Crispy Crunchy Spicy Kola Urundai

Crispy Crunchy Spicy Kola Urundai 

i will say for three people consistency

Ingredients:

Mutton kaima-200gm
Porigadalai-100gm
Green Chilly- 5 to 6(if you want spicy add another chilly)
Medium Size Onion-1
Spices pattai-3
kraambu-3
kasakasa- 2 tea spoon
Coconut- in 1/2 mudi take quater or take one cup of coconut
Curry leaves - few
Coriander leaves- few
sombu- 1 spoon
Salt
Oil


Procedure:

First wash the kaima using a big filter .wash it three times and filter the water

Grind this kaima in ural or grinder.Ural is best which is rich in taste otherwise go for grinder.

Grind it finely without water it may stick on sides hence remove it and grind it finely.

In this mean time add the porikadalai,green chilly and coconut in big mixie jar.Grind it dry and add curry leaves,coriander leaves,krambu,pattai,sombu,kasakasa,onion.

Grind it as dry and very very lightly add water and make it as thick paste.It has to smell like krambu and pattai hence add more if the smell is missing means

when the kaima becomes a paste add the grinded thick paste into kaima and add salt correctly.

Dont add water in any condition but the check the salt and chilly taste.add it if required

Then all mixed together and grind it fine thick paste if its messy unable to shape urundai by hands add little porikadalai.

When it becomes fine semisolid paste thats able to make small balls off the grinder and keep the paste in a vessel.

This recipe is very easy one.

Take a big plate and little oil in small vessel.

Apply little oil on your hands and then create small small balls and keep it in plate.

When all balls are completed you can kept in fridge for 20minutes just increase the temperature of thre fridge at that time.

When you take the balls then reduce the fridge temprature.

The balls all become thick.

Now take a kadai add refined oil when its boiled put the balls one by one.Put 8 balls in each time.

Please keep the flame medium or low.then and there stirer the balls in oil then only all sides will be cooked well.

When its dark brown take it mostly adding porikadalai wont absorbs oil hence you will feel the crispyness

Then your yummy yummy crispy crunchy spicy kola urundai will be ready

Hotel Aracha masal Pulikulambu

Aracha masal Pulikulambu

The masal we have to prepare is usual one.

take a pan add little oil,little mustard,very little methi seeds,ulutham parauppu,and 1tablespoon of kadalai paruppu,coconut-1tablespoon,dried redchilly-5 to 6,thaniya seeds or thaniya powder -2 tea spoon

Fry it well and allow it to cool and grind it as dry.The mixtures main flavor is thaniya.Hence highlighted it.

Then as usual fry and cook the vegetables then add tamarind water,turmeric,asafoetida and salt.

when it becoming thick add the masal l and salt if you want to increase spicyness means add plain chilly powder.

Then your hotel taste or brahmin pulikulambu will be ready.

Super Aracha masal Sambar

Super Aracha vita masal Sambar

Aracha masal sambar:  The masal we have to prepare is usual one.

Take a pan add little oil,little mustard,5 methi seeds,ulutham parauppu(uraddhal)1 teaspoon,and 1tablespoon of kadalai paruppu(channa dhaal),coconut-1tablespoon,dried redchilly-5 to 6,thaniya seeds -1 table spoon and half teaspoon

Fry it well and allow it to cool and grind it as dry.The mixtures main flavor is thaniya.Hence highlight the sambar flavor mainly with its aroma

Then as usual take kadaai add oil,mustard,methi seeds after 20 seconds add onion ,green chillies,curry leaves fry till the onions get roasted well as brown and  add the vegetables and little amount of water till the veggies got immersed 

let them cook well then add tamarind water,turmeric,sambar powder,chilly powder ,asafoetida and salt and  Chopped 1 or 2 tomatoes 

When vegetables cooked and sambar is ready just add the powdered masal,cooked toor dhal and add salt

 if you want to increase spicyness means add plain chilly powder in a small bowl with little water beat well and add in sambar

When sambar got ready take a small kada add oil,mustard,onion,curry leaves saute well and mix in sambar

So your arachavita sambar ready and tastes different.





Then your hotel taste or brahmin sambar will be ready.

