Wednesday, November 9, 2022

How to make Kuchi Chips | Tapioca Chips

Kuchi Chips, a delicious and crunchy snack made from the tapioca roots which is also known as "Kappa" or "cassava". It's one of the easiest chips that you can make at home and also they are super delicious & addictive. 

If you have been following me for a while, you might be already know how much i like tapioca. Simple steamed tapioca with a lot of coconut with basic coconut oil tempering is my all time favorite and usually make it for breakfast or as snack in the evening. 

If you haven't cooked tapioca before, i would recommend to try this steamed tapioca first ! 


Next to the steamed tapioca, this kuchi chips is my next favorite to make with tapioca. It tastes so great with a cup of hot chai so i usually make it as tea snacks. 

But you can make this in large batch , it stores well for days at room temperature and comes handy when you need some snack to munch on !

How to make Kuchi Chips | Tapioca Chips

Preparation Time : 10 mins | Cooking Time : 20 minsServes :
Recipe Category: Snacks | Recipe Cuisine: Indian
Kuchi Chips, Tapioca Chips,Indian Snacks,Tea Time Snacks Kuchi Chips, a delicious and crunchy snack made from the tapioca roots which is also known as Kappa or Cassava .
Ingredients
Tapioca - 1 
Oil - for frying
Salt - to taste
Red Chili Powder -1/4 tsp

Procedure
First peel the tapioca and cut into small logs. Check out this post for step by step instructions on how to clean tapioca.
Next cut the tapioca as thin sheets and then cut into thin stripes.
Do the same for all the whole tapioca. Heat the oil for frying and add a small batch of tapioca.
Don't over crowd the oil and let it fry in the medium flame.
It slowly starts to change the color and fry till it's dark brown in color and all the "shh" sound stops.
Drain the chips from the oil and place it on the tissue paper for a few secs and then transfer into the wide bowl.
Once all the chips are fried, add the chili powder and salt. Give a quick toss to coat well with the chips.
That's it, Tasty and crunchy Kuchi Chips are ready ! 

Related: How to make plantain chips / vazhakkai chips.

Notes:
  • Cook in medium flame for even colouring.
  • Adjust the spice level according to your taste.
  • Cut the tapioca into even stripes for even cooking. 
  • Cut the tapioca into thin stripes for crunchy chips, otherwise it would be soft.
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Monday, October 17, 2022

Madras Mixture | Tamilnadu Mixture recipe

Madras mixture / Tamilnadu Mixture, a delicious South Indian savoury snack. As the name suggests itself, it has a mixture of various South Indian snacks put together ! Hence, it doesn't have any "fixed" recipe, every sweet stall/household has its own mixture recipe. 

In general, the mixture has kara boondi, omapodi, roasted aval/poha, roasted peanuts and curry leaves. In addition to that, sweet diamond cuts, seval , ribbon pakoda, kara sev, broken pieces of murukku and chips  and cashews are also added.  

In today's post, i'm sharing the basic mixture recipe using kara boondi and omapodi/plain sev as main ingredients. As i have already said, there is no defined recipe for making the mixture, you can add more or less  ingredients as per your liking. 

What's the use of making homemade mixture without playing around with the ingredients as per your liking, right? 
As i have already shared the recipe for omapodi and kara boondi in separate posts, here i haven't shared the detailed recipe, so please look into the respective posts for those recipes. Before moving into the recipe, here are some beginners tips.
  • I would highly recommend adding the curry leaves, it gives such a nice aroma to the mixture.
  • Fry the aval/poha at last, it makes the oil cloudy.
  • You can use both skinned/un-skinned peanuts for the mixture. Both taste equally good.
  • If you're making it for the first time, i would recommend to start off with a smaller portion. So that you can make it easily without overwhelming yourself.
That's it, Now let's check out the Mixture recipe.

