Omampodi or Sev


Ingredients (Translation)
1 cup bengalgram flour
Salt to taste
2 tbsp rice flour
1 tsp Omam or Thyme
2 tsp ghee
Oil to fry

Make a dough of the flours, salt, ghee and thyme. Make small balls of it.

Place the balls in the press machine for making sev and directly press over hot oil. When the hissing sound stops, transfer to paper napkins to strain excess oil.

Cool and store in an air-tight container. You can use it for north-indian chat items, mixture or eat it as it is.
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Thengai pachadi (Coconut raita)


Ingredients (Translation)

4 tbsp grated coconut
1 green chilly
A small piece of ginger
Salt to taste
4 big spoons of thick curd
1/2 tsp mustard seeds
1/2 tsp oil

Grind the coconut, ginger, chilly and salt with very little water. Add the curd and mix well.

Heat oil, add mustard seeds. When it splutters, add it to the raita.

Quick coconut raita ready to serve

Rangoli Designs
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Appam







This version of appam is made from wheat flour

Ingredients (Translation)

1 cup jaggery
Wheat flour
1/2 tsp cardamom powder
Oil to fry

Add very little water to jaggery and let it dissolve without heating. Strain it to remove the impurities.

Add wheat flour little by little to get a thick batter. Add the cardamom powder and mix well.

Take a big spoon full of batter and pour it slowly and evenly in hot oil. Cook on both sides till it becomes dark brown..dont let it become completely black.

A simple wheat flour appam is ready to serve. It takes very less time to make these.


This goes to the 'Power'less cooking event...




All those who wish to send in their posts to this event, please rush in...tommorrow is the last day for sending in entries.


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Ragda Pattice



Ingredients (Translation)

1/2 kg boiled potatoes
Salt to taste
1/4 tsp turmeric powder
1/4 tsp red chilli powder
2 bread slices
4 tbsp oil
Nylon Sev, coriander leaves and sweeet chutney for garnishing

To make ragda

1 cup boiled chick peas or dry peas
1/2 tsp turmeric powder
1/2 tsp red chilli powder
1 tsp channa masala powder
1/2 tsp cumin seeds-coriander seeds powder
Salt to taste
2 tsp tomato puree
2 tsp oil
1/2 tsp cumin seeds

Mash the boiled potatoes, add turmeric powder, red chilli powder and salt. You could even add other vegetables like carrot and peas. Soak the bread in little water, squeeze the water and mix well. Shape them into heart shape and shallow fry it with little oil till golden brown.



To make Ragda

Heat oil in a kadai. Add cumin seeds, turmeric powder, tomato puree, red chilli powder, channa masala powder, cumin seeds-coriander seeds powder and salt and mix well. Add boiled chick peas and some water to get a gravy.

To serve -

Pour some ragda gravy over the pattice. Sprinkle some chat masala powder and sweet chutney. Garnish with sev and finely chopped coriander leaves.
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Puliyogare


Ingredients (Translation)

A big lemon size tamarind
2 tbsp groundnuts
Salt to taste
2 tbsp oil
1 tsp mustard
1 tsp bengalgram dal
1 tsp blackgram dal
1/2 tsp turmeric powder
Bit of asafoetida
1 cup cooked rice

To be roasted and grinded to coarse dry powder

1 tsp bengalgram dal
2 tbsp dry coconut powder
2 Red chillies
1 tsp coriander seeds
1/2 tsp pepper
1/4 tsp fenugreek seeds


Soak the tamarind in little water for some time and extract thick juice.

Heat oil, add mustard seeds, bengalgram dal and blackgram dal. When mustard starts spluttering, add turmeric powder, tamarind juice, asafoetida, roasted groundnuts and salt and allow it to boil for about 5 minutes. Add the masala powder and mix well till the mixture becomes thick.

Mix it with cooked rice according to taste and serve with raita or chips. You could even add a bit of jaggery to it to give it a tangy and sweet taste. The paste can be stored in an air-tight container after cooling it for about 15 days when refrigerated.

Sending this over to Roma for her Long Live the shelf event.

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Ullundu Vadai / Rasam Vadai / Sambhar Vadai




Ingredients (Translation)

1cup blackgram dal
Salt to taste
1 Big green chilly
A piece of ginger

Soak the dal for dal for at least 1 hour. Grind with very little water along with ginger, chilly and salt to get a thick batter. You could even add some grated carrot and cabbage at this stage to make vegetable vadas.

