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May 30, 2018

Eggless Vanilla Ice Cream With Condensed Milk & Fresh Cream At Home (Without Ice Cream Maker)

Eggless Vanilla Ice Cream With Condensed Milk
This is an easy and delicious homemade, eggless vanilla ice cream with condensed milk (Milk maid ) and Fresh Cream (Amul Fresh Cream) without ice cream maker. Usually people make ice cream at home easily with heavy whipping cream and sweetened condensed milk by just blending them together in a mixer or churn in an ice cream maker. Its really the easiest and perfect method of making homemade ice cream. It comes out super rich, creamy and soft just like store bought ones even without using ice cream stabilizers like CMC and GMS. But in India, heavy whipping cream also known as double cream or high fat cream (more than 25% fat) is not widely available in all the super markets. In Bangalore, I buy them from baking supplies stores, Metro Cash n carry, Nilgiris and very rarely from online stores. But Amul Fresh cream is easily available all over India. So this year I wanted to make this basic ice cream using Amul Fresh cream and sweetened condensed milk(Milk maid or Amul mithai) as it would be helpful for many of my readers who dream to make homemade eggless vanilla ice cream with easily available ingredients.  I followed Cooking shooking video and Huma in the kitchen YouTube video for tips and tricks to make a perfect vanilla ice cream without ice crystals. To my surprise, it came out very well with rich lovely taste. Sendhil and Raksha loved it very much and gave a big thumbs up. In fact they liked this ice cream more than store bought ones. Being a big fan of Kwality walls and Arun Ice cream, I would say it tastes equally good but we cannot achieve its texture or stabilization as store bought ice creams. This ice cream melts sooner than the one made with heavy whipping cream and store bought ones. But this recipe would make you feel proud of making your own ice cream at home without any fancy ingredients or ice cream maker. All you need is an electric blender. Indian mixer will also work but an electric hand blender can do the perfect job for you by whipping the fresh cream to the right consistency.  Friends, If you have electric hand blender at home, you can make this ice cream mixture in the next 15 minutes. Its so easy and quick. Do try this easy vanilla ice cream at home without egg, ice cream maker and share your feedback with me. Lets see how to make this basic vanilla ice cream with step by step pictures and VIDEO.



Eggless Vanilla Ice Cream Recipe


Eggless Vanilla ice cream at home

Eggless Vanilla ice cream recipe with condensed milk and Amul fresh cream


Eggless Vanilla ice cream recipe with condensed milk and amul fresh cream

Eggless Vanilla ice cream recipe with condensed milk and Amul fresh cream - Basic vanilla ice cream recipe without ice cream maker.


Cuisine: Indian
Category: Ice cream Recipes
Serves: 4 scoops
Prep time: 20 Minutes
Cook time: 6 Hours
Total time: 6H20 Minutes


INGREDIENTS

1 cup = 250ml
  • Amul Fresh Cream - 1/2 cup (Use thick part of the cream, avoid liquid)
  • Sweetened Condensed milk - 1/3 cup ( I used Amul mithai)
  • Vanilla Essence - 1 tsp
  • Butter paper or zip lock cover – To prevent ice crystals
  • Hershey's chocolate syrup & sprinklers, nuts – For toppings

METHOD

  1. Cut open the Amul Fresh Cream Pack and scoop out only the thick part of cream.
  2. Reserve the liquid part and use it for garnishing the gravies.
  3. In a wide bowl, take the thick fresh cream and beat till thick using an electric hand blender.
  4. Add condensed milk, vanilla essence. Beat again to mix well.
  5. Transfer to an air tight container. Cover the top of ice cream with butter paper and close tightly with a lid.
  6. Freeze for 6 to 8 hours or overnight. Remove the butter paper, scoop out and enjoy garnishing with chocolate syrup and sprinklers or nuts !

METHOD - STEP BY STEP PICTURES

  • Refrigerate the Amul fresh cream over night. The next day before making the ice cream, take out the fresh cream. Do not shake the pack. Cut open the pack. Scoop out the thick part of cream and add to a bowl. Do not take the liquid part. Reserve and use it for garnishing gravies.

