Vazhakkai made with pepper adds very nice flavour to the dish, also tastes great. No onion, no garlic recipe.
Vj had this vazhakkai milagu poriyal in a restaurant, he said the pepper flavour was very nice in the recipe. Sadly it had fennel/ saunf/ soambu in it which he did not like. I too tasted a piece of the poriyal and loved the flavor of pepper and fennel together. I told the same to Vj that without fennel, it won't be tasting the same. He told he would not mind the flavour, just that it should not come in his mouth for biting. So I thought I would add a little fennel powder and try. I felt it was not as the same flavour when the fennel is used for tempering or crushed and added.

I just skipping the fennel seeds part, but if you love it, do try with fennel by tempering along. Otherwise if you don't like, skip it and try.

Vazhakkai milagu poriyal recipe

Recipe Cuisine: Indian |  Recipe Category: Lunch
Prep Time: 5 mins |  Cook time: 15 mins |  Serves: 2  | Author: Raks anand

Click here for cup measurements

Vazhakkai made with pepper adds very nice flavour to the dish, also tastes great. No onion, no garlic recipe.

Ingredients

Plantain, large - 1
Black pepper, crushed - 1 tsp
Turmeric - 1/4 tsp
Grated coconut - 1/4 cup
Salt - as needed
To temper
Oil - 2 tsp
Mustard - 1/2 tsp
Urad dal - 1 tsp
Fennel seeds (optional) - 1/2 tsp

Method:

1. Cut off the top and bottom of the plantain/ vazhakkai. Slice the skin carefully to discard it. Cut into small cubes. Keep immersed in rice washed water or plain water.
2. Bring water to boil, add salt, turmeric and the cubed plantain/ vazhakkai.
3. Cook for two minutes or until done. Drain from water.
4. Heat a kadai with oil. Temper with mustard, urad dal and fennel seeds if adding.
5. Add plantain, crushed black pepper and mix well for a minute.
6. Add grated coconut and continue cooking for one more minute.

Notes

• Please use crushed pepper, not fine powder. Crush freshly and use as pepper is the main flavour in it.
• If you want to skip coconut, you can skip. Just use 2 tsp extra coconut oil in the last step.

Tags: vazhakkai, milagu, poriyal

How to make vazhakkai milagu poriyal:

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Puli koozh recipe, how to make puli koozh

Puli koozh is a tangy breakfast, dinner made with rice, tamarind as main ingredients. Quick and easy to prepare puli koozh. Some call it as puli upma too.
Amma makes koozh for breakfast very often. Because my bro loves koozh, all sort of koozhs like mor koozh, puli koozh or plain koozh. I was not a big fan, even now not very much, upma fan forever 🤩

Whenever the verum arisi dosa batter is leftover, then amma quickly makes koozh with coconut oil and serves as evening snack for us. I have already posted mor koozh, with millets, thought of posting puli koozh the way amma makes. I have used idli rice, it gives really tasty results. You can also use other eating rice/ raw rice.
After long time I had puli koozh and loved the vazhuk vazhuk koozh that went inside throat like halwa, even I gave some to Vj, he too loved koozh. Puli koozh is also called as puli upma or kali.

Puli koozh recipe

Recipe Cuisine: Indian |  Recipe Category: Breakfast
Prep Time: 3 hrs + 5 mins |  Cook time: 15 mins |  Serves: 2  | Author: Raks anand

Click here for cup measurements

Puli koozh is a tangy breakfast, dinner made with rice, tamarind as main ingredients. Quick and easy to prepare puli koozh. Some call it as puli upma too.

