Feast of Kurma – KEDAH VIRUNDHU

Kurma is a hot favourite dip for south Indian people…….. Why it got that much important in our diet? I shall list my preferred answer as FLAVOUR, TASTE, CONSISTENCY and all time best GO for any food stuff. Kurma is such a very few dishes you have feel slight identical on above said points in any part of India.

Kedah Kurma is a special Mutton Kurma preparation in Southern Tamilnadu during local festivals. This preparation has special taste because lots of considerations on selecting male goat (Kedah). Among the selection of goat, the growth of flesh in neck is important before slaughter.

Flavour & Taste – Ginger and garlic paste is an instrumental in spur the flavour of any type of Kurma when it mixes with spices. Some add ginger and garlic paste in two stages to increase the spice and Kurma flavour thus frying onion is one stage and while making coconut paste is another. Revamp the coconut masala flavour in separately fried spices is a new perfect option.

As a new try in taste twist, Khus Khus (Poppy Seeds) would be fried with spices at that time of seasoning spices in oil rather than usual grinding with coconut. Finishing touch with few drops of lemon juice which stops cloud formation over top and preserve the shelf life.

Consistency – Mashable ingredients potato, greenpeas in vegetable Kurma ascertain the regularity. Potato is an important characteristic to soften the meat much better and defend the meat from breakage while cooking. Onion and tomato have to fry separately, paste it and use for better yield. 

Let’s get in to the kitchen to prepare yummy village style Kedah (Mutton) Kurma

Onion – 2 Kg                                                       Cinnamon stick – 5g

Tomato – 1 Kg                            

Cloves – 3g

Ginger – 210g                                   

Garlic – 170g                           

Saunf – 6 g

Chilli powder – 25g                        

Mace – 2g

Dhania Powder – 25g                     

Mint leaves – 150g

Coconut – 2                    

Coriander leaves – 100g                        

Poppy Seeds – 10g                      

Turmeric powder – 6g

Cashewnuts – 30g                         

Garam masala – 5g

Mutton – 3Kg                                                

Salt and water ad required

Vanaspati, Ghee and Refined Oil – 1 ½ liters (combined)            

Cumin Seeds – 2g

Green chillies – 08g

Cardamom – 1g                

Method

Separately fry the sliced onion, tomato and fine paste it keep aside.  

    

Make ginger and garlic paste. Now dry fry the spices one by one alone. 

Make a Kurma paste very finely (without any spice granules) with grated coconut, Poppy seeds, cashewnuts and all fried spices then keep it away. Boil the mutton along masala powder, coriander and mint leaves in pressure cooker up to mutton tenderize.

Heat the fat in heavy bottomed hundi, add the onion paste and slitted green chillies fry it for 5 minutes. Then add tomato paste fry both get mix well. Add ginger and garlic paste and cook till raw flavour goes out. Now add the masala powder one by one except garam masala and coriander powder. Moderate the fire and Stir continuously, cook for another 7 minutes.

Now see the red colour appears over the gravy. In this time add mint and coriander leaves, boiled mutton pieces and mix all together.

Then pour 6 litres of water, once it starts boil then add coriander powder and salt. Let it to boil well for another 10 minutes. Now you can realize the gravy flavour, at this time add coconut paste mix well. Reduce the flame and cover the lid for another 15 minutes.

Finish with fine chopped coriander leaves, garam masala and ghee. Mix all well, now turns off the flame and covers the lid for another 10 minutes. 

Serve it hot with your mind like dishes

Note  

Add some chilli powder in oil first fry it for few seconds to improve the gravy’s red colour then add remaining masala power. Also you can add the spices in seasoning time rather than grinding with coconut.

12g of poppy seeds (Khus Khus), 2g of Saunf, 30g of ginger and 15g garlic are enough for a coconut to prepare 2 litres of Kurma.

Hope above recipe shall make some refresh in your Mutton recipes.

Fill your plate with steamy white rice and Mutton Kurma. Let’s enjoy the taste.

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.