    Eggless Vanilla ice cream at home with condensed milk
  • Take an electric hand blender and whip the cream for 5 to 10 minutes in low speed to high speed whenever needed, till  cream becomes thick. Cream should form a soft peak. Do not over beat it. It may turn to butter.

  • Eggless Vanilla ice cream with condensed milk
  • Add condensed milk and vanilla essence. Whip again using the blender till everything is mixed well.

  • Eggless Vanilla ice cream with condensed milk
  • Transfer it to a clean plastic box/ Tupperware box or aluminium bowl. Take a butter paper and cover the ice cream mixture with it. Make sure that the butter paper touches the ice cream surface. Then close the box with a tight lid. It helps to prevent the formation of ice crystals over the ice cream.

  • Eggless Vanilla ice cream with condensed milk
    Eggless Vanilla ice cream with condensed milk
  • Freeze the ice cream for 6 to 8 hours. Overnight freezing is the best. The next day, take out the box. Open the lid and peel the butter paper. Scoop out the ice cream and serve in a bowl. Drizzle with chocolate syrup ( I used Hershey’s chocolate syrup) and decorate with sprinklers and nuts if you like. Serve immediately. Please note this ice cream melts quickly than the ice cream prepared with heavy whipping cream. So consume it quickly after refrigeration.

  • Eggless Vanilla ice cream with condensed milk
  • It stays good for a week. Enjoy !

Note

  • Amul fresh cream works the best. But use only the thick portion of the cream. Avoid the liquid part as it prevent the cream to thicken soon.
  • You can keep this as the basic ice cream base and make chocolate ice cream, butter scotch and mango ice creams with slight variations.

Yummy, rich, creamy, homemade, eggless vanilla ice cream using Amul Fresh cream and Condensed milk is ready. Enjoy with your favorite toppings !
How to make vanilla ice cream at home without egg
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May 28, 2018

Green Tomato Chutney - Thakkali Kai Chutney - Raw Tomato Chutney Recipe

Thakkali kai chutney


I tried this green tomato chutney / raw tomato chutney ( Thakkali Kai chutney in Tamil, Pachi tomato pachadi in Telugu) from Swasthi’s recipes.  It is of Andhra style pachadi recipe. The list of ingredients used in this chutney recipe was interesting and new to me. Its taste was also different but it was good with idli, dosa. I have tried it twice using raw green colored tomato and raw red tomato. Both were equally good. Friends, do try this raw tomato chutney / thakkali kai chutney for idli,dosa. You will love it for sure. I served this chutney with Kuthiravali idli / Barnyard millet idli. Ok, Lets see how to make green tomato chutney with step by step pictures.

Check out my green tomato sambar for idli.

Raw tomato chutney recipe

Green tomato chutney recipe / Thakkali Kai chutney


Green tomato chutney recipe / Thakkali Kai chutney

Green tomato chutney recipe / Thakkali Kai chutney for Idli, Dosa


Cuisine: Andhra
Category: Chutney Recipes
Serves: Serves 3
Prep time: 5 Minutes
Cook time: 10 Minutes
Total time: 15 Minutes


INGREDIENTS

1 cup = 250ml
  • Green tomato - 2 nos
  • Green chilli – 3 nos (Use 4 nos for spicy taste)
  • Garlic cloves – 4 nos
  • Cumin seeds - 1/4 tsp
  • White Sesame seeds - 1 tbsp
  • Cooking oil - 1 tbsp
  • Tamarind - Big pinch
To Temper



  • Cooking oil - 1 tsp
  • Mustard seeds - 1/4 tsp
  • Urad dal - 1/4 tsp
  • Red chilli - 1 no
  • Curry leaves - Few
  • HOW TO MAKE GREEN TOMATO CHUTNEY

    1. Wash and chop green tomato into pieces.
    2. Heat oil in a kadai and roast the sesame seeds, chilli, garlic.
    3. Add tomato, tamarind and saute till pulpy. Let it cool down.
    4. Grind to smooth paste. Temper the ingredients and add to chutney.

    METHOD - STEP BY STEP PICTURES

    • Wash and chop green tomato into small pieces.

