Monday, March 31, 2014

Shortbread cookies recipe | How to make shortbread cookies

shortbread-cookies-recipe
I have tried baking shortbread cookies when I started experimenting baking. But it didn’t turn out good. It did, but due to my confusion I over baked the cookies and spoiled it. Then after that I had no heart to try as it has lots of butter. Now I got confidence to try again and tried last week as Aj wanted something for snack and he wanted me to bake some cookies. Mainly he wanted to enter kitchen helping me, so since its holidays for him I thought let me involve him to keep him engaged. So I referred Martha Stewarts recipe and tried this time. It came out good and even Vj loved it. So why not bake these cookies and pack your kids snack box with homemade butter cookies?
shortbread-cookies

Shortbread cookies recipe

Recipe Cuisine: Continental  |  Recipe Category: Snack
Prep Time: 1 hr 30mins    |  Cook time: 15 mins    Makes: 30 

Ingredients

All purpose flour/ Maida - 1 cup

Powdered sugar - 1/4 cup

Unsalted butter - 1/2 cup

Salt - 1/4 tsp

Vanilla essence - 1/2 tsp


Method

  1. First bring butter to room temperature to soften it. Do not melt. beat with a whisk until fluffy (3 minutes). I used my hand blender with whisk attachment but you can use you hands. Make sure you beat well. Add powdered sugar, vanilla and again beat fluffy.
  2. Shortbread cookies recipe step 1
  3. Mix flour and salt well and add it to the beaten butter sugar mixture. Make dough. If your dough is too sticky and doesn’t hold a shape, add 1 or 2 more tblps of flour until you are able to form a soft non-sticky dough. Mine turned gooey, so I had to add few more tblsp of flour. Nothing went wrong, so you can do that if needed.
  4. Shortbread cookies recipe step 2
  5. Flatten to disc and wrap with a cling wrap. Keep refrigerated for atleast an hour.
  6. Shortbread cookies recipe step 3
  7. Line baking tray with baking sheets. Roll out the dough using rolling pin for 1/4 inch thickness. (You can use a butter paper over the dough to avoid sticking to the rolling pin, just in case).
  8. Shortbread cookies recipe step 4
  9. Using your favorite shape of cookie cutter, cut out the cookies. Take out the other parts of the dough leaving the cut cookie in its place without disturbing its shape. Re-roll the scraps again and cut out cookies. Use a spatula to take out the cookies.
  10. Shortbread cookies recipe step 5
  11. Arrange carefully in the baking tray. Refrigerate it for 30 minutes before baking. Preheat oven for 160 deg C (or 325 F). Bake for 15- 18 minutes until the sides of the cookies just start to change colour. Cool over wire rack completely before baking.
  12. Shortbread cookies recipe step 6

Notes

    • Refrigerating the dough is very important, give enough time.
    • After cutting out the shapes in the rolled out dough, take out the side row by row for easily taking out the cookies.
    • If while re rolling, its difficult for your to handle, refrigerate the dough again. To avoid this, act quickly. Do not knead much with your hands as it will melt the butter and soften the dough.
    • After the sides start changing its colour, the centre part may still be soft, which you need not worry, it will get firm after it gets cooled down completely.
    • Dot over bake as it will affect the taste.
    • My cookie cutter is too tiny so I got more than mentioned.

Tastes and smells divinely, I love especially after 2-3 days.

shortbread cookies

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Sunday, March 30, 2014

Idli, Dosa, Kadappa, Chutney, Podi - Breakfast menu 8

Idli dosa kadappa

I have told enough about my kadappa story in my Kumbakonam Kadappa recipe. Though I like it very much these days, I make very rarely as Aj is not liking the combination. But Vj told its his favorite this time. So I should make it often. I planned to bring my kadappa recipe to limelight so made this weekend special breakfast. I had to make chutney for Aj, I made onion tomato chutney as that is his favorite among the chutneys. I love kadappa with idli sure, but with dosa the best. I tried making dosa with a flat bottomed small bowl as they do in restaurants. What’s the big deal? Yeah I always love to watch the making of dosa at restaurants. Of course through youtube I enjoy watching it. I tried using dabara few times but it keeps sticking and end up in dosa with torn spots. I think it comes better with practise. Also our dosa pan is small that our hands are not free while spreading as they do. We do it slow and by that time the batter gets cooked and get stuck to the bowl. Still I tried today and I should say it came out good. I like this mainly because of the even browning. When we use ladle we get concentric circles that gets browned and gives a different look. I love that looks, no problem, but I wanted even browned dosa too as we get in restaurants. So tried this and found better browning, I am sure I will improve if I make often. Lets move on to the planning and making part.

Check out the full individual recipes
  1. Video to make crispy roast dosa
  2. How to make idli & dosa
  3. Onion tomato chutney recipe
  4. Kadappa recipe
  5. Idli podi recipe
Check out this interesting saravana bhavan style onion tomato gravy and the chutney recipes too.