Click here to read pulikoozh in tamil

Ingredients

Idli rice - 1/2 cup
Tamarind - 1 tsp, packed
Turmeric - 1/8 tsp
Salt - as needed
Sesame oil - 2 tsp
To temper
Oil - 2 tsp
Mustard - 1/2 tsp
Urad dal - 1 tsp
Chana dal - 1 tsp
Red chilli - 3
Curry leaves - 1 sprig
Asafoetida - 1/8 tsp

Method:

1. Wash, soak idli rice for minimum 3 hrs. Soak tamarind in hot water (1/4 cup).
2. Drain water and grind the rice with 1/2 cup water until really smooth.
3. Extract tamarind juice with another 1/4 cup. Heat a kadai with oil. Splutter mustard, add torn red chilli, urad dal, chana dal, asafoetida and lastly curry leaves.
4. Add 2 cups water under sim and add turmeric, salt.
5. Add the ground rice batter immediately and keep stirring as you pour.
6. Keep stirring and at once stage the colour changes as the batter gets cooked.
7. Once translucent and thick, cook covered.
8. Cook for 5 mins and garnish with sesame oil. Now the koozh will be non sticky like halwa.

Notes

• You can use millet like samai, kuthiraivali, varagu in place of rice. 
• You can mix tamarind juice, water, salt, turmeric and the ground rice together well and add after tempering. This will prevent lump formation for beginners.
• You can do the same instantly with store bought rice flour too. Just dissolve 3/4 cup rice flour in 2 cups water, tamarind extract, turmeric, salt and proceed

Tags: Puli koozh, south Indian

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Lemon paneer is a simple paneer dish, can be had as such for a filling evening snack. Very simple and easy recipe with paneer.
I saw lemon paneer in my Instagram feed few months back and from the time I saw the picture, I was so much tempted to try at home. I have no idea what the recipe is or no idea how it would taste, but I got a rough idea how I wanted it to taste, so tried and loved it a lot. I am not sure if this can be had as accompaniment for anything, but it was yumm as such.

I love all lemony things like lemon rice, lemon rasam, lemon idiyappam, lemon aval, lemon oats. I even make lemon quinoa. So obviously I loved this one too. Do try for a change and I am sure you will not be dissapointed.

Lemon Paneer recipe

Recipe Cuisine: Indian |  Recipe Category: Snack
Prep Time: 10 mins |  Cook time: 20 mins |  Serves: 1  | Author: Raks anand

Click here for cup measurements

Lemon paneer is a simple paneer dish, can be had as such for a filling evening snack. Very simple and easy recipe with paneer.

Ingredients

Lemon - 1
Paneer, frozen cubes - 1 cup
Garlic, finely chopped - 2 tsp
Onion - 1/2
Capsicum, chopped - 3 tbsp
Green chilli - 3
Maida/ all purpose flour - 2 tbsp
Corn flour - 2 tbsp
Lemon zest - 1/2 tsp
Turmeric - 1/4 tsp
Cooking soda - a pinch
Coriander leaves, chopped - 2 tbsp
Spring onion, chopped - 2 tbsp
Oil as needed
Salt as needed

Method:

1. Keep paneer immersed in hot water until use. Chop onion, capsicum, coriander leaves, spring onion. Slice green chilli diagonally. 
2. Make a batter out of maida, 1 tbsp corn flour (corn starch), salt, 1/8 tsp turmeric, cooking soda, lemon zest, with water. 
3. Dip each cube in the batter and deep fry in hot oil. You can fry few per batch. 
4. Drain over paper towel. Repeat to finish.
5. In a kadai/ pan heat 1 tbsp oil. Add garlic, green chillies.
6. Fry till fragrant and add cubed onion, capsicum. Fry till onion turns translucent.
7. Add 1 cup water. Bring to boil. Add deep fried paneer cubes. 
8. Dissolve 1 tbsp corn flour in 2 tbsp water. Stir in the boiling water.
9. Once thick, garnish with chopped coriander, spring onion. Switch off the flame, squeeze the lemon juice.

Notes

• Just scrape gently the yellow skin of lemon for lemon zest. No white part, only the yellow skin.
• You can skip spring onion and use coriander leaves alone.
• Do not boil for long time as the fried paneer will lose its outer skin if boiled for long time.
• If chilli is less spicy, add more to balance the tanginess.
• Do not reduce lemon, lemon flavour should be more.

