Pori Kadalai (Puffed Rice and Gram)

This is a traditional recipe prepared during navarathri festivals in Tamilnadu. Few weeks back, when I was seriously looking for some easy evening snacks to munch on, this came to my mind. :) It is simple to prepare, just mix everything and its done. It goes well with a cup of tea. If you are interested in providing home made snacks to children, this would be the perfect one to start with. I'm more concerned about the snacks that I give my toddler son and I ensure that my son doesn't eat too much of store bought snacks. This would suit for diabetics too, of course with very less or no jaggery.  

Ingredients:

Puffed Rice (Pori) 2 cups
Roasted Channa Dhal /Pottu Kadalai/ Chutney Dhal Handful
Peanuts few
Grated Jaggery few tablespoons (or as needed) or variety of brown sugar

Method:

Dry roast all the ingredients separately for few seconds except for jaggery. Add Jaggery and then serve.

Paruppu Vadai / Masal Vadai; My 150th Post

This Vadai/ Vada is almost prominent in every south indian household; be it a festive occasion or just a holiday or a celebration or during rainy season. This is easy to make, requires few ingredients and any one can hardly make mistakes. Though Ulundhavadai is the queen of vadais, I feel this is prepared often. No road side shop exist without this vadai in chennai. But in my native madurai, one can find Ulundhavadai and bajji the most favorite snacks. When I heard 'Masal Vadai' for the first time in chennai, I asked 'what'? What masala is used. I don't know why it got that name. My Mom then told me it is nothing but paruppu vadai. 

Well, this is my 150th post. I am happy for me and my blog. I know I am slow in reaching my goals, but still do not want to stress me further as I am already stressed and preoccupied with so many other things. When I am down, you bloggers motivate me with all those wonderful recipes and stunning clicks.. Thanks to each one of you for making me alive in this blogging world. 

 

Ingredients;

Channa Dhal / Kadalai Paruppu 1 cup

Finely chopped Garlic 1/2 tsp

Cumin 1/4 tsp

Pearl Onions few

Curry Leaves few

Dried Red Chilles 3-4

Baking Soda a pinch (optional)

Preparation:

Chop Pearl Onions, Garlic, Chillies and Curry Leaves. 

Soak Channa Dhal for at least one hour. Drain and set aside. Grind it to a coarse paste along with one chilli without adding water. The consistency must be not very smooth. Most of the dhal must have ground but few need to remain whole. 

Add chopped Pearl Onions, Garlic, Curry leaves,  remaining chillies, Cumin, Salt and Baking soda. Mix well and set aside.

Heat enough oil in a pan for deep fry. When hot, pinch a ball sized batter, gently flatten it and drop into the oil. Deep fry and continue the same with the remaining batter. 

Serve as a snack with tea/coffee.

Notes: I made this for my toddler son. Increase chillies while grinding according to your taste and preference. Chopped Coriander leaves can also be added.

Ulundhu Bonda / Urad Dhal Bonda

Few months back, when I was preparing Urad Dhal Vada (Uzhundha vadai), I was getting late and could not shape them well. So I managed to make bondas with the batter and made it in very less time. Since then, this has become our favorite. 

I tried few cookies last week but couldn't post as they didn't turn well in shape, though tasted amazing. As we had two many sweets since Diwali, my Hus wanted something non sweet. So I made this Bonda and I feel this is perfect for the cold season here.

I remember me and my cousin used to go to near by shops in madurai and buy a big pack (pottalam) of this Bonda or Vadai and Bajji with different chutneys and sambar.. Sweet memories.. !!  I am very happy that all of my cousins are in whatsapp and don't feel like I even miss them, though they are available in different time zones.            

                                                                                              

Recipe for the snack full of proteins:

Ingredients:

Urad Dhal 1cup
Rice Flour 1 tsp
Asafoetida a pinch
Pepper 1 tsp
Curry Leaves few
Salt
Oil for deep fry

Preparation:

Soak Urad Dhal for one hour with enough water.

Method:

Grind Urad Dhal to a smooth batter with very less water..

{I added 2-3 tbsp of water in the empty mixer. Then I added the Dhal, again a tbsp of water on top and then I started grinding. As and when required I just sprinkled a tbsp of water. }

Refrigerate the batter for one hour.

Now add the Rice flour, Pepper, Curry Leaves and Asafoetida. Mix well.

Heat enough oil in a pan for deep frying. Wet your hands and pinch a ball sized batter and drop into the hot oil. Fry on a medium flame until done.

Serve with coconut chutney or any of your favorite chutney.

