TAPIOCA CUTLET:

மரவள்ளிக்கிழங்கு கட்லட்

Tapioca always takes a special place in our kitchen. In my mother in law’s house, she used to cook the tapioca pieces in lots of water with turmeric powder, slices of garlic and salt. The garlic takes away the gas produced by the tapioca and also enhances the flavour. We still eat this as breakfast without any accompaniment. Usually we will drain all the water after the tapioca pieces are cooked. As it is rich in carbohydrate, it can be eaten in small quantities. This cutlet had been prepared with cooked tapioca.

Ingredients:
Mashed tapioca cooked without salt- 3 cups
Mashed paneer- ¾ cup
Cooked and mashed palak-half cup
Chopped coriander- 3 tbsp
Sliced onion-3
Chopped tomato-half cup
Fennel seeds-1 tsp
Curry leaves- 2 arc
Ginger garlic sauce- 1 tbsp
Shredded ginger- 1 tsp
Salt to taste
Breadcrumbs-1 cup
Oil to deep fry

For the batter:

Plain flour-2 cups
Corn flour-1 tbsp
Chilli sauce-1 tsp
Ginger garlic paste- quarter sp
Salt to taste

Procedure:

Heat a pan and pour 3 tbsp of oil.
Add the fennel seeds and when it splutters, add the sliced onion and fry them to golden brown.
Add the tomato with the greens and turmeric powder and fry them until they tomatoes are well mashed.
Add the chilli garlic sauce and ginger and fry for a few seconds.
Add the mashed paneer and fry it to a few seconds.
Add the mashed tapioca with the palak and enough salt.
Mix well on slow fire until all the ingredients are combined.
Take the mixture and allow it to cool a little.
Make small balls, flatten them slightly, dip in the batter, coat with the breadcrumbs evenly and fry them in hot oil to golden brown colour.

Welcome to my new Blog!

Hello Everyone,


At last, I am close to accomplishing my dream of writing my own blog. I have never attempted to write a blog but always had dreams of it. Today it is like a dream come true. Initially I thought that blogging was a serious thing. I thought that bloggers would write about serious topics and about their experiences in life. As I browse the internet for all blogs, I am amazed at the number of blogs that are out there and on a wide range of topics.


Blogs on cooking are topping the list! Oh boy! Blogging can be fun too.. Realized it very late but then "Better late than never".So here I am with my blog. Cooking has always been a passion for me.I am a novice at cooking. My role-model in life, My Mother, has always pampered me and cooked delicacies for me. I never felt the need to take cooking seriously. It was when I got married that I tried my hand at cooking. Guess what, I was enjoying every bit of it. It was experimenting initially but then I realized that its all about trials and errors.Then cooking became a passion for me and I was trying different cuisines.


This blog is dedicated to my family, my Mother whom I adore the most in the world, my late Grandmother from whom I imbibed the cultural values and learnt a lot about our tradition, my Father who has been a great support and has motivated me and to my dearest sister who has been with me from childhood till now to share all my feelings, dreams and aspirations and has been a great friend to me. My Husband has been a constant support to me and has encouraged me in every way to realize my dreams and aspirations. In my blog I will be sharing very simple and easy-to-make recipes.I myself am not a very great culinary person. I will try my best to provide you all with simple recipes to enjoy cooking and relish home made food.


I need a lot of encouragement and good wishes from all my readers who visit my blog. Please feel free to leave any comments, be it positive or negative. I will try to be innovative and creative and make my blog interesting. Kindly leave any suggestions to improve my blog.Hope everyone will enjoy reading my blog.Thank you for being a part of the blogging-cooking family!


Happy Cooking and Happy Blogging!

Kothamalli Thogayal (Dry Coriander Chutney)

Thogayal can be made quickly with very few ingredients on hand. You don't even have to make a curry to go with this. A raitha or plain yogurt on the side would be perfect. My other favorite thogayal is the one made with Mendhiyam ( Fenugreek seeds). Check it out too. It's worth a try.

Ingredients:
Urud Dal - 4 tsp
Channa Dal - 3 tsp
Red Chillies - 3
Green Chilli - 1
Tomato - 1
Coconut - 1 tbsp
Hing - a pinch
Salt
Coriander Leaves/Cilantro - 1 small bunch
Oil - 3 tsp
Tamarind - a small piece



Method:
Heat oil in a pan.
Add urud dal, channa dal, red chillies, green chilli, hing and fry till the dals turn brown.
Add rest of the ingredients and fry for 5 minutes.
Cool and grind to a coarse paste by adding no more than 1 or 2 tsp water.
Mix with piping hot rice and ghee and enjoy!
Gotta have ghee in any rice dish! :)