Just to share with you……..
Last week my mom and dad went to Salem house. I called my mom two days back she told one of our neighbour in Salem (Selvi amma) gave her Kuchikizhangu vadai and it was good. So far I know only we can make chips with Kuchi Kilangu or we can boil and temper it and eat. I asked my mom whether she got that recipe from her. My mom told it is exactly same like paruppu vadai alongwith grated and grinded kuchi kilangu. After that my mother-in-law who is with me now told that her mother-in-law makes kuchi kilangu vada by grinding rice and kuchikilangu together. I will post that type of vada soon. Since yesterday was our 9th wedding anniversary I made Kuchikilangu dal vada.
This Kuchi kizhangu vada is also called as follows.
Tapioca Vadai
Kappa vadai
Cassava vadai
Maravalli kilangu vadai
Yucca vadai.
To find out the correct english name for kuchikilangu I searched and I got some interesting new about this kuchikilangu. Below is the information which I got from internet. Just like potato, maize and chillies, cassava too is an import to the rest of the world, a gift by Portuguese sailors who brought it from Brazil to Africa and Asia. Within centuries, it replaced traditional African crops as Africa’s most important food crop, and has come to be called “Bread of the Tropics” and when disease strikes it, it hits the health and livelihood of millions of people.
Kuchikilangu known as Cassava is eaten in many parts of India. We call it Kuchi Kizhangu or Maravallli Kizhanguin Tamil, Kappa in Malayalam, Kavva pendulum in Telugu, Mara Genasu in Kannada and Simla Alu in Hindi. Its powdered form is tapioca, and when it is made into pearls, we call it sago, sabudana or Jawwarisi, and make sabudana vada, upma, payasam and so forth.
Kuchi kizhangu vada
Ingredients
1. Channa dal – 1 cup
2. Grated Kuchi kilangu – 1 cup
3. Ani seeds/Sombu - 1 tsp
4. Ginger - very little
5. Green chilles - 4
6. Curry leaves
7. Corriander leaves
8. Onion - 1
9. Oil for frying
10. Salt
11. Rice powder - 3 tsp ( as needed)
Preparation
1. Soak channa dal in water for 2 hours. Drain and keep aside for 5 mins. Coarse grind this dal with out adding water.
2. Take a big bowl and transfer this into bowl.
2. Coarse grind the grated Kuchikilangu with out adding even a drop of water and transfer this also into same bowl.
4. To this bowl add chopped onions, curry leaves, coriander leaves, chopped green chillies, finely chopped ginger, sombu and salt.
5. To this add 3 tsp of rice powder.
6. Mix all this well. If you still see your batter is little watery then add some more rice powder to make it really thick.
7. Take a small portion of the mixture and make small lemon-sized ball and pat it lightly on your palm and slide into hot oil and deep fry until golden brown.
Tips
Red Chilli
Instead of green chill we can add red chill while grinding
Just to Share with you…
This year we (me and my close friends family) celebrated Pongal at my house. We had Potluck on that day. Since we planned for dinner our menu on that day was SouthIndian tiffen Items. My friend Monica bought adai which my family members liked a lot. When I asked her she told she got that recipe my her friend Kanchi. I bought this recipe from her and tried. It is very good. The speciality of this recipe is no fermentation needed. After grinding may be we can leave the batter for 30 mins if you have time otherwise you can use straight a way. I learnt Rasamalai recipe also my from friend Ramani (from scratch using Ricotta cheese) which I am going to post soon. This will a great tiffen item for kids.
Adai
Ingredients
1. Idli rice – 1 cup
2. Raw rice – 1 cup
3. Channa dal / Kadalaparuppu – 1/2 cup
4. Toor dhal – 1/2 cup
5. Tomato – 1
6. Red chilli – 4
7. Cumin seeds – 1 tsp
8. Onion – 1 big size
9. curry leaves and coriander leaves.
Preparation
1. Soak the ingredients from 1 to 4 for 6 hours.
2. While grinding this add chopped tomato, cumin seeds, redchillies and salt.
3. Coarse grind all this. Should be like rava consistency. Fine paste won’t be good.
4. Leave this batter for 1/2 hour if you can.
5. To this batter add chopped onion, curry leaves and coriander leaves.
6. Heat Dosa tava and pour this batter. This should be like little thick dosa or oothappam.
7. Sprinkle oil and cook on both sides.
8. Taste very good when it hot.
Just to Share with you…..
This recipe I learnt from my mother-in-law. This is almost a different recipe. I hope most of you might not have tried this before. This is a typical village recipe. It tastes very good with small onions and big size brinjal. The seeds of the big brinjal gives a very good look. Here in my post I have used eggplant and big onions. The speciality of this curry is we are going to use raw puli/tamarind water.
