Tuesday, November 7, 2017

Tomato Soup | Thakkali Soup | Soup Recipe

Tomato Soup, a quick and easy to make soup with tomatoes. Though we don't have the habit of having soup at our home regularly, once in a while, i prepare this tomato soup along with some sandwich or panini.Yep, that is a combination inspired from panera bread combo menu. As temperature is dropping here now, these combination is our absolute favorite to have it as dinner or as lunch on those cool days. 
Here in the soup recipe, i haven't use any cream at all and make it as very lighter as per our liking. But if you like rich tomato soup, instead of maida mixture, you can use heavy cream, that will make it as more like restaurant soup.

Tomato Soup

Preparation Time : 10 mins | Cooking Time : 20 minsServes :
Recipe Category: Soup | Recipe Cuisine: General
Tomato - 4
Garlic - 2
Butter - 1 tbsp
Bay leaf - 1
Maida/All purpose flour - 2 tsp
Milk - 2 tbsp
Beetroot - 1 inch small piece
Pepper powder - to taste
Salt - to taste
Italian seasoning - to taste(optional)

Wash and take the tomato, cut a cross on both sides of the tomatoes. Heat a pressure cooker with butter.Add the garlic and bay leaves ,saute till aromatic. Then add the tomatoes and saute in butter for 1 min.Then add enough water and small pieces of beetroot(forget to take pic of that),cover the pressure cooker with lid  and cook it for 3 whistle.Let it cool a bit, then remove the skin of the tomatoes & bay leaf and put it in the blender and grind into smooth paste.Transfer the tomato puree into the pan along with the leftover cooked water from the tomatoes(if needed add more water at this stage),mix it well. Put it on flame and then add required salt.Let it bring to boil, in the mean time, mix the maida with milk without any lumps and add into the soup and mix well.Add pepper powder to taste, mix well. Let it simmer for few more mins and switch off the flame.That's it, Soothing Tomato Soup is ready. Sprinkle some italian seasoning on top while serving.

  • Beetroot gives bright color to the soup.
  • Maida helps to thicken the soup, so add more or less of maida depends on the thickness you want.

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Thursday, October 19, 2017

Rasam Vadai | Rasa Vada | Snacks Recipe

Rasam Vadai, an delicious way of eating vadai that are soaked in rasam. When i was working in chennai, one of my collegue brought the home made snacks for his birthday and this rasam vadai was one among them. Most of my team members never had heard about this vadai and that was the first time that they were tasting and literally everyone was amazed by its taste and flavor. Though we make rasam vadai and thayir vadai regularly at our home, that's when i came to know that the rasam vadai was not a common dish to prepare at every house like thayir vadai. I always remember that incident whenever i make rasam vadai. 

This dish is very simple, if you have medhu vadai and rasam, then all you need to do is put together and let it soak for few mins, Tada your rasam vadai is ready. As i already have the recipe for both medhu vada and rasam, here i just gave the link for that. And also i didn't mentioned the quantity of vada and rasam, it's purely up to your choice ,if you want more rasam with your vadai, then add more or else vice versa.

Rasam Vadai

Preparation Time : 20 mins | Cooking Time : 0 minsServes :
Recipe Category: Snacks | Recipe Cuisine: Indian
Medhu Vada
Coriander leaves -few
Ghee - 1 tsp

Take all the ingredients , in the rasam add the ghee, mix it well,then dump the vada into it.Let it sit for 15 to 20 mins and serve with some chopped coriander leaves on top.
Tasty Rasam Vadai is ready.
  • Rasam should be hot, so the vadai can easily absorb it.
  • You can use both hot or left over vadai,it will taste the same.
  • If the vadai is hot, then there is no need of soaking for 20 mins in rasam, within few minutes,you can serve.
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Monday, October 16, 2017

