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April 28, 2018

Chettinad Kalkandu Vadai Recipe - Sweet Medhu Vada With Video

Kalkandu vadai
Kalkandu Vadai (Sugar candy vada) is a Chettinad Special Sweet Medhu Vada Recipe made especially for Diwali and Thirukarthigai Deepam festivals. Recently we had a 2 days trip to Karaikudi, Chettinad just to explore its food and other specialties. We relished an elaborate, traditional Chettinad lunch at “The Bangala” and had a pleasant stay at “Chidambara Vilas” heritage hotel. In this trip, I got a chance to taste most of the Chettinad special delicacies like Kandarappam, Vellai paniyaram with kara chutney, Thalicha idiyappam, Kosumalli, Kondakadalai Mandi, Getti kuzhambu, Paruppu urundai kulambu, More kulambu, Milagu kulambu, Payasam, some poriyal , pachadi and kootu varieties. We bought all the Chettinad specialty snacks from Soundaram Aachi stores. I also bought a kg of white raw rice / Maavu arisi and murukku press near Koppudai amman temple street for making Chettinad thenkuzhal by enquiring the staffs in Soundaram aachi kadai. I visited the antique stores to buy some props for blog but I din’t buy anything as I found them too costly and not worthy for its price. Finally I bought 2 Chettinad Cotton sarees as well. Totally it was a memorable one to cherish for years.Soon I will try to make a separate post about our trip in detail with all the pictures. After this trip, I got tempted to try some Chettinad recipes in my kitchen and share with my readers. So I bought “100 Chettinad recipes cookbook “ and started trying them one by one.
Last week Sendhil’s friends visited us. Luckily I came to know that they are from Chettinad . I became very happy and passed this book to her to know the authenticity of the recipes given in the book. Thanks a lot Mrs. Inba Venkatesh. She explained each and every recipe along with few corrections. She told me to try this Kalkandu vada as its one of the most special snacks recipe of Chettinad. So I tried this recipe referring the cookbook and few Youtube videos. Even though its my first attempt, it came out really well. I am very happy with the result. It tasted crispy outside and very soft inside. Its so easy to make too. Lets see how to make Chettinad special Kalkandu vadai with step by step pictures.

Check out my other Chettinad recipes in this LINK.


Kalkandu vadai recipe

Kalkandu Vadai Recipe - Sweet Medhu Vada


Kalkandu Vadai Recipe - Sweet Medhu Vada

Kalkandu vadai - Sweet medhu vada made with urad dal and sugar candy.


Cuisine: South Indian
Category: Sweet
Serves: Serves
Prep time: 60 Minutes
Cook time: 10 Minutes
Total time: 70 Minutes


INGREDIENTS

1 cup = 250ml
  • White round Urad dal - 1/2 cup
  • Raw rice - 1 tbsp
  • Sugar candy / Kalkandu - 1/2 cup ( I used diamond kalkandu)
  • Salt - A pinch
  • Cooking oil - to deep fry vada

METHOD


  1. Wash and soak urad dal and rice in a bowl adding water for one hour.
  2. In a mixie jar, grind sugar candy to smooth powder. 
  3. To this powder, add the soaked dal +rice by draining the water completely.
  4. Grind to a smooth paste without adding water.
  5. Add salt to the batter, mix well and keep aside.
  6. Heat oil and make vada. Deep fry both sides till golden.
  7. Remove and enjoy hot !

METHOD - STEP BY STEP PICTURES


  • Wash and soak urad dal and raw rice in a bowl adding enough water. Soak for one hour. 


  • In a big mixie jar, powder the sugar candy/ kakandu smoothly. Alternatively you can use sugar instead of sugar candy. Take the soaked dal+rice and drain the water completely. Add the soaked dal+ rice to mixie jar. Grind to a smooth paste without adding water. Powdered kalkandu helps to grind the dal smooth without water.  So do not add water, just wipe the sides of mixie jar and grind continously to make a smooth batter. 
  • Kalkandu vadai recipe
    Kalkandu vadai recipe

  • Transfer the batter to a bowl, add salt just before making vada. Mix well with a spoon to prevent batter becoming watery.Keep aside. Add 1/2 cup of water to the mixie jar and grind it to wash the jar. Transfer to another bowl and use this water for dipping your hands while shaping the vada. If you fry the vada later, you can refrigerate the batter till use. 
  • Kalkandu vadai recipe

