All posts by prade

Vazhakai Bajji – வாழைக்காய் பஜ்ஜி

Ingredients

  • Big Plantain – 1
  • Gram flour – 250g
  • Rice flour – 50g
  • Corn flour – 50g
  • Ginger – 1
  • Garlic cloves – 5 to 6
  • Fennel seeds – 1 tsp
  • Asafoetida – A pinch
  • Lemon – 1
  • salt – Required
  • oil – Required
vazhakai-bajji-recipe

How to Prepare

Total Preparation Time: 20-30 minutes

  1. Wash and Peel the skin of plantain and cut them into two halves vertically and slice like a thin layer, and keep aside
  2. Grind the ginger, garlic and add water grind them well with fennel seeds like a thick smooth paste and keep aside
  3. Take a bowl, add gram flour, rice flour, corn flour asafoetida, ginger garlic paste, salt and 200ml water
  4. Mix it well like a smooth batter with thick liquid consistency not too think or too thin
  5. Add sliced plantain into the batter and allow them to marinate for 10 minutes
  6. Take a hard bottomed vessel, add 300 ml oil and heats up
  7. After that take out a plantain and again dip into the batter and coat again
  8. Now gently put prepared bajji into the oil
  9. Fry them it become crispy, golden brown on both sides then move these vadas into a napkin to avoid excess oil
  10. Now the healthy Vazhakai bhajji is ready for serve

Brinjal Bajji – கத்திரிக்காய் பஜ்ஜி

Ingredients

  • Brinjal – 3
  • Gram flour – 250g
  • Rice flour – 50g
  • Corn flour – 50g
  • Ginger – 1
  • Garlic cloves – 5 to 6
  • Fennel seeds – 1 tsp
  • Asafoetida – A pinch
  • salt – Required
  • oil – Required
brinjal-bajji-recipe

How to Prepare

Total Preparation Time: 20-30 minutes

  1. Cut brinjal into two halves vertically and slice like a thin layer, and keep aside
  2. Grind the ginger, garlic and add water grind them well with fennel seeds like a thick smooth paste, extract juice from lemon and keep aside
  3. Take a bowl, add gram flour, rice flour, corn flour asafoetida, ginger garlic paste, salt and 200ml water
  4. Mix it well like a smooth batter with thick liquid consistency not too think or too thin
  5. Add sliced brinjal into the batter and allow them to marinate for 10 minutes
  6. Take a hard bottomed vessel, add 300 ml oil and heats up
  7. After that take out a brinjal and again dip into the batter and coat again
  8. Now gently put prepared bajji into the oil
  9. Fry them it become crispy, golden brown on both sides then move these vadas into a napkin to avoid excess oil
  10. Now the tasty Brinjal bajji is ready for serve

Carrot Halwa – கேரட் அல்வா

Ingredients

  • Carrots – 6
  • Maida – 100g
  • Milk – 1 liter
  • Cardamom – 6
  • Cashew nuts – 30
  • Raisins – 8
  • Sugar – Required
  • Ghee – Required
  • Salt – Required
carrot-halwa-recipe

How to Prepare

Total Preparation Time: 20-30 minutes

  1. Wash carrots and grate them finely and keep aside.
  2. Heat a pan with ghee, fry cashew nuts, raisins, cardamom for 2 minutes and keep aside
  3. And heat a heavy bottomed pan with 1 tbsp ghee and then add carrots fry for 3 minutes
  4. Then add milk and a pinch salt for taste dont add too much and stir it for 2 minutes
  5. Close the lid and allow them to cook for 10 minutes in medium flame
  6. Open the lid and add maida and stir it well till water completely dried out
  7. After that add sugar and allow them to melt and stir it continuously
  8. It takes 5-10 minutes after that add 200ml ghee, fried cashew nuts, raisins and cardamom
  9. Stir it well for another 10 minutes till the ghee comes out from the halwa
  10. Stir it very well to avoid burnt bottom and once it become thicker, gooey, non sticky and this is the perfect halwa consistency
  11. Turn off the flame and transfer it into a bowl
  12. Now the tasty Carrot halwa is ready for serve