Bajji | Vazhakkai Bajji | Raw Plantain Bajji | Diwali Recipe

Vazhakkai Bajji, a simple deep fried snack made from the raw plantain.A week before deepavali itself, in our home, we started to prepare all those sweets and savories which we can keep it for more than 10 days and have it.In addition to that, on the day of deepavali morning, we usually make uzhuntha vadai,paruppu vadai,susiyam, bajji and sometimes rava maida appam which last only on the day of deepavali and normally we use this snacks( it's freshly made on the morning,right?) to offer as prasadam while doing pooja at the home.
Though i make bajji very often at home, i keep on forgetting to post it here. So last weekend, when i had prepared this vazhakkai bajji for our evening tea, i took few photos to post here. Is there any combination better than bajji & hot tea? No, never. Bajji tastes absolutely delicious with coconut chutney and tea/cofee. Here i have shared few tips that i have learned on how to make crispy bajji !!! Try this on coming diwali along with other snacks.

Vazhakkai Bajji

Preparation Time : 10 mins | Cooking Time : 15 minsServes : 3 to 4 
Recipe Category: Snacks | Recipe Cuisine: Indian
Vazhakkai/Raw Plantain - 1 
Besan - 3/4 cup
Rice flour - 3 tbsp
Baking soda - 1/8 tsp
Red chili powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Salt - to taste
Ghee - 1/2 tsp
Water - as needed
Oil - for deep frying 

In a bowl, add besan,rice flour,red chili powder, turmeric powder,baking soda & salt, mix it well, then add ghee and give a good mix, pour water little by little and make a thick paste.The batter should be neither too thick not too thin. Set it aside. Peel the skin of the raw plantain and cut into desired length as per your liking.Cut into thin slices and put it in water until use. Heat the oil for frying.Take a slice of raw plantain from the water,gently tap it on tissue paper to remove the dripping water,then dip it in the besan batter well and gently drop it in hot oil.Cook on both sides on medium flame until they are crispy. Remove from the flame and place it on tissue paper.Tada, Quick and tasty Vazhakkai Bajji is ready. Serve it with coconut chutney.Notes:
  • Keep the sliced raw plantain in the water helps to avoid the color changing.
  • Don't pour all water at once in the besan, add little by little and mix it. This helps to avoid forming lumps in the batter.
  • You can use either slicer or knife to slice the raw plantain
  • Cook the bajji in medium flame to ensure that the inside also cooked well.

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Thursday, October 12, 2017

Munthiri Kothu | Kothu | Diwali Recipe

Munthiri Kothu/Kothu, a traditional diwali sweet recipe made from whole moong dal and palm jaggery in South Tamilnadu. As they are deep fried in bunches,they are called as kothu(tamil word for bunches). Still i remember that in my childhood days, on every diwali, in almost every home in our area, they used to prepare this munthiri kothu and athirasam,but nowadays only few people are making this on diwali 😞
I want to try this for a while and on last year diwali itself, i got the recipe from my mom and had tried it with very less quantity and it turned it out so good😋 Again i made this yesterday ahead of diwali just to share here. There are two things you should be careful while making this sweet
  1. Jaggery Syrup consistency is very important
  2. Don't grind the moong dal into very fine.
Other than that, it's so simple and even if you can't fry them in bunches, fry one at a time, still it tastes the same.Munthiri kothu is one of the very few sweets that you can make without any ghee,milk and refined sugar,still it taste delicious and also it has very long self life at room temperature. There are quite a few variation in making the inside stuffing and outside coating. Here i have shared the recipe on how we make it in our home. If you're making this for first time, make sure that you read the notes section.

Munthiri Kothu

Preparation Time : 20 mins | Cooking Time : 20 minsServes : Around 30 
Recipe Category: Sweet | Recipe Cuisine: Indian
Pasi Payaru/ Whole Moong dal - 1 cup
Grated Coconut - 1/2 cup
Palm Jaggery/Karupatti - 3/4 cup(heaped)
Cardamom - 3
Maida - 1/2 cup
Salt - a pinch
Water - as needed
Oil - for deep frying