Pavakkai / Bitter Gourd Bajji

Just now I felt like I had Bitter Gourd. My Hus has bought it again. Though it has been a week, I could not complain as he picks vegetables whichever stays fresh and good. I was not interested to make chips or stir fry this time. I am not much fond of putting it in curries too. Then I thought why I not make something like a bajji. I tried and it came out very well. But still I like the chips a  lot. :)

Ingredients:

Bitter Gourd 2

Besan Flour (Kadalai Maavu) 1/2 cup

Rice Flour 2 tblsp

Chilli Powder 1 tsp heaped

Cumin Powder 1/4 tsp

Tamarind - size of a small lemon

Salt

Water 

Oil for deep frying

Preparation:

Chop Bitter Gourd into thin slices.

Using a cup of water extract juice from Tamarind. Soak the Bitter Gourd slices in it for at least half an hour.

Squeeze and drain.

Method:

In a bowl, combine besan, rice flour, chilli powder, cumin powder and salt. Mix well. Add water little by little to form a thick batter without lumps.

Heat oil in a pan for deep frying. Dip the bitter gourd slices and coat them well with the batter. Deep fry until done. Make sure you deep fry in batches with little space in between each piece, or else they would stick together.

This bajji is less hot. Include more chilli powder according to your taste.

This is off to Vegan Thursdays. We are a group of bloggers who share only vegan recipes. To know more or to join click here.

Participate in my own event 'Eat Vegetables; Stay Healthy' and win JUSTEAT.in vouchers.

Vellai Kondaikadalai Sundal

I've seen many mothers buy chips and other forms of instant foods after they take back their children from school daily. I don't remember having seen a child with only one pack. They have few along with candies and his mom would also carry some packs along with the school bags. This made me realize that how much have we forgotten our own traditional snack recipes. Are these really healthy? Not at all. After eating these foods, Do you think children would eat what his Mom has prepared at home for him. 

Unless Moms stop buying these foods, I don't think children are not going to stop themselves. So I made myself clear that I should give mostly home food to son and avoid junk foods as much as possible right from his birth. I am quite successful and still try to continue the same but through some way or the other, my toddler son gets chips or his favorite popcorn through relatives or picking it himself during weekend shopping. But I make sure those are added not frequently in his menu.

This sundal recipe is his snack recipe after coming back from school.  I don't expect him to complete the bowl but at least have the satisfaction that I am providing the best snack to my son. Check out my post on baby food ideas.

Ingredients:

Vellai Kondaikadalai / Kabuli Channa 1/2 cup
Mustard Seeds few
Urad Dhal few
Curry leaves few
Dried Red Chilly 1
Grated coconut 1-2 tsp
Salt and Oil

Preparation:

Soak Channa Overnight.

Method: 

Pressure cook Channa for 3 whistles.

In a Pan, heat Oil. When hot, add Mustard seeds. When they start popping up, add Urad dhal, Chilly  and Curry leaves.

Now add strained channa.Sprinkle salt and grated coconut. Mix well so that tempering combines well with the channa. Fry for few minutes until done.

Serve as a snack or an offering to God.

Kondai Kadalai sundal and about Soul Food Show

This sundal recipe is often made at my home; be it during festivals or just on an ordinary day. I've grown with this recipe and never got bored.

I would say this is perfect evening snack for kids as it is rich in protein and of course easy to prepare. I make this for my son atleast once during a week though he munches very little of the sundal. I prefer black channa for the sundal recipe to white channa or kabuli channa as I feel it tastes quite bland.

My Friend Viji at Virundhu Unna Vanga is hosting an event named Soul Food Show at her space to celebrate her first blog anniversary. She is so sweet and so are her recipes. I had a chat with her only for few minutes but I feel as if I knew her since my childhood. I request fellow bloggers to contribute as much as possible to make her event a huge success and she has announced fabulous gifts too.

Here goes the recipe.

Ingredients:

Karuppu Kondaikkadalai / Black Channa/ Chickpeas 1/2 cup
Dried Red Chillies 1-2
Curry Leaves  few
Grated Cocont 1-2 tsp
Salt

Preparation:

Soak Kondaikkadalai in water overnight.


Method:

Pressure cook Kondaikkadalai for 2-3 whistles.

Heat Oil in a Pan. When hot, add mustard seeds. When they start popping up, add curry leaves and chillies.

When they start sizzling, add cooked Kondaikkadalai. Sprinkle salt and stir well. Fry till the tempering gets mixed well with Kondaikkadalai.

Now add grated coconut. Fry for few more seconds and till done. 

Serves: 1
Serve as an evening snack or an offering to God.

Linking this recipe to Soul Food Show at Virundhu Unna Vanga and Walk through memory lane happening at My Home Mantra initially started at Gayathri's Cook spot and Healthy Me & Healthy Us event at Mharo Rajasthan Recipes..

Buttery Corn for Blog Hop Wednesday

I am a great fan of Charisma’s recipes; especially chicken recipes.. I love her Chicken Ghee Roast recipe.. But left with little time to pack and get ready for my vacation to India. So I chose her Buttery Corn recipe.. Being responsible for blog hopping Wednesday makes me really happy.

