tag:blogger.com,1999:blog-19376269173254081362024-03-11T00:45:28.754-07:00Shanthi Krishnakumar's cook bookCollection of Iyengar and Indian Vegetarian recipesShanthi Krishnakumarhttp://www.blogger.com/profile/06582441349117334600noreply@blogger.comBlogger725125tag:blogger.com,1999:blog-1937626917325408136.post-52990284867264331912023-11-11T03:05:00.001-08:002023-11-11T03:05:28.317-08:00Kara Thukkada Recipe / Spicy Diamond Cuts Recipe <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY5bppMqqrEo9f5Z3-SON0UctwugDf-fgC_aMM6xZPQOuLKx3JiSC5v6od6LqxfrGuMT1mfOA5GgDqLxGJzoWExBanf2D2b7pdUylWQvRpP0CAufRJYrbZ1T8WNDOvp_QxmWCUbbT69Lun3uwuVAyRYIQCKhwTgO5W8qJa4_cmKQuZO4SWpm5C69FAKzY/s2173/1699698760713.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2173" data-original-width="1908" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY5bppMqqrEo9f5Z3-SON0UctwugDf-fgC_aMM6xZPQOuLKx3JiSC5v6od6LqxfrGuMT1mfOA5GgDqLxGJzoWExBanf2D2b7pdUylWQvRpP0CAufRJYrbZ1T8WNDOvp_QxmWCUbbT69Lun3uwuVAyRYIQCKhwTgO5W8qJa4_cmKQuZO4SWpm5C69FAKzY/w281-h320/1699698760713.jpg" title="Kara-Thukkada-Recipe, Spicy-Diamond-Cuts-Recipe" width="281" /></a></div><br />Kara thukkada is an addictive, crunchy tea time snack. It is called by different names in different regions..Kaara thukkada, Diamond cuts, Namakpara, Nimkin, Savoury Shankarpale and so on. Usually these are made using maida (refined flour) with salt and spices like chilli powder, carom seeds or nigella and are deep fried. I have made them with whole wheat flour. This easy to make snack, tastes great when paired with masala tea or ginger tea.<br /><br />INGREDIENTS:<br /><br />Whole wheat flour - 1 cup<br />Corn flour - 2 tablespoons (optional)<br />Ajwain (omam) - 1/4 tsp.<div>White sesame seeds - 1/4 tsp (optional)<br />Red chilli powder - 1/2 tsp.<br />Salt - approx. 3/4 tsp. or as needed<br />Hing - 1/4 tsp.<div>Melted butter - 1 tablespoon<br />Hot oil - 2 tablespoons<div><br />Oil - to deep fry</div><div><br /></div><div>METHOD:</div><div><br /></div><div>Sieve wheat flour. Take a wide bowl. Combine all given ingredients. Add water and knead to form a medium-stiff dough. Keep covered for 5 minutes. </div><div><br /></div><div>Knead well, make medium sized balls and roll into thin chappathis. Do not worry about edges. Cut into diamond shapes using a knife or pizza cutter.</div><div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfpgkjXGyOFkQ-_kzvrDsZ4N0z1URaiW0-fSO_KLhoJwk9W0npyv11uWfFsIYdiyCMoqGyxC45ij-108-HY3UZWf0Fjyz26q9NfR71yxRdrxMm6MZ4JLD0XlPof1HQmOV1uOn4CKGYFGuBqrq7rRB_KzQEOetxFnKMz0gWeYeg1-hHaxcpD49XRnZ6BoA/s2880/1699698660911.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2880" data-original-width="2880" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfpgkjXGyOFkQ-_kzvrDsZ4N0z1URaiW0-fSO_KLhoJwk9W0npyv11uWfFsIYdiyCMoqGyxC45ij-108-HY3UZWf0Fjyz26q9NfR71yxRdrxMm6MZ4JLD0XlPof1HQmOV1uOn4CKGYFGuBqrq7rRB_KzQEOetxFnKMz0gWeYeg1-hHaxcpD49XRnZ6BoA/w320-h320/1699698660911.jpg" title="Kara-Thukkada-Recipe, Spicy-Diamond-Cuts-Recipe" width="320" /></a></div><div><br /></div><div>Heat oil in a kadai and deep fry the diamond cuts in batches. </div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6FTuCdYsLmHmuhjlrAJUAdKSGkQvHQhN_oIRCTIkNCcqJFzejMC3Z6-dI0h1wDGU_4S_lQaROGJ4CqMOnLfWS-Bz0iWaZvZoiIr2vvQkdBtnSj0JfDFGlc7WxKTiXzkChu7Bz9PNayCSY3Xi2pxuLTpfLQbOgFNdKgWsKIaLqmRm0-4FxWvOLgBKC5gI/s2880/1699698696781.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2880" data-original-width="2880" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6FTuCdYsLmHmuhjlrAJUAdKSGkQvHQhN_oIRCTIkNCcqJFzejMC3Z6-dI0h1wDGU_4S_lQaROGJ4CqMOnLfWS-Bz0iWaZvZoiIr2vvQkdBtnSj0JfDFGlc7WxKTiXzkChu7Bz9PNayCSY3Xi2pxuLTpfLQbOgFNdKgWsKIaLqmRm0-4FxWvOLgBKC5gI/w320-h320/1699698696781.jpg" title="Kara-Thukkada-Recipe, Spicy-Diamond-Cuts-Recipe" width="320" /></a></div><br /><div>When crisp and golden brown, drain in a paper towel. Fry in medium heat and repeat with all diamond cuts. </div><div><br /></div><div>When cool, store in an air-tight container.</div></div><div><br /></div><div>NOTE: Adding corn flour gives flaky and crispy Diamond cuts</div><div><br /></div><div>VARIATION:</div><div>1. Kalonji, cumin seeds or sesame seeds can be substituted for ajwain.</div><div>2. Black pepper powder can be substituted for red chilli powder.</div></div></div>Shanthi Krishnakumarhttp://www.blogger.com/profile/06582441349117334600noreply@blogger.com0tag:blogger.com,1999:blog-1937626917325408136.post-85465053043011622932023-11-09T18:45:00.000-08:002023-11-09T18:45:08.789-08:00Ragi thenkuzhal recipe / Ragi murukku recipe<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibOVrd7t0Lm8iJcKpX7t0VnszN_Nt2dLFyHkoyecW7-WDMfn99acgPzzUYOPlBnRJqUFjvQWwCkheG-aUFBiny_BNlf1paKpCVLfUcv6N4L3k24ENAZCUJqKr0xEgIGlGndq6396iXKqbswNhtnqzurmltjedOLDbWW6X7t2TqW6Zo-py1aJxWqg5Tisw/s3024/1699583156820.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Ragi-murukku-recipe, Finger-millet-murukku-recipe" border="0" data-original-height="3024" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibOVrd7t0Lm8iJcKpX7t0VnszN_Nt2dLFyHkoyecW7-WDMfn99acgPzzUYOPlBnRJqUFjvQWwCkheG-aUFBiny_BNlf1paKpCVLfUcv6N4L3k24ENAZCUJqKr0xEgIGlGndq6396iXKqbswNhtnqzurmltjedOLDbWW6X7t2TqW6Zo-py1aJxWqg5Tisw/w320-h320/1699583156820.jpg" title="Ragi-thenkuzhal-recipe, Finger-millet-thenkuzhal-recipe" width="320" /></a></div><br />INGREDIENTS:<br /><br />Ragi flour - 1 cup<br />Rice flour - 1/2 cup<br />Urad dal flour - 2 tablespoons<br />White sesame seeds - 1/2 tsp<br />Hing - a generous pinch<br />Salt - 1 tsp or as needed<br />Melted butter - 1 tbsp<br />Hot oil - 1 tbsp<br />Water - approx 2 3/4 - 3 cups<br /><br />Oil - to deep fry<div><br /></div><div>METHOD:<br /><br />Sieve, dry roast each flour separately until hot, and keep ready.<br /><br />In a heavy bottomed pan, heat water.<br /><br />Meanwhile mix well all given ingredients and keep ready.<br /><br />When water starts boiling, <b>switch off the stove</b> and add the mixed ingredients, stir and keep it closed for around 10-15 minutes. When warm enough to handle, knead it to a soft dough. Add hot water if needed. (You can add 3/4th of mentioned water, reserve some hot water and add more if needed. Water depends on the quality of flour).<br /><div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY27LNeOdP2xLB8w-abyXXOzm7RefyHibRm2M1-zDzPqNeWdkj8KUqamuHbhNhtNjto6RcHD84zcauQxBfAe2DUNWd2dxZdUnQRgE-p3HLRzNTWevjDYfaPvJFxwbje0G8GpvM7DkY67ZH6L1YOz_E12JluYu-pYL9db8_RA0RVwdg5nA2khhMxY92Hfg/s2880/1699583021767.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Ragi-murukku-recipe, Finger-millet-murukku-recipe" border="0" data-original-height="2880" data-original-width="2880" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY27LNeOdP2xLB8w-abyXXOzm7RefyHibRm2M1-zDzPqNeWdkj8KUqamuHbhNhtNjto6RcHD84zcauQxBfAe2DUNWd2dxZdUnQRgE-p3HLRzNTWevjDYfaPvJFxwbje0G8GpvM7DkY67ZH6L1YOz_E12JluYu-pYL9db8_RA0RVwdg5nA2khhMxY92Hfg/w320-h320/1699583021767.jpg" title="Ragi-thenkuzhal-recipe, Finger-millet-thenkuzhal-recipe" width="320" /></a></div><div><br /></div>Fill the dough in thenkuzhal achu (moulds). Press in hot oil. Deep fry on medium heat, flip both sides and fry until the hissing sound reduces.<br /><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNWfxeGh0fcd-gs4Pyqdqoa36raCs86myvn8Ny5FVmnq1tCF3BcGyDBxRqNMuUuTfHUwvvQT6hCoWuW5yMjSgyJtmi1E4QLPKn1PISWj8tVjqHhz9_2CW2FB0aVZ-_sKCKAbiXC1YZ6xuI0dnHtdUb6s_dKr5dPHjU3lRDI-7KljyTSdcGgkxx6D1u90c/s3024/1699583096065.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Ragi-murukku-recipe, Finger-millet-murukku-recipe" border="0" data-original-height="3024" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNWfxeGh0fcd-gs4Pyqdqoa36raCs86myvn8Ny5FVmnq1tCF3BcGyDBxRqNMuUuTfHUwvvQT6hCoWuW5yMjSgyJtmi1E4QLPKn1PISWj8tVjqHhz9_2CW2FB0aVZ-_sKCKAbiXC1YZ6xuI0dnHtdUb6s_dKr5dPHjU3lRDI-7KljyTSdcGgkxx6D1u90c/w320-h320/1699583096065.jpg" title="Ragi-thenkuzhal-recipe, Finger-millet-thenkuzhal-recipe" width="320" /></a></div><br />Drain in a kitchen tissue. When cool store in airtight containers.<br /><br />Ragi thenkuzhal is ready.<br /><br />NOTE: As this will be dark in colour, it will be difficult to find if its done. Be mindful and take out from oil once the hissing sound ceases.</div></div>Shanthi Krishnakumarhttp://www.blogger.com/profile/06582441349117334600noreply@blogger.com0tag:blogger.com,1999:blog-1937626917325408136.post-45592050917285973272023-11-06T19:58:00.003-08:002023-11-06T19:58:40.317-08:00BESAN COCONUT BURFI<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO1Zfkr-HACsxoXmppYo2ROaK8ols_pwopaVa6NJugwWxf34zhqTxtXMbN3hXvufI5N4vaOZgz8iMgpPTxkpaH819M8ms83mq03GHmVMu0rrhe9hiKL3HSy9Vg_icJ78Iz3vqDQ1sBp_YPUTx_WltUAkxvjipn21HOm3K64Zt9RnnlD4-rYAgGViFnK1o/s3682/1699319646767.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="how-to-make-besan-coconut-burfi" border="0" data-original-height="3682" data-original-width="2196" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO1Zfkr-HACsxoXmppYo2ROaK8ols_pwopaVa6NJugwWxf34zhqTxtXMbN3hXvufI5N4vaOZgz8iMgpPTxkpaH819M8ms83mq03GHmVMu0rrhe9hiKL3HSy9Vg_icJ78Iz3vqDQ1sBp_YPUTx_WltUAkxvjipn21HOm3K64Zt9RnnlD4-rYAgGViFnK1o/w191-h320/1699319646767.jpg" title="Besan-coconut-burfi-recipe" width="191" /></a></div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/i9r7qOTlSvg" width="320" youtube-src-id="i9r7qOTlSvg"></iframe></div><br /></div>INGREDIENTS:<br /><br />Besan (Gram flour) - 1/2 cup<br />Fresh grated coconut - 1/4 cup<br />Sugar - 1 1/4 cup<br />Ghee - 3/4 - 1 cup<div>Broken cashews - 3 tablespoon<br /><div>Cardomom powder- 1/8 tsp.<br /><br />METHOD:<br /><div><br /></div><div>Grease a tray with melted ghee and keep aside.<br /><br />Grate coconut, slightly grind in mixie, just a whirr and keep aside.<br /><br />Sieve and dry roast besan until good aroma comes. Keep aside. Fry cashews in a spoon of ghee until golden brown. Keep ready.</div><div><br /></div><div>In a pan add sugar and little water to immerse sugar and bring it to one thread consistency.<br /><br />At this stage, add coconut gratings and roasted besan, mix well without lumps, add ghee little by little. Keep stirring. Add ghee-fried cashews and cardamom powder. <br /><br />When the mixture leave the sides of pan and is little thick, pour into the greased tray, tap the tray and level the surface. When warm cut it into desired shape.</div></div><div><br /></div><div>Besan coconut burfi is ready. </div></div>Shanthi Krishnakumarhttp://www.blogger.com/profile/06582441349117334600noreply@blogger.com0tag:blogger.com,1999:blog-1937626917325408136.post-41722916578250931112023-10-22T07:11:00.000-07:002023-10-22T07:11:18.057-07:00Pachai pattani sundal recipe/ Green peas sundal recipe<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9jm-2EEklmBVkWP_glg4Av4_2DIIbkKHpoFCR34tFnfmgEJ-FdQvFmGxqVjkhvkuAE1ZuBc1Mvzz5eWETd5kjlXvonbssPMEyDx5Ty_97onSnX94MpkwWTZUfMuFci5NjVLbQ6LAhFJzpGHt0ZEHc00XfyLeoJ-eLLXMs5GnGJ8K_-Z8Rh8hY1pvxTcY/s2621/1697799285530.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Pattani-sundal-recipe/ How-to-make-green-peas-sundal" border="0" data-original-height="2621" data-original-width="2268" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9jm-2EEklmBVkWP_glg4Av4_2DIIbkKHpoFCR34tFnfmgEJ-FdQvFmGxqVjkhvkuAE1ZuBc1Mvzz5eWETd5kjlXvonbssPMEyDx5Ty_97onSnX94MpkwWTZUfMuFci5NjVLbQ6LAhFJzpGHt0ZEHc00XfyLeoJ-eLLXMs5GnGJ8K_-Z8Rh8hY1pvxTcY/w277-h320/1697799285530.jpg" title="Pachai-pattani-sundal-recipe, Green-peas-sundal-recipe" width="277" /></a></div><br />Pattani sundal is everyone's favourite sundal made with dried green or white peas. Thenga Manga pattani sundal, a popular beach sundal recipe can be seen<a href="https://www.shanthisthaligai.com/2013/09/beach-sundal-thenga-manga-pattani-sundal.html?m=1" target="_blank"> ππ here</a> . Now, off to the regular pattani sundal, which we make for Navarathri...