Noolkol Corn Vada (Turnip Corn Patties),Sweet Kuzhi Paniyaram,Pacha Pairu Sundal and Vermicelli Payasam -->50th post

Noolkol Vada,Paniyaram,Green Gram sundal and Vermicell Payasam.

This was my Thursday Offering to Sai Baba,ofcourse my 50th post too. I have posted  procedure for Vada, Payasam and Panniyaram in this post. I have already posted green gram sundal. 

First to deal with vadas,they were crispy and crunchy and was a perfect evening snack. We didn’t even need a dip. You couldn’t tell that these were not deep fried, and to think that you sneaked in a veggie makes you feel less guilty.

Prep Time: 10 minutes
Cooking Time: approx 20 minutes
Makes approx 15 vadas

 Noolkol Corn Vada

Ingredients:

Frozen corn 2cups

Grated Noolkol(Turnip) 1 cup

Boiled and mashed potato 1 cup

Chopped green chili 1/2sp

Chopped cilantro 1/2 cup

Chopped curry leaves 2sps

Salt to taste

Gram flour 1/2 cup

Rice flour 1/2 cup

Oil for deep frying

Method:

Cook the corn in boiling water for 5 minutes.

Strain water and crush them in food processer( do not make paste)

Add this to mixing bowl.

Add mashed potato, grated noolkol, Chopped cilantro, curry leaves, green chilies, salt, gram flour and rice flour.

Mix well and keep aside for a minute.

Meanwhile heat oil for deep frying.

When oil is hot take little quantity of the corn mix and make as vada/ fritters with your hand and drop few at a time in oil.

Fry till crisp or golden brown.

Serve hot with ketchup or and chutney.



SWEET KUZHI PANIYARAM


Kuzhi Paniyaram is one of the most popular South Indian festival delicacies. I still remember those childhood days my mother used to make this as an evening snack for us. It’s a perfect evening snack with some hot tea. Paniyaram can be made in different types. There are two types of panityaram one is Kara kuzhi paniyaram and other one is sweet kuzhi paniyaram.
If you have a  sweet tooth try this recipe you will love it.

Prepration Time : 30 minutes
No of servings : 7-8

Ingredients:

• Maida : 2 cups (You can also use rice flour instead of this)
• Ripe Banana : 2 (Mashed)
• Baking soda : 1 tsp
• Powdered Jaggery : 1 cup
• water : 11/2 cups
• Cashews : 7 to 8
• Coconut : 1/2 cup (optional)
• Ghee : 2 tbsp
• cardamom pods : 8 nos

Method

1. First to prepare jaggery syrup boil water in a pan and add jaggery to it. Bring to boil and simmer for 10 minutes. After that remove from heat and let it cool. No need for thicker consistency.
2. Now roast the coconut pieces in ghee until they turn golden brown. Keep this aside.
3. If you are using rice flour roast it  in medium heat for 5 minutes if not skip this step.
4. Blend the bananas into smooth paste. Add the jaggery mixture to the banana blend and pulse it again till it get mixed well.
5. Now take the maida or rice flour in a bowl and add the banana jaggery mix to this and combine well without any lumps.
6. After that add roasted coconut, cardamom powder and mix well.
7. The consistency should be loose not to thick. And you can increase your sweet level according to your taste.
8. Now heat the pancake pan/ paniyara chatti and add oil or ghee into it.
9. And pour the batter with a cashew inside of it in the pancake pan. The batter should be 3/4th full in each mould.
10. Turn on other side to evenly cooked. Remove from heat once its done or till it gets golden brown.
11. Serve it hot.
12. And if you don’t have pancake pan just deep fry spoonful of batter in oil.  (when you do this make sure the consistency should be little thick)

 Semiya Payasam

Semiya Payasam is a very nice recipe for Celebrations and festivals. This is normally prepared during festival times, especially the Tamil New Year or Onam Sadya time. It is so very easy and it tastes so nice with full of texture and flavour. It is a modified form of Pudding – the South Indian style. If you dry roast the Semiya and add more of Saffron it will look very Royal and tastes Super delicious!
Now let us see how to make Semiya Payasam…

Prepration Time : 20 minutes
No of servings :1 bowl
 
Ingredients:
 Vermicelli - 1 cup

 Sugar - 1 cup
 Milk - 300 ml
 Water - 400 ml
 Cashew - 10
  Dry grapes - 10
  Cardamom powder - ¼ tsp
  Ghee        - 2 tbsp
  Saffron - few strands (optional)         

 Grated Coconut - 1tbsp

Method
1. Heat ghee in a sauce pan and fry cashew and dry grapes remove and keep aside.
2. Then fry vermicelli in the remaining ghee for a few minutes and add water and allow it to boil.

3. Then Low the flame till vermicelli is cooked. Add milk and sugar and cook till sugar melts and milk gets condensed.
4. Finally add cardamom powder and fried cashews and grapes.
5. Sprinkle saffron and serve hot or cold.

Note:  
You can add condensed milk instead of milk.
You can use coconut milk also.

 Moongdal/Pacha pairu/Green gram Sundal

I have often wondered what the English equivalent of Sundal is .. (Sundal in Tamil / Husli in Kannada), So I named as "Sprout Salad"(U know what,I labelled all my sundals so :) ). While curries are generally used to denote anything between Sambhar, Rasam and Kootu even extending sometimes to Poriyals, can we also then define what a sundal is, in English?? May be my dear readers will enlighten me... Coming to today's post, I have made a very simple Payiru Sundal with green gram sprouts. This Sundal can be made even without sprouting too, but somehow these sprouts are very common in my family, even with kiddo liking some dishes made out of it (need to see how long this 'like sprouts' flavour lasts....)

 

Moongdal/Pacha pairu/Green gram Sundal

Prep time : 15 mins (apart from Soaking and Sprouting).  
Cook time : 20 mins.  
Serves : 3
Ingredients:

• Moong Dal / Green gram (whole) - 1 cup
• Tempering : Oil (1 tsp) + mustard, curry leaves, green or red chillies (2 nos) + Asafoetida (a pinch) + grated ginger (1/2 tsp)
• Lemon juice - 1/2 tsp (optional)
• Salt - to taste
• Grated coconut and /or coriander - for garnish

Method:

1) Soak green gram for 8- 10 hours. Drain and tie it in a muslin cloth / cheese cloth overnight or over 12 hours to get fine loong Moong sprouts.
2) Pressure cook this with minimum salt and water for 3 whistles. Drain the water.
3) In a pan, prepare tempering with all the ingredients. Add the cooked moong dal. Stir lightly. Adjust salt and seasonings. Add grated coconut, coriander and lemon juice.
4) Serve warm. This also goes well with hot phulkas for a very proteinicious meal :)