How to make South Indian snack Archives - Learning-to-cook

Banana kuzhipaniyaram | Sweet paniyaram | Vaazhaipazha Kuzhipaniyaram

Akila — Sat, 06 Apr 2019 19:32:00 +0000

Banana Kuzhipaniyaram | sweet paniyaram | vaazhaipazha paniyaram is an easy and healthy breakfast recipe which can be taken as a evening snack too. Some paniyarams are made with maida and this one I have made with whole wheat flour.

Easy Banana Kuzhipaniyaram | sweet paniyaram | vazhaipazha paniyaram recipe with easy step by step pictures for your easy understanding and learning.

Banana Kuzhipaniyaram Recipe

After a months gap, I am back again with the easy and healthy Banana kuzhipaniyaram recipe. This I tried on my own, with some trial and error methods and with the left over banana. First 2 times, it was bit chewy as the water was more and does not come out correctly.. Third time, with my mom’s help, tried and it came out good. Every one enjoyed it. Do try with banana kuzhipaniyaram and let me know how it turned out for you.

Other healthy breakfast recipes you can check are given below for your easy view

if you like banana recipes, then do check the below recipes

eggless banana pancake

banana halwa

almond banana carrot smoothie

eggless banana walnut bread

You can also check my recipes collections

Breakfast recipes collection

Banana Recipes collection

Step by step instructions for making the paniyaram

Ingredients

Ripe Banana – 3 (medium sized)
Wheat flour – 1 cup
All purpose flour – 1 cup
Rice flour – 3 tbp
Grated Coconut – 2 tbsp
Jaggery – 3/4 cup
Cardamom powder – a pinch
Salt – as per taste
Baking soda – 2 pinch
Water – 1.25 cup ( + or – )
Oil – for greasing

Method to prepare the Banana Kuzhipaniyaram

1. Smash the ripe banana with a spatula and add all the ingredients mentioned above except oil and water. Add water slowly and mix slowly.

2. Make a thick paste. (Bit thicker than idli batter). Grease the paniyaram pan moulds, with the oil and heat it. Add the batter using a tbsp to the pan, cover and cook in medium flame.

Cook the paniyaram

3. After 3 min, check one paniyaram, whether you can turn it. If you can turn, turn, each paniyarams, upside down with the help of a stick or a spoon.

4. Again cook it for another 2 – 3 min on that side also. If needed, you can add drop of oil to the moulds. Check whether they are cooked, by inserting a toothpick, and it comes out clean. Remove the Paniyarams from the moulds and serve it hot.

5. Since it is sweet paniyaram, we had it just like that without any side dish.

Yummy yummy banana kuzhipaniyaram is ready to be eaten

Notes:

1. You can do this paniyaram with solely wheat flour or the apf itself.

2. Add the jaggery according to the sweetness of the banana. If you want you can replace palm jaggery also.

3. Add water, little by little, until the batter comes to thick consistency.

Recipe to make sweet paniyaram

Banana kuzhipaniyaram

Banana Kuzhipaniyaram | sweet paniyaram | vaazhaipazha paniyaram is an easy and healthy breakfast recipe which can be taken as a evening snack too. Some paniyarams are made with maida and this one I have made with whole wheat flour.

Course Breakfast

Cuisine South Indian, tamil nadu

Keyword banana appam, banana kuzhipaniyaram, sweet paniyaram, vazhaipazha kuzhipaniyaram

Prep Time 10

Cook Time 10

Total Time 20

Servings 4

Calories 350kcal

Author Akila

Ingredients

Ripe Banana – 3 medium sized
Wheat flour – 1 cup
All purpose flour – 1 cup
Rice flour – 3 tbp
Grated Coconut – 2 tbsp
Jaggery – 3/4 cup
Cardamom powder – a pinch
Salt – as per taste
Baking soda – 2 pinch
Water – 1.25 cup + or –
Oil – for greasing

Instructions

Smash the ripe banana with a spatula and add all the ingredients mentioned above except oil and water. Add water slowly and mix slowly.
Make a thick paste. (Bit thicker than idli batter). Grease the paniyaram pan moulds, with the oil and heat it. Add the batter using a tbsp to the pan, cover and cook in medium flame.
After 3 min, check one paniyaram, whether you can turn it. If you can turn, turn, each paniyarams, upside down with the help of a stick or a spoon.
Again cook it for another 2 – 3 min on that side also. If needed, you can add drop of oil to the moulds. Check whether they are cooked, by inserting a toothpick, and it comes out clean. Remove the Paniyarams from the moulds and serve it hot.
Since it is sweet paniyaram, we had it just like that without any side dish.

