Apr 1, 2017

488: Manga Inji Pickle 2/ Mango Ginger Pickle



Mango ginger belongs to the ginger family. It looks like ginger but smells like raw mango. This pickle is very famous in South India.  This pickle will compliment to the plain Thayir Sadam. This pickle is one of the easy pickles that you can make it in a hurry.

Ingredients:
Chopped Manga Inji                 1 cup
Salt                                            1 Tsp.
Lemon juice                              1 Tbsp.
For Seasoning
Oil                                              1 Tsp.
Mustard seeds                         ½ Tsp.
Asafetida powder                     1/8 Tsp.
Curry leaves                               Few

Method:
  • Clean the mango inji completely. Cut mango ginger into thin round slices.
  • Combine the manga inji  with other ingredients. Mix well
  • Temper seasonings in oil and pour it in to the pickle and mix well. 
  • Store it in a glass jar and use after a day.
  • Store it in the refrigerator.
  • Serve with curd rice and chapattis.
See other Manga Inji Pickle:







Mar 1, 2017

487:Kerala Style Tomato Rasam/ Tomato Sathuamuthu





Rasam plays a vital role in our south-Indian meal. First part it helps in digesting the food easier and next, the spicy masalas helps to cure sore throat.
Tomato rasam recipe is one of the most popular of the south Indian rasam recipes. This is an easy and tasty way of preparing Rasam. Tomato is a main ingredient in this Rasam.  You don’t need cooked lentils for this rasam.

Preparation Time:      5 Minutes
Cooking Time            10 Minutes
Recipe Category :      Sathuamutu / Rasam
Recipe Cuisine   :      Kerala, South Indian
Serves             :        3-4 People


Ingredients

 Medium size Tomatoes          4 nos.
 Grated Ginger                       1 Tsp.
Green Chilies                         2 no. (Silted)
 Cumin seeds                         ½ Tsp.
Tamarind                              Gooseberry size
Turmeric Powder                     ¼ Tsp.
Black Pepper Powder                ½ Tsp.
Chili Powder                             ½ Tsp.
Asafetida powder                      ¼ Tsp.
Salt                                          to Taste.
Curry Leaves                             few
Coriander leaves                        for decoration.
For Seasoning
 Coconut oil                               1 Tsp.
Mustard seeds                           1 Tsp.

Method:

  • Wash and chop the tomatoes.
  • Soak the tamarind in a cup of water .Extract the juice and discard the pulp of it. Keep aside.
  • Heat the oil in kadai, add mustard seeds and its starts splutter add the chopped tomatoes, curry leaves and sauté it.
  • Add Turmeric powder and chili powder and sauté for a minute.
  • In mean time crush the green chilies, ginger and cumin seeds.
  • Add to the tomato mixture and sauté for a minute. Now add coriander leaves, pepper powder, asafetida powder to the tomato mixture.
  • Now add the tamarind juice to the tomato mixture. Add salt and boil for few more minutes.
  • Remove from the fire, add more coriander leaves, curry leaves and close the vessel.
  • Now tomato rasam is ready to serve
  • Serve with hot white rice and dry fry vegetables…. 


Note:
  •        Don’t let the rasam to boil for long time. Just the frothy texture is good enough for making a perfect rasam.




Feb 17, 2017

486:Aloo Palak / Potato Spinach Curry(With Step by Step Photos)



This creamy dish delights with tiny potatoes, savory spinach and just the right amount of spice, intensely flavorful, loaded with nutrients and the delicious ingredients will set your taste buds tingling! There are many ways of making Aloo Palak and here is my version of potato spinach recipe. Serve this Aloo spinach curry with equally delicious Naan for a scrumptious meal.

