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Showing posts sorted by relevance for query rice paper. Sort by date Show all posts
Showing posts sorted by relevance for query rice paper. Sort by date Show all posts

Sunday, January 11, 2015

Salad Rice Paper Rolls - A Quick Lunch Box Recipe

images for Salad Rice Paper Rolls - A Quick Lunch Box Recipe
Salad Rice Paper Rolls
Serves : 2
Making Time - 5 minutes

Ingredients
Grilled chicken strips - 4 pieces
(I used the frozen,thaw & cut them into thin strips)
Carrots cut into thin strips - a handful
Cucumber cut into thin strips - a handful
Bell pepper / Capsicum cut into strips  - a handful
( I used yellow & green colour bell peppers)
Chopped olives - 6
Mashed avocado - 1/2
Salt & Pepper to taste
Lime juice - 1 tsp
Lettuce leaves -2
Rice paper sheets - 2
images for Salad Rice Paper Rolls - A Quick Lunch Box Recipe
Salad Rice Paper Rolls
Method
Cut the vegetables into strips,wash the lettuce leaves & pat them dry.
Remove the avocado from the peel & mash them.
Add the lime juice,salt & pepper,mix well till combined.
Fill some warm water in a wide bowl or plate.
Dip a rice paper sheet into the warm water for 15 seconds or till soft.
Remove & lay them on a wooden cutting board/paper towel or on a clean cloth.
Place a lettuce leaf on the rice paper sheet then spread some mashed avocado mixture.
Now arrange the vegetables on top.Sprinkle some salt & pepper to taste.
Gently fold the bottom of each rice sheet over the filling then fold in ends & roll into tight cylinder.
( Check the above picture for reference )
Cut each rolls diagonally & serve them with any sauce your kids love to eat with.
Note:
a) Choose your own fillings like chopped boiled eggs,grilled shrimp,beans,rice,pasta etc.
b) Use your imagination to create your own rolls to impress your kids.

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Tuesday, April 20, 2010

Vietnamese Summer Rolls

Ingredients for the rolls
Rice paper
Vegetables cut into thin strips
(cabbage,carrot,cucumber)
Bean sprouts
Tofu slices
Cooked bean threads(vermicelli)
Sweet basil leaves Method
Dip both sides of the rice paper in water for 30 seconds, or until it is soft and pliable. Remove from the water and place on a plate.Take the fillings one by one & place it at the end of the circle.Now slowly roll it up tightly as we do for spring rolls.Serve this rolls with Thai peanut sauce & sweet vinegar dipping.I like to serve it cold.............

Note:Try to keep very little stuffing,otherwise they may come out.Once made try to serve it immediately.

Friday, February 26, 2016

Sarkarai Adhirasam Recipe / Sugar Adhirasam Recipe / Chakkara Ariselu Recipe

Today my website is stepping into its 8th successful year.Thanks to each & everyone to make it happen.Happy Birthday to www.sailajakitchen.org
images for Sarkarai Adhirasam Recipe / Sugar Adhirasam Recipe / Chakkara Ariselu Recipe
Sarkarai Adhirasam
Ingredients
Raw rice - 1 cup
( I used sona masoori rice)
Sugar- 3/4 cup
Water -1/4 cup
Cardamom crushed to a fine powder-4
Ghee-1tbsp
Oil-to deep fry
Method
Wash & soak rice in water for 1 & 1/2 hours.
Drain out the water & spread it on a clean cloth for 30 minutes.
While still wet grind it in batches to a very fine powder in a mixi.
Sieve the flour to remove any grains.
Heat a pan pour water & dissolve the sugar,keep stirring till it reach to a soft ball consistency.
Take water in a small plate,drop the syrup in water.With your fingers try to make a soft ball out of it,then this is the right consistency, switch off the stove.
Pour the sugar liquid into the rice flour mixture,add cardamom powder,mix with a spoon to get a soft dough.
Divide the dough into small balls,grease a plastic sheet with ghee & press a ball to a semi thick disc.
Heat oil & ghee in a pan in medium high flame fry these adhirasam both sides till light golden brown.
Remove it from oil & press it by keeping it in between 2 ladle to remove excess oil.
keep it on a paper towel,cool completely before storing.
Store it on a air tight container.

