Peanut Vadai Recipe / Groundnut Vadai Recipe / Peanut Masala Vadai Recipe / Peanut Channa Dal Masala Vadai Recipe Peanut Vada Recipe / Verkadalai Vadai Recipe

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Peanut Vadai

Ingredients

Raw peanuts - 1/2 cup

Channa dal - 1/2 cup

Salt to taste 

Red chilies - 5

Garlic - 4

Cloves - 2

Cinnamon - a tiny piece

Fennel seeds - 1 tsp ( heaped)

Chopped onions - a handful

Curry leaves few

Oil to deep fry

Method

Wash and soak peanuts and channa dal in water for 4 hours, drain out the water completely.

Take a blender add cinnamon, cloves, garlic, red chilly and fennel seeds grind them coarse.

Now add the peanut and channa dal into the blender and grind to a thick coarse mixture.

Do not add any water while grinding. 

Transfer the mixture into a bowl , add chopped onions, salt and curry leaves mix everything till combines.

Take small portion of the mixture shape it into tight balls then gently press to flatten.

Drop the vadas into the hot oil , in medium high flame deep fry till light brown on all sides and crisp.

Remove to a kitchen paper to remove excess oil if any.

Enjoy hot with tea.

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Ramzan Nombu Kanji Recipe / Ramadan Nombu Kanji Recipe / Vegetarian Nombu Kanji Recipe / Iftar Special Nombu Kanji Recipe / Palli Vaasal Nombu Kanji Recipe / Nombu Kanji Recipe / Ramadan Porridge Recipe

Ramadan Nombu Kanji

Tempering ingredients

Ghee - 2 tsp

Cinnamon - a small piece

Cloves - 3

Cardamom - 1

Other ingredients

Rice - 1/4 cup

Yellow moongh dal - 3 tbsp

Water - 4 cups

( add more or less according to the thickness you want)

Coconut milk - 1/2 cup

Chopped onion - a handful

Chopped tomato - 1 small

Chopped carrots a handful

Ginger/Garlic paste - 1 tsp

Chopped green chilies - 1

Chopped mint leaves - 1 tsp

Chopped coriander leaves - 1 tsp ( for garnish)

Curry leaves few

Turmeric powder - 1/4 tsp

Red chilly powder - 1/2 tsp

Salt to taste 

Garam masala - 1/4 tsp

Method

Heat a pressure cooker pour ghee add the spices and sauté.

Add the remaining ingredients one by one and sauté till light brown.

Add the rice moongh dal mixture add the spice powders pour water and pressure cook till soft.

Remove lid once pressure is released and pour the coconut milk, give a boil and switch off the stove.

Garnish with coriander leaves and serve hot.

Note:

a) Meat eater can add finely chopped or minced chicken.

b) Instead of coconut milk you can add grated coconut.

c) Adding fennel seeds are optional in this recipe.

d) Usually obly carrots are used, if you like add beans and peas.

Oat Milk Chia Kheer / Oat Milk Chia Pudding Recipe / A Quick Simple Dessert Recipe / Oat Chia Kheer Recipe / Healthy Oat Chia Payasam Recipe

 Listen the audio for the recipe.

Oat Milk Chia Pudding

Ingredients

Oat milk - 2 cups

Chia seeds - 2 tsp

( add more if needed)

Brown sugar - 2 tsp

( add more if you want it sweeter)

Crushed pistachio - 6

Cardamom powder a pinch ( optional)

Crushed saffron strands - a generous pinch

Few dry rose petals for garnish

Oat Milk Chia Kheer

Method

Pour oat milk in a pan and give a boil, switch off the stove and add the cardamom powder if using, saffron and sugar. 

Mix till sugar dissolve, rest for few minutes and while still warm add the chia seeds.

Stir well make sure there are no lumps , cover with a lid for the chia seeds to absorb the milk and swell.

Just before serving pour them into individual cups garnish with rose petals and pistachio. 

Enjoy warm or cold!

