VIRUNDHOMBAL

Cozy up with a warm and comforting bowl of street style sundal masala, perfect for the winter season. This flavorful evening snack is made with a combination of green and yellow peas, cooked in an aromatic gravy. To prepare this dish, soak the peas for 7-9 hours, then pressure cook until soft. The magic lies in the ground masala, featuring onions, tomatoes, ginger, garlic, coriander leaves, and mint leaves. Add a blend of chilly powder, kuzhambu chilly powder, and garam masala powder to elevate the flavor. Finish with a sprinkle of chat masala and a garnish of chopped onions, grated carrot, and coriander leaves. Now let's see the detailed recipe to prepare this mouthwatering Sundal Masala gravy.  Check out my other Evening Snacks Recipes Vazhaikkai (Plantain) Bajji  Cauliflower Fry    Nullikai urundai - Urid dal balls Kara Vadai -  Pattani Paruppu (Yellow Split Peas) Bonda Sabudana Vada -  Javarisi Vadai Ulundha Vada  Tapioca Bonda  Urad dal Bonda...

Cauliflower fry is a popular and delicious dish. Today, we'll see a crispy cauliflower fry recipe. A blend of gram flour, rice flour, and corn flour provides a satisfying crunch and texture, while ginger garlic paste and seasonings add plenty of flavour.  Here are some essential tips to make a tasty cauliflower fry  Use fresh and tender cauliflower florets. Avoid soaking cauliflower in hot water for more than 5 minutes. Fresh ginger garlic paste brings a burst of freshness and flavor; always opt for fresh paste. For maximum flavor, marinate the coated cauliflower florets to allow seasonings to penetrate deeply. Ensure the coated batter is thick enough to coat but not too dry (which makes it hard) or watery (which leads to poor results). Deep-frying the coated cauliflower florets on medium heat yields the perfect taste. Allow them to cook thoroughly in medium-heated oil, then flip for even cooking. Check out my other Evening Snacks Recipes Vazhaikkai (Plantain) Bajji  Caul...

Capsicum onion pakoda  is an easy tea time snack made using onions, capsicum, besan flour, rice flour, chilli powder and garlic. When we were in the US, I frequently prepared these pakodas with tri-colored capsicums as a starter for potluck parties. This pakoda tastes yum with our meals also.  To make onion capsicum pakoda, you need to cut them uniformly. You need to cut the onions and capsicums into slightly thicker pieces. Discard all the seeds and the thin white layer in the capsicums and then slice them equally. After slicing the onions and capsicums you are left with just mixing the flour, chilly powder, crushed garlic and frying it until crispy and golden. Now let's see how to make this onion capsicum pakoda with step by step pictures.  Check out my other Evening Snacks Recipes Vazhaikkai (Plantain) Bajji  Cauliflower Fry    Nullikai urundai - Urid dal balls Kara Vadai -  Pattani Paruppu (Yellow Split Peas) Bonda Sabudana Vada -  Javarisi Va...

In most of the houses, ribbon pakoda with rice flour or ribbon pakoda with ground rice batter will be made for Diwali. A few months ago, bought this ragi flour ribbon pakoda from Sri Krishna's Lala shop in Tenkasi  and it tasted good with soft crispy texture. When I was planning to post Diwali recipes, my son Siva suggested to try ragi flour ribbon pakoda. To make this ragi flour pakoda you will need ragi flour, rice flour, fried gram flour, butter, asafoetida powder, white sesame seeds, asafoetida powder and oil. The butter gives the crispness and fried gram flour makes the pakoda slightly crumbly.  Tips for Ragi flour ribbon pakoda 1. Make sure to use fresh ragi flour because the old ragi flour has a nutty taste and not suitable for pakodas.  2. Roasted gram flour can be replaced with besan flour but, the texture will be slightly hard.  3. If you are not getting proper ribbon shape, then your dough is too moist, then add some rice flour and knead again.  4. If...

Coconut jaggery ladoo - easy ladoo recipe with coconut and jaggery. This is a very easy recipe and can be made in just 20 minutes. This is the best snack for kids. I have bought this many times in the supermarket but this is the first time I tried it at home. I just experimented with the measurements we use for mothagam pooranam. It turned out so well and the method is very quick too. In terms of the texture, it is a little hard on the outside, but when you eat you can feel the wonderful chewy texture. When choosing the coconut, pick a coconut which is heavy and full. Because it will have more white flesh, which will be perfect for ladoos and burfis, If you are using desiccated coconut, no need to fry them for a long time. Just dry roast it for a few minutes and add the powdered jaggery. I always prefer fresh coconuts as it has a natural flavour and sweetness which tastes good for ladoo. Now let's see how to make these ladoos with a video and step by step pictures.  Check out my sw...

