My Awards and Potato Bonda ---Thankyou All

Just one month more to go for my 1st year anniversary and few little more post for my 100th post and i got these 2 awards ...It is really something unimaginable .. i have to thank each and every person who have been coming to my blog often and supporting me by commenting your thoughts and encouraging me ...

This all started one day when was searching for a recipe i had come across mythreyee blog. She was the first who inspired me to start my blog. If fact she was very kind to respond to my emails for my initial start up. I had come across Asha ji website and had mailed her also for few advice. She was very supportive and kind to guide me. Thank you both once again...

Award is something that inspires me more to innovate new recipe and post them. You know i have put on so much weight by cooking and trying many new recipe. I keep trying and cooking and experimenting many new recipes at home.

Thank you Mythreyee for passing the Rocking Girl award .

Thank you Seema for passing me Nice matters award. Its about..

"“Nice Matters Award is for those blogger who are nice people; good blog friends and those who inspire good feelings and inspiration. Also for those who are a positive influence on our blogging world.” "

Loads of friends and loads of ideas and tones and tones of knowledge is what i have gained in all these months of blogging.

I am going to pass these awards to TBC - Budding Cook and Sree - Tasty Travel .

Now coming to the recipes ...I am sure everybody would love to eat...

This is the first time i am making them at home. My mom used to make them but never ventured on it alone. So for the first time the outcome was awesome. This has a huge list of ingredients, but it tasted awesome. So here it goes...

Raw Materials Required


Dipping Batter Alone

Bengal-gram dal flour – 2 cups
Rice Flour -1 cup
Red chilli powder – 1 tsp
Hing a couple of pinches
Salt as per desire

Potato Bonda

Potatoes – 1 lb (pressure cook and peel the skin and mash them well)
Onion -1 -2 cup (diced)
Green chillies -6-7 ( finely chopped)
Haldi powder -1/2 tsp
Mustard Seeds -1 tsp
Urdh Dhal -1/2 tsp
Oil -3 tsp
Hing a couple of pinches
Curry leaves
Lemon Juice 5-6 tsp
More oil for deep frying..


Preparation style..

Mix all the batter ingredients together by adding enough water. The consistency should be semi thick and set them aside. In a kadia add the oil and mustard seeds. Allow it to crack and then add urdh dhal.Then add hing ,onion ,green chilli and fry them until they turn brun. Then add haldi powder and smashed potato and mix them well. Add salt and lemon juice and mix them well.

Take small handful of the potato mix and make small tiny balls and keep them in a tray. On the other side heat the oil for deep frying. Once the oil is hot then take the potato ball and dip it in the batter and see to that the batter is all over the potato ball (entire coating) and very slowly drop it hot oil. Drop 4 potato balls at a time in the hot oil so that you have enough space to turn and flip the balls around so as you get an crunchy and crispy layer on the outside. Once it starts to change color then remove from the oil and place them in a tissue paper to drain out the excess oil.

I served my potato Bonda with coconut chutney.Simple and easy one !!

Coconut Chutney

Raw Materials

Coconut -1 cup
Green chilli -2-3
Salt as per desire

Preparation Style

Grind all the ingredients together by adding enough water. Transfer them to a small bowl and add salt and mix well and serve with potato Bondo.

Thank you all once again ..Enjoy the Bonda !!!!

Rescue Please!!!!!

This is the first time i am a biscotti..Not sure where the mistake was .It really melted away.But it was a real disaster. Although the taste was good but it was not crispy.Even seema our friend tasted it.She liked it but was not crispy. I prepared as per the instruction on the website Foodnetwork-Giada ..But did not turn up well ...Could any body share with me the perfect recipe ..I would love to prepare it ....

Omapodi

Who does like omapodi .I make them often at home .Its awesome to have some omapodi and hot hot chai .No words to say .I make them and try it to store it for a week but does not stay beyond a couple of days ...Temptations are on the sky when we have omapodi at home .. Its a simple recipe and here it goes ...

