Mixed Dhal Masala Vadai

As the weather is getting colder,especially in the evening time in the weekends we craving  for some spicy or hot snack to munch.When I was thinking to make something for evening snack along with tea,I remembered the mixed dhal vadai,noted sometime back from a T.V cookery show.
This vadai is entirely different from Thavala Vadai which I going to share soon.The original recipe calls for fresh corn along with the dhals.As I ran out of corn,didn't add it,lets move onto the recipe...........................

Basic Information

Soaking Time 3 hours
Preparation time 15 minutes
Cooking Time 15-20 minutes
Makes 15-17

Ingredients

Ingredient	Quantity
Toor dhal/thuvaram paruppu	2 tbs
Channa dhal/kadala paruppu	2 tbs
Moong dhal/paasi paruppu	2 tbs
Urad dhal/ulutham paruppu	2 tbs
Horse gram/kollu	2 tbs
Green Peas/pattani(dried)	2 tbs
Soya beans	2 tbs
Green chilly/pachamilagai	2-3
Red chilly/varamilagai	2-3
Ginger/inji	1' piece
Fennel seeds/sombhu	11/2tsp
Onion(finely chopped)	1 (large size)
Curry leaves/karivepillai(chopped)	1 sprig
Coriander leaves(chopped)	2-3 tbs
Salt	11/2tsp
Oil	for frying

Method

Soak all the dhals and lentils in warm water for 3 hours,grind it to a coarse paste along with ginger,chillies,fennel and salt.

Transfer the ground paste to a bowl,to this add the chopped onion,curry leaves,coriander leaves mix it well.Heat the oil in a medium flame.Take a small lemon size ball of batter and flatten in between the palm. 

Drop it in the oil,fry it till both the sides get golden and crisp,drain it on a kitchen towel.

Serve it with ketchup along with tea.

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

• Grind the fresh corn also along with the dhal if you are using.
• In original recipe the green chillies are finely chopped and added but I wanted to grind it as kids can enjoy.
• Grated carrot can also be added along with the chopped onion.
• Don't grind the dhals to a fine paste,otherwise the vadais won't be crispy.

This recipe is off to  Cook Book Challenge # 5 Febuary week 2 and Let's Brunch on Sundays event.

Sumber http://www.naliniscooking.com

Whole Masoor and Mung Beans Dhal Fry Vegan Thursday

When I was cleaning my pantry last week I found out a pack of whole masoor dhal which I bought couple of months back in Indian store.So wanted to try something out of it and finally ended up in making dhal fry along with mung beans.
This recipe can be made in no time with pressure cooker and these lentils no need of any prior soaking.This dhal fry goes very well with rice as well as rotis.With no further delay lets move on to the recipe.....................

Basic Information

Preparation Time 10 minutes
Cooking time 25 minutes
Serves 3

Ingredients

Ingredient	Quantity
Whole Masoor	1/3 cup
Mung beans/paasipayaru	1/3 cup
Onion(finely chopped)	1(medium size)
Tomato(finely chopped)	2(small size)
Garlic/poondu(finely chopped)	3 cloves
Green chilly/pachamilagai	3(finely chopped)
Red chilly powder/milagai podi	1/2 tsp
Turmeric powder/manjal podi	1/8 tsp
Salt	1 tsp
Curry leaves/karivepillai	few leaves
Coriander leaves(chopped)	1 tbs
Oil	1 tbs

For the tempering

Ingredient	Quantity
Mustard seeds/kadugu	1/2tsp
Urad dhal/kulutham paruppu	1tsp
Cumin seeds/jeeragam	1/4tsp
Asafoetida/perungayam	a pinch
Red chilly/varamilagai	1(broken)

Method

Wash the lentils in water for couple of times and put in a pressure cooker with 2 cups of water.Cook it for 4 whistles in a medium flame.Once the pressure subsides to the cooked lentils add half of the chopped onion,tomato,garlic and the green chillies to it.Cover the cooker with the lid with the weight on and cook it for 2 whistles.

Meanwhile heat a pan with oil and do the tempering,saute the remaining onion and garlic along with a pinch of salt.Then goes in the chopped tomato and cook it till mushy.Now add in the cooked lentils,chilly powder,turmeric powder and salt along with a cup of water.