For Adhirasam with jaggery click HERE

Notes:
Rice flour should be very smooth,sieve it well.
Some add powdered cashew nuts for extra taste.
Do not flatten the adhirasam very thin,otherwise while frying it become too crisp or break.
Flip immediately once it rises in oil.Do not deep fry till brown,otherwise your adhirasam will become hard.

Thanks for visiting !

Tuesday, August 5, 2014

Thattai Recipe / Thattai Murukku Recipe / Chekkalu Recipe / Pappu Chekkalu Recipe / Rice Crackers Recipe

Step by step method/picture to make Thattai / Chekkalu...
images for Thattai Recipe / Thattai Murukku Recipe / Chekkalu Recipe / Pappu Chekkalu Recipe / Rice Crackers Recipe
Thattai / Chekkalu
Ingredients
Rice flour-2 cups
Channa dal-1/4 cup
(Soak it in water for 1 hour & drain the water out)
Slightly dry roasted urad dal flour-2tbsp (optional )
(I used the store bought)
Melted butter-2 tbsp
Sesame seeds-1tbsp
Hing-1/2tsp
Salt-1tsp
Red chilly powder-1tsp
Curry leaves chopped - few
Water-required amount
Oil-to deep fry
images for Thattai Recipe / Thattai Murukku Recipe / Chekkalu Recipe / Pappu Chekkalu Recipe / Rice Crackers Recipe
Thattai / Chekkalu
Method
Take a wide bowl add all the above ingredients except oil.
Add water & make a tight dough.Do not make your dough watery.
Grease a plastic sheet with oil,take a small ball of dough & place it on the sheet.
Grease your fingers & press them to a thin disc.I usually prick it with a fork for even frying to avoid puffing while frying.This is totally optional.
Heat oil in a pan slide each disc carefully into the hot oil.Deep fry them till crisp & brown on both sides in medium high flame.
Remove them on a paper towel to remove excess oil.
Cool them completely & store it in an air tight container.
Note:
a) Adding urad dal flour is optional,i have made both ways & never found any difference.
b) Instead of butter you can even add hot oil.
c) Crushed garlic & peanuts can also be added for extra taste.
d) Try to flatten the ball as thin as possible.
e) Do not fry in very high flame,try to adjust the temperature while frying.
f) While frying cover the dough with a plate or cloth so it does not get dry.

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Thursday, October 3, 2019

Kunukku Recipe / Kunuku Recipe / Adai Maavu Kunukku / Adai kunukku / Lentil Fritters Recipe

images of Kunukku Recipe / Kunuku Recipe / Adai Maavu Kunukku /  Adai kunukku / Lentil Fritters Recipe
Kunukku
Ingredients
Idly rice-1 cup
Raw rice-1 cup
Thur Dal-1 cup
Channa Dal- 1/2 cup + 2 tbsp
Urad Dal - 1/4 cup
Red chillies-8 to 10
Hing - 1/2 tsp
Chopped curry leaves - few
Desiccated coconut or fresh coconut - 2 tbsp
Chopped onion - a handful
Salt to taste
Oil-to deep fry


Method
Wash and soak everything for 4 hrs in water.Today i soaked it overnight.
Drain out the water and add the soaked rice/dal into a grinder or mixi jar.
Sprinkle water in intervals and grind it to a coarse thick  batter.
Mix desiccated coconut,curry leaves,salt,hing and chopped onion ,mix it well.
Heat oil in a pan drop small balls with a spoon or hand.
Deep fry it till all sides are golden brown & crisp.Remove it on a kitchen paper.
Serve it hot with any chutney.

Courtesy: shanthisthaligai


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Monday, September 11, 2017

Poha Vada / Aval Vadai Recipe / Flattened Rice Vada Recipe - A Quick Evening Snack

images of Poha Vada / Aval Vadai Recipe / Flattened Rice Vada Recipe - A Quick Evening Snack
Poha Vadai
Ingredients
Semi thick Poha/Aval/Flattened rice - 1 cup heaped
Water - 1/2 cup
( if needed more just sprinkle as needed)
Salt to taste
Jeera/Cumin - 1/2 tsp
Chopped green chillies - 1
Finely chopped onion - 2 tsp
Chopped coriander and curry leaves - 1 tsp
Grated ginger - 1/4 tsp
Oil to deep fry
Method
Soak poha in water for 5 to 10 minutes till all water has absorbed.Mash it well.
Add the remaining ingredients and mix well.If water needed just sprinkle.Your mixture should be a slightly a tight dough.
Take small balls and flatten them.
Heat oil in a pan and deep fry these vada in medium high flame.
Fry till crisp and slight brown on all sides.
Remove it on a kitchen paper for excess oil to get absorbed.
Enjoy these easy snack with tea.

