Kunuku

Kunuku is a traditional fried snack made of rice and lentil. It’s made during the navaratri coz there are no onion and garlic. There is a custom of giving kunuku along with haldi kum kum like how sundal is being given.

Ingredients:

  • Toor Dal [Pigeon Peas] (split,1 cup)
  • Chana Dal [Chick Peas] (split, 1 tbs)
  • Curry Leaves ( a few)
  • Red Chili (Kashmiri, 5)
  • Hing (a small piece)
  • Coconut (1 cup)
  • Rice (raw, 1 tbs)
  • Salt (to taste)
  • Oil (to fry)
Prep time: 10 minutes

Soak time: 2 hours

Cook time: 30 minutes

Cuisine: Indian

Category: Tiffin / Snack

Serves: 5

Method:

  • Wash and soak toor, chana dal and rice for 2 hours.
  • In a grinder bowl add the soaked ingredients, red chili, hing and grind.
  • Grind to a coarse consistency.
  • Add chopped curry leaves, coconut and salt and mix well.
  • Take a portion of the batter and by using your thumb drop equal portion of the batter into the deep oil.
  • Deep fry until golden and crisp.

Step by step pictures of the recipe:

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Vangi [Eggplant] Bath [Rice]

Vangi bath is also called brinjal rice or katharikkai sadam made with eggplant, spices and rice. It can be made with onion but here, I have made without onion.

Ingredients:

  • Eggplant (300 gm)
  • Rice (cooked, 3 cups)
  • Coriander Seeds (2 tsp)
  • Chana Dal [Split Chickpea Lentils] (2 tsp)
  • Red Chili (4)
  • Hing [Asafoetida] ( a small piece)
  • Tamarind (a small piece)
  • Oil (7 tsp)
  • Peanuts (3 tsp)
  • Til [Sesame Seeds] (white / black, 2 tsp)
  • Cilantro (chopped, to taste)
  • Salt (to taste)
Ingredients

Prep time: 10 minutes

Cook time: 15 minutes

Cuisine: Indian

Category: Lunch / Dinner

Serves: 2

Method:

  • Heat oil in a pan and add peanuts.
  • Sautee till golden and keep aside.
  • In the same pan add coriander seeds, chana dal, hing, red chili, sesame seeds and tamarind.
  • Sautee till they are golden.
  • Grind them to a coarse powder other than peanut.
  • In the same pan add oil, cut eggplant and salt.
  • Close with a lid and cook for a few minutes.
  • Once the eggplant is soft add the ground mixture and cooked rice.
  • Add the chopped cilantro and peanut.
  • Add oil and mix well.

Step by step pictures of the recipe:

Potato Bajji \ Aloo Pakora

This recipe is one of the most popular dishes in India. With the same batter we make various types. Here I have given potato but I will be posting other types later on. I used the same batter for other bajjis. With the proportion of batter given below there will be 4-5 bajjis in each type roughly 28-30 bajjis.

Ingredients:

  • Besan [Chickpea Flour] (1 cup)
  • Rice Flour (1/4 cup)
  • Red Chili Powder (2 tsp)
  • Baking Soda (a pinch)
  • Hing Asafoetida (a pinch)
  • Ghee (1 tbs)
  • Oil (to fry)
  • Salt (to taste)

Prep time: 10 minutes

Cook time: 30 minutes

Total time: 40 minutes

Cuisine: Indian

Category: Snack \ Tiffin

Method:

  • Peel and slice / cut potato to the shape and size of your choice. Mostly oval or round.
  • In a bowl add chickpea and rice flour, red chili and asafoetida powder, baking soda and salt.
  • Heat a pan, add ghee and oil.
  • When it’s hot pour the mixture on the dry ingredients.
  • Mix well and add roughly 3/4 of a cup of water to make a thick paste.
  • Dip the slices of potato (ensure to coat on both the sides) and drop them into hot oil.
  • Fry till they golden and serve with coconut chutney.

Step by step pictures of the recipe:

Notes:

  • I made the batter for potato, onion, raw banana, ridge gourd, paneer [cottage cheese] stuffed spinach and green chili [jalapeno] bajii.
  • If potato and raw banana are already sliced soak in water till you deep fry them. Wipe the excess water using a kitchen towel.
  • Rice flour can be substituted with corn flour.
  • Soda can be substituted with yogurt / curd.
  • The batter should be smooth and free from lumps.