Breakfast with Idli, dosa, Kadappa, Chutney, Podi

Recipe Cuisine: Indian   |  Recipe Category: Breakfast
Prep Time: 12 hr     |  Cook time: 45 mins    |  Serves: 4

  1. Have to plan the  before day and grind idli dosa batter. I soak by 3 in summer days and grind after 6, keep overnight for fermentation. Next day use as required.
  2. After coffee works, pressure cook potato and moong dal for kadappa. If you want to make it quick, then you can start cutting works side by side. But I like to relax a bit after coffee work.
  3. Once potato and dal are done, keep potatoes for cooling and proceed to the cutting works. Onion for chutney and kadappa, tomato for chutney and kadappa.
  4. Grate coconut as needed for chutney and kadappa, as usual, I had grated coconut forzen so used that. Keep all other ingredients ready like green chillies, coriander leaves, curry leaves, red chilli, channa dal etc.
  5. First roast for chutney, then temper for it in a bowl, next temper and fry onions with tomato if using for kadappa. Transfer to another vessel and boil for kadappa.
  6. Fry onion and tomato for chutney and cool it down. Grind chutney, keep aside.
  7. Grind for kadappa and finish preparing kadappa, while it boils you can make idlies too.
  8. Lastly when you are ready for breakfast, make hot dosas if needed and serve.

Breakfast with Idli, dosa, kadappa, onion tomato chutney, idli podi – ready! Here is a snap with only idlis.
Idli kadappa

Happy Cooking !!

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Friday, March 28, 2014

Masala mor recipe (Masala neer mor)

masala-mor
I have been thinking to try this for more than 2 weeks now since my friend Sangeeta told the recipe. I thought it would be a chaas recipe until the day before I tried. But she said it is pukka mor recipe and even suggested to present with ‘Sombu’ here in the pictures. I was first sceptical to try this as it had both ginger and garlic in this recipe. So I double confirmed her if it will be stinky. But she told you wont even know that there is both ginger and garlic in this and as she said, when I made and had, it was so so delicious and awesome. Its very simple, perfect for this summer and you can make use of the last too sour curd you have if any. Otherwise you can make it with fresh curd too. I am sure this will be fresh for you, different from neer mor and masala chaas. Impress everyone with this masala mor this summer!!

masala-mor-recipe

Masala mor recipe

Recipe Cuisine: Indian  |  Recipe Category: Drink
Prep Time: 10 mins    |  Cook time: 0 mins    Serves: 4

Ingredients

Curd/ Plain yogurt - 1/2 cup

Mint leaves - 8

Coriander leaves - 2 sprigs

Garlic - 1 flake

Ginger - Small piece same as garlic size

Green chilli - 1

Water & Salt - As needed


Method

  1. Clean the ingredients needed and grind it with curd and little water, salt using a blender.
  2. 1-grind
  3. Filter it and add more water to make it thin consistency and adjust salt as needed.
  4. 2-filter

Notes

    • Do not add more leaves or ginger garlic as it will over power.
    • You can add 1/4 tsp of jeera or ajwain/ oman to this while grinding. Not more than 1/4 tsp but.
    • The consistency is purely your choice, so add water and salt accordingly.

Keep refrigerated and serve chilled when ever needed. And Beat the Heat this summer.

masala-mor-recipe

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Wednesday, March 26, 2014

Beetroot pulao recipe (Beetroot pulav) | Beetroot recipes

beetroot-puloa-1 
This beetroot pulao is suggested by a reader (Aby Senthil) when I posted Channa pulao. She mailed immediately saying we can try beetroot pulao same way as my channa pulao. And sent the recipe too. So one day I tried and turned out great. Aj loved it. Me too loved it. Once when we went to our mama’s house my mami had made biryani with beetroot. Usually we don’t add beets in Biryani, so it was quite different, attractive and tasty too. But never tried on my own. This is the first time I made and will make it often for ourselves. Do try it for a change, your kid would love it for its colour.
beetroot-pulao

Beetroot pulao recipe

Recipe Cuisine: Indian  |  Recipe Category: Lunch
Prep Time: 30 mins    |  Cook time: 25 mins    Serves: 3

Ingredients

Basmati rice - 1 cup heaped

Beetroot, chopped - 1 cup

Green peas - 1/2 cup

Onion - 1

Ginger garlic paste - 1 tsp

Red chilli powder - 1 tsp

Coriander seeds powder - 1 tsp

Turmeric - 1/8 tsp

Coconut milk, thin - 1 cup

Coriander leaves, chopped - 2 tblsp

Salt - As needed


To temper

Oil / Ghee - 2 tsp

Bay leaf - 1

Cinnamon - 1 piece

Cardamom - 1

Clove - 1

Saunf (fennel seeds) - 1/2 tsp


Method

  1. Soak basmati rice for atleast 1/2 hour. Heat a small pressure cooker with oil/ ghee, temper with the items given under ‘To temper’ table in order. Add thinly sliced onions and fry till transparent. 1-temper
  2. Add ginger garlic paste and fry for a minute in medium flame. Add beetroot and green peas. Add little salt and continue frying for 2 mins in medium flame. 2-fry
  3. Add turmeric, chilli powder and dhaniya powder and give it a fry. Add thin coconut milk and a cup of water. Bring to boil, add required salt and soaked basmati rice. Mix well.3-cook 
  4. Cook for 14 minutes in lowest possible flame with lid and pressure valve. Or upto 2 whittles in medium flame. Garnish with coriander leaves.5-ready

Notes

    • You can garnish with fried cashews too.
    • You can skip green peas.
    • I didn’t had ginger garlic paste, so I pressed ginger and garlic in garlic press.