Tags: lemon paneer

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How to make paneer cutlet, paneer cutlet recipe

Paneer cutlet is a easy, quick to prepare snack idea for evening. Full video, step by step detailed pictures of no onion no garlic paneer cutlet recipe.
I have tried paneer cutlet only once before this. Have not thought making cutlet with paneer until when I tasted in Bikanervala when Aj ordered it. I liked the way they had shaped into hearts, wanted to try the same way but somehow forgot and made a regular shape. Last time when I tried after seeing a Youtube video was with onion, I wanted to make a no onion no garlic version, so used the same recipe as in my paneer pasanda recipe. But since this is had as snack, I added masala powders to make it more flavourful and tasty.

It turns out super soft and delicious. I thought I should make this often. I kept the recipe simple without any additions other than potato, but you can fortify with carrot or other veggies. But make sure to chop really fine, otherwise you will have difficult time keeping the cutlet in shape while cooking.

Paneer cutlet recipe

Recipe Cuisine: Indian |  Recipe Category: Snack
Prep Time: 30 mins |  Cook time: 15 mins |  Makes: 8  | Author: Raks anand

Click here for cup measurements

Paneer cutlet is a easy, quick to prepare snack idea for evening. Full video, step by step detailed pictures of no onion no garlic paneer cutlet recipe.

Ingredients

Paneer cubes - 2 cups
Potato, cooked - 1
Maida - 2 tbsp
Green chilli - 1
Red chilli powder - 1 tsp
Kitchen king masala - 1/2 tsp
Chaat masala - 1/2 tsp
Turmeric - 1/8 tsp
Coriander leaves - 1/4 cup
Salt - as needed
Bread crumbs - 1/2 cup
Maida - 2 tbsp
(to coat)
Oil - To deep fry

Method:

1. Pressure cook potato and crumble/ grate for even mixing. 
2. Keep paneer immersed in hot water until soft (20 mins). Drain water, crumble in a mixer.
3. Take crumbled paneer in a mixing bowl. Add potato, maida, very finely chopped green chilli and coriander leaves, red chilli powder, garam masala powder, chaat masala powder, turmeric powder, required salt. Mix well.
4. Divide into equal sized balls. Shape into cutlets (Your favorite shape).
5. In a shallow dish, make a paste of maida with little water, salt. The paste should not be too thick.
6. Dip the shaped cutlets in maida paste, coat with bread crumbs. 
7. Heat oil in kadai and deep fry in batches until golden. Drain in paper towel.

Notes

• I usually microwave for 2 or 3 mins (wash, prick in 2-3 places). This ensures no water is retained in the potato, so no sogginess.
• Potato, maida are added for binding. If your cutlet breaks, you can add more maida or even grind a bread slice and mix with the mixture for troubleshooting. Adjust spice accordingly. 
• If you want to make this cutlets gluten free, you can use gram flour for binding, corn flour for coating.
• Grinding paneer in mixer ensures really fine crumble and helps in binding easily.

Tags: paneer, cutlet

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Bhel puri inspired stuffing for paratha makes a tasty chatpata paratha. Paratha preparation with step by step pictures.
I saw this idea of Bhel puri paratha from a restaurant menu, while browsing instagram. I have heard about sev paratha, have not tried though. So thought it was an excellent one to try as I always love stuffed parathas. So added as much as possible ingredients to bring a chaat feel to prepare bhel puri stuffed paratha.

To reader friends in Singapore, I have been using Pushcart for my Indian grocery shopping online. I so far love their service. Do give it a try to experience yourself. They have wide range of products, keep adding top brands and they are open for suggestions.
Recently they have added India gate basmati rice, Amul products, even Sri Murugan rage of products available with them. Do check out their frozen section too for Ready to cook, Ready to Eat items which would save your time. It will be really helpful for bachelors. Save your trip to Little India and the products are delivered at your doorstep the very next day, in your chosen convenient time.

