Pottukadalai Urundai

Pottukadalai Urundai
Pottukadalai Urundai is an another Karthigai deepam recipe. It is an easy recipe but the consistency of jaggery is very important, or else we can not make urundais. I shall post all the ten recipes made for aval kitchen magazine. Stay tuned.

Now let us see how to make
Here is the quick video

Preparation time   - 20 minutes
Cooking time   - 20 minutes
Yield    - 12 urundais
Ingredients:
Pottukadalai (fried gram) -  1 cup
Jaggery – ½ cup
Water – ¼ cup
Ghee - 1 tsp (for greasing)
Method:

Dry roast Pottukadalai in medium flame for ten minutes.

 Powder the jaggery. Add jaggery and water in the pan and allow it to dissolve.When it dissolves strain it.Again boil till it reaches rolling ball consistency.

You have to add a drop of cooked Jaggery syrup in a bowl of water,You should be able to roll like a ball. That is called rolling ball consistency.

Add  Pottukadalai and mix well.

For even size balls use tablespoon.

Grease the palm with little ghee and make urundais(balls) when it is hot.

Note:
You can wet the palm in water and make urundai.  When it is very hot you can wet or else you can make it with ghee.
Don’t wet all the time. If you wet all the time, pottukadalai urundai will loose its crispness.
You can use rice flour instead of water.
Pottukadalai must be roasted little for crisp urundais.

Paneer 65

Paneer 65  / How to make paneer 65 
Paneer 65 is a simple and healthy recipe for kids. Elders can eat once in a while. I always use home made paneer only. If you use home made paneer then you won’t like store bought one. It is a quick and easy recipe too. Adding white pepper powder will give nice flavor to it.

Let us see how to make
Preparation time - 20 minutes
Cooking time - 10 minutes
Serves - 4
Ingredients:
Paneer - 200 gram
Rice flour          - 2 tblsp
Corn flour          - 2 tblsp
Maida - 2 tablsp
Ginger garlic paste  - 1 tsp
Fresh thick curd  - 2 tblsp
Chilli powder   - 1 tsp
Garam masala   - ¼ tsp
Salt           - to taste
Oil            - For deep fry
Spring Onion    - 1 (for garnishing)
Method:
Add rice flour, corn flour, maida, ginger garlic paste, curd, chilli powder, garam masala, salt in a bowl and mix it well.

Marinate paneer in this mixture and keep aside for about 10 to 15 minutes or keep it in the refrigerator.

Heat  oil in a frying pan and deep fry paneer till golden brown.

 Sprinkle white pepper powder and spring onion over it and serve hot with tomato sauce.

Note:
If the batter is thick you can add little water and mix it well.
Garnish with onion rings and fried curry leaves also.

Aval Mixture

Aval Mixture / Poha Mixture/ Poha Chivda

If you have Aval/ poha , you can make aval mixture in just 20 minutes. Good and easy recipe for working women. It is a good and healthy evening snacks too.

Now let us see how to make Aval Mixture

Preparation time                                             - 10 minutes

Cooking time                                                  - 20 minutes

 Yield                                                   - 300 gms

Ingredients:

Thick aval                                                - 1 cup

Fried gram(chutney Kadalai)                      - ¼ cup

Peanut                                                    - ¼ cup

Cashew                                                    - 20

Raisin                                                     - 20

Curry leaves                                            - 20

Turmeric                                                  - ¼ tsp

Chilli powder                                           - 1 tsp

Salt                                                          - to taste

Oil                                                           - for frying

Method:

Clean all the ingredients. Heat oil in a pan. Fry fried gram using strainer. 

Fry Peanut, cashew, raisin and curry leaves same like fried gram. 

Fry aval at last. Remove excess oil using tissue paper.

 Mix turmeric powder, chilli powder and salt well. 

Sprinkle this powder to the mixture when it is hot. Mix well and serve.

Note;

Add spices of your choice.

You can add pepper powder also.

 You have to fry the aval in the last otherwise the oil will become black.

                                                                

Ribbon Pakoda

Ribbon Pakoda / Chettinad Ribbon Pakoda 
Ribbon Pakoda is another easy snack recipe which I made for gokulashtami in Aval Vikadan Kitchen. This recipe will be handy for you. Especially when the festival season is approaching this type of easy recipes will come handy and save you from tiresome laborious ones.

This tastes good and will serve as an ideal evening snack for all. Try this recipe and share your comment with me.
Preparation time - 1 hour
Cooking time - 45 minutes
Yield - ½ kg
Ingredients:
Idly rice - 1 cup
Besan flour - ¾ cup
Fried gram flour - ¾ cup
Asafoetida - ¼ tsp
Salt - to taste
Chilli powder - 1 tsp
Butter - 1 tablsp
Oil - to fry
Method:
Wash the rice and soak it for one hour. Grind rice in the grinder till a smooth batter consistency. Add rice batter, besan flour, fried gram flour, asafetida, salt, chilli powder and butter in a wide bowl.

