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!!!

Pineapple Rasam

Another version of rasam. I follow the same procedure as i do it for lemon rasam, just simple additions to it. I prepare it almost once a week at home as it is very simple and easy. Its very simple and taste awesome ...Here it goes .

Raw Materials

Turvar dhal -1 cup
Tomato -1 (cut into small pieces)
Green chilli -3 (slit in the middle)
Ginger -2 ttsp

Pineapple Chunks -1 small tin
Mustart Seeds -1/2 tsp
Haldi -1/3 tsp
Coriander Leaves
Rasam Powder -1/3 tsp
Salt as per taste

Preparation Style

Wash the dhal and transfer it in a small bowl.In the same bowl add tomato, green chillies,ginger,pineapple chunks(the whole small tin) and pressure cook them. Once they are pressure cooked allow them to cool. In a kadai add oil and mustard seeds .Allow them to crack and then add the cooked dhal to it .Add haldi , rasam powder and salt and allow it to come to a boil. Off the gas add coriander leaves and allow the rasam to cool for 10-15 mts.Serve it with hot rice. It taste awesome. As the pineapple gets cooked along with the dhal the flavor of the pineapple mixes well with the dhal and taste awesome ..Simple one ..Enjoy!!!

Lemon Rasam - JFI -Lemon Ingredient

This is one of the easiest thing ...I call this as comfort food at my place. If I am tired, not in a mood to cook I prepare lemon rasam. It’s very simple and taste awesome ...Here it goes...

Raw Materials Required

Turvar dhal -1 cup

Tomato -1(chopped)

Green chilli -3 (slit in the middle)

Ginger -2 ttsp

Lemon -3 nos (get the juice from the fresh lemon)

Mustart Seeds -1/2 tsp

Haldi -1/3 tsp

Coriender Leaves few

Rasam Powder -1/3 tsp (i use home made)

Salt as per taste

Preparation Style

Wash the dhal and transfer it in a small bowl. In the same bowl add tomato, green chilies, ginger and pressure cook them. Once they are pressure cooked allow them to cool. In a kadai add oil and mustard seeds .Allow them to crack and then add the cooked dhal to it .Add haldi, rasam powder and salt and allow it to come to a boil. Off the gas add coriander leaves and allow the rasam to cool for 10-15 mts.Then add fresh lemon juice and serve it with rice..

Yummy yummy rasam ready!!!!

This would be my entry for Jihva for Ingredients, started by Indira of Mahanandi hosted by Coffee Spice Cafe -JFI "Lime/Lemon" for this month.

Enjoy!!!

Indian Fried Bread ---Poori with Potato Curry!!!

Can there be anybody whom we know not liking poori...Never heard about it. I love them and love making them too. You can name it as the Indian version of Fried Bread. Quite similar to chapatti that we make but we have to deep fry the poori. My husband loves poori's and made them as a Valentine's Day Special for him!!!!!

One tip, I am sure may of you must be knowing. Once you prepare the dough, we have to make poori with 5-7 mts. Or else the dough would consume loads of oil and I am sure many of them would not like that. So here it goes!!

Raw Materials Required
Chapatti Flour - 2Cups

Oil for deep frying

Salt as per taste .

Preparation style

Mix the flour and salt by adding little water. See to that the dough is firm and not soft as we make the chapatti dough. Let it rest for 5 mts and then make small portions of them. Roll them as you make chapatti but the size should be small. It looks quite good if you make small poori. Heat the oil for deep frying. Once the oil is ready slide the poori into the oil and fry them on both the sides. Roll them often in the oil and see to that both sides are cooked well. Be very careful when you fry and then remove it from the oil and place them in a tissue paper. The excess oil would be drained and serve them hot with potato curry.

And I think the perfect combination for poori would be Aloo and nothing else. I made a simple potato curry .Wanted to share with you all .Here it goes

Potato Curry

Raw Materials Required

Potato -5-6 nos

Onion -1 chopped

Tomato -3-4

Matar (Green Peas) -1 1/2 cup

Haldi -1 tsp

Red chilli powder -2 tsp

Jeera -1 tsp

Salt as per taste

Oil -2-3 tsp

Coriander leaves few for garnish

Lemon juice -5-6 tsp

Preparation style

I cook this recipe directly in the pressure cooker. Add oil and jeera in the pressure cooker. Allow it to crack and then add onions .Fry them until they are golden brown and then add tomoto. Add the potato and matar also. Add 4-5 cups of water to it and mix them well .Add haldi, chilli powder and pressure cook them .I gave 3-4 whistles and allow them to cool. Once you open the cooker and when the pressure is gone you could see the aloo is well cooked along with tomato and matar. You can smell the aroma quite well and then add salt and coriander leaves to it. Then add the lemon juice and serve it with poori...It taste awesome...

