Simple Fish Fry/Vanjara Meen varuval

A simple/easy and tasty fish fry. Can use any type of fish which is available. Here I have used Vanjara Meen( King Fish). All you need is to marinate the fish with some spice for couple of hours or overnight and then shallow fry. Have it with rice and a nice gravy and enjoy your fish fry.

Vanjara Meen( King Fish) - 4 or 5 Piece
Chilli powder - 1 - 1 1/2 tbsp
Turmeric powder - 1/4 tsp
Ginger garlic paste - 1 tbsp
Vinegar or Lime Juice - 1 tbsp
Salt as needed
Oil for shallow frying
Bread crumbs - very little ( optional)

Wash fish with half of turmeric and dry out. In a different bowl combine all the ingredients that is chilli powder, turmeric powder, ginger garlic paste, vinegar or lime juice salt and mix well.

Apply the mix all over the fish. Cover and set it aside for 2 - 3 hours or overnight in a refridgerator. Remove at least 30 minutes before frying.If needed can coat the fish pieces with bread crumbs to make it crispy and avoid breaking into pieces. Heat oil for shallow frying. Add in the pieces in small batches and fry in low flame for 10 - 12 minutes. Turning very gently. Cover with a lid for fast cooking and also to retain the juice inside the fish. Remove and serve.

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34 EGGLESS DATES CAKE - 2nd Blog Anniversary

Eggless Dates cake

First of all, let me say a BIG THANKS to all my readers who visited "Padma's Recipes" during this 2 years, commented, subscribed to my posts. This blog turns 2 today mainly, due to the feedback from you all. Thank You very much.

To celebrate My blog's Second Birthday/Anniversary I am posting an eggless dates cake. Made a slight change and the outcome was super soft.

Pitted dates - 1 cup ( around 20)
Butter - 1 stick ( approx 113 grams)
Sweetened condensed milk - 1 can ( 14 oz / 300 ml)
All purpose flour/Maida - 1 cup
Sooji fine/semolina/small Rawa - 1 cup
Baking powder - 2 tsp

(Note in place of sooji can use all purpose flour. Then use 2 cups of all purpose flour instead of 1 cup mentioned)

Soak dates in a cup of hot water for 1 - 2 hours. Later grind or mash to a fine paste.
Dry roast rawa until you get a nice pink color and aroma. Remove and keep aside.

Melt butter in a bowl and to it add sweetened condensed milk. Mix very well using a hand mixer. Next add dates paste and mix again for few seconds. Finally add baking powder, roasted rawa and all purpose flour. Mix very well using an electric mixer for atleast a minute.

Preheat oven to 350 degrees. Grease a 9 inch round cake pan with a spray/oil/butter. Pour in the mix and bake for 35 - 40 minutes. Check after 30 minutes and keep a close watch. Insert a fork or toothpick in the centre and if it comes out clean. Remove and cool.

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Yellow pumpkin Poriyal (Stir Fry)

Pumpkin/ Poosanikai/ Gummidikaaya/ Kumbalakaayi.

A perfect side dish using yellow pumpkin right for this season. Goes well with rice and or roti's.

Yellow pumpkin - 1 lb
Onion - 1 small chopped fine or shallots - 6 -8 roughly chopped
Red chillies - 4 broken
Curry leaves - few
Mustard and urad dhal - very little
Grated coconut - 3 tbsp
Salt as needed
Oil - 1 tbsp

Clean and cut pumpkin into medium cubes. Cook separetly with little water and salt until soft but not mushy.

Heat oil and add mustard seeds, urad dhal and curry leaves. Wait till they pop and add onion and redc hillies. Fry till onions are nice brown. You can also skip the use of onion. Just add chillies and immediately add the cooked pumpkin. Stir well and add salt and grated coconut.

Serve as a side dish with rice and any gravy.

1 Entry to 30 Best Recipes of 2010

Sending my Kaju Katli recipe to "30 Best Recipes of 2010" event hosted by Chackos Kitchen.

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Drumstick leaves/ Moringa ila / Muringai ilai/ Nugge Soppu / Munakkaakku / sahjan

Drumstick leaves are highly nutritious, being a significant source Vitamin C, protien, Iron and Potassium. This leaves are bitter in taste, but they are very nutritious. Can be made as a stir fry or can also be added in dhals, adai/rotti and other dishes. Cleaning and removing the leaves is a tedious job, but once done the it can be cooked very easily.

Usually these leaves are sold in bunches and the perfect way to remove the leaves is to tie them in a wet cloth and leave it aside for few hours. Later just shake the bunch so that some extra leaves fall out inside, now open and remove the remaining by plucking.
Wash and clean the leaves, no need to chop the leaves.

