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Thursday, April 20, 2017

KADAI VEGETABLE / MIXED VEGETABLE KADAI CURRY / PUNJABI KADAI VEGETABLE

Mixed vegetable kadai curry, How to make kadai vegetable without onion and garlic,

Kadai Vegetable is a combination mixed vegetables cooked with freshly ground spices which gives a nice aroma to the recipe. This is a perfect side dish for roti, naan and pulao. 

Recently, my sister made this 👆👆(Pic courtesy : My sister) and got appreciations from the family. As I do not eat onions, I just clicked the picture. 

My version of 'Kadai vegetable' 👇👇. Here's the recipe of 'Veg Kadai' sans onion and garlic. No onion no garlic? 😮 So what? Do try it 😊

INGREDIENTS:

Cubed mixed vegetables - 2 cups
(Cauliflower, french beans, carrot, capsicum, fresh green peas)
Paneer (cubed) - 1/2 cup
Tomatoes  - 2
Green chilli - 2 
Ginger - 1" piece
Turmeric powder - 1/4 tsp.
Coriander powder - 1 tablespoon
Chilli powder - 1/2 tsp.
Cumin powder - 1/4 tsp.
Punjabi garam masala - 1 tsp.
Crushed kasuri methi - 1/2 tsp.
Salt - to taste
Oil - 3 tablespoons
Butter - 1 tablespoon
Finely chopped coriander leaves - 2 tablespoons

Kadai masala:
Coriander seeds - 1 tablespoon
Dried red chillies - 2
Cloves - 2
Cardamom - 1

METHOD:

Cut capsicum and tomato into cubes, separate cauliflower into florets, cut beans and carrrot to finger long pieces. Cube paneer and immerse in hot water until use.

Dry roast and coarsely powder the items given in 'Kadai masala'. Grind ginger and green chillies coarsely without adding water. 

Heat  a teaspoon of oil in a kadai, sauté capsicum with a pinch of salt in high flame for 2 minutes, remove from pan and keep aside. (If you use onions, you can add 1 sliced onion alongwith capsicum).

Heat butter and oil in the same kadai, and add ginger-green chilli paste, and sauté until raw smell diffuses, add veggies and saute in medium heat. Add salt, turmeric, coriander, cumin and red chilli powder. Cook covered until half done. Sprinkle little water if necessary. Add cubed tomatoes and 'kadai masala', mix well and cook covered until done. Now add already sauteed capsicum, cubed paneer, punjabi garam masala, mix well. Cover the pan and cook for 2 more minutes. Add kasuri methi, chopped coriander leaves, mix and serve hot with any Indian flat bread or pulao. 

NOTE: You can add more of any spices to suit your tastebuds.  

Wednesday, April 12, 2017

PAZHAM PRADHAMAN / NENDRAM PAZHAM PRADHAMAN / BANANA PAYASAM


Vishu sadya or Onam sadya in Kerala, is incomplete without pradhaman and payasam. This classic pazham pradhaman / kheer is made with ripe bananas,coconut milk and jaggery.

Do read the Konnapoo (which blossoms during Vishu) story here from my devotional blog

Other Kerala special payasams:
Parippu Pradhaman 
Palada pradhaman 
Chakka pradhaman 
Nei payasam
Semiya paal payasam 
Chadachadayam /Sadasadayam
Pal payasam

INGREDIENTS:

Good, ripe nendrampazham (Ethappazham) - 2
Crushed jaggery - 3/4 to 1 cup
Coconut milk thick 1st extract - 1 cup
Coconut milk 2nd extract - 1 and 1/2 cups
Ghee - 4 tablespoons
Cardamom powder - 1/2 teaspoon
Dry ginger powder - 1/2 teaspoon (optional)
Ghee fried coconut bits - 3 tablespoons
Ghee fried cashewnuts - 10

METHOD:

Cut nendrampazham into finger long pieces and steam cook until mushy. When cool, peel the skin, remove the seeds and small veins, and grind in a mixie to a smooth pulp. Do not add water.  

Dissolve jaggery in water, strain for impurities and keep ready.

