Sunday, August 9, 2020

Vella Seedai | Sweet Seedai | Seedai Recipe

Vella Seedai/Sweet Seedai, a delicious and crunchy deep fried snack made from rice flour and jaggery. Though we don't have the custom of celebrating krishna jeyanthi at home, i had prepared a wide variety of snacks and sweets for last year krishna jeyanthi festival. This sweet seedai is one among them and that was the first time that i had tried my hands on vella seedai and really loved the flavor, mild sweet and crunchiness of the seedai. Although i make seedai/uppu seedai at home often, making vella seedai  is a very rare sight at my kitchen for various reasons !! But every time when i make this sweet seedai, i enjoy it to the core.

Now coming back to the recipe, it's so easy to make with the basic ingredients in a few minutes. So if you're looking for some easy sweet recipe for coming gokulashtami, do give this vella seedai a try.  

Here are few other famous krishna jeyanthi special recipes, if interested check it out.

And for whole collections of festive recipe, check out hereNow let's check out on how to make this sweet seedai.

Vella Seedai | Sweet Seedai

Preparation Time : 20 mins | Cooking Time : 20 minsServes :
Recipe Category: Snacks | Recipe Cuisine: Indian
Vella seedai, Sweet Seedai, Tamilnadu Sweet, Gokulashtami recipe Vella Seedai/Sweet Seedai, a delicious and crunchy deep fried snack made from rice flour and jaggery.
Rice flour - 1 cup
Urad dal flour - 1 tbsp
Grated Coconut - 2 tbsp
Sesame seed - 1 tsp
Butter - 2 tsp
Jaggery - 1/4 cup
Water - 1/4 cup
Oil - to fry

Take rice flour, urad dal flour, sesame seed, coconut in a bowl. In a pan, add the jaggery and water and let it melt completely.In the mean time, mix the dry ingredients in the bowl well and add the melted butter into it and mix it thoroughly with the flour. Once the jaggery melts completely, strain it and add into the flour.Mix it well, then add the needed water and make a smooth and non sticky dough.Take a small pinch of dough and roll into balls. Heat the oil for frying. Once the oil is heated, add the rolled seedai in batch and cook in low flame until it becomes brown on top evenly.Remove from the oil and put it on tissue paper.Tasty and crunchy Seedai are ready. Once it's completely cooled, store it in airtight box. 
For more krishna jeyanthi recipe, see my collections here

  • No need to check for sugar syrup consistency. Once it all melted, it's good to use.
  • Crush the jaggery using hand motor & pestle / mixie before making jaggery syrup, it helps to melt easily.
  • The oil temperature should be low throughout the cooking process.
  • Add a pinch of dough into the oil, it should raise up slowly , that 's right temperature to fry this seedai.
  • If the oil is too hot,the outside would be browned easily and left with inside uncooked.
  • While frying the seedai, always stand at the safe distance from the hot oil. 
  • While rolling seedai, don't put too much pressure and don't roll too tight, it might lead to bursting of seedai while frying.
  • I have used white sesame seed here, but you can use black sesame seed also.

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Wednesday, August 5, 2020

Poondu Kuzhambu | Garlic Kulambu with Coconut

Poondu Kuzhambu, a delicious tamarind based curry made with garlic. It's one of my favorite kuzhambu/curry to make when there are no veggies at home or the veggies that i have in the refrigerator are not suitable for any particular curry. The garlic alone will make the kuzhambu/curry so flavorful and tastes so great with hot rice. In today's recipe, i have used coconut masala in the curry for more flavor and taste. If you're looking for curry without any coconut, do check out this onion garlic kulambuJump To Recipe

I have had this post in drafts for a couple of days and unable to add recipe schema to my post because of the new change in the blogger interface . Recipe schema is nothing but a piece of code recommended by Google to show rich search results. I have been thinking for a while to switch from blogger to wordpress but out of convenience, i'm stick to the blogger. But the latest update on the new interface really made me  reconsider my choice here.

