Pachai Pattani Vadai | Peas Vadai | Green Peas Fritters

Fritters made form ground green peas & onions mixed with Indian spices

This is yet another tasty simple recipe from the great cook I have ever met.. Hehe, ya my mom.. How intriguing is this fact rite!! Most of the people would give away the 'Best Cook ever known' award to their mom. Somehow, we are so used to their style & taste that we tend to compare any other food that we come across to theirs. And many a times we would also hear or make the comments 'Not as tasty as my mom's' or 'No one can beat my mom's chole poori' ;) 

Everyday the conversation with my mom would not be complete without asking each other what we cooked for the day.. Sometimes we won't have much to talk about. But still we would rattle about for long time about some new recipe or how something that we cooked turned out or what others commented about it. It was during one such conversation that she told me that she had prepared 'Peas Vadai' that day. I was amused. Had never heard of that vadai before. Immediately I asked her for the recipe and jotted it down. But still it took me a month to try it out.. Heights of laziness :D But I was really happy that I did. It was really good :) I enjoyed it with my evening cuppa hot coffee and the movie 'Eat, Pray & Love'

I Took:

Prepartion Time: 15 minutes

Cooking Time : 20 minutes

Yield: 8 vadai

I Used:

Peas	-	½ cup
Onion	-	1 no - medium sized - chopped
Fennel seeds	-	A pinch
Garlic	-	2 cloves
Ginger	-	An inch piece
Red Chilly	-	3 no
Corn flour	-	3 tbsp
Garam Masala	-	1 tsp
Salt	-	As needed
Oil	-	As needed

The Way:

1. Grind together peas, fennel seeds, ginger, garlic and red chilly with a little water
2. Add onion, garam masala, salt and corn flour to the ground paste and mix well
3. Make into small patties/vadai shapes on the palm of your hand, from the mix
4. Heat oil in a pan and shallow fry/deep fry and serve with hot kaapi/chai :)

Notes:

Can substitute maida for corn flour if required

Cheers,

Chitz

'En' Award - The Liebster

Hello friends.. Look who is happy with the first award.. Yes, I had a pleasant surprise when Nisha of 'My Food Express' told me that an award is waiting for me at her place.  Thank you Nisha for sharing this honor with me. She is a colorful blogger with a variety of dishes at her space. Keep blogging and have fun, Nisha :) And here I am answering the questions and passing on the award to other fellow food bloggies..

About:

The Liebster Award is a recognition that is passed on from one small blogger to another blogger to support and helping each other for the blog growth... It is given to up and coming bloggers who have less than 200 followers. "Liebster" is German for "Favorite". 

Rules:

1. Each blogger should post 11 random facts about themselves.  
2. Answer the questions the tagger has set for you, and then create 11 new questions for the bloggers you pass the award to.
3. Choose 11 new bloggers (with less than 200 followers) to pass the award to and link them in your post.
4. Go back to their page and tell them about the award.
5. No tag backs.

11 random facts about me:

1. I am a cleanliness freak
2. I love shopping
3. I have a lottt of friends and I do keep contact :)
4. I like exploring new arenas, so my field of interest keeps varying every time
5. I do not like having a routine menu and hence prefer not to repeat the dishes frequently
6. I love travelling and visiting new places
7. I get emotional very fast while seeing movies.. And so you would always spot me with a  hand towel while watching movies
8. I am a lazy perfectionist. Tends to do everything perfectly but sometimes lethargy does take an upper hand
9. I am still in search for the ultimate purpose of my life :D
10. I love mystery, but only in fiction (novels & TV series)
11. I cannot draw or paint, but wish I overcome that some day ;)

11 questions for me from Nisha:

1. If you wish for something ,what would you wish for?

    To visit all the exotic & serene places in Earth

2. What is your Hobby?

    Reading, Watching movies & series, crocheting, cooking, drooling over food sites 

3. Favourite Ice cream?
    Pista - my all time favorite
4. Love to drive/ride a Car/Plane/Helicopter/Bike?
    I would love to ride a car
5. Favourite fruit and vegetable?
    Blueberry & Long Beans
6. Love to buy a ________?
    'Nalukettu' - a traditional Kerala Hindu house
7. Favourite magazine?

