KUMBAKONAM KADAPPA - TWO VERSIONS

My MIL have told about Kumbakonam kadappa many times but she had some doubts in the actual ingredients used in it .I got this recipe in AVAL VIKATAN  and i tried on the same day..It tasted good and it‘s a yummy combo for idli. I am sure u all would like this.. Do try and let me know.

Ingredients:
 1 cup - 200ml

• Moong dal – 1/2 cup
• Potato – 1 no ( boiled and crumbled)
• Big onion – 2 nos
• Tomato – 2 nos
• Green chilly – 2 nos
• Ginger – garlic paste – 1 tbsp
• Biriyani leaf – 1 no
• Cinnamon – 1 inch piece
• Cloves – 2 nos
• Curry leaves – a few
• Turmeric powder – 1/4 tsp
• Red chilly powder – 1/2 tsp
• Salt & water – As required
• Oil – 1 tbsp

Method :

• Pressure cook moong dal and potato with turmeric powder and  set aside.
• In a kadai , take a tbsp of oil and put the chopped onions and green chillies.
• Saute till onions turn golden brown .Then add ginger - garlic paste and tomato pieces.Saute well till tomato turns mushy .
• Add little water , salt , red chilly powder .. Let it boil for sometime.
• Finally add the cooked moong dal and potato.
• Allow it to boil for 5 mins.
• Temper with mustard seeds ,curry leaves and biriyani leaf , cinnamon and cloves ..

KADAPPA VERSION - 2

In this version , kadappa will be white in color. Recently i got the recipe from my relative and tried.. it was exactly like the one i tasted in kumbakonam. The above said recipe is from a magazine which also tasted good but not the one we get in kumbakonam..

Ingredients:
1 cup - 200ml

• Moong dal – 1/2 cup
• Potato – 1 no ( boiled and crumbled)
• Big onion – 2 nos
• Green chilly – 1 no
• Biryani leaf – 1 no
• Cinnamon – 1 inch piece
• Cloves – 2 nos
• Curry leaves – a few
• Salt & water – As required
• Oil – 1 tbsp

To grind

• Grated coconut - 1/4 cup
• Fennel seeds / soambu - 1 tsp
• Green chilly - 1 no

Coriander leaves - to garnish

Method :

• Pressure cook moong dal and potato with turmeric powder and  set aside.
• In a kadai ,  temper with mustard seeds ,curry leaves and biriyani leaf , cinnamon and cloves ..now add the chopped onions and green chillies.
• Saute till onions turn golden brown .Add little water , salt ..cover cook for sometime .. In the mean time , grind the coconut mixture and add to the cooked onions. Stir well, add the mashed dal and potatoes. Mix it well. It will thicken immediately.Keep stirring and add little water if necessary..Check for salt..
• Allow it to boil for 5 mins.
• Garnish with coriander leaves and enjoy with idly !!

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Easy Mango Thokku Recipe - Raw Mango Pickle Recipes

Mango thokku is a very simple yet finger licking and delicious side dish for curd rice. I learnt this recipe from my MIL. Before marriage, I had tasted Andhra mango thokku recipe from my friends. But after marriage, when I saw my MIL making homemade mangai thokku very easily and quickly with less oil, I was amazed. But its of Tamil nadu style. Its a great side dish for curd rice and even chapathi too. This is one of the must try Mango recipes in this season. 

Roasted and powdered methi seeds and Asafetida/Hing are the star ingredients for any pickle recipe. So don’t skip it. Try this authentic Tamil nadu style mango thokku recipe and relish it with curd rice. I have also uploaded a full video recipe below. Please check it. Lets see how to make this delicious Raw Mango thokku recipe.

Mango thokku recipe-Mangai Thokku

Easy mango thokku recipe - Best side dish for curd rice

Cuisine: Indian

Category: Pickle

Serves: 1 cup

Prep time: 10 Minutes

Cook time: 15 Minutes

Total time: 25 Minutes

INGREDIENTS

1 cup - 200ml Raw mango – 1/2 kg ( I used 1 big sized mango of 1/2 kg) OR Grated raw mango - 2.5 cups Red chilli powder - 2.5 - 3 tsp Methi seeds – 1 tsp ( dry roast & grind to a powder) Turmeric powder – 1/2 tsp Hing / Asafetida – 1/2 tsp Jaggery – Big gooseberry size (adjust based on tanginess of mango) Salt – As needed To temper Sesame / Gingely oil – 4 tbsp Mustard seeds – 1 tsp

HOW TO MAKE MANGO THOKKU - METHOD

Wash the raw mango. No need to peel the skin. Grate the mango using a grater. Set aside. Dry roast the methi seeds in a kadai till it turns golden brown and powder it nicely. In a wide mouthed kadai,add 3 tbsp of sesame oil. Put the grated mango & required salt to it. Saute well till it becomes soft. Cover and cook the mangoes for sometime in very low flame. After the mango is cooked well,add the turmeric powder, red chilli powder, hing/Asafetida and jaggery. Mix well and saute for sometime till raw smell goes off. As you mix, thokku will start to leave the sides of kadai. Lastly add the roasted methi seeds powder, mix it and switch off the flame. Temper with mustard seeds using a tbsp of sesame oil. Once the thokku cools down, store it in an air tight container. Refrigerate and preserve for months. Enjoy with curd rice !