Raw Marterials Required

Omum (ajwain)-1 tbsp

Besan (gram flour) -1 1/2 cup

Rice flour-1/2 cup

Chilli Powder -1/2 tsp

Hing a couple of pinches

Salt to taste

Preparation Style

Soak omum in warm water for about an hour before preparing the omapodi and grind it along with water.Then strain the grinded liquid and keep the water aside.In a small bowl mix together all the ingredients and knead the dough with omum water.Add enough water so that the dough is more or else similar to the chapati dough or a puri dough. On the other side in a big kadia add oil for deep frying and let it become hot.With the help of the omapodi presser add small portions of dough and squeeze it in small portions into the hot oil . See to that the bubbles calm down and drain the excess oil. Server them with hot chai!!!

Bread Upma - My Comfort Food

Bread Upma used to be always in the menu . I does not turn out to be one of the best tiffin items that i make at home. Sometimes i dont fry the bread properly or sometimes it it over cooked. But this time it turned out to a good one .So here it goes ...

Raw Materials Required


Bread slices - 10 -12
Onions - 1/2 cup (chop into small picies)
Turmeric powder - 1/2 tsp
Hing Powder - a couple of pinches
Jeera - 1/2 tsp
Mustard seeds - 1 tsp
Urdh Dhal -1/2 tsp
Salt - As per desire
Oil -3-4 tsp
Coriander (few)


Preparation Style

Cut the bread into small piceces and keep them seperately.In a big kadia add oil and mustard seeds.Allow them to crack and add the jeera and urdh dhal. Once they turn brown add the chopped onions and fry them under medium flame.Add haldi and hing and fry them until they turn golden brown.Once you see the onions are brown add the bread picies and mix them well .Add salt and coriander mix them well in high flame. Add a couple of more spoonful of oil and fry them under high flame and then transfer them into a bowl.Serve them hot with tomato sauce.

This would be be my entry for the event organised by Meeta Monthly Mingle January 2008 - Comfort Foods

Simple Bruschetta - Game Day Special

We had a Potluck party last week at one of our friends place.My self and seema where wondering we need to prepare something different and simple too . This idea of making bruschetta came up in mind .It turned to be an excellent starter. So here it goes .

Raw Materials Required
Garlic Bread -1 Pkt Store bought
Tomato -1 chopped
Onion -1 chopped
Capsicum -1/2 chopped
Mexican (4 flavors blended together) -store bought
Salt
Pepper -Few for garnish and extra spice

Preparation Style

Cut the veggie together and add salt and keep them aside. Cut the frozen garlic bread into small slices .Place the veggie on top of the garlic bread and top it with cheese. Place the garlic bread in a tray and cook them in the oven as per the instruction in the packet .You can see the cheese to melt and then remove the tray from the oven. Place the bruschetta in the plate and add pepper to it and serve them hot.

This would be be my entry for the event organised by Mansi - Game Night Event .

Masala Vada -Game Night Party!!!!

I think there would be very few people who would not love to have hot hot vada's when watching TV.Especially when we have cricket matches going on , vada's are most common .I made few of them last week .Quite simple recipe ..Here it goes ....

Raw Materials Required

Channa Dhal -1 cup
Tuvar Dhal -1/2 cup
Urdh Dhal -1/4 cup
Red Chilli -3-4
Green Chilli -2-3
Coriander leaves
Hing a couple of pinches
Salt as per desired

Preaparation Style

Soak all the dhals, red chilli , green chilli in water for 2-3 hours.Drain them and set aside so that water would complete drain out. Grind coarsely the soaked ingredients and also add the coriander leaves by adding very very little water. Once done transfer them into a small bowl ,add hing and salt and mix them well. Make small lemon-sized balls and pat it lightly on your palm (mine never came to a perfect shape)and slide into hot oil and deep fry until golden brown. Serve them hot ..Enjoy the vada and also the game .

This would be my entry for the event organised by Mansi - Game Night Event .

Upma Kozhakattai with Kadala Parup Chutney

Any steamed tiffins are always good for health. And this one is always healthy and tasty. My grandma used to make it often .She used to serve it different chutney's and sambhar . That was really tasty.I also make it quite often and my husband loves them.Even my friends enjoyed it .Just wanted to share with all of you too.