Madras Mixture | Tamilnadu Mixture

Preparation Time : 10 mins | Cooking Time : 30 minsServes :
Recipe Category: Snack | Recipe Cuisine: Indian
Madras mixture, Tamilnadu Mixture, Mixture recipe Madras mixture / Tamilnadu Mixture, a delicious South Indian savoury snack.
Ingredients
Omapodi - 2 cups
Kara Boondi - 2 cups
Peanuts - 1/4 cup
Roasted Chana dal / Pottukadalai - 1/4 cup
Cashews - 2 tbsp
Aval/Poha - 1/4 cup
Red chili powder - 1/2 tsp
Salt - to taste
Curry leaves - 2 spring

Procedure
First let's make some omapodi.


Let it cool and crush into small pieces.
Next make kara boondi. As both omapodi and kara boondi recipes are already in my blog, i haven't shared the detailed recipe here.Next in the same oil, fry the peanuts until it's brown.
Similarly fry cashews, roasted chana dal and curry leaves one by one. 
Let them keep it in tissue paper for a while to absorb all extra oil. Finally fry aval and put it in tissue paper.
Once all are deep fried, put them all in a large bowl along with red chili powder and salt. Toss them well so that it's all mixed together well.
That's it, Tasty Madras Mixture is ready ! Store it in air tight container once it's completely cooled down.

Related: How to make Kai Murukku/Suthu Murukku

Notes:
  • Stay well for up to 10-15 days at room temperature
  • Adjust the chilli powder as per your liking or even you can skip it too.

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Friday, October 14, 2022

Green Moong Dal Ladoo | Pachai Payaru Urundai

Pachai Payaru Urundai, a delicious and healthy ladoo made from the green moong dal and palm jaggery as main ingredients. It's one of the healthiest ladoos that i have made so far and it tastes so great !

If you're looking for a healthy sweet without any white sugar and a lot of ghee, then i would highly recommend to try this ladoo. 


For this ladoo, i have used palm jaggery/karupatti, it gives the nice aroma and taste to this ladoo. But if you can't source the palm jaggery, normal jaggery can also be used. However the unique flavor from the palm jaggery would be missing.
 
This ladoo tastes so much like the stuffing of the traditional sweet "Munthiri kothu", so if you like munthiri kothu, then i'm sure that you would love like ladoo too.  

Green Moong Dal Ladoo | Pachai Payaru Urundai

Preparation Time : 10 mins | Cooking Time : 20 minsServes : 15 
Recipe Category: Ladoo | Recipe Cuisine: Indian
Green moong dal ladoo, Pachai Payaru ladoo,Indian Sweet, Ladoo Pachai Payaru Urundai, a delicious and healthy ladoo made from the green moong dal and palm jaggery as main ingredients.
Ingredients
Whole Green Moong dal / Pachai Payaru - 1 cup
Grated Coconut - 1/2 cup
Roasted chana dal /Pottukadalai - 1/4 cup
Palm Jaggery - 3/4 cup
Water - 1/4 cup
Cardamom - 3

Procedure
First measure the whole green moong dal and add it in the thick bottomed pan and start roasting in the medium flame.


Roast till the dal became brown. Remove from the flame and transfer into a bowl.In the same pan, add the grated coconut.
Roast the coconut till it became brown and then transfer into the bowl. Let them cool a bit. 
In the mean time, let's prepare the jaggery syrup. Measure the jaggery, add it into the sauce pan along with the water and heat it.
Let the jaggery melts completely. Keep the flame in low and let it boil still the syrup is sticky. It only takes a couple of times.Switch off the flame and let the syrup cool a bit. In the mean time, add all the roasted ingredients into mixie/blender jar.
To that, add pottukadalai and cardamon too. Grind all into coarse powder just like fine rava.
Add the grounded mixture into the jaggery syrup and mix it well until it all comes together.
Take a small portion of the mixture and make a ladoo. Do the same for all the mixture.
That's it, Healthy and Tasty Green Moong Dal Ladoo/Pachai Payaru Urundai is ready.

