Karamani Sundal - Pre or Post Workout Snack!

Black Eye Beans Sundal:

I have been up to all healthy ways for whatever reason that I needed. Most of the days, people stay active and choose only healthy food from Monday through Friday, as soon as they see the calender hit Friday...many want to break the rules for some take-away meals! Other than that, often dream about lazying on the couch! In fact, being idle makes the muscles ache more than by mere work-out. So, the agenda here today is protein-packed black eye beans sundal. This is best suited for weightlifting workouts. The idea of chronicling every simple recipe is for some motivation! The best part about this kind of snack is that they only take approximately 20 minutes to prepare. Moreover, cooking for evening munch shouldn't be a chore...it is a perfect opportunity to relax, re-fuel, ponder and awaken your senses.

Ingredients:

Black eye beans 1 cup - soaked overnight
Salt
Turmeric 1 pinch
Green chilies 6 chopped
Ginger 2" chopped
Coconut chopped few teaspoons
Curry leaves few
Cilantro leaves few
Asafoetida 1/4 spoon
Peppercorns 4-6
Cumin seeds 1/2 spoon
Mustard seeds 1/2 spoon
Sesame oil few spoons.

Method:

Soak the legumes overnight in water. Boil the same in a pressure cooker...maybe add salt at this point.

Now, in a wide wok, heat oil. Add the tempering spices, followed cooked legumes along with its water. Cook over high heat...until dry without much moisture.

Serve warm as an evening snack.

Masala Popcorn - I am Such A Dork!

I know, this is not a recipe at all. Please don't get mad at me! I get pretty wild if someone offers me popcorn...wanna know the real reason behind it? I was tricked by my Mom...when I was a baby! She used it like a bait and lured me to a confined lil place and made me stay quiet:(

Every family has a funny story to be told at almost every family gatherings. In my family, they keep pulling my leg all the time:( Well, its the story of the time when I was 2 years old. They said, I used to be so mischievous that my Mom has to make me stand in an inverted stool (which will be like a cage), and put some popcorn n puffed rice (pori) in front of me. Therefore I won't be disturbing her...while she is busy carrying on with her routine household work!!

I have heard the story several times, that it is so hard to tell, where my memory ends and the story begins. At one point, I was so furious at my Mom, who made me...look like a helpless puppy! But, she added...when once, she felt so guilty and made me free, unfortunately the same day, I disappeared in the noon, leaving everyone in distress and confusion. Later, they found me walking happily behind the ice cream vendor. Oh man, I am so ashamed of my childhood stories. Gosh, considering the fact...I am mature now, wish they stop teasing me:(

Masala Popcorn

Sprinkle 1/4 teaspoon of turmeric over the corn kernels. Mix 2-4 teaspoons of oil, as well. Cover and microwave over high for 2-3 minutes. (Actually I reversed the simple procedure...popped and then tried adding the color :P) Hope, you all knew that the kernels rise 4-6 times bigger...make sure that your oven safe vessel is big enough. Once the popping noise comes down, remove from the microwave. Well...give a minute resting time...before opening the contents. It has superb latent heat, may burn your fingers.

Medhu Vada - Cooking For My Mommy!

Ulundhu Vadai:

You would have heard that Mom's cooking is the best...well, my mother's cooking is great too. However, with beaming confidence...I cooked this 'Medhu Vada' for my Mommy (during last vacation) and the good news is, she loved it:) Its an accomplishment from my end! Yeah, entering Mommy's kitchen..rearranging stuff, creating a perfect meal and getting that approval!!! Well, I usually get lot of scoldings for rearranging the kitchen/ but now a days she is used to me:) Cooking for Dad and Mom is bit challenging! They have their own set of rules, where knowing and abiding by the conventions is bit tricky. Anyhow, over years I have learned that...rather than showing our culinary abilities to the dinners/guests, its always what they want! So, I tell to myself hundred times...I am not trying anything stupid/ or infusing anything or mutilating the original recipe...its tough, but practice makes it alright:):) And come on, how hard is that to repeat your own Mom's recipe...that surely provides an award winning ticket:)

Ingredients:

Urad dal 1 cup
Green chilies 3 chopped
Ginger 2" chopped
Purple onion 1 small bulb - chopped
Coconut 2 small pieces - chopped
Curry leaves few
Cilantro leaves few
Peppercorns 1 spoon
Cumin seeds 1 spoon
Asafoetida 1 pinch
Baking soda 1 pinch
Sago powder 2 spoons
Salt
Oil for shallow frying.

