Receive all updates via Facebook. Just Click the Like Button Below

Powered By | Blog Gadgets Via Blogger Widgets

Receive all updates via Facebook. Just Click the Like Button Below

Powered By | Blog Gadgets Via Blogger Widgets

Receive all updates via Facebook. Just Click the Like Button Below

?

You Can also Receive Free Email Updates:

Powered By NBT

Receive all updates via Facebook. Just Click the Like Button Below

?

You Can also Receive Free Email Updates:

Powered By NBT

Receive all updates via Facebook. Just Click the Like Button Below

?

You Can also Receive Free Email Updates:

Powered By NBT

Carrot Pola

Carrot-Pola

          Have you gone through Kaya Pola which was recently posted. This is a sister of its version. Typically has it's origin from North Kerala. I had mentioned that there are many varieties of Pola..Apple Pola, Rava Pola.. These are sweet cakes which are rich in eggs and usually prepared on stovetop.  They are also served as sweet cake during Ramzan for Ifthar Parties . Carrot Pola is obviously prepared using carrot as it's second ingredient following eggs.. Usually Polas are prepared with 5-6 eggs. But I prefer to cut down its number as I don't want it to be heavy. So this calls for a recipe with minimum number of eggs. No , you cannot prepare with two eggs!

Carrot-Pola

Ingredients:

  1. Carrot diced: 1 large or 2 
  2. Milk powder: 4 tbsp
  3. Egg: 3
  4. Sugar: 1/4 cup or 4 tbsp
  5. Cardamom powder : a pinch
  6. Ghee : 2 tbsp 
  7. Salt : a pinch
  8. Cashew nuts: 3-5 
  9. Baking soda: a pinch ( optional)


Method:

    1.  Cook the diced carrots in water. Drain when cooking is done. 
    2.  In a blender, add cooked carrots, milk powder, sugar, cardamom powder. Add sugar if required 
    3.  In a heavy bottom pan, add ghee and roast cashews. Remove the cashews. Pour the prepared batter into the pan. Cover with a lid. Heat the pan in a low flame. You can place another tawa below the pan to prevent from burnt. You can add cashews on top. 
    4.  After 10- 15 min, insert a knife into the batter. If it comes out clean , it says you are done .

    5.  Switch off flame and flip it onto serving plate. And serve!

Carrot-Pola

Coconut Chutney


'Chutneys' are the Indian version of Dips. There are almost different varieties of chutneys varying from states to states. Coconut chutney is the South Indian dip usually served with Idlis, Dosas and Uttappam. It's tastier if made thick and spicy. Thick chutneys can be prepared by adding Pottukadala or Roasted gram dal which gives a unique taste also. Coconut chutney itself is pale green and red colored. Green one is explained below. If you ground the coconut with red chillies instead of the green ones, you get red coconut chutney (It's Obvious though). Anyhow, let me move on to this most common and simple recipe.


Ingredients:

For grinding: Chutney
  • Grated Coconut: 1 cup
  • Roasted Gram dal / Pottukadala: 1-2 tbsp
  • Green Chillies : 2 
  • Water : nearly 1 cup


For tempering:- 
  • Oil : 2 tbsp
  • Mustard seeds: 1/2 tbsp
  • Red chillies : 1 
  • Curry leaves : a few


Method:

  1. Grind with little water all the ingredients under 'grinding'. Add water more to get medium thick consistency. 
Idli-dosa-chutney
     2.  In a kadai, heat oil . Add ingredients under 'tempering ' one by one.
Chutney
    3.  Into this, pour the prepared ground paste. When the chutney Just starts boiling in the edges, switch off flame. Give it a stir and add salt. Creamy-coconut-chutney
     4.  Serve with Idli, dosa , Uttappam etc.

Instant Rava Idli


Rava-idli,idli

        I had always wondered whether there is any alternatives to the traditional Dosa/Idli batter. Because it requires a little work - Soaking, grinding, mixing ... May be its tiresome because am not using any dosa grinder. That's how I started fascinated by these instant breakfast which is widely spread in the whole blog world. Wonder why I had no idea about this earlier. Am always late. Anyways better late than never...!! So bringing you up with this , I do myself and yourself a big favor. Because it has two great benefits. A time saver and a healthy breakfast. So if you have forgotten to soak rice or if not prepared the batter, don't panic. Give out a smile and quickly get into these mildly spicy Idlis.


