Red Greens Vadai

#RedGreensVadai : #MedhuVadai [ Ulundhu vadai ] is the only dish that can be served for breakfast, lunch, evening snack and also dinner. 
#Medhuvadai can be relished with coconut chutney for morning tiffin/dinner, as Thayir Vadai [ vadai in curd ] during midday, in the meal during lunch and also as an excellent snack in the evening along with hot coffee/tea. Sipping aromatic coffee from a mug on left hand and biting hot vadai from right hand gives a soothing effect on ones body and soul. 
If the vadai is prepared with green leafy vegetable then the vadai becomes more nutritious and avoid feeling guilty of eating an oil fried item!! 
Here comes a recipe to make Ulundhu vadai with cauliflower and redgreens.

Ingredients
3/4 Cup	Ulundu [ Black gram ] batter
2 Tbsp	Rawa [ Sooji ]
1 1/2 Tbsp	Rice flour
1 small size	Onion, chop nicely
2 - 3 florets	Cauliflower, chopped nicely
1/3 Cup	Red Greens chopped
1/2 Tsp	Green chilly nicely chopped
1/4 Cup	Coriander leaf chopped
1/2 Tsp	Cumin seeds
1/4 Tsp	Carom seeds
1/4 Tsp	Black pepper crushed
10 - 12	Curry leaf, chop nicely
1/2 Tsp	Salt [ Adjust ]
3/4 Cup	Groundnut oil to fry

Method :

Add 1/3 cup extra black gram while soaking black gram for idli maavu grinding.
When grinding for idli maavu, take out approximately 3/4 cup black gram batter to prepare vadai.

Add rawa to the urad dhal batter and mix well. Store in the fridge for half an hour to avoid fermentation.

After half an hour heat kadai with oil on a stove over a medium flame.

Take out the batter from the fridge.
Add rice flour, salt.
Beat well with your hand to make the batter fluffy.

Then add chopped ingredients, cumin and pepper powder.
Mix well. If the batter is little watery add 1 or 2 Tsp of rice flour.

By the time oil would have become slightly fuming hot.

Make a ball after lubricating hands with water.
Then flatten it making a hole at the center and slowly glide into the hot fuming oil.
After sometime flip it over to cook other side.
Fry over a medium flame until it turns golden brown on both sides.

Take out from the oil and place on a tissue/ kitchen paper to remove excess oil.

In the same way fry next batch of vadai.


Have vadai with white coconut chutney or sambar.

Keerai vadai is even more delicious if relished without any accompaniment.


Note :For Ulundu [ Black gram ] batter :

 Soak Black gram [ ulundu ] in warer for 2 hours and then grind using grinder/mixie sprinkling little water time to time. 





Other related recipes

Masaal Vadai

Cauliflower Vadai

Medhu Vadai

Urulaikizhangu bonda

Vazhaipoo fingers

Vazhaithandu Chaat

#VazhaithanduChaat  [ #VazhaithanduBhel ] : Nowadays from old people to young ones crave for #Chaat [ #chat ] - a spicy mixture of grated raw vegetables, masala powders and puffed rice. Chaat lovers used to go to street shops to enjoy their favorite chaats. Venders are doing brisk business by selling different combinations of chaat items at street corners and road junctions. These chaat shops come alive only in the evenings and close by night. Actually chaats are more healthier food than vadai, bajji or bonda. This is also one of the ways to consume raw vegetables. We can easily prepare it hygienically at home from commonly availlable ingredients.
I have included #vazhaithandu [ #BananaStem ] along with carrot, onion, tomato and coriander leaves for its health benefits. Vazhaithandu is full of fiber and diuretic in nature. It is rich in potassium and vitamin B6.
So add vazhaithandu as much as possible to get the benefits.

Ingredients :
1/2 cup	Puffed rice [ arisi pori ]
1/2 cup	Puffed corn [ chola pori ]
1/3 cup	Carrot grated
1/2 cup	Vazhaithandu nicely chopped
1 small size	Tomato, chop nicely
1 small size	Onion, chop nicely
1/4 cup	Coriander nicely chopped
Powders & sauce :
1/2 Tsp	Coriander powder
1/2 Tsp	Cumin powder
2 pinches	Turmeric powder
1/4 Tsp	Red chilly powder
1/4 Tsp	Chaat powder
1/4 Tsp	Salt
1/2 Tsp	Rock salt
1/2 Tsp	Sweet & sour tamarind chutney
1/4 Tsp	Honey

The measurement of ingredients given above are  only for reference.

