RIBBON PAKODA / OLA PAKODA / NADA THENKUZHAL - DIWALI SNACK

Preparation time - less than 10 minutes

Cooking time - 30 minutes

Serving size - 8 to 10 persons

Ribbon Pakoda is a very famous Indian spicy snack. It is also known as ola pakoda and Nada thenkuzhal. This is one of the most important snacks on Diwali and krishna jayanthi. My mom won't do this on the day of krishna jayanthi but my MIL always makes this on Krishna Jayanthi. I often make this snack(my husband's favorite) in the regular days too.  I never fail to do this snack during diwali  :)

Ingredients

Besan - 1 cup
Rice flour - 2 cups
Hing powder - less than 1/4 tsp
Ghee - 1 tbsp, if you wish you can add more
Red chilli powder - 1 1/2 to 2 tsps (According to your spice level)
Salt - 3/4 tbsp or as needed
Water - as needed (I used 1 3/4 cups)
Oil - for deep frying

Method

• Heat oil in a pan for deep fry.
• Sieve both the flours in a large vessel. Mix all the above ingredients except oil into fine dough.

NOTE :  Dough must be non-sticky and solid. If the dough is not in correct consistency, either it is hard to press or it won't get ribbons continuously.

• Take enough dough into the murukku maker and keep it aside. Use two lined plate in the murukku maker.

• Once the oil gets ready, press dough continuously with a single layered ribbon into the oil using murukku maker. Don't press dough layer by layer, it will get more time to cook and sometimes it fails to get full cook. But the color might be go darker.

• Cook until the bubbles in the oil gets subside. You can adjust the flame according to the need.

• Remove it from the oil to the paper towel.

• After it cools completely, break them into pieces and finally place it into the air tight container.

THENKUZHAL / PLAIN MURUKKU - DIWALI SNACK

Preparation time -  10 minutes

Cooking time - 1 hour

Serving size - 50 to 60 pieces

Thenkuzhal is a very easy and tasty recipe. Even babies could eat this murukku once they get their new teeth.  It is the most important snacks on festive days especially during Diwali. We all know, during festive time we use to share sweets and snacks to friends and relatives. By that time, we could see thenkuzhal is the common snack from every ones home :)  I often make this thenkuzhal in my home and keep it in the air tight large container. The reason is, it is my kid's favorite snack.

There is one more interesting thing in the thenkuzhal - "Araivekkadu" which means half cooked murukku. It is very soft and tastes yummy. I am remembering my childhood days... My brother loves this type of thenkuzhal very much. My hubby too :) You could eat this type of murukku within 1 or 2 hours, after that it won't tastes good.

Diwali is nearing ... only 2 more days... I started making snacks, but I couldn't find time to upload recipes in my blog. I know that I am not active in blogging :( Will try to upload recipes from now. 

Ingredients

urad flour - 1 cup
Rice flour - 4 cups
Hing powder -  1/3 tsp
Ghee - 1/4 cup, if you wish you can add more
Cumin seeds - 1 tbsp
Salt -  as needed
Water - as needed
Oil - for deep frying

Method

• Heat oil in a pan for deep fry.

• Sieve both the flours in a large vessel. Mix all the above ingredients except oil into fine dough.

NOTE :  Dough should not be either too hard or too watery. It should be as like as in the below picture. Then only, it is easy to press.IF IT IS HARD, it is too hard to press. IF IT IS WATERY, it will be either separate or break into pieces. Dough must be soft and non-sticky.

• Put 2 big spoons full into the murukku maker and keep it aside. Use 3 plain wholes plate in the murukku maker for thenkuzhal.

• Once the oil gets ready, press dough into the oil using murukku maker. Make 3 or 4 murukkus at a time. Then only it will get cook with enough spaces.

• Cook both the sides well in a medium flame. If you need adjust flame from medium to low and vice verse, unless murukku will get burn or with color differences.

• Remove it from the oil to the paper towel.

• Once it gets cool, shift them into the air tight container.

