Maravalli Kizhangu Vada is a crispy, spicy traditional snack in South India, TamilNadu. This Tapioca vada can be done when maravalli kizhangu is fresh. Maravalli kizhangu is termed in English Tapioca tuber. To prepare this Vada, we grate tapioca as thin slices , mix with a mixer of channa dal , other spices and grind coarse. Then we add mix of onions and curry leaves and drop in hot oil in small patties. This is very simple and easy to do. This is very apt for evening snack for Tea. As Tapioca is high in carbohydrates, these roots gives loads of energy and helps in weight gain. So these are suitable for persons with more physical work or growing children who needs lots of energy. Instead of Junk foods, this Maravalli Kizhangu vada can be served as a great evening snack for Kids. Using small onion in the kappa kizhangu vadai adds flavour. Soft, melt in mouth vada which had minimal ingredient, simple but flavourful. You can serve Kappa Kizhangu vadai with coconut chutney or coriander chutney or mint chutney Do try this at home during this holiday time for tea time snacks and enjoy. Here you can find the detailed recipe of this vada.
Maravalli Kizhangu Adai is a traditional dish with Tapioca as the main ingredient with the lentils from the Southern Part of India. Tapioca Adai is a healthy Breakfast dish which tastes excellent with chutney. To prepare this adai, we grind rice, lentils and Tapioca with few spices. To prepare this we need to grind rice, lentils, tapioca with some spices and can be used immediately for preparing adai. The Maravalli Kizhangu adai has lot of nutritional benefits in it and also a fulfilling dish. This adai comes out very perfect with right proportion of crispiness and softness. Maravalli Kizhangu / Tapioca adai tastes extraordinarily delicious to have with coconut chutney . Unlike the traditional dosa recipes which are thicker and prepared with rice and urad dal, adai dosa is thick and heavier with rice and combination of lentils with spices. Just a couple of hours for the ingredients to soak and once ground with aromatics, the batter is good to go. It can be mainly given to kids as it is loaded with proteins and other nutritions in it. The adai used to be so thick in size, crisp on the outside with a soft and spongy centre that kids used to munch on it all day long whenever we felt like snacking after playing. Lets get in to the detailed recipe of Maravalli Kizhangu Adai.
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Bhuna Chicken is a simple and easy recipe which a beginner can do easily. This recipe is popular in North India. It is a “dry curry” which means the masala clings onto the chicken. Bhunas are characterised by a thick, deliciously intense coating sauce with a well-spiced but moderate heat, perfect for warming the cockles on a chilly winter evening. Serve with fluffy basmati rice and some homemade roti. This is a rugged spicy dish usually prepared with scanty gravy and roasted whole spices which clearly visible on the face of the dish. The differences between Kadai Chicken and Chicken Bhuna Masala are very minute. The use of whole & roasted spices & the absence of Capsicum are the only notable differences in cooking. However, they taste very different due to the different treatment of spices.
Yakhni Chicken Pulao is Kashmiri recipe made using rice, chicken and a lot of Indian spices that is full of essence and flavours. The meaning of yakhni is stock of meat like chicken or mutton. This yakhni is an urudu word. This chicken pulao is very tasty simple to do. This rice recipe is a flavourful option to serve as a party recipe and even family dinner. This tempting combination of chicken and rice is best served with mixed veggies raita and people of all age groups will love it. While cooking the recipe make sure that you seal the pot with foil or atta dough properly, else the dish will lose its aromatic fragrance. Here, the rice is cooked in a masala and the chicken is cooked along with the Yakhni and the whole recipe is brought together to release all its flavour into this aromatic pulao. We should be very careful with choose this rice. This long-grain makes more perfect for this pulao. Serve this With Chicken with Raita over a Family lunch on a Sunday afternoon. Now we can see the recipe in detail.
Mansatti Chicken Varuval is a very delicious and tasty dish from Tamil Nadu. This is a traditional and an authentic recipe South India, Tamil Nadu. We roast all dry ingredients , make powder and cook with chicken. In olden days we used to do this recipe with Country chicken, but nowadays, we switch to poultry chicken. so we can do this recipe with both types of chicken. The speciality about this recipe is we have used only freshly grounded masala spices for the preparation and not any ready made spices. The combination of fennel seeds, cumin seeds, dry chili and coriander seeds create the unique aroma & flavor to this dish. This spicy dry-fried chicken is relatively easy to prepare but promises a hearty dish which goes well with rice. The combination of chicken with coriander seeds, dry coconut and red chillies gives a special aroma & flavor to this dish. This is a semi dry masala with fresh grounded masalas coated with chicken. This spicy chicken varuval is prepared with boneless chicken cut into cubes. Here, I did this with poultry chicken. This Mansatti Chicken Varuval is served with a meal or biriyani. We can see this recipe in detail.
Ceylon Parotta is a tasty and crispy parotta having its Origin from Sri Lanka. This Veechu Parotta can be done in many varieties like plain, stuffed with egg, chicken, and mutton. Now we are going to see the preparation of basic plain Ceylon Parotta, which is also usually called as Veechu parotta. Here for doing this parotta, we need to do soft dough with all-purpose flour or maida, but can be prepared by mixing with the proportion of wheat flour too. It is necessary to give 4 hours resting time which helps in getting softer and flexible dough for expanding that thin layer of Veechu. We just fold in the square or triangle shape and cook in Tawa. A Soft and sticky dough which is then rolled and pressed using your hand to form a thin dough that is then folded to create many air pockets giving it that light air like feeling while eating it. This parotta well goes with chicken gravy or plain Salna which we regularly prepare for parotta. Do try this dish at your home for lunch and enjoy with your family. Here you go with the detailed recipe.
Bun Parotta is the most famous dish in Madurai District of Tamil Nadu. This Bun parotta is very tasty and crispy and mainly prepared for the dinner time. This is found in almost all the restaurants in Madurai and few special restaurants in other districts. Madurai has lots of special dishes and it is one among them, which is really tempting. This parotta is usually prepared with all-purpose flour/ Maida accompanied by sugar, salt and kneaded with egg, oil, and water. This dough should rest for 5 hours which helps elasticity and flexibility. It helps in giving more layers. Then this dough is made as a layered parotta and cooked with oil in a tawa. A very easy recipe for home made parottas from scratch. Serve Parotta with Vegetable Kurma and Kerala Style Egg Roast Curry Recipe as a weeknight dinner or as a paratha for and indian party menu with friends and family. It is one of the most popular south indain street food parotta recipe. however these days parotta recipes are served in fine dine restaurants and tiffin centres. Now we can see this recipe in detail below.