Karanji/karanji recipe/kajjikayalu/sweet samosa/diwali Sweet

Ingredients


For outer covering

1 cup maida
1/4 cup hot oil
2 tbsp rava
A pinch salt

Method for outer dough

Mix maida, salt hot oil with spoon.

Add water little by little and make a stiff dough.
The dough should be like poori dough consistency.
Cover it with a wet cloth and set aside for half an hour.
Outer dough is ready.


Ingredients for filling

1 cup fried gram dhal powder
1/2 cup sugar powder
2 tbsp grated dry coconut
2 tbsp well roasted rava ( optional)
1 tbsp poppy seeds
1/4 tsp cardamom powder

Method for filling

In bowl add above all and mix well.
Filling is ready.


Method

Heat oil in pan for deep fry.

Maka small size balls with dough, by using the rolling pin, roll out each ball of the dough like poori.

Place a tbsp of filling on one sideof the dough, and wet the edges with water press gently and close it.

Repeat the same process for remaining dough also.

Fry them in hot oil, till crisp and golden colour.

Ready to serve hot karanji

Store it in an air tight container.

Maida biscuits/dimond biscuits/maida biscuit recipe/ how to do maida biscuit/ diwali sweet recipe

Ingredients

1 cup maida/ all purpose flour
1/2 cup powdered sugar
Hot oil 6 tbsp
A pinch salt ( optional)
Oil for deep fry

Method

In a bowl add maida, sugar powder and salt mix well.

Heat oil in a pan, add it to the above maida, mix with spoon or fork.

Slowly, add water little by little and knead the dough well and let it rest for half an hour.

Now take the dough, make a round balls.

By using the rolling pin, roll out each ball like chapathi.

By using knife or pizza cutter, cut the dough in to small diamonds.

Repeat with remaining dough also in the same maner.

Heat enough oil for deep fry.

Fry them well on both sides, until it turns light brown and crisp.

Crispy fried brinjal/baingan bhaja/kathrikai varuval/brinjal recipe

Ingredients

2 brinjals
1 tbsp corn flour or rice flour
1/4 tsp red chillie powder
1/4 tsp turmeric powder
Oil for deep fry
Salt to taste

Method

Wash brinja and wipe without water.

Cut brinjals into slices.

Add brinjals,corn flour, red chillie powder and turmeric powder mix well and set aside for 10 minutes.

Heat the oil in a pan, add salt to the above brinjal and deep fry them.

Ready to serve brinjal fry. Serve them hot.

Note

Add salt just before the deep fry, otherwise it will become watery.

Vegetable cutlet / Potato Cutlet /Tea time snack / Potato Recipe/Snack

It's very easy and simple recipe.

Preparation time 10 -15 minutes
Cooking time 10 - 15 minutes.

 Ingredients

4 potatoes ( boiled, peeled and mashed )
1 tbsp green peas ( boiled & mashed)
1 tbsp grated beetroot
1 tbsp chopped coriander / mint
2 Slices bread
1/4 tsp red chillie powder
1/4 tsp masala powder

1/4 tsp chat masala powder
Oil for shallow fry
Salt to taste.

Method

In a bowl add above all ingredients except bread and oil.
Take water in another bowl, just dip the bread slices
and squeeze the water completely.
Add this also to the above potato and mix well without any lumps.
Now divide potato mix into medium size balls.
Make them round shape, gently pressing with hands.
( you can use cutlet mold also for different shape )

Heat 3 tbsp oil in a pan,  keep the prepared cutlets.
Shallow fry them until it turns to golden brown both sides.
( Cook in medium flame )
Ready to serve crispy vegetable cutlet.
Serve them with mint chutney / tomato ketchup / any dip.

We can add any other vegetables/ paneer / cheese along with potato.
We can use this cutlets in between burger also.

Aadi thengaai paal payasam

Ingredients

1/2  Cup thick coconut milk (1 time extracted )

1/2 Cup thin coconut milk ( 2 time extracted )

1/2 Cup powdered jaggery

1 tbsp chopped coconuts ( optional )

1/4 tsp cardamom powder

1/2 tsp ghee

Preparation


Add coconut  in a mixer with warm water and  blend.

Extract  thick milk from this and keep aside. (This is 1 time milk )

Again blend this second time  with little more warm water.

Extract the thin coconut milk and set aside. ( this is 2 time milk)

Roast the chopped coconut with ghee.

Method

In a pan add 4 tbsp of water,  powdered jaggery and allow to boil for 3 to 4 minutes.

Strain this to remove impurity from the jaggery.

Now in the jaggery syrup add thin coconut milk(2 time extracted)  mix well.

When it starts boiling , add the thick coconut milk(1 time extracted ) mix well and switch off the gas.

Add cardamom powder and roasted coconut.

Ready to serve Aadi Thengaai paal payasam.

You can serve this hot or cold.

Note:

After adding thick coconut milk don't boil it .

Normally fried cashewnuts and raisins will be added to this
but I perfer to add fried coconut.

Chickpeas chaat

This is very quick / easy / filling & healthy  recipe.

