May 21, 2017

491:Killu Vadam/ Left over Rice Fryums – Step By Step

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Summer is the ideal time to make Vathals and vadams.  Vathal is the most attracting snack with rice for children and elders too. Any type of main course will go with the Vathal and vadagam .
Killu vadam is made using leftover rice. The name comes after the dough is pinched (Killu) small portion to make this vadagam, then dried.  Do try this I am sure you love it.


Soaking Time:                     4 Hours
Preparation Time:                20 mins
Drying Time:                       3 days

Ingredients:
Leftover  cooked Rice           3 cups
Water                                 For soaking the rice
Cumin Seeds/ Jeera             1 Teaspoon

To Grind
Green Chilies                      8 Nos.
Asafetida                            1 Teaspoon
Salt                                    To Taste

Method

  • Soak the left over  rice for  enough water for 4 hours.





  • Grind green chilies along with a pinch of salt ,Teaspoon of water into smooth paste. Keep aside.





  • Strain the rice well and add it to the blender. Grind it to a coarse paste. Transfer this to a mixing bowl.
  • Add the  chilli paste , salt and to the rice paste. Mix all the ingredients well. Adjust the salt per your taste.





  • Take plastic sheet / Big Plate/ white cloth. Start dividing the mixture and place the vadam in equal interval. Do this till the entire dough is over.




Day 1: Dry it in sun till there is no moisture.  In the evening bring the vadam inside and let it dry under a fan.
Day 2: Then next day morning again dry it in the sun. Now the vadam would have dried 50%. Again, in the evening, bring the vadam inside and dry it under the fan.
Day 3:   Repeat this process till its crispy & slightly browned.
  • Once dried completely, store in a clean container & it will stay fresh for years. Use it as & when needed.



  • Heat oil in a kadai & Fry the vadams in medium hot oil. Don’t fry them in very hot oil. Because, the vadams may not cook completely. Strain the vadams and Serve it with any variety rice of your choice.
Note:
  • Check the weather forecast a day before itself. Make sure you do this on a sunny day. The drying time may differ, according to the outside temperature.
  • While grinding add curry leaves for green color.
  • If you want, you can add Javvarisi.  the vadam will be more crispy
  • You can add finely chopped, coriander, grated carrot in the dough and make veg vadams.





May 5, 2017

490:Sambaram/Spiced Buttermilk

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Today I am sharing the recipe of Kerala style moru Sambharam. It is a curd based savory drink (flavored with ginger, curry leaves and chilies), it cools down the body the way no soft drink can ever do. It served at Sadya as it help to settle down the heaviness after such a huge spread and also aids digestion. If you haven't tasted this yet, do give this a try soon to feel energetic!!

Ingredients

Plain Yogurt/Curd               1 cup
Water                                2 cups
Ginger                               2’’inch
Green chilies                      2 no.
Curry leaves                      2 spring
Salt                                  To Taste.
Crushed Ice                      as needed

Method:

  • Crush ginger, chilies and using a mortar and pestle. Keep aside
  • Add the yogurt to the blender jar, add water and pulse it 2-3 times to mix well.
  • Add few crushed ice cubes along with salt, and blend all the ingredients together. Puree until smooth.
  • Transfer this mixture in a bowl add crushed ginger , green chilies and curry leaves. Mix well.
  • Transfer to a large pitcher and chill in the refrigerator for 10-15 minutes.
  • Pour the chilled butter milk into the glasses .
Notes:



  • Spice level can be adjusted according to your preference.
  • You can  also add Hing powder, a pinch of cumin seed powder and crushed Mint leaves to the butter milk.
  • The yogurt should be slightly sour to get the actual flavors. -






Enjoy!!









Sambharam

Apr 19, 2017

489:Vegetable Idli

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This is one of the healthiest breakfast delights,  which is commonly served in all Southindian states.Last night, I made this dinner platter-vegetable idly, tomato chutney and milagai podi (gun powder). Vegetable idli is quite filling; calorie rich food which is good for growing kids and also keeps us full for long time. Here is the recipe for Vegetable Idli


Ingredients:

Idli Batter                                        2 cups
Grated Carrot                                  ¼ Cup
Finely chopped green chilies             1 tsp.
Finely chopped Curry leaves             1 Tbsp.
Ground Black Pepper                        ½ Tsp.
Salt                                                   a pinch.
Ghee                                                  ½ Tsp.
Oil                                                      1 Tsp.


Method:


  • In a bowl, add  all above ingredients expect oil, and whisk it  and make a thick batter and keep it aside for 10 minutes.
  • Grease the idli mould with oil and pour idli batter into each mould.
  • Repeat these processes till all the idli mould are filled.
  • Meanwhile , add about 2 cups of water to the idli cooker and heat it.
  • Now place the idli stand with moulds inside the cooker.
  • Cover and let it steam for 10 minutes till the idlis are cooked.
  • Take out the idli stand and leave for 5 minutes
  • .After it cools down, take the idlis out with the help of a knife.
  • Serve hot with sambhar and chutney.
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