<div><br />INGREDIENTS:<br /><br />Pachai pattani or Vellai pattani (Dried Green peas or White peas) -1 cup<br />Salt - to taste<br />Grated coconut - 3 tsp<br />Turmeric powder- a pinch<br /><br />To temper:<br /><br />Oil - 2 tsp<br />Mustard seeds - 1/2 tsp<br />Urad dal -1 tsp<br />Hing- a generous pinch<br />Dry red chillies or Green chillies- 2<br />Curry leaves -1 sprig<br /><br />METHOD:<br /><br />Soak pachai pattani (dried green peas) for 6 hours minimum or overnight, add enough water, little salt, turmeric powder and pressure cook for 3 whistles or until soft. <br /><br />Once done, drain the excess water.<br /><br />Heat a kadai with oil, add items in 'To temper'.<br /><br />Add cooked pattani (peas) salt, grated coconut. Mix everything well and stir fry for a few minutes until the salt is absorbed evenly. (Salt can also be added while cooking peas). Pachai pattani sundal ready.</div><div><br /></div><div>NOTE: Sometimes the skin comes off while cooking with salt. So add little salt while cooking and remaining salt during tadka. </div><div><br /></div><div>VARIATION:</div><div>Grind green chillies, little coriander leaves and grated coconut to a coarse paste. Heat oil, temper, add cooked peas and ground paste, mix well until raw smell diffuses.</div>Shanthi Krishnakumarhttp://www.blogger.com/profile/06582441349117334600noreply@blogger.com0tag:blogger.com,1999:blog-1937626917325408136.post-72732394624082997712023-10-19T06:50:00.003-07:002023-10-19T06:59:42.792-07:00Sprouted Moth bean sundal recipe / Moth bean sprouts sundal<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUnnl88Ok3PB_A_tIy7FR5J8PRtnyC79UNi4HXlDs8IgaAewMWNin-SJtO_9DFSBAyH-W6_G57upl4ICo4_jCpdNyizXAVSOghXnuEc8gCslbO5NguHM3HZRv8-JG0YlOA4dp3Qf9vlt8AiQFczl9PqPkS4xSMffqVZ76RAPrCO45lClK4fBffWH-sSpE/s1440/1697522718509.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Sprouts-sundal-recipe, Sprouted-moth-bean-sundal" border="0" data-original-height="1440" data-original-width="1080" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUnnl88Ok3PB_A_tIy7FR5J8PRtnyC79UNi4HXlDs8IgaAewMWNin-SJtO_9DFSBAyH-W6_G57upl4ICo4_jCpdNyizXAVSOghXnuEc8gCslbO5NguHM3HZRv8-JG0YlOA4dp3Qf9vlt8AiQFczl9PqPkS4xSMffqVZ76RAPrCO45lClK4fBffWH-sSpE/w240-h320/1697522718509.jpg" title="Moth-bean-sprout-sundal-recipe, Matki-sprout-sundal-recipe,Sprouts-sundal-recipe" width="240" /></a></div><div><br /></div>Sprouts have always been considered super healthy. This sundal is simple to make and highly nutritious. A quick, tasty, protein filled sundal. The method to sprout will be posted later. <div><br />INGREDIENTS:<br /><br />Sprouted moth beans - 3 cups<br />(Any sprouts of your choice can be used)<br /><br />To temper:<div><br />Mustard seeds - 1/4 tsp.<br />Turmeric powder - a pinch.<br />Urad dhal - 1 tsp.<br />Green chillies - 1 or 2<br />Scraped coconut - 2 tablespoons<br />Hing<br />Salt - to taste<br />Curry leaves - few<br />Oil - 1 teaspoon</div><div>Lemon juice- as needed<br /><br />METHOD: <br /><br />Steam cook sprouted moth beans for 5 minutes until soft, add salt as needed, temper with the given ingredients. Squeeze half a lemon, mix well. Sprouted moth beans undal is ready for offering.<br /><br />NOTE: Any sprouted lentils can be made in this way.<p></p></div></div>Shanthi Krishnakumarhttp://www.blogger.com/profile/06582441349117334600noreply@blogger.com0tag:blogger.com,1999:blog-1937626917325408136.post-24413798614868066972023-10-16T03:50:00.005-07:002023-10-16T03:54:17.169-07:00Karamani sweet sundal/Sweet Sundal recipe<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD-3XT6GMTZCszQu5qhF71lWG-cVZOrlfvACVp2csKivpxOpaYBDauypyFYkrgu14xampp4LbHDteAqrJaLJUVHqlNQuImSQlE_ANGpYZ3SX8UYZhchLKMZA31XBcqrbIk6-k8dTXQPtSPOnJrEBwBPTMcN_4vIDnxJCyW_P4u-uAlJ_Ai_kK5qhBIPqk/s2915/1697384385088.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Sweet-sundal-recipe" border="0" data-original-height="1988" data-original-width="2915" height="218" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD-3XT6GMTZCszQu5qhF71lWG-cVZOrlfvACVp2csKivpxOpaYBDauypyFYkrgu14xampp4LbHDteAqrJaLJUVHqlNQuImSQlE_ANGpYZ3SX8UYZhchLKMZA31XBcqrbIk6-k8dTXQPtSPOnJrEBwBPTMcN_4vIDnxJCyW_P4u-uAlJ_Ai_kK5qhBIPqk/w320-h218/1697384385088.jpg" title="Karamani-sweet-sundal-recipe,Sweet-sundal-recipe" width="320" /></a></div><br /><span style="font-family: inherit;">SWEET SUNDAL:<br /><br />This is made only with Karamani(cow peas) or Pachaipayaru(green gram).<br /><br />INGREDIENTS:</span><div><span style="font-family: inherit;">Karamani or Pachaipayaru - 1 cup<br />Crushed jaggery - 1/3 cup<br />Salt - a pinch<br /><br />Temperings:<br />Oil - 1 teaspoon<br />Mustard seeds - 1/4 tsp.<br />Dry red chilly - 1<br />Scraped coconut - 1/4 cup<br /><br />METHOD:<br /><br />Dry roast karamani or green gram for 3 min., soak for 1/2 an hour and pressure cook with a pinch of salt for 2 whistles or until soft, drain the water completely. Heat a teaspoon of oil and temper with mustard seeds and dry red chilly. add the cooked karamani/greengram and jaggery. When thick add coconut and mix well. <br /><br />Sweet sundal is ready for offering.</span><p></p></div>Shanthi Krishnakumarhttp://www.blogger.com/profile/06582441349117334600noreply@blogger.com0tag:blogger.com,1999:blog-1937626917325408136.post-25564520870511628112023-07-28T03:12:00.003-07:002023-09-11T14:11:10.499-07:00Buckwheat Khichdi recipe/Kuttu Ki Khichdi recipe<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrLuNa3lKGsNl51NXXnlfGx0FtVXaoXYe9_LjEnfvpQyU9mOfNiRuFq2CiCTPAgI7m6kyvBU_JKxIFMD5Zvi5ok6Gxfc5RwoWvRhgH-w4tGngtgGmGy0t9K3_qLovMJXGti9eUROAhZw9IjpHqQh9DVaYXdwt59d7FqgBDN284ShHhunJP4fvCrZYvKH4/s3498/1690533038135.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Buckwheat-Khichri-recipe, Kuttu-Ki-Khichri recipe,ekadashi-recipe,navrathri-recipe,vrat-recipe" border="0" data-original-height="3498" data-original-width="2592" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrLuNa3lKGsNl51NXXnlfGx0FtVXaoXYe9_LjEnfvpQyU9mOfNiRuFq2CiCTPAgI7m6kyvBU_JKxIFMD5Zvi5ok6Gxfc5RwoWvRhgH-w4tGngtgGmGy0t9K3_qLovMJXGti9eUROAhZw9IjpHqQh9DVaYXdwt59d7FqgBDN284ShHhunJP4fvCrZYvKH4/w237-h320/1690533038135.jpg" title="Buckwheat-Khichdi-recipe, Kuttu-Ki-Khichdi recipe,ekadashi-recipe,buckwheat" width="237" /></a></div><div class="separator" style="clear: both; text-align: center;"> </div><div class="separator" style="clear: both; text-align: center;"><div style="text-align: start;">Buckwheat khichdi (Kuttu Ki Khichdi) is an Ekadashi/Navarathri fasting recipe with buckwheat groats (kuttu dalia). Buckwheat is light on stomach. The health benefits can be seen in my ππ <a href="https://www.shanthisthaligai.com/2023/04/buckwheat-pasta-recipe.html?m=1" target="_blank">buckwheat pasta recipe.</a></div><div style="text-align: start;"><br /></div><div style="text-align: start;">Ingredients:<br /><br />Buckwheat groats/ Kuttu Dana - 1 cup<br />Potato - 1 medium sized<br />Grated ginger - 1 tsp.</div><div style="text-align: start;">Green chilli - 1 (roughly chopped) </div><div style="text-align: start;">Black pepper - 1/4 tsp. (roughly crushed)<br /><div>Dry roasted peanut powder - 2 tablespoons<br />Cumin Seeds - 1/2 tsp<br />Ghee - 2 tablepoons<div>Peanut oil - 2 tsp.</div><div>Salt - to taste<br />Curry leaves - few<br />lemon juice - optional<br /><br />Method:<br /><br />Dry roast, wash and soak buckwheat groats in water for an hour. Drain water. Soaked buckwheatππ.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyAePAzfOGCTGVjD7esVEyizCbBOEbuRyNtLlbdiZYca3uevZQmYvYCOkig92RLEsfmfgkcvT1Up_UjiBacPiJmAyCQULusaJnkaFe641ZFeTbE9qCF58NjwSzxi8d4A4cCtTqJtEAo04iFBqNeFHnLzOmko0YEExI87SdzBfEOWfLLDXabJWyJ3VhHb4/s4032/1690537996610.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Buckwheat-Khichri-recipe, Kuttu-Ki-Khichri recipe,ekadashi-recipe,navrathri-recipe,vrat-recipe" border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyAePAzfOGCTGVjD7esVEyizCbBOEbuRyNtLlbdiZYca3uevZQmYvYCOkig92RLEsfmfgkcvT1Up_UjiBacPiJmAyCQULusaJnkaFe641ZFeTbE9qCF58NjwSzxi8d4A4cCtTqJtEAo04iFBqNeFHnLzOmko0YEExI87SdzBfEOWfLLDXabJWyJ3VhHb4/w240-h320/1690537996610.jpg" title="Buckwheat-Khichdi-recipe, Kuttu-Ki-Khichdi recipe,ekadashi-recipe,buckwheat" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div>Add 2 cups water, salt and pressure cook for 3 whistles. When pressure is released, take out and fluff it.<br /><br />Meanwhile, peel and chop potato. Dry roast and coarse grind peanuts. <br /><br />Heat oil in a kadai, add cumin seeds. When it crackles, add chopped potato, grated ginger, curry leaves, green chilly and required salt. Cook until potatoes are done. Now add peanut powder, stir well. Add cooked buckwheat and ghee, mix well. </div><div><br /></div><div>Add lemon juice (optional).<br /><br /></div><div>Serve with curd or chutney of your choice. </div></div></div></div>Shanthi Krishnakumarhttp://www.blogger.com/profile/06582441349117334600noreply@blogger.com0tag:blogger.com,1999:blog-1937626917325408136.post-84950494361368800042023-04-30T01:58:00.002-07:002023-04-30T02:30:56.989-07:00Buckwheat pasta recipe<div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifWWzDKTE1LdxNTwCZVQ24W9htwBIvGagdK3AmMPdWTMNvQXl9rc4TZtClFsMnTDgogEXyf2s0KuTEwSX1is1E662C75GJ0K1TjlTddIszFjsOIXYqgonV3Iakp5WNOVCq7znboXb3N-SAcvkupWHSFk91GAtzMa3qJa7fQCpKUB4ggiDL5hV-rCtd/s2787/1682844758035.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Buckwheat-recipe-for-vrat, Ekadashi-recipe, Ekadashi -pasta" border="0" data-original-height="2268" data-original-width="2787" height="260" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifWWzDKTE1LdxNTwCZVQ24W9htwBIvGagdK3AmMPdWTMNvQXl9rc4TZtClFsMnTDgogEXyf2s0KuTEwSX1is1E662C75GJ0K1TjlTddIszFjsOIXYqgonV3Iakp5WNOVCq7znboXb3N-SAcvkupWHSFk91GAtzMa3qJa7fQCpKUB4ggiDL5hV-rCtd/w320-h260/1682844758035.jpg" title="Buckwheat-pasta-recipe" width="320" /></a></div><span style="font-family: inherit;"><br /></span></div><div style="text-align: left;"><span style="font-family: inherit;">Buckwheat is a seed which is gluten free and rich in heart-healthy nutrients. It lowers cholestrol and helps in managing diabetes. Buckwheat is a good source of protein, fiber, magnesium and improves heart health. It also has a good source of plant compounds.</span></div><div style="text-align: left;"><span style="font-family: inherit;"><br /></span></div><div style="text-align: left;"><span style="font-family: inherit;">Video: ππ</span></div><div style="text-align: left;"><span style="font-family: inherit;"><br /></span></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/7AcSkhYTtxg" width="320" youtube-src-id="7AcSkhYTtxg"></iframe></div><div class="separator" style="clear: both; text-align: center;"><br /></div><span style="font-family: inherit;">Buckwheat is commonly used in North India on Ekadasi and Vrat days, as it is not a grain and thus approved for days when you are fasting from grains. Buckwheat flour is popularly known as 'Kuttu ka Atta' in North India. However, Ekadasi/Vrat protocols are different in South India.</span></div><div style="text-align: left;"><span style="font-family: inherit;"><br />Ingredients: </span></div><div style="text-align: left;"><span style="font-family: inherit;"><br />Buckwheat pasta - 2 cups<br />Tricoloured bell peppers and Broccoli - 2 cups<br />No rennett parmesan cheese - 1/4 cup<br />Blanched tomato puree - 1 cup<br />Oil - 1 tsp.