Uzhunu Vadai(Urud dal Vadai)

"Its Raining Its Pouring",and what, vadai with a cup of hot tea:).Whats better than this.
Basic Information:

Preparation time:3-4hous
Cook time:15-20min

Ingredients:

Urud dal 1cup
Green chilies 3-4nos
Ginger 2tsp
Curry leaves 10-12nos
Salt as desired
Water
Oil for frying

Method:

1.Soak urud dal for atleast 2hours.
2.Drain water from urud dal, keep aside.
3.Grind urud dal, chilies, ginger, curry leaves and salt to a paste with out adding water.
4.In a pan heat oil under medium heat.
5.When oil is hot, take some paste and make hole in middle, deep fry the vadas.
6.Serve hot with sambar and chutney.

Pineapple Rasam

Pineapple rasam is easy to make, one of the sweet version of rasam.
Basic Information:

Preparation time:10-15min
Cook time:10-15min

Ingredients:

Chopped pineapple 1/2cup
Tamarind paste 1small goosebery size
Turmeric powder 1/2tsp
Hing a pinch
Cumin 1tsp
Pepper 1/2tsp
Rasam powder 1tsp
Toor dal 1cup
Salt as desired
Water

For seasoning:

Mustard seeds 1tsp
Curry leaves 3nos
Oil 2tsp

Method:

1.In a presser cooker cook Toor dal.
2.Add some hot water to tamarind, and extract the juice.
3.In medium heat, cook half of pineapple and tamarind juice.
4.Add turmeric powder and hing to it.
5.When the pineapple are cooked and the raw smell goes add rasam powder to it.
6.In a mixer grind the remaining pineapple along with cumin and pepper.
7.Add the paste to the above mixture along with salt, and boil.
8.Smash the cooked toor dal and add it to rasam.
9.Cook rasam for another minute and remove from flame.
10.In a pan pour some oil, add mustard seeds.When mustard seeds sputter put the curry leaves to it, add these to rasam.
11.Pineapple rasam is ready to serve.

Papaya Salsa

The sweetness of papaya and pineapple with lemon juice, is perfect for a hot summer afternoon.I made it as a dip for my tortilla chips.

Basic Information:

Preparation time:5min
Yields:3cups

Ingredients:

Chopped ripe papaya 1cup
Chopped red onions 1/2cup
Chopped pineapple 1cup
Chopped jicama 1/2cup
Chopped jalapeno 2tsp
Cilantro 3tsp
Lemon juice 3tsp
Salt as desired
Pepper as desired

Method:

Combine all the ingredients, season with pepper and salt.Serve with tortilla chips.

Papaya Drink

Healthy easy to make drink, that perfect for summer.
Basic Information:

Preparation time:5min
Yields:2cups

Ingredients:

Ripe papaya 3cup
Orange juice 1cup
Banana 1nos
Lemon juice 3tsp
Sugar(optional)

Method:

In a blender, puree all the ingredients.Serve chill.

Malli Chutney (Cilantro Chutney)

An easy to make chutney, that best for idli,dosa and even rice.

Basic Information:

Preparation time:5min

Ingredients:

Cilantro 1bunch
Green chili 2nos
Urud dal 2tsp
Tamarind paste 1tsp
Salt as desired

Method:

1.In a pan roast urud dal upto light brown.
2.Grind all the above in a mixer to paste.
3.Serve with dosa, idli or rice.

Brussels Sprout porial

Brussels sprout, miniature cabbage, tastes similar to cabbage.They are usually cooked whole,but i like to cook them as half.

Basic Information:

Preparation time:10-15min
Cook time:10-15min

Ingredients:

Brussel Sprouts 2cups(cut in half)
Turmeric powder 1/4tsp
Salt as desired

For seasoning:

Mustard seeds 1tsp
Urud dal 1/2tsp
Red chillies 1nos
Curry leaves 3nos
Oil 2tsp

Method:

1.Cook the brussel sprout (cut in half) in a steamer.
2.In a pan heat oil,add mustard seed,urud dal,chilies and curry leaves.
3.When the mustard seed have sputtered add Brussel sprouts to it.
4.Add Turmeric powder and salt, cook for 2minutes.
5.Remove from flame and serve with rice or use them as snacks.