Make vadas with wet hands and fry them in hot oil till golden brown on both sides. Remove excess oil using kitchen tissue. Serve hot with sambhar and chutney.



Sambhar vadai and Rasam vadai also taste great. For sambhar vadai, soak the vadas in hot sambhar for atleast 15 minutes and serve along with a cup full of sambhar. You could even add a bit of jaggery to the sambhar. Same procedure for rasam vadai. Just replace sambhar with rasam.


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Pori and kadalai urundai (Puffed rice and groundnut balls)



Kadalai Urundai (Peanut Balls) recipe already posted here


Pori Urundai recipe is same, except that instead of peanuts, here we add pori (puffed rice), little peanuts and coconut pieces. For a change you can even add some pieces of dryfruits.


Other special dishes for Karthikai are appam and vadai.

Happy Karthikai to all.

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Ajwain Paratha


Ingredients (Translation)

1 cup Wheat flour
Salt to taste
Ajwain (in powder form)
Ghee
Water to make dough

Make dough using wheat flour, salt and water like usual for making chapatis.

Make small balls of the dough. Roll out one ball into a round chapati.


Now spread a little ghee over the chapati and sprinkle ajwain powder using a tea filter to spread evenly.

Now fold the chapati this way first...



Next fold it this way

The third fold

The final fold

Dip in flour and roll out again, maintaining the square shape.

When done, put it on the tava and spread a little ghee throughout rather than only sides. The paratha will start coming up like a puri. Turn it to cook the other side. When done, serve hot with pickle or any other side dish.

Although a bit long process, the taste would be excellent and parathas would be crisp.


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Parangikaai (red pumpkin) Thuvaiyal


Ingredients (Translation)

1 cup grated red pumpkin( parangikaai)
Salt to taste
2 tbsp Red gram dal
2 Red chillies (Add more as per taste)
Bit of asafoetida
A bit of tamarind
1 tsp oil

Soak tamarind in little water. Dry roast red gram dal and red chillies. Fry the grated red pumpkin in little oil to get rid of the raw smell.

Grind the roasted dal, chillies, red pumpkin, salt, asafoetida together along with the soaked tamarind.

Serve with dosas, idli and rice.

Make a heart shaped gift box for your loved ones....
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Chole and Peas Pulav (Without onions and garlic)


Check out peas pulav here...



Ingredients for Chole (Translation)



1 cup chick peas (soaked overnight and cooked)
2 tbsp tomato puree
1 tsp chole masala
Salt to taste
1/2 tsp ginger paste
2 tsp oil
1/2 tsp turmeric powder
1/2 tsp red chilli powder
1/2 tsp cumin seeds
2 tbsp bengalgram flour
Finely chopped coriander leaves to garnish

Heat oil, add cumin seeds. Add the tomato puree, salt, turmeric powder, red chilli powder, chole masala and ginger paste and mix well.

Add the cooked chickpeas and water as much as you require for gravy.

Allow it to boil for five minutes. Make a thin paste of bengalgram flour and water and add it to the chole to get a thick gravy.

Garnish with finely chopped coriander leaves.

Idea : If you forget to soak chick peas overnight, soak them in hot boiling water in a hotpack for about 4 hours. That would also do.

Sending this to the Chole Mela hosted by Anjali

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Nellikaai Pachadi (Amla Raita)


Ingredients (Translation)

Amla -2
Salt to taste
1 tsp grated coconut
1 tsp oil
1/2 tsp mustard seeds
2 big spoons Thick curd

Cut the amla into small pieces leaving out the seed. Grind it along with coconut.

Heat oil, add mustard seeds. When it splutters, add the grinded amla and allow it to cook for a minute.

Let it cool and finally add the curd. Mix well. Goes well with all kinds of mixed rice.
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Ribbon Pakoda



Ingredients (Translation)

3 cups Bengalgram flour
1 cup Rice flour
Salt to taste
1/2 tsp Red chilli powder
Bit of asafoetida
2 tbsp Ghee or hot oil
Oil to fry

Mix all ingredients except oil with water to make a soft dough.

Put the dough in the pressing machine and directly make ribbon pakoda in hot oil.

Deep fry till both the sides are cooked and colour changes. The hissing sound in the oil should stop. Transfer to a kitchen napkin to drain out excess oil.