Serve hot with any raita, onion raita best or boondi raita and chips.

beetroot-pulao-recipe
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Monday, March 24, 2014

Elai vadam recipe | Elai vadam | Summer specials

elai-vadam-recipe
Learn how to make elai vadam easily at home. you need not have a stand as well. With step by step pictures for easy understanding.
Elai vadam is one I tasted few times as amma makes, but the time when I realized its taste and worthiness is after my delivery. My mom made it and toast directly over fire and give me along the pathiya saapadu. It will be so light and crisp inspite it is toasted dry over fire. My mom and MIL both makes this but in their own ways. I am posting my MIL’s way as I learnt from her. My mom makes this elai vadam by dipping the back of poovarasam ilai (I think, if I am not wrong). She dries for very short time and then drop the leaves in batches in boiling water. Then peel it off and dry. This gives very very very thin, light crispy vadams that melt in your mouth as you bite. My MIL’s version is different but equally gives a crisp vadams, but slightly thicker.
how-to-make-elai-vadam
I am a big fan of the appalam they sell in the exhibitions, but very rarely get a chance to go and eat as I am here😪. I remember I ate some 4 years back at Chennai exhibition lastly. So this vadam tastes very close to that and that’s why I am loving this so much😍. This vadam is so versatile. No sun to dry vadam that you plan to make at home?  No worries, you can dry this in shade. Takes less time to dry too. You are not comfortable to fry in oil?  No worries, you can microwave this too. Cool right? Actually there are elai vadam stands commercially available in stores. But I made use of my idli pot to steam these. If you want, you can buy it, it should be available in saravana stores or rathna stores I guess. Otherwise you can follow this method. I thank my mami (MIL) when ever I fry this and eat this. It looks like a lot of work, but its not, you will enjoy doing this I am sure, so make it atleast with one cup rice if not 2 cups.exhibition-style-appalam

Elai Vadam Recipe

Recipe Cuisine: Indian  |  Recipe Category: Snacks/ Sides
Prep Time: 3 hrs  + Drying time  |  Cook time: 1 Hr + frying time | Makes: 30
Learn how to make elai vadam easily at home. you need not have a stand as well. With step by step pictures for easy understanding.
elai-vadam-recipe

Ingredients

Raw rice - 2 cups

Jeera - 2 tsp

Salt - As needed

Method

  1. Soak rice for atleast 3 hours. Grind with salt to a very very fine paste/ batter. I ground using my mixie. Grinding smooth is important for crisp texture. Add less water while grinding, then if needed  you can add more water to adjust consistency. It should be slightly runny than our usual dosa batter.Mix jeera.
  2. elai vadam recipe 1
  3. Take 3-4 banana leaf and cut into squares so that it can fit your vessel you are going to steam. I used my idli pot, placed a idli plate(lower plate) and kept the idiyappam mesh steamer. Clean the banana leaf, grease very slightly with oil and pour as we do dosa. This should be thin as much as possible. If thick, adjust water consistency. Steam for a minute, while you do in other banana leaves. Takes just a minute. The colour will change as shown in the picture. Using tong we use to fry papad, take the leaf and peel it, while you steam the next. Repeat the process until you finish all the batter.
  4. elai vadam recipe 2
  5. As you peel, you can arrange in a clean white cloth for drying. Do not let it fold while you peel as it will stick. Dry in sun or shade or in fan wind. The next day it will be fully dried. But dry for 3 days for safer side. If you have sun, dry in sun.
  6. elai vadam recipe 3
  7. Store in container immediately after drying – don’t keep overnight outside. Once dried completely, fry in enough oil and drain in paper towel.
  8. elai vadam recipe 4

Notes

    • Do not grease with more oil as you cant make round shapes. Do with less oil.
    • No need to grease every time, just 3-4 times once.
    • You can use vadhaam tree leaf which is also large enough to steam these vadam.
    • If you grind the batter coarse, then it will come out hard crisp.
    • If you make vadams thick, then it will not dry easily, you may need sun for drying.
    • In case you add more water and make the batter too runny, keep aside for an hour, drain the water that comes over the top and then try making.
    • If you don’t have idli pot as I have (using cloth) you can use a big kadai with lid too for steaming.
    • If not dried properly then you can try preheating oven for 190 deg. C and spread the vadams inside and leave it as such for 1/2 hour or an hour. Then store it.
    • You can microwave in high for a minute too instead of deep frying in oil.
    • Do not make too big, I made big, but I have to break it before frying. Otherwise it gets fried and enlarges big. So its up to you if you can stand and make, make small or make big and break before frying.

Goes well with any rice varieties, I had mine with tamarind rice. Also as such with spicy podi sprinkled over
elai-vadam-recipe
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Saturday, March 22, 2014

Stuffed idiyappam - Breakfast menu 7


Stuffed idiyappam is one of the idea I learnt from my MIL. I have posted my stuffed idiyappam recipe a long while back. But today I thought I will stuff with a difference and did a sweet stuffed idiyappam and a potato stuffed idiyappam. It turned out to be very delicious. I just gulped those just like we do pani puri Big Grin. It was great as such, but if you want you can make sweet coconut milk for the sweet stuffed idiyappam and or a coconut based chutney for the spicy idiyappam. You can also make any coconut based kurma. Please scroll down to the bottom of the post for the side dish ideas and links. Make this for your family and make your weekend special Winking.




