Raw Banana Fry | Vazhakkai Varuval | Vazhakkai Roast

Today I'm going to share Tamilnadu style Raw Banana Fry. We call vazhakkai Varuval in Tamil. It is a very easy and quick side dish that can be made in nearly no time at all. It's one of my most favorite side dish for rice and it tastes awesome with curd rice. You can also check my other recipes using Raw Banana.

• Raw Banana Fry (Vazhakkai Fry )
• Raw Banana Poriyal ( Vazhakkai Poriyal )

Here is the recipe. Scroll down for the Video Recipe and Step By Step Pictures

Ingredients:

• 1 Raw Banana / Plantain / Vazhakkai
• 1/2 tsp Fennel seeds
• 3 to 4 Garlic cloves
• 1 tsp Red Chilly powder
• 1/4 tsp Turmeric powder
• Salt to taste
• 2 tbsp Oil

Preparation :
Wash the raw banana, trim the edges, peel the skin with the help of peeler and slice into rounds, say about half an inch thick.

Method :

• Heat oil in a large wide pan, when hot add fennel seeds, garlic, and curry leaves fry for few seconds.

• Then carefully place the raw banana pieces to the pan and spread.

• Then add red chilly powder, turmeric powder, salt and give a good mix, so that spice powders coats well on the banana pieces.

• Then add 1/4 cup of water and mix well. Saute and cook for 2 minutes.

• Flip the raw banana pieces. Saute and cook for another 2 minutes.

• Saute and continue to cook for another one minute or till it gets roasted on both sides.

• Serve with any variety rice recipes or plain rice with sambar, rasam, and curd.

Step By Step Instructions of How to Make Raw Banana Fry / Vazhakkai Varuval

• Wash the raw banana, trim the edges, peel the skin with the help of peeler and slice into rounds, say about one inch thick.

• Heat oil in a large wide pan, when hot add fennel seeds, garlic and curry leaves fry for few seconds.

• Then carefully place the raw banana pieces to the pan and spread.

• Then add red chilly powder, turmeric powder, salt and give a good mix, so that spice powders coats well on the banana pieces.

• Then add 1/4 cup of water and mix well. Saute and cook for 2 minutes.

• Flip the raw banana pieces. Saute and cook for another 2 minutes. Saute and continue to cook for another one minute or till it gets roasted on both sides.

• Serve with any variety rice recipes or plain rice with sambar, rasam and curd.

Potato Bonda, South Indian Style | Urulai kizhangu Bonda | Aloo Bonda

Potato Bonda/ Aloo Bonda is a popular South Indian tea time snack recipe. It is prepared with boiled potato mixed with the spice mixture and dipped in chickpea batter, deep-fried in hot oil and served with coconut chutney and hot tea. There are many versions of making this potato bonda. Here I'm going to share South Indian style spicy version of Potato Bonda.

Here's is the recipe. Scroll down for the Step by Step Pictures and Video Recipe




Preparation time: 30 minutes
Cooking Time: 15 minutes
Makes 30 to 35 Bondas
Category : Tea Time Snack / Appetizer
Cuisine: South Indian

Ingredients:

• 4 large Potatoes
• 2 Onions, finely chopped
• 5 Green chillies, finely chopped
• 1 tbsp of finely chopped Ginger
• Few Curry leaves, chopped
• Few Coriander leaves, chopped
• 1 tsp Mustard seeds
• 1 tbsp Split Chickpeas / Channa Dal
• Salt to taste
• 2 tbsp of Oil
• Oil for deep frying

For the Batter

• ¹⁄₄ kg Chickpea Flour/ Besan Flour / Kadalai Mavu
• 1 tsp Red Chilly powder
• ¹⁄₄ tsp Asafoetida
• a pinch of Baking Soda or Cooking Soda
• Salt to taste

Preparation

• Wash the potatoes and cut into half. Pressure cook the potatoes till soft for 2 to 3 whistles.

• Peel the skin and mash the potatoes and keep aside to cool.

Method:

• In a heavy kadai/ wok, heat 2 tbsp of oil. When hot add mustard seeds and allow it to splutter.

• Then add the split chickpeas and roast for few seconds.

• Next, add the onions and green chillies, Saute.

• Add ginger pieces, curry leaves and coriander leaves and saute till onions turn into pink. (Don't fry till golden brown in colour)

• Bring the flame to low, add the mashed potatoes, salt, turmeric powder and mix well all the ingredients. Once done, remove from the flame and keep aside to cool.

• Once the potato filling is cool enough to handle, take portions of the potato mixture and make small balls/rounds of it and keep aside.

• In a large bowl, place chickpea flour, chilly powder, salt, asafoetida powder. Add enough water and mix the ingredients thoroughly so that a thick yet pourable batter is prepared.

