Okra Fry ( Dry ) / Vendakai Varuval / Raksha Bandhan Special

After Thandu Keerai and Kondakadalai Kuzhambu, happy to share, another favorite recipe of my sibling for Raksha  Bandhan celebration. Okra fry is a dry fry in which masala is stuffed, marinated and cooked under low flame. This is my mom's special recipe and prepared it today for a Virtual treat.  But this made me really nostalgic and started missing me mom's cooking.  My mom used to serve with Sambhar rice and the texture will be more crispier, as she used to fry it on a iron tawa with an extra dash of oil. But, my brother always loves it with less oil, so considering his choice and health factor, prepared this using non stick pan with less oil.  This is a simple side dish yet flavorful and goes perfect with Sambhar, Rasam and Curd rice. Occasionally, my mom used to add grated coconut while grinding the masala, which also gives a delicious taste.

Ingredients :

20 Okra / Lady's Finger/ Vendakai
1 Big Onion, chopped
1Tomato, chopped
1/2 Tsp Saunf
1/4 Tsp Turmeric powder
1/2 - 1 Tsp Chilli powder
1 1/2 Tsp Coriander powder
Salt to taste
1 Tbsp + 1 Tsp  Oil

Method :

Wash the okra, cut on both the sides, make slit and keep aside to dry.

Take chopped onion along with chopped Tomato, Saunf, Turmeric powder, Chilli powder, Coriander powder and Salt in a mixer grinder.

Grind into smooth paste ( Do not add water ).

Stuff the okra with ground masala, mix well and marinate it for30 minutes.

Take a non- stick pan, heat 1 Tbsp oil and arrange all the marinated okras evenly.

Simmer the flame and cook for 3- 4 minutes and flip the other side and cook for another 3 minutes.

Smear the remaining oil and cook both the sides, till the okra gets cooked and becomes dry and cripy.

Remove from the flame and serve.

Serving Options :

Serve hot with Sambhar rice, Curd rice and Rasam rice.

Thandu keerai - Kondakadalai kuzhambu / Raksha Bandhan Special post

Stepping into the third year of Raksha Bandhan celebration on my blog and also, I have to mention that this is the only occasion which I celebrate on my blog every year, without fail. Though my brother is younger to me, he used to cook lots of delicious recipes, from our child hood days and especially, his crispy dosa and spicy onion chutney used to be a massive hit among family members. Undoubtedly, he is a big foodie ( like me ;) ) who loves to innovative recipes and cook for family members and friends.

Coming to my  special post, I used celebrate this special occasion by posting my bro's favorite recipes on my blog for a week and it's a kind of virtual feast for him. My today's treat is his favorite kuzhambu " Thandu keerai and kondakadalai kuzhambu" which is a tangy gravy prepared using potato, thandu keerai ( thick stem of green leafy veggie ) and karupu kondakadalai. White chana can also be used for this kuzhambu but, my brother used to be very specific about black chana as it gives a delicious taste. Happy Raksha Bandhan to my lovable and caring brother :)

Check out my past couple of years Raksha Bandhan's special posts...

 Pavaka Chips / Bitter gourd Chips

Garlic Chutney
 
Urad Dal vadai Curd Kuzhambu

Wheat Bread Jamun

Mullangi Sambhar  

Pavakai Varuval 

Vendakai Poriyal  

Urulai kizhangu patani varuval  

Badam Flavored Fruit Salad

Ingredients :

1/2 Cup Black Channa / Karupu kondakadalai 
3 Thandu keerai ( approx 10 -15 small pieces )
2 Big Onions, finely chopped
2 Tomaotes, finely chopped
Lemon sized Tamarind
1 1/2 Tsp Chilli powder
3 Tsp Coriander powder
1/4 Tsp Turmeric powder
Salt to taste
1 Tbsp Gingelly oil
1 Tbsp Vadagam 
Curry leaves for garnishing

 Method :

Soak black channa / kondakadalai over night and pressure cook it for 4-5 whistles. Keep aside.

Add 1 cup of water in a lemon sized Tamarind and soak it, before starting the cooking process.

Heat oil in a pressure cooker, add vadagam and let it splutter.

Add the chopped onions and saute till it turns light brown color.

Add the chopped tomatoes and cook till it turns soft.

Now add the powders ( Turmeric, Coriander and Chilli ) along with the required amount of salt and saute well.

Add the veggies ( Thandu keerai and potato ), mix and add one cup of water.

Pressure cook it for 2 whistles and switch off the flame.

Meanwhile, extract juice from the soaked tamarind.

Once the pressure gets released, add Tamarind juice and let it boil for 5 minutes in a medium flame or till the tamarind smell goes off.

Now add the boiled channa / karupu kondakadalai and cook it for another 5 minutes.

Garnish with curry leaves and remove from the flame.

Serve.



Serving Options :

Serve with hot rice and stir fry ( poriyal ) or kootu.

Note :

To save time, I have cooked veggies using pressure cooker, but it can also be cooked directly by simmering the flame.

If you are using pressure cooker, just cook for only 2 whistles, else veggies gets over cooked.

Vadagam is nothing but an Indian seasoning and to replace that, methi seeds, mustard seeds and jeera can also be used.