Raw Materials Required

Rice -1 Cup

Tuvar Dhal -1/4 Cup

Coconut -1/4 Cup (grated)

Mustard Seeds -1 tsp

Urdh Dhal -1/2 tsp

Curry Leaves few

Red Chilli -4-5

Hing few pinch

Salt as per Taste

Preparation Style

Take the rice and dhal and make a fine powder in a blender and set it aside. In a kadia add oil and when it is hot add mustard's seeds , urdh dhal ,curry leaves and hing .When the mustard seeds starts to crack add red chilli and fry them. Once the urdh dhal is brown in color add water to it .Add salt and grated coconut .Let the water comes to a boil and then add the powdered mixture (rice and dhal) and stir it well. Once the water is evaporated and it becomes like a upma off the gas. Then make small upma balls and place them in a idle plate .Once all the upma balls are done ,place then in the idli plate and steam cook them as idlis are cooked. Once they are steamed cooked serve them hot with any chutney or sambhar.

I served them with my Kadala Parup Chutney .

Game Over .....Aloo Cutlet with Paneer Stuffing

I think all my friends did hit the nail at the right spot.Yes the secret ingredient is " Paneer" ....We had a small ladies meet at our friends place.I had to make cutlets .I decided to make some additions to the old recipe.I added a touch of paneer to it.All my friends enjoyed it .So here is the recipe.....


Raw Materials


Potato (Aloo) -1 LB
Green Peas -2 cups
Paneer -2 cups (grated)
Red Chilli Powder -3 tsp
Gram Masala -2 tsp
Salt -As desired
Oil for shallow fry

Preparation Style

Pressure cook the potatoes.Smash them well in a small bowl.Then add peas ,chilli powder,gram masala and salt to it .Make small balls of potato and press them in your palm.It would almost be in the shape of tikki.Then add little paneer (grated) and close the tikki.Shallow fry the potato and serve it with tomato sauce.

Guessing Game Contd.........

These are Aloo Cutlets...But I have stuffed something inside each of these cutlets .Guess What is the stuffing (secret ingredient) ? .....

Results will be out by Wednesday

My First MEME and Papadi Chat

I feel so happy that 2 of our friends Tee and Archana have tagged me for this MEME .I feel so happy to be a part of the food blod friends community .So my MEME goes like this ..

1-It was in search of few recipes in the internet that made me inspire to create this blog .I was exploring Indus Ladies website, where in the recipe section I found our very own Mythre’s Blog Mythreyee-Try This Recipe .That was the first instance I thought, why not I also share with the world some of my recipes .I always had an desire to cook something new and different .Thanks to mythree for helping me out initially and giving me few basic guidelines. It was after marriage I entered into full fledged cooking note. Before in India I used to prepare food but only during weekends .It would not be a daily routine for me as my dearest mom would take care of the Kitchen .But I had to do it here .My husband is the first hand critic as well as inspiration to cook more and different recipe. After watching Food Network channel and food blog’s I developed so much passion in cooking and trying out different recipes.

2-I am very soft and sensitive female and a perfect Sagittarius person. My best friend is my mom and I have been missing her badly since I got married .I wish she could always be beside me throughout my life. Thanks to the world of technology which helps me in talking to her over phone and through Internet everyday. It has been close to 2 years now that I have seen her .Just waiting for the time when I could see her again and just hug her. My dad has always stood beside me during all my hardships and has encouraged me to always think positive and achieve in life .My brother is a cute brother .We fight a lot over the phone , but the next minute we are friends again .I miss my family a lot .

3-I got married in 2005 with a very sweet and cute husband of mine .Vishy is very quite and calm unlike me who always want to talk and talk. Half the time goes in me talking and the result he has to listen to it. He wants me to be both a career oriented women as well as a good home maker. I think I am satisfying the second part and not the first. The first is not in practice because of the immigration concerns. But both of us believe that one day our dreams come true. My in laws are very soft spoken .In fact my mother in law sometimes provides me with some different recipes to try out .She notes it down from the Tamil books and send me a mail. Nice of her.

4-I love shopping .If you call me for shopping in the mid of the night, yes deepa is ready. I just want to go to shops and do some window shopping .But I always come back buying something or the other .I have a huge craze for bangles and a huge craze of dress. You would not believe guys for my wedding reception I wore 96 bangles on each of hand .Does it sound crazy……I bought all my bangles at Jill Mill in Chennai .Oh I still remember my self and my cousin spent close to 5-6 hours in selecting all the bangles. I bought close to 25 dozens that day alone for all my wedding sarees. It was crazy and just a crazy buy. But the sad part is I could only bring only a couple of dozen to US. But waiting for the time to get all my bangles here.

