Potato Bonda.

dsc_0366

Potato Bonda is a childhood memory and my mother used to  make this. We all grew up roaming behind our mothers seeing them cooking and that’s how we all should have learnt cooking. i remember ,that i preferred adding lemon juice to the potato bonda mixture. But my mom will not do that.

Now i rarely do this bonda  and if i am correct i have not made this for years. In our early days of marriage i used to make  this and my husband liked this very much. He was astonished with the variety of dishes i made and also also used to kid that i cook well only when guests arrive.:)

Nowadays taking into account the whole family’s health and tastes we have to avoid few items some even forgotten. My Daughter prefers less oil items . But  my son is like his father always prefers these type of items unmindful of calories. But healthy food means No i am not hunger is his trademark reply.

Ingredients:

1. Potato -5 (small)

2. Carrot -1 (Big) (Diced into small pieces)

3.Onion -2

4. Green chilli -3

5.Ginger -1 /2 inch piece

6.Turmeric powder -1 /2 tsp

7. Mustard seeds -1 tsp

8. Channa dal -1 /2 tsp

9. Curry leaves -a sprig

10.Lemon Juice -1 tsp

 11.Salt – as needed.

For the outer Coating

1. Gram Flour -1 cup

2. Rice flour -1 /4 cup

3.Red Chili powder -1 /2 tsp

4. Salt -as needed

Method:

  1. Wash and cut the potatoes into four.
  2.  Cook the potatoes in a cooker.
  3.  While it is being cooked  cut onion, ginger and green chilli into small pieces.

For the Batter:

  1.  Make the batter. Mix the ingredients given in the outer covering list and add water little by little
  2.  The batter must be thick .
  3.  If you have any digestion problems add ajwain seeds to the batter.

For the Potato curry:

  1.  By now the potato must have cooked well. Allow the steam to settle.
  2.  Take away the skin and mash the potatoes a little.
  3.  In a kadai add oil. Ad mustard seeds and cumin seeds.
  4.  Add onion, ginger, Green chill and diced carrots and saute well
  5.  Add curry leaves followed by mashed potatoes.
  6. Add turmeric powder and salt and mix well.
  7.  Add a dash of lemon juice at the end.

For the Bondas:

  1.  When cool make small balls out of the potato curry .
  2.  Heat oil enough for deep frying .
  3.  Dip the potato balls in the batter and deep fry ill golden brown

If you have remaining batter go ahead with dipping cut apples, appalams, paneer, bread, potato, onion, brinjal, Capsicum or Raw plantain.. anything in hand and deep fry .

Apples slices deep fried .soaked  in the batter .

dsc_0367

A simple sauce would be sufficient for this Crispy Potato Bondas. 

Healthy Vatha Kuzhambu series-1. Venthaya Kuzhambu

dsc_0364

i am readng a book . A very useful and interesting book which breaks all our notions about cooking and eating. Needless to say that this book is written by a hotelier who is a good chef too. In a section he mentions of the Vatha kuzhambu which we often make with tamarind and sambhar powder. Although good to eat this way of making Vatha kuzhambiu is not healthy. He gives a recipe which is pretty good The usual way to make Venthaya/ Methi seeds Vatha kuzhambu is to roast the methis eeds in oil. Here it is different. So come on  let us take a look on how the Venthaya  Kuzhambu is made in a healthy way.

wp-image-301980243jpg.jpg

 Ingredients:

1. Methi seeds/ Venthayam – 50 gm

2. Red Chilli – 5 to 6

3. Tamarind – a small lemon size

4. Coriander powder -2 tsp

5.  Tomato -2

6. Small onion – 8 ( Finely Cut)

7.Curry leaves-a sprig

8. Mustard seeds -1 tsp

9.Oil -2 tsp

10. Turmeric powder- 1 tsp

10.Salt – as needed.

To Temper:

  1. Mustard seeds -1 /2 tsp
  2.  Jeera Seeds -1 /2 tsp

 Method:

1. Soak the methi seeds in enough water overnight.

2. Soak the tamarind in water.

3.Peel the onion and cut tomatoes into small pieces.

4.In a kadai add oil and then splutter mustard seeds. Add small onion and saute well.

5.Add the red chillies and fry well.