    Reader's Digest

8. Describe yourself in a word?

    Systematic

9. Most memorable moment in your life?

    The 4 day girls trip to Portugal

10. If you have a Super Power what will you do?

    Would clean the world  

11. Favourite quote?

    Smile like you've never cried

    Fight like you've never lost

    Love like you've never been hurt

    And live like there's no tomorrow

11 Nominees:

1. A teflon frypan - Quick Picks
2. Amrita Vishal - Sweet 'n' Savoury
3. Asiya Omar - My Healthy Happy Kitchen
4. Gayathri Ramanan - Foody Buddy
5. Meena B - Homely Food
6. Priya - House of Spice 
7. Priya Anandakumar - Priya's Virundhu
8. Priya Elias - The Humpty Dumpty Kitchen
9. Sangeetha Priya - Nitha's Kitchen
10. Shailaja Reddy - Sahasra Recipes
11. Tinku Shaji - Daily Chores

11 questions for you fellow bloggies:

1. If you were allowed to change something about yourselves, what would that be?
2. Your favorite time pass other than cooking
3. According to you which is most important in a blog - presentation, recipe or pictures? 
4. Your ultimate dream
5. Three qualities you would love to see in others
6. One prank that you played on someone
7. Your favorite vacation spot
8. Cooking according to you is
9. Who influences you the most? Like you would always listen to what this person says
10. Your favorite dessert
11. One habit that you cannot change for life

Happy blogging everyone.. Keep smiling and have fun always :)

Cheers,

Chitz

Karuvepilai Era Thokku - Curry leaf Prawn curry

Prawns cooked in coconut-curry leaf paste

Yes !!! It does look like am going overboard on prawns rite?? Well, I got hold of some fresh prawns and I guess I got a little excited.. We do not get much of fresh prawns here, rather  it's always the processed and packed ones. And the zest was more coz I get to peel and devein the prawns all by myself. Yes, now some of you might be thinking, 'Is it actually that great an accomplishment??' 

Nah.. must not be.. But all through my childhood I have watched my mom and grand mom and aunties do that.. And when they did that the general instruction for all the kids around was 'STAY AWAY'..But I was very intrigued and would watch them and ponder on how quick and swift and meticulous they were in that process.. A twist and a pull and a rinse.. And there goes the soft flesh to the pot. I should say that I was a little scared too.. 'Won't the sword like spines on the top of their heads hurt your fingers, if you were this fast????' 

Those were the wonderings of a small kid.. Now that I have mastered thy art myself, I do not see or wonder on the risk, rather enjoy it ;) And now back to the recipe, last week I saw a different Chettinad recipe on prawns in Asianet plus channel. I knew I should make it  and share it here. And my instincts were not wrong... Instant hit.. Deeps and I loved it...

Serves: 2 persons

I Took:

Preparation Time : 20 minutes

Cooking Time : 40 minutes

I Used:

Prawns	-	200 gm
Curry leaf	-	½ cup
Coconut	-	10 sprigs
Shallots	-	6-8 nos (sliced)
Tomato	-	1 no (medium sized - chopped)
Ginger-Garlic paste	-	2 tsp
Tamarind pulp	-	2 tbsp
Mustard	-	½ tsp
Fenugreek	-	¼ tsp
Fenugreek-Mustard powder	-	2 tsp
Coconut Milk	-	3 tbsp
Gingelly Oil	-	1 tbsp
Turmeric powder	-	½ tsp
Salt	-	As Needed

The Way:

1. Clean and wash the prawns 
2. Grind together coconut and curry leaves in a mixie by adding a little water. Keep the paste aside
3. Heat oil in a kadai. Add mustard and  fenugreek
4. When it splutters, add shallots and saute
5. As the shallots start to change colour, add tomatoes and saute till they become mushy 
6. Now add the coconut-curry leaf paste and saute 
7. When it starts losing water, add ginger-garlic paste and saute till the raw smell fades off
8. Add the tamarind pulp, salt and mix. Add the cleaned prawns and required amount of water to cook the prawn
9. When the prawns are almost done, add the fenugreek-mustard powder and the coconut milk
10. Cook till the prawns are done. Garnish with coriander leaves

Notes:

