BM #120 Week 3 Day 3 -

These deep fried methi pakoras are an excellent addition to any party menu and also with a cup of tea on a rainy day.

I had included these pakoras as part of a Gujarati Thali last year. 

Recipe Source here
Ingredients - 

Methi leaves washed, chopped and blanched 1/2 cup
Salt, Sugar, Green chili paste, hing as per taste
Water 1/2 cup + Baking Soda a pinch
Besan / Gram Flour / Senagapindi 1 cup (more if needed) 
Oil 1 Tbsp + more for deep frying
To Coarse Grind - 
Peppercorns 6-8
Coriander seeds 1 tsp
Ajwain / Vaamu 1 tsp

Method Of Preparation -


I used frozen methi leaves. So I just thawed them.

In a mixing bowl, add a tablespoon of oil, water and baking soda. Mix well.

Add in the salt, sugar, green chili paste, hing, thawed methi leaves.

Coarsely grind peppercorns, coriander seeds and ajwain. Add it into the mixture.

Gradually add besan and mix well without lumps to make a stiff batter.

Heat the oil in a wok/kadai.

When the oil is adequately hot, scoop a teaspoon of batter and gently drop in hot oil. Add as many scoops as the kadai can accommodate without crowding the oil.

Allow those scoops of batter to brown well on all sides and remove with a slotted spoon onto kitchen paper towels to drain excess oil.

Continue frying with the rest of the batter.

Serve with Green Chutney or Tamarind Date chutney or ketchup.


BMLogo



Preparation Time 45 minutes
Serves 7-8

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BM #120 Week 3 Day 2 - 

This classic vada made healthier in the air fryer is our go-to snack. I understand that traditionally it is made in the state of Maharashtra and the recipe is slightly different. But this is how I made and came out perfect in the air fryer.

Each air fryer is calibrated differently and so please keep an eye on them and check if the timings match your appliance.

Ingredients - 

Sabudana/Saggubiyyam/Sago 2 cups
Curds/Yogurt 1/2 cup (Divided use)
Potatoes boiled and roughly mashed 1 cup
Turmeric 1/2 tsp
Peanuts coarsely crushed 1/2 cup
Green chilies finely chopped as needed
Coriander leaves, finely chopped 2 Tbsp
Salt to taste
Seasoning (Oil 1 Tbsp, Chana Dal 2 tsp, Urad Dal 1 tsp, Cumin 1/2 tsp, Mustard seeds 1/2 tsp, Curry leaves few)
Lemon Juice as needed


Method Of Preparation -

Wash Sabudana in clean water and drain. Add 1/4 cup of curds/yogurt mix well, cover and set aside overnight.

Note - Sabudana can be washed and soaked in water for about an hour depending on the variety of sabudana used. Drain the water and use it in the next step. I have tried both ways.

Fluff the soaked sabudana and mix in salt, turmeric, coarsely crushed peanuts, green chilies, chopped coriander leaves and mashed potato.

After the mustard seeds pop and the dals are brown, remove from heat and pour into the sabudana mixture.

Squeeze in some lemon juice and mix well adding as much of yogurt as needed to make it into a stiff dough.

Make about 16-18 equal portions of the mixture and pat them into 2-3 inch patties. Spray or brush oil on both sides of the discs and set aside.

Preheat the air fryer at 400 for about 3 minutes. Arrange the patties so they don't touch each other and bake for 6-8 minutes and check for doneness. Flip each of them and bake for a couple of minutes. Remove when they appear crisp at the edges. Continue with the rest of the patties until the dough is used up.

Each air fryer is calibrated differently so keep an eye on the first batch to check the timings.

Serve as is or with a chutney of your choice.



BMLogo


Preparation Time 30 minutes + soaking time 
Makes 16-18

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BM #120 Week 3 Day 1 - 

This week its all about snacks here at my space. These Vadas  make a wonderful addition to the tea tray and also a good idea for offering to the Lord.

I had made this for Varalakshmi Vratham of 2020. I made these just like the Alasanda Vada (Black eyed peas Vada). We loved the flavor and thanks to my MIL, we got to enjoy these.

Recipe Source MIL
Ingredients - 

Rajma 1 cup
Ginger 1 inch
Green Chillies 2 (or as per taste)
Curry leaves few
Coriander leaves, finely chopped 3 Tbsp
Hing/Asafoetida 1/4 tsp
Salt as needed
Oil for deep frying



Method Of Preparation -

Wash and soak Rajma in adequate water for 3-4 hrs.

Drain and coarsely grind them along with ginger, salt and green chillies without adding water. 

Add in the chopped curry leaves, coriander leaves and hing too.

Meanwhile heat oil for deep frying in a wok/kadai.

Mix well, check for the taste and the batter is ready ! The batter should be thick and not runny.

Take lime sized batter and pat them into small discs with your fingers and gently slide them into the hot oil. Ensure that the oil is hot enough.

Continue frying these vadas in batches until the batter is done.

Serve hot and enjoy!



BMLogo


Preparation Time 30 minutes + soaking time
Makes 16-18

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BM #120 Week 2 Day 3 - 

Today's recipe from Tamil Nadu starts with C, the third letter of the English alphabet.