Badam Halwa – பாதாம் அல்வா

Ingredients

  • Almonds – 30
  • Milk – 200ml
  • Cardamom – 6
  • Cashewnuts – 30
  • Raisins – 8
  • Sugar – Required
  • Ghee – Required
  • Salt – Required
badam-halwa-recipe

How to Prepare

Total Preparation Time: 20-30 minutes

  1. Wash almonds, soak them in water for 8 hours then remove the skin and grind them coarsely with 200ml milk then keep aside.
  2. Heat pan with ghee, then add cashewnuts, raisens, cardamom and fry them for 2 minutes then keep aside
  3. Heat a heavy bottomed pan with 2 tbsp ghee and then add coarsely grinned almonds and fry it for 3 minutes
  4. Then add pinch of salt for taste but don’t add too much then stir them for 2 minutes
  5. Then add sugar, mix it well and stir continuously in medium flame for 3 minutes
  6. After that add ghee fried raisins, cashew nuts, cardamom and mix it well for 3 minutes
  7. Then add 2 tbsp ghee, mix it well and stir them till the ghee comes out from the halwa
  8. Stir them very well to avoid burnt bottom, stir continuously till halwa become thicker, gooey, non sticky (this is the perfect halwa consistency)
  9. Finally turn off the flame and transfer it into a bowl
  10. Now the healthy Badam halwa is ready for serve

Pattani vadai – பட்டாணி வடை

Ingredients

  • Fresh Green peas – 250g
  • Chana dal – 70g
  • Urad dal – 1 tsp
  • Fenugreek seeds – 1 tsp
  • Red onion – 1
  • Green chillies – 3
  • Cumin seeds – 1 tsp
  • Fennel seeds – 1/4 tsp
  • Mustard seeds – 1 tsp
  • Ginger – 1
  • Asafoetida – A pinch
  • Curry leaves – Few
  • Coriander leaves – Few
  • salt – Required
  • oil – Required
pattani-vadai-recipe

How to Prepare

Total Preparation Time: 20-30 minutes

  1. Wash and soak the chana dal, urad dal, fenugreek seeds for 8 hours and grind them well and keep aside
  2. Add green peas into mixer, wash it thoroughly before it, and grind them and keep aside
  3. Chop the onion and green chillies, grate ginger and garlic and grind ginger and garlic well like paste, chop coriander leaves and keep them aside
  4. Take a bowl, add grinded dal, grinded peas and mix well
  5. Then add onions, curry leaves, coriander leaves, fennel seeds, cumin seeds, ginger, asafoetida and salt and mix well
  6. Allow them to marinate for 10 minutes
  7. Take lemon sized quantity of vada mixture and flatten it in your palm like a closed pearl shell
  8. Take a hard bottomed vessel, add 300 ml oil and heats up
  9. Now gently put prepared vada into the oil one by one
  10. Fry them it become crispy, golden brown on both sides then move these vadas into a napkin to avoid excess oil
  11. Now the healthy Pattani vadai is ready for serve

Keerai vadai – கீரை வடை

Ingredients

  • Spinach (Amaranth varieties) – 200g
  • Toor dal – 250g
  • Green chillies – 3
  • Cumin seeds – 1 tsp
  • Fennel seeds – 1/4 tsp
  • Mustard seeds – 1 tsp
  • Ginger – 1
  • Garlic cloves – 5 to 6
  • Turmeric powder – 1/2 tsp
  • Red chilli powder – 1/2
  • Curry leaves – Few
  • Coriander leaves – Few
  • salt – Required
  • oil – Required
keerai-vadai-recipe