CARROT CABBAGE THUVAYAL/CHUTNEY WITH NO COCONUT

Serving size - 2 or 3

Preparation time - 10 minutes

Cooking time - 10 minutes

I am an ardent lover of chutney as always. I thought of avoiding coconut today. So I have tried this thuvayal for rice. You can also keep this as the best side for idly and dosa too. It was really tasted good and we enjoyed it, especially my little picky eater :)  Here I used healthy veggies carrot and cabbage. Instead of coconut, I used onion and tomato in this thuvayal.

Ingredients

Onion - 1/2 cup (chopped square)
Tomato - 1/4 (chopped square)
Cabbage - 1/3 or more cup
Large Carrot - 1/2 (sliced)
Urad dal - 2 tsp
Red chillies - 4 or 5
Oil - 2 to 3 tsp for frying
Salt - as needed

Seasoning ( optional)

Mustard seeds - 1/4 tsp
Curry leaves - 3 or 4
Oil - 1 tsp

Method

• Heat 2 to 3 tsp of oil in a pan, add urad dal , salute it for half a minute.
• Add red chillies before the urad dal starts getting golden color and fry for few seconds, add onions, cabbage and carrot. Salute it for 1 or 2 minutes. (Note : don't burn urad dal or red chillies, it will spoil the taste)
• Finally add tomatoes and salute it for 1 or 2 minutes.
• Allow it to get cool and grind all together with salt.
• Replace ground thuvayal into a bowl and serve it with rice or idly or dosa.
• Seasoning is optional. If you would like to add seasoning, heat oil, once it gets heated, add curry leaves and mustard seeds. Add the seasoning to the thuvayal once mustard seeds are splutter.

SIMPLE VEGETARIAN FISH FRY - EGG PLANT/BRINJAL FRY

Serving size - 2

Preparation time - 10 minutes

Soaking time - 10 to 30 minutes

Cooking time - 10 minutes

This is a vegetarian dish with non-veg touch. I love non-veg, but most of my friends are vegetarians. This recipe is specially for them to taste this wonderful side dish. I love this brinjal fry with curd rice & also with poruchakuzhambu. Even the brinjal haters too love to eat this dish. I got this recipe from my friend's mom, when I was doing my Under graduation. But I tried this recipe only last october month. It was in the draft list for months. I don't want this simple recipe sit in my draft list yet. So I edited this post today .

Ingredients

Brinjal - 2 big size

Shallots - 5

Fennel seeds - 1 tsp

Red chilli powder - 1 tsp

Coriander powder - 1 1/2 tsp

Turmeric powder - 1/2 tsp

Tamarind water - 2 tbsp

Coconut - 1 tsp

Salt - as required

Oil - 3 tbsp

Method

• Wash the brinjals and sliced them into circular pieces.
• Add all the ingredients except brinjal and oil into the blender and blend until it comes to a smooth paste.
• Pat all the sliced brinjals with this paste and allow it to soak for 10 to 30 minutes.
• Heat the pan with 1 or 2 spoons of oil, align few pieces of masala patted brinjals on the pan, add 1 or 2 spoons of oil again and allow it to get cook on the bottom side.
• Once the bottom side is cooked, turn them to the other side to cook as like the same. Make sure there should not be raw smell in the brinjals. It will spoil the taste of the dish.
• Do the rest as same. 
• Serve it with any rice. 

SOUTH INDIAN MINI DINNER - A virtual bday treat for my ever encouraging friend Manjula bharath from DESI FIESTA

Wishing you a very happy birthday my dear friend Manjula Bharath from DESI FIESTA. Here I have to share this definitely, Ofcourse, most of my blogger friends are encouraging me, but most of the time she is the one who encourages me by leaving comments and click likes. Thank you so much my dear!!!

I am praying God to have a wonderful years ahead with tons and tons of happiness with everlasting strong health. By the way, I came to know that you have reached 1,00, 000 views in Desi Fiesta, I am really happy to hear this on your special day my dear. I wish you to get more and more views and keep it up with your achievements in the future too :)  Just create a virtual scene, we blogger friends are beside you, and we are singing birthday song for you, Come on start cutting your cake my dear!!!!

Just before few hours only I came to know, today is your birthday. I do not want to miss to give you a virtual treat. SO that I have arranged this very simple but I thought "Something is better than Nothing". SO please accept this small virtual treat on this special day my dear!!!