Stuffed Bitter Gourd (Bharwa Karela)

Stuffed bitter gourd is a popular indian dish served with roti (indian bread) or rice. While picking the gourds small or medium size are preferred for better taste.

Ingredients:

  • Bitter Gourd (medium size, 400 gm)
  • Onion (chopped, 1/2 size)
  • Coriander Powder ( 3 tsp)
  • Red Chili Powder (kashmiri, 2 tsp)
  • Sesame Seeds ( 1 1/2 tsp)
  • Tamarind Juice (12 tsp)
  • Turmeric Powder (1/2 tsp)
  • Oil (10 tsp)
  • Salt (to taste)

Prep time: 15 minutes

Cook time: 45 minutes

Total time: 1 hr

Cuisine: Indian

Category: Lunch \ Dinner

Yield: 8

Method:

  • In a bowl add onions (sauteed optional for a better taste), coriander, turmeric, red chili powder, sesame seeds and salt.
  • Mix all the above ingredients well.
  • Make a vertical cut of bitter gourd to remove the seeds. Then stuff the dry spice ingredients.
  • Add 1 or 2 teaspoons of tamarind juice.
  • Tie a thread to tighten both the ends of bitter gourd. The spices remain intact by tying it.
  • Do this with the remaining bitter gourd.
  • In a broad skillet add oil and place gently all the bitter gourd.
  • Cover with a lid to cook till it’s soft.
  • Turn to the uncooked side and repeat the process till they are crisp and cooked nicely.

Step by step pictures of the recipe:

Notes:

  • The size of the bitter gourd is preferred either small or medium.
  • Onion can be raw but for the better taste and flavor sautee the onion and then stuff alon with other dry ingredients.
  • I used cast iron skillet but non stick can be substituted.
  • Remove the thread once both the ends are sealed completely. But, flip as many times required.
  • Add 1-2 tbs water if required while cooking the stuffed bitter gourd.

Mango-Neem Flower Pachadi [Tamil New Year Special]

This recipe is prepared on our new year day to make us realize that life is a mix of sweet, salt, hot, sour, bitter and tangy. So the ingredients are added according to the above mentioned taste. It’s a very traditional dish prepared in every house on a new year day.

Ingredients:

  • Mango (raw, peeled, sliced, 1 cup)
  • Jaggery (3/4 cup)
  • Neem Flower (dried or fresh) (2 tsp)
  • Turmeric Powder (1/4 tsp)
  • Green Chili (slit, 1)
  • Ghee (1 tsp)
  • Mustard Seeds (1/2 tsp)
  • Salt ( a pinch)
  • Tamarind (a small piece) or Extract (3 tbs)
Prep time: 5 minutes

Cook time: 30 minutes

Category: Lunch \ Dinner / Tiffin

Cuisine: Indian

Serves: 3

Method:

  • Soak tamarind in water.
  • In a pan add water, salt, turmeric powder and mango pieces and cook till mango pieces are soft.
  • Add jaggery cook until it forms a thick syrup consistency.
  • In a pan add ghee and mustard seeds.
  • Wait for the seeds to splutter.
  • Add chilies and neem flower and fry till it turns black color.
  • Add the tempering to the mango jaggery mixture and mix well.

Step by step pictures of the recipe:

Raw Mango Thokku (Pickle)

This pickle is a mouthwatering simple recipe made with few spices and mango. It’s a great accompaniment for curd rice, chapati, puri, bread and also for dosa.

Ingredients:

  • Mango (raw, 275 gm)
  • Red Chili Powder (medium hot, 4 tsp)
  • Methi [Fenugreek Seeds] (1 tsp)
  • Turmeric Powder (1 tsp)
  • Hing [Asafoetida] (1/2 tsp)
  • Mustard Seeds (1 tsp)
  • Oil (2 tsp)
  • Salt (to taste)
Prep time: 10 minutes

Cook time: 10 minutes

Total time: 20 minutes

Category: Indian

Cuisine: Indian

Method:

  • Grate the mango.
  • Dry roast the methi seeds till they are golden.
  • Grind to a fine powder.
  • Heat oil in a skillet and add mustard seeds.
  • After it splutters add the grated mango.
  • Cook till it’s soft / cooked.
  • Add the red chili powder and oil.
  • Switch off the flame and then add turmeric powder, hing and the ground methi powder.
  • Mix well.