5-I love eating .Specially eating outside ….If anybody knows Sree Mitai in Chennai .I am sure all of you must have been there ….Oh I really love eating there .I miss Sri Krishana Sweets , Gangotri , Food Court ,Punjabhi Dhaba …These where my favorite places , where I used to eat .Missing them

6-My childhood was spent in Mumbai and Lucknow .After living in Lucknow for 7 years I love winter climate and hated the heat of Chennai .I came to Chennai for my college .i just hated Chennai for the extreme heat wave and traffic. Else Chennai is great.I love winter and the extreme of winter too..But cannot tolerate the heat and the sunlight.

7-I am very closely attached to my family and my uncle and aunts. I miss my grandfather a lot who passed away just 2 days after my engagement. He used to call me “baby” and even today it rings me into my ears.

There are lots more about my self .Will surely keep posting about my self some more later.I am going to tag Hema , Seema, Sukanya .Play along only if you wish to .No compulsion at all

Now coming to recipe part.Papadi chat is the inspiration from my friend Seema.We had potluck at out place and she prepared papadi chat as a appetizer.Oh i really was in love with this one .So simple and easy and very tasty .i decided to make on my own and share it with all of you .So here it goes .

Raw Material Required

Papadi - 1/2 pkt (Store Bought)
Thin Sev -1/2 pkt (Store Bought)
Aloo -3 or 4 (cooked and smashed well)
Tamarind Chutney - 1 bottle (we shall be using only few tsp -Store bought)
Coriander Chutney -1 bottle (we shall be using only few tsp -Store bought)
Coriander for garnish
Red Onion - 1 (Cut into small pieces)
Chat Masala -1 tsp
Gram Masala -1 tsp
Salt as per taste

Preparation Style

Mix the aloo ,chat masala , gram masala and salt in a small bowl .Then place the papadi in the plate.The take small quantity of aloo and place it on the papadi .Pour 1/2 tsp of tamarind chutney on top .Then pour 1/2 tsp of coriander chutney on top .Place some onion pieces and spread the store bought sev on them .Ganish it with coriander leaves and serve it .It taste great.

Game Over ----------Yelai Vadam

After preparing Javarsi vadam , my next venture was making Yelai Vadam .I love Yelai Vadam .I remember those days when my grandpa and mom used to sit down and prepare this vadam every summer .I am a great fan of it .But i was feeling bad that i cannot make this vadam without the vadam stand which we get it in India .Then i came across our own friend Hema's Vegconcoctions preparation of Yelai Vadam .On that day i was really so much thankful to hema for she taking efforts to explain each and every step of preparing this vadam with out the stand .Thanks a lot hema .Here is my version of it .

Raw Materials Required

2 Cups - Rice

Salt as per taste

2 tsp of sesame seeds (white color)

Hing few pinches

Preparation Style

Soak the rice over night and grind it next morning .Make the same batter as we make for the dosai .Infact we should add some more water to it in order to make the batter light .Then add salt , sesame seeds and hing to it .Just over the batter with the plate and allow the it to ferment for a couple of days .Once you start getting the smell out of it then it is an indication that we can prepare the vadam .












Take same size plates .Apply little oil in the plates so that the vadam can be easily removed after steaming .Then take a small spoon of batter and pour it in the plate .Try to make a the same shape as dosai.Initially it would be little difficult , but after a couple of them the circle comes out very easily .On the other side , place the kadia in the gas with little water in it .This is required for steaming .Then place the plate in the kadai and allow it to steam for 2mts.Each plate requires to steam for 2-3 mts .Then remove the plate from the kadia and then try to take the vadam out of it .Then vadam comes out very easily.Place the vadam in a plastic sheet and allow it to dry in the sun .Now again apply oil in the plate and pour the batter and make small circles .Repeat this process until you complete the batter.Then after the vadam dries , it becomes hard.We need to keep the vadam in the hot sun for a couple of days. After that we fry those vadams in oil .Yelai Vadam ready .It taste great .Enjoy

This would be my entry for the MBP-EVENT--PRESERVE IT hosted by Coffee-The Spice Cafe

Punjabhi Treat- First 3 in a row

I was living in Lucknow for more than 8 years .During these years i have visited many places in north India .From Jammu to Shimla ..almost every place.I still remember those days we had a road trip from Lucknow to Shimal ...on the way we visited Chandigarh , Delhi , Ludhiana ..Wow!!those places are amazing .,..and most fun part was eating at the road side dhaba ..Really hot and tasty food .You can really watch how the cook prepares the naan and tandoori roti ..Mouthwatering .. I really love those days ..Missing India for all that ...I was very happy to see Richa's event As Dear As Salt-Punjab Cuisine for this month .So loads will be from my side ....Today only i could get 3 of them ..but still more in the kitchen ...So here we go ...


