Sago Bonda

Tummy starts grumbling at 4 in the evening for most of us. Thats absoltely hunger for snacks. We would want something intersting to munch on. So here is a recipe that can really satisfy your tongue and your chota hunger. :)

And when your fridge is devoid of all except some dosa dough left, this is the best recipe that can make magic at home. :)


Ingredients:

Dosa dough - 1 cup
Sago - 1/2 cup
Green chillies - 2
Rice flour - 2 tsp
Curry leaves
Coriander leaves
Salt - for taste




Method:

Soak sago in water for 3 hours. Now take the dosa dough in a bowl and add sago, rice flour, finely chopped curry leaves and coriander leaves to it and mix well. Grind the chillies and add it to the contents and mix it well too. Now add enough salt to it and season it with some mustard seeds. The dough is ready. Finally drop small balls of this dough into the oil and deep fry it.

Hot sago bondas are ready to eat. :)

Serve this hot with some pickle. :) Happy cooking.. yummy eating :)




Written by: Nithya
post your queries to fourthsensesamayal@gmail.com

Maida Paalakayalu (seedai)

Thanks to all of you who had made their guesses yesterday.. here is the answer for it. Most of you were right, few partially right and for few others, looks are deceptive. ;)

Its not a totally new dish or something to bring it to a guess contest though, but its always nice to involve ppl into something that we do isn't it. Its fun..

Maida paalakayalu is a yummy snack for kids. It has been my favorite from childhood too.. :)

There is one more secret I should surely share with you. Read through to know it. ;)

Ingredients:

Maida - 4 cups
Ghee - 3 tbsp
Powdered Sugar - 1 1/2 cups
Cooking soda - 1/2 tsp
Milk - 1 1/2 cups

Method:

Beat ghee and cooking soda together nicely and then add sugar to it and mix well. Now add the maida and mix it nicely too. Finally add milk(cold) to it and kneed it well. The dough should be in poori dough consistency.



Now roll them into small balls and fry it in oil till the color changes to golden brown. This seedai would have a nice brown crispy crust with soft inner portion. It will not be hard. Maida paalakayalu is ready to eat :)


Hmmm okay I shall not make you wait anymore.. the secret is that the dough(white one in the second picture) is the tastiest part of the dish. If you pop one into your mouth, I am sure you can't resist eating it raw, and would really not have much remaining to fry. You would rather say 'apdiye saptuduven' ;) Never miss that out when you make this dish :)

Written by: Nithya
post your queries to fourthsensesamayal@gmail.com

Guess What???? - Contest!

* Guess what the key ingredient of the product could be???????????? ;)

* Is it a sweet or???????????

The recipe of this dish would be posted tomorrow.

Send in your guesses as comments for this post. :)
Lets make it interesting.....

Written by: Nithya
post your queries to fourthsensesamayal@gmail.com

Mango Pudding :)

Alphonsa, Malgova, Banganapalli, Imampasand, Neelam, Nadusalai, Rumani ussssssssss I am exhausted. More than 100 varieties of mangoes are available says google!!!!! This info tempted me to make something with mangoes again. Yeah.....here is my version of Mango pudding. :)

Ingredients:

Mango pulp - 2 cups
Condensed milk(sweetened) - 3 tsp
Sugar - 5 tsp (depends on the sweetness of the mango)
China grass or gelatin - 2 tbsp
Honey
Cherries
water - 1/2 cup




Method:

Blend mango in blender to make the pulp. Now mix it nicely adding condensed milk to it and keep it aside.

Take the water in a bowl and add the china grass to it. Let this contents heat up till the china grass melts entirely. Add sugar to this and mix well. Finally simmer the stove and pour in the mango paste stirring continuously. Once the contents are mixed well remove if from flame and pour it in the prepared mold and refrigerate for at least an hour for it to set.

Yummy mango pudding is ready. Decorate it with cherries and a spoon of honey on top. :) Enjoy making, happy eating :)


I am happy to send this to 'Mango Mela' by Cooking for all seasons.




Written by: Nithya
post your queries to fourthsensesamayal@gmail.com

Bindi Masala Fry

Ladies finger is such a chef friendly vegetable I must say. Because anything made with it becomes a special menu of the day. Its so tasty and blends with everything perfectly and fetches a lot of praise from all.

Bindi Masala fry was introduced to me by a restaurant called Bhimas which is located in Tirupathi - Andhra Pradesh(India). Since then we have always liked to call it Bhimas curry :).

Ingredients:

Ladies Finger - 1/4 kg
Tomato - 1 large
Oil - to fry
Curry leaves

To grind:

Onion - 1
Garlic - 6 pods
Red Chillies - 3
Coconut (scrapped) - 1 tbsp
Ginger - 1/2 inch piece
Salt - for taste




Method:

Dice ladies finger into slightly long pieces and deep fry it in oil and keep it aside. Do not make it crisp, let it be half fried and soft.

