PARUPPU / DAL - TAMILNADU STYLE

A simple yummy and flavourful tamilnadu style dal from my earlier post.

INGREDIENTS:

Toor dal -1 cup
Mustard seeds-1 tsp
Pearl Onions-1/2 cup
Turmeric powder-1/2 tsp
Cumin seeds(jeera)-1 tsp
Salt to taste

Curry leaves and coriander leaves

Red chillies - 3
Asafoetida
Ghee few tsps.

METHOD OF PREPARATION:

1) Boil dal with turmeric powder and 2 tsps of oil in pressure cooker for 7-8 whistles. Check whether the dal is well cooked and mash it well.

2) Heat oil in kadai. Add mustard seeds,cumin seeds. When it splutters, add finely chopped onion. Fry untill onion becomes transparent. Add curry leaves and red chillies. Saute for a minute.
3) Add dal to the it with salt .Leave in medium flame for 5-10 mins.

4) Add asafoetida to it and remove from flame once done.

Garnish it with a coriander leaves and ghee. Serve hot with rice and potato fry. Linking it up with Nalini's 

and Shruti's Only food for growing children initially started by Pari.

RAJASTHANI DAL DHOKLI

Tried this yummy rajasthani recipe from Manjula's space for PotluckParty by Jagruti.

INGREDIENTS :

For dhokli :

Wheat flour-1 cup 
Chilly powder-1 tsP
Turmeric powder - 1/4 tsp 
Cumin powder - 1/2 tsp 
Salt To taste

For Dal  :

Toor dal-1/2 cup 
Mustard seeds-1/2 tsp 
Cumin seeds-1/4 tsp 
Tomato -1 
Chilly powder-1 tsp
Turmeric powder-1/2 tsp 
Coriander powder-1/2 tsp 
Cumin powder-1/2 tsp 
A pinch of Asafeotida
Curry leaves
Salt To taste

For Garnishing

Ghee
Onion -1 no (chopped)
Coriander leaves 
Lemon juice

METHOD OF PREPARATION :

 For Dhokli

1. In bowl ,knead wheat flour, red chilly powder, turmeric powder, cumin powder, oil well with sufficient amount of water to make a stiff and smooth dough.
2. Divide the dough to small balls , press them like a disc .
3. With the help of your thumb make a hole in the center of the disc.
4. Spread them in a plate separately.
5. Cover them with a cloth to avoid them to dry off.

For Dal

1. Pressure cook the toor dal  and chopped tomatoes  together for 3 whistles. 
2. Once done,mash dal well .
3. In a pan, heat oil .Add mustard seeds , cumin seeds, curry leaves .
4. Once they splutter ,add red chilli powder , turmeric powder, cumin powder, coriander powder .Then add 1/2 cup of water  .
5. When it starts boiling, add the mashed dal and sufficient amount of water to make the dal thin .
6. Add salt to taste.
7. Cook for a thin consistency .

For Dal dhokli

1. Now add the prepared dhoklis to the boiling  dal and cook them in simmer for atleast 15-20 min.
2. Cook till the dhokli  is well cooked.
3. Garnish it with coriander leaves and turn off the stove.
4. Serve with some ghee , lemon juice , chopped onions and coriander leaves chopped. 
   
   
   
   
   

FALUCHE DU NORD

Faluche are the small flat bread with a white crust from North France, this bread is used for making sandwiches or else to eat for breakfast with butter and jam.This bread is vegan.

Tried this yummy simple bread for 

Thank you Priya akka for this yummy selection.

Recipe Source: http://en-2-coups-2-cuillere-a-pot.blogspot.fr/2008/05/ooo-faluche-du-nord-ooo.html 

INGREDIENTS :

All purpose flour/Plain flour/Maida - 2 1/4 cups 
Water - 1/2cup 

Salt - 1/2tsp 
Active Dry yeast - 1tsp 
Oil - few tsps

METHOD OF PREPARATION :


1. Dissolve yeast,salt in warm water and keep aside until it turns frothy.
2. Meanwhile mix the flour in a large bowl, slowly add in the yeast mixture, oil and knead to a smooth and soft dough.
3. Transfer the dough to a greased bowl .Keep it in a warm place for 1 1/2 hour.
4.Sprinkle enough flour in a working surface.Then roll the dough with enough thickness.
5.With a round shaped cutter, make medium sized round shaped bread.
6.Place it in a flour dusted baking pan and keep it for an another hour.
7 .Heat the oven to 200 deg.c.
8 .Brush the top of the faluche with the oil.Now sprinkle some flour on the top and bake for 10-15minutes.

Faluche should have a white crust .