Kudos to Sambhar

If anyone asks a question such which South Indian dish hypes the entire South Indian food? Without thinking on much my credit answer is SAMBHAR

Sambhar goes along with any South Indian delicacies especially give address to Idly and Dosa. The taste of South Indian sambhar is unbeatable and lining up a master of all South Indian foods. Plenty of sambhar varieties are revolve around Tamilnadu, commonly known Araithu Vitta Sambhar, tiffin sambhar and lunch sambhar, also it may named by the type of lentil used for the preparation. Other than South India, sambhar is the responsible diet of the Marathis and punjabis life and day.

Literally Sambhar derived from the sanskrit word Sambharanam means collection. The name emerged from the royal kitchen of maratha rulers who ruled Tanjore those days.  

Sambhar is a visiting card to South Indian food, even sometimes to Indians who travel abroad. Generally the taste be increased in sambhar by addition of freshly grounded masala or powder (with or without coconut). Consistency determined by the masala powder or grounded masala used in the sambhar and it being responsible for colour, flavour and taste.

Multiple ingredients are added with sambhar but usually the sambhar name is concluded by vegetables and leafy vegetables (spinach) added in it. If spinach varieties added in the sambhar that would be little watery and the vegetable base must be stable.  When we pressure cook the dal add few yellow pumpkin chops would provide richness to the dal and results good yield to the end product. Be specific on cooked lentil must be mashed properly before it added with vegetables and seasonings. If you want the toor dal has to mash well as soon - a trick is there, add little castor oil while pressure cook results fine mash of dal reduce your beating option. 

Turmeric powder is an important agent in sambhar making to spur the colour and the end silky texture. So always fry the turmeric powder in the oil that mean add turmeric powder once after the onion done in oil but before adding tomatoes, vegetables and other ingredients. Then you know, a typical Tamil style country sambhar is finished with slightly grounded cumin seeds and grated coconut mixture would blend and increase the earthy aroma and taste.  

Put your hand on my Homemade sambhar powder recipe

Dry Redchillies –  1 kg

Turmeric Powder – 25g

Coriander seeds – 800g

Peppercorns – 15g

Channa Dal – 1 1/2 kg

Toor dal – 1 ¼ kg

Urad dal – 75g

Jeera Seeds – 150g

Curryleaves – 150g

Asafoetida – 50g

Methi Seeds – 30g

Dry fry each ingredient separately in the kadai. Make it into fine powder in the mixie and then sieve it.

Keep the powder in the air tight container and use whenever it needs.

Note

If needs you can add little ghee while frying the masala powder ingredients. Add the homemade sambhar powder in the final stage of sambhar making. Do not allow the sambhar to boil more than 2 minutes. Use 80 gms of Sambhar Powder for 1/2 kg of Toor dal for better result.

All time whole hearted kudos is there for sambhar

Let’s enjoy the superstar of South Indian Cuisine

SOUTHERN FLAVOURS – THE JOY OF EATING

Psst! Looking out for luscious southern flavours in Delhi region, for them a good news is there in my column

Southern Flavours, a real time feel in South Indian delicacies in marvelous Southern touch is opened now at Noida. It is a very first dream venture of Salt and Flour Hospitality Pvt Ltd – Delhi owned by Mrs.Lakshmi Sivaswamy and the concept sharpened by her matchless impression.

Southern flavours stand as Quick Service Restaurant and have the options of serving delicious South Indian vegetarian Quick bites orders at customers’ doorsteps. Southern Flavours USP is golden crispy dosa varieties; the taste really pulls you to visit our place again and again.

Menu board includes Stuffed Dosa, Two layers Uttappam, Masala Idli, Kadak Idli, Chitrannam, runaway hit Bun Parotta and much more masterpieces are carved in vouch of pocket friendly price.

Visit, Taste and Hail Southern Flavours

Book your date at

Southern Flavours

No.29,Behind Express Trade Tower 2
Near JBM Global School

Sector – 132, Noida

www.southernflavours.com

We open from 7 am to 9 pm

For Reservations, Please call - +91- 8130544443

Ramzan Episode – Nombhu Kanji

Title itself says the holy Ramalan month is adorned by "Nombhu Kanji" a King of Porridge. Ramadan month fast is not end without take Nombhu kanji in the evening that much heavenly significance given to Nombhu kanji by our Muslim friends.


Simply says Our Nombhu Kanji is a superstar of the Ramadan month. Unique style, flavour and taste all are cordially stands for the citation of "King of Porridge."

