Thattuvadai, Thool Murukku Recipe - Diwali Snacks

I got these recipes from a cook book. I actually wanted to make small ones like nippat which i had in my school days..But i couldn’t make even sized ones..I am bad in making  shapes ;) So please don’t look at the shapes ,just at the recipe .But u can try with small round shaped moulds . .It was crispy & tasty..I gave some to my neighbor and the next day she asked the recipe ..She told it was too good and her sons liked it very much.I was very happy because this is the first complement i am getting from the one other than my husband:)

Ok ,coming to the ingredients required:

Ingredients

• Processed Rice flour  - 2 cups Or Idiyappam flour
• Roasted & ground urad dal flour OR Fried gram dal powder/ Pottukadalai powder – 1/4 cup
• Fried gram dal/Pottukadalai – 1/4 cup ( more or less depends on u)
• Hot Cooking oil /Butter – 1.5 tbsp
• Pepper powder OR Red chilly powder – 1 tsp
• Salt & water – as needed.
• Chopped curry leaves – a few
• Oil – for deep frying..

Method:

• Take a wide mouthed bowl and Mix all the items with little water & required salt to make a dough ..
• Take a polythene sheet greased with oil.Make small balls with the dough.
• Pat it to make a round shaped thattu vadai on the sheet...(Its better to use a round shaped mould for proper size & shape ).
• Heat Oil in a wok and deep fry on both the sides in medium flame till hiss sound ceases...
• Store in an air tight container and enjoy munching !!

Note
Instead of adding fried gram dal , u can also use 1 hour soaked chana dal..
U can also prick the thatti using a fork before frying to ensure proper cooking.

THOOL MURUKKU

Ingredients:

• Processed Rice flour – 1 cup OR Idiyappam flour 
• Dry roast & Ground Urad dal powder – 2 tbsp
• Butter / Hot cooking oil – 1 tbsp
• Omam / Ajwain OR Black sesame seeds  – 1 tsp
• Salt & Water – as needed

Method:

• Mix everything in a bowl with required water &salt to make a dough.
• Take the dough in the murukku maker with single star mould in it and press in the hot oil .
• Deep fry on both the sides and store it in an air-tight container.

Note : The color of murukku depends on the roasted urad dal  flour. If u roast urad dal till golden brown , the murukku color may be turn brown. So please roast urad dal in very low flame without changing its color.

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Arisi Sundal Recipe - Easy Dinner Recipes

This is not the usual sundal we make with legumes/pulses.This is rice upma which my MIL call it arisi sundal. It can be made in a jiffy and its healthy too..Less oil is used.I usually make this for dinner.It tastes the best with coriander leaves thogayal or sambar :) As its a one pot recipe, it is ideal for bachelors and working women to make a quick dinner after coming back from office :) Do try it out and have a relaxed dinner !

Ingredients:

1 cup - 200ml

• Raw rice – 3/4 cup
• Moong dal – 1/4 cup.(Equal ratio of rice & dal is also good)
• Water – 2.25 cups
• Salt  – as needed.
• Grated coconut – 1/4 cup

To temper:

• Mustard seeds – 1/2 tsp
• Urad dal – 1/2 tsp
• Green chilly – 1-2 nos
• Curry leaves – a sprig
• Asafetida / hing – 1/4 tsp (half during tempering and half should be added raw in the water)
• Ginger – 1 inch (finely chopped )
• Oil – 2 tsp

Method:

• Dry roast the rice till it puffs up slightly.
• Dry roast the moong dal till it turns light golden brown with a nice aroma.Set aside.
• Both the above process takes hardly 5 mins.
• Then in the same hot kadai , add 1 tsp of oil and do the tempering part.
• As i had mentioned earlier, half the quantity of asafetida should be added while tempering along with the dals.
• After tempering , just add the water,salt , roasted rice & moong dal.
• Now add the remaining hing and ginger pieces.
• Add a tsp of oil and close the cooker with the lid. (adding oil in the water makes the rice separate, u all know this)
• Cook for 1 whistle .Cool, open and add the grated coconut before serving!!

Serve with sambar/ coconut chutney!!!

Have a nice day!!

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Keerai kadayal With Garlic & Palak Chapathi

KEERAI KADAYAL

This simple keerai kadayal is a perfect dish for kids & adults to make them eat greens. I make this arai keerai kadayal atleast 3-4 times in a week. It can be prepared with siru keerai and mulai keerai too. Basically I am health-conscious person. I always think to avoid fatty,oily items and to include something that is rich in protein and iron in our regular diet.We all know greens are very rich in iron .So I am sure in including this in our lunch.My kid, who is a fussy eater likes this very much.This is the first keerai dish we introduce to babies after one year. We too like this more than other dishes with keerai like kootu,poriyal and sambar.I make this simple keerai kadaiyal/ masiyal which is very easy to do at the same time the amount of spinach consumption will be more. This dish is a nice way to make your kids eat greens. It tastes great when mixed with plain rice adding ghee.So, here comes the ingredients,


Ingredients:

• Arai keerai  or Mulai keerai or Siru keerai  – 1 bunch
• Garlic flakes – 5 –7 nos
• Salt & water – as needed.

