Curd Bread Tikki

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curdbreadtikki

Preparation Time : 40 minutes

Cooking Time : 30 minutes

Serving : 6 members

Description

I got this recipe from my moms cousin sister dilnawaz . I had the recipe in mind for ages but could afford the time to try it out until very recently . My daughter loved it as she prefers vegetarian food.

Ingredients

Ingredients
Quantity
Bread8 slices
watermixed with 1/4 teaspoon salt

For the filling 

Ingredients for Filling
Quantity
potatoes2 big boiled(peeled and mashed)
chilli powder1/2 tea spoon
green gram sprouts 2 1/2 table spoons boiled
saltto taste

Sweet chuntny 

Ingredients for Sweet Chutny
Quantity
dates8
jaggery1 table spoon
black salt1/4 tea spoon
tamarind pulp 2 table spoons
saltto taste
chilli powder1 tea spoon
cumin powder1/2 tea spoon

Green chuntny 

Ingredients for Green Chutny
Quantity
green chillies10
coriander leaves 1/2 cup
mint leaves1/4 cup
cumin powder 1/2 tea spoon
chat masala 1/4 tea spoon
saltto taste
lime 1/2

For sweet chuntny :

  1. Boil all the ingredients together with little water for 8 minutes .
  2. Cool and blend to a smooth paste . Keep aside .

For green chuntny :

  1. Grind all the ingredients except for lime to a smooth paste adding little water . Boil till raw smell goes .
  2. Cool add lime juice . Taste and adjust . Keep aside .
  3. Blend together and keep in refrigerator.

Filling :

  1. Mix all ingredients Together . Taste and adjust .
  2. Roll into lemon size balls and keep aside .

Method

  1. Dip each bread slice one at a time into the salted water for 5 seconds .
  2. Remove and squeez out the water by keeping the wet bread slice between your palms .
  3. Place a potato ball in the Center of the bread . Cover the potato ball with the bread from all 4 sides to form a bread stuffed potato ball .
  4. Flatten the ball to get a round shaped tikki . Do the same with remaining bread and potato balls . Keep aside for 10 minutes for the moisture to dry up a little .
  5. Heat oil to shallow fry and fry the tikkis to golden brown . Keep aside .
  6. Pour the beaten curd and sugar into a serving bowl . Dip each tikki in salted water for 2 seconds and put them into the sweet curd mix .
  7. Do the same with all of the remaining tikkis . Keep in the refrigerator .
  8. Serve cold topped with both chutneys  . Can do the marinating part of the tikkis just before serving.

Dhokla

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dhokla

Preparation Time : 5 minutes

Cooking Time : 35 minutes

Serving : 4 to 6 members

Description

I first got to eat this yummy snak when I was a kid in dhiraj lal sweet shop in Coimbatore . It was some thing like a yellow colour idli . From The first time I got to eat it till date my love for dhokla has not changed a bit . Once I got married I used to crave for dhoklas as there was no shops that sold dhoklas . Some how I managed to get the recipe and made dhoklas but every time it was a big flop . Very recently did I manage to make a great tasting dhokla

Ingredients

Ingredients
Quantity
Basan flour250 gm
soda bi carbonate1/4 tea spoon
eno fruit salt1/2 tea spoon
green chilli -ginger paste 1 tea spoon
oil 1 table spoon
lemon juice2 table spoons
water1/2 cup
hing1/2 tea spoon
sugar1 tea spoon
curry leaves 4 to 5
chopped coriander leaves2 table spoon
coco nut grated 1/4 cup
turmeric powder1/4 teaspoon
mustard seeds1/2 tea spoon
green chillies 2 chopped

Method
  1. Mix basan flour , turmeric powder , salt , sugar , chilli ginger paste and water to make a smooth paste .
  2. Heat 1 table spoon oil with 4 table spoon water and add to the batter . Beat well .
  3. Add eno fruit salt , soda bi carbonate and lemon juice . Immediately pour this mixture on a greased tray and level it . Steam for 12 to 14 minutes . When cooked keep aside for 10 minutes and cool . Cut into diamond shapes .
  4. Heat oil and season with mustard seeds , green chillies , curry leaves and coconut . Sprinkle this over the dhoklas .
  5. Boil 1 1/2 table spoon sugar with little water , bring to boil . Pour this over the dhoklas . Garnish with chopped coriander leaves and serve with green chuntny.

Instant Oats Kolakattai

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instant oats

Preparation Time : 5 minutes

Cooking Time : 13 to 15 minutes

Serving : 4 members

Description

Gayathri palani. Hello mederator , I tried the instant recipe with oats and it Came out really delicious . Wanted to share it with you , so you may try and publish for all fans . This is a message I got 3 to 4 days back from Gayathri palani . I took time to post as I wanted to try the dish and then post . It is very instant , fast , healthy , tasty dish . Thank you gayathri palani to have shared your recipe .