Enjoy this finger licking mango thokku with curd rice. Tastes yummy !

Technorati Tags: Mango thokku recipe,Mangai thokku,mango pickle,mango thokku recipe tamil,Authentic mango thokku recipe,mango thokku pachadi recipe,Mango recipes

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MAGGI NOODLES PATTIES / NOODLES RECIPES - KIDS SNACKS

Maggi noodles is loved by all the kids even if they are fussy eaters. Sure there is some magic in it .Though we all know it is not a much healthier option, we make it at least once or twice in a month. Let’s make the same slightly healthy as well as interesting. With this thought, I tried this Maggi noodles patties snack for my kid.
I saw this recipe in a blog long back, but  I don’t remember the name of  it. Please let me know if its your blog. I am very much thankful to you for this excellent snack. I tried it on a weekend evening. It was tasting great and we all relished this with tomato sauce .Very easy to prepare ,tastes delicious and drool worthy. I am sure kids would love this. Even we parents can’t stop with one. Bachelor’s can also try this. U may like it.

Maggi noodles patties

Maggi noodles patties - Kids favourite snacks recipe with a healthy twist.

Cuisine: Indian

Category: Kids snacks

Serves: 5-6 nos

Prep time: 10 Minutes

Cook time: 5 Minutes

Total time: 15 Minutes

INGREDIENTS

To cook in water Maggi noodles - 1 small packet (tastemaker not needed) Cooked Carrot,Green peas,beans - 2 tbsp each To mix in the noodles Big onion - 1 no(finely chopped) Green chilli - 1 no(-do-) Maida – 2 tsp Garam masala powder- 1/2 tsp(add more as per ur taste) Chat masala – 1/4 tsp Coriander leaves – 2 tbsp(chopped finely) Salt- as needed Amchur powder – 1 pinch(optional) Red chilli powder- 1/4 tsp(optional) Cooking oil – 1 tbsp

METHOD

Cook the noodles in required water along with vegetables without tastemaker OR Grate the carrots and saute in a tbsp of oil along with green peas till it gets cooked.I dint use beans here. Take the boiled noodles,vegetables in a wide mouthed bowl and mix all the ingredients given above to make a dough.If necessary, maida can be added for binding. ( I used 2 tsp) Make small even sized balls and pat it to make a small circle. Heat a dosa pan and place the patties over it.Sprinkle oil around it and cover cook for sometime. Cook  till it becomes slightly crispy &  golden brown. Flip it over and repeat the same. Enjoy with tomato sauce.

NOTE

• For variations,u can also try adding tastemaker, gg paste and more vegetables like beans, grated cauliflower etc whichever your kids like.
• U can also use plain noodles instead of maggi as tastemaker is not necessary.No problem even if the noodles are over cooked.
• I din’t use red chilli powder as my daughter doesn’t like spicy foods.So use it as per ur need.

Technorati Tags: Kids snacks recipes,kids snacks,snacks recipes,snacks for kids,noodles recipes,noodles,easy snacks recipes,easy patties recipes

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DAL SUKKA | MOONG DAL SUKHI RECIPE

Yesterday I tried this dal sukka from Mallika badrinath’s Kurma varieties book.It was very nice..We all liked it..My hubby had this with chapathi , My doter savored this with dosa and me with curd rice..This dal tasted best for everything.If u’ve got bored by making the same Veg / Aloo kurmas , I would say this dal sukka is a nice replacement.Healthy and Easy too..Try this and let me know ..

Ingredients:
 1 cup - 250ml

• Moong dal – 1/4 cup
• Big onion – 2nos (chopped finely)
• Ginger ,Garlic – A few pieces or u can use G &G paste of 1 tsp
• Green chilly – 1 no (long one) (adjust)
• Jeera /cumin seeds – 1/4 tsp
• Red chilly powder –1/2 tsp
• Coriander powder – 1 tsp
• Turmeric powder – 1/4 tsp
• Salt & water – As needed
• Oil – 1 tbsp
• Coriander leaves – to garnish
• Lemon Juice – A few drops

Method :

• Grind ginger , garlic and green chilly to a paste and set aside.
• Take a broad kadai ( i did it in the cooker base directly).Add a tbsp of oil and add  the paste to it.saute for sometime and then add the onion julienne's.
• Saute till it turns transparent.
• Then add all the powders and mix well.Do not add water ..All the masala get cooked in the oil itself.A nice aroma wafts around.
• Now add the moong dal and fry for a minute.
• Add the water , required salt and close the cooker .
• Cook till the moong dal gets cooked.I kept for one whistle.
• Now open the cooker and mash the dal a little with ladle.
• Roast the jeera in little oil and add it to the cooked dal.
• Add few drops of lime juice and mix well.
• Garnish with coriander leaves.

