Maa-laadu aka roasted channa dal laddu

Me and my hubby were having a discussion about plans for Navrathri.Suddenly came an intervention, "Oh , navrathri ! that means you get to make some sweets and I get to enjoy , right amma? "-my son with a naughty smile.

This roped me back to my childhood memories as I have done the same to my Mom.I'm sure many of us would have done this.

As a child,getting ready early in the evening with various costumes and visiting the near by neighborhood , collecting some sundal and getting applaud for the 'getup' was the interesting part of Navrathri for me.One could see many Radha, Krishna etc etc on the community during this festive days.

This is one of the simplest sweet/ dessert one can think of.Basic ingredients and a jiffy process is the reason behind this popular dish from South India.Within 10 minutes,you can make some 15 to 20 laddu.Isn't that cool?While you enjoy the sweet , give the benefit of proteins to your body too.

Ingredients

Roasted channa dal / chutney dal/pottu kadalai ............................. 1 cup
Sugar ........................................................................................ 3/4 cup
Ghee ......................................................................................... 3 tbsp
Cardamom.................................................................................. 6 to 8
Cashews ................................................................................... handfull
Raisins ...................................................................................... handfull

Method

1. Heat ghee in a pan.
2. Take roasted channa dal, sugar,cardamom to the blender and run it  for a minute or two and  powder it.
3. Transfer it into a wide mixing bowl,add  raisins to it and mix well.
4. When the ghee is hot enough , roast the cashews and add everything to the channa dal mix.
5. Mix with a wooden spoon.
6. Make equal sized balls.
7. Store it in a airtight container.

Note

• The choice of nuts and dry fruits is yours.
• The ghee has to be hot,otherwise the laddu will break when you try to shape it.
• You can just grind the dal and other items and store it ahead.When you want to make it, just add hot ghee and make balls.

Mung Pulao aka Pacha Payar Pulao

Thank fully ,the past weekend was a better one with a slightly better weather. In my Balcony,I was enjoying my morning hot masala chai. Perfect for a lazy weekend start.The spirit of Fall has started here and I could see the leaves slowly changing their color (no Photosynthesis ?).

Sometimes, when there is no plan for the weekend , we enjoy an elaborate meal. But this week, I had some plans.So simple and satisfying one pot meal came for my rescue.

Aromatic,flavor full and protein and nutrients packed  .. Wouldn't this be a double/ triple dhamaka when you are some one like me who can never compromise on nutrition facts.

After a power packed meal , we visited a nearby orchards to pick our own apples. I don't know , I never get bored of these king of picking fruits. Thoroughly enjoyed every moment to be with nature.

Now , lets get to the recipe .

Ingredients

Mung Bean ...................................... 1 cup (soaked for 8 hrs)
Basmati rice ..................................... 1 1/2 cups(soak for 15 minutes)
Onion ............................................... 1 , finely chopped
Tomato .............................................. 1 big finely chopped
Ginger-garlic paste .............................. 1 tsp
Red chilli Powder ............................... 3/4 tsp
Turmeric Powder ................................ 1/4 tsp
Garam Masala .................................... 1/2 sp
salt .................................................... to taste
Oil ..................................................... 2 tbsp
Bay Leaf ............................................... 1
Cinnamon Stick ................................... 1 inch
Green Cardamom .................................2
Clove.....................................................1
Water..................................................... 3 cups (for rice)
Coriander Leaves.................................... handfull

Method

1. Cook mung bean in a open pan until it is 75 % cooked with little salt.
2. Heat oil in a thick bottom pan.
3. Add the whole garam masala items, bay leaf, cinnamon,cardamom,clove.
4. Add onions and saute until golden color.
5. Add ginger garlic paste and saute until the raw smell is gone.
6. Add tomatoes and saute for a while.
7. Add the dry powders, red chilli,turmeric,garam masala and saute along with tomato until tomato becomes soft and kind of chutney consistency.
8. Now add the drained rice and mix gently until every grain is coated with masala.
9. Add cooked mung beans now, also coriander leaves and gently stir.
10. Add 3 cups of water and cook in high flame until the water is absorbed and you see only the rice grains on top.
11. Now, cover the pot with a lid and cook in simmer for another 5 to 8 minutes(or until the rice is cooked well).
12. Enjoy with any raita of your choice.

Note

• Do not overcook the mung beans first.Else you will have a soggy rice later.
• You can also sprout the mung bean and use too.
• You can soak and cook the beans and refrigerate prior and make the rice later too.

Spiced Chocolate Cake | Egg free, Butter free

 

" The art of being happy lies in the power of extracting  happiness from common things "

                                                                                                  Henry Ward Beecher

"Amma,I feel like you prefer preparing something special for appa but not for me" is a naughty complaint from my son these days. My ego monster didn't let me stay quiet. I said "No way. There is equal importance to everybody "

 

With my Motherhood in me pushing, decided to surprise him with a sweet delight,when he is back from school , just to keep him happy for the time being.

