Koozh Vadam/Arisi Koozh Vathal Recipe-Summer Recipes

Every year during summer, my MIL makes arisi koozh Vadam/ Koozh Vathal in large quantities and give me for the whole year’s use. So I never thought of making on my own till today. But I have the anticipation and eagerness to try on my own. Last year I successfully tried and shared mor milagai recipe with my MIL’s guidance over phone. For making koozh vadam dough, I wanted to see my MIL’s preparation in person before I attempt on my own. But every year it is not possible as she finishes all these works in the beginning of summer season as it starts to rain during mid summer in Salem.So this year,when she prepared koozh vathal , I told my in-laws to take step by step pictures for this post and for my future reference as well. I am very thankful to my FIL for taking such a detailed stepwise pictures which even I can’t do. They mailed me a video for making sago vadam/Javvarisi vadam and these stepwise pictures for arisi koozh vadam. My mom usually makes vathal with leftover rice and we call it as”killu vadam/vathal”. Today lets see how to prepare arisi koozh vathal/Rice koozh vadam recipe in detail with step by step pictures.

Arisi Koozh Vadam recipe

How to make arisi koozh vadam at home

Cuisine: Indian

Category: Snacks

Yields: 3-4 cups

Prep time: 5 Hours

Cook time: 45 Minutes

Total time: 5H45M+3days

INGREDIENTS

1 cup = 250ml

Rice – Raw rice or steamed/ parboiled rice ( Puzhungal arisi/ saapatu arisi) – 2 cups  Javvarisi/sago – 3 tbsp  Lemon – 1/2 no Green chillies – 4-6 nos ( based on size) Cumin seeds/Jeera – 1/2 tbsp Crystal Salt – as needed Water – to make dough ( we used 8 cups) For making vadam Murukku press with star mould or Ribbon pakoda mould White cloth or polythene sheet A heavy bottomed vessel for cooking the koozh dough + a ladle

METHOD

Wash and soak the rice / saapattu puzhungal arisi and javvarisi / sago ( Do not use idli rice) for 4 hours. Grind the rice adding enough water to a very smooth paste. No matter even if the batter becomes watery. Grind the green chillies along with the salt required for koozh vathal. Add water and grind it to a paste. Heat a pressure cooker base or a big heavy bottomed vessel. Add 2 cups of water to the ground koozh batter and mix it without lumps. Heat 8 cups of water to the cooker and let it boil. Add the chillies paste and cumin seeds while the water boils. When the water starts to roll boil, add the koozh batter in one hand while stirring the water in the other hand. Keep the flame high & mix well till all the water is absorbed by the dough. Check for salt and add some powdered salt if needed. Now simmer the flame and cover the cooker. Let the dough cook well for 30 minutes. Stir it in regular intervals else the dough will be burnt in the bottom. Once the dough is cooked, it will become shiny and non sticky. U should be able to roll by greasing your hands in water. But do not make the dough too hard. It should be slightly goesy and easy to press. Lastly add the lemon juice, mix well and let it rest for few minutes. ( Adding lemon juice gives a mild sour taste to vadam and makes the vadam white in color. But you should add it only at the end else the batter will taste bitter.) Now take a murukku press with star mould or ribbon pakoda mould.Ribbon pakoda mould is better to use.Take a ladleful of koozh dough and fill the murukku press when the dough is hot. If you wait for the dough to cool down, a layer may form ie rice aadai and it may block the holes of press making it hard to press. So my Mil always press the dough when it is hot. Wash and spread a white cotton cloth or polyester cloth ( helps to remove easily) or plastic sheet. Press the murukku press over the cloth vertically as shown in the picture. Allow it to sun dry for a day till the evening and dry it under the fan over night. It will be half dried. The next day morning, sprinkle water on the back side of cloth and remove the half dried vadam. Spread them well and again sun dry it for whole day. Repeat the same process till they are completely dry. It takes maximum 3-5 days based on the weather. When they turn completely dry, heat oil and check for its temperature by dropping a pinch of vadam. If it rises to the top immediately, oil temperature is right. Now fry few pieces. If it comes out crispy and big in size, it is perfect. If it tastes chewy, hard and uncooked, it has to be dried for more time. So let it dry for 2 more days. Once they are completely dry, store it in a box. Fry it whenever needed. It stays good for years when you use clean dry hands to handle. Never touch the vadam with wet hands because small insects will come over time. Enjoy with your favorite variety rice. We love to have it for tamarind rice, sambar rice and lemon rice.