Method:

Soak urad dal for a tleast 1-2 hours and wet grind the same...like a butter:)

Now add all the above mentioned ingredients to it, except oil. Mix well.

Heat oil in a pan, make vadas using wet-fingers. Fry them till golden to reddish brown.

Serve warm as a snack.

Karuppu Ulundhu Vadai / Kala Urid Dhal Vada

Whole Black Lentils Fritters:

Other Names: Black Gram Fritters, Kala Urid Dhal Vada. Muzhu Ulundhu/Karuppu Ulundhu Vadai. Mina Pappu Garelu.

Ingredients:

Whole Black Lentils 1 cup
Raw rice 2-4 teaspoons
Ginger 2" grated
Green chilies 3 finely chopped
Curry leaves few
Peppercorns 1 spoon - crushed
Cumin seeds 1 spoon - pounded gently
Asafoetida 1 pinch
Oil for shallow frying.

Method:

Soak lentils and rice together for 20 minutes or so. And wet-grind the same to thick paste.

Further add all the above mentioned ingredients to it, except oil. Mix well.

Heat oil in a wok, make fritters with the batter and fry them till golden color and crisp.

Serve warm as a tea time snack, enjoy:)

Ragi Paniyaram / Kezhvaragu Paniyaram - Graceful Shapes n Earthy Flavor

Finger-Millet Paniyaram:

Ingredients:

Ragi flour 1 cup
Green chilies 3 chopped
Ginger 1" grated
Onion 1 small chopped
Cilantro leaves few
Curry leaves few
Salt
Asafoetida 1 pinch
Chana dal 1 spoon
Urad dal 1 spoon
Mustard seeds 1/2 spoon
Cumin seeds 1/2 spoon
Sesame oil few spoons.

Method:

In a small pan, heat oil and throw in all the spices one by one and fry real good. Now mix this to the flour and add water, make a heavy consistency batter.

Smear the paniyaram griddle with oil. Fill them up with this batter. Cook both the sides to perfection. There you go...got it.

Serve them with fresh mint or coconut chutney. Dinner ready:)

Broccoli 65 / Broccoli Pakora - Fuss Free Snacks

Fried Broccoli Krispies:

You know what? Why fried food is so popular among many immigrant communities? One could get really creative to add their special flavor' ranging from soy sauce to garam masala and instantly get that native-country touch:) If you are looking for a healthy option...you should really try stir-frying! This isn't a good idea to fry vegetables! Yet, if you are planning to have a variation...this is it! Its pretty damn good. Am so tired of eating those steamed broccoli from the restaurants. I decided to fry this on a snowy-stormy-dark evening...when I had nothing useful to do, hehe. Well, I followed some discipline' frying upon one condition...using extra-virgin olive oil! We all do some trick to take away the guilt, right. Did I ever tell you this little secret of mine? Anything that is dark green and bit bitter-tasting, like Kale, Bitter melon, Broccoli etc...all achieve an unique flavor when treated with olive oil. I know, the olive oil itself has its own flavor and all. But still it kicks up some extra-effect with bitter-tasting greenish produce. Anyway, you guys try this experiment and let me know' if you like it(or if you don't)!

Ingredients:

Broccoli 2-3 heads
Ginger 2" minced
Garlic 3 cloves minced
Salt
MSG 1/4 Spoon
Soy sauce few spoons
Lemon juice few spoons
Corn flour few spoons
Chili powder 2 spoons
White pepper powder 1 spoon
Garam masala powder 1/4 spoon
Olive oil for pan/deep frying

Method:

Combine all the ingredients together(except oil).

