sabudana kichadi | Maharashtra style

yurekha vinoth | November 20, 2016 | Be the first to comment!

Ingredients

1 cup Sabudana
1/2 cup roasted peanuts
1/2 bunch coriander leaves
3 green chilli
3 tsp ghee/oil
1 tsp jeera(cumin seeds)
pinch of sugar
Salt
1/2 tsp lime juice

Method

1.Soak sabudana overnight and drain completely.
2.Grind roasted pea nut,coriander leaves and green chilli. coarse grind and do not add any water.
3. In a pan heat ghee or oil.Add jeera and grounded powder or paste like,Saute well for 2 mins.
4.Now add drained sabudana ,salt and sugar. Give a nice mix and allow it to cook for 6-7 mins or until sabudana gets cooked. Squeeze lime juice on it and switch off the flame. Serve hot with curd or any other servings.


pattani urulai varuval | potato peas fry

yurekha vinoth | November 01, 2016 | Be the first to comment!



Ingredients

3 big potato or 10 baby potato
1 cup frozen peas
2 onions
2 tomatoes
2 tsp chilli powder(comb of chiili and corianderder)
1/2 tsp turmeric powder
salt to taste
2 tsp of oil
1/2 mustard seeds
1/2 tsp broken urad dal
spring of curry leaves

Method

1.Boil and peel the potatoes. Cut into medium sized cubes
2.In a wide kadai heat oil and add mustard and urad dal. Put curry leaves in. Add onions and tomato and saute well.
3.Throw boiled potatoes and frozen peas. Add turmeric,chilli powder and salt. Give a nice stir.
4.Cook in medium flame until potato get rosted well. It took me 1/2 hour to acheive this color and texture.


Rava pongal

yurekha vinoth | November 01, 2016 | Be the first to comment!



Ingredients

1 cup rava
1/2 cup moon dal
2 Tbsp ghee/ oil
pinch of asefotida
1/2 tsp pepper
1/2 tsp jeera
1/2 tsp turmeric powder
spring of curry leaves
few cashews

Method


1.Pressure cook moong dal for 2 whislte with turmeric powder.
2.Dry roast the rava and keep aside. Meanwhile boil 2 cups of water.
3.In a wide kadai heat ghee/oil. Add in pepper,jeera,cashews,curry leaves. After a min add cooked moong dal. Give a nice stir.
4.Now add rava and salt. Give a nice stir. Pour hot boiling water to it.
5.Mix without any lumps and cook until  water gets absorbed and rava gets cooked.

Enjoy hot rava pongal with sambar or chutney as you wish :)


jalebi | sweets

yurekha vinoth | November 01, 2016 | Be the first to comment!

Ingredients

1 cup minus 2 tbsp Maida
2 tbsp corn flour
2 tbsp hot oil
pinch of baking soda
3/4 th cup curd
yellow edible color

For sugar syrup
1cup sugar
1/2 cup water
1 tbsp lemon juice
yellow edible color
generous pinch of cardamom powder

Oil for deep fry

Method

1. Mix everything under ingredients table. beat well. Allow it to ferment for 12 hours minimum same as idly batter.
2.Prepare sugar syrup with 1 cup sugar and 1/2 cup water. Boil for 15 mins in medium flame. Just wait for one string consistent. Switch off the flame and add lime juice.
3.Heat oil in a wide pan in medium flame.
4.Beat the fermented batter until fluffy. It should be in pouring consistant.Fill the batter in piping bag and draw the shape on hot oil. Draw 2-3 jalebi at a time and wait to cook on both sides. once you see crispy jalebi take out from the oil and immediately transfer to warm sugar syrup.Let it stand for 1-1/2 min in sugar syrup. Transfer to a plate


Enjoy hot jalebi !


Notes

Alternatively ziplock cover can be used for piping.
cook in medium heat.
Transfer immediate from oil to sugar syrup. it will prevent soggy.

Once you draw on hot oil it will be double the size. So watch your jalebi drawing size.