ONION THOKKU

ONION THOKKU | VENGAYA THOGAYAL RECIPE | SIDE DISH FOR DOSA | IDLI | CHAPATHI

Vengaya thokku|Onion Thokku is a easy and delicious thokku ,which goes well with Idli, dosa, chapathi and rice too. This Onion thokku or thogayal was introduced to me by my mami, during our visit to a family temple in Kumbakonam. Generally, we pack food when we travel in bus and trains. We generally pack puliyodarai or idli milagai podi.  During our visit to a temple, when i was in college, my mami made Idli and made this vengaya thogayal. It tasted so awesome and i still don't know how many idlis went inside !!. Both the idlis and thokku was made on the previous day night and was kept outside, as we visited the temple early in the morning. The idlis stayed soft till 9 am and the thokku was too awesome . She kept onion thokku in a separate box to pair with curd rice for lunch. It stayed flavourful and tasted divine with curd rice too.
Try this thokku with small onions(shallots) , you can make with big onion too but it won't taste the same.
Check out Idli recipe and Curd rice recipe.

Ingredients

  Preparation Time : 15 mins | Cooking Time : 15 Mins |   Yields : 1 Cup


     Small Onions(Shallots)   20
     Red Chilli    7-9
     Tamarind Extract    1 tblsp
     Salt     As needed
     Turmeric powder  1/4 tsp
     Asafoetida    A pinch
     Sesame oil     2  tblsp
     Mustard seeds    1/4 tsp     
     

Method:

• In a pan add few drops of oil and saute the red chilli.
• Grind this along with the onions and salt.

• Heat oil in a pan and add the mustard seeds and asafoetida
• Add the ground onion paste to this and add the tamarind paste and turmeric powder to this.

• Cook this nicely till the onion paste reaches a thokku consistency and raw smell of onion goes. Cook in a low flame.Stir often.
• If it is dry add little oil in between.

• Switch off the flame and allow this to cool.  
• Store this in a dry and clean box.
• This will stay good in room temperature for 2 days and will be good in refrigerator for 10 days.

 

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ANDHRA PULIHORA RECIPE

ANDHRA PULIHORA RECIPE | ANDHRA PULIYODARAI RECIPE

Puliyodarai is our family's favorite and i have posted 2 varieties of puliyodarai here already. Check out Pulikaichal and Iyengar kovil style puliyodarai.  I always wanted to try this andhra pulihora , as one of my friend makes it so awesome. Recently we are invited to her place for lunch and while she was discussing me about the food, i told her i want a simple andhra meals . Since she is a very good friend of mine, i took the privilege of telling her to keep the pulihora compulsory in the menu. I have noted down the recipe from her long back and it was in my hand written book too.
    Yesterday, i finished my cooking so fast and i thought i will make little puliyodarai too. It just too 10 minutes for me to make this instant andhra pulihora. If you have cooked rice in hand , this will be ready in a jiffy. Perfect one to take this for lunch box too.

Ingredients

  Preparation Time : 10 mins | Cooking Time : 10 mins |   Yields :1 Cup


    Cooked rice   1 Cup
    Tamarind Paste*  1 and 1/2 Tblsp
    Sesame oil    1 tblsp
    Green chilli    1-2
    Red Chilli    1-2
    Mustard seeds- 1/4 tsp
    Urad dal   1/4 tsp
    Channa dal   1/4 tsp
    Peanuts   1 tblsp
    Cashew nuts  few (optional) 
    Salt       As needed
    Grated Ginger  2 tsp
    Turmeric powder    1/4 tsp
    Asafoetida   2 pinches
    Curry leaves  Few
     

* I used tamarind paste but you can soak little tamarind in hot water and take 1 and 1/2 tblsp of thick extract.


Method:

• In a pan add oil and add the mustard seeds, asafoetida, curry leaves, ginger, broken red chilli and slit green chilli.
• When the mustard crackles add the tamarind paste | extract. Add salt and turmeric powder.

• Let this get cooked and the raw smell of the tamarind goes off. Cook for 5 minutes.
• Keep the flame low while cooking else it will get burnt.
• I always like the dals and peanuts to be crunchy and so i add just before serving. If  it is ok with you you can add while tempering the mustard seeds.
• Add the cooked rice to this. Mix well.
• In a small pan add little oil and add the channa dal, urad dal and peanuts . I added 1 red chilli too.
• Roast them on a medium flame. Be careful not to get it burnt.

• Add the roasted dal and nuts to the rice. Mix well gently and evenly.

• Andhra puliyodarai is ready to serve. Serve with Vadam

 

GINGER CARDAMOM TEA

GINGER CARDAMOM TEA | INDIAN KITCHEN BASICS | HOW TO MAKE TEA

 Tea, so many of us make tea as a  routine basis everyday. In our home me and Suresh take plain tea every morning. I always love this ginger-cardamom tea, especially after a heavy breakfast or an deep fried tea time snack. I never keep any proper measurements for making tea on daily basis. I hope it is with the case of every one of us. When we do on a daily basis it will easily come for us. For my tea generally i add milk more and water will be less. If you prefer the tea to be bit light, that is more of water and less of milk, adjust the ratio of milk and water accordingly. Rest of the procedure is same.
   Last week when i was teaching my helper , how to make tea, i thought i will post this here, so that it will be useful for many bachelors and first timers who make tea.  Always use good quality of tea leaves. My preferred tea brand are Tata gold, Wag bakri, Society Tea. While i was in chennai i use 3 roses,red label  or Taj mahal tea.
Check out my Filter Coffee.
Looking for Tea time snacks ? Check out this Snacks recipes

Ingredients

  Preparation Time : 5 mins | Cooking Time : 10 minutes|   Yields : 1 cup

 
    Milk   3/4 Cup
    Water  1/2 Cup 
     Tea or tea leaves  1 and 1/4 tsp     
    Ginger   A small piece
    Cardamom  1
    Sugar   As needed
    

Method:

• Crush the ginger and cardamom using a mortar and pestle. Crush the cardamom seeds nicely so that it will give a nice flavour to the tea.