Method:

• Remove the leaves and wash it for 2-3 times until all the soil gets removed.
• Boil 1/2 cup of water in a vessel and add the keerai /spinach to it.
• Cook it well and don’t cover the vessel with the lid.(hope u all know this:))After sometime flip it once and cook it.
• Once its done , switch off the flame and let it cool.Don’t drain the excess water.U can use it for grinding.(Always add less water to cook spinach.)
• First,run the garlic flakes with the salt once or twice without water.
• Now add the cooked spinach and grind it to make a smooth paste.

Mix with plain rice by adding ghee!! Try this with ur kids , i am sure they will like it.Garlic flavor is the plus for this kadaiyal.U can refrigerate it and use for 2-3 days!!
Another version in this is, just cook the spinach and grind it with salt.Soak tamarind in water and extract the juice..Add the tamarind juice to the ground spinach and allow it to boil.Do the seasoning with mustard,urad dal and hing..This we call as pulikeerai..I think most of u do this at home!!

PALAK CHAPATHI
I tried Palak chapathi and Aloo paratha last week for dinner.It was soft and tasty..I got the recipe from my neighbour..I’ll post Aloo paratha soon…Now comes the Palak chapathi,

Ingredients:

1 cup - 250ml

• Palak / Pasalai keerai – 2 bunches ( small)
• Red chilly powder –  1 tsp(adjust )
• Garam masala powder – 1 tsp (adjust as per ur need)
• Ginger – 1 inch (finely chopped)
• Salt & water- as needed.
• Curd – 2 tsp
• Oil – 1 tsp

For the dough:

• Wheat flour – 1 cup
• Oil – 1tbsp

Method:

• Chop and wash the palak leaves for 2-3 times and set aside.
• Heat a kadai with 1 tsp oil and add the palak to it.Saute till its half cooked and get reduced in quantity.
• Then grind the palak with little water to a smooth paste.
• Now take the wheat flour in a bowl and add the ground palak, red chilly powder,ginger pieces,garam masala ,curd and salt.Add water only if it is needed because the water in the ground palak  is itself sufficient.If u feel its too watery, add some wheat flour and make a dough.Add some oil and knead it well.
• Then cover and keep it for 30 mins.The dough is of green in color.
• Now make even sized balls and roll it to a thin chappathi.
• Heat a dosa tawa and make chappathis as usual.

Yummy, healthy palak chappathi is ready.U can serve with onion raita and pickle!!

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Pidi Kozhukattai Recipe - Chitra Pournami Recipes

I prepared this kozhukatai on Chitra pournami day and offered to God along with raw mango pachadi , panagam and neer mor.I am very happy,i tried this kozhukattai on my own for the first time.So far my aunty(MIL) was there with me and she used to make all these and i was just a listener.Now my in-laws are in my native,so i was in a position to do it..Thank God, it turned out so well..It dint break,,it was very soft as i expected :)

Ingredients
1 cup - 200ml

Please check THIS POST for my latest recipe on sweet pidi kozhukattai using store bought rice flour

Rice flour – 2 cups Powdered jaggery – 1 cup Water – 1to 1.5 cups Cardamom powder – 1/4 tsp Grated coconut –1/4 cup

Method

Heat a pan with 1cup of water and add the powdered jaggery to it.Let it melt and strain the impurities if any The syrup starts to boil and becomes frothy.Now add the grated coconut,cardamom powder along with rice flour. Mix well till it becomes like a chapati dough.If the water is not sufficient,add little hot water..(keep the hot water ready before this step).First I used 3/4 cup of water to make the syrup,then I added 1/4 cup of hot water.If u feel the water is more,add rice flour..No problem:) .Now remove from the flame and let it cool. Grease the idly maker plates with gingely oil . Make oval shaped balls with the dough and just press it with ur fingers.(U can get an idea by looking at the picture) Steam it in the idly maker as u make idlies.. Sweet pidi kozhukkatai is ready!!