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Nasturtium Wraps With Cashew Dressing / Creamy Cashew Dressing on Nasturtium Summer Rolls / Fresh Rolls With Nasturtiums Flowers And Leaves / Asian Style Cashew Dressing on Nasturtium Rice Paper Wraps / Spicy Cashew Dressing

 

Nasturtium Wraps With Cashew Dressing

Cashew Nut Dressing Ingredients

Cashew nuts a handful

( soak them in water overnight, use raw or roasted cashew nuts)

Lemon juice - 2 tsp

Salt and pepper to taste

Ginger/Garlic paste together - 1 tsp 

Siracha sauce - 2 tsp

Water as needed to blend

Coconut aminos - 1 tsp

Sugar or brown sugar - 1 tsp

( adjust all above ingredients to your taste)

Method

Add all the above ingredients into a blender and grind to a smooth creamy mixture.

Transfer to a clean jar and refrigerate.

This dressing can be used on salads, noodles loaded with veggies or as a dip.

Ingredients for the rolls 

Rice paper as needed

Vegetables cut into thin strips as needed

(bell pepper , carrot , cucumber or any veggies of your choice) 

Nasturtium flowers and leaves as needed

Spicy Cashew Dressing On Nasturtium Rice Paper Wtaps

Method 

Dip both sides of the rice paper in water for 30 seconds, or until it is soft and pliable. 

Remove from the water and place on a plate , place the nasturtium leaves facing downwards and top it up with veggies , place it at the end of the circle.

Now slowly roll it up tightly and fold the sides as we do for spring rolls, at the end keep the flowers facing downwards and roll tightly

Serve this rolls chill with cashew dressing or any dip of your choice

Note:

Try to keep very little stuffing otherwise the rice paper will tear while rolling.

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Sweet Potato Halwa / Shakarkandi Ka Halwa / Sakkaraivalli Kizhangu Halwa

Sweet Potato Halwa

Ingredients

Sweet potato - 1 small size
( boil till soft,peel the skin and mash the sweet potato,Use any colour sweet potato )
Sugar - 3 tbsp
( add according to the sweetness of the sweet potato)
Ghee - 5 tsp
Cashew nuts chopped - 8
Raisins - 1 tsp
Almonds/Badam - 15
( soak it in hot water for 30 minutes and remove the skin)
Milk - 1/8 cup
Cardamom - 4
Saffron strings - few

Method

Take a blender add the almonds, milk and cardamom, grind it to a smooth paste.
Heat 1 tsp ghee and fry the raisins and cashew nuts till light brown and keep it aside.
In the same pan add 2 tsp of ghee and add the boiled mashed sweet potato in medium low flame fry till raw smell has disappeared.
Now add the ground paste and cook till its slightly thick,add the sugar and cook in low flame.
Add the remaining ghee and mix till the halwa leaves the sides of the pan.
Switch off the stove add the fried nuts and saffron , mix till combined.
Serve the halwa warm.

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Stuffed Nasturtium leaves Recipe / Steamed Nasturtium With Brown Rice Stuffing / Nasturtium Stuffed Rolls Recipes / Nasturtium Recipes

Stuffed Nasturtium

Filling

Cooked brown rice - 1 cup

Chopped coloured bell peppers - a handful

Chopped spring onions - 1 tsp

Salt and pepper powder to taste

Siracha sauce - 1 tsp

Ponzu sauce - 1 tsp

( you can replace with coconut aminos or soy sauce)

Finely chopped ginger and garlic together - 1/2 tsp

Sesame oil - 1 tsp

( Heat oil a pan and sauté ginger , garlic and bell peppers for a minute. Switch off the stove add sauces and seasonings. Add rice and spring onions and toss well. Your filling is ready)

Other ingredients

Nasturtium leaves - as needed

( select large leaves wash and wipe them dry )

Method

Take a leaf place a teaspoon of filling and roll , tuck the sides. Handle these rolls gently.

Steam them for a second, cool and gently place it on a plate and enjoy with any Asian dip.

Nasturtium Rolls

Version - 2

Arrange the leaves on a plate top it up with the rice mixture, drizzle any dip or sauce on top roll and enjoy!