Badam Flavored Fruit Salad / Raksha Bandan Special

Raksha bandan or Rakhi Poornima is a special day to celebrate a love between Brother and Sister. On this special day, sisters tie rakhi on brothers wrist to express their love and in return brothers take pledge to protect his sister in all circumstances and express it by giving a special gifts. That is why, it is called "Knot of protection".

 I am very blessed to have a lovely brother who takes care of me very much. Though he is younger than me, the way he protects me in all circumstances was like my elder brother. We fight a lot, We argue a lot, We tease a lot but our love on each other still remain the same. Couple of years back celebrated Raksha Bandan by preparing his favorite food, so that at least he can enjoy them virtually.

Check out my 2012 Rakhi special posts:

Pavaka Chips / Bitter gourd Chips

Garlic Chutney

Urad Dal Curd Kuzhambu

Wheat Bread Jamun

Unfortunately, we did not meet this time to celebrate Raksha Bandan, so prepared few recipes of his most favorites and shared him virtually on Raksha Bandan day.

So, Now you all know whats gonna be my upcoming posts :)

Here is my special yummy Dessert Brother :) Enjoy and Happy Raksha Bandan :)

Fruit Salad is an easy and healthy dessert which is served in most of the parties. It is a kid friendly recipe and lots of fruits can be included along with lots of dry fruits to make it rich and more healthy. This is my special recipe too because my son involved in each and every step of preparation from washing the fruits to placing it in the fridge. 

Ingredients :

• 6 Pomegranate
• 5 Apples
• 5 Bananas
• 400 ml Milkmaid
• 1/4 Cup Badam Health Drink mix
• 1 Cup Milk
• 1/2 Cup Pistachio
• 1/2 Cup Tutti Frutti + 1 Tbsp for Garnishing

Method :

• Boil milk and keep aside. 

• Wash apples and chop them into small pieces.

• Peel the Bananas and chop them into small pieces.

• Cut the pomegranate and remove the seeds. ( Normally,I use ladle to tap and remove the seeds).

• Take 1/4 cup of Badam drink mix and add the boiled milk.

• Mix well and keep aside.

• Now pour milkmaid in a small bowl and add the badam milk. Mix well.

• Add all the chopped fruits in a big bowl and add the badam milkmaid.

• Add pistachio and Tutti Frutti.

• Mix well and refrigerate it. 

• Remove after 3-4 hours and pour it in a tall galss.

• Garnish with Tutti Frutti and serve chill.

Serving Options :

Serve chill with any flavored Ice cream.

Note : 

• Any health drink can be used instead of Badam drink mix.

• Extra fruits can also be added of your choice.

Linking this recipe with Gayathri's "WTML"

Wheat Bread Jamun - Raksha Bandhan Wishes

                                       " Wish you a happy Raksha Bandhan Brother "

Siblings Fight, argue, complain to mom.... never ending crazy moments in most of our lives ... those funny and memorable childhood days. And we fought too... everytime our fight started like an India n Pakistan war and ended with 'not talking to each other' but it does not get prolonged, and it takes just a few minutes to start some conversation n crack stupid jokes as if nothing actually happened....Well - apparently the both of us starting expressing our love only when we did part and that too after my wedding....sibling bond becomes very close, affectionate n grows mature ..
Prepared this sweet today for my bro... Virtually enjoi this sweet da and " Happy Raksha Bandhan " my dear Bro'...(Where's my gift???? Am waitin....!!!!)

Ingredients :

1 cup Milk
11 Wheat Bread slices
1 Cup Sugar
1 Cup water
2 Elachi, Crushed
Pinch of Saffron
3 Almonds, Grated for Garnishing

Method :

Dip bread slice in a milk, soak for few seconds and squeeze it. Keep seperately.
Repeat the same for remaining slices.
Prepare a soft dough using squeezed bread slices.
Make small balls or flat shape with the dough. ( I have prepared flat shaped jamun's )
Deep fry them in a oil ( medium flame ).
Meanwhile add sugar and water in a bowl and boil it, until it gets one string consistancy.
Remove from flame, add crushed elachi and saffron.
Add all the fried jamuns and let it soak for an hour.
Serve chill with icecream and nuts.

Linking this recipe with Jagruti's " Rakhi The Thread of Love Event "

Urad dal vadai in Buttermilk Kozhambu / curry

My bro's Fav main dish :)

Ingredients :

For Buttermilk Kozhambu :

500 ml Curd
1 Onion, Finely chopped
1/2 inch Ginger piece
5 Green chillies, chopped
1 Tsp Jeera
Small piece of coconut ( Optional )
1 Tbsp Rice
1 Tbsp Toor dal
Salt to taste
1 Tbsp Oil
1 Tsp Mustard seeds
1/4 Tsp Hing
a Pinch of Turmeric powder
Few Curry leaves

For Urad dal Vadai :

1 Cup Urad dal
1 Cup Onion, Finely chopped
1/2 Tbsp Ginger, finely chopped
2 Green chillies, finely chopped
Few Curry leaves and coriander leaves, finely chopped
Salt to taste
Oil for frying

Method :

For Urad dal Vadai :

Soak urad dal for couple of hours and grind to a fine paste without adding water.
Add chopped onion, green chillies, ginger, curry leaves, coriander leaves and salt to the urad dal and mix well.
Prepare like vadai shape and slowly drop them in a hot oil.
Deep fry in a medium flame. Remove once done. Keep aside.

