Kuzhi Paniyaram Recipe made using Idli Batter | Paniyaram Recipe | Simple and Yummy Recipes

Kuzhi Paniyaram is a regular South Indian breakfast or dinner recipe, also it can be served as an evening snack too along with various chutneys. It is called paddu in kannada, ponganalu in Telugu, and paniyaram in Tamil. I mostly prepare this paniyaram recipe using homemade leftover idli batter.

 For making this paniyaram recipe, we need the paniyaram cookware. Either you can use a non-stick pan or an iron pan. There are so many brands selling this paniyaram cookware. And it comes in nonstick, iron, indalium material. I use Indalium material.

 It is important to use the fermented batter to make this paniyaram. We cant use freshly ground batter. We always use the 4 or 5th day of leftover idly batter, because the sour batter tastes best. So if you have sour idli or dosa batter that you cannot use to make idli or dosa, then try making this paniyaram recipe. Make sure to mix the batter to idli batter consistency, it should neither be thick nor too watery.

The technique to make this paniyaram recipe is to use a small burner and cook the batter on low flame so that you will get an amazing textured paniyaram. The end result will be crispy on the outside, and soft and spongy on the inside.

There are so many versions of making paniyaram like sweet paniyaram, masala paniyaram, muttai paniyaram ( egg ), vegetable paniyaram,  stuffed paniyaram etc... and the list goes on.

Cuisine: South Indian Cuisine
Preparation Time: 10 minutes
Cooking Time: 5 minutes
Serves : 3

Ingredients :

• 5 cups of sour leftover Idli Batter
• 1 onion, finely chopped, large sized
• 2 Green chilies, finely chopped
• Few curry leaves, finely chopped
• 1 tbsp Bengal gram / kadalai paruppu / chana dal
• 1 tsp Mustard seeds
• Salt to taste
• Oil for drizzling
• 1 to 2tbsp Oil to saute onions

Method :

• Heat oil in a kadai / wok / pan. When hot add chana dal, and mustard seeds and let it crackle.

• Then add the finely chopped onions, green chilies, curry leaves, and salt to it. Saute until onions turn translucent.

• Once done switch off the flame and allow it to cool completely.

• Then add the onions to the batter and mix it thoroughly without any lumps.

• Next heat the paniyaram pan, and add 1/4 tsp oil to each pit. Fill each indent or pit with 3/4 batter. Cook on low flame for 2 minutes. Drizzle some oil on the sides of the paniyaram.

• Then gently turn the paniyaram, drizzle some oil and cook the other side for 1 to 2 more minutes.

• Serve hot with coconut chutney or tomato chutney. Or any chutney of your choice.

Recipe Notes :

• It is important to use the sour batter to make paniyaram.
• Make sure to mix the batter to idli batter consistency.
• Cook on low flame only.

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South Indian style Cauliflower & Peas Kuzhambu | Gravy for Idli and Dosa | Simple and Yummy Recipes

Are you bored of the same old chutney and sambar for dosa and idlis, then try this simple and easy South Indian Cauliflower & Peas Kuzhambu / gravy. Cauliflower and peas makes a great combo. It is very simple and quick to make. It can be served with rice also, but tastes very good with idli.

Cauliflower and Peas Kuzhambu - a South Indian style coconut based gravy for Idlis and Dosas. A perfect South Indian vegetarian side dish for dosas and idlis.

 

Ingredients :

• 100 gms or 1 cup Cauliflower florets
• 1/3 cup of Green Peas
• 1 tsp Mustard seeds
• 1 Onion, sliced finely
• 2 Tomatoes, chopped finely
• 1 Slit Green chilly
• 1 tsp Ginger Garlic paste
• 2 tsp Red chilly powder
• 2 tsp Coriander powder
• 1/2 tsp Turmeric powder
• 1/2 cup grated Coconut
• Few Curry & Coriander leaves
• Salt as required
• 1 tbsp Oil

Preparation :

• Place the chopped cauliflower florets in hot water with little turmeric powder into it. Leave it for 5 minutes.Rinse and strain the water and keep aside.

• Ground the coconut to a fine paste

Method:

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

• Add onions and fry till golden brown in colour. 

• Next add green chilly and few curry leaves to it.

• Add the chopped tomatoes, little salt and cook till the tomatoes becomes mushy.

• Add ginger garlic paste and all the spice powders and mix well. Stir and cook for a minute.

• Add the ground coconut paste along with 2 cups of water and bring to a boil.

• Now add the cauliflower florets, green peas and salt and give a good mix. Cover and cook the gravy in medium flame for 15 minutes or till it is done.

• Garnish with coriander leaves and serve hot with idly or dosa.

Tamil New Year Lunch Menu Recipes ( Varsha Pirappu / Tamizh Puthandu / Chithirai Thirunaal) | Simple and Yummy Recipes

Tamil New Year or Varsha Pirappu or Tamil Puthandu is celebrated in the Chithirai, the first month of the Tamil calendar. Every year it falls on April 14 th. It is most important festival for Tamilians. On this day we wear new clothes and go to temple and we cook an elaborate meal for lunch on this festival day. We make sambar, kootu, poriyal, vada and payasam on this day. We serve this food on banana leaf. So here is the simple Tamil New Year Lunch Recipes.

