Vettu Cake/ Kerala Tea Stall Fried Cake

This cake has been our family favourite from when i was kid. As my both parents were working when we return from school we get some snacks from tea shops daily evening as a snack. Other than the savoury items like Parippu Vada, Ulunthu Vada we love this Sweet Vettu cake, we call this cake as Cabbage. Because in some teashops they make round in shape and it resembles cabbage.

Its really a yummy cake can be made without oven or even without much effort. Perfect snack for the evening teatime. Can be made in minutes for the guests at home. I feel this cake can be eaten without any guilt as it has no preservatives. My kids also love this cake so i have planned to make this cake for his snack box too.You can make this cake egg less version by adding two tablespoon of curd or add a small banana mashed well in the place of egg as a substitute. If you are making say 2 cups double all the ingredients and follow the same recipe.

INGREDIENTS:

Egg-1
All purpose Flour/ Maida- 1 cup
Baking Soda- 1/4 teaspoons
Turmeric powder- 1/4 teaspoon
Sugar, powdered- 1/2 cup
Cardamom- 3 pods
Oil- for frying

PROCEDURE:

• Powder the sugar with the seeds of the cardamom in a blender  as a powder.
• Mix Baking soda and turmeric powder with all purpose flour.

• Beat well an egg in a bowl with spoon.
• Add the powdered sugar with cardamom and mix well till combined.
• then add the all purpose flour an mix well and form a smooth pliable dough.
• If the dough sticks to your hand add a teaspoon or two of all purpose flour till you get a non sticky dough. Keep aside for 5-10 minutes.

• Shape the dough into two small rectangular logs.
• Slice then into 1 1/2 inch slices.
• Give two deep cuts at the middle of the dough on each sides. Likewise do for all pieces.
• You can make small balls also and cut the top to get round shaped cakes.

• Heat the oil and deep fry the dough till golden colour appears and the outside of the cake gets hard.
• Note: Do not fry the cake on high flame the inside of the cake will not get cooked.
• Cook the cake on low flame, first the cake becomes soft then it becomes hard on outside and become golden colour.

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Mushroom Kothu Parotta

       Kothu Parotta is a street food served during evenings to late nights. Bus stands and the by pass road's night shops are very special for this dish. But nowadays it has been served in restaurants also by incorporating varieties like Paneer, Mushroom in it for the vegetarian versions. It is easy to make tasty dish. Does not require any side dish. It has several variations veg (Mushroom, Paneer)and non-veg (Chicken, Egg) versions.

       Left over parottas can be used to make this dish in a fresh make over. Super tasty filling dish. It can be eaten as Breakfast or Dinner or even Snack. What time you eat is your choice but whenever you eat, you will feel to eat more. Yummy!

INGREDIENTS:

Button Mushroom, chopped-250 grams (2 cups)
Parotta, cut in to pieces- 8-10 medium sized
Oil- 2 teaspoons
Curry leaves- 1 strand
Onion, chopped- 1
Green chillies, chopped- 2
Ginger and Garlic, chopped/ paste-  each 1 teaspoon
Tomato- 1 big or 2 small
Turmeric powder- 1/4 teaspoon
Chilli powder- 1 teaspoon
Coriander powder- 1 teaspoon
Garam masala powder- 1/4 teaspoon
Coriander leaves, chopped- 1 tablespoon
Salt- to taste

PROCEDURE:

• Chop the mushroom in to thin slices.
• Cut the parottas using kitchen scissors or chop them using chopping board or tear them using hands.
• Heat oil in a broad pan and add the onion, green chillies and curry leaves.

• Once the onion cooks and become translucent add ginger and garlic and cook for a minute till raw smell leaves.
• Now add the tomatoes and salt; cook well.
• When the tomatoes becomes mushy add the mushroom and salt and cook for a minute or two till water starts to oozes out from mushroom. 

• Add the masala powders turmeric, chilli powder, coriander powder and garam masala powders.
• Mix well and cook for thirty seconds and make like a thick gravy. Now add the chopped parotta and cook in that gravy for a minute or two till the gravy coats well in the parotta pieces.

• Do not allow to dryout the parottas. If you feel too dry sprinkle little water and cook. So that the parotta will be soft and slightly moist.
• Sprinkle coriander leaves and serve hot. Serve with chopped onion/ onion rings.
• You can serve with Onion Raitha too.