<br />Butter - 2 tablespoon<br />Milk - as needed<br />Salt - to taste<br />Black pepper powder - 1/2 tsp<br />Oregano - 1 tsp.<br />Dried basil - 1 tsp.</span></div><div style="text-align: left;"><span style="font-family: inherit;"><br />Method:</span></div><div style="text-align: left;"><span style="font-family: inherit;"><br />Boil water. Add pasta, salt, oil. </span><span style="font-family: inherit;">Cook al dente or follow instructions in pack. </span><span style="font-family: inherit;">Drain.</span></div><div style="text-align: left;"><span style="font-family: inherit;"><br />Heat pan, add butter. When butter melts, add veggies, salt, tomato puree, stir. Add milk as needed. Mix, allow to boil.</span></div><div style="text-align: left;"><span style="font-family: inherit;"><br />Add cooked buckwheat pasta. Mix gently, add black pepper powder , oregano and dried basil. Add milk to get desired consistency. Cook in low flame for 3-4 minutes. </span></div><div style="text-align: left;"><span style="font-family: inherit;"><br /></span></div><div style="text-align: left;"><span style="font-family: inherit;">Yummy buckwheat pasta is ready. Offer to Krishna ππ. Serve hot.</span></div>Shanthi Krishnakumarhttp://www.blogger.com/profile/06582441349117334600noreply@blogger.com0tag:blogger.com,1999:blog-1937626917325408136.post-48943577945270705912023-04-01T21:31:00.006-07:002023-04-02T03:44:20.789-07:00Millet (Samo) coconut rice recipe<div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj07cOjSVNQdGXjg5jHPJepoRH_Vvf-WD4X--3bKf5YEA3VFpxXikJntTgPanNtWXNaMiqNlnEIRZNdgke2WOvq0UaQ8Npxxd_W7Vlkx2QC1jmW5c9ZU8tWU6HaaFylam8g9Cwn_eg4ga5R-CMrjlRiU_QwORzJBl9wwYWxVpxeloNa70FFyHyQVZZ-/s2626/1680397102660.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Millet-coconut-rice-recipe, Vrat-recipe" border="0" data-original-height="2268" data-original-width="2626" height="276" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj07cOjSVNQdGXjg5jHPJepoRH_Vvf-WD4X--3bKf5YEA3VFpxXikJntTgPanNtWXNaMiqNlnEIRZNdgke2WOvq0UaQ8Npxxd_W7Vlkx2QC1jmW5c9ZU8tWU6HaaFylam8g9Cwn_eg4ga5R-CMrjlRiU_QwORzJBl9wwYWxVpxeloNa70FFyHyQVZZ-/w320-h276/1680397102660.jpg" title="Samo-Moraiyo- coconut- rice-recipe" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/Vp9ReYioups" width="320" youtube-src-id="Vp9ReYioups"></iframe></div><div> </div><div>Ekadashi and festivals like Navaratri has some restrictions like abstaining from consuming rice, grains, lentils etc. Samo Rice (Moraiyo) is a good option during fasting. It's gluten-free, low on calories and has a low glycemic index. It is an ideal food for diabetics too. Let's go to the recipe.</div><div><br /></div></div><div style="text-align: left;">Ingredients: </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Cooked Samo millet (OR any millet) - 1 cup<br />Grated coconut - 3/4 cup<br />Coarsely ground roasted peanut - 2 tablespoons<br />Cumin seeds - 1 tsp.<br />Green chilli - 2 or 3<br />Cashews - few<br />Curry leaves - few<br />Raw peanuts - few</div><div style="text-align: left;">Ghee - 2 tablespoons</div><div style="text-align: left;">Salt - to taste ( sendha namak OR pink salt)<br />Hing (optional, as some don't use for vrat)</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Method:</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Wash Samo millet (Moraiyo) a couple of times and soak in water for half an hour. Drain, add 2 cups water and cook millet in open boil method along with salt.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Heat a heavy bottomed kadai, add ghee and fry peanuts and cashews until golden colour. Now add green chillies, curry leaves and cumin seeds. Saute for a while, add coconut and continue sauteeing without changing colour. Now add a pinch of salt for coconut. ( Millet is already cooked with salt). Add cooked millet and coarsely ground roasted peanuts. Mix gently. Samo coconut rice is ready. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Note: Samo( Moraiyo) is used in vrat ka khana. Any millet can be substituted instead of Samo. during normal days.</div>Shanthi Krishnakumarhttp://www.blogger.com/profile/06582441349117334600noreply@blogger.com0tag:blogger.com,1999:blog-1937626917325408136.post-81428706301876450412022-10-04T16:18:00.000-07:002022-10-04T16:18:53.991-07:00Deepavali sweets, savouries, snacks recipe index<p></p><p><b>Scroll down for Deepavali sweets, savouries and snacks recipe index.<br />HAPPY DEEPAVALI TO ALL ππ</b></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaa00cOSP6zoWwS23ZvUYIpJWXekQsVmF7dCa0pPR2rD0_MwOS5dlk1Guh4A3yeLc995dlTLQeQ4ZpmRJJK82W1Cnr4QYDBmjJKe2cy5nPyZAPXPZ3LP2DTvBu1DYPbcZ_oRnjN2j7zGI/s842/Deepavali+recipes.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Deepavali sweets recipes, Deepavali bakshanam recipes, Deepavali snacks recipes" border="0" data-original-height="842" data-original-width="526" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaa00cOSP6zoWwS23ZvUYIpJWXekQsVmF7dCa0pPR2rD0_MwOS5dlk1Guh4A3yeLc995dlTLQeQ4ZpmRJJK82W1Cnr4QYDBmjJKe2cy5nPyZAPXPZ3LP2DTvBu1DYPbcZ_oRnjN2j7zGI/w400-h640/Deepavali+recipes.jpg" title="Diwali sweets recipes, Diwali savouries recipes, Diwali snacks recipes" width="400" /></a></div><p><b><a href="https://www.shanthisthaligai.com/2009/10/deepavali-lehiyam.html">Deepavali lehiyam/Deepavali marundhu</a><br /></b></p><p></p><p><b>SWEETS</b></p><ul style="text-align: left;"><li><b><a href="https://www.shanthisthaligai.com/2009/10/sugar-syrup-consistency.html">Basic sugar syrup consistency</a> <br /></b></li><li><span style="font-size: small;"><span style="font-family: inherit;"><a href="https://www.shanthisthaligai.com/2019/10/khoya-barfi-mawa-burfi.html"><b>Khoya burfi</b></a></span></span></li><li><span style="font-size: small;"><span style="font-family: inherit;"><b><a href="https://www.shanthisthaligai.com/2017/10/7-cup-burfi-recipe-seven-cup-cake-7-cup.html">7 cup burfi</a><br /></b></span></span></li><li><span style="font-size: small;"><span style="font-family: inherit;"><b><a href="https://www.shanthisthaligai.com/2016/10/mini-kaju-katli-kaju-katli-small-cashew.html">Kaju katli / Mini kaju katli</a><br /></b></span></span></li><li><span style="font-size: small;"><span style="font-family: inherit;"><b><a href="https://www.shanthisthaligai.com/2015/11/microwave-palkova-microwave-thirattipal.html">Microwave palkhova</a><br /></b></span></span></li><li><span style="font-size: small;"><span style="font-family: inherit;"><b><a href="https://www.shanthisthaligai.com/2010/10/multinuts-chikki-mixed-nuts-chikki.html">Multinuts chikki</a><br /></b></span></span></li><li><span style="font-size: small;"><span style="font-family: inherit;"><b><a href="https://www.shanthisthaligai.com/2019/10/khoya-barfi-mawa-burfi.html">Khoya(Mawa)burfi</a></b></span></span></li><li><span style="font-size: small;"><span style="font-family: inherit;"><b><a href="https://www.shanthisthaligai.com/2018/11/mixed-nuts-burfi-recipe-mixed-nuts-burfi.html">Mixed nuts burfi</a><br /></b></span></span></li><li><span style="font-size: small;"><span style="font-family: inherit;"><b><a href="https://www.shanthisthaligai.com/2017/10/mysore-pak-recipe-mysore-pak-porous.html">Mysore pak (porous)</a><br /></b></span></span></li><li><span style="font-size: small;"><span style="font-family: inherit;"><b><a href="https://www.shanthisthaligai.com/2017/10/oosi-thenkuzhal-manoharam-recipe.html">Oosi thenkuzhal manoharam</a></b></span></span></li><li><span style="font-size: small;"><span style="font-family: inherit;"><a href="https://www.shanthisthaligai.com/2017/10/pumpkin-seeds-and-nuts-energy-ladoo.html"><b>Energy ladoo</b></a></span></span></li><li><span style="font-size: small;"><span style="font-family: inherit;"><b><a href="https://www.shanthisthaligai.com/2016/10/maaladu-maaladoo-maalaadu-roastedgram.html">Maa laadu</a></b></span></span></li><li><span style="font-size: small;"><span style="font-family: inherit;"><b><a href="https://www.shanthisthaligai.com/2016/10/cashew-badam-kesar-burfi-kaju-badam.html">Cashew almond kesar burfi</a> </b></span></span></li><li><span style="font-size: small;"><span style="font-family: inherit;"><b><a href="https://www.shanthisthaligai.com/2015/11/coconut-ladoo.html">Coconut ladoo</a></b></span></span></li><li><span style="font-size: small;"><span style="font-family: inherit;"><b><a href="https://www.shanthisthaligai.com/2013/10/kesar-peda.html">Kesar peda </a></b></span></span></li><li><span style="font-size: small;"><span style="font-family: inherit;"><b><a href="https://www.shanthisthaligai.com/2013/10/badam-burfi-microwave-badam-burfi.html">Badam burfi (Microwave method)</a></b></span></span></li><li><span style="font-size: small;"><span style="font-family: inherit;"><b><a href="https://www.shanthisthaligai.com/2013/02/badusha-butter-badusha-sugar-coated.html">Badusha</a> </b></span></span></li><li><span style="font-size: small;"><span style="font-family: inherit;"><b><a href="https://www.shanthisthaligai.com/2012/11/chocolate-burfi-celebration.html">Chocolate burfi </a></b></span></span></li><li><span style="font-size: small;"><span style="font-family: inherit;"><b><a href="https://www.shanthisthaligai.com/2012/11/laddu-boondhi-laddu-ladoo-laddoo.html">Boondi ladoo </a></b></span></span></li><li><span style="font-size: small;"><span style="font-family: inherit;"><b><a href="https://www.shanthisthaligai.com/2011/12/coconut-burfi-karthigai-festival-of.html">Thengai burfi /Coconut burfi</a></b></span></span></li><li><span style="font-size: small;"><span style="font-family: inherit;"><b><a href="https://www.shanthisthaligai.com/2011/09/rava-laddu.html">Rava laddu</a></b></span></span></li><li><span style="font-size: small;"><span style="font-family: inherit;"><b><a href="https://www.shanthisthaligai.com/2011/08/corn-flour-halwa-celebration.html">Karachi halwa</a><a href="https://www.shanthisthaligai.com/2011/08/corn-flour-halwa-celebration.html">/Cornflour halwa </a><br /></b></span></span></li><li><span style="font-size: small;"><span style="font-family: inherit;"><b><a href="https://www.shanthisthaligai.com/2011/04/rasgulla-rasgolla-kesar-rasgulla-my.html">Rasgulla</a></b></span></span></li><li><span style="font-size: small;"><span style="font-family: inherit;"><b><a href="https://www.shanthisthaligai.com/2011/02/badam-halwa-almond-halwa.html">Badam halwa</a> </b></span></span></li><li><span style="font-size: small;"><span style="font-family: inherit;"><b><a href="https://www.shanthisthaligai.com/2011/01/ellurundai-sesame-balls.html">Sesame balls</a></b></span></span></li><li><span style="font-size: small;"><span style="font-family: inherit;"><b><a href="https://www.shanthisthaligai.com/2010/06/carrot-halwa-microwave-version.html">Carrot halwa</a></b></span></span></li><li><span style="font-size: small;"><span style="font-family: inherit;"><b><a href="https://www.shanthisthaligai.com/2010/04/athirasam.html">Adhirasam </a></b></span></span></li><li><span style="font-size: small;"><span style="font-family: inherit;"><b><a href="https://www.shanthisthaligai.com/2010/02/rasmalai.html">Easy rasamalai</a> <br /></b></span></span></li><li><span style="font-size: small;"><span style="font-family: inherit;"><b><a href="https://www.shanthisthaligai.com/2010/11/pistchio-fudge-pista-burfi.html">Pistachio fudge/Pista burfi </a></b></span></span></li><li><span style="font-size: small;"><span style="font-family: inherit;"><b><a href="https://www.shanthisthaligai.com/2010/11/thirattupaal.html">Thirattupaal</a></b></span></span></li><li><span