Buckwheat Potato Balls / Papparai maavu Urulai Bonda

Buckwheat Flour Potato Balls /  Papparai Maavu Urulai Bonda / Kuttu ka atta aloo Vada

Buckwheat flour is used mainly during Upvas ( fasting ) days., like Navrathri, Yekadhashi etc.  One of the tasty dish prepared using buckwheat flour is Buckwheat flour potato Bonda.  Let us see how to prepare it…..

Ingredients:

Potato : 400 grams

Buckwheat flour :  50 gms

Salt to taste

Green chilly : 2

Coriander leaves : 2 tbsp

Ginger : ½ inch

Crushed Coriander seeds :  1 tsp

Curry leaves : 1 arc

Oil for deep frying

Water for making paste

Method :

Boil potato and mash it nicely.

Finely chop green chilly , ginger, curry leaves and coriander leaves.

Mix mashed potato, salt, chilly, ginger , coriander & curry leaves, crushed coriander seeds .

Shape them into small balls.

Make a thick batter using less water with buckwheat flour. Add little bit salt to it and mix well.

Now dip each potato balls in buckwheat batter and deep fry in hot oil.

Healthy snacks is ready to serve.

  Note :  I have used south Indian chilly ( teeka mirchi ) which is spicier ( hot ) than the north Indian chilly .

Javvarisi / Sabudana / Sago Cutlet

Sago Cutlet

Javvarisi /Sabudana / Sago ( Small size ) : 1 cup

Potato :  4

Peanuts : 1 tbsp

Green chilly : 2

Coriander leaves : 1 tbsp

Salt to taste.

Oil for deep frying.

Soak Sago for 2 hrs.

Drain water completely.

Spread on the kitchen towel for 1 hr.

Pressure Cook Potato and mash it nicely.

Finely chop green chilly & coriander leaves.

Dry fry peanuts till it becomes crispy, remove the skin.  Optionally cut them into pieces or grind them coarsely.

Mix all the ingredients….  Sago, mashed potato, chopped chilly & coriander leaves, coarsely powdered peanuts and salt.

Shape them as a cutlet and deep fry in medium heat oil.  

Very tasty Sago cutlet is ready to serve as a snack.

Red Kidney Bean / Rajma Sundal ( Spicy )

Red Kidney Bean / Rajma Sundal  ( Spicy version )

Red Kidney bean :  1 cup

Red Chilly  : 3

Coriander seeds  :  2 tsp

Black gram dal :  1 tsp

Hing Powder :  2 pinches

Coconut grated : 1 tbsp

Mustard seeds : ½ tsp

Curry leaves : few

Coconut oil :  2 tsp

Salt to taste.

Soak bean for 12 hrs.  Drain water.

Cook for 5 whistles with sufficient water in pressure cooker.  Drain water.

In a tsp of oil , roast red chilly, coriander seeds, black gram dal, hing and coconut till black gram dal changes its colour to golden brown.

Grind the above roasted ingredients and keep this masala powder aside.

In a tsp of oil , temper with mustard seeds .  When its stops popping , add curry leaves and saute it for few seconds.

Add cooked Rajma, salt and masala powder and stir fry for a minute.

Remove from flame .

Spicy , yummy and healthy Rajma Sundal is ready to serve as a snack.

Water Chestnut flour Halwa / Singhara Ataa Halwa

Water Chestnut flour / Singhara Ataa Halwa

Water Chestnut Flour :  1 cup

Ghee :  6 tbsp

Sugar :  2 cup

Cardamom powder :  ¼ tsp

Almonds :  2 tbsp

Hot water :  2 cup

Heat 3 tbsp of ghee in low flame and roast water chestnut flour till it changes its colour slightly.

Add sugar and water .

Cook in low flame till halwa absorbs all the water.

Keep stirring in between.

When halwa becomes thick and becomes halwa like consistency add rest of 2 tbsp of ghee and cardamom and mix nicely.

Cook for a couple of minutes and remove from flame.

Set halwa in well ghee greased , plate or mould .

Garnish with sliced or nicely chopped almonds.

Let it come to room temperature.

Cut and serve Halwa.

Singhara Halwa can be prepared during Upvas ( fasting ) time .

