Cauliflower pakoras recipe | Gobi Pakora

    
Many of you should be wondering why silence and no post updates from rakskitchen. I took a short break as I am in Chennai now for some family function and other works. I thought I should schedule and go as usual. But I was bit lazy to do that and concentrated in other things in the life. But after these days, I thought it wont be nice to leave the blog abandoned and even when Sharmi called she insisted the same, to not take a break for so long. So today after a travel, I thought I will post one simple recipe. I left my laptop too at Singapore and could not edit pictures, but some how found way to post this recipe. This recipe is passed to me after my co sis gave me a cook book from which my BIL already tried this recipe.
I will try to post something here after if I find some time otherwise will be back with bang from next week.

You may also like the crispy cauliflower fries or gobi 65, or gobi manchurian recipe.

Cauliflower pakora recipe

Recipe Cuisine: Indian  |  Recipe Category: Snack
Prep Time: 5 mins    |  Cook time: 25 mins    |  Serves: 3

Ingredients

Cauliflower	1, medium
Self raising flour	1/3 cup
Corn flour	1/4 cup
Plain soda	1 can
Red chilli powder	1 tsp
Garam masala powder	1/2 tsp
Turmeric	1/4 tsp
Salt	As needed
Curry leaves	3 sprigs

Method

1. Boil water with salt and turmeric mean while which, you can cut the cauliflower florets. Put the florets in the boiling water and after a minute or two drain the water.
2. In a mixing bowl, mix self raising flour, corn flour, salt, red chilli powder, garam masala powder. Just before making, pour the necessary soda to make a batter.
3. Transfer the drained florets to this batter. Mix carefully.
4. Heat oil in a kadai and once hot, transfer the battered cauliflower one by one using a spoon.
5. Fry until golden from all sides, turning once or twice to ensure even cooking. Add curry leaves and drain in paper towel.

Notes

• The batter should be in a consistency so that it gives a thin coating to the cauliflower. Not too thick, not too thin.
• *If you don’t have self raising flour, mix and sieve 1/2 cup maida (all purpose flour) with 1/2 tsp baking powder.
• If you keep the soda in fridge and use cold soda, it comes out more crispier.

Serve hot with tomato sauce or green chutney, with fresh cut onion rings.

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Beetroot rasam recipe | Rasam recipes

I have never imagined such rasam before, but when Sangeeta sent the picture it was quite appealing. She sent me the recipe not one time not two time but 4 times in whatsapp as my phone gone faulty. Still she patiently sent me every time I asked her the recipe, so finally today I tried the rasam. While I was preparing the rasam itself, it was so flavorful and loved the aroma a lot. Its worth a try and you can make kids consume beets if they don’t eat in the other forms. I had a cup of this rasam as such and it was so good to have it as a soup to drink too.  

Beetroot rasam recipe

Recipe Cuisine: Indian  |  Recipe Category: Lunch
Prep Time: 5 mins    |  Cook time: 20 mins    |  Serves: 4

Ingredients

Beetroot, small	1
Tamarind	Small gooseberry size
Jaggery	1/4 tsp
Rasam powder (Optional)	1 tsp
Green chilli	2
Turmeric	A pinch
Salt	As needed

To roast and grind to paste

Oil	1 tsp
Red chilli	4
Coriander seeds	1 tblsp
Fenugreek seeds	1/2 tsp
Jeera	1 tsp
Curry leaves	5
Coconut, grated	1/4 cup

To temper

Oil	1 tsp
Mustard	1 tsp
Curry leaves	1 sprig
Finely chopped Garlic	2 tsp
Asafoetida/ hing	1 pinch

 

Method

1. Cook beetroot until soft. You can do it either on stove top by peeling off the skin and boiling in water, or pressure cook it or microwave it. Once done, cube and keep aside. Soak tamarind in hot water, extract juice, add water and make it total 4 cups.
2. Roast the ingredients under ‘To roast & grind’ table in order.
3. Cool down and grind it with the cooked beetroot and little water to a paste.  
4. Boil the tamarind water, say for 3 mins, add the ground paste, rasam powder if using, salt, jaggery, turmeric, slit green chillies. Mix well.
5. Let it froth and boil for a minute.
6. In a kadai, heat oil, temper with the items given under ‘To temper’ table and add it to the rasam, mix well.

Notes

• I used a small beetroot, which gave so much volume, if the beetroot is big, use just half.
• Coconut must be added towards the end after the other ingredients get roasted, while roasting.
• You can add coriander leaves as garnish, will enhance taste and flavor.

Serve hot with rice and appalam or any vegetable side dish.