• Meanwhile, heat oil in a large frying pan over medium flame. Once the oil is hot, dip the potato balls in the batter and carefully place them one by one in the hot oil and deep fry the bondas till golden brown in colour.

• Once done remove and drain the excess oil. Serve it with Coconut chutney and Hot tea.

Step By Step Instructions of  How to make Potato Bonda / Aloo Bonda / Urulaikilagu Bonda

• In a heavy kadai/ wok, heat 2 tbsp of oil. When hot add mustard seeds and allow it to splutter. Then add the split chickpeas and roast for few seconds.

• Next add the onions and green chillies, Saute. 

• Add ginger pieces, curry leaves and coriander leaves and saute till onions turn into pink. (Don't fry till golden brown in colour)

• Bring the flame to low, add the mashed potatoes, salt, turmeric powder and mix well all the ingredients. Once done, remove from the flame and keep aside to cool.

• Grease a large plate with little oil to place the potato balls, so that potato balls don't stick.

• Once the potato filling is cool enough to handle, take portions of the potato mixture and make small balls / rounds of it and keep aside. 

• In a large bowl, place chickpea flour, chilly powder, salt, asafoetida powder. Add enough water and mix the ingredients thoroughly so that a thick yet pourable batter is prepared.

• Meanwhile, heat oil in a large frying pan over medium flame. Once the oil is hot, dip the potato balls in the batter and carefully place them one by one in the hot oil and deep fry the bondas till golden brown in colour.

• Once done remove and drain the excess oil. Repeat with the remaining mixture.

•  Serve it with Coconut chutney and Hot tea.

Chickpea Curry , South Indian Style Channa Gravy | Step By Step Pics + Video Recipe | Channa Curry | Simple and Yummy Recipes

Today's recipe is South Indian style, Chickpeas Curry. This curry/gravy is very mild and it requires very fewer spice powders only. I didn't add too many masala powders. This is a coconut-based gravy with simple and very few ingredients, yet very tasty. This recipe is perfect for those who like a mild flavoured gravy.  It pairs perfectly with rice and Rotis.

Here's is the recipe. Scroll down for step by step pictures and Video Recipe.

Ingredients:

• 1½  cups - Chickpeas, raw (Channa) or canned Chickpeas
• 1 tsp Mustard seeds
• 2 Green chillies
• 1 Onion, large size, chopped lengthwise
• 3 Tomatoes, chopped
• ½ tbsp Ginger Garlic Paste
• 1 tsp Red Chilly powder
• ½ tbsp Coriander powder
• ½ tsp Turmeric powder
• 1 cup of grated Coconut.

Preparation:

• Wash the chickpeas thoroughly and soak in enough water for 6 to 8 hours.

• Rinse the water and add the chickpeas to a pressure cooker and 3 cups of water.

• Cook until soft for 3 to 5 whistles. 

• Ground the coconut in a mixie jar or blender to a fine paste.

Method:

• Heat oil in a kadai/wok, add mustard seeds and allow it to splutter.

• Add onions, green chillies and curry leaves and fry till the onions become light golden brown in colour.

• Next, add the chopped tomatoes and little salt to it and cook till the tomatoes become soft and mushy.

• Next add ginger garlic paste, chilly powder, coriander powder, turmeric powder and mix well and cook for a minute.

• Now add little water to it so that the mixture doesn't burn or stick to the kadai and cook for 2 minutes.

• Then add the boiled channa/chickpeas and give a good stir.

• Next, add the ground coconut paste and 2 cups of water to it and mix well and bring to a boil.

• Cover the kadai with the lid and cook in medium flame for 10 minutes.

• Switch off the stove and add chopped coriander leaves and mix well.

• Serve it with rice, chappati, roti, poori, dosa, idli etc..

Step By Step Pictures of how to make South Indian style Chickpeas Curry

• Heat oil in a kadai/wok, add mustard seeds and allow it to splutter. 
  

• Add onions, green chillies and curry leaves and fry till the onions become light golden brown in colour.

• Next, add the chopped tomatoes and little salt to it and cook till the tomatoes become soft and mushy.

• Next add ginger garlic paste, chilly powder, coriander powder, turmeric powder and mix well and cook for a minute.

• Now add little water to it so that the mixture doesn't burn or stick to the kadai and cook for 2 minutes.

• Then add the boiled channa/chickpeas and give a good stir.

• Next, add the ground coconut paste and 2 cups of water to it and mix well and bring to a boil.

•  Cover the kadai with the lid and cook in medium flame for 10 minutes.

•  Switch off the stove and add chopped coriander leaves and mix well.

• Serve it with rice, chappathi, roti, poori, dosa, idli etc..

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