DEEPAVALI SWEETS AND SAVOURIES

Deepavali lehiyam Medhuvadai Laddu Mathri Multinuts chikki MWbadamburfi Badamkheer Akkaraadisil Multinuts chikki Almondballs Dryfruitsandnutsladoo carrotkheer Milletminibonda Aama vadai Aama vadai Paladapradhaman Mysorebonda 

CLICK ON THE PICTURE FOR DIWALI SWEETS AND SAVOURIES

“The virtues of donations are great, because it helps the needy and at the same time it gives an opportunity to the donor to give the surplus to the people in need ” - Sama Veda

Search This Blog

Wednesday, November 26, 2014

SAMAI ADAI



INGREDIENTS:

Samai - 1 cup
Toor dhal - 1/2 cup
Gram dhal - 1/2 cup
Urad dhal - fistful
Thick aval (poha) - fistful (optional)
Dry red chillies - 8 
Grated coconut - 3 tablespoons (optional)
Curry leaves - a sprig
Hing - a generous pinch
Salt - as per taste
Oil - to drizzle



METHOD:

Soak samai separately. Soak dhals and aval alongwith red chillies separately for 2 hours. Drain the water. Grind samai to a coarse paste, add soaked dhals and grind further to a thick coarse paste, sprinkling little water alongwith curry leaves, hing, and grated coconut ( I didn't add coconut, though ). Add salt and mix well. The batter should be slightly thicker and coarse.

In a pan, pour the batter and spread it from centre. Drizzle oil on sides. Cook until golden brown and crisp and flip to the other side. Goes well with butter and avial( Aviyal recipe is here). Serve hot with molagapodi, jaggery, or any chutney of your choice.

Friday, November 21, 2014

CELEBRATING 20 LAKH HITS :)

It's good to know 'Shanthisthaligai' blog has crossed 20 lakhs hits. It means that over 20 lakh persons have visited my blog. The entire blogging experience has been a mind-blowing pleasure.  My blog also has a very wide reach & it has attracted visitors from almost every part of the world. When I started  blogging, I never expected it to be linked by so many people. Thank you for all the support and I hope this journey goes on and on. :) Love each and every one of my readers! Whole hearted and humble thanks to all the viewers and friends. 

I have enjoyed every minute of this journey. I want to thank each and every one of you for your encouragement and support. It was great getting to know all of you through blogging and I hope I continue to meet you at http://shanthisthaligai.blogspot.in .

Wednesday, November 19, 2014

HOME MADE TAMARIND PASTE / PULI PASTE / HOW TO MAKE TAMARIND PASTE


HOMEMADE TAMARIND PASTE ,PULI PASTE, HOW TO MAKE  HOMEMADE TAMARIND PASTE

This method is an option to those who feel lazy to extract tamarind  pulp on a daily routine in south-indian cooking. Most people do not use the vandi (remains at the bottom) of the rasam as they don't like the tamarind bits on their plate. When rasam is made with this paste, you can use even the vandi, without the irritating tamarind bits. Also, by using this paste, you can make even a very small bowl of sambar or rasam. 

INGREDIENTS:

Tamarind - 1/4  kg.
Salt - 1 tablespoon (optional)

HOMEMADE TAMARIND PASTE , PULI PASTE, HOW TO MAKE  HOMEMADE TAMARIND PASTE

METHOD:

Take tamarind in a vessel, add water  just to immerse it.  Pressure cook for 3 whistles (add salt at this stage). When cool, remove the seeds if any. ( Note: Grinding with seeds makes the paste  bitter and spoils the blade of the mixie). Grind in a mixie to a puree. Add very little water and sieve through a big-eyed colander. Discard the fibers. 

In a pan, add the tamarind paste and boil until pasty. It is preferable to use a deep vessel while boiling it, to prevent splashing out. When cool, transfer to sterilised / clean bottles, cover with a silver foil and close the lid airtight. Stays good for 2 months when refrigerated. 

NOTE: 

USE  ONLY A DRY SPOON. 

Adding salt prevents the slight bitter taste if any, optional though. Keep in mind the added salt while using the paste for dishes.

Monday, November 3, 2014

MYSORE BONDA

MYSORE BONDA,HOW TO MAKE  MYSORE BONDA, MYSORE BONDA RECIPE

Yummy snack which can be had even without any accompaniments.

INGREDIENTS:

Whole white urad dhal - 1 cup
Green chillies - 2 or 3
Ginger - 1/2" piece
Curry leaves - 1 sprig
Pepper  - 1/4 tsp.
Coconut(finely chopped) - 2 teaspoons
Salt - as per taste (or approx.1/2 tsp.)
Oil - to deep fry

MYSORE BONDA,HOW TO MAKE  MYSORE BONDA, MYSORE BONDA RECIPE

METHOD:

Soak dhal in water for an hour.

Finely chop green chillies, ginger, curry leaves and coconut.

Grind the soaked dhal in a grinder to a smooth paste using very little water. The batter when dropped in water should float and that is the consistency. When smooth and slightly frothy, add salt, pepper and also the chopped items.

Heat oil . Meanwhile, wet your palms with water, take out a ball from the batter.  Carefully drop them into the oil and turn it on all sides and cook until golden brown. Serve hot with coconut chutney.

NOTE:

Ensure medium heat of oil. If oil is smoking, the bondas will become red but will not be cooked.

Do not add salt in the beginning. The batter doesn't double if added in the beginning. Add salt only when the batter is smooth.

Wet your palms,or fingers for each bonda and the batter doesn't stick to your hands.
Related Posts Plugin for WordPress, Blogger...