Javvarisi Vadam-Sago Vathal Recipe-Summer Recipes

Javvarisi vadam/Sago fryums is our family favourite vathal recipe. My MIL makes it very nicely adding different colors. Every year she makes it in bulk during summer and pass it to me & my SIL.This year too, she made a batch for us. My FIL sent me a complete video of making this vadam in detail. But I couldn’t share it now as I am totally tied up with my personal works. So lets see how to make this crunchy Javvarisi Vathal recipe. Please refer my Arisi koozh vadam to get some basic idea of how to make vadam.

Javvarisi Vadam Recipe

Javvarisi vadam/Sago vathal recipe - Summer special side dish for rice varieties

Cuisine: Indian

Category: Snacks

Serves: -

Prep time: 12 Hours

Cook time: 30 Minutes

Total time: 12H30Min

INGREDIENTS

1 cup - 250ml Javvarisi/Sago - 2 cups ( Big variety) Green chillies - 5 nos Cumin seeds/Jeera -2 tbsp Lemon - 1/2  Salt - as needed( Use lesser quantity than rice vadam) Water - as needed ( 1:5 ratio of sago & water)

METHOD

Wash and soak the Javvarisi/Sago over night.The next morning sago would have soaked well. Grind green chillies adding required water and salt.Set aside. Boil water in a pressure cooker base. Use 1:5 quantity of water.  If sago is 1 cup, use 5 cups of water. When the water comes to a boil, add green chilli paste & jeera. Let it cook well in medium flame. Keep stirring. At one stage, the batter will become thick and shiny, transparent. Javvarisi would have cooked very well without any white trace. Squeeze 1/2 of a lemon and mix well. Addition of lemon juice helps to give white colored vadam as shown in the pics. Now wash a dhoti(cotton cloth) OR thick Polythene sheet. Spread it on the floor. Pour a small ladle of batter and make vadam. Let it dry under the sun during daytime and under the fan during night for one day. The next day morning, sprinkle water on the back side of the cloth and remove the vadam. If using plastic sheet, the vadam will come off easily. No need to sprinkle water. Spread the vadam in the cloth or a paper and again sun dry  in morning and put under fan for another 2-3 days till they are completely dry. Deep fry in oil and enjoy with rice. To check whether it is completely dry, deep fry in oil. The vadam should rise immediately as soon as you put in hot oil and it should not stick to the teeth while eating.

Note

For variations, you can add food color in the water during intial stage OR add color while adding lemon juice at the end for making vadam in different colors in the same batch.

Making Javvarisi vadam is easy for beginners for too.Try n enjoy with rice varieties.

I served it with tomato rice.

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Thakkali Kuzhambu for rice/Tomato Kulambu Recipe Without Coconut and Tamarind

I usually make thakkali kuzhambu for idli,dosa (tomato gravy) using my mom’s method. It is our family favourite too. But I wanted to try tomato gravy / thakkali kulambu for rice for long time. I have also tried a couple of times but I made in kurma style with coconut. So it was not a good pair for rice instead it went well with idiyappam and roti. So I was looking for a tomato kuzhambu recipe without coconut and tamarind that suits well for rice. I got a perfect recipe from Jeyashri’s blog. 

I made few changes in the recipe based on my easy brahmin style vatha kuzhambu and tried it for Sendhil’s lunch box yesterday. It was very easy to make with less chopping works and without grinding job. So Bachelors and working women can give this a shot for making a quick lunch. It was not only easy but also very tasty and finger licking good.

 Being a tomato lover, I loved this gravy a lot. I am happy that its a no onion no garlic recipe too. Hope this recipe would be useful for my Jain readers. Lets see how to make this yummy,tangy tomato kulambu without coconut for rice.

Check out my 30 kuzhambu varieties for rice if interested !

