Wednesday, September 20, 2017

Cabbage Pakora

Cabbage pakora
Cabbage Pakora

Pakora or Pakoda is a well known appetizer / starter or a tea time snack in India.  Usually, pakora is mainly made with gram flour. But in this cabbage pakora recipe, I have incorporated wheat flour, gram flour and rice flour.

Cabbage pakora is a deep fried crispy snack made with chopped cabbage and onion dipped in a batter of 3 flours. It can be served either as a starter / appetizer, tea time snack or as a side dish for any rice varieties ( Puliyodharai / tamarind rice, Lemon rice, Mango rice, Coconut rice, Peanut rice, Bisebelebath, Tomato rice, Toor dal rice, Mushroom biryani, Curry leaves rice, Mint rice , Cauliflower rice etc., )

Ingredients (serves for 3 )

Cabbage (chopped) - 2 cups [ 1 cup size = 240 ml ]
onion - 2
red chili powder - 1 teaspoon 
wheat flour - 1/4 cup 
gram flour - 1/4 cup
rice flour - 1/4 cup
salt - as needed
asafoetida - 2 pinches
oil - for frying


  • chop onion
  • mix chopped onion, chopped cabbage, red chili powder, wheat flour, gram flour, rice flour, salt and asafoetida together
  • sprinkle some water and mix well. 
  • don't add too much water as cabbage itself will shed some water. just sprinkle some water to bind everything together
  • heat oil 
  • put some cabbage and flour mixture in batches
  • allow it to fry till it becomes crisp. flip it often for even frying on both sides
  • if you take it earlier, pakora will soon become soggy. So allow it to fry for sometime until it becomes crispy
  • serve hot either as a side dish for rice varieties or as a tea time snack. 

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Sunday, September 17, 2017

Garlic Chutney / Poondu chutney

Garlic chutney
Garlic chutney

A different side dish to a regular breakfast / dinner will always make the food special and it will tempt your family members to eagerly wait for the food you make. One such side dish is this Garlic chutney for the regular food Idli / Dosa that you  make at home. No coconut is added to this healthy chutney recipe.

Garlic has plenty of health benefits. It reduces blood pressure, prevents you from getting cold if you add garlic to your regular diet. It lowers the risk of getting heart attack and it contains anti oxidant property. Garlic is low in calories but very rich in vitamin C, vitamin B6 and manganese.

So this garlic chutney recipe is one of the ways to add garlic to your diet. Try out this simple garlic chutney recipe at your home and share your feedback in the comments section below.

Ingredients (serves for 2 )

Garlic - 2 (whole) or 20 - 25 pods
small onions - 10
red chili - 2
urad dal - 2 teaspoon
curry leaves - 1 sprig
tamarind - 1 inch piece
salt - as needed
sesame oil / gingely oil - 2 teaspoon 


  • peel garlic and onion
  • heat sesame oil in a pan and add urad dal, red chili and curry leaves
  • once urad dal turns to golden brown in color, add small onions and garlic
  • saute till the onions become transparent
  • cool it down and transfer it to the mixer / mixie
  • add tamarind piece and salt
  • grind it to a smooth paste
  • serve as a side dish for idli and dosa

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Saturday, September 9, 2017

Aval Payasam

Aval Payasam
Aval Payasam

Aval / flattened rice  is an easily digestible food and you can make plenty of dishes with this Aval / poha as it get cooked very fast. This Aval payasam recipe is very easy to make and this will definitely be kids' favorite. If you want to quickly make a delicious dessert then this aval payasam is the best option for you. 

In this payasam recipe, I used Naatu sakkarai / brown sugar instead of jaggery just to check how the taste comes out with brown sugar. And I don't see much difference in taste with brown sugar. It almost tastes same as jaggery.  You can give this payasam as breakfast to toddler, just reduce the amount of jaggery or brown sugar. My kid loved it a lot. 

Try this Aval payasam recipe at your home and share your feedback in the comments section below. 

Ingredients  (serves for 2 )

Aval / poha / flattened rice - 1/4 cup [ 1 cup size = 150 ml ]
ghee - 2 teaspoon
cashew - 5 - 6
raisins - 10 
cardamom powder - 2 pinches
boiled milk - 2 cups
jaggery or naatu sakkarai - 1/4 cup


  • heat ghee in a vessel and fry cashews and raisins to golden brown
  • take out the fried cashews and in the same pan, fry aval / flattened rice
  • once the aval is fried, add 2 cups of boiled milk
  • let it simmer for few minutes. Milk will slightly reduce and the aval will become soft
  • at this stage, add the powdered Naatu sakkarai / jaggery. [ If the jaggery has impurities, sprinkle some water in jaggery, boil it and then filter it to remove the impurities. Add the filtered jaggery water to the milk ]
  • add cardamom powder. 
  • Mix well and then switch off the flame.
  • Garnish with fried cashews and raisins
  • Once you add jaggery, there are chances that the milk may get curdled. To avoid that, either the jaggery water should be in room temperature or the milk should be in room temperature. Both should not be hot. Switch off the flame immediately once you add and mixed the jaggery to the milk. 

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