    • Heat oil in a kadai. Roast sesame seeds. Then add green chilli, garlic cloves. Saute for a minute. Then add tomato, tamarind and salt. Saute till tomato becomes mushy.
      Green tomato chutney
    • Switch off the flame and let it cool down. Grind to smooth paste adding required water.

    • Heat oil in a kadai and temper mustard seeds, urad dal, red chilli, curry leaves. Add to chutney. Green tomato chutney
    • Enjoy !

    Note

    • Adjust the number of green chillies as per the taste.
    • Chutney tastes tangy when you reduce the number of chillies.
    Try this yummy raw tomato chutney for idli, dosa and enjoy !
    Green tomato chutney recipe

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    May 24, 2018

    Vazhakkai Podimas Recipe – Raw Banana Podimas

    Raw banana podimas
    Vazhakkai podimas/ Raw banana podimas/ Plantain podimas is a simple and interesting side dish for rice. In my house, we make podimas with potato usually. This time, I prepared podimas recipe with vazhakkai just for a change. We call it as Valakkai puttu. Both mom and MIL follow the same recipe. The key to make perfect raw banana podimas lies in the cooking of plantain. Every time I used to cook the plantain in a closed kadai or in an idli steamer but it takes more time to cook. So this time,I pressure cooked the raw banana with skin for just one whistle in high flame. It was cooked perfectly. Addition of more coconut is the second important point to make tasty podimas. I have discussed all these points in detail below. Friends, do check out this post and try this easy, yummy vazhakkai podimas at home. You can have this as a side dish for sambar rice, vatha kuzhambu rice and even with some spicy rasam rice. Ok, Lets see how to make Tamil nadu special side dish raw banana podimas/ vazhakkai puttu with step by step pictures.

    Vazhakkai podimas recipe

    Recently I got a collection of fruit bites and a pack of  Ragi, Kambu Koozh from Native Food Store. My family is a big fan of their readymade products. I have already tried thier millet pongal mix, Instant millet noodles, millets, cold pressed oils (Chekku ennai). We loved everything. This fruit bites is their recently launched product. They sent me few samples for taste & review them. I was so excited to see my favorite elandha vadai & tasted it first. It was so good and homely but I felt the seeds are more. Mango , woodapple and amla bites were tasty and bit spicy. Its really a healthy choice for snacks. We loved it very much. Price is also reasonable. Friends, do try their readymade food products from Native food store online. You will love it for sure๐Ÿ‘. 



    Raw banana podimas / Vazhakkai Podimas recipe


    Raw banana podimas / Vazhakkai Podimas recipe

    South Indian special, Tamil nadu style Vazhakkai podimas / Raw banana podimas for rice.


    Cuisine: South Indian
    Category: Poriyal Recipes
    Serves: Serves 3
    Prep time: 5 Minutes
    Cook time: 20 Minutes
    Total time: 25 Minutes


    INGREDIENTS

    1 cup = 250ml
    • Raw Banana - 1 no ( Big sized)
    • Big onion - 1 no ( finely chopped)
    • Green chilli - 2 nos
    • Curry leaves - Few
    • Ginger - 1/2 inch piece (chopped finely)
    • Turmeric powder – 1/4 tsp
    • Grated coconut - 1/4 cup
    • Salt & Water – as needed
    To Temper
    • Coconut oil - 1 tbsp
    • Mustard seeds - 1/2 tsp
    • Urad dal - 1/2 tsp
    • Chana dal - 1/2 tsp
    • Cumin seeds - 1/4 tsp
    • Asafetida / Hing - A pinch

    METHOD

    1. Wash and pressure cook raw banana / Vazhakkai in high flame for one whistle.
    2. Raw banana should be 3/4 th cooked. Remove the skin and grate it using a bigger grater.
    3. Temper all the ingredients given above. Saute onion, green chilli, curry leaves and ginger.
    4. Add the grated vazhakkai, salt and turmeric powder. Mix gently.
    5. Lastly add grated coconut, toss well and switch off the flame. Enjoy with sambar rice!