Step by step pictures of the recipe:

Notes:

  • Instead of grating mangoes can be cut into small pieces and cooked properly.
  • Turmeric powder should be added in the end to retain the color. Ensure to put as soon as the flame is off.

Sabudana [Tapiaco Pearl] Khichdi

This recipe is prepared with peanut, potato, and onion. It has a chewy texture and many love this.

Ingredients:

  • Sabudana [Tapiaco Pearl] (1 cup)
  • Potato (chopped, fine, 1/2 cup)
  • Onion (chopped, fine, 1/2 cup)
  • Green Chili (chopped, fine, 1 1/2)
  • Ginger (grated, 1 tsp)
  • Coriander Leaves (chopped, fine, 2 tbs)
  • Curry Leaves (chopped, fine, few)
  • Peanut (1/4 cup)
  • Salt (to taste)
  • Ghee (1 tsp)
  • Oil (10 tsp)

Prep time: 10 minutes

Cook time: 25 minutes.

Soak time: 3 hrs

Category: Lunch / Dinner / Snack / Tiffin

Cuisine: Indian

Serves: 2

Method:

  • Soak sabudana for 3 hours in a bowl.
  • Strain the water.
  • In a skillet dry roast peanut and coarse grind the same.
  • Add oil to the pan and then add chopped onion, potato, grated ginger, chopped chili, curry leaves and salt.
  • Cook till onion and potato are soft.
  • Add soaked sabudana, salt and coarse ground peanut.
  • Add ghee and little water and chopped coriander leaves.
  • Mix well.

Rajma [Red Kidney Beans] Sundal

Red kidney beans [Rajma] sundal is a dry snack made with red kidney beans and spices. It’s made specially in southern part of India during navratri / durga puja.

Ingredients:

  • Rajma [Red Kidney Bean] (1/2 cup)
  • Urad Dal [Black Gram, Whole, White] (1 1/2 tbs)
  • Hing (cake, a small piece)
  • Mustard Seeds (1 tsp)
  • Oil (3 tsp)
  • Red Chili (3)
  • Coconut (3 tbs)
  • Curry Leaves ( a few)
  • Salt (to taste)
Soak time: 8 hrs

Cook time: 45 mts

Cuisine: Indian

Category: snack / tiffin

Method:

  • Wash and soak rajma for 8 hours.
  • Pressure cook for 4-5 whistles. Add water if required.
  • Strain the water and keep aside.
  • In a skillet dry roast urad dal till golden and set aside.
  • Add oil, hing cake and red chilies.
  • Sautee till hing will double its size and crisps up.
  • Remove chilies and hing from the pan and set aside.
  • Dry roast the grated coconut till golden and keep aside.
  • Grind red chilies, hing, and urad dal to a coarse powder.
  • Add oil and mustard seeds to a pan and wait for the seeds to splutter.
  • Add the cooked rajma, salt, coarse powder, coconut and chopped curry leaves and mix well.
  • Cook till all binds together.

Step by step pictures of the recipe:

Notes:

  • The rajma should be properly cooked. So add the exact amount of water showed in my video.

Mor Kali / Mor Koozh

Mor kali is a traditional recipe prepared very quickly with a very few ingredients that are always available at home. It’s served in a bowl with a spoon but to make it easy to eat we make pieces out of it.

Ingredients:

  • Rice Flour (1/2 cup)
  • Curd (thick, 1/4 cup)
  • Mustard Seeds (1 tsp)
  • Oil (3 tbs)
  • Ghee (1/2 tsp)
  • Chili (sun-dried, 5)
  • Curry Leaves (few)
  • Urad Dal [Black Gram] (split, 1 1/2 tsp)
  • Hing (1/4 tsp)
  • Salt (to taste)

Prep time: 5 minutes

Cook time: 15 minutes

Total time: 20 minutes

Cuisine: Indian

Category: Tiffin \ Snack

Method:

  • In a bowl add riceflor, curd, salt and water.
  • Mix well using a spoon or a whisk.
  • In a wok add oil and mustard seeds.
  • Wait for the seeds to splutter.
  • Add sun-dried chilies and fry till black.
  • Add udad dal and curry leaves and sautee till golden
  • Pour the buttermilk and rice powder mixture and stir consistently.
  • Add hing and continue to stir.
  • The batter merging to form a big lump.
  • Add ghee and keep stirring.
  • Grease the tray and pour the mixture.
  • Level the mixture using a spoon, and rest aside for 15-20 minutes or till it completely cools down.
  • Make pieces of desirable shape using a knife.