Heat oil in a deep frying pan. When it comes to smoky hot, fry few florets at a time. Leave them over kitchen tissues for a while. Repeat the same for each batch.

Serve steaming hot with Indian Masala Chai. And you know the rest...enjoy:)

Samosa - A Perfect Bite:)

Alu Samosa:

Potatoes Filled Hot Pockets. Garam Garam Aloo Samosas.

There were days, when I used to say 'I hate Fried food'! People go wide eyes 'Oh really'. Well, then they hardly knew me! It is always like that 'Sour Grapes' story!!! The fact is that I can never resist a perfect fried snack! I admit that, once in a while I treat myself with some home-made junk food! And now...don't ask me' how is that even 'good'. I am an adherent follower of Michael Pollan's guide lines. So, I just follow the old-world life style...prepare anything from scratch! Result? First of all, at the end of the day, you will realize 'how much time it takes to bring a product for consumption'(definitely you will be tired to go cook the same again); secondly...you will have control over your ingredients (one can actually take deep-frying to pan-frying; switch to olive oil, prepare a dough with whole wheat, change the filling with something rich in fiber); it is worth toiling in the kitchen than to wind up lying on the couch watching boring movies or playing solitaire; and finally, I like the idea of keeping the authentic recipe intact(without trying anything extreme) but have a control over my portions.

Ingredients:

All purpose flour 1 bowl
Salt
Cooking soda 1/4 spoon
Warm water 1 cup
Ghee/clear butter

Dough preparation:

In a large bowl add flour. Add salt, soda and warm water. Knead them into soft dough. Add ghee for as finishing touch.

Filling

Potato 2-3
Salt
Cumin seeds 2 spoons
Garam masala powder 1/4 spoon
Cumin powder 1 spoon
Chili powder 1/2 spoon
Coriander powder 1 spoon
Turmeric powder 1/4 spoon
Green chili 2-3 finely chopped
Onions finely chopped 1 cup
Ginger-garlic paste 1 spoon
Coriander leaves 1 cup finely chopped
Dry flour for dusting
Oil for deep frying.

Masala preparation:

Bake potato in a microwave for 3-4 minutes and peel its skin. Or simply boil potato in water for 20 minutes and peel its skin.

Heat oil/ghee and add cumin seeds and fry till golden brown.

Then add green chilies, onions and ginger -garlic paste. Fry them till fragrant. Add salt, turmeric, chili, coriander, garam masala and cumin seeds powder. Toss the potatoes too, mash them using your spatula.

Samosa Preparation:

Divide the dough into equal parts, roll them into thin flat breads, cut them into strips. Place the filling and fold into triangles.

Well, heat oil in a pan, deep fry the same.

Serve warm as a snack.

Kala Chana Sundal / Mookadalai Sundal - Make Healthy Eating a Priority!

Brown Mookadalai Sundal:

Spicy Garbanzos Snack. Mookadalai Masala Sundal.

Ingredients:

Brown/black Garbanzos - 1 cup
Salt
Turmeric 1/4 spoon
Chili powder 1 spoon
Green chilies 6 chopped
Ginger 2" chopped
Coconut chopped 1/2 cup
Curry leaves few
Cilantro leaves few
Asafoetida 1/4 spoon
Peppercorns 4-6
Cumin seeds 1/2 spoon
Mustard seeds 1/2 spoon
Sesame oil few spoons.

Method:

Soak the legumes overnight in water. Boil the same in a pressure cooker...maybe add salt at this point.

Now, in a wide wok, heat oil. Add the tempering spices, followed by all the other ingredients plus cooked chana along with its water. Cook over high heat...until all the moisture is gone.

Serve warm as an evening tiffin.

Vazhaipoo Kola Urundai / Plantain Flower Kebabs

Vazhaipoo Kola Urundai:

Ingredients:

Plantain Flower 1 small
Toasted Chana dhall 1/2 cup - powdered
Salt
Ginger 3" size peeled and grated
Garlic 6 cloves peeled and grated
Dry red chilies 10 - ground
Onion 1 large finely chopped
Fennel seeds 1-2 spoons toasted
Curry leaves few
Oil for frying.


