Kuzhi Paniyaram Recipes

#KuzhiPaniyaram Recipes :

Find below the recipe links of Kuzhi Paniyaram.
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Kuzhi Paniyaram	Spinach Kuzhi Paniyaram	Thinai Kuzhi Paniyaram
Thinai Sweet Kuzhi Paniyaram	kevuru sweet kuzhi paniyaram	Amaranth Kuzhi Paniyaram
Cholam Kuzhi Paniyaram	Kambu Kuzhi Paniyaram	Kuzhi Paniyaram with Broccoli
Amaranth Kuzhi Paniyaram with Venthayakeerai	Kambu Amaranth sweet Kuzhi Paniyaram	Kuzhi Paniyaram with Broccoli

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Tiffin/Breakfast

Katharikkai-Thayir-Pachadi

#KatharikkaiThayirPachadi #BrinjalYogurtSalad : #Pulav or #Briyani or #bisibelebath goes well with #ThayirPachadi. Even #Paruppusadham tastes too good with thayir pachadi. Generally thayir pachadi is prepared using chopped onion, grated carrot, chopped tomato, chopped green chilly, coriander leaves, curry leaves all mixed in curd adding salt.
Here this special thayir pachadi has been prepared with #brinjal [ #katharikkai ]. It tastes very good when prepared with tender #brinjal and melts in your mouth like butter.
Now let us see the method of preparation.

Ingredients :
1 medium size	Brinjal
1/2 cup	Fresh Curd
1 Tsp	Coriander leaves chopped
2 Tsp	Onion chopped
1 Tsp	Curry leaves chopped
1/2 Tsp	Salt [ adjust ]
Ingredients to grind :
2 Tsp	Coconut scrapings
1/2 Tsp	Cumin seeds
2	Small onion
1	Green chilly [ adjust ]
To Temper :
1/2 Tsp	Mustard seeds
1/2 Tsp	Black gram split
1/2 Tsp	Oil

Oil to fry brinjal

Method :
Beat the curd and set aside.
Grind the given ingredients into a very smooth paste and keep aside.

Heat oil on a stove over low to medium flame.
The oil should be hot but not fuming.
Chop brinjal into quarter inch thick pieces and fry in the oil.
Transfer on to a tissue paper lined plate once it becomes soft.

Now take fried brinjal and all the other ingredients in a bowl.
Add ground paste, beaten curd and salt.
Mix well and then mustard seeds & black gram split [ urad dhal ] in a kadai.
Pour over prepared thayir pachadi.

mmm... tasty n yummy katharikkai thayir pachadi is ready.
A very good side dish for pulav, briyani, tomato rice, bisibelebath, etc.,...
It also goes well with paratha and chappathy.
Try it out.. Its different..



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Spaghetti

#Spaghetti : It is thicker version of #Noodle and also another version of Pasta. Usually #Pasta is available in different shapes but spaghetti used to be long thick rounded or flat strips.  They all are made from all purpose flour ( maida ) or wheat flour. Pasta and Spaghetti are Italian food and served with tomato sauce topped with oregano & basil. They are also served after mixing with pesto sauce ( made of dried tomatoes, almonds, cheese & olive oil ).
Spaghetti is available in 10 to 12 inch long strips and it has to be cooked in hot water following the instruction given by the manufacturer.
This is how I prepared spaghetti with carrot, beetroot, tender fenugreek leaves and mint-coriander sauce.
Lets move over to preparation.

Ingredients :
150 gms	spaghetti
2 tsp	oil
1 tsp	salt
1/4 cup	beetroot grated
1/4 cup	carrot grated
1/2 cup	tender fenugreek leaves washed and chopped
1 medium size	onion, chopped into long strips
To grind for sauce :
1/4 cup	Mint
1/4 cup	coriander leaves chopped
5 - 6	green chilly
4 - 5	almonds
2 tsp	lemon juice or white vinegar
To Temper :
1/2 tsp	cumin seeds
1/2 tsp	kalonji
2 tsp	olive oil or any other oil

Chopped coriander leaves for garnishing.

