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.

For Order - Ragi Ladoo

 
#1 Nachini/Finger Millet Ladoo:

Ingredients:

Ragi flour - 3/4 cups

Seeds - 1/4 cup

Nuts - 2 tbsp

Dates - 3/4 cup

Ghee - 1/8 cup

Elaichi powder - a pinch

Method:

• I used pumpkin seeds, melon seeds, cucumber seeds.
• For nuts I used cashews, badam, pistachios.
• Dry roast the seeds in low flame and set aside.
• To the same pan add in nuts and dry roast and set aside.
• Let it cool.
• Add to blender, add in elaichi powder.
• Blend it coarsely and set aside.
• Dry roast the ragi flour in medium flame for 3-4 mins.
• Set this aside.
• Add dates to blender and blend it.
• To this add ragi flour and blend it.
• Transfer this to plate.
• Add in blended nuts and seeds.
• Heat ghee in pan and in low flame.
• Add little by little and make mix it.
• Shape ladoos and place it..
• It gives 260-265 g
• Yields ladoos.

#2 ChocoNachini Ladoo:

                                       

• To the same recipe as #1 add in cocoa powder and mix well.
• Then shape like ladoos.

500 g Ladoo:

• I use 1 1/2 cups of ragi flour and other ingredients acc.
• It gives 554 g in total and yields 21 pieces.

1 Kg Ladoo:

• For 1 kg I used 3 cups of flour and other ingredients acc.
• 1 cup flour weighed 140 g, so 140 * 3 = 420 g
• Used 4 tbsp each of pumkin, melon, cucumber seeds.
• Add 1 tbsp each of cashews, badam, pistachios.
• Used 1 tbsp of walnuts,dry roasted and added it.
• Used 1/2 - 3/4 tsp of chia seeds, roast them separately and  set aside.
• This will be added directly to flour, before adding ghee.
• More chia seeds ladoo turns dry quickly, so add acc.
• Used app 80 g of ghee.
• It gives 1091 g and yields 33 pieces.

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.