    METHOD - STEP BY STEP PICTURES

    • Wash and cut the raw banana (Vazhakkai) into two pieces. Take 1.5 cups of water in a pressure cooker base and add the vazhakkai. Cook in high flame for one whistle. Remove the lid after steam is released.
      Vazhakkai podimas recipe
    • Peel the skin of raw banana. Wash it under tap water to cool down the raw banana. Grate it using big sized grater. Set aside. Chop onion, green chilli, ginger and curry leaves.
      Vazhakkai podimas recipe
    • Heat oil in a kadai. Splutter mustard seeds, urad dal, chana dal, cumin seeds. Saute onion, green chilli, ginger and curry leaves.
      Vazhakkai podimas recipe
    • Add grated raw banana. Mix gently. Lastly add grated coconut, mix well and switch off the flame.
      Vazhakkai podimas recipe
    • Enjoy with rice and papad !

    Note

    • For variations, you can use red chilli instead of green chilli.
    • If you like masala flavor, you can try adding red chilli pwd, dhania powder and garam masala powder.
    Try this easy, yummy raw banana podimas with rice and enjoy !

    Vazhakkai podimas
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    May 22, 2018

    Drumstick Puli Kuzhambu – Murungakkai Kulambu Without Coconut

     Drumstick kuzhambu recipe

     Today’s drumstick puli kuzhambu/ Murungakkai kulambu is my MIL’s Tamil style vatha kuzhambu recipe adding drumstick. I made slight variations from the authentic procedure and made in a pressure cooker directly. We call this as murungakkai vatha kuzhambu. Some people name it as drumstick kara kuzhambu too. As this kuzhambu is without coconut, spices and masala, flavor of drumstick would be dominant. Sometimes my MIL adds brinjal and make it as kathirikai murungakkai puli kulambu. They both compliment well in taste and flavor. But I used only drumstick as Sendhil and Raksha are not fond of brinjal. Friends, If you are looking for some easy murungakkai vatha kuzhambu recipe with full flavor of drumstick, you must try this recipe. My mom also makes Tirunelveli style murungakkai puli kulambu but its with freshly ground spices. For this no grind recipe, sambar powder or vatha kuzhambu powder is the major ingredient. So anyone can make it quickly and easily. This kuzhambu recipe would be ideal for bachelors and working women to whip up a quick gravy for rice. So lets see how to make Tamil nadu style Murungakkai puli kuzhambu / Drumstick gravy for rice with step by step pictures.

    Do check out my yummy Murungakkai poricha kuzhambu recipe, Murungakkai masala/ Drumstick poriyal and Drumstick sambar too.

    Murungakkai kuzhambu recipe

    Drumstick Puli Kuzhambu Recipe - Murungakkai Puli Kulambu For Rice


    Drumstick Puli Kuzhambu Recipe - Murungakkai Puli Kulambu For Rice

    Drumstick Puli Kuzhambu Recipe - Murungakkai Puli Kulambu Without Coconut For Rice


    Cuisine: South Indian
    Category: Kuzhambu varieties
    Serves: Serves 3
    Prep time: 10 Minutes
    Cook time: 15 Minutes
    Total time: 25 Minutes


    INGREDIENTS

    1 cup = 250ml
    • Drumstick - 2 nos
    • Tamarind - Big gooseberry size
    • Sambar powder - 1 tbsp
    • Jaggery - 1 tsp
    • Turmeric powder - 1/8 tsp
    • Rice flour - 1 tsp
    • Salt - As needed
    • Water - 1 cup
    To Temper & Saute
    • Sesame oil / Gingely oil OR Cooking oil - 2 tbsp
    • Mustard seeds - 1/2 tsp
    • Urad dal - 1/2 tsp
    • Methi seeds - 1/4 tsp
    • Cumin seeds - 1/2 tsp
    • Toor dal - 1 tsp
    • Curry leaves - Few (chopped finely )
    • Small onion / Big onion - 5 nos / 1 no (chopped finely)
    • Garlic cloves - 10 (Whole ones) + 5 nos (chopped finely)

    METHOD

    1. Wash and chop drumstick into finger size pieces.
    2. Soak tamarind in 1 cup warm water and take the extract.
    3. In a pressure cooker base, temper & saute all the ingredients.
    4. Add drumstick and saute for a minute. Then add tamarind extract, sambar powder, turmeric powder, jaggery and salt.
    5. Mix rice flour in little water and add to kuzhambu. Pressure cook everything in high flame for 2 whistles. Remove after steam is released.
    6. Serve with plain rice adding few drops of sesame oil.