Heat a spoon of ghee in a uruli or thick bottomed kadai, fry coconut pieces until brown, and cashews until golden brown, drain and keep aside. In the same uruli, melt remaining ghee and add the banana pulp and stir continuously (stir continuously as the bananas will stick to the bottom) for about 3 minutes in medium heat. Now add jaggery syrup little by little, simultaneously stirring well without any lumps. Add dry ginger powder and cook in medium heat until the mixture thickens like a mass.

Now add the 2nd extract coconut milk and cook on medium flame for 8 to 10 minutes. Stir occasionally. Switch off the flame and add thick 1st extract coconut milk. Mix well. Add cardamom powder, ghee fried coconut bits and cashewnuts and mix well.

Pazham pradhaman / Nendrapazham Pradhaman is ready to be served. 

NOTE: Coconut milk extracts can be used more or less to get the desired consistency.

Tuesday, April 11, 2017

TIRUPATHI VADAI / TIRUMAAL VADAI / KOVIL VADAI / TIRUPATHI VADA / BLACK GRAM VADA

How to make Tirumaal vadai, How to make Tirupathi vadai, Home made tirupathi vadai recipe

Tirupathi vada and Laddu are world famous and distintly unique in taste. It is called as "Tirumaal Vadai" which is huge in size and distributed as prasadam for "Kalyanotsavam" in Tirumala. 'Tirumaal Vadai' will be flat and little hard, and usually given as prasadam for utsavams only. I have not come across the vadais on the prasadam counters, but have heard that only limited number of vadais are for sale and its difficult to get it. If some friends/relatives do 'Kalyana Utasavam' they give a piece. Though the vadais are hard to bite, one would be tempted to have more bites. That temptation made me to try this 'prasadam' at home. Here is how I made the 'Home-made Tirupathi vadai'.

INGREDIENTS:

Whole black gram  / Whole urad dal with skin - 2 cups

Raw rice - fistful
Chopped ginger - 1 tablespoon
Black pepper - 1 1/2 tablespoons
Cumin seeds - 2 teaspoon
Salt - to taste
Ghee / Oil - to deep fry


METHOD:


Wash and soak urad dal and rice in water for 1 hour. 


Chop ginger. Pound pepper jeera using a mortar and pestle to a medium coarse powder. 

Drain water completely from the soaked dal and grind it alongwith ginger to a medium coarse paste without adding water. The batter should be thick.  Add pepper jeera powder, salt and mix well. 

Heat required ghee/oil . (In Tirumala / Srirangam temples only ghee is used for deep frying). 
Wet your palms with water, take out a big ball from the batter and flatten it using your hand in a banana leaf or clean moist cloth to slightly thick, palm sized disk. As the size is bigger than the normal vadas, deep fry one at a time. 

Carefully drop it into the oil, 
cook on medium heat and turn it on both sides until golden brown and crisp. TIRUMAAL VADAI is ready.
How to make Tirumaal vadai, How to make Tirupathi vadai, Home made tirupathi vadai recipe
NOTE: 
As the vadas are thick, it will take a long time to become crisp. You can make thinner vadas also.
Wet your hands and banana leaf for each vadai so that the vadai doesn't stick to your hands.

Monday, April 10, 2017

CORN ON THE COB

How to make corn on cob?

How to make corn on cob?

‘Corn on the cob’ is a healthy evening snack and best snack during summer picnics. Easiest way is to boil the corn, while some people might grill or roast it. I prefer the boiling way, but I have mentioned the grill, roast and microwave methods too. 

INGREDIENTS:

Fresh corn - 2 or 3 ears
Unsalted butter- 2 tablespoons
Salt - to taste
Lemon juice - 1 tablespoon
Chilli flakes - 1 tablespoon
Black pepper powder - to taste
Dried / fresh herbs - to taste
Finely chopped cilantro – 2 tablespoons
Water - as required
A large pot



How to make corn on cob?

METHOD:

Select fresh corn with bright green husks. The kernels should be tight. Frozen corn can also be used.

NOTE: Boil corns when it is fresh. Keep the corn with its husk until you boil. Husk the corns just before you boil. For best results, cook corn in a large pot of boiling water until it is tender but not mushy. You can also cut the corn and boil. Frozen corn can also be used.

