Rice Flour Stick Vadagam

Come summer and starts the best use of the sun's heat.  This year too I made vadams/vadagams/vadiyaalu/kondattams/crispies (call it either way).  I normally do the easy and simple varieties of them as I would like to do them side-by-side with my morning cooking chores.  I also make them in smaller quantities making it easy to handle and not strain too much on making them as a whole lot.

I normally make rice flour in bulk for this season and store it to be used now and then to make these vadagams.  It comes in handy for many purposes.  Store bought rice flour can also be used.



Ingredients:

Rice Flour - 1 cup
Water - 3.5 cups
Rock Salt - 1 tsp
Gingelly Oil - 1 tbsp

Method:

In a bowl, mix in the rice flour and 2 cups of water to a smooth, flowing paste.  There should be no lumps.  Do this step off the stove.

In another thick bottomed vessel, heat the rest of the water and bring to a boil.  Add the rice flour paste to the boiling water as a continuous stream and keep mixing.  Add the salt and oil and allow to mix stirring continuously.

It will start to thicken and become a thick mass.  It may form lumps, so keep stirring.  We need a smooth, lump free mass of rice flour.

When the thick rice flour cooked dough comes together, becomes shiny to look, and does not stick to your wet hands, switch off the flame and allow to cool.

Mix with the ladle once or twice in between to cool down the dough.   The dough should not be too dry or a tight mass.

When the dough is warm, fill into the murukku press with the single star plate (achu) inside and press into long strips on a plastic sheet or cloth placed on a flat surface.  Since my star achu was not big enough, my baking stuff came handy and I used my piping bag and star icing nozzle to pipe out long strips of the cooked rice flour dough.





Dry them under hot sun's heat until there is no moisture.  When the sides start to turn crisp at the edges, peel and turn over.   Once the other side is also dried, break them into finger long sticks.  Transfer to a broad tray/plate and allow to dry for 1 more day.  I dried them for 3 days totally.



Store in clean, dry container and use as and when needed.  If properly dried, they stay good for a long time.



To fry them, heat oil in a kadai and fry till it puffs up completely.  The oil should not be too hot, else they would darken.




Store the fried vadams in an airtight container and serve with any variety rice or sambar/rasam rice or munch as such.

Notes:

You can add jeera, ground chillies, omum, etc. to the boiling water itself as additional flavors to the vadam and make it spicy too.  We like them plain, so I have not added any of these, just salt.

Adjust salt according to your taste.  The general rule is to use half the quantity of salt for the vadams than what we would use normally for any other dish.  Only then, the fried vadams will be of normal salt taste, else it would be too salty if full quantity to salt is used while making the vadams.

Sago can be also be added to add extra crispiness to the vadams.  Add about 1 to 2 tbsp of sago for this quantity of rice flour.  Soak the sago in 1/4 cup of water for about an hour and grind it in the mixie and add to the rice flour paste and then proceed with the process.  Alternatively, you can add powdered sago to the rice flour and do the vadam.

Happy Summer days!!

Homemade Garlic Powder

I tried to utilize the scorching heat of this summer to the maximum possible by making vadagams/crispies/kondattams/vadiyaalu, black raisins (yes, and I call them as black gold), drying out my pulses, jackfruit seed powder, and so many more.  It is unbearably hot in this part of the earth, but it is the ideal heat for drying up spices, powders, pulses and more.  So, just trying to utilize the energy from the natural resources easily available.

Garlic Powder is normally made by drying it up in a convection oven at 150 degrees or a dehydrator for about an hour or more until it is dry.  Saving on the electricity bills, I have tried using the abundant sun's heat energy available in plenty and at free cost.

Garlic Powder is used as a seasoning or a condiment.  As a condiment, it is used for flavoring mayonnaise, ketchups, salad dressings, gravies, chutneys etc.  As a seasoning, along with other spice powders, it peps up the flavor of potato chips/wafers, crunchies, vegetable stir fries, pasta, etc.  It can also be added to bread to make the classic garlic bread, garlic toast and more.

It surely is not a great substitute for fresh garlic as it has a different taste than fresh garlic.  However, it comes handy as a substitute for fresh garlic @ 1/4 tsp garlic powder equals 1 clove of fresh garlic.


Ingredients:

Garlic cloves


Method:

Peel skin of the garlic cloves.  Cut them into thin slices.

Spread the sliced garlic cloves on a tray and sun dry them for about 5 to 6 days until they are crisp and break with a snap.  If not, keep under the sun's heat for 1 or 2 more days.

Grind the dried garlic slices in a mixer jar to a fine powder.

Store in an airtight container in a cool, dry place.  If storing for a longer time, store it in the refrigerator.

I dried around 250-300 gm of garlic cloves which yielded about 50 gm of the garlic powder.