Bhel puri paratha recipe

Recipe Cuisine: Indian |  Recipe Category: Lunch
Prep Time: 15 mins |  Cook time: 20 mins |  Makes: 5  | Author: Raks anand

Click here for cup measurements

Bhel puri inspired stuffing for paratha makes a tasty chatpata paratha. Paratha preparation with step by step pictures.

Ingredients

Pori/ Mamra - 1 cup
Sev - 3/4 cup
Onion - 1
Potato, cooked - 1
Green chilli - 1
Coriander leaves, chopped - 1/4 cup
Red chilli powder - 1 tsp
Chaat masala - 1 tsp
Lemon - 1/2
Green chutney - 1 tsp
Sweet chutney - 1 tsp
Dough
Wheat flour/ Atta- 1 cup
Oil - 2 tsp
Salt - as needed
Water - as needed

Method

1. Take flour, salt in a mixing bowl. Add oil and enough water to make a soft dough.
2. Set aside for minimum 10 mins. Divide into 5 equal sized balls.
3. To make stuffing, in a mixing bowl, add pori, sev, finely chopped - onion, coriander leaves, green chilli, mashed potato, chilli powder, chaat masala, lemon, green chutney, sweet chutney and mix well. Add salt if needed as chaat masala has salt in it.
4. Spread the rolled dough into a thick disc. Place equal sized stuffing inside and seal by covering it with the dough from all the sides. Flatten and dust well.
5. Roll out carefully into thick parathas. Heat tawa and cook both sides until golden spots appear. 

Notes

• Sweet chutney and green chutney are optional. Just add a tsp of tomato sauce and more coriander leaves instead.
• Best way to use softened mamra. 

Tags: paratha recipes

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Soft buns prepared with sweet corn topping. Little cheese adds a delicious twist to the taste. Full video, step by step detailed post.
Last year saw sweet corn stuffed buns in a restaurant menu here in Singapore, since then wanted to try sweet corn stuffed buns. But it took this long for me as I have stopped buying sweet corn off late. Somehow craved for sweet corn and got some frozen corn. After making sweet corn sandwich, I thought I should make buns before the corn gets over. So made this bun more like with sweet corn topping than stuffing. I used my basic dough I usually make pizza/ buns. It turned out really good and we all enjoyed it a lot.

Sweet corn buns recipe

Recipe Cuisine: Indian |  Recipe Category: Snack
Prep Time: 1 Hr 30 mins |  Cook time: 20 mins |  Makes: 6  | Author: Raks anand

Click here for cup measurements

Soft buns prepared with sweet corn topping. Little cheese adds a delicious twist to the taste. Full video, step by step detailed post.

Ingredients

All purpose flour/ Maida - 1 & 1/2 cups
Instant yeast - 1 tsp, heaped
Milk - 1/4 cup
Water - 1/4 cup + needed
Butter - 3 tbsp
Salt - 3/4 tsp
Sugar - 1 tbsp
Sweet corn (Frozen) - 1 & 1/2 cup
Capsicum - 3 tbsp
Birds eye chilli/ Red ripe chilli - 1
Italian herbs - 1/4 tsp
Mozzarella cheese - 1/4 cup
Butter - 2 tsp
Milk & Butter for brushing

Method:

1. Take all purpose flour in a mixing bowl. Add sugar, salt, yeast to the flour and mix well.
2. Add lukewarm water plus water, mix well. The dough should be loose and sticky side for softer results.
3. 3 tbsp butter goes in and knead well for 10 mins.
4. Oil the surface and cover with cling wrap or damp cloth. Keep aside for rising for an hour, so that the dough volume doubles.
5. Punch down once its risen fully. Knead again for 5 mins to smooth.
6. Divide into 6 equal sized balls. Dust with flour if it is too sticky to handle.
7. Shape to smooth balls by tucking in at the bottom. Refer video for easy understanding.
8. Use a spatula to make a dent in the middle lengthwise. Keep aside covered for second rise for 10 mins.
9. Preheat oven at 190 deg C. Steam cook sweet corn with salt for 10 mins or until done.
10. Take cooked corn, chopped capsicum, very finely chopped red ripe chilli, italian herbs in a mixing bowl and mix 2 tsp butter with it.
11. After 10 mins, brush the buns with milk generously (milk wash) Now spread 2 spoons of prepared corn mixture over the buns. 
12. Bake for 12 mins. Take out and sprinkle little cheese over each bun.
13. Bake again for 5 mins. Brush with butter generously once done.