I know this is your dinner time. I made a south Indian Mini Dinner for you. Enjoy your virtual treat dear!!!


SOUTH INDIAN MINI DINNER SPECIALLY FOR MY DEAR FRIEND MANJU - DESI FIESTA 

Menu for South Indian Mini Dinner

1. Ravai Cup Kesari 

2. Coconut Idiyappam

3. Lemon Idiyappam 

4. Adai

5. Almond Pistachio Kulfi

Hope you would like this !!!! I think  that I am the last one to give treat at the end of this special day :)

ONCE AGAIN MANY MORE HAPPY RETURNS OF THIS SPECIAL DAY !!!!!

A BIRTHDAY SPECIAL TREAT FOR MY DEAR FRIEND SHOBANA VIJAY - FRUITS CUSTARD MILK WITH VANILLA ICE CREAM

Serving size - 4 

Preparation Time - 10 minutes

Cooking time - 10 minutes

HAPPY BIRTHDAY SHOBHI !! GOD BLESS YOU MY DEAR!!!

Hi friends, today is our new friend Shobana vijay's bday. I specially made this fruit custard milk for her with lots of affection and friendship. Just before few weeks we started our friendship, but I love to talk to her from the day 1. She is really a kind person and helping minded. I am going to give treat with fruit custard milk.

Fruit custard milk is a refreshing one which is very good to have a sip during this summer. It is a famous delicious Indian dessert and my all time favorite. I would like to share this wonderful recipe with all of you my friends. 

This is a simple and easy Indian dessert for parties or any occasions. I am really happy to post this recipe for Shobhi's Virtual Bday treat. Hope you will enjoy this dear!!!!

You can use any fresh fruits as you prefer. No need of using these same fruits.

Ingredients

Vanilla Custard Powder - 1 1/2 tbsp

Sugar - 2 1/2 tbsp or as you prefer

Boiled Milk - 2 cups

Apple - 1/2 Sliced into small pieces

Banana - 1/2 sliced into pieces

Grapes - 15 to 20 no.

Pomegranate - 1 handful ( optional)

Vanilla Ice cream - 2 or 3 cups (optional)

Method

• Allow the boiled milk to come to room temperature.
• Add 1 cup of milk  + custard powder in a small bowl without any lumps.
• Mix 1 cup of milk + sugar in a separate bowl.
• Mix both of the milk into a single bowl.
• Pour this custard milk into the fruit bowl, mix gently and keep it in the fridge.
• Serve cool with a scooped ice cream.

TIPS

• If you want to keep fruits in the custard milk fresh for even a week, don't add fruits and milk together.
• Keep the custard milk without any fruits in the fridge. Slice the fruits freshly while serving and pour the cold custard milk into it, mix gently and serve it with scooped ice cream and an apple slice.

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SPINACH FRITTERS / KEERAI PAKODA - SPECIALLY FOR VIJI'S BLOG EVENT

Serving Size - 4

Preparation Time - 10 minutes

Cooking Time - 30 minutes

WE are very much familiar with fritters. But today we are going to learn how to make healthy fritters. Green leafy veggies are very good for health but most of us hate leafy veggies. Pakoda is the most favorite snack of my husband and my kid. This spinach fritters are a delectable one for the persons who hates greens as like as my kid :) I have used baby spinach but you can use any green leafy varieties with this recipe. Leaves in the carrot and beetroot too good with this recipes.  Lets go to the recipe. I specially made this for my friend viji's event series called "show your styles to the world series" on her space virundhu unna vaanga which is conducting by shama at her space.

Ingredients

Baby spinach - 1 small bowl chopped

Besan Flour - 1 cup

Rice flour - 1/4 cup

Red chilli powder - 1 tsp

Green chillies - 2 chopped

Onion - 1/2 cup chopped

Curry leaves - 1 bunch

Ghee - 1 tbsp

Water - required  for sprinkle (less then 1/4 cup)

Salt - as required

Oil - for deep fry

Method

• Add all the ingredients except oil for deep fry and water together. Sprinkle water in the mixture to get the mixture together. Do not add water much. Just for kneading.
• Heat oil in a pan for deep fry, check whether the heat comes to the perfect temperature. Tips for frying instructions.
• First try sample with a small piece from the pakoda mixture. If it comes perfect with golden color, pinch some pakoda mixture and pour them randomly in the oil. Fry them in the medium flame until it comes crisp with golden color.
• Serve it with chutney or ketch up and store it in a air tight container for a future use. 