How to Prepare

Total Preparation Time: 20-30 minutes

  1. Chop the onion and green chillies, grate ginger and garlic and grind ginger and garlic well like paste, chop coriander leaves and keep them aside
  2. Clean the spinach thrice and chop them finely and keep aside
  3. Wash chana dal and soak it for 2 hours in water then drain water
  4. Take a mixer, add fennel seeds, cumin seeds, ginger garlic paste and chana dal grind them without water
  5. Then transfer them into a bowl and then add onion, red chilli powder, choped spinach, green chillies, turmeric powder, curry leaves, coriander leaves
  6. Mix it well using your hand and allow them to marinante for 10 minutes
  7. Take lemon sized quantity of vada mixture and flatten it in your palm like a closed pearl shell
  8. Take a hard bottomed vessel, add 300 ml oil and heats up
  9. Now gently put prepared vada into the oil one by one
  10. Fry them it become crispy, golden brown on both sides then move these vadas into a napkin to avoid excess oil
  11. Now the healthy Keerai vadai is ready for serve

Rice Payasam – அரிசி பாயாசம்

Ingredients

  • Rice – 250g
  • Milk – 1 liter
  • Jaggery – 250g
  • Cardamom – 6
  • Cashew nuts – 20
  • Raisins – 10
  • Saffron – A pinch
  • Ghee – Required
  • Salt – Required
rice-payasam-recipe

How to Prepare

Total Preparation Time: 20-30 minutes

  1. Wash rice and soak it for 5 hours and keep aside.
  2. Heat a bowl add 200ml water and add jaggery, dissolve like syrup and filter it and keep aside
  3. Heat a pan with ghee, fry 20 cashew nuts, 10 raisins, cardamom for 2 minutes and keep aside
  4. And heat a heavy bottomed pan, boil milk in medium flame and stir it for 2 minutes till it bubbles
  5. Then add drained rice, cardamom powder, salt and stir it continuously for 1 minutes in low flame
  6. Add jaggery syrup and stir it well for 1 minute, if recipe is dried add 50ml water and boil it for 2 minutes
  7. Then add ghee fried cashew nuts, raisins, cashew nuts, 4 tsp ghee and stir it for 2 minutes, payasam should be in thick liquid condition
  8. Finally transfer it into a bowl and garnish with saffron
  9. Now the tasty Rice payasam is ready for serve

Coconut Payasam – தேங்காய் பாயசம்

Ingredients

  • Coconut – 3
  • Milk – 50ml
  • Jaggery – 250g
  • Cardamom – 6
  • Cashewnuts – 20
  • Raisens – 10
  • Saffron – A pinch
  • Ghee – Required
  • Salt – Required
coconut-payasam-recipe

How to Prepare

Total Preparation Time: 20-30 minutes

  1. Grind 2 1/2 coconut with 200ml water and make like a juice and keep aside.
  2. Heat a bowl add 200ml water and add jaggery, dissolve like syrup and filter it and keep aside
  3. Heat a pan with ghee, fry 20 cashew nuts, 10 raisens, cardamom for 2 minutes and keep aside
  4. And heat a heavy bottomed pan, boil coconut milk in medium flame and stir it for 2 minutes
  5. Then add cardamom powder, salt and stir it continuously for 1 minutes in low flame
  6. Add jaggery syrup and stir it well for 1 minute, if recipe is dried add 50ml water and boil it for 2 minutes
  7. Then add ghee fried cashew nuts, raisins, cashew nuts, 4 tsp ghee and stir it for 2 minutes, payasam should be in thick liquid condition
  8. Finally transfer it into a bowl and garnish with saffron
  9. Now the tasty Coconut payasam is ready for serve

Sambar vadai – சாம்பார் வடை

Ingredients

  • For Vada
  • Urad dal – 250g
  • Small onions – 10
  • Green chillies – 3
  • Asafoetida – A pinch
  • Peppercorns – 1 tsp
  • Ginger – 1
  • Curry leaves – Few
  • Coriander leaves – Few
  • salt – Required
  • oil – Required
  • For Sambar
  • Toor dal – 150g
  • Chana dal – 1 tsp
  • Urad dal – 1 tsp
  • Coriander seeds – 1 tbsp
  • Cumin seeds – 2 tsp
  • Red Chillies – 6
  • Fenugreek seeds – 1/4 tsp
  • Black peppercorns – 1/4 tsp
  • Cumin seeds – 1/2 tsp
  • Small Onions – 22
  • Tomatoes – 2
  • Carrot – 1
  • French Beans – 5
  • Garlic – 6
  • Mustard seeds – 1/2 tsp
  • Turmeric powder – 1 tsp
  • Asafoetida – 1 tsp
  • Lemon – 1
  • Curry leaves – Few
  • Oil – Required
  • Ghee – Required
  • Red onion – 1
  • Coriander leaves – Few
sambar-vadai-recipe