  • Heat oil in a kadai and when it gets heated , drop a pinch of batter to check the heat of oil. If the batter rises to the top immediately, oil temperature is correct. Now lower the flame to medium and drop the vada. 
  • Dip your fingers in water and take a small portion of batter from one corner of the bowl. Make a ball, flatten it slightly and make a hole in the center. Turn your hand upside down. Drop the vada in oil by slightly tilting your fingers. Make 2 to 3 vada per batch. Cook in medium flame by flipping it whenever needed. Cook till golden brown on both the sides. 
  • Kalkandu vadai recipe

  • Do not cook these vada in high flame because vada turns black quickly because of sugar candy.So cook patiently in low to medium flame. .Remove the vada in a tisue paper and serve hot. You can refrigerate the remaining batter for 2 days and make vada at your will.

  • Kalkandu vadai recipe
    Enjoy ! This vada stays good for 2 to 3 days.

Note

  • If you don't have sugar candy, you can use sugar.
  • Never use water for grinding the batter.
  • Cook in low to medium flame patiently.
  • If the vada absorbs more oil, add 1 to 2 tsp of rice flour to the batter.
  • Do not add salt while grinding the batter. It makes the batter watery.

Try this easy, yummy, sweet urad dal vada / Kalkandu and enjoy !

Chettinad kalkandu vadai

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April 25, 2018

Kala Jamun With Instant Gulab Jamun Mix - Kala Jamun Using Readymix

Kala jamun using instant gulab jamun mix

Kala jamun (Black gulab jamun) recipe was in my try list for years. To make it simple, I tried making Kala jamun in an easy way using store bought, readymade, instant gulab jamun mix. I have tried it twice so far using Aachi gulab jamun mix and MTR gulab jamun ready mix. Both worked well. When I read the difference between Kala jamun and Gulab jamun in Wikipedia, I found sugar and khoya (milk solid) is used to make the traditional Kala jamun dough. So I too used sugar and milk to the instant  readymix to make the jamun dough. Sugar added in the dough slowly caramelizes while deep frying and helps to give dark color to the kala jamoon. Milk helps to make soft gulab jamun. Some recipes called for deep frying the gulab jamun twice to bring the black color. But I felt deep frying in low flame patiently for long time helps to get a nice black color to kala jamun. Please go through my post to read more tips and tricks to make a perfect kala jamun using instant gulab jamun mix in detail.  Try it. You will love its results for sure. Friends, lets see how to make Kala jamun using jamun mix with step by step pictures.


Kala jamun with instant gulab jamun mix

KALA JAMUN USING INSTANT GULAB JAMUN MIX


Kala jamun recipe
Learn how to make Kala jamun using instant gulab jamun mix
Cuisine: Indian
Category: Dessert Recipes
Serves: 8 nos
Prep time: 5 Minutes
Cook time: 20 Minutes
Total time: 25 Minutes