Salt to taste

Method :

Go through the manufacturer instruction to cook the spaghetti.

Boil water over high flame in a wide mouthed big vessel.

Add salt and oil.

Add spaghetti once the water starts boiling.

Keep the flame at medium and cook till its done.

Drain through a colander and wash under running water to remove the stickiness and stop furthur cooking.

Apply one or two spoons of olive oil and mix well to avoid sticking together.

Keep aside.

Grind all the given ingredients into a smooth paste using a blender adding a tbsp of water.

Now the mint - coriander sauce is ready. Let us call it green sauce.

Keep aside.

Heat a kadai with oil on a stove over medium flame.

Crackle cumin seeds and kalonji.

Then add onion and saute until it becomes translucent.

Now add grated carrot and beetroot and saute for a minute.

Now transfer the cooked spaghetti and the green sauce.

Adjust salt and mix well.

Finally add chopped tender fenugreek leaves & coriander leaves and turn off the stove.

Mix well and transfer into a serving plate.

Serve hot after topping spaghetti with coriander leaves.

Note :
Add some more green chilly while grinding to make it more spicy.
Instead of beetroot thinly chopped capsicum can be used.





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Poori-Varieties

#Poori : Here links to different way of preparing poori recipes are listed.

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Poori
poori	spinach poori	red greens poori
beetroot poori

Great combo for Poori

Poori Kizhangu[ Poori masala ]

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Tiffin : Breakfast/Dinner

Karamani-Masala-Sundal

#KaramaniMasalaSundal  #CowpeaMasalaStirfry : #Karamani [ #cowpea ], a #Legume is a good source of protein, vitamins and dietary fiber. Karamani is soaked and sprouted to increase its nutritional value. Generally karamani sundal is prepared by stir frying the cooked karamani after tempering mustard, urad dhall, red chilly pieces & asafoetida and finally adding coconut scrapings. Some stir fries of legumes like Green pea, chick pea and cow pea taste good with specially prepared coconut masala.
Now we will see the recipe to prepare cowpea masala stir fry.

Ingredients :
1/2 cup	Karamani sprouted [ cow pea sprouts ]
1/4 Tsp	Salt [ adjust ]
Tempering :
1/2 Tsp	Mustard seeds
1/2 Tsp	Urad dhall
1/4 Tsp	Asafoetida powder
8 - 10	Curry leaves
1 Tsp	Oil
To grind masala :
3 Tsp	Coconut scraping
1/2 Tsp	Cumin seeds
1 Tsp	Coriander powder
1/2 Tsp	fennel seeds [ saunf ]
1 or 2	Red chilly
2 cloves	Garlic
1 medium size	Onion sliced
1/2 Tsp	Salt [ adjust ]
10 - 15	Curry leaves
3 Tsp	Coriander leaves chopped

chopped coriander leaves to garnish sundal

Method :

Take all the ingredients for grinding except sliced onion in a blender.

Grind without adding water.

Then add very little water and grind well.

Finally add onion and run the blender for few seconds only.

Transfer the masala into a bowl and keep aside.

Take sprouted karamani [ cow pea ] in a pressure cooker.

Add 1/3 cup of water and salt.

Pressure cook for only one whistle.

Keep the cooker under running water [ under tap ] to release the steam immediately.

Transfer into a bowl and keep aside.

Heat a kadai with oil on a stove over medium flame.

Crackle mustard seeds and then add urad dhall.

Add curry leaves and asafoetida powder once dhall turn golden color.

Now add karamani and stir well.

Then add the prepared masala and mix well.

Adjust salt.

Keep stirring until the raw smell goes off and the sundal becomes dry.

Finally add chopped coriander and turn off the stove.

Spicy and tasty karamani masala sundal is ready to serve.

Enjoy it as a healthy evening snack with coffee/tea.

It can also be relished with sambar rice or rasam rice.

It can also be rolled with chappathy/poori for lunch box.

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Karamani curry

Karamani masala cur.

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Kondakadalai stir..

Pattani sundal

Vegetable strir fry/Poriyal/Thuvatal


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