Stuffed idiyappam Breakfast

Recipe Cuisine: Indian   |  Recipe Category: Breakfast
Prep Time: 15 mins     |  Cook time: 30 mins    |  Serves: 3

  1. Pressure cook 2 potatoes, mean while chop veggies and onion – one for potato one for vegetable stuffing.
  2. Once potatoes are done, finish preparing the stuffings-  refer my samosa post for the stuffing recipe. I used similar one or you can prepare your own.
  3. Grate coconut and mix with sugar,elachi, keep it ready as for the sweet stuffing. Let coconut be more and sweet just enough for it. If sugar is more then it may become watery while steaming.
  4. Once the stuffing are ready, prepare the dough. You can make one variety by one and keep it arranged in a plate or hot pack and serve your family once done.
  5. Do not keep your stuffing by pressing it over the base idiyappam, just keep gently as such. Also after finishing making idiyappams, do not keep one over other as it will affect the soft texture.
  6. I used 3/4 cup of idiyappam flour for serving my family of 3. It gave 15 small sized stuffed idiyappams.




Easy yet a special breakfast for your family is ready! Here are the sweet coconut+ sugar stuffed idiyappam, potato masala stuffed idiyappam, mixed vegetable stuffed idiyappam.

Check out the recipes
  1. Stuffed idiyappam recipe
Side dish ideas
  1. Peanut chutney recipe
  2. Coconut chutney recipe
  3. Tomato kurma recipe
  4. Mix vegetable kurma recipe
Check out the other idiyappam variety posts in my blog
  1. Moong dal idiyappam
  2. Tamarind idiyappam
  3. Pepper jeera idiyappam
  4. Tomato sevai
Have a great weekendHappy!!
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Friday, March 21, 2014

JIGARTHANDA RECIPE | JIL JIL JIGARTHANDA | SUMMER SPECIAL

jigarthanda recipe

I have to first admit that I have never tasted jigarthanda before, though I really wanted to. I every time stare at the Jigarthanda picture in Murugan Idli shop, but never tried it. I will surely try soon as I want to try it in a restaurant too. After I tried few days back, I am really liking its rich taste. I have never tried falooda too, some people say this is also tastes similar to that. Since I am a great great fan of nanaari sarbath, I always buy and stock the sharbat bottle and have it now and then with lemon squeezed to it. I really love it. I have never liked the flavor as a kid, but now totally changed. I love to have it chilled with loads of ice cubes, a pinch of salt and lemon squeezed to it. Thats nannari shebat I have usually. I always wondered if we could use this syrup in any other ways. But had no idea until I saw the recipe in CFG. I referred Pavithra’s blog too for the basic idea. I enjoyed this drink to the core, I am sure this will be your favorite too if you try. Its body coolant too with the nanaari syrup and the agar agar. I  know there are lots of variations in the recipe, but here’s mine.
Jil jil jigarthanda

Jigarthanda recipe

Recipe Cuisine: Indian  |  Recipe Category: Drinks
Prep Time: 30 mins    |  Cook time: 30 mins    Serves: 2

Ingredients


Milk - 3 cup

Nannari sharbat syrup (Sarasaparilla root syrup) - 4 tblsp

Agar agar/ China grass - 1/2 tsp

Ice cream - 2 scoops

Tutti frutti (optional) - 1 tblsp

Method

  1. Boil milk and reduce it to 1 & 1/2 cups, that is boil until the volume is reduced to half. Cool down and keep refrigerated until use.
  2. 1-boil-milk
  3. Heat water until its warm and add china grass to it, dissolve it completely. Mix well and cool down, keep in fridge for 30 mins. (Or prepare jelly as per the package instructions)
  4. 2-prepare-jelly
  5. At the time of serving, take out the set jelly and in the serving glasses, add 2 tablespoon of the jelly.
  6. 3-place
  7. Add nannari syrup in each glass, followed by the chilled thick milk.
  8. 4-syrup
  9. Lastly scoop ice cream to each on top. Garnish with tutti frutti if you like it.
  10. 5-scoop

Notes

    • You can use any colour of china grass, I preferred white, but mine is flavored. Vanilla flavored.
    • You can replace nannari syrup with rose flavored syrup too.
    • You can replace agar agar with badam pisin.
    • Any rich ice cream that can go with this can be used.

Mix and drink the Jil Jil Jigarthanda. Yummy, rich drink that cools your soul too!

jigarthanda-recipe-1
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Thursday, March 20, 2014

