Sweet Urad Dal Vada / Enippu Ulundha Vadai

For the final day another interesting sweet, Sweet Urad dal Vadai (Enippu Ulundha Vadai), I tasted this after years during my last India trip. Thinking about this for longtime, finally the came and tried this last week.

Ingredients:

Split Chana dal / kadalai parrupu	1 cup
Urad dal	1 cup
Jaggery	1 cup
Oil	for deep frying
Salt	a pinch

 

Directions:

1. Soak urad dal and split chana dal separately for 3 hours.
2. Drain the water completely and grind both dals to smooth batter without adding any water.
3. Finally add both dal together with jaggery and grind for few seconds (just to mix everything together).
4. Heat oil in a kadai, take a tablespoon of batter and carefully drop in oil and cook in medium heat until it’s cooked inside.
5. Drain the excess oil in tissue paper and serve this with banana, ghee and honey mixture.

 

Note:

• In this sweet the sweetness will be mild, so to compensate that it is served with banana honey mixture. But I love the mild sweetness so skipped the banana part here.
• When grinding the dal don’t even add a single drop of water, if you find its hard to grind add a small piece of jaggery it helps to grind.
• By the same time don’t add to much jaggery just one or two small pieces.
• Finally after adding 1 cup jagger don’t grind for long time, as soon as you add the jaggery you can see the batter will start to lose the thickness.
• If you grind longtime then you might not able to make the vadai, to avoid this you can use 1 ¼ cup split chana dal.
• If using powdered jaggery don’t grind just mix using hand. You can substitute palm sugar instead of jaggery.

 

Linking to:   Do check other Blogging Marathoners here,  Priya's CWS Page

 

 

Godhumai Halwa/ Wheat Flour Halwa

Today’s recipe is one of the famous south Indian sweet Halwa, Tirunelveli is famous for this halwa. For traditional godhumai halwa we need to soak whole wheat for 8 – 10 hours then grind and extract the milk out of it and then it’s cooked with sugar and ghee. Since it’s a long process tried this quick version it turned very close to original one. Halwa is one of my favorite sweet, whenever I have a craving for this my mom use to make maida halwa in the same way.

 

 

Ingredients:

Whole wheat flour	1 cup
Sugar	1 ½ cup
Ghee	¾ cup
Water	2 ½ cup
Cashew nut	1 ½ Tbsp
Raisin	1 Tbsp

 

Directions:

1. Sift flour in a large mixing bowl, add water and make lump free batter. Batter should be milk consistency so if needed add another half cup of water.
2. Heat one tablespoon ghee and roast cashew nut and raisin once it’s done remove and keep aside.
3. In the same pan add wheat flour milk with 2 tablespoon of ghee and start to cook on medium heat.
4. Keep on stirring within few minutes the mixture will start to thicken, in this stage add half sugar and half portion of ghee.
5. Again keep stirring until all ghee is absorbed, then add the remaining ghee and sugar keep stirring.
6. After 10 minutes the mixture will start to leave the pan. In this stage add cashew nut and raisin.
7. Keep stirring for another 5 minutes or more in one stage the mixture will comes together like dough and looks transparent, turn off the stove.
8. Transfer the mixture to greased plate, using a greased flat bottomed bowl smooth the top surface and allow it to cool.
9. When it is warm enough to cut grease a sharp knife and slice it as required and enjoy.

 

Note:

• If you are not sweet toothed use 1 ¼ cup sugar.
• When halwa is done you can see the shininess.
• If you don’t mind about ghee add another 2 tablespoons.
• Instead of whole wheat flour you can use atta flour too.

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Do check other Blogging Marathoner's here. 

 

 

 

Kadalaiparrupu Paniyaram (Sweet)

Blogging Marathon is an interesting group, which motivates many bloggers like me. For this week I choose “course wise meal from any state” theme, valli gave few more options for course wise meal I planned to go with sweet from Tamil Nadu, that too from Kongu Cuisine.

For first day Kadalai Parrupu Paniyaram its one of the important sweet dishes my mom use to make for Puratasi Amavasai.