Note

You can use either raw rice or steamed rice. Raw rice vadam looks white in color. But my MIL says vadam made with steamed rice tastes good. You can also add little quantity of sago/javvarisi. It gives crispy and light vathal. But it absorbs little more oil while frying. If you want to store the fried vathal, keep it in a polythene cover and close it air tight. It will stay good for a day. If the koozh vadam doesn't spread well while frying, water content in the dough is less OR its not dried properly else oil temperature for frying is less.

Try this arisi koozh vathal and enjoy with your favorite variety rice ! I had it with sambar rice

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Sweet Corn Pulao Recipe-Corn Pulav-Lunch box Recipes

Corn pulao is an yummy,easy to make lunch box recipe.It would be an instant hit among the kids as it has sweet corn.I learnt this recipe from my friend Shalini.I modified her recipe slightly & tried it for Sendhil & Raksha’s lunch box.It has become their favourite rice varieties.I don’t make any gravies or curries as side dish for this rice.A simple onion raita would do.You would have come across many versions for this particular recipe.Here is my style of making it.You can make any variations to this recipe by adding capsicum,green peas etc.The color of this rice would be light green.If u want to have white colored rice,saute all the spices instead of grinding.You can make it as per your wish.It comes out well.Try this easy,one pot rice recipe for your lunch and let me know your feedback.Lets see how to make this Indian style corn pulao recipe with step wise pictures.

Sweet corn pulao recipe

Sweet corn pulao recipe-An easy lunch box recipe for Kids !

Cuisine: Indian

Category: Lunch

Serves: Serves 2

Prep time: 30 Minutes

Cook time: 20 Minutes

Total time: 50 Minutes

INGREDIENTS

Basmati rice - 1 cup (I used India gate super) Water - 1.75 cups ( use 2 cups if u soak for 30 minutes) Salt - as needed Cooking oil - 1.5 tbsp Ghee - 2 tsp Bayleaf - 1no Big onion - 1 no ( finely chopped) Sweet corn - 1/2 cup ( frozen or fresh ones) To grind to a paste Cinnamon - 1 inch piece Cardamom - 1 no Cloves - 2 nos Soambu/Fennel/Saunf - 1/4 tsp Green chillies - 2 nos ( use 3-4 for more spice) Ginger - 1 inch piece Garlic - 4 cloves Mint leaves - 5 nos Coriander leaves - 1 tbsp Cashewnuts - 5 nos

METHOD

Wash and soak the basmati rice in water for minimum 30 minutes and maximum 6 hours.The quantity of water will vary based on the soaking time.If u soak for 30 mins or less,u should add 2 cups of water.If u soak more time,u can add 1.5-1.75 cups of water to get a soft n firm rice.I soaked the rice for 6 hours.So i used 1.75cups of water.So measure the water u need and set aside( you can also use milk & water in equal quantity) Take all the ingredients given under “to grind”  to a smooth paste using 1/4 cup of water from the measured 1.75 cups of water.So now u will have 1.5 cups of water in hand,remember. In a pressure cooker base,heat oil and put the bay leaf.Then add the finely chopped onions and saute till they turn transparent.Now add the ground masala paste and required salt.Mix well till raw smell goes off.To this,add the corn kernels( to remove corn kernels easily,take a knife and run through the corn from the top.Kernels will fall off easily.U can use it for the recipe)U can use frozen corn too. Mix well and add the measured water.Let it come to roll boil.Now add the soaked basmati rice by draining all the soaked water.Cover & pressure cook in low flame for one whistle.It takes 10-12 minutes in very low flame.After the steam is released,remove the lid and fluff the rice with a fork.Serve hot with onion raita. Enjoy !

Note

For variations,u can add 2 tbsp of finely chopped capsicum along with onions. You can add 2 tbsp of coconut in place of cashews.  You can also add a handful of peas to make it healthy. If u want to make white colored pulao,just saute the masalas instead of grinding them.Replace half of the water with milk. To make this pulao more flavorful,add kalpasi/balck stone flower along with bayleaf. No side dish is needed for this recipe.If u want,u can make any tomato based gravies.

Try this easy,one pot corn pulao for lunch box.It tastes yummy !

