Onion Idly



Preparation Time: 5 min
Cooking Time: 20 min
Serves: 2

Ingredients:

  1. Idly batter 1 cup
  2. Onion 1/2 cup
  3. Mustard 1 tsp
  4. Urad dhal 1 tsp
  5. Jeera 1 tsp
  6. Curry leaf - 1 sprig
  7. Green chili - 1
  8. Asafetida
  9. Salt to taste

Procedure:

    1.   In a medium sized pan pour oil. When oil becomes hot, add mustard jeera and allow it to sputter. Then add urad dhal channa dhal. Roast till it starts turning golden brown. Add curry leaf and sauté for 2 sec. Sprinkle asafetida. Then add onion green chili. Add little salt. Sauté them till onion becomes translucent. Switch off the stove and transfer the mixture to a bowl.
    2.   Allow the mixture to cool down for 5 min. Then add the idly batter. Mix the content thoroughly. Pour a scoop of batter in the idly pan.
    3.   Cook for 5 min after steam starts coming or until its cooked completely. Transfer the hot cooked idly into hot box or serve hot with sambhar or your favorite chutney.

Paneer Paratha


Paneer Paratha


Preparation Time: 10 min
Cooking Time: 30 min
Serves: 7


Ingredients:
  • Wheat flour - 2 cup
Stuffing:

  1. Oil - 1 tbsp
  2. Onion - ½ cup
  3. Paneer - grated - 1 cup
  4. Salt to taste
  5. Green chili - 2
  6. Coriander - 1 tbsp
  7. Coriander powder - 1 tsp
  8. Garam masala - 1 tsp

Procedure:
  1. Heat a medium sized pan and add oil. Once the oil gets heated, add the chopped onions and saute it until it turns golden brown. Now add the grated paneer, 1 tbsp chat masala and 1 tbsp coriander powder.
  2. Add little salt to it and mix it. Saute them until raw smell leaves. Transfer it to bowl. Add finely chopped green chili and coriander leaves. Make the stuffing into small balls.
  3. In a mixing bowl, put wheat flour and add salt to taste. Make it into a smooth dough by adding water. Apply few drops of oil. Cover it for 15 min. Make big balls from the dough. Roll it lightly and place the stuffing in the middle and seal it by lifting the edges of the dough.
  4. Gently roll the dough and make sure the filling doesn't come out. Use dry wheat flour for rolling if required. Place the paratha on a hot tawa. Cook it for few seconds and turn it the other side. Add few drops of oil. Roast till its cooked and turns golden brown.

Laddu


Preparation Time: 10 min
Cooking Time: 30 min
Serves: 10 laddu

Ingredients:

  1. Kadalai Maavu - 1 cup
  2. Food color - yellow - 1 pinch
  3. Ghee - 1 tbsp
  4. Cashew nuts - 10 pieces

Syrup:

  1. Sugar - 1 ½ cup
  2. Water - ¼ cup

Procedure:

1.   Sift kadalai maavu. In a large mixing bowl, mix kadalai maavu and food color. Add water and make it into a batter. It should be in dosa batter consistency.

2.   Heat oil in a kadai. Check whether oil hot by putting a drop of batter into it. It should rise immediately to the top. Take a karandi with holes.

3.   Pour a scoop of batter over the karandi and slowly rub the batter.Once it is cooked remove it from oil. Place it over the tissue. It should not become crispy.

4.   In a pan , heat water and sugar to make the syrup. Keep in medium flame and check for string consistency. If you check with syrup in between index finger and thumb finger a string should be formed. In a small pan, heat ghee and Roast cashew. Add to sugar syrup.

5.   Then add the prepared bhoondi in the sugar syrup. Mix it thoroughly and transfer to mixer. Do not allow it to cool. Grind for 2 sec.

6.   As it is in bearable heat make small balls. Allow it to cool for some time.

Badusha





Preparation Time: 10 min
Cooking Time: 30 min
Serves: 12 pieces

Ingredients:

  1. Maida - 1 cup
  2. Ghee - 3 tbsp
  3. Baking soda - 1 pinch
  4. Sugar - 1 tbsp

Syrup:

  1. Sugar - ¼ cup
  2. Water as required

Procedure:

1.   Take a large mixing bowl, add ghee and baking soda. In a mixie grind a tbsp of sugar into a fine powder. Add the sugar powder to ghee. Mix well.
2.  Add maida flour and blend them together. After mixing them thoroughly, add little water and make it to a chappathi like dough.
3.   Make small smooth balls and set aside. Heat oil in a kadai and fry them in low-medium flame.
4.  In a pan, add sugar and little water till sugar gets immersed. Heat the pan and makes a syrup. When you touch the syrup with fingers, it should be sticky.
5.   Dip the fried dough in the sugar syrup. Take out and set aside. Allow it to cool.

Maida Cake

My mom use to prepare this maida cake for every Diwali. It will be soft in the middle and crispy in the corners. A yummy snack too. The dough itself will be very tasty to eat ;-)


Preparation Time: 10 min
Cooking Time: 50 min
Serves: 30 pieces

Ingredients:
  1. Egg - 2
  2. Maida - 1/2 kg
  3. Sugar - 300gm
  4. Butter - 50gm
  5. Milk - 100ml
  6. Baking Soda - 1/4 tsp


Procedure:
  1. Take a large mixing bowl. Break and pour eggs. Whisk eggs for few min. Add sugar and keep stirring until sugar is completely dissolved.
  2. Add butter, baking soda and milk. Stir slowly for 1 min.
  3. Sieve maida and add them slowly to the mixing bowl. Make a chappathi like dough.
  4. Roll the dough into a thick flat roll and cut them into diamond shape cakes using knife. Join the left over dough and roll them again to make diamond cakes. Take a diamond cake and cut one side of the cake using a small knife or blade.
  5. Heat a kadai with oil to fry the cakes. Drop a small piece of dough into oil. It should rise immediately to the top. Reduce to medium flame. Drop the cakes into oil. Fry until it is golden brown and place in a tissue to remove excess oil.

