Ammini Kozhukattai/Mani Kozhukattai

Today is the final day of Blogging Marathon #17 for this week and the recipe is a simple yet delicious and cute looking ammini kozhukattai.
Usually this kozhukattai is made from left over dough which is made for purana kozhukattai but today I made this one with the freshly ground rice.
My grand mother makes this one with the freshly ground rice which is more tasty and soft but it can be prepared with the rice flour in a jiffy.Here goes the recipe......

Ingredients

Ingredient	Quantity
Raw rice/paccharisi	1cup
Coconut(grated)	4tbs
Moong dhal/paasiparuppu	2tbs
Red chilly/varamilagai	3-4nos.
Mustard seeds/kadugu	1/2tsp
Urad dhal	1tsp
Curry leaves/karivepillai	1sprig
Asafoetida/perungayam	generous pinch
Water	2cups
Salt	to taste
Oil	1tbs

Method
                               Soak the raw rice for atleast 2 hours and meanwhile cook the moong dhal in a pressure cooker or microwave till soft and keep aside.
Grind the rice soaked rice with enough salt,2tbs of grated coconut and 1/2cup of water to a fine paste.

Heat 11/2cups of water in a pan and add a tsp of oil,once the water starts boiling add the ground paste and mix it till it gets cooked and the water get evaporated(as shown in the picture).Let it cool.

After cooling grease the palms and pinch a small portion( small grape size),make a smooth ball with the dough.

Steam it for 10-13 minutes in a steamer or cooker.

Heat  pan with 2tsp of oil,splutter the mustard seeds,urad dhal then add the red chillies,asafoetida and curry leaves.Now add the remaining grated coconut and the cooked moong dhal,a pinch of salt.Saute it for a minute and add the cooked balls into it,toss it well.Put off the stove.

Ammini kozhukattai is ready to serve.

Enjoy............................................

• Adding the cooked moong dhal is purely optional.
• The quantity of water depends on the quality of rice used,if it is too watery then keep it in the flam and mix it for one more minute.
• If you are using the rice flour to make the kozhukattai,add the boiled water to the rice flour and mix it with a spatula.
• The red chillies can be sustituted with finely chopped green chillies.

Check out the blogging marathon page for bloggers participate in BM#17.
Sumber http://www.naliniscooking.com

Channa/Chick peas Kabab

Here is a simple kid's favorite recipe which I adapted from a cookery show.It is a easy to make protein rich,delicious and filling snack made with ground chickpeas and spices.I made this one without adding any veggies,if you want you can add veggies of your choice to make it more healthier.
When I made this one for first time,had a doubt whether it tastes like masala vadai,but it tastes different which has a crispy outer layer and soft inner layer.Now to the recipe....

Ingredients

Ingredient	Quantity
Chick peas/channa(soaked)	1cup
Onion(finely chopped)	2nos.(medium size)
Green chilly(finely chopped)	2nos.
Garlic/poondu(finely chopped)	2tsp
Ginger/Inji(finely chopped)	1tsp
Red chilly powder	1/2tsp
Coriander leaves(finely chopped)	2tbs
Mint leaves(finely chopped)	10-15nos.
Rice flour/arisimaavu	2tbs
Corn flour	1tbs
Chaat masala powder	1tsp
Salt	to taste
Oil	for deep frying

Method 

Grind the soaked channa coarsely in a blender without adding water.

Add everything except oil,mix it well.

Divide the mixture to equal portions and shape them to a oblong kababs and set it aside.
Heat a pan with oil and once it becomes hot fry the kababs till crisp and golden.Drain it on a kitchen towel.

Serve it with ketchup and green chutney.

Enjoy....................................

• Veggies such as finely chopped cabbage,carrot can also be added.
• Make sure the channa is grind properly,if any whole channa is there it may splutter.
• Fry 4-5 kababs at a time to get the color evenly.

Check out the Blogging Marathon for the fellow bloggers participate in BM#17.

Sumber http://www.naliniscooking.com

Moong Sprouts Salad/Sundal Wrapped in Tortillas

Another session of Srivalli's Blogging Marathon has started with a new look and it is for 3 days for 4 weeks with different themes instead of 7days for 2 weeks.For this week I chose kid's evening snack theme.

Moong sprouts are a good source of protein and today's recipe is a healthy wrap in which moong sprout salad or sundal is stuffed with some ketchup to make it more tasty.

The salad can be eaten as such,sometimes if I want to feed my kid a filling snack,wrap it in a .roti or tortillas or make a sandwich with wheat bread slice.

Moong sprouts can eaten raw but my kiddo doesn't like the raw taste so I steamed it and make and veggies of choice can be added.I served the wrap along with a glass of watermelon juice.

Ingredients

Ingredient	Quantity
Moong sprouts	11/2cups
Onion(finely chopped)	1no.(medium size)
Green chilly(finely chopped)	2nos.
Carrot(finely chopped or grated)	1no.
Ginger/Inji(finely chopped)	1tsp
Red chilly powder	1/4tsp
Coriander powder	1/2tsp
Turmeric powder	1/8tsp
Amchur powder	1/2tsp
Cumin seeds/jeeragam	1/2tsp
Mustard seeds/kadugu	1/2tsp
Coriander leaves(chopped)	2tbs
Salt	to taste
Oil	2tsp

Method

Steam cook the moong sprouts in a steamer for 5 minutes and keep aside.