Thanks for visiting !

Tuesday, September 27, 2016

Chettinad Fish Fry / Chettinad Meen Varuval / Masala Fish Fry -Chettinad Style

Chettinad Fish Fry recipe. Chettinad Meen Varuval recipe,Masala Fish Fry -Chettinad Style
Chettinad Fish Fry
Ingredients dry roasted just till its warm
Whole pepper-1tsp
Jeera/cumin-3/4tsp
Fennel/Somph -3/4tsp
Cinnamon-a very small bit/piece
Cloves-1
Red chillies-2 to 3
Curry leaves-5
Coriander powder
(Cool the above ingredients,put this in a mixi/blender jar along with onion,garlic,turmeric powder & salt.Grind them to a smooth thick paste.If water need to run the blender add very little water while grinding)
Other ingredients
Boneless fish fillets cut into small pieces-8
(I used Tilapia fish)
Small onions-5
Garlic-6
Salt to taste
Turmeric powder-1/4tsp
Besan or Maida-1tsp
(I used besan)
Rice flour-1tsp
Oil-to deep fry
Method
Clean & pat dry the fish,prick with a fork on all sides & keep it aside.
Take the ground paste in a plate add the besan & rice flour,mix it well.
Apply this mixture to fish pieces,make sure the masala penetrates inside the fish well.
Marinate the fish for at least 1 hour,heat oil in a kadai/pan.Deep fry these fishes in medium high flame till its golden brown & crisp on all sides.
Place the fried fish on a kitchen paper to remove excess oil & serve them with some lemon wedges.

Note: 
Adding besan & rice flour is to give a nice crisp fried fish & for the masala to stick well to the fish.

Thanks for visiting!

Sunday, January 10, 2016

Masala Vada/Masala Vadai Recipe/Paruppu Vadai Recipe/Kadalai Paruppu Vadai Recipe/Channa Dal Vada Recipe/Masal Vada Recipe

Masala Vada recipe,Masala Vadai Recipe,Paruppu Vadai Recipe,Kadalai Paruppu Vadai Recipe/Channa Dal Vada Recipe/Masal Vada Recipe

Ingredients ground to a coarse mixture
Fennel seeds/somph-1/2tsp
Cinnamon-a very tiny piece
Red chillies- 2
Garlic-1
Ginger -a very tiny piece
Other ingredients
Channa dal/Kadalai paruppu -1 cup
(wash & soak in water for 2 to 3 hours)
Chopped onion-1tbsp
Chopped curry & coriander leaves-1tbsp
Salt to taste
Rice flour -1tbsp
Oil-to deep fry
Method
Drain the water from the dal,keep it in the strain for all the water to get evaporated.Save 2tsp of the soaked dal separately.
Without any water grind the remaining dal to a coarse mixture.
Transfer into a bowl,add the saved whole dal,the ground masala,salt,rice flour,onion,curry & coriander leaves.
Mix the mixture well,take out a walnut size ball from the mixture,slightly flatten them.Make sure there are no cracks.
Heat oil in a kadai/pan in medium hot flame deep fry the flattened vadai till crisp & light golden brown on all sides.
Remove them on a kitchen paper to remove excess oil if any.
Enjoy these crispy vada with a cup of hot tea or coffee!
Notes:
a) Do not add water while grinding the dal,sprinkle only if your mixture is dry & unable to grind.
b) Grind to a coarse mixture,do not grind it to a smooth mixture.
c) Rice flour or sooji is added to give crispiness to your vada & even to tighten up your dal batter if becomes runny.
d) If preparing for festivals then avoid onion.
e) Make vada immediately once your batter is ready.To not rest the batter otherwise onions will start  leaving water.

Thanks for visiting !




