Wednesday, November 2, 2011

Grapes raita/grapes pachadi.

grapes in yogurt
Grapes Raita
 1                cucumber   
1 cup          grapes (sliced)      
1/4 cup       red onion/ shallots
2 tsp           walnuts
1 cup          yogurt/curd  
2 pinch       powdered cumin
1 pinch       chilli powder  
Salt             to taste.

1. Wash, peel and cut cucumber length wise, remove the seeds,dry it in a paper towel and cut into small pieces.
grapes raita
ingredients for raita
2. Slice the grapes, if it's bigger in size quarter it.
3. Cut the onion into fine small pieces.
4. The size of the onion, grapes and cucumber should be uniform.
5. Add the yogurt and the nuts to it. Mix it with a fork, Add salt to taste.
6. Garnish it by sprinkling cumin powder and chilli powder. 
             Thanks for taking the time to visit my blog. If you try this recipe, please comment on it. I like to hear how it came out.                         
                                         ENJOY :)


Tuesday, November 1, 2011

Vellari kai Chutney(Cucumber dip)

vellari kai chutney
Vellarikai chutney
           Our  friend invited us for dinner during the weekend.I had a good harvest of cucumbers this year from my garden. So i took a few for her. She already prepared iddly, sambar, chutney and she was in process of making dosa for us. She was glad when she saw the cucumbers i brought, she gave me the dosa batter and asked me to continue making the dosas and she started peeling the cucumber to make cucumber chutney, she made it very quickly. It tasted really yummy.
       This is a simple recipe which i tried and it came out well. It is so versatile, it can be used as a dip for chips, vada or as a spread for crackers and bread.
a. wash the cucumber and peel it.
b. then slice it length wise and remove all the seeds.
c. dry it in a towel and cut it into small cubes.
1cup       cubed cucumber                    
1tsp       coconut                                  
3-4         red chilli                             
1tsp        urud dal/garbanzo beans       
1/4 tsp    tamarind pulp/lemon juice  
few         curry leaves                  

 add or reduce red chilli according to preference.


1. Heat oil in a pan,add urud dal when it turns into a golden shade, add red chillies and stir it till it becomes crispy. 
2. Now add the curry leaves, coconut and the cucumber pieces. Fry for a few more minutes.
3. Add the tamarind pulp/lemon juice.

4. Add salt to taste.
5. Grind it in a blender/mixer.
6. Transfer it into a bowl.

Tips for taste:

1. If using canned garbanzo beans dry it before using.
2. To make it as a dip or a spread add cream cheese to it. 

Thanks for taking the time to visit my blog. If you try this recipe, please comment on it. I like to hear how it came out.

Karunai kizangu varuval (Suran fry)

     I can still remember my mom cutting this odd shaped vegetable with her versatile aruva manai (no knives or cutting boards). As i said before my mom's a great cook, no one can resist her sambar accompanied with karunai kizangu fry. If she packs this dish for my school lunch there wouldn't be any thing left for me to eat. My friends would happily finish this. I cannot find fresh karunai kizangu here. So i'm settled for a frozen one.
suran fry
Karunai kizangu varuva
2 cups    kizangu/suran
2 tsp      chilli powder 
clove  garlic
1 tsp      turmeric pwdr 
2 tbsp    oil
few        curry leaves
salt       to taste
Clean and cut the kizangu into small cubes. crush the garlic.
1. Combine all the ingredients except garlic and curry leaves with 2-3 tbsp of water.
2. Cook this veg in masala till it's tender but not mushy.                                                      
3. Drain any excess liquid using a slotted spoon.
4. Heat oil in a pan add garlic and curry leaves. Add the cooked kizangu / suran and fry till it becomes nice golden brown in color and crispy.
5. Transfer it to bowl lined with paper towel. 

Tips for taste: 
  If it's frozen thaw it before cooking.

Thanks for taking the time to visit my blog. Feel free to comment, i love your feedback. Enjoy ur cooking! Have a blessed day :) 



Mutton kola urundai(keema balls,kofta balls)

This is an excellent appetizer. It can be paired with mint chutney.
kofta balls
mutton kola urundai

 1/2 kg(1lb) minced meat 
 1               egg
 1/4 cup   *shallots
 1 tsp         ginger garlic paste
 1/4 tsp      turmeric powder
 1 tsp         chilli powder
 tsp         garam masala
 tbsp       cornstarch
 salt           to taste

chop the *shallots (small onions)

To grind:    

3           green chillies.                  
1/4 tsp  fennel seed.
1/2 tsp  poppy seed/kasa kasa.
1. Grind green chillies, fennel and poppy seed coarsely.
2. In a mixing bowl, mix all the ingredients except egg,
   corn starch and breadcrumbs.
3. Heat a oil in a pan and cook till the meat turns brown,
   and the meat becomes dry (check for salt).   
4. Drain any excess liquid, in a paper towel lined strainer.
5. Transfer the meat in a mixing bowl, add egg to it, mix it well,
   now add the the corn starch and mix it thoroughly.   
6. Take a tbls spoon of meat mixture and make it into a round  
7. Roll the balls in bread crumbs and fry it in oil. Remove in a slotted spoon.
8. Place it in a paper towel for some time, transfer it to a serving bowl and enjoy. 
Tips to taste:
1. We can buy bread crumbs in any store.
2. For home made bread crumbs:
Toast (both sides) of a bread slice in a pan, remove it when it turns brown. Let it cool, shread it into pieces and blend it till it becomes fine crumbs.
3. Beef or goat meat can be substituted with minced chicken or turkey meat.
4. Shallots are small onions.   
          Thanks for taking the time to visit my blog. If you try this recipe, Feel free to comment, i love your feedback. Enjoy ur cooking! Have a blessed day :)