Notes

• I have added cheese on the top towards ending to keep the corn intact. Otherwise it may fall apart. In case if you are wondering why not mix with the corn, I wanted very less cheese, so sprinkle little over the top towards end of baking.
• I forgot milk wash in step 11 before topping. So in the video you will see me giving milk wash after topping the buns.
• Red ripe chillis or birds eye chilli adds a spicy twist to the topping. You can replace it with red chilli flakes or black pepper too.
• You can use mayonnaise as I saw in this video and skip cheese fully in the recipe. In that case just mix mayo with corn before topping and bake continuously.
• The dough should be on sticky side to achieve soft buns, you can use flour to dust while handling. 

Tags: Sweet corn buns, savory bun recipes

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Cabbage peas poriyal, cabbage poriyal recipe

Cabbage poriyal is a mild accompaniment in a lunch menu. I have added peas to it, you can follow the same method for plain cabbage poriyal too. Step by step pictures detailed post.
I am having cabbage peas poriyal in my drafts for almost three years now. I kept it for so long that I never felt like posting this simple recipe. But when I made this poriyal last week, again freshly clicked to make this post. This could help beginners in cooking who wants to learn basic south Indian cooking (TN).

Poriyal in our home means mild spiced vegetable accompaniment, with a must addition of scraped coconut added towards the end. It should be looking fluffy, dry and separate(udhir udhirya). Kari/curry (not the gravy curry) usually made spicy without coconut either like my potato curry or with onion tomato base (like my vendakkai curry). Mom makes poriyals mostly and she even includes coconut in potato. I learnt onion tomato based curry only from my mami (MIL), also making curry without coconut.
I eat poriyals mostly mixed with rice and ghee/ sesame oil, as I am bad when it comes to eating vegetables🙄. So is Aj when it comes to poriyals. He doesn't like coconut added mild poriyals, so same way I give him too, that is mix rice with ghee and poriyal so that he consumes that vegetable too.
The draft I have is my mami's method of making cabbage poriyal. Both my mom and mami boils veggie in water with our sambar powder and salt, drain water, then prepare poriyal with the vegetable. I don't know🤷🏻‍♀️ why waste the nutrients, but I too learnt the same from them and blindly followed for a long time. Even now, certain poriyals I do the same, but trying to avoid as much as possible.
My mami makes cabbage poriyal by boiling chopped cabbage in water with sambar powder and turmeric, ginger, salt drains water once cooked and then proceed to prepare poriyal. She takes out the ginger, yet the cabbage will have ginger flavour in it.
Mom makes same way when it comes to cooking process, but just boils with salt. Her poriyal will be white not yellow and she uses moong dal while boiling cabbage. Green chilli will be added along with onion for spice and it gives a nice flavour too.

I kind of mixed these both methods for this post. I love shredding cabbage in a mandoline slicer as it is easy as well as looks good. Basic thing to be kept in mind while making vegetables, do not over cook and make it soggy. Also never let the onion or vegetable get browned, this will help the poriyal look nice, than dull in colour. I love adding lots of onion for cabbage poriyal as I love that way.

Cabbage peas poriyal recipe

Recipe Cuisine: Indian |  Recipe Category: Lunch
Prep Time: 10 mins |  Cook time: 15 mins |  Serves: 3  | Author: Raks anand

Click here for cup measurements

Cabbage poriyal is a mild accompaniment in a lunch menu. I have added peas to it, you can follow the same method for plain cabbage poriyal too. Step by step pictures detailed post.