INGREDIENTS
1 cup = 250ml
  • Gulab Jamun mix - 1 cup 
  • Boiled milk at room temperature - As needed
  • Sugar – 1.5 tsp
  • Cooking oil or ghee - to deep fry
For Sugar syrup
  • Sugar – 1 cup
  • Water – 1 cup
  • Rose water – 1/2 tsp
  • Saffron threads - Few
To stuff kala jamun
  • Gulab jamun dough - a small ball
  • Chopped nuts - 2 tbsp (Cashews and Almond)
  • Saffron threads – Few
  • Food color - a pinch
  • Sugar – 1/2 tsp
  • Warm milk – 2 tsp
HOW TO MAKE KALA JAMUN USING INSTANT JAMUN MIX
  1. Take the gulab jamun mix in a bowl. Add sugar and mix well.
  2. Add milk gradually and make a slightly sticky dough. Cover and Rest for 5 minutes.
  3. To make sugar syrup, take sugar and water.Mix well and boil for 5 to 7 minutes till it becomes slightly sticky.
  4. Take a small portion of gulab jamun dough and mix saffron milk, food color, sugar & nuts. Make small balls out of it for stuffing the jamun.
  5. Now roll smooth, crack free balls in the remaining dough using ghee greased hands. Stuff the nuts ball inside the jamun & roll it.
  6. Arrange the balls in a plate.
  7. Heat oil and fry the jamun in low flame till black in color.
  8. Soak in sugar syrup for one hour. Jamun increase in size and becomes soft. Serve with ice cream !
METHOD - STEP BY STEP PICTURES
  • In a wide bowl, take the measured gulab jamun mix. Add sugar and mix well. Add milk gradually and make a slightly sticky dough.
    Kala jamun using instant jamun mix
  • Cover the jamun dough for 10 minutes. In the mean time, you can make sugar syrup. Heat sugar + water in a bowl and boil the syrup for 5 to 7 minutes in medium flame till the syrup becomes sticky. Add saffron thread and cardamom powder/rose water. Mix well. Switch off the flame and set aside.
  • Kala jamun using instant jamun mix
  • Take the gulab jamun dough and remove a small ball for the stuffing. To this ball, add chopped nuts, saffron thread soaked in 1 tsp milk, a pinch of food color and 1/2 tsp of sugar. Mix well to make a soft dough.
  • Kala jamun using instant jamun mix
  • Roll the jamun into equal balls. If it cracks more while rolling, add little milk to dough. Mix well and make balls again. Make equal number of jamun balls and nuts ball. Make sure the size of nuts stuffed ball is lesser than gulab jamun ball.
  • Kala jamun using instant jamun mix
  • Grease your hands with little ghee. Take one gulab jamun ball and press it to make a small circle. Keep the nuts stuffed ball in the middle and roll it nicely to make a crack free kala jamun ball. You can make round shapes or bullet shaped elongated ones as shown in the picture.
  • Kala jamun using instant jamun mix
  • Heat oil in a kadai and drop a pinch of dough. If it rises to the top slowly, oil temperature is right. Now keep the flame medium and stir the oil  in the corner of kadai with a wooden ladle. Drop 3 to 4 gulab jamun in each batch. Keep stirring the oil in the corners without touching the gulab jamun. It helps for even coloring of jamun. Keep the flame low and stir it.
  • Cook till jamuns become golden brown. Keep the flame low and keep cooking till it becomes black in color. Make sure you don’t burn the jamuns. You can identify it with the smell if it burns. So always keep the flame low and cook patiently. As we have added sugar to the dough, it helps to change the color of jamun quickly.
  • Remove the jamun using a slotted ladle and drain in a tissue paper. If the sugar syrup becomes cold, heat for a minute and make it warm. Add the cooked kala jamun to the sugar syrup and mix well. Cover and soak it for 30 minutes to one hour OR till the jamun increase in size after soaking.
  • Kala jamun using instant jamun mix
  • Serve warm or cold as you like with or without ice cream.
    Enjoy !
NOTE
  • Addition of sugar helps the jamun to change dark black in color. So do not skip it.
  • Remember to cook the jamun in low flame patiently. If you cook in high flame, jamun may burn. Alternatively you can also fry the jamun twice to get black color.
Try this easy, yummy Kala Jamun using Instant gulab jamun mix. Enjoy !!
Kala jamun using instant jamun mix
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April 19, 2018

Baby Corn Bajji Recipe - Baby Corn Fingers Recipe

Baby corn bajji recipe

This is our South Indian style bajji recipe with baby corn. Baby corn bajji in Tamil also known as baby corn fingers was in my try list for years. Long back I had posted baby corn golden fritters / baby corn 65 which is a super hit recipe in my blog. After that I din’t post any baby corn snack recipe for long time. As summer vacation is started here, Raksha told me to make some bajji or bonda for her evening snacks. So I wanted to post this baby corn bajji and made it. I used besan flour and rice flour in the ratio of 2:1 and made bajji batter in thick flowing consistency.  It came out very well with crispy exterior and soft interior. We loved it very much. Friends, do try this easy, yummy, crispy baby corn bajji for your kids during this vacation and share your feedback with me ✋.

Check out my homemade bajji bonda mix, onion bajji, potato bajji, Ajwain leaf bajji, Raw banana bajji, Andhra mirapakaya bajji, Chilli bajji.