Linking it with Sangee's Monday Love2bake  and Vardhini's Bake Fest . guest hosted by divya.

LABONGO LATIKA

Thank you Sanoli for this delicious sweet dear

INGREDIENTS:

For outer crust :

Maida - 1 cup

Sugar - 2 tsp
Salt - 1/4 tsp 
Pinch of Baking Powder
Ghee -few tsps
Cloves - few

For Stuffing :

Khoya - 200 gm 
Sugar to taste

For Sugar Syrup :

Sugar - 1 Cup 
Water
Vanilla Essence - 1 tsp 

METHOD OF PREPARATION:

FOR DOUGH:

1. In a large bowl, mix flour, baking powder, 2 tbsp sugar, ghee and salt. 
2. Knead it to make a smooth dough with little water. Cover with a wet cloth and keep it aside for 20 minutes.
3. Make small balls of it and roll them with the rolling pin.

For Stuffing:

1. In a pan, crush mawa or khoya. Add ½ Cup warm water with Sugar in it. 
2. Heat the pan and keep stirring continuously for about 6-7 minutes till the mixture thickens. Remove from the flame.
3. Add raisins and keep it aside to cool it down.

For Sugar Syrup

Boil 1 cup sugar and ½ cup water in it. Mix vanilla essence to it. Wait for two String consistency of syrup .

For Labongo Latika :

1. Place a spoonful of filling in the center of the rolled dough and fold sides to make a pocket. Seal the pocket with a clove.
2. 
   
3. Heat oil in a pan and deep fry labongo latika on medium low flame till both sides turn into golden brown.  
4. Remove them from the oil and dip in thick sugar syrup for 4-5 minutes.Remove from syrup and arrange on serving plate. 

Linking it with Divya's SNC Challenge January 2014 , tried this juicy sweet from Sanoli.

MICROWAVE RAVA KESARI - VIJI BIRTHDAY SPECIAL TREAT

Happy Birthday dear Viji ....this is for you .Thank you for sharing a yummy quick recipe from your space .

INGREDIENTS :

Rava -1/2 cup
Ghee - few tbsps
Sugar - 1/4 cup
Cashews and Raisins

METHOD OF PREPARATION :

1. Add rava to hot water and mix them well.Microwave for 2 minutes.
2. Then , add sugar to it and mix it well . Then , microwave for 2 minutes.
3.Take it out , add few tbsps of ghee and mix it well.
4.Again , microwave for 2 minutes . Garnish it with cashews and raisins .

Serve hot.

SATHU MAAVU KANJI / HOMEMADE MULTIGRAIN POWDER PORRIDGE

Sathu Maavu in tamil means healthy flour made of Roasted Channa dal , Peanuts , Almonds , Cashews , Whole Green moong dal , Ragi , Millet (Kambu), Wheat , Boiled rice .

SATHU MAAVU  : 

INGREDIENTS :

1. Roasted Channa dal  Peanuts -100 gms
2. Almonds - 25 gms
3. Cashews - 25 gms
4. Whole Green moong dal - 25 gms
5. Ragi - 50 gms
6. Millet (Kambu) - 50 gms
7. Wheat  - 50 gms
8. Boiled rice - 25 gms
9. Peanuts - few tsps

METHOD OF PREPARATION :

1 . Dry/ghee all the ingredients one by one .

2. Grind them to a fine powder in a blender.

3. Store it in an air tight container.

SATHU MAAVU KANJI :

INGREDIENTS :

Boiled milk - 1 cup

Sugar/Honey - 1 tsp

Saathu maavu - 2 tbsps

METHOD OF PREPARATION :

1. Boil maavu with milk and sugar for 3-5 minutes by continuous stirring to avoid lumps till done.

Serve hot.Linking it with Eat nutricious feel fabuluous by Jagruti.

RED AVAL SAKKARAI PONGAL

INGREDIENTS :

Red Aval / Poha - 2 cups (soaked in water for 10-20 minutes)
Moong dal - 3 tbsps
Jaggery - 50 gms
Milk - 1/4 cup
Ghee
Cashews

METHOD OF PREPARATION :

1) Take thick jaggery syrup and filter the impurities .
2) Soak moong dal in hot water for an hour.
3) Boil moong dal with sufficient water in a pan till it softens.
4) Add washed and soaked aval to it.
5) Followed by Jaggery syrup . Add a ladle of ghee and mix it up well till pongal consistency is reached .
6) Add milk and stir it up before removing from the flame .

Garnish it with Ghee roasted Cashews . Serve hot with Coconut pieces and banana slices.