Sunday, February 15, 2015

Featured In Namastey NT Magazine Australia

My recipe Salad Rice Paper Rolls got published this month's issue at Namaste NT magazine of Darwin ,Australia.http://issuu.com/namasteynt/docs/namasteynt_february_2015
For recipe click HERE


Monday, August 18, 2014

Rava Kesari Boorelu Recipe / Halwa Boorelu Recipe / Sooji Halwa Boorelu / Boorelu Recipe

images for Rava Kesari Boorelu Recipe / Halwa Boorelu Recipe / Sooji Halwa Boorelu / Boorelu Recipe
Rava Kesari Boorelu
Outer covering ingredients
Rice -1 cup
Urad dal-1/2 cup
Salt a pinch
Cooking soda a generous pinch
Filling ingredients
Sooji/Rava/Semolina-1 cup
Sugar-1 cup
Dessicated coconut-1/4 cup
Boiling water-2 cups
Ghee-5tsp
Chopped cashew nuts-1tbsp
Cardamom powder-1/2tsp
Other ingredients
Oil-to deep fry
Method
Soak rice & urad dal together for 2 hours.Grind them to a smooth batter,batter consistency should be like a thick Idly batter.Do not add too much water while grinding.
Mix salt & cooking soda just before frying.
Add 2tsp of ghee in a pan roast sooji & cashew nut till changes colour.Do not fry till brown.
Switch off the stove add the coconut & cardamom powder,mix it well.
Pour the boiling water, in very low flame cover & cook till the sooji is cooked.
Now add the sugar & remaining ghee,mix till its dry.Slightly cool the mixture & make small tight balls while still warm.
Heat oil in a pan,take a sooji ball dip it into the batter.Make sure the filling is well coated on all sides.
Drop it into the hot oil & in medium high flame fry till golden brown & crisp on all sides.
Remove on a kitchen paper for excess oil to get absorbed.
Serve them hot.
Note:
a) While grinding the batter do not add too much water,batter should be thick.
b) Some use urad dal-1 cup & rice -1/2 cup proportion.
c) The sweetness for our family is perfect with the amount measurement.if you want more sweet then add 1 tbsp extra.
d) Fresh coconut can also be used instead of dessicated coconut.

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Saturday, March 29, 2014

Pesara Pappu Boorelu / Pesara Poornam Boorelu / Moongh Dal Boorelu / Poornam Boorelu With Moong Dal / Pasi Paruppu Suzhiyam

Pesara Pappu Boorelu recipe / Pesara Poornam Boorelu recipe / Moongh Dal Boorelu recipe / Poornam Boorelu With Moong Dal recipe / Pasi Paruppu Suzhiyam
Pesara Pappu Boorelu
Ingredients for the filling
Yellow moongh dal/Pasi paruppu/Pesara pappu-3/4 cup
Jaggery/Vellam-1 & 1/2 cups
Cardamom powder-1tsp
Grated coconut-1/2 cup
Outer layer
Rice-1 cup
Urad dal-1/2 cup
Salt a pinch
Cooking soda-a small pinch(optional)
(Soak rice & dal together for 3 hours.Grind it with little salt to a smooth batter.Batter should be like a thick dosa batter consistency.Mix in the cooking soda just before frying.
Other ingredients
Oil to deep fry
Method
Soak moongh dal in water for 1 to 2 hour.
Drain the water & grind the dal to a smooth batter,with little water.
Grease an idly plate pour the batter & steam till its cooked may be 12 to 15 minutes.
Cool the steamed idly completely & crumble the batter.You can also put it in a food processor & crumble,keep it aside.
Melt jaggery in water,strain the jaggery to remove any impurities.Now switch on the stove & bring the liquid to a boil.
Now add the crumbled dal,coconut & cardamom powder.Cook this mixture in low flame till you get a thick mixture.
Switch off the stove,cool the mixture & roll them into small balls.
Heat oil in a pan,dip each moongh dal ball into the rice/urad dal batter.Coat the mixture evenly on all sides.
Gently drop them into medium hot oil,deep fry till its golden brown on all sides.
Remove it on a kitchen paper to remove excess oil if any absorbed.Serve them hot.