Tasty and healthy Halwa is ready to serve.

Lotus Seeds Pudding / Makhane ki Kheer

Lotus Seeds Payasam /  Makhane ki Kheer

Lotus Seeds / Makhane  :   1 cup

Full cream milk  :  1 ltr

Sugar :  ½ cup

Almond : 8

Cashew nuts : 8

Raisin :  1 tbsp

Grated Coconut :  1 tbsp

Cardamom : ¼ tsp

Ghee :  2tbsp

In the small pan, add 2 tsp of ghee and fry Chopped Almonds, Cashews and Raisins and fry in low flame till golden brown.  Remove and keep it aside.

In the same pan, add 4 tsp of ghee and fry Makhane in low flame till it changes its colour to golden brown and crispy.  Keep it aside.

Add Grated coconut and fry till it changes its colour. 

Add fried coconut with fried Makhane and grind coarsely.

In a big broad non-stick pan, add milk and give a nice boil.

Reduce the flame to low and add coarsely powdered makhane  and fried nuts .

Cook till milk reduced to 2/3^rd of its portion.

Keep on stirring in between.

Add cardamom powder and sugar.

Cook till sugar dissolves completely.

Remove from fire.

Yummy and healthy Makhane ki Kheer is ready to serve hot or cold.

Rawa Halwa / Sooji Kalwa

Rawa Halwa  / Sooji Halwa

Rawa / Sooji : 1 cup

Jaggery : 2 cups ( powder )

Water : 2 + 1/2 cups

Ghee : ½ cup

Cashew nuts : 10 ( chopped )

Raisins : 15

Cardamom powder :  ½ tsp

Heat water and add jaggery powder … let it dissolve nicely.  Strain to remove dust and dirt. 

In a tsp of ghee, fry cashew and raisins till it becomes golden fry.  Keep it aside.  We need this for garnishing.

In 1 tbsp of ghee fry Rawa on low flame till it changes its colour lightly.

And then add jaggery syrup and stir continuously to prevent lumps.

Add cardamom powder, add 1 tbsp ghee and keep stirring. Cook till halwa observes all water and leaves the sides of the pan.

Add rest of the ghee and give a nice mix. Remove from flame.

Garnish with ghee fried cashews and raisins.

Yummy Rawa Halwa is ready to serve.

Soya Bean Sundal

Soya Bean Sundal

Soyabean :  1 cup

Red or Green chilly :  4 or 5

Coconut grated :  2 tbsp

Hing Powder :  ¼ tsp

Black gram dhal :  1 tsp

Mustard seeds :  ¼ tsp

Coconut oil : 1 tsp

Curry Leaves : 1 arc

Finely chopped Raw Mango :  1 tsbp

Salt to taste.

Soak Soyabean overnight with sufficient water.

Next day, drain water.

Using fresh water, cook bean in a cooker directly , for 5 whistles.

After pressure released on its own, open the cooker and Drain the water completely.

In a pan, Heat oil and temper with mustard seeds.

When it starts popping, add black gram dal, finely chopped chillies, hing powder , curry leaves .  When black gram dal turns into golden colour, add cooked soya bean, salt and grated coconut.

Sauté the Sundal for a minute in low flame and remove from fire.

Garnish with mango pieces.

Very tasty and healthy Soya Bean Sundal is ready to serve as a protein rich evening snacks.

Godhumai Rawa Payasam / Broken Wheat Pudding

Godhumai Rawa Payasam /  Lapsi Kheer / Broken wheat Pudding

Godhumai Rawa / Broken Wheat  :  1/4  cup

Water :  1+ ½  cups

Milk : 1/2 cup

Jaggery Powder :  1/2 cup

Sugar :  1/4 cup

Cardamom powder :  ½ tsp

Cashews & Raisins : 2 tsp each

Ghee : 1 tbsp

In a 2 ltr cooker add a tsp of ghee and roast cashews and raisins.   Keep it aside.

Add remaining ghee and broken wheat and roast it in low flame till it gets a rich brown colour, intense aroma and nice flavour . 

Add 1+1/2 cups of water to the roasted broken wheat, close the cooker and cook for a whistle, in low to medium flame.

