Elantha vadai / Jujube Fruit Vada / இலந்தை வடை | Simple and Yummy Recipes

Elantha Vadai ( இலந்தை வடை ) / Jujube fruit is a mouthwatering sour snack / candy from Tamil Nadu. The fruit is called Elantha Pazham ( இலந்தை பழம் ) in Tamil. This fruit can be used to make pickles, candies or snack. It is one of the famous tradtional oldest snack / candy in Tamilnadu called இலந்தை வடை in Tamil ( Elantha Vadai ) .

You can make this vadai either spicy or sweet version. Today I'm going to share the spicy version of this snack. If you increase the quantity of jaggery and decrease the quantity of chilli then its becomes the sweet version. I like the sweet one very much. Depending on your taste buds you can either increase or decrease the quantity and chilli and sugar. Its up to you.

Here is the recipe and scroll down for the video recipe
Ingredients :
1 kg Elantha Vadai ( இலந்தை பழம் ) / Jujube Fruit
1 tbsp Asafoetida Powder
10 Green Chillies
1 cup Jaggery / Natti Sugar
Salt as required

Method :

• Rinse the fruit 2 or 3 times with water and check for the rotten ones and discard. Some of the fruit has tiny worms, discard those ones.

• Take a mixie jar, place a 2 or 3 handful of the fruit, 2 green chillies, little asafoetida powder, 2 tbsp of  jaggery, pinch of salt and grind it. Do not grind continuously. Stop it for 2 to 3 times, scrape the side with the help of a ladle or hand and grind it . Transfer to large bowl.

• Repeat the above step 3 to 4 times and transfer to the bowl.

• Mix the ingredients well with the help of a spoon.

• Now grease a large plate with oil and also grease your hand with little oil.

• Take a small portion of the mixture, say a size of large amla/ Indian gooseberry and flatten them with the help of your finger and place it on the plate. (It's like how you do it for masala vada )

• Repeat this step till it is done.

• If the mixture sticks to your hand, to avoid this, take a bowl of water and dip the hand in the water and start the process.

• Place it under direct sunlight for one day to dry.  When the vada is 3/4 th dry on the top, then flip the vadas, and so that the other side also get dried. 

• Next day place the vadas under the shadow and let it dry for another 2 to 3 days. If you keep the vadas under direct sunlight more than a day it will become very hard and very dry.

Mushroom Biryani in Pressure Cooker | Simple and Yummy Recipes

An easy and delicious South Indian style mushroom biryani in pressure cooker. It's a one pot cooking recipe without any layering. In South Indian biryani varities, seeraga samba rice is used. This is called as jeera rice in english. I have used seeraga samba /Jeera rice for this recipe. Instead, you can also use Basmati rice.

I have shared the easiest method of cooking biryani in pressure cooker. There is no grinding for this recipe. I have used only the whole spices for this recipe. This is a perfect recipe for bachelors and working women. 

Check my other vegetarian biryani recipes in the below links

• Brinjal Biryani

• Tomato Biryani

• Simple Vegetable Pulao

Also check my OnePotCooking recipes here.

Course : Main Course
Cuisine : South Indian
Prep Time : 20 minutes
Cooking time : 20 minutes
Serves : 3

Here is the recipe and scroll down for the video recipe and Step by Step pictures

Ingredients:
Whole Spices

• 3 Cinnamon sticks
• 6 Cloves
• 4 Cardamon pods
• Little mace
• 1 Star Anise
• little Black stone flower / Kalpasi
• 1 Bay leaf

Other Ingredients

• 2 Onions, thinly sliced
• 1 large Tomato, chopped 
• 1/2 cup Curd ( optional )
• 1 tbsp Ginger Garlic paste
• 10 sliced & slit Green Chillies
• Handful of Mint leaves, roughly chopped
• Handful of Coriander leaves, roughly chopped
• 1 packet / 200 gms of  Button Mushroom
• 1 tsp Garam Masala
• 2 cups of  Basmati Rice
• 2 tbsp of Ghee
• Salt as required
• 2 tbsp of Oil

Preparation:

• Rinse the basmati rice with water or till the water runs clear of starch. Soak the rice in 3 cups of  water and keep aside.
• Wash the mushrooms thoroughly, chop it and place it in water so that it doesn't turn brown in colour.

Method :

• Heat oil and 1 tbsp of ghee in a pressure cooker, when hot add all the following whole spices one by one : cinnamon, cloves, mace, cardamon, star anise, stone flower, bayleaf and fry & allow them to splutter.

• then add the thinly sliced onions and fry till they start turning golden brown in colour.

• then add the green chillies, mint & coriander leaves and fry for a minute.

• add ginger garlic paste, chopped tomatoes, little salt to it. Stir and saute in a medium flame till the oil separates.

• next add the mushrooms and mix well. Saute and cook for 2 minutes.