style="font-size: small;"><span style="font-family: inherit;"><b><a href="https://www.shanthisthaligai.com/2010/01/poli.html">Poli</a> </b></span></span></li><li><span style="font-size: small;"><span style="font-family: inherit;"><b><a href="https://www.shanthisthaligai.com/2015/11/pottukadalai-urundai.html">Pottukadalai urundai</a> <br /></b></span></span></li><li><span style="font-size: small;"><span style="font-family: inherit;"><b><a href="https://www.shanthisthaligai.com/2009/12/seeyam.html">Seeyam(sugiyan)</a></b></span></span></li><li><span style="font-size: small;"><span style="font-family: inherit;"><b><a href="https://www.shanthisthaligai.com/2009/10/besan-badam-cake.html">Besan badam cake <br /></a></b></span></span></li><li><span style="font-size: small;"><span style="font-family: inherit;"><b><a href="https://www.shanthisthaligai.com/2009/08/manoharam.html">Manoharam</a></b></span></span></li><li><span style="font-size: small;"><span style="font-family: inherit;"><b><a href="https://www.shanthisthaligai.com/2014/10/almond-balls-almond-butter-balls.html">Almond butter balls</a><br /></b></span></span></li><li><span style="font-size: small;"><span style="font-family: inherit;"><b><a href="https://www.shanthisthaligai.com/2016/09/hayagreeva-bandi-maddi.html">Hayagreeva</a> </b></span></span></li><li><span style="font-size: small;"><span style="font-family: inherit;"><b><a href="https://www.shanthisthaligai.com/2015/02/cashew-urundai-cashew-jaggery-balls.html">Cashew balls</a> </b></span></span></li><li><span style="font-size: small;"><span style="font-family: inherit;"><b><a href="https://www.shanthisthaligai.com/2009/12/kadalai-urundaipeanut-balls.html">Kadalai urundai/Peanut balls</a></b></span></span></li><li><span style="font-size: small;"><span style="font-family: inherit;"><b><a href="https://www.shanthisthaligai.com/2018/02/paal-alwa-recipe-milk-halwa-recipe.html">Paal halwa/Milk halwa</a></b></span></span></li><li><span style="font-size: small;"><span style="font-family: inherit;"><b><a href="https://www.shanthisthaligai.com/2014/10/dry-fruits-and-nuts-ladoo.html">Dry fruits and nuts ladoo </a></b></span></span></li><li><span style="font-size: small;"><span style="font-family: inherit;"><b><a href="https://www.shanthisthaligai.com/2011/10/rabdi-rabri.html">Rabdi/Rabri </a></b></span></span></li><li><span style="font-size: small;"><span style="font-family: inherit;"><b><a href="https://www.shanthisthaligai.com/2010/04/badam-kheer.html">Badam kheer</a></b></span></span></li><li><span style="font-size: small;"><span style="font-family: inherit;"><b><a href="https://www.shanthisthaligai.com/2010/05/cashew-payasam.html">Cashew payasam</a> </b></span></span></li><li><span style="font-size: small;"><span style="font-family: inherit;"><b><a href="https://www.shanthisthaligai.com/2010/01/akkara-adisil.htmll">Akkaravadisal </a><br /></b></span></span></li></ul><p><span style="font-size: small;"><span style="font-family: inherit;"><b>SAVOURIES</b></span></span></p><ul style="text-align: left;"><li><span style="font-size: small;"><span style="font-family: inherit;"><b><a href="https://www.shanthisthaligai.com/2009/08/rice-flour-and-urad-dhal-powder.html">Basic home made rice flour and urad dal powder</a><br /></b></span></span></li><li><span style="font-size: small;"><span style="font-family: inherit;"><b><a href="https://www.shanthisthaligai.com/2009/08/ingredients-rice-flour-4-cups-urad-dhal.html">Thattai</a> <br /></b></span></span></li><li><span style="font-size: small;"><span style="font-family: inherit;"><b><a href="https://www.shanthisthaligai.com/2009/08/murukku.html">Kaimurukku</a></b></span></span></li><li><span style="font-size: small;"><span style="font-family: inherit;"><b><a href="https://www.shanthisthaligai.com/2009/08/thenkuzhal.html">Thenkuzhal</a> <br /></b></span></span></li><li><span style="font-size: small;"><span style="font-family: inherit;"><a href="https://www.shanthisthaligai.com/2015/10/aval-mixture-poha-chivda.html" rel="nofollow"><b>Aval mixture-guilt free (Poha chivda)</b></a><br /></span></span></li><li><span style="font-size: small;"><span style="font-family: inherit;"><a href="https://www.shanthisthaligai.com/2019/10/kara-boondi-spicy-boondi.html"><b>Kara boondi </b></a></span></span></li><li><span style="font-size: small;"><span style="font-family: inherit;"><b><a href="https://www.shanthisthaligai.com/2012/06/kodbale-kola-vadai-chegodilu.html">Kodbale (Kolavadai/Chegodilu)</a><br /></b></span></span></li><li><span style="font-size: small;"><span style="font-family: inherit;"><a href="https://www.shanthisthaligai.com/2018/11/spicy-mixture.html"><b>Spicy mixture</b></a></span></span></li><li><span style="font-size: small;"><span style="font-family: inherit;"><b><a href="https://www.shanthisthaligai.com/2009/10/manakkombu.html">Manakkombu (Mullu murukku)</a> <br /></b></span></span></li><li><span style="font-size: small;"><span style="font-family: inherit;"><b><a href="https://www.shanthisthaligai.com/2019/10/thin-poha-chivda-maharashtrian-style.html">Thin poha chivda (maharashtrian style)</a></b></span></span></li><li><span style="font-size: small;"><span style="font-family: inherit;"><b><a href="https://www.shanthisthaligai.com/2017/07/matar-karanji-spicy-matar-karanji-matar.html">Karanji</a> <br /></b></span></span></li><li><span style="font-size: small;"><span style="font-family: inherit;"><b><a href="https://www.shanthisthaligai.com/2015/11/nippattu.html">Nippattu(Karnataka style)</a> <br /></b></span></span></li><li><b><a href="https://www.shanthisthaligai.com/2014/10/omapodi.html"><span style="font-size: small;"><span style="font-family: inherit;">Omap</span></span>odi</a></b></li><li><b><a href=" https://www.shanthisthaligai.com/2010/02/ribbon-pakoda-oatu-pakoda.html">Ribbon pakoda </a><br /></b></li><li><b><a href="https://www.shanthisthaligai.com/2012/04/mathri-matri-savoury-cracker.html">Matri/Mathri</a> <br /></b></li><li><span style="color: black;"><a href="https://www.shanthisthaligai.com/2017/09/thinai-thattai-recipe-foxtail-millet.html"><b>Thinai (foxtail millet) thattai </b></a></span></li><li><span style="color: black;"><a href="https://www.shanthisthaligai.com/2016/10/pottukadalai-manakkombu-pottukadalai.html"><b>Pottukadalai mullu murukku </b></a></span></li><li><span style="color: black;"><a href="https://www.shanthisthaligai.com/2016/10/millet-coconut-milk-thenkuzhal-millet.html"><b>Millet coconut milk thenkuzhal </b></a></span></li><li><span style="color: black;"><a href="https://www.shanthisthaligai.com/2016/08/button-pepper-thattai-pepper-thattai.html"><b>Button pepper thattai </b></a></span></li><li><b><a href="https://www.shanthisthaligai.com/2017/10/oosi-thenkuzhal-recipe.html">Oosi thenkuzhal</a></b></li><li><b><a href="https://www.shanthisthaligai.com/2012/11/karasev-karasevu-iyengar-style.html">Karasev</a> </b></li><li><b><a href="https://www.shanthisthaligai.com/2011/06/poriullu-nuts-lentils-mixture.html">Pori Ullu/Lentils mixture (Karnataka style)</a> <br /></b></li></ul><p><b> </b><b>SNACKS</b><b> </b></p><p><b></b></p><ul style="text-align: left;"><li><a href="https://www.shanthisthaligai.com/2009/09/aama-vadai.html"><b>Aama vadai</b></a></li><li><b><a href="https://www.shanthisthaligai.com/2009/08/vadai-medhu-vadai.html">Medhu vadai</a></b></li><li><b><a href="https://www.shanthisthaligai.com/2017/04/tirupathi-vadai-tirumaal-vadai-kovil.html">Tirupathi vadai</a> </b></li><li><b><a href="https://www.shanthisthaligai.com/2010/02/raw-banana-chips.html">Raw banana chips</a> <br /></b></li><li><b><a href="https://www.shanthisthaligai.com/2017/02/omavalli-bajji-ajwain-leaves-fritters.html">Omavalli bajji</a></b></li><li><b><a href="https://www.shanthisthaligai.com/2016/01/kadalai-paruppu-bonda-chenna-dhal-bonda.html">Chenna dal bonda</a></b></li><li><a href="https://www.shanthisthaligai.com/2015/09/cabbage-medhu-pakoda-cabbage-pakoda.html"><b>Cabbage medhu pakoda</b></a></li><li><b><a href="https://www.shanthisthaligai.com/2016/03/proso-millet-semia-pakoda-millet-semia.html">Millet semia pakoda</a> </b></li><li><b><a href="https://www.shanthisthaligai.com/2015/05/oat-and-mixed-millet-mini-bites-oats.html">Millet mini bonda</a></b></li><li><a href="https://www.shanthisthaligai.com/2014/11/mysore-bonda.html"><b>Mysore Bonda</b></a></li><li><b><a href="https://www.shanthisthaligai.com/2015/04/potato-bonda-aloo-wada-no-onion-no.html">Potato bonda</a> </b></li><li><b><a href="https://www.shanthisthaligai.com/2013/01/sabudana-vada-sago-vada-sago-patties.html">Sabudana vada</a></b></li><li><a href="https://www.shanthisthaligai.com/2012/12/keerai-vadai.html"><b>Keerai vadai</b></a></li><li><b><a href="https://www.shanthisthaligai.com/2012/09/vegetable-cutlet.html">Cutlet</a></b></li><li><a href="https://www.shanthisthaligai.com/2012/08/cabbage-vadai-cabbage-vada.html"><b>Cabbage vada</b></a></li><li><b><a href="https://www.shanthisthaligai.com/2012/05/pazham-pori-kerala-style.html">Pazham pori</a> </b></li><li><b><a href="https://www.shanthisthaligai.com/2011/11/gobi-65-chilli-gobi.html">Chilli gobi</a></b></li><li><b><a href="https://www.shanthisthaligai.com/2011/08/baby-corn-golden-fry.html">Baby corn golden fry</a> <br /></b></li><li><b><a href="https://www.shanthisthaligai.com/2012/12/keerai-vadai.html">Cutlet</a> </b></li><li><b><a href="https://www.shanthisthaligai.com/2010/10/baby-corn-fritters.html">Baby corn fritters</a></b></li><li><b><a href="https://www.shanthisthaligai.com/2010/09/aloo-tikki.html">Aloo tikki</a> </b></li><li><b><a href="https://www.shanthisthaligai.com/2010/06/bajji.html">Bajji</a> </b></li><li><b><a href="https://www.shanthisthaligai.com/2010/02/finger-chips-two-in-one.html">Finger chips</a> <br /></b></li><li><b><a href="https://www.shanthisthaligai.com/2010/07/onion-pakoda.html">Onion pakoda</a></b></li></ul><p><b>PAYASAMS</b></p><p><a href="https://www.shanthisthaligai.com/search/label/Payasam"><b>18 payasams</b></a><br /> </p><div><p></p></div>Shanthi Krishnakumarhttp://www.blogger.com/profile/06582441349117334600noreply@blogger.com2tag:blogger.com,1999:blog-1937626917325408136.post-25705817396474263262022-01-21T03:15:00.015-08:002022-01-21T21:16:30.431-08:00MAPPILLAI SAMBA IDLI RECIPE/ NATIVE RICE IDLI RECIPE<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://www.shanthisthaligai.com/" style="margin-left: 1em; margin-right: 1em;"><img alt="traditional-rice recipe, indigenous-rice-recipe" border="0" data-original-height="2238" data-original-width="2445" height="366" src="https://blogger.googleusercontent.com/img/a/AVvXsEgQEkVjgqVZg1mU68CIJw4O4Kt5nIuiVRLpnCsZbd0v-Rn7O-VGEVX8bn2Osfk_RmDO4u9hjcTrVXKSb8F1hKu-oHK6DLqO86aIjalznT5e2N0x738ASDBRU8C987CWUcBxbcwt-ewlYtIXHH-2rDTmurX23t5nPbJzamA8p_Da1C3390cfOOC2N3xe=w400-h366" title="mappilai-samba-idli-recipe, mappillai-samba-idli-recipe" width="400" /></a></div> <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgd3uebwZnt73kP059O0N7qBUSb1eoJbD_pEHwU-sxxGQKdB4nH6W31B9R0MEnHxvUgQzRYE4d2FyRrve8nO2E7Xry5fEC9lb0O-xssDA6xvgYJoRWbVLOhHGRM5tZzZ64wKc5WoBrZw11TWhNr6VC3-e3QgwYslAPGX460by3f-2hTbAkLW10fHMJt=s3388" style="margin-left: 1em; margin-right: 1em;"><img alt="mappilai-samba-idli-recipe, mappillai-samba-idli-recipe" border="0" data-original-height="2264" data-original-width="3388" height="268" src="https://blogger.googleusercontent.com/img/a/AVvXsEgd3uebwZnt73kP059O0N7qBUSb1eoJbD_pEHwU-sxxGQKdB4nH6W31B9R0MEnHxvUgQzRYE4d2FyRrve8nO2E7Xry5fEC9lb0O-xssDA6xvgYJoRWbVLOhHGRM5tZzZ64wKc5WoBrZw11TWhNr6VC3-e3QgwYslAPGX460by3f-2hTbAkLW10fHMJt=w400-h268" title="mappilai-samba-idli-recipe, mappillai-samba-idli-recipe, native-rice-recipe, traditional-rice recipe, indigenous-rice-recipe" width="400" /></a></div><div><br /></div>Mapillai Samba or Bridegroom Rice is a native variety of rice, which is red in colour and is grown in Tamilnadu. It reduces the LDL cholesterol and increases HDL cholestrol in the body. Since it has a low glycemic index it is good for diabetes. It improves immunity and stamina, strengthens muscles and nerves. It has a good source of zinc and the anti-oxidants present in the red colour also increases haemoglobin. All dishes like Idli, Dosa, uthappam, paniyaram, aappam, upma, pongal can be made with this rice. This rice can be soaked and processed to flour to make puttu, kozhukattais and sevai. Coming to the recipe, <div><br />INGREDIENTS:<br /><ul><li>Mappillai samba rice/Any traditional rice - 4 cups OR 3 cups mappillai samba and 1 cup idli rice</li><li>Whole white urad dhal - 1 cup</li><li>Methi seeds - 1 teaspoon </li><li>Red rice aval (red rice poha) - 1/2 cup (optional)</li><li>Salt - to taste</li></ul>METHOD:<br /><ul><li>Wash mappillai samba rice 3 to 4 times until the water is clear like in picture and then soak both rice with enough water for 6 hours. As the soaked water has nutrients, you can grind the batter with this water. A combination of mappilai samba, idli rice and red rice aval as given in ingredients gives soft idlis.