Related: How to make Nei Urundai / Yellow moong dal ladoo.

Notes:
  • Roast the green moong dal and coconut well that gives a great flavor to the ladoo.
  • Palm Jaggery gives unique taste and flavor so highly recommend to use that.

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Wednesday, August 17, 2022

Gasa Gasa Payasam | GasaGase Kheer | Poppy Seed Kheer

Gasa Gasa Payasam, a delicious and creamy sweet made with poppy seeds, coconut and jaggery as main ingredients. It's one of the yummiest desserts made with very few ingredients.

This Payasam was totally new to me until i tried on my own. Never had this before anywhere. A few years back, i came to know about this payasam from a fellow blogger when i was a part of a blogging group. 

Instantly i found this payasam recipe interesting and tried it a couple of days after. It was so creamy and delicious even without any milk and it became our favorite payasam. Often i prepare this payasam for various festive occasions.


Though i make this regularly at home, somehow it didn't show up here in my blog this long. As Gokulashtami/Janmashtami and Vinayaga/Ganesh Charthuti festivals are just around the corner, I thought sharing this  payasam would be helpful for those who looking for easy to make sweets for prasadam. 

As i said earlier, poppy seeds, coconut and jaggery are the key ingredients to make this payasam. In addition i have used a little bit of rice, it helps to thicken the payasam. But you can make this payasam without rice too.

Lastly, if you're looking for a vegan sweet /dessert, then just ignore the ghee and dry roast the cashews and add into this payasam. A delicious vegan payasam is ready ! 
Before checking out the recipe, let me answer the few FAQs
What type of poppy seed to use in this Gasa Gasa Payasam?
White poppy seeds are extensively used in Indian Cooking and the black ones have almost zero contribution in Indian Cuisine. So here i have used white poppy seeds commonly known as "Gasa Gasa" or Gasagase. 

Can i use the frozen coconut in the Gasa Gasa Payasam?
Yes, of course. It also tastes as good as fresh coconut.

Any other tips for beginners? 
Sure ! There are a few tips to make it delicious and vibrant.
  1. The color of the payasam depends on the color of the jaggery. So in this recipe recipe, i have used the combination of yellow jaggery and dark brown jaggery to get that caramel color. If you're using only the yellow jaggery, the color might differ.
  2. This Payasam tends to thicken as cooled down, so remove from the heat just before the consistency you prefer.
Ok, now let's check out on how to make this delicious payasam.


Gasa Gasa Payasam | GasaGase Kheer

Preparation Time : 10 mins | Cooking Time : 20 minsServes :
Recipe Category: Sweets | Recipe Cuisine: Indian
Gasa Gasa Payasam, GasaGase Kheer, Poppy Seed Kheer, Payasam recipe, Indian Payasam, Indian Kheer, Sweet, Gasa Gasa Payasam, a delicious and creamy sweet made with poppy seeds, coconut and jaggery as main ingredients. It's one of the yummiest desserts made with very few ingredients.
Ingredients
Gasa Gasa / Poppy Seeds - 2 tbsp
Rice - 1/2 tbsp
Grated Coconut - 1/3 cup
Jaggery - 1/2 cup
Water - 2 cups
Cardamom powder - 1/4 tsp
Ghee - 2 tsp
Cashews - 10 

Procedure
First dry roast the needed ingredients. Heat a small pan, add the gasa gasa/poppy seeds and the rice, roast them till the poppy seeds are fragrant. No need to change the color of the ingredients.