Koozh vadam recipe, Koozh vathal recipe, Summer specials

koozh-vadam-recipe
Learn how to make koozh vadam/ koozh vathal at home. A step by step pictorial post, with tips and tricks to prepare perfect koozh vadam.
Yes, I did it! In Singapore💃! I was planning to do a post on how to make koozh vadam/ vathal, javarisi vadam and vengaya vadam last year itself when I visit Chennai. My MIL does every year and passes to me. So I requested my MIL to wait until I visit Chennai so that I can learn from her, help her in making and also make a post. But she said she will finish making by the end of April itself and she did all by herself and passed it to me. Even my mom made vathals and gave it to me, so I had no chance to learn and make a post last year😐.
koozh-vathal-recipe
I know this year also everything gonna be the same. So I desperately wanted to learn and make vathals. So I asked my MIL how to do first koozh vadam. She told the recipe and method and as a bonus told another easy vadam also (which I will share next week, coz, its still kaanjufying😛). You all have no idea how happy and content after I finished making these vadams🙂. Just like how I finished baking for the first time and the cake came out fully done. Same feeling, or may be even more happier than that, because I have never thought I can do this in my life as I thought it is very complicated. But then I realized its not like that, it just needs time and some physical work.
I agree if made in bulk like our moms and MILs, then its sure a project. But Since I made in small quantity, it was very easy. When it comes to making vadams I have lots of beautiful childhood memories related, yeah, as usual🙋. Every year mom makes koozh vadam (mom makes only koozh vadam and killu vadam/vengaya vadam mostly). Early morning before the sun rises, she will be ready with the koozh. We go to the mottai maadi and mom starts making and I used to help her by filling the press every time she finishes squeezing. My Bro ( +Sendhil ) also comes for helping. We will be thrilled to see the making, for no reasons. And while squeezing, we have laughed like anything non stop😁. Wondering why? When we squeeze the vadam through the press, it makes very funny sounds and me and my bro used to laugh for that😊.
vathal recipe
Also we like to eat that koozh, though my mom warns us, it will not be good to our tummy. Also the burt bottom, if any, will be really tasty. We will be assigned job to save the vadams from crows. We keep all possible things to keep the crows away, like umbrella sorts of things. But still the crows will be clever enough to sneak and steal the hard work. So we will be shooing away those. Also not to forget to eat the half dried vadams, yumm😋.  As kids, we also love to peel/ take out the vadams after its gets dried for a day. We never know how difficult and tiring it is for mom with all those daily house chores and still with all interest and doing these things. Amazing right? I always wonder how they have this spirit everyday.
After I saw a dry sunny weather, I decided to make vadams in a small portion and give it a try. I had good sun shining in my balcony in afternoons, so I made use of that and half I relied in fan. I also make use of the hot refrigerator top too. Yeah, weird, but it worked like a charm. I don’t know how many will be able to find time, space and sun to try making vadams to make use of this post, but sure it will help me in my future to refer.

Koozh Vadam/ Vathal Recipe

Recipe Cuisine: Indian  |  Recipe Category: Snacks/ Sides
Prep Time: 12 hrs    |  Cook time: 15 mins    Makes: 3 cups

Ingredients

Raw rice - 1 cup

Sago/ Javvarisi - 1 tblsp

Green chilli - 3

Jeera - 1 & 1/2 tsp

Salt - as needed


Method

  1. Soak rice and sago together overnight, grind into very smooth paste with little water, chilli and salt. I ground in mixie itself. If you make in bulk, grind using wet grinder.
  2. how to make koozh vadam 1
  3. Boil 3 cups of water in a heavy bottomed vessel. I used my pot shaped cooker. Add jeera to it.Add the ground rice to it with constant stirring. Cook in medium flame constantly stirring with a spatula until it gets cooked, thick and colour is changed as shown in the picture.
  4. how to make koozh vadam 2 how to make koozh vadam 2a
  5. Wet your hands and if you take some dough, it will be shiny and not so sticky. Choose a plate with your choice of shape. I choose a flat one, so that it will be easy to dry. You can use the ribbon pakoda plate or star shape or clove shaped hole plate.Spread a clean white cloth and sprinkle some water. Fill the press with the prepared koozh. Squeeze into straight lines (more or less) and repeat the process to finish the koozh.
  6. how to make koozh vadam 3 how to make koozh vadam 3a
  7. Squeeze into straight lines close to each other as shown in the picture. Dry in sun.In the night put under fan wind to dry. You will be able to peel the next day morning. Peel and dry it in sun.
  8. how to make koozh vadam 4 how to make koozh vadam 4a
  9. After you peel keep the semi dried part facing up. Sun dry for 5 days or until crisp dry. Fry and test in oil one or two. If its full crisp then its done, if its chewy in the mid and sticks to your teeth, then its not dried. Dry for few more days in hot sun.Once dried, transfer to the container to store and fry when needed in oil. Oil should be enough deep fry and hot enough.Drain in paper towel and serve with your favorite variety rice.
  10. how to make koozh vadam 5a 9-drain

Notes

    • I realized I made bit broader with the chosen plate, a ribbon pakoda press will be perfect I think.
    • Some make with a ratio of raw rice and par boiled rice too. But gives a bit red colour when fried. But its tastier than raw rice vathals.
    • Adding small amount of sago gives nice texture and makes light when fried.
    • If you grind coarsely instead of smooth, vathal when fried will be crunchy instead of crispy.
    • Sun should be really hot atleast the day you are making. After that whole day of drying you can manage it to dry in fan.
    • Keep a bowl full of water while squeezing to ease the sticky feel you get through in your hands during the process.
    • It takes only 2 days, to dry completely, provided perfect full day hot sun, if you make it using the flat hole press.
    • The koozh should be loose enough to press through easily. So not make the koozh to get cooked for long time and make it thick. Switch off the flame as soon as the colour changes and becomes thick enough to press through.
    • If its watery, then the dried vadam will be split into tiny pieces and wont come out long.
    • If not dried properly, fungus may develop, so make sure you have enough sun.
    • If after you dry 3/4th but only a bit chewy in the middle when fried, unfortunately no sun also, then you can preheat oven for 190 deg C and spread the vadams. Let it be inside the hot oven for 15 minutes and cool down before storing. (Do not bake it, just spread in hot oven).
    • You have to store after you dry the vadams in hot sun, not after being out overnight.

