Small (pearl) Onion Sambar Vadai - South Indian Special Sambar Vadai

 Small (pearl) Onion Sambar Vadai:

Sambar Vadai is one of the most  popular vegetarian dishes from the South India. 

For Making urad dhal vadai:

Urad dal – 150 grams

Chopped Ginger – 1 tbspn

Chopped green chilli – 2 nos

Chopped onion – 2 medium size

Salt – to taste

Curry leaves - 10 nos

Bicarbonate of soda – 1 pinch

oil – for frying

Cooking dhal ( for sambar)

Toor dhal – 75 grams

Small onion – 100 grams

Turmeric powder – ½ tspn

Cumin seed – ½ tspn

Tomato – 1 no (big)

Garlic – 2 pod

Water – 175 ml

For tempering

Oil – 1 tbspn

Mustard seed – 1 tspn

Small onion – 25 grams

curry leaves – few sprigs

Ghee – 1 tspn

Sambar powder – 1 tbpsn

Tamarind -  little

For garnishing

Chopped onion – 2 tbspn

Chopped Coriander leaves – 2 tbspn

1. To prepare the Urad dhal batter:

Soak urad dal in the icy cold water (to get more batter)  for 1 hour. 

 Drain the water completely .

Add Bicarbonate of soda,and salt  and grind to a smooth paste.

Add chopped onion, ginger,green chilli, and curry leaves.  Mix well with fork and keep it aside.

2. To prepare the  Small Onion Sambar.

Wash and add all the ingredients onto the dhal . Cook  them in a pressure cooker . 

Mash well and keep it aside.

.

Add sambar powder into ½ cup of water mix well without lumps. Soak tamarind into hot water and extract the pulp.

Add them all  into the cooked and mashed dhal .  

 Stir well  and cook over medium heat for  5 to 7 minutes

Use the ingredients for tempering in hot oil. Pour this tempered oil into the cooked dhal mixture - sambar.

Transfer the sambar into a wide bowl.

3. To prepare  for the Urad vadai:

 Heat the oil for deep frying in a wok.  

Take little bit of the batter to make it to a  round shape  and flatten it slightly. Make a  hole in the middle of the flattened batter,  with your finger.   Deep fry them well.  Do not burn them.   Remove from the oil and drain the excess oil well from the vadais.  

4. Sambar vadai

 Place all the hot vadais into hot samabar and soak the vadais in the sambar for 10 minutes.

Garnish them with chopped onion and chopped coriander leaves. Serve Immediately. 

sending this to cooking good foods Only South Indian
Rasi 's I the Star 
Chandarani's Colourful Holi

Sending this to nithu's Healthy Combo Meal Host by Nivedhanan

Crispy Prawns Kebabs:

Crispy Prawns Kebabs:    serves : 3

To grind :

cooked prawns - 10

powdered, roasted channa dal (roasted gram - pottu kadalai)) - a handful

chili powder - 1 tspn

salt - to taste

saunf - ¼ tspn

garam masala - ¼ tspn

garlic powder - ¼ tspn

coriander leaves & curry leaves -  few sprigs.

dry grated  coconut - 3 tspn

For mixing

crumbs powdered - 1 tspn

maida (all purpose flour) 1 tspn

Lemon juice

For garnishing:

Crispy Lettuce leaves

Tomato

Cucumber

Method:

Grind the "to grind" ingredients  in the mixer/blender.  

Transfer it into a bowl.  Then add maida & crumbs and make  kebab shapes.

keep them in  the fridge for 3 hours.

Heat oil in a  fry pan.   Deep fry the kebabs well. 

Sprinkle with  the lemon juice.

Alternatively, you can roast on a grill Or barbeque the kebabs.

Serve it hot with chappathi or kuboos or make kebab bread sandwich.

Sending this recipe to Srivall's kabab mela & umm My moonah's Any one can cook , chandrani's colourful holi

28.8.13
Linking to Minnie's Weekend Gala Dinner

Corn Carrot Cabbage Gujiya

Atta (Wheat)  & whole corn kennel  Gujiya (somas)

Magic mingle Kalyani chose the ingredients atta  and corn for special recipes.  Atta (wheat flour) and corn  are very interesting combination to cook with.   I chose the recipe for Gujiya ,   as it suits the best for the  Holi festival .   Gujiya tastes good and its filling is very colorful

INGREDIENTS:

FOR PREPARING THE DOUGH:

Atta  – 2 cup (350 grams)