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Punugulu recipe | Easy tea time snacks

    
Punugulu is totally new to me, I have never tasted it before or even heard until Vj told about it. I am so confused with punugulu and goli bajje, don’t know the difference, please someone who knows, enlighten me . My friend Sangeeta passed me this recipe that she took from her friend. The idea of using self raising flour was totally unique and have never heard that before. So I wanted to try it out immediately. Its very very easy to prepare. A fata-fat recipe, that you can whip up when you have surprise guests. You can make a lot of variations to this recipe which I have mentioned in the tips section. I know there are lots of variants when it comes to this recipe. Ppl make it with dosa batter often I guess. I haven’t tried those versions but this one is really a quick and easy snack, that turns out delicious too.

Punugulu recipe

Recipe Cuisine: Indian  |  Recipe Category: Snack
Prep Time: 5 mins    |  Cook time: 15 mins    |  Serves: 3

Ingredients

Self raising flour*	1/2 cup
Rice flour	2 tblsp
Green chilli, chopped	1
Ginger, finely chopped	2 tsp
Curd / Plain yogurt	2 tblsp
Water	As needed
Salt	As needed
Curry leaves	few

*If you don’t have self raising flour, mix and sieve 1/2 cup maida (all purpose flour) with 1/2 tsp baking powder.

Method

1. In a mixing bowl, mix all the ingredients to make a batter. The batter should be thick not like a paste but you should be able to take the batter in your hands and transfer to oil. Just similar to vada batter. 
2. Heat oil in kadai, once hot, use your hand or a small spoon to drop goose berry sized batter in oil. It will raise and puff up.
3. Turn and cook both sides until golden in colour. Drain in paper towel to get rid of excess oil.

Notes

• Some times, as it gets cooked and raises, it wont turn other side when you try to turn. In that case try to keep it immersed in the oil with the help of ladle to ensure even cooking.
• You can add onion to this recipe.
• I used my hands to pour the batter in oil, you can use a small spoon too.
• Make sure the batter is not too runny otherwise the shape will not be round.

Crispy outside and soft inside snack, perfect as tea, coffee time snack. We had with coconut chutney.

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Akkaravadisal recipe | Pongal 2015 recipes

Akkaravadisal / akkara adisal is similar to sakkarai pongal. But with slight differences. I have never tried this at home, but have tasted in SRC mess when I was staying in hostel. It was oozing with ghee and yummy. After that I haven’t tasted or tried to make at home. Once I watched in a TV show (anjaraipetti I guess) 2 years back. A old mami made and showed. She told the main things in akkara vadisal is the milk/ water ratio with which the rice and payatham paruppu is cooked and ghee. She said ghee should be added more for delicious akkaravadisal. With pongal coming up, I thought it will be perfect to post this recipe now. I referred this video too in the youtube.

Wishing all my readers, friends a Happy pongal!! (பொங்கல் வாழ்த்துக்கள்)

And on a happy note, my article was published in The Hindu news paper last Saturday. Here's a glimpse of it  

Check my sakkarai pongal recipe which I learnt from my mom which absolutely tastes divinely like the temple sakkarai pongal with special ingredients like edible camphor, nutmeg, cloves and elachi.
The taste of this traditional sweet akkaravadisal is also different from the sakkarai pongal. This akkaravadisal tastes rich, smooth, creamy and saffron adds a mild rich flavor. Try this for a change this pongal if you are not following the open pot sakkarai pongal making. Sure your family and friends will love it.

Akkaravadisal recipe

Recipe Cuisine: Indian  |  Recipe Category: Sweet
Prep Time: 5 mins    |  Cook time: 35 mins    |  Serves: 5

Ingredients

Raw rice	1/2 cup
Moong dal (paasi paruppu)	2 tblsp
Milk	2 + 1 cup
Water	1/2 cup
Jaggery	1/2 cup
Sugar	2 tblsp
Ghee	1/4 cup + 1 tblsp
Cardamom	1
Cashew nut	6

Method

1. In a heavy bottomed pan (I used my pot shaped pressure cooker), add 1 tblsp ghee, roast the cashewnuts, broken into small pieces until golden and transfer to a bowl, keep aside. Soak saffron in a tblsp of warm milk, set aside.

2. Add moong dal, rice to the same ghee and roast for a minute in medium flame. Add milk.

3. Add water to this and Bring to boil.

4. Pressure cook for 3 whistles  in medium flame(if cooked in direct pressure cooker method). If you use a separate container inside cooker, give 5 whistles.

5. Once done, mash the rice well and add the remaining 1 cup (boiled) milk. Mash and mix well.

6. Continue heating and add 2 tblsp of ghee, powdered jaggery. Mix well until jaggery dissolves.

7. Add another 2 tblsp ghee, sugar and continue mixing. Keep the flame in medium. Stir for 3-4 minutes and add saffron along with the milk and another 2 tblsp of ghee.

8. Stir well for 2 minutes adding the  last 2 tblsp ghee, cardamom powder, roasted cashews and switch off the flame.

Notes

• I used low fat milk, still the taste was rich. Water should be added to ensure well cooked rice and dal.
• The consistency of this sweet must be mushy, little bit on runny side when you switch off the flame. Later it gets thickened. So switch off accordingly. You can keep hot milk ready to adjust the consistency.
• If you are cooking directly in the pressure cooker like me, always cook in low or medium flame to avoid overflowing or burnt bottom, as we are using more milk to cook.