Bean Sprouts Molagootal

Sundays are day for molagootal and chutney ,when i was a kid.My mom used to make molagootal with anything.This inspired me of making bean sprout molagootal.

Basic Information:

Preparation time:10-15min
Cook time:10-15min

Ingredients:

Bean Sprouts 2cup
Split Moong dal 1/2cup
Turmeric powder 1tsp
Red chillies 2-3nos
Cumin 1tsp
Grated coconut 3/4cup
Salt to taste
Water

For seasoning:

Mustard seeds 1tsp
Urud dal 1/2tsp
Red chillies 1nos
Curry leaves 3nos
Oil 2tsp

Method:

1.In a presser cooker cook moong dal.
2.Add some water ,bean sprouts and turmeric powder and cook for a minute under medium heat.
3.Add the cooked moong dal and salt to it.
4.Grind chillies,cumin and coconut to a paste.
5.Add the paste to the above mixture.
6.Remove from heat.
7.In another pan, add oil and fry mustard seed,urud dal,red chillies and curry leaves, when they are done add to the mixture.
8.Serve hot with rice.

Banana Halwa

Banana halwa is an easy and tasty dish. The taste reminds me of the 'panchamrutham' that we get at temples.

Basic Information:

Preparation time:10-15min
Cook time:10-15min

Ingredients:

Ripe banana 3nos
Sugar 3tsp
Ghee 5tsp
Cardamon Powder 1tsp

Method:

1.Mash the bananas using a fork.
2.In a pan heat 2tsp ghee and add the mashed bananas.Cook in medium heat.
3.When the bananas change its colour to brown add the remaining ghee and cook for another minute.
4.Now add the sugar, and cook until bananas came out of side of pan.
5.Add the cardamon powder, and remove from heat, stirring continuously.
6.Grease some ghee on a plate and pour the above mixture.
7.Allow it to cool, and cut in desired shape.
8.Serve cold.

Mango Salsa

Salsa is Spanish word for sauce,its a blend of chopped vegetables and seasoning.Mango salsa is an easy to make dish, which is perfect with tortillas.

Basic Information:

Preparation time:10min
Yields:2cups

Ingredients:

Chopped Ripe mango 1cup
Chopped red onions 1/2cup
Chopped cucumber 1/2cup
Chopped jalapeno 2tsp
Cilantro 3tsp
Lemon juice 3tsp
Salt as desired
Pepper as desired

Method:

Combine all the ingredients, season with pepper and salt.Serve with tortilla chips.

Carrot Halwa (Gajjar Ka Halwa)

Carrot halwa is delicious, colourful, healthy and easy to make dish. Its a combination of grated carrot and milk, made during most of the festivals.

Basic Information:

Preparation time:30-45min
Cook time:30-45min

Ingredients:

Grated Carrot 2cup
Milk 2cup
Sugar 3/4cup
Ghee 5tsp
Cardamon Powder 1tsp
Cashew 3tsp (optional)

Method:

1.In a pan heat ghee ,cook the carrot until the raw smell changes and the aroma of carrot comes.
2.Add milk to the pan and cook in medium heat .
3.When milk and carrot has cooked and all the milk has been absorbed by carrot, add sugar to it .
4.Cook until all the sugar has been absorbed by carrot .
5.In a pan heat some ghee and roast cashew until golden brown.
6.Add the roasted cashew to the carrot.
7.Serve hot or cold.

Sakkaravalli Kizhangu Poriyal (Sweetpotato Poriyal)

My little has become a picky eater.OOH, yes .I am having very difficult time feeding her.She accepts or rejects a dish just by the smell and colour of the dish.Today i thought to give sweet potato a try ... And the result was not bad, she liked it,:).
What else do a mother want.