Maida (all purpose flour) – 25 grams

Sooji (rava)  – 50 grams

Sugar – 2 tspn

Oil (or) butter – 1 tbspn

Salt to taste

Water

FOR THE STUFFING:

Corn + peas+ carrot (grated) cabbage – each ¼ cup

Cumin powder – ½ tspn

Cumin seed – 1 tspn

Coriander leaves (cilantro) – ¼ cup

Chilli powder – ½ tspn

Chopped Onion  - 1

Chopped Tomato – 1  (small)

Turmeric powder – ¼ + ¼  tspn

Garam masala powder – ½ tspn

Ginger garlic paste – 1 tspn

Green chilly – 1

Salt to taste

Lemon juice  - 1 tspn

Oil + little ghee (or) butter– for frying

 Method

In a wok, add the grated carrot, peas, and corn.

Add ½ cup water, litte salt, ¼ tspn.  turmeric powder, ¼  tspn. chilli powder and  cook for 5 minutues.

In a tawa, heat the oil.  Add the  cumin seeds.

Add chopped onions and  sauté until it gets golden brown.

 Add ginger garlic paste and  sauté for  2 minutes.

 Add tomato, chili powder, chopped green  chilli, cumin powder, salt , and  mix well and cook for 2 minutes on low heat.

Add chopped coriander leaves, cooked vegetables, and  garam masala.  Stir well and cook for 1 minute on low heat. Transfer to a wide bowl and  let it  cool.

In another wide bowl, mix the  Atta ,   sooji, sugar, oil and  salt.  Prepare a  soft dough with those ingredients.  Cover it with a wet cloth for 1 to 3 hours.

Make small lemon size balls and roll  it in maida , as needed.  Make a the balls in to a flat rotis ( like puris) .  Place the flattened dough in a gujiya maker.  Keep 1 heaped teaspoon of the prepared vegetable - corn masala filling  in the centre .   Now use the  the gujiya maker  to fold  and press it down .  Remove the excess dough .  

 Heat  oil in a pan over medium heat.   Fry all the gujiyas, golden brown.

Serve them hot with ketchup.

 Yummy Gujiyas (somasi, somas,கார்ன் சோமாஸ் ) are ready to eat with Broccoli Soup

 You can also use different type of fillings and make  the gujiyas. ( like Kuskus gujiya, Black & White Seasme seed gujiyas, mutton kheema gujiyas, vegetable  gujiyas.)  

Sending to Chandarani's Colorful Holi , umm mymoonah's Healthy Morsel, Julie 's Cumin cilantro , sizzlingtastebuds Magic mingle  kalyani's  Wheat & Corn, Midweek Fiesta hosted by Amy @ Food Corner and kokila's bread burgar veg sandwich and veg salad, Umm Mymoonah's Any One Can Cook: Series 43,sangee vijay's  show me your hits

Coconut sweet potato laddu - sending to Umm Mymoonah's Any one can cook -43

Please see My(White & Black Seaseme  seed) Sweet Gujiyas here

9.10.12 -

Linking to Nithu's Healthy Combo Meal for Kids hosted by Nivedhanan

and  kiran's Cooking with Whole wheat hosted by Nivedhanan


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7.3.13
Linking to Bengali Cuisine, Holi event , CupoNation

Cumin Coconut Milk Porridge /soup

Cumin Coconut Milk Porridge /soup:

In the Islamic Tradition, during Ramadan's 30 days,  we  prepare this porridge  many times.  It is eaten with urad dal vadai, masala vadai, pakoda, bhajji, cutlet  or any of one snacks

Cumin seeds is a good ayurvedic medication for bladder infection.

You can also give this porridge to babies (6 months and above) as a healthy home-made baby food.

Ingredients:

Broken uncooked  rice  - 100 grams

Cumin seeds - 2 tspn
Whole  black pepper -  1 tspn
Garlic pods – 6
Salt  - to taste

For  tempering: 

Oil + ghee – 1 tbspn

Cinnamon stick  - ½ inch size
Chopped onion  - 2 tbspn
Ginger garlicpaste – ½ tspn
Coconut milk – 150ml
Chopped Coriander leaves– 1 tbspn

For Garnishing

Mint leaves & curry leaves

Method

Wash rice and add cumin seeds,  black pepper, salt and garlic.

Add 800 ml water (about 4 cups)  and  cook over medium flame in a pressure cooker.  (at least for  4whistles)
 When the rice mixture is well cooked,  mash them all together  without any  lumps.
If the porridge   looks  very thick , you can add little water  and mix well to make it to the desired consistency and cook for about 5 minutes.

