ONION PAKODA | THOOL PAKODA | PAKODA RECIPE

ONION PAKODA | THOOL PAKODA - Image Courtsey; Krithika

Big Onion, Sliced – 100g

Gram Flour – 100g

Rice Flour – 50g

Green Chilli, Chopped – 5g

Ginger Paste – 10g

Vanaspati – 30g

Soda Salt – a little

Salt –to taste

Water – 80ml

Garlic Paste – 10g

Fennel – ¼ tsp

Curry leaf – a few

Method of Preparation:

1.    Mix well the Gramflour, Rice flour, Vansapati, salt and soda salt. Add the onion, fennel, curry leaf, greenchilli, ginger & garlic paste. Mix all together now.

2.      Sprinkle water and mix everything nicely.

3.      Take the Pakoda mixture in hand and put the mixture in a sprinkled way into medium hot oil for deep frying.

4.      Take out from oil once the pakoda is golden crispy fried. Drain it.

            5.   Serve it as with your hot Tea or Coffee or enjoy it as snack or starter

Diwali Chicken Gravy

Chicken – 1 Kg

Small onion – 150g

Tomato – 60g

 Mint leaves – 5g

Green chillies – 3gms

Ginger paste – 15g

Garlic paste – 10g

Chilli powder – 3tsp

Turmeric Powder – ½ tsp

Garam Masala powder – 1 tsp

Salt to taste

To grind the masala

Cumin seeds – ½ tsp

Fennel seeds – ½ tsp

Coconut, gratings – 100g

Cashewnuts – 30g

Tempering

Refined oil, Curry leaves, coriander leaves, Shallots, cinnamon, cardamom, cloves.

Method of preparation:

1.     Sauté shallots, mint leaves and tomato well, grind it. After the tempering is done, add the grinded shallot and tomato mixture. Stir it well, add the green chillies and ginger, garlic paste. Mix it all together. Add the masala powders one by one.

2.  Pour the water and bring it to boil. Add the chicken and salt. In the meantime, fry the ground masala ingredients in kadai with little oil. Slightly fry and make it into fine paste.

3.     Add the coconut paste into the gravy now. Simmer and cook till it gives good aroma and consistency.

Vacha Mutton Biriyani

Basmathi rice, boiled – 1 kg

Mutton, boiled – ½ kg

Shallots, chopped – 50g

Tomato- 2nr

Mint leaves – a handful

Chilli powder – ½ tsp

Turmeric powder – ¼ tsp

Coriander powder – 1 tsp

Ginger paste – 1tsp

Garlic paste – 2 tsp

Thick Curd – 3 tbsp

Salt to taste

To prepare Special Masala

Pepper corns –3tbsp

Cumin seeds – 1/4tsp

Fennel seeds – 1 tsp

Cardamom – 4nr

Kalpasi – 1 tsp

For tempering – Cinnamon, Cloves & Ghee – 4tbsp

Method of preparation:

1.     Dry fry the special masala ingredients and powder it finely.

2.     Do the tempering then add the shallots. Fry shallots till golden colour.

3.    Add the tomato, make the shallot and tomato to combine well. add ginger and garlic paste. Put the masala powders one by one now, stir continuously till oil ooze out from mixture.

4.     Add the mint leaves, salt and curd. Mix well. Add the special masala powder now. Combine it in gentle fire.

5.     Once the masala mixture get mild thick, add the boiled basmathi rice. Mix it well till masala coats in rice, put mint leaves on top and take it out from fire.

Deepavali Soru - A Special Biriyani Recipe

Colourful diwali season adorned your kitchen and dining table with variety of delicacies, but in this diwali I wanted to give you unusual touch up by giving a new recipe “Deepavali soru”

Enga erunthu pa entha mathiri recipe kondu varinga nu? (Where have you been taken such recipes?) Hahhah, sir / madam this is really prevailing one in southern part of Tamilnadu (Virudhunagar and Tirunelveli region). But in this place it is known as Sundaa Biriyani. I am delivering this recipe on the time of diwali, hence I named it as Deepavali Soru

It is a Biriyani version but slight change in preparation and taste too while reading recipe you would understand the difference from common. In sometimes after Sundaa Biriyani preparation, the rice shall be mixed gently with thick curd after that tossed in mild fire for a while. This makes the biriyani to be preserve for long time and identifies the difference from other biriyani style.

