Paruppu Thogayal/Lentiil Dip/பருப்பு தொகையல் - Tamizhar Samayal Tuesday

Paruppu thogayal is an authentic dish which can be mixed with rice along with a dollop of ghee.Also  it is eaten as side for milagu rasam,poondu kulambhu and milagu kulambhu also.
Back in my grandparents place the leftover rice will turned to a rice ball mixed with this chutney.
My grandmother made this chutney in the stone mortar,mixed it with rice and used to make a lemon sized ball and gave us.
But after coming to U.S this one has become in our lunch menu on a lazy day or wanted to eat something comfort.Here is the recipe.................................

Basic Information

Preparation time 3 minutes
Cooking Time 5 minutes
Serves 2-3

Ingredients

Ingredient	Quantity
Toordhal/thuvaram pauppu	1/3cup
Coconut(grated)	3tbs
Dried Red chilly	2-3
Garlic/poondu	1clove
Black Pepper/milagu	1/8tsp
Salt	1tsp
Oil	11/2tsp

Method

Heat pan with oil fry the red chilly and remove it.Now add the toor dhal roast it in a medium flame till golden,finally add the pepper corns and put of the flame.Let it cool down.

Put everything in a blender jar and pulse it for 30 seconds,now add water and grind it to a coarse paste.

Paruppu Thogayal is ready.

Serve it along with rice and ghee.

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

• Grind the chutney to a bit coarse paste and adjust the consistency according to personal preference.
• Roasting the toor dhal in a medium flame is important to get roasted evenly.

This recipe is off to Tamizhar Samayal Tuesday.

Sumber http://www.naliniscooking.com

Methi Paratha

Under the theme Travel Food I am sharing methi paratha for the main course.Back in India my mom packs,lemon rice,idly with idly podi and chappathi or poori with tomato thokku.
As hubby dear prefers some kind of finger food and mess free food for the road trip,Imake some kind of parathas.This methi paratha is one such thing I make it for travel as it stays fresh and soft,tastes good with pickle or some spread.Letsmove on to the recipe..................................

Basic Information

Preparation Time 15 minutes
Resting Time 20 minutes
Cooking Time 15 minutes
Makes 6-7

Ingredients

Ingredient	Quantity
Wheat flour	13/4cups
Methi leaves/vendaya keerai	1cup(tightly packed)
Gram flour/kadala maavu	1/3cups
Green Chilly/pachamilagai	2(chopped)
Chilly powder/milagaipodi	1/2tsp
Garam masala powder	1/4tsp
Turmeric powder/manjal podi	1/4tsp
Amchur powder(optional)	1/2tsp
Cumin seeds/jeeragam	1/2tsp
Asafoetida/perungayam	a pinch
Salt	to taste
Oil	1tbs
Oil (for brushing)	2tbs

Method

• Clean and wash the methi leaves and chop it roughly,keep it aside.
• In a bowl add everything except the oil given for brushing,mix it well.
• Now slowly sprinkle water and knead it to a soft dough,let it rest for 15-20 minutes.
• Divide the dough into 6-7 equal portions and roll it on a floured surface to 6 inch disc.
• Heat the griddle,once the griddle become hot,transfer the rolled parathas and cook it both sides.Brush some oil  and remove it from the griddle.
• Soft delicious paratha is ready.
• Pack it in a aluminium foil after cooling.

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

• Instead of oil,ghee can be used for extra rich taste.
• Clean the methi leaves foe 2 times atleast to remove the soil particles.
• Along with methi leaves,finely chopped coriander leaves can be added.

Check out my fellow bloggers participating in Blogging Marathon #36.

Sumber http://www.naliniscooking.com

Kadala Urundai and Pottukadalai Urundai/Peanut Balls and Roasted Gram Dhal Balls - Microwave Version

For this week of Blogging Marathon #36,I will be sharing Travel food recipes and today's recipe is a evergreen snack kadala Urundai and Pottukadalai Urundai.This snack doesn't need of any introduction and its a favorite for both adults and kids.

Growing up we used to travel a lot with relatives and friends.As my father loves to travel a lot, he organised at least 2 or 3 trips for couple of days  in a year.