This would be entries to 3 of the events organised by our blog friends

1- Bee and Jai Jugalbandi

2- Sai Monsoonspice

3-DK -Culinarybazzar

Hope you enjoy these dishes and Wish you all a

VERY VERY HAPPY VALENTINE DAY!!!!!

Arusuvai Friendship Chain - Update

Friends I am passing on the Arusuvai Friendship Chain to a couple of my friends .

1.Seema My Randap.

2.Mythree Paajaka.

3.Richa As Dear As Salt.

4-Sree -Tasty Travel (updated on Feb-15)

I have email a couple of more friends and should be getting their reply soon and then will tag them also.

Seema you must have got my secret ingredient today. But Mythree and Richa should be receiving them soon... Enjoy everybody as the Arusuvai Friendship Chain continues

Arusuvai Friendship Chain - Vangi Bath Masala Powder

I was so very thrilled when Latha asked me if I wanted to be a part of the Arusuvai Friendship chain initiated by Lakshmi and Bhags and Bharathy.

I was wondering what would be the surprise ingredient that I would receive. It was very kind of laltha to send me the surprise ingredient along with a Friendship card. Thank you Latha for this.

The Surprise Ingredient was Homemade Vangi Bath Masala Powder. The Aroma just spread every where in my house. Thank you so much for sending the masala over.

Now I wanted to do something different this masala .Usually when it is Vangi Bath Masala, we get into mind Vangi Bath. But I decided to try something new and trust me the outcome great. So thank you latha for sending me over this masala powder. So this is my recipe...

Raw Materials Required

Tindora -1 lb
Onions -1/2 chopped
Vangi Bath Masala -1 1/2 tsp
Jeera -1/2 tsp
Salt as per taste
Oil - 2-3 tsp

Preparation Style

In a small kadai add the oil and jeera. Allow it to crack and add onions. Fry the onions until they turn golden brown in color. Add the tindora and fry them under low flame for few minutes. Then add the vaangi bath masala and salt and fry them until they are cooked. They where excellent in taste. Serve it hot with chapatti or rice.

Friends I am going to tag Seema for this chain to continue. I have mailed a couple of our blog friends to participate in this friendship chain. Waiting get a reply from them so that I can pass over the surprise ingredient.

Maathan Molaguthal -Palakkad Special

Maathan Molaguthal is in my opinion one of the common food that is cooked is every palakkad iyers house. The same recipe can be cooked with many veggies. A few to mention would be Yam, White pumpkin, Raw Banana, Palak and many more. I prepare them often at home and this time I have made with yellow pumpkin.

Raw Materials Required

1/2 Lb Yellow Pumpkin

1/2 -cup Tuvar Dal cooked

1/3 cup -coconut sliced

2 tsp- jeera

3-4 -red chilli

1 tsp- Mustard seeds

1 tsp -Urdh Dal

1/2 tsp -Haldi

1 tsp-Little Oil for seasonings

Salt as per taste

Few Curry Leaves

Preparation style

Cut and wash the pumpkin into small pieces. Cook them in a big vessel by adding little water. Add haldi to it and cook them on low flame. Pressure cook the dal by adding little water.

On the other side in the blender or mixy ...grind the coconut, jeera and red chilli by adding 1/2 glass of water. Once you see the pumpkin is cooked then add and mix the coconut gravy, cooked Dal allow it to boil .Mix them well. If you think you need to add water then add little to it. Let the pumpkin boil and on the side take a small pan and pour little oil and add mustard and then after it cracks add urdh dal and pour on the molagutal.Add salt as per taste and mix it well garnish with curry leaves and serve it hot with rice.

Seppankizhangu / Taro root- Simple Curry

I love Seppankizhangu . I used to make them often at home. It tastes great with tomato rasam or any moolagutal(Kerala Cuisine). The best combho of all. In fact it is a good substitute for aloo (potato) curry. It taste awesome and wanted to share with all my friends. It is quite simple and easy to prepare...Here it goes

Raw Materials Required

Seppankizhangu / Taro root- 1/2 lb

Chilli Powder -2 tsp

Haldi -1 tsp

Salt as per taste

Mustard Seeds -1/2 tsp

Urdh Dhal -1/2 tsp

Oil -2 tsp

Preparation Style

Wash the taro root and cut into small pieces. Place them in idli stand and steam cook them for 15 mts .Then remove the skin and let them cool. In a small kadia add oil and mustard seeds to it .Allow it to crack and add urdh dhal and let it become little brown.Add the taro root to it and place them on low flame .See to that the taro roots are cooked evenly and they turn crispy .Turn on the other side and cook them until they too turn crispy.Serve them hot with rice .Enjoy!!!