</li></ul><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiTWz3VmSn0SCLDpHiDBorDVN27he67OUL0D4hMKXi9Jw4F1NLrR--953-TiNyc7gChfWGn0l8QJjuvkAl4X2e0poN-doH3ENYNdSq4Woik2yqxMIPooR9B8lWtEg1n7_qb8PQrLVyA4deu6tmOsOJSHimjHuDUVZVCJswkxD2Qct6bUh8_K29Qbfnn=s2926" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2926" data-original-width="2268" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEiTWz3VmSn0SCLDpHiDBorDVN27he67OUL0D4hMKXi9Jw4F1NLrR--953-TiNyc7gChfWGn0l8QJjuvkAl4X2e0poN-doH3ENYNdSq4Woik2yqxMIPooR9B8lWtEg1n7_qb8PQrLVyA4deu6tmOsOJSHimjHuDUVZVCJswkxD2Qct6bUh8_K29Qbfnn=w248-h320" title="mappilai-samba-idli-recipe, mappillai-samba-idli-recipe, native-rice-recipe, traditional-rice recipe, indigenous-rice-recipe" width="248" /></a></div><ul><li>Wash well and soak urad dal along with methi seeds separately. Its enough if you soak urad dhal for 3-4 hours.</li><li>Drain and reserve the soaked water from dhal. Put urad dhal in grinder, add half a cup of water and grind until fluffy. Grind by adding the soaked water little by little. Do not add all the water at once. Grind until you can see air bubbles when you take the batter in hand, that is the consistency for urad dhal batter for idli. Transfer the batter to a vessel, keep aside. </li><li>Now grind the soaked and drained rice separately. Add rice soaked water little by little and grind to a slightly grainy batter. Need not grind smooth. If using red rice aval (red rice poha), just wash it well and add while grinding rice. Transfer this to the dhal batter vessel. Add salt and mix both the batter using hands (this helps in fermentation). Allow it to ferment for 8-9 hours. The consistency of the batter should be like idli batter. These type of indigenous rice ferments soon.</li><li>Make idlis using idli plates. Grease the idli plates , pour in a ladle of the batter and steam for 10- 12 minutes. </li><li>Unmould and transfer the idlis to a bowl, serve hot with sambar or <a href="http://shanthisthaligai.blogspot.com/2009/03/dosai-molaga-podi.html">milagai podi </a>or any chutney of your choice. </li></ul><div>NOTES AND TIPS:<br />(For spongy idlis) :</div><div><br />1. Wash the rice until the water is clear and then soak. <br />2. Grind urad dal with the soaked water itself until fluffy.<br />3. Use water little by little while grinding.<br />4. The batter should not be watery.</div><div>5. These indigenous rice ferments soon. So, keep a watch on it. </div><div>6. Keep the batter for not more than 3 days as it tastes sour when kept for long.</div><div>7. Grind with soaked water as it contains nutrients. </div><div>8. While making idli, dosas, its better to add idli rice with any native rice.</div><p></p></div>Shanthi Krishnakumarhttp://www.blogger.com/profile/06582441349117334600noreply@blogger.com0tag:blogger.com,1999:blog-1937626917325408136.post-10765789499649359322020-09-16T03:20:00.006-07:002020-09-16T06:53:56.690-07:00VAZHAIPOO PITLAI RECIPE / BANANA BLOSSOM PITLAI RECIPE / BANANA FLOWER PITLAI RECIPE<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6TA76cjKczfCPIOOyBuBuyzhvahCwUqP3qe8ciJq0ZLhiHZ5tiog96Yb8u_gJjNJHCPxbkFEpVxJ2v9W-IGo96G0wrQRz1iSOtJaL9ZXw97N1oiSelMtoaJA_pIKsw9mPPpk6zPmaJoM/s2048/1600250606677.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Recipes with banana flower, Vazhaipoo recipes" border="0" data-original-height="1937" data-original-width="2048" height="379" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6TA76cjKczfCPIOOyBuBuyzhvahCwUqP3qe8ciJq0ZLhiHZ5tiog96Yb8u_gJjNJHCPxbkFEpVxJ2v9W-IGo96G0wrQRz1iSOtJaL9ZXw97N1oiSelMtoaJA_pIKsw9mPPpk6zPmaJoM/w400-h379/1600250606677.jpg" title="Vazhaipoo pitlai recipe, Banana blossom pitlai recipe" width="400" /></a></div>
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Vazhaipoo (banana flower) is a super food with excellent source of dietary fibres and has many health benefits. These flowers are loaded with magnesium, which improves mood swings and brings down stress levels. It is packed with essential minerals like protein, potassium, calcium, copper, phosphorus and iron. <br />
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<b>INGREDIENTS:</b></div>
<ul>
<li>Vazhaipoo (Banana blossom) - 3 cups chopped</li>
<li>Tamarind - half the size of a lemon </li>
<li>Cooked black channa dhal - 1/2 cup</li>
<li>Toor dhal - 1/4 cup</li>
<li>Cooked gram dhal (kadalai paruppu) - 2 tablespoons</li>
<li>Turmeric powder - 1/4 tsp.</li>
<li>Salt - to taste</li>
</ul>
<b>To fry in oil and dry grind to a powder:</b><br />
<ul>
<li>Oil - 1 teaspoon</li>
<li>Black pepper - 6 nos.</li>
<li>Gram dhal - 1 tablespoon</li>
<li>Urad dhal - 1 tablespoon</li>
<li>Dry red chillies - 2 or 3</li>
<li>Coconut scraped - 3 tablespoons</li>
<li>Hing - a small berry sized</li>
</ul>
<b>To temper:</b><br />
<ul>
<li>Oil - 1 tsp.</li>
<li>Mustard seeds - 1/4 tsp.</li>
<li>Split urad dhal - 1/2 tsp.</li>
<li>Curry leaves - a sprig</li>
</ul>
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<b>METHOD:</b><br />
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Clean and chop banana blossoms <a href="https://www.shanthisthaligai.com/2011/06/how-to-clean-vazhaipoo-banana-blossom.html">as said here</a>. Pressure cook toor dhal, mash and keep aside. Cook black chenna dal and gram dhal separately with turmeric powder. When cooked, drain the water completely and keep aside. Soak tamarind in water and extract juice from it. Keep aside.<br />
<br />
Fry the items(except coconut) given in "To fry in oil and grind to a paste". Dry grind to a coarse powder.<br />
<br />
Heat oil in the same kadai, add tempering items, when golden brown, add squeezed banana blossoms, add turmeric powder, salt and mix well. Add little water, cook covered and when half done, add mashed tur dhal, cooked kala chenna and gram dal, pour in the tamarind extract and allow it to boil for a while until raw smell diffuses. Now add ground powder. Allow it to boil until thick. <br />
<br />
Vazhaipoo pitlai (Banana blossom) pitlai is ready to be served with hot rice and ghee. Shanthi Krishnakumarhttp://www.blogger.com/profile/06582441349117334600noreply@blogger.com4tag:blogger.com,1999:blog-1937626917325408136.post-44487272201420602142020-08-29T02:49:00.003-07:002020-08-29T03:04:42.090-07:00BROKEN WHEAT PONGAL RECIPE / DALIA PONGAL RECIPE / LAPSI PONGAL RECIPE<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMNld1AzF1ezjVWOWKU8ohZ0-t9r5mt45n_729FVmedyzodelegcH4rhfQ4WEYBuCOWh-mAIF27Mcbx6W23vWnUPwSSI7UpPHXpHiIGY6h_zQAdpvYAeYAdYIR4YiOyVnZ4VTKA7Vd-Qo/s1600/20200829_145558.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="lapsi pongal recipe, Dalia pongal, " border="0" data-original-height="1210" data-original-width="1600" height="302" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMNld1AzF1ezjVWOWKU8ohZ0-t9r5mt45n_729FVmedyzodelegcH4rhfQ4WEYBuCOWh-mAIF27Mcbx6W23vWnUPwSSI7UpPHXpHiIGY6h_zQAdpvYAeYAdYIR4YiOyVnZ4VTKA7Vd-Qo/s400/20200829_145558.jpg" title="Broken wheat pongal recipe, dalia pongal recipe, " width="400" /></a></div>
Broken wheat pongal is a healthy and easy South Indian breakfast dish prepared with samba variety wheat. It is known as Dalia in Hindi. I make this during vrat days. This dish is bachelor friendly and a healthy substitute for rice as well.<br />
NOTE: Vegans can avoid ghee and use any plant based oil. <br />
<br />
INGREDIENTS:<br />
<ul>
<li>Broken wheat - 1/2 cup </li>
<li>Moong dal - 1/2 cup </li>
<li>Black pepper - 1/8 tsp. </li>
<li>Cumin seeds - 1/8 tsp. </li>
<li>Grated ginger - 1 tsp </li>
<li>Asafoetida </li>
<li>Water - 2 cups</li>
<li>Salt - to taste </li>
<li>Curry leaves </li>
</ul>
To temper:<br />
<ul>
<li>Oil - 1 tablespoon </li>
<li>Ghee - 1 tablespoon </li>
<li>Pepper-jeera powder - 2 tsp </li>
</ul>
<div style="text-align: center;">
<iframe allowfullscreen="" class="YOUTUBE-iframe-video" data-thumbnail-src="https://i.ytimg.com/vi/sVvAPCxkfTQ/0.jpg" frameborder="0" height="266" src="https://www.youtube.com/embed/sVvAPCxkfTQ?feature=player_embedded" width="320"></iframe></div>
<br />
METHOD:<br />
<ul>
<li>Heat a pan and dry roast broken wheat until it becomes white.</li>
<li>Dry roast moong dal until hot.</li>
<li>Wash both dal and broken wheat, drain and keep aside.</li>
<li>Take a vessel, add water and all ingredients, mix well and pressure cook for 4-5 whistles.</li>
<li>When the pressure is released, take out the vessel, add pepper-jeera powder to the pongal. Heat oil and ghee and pour on top of it. Mix well. Serve hot with any chutney of your choice.</li>
</ul>
Shanthi Krishnakumarhttp://www.blogger.com/profile/06582441349117334600noreply@blogger.com1tag:blogger.com,1999:blog-1937626917325408136.post-11752567418160207142020-08-12T06:04:00.001-07:002020-08-12T09:20:41.323-07:00IYENGAR KALYANA GOTHSU RECIPE / KALYANA GOTHSU RECIPE<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYyNvrwki98nqtU5vQgr1Qr-yfpYlJ4OQHifdbjAKPg1HETnEvMb3-h6pn-PLMpxv-F_yh1nl1v_BOw5xCbqGrtGlN3aaPSr3O5oEw56tOJoNDNqY0TcZR0JBA5bAPXgnHnB44AA7_JzA/s1600/KALYANA+GOTHSU.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Iyengar kalyana gotsu recipe, Kalyana gotsu recipe" border="0" data-original-height="352" data-original-width="400" height="351" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYyNvrwki98nqtU5vQgr1Qr-yfpYlJ4OQHifdbjAKPg1HETnEvMb3-h6pn-PLMpxv-F_yh1nl1v_BOw5xCbqGrtGlN3aaPSr3O5oEw56tOJoNDNqY0TcZR0JBA5bAPXgnHnB44AA7_JzA/s400/KALYANA+GOTHSU.jpg" title="Iyengar kalyana gothsu recipe, Kalyana gothsu recipe" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<br />
Kalyana Gothsu is a traditional, side dish for tiffin, served almost in all south indian marriages. Iyengar kalyana gothsu is popular for its unique taste, just as iyengar puliyodharai and pulikachal. It goes well with <a href="https://www.shanthisthaligai.com/2009/05/venn-pongal.html">venn pongal</a>, <a href="https://www.shanthisthaligai.com/2009/03/i-d-l-i.html">idli</a>, <a href="https://www.shanthisthaligai.com/2009/03/dosai.html">dosa</a>, <a href="https://www.shanthisthaligai.com/2015/07/uthappam-oothappam-onion-uthappam.html">uthappam</a> and <a href="https://www.shanthisthaligai.com/2009/12/arisi-upma.html">arisi upma</a>. Not as thick as sambar and not too thin, kalyana gothsu is an excellent side dish and very simple to make.<br />