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Very good recipes Tags: Corn pulao recipe, Corn pulav, Sweet corn pulao recipes, Sweet corn pulav recipe, Sweet corn pulao, Corn pulao south indian recipe, easy sweet corn pulao.easy corn pulav, pulao recipes, lunch box recipes, Sweet corn recipes

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Mango Sago Recipe(Mango Tapioca Pearls Pudding Recipe)-Mango Dessert Recipes

Mango sago / mango tapioca pearls is a refreshing Chinese (Hong kong) dessert that is usually served during summer season. For this mango with sago recipe, ripe mangoes are cut into cubes & then mixed with mango puree, milk or condensed milk, sugar along with cooked tapioca pearls/sago & coconut milk. It can be made using condensed milk, evaporated milk or just coconut milk. In my house, both Sendhil and Raksha are not big fans of Mango sago (tapioca pearls). So if I try this recipe, I would be the only person to eat it. Lazy me, never attempted this dish saying all these fake reasons.

 At last I made up my mind & tried it yesterday just for blogging purpose. It came out really well & lip-smackingly good. I finished the entire bowl in minutes. When I was googling this recipe, I came across some interesting variations like Mango sago filipano, Pomelo Mango sago, Mango sago gulaman etc. 

In all these recipes, cooking procedure is almost the same. But there are few changes in Ingredients.

In Mango sago filipano style, evaporated milk is used whereas in Mango sago pomelo pudding,a citrus based fruit-Pomelo is used for garnishing. Here I have shared a generalised Indian version of Mango sago.I used condensed milk in this recipe. I should use evaporated milk to cut down the calories and try it very soon. Whatever be the name & ingredients,the final output would be just awesome! Even a beginner can prepare this recipe easily. It never fails. You can try this dessert for small parties and gatherings. It would be a winner for sure. Lets see how to make this mango sago pudding recipe with step by step pictures.

Mango sago recipe

Mango sago-A refreshing summer pudding recipe using mango & cooked tapicoa pearls

Cuisine: Indian

Category: Sweet

Serves: 2

Prep time: 30 Minutes

Cook time: 20 Minutes

Total time: 50 Minutes

INGREDIENTS

1 cup - 250ml Fully Ripe Mango - 1 no ( Big) Big Sago/Javvarisi – 1/4 cup Condensed milk –1/4 cup Boiled milk - 1/4 cup +2 tbsp ( at room temp) Sugar – 1-2 tsp ( optional, I dint add)  Water - as needed ( to cook sago)

HOW TO MAKE MANGO SAGO - METHOD

Wash and soak the sago pearls in water for 30 minutes. Add water just to cover the sago and not more than that because sago will become mushy while cooking. Now cook the sago in 2-3 cups of water for 10-15 minutes until its cooked transparent without white dots. (To cook sago without becoming mushy, follow this tip: Cook sago until its cooked 95% with very less white dots. Switch off the stove and cover the bowl with a lid for 10 minutes. Sago will get cooked itself in the heat of water.). Drain the excess water and wash the sago in tap water. This step helps to remove the excess starch content and sago will look big & blossomed. Here I cooked sago in microwave high power (800w) for 12 minutes stirring at every 3 minute intervals . I removed the bowl when there are some white dots and kept the bowl covered for 10 minutes. It got cooked perfectly. Then I washed it under running water. Timings may vary based on the power of microwave. So keep an eye. Wash and peel the skin of mango. Cut a slice from it and chop into small pieces for garnishing. Keep aside. Take the remaining mango in a mixie jar. Add condensed milk and boiled milk at room temperature. Grind it to a smooth paste. Add this paste to the cooked sago pearls. Mix well. Check for sweetness and add sugar if needed. Mix well, cover it. Refrigerate it for sometime and serve chill. It will thicken as time proceeds. So add milk just before serving to adjust the consistency. Check for sweetness, add sugar if needed. Mix well and serve. Enjoy !

Note

Add evaporated milk in place of condensed milk. You  can also add few tbsp of thick coconut milk. Add sugar only if needed. It depends on the sweetness of mango. Alphonso mangoes taste the best. Never use hot milk. It will curdle the pudding. So milk should be cold or at room temperature. This pudding thickens as time proceeds. So add milk to adjust its consistency.

Enjoy this creamy, yummy mango sago pudding.Tastes awesomeee !!

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Mughlai Vegetable Biryani Recipe(Veg Layer Biryani Recipe)-Sunday Lunch Recipes 11

This week’s Sunday lunch recipe is the most popular Mughal biryani recipe. Mughlai cuisine is a style of cooking developed in South Asia by the imperial kitchens of the Muslim Mughal Empire. It represents the cooking styles used in North India (especially Uttar Pradesh and Delhi), Pakistan and the Indian city of Hyderabad. The cuisine is strongly influenced by the Central Asian cuisine, the region where the Chagatai-Turkic Mughal rulers originally hailed from, and it has in turn strongly influenced the regional cuisines of Kashmir and the Punjab region.