Basic Information:

Preparation time:15-20min
Cook time:15-20min
Yields:2cups

Ingredients:

Chopped Sweet potato 2cup
Turmeric powder 1/2tsp
Salt as desired

For seasoning:

Mustard seeds 1tsp
Urud dal 1/2tsp
Red chillies 1nos
Curry leaves 3nos
Oil 2tsp

Method:

1.Cook the chopped sweet potato in a steamer.
2.In a pan heat oil,add mustard seed,urud dal,chilies and curry leaves.
3.When the mustard seed have sputtered add the steamed sweet potatoes to it.
4.Add Turmeric powder and salt and cook for 2minutes.
5.Remove from flame and serve with rice.

Oats upma

After a busy day i was not in a mood to spend time in kitchen.Some leftovers are there, but that's not enough for all .So i was looking to make something quick, when my eyes fell on the oats bottle.And there it is my easy and time saving dinner.

Basic Information:

Preparation time:10-15min
Cook time:10-15min

Ingredients:

Oats 2cup
Sweet peas 1/2cup
Chopped green chilies 1tsp
Chopped ginger 1tsp
Curry leaves 3-4nos
Mustard seeds 1tsp
Urud dal 1tp
Oil 1tsp
Salt as desired
Water


Method:

1.Roast the oats for 1-2 minutes.
2.In a pan heat oil and add mustard seeds,urud dal,chilies,ginger and curry leaves.
3.Add the sweet peas and cook for 2minutes.
4.Now add 4cups of water and salt.
5.When the water starts boiling add the oats and cook until its soft.
6.Remove from heat and serve hot.

Tips:

1.If you are using quick oats, the cooking time decreases.
2.Add some lemon juice to it for better taste.

Chickpeas Tomato Curry

When it comes to chapati,chickpeas tomato curry(chole) is one of the sidedishes commonly made.There are different ways of making this .I usually spice up chole with garam masala.Today i tried the South Indian version of chole and here it is a yummy tounge licking side dish.

Basic Information:

Preparation time:8hours-1day
Cook time:25-30min

Ingredients:

Chickpeas 1cup
Crushed tomato 1cup
Finely chopped green chilies 1tsp
Finely chopped ginger 1tsp
Cumin 1tsp
Hing a pinch
Turmeric powder 1/2tsp
Salt as desired
Cilantro for garnishing
Oil 2tsp
Water

Method:

1.Soak chick peas overnight and pressure cook it.
2.In a heavy bottom pan,heat the oil under medium low.
3.Add cumin,green chilies and ginger to it and cook for a minute.
4.Add the crushed tomatoes,turmeric powder and hing to it.
5.When the tomatoes are cooked add the chickpeas and salt, and cook for another 10-15 minutes .
6.Remove from heat and garnish with chopped cilantron.
7.Serve hot with rice or chappaties.

Pottukadalai Laddu(Fried Gram Laddu)

Usually we prepare pottukadala laddu using sugar, this time i tried out pottukadalai with jaggery and coconut .The laddu tastes different from the pottukadalai laddu made with sugar .

Basic Information:

Preparation time:10-15min
Cook time:5-10min
Yields:8-10nos

Ingredients:

Fried gram 1cup
Grated coconut 1cup
Grated Jaggery 1/2cup
Ghee 4-5tsp

Method:

1.Roast the Fried gram until it turns golden brown.
2.Grind it to fine powder.
3.Mean while in a pan add jaggery and 4-5tsp water,let it dissolve completely
4.Boil the jaggery upto thread consistancy under medium heat(to test add a drop to water if it comes out as a ball its done).
5.Now add the fried gram powder,grated coconut and ghee to it,mix well.
6.Remove from flame and allow it to cool for a minute or two.
7.Grease your hand and shape them to ball.
8.Store in a an airtight container .

Pori Urundai (Puffed Rice Laddu)

Pori urundai is made during karthigai deepam along with adai and appam.