<br />
INGREDIENTS:<br />
<br />
Moong dal - 1/4 cup<br />
Tamarind - half of the key lime size<br />
Yellow pumpkin, brinjal, potato, carrot - 1 cup (chopped) <br />
Tomato - 1<br />
Sambar powder- 1 tsp.<br />
Turmeric powder - 1/8 tsp.<br />
<a href="https://www.shanthisthaligai.com/2012/10/karamudhu-podi-saaman-podi-iyengar.html">Karamudhu podi (mel podi)</a> OR <a href="https://www.shanthisthaligai.com/2016/05/all-purpose-kariyamudhu-podi-all.html">All purpose karamudhu podi</a> - 1 tablespoon<br />
<br />
Hing - 1/8 tsp. <br />
Salt - to taste<br />
<br />
To temper:<br />
Oil - 2 tablespoons<br />
Mustard seeds- 1/2 tsp. <br />
Green chilli -1<br />
Dry red chilli -1<br />
Curry leaves - 2 sprigs<br />
<br />
To garnish:<br />
Coriander leaves - few<br />
<br />
METHOD:<br />
<br />
Chop vegetables to small pieces. Cook Moong dhal with turmeric until soft, mash and keep aside.<br />
Soak tamarind in a cup of warm water and extract juice.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<iframe width="320" height="266" class="YOUTUBE-iframe-video" data-thumbnail-src="https://i.ytimg.com/vi/z9uqo2oGf4o/0.jpg" src="https://www.youtube.com/embed/z9uqo2oGf4o?feature=player_embedded" frameborder="0" allowfullscreen></iframe></div>
<br />
Heat a thick bottomed pan, temper with the given ingredients, add chopped vegetables, add little salt, turmeric powder, sambar powder and hing, mix well. Now add tamarind water, mashed moong dal and remaining salt and allow it to boil until the raw smell diffuses. Cook covered so that the vegetables are cooked well but not mushy. Add little water if necessary. Now add the <a href="https://www.shanthisthaligai.com/2012/10/karamudhu-podi-saaman-podi-iyengar.html">mel podi (karamudhu podi)</a> and allow it to boil again for 2 minutes. Garnish with coriander leaves.<br />
Serve Kalyana gothsu with <a href="https://www.shanthisthaligai.com/2009/05/venn-pongal.html">Vennpongal</a>, <a href="https://www.shanthisthaligai.com/2009/03/i-d-l-i.html">idli</a>, <a href="https://www.shanthisthaligai.com/2009/03/dosai.html">dosa</a>, <a href="https://www.shanthisthaligai.com/2015/07/uthappam-oothappam-onion-uthappam.html">uthappam</a> or <a href="https://www.shanthisthaligai.com/2009/12/arisi-upma.html">Arisi upma</a>.<br />
<br />
Recipe links for Karamudhu podi:<br />
<a href="https://www.shanthisthaligai.com/2012/10/karamudhu-podi-saaman-podi-iyengar.html">Karamudhu podi </a><br />
<a href="https://www.shanthisthaligai.com/2016/05/all-purpose-kariyamudhu-podi-all.html">All purpose karamudhu podi</a>Shanthi Krishnakumarhttp://www.blogger.com/profile/06582441349117334600noreply@blogger.com5tag:blogger.com,1999:blog-1937626917325408136.post-90364651026973547102020-08-08T08:04:00.000-07:002020-08-08T08:05:27.404-07:00INJI KARUVEPPILAI THOGAYAL / GINGER CURRY LEAVES THOGAYAL<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9kT6R-EN4DsEUmVQRjcCD3R5O5IEh0kiZ_9sJa4jTKR6h-S-oegsjbDuIVCuTb2uXF_DIxCSiRAwcoLlYNaGyydu_3ZZTupmcNsukiHg3TxH_uqyaG-WdUA4bgWuyC4p1FlFOOdKutXE/s1600/1596892544137.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="ginger-curryleaves-recipe, inji-karuveppilai-recipe, thogayal" border="0" data-original-height="1600" data-original-width="1216" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9kT6R-EN4DsEUmVQRjcCD3R5O5IEh0kiZ_9sJa4jTKR6h-S-oegsjbDuIVCuTb2uXF_DIxCSiRAwcoLlYNaGyydu_3ZZTupmcNsukiHg3TxH_uqyaG-WdUA4bgWuyC4p1FlFOOdKutXE/s400/1596892544137.jpg" title="Inji karuveppilai thogayal recipe, Ginger curry leaves thogayal recipe" width="303" /></a></div>
Ginger has many medicinal properties. It has been used to aid digestion, reduce nausea and help fight flu and common cold. Ginger has powerful anti-inflammatory, anti-bacterial, anti-viral, and other health properties. <br /><br />INGREDIENTS:<br /><br />Curry leaves - 1 cup (tightly packed)<br />Ginger - finely chopped - 3 tablespoons<br />Tamarind - amla sized<br />Scraped coconut - 1/2 cup<br />Dry red chillies - 2<br />Pepper - 1/2 tsp.<br />Urad dhal - 1 tablespoon<br />Salt - to taste<br />Hing - 1/4 tsp. or hard type asafoetida- turkey berry sized<br />Gingelly oil - 1 tablespoon<br /><br />METHOD:<br /><br />Peel ginger skin and chop ginger into small pieces.<br /><br />Heat a kadai, add a tsp. of gingelly oil and fry asafoetida (I used the hard type), red chillies, pepper, urad dhal to golden brown. Keep aside.<br /><br />In the same kadai, add remaining oil and saute the curry leaves without moisture and without raw smell. Add ginger, give a quick saute. Allow it to cool. <br /><br />First blend curry leaves, ginger, chillies and tamarind without water. Now add remaining items with very little water, salt and grind to a coarse, thick paste. Do not add too much water.<br /><br />Inji Karuveppilai thogayal is ready to be mixed with hot cooked rice and ghee or sesame oil.This goes well as a side dish for arisi upma, idli, dosa and adai.Shanthi Krishnakumarhttp://www.blogger.com/profile/06582441349117334600noreply@blogger.com3tag:blogger.com,1999:blog-1937626917325408136.post-16124514270688456952020-07-29T03:30:00.003-07:002020-07-31T23:10:42.378-07:00PARANGIKKAI PAAL KOOTU / YELLOW PUMPKIN PAAL KOOTU <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidkcdVRu9huKXDGKfh6gpXcmvWK0bFtqWFdLXzj_hfqh55Ttzkk2TQyzua_oIxYzTBLNm2JukSCgek_-FMl3mOJoLoeRy97hNzL8K0pPVGjy7nt1sTNS0baUNjWmCgUdFfNt71DdCkcc4/s1600/1596016510171.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Parangikkai paal kootu recipe, paal kootu recipe, Yellow pumpkin paal kootu recipe" border="0" data-original-height="1080" data-original-width="1201" height="358" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidkcdVRu9huKXDGKfh6gpXcmvWK0bFtqWFdLXzj_hfqh55Ttzkk2TQyzua_oIxYzTBLNm2JukSCgek_-FMl3mOJoLoeRy97hNzL8K0pPVGjy7nt1sTNS0baUNjWmCgUdFfNt71DdCkcc4/w400-h358/1596016510171.jpg" title="Iyengar style parangikkai paal kootu recipe, Yellow pumpkin milk curry recipe," width="400" /></a></div>
<div>
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<div>
Paal kootu is a heirloom recipe, a kootu variety with mild sweetness (stew) made with milk and specific vegetables like yellow pumpkin and snakegourd. This tastes great as a side dish with vatha kuzhambu or can be mixed with cooked rice. There are variations of making this dish, this is my grandma's way of making paal kootu.</div>
<div>
<br /></div>
<div>
INGREDIENTS:</div>
<ul>
<li>Diced yellow pumpkin - 2 cups</li>
<li>Milk - 1/2 cup</li>
<li>Rice flour - 1 tsp.</li>
<li>Salt - 1/8 tsp.</li>
<li>Sugar - 1 tablespoon ( add more if you like it too sweet)</li>
<li>Hing - 1/8 tsp.</li>
<li>Turmeric powder - 1/4 tsp.</li>
<li>Sambar powder - 1/2 tsp.</li>
<li>Green chilli - 1 slit (optional)</li>
<li>Grated coconut - 1 tablespoon</li>
<li>Water - as needed </li>
</ul>
<div>
</div>
<div>
To temper:</div>
<ul style="text-align: left;">
<li>Coconut oil or ghee - 2 tsp.</li>
<li>Mustard seeds- 1/4 tsp.</li>
<li>Split urad dhal - 1 tsp.</li>
<li>Curry leaves - few</li>
</ul>
<div>
</div>
<div class="separator" style="clear: both; text-align: center;">
<iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/v1cIqEBmDpY" width="320" youtube-src-id="v1cIqEBmDpY"></iframe></div>
<div>
<br /></div>
<div>
</div>
<div>
METHOD:</div>
<div>
</div>
<div>
<ul style="text-align: left;">
<li>Peel and chop parangikkai (yellow pumpkin) into chunks. Add very little water to it and add turmeric powder, sambar powder, salt, hing and slit green chillies. </li>
<li>Cook until soft but not mushy. </li>
<li>Dissolve rice flour in milk and add to it. Add sugar and grated coconut. Sugar can be added as required.</li>
<li>Mix gently and add water to get the desired consistency. Temper with the given ingredients.</li>
<li>Traditional and unique Parangikkai paal kootu is ready. </li>
</ul>
</div>
<div>
<br /></div>
Shanthi Krishnakumarhttp://www.blogger.com/profile/06582441349117334600noreply@blogger.com1tag:blogger.com,1999:blog-1937626917325408136.post-45299132170690822222020-06-05T08:52:00.000-07:002020-06-05T09:05:46.656-07:00KATHAL BIRYANI RECIPE / RAW JACKFRUIT BIRYANI RECIPE<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMB4ikaIuxM-zurzTOiPVMCF2ZMq8AXOTdngu1nPtbBaTvn3FRDsp2GtimtcbDrS5LLnWsRWpDqaASSz9heTMxzBBK3vgWJQ7dfYj_O2__WRLJVbxuUERmDdzuTbIxoIazRP_usqdhe_k/s2268/1591369777091.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Kathal pulao, Raw jackfruit pulao, Palakkai pulao" border="0" data-original-height="2268" data-original-width="2268" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMB4ikaIuxM-zurzTOiPVMCF2ZMq8AXOTdngu1nPtbBaTvn3FRDsp2GtimtcbDrS5LLnWsRWpDqaASSz9heTMxzBBK3vgWJQ7dfYj_O2__WRLJVbxuUERmDdzuTbIxoIazRP_usqdhe_k/s400/1591369777091.jpg" title="Kathal biryani recipe, Raw jackfruit biryani recipe, Palakkai biriyani recipe" width="400" /></a></div>
<div class="MsoNormal" style="margin-bottom: 0in;">
</div>
<div class="MsoNormal" style="margin-bottom: 0in;">
INGREDIENTS:</div>
<ul>
<li>Basmati rice - 1 cup </li>
<li>Chopped raw jackfruit (kathal) - 2 cups</li>
<li>Cloves - 3</li>
<li>Cardamom - 2</li>
<li>Cinnamon - 2 sticks</li>
<li>Bay leaf - 2</li>
<li>Star anise - 1</li>
<li>Stone flower - a pinch</li>
<li>Mint leaves - Β½ cup</li>
<li>Grated ginger - 1 tsp</li>
<li>Salt - to taste</li>
<li>Coriander leaves - to garnish</li>
<li>Ghee - 1 tsp. </li>
<li>Oil - 2 tablespoons</li>
<li>Saffron - few strands </li>
<li>Warm milk - 1 tsp.</li>
</ul>
<div class="MsoNormal" style="margin-bottom: 0in;">
<b>To marinate:</b></div>
<ul>
<li>Amchur
powder - ΒΌ tsp.</li>
<li>Garam masala
powder - 1 tsp.</li>
<li>Coriander
powder - 1 tsp.</li>
<li>Cumin powder
- ΒΌ tsp.</li>
<li>Turmeric
powder - ΒΌ tsp.</li>
<li>Chilli
powder - ΒΎ tsp.</li>
<li>Curd - 3 tablespoons</li>
<li>Salt - a
generous pinch</li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1m5cvh_nSTOBOvZPC5piawAPNOXacIF4hrc9AEOLy0pq6Nvh2SNANDEIPklho-sivNjiNh7qpseHNoH3OlNV2i916lMM6ADC8U04cRRMwf9rLow5rBuPY58_E-rZ6S6P_Lb-kyqwgk_o/s3023/1591369691629.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Kathal pulao, Raw jackfruit pulao, Palakkai pulao" border="0" data-original-height="3023" data-original-width="2268" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1m5cvh_nSTOBOvZPC5piawAPNOXacIF4hrc9AEOLy0pq6Nvh2SNANDEIPklho-sivNjiNh7qpseHNoH3OlNV2i916lMM6ADC8U04cRRMwf9rLow5rBuPY58_E-rZ6S6P_Lb-kyqwgk_o/s400/1591369691629.jpg" title="Kathal biryani recipe, Raw jackfruit biryani recipe, Palakkai biriyani recipe" width="300" /></a></div>
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<br />
<div class="separator" style="clear: both; text-align: center;">
<iframe width="320" height="266" class="YOUTUBE-iframe-video" data-thumbnail-src="https://i.ytimg.com/vi/F5sEjFyGHb8/0.jpg" src="https://www.youtube.com/embed/F5sEjFyGHb8?feature=player_embedded" frameborder="0" allowfullscreen></iframe></div>
<br />
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0in;">
METHOD:</div>
<ul>
<li>Wash and
soak basmati rice for Β½ an hour. Grate ginger. Soak saffron in a spoon of warm milk. Keep aside.</li>
<li>Clean, wash and
chop raw jackfruit (kathal) to big chunks. Marinate with the given ingredients for 10
minutes.</li>
<li>In a
pressure pan, heat oil and ghee, add the whole spices, mint leaves, grated
ginger, saute for a minute. Add marinated raw jackfruit (kathal). Stir for a
minute. Drain rice and add to it. Mix well.