To add a recipe schema, instead of using any third party plugins, i have been adding all the required property values on my own in every post. But now with the new interface update, when switching from html to compose editor, all the manually added content in html editor has vanished. Without a recipe schema, i don't want to publish the post. So raised the issue and also asked for help in the community to figure this out. Still waiting for a response.

In the mean time, i have switched back to the old interface for posting this recipe. Hopefully before they remove the old interface completely, i will figure this out. For all non-bloggers, it may seem too technical, sorry for that. Now let's check out how to make this delicious poondu/garlic kuzhambu

Poondu Kuzhambu | Garlic Kulambu with Coconut

Preparation Time : 10 mins | Cooking Time : 20 minsServes :
Recipe Category: Curry | Recipe Cuisine: Indian
Poondu Kuzhambu, Garlic Kulambu,Garlic kulambu with coconut,kara kuzhambu, puli kulambu Poondu Kuzhambu, a delicious tamarind based curry made with garlic.
Garlic - 8 to 10 cloves
Pearl onion - 1
Tomato -1(small)
Tamarind - small gooseberry size
Mustard & urad dal- 1/4 tsp
Fenugreek seed - 1/4 tsp
Curry leaves - few
Salt - to taste
Red chili powder -1/2 tsp
Coriander powder - 1 & 1/2 tsp 
Turmeric powder -1/4 tsp
Oil - 1 tbsp
To grind
Grated coconut - 3 tbsp
Peal onion - 2 
Garlic pods - 1 cloves
Cumin seed- 1 tsp

Soak the tamarind in a 1/2 cup of water for 20 mins, peel the onion & garlic and chop them roughly into pieces, tomato into small pieces.  Put all the ingredients listed under "To grind" and grind into smooth paste by adding couple of tbsp of water and keep it ready.
Heat the oil in a kadai, add fenugreek seed, mustard & urad dal, let the mustard splutter, then add the onion,garlic and curry leaves.Saute the garlic in oil for 2-3 mins. Next keep the flame in low and then add the spices(turmeric, red chili & coriander powder),saute them in the oil for few mins. Make sure to not get burnt.Then add the tomatoes, give a quick mix. Next add the coconut paste and salt and mix it all well togetherExtract the tamarind juice from the soaked tamarind and add into kadai and add more water to your preferred consistency.Let it boil until the raw smell goes off and oil floats on the top. Switch off the flame.Delicious Poondu Kuzhambu is ready. We had with rice and spinach kootu
For more curries and veggies, check out here 
  • Keep the flame in low when adding the spices, otherwise it will be burnt easily.
  • Adding spices in the oil and sauteing gives "Arachivitta(freshly ground spice) Kuzhambu" effect.
  • Adding the spices in the oil gives enhanced flavor to the kuzhambu.
  • Boil the curry till the consistency you prefer.
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Friday, July 31, 2020

Beetroot Chutney | No Onion No Tomato Chutney

Beetroot chutney, a delicious and easy to make chutney with beetroot and other indian spices. When I heard about this chutney for the first time, I was skeptical how it would taste because of beetroot's strong earthy flavor. But I still gave it a try and for the first couple of my tries, it was not that good and eventually made few changes every time when I made and finally found the recipe of our liking. I have been making this chutney for a while now  and it tastes awesome with idli,dosa, paniyaram and almost all south indian breakfast/tiffin items

Beetroot is the main ingredient in the chutney therefore the taste and flavor greatly depends on it, so choose the good one like firm and bright colored beetroots. Next saute the beetroot well in medium low flame until the raw smell is gone completely otherwise the chutney has strong earthy flavor. Finally this chutney need a little more spiciness to balance out the sweetness from the beetroot, so add a few more chilies than the regular chutney.

Honestly, It's one of the delicious chutneys that i have made in recent times, totally love it with idli and dosa.   Do i need to say about how pretty the chutney color is ? It's vibrant and makes you mouth water !! Now let's check out on how to make this vibrant looking and delicious chutney.

If you like vegetable based chutney then you may like this chow chow/chayote chutney too.