Deepavali Soru recipe

Seeraga Samba Rice – 500g

Small Onions – 100g

Tomato- 03 nrs

Boiled Mutton – 350g

Mint and Coriander leaves – 50g and 30g

Ginger – 1 piece

Garlic – 6 cloves

Green chillies – 4nrs

Redchilli powder – 3 tbsp

Turmeric powder – ½ tsp

Coconut Milk (thin) – ½ litre
Water - 1/2 litre

Salt – to taste

Coconut oil, dalda and refined oil– 25ml, 50ml and 50 ml

Ghee – 60 ml

Method

Make  Masala Powder  out of Cumin – 2g, Saunf – 1g, Cinnamom – 1g, Cloves – 2 nrs, cardamom – 3 nrs, Staranise - 1, Kalpasi – 1g and Mace- 1g, dry fry all and fine powder it in mixie.

Then make a fine paste – ginger and garlic paste, green chilli paste and small onion, tomato paste.

Pour oil, dalda and half of ghee in a heavy bottomed vessel. Now add cashewnuts and golden fry it.

Add ginger, garlic paste, fry it in mild fire. Then add finely pasted small onion and tomato paste. Fry it continuously till the raw flavour goes off and upto added onion and tomoto mashed well.

Now add turmeric powder, greenchilli paste and redchilli powder sauté all well. Let see now the rogan floats on top. It is a right time to add chopped mint and coriander leaves, mix well.

Then add boiled mutton pieces, mix it. Add little water and allow the mutton to cook in gravy for another two minutes.

After mutton boiled well in gravy, pour water now and add salt. Once the water roll boil add the thin coconut milk. Add rinsed seeraga sambha rice after the water starts boil. Allow the rice to cook.

Then the rice absorbs water, put it in dum for 20 minutes.

Once the dum opened pour the ghee slowly over rice and also drizzle the masala powder. Mix the rice gently and be careful the masala powder mix well. Now the delicious deepavali soru is ready to eat.

If you like you would add thick curd in biriyani and do as how i have said on top. 

Please don’t miss deepavali soru, hope you really enjoy the taste and mark your lovable comments.

Have a Happy Sundaa Biriyani Deepavali.

I Love you, dear “Kesari”……

“I haven't tasted the Kesari like before” this word dropped from my mouth, after I have experienced to taste the typical Kesari at a tea stall. This is not like a regular Kesari but what I have enjoyed on that stall makes my feelings doubles on Kesari….. I Love you, dear…

Unlike others, Kesari not includes costly ingredients, no complicated secrets behind the preparation, at last its very easiest one to prepare by anyone. That’s the reason it’s available in all good seasons, it is indispensable from the kitchens of Tamilnadu.

Kesari is an only sweet dish, being a perfect match taken with South Indian breakfast and also tastes with a  in the evening time. Sure all the sweet needs much care on the quantity, consistency, preparation and much more. But Kesari doesn’t want any peculiar attention like glossy sweets.

Amount of adding vanaspati or desi ghee gives very fine texture, combo of semolina, sugar and vanaspati induces the taste. Fried Cashewnuts, raisins, heavenly treated cardamom, winking tutti frutti and each added ingredients in Kesari brings it gorgeous. In Tamilnadu, I believe Brahmin's hands are extraordinarily good in the Kesari preparation.

Reduced quantity of Vanaspati or ghee makes the Kesari to cut into pieces. But if we added adequate amount of vanaspati from half of the quantity of Semolina, that we can scoop it off. 100 percent of my voice goes to the scooping consistency Kesari, that only taster much better than other.

How you get this scooping consistency, by adding more water? NO… then ???

Try out my ratio one part of semolina and two parts of water and sugar.

Turn your stove, blissing……. Simple and Sweet. Share me your post preparation views.