Pulka Chapati ..

Raw Materials Required

Wheat Flour -2 Cups
Salt as per taste

Oil -2-3 tsp

Preparation Style

Take a small bowl , add the flour and salt and mix it well .Make a soft dough by adding little water to it .Knead the dough until it is soft and a bit elastic .See to that you are able to pull the dough out and make small balls.Before pulling the dough out , you can set it aside for sometime ..say about an hour.

This time i used the bread man machine for kneading the dough and came out to the great .It really a time saving device .Very happy to own it ...

Later on take small balls of the dough and roll them over and make a small circle .Place them in the tava and allow them to cook on both side .When they start to lift them take it out from the tava and place them on the gas directly and allow it to pop up ...

Once they are fully popped then remove from the gas. Simple Pulka sabji is ready ...

Aloo Sabji

Raw Materials Required

Aloo - 5-6 (peel the skin )
Onion -1 cup
Tomato -2 (cut them into pieces)
Red Chilli powder -2 tsp
Haldi powder -1/2 tsp
Jeera -1 tsp
Garlic -2 cloves
Green Chilli -3
Salt as per taste
Cilantro
Preparation Style

I cook this dish directly in pressure cooker....In the cooker pour little oil and add jeera to it .Let it crack then add garlic,green chilli,onion and saute them .Then add tomatoes and the masala's too it .Saute them for 2-3 mts and add aloo .Pour some water such that the aloo submerges to it .Close the cooker and allow about 3-4 whistles.Let the cooker simmer and transfer the dish in a bowl and smash the cook .It would get easily smashed .Then garnish it with cilantro... One can also add few drops of lime ...The taste would be excellent ....

Rajma Masala

Raw Material Required

Rajma -1/2 lb
Onion-1 (cut into small pieces)
Tomato -3 nos
Rajma masala -2tsp
Coriender for garnish
garlic -2-3 cloves
ginger -little
Jeera -1 tsp
Salt
Lemon few drops
Oil 3-4tsp

Preparation Style

Soak the rajma previous night in water .The next day wash it well with cold water and pressure cook the rajma.Grind half onion , 2 tomato and half the quantity of garlic and ginger together and keep it aside the paste .In a kadia add few drops of oil .Then add jeera and allow it to crack .Add the balance of onion , ginger and garlic to it and saute them .When they become golden brown then add the balance tomato and saute them .When it starts to leave water then add the paste to it .Allow the onion to loose color and leave the oil back .Now add the rajma masala and saute them for some time .Then add rajma and mix it together .Do not let the rajma water to waste .Preserve them to add in the kadai and keep it loose.After the masala comes to boil add cilantro and lemon drops .It would taste great .

This would be my entry for the Regional Cuisine created by Laksmi and this month's host by Richa As Dear As Salt-Punjab Cuisine .
Chk out in a couple of days with Gajar halwa, Methi Matar malia and Cauliflower Manchurian ..all on it way .......

Red Bean/Rajma Cutlet - Game Over

Something Really Different.This has been my own version .Red Beans has been a common beans to cook .Almost once in 2 weeks i do make it at home ...But this time i wanted to try something really different .Always red beans with rice or curry ...Lets try cutlet this time mmmmmm..It's Cutlet ....And i tell you guys it was really too good ...When V came back from office ..i asked him to guess this dish ..he voted for potato and beetroot ...But he was wrong ....was fun seeing him guess all different things....his thoughts are so wild ...

So here how it goes ...

Raw Materials Required

Red Beans - 1/2 lb
White Onions -1 (cut into small pieces)
Red Chilli Powder - 2 tsp
Gram Masala -1 tsp
Dhanya Powder - 1 tsp
Bread Crumbs
Salt as per taste
Coriander leaves for garnish

Preparation Style

Cook the red beans in the cooker .Let it cool down and drain it .Then without adding water grind it in the mixer .Take the paste and add onion and all the masala .Make small cutlets and turn it around the bread crumbs and place them in the tava .See to that both the side are equally brown .Add few drops of oil so make it more crispy .