VEGETABLE OATS PORRIDGE

INGREDIENTS :

Oats - 1/2 cup
Water - 3/4 cup or sufficient
Boiled vegetables - 1 cup of Potato,Peas,Carrot,Spinach
Chilli powder - 1 tsp
Salt to taste
Crushed pepper - 1/2 tsp
Turmeric powder - 1/2 tsp

METHOD OF PREPARATION :

1. Boil oats with water .
2. When half cooked , mix boiled veggies to to it with salt and all spice powders .
3.Stir it continuously till done . Serve with crushed pepper to it.

Linking it with Potluck party by Jagruti .

POTTUKADALAI URUNDAI ( ROASTED GRAM LADOO )

INGREDIENTS :

1. Sugar- 2cups
2. Roasted Gram/Pottukadalai -1/4 kg
3. Fresh grated coconut- 1/2 cup
4. Cardamom powder-1 tsp
5. Cashews , Almonds , Pista , Raisins - 1/2 cup
6. Boiled warm Milk - 1/4 cup
7. Ghee

METHOD OF PREPARATION :

1.Ghee roast cashews , 1/4 cup grated coconut , almonds and pista for few minutes .

2.Then grind them along with roasted gram and sugar into fine powder.

3.Transfer them to a clean plate and add few ghee roasted raisins to it.

4. Mix them well . Add few tbsps of warm ghee and then add milk little by little and 

make small balls/laddoos of it.Store them in an air tight container , will hold good for 

2-3 days if maintained properly.

Serve it .

Linking it with Viji's SYS - January 2014

VENPONGAL

Pongal festival is round the corner...Today , i am going to share a very popular traditional tamilian breakfast ,Ven Pongal with sambar and chutney.We prepare this pongal very often and it is one of the special recipes prepared on the day of Pongal festival.

.


INGREDIENTS :

Rice - 1 cup

Moong dal - 1/2 cup

Pepper - 1 1/2 tsp

Cumin seeds - 1 1/2 tsp
Ginger - finely sliced/chopped - 1 tsp

Mustard - 1 tsp

Curry leaves

Turmeric powder - a pinch
Cashews

Salt to taste
Ghee

METHOD OF PREPARATION :

1) Soak rice and dal in water for 1/2 hour.

2) Heat oil or ghee in a pressure cooker . Add mustard,cumin seeds and pepper.When it splutters, add curry leaves and ginger.
3) Then add rice and dal with 4 cups of water.Add little salt and turmeric powder.Cook for 3 whistles.Turn off the flame.Wait till the steam leaves.
4) Mix 1/4 of milk to it and then serve.Garnish it with ghee roasted cashews.

Serve hot with sambar and coconut chutney.

SURUL POLI - A TRADITIONAL SWEET TO MARK 3 SPECIAL MOMENTS !!!

Happy to pen down my 800th post on New Year .I am grateful to all my readers . Wishing all my blogger friends and readers a very happy and prosperous New Year ....May joy and happiness fills your life for years together. 

Let me celebrate this happiness with a yummy traditional SURUL POLI from tanjore region of south india. This is a special post as it marks the beginning of yet another successful year for SNC Challenge started by my dear sister Divya Pramil .Happy to be a part of such a challenging , wonderful event ...Thank you dear for this opportunity ...

INGREDIENTS:

Maida - 1/4 kg

Sugar- 2cups

Roasted Gram/Pottukadalai -1/4 kg

Fresh grated coconut- 1/2 cup

Cardamom powder-1 tsp

Cashews , Almonds , Pista , Raisins - 1/2 cup

Dates - few

Food colours

Cherries / Tutti frutti - for garnishing.

Ghee- 2 tbsp






METHOD OF PREPARATION:

1.Ghee roast cashews , 1/4 cup grated coconut , almonds and pista for few minutes .

2.Then grind them along with roasted gram and sugar into fine powder.

3.Then , Knead maida , 2 tbsps of sugar and oil to a soft dough with water.Keep it aside for 10mts.

4. Make small balls of the dough and roll them into a round shaped poori. It shouldn't be too thick or too thin.





5.Transfer them to a clean plate and add few ghee roasted raisins and scrambled dates to it .

6.Then ,dust a clean plate with the grinded powder.

7.Heat oil in a Kadai for deep frying. Once the oil is hot, slide the poori into the hot oil.Using the spoon/laddle press it in the center gently along the edges. Pooris will start to puff lightly. Flip to its side , it shouldn't be crispy.

8.Once you take poori from oil,press excess oil of it in the kadai itself wth the ladle and place it immediately in the plate with dusted powder.Them, spread few tsps of grinded stuffing over it and roll them immediately. 

Garnish with coloured ghee roasted coconut scraps , tutti frutti and cherries.

 Linking it with South Vs North Challenge