Ingredients

Ingredients
Quantity
Instant oats2 tablespoon
rice flour2 tablespoon
curd4 table spoon
mustard seeds , jeera , urad dhal , chenna dhal1 tea spoon each
curry leavesa handful
pepper powder and salt to taste (each)
oilfor seasoning

Method 

  1. Soak oats and rice flour in curd along with water for about 5 minutes .
  2. Add salt and pepper powder to the soaked mixture and prepare batter of dosa consistency .
  3. Heat oil in a non stick pan , prepare seasoning with mustard seeds , jeera , urad dhal , chenna dhal and curry leaves .
  4. Add the above batter to the pan and stir in low flame for 5 minutes , till batter thickens to dough consistency .
  5. Switch off flame and make small balls out of the dough useing wet palms . Steam the dough for 3 minutes and rest for 2 minutes .
  6. Serve hot with any chuntny . Recipe as gayathri palani had messaged to me .

Aloo Poha

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aloopoha

Preparation Time : 25 minutes

Cooking Time : 5 minutes

Serving : 4 members

Description

An authentic Gujarati dish . I came across this dish in a cook book and was surprised because in south India we use poha ( aval ) mainly to Make sweets ) . My neighbour Bindu is from Ahmadabad , she makes aloo poha very often and I get my share with out fail .

Ingredients 

Ingredients
Quantity
Poha ( aval )2 cups medium thickness ( soaked in water for 20 minutes or until soft drained and squeeze the excess water)
mustard seeds1 tea spoon
Oil2 tablespoons
clove and cinnamon2 (each)
green chillies3 slit
onion1/2 cup chopped
curry leavesfew
turmeric powder 3/4 tea spoon
potato boiled and peeled1 cup cubes
saltto taste
sugar1 tea spoon
grated coconut3/4 cup
lime juice2 table spoons
coriander leaves2 table spoons chopped

Method

  1. Heat oil , add mustard seeds , cloves and cinnamon .
  2. Let it crackle , then top with onion , green chillies and curry leaves . Fry till translucent .
  3. Add turmeric powder and potatoes . Sprinkle 2 table spoons of water and toss well till the water has dried .
  4. Add the poha , salt and sugar . Mix well adding lime juice and grated coconut. Mix well . Taste and adjust .
  5. Garnish with chopped coriander leaves and serve hot . ( can add boiled green peas also along with boiled potatoes following the same recipe for aloo Mattur poha ).

Carrot Muthia

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carrot

Preparation Time : 5 minutes

Cooking Time : 12 to 15 minutes

Serving : 4 members

Description

I  got this recipe from my daughters cook book . It’s a very healthy break fast main course . Happy cooking .

Ingredients 

Ingredients
Quantity
Chick pea flour1 cup
wheat flour2 table spoons
Oil1 tablespoon
carrot1 cup grated
coriander leaves2 table spoons (chopped)
green chillies1 chopped
ginger1 tea spoon (minced )
coriander powder1 tea spoon
chilli powder1/2 teaspoon
Turmeric powder1/4 teaspoon
saltto taste
lime juice1 tea spoon
sugar1 1/2 tea spoon
cooking soda1/2 tea spoon

Seasoning

Ingredients
Quantity
Oil3 teaspoons
mustard seeds1 teaspoon
sesame seeds1 tablespoons

Method

  1. Mix all the ingredents for the muthias together .sprinkle little water to get a dough as for pooris.
  2. Shape the dough into small oblongs.steam the oblong muthias for about 8 to 10 minutes till cooked through .keep aside.
  3. Heat oil in a kadai to season.add the musturd seeds and fry till they splutter .
  4. Top with the sesame seeds.stir well.add the steamed muthias and toss well .

Katharikai katta

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katharikkai

Preparation Time : 5 minutes

Cooking Time : 25 to 30 members

Serving : 6 to 8 members

Description

A tasty , tangy , hot and sweet dish served as a side dish for biriyani in the ravuthar community of Tamil Nadu . Deepa Almaz requested me to post the recipe but my hubby’s place they serve a similar dish called ennai katharikai . I know to prepare the ennai katharikai dish not the katharikai katta . I very vaguely remembered going through the recipe of katharikai katta from my friend fathimas mother – in – laws from salem (meher amma ) hand written recipe book ( which I had taken a xerox of the entire book ) . I tried it out and it was tasteing exactelly as served at the weddings . One of the best treasures I own to date is the hand written xerox of Mehar ammas recipe book . It is filled with all authentic dishes which are fading away .

