Vazhakkai Roast | Crispy Raw Plantain!

Crispy flavoured Vazhakkai/Raw Plantain Roast is a popular in Tamil Nadu non-brahmin homes. Its very tasty and flavoured. This recipe was taught by my MIL and she told it will be very nice. I tasted it for the first time and like it.

Here goes the recipe.

Ingredients
Vazhakkai/Raw Plantain - 1 no (medium size slice)
Rice flour - 1 tablespoon
Red chilli powder - 1 tspn(As per your spice taste)
Turmeric powder - 2 pinches
Asafotida/Hing - 2 pinches
Salt

Oil for shallow fry.

Preparation Method

Wash, remove skin and cut vazhakkai into medium slices. 

Mix all the other ingredients to form a smooth paste.

Apply on the veggie. Leave for few mins.

Heat a skillet/tawa and put oil on it. When its hot.

Cook on one side flip/turnover and pour little oil and cook on other side too until crisp.

Vazhakkai Roast | Crispy Raw Plantain is ready to serve.

Serving suggestion : Enjoy with hot sambar rice/rasam rice or curd rice.

Homemade Mixed Fruit Jam | Step-by-Step Recipe Type 1!

Homemade Mixed Fruit Jam is a simple and delicious spread mix of fruits. I never thought would be making jam at home:) but when I was talking to my friend Rekha about it she told me a simple recipe for the jam. I have slightly changed the recipe, it tasted delicious. Kids will surely love!

Step by Step Pictorial Recipe

Soak agar agar strands in water.

Wash, remove skin, seeds and chop all the fruits into  chunks.

Heat a non stick pan, put the soaked agar agar with 1/2 cup water in low flame. Allow it to dissolve.

Grind all the fruits to smooth paste.

When the agar agar is fully dissolved, add the grounded fruit mixture into this and mix well.

When you feel the raw smell is gone add sugar and stir.

Mix and keep stirring

It will be in liquid consistency

 Remove the paste from sides and keep stirring till its bubbling up and thick.

Off the stove. Add the vinegar.

When its thick and finally looks shiny

Ingredients
Strawberry - 6 nos
Apple - 1no
Banana - 2nos
Guava(white) - 1 no
Brown sugar - 1 cup(As per your taste)
Vinegar - 1/2 tspn
Agar Agar/China Grass - few strandsPreparation Method
Soak agar agar strands in water.
Wash, remove skin, seeds and chop all the fruits into  chunks.
Heat a non stick pan, put the soaked agar agar with 1/2 cup water in low flame. Allow it to dissolve.
Grind all the fruits to smooth paste.
When the agar agar is fully dissolved, add the grounded fruit mixture into this and mix well. Keep stirring.
When you feel the raw smell is gone add sugar and stir. It will be in liquid consistency, keep stirring until its thick.
Remove the paste from sides and keep stirring till its bubbling up.
Off the stove. Add the vinegar.
Mix and allow it to cool.
It will become thick  jam.
Store in air tight container and use with your bread.

Delicious homemade mixed fruit jam is ready to serve.

  The next day served with Wholemeal Bread/Toast. Enjoyed.

PS - Your feedback is appreciated. Do try recipe from (http://www.sarascorner.net/) take picture and send it to me through Facebook message or mail me at simplysara07@gmail.com. Will be glad to add in my page Tried & Tasted album on FB or post on my page.

This recipe is going to Kalyani's Event Pickles and Preserve Fest and Spring Seasonal Food Event by Sravani.

Homemade Oma Podi /Sev | Step-by-Step Diwali Recipe!!!

Oma Podi / Sev is a simple and tasty fried savory. It tastes great as it is and widely used in chaats and mixture. Its aromatic with Omam/Ajwain/Bishop weed. This is popular in all sweet and savory shops in India. This is my kids and in-laws favourite as its not spicy.

This recipe is taught by my in-laws.

Step-by-Step Photos

Testing the flow

Recipe
Ingredients
Kadalai Maavu/Besan/Chickpea Flour - 4 cups
Rice flour - 1 tablespoon
Omam/Ajwain/Bishop Weed - 2 tspns
Salt as required
Oil for deep frying

Preparation Method
Soak Omam in water for 1 hour and then boil it with water to get Omam water. Allow it to cool. This is for mixing the dough.
Then filter the water and keep.
In a wide vessel, put kadalai maavu, salt and mix with omam water as required to a soft dough. Make equal portions of the dough.(1tablespoon rice flour to get crispy)
Heat oil in a kadai/wok, take a small portion of the dough, put in murukku/omapodi nazhi/hand press gadget.
Press in the hot oil fully in a circle wide.
Let it cook, turn around and deep fry.
Take it on a tissue paper and just press by hand and make small pieces.

Homemade Oma Podi is ready. I love this with sambar rice and rasam rice.

Notes :
- Do not put the whole omam as it will block the holes of the murukku nazhi/ gadget.
- Use the fine and small hole sevva nazhi.

