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MASALA NIMKI /SPICY FRITTERS

Diwali the festival of lights is around the corner.We always look forward to this vibrant festival. The best time to celebrate with your family friends and treat them with so many delicious sweets and savory recipes. One such recipe i am sharing today. Try this absolutely lip smacking masala Nimki.

Diwali is called the Festival of Lights and is celebrated to honor Lord Rama . It is believed that on this day Lord Rama returned to his kingdom after 14 years of exile during which he fought and won a battle against the demons and the demon king, Ravana.

The whole house is decorated with beautiful diyas and lights. Many of us are now celebrate green diwali hence no crackers and pollution.I am happy to decorate my home and spend time with my loved ones. Living abroad we do miss the typical celebrations way back in India. We make the best of out whatever is available.Try to help the local street vendors by buying mud diyas from them You will help to light up so many homes and help them celebrate festivities too.

This week we at #Foodiemonday #Bloghop decided to share some amazing recipes for #218th Theme #DiwaliDhamaka.It will help many of you who are still thinking what to make. Check out all the fab recipes for #DiwaliDhamaka.

Recipe for Masala Mathri:

For the Dough:

  • 2 Cups -All Purpose Flour (Unbleached)
  • 1/2 Cup Whole wheat Atta
  • 1 Tsp Kalonji / Nigella Seeds
  • Salt to Taste
  • 2 Tbsp Ghee
  • Water for kneading (about 1/2 Cup)
  • Oil for Deep frying

For Masala Sprinkle:

  • 1.5 Tbsp Pudina Powder /mint leaves powder
  • 1 Tsp Red Chilli Powder
  • 2 Tsp Chaat Masala
  • 1/2 Tsp Kala Namak / Black Salt
  • 1 Tsp Ghee for greasing
  • 1 Tsp Amchur / Dry Mango powder

Method:

Take a wide bottom bowl. Add all purpose flour , whole wheat flour, salt and Kalonji. Mix well. Add ghee and mix again to get a crumbly texture. Add water slowly to knead to a stiff dough. Ensure not to add more water. Cover the dough with a damp cloth and allow it to rest for 30 minutes.

Once the dough is ready divide the dough into small equal balls depending on size of the nimki you prefer. I made about 25 Nimkis. Take a dough ball and roll it into a round disk. Apply ghee and fold it into semi circle. Apply ghee again and fold it into a triangle.

Pick the Nimki and press the edges lightly.Repeat the process for the balance dough balls.

Heat oil in a deep pan. Once the oil is hot, deep fry these nimkis on low flame as it will ensure the inner layers are also fried.Each set will take about 15-20 minutes. So patience is the key.Once they turn golden brown transfer them on to a Bowl.

In a bowl add all the ingredients of Masala for sprinkling. Grease the nikis with ghee and toss them in this masala untill evenly coated. Tranfer them to a plate and allow it to cool completely. Once cooled store them in an airtight Container.

Enjoy with your family and friends!!!!!!!!!!!!!!!!

WISH YOU ALL A VERY HAPPY AND SAFE DIWALI!!!!!!!!!!!!

DO YOUR PART TO SAVE THE ENVIRONMENT!!!!!!!!!!!!!!!!

https://preethicuisine.com/belagavi-kunda-belgaum-kunda-traditional-sweet

https://preethicuisine.com/avarekai-kodubale-hyacinth-bean-spicy-rings/

N3

KATHIYAWADI LEHSUN CHUTNEY /GARLIC CHUTNEY

Hello!!

Today I am sharing a delicious chutney from Kathiyawadi region of Gujarat. A fiery red lehsun / garlic chutney. This is not for faint hearts . A great condiment for rotis, Pakodas,Bhajiya,vada pav, Dabeli etc. I am planning to use it in my curries too.

Kathiawar is a dry arid region . They use a lot of legumes, onion and garlic in their cooking.They use Bajra and Potatoes as green vegetables are unavailable for most parts of the year.They use turmeric and chillies to enhance the taste.People use seasonal produce in their cooking.

This month as a part of our recipe swap challenge I was paired with Archana who has some wonderful collection of variety of dishes from Goan and Maharastrian Cuisine . I have bookmarked some of her sauce recipes to try. They can me made with easily available ingredients.Do check out her space https://themadscientistskitchen.com/ .

Original recipe is here

Recipe for Kathiyawadi Lehsun Chutney:

Ingredients:

  • 1/2 Cup Garlic
  • 1.5 Tsp Jeera / Cumin
  • 3 Tsp Coriander Powder
  • Juice of 1/2 Lemon
  • 3 Tsp Chilli Powder
  • Salt to taste
  • 2 Tsp Water

Method:

Blend all the ingredients in a small jar to make a fine paste. Store it in a air tight Container.

Serve as a condiment with Rotis, Pakoras, dabeli,Vada Pav etc…….

Notes:

Serve in Moderation.