 

Thakkali kuzhambu recipe

Thakkali kuzhambu/Tomato gravy without coconut for rice

Cuisine: Indian

Category: Gravies

Serves: 2

Prep time: 5 Minutes

Cook time: 10 Minutes

Total time: 15 Minutes

INGREDIENTS

Ripe tomato - 4 nos Sambar powder – 2-3 tsp ( add 4 tsp for more spicy taste) Turmeric powder - 1/8 tsp Rice flour - 1 tsp Salt & water - as needed To temper Gingely oil or cooking oil - 1 tbsp Mustard seeds - 1/2 tsp Urad dal - 1/2 tsp Toor dal - 2 tsp Cumin seeds/Jeera - 1/2 tsp Methi seeds - 1/8 tsp Red chilli – 1 no  Curry leaves - few Hing/asafetida - a pinch

HOW TO MAKE TOMATO KUZHAMBU FOR RICE - METHOD

Wash and chop the tomatoes finely. Dilute rice flour in little water and set aside. Heat oil in a kadai and splutter mustard seeds, methi seeds, urad dal, toor dal, Pinched red chilli and jeera. Saute for a second until dal turns golden. Now add the sambar powder and curry leaves. Saute in medium flame for a minute and immediately add the finely chopped tomatoes. Make sure sambar powder is not burnt. Saute until tomato turns pulpy. Add 1 cup of water and bring to boil. Check for salt and spice. Add more if required. Lastly add the diluted rice flour and Mix well. The gravy will become thick. Add little water and bring to boil. Switch off the flame and serve hot with rice. Enjoy !

Note

The quantity of sambar powder may vary based on the tanginess of tomato. Rice flour water acts as a binding agent. Skip if you don’t want to use. Actual recipe din’t call for it.

I served this easy thakkali kuzhambu with rice & easy potato curry. It was yum !

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Anjappar Biryani Recipe In Rice Cooker-Sunday Lunch Recipes Series-14

“Evalavo Pannitom Itha Panna Matoma “ haha,This is how i thought when my friend Megha suggested me to try “Anjappar style biryani recipe” using vegetables.I browsed through few Anjappar style chicken biryani recipes and got it from here & here.I mixed up both the recipes and tried it using potato & peas.I usually make biryani using pressure cooker.This time i tried using rice cooker and made it little more spicy as it belongs to Chettinad.The result was yummy and we loved it.After i made this biryani successfully i became very happy & contented that i had tried and shared almost all the popular Tamil nadu biryani recipes like Ambur star biryani, Dindigul Thalappakatti biryani, Coimbatore Angannan biryani, Muslim wedding biryani, Kuska in vegetarian version which was my long time dream.In the line of those yummy biryani recipes,here is yet another interesting and the most popular Anjappar biryani recipe.Friends,do suggest me if u know any other popular biryani recipe across Tamil Nadu.I am eager to try that too.Lets see how to make this flavourful and easy to make Anjappar Biryani Recipe in detail.
Before going to the recipe,I would like to tell something.As I am bit tied up with some personal work, i will try to make a post whenever i find time.Please bear with my irregular postings just for a week.Thanks for understanding.
Check out my other popular Tamil Nadu Biryani recipes

Ambur star biryani

Dindigul Thalappakatti biryani

Coimbatore Angannan biryani

Muslim wedding biryani

Kuska

Anjappar biryani recipe using vegetables

Anjappar biryani recipe with potato & peas - Sunday special lunch menu series - 14

Cuisine: Indian

Category: Lunch

Serves: Serves 2

Prep time: 20 Minutes

Cook time: 15 Minutes

Total time: 35 Minutes

INGREDIENTS

Basmati rice - 1 cup ( India Gate) Potato - 3 nos Green peas - a fistful Green chillies - 2 nos Red chilli powder - 1/2 tsp Salt - as needed Water - 2 cups To roast rice Ghee – 2 tsp To saute Cooking oil - 2 tbsp Ghee - 1 tbsp Cinnamon - 1 inch piece Cloves - 2 nos Cardamom - 1 no Biryani leaf - 1 no Big onion -1 no ( sliced) Tomato - 1 no To grind (optional) Big onion - 1/2 no or Small onions - 8 nos Green chillies - 2 no Ginger - 1 inch piece Garlic - 5 cloves Fennel seeds – 1/4 tsp To Garnish Mint + coriander leaves – 3 tbsp ( finely chopped)

