Friday, November 29, 2019

Tirunelveli Halwa Recipe - Tamil Nadu's Traditional Red Wheat Halwa - Samba Godhumai Halwa

Tirunelveli Halwa or Irrutukadai Halwa is one of the most popular sweet loved by people all around the world. This is traditionally made in Tirunelveli. Though the method is little bit tough you can try this by reading the stepwise instructions and enjoy with your family.

Click here to view mouth watering sweet recipes

Ingredients for making Tirunelveli Halwa

Samba Gothumai – 1/4 cup
Sugar – 1/2 cup
Ghee – 1/2 cup
Cashewnut – 5 whole broken
Oil – 1 tbsp

For Caramelising Sugar:

Ghee – 1 tbsp
Sugar – 1 tbsp

Method for making Tirunelveli Halwa

1. Soak samba wheat overnight or atleast for 8hrs in water. Drain the water then add 1/2 cup water and transfer to mixer jar.
 and grind it smoothly and then strain well by pressing with spoon to extract milk completely.

2. Grind the remaining samba godhumai again with 1/4 cup water to take second milk. Transfer the extracted milk to a bowl and keep it undisturbed for atleast 15 mins.

3. Drain the clear water on top and set aside.

4. Heat a tbsp of ghee in the heavy bottomed pan and add the extracted wheat milk and keep stirring to avoid lumps till you get a porridge like consistency.

5. Next add sugar and mix well.

6. In another pani heat a tbsp `of` ghee and fry the broken cashews until golden brown. Remove the cashews and in the same pan add a tbsp of sugar and mix it in low flame till it changes to light brown colour to crystallise.

7. Keep stirring to get a reddish golden brown color.

8. Add this caramelised sugar to the halwa and keep mixing vigourously to remove small crystals. Keep stirring till you get a smooth consistency.

9. Next reduce the flame and add little melted ghee and keep mixing in regular intervals.

10. It will nicely bubble up then slowly it will start to form a  mass add ghee in intervals and keep stirring till it starts to roll and stops absorbing ghee..

11. Now you can see the whole mixture in halwa consistency without sticking to the pan.

12. At this stage add fried cashews and mix well.

Now the Tirunelveli Halwa is ready to serve for your loved ones.

Thursday, November 28, 2019

Poori Recipe | Puri Recipe | Secret for making Soft Puffy Poori

Poori is one of the popular and favorite breakfast recipe which tastes yummy with any Indian Curry. Read the recipe to know how to prepare soft puffy pooris.

Ingredients for making Poori

For making Dough
Wheat flour : 1 cup
Rava:  1 tsp.
Salt:  to taste
Water:  3/4 cup approx.
Oil : 4 tsp.

Other Ingredients
Oil for deep frying

Method for making Soft Poori

1. Add all the ingredients given in the list for preparing dough in a large bowl and mix well.

2. Add water little by little and knead until a soft dough is obtained.

3. Cover the dough and rest it for 10-15 minutes.

4. Mix and press the dough again.

5. Divide the dough into small balls of equal portions.

6. Make round balls dust some flour on the rolling board and roll the dough into small circular shaped disc.

7. The thickness of the poori should be thin.

8. Similarly make pooris of the remaining dough balls.

9. Heat oil for deep frying.

10. Drop one poori into the oil. Allow the poori to start rising up slowly.Once it rises up slightly touch at the corners with a ladle for it to puff up.When the poori puffs up, flip and cook the other side for few seconds.

11. Reduce the flame as the next poori may burn if the oil is too hot. Similarly deep fry rest of the pooris.

Serve them with poori masala, potato curry etc.

Important Tips 
1. Always add rava and ghee to make softer dough.
2. You can also mix wheat flour and maida in 1:1 or 1:2 proportion.
Adding Maida increases the texture and also the taste of the poori.
3. You can also make poori using only maida.

Poori Side dish Recipes

Friday, November 22, 2019

Spicy Masala Chapathi - Masala Roti - Healthy Breakfast / Dinner Recipe

Masala Chapathi is one of the healthier breakfast or Dinner Recipe suitable for people of all ages. When you are bored with the usual chapathis try this spicy Masala Chapathi and enjoy with your loved ones.

Ingredients for making Masala Chapathi

Whole wheat flour: 2 cups
Curd - 2 tbsp.
Red chilli powder: 1/2 tea spoon
Cumin seed powder: 1/4 tea spoon
Turmeric powder a pinch
Finely grated ginger: 2 tsp.
Coriander powder: 1 tsp.
Finely chopped coriander leaves
Salt as required.
Garam masala powder a pinch
Kasuri methi - 1 tsp.

Method for making Masala Chapathi

1. Mix all the ingredients mentioned above well and add required amount of water and knead to soft dough.

2. Take small balls out of it and roll chapathis as usual.

3. Cook it on tawa with oil or ghee as you prefer.

The spicy and hot chapathis are ready to be served with  any raitha, curry, or simple dal.

