Method of Preparation :
1.Soak the thur dhal in water for 30min and half
grind it without adding water.
2.Don't grind it to a smooth paste,then vada will not
be crispy.
3. Add grated carrot , chopped onion,curry
leaves,cilantra,green chillies,
salt,hing,chilli &garam masala powder to grinded
dhal.
4.Mix thoroughly and make out small vadas.
5.Fry the vadas in oil.
Easy tea time snack that can be made within 15min
Ingrediants:-
For the Base:-
AllPurpose Flour(Maida)- 1 cup
Cream of Wheat(Rava) - 1 cup
Salt - a little
Water- To knead the flour tigthly.
For the Filling:-
Fried Gram(Pottu Kadalai) - 150 gms
Sugar - 200gms
Grated Coconut- 1 cup(slightly roasted in ghee)
Cardamom powder- 1/4 tsp
Method:-
1) Make a coarse powder of Fried Gram, Sugar and Roasted Coconut.Mix in the
Cardamom powder to the powder and keep it aside.
2) Knead the maida, rava, salt with water to a tight flour.
3) Take a small balls and roll them into poori's
4) Place about 1Tbsp of the fillings in the each pooris and fold them and seal the
ends tightly and deep fry them.
Posted by Sudha at 8:25 PM
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BEETROOT CHUTNEY
This chutney is quick and easy to prepare and is also different from the usual chutneys.
It is a delectable combination of grated beetroot and coconut which is sautéed with urad dal, curry leaves
and red chillies. It is then puréed and tempering of mustard seed is poured over the chutney.
A perfect accompaniment to hot rice or dosas.
Preparation Time : 5 mins.
Storage : upto 2 days : Refrigerated.
Cooking Time : 10 mins.
Makes 1/2 cup.
Ingredients
½ cup beetroot, grated
¼ teaspoon urad dal (split black lentils)
3 whole red chillies
4 to 5 curry leaves
¼ cup coconut, grated
1 tablespoon oil
salt to taste
For the tempering
1/4 teaspoon mustard seeds
1 teaspoon oil
Method
1. Heat the oil in a pan, add the urad dal, red chillies and curry leaves and sauté for a few seconds.
2. Add the beetroot and sauté for 4 to 5 minutes.
3. Add the coconut and salt and sauté for a further 2 to 3 minutes.
4. Allow to cool completely.
5. Purée to a fine paste in a blender with 2 tablespoons of water.
6. For the tempering, heat the oil in a pan, add the mustard seeds and when the seeds crackle, pour
the tempering over the beetroot chutney.
Suyan (Sweet vadai)
Just to share with you……….
Suyan is a very simple sweet vada /bajji made using wheat. My grandma use
tomake different types of vada,Pakoda’s etc.This is one among them. This is my
hubbys and now my daughters favourite too. No complicated ingredients. Mixture
will be ready in minute . This is simplest sweet I have ever seen in my life. I am
not includind semi home made items . This can be taken as Evening snack.
Suyan
Ingredients
1. Wheat flour – 1 cup
2. Sugar – as needed
3. Pinch of soda salt(sodium bicarbonate)
4. Oil for frying
5. if big banana then 1/4 banana
Preparation
1. Take wheat flour in bowl to it soda salt, mashed banana,and then sugar.
2. Add water (batte consistency should be like idli batter) and mix well. Just
taste and add sugar accordingly.
3. Heat the oil in Kadai and Using spoon take the batter and pour on oil. It
will puff . Deep fry and then take out.
Valakkai Poriyal
Ingredients
1. Valakkai / Plaintain / Raw banana – 2
2. Oil – 2 tsp
3. Mustard seeds – 1/2 tsp
4. Channa dhal,Urudhal – 1/2 tsp each
5. Onion small – 1 chopped
6. Green chilli – 5 chopped
7. curry leaves
8. shredded coconut – 2 tsp (optional)
9. Turmeric powder
Preparation
1. Keep the Valakkai immersed in water and bring it to boil. Once the outer
layer is fully darkened take out the valakkai and drain water . Peel the skin
fully like you do while eating banana.
2. Using grater grate the cooked and peeled valakkai.
3. keep the pan in stove. Pour oil and temper mustard seeds,curry
leaves,channa dhal and urudhal.
4. Add onion and green chilli and pinch of turmeric powder.
5. Fry well and then add grated valakkai. Mix well and keep for 5 mins.
6. If you want you can add coconut at the end.
ALU PARANTHA / ALOO PARATHA /STUFFED
PARANTHA
Just to Share with you…..
After I met my friend Maitri I got chance to eat and learn many North Indian
Items. She used to make north Indian items really really good. If she makes
stuffed paratha all will be like as though she has made using mould. I mean the
size and thickness remains same for all. She used to make like chappathi and
keep stuffing in the centre and roll back into round shape the she will start
pressing that to make like chappathi’s. I tried many times but my fillings always
came out and the edges won’t be that good, so I started making one small
chappathi then used to keep the stuffing then close that with another chappathi
then pull out the edges properly and press it to get paratha’s done properly.
Now my paratha’s look likes her parathas but rolling done in a indirect way.
This will be a good recipe to pack if you are going on a picnic ,or you are packing
your kids tiffin box.No need to pack curries seperately. Kids usually don’t eat
properly so we have to make stuffs simple fo them and also they should get
everything. So this kind of stuffed chapatti’s(stuffing could be mashed potato,
grated cauliflower -gobi paratha, grinded peas -mutter paratha or even mixed
vegetables too). You Kid will really enjoy this stuff.
While making stuffing for kid, just fry any one of the above vegetable with little
salt and pinch of chilli powder and make thestuffing ready.
For Paratha
1. Wheat flour – 2 cups
2. Curd(optional)- 2 tsp
3. salt little
For stuffing
1.Potato /Alu – 2 ( medium size)
2. Onion – 1 small size
3. Jeera – 1 tsp
4. Garam masala -1/2 tsp
5. Turmeric powder – 1/2 tsp
6. Chilli powder – 1/2 tsp
7. Corriander powder -1/2 tsp
8. Oil ,curry leaves and salt as needed
Stuffing Preparation
1. Boil the potatoes ,peel the skin and mash it well.
2. Heat one tsp of oil in kadai and saute jeera
3. Then add cutted curry leaves and finely chopped onions
4. Add Garam masala,turmeric powder,chilli powder and corriander powder and mashed
potatoes and mix all together well.
5. Fry for 5 mins and keep aside this stuffing
Paratha Preparation
1.Mix wheat flour,salt ,curd and water and make a dough like chappathi dough consistency.
Don’t make the dough rough and tough.
Step 1:
Take little dough make a small ball press and make small chappathi and keep
enough stuffing on the top of it.
Step 2:
Close it with another small chappathi.
Step 3:
Pull both chappathi’s edges together wherver needed and press with your palm
so that it looks like one chappathi.Then press it with roller to make desired size
chappathi.while pressing start from the middle and press slowly by rolling so that
stuffing spreads equally in all the places.
Step 4:
Heat the tava and put the paratha on the tava cook till both sides are golden brown by
flipping the both sides.
Step 5:
Serve your paratha with hot pickle.