Let them cool a bit. In a mixie/blender jar, add the grated coconut  and the roasted ingredients and grind them into smooth paste by adding water little by little.
Next in a sauce pan, add the jaggery and the 2 cups of water. 
Let the jaggery melts completely( If it has any impurities, strain the jaggery juice and pour into the sauce pan again).Then add the coconut & gasa gasa paste.
Mix it well and let it comes to boil. Once it starts to boil, keep the flame in low medium and cook for 10-12 mins. By the time, it thickens a bit or cook for more time till the consistency you prefer. 
Next add the cardamom powder into the payasam. Roast the cashews in the ghee and add it also into the payasam.Mix it all well together. 
Lip smacking delicious payasam is ready to serve ! 
Notes:
  • This Payasam thickens a little bit when it's cooled down, so switch off the flame a little earlier before the preferred consistency.
  • You can make this payasam as spoonable or drinkable in consistency as you like.
  • Depends on the consistency of the payasam, you may need more or less of jaggery. So adjust the sweetness if you add more or less water than the recipe called for.
 
  

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Wednesday, August 3, 2022

Keerai Kuzhambu | Keerai Puli Kuzhambu

Keerai Kuzhambu / Keerai Puli Kuzhambu, a spicy  and delicious tamarind based curry with spinach puree. It's one of my favourite curries and often make it for our lunch long with steamed rice and an accompaniment. 

This curry preparation is more or less similar to the puli kuzhambu/kara kuzhambu, but the addition of spinach puree gives a unique taste and it's indeed finger licking delicious.
 
In our home, ST is more fond of spicy masala food hence the keerai kootu and keerai kadaiyal are some of his least favourite dishes and claim them as very bland.  In general, most of the South Indian dishes made with spinach are very mild in terms of flavor and spices. 

So he prefers this keerai kuzhambu more than any other dishes made with spinach! if you're one of the person who likes your food as spicy and flavorful, then this curry is definitely for you !



Keerai Kuzhambu | Keerai Puli Kuzhambu

Preparation Time : 20 mins | Cooking Time : 20 minsServes :
Recipe Category: Curry | Recipe Cuisine: Indian
Keerai Kuzhambu,Spinach Puli Kuzhambu, Keerai Puli Kuzhambu Keerai Kuzhambu / Keerai Puli Kuzhambu, a spicy and delicious tamarind based curry with spinach puree.
Ingredients
Spinach - 1 cup (tightly packed)
Tamarind - a gooseberry size
Pearl onion - 4
Garlic - 8 pods
Tomato(small) - 1 
Curry leaves - few
Fenugreek Seed - 1/2 tsp
Red Chili powder - 1/2 tsp
Sambar powder - 2 tsp
Turmeric powder - 1/4 tsp
Salt - to taste
Oil - 1& 1/2 tbsp
Mustard & urad dal - 1/4 tsp
Jaggery - a small piece

Procedure
First measure and take the spinach. Heat a pot of water and blanch the spinach. Just when it starts to shrink, remove from the hot water and run it under cool water & keep it aside.
Peel the onion & garlic and chop them roughly into pieces and also tomato into small pieces. Soak the tamarind in a 1/2 cup of water for 20 mins. Heat the oil in a thick bottomed pan.
Add the fenugreek seed, mustard & urad dal, let the mustard splutter, then add the onion, garlic and curry leaves.Saute till the onions become translucent.
Then add the tomatoes and give a quick stir. Next keep the flame in low and then add the spices(turmeric, red chili & sambar powder) and salt ,saute them in the oil for few mins.
Extract the tamarind juice from the soaked tamarind and add into it. Cover it with lid and cook till the curry is little thick.
In the meantime, puree the blanched spinach and add it into the curry.
Mix it well and then finally add a piece of jaggery. Boil the curry till the oil separates on the sides.
Tasty Keerai Kuzhambu is ready ! Serve it with steamed rice and your favorite curry. We had it along with potato podimas, beetroot poriyal and tempered toor dal.

Related : How to make Keerai Kootu



Notes:
  • Keep the flame in low when adding the spices, otherwise it will be burnt easily.
  • Adding the spices in the oil gives enhanced flavor to the kuzhambu.
  • Sambar powder that i have used here is home made and haven't had any chilies in it. If your sambar powder has chili in it, reduce the chili powder and adjust to your taste.
  • Boil the curry till the consistency you prefer.
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