Ingredients:

For Stuffing:
Kadalai Parrupu / Split channa dal	1 cup
Powdered jaggery	1 cup
Grated coconut	⅓ cup
Cardamom powder	½ tsp
For Covering:
All purpose flour/ Maida	1 cup
Salt	¼ tsp
Water	as needed
Ghee or oil
Yields: 40 pieces

 

Directions:

1. Pressure cook, channa dal with enough water for 2 whistles.
2. Drain the water and allow to cool, using a mixe pulse the dal for couple times.
3. Dry roast the coconut for few minutes (no need to change the color) cool the coconut, add it to dal again pulse once.
4. Next add jaggery and cardamom powder and pulse until everything blends well.
5. Make small lemon size balls (Laddu) from this dal mixture. Keep it aside.
6. In aother mixing bowl, add maida, salt and mix well. Then add water little by little and make a lump free batter (like dosa batter).
7. Heat the paniyaram pan, add quarter teaspoon of ghee or oil in each hole.
8. Take a dal ball and dip in the batter then place that in one hole. Repeat this for remaining balls.
9. Once it’s cooked turn and cook another side.

 

Note:

• When pressure cooking the dal, don’t overcook.
• Drain all the water before grinding, after adding jaggery don’t grind too much or else dal mixture will be watery and when cooking the mixture might come out.
• Even this Laddus are served separately without outer coving.
• If you don’t have paniyaram pan don’t worry you can deep fry after dipping in maida.

 

Linking to:

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Mango Burfi

Summer is yet to start here, but mangos season is already started. Few weeks back found good mangoes in market bought few and tried this mango burfi. This is my second attempt, first time I tried with canned mango pulp and milk powder but it doesn’t turn out to correct consistency. Still it’s edible and tasty but I was not satisfied with what I made. So I tried second time with paneer which acts as a binding agent for burfi.

 

Ingredients:

Mango Pulp	2 cup
Sugar	10 Tbsp
Paneer	1 cup
Milk powder	1 cup
Milk	1 cup
Nuts chopped	½ - 1 cup
Cardamom powder	1 tsp
Ghee	1 Tbsp
Yields: 30 pieces

 

Directions:

1. Add mango pulp, milk, paneer and milk powder in a blender and pulse couple times until everything blends well.
2. Heat ghee in a non stick pan; transfer the mango mixture to pan. Add sugar, cardamom powder and half portion of nuts mix well.
3. After few minutes of cooking the mixture will start to leave the pan, after cooking for another five minutes it will start to thicken like dough.
4. Grease a plate and transfer the dough to plate, smooth the top surface using spoon and sprinkle the remaining nuts.
5. Allow it to cool and cut into desired shape.

 

Note:

• Use fresh mango for making pulp, peel the skin dice and blend to thick paste. I used two mangoes which yields 2 cups of pulp.
• Since one of my little one use to remove nuts in food, I added 2 tablespoon of powdered nuts and didn’t sprinkle nuts.
• Nuts is your option, you may use almonds, pista and cashew nuts.

Linking to:   Blogging Marathon page for the other Blogging Marathoners doing BM#28, Gayathri's Announcement page, Nithu Page

 

 

 

 

 

Watermelon Kheer

Hello friends from today it’s going to be seasonal food theme in our BM group. Still yesterday night I was so confused to prepare dishes under this theme. Here officially spring is started but still feels like winter, in some place’s its already summer. Hope you might got why I am so confused. Finally today morning decided to stick with summer foods, even though few of my other seasonal foods are ready to post, I changed my mind.

Today its going to be watermelon kheer, one of the co blogger who’s running Magic Mingle Challenge each month announced watermelon and rice combination this month. I came across this combination of rice and watermelon  in a TV show (but not this recipe), I was wondering how it will taste? Now this announcement made me to try this wonderful recipe, I had tough time to find watermelon here couple days before only I found in store bought one and tried this.