Just waiting to spice up my crunchies (chips, popcorn, fries, etc. etc.) and snacks with this homemade sun-dried garlic powder.

If making in an conventional oven, place the garlic slices in a 100 degree oven and heat until they are dry and crumble when crushed.

Do give a try of this easy peasy recipe and do utilize the nature's heat energy to the fullest.

Whenever you fall short of fresh garlic cloves, the powdered form can be a good substitute though the taste may be slightly different. Use 1/8 teaspoon of powdered garlic as a substitute for 3 to 4 fresh garlic cloves.

Garlic powder aids in lowering cholesterol levels, boosts immune system, keeps blood pressure under control, contains antioxidants.

Mint Lemonade

Ingredients:

Lemon Juice (squeezed out of fresh lemons) - 1 cup
Sugar - 4 to 5 cups
Water - 3 cups
Fresh Mint Leaves - A handful
Salt - A pinch

Method:

Clean and wash the mint leaves.  Chop finely.

In a large vessel, add sugar and water and allow to boil for around 10 to 15 minutes stirring occasionally.  Remove dirt, if any, floating on top with a spoon.  Alternatively, we can strain the liquid once the sugar is dissolved and then continue to boil the sugar syrup until sticky consistency.

Add the finely chopped mint leaves and allow to boil for 2 minutes more at low medium flame.  If desired, add a few drop of mint flavor (I did not add, wanted it the natural way).

Remove from the stove top and allow the sugar syrup to cool completely.

Mix in the lemon juice and stir until combined well.

Mint lemonade is ready to be stored in cleaned, washed, and dried or sterilized glass bottles.  This lemon mint syrup stays good in the fridge for up to a month.

While serving, pour the lemon mint syrup to around a quarter of the glass and fill the rest with plain cold water or soda water (I use the clay pot water - gives natural chillness to your drink).  Mix with a spoon and serve immediately topped with ice cubes if desired.

A cool, refreshing mint lemonade with specks of greenery here and there is the best thing to have in hot summer days.  Replenishes instant energy to our body.

Do give a try to this easy, simple, and natural mint lemonade recipe.



Notes:

Adjust sugar according to your taste.

While serving, the syrup to water ratio can be varied according to your personal taste. 

Add a pinch of jeera/cumin powder to the lemon mint juice while serving if desired. 

Raw Papaya Manchurian

A spicy Indo chinese dish that I had to give a try when raw papayas were in plenty at home - got around 3 to 4 big papayas from my mom's place.

Ingredients:

For the Koftas:

Raw Papaya (medium sized) - 1/2
Onion - 1/2
Ginger Chilli Paste - 1 tsp
Powdered Salt - 1 tsp
Maida - 1/2 cup
Rice Flour - 1 tbsp
Oil - To deep fry

For the Manchurian Sauce:

Onion - 1 (finely chopped)
Corn Flour - 1½ tbsp
Soya Sauce - 1½ tbsp
Worcestershire Sauce - 1½ tsp
Tomato Sauce - 1 tbsp
Sugar - 2 tsp
Pepper Powder - 1/2 tsp
Tomatoes (medium sized) - 3 (make paste)
Coriander Leaves (finely chopped) - 1 tbsp
Oil - For frying

Grind Together:

Ginger - 1 inch piece
Garlic - 4 flakes
Red Chillies - 7
Onion - 1 

Method:

1.  Soak red chillies for 10 minutes in warm water and grind with roughly chopped onion, ginger, and garlic to a smooth paste.  Set aside.

2.   Wash, cut, peel, and grate the papaya using a large-eyed grater.

3.  Mix finely chopped onions, ginger chilli paste, salt, rice flour, and maida to the grated papaya.

4.  Make small lemon sized balls and deep fry in hot oil until golden brown.  Drain excess oil and keep aside.

5.  To make the manchurian sauce, heat oil in a kadai or a shallow frying pan.

6.  Add 2 tsp of sugar in the oil and allow to caramelize.

7.  When it turns golden, add the chopped onions and fry in high flame for few minutes.

8.  Add the ground red chilli paste and stir well.

9.  Pour the tomato paste and allow to cook for few minutes.

10.  Add salt, pepper powder, the sauces, and corn flour diluted in 1½ to 2 cups of water.

11.  Stir well till it becomes like a thick sauce.

12.  Add the deep fried papaya balls and cook for a minute.  Then, transfer to a serving bowl and garnish with finely chopped coriander leaves.

Serve hot with rotis or fried rice.

Notes:

Vegetable Marrow (Suraikai or Lauki) can be used in this recipe instead of raw papaya.

Aji-no-moto can be added both in the kofta balls and also the manchurian sauce.  I did not use.

Replace chopped spring onion tops to garnish instead of chopped coriander leaves.

(Recipe adapted from Mrs. Mallika Badrinath's Delicious Vegetarian Curries Marrow Manchurian.)