Baked Eggplant
Ingredients for Eggplant
Sutta Katharikkai curry
Ingredients
1. Eggplant big size – 1
2. Onion big size – 1
3. Green chillies – 10
4. Tamarind – 1 lemon size
5. Oil - 2 tsp
6. Mustard seeds – 1/4 tsp
7. Curry leaves
For Powder
1. Corriander seeds - 1 tsp
2. Cumin seeds/jeera – 1 tsp
Preparation
1. Cook eggplant on top of burner flame and peel the skin and mash it with hand. Another method is coat oil on eggplant’s skin and bake in traditional oven for 45 mins or until done. Peel the skin off and mash the eggplant with hand. If it didn’t get mashed properly then use blender and give 1 or 2 whisks. Be careful not to paste it. If you paste it your recipe will get spoiled. Transfer this into bowl.
2. Heat oil in kadai. Add mustard seeds and curry leaves. Add fine chopped onions and green chillies.
3. To this, add the powder made using the ingredients given under For Powder.
4. Fry all these well and then transfer all this into bowl which has mashed eggplant.
5. Take the thick tamarind extract from the tamarind mentioned and add this to bowl.
6. Add salt to taste and your curry is now ready to serve.
Tips
Tamaraind extract should be very thick like dosa batter consistency otherwise this recipe will be ruined.
Just to Share with you…..
Since I am Tamilian I don’t know anything other than chappathi before my marriage. Then through my friends I tried so many varieties of Parantha like aloo parantha,gobi parantha etc because only after my marriage I became full time cook. One day when I was talking with my collegues my team lead said his wife makes very good mooli paratha. I asked him what does mooli paratha mean? From him I come to know that mooli paratha is paratha suffed with Raddish. That evening after coming home I googled and got this recipe. Now atleast once in a month I am making this since I like this a lot. Also don’t be scared of Raddish smell. It won’t smell bad because we fry the grated Raddish for making this.
Raddish Stuffing
Raddish Parantha on tava
Raddish Paratha
Ingredients
1. Raddish/Mulangi – 1
2. Red chilli powder – 1 tsp
3. Garam masala powder 1/2 tsp
4. Turmeric powder – 1/2 tsp
5. Green chilli -2
6. Coriander leaves chipped handful
7. Grated ginger – 1/2 tsp
8. Cumin seeds/Jeera – 1 tsp
9. Salt as needed
10. Oil/ghee 1 tsp
11. Wheat flour – as needed for dough
Preparation
1. Peel the skin off from radish and grate it. Mix with salt and keep aside.
2. After sometime squeeze out water and keep the squeezed raddish aside.
3. Make dough using wheat flour, squeezed out water from the raddish and little salt as we prepare for roti / chappathi. The dough should be a soft dough .
4. Heat a pan with oil and splutter jeera,fine chopped green chilli,grated ginger and fry well. Add the squeezed radish in a sprinkled way. Now add coriander leaves,garam masala and red chilli powder. Fry this well till all the moisture evaporates and the stuff becomes dry.(In medium flame for about 5-6 minutes approximately). Now Stuffing is ready.
5. Make equal sized big lemon sized balls out of the dough and the stuffing. Roll the dough and keep the stuffing inside and cover completely and then roll again by dusting the dry flour.
6. Heat the tawa and cook till small bubbles starts appearing on the top and then turn to other side and cook both sides well with drizzling oil.
7. Serve with raita or Pickle of your choice!
Just to Share with you……….
Do you want a weight loss recipe? If you say yes then you are in the right post of mine. Try to eat Spring onion recipes atleast alternate days. It will help you a lot in your weight loss plan. Expect for fried rice I haven’t used spring onions in any of my recipe. Last Week when my mom went to Salem I heard from my mom that she had Spring onion poriyal in our neighbours house which tasted very nice and she couldn’t figure out what poriyal it is. I searched in net to find a Spring onion poriyal recipe. During my search I come across Spring onion/vengayathaal rice and also the values of spring onion. Since I had spring onions in handy I tried it immediately and it came really good. I hope nobody will say no for this recipe when you cook. This is very quick , nice, flavourful and tasty recipe. I tried some other spring onion recipes too. Soon will post all those.
Ingredients .
1. Spring onions / Vengaya thal – 2 packets (100g)
2. Cooked Basmathi rice – 1 cup
3. Sambar onion or big onion – 1/2 cup
4. Green chilli-4
5. Chopped ginger-1/2 tsp
6. Split cashewnuts-handful or as needed
7. Ghee- 2 spoons
8. Mustard-1/2 tsp
9. Jeera – 1/2 tsp
10. Turmeric powder-1/4 tsp
11. Salt-To taste
Preparation
1. Heat Ghee in a pan and add mustard & jeera.
3. Let it crackle and then add the chopped ginger, slitted green chilies and cashew nuts.
4. Add chopped spring onions and sambar onions, and turmeric powder.
5. Fry all for a little while (not too much) and cooked basmati rice and mix it carefully with a perforated ladle.
6. Check for seasoning and serve hot.