• Boil the water in a sauce pan and add the crushed ginger ,cardamom and tea leaves|powder. Let this boil for 2- 3 minutes in a very low flame. The flavor of the tea, ginger and cardamom will now get infused into the water.  Add the milk now.

• Keep the flame little high and when it comes to boil, lower the flame. Keep it in sim for 5 seconds.
• Cover it for 3 seconds. Switch off the flame. Filter this now.

• Add sugar as desired . Mix well and serve hot.

 Notes:

1. Always use fresh milk for making tea. 
2. Select good quality of tea powder.
3. If you want the tea to be more dominantly ginger then add some more crushed ginger at the end , before putting off the flame and cover for 5 seconds.
4. Never reheat the tea after it is made. Either reheat in the microwave oven or use double boiler method.(heat water in a pan and keep the tea on this in a tumbler). Do not  reheat directly on the flame.
5. Always add sugar after the tea is done. Never add sugar when the tea is boiling. It will not taste good.
6. The ratio of milk and water depends upon your preference.
7. The amount of tea powder depends on the brand and how strong you need it.

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EASY BREAKFAST RECIPES

YOGURT FRUIT PARFAIT RECIPE | EASY BREAKFAST RECIPES

Yogurt fruit parfait is a very easy and filling breakfast recipe. As summer is in peak, most of the time we don't feel like having food. This yogurt based fruit parfait, is a chilled breakfast, which doesn't need cooking also. Just make this in a jiffy and you can replace the digestive biscuits with Home made granola or even regular store bought cornflakes. Try out this easy breakfast recipe, and enjoy the summer.

Ingredients

  Preparation Time : 20 mins | Cooking Time : Nil |   Yields : 2 Servings

    Digestive biscutis  3
    Mixed fruits*      1 Cup
    Yogurt   1/2 cup 
    Vanilla Essence   1 tsp
    Sugar         1-2 tsp
    

* I used kiwi, blue berry, apple and mango. You can add grapes, pear, strawberry, pineapple,pomegranate  or any fruits of your choice.


Method:
Hung the curd for 10 minutes. It is just to get a very thick yogurt. I always put  in a tea strainer and keep it in the refrigerator. Keep a vessel under this , so that the drained water will get into it. Add vanilla essence and sugar to the thick yogurt and mix well.

• Put the digestive biscuits in a ziplock cover and powder this. Keep this aside. Cut the fruits and chill them for 10 minutes.

• Now for serving, take a 2 glass tumblers. Add little coarsely powdered digestive biscuits{if adding cornflakes, just powder them with hands and add or if adding granola, just add}
• Add one layer of the vanilla yogurt mix.
• Then add a layer of fruits. Repeat this same procedure for 2 glasses, ending up with fruits on the top.

• There are no hard and fast rules for making this yogurt parfait. even you can use store bought flavoured yogurt.

Notes:

• This heealthy breakfast recipe can be had a dessert too.
• You can add chopped almonds and walnuts to this.

METHI POORI

METHI PURI | METHI POORI RECIPE | METHI RECIPES

    I have tried many recipes with methi leaves, and this methi puri is in my to do list for a long time. Last week i got a fresh bunch of methi leaves from the Indian store and finally made this methi poori. It tasted very well and i had this for my lunch along with a glass of Masala chaas. It is best one to make and carry for picnics as it won't get spoil soon. You can pack this for kids lunch box too. Unlike other pooris this will not puff very big as i have added besan(kadalaimaavu) to this. If you want puffed pooris , just skip the besan and make puffed pooris. The recipe was given by my friend, who makes this methi puri very well.
Check out my Methi Thepla and Methi Pakora.

Ingredients

  Preparation Time : 15 mins | Cooking Time : 20 |   Yields :8-10

   Wheat flour(atta)    1/2 cup + little for dusting
    Besan(kadalai maavu)  1/4 Cup
    Rava|Sooji       2 tblsp
    Methi leaves     a handful
    Ajwain (Omam)  1/4 tsp
    Red chilli powder  1/4 tsp
    Salt          To taste
    Garam masala  2 pinches
    Sugar    1 tsp
    Oil     to deep fry   
   

Method:

• In a wide bowl add all the ingredients except oil. Chop the methi leaves and add. Make it into a smooth dough. Do not make it too loose. Take care that it should not be very dry and with cracks. Add little oil in the last and knead smoothly. Cover the dough.
• Heat the oil for frying.

• When the oil is heating up, make the dough into equal balls.
• Dust them if needed and roll it into a small discs. Do not make it too thin.
• Repeat this for the rest of the dough. You can roll 5 to 6 puris at a time and fry it one by one.

• When the oil is hot carefully add one puri at a time. Deep fry them on both sides till the get nice golden brown color. Drain the excess oil in a kitchen towel.

• Serve hot with a simple raitha or if you want you can have with Potato masala
• This poori even when it is eaten after few hours , tastes wonderful with the flavor of the methi leaves infused in it.

Notes:

• You can grind the methi leaves along with green chilli and add to the dough . In that case, skip the red chilli powder.
• Ajwain seeds can be replaced by cumin seeds.