Pomegranate Jelly Recipe – Pome Pudding Recipe

Nethili Meen Masala Recipe – Anchovies Masala Recipe

Kappa kizhangu vadai, kappa vada, tapioca vada

Kappa vada recipe with easy procedure and simplest ingredients. Using small onion in the kappa kizhangu vadai adds flavour. Full video recipe.

Everyone loves tapioca in my mom in law family. Tapioca is known in various names in tamil. Kuchi kilangu (kizhangu), kappa kizhangu, maravalli kizhangu. They have it boiled with salt as such. How much ever we make, it will be emptied in no time. I am neither a fan, not a hater. Whenever we get to see good quality kappa kizhangu, we buy. Vj enjoys while aj too tastes if I give.

Most of the times, it is sourced from Malaysia I guess. Last week when I went for monthly groceries, saw these fairly good quality kappa kizhangu. Usually it will be Vj who checks with me if we are buying tapioca. This time, it was me, who asked him. I picked five tapioca tubes. Before he wondered, I told myself I am going to make kappa vada.

I wanted to try this ever since we tasted it in our recent India trip in a restaurant called Kappa chakka kandhari. I instagrammed about it too. It was so evident that the vada was deep fried in coconut oil. Soft, melt in mouth vada which had minimal ingredient, simple but flavourful.

Kappa vada recipe

Kappa vada recipe with easy procedure and simplest ingredients. Using small onion in the kappa kizhangu vadai adds flavour. Full video recipe.

• 2 tapioca (tubes)
• 1 tbsp rice flour (heaped)
• 10 small onions (finely chopped)
• 2 green chilli (finely chopped)
• 1 tsp ginger (finely chopped)
• 1/2 tsp cumin seeds
• 1 sprig curry leaves
• 2 tbsp coriander leaves (finely chopped)
• Salt as needed
• Coconut oil/ any cooking oil to deep fry

1. Boil tapioca in enough water, cook until soft. Mash it well once cooled down.
2. Take mashed kappa, chopped onion, green chilli, ginger, cumin seeds, curry leaves, coriander leaves, rice flour, salt.
3. Add little water to loosen up and mix.
4. Grease your hands with water. Make small balls out of it.
5. Flatten into vada. Shape few vadas and keep it ready for a batch.
6. Heat oil in a kadai until hot. Do not let it fume.
7. Slip in the vadais and deep fry both sides until golden.
8. Drain in paper towels. Repeat to finish.

I tried steaming, but it took really longer than boiling method.

You can also pressure cook with enough water to immerse tapioca, cook for two whistles in medium flame.

If grinding the tapioca in blender for mashing, do not use more than one or two grinds. Grinding too long turns rubbery.

Slice, chop onion well for good taste.

The vada puffs nicely. So pat to required thickness accordingly.

Do not let the oil be too hot while dropping the vada. It will make the surface rough and uneven and drinks more oil.

Use cold pressed coconut oil for best results.

Kappa vada method:

1. Cut, peel and wash tapioca. Refer this video on how to peel tapioca in detail. 
   
2. Boil tapioca in enough water, cook until soft. Mash it well once cooled down.
   
3. I ground one batch to crumble. You can skip and mash with a potato masher or hands too.
4. Take mashed kappa, chopped onion, green chilli, ginger, cumin seeds, curry leaves, coriander leaves, rice flour, salt. Add little water to loosen up and mix. 
   
5. Grease your hands with water. Make small balls out of it. Flatten into vada. Shape few vadas and keep it ready for a batch.
   
6. Heat oil in a kadai until hot. Do not let it fume. Slip in the vadais and deep fry both sides until golden.
   
7. Drain in paper towels. Repeat to finish.
   

Enjoy the crispy, light and tasty kappa kilangu vadai hot!

The post Kappa kizhangu vadai, kappa vada, tapioca vada appeared first on Raks Kitchen.

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Mango sabja juice recipe, Mango juice with basil seeds

Mango sabja juice recipe a refreshing juice for summer.Homemade mango juice with basil seeds and lemon tangy and yummy perfect after or before a meal.

More mango recipes here

Mango sabja juice recipe

Mango sabja juice recipe a refreshing juice with mangoes,lemona nd sabja seeds.

• 1 cup chopped mangoes
• 1 tbsp sugar
• 1 cup water
• 1 tsp sabja seeds
• 1/2 tsp lemon juice

1. To a mixer jar – add chopped mangoes along with sugar.
2. Add water and blend to a puree.Transfer to a container.
3. Add lemon juice.Mix well and set aside.In a bowl add sabja seeds.
4. Add water till immersing level.Set aside for 5 mins until all the seeds are bloomed well.Now add this to mango juice.
5. Mix well and chill it until serving time.While serving add few icecubes, then pour mango sabja juice and serve.
6. Serve chilled!