Add salt as needed. Pressure cook for 3 whistles.When pressure has subsided, add soaked saffron, mix gently.</li>
<li>Garnish with coriander
leaves. Serve hot with raitha or chips
of your choice.</li>
</ul>
Shanthi Krishnakumarhttp://www.blogger.com/profile/06582441349117334600noreply@blogger.com0tag:blogger.com,1999:blog-1937626917325408136.post-33505061895287413252020-05-28T07:57:00.001-07:002020-05-28T08:42:57.127-07:00BARLEY AMARANTH GREENS KHICHDI RECIPE / BARLEY GREENS KHICHRI<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1qyIzac3TiOuMwRGIHw74qqCV0MZci1Oun7Ldf1GReG0ptgOY0fwDUDly_eQKDHaCf5ne99CYRzPqzalrqfuqH56bVRYdesBBYRCzMARlxL5O2Un0xHuUEyOm6Tunjlkh9PQUStXwWgI/" style="margin-left: 1em; margin-right: 1em;"><img alt="Barley khichdi recipe, Barley amaranth greens khichdi recipe" border="0" data-original-height="2281" data-original-width="2227" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1qyIzac3TiOuMwRGIHw74qqCV0MZci1Oun7Ldf1GReG0ptgOY0fwDUDly_eQKDHaCf5ne99CYRzPqzalrqfuqH56bVRYdesBBYRCzMARlxL5O2Un0xHuUEyOm6Tunjlkh9PQUStXwWgI/w390-h400/1590640872101.jpg" title="Barley amaranth leaves khichri recipe, Barley amaranth khichuri recipe" width="390" /></a></div>
<div>
</div>
<div>
Barley is a whole grain which has rich fiber, vitamins, and minerals which has various health benefits. Consuming a diet rich in whole grains help in reducing the risk of obesity, diabetes, heart disease etc. This is an easy, one pot, healthy recipe without rice. Ideal for bachelors' cooking. This can be made in a jiffy.</div>
<div>
<br /></div>
<div>
INGREDIENTS: </div>
<ul style="text-align: left;">
<li>Barley - 3/4 cup </li>
<li>Tur dal - 1/4 cup </li>
<li>Moong dal - 1/4 cup </li>
<li>Green peas - 1/4 cup </li>
<li>Amaranth greens (Mulaikeerai)chopped - 3 cups </li>
<li>Cumin seeds - 1/2 tsp </li>
<li>Coriander seeds - 1 tsp </li>
<li>Turmeric powder - 1/4tsp </li>
<li>Chilli powder - 3/4tsp </li>
<li>Grated ginger - 1 tsp </li>
<li>Curry leaves - few </li>
<li>Salt - to taste </li>
<li>Coriander leaves - to garnish</li>
<li>Ghee- 1 tsp. for flavour (optional)</li>
<li>Barley:water ratio- 1:3 </li>
</ul>
<div>
</div>
<div>
To temper:</div>
<ul style="text-align: left;">
<li>Oil - 1 tsp.</li>
<li>Jeera- 1/4 tsp.</li>
<li>Curry leaves - few</li>
<li>Hing</li>
</ul>
<div>
</div>
<div>
</div>
<div>
METHOD:</div>
<div>
<br /></div>
<div>
</div>
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<div>
</div>
<div>
</div>
<ul style="text-align: left;">
<li>Wash and soak barley for 1 hour. Grate ginger. Crush coriander seeds. Dry roast, tur dal and moong dal.</li>
<li>Wash and chop greens. I have used amaranth greens. Any greens can be used.</li>
<li>Take a vessel, add required water, transfer all ingredients to it. Mix well, pressure cook for 6 whistles. When pressure has subsided, mix well. Add little water if necessary to get the desired consistency. </li>
<li>Temper with hing, jeera and curry leaves. Add ghee. Mix well. Garnish with coriander leaves. Serve hot.</li>
</ul>
Shanthi Krishnakumarhttp://www.blogger.com/profile/06582441349117334600noreply@blogger.com2tag:blogger.com,1999:blog-1937626917325408136.post-5345669609030165002020-05-27T06:52:00.002-07:002020-08-31T00:55:54.500-07:00HORSEGRAM ADAI RECIPE / KOLLU ADAI RECIPE<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgLL4R2aBQEg8qkZCbyolqQL6qGgj184A2ONLVfkTUgD07oZOkcT_NWtCY7Zo0ie6ZaR6ot-y3v1_CvTMeLiYWqSPKCH1RSzfAFZwxfMZiXHybwm38spnmJtNP_Wj3GFmi5kQkFRHxZTI/s1600/1590576443940.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Horsegram adai recipe, Kollu adai recipe" border="0" data-original-height="1600" data-original-width="1579" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgLL4R2aBQEg8qkZCbyolqQL6qGgj184A2ONLVfkTUgD07oZOkcT_NWtCY7Zo0ie6ZaR6ot-y3v1_CvTMeLiYWqSPKCH1RSzfAFZwxfMZiXHybwm38spnmJtNP_Wj3GFmi5kQkFRHxZTI/w630-h640/1590576443940.jpg" title="Horsegram adai, Kollu adai, Diabetic friendly recipe" width="393" /></a></div>
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Horsegram is considered a super food. It has the highest calcium content among pulses and has high source of protein. It is ideal for obesity people and diabetic friendly. </div>
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INGREDIENTS:</div>
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</div>
<div class="copyable-text" data-pre-plain-text="[5:15 PM, 5/27/2020] Shanthi Krishnakumar: ">
<ul style="text-align: left;">
<li><span class="_3FXB1 selectable-text invisible-space copyable-text" dir="ltr">Horse gram (Kollu) - 1/2 cup </span></li>
<li><span class="_3FXB1 selectable-text invisible-space copyable-text" dir="ltr"><span class="_3FXB1 selectable-text invisible-space copyable-text" dir="ltr">Idli rice - 1/4 cup</span></span></li>
<li><span class="_3FXB1 selectable-text invisible-space copyable-text" dir="ltr"><span class="_3FXB1 selectable-text invisible-space copyable-text" dir="ltr">Bengal Gram (Kadalai paruppu) - 1/2 cup</span></span></li>
<li><span class="_3FXB1 selectable-text invisible-space copyable-text" dir="ltr">Tur Dal - 1/4 cup
</span></li>
<li><span class="_3FXB1 selectable-text invisible-space copyable-text" dir="ltr">Ginger - 1" piece </span></li>
<li><span class="_3FXB1 selectable-text invisible-space copyable-text" dir="ltr">Hing - 1/8 tsp.
</span></li>
<li><span class="_3FXB1 selectable-text invisible-space copyable-text" dir="ltr">Red Chillies - 4
or 5 </span></li>
<li><span class="_3FXB1 selectable-text invisible-space copyable-text" dir="ltr">Curry leaves - 2 sprigs </span></li>
<li><span class="_3FXB1 selectable-text invisible-space copyable-text" dir="ltr">Salt - to taste</span></li>
<li><span class="_3FXB1 selectable-text invisible-space copyable-text" dir="ltr">Oil - to drizzle</span></li>
</ul>
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<iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/iNQnZ7K0bj8" width="320" youtube-src-id="iNQnZ7K0bj8"></iframe></div>
<div class="_3zb-j" dir="ltr">
</div>
<div class="_3zb-j" dir="ltr">
<br /></div>
<div class="_3zb-j" dir="ltr">
METHOD:<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd6UfvntNBUpHUDG2zvxNiHng1-z4OJ4N455DQ8kEWlgViMikKbNG4FQzbdhnCKhyphenhyphen05BJPrv2fO8hoJJi2iO6fKFTyP89RNwbdf_Z3AepM1_Okuyvy9dxIUuVX-p-pJ2HGADFaixQyb8Y/s1600/1590593278366.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd6UfvntNBUpHUDG2zvxNiHng1-z4OJ4N455DQ8kEWlgViMikKbNG4FQzbdhnCKhyphenhyphen05BJPrv2fO8hoJJi2iO6fKFTyP89RNwbdf_Z3AepM1_Okuyvy9dxIUuVX-p-pJ2HGADFaixQyb8Y/s400/1590593278366.jpg" width="400" /></a></div>
</div>
<ul style="text-align: left;">
<li>Soak dhals, chillies and rice together in water for 4 hours. Drain the water. Reserve very little of soaked water to grind. Grind in a blender to a coarse, thick paste with ginger, curry leaves and salt. Add very little soaked water if necessary. </li>
<li>Heat a tawa. <span class="oi732d6d ik7dh3pa d2edcug0 qv66sw1b c1et5uql a8c37x1j muag1w35 ew0dbk1b jq4qci2q a3bd9o3v knj5qynh oo9gr5id hzawbc8m" dir="auto">Keep the batter thick and spread adai with hands on tawa directly or make it thin and spread the batter with a ladle. Drizzle oil on sides. Cover and cook for a couple of minutes. When done flip to the other side. No need to cover now. Cook until crisp golden on both sides. Serve hot with butter, jaggery , dosai milagai podi or avial. </span></li>
</ul>
<div class="_3zb-j" dir="ltr">
<span class="_3FXB1 selectable-text invisible-space copyable-text" dir="ltr"></span><span class="ZhF0n WyHOW"></span></div>
</div>
Shanthi Krishnakumarhttp://www.blogger.com/profile/06582441349117334600noreply@blogger.com0tag:blogger.com,1999:blog-1937626917325408136.post-63134233278767937812020-05-16T23:04:00.000-07:002020-05-16T23:26:34.593-07:00STUFFED TUMBLER IDLI<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDNPtB1VQgATcnD9bW6zBYMnzFx4U517ydnJHc2A6kDNBhzdmmd0W_kZRAEps6a2Crnyjgj8uPdblTtQsASlHggECROciyH8cz_ZcZNr32ETdok5rN_A0mvZ7tPDrgknX17Doo2tCWvFM/s1600/20200517_102140.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Stuffed tumbler idli recipe" border="0" data-original-height="1280" data-original-width="960" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDNPtB1VQgATcnD9bW6zBYMnzFx4U517ydnJHc2A6kDNBhzdmmd0W_kZRAEps6a2Crnyjgj8uPdblTtQsASlHggECROciyH8cz_ZcZNr32ETdok5rN_A0mvZ7tPDrgknX17Doo2tCWvFM/w480-h640/20200517_102140.jpg" title="Stuffed glass idli recipe" width="480" /></a></div>
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</div>
<div>
<br /></div>
<div>
INGREDIENTS:</div>
<div>
</div>
<div>
<ul style="text-align: left;">
<li>Idli batter - as needed</li>
</ul>
</div>
<div>
For the filling:</div>
<ul style="text-align: left;">
<li>Oil- 2 tsp.</li>
<li>Ajwain - 1/2 tsp</li>
<li>Chilli powder - 1/2 tsp.</li>
<li> Turmeric powder - 1/4 tsp</li>
<li> Curry leaves - finely chopped</li>
<li>Coriander leaves - finely chopped</li>
<li>Green chillies - finely chopped</li>
<li> Boiled potato - 2 medium</li>
<li>Salt - to taste</li>
</ul>
<div>
</div>
<div>
To coat:</div>
<div style="text-align: left;">
<ul>
<li>Dosai milagai podi and gingelly oil</li>
</ul>
</div>
<div>
METHOD:</div>
<div>
</div>
<div>
<ul style="text-align: left;">
<li>Boil, peel and grate potatoes. Add turmeric powder, chilli powder, coriander leaves, mix well and keep aside for 5 minutes.</li>
</ul>
</div>
<div>
</div>
<div>
</div>
<div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuMphB4QvJg8a2vnf5PBZVfKYOsY_xUpFK4sIC435VEPwelt-VQZsn6uGvPIC5QMaBlGeHwHV3cKyAgoYV7qHQTkf8UAfHay2Hji4VC5rXbn4XJeloI6BpCnKdJt-_PerBOlAjAxsfJFs/" style="margin-left: 1em; margin-right: 1em;"><img alt="Stuffed tumbler idli recipe" border="0" data-original-height="2712" data-original-width="2244" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuMphB4QvJg8a2vnf5PBZVfKYOsY_xUpFK4sIC435VEPwelt-VQZsn6uGvPIC5QMaBlGeHwHV3cKyAgoYV7qHQTkf8UAfHay2Hji4VC5rXbn4XJeloI6BpCnKdJt-_PerBOlAjAxsfJFs/w265-h320/1589691406952.jpg" title="Stuffed glass idli recipe" width="265" /></a></div>
</div>
<div>
</div>
<ul>
<li>Heat oil in a pan. Add curry leaves, green chillies and the potato mixture. Add salt to taste, mix well and saute for 2 minutes. When cool, roll into cylindrical shape just to fit in the size of the tumblers.</li>
<li>
Grease gingelly oil inside the stainless steel tumblers, pour a ladle of idli batter. Place the potato rolls in the centre and cover again with batter (little less than the rim, this enables the idli to just rise upto the rim).</li>
<li>
Steam the potato stuffed idlis for 8 minutes or until done.</li>
<li>When slightly cool, run a knife through the sides and unmould the idlis gently.</li>
<li>Roll these idlis with dosai milagai podi and oil mixture to coat well. Cut into circles and serve with accompaniments of your choice. </li>
<li>These idlis doesn't need any accompaniments and tasty by itself. An interesting lunch box recipe for kids is ready.</li>
</ul>
Adapted from sailajakitchen.org <br />
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Shanthi Krishnakumarhttp://www.blogger.com/profile/06582441349117334600noreply@blogger.com0tag:blogger.com,1999:blog-1937626917325408136.post-6110298379452665672020-04-18T23:27:00.002-07:002020-08-31T00:57:00.569-07:00MASOOR DAL DOSA RECIPE<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCJ3U2rHdZzW9eTEme7R5wFklzZhayq0Xs6acSiYKo9BIWG1lagxwQfZCWth5Xq02lWLYMjag20wBH-xTr6n4KBBf-zHSq4xGcLjZs_pGuN5z_C8udCcMHwZRTpN0BM7s4376RTirnoHE/s1600/20200417_210837.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1523" data-original-width="1600" height="380" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCJ3U2rHdZzW9eTEme7R5wFklzZhayq0Xs6acSiYKo9BIWG1lagxwQfZCWth5Xq02lWLYMjag20wBH-xTr6n4KBBf-zHSq4xGcLjZs_pGuN5z_C8udCcMHwZRTpN0BM7s4376RTirnoHE/s400/20200417_210837.jpg" width="400" /></a></div>