• then add the curd and mix well.

• next add the rice along with water and give a good mix.

• add salt and garam masala to it and mix well. Bring it to boil.

• add the coriander leaves and mix gently.

• close the cooker with the lid. When the steam releases place the weight/whistle and cook for 2 whistles.

• when the steam goes down, remove the lid, add the remaining 1 tbsp ghee and squeeze half a lemon and very gently mix the rice.

• serve the biryani with raitha and pickle.

Step By Step Instructions of How to make Mushroom Biryani in Pressure Cooker

• Heat oil and 1 tbsp of ghee in a pressure cooker

• When hot add all the following whole spices one by one : cinnamon, cloves, mace, cardamon, star anise, stone flower, bayleaf and fry & allow them to splutter.

• Then add the thinly sliced onions and fry till they start turning golden brown in colour.

• Then add the green chillies, mint & coriander leaves. Fry till the leaves get wilted.

• Add ginger garlic paste, chopped tomatoes, little salt to it. Stir and saute in a medium flame till the oil separates.

• Next add the mushrooms and mix well. Saute and cook for 2 minutes.

• Then add the curd and mix well.

• Next add the rice along with water and give a good mix.

• Add salt and garam masala to it and mix well. Bring it to boil.

• Add the coriander leaves and mix gently.

• Close the cooker with the lid. When the steam releases place the weight/whistle and cook for 2 whistles.

• When the steam goes down, remove the lid, add the remaining 1 tbsp ghee and squeeze half a lemon and very gently mix the rice.

Video Recipe here

Mocha Kottai kara Kuzhambu / Field Beans Gravy ( Avarekai/ Val - Papdi- Bakla ) / Avarai Kottai Kulambu

Today's recipe is Mochai kottai kuzhambu / Avarai Kottai (Field Beans/ Avarekai/ Val - Papdi- Bakla ) kuzhambu, is a delicious and spicy South Indian gravy recipe that goes well with idlis, dosa and rice. My favourite winter recipe and love this gravy with hot idlis, a perfect combo, I can say. And this fresh field beans is available during winter seasons in the market. Here's is the hot and delicious recipe for cold winter days.

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

Cuisine: South Indian

Course: Main course

Prep Time: 10 minutes

Cooking time: 20 minutes

Serves: 2

Ingredients:

• 200 gms Field Beans ( Avarai Kottai )
• 1 Onion, chopped
• 2 large Tomatoes
• 1/2 cup grated Coconut
• 1 tsp Ginger Garlic paste
• 1 or 2 tsp Chilly powder
• 1/2 tsp Turmeric powder
• 1 tsp Coriander powder
• 1 tsp Mustard seeds
• 1 Sliced & Slit green chilly
• 1 tbsp Oil
• Few Coriander leaves
• Few Curry leaves
• Salt as required

Preparation:

• roughly chop and grind the tomatoes in a mixie or blender to a fine paste and keep aside
• grind the coconut with little water to a fine paste and keep aside.

Method:

• heat oil in a large wide pan, when hot add mustard seeds and allow it to splutter.

• add onions, green chilly and curry leaves and fry till onion turns into light golden brown colour.

• next, add the tomato puree and salt to it and mix well. Cook for 2 minutes.

• then add chilly powder, turmeric powder, coriander powder and the coconut paste to it and mix well. 

• add 200 ml of water, field beans, required salt and mix well. 

• Bring it to a boil. Cover the pan with the lid and cook in low medium flame for 15 minutes. Stir in between. ( or else you proceed the above method in a pressure cooker and cook for 2 whistles instead of cooking in a kadai/wok for 15 minutes. )

• when cooked, garnish with coriander leaves and serve with idli, dosa, rice.

Another quick method for making this gravy
Instead of kadai/pan/wok, use a pressure cooker for this method. Proceed with the same instructions above and cook for 2 whistles instead of cooking in a kadai/wok for 15 minutes. Also, reduce the water to 150 ml. This method can be done very quickly and very easy to prepare. It's an one-pot cooking, perfect for busy mornings. 

Step By Step Instructions of How to Make Mochai Kottai Kuzhambu / Field Beans Gravy / Avarekai / Val - Papdi- Bakla

• heat oil in a large wide pan, when hot add mustard seeds and allow it to splutter.

• add onions, green chilly and curry leaves and fry till onion turns into light golden brown colour.

• next add the tomato puree, ginger garlic paste and salt to it and mix well. Cook for 2 minutes.

• then add chilly powder, turmeric powder, coriander powder and the coconut paste to it and mix well. 

• add 200 ml of water, field beans, required salt.

• Bring it to a boil. Cover the pan with the lid and cook in medium flame for 15 minutes. Stir in between.

• when cooked, garnish with coriander leaves and serve with idli, dosa, rice.

Video Recipe for Mochai kottai Kuzhambu ( Avarekai )

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.