Tuesday, October 21, 2014

Seeval / சீவல் / வறுவல்

This year Diwali is having more ribbon pakoda varieties at our home.  This is quiet famous snack in my hometown. Sevu( சேவு) & Varuval (வறுவல்) are like twins. When we visit our native, these two savory items will be in our list to get for sure.
Though there are several methods to prepare this, i feel this method is easy and promising. So i am stick to this.

Ingredients:

Rice - 2 cups
Friend gram - 1/2 cup
Red chilies - 2-3 (you can increase if you like it more spicy.)
Garlic - 2 gloves
Cumin seeds - 1 tsp
Ajwin / omam -1 tsp
Pottukadalai - 1/2 cup
Salt - as per taste
perungayam - a pinch
Hot Oil - 3-4 tbsp
Oil  to deep fry

Preparation:
1. In grinder, add Red chilies and gloves and grind for 3-4 mins. (If it seems to get not grinding also no worries, it will be ok when adding rice)
2. Then add soaked rice, cumin seeds and grind as fine paste, by adding required water. Add salt, perungayam a minute before switching off the grinder.
3. in the mean time, grind Fried gram(pottu kadalai) in mixi into a fine powder and sift and keep ready. (it makes approx 3/4 cup of flour)
4. transfer the batter to a mixing bowl and add, Ajwin, sesame seeds, ground fried gram flour and mix well.
5.Add hot oil and knead well like murukku dough. (No need to be too tight)
7. Use the Ribbon pakoda disc, fill and press in hot oil.
8. Deep fry until the seeval stops the "hiss" noise in hot oil  . Make sure it is cooked well.
Store in Airtight container and serve.



Notes:

1. As the ribbon pakoda disc has the thin holes, it will get blocked if the cumin seeds are added,
So it is suggested to add the cumin seeds while grinding.
2.Using hand mortar, crush the ajwin seeds and add to avoid blocking the hole .
3. Do not miss to add the garlic, it gives the nice flavor
4. Try to grind the batter with less water. Add some extra powdered fried gram flour if the seeval absorbs more oil.
5. the dough need not to be too tight. It can be little flexible. So the seeval will be thin and light.
6. This one is crispy seeval, if you want a soft seeval, increase the fried gram flour ration to 1:1, or add gram flour.


Monday, October 20, 2014

Olai Pakoda / Ottu pakoda (ஓலை பக்கோடா / ஓட்டு பக்கோடா )

Hope you all are busy preparing diwali snacks. I am also busy making the snacks, As I have less time, i am doing only the easy recipes. I am trying to share the recipes which are easy to make with less ingredients. Hope you have checked my Thukkada, Butter Murukku, Omapodi, Wheat Ribbon Pakoda recipes which i posted for this year diwali:) you can find the recipies here... Today I am gonna share Another Version of Ribbon Pakoda.


The disc which we use for this has little fat hole in it. This snack might have got this name by its shape.It is almost similar to the regular Ribbon pakoda / Seeval, except few steps and few ingredients.

Ingredients:

Rice - 2 cups (soak for 3-4 hrs)
Red chilies - 2-3 (you can increase if you like it more spicy.)
Garlic - 2 gloves (optional)
Cumin seeds - 1 tsp
Ajwin / omam -1 tsp
Sesame seeds - 1 or 2 tsp
Pottukadalai - 1/2 cup
Gram flour - 1/2 cup to 3/4 cup
Perungayam - a pinch
Salt - as per taste
Hot Oil - 3-4 tbsp
Oil  to deep fry

Preparation:
1. In grinder, add Red chilies and gloves and grind for 3-4 mins. (If it seems to get not grinding also no worries, it will be ok when adding rice)
2. Then add soaked rice, cumin seeds and grind as fine paste, by adding required water. Add salt, perungayam a minute before switching off the grinder.
3. in the mean time, grind Fried gram(pottu kadalai) in mixi into a fine powder and sift and keep ready. (it makes approx 3/4 cup of flour)
4. transfer the batter to a mixing bowl and add, Ajwin, sesame seeds, ground fried gram flour and mix well.
5. Now add the gram flour little by little and knead tight.(1/2 cup would be sufficient, in case if your batter is watery, it may need little more flour)
6.Add hot oil and knead well like murukku dough.
7. Use the Ottu Pakoda disc, fill and press in hot oil.
8. Deep fry until the pakoda turns golden brown. Make sure it is cooked well.
Store in Airtight container and serve.