I had with coriander rice, but goes well with and is handy when you make variety rice like tomato rice, lemon rice, tamarind rice…
 koozh-vadam
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12 easy Chutney recipes Top south Indian Breakfasts Gokulashtami recipes Ganesh Chaturthi recipes Easy 10 Diwali recipes Navratri recipes Diwali recipes Paneer recipes Gokulashtami 2014 recipes Ganesh chaturthi 2014 recipes Sponge Dosa Cauliflower masala Dosa Masala Dosa Maida Dosa Rawa Dosa Special vegetable masala dosa Tomato dosa Instant Ragi dosa Instant wheat dosa Onion rava dosa Vendhaya dosa Onion Uttapam Cone dosa Verum arisi dosa Paneer dosa Mysore masala dosa Dosa recipe peas masala Dosa 1- Idli vada uttapam 2 Pesarattu upma 3- Appam stew 4- Idli vada pongal 5 - Poori, mix veg kurma 6- rava dosa 7- Stuffed idiyappam 8- Idli dosa kadappa 9- Kara paniyaram vendhaya dosa 10- Kichadi, tomoto dosa 11- Vada curry dosa 12- Sindhi Dal pakwan 13- Sunday lazy BF 14- Rava idli masal dosa Instant Oats Dosa Instant Oats Idli Lemon Oats Oats savoury porridge Oats Pongal Oats Paniyaram Oats kozhukattai Oats upma  Oats murungai keerai adai  Thinai sweet paniyaram Kuthiraivali upma/a> Varagu Kanji Ragi Adai Instant Ragi Dosa Ragi Kanji (Sweet and salt) Instant bajra dosai Varagu adai Kambu dosa Samai pongal Kuthiraivali sakkara pongal Kodo millet pulao easy kambu kanji Milagu jeeraga varagu adai Tindora varagu rice Thinai semiya upma Millet idli dosa Samai upma kozhukattai Idly 5 taste uthappam Rava Kichidi Poori Rice/Arisi Sundal Puli Idiyappam Stuffed Idiyappam Adai Lemon Aval Tamarind aval Rawa Idly Ven pongal Palak Poori Bhatura Pesarattu adai Arisi upma Ulundhu Kozhukattai Aval Kozhukattai Aval upma Killu Adai Neer Urundai Paruppu Idiyappam Vermicelli Biryani &Thayir semiya Chapati noodles Vegetable hakka noodles Bread Upma Eggless French toast Veg momos Sabudana Khichdi Rava upma Milagu idiyappam Ragi Kanji Tomato sevai Kanda batata Poha Mini idli sambar Kanchipuram idli Grilled chocolate sandwich Jaggery idiyappam Schezwan noodles Indian style veg sunny side up Brinjal gosthu Onion tomato Gosthu Tomato Gosthu Tiffin sambar with moong dal Tiffin samabr with toor dal Kumbakonam Kadappa Recipe Vegetable stew Tomato kurma Vada curry Potato masala for poori Gotsu for pongal Vada curry2 Coconut chutney Mint Chutney Coconut Mint chutney Coconut Coriander chutney Onion tomato Chutney Thengai thogayal Sutta kathirikkai chutney Raw green chilli chutney Onion Chutney Karivepillai Chutney Chutney recipe collection Mango thogaiyal  Ridgegourd chutney Easy red chuntey Onion chilly chutney Peanut chutney Basic coconut chutney Garlic chutney Idli podi Poondu milagai podi Lunch menu 1 Lunch menu 2 Lunch menu 3 Lunch menu 4 Lunch menu 5 Lunch menu 6 Lunch menu 7 Lunch menu 8 Lunch menu 9 Lunch menu 10 Lunch menu 11 Lunch menu 12 Lunch menu 13 Lunch menu 14 Lunch menu 15 Lunch menu 16 Lunch menu 17 Lunch menu 18 Lunch menu 19 Lunch menu 20 Lunch menu 21 Lunch menu 22 Lunch menu 23 Lunch menu 24 Lunch menu 25 Lunch menu 26 Lunch menu 27 Lunch menu 28 Lunch menu 29 Lunch menu 30 Lunch menu 31 Lunch menu 32 Lunch menu 33 Lunch menu 34 Lunch menu 35 Lunch menu 36 Lunch menu 37 Lunch menu 38 Lunch menu 39 Lunch menu 40 Lunch menu 41 Lunch menu 42 Lunch menu 43 Lunch menu 44 Lunch menu 45 Lunch menu 45 Lunch menu 46 Lunch menu 47 Lunch menu 48 Lunch menu 49 Lunch menu 50 Lunch menu 51 Lunch menu 52 Lunch menu 53 Lunch menu 54 Snake gourd/ Pudalangai Kootu Cabbage Kootu 7 veg kootu Keerai Kootu Poosanikkai rasavaangi Mixed veg.Kootu Sorakkai Kootu(bottle gourd) Mango Pachadi Ash gourd pachadi Gooseberry thayirpachadi Appala kootu Banana stem kootu Upponkai Chow chow kootu Palakottai kootu Beetroot poriyal Snake gourd poriyal Plantain/vazhakkai poriyal Vazhaipoo poriyal Double beans curry Soya bean curry(dry) Cluster Beans poriyal Purple cabbage poriyal Yellow pumpkin dry curry Banana stem poriyal Raw banana dry curry Vendaikai/ ladies finger poriyal Potato Masala curry Pidi karunai kizhangu Podimas Plantain/Vazhakkai jeera curry Brinjal / Kathrikai poriyal Keerai poriyal Keerai masiyal Unripe Jack fruit curry Carrot beans poriyal Drumstick leaves poriyal Potato podimas Potato curry Broccoli Stir fry Cauliflower curry Baby corn subzi Tindora Stir fry/Kovakkai kari Aloo methi Vendakkai curry 100% Microwave spicy potato curry Brinjal in Onion tomato base Kathirikai Kari Chow chow/Chayote curry Cluster bean paruppu Usili Soya chunks curry Senaikizhangu fry Aloo Gobi mutter curry Aloo Bhindi fry  Arbi curry Small potato curry Baby corn pepper fry Senai kizhangu fry Bitter gourd fry Paasi payaru sweet sundal Sweet corn sundal Peanut sundal Channa sundal Channa dal sundal Rajma sundal Moong dal sundal Pattani sundal Black channa sundal Crispy cauliflower fries Crispy ladies finger fries Crispy bitter gourd fries Sepankizhangu Varuval Vazhakkai chips Senaikizhangu chips Aloo tuk Kothamalli thogayal Pudina thogayal Paruppu thogayal Coconut thogayal Gongura thogayal Keerai Masiyal Pirandai thogaiyal Coriander seeds podi Coriander leaves Thokku Paruppu Podi Karuveppilai podi Poricha kuzhambu Poricha kuzhambu easy curry leaves kuzhambu Mochakottai kuzhambu Paruppu urundai kuzhambu More Kuzhambu Pumpkin gravy Ridge gourd gravy Pepper Kuzhambu Poondu Kuzhambu Kara Kuzhambu Thakkali kuzhambu Keerai Sambar Arachuvitta sambar Mango sambar Dhahi Kadhi Dal tadka/Dal fry Dal tadka (Using moong dal) Dal palak Tomato Kadhi Sukku milagu kuzhambu Brinjal masala kuzhamu Easy pepper kuzhambu Vathal kuzhambu Vendakkai sambar Avarakkai sambar Methi dal Varutharacha kuzhambu Easy basic rasam Lemon/ginger rasam Puli saru/vendhaya vengaya rasam Paruppu rasam Pepper rasam Tomato rasam Agathi keerai thanni saaru Manathakkali thanni saaru Veppam poo rasam Mysore rasam Buttermilk rasam Annasi/ Pineapple rasam Vegetable stock recipe Carrot soup Tomato Soup Sweet corn soup Minestrone soup Palak soup Broccoli soup Cauliflower potato soup