How to Prepare

Total Preparation Time: 20-30 minutes

  1. Chop the 10 small onions, red onions and green chillies, just peel skin of 20 small onions, carrots, french beans, grind ginger well like paste, chop garlic, chop coriander leaves, extract juice from lemon and keep them aside
  2. Wash Urad dal and soak it for 6 hours in water then drain water
  3. Add urad dal in grinder and grind them for 2 minutes
  4. Then add 20ml water and grind them for another 2 minutes
  5. Add water and grind them till it become smooth fluffy batter
  6. Transfer into a bowl then add salt and mix it well
  7. After that add chopped small onions, ginger paste and peppercorns, asafoetida, green chillies, curry leaves, coriander leaves
  8. Mix them well till completely mixed with batter
  9. Take a hard bottomed vessel, add 300 ml oil and heats up
  10. Then take a small quantity of the batter on your palm or banana leaf and lightly flatten it like a circle
  11. Then use your thumb on the same hand and make a hole at the center
  12. Now gently put prepared vada into the oil and do another two more vadas like this and put in oil
  13. Fry them it become crispy, golden brown, then flip it and fry it for 2 minutes
  14. After move these vadas into a napkin to avoid excess oil and keep aside
  15. Take a pan, dry fry the chana dal, urad dal till it become brown and keep aside
  16. Then add coriander seeds and fry them for 2 minutes and keep aside
  17. Fry Fenugreek seeds till it become browned and keep aside
  18. Now add and roast cumin seeds, peppercorns, 4 red chillies, 20 curry leaves, 1/2 tsp asafoetida, mustard seeds, 1/4 tsp turmeric powder and keep aside
  19. Take a grinder/mixer and add all roasted ingredients and grind them like a powder, this is the sambar powder and save it in a bottle and keep aside
  20. Take a pan, add toor dal, onions, garlic, tomatoes, turmeric powder and add 100 ml water cook them for 20 minutes in medium flame in closed condition
  21. Open the lid and add 1 tsp of lemon juice, then add carrots, beans, add cumin seeds, prepared sambar powder, 1 tsp ghee, salt and 200 ml water in it
  22. Then boil again for 8 minutes in low flame, after that turn off the flame and keep this sambar aside
  23. Heat a pan with oil and add mustard seeds once mustard seeds splutter, add red chillies add this to prepared sambar
  24. Take a serving bowl add hot two vadas and pour 4 ladles of hot sambar
  25. Then sprinkle chopped red onions, garish with coriander leaves
  26. Now the delicious Sambar vadai is ready for serve

Curd vadai – தயிர் வடை

Ingredients

  • For Vada:
  • Urad dal – 250g
  • Small onions – 10
  • Green chillies – 3
  • Asafoetida – A pinch
  • Peppercorns – 1 tsp
  • Ginger – 1
  • Curry leaves – Few
  • Coriander leaves – Few
  • Salt – Required
  • Oil – Required
  • For Thayir Vada (Curd Vada)
  • Fresh Curd – 100 g
  • Vadas – 3
  • Mustard seeds – 1 tsp
  • Urad dal – 1 tsp
  • Carrots – 1
  • Green chillies – 2 tsp
  • Coriander leaves – Few
curd-vadai-recipe