Dry roast equal amounts of mustard and fenugreek. Grind them in a mixer for the fenugreek-mustard powder

Cheers,

Chitz

Shrimp Quesadilla

'Tat ta da' day - When you mix this and dash in dat and sprinkle those, you get a yummly recipe. Yes, it was that kind of day today. Wanted to eat something other than the usual 'rice and curry and stir fry' combo lunch. I was in a great mood for something spicy and cheesy and non-veggie. And there I was browsing and browsing and browsing... But none seemed satisfactory for my spice buds. That's when I thought, come on... lemme mix and dash and sprinkle ;) 

A quesadilla is like the wrap equivalent in a Mexican cuisine. It's a flour/corn tortilla filled with a savory mixture of cheese, vegetables, meet & other ingredients. An ideal lunch box idea for people on a diet (of course minus the cheese & shrimp, you can substitute with a veggie of your choice maybe bell peppers or mushroom), coz it's both yummy and fills you up for a meal ;) 

I Used:

For the Spicy Green Dip:

Sesame seeds : 1 tbsp
Coriander      : 5 sprigs
Mint              : 3 sprigs
Green chilly   : 2 nos
Ginger           : a quarter inch piece

For the Shrimp:

Shrimp                    : 50 gm
Garlic                      : 1 pod
Lime juice               : 1 tsp
Red chilly powder    : 1 tsp
Pepper powder        : 1 tsp
Cumin powder         : 1/2 tsp
Salt                         : As needed

For Serving:

Wheat Tortilla       : 1 (U can use any tortilla)

Olive Oil               : 3 tsp

Onion                   : 1 (chopped - medium sized)

Parmesan Cheese   : As needed 

The Way:

1. Grind together ingredients under 'For the Spicy Green Dip' 
2. Place the shrimp in a bowl. Marinate it with the ingredients under 'For the Shrimp' and allow it to stand for 30 minutes
3. Then cook the marinated shrimp with a little of water, until done 
4. Heat a pan on medium high. Add olive oil
5. As it heats up, add onion and saute till translucent. Add the cooked shrimps to it and toss around till dry
6. Warm the tortilla in a tava 
7. Now to assemble the quesadilla, place the tortilla. Sprinkle with the grated cheese. Distribute the spicy green dip on top of the cheese. Add the shrimp mixture to it. 
8. Now place this in the tava until it is nicely toasted and the cheese begins to melt
9. Roll it over and serve with tomato sauce or the spicy green dip

Cheers,

Chitz

Capsicum Rice | Kudamilagai Sadam

One pot meal of Rice with Capsicum cooked along onions & specially ground Indian masala

I do not remember the history of this rice, but it was up in my list of fav lunch box dishes that my mom used to prepare for me and my sis.. So I have taken up that legacy and guess what, even Deeps loves it  So this one has been always cooking in my kitchen once every fortnight.  And you can fix this up in a jiffy. So an ideal treat in your busy morning schedules, once you have the masala ground and stored during the weekend. 

So without much ado, on to the recipe..

Recipe Source: Ma

Serves: 2-3 persons

I Took:

Preparation Time: 30 minutes

Cooking Time: 25 minutes

I Used:

For ground masala:

Coriander seeds	-	3 tbsp
Red Chilly	-	6 no
Urd dal	-	2 tbsp
Channa dal	-	2 tbsp
Coconut	-	2 tbsp
Cinnamon	-	1 small stick
Cloves	-	3 no

For Rice:

Basmati Rice	-	1 cup
Capsicum	-	1 no(diced)
Onion	-	1 no (medium sized - diced)
Ground masala	-	4 tbsp
Oil	-	1 tbsp
Salt	-	As Needed

The Way:

1. Dry roast separately all the ingredients mentioned under 'For Ground Masala'. Grind them together in a blender and keep aside
2. Cook rice separately with a spoon of oil or lemon juice so that the grains do not stick together. Keep this aside
3. Heat oil in a pan. Add onion and saute until they are translucent
4. Add the diced capsicum and saute till moist
5. Now add in the ground masala and mix well. Add the cooked rice and mix well

Serve with pappads and raita.