The first day food used to be the homemade one along with a variety of homemade snacks such as karasev,murukku, spicy mixture and store bought kadalamittai(peanut chikki).

But after coming to U.S,the peanut brittle which is available in Indian stores are not tasted as good as the one we get it in our place.So I tried to make at home and it was a flop all the time,once the jaggery syrup spilled on my hand and had a severe burn.Then stopped experimenting at home,but after seeing this one in a T.V show in a microwave oven I immediately wanted to try.The result was a great success,since then I make it with microwave oven.

The procedure for both the kadalurundai and pottukadalai urundai is same and the amount of adding pottukadalai is little more than peanuts.The hardest part is making balls,that needs to be when the mixture is hot.Here goes the recipe.....................................

Basic Information

Preparation Time 5 minutes

Cooking time 20 minutes

Makes 12-13 balls

Ingredients

Ingredient	Quantity
Peanuts/verkadalai	1 cup+1tbs
Powdered jaggery	1/2cup
Water	1/4cup
Ghee/nei	1 tsp

Method

Take a microwave safe plate and spread the peanuts and keep it in a microwave high for 3-5 minutes or till it becomes roasted.In between take it and check its roasted properly or not.Once it becomes warm,crush the peanuts between the palms and remove the skin.

In a glass bowl(preferably glass) add the jaggery and water and keep it in the microwave for 2 minutes till it melts.Pass it through the strainer and transfer it to the glass bowl and keep it in the microwave for 3-4 minutes.

Take it out and check the consistency and keep it for a minute.Check the consistency now and then till it reaches a soft ball consistency.To check the consistency,take water in a bowl and pour a drop of syrup,if a solid ball is formed then its the correct consistency.Now drop the peanuts to the syrup and mix it well and keep it in the microwave for 15-30 seconds.

Remove the bowl and let it cool down slightly.Now grease the palm with ghee and make ball out of it.
Arrange it on a plate.

Store it in an air tight container after cooling

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

• While making the ball if its too hot,then you can wet the hands in water and make it.
• Make a rough ball when its hot and make a smooth shape after it reaches the bearable temperature.
• When the sugar syrup is above to reach the consistency check it every 30 seconds otherwise you cannot achieve the consistency.
• For the pottukadalai urundai use 11/4 cups of roasted gram dhal for the 1/2 cup of jaggery.
• Cardamom powder can be added for extra flavor.
• Use a slightly bigger glass bowl for the jaggery syrup as chances are there to spill while cooking.

Check out my fellow bloggers participating in Blogging Marathon #36.

This recipe is off to Cook Book Challenge #4 January week 4. 

Sumber http://www.naliniscooking.com

Rava Payasam/Sooji Kheer/Semolina Milk Pudding - Virtual Birthday Treat for Viji

 Hello friends!!Today I am here with a simple,creamy and delicious payasam for a friend's Birthday who is a well known blogger.Its Viji of Viji's Virundhu.
I tried this payasam from her blog and came out so delicious.For added taste I used some vermicelli and ground almonds ,if you want you can add some condensed milk too.Off to the recipe................

Basic Information

Preparation time 5 minutes
Cooking Time 25 minutes
Serves 3-4

 

Ingredients

Ingredient	Quantity
Semolina/rava	3tbs
Roasted Vermicelli/Semiya	2tbs
Sugar/sakkarai	1/2 cup+1tbs
Full cream milk/whole milk	2 -21/2cups
Cardamom powder/ellakai	1/2tsp
Saffron/kungumapoo	few strands
Cardamom powder/ellakai	1/4tsp
Cashews/mundiri(broken)	2tbs
Almonds/badam	4-5
Pistachios(finely chopped)	for garnishing(optional)
Ghee/nei	2tsp

Method

• Soak the almonds in hot water for 10 minutes and grind it with 2 tbs of milk,soak the saffron in a tsp of milk and set it aside.
• Boil the milk in a heavy bottom pan and let it simmer it for 6-7 minutes.Meanwhile heat the pan with a tsp of ghee and fry the cashews and remove it.
• In the same pan add the remaining ghee and roast the semolina in a medium flame without changing the color till nice aroma comes out.Finally add the vermicelli and fry it for a minute.
• Add it to the boiling milk and let it boil till it gets cooked.Now add the sugar and cook it for couple of minutes till the sugar dissolves.
• At this stage add in ground paste and cook for couple of minutes.Finally add the saffron,cardamom power and the fried cashews and put off the flame.
• Serve it warm or chilled.