Without pinching much on health factors, some dessert was the idea behind this cake.The slight bitterness from the chocolate and a surprise hint of spices was a worthy effort .

 

 

" I can't resist myself,can I have some more? "  was the verdict from my son.

I could realize a huge, triumphant grin with satisfaction was flashing on me.

That was absolutely fantastic moment as a proud mom.
.
Not to forget, this one is egg free and butter free.

 

 

Ingredients

Whole wheat flour ................................. 1/2 cup
All purpose flour ................................... 1/2 cup
Baking soda .......................................... 1/2 tsp
baking powder ..................................... 1/2 tsp
Cinnamon powder................................... 1/2 tsp
Nutmeg powder ...................................... a pinch
Mild chilli powder .................................... 1 big pinch 
Salt ....................................................... a pinch
Dark brown sugar ................................... 1/2 cup * see notes
Unsweetened cocoa ................................ 2 tbsp
Buttermilk ................................................ 1 cup
Vegetable oil ............................................. 1 tbsp
 

Method

 

1. Preheat oven to 350 F.
2. Grease a 9 inch cake pan
3. Combine all the dry ingredients and sift together well.
4. Mix butter milk and oil together.
5. Combine wet ingredients with dry ingredients and mix just until combined.
6. Pour it to the cake tin and bake for 20 to 25 minutes or until a tooth pick inserted comes out clean.

 Notes
 

•  I like mine to have a slight bitter taste. If you have a sweet toth, increse your sugar quantity a bit more.
• Oven timings vary from oven to oven . So have an eye on the cake after 20 minutes.

 




 

 

Stuffed Milaga Bajji | Stuffed Mirchi Bajji

Its hard to believe that summer has bid adieu for us here and Fall is on its way. I could slowly feel the fall of temperatures too.No problem,I'm warming myself up with hot Milaga Bajji and masala chai.

My affair with bajji started in my early childhood days and I would go crazy often with these golden beauties and trade anything for the same.Whenever there was a drizzle of rain, my mom would know that I might ask  and make some for me.After all ,who else know you better than your mom.

Now a days , due to health reasons, I've reduced making these.But occasional indulgence is quite acceptable.

Today , I could see my kiddo enjoying some of these.Now, I gave a good reason to make.

Ingredients

For bajji

Besan | Channa dal flour }kadala maavu .................... 1 cup
Rice flour .................................................................. 2 tbsp
Red chilli powder ...................................................... 1/2 tsp
salt .......................................................................... to taste
Asafoetida ............................................................... a big pinch
Long chillies .........................................................  few
Water ..................................................................... 1/4 cup  * see notes
Oil....................................................................... to fry

For the filling

Potato,boiled  ............................................ 2
paneer ...................................................... 3 tbsp
Green chillies,finely chopped ...................... 1
Coriander leaves....................................... handfull
Salt to taste
Ajwain seeds.......................................... 1/8 tsp
Amchur powder .................................... 1/4 tsp

Method

• Peel the potatoes and mash them.
• Crumble the paneer.
• Mix all the other ingredients mentioned for filling and keep aside.
• Heat oil in a kadai for frying.
• Meanwhile, take all the ingredients for bajji except long chillies.
• Mix thoroughly and add just enough water to make a thick non lumpy batter.
• Cut the chillies into 2 inch long and seed them if you want.
• Just slit oneside and fill the potato mixture with the help of a spoon.
• When the oil is ready to fry, take a tbsp of hot oil and add to the batter and mix well.
• Now coat each piece of  prepared chilli  , coat well and deep fry.

Note :

The batter should be thick enough to coat the chillies unlike other bajjis.If you feel the batter is too thick , add water 1 tsp at a time.

Vatha Kulambu | Vatral Kulambu

When we were on the flight to Boston, my husband "I have a surprise for you". Me "what ?" He continued " You will be surprised to see the lovely home back , completely spic and span . My two full days of work will surely bring a big smile in you ". Me " Really ?"
Husband " Yes, pretty much sure".

After we reached home, it was a really big surprise. Wait... real big surprise for him.When we opened the door, we could see the entire kitchen stuff on the rug.Not to mention the other rooms too.

We came to understand that, pest control  procedure has been done through out the building.

Rearranging the home became a herculean task for me.As this is taking my time, my blogging has taken back seat for few days.

Now , coming to this vatha kuzhambu, I'm a very big fan of this humble gravy.I can have this for 7 days a week too.

For most of the South Indian households, this would be a part of their lunch menu.From a simple kai-yendhi bhavan to a star hotel, this will surely be a must accompaniment to rice in their lunch.

Simple ingredients,very simple method but irresistibly yummy is the secret behind the success  of this gravy.

Sunda vathal / turkey berry cured and sun-dried is widely used in this preparation.You can also use manathakkali , if you have some.They are well known for the medicinal properties.