Tamil New Year Lunch Menu:
Scroll down for the recipes and also you can click the links for detailed recipes of each post.

• Pumpkin Sambar
• Snakegourd kootu / Pudalangai Kootu
• Carrot and Beans Poriyal ( recipe below )
• Raw Plantain fry
• Medhu Vada ( Urad dal vada )
• Broken Wheat payasam
• Rasam
• Curd
• Pickle

 இனிய தமிழ் புத்தாண்டு நல்வாழ்த்துக்கள் !!

Pumpkin Sambar / Poosanikkai Sambar

Ingredients

• Split Pigeon Peas / Toor Dal - 1 small cup or 2 oz
• Pumpkin - 1/4kg, diced
• Shallots - 10 to 15, peeled
• Tomato - 2, chopped
• Dry red Chilly - 2
• Curry Leaves- few
• Sambar powder - 1 tsp
• Red Chilly powder - 1 tsp
• Tamarind pulp - 2 tbsp
• Turmeric powder - 1/4 tsp
• Salt to taste
• Oil - 2 tbsp

For Tempering

• Mustard Seeds - 1 tbsp
• Cumin seeds - 1 tsp
• Fenugreek seeds - less than 1/4 tsp (optional)
• Asafotedia - a pinch

Method

• Wash and soak toor dhal with 2 cups of water for 20 min's and then transfer it to the pressure cooker. Add 2 drops of castor oil and pressure cook for 2 or 3 whistles.

• Heat oil in a deep pan, add fenugreek, cumin and mustard seeds and allow them to splutter.

• Next add asafoetida to it. Then add dry chillies and saute.

• Then add the shallots, curry leaves and fry till it turns pink in color.

• Add the chopped tomatoes to it and cook till it becomes soft.

• Add the cooked dal and drumstick with 1 cup of water to it and bring it to a boil.

• Add sambar powder, chilly powder, tamarind pulp and salt and cook till the drumsticks are done, say about for 10 to 15 Min's.

• Serve with hot rice.

Pudalangai Kootu(Snakegourd & Dhal Curry)

Ingredients 

• 1/4 kg of Snake Gourd
• 3 tbsp Split Bengal Gram
• 1 tsp Mustard Seeds
• a pinch of turmeric powder
• Few Curry Leaves
• Salt to taste

To Grind

• 3 tbsp of grated Coconut
• 4 pods of Garlic  
• 1 tsp Cumin seeds
• 3 Green Chillies
• 1 sprig Curry leaves

Method

• Soak the chana dal/split bengal gram in water for 15 to 30 Min's.

• Wash the snake gourd and split open and remove the seeds and chop them into small pieces and keep.

• Cook the dhal by adding enough water and pinch of turmeric powder,when its 3/4th cooked remove from the flame.

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

• Add curry leaves and fry for 3 seconds.

• Then add the chopped snake gourd pieces and dhal to it and cover and cook till its 3/4th done.

• Next add the ground paste and cook till  the raw smell goes off, between stir once and add salt to it and mix well.

• Serve with rice and sambhar/rasam.

Raw Plantain/Banana Fry (Vazhaikai Varuval)

Ingredients

• Raw Plantain/Banana - 1
• Chilly powder - 1 tbsp
• Turmeric powder - 1/4 tsp
• Rice Flour - 1 tsp
• Salt to taste
• Oil to deep fry

Method

• Wash and peel the skin and cut the raw plantain into thin rounds.

• In a bowl mix chilly powder, turmeric powder, rice flour, salt with little water and make a paste.

• Add the plantain slices to the bowl and mix well so that the paste coats well to the slices and keep aside for 10 Min's.

• Heat oil in a wok and deep fry the plantain slices till it turns brown and crispy.

• Serve with rice and sambar/dal/rasam/curd. 

Carrot Beans Poriyal/curry

Ingredients:

• Carrot - 100 gms, chopped into small pieces
• Beans - 100 gms, chopped into small pieces
• Onion - 1 , chopped
• Mustard seeds - 1 tsp
• Bengal gram / Channa dal - 1 tsp
• Grated Coconut - 3 tbsp
• Salt to taste
• Oil - 1 tbsp

Method:

• Heat oil in a kadai, when hot add channa dal and mustard seeds and allow it to crackle.

• Add dry red chillies and fry

• Then add onions and fry till it becomes light golden brown in colour.

• Add the carrot and beans to it and cook for 2 minutes.

• Add 2 tbsp of water, salt and mix well

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

• When the carrot and beans gets cooked, add the grated coconut to it and give a good mix and cook for one minute.

• Serve with rice.