Mini Carrot Dosa

It is always a challenge for moms to feed a healthy diet for their naughty kids. Making the dishes colorful tempts kids to eat. Mixing veggies in every possible ways is good for health, this mini carrot dosa is one such way..!!!



Preparation Time: 5 min
Cooking Time: 5 min
Serves: 2

Ingredients:

  1. Dosa Batter - 1 cup
  2. Carrot - 2 medium sized

Procedure:

 

1.  Clean the carrot and grate them. Heat dosa pan and grease it with little oil. When the pan is hot, pour dosa batter using a tablespoon. Make small othappam. Sprinkle carrot over the mini dosa.

2.  When one side of the mini dosa turns brown, turn it to other side and spray oil. Transfer mini dosa to plate.

Omapodi - Diwali Snack

Omapodi

Preparation Time: 10 min
Cooking Time: 30 min
Ingredients:

1.     Gram / Besan Flour / கடலை மாவு - 2 cup
2.      Rice flour - 1 tbsp
3.      Salt to taste

Procedure:

1.  Sift gram flour and add it in a large mixing bowl. To this add rice flour and salt. Add water and make a sticky dough. Use little oil if it too sticky.
2.  Heat oil in a kadai. This time I bought a new electric kettle to make diwali snack. Our normal kadai will be good to fry. Use idyappam press to make big circles into the oil. The holes in my idyappam maker will be little big. If you wish you can use small hole idyappam press too.
3. Check whether the oil is hot by dropping a small dough piece. It should rise to the surface of oil immediately. Maavu will be little hard to press. You can also press on the reverse of karandi and then drop it into oil. Fry them until the sound is seized.
4.  Transfer then to a tissue or oil strainer to remove excess oil. Slightly break them to make omapodi. Do not break them too small. It will so crispy and will break by itself.
                Crispy plain sev / omapodi is ready for snack..!! Happy Diwali to all..!!!
Omapodi

Murukku Twists

Murukku is a crispy south Indian snack. Murukku is a everyday snack as well as a festival special especially on Diwali..


Preparation Time: 15 min
Cooking Time: 30 min
Serves: 50 - 60 pieces

Ingredients:


  1. Boiled Ponni Rice - 4 cup
  2. Urad dhal - 1 cup
  3. Butter - 3 tbsp
  4. Jeera - 3 tsp
  5. Sesame - 3 tsp
  6. Chili powder - to taste
  7. Salt to taste

Preparation: 

*  Soak boiled ponni rice for 2 hrs


Procedure:

 

1.  Clean the soaked rice and dry them on a clean cotton cloth for 10 min. Then grind them in batches using a mixer.

2.  Sieve the powdered rice. Grind the coarse left over rice again and sieve them again. Repeat until a fine rice flour is obtained. Slightly roast them to remove moisture. If it forms lumps because of moisture, sieve it again to get a very fine dry rice flour.

3.  Then heat a pan and dry roast urad dhal as it starts turning golden brown. Allow it to cool down and grind it to a fine powder. Sieve them to get a fine urad dhal flour.

4.  In a large mixing bowl mix rice flour, urad dhal flour and rest of the ingredients. Mix them well. Add water and make it into a smooth dough. Using a murukku press, roll the dough into murukku. I used star shape press.

5.  Heat oil in a kadai. Fry the murukku. As the sound of murukku ceases, it is the perfect time to take out the  murukku. Place it on a tissue to remove excess oil.

                                                   Crispy muruku is ready for the snack..!!!

Palak Paratha / Spinach Chappathi

Here is the green healthy paratha / chappathi for kids. ;-) The taste will be so yummy that kids who do not eat spinach properly as side dish would love these green paratha. Give a try and leave your comments..!! :-)




Preparation Time: 5 min
Cooking Time: 15 min
Serves: 2

Ingredients:

·         Chappathi flour - 3 cup
·         Thick Curd - 1 tbsp

To saute:


1.      Spinach - 200gm
2.      Turmeric powder - 1 pinch
3.      Chili powder - 1 tsp
4.      Garlic - 2 or 3
5.      Coriander powder - 3 tsp
6.      Cumin powder - 1 tsp
7.      Salt to taste

Procedure:

 

1.   Clean spinach/ palak with fresh water and set aside.
2.   Heat a medium sized pan. Add fresh spinach and all other ingredients given in “To saute”. Keep in medium flame for 3 min. Spinach will shrink and become soft. Allow it to cool.

3.   Once it cools down, transfer it to a mixer. Add curd and grind into smooth paste.

4.   Take chappathi flour in a mixing bowl and add spinach paste and make it into dough. Adjust salt. Add little water if required. I did not add water as the water content in the spinach paste was sufficient.

5.   Make balls from the dough of required size and roll it into paratha.

6.   Heat a small flat pan. Cook one side of the paratha and roll-over to the other side. Take it off the pan once both sides are cooked.
Serve hot with raita