The tastes of Mughlai cuisine vary from extremely mild to spicy, and is often associated with a distinctive aroma and the taste of ground and whole spices(Source: Wikipedia). Authentic mughal biryani recipe is made with chicken or mutton. But here I have tried it with mixed vegetables. You can call this as Vegetable layer biryani or Veg Dum biryani too.I tried this recipe from here and I also watched Suntv’s Ramzan cookery show episode in you tube.I have made this recipe thrice so far. Every time it came out really well.

Sendhil certified me as “Biryani Expert” hehe . Even though its a lengthy, time consuming process the end result is absolutely worthy. Friends, do try this recipe. I am sure you will get the credits & appreciations from your family members like me. Lets see how to make this yummy mughlai vegetable biryani recipe with layers.

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Mughlai vegetable biryani recipe

Mughlai vegetable biryani recipe - Flavorful vegetable layer biryani

Cuisine: Indian

Category: Lunch

Serves: Serves 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

INGREDIENTS

Basmati rice - 1 cup ( I used India gate, super) Cinnamon-1 inch piece,Cloves – 2 nos, Cardamom-1 no, Black stone flower- 1 no) Lemon juice- 1tsp Salt – little Water - 8 cups For gravy Mixed vegetables - 1/2 cup ( 1 carrot, 3 beans, fistful of peas, 1 potato) Cooking oil - 3-4 tbsp Cinnamon - 1 inch, cloves – 2 nos,cardamom – 1 no, bayleaf- 1no Big onion - 1 no Tomato - 1 no (grind to puree) Green chilli - 1 no ( slitted, optional) Ginger-Garlic paste- 1 tsp Red chilli powder - 1/2 tsp Garam masala powder - 1/2 tsp Curd - 1/4 cup Khus-khus - 1 tsp Cashewnuts- 5 nos Salt - as needed To layer Mint+coriander leaves - a handful Ghee - 1 tbsp Saffron threads in milk –  2 tbsp To garnish Big onion – 1 no ( slice cut) Ghee – 1tbsp Cashews – few ( optional)

METHOD

Wash and soak the basmati rice for 30 minutes. Wash and chop the vegetables into small cubes. Grind the tomato with skin and take the puree. Grind khus-khus and cashews to a paste. Keep everything ready. Parboil the vegetables and drain the excess water. Collect in a bowl to use it later. Soak saffron threads in warm milk. Slice the big onion and roast in ghee till it turns golden brown. Roast cashews if using. In a wide kadai or vessel, boil 8 cups of water adding cinnamon, cloves, cardamom and black stone flower. Add some salt. When the water comes to a roll boil,  add lemon juice.Drain the water from the soaked basmati rice and add to the boiling water. Cook the rice in open pan for nearly 8 minutes. Stir it once or twice in the middle. Make sure you don’t over cook the rice. Rice should be firm and soft. It should be 3/4 th cooked. Remove the kadai and pass it through a colander/sieve. Run the tap water over the rice to stop cooking process. Drain all the excess water and keep the rice in the colander. Spread it in  a wide plate and let it cool completely. In the mean time, prepare the gravy.Heat oil in a wide kadai and saute the cinnamon, cloves, cardamom and bayleaf. Add the ginger-garlic paste and saute for a minute till raw smell goes off. Now add sliced onions and saute till transparent. Add the ground khus-khus, cashew paste.  Mix well. Add tomato puree and mix well for a minute till it becomes thick. Now add the curd and mix well in low flame.Add the red chilli powder, garam masala powder and salt. Mix well. Lastly add the 3/4th cooked vegetable. Add the collected water from cooked vegetables and cook the mixture very well till veggies are completely cooked and oil floats on top. It will become a semi solid gravy. Remove the gravy from the kadai to a bowl. Do not wash the kadai because there will be oil leftover in it. In the same kadai,spread half the rice as first layer. Spread half of the chopped mint+coriander leaves. Now layer the gravy over the rice and cover it with the remaining rice. Spread the remaining coriander+mint leaves. Drizzle the saffron milk at the end and 2 tbsp of ghee. Now switch on the flame and keep the kadai. Keep the flame as low as possible. Close the kadai with a tight lid and keep a bowl of boiled hot water over the kadai.Let it be for 15 minutes ( Here I did not keep the kadai in dosa pan. I kept in direct low flame). Rice should be cooked in very low flame. This is referred as “DUM” method. Alternatively you can layer the gravy & rice in microwave safe bowl and cook it for 10 minutes OR you can follow the same in pressure cooker too. All these methods work well.Remove the biryani after the rice is completely cooked. Fluff it with a fork, garnish with roasted onions and serve hot with raita ! Enjoy !