Drumstick leaves - 1 bunch
Shallots - around 8(roughly chopped) or 1 medium red onion - chopped
Chillies - 4 ( can use red or green)
Mustard seeds - very little
Urad dhal - very little
Curry leaves - 1 sprig
Salt as needed
Oil - 1 - 2 tbsp
Grated coconut - 3 - 4 tbsp

Heat oil in a pan and add mustard seeds, urad dhal and curry leaves. Wait till they pop out and add chopped onions and chillies. Fry till nice brown. Next add drumstick leaves. Reduce flame and keep stirring now and then till they are cooked. Can also cover with a lid and keep checking now and then. Add salt in between and finally add grated coconut and give a stir. Enjoy it as a side dish with rice and some gravy.



Dumroot / Kashi Halwa / Winter Melon Halwa / White Pumpkin Halwa

White pumpkin / Winter melon / Boodidagummidakaaya / Poosanikai/ Kumbalakaayi

Made this sweet for our wedding Anniversary today. My husband just loves sweet and whenever possible I try to make some sweets and it gets over in no time. But recently have reduced making and make some only once a while. For our anniversary I usually make carrot halwa and or paruppu payasam which we both love. This time made this sweet called dumroot in Bangalore. Being a Bangalorean loved this so much and always enjoyed having them in festivals/functions and mainly in weddings. Getting this melon is little difficult in our place here. Last weekend happened to get these from Chicago and my first thought was dumroot. Just enjoyed having them and my older one just loved it.

Wintermelon / white pumpking - 2 cups ( grated)
Sugar - 1 cup ( reduce or increase as sweetness needed)
Ghee/ clarified butter - 2 tbsp
Cardamom powder - 2 pinch
Nutmeg powder - 1 pinch(optional)
Milk - 1 cup
Food color - a pinch
Cashewnuts and raisins - few each

Can use sugarless khova and make this a richer halwa.

Scrape the rind and remove seeds from the pumking. Grate them and then squeeze our of water( do not discard). Save it for later use.

Heat ghee in a pan and fry cashewnuts and raisins. Remove and keep aside. In the pan using the ghee add grated pumpkin. Saute in medium flame for 3 - 4 minutes. Next add the saved water and cook till the water evaporates. Next add milk and cook till the pumkins are soft. Also add food color. Next add sugar. Keep stirring now and then and cook till you get halwa/thick consistency. Finally add cardamom powder, nutmeg powder and the fried cashewnuts and raisins.

If using khova then can skip milk if needed and add these before adding sugar.Then add extra water to cook the melon. Will give a nice richer taste.



Milo-Sorghum Idli/ Sorghum flour idli/ Jonna Idli/ Jowar(Jwari) Idli/ Cholam Idli

It is also called milo and low in gluten. Its seeds, somewhat round and smaller than peppercorns, can be ground into flour.

Sorghum is one of the five top cereal crops in the world, along with wheat, oats, corn, and barley. It is used to make foods as couscous, sorghum flour, porridge and molasses. Bhakri (Jolada rotti in Northern Karnataka), a variety of unleavened bread usually made from sorghum, is the staple diet in many parts of India, such as Maharashtra state and northern Karnataka state. In eastern Karnataka and the Rayalaseema area of Andhra pradesh, roti (Jonna rotte) made with sorghum is the staple food.

Also the flour if more than a month old will not be good for making rottis.( A tip from a friend). Instead can make use of them in recipes like idli/dosa/idiyappam/upma.

Sorghum seeds/ Jonnalu/ Jowar/ Cholam - 2 cups
Urad dhal - 1 cup
Rice flour - 3 - 4 tbsp Or can also use idli rawa
Salt as needed
Cooking soda - 2 pinch

For the veggies:-
Mixed veggies like carrot, beans, peas corn etc
Chilli and cumin powder - 1/2 tsp each
Sambar powder - 1/2 tsp
Oil - 1 tsp

Soak Sorghum seeds and urad dhal separately for 4 - 5 hours. Grind both seperately and mix in a deep vessel together. To it add salt and rice flour or idli rawa( it is otpional to soak ahead). You can also use sorghum flour for making this idli. Then for this grind the urad dhal. In a vessel mix in sorghum flour and rice flour or rawa with emough water like a batter consistency. Add in urad dhal batter and mix with salt and ferment overnight.

Heat oil and add in the veggies. Mix and fry can also cover with a lid. Stir fry till firm but cooked. Mix in salt and the powders. Remove and cool.

Can make plain idlis or with veggies just like the ones here.

Grease idli plates with oil and mix in veggies with the idli batter and a pinch of soda. Mix gently in one direction only. Pour the batter in idli moulds and steam on high for 15 - 20 mts( or as much it takes for your regular idlis). Check or steam cook for another 5 minutes. Serve with you favourite chutney and enjoy your healthy idlis.


Mixed vegetables stuffed Poori (Gujjia / Kajjirkai style)

This is one of my favourite food / snack during my school days. Loved to have it in my lunch box. We used to wait for them a lot whenever mom planned to prepare them. Usually she used to make lot of extras and pack it for us as it was a hit during lunch time. They used to vanish off in no time and all my friends too loved them. So giving you some suggestions, try it out and let me know your feedback.