Broken Wheat Payasam / Gothumai Payasam

Ingredients

• 1/2 cup Broken wheat / Dalia / Bulgar Wheat / Lapsi

• 3/4 or 1 cup of Jaggery

• 1 tbsp bite size Coconut pieces

• 1 cup Milk

• 1/2 tbsp each Cardamom, Raisins, Cashew nuts

• 2 tbsp Ghee/ Clarified Butter

Method

1. Wash and soak the broken wheat for half an hour.

2. Pressure cook the broken wheat with 1 1/2 cups of water for 5 to 7 whistles.

3. When the pressure is released completely, open the cooker and add the jaggery and mix well.

4. Stir continuously until the jaggery is melted and combined.

5. Add the milk and give a good stir and switch off the flame.

6. Heat ghee in a small frying pan and add the coconut pieces and then cashew nuts, raisins and cardamom and fry it.

7. Serve immediately.

Notes: 

• As payasam tends to thicken as it cools you have to serve it immediately. Suppose if it cools down or if  you want it to serve later, add the warm milk before serving.
• You can either decrease or increase the amount of dried fruits to be added.
• Before adding the jaggery, make sure the broken wheat is completely cooked. Once you add in the jaggery it will not cook.

Medhu Vada ( Urad Dal Vada)

Ingredients

• Urad Dal/ - 2 cups
  

• Onion - 1

• Green Chillies - 2

• Cumin Seeds - 1 tsp

• Pepper Corns - 1 tbsp

• Salt to taste

• Oil for deep fry

Method

• Soak urad dal for 2 to 3 hrs and drain the water completely.

• Grind the batter to a smooth paste,, don't add water while grinding.

• transfer the batter to a bowl. Then add onion, green chillies, curry leaves, salt, cumin seeds, peppercorns to it an mix well.

• Dip your hands in water and take a small ball sized batter and keep it on the palm and pat it to form a circle.

• Make a hole in the center of the patted batter.

• Fry the patted batter in oil till golden brown on both sides.

• Now the vadas are ready to serve, serve hot with coconut chutney.

Tips: After soaking, drain the water and keep in the refrigerator for 1 hour and then grind it, so that you can make the round shape easily.

Hyderabadi Chicken Curry | Hyderabad Chicken Curry | Simple and Yummy Recipes

Hyderabadi Chicken Curry - A delicious and famous chicken curry from Hyderabadi cuisine. It is a simple and easy chicken curry from the Hyderabad region of India. 

↓ YouTube Video Recipe ↓

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Preparation time: 5 minutes

Marination time: 1 to 3 hours

Cooking time: 30 mins

Cuisine: Hyderabad cuisine from India

Ingredients :

• 1 kg Chicken with bones
• 1 cup of Curd
• 3 to 5 tsp Red Chilly powder
• 2 tsp Coriander powder
• 2 tsp Kashmiri Chilly powder
• 1 tsp Garam masala
• 1 tsp Turmeric powder
• 1 tbsp Ginger Garlic paste
• 1/2 cup Mint leaves, finely chopped
• 1/2 cup Coriander leaves, finely chopped
• 1 cup of water
• Salt to taste
• 2 tbsp of oil

Method :

• In a large bowl, place the chicken and add all the spice powders ( red chilly, coriander, turmeric ), ginger garlic paste, salt and mix well, ensure that all the spice powders are well coated with the chicken. Then add the curd, mint leaves, coriander leaves and mix well. Keep it in the fridge and allow it to marinate for at least one hour.

• Take a large heavy-bottomed pan or kadai or wok, heat 2 tbsp of oil, when hot add the sliced onion and saute till it becomes golden brown in colour.

• Now add the marinated chicken and cook it for 5 minutes in high flame.

• Next add 1 cup of water, Kashmiri chilly powder and bring to a boil. Cover and cook the chicken in low flame for 20 minutes or till it's done. Open the lid in between and give a mix.

• Finally, garnish with coriander leaves and remove it from stove Serve with roti, naan, chapathi etc.

South Indian Lunch Menu #4

This week South Indian Lunch Menu is from TamilNadu. It is also a simple lunch menu. So today i'm sharing the typical Tamilnadu style Lunch menu recipes. So here is the list

• Drumstick Sambar
• Rasam
• Peerkangai Urulaikilangu masiyal ( Ridgegourd and Potato Curry)
• Curd
• Spiced Mango

The staple food of Tamilnadu is Rice. We usually have rice for lunch along with some gravy made with lentils, rasam, stirfried vegetables called poriyal in Tamil or kootu i.e vegetables and lentils are cooked together & semisolid in consistency and finally curd. These 4 items are must in our lunch menu. 

Check for other South Indian Lunch recipes here

South Indian Lunch menu #1 (click here )

• Drumstick sambar
• Avarakkai poriyal ( Broad Beans stir fry )
• Manathakkali Keerai Poriyal ( Black night shade stir fry - Sunberry or wonder berry, kaage soppu in kannada, Kamanchi chettu in Telugu ).

South Indian Lunch menu #2 ( Click here )

• Radish Sambar
• Rasam
• Thandukeerai Poriyal ( Foxtail Amarnath leaves stirfry )
• Raw Plantain Fry/Chips
• Green Gram salad
• Curd

South Indian Lunch menu #3 (Click Here )

• Lemon rice
• Curd rice
• Ladiesfinger curry
• Vadagams
• Pickle