Vegetable Bonda

I made this couple of months ago but did not find time to post it. Vegetable bonda reminds me of Janavasam tiffen. This one is sure to be present for the janavasam tiffen. Nischiyatharthan followed by Janavasam is done the day before the wedding. These days this one is  performed before the reception but whatever said and done bondas are definitely in the kalyanam menu at least for one velai. I miss attending weddings. I havent attended one for the past two years. During my next trip to India I will make sure that at least I attend one.  I know it is not a healthy snack since it involves frying hence I try to add other veggies too... (mainly people use potatoes for this) like beets, carrots and peas.

Now lets get to the recipe....

Ingredients:

For the Filling

4 Large Potatoes

1 Carrot

Few Strands Beans

1 Beetroot

1/2 Cup Frozen Peas Thawed (you may use fresh ones too)

1/2 Tsp Red Chilly Powder (the one I use is very hot so I use only half a tsp)

3/4th Tsp Salt

1 TBSPN Lemon Juice

For tempering - mustard, channa dhal, urad dhal, cashew, curry leaves

Cilantro

For the batter

3/4th Cup Besan Powder (kadala mavu)

1/4 Cup Rice Flour

Hing

Turmeric Powder

1/2 Tsp Salt

1/2 Tsp Red chilly powder

Water

Oil for frying

Combine all the ingredients mentioned for the batter (except water) and mix it well. Add water little by little without forming lumps. It should not be too watery. It should be like dosa/bajji batter.

Boil the veggies (Remember to drain the water - do not let the veggies stand in the water after boiling them for too long). Mash them well.

Take a Tsp of oil in a pan. Add the items listed for tempering. Add this to the mashed veggies. Add salt,

red chilly powder, cilantro and lemon juice. Make balls out of it.

Heat enough oil in a pan. Dip the veggie ball inside the batter and drop it in the oil. Take it out when the outer layer is cooked. Drain the excess water. Serve it with ketch up or chutney! Enjoy!

Kunukku (Rice and Dhal Pakoras)

Kunukku is very famous in Tamil Nadu. Not sure whether it is made in other parts of India. It is a nice evening snack in our household. I could not come with a better English name for it....hence simply calling it rice dhal pakoras. My patti used to make this all this time. You can also make Adai with this batter by adding water to it. Adai is made similar to dosas but would rather say it is closer to the way pesarattu looks. I am not a big fan of Adai so patti used to always make kunukku for me. Once my friends had come home for some dance practice for an inter school competition and patti prepared this for everyone and they all enjoyed it. As I write my mouth is watering....will sure make it once again sometime next week!

Ingredients:

2 Cups Raw Rice (you may use par boiled rice too). This time I used Idli Rava since I had this in my pantry
1/2 Cup Toor Dhal (it comes crispier if you add more of this dhal)
1/4 Cup Channa Dhal
1/4 Cup Urad Dhal
6 Red Chillies
1/2 Cup Grated Coconut
Hing
Turmeric Powder
Oil for frying

Soak the rice, red chillies and dhal for around 5 hours. I soaked the dhal and red chillies separately since I used idli rava. If you are using idli rava soak it water just enough for the rava - do not add too much water.

After 5 hours drain the water completely from the rice and dhal. You may also use a colander to remove the excess water. Grind it into a coarse batter.

Add salt, turmeric and hing and mix it well.

Take oil in a pan. After it gets heated drop small dumplings (balls) into the oil. Take it out once it starts turning slightly brown. Drain the excess oil using a kitchen towel. You may also add bell pepper or mint to this batter and make this snack. Serve this yummy crispy snack with chutney or ketch up...I love it "As Is"..
Enjoy!

Vazhakai Vadakkal (Raw Banana Dry Veggie)

Hello my dear friends...I have not been actively writing for the past few weeks...now I am back. I may not be able to post very frequently but planning to start slowly atleast couple of postings a month. I had this at my friends place couple of years ago and it was yummy. I have been contemplating on making this since then but whenever I made vazhakai at home I was forgetting to soak black channa and hence I never got a chance to try it. My mom is with me and this time I gave her the recipe and asked her to make it. It came out really well. I havent yet called to thank my friend for this recipe...

Now let us get to the method of making this one..you must try this one. It is different than the raw banana fry or veggie made with raw banana and tamarind pulp (vazhakai pulivitta karamadu).

Do remember to try this one next time when you have raw banana at home.

Ingredients:

2 Raw Banana

1/2 Cup Black Channa (soaked overnight)

1 Tsp Jeera

3 TBSPN Coconut

4 Red Chillies (or as per your spice level)

Oil

Channa dhal, Urad dhal, Mustard and Curry leaves for tempering

Salt to taste

Dice the raw banana (small cubes). Boil the black channa.

Take a TSP oil in a pan. Fry the jeera, red chillies and turn off the stove after adding coconut ( at the end ). You do not have to fry the coconut. Grind it after it cools down.

Take a TBSPN of oil in a pan. When the oil gets heated add the items listed for tempering.

Add the cut vegetable and boiled channa. Saute it. Add Salt.

Now add the grounded mixture to the veggie and mix it well.

The veggie is ready to be served as a side for rice and sambhar or rasam. Enjoy!