Note

Adding green chillies is optional. U can add more red chilli powder for spicy biryani. You can replace garam masala powder with biryani masala powder too. Addition of mint+coriander leaves is very important. Replace curd with lemon juice for variations but add lemon juice only before putting in DUM.

Try this flavorful,vegetable layer biryani in Mughal style.U will love it !!

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Bachelor Rasam Recipe With Rasam Powder(Easy,Instant)

Here is an easy rasam recipe for bachelors using store bought rasam powder.This rasam can be made instantly without adding dal water.I guess most of the bachelors use store bought rasam powder or homemade rasam powder made by your mom.This recipe suits for both.Recently i bought a rasam powder from stores and tried it by following the instructions given in the packet.But i was not happy with the results.Yesterday i came across vahchef’s “Hotel Rasam Recipe” in Zeetelugu youtube videos while browsing some video recipes.I adapted his recipe and tried it using my store bought rasam powder.It came out really well.If u want to prepare a simple and yummy lunch or dinner after your tiresome job,this recipe gives u a helping hand.A bowl of rice with piping hot rasam drizzled with a tsp of ghee and papad as side dish is the most comfortable & quickie lunch for me.I am sure most of your choice would be the same.Try this recipe and let me know how it worked for you.
Check out my Dad’s easy rasam recipe without rasam powder and my way of making rasam using instant rasam powder.

Bachelor rasam recipe

Easy,instant bachelors rasam recipe

Cuisine: Indian

Category: Lunch

Serves: Serves 2

Prep time: 5 Minutes

Cook time: 10 Minutes

Total time: 15 Minutes

INGREDIENTS

Tamarind - a small gooseberry size Ripe tomato - 1 no (big) Green chillies - 2 nos ( slit) Turmeric powder - 1/8 tsp Dhania powder/Coriander powder - 1/2 tsp Rasam powder - 2 tsp Garlic cloves - 4 nos (crushed) Salt - as needed Water - 2.5 cups Sugar - 2 pinches Coriander leaves - few Hing - a pinch To temper Ghee - 2 tsp Mustard seeds - 1/2 tsp Curry leaves - few Red chillies - 2 nos Cumin seeds - 1/4 tsp Hing - a pinch

METHOD

Soak tamarind in hot water for 5 minutes.In the mean time,take 2 cups of water and add finely chopped or crushed tomato pieces to it( u can saute the tomato pieces in a tsp of oil and then add to water for variation).Add slit green chillies,salt,turmeric powder,few torn curry leaves, half of coriander leaves and hing.To this, add tamarind extract and boil for 2-3 minutes.Now add the dhania powder and boil for sometime. Add rasam powder and boil for 2 more minutes.Crush garlic cloves with skin( If u are not using rasam powder,crush 1/2 tsp of pepper,1/2 tsp of jeera along with garlic cloves) and add it to the rasam.Give a roll boil and switch off the flame.Add a pinch of sugar. Temper all the ingredients given under”to temper” in ghee and add to the rasam.Garnish with lots of coriander leaves and close the bowl with a lid to retain the aroma. Enjoy hot rasam with plain rice adding few drops of ghee !

Note

For variations,u can add 1/2 tsp of freshly crushed pepper & 1/2 tsp of jeera along with garlic cloves at the end and add to the boiling rasam.But switch off the flame and close the bowl as soon as u add this powder. Adding sugar enhances the taste of rasam and gives a clear drinkable rasam.

Enjoy this yummy rasam recipe with a simple papad or potato curry as side dish.Tastes grt !!

Technorati Tags: Easy rasam recipe,rasam recipes,rasam varieties,rasam recipe without dal,bachelor rasam recipe,rasam recipe using rasam powder,how to make rasam.south indian rasam recipe

Very good recipes Tags: Easy rasam recipe, rasam recipes, rasam varieties, rasam recipe without dal, bachelor rasam recipe, rasam recipe using rasam powder, how to make rasam.south indian rasam recipe

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