VAZHAKKAI BAJJI / RAW BANANA BAJJI

Hi friends,
Vazhakkai or raw banana bajji is a very easy to prepare recipe at home.

Ingredients:

• Raw banana - 1, medium-sized, cut into slices 
• Besan or Gram flour - 4 tablespoon 
• Rice flour - 2 tablespoon 
• Corn flour - 1 tablespoon 
• Red chilli powder - 1 and half teaspoon 
• Salt to taste 
• Turmeric powder - half teaspoon 
• Water - one fourth Cup 
• Oil for frying

Method:

• Take a mixing bowl 
• Add the besan, rice flour, corn flour, red chilli powder, turmeric powder and salt 
• Mix well 
• Add water little by little to get a batter of slightly thick flowing consistency 
• Heat oil in a kadai or wok 
• Dip 1 piece of the sliced raw banana in the batter so that it gets coated with the  batter all over 
• Drop it in the hot oil 
• Flip over and cook on both sides 
• Remove from oil 
• Place on a kitchen tissue (paper towel) to drain out excess oil 
• Repeat the same with other slices 
• Serve hot with accompaniment of your choice

Tip:

• You can cut the slices vertically or cut it into roundels

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

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PANCHAMIRTHAM

Hi friends,

Panchamirtham is a neivedhyam or an offering to god prepared during special occasions. It is usually made of five ingredients and hence the name. It also forms an integral part of abhishekam or holy bath given to god in temples.

Ingredients:

• Bananas - 2, preferably ripe bananas 
• Jaggery - 1/4 th cup
• Sugar candy - 2 tsp
• Honey - 1 tablespoon
• Ghee or clarified butter - 2 tablespoons

Method:

• Mash the ripe bananas with the help of a fork
• Heat the ghee (clarified butter) in a pan
• Add the mashed bananas 
• Sauté well for a minute 
• Add the jaggery and mix well
• Add the honey
• Mix well till the mixture starts leaving the sides of the pan
• Add the sugar candy and remove from the stove 
• Serve or store in an airtight container 

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CHICKEN KULAMBU / SPICY CHICKEN GRAVY

Hi friends,
Chicken kulambu or the spicy chicken gravy is one of my favourite chicken recipes. It is the authentic side-dish that is commonly available in any south tamilnadu non-vegetarian restaurant.

Ingredients:

• Chicken - 1/2 kg
• Cumin seeds or jeera - 1 teaspoon 
• Fennel seeds or saunf - 1 teaspoon 
• Small onion shallots - 1 cup
• Garlic - 12 cloves
• Ginger - 1 inch piece
• Turmeric powder - 1/2 teaspoon 
• Red chilli powder - 3 teaspoons
• Coriander powder - 2 teaspoons
• Garam masala powder - 1/2 teaspoon 
• Curd - 2 tablespoons 
• Coconut - grated - 2 tablespoons 
• Water - 1-1.5 cups
• Curry leaves - a few
• Salt to taste
• Oil - 3 tablespoons

Method:

• Heat oil in a pressure cooker 
• Add the cumin seeds, fennel seeds, small onion shallots, Garlic cloves and the chopped ginger 
• Sauté well
• Transfer this to a mixer grinder   jar
• Grind it to a smooth paste in a mixer grinder  without adding water
• Heat oil in the pressure cooker 
• Add the curry leaves
• Add the turmeric powder, red chilli powder, coriander powder and garam masala powder 
• Sauté well
• Add the chicken
• Sauté well for a minute till the chicken is coated well with the masala powders
• Add the ground onion paste
• Sauté well 
• Add the curd
• Sauté for half a minute
• Add 1 cup of water and cook in the pressure cooker for 2 whistles
• Grind the coconut with half a cup of water in a mixer grinder   jar
• Once the pressure in the cooker releases, open the pressure cooker
• Add the ground coconut paste
• Again cook in the pressure cooker for 1 whistle
• Once done, serve with accompaniment of your choice 

Tips:

This chicken kulambu or the spicy chicken gravy goes well with the following:

• Parotta
• Idli
• Dosa
• Steamed rice
• Phulka roti

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

Hi friends,

Salt roasted peanuts are a nutritious all-time snack. It can be prepared easily at home.