          Instant Idlis are a variation from the traditional South Indian Idlis. Unlike rice as in traditional, they uses Rava or semolina, oats and many other ingredients and added in a little spicy. These idlis  eliminates the process of soaking and fermentation. These are made more nutritious by adding vegetables like carrots, pea, beets, onion and herbs to give that special smell and flavor. 

Rava-idli,instant-idli

Ingredients:

For batter:

1. Semolina/ rava/ suji: 1 cup

2. Yogurt : 1/2-3/4 cup

3. Salt: to taste

4. Baking soda: 1/2 tsp

5. Coriander leaves : 1/2 cup ,chopped finely 

6. Carrot : 1/2 cup , chopped finely 

7. Water : 1 cup


For tempering:-

1. Oil : 2 tbsp

2. Mustard seeds: 1/2 tsp

3. Chana dal /pottu Kadala : 2 tbsp

4. Green chillies : 2; finely chopped

5. Curry leaves : a few

6. Asafoetida : a pinch

7. Cashews broken : 1/4 cup 


Method:

1. Dry roast semolina in a non stick pan. You can skip this if using roasted semolina.

2. In a bowl mix together rava and yogurt. Keep it aside 

3. Heat oil in a pan, splutter mustard seeds, followed by all ingredients under 'tempering'. If you want you can add carrots here and sauté for few minutes. 

4. Pour this into the rava-yogurt batter.   

5. Add remaining ingredients under 'batter' . 

 

6. Water should be added in the end little by little till it's medium consistent . It shouldn't be thick. Keep this to rest for 15 -20 min . If in hurry make it 8 min at least

7. Now, keep water to boil in the idli steamer. Grease oil on the idli moulds.

8. Before pouring into the idli moulds, check again the consistency of the batter. It must have thickened sometimes. So add required water such that it's not thick. But medium with flowing consistency.  

9. Pour into the moulds and steam for another 10 min. Insert a knife into the idlis and if it comes out clean, that means they are done. Finish off remaining batter

Instant-rava-idli


 

Cucumber Raita


These days I have been religiously following a blog which is totally stunning. It's simple yet detailed and her recipes really inspire me to take on experiments . I will be covering some of my posts from her blog Veg Recipes of India. And likely this is surely from hers. 

Raita is a yogurt dip, sauce or salad that has its source from India, Pakistan and Bangladesh. It has many variations and is called Pachadi in Kerala and South India. Raita is usually used as side dishes to rice, Naan and many other Main courses.  Vegetables, fruits or herbs form the ingredients to get different varieties of Raita

Ingredients:

  1. Cucumber : 1 medium 
  2. Curd : 1 cup
  3. Salt: to taste
  4. Dry roasted cumin seeds powder : 1/2 tsp
  5. Chana powder : 1 tsp
  6. Red chilli powder : 1/2 tsp
  7. Chopped Mint or coriander leaves for garnish : few (optional )

Method:

  1. Chop cucumber into fine pieces
  2. Taken curd into a bowl, add all the remaining ingredients along with cucumber. Gently mix with a spoon and check salt. Your raita is ready to seve with rotis or pulao 




by Nilofer Ajmal

Umami Fried Chicken


Soy-chicken-fried
This is from my mom's kitchen. I have mentioned earlier also she is a great cook. Loves experimenting new recipes. And like many, this is also my favorite.
The ingredients are just the same. But that few drops of Soya sauce are surely taking you so far.

Ingredients:

  1. Chicken : 1/2 kg
  2. Red Chilli Powder : 2 tbsp
  3. Turmeric powder : 1/2 tsp
  4. Vinegar : 4 tbsp (or lemon juice )
  5. Soya sauce : 2 tbsp ( soya sauce is salty , so add salt accordingly)
  6. Ginger- Garlic paste : 1 tbsp
  7. Salt : to taste 
  8. Oil : 3-4 tbsp

Method:

  1. Mix all the ingredients well. 
  2. Marinate chicken pieces and refrigerate for 15-30 min. 
  3. Shallow fry and brown all sides


by Nilofer Ajmal

Onion Uttapam


This is one of a recent entry into our breakfast menu. It was my mother-in-law who gave me an idea of having these crispy Uttappam from home. Else I had to get into some hotels when I am craved. Anyhow this is quite nice heavy breakfast with lots of crispness from the raw onion.

