Dates - Dry Fruits Laddu


One of the easiest snack receipe for your kids....Very healthy and yummy taste...

You Need:


Dates - 250 gms
Almonds, Cashew, Pista, Walnuts, Raisins - As needed

Method:


Grind the dates which is deseeded in blender. Heat a non stick pan and cook the blended dates. It will come together and form a dough kinda mixture. Once the dates come together, add the chopped nuts and give a stir so that dates and nuts are combined well.

Then apply ghee in your palm and start making laddu's.


Date - Dry fruits laddu is ready to be glubbed down..:)

Parota salna


I adopted this receipe from yummy tummy site.

Onion - 1 sliced
Tomato - 1 chopped
Green Chilli - 1
Chicken - 1/2 kg
Turmeric Powder/Manjal Podi - 1 tsp
Salt to taste

For Masala:

Oil- 1 tblspn
Cinnamon / Pattai - 1 small stick
Whole Pepper - 1 tsp
Fennel Seeds / Sombu / Saunf - 1 tblspn
Onion - 2 sliced
Tomatoes - 4 chopped
Coconut - 1 cup
Chilli powder - 1 tsp
Coriander Powder/ Malli Podi - 1tblspn
Turmeric Powder / Manjal Podi - 1 tsp 
Curry leaves - 1 spring

Method:

Start by making the masala. Heat oil in a kadai. Add fennel seeds, cinnamon, pepper and saute for a min.

Add in onions, curry leaves and saute for 3 mins.Add in tomatoes and mix well.Cook for 3 mins.

Add in chilli, turmeric and coriander powder and mix well.Add in coconut and mix well. Fry this till they turn golden.

 Take this in a blender and allow to cool down. Grind it to a smooth paste. Set this aside.

Now take onion, tomatoes, green chilli and chicken in a kadai. Add salt and turmeric powder.

Pour in enough water to cover the chicken . Bring it to boil and cook it for 15-20 mins untill the chicken is cooked.

Now pour in the masala and mix well. Bring this to a boil.

Cover the pan and let it simmer for 15-20 mins till oil separates from this.

Serve hot with parota.

Coriander-Mint Chutney


You Need:

Coriander leaves - one bunch
Mint leaves - One bunch
Red chilli - As needed
Salt - As needed
Tamarind - One small piece

Tadka:
Oil - As needed
Mustard seeds- one tbspn
Urdu dal - one tbspn
Curry leaves - Little

Method:

Wash the coriander and mint leaves in water for 3 to 4 times
Add red chillis, salt and tamarind and grind well in the blender.
Heat the oil in the pan and add mustanrd, urdu dal and wait till it clutters. Add the curry leaves and add the grinded chutney.
Add one cup of water and cook till the raw smell goes and the mixture thickens.



Yummy and spicy coriander and mint chutney is now ready to be served!

Nei kadalai paruppu



You Need:
  • 1 cup Chana dhal (Split Chickpeas / Kadalai Paruppu)
  • Water to soak
  • Oil to deep fry
  • 1/2 tsp Turmeric Powder (Haldi / Manjal thool)
  • 1/4 tsp Asafoetida (Hing / Perungaayam)
  • 1 tsp Red Chilly Powder
  • 2 tsp Salt, adjust to taste



1. Soak the dal in water overnight
2. Take the oil in the pan and heat piping hot.
3. Then reduce to medium flame and put the chana dal handful. 
4. cook it turned light golden color.
5. Sprinkle salt, turmeric, chilli powder, hing as per taste.

Enjoy this spicy and easy to do snack along with hot tea...:)

Curry leaves powder


I adopted this recipe from Chef and her kitchen site.

