Sweet Potato Paniyaram | Kuzhi Paniyaram Recipe

Traditional kuzhi paniyaram recipe with healthy sweet potato. Sweet potatoes are rich in vitamins and antioxidants which protect us from chronic diseases.

For Video Recipe in Tamil

https://youtu.be/UsstE41cnaU


Ingredients

Sweet Potato - 1

Wheat flour - 1 cup

Rice flour - 2 tbsps

Grated Jaggery - 1/4 cup

Grated coconut - 1/4 cup

Dry ginger powder - 1/4 tsp

Cardamom powder - 1/4 tsp

Baking soda (optional) - 1/4 tsp

Salt to taste

Oil for frying

Method

Remove the skin and grate the sweet potato.

Mix the rice flour with wheat flour.

Add ginger powder, cardamom powder, baking soda (optional), and salt to the flour mixture. Mix well.

Add water little by little and make a thick batter. (Idli batter consistency)

Add the jaggery powder and mix well.

Finally, add the grated coconut and sweet potato.

Mix well and keep aside for five minutes.

Heat the kuzhi paniyaram pan with one teaspoon oil in each hole.

Pour the batter in each hole and cook in medium flame.

Flip over and cook the other side.

If you don't have a paniyaram pan you can fry the paniyaram directly in hot oil.

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Banana Kesari Recipe | Kesari With Tutti Frutti

For Video Recipe...https://youtu.be/Nk4xAZ8QSo0

You can use any ripe sweet banana for this kesari. I used Nendhiran pazham ( Kerala Banana) in this recipe.

Ingredients

Rava - 1 cup
Banana Big - 1
Milk - 1 cup
Sugar - 3/4 cup
Cardamom - 3
Cashew - 15
Tutti Frutti - 1 Tbsp
Water - 1/2 Cup
Ghee - 3 Tbsp


Method

Cut the bananas into small pieces and keep aside.

Add 1 tbsp ghee in a pan, fry the cashews and keep it aside.

In the same ghee, roast the Rava till it starts to change colour and becomes aromatic. Reduce the flame, add a cup of milk and half a cup of water. Cook the rava in low flame until it's soft.

Once the rava is cooked, add the banana pieces, sugar and crushed cardamoms.

Mash the banana pieces with the back of the laddle.

When the mixture becomes sticky, add one table spoon of ghee and cook for two minutes.

Add the third spoon of ghee, mix well and remove from flame. Spread the kesari in a plate coated with ghee and level it with the back of the spoon.

Garnish with cashews and tutti frutti. This kesari can be served hot or cool.

Wheat Kuzhi Paniyaram | Godhumai Paniyaram

Wheat Kuzhi paniyaram is a very simple and healthy after school snack for kids.

For recipe video in Tamil...Click Here

Ingredients

Wheat Flour 1/ 2 cup
Sugar - 1/4 cup
Baking soda - 1/2 tsp
Grated Coconut  - 1/4 cup
Cashew nuts - 15

Salt - 1pinch

Method 

Mix the wheat flour with a pinch of salt and enough water to bring it to an idli batter-like consistency.  Keep aside for 3 to 4 hours.

After the standing time, add sugar, baking soda, coconut, cashews, and mix well.

Heat the paniyaram pan and add half teaspoon oil in each hole.

Pour the batter and cook the paniyaram in medium flame for around a minute and then flip it to the other side.

Sprinkle little oil on the other side and cook until it becomes golden in colour.

If you don't have a paniyaram pan you can fry the paniyaram directly in hot oil.

Simple and delicious paniyarams are ready to serve.

Kara Pori | Spicy Puffed Rice | Murmura Recipe | Masala Pori

This is a simple and tasty recipe that would be good as an evening snack with tea or coffee.

Ingredients

Plain puffed rice - 3 cups

Roasted peanuts - 2 tbsps

Coconut Oil - 1 tsp

Turmeric Powder 1/4 tsp

Chilli Powder - 1/2 tsp

Asafoetida (optional) - 1 pinch

Curry leaves - 15

Salt - to taste

Method

Before turn on the flame, add oil, turmeric powder, chili powder, asafoetida and salt to a kadai to form a paste.