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Sunday, October 27, 2013

Kara Boondi Recipe / Spicy Boondi Recipe / Kara Boondhi Recipe / Karaboondhi Recipe /Khara Boondi Recipe

Step by step picture /method to make Kara boondhi / Boondi,a nice Deepawali/Diwali snack..


image of Kara Boondhi Recipe / Spicy Boondhi Recipe / Boondi Recipe

Ingredients for the batter
Besan flour-2 cups
Rice flour-2tbsp
Salt-1/2tsp
Chilly powder-1/2tsp
Hing-1/4tsp
Oil-2tsp
Water-1 & 1/4 cups
(water quantity varies according to the quality of besan)
Other ingredients
Oil-to deep fry
Salt & chilly powder to sprinkle on top
Fried curry leaves-few
Fried peanuts-a handful
(fry these in oil & keep it aside)
image of Kara Boondhi Recipe / Spicy Boondhi Recipe / Boondi Recipe
Method
Make a smooth batter with above ingredients,batter consistency should be a bit thinner than the bajji batter.Heat oil in a pan,keep the boondhi ladle little above the pan.Take a ladle of batter,tap or gently press it so that the batter falls evenly into the medium hot oil.fry these boondhis till crisp & golden brown on all sides.Remove it on a kitchen paper so excess oil is absorbed into the paper.Repeat the same till you finish the batter.Transfer into a bowl ,sprinkle the salt,red chilly powder & add the fried curry leaves & peanuts.Toss it well,cool & store it in an air tight container.


Variation - I added 2 pinch of cooking soda to just plain besan flour & rice flour of the same above measurement.Fried the boondhis & added the salt,red chilly powder, fried cashew nuts,curry leaves & ground nuts.See the picture above.

Thursday, October 17, 2019

Sabudana Mixture Recipe / Sabudana Chivda Recipe / Sago Mixture Recipe / Javvarisi Mixture Recipe / Sabudana Namkeen Recipe

images of Sabudana Mixture Recipe / Sabudana Chivda Recipe / Sago Mixture Recipe / Javvarisi Mixture Recipe / Sabudana Namkeen Recipe
Sabudana Mixture
Ingredients
Sago / Sabudana / Javvarisi - 1 cup
Thick Poha / Aval / Beaten Rice - 1/2 cup
Ground nut - 1/4 cup
Pottukadalai/Roasted gram dal - 1/8 cup
Cashew nuts - 10
Curry leaves few
Red chilly powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Salt to taste
Sugar a pinch
Hing - a generous pinch
Oil to deep fry
images of Sabudana Mixture Recipe / Sabudana Chivda Recipe / Sago Mixture Recipe / Javvarisi Mixture Recipe / Sabudana Namkeen Recipe
Sabudana Mixture
Method
Heat oil in a pan fry sago in batches till they puff up,remove it on a kitchen paper.
Same way fry the poha till crisp.Remove it on a kitchen paper.
Now fry the peanuts,cashew nuts & roasted gram dal separately till light brown.
Fry the curry leaves till crisp
Take a bowl add all the above fried ingredients,add the spices,salt & sugar,
Gently mix till everything is well combined.
Cool completely & store in a clean dry bottle or container.

Thanks for visiting



Thursday, October 5, 2017

Seepu Seedai Recipe / Seepu Murukku Recipe / Chettinad Seepu Seedai Recipe / Diwali Snack Recipes

images of Seepu Seedai Recipe / Seepu Murukku Recipe / Diwali Snack Recipes
Seepu Seedai
Ingredients
Rice flour - 1 cup
Urad dal Powder - 1/4 cup
Salt - 1/4 tsp
Water - 1/4 cup
Coconut milk - 3/4 cup
( I used the semi thick tinned coconut milk)
Oil to deep fry
images of Seepu Seedai Recipe / Seepu Murukku Recipe / Diwali Snack Recipes
Seepu Seedai
Method
Heat a pan/kadai add the rice flour & urad dal powder,dry roast till just warm.
Do not fry till colour change,switch off the stove and add salt.
While still warm slowly add the coconut milk & water little by little till you form a soft dough.
Fill this dough into the seepu seedai press/mould.
Press the dough into long strips on a tray or wooden cutting board.Now cut it to a 2" piece strips.
Take each small pieces and join the edges ( see picture).They will resemble like broad finger rings.
Press it well so that they don't go apart while frying.
Heat oil in a pan and fry them in batches till light brown & crisp on all sides.
Remove it on a kitchen paper,cool & store it in an airtight container.
Note:
a) Make sure the dough is soft and crack free.
b) Usually we use freshly ground coconut milk,but i have used tinned coconut milk.
c) If you don't have the disc make lines using a new clean comb to make the lines.
d) Always keep the dough covered with a cloth.