This recipe is very special to me as I prepared this just two hours before starting to Airport. Another reason is my son liked this very much and kept on munching, giving me some time for other house hold works.

My dear Blogger Friends,... As I am in India now and have huge plans to spend my days here, I would not be able to post frequently, will try to post at least for Blog Hop Wednesdays.. I am  really sorry that I would not be able to check and comment your yummy and unique recipes.. Hope you all do not forget me...!!!

Now comes the recipe.

Ingredients:

Sweet Corn 1 cup

Pepper and Salt to taste

Butter ½ tsp at room temperature

Garam Masala a pinch

Method:

Cook Corn in Pressure Cooker for 1-2 whistles.                                 

In a wide bottomed vessel, combine all the other ingredients with cooked corn.

Toss well and serve.

Serves: 1

Notes: Chopped Mint leaves can also be added that enhances better taste.                           

Linking this recipe to Blog Hop Wednesdays of Radhika's Tickling Palates..               

Maida Biscuits

Sangee of Typical Indian Cooking has passed three cute awards to me yesterday.. Thanks a lot dear.

Coming to blog hopping,  I missed all fun and excitement last time as my son and I had high fever.

This week, I am paired with Vardhini of Zesty Palette; I like almost all her recipes. Do check out her space if you haven’t; you will definitely find yummy recipes with clear step by step instructions and pictures.

It was quite difficult for me to choose from her space; I don’t know what to try first. Finally decided to make these biscuits for my little one.

Vardhini had used a healthy combination of Maida and wheat flour with ghee. My little one and my hus don’t prefer ghee; so I don’t buy ghee except during festive occasions. Also, I had more unused Maida; so used only Maida Flour and Vanaspati.

Ingredients:

• Maida 1 ½ cup
• Vanaspati/Dalda 3 tsp
• Cumin seeds 1 tsp
• Salt
• Oil for deep frying

Method:

• Combine Maida, Cumin and Salt in a wide bottomed vessel. Mix well. Add Dalda and crumble with hands.

•  Add Water little by little so as to form tight dough. Leave it for an hour.

•  Divide the dough into 3-4 balls, quite big in size. Roll them like chapati. (not too thin).

•  Cut into diamond or any desired shape and fry until slightly brown.
• Transfer them to paper towels and then serve.  

 
Linking this recipe to Blog Hop Wednesdays event by Radhika of Tickling Palates. Check out other blog hoppers here.

Potato (Urulaikizhangu) Bonda

When I made Potato Wedges some time back, my son liked it very much. It was very much fun to see him eating Wedges dipping in Sauce. I came to a conclusion (of course, a wrong oneL) that my son is ready for all snacks with Potatoes. I made this and served him yesterday. To my surprise, he didn’t even touch it and didn’t even consider it as a food. What to do??  Kids are like that.. As usual we ate them and gave some to neighbors here.

Ingredients:

• Potatoes – medium – 4
• Onions – medium- 2
• Finely chopped Curry and Coriander leaves ¼ cup
• Finely chopped Ginger and Garlic 1 tsp
• Asafoetida a pinch
• Turmeric Powder 1/8 tsp
• Chilli Powder ½ tsp
• Coriander Powder ¼ tsp
• Lemon Juice 1 tsp
• Cumin ¼ tsp
• Salt ½ tsp
• Oil (for seasoning and deep frying)

For the batter:

• Kadalai Maavu (Chickpea Flour) ¾ cup
• Chilli Powder 1 tsp
• Salt ¼ tsp

Preparation:

Chop Onions, Coriander and Curry Leaves as fine as possible.

Method:

• Pressure cook Potatoes for 4-5 whistles (I mean more than usual). Peel and Cube Potatoes into finest pieces as possible.
• Heat little Oil in a Pan. When hot, add cumin. When it starts crackling, add chopped Ginger, Garlic. Few seconds later, add chopped Coriander & Curry leaves and Onions. Fry till onions turn slightly brown.
• Now add cubed Potatoes, sprinkle all the Powders, Asafoetida and Salt. Mix well and fry till the powders get well mixed with Potatoes. Simmer the flame and mash the Potatoes. (Need not put more efforts here, gentle mashing will done as it is already cooked).
• Switch off the flame and add lemon juice. Allow to cool for some time.
• Meanwhile prepare the batter; add Flour in a wide vessel. Sprinkle Salt and Chilli Powder. Mix well. Add water little by little, stirring simultaneously to form a thick batter.
• When it is quite hot (bearable hot), make small balls out of the mixture prepared. Dip in the batter and deep fry them.
• Serve with Coconut Chutney or Tomato Sauce.

Notes:

I made small bondas for my little one; you can increase the size. Coriander Powder can be replaced by Chat Masala and/or Amchur Powder.

Linking this to Serve it Fried event of Krithi’s kitchen and Iftar Nights of Jabeen’s Corner.