Basic Information:

Preparation time:10-15min
Cook time:5-10min
Yields:10-12nos

Ingredients:

Pori or puffed rice 2cup
Grated Jaggery 1cup
Ghee 1tsp
water

Method:

1.In a pan add jaggery and 4-5tsp water cook in medium heat until thread like consistancy is reached.
2.Now add the ghee and rice flakes to it and mix well.
3.Remove from flame and allow it cool, stirring it continously.
4.Grease your hand and shape them to ball.
5.Store in a an airtight container and enjoy yummy pori undas.

ElluUrundai (White Sesame Seed Laddu)

The black sesame seed laddu was a hit with my toddler, and she was searching my kitchen drawers for them.So i thought of trying out white sesame seed laddu, but this time used another way to prepare these laddus.I want to say by the end of the day my laddu container was empty :).


Basic Information:

Preparation time:10-15min
Cook time:5min
Yields:10-15nos

Ingredients:

White sesame seed 1cup
Grated Jaggery 1cup
Grated coconut 1cup
Cardamon 2-3nos

Method:

1.Roast the sesame seed until it start to crack and the aroma comes.
2.Keep aside to cool.
3.Roast the grated coconut until it turns light brown.
4.In a mixer grind the sesame seed,roasted coconut,grated jaggery and cardamon.
5.Transfer the contents to a bowl .
6.Grease your hand and shape them to ball.
7.Store in a an airtight container and enjoy delicious laddu.

Ellu Urundai (Black sesame seed Laddu)

My mom makes ellu urundai every time, its a nevidyam (offering) for lord ganesh and a yummy timepass for us.This is an easy recipe and can be prepared in a fraction of minutes.

Basic Information:

Preparation time:10-15min
Cook time:5-10min
Yields:10-15nos

Ingredients:

Black sesame seed 1cup
Grated Jaggery 1/2cup
Ghee 1tsp
Water

Method:

1.Roast the sesame seed until it start to crack and the aroma comes.
2.Keep aside to cool
3.Mean while in a pan add jaggery and 4-5tsp water,let it dissolve completely
4.Boil the jaggery upto thread consistancy under medium heat(to test add a drop to water if it comes out as a ball its done).
5.Now add ghee and sesame seed to it and mix well.
6.Remove from flame and allow it to cool for a minute or two.
7.Grease your hand and shape them to ball.
8.Store in a an airtight container and enjoy yummy laddus.

Malli leaves Pulavo (Cilantro Pulavo)

Malli also know an dhania,coriander or cilantro, is a wonderful leaf.We use this leaf in our day to day cooking.Malli leaves pulavo is a mouth watering dish.The aroma of the pulavo remain in the house for a long time.This is my moms recipe and i have not changed a bit, as i love the final product.

Basic Information:

Preparation time:20-25min
Cook time:15-20min
Serves:3-4 people

Ingredients:

Basmati rice 1cup
Chopped onion 1/4cup
Chopped carrot 1/4cup
Chopped Potatoes 1/4 cup
Chopped Beans 1/4cup
Green Peas 1/2cup
Corn 1/4cup
Chopped Cauliflower 1/4cup
Green Bell pepper 1/4cup
Malli leaves 1/2bunch
Green chilies 3nos
Cinnamon 1stick
Cloves 1/2tsp
Cardamon 3nos
Bay leaf 1nos
Pepper 1/2tsp
Cumin 1tsp
Oil/Ghee 2tsp
Salt as desired
Water 3cup

Method:

1.In a pressure cooker heat oil/ghee add pepper and cumin.
2.Add onions to it and cook for a minute until they are brown.
3.Add the spices,cinnamon,cloves,cardamon and bayleaf.
4.Add all the veggies to it, ie bell pepper,carrot,potatoes,beans,peas,cauliflower and corn.
5.Parallely in a mixer grind malli leaves and green chilies make a paste
6.Add rice to the cooker and saute them again.
7.Now add the paste along with salt to it.
8.Add water such the it just cover all the rice and vegetables.
9.Close the lid and cook in medium low for 15 minutes.
10.Serve hot with raita and lemon pickle.

