Friday, October 9, 2015

Baby Corn - 65, Baby Corn Fry

          Baby Corn Fry or Baby Corn 65, this has been on my do-list for a long time and I made it finally. The first time, I made a shallow fry version, it came out very well and tasted very good too, the only thing lacking was the crispiness from deep frying. So the second time I tried the deep fried version and I got the expected crispiness. It's a simple recipe, adding some common spice powders to boiled corn, mixing it well and then deep frying them. It can be served as a side dish with rice and dal for lunch or as a tea-time snack..
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Wednesday, October 7, 2015

Potato Raitha, Urulaikizhangu Thayir Pachadi

          Everytime, I made raitha/thayir pachadi, it was mostly cucumber or onion or tomato raitha or a combination of all these vegetables together. I have even made raitha with zucchini and pumpkin, but this is the first time I made this raitha with potatoes. Once the potatoes are boiled and peeled, the raitha can be put together in no time and can be served as a side to parathas, rotis, briyanis or pilafs..
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Monday, October 5, 2015

Rajgira ( Amaranth ) Ladoos

          Rajgira ( Amaranth ), I have been reading about this seed, so much on the web for so long, but only recently I bought a pack of this nutritious grain. Though you can read about its nutritional value on the web, let me give a brief information about it, since this is the first time I am posting something with it on my blog. It's gluten free, it's high in protein, magnesium, potassium, phosphorous, iron and has twice the calcium as milk. It's the only grain that has Vitamin C and has all the 9 amino acids needed by the body. It's good for the eyes and for you ladies ( men too ) out there, it's very good for the hair. This grain/seed is not used in the Tamil cuisine, at least as far as I know, but it's widely used in North Indian cooking, the seeds are popped and made into ladoos, chikkis or kheer and the rajgira/amaranth flour is used to make rotis and parathas. Since, I had bought the seeds, I thought I'll try out the ladoos, we can't make the ladoos with the raw seeds, they have to be popped first. Popping the seeds needs a little patience and time, once the seeds are popped ( you also get popped rajgira ), then the ladoos can be made in no time. To start with, I popped just 1/3 of a cup of these seeds and made the ladoos. They turned out really good, tasted nutty but very, very light when compared to sesame ladoos..
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Friday, October 2, 2015

Spinach Ricotta Ravioli

          Today's post is going to be a long one, it's Spinach Ricotta Ravioli. My last post was homemade Ricotta Cheese, and I had mentioned there, that I had made Spinach Ricotta Ravioli and some cookies using the cheese. Making Raviolis takes a little extra time, we can divide the whole process into two parts, making the ravioli, then the creamy tomato sauce and then finally serving them together. It might sound a bit lengthy, but with a little bit of planning, it can be done easily, plan it for a weekend lunch or dinner. The raviolis turned out great, the sauce was delicious, only thing, might be the next time I'll increase the filling a little bit..
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