NUTS STUFFED SWEET/MAKKAN PEDA

This sweet is made using maida flour and unsweetened milk khoya and nuts dipped in sugar syrup. Makkan peda is similar to Gulab Jamun in taste but with nuts stuffed inside.

We can make this pedas using gulab jamun mix.

Ingredients:

250 gms of maidha flour

Butter one tablespoon

Curd one tablespoon

Cow ghee one tablespoon

Milk khoya unsweetened one cup

Sugar 250gms

For stuff:

Almonds 10 nos

Cashews 10 nos

Cucumber seeds one tablespoon

Pista optional

Cardamom half spoon crushed and powdered freshly

Cold compressed Groundnut oil two cups to fry

Procedure:

In a dry bowl, add maidha and butter and rub well into both the ingredients incorporated and got the grainy texture.

Add khoya and curd and knead into a soft mass and set aside.

Blend the cardamom seeds, the nuts and seeds into a fine powder or coarse powder or broken as per your choice.

I made coarse powder here.

Divide the mass into small equal portions and make cup-shaped.

Stuff one spoon of nut powder inside the cup and roll into balls and set aside.

In a separate vessel, bring to boil one and half a cup of water and one cup of sugar.

Allow boiling until the syrup in sticky texture. 

Add five drops of rose water and edible camphor and cow ghee in the sugar syrup.

Heat the deep frying pan with oil over a medium flame.

Flatten the balls slightly into pedas.

Drop the pedas gently in hot oil and turn the other side.

Allow frying into golden brown texture.

Collect the pedas in a dry plate.

Soak them in sugar syrup at least for three hours.

Rich, royal sweet for any special occasion of the family!

BRINJAL CHUTNEY

Brinjal chutney is one of the chutney variations to make the difference. 

Ingredients:

Brinjal two finely chopped
Curry leaves 10 nos
Shallots 10 nos
Red chilies three
Urad dal one tablespoon
Chana dal one tablespoon
Jaggery one piece
Tomato half optional
Tamarind one gooseberry size
Asafoetida one pinch
Garlic pods four nos
Salt to taste
Sesame oil one tablespoon
Shtedded coconut one tablespoon
Required water half a cup

Procedure:

Heat the wok with one tablespoon of oil over a medium flame.
Saute red chilies and shallots for one second.
Add urad dal and chana dal.
Saute until the lentils turn golden brown.
Add curry leaves, garlic, tamarind and jaggery.
Saute them for few seconds.
Set aside.
Heat one spoon of oil in a separate pan and add brinjal pieces and saute.
Add tomato and saute for three seconds over a medium flame. Add little water with half a spoon of salt and allow cooking until brinjals cooked and soft.
Set aside to cool down.
Blend all the ingredients with required salt and water to get a coarse paste.

Now the chutney is ready. No need to temper the chutney.

Serve with hot steamed idlies!
You 'll admire its supreme taste!!!!

INSTANT KARUPPATTI BANANA SWEET

Ingredients:

Palm jaggery one cup
All purpose flour (maida) one cup
Red banana one mashed
Cardamom four crushed
Cooking soda one pinch
Sesame oil to fry
Water half a cup

Procedure:

Mash the banana pulp.
Add maida, palm jaggery powder, cooking soda, cardamom seeds crushed, banana pulp and water in a bowl.
Mix well till all the ingredients combine together.
Heat the sesame oil in a dry fry pan.
Drop the portion of the mix one by one.
Fry until the sweet gets golden brown.
Collect them in a colander.
Repeat the process for remaining batches.

These golden balls can be prepared instantly.
Serve hot!😊😃

CORIANDER SEEDS ONION CHUTNEY

In this Chutney, Coriander and onion are the main ingredients to form a delicious chutney for idlis.


Ingredients:

Coriander seeds powder (Freshly ground) one tablespoon
Bellary onion one
Red chilies four
Curry leaves 10 nos
Garlic pods four
Tamarind one gooseberry size
Jaggery one piece
Asafoetida one pinch
Salt to taste
Water as required
Sesame oil one tablespoon

Procedure:

Heat a dry wok with sesame oil.
Add red chilies, onion, garlic, curry leaves respectively.
Saute for a while until the onion turns translucent.
Add tamarind, one tablespoon of freshly ground country coriander seeds, over a medium flame 
Care should be taken to avoid burning.
Switch off the flame.
Add salt, asafoetida, jaggery.
Set aside to cool down.

Blend the fried ingredients along with required water to a coarse paste or fine taste as per your option.

The yummy chutney is ready with fine aroma of coriander seeds and onion.
Have it with idlis.

AMLA THUVAIYAL/CHUTNEY

Ingredients:

Steamed amla wedges one cup
Shallots 10nos
Red chilies 4 nos
Shredded coconut one cup
Urad dal one Tablespoon
Chana dal one tablespoon
Garlic 4 nos
Curry leaves 10 nos
Sesame oil one tablespoon
Asafoetida one pinch
Salt to taste
Tamarind one gooseberry size
Jaggery one piece
Water as required

Procedure:

Fry all the ingredients by adding one by one.
First add oil in a wok.
Add red cilies, shallots,  garlic, urad dal, chana dal until the dals turn golden brown.
Add curry leaves.
Saute for a while.
Add amla wedges and saute for a minute.
Add tamarind and jaggery.
Now, add shredded coconut and saute gently.
Add salt and asafoetid
Set aside
Blend all the ingredients with required water to a coarse pasts.
Check the salt.
Transfer the chutney/ thubayal to a serving bowl.

Serve this chutney with hot steamed rice and ghee. It will go very well with idlies, dosais etc.

AVAL VEG UPMA (MAPPILLAI CHAMBA AVAL)

This is a traditional kind of food that fills the stomach and very delicious and nutritious meal.

This kind of rice is packed with iron and other nutrients.
We are going to make this upma for today's breakfast!😃😊😍😄

Ingredients:

Red maappillai chamba poha flattened rice/ aval 250 gms
Shallots 12 nos
Green chilies 4
Curry leaves 10 nos
Ginger and garlic gratings one spoon
Bush beans 10 nos
Medium size carrots 2 nos
Lemon juice one spoon
Sesame oil one tablespoon
Salt to taste
Mustard seeds one spoon
Turmeric half spoon
Water as required

Procedure:

Bring to boil 4 cups of water.
Pour few drops of sesame oil and one spoon of salt.
Wait for a while until the salt dissolves.
Add aval/ poha/flattened rice.
Set aside until the aval/poha gets soft texture.
Peel off the carrots. Remove the fibre along the sides of the bush beans.
Chop them. Grate the carrots.
Chop the shallots and gree chillies.
Grate the ginger and garlic
Squeeze the poha through a siever.
Let all the water drain away from poha/aval.
Heat the wok with oil.
Add mustard seeds to splutter.
Add shallots, green chilies, curry leaves and ginger garlic gratings. Saute gor few seconds until the shallots turn translucent.
Add carrots and beans, half a spoon of salt and turmeric.
Add little water and cook for two minutes over low flame and absorbs entire water.
Now transfer the drained aval and incorporate everything by mixing well.
Garnish with coriander leaves (optional).

The delicious aval veg upma is ready to serve.
Serve hot!