Tag Archives: tamil food

Curry Puff / Tea-time Snack

Curry Puff / Tea-time Snack

Curry Puff is a deep-fried tea-time snack, which is available in all the nook and corner of the streets of Malaysia. Curry Puff being my favorite when I was in Malaysia, most of the time it would be my tea-time snack. Curry Puff is a deep-fried puff, where the stuffing is prepared by using potato. In Curry Puff, the outer coating is made of All-purpose flour (maida), kneaded with water, salt and little oil. Stuffing adds more taste to the Curry Puff, it resembles the taste of potato masala but more spiciness and little more flavored with curry powder.

Curry Puff / Tea-Time Snack

Curry Puff / Tea-Time Snack

Coming to Deep Fried snack, most of us avoid it, due to the cholesterol content and the risk of heart diseases, but recently I came across Emami Healthy and Tasty which has wide range of oil. Among their varieties I got to try Emami Tasty and Healthy – Refined Rice Bran oil and Kachi Ghani Mustard Oil

CLICK HERE for more Snack recipes.

Preparation of Curry Puff:

I have prepared this Curry Puff with Emami Healthy and Tasty Refined Rice Bran Oil – it helps in lowering the bad cholesterol, reduces the risk of heart diseases, moreover it is rich in Vitamin A, D and E and due to its high smoking point, it can be used in any type of cooking.

Taking it to Fiesta Friday #204 hosted by Angie@thenovicegarderner.

Let me share the recipe of Curry Puff, give a try and share your feedback…

Ingredients:

  • Maida / All- Purpose flour – 1 cup
  • Boiled Potato – 2 nos (medium sized)
  • Onions – ½ no (medium size)
  • Curry leaves – a sprig
  • Chilli powder – 1 tsp
  • Curry Masala / Curry Powder – 1 tsp
  • Turmeric powder – ¼ tsp
  • Salt – 1 ½ tsp
  • Emami Healthy and Tasty Refined Rice Bran Oil – 1 ½ cups

Making of Curry Puff:

 

Preparation:

  • Take maida, ¾ tsp of salt, mix it well, pour water little by little and knead it to a dough, add a tsp of oil, continue kneading it and cover it with a wet cloth, let it rest until the stuffing is done.
  • Heat a tsp of Emami Healthy and Tasty Refined Rice Bran oil, add the onions, turmeric powder, mashed potatoes and cook for a min.
  • Add in the chilli powder, curry masala, coriander leaves, salt and cook until the raw smell of the masala goes off.
  • Remove it from fire, wait until it reaches room temperature.
  • Divide the dough into small pieces, flatten it, take the Curry Puff mould, place the flatten dough over the mould.
  • Put a tbsp of potato masala, to the dough, fold the mould, remove the leftover dough.
  • Gently remove the Stuffed Curry Puff from the mould.
  • Meanwhile heat a cup of Emami Healthy and Tasty Refined Rice Bran oil, gently slide in the stuffed puff, cook on both sides in medium flame.
  • Cook until it turns golden brown, strain the oil, and remove it from fire.

Serve hot with Tomato sauce.

 

Creamy Fish Soup recipe / How to make Meen Soup at home / Winter recipes

Creamy Fish Soup recipe / How to make Meen Soup at home / Winter recipes

Creamy fish soup is a delicious and perfect non-vegetarian soup for dinner, because of its creamy, little spicy and aromatic flavor. Creamy fish soup can be prepared in just 10 mins if you have you fish stock ready, else it would take 20 mins to prepare. In tamil we call it as “Meen soup”, Also this meen soup is prepared with basic ingredients available in all Indian kitchens.

Soups are most comforting dish during winters and sick times. I am not a soup person, but there are times when I like to have soup paired with some bread toast. This fish soup / meen soup is my long wait recipe that I wanted to try at home, I have used 2 to 3 pieces of fish and then it was the pieces from head and bones. Usually I add fish head along with 1 or 2 tail pieces to the curry, but rest of the pieces would be fried, as our family likes to have fish fry more than the fish in curry. This Creamy fish soup is liked by the whole family and been a very comforting food for our sore throat, also perfect for winter and so glad to enroll this to my winter recipes. 

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Creamy Fish Soup recipe / How to make Meen soup / Winter recipes

The dish came into existence, when I had head pieces leftover at my refrigerator. This fish soup thick and creamy and mildly spiced with ginger and pepper, with the flavor of few winter veggies. This soup can be paired with bread toast or even this can be served along with steamed rice, but make sure to discard the bones. Such a drool and comfort food, give a try and share your feedback.

Taking this to Fiesta Friday 207 hosted by Angie@thenovicegarderner.