Methi Roti/ Methi Thepla Triangle paratha Aloo parata Gobi Paratha Cabbage Paratha Mooli Paratha Naan Roti/Chappati Onion paratha Ragi adai Mixed vegetable stuffed paratha Soya kheema paratha Easy palak paratha Peas paratha Lachha paratha Paneer paratha Capsicum Cheese paratha Rajma paratha Butter kulcha Missi roti Broccoli paratha Kashmiri naan Mooli paratha 2
Mixed vegetable kurma Potato kurma Kadai Bhendi Aloo palak Aloo bhendi masala Dal Makhani Boondhi raita Channa Bhatura Pindi Channa Peas masala Aloo Gobi Gobi Masala restaurant style Channa for Bhatura Baby corn Kurma 100% Microwave Butter Paneer masala Cauliflower and peas kurma Onion tomato gravy Whole green gram dhal Palak paneer Mutter paneer Masala Butter paneer masala Paneer Bhurji Cheesy Cauliflower Kofta Curry Hyderabad Subz Korma Paneer Jalfrezi Recipe Shahi paneer Kadai Paneer Paneer Pasanda Dum Aloo / Aloo dum Rajma masala Methi mutter malai Peas masala2 Chilli paneer gravy Potato masala for poori Aloo Bhaji Veg Manchurian Gravy Dal baati Schezwan baby potatoes Baingan bharta Malai kofta gravy Ridge gourd sabji Corn capsicum masala Puli sadham/tamarind rice with garlic Puliyogare Baby corn Pulav Tomato peas pulao Sweet corn pulao Tomato rice Tomato Bath Small potato Briyani Sprouted green gram fried rice Vegetable fried rice Fried rice Garlic rice Paneer fried rice Vaangi bath Coconut milk veg.briyani Capsicum rice Sambar sadam Vegetable Biryani Layered vegetable Biryani Mushroom biryani Thengai Sadham Peanut rice Jeera Rice Mango rice Curd rice/ thayir sadam Lemon rice Veg pulao Sesame rice Channa pulao Jeera cashew pulao Beetroot pulao Narthangai sadam Instant puli sadam Methi pulao Soya chunks biryani Curry leaves rice Kashmiri pulao Dal kichdi Tawa pulao Badhusha Jangri Sweet boondhi Jalebi Maida Burfi Kesar Burfi Paal Kesari(Kesari using milk) Rava Kesari Semiya Kesari Fruit Kesari Ras malai Rasgulla Rava Ladoo Corn flour halwa Carrot Halwa Beetroot Halwa Badam Halwa Shahi Tukra/tukda Sandesh Kaju Katli Coconut Barfi Sweet somas Aval ladoo Atta ladoo Nei urundai Besan ladoo Gulab Jamun Mysore pak Boondi ladoo Chocolate burfi Microwave therattipal Aval kesari Eggless chocolate mousse Apple custard Nutella truffles Mango Sago Caramel bread pudding Aval payasam Fine vermicelli payasam Vermicelli payasam Sago/javarisi payasam Paal Kozhukattai Payatham paruppu payasam Paal payasam/ Milk Kheer Coconut payasam Paal kozhukattai jaggery Badam kheer Akkaravadisal Thiruvathirai Adai and Kali Sweet pooranam Pori Urundai for karthigai Deepam Kozhukattai Ulundu Kozhukattai Uppu vella seedai Poli Adhirasam Sakkarai Pongal Sakkarai Pongal -2 Kalkanndu pongal Paal pongal 7 kari kootu Wheat flour Appam Suzhiyan Adhirasam Panakam Nei appam Karadaiyan nonbu adai Maida seedai  Ellu kozhukattai Vella kozhukattai Nel pori urundai Sweet pidi kozhukattai Baby corn manchurian Gobi Manchurian Baby corn Bajji Plantain skin pakoras Oma podi/sev Onion pakoda(with mint leaves) Murukku(potato murukku) Kai murukku(with video) Thattai Kara sev Kara boondi Thenkuzhal Murukku Magizhampoo Murukku Savory Diamond cuts Uppu seedai and vella seedai Ola Pakoda/ Ribbon Pakoda Sweet diamond cuts Ulundhu vadai/Medhu vadai