Serve with chapathi , curd rice. dosa/idly and ENJOY !!

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Indian Samosa Recipe - Bakery Style Samosa Recipe

I am a big fan of bakery style Indian samosa recipe. Whenever I visit chat shops /Bakeries or Cinema theaters, I have this samosa without fail. I really wanted to try triangular shaped cripsy samosas for a long time. After seeing this post ,I got the confidence to prepare samosa recipe at home.Thanks a lot sailu for giving clear step by step pics. I tried my own by making slight changes in the actual recipe.It came out very well. I just relished it with tomato sauce. So I am posting this delectable samosa recipe for you all and for my future reference .

Ingredients 
1 cup  200ml

For samosa dough :

• Maida – 1 cup
• Rava / Semolina – 1 tsp
• Ice cold water – As required
• Salt – As needed.
• Baking soda – a pinch (optional)
• Jeera – 1/2 tsp

For samosa stuffing :

• Potato – 4 nos (Boiled and mashed)
• Green peas – 1/2 cup (cooked)
• Big onion – 2 nos (finely chopped)
• Ginger & garlic paste -  1 tsp
• Red chilly powder – 1 tsp
• Coriander powder – 1.5 tsp
• Turmeric powder – 1/4 tsp
• Garam masala powder – 1/2 tsp
• Coriander leaves – a few (chopped )
• Lemon juice – a few drops
• Salt – As required.
• Oil – 2 tbsp

Method :

• Knead the dough with the above said ingredients and keep it closed with a wet cloth for 20 mins.
• Prepare the stuffing by keeping  a kadai with oil.
• Add the onions, G& G paste and saute well till raw smell disappears.
• Then add the spices given in the same order and mix well.
• Finally add the crumbled potato pieces and green peas.
• Add the required salt and mix well to become a whole mass.
• Add water if necessary.Switch off the flame and add the lemon juice & coriander leaves.Remove the stuffing and set aside.
• Take the dough and make small balls of equal size.
• Shape it as given here and fill the stuffing.
• Make the samosas and deep fry both sides till golden brown.

Enjoy with tomato ketchup / sauce.

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SAGO PAYASAM / JAVVARISI PAYASAM WITH JAGGERY - PAYASAM RECIPES

(pics updated)
Hello everybody ,
How r u all ? Sorry for absconding these days .I had an unexpected trip to my native and i was there for the past one week.Some of my readers have asked me why i am not regular in my posts .Actually  i felt happy that there are some friends who visit my blog regularly and care for me..plz be around and encourage me.Hope I’ll try to be in par & will come out with nice recipes..
Now coming to this post , every friday i do vilakku pooja at home and i usually make AVAL or  RICE payasam .Today for a change, i tried javvarisi payasam with jaggery.I learnt this from my MIL.. It came out very well and tasted yum.. But i forgot to add cashews &  cloves..   ;)

 

INGREDIENTS SAGO / JAVVARISI ( I used white big ones ie..maavu javvarisi ) – 1/4 cup Powdered jaggery – 1/3 cup  Cardamom – 2 nos (powdered) Cashew – 2 nos (fried in ghee) Cloves – 1 - 2 no ( fried in ghee) Ghee – 2 tsp Coconut milk – 1/4 cup Milk & water – As needed

METHOD : Take a kadai and add a tsp of ghee..Fry the cashews and cloves.set aside. In the remaining ghee , fry the sabudana for 5-7 minutes in low flame till it puffs up slightly ..(  the size of the sabudana gets bigger and becomes crispy) .Do it in medium flame.Please make sure u don’t burn it.. Now cook the roasted sabudana with water till it turns transparent..Make sure the sabudana is not over cooked and turns mushy instead it should be visible & separate. When the sago cooks, the middle portion looks white. Take one and press it with finger. No need to wait for sabudana to become transparent. When its soft, switch off the flame. It will cook completely in the heat of water and becomes transparent.   Then in a wide mouthed bowl take the powdered jaggery and add water to cover it.Melt the jaggery to make a syrup and allow it to boil till the raw smell disappears. Add this syrup to the cooked sabudana and mix well.Let it boil for sometime..If you feel this mixture is very thick , add some water and boil it.Don’t add milk at this point becoz it will curdle.Always Milk should be added after removing from the flame.Then add the roasted cashews, cloves and cardamom powder. Remove from fire and add the coconut milk.Add some boiled milk to make it watery / thin. Enjoy !!

TIPS :

• If u think, u have added more jaggery and if it is very sweetish , add milk to reduce the sweetness.. Coconut milk gives  a nice  flavor & texture to this payasam , so dont forget to add it at the end.
• Please add milk or coconut milk only after switching off the flame otherwise payasam gives  a curdled look.

Technorati Tags: sabudana payasam,sago payasam with jaggery,sago payasam recipe,sago kheer recipe,payasam recipes,festival recipes

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