<br />
INGREDIENTS:<br />
<ul>
<li> Dosa rice or Idli rice - 3 1/2 cups</li>
<li>Masoor dhal or Tur dhal - 3/4 cup</li>
<li>Whole white urad dhal - 1 cup</li>
<li>Thick poha(Aval) - 1/4 cup </li>
<li>Dry red chilli - 2 </li>
<li>Methi seeds (Fenugreek seeds) - 1/2 tsp.</li>
<li>Jeera - 1 tsp. </li>
<li>Salt - to taste</li>
<li>Oil - to drizzle</li>
</ul>
<br />
METHOD:<br />
<ul>
<li>Soak all the above ingredients together for 4 hrs. </li>
<li>Grind it with salt to a smooth batter. Ferment for 6 hours. </li>
<li>Heat a dosa tawa, pour the batter and spread it thin to form a circle. Drizzle oil around the dosa, cook until golden brown and crisp.</li>
<li>Serve with <a href="https://www.shanthisthaligai.com/2009/03/dosai-molaga-podi.html">dosai milagai podi</a>, kara chutney or any chutney of your choice. </li>
</ul>
Shanthi Krishnakumarhttp://www.blogger.com/profile/06582441349117334600noreply@blogger.com2tag:blogger.com,1999:blog-1937626917325408136.post-33419155791681653532020-04-18T00:21:00.000-07:002020-08-31T00:57:16.465-07:00LEMONADE RECIPE (SWEET AND SALTY VERSION)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2FuWQ7nz4QfXCGH3sl082aUQPepA2-yRMSMNZga75ef6RK4Ld2qRbcKLIlf3rFjyUfuZ_hU-p95FLpr5xonl0_rIOI-ast5c9-0NSt9jeZj6ofN4H9oFoDameJsZ7QvEVBGdN9sdK8Mc/s1600/lemonade+recipe.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Lemonade-sweet-and-salty-recipe" border="0" data-original-height="1600" data-original-width="1197" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2FuWQ7nz4QfXCGH3sl082aUQPepA2-yRMSMNZga75ef6RK4Ld2qRbcKLIlf3rFjyUfuZ_hU-p95FLpr5xonl0_rIOI-ast5c9-0NSt9jeZj6ofN4H9oFoDameJsZ7QvEVBGdN9sdK8Mc/s400/lemonade+recipe.jpg" title="Salty-lemonade-recipe, Lemonade-recipe" width="298" /></a></div>
<br />
<span aria-live="polite" class="fbPhotosPhotoCaption" data-ft="{"tn":"K"}" id="fbPhotoSnowliftCaption" tabindex="0"><span class="hasCaption">This is an excellent,simple to make and refreshing cooler. Chia seeds are the most nutritious and are loaded with fiber, protein, Omega-3 fatty acids.Lemon also has its known health benefits. </span></span><br />
<span aria-live="polite" class="fbPhotosPhotoCaption" data-ft="{"tn":"K"}" id="fbPhotoSnowliftCaption" tabindex="0"><span class="hasCaption"><br /></span></span>
INGREDIENTS:<br />
<br />
For salt version: <br />
<ul>
<li>Indian lemon/Key lime - 2</li>
<li>Chia seeds - 1 tsp. </li>
<li>Water - 2 cups</li>
<li>Chopped mint and coriander leaves - few</li>
<li>Ginger juice - 1/4 tsp</li>
<li>Rock salt - 1/4 tsp.</li>
<li>Black pepper powder - a pinch</li>
</ul>
For sugar version:<br />
<ul>
<li>Indian lemon/Key lime - 2</li>
<li>Water - 2 cups</li>
<li>Sugar or Honey - as needed</li>
<li>Salt - a pinch </li>
<li>Other ingredients mentioned above - optional</li>
</ul>
METHOD:<br />
<ul>
<li>Soak chia seeds in 1/4 cup of water for 45 minutes. </li>
<li>Squeeze lemon. Combine lemon juice, sugar, honey or salt, give a quick blend in a mixie.</li>
<li>Add water and all ingredients. Mix well. Pour in a serving glass, add ice cubes, serve chilled.</li>
</ul>
Variation:<br />
A pinch of black salt can be added. Palm sugar can be substituted for sugar.Shanthi Krishnakumarhttp://www.blogger.com/profile/06582441349117334600noreply@blogger.com2tag:blogger.com,1999:blog-1937626917325408136.post-48456737690965215302020-04-18T00:04:00.002-07:002020-08-31T00:57:26.994-07:00CANTALOUPE CHIA SEEDS SMOOTHIE RECIPE / MUSK MELON CHIA SEEDS SMOOTHIE RECIPE<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCSJ-zPMQpWvwZkMAq4_LJEmqAdrMdkSFvuuD2SWijUJj8nUPyDICoOibZXwg_bc6tuyfyUH4kqCu2RfrLnaIue41QX7PdFvLTo2MrXmPaeBo_5HsgkmndZXhZAxpVO6aBxHLFxRaua-8/s1600/Cantaloupe+chia+seeds+smoothie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Cantaloupe-smoothie, Muskmelon-chia seeds-smoothie" border="0" data-original-height="1600" data-original-width="1415" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCSJ-zPMQpWvwZkMAq4_LJEmqAdrMdkSFvuuD2SWijUJj8nUPyDICoOibZXwg_bc6tuyfyUH4kqCu2RfrLnaIue41QX7PdFvLTo2MrXmPaeBo_5HsgkmndZXhZAxpVO6aBxHLFxRaua-8/s400/Cantaloupe+chia+seeds+smoothie.jpg" title="Cantaloupe-chia seeds-smoothie-recipe, Muskmelon-smoothie-recipe" width="352" /> </a></div>
<br />
INGREDIENTS: <br />
<ul>
<li>Cantaloupe (Musk melon) - 1 cup cubed</li>
<li>Chia seeds - 1 tsp.</li>
<li>Manuka honey - as needed</li>
<li>Palm sugar or Jaggery - optional (as manuka honey will be more sweet)</li>
<li>Water - 1/2 cup</li>
<li>Ice cubes -2 </li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA7Gxh7vbPRKSJS6PcP10xAI7V4gecHsRJ22N_9qWoqvFQRVXfgZ595sfWzZYQzm_sT1zMs5NkS9sxb7epFBFh8HXFGC7P9_bgyLJ8wT7XqQGuX4Jz6LdMUct6FRZXPvWiJ2_2dofdb0g/s1600/CNATALOUPE+SMOOTHIE.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Cantaloupe-smoothie, Muskmelon-chia seeds-smoothie" border="0" data-original-height="1068" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA7Gxh7vbPRKSJS6PcP10xAI7V4gecHsRJ22N_9qWoqvFQRVXfgZ595sfWzZYQzm_sT1zMs5NkS9sxb7epFBFh8HXFGC7P9_bgyLJ8wT7XqQGuX4Jz6LdMUct6FRZXPvWiJ2_2dofdb0g/s400/CNATALOUPE+SMOOTHIE.jpg" title="Cantaloupe-chia seeds-smoothie-recipe, Muskmelon-smoothie-recipe" width="400" /></a></div>
METHOD:<br />
<ul>
<li>Soak chia seeds in water for 45 minutes.</li>
<li>Peel and cut muskmelon(Cantaloupe) into cubes, and water and blend in a mixie to puree. </li>
<li>Combine puree, soaked chia seeds and manuka honey. Mix well. Top with ice cubes.Serve chilled.</li>
</ul>
Shanthi Krishnakumarhttp://www.blogger.com/profile/06582441349117334600noreply@blogger.com0tag:blogger.com,1999:blog-1937626917325408136.post-11445220727077815042020-04-17T00:19:00.001-07:002020-08-31T00:57:59.392-07:00FOXTAIL MILLET TOMATO NEER DOSA<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoWxhmUPM_8oH_VdrU4NAlzXD0VHtsJr2XMXYR0wITw0CWbZeYgb63h7dv5Un9pWILLMv9POsrgqpuS-nCtvPc-CtxLro1fB6zGyJYeBPVhTPuoRIuBrNWbI_PJZNU9iaeV0QyBxxstbw/s1600/Thinai+tomato+neer+dosai.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="foxtail millet tomato neer dosa, tomato neer dosa, Millet mania" border="0" data-original-height="1591" data-original-width="1600" height="397" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoWxhmUPM_8oH_VdrU4NAlzXD0VHtsJr2XMXYR0wITw0CWbZeYgb63h7dv5Un9pWILLMv9POsrgqpuS-nCtvPc-CtxLro1fB6zGyJYeBPVhTPuoRIuBrNWbI_PJZNU9iaeV0QyBxxstbw/s400/Thinai+tomato+neer+dosai.jpg" title="FOXTAIL MILLET, MILLET RECIPES, Millet neer dosa, Millet cooking, " width="400" /></a></div>
<br />
INGREDIENTS:<br />
<ul>
<li>Foxtail millet (Thinai) or Any millet - 2 cups </li>
<li>Grated Coconut - 1/2 cup </li>
<li>Tomato - 2 medium sized</li>
<li>Salt - to taste</li>
<li>Oil</li>
</ul>
<br />
METHOD:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAOXHPIud-ZLs_y5VYQhGl5-pmijxQTaQXfB74dMlyNhuIo1DZN_nJW4vm0yxTqIFcKzLHSYBe6KNe3SLGosjJF-ywg5MhCca7wSx6eKWTNA8oHLwSbUzGmBobV5N-SQOKByQHLbdEk1E/s1600/foxtail+millet+tomato+neer+dosai.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="foxtail millet tomato neer dosa, tomato neer dosa, Millet mania" border="0" data-original-height="1600" data-original-width="1600" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAOXHPIud-ZLs_y5VYQhGl5-pmijxQTaQXfB74dMlyNhuIo1DZN_nJW4vm0yxTqIFcKzLHSYBe6KNe3SLGosjJF-ywg5MhCca7wSx6eKWTNA8oHLwSbUzGmBobV5N-SQOKByQHLbdEk1E/s400/foxtail+millet+tomato+neer+dosai.jpg" title="FOXTAIL MILLET, MILLET RECIPES, Millet neer dosa, Millet cooking, " width="400" /></a></div>
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<li>Soak foxtail millet (Thinai) (OR any millet) for 3 hours and grind it along with scraped coconut, tomato and salt to a fine paste. (Do not allow the batter to ferment).</li>
<li>Add water to make a medium-thin batter (the batter should not be very watery or very thick).</li>
<li>Heat a dosa tawa, pour the batter from the sides (as of rava-dosa).</li>
<li>Drizzle very little oil to the sides. When done, turn it to the other side. Serve hot.</li>
<li>Goes well with dosai molaga podi,or any chutney of your choice.</li>
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Shanthi Krishnakumarhttp://www.blogger.com/profile/06582441349117334600noreply@blogger.com0tag:blogger.com,1999:blog-1937626917325408136.post-86636310046683554182019-10-26T01:45:00.001-07:002019-10-26T01:51:35.956-07:00Thin poha chivda (Maharashtrian style) / Kachcha chiwda / Roasted poha chiwda<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcxcLAQXOyKExvl3SB5mD2O4Ng79ZbemIMs5vpgbF-tSxre9iWtadYVA4acP8mFM1EL0KRGBRGAQkFx0qdMUyUQfFfWnrQTHFSIy1sqxXFgF-U7G2JqO7d4qxpcgoadtGnSjJlO17ieyA/s1600/poha+chiwda+maharashtra+style.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Maharashtrian style poha chivda, Kachcha poha chivda" border="0" data-original-height="1280" data-original-width="1280" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcxcLAQXOyKExvl3SB5mD2O4Ng79ZbemIMs5vpgbF-tSxre9iWtadYVA4acP8mFM1EL0KRGBRGAQkFx0qdMUyUQfFfWnrQTHFSIy1sqxXFgF-U7G2JqO7d4qxpcgoadtGnSjJlO17ieyA/s400/poha+chiwda+maharashtra+style.jpg" title="Thin poha chivda (Maharashtrian style), Roasted poha chiwda" width="400" /></a></div>
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Kachcha chivda is a maharashtrian style quick and tasty snack made from thin poha. I learnt this from an aunty who is from Maharashtra. </div>
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INGREDIENTS:</div>
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<li>Thin white poha (Paper aval) - 3 cups</li>
<li>Roasted gram (pottukadalai) - 1 tablespoon</li>
<li>Peanuts - 1 tablespoon</li>
<li>Dry coconut slices - 1 tablespoon</li>
<li>Cashews and raisins - optional</li>
<li>Curry leaves - few</li>
<li>Green chilly - sliced or chopped - 2</li>
<li>Turmeric powder - 1/8 tsp.</li>
<li>Hing powder - a generous pinch </li>
<li>Powdered sugar - 1/4 tsp. optional</li>
<li>Salt - to taste</li>
<li>Oil - to fry and temper</li>
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METHOD:</div>
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Heat a thick bottomed pan or kadai. It is better to have a kadai with handle. The poha will be very thin like a paper and stirring continuously to roast them may break the poha. </div>
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Keep the flame to low ( DO NOT roast in high flame) and add thin poha. Roast by gently shaking the pan until the poha is crisp, transfer to a plate and keep aside.</div>
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In a small pan, heat oil and fry, peanuts until crisp. Transfer it to the plate. Similarly, fry roasted gram add coconut pieces separately until crisp. </div>
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Heat a tablespoon of oil in the same kadai, add curry leaves, green chillies, hing, saute well, finally add turmeric powder, salt to taste and sugar powder. Give a quick stir and add the roasted poha, and other fried items and mix gently without breaking the poha. Switch off the flame and allow the chivda in the hot kadai for 2 to 3 minutes. Transfer it to a wide plate. When cool store in an air-tight container. This is an excellent tea-time snack too.</div>
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Shanthi Krishnakumarhttp://www.blogger.com/profile/06582441349117334600noreply@blogger.com2