Notes:
1. Try to make the straight press, avoid folding ones, as it wont cook evenly.
2. Adding garlic is optional but recommended, it gives a nice flavor, and good for digestion.
3. you can either add the cumin seeds while grinding or add them while adding ajwin and sesame seeds.
4. try to make the batter thick while grinding, so you can have the right ratio of rice, gram flour, or the gram flour will be dominating the taste.





Sunday, October 19, 2014

Wheat Ribbon Pakoda

Another Diwali Recipe is here. If you are looking for an alternate from Rice based snack it would really attract you. Wheat is most suitable for everyone, not only for Diabetic people,. it is good for all ages.  Wheat Ribbon Pakoda is an easy snack with less ingredients. You can try this for this diwali :)



Ingredients:

Wheat flour - 1 cup
Ajwin seeds / omam - 1 tsp
salt - as per taste
ghee - 1 tbsp
Water - as required to knead dough

Oil - to deep fry

Preparation:

In a mixing bowl, add all the ingredients except water and ghee and mix well
2. Add Ghee and mix with the flour
3. Now add water little by little and knead as chapathi dough.
4. Grease the Murukku press, and fill the dough in it. Use the ribbon pakoda disc.
5. Heat oil and press the ribbon pakoda, and deep fry until it turns slight brown and the "hiss" sound reduces in oil.
6. Store in Air tight container and use.

Notes:
1. As it is not spicy, kids will love it.
2. Suitable for all ages.
3. If you want this spicy, you can add chili powder while kneading. But while frying it will turn brown fast. So cook in medium to low flame.

Thursday, October 16, 2014

Cheeni Avaraikai Kara Curry (சீனிஅவரைக்காய் காரக்கறி )

Commonly known as kothavarankai and in south tamil nadu it is called as ch(s)eeni avaraikai Mostly people make cheeni avaraikai poriyal, paruppu usili, kootu, vathal etc. This curry is little different in taste as well as easy to prepare. We used to have cluster bean plant at home and we are much used to this veg. Mom prepares vathal and preserve almost every year. Even in villages, this kara curry is prepared to accompany their lunch when they work in the fields. My grandma used to prepare this Kara curry just by adding the ingredients like chili powder and the home made masala which she uses for sambar.  If you have sambar powder you can use it, so no need to add chili powder as chilies are already added in it.



 This Curry suits well with Dal, curd rice, or just to mix with rice and eat. We love this curry with Chapati also.

Ingredients:

Cheeni avaraikai / clustered bean - 1 lb
Sambar powder(prefer home made) - 1 (or) 2 tbsp (adjust according to your spice level)
Oil - 2-3 tbsp
salt - as per taste

To temper:
Oil - 2 tsp
mustard seeds - 1/4 tsp
Urad dal - 1/4 tsp
cumin seeds - a generous pinch
Curry leaves -1 sprig

Preparation:

1.Wash and remove the strings of the Cluster bean.
2. Cut them into an inch length pieces.
3. In a heavy bottom kadai / pan, heat one tbsp of oil and saute the veg until its raw smell leaves and slightly the color changes (5-8 mins). Don't worry, if the veg turns black here and there.
4. Once the raw smell leaves, add the sambar powder and another tbsp of oil and saute for a minute.
5. Add salt and water (veg need to immerse 1/2 inch below the water level approximately).
6. Cover the vessel with lid and let it boil well in simmer flame. Stir occasionaly.
7. Once the veggie is cooked and all the water is absorbed, switch off the flame and temper with the ingredients listed.
Serve with Rice or Chapati :)

Notes:
1. While sauteing the veg initially, make sure to saute well so it will take less time in cooking.
2. If the veg is cooked and still water is remaining, open the lid and cook for few mins (stir gently).
3. If the water is absorbed, but the veg is not cooked well, add some hot boiling water, do not add cold or normal water.
4. While tempering you can add chopped onions for extra flavor.
5. I prefer home made sambar powder bcoz, it will have channa dal in it and gives a semi gravy texture for the curry. even if you dont have home made masala, no worries, store bought masala also works good.