You Need:
3-4 cups Curry leaves
1 levelled cup Coriander seeds
1/4 cup Urad dal
2 tbsp Chana dal
2 tbsp Cumin seeds
7-8 Red chillies
4-6 Byadige Red chillies
7-8 Garlic Pods
1 big amla sized Tamarind
Salt to taste(approx heaped 1 tbsp)
2 tbsp Oil
2 tbsp Ghee
  • Clean and wash curry leaves and remove extra water and spread it on a dry cloth to let the leaves dry completely with out any water.Leave it for 2-3 hrs.If you are short of time spread the leaves on the microwave plate and microwave for 3-4 mins checking in between until the leaves turn dry.It turns out beautiful in microwave.
  • Heat 1/2 tsp oil in a thick bottomed kadai and fry chana dal until it is red in color and remove it and keep it aside.Do not burn them but fry upto the maximum red color you can get without burning,this is the key to get good black color for the powder.Follow the same for all the dals and spices.
  • Again heat 1/2 tsp oil and add urad dal and fry until it is red in color and remove it and keep it aside.
  • Again heat 1/2 tsp oil and add coriander seeds and fry until they turn slightly brown and remove it and keep it aside.
  • Heat 1/4 tsp oil and add cumin seeds and red chillies and fry until crisp and remove it and keep it aside.
  • Heat 1/4 tsp oil and add dried curry leaves and fry until they are crisp and remove it and keep it aside.Switch off the flame.
  • While the kadai(pan) is hot add tamarind and fry for half a minute and keep it aside.
  • Once everything comes to room temperature grind fried chana dal,urad dal,red chillies,cumin seeds and coriander seeds to a coarse powder.
  • Add fried curry leaves,salt and tamarind to it and grind again to a coarse powder.
  • Add whole garlic pods(with skin) and run it in whipper mode now or run it just for 30 secs in the regular mode.The powder should be coarse not very fine.
  • Heat ghee in the same pan and add the ground powder and fry for 1-2 mins until all the ghee is incorporated in to the powder.This gives a wonderful aroma and taste to Nalla karam podi.
  • Once it cools remove it and keep it in a air tight container.
  • This stays fresh for long,approx 2 months.
Serve this powder with Idli/Dosa/Uthappam/Paniyaram and also can be served with plain white rice.You can add ghee to the powder and mix if required while serving.

Idli Podi (Spicy version)


I adopted this recipe from Chef and her kitchen site.

You Need:
2/3 rd cup Coriander seeds
3 tbsp Chana dal
3 tbsp Urad dal
1 tsp Cumin seeds
1/2 cup Curry leaves
8-10 Red chillies
5-6 Garlic pods(with skin)
1 small lemon sized Tamarind
Salt to taste(approx 1 tbsp)
2 tsp Oil


Method:
  • Clean and wash curry leaves and remove extra water and spread it on a dry cloth to let the leaves dry completely with out any water.Leave it for 3-4hrs.
  • Heat 1/2 tsp oil in a thick bottomed kadai and fry chana dal until it is red in color and remove it and keep it aside.
  • Again heat 1/2 tsp oil and add urad dal and fry until it is red in color and remove it and keep it aside.
  • Again heat 1/2 tsp oil and add coriander seeds and fry until they turn slightly brown and remove it and keep it aside.
  • Heat 1/4 tsp oil and add cumin seeds and red chillies and fry until crisp and remove it and keep it aside.
  • Heat 1/4 tsp oil and add curry leaves and fry until they are crisp and remove it and keep it aside.Switch off the flame.
  • While the kadai(pan) is hot add tamarind and fry for half a minute and keep it aside.
  • Once everything comes to room temperature grind fried chana dal,urad dal,red chillies,cumin seeds and coriander seeds to a coarse powder.
  • Add fried curry leaves,salt and tamarind to it and grind again to a coarse powder.
  • Add whole garlic pods(with skin) and run it in whipper mode now or run it just for 30 secs in the regular mode.The powder should be coarse not very fine.
  • Once it cools remove it and keep it in a air tight container.
  • This stays fresh for long,approx 2 months.

Nostalgic

Pic says it all....I cherish each and every moment behind these pics during my US of A trip....


















































































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