Always serve hot to get the full sweetness and taste of this sweet. You can reheat while serving. If at room temperature, the ghee may supress the sweetness, so serve hot

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Samai upma kozhukattai recipe | Little millet recipes

I love upma kozhukattai. Make rarely though. We make upma kozhukattai with broken rice and toor dal, usually. But tried with moong dal this time as it will get easily cooked. Used samai (Little millet in English, Kutki in Hindi, Sama in telugu, Same in Kannada, Chama in Malayalam) for making upma kozhukattai today. No need to break rice . As millets are small grains, we can cook as such without grinding. If you want in Singapore organic millets, you can buy online through Bhairavi naturals.

Samai upma kozhukattai recipe

Recipe Cuisine: Indian  |  Recipe Category: Breakfast
Prep Time: 5 mins    |  Cook time: 25 mins    |  Serves: 2

Ingredients

Little millet (Samai)	1/2 cup
Moong dal	1 tblsp
Pepper	1/2 tsp
Jeera	1/2 tsp
Grated coconut	2 tblsp
Salt	As needed

To temper

Oil	1 tsp
Mustard	3/4 tsp
Urad dal	1 tsp
Curry leaves	Few
Red chilli	1
Asafoetida	A pinch

Method

1. Coarsely powder moong dal, pepper, jeera by using pulse button in your mixer.

2. In a kadai, temper with the items given under ‘To temper’ table. Add 1 & 1/2 cup water and bring to boil.

3. Add the powdered dal, millets and let it boil for a minute. Add grated coconut.

4. Cook covered for 5 minutes or until water is absorbed in medium flame. Let it be aside until it is warm enough to handle. Make equal sized balls and arrange in a greased idli plate.

5. Boil water in idli pot and steam the upma kozhukattais for 5 minutes.

Notes

• The millet should get cooked as well as it should have some moisture to make balls, so make shapes while it is warm.
• After steaming keep covered all times as it may dry up.

Serve with coconut chutney or coconut thogayiyal. Perfect as breakfast, evening snack or dinner.

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This can be called varutharacha sambar as it tastes similar to sambar, sambar without dal. When I was at Chennai last time and while I was cooking, my FIL came and asked me and my MIL to make sambar without dal. My MIL and myself laughed how one can make sambar without paruppu? He even told these ingredients roughly and asked us to try. But we didn’t believe him to try. But when my reader sent this recipe I was like. So it really does exist . I tried it and it turned out awesome!! The whole house was filled with aroma that I was waiting to finish picturing and eating it. Thanks to Soundhariya for sharing her MIL’s (Jaya Mami) recipe. Do try this for rice, absolutely delicious recipe!

Varutharacha kuzhambu recipe

Recipe Cuisine: Indian  |  Recipe Category: Lunch
Prep Time: 5 mins    |  Cook time: 25 mins    |  Serves: 3

Ingredients

Carrot	1, small
Potato	1, small
Yellow pumpkin, cubed	3/4 cup
Tamarind	1 tsp tightly packed
Turmeric	1/4 tsp
Salt	As needed

To dry roast & grind to a paste

Channa dal	1 tblsp
Urad dal	1/2 tblsp
Coriander seeds	1 tblsp
Fenugreek seeds	1/2 tsp
Raw rice	1 tsp
Red chilli, Dry	6
Grated coconut	3/4 cup

To temper

Coconut oil	2 tsp
Mustard	3/4 tsp
Curry leaves	1 sprig

Method

1. Cube the veggies after removing their skin. Boil it in a vessel. Once half done, add salt, turmeric, tamarind juice extracted from tamarind (Soak in hot water for 15 mins and extract juice).

2. Mean while, roast the ingredients under “To roast” table, all except coconut together. Once the ingredients turn golden and nice aroma wafts, add coconut and roast for a minute. Roast in medium flame to ensure even roasting.

3. Cool down and grind it along with water to a paste.

4. Once the veggies are cooked, add the ground paste and stir well. Let it boil for 2 minutes. Adjust water consistency.

5. Once sambar consistency reaches, temper with mustard, curry leaves torn and stir well. Put off the flame and keep covered.

Notes

• The original recipe sent by her didn’t had coriander seeds, I added it since I thought it would be nice. 
• I think in place of yellow pumpkin, white also will work. But the reader said these 3 vegetables are best combination.
• Pumpkin gets cooked easily, so add potato and carrot first, also cube pumpkin a bit larger than the other two.
• Next time, I will try adding asafoetida and as I felt it would smell great.

I had with rice and cauliflower curry. It was too good. I will make this often and sure once for my FIL when I cook for him.

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