Try these Side dish Recipes for Chapathi and Roti

Green Peas Masala

Thakkali Thokku

Simple Dal Recipe

Thursday, November 21, 2019

Green Peas Masala - Pattani Masala - Dried Green Peas Gravy for Roti

Green Peas Masala is one of the popular North Indian Side dish Recipe which is prepared using green peas, onions, tomatoes and a variety of spices. It goes well with chapathi, roti, poori and even with dosas and Appam. Try this easy to make green peas masala and enjoy.

Ingredients for making Green Peas Masala 

Dry green peas (Pattani) – 1 cup
Tomato big size – 1
Onion – 2
Cinnamon stick – small piece
Cloves – 2
Red chillies – 2
Coriander seeds – 1 tablespoon
Turmeric powder – 1/4 teaspoon
Fennal seed (Sombu) – 1 teaspoon
Curry leaves few
Oil – 2 tablespoon
Salt – 1 teaspoon or as per taste

Method for making Green Peas Masala

1. Soak green peas in water for about 8 to 10 hours or over night. In a pressure cooker add the soaked peas along with two cups of fresh water and a pinch of salt. Cook for two to three whistles.

2. Chop the onions and tomatoes finely and keep it aside.

3. Heat 1 tsp. oil in a kadai and fry red chillies, coriander seeds, cinnamon stick and cloves for few a seconds then add the chopped onions fry and then the tomato pieces and fry for a few more seconds.

4. Allow the above mixture to cool and then grind all the fried items (including chillies, coriander
seeds, cinnamon, cloves) to a smooth paste.

5. In a kadai add one tablespoon oil, add fennel seeds (sombu) and fry it just for a second. Add the curry leaves and then add the ground paste, turmeric powder, salt and fry for a few seconds. Then add cooked peas along with the water in which it is cooked. Mix well and allow to boil for few minutes. If required add little water.

Green Peas Masala is now ready.

Wednesday, October 23, 2019

Chennai Saidapet Vadacurry Recipe - Vadacurry steamed version - Low Calorie Vadakari

Vadacurry is one of the popular and spicy side dish recipes of Tamil Nadu, which is an important menu served for Breakfast in most of the hotels in Chennai. This is made using Bengal gram dal mixed with various spices which gives a nice aroma and exotic taste. Here in this recipe instead of frying the bondas in oil we are going to steam cook. People who are diet conscious and also for old people this steamed vadakari is really a great idea. This is my all time favorite south Indian Curry which is usually prepared by Vegetarians during Diwali. Try this Steamed Vadacurry Gravy and enjoy with your family.

Ingredients for making Vada 
Channa dal - 1 cup
Onion - 2 nos.
Fennel seeds - 1 tsp.
Red chilli - 4
A small piece of ginger
A sprig of curry leaves
Salt to taste
Oil to fry

Ingredients for making the curry for Vadacurry
Onion - 3
Tomatoes - 3
Fennel seeds - 1 tsp.
Cloves - 4 nos.
Cinnamon stick - 1 small piece
Cashewnuts - 8 - 10 nos.
Green peas - 1/2 cup
A pinch of Turmeric powder
Red chilli powder - 1 tsp.
Finely chopped Ginger - 1 tsp.
Finely chopped Garlic - 8 -10
Green chillies - 2
Red chilli powder - 1 tbsp.
Coriander Powder - 2 tbsp.
Milk extracted from coconut - 1/2 cup (optional)
Coriander leaves for garnishing
Few Mint leaves
A sprig of curry leaves
Oil as required
salt to taste

How to prepare South Indian Gravy recipe VadaKari

1. Soak the Channa dal in water for 1 hour and then grind coarsely along with red chillies,fennel seeds and salt. Sprinkle water if required.

2. Add little amount of finely chopped onions, curry leaves to the above mixture and then prepare small vadas or you can also make small balls just like bondas and steam cook in idli cooker for 10 minutes.

3. Heat oil in a kadai, fry the fennel seeds, cloves, cinnamom sticks, cashewsnuts. Add the chopped onions, ginger, garlic and  curry leaves and Saute this till the onions become light brown in colour.

4. Next add the chopped tomatoes, green chillies and saute well till it becomes juicy.

5. Add the green peas and mint leaves. Saute well.

6. Now add all the masala powders one by one with the required amount of salt. Add 1 cup of water
and cook in a medium flame for 10 minutes. Close the kadai with a lid so that the vadacurry is cooked quickly.

7. Now add the crushed balls to the curry and stir well so that everything gets blended well.

8. At this stage add the coconut milk and allow this to boil for 3 minutes in low flame.

Garnish this with coriander leaves and seve hot with idlis and dosas.

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