 Add the puffed rice to the spice paste and mix well.

Place the pan on the stove and stir continuously on medium flame.

 
Once the puffed rice is hot, add the curry leaves and roast for 30 seconds.

 

Stop roasting when the puffed rice crumbles when pressed.

Add the roasted peanuts, mix well and turn off the flame.

Capsicum Cauliflower Fry | Gobi Fry Recipe

This is a simple and easy dish that goes well with chapati and rice.

Ingredients

Cauliflower small - 1

Capsicum -2

Turmeric powder - 1/4 tsp

Mustard seeds - 1/4 tsp

Curry leaves - 10

Oil - 2 tbsps

Salt - to taste


To Grind

Coconut shredded - 1/2 cup

Garlic - 4 pods

Dry chilies - 3

Fennel seeds - 1 tsp

Cinnamon - small piece

Cloves - 2


Method

Cut the cauliflower to small florets and soak it in salted water.

Cut the capsicums into big pieces.

Dry grind the coconut, garlic, dry chilies and whole garam masalas coarsely.

Heat oil in a pan and temper with mustard and curry leaves.

Add the cauliflower pieces with turmeric and salt and saute for five minutes.

Add in the capsicum and saute for another three more minutes.

Mix the ground masala  and saute in medium flame.

Do not cover the pan.

Cook until the raw smell goes and garnish with coriander leaves,

Serve hot with chapati and dal or rice and sambar.

Jeera rice in Pressure cooker | Variety Rice Recipe

This recipe was shared with me by a friend many years ago. Jeera rice is said to be popular in Kerala for weddings and special occasions. It is usually paired with coconut milk chicken curry but it goes well with other stews and curries too.

Ingredients   

Rice - 2 cups
Curd - 1/4 cup
Cumin seeds - 1 tsp
Cinnamon - Small piece
Cloves -2
Cardamom - 2
Bay leaves - 2   
Cashew nuts - 15
Ghee or Oil - 2 tbsp

Method 

Heat two tablespoons of ghee or oil in a pressure cooker.

‎Add cinnamon, cloves, cardamom, and saute for few seconds.

‎Add the cumin seeds, bay leaves, and let the cumin seeds splutter.

‎Add the drained rice and saute for 2 to 3 minutes.

‎Add curd and mix well with the rice.
 ‎
Add 3 1/2 glasses of water and enough salt. (I have used jeerga samba rice so I've added 3 1/2 cups of water. Add water according to the rice you use)
 ‎
Close the lid and cook for one or two whistles.

After ten minutes open the cooker and fluff the rice.

Serve hot with any veg kurma or chicken curry.

Egg Curry Recipe | Muttai Kulambu Recipe

This spicy egg curry goes well with rice, appam, idiyappam, and even chapathi.

Ingredients

Egg - 5 Nos

Tomato - 1

Onion Big - 1

Green chilies - 3

Turmeric powder - 1/4 tsp

Chili Powder - 1 tsp

Coriander powder - 2 tsp

To grind

Coconut ( shredded) - 1/2 cup

Fried gram (Daliya dal) - 2 tsp

Fennel seeds - 1 tsp

Pepper - 1 tsp

For tempering

Oil - 2 tbsp

Mustard - 1/2 tsp

Curry leaves - 10

Method

Grind the coconut with fried gram, fennel seeds, and peppercorns

Slice the onion and cut the tomato.

Slit the green chilies and keep aside.

Heat oil in a pan and temper with mustard seeds and curry leaves.

Add the onions, green chilies and saute for two minutes.

Add the tomato pieces and let it cook until soft.

Add the masalas and 1/4 cup of water and allow it to boil.

Then add the ground coconut mixture and adjust salt.

Cover the pan and let it cook until the raw smell goes.

The curry should be a little thin before adding the eggs.

Add in the eggs one by one in separate places.

Reduce the flame and cover the pan and allow the eggs to cook for two to three minutes.

With a flat spoon release the eggs from sticking in the pan.