Ingredients:

• Raw Peanuts or groundnuts - 1 cup
• Salt - 1/2 kg for roasting 

Method:

• Heat the salt in a kadai  or wok
• Once the salt is hot, add a handful of groundnuts in it
• Keep stirring it with a perforated ladle all around
• Roast them till they are done
• Remove from the salt
• Repeat the same with the rest of the groundnuts and roast them in batches
• Serve or store in an airtight container

• The airtight container I use for storage depends on the amount that I need to store. Accordingly, I use one of the containers, the links for which are given below:

  
  

  Tupperware Plastic Container - 1.7 Litres

  
  

  Tupperware - Within Reach Canister 840ml

  
  

  Glass Container (400 ml) with Rust Proof Air Tight Lid

  
  

  Matki Glass jar with Airtight Metal Lid - 500 ml

  
  

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ONION BAJJI

Hi friends,
Onion bajji is a very easy to prepare recipe at home.

Ingredients:

• Onions - 2; medium-sized, cut into round slices 
• Besan of Gram flour - 4 tablespoon 
• Rice flour - 2 tablespoon 
• Corn flour - 1 tablespoon
• Red chilli powder - 1 and half teaspoon 
• Salt - to taste 
• Turmeric powder - half teaspoon 
• Water - one fourth Cup 
• Oil for frying

Method:

• Take a mixing bowl 
• Add the besan, rice flour, corn flour, red chilli powder, turmeric powder and salt 
• Mix well 
• Add water little by little to get a batter of slightly thick flowing consistency 
• Heat oil in a kadai  or wok 
• Dip 1 piece of the sliced onion in the batter so that it gets coated with the  batter all over 
• Drop it in the hot oil 
• Flip over and cook on both sides 
• Remove from oil 
• Place on a kitchen tissue (paper towel) to drain out the excess oil
• Repeat the same with the other slices
• Serve hot with accompaniment of your choice

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RAVA LADDU / SOOJI KE LADDOO

Hi friends,
Rava laddu is an easy to make laddu recipe. This recipe can be made easily by beginners as well.

Ingredients:

• Rava / Sooji / Semolina - 1 cup
• Sugar - 3/4 cup
• Ghee or clarified butter- 2tbsp
• Milk - 1/8th cup
• Cardamom powder - 1 teaspoon 
• Cashews - 6 
• Raisins - 6

METHOD:

• Heat 1 tbsp ghee or clarified butter in a pan
• Roast the rava in it till the color starts changing and it emits a nice aroma
• Powder the sugar in a mixer grinder   
• Add the roasted rava and pulse it a few times in the mixer grinder   jar till it becomes a coarse powder
• Transfer the contents to a mixing bowl
• Heat ghee or clarified butter in a pan
• Roast the cashews and raisins in the ghee
• Add it to the rava and sugar mixture
• Add cardamom powder and mix well
• Add hot milk to the mixture
• Mix well
• Melt ghee or clarified butter and keep adding it to the flour as you keep mixing it with a ladle
• Once it cools slightly, shape them into round balls or laddus with your hands
• Serve

Tips:

• Since the milk is hot, you can actually see the sugar melting and combining with the rava to become a dough like consistency which will be easy to make laddus
• Smear some ghee or clarified butter onto your palms to get a perfect shape for laddus
• You can store this for upto two days in an airtight container 

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BHATURE / CHOLA POORI / BHATURA

Hi friends,

Bhature are a kind of Indian flat bread made from refined flour. They go well with authentic Punjabi chole. It is a Punjabi dish but famous all over India. In Tamilnadu, it is classically called as "chola poori".

Ingredients:

• Maida or Refined flour - 1 cup 
• Curd - 1 tbsp
• Baking soda - a pinch
• Sugar - 1 teaspoon
• Salt - half a teaspoon
• Oil - 1 teaspoon, for the dough
• Oil for frying 
• Water - half cup, approximately

Method:

• Take the Curd, baking soda, oil and sugar in a mixing bowl 
• Mix well
• Add the maida and salt
• Mix well
• Add the water little by little and knead to form a dough which is tight
• Cover the dough with a cloth
• Allow it to rest for 15 minutes
• Divide the dough into equal portions 
• Roll out each portion into a circle
• Heat oil in a kadai  or wok 
• Deep fry the rolled out Puris in hot oil till they are done 

• Serve hot with any accompaniment of your choice

Tips:

• To get perfect round shape of Puris, roll out the dough and cut it with the help of a Cookie Cutter
• Alternatively, you can use the sharp edge of the round stainless steel canister to cut out circles

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KURKURI BHINDI

Hi friends,
Kurkuri bhindi is a crispy dish that can be had as a part of a meal or even as an evening snack. It is a north-Indian recipe.