Store in an air-tight container.
This snack goes to the "Power" less cooking event as well.
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Simple Ginger Pickle



Ingredients

1/4 kg Grated Ginger
1/2 tsp turmeric powder
Salt to taste
1/2 cup tamarind syrup
3 tsp Red chilli powder
Few curry leaves
2 tbsp sugar
Oil
2 tsp Mustard seeds

Heat oil, add mustard seeds and when it splutters, add all the other ingredients.

Allow it to boil for five minutes.

Cool and store in an air-tight container.

This version of Ginger pickle is my contribution to the Think Spice : Ginger Event hosted by Sunita
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Dosa with leftover Idli batter



Ingredients (Translation)

Leftover Idli batter
4 tbsp Rice flour
4 tbsp Wheat flour
4 tbsp Rava
Salt to taste

Mix all of them together and add some more water to it to get dosa batter consistency.

Make dosas the usual way. Rava and rice flour make the dosas crisper.

Serve with chutney or sambhar.
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Sweet Corn Vegetable Soup



Ingredients (Translation)

1 cup corn
3 cups water
1 tbsp Corn flour
Salt to taste
Bit of Sugar (optional)
Boiled peas and small pieces of carrot, coriander leaves (optional)
1/2 tsp Soya sauce
1/2 tsp chilli sauce


Cook the corn and keep some seperately. Grind the remaining corn with little peas.

In a pan, add water, grinded corn and corn flour and mix well on low flame.

Add the remaining ingredients and when the soup becomes thick. Now add the boiled peas, small pieces of carrot and the corn kept seperately. Garnish with very few coriander leaves and serve.
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Corn Kebab







Ingredients (Translation)

1/2 cup cooked sweet corn
2 big boiled potatoes
1/4 cup Boiled peas (optional)
Salt to taste
2 tbsp Corn flour
Small piece of grated ginger
1/4 tsp Turmeric powder
1/2 tsp Garam masala powder
1/4 tsp Red chilli powder
Oil to fry
Finely chopped coriander leaves

Mash potatoes and mix all the ingredients except oil. Shape them into kebabs.




Always fry one piece first and check if the kababs come out well without spreading out in the oil. If it starts spreading, remove immediately and add some more corn flour to it and fry them.

Deep fry the kebabs, drain excess oil in a kitchen tissue and serve hot with sauce.

This post also would feature in the "Power" less cooking event .


Also sending this to Sharmi for her Cooking for Kids:Corn event


Check out my latest craft project : Guruvayoorappan Sriveli (Kerala Elephants)

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Akbari Paneer



Ingredients (Translation)

250 gms Paneer
2 big spoons tomato puree
1/2 tsp garam masala powder
1/4 piece ginger paste
Salt to taste
2 tsp mustard oil
1 cup milk
1/2 tsp cumin seeds
2 tsp gram flour (besan)
Coriander leaves to garnish

Cut the paneer into medium sized pieces.

Heat oil, add cumin seeds. Add ginger paste, tomato puree, garam masala powder, salt and allow it to cook for 2 minutes.

Now add the paneer and milk and let it cook for 5 minutes.

Make a thick paste of gram flour and water and add it to the gravy to make it thick.

Garnish with finely chopped coriander leaves.It took me exactly 10 minutes to make this dish. I omitted onions and garlic, you could add onion and garlic paste along with ginger paste.


I found this dish by searching for Bihar cuisine and so it goes to RCI-Bihar Cuisine hosted by Sangeeta


Since this dish doesnt involve any grinding or electric appliance, am sending this to Grindless Gravies event of Sara and my own "Power" less cooking event as well.
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Show us your noodles Event

Lord Ganesha is the lord of beginnings. So what better way to start participating in Click event with ganesha's image.

This month theme being noodles and vermicelli being acceptable, here is Lord Ganesha in Vermicelli, my entry to the event hosted by Jugalbandi.

The photo was taken in my Olympus camera model number U 410D.

JFI- Toor Dal

These are my entries to the JFI Event- Toor Dal hosted by Linda

Paruppu Podi - My all time favourite podi to mix with rice when i am not in a mood to make the usual sambhar and rasam.

Medhu Vada - Although we have to mix all the three dals for this, i always use more of toor dal, considering the health benefits. So, this too qualifies for the event.
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Maida Burfi/ Cake



Ingredients (Translation)

1 cup maida (all purpose flour)
1 1/4 cups sugar
1 cup ghee
2 drops of rose essence

Mix little ghee with maida and fry for 2 to 3 minutes. Make a sugar syrup with little water to one thread consistency.