• If you prefer more sweet juice then add more sugar, adjust according to the sweetness of your mangoes.

How to make mango sabja juice recipe:

1. To a mixer jar – add chopped mangoes along with sugar.
   
2. Add water and blend to a puree.Transfer to a container.
   
3. Add lemon juice.Mix well and set aside.In a bowl add sabja seeds.
   
4. Add water till immersing level.Set aside for 5 mins until all the seeds are bloomed well.Now add this to mango juice.
   
5. Mix well and chill it until serving time.While serving add few icecubes, then pour mango sabja juice and serve.
   

Serve chilled with icecubes!

Chilled yummy mango sabja juice ready!

The post Mango sabja juice recipe, Mango juice with basil seeds appeared first on Sharmis Passions.

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Quinoa puliyogare recipe, Quinoa puliyodharai recipe

Quinoa puliyogare recipe a south indian style tangy tamarind based quinoa.I love puliyogare recipes and with quinoa it was such a hit combo, do try this and let me know how you liked it.

More quinoa recipes here.

Coconut quinoa

Quinoa kesari

Curd quinoa

Lemon quinoa

Quinoa puliyogare recipe

Quinoa puliyogare recipe a delicious way to include quinoa in your daily routine.

To cook quinoa:

• 1/2 cup quinoa
• 1/4 tsp oil
• 1 cup water
• 1 small lemon sized tamarind

To temper:

• 1 tbsp gingelly oil
• 1 tbsp peanuts
• 1/2 tsp mustard seeds
• 1/2 tbsp channa dal
• 1/2 tsp urad dal
• 2 nos dried red chillies
• few nos curry leaves
• a pinch turmeric powder
• a generous pinch hing
• salt to taste

To roast and grind:

• 1 tsp channa dal
• 1/2 tsp urad dal
• 1/2 tsp sesame seeds
• 1/4 tbsp coriander seeds
• 1 no dried red chilli
• 1/4 tsp fenugreek seeds

1. Measure and take quinoa in a bowl, rinse it well.Drain.

2. Add 1/4 tsp oil in a sauce pan, add drained quinoa and toast for a minute.Then add 1 cup water and start cooking.Simmer the flame and cook covered for 15-20 mins.

3. You will see a small tail coming out and quinoa should have absorbed all the water.After 20 mins switch off and set aside for 10 mins.Then open and fluff it up.
4. Dry roast the ingredients listed under ‘to roast’ until golden brown.Cool down then transfer to a mixer jar.

5. Grind it to a semi fine powder,Set aside.Soak a lemon sized tamarind in 1/2 cup water.Squeeze well and set aside. In a kadai add oil – add the items listed under ‘to temper’.

6. Saute for a minute then add hing and turmeric powder.Extract and strain tamarind pulp.
7. Let it boil for few mins until raw smell leaves and the mixture turns thick as shown below.Now add cooked quinoa.
8. Add the freshly prepared powder and mix well.Switch off.If you like sweet taste then add a tiny piece of jaggery.
9. Serve hot or warm with papad.

How to make quinoa puliyogare recipe:

1. Measure and take quinoa in a bowl, rinse it well.Drain.
   
2. Add 1/2 tsp oil in a sauce pan, add drained quinoa and toast for a minute.Then add 1 cup water and start cooking.Simmer the flame and cook covered for 15-20 mins.
   
3. You will see a small tail coming out and quinoa should have absorbed all the water.After 20 mins switch off and set aside for 10 mins.Then open and fluff it up.
   
4. Dry roast the ingredients listed under ‘to roast and grind’ until golden brown.Cool down then transfer to a mixer jar.
   
5. Grind it to a semi fine powder,Set aside.Soak a lemon sized tamarind in 1/2 cup water.Squeeze well and set aside. In a kadai add oil – add the items listed under ‘to temper’.
   
6. Saute for a minute then add hing and turmeric powder.Extract and strain tamarind pulp.
   
7. Let it boil for few mins until raw smell leaves and the mixture turns thick as shown below.Now add cooked quinoa.
   
8. Add the freshly prepared powder and mix well.Switch off.If you like sweet taste then add a tiny piece of jaggery.
   

Serve hot or warm with papad.

Serve it hot with any vegetable curry or papad tastes yum.

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Gujarati Patra Recipe – Patra Farsan Recipe

Mullangi poriyal recipe, radish poriyal

Mullangi poriyal recipe, radish prepared in poriyal form as an accompaniment for south Indian lunch. Tastes like cabbage poriyal. Stepwise pictures post.