Ingredients:

• Bhindi or ladies fingers - 250 grams 
• Turmeric powder - 1 teaspoon 
• Red chili powder - 1 and half teaspoon 
• Coriander powder - 1 tablespoon 
• Besan or gram flour - 3 tbsp 
• Rice flour - 2 tablespoon 
• Corn flour - 1 tablespoon 
• Salt to taste 
• Chat masala - half teaspoon 
• Dry mango powder or amchur powder - 1 tablespoon 
• Oil for frying

Method:

• Wash the ladies fingers
• Cut the head and tip of the ladies fingers
• Slit them vertically and remove the seeds
• Take a mixing bowl 
• Add the the besan, rice flour, corn flour, turmeric powder, red chilli powder, coriander powder, salt and amchur powder 
• Mix well
• Add the sliced ladies fingers
• Heat oil in a kadai  or wok
• Drop the ladies fingers in the hot oil
• Fry them till they are cooked well and turn crisp
• Remove from oil
• Place on a kitchen tissue (paper towel) to drain off the excess oil
• Repeat the same with the rest of the ladies fingers and fry them in batches
• Sprinkle the chat masala
• Serve hot

Tips:

• In case, you do not have amchur powder, you can add few drops of lime juice to enhance the taste

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

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MALABAR PAROTTA

Hi friends,
Malabar parotta is a layered flat Indian bread popular in the southern state of Kerala.

Ingredients:

• Refined flour or maida - one and a half cup 
• Water as required 
• Salt to taste 
• Oil ¼ -⅓ cup to knead the dough 
• Oil for frying

Method:

• Take maida in a mixing bowl 
• Add the salt and 3 tablespoon of oil 
• Mix well 
• Add water little by little and knead well to make a dough 
• Once it is almost done, add another tablespoon of oil, knead well to form a smooth dough 
• Allow it to rest it for 5 minutes 
• After 5 minutes, add another tablespoon of oil 
• Knead the dough well
• Divide the dough into equal portions 
• Make a ball with each portion 

• Roll out each ball to make a flat disc
• Cut the dough with the help of a knife or a Pizza cutter into thin strips 
• Gather all the thin strips into a bunch and roll them to form a circle 
• Now, roll out this Circle to a flat layered disk
• Heat a tawa or a griddle 
• Place the layered Parotta on the tawa 
• Cook on both sides by flipping over 
• Add oil to the Parotta as you cook it 
• Remove once it is done
• Serve hot with accompaniment of your choice

Tips:

Malabar parotta can be relished with spicy chicken gravy.

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

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POTATO BAJJI

Hi friends,

Potato bajji is one of my all time favourite snack recipes which is very easy to prepare at home.

Ingredients:

• Potatoes -2 ; medium-sized, cut into slices 
• Besan or Gram flour - 4 tablespoon
• Rice flour - 2 tablespoon 
• Corn flour - 1 tablespoon 
• Red chilli powder - 1 and half teaspoon 
• Turmeric powder - half teaspoon 
• Salt - to taste
• Water - one fourth Cup 
• Oil for frying

Method:

• Take a mixing bowl 
• Add the besan, rice flour, corn flour, red chilli powder, turmeric powder and salt 
• Mix well 
• Add water little by little to get a batter of slightly thick flowing consistency
• Heat oil in a kadai or wok 
• Dip 1 piece of the sliced potatoes in the batter so that it gets coated with the  batter all over
• Drop it in the hot oil 
• Flip over and cook on both sides
• Remove from oil 
• Place on a kitchen tissue (paper towel) to drain out excess oil
• Repeat the same with other slices 
• Serve hot with accompaniment of your choice

Tips:

The potato bajji can be had with the following:

• Sambar
• Coconut chutney
• Tomato sauce

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

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GHEE RICE / THENGAI PAAL SAADHAM / COCONUT MILK AND GHEE RICE

Hi friends,

Ghee rice or Thengaipaal saadham is a traditional South Indian recipe usually made for occasions in Trichy district of Tamilnadu, the southern state of India.