    METHOD - STEP BY STEP PICTURES

    • Soak tamarind in 1 cup warm water for 10 minutes. Wash and chop drumstick into pointer finger size pieces. Slit slightly in one side. Chop 1 big onion or 5 small onions,5 garlic cloves and curry leaves finely. Peel 10 garlic cloves and keep it whole.

    • In a pressure cooker base heat oil and splutter mustard seeds, methi seeds, urad dal, cumin seeds, toor dal. Add the finely chopped onion, garlic and curry leaves. Saute till onion turns transparent.
      Murungakkai kuzhambu recipe
    • Add drumstick pieces and saute for a minute. Add 1 cup of tamarind extract, sambar powder, turmeric powder, jaggery. Mix well and allow to boil in low flame. Dilute 1 tsp of rice flour in 2 tbsp water without lumps. Add to the boiling kuzhambu. Mix well and check for taste. Add more sambar powder & salt if needed.
      Murungakkai kuzhambu recipe
    • Close the cooker and put the weight valve. Keep the flame medium high. Cook for 2 whistles. If the drumstick is too tender, just cook for one whistle. You will get a nice aroma of cooked drumstick. Do not cook for long time because drumstick becomes mushy. Drumstick cooks in the steam itself. ( If you feel the drumstick may become mushy after cooking, keep the drumstick pieces in a small box without adding water and keep it inside the cooker itself. After 2 whistles, remove the lid after steam is released. Take the drumstick box and check its cooked well. Add the cooked drumstick pieces to the kuzhambu. Boil for a minute. Switch off the flame and transfer to a bowl. Give some standing time and serve with rice. )
      Murungakkai kuzhambu recipe
    • Open the cooker after the steam is released. Mix well and check for the consistency of kuzhambu. If its too watery, allow to boil for few minutes till thick. Switch off the flame and transfer the kuzhambu to a bowl. Add a tsp of sesame oil and few curry leaves. Close it with a lid.

    • Let it rest for 30 minutes to one hour before serving. Mix with plain rice and enjoy with any kootu, papad !

    Note

    • Adjust the quantity of sambar powder as per your taste. You can also use vatha kuzhambu powder instead of sambar powder.
    • If you do not have sambar powder or vatha kuzhambu powder, you can use 1 tsp of red chilli powder + 1.5 tsp of dhania powder.
    • The quantity of spice powders may vary based on the tanginess of tamarind. So always check the taste and adjust them if needed.
    • This kuzhambu will be slightly watery. But it tastes great when mixed with plain rice.
    Try this easy Murungakkai kuzhambu using pressure cooker and enjoy !
    Murungakkai kuzhambu without coconut

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    May 16, 2018

    No Cook Mango Kulfi With Condensed Milk & Fresh Cream

    No cook mango kulfi recipe
    Here is my first recipe using mango this year. This is an easy, Instant Indian style no cook mango kulfi recipe with video using ripe mango, milk, milkmaid (condensed milk) and cream (Amul fresh cream or whipping cream). This is just a 2 step, grind and freeze recipe with minimal ingredients. I know I am late in starting mango recipes. But its better late than never, right ๐Ÿ˜‰. Whenever my fellow blogger friends posted this no cook mango kulfi recipe, I got tempted to try at home. Luckily I happened to taste a mango matka kulfi from a local ice cream shop nearby my house. I was able to guess the ingredients easily. So based on the recipe in my mind, I browsed through and found Sharmilee’s recipe perfect to try. It came out very well as I expected. I prepared this kulfi in matka / mud pot, plastic kulfi moulds and in a small flat bowl to make serve as pieces.  You can find all of them in the pictures. Friends, try this easy mango kulfi / mambazha kulfi for your kids. As this is a no cook recipe, kids would be interested to prepare it by themselves ๐Ÿ˜Š. They will love its creamy texture and lovely color for sure. Let this be a healthy summer treat with mangoes for them. So lets see how to make mango kulfi recipe with condensed milk and fresh cream.