Prep Time   :           20 Mins
Servings   :              4 People
Cooking Time:         30 Mins  
Recipe Category:     Vegetable Sabzis
Recipe Cuisine    :    North Indian

MAIN INGREDIENTS

Fresh Spinach/ Palak   -      3 Cups
Boiled Potato              -      4 Nos.
Oil   for fry Potatoes           2 Tablespoons
Salt                                    To Taste
Sugar                                 1 Teaspoon

FOR GRAVY
Fresh Cabbage                    1 cup
Tomato Puree                     ½ cup
Coconut Paste                     3 Tablespoon
Red Chili Powder                 1 Teaspoon
Coriander Powder                1 Tablespoon
Garam Masala Pow               1 Teaspoon
Ghee                                   2 Teaspoon
Cumin Seeds                        1 Teaspoon

For Decoration
Cream                                 1 Tablespoon (Optional)
   
METHOD:

For Spinach Puree: 
  • Wash and Clean the Spinach. Bring water to a boil, add the spinach and cook briefly until tender. Drain and put it in the ice cold water for 4 minutes. Once cooled, drain and tossed in a blender to make a puree.



 For Cabbage Paste:  ,
  •  Wash the chopped cabbage and add it to a pan along with 1/4 cup water. Cover and let it simmer for 3-4 minutes or until tender. Allow it to cool down completely. Blend it to a paste. Keep aside.

For Coconut Paste:    
  •  Grind the fresh coconut with 1 table spoon of water . Keep aside.


Fry Potatoes:   
  • Peel the boiled potatoes and dice them like cubes and shallow fry , until light brown in color and crispy,and keep aside.

MAKING GRAVY
  • Assemble ingredients for the gravy.



  • Heat ghee in a pan, add cumin seeds.

  • Add cabbage paste, tomato paste and cook for a minute.



  • Mix in spices and cook for another minute.


  • Add coconut paste and cook for 1 minute until oil starts to separate.
  • Mix it well.

  • Pour in coarsely grounded palak.


  • Mix it Well.

  • Add the fried potatoes.



  • Adjust the seasonings and bring to a simmer. Cook for 2–3 minutes until heated through.

  • Feel free to add cream on top.


Serve immediately with Chapati, Nan 


See my Other Palak Recipes: 

1. Palak Paneer

2. Mughlai Palak Paneer.


Feb 1, 2017

485: Vazhaithandu Thoran/Banana Stem Poriyal



Banana plant is one of the most useful plant. No part of this plant is a waste. Not only the fruit, but it's flower or leaf and even the stem!.  The stem is cooked in various ways in South Indian cuisine Dishes such as vazhaithandu usli (dry cooked banana stem with lentils), vazhaithandu kootu (banana stem cooked with lentils), vazahaithandu porial (banana stem tempered and garnished with coconut) are popular in Tamil Nadu.

Health Benefits of Banana stems are:

  • Helps detoxify the body
  • Rich source of fiber and helps in weight loss.
  • Vitamin B6 helps in production of hemoglobin and insulin.
  • The Banana Stem juice also relieves ulcers, burning sensation and acidity.

Ingredients:
Tender Banana stem                    3” inch
Finley chopped green chilies       2 tbsp.
Grated ginger                                 1 Tbsp.
Curry leaves                                    1 stem
Coconut oil                                      1Tsp.
Lemon Juice                                    1 Tbsp.
For Seasonings:
Coconut oil                                      1 Tsp.
Mustard seeds                               1 tsp.
Urdh dhal                                        ½ Tsp.
Chenna dhal                                    ½ Tsp.  
Red chillies                                      2 no.
Asafetida powder                          1/8 tsp.
Grated Coconut                             2 Tbsp.

Method

  • Wash and discard the outer cover of banana stem and take the inner part only.
  • Cut the stem into thin rounds and remove the excess thread. Then chop the round stems into small pieces and put it in buttermilk water to avoid discoloration.
  • Heat  a oil in a pan , add all seasonings and fry for a minute, add the chopped green chilies, grated ginger, curry leaves and fry for a minute.
  • Add the banana stem (discard the buttermilk water),salt  and cover and cook on medium slow flame till  stem is cooked.
  • Add the grated coconut and lemon juice and mix it well. Decorate with coriander leaves.
  • Serve with plain rice with kuzhambu.



Jan 1, 2017

484: Ribbon Pakoda- Version 2




Ribbon Pakoda is a very popular South Indian tea time snack made from gram flour and rice flour. Ribbon Pakoda are an inclusion to all festivals and occasions. I already posted a ribbon Pakoda recipe in my blog. I slightly modify and tried this recipe and made it for this Diwali. It came out very well.