Vazhai poo vadai Keera vadai Masala vadai Cabbage vadai Thavala vadai Chilli Paneer Dry Vegetable cutlets Paneer Pakora Palak pakora Mysore Bonda Spring rolls Panner Tikka in oven Gulnar seekh kababs Corn seekh Kebab Corn Rolls Dhokla Khandvi Samosa Gobi 65 Beach style kara pori Aloo Bonda Chilli Bajji Vazhakkai Bajji Ring murukku Wheat flour murukku Spicy Mixture Bread Bajji Mini samosa Baked idli fry Seepu seedai Cashew murukku sabudana vada Thayir vadai Punugulu Green chutney 1 Green Chutney 2 Red chutney Sev Poori Vada Pav Bhel puri Dahi vada Dahi puri Pav bhaji Vada Pav Raj Kachori Canape chaat Aloo channa chaat Peanut chaat Chilli Parotta Upma adai Sweet and kara paniyarams Soya kheema toast Kaima Idli Chutney Idli Cocktail Idli Aloo veg grilled sandwich Aloo kathi roll Ammini kozhukattai Eggless Pancakes Red velvet pancakes Pizza Homemade paneer tikka pizza Bread Pizza / Pizza cups Vegetable Puffs Easy cheesy pasta Homemade Pasta sauce Macaroni and cheese Corn Chat Stir fried spaghetti Aglio olio Veg momos Creamy tomato pasta Broccoli pesto pasta Baked pasta muffins Spaghetti with Spinach Masala pasta Capsicum cheese paratha Aloo kathi roll Spicy veggie pizza Nutella chapati Blueberry pancakes Corn potato toast Spinach lasagna How to make paneer Ghee Ginger garlic Paste Garam masala powder Homemade Pasta sauce Homemade tortillas Sambar powder Rasam powder Koozh vadam Elai vadam mor milagai Tomato Thokku Neer Nellikkai/Pickled goose berries Mango thokku/ Maanga thokku Maa Inji Oorugai/Mango Ginger Pickle Mango Instant pickle Vadu manga pickle Narthangai Pachadi Filter Coffee Microwave hot chocolate Ginger cardamom tea Masala milk Kothamalli thanni Panakam Carrot Juice Carrot orange juice Cantaloupe juice Grape juice Pomegranate juice Guava lime cooler Papaya Honey Smoothie Honeydew melon smoothie Vanilla caramel milkshake Mango milkshake Nutella banana milkshake Chikku/Sapota milk shake Strawberry milkshake Pineapple,lychee melody Apple lemonade Tomato Juice Yellow watermelon Juice Orange juice with lemon Strawberry lemonade Watermelon juice Panneer Soda Custard powder Icecream Neer mor Masala chaas Red velver hot cocoa Jigarthanda Masala neer mor Mango lassi Ice lemon tea Masala coke Oreo milkshake Rose milk popsicles Honeydew melon granita Custard powder Icecream Easy nutella banana icecream Mango sorbet Ilaneer sorbet Grape popsicle Mango icecream Watermelon granita Stuffed Masala Buns Garlic Buns Garlic bread Khara buns Potato buns Pizza buns Eggless Jam biscuits Eggless Choco chip cookies Oma biscuits Oats savory crackers Shortbread cookies Eggless tutty fruity cake Microwave chocolate cake Eggless chocolate cake- Eggless vanilla Cake Eggless brownies Eggless Banana Walnut Muffins Eggless blueberry muffins Eggless chocolate muffins Eggless Choco chip muffins Eggless Orange cake Eggless date cake Raspberry cheese cake Eggless carrot muffins Macaroni and cheese Aglio olio Homemade tortillas Redbean quesadilla Eggless Pancakes Homemade Tomato Salsa Guacamole Veg momos Granola recipe Oven baked baby potatoes Bruschetta Focaccia Thai green curry Corn fritters Butter Corn pasta Red bean/Rajma tacos

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