Serve it hot with Chilli Sauce and Tomato sauce...

Hope you are enjoying the guessing game ...

Vazhakai Cutlet and Rose Milk

Cutlet any time of the year ..No problem ..But esp during spring time ...Very very apt ..We used to always prepare aloo cutlets or vegetable cutlets....This time i decided to make something different from the usual ...Raw Banana Cutlet ..'Vazhakai "...Quite simple recipe .To go along with this I actually wanted to make strawberry milkshake , but i did not have strawberry at home ...So wht to do ????...Then thought why cant i prepare rose milk ...something similar ...
This would be my entry for Meeta's Monthly Mingle
This cutlet has got few variations from the normal one .So here how it goes

Raw Materials Required
2 Raw Banana
1/2 Carrot Grated
1/3 Cup Green Peas
1/2 Cup Small Red Onion
1 tsp Chilli Powder
1 tsp Gram masala
Salt as per taste
Little Kotmali

Preparation Style
Boil the banana's in cooker and peel the skin .Smash the banana and add the onion,grated carrot , peas and all the masala's together .Add Salt and kotamali and mix it together and make small cutlets out of them .Then place them in the tava and allow it to cook .Turn both the sides until they reach dark brown color by adding few dops of oil .Serve it hot with pudhina chutney.

Rose Milk is very simple and easy to make .I just used 4 tsp of Rooh Afza and blended it with 2 glass of milk and added 2 tsp of sugar.

Hot Hot Cutlets and Cool Rose Milk ...Spring time at our place ....
Last week i had shared my new rose bud arrival at our place .This week it has taken life by few more additions ....Enjoy your spring .....

Ribbion Pokoda

Ribbion Pokoda ....Perfect snack .I remember in chennai mom used to make it specifically when my self and my brother had summer vacations.She used to prepare so much that my self and my brother used to keep eating it always .Mouth watering dish .Never know how it one eats.I always love this particular snack and never a no to it .Esp with chai in the eveg ...Too good ...I prepared some for my self and my better half.So thought i could share it with all you guys .....

Raw Material Required

2 Cup - Rice Flour
1 Cup -Besan (Kadala Mavu)
2 tsp chilli powder
Little Hing
6 tsp Butter (room temperature)
Salt as per taste
Oil for deep frying

Preparation Style

In a small bowl mix all the above material together by adding little water .Try to mix it well until u get a dough which is little equal to the chapati dough that we all make .Then heat the oil on one side .With the help of the "Nazhi" make ribbion shapes and allow the dough to cook .

Let it cook and get to the golden brown stage and then take it off from the fire.Eat it hot and it would taste excellent ......Enjoy Madi!!!!!

Pav Bhaji

Gone are those days where i used to hang out with my friends at "GANGOTRI"...blogger who stayed in chennai must be knowing that place.All kinds of snacks where available .My first choice would be pav bhaji ...Oh man !!!I tell you those guys make excellent ones .Too Good!!!!.Last nite i made pav bhaji at home .Quite similar .But a simple one ..here how it goes

Raw Materials

1 Cup Aloo
1/2 Cup -Carrot
1/2 Cup- Shimla Mirch (Green Bell Pepper)
1/2 Cup Peas
1/2 Cup Onion
2 Riped Tomatoes
2 tspPav Bhaji Masala (MDH -bought from the store)
1tsp Jeera
1 Lime
Salt as per Taste
Pav From the store
Kotamali for garnish
Little Oil

Preparation style

Take a small cooker add little oil and after few seconds add jeera .Then add onion .Allow the onion to brown a bit and then add tomatoes.After the tomatoes leave it water add all the veg's to it .Then add salt and the pav bhaji masala .Now add sufficient water so that all the veg's submerge in it .Now close the cooker and let there by 4-5 whistles from it. After the cooker calms down open it and mash the bhaji with smasher .All the veg's will be perfectly cooked so well that it would be easily smashed.On the other side in the Tava add some ghee or butter and place the Pav's in them .Turn both the sides of the pav until they get a golden brown color.Squeeze lime in the bhaji and serve it hot with the pav ...Enjoy Karo Man