Add the maida and remaining ghee to it and mix well till it starts leaving the sides of the vessel. Add the rose essence and mix well.

Transfer to a greased tray and cut into required size.
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Mysurpak



Ingredients (Translation)

1 cup Bengalgram Flour (besan)
2 1/2 cups to 3 cups Sugar
1 cup Ghee

Sieve the bengalgram flour.

Add a little water to the sugar and make a sugar syrup of soft ball consistency. To check if it is done, drop a little bit of the syrup in a cup of water and try to roll it. If you can easily make it into a ball, the consistency is right.

Add the flour little by little to the syrup and keep mixing well to avoid formation of lumps. Also, heat the ghee in another vessel simultaneously and keep adding that too. Keep mixing well even after you add the full quantity of flour and ghee till the mix starts frothing.

Now, transfer this to a greased tray and spread it well. Leave it for about 3 minutes and cut using a greased knife to the required shape.

Sending this to Meeta's Monthly Mingle-Traditional Feasts
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Power Less Cooking Event- A small change

Few of my blogging friends feel that we could allow electric stoves to be used as thats the way of cooking in US...I agree with it. So all those using electric stoves could also participate and send me your entries to easycrafts@gmail.com...

Kaju Katli

Wishing You all a Very Happy and Prosperous Diwali






Ingredients (Translation)
250 gms. cashews
125 gms powdered sugar
2 tbsp. ghee
1/4 tsp. cardamom powder

Soak the cashew in warm water for at least 2 hours. Grind it to get a smooth paste with very less water.

Heat a nonstick pan and add the paste, powdered sugar and cardamom powder. Keep stirring it on low flame to get a soft ball. Add the ghee and mix well.

Keep a tray ready greased with little bit of ghee. Transfer the contents from pan to the tray and pat well with a flat spoon to get a smooth surface with desired thickness.

Allow it to cool for a while and then cut into desired shape.

EC on a short break for diwali...see you soon

Since its difficult to select my favourite sweet, this along with all other sweet posts on the blog are my entries to Hima's What is your favourite sweet event.

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Instant Wheat Rava Dosa


Ingredients (Translation)

1 Cup wheat rava
1/2 cup rice flour
Salt to taste
1 tsp cumin seeds
2 finely chopped green chillies
Few curry leaves finely chopped
1/2 cup sour curd
1 tsp oil

Mix all the ingredients well and add some water to make it a thin batter.

Heat tava, pour a big spoon full of batter around it (dont pour in the center). Dont try to spread it like normal dosa. Let it remain a bit thick.

Spread some oil around it. Allow it get brown on one side and then turn it slowly. Let it cook on the other side too.

Serve hot with chutney and sambhar.
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Kara Sev - A snack


Ingredients (Translation)

1 cup Bengalgram flour
1 cup rice flour
Salt to taste
Oil to fry
1/2 tsp pepper crushed coarsely
5 tbsp Ghee
Few curry leaves

Mix the flours, pepper, ghee and salt well with water to make a stiff dough.

Heat oil and using the kara sev making plate (This plate has big holes so that the dough slips down into the oil as long sev) rub the dough on it.

When it starts turning golden brown, remove to a tissue paper to remove excess oil.

Fry some curry leaves in oil and mix with the kara sev.

Sending this and other diwali special posts to JFS-Diwali hosted by Vee.
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'Power' less cooking event

In this era of high electricity usage, here comes an event that makes you think.

My mixer was repair for a week and that forced me to think what food i can cook without it. That gave a thought to host an event which would feature food that can be cooked without mixer, grinder, oven or microwave...in short without using any electrical appliance.

Everything related to this event-

1) You can post any item- snacks, sweets, meals etc. Provide a link back to the event.

2) Last date for the event is 30th November. Round up would be sometime in the first week of december.

3) Send me your entries to easycrafts@gmail.com with subject as 'Power' less cooking event and your name, blog name and link to the post. Non-bloggers can mail me their recipe with the photo.

4) Feel free to use this logo for the post.






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Disclaimer

Simple Indian food blog (author- EC) is the legal copyright holder of the material and pictures in this blog and it may not be used, reprinted, or published without the written consent of the author. All the measures used in the recipes are approximate. Please adjust the spices as per your taste. For any queries, please email us at easycrafts@gmail.com