- Adding Rice flour(optional), it will be crispy.

Amani Kozhakattai Payasam Step by Step Recipe | Vinayagar Chathurthi Recipe!!!

WISH ALL MY READERS A VERY HAPPY VINAYAGAR|GANESH CHATHURTHI. GANAPATHI BAPPA MOURYA!!!!


Amani Kozhakattai Payasam is prepared with rice flour dough and cooked in jaggery and milk.


Preparations are started for Tomorrow's Vinayagar Chathurthi at my home. Some of the dishes are Ullandhu Kozhakattai, Poornam Kozhakattai,Karjikai/Somasi, Ellu Urudai, Paruppu Payasam, Sundal and more. For more recipes on Vinayagar Chathurthi you can browse Indusladies Forum for more recipes here.


Steps

Dough

Take little dough.

Spread it lengthwise.

Take little portion and make small balls.

Place it in the idli plate and steam.

Recipe
Ingredients
Kozhakattai Maavu - 1 cup(Approximate 20 tiny balls) to make the dough click here.
Vellam/Jaggery - 1 cup
Milk - 1 cup
Fresh Grated coconut - 1 cup
Rice - 1/2 tspn
Elakka/Elachi - 1no


Preparation Method
Steam the kozhakattai urundai, with other kozhakattai and keep ready.
Heat a vessel, add vellam/jaggery with little water, let it dissolve. Filter it if any mud particles are there.
Grind coconut, rice and ellaka in mixer or blender with little water to fine paste.
Again boil the vellam/jaggery till raw smell goes, then add milk, kozhakattai urundai. Mix well an boil in simmer flame.

Ammni Kozhakattai Payasam is ready to offer for Lord Vinayagar and Enjoy!!!

PS - Your feedback is appreciated. Do try recipe from (http://www.sarascorner.net/) take a picture and send it to me through Facebook message or mail me at simplysara07@gmail.com. Will be glad to add in my page Tried & Tasted album on FB or post on my page. Do follow me on Instagram id - saraswathiyer for more food stories and recipe ideas.Thank you.

Kozhakattai/Modhakam (Steamed Dumplings) for Vinayagar Chathurthi Step by Step Recipe

Vinayagar Chathurthi neivedyam Ullandu/Kara Kozhakattai and Poornam Kozhakattai recipe.

Dough in common

Ingredients
Rice flour - 2 cups and little more

Water - 2 cups or more if required.

Nalla Yennai/Gingelli oil/Sesame Oil - 2-3 tspns

Salt a pinch

Preparation Method

In a wide vessel boil water, add oil and salt. Reduce the flame slowly add rice flour and stir continously to form a chapathi dough consistency. Allow it to cool. Grease hands with oil and make small balls out of it. Close a clean wet towel on it to avoid drying.

Poornam/ Sweet Stuffing

Ingredients

Fresh Grated Cocont - 1 cup

Jaggery - 1 cup(powdered)

Cardamom /Elachi- a pinch 

Preparation Method
In a wide kadai, add jaggery with a tspn of water. Allow it to dissolve with stirring on intervals. Add grated coconut and cardamom powder. Mix till its thick and dry. Transfer it to a plate.

To make Kozhakattai

Now take the Rice flour balls.

Spread in hand to form a round shaped cup.

Fill a tspn of coconut filling.

Seal the edges by pressing slowly to form triangle shape.

Steam it in the idli cooker for 15mins.

Poornam Kozhakattai is ready for Lord Ganesha.




Ullandu Stuffing

Ingredients
Ullandu/Urad dal - 1 cup

Dry Red Chilli - 1 no
Green chilli - 2 nos
Asafotida/Hing - a pinch
Oil - 1 tspn
Mustard - 1/2 tspn
Curry leaves - few
Salt
Fresh grated coconut - Optional - 1/2 cup


Preparation Method

Soak Urad dal with green chilli for about 1 hour.

Grind it coarsely not to fine in a mixie with red chilli and salt.
Steam this in Idli cooker for 10 mins or till its well cooked.
Now season it with oil, mustard,hing and curry leaves and grated coconut.
Mix the steamed stuffing and keep aside.


Stuffing is ready.

To make Kozhakattai

Now take the Rice flour balls.

Spread in hand to form a round shaped cup.

Fill a tspn of Urad dal filling.

Seal the edges by pressing slowly to form crescent shape.

Steam it in the idli cooker for 15mins.

Ullandu Kozhakattai is ready for Lord Ganesha.

Thank you friends, am happy that this is my 250th post. I know am late:-)

PS - Your feedback is appreciated. Do try recipe from (http://www.sarascorner.net/) take a picture and send it to me through Facebook message or mail me at simplysara07@gmail.com. Will be glad to add in my page Tried & Tasted album on FB or post on my page. Do follow me on Instagram id - saraswathiyer for more food stories and recipe ideas.Thank you.