Beetroot Chutney

Preparation Time : 5 mins | Cooking Time : 15 minsServes :
Recipe Category: Chutney | Recipe Cuisine: Indian
Beetroot Chutney, No onion chutney,No tomato chutney,Side dish for idli and dosa Beetroot chutney, a delicious and easy to make chutney with beetroot and other indian spices.
Beetroot (small)- 1 
Coconut(grated) - 1/4 cup(tightly packed)
Chana dal - 1 & 1/2 tbsp
Red chili - 4
Garlic - 2 cloves
Tamarind - 1 small piece
Oil - 1 tsp
Salt - to taste
To Temper
Oil - 1 tsp
Mustard & urad dal - 1/4 tsp
Curry leaves - few

First peel the beetroot and grate it finely. Heat a pan with a tsp of oil, add chana dal.Next add red chili & garlic and roast till the dals are golden brown, remove from the heat and transfer into mixie/blender jar.In the same pan, add the grated beetroot and saute till the raw smell of the beetroot leaves. Then switch off the flame and add the grated coconut and tamarind. Mix it well with the beetroot and let them cool a bit. First grind the dal mixture into coarse powder and then add beetroot mixture along with salt and water.Grind them into smooth paste. Temper the ingredients listed under "To Temper " and add into the chutney. Tasty and colorful chutney is ready to serve. Serve it with idli or dosa. We had it with dosa
For more side dishes for idli & dosa, check out here.

  • Don't reduce the amount of dal, it gives nice flavor and taste to the chutney.
  • Depends on the sweetness of the beetroot, you may need more or less of red chilies.
  • Instead of grating the beetroot, you can chop them finely and saute. But grating the beetroot helps to cook them quickly.

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Monday, July 27, 2020

Chicken Kebab Wrap | Chicken Wrap

Chicken kebab wrap, a delicious roti/chapati wrap made from the succulent pieces of flavorful chicken kebab and spicy chutneys. It's one of my favorite recipes to pack for a day out in recent times.To be honest, today's recipe is more of an idea than an actual recipe.

Already i have recipes for chicken kebab, roti and green chutney separately , so instead of adding all the recipes again here and filling up the page, i thought it would be easy to follow the existing link and share only the wrap making part here.

With the ongoing pandemic, it became almost impossible to go out for any vacation or recreational activities now, so for the past couple of months we have been biking whenever possible and visiting the nearby parks, beaches and so on. Out of many things, these bike lanes and walking paths are my favorites in Ottawa. Such  well maintained & connected lanes  !!! 

Sometimes we pack our lunch/dinner for our ride and have it in the park or river side and these kinds of wraps come handy to pack and also easy to carry in the back shoulder pack. Ok, now let's move to the recipe, before checking out the recipe, let me say it again " It's just an idea" so you can spice it up as you like. For a veg wrap idea, check out my chickpea wrap

Chicken Kebab Wrap

Preparation Time : 10 mins | Cooking Time : 20 minsServes :
Recipe Category: Chicken | Recipe Cuisine: Indian
Chicken Wrap, Kebab Wrap, Indian Chicken Wrap, Indian Wrap Chicken kebab wrap, an delicious roti/chapati wrap made from the succulent pieces of flavorful chicken kebab and spicy chutneys.
Roti/Chapati - 2
Chicken Kebab - 2 skewers
Green Chutney - as needed
Onion - few slices
Coriander leaves - few
For Yogurt Sauce
Curd/Yogurt - 1/4 cup
Sriracha sauce - 1 tsp
Honey - 1 tsp
Salt - a pinch

For yogurt sauce, mix all the ingredients listed under "Yogurt Sauce" and keep all other ingredients are ready. Now it's time to assemble the wrap. Take a roti, spread green chutney as much as you like then add the chicken kebab.
Add few onion slices, coriander leaves, more green chutney and yogurt sauce on the top and fold it as wrap.
Delicious Chicken Kebab Wrap is ready to serve. 
For more non veg recipe, check out my non veg recipe collection Notes:
  • Instead of roti, you can use any flat bread like naan, paratha for this wrap.
  • Add more or less of sauce as per your liking.
  • You can use any type of kebab for this recipe. For variations, check out this hariyali kebab

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Thursday, July 23, 2020

Sweet Kavuni Arisi | Black Rice Pudding

Sweet Kavuni Arisi, a finger licking delicious pudding made from glutinous black rice. In tamil, black rice is known as "Kavuni Arisi" or "karuppu arisi" and it's one of the famous sweets from chettinad cuisine of Tamilnadu. Chettinad Cuisine has many unique recipes and this kavuni arisi is one among them and it's usually served in their marriage feast. 