    Also check out my Eggless mango ice cream without ice cream maker,  Mango rasayanaMango kesari and mango payasam , Homemade mango Frooti drinkAamras for Poori.




    Mango kulfi with condensed milk



    Mango Kulfi Recipe With Condensed Milk


    Mango Kulfi Recipe With Condensed Milk

    Easy, no cook mango kulfi recipe with condensed milk and fresh cream


    Cuisine: Indian
    Category: Mango recipes
    Serves: Serves 4
    Prep time: 5 Minutes
    Cook time: 6 Minutes
    Total time: 11 Minutes


    INGREDIENTS

    1 cup - 250ml
    • Ripe mango - 1 no ( 3/4 cup chopped)
    • Sweetened condensed milk - 1/4 cup +1 tbsp (I used Milkmaid)
    • Fresh cream - 1/4 cup ( Amul fresh cream, use thick cream)
    • Boiled milk - 1/3 cup ( at room temperature)
    • Cardamom powder - 1/4 tsp
    • Saffron threads - Few

    METHOD

    1. Wash and peel the skin of ripe mango. Chop into cubes.
    2. Take chopped mango, condensed milk, milk, thick fresh cream, cardamom and saffron.
    3. Grind to smooth paste.
    4. Fill in plastic kulfi moulds or matka, cover with butter paper.
    5. Freeze for 6 to 8 hours. Remove and serve immediately. Enjoy !

    METHOD - STEP BY STEP PICTURES

    • Wash and peel the skin of ripe mango. Chop into small cubes. Take the chilled Amul fresh cream. Do not shake the pack. Cut open the pack and scoop out the thick portion of fresh cream. Do not use the liquid part for making ice cream. You can use the liquid part to add in the gravies for chapathi.Set aside.

    • In a big mixie jar, take the chopped mango, condensed milk (milkmaid), boiled milk at room temperature, thick fresh cream, cardamom powder, saffron thread.
      Mango kulfi recipe with condensed milk
    • Grind to a smooth paste without adding more milk or water. Grind in a low speed till everything becomes paste. Kulfi mixture is ready.

    • Take the kulfi mould and fill in the kulfi mixture. If you don’t have kulfi mould, you can fill in small bowls or tumblers too. You can also pour the kulfi mixture in a flat bowl and cut into cubes as I did. Cover it with a butter paper. Make sure the butter paper touches the kulfi mixture. This helps to avoid ice crystals formation. Insert a popsicle stick and freeze for 6 to 8 hours. Overnight is the best.
      Mango kulfi recipe with condensed milk
    • Remove the kulfi mould from the freezer and show it under tap water for few seconds OR insert the kulfi mould in a bowl full of water. Now you can unmould the kulfi easily.  
      Mango kulfi recipe with condensed milk
    • Serve immediately and Enjoy !

    Note

    • You can use Amul mithai mate or homemade condensed milk in this recipe.
    • Adjust the quantity of condensed milk based on the sweetness of mango.
    • If you don’t have fresh cream in hand, you can skip it but creaminess would be less. Instead you can add the skin / malai of milk. 
    • Use only the thick part of fresh cream. So do not shake the fresh cream before opening. 
    • Do not use hot milk while grinding, mixture may curdle.
    Easy, yummy, creamy mango kulfi – Enjoy !
    Mango kulfi recipe with condensed milk