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Cauliflower Gravy - Cauliflower Kurma Recipe for chapati,idli,rice,poori

My mom makes this cauliflower  gravy for idli, dosa,chapati and rice during weekends (Gobi korma in Hindi). We call it as cauliflower Kuzhambu in Tamil. Every Sunday, my mom prepares this cauliflower gravy in the morning, take a break from regular cooking and spends the whole day with us. We relish this gravy with hot Idli or poori/roti for our breakfast, dinner and have the same gravy mixed with rice for lunch. Its a kurma kind of gravy.We have named it as “All rounder Gravy” ;). Its our family favorite recipe. I learnt this cauliflower kuruma kuzhambu from my mom when I visited my house and tried it for our breakfast yesterday. Sendhil liked it very much and had 2 more idlis too.Thank you Amma for teaching me this easy and yummy cauliflower kuzhambu.Lets see how to make my mom’s Cauliflower gravy for idli,dosa and rice !! You can make it thin or thick in consistency as you like.
Note : To update the old pictures, I made this gravy slightly thick as side dish for chapathi and poori and shared the pictures. But my mom makes it slightly thin.

Cauliflower gravy for idli,dosa

How to make cauliflower gravy for idli,dosa and rice

Cuisine: South Indian

Category: Side dish for idli,dosa,rice

Serves: Serves 2-3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

INGREDIENTS

1 cup – 200 ml Cauliflower florets – 15 nos Boiled Peas – 1/2 cup (optional) I used it Tomato – 3 nos (chopped) Big onion – 1 no (finely chopped) Red chilli powder – 1- 1.5 tsp (adjust) Turmeric powder – 1/4 tsp Salt and Water – as needed. To grind Grated Coconut –  1/3 cup Ginger – 1 inch piece Garlic flakes – 5 nos Fennel seeds – 1/2 tsp To season Mustard seeds – 1/2 tsp Urad dal – 1/2 tsp Cumin seeds- 1/4 tsp Curry leaves – a sprig Cinnamon, cloves, cardamom - 1 each (optional) Coriander leaves – to garnish

METHOD

Pressure cook the fresh green peas for one whistle in high flame.If using dried peas, soak it overnight before pressure cooking it. Wash and soak the cauliflower florets in hot water with salt and turmeric powder for 10-15 mins .Grind all the items given under “to grind” to make a smooth paste and set aside. Heat a wok/pan with oil and do the seasoning part first. You can add whole garam masala like cinnamon, clove and cardamom if you like. But I don't add it.  Then add the chopped onion and saute for a minute. Add the chopped tomato pieces and saute till mushy. Now add the ground coconut paste with water and stir fry till raw smell leaves it. Then add the red chilli powder,turmeric powder and mix it well. Add the required water, boiled peas and cover cook till cauliflower gets cooked. Make the gravy thick if its for chapati /poori and watery for idli/dosa/rice.You can serve this kurma with ghee rice as well. Do try this gravy and enjoy your weekends:) Serve this gravy with gingely oil on top if for idly/dosa.

Note

For more flavor, you can add garam masala powder along with red chilli powder. Add 1/4 – 1/2 tsp as per your taste. Make this gravy slightly thicker if you have it for chapathi/puri else make it thin as shown in the pic below.

Prepare this easy cauliflower gravy during weekends and take a break from your regular cooking like my mom. Here is the old picture of this kurma with idli.

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Pav Bhaji Recipe - Mumbai Street Food Recipes

Pav bhaji is a worldwide popular street food originated from Mumbai, India.I prepared it for the first time yesterday and it was a super hit.It came out very well.I took this recipe from a cooking manual and made some changes by watching Mumbai pavbhaji YouTube videos.Sendhil & Raksha loved it a lot and told me to make the same next day too for dinner.It was awesome in taste when had with chopped raw onions.Its a great evening snack recipe for kids.Even bachelors can try this as it has no grinding jobs.I am sure,the smell of this pavbhaji masala makes everyone crave for it.Do try this for ur kids & Husband after they are back home.U will get appraisals for sure .Ok,lets see how to make this Mumbai special pav bhaji at home easily .

    

Mumbai special Pav bhaji recipe

Mumbai famous street food - Pav bhaji recipe

Cuisine: Indian

Category: Snacks

Serves: Serves 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

INGREDIENTS
1 cup - 200ml

For Bhaji 1 cup chopped mixed vegetables (carrot,cauliflower,beans(optional) ) 2 nos - medium sized Potatoes 1/4 cup green peas To saute 2 tbsp butter 2 big onions chopped fine 2 tomatoes chopped fine 1/2 capsicum chopped fine 1 small green chilli chopped finely 1 tsp - G&G paste 2-3 tsp - Pavbhaji masala (I used MDH masala) 1/2 – 1 tsp chilli powder (adjust) 1/4 tsp- turmeric powder 1/4 tsp - sugar Kasoori methi – a pinch (optional) Salt to taste 1 cup water or vegetable broth (use according to the thickness of the bhaji) juice of 1/2 lemon. To Garnish 1 tbsp coriander chopped 1 onion chopped small pieces of lemon For Pav 6 pavs (squarish soft buns ) Butter to toast.