Notes

You can do this paniyaram with solely wheat flour or the apf itself.
Add the jaggery according to the sweetness of the banana. If you want you can replace palm jaggery also.
Add water, little by little, until the batter comes to thick consistency.

*Post first published on Sep 29th 2014. Post updated with recipe.

The post Banana kuzhipaniyaram | Sweet paniyaram | Vaazhaipazha Kuzhipaniyaram appeared first on Learning-to-cook.

Cabbage Pakoda | Cabbage Pakora | Cabbage Fritters

Akila — Tue, 26 Mar 2019 16:21:00 +0000

Cabbage pakoda | cabbage pakora recipe is the Indian fritters recipe in which cabbage is mixed with onion, gram flour and deep fried in oil.

Cabbage pakoda | Cabbage pakora recipe with easy step by step instrucitons for your easy understanding and learning.

How to make Cabbage Pakoda | Cabbage Poakodi

Cabbage Pakoda or Cabbage pakora is an easy evening snack. My hubby, bought 1 kg of big cabbage last week. After scolding him for buying so much big cabbage, i prepared cabbage sambar, cabbage poriyal, but still i had another 1/2 kg of cabbage.

So while browsing for some recipes, i saw this cabbage pakora in one of the site and tried the same method, as we do for onion pakora. It came out as a crispy snack and I am happy that I finished my cabbage finally. I normally prepare the cauliflower pakora or the crispy cauliflower fry as evening snack and this cabbage pakora has now become one of our family favorite .

Step by step instructions to make cabbage fritters

Ingredients

Cabbage – 1.5 cups
Small Onion / shallots – 1/2 cup (chopped finely)
Besan flour – 3/4 cup
Rice flour – 1/2 cup
Corn flour – 1 tsp
Chilli powder – 1.5 tsp
Turmeric powder – 1/5 tsp
Baking soda – 3 pinch
Green chillies – 2 finely chopped
Coriander leaves – 3 tbsp (chopped)
Curry leaves – 2 tbsp (chopped)
Fennel seeds – 1 tsp
Salt – as per taste
Oil – for frying
Water – as needed or around 5 tbsp ( for sprinkling )

Method

1. Chop the cabbage lengthwise. Add the ingredients from Cabbage to salt and mix them together.

2. Sprinkle little water tsp by tsp and mix them well, until they form a dough like consistency as shown bellow. Leave it for 5 min to rest.

3. Heat the oil in medium flame. Take little portion of the pakoda dough and fry in the oil. Do the same for the rest of the dough. When the pakoda becomes light brown in colour on all the sides, remove from oil and filter the excess oil.

4. Serve it hot with a cup of tea or coffee. Any mint chutney or tomato sauce would be a great accompaniment.

Easy Cabbage Pakoda / Cabbage Pakora is ready for evening snack

Recipe for making cabbage pakoda

Cabbage Pakoda | Cabbage Pakora | Cabbage Fritters

Course Snack

Cuisine Indian

Keyword cabbage fritters, cabbage pakoda, cabbage pakora

Prep Time 15

Cook Time 15

Total Time 30

Servings 6

Calories 400kcal

Author Akila

Ingredients

Cabbage – 1.5 cups
Small Onion / shallots – 1/2 cup chopped finely
Besan flour – 3/4 cup
Rice flour – 1/2 cup
Corn flour – 1 tsp
Chilli powder – 1.5 tsp
Turmeric powder – 1/5 tsp
Baking soda – 3 pinch
Green chillies – 2 finely chopped
Coriander leaves – 3 tbsp chopped
Curry leaves – 2 tbsp chopped
Fennel seeds – 1 tsp
Salt – as per taste
Oil – for frying
Water – as needed or around 5 tbsp ( for sprinkling)

Instructions

Chop the cabbage lengthwise. Add the ingredients from Cabbage to salt and mix them together.
Sprinkle little water tsp by tsp and mix them well, until they form a dough like consistency as shown bellow. Leave it for 5 min to rest.
Heat the oil in medium flame. Take little portion of the pakoda dough and fry in the oil. Do the same for the rest of the dough. When the pakoda becomes light brown in colour on all the sides, remove from oil and filter the excess oil.
Serve it hot with a cup of tea or coffee. Any mint chutney or tomato sauce would be a great accompaniment.

*Post first publised on April 19th 2014. Updated with recipe.

The post Cabbage Pakoda | Cabbage Pakora | Cabbage Fritters appeared first on Learning-to-cook.