Cauliflower pakoda/ Gobi pakora

 

Cauliflower pakoda/ Gobi pakora  is a delicious deep fried snack. This is  my daughters favorite starter .

Ingredients:
Cauliflower – 250 gms, chopped
Besan Flour – 1/3 cup
Salt – 1 tsp
Saunf – 1/4 tsp
Cumin Powder – 1/2 tsp
Turmeric Powder – 1/2 tsp
Curry Leaves – few
Ginger Garlic Paste – 1 tsp
Green Chilli – 1, small, finely chopped
Oil as required for frying

Method:
1. Mix the gram flour, salt, saunf, cumin powder, turmeric powder and enough water to make a thick batter.
2. Add the ginger garlic paste and green chillies.
3. Add the cauliflower florets and mix well.
4. Heat oil in a deep frying pan.
5. Add the cauliflower florets, drain any excess batter, and fry for 3 to 4 minutes or until light golden brown.
6. Serve with tomato sauce or  chutney.

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Devi Venkatesan

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Cluster Beans Paruppu Usili/Kothavarangai Paruppu Usili /Seeni Avarakkai Usili

Sharing a recipe today .. Are you ready ?

Paruppu Usili is a traditional South Indian dish which is prepared with lentils. It is a very healthy dish as it has lentils and is steam cooked. This goes excellent with almost any type of kuzhambu. You can try the same recipe with french beans as well..Follow this procedure and enjoy a traditional meal with your loved ones.

 Ingredients

Cluster Beans -1/4 kg
Tur dal -1/3 cup
Bengal Gram/channa dal/kadalai paruppu -1/4 cup
Red chillies -2
Green chillies-2
Turmeric powder-1/4 tsp

For the seasoning
Mustard seeds-1/4 tsp
Asafoetida/hing -1/4 tsp
Curry leaves –few

Preparation

Wash and chop cluster beans finely. Add turmeric powder, salt and steam cook.
Soak tur dal and channa dal together for 1-2 hours. Drain the water completely and grind it (without adding water) coarsely with green chillies or red chillies and salt.
Grease idly mould and steam cook the ground dal. Once cooked, crumble the mixture with your hands.

Method 
Heat  oil in a kadai, add mustard seeds, when it splutters, add hing and curry leaves.Then add the crumbled dal, cook for 3-4 minutes on low heat, then add the cooked cluster beans (if there is water, squeeze it out completely and add to the above) and mix well.Cook for further 2-3 minutes. Garnish with coriander leaves and serve as a side dish for rice.

Appreciate all feedbacks ! Please like and share it .

Devi Venkatesan

#devivenkatesan #mybloginspires 

 

 

 

 

 

 

 

Peas Pulao – Rice Variety

Hi Friends, Today I made Peas Pulao,this is my daughter’s favorite lunch menu.

This is a Indian Rice menu.Check below for the recipe .

• Ingredients:
• Basmati Rice : 1Cup
• Big Onion : One large
• Ginger Garlic paste : One Spoon Full
• Peas : 1/4 Cup
• Oil:1/2 tbsp
• Water: 1 and 1/2 cup (adding coconut milk Optional)
• Salt: To Taste  
• To Temper
• Cinnamon-1/2 inch piece
• Cloves -2
• Cardamom – 1
• To grind to a paste:
• Coriander leaves – 1/2 cup tightly packed
• Cashewnut – 6
• Tomato – 1 big sized
• Green chillies – 2 (Grinding is optional..We can use it without pasting it)
• Red chilli powder – 1/2 tspMethod:First grind the ingredients listed under ‘To grind’ with little water to a fine paste. Set aside. In a pressure cooker heat oil and ghee add the items under ‘To temper’ with ginger garlic paste. 

  Add onion and saute till slightly browned. Then add the masala paste and saute till raw smell leaves and it turns color as shown below.Soak basmati rice in water for 30mins set aside.

  Then add  peas saute till the masala is well blended .Add required salt.Drain water from rice and add it.

  Give a stir and add water. Close and pressure cook for 3 whistles in medium flame. 

  Serve hot with  onion raita

   

  Devi Venkatesan

  #devivenkatesan #mybloginspires  #devivenkatesankitchen

Onion Chutney / VENGAYA CHUTNEY RECIPE

INDIAN ONION CHUTNEY RECIPE | VENGAYA CHUTNEY RECIPE

Preparation time: 4 minutes 
Cooking time: 8 minutes
Makes 1/2 cup of chutney

Ingredients:

Onions
Red chillies (adjust to taste) 

Urad dal a spoon

1 pinch of hing (asafoetida or perungayam)

2 cloves of garlic, chopped 

1 small piece of tamarind (optional, I rarely use this)
1 tsp of salt (adjust to taste)
1 tbsp of nallennai or Indian sesame oil (or any oil you prefer)

How to Make Vengaya Chutney:

1. Heat the oil and add onions. Sautè until it turns pink and transparent.
   2. Add the red chillies, dal,hing, and garlic, along with salt.
   3. Continue to fry in medium heat until the onions turn golden brown.
   4. Cool and grind to an almost-smooth chutney (add the tamarind, if using) without adding water
   5. Serve chutney with idli or dosa

Devi Venkatesan

#devivenkatesan #mybloginspires  #devivenkatesankitchen