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Mangai Sambar/ Raw Mango Sambar

       Raw Mango Sambar is an easy to  make one vegetable sambar. You could add more veggies if you like but here i am sharing with you the simple version of this Mangai Sambar prepared in Tamil Nadu. I have given the recipe to make this sambar super easy. But you can do tempering separately and add at last with the sambar.

      Raw Mango gives nice flavour and tangy taste to the sambar. Mangoes are abundance and cheap in this mango season. So we can make this delicious sambar to relish our taste buds at this season. You can make this sambar with any variety of Mango. But the Dhothapuri variety gives very nice taste with this sambar.

INGREDIENTS:

Raw Mango, Dhothapuri (Kili mooku)- 2 (one mango cut in to 6 pieces)
Toor dhal- 1/2 cup
Onion- 1 large
Garlic-2 cloves
Tomato- 1 large/ 2 small
Tamarind - small lemon size
Turmeric powder- 1/2 teaspoon
Chilli powder- 1 teaspoon
Coriander powder- 1½ teaspoon
Coriander leaves- 3 teaspoons

To temper:
Oil- 3 teaspoons
Mustard seeds- 1/2 teaspoon
Fenugreek/ Methi seeds- 1/4 teaspoon
Cumin seeds- 1/4 teaspoon
Curry leaves- 1 strand
Asafetida- pinch

PROCEDURE:

• Heat oil in a pan and add the mustard seeds once it starts to splutter add the fenugreek seeds and cumin seeds. Roast the fenugreek seeds till it becomes light brown colour. Do not allow them to turn dark brown in colour, it makes sambar bitter.

• Now add the curry leaves and asafetida.
• In that oil add the chopped onion, garlic and cook till light brown colour.
• Add the tomatoes and little salt and cook till mushy.

• Add the tamarind juice and masala powders turmeric powder, chilli powder and coriander powder.(or you can add some sambar powder too. I have not used here)

• Cook till the raw taste of tamarind and the masala smell leaves and oil separates on top.
• Now add the mango pieces and allow to cook. It takes about 3-5 minutes to cook. Check by pressing a piece with hand the pulp should be soft to touch and glossy.
• Now add the cooked dhal and mix well without damaging the mango pieces.

• Allow to boil for a minute and check for salt and add coriander leaves and curry leaves and switch off the gas.

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Nellikkai Pachadi/ Gooseberry Pachadi/ Amla Pachadi

       Gooseberry is rich in iron and it has a wide range of health benefits. Regarding this pachadi, it is so easy to prepare with the limited number of ingredients. As the summer is showcasing its heat the gooseberry and the yogurt combo gives cooling effect to the body. Except tempering no cooking is involved in the preparation of this delicious pachadi.

       The sour taste of gooseberry with ginger gives superb taste to the dish. Make this dish often at home and keep your family members healthy and fit.

INGREDIENTS:
Gooseberry/ Amla, chopped- 6 nos (big)
Green chillies-1-2
Ginger- 1/2 inch
Curd/ Yogurt- 1 cup
Salt- to taste

To Temper:
Oil- 2 teaspoon
Mustard seeds- 1/2 teaspoon
Curry leaves- 1 strand
Dried Red Chilli-1
Asafetida/ Hing- pinch

PROCEDURE:

• In a blender jar add the chopped (seeds removed) gooseberry, green chillies and ginger.
• Pulse twice or thrice to coarsely blend them. Do not make as fine paste.

• Beat the curd with salt and add with this gooseberry mixture.
• Heat oil in a pan and add mustard seeds, once it splutters add the dried red chilli and curry leaves; add the asafetida and immediately switch off the gas.

• Mix well the tempering with the gooseberry curd mixture. Check for salt and serve with rice and curry.
• Notes: You can use 2 tablespoons of coconut if you wish to add while grinding.
• Do not add salt while grinding. Add only with yogurt or after adding yogurt. Before adding may turn the gooseberry lightly brown in colour.

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Vazhai Thandu Moor Kootu/ Banana Stem in Yogurt Sauce

       As I said earlier in my posts Vazhai thandu has cooling properties because of its water content. And as it is rich in fibre, it provides more health benefits to our body by its regular intake. I have to say the banana stem is a tasty ingredient used in cooking. If you want them soft, pressure cook them to get it soft. If you want them mildly crunchy normally cook them in a pot. It is a versatile ingredient in cooking and can be cooked as spicy or less spicy.