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    May 15, 2018

    Ridge Gourd Kootu Recipe - Peerkangai Poricha Kuzhambu Recipe

    Ridge gourd kootu recipe

    Peerakangai kootu / Peerkangai poricha kuzhambu/ Beerakaya kootu (In Telugu) / Ridge gourd kootu (in English) is an easy, one pot side dish for rice. This ridge gourd kootu goes well with vatha kuzhambu and Kara kuzhambu rice. But we love to eat this poricha kootu by mixing with plain rice adding ghee. So I make this kootu slightly thin in consistency. Usually we make peerkangai kuzhambu and ridge gourd skin chutney / thogayal for rice. But when I was asking my MIL to teach some new recipes using ridge gourd, she suggested this easy poricha kulambu recipe that can be prepared directly using a pressure cooker. Friends, do try this easy peerkangai poricha kuzhambu for a change. You will love it for sure. I have used moong dal / Paasi paruppu in this kootu. You can also use Chana dal/ Kadalai paruppu just like hotel style kootu recipes. It tastes good for vatha kuzhambu and Kara kuzhambu. If you like, you can have it with chapathi too. Lets see how to make this easy peerkangai kootu in pressure cooker with step by step pictures.

    Check out Andhra style Ridge gourd dal, Ridge gourd Kuzhambu , Turai Ki Sabji  for Chapathi.

    Peerkangai kootu recipe

    Peerkangai Kootu Recipe / Ridge Gourd Poricha Kootu


    Peerkangai Kootu Recipe / Ridge Gourd Poricha Kootu

    Peerkangai Kootu Recipe / Ridge Gourd Poricha Kootu using a pressure cooker - Side dish for Vatha kuzhambu and Kara Kuzhambu.


    Cuisine: Tamil nadu
    Category: Kootu Recipes
    Serves: Serves 3
    Prep time: 10 Minutes
    Cook time: 20 Minutes
    Total time: 30 Minutes


    INGREDIENTS

    1 cup = 250ml
    • Ridge gourd / Peerkangai - 1 no
    • Moong dal Or Chana dal - 1.5 tbsp
    • Turmeric powder - 1/4 tsp
    • Sambar powder - 1 tsp
    • Ripe tomato – 1 no ( finely chopped )
    • Salt & water - as needed
    To Grind
    • Grated coconut - 1/4 cup
    • Rice flour - 1 tsp
    • Cumin seeds – 1/4 tsp
    • Water - To grind
    To Temper
    • Coconut oil - 1 tbsp
    • Mustard seeds -1/2 tsp
    • Urad dal - 1/2 tsp
    • Cumin seeds - 1/4 tsp
    • Big onion - 1 no ( finely chopped)
    • Curry leaves - Few

    METHOD

    1. Wash and peel the skin of ridge gourd. Slice it.
    2. In a pressure cooker, temper and saute onion, tomato.
    3. Add chopped ridge gourd, moong dal, sambar powder, turmeric powder and salt.
    4. Grind coconut+rice flour+cumin seeds to smooth paste. Add to ridge gourd.
    5. Pressure cook in low flame for one whistle. Serve with rice or as side dish for vatha kuzhambu and kara kuzhambu.

    METHOD - STEP BY STEP PICTURES

    • Wash and peel the skin of ridge gourd using a peeler. Chop into thick round shaped slices. Set aside. If you are using chana dal instead of moong dal, soak it in enough water for 30 minutes before cooking. No need to soak for moong dal.

    • In a pressure cooker base, heat coconut oil. Splutter mustard seeds, urad dal, cumin seeds and curry leaves. Saute onion till transparent. Add tomato and saute till mushy.
      ridge gourd kootu
    • Add the chopped ridge gourd and saute for a minute. Add moong dal , salt, turmeric powder and sambar powder. Saute quickly and add 1 cup of water. Let it boil in low flame.

    • In the mean time, grind coconut + rice flour to a smooth paste. Add the coconut paste to the boiling kootu in pressure cooker. Close the cooker and pressure cook in very low flame for one whistle.
      ridge gourd kootu
    • Open the cooker after steam is released. Mix well and check the consistency of kootu. If its too thick, add little water and mix well. If its too thin, boil for some time till thick. Serve with rice. ridge gourd kootu
    • Enjoy !