Vegetable momos are a super addictive snack that everyone likes. Most of the Chinese restaurants have different varieties like vegetable momos, fried momos, green momos, chicken momos etc. One of the common momos you can easily find on the streets is the vegetable momos.  It is a simple snack, but it requires some time to finish the whole process. If you prepare the vegetable stuffing earlier, you can prepare the momos easily within 20 minutes. I made several experiments to bring  the thin outer layer and finally my husband did it. He always wanted to recreate dishes like samosa and parotta  to bring the perfect texture. A few years ago, I  prepared ten samosa recipes for Aval kitchen magazine which was prepared fully by my husband. I just made the stuffing and deep fried it. He made the samosa patties perfectly and it tasted good. Here for momos also he used the same technique to prepare the outer layer and the momos turn perfect.  It's very simple to prepare t...

Onion thool bajji - a simple and easy snack recipe with onions. Like onion pakoda, this onion thool bajji is a quite popular snack during season time in our hometown Courtallam. I enjoy munching this thool bajji after a nice bath at main falls during every season time. As it is prepared with onion slices with a soft texture it is named as thool bajji.  Now coming to the batter ingredients for the bajji. Besan flour is the main ingredient and in addition we add rice flour and dosa batter for the crisp texture. Making the batter with the correct consistency gives the perfect shape and texture. Both vazhaikkai bajji and onion thool bajji have pretty much the same ingredients, but the water ratio is different and the way of frying too. Onions get cooked easily, so always deep fry them on medium heat and transfer it before the bubble ceases. You don't need to plan much for this thool bajji and you can make it easily for unexpected guests or for any unplanned occasions.  Check out m...

Nenthram Pazham Pori is an instant evening snack and it just needs 4 ingredients and 20 minutes to prepare it. A traditional snack of Kerala and also in Nanjil cuisine.  I have tasted this very long time ago in a tea shop at Malamupuzha dam. Later, after discussing this recipe with my Rema athai, she shared the recipe with me. She used to prepare these pazham pori regularly, at least twice or thrice a month as evening snacks. The main ingredients used to make this pazham pori are nenthram pazham, maida, rice flour, sugar and cardamom powder. This pazham pori can also be made with wheat flour but you won't get the exact taste of it. Now a days nenthram pazhams are available throughout the year  and you can try this anytime for your kids. Few years ago, I tried this pazham pori for Aval Vikatan Nanjil recipes, but forgot to take the videos. I actually wanted to post it along with the video and yesterday tried it with just 2 nenthram pazham and it turned out very well and we all ...

Cauliflower fry - flavourful and crispy snack with cauliflower. This fry is a crisp fried snack made with maida, corn flour, ginger garlic paste, chilly powder, garam masala powder and lemon juice. There are different methods of making this cauliflower fry. The recipe shared here is a typical bakery style cauliflower fry which stays crisp for a longer time. You can also prepare street style Gobi fried rice with this cauliflower fries. This cauliflower fry is an amazing side dish for fried rice, biryani, pulao and also as an appetizer for parties.   Tips to make Cauliflower Fry Cauliflowe r - always try to use fresh cauliflower.  Try to separate equal sized florets because it helps to fry uniformly. Just immerse the cauliflower florets in salted hot water for 2 to 3 minutes and drain the water completely using a colander.  Ginger Garlic Paste - for this fry grind ginger &  garlic coarsely without any water. I always use fresh ginger garlic paste and if you do...

Susiyam - recipe with full video and step by step pictures. Susiyam is a sweet prepared with maida flour the outer layer and a tasty stuffing made with cooked chana dal, jaggery, coconut and cardamom. Actually traditional susiyam outer covering is made from ground rice batter or rice flour. Even though there are many kinds of  halwas, burfis and ladoo prepared for Diwali, my favourite one is this susiyam. The batter prepared with maida will have a lighter texture and the stuffing inside the batter gives the susiyam a juicy taste and I eat it again and again every time I made it. Now let's see how to prepare Susiyam Check out my sweet recipes for Diwali   Thiribagam (Three in one delight) Rava ladoo Kaju Katli   Kesar peda Easy Milk Sweet Chocolate Burfi Mango and Coconut Burfi Moong dal flour Ladoo Coconut Burfi Paal Kova with milk powder  Paal Kova with Naatu Sarkkarai Kesari Pineapple Kesari Milk Kesari Mango Kesari Badam Katli - Almond Fudge Carrot Burfi Dry ...