       Coming to this recipe once you prepare this recipe you would feel like eating more and more because of this taste and texture of this dish. It is a mild spicy dish cooked in coconut masala and mixed with yogurt sauce. Perfect dish for the summer. The cooling effect of this dish comes from banana stem and also from curd.

INGREDIENTS:

Banana Stem/ Vazhai thandu, chopped- 1 ½ cups
Thick Curd/ Yogurt, beaten- 1 cup

To grind as paste:
Green chillies-2
Ginger- 1/2 inch
Jeera/cumin seeds- 1/4 teaspoon
Coconut, grated- 1/4 cup

To temper:
Oil- 2 teaspoons
Mustard seeds- 1/2 teaspoon
Jeera- pinch
Dried Red Chilli- 1-2
Curry leaves- 1 strand

PROCEDURE:

• Chop the banana stem in to roundels and pull the fibre from the edges using fingers and roll them and remove.
• Chop them finely and keep inside water/ buttermilk if you are not using immediately.
• Grind green chillies, ginger, jeera and coconut as fine paste.

• In a pan add the chopped banana stem with 1/2 cup of water and salt. Close with a lid and cook for about 3-5 minutes till lightly soft to touch while pressing.
• Add the paste and cook for a minute to leave the raw smell of ginger and green chillies.(Do not cook for a long time. If you do so the creaminess of the coconut will get lost)

• Now switch off the gas; add the yogurt and mix well. Check for salt and add if needed.
• Heat oil in a pan and add the mustard seeds and jeera; once it starts to splutter add the dried red chilli and curry leaves; switch off the gas and add this to the banana yogurt mixture; mix well.
• Serve with hot rice and any spicy side dish.

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Vazhai Thandu Paruppu Kootu/ Banana Stem Dhal Curry

       Banana stem is rich in fibre, it adds nutrition to our diet and giving cooling effect to our body. With the addition of dhal we can include protein to our diet and this is a very tasty preparation too. Before marriage i didnot tasted this Kootu. My Mother-in law makes often on Summer days. I liked it and i started making it in my home once the summer started every year.

       Easy to prepare side dish for rice you can add more water and make it as a liquid pouring curry for rice. We like thick dhal at my home and i used to make it thick like Kootu consistency. Simple yet delicious and healthy kootu, ready in minutes. Can be eaten as a side dish for rotis and parathas too.

Preparation Time: 5 minutes   Cooking Time: 10 minutes
Category: Main Course           Cuisine: Indian
Serves: 4

INGREDIENTS:

Vazhai thandu, chopped- 1 ½ cups
Moong dhal-1 cup
Turmeric powder- 1/4 teaspoon
Green chillies-2
Salt- to taste

To temper:
Oil- 2 teaspoons
Mustard seeds- 1/2 teaspoon
Jeera- 1/4 teaspoon
Dried Red chilli -1
Curry leaves- 1 strand

PROCEDURE:

• Cut the banana stem into medium sized roundels and remove the fibre while cutting using your fingers. Roll them on your fingers and remove them and finely chop them into small pieces. If you are not preparing immediately keep it inside the water to avoid browning. 
• Roast the moong dhal till light brown colour inside the pressure cooker and allow to cool.

• Add chopped banana stem, turmeric powder, green chillies, salt and enough water (around 3 cups) and close with the lid and cook till 2-3 whistles on medium flame.
• Heat oil in a pan and add the mustard seeds once it splutters add jeera, dried red chilli and curry leaves.

• Open the cooker lid after the pressure releases. On low flame heat the banana stem and dhal mixture inside the cooker and add this tempering.
• Mix well and check for salt and switch of the gas.

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Broccoli 65

       Broccoli 65 is a super easy tasty dish. A new trial dish from my kitchen and it came out really well and toothsome. Except the deep fried part, I feel it is a healthy dish. The batter prevents the broccoli flower overcooking and gives nice crunchy texture to the dish. To eat a healthy tasty dish using little more oil in your dish does not matter.

       Even though it is little spicy my 3 year old liked it a lot. I have planned to prepare this dish less spicy in a regular manner atleast once a week, for his snack box. This can be eaten as a starter/ Appetizer or Tea time snack or even best Side dish with Rice and any curry (Dhal/ Sambar/Rasam). Make this Broccoli 65 at home and keep your family members healthy.

