COOKING TIPS TO FOLLOW WHILE MAKING BOONDI LADDU

Hi friends,
Boondi laddu is one of the favourite sweets in Indian cuisine. I have already posted the recipe in this blog. You can find it under the SWEETS label in this blog.

There are certain tips I would like to give you about making the boondi laddu.

• While making the batter, make sure that it is correct pouring consistency. If it becomes too watery or too thick, the shape of the boondi will not be proper. 

• If too thick, add a little water to make it thinner.
• If it is watery, add a little gram flour and mix well to avoid lumps.

• While frying the boondi, the oil should be of the right temperature.
• To test if the oil is of the right temperature, just pour a drop of the batter with the help of a teaspoon. If the drop rises to the top from the bottom immediately after pouring, then that indicates that the oil is of the right temperature.

• While frying the boondis, do not fry them for too long, else they will become very crisp
• Take them out of the oil when it is still soft to get a nice texture when you bite into the laddu

• Add cardamom powder and edible camphor to the sugar syrup to add flavour and aroma to the laddu.

• Before making laddus, take one-third portion of the sugar-coated boondis and grind them in pulse mode in a mixer to a coarse consistency.
• Then add the ground boondis to the rest of the sugar-coated boondis and mix well
• Then make the laddus to get a smooth round shape.

Hope these tips are useful. Please do follow them while making boondi laddu and enjoy the art of cooking!!!

Please do try this recipe and enjoy the art of cooking!

I would also recommend you to check my other dessert recipes and sweets recipes in this blog for some delicious and easy dessert recipes and sweets recipes.

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SAKKARAVALLI KIZHANGU PIDI URUNDAI / STEAM COOKED SWEET POTATO

Hi friends, 

    Sweet potato (sakkaravalli kizhangu / Shakar Kandi) is a very nutritious tuber. It is used in Indian cuisine to add flavour and taste to the dish.  In this recipe, the sweet potato is the main ingredient. This is a healthy recipe for adults as well as kids.

Ingredients:

• Sweet potato (sakkaravalli kizhangu / shakarkandi) - two numbers, medium sized
• Grated coconut - one fourth cup 
• Sugar - one tablespoon 
• Cardamom powder - one fourth of a teaspoon 

Method:

• Boil the sweet potato in a pressure cooker for 2 whistles
• After the pressure releases, remove from the cooker 
• Peel the boiled sweet potatoes 
• Mash them well 
• Add the grated coconut, sugar and cardamom powder 
• Mix well 
• Divide the mixture into equal portions 
• Roll each portion into a ball with the palms of both hands
• Flatten it into desired shape 
• Serve

Do try this recipe and enjoy the art of cooking!!!

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BANANA APPAM / BANANA PANCAKE

Hi friends,
Banana Appam or Banana pancake is a very easy-to-make breakfast recipe. This can be prepared with overripe bananas to get the authentic taste.

Ingredients:

• Bananas - three, medium-sized, over-ripe or ripe Bananas 
• Coconut - grated freshly, half cup 
• Jaggery - half cup 
• Rice flour - 1 and quarter cup 
• Water - 1 and half cups 
• Cardamom powder - 1 teaspoon 
• Oil or ghee (clarified butter) - for frying

Method:

• Boil the jaggery with water in a pan till the jaggery dissolves in the water 
• Take the bananas in a mixing bowl 
• Mash them well with a fork 
• Add the grated coconut and cardamom powder 
• Add the rice flour and mix well 
• Add the dissolved jaggery syrup 
• Mix well to get a batter of pouring consistency
• Heat a tawa or griddle 
• Add a teaspoon of oil or ghee 
• Drop a dollop of the batter onto the centre of the tawa or griddle 
• Spread to make a flat Appam or a pancake of desired shape 
• Flip and cook on both sides 
• Serve hot with pickle
• I usually prefer having it with pickle, you may also serve it with a dash of honey or maple syrup as per your choice.

Hope you like the recipe. Please do try it and enjoy the art of cooking!!!

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EGG CURRY / EGG MASALA

Hi friends 

Egg curry is a versatile dish in India. It can be had as a side dish for South Indian or North Indian meal as it goes well with steamed rice as well as with roti.

Ingredients:

• Eggs - 5, boiled to perfection
• Onions - 2, finely chopped
• Tomatoes - 2, cut into quarters
• Ginger - 1 inch, roughly chopped
• Garlic - 6 cloves, roughly chopped
• Curry leaves - few
• Mint leaves - few
• Coriander leaves - few
• Cinnamon - half inch piece
• Cloves - 3
• Cardamom (small) - 3
• Turmeric powder - 1teaspoon 
• Red chilli powder - 1 teaspoon 
• Coriander powder - 2 teaspoon 
• Garam masala powder - 1 teaspoon 
• Black pepper powder - half teaspoon 
• Salt to taste
• Oil - 3 tbsp

Method:

• Boil the eggs and remove the shell 
• Make longitudinal or vertical slits on the surface of the eggs all around leaving equal gap in between 
• Heat 1 tablespoon oil in kadai 
• Add half teaspoon turmeric powder and Pepper powder 
• Add the eggs and fry them to get a crispy texture 
• Remove and keep aside
• Grind the tomato,ginger, garlic to a fine paste
• Keep aside
• Add 2 tbsp oil in the same kadai 
• Add cinnamon, cloves, cardamom in the oil 
• Saute well
• Add the onions and saute well
• Add the ground tomato paste and saute well 
• Add water and cook covered with the lid for 5 minutes 
• Remove the lid 
• Add the eggs 

• Cook till the gravy thickens to the desired consistency 
• Remove and transfer to a serving bowl 
• Serve hot with steamed rice or roti and  raitha.

