Maravalli Kizhangu Masal Vadai

 

Ingredients:

Maravalli Kizhangu - 1 (app 300 g)

Chana dal/Kadala Paruppu - 3/4 cup

Fennel Seeds - 1 tsp

Dry Red Chilly - 5

Small onion - 15-20 (fine chop)

Curry Leaves - Little fine chop)

Coriander Leaves - Little (fine chop)

Salt, Water, Oil - As reqd.

Method:

• Soak dal, chilly and fennel seeds for an hour or two.
• Peel and chop the kizhangu.
• Remove the center (stick like) part.
• Grate it and set aside.
• To a blender add in strained dal, chilly, fennel seeds.
• Add in salt, grated kizhangu.
• Blemd it coarsely.
• Transfer this to bowl.
• Add in onions, curry leaves and coriander leaves.
• Mix well.
• Heat oil in pan and fry the vadas.
• Serve hot with coconut chutney.

Sweet Potato Halwa

 

Ingredients:

Sweet Potato - 2 (medium size)

Milk - 1/4 cup

Jaggery - 100 g

Ghee - 5 tbsp

Cashews - 6-8

Elaichi powder -  a pinch

Water - As reqd 

Method:

• Wash and potatoes to the bowl.
• Add water to this and pressure cook for 
• Now peel skin and add to blender.
• To this add milk and blend to fine paste.
• Now to a pan add in jaggery and half cup water.
• Once jaggery melts set this aside.
• Head ghee in pan and add in cashews.
• Roast and set aside.
• To the same pan, add ghee and blended puree.
• Add in jaggery mix and mix well.
• Add ghee little by little.
• Once it turns non-sticky and ghee oozes, add elaichi powder.
• Add in roasted cashews and mix.
• Server hot.

Karuvaepillai Pongal

 

Ingredients:

Raw rice - 1 cup
Moong dal - 1/4 cup
Curry Leaves - 
Cashews - 6-8
Black pepper corns - 1 tsp
Cumin seeds  - 1 tsp
Ginger - small piece (Crushed)
Salt, Water, Ghee - As reqd

Method:

• Wash and clean rice and dal.
• Add it to a bowl, to this add water, salt and mix well.
• Heat ghee in pan and add a cup of curry leaves.
• Saute it crisp and add to blender and powder it.
• Heat ghee in pan and roast cashews and set aside.
• To the same pan add in coarsely crushed pepper corns and cumin seeds.
• Add in ginger pieces and curry leaves and saute.
• Cook in low flame.
• Add in cooked and mashed rice and dal mix.
• Add in blended curry leaves powder and mix well.
• Add in ghee and mix it.
• Serve hot with coconut chutney.

Poha Veggie Paniyaaram

 Poha Veggie Paniyaaram

Ingredients:

Poha - 1 cup
Potato - 1 
Beetroot - 1/2
Onion - 1 (fine chop)
Garlic - 2 (crushed)
Red Chilly powder - 1/2 tsp
Cumin powder - 1/8 tsp
Garam masala  - a pinch
Curry Leaves - Little
Coriander Leaves - Little
Salt, Oil - As reqd

Method:

• Soak the poha in water and let it soften.
• Grate the beetroot and squeeze gently to remove little water.
• Now boil potato and mash it.
• In a bowl add in mashed potato.
• Add in mashed poha to this.
• Add in beetroot and spice powders.
• Add in chopped coriander leaves and curry leaves.
• Add in salt and mix well.
• Heat paniyaaram pan and add in oil in each case.
• Make small balls our the mixture and place in each case.
• Flip and cook in medium flame, until crisp.

Masala Stuffed Roti

Masala Sutffed Roti

Ingredients:

Onion - 1 (fine chop)
Ginger garlic paste - 1 tbsp
Tomato - 1 (fine chop)
Curry Leaves - a sprig
Coconut - 1/4 cup (grated)
Tumeric - 1/4 tsp
Chilly powder - 3/4 tsp
Garam Masala -  1/2 tsp
Salt, Oil, Water - As reqd

For Dough:

Wheat flour - 1 cup
Salt - As reqd
Oil - 1 tbsp
Water - 1/2 cup or As reqd

Method:

• Heat oil in pan and add in mustard seeds.
• Add in onion and saute in medium flame.
• Add in ginger garlic paste and saute in medium flame.
• Add in tomato and cook till it turns mushy.
• Add in spice powders, salt and chopped curry leaves.
• Let the masala cook for a while.
• Add in grated coconut and mix well.
• Let it cook for 2 mins.
• Transfer to bowl and let it cool.
• Now in a bowl, add in flour and salt and mix well.
• Add in oil and mix well.
• Add water little by little and make a soft dough.
• Make medium size balls out of it (not as big as chapathi and not as small as poori).
• Dust with flour and roll it thin.
• Place the sutffing in middle and  nring corners together and seal it.
• Pinch in centre such that stuffing does'nt come out.
• Gently flatten it and repeat the same with remaining dough.
• Add in 3 tbsp of oil in pan and place the prepared dough.
• Flip and cook both sides.
• Serve hot.
• Yields 8-9 stuffed roti.