Mullangi is always made into sambar at home. We get large size radish here in Singapore, I used to buy it and make sambar, mooli paratha. Nowadays I get Indian small sized radish itself (white). So I buy just few for sambar and finish it off.

I recently got this recipe from my reader friend Chithra Balasubramaniam. As soon as I went through the recipe, I knew I will try it soon. I always had a thought mullangi might smell strong if made poriyal. But it was just like cabbage poriyal as she mentioned. 

I tried this super simple way as she sent me. You can add onion and ginger too if you like to suppress the radish smell completely.

Click here for cup measurements

Mullangi poriyal recipe

Mullangi poriyal recipe, radish prepared in poriyal form as an accompaniment for south Indian lunch. Tastes like cabbage poriyal. Stepwise pictures post.

• 4, small sized Radish/ mullangi
• 1/4 cup coconut (grated)
• Salt as needed

To temper

• 2 tsp Oil
• 1/2 tsp mustard
• 1 tsp urad dal
• 4 green chilli (slit)
• 1 sprig Curry leaves

1. Peel the skin off and grate mullangi using julienne grater or a large eyed grater. Mix with salt and keep aside for 10 mins.
2. Heat a kadai/ pan with oil. Splutter mustard, add urad dal. Once dal is golden, add green chilli, curry leaves.Mix the grated radish again to bring out excess water. Squeeze it out. Add the radish to kadai.
3. Cook well for 2 minutes in medium flame. Take care not to change colour. Level the radish inside kadai by gently patting and cook covered for 4 minutes. Stir in-between once. Once the radish is soft to press, it means cooked.
4. Add grated coconut and mix well for a minute. Ready!

• Adding coconut oil adds more flavour.Turmeric, onion and ginger can be added in this recipe. Add after curry leaves if adding. Turmeric can be mixed along salt and kept.
• You can drink the water left out from grated radish. If you want you can sprinkle while cooking. It will turn slightly bitter though.

 

Mullangi poriyal method:

1. Peel the skin off and grate mullangi using julienne grater or a large eyed grater. Mix with salt and keep aside for 10 mins.

   

2. Heat a kadai/ pan with oil. Splutter mustard, add urad dal. Once dal is golden, add green chilli, curry leaves. Mix the grated radish again to bring out excess water. Squeeze it out. Add the radish to kadai.

   

3. Cook well for 2 minutes in medium flame. Take care not to change colour. Level the radish inside kadai by gently patting and cook covered for 4 minutes. Stir in-between once.

   

4. Once the radish is soft to press, it means cooked. Add grated coconut and mix well for a minute. Ready!

   

Serve as a part of south Indian lunch menu.

The post Mullangi poriyal recipe, radish poriyal appeared first on Raks Kitchen.

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Rose milk syrup recipe using beetroots

Rose milk syrup recipe flavored with rose essence and colored with beetroot.

Homemade rose milk syrup can be used for a variety of recipes.This rose milk syrup can be used for rose milk,juices,cakes or any desserts etc.I have used cane sugar here alternatively you can use white sugar or brown sugar too.

Rose milk syrup recipe

Rose milk syrup recipe flavored with rose essence and colored with beetroot.

• 1 cup sugar
• 3/4 cup water
• a small piece beetroot

1. Take a cup of sugar, I used cane sugar here you can use white sugar too.Add water to it.Whisk well.
2. Heat it up and simmer.Stir in between and simmer until its slightly sticky.
3. Now cut a small piece of beetroot(I just used a 1/4 piece).Grind it coarsely.Add it to the syrup and simmer for few mins.It will be syrupy but not too thick like honey that’s the perfect consistency.Switch off.
4. Cool down then strain.Add rose essence and mix well.Store in a clean dry bottle.
5. Keeps well in room temperature for about 2 days, and for 15 days in fridge.

How to make rose milk syrup recipe:

1. Take a cup of sugar, I used cane sugar here you can use white sugar too.Add water to it.Whisk well.
   
2. Heat it up and simmer.Stir in between and simmer until its slightly sticky.
   
3. Now cut a small piece of beetroot(I just used a 1/4 piece).Grind it coarsely.Add it to the syrup and simmer for few mins.It will be syrupy but not too thick like honey that’s the perfect consistency.Switch off.
   
4. Cool down then strain.Add rose essence and mix well.Store in a clean dry bottle.
   

Keeps well in room temperature for about 2 days, and for 15 days in fridge.Just mix with chilled milk and serve!

Homemade rose milk syrup ready!

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