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Monday, May 2, 2016

Oats Murukku Recipe / Oats Muruku Recipe / Oats Chakli

images of Oats Murukku Recipe / Oats Muruku Recipe / Oats Chakli
Oats Murukku
Ingredients
Quick Oats -1/2 cup powdered
Rice flour-1 cup
Besan/Gram Flour-1/2 cup
Chilly powder- 3/4 tsp
Hing-1/2tsp
Ajwain-1/2tsp
White sesame seeds-1tsp
Salt to taste ( around 1 tsp )
Hot oil - 1 tbsp
Oil-for frying
images of Oats Murukku Recipe / Oats Muruku Recipe / Oats Chakli
Oats Murukku
Method
Take a bowl add rice flour,besan,powdered oats,hing,chilly powder,sesame seeds,ajwain,salt & hot oil.Mix it well.
Add water little by little & make a soft dough.
Grease the murukku press & fill the dough.
Heat oil and press the dough directly into the hot oil.
Deep fry the murukku in medium high flame till crisp & light brown on both sides.
Remove it on a kitchen paper for extra oil to get absorbed if any.
Cool & store it in a air tight container.

Thanks for visiting !

Sunday, August 30, 2015

Murukku Recipe / Easy Murukku Recipe / Pottukadalai Murukku / Roasted Gram Dal Murukku Recipe / Crispy Murukku Recipe / Diwali snack recipe

Murukku / Easy Murukku Recipe / Pottukadalai Murukku / Roasted Gram Dal Murukku Recipe / Crispy Murukku Recipe / Diwali snack recipe
Murukku
Ingredients
Rice flour-2 cups
(I used the store bought)
Pottukadalai / Putnala Pappu /Roasted gram dal powder-1/2 cup
Salt-1tsp
Jeera/cumin-1tsp
Red chilly powder-1/2tsp
Hing-1/4tsp
Melted butter-1tbsp
Water-around 1 & 1/4 cup
Oil-to deep fry
Murukku / Easy Murukku Recipe / Pottukadalai Murukku / Roasted Gram Dal Murukku Recipe / Crispy Murukku Recipe / Diwali snack recipe
Murukku
Method
Take a bowl add  rice flour,pottukadalai,salt,butter,chilly powder ,jeera & hing.
Pour water little by little & make a soft dough.
Heat oil in a pan,fill the dough into the murukku press.
Press them directly into the hot oil,in medium high flame fry till crisp & light golden brown on all sides.
Remove it on a kitchen paper for excess oil to get absorbed.
Cool completely & store it in a air tight container.
Note:
a) Do not add too much butter,otherwise your murukku will crumble while frying.It will consume more oil too.Even hot oil can be replaced for butter.
b) Add water little by little to get the right consistency.
c) Instead of jeera you can also add ajwain.
d) If you like garlic taste,add grated garlic to the dough.

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Wednesday, July 30, 2014

Pasi Paruppu Poli / Pesara Pappu Poli /Moongh Dal Obbattu Recipe / Pesara Pappu Bobbatlu Recipe

Step by step picture / method to make pasi paruppu poli...
Pasi Paruppu Poli recipe/ Pesara Pappu Poli recipe /Moongh Dal Obbattu Recipe / Pesara Pappu Bobbatlu Recipe
Pasi Paruppu Poli
Makes : 16 polis
Filling ingredients
Yellow Moong dal/Pasi paruppu/Pesara pappu-1 cup
Water -2 & 1/2 cups
Salt a pinch
Grated coconut-1/4 cup
(I used dessicated coconut)
Sugar-1 cup (heaped)
Water-1/2 cup
Cardamom powder-1/2 tsp
Ghee-3tsp
Outer Covering
Maida/all purpose flour-1 cup
Salt a pinch
Turmeric powder-a pinch
Oil-4tsp
Water-1/2 cup
Other ingredients
Ghee required amount
Rice flour for dusting