Tips

Keep pakoras in the air tight boxes once it comes cool.


I am going to send this recipe to shama's space easy to cook recipes who is hosting Viji's event Sys-W Series



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BEETROOT SPINACH OMELETTE / SCRAMBLED EGG

Serving Size - 1 

Preparation time - 10 minutes

Cooking time - 5 minutes

 My friend VijiDharmaraj conducting a event series called "Show your styles to the world series" on her space virunthu unna vanga. But for the past 6 months, I couldn't participate in that event. For this month, the series is guest host by Shama Nagarajan from Shama's easy to cook recipes. The criteria for this month is use either beetroot or spinach or both. 

My son will eat only few forms of greens. SO I tried greeny spinach in the omelette, he loves it very much. Because of viji's event, all of the sudden I thought of making omelette with beetroot too. I tried this recipe in 2 two ways. One like omelette and another with scrambled egg.  It was really awesome to taste. My little one does not like scrambled egg, so I made beetroot spinach omelette for him. HE loves it very much. 

If they take this omelette with milk, it will be a filling breakfast to adults too. Not only filling, but also a healthy breakfast. I have picture for omelette, but I will upload picture for scrambled egg soon.

Ingredients 

Egg - 1

Beetroot - 1/4 cup Thinly sliced

Spinach - 1/4 cup chopped into small

Onion - 2 tbsp

Turmeric powder - 1/4 tsp

Salt - as required

Water - 2 tbsp

Method

For Omelette

1. Mix well all the ingredients, except egg. 
2. Once it gets mixed, add egg and beat it for few seconds or until it blend with the veggies.
3. Heat a pan with oil coated, once it gets heat, pour this mixture on the pan.
4. After 1 or 2 minutes flip it to the other side, then remove it from the pan once both the sides are well cooked .
5. Serve it with food for lunch or breakfast/Dinner.

For Scrambled Egg

      Do all the 3 steps under the above heading "For omelette".  Instead of 4th step, just scramble the eggs with the help of spatula. It will break into small fluffy pieces. It will be like podimas. 

Secret : Adding water will give you a fluffy egg.

I am linking this recipe to viji's event SYS - W series which is guest hosting by shama's space Easy to cook recipe




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EGG DROP/ EGG FLOWER SOUP - CHINESE RESTAURANT STYLE

Serving size - 4

Preparation time - 5 minutes

Cooking time - 15 minutes

I never say wow to any among the chinese food, but I love this egg drop soup to the core. I tried this with chicken broth, but you can also use vegetable broth for veggies. It gives a real delectable taste. This is the one I often like to have in winters.  I will post the step by step pictures later. I will give detailed text explanations now. Lets go to this delectable yummy soup.

Ingredients

Chicken broth - 1 tin

Frozen Corn - 2 tbsps

Egg - 1

corn flour - 1 tbsp + 1.5 tbsp water

Pepper powder - as required

Salt - as required

Method

• Take chicken broth in a pan and brings it to boil.
• Take the frozen corn and defrost it.
• Add the corn to the boiling chicken broth.
• Take egg and beaten it in a separate bowl and keep it aside.
• Mix corn flour and water to the a thick paste and mix it to the boiling broth. Adjust your consistency of the soup by increasing and decreasing the corn flour paste. Stir continuously, Otherwise that paste makes few lumps in the soup.
• Take the fork and pour the beaten egg mixture on the fork and slowly it will go to the boiling broth, mix gently.
• Switch off the stove and serve it hot with pepper powder.

Note

• To avoid lumps in the soup, stir continuously after adding corn flour paste.
• While adding beaten egg into the broth, don't forget to add it through the fork. then only it will go into the broth slowly.