Cheers,

Chitz

Baked Chicken Pasta

Pasta cooked with chicken, capsicum and baked with cheese

It was a lazy morning.. You must be wondering, usually stories begin with 'It was a lazy afternoon', yes, but for me it began in the morning itself ;) So I was on a movie marathon spree. It was in the middle of the 3rd movie I guess that hunger struck me. And since I had all cuddled up nicely on the sofa with lethargy at its heights, I was on high Italian cravings. Pasta and chicken and cheese melting within. Lo, I was ready for action.. Cooking time :D What nice way to boost your lethargy than with baked pasta, rite ?? I had previously done a lot of research on pasta cooking and after two or three unsuccessful attempts, I succeeded in getting it right. So I thought I should share with you all :) Don't look scared with the list down there. Just a few tips, so that you get it right at your first attempt :)

How to cook pasta 

• Boil water. Add in salt for the extra flavor
• Most of the brands/institutes specify the ratio of water-pasta-salt as 1000 gm-100 gm-1 tsp. However, the idea is to have enough water to cover the pasta a little over, so that it is convenient enough to stir them.  
• Cover the pan and allow water to come to a boil. Once it starts boiling you can uncover 
• Add the pasta now
• Stir and check every now and then till al dente 
• Different brands and shapes of pasta have different cooking times. And usually this will be listed in the pasta cover/box. 
• Hence do not mix leftovers of one with another. This can turn into a mess
• The time listed will be quite accurate. Hence stick to it
• Al dente means to be cooked to firm but not hard. This means 'to the tooth' in Italian. It is thoroughly cooked but still offers resistance while chewing. In effect not too hard and not too soft
• Stirring the pasta is very important, especially in the beginning when you add the pasta, because they tend to clutter together as the first layer begins to soften and release starch
• Later on have some occassional stirs to ensure that they stay separate
• Strain using a colander or strainer

Recipe for Baked Chicken Pasta

I took: 1 hour

Serves: 1 person

I Used:

Pasta (I used Penne)  -  1 cup  Pasta Sauce         -  5 tbsp Chicken              - 100 gm - Boneless & chopped Onion                 - 1 no - medium sized - Diced Capsicum            - 1 no - medium sized - Diced Garlic                 - 3 cloves Basil                   - ½ tsp Rosemary            - ½ tsp Cinnamon            - An inch piece Olive oil              - 3 tsp Mozarella cheese  - As garnish to cover the pasta Pepper powder    - As needed Salt                     - As needed

The Way:

1. For this recipe, cook the pasta just before al dente. A minute less than the time specified in the pack
2. In a pan, heat olive oil
3. Add garlic and cinnamon and saute
4. Add the chicken pieces, basil and rosemary and saute till the chicken is half done
5. Then add the onion and capsicum and saute 
6. Add the pasta sauce and stir 
7. Add pepper powder and salt and stir well 
8. Preheat oven to 180 degrees C
9. Lay the pasta in a ovenproof dish and sprinkle over mozarella cheese
10. Bake for about 20 minutes. Let stand for 5 minutes before serving

Cheers,

Chitz

Baking Partners: A new Baking Group

A group of home bakers helping each other to achieve perfection

Baking a home made Baking a homemade bread, cake or cookies will give the best outcome. However in order to achieve the best results, a perfect recipe and right techniques are required.

We are a small group of home baker friends, who love and want to learn more about the nook and corners of baking.  We are planning to try out recipes from books/magazines and cooking shows.  Every member gets a chance to present their choice of recipe and share important points with the rest of the group.

Main purpose of this group is to learn the techniques, critic the procedure if there are ways to improve, and to eat a delicious food.

Rules are simple, we will choose one recipe and send it out to the group by 16th of every month and the reveal date will be 15th of the next month. On that day we will blog about it. A linky tool will be open during that time and each member can link their post.

First month we are going to do a recipe, 2nd and 3rd month will be a theme and the 4th month we will be back at a recipe. By doing in between recipes, we will able to learn more.

All enthusiastic bloggers interested in baking are welcome, please email Swathi  of Zesty South Indian Kitchen  at favoriterecipes12@gmail.com.

We will appreciate the use of logo or worded link that will help to spread the word.  A bunch of thanks to Tina for designing this beautiful logo

If you want to make it a gluten or vegan free diet, you can do those modifications also.

Cheers,

Chitz