Taking energetic liquid stuff Nombhu Kanji after a day long fasting will help the internal organs to breathe out and helps for easy assimilation. Well cooked raw rice and moong dal provides adequate energy to the body; aromatic spices in Nombhu Kanji are the another reason for easy assimilation and also refresh the organs when take food after the day long godly fasting by our Muslims friends.

Fenugreek seeds in Nombhu Kanji retains white colour of porridge and soften the rice and dal while cooking.

NOMBHU KANJI – Recipe

Raw Rice – 1 ½ Kg

Moong Dal – 200g

Fenugreek – 2g

Ginger – 100gms

Garlic – 100gms

Cinnamon, Cardamom & Cloves – 5 Gms

Ghee – 50gms

Tomatoes – 250gms

Green chillies – 3g

Coriander leaves – 50gms

Small Onions – 250 gms

Coconut – 01nr

Cumin Seeds – 2g

Preparation Method

1. Make ginger and garlic paste out of ½ of the quantity of each

2. Chop small onions, tomatoes, coriander leaves and remaining 50gms of ginger. Slit greenchillies.

3. Take coconut milk and keep aside the residue of coconut.

4. Boil four litres of water in a vessel, once the water is boiled add the rinsed raw rice and moong dal in it.

5. Along with raw rice and moong dal, add chopped small onions, tomatoes, ginger, cinnamon, cardamom, cloves, whole garlic, ginger & garlic paste, cumin seeds, fenugreek seeds and slitted greenchillies. Stir it all around.

6. Allow the rice and moong dal to cook well. Once it reaches porridge consistency, add coconut milk and the coconut residue after taking coconut milk. Just stir and keep it in slow fire for a minute.

7. Add fine chopped coriander leaves at the end.

NOTE

At the time of serving Nombhu Kanji, you also add few pieces of chopped seedless chopped dates that too highlight the taste of Nombhu Kanji.

Nombhu Kanji gives its own original taste only in the Ramzan month, the same porridge what we prepare at any other month wouldn’t give the original taste as you taste now.

Prepare and feel the taste.

Insha Allaahhhhh!!!

Tasty Slip Kudal Soup

Hey all, back with another earthy recipe which is a teaser to all soup brand. The name of the soup itself may interest you to ask me what a special in it is and what is slip kudal?

One question popped up in my mind before I heard about slip Kudal soup, how the regional flavours are being substance to all food varieties?

Originally we add chunks, bones, fleshy part of meat in non vegetarian soup types. But in our slip kudal soup we use a kind of juicy intestine which lies close to original intestine called slip Kudal (in Tamil local slang) as main ingredient for the tastiest brand new.

Overall authentic fact of any soup taste lies in stock water and in this soup we would give traditional twist in the mean of stock water that is nothing else drained water of boiled rice. Naturally drained water contains enough starch to take care of soup consistency and carbs in drained water is a complete energizer.

An important observation is addition of castor oil in the soup that tone down the fat content level of slip kudal which turns the soup to be digestible and cure stomach ailments.

Let’s come to kitchen now

Slip Kudal & Liver (combined) – 250g

Drained water – 1 litre

Sesame oil – 1 tbsp

Castor oil – 1 tbsp

Whole peppercorns – 2 tbsp

Cumin seeds – 2 tbsp

Shallots – 8 nos

Tomato – 1

Turmeric powder – as required

Salt – to taste

Method

1. Take pressure cooker, now add cleaned liver and slip kudal, drained water, slat, turmeric powder and salt       

2. Mix all well. See we are adding whole tomato here to avoid the mix of tomato pips in soup thereby tomato essence would infused in the soup.

3. Keep the pressure cooker over heat and allow boiling now

4. Now crush the shallots, cumin seeds and peppercorns. Add the crushed items to the boiled mixture.

5. Then close the pressure cooker and wait for three whistles. Serve the soup hot.

See usually ginger and garlic are inevitable in soup preparation. We have not added ginger and garlic in our soup here even though it relish because the drained water of boiled rice. If you are really fond of curryleaves, coriander leaves add very little for flavour.

Anyhow we have tried, trying and try soup in many forms but this is something brand new and must try variation even more tasty and healthy too. I hint you to prepare this in Sunday, sip hot slip kudal soup leisurely before noon then have relish and energetic weekdays.