Now grind onion, red chillies, coconut, ginger, garlic and salt together finely and keep this aside too.

Take a pan and crackle mustard seeds and curry leaves. Now add finely chopped tomato to it and fry for a while. Now add the ground mixture to it and fry until you feel no more of raw smell comes but starts getting a lovely aroma. Once this is done add the fried ladies finger and saute for a while. Don't worry if the gravy portion does not stick entirely to the ladies finger, that how it is suppose to be. Bindi masala fry is ready to eat.

It goes super good with curd rice. :) Happy eating :)



Written by: Nithya
post your queries to fourthsensesamayal@gmail.com

Colocasia Roast (Seppankizhangu/Arbi/Arvi)

If you are a big fan of fried items, then this one would be on top of your list too. :) Crispy, crunchy, munchy and roast arbi is here for you... :)

Ingredients:

Colocasia - 1/4 kg
Oil - to fry
Salt - for taste
Chilly powder - for taste

Method:

Cook colocasia in a pressure pan. Now peel the skin and slice it into circles. Now fry them in oil till it turns into yummy brown. Finally add salt and chilly powder to it and mix well. :) Colocasia roast is done. :)

This goes super good with curd rice. :)




The raw vegetable/Root looks like this: This is also called as Taro Root.

Written by: Nithya
post your queries to fourthsensesamayal@gmail.com

Rice Chapathi :)

What to make for breakfast????? This is one universal problem all the home chefs would face every morning. It should be simple, tummy filling, nutritious, lite and interesting to eat. Ussss so much and in so less time.. Relax.... This traditional rice chapathi can be a super good solution for all the above requirements... Make healthy.. Eat healthy :)


Rice chapathi

Ingredients:

Rice flour - 1 1/2 cup
Maida - 1/2 cup
Coconut scrapped - 1 tbsp
Salt - for taste
Water - 2 1/2 cups

Method:

Boil the water adding required salt and coconut scrapings. Mix both the flours and add the mixture to the boiling water at one stretch and mix it well to make a dough. Remove it from flame and keep it aside for 15 min letting it to cool. Now kneed the dough well and make balls out of it and press them using the chapathi press. Now roast them on a pan adding few drops of oil to it. Rice chapathi is ready to eat. :)

Serve it hot with Urad dhall chutney. :)

Urad dhall chutney

Ingredients:

Urad dhall - 1 tbsb
Red chillies - 3
Coconut - 2 tbsp
Asafoetida - a pinch
Salt - for taste
Tamarind paste - 1 tsp

Method:

Take a spoon of oil in a pan and fry urad dhall and red chillies. Now grind this with all the other ingredients and finally season it with mustard.




Written by: Nithya
post your queries to fourthsensesamayal@gmail.com

Frozen Elani (Tender coconut water)

How about a bite of Elani???? doesn't that sound so different and nice. Yeah!!! In this world of change we need to change the form of everything to make it interesting. So here is frozen elani, say NO to drinking, lets EAT it.. :)


Ingredients:

Tender coconut water - 2 cups (400 ml)
Tender coconut pieces
China grass (plain) - 4 tsp
Sugar - for taste
Water - 1/4 cup




Method:

Take the china grass in a vessel and add 1/4 cup of water to it. Now let this contents boil till the china grass crystals dissolve completely. Once done, add the coconut water to it and allow it to boil in sim for 5 min. Finally add sugar and coconut pieces to it and stir till it mixes well and remove from flame. Immediately transfer it to the cups and freeze it in refrigerator. Serve cold once it has set. :)
Happy making and happy eating :)



Note: Frozen elani would be in a jelly consistency.

Written by: Nithya
post your queries to fourthsensesamayal@gmail.com

Cauliflower Masala Curry

Do you have a large nose and a long tongue??? ;) Then here is your treat. Ghama Ghama Garam masala curry is here for you. :)

Ingredients:

Cauliflower - 1 full
Onion - 2
Coriander leaves
Curry leaves

To Grind:

Coconut - 2 tbsp
Roasted gram - 2 tbsp
Red chillies - 5
Coriander seeds - 1 tbsp
Cumin seeds - 1/2 tsp
Turmeric powder - a pinch
Asafoetida - a pinch
Salt - for taste

Method:

Cook cauliflower adding a little salt in water and drain it once done. Grind roasted gram, red chillies, coriander seeds, cumin seeds, turmeric powder, asafoetida and salt together into a fine powder. Finally add the coconut scrapping to it and run it once and keep this aside.

Now add oil to a pan and season with mustard and curry leaves. Now add chopped onions and saute for a while till it turns into golden brown. Add the cauliflower as well as the ground masala and saute for a while, putting the stove in sim. Finally garnish it with coriander leaves. Cauliflower masala curry is done.