Step by step pictures of the recipe:

Notes:

  • The curd can be little sour to make it tasty.
  • Sun-dried chili can be fried and kept aside and added after pouring the mixture.
  • Touch the batter and check if it’s cooked or not. If it’s sticky then cook for few more minutes.







Nombu Adai (Sweet & Salt)

Nonbu adai is celebrated by south indian families by offering these vadais to God and pray for the longevity of husband.

Ingredients for Sweet Adai:

  • Rice (raw, 1/4 cup)
  • Jaggery (1/4 cup)
  • Cardamom (powder, 1/4 tsp)
  • Black Eyed Bean (1 tbs)
  • Coconut (bits, 2 tbs)
  • Butter (unsalted, 2-3 cubes)
  • Ghee (2 tsp)

Ingredients for Salt Adai:

  • Rice (raw, 1/4cup)
  • Mustard Seeds (1 tsp)
  • Black Eyed Bean (1 tbs)
  • Green Chili (chopped, fine, 1)
  • Coconut (bits, 2 tbs)
  • Oil (1 tsp)
  • Hing (Asafoetida, a pinch)
  • salt (to taste)
  • Butter (unsalted, 2-3 cubes)
  • Curry Leaves (chopped, fine, 2 tbs)
Prep time: 15 minutes

Cook time: 45 minutes

Standing time: 10 minutes

Cuisine: Indian

Category: Tiffin / Snack

Yield: 8-10

Method for sweet adai:

  • Wash and soak rice for 2 hours.
  • Wash and soak black-eyed- beans for 2 hours.
  • Strain water and spread on a clean cloth to dry for about 10- 15 minutes.
  • Pressure cook the black eyed beans for 4-5 whistles.
  • Heat a shallow skillet to low and dry roast the rice.
  • Constant stirring is required.
  • Roast till they are golden.
  • Grind the rice to a fine powder.
  • In a skillet add jaggery and water and bring it to boil.
  • Add ghee and cook till the jaggery dissolves.
  • Add coconut bits, cooked black eyed beans and cardamom powder.
  • Add the ground rice powder and cook till a dough like consistency.
  • Cover and rest the dough for 10-15 minutes.
  • Grease a steamer plate with a little ghee.
  • Rub your palms with little ghee and make a lemon sized dough.
  • Flatten it and make a hole at the center.
  • Repeat the process with the rest of the dough.
  • Steam for 8-10 minutes on a low flame.
  • After 5 minutes open the lid and gently transfer them to a plate.

Method for Salt adai:

  • Wash and soak rice for 2 hours.
  • Wash and soak black-eyed- beans for 2 hours.
  • Strain water and spread on a clean cloth to dry for about 10- 15 minutes.
  • Pressure cook the black eyed beans for 4-5 whistles.
  • Heat a shallow skillet to low and dry roast the rice.
  • Constant stirring is required.
  • Roast till they do not change its color.
  • Grind it to a fine powder.
  • In a skillet add oil and mustard seeds.
  • Wait to splutter.
  • Add the chopped green chili, curry leaves, asafoetida, salt and water.
  • Bring it to boil.
  • Add the coconut bits and cooked black eyed beans.
  • Add the ground rice and cook till a dough like consistency.
  • Cover and rest for 10-15 minutes.
  • Grease a steamer plate with a little oil.
  • Rub your palms with little oil and make a lemon sized dough.
  • Flatten it and make a hole at the center.
  • Repeat the process with the rest of the dough.
  • Steam for 8-10 minutes on a low flame.
  • After 5 minutes open the lid and gently transfer them to a plate

Step by step pictures of the recipe for sweet and salt:

Notes:

  • Dry roast can be done with a slight change in color for both sweet and salt.
  • Check after steaming, if it’s not cooked it can be steamed again.
  • The dough should be of correct consistency to flatten it or it will crack on edges. If the dough is hard wet your palm with water and make it.
  • Black eyed beans should be cooked properly.