Brinjal Moongudhaal Thaalitha Kootu

Today i prepared pasiparupu thaalitha kootu.this recipe mostly you never tasted the concept you know but extra addition ingredients highlighted

Brinjal Moongudhaal Thaalitha Kootu

Ingredients:

Moongu Dhaal 200gram
Brinjal -1 cup
Mustard,asafoetida,uluthamparuppu
ghee


For Grinding

ScrappedCoconut -1 table spoon
Red Chilly-3
Cumin seeds -1 spoon
(Grind it Dry)


Procedure:

Cook the moongu dhal when its cooked well and keep it aside

Take a kadai add oil then add onion and brinjal saute well for dew minutes when its half cooked add the grinded paste

Saute well and then add moongu dhaal and salt and little amount of water.

Switch of the stove when brinjal cooked well.

Take small kadai add ghee one spoon and mustard asafoetida and uluthamparuppu when it fried lightly add that in moongudhal kootu

Now close the vessel and open during serving which smells superb and tastes good

Then your  moogudhal Brinjal thalitha kootu ready

Spicy Chinese Veg Noodles

Friends

Veg Noodle recipe i shared here.Please try it and feedback me friends

Ingredients:

Plain Chinese white Noodles-1-2 packet

Carrot,Beans,capsicum together-1 cup

Big Onion-1

Soya sauce-1 tablespoon

Dried Red chilly-2-3

Spring Onion- Few(Optional)

Oil,salt- Required

For grinding:

Green chilly-6
Garlic-6

Procedure:

Take a vessel and add 2 litres of water ,teaspoon of oil when it boiled and bubbles came add the plain chinese noodles

After two minutes take it and filter it and wash in cold water and filter it

Then take dosa pan or non stick dosa pan and spread 1 or 2 teaspoon of oil

Then spread the water filtered noodles on dosa pan in medium flame when one side is half crisped.

Then turn other side of noodles if your noodles are more means first add one half and after half roasting finished keep in one plate and add again the rest of the noodles

In this mean time grind the green chilly and garlic as paste with little water.

Add oil in a small kadai add the broken dried red chilly and fry it well.keep it aside.

Take on big kadai add oil and add the chilly garlic paste when it smells well add the chopped onion,vegetables fry it well for a while and add soya sauce and salt needed.

Close the lid for a while and when the vegetables are cooked well add the noodles,spring onion,fried red chilly

Mix well with two big spoons add tomato sauce or ketchup mix well with low flame for 1 mins and off the stove

Close the lid check the salt sweetness,spicy everything was set or add the missing taste

Then your Spicy Veg Chinese Noodles will be ready

Spicy Red Chillly Chutney

Hi friends i shared the Red chilly chutney  recipe here.try it feedback me.

Red chilly chutney(Mirchy kaara chutney)

Ingredients:

Dried Red chilly-10-15

Tamarind-few piece

Garlic-medium size 8 pieces

Onion-small 8 or big means quarter part

salt

asafoetida,mustard,uluthamparuppu

oil

vinegar(Optional)

Procedure:

Take a pan add light oil put the red chillies fully without breaking,garlic,tamarind,salt and onion

fry it well till it becomes golden color allow it to cool

Grind it well with little water amd make it as paste.

Take a pan add more oil then put mustard,ulutham paruppu,asafoetida then grinded paste with little water.

when it becomes thick and oil floated means yummy yummy red chily chutney will be ready

In final stage add vinegar lightly for flavor and for puilipu and for preserving it

This chutney suits for dosa,idly,curd rice,poori,bread and roti 

Yummy Brinjal thokku

Brinjal thokku

ingredients:

Onion-1

Tomato-3

medium size onion -1

karam masal

chilly powder

sombu

Methi seeds thats venthayam

asafoetida(perungaayam)

oil

salt

Brinjal-1 cup

ginger garlic paste-1-2 spoon

Masala 1:

red chilly-3

Coriander seeds-1 spoon

Bengal gram -1 spoon

Mustard-few

Oil-

Coconut-1 tablespoon

(Fry it in little oil then allow it to cool and powder in mixie.)

Procedure:

Chop the brinjal lightly wash it and filter water and chopped into small pieces.

Take a small vessel put the chopped brinjal and add pinch of salt and mix it with brinjal by your hands and keep it aside.

Chop the onions and tomato finely.

Now take a kadai add oil as its thokku add two tablespoon oil extra

Add mustard,sombu,methi seeds, cury leaves,ginger galric paste,asafoetida and chopped onion.