POHA FRITTER / AVAL PAKODA

Serving Size - 3 to 4 persons

Preparation time - 10 minutes

Cooking time - 20 minutes

Soaking time - 1 or 2 hours

We are familiar with fritters. There are many varities in fritters. I heard about poha vadai but all of the sudden I think how the poha fritter will. So I tried this poha fritter for the first time. It came out well. My little one loves this very much with tomato ketchup. We all enjoyed this tasty & healthy poha fritters. One important note is no need of ghee for getting crisp, poha will give crisp without adding ghee. really it tastes good. SO I am happy to share my own tried recipe. 

Ingredients

Aval/Poha - 1 cup
Water - 2 cups
Besan flour - 1 cup
Rice flour - 1/2 cup
Red chilli powder - 1/2 tsp
Green chillies - 3 chopped
Ginger - 1 inch chopped
Curry leaves - 5 or 6
Cilantro - 2 tbsp (finely chopped)
Onion - 1/4 cup
Salt - as required
Oil - for deep fry

Method

• Soak poha with 2 cups of water for about an hour or 2. Squeeze water from the poha and keep poha drained from water.
• Add besan flour, rice flour, red chilli powder, green chillies, ginger, curry leaves, cilantro, onion and salt to the poha and mix well.
• Heat oil in a pan for deep frying, once it heated, take a small amount of poha mixture and drop into the hot oil.  Tips for frying instructions
• Once the fritters are cooked well with golden color, do the rest of the mixtures in the same procedure. 
• Serve it with ketch up or chutneys or as such. Hot tasty yummy poha fritters are ready for your snack. Enjoy your snack!!

I am linking this recipe with 

IMPORTANT TIPS OF HOW TO KEEP OIL FOR MAKING FRITTERS

• Oil should be in the right amount of heat, then only you will get good tasting fritters, else it will spoil the taste of the fritters.
• First drop a little amount of mixture or a single piece of the mixture/ batter to the heated oil, 

            If it raises up immediately, the oil is in the correct heat.

            If it goes darker color immediately, then the oil is too hot, it is not right to make any fritters.

            If it doesn't comes up and stay at the bottom, the oil has no enough heat. 

CORIANDER MINT COCONUT CHUTNEY / KOTHAMALI PUTHINA THENGAI CHUTNEY

Serving size - 1 medium bowl

Preparation time - 10 minutes

Cooking time - 5 minutes

I don't want give much intro about this coriander mint coconut chutney. This chutney takes place in our everyday routine breakfast/ dinner menus. I did not like this chutney before my marriage. But now I started tasting this chutney. This chutney comes under nutritious one. 

Ingredients

Grated coconut - 1/2 cup

Dahlia/ Roasted gram - 1 tbsp

Green chillies - 4 or 5

Tamarind - a pinch

water - 1/2 cup

Coriander leaves - 1/4 cup

Mint leaves - 2 tbsp

Salt - as required

For seasoning 

Mustard seeds - 1/2 tsp

Curry leaves - 4 or 5 

Urad dal - 1/4 tsp

Red chilly - 1 (optional)

Oil - 2 tsp

Method

• Grind all the ingredients except seasoning ingredients. Transfer it to a bowl.
• Heat oil in a pan for seasoning, add mustard seeds, once it cracked, add curry leaves, red chilly and urad dal.
• Add this seasoning to the chutney and enjoy this with dosa or Idly or even with chapathis.

Note : Click here

IMPORTANT TIPS FOR FROZEN COCONUT

• Microwave : Defrost coconut with medium power. you are not suppose to defrost it in high power. While defrosting, coconut should not go warm or hot. It must be cool & soft.

• No Using Microwave: Remove coconut from the freezer half an hour to an hour before you use or wait until it becomes soft. While grinding chutney, use luke warm water for best results.

PARUPPU THANNI VS PARUPPU PAYASAM

Serving size - 2 or 3

Preparation time - 5 minutes

Cooking time - 20 to 25 minutes

Paruppu thanni is an important nivedham for Lord Muruga. He is an ardent lover of Paruppu thanni. So, on the day of Karthigai, this nivedham is very essential to get all the blessings from the God Muruga.  In certain homes, they use to do Paruppu thanni for every Karthigai. But some will do this only on the day of big Karthigai ( Karthgai star falls on the month of Karthigai which is consider as big Karthigai). I made Paruppu thani on last year's big kathigai. But it was on the draft list for more than 6 months. Today only I have edited my pictures :) How soon I am updating ??? :)

I will try to upload paruppu payasam's picture soon. I am searching that picture but yet to get.