Ingredients

Cabbage, shredded - 2 & 1/2 cups
Green peas - 1/4 cup heaped
Ginger - 1 small piece
Onion - 1
Green chilli - 4
Salt as needed
To temper
Oil - 2 tsp
Mustard - 1/2 tsp
Urad dal - 1 tsp
Curry leaves - 1 sprig

Method:

1. Shred cabbage in a mandoline slicer. 
2. Chop onions finely, slit green chilli and cut into two. Peel ginger and keep as such as a piece. 
3. In a kadai/ pan, heat oil, splutter mustard, add urad dal give it a fry. Drop curry leaves in it, followed by chopped onion, slit green chillies, ginger.
4. Fry for a minute just to make it translucent, without browning/ changing colour.
5. Add green peas and stir fry for a minute more.
6. Shredded cabbage goes into this along with turmeric, required salt.
7. Stir fry for 2 minutes until cabbage shrinks. Colour should not change.
8. Sprinkle 1/4 cup water and cook covered for 4 mins.
9. Once done, take out the ginger and add scraped coconut. 
10. Cook for a minute or two. until the poriyal is dry. 

Notes

• Make sure that water is fully evaporated before adding coconut. If water is still there after you open the lid, cook without lid and let water evaporate.
• Carrot can also be added along, or replaced for peas.

Tags: cabbage peas poriyal

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Aadi koozh, easy aadi ragi koozh

Aadi koozh is made with ragi, kezhvaragu with other ingredients like buttermilk, raw onion, green chillies. I have added raw mango and ginger to make it more tasty and flavourful.

I have seen amma making ragi kanji with jaggery and make salted version with buttermilk, for breakfast. Otherwise, have not seen her making during the month of aadi. Also I have not tasted in the amman temples where they serve aadi koozh. But always tempted by this term aadi koozh. So I thought of asking my friends and couple of them told their version.
I will sure share the other one too, but first this aadi koozh recipe shared by Sugu (Sugumari). She regularly visits temple and involved in distributing prasadam to everyone which I always admire in her. It's not only about offering food to God, it's also the distribution to the people which makes us happy and content.
She called me to share the method she makes and also sent a sweetest voice note too. Tried and loved it. Me and Vj had this for breakfast. I understand there are various version, like fermenting before making koozh, adding rice to the kanji etc. But this too is very tasty and perfect for breakfast. This has mango in it which I love the best.

Aadi koozh recipe

Recipe Cuisine: Indian |  Recipe Category: Breakfast
Prep Time: 15 mins |  Cook time: 15 mins |  Serves: 2  | Author: Raks anand

Click here for cup measurements

Aadi koozh is made with ragi, kezhvaragu with other ingredients like buttermilk, raw onion, green chillies. I have added raw mango and ginger to make it more tasty and flavourful.

Ingredients

Ragi flour - 1/4 cup
Curd - 1/4 cup
Onion, chopped - 1/2 cup
Green chilli - 1
Coriander leaves, chopped - 1 tbsp
Ginger, grated - 1 tsp
Unripe mango , chopped - 3 tbsp
Salt - as needed
Water - as needed

Method:

1. Chop finely onion, green chilli, coriander leaves, mango. Grate ginger and keep aside. Boil 1 & 1/2 cup water side by side.
2. Dissolve ragi flour in 3/4 cup water using a whisk without any lumps.
3. Once water starts to boil, pour the ragi, stirring simultaneously to avoid forming lumps.
4. Keep the flame in medium and keep stirring, as it tends to get stuck/ burn at the bottom of vessel.
5. Cook in medium flame until the colour changes dark and shiny. It took 5 mins for me to cook the ragi.
6. Switch off the stove, add chopped items and stir well. Once warm enough to handle, add buttermilk. (Beat well 1/4 cup curd using a whisk until smooth. Add one cup water and make buttermilk)

Notes

• Make sure to cook in medium flame and keep stirring to avoid getting burnt at the bottom.
• My friend asked to add chopped items while cooking itself. You can try adding like that too. I was worried about mango's crunchiness, so added at the end.

How to make aadi koozh step by step pictures

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