Baby corn fingers recipe


Baby corn bajji recipe / Baby corn golden fingers


Baby corn bajji recipe / Baby corn golden fingers

Baby corn bajji recipe / Baby corn golden fingers for kids snacks


Cuisine: Indian
Category: Snacks recipes
Serves: 10 nos
Prep time: 10 Minutes
Cook time: 10 Minutes
Total time: 20 Minutes


INGREDIENTS

1 cup = 250ml
  • Besan flour - 1/2 cup
  • Rice flour - 1/4 cup
  • Red chilli powder - 1/2 tsp to 1 tsp
  • Garam masala powder – 1/4 tsp (optional, I used it)
  • Hing / Asafetida - 1/4 tsp
  • Salt - as needed
  • Baking soda / cooking soda – 1/4 tsp
  • Red Food color – a pinch (Optional)
  • Water – As needed( I used around 3/4 cup)
  • Cooking oil - to deep fry

METHOD

  1. Peel the baby corn and discard the skin. Pressure cook the whole baby corn in high flame for one whistle OR boil in water till it becomes soft.
  2. In a wide bowl, mix all the ingredients except cooking oil to make bajji batter.
  3. Dip the cooked baby corn in the batter.
  4. Deep fry in oil on both the sides. Remove when it turns golden in color.
  5. Serve with coconut chutney or tomato ketchup.

METHOD - STEP BY STEP PICTURES

  • Peel the skin of baby corn and wash it. In a cooker base, add 2 cups of water. In a small bowl, keep the peeled baby corn and add very little water to it. Let it pressure cook in high flame for one whistle or cook till it becomes soft but firm. Remove the bowl from the cooker. Drain the excess water if any. Keep it aside. Some people use raw baby corn to make bajji. So pressure cooking is an optional step. But I love to have soft baby corn. So I cooked it.
  • In a wide bowl, mix besan flour, rice flour, red chilli powder, garam masala powder, hing, salt, baking soda and mix well.
Baby corn bajji
  • Add water and make thick bajji batter in flowing consistency. Set aside for few minutes till oil gets heated.
    Baby corn bajji
  • Heat cooking oil in a kadai. Drop a pinch of bajji batter. If it sizzles and rises to the top immediately, heat of the oil is just right.
  • Take one cooked baby corn. Dip it inside the batter, coat it well and take it out by holding the tail part. Drop in the hot oil. Repeat the same and put 2 to 3 bajji in one batch.
    Baby corn bajji
  • Flip and Cook both the sides till it turns golden. Remove the bajji in a tissue paper.
    Baby corn bajji
  • Enjoy with coconut chutney or tomato ketchup !

Note

  • If you want to use less rice flour, use besan and rice flour in the ratio of 3:1 instead of 2:1.
  • You can add a pinch of food color to get a bright colored bajji like in teashops.
  • Adding baking soda helps to make puffy and soft bajji.
Enjoy this easy, yummy baby corn bajji with tomato ketchup !
Baby corn bajji

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April 17, 2018

Apple Chikoo Milkshake Recipe - Queen Palace Milkshake

Apple chikoo milkshake recipe
 Recently I saw this Apple chikoo milkshake/ Apple Sapodilla milkshake recipe in the milkshake menu of Salem Lakshmi hotel. When I saw it titled as Queen palace milkshake, I got tempted to try at home. The combination of apple, chiku/ sapodilla / sapota , ice cream, milk, vanilla and honey sounds new, healthy and interesting as well. I know many kids would refuse to eat whole fruits. For those fussy kids, fruits milkshake is the best option. As we add ice cream to it, it gives a thick, creamy taste with a nice flavor. Raksha never touches sapota fruit even though she had read its health benefits like its good for eyes, bones, develops immunity etc. But today she had a small glass of this milkshake without any complaints. We too liked it very much. Its so easy to make. Just combine all the ingredients and blend it. Tasty apple chikoo milkshake would be ready in minutes. Friends, do try this Queen palace milkshake recipe and let me know your feedback. Ok, lets see how to make it with step by step pictures.

Check out my musk melon milkshake, Avocado milkshake, Sharjah shake, Fruits & Vegetables Milkshake.
Apple sapota milkshake

Apple Chikoo Milkshake Recipe


Apple Chikoo Milkshake Recipe Apple chikoo milkshake recipe with ice cream and honey
Cuisine: Indian
Category: Milkshake recipes
Serves: Serves 2
Prep time: 5 Minutes
Cook time: 5 Minutes
Total time: 10 Minutes