Tips:

1.Basmati rice can be soaked in water for 10min for getting longer length and shorter cooking time.
2.Water needed may vary according to rice.

Hummus

Hummus is a Middle Eastern food dip or spread,made from chickpeas.Packed with nutrients its a good appetizer.Hummus is served with falafel or pita bread.Tahini is an inevitable part of hummus, its the peanut butter of Arabs.Tahini is actually white sesame seed paste.Here in this hummus recipe i am making tahini from scratch.

Basic Information:

Preparation time:8hours-1day
Cook time:3-4 minutes
Yield:1 cup

Ingredients:

Garbanzo beans/chickpeas 1cup
White sesame seed 4tsp
Garlic powder 1 tsp
Lemon juice 3-4tsp
Salt as desired
Olive oil 2tsp
Water

Method:

1.Soak overnight the chickpeas and pressure cook them.
2.Over medium low heat roast white sesame seeds until light brown and set aside.
3.Grind roasted white sesame seed,cooked chickpeas,garlic powder,salt and olive oil to a smooth paste.
4.Mix lemon juice to the mixture.
5.Serve with pita bread and hummus or store in an air tight container.

Green chili paste/pickle

The name green chili, itself tells about this recipe.Yes, its hot.If you are afraid of hot don't make this.I love my dishes hot, what to say i eat green chilies by itself.This green chili paste i am saying can be used as a pickle .


Basic Information:

Preparation time:10-15min
Cook time:5-10min

Ingredients:

Green chilies 8-10 nos medium hot
Tamarind 1 goosberry ball size
Jaggery 3 tsp
Sesame seed oil 3tsp
Salt as desired
Water

Method:

1.Grind green chilies,tamarind,salt,water and jaggery making a paste.
2.In a pan add oil and the above paste, reduce heat to medium low and cook for 5-10 minutes, when the colour changes from green to black remove from heat.
3.Serve with rice and store remaining in an air tight container.

Ven Pongal

Ven pongal is a tasty breakfast item, which are good for kids.Its a south Indian dish,mainly made for pongal.You may have in your mind what is pongal?.
Pongal is the festival celebrated by tamizh(Tamil Nadu,India), its a four day celebration.Its the first day of tamil month Thai, so called thai pongal or commonly pongal.Thai pongal is dedicated to the sun god, so the worship is done outside, sun god is offered milk and jaggery.Pongal is made in new clay pots outside in fields .The day preceeding pongal is called bhogi pandigai or called bhogi, on this day people clean their houses and discard unwanted items.Lord Indra is worshiped this day for bringing rain for harvesting.The day after pongal is mattu pongal its dedicated to cattles and bulls,cattles and bulls are washed,painted and offered prayers for giving milk and helping in farming.The fourth day of pongal is kannu pongal.This day is for thanking relatives and friends for helping harvesting.

Basic Information:

Preparation time:15-20min
Cook time:15-20min
Serves:2-3 people

Ingredients:

Rice 1cup
Split moong dal 1/2cup
Salt as desired
Water

For seasoning:

Pepper corns 1/2tsp
Cumin 1tsp
Green chillies 1nos
Ginger 1tsp
Red chillies 1nos
Cashew nut 2tbsp
Curry leaves 3nos
Oil/ghee 2tsp

Method:

1.Lightly roast moong dal till light brown.
2.In a presser cooker cook rice and moong dal together with enough water (3-4 cups based on rice) and salt.
3.In a pan heat oil/ghee roast cashews and set aside.
4.Add the remaining seasoning to the oil and cook for another minute.
5.Add the pressure cooked rice and moong dal along with roasted cashews to this and mix well.
6.Serve hot.

Broccoli,Cauliflower and Potato Stir Fry

It was some days back i first tried this recipe, i had some broccoli, which was not enough to make anything, so i tried broccoli with potato and it was a great hit during lunch, since then i experimented this recipe to perfection.Mr RR likes this combination of broccoli,cauliflower with potato.