Method
Dry roast the dal till nice aroma comes out,do not roast it till brown.
Cook this roasted dal in a pressure cooker with a pinch of salt & 2 & 1/2 cups of water till soft.If there is any extra water drain it out.
Cool the dal & blend it in mixi along with grated coconut & cardamom powder.
The dal was cooked soft so i just mashed the dal with a spoon.
Dilute sugar in 1/2 cup of water in a non stick pan.Give a boil,lower the flame & add the ground mixture & cooked dal, in low flame stir till its thick.( It takes about 8 to 10 minutes )
Now add the ghee & mix till the mixture leaves the sides of the pan.
Cool the mixture & divide them into small equal balls.
Mix maida,turmeric,salt,oil in a bowl,slowly add water & form a soft dough.Your dough should not be sticky.Cover & rest for 5 minutes.
Divide the dough mixture into small equal balls.
Take the outer covering ball slightly flatten it like a small disc,place a ball of filling mixture in the middle.
Close it well & seal it to make sure your filling doesn't come out.
Dust some rice flour,roll it out into a very thin disc like a paper. ( Thinner than a  roti/chapathi)
Heat a tawa & cook both sides till small brown bubbles appear.
Remove from the tawa,apply ghee generously on both sides.
Serve them hot.
Note;
a) Do not compromise on ghee,otherwise the poli will become hard & dry.
b) Make sure your filling/poornam is dry,otherwise it will come out while making poli.
c) Just before serving heat slightly,smear some ghee on top & serve.

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Wednesday, June 2, 2010

Vellai Paniyaram Recipe /Chettinad Special Vellai Paniyaram Recipe

Vellai Paniyaram
Ingredients
Long grain rice-1/2cup
Urad dhal-1tbsp
Salt to taste
Sugar a pinch
Milk-1/8cup
Cooking soda-a pinch(optional)
Oil-to shallow fry
Method
Soak rice & dhal together for 2 hrs.Grind it with salt,sugar & milk to a fine smooth batter.
Add cooking soda & enough water to make a semi thick pouring consistency.
Heat oil in a kadai while hot pour a ladle of batter in the middle.Spoon the hot oil over the paniyaram until it floats on top.
Flip and allow it to cook for one minute,remove at once,drain on kitchen paper.
Enjoy it with spicy milagai chutney.

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Tuesday, May 14, 2019

Moongh Dal Murukku / Pasiparuppu Murukku / Pesarapappu Murukku

Moongh Dal Murukku
Ingredients
Rice flour-2 cups
(store bought)
Yellow moongh dal powder-1/2 cup
(store bought)
Hing-1/2tsp
Chilly powder-1/2tsp
Salt-1tsp
Melted butter-2tbsp (6tsp)
Jeera/cumin seeds-1 & 1/2 tsp
Water-1 or 1 & 1/2 cups
Oil-to deep fry

Method
Mix all above ingredients except oil in a bowl.
Pour water little by little & form a soft dough.
Fill the dough in murukku maker/mould,select any disc you want( i used the 3 star disc).
Heat oil in a pan,press the dough directly into the hot oil.
In medium high flame deep fry them till crisp and light golden brown on all sides.
Remove it on a kitchen paper,cool & store it in a air tight container.

Thanks for visiting !

Tuesday, January 15, 2019

Palak Pakora / Palak Pakoda / Palak Bajji / Spinach Bajji / Spinach Pakoda / Palak Ke Pakode / Spinach Fritters

images of Palak Pakora / Palak Pakoda / Palak Bajji / Spinach Bajji / Spinach Pakoda / Palak Ke Pakode / Spinach Fritters
Palak Pakora
Ingredients for the batter
Besan/Chickpea flour - 1 cup
Rice flour - 1 tbsp
Salt to taste
Red chilly powder - 1/2 tsp
Turmeric powder - 1/8 tsp
Hing - a generous pinch
Ajwain seeds - 1/2 tsp
Hot oil - 3 tsp
or Baking soda - a pinch
Water as needed
Other Ingredients
Spinach leaves/Malabar Spinach - 12 leaves
( wash and pat dry the leaves)
Red chilly powder and Chaat masala as needed
Oil to deep fry
Method
Take a bowl add all the batter ingredients and mix,pour water little by little and make a lump free semi thick batter.If you are able to coat the spinach leaves on both sides then that;s the right consistency.
Heat oil in a pan dip each leaf into the batter make sure they are coated on both sides,gently drop it into the hot oil.
Deep fry till crisp and light brown on both sides remove it on a kitchen paper.
While still hot sprinkle red chilly powder and chaat masala on top.
A best evening tea time snack.
Note:
a) You can add cumin seeds instead of ajwain seeds.

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