METHOD

Wash and soak the basmati rice for 20 minutes.In the mean time,peel the potatoes and chop into cubes.Slices the onions,cut the tomatoes into small pieces.Slit the green chillies.Grind the ingredients given under”to grind” to a smooth paste adding enough water.(If u don’t want to grind them add 1.5 tsp of g&g paste along with crushed fennel seeds in oil while sauting onions and whole spices) Now drain all the water in soaked rice.Heat ghee in a kadai and roast the rice for 2 minutes without breaking them. Now heat the rice cooker in cooking mode and add oil + ghee in the center of serrated plate.Add cinnamon,cloves,cardamom and biryani leaf.Saute for a second.Now add the sliced onions and slitted green chillies.Saute till transparent.Now add the ground paste and saute until raw smell goes off.Add red chilli powder and mix well.The rice cooker mode may switched into warm mode.No problem,just keep sauting in the heat of plate.Now add the tomatoes and salt.Mix until tomato turns pulpy.Turn the rice cooker to cooking mode and add water. Add finely chopped mint+coriander leaves in water.When the water comes to a boil,add rice.Cook it till done. Enjoy with raita !

Note

You can make this biryani using pressure cooker too but change the quantity of water to 1.5 cups. Adjust the quantity of chillies based on your need. You should not add mint+coriander leaves while sauting.Add them only in the water before adding rice. Roasting rice helps to give firm and long grain rice.

Try this yummy Anjappar style biryani recipe in a weekend and Enjoy with your family

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EGGLESS VANILLA MUG CAKE RECIPE-MICROWAVE RECIPES

Its been a long time I shared an eggless mug cake recipe in microwave. After trying some one minute & 5 minute cake successfully, Iam much more comfortable & confident in trying out recipes like this. Its my long time wish to try out one minute vanilla cake as it is my most favourite flavour. I have been searching for the same and I finally found it here. It came out super soft and spongy with a lovely vanilla flavor. Try this easy cake recipe for your kids during this summer vacation. It is going to be an instant hit in your family. Let me know your feedback ! 

Note: You should consume the cake immediately after baking because the bottom of cake may turn slightly chewy due to the heat of the bowl. So please keep this in mind.

1 Minute Vanilla Mug Cake Recipe

1 Minute Vanilla Mug Cake Recipe - Easy,Instant & tastes delish !

Cuisine: Indian

Category: Cakes

Serves: Serves 1

Prep time: 5 Minutes

Cook time: 1 Minute

Total time: 6 Minutes

INGREDIENTS

All purpose flour/Maida - 2 tbsp Sugar - 1.5 tbsp Cooking oil - 3/4 tbsp  (any odourless oil, I used sunflower oil) Milk - 2 tbsp Baking powder-1/4 tsp Vanilla essence- 1/4 tsp ( Increase based on your taste) Salt – a small pinch

METHOD

In a bowl,take maida,sugar,baking powder and salt. Mix well. To this add the wet ingredients like Milk, oil and vanilla essence. Mix well without lumps and make sure sugar is melted. The batter will fall like a ribbon. It is the right consistency of batter. Now pour the batter into a microwave safe bowl. I used a porcelain/ceramic mug. The size of mug should be at least double the size of batter. Microwave it in high power ( 800w) for 1 minute. Adjust the timings based on the power of your microwave.The batter will rise till the brim and again goes in. So don’t scare. It won’t spill. Check with a tooth pick. If it comes out clean or with little crumbs, cake is done. If you find wet batter in the tooth pick, bake it for 10-15 seconds more.  Serve it warm and enjoy ! Note : You should consume the cake immediately after baking else the bottom of cake may turn slightly chewy due to the heat of the mug. If you don’t want to consume immediately, transfer the cake to another bowl and use it later.