Fry it well when it smells well add chopped tomato,pinch of salt,turmeric powder,chilly powder,thaniya powder and karam masal

when it becomes thokku form add the brinjal in this stage with water and masala 1 and wait till the brinjal cooks fully

Add little oil as its thokku oil is must as we then add salt if needed means

Then add coriander leaves if you want lighly add lime juice or vinegar for different taste.

Then your yummy yummy brinjaal thokku ready to taste

It suits for steamed rice,chapathi,pooti,dosa,idly and all items,pulav,biryaani

brinjal have fat soluble value it reduce fat

Redchilly Ginger Ladiesfinger(Okra) Buttermilk kulambu

Ingredients:

• Ladies fingers(Okra) -10 sticks atleast
• Salt
• oil,ghee or coconut oil
• Coriander,Curry leaves
• Turmeric powder

For grinding:

• Red dry chilly-2
• Ginger a small piece
• Pepper -5 to 8 small balls
• Fresh raw rice uncooked-1 tea spoon
• Coconut few pieces
• Coriander seed
• Cumin seed a teaspoon

For seasoning:

• Mustard
• Urad dhal
• Channa dhal
• Cashew nut(broken)
• Roasted Onion 3 teaspoon
• Chopped ginger few pieces

Procedure:

Take a pan add oil and fry coconut,pepper,ginger ,coriander seed,red chilly and  raw rice.

Fry it for a while and allow it to cool.Then grind well.

In this mean time mix water in curd and stirrer well with a spoon or with beater in a seperate vessel.So butter milk will be ready

Now add the Grinded paste,turmeric powder and salt in this butter milk.

Take a kadaai and add oil,mustard,curry leaves.

Fry the chopped Ladies finger with a pinch of salt to it an close the lid.

When it becomes golden brown and cooked well. Pour the buttermilk mixture and chilly powder to it and add salt as u need amount.

When it started to bubble very lightly or just boil for 1 minutes and switch off the stove

Finally add coriander leaves,curry leaves to it.Then serve it hot

Take a small kadaai  add little ghee or coconut oil for a flavor and add the seasoning items one by one

,Mustard,Urad dhal,Channa dhal,Cashew nut(broken),Chopped ginger few pieces and except roasted onion fry everything 

Fry lightly everything then add the roasted items ,roasted onions on the Red chilly ginger buttermilk kulmabu

Note:In this recipe you can use fried Brinjal or cooked chickpea nut instead of ladies finger

Potato Fry or Valkaai fry or dhaal vadai will be a best companion for this

Pepper Boiled Egg

Ingredients:

Boiled egg-4

Onion-1

Pepper powder

Cumin seed powder

Salt

Oil

Procedure:

First boil the eggs cook well and remove the outer shell and keep aside

Slice the each egg as a two piece and keep aside.

Now take pepper powder cumin seed powder and salt.mix everything together

Now spread this mixture on the sliced egg as a toppingsand mix well.

In this meantime take the pan and add oil.

Now add the Onion and fry it well .

when the onion changes golden brown now add the sliced egg

Please note you have to keep the #ee0fa0 side of egg one by one instead of white side of egg.

That yellow side immersed in oil and white side have to be on top.

The pepper wil start to mix in oil from the egg.wait for a while without disturbing.

Add all the sliced eggs together.

Then after 2-3 minutes lightly stirrer it and you wil get a flavor smell.

Off the stove and serve the pepper boiled  spicy egg which is yummy yummy

Rava Puttu with mashed banana

Ingredients:

• [2 cups] Rava or Samolina
• [ 1/2 teaspoon] salt
• [1 cup] coconut grated
• [1/2 cup] sugar
• Banana
• Cardamon

Procedure:

Roast dry Rava in a pan.  Add salt.

Allow it to cool and keep aside.

Fill the water in puttu jar and let it boil Or Use idly vessel for puttu

Mix the grated coconut and sugar and cardamon keep it aside.

Take some water and sprinkle over rava occationally and rub so that it becomes like bread crumb.

It would take some time.  Every time you need to sprinkle only one tbl. spoon of water and rub it.

Otherwise it would have big lumps.

When it looks like bread crumb stop the process.

Now take the puttu mold and add coconut mixture then Rava which looks like bread crumbs, until

you finish the whole mold.

Close the lid and put over puttu jar.Cook 2-3 minutes after you see steam coming from the upper lid holes.

Remove from heat. Unmold it pushing it from back side.

If you wont have mold then keep in idly vessel and wait for 3 minutes

Eat with banana mashed and a tsp. of sugar.