Black rice is popular in east asian countries and you may wonder how come that is entered in tamil kitchen. In the old days, the chettiar community had trading business with many east asian countries and during their travels, they brought this rice to their home and the talented ladies of their home invented this super delicious sweet. The glutinous nature of this rice gives such a gooey & sticky texture and makes it so delicious.
Black rice is also known as forbidden rice in China because in olden days, only the wealthy people could afford to eat it . It's a very hard rice and needs overnight soaking before cooking. Although this rice has a very dark black color(see below pic) , it usually  turns into a beautiful dark purple color when cooked. I'm kind of obsessed with this dark purple color, it's so beautiful and vibrant !! 

Can I use other varieties of rice  for this sweet?
No, black rice is what makes it special. 

Can I use other types of sugar like coconut sugar or  jaggery?
Yes, definitely you can use it. But in a  traditional method, sugar is used so i'm stick to that for the recipe.

Where can I find black rice ?
In Tamilnadu, you can check for "Kavuni arisi" or "Karuppu arisi "  or "black rice " in the local grocery shop or you can source it from many online grocery shops. In US/Canada, it's available in most of the grocery stores in the rice section. I got mine from Bulk Barn which is my recent favorite food store to try anything new because where you can scoop the needed quantity instead of buying the whole pack.

Can I store the leftover pudding in the  refrigerator?
Yes, you can. Like payasam/sakkarai pongal, you can put the leftover in a box with the lid on. Just before serving, you can microwave it for a few secs to bring back that gooey texture or you can put it in a small bowl and keep immersed in hot water for a while. 

Ok, now let's check out on how to make this unique and delicious sweet.

Sweet Kavuni Arisi | Black Rice Pudding

Preparation Time : 8 hrs | Cooking Time : 20 minsServes :
Recipe Category: Sweet | Recipe Cuisine: Indian
Kavuni Arisi, Karupu Arisi, Black Rice,Sweet,Chettinad sweet,tamilnadu sweet Sweet Kavuni Arisi, a finger licking delicious pudding made from glutinous black rice. In tamil, black rice is known as "Kavuni Arisi" or "karuppu arisi" and it's one of famous sweet from chettinad cuisine of Tamilnadu.
Black rice - 1/4 cup
Water - 3/4 cup
Sugar - 1/4 cup
Grated Coconut - 3 tbsp
Cardamom powder - 1/4 tsp
Ghee - 2 tsp

Wash the rice once and soak it in enough water for overnight.Next morning, discard the soaked water and add the rice into the pressure cooker along with 3/4 cup of water and cook it for 3 whistle.Once the pressure released from the cooker naturally, open it and give a good mix with a laddle. Again put it on the heat and add the sugar, mix it well. Once the sugar completely melts, add the cardamon powder and coconut. Mix it well. Finally add the ghee and let it in the flame for 2-3 more mins. Tasty and flavorful kavuni arisi is ready. 
For more sweets recipe, check out here 
  • Soaking the rice overnight is very important otherwise the rice is really hard to cook.
  • For mild sweetness, you can use only 3 tbsp of sugar.
  • Coconut gives great flavor to the sweet.
  • Kavuni arisi tends to thicken as it cools down.
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Tuesday, July 21, 2020

Muttai Puffs | Egg Puffs

Muttai Puffs, a Indian style puff pastry with spicy egg masala inside. Like Veg Puffs, these egg puffs are also most common in tea kadai/bakery snacks around midday/evening across Tamilnadu. With hot coffee or chai/tea, those puffs taste awesome and quite fulfilling too. Like i had already mentioned in my veg puffs post, i'm not a great fan of savory puffs occasionally i can eat one fully without any fuss. 