Masala curry goes heavenly with curd rice :) Happy eating. :)



Note: If you are creative and crave to make a difference everyday, do try to make this in all vegetables possible and sure each would surprise you with its blend of masala. :)


Written by: Nithya
post your queries to fourthsensesamayal@gmail.com

2 Min Rasam (Pachai Rasam)

If you are basically a very busy person, then this rasam is meant for you. You just need to spare 2 min to make this and sure u would not regret making. Its damn yummy. This rasam is called pachai rasam because we dont use the stove for this. No cooking needed. :) Isn't that a great relief.


Ingredients:

Tamarind - lemon sized ball
Jaggery - for taste
Asafoetida - a pinch
Onion - 1
Green chillies - 2
Salt - for taste
Coriander leaves



Method:

Take the tamarind paste, jaggery, asafoetida and salt in a bowl. Dilute it with enough water. Now add finely chopped onion and coriander leaves to it. Finally season with mustard and finely chopped green chillies. Pachai rasam is done. :) Serve with rice and chips.. :)



Written by: Nithya
post your queries to fourthsensesamayal@gmail.com

Pepperage :)

Is Pepperage something like stoneage, ironage, iceage etc?????... Ha ha ha sure no one would really think of something like tat.. But still I am not gonna trouble you to guess more on it...

Its pepper + cabbage = Pepperage :)

This could really be a very known mummy made curry for the readers, but still its my make of it. :)


Ingredients:

Cabbage - 250 gms
Onion - 1
Coconut - 1 tbsp
Pepper - 1 tsp
Curry Leaves
Salt - for taste




Method:

Cook the finely chopped cabbage and keep it aside. Now take a pan and crackle some mustard seeds. Put in the finely chopped onions and curry leaves to it and fry till onions turn into golden brown color. Now add the cooked cabbage to it and saute for a while. Add pepper and adequate salt and mix well. Finally switch of the flame and add coconut to it. Pepper cabbage curry is ready to eat. :)

Serve it hot with rasam rice or curd rice. :) Happy making :)

This quantity would suffice 4 people.



Written by: Nithya
post your queries to fourthsensesamayal@gmail.com

Aam Panna (Raw Mango Juice)

Usssssssssssss!!!! Its not just another hot day.. but the elections results are heating it up all the more.. We have done our jobs by casting votes.. So lets sit back and relax with a drink.

Aam panna the famous Manga juice is here for us to sip and enjoy. :) Remember its mango season now, so if not now, then when???? ;)

Ingredients:

Raw Mango - 1
Sugar - 4 tbsp
Food color green - a pinch
Jeera powder - a pinch



Method:

Cook the mangoes in pressure cooker for 5 whistles. Remove the seed and skin and take the pulp. Now blend it along with sugar and jeera powder without adding water. Finally add the color and mix well. This pulp can be preserved in refrigerator for a week.

Mix 2 tbsp of the pulp for one cup of water and server it chill with ice cubes. :) Aam Panna is ready to drink.

The sweet and sour taste would be heavenly for this summer :)



Written by: Nithya
post your queries to fourthsensesamayal@gmail.com

Pineapple Toffee :)

Toffees, chocolates and candies can never be out of my list on any day. Be it when I was 1 yr old or 80 yrs. I am sure the urge to eat them will never go from me. This could be the same case with many of you. Big deal, cant we make it at home!!! Really the customized way we like!! Yeah!! Get Set Go... ;)

Ingredients:

Pineapple fruit pulp - 2 cups
Sugar - 1 cup
Glucose - 3 tbsp
Condensed milk - 3 tbsp
Ghee - 1 tbsp
Pineapple essence - a pinch
Food color yellow - a pinch




Method:

Take the fruit pulp in a pan and add sugar and glucose to it and stir well for 10 min. It would slightly thicken, now add condensed milk and ghee to it along with essence and food color. Keep mixing until the contents become really think and does not stick to the pan. Now take the pan off the flame and allow the contents to come to room temprature. Finally make desired shapes out of it and wrap it as u like. :)

Pineapple toffee is ready to share and eat :)

This toffee can be made using any fruit pulp. So enjoy making varieties of toffees. :) Happy making and happy eating :)



Written by: Nithya
post your queries to fourthsensesamayal@gmail.com

Pina colada

Damn hot! Sultry! exhausting! Pricking! Damp! what not!!!!!!!!

SUMMER is at the peak and all what we would rejoice now is a cold drink as many times as possible in a day. So I am sharing few such I quenched with...

Pina colada is a Spanish delight which is basically a cocktail where rum is used instead of tender coconut water. ;) Here as we are extremely good people..., ahem ahem!!!! I have made a mocktail of it. :)

Ingredients:

Pineapple - 1
Tender coconut - 1
Tender coconut water - 1 cup
Sugar - for taste

Method:

Blend pineapple and stain the extract and keep it aside. Now take the tender coconut and grind it along with enough coconut water and sugar. Now mix both the mixtures. Piana colada is ready. :) Serve it cold with ice cubes. :) Enjoy drinking.