Mix it well. Add water little by little and knead a smooth dough. Put ribbon pakoda disc in the murukku press and fill the dough.

Press the murukku press in the hot oil like ribbon murukku. Fry well all the in medium flame.

Take it out with a ladle when the sound subsides.

Drain oil thoroughly and store in the air tight container.

Note:
You can store as such or break the ribbons and store.
You can use rice flour also. If you use 1 cup rice flour add ½ cup besan flour and ½ cup fried gram dal flour.
Add spices according to your taste.

Pepper Kara Sev / Kara sev Recipe

Pepper Kara Sev / Kara Sev/ Home Made Kara Sev
Last year diwali I made this kara  sev. I decided to try pepper karasev. So I pound pepper coarsely and add to the dough. But the dough did not flow through the murukku press. Pepper granules blocked the holes of murukku press. Suddenly I got an idea because I made large quantity of dough. I took my idiyappam plate and swiped the dough in the hot oil with it.  So I will not forget the day I made this pepper sev recipe. But the taste was awesome. All of my family members like the taste. What else I want . First picture is made with murukku press. Second picture is made with plate.

Now let us see how to make pepper Karasev

Preparation time - 20 minutes
Cooking time - 30 minutes
Yield - ½ kg approximately
Ingredients:
Kadalai maavu - 2 cup
Rice flour - 1 cup
Pepper - 2 tsp
Salt        - to taste
Butter - 2 tablsp
Oil          - to fry
Method:
Grind pepper coarsely. Add all the ingredients in the broad bowl except oil and knead in to a smooth dough.

Take little dough and fill it in the murukku press with thenkuzhal achu.

Squeeze it in the hot oil and cook well both the sides well till the shhh sound ceases.

Drain the well and cool for some time. Store it in the air tight container and use it for a week or two.

Note:
If the pepper granules block on the holes, you can use the plate with holes. Be careful doing like this. Or else you can grind the pepper finely.
Regulate the gas stove while frying.
Don’t knead the dough hard. If you feel hard you can sprinkle little water and loose it.

Ragi Ribbon Pakkoda Recipe

Ragi  Ribbon Pakkoda Recipe - How to make Finger Millet Ribbon Pakkoda

Ragi (Finger Millet) ribbon pakkoda is an easy and healthy snack recipe. Ragi is rich in calcium. So it is good for growing children and elders also. It is good for diabetic people too. The colour of the Ragi Ribbon Pakkoda is not appealing but the taste is very good.

Now let us see how to make Ragi Ribbon Pakkoda
Preparation time - 20 minutes
Cooking time - 30 minutes
Serves - 6
Ingredients:
Ragi flour - 1 cup
Rice flour - ¼ cup
Fried gram flour - ¼ cup
Chilli Powder - 1 tsp
Butter - 1 tsp
White sesame seed- 1tsp
Salt - ½ tsp
Oil - for frying
Method:
Add Ragi flour, besan flour, fried gram flour, chilli powder, butter, white sesame seed and salt in a bowl and mix it well. Add water little by little and knead in to smooth dough.

 Put ribbon pakkoda disc in the murukku press and fill the press with dough. Heat oil in a pan. squeeze the dough in to the hot oil.

cook well all the sides. Take ribbon pakkoda out when the sound subsides.

Store it in the air tight container and store it in an air tight container for about a week or two.

Note:
You can add pepper powder instead of chilli powder.
If you want, you can add asafoetida too.
You can use black sesame seed also.

Varagu Murukku

Varagu (Kodo Millet) Murukku
In the millet series varagu is good for all recipes. It is diabetic friendly too. First time I made varagu murukku in one method. That was a total flop. Then next time I tried this method , it came out very well and the taste was awesome. It is soooo crispy too.  So you can try this millet murukku for coming Gokulashtami.

Now let us see how to make varagu murukku
Here is the quick video

Preparation time          - 20 minutes
Cooking time               - 30 minutes
Yield                           - 15 medium size

Ingredients:
Varagu -100gms
Fried gram flour - 3 tsp
Uraddal flour -6tsp
Besan flour -9tsp
Cumin seeds - ¼ tsp
Sesame seeds - ¼ tsp
Butter -2tsp
Salt -1/2tsp
Oil                    - for frying
Method: 
Dry roast varagu and powder it in the mixer.(For bulk batch grind it in the mill). Sieve it.

Dry roast urad dal and powder it. Add varagu flour, fried gram flour,  urad dal flour, besan flour, cumin seeds, sesame seeds, butter and salt in a bowl and mix well.

Add water little by little and knead into a smooth dough. Fill the dough in the murukku press and press it in the hot oil. cook both sides well.

Store it in the air tight container. I made it big murukku and broke it.

Note:
Varagu murukku is good for about 2 to 3 weeks.
You can add asfoetida, red chilli powder and pepper powder.
You can add spices of your choice.
If you like garlic flavor you can add garlic water instead of water.
You can cover the dough with wet cloth because it will become hard quickly.