INGREDIENTS
1 cup - 250ml
  • Sapota / Sapodilla Fruit - 2 nos
  • Apple - 1 no
  • Boiled, Chilled Milk - 1 cup
  • Sugar or honey - 1 tbsp ( I used honey)
  • Vanilla essence - 1/4 tsp
  • Vanilla ice cream - 2 scoops
METHOD
  1. Wash and peel the fruits. Cut and remove the seeds. 
  2. Blend the chopped fruits with other ingredients till smooth.
  3. Transfer to a glass, garnish with nuts if you like and serve immediately.
METHOD - STEP BY STEP PICTURES
  • Wash and peel the skin of apple and sapodilla/ sapota using a peeler. Chop into big cubes and remove the seeds.
  • apple chikoo milkshake

    apple chikoo milkshake
  • In a big mixie jar, take the chopped fruits, honey, vanilla essence, ice cream and chilled milk. Grind till smooth.
  • apple chikoo milkshake

  • Pour the milkshake to a tall glass. Garnish with chopped nuts if you like. (I sprinkled my homemade caramel which I made for butterscotch ice cream). Serve immediately.
  • apple chikoo milkshake

    Enjoy !
Try this easy, healthy, yummy milkshake recipe and enjoy !
apple chiku milkshake
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April 14, 2018

Mango Pachadi With Sugar – Manga Pachadi Recipe

Mango pachadi recipe with sugar
Mango pachadi / Manga pachadi is a must to do recipe for Tamil new year neivedyam. But we make raw mango pachadi with jaggery, coconut and dried Neem flowers. But recently one of my friends suggested me to try mango pachadi with sugar instead of jaggery. Its a very easy and quick version when compared with my traditional recipe. So this morning I prepared mango pachadi with sugar just for a change. It tasted yummy like mango jam. Myself and Raksha loved it a lot. Of course, its taste and flavor cannot be compared with Mango pachadi adding jaggery. Still I liked the ease of this recipe. Friends, do try this easy mango pachadi with sugar for a change and let me know how you liked it. Lets see how to make manga pachadi with step by step pictures.

Wish you all a very happy Tamil New Year !
Mango pachadi recipe with sugar

Mango pachadi with sugar


Mango pachadi with sugar

Easy raw mango pachadi with sugar


Cuisine: Indian
Category: Sweet
Serves: Serves 4
Prep time: 10 Minutes
Cook time: 10 Minutes
Total time: 20 Minutes


INGREDIENTS

1 cup - 250ml
  • Sliced raw mango - 1 cup ( 1 medium sized mango)
  • Sugar - 1/4 cup to 1/3 cup (Adjust)
  • Salt - a pinch
  • Water - 1/3 cup to pressure cook mango
To Temper
  • Coconut oil - 2 tsp
  • Mustard seeds - 1/4 tsp
  • Red chilli - 1 no ( pinched into two)
  • Curry leaves - few
  • Dried neem flowers - 1/2 tsp (crushed)

METHOD

  1. Wash and peel the skin of raw mango. Slice into big pieces.
  2. In a pressure cooker base, take the mango pieces, add water and a pinch of salt.
  3. Cook in high flame for 2 whistles. Switch off the flame.
  4. Add sugar to the cooked mango and boil for a minute.
  5. Switch off the flame after sugar dissolves. Temper with mustard, red chilli and curry leaves and dried neem flowers.
  6. Add to pachadi and mix well. Serve with rice !

METHOD - STEP BY STEP PICTURES

  • Wash and peel the skin of raw mango. Slice into big pieces. In a pressure cooked base, take the mango pieces, add 1/3 cup of water and a pinch of salt. If you don't want to cook the mango in the cooker base directly, you can keep them in a separate bowl by adding 2 cups of water in the cooker base. Mango gets steamed and cooked well.
    Mango pachadi with sugar
  • Pressure cook in high flame for one whistle. Open the lid after steam is released. Mango gets cooked but not so mushy. You can find few pieces here and there.
  • Add sugar to the cooked mango pieces. Mix and boil in low flame till sugar melts completely. If the pachadi is too thick, you can add little water.
    Mango pachadi with sugar
  • Temper mustard seeds, pinched red chilli, curry leaves and add to pachadi. For Tamil New Year, you can add dried Neem flowers while tempering. Mix well and switch off the flame. Transfer to a serving bowl immediately. Do not store in the cooker. Mango may react with the metal. So transfer to a bowl and serve with rice. This pachadi thickens after it cools down. So you can add some water if needed while serving to adjust the consistency.
    Mango pachadi with sugar
  • Enjoy !

Try this easy, yummy Mango pachadi with sugar and enjoy !