You can add according to your taste and availability.

Method :
Take all ingredients barring puffed rice and puffed corn in a wide mouthed vessel.
Mix well with a long ladle.
Finally add puffed rice and puffed corn and mix well.
Adjust salt and chilly powder.
Transfer into a serving bowl topped with coriander leaves.
Tasty n spicy vazhaithandu chaat.
Enjoy freshly prepared chaat.








You might also like to try

Bhel puri ragi chaat

Bhel puri puffed rice

Thattai

Thinai pidi kozhukattai

Kozhukattai - spicy

Urulaikizhangu-Bonda

#UrulaikizhanguBonda [ #PotatoBonda ] : First stuffing has to be prepared. Then it is coated with a specially prepared batter and fried in hot oil. To prepare the stuffing sauteed onion, other vegetables like capsicum, carrot, some green leafy vegetables along with salt, chilly powder & other condiments are combined together with boiled #Potato. The batter is prepared just like bajji batter.
Now over to the preparation.

Ingredients for stuffing :
2 medium size	Potato
1 big size	Onion, chop nicely
2	Green chilly, chop nicely [ optional ]
1/2	Capsicum, chop nicely [ optional ]
2 Tbsp	Carrot grated
8 - 10	Curry leaves
4 Tsp	Coriander leaves finely chopped
1/4 Cup	Fenugreek leaves finely chopped
tempering for stuffing :
1/2 Tsp	Mustard seeds
1/2 Tsp	Cumin seeds
1 Tsp	Oil
Powders for stuffing :
1/2 Tsp	Red chilly powder [ adjust ]
1/2 Tsp	Cumin powder
1/4 Tsp	Asafoetida powder
1/8 Tsp	Turmeric powder
1 Tsp	Salt [ adjust ]
Ingredients for batter :
1/2 Cup	Besan [ Gram flour ]
2 Tsp	Rice flour
1/4 Tsp	Red chilly powder
1/8 Tsp	Turmeric powder
1/2 Tsp	salt [ adjust ]
A pinch	Cooking soda
1 1/2 cup	Oil for frying

Method :

Wash potato thoroughly and pressure cook for 4 to 5 whistles.

Take out after the cooker ran out of steam.

Peel and keep aside.

Heat a kadai with a tsp of oil on a stove over medium flame.
Once oil becomes hot crackle mustard and cumin seeds.
Then add asafoetida powder, torn curry leaves and chopped green chilly.
Saute for a minute and then add onion.
Saute until onion becomes transparent and then add capsicum.
Saute for a minute and then turn off the stove.
Now add all the powders to the boiled potato and mash with a potato masher.
Then add sauteed ingredients, chopped coriander leaves, chopped fenugreek leaves and combine together well.
Then make small small balls and keep aside.

Take oil in a kadai and heat on a stove over medium flame.
Mix all the ingredients needed to make batter except cooking soda just the same way as you do for bajji.
Finally add cooking soda and mix well.
Once the oil starts fuming dip the ball in the batter and coat well on all sides.
Slowly drop into the oil one by one.
Keep stirring and fry them until golden color.
Once done drain the oil and transfer into a serving bowl lined with tissue paper.

Enjoy with a hot cup of tea/coffee.

Other snacks you might like to try

Bajji

Vazhaipoo fingers

Medhu vadai

Keerai vadai

Green gram vadai

Great ideas for tasty tasty Tiffins

Tiffin Recipes

For other dishes

Recipe Index

Kara-Aval-Pori

#KaraAvalPori #SpicyPuffedRiceFlakes : Traditionally Puffed rice is made by heating the rice in a sand filled oven. The very high temperature makes the rice to puff up. This puffed rice is called pori in Tamil and muri or mur mura in Hindi.
When the rice flakes [ #Aval ] is puffed up it is called puffed rice flakes.
#PuffedRiceflakes is known as #AvalPori in Tamil. It is called #Chivda in Hindi.
Here let me present a simple recipe to prepare a spicy evening snack using AvalPori.