MIND IT – Taste Yahi Hai

   Mind It is a vegetarian Quick service restaurant managed by Sonal Lahoti, who is an ambitious backdrop to cater South Indian delicacies in real authentic touch. In Mind It, Dosa is hero and Uttappam is heroine of the day. Delectable items stretches long and more, although Paper Masala Dosa, Kancheepuram Dosa, Olive Oil Dosa, Spinach Dosa, Podi Dosa, Special Ghee Dosa, Maharani Uttappam, Masala Idli, Five Taste Uttappam heightens the taste by dipping it in heavenly prepared Sambhar and assortment.

Mind it Plans to expand its unit very soon in Nagpur.

MIND IT, Shop No.8, Yashwant Stadium, Dhantoli, Nagpur - 440012.

For Reservations Please call: +91 -8177949231
                                                +91- 8446364846

Dedicate to Husbands by Housewives

From this colourful topic itself we would guess, this is most important write up for the housewives to impress their husbands with new food bits in their lunch box.

We know the morning situation in each house, how turbulent it is? Our dear home ministers are in heat to send their children and husband to their respective spot and more tension is there in preparing their lunch box stuff. We are in desire to include and keen to prepare different lunch box food items everyday. But it is boon for the housewives if something simple for them in morning time preparation…

Through my blog post, I produce the lunch box recipe named “Simple Pepper Chicken”. As like name this recipe is simple and viable to prepare quite easily in the morning. So taste is not same like usual pepper chicken this is something different in all spheres. 

Preparation is trouble - free but how you are going to preserve the taste and freshness till lunch time?

Please be wait.

Needs

Chicken Pieces – ½ Kg

Cumin Seeds – 1 tsp

Dry Redchillies – 1

Whole Peppercorns – 2 tbsp

Curryleaves – few sprigs

Turmeric powder – a little

Salt – to taste

Refined Oil – 2 tbsp

Method

1. Boil the chicken separately with little turmeric powder.

2. Dry fry peppercorns, cumin seeds, curryleaves and salt. After that, make ready that in to fine masala powder.

3. Apply the masala powder in boiled chicken pieces well and reserve it for 2 hours.

4. Heat oil in kadai, drop marinated chicken pieces and fry it in the oil between 5 – 10 minutes. Better close the kadai with lid and keep the flame in simmer.

Aahh!!! Preparation over, cram the dish in lunch box might fed out the flavour and taste. For that, wrap the prepared simple pepper chicken in banana leaves which take care the freshness and taste.

As said in topic you dedicate the dish to husband and also one more is awaiting that you would adorn the kitchen queen title by your children and hubby in the evening.

Get back me with the Kitchen Queen title.

VILLAGE CHICKEN FARE

Are you ready to taste village fare, so it is a right time to taste lip smacking Sigappu Kozhi with me now.

Purely a deep South Tamilnadu gorgeous Sigappu Kozhi (dry red chicken) was on my plate in great looking which happened in my past recent village visit. After I tasted and sighed, it is a taste what I am looking in my long run recipe search to give better alternative to sukkha variety. It is a heavy task for housewives to prepare any curries, gravies that need different masalas, lots of pain in grinding, cooking attention and many more. But this all exempted in Sigappu Kozhi preparation after I heard and observed the recipe. Ohhh!!! feeling great and relax… 

Blend of masalas and oil over Sigappu Kozhi produces glossier and sure it shall be the girlfriend of other village style chicken preparation. In more, addition of small onions and country tomato merge with ginger, garlic paste guaranteed real earthy flavour to Sigappu Kozhi. A group around me broke up another secret and said use little fatty chicken parts though improves the taste and fragrance. Oh well I assumed fact, fact, fact, fact!!!!!

Lets we go to the iconic Sigappu Kozhi preparation.

NEEDS

Chicken Pieces – ½ kg

Refined Oil – 100ml

Chilli Powder – 2 tbsp

Salt – to taste

Chopped Small Onions – 10 nos

Chopped Tomatoes – 1 no

Cumin Seeds – ¼ tsp

Turmeric Powder – a pinch

Ginger, Garlic paste – 1 tbsp

METHOD 

1. Take a heavy bottomed vessel. In this add chicken pieces, refined oil, Ginger & Garlic paste, Chill powder and salt. Now mix all together well.

