Recipe :85) Traditional Samba Wheat Halwa Recipe" சம்பா கோதுமை அல்வா A Classic South Indian Dessert"

 

Recipe :84 ) மிளகு குழம்பு😋👌| Milagu Kuzhambu In Tamil | Winterspecial kulambu varieties in Tamil

 

kadhi pakora recipe | punjabi kadhi recipe | recipe for kadhi pakoda पंजाबी कढ़ी पकोड़ा #sundarikitchen47

 kadhi pakora recipe | punjabi kadhi recipe | recipe for kadhi pakoda

5 tbsp besan / gram flour

½ tsp turmeric

1 tsp kashmiri red chilli powder

¼ tsp ajwain / carom seeds

½ tbsp ginger garlic paste

1 tsp salt

1 cup curd / yogurt (sour)

5 cup water

2 tbsp oil

½ tsp methi / fenugreek

1 tsp cumin / jeera

½ tsp pepper

1 tsp coriander seeds

1 dried red chilli

pinch hing / asafoetida

1 onion (sliced)

1 chilli (slit)

2 tbsp coriander (finely chopped)

for onion pakora:

2 onion (roughly chopped)

1 tsp ginger paste

2 chilli (finely chopped)

¼ tsp ajwain / carom seeds

¼ tsp turmeric

1 tsp kasuri methi

2 tbsp coriander (finely chopped)

1 cup besan / gram flour

½ tsp salt

2 tbsp curd

¼ tsp baking soda

oil (for frying)

for tempering:

1 tbsp ghee / clarified butter

1 tsp cumin / jeera

1 dried red chilli (broken)

½ tsp red chilli powder

INSTRUCTIONS

 

For kadhi preparation:

1. firstly, in a large bowl take 5 tbsp besan, ½ tsp turmeric, 1 tsp chilli powder, ¼ tsp ajwain, ½ tbsp ginger garlic paste, 1 tsp salt and 1 cup curd.

mix well forming a smooth paste.

now add 4 cup water and mix well. keep aside.

in a large kadai heat 2 tbsp oil and add ½ tsp methi, 1 tsp cumin, ½ tsp pepper, 1 tsp coriander seeds, 1 dried red chilli and pinch hing.

splutter the tempering without burning the spices.

now add 1 onion, 1 chilli and saute until onions soften.

further, add prepared besan curd mixture and mix well.

keep stirring until the mixture comes to a boil.

now half cover the kadai and simmer for 30 minutes.

stir in between to prevent from burning.

add 1 cup water or as required and adjust the consistency.

punjabi kadhi is ready, keep aside.

onion pakora preparation:

firstly, in a small bowl take 2 onion, 1 tsp ginger paste, 2 chilli, ¼ tsp ajwain, ¼ tsp turmeric, 1 tsp kasuri methi and 2 tbsp coriander.

add 1 cup besan, ½ tsp salt and mix well.

squeeze and mix until the flour turns moist.

further, add 2 tbsp curd and ¼ tsp baking soda.

mix well forming a smooth pakora mixture.

wet your hand with water and scoop out a small ball sized mixture. wet hand prevents the batter from sticking.

deep fry in hot oil, keeping the flame on the medium.

stir occasionally, until the pakoda turns golden brown and crisp.

drain off the pakoda onto the kitchen paper to absorb excess oil.

kadhi pakora preparation:

drop in prepared onion pakora into the kadhi.

simmer for a minute or until the pakoda absorbs kadhi.

prepare the tempering by heating 1 tbsp ghee.

add 1 tsp cumin, 1 dried red chilli, ½ tsp chilli powder.

pour the tempering over kadhi and add 2 tbsp coriander. mix well.

finally, enjoy kadhi pakora with jeera rice or steamed rice.

NUTRITION

Calories: 281kcal

Carbohydrates: 32g

Protein: 11g

Fat: 13g

Saturated Fat: 3g

Cholesterol: 12mg

Sodium: 839mg

Potassium: 614mg

Fiber: 6g

Sugar: 10g

Vitamin A: 771IU

Vitamin C: 52mg

Calcium: 134mg

Iron: 4mg

How to make Chettinad Vendakkai Saddam Recipe (Spicy Okra Rice)

How to make Chettinad Vendakkai Saddam Recipe (Spicy Okra Rice)

To begin making the Chettinad Vendakkai Saddam Recipe (Spicy #OkraRice), we will first cook the okra along with the spices.

 

 

Take a heavy bottomed pan and heat the spoonful of oil on medium heat. Add the onions and the Vendakkai and salt to taste. Stir fry on low to medium heat until the okra (Vendakkai) is well cooked and roasted. This will take about 10 minutes.

Once the Vendakkai is well cooked, add the turmeric powder, curry leaves, cinnamon powder, black pepper powder, salt, thick tamarind paste and sauté the ladies fingers till it gets coated well with all the other ingredients. 

Now, in another tadka pan, heat a teaspoon of oil. Add in the mustard seeds, channa dal and cashews. Allow them to crackle and get roasted until lightly browned. Add this to the Vendakkai mixture.

Stir the seasoning well into the Vendakkai mixture. At this stage add in the cooked rice. Stir together all the ingredients until well combined. Turn the heat to low, cover the pan and simmer for 3 to 4 minutes.  Check the salt and spices and adjust to suit your taste.

Finally, turn off the heat and transfer the Chettinad Vendakkai Saddam to a serving bowl.

Serve the delicious tangy and spicy Chettinad Vendakkai Saddam Recipe (Spicy Okra Rice) hot along with a tomato onion raita.

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Recipe 76:) Mysore rasam recipe | south indian rasam recipe with coconut | rasam recipe

Ingredients :- 

For Grinding

1 tsp jeera
1tsp pepper corns
1tsp toor dal
2dry red chillies
1 tbsp coconut
curry leaves
Roast them
allow it to cool and grind them.

Extract juice from tamarind
Add tomatoes
Turmeric, Jaggery
cover it and cook for 10 min
Now add the grounded powder
Add salt
Add cooked toor dal
Mash well and dilute it with 3 cups of water
add coriander leaves
Heat 2 tsp ghee, 1 tsp mustard seeds,
pinch of asafoetida, curry leaves
Mysore rasam is now ready

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