It is a spicy snack prepared with green chilli and stuffed with potato and onion stuffing.An ideal spicy evening tea time snack prepared with green bullhorn chillies.The stuffing is prepared with boiled mashed potatoes and finely chopped onion and spiced by chaat masala and chilli powder.

INGREDIENT:

For besan batter:

Besan flour - 1 cup

Rice flour - 1/4 cup

Red chili powder - 1 tsp

Turmeric powder - 1 tsp

Hing - a pinch

Salt - to taste

Water - 1/4 cup or as required

Baking soda - a pinch

Stuffing:

Potatoes - 2 boiled and peeled

Green chilli - 1 

Ginger - 1 tsp grated

Coriander leaves - 2 tsp

Onion - 1 finely chopped

Turmeric powder - 1 tsp

Red chili powder - 1 tsp

Salt - to taste

Jeera - 1 tsp

Hing - a pinch

Mango powder {dry} - 1 tsp

Other ingredient :

Large mirchi - 4 

Oil for deep frying

METHOD:

Besan butter recipe:

Firstly take besan , rice flour, chilli powder, turmeric powder, hing, salt. Mix well.Add water and make a smooth paste.Also add a pinch of baking soda and mix gently.

Stuffing:

Take the mashed potatoes, green chilli, ginger, ginger,coriander leaves, and onion.Also add turmeric powder, red chili powder, jeera, dry mango powder, salt, hing.Mix well.

Mirchi stuffing.

Firstly, slit the green chili at the centre and remove seeds.Also stuff the potatoes stuffing into the chili.

Dip the stuffed chili into besan butter, coat and deep fry to golden brown.

Finally serve the stuffed mirchi bajji with hot chai.

Pani puri is a popular food of india, where crisp fried dough balls are stuffed with potatoes, spicy tangy water.This is my most  favourite dish . I used to have pani puri often with my friends on the streets and it was something i have throughly enjoyed.

INGREDIENT:

Stuffing:

Potato - 2 to 3

Onion - 1

Chick pea - 1/2 cup

Chopped coriander leaves - few

Cumin powder - 1 tsp

Chaat masala powder - 1 tsp

Red chili powder - 1tsp

Black salt or regular salt - 1 tsp

Pani:

Chopped mint leaves - 1/ 2 cup

Chopper coriander leaves - 1 cup

Lemon juice - required

Ginger - 1 inch

Green chili - 2 to 3

Powdered jaggery or sugar - 3 to 5 tsp

Cumin powder - 1 tsp

Chaat powder - 1 tsp

Water -  1/3 for grinding 

1 to 11/2 cup of water to be added later add water as per the consistency you want

Boondi  - 1 to 3 tsp

Salt - required

Puri: 

Sooji - 1 cup

Maida 2 tsp

Baking soda - pinch

Salt 1/4 tsp

Oil - 2 tsp

Water 1/4 cup

Oil - for deep frying

Stuffing:

Boil the potatoes till they are cool completely.

Peel them and then chop them finally chop the onion if using it in a small bowl.Mix the potatoes onions, coriander leaves, cumin powder, chaat powder, and black salt or regular salt mix well and keep aside.

Pani:

In a blender add all the ingredient for pani add water and grind to fine chutney.Remove the green chutney in a large bowl. Rinse the mixer jar with 1/2 cup of water, and then add this water in the bowl then add 1/2 to 3/4 cup more water. Mix well check seasoning more salt or required powders and jaggery .Add the boondi to the pani

Puri:

Firstly  in a large bowl take 1 cup of rava and 2 tsp of maida, also add pinch of baking soda, 1/4 tsp salt and 1 tsp of oil.Combine all the ingredients well.Further add 1/4 cup of water and start to kneed.

Kneed to smooth and soft adding more water if required.Grease the dough with oil. Cover and rest for 20 minutes or untill the rava absorbs moisture.Now kneed the dough again making sure the dough is stiff absorbing moisture.Divide the dough into half and dust with maida.

Furthermore, roll the dough as thin as possible using a rolling pin.Take a small cup and start to make puris.Drop the prepared puri and press with the spoon to puff up. Once they puff , it wil automatically turn over. If not , once the bottom side is golden brown , tuen over the puri.

Remove the puri and drain over tissue paper to rremove excess oil

Pani puri shoots:

Take the 3 shoot glasses and fill them with pani. Crackle the top of the puri with a spoon.

Add 2 to 3 tsp of the boiled potatoes onion filling in the poori.

Place the stuffed puri on the shot glass and enjoy your pani puri shots .Serve the pani puri immediately. 