2. If required add 100ml of water. Now keep the vessel over flame and to be cook in simmer fire.

3. Alright take another kadai now, spoon little oil. Fine, oil starts heated, add cumin seeds. After it splutter add chopped onion and tomatoes at a time, stir it well,

4. Add little chilli powder and turmeric powder to the mixture, mix all now. Ok masala is ready now.

5. Ok come let’s see the condition of Sigappu Kozhi, Open the vessel. See, oil starts separting, chicken cooked, more fragrance and colour. Now drop the masala, mix all well.

6. Keep the Sigappu Kozhi for another 02 minutes in flame and then serve hot.  

Hey all, utmost taste is guaranteed and your comments are most welcome. Let it be sure Sigappu Kozhi on your today’s dining table. Then end up Sigappu Kozhi in little humor, at the time of hearing Sigappu Kozhi’s name I thought is this any movie mix of horror and romance?. But anyhow, later understand it is a recipe and compromise myself by saying horror = spicy / taste and romance = preparation / colour.

Happy and Enjoyable eating….

WANTED COOKS

We require number of qualified / experienced professionals for following positions in our reputed restaurants in India. 

South Indian Cooks, Dosa Masters, Curry Cooks, Chettinadu Cooks, Chefs, Restaurant Managers, Waiters.

Reach us immediately.

Please feel free to contact    –      jobs.sense5@gmail.com

                                                  +91- 9894483445

ADAI – A DOSA RAGA

Another write up about dosa variant “Adai” a typical South Indian breakfast stuff in my column now, if you are satisfy there is no time barrier in enjoying Adai. Why this dosa variant got named “Adai” pointly it’s new to hear some of us.

Adai is a combo of rice and lentils much interesting no need of waiting for fermentation and then much tastiest, flavourful in addition of spices then his grandfather dosa. By the combination of rice and lentils, adai is bit tough so that’s the reason it may get the name “Adai” in Tamil.

Foodies believe udupi is a birthplace for maximum of South Indian vegetarian dishes, it is indeed to believe adai is also from udupi place. By seeing the standard accompaniment Avial for Adai the Tamil foodies lifting their collars and saying “We gave the bride (Avial) to groom Adai”. Adai dosa one could commonly witness in Tamil sangam city Madurai, aachi’s (grandma’s) preparing hot adai’s in the evening for street stall sale.

Let it rewind the historical time, the lentil base pancakes are offered as neivedhyam (oblation) to gods in olden days. A lentil base pancake has been hard and wouldn’t be perished easily and could preserve it for long days. Addition of rice and lentils in preparing batter emerged only in the recent past centuries after the popularization of oil.

Preparing any tasty food items proportions are more important, thereby below sharing my best Adai dosa recipe for my ardent blog readers.

Adai Dosa Recipe

Raw rice 200g

Rice 200g

Urad dal 25g

Bengal Gram 50g

Green Gram 50g

Toor dal 50g

Channa dal 25g

Tomato 01

Fennel seeds 01 tsp

Peppercorns 01 tsp

Turmeric Powder as required

Salt as required

Dry redchillies 08

Shallots 50g

Method of Preparation

Soak rice and lentils items separately for about two hours

First grind rice items slightly nice, then coarsely grind lentils items along tomato, fennel seeds, dry redchillies, peppercorns, turmeric powder and salt

Now combine rice and lentil batter together. Again drop the batter into the grinder, just wait for two swings

Take out the batter for grinder, mix it well and now add chopped small onions, curryleaves mix it all well. Now Adai dosa batter is ready

Check the consistency, unlike dosa this adai dosa batter should be slightly firm

Note:

Here is my humble tip to increase Adai dosa taste, add few bottle gourd (surakkai) pieces while grinding adai dosa batter, definetly enrich the taste.

Just tweaking, I am much adamant in eating adai in my school days till now it is there on my breakfast table during my hometown visit.

Enjoy and Happy Adai eating.

Not only stop with reading and more post your valuable comments.

Sense 5 - Restaurant Consultancy

We are very happy to undertake restaurant consultancy services for the South Indian style fine dining restaurants. This consultancy services include all end to end process.