How to Prepare

Total Preparation Time: 20-30 minutes

  1. Chop the 10 small onions and green chillies, chop carrots, grind ginger well like paste, chop coriander leaves and keep them aside
  2. Wash Urad dal and soak it for 6 hours in water then drain water
  3. Add urad dal in grinder and grind them for 2 minutes
  4. Then add 20ml water and grind them for another 2 minutes
  5. Add water and grind them till it become smooth fluffy batter
  6. Transfer into a bowl then add salt and mix it well
  7. After that add chopped small onions, ginger paste and peppercorns, asafoetida, green chillies, curry leaves, coriander leaves
  8. Mix them well till completely mixed with batter
  9. Take a hard bottomed vessel, add 300 ml oil and heats up
  10. Then take a small quantity of the batter on your palm or banana leaf and lightly flatten it like a circle
  11. Then use your thumb on the same hand and make a hole at the center
  12. Now gently put prepared vada into the oil and do another two more vadas like this and put in oil
  13. Fry them it become crispy, golden brown, then flip it and fry it for 2 minutes
  14. After move these vadas into a napkin to avoid excess oil and keep aside
  15. Take a bowl add curd and 20 ml water and beat it well
  16. Then add carrots, green chillies and salt and mix them well and keep aside
  17. Take a pan, heats up oil and add mustard seeds
  18. Once it crackles, add urad dal and saute it till become brown
  19. Add this tempering into the prepared curd and mix it well and keep aside
  20. Take a serving bowl add three vadas and pour 4 ladles of curd
  21. Then sprinkle chopped carrots, garish with coriander leaves
  22. Now the delicious Thayir vadai is ready for serve

Milk Payasam – பால் பாயசம்

Ingredients

  • Bashmati Rice – 50g
  • Milk – 200ml
  • Sugar – 250g
  • Coconut – 2
  • Cardamom – 6
  • Cashew nuts – 20
  • Raisins – 10
  • Saffron – A pinch
  • Ghee – Required
  • Salt – Required
milk-payasam-recipe

How to Prepare

Total Preparation Time: 20-30 minutes

  1. Roast bashmati rice for 5-6 minutes and keep aside, grind coconut and keep aside.
  2. Heat a pan with ghee, fry 20 cashew nuts, 10 raisins, cardamom for 2 minutes and keep aside
  3. And heat a heavy bottomed pan, boil milk in medium flame and stir it for 2 minutes till it reaches 3/4 of its quantity
  4. Then add roasted rice, cardamom powder, salt and stir it continuously for 1 minutes in low flame
  5. Add sugar and stir it well for 1 minute, if recipe is dried add 50ml milk and required sugar in it and boil it for 2 minutes
  6. Then add coconut, cashew nuts, raisens, 4 tsp ghee and stir it for 2 minutes, payasam should be in thick liquid condition
  7. Finally transfer it into a bowl and garnish with saffron
  8. Now the tasty Milk payasam is ready for serve

Jackfruit Payasam – பலாபழம் பாயசம்

Ingredients

  • Jack fruit Pods – 15
  • Jaggery – 250g
  • Coconut – 2
  • Cardamom – 6
  • Cashew nuts – 20
  • Raisins – 10
  • Saffron – A pinch
  • Ghee – Required
  • Salt – Required
jackfruit-payasam-recipe

How to Prepare

Total Preparation Time: 20-30 minutes

  1. Remove seeds from jackfruit and chop them finely, grind coconut and extract juice from it and keep aside.
  2. Heat a bowl add 200ml water and add jaggery, dissolve like syrup and filter it and keep aside
  3. Heat a pan with ghee, fry 20 cashew nuts, 10 raisens, cardamom for 2 minutes and keep aside
  4. Then add jack fruit and saute for 1 minute then add 100ml water and coconut milk and mix it well
  5. Then add cardamom powder, salt and stir it continuously for 1 minutes in low flame
  6. Add sugar and stir it well for 1 minute, if recipe is dried add 50ml water and required sugar and make it boil for 2 minutes
  7. Then add 4 tsp ghee, and stir it for 2 minutes, if payasam is in thick liquid condition, turn off the flame
  8. Finally transfer it into a bowl and garnish with saffron
  9. Now the tasty Jack fruit payasam is ready for serve