Javarsi Vadam

When you hear the word "Vadam" from anywhere i am the first to go and finish it .Wow man too good!!!!! .In India amma used to make it every year and stock it and later fry them and give it to us .But here is Us who is there pa ..No one to prepare for me and give .I did not like the ones which you get it in the stores ..So i decided to make it my self .My friends told me that it would be of too strain ..but i tell u guys , if i want to eat something i am really not worried to take the pains .

vathals , vaadam i am first. Our's is a walkout basement ..so was even more convenient to try it out .For the first time i made it came out really well .If we have it suda suda sambhar ,rasam and potato curry ...enna combha pa ...too good ...how much rice goes inside your body ..no count at all ...

I thought i could share with all you guys the way i prepare vadam at home.Would all like to take a ride with me in this ...

Raw Materials Required
1 lb -Javarsi
8-9 Green Chilli
4 tsp rice flour
Little Hing
2 lemon -(extract juice)

Preparation Style
Take the javarsi in a bowl and soak them in water for about 5-6 hours.Preferable if you soak by eveg 3 p.m it should be fine .Then say by 9 wash it with cold water and grind the javarsi in to paste.When u grind it see that you add 4 tsp of rice flour.
This helps to maintian the color of the vadam.
Keep this aside.Then take a big cooker and fill it with half water and pour the mixture.Then grind the green chilli and pour it into the cooker .Add hing to it also .Keep stirring the mixture for about 1 to 1.5 hours .You will seen the shine of the javasri coming out.Then add salt to it .The color of the mixture will start to change from white to transparent one .Then off the gas and close the cooker.
Next day morning it would become thick .The add lime to the thick mixture and mix it well .Then in a small bowl take little of the mixture and add enough water to loosen it up .


Then in a plastic sheet with the help of the small spoon pour little in a circle forum .Let the entire thing dry in the sun .It would be most preferred to do it on a sunny day .Then the next day you could see the vadam coming out from the sheet automatically as it is dried .Take it out and fry it oil ...Too good man .There would be a little strain for pouring the circle in the sheet but that is ok .
If we want something tasty then we need to strain rite ....!!!!!Enjoy maadi Ladies
This Month is Lakshmi's Veggie Cuisine
.I saw many of our blog friends have prepared traditional recipes like sambhar,rasam .This vadam would add a excellent combho to all of them .Thank to Lakshmi for hosting this .

Jatpat Masala Papad

Snack Time at home .We always keep think of what to make in 5 mts esp which would go Chai ..I decided to make Jatpat Masala Papad.Here how it goes ..

Raw Materials Required

1 Lijat Papad
1/4 Cup -Tomato
1/4 Cup -Cucumber
1/4 Cup -Mango (Raw)
1 Green Chilli
Some Kotamali
1 Lemon

Preparation Style

Microwave the lijat papad for 35 sec .It would be crisp.One the other side cut down the tomato,cucumber,green chilli and mango in a small bowl .Add kotamali and also pour the lemon juice.Jatpat Masala papad is readyyyy.....Enjoy

Sweet and Sour -Apple Paniharam

Apples have got different varieties.Each is unique and has its own characteristic.We have always used apple in a dessert form , juice form or simply eaten it raw.But I decided to make something different.

An Apple a day keeps you away from the doctor"....Very very true .An Apple actually helps you lower blood cholesterol, improved bowel function, reduced risk of stroke, prostate cancer, type II diabetes and asthma.Lets all eat apple regularly be healthy.

This recipe comes out from my own kitchen to all of you . It is always heard that kids and few adults don't like apple.Try on this and i am sure they would be a fan of it .

Raw Materials Required

1/2 Green Apple
1/2 Red Apple
1 Cup - Dosa Batter
1 tsp - Red Chilli Powder
1 tsp - Gram masala
Little pinch -Hing

Preparation Style

Grate the green apple and the red apple and mix it together with the dosa batter.Then add the red chilli powder and also the gram masala and hing to it .Mix it well .

Then take a non stick panniaram pan and pour the batter .Wait for few mts until you see the sides starts to cook .Then turn to the other side and allow it to cook .Serve the dish hot with dosai mulaga podi .

I am posting this recipe as the entry for "http://publishtoday.blogspot.com/2007/01/fruit-month.html" ...Contest