Heat a kadai, add the pasi payaru and dry roast till it starts  to change the color from green to light brown,by that time, it also be so aromatic.Remove from the heat and transfer into plate and let it cool. In the same pan, add the coconut and start roasting in the low flame.Once the coconut becomes reddish in color, remove from the flame and let it cool completely. Once the moong dal is cooled, add into the mixie jar.Add the cardamom into the jar and grind into coarse powder.Neither too grainy nor fine powder.Transfer that into the bowl, add the coconut and mix it together well.Now for the syrup, add the palm jaggery and water(just enough to soak the jaggery) and bring into boil.Let the jaggery dissolves completely.Then keep the flame in medium and cook it reaches 1/2 string consistency. 1/2 string consistency means take the syrup between your thumb and fore finger, when you separate your fingers, initially it forms the string string and when you move your finger further apart, it breaks. That's the correct stage.Remove the syrup from the flame and pour into the dal mixture. Mix it well with spoon.Once it comes together, let it aside for 1-2 mins until it comes to hand bearable temperature and then make small balls out of it and keep aside.Now for the outer coating, take the maida in a bowl, add a pinch of salt and enough water, mix it well and make a smooth batter and the consistency is like bhaji batter.Heat the oil for frying, take three moong dal balls like a triangle and dip it in the batter well.Slowly drop into the hot oil and cook it for 2 mins on each side or until the outer layer becomes crispy.That's it, Traditional Munthiri kothu is ready.
  • 1/2 string consistency is in between sticky consistency and 1 string consistency, so keep the flame in low once the syrup became sticky, that way you don't miss the correct consistency.
  • Filter the jaggery syrup before you pour into the moong dal mixture.
  • After the jaggery syrup is added into the dal mixture, don't let it sit for long time, it becomes hard and you can't make balls out of it. Once it comes to hand bearable temperature, immediately start making balls.
  • If you're making in large quantity, then don't pour the entire jaggery syrup at once, add just little by little and make balls. That helps to prevent the mixture becomes hard at the last.
  • Make sure that you roast the coconut in low flame, then only you get that reddish color on coconut.
  • Roasting coconut helps to increase the self life of munthiri kothu
  • Palm Jaggery gives great taste to the munthiri kothu.
  • I have seen people adding turmeric powder on the maida batter, but in our home, we don't add that, but if you want that yellow color on outside, you can add the turmeric powder.

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Wednesday, October 11, 2017

Butter Murukku | Murukku | Diwali Recipe

Butter Murukku, a tasty,crunchy and flavorful snack made from rice flour. Actually i'm looking forward to this diwali season to make all the sweets and savories, it doesn't mean i won't make it on other time, but it kind of gives festive feel in your home and i love it. 
I had tried this butter murukku few times before,but couldn't get the correct texture. It was bit hard to bite,but still it was tasty. Later i tried with less quantity of besan & more of fried gram flour and it turned out the way i like it. Super crunchy and absolutely delicious !!! If you're looking for some fool proof recipe to try on this diwali, then here it is.

Butter Murukku

Preparation Time : 5 mins | Cooking Time : 20 minsServes :
Recipe Category: Snacks | Recipe Cuisine: Indian
Rice flour - 1 cup
Besan - 2 tbsp
Fried gram flour(Pottukadalai flour) - 2 tbsp
Butter - 2 tbsp
Cumin seed - 1 tsp
Sesame seed - 1 tsp
Salt - to oil
Oil - for deep frying

Measure & take all the ingredients in the bowl except butter and oil. Mix all the dry ingredients well, then add the butter.Mix it with hands until all the butter is well incorporated with the flour, then slowly add the water and make a smooth dough.Heat the oil for deep frying, in a murukku press, use the star disc and fill the press with the dough and close it.Squeeze the murukku into the hot oil, cook till it has nice golden color and also the "shh" sound stop by that time, remove from oil and drain it on tissue paper.Let it cool completely and store it in air tight box. Tasty,crunchy and flavorful Butter Murukku is ready.
  • Use soft butter,so that it will incorporate with the flour well.
  • Cove the dough always, it helps to avoid become dry.
  • While making pottukadalai flour, make sure that they are fine powder, if it's not sieve it once and use.
  • If the pottukadalai flour aren't fine powder,then there is a chance of murukku bursting in the oil, so make sure that they are super fine.
  • Squeeze little amount of murukku in the oil at a time, the steam from the oil is very hot, so be careful while squeezing.

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