Cook it for 4-5 minutes and finally add the coriander leaves and put off the flame.

Healthy and delicious dhal fry is ready.

Serve it with roti or rice.

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

This recipe is off to Vegan Thursday event started by Priya of Priya's Versatile Recipes.

Sumber http://www.naliniscooking.com

Coriander Rice/Kothamalli sadam

Today's recipe is a simple yet delicious and easy to make one pot meal can be made in no time.I have a posted another version of coriander rice here. I tired this recipe couple of times and everybody liked it a lot.
This version of making coriander rice doesn't need any fancy ingredients,all you need to do is grind everything and add it to the tempering and mix it with rice.Lets move on to the recipe....................................

Basic Information

Preparation Time 15 minutes
Cooking Time 20 minutes
Serves 2

Ingredients

Ingredient	Quantity
Raw rice or Basmathi rice	1cup
Coriander leaves/kothamalli	11/2 cups
Green chilly/pacha milagai	3-4
Salt	1tsp
Tamarind/puli	1 inch
Onion(medium size)	1/2(finely chopped)
Cashews/mundidri	1 tbs(broken)
Oil	1 tbs

For the tempering

Ingredient	Quantity
Mustard seeds/kadugu	1/2tsp
Urad dhal/kulutham paruppu	1tsp
Bengal gram dhal/kadalaparuppu	11/2tsp
Asafoetida/perungayam	a pinch
Red chilly/varamilagai	1(broken)

Method

Cook the rice in a pressure cooker or electric cooker.Once the rice is done,cool it completely.
In a blender jar put together the coriander leaves,green chillies,tamarind and salt,grind it to fine paste without adding water.If needed sprinkle some water,keep it aside.

Heat a pan with oil and do the tempering,add the cashews and fry it for 30 seconds.Then add the chopped onion and saute it with a pinch of salt.

Then goes in the ground paste and fry it for couple of minutes or till the raw smell goes off.Put off the flame.

Now add the cooked rice and mix it gently till everything blends well.

Coriander rice is ready.Serve it with chips or vegetable fry.

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

• The amount of green chilly given is for medium spicy level,it can be altered according to personal preference.
• The same recipe can be followed to make mint rice.
• Addition onion is purely optional,can be made without onion too.
• A tsp of lemon juice can be added for extra tangy taste.

Sumber http://www.naliniscooking.com

Egg Kurma /Muttai kurma

Egg kurma is one such delicious,creamy and flavorful one which goes very well rice,rotis,appam,idiyappam and parottas.
This egg kurma appears in my kitchen either for lunch or dinner,most of the times when I ran out of veggies.
The same recipe can be followed for veggies such as potato or soya chunks and I noted this recipe long time back from a magazine.Try this simple and creamy egg kurma,now on to the recipe.....................

Basic Information

Preparation Time 10 minutes
Cooking Time 25 minutes
Serves 4

Ingredients

Egg	4-6
Onion(finely sliced)	1(large size)
Tomato	3(medium size)
Red chilly powder/milagai podi	1tsp
Coriander powder/dhaniya podi	11/2tsp
Turmeric powder/manjal podi	1/4tsp
Curry leaves/karivepillai	few leaves
Coriander leaves/kothamalli(chopped)	for garnishing
Salt	11/4tsp
Oil	21/2tbs

Grind to a fine paste

Garlic/poondu	3 cloves
Ginger/inji	1/2 inch piece
Green chilly	2-3
Coconut(grated)	1/4cup
Fennel seeds/sombu	1/2tsp
Poppy seeds/kasakasa	1/2tsp
Cashews/mundiri	3-4

For the tempering

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

Method

Boil the eggs and remove the shell and make slits on the top and bottom,keep it aside.Grind the given ingredients given to a very fine paste with water.
Heat a pan with oil and crackle the fennel seeds and add all the whole spices,add the sliced onion and curry leaves.Saute it till transparent.Add the chopped tomatoes and cook it until mushy.Now add the fine ground paste and saute it well till the raw smell goes off.

At this stage add the spice powders and mix it well and add around 2 cups of water.Let the mixture gets boil till the raw smell goes off.Now add in the boiled eggs and cook it for one boil.Sprinkle the coriander leaves and put off the flame.