Cleaning Plantain Flower:


Grease your palms and hands with oil or its better to use clinical gloves. As this flower will imparts dark stain for at least 3-4 days.

Now slowly remove all the thick leathery bracts and discard them.

Separate the fine finger like half white-yellow florets inside.

Holding in one hand, rub the floret's end on your other palm. This makes the florets to open up a little

Now remove the male stamen and translucent pith(male stamen is longest stamen with bulb like end) Discard them.

Store the cleaned florets in water to avoid discoloration. Its better to add turmeric, salt and lemon juice to this water. One can leave them in butter milk too, to increase the flavor.

Once done with cleaning. Chop them finely and once again leave them water, until cooking.


Method:


Chop the plantain flowers/I mean florets. And mix the same with all the above mentioned ingredients, except oil. Bring them to thick dough consistency.

Divide into equal parts, and deep fry the same.

There you go...its done. Just cleaning consumes all your time...so it would be better to plan ahead. Enjoy with snack with warm tea or serve to go with your meals:)

Corn Fritters / Macachola Vadai / Maize Vada

Makkachola Vadai:(Reposting)

Ingredients:

Oil for deep frying
Field corn kernels, soaked
Chana dal 1 cup
Onions finely chopped
Green chilies finely chopped
Salt
Cilantro leaves
Curry leaves
Ginger 2" grated
Garlic paste 1/2 spoon
Dry red chili flakes
Fennel seeds 1/2 spoon

If you are not so much into spices...skip the last 3 mentioned items.

Method:

Soak the corn kernels and chana dal for about 2-3 hours and coarsely grind them, by adding very less water.

Now throw in all the spices and stuff mentioned above...bring it to vadai consistency batter.

Heat oil in a shallow frying pan, shape them and shallow fry till crisp and nice.

Serve warm as a tea time snack.

Arcot Nawab Kabab / Mutton Bonda - Regional Special

Mutton Kabab:

Ingredients:

Mutton
Ginger-garlic paste
Salt
Turmeric 1/4 spoon
Chili powder
Garam masala powder 1/4 spoon
Cumin seeds 1/2 spoon
Oil few spoons.

For Batter:

Besan/kadalai maavu 1-2 cups
Mutton cooked water
Ginger-garlic paste 1/4 spoon
Green chilies 6 chopped
Shallots chopped
Curry leaves finely chopped
Cilantro leaves - chopped
Mint leaves chopped
Turmeric 1/4 spoon
Chili powder 1/2 spoon
Garam masala powder
Oil for deep frying.

Method:

Cook mutton in a pressure cooker with little salt in it. Once it is tender, remove the pieces and set aside. Do not throw the water...we can use it for mixing the batter.

Now, fry this mutton with above mentioned spices, set aside.

Meanwhile mix the batter with above mentioned ingredients, except oil. Maybe till dropping consistency.

Heat oil in a wok, dip pieces of meat in the batter and fry the same. Allow this to turn golden to reddish brown and crisp.

Serve warm as a tea time snack.

Yam Cutlet / Suran Cutlet / Senai Kizhangu Cutlet

Yam Fritters:

Ingredients:

Yam 1/4 kilo
Green chilies 6 chopped
Shallots 3-4 chopped
Ginger-garlic paste 1 spoon
Salt
Turmeric 1/4 spoon
Garam masala 1/4 spoon
Fennel seeds 1/2 spoon
Curry leaves few chopped
Cilantro leaves few chopped
Oil for pan-frying.

Method:

Peel the yam and cube them down. Boil them with salt till tender.

Mash the yam, add all the above mentioned ingredients to it, except oil.

Make equal parts out of it, pat them into desired shape.

Fry in hot oil, briefly on both the sides. Maybe till golden to reddish brown and crisp.

Serve as an evening snack.