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Wheat Rava Kozhukattai Recipe / Wheat Rava Kolukattai Recipe / Godhumai Rava Kolukattai / Godhumai Rava Pidi Kozhukkatai Recipe / Spicy Godhumai Rava Kolukattai Recipe

 

Wheat Rava Kolukattai

Ingredients 

Wheat rava / Godhumai rava - 1 cup

( pulse the rava if it's big and dry roasted till light brown, do not over fry and burn them)

Water - 2 cups

Salt to taste

Channa dal - 1/4 cup

Red chilly - 3

Grated coconut - a handful

Tempering ingredients

Coconut oil - 2 tsp

Mustard - 1 tsp

Urad dal - 1 tsp

Chopped ginger - 1 tsp

Chopped green chillies - 1

Chopped curry leaves few

Hing - 1/2 tsp

Method

Wash and soak channa dal and red chilly for 1 hour, drain out the water and grind to a semi coarse thick mixture, keep it aside.

Heat oil in a pan temper it with above ingredients. Add the ground channa dal mixture and coconut sauté in low flame for a minute.

Pour water and mix well, add roasted wheat rava add salt mix well . 

Cover it with a lid and cook in low flame till rava has absorbed the water and mixture is dry. Switch off the flame.

Rest for few minutes and shape it into desired shape.

Steam them for 3 minutes and enjoy hot with any chutney you like.

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Roadside Tomato Chutney Recipe / Roadside Tomato Kara Chutney Recipe / Easy Chutney Recipe / Roadside Thakkali Chutney Recipe

 

Roadside Tomato Chutney

Ingredients ground to a smooth mixture

Chopped onion - 1/2 of a medium size onion

Tomato -  2

Red chillies and Kashmiri chillies - each 2

( soaked in water for few minutes )

Garlic - 2 cloves

Salt to taste

( Put it into a blender and grind to a smooth mixture)

Tempering ingredients

Oil - 3 tsp

Mustard - 1 tsp

Urad dal - 1 tsp

Jeera - 1/4 tsp

Hing - 1/4 tsp

Red chilly - 1

Curry leaves few

Other ingredients

Idly batter - 2 tsp

( diluted it with water)

Jaggery - a pinch

Roadside Thakkali Chutney

Method

Heat oil in a pan and temper it with above ingredients.

Pour the ground mixture add some water cover and cook till raw smell has disappeared.

Pour the diluted idly batter and jaggery mix well, give a rolling boil and switch off the stove.

Garnish with curry leaves and enjoy with steaming hot Idly!

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Thai Green Papaya Salad Recipe / Som Tam Thai Recipe / Green Papaya Salad Recipe / Thai-Style Green Papaya Salad Recipe

 

Thai Raw Papaya Salad

Ingredients

 Raw papaya thinly cut into strips - 1 cup ( Heaped)

( soak it in ice cold water for 10 minutes)

Crushed garlic cloves - 2

Crushed ripe red chilly - 5

Salt to taste

Palm sugar - 1 tbsp

Lime juice - 1 & 1/2 tbsp

Fish sauce - 1 tbsp

Tamarind paste - 1 tsp

Crushed long beans - 2

Crushed tomato - 1 medium size

Crushed peanuts - 2 tbsp

Small dry shrimp - 1/2 tbsp 

( I did not use in this recipe )

( adjust all above ingredients according to your taste)

Method

Drain out the water from the raw papaya and place it into a bowl.

Add all the above ingredients and gently mix till combined.

Serve immediately , enjoy with jasmine or sticky rice.

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Pulikuthi Upperi Recipe / Palakkad Style Pulikuthi Upperi Recipe / Vegetables In A Tamarind Sauce / Kerala Style Pulikuthi Upperi Recipe

Pulikuthi Upperi

Ingredients roasted and powdered

Sona masoori rice - 2 tbsp

Red chillies - 4

Hing - 1/4 tsp

Methi seeds - 1/8 tsp

( Dry roast the above ingredients till light brown, do not over fry and burn.Cool and grind to a fine powder. Keep it aside)

Other ingredients

Vegetables cut into length - 2 cups

( I used raw banana, flat beans, red pumpkin, brinjal and okra)

Thin tamarind juice - 1 cup

Salt to taste

Turmeric powder - 1/2 tsp

Water as needed to cook the vegetables

Tempering

Coconut oil - 1 tbsp

Mustard seeds - 1 tsp

Curry leaves few

Method

Add the vegetables, tamarind juice, salt, turmeric powder and water as needed and cook till they are tender. Do not over cook and mash the vegetables.

Add the ground powder and mix well till combined, switch off the stove.

Heat oil in a pan and temper with above ingredients, pour the hot tempering into the vegetables and mix well.

Best served as a side dish with rice.

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