Javvarisi (sabudana) Vadai (ஜவ்வரிசி வடை)

Vadai is a crispy fried item which tastes best when served hot. Javvarisi are small opaque white pearls which become bigger in size, spongier and translucent when soaked in water. This vadai looks pretty from these white pearls and are very tempting. Make sure to wash the soaked javvarisi well to remove the excess starch. Also make sure to cut the coriander leaves and curry leaves to small pieces, so that one vadai does not get a big piece. 

Ingredients
Javvarisi / Sabudana /  Pearl Sago – 1 cup
Rice flour – 1/2 cup
Potato – 2
Onion (chopped) – 1 cup
Green chili (chopped) – 3
Red Chili Powder – 1/2 tea spoon (adjust to taste)
Salt – 1/2 tea spoon (adjust to taste)
Asafetida – 1/4 tea spoon
Coriander leaves – 1/2 cup
Curry leaves - 10
Oil – To fry
Method
Soak the javvarisi for 3 hours
Wash the javvarisi with cold water and strain excess water and keep aside.
Grate the potato and remove the water from the potato
Add onions, green chili, chili powder, salt, asafetida, coriander leaves, curry leaves to the potato and mix it with the soaked javvarisi
Add rice flour little by little and make it to a dough
Heat oil in a pan
The oil should be very hot, otherwise javvarisi will absorb lot of oil.
Take small lemon sized mixture and make it like a vadai and put it in the hot oil.
Fry until both sides are golden and serve hot with coconut chutney

Sending this to JCO - Monsoon of India, Jagruti’s page, Priya's Olympics Games Event, Jagruti's event, Kitchen Chronicles – Only Vegan, Kalyani's page, The Pumpkin Farm Kid's Delight, South Indian Cooking Series #1,

  

Daangar Pachadi (டாங்கர் பச்சடி)

Any food which can be made in 5 minutes is to be appreciated. This is a quick and easy pachadi and can be done in around 5 minutes and is very tasty and healthy. A recipe which is as simple as mix, season and garnish.

IngredientsCurd – 1 cup
Urad Dal Flour / Ulutham Maavu – 3 table spoons
Asafetida – 1/8 tea spoon
Green Chili – 2
Red Chili – 2
Curry Leaves – 4
Coriander Leaves – 1 table spoon
Cumin Seeds – ½ tea spoon
Mustard Seeds – ½ tea spoon
Salt – ½ tea spoon
Oil – ½ tea spoon


Method
Mix ulutham maavu, curd, salt and asafetida well without lumps.
Heat oil in a pan and add mustard seeds and once it crackles, add cumin seeds, red chili, green chili and curry leaves
Pour this the seasoning to the curd mixture and mix well and garnish with coriander leaves and the Daangar Pachadi is ready to be served..

Sending this to South Indian Cooking Series #1, CWS - Urad Dal, Priya's page,

Chitrana–A quick rice

Chitrana is a quick rice recipe with ingredients all in the kitchen. This rice dish is a complete meal with protein from sesame seeds, peanuts, lentils and cashew, carb from the rice, fat from the nuts and ghee. This rice needs no cutting, not much preparation and can be made very quickly. This can be made vegan by substituting butter with more oil or vegan butter. The flavor of the rice comes from the freshly ground mix. I got this recipe from here.

Ingredients
Peanuts - 3 table spoons
Sesame Seeds - 3 table spoons
Kadalai Parupu / Channa Dal - 1 table spoon + 1 tea spoon
Ulutham Parupu / Urad Dal - 1 table spoon
Red Chili - 4 + 4
Mustard Seeds - 1/2 tea spoon
Sesame Oil - 1 tea spoon
Ghee / Clarified Butter - 2 table spoons
Curry Leaves - 15
Cooked Rice - 2 1/2 cups
Tamarind - amla sized
Warm Water - 1/2 cup
Coconut - 2 table spoons
Salt - 1 1/4 tea spoons
Asafetida - 1/4 tea spoon
Cashew - 10

Method
Soak tamarind in warm water for 15 minutes and extract pulp and set aside
Prepare rice and allow it to cool on a plate so that each grain of rice is separate.
Heat a pan and dry roast the peanuts and once golden, set aside
Similarly dry roast the sesame seeds and once little golden and nice aroma comes, set aside and grind to a powder when cooled with the peanuts.
Heat the same pan with sesame oil and roast the channa dal (1 table spoon) and urad dal and 4 red chili until golden and grind to a powder when cooled.
Heat a big pan and add ghee. Add mustard seeds and when it crackles, add the cashew and roast till golden. Add channa dal, asafetida and red chili.
Add curry leaves and roast all until the channa dal and cashew turn golden
Add the tamarind pulp, turmeric powder and salt. Once it boils for a minute, add both the grinded powders and stir continuously.
It will thicken very fast, so make sure to stir continuously.
Remove from heat and add rice and stir gently to combine
Heat oil in a pan for frying the vadam
Fry the vadam of choice and serve this yummy rice with the vadaam

Linking this to 30 Minute Mela, Spotlight - Rice/Roti/Pulao/Poori, Pari's preschooler snacks, brain child of Nithu's Kitchen, Show Me Your HITS - Rice, Sangee's page, South Indian Cooking Series #1,

Cucumber Mint Shake (குக்கும்பர் மின்ட் ஷேக்)

A very easy and quick to put together shake which is perfect for summer. The mint gives a very fresh flavor and this drink is a great way to beat the summer heat..
Ingredients
Cucumber – 2 cups (cut into pieces)
Asafetida – 1/8 tea spoon
Salt –½ tea spoon
Mint – 10 – 14 leaves
Green Chili – 1
Curd (thick) – ½ cup

Method
Peel the cucumber skin and cut into pieces and add it to a blender. Add mint leaves, salt, green chili and asafetida
After a few pulses add the curd and blend well until smooth.
Refrigerate and serve chilled!!

Sending this cooler to Manjula aunty’s July Summer cooler contest and also to
Serve it - Blended @ Krithi's Kitchen & Oh Taste N See, Pari's preschooler snacks, brain child of Nithu's Kitchen and Sumee's Sunny Refreshing Drinks, Healthy Shakes, Priya's page