Note

Make sure sugar is melted completely before you bake. So mix well for 2-3 minutes. U can use powdered sugar but I am not sure with measurements. U should consume the cake immediately to enjoy its best taste.

Try this instant, one minute vanilla mug cake. Treat your kids and loved ones. 

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French Fries Recipe | Crispy Homemade French Fries

 

Recently I saw my friend buying a packet of frozen french fries to fry it using her newly bought air fryer. It tempted me to try french fries at home. The success of my McDonalds Veg Burger recipe & KFC style veg strips recipes made me confident enough to try this most popular, kids favourite french fries recipe too. I googled so many recipes & videos to make a perfect homemade french fries. As I mentioned in my homemade potato chips post, you need to use the right potatoes to get crispy McDonalds style french fries. People in abroad can use Russets or baking potatoes. 

In India, we get red colored potato covered with mud. It is called as chips potato. U have to use that variety for best results. If you have these potatoes in hand,just carry on with this recipe. You can make it perfect as shown in the picture. Here I have just sprinkled salt like in restaurants. U can also season them with organic spices if you wish. And if you are health conscious, you can opt for baked version too. I have given the temperature settings in the method section. 

When I tasted these fries, I reminded my daughter Raksha. She is in Salem for vacation. She loves these fries a lot and today I missed her very badly. I should make it again as soon as she come here. Ok, Lets see how to make crispy,homemade french fries recipe with the picture of potato I used.

Homemade french fries recipe

How to make crispy french fries at home easily using 3 methods.

Cuisine: Indian

Category: Snacks

Serves: Serves 3

Prep time: 10 Minutes

Cook time: 10 Minutes

Total time: 20 Minutes

INGREDIENTS

Red colored potatoes - 2 nos (Big oblong shaped) Salt - as needed Ice cold water or water at room temperature – as needed Cooking oil - to deep fry

HOW TO  MAKE FRENCH FRIES - METHOD

Wash and peel the skin of potatoes.Cut them into 1/2 inch thick slices and then into thin strips of uniform size. Wash the strips in plain water or ice water for 2 –3 times to remove the excess starch content. Boil 2 cups of water in a pan. Switch off the flame and soak the potato strips in it for 5 minutes. No need to cover the bowl. Drain the water completely. Pat it dry in a clean kitchen towel. Leave it open for 5 minutes. Make sure there is no water in the strips and it should be completely dry. Heat oil till medium hot and deep fry the potato strips for 2 minutes in medium flame. It would be oily and soft. Make sure the colour of potatoes are white.Remove & drain them in a tissue paper. Let it cool down completely. Store in zip lock bags and freeze them for later use. If making immediately, follow the next step. Again heat oil till its well heated but not smoky. Now deep fry the potato strips for the second time till it becomes crispy and golden. Keep tossing them for uniform cooking. Remove in a tissue and sprinkle some salt. Serve with tomato sauce. NOTE : If  you want to make them in bulk and store it for later use, after frying for the first time, remove and cool down completely. Store them in a zip lock cover and freeze it till use.Whenever you want to make it, heat oil well and deep fry them. Oil may sizzle & splutter as the potatoes are frozen and coated with ice. So fry them carefully till golden and crispy and serve hot. Baked version : Follow the same steps till  you pat dry the potato strips in kitchen towel. Preheat the oven in convection mode at 200c. No need to cook the potatoes. Arrange the strips in a baking plate and drizzle some oil all over them. Sprinkle some salt or organic seasoning. Bake them at 200c for 25-30 minutes OR till they become crispy. Remove and serve hot.Soon I will try to make a separate post for this baked version. Enjoy !

Note

Follow any of the above discussed methods based on your liking.You will get crispy french fries. To make these fries more flavourful, you can sprinkle garlic powder, thyme, basil etc. Use Red colored mud coated potatoes for best results. Other potatoes may turn brown quickly while roasting. Washing the potatoes twice is to remove the extra starch content in the potatoes. It helps you get nice color to the fries.