METHOD

For bhaji Wash and chop the vegetables.Pressure cook mixed vegetables and peas till well mashed for 4-5 whistles. Mash them well using a ladle/masher or hands after draining the water. Reserve the broth/vegetable water. Heat butter in a pan.Add ginger-garlic paste,finely chopped capsicum,onion,chilli & tomatoes.  Fry for 2-3 minutes till tomato turns mushy. Add pavbhaji masala, chilli powder, turmeric, salt, sugar and cooked vegetables.Fry further 2-3 minutes.(for less spice skip chilli & use 1/2 tsp chilli pwd) Add the reserved vegetable broth & bring to boil.Simmer till gravy is thick, stirring and mashing the masala,in between.Lastly add crushed kasoori methi,lemon juice,stir & switch off the flame immediately.  Garnish with chopped coriander leaves. For Pavs Slit pavs horizontally leaving one edge attached. (like an open book). Apply butter (as desired) and roast open on a tawa till hot and soft with the surface crisp on open side.      Serve hot with bhaji, a wedge of lemon and chopped onions. Enjoy !

Note

Adjust the quantity of spices as per ur taste buds. U must add pavbhaji masala to get the real taste.Else u can add garam masala powder & little aamchoor powder but u have to compromise with the taste. Add finely chopped coriander  leaves for garnishing. Mashing the vegetable well is the key here to resemble mumbai street style pavbhaji. Adding carrot & beans is optional.U can use cauliflower,potatoes & peas alone.

Yummy pav bhaji is ready to relish with Tea !

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Very good recipes Tags: Pavbhaji recipe, Pav bhaji recipe, Mumbai Pav bhaji recipe, Paobhaji recipe, Mumbai street food pavbhaji, how to make pavbhaji, Prepare pavbhaji, Popular street foods

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Tomato Sambar Recipe For Dosa - Sambar Without Dal

I always look for varieties of sambar/chutneys/kurma recipes for idli, dosa. Most of the Tamil people make idli/dosa at least 3-4 times in a week. Me too not an exception. Every time I used to hit my head for making side dish as I don’t like to repeat the same .So whenever I meet my friends or neighbors, I ask them about the side dish they make for idli/dosa/chapathi and try them in my kitchen. Last week my school friend Swarna called me and we talked more than one hour discussing our past, present etc:) I asked her about her idli sambar recipes. She told me this easy tomato sambar recipe without dal ( Thakkali sambar in Tamil) for idli,dosa. I love to try varieties of tomato recipes. So I got tempted and prepared it as a side dish for dosa. Basically Sendhil loves to have juicy sambar recipes more than chutney varieties for dosa. So he loved it very much.  This sambar has a mild masala flavor.It tastes well with chapathi too if you make it little thick like kurma by adding more coconut. Its a very simple and delicious recipe. Lets see how to make this yummy thakkali sambar for idli,dosa ( Tomato onion sambar) !

If interested , check out  my other tomato sambar recipes

Tomato sambar with coconut for idli

Tomato brinjal sambar for idli

Spicy sambar for dosa

Tomato sambar without dal, coconut and spices

Thakkali kuzhambu for rice

Tomato sambar/Thakkali sambar for idli,dosa

Tomato sambar/Thakkali sambar for idli, dosa - Tastes like kurma

Cuisine: South Indian

Category: Sambar recipes

Serves: Serves 2

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

INGREDIENTS

Ripe Tomato – 2 nos (chopped ) Big onion – 1 no (finely chopped) Salt & water – as needed Coriander leaves – to garnish To grind: Grated Coconut – 2 tbsp Ginger - 1inch size Green chilly – 2-4 nos(I added 2) Fennel seeds/Soambu/Perunjeeragam – 1/2 tsp To season: Cooking oil - 1 tbsp Mustard seeds – 1/2 tsp Curry leaves – few

METHOD

Chop and cook the tomatoes adding enough water. Grind all the items given under “to grind “ along with cooked tomatoes adding required water.Make it a paste.Set aside. Now heat the kadai with a tbsp of oil and season all the items given above.Add the chopped onions and saute till transparent. Add 1/2 cup of water and cook the onions till soft. Now add the ground tomato masala to it and boil till raw smell leaves it. May take 5 mins.Add water if u make it for idly/dosa.If  you make it for chapathi, add less water and make the gravy thick. Finally garnish with coriander leaves and serve!! Enjoy !

Note

Adjust the quantity of chilli as per your taste buds. Here I have not used whole spices like cinnamon, cloves etc. So this sambar tastes mildly spiced with ginger & fennel seeds flavor. If you wish, u can saute the whole spices along with onion.  Garnish this sambar with coriander leaves if you have in hand.

Enjoy this yummy sambar with hot hot idli & dosa by drizzling a tsp of gingely oil !!

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