 

Ingredients:

 

Basmati rice	¼ cup
Water	¾ cup
Watermelon juice	1 ½ cup
Coconut milk	3 Tbsp
Milk (optional)	¼ cup
Condensed milk	3 Tbsp
Cardamom powder	¼ tsp
Cashew nut	1 Tbsp
Ghee	1 tsp

 

Directions:

1. Cut the watermelon, remove the seeds and dice into cubes. Now blend the cubes in a mixe or blender and strain the juice. Soak rice for 10 – 20 minutes.
2. In heavy bottomed sauce pan, boil water and ½ cup of watermelon juice. When it starts to boil add rice and cook until it’s done.
3. Reduce the heat and add condensed milk and coconut milk allow it to cook for another 2 minutes.
4. Finally add the remaining watermelon juice and cardamom powder turn off the stove don’t allow for boiling.
5. Heat ghee in another pan and roast the cashew nut and add to the kheer.
6. Serve it warm or cold.

 

Note:

• I didn’t add milk if you need you can add when you are adding watermelon juice at the end.
• Instead of coconut milk you can also substitute milk.
• If you are sweet toothed add more sugar or condensed milk.
• This ratio yields 2 servings.

Linking to: To check other Blogging Marthorners, Jagruti's page, Celebrate summer

 

 

Paal kozhukattai

Paal kozhukattai is one of the authentic south Indian foods. This is more famous in chettinad areas. Two months back in SNC group one of the co blogger posted this paal kozhukattai, as a challenge to Northern team form that time I was tempted to try this. Prepared this today, and we all enjoyed it. Happy Tamil New Year to every one. Recipe source Sharmispassions.

Ingredients:

Milk	¾ cup
Coconut Milk Thick	¾ cup
Coconut Milk Thin	¾ cup
Water	¾ cup
Cardamom powder	¼ tsp
Kozhukkattai Dough:
Rice flour	1 cup
Ghee	1 tsp
Milk	1 cup
Water	1 cup
Salt	as per taste

 

Directions:

1. In a large mixing bowl add the ingredients under the list for dough mix well without any lumps.
2. In a non stick pan add ghee and the rice flour mixture allow it to cook until you reach a dough consistency. It should not be sticky.
3. When it’s warm to handle knead and form smooth dough. Make small balls (½ - ¾ inch diameter).
4. Mean while heat milk and water in a sauce pan, when it start to boil simmer add these balls slowly.
5. Balls will immerse first cover the lid and cook until the balls start to float, add sugar and thin coconut milk and give a gentle stir without breaking the balls.
6. Again cook for another 3-5 minutes add the thick milk and cardamom powder and allow boiling once.
7. Let it rest for an hour and serve it warm or cold.

Tip:

• Cover the dough with a wet cloth until you start to work with the dough. Instead of sugar you can use jaggery.
• If feel too much of coconut milk you can reduce the coconut milk and increase milk.
• If you over cover cook then the balls might break and dissolve.

 

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Aadikkool

Today it’s going to be Chettinad special; I learnt this recipe from my friend’s mom, when I first tried this it tasted like heavenly as soon as we finish our dinner my hubby said make a note of the recipe. One of the healthy snack for kids even though I had hard time to feed this to my kids.

Aadikkool is one of the main foods in chettinad for all occasions; they use to serve this at the last meal of any function. Like we use to celebrate wedding for 2 days at the end of the second day this aadikkool will be served and which indicates the function is over. Thanks Susheela aunty for teaching this wonderful recipe and it became our all time favorite.

Ingredients:

Urad dhal flour	½ cup
Ghee	½ cup
Jaggery	¾ cup
Water	2 cup

 

Directions:

1. Dry roast the urad dhal until light brown and nice aroma comes out. Allow it to cool.
2. Grind that to fine powder using mixe and sieve the flour and measure it.
3. Add jaggery and water in a sauce pan and start to cook until the jaggery dissolve.
4. Mean time heat ghee in a stick pan, once the ghee is hot add the flour all at once and cook for few minutes.
5. In this time jaggery water will start to boil, now turn off that and filter the jaggery syrup into flour and mix well without any lumps. Cook for few minutes or until it start to leave the sides of the pan.
6. Serve hot with little ghee on top.

Tips:

• No need of any string consistency just allow the syrup to boil once, if you feel its hard to cook both simultaneously. Prepare the syrup filter and put that in low flame. But don’t leave for longtime.
• When adding the sugar syrup to flour it will bubble so be careful when doing this.
• If you drop a small portion of aadikkool in water, if you can able to roll using your fingers then it’s done.
• I used half ghee and half oil but the original recipe was done with ghee.
• I haven’t tried with store bought flour.