For Buttermilk Kozhambu :

Soak Toor dal and rice for an hour.
Add 1/2 Tbsp oil, add green chillies and ginger piece,saute for a minute, remove and keep aside.
Now grind the green chillies, ginger, coconut, toor dal, rice by adding jeera and little water. Grind to a smooth paste.
Meanwhile beat curd and keep aside.
Heat remaining oil in a pan and add mustard seeds, once they start spluttering add the curry leaves, turmeric powder and hing.
Add the chopped onion and fry till translucent.
Add the grounded paste to the onion and cook for couple of minutes. Add extra water and mix well frequently to avoid lump.
Add 1 cup of water to the beaten curd and mix well. Now pour this to the pan and mix well.
Boil it for a minute in a medium flame. Do not over cook the curd.
Remove from flame and keep aside. 
Now add the fried vadas to the kozhambu and leave it for half an hour.
Vadas will get soaked completely and looks very soft.
Serve with hot rice.

Notes :

The consistancy of the kozhambu should be very thin because after adding vadas, it absorbs water and will become thick.
Instead of vada, you can add veggies too. ( Lady's finger, Pumpkin, Bottle gourd, Brinjal...) while adding veggies, the consistancy of kozhambu should be little thick.

Linking this recipe with Jagruti's " Rakhi The Thread Of Love "

Garlic Chutney

My Bro's ( Spicy Lover ) another favourite recipe is this spicy garlic chutney..He wants every dish to be very spicy and this one is which my mom prepares for him very often...This goes well with Idly and Dosa. I have to mention that this is our family members fav chutney too coz this is served in most of our relatives house for breakfast especially my chithi :).Hot Idlies and garlic chutney accompanied with a cup of hot streaming filter coffee.... trust me, that is divine... Gingelly oil is used for tempering coz it gives a lovely flavor to the chutney. While savouring this - forget ur waist lines and add an extra spoon of gingelly oil for that special extra flavor.

Ingredients :

1 Cup Garlic Pods
5 - 6 Dry red chillies
small piece of Tamarind or 1/2 Tbsp Tamarind pulp
Salt to taste
1/2 Tbsp Gingelly Oil

For Tempering :

1 1/2 Tbsp Gingelly Oil
1 Tsp Mutard seeds
Pinch of Hing
Few Curry leaves

Method :

Heat 1/2 Tbsp oil in a pan and add garlic pods, fry them till color changes to light brown.
Remove and add the dry red chillies followed by tamarind piece.
Fry for a minute and remove.
Add everything and grind to a smooth paste adding salt and water.
Now heat 1 1/2 Tbsp oil in a pan and add the mustard seeds, once they start spluttering add the Hing and curry leaves.
Add the grounded paste and cook for couple of minutes in a medium flame.
Remove and serve with Hot idli or dosa.

Note :

You can add or reduce dry red chillies according to the spicy level.
Normal cooking oil can also be used for tempering. Gingelly oil gives extra taste.

Linking this recipe with Julie's  " EP Series - Curry leaves or Dried Red Chillies " hosted by

 Poonam @  " Spicy Aroma "

Bittergourd Chips / Pavakai Chips

I am not a big fan of bittergourd, infact I used to avoid this veggie before wedding. Later when I started cooking, surfed lots of health facts n nutritious values about this gourd and similar veggies and changed myself to eat all my " hated " veggies...This bitterguord chips always reminds me of my brother...who loves this chips very much....Whenever he goes to the bakery, he never comes back without buying this chips :) I used to give him weird stares those days but I was wrong... Bittergourd is really a very healthy veggie which has Vitamins, Iron, Calcium, Potassium, Magnesium, Folic acid, Zinc and is high on Dietary fiber. Nowadays I make sure to include this healthy veggie atleast once in a week in my diet (my husband still detests it though!!!).
Every year I used to gift my bro for Raksha Bandhan..but he has travelled overseas for his project so decided to prepare his fav recipes, this whole week and wish him a special Raksha Bandhan... atleast he can enjoi watching them on my blog ( I know that he will kill me after coming back, for eating all of his fav recipes n posting jus pics ;) )
Now to one of my brothers' favourite recipe,

Ingredients :

1 Bittergourd, medium sized
1 Tbsp Corn Flour
1 Tbsp Rice Flour
1 1/2 Tsp Chilli powder
1 Tsp Jeera Powder
Salt to taste
Oil for frying

Method :

Wash bittergourd and cut them in to very thin roundels.
Dry them in a tissue paper or kitchen towel.
Now mix Rice flour, corn flour, chilli powder, jeera powder, salt and bittergourd.
Sprinkle very little water and mix well.
Heat oil in a pan and drop them one by one and fry them in a batches ( Medium flame ).
Remove once they turn brown and crisp.
Serve with Sambhar or Curd Rice.