 Mango pachadi recipe


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April 11, 2018

Hotel Style Vatha Kuzhambu – Tamilnadu Hotel Kara Kuzhambu Recipe

Hotel style kara kuzhambu
Its my long time wish to replicate Tamil nadu hotel style kara kuzhambu recipe / Vatha kuzhambu at home. Finally it happened by following this recipe from You tube video. In most of the hotels, this Sundakkai vatha kuzhambu is mentioned as kara kuzhambu. Kara kulambu is the common name used in Tamil nadu restaurants. But we at home differ the names based on the usage of vegetables or dried vegetable vathal.  In most of the hotels, sundakkai is used instead of vegetables. For authentic Kara kulambu, we add either brinjal, ladies finger or drumstick and we add ground coconut paste. In some hotels, they add fennel seeds as well. But vatha kuzhambu is prepared with any dried vegetables like sundakkai vathal, manga vathal, manathakkali vathal , Kothavarangai vathal and is usually prepared without coconut. But some people add coconut paste in vatha kuzhambu too. If we make it without coconut, it is called as Puli kulambu and if its with coconut and roasted spices, it is known as Arachuvitta vatha kuzhambu. So the point is, you can call this gravy as hotel style vatha kuzhambu if you add sundakkai vatral. But If you use any vegetables instead of vathal, you can name it as Kara kuzhambu :)). Whatever be the name, the taste of this gravy will surely remind hotel taste to you. I am completely happy with this recipe. You too give a try and share your feedback with me. This kuzhambu tastes even better the next day.  It tastes the best when mixed with hot plain rice. You can serve with any kootu and papad.  Soon I will share another version of hotel kara kuzhambu with masala flavor. Ok, Lets see how to make hotel style kara kuzhambu adding sundakkai vathal with step by step pictures.

Check out my 60+ kuzhambu recipes !

Hotel vatha kuzhambu

Hotel style kara kuzhambu / Vatha kuzhambu recipe


Hotel style kara kuzhambu / Vatha kuzhambu recipe

How to make hotel style vatha kuzhambu at home


Cuisine: Indian
Category: Kuzhambu recipes
Serves: Serves 4
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes


INGREDIENTS

1 cup = 250ml
  • Tamarind - A big gooseberry size
  • Small onion - 10 nos
  • Garlic cloves - 10 nos
  • Ripe tomato - 1/2 no
  • Curry leaves - Few
  • Dried Turkey berry / Sundakkai vathal - A fistful
  • Turmeric powder - 1/4 tsp
  • Jaggery - 2 tsp
  • Salt & water - as needed ( I used 2.5 cups of water)
To Saute & Grind
  • Cooking oil - 1 tbsp
  • Coriander seeds - 1.5 tsp
  • Chana dal - 1 tsp
  • Cumin seeds - 1/2 tsp
  • Red chilli powder - 1 tsp
  • Sambar powder - 1 to 1.5 tsp (Adjust based on spice level)
  • Small onion - 5 nos
  • Ripe tomato - 1/2 no
  • Grated coconut - 1/4 cup ( I used dessicated coocnut)
To temper
  • Sesame oil - 3 tbsp
  • Mustard seeds - 1/2 tsp
  • Methi seeds - 1/8 tsp
  • Cumin seeds - 1/2 tsp
  • Urad dal - 1/2 tsp

METHOD

  1. Soak tamarind in 2 cups water and take the extract.
  2. Heat 2 tsp oil in a kadai and roast the ingredients except coconut given under “ to saute & grind”. Add coconut and grind to a smooth paste. Set aside.
  3. Heat 3 tbsp sesame oil. Splutter mustard seeds, methi, cumin seeds, urad dal.
  4. Saute turkey berry for few minutes. When it becomes golden brown, saute small onion, garlic cloves, curry leaves till onion becomes transparent.
  5. Add tamarind extract, jaggery, turmeric powder, coconut paste. Boil till nice smell arises.
  6. Switch off the flame when the oil starts to float on top. Transfer and serve with rice.

METHOD - STEP BY STEP PICTURES


  • Soak tamarind in 2 cups of warm water for 15 minutes. Wash and peel onion, garlic cloves. Heat 2 tsp oil and roast chana dal, dhania, cumin seeds, 5 small onion, 1/2 of ripe tomato. Saute till tomato becomes pulpy. Add sambar powder, red chilli powder and mix well in medium flame. Do not burn any ingredients.