Basic Information:

Preparation time:15-20min
Cook time:15-20min
Serves:3-4 people

Ingredients:

Broccoli florets 1cup
Cauliflower florets 1cup
Potato 1nos
Green bell pepper 1/4 cup
Red bell pepper 1/4cup
cumin 1tsp
salt as desired
oil 2tsp

Method:

1.Cube potatoes in large sizes,similar to broccoli florets, thinly slice both bell peppers to 1 inch length
2.In a steamer cook broccoli,cauliflower and potato and keep aside.
3.Heat oil in a heavy bottom pan under high heat, add cumin to it and when done add the thinly sliced peppers, when the peppers become roasted, add the steamed vegetables to it along with salt
4.Cook for another minute and serve hot.

Chow chow Molagootal (Chayote Molagootal)

Molagootal is a South Indian brahmin recipe.Its simple and mild.You can make molagootal using any vegetable, today i made it using chow chow(chayote).The first time i made chow chow molagootal was some times back in India along with my MIL and what to say since then i buy chow chow when ever i gets it.


Basic Information:

Preparation time:15-20min
Cook time:15-20min
Serves:3-4 people

Ingredients:

Chopped chow chow 1cup(use one large chow chow)
Toor dal 1/2cup
Turmeric powder 1tsp
Red chillies 2-3nos
Cumin 1tsp
Grated coconut 3/4cup
Salt to taste
Water

For seasoning:

Mustard seeds 1tsp
Urud dal 1/2tsp
Red chillies 1nos
Curry leaves 3nos
Oil 2tsp

Method:

1.In a presser cooker cook toor dal.
2.Cook chopped chow chow along with turmeric and water.
3.Add the cooked toor dal to chow chow along with salt.
4.Grind chillies,cumin and coconut to a paste.
5.When the toor dal and chow chow are cooked togetner add the paste to it.
6.Remove from heat within a minute .
7.In another pan, add oil and fry mustard seed,urud dal,red chillies and curry leaves, when they are done add to the mixture.
8.Serve hot with rice.

Thatta vadai (Rice flour vadai)

Today my toddler was searching kitchen for snacks,she was bored of all food items.so for a change i made thatta vada.It reminds me of 'those little fights we had for having the last vadai from the plate', ooh those were the beautiful times of childhood,sibling fight.

Basic Information:

Preparation time:15-20min
Cook time:15-20min
Serves:3-4 people

Ingredients:

Rice flour 1cup
Urud dal 3tsp
Ground nut 1tsp
Roasted bengal gram 1tsp
Chilli powder 1tsp
Asafoetida a pinch(Hing)
Curry leaves 3-4nos
Salt as desired
Water
Oil for frying

Method:

1.Grind urud dal,groundnut,roasted bengal gram and curry leaves to powder..
2.Mix all the dry ingredients.
3.Add water little by little till it is chapati consistency.
4.Divide the dough to 20 equal parts.
5.Take a ziplock cover,spread the dough to desired shape using fingers one by one.
6.Heat oil in a deep bottom pan.
7.Deep fry the vadai until its crunchy in medium heat.
8.Drain excess oil in paper towel .
9.Serve hot or store hot in air tight container.

Tips:

1.If the dough is sticky apply some oil on the cover and also on your fingers .
2.Add a pinch of dough to the oil, if it raises immediately the oil is ready for frying.

Green Apple Pickle

I was craving for mango pickle, i searched for mango in all our nearby stores and bad luck :(, i cant find one.Looks like mangoes are hiding from me.So as an alternative i made green apple curry which tastes similar to sweet mango pickle.I have made apple pickle a lot of times before, but this is the first time i am making it as a substitute.

Basic Information:

Preparation time:>5min
Cook time: >2min

Ingredients:

Green apple 1nos
Red chilli powder 1tsp
Salt to taste

For seasoning:

Mustard seeds 1tsp
Hing a pinch (asafoetida)
Sesame seed oil 2tsp(or any oil)


Method:

1.Peel the apple and cut it into small pieces.
2.Add red chilli powder,salt and mix well.
3.In a small pan heat oil add mustard seed when they are done add hing
4.To the pan add the apple and allow it to cook for 1 min lowflame.
5.Remove from heat and serve with curd and rice.