Not for Faint hearts

Enjoy!!!!!!!!!!!!!!!!

https://preethicuisine.com/sago-uttappam-with-spicy-onion-chutney/

https://preethicuisine.com/kothamalli-kharam-cilantro-chutney-powder/

N3

VEPPAM POO KONDA KADALAI KUZHAMBU / CURRY

Today’s recipe is a age old recipe passed on from generations. This Veppam poo konda Kadalai kuzhambu recipe is a keeper. An interesting recipe to tickle you Palette. There are many such recipes which i am planning to share with my readers. They are quick to make and tastes delicious too. Our grandmothers were amazing cooks. I lost both my Grandmoms many years ago .Some recipes from their kitty makes me nostalgic even today.

This week’s theme was suggested by Renu who blogs at
https://cookwithrenu.com/ . Check out her wonderful blog for many amazing recipes. Our 217th #FoodieMonday #Bloghop theme #KhaaliFridge.Check out the recipes from my fellow bloggers too for some amazing ideas.

Recipe for Veppam Poo Konda Kadalai Kuzhambu:

Ingredients:

  • 500 Gms Chick peas / Konda Kadali — Boiled and cooled without salt
  • 1 Tbsp Veppam Poo / Dried Neem Flowers
  • 3 Tbsp Gingelly Oil
  • 1 Tsp Rasam Powder
  • Hand Full of Curry Leaves
  • Salt to taste
  • 3 Dry red chillies
  • 1.5 Lemon Size Tamrind soaked in 250 ml Water
  • 2 Tsp Palm Jaggery
  • 1/2 Tsp Turmeric

For Masala:

  • 1 Tsp Toor Dal
  • 2 Tsp Black Pepper
  • 1 Tsp Urad Dal
  • 5 Dry Red Chillies
  • 1 Tsp Gingelly Oil

For Tadka / Tempering

  • 1 Tsp Mustard Seeds
  • Few Curry Leaves
  • 1/2 Tsp Asafoetida / Hing
  • 1 Tsp Gingelly Oil

Method:

Soak Chickpeas overnight . Pressure cook upto 4 whistles without salt.

Soak tamrind in water and squeeze the pulp to get tamrind water.

Heat a wide bottom Pan. Add a tsp of oil. Add all the ingredients for the masala and roast for a few seconds untill you get the aroma.Switch off the flame and transfer the ingredients to a plate and allow it to cool. Grind and make a fine paste.

Heat a wide bottom pan. Add oil . Roast the dry neem flowers on low flame. Next add Tamrind water, rasam powder ,few curry leaves, dry red chillies ,Palm jaggery and Turmeric.Allow it to boil. As it starts to simmer add boiled chickpeas and ground paste and mix well.

Add salt as required. Allow it to boil for about 8 minutes and switch off the flame.

Heat a small pan. Add a tsp of oil. Add mustard seeds and asafoetida. As the mustard seeds splutter add some more curry leaves. Switch off the garnish this on the curry.

Serve hot with Rice or Rotis.

Enjoy!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

https://preethicuisine.com/vendhaya-keerai-mor-kozhambu-fenugreek-methi-leaves-yougurt-curry/

N3

PAAL HALWA / DOODH HALWA

HAPPY NAVRATRI EVERYONE!!!!!!!!!!!!!!!

We are celebrating the most auspicious time of the year now.This is celebrated in honour of Goddess Durga.Today is the last day of Navratri. It is believed that Goddess Durga killed the mighty demon Mahishasura during Navratri.  Hence, the victory of Goddess Durga over evil is celebrated during Navratri.The festival of Dussehra is celebrated on the 10th day or Vijay Dashmi. Celebrating this day with Paal Halwa.

Everyday we offer different offering to the goddess.This week we at Foodie monday Bloghop collectively decided to share varieties of dishes for the theme #VijayadashamiTreats. Our Readers will get a lot of ideas to cook last minute.

My humble contribution for today is a simple and delicious recipe called Paal Halwa or doodh halwa or Milk Halwa.It is absolutely lip smacking.

Recipe for Paal Halwa / Doodh Halwa:Ingredients:

Ingredients:

  • 500 Ml Full fat Milk
  • 3 Tbsp Ghee
  • 1 Tbsp Sooji / Semolina
  • 170 Gms Nestle Cream
  • 6 Tsp Sugar
  • Dry Fruit Mix —Raisins , Almonds and Cashews
  • 1/8 Tsp Cardamom Powder
  • 1 Tbsp Plain Yogurt

Method:

Boil milk in a wide bottom Pan. Once the milk is reduced to 1/3rd add cream, sugar and Sooji. Keep Stirring untill sugar is dissolved. Add 1 tbsp ghee.Keep Stirring for another 5-7 Minutes.The mix starts to thicken now.

Add Yogurt and stir again. Milk will split.Keep it on low flame and mix well.It will start to thicken add ghee in intervals so that it does not stick to the pan.

It will thicken as a mass without sticking to the pan.It will start to leave the sides of the Pan.Add cardamom powder ,mix and switch off the flame.

Take a small pan. Add ghee and roast the dry fruits. Garnish the halwa with ghee roasted dry fruits.

Serve!!!

Enjoy!!!!!!!!!!!!!!!

https://preethicuisine.com/kadala-parippu-payasam/