    Note

    • For variations, you can use red chilli powder + dhania powder 1 tsp each instead of sambar powder.
    • You can make the same kootu using snake gourd, bottle gourd.
    Try this easy, yummy peerkangai kootu for rice and enjoy !
    I enjoyed it by mixing this kootu with plain rice and ghee. In the plate, you can find cabbage curry, goosberry thogayal and microwave roasted papad. 
    Ridge gourd poricha kootu

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    May 12, 2018

    Raw Banana Roast - Vazhakkai Varuval Recipe

    Raw banana roast
    Tawa roasted raw banana fry / Vazhakkai varuval in Tamil was in my try list for years. Whenever my fellow bloggers post valakkai varuval in their Instagram feed, I drool at them๐Ÿ˜‹. I know its a very simple recipe but somehow I never tried in my kitchen. Last week I tried this raw banana roast in dosa tawa for the first time. It came out very well. I haven’t used fresh masala like Chettinad version instead I used my sambar powder, garam masala powder and rice flour to the coat the raw banana pieces. It tasted great with sambar rice and curd rice. Raksha and Sendhil liked it very much. After trying this type of vazhakkai varuval, I am tempted to try more versions in the same. My neighbor from Pondicherry had taught me another version using freshly ground masala with coconut and fennel seeds. Soon I will try and post here. Now lets see how to make Tamil nadu style raw banana roast / Raw banana fry recipe with step by step pictures.

    Check out

    Raw banana roast recipe

    Raw banana roast - Vazhakkai Varuval


    Raw banana roast - Vazhakkai Varuval

    Simple & easy South Indian style raw banana roast for rice.


    Cuisine: South Indian
    Category: Side dish for rice
    Serves: Serves 2
    Prep time: 5 Minutes
    Cook time: 10 Minutes
    Total time: 15 Minutes


    INGREDIENTS

    1 cup - 250ml
    • Raw banana - 1 no
    • Water - to cook raw banana
    • Red chilli powder - 1 tsp
    • Garam masala powder - 1/4 tsp
    • Turmeric powder - 1/4 tsp
    • Rice flour - 1 tsp
    • Salt - as needed.
    To Temper
    • Sesame oil - 3 tbsp
    • Mustard seeds - 1/2 tsp
    • Urad dal - 1/4 tsp
    • Cumin seeds - 1/4 tsp
    • Curry leaves - Few

    METHOD

    1. Peel the skin of raw banana and chop into roundels.
    2. Boil water adding salt and half cook the raw banana pieces.
    3. Remove in a plate. Add spice powders and rice flour.
    4. Coat well. Heat oil in a pan and temper mustard, urad dal, cumin and curry leaves.
    5. Arrange the raw banana pieces in the pan. Shallow fry both sides till golden.
    6. Remove in a plate and enjoy with rice.

    METHOD - STEP BY STEP PICTURES

    • Wash and peel the raw banana skin using a peeler. Chop into small roundels. Immerse in water till use to prevent discoloration.
      Raw banana roast recipe
    • Boil 2 cups of water adding some salt in a wide bowl. Add the chopped raw banana and cook for sometime. Raw banana should be just half cooked. Just prick with a fork. It should be hard to prick and unbreakable. Switch off the flame and drain the excess water.
      Raw banana roast recipe
    • In a wide plate, take the half cooked raw banana pieces. Add red chilli powder, turmeric powder, garam masala powder, rice flour and salt. Mix well to coat the pieces.
      Raw banana roast recipe
    • Heat oil in a wide pan. Temper mustard seeds, urad dal, cumin seeds and curry leaves. Arrange the raw banana pieces and cook in medium flame till its roasted well with golden brown color. Flip and cook the other side too.
    • Cook in low to medium flame to roast it properly with a nice color. You can increase the flame slightly whenever needed to achieve golden brown color.
    • Remove the roasted banana in a plate and cook the remaining raw banana pieces in the next batch.
      Raw banana roast recipe Raw banana roast recipe
    • Serve with sambar rice, rasam rice and curd rice. Tastes great !
      Enjoy !

    Note

    • For variations, you can skip cooking the raw banana pieces and apply the masala directly, cook in tawa for more time.
    • For more masala flavor, you can add 1/2 tsp of powdered fennel seeds and 1/2 tsp of ginger garlic paste.
    • I have shallow fried the pieces adding sesame oil. You can use any cooking oil instead.
    Try this easy raw banana roast and enjoy with sambar, rasam and curd rice.
    Vazhakkai varuval recipe


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