Heat pan with the oil and splutter the cumin seeds and mustard seeds,add the grated ginger and green chillies.Saute the onions till transparent.Now add in all the powders and salt,give it a mix.

Now add in all the powders and salt,give it a mix then add the grated carrot and cook it for  2 minutes.

Finally add the moon sprouts and mix it gently till everything blends well.At last add the coriander leaves and lemon juice and mix it.

To make a wrap,warm the tortillas for a minute and spread 2tbs of the sprouts and add some finely chopped onion and tomato.Drizzle some ketchup or sauce of your choice and roll it tightly.

Wrap it in a tissue paper ans serve it immediately.

Enjoy.............................................

• Veggies such as capsicum and cabbage can also be added along with the carrots.
• To make it more flavorful 2tbs of grated coconut can also be used.
• Grated raw mango can be used for a nice tangy taste.

Check out the blogging Marathon page to check the marathoners in BM#17.
Sumber http://www.naliniscooking.com

Javvarisi Vathal/Kanji Vathal/Sago Fryums

Vadams/vathal are my family's favorite and my kiddo eats it like a snack,we make different varieties of vathal in summer and store it.Usually I get it from India and this summer I wanted to try by myself as the weather is hot here.Since this is my first try I made a small batch and came out very well and like to share.This is a very simple and easy to make vadam and it is also called as kanji vathal in some places.Here is the recipe....

Ingredients

Ingredient	Quantity
Sago/javvarisi	1cup
Riceflour/arisimaavu	2tbs
Green chilly	5-7nos.
Cumin seeds/jeergam	11/2tsp
Asafoetida/perungayam	1/8tsp
Salt	to taste
Water	51/2-6cups
Curry leaves/karivepillai	2sprigs

Method

                          Grind the green chillies,rice flour and asafoetida and keep aside.Soak the sago for 30 minutes and cook it in a pressure cooker with 51/2 cups of water in a medium flame for 5-6 whistles.Once the pressure subsides,open the lid.

 Add the green chilly and rice flour paste to the cooked sago and turn on the stove and mix it till it gets cooked and becomes thick.Finally add the salt and cumin seeds and mix it well and let it cool to room temperature.

Spread a plastic sheet or wet cotton cloth under the sunlight and drop a spoonful of batter an inch apart.Let it dry for a day or till 3/4th is dried,after it is 3/4th dried,peel them from the plastic sheet or cloth and transfer it to a plate or tray and dry it completely for another 2-3 days.

After it is completely dried store it in an air tight container.
Fry it in the hot oil whenever it is needed and serve it with any rice preparation or have it as such as a snack.

Enjoy............................................

• The batter should be in dropping consistency,if it is too thick after cooling,adjust it with hot water. 
• If the batter is too thin add a tbs of rice and mix it well and cook it till it reached the desired consistency. 
• The batter becomes thick upon cooling so adjust the consistency after cooling if it is not in the dropping consistency. 
• Food color can also be added if you want it colorful.
• Just drop the batter on the sheet or cloth,do not flatten it with the ladle to thin,otherwise it stick to the cloth or sheet.
• If you are using the cloth to drop the vathal,before peeling the dried vathal sprinkle little water on the back side of the cloth and keep it for 5 minutes.
• Instead of green chillies,red chillies can also be used and the color will be in pale orange. 
• The sago can be powdered and used,if you don't want the whole sago.
• I used 1 red chilly and 5 green chillies.

Sumber http://www.naliniscooking.com

Mint and Ginger Flavored Lemonade

Today's recipe is a simple and easy to make thirst quencher if the syrup is made in advance.This recipe I got from a cookery show couple of weeks back and made it last week.It is so delicious and flavorful which is perfect coolant and thirst quencher for the summer,here is the recipe......

Ingredients

To make syrup

Ingredient	Quantity
Lemon juice	1/2 cup
Ginger(grated)	1/4cup
Sugar	1cup
Mint leaves	10-15 leaves

For Serving

Ingredient	Quantity
Syrup	3-4tbs
Water	1cup
Ice cubes	as needed

Method

                 Start by heating the sugar with a cup of water,once the sugar dissolves add the grated ginger.

Let it boil till the sugar syrup becomes thick,now add the mint leaves and put off the stove.Let it get cool down.

Once the mixture becomes cool down,add the lemon juice and filter it through a strainer.Store it in a bottle and keep it refrigerated.

To make the lemonade take 3tbs of the syrup and mix it with water.
Serve it with ice cubes as needed.

• Add the lemon juice after the mixture cools down to room temperature.
• Instead of grated ginger,it can be blended in a mixer and add it to the sugar syrup.
• The amount of lemon juice can be increased according to personal preference and also depends on the sourness of the fruit.

Sumber http://www.naliniscooking.com