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

• If you feel the payasam is thicker after cooling add little more milk.
• Roast the semolina in a medium flame otherwise it may change the color.
• Here I used the roasted vermicelli so I added in the end,if you are using unroasted, fry it in the ghee separately.

Sumber http://www.naliniscooking.com

Biscuit Sablé/Eggless French Shortbread Biscuits

For this month Home Bakers Challenge Priya chose popular French bakes and wanted to try the baguette but due to lots of work I couldn't.
Sables are melt in mouth crispy short bread cookies which is easy to make and its an egg less recipe too.As I had one stick of butter I halved the measurement and made.I used a small square cookie cutter and a round flower shaped,you can use any shape and make the cookies.Now off to the recipe...........................

Basic Information

Preparation time 15 minutes
Baking Time 15-20 minutes
Makes 10-12 (2 inch cookies)

Ingredients

Ingredient	Quantity
All purpose flour/maida	11/4 cups
Powdered sugar	1/4 cup+1tbs
Softened Butter/vennai	1/2cup
Salt	a pinch
Vanilla Extract	1/2 tsp
Milk	1 tsp

Method

• Beat the butter and sugar together until creamy and fluffy.Add in the vanilla extract,milk or water, beat for few minutes.
• Now add the flour and salt, mix well and make a smooth dough.Divide the dough to two portions and roll each portion of the dough between two ungreased baking sheets and flatten slowly with a rolling pin.
• Using a cookie cutter,cut the cookies from the rolled dough.With the help of a sharp spatula take the cookies and place it on a baking tray.
• Preheat the oven to 350 F and bake it for 15-18 minutes or until its done.
• Cool it on a wire rack and store it in an air tight container.

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

• If the dough is too crumbly then add a tsp of milk and mix it.
• Store it after the cookies completely cool down.

Sumber http://www.naliniscooking.com

Pakoda Kulambhu

Most of you know that we group of friends started an event Tamizhar Samayal Tuesday and showcasing the traditional and authentic recipes of Tamilnadu on 2nd and 4th Tuesday of every month.
As today is the 2nd Tuesday I am sharing a delicious kulambhu with pakoda which is quite popular in Southern part of Tamilnadu.
This pakoda kulambhu can be made  with the pakodas made out of gram flour or ground channa dhal,but we prefer to make it the later version.
This is my grandmothers signature recipe and she used the stone mortar to grind the channa dal and fry the pakodas in coconut oil.Here I used the regular cooking oil and fried the pakodas,lets move into the recipe................

Basic Information

Soaking Time 2 hours
Preparation Time 20 minutes
Cooking Time 40 minutes
Serves 3-4

Ingredients

For the Kulambhu/gravy

Ingredient	Quantity
Onion(finely chopped)	1no.(medium size)
Tomato(finely chopped)	2no.(medium size)
Garlic/poondu(finely chopped)	3cloves
Green chilly/pachamilagai	3(slit)
Red chilly powder/milagai podi	11/2tsp
Coriander powder/dhaniyapodi	2tsp
Turmeric powder/manjal podi	1/8tsp
Salt	to taste
Curry leaves/karivepillai	few leaves
Coriander leaves(chopped)	1tbs
Oil	11/2tbs

Grind to a fine paste

Ingredient	Quantity
Coconut(grated)	1/4cup
Fennel seeds	1/2tsp
Poppy seeds/kasakasa	1/2tsp
Roasted gram dhal/pottukadalai	1tsp

For the tempering

Cloves/lavangam	5
Cinnamon/pattai	1inch piece
Star anise	2 petals
Bay leaves	1
Fennel seeds/sombu	1/4tsp

