Remove the vadams carefully from the plate and dry them under the sun.
Place this on the cooker with hot water, close with the lid and let it steam for a minute. Now clean the plate with the water and oil mixture and pour a small ladle of batter in it. This will be used to clean the plates when making multiple batches. And in a small bowl of water, add a spoon of oil with a muslin cloth. A pressure cooker where you have hot water and an inverted vessel that has holes. You will need the following things before you start making the vadams. Before preparation, add lime juice and sesame seeds. Soak the rice for two to three hours and grind it along with chilli, salt, hing and water till it forms into a smooth paste. However, nothing really beats a deep fried one! Over the years, we have learnt to enjoy the microwaved version of it. These are then stored and distributed to people. Amma makes them in tiny batches given that living in a small flat means that one doesn’t have so much space to dry the elai vadams. That is if you can resist it for that long!Įven though one lives in Madras which is hot through most of the year, come months of April, May & June, Elai Vadams are made with much gusto. You can roughly make around thirty pieces with this measurement. Pour it into a greased tray and cut it into pieces in the size you desire. Turn off the heat and stir till it becomes thick and leaves the side of the vessel. Cook till it begins to leave the pan’s edges. Finally add the milk powder mixture and stir well. After the butter melts add liquid glucose. In a heavy bottomed pan make sugar syrup until you get one thread consistency. Mix the milk powder, cocoa powder, walnuts and keep aside. Here is an eternal favourite – Chocolate Fudge. Given the Madras heat we decided to settle for a recipe that was quick to make.
I needed to take some sweets to work and Amma decided that buying something from a store would be unnecessary. Garnish with coriander and serve with rice. Now take a spoon of ghee in a pan and add the curry leaves and whole masalas. Keep the flame low and stir occasionally.Īdd the sauted bhindi to it and cook for another 2 or 3 minutes. Transfer this into a heavy-bottomed vessel and cook it for a while ( 5 to 7 minutes). Add salt (not much as the bhindi also has salt), sugar (just a little), turmeric powder, chilli powder, hing and mix well. Add the besan paste into this and mix well. Now dilute the curd with water and make buttermilk. Make sure that it is mixed well and without lumps. Mix besan with a couple of spoons of curd. If you want you can cover it and let it cook till it softens a little. In a pan take a couple of spoons of oil and add the chopped bhindi into it it. Seasoning – Salt, Sugar, Turmeric Powder, Hing, Chilli Powder Whole Masalas – Ajwain, Cinnamon Stick, 2-3 Cloves, 2 Red Chillis, Cumin Seeds Follow this link or here is how we made it, with just a little addition. The other day I saw a recipe of Bhindi Kadhi on my favourite blog and we tried it at home too. Which is why we also love Mor Kozhambu, but that for another time. There is something soothing about Kadhi and Chawal. Or kulcha, that we plan to have for dinner! Garnish with coriander.īest served with roti. Cook for a minute or two and then turn off the heat. After a couple of minutes add the already cooked bhindi and capsicum. Add salt to this and cook on low flame, stirring occasionally. Stir it for a minute or two and add the curd. Now add all the seasonings – turmeric, hing, jeera powder and coriander powder. Now in a pan add a spoon of oil and the whole masalas (mustard seeds, jeera and kalonji). Keep it aside when done.ĭry roast saunf and methi seeds and crush it into a coarse powder. Let it roast well, take care that it does not burn. In a pan add a couple of spoons of oil and add the chopped bhindi and capsicum into it. Seasoning – Salt, Turmeric Powder, Chilli Powder, Jeera Powder, Hing, Coriander Powder Whole Masalas – Saunf, Jeera, Kalonji, Mustard Seeds, Methi Seeds It also uses curd and every masala in your kitchen!īhindi – About 10, chopped one-inch length While on the subject of bhindi, here is another recipe which makes a good curry to eat with rotis.
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