Ingredients

1 cup chickpeas
2 tbsp sev
2 tbsp chopped onions
2 tbsp chopped raw and ripe mangoes
1 tbsp chopped tomatoes
1 tbsp pomegranate (optional)
Few chopped coriander leaves
1 tbsp chopped cucumber
1/4 tsp chopped green chillie ( or a pinch red chillie powder)
1 tbsp lemon juice
Black salt ( or salt ) to taste

Method

Wash and soak chickpeas over night.
Add fresh water, little salt and pressure cook for 4-5 whistles drain water.
In a bowl add boiled chickpeas, onions, tomatoes, mangoes, coriander leaves, cucumber, pomegranates, green chillie black salt and lemon juice mix well.
Finally add save and serve immediately.

Dates and nuts laddu

Sugar free &  very simple laddu.

Ingredients

1 cup deseeded soft dates
1/2 cup roughly chopped dry fruits ( almonds, cashewnuts, pistachios )
1 tsp ghee for greasing

Method

Blend dates in a blender and set aside.
Heat a pan, add dry fruits saute for 2-3 minutes.
Add blended dates, mix well and cook for a minute.

Make samll portions from the above mixture.
Grease palms with ghee and make laddus.
Store them in an airtight container.
Ready to serve dates and nuts laddu.

Note

You can use any other dry fruits of your choice like
walnuts, fig etc... and dessicated coconut also.
It's better to refrigerate them.

Mango falooda

Ingredients

1 cup mango puree
2 tbsp basil seeds (sabja seeds)
2 tbsp vermicelli
1/2 cup milk ( boiled & chilled)
4 tbsp condensed milk
1 scoop + 1 tbsp mango ice cream
1 tbsp chopped mangoes

Preparation

Make mango puree and set aside.
Soak sabja seeds for 30 minutes with enough water,
strain them and set aside.
Boil vermicelli until they are cooked,
strain them and set aside.

In a bowl add 1/4 cup chilled milk, 2 tbsp condensed milk,
1/2 tbsp mango ice cream (optional) soaked sabja seeds mix well.
In another bowl add 1/4 cup chilled milk, 2 tbsp condensed milk,
1/2 tbsp mango ice cream (optional) soaked vermicelli mix well.
Now we have to assimble above all one by one in a serving glass.

Method

In a serving glass first add mango puree.
Then add vermicelli mix gently.
Then add sabja mix.
Finally add a scoop of mango ice cream and chopped mangoes.
Ready to serve mango falooda.

Thenkuzhal Murukku

Ingredients

2 cups rice flour
2 tbsp  urad dhal powder
1 tbsp roasted gram dhal powder ( optional )
1 tbsp butter, 1 tbsp  hot oil
1 tsp jeera
Oil for deep fry
Salt to taste

Method

In bowl add rice flour, urad dhal powder, gram dhal power,
jeera, and salt mix well.
Now add butter& hot oil mix well, add water little by little to make soft dough. ( like chapthi dough )

Heat oil in pan / kadai.
Grease some oil inside the murukku press.
Fill the above dough up to 3/4 of the murukku press.
Now slowly press like a circle in the centre of the hot oil
Cook in medium flame both sides until it's crispy.
Cool completely and store in an airtight container.

Bombay Chutney

Ingredients

2  Onions
1 Tomato
1 green chillie
2 tbsp gram flour
1/4 tsp turmeric powder
1/4 tsp mustard
1/4 tsp urad dhal
Few curry and coriander leaves
2 tsp oil
Salt to taste

Method

In a bowl add gram flour, 1 cup water mix well.
Strain it, add turmeric powder, salt mix well and set aside.

Heat oil in a pan, add mustard when it starts sputtering add urad dhal, green chillie and curry leaves.
Add onions and saute for 2 minutes.
Add tomatoes and saute for another 2 minutes.
Reduce the flame, slowly add the above gram flour water and mix well, stir continuously without any lumps.
Cover and cook for another 5 minutes in low flame.
(stir in between)
Switch off the gas.
Bombay chutney is ready.
Garnish with coriander leaves.
Serve hot with chapthi / poori.

Carrot Rasam

Ingredients

2 Tomatoes

1 Carrot

1/4 cup toor dhal

1 tsp rasam powder / red chillie powder

1/4 tsp turmeric powder

1/4 tsp mustard

1 tsp ghee /oil

A pinch asafoetida                   1/4 tsp freshly crushed pepper 1/4 tsp roasted jeera powder

Few curry and coriander leaves 

Salt to taste

Method

Pressure cook toor dhal tomato and carrot.

Mash dhal with little water and set asid.

Blend tomato and carrots.

In pan add blended tomato and carrot.

Add half glass of water, few curry & coriander leaves, turmeric powder, rasam powder and salt.

Cook for 5 to 6 minutes.

Add cooked toor dhal and adjust water and mix well.

( don't add too much water )

Cook in low flame until rasam becomes frothy.

Add some more coriander lease.

Season with ghee,mustard, jeera and asafoetida.

Ready to serve carrot rasam. 