Vazhai poo is good for health. This is my first time i tried this recipe.Pulao smells are really great. Women are suggested to intake vazhaipoo once a week. Vazhai poo is mainly famous for vazhaipoo vadai in tamilnadu. I have tried vazhai poo pulao and it turned out very tasty. You can also try and enjoy it.
INGREDIENT:
Green paste
Coriander leaves - 1/2 cup
Mint leaves - 1/4 cup
Ginger - 1 inch
Garlic - 3 to 4 
Green chili - 1
Coconut - 1/2 cup
Water for grinding
Pulao
Briyani rice - 1 cup
Turmeric powder - 1tsp
Vazhai poo - 1 cup
Coriander powder - 1 tsp
Onion - 1 
Tomato - 1
Red chili powder - 1 tsp
Garam masala - 1/4 tsp
Coriander leaves 
water - 2 cup
or required
Salt needed
Whole spices
Bay leaf - 1 or 2
Cardamoms - 2
Clove - 1
Cinnamon - 1
Star anise - 1

METHOD:

Rinse 1 cup of rice well in water and then soak in enough water for 15 minutes

Take the ingredients mentioned for green chutney in a small grinder or blender to make a paste.

Heat 2 tsp of oil /butter in a pan. Add all the spices mentioned  under the list whole spices allow them to crackle.

Then add the thinly sliced onions. saute the onion still they start becoming light brown, then add tomato saute for a minutes.

Add the vazhaipoo cook for 2 to 3 minutes. Then add the ground paste, stir well and saute for couple of seconds.

Season with the following spices turmeric powder, coriander powder, red chili powder, garam masala. salt 

Stir very well and add the rice. Gently stir and mix the rice with rest of the ingredient.

Now add 2 cup of water . depending on the type and quality of rice you can add water

Cover and pressure cook on a medium flame for 15 minutes.

When the pressure settle down on its own remove the lid , gently fluff the rice

Finally serve the pulao with a side dish raita/chip of your choice

Ash gourd peel chutney is a very simple flavourful and highly nutritious chutney that serves as a great accompaniment for south indian breakfast foods like idli,dosa etc.. Next time you chop the pumpkin don't throw the peel, i am sure you will be pleasantly surprised at how good it taste.

INGREDIENT:

 Ash gourd peel - 1/4 cup

Water - 1/2 cup

Oil - required

Mustard - 1 tsp

Channa dal - 1 tsp

Urad dal - 1 tsp

Ksahmiri red chili - 3

Tamarind - one ball sized

Coconut - 1/4 cup

Jaggery - 1 tsp

Turmeric powder - 1/2 tsp

Curry leaves - few

Salt to taste  

METHOD:

Chop the ash gourd and separate skin. You can use the ash gourd to prepare any other dish.

Boil the skin with 1/2 cup water for 5 minutes or till they turn soft.

Add 2 tsp of oil in a kadai, once the oil is heat add  1 tsp channa dal dal, urad dal, and 3 whole red chili, saute on low flame till they turn golden brown.

Transfer to the blender and allow to cool completely. Also add in boiled ash gourd skin along with water.

Additionally add in 1/4 cup coconut 1/2 jaggery, 1/2 turmeric powder and salt to taste.. Blend to coarse paste.

Finally serve ash gourd peel chutney

Delicious ash gourd chutney is ready to serve with doas or idli.

Easy crispy snack from homemade fresh carrots. Every kids loves to pack this into their snack box.

Fingers or cutlet is a very delicious and crispy all time favourite snack. It is explained in very simple and easy steps. Do try this awesome recipe and win praises and compliment.

INGREDIENT:

Boiled carrot - 1 cup

Chopped coriander leaves - few

Ginger garlic grated - 1 tsp
Salt - required
Corn flour - 3 tsp
oats powder - 3 tsp
Black pepper - 1 tsp
Coriander powder - 1tsp
Red chili powder - 1 tsp
Garam masala powder - 1 tsp
Turmeric powder - 1tsp
Oats coarse for coating

Method:

Cut the carrot into finger size set aside.

In a large sauce pan pour water and add the carrots over medium flame, cook for 4 to 5 minutes.

Once done strain the carrots and then transfer it into a mixing bowl.

For coating:

In a large mixing bowl combine carrots, curry leaves, ginger garlic grated,  black pepper powder,salt,

corn flour, oats. String using your hands until all ingredient are combined.

Once done remove the carrots from the mixing bowl and keep them in a separate bowl

For the batter:

In a same  mixing bowl add oats powder, corn flour, salt mix everything. Add water little at a time to the mixture. Add all the spice powder mix well.

Dip the carrot fingers in the batter mixture and then coat it with oats oats coarse powder. Make sure the carrot finger are well combined. Once done set aside.

For frying:

In a deep frying pan, heat the oil on a medium flame, add the coated carrot finger in batches.

Deep fry them for 5 to 6 minutes until they are light and crunchy.

Follow the same procedure for the remaining carrot. Remove on a kitchen towel or tissue paper.

Serve carrot finger with tomato ketchup or mayonnaise.

The baby corn recipe, is a delicious recipe of baby corn that is marinated in a yogurt based mixture. The sweetness of the baby corn along with the spices make the stick delicious and easy to make starter.

Baby corn is a low - calorie vegetable that as similar calorie content to vegetables such as cauliflower, green peas. Baby corn is high in potassium and folic acid and has a better glycemic index then regular corn, make it a great substitute.