Cook for three more minutes on low flame and check if the eggs are fully boiled.

Turn off the flame and serve hot with Rice or with appam or chapatis.

                                         

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Mixed Vegetable Curry | Veg Kurma Recipe

This is a spicy and tasty kurma with lot of vegetables and peanuts.

Ingredients.

Mixed Vegetables ( carrot, beans, peas) - 1 cup

Potato (medium size) - 1

Tomato - 1

Onion -1

Green chilies - 2

Turmeric powder - 1/4 tsp

Chili powder - 1/2 tsp

Curry powder - 1 tsp
or
Garam masala powder - 1/2  tsp

Coriander leaves - 1 tbsp


To Grind

Coconut (shredded) - 1/2 cup

Peanuts - 1 tbsp

Fennel seeds - 1 tsp


For Seasoning

Cinnamon - 1 inch piece

Cloves - 3

Bay leaves - 2


Method

Heat three teaspoons of oil in a pan and add cinnamon, cloves and bay leaves into it.

Add sliced onions and green chilies and saute for a minute.

Then add the chopped potatoes, cover the pan and cook for sometime.

When the potatoes are half done, add the tomatoes and salt.

Let it cook for two more minutes.

Add the mixed vegetables and add the turmeric, chili and curry powders.

Then add the ground masala mix and add enough water.

Adjust salt, cover the pan and allow the gravy to cook for five more minutes.

Garnish with coriander leaves and serve hot with chapati or rice.

For video recipe in Tamil...

Mixed Vegetable Kurma 

Raw Banana Dry Fry | Vazhakkai Roast

This is a crispy and spicy banana fry that goes well with sambar, rasam and curd rice or with other mixed rice recipes.

For Video recipe...

https://youtu.be/CV4QGIwYoRw

Ingredients 

Raw Banana - 2

Turmeric powder - 1/4 tsp

Chili powder - 1 /2 to 1 tsp

Garam masala - 1/2 tsp

Rice powder - 1 tsp

Salt - to taste

Oil for frying

Method

* Peel the banana skin and slice the bananas into thick slices.

* Keep the slices in salted water until you are ready to add the spices.

* Drain the banana slices from water, and toss with spice powders, rice flour, and salt.

* Keep aside for 15 to 20 minutes

* ‎In a tawa add 5 teaspoons of oil, spread the banana slices evenly and fry.

* Flip it a few times, for even cooking on both sides.

* Add two more spoons of oil if needed. 

* It will take eight to ten minutes for frying the slices.

* Serve hot with rice, sambar or rasam. 

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Thirunelveli Sodhi | Sodhi Kulambu | Coconut Milk Curry

Sodhi is a very popular traditional dish of south Tamil Nadu, especially from the Thirunelveli District. People make this coconut-based curry when the bridegroom comes to their house. So, this recipe is also called as Mapillai Sodhi.

Ingredients

Coconut - 1/2
moong dal (pasi paruppu) - 2 tbsp
Potato - 1
Drumstick - 1
Beans - 15 nos
Carrot - 1
Shallots - 10 to 15 nos
Garlic - 4 cloves
Green chilies - 5
Ginger - 1-inch piece
Coconut oil - 2 tsp
Mustard seeds - 1/2 tsp
Turmeric Powder - 1 pinch
Lemon - 1/2
Green or black grapes - for garnishing

Method

* Extract milk from the coconut and keep the first milk and second milk separately

* Cook the moong dal with enough water and keep aside.

* Cut the vegetables and peel the onion, garlic and keep aside.

* Crush the ginger finely.

* Add coconut oil in a pan and season with mustard seeds and curry leaves.

* Put the onion, garlic, and green chilies and saute for a minute.

* Add the second milk and add all the vegetables one by one.

*  Let the vegetables cook for eight to ten minutes.

* Then add the cooked dal and allow the mix to boil for three more minutes,

* Adjust salt.

* Finally add the first milk and let it boil for two more minutes.

* Remove from flame and let it cool for ten minutes and add the juice of a half lemon and garnish with fresh grapes.

* Serve hot with rice and spicy potato fry.