6. Meanwhile prepare 2 cups of Tamarind strain.

7. Add the tomatoes to the onion in the pan and fry well.

8.Add the soaked methi seeds along with the water. Add coriander powder, turmeric powder and boil well .

9.Add tamarind water .

10. Let this mixture boil well.

11. Add curry leaves and salt.

12. Again boil well.Temper with  mustard seeds and jeera in oil

That’s it. We get Healthy Vatha Kuzhambu.

We can use sprouted Methiseeds too.

 

Andhra Puliyohara.

20140914_140417[1]

Andhra Puliyohara is an idea  i got from  Raks Kitchen and i surfed the web for many recipes . Finally i remembered my friend’s recipe and followed hers . The recipe is here.

Ingredients:

1.Rice -2 cups

2.Tamarind extract -2 -4 cups

3.Salt – to taste

4.Oil -2 tbsp

5.Gingelly oil – 1 tbsp

6.Hing – 1 dash

7.Mustard Powder -2 tbsp

8.Mustard seeds -1 tbsp

9.Cumin seeds -1 tsp

10.Dry Red chilli -5

11.Green chilli – 4 or 5

12.Ginger – 1 .5 tbsp

13.Urad Dal – 4 tsp

14.Channa dal- 4 tsp

15.Groundnuts  -3 tbsp

16.Curry leaves -3 stems

17.Jaggery  – a small piece

Method:

1. Soak a ball of tamarind and extract juice from it .

2.In a pan add oil and when hot add hing, little jaggery , little salt and the tamarind juice. Let this boil in slow flame till you get a thick paste. then switch off the flame.

For the  Rice 

3.Cook the rice in the ratio 1:2 rice and water and spread it in a plate .

For the mustard powder 

4.Roast the mustard seeds in a dry pan for few minutes and grind it in a mixie for few minutes,

 For the  tempering

5.In a pan add oil and then add hing, mustard seeds ,cumin seeds, ground nuts , channa dal, urad dal, dry red chilli, curry leaves , green chilli , crushed ginger  and fry well.

Now for the Actual preparation:

6. Add a dash of turmeric powder, salt , mustard powder   and gingelly oil to the rice and mix well. Then add the tamarind extract and the the tempered ingredients. Mix well and serve  after 2 hours so that the juice gets inside the rice.

Kollam Kadalai Curry and Aval Puttu. കൊല്ലം കടലായി കയും അവൾ പുട്ടും.

dsc_0381Does the name itself sound like a Malayalam movie? The evergreen ,wet climate peaceful serene roads , the dhoti clad hero , pleasant simple heroine in the Malayalam films telecast in the regional films section on Sunday afternoons in Doordarshan are some sweet memories about Kerala. The Puttu and kadalai curry , the puttu mould were first heard or seen by me when my sister visited her relative in Kerala. So i thought  oh! this must be a good food and the combination was a surprise for me . Long long ago ….no  i have never thought of making KERALA PUTTU . Continue reading

Pani varagu Adai/ Proso millet Adai.

dsc_0360

Prosomillet  is a grass variety and is used as a livestock feed.It is not related to other millets like Foxtail millet , Barnyard millet or finger millet . Like wheat it has high protein content but the value of amino acids is substantially high . Health promoting phenolic compounds are readily available and high calcium content favour bone health and dental health .  So ample reasons to include Prosmillet in our menu.

Adai is a lentil pancake.

Proso millet is called panivaragu in Tamil

Usually rice and a variety of lentils is used to make Adai. Nowadays millets gaining popularity rice is replaced with millets. There in no specific recipe for Adai. Each house hold boasts of a recipe. i follow my grandmother’s my  own and add some spice items to get a different taste.

The combination i used for Prosomillet Adai is.

 Ingredients:

1. Prosomillet/ Panivaragu -1 Cup

2. Tuvar Dal -1 /2 cup

3. Channa Dal  -1 /2 cup

4.Urad Dal -1 /2 cup

5.Moog dal – 2 tbsp

6. Red Chilli -5 to 6

7.Small onions – 5 to 6

8. Garlic – 5 flakes

9.Ginger -1 inch piece

10.Saunf -1 Tsp

11.Hing – 1 tsp

12. Grated Coconut -2 tbsp

13.Salt – As needed.