  • Add coconut, mix well and switch off the flame. Grind everything to a smooth paste. Set aside.
    Hotel kara kuzhambu recipe
  • Heat sesame oil in a kadai. Splutter mustard seeds, urad, cumin and methi seeds. Add sundakkai vathal and roast till golden brown. Then saute onion, garlic cloves, curry leaves till onion becomes transparent. Now add tomato and saute till mushy.
    Hotel kara kuzhambu recipe
  • Add 2 cups of tamarind extract, jaggery, turmeric powder, salt, ground coconut paste. Add little water if its too thick. Boil for few minutes in medium flame till oil starts to float on top.
    Hotel kara kuzhambu recipe
  • Try to make this kuzhmabu 2 to 3hours in advance for all its flavors to blend well. It tasted much better the next day. Enjoy !

Note

  • Adjust the quantity of sambar powder as per your taste.
  • For variations, you can add roasted sundakkai vathal at the end after switching off  the flame. It helps to give crunchy taste. You can also grind 2 roasted sundakkai with coconut if you like slight bitter taste in the gravy.
  • Do not skip the ingredients given under “to saute & grind”. It helps to give the hotel flavor.
  • In some hotels, they saute 1/2 tsp of fennel seeds along with other ingredients in the coconut masala.
  • For best taste, give more resting time for this kuzhambu.

Yummy, tasty Hotel style kara kuzhambu with sundakkai vathal is ready to enjoy with hot plain rice and poriyal / kootu, Papad !
I served it with banana flower kootu.


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April 9, 2018

Ganga Jamuna Juice Recipe - Orange Sweet Lime Juice Recipe

Ganga Jamuna juice recipe

Last year few readers requested me to share this Ganga Jamuna juice recipe that is most popular in juice shops. But I had no clue as I haven’t tasted or heard about it. Later I came to know Ganga Jamuna juice is nothing but a combination of orange juice and sweet lime juice (Mosambi) in equal quantity. Recently we had some fresh fruit juice in Salem Lakshmi hotel’s juice corner. There I clicked a picture of juice recipes given in the menu in Tamil. I have shared the picture in my Instagram page today. When I saw the recipe of this Ganga Jamuna juice in that list, I got tempted and tried it today. Its a very simple recipe but people make it in different ways based on their taste. Some people like to have a pulpy juice without sugar.It may taste slightly bitter because of grinding seeds and the skin. But I made a clear juice just by squeezing the fruits in hands, strained it and added sugar for taste. Raksha loved it a lot.I have shared both the methods below. For variations, you can mix pineapple juice and call it as Ganga Jamuna Saraswati juice. Soon I will share more juice recipes and milkshakes from that menu. Now lets see the most popular juice shop style Ganga Jamuna juice recipe with step by step pictures. Try it during this summer. Its a healthy thirst quencher drink. You will love its taste too.

Check out my Orange mocktail and other juice recipes.

Ganga Jamuna juice

Ganga Jamuna Juice Recipe


Ganga Jamuna Juice Recipe

How to make Ganga Jamuna Juice Recipe


Cuisine: Indian
Category: Juice Recipes
Serves: Serves 1
Prep time: 2 Minutes
Cook time: 5 Minutes
Total time: 7 Minutes


INGREDIENTS

1 cup = 250ml
  • Mosambi / Sweet lime - 1 no
  • Orange - 1 no
  • Water - as needed (based on sourness of fruits)
  • Sugar - 1 tbsp
  • Ice cubes - 2 nos
  • Salt / black salt – a pinch (optional)

METHOD

  1. Wash and cut the fruits into two parts.
  2. Squeeze the juice. Add sugar, mix well.
  3. Strain the juice and discard the seeds and pulp.
  4. Check for taste and add some water if needed.
  5. Serve in a glass adding ice cubes.Enjoy !

METHOD - STEP BY STEP PICTURES

  • Method 1 : Wash and cut the fruits into two as shown in the picture below. Remove the seeds.
    Ganga Jamuna juice
  • Squeeze the fruits using your hands or in a citrus juicer. Collect the juice in a bowl and add sugar to it. Mix well till sugar dissolves completely. Filter the juice in a glass. 
    Ganga Jamuna juice
  • Serve fresh adding few ice cubes ! Enjoy !
  • Method 2 : Wash and peel the skin of orange and sweet lime. Separate the segments and remove the seeds, fiber part.
  • Grind in a mixie adding sugar and little water. Transfer the juice to a bowl, strain it and enjoy in a serving glass adding few ice cubes.
  • If you like to have pulpy juice, no need to strain the juice.
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