Ingredients:

• Basmati rice - 1 cup 
• Ghee or clarified butter - 3 to 4 tbsp 
• Bay leaf - 1 
• Cinnamon - one inch piece
• Cardamom - three pods
• Cloves - three numbers 
• Garlic - 6 cloves, vertically slit
• Ginger - half an inch piece, grossly chopped
• Small onion shallots - half cup 
• Green chillies - 2; vertically slit 
• Cashews - 6 numbers 
• Salt to taste 
• Coconut milk - 2 cups 
• Coriander leaves for garnishing

Method:

• Wash the basmati rice and Soak it in a cup of water for 30 minutes
• Heat ghee in a pressure cooker 
• Add the cinnamon, cardamom, cloves, bay leaf, cashews, garlic and Ginger one by one 
• Saute well 
• Add the small onion shallots and green chillies 
• Sauté well 
• Add the soaked basmati rice after draining the water
• Add salt 
• Mix well
• Add the coconut milk 
• Cook in the pressure cooker  for one whistle followed by two minutes after simmering the flame 
• Once the steam releases, remove from the pressure cooker 
• Transfer to a serving bowl 
• Garnish with chopped coriander leaves 
• Serve hot with accompaniment of your choice

Tips:

The ghee rice can be had with any one of the following accompaniments:

• Vegetable kurma 
• Chicken kurma 
• Mutton kurma 
• Mutton sukka 
• Chicken sukka 
• Chicken gravy

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

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EGG BURJI / ANDA BHURJI RECIPE

Hi friends,

Egg burji is an easy to prepare recipe with egg. It is a very healthy recipe especially for children.

Ingredients:

• Eggs - 4 
• Onion - 1, medium sized, finely chopped 
• Tomato - 1, medium sized, finely chopped 
• Cinnamon- half an inch piece
• Cloves - 2
• Oil - 2 tbsp 
• Curry leaves - a few 
• Turmeric powder - half a teaspoon
• Red chilli powder - 1 teaspoon 
• Coriander powder - 1 teaspoon 
• Garam masala powder - half a teaspoon 
• Green chilli - 1, finally chopped 
• Salt to taste 
• Water - half a cup 
• Coriander leaves for garnishing

Method:

• Heat oil in a pan 
• Add the cinnamon, cloves
• Sauté well 
• Add the curry leaves and chopped green chilli 
• Saute well 
• Add the chopped onion 
• Sauté well for a minute 
• Add the turmeric powder, red chilli powder, coriander powder, garam masala powder and salt 
• Sauté well 
• Add the chopped tomatoes 
• Sauté well till the tomatoes become mushy
• Add water 
• Cook with the lid covered till all the water evaporates 
• After the water evaporates, remove the lid 
• Add the eggs, one by one, stirring well in between 
• Keep stirring well till the eggs are cooked well
• Garnish with chopped coriander leaves 
• Serve hot

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

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CHILLI CHEESE TOAST AND PEPPER CHEESE TOAST

Hi friends,

Chilli cheese toast is an easy to prepare recipe. It can be had as an anytime snack. Pepper cheese toast is an alternate version of the same for people who prefer pepper.

Ingredients:

• Bread slices - 2 
• Cheese - one small cube of processed cheese 
• Red chilli powder - half to 1 teaspoon, depending on the level of spiciness required
• Butter - one teaspoon

Method:

• Take a bread slice 
• Smear half a teaspoon of butter over it  
• Sprinkle the red chilli powder over it 
• Grate the cheese with the help of a handheld cheese grater 
• Place the bread slice in a grill for 3 to 4 minutes depending on the desired level of crunchiness 
• Serve hot with accompaniment your choice

For Pepper Cheese Toast:

• In the above recipe, use black pepper powder instead of red chilli powder 

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

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CHILLI GARLIC CHEESE TOAST

Hi friends,

Chilli garlic cheese toast is an easy to prepare recipe. It can be had as an anytime snack.

Ingredients:

• Bread slices - 2 
• Cheese - one small cube of processed cheese 
• Garlic - 3-4 cloves, finely chopped 
• Red chilli powder - half to 1 teaspoon, depending on the level of spiciness required 
• Butter - one teaspoon

Method:

• Take a bread slice 
• Smear half a teaspoon of butter over it 
• Sprinkle the chopped garlic on top of it
• Grate the cheese with the help of a handheld cheese grater 
• Sprinkle the red chilli powder over it 
• Place the bread slice in a grill for 3 to 4 minutes, depending on the desired level of crunchiness 
• Serve hot with accompaniment your choice

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

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BREAD TOAST WITH OMELETTE

Hi friends,

Bread omelette is a common and easy to make breakfast in almost every household. This is an Indian version of the English breakfast. It is a very healthy breakfast for people of all ages.