Boiling method:

Fill a wide, large vessel with water. The vessel should be big enough to hold the corn. Cover the vessel and bring the water to a boil. Drop the corns gently in boiling water and cook it covered until the water comes to a rolling boil again. The corns would have turned bright yellow by now. Remove the corns with tongs. Do not let the corn sit in the boiling water for long, as it will be overcooked. Corn on cob is usually tender and crunchy. If you prefer softer kernels and easy to chew corn, cook until soft.

Rub corn with lime and melted butter, sprinkle salt, black pepper powder, chilli flakes and finely chopped cilantro. (You can use any of your favorite spice mixtures , fresh herbs for toppings). Transfer to a serving platter, top with a small cube of butter and serve hot.

Microwave method:

Microwave high with husk for 3 to 4 minutes . Remove the husk and sprinkle with salt and spice mixtures.

Grilling/Roasting:

Roast over a medium-hot grill, turn with a tong on all sides until the outer husks are charred. When cool enough to handle, remove the husk and sprinkle with salt and spice mixtures.

Alternatively, keep the husks intact with the stems. peel the husks backwards, rub oil preferably olive oil, cover back the husks with a string or wrap with an aluminium foil and roast on a grill. When cool enough to handle, remove the husk and sprinkle with salt and spice mixtures.

Tuesday, April 4, 2017

PANAKAM , NEER MOR, KOSUMARI RECIPES / SRI RAMA NAVAMI RECIPES

How to make panakam, How to make neer mor, How to make kosumari, Sri Rama Navami recipes

Sri Rama Navami is a festival/pandigai celebrating the birth of Lord Rama .

Offerings for Sri Rama Navami is the simplest of all the festivals. They are Panakam, Neer Mor and kosumari.


Rama fulfilled all his duties towards his subjects in Ramarajyam. Even a poor man
will have buttermilk and jaggery in his house and can celebrate Rama Navami. That is the karunyam of Sri Rama. 


In addition to neer mor, panakam, kosumari you can also make Tiruppullani paal payasam which is a special on this day. All these recipes are summer coolers.

Pandigai thaligai :
Sadham(rice)Nei(ghee), paruppu, mor kozhambu or Sambharparuppu usilikari amudhu(poriyal)kootuthayirpachadikosambarivadaam or appalamvadai or thayir vadai, sathamudhu(Rasam)Tirukannan amudhu(payasam), thayir (curd),oorugaai(pickle).


How to make panakam, How to make neer mor, How to make kosumari, Sri Rama Navami recipes

NEER MOR

INGREDIENTS:

Buttermilk
Salt
Coriander leaves
Curry leaves
Hing powder

METHOD:

Whisk thick  curd and dilute it with water. Add salt, curryleaves, coriander leaves and hing to buttermilk. Mix well and offer it to Lord.

PANAGAM
 


INGREDIENTS: 

Jaggery
Dried ginger powder
Cardamom powder 
Water

METHOD:

Powder the jaggery. Dissolve it in water. Strain it to remove impurities. Add the given powders, stir well and offer to Lord. 

KOSUMARI


How to make panakam, How to make neer mor, How to make kosumari, Sri Rama Navami recipes

INGREDIENTS:

Moong dal - 1/4 cup
Grated/finely chopped raw mango - 1/2 cup
Salt  as required
Coriander leaves - 2 tsp.
Lime juice - 1/2 tsp.(optional)

To temper(optional):
Oil
Mustard seeds
Curry leaves - 4 or 5

METHOD:

Soak dal for 1 an hour. Drain the water. Add grated/finely chopped mango, salt and lime juice, mix well. Temper with the given ingredients, add finely chopped coriander leaves. Mix well and offer it to Lord.


Updated 👇
Tiruppullani paal payasam
How to make panakam, How to make neer mor, How to make kosumari, Sri Rama Navami recipes
Kosambari

How to make panakam, How to make neer mor, How to make kosumari, Sri Rama Navami recipes
Neer mor
How to make panakam, How to make neer mor, How to make kosumari, Sri Rama Navami recipes
Panakam