Please do try this recipe and enjoy the art of cooking!!!

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VADACURRY RECIPE IN TWO DIFFERENT VERSIONS

Hi Friends,

Vadacurry is a famous side dish for idli and dosa in south Tamil Nadu. It is a spicy side dish. The vadas for the vadacurry can be prepared in two ways - steam cooked vadas or fried vadas. The fried vadas are the same as I have given the recipe for masala vadai.

For the steamed version of the vadas

Ingredients:

• Chana dal Or kadalai paruppu - 1 cup 
• Red Chillies 6 to 9 numbers depending on the desired level of spiciness required
• Jeera or cumin seeds - 2 teaspoon
• Saunf or fennel seeds - 2 teaspoon
• Ginger - 1 inch, finely chopped
• Garlic - 6-8 cloves, finely chopped
• Asafetida - 1 teaspoon
• Onion - 1 medium sized, finely chopped
• Curry leaves - a handful, roughly chopped
• Salt as required

Method:

• Soak the chana dal or Kadalai paruppu in water for 1 hour
• After 1 hour drain off the water
• Grind the soaked chana dal or kadala paruppu in a mixer grinder   along with jeera, saunf, dry Red Chillies, ginger, garlic and salt
• Grind to a course paste in a mixer grinder  
• Transfer the mixture to a mixing bowl
• Add the onions and curry leaves
• Mix well 
• Divide the mixture into small portions
• Make round balls from the small portions, you can wet your palms before making the balls
• Steam cook the vadas in a steamer for 10 minutes
• Crumble the steam cooked Vadas into smaller pieces
• Keep aside

For the curry

Ingredients:

• Onions - 2 big sized, finely chopped
• Tomatoes - two big sized, finely chopped
• Garlic - 8-10 cloves, roughly chopped
• Ginger 1 inch, roughly chopped
• Turmeric powder - 1/2 teaspoon 
• Red chilli powder - 1 teaspoon
• Coriander powder - 2 teaspoon
• Cinnamon - 1 inch 
• Cloves - 3 numbers 
• Cardamoms or elaichi, small - 3 numbers 
• Dry red chilli - one number, preferably Guntur round Chilli
• Salt to taste 
• Oil - 3 tbsp 
• Curry leaves - a few 
• Water - 1 cup

Method:

• Heat oil in a kadai 
• Add cinnamon, cloves, cardamom and red chilli
• Saute well
• Add ginger, garlic and saute well
• Add onions and stir fry for a minute 
• Add tomatoes and stir till they become soft and mushy 
• Add turmeric powder, red chilli powder, coriander powder, salt 
• Saute well
• Add water and cook with the lid closed for about five minutes
• Remove the lid 
• Add the crumbled steamed vadas 
• Allow it to thicken till the desired consistency
• Serve hot with hot idlis or set dosa

For the fried version:

To prepare the fried version of the vadacurry, you can add fried masala vada to the curry instead of steam cooking the vadas as you can fry them in hot oil and then use them after splitting them into pieces with your hands

Else, you can also use leftover masala Vada for the recipe as well.

Do try this recipe and enjoy the art of cooking!!!

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MASALA VADAI or PARUPPU VADAI

Hi Friends,

Masala vadai or paruppu vadai is an easy to make South Indian recipe. It is one of the popular Street foods in Tamil Nadu, the southern state of India. It can be prepared as part of the meal, to be relished with payasam (you will also find recipes of Payasams in this blog) or else It can also be had as an evening snack.

INGREDIENTS:

• Chana dal Or kadalai paruppu - 1 cup 
• Dry Red Chillies -  6 to 9 numbers ; (depending on the desired level of spiciness required)
• Jeera or  cumin seeds - 2 tsp
• Saunf or fennel seeds - 2 tsp
• Ginger - 1 inch,  roughly chopped
• Garlic - 6 cloves, roughly chopped
• Asafetida - 1 tsp
• Onion - 1,  medium sized, finely chopped
• Curry leaves - a handful, roughly chopped
• Salt as required
• Water - to soak the chana dal or kadalai paruppu

METHOD:

• Soak the chana dal or Kadalai paruppu in water for 1 hour
• After 1 hour drain off the water
• Grind the soaked chana dal or kadala paruppu in a mixer grinder  along with jeera, saunf, dry Red Chillies, ginger, garlic and salt
• Grind to a course paste in a mixer grinder  
• Transfer the mixture to a mixing bowl
• Add the onions and curry leaves
• Mix well
• Divide the mixture into small portions
• Make round balls from the small portions (you can wet your palms before making the balls)
• Gently flatten the ball in the centre to get the desired shape of a vadai
• Heat oil in a kadai
• Drop the vadais in hot oil
• Deep-fry the vadais till they turn golden brown
• Remove from oil
• Place it on a kitchen tissue (paper towel) to drain off the excess oil
• Serve hot

Do try this recipe and enjoy the art of cooking!!!

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