Written by: Nithya
post your queries to fourthsensesamayal@gmail.com

Chikku Chocolate

Chikku Chocolate... This name attracts me so much and so does the combi. Extremely interesting blend. Nothing can go so great like chikku and chocolate. For ppl who like chocolate flavor, I bet this is going to be a sure treat for them. :)


Ingredients:

Chikku (Sapota) - 4
Milk - 1 cup
Chocolate Ice cream - 2 scoops
Sugar - 8 tsp
Chocolate syrup - for taste

Method:

Blend milk, chikku, sugar and 2 scoops of chocolate ice cream together. Serve it chill with a scoop of ice cream and some chocolate syrup on top. Chikku chocolate is ready to eat. :)

This can be served in a tall glass or a goblet, but i prefer a wider cup which makes me enjoy each spoon of it rather than gulping it all in one sip. ;)



Written by: Nithya
post your queries to fourthsensesamayal@gmail.com

Kaaju (Mundhiri/Cashew) Appam

Are you bored with Kaaju kheer or kaaju kathili?! Yeah its the right time to try something nice and different with kaaju. Mundiri Appam is an exhotic and homely sweet which can become your favorite easily :)

Ingredients:

Cashew - 1 cup
Raw Rice - 1 cup
Sugar - 1.5 cup
Oil - to deep fry



Method:

Soak rice and cashew in water separately for 2 hrs. Now grid each one separately and make sure it is very fine. Finally add both and mix it into a smooth batter. Now add sugar and a little water to it and mix it finely. The batter should be in dosa dough consistency.

Now take oil in a pan(I used non stick pan so that the appa does not stick to the bottom). Once the oil is hot enough, take the batter in a ladle and pour it in the oil in one place without changing the position. The batter would spread equally and form a round shaped appam. Turn once it becomes light golden brown at the ends. Take it out once done on both the sides.

Extremely yummy appam is done. Eat it hot. Its a lovely dish which can make a lunch a rich feast. :) Happy making :)


I am sending this recipe to sweet time event conducted by Shanthi Krishnakumar's cook book.




Written by: Nithya
post your queries to fourthsensesamayal@gmail.com

Pasta Paayasam :)

Pasta is one favorite dish for lots of ppl. But I am a person who always enjoys eating Indianish dishes. So here is a Indian version of pasta converted into paayasam. Enjoy reading and enjoy making :)

Ingredients:

Pasta - 1 cup
Milk - 2 cups
Sugar - 3/4 cup
Cardamom(Elachi) powder - a pinch
Ghee - 2 tsp



Method:

Take ghee in a pan and fry pasta in it for 3 min. This will keep the pasta shells separate and non sticky later. Now add milk and adequate water along with it and stir continuously till the pasta gets cooked well. Pinch a pasta shell to know if it is soft. Switch off the stove when done and add sugar and mix well. Finally add elachi powder and serve hot or cold. :) pasta paayasam is done. Pasta absorbs the milk quickly. So add enough milk before serving.

There are loads of shapes in which pasta is available. So choose your favorite shape to surprise your family :)




Written by: Nithya
post your queries to fourthsensesamayal@gmail.com

Guest Samayal - Maanga(Raw Mango) Vadai

Maanga Venuma Maanga.....!!!! this has been the call I have been hearing for quite some time from the vegetable vendor who comes to my locality. Yeah.. its Mango season and why not we do stuff with Mangoes be it raw or fruit. So here I am gonna have few recipes with Mango. And the first one was given out by my Grandma. Paati samayal is here for you..


Ingredients:

Par-Boiled rice - 1 cup
Raw Mango pieces - 1 cup
Green chillies - 5
Thoor dhall - 2 tsp
Asafoetida(perungayam) - a pinch
Turmeric powder - a pinch
Salt - as per taste
Curry leaves

Method:

Soak rice and thoor dhall in hot water and grind along with all the other ingredients very finely. The batter has to be thick. Season the dough with mustard and curry leaves. Make small balls and press it in a chapathi press and make a hole in the center. For my convenience I used to press it on a wet cloth so that its easy to take it out. Finally fry it in oil and press along a tissue. Manga vadai is ready to eat.

The hot and sour taste makes it yummy. :)

Written by: Mrs. Meera

From 4thsensesamayal: Thank you Mrs.Meera, for taking interest and sending in your recipe to our blog. We are happy to feature it as the guest samayal this week. :) Keep cooking and keep on sending.

People who are interested to feature their recipes in my blog, kindly send in your recipe along with a photo of the dish to fourthsensesamayal@gmail.com.