Try these yummy, crispy french fries at home for your kids. They will love it for sure.!!

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Tomato Biryani Recipe/Thakkali Biryani-Sunday Lunch Recipes Series-13

I am a big big fan of tomato recipes but Sendhil is just opposite to me.He likes to take only a limited quantity of tomatoes.So i make tomato rice,tomato pulao and other tomato rice varieties for myself & my daughter whenever Sendhil have his lunch in restaurants with his colleagues.Last year i had shared a tomato rice recipe using rice cooker for bachelors.I usually make that way as it is so easy.Today,for a change,i tried tomato biryani/Thakkali biryani for the first time adding coconut milk and loved it a lot.It was so good in taste and super flavourful too.This is my 13th post in Sunday biryani series and i thought of ending this series with 2 more posts as i couldn’t find interesting biryani recipes anymore.But God had helped me with a 100 biryani varieties cookbook by Deepa Shekar( You might have seen her in Podhigai”Asathal samayal” cookery shows) which i bought recently in a departmental stores in Salem.Now i can confidently take this series at least up to 25 episodes after which i am planning to start simple daily lunch menu series for beginners & office goers.So stay tuned for super tasty,authentic and interesting biryani recipes with my own touch in the upcoming weeks.To begin with,here is an yummy tomato biryani recipe from that book.I am sure there must be many tomato lovers like me.I am presenting this recipe for you all.Lets see how to make this mouth watering thakkali biryani using coconut milk

Tomato biryani recipe

Tomato biryani recipe -Thakkali biryani for Sunday lunch & lunch box

Cuisine: Indian

Category: Lunch

Serves: Serves 2

Prep time: 20 Minutes

Cook time: 20 Minutes

Total time: 40 Minutes

INGREDIENTS

Basmati rice - 1 cup ( I used India gate) Green peas - a handful Chopped Bangalore tomato - 1 no (big) Chopped Tamil Nadu tomato - 2 nos ( sour) Big onion - 1 no Coconut milk - 3/4 cup Water – 3/4 cup  Salt - as needed Ghee - 1 tsp To grind Red chillies( soak in hot water)- 3 nos Green chillies - 2-3 nos Ginger - 1 inch Garlic cloves-5 nos Fennel seeds/soambu - 1/2 tsp Big onion – 1/2 no To temper Cooking oil - 1.5 tbsp Cinnamon - 1 piece Cloves - 2 nos Cardamom - 1 no Biryani leaf – 1 Kalpasi/black stone flower-1 no Mint & coriander leaves – a handful (finely chopped)

METHOD

Wash and soak the basmati ride for 20 minutes and drain the wate completelyr.Heat 1 tsp of ghee in a kadai and roast the rice for 5 minutes.Remove and keep aside. Wash and chop the onions,tomatoes and set aside.Soak red chillies in hot water and grind it with other ingredients given under”to grind” to a smooth paste adding enough water. In a cooker base,heat oil and saute cinnamon,cloves,cardamom,kalpasi and biryani leaf.Now add the chopped onions & ground paste.Saute till raw smell goes off.Add tomatoes & saute till its mushy.Add the required salt to ease the sauting process. Lastly add the green peas,roasted rice,water,coconut milk along with finely chopped mint & coriander leaves.Mix well and pressure cook in low flame for one whistle.Open the cooker & fluff the rice. Serve it hot with raita.Enjoy !

Note

For variations,u can use either coconut milk or water alone. As tomatoes leave water,we have used rice & water in the ratio of 1:1.5 If u don’t want to roast the rice,soak the rice for 1 hour and use 1.5-1.75 cups of water.Add ghee in the water before pressure cooking. You can also use tomato puree instead of chopped tomatoes.In that case,add 1/2 cup.

Check out my Tomato rice,Tomato pulao,Tomato rice using rice cooker .

Try this delicious Tomato biryani and have a yummy lunch with your family

I served with Sago Vadagam and Cucumber Raita.

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