Preparation Time  :   5 Minutes
Cooking Time       : 25 Minutes
Recipe Category  :    Snacks
Serves                   : 3-4 People
Recipe Cuisine      : South Indian


Ingredients:

Rice flour                        2 cups
Gram Flour                      1 cup 
Red Chili Powder              2 Tsp.
Asafetida powder             1 Tsp.
Salt                                To Taste
Water                             As required
Butter                             2 Tbsp.
Oil                                  for Deep Frying       
  
Tools:
Sev Press
Slotted Spoon
Paper Towel
Kadai

Method:

  • In a bowl sieve rice flour and Gram flour together.
  • Add red chili powder, asafetida, salt, and melted butter, mix everything well.
  • Gradually add water to make it a stiff dough. The dough should not be too tight or too loose.
  • Meanwhile heat the oil in a kadai. The stove heat should be in medium flame.
  • Grease the Sev Press with oil. Fill in the dough into the press.
  • Only press in enough to cover the oil.
  • Fry it till becomes golden brown, strain the excess oil in a paper towel, let it cool.
  • Cool the entire ribbon Pakoda and store in an air tight containers.
  • Serve with Tea or coffee.


Note:

  • If making in large quantities, mix all dry ingredients in a big bowl and take small portions and mix water to make dough.
  • You can use 1/2 cup of Bengal gram flour and 1/2 cup of Fried gram(Pottukadalai-Chutney dhal) powder.


See my Other Ribbon Pakoda Recipe here




Dec 31, 2016

6th Anniversary

Today marks the Six year anniversary of My “ Madappalli” Blog .Can you believe that?! I cannot believe Six years flew so fast. The number of visitors to my blog is constantly increasing and it’s always fun to see where they live. 
I really just wanted to say thank you to all of my amazing followers and friends who have been with me on this journey! It has been an exciting journey and without your support it won’t be possible. I hope you all will support me in my journey for further years . Thank you for the Six remarkable years of warmth, friendship, and support.

I'm proud to share some Key stats on my blog's 6th year of life:

Total Posts                    482
Total Visitors               171,341
Total Page views         1,522,486
Facebook Fans            4158



Dear  Friends

Tomorrow is the First Blank Page of 365 page Book. Write a Good one.

Happy New Year 2017



Dec 19, 2016

482: Kodubale/ Ring Murukku/Chekodies





Crispy Kodubale is really a yummy snack and is very famous in South India. This snack is been called in different names in different parts of the places. In Tamilnadu, it’s called as ring Murukku.
One of my Karnataka friend Kohila Mami gave this recipes. I made little change and made it. It came very well. Thank you Mami for Crispy Kodubale recipe.

Ingredients
 
Kodubale dough
Rice flour                                          2 cups
Roasted Maida                                  ½ cup (skillet dry roast)
Roasted Fine Rava                            1/4 cup
Roasted Gram dhal (Pottukadalai)       ½ cup
Dry coconut powder                          ½ cup
Red chili powder                               1 tablespoon.
Asafetida (Hing powder)                    ¼ teaspoon
Dry fried ajwain                                1/2 teaspoon.
Melted Ghee                                     1 tablespoon.     
Finely chopped curry leaves               1 tablespoon
Salt                                                 To Taste
Oil                                                   For deep frying

Method:

  • Dry roast the Maida and keep aside.
  • Powder the fried gram dal and coconut powder to very fine texture.
  • In a large bowl, add all flours, roasted Rava, Hing, dry fried ajwain, chopped curry leaves, red chili powders and salt. Add melted ghee in it and mix well.
  • Add little water and knead to a thick smooth dough.
  • Make coils and turn them round to make small bangle shaped rings with the ends pinched together to hold.


  • Heat the oil in Kadai. Oil should be very low heat.
  • Keep the prepared coils on a plate and deep fry when the oil is heated and sufficient number has been made to fry together.
  • Fry on medium heat and wait till the bubbles stop after frying, indicating it is done, remove from the oil.
  • Drain oil and transfer to the paper towel.
  • When completely cooled, store in air tight containers.


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