14. Coconut oil – 5 tsp

 Method:

  1. From items 1 to 5 wash and soak together in enough water.
  2.  Soak for two hours.
  3. After two hours drain the water from the soaked ingredients and grind in a mixie little by little. A coarse  batter is needed.The adai maavu has to be grinded and used immediately. It should not be allowed to ferment.
  4.  Add garlic and other ingredients (Items  6 to 12) to the batter and grind.
  5.  Finally add salt and mix well.
  6.  If you want you can add cut onions., Murungai keerai or Vazhaipoo to the batter.
  7.  Ina hot tava add oil and spread the batter into thick circles. Add a tsp of oil and slow cook. Flip to the other side and again add atsp of oil and cok well.
  8. Adai goes well with Avial.
  9. But it itself being heavy Jaggery is enough.

    Serve steaming Paniivaragu Adai with Powdered Jaggery.

 

Oats Cucumber Wheat Rava Idli.

dsc_0376

Well the recipe is not as long as the name itself is the humour  in this  food.  i came across this recipe in Shyla’s kitchen. I had tried it earlier and it was tasty . The original recipe calls for rava , while i made with it the first time., this time for today’s breakfast i used wheat rava, as i had only that in my hand. Having taken the 21 days raw vegan detox challenge i am now cautious about food and calories.(:

It is good to use  Idly Maavu for one day only . At the most i could use it within two days. Making paniyaaarams the next day finishes the maavu. So for breakfast i have to go for instant food. Oats Idly, Wheat Dosa  are some choices. If i come across anything new and instant i will post here. And nothing can match our Idly, Dosai fora healthy and a  sumptuous meal is the ultimate Truth.

 Ingredients:

1. Wheat Rava/ White Rava -1 cup

2. Rolled Oats/ Quick Cooking Oats- 1 cup

3. Green Chilli -2

4.Ginger -1 /2 inch piece

5. Coriander leaves- a handful

6.Cucumber (Grated with skin) -1 cup.

7. Curd -2 tsp

8. Salt – as needed .

Method:

1. Grind green chilli, coriander leaves and half a cup of grated  cucumber to a fine paste. No     need to add water while grinding.

2. In a bowl add the oats and wheat rava and  mix well.

3.Add  salt and  the ground mixture. The water you use to take the remaining paste from the mixie is enough. Add a teaspoon  of water to do this.

4. Mix well.

5.Add the remaining  grated cucumber and mix well.

6.Do not add water  now.

7.Leave the mixture to stand for 20 minutes.

8. After 20 minutes grease the Idli plates with oil  and boil water in the idly cooker.

9. Mean while add the curd to the mixture  and mix well. There will be no need for water.

10. The original recipe called for eno esalt , No need for that .

11. Cucumber itself will give that necessary water content and softness.

12. Pour the Mixture in the idly plates and cook in medium flame for 10 minutes.

13. If you steam one plate at a time the edges will be fine . Otherwise it become soggy.

14.Needless to say  with  adjectives like soft , malligai poo as by  using oats , cucumber and wheat rava we get  really soft Idlis.We can create magic in the kitchen .

Tried this with Onion and Tomato chutney.

 

Curry Leaves Coconut Chutney.

img_20160910_233712

With all the curry leaves lying still after making podis what else to do . Then the idea of making Curry leaves chutney arose. The first day it was  a hit and the second day too i made . Generously using curry leaves and slyly introducing good food to the family is the treat for us here. And really it taste yummy . Thanks to Kamala’s corner.

 Ingredients:

1. Grated Coconut -1 cup

2. Washed curry leaves – 1 handful

3.Green Chilli(small) – 3 to 4

4. Tamarind – one chick pea size

5. Urad Dal – 2 tsp

6.Channa dal -2 tsp

7. Hing – a pinch.

8. Salt – as needed

 To Temper:

  1. Mustard seeds -1 tsp
  2.  Urad Dal -1 /2 tsp
  3.  Curry leaves -2
  4.  Oil -1 and a 1/2 tsp

 

Method:

1. In a pan add oil  a tsp , when hot add the urad dal, Channa dal  and fry well .

2. Add the curry leaves and green chilli, hing and saute a little bit .

3. When the ingredients become cool add it to the coconut.

4. Add salt and tamarind and grind with little water in  the mixie.

5. When the chutney is smooth temper with the given items.

In some place i have taste yummy chutney , this chutney has that quality. Do try it and involve curry leaves in your fridge to bring a twist to the otherwise normal Coconut chutney.