Fish finger

Ingredients:

Fish(vatta, parai, bluefin travally)- ½ kg

Egg-1

Mustard Powder- 1 tsp

Pepper Powder-1tsp

Chilly powder-1 tsp

Cornflour-2 tsp

Ginger garlic paste-1/2 tsp

Maida- 1 tsp

Salt-to taste

Oil- for frying

Bread crumbs-1/2 cup

Gram flour-1/2 cup

Method:

Cut fish into thin long strips(size of a finger)

Marinate fish pieces into a batter made with egg, Red chilly powder, mustard powder, pepper powder, ginger garlic paste and salt. 

After some time roll the marinated fish in the gram flour and breadcrumbs mixture. Shape into a long round strips. 

Deep fry in oil........

and here comes... yummy fish fingers....:)

Recipe Courtesy: Madam Institute,Ekm.

Vazhapoo (Banana Flower)vadai

vazhai poo vada is a Authentic Tamilnadu delicacy. 

Banana flower ( Vazhai Poo in Tamil ) is used as a nutritious food item in South India. It has a lot of medicinal values, like blood purification, curing menstrual disorders, constipation, stomach ulcers. Also as it is rich in fiber content, it increases the hemoglobin cell levels in our blood.Banana blossom considered a very effective cure for menstrual disorders like painful menstruation and bleeding. It is also supposed to be a good lactating agent. It is also a good source for Vitamin A, Vitamin C and iron. 

Ingredients:
Vazha poo(banana flower)- 25-30nos

kadalaparuppu - (Channa dal,Split chick peas,Kadalai Paruppu)- 1cup

Fennel seeds-1tsp

Small onion-4-5

Green chillies-1

Ginger-1/4”piece

Curry leaves-5-6

Salt- to taste

Oil for deep frying

Method:

This is a banana flower. For vada we use the white flowers inside. 

 

Peel the outer skin from the banana flower. we will be using these white flowers only.

 .

Cleaning the poo undergoes these steps. We need to remove the black stigma inside. Chop the cleaned poo into small pieces.

Soak the kadalaparuppu for 3 -4 hrs. Strain them .

Coarsely grind the soaked kadalai paruppu in a mixer without adding a drop of water. and keep aside.

 Grind small onions, ginger, green chillies, and fennel seeds coarsely. Add this to ground kadalai paruppu. Add finely chopped curry leaves and vazhapoo to this.  Add salt and knead well and make balls. Spread the balls on our palm.

and deep fry in oil.

...And here comes my favorite.... Vazhapoo vadaassss....:)

Recipe Courtesy: Karunambal, Uma's Mother,Pondicherry

Rava kichadi

Ingredients:

Rava(semolina,sooji)-1 cup

Ghee- 3 tbsp

Carrot,Beans - ½ cup

Bigonion-1

Green chillies-2

Ginger -1/4 “ piece

Turmeric Powder-1/4 tsp

Salt- to taste

Corriander leaves- little

Water-2 1/2  cups

For spluttering:

Mustard, red chillies &curry leaves- little

Method:

Roast rava for 8 minutes in medium flame. (If the rava is not roasted properly kichadi becomes sticky).Keep aside.In a kadai, add ghee and splutter mustard ,red chillies and curry leaves. Add finely chopped onions, Green chillies and Ginger to this. Saute well. Add finely chopped carrots and beans and saute for some time. Also add turmeric powder and water.close the lid and let the water boil.

Once, the water is boiled add rava and stir well. Cover and cook.

Finally, add some ghee and remove from fire.Garnish with coriander leaves.

What to eat? what to eat? ..... Rava kichadi...yummmm:)

Recipe Courtesy: Mrs. ChittuValliappan

Padavalanga Parippu Curry

Ingredients:

Paruppu- (Yellow split peas,Thoor dal,Thuvaram Paruppu) 1 cup

Padavalanga (snake gourd)- 2 cups

Tomato-2

Turmeric powder-1/2 tsp

Coconut-1 cup

Green chillies-2

Cumin Seeds-1 tsp

Ginger-1/4 “piece

Salt- to taste

For spluttering:

Mustard, red chillies &curry leaves- little

Method

Wash and cut padavalanga(snake gourd) into square pieces.

Pressure cook paruppu, Padavalanga and tomato in a cooker with required water.After 2 whistles remove from fire and open the cooker. Grind coconut, green chillies, cumin seeds and ginger into a fine paste. Add this to the cooker. Add little more water to make it a curry. Boil again. Once done, remove from fire.Splutter mustard, Red chillies and curry leaves and mix with the curry.