Let us see the difference between paruppu thani and paruppu payasam !!!! 

Ingredients

Moong dal - 1/4 cup
Water - 3/4 cup  (Pressure cook)
Water - 1/2 or 3/4 cup (After Pressure cook)
Milk - 1/2 cup (Optional)
Ghee - 1/2 tsp
Cashews - 3 or 4

Method 

PARUPPU THANNI

Fry Moong dal in a medium flame for few minutes. Don't burn it, once the aroma has come you can remove it from the flame.

Pressure cook moong dal and 3/4 cup of water for 3 whitsles.

Once you remove it from the pressure cooker, add remaining water according to the consistency you want.

Heat ghee in  a pan and fry cashews.

Garnish Paruppu thanni with fried cashews and serve it to God.

PARUPPU PAYASAM

Follow all the steps in the same order under the heading paruppu thanni.

Instead of adding water after pressure cook, add 1/2 cup of milk and 1/4 cup of water. x

It will be bit richer than Paruppu thanni.

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EASY & QUICK MAAVILAKKU MAAVU IN MINUTES

Maavilakku is one of the most important and traditional prasadham for Tamil Goddess. Actually there is a procedure to make maavilakku from raw rice. But I used rice flour for quick and easy version. I will post the step by step procedure using raw rice soon. Aadi - tamil month is going on. Lot of prayers & worship goddess with this traditional prasadham. I think this is the right time to share this recipe.

Ingredients

Rice flour - 2 cups
Brown sugar - 2 cups
Cardamom powder - a pinch
Water - 2 - 3 tbsp
Thirinool (thread for lighting) - as required
Kunkum - a pinch for decoration
Match stick - for lighting
Ghee - as required

Method

• Add rice flour, cardamom powder, brown sugar and water together and mix well.
• Divide the mixed flour into 2 parts or 5 parts.
• Shape all the parts into ball and create a small pit on the top of the ball.
• Keep kunkum around the pit, add ghee into the pit, add thrinool and finally lighting up with match stick.

Note : Please don't add water more, it will go watery. This recipe won't give that much taste as like as prepare from raw rice, but it tastes good.

TASTY YUMMY CURD RICE - MOST POPULAR SOUTH INDIAN CUISINE

Serving size - 3

Preparation time - 15 minutes

Cooking time - 30 minutes

Curd rice is the most popular south Indian cuisine which always take at the end of the lunch menu. This rice keeps our body cool. It is especially more delicious during summer. I love garnished curd rice very much. Curd rice is also known as yogurt rice which is not only tasty and yummy but also harmless food for babies too. 

Ingredients

Rice - 1/2 cup
Curd - 1 cup
Cream - 2 tbsp (optional)
Milk - 1/2 cup
Salt - as required

For seasoning 

Green chillies - 3 (chopped)
Hing powder - 1/4 tsp
Mustard seeds - 1 tsp
Oil - 1 1/2 tbsp
Urad dal - 1/2 tsp

For garnishing 

Cilantro - 2 tbsp Finely chopped
Carrot - 1 tbsp ( grated)optional
seedless grapes - few (optinal)
Pomegranate - few ( optional)

Method

• Wash rice, pressure cook the rice with 1/2 cup extra water than usual and keep 1 whistle extra for well boiled rice.
• Take the boiled rice and smash it well with large spoons. Add salt, curd and mix well. 
• Then add cream, milk and again mix well.
• Heat oil in a small pan for seasoning, add mustard seeds, once it cracked, add curry leaves and green chillies, then hing powder and urad dal. Remove it from the stove before it gets burn or darker.
• Add the seasoning to the curd rice and finally garnish with cilantro and fruits or carrot. But I din't use carrot or fruits, because my husband does not like those taste in the curd rice.
• Serve it with pickle or any side dish or as such. I enjoy this garnished curd rice as such. 

I am sending this tasty garnished curd rice to