Ingredients:

• Bread slices - 3
• Butter - one teaspoon 
• Egg - 1 
• Onion - half, medium-sized, finelychopped 
• Green chilli - half, finelychopped 
• Oil - one teaspoon 
• Salt - to taste

Method:

• In a tawa or griddle, add a teaspoon of butter 
• Toast the bread slices in the butter to an extent of your choice; I usually like it slightly dark brown 
• Once toasted, keep aside
• In a bowl, Beat the egg with the help of a whisk till it becomes fluffy 
• Add the chopped onion and green chillies 
• Mix well with the same whisk
• Heat a tawa  or griddle, add 1 teaspoon oil 
• Pour the egg mixture on it 
• Cook on both sides by flipping over till it is done
• Serve hot with the toasted bread slices

Tips:

• You can add Black pepper powder instead of green chillies, in case, you do not want children or yourselves to bite into the chopped green chillies

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BEETROOT MASALA VADAI

Hi friends,
Beetroot Masala vadai is a healthy version of  the regular masala vadai. Especially for children who are very fussy eating beetroot, this is an ideal recipe. It can also be had as an evening snack.

Ingredients:

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

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 in a mixer grinder  along with jeera, saunf, dry Red Chillies, ginger, garlic, asafoetida powder and salt
• Grind to a course paste in a mixer grinder  
• Transfer the mixture to a mixing bowl
• Add the grated beetroot, chopped 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 vada
• Heat oil in a kadai 
• Drop the vada in hot oil
• Deep-fry the vadas till they are done
• Remove from oil
• Place it on a kitchen tissue (paper towel) to drain off the excess oil
• Serve hot

Tips:

• While adding the beetroot, make sure to squeeze out the excess water that oozes out from the beetroot and then add it to the mixture, else, there is a chance of the mixture becoming very watery thereby making the vadas very oily after frying

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

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ASOKA HALWA / MOONG DAL HALWA

Hi friends,

Ashoka halwa or moong dal halwa is a traditional sweet made in south and north Indian cuisine. In Tamilnadu, the southern state of India, it is famous especially in the Thanjavur district and is popularly known as Ashoka. It forms an integral part of wedding feast.

Ingredients:

• Split moong dal - half a cup, soaked for 2 hours 
• Sugar - one cup 
• Clarified butter or ghee - ¼ - ½  cup, as required 
• Cardamom powder - 1 teaspoon 
• Cashews- 6 
• Water - 2 cups

Method:

• Pressure cook the moong dal with water till it is cooked well, approximately three wishes in a small pressure cooker 
• Mash the cooked dal and keep aside
• Alternatively, you can run it in a mixer grinder in pulse mode to mash it evenly
• Heat 1 tablespoon ghee or clarified butter in a pan 
• Add the cashews and fry them well and keep aside 
• Add 2 tbsp ghee or clarified butter to the same pan 
• Add the cooked dal and sugar
• Keep stirring well 
• Add ghee or clarified butter little by little till the Dal changes colour and separates from the pan 
• Add the cashews and the cardamom powder 
• Mix well 
• Serve hot

Tips:

• In case the Dal is not cooked well, you can use a hand blender to make it into a smooth paste 
• Some people add one tablespoon of Atta or wheat flour to the recipe to get a smoother consistency. Typically, the cooks who make it for the weddings add wheat flour in this recipe. In that case, you need to roast Atta on low flame in ghee or clarified butter and then add it to the halwa as you are stirring the dal and sugar

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

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POTATO MASALA / URULAI KIZHANGU MASALA / ALOO BHAJI

 Hi friends,
Potato masala / Urulai kizhangu masala is a very common dish made for breakfast in Tamilnadu, the southern state of India. It is had as an accompaniment to Puri during breakfast.

Ingredients:

• Potatoes - 2, medium sized, boiled in pressure cooker, peeled and mashed 
• Green chillies - 2 
• Mustard seeds - half a teaspoon
• Jeera or cumin seeds - half a teaspoon
• Split urad dal - half a teaspoon 
• Gram Dal - half a teaspoon 
• Oil - 2 tbsp 
• Onion - 1, medium sized, finely chopped
• Tomato - half a tomato, finely chopped
• Turmeric powder - half a teaspoon 
• Salt to taste 
• Water one to one and half cups depending on the desired consistency curry leaves a few

Method:

• Heat oil in a pan 
• Add the mustard seeds, jeera, gram Dal, split urad dal and sauté well 
• Add the green chillies, curry leaves and sauté well
• Add the onions, tomatoes one after another and sauté well
• Add the turmeric powder, salt and sauté well 
• Add the water 
• Cook with a lid covered on the pan for 2-3 minutes till the water comes to a boil 
• Once the water boils, add the mashed potatoes 
• Mix well till the desired consistency is reached 
• Serve hot with Puri or chapati or phulka roti

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