Egg Kurma is ready.

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

• Saute the coconut paste for atleast 4-5 minutes to get the raw smell goes off.
• If the tanginess is not enough add a tsp of lemon juice at the end.

This recipe is off to Cook Book Challenge # 5 Febuary week 1. 

Sumber http://www.naliniscooking.com

Chow Chow/Chayote Poriyal

Today's post is a simple recipe with Chayote aka chow chow,in our households we make sambhar and kootu with chow chow.But this poriyal was new to me when I had in Saravana Bhavan lunch Thali.It tasted good and my son liked it a lot,so tried my version and came out delicious.Now off to the recipe................

Basic Information

Preparation Time 10 minutes
Cooking Time 15 minutes
Serves 2-3

Ingredients

Ingredient	Quantity
Chayote/chow chow	11/2 cups(chopped)
Channadhal/kadalparuppu	2tbs
Green chilly/pachamilagai	2
Coconut(grated)	2tbs
Shallots/chinna vengayam	4(chopped)
Salt	3/4tsp
Oil	2tsp

For the tempering

Ingredient	Quantity
Mustard seeds/kadugu	1/2 tsp
Urad dhal/uluthamparuppu	1tsp
Red chilly/varamlagai	1(broken)
Asafoeitda/perungayam	a pinch
Curry leaves/karivepillai	few leaves

Method

• Pressure cook the channa dhal for whistle in a pressure cooker and keep it aside.
• In a pan add the chopped chayote and green chilly.Sprinkle some water and pinch of salt,cook it till it becomes tender.Drain if any excess water.
• In a separate pan heat the oil and do the tempering with the ingredients,saute the shallots for a minute,add the grated coconut and cooked channa dhal along with the salt.
• Add the cooked chayote and mix it well and keep it for a minute in the flame.
• Simple chayote poriyal is ready.

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

• Instead channa dhal,moong dhal can be used.
• Here I cooked the channa dhal for a whistle in a cooker,instead you can soak it for 10 minutes and cook in the microwave.

This recipe is off to Vegan Thursday event started by Priya of Priya's Versatile Recipes.

Sumber http://www.naliniscooking.com

Badam Burfi/Almond Fudge/Almond Burfi

Under the travel food theme for Blogging Marathon #36 Today I am sharing you all a dessert recipe.Back in India my mom makes most of the times a sweet either coconut burfi or maida burfi for travel.So I wanted to make a burfi,this recipe I got it from one of my friend and uses cashew to make this burfi.I exactly follwed the same recipe and made it with almonds,it came out so delicious with perfect sweetnessThis burfi doesn't need much ghee and you can make it with a mix of both almonds and cashews.Lets move on to the recipe...................

Basic Information

Preparation Time 15 minutes
Cooking Time 20-25 minutes
Makes 8-10

Ingredients

Ingredient	Quantity
Almonds/badam	1/2 cup
Sugar/sakkarai	1cup
Milk/paal	1/4-1/3cup
Cardamom powder/ellakai	1/2tsp
Saffron/kungumapoo	few strands
Ghee/nei	3-4tbs

Method

Put the almonds in water and rinse it for couple of times,then soak it in hot water for 10 minutes.Remove the skin and grease a plate with ghee,keep it aside.
Heat a pan and add the sugar along with 1/4 cup of water,let the sugar dissolves completely.Meanwhile grind the almonds along with the milk to a fine paste.

Now add the fine paste to the sugar syrup and mix it well.Keep stirring continuously to avoid the lumps.Add the ghee at regular intervals and keep stirring.Add the cardamom powder and saffron to the mixture.
Continue stirring till the mixture becomes thick and leaves the sides of the pan.

Pour it on the greased plate or tray.Let it cool down for 5 minutes,now with a sharp knife cut it to a desired shape and remove it gently.

Badam burfi is ready.

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

• The consistency is very important,once it becomes thick keep an eye on it and immediately pour it on the greased plate. 
• Cook the mixture in a medium flame.
• The amount of sugar given is for a perfect sweetness,it can be increased or decreased according to personal preference.

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

Sumber http://www.naliniscooking.com