Ingredients

Ingredients
Quantity
To dry roast and grind to a smooth paste – mustard seeds 3/4 teaspoon
cumin seed3/4 teaspoon
fenugreek seeds1/4 teaspoon
pepper corns 3/4 teaspoon
sesame seeds 3/4 teaspoon

Ingredients for Main Dish

Ingredients
Quantity
Small onion15 crushed
ginger1 /2 inch piece crushed
garlic5 flakes crushed
brinjals12 whole slit at the into 4
gingily oil1/2 cup
coriander powder1 tablespoon
chilli powder2 teaspoons
turmeric powder 1/4 teaspoon
saltto taste
tamarind pulp1/2 cup
jaggery1 teaspoon

Method 

  1. Heat a non stick pan with oil in it . Add 1/2 of the crushed small onions , ginger and garlic .
  2. Top with half of the ground masala and add the brinjals . Fry till the colour of the brinjal changed and becomes a bit soft for about 10 minutes .
  3. Add the other 1/2 of crushed things and the ground masala . Stir well , top with coriander powder , chilli powder , turmeric powder and salt to taste .
  4. Sauté for 2 minutes adding the tamarind pulp and very little water just enough to cook the brinjal and to get a thick flowing gravy .
  5. Simmer and cook till oil floats on top and brinjals are soft and cooked through . Add the jaggery finally , mix well . Taste and adjust .
  6. Serve hot with biriyani .


Snake gourd (Podalangkai ) Fry

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snake

Description

As a kid at home we were always fed a lot with Indian vegetables like brinjal , all types of potatoes , all types of gourds , Pumpkins etc . English vegetables like carrots , capsicum , green peas ect were rarely served as my dad didn’t like them much . But at boarding school most of our vegetables like carrots , beet roots , potatoes , green peas , cabbage were grown in school itself and we were fed a lot with the grown English vegetables . So my liking towards vegetables got balanced between Indian vegetables and English vegetables . This recipe of snake gourd  my mother – in – law and myself took note of from a regional satellite channel when the satellite channels were newly launched in India . Since the first try of this recipe it’s a regular dish at home.

Ingredients
Ingredients
Quantity
Snake gourd1 long one cleaned and cut into rings
tomato1 medium size (ground)
small onions3 (ground)
Ginger garlic paste1/4 teaspoon
rice flour3 tablespoons
chick pea flour1/2 cup
Maida 1 tablespoon
chilli powder1 teaspoon
thymol seeds ( ajwaan in Hindhi , omam in Tamil )1/4 teaspoon
saltto taste
red food coloura pinch
oilto deep fry
Method
  1. Mix ground tomato , ground small onions , ginger garlic paste , rice flour , chick pea flour , maida , chilli powder , salt , thymol seeds and red food colouring together .
  2. Mix well to get a smooth paste consistency by adding a little water . Taste and adjust .
  3. Add the round cut snake guard to the mixed paste and gently toss well so that the paste gets coated around the cut snake gourds.
  4. Set aside to marinate for 1 hour or more . Heat oil to deep fry in a kadai .
  5. Drop one round of snake guard at a time into the hot oil so that they dont stick together.
  6. Fry to crisp , drain and serve hot as a side dish for lunch or as a starter at parties for vegetarians .

Vada Kari

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Preparation Time : 10 minutes

Cooking Time : 12 to 15 members

Serving : 4 to 6 members

Description

A good side dish to have with idli and dosa than the usual sambar and chuntnys . I first got to taste this dish in a hotel in trichy , Tamil Nadu . Got the recipe from my sister – in – law vaseela . I bet you will have a extra idli or dosa with vada Kari .

Ingredients

Ingredients
Quantity
Bengal gram vada 6 to 8
onion3 sliced
ginger 1/2 inch piece crushed
garlic3 flakes crushed
red chilli powder1 tea spoon
green chillies 2 chopped
fennel powder 1/2 tea spoon
garam masala powder1/4 tea spoon
roasted Bengal gram dal 1 tea spoon powdered
tomato 3 big ( blanched , peeled and ground )
oil3 table spoon
Turmeric powder1/4 tea spoon
saltto taste
sugar1/4 tea spoon
coriander leaves few chopped to garnish

Method

  1. Heat oil , fry the onions , ginger and garlic to brown .
  2. Top with chilli powder , green chillies , fennel powder , garam masala powder , Bengal gram powder . Fry till oil separates .
  3. Mix in the ground tomatoes and fry till oil floats on top . Pour 3 cups of water adding salt and sugar . Boil till raw smell has gone .
  4. Then add the Bengal gram vadas half whole and half crushed . Boil for a few minutes .
  5. If the gravy is to thick add water to get a thick following consistency . Taste and adjust .
  6. Garnish with coriander leaves and serve hot with idli and dosa .