Tag Archives: food

Pirandai Chutney Recipe / Adamant Creeper Recipes – Chutney Recipes

Pirandai Chutney Recipe / Adamant Creeper Recipes – Chutney Recipes

Pirandai is a creeper with too many health benefits. It is called as “Adamant Creeper or Devil’s Back Bone or Veldt Grape” in English. This is grown mostly in lots of home. It helps in digestions, relieves pitta, helps in menstrual problems, also helps in De worming.

Pirandai Chutney Recipe / Chutney Recipes

Pirandai can be used in dosa, chutney, thuvaiyal and so on. Since it’s little itchy in nature, smear your hands with sesame oil before you handle them. Break the pirandai at the nodes, remove the nodes, wash thrice in water and continue cooking. Always use only tender pirandai, since it’s very tender and easy to break.

CLICK HERE for 25+ more Chutney Recipes

Pirandai Chutney is one such delicious and healthy chutney, also kids eat them without hesitation when it’s prepared in the form chutney. Let me share the recipe, give a try and share your feed back…

Taking this to Fiesta Friday #205 hosted by Angie@thenovicegarderner and co-hosts Mollie and Petra

Ingredients:

  • Pirandai / Adamant Creeper / Devil’s Backbone – 15 stalks
  • Grated Coconut – ½ cup
  • Tamarind – a small gooseberry size
  • Urad dal / Ulundam paruppu – 2 tbsp
  • Red chillies – 3 nos
  • Garlic – 2 cloves
  • Curry leaves – a sprig
  • Oil – 2 tsp
  • Mustard seeds – ¼ tsp
  • Split Black gram – ¼ tsp

Preparation:

  • Clean the pirandai and keep it aside.
  • Take a heavy bottom vessel, pour ½ tsp of oil, roast black lentil (ulundam paruppu), garlic, tamarind, red chillies together, remove it from fire, once they golden brown in color.
  • Pour ½ tsp of oil, add the cleaned pirandai, cook until it becomes tender or turns to dark green in color.
  • Remove it to a plate, wait until it reaches room temperature.
  • Grind the roasted black lentil, along with garlic, red chillies and tamarind.
  • Add the roasted pirandai, and grind it to a fine paste by sprinkling water and transfer it to a bowl.
  • Heat the leftover oil in a vessel, add the mustard seeds, split black gram and curry leaves, wait until they crackle.
  • Pour it to the chutney, add salt and mix it well.

Serve with Idly or Dosa for breakfast or dinner.

Vada Curry Recipe / How to make Vada curry / Vada Curry recipe using leftover Masala Vada

Vada Curry Recipe / How to make Vada curry / Vada Curry recipe using leftover Masala Vada

Vada curry is prepared using Masala vada, you can make fresh masala vadai or paruppu vadai, later make them into pieces and use them or you can use leftover vada from evening for dinner or even for the next day’s breakfast. I have already shared the recipe and making of masala vadai or paruppu vadai.

Vada Curry Recipe / How to make Vada curry / Vada Curry recipe using leftover Masala Vada

This vada curry goes out well with Idly and set dosai. Give a try for your breakfast, I am sure would like it to the core. Nothing beats vada curry and Idly combo.

Taking it to Fiesta Friday #205 by Angie@thenovicegarderner and our co-hosts Mollie and Petra.

CLICK HERE for more Breakfast recipes and CLICK HERE for more Vegetarian recipes.

Recently I have developed few recipes from leftover food for Aval Vikatan Magazine and this is one among them. Let me share the recipe…

Ingredients:

  • Masala vadai / Paruppu Vadai – 9 nos
  • Onions – 2 nos (medium size)
  • Tomato – 1 nos (medium size)
  • Cloves – 3 nos
  • Bay leaf – 1 no
  • Star Anise – 1 no
  • Curry leaves – a sprig
  • Ginger-garlic paste – 1 tbsp
  • Turmeric powder – ½ tsp
  • Red chilli powder – 1 tsp
  • Coriander powder – 2 tsp
  • Thick coconut milk – ¼ cup
  • Oil – 2 tsp
  • Salt – 1 tsp or as required

Preparation:

  • Break vada into medium pieces, make sure not to break them to small pieces and keep it aside.
  • Peel and finely chop the onions and tomatoes, Keep it aside.
  • Heat oil in a Kadai or a heavy bottomed vessel, add cloves, bay leaf, star anise and curry leaves, wait until they crackle.
  • Add the finely chopped onions followed by ginger-garlic paste, cook until the onions turn golden brown and the raw smell of the ginger-garlic paste goes off.
  • Add tomatoes, cook until they become juicy.
  • Add turmeric powder, chilli powder, coriander powder and salt, cook until the raw smell of the spice powders goes off.
  • Pour ¼ cup of water, add the masala vadai / paruppu vadai pieces and cook for few mins or until the curry thickens. Don’t stir else the vada would break into pieces.
  • Pour the thick coconut milk, let it boil and wait until the oil starts floating on the top of the curry.
  • Sprinkle finely chopped coriander leaves.

Serve hot. Goes out well with Idly.

Grand launch of Wonderchef at Bengaluru by Master Chef. Sanjeev Kapoor

Grand launch of Wonderchef at Bengaluru by Master Chef. Sanjeev Kapoor

It was last week, on the day Christmas got invite for the Launch of Wonderchef (Kitchen Appliances) by Chef. Sanjeev Kapoor (Master Chef) at their 2 Exclusive Brand Outlets, one at Commerical street and the other at VR Bengaluru. I was super happy and more excited to be apart of the event, due to the less traffic Bangalore, I arrived 20 mins before the event to Commerical street – Wonderchef  Store.

Launch of Wonderchef at Commerical Street

About Wonderchef Home Appliances (P) Ltd:

Wonderchef Kitchenware is a company born out of the “love of cooking”. Driven by the passion of making Kitchen the Centre of wellness and goodness in homes, Wonderchef was created by two enthusiasts, Mr. Ravi Saxena and Chef Sanjeev Kapoor in 2009. They believed in kitchen being the “heart of the home”, as it inspires us every day to create lasting memories with the food we cook for our loved ones. This is why the entire range of Wonderchef Cookware and Appliances is a perfect blend of health, taste and convenience that inspires us to “cook with pride”. Wonderchef products are used in millions of home in India where healthy and convenient cooking is a part of lifestyle.

Wonderchef has premium and fashionable yet value for money products which have enables the company to reach 200 crore sales within 8 years. They totally 10 outlets in Mumbai, Delhi, Pune and Bengaluru. Soon would have their stores pan-India.

My Experience:

Mukti Saxena – gave a demo of few of the kitchen appliances, also she states that she uses to prepare her daily bread using their bread maker and shared her experience of bread making along with the bread she made.

There were few kitchen appliances kept for display, also they prepared Pomegranate juice using Wonderchef Cold Pressed Juicer and Potato wedges using Wonderchef’s Air fryer. Both tastes too good and the potato wedges was totally oil-free.

It was after few minutes, Chef. Sanjeev Kapoor arrived there with the Managing Director of Wonderchef Mr. Ravi Saxena. We had a good interaction section with chef, where he explained clearly about the making, how it’s made and he also added that all their Kitchen Appliances are made is such way that they can perfectly worth Indian kitchen.

Right from the making of handle of the vessel, till the coating of the vessel and the function of the kitchen appliances involves Science and so he also added that each and every single of their appliances are related with science. Just a small example, he described the Dosa Tawa – was made in a way that the dosa gets stick to the pan, gets caramelized and later gets popped out of the tawa where as in non-stick the dosa doesn’t stick to the tawa and no crispy or caramelizing function over there.

They are proud to say that their Chopper comes with a unique concept of gear and with 3 different speed. Also, I got to experience the Chopper, I feel like getting one, since chopping the veggies and fruits have been one such big problem in the kitchen.

Their Bread maker, gives out the best soft and spongy bread in just 3 hours, once you add the flour, yeast and water. Also, this bread maker can be used to prepare pizza, stir-fry as it has a removable non-stick basket in it.

Madraasi with chef Sanjeev Kapoor / Launch of wonderchef at Bangalore

There was a cook-off event, where the participants cooked and the result was given by Chef. Sanjeev Kapoor. There was a launch of the Wonderchef and a cake cutting ceremony and I had a selfie with Chef. Sanjeev Kapoor.

Also they stated that there are few more kitchen appliances getting ready and few products are getting updated with few more advanced features.