Ingredients:

  • Fish stock:
    • Fish pieces (head and tail pieces) – ½ kg
    • Water – 1 ½ litres
    • Cumin seeds – ½ tsp
    • Black pepper – ½ tsp
    • Coriander leaves – 3 stalks
    • Onion – 1 no
    • Salt – ¼ tsp
  • Butter – 2 tbsp
  • Fish (boneless) – 200 gms
  • Potatoes – 2 nos (medium size)
  • Carrots – 1 no
  • Onion – 1 no
  • Tomato – ½ no
  • Garlic – 4 cloves
  • Ginger – 1 no (1” inch stick)
  • Green chillies – 1 no
  • Coriander leaves – 2 stalks
  • Coconut milk – 1 cup
  • Lemon juice – 1 tbsp
  • Black pepper powder – ¼ tsp
  • Salt – ½ tsp

Preparation:

  • Peel and roughly chop an onion and finely chop the other one and garlic, keep it aside.
  • Separate the coriander stalks and leaves, keep it aside.
  • Peel and slice (length-wise) the potatoes and carrots, keep it aside.
  • Chop the tomatoes, slit the green chillies and keep it aside.
  • Preparing Fish stock: Heat 1 ½ litres of water, add roughly chopped onions, fish head and tail pieces, add crushed cumin seeds and black pepper along with roughly chopped coriander stalks and salt. Let it boil for 15 mins or until the fish pieces are cooked well. Strain the fish stock and remove the other.
  • Heat a sauce pan or heavy bottomed vessel, add butter, onions, ginger and garlic, cook until they turn transparent.
  • Add the carrot, potato and boneless fish pieces, cook for few min and pour in the strained fish stock, cook until the carrots and potatoes become tender.
  • Pour in the coconut milk and sprinkle pepper powder and salt, cover and bring it to boil.
  • Pour in the lemon juice.
  • Sprinkle chopped coriander leaves and remove from fire.

CLICK HERE for more Seafood recipes.

Serve hot. Goes out well with toasted bread or with steamed rice.

 

Thatte Idli Recipe / Karnataka Special Thatte Idly recipe / Bidadi Thatte Idli recipe

Thatte Idli Recipe / Karnataka Special Thatte Idly recipe / Bidadi Thatte Idli recipe

It was few months back when were on the way to Mysore, got to knew that Bidadi is famous for their Thatte Idly, so this time it was my must to do in list and finally got to taste the thatte idly. Thatte idly was super spongy, and had a porous texture, I felt it little bit like that centre portion of the aappam. Liked it a lot, with sambar and coconut chutney. Later thought of giving a try, when I back home from Mysore, so got recipe from my neighbor, gave a try and now it’s here for you.

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Thatte Idli recipe / Karnataka Special Thatte Idly recipe

Thatte Idly is a variety of idly that is spongy with porous texture, when dipped in sambar, pulls in the sambar and melts in mouth. It’s prepared using a special plate which is similar to that of the dhokla mould. If you don’t have, it doesn’t matter, you can prepare it in a bowl similar to that plate what we call as “Vattal / வட்டல்” in Tamil. Give a try and share the feedback…

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Ingredients:

  • Idli rice / இட்லி அரிசி – 2 cups
  • Raw rice / பச்சரிசி– 1 cup
  • Urad dal / உளுந்தம் பருப்பு – ½ cup
  • Poha / அவல் or cooked rice / சோறு– ½ cup
  • Cooking soda / சோடா உப்பு – ¼ tsp
  • Salt / உப்பு – 1 tsp

Preparation:

  • Take idli rice, raw rice, urad dal together in a bowl, wash it for 3 times in water.
  • Soak it in water until it sinks for almost 4 hours.
  • After 4 hours, drain the water, grind it to a smooth paste by adding water little by little.
  • Once its grounded to a smooth paste, add poha or cooked rice and grind it all together to a fine paste.
  • Make sure the consistency of this batter is same as the consistency of regular idli.
  • Transfer it to a bowl, cover and let it ferment overnight or for 12 hours. (Make sure to ferment it well, so that you get spongy idli).
  • After fermentation, add salt, mix it well and store in an air-tight container and the batter stays fresh for a week.
  • Take required portion of batter in a bowl, add cooking soda, mix it well.
  • Grease the thatte idli plates, with little oil, pour in the batter (make sure to fill the plate with ¾ th).
  • Steam it in a idli pot or any tightly covered heavy bottom vessel.
  • Remove the idli once its steamed well, let it rest for 5 mins, slowly insert a flat spoon along the sides of the idli.
  • Turn the thatte idli plate to a plate, so that the idli drops drown.

Making of Mixed Vegetable sambar in pressure cooker –

 

Serve hot with sambar and coconut chutney. I have served it with mixed vegetable sambar, you can also serve it with ashgourd sambar and radish sambar, as it tastes good than any other sambar because of its watery texture, where the idli gets soaked well in sambar.