Meanwhile add a ladle of water to the jaggery powder and give a nice boil till jaggery melts completely.

Strain to remove any dust and dirt.

When the pressure released  in the cooker ,  open and add jaggery syrup and sugar .

Cook without lid , in low flame till the sugar melts completely and raw smell of jaggery goes. It could take just 10 minutes .  Keep stirring in between.

Add cardamom powder and give a boil.

Remove from flame.

When the pudding comes to warm in temperature, add milk and mix nicely.  

Serve the Godhumai Rawa Payasam / Broken wheat Pudding , garnished with fried Cashews and Raisins.

Millets Payasam: 

Replace wheat with any of the following millets.  Cooking method is same. 

1. Kodo millet ( Varagu )
2. Foxtail millet ( Thinai )
3. Little millet ( Saamai )
4. Banyard millet ( Kudhiraivali )

Wild Lemon Pickle 2 ( Narthangai Oorugai )

Wild Lemon /  Naarthangai  Pickle  (  Instant zero Oil pickle )

( Recipe Courtesy :  Suma Sivadas )

Version : 2

Wild Lemon :  1

Green chilly :  2

Red chilly Powder :  4 tsp

Fenugreek powder :  2 pinches

Hing Powder :  2 pinches

Salt to taste

Boiled and cooled water just for moisturizing.

Wash and pat dry the wild lemon.

Slice it and deseed.

Chop into small cubes.

Finely chop green chilly.

Mix all the given ingredients together and consume after 8 to 12 hrs.

Store it in Glass or Ceramic Jar.

Healthy zero oil pickle is ready to serve with Curd / Buttermilk Rice.

Always use dry spoon while serving.

Refrigerate and use it before a week.

Note :

Fenugreek powder :  Dry roast and powder fenugreek seeds.

Wild Lemon Pickle 1 / Narthangai Oorugai

Wild Lemon Pickle /  Narthangai Oorugai ( Zero oil pickle )

Version : 1

Wild Lemon :  1

Green chilly :  3

Chopped Ginger :  1 tbsp

Salt to taste.

Wash Wild lemon and pat dry nicely.

Slice it and deseed .

Chop them into cubes .

Finely Chop green chilly .

Remove skin and chop Ginger.

Mix chopped lemon, chilly, ginger and Salt and mix thoroughly and consume after 8 to 12 hrs..

Store it in a clean Glass /  ceramic jar .

Healthy zero oil pickle is ready to serve with curd / Buttermilk rice.

Always use dry spoon while serving.

Refrigerate and use it before a week.

Manga Kichadi ( Raw Mango Raitha )

Pacha Manga Kichadi(Raw Mango Raitha)

Chopped Raw Mango :  ½  cup

Grated Coconut :  ½  cup

Fresh Curd :  ½ cup

Coconut oil :  1 tsp

Mustard seeds : ¼  tsp

Red chilly : 2

Hing :  1 pinch

Salt to taste

Wash Raw Mango and Peel the skin .

Chop them nicely.

Grind to a smooth paste with grated coconut.

Mix with fresh curd adding required salt.

Heat oil and temper with mustard seeds, broken red chilly and hing powder. 

Very simple yet tasty and Tangy Raw Mango Raitha is ready to serve .  

Unni Appam

Unni Appam

Unni Appam is Kerala famous delicious sweet.

Unni refers to ‘Small’.

Adding banana gives a unique and tasty appam. 

Let’s go for the recipe…

Rice Flour  :  1 cup

Wheat flour :  2 tbsp

Smashed ripen small banana :  2

Jaggery powder :   ½  cup

Cardamom powder :  ½ tsp

Roasted Sesame seeds :  ¼ tsp

Ghee roasted coconut pieces :  2 tsp

Water as per needed.

Ghee for frying.  

Mix all the ingredients nicely without any lumps .

Batter should be little bit looser than Idly batter but thicker than Dosa batter.

Keep it as it is for 2 hrs.

In Appam Pan pour 1/4 tsp of ghee and pour batter carefully, in each holes.

Fry in low flame till it becomes golden brown on one side.

Flip and cook on the other side too.

Yummy  Unni Appam is ready to serve.

Note : 

Rice flour:  Use Idiyappam flour or modak flour for the best result.