Thakali yittu vacch padavalanga paruppu curry thayyar......:)

Recipe Courtesy: Mrs. Hema Prasanth.

Mushroom Pakoda

Ingredients: 

Oyster Mushrooms- 1pkt

Gram flour(besan, kadalamavu)- 1 cup

Red chilly Powder-1 tsp

Turmeric Powder-1/4 tsp

Asafoetida-1/4 tsp

Salt- to taste

Water- to make batter

Refined oil-For deep frying

Method:

Soak mushrooms in water for sometime. strain the water and squeeze the remaining water by pressing the mushrooms between our palms.

Make a batter of besan, red chilly powder,turmeric powder, asafoetida, salt and water.Dip each mushroom in the batter and deep fry in oil.

 

 

Garrrr-maaaa- garam pakaodas ready.....:)

Recipe Courtesy: Mrs.Usha Tripadi,UP.

Aloo paratha

Aloo paratha.......... My husbands favorite . Sometimes I  feel he married me to make aloo parathas for him....... After having yummy aloo parathas with pickle he says  " luv you"....... I hate this as I very much know, its not me and its the alooooo parathas that he is lubbing.........:)

Ingredients:

Potatoes (Aloo)- 4

Green chillies- 2 

Coriander leaves- little

Salt-to taste

Wheat flour-2 cups

water- to knead the dough

Refined Oil, Butter,Ghee 

Method:

Pressure cook potatoes by giving 3 whistles.Remove the skin and mash them Add finely chopped coriander leaves,Green chillies and salt to it. mix them well and make them into balls. Knead wheat flour with water and salt. keep aside.

Divide chapatti dough into balls. Spread them with hand.Keep the prepared potato ball inside and bring together all the sides in the center and seal tightly. Roll this with a rolling pin. we can use wheat flour for powdering.

 Roll the ball like a chapati. Transfer them onto a tava (griddle). Cook the paratha on a tava (griddle) using a little ghee or butter or refined oil, until both sides are golden brown. Repeat with the remaining dough and filling to make more parathas. Serve hot with pickle or curd.

 Etta, Pararta ready........,Mole I am here waiting at the table......:)

Recipe Courtesy: Mrs.Ruchi Raman,Dehradun.

Oyster Mushroom curry

Ingredients:
Oyster mushroom- 1 pkt
Big onion- 3
Ginger garlic Paste - 1 tsp
Tomatoes-1
Coriander leaves-1/4 cup
Turmeric powder- 1tsp
Red chilly powder-1 tsp
coriander Powder-1tsp
Garam Masala- 1//2 tsp
Salt- to taste
Milk-1/4 cup

Method:

Oyster mushrooms should be Soaked in water for some time, for cleaning and strain from water. Press them between your hands to remove excess water. and tear them into long strips.

Marinate with turmeric , deep fry in oil and keep aside

In a kadai, In the same oil used for deep frying, saute finely chopped onions.When the onions are light brown add ginger garlic paste.and saute well. add 1 tsp turmeric powder also. Add tomatoes and saute well.close the lid and cook for some time.

Once done add coriander powder red chilly powder and saute again.when the masala is cooked well add fried mushrooms and little water and cover               and cook for 5 minutes.

Switch off gas and  coriander leaves, Milk and Garam masala and stirr well.

                                           

Garnish with corriander leaves. This tastes yummy with chapati........:)

Recipe Courtesy: Mr.Santhan Bharathwal,Lucknow.

Sweet Paniyaram

 Sweet paniyarms can also be made with Dosa batter. Esp. left over ones. but they are more tasty and soft with this recipie. This is the same recipie of tamilnadu Appam batter.

Ingredients:

Boiled rice-1 cup

Raw rice- 1 cup

Urad dal-1/4 cup

Fenugreek-1 tsp

Curd -1 tbsp

Sugar- 1 tsp

Salt - to taste

Gingely oil-little

Jagerry-upto ur taste

cardamom powder- little

Method:

Soak boiled rice, raw rice, urad dal and fenugreek and keep for 2 hrs.  Grind the soaked ingredients. Add curd and sugar and keep overnight for fermenting. 

Melt jaggery in little water and well cool strain into the fermented batter.Batter becomes slightly thin when we add melted jaggery and it s ok even if the batter is slightly thin.Add cardamom powder to this batter.

 

Keep panniyaram chatti on fire and  fill 3/4th of the  holes with the  batter.

Cover and cook on medium flame.

 Once the bottom starts browning, using a skewer or spoon, flip it over gently to the other side. 

Now paniyarams are ready to gulp.....:).The second photo shows the inside of the paniyaram.

 
Recipe Courtesy: Mrs. Deepa Sivakumar ,Trichy