This rasam can be served as soup also.                            Health benifts 
1. Carrots keeps our blood               sugar  level under control. 
2.  strengthen our bones             3. Rich in vitamin A & K              4. Highly nutritious                      5. Improve eye health                 6. Rich in Fiber                 Tomatos are  great source of vitamin C, potassium, folate, and vitamin C & K.

Basundhi

Basundhi is a rich and delicious dessert of
thickend milk, similar to rabdi.

Ingredients

1 liter fat milk
1/4 cup sugar
2 to 3 tbsp mixed nuts powder (badam, pistachio)
Or chopped mixed nuts
Few strands saffron
1/4 tsp cardamom & nutmeg powder each

Method

Add milk in a heavy bottomed, wide non stick pan bring to boil.
Reduce the flame and cook for 10 minutes.
Crust will form on the top, collect it on sides of the pan each time.
Add sugar, saffron and dry fruit powder.
cook for another 5 minutes in medium flame, stir continuously.
Now mix this crust in the boiling milk, mix gently,
without disturbing it much.
Cook for 4—5 minutes in low flame.
Switch off the gas.
Garnish with dry fruit powder.
Basundhi is ready to serve.
It can be served hot or cold.

Kalyana rasam

Ingredients

1/4 cup toor dhal
Tamarind  (goosebary size)
Tomato 2
Few curry leaves
Coriander leaves and stocks (stems)
Turmeric powder a pinch
Asafoetida

1 tsp ghee / oil
Salt to taste

Ingredients for rasam powder

2 tbsp toor dhal
1 tbsp coriander seeds
1 red chillie
1/4 tsp pepper
Very few jeera & curry leaves

 Heat a pan, add above  all ingredients one by one
dry roast and grind to a coarse powder.

Preparation for Rasam


Pressure cook thoor dhal and tomato in a cooker.
Mash dhal and add  a cup of water set aside.
Mash boiled tomatoes by hand.
Soak tamarind in hot water for 5 minutes, squeeze and extract tamarind water.
Chopped tomatoes half.

Method

In a pan add tamarind water, mashed tomato, turmeric powder and salt boil for 5 minutes.
Add chopped tomato, coriander leaves stocks, rasam powder cook for 2 minute.
Add cooked dhal along with water mix well.
Cook on low flame untile rasam becomes frothy.
(Don't boil it) switch off the gas.

Heat ghee / oil in pan add mustard and curry leaves.
Add to the above rasam.

Ready to serve kalyana rasam.

This can be served as soup also.

Beetroot rice

Ingredients

1 cup Raw rice ( or basmathi rice )

 1/2  cup grated beetroot

2 chopped onions
Few crushed ginger and garlic
2 tbsp green peas
1 Bay leaf
1/4 tsp red chillie powder
1/4 tsp masala powder
1 green chillie

Chopped coriander leaves few

2 tsp oil,1 tsp ghee ( optional)
Salt to taste


Method

In a cooker add oil, ghee, ginger,  garlic, green chillie, bay leaf and onions saute for 2 minutes.
Now add rice, salt masala powder mix well.
Add greated beetroot, green peas.
Add 2 cups of water.
Cover the cooker and cook for 2 whistles.
After 10 minutes open the cooker and
granish with coriander leaves.
Very simple beetroot rice is ready to serve.
Serve hot with any raitha.

I used normal rice only.
If you are using basmathi rice adjust water accordingly.

Mango and Tomato dhal

It's very simple and easy to cook this dhal

Ingredients

1 cup cooked toor dhal
1 cup chopped mango ( raw mango)
1 cup chopped tomato
1 green chillie
1/4 tsp red chillie powder
1/4 tsp turmeric powder
1 tsp oil
1/4 tsp mustard
1/4 tsp jeera
Few curry leaves
Salt to taste

Method

Cook toor dhal with turmeric powder in a pressure cooker
for 3 whistles and set aside.

In a cooker add 1/2 glass of water, mango, tomato,green chillie, red chillie powder, turmeric powder, salt and cook for 2 whistles.

Now coimbine both and mix well.
Cook for another 2 to 3 minutes.
In pan heat oil, add mustard, jeera and curry leaves.

Add this to the above dhal.

Ready to serve mango & tomato dhal.
Goes well with rice / roti.

Aloo poori

Ingredients

1 cup wheat flour
1 boiled, peeled and grated potato
2 tbsp rava(suji)
1/4 tsp red chillie powder
1/4 tsp turmeric powder
1/4 tsp jeera
1/4 tsp ajwain
1 tbsp finely chopped coriander
Oil for deep frying
Salt to taste

Method

In a bowl add all the above ingredients except oil and mix well. Knead into a stiff dough by using water little by little.
Cover the dough with a damp cloth and rest  for 10 to 15 minutes.

Divide the dough into small balls.
Roll each dough into a small circle by using little oil.
Roll all poories and keep in the plate.

Heat oil in pan on medium heat.
Drop the poori in to hot oil, press gently on the top till it puffy.
Turn the poori to other side and cook in the same way.
Ready to serve Aloo poories.

Ven pongal

Sakara pongal

Paruppu Vadai