Ingredients :

  1. Idli/ dosa batter : 1 cup ( don't use left over batter ; and prefer idli batter for consistency )
  2. Onion medium finely chopped: 2-3
  3. Green chillies finely chopped : 2-3 
  4. Coriander leaves chopped finely : 3-4 tbsp 
  5. Grated carrot : 2-3 tbsp ( optional)
  6. Salt : to taste

Method :

  1. In a bowl mix together onion, green chillies, coriander leaves and a pinch of salt. Mix till its combined well. 
  2. In a hot tawa, pour a ladleful of batter when hot. Flame should be medium high. Uttapam should be thicker and diameter smaller than dosa. Don't flatten it into thin sheets like we do for Dosas. So slowly touch the top surface of batter only to lightly flatten. 
  3. Soon after batter is poured, sprinkle the onion mixture on top. Slowly press it using the spatula so that it get nearly firm with batter  
  4. Since batter is little thick, it takes more time for bottom to get cooked. Flame is medium ( can be medium high,but don't burn). Flip when bottom side done carefully so as the onion mixture don't fall off. 
  5. Lower flame now since the onion will get burnt . Wait for another 4-5 min and take them out once done. Finish off remaining batter.

Note:
  1. You can even add veggies like grated carrots , beet root or tomato to give it a twist like below. 


by Nilofer Ajmal

Cauliflower Fritters



Fritters are lovely.. They are crispy and comparatively they consume less oil. I was left out with some of these cauliflower in my refrigerator and was wondering what to make out of them. I needed something that is little spicy , and of course which doesn't change it's lovely crispness. And finally , my tea time was not left in vain.


Ingredients:

Cauliflower florets : 1 cup 

Gram flour / Besan /Kadalamavu : 1 cup

Pepper powder : 1 tbsp as per taste 

Egg : 1

Asafoetida : a pinch

Chopped coriander leaves : 1/2 cup 

Salt : to taste

Water : enough to make batter

Oil : 2-3 tbsp

Method:

  1. Chop the cauliflower florets 
  2. Make a batter using all the ingredients 
  3. Remove excess batter. This is to make it more crispy. You can follow any method. Take a spatula which has holes in it. Or use a sieving bowl. Now you will get cauliflower thinly coated with batter. I forgot to take a pic at this stage 
  4. Take a frying pan and heat oil. 
  5. Pour 1 or 2 spoonful of batter and press lightly to flatten it. 
  6. When browned on one side, flip . Brown both sides and serve once done.



by Nilofer Ajmal

Vendayka Pachadi



These days am trying to expertise in our traditional recipes especially vegetables. I have always loved sadya items. Had a start on liking it from college since my friends were mostly Hindus. The way they prepare is totally incomparable. So I have taken tips from famous vegetarian special blogs. Thanks by the way!

Ingredients:

  • Lady's finger or Okra or Vendayka :  1/2 kg
  • Curd : 1 cup
  • Coconut oil : 1-2 tbsp
For paste :
  • Grated Coconut : 1 cup
  • Mustard seeds : 1/4 tsp
  • Cumin seeds : 1/2 tsp
  • Green chillies : 4-5 nos 
For tempering :
  • Mustard seeds : 1/2 tsp
  • Curry leaves : a few
  • Red chillies : 2 halved 

Method :

  1. Wash lady's finger well with water . ( In order to remove stickiness from them, after they are washed, strain them and place over a dry towel and cover it for 10-15 min so that there is no moisture left. Also make sure while cutting them, wipe the knife with a dry towel each time knife gets moistened ). After removing the ends slice the dried lady's finger into 1/2 width pieces. 
  2. Heat 1 tbsp oil in a pan and roast them until they get browned or no stickiness is left. This will take 5-10 min.   
  3. Meanwhile grind the ingredients under 'paste' in a blender. 
  4. Combine the ground paste along with the curd well. Keep them aside. 
  5. In another wok, heat 1 -2 tbsp oil and add ingredients mentioned under tempering one by one. 
  6. Add the coconut-curd mixture into this. Add salt and mix well. 
  7. Now transfer the prepared lady's finger into this and gently stir. Remove from flame when the curd starts just bubbling on the sides. Cover it for at least 10 min and serve ! 









by Nilofer Ajmal

Related Posts Plugin for WordPress, Blogger...