Adjust salt and spices according to your family's taste.  We like the hot and spicy way.

Other raw papaya recipes that you can give a try 

Homemade Tutti Fruiti

Raw Papaya Caramel Muffins

Happy Cooking!!

Tomato Rasam with Drumsticks

Recipe Credits:

My mom-in-law 😊


Ingredients:

Tomatoes - 2

Garlic - 2 cloves

Small Onions - 4

Drumstick - 4 to 5 pieces (1.5 to 2 inch pieces)

Tamarind Extract - 1 tsp (optional)

Rock Salt - 1/2 tbsp or as needed

Asafoetida - 1 big pinch

Mustard Seeds - 1/4 tsp

Curry Leaves - 3 to 4

Cumin Seeds - Few

Oil/Ghee - 1 tsp (to temper)

Finely Chopped Coriander Leaves - 1 tsp

Rasam Powder - 1 tsp

Water - 1½ to 2 cups



Procedure:

Wash and cut tomatoes into two halves.  Peel skin of garlic cloves and small onions.

Cook cut tomatoes, garlic cloves, small onions, and drumstick pieces.  I normally place them in a separator and pressure cook along with rice.

Remove the skin of the cooked tomatoes.  Grind them along with cooked garlic cloves and small onions to a smooth paste.

In a cooking bowl or kadai, add the ground tomato paste, water, cooked drumstick pieces, salt, rasam powder, tamarind extract, and a pinch of sugar or jaggery if desired.  Bring to a boil.

In a tadka pan/ladle, heat oil or ghee and temper mustard seeds, asafoetida, curry leaves, and cumin seeds.  Add this to the hot rasam and let it sizzle.

Garnish with finely chopped coriander leaves.

Serve hot with cooked rice.

This rasam is very flavorful with the tanginess of tomatoes and the aroma and flavor of drumsticks.  Can you look at those drumstick pieces peeping out??

Colocaesia Crispy Fry/Chembu Roast

Ingredients:

Colocaesia (Seppankilangu/Chembu/Arbi) - 1/2 kg
Oil - To deep fry
Salt - 1/2 tsp
Red Chilli Powder - 1/2 tsp





Method:

Wash thoroughly the colocaesia.

Pressure cook them in a cooker separator plate while cooking rice.  If cooking separately, pressure cook for 2 whistles with just enough water.

When the pressure of the cooker is completely released, remove the cooked colocaesia and pour cold water over.  Leave for 5 to 10 minutes.

Peel the skin of the colocaesia and cut them into pieces.

Refrigerate the cooked colocaesia pieces for 10 minutes.  This step is optional.

Heat oil in a kadai and deep fry the colocaesia pieces until golden brown and crisp.

Remove from oil and drain the excess oil.

Sprinkle salt and chilli powder over the fried colocaesia and mix.

Serve hot.



This crispy fry is crunchy on the outside and soft inside.  Serve with sambar rice or with rasam or can be had as such as crunchy bites.

Carrot Dosa

Ingredients:

Raw Rice - 1-1/2 cups
Carrots - 4 (chopped)
Red Chillies - 5
Cumin Seeds - 1/2 tsp
Onion - 1 (medium sized, optional)
Rock Salt - 1-1/2 tsp


To Temper:

Oil - 1 tsp
Mustard Seeds - 1/4 tsp
Curry Leaves - Few


Method:

Wash and soak raw rice in 3 cups of water for a minimum of 1 hour.

Grind the soaked rice along with chopped carrots, red chillies, cumin seeds, chopped onion (optional), and salt using the soaked water fully.  Grind to a smooth paste.  The dosa batter will be dilute.  Add more water if necessary.

Then, temper mustard seeds and curry leaves in oil and add to the dosa batter.

Take a ladle full of dosa batter and pour on a hot tawa smeared with little oil in a circular motion starting from the outer edge moving towards the center as done for Rava dosas.
  
Close with lid and allow to cook.  After a minute or so, when the dosa starts leaving the edges, turn over, and drizzle oil all around.  Allow to cook for a minute.  It should not be roasted too much unless you like them to be very crispy.  These dosas taste good if soft and not too crisp.

Remove from the tawa and serve hot immediately with an accompaniment of your choice.  I served with Red Onion Chutney which is always very handy for me.

Soft and thin dosas with the goodness of carrots is a quick and easy breakfast idea.

Notes:

Tamarind, little more than gooseberry size, can be added while grinding the dosa batter if you relish the tangy taste of the tamarind.  I did not add.

Carrots can be replaced with beetroots to get red colored dosas.

This dosa should be poured immediately after grinding and should not be allowed to ferment.

Raw rice can be substituted with millets - thinai, samai, varagu etc. either half and half (half of raw rice and half of millets) or in full.

When doing on a "no onion" day, avoid the onion while grinding the ingredients.