Since these vatrals( meaning cured & dried ) are used, the gravy is called vatral kulambu.

Ingredients

For the gravy

Tamarind ............................ 1 tbsp , tightly packed
Sesame oil .......................... 2 tbsp * see notes
Turmeric Powder................. 1/2 tsp
Asafoetida .......................... 1/2 tsp
Salt .................................... to taste
Mustard seeds..................... 1/2 tsp
Fenugreek seeds ................. 3
Curry leaves ........................ 1 sprig
Sunda vathal ....................... 1 1/2 tbsp
Manathakkali ....................... 1 tbsp
Jaggery ................................. 1/2 tsp(optional)

For the spice powder: roast and grind

Red chillies .......................4-6 (adjust to your spice levels)
Coriander seeds................1 1/2 tbsp
Channa dal ..................... 1 1/2 tsp
Raw rice ........................ 1 tsp
Curry leaves ................... 1 sprig
Pepper ............................ 4
Fenugreek seeds............. 4

Method

1. Dry roast all the ingredients mentioned under spice powder in a medium flame.
2. Cool and grind it to a fine powder.
3. Soak tamarind in hot water for 15 minutes and extract the pulp.
4. Heat oil in a kadai and add the sunda vathal and manathakkali and roast well.
5. Add mustard seeds,fenugreek seeds and curry leaves .
6. Once mustard crackles, reduce the heat to simmer and add required amount of spice powder.
7. Saute for 15 seconds.(do not burn the spice powder )
8. Now add 1/4 cup water so that you don't burn the spices.
9. Now add the tamarind extract along with turmeric powder,asafoetida and salt.
10. Let the gravy / kulambu boil for 5 - 10 minutes.
11. Once the gravy reaches a thick consistency ,add the jaggery powder and turn off the heat.

Notes

• Usually sunda vathal contains some salt. Now a days you get it  without salt also. Check and add salt in your gravy / kulambu.
• You can add sambar onions/ shallots and garlic too. Add and saute well once the mustard crackles.
• Sesame oil adds a significant taste to this kulambu.( If you don't get it, use vegetable / canola oil)

Apple Rasam

 Every one will have their choice of comfort food. To me it is Rasam and steamed rice.

In South India, a meal is incomplete without a rasam. We have quite some varieties too. To name some of them,tomato rasam, garlic rasam, pepper rasam .

 Though the rasam looks simple, its little bit tricky to get the exact flavors.Once you get used to that you can't go wrong with it.

I have used a tart variety here to compliment with other spices .The mild sweet with sour element is the success of this recipe.

Now have a look at our lunch.Yes.. simple pleasures of life :)

Now coming back to the recipe,

Ingredients

Toor dal .............................   2 tbsp
Tomato............................... 2
Turmeric powder................. 1/2 tsp
Asafoetida........................... 1/4 tsp
Ghee .................................. 1 tsp
Mustard.............................. 1/2 tsp
Cumin..................................1 tsp (divided)
Curry leaves ...................... few
Coriander leaves .................. few
Salt .................................... to taste
Pepper............................... 1/2 tsp
Rasam Powder.................. 3/4 tsp
Grated apple..................... 1/4 cup(preferably sour variety)
Lemon ................................ 1 big

Method

1. Pressure cook dal with turmeric and 2 1/2 cups water.
2. Separate the cooked dal water alone.(use the cooked dal for some other purpose)
3. Puree the tomatoes.
4. Crush pepper and cumin coarsely and keep it aside.
5. Heat ghee in a pan.
6. Add mustard and allow it to crackle.
7. Add cumin and curry leaves.
8. When you get the aroma from cumin add grated apple and saute for a minute.
9. Now add dal water,tomato puree, turmeric,salt,asafoetida.
10. Allow it to boil for until you see bubbles starting to form.
11. Now add rasam powder and crushed pepper and cumin and allow it to boil.
12. Add curry leaves and coriander leaves.
13. Let it boil well and you will notice froth foamation on the top.
14. Turn off the heat and add lemon juice.
15. Garnish with some chopped apples on top.

Enjoy piping hot with steaming rice.

Peach Milk Shake

It feels great to comeback after a long vacation and get connected to you all.

It was absolutely fantastic feeling to meet the entire family back in India after 3 years and got a chance to attend some weddings over there and meet some of our relatives too.


Coming back ,We are a family who love fruits at all times.That too when you get a chance to pick your own fresh fruits from a farm....

Last weekend we had a chance to do pick your own fruit.So here comes  my peaches milk shake.

 

This is such a simple way to consume 2 to 3  peaches on a single serve.

 

Ingredients

Peaches ...................................... 2 - 3 fully ripen

Milk ........................................... 1/4 cup 

Honey ......................................... as per taste

Pineapple / vanilla Icecream ........ 1 scoop

Method 

1. Peel the skin and pit the peaches.
2. Blend the fruit first.
3. Add rest of the ingredients and blend well.
4. Serve immediately.