Paasipayaru Vadai / Green Gram Vadai

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Ingredients:

Paasi Payaru / Pachai Payaru/ Green Gram - 1 cup
Bengal Gram / Kadalai Parupu - 4 tbsp
Rice Flour - 4 tbsp
Onion – 1 (finely chopped)
Green Chilly – 2 (finely chopped)
Curry Leaves – few
Salt - to taste
Cooking Oil

Cooking Instructions:

Soak Green gram and Bengal gram in a bowl of water for an hour. After an hour drain the excess water and grind it little coarsely without adding water. Mix rice flour, chopped onions, chillies and curry leaves and enough salt to the grinded flour thoroughly. Divide the flour into equal number of small size of balls.



Heat oil in a pan. Take a ball and flatten it with the palm of your hands. Slip the vada in oil and let it tocook in simmer flame itself. When one side is cooked, turn it to the other side and let it to cook well. Vada is ready to serve. You can provide this healthy snack with a cup of hot coffee!




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Parota

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Ingredients:

Maida / All purpose flour - 4 cups
Water - 1 cup
Cooking Oil - 1 tbsp ( for kneading)
Salt - 1 tsp
Sugar - 1/2 tsp
Cooking Oil - 1/2 cup ( to cook parota)

 


Cooking Instructions:

Mix maida, sugar, salt, 1 tbsp oil and enough amount of water and make a smooth dough. Spread 1 tbsp of oil over the dough and cover the dough with a damp cloth and keep it aside for about 2 hours. After an interval of 2 hours, Take a small portion of dough in your hand and Keep the dough in between the index finger and thumb and press it. You will get a lemon size ball from the dough. Repeat the same process until you finish the dough. Again cover those balls with a damp cloth and leave it for one more hour. More the time we leave the dough undisturbed, more easy for us to roll out parotas and parotas will be soft too.


Now take a lemon size dough, apply oil in your hands and the rolling board and pin. Now spread the dough as thin as possible and as large in size as possible. Take the dough from one of its corner side and fold like saree pleats and make a spiral shape from the pleats shape. Repeat the same for the whole dough and keep it aside for 15 more minutes. After 15 minutes, take the dough and just press it by your greased hand till you get a disc shape. Do not roll it out with the rolling pin.




Heat the tawa and Cook the parotas on both sides. Once u finish cooking all the parotas, take 3 of parotas in a plate and keep it ion between both of ur palms and just clap your hands. This process will make the parotas more flaky. Our Parota is ready to serve. I served it along with chicken gravy.

Side Dish: Chicken Chalna, Veg Kuruma and non veg gravies.


I followed the recipe step by step from Kamala's blog. She has explained in a detailed manner with the pictures how to cook parota and really it came out too good when i executed the process in my kitchen.


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Spicy Baby Potatoes

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Ingredients:

Baby potatoes –1/4 kg
Onion - 2 (finely chopped)
Sambhar Powder - 1 1/2 tsp ( i used Aachi Brand)
Turmeric powder - 1/4 tsp
Garlic - 5 pods (finely minced)
Curry leaves –A sprig
Water - 2 tbsp
Mustard seeds - 1 tsp
Salt - to taste
Cooking Oil - 2 tbsp

Cooking Instructions:

Wash the potatoes and pressure cook it for 2-3 whistles. Once it is cooled down, peel off the skin and keep it aside. Let the potatoes be rightly cooked not too hard, not too soft. Add sambhar powder, turmeric powder aand salt to the potatoes and sprinkle a very little of water and mix it well so the masala coats evenly on all the potatoes. Let it marinate for at least half an hour.



 Heat oil in a pan and saute it with mustard seeds and curry leaves. Now add onion and garlic to it and fry until onions become soft. Now add the potatoes to it and fry well. Sprinkle some more water, if necessary. Let it cook in a simmer flame for about 15 minutes until the potatoes become dry and crispy. Now it is ready to serve!

Side Dish: Hot Rice, Lemon Rice and Tomato Rice


Thanks a lot Bharathy for your lovely recipe and her recipe is here and actually i adopted this recipe from her blog!
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