For the Pakodas

Ingredient	Quantity
Channa dhal/kadalai paruppu	1/2cup
Ginger/inji	1/2 inch
Red Chilly	4-5nos.
Fennel seeds/sombhu	1tsp
Salt	to taste
Coriander leaves(chopped)	1tbs
Oil	for frying

Method

• Soak the dhal in water for 2 hours and grind it along with the red chilly,fennel seeds and garlic along with salt to a coarse paste without adding water.Sprinkle water if needed.
• Add the chopped coriander leaves and mix it well,heat a pan with oil and take a handful of ground batter and sprinkle it roughly in the hot oil.
• Cook it golden and no need to fry till it becomes crispy.Remove it and drain it on a paper towel and keep it aside.

Kulambhu/Gravy

• Grind the given ingredients given to grind to a very fine paste and set it aside.Now heat a pan with oil do the tempering with the ingredients.
• Add in the curry leaves and garlic,onion,green chilly,saute it with a pinch of  salt.Once the onion becomes translucent add the chopped tomato,cook it till mushy.
• Now add the spice powders and the ground paste,mix it well,add around 3-31/2cups of water and salt,let it boil till the raw smell disappears.
• Add the fried pakodas to the gravy and let it boil for a minute,sprinkle the coriander leaves and put off the flame.
• Serve it after 15 -20 minutes.

Serve it with white rice and pappad.

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

• The gravy should be slightly watery otherwise the pakodas absorb the gravy.
• If you feel the gravy becomes too thick after adding the pakodas add hot water with a pinch of salt and adjust it.
• After adding the pakodas don't stir it,just one boil is enough.
• If the tanginess is not enough add a tsp of lemon juice to the gravy.

This recipe is off to Tamilar Samaya Tuesday.

Sumber http://www.naliniscooking.com

Chettinadu Vella Paniyaram and Milagai Chutney

For the final day of Blogging marathon under the theme combo dishes is a classic Chettinadu combo Vella paniyaram and milgai chutney.
These vella paniyaram are so easy to make and batter doesn't need fermentation,as the name indicates it should be white in color.
Vella paniyaram and milagai chutney combo features in Chettinadu family's breakfast or evening snack for all occasions.
This recipe I noted down from Mrs.Revathi Shanmugam cookery show in a regional channel,with no further delay lets move on to the recipe.................

Basic Information

Soaking time 2 hours
Preparation time 15 minutes
Cooking time 20 minutes
Makes 20-22

Ingredients

Ingredient	Quantity
Raw rice/pacharisi	11/4 cups
Boiled rice/Pulungal arisi/idly rice	1/4cup
Urad dhal/ulutham paruppu	1/4cup
Salt	1tsp
Oil	for frying

Method

• Soak the rice and dhal together for 2-3 hours and grind it to fine paste with salt.Add water and adjust the consistency(like dosa batter consistency).
• Heat a flat bottom pan with the oil and keep it in a medium flame,pour a small ladle of batter to the hot oil.
• Now gently with the help of the strainer ladle pour the hot oil over the paniyaram.
• Once the edges becomes flip it to the other side and cook it for 1/2 minute.Remove it and drain it on a paper towel.
• Vella Paniyaram is ready.

Serve it warm with milagai chutney.

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

• The consistency of the batter is very important it should be like dosa batter consistency.
• Use a flat base pan and fry one paniyaram at a time.
• This paniyaram tends to absorb little oil,so drain it on a paper towel,but the oil maintains the softness of the paniyaram.
• Oil should be in a medium flame otherwise the color may change.

Milagai Chutney 

Ingredients

Ingredient	Quantity
Shallots	20
Tomato	2
Dried Red chilly	10
Tamarind Paste	1tsp
Salt	to taste
Mustard seeds	1tsp
Curry leaves	1 sprig
Sesame oil	3tbs

Method

• Grind the shallots,red chilly,tomatoes,tamarind paste and salt together to a coarse paste.
• Heat a pan with oil and crackle with mustard seeds and curry leaves.
• Add in the ground paste and bring it to a boil and let it simmer for 5-7 minutes.
• Milagai Chutney is ready.

This recipe is off to Cook Book Challenge #4 January week 2. 

Sumber http://www.naliniscooking.com