INGREDIENT:

Baby corn 4 to 5

Oil - needed

Marinade:

Yogurt - 1/4 cup

Corn flour - 2 tsp

Turmeric powder - 1 tsp

Red chili powder -  1 tsp

Salt - required

Garlic - 2 to 3 grated

Garam masala - 1 tsp

METHOD:

Wash and clean the baby corn and place them to stem in a steamer for about 4 to 5 minutes.

In a bowl add plain yogurt, corn flour and turmeric powder. Also add red chili powder, garam masala garlic grated, salt and make a thick paste.

Let the baby corn sit in the  marinate  for 20 minutes. 

Once thee baby corn have marinated well, it's time to toss them in a pan or tawa. So the corn get cooked and coated well with the marinade.

Heat a pan/tawa on medium heat.Add  a tablespoon of oil and place the baby corn along with marinade into the pan/tawa and toss them in the oil and heat until all the marinade has thickened and the baby corn cooked well.

Once done, remove the baby corn from the pan/tawa, insert tooth or skewers through the center, serve hot.

Hope you like the recipe.😃😃😃

Vazhai thandu Peas Gravy Recipe, today we will see how to prepare banana stem gravy. which is both equally healthy and delicious. Vazhai Thandu, full of of nutrition and rich is fiber. One of the well know benefit is weight loss and it helps to cure constipation because of its fiber content.Though it looks bit difficult to clean the stem and remove all those naaru/thread, you should definitely give a try to make this stem a regular{ not on daily basis} part of your diet. Whenever you clean vazhai thandu, put those chopped pieces in buttermilk to avoid browning of the stem. If using it on the next day, better leave this bowl in refrigerator and then prepare.

INGREDIENTS:

Banana stem - 1 cup

Onion - 1 cup

Tomato - 1 cup

Green chillies - 2 slit 

Garlic - 1 tsp grated

Peas - 1 cup

Coriander leaves - few

Bay leaf, clove,cinnamon - few  

Coriander powder - 1 tsp 

Red chili powder - 1 tsp 

Garam masala - 1 tsp

Turmeric powder - 1 tsp

Oil - 2 tsp

Salt required

Water required

White paste:

Coconut - 1 cup

Cashew 5 to 6

Sombu - 1 tsp

METHOD:

Heat 2 tsp of oil in a pressure cooker temper bay leaf, clove, cinnamon. Add slit green chillies, garlic grated.

Add chopped onion and saute a while.

Add the tomato and give a stir. Add chopped thandu, peas  and all the masala powder. Stir well everything. Now add the salt to taste everything. Add required water, close the lid and pressure cook  for 4 - 5 whistles. Remove from the heat and let the pressure settle down.  

Grind coconut, cashew, sombu in a mixer to smooth paste adding enough water. Keep it aside

Now add the coconut paste, garnish with  coriander leaves.

 Serve hot as an accompaniment  with hot rice. It also taste good with idly/dosa and pooris.

Masala chai  is flavoured tea. It is a mixture of aromatic indian spices and herbs. Many indians like to have a tea in the morning or during evening. I am sharing my method of preparing tea. If you wish to enjoy masala chai regularly, try this recipe.

INGREDIENT: { 2 Serving}

Cardamom - 2 or 3
Cinnamon - 1 inch
Tea powder - 2 tsp
Sugar - 3 to 4 tsp as per your taste
Ginger - 1 inch
Milk - 1 glass
Black pepper - 2 or 3
Water - 1 glass

Method:

In a small pan with a handle, heat one glass of water.

Let the water come to boil and the add the crushed cinnamon, ginger, cardamom, and whole pepper.

Add the sugar as per taste.

Now add the 2 tsp of tea powder. Boil for a minute, this boiling time depends on how strong you want your tea.

Add milk, after adding milk boil for 2 to 3 minutes.

Pour the tea through a tea strainer directly in the cup.

Serve masala chai hot with some indian snack or cookies \ biscuit.

Happy cooking guys.😃😃😃

Happy new year 2019, Friends! 

Today am sharing a healthier, lighter yet flavourful version of Dry Methi Paneer. A quick and easy recipe made with fenugreek leaves and paneer.

Ingredient needed:

Methi leaves - 1 cup

Paneer - 1 cup

Onion - 1 

Tomato - 1 

Green chillies - 2 slit

Ginger and garlic - 1 tsp grated

Curry leaves - few

Red chili powder - 1 tsp 

Turmeric powder - 1 tsp

Salt - 1 tsp

Garam masala - 1 tsp

Cumin seed - 1 tsp

Oil - required

Method:

Heat the 2 tsp of oil in a pan,  add cumin seed, when its crackle and split green chillies,  giner garlic grated . Saute and cook for 10 seconds or until the fragrances develops.

Add chopped onion, tomato curry leaves saute for a minutes.

Add methi leaves, cover the lid and let it cook till the methi leaves are wilted and tender, this could take about 4 to 5 minutes.

Add salt, red chili powder, turmeric powder, garam masala, and the paneer. Gently toss it around and cook for 3 mintues.

Finally add the crushed kasoori methi, if you want.

Serve as a accompaniment for rice or roti.