In a wok, heat the oil + ghee over medium heat.

Add the cinnamon stick and chopped onion.
Sauté  for 2 minutes.
Add ginger garlic paste and fry foranother 2 minutes.
Add coriander leaves and fry for couple of  minutes.
Addcoconut milk  and cook  for 2 minutes.

Now add this tempered coconut milk to the porridge ( or soup, if you add more water) and  stir well.

Cook for about  5 minutes.

 Serve it hot with Roasted gram chutney with Palak (Spinach) pakodas .(or) any Snacks.

It is a very healthy porridge.

 Tips:

Adding black pepper,  helps to heal throat ulcers. Pregnant women can have this porridge to heal their digestive track problems.

Adding coconut milk and garlic can bring a cure for any sore in the throat ,  mouth and stomach.

I am sending this recipe to Erivvum purivum Julie's cumin and cilantro event & Gayathiri's Walk through memory lane hosted by roshan/Ayeesha Riyas's Healthy Morsels Pregnancy and sangeetha's summer splash

.For Julie event - Coriander Leaves Roasted Gram Chutney 

Coconut Sweet Potato Laddu

Sweet Potato  is low in Sodium, and very low in Saturated Fat and Cholesterol. It is also a good source of Dietary Fiber, Vitamin B6 and Potassium, and a very good source of Vitamin A, Vitamin C and Manganese.





Ingredients


Prepared Sweet Potato Balls
Grated Dry Coconut - needed qty

Method

Make the Sweet potato Balls and coat and roll it over the balls

very easy and yummy laddus, kids will enjoy

sending this to  Mharo rajesthan's  priya's veggie fruit event hosted by now serving, & Anjali's Spice N Sugar cake cookies dessert event ,  rasi's veggan food & me event  I the Star
Banana Nestle Dessert sending to Spice N sugar

Sweet Potato Balls

Sweet Potato  is low in Sodium, and very low in Saturated Fat and Cholesterol. It is also a good source of Dietary Fiber, Vitamin B6 and Potassium, and a very good source of Vitamin A, Vitamin C and Manganese.

Sweet Potato Balls:sarkkarai valli kizangku uruNdai:சீனிவள்ளி கிழங்கு உருண்டை, It's  one of my favorite Breakfast, and I learnt this recipe from my gran ma and mother.

Ingredients
Sweet Potato – 350 grams
Grated coconut – 75 grams
Ghee – 1 tbspn
Sugar – 3 tbspn
Salt – 1 pinch

Method:

Wash the sweet potato and cut into two or three pieces.

Boil or steam cook the sweet  potato. 
Peel off the skin and mash the cooked sweet potato with a fork.
Add  the grated coconut, ghee,  sugar, and salt. 
Mix well and make  small balls out of them.
It is a good and healthy  evening time snack.

sending this to  Mharo rajesthan's  priya's veggie fruit event hosted by now serving, & Anjali's Spice N Sugar cake cookies dessert event , gayathri's  walkthrough memory lane hosted by roshan, uk rasoi 's 'for you MUM'

Chicken Pepper Tikka Kabab

Chicken Pepper Tikka Kabab

Ingredients

for 1st marination :

Boneless chicken - 1/2 kg

ginger garlic paste - 1 tbspn

salt - 1/2 tspn

for 2nd marination: 

coarsely ground  whole black pepper - 2 tbspn

salt - 1/4 tspn

green chilli paste - 1 tspn

thick curd  (yogurt)- 200 gram

oil - 1 tbspn

to  sprinkle and garnish: 

lemon juice

chat masala

butter

Method

Wash the chicken and drain the water well. 

Cut into cubes.  Add salt, ginger garlic paste and marinate for 30 minutes.

To the curd, add coarsely ground pepper , green chilli paste, salt ,oil and mix well with a fork.

Once again, marinate for 30 minutes.

Deep fry the chicken pieces in hot oil . 

Alternatively, you can roast on a grill Or barbeque.

Arrange them on a serving plate.  Sprinkle the chat masala, lemon juice and melted butter over the tikkas.  I served here with Mashed Potato Indian Type, Palak Hamuus.

Chicken Pepper Tikkas will be delicious with, rotti, paratta, nan, chapathies or with kuboos.

Sending this recipe to Srivall's kabab mela

4.6.13

Linking to Juile's Flavor's of Cuising - Middle Eastern hosted by Asiya's My Healthy Happy Kitchen