INGREDIENTS:

Broccoli, small bite sized pieces- 1 small head/ Half of a big head (200 grms)
All purpose flour/ Maida- 6 tablespoons
Corn Flour- 3 tablespoons
Ginger garlic paste- 1 teaspoon
Chilli powder/ Kashmiri chilli powder- 1½ teaspoons
Fennel seeds/ Powder- 1 teaspoons
Garam masala powder- 1/2 teaspoon
Lemon juice- few drops/ a squeeze
Salt- to taste
Oil- to deep fry
Curry leaves- to garnish
Red food colour (powder/ liquid)- a pinch/ few drops (optional)

PROCEDURE:

• Wash the broccoli head and cut the florets in to small bite sized pieces.
• In a bowl add all purpose flour, corn flour, chilli powder, fennel seeds, garam masala powder, ginger garlic paste,  lemon juice, salt and mix well.
• Now add water little at a time and till you get a thick but flowing batter  with out any lumps like bajji batter consistency. If you take and drop the batter from spoon it has to fall.

• Heat oil in a deep pan to fry the florets. Once it reaches smoking hot reduce the flame and start to fry them.
• Dip the florets and allow to coat the batter well in the florets and take them using hand or spoon and drop then in a hot oil; fry them on medium flame till crispy.
• Add few curry leaves for each batch you fry to get the nice flavour of curry leaves.
• Do not cook them on high flame if you do so inside of the florets will not get cooked and tastes raw.

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Chilli Parotta

       Chilli Parotta| Chilli Kothu Parotta is a street food  served generally on nights by roadside eateries. It is a very popular street food from Tamil Nadu. Easy to make dinner or a one pot meal. Easy to carry dry food for travel, picnics etc. You can prepare this with leftover parottas and give a fresh and tasty make over to the old ones. Very rich in taste, and once you taste this, you would really really want this everyday.

     Original recipe is to cut long parotta strips that are dipped in a batter, deep fried then chopped into pieces and cooked in a gravy and served. Batter consists of a cup of Maida/ All purpose Flour, a teaspoon of Ginger garlic paste , a teaspoon of Garam masala powder with Red food colour and Salt mixed to a bajji batter consistency. You can dip the long cut stips of parotta  in this batter and proceed with the recipe. As parotta itself has enough oil, so i am avoiding the deep frying part and cooking it in the gravy directly.

INGREDIENTS:

Parotta| Kerala Parotta- 5-6 small
Capsicum/ Bell pepper, cubed-1
For the Tomato Gravy:
Onion, chopped-1 (1/2 cup)
Green chillies, chopped-2
Ginger Garlic, Chopped/Paste- 1 tablespoon together
Tomato, chopped- 1 big (1/2 cup)
Chilli powder/ (Kashmiri chilli powder)- 1 teaspoon
Coriander powder- 1 teaspoon
Garam Masala powder- 1/4 teaspoon
Curry leaves- 2 strand
Cinnamon bark- 1 small piece
Cloves-2
Cardamom-2
Oil- 3 teaspoons
Salt- to taste

To Grind as Paste:
Coconut- 1/4 cup
Poppy seeds- 1 teaspoon
Cashew nuts- 5-6

PROCEDURE:

• Chop or cut the parottas small pieces/ cubes using knife or kitchen scissors which ever is easy for you. 
• Grind coconut, poppy seeds and cashewnuts together as a fine paste. First powder it inside the blender then add water and grind as a paste.

• Heat oil in a pan and add Cinnamon, Cloves and Cardamon when you get the smell of it add onion and cook till translucent. 
• Add Green chillies, Curry leaves and cook for thirty seconds.

• Add Ginger, Garlic and cook till the raw smell leaves.
• Add the Tomatoes and salt; cook till mushy.
• Add Chilli powder, Coriander powder and Garama masala powder; cook for thirty seconds.

• Add 1/4 cup of water and cook the gravy for one minute on medium flame till starts to thicken. Now add the ground coconut paste and mix well and cook well for about a minute and switch off and keep aside.

• In another pan heat a teaspoon of oil, add capsicum and cook till white spots starts to appear on the skin. Add the parottas and cook for a minute till the parotta gets the heat and becomes slightly crispy.

• Now add the gravy and some curry leaves for flavour and  cook till the gravy totally is absorbed by the parotta and the parotta becomes soft.

• Cook for about a minute or two and check for salt. Add if needed.
• Garnish with curry leaves and serve with Onion Raitha.

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