But ST is such a huge fan of all types of puffs, so whenever i buy puff pastry, reserve a bit of puff pastry to make these egg puffs or veg puffs for him. As an adherent fan of puffs, he gives a big thumbs up for this egg puff and said it tastes exactly like bakery egg puffs. So if you're looking for bakery style egg puffs, do give a try on this recipe.  
For the last one week, i have been waiting outside after sunset to get a glimpse of neowise comet and still haven't gotten a chance to see it. Knowing that it won't come our way for another 6766 years makes it wanting to see even more. After repeatedly talking about this for the past one week, ST also got interested and for the two or three days we're roaming around our area with compass turned on in our phone. With no luck, yesterday we took a drive after 10 PM to the nearby park for a wide view of the sky which we thought would give a better chance to spot the comet. Again no luck, still  have a couple of days left before it vanishes, will see?

Whenever i come to know about astronomic events in our place, i literally pester ST to spot it and he also doesn't have much choice so join me. Right from spotting the ISS, lunar eclipse, solar eclipse and the list goes on.Still remember the time when we were in Houston, i set alarm for early morning on winter days to witness the lunar eclipse. With coats and caps on, we were the only couple standing outside in the cold weather to watch. Right from childhood, i have been obsessed with all astronomy events but didn't have much source to know the exact time & direction back then. Now that it's easy to access all the sources, sky gazing is one of my favorite time passes. Thanks for reading till the end. Ok, now coming back to the recipe, this has nothing to do with egg puffs recipe, just thought of sharing my interest. Now let's check out the egg puff recipe.   

Muttai Puffs | Egg Puffs

Preparation Time : 10 mins | Cooking Time : 20 minsServes :
Recipe Category: Snacks | Recipe Cuisine: Indian
Egg Puffs,Muttai Puffs, Bakery Puffs, Snacks Muttai Puffs, a Indian style puff pastry with spicy egg masala inside. Like Veg Puffs, these egg puffs are also most common in tea kadai/bakery snacks around midday/evening across Tamilnadu.
Puff Pastry - 1/2 
Boiled Egg - 1
Onion - 1/2
Tomato - 1/2
Ginger garlic paste - 1/2 tsp
Turmeric powder - a pinch
Red chili powder - 1/4 tsp
Coriander powder - 1/4 tsp
Garam Masala powder - 1/4 tsp
Coriander leaves - few
Oil - 1/2 tsp

Slice the onions thinly and tomato into small pieces. Heat the pan with oil, add the onions with a pinch of salt. Saute till the onions are translucent and then add the ginger garlic paste and saute till it's aromatic.Next add the tomatoes , spices(turmeric, red chili, coriander & garam masala powder) & salt. Mix it well. Add 1/4 cup of water and cook till the onions are soft and the raw smell of the spices are gone.Once the onion tomato masala are thick, switch off the flame and then add the coriander leaves and mix well. Let the masala cool completely. In the mean time, cook the egg and slice it vertically. Preheat the oven @425 F. Cut the puff pastry into 4 equal size, take only two pieces and put the remaining in the freezer. Take one piece of puff pastry and slightly stretch it with rolling pin.Place a tbsp of masala in one end of puff pastry and place an half a egg with yolk side down and put another tbsp of masala on the top of egg.Take the other side of puff pastry and cover the egg and seal the edge by pressing it together and place it on the parchment lined baking tray.Put it in the oven and bake it for 12-18 mins or until the top turn slightly brown.  Tasty and spicy Egg puffs/ Muttai Puffs is ready. Serve it with hot tea. For veg puff recipe, check out here

  • Adjust the spices as per your liking.
  • I have used tender flake puff pastry.
  • With single puff pastry, you can make 4 large puffs or 6 small puffs.
  • If your tomato has more tartness, use just 1/4 of it. Otherwise the puffs would be too tangy
  • Make sure to cook the masala till all the moisture evaporates and oil oozes out from the masala
  • Make sure to cool the masala before stuff inside the puff pastry otherwise it would be soggy once baked
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