Ingredients :
4 - 5 cups	Puffed rice [ Pori ]
6 Tsp	Oil
1/2 Tsp	Mustard seeds
1/4 cup	Ground nut [ peanut ]
1/4 cup	Fried gram
4	Red chilly, break into pieces
4	Green chilly
1 Tsp	Cumin seeds
8 cloves	Garlic
15 - 20	Curry leaves
1 Tsp	Salt [ adjust ]
1/4 Tsp	Turmeric powder
1/4 Tsp	Asafoetida
1/2 Tsp	Red chilly powder [ adjust ]

Method :
Smash four cloves of garlic and keep aside.
Grind coarsely 4 cloves of garlic, green chilly, cumin seeds and salt.
Keep aside.
Heat a big kadai with oil on a stove over slow flame.
Add mustard seeds after oil becomes hot and wait till it splutters.
Then add asafoetida powder, broken pieces of red chilly, ground nut and fry until peanut crackles.
Now add fried grams, smashed garlic cloves, curry leaves and coarsely ground paste and fry for a minute or until fried gram becomes golden color.
At this point add curry leaves and swiftly stir for few seconds.
Then add salt, turmeric powder and red chilly powder and turn off the stove.

Now add aval pori and stir well so that the fried ingredients completely mix with the aval pori.
Spicy and crunchy kara aval pori is ready.
Transfer into an airtight container.
It can be stored for a week to 10 days.
It is a very good snack for evening tea or coffee.






Other recipes you might like to try

Kambu Pakoda	Pakoda	Bhel puri
Savory Mixer	Aval mixer

Savory Recipes

Delicious Sweets

Oats-Amaranth-Neer-Kozhukattai

#OatsAmaranthNeerKozhukattai #OatsAmaranthDumpling : #Oats is a fiber rich food and helps in preventing heart diseases.
Several studies have shown that like oats #amaranth seed or oil
may be of benefit for those with hypertension and cardiovascular disease.
Regular consumption reduces blood pressure and cholesterol levels. while improving antioxidant status and some immune parameters. 

Amaranth is also rich in protein and other minerals.

Here I have used oats and amaranth seeds along with other ingredients to make a healthy dumpling.

I have added fenugreek leaves [ venthaya keerai ] also to increase its nutritional value.

Now to the recipe.

Ingredients :
1/3 cup                                       Rice flour
1/3 cup                                       Amaranth flour
1/3 cup                                       Soft Oats
1/8 cup                                       Amaranth seeds
1/3 cup                                       Coconut scrap
1/2 Tsp                                       Cumin seeds
1/2 Tsp                                       Omam [ Carom seeds or ajwain ]
1/2 Tsp                                       Salt

To Saute :
1/4 cup                                        fenugreek leaves nicely chopped [ optional ]


To Temper :
1/2 Tsp                                       Mustard seeds
1/2 Tsp                                       Cumin
1/2 Tsp                                        Pepper powder [ Adjust ]
2 pinches                                     Asafoetida powder
1 Tsp                                          Gingelly oil [ til / sesame oil ]


Method :
Soak Amaranth seeds for 45 minutes.
After 45 minutes drain the water and keep aside.
Now mix the flours, soaked amaranth seeds, coconut scrap, salt adding little water.
Make a tight dough.
Using both the hands roll the dough into small balls.

Boil a cup of water in a vessel on high flame.
When water starts boiling reduce the flame to SIM.
Then add balls into boiling water slowly. The balls settle at the bottom.
Do not disturb the balls for a while.

After some time balls slowly come to the upper surface of the boiling water.
Stir with a ladle and take care not to break the balls.
Let it simmer for 8 to 10 minutes or till balls are cooked well.
Check whether the balls are cooked well.
Transfer the cooked oats-amaranth balls into a bowl.
The water used for cooking the dumplings would have turned into porridge. 
Do not throw away this porridge. It can be consumed either with salt or jaggery.

Now heat a kadai on a stove with 1/2 Tsp of oil.
Splutter mustard and cumin seeds.
Then add the dumplings and pepper powder.
Stir well. Transfer into serving bowl.
If fenugreek leaves are taken then add them finally.
Saute until the leaves becomes soft.

Then transfer into a serving bowl.

Add enough salt or jaggery to the porridge and stir well to dissolve. Enjoy oats-amaranth dumpling with its porridge!!






Some more interesting recipes you might like to try

Amaranth Urundai

Amaranth Neer kozhukattai

Amaranth Pancake

Rawa [ Sooji ] Urundai

Arisi Roti

Ideas for Breakfast and Dinner

Tiffin Recipes

Tasty accompaniments for Tiffin and Rice

Chutney Recipes

For lots of ideas for variety of dishes

Recipe Index