Keera Masiyal(Spinach Dal Curry)

Keera masiyal is one of the healthiest recipes.When it comes to a busy schedule for cooking i mostly make keera masiyal.Spinach is one of the item i have in my refrigerator, You can find both frozen and fresh spinach.Though my mom and MIL make keera mashial other way, i find this way easiest.Its is my own way of making keera mashial, ie it came from my own experimentation.

Basic Information:

Preparation time:15-20min
Cook time:15-20min
Serves:3-4 people

Ingredients:

Chopped spinach 1cup
Moong dal 1/2cup
Tamarind very small goosberry ball
Green chillies 1-2nos
Salt to taste
Water 1/2cup

For seasoning:

Mustard seeds 1tsp
Urud dal 1/2tsp
Red chillies 1nos
Oil 2tsp

Method:

1.In a presser cooker cook moong dal.
2.Soak tamarind in hot water and took paste
3.In a microwavable dish microwave the spinach with tamarind water for 4 minutes on high
4.Allow it to cool for 1-2minutes
5.In a blender pour the spinach and tamarind water along with green chillies and salt,blend it for 30 seconds and keepvaside
6.In a pan add oil add the other seasoning,when its done add spinach along with moong dal,cook it for a minute.
7.Remove from flame serve hot with rice.

Corn Ribbon Pokada

My Mom makes pokada all the time when i was a kid, we loved snack time more than anything.So the idea of making corn pokada came from this.This corn flour that i am using is in my pantry for more than four months ,so due date is nearing for it.The recipe i am using is same as my moms traditional one, with the change that i am making pokadas using corn flour, all other ingredients are same.You need to have a pokada press and mould.

Basic Information:

Preparation time:15-20min
Cook time:15-20min
Serves:3-4 people

Ingredients:

Corn flour 1 1/2cup
Besan flour 1/2cup
Chilli powder 1 tsp
Salt to taste
Hing a pinch( Asafoetida)
Water to make dough
Oil for frying


Method:

1.Add all the dry ingredients (corn flour,Besan flour,chilli powder,hing and salt)
2.Add water little by little to the dry ingredients and make dough such that its a little watery than a chapati dough or like a pizza dough.
3.In a heavy bottom pan pour oil upto 2 inches, and keep the pan on a medium high flame.
4.Parallely When the oil is heating take one handful of dough and fill the press with the pokada mould .
5.Squeeze the dough out of the press to the oil when the oil is hot and reduce heat to medium low.
6.Deep fry the pokada until its crisp.
7.Remove it from oil and keep it in paper tower to drain oil .
8.Serve hot or store in an air tight container.

Tips:

1.If you find it hard to squeeze add a little more water to the dough.
2.Add a pinch of dough to the oil, if it raises immediately the oil is ready for frying

Cranberry Sauce

"Cranberry sauce yummy".

When i went to our normal grocery store my eyes caught on the cranberries that are neatly blocked, as of a trial and error that we are doing with different veggies and fruits these days, i took cranberries this time.Coming back home i had no confusion of what should i make.I found the recipe on the cranberry cover, what to say simpley,WOW.Cranberry sauce is a hit with our toddler.she loved the taste and was asking for more and more.Here is the recipe i made.

Basic Information:

Preparation time:15-20min
Cook time:15-20min
Serves:2-3 people
Yields:2 cups

Ingredients:

Sugar 1cup
Water 1cup
Cranberries 4cups(12oz pkg)

Method:

1.In a saucepan bring water and sugar to boil
2.Wash the cranberries,put aside.
3.When the water and sugar solution comes to boil add the cranberries and reduce the heat to medium ,close the lid.
4.With in 10-15 minutes all the cranberries bursts.
5.Remove from heat and allow it to cool completely,cranberry sauce thickness as it cools. Refrigerate it in a air tight container.

It can be either served hot or chill.