This is a simple curry with minimal ingredients and brings out the natural taste of the vegetable. The star ingredient apart from the vegetable itself is coconut. So feel free to add as much as preferred.

If you have missed the previous post in this "A-Z dishes from Tamil Nadu" series, here are the links -


Ingredients - 

Chow chow peeled, seeded, diced 3 cups
Salt Turmeric as needed
Fresh or frozen coconut (shredded) 2 Tbsp
Seasoning (Oil 1 tsp, mustard seeds 1/2 tsp, Chana Dal 1 tsp, Urad dal 1 tsp, Jeera a pinch, Red chilies 2, Curry leaves few)



Method Of Preparation -

Peel the skin of chow-chow, remove the seed and cut the peeled chow chow into small cubes.

Boil the chow chow cubes along with salt and a pinch of turmeric powder in 1 cup of water. (I would steam in a steamer or microwave for 8 minutes).

After chow chow becomes tender, remove and keep aside.

In a heated pan, add oil. Add mustard seeds, chana dal, urad dal, jeera, dry red chillies and curry leaves.

After the mustard seeds pop and the dals are brown, add the cooked chow chow.

Cook on low flame for 2-3 minutes.

Finally add the grated coconut and stir fry on high heat for a minute and remove from heat.

Chow chow poriyal is ready to be served.


BMLogo


Preparation Time 20 minutes
Serves 4-5

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BM #120 Week 2 Day 2 - 

Today's recipe is this flavorful kootu with Green beans which I love. The kootu masala is very easy and quick to make as well. My friend makes the masala ahead of time and just grinds the coconut as needed.

Ingredients - 

Toor Dal 3/4 cup
Salt, Turmeric as needed
Tamarind Extract 2 Tbsp (or as needed)
Green Beans chopped 1 cup
Coriander leaves finely chopped 1 Tbsp
Seasoning (Oil 2 tsp, Urad Dal 1 tsp, Mustard Seeds 1/2 tsp, Methi seeds a pinch, Cumin seeds 1/2 tsp, Curry leaves few, Dry red chili 1-2, Asafotida 2 pinches)
To Roast and Grind-
Chana Dal 2 tsp
Urad Dal 2 tsp
Coriander seeds 1 tsp
Cumin Seeds 1 tsp
Dry Red Chilies 3-4
Coconut 1/4 cup (I used frozen)



Method Of Preparation -

Pressure cook chopped green beans and toor dal separately adding a pinch of turmeric.

While the dal is cooking, the masala powder can be made. Roast all the ingredients except coconut, separately. Grind the roasted ingredients and add the coconut and half cup of water water to make a fine paste.

After the dal is cooked and the pressure released, heat a pan and add oil and the rest of the seasoning ingredients. 

After the mustard seeds pop and the dals are brown, add the cooked green beans, and the kootu masala and allow them to cook for a few minutes. 

Add in tamarind extract, salt, turmeric, jaggery (if using), and the cooked toor dal. Let the flavors blend in.

After the kootu simmers for a few minutes, remove from heat and serve hot with rice and ghee.

BMLogo


Preparation Time 40 minutes
Serves 4-5

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BM #120 Week 2 Day 1 - 

After a 2 month break, I am back with a new theme in the new year. This week I have chosen to highlight some recipes from Tamil Nadu. This would be a continuous theme spanning many months as the recipes are going to be in alphabetical order. So this week, the recipes starting with the first three letters of the Alphabet will be shared. 

Akkaravadisal is a typical Tamil Iyengar recipe served in many temples across Tamil Nadu. There are very many traditional methods of preparing this dish. Kalyani was gracious to share her family recipe with me and here is how I made it. 

Recipe Source Kalyani
Ingredients - 

Rice 1 cup
Moong Dal 1/4 cup
Milk 3-4 cups
Jaggery 1 cup (Adjust as needed)
Ghee 4-6 Tbsp (as preferred)
Cardamom Powder 1/4 tsp
Cashews and Raisins handful each



Method Of Preparation -

Wash and soak rice and moong dal for about 10 minutes.

Drain and fry them in about 2 Tbsp of ghee for about 3-4 minutes until they become aromatic.

Remove from heat, mix in about 3 cups of milk and about a cup of water to the fried rice+dal mixture. Pressure cook for up to 4-5 whistles or if using the Instant Pot, then pressure cook for about 9 minutes. Once the pressure is released, mash the cooked rice+dal mixture and set aside.

Meanwhile powder the jaggery and boil in about a cup of water until a one string consistency is achieved. If the jaggery has impurities, please strain using a muslin cloth or a fine mesh.

After the syrup is cooled,  In a heated non-stick pan, add the mashed rice+dal and the jaggery syrup and mix gently. Adjust the consistency by adding more hot milk. Allow the mixture to simmer. Sprinkle cardamom powder as well.

In a separate pan fry the cashews and  raisins in ghee and pour it onto the simmering akkaravadisal.

Remove from heat and serve hot or warm.

BMLogo


Preparation Time 45 minutes
Serves 10-12

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