You can use any type of fillings as per your taste:

Some suggestions:

1. Paneer bhurji and or Vegetable paneer bhurji
2. Potato and or Potato peas subji
3. Mix vegetables fry
4. Or just a single veggie fry like carrot/beetroot etc
5. Mushroom masala
6. can fill in with some sundal/lentils.
7. Minced chicken/fish stir fry
8. Onion Tomato Masala
9. Egg Bhurji

Just make sure the stuffings you choose are not too soggy.

For this I have used the mixed vegetables fry which I usually make as a side dish.

For the cover:

Usually use the dough just like the ones made for chapathis/parathas/pooris. Can also use maida/all purpose flour for the outer cover. Will be a savoury version of samos/gujjia/ kajjirkai.

So can use plain wheat flour/whole wheat flour.

Flour/wheat flour - 2 cups
Filling - as required
Salt as needed
Oil for deep frying

Mix the flour with salt and 1 tbsp of oil and knead like the dough used for making chapathis or pooris. Cover with a plate or wet cloth and set aside atleast for 30 minutes.

Take a small lemon sized ball and dust with some plain flour and roll as small pooris. Lift and layer them on top of the mould and fill in some stuffing. Cover the mould and remove the excess dough. Press to seal well and repeat the process until you are done with all.
Heat oil for deep frying and drop in small batches. Deep fry both sides till golden brown. Remove and serve as it is and or with tomato ketchup or mint chutney or any of your favourite dip.
Will post in more with different fillings whenever I make them.

Enjoy as a snack or pack this in yours or kids lunch boxes.



Wishing you all a Happy Diwali / Deepavali.
May this Diwali bring peace, joy and prosperity to you and your family.

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Athirasam or Adirasam / Ariselu / Kajjaya

Come Diwali and the first sweet that comes to my mind is Athirasam. Just love them so much mainly for its crunchy taste outside and soft inside. Though it looks elaborate, keep trying and you will definitely get it perfect. You can use sugar or jaggery for the syrup. But most commonly jaggery is used, though back home my MIL makes them with sugar very often. After mixing the syrup and the flour, keep them overnight, this way you will get very good Athirasam.

Raw rice - 2 cups
Jaggery - 2 cups( paaku(syrup) jaggery)
Sesame seeds - 2 - 3 tsp
Cardamom seeds - 4 crushed and powdered
Oil for frying

Wash rice and soak in water for 2 - 3 hours. Next spread them on a cloth and dry shade for 30 minutes. Powder in a mill or mixer. Sieve to remove lumps and if needed powder again.

Add 2 cups of water and melt jaggery. Strain with a cloth to remove dust. Transfer back and heat on high to prepare a thick syrup. Keep stirring all the time. Take a small bowl of water and drop in some sryup to check the consistency. The syrup should not float or melt. It should settle down well and when rolled you should be able to roll as balls or should come out smoothly.
Switch off and remove the syrup, slowly add the rice flour, powdered cardamom seeds and sesame seeds. Mix well as a thick dough consistency without any lumps. This is the trickiest and little tough part if making in large quantity.

Cover and keep aside for few hours or over night.

Next day heat oil for deep frying. Take a cloth or plastice sheet. Spread some oil. Take a small sized ball and with your fingers/palm press as into a medium thick poor sized in round shape. Drop them in oil and deep fry both sides till crisp. Remove and press with 2 ladles keeping the athirasam in between to remove excess oil. Transfer and cool. Store in a air tight container and enjoy the delicious sweet.

Sending this to Ruchika's event Virtual Snacks - Party
Oma Podi
Ragi Kai Suttu Murukku
Kai Suthu Murukku
Maida Murukku
Ragi Murukku




A Diwali savoury snack which you will all love.

Rice flour - 2 cups
Urad dhal - 1/4 cup( roasted and powdered)
Gram flour/kadalai maavu/senaga pindi - 1/4 cup
Salt as need
Cumin seeds - 1 - 2 tsp
Sesame seeds - 1 - 2 tsp
Hing/Asafoetida - 2 pinch
Butter - 1 tbsp(melted)
Hot oil - 1/2 ladle

Oil for deep frying.

Roast urad dhal till nice aroma...cool and powder. If using Urad flour, then roast the powder till you get nice aroma.
In a bowl combine rice flour, urad flour, gram flour. To it add salt, cumin seeds, sesame seeds, hing and melted butter and hot oil( which you have kept for frying ). Combine and blend well. Add water slowly and make a sift dough like consistency. Use murukku press and insert proper disk( with one or 3 holed ones). Spread few drops of oil inside the press and fill in some mix. Heat oil and reduce to medium flame. Press and turn till you fill a part of the kadai/pan. Wait for few seconds and then turn only touch/move the murukku. Cook one side down and turn slowly to cook the other side. Fry till nice brown. Remove and cool Store in a air tight container and enjoy your savoury snack.

You can make this with just rice and urad flour( then use 1/2 cup not just 1/4 cup as the ratio to rice should be 4:1 ), but adding gram flour gives a non breaking murukkus and will also be crispy.

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