Karuveppilai Podi/Curry Leaves Powder is a staple in my mother’s kitchen. She always makes many podis like this (Paruppu Podi, Idli Podi, Khus Khus Podi etc to name a few..). When in no mood to cook, just mix this with hot steamed rice and ghee and you are good to go. Tastes divine, absolutely healthy and makes use of the curry leaves that are otherwise thrown away. What else can you ask for!!!
This one is a gem of a recipe. You can serve this with idlis and dosas too. When you have an abundance of curry leaves, you can make this and safely stock it up. Do try and let me know your feedback at email@example.com or on my fb page at https://Facebook.com/clicksnbites
Curry Leaves – 1 cup tightly packed
Urad Dal – 1/2 cup
Channa Dal – 1/2 cup
Coriander Seeds/Dhania – 1/4 cup
Pepper – 1 tsp
Jeera/Cumin Seeds – 1 tsp
Dry Red Chillies – 12-13
Salt – to taste
1. Dry roast curry leaves in a kadai till they turn dry and crisp. Keep aside.
2. Next dry roast the dals on a low flame till they turn golden brown.Keep aside.
3. Dry roast pepper,jeera and dhania till the dhania changes color.Keep aside.
4. Finally dry roast the chillies till they give a nice sound and turn crisp.
5. Once all the ingredients have cooled down, blend them with required salt in a mixer. The powder can be coarse or fine depending on your choice.
I love starters. Specially tikkis and cutlets kind of starters. I made these for my kiddo last week with whatever was available at home that day. These turned out great. Crispy on the outside and soft and melting inside, these were an instant hit at home. Absolutely simple to make however super tasty and the best way to impress your guests too. The best part about this recipe is that these are not deep fried but done in an appe/paniyaram pan with very little oil. So, these are apt for health conscious people as well. Kids will love it too 🙂 Above all, these balls were the opening models to showcase the ramekin bowls that I got as a gift 😉 Lets move on to the recipe now!!
Preparation Time: 20 mins
Cooking Time: 15 mins
Potatoes – 3 big
Sweet Potato – 1 medium sized
Paneer – 125 gms
Coriander Powder – 1.5 tsp
Cumin Powder – 3/4 tsp
Chilli Powder – 1 tsp
Garam Masala – 3/4 tsp
Bread Crumbs or Powdered Rusk – as needed
Oil – as needed
Salt – to taste
1. Pressure cook potatoes and sweet potatoes for 4-5 whistles or until soft.
2. Once done, let the pressure settle down on its own. Peel the potatoes and sweet potato and mash well without lumps.
3. Add all the masalas, salt and grated paneer and mix well.
4. Make small balls out of the mixture and roll in bread crumbs or powdered rusk until they are coated well.
5. Heat an appe/paniyaram pan. Drizzle with little oil. Shallow fry these balls with 1/2 tsp of oil until they turn golden brown and crisp on all side.
6. Serve hot with ketchup or chutney of your choice.
If you are a mommy, am sure you try to cook keeping your kids choices as priority. The same happens in my case. My kid loves paneer. Literally in any form. So, I keep trying snacks and other varieties using paneer for him. This was the latest recipe done.
This is extremely easy and you can serve this as a party starter. Check out the recipe below:
Preparation Time: 10 mins
Cooking Time: 20 mins
Paneer – 200gms
Onion – 1 finely sliced
Capsicum – 1 sliced
Soya Sauce – 1/2tsp
Green Chilli Sauce – 3-4tsp
Tomato Sauce – 3-4tsp
Salt – to taste
Oil – as required
1. Shallow fry paneer pieces in oil till they turn golden brown.Once done, transfer the pieces into boiling water to keep the pieces soft.
2. Meanwhile, heat little oil in a pan.
3. Fry onions till they turn transparent.
4. Now, add capsicum and saute for some time on high flame so that it remains crunchy and crispy.
5. Add the paneer pieces, sauces, required salt and mix well.