Contact Email: rajmohanraghavan@gmail.com

VADA – PAST TO PRESENT

Let us bring up the indispensable batter savoury fritters from South Indian gourmet table. Vada would serve as snacks, would be the side dish for South Indian meals and more suitable to palate for best South Indian breakfast along with dosa, Idli or Pongal. Vada holds star position in the menu cards and it is a profitable and customary item in South Indian restaurant. This South Indian favourite could be found as street food in South Indian localities in various countries.

Vada is known for its antiquity. Ancient literature says that the deep fried products got familiarized and popularized in 15th century, during the vijayanagar dynasty. So we belive that vada might have originated in 15th century. Over a period of time, vada got various ingredients and by its methods of cooking. The best example is the two centuries old paniyaram.

Readers of my blog may know best options to prepare delectable vadas. Anyhow, I am just reminding you the possibilities of preparing mouthwatering vadas at your homes.


Instructions


Whatever recipes you follow, grinding is a very important matter in vada preparation. If the grinding is proper, no need for any other substitution


Soak the urad dal (lentils) for about 20 - 30 minutes
Too much soaking of urad dal (lentils) in water would made the vada batter more elastic and sticky and also absorbs more oil while deep frying
Add minimum 50g of rice flour to a kg of medu vada batter. A tbsp of maida (refined flour) renders good golden colour
Maintain balanced heat or oil, too much heat may harden and destroy the colour of vada
Add water as needed while grinding the batter of medu vada. Grind till the batter become white and soft
It is better to add ginger paste in medu vada batter rather than chopped ginger
For paruppu vada, add 50kg of tuvar dal and urad dal along with a kg of bengal gram
Keep a little bengal gram from grinding. Add the same in the grinded mixture later to give a crunchy taste
Serve thick chutnies and sambhar, not a watery one
KEERAI VADA (Spinach Vada)
Ingredients
Bengal gram flour - a handful
Rice flour - a handful
Cornflour - a handful
Soda bi carbonate - a pinch
Salt to taste
Spinach Varieties - Minimum 03 varieties - 100g
Coriander leaves - a handful
Chopped Onion - 2 nos
Saunf- 1/2 tsp
Ginger & Garlic -1 tsp
Chopped greenchillies - 1 tbsp
Water
Method
Combine all the above ingredients. Sprinkle little water and mix well.
Make patties and deep fry it in moderate hot oil till it gets slight golden colour. Take out from oil now.
Reserve it for next 10 minutes. Deep fry the reserved vada again till it cook and renders good golden colour.
!!!!!!! Above instructions fetch you new ideas and regional recipe must be a new taste for your buds. You shall have in these rainy days. Enjoy the drizzle with puffy hot vadas.

CHINESE FOOD FESTIVAL

CARROT HALWA

Very recently tasted a new yummy carrot halwa which is done by my chef friends. This carrot halwa is not like the usual one in taste. Different flavour, colour and style make this halwa unique and turn it into a heavenly taste. I have enjoyed this carrot halwa till the last spoon of my plate. This alone leads me to blog it now and may help you to transform the ordinary carrot halwa into a special one.

You may think what’s there in this carrot halwa, yes it is simple and ordinary one to prepare for any one. May be we will get many recipes by prowling internet but it’s hard for us to collect the best directions to prepare this gorgeous halwa.

Some prepares the little soggy carrot halwa or some shall do carrot halwa dry. After seeing the best carrot halwa you might feel it resembles just as a  grated carrot. But the blend of essential ingredients and caramelized carrot are only could give the tastiest and glossy product.

Points to be remember
1. Do not squeeze the juices of grated carrot which affects the nutrients, flavor and colour of the halwa.

2. Saute carrot in ghee to extract the flavour of halwa, but fry it till half done.

3. To tenderize the carrot add hot milk into the sautéed carrot, otherwise cold milk makes it hard.

4. Sugar should be added immediately after carrot halfway is done in ghee, this makes the sugar caramelize and coat it over the carrot and separate it.

5. Khoya (concentrated milk solids) must be added after the milk is absorbed by the carrot. Khoya helps to give texture and taste.

The instructions definetly will bring you an extraordinary tasty halwa and take you from the ordinary to a special one.

Let’s tantalize by the taste.

Note

You can use this instruction for any vegetable based halwa preparation – Carrot, Beetroot, Pumpkin