Sunnundalu - urad dal laddu

Sunnundalu - urad dal laddu is one of the old and very traditional sweet in Andhra cuisine.Which is traditionally made on festival s, marriage s, baby showers . this laddu s are consider as a healthy and energy giving sweet. here is the recipe for this delicious sweet. If you like can use grated jaggery instead of sugar but sugar gives a great taste. 

INGREDIENTS:--
Urad dal ---- 2 cups
Sugar  ---- 1&1/2 cup
Cardamom  --- 3
Ghee --- 1 cup clarified butter
METHOD:--
1. Heat a heavy bottom pan and fry urad dal till they turn in to golden in a medium low flame by stirring continuously.
2. Take seeds from cardamom add to sugar and grind in to a fine powder and set a side.
3. Grind fried urad dal in to a coarse powder this shuold be like a sand like consistency.
4. Remove and mix with sugar and cardamom mixture mix well to combine every thing.
5. Heat ghee in a pan add little by little to dal and sugar mixture and make laddus.
Store in a airtight container this laddus will stay for months.
This is my last recipe for Blogging Marathon 12 th edition group 2 in the theme of delicious dals lets check the Marathon page

Masoor dal pakodi

Chilled winter evening with a cup of tea and pakodi ohh wonder full isn't it. I know most of you will agree with me . For me pakodi s sre the best combination with tea or coffee and rasam rice umm yumm. Normally I make pakodis with chick pea flour and sliced onion s or any other vegetables like cabbage, spinach. This recipe is different from normal pakodi recipe freshly ground dal paste gives a great aroma to this pakodis. Lets check how I made them.


INGREDIENTS:---
Masoor dal --- 1 cup
Chana dal --- 1/4 cup
Rice flour --- 1 tab sp
Onion  ---- 1/2 cup chopped
Green chillies -- 3 chopped
Ginger  --- 1 tea sp chopped
Coriander leaves --- 1/4 cup chopped
Mint leaves  ---- 1 tab sp chopped
cumin seeds  ---- 1 tea sp
Salt to taste
Oil for deep frying
METHOD:---
1. Wash and soak both dals in enough water for 4 hours.
2. Drain water (set this water a side so that we can use little water while grinding rest of the water you can use in making of rasam or any other curries) and grind in to a fine paste by adding little water.
3. Add all other ingredients mix well to combine every thing.
4. Heat oil in a deep frying pan.Once oil turns hot reduce the flame to medium.
5. Drop small portions of dal mixture in to hot oil and  fry till they turn in to golden.
6. Remove from oil and drain the oil on a kitchen towel.
Serve hot with green chutney and cup of tea.
This my recipe for day 6 in Blogging Marathon 12th edition group 2 lets check the Marathon page.

Pappula Podi

We South Indians podi freaks. We love to have this spice powders with hot steamed rice and a dash of ghee or with Idli or dosa. In my kitchen I always have four to five verities of podi s. Some times they spares those extra few minutes of grinding chutney to go with dosa and idlis. And this podi s (spice powders) are good appetizer s too. Today's my recipe is pappula podi - dal spice powder.

INGREDIENTS:---

Chana dal --- 1/2 cup

Urad dal --- 1 cup

Pea nuts --- 1/4 cup

Coriander seeds --- 1 &1/4 cup

Cumin seeds -- 1/2 cup

Dry red chillies -- 15

Tamarind --- 2 inch piece

Garlic cloves --- 10

Curry leaves --- 5 springs

Salt to taste

METHOD:--

1.Dry roast both dals in a low flame till they turn in to light golden.

2. Dry roast peanuts, coriander, cumin seeds one by one.

3. Fry red chillies and curry leaves also and combine every thing.

4.Add tamarind, garlic, salt to taste and grind them in to a fine powder.

Remove and store in a airtight container.

Serve with Hot steamed rice or idli or dosa with a dash of ghee or gingelly oil.

This is my 5ht post for delicious dal s theme in blogging marathon 12 edition group 2 lets check Marathon page.

Spicy Khichdi

Khichdi is one of the comfort and healthy one bowl meal which normally made by rice and dal and no other spices. I changed that mild tasted khichdi in to a spicy version. Which turned in to a whole meal by itself. Best combination for this spicy khichdi is just plain curd so here is the recipe..

INGREDIENTS:---

Rice --- 1&1/2 cup (I used basmathi rice you can use any other rice)

Whole moong dal (whole green gram with skin) --- 1/4 cup

Split green gram ( moong dal) --- 1/4 cup

Fresh green peas -- 1/4 cup

Carrot --- 1 big cut in to small cubes

Potato --- 1 medium cut in to cubes

Onion -- 1 medium sliced

Cumin seeds -- 1 tea sp

Ghee or oil --- 1 tab sp

Salt to taste

Turmeric powder -- 1/2 tea sp

For Masala :--

Green chillies --- 4

Fresh coriander leaves -- 1/2 cup

Fresh mint leaves --- 1/4 cup

Garlic cloves --- 9 cloves

Ginger --- 2 inch pieces cut in to small pieces

Grated fresh coconut -- 1 tab sp

Cinamon --- 1 inch piece

Cloves --- 5

Grind all above ingredients with little water in to a fine paste and set a side.

Method:--

1. Wash and soak both dals in enough water for 1 hour.

2. Wash and soak rice for 10 minutes

3. Heat ghee or oil in a pan add cumin seeds let them fry for a while then add sliced onion, fry till onion turn in to transparent.

4. Then add potato cubes cook for five minutes then add carrot, green peas Turmeric powder, Salt to taste cover and cook for seven minutes.

5. Now add soaked dal give a good stir cover and cook till all the water disappears.

6. In the mean while drain the water from rice and set a side.

7. Add ground masala, rice to the vegetables give a good stir then add three and half cups of water mix well cover and cook till done.

If you want to make this khichdi in a pressure cooker then cook for 2 whistles.

Serve with plain yogurt or raita

This is my recipe for day 4 in Blogging Marathon 12th edition group 2 lets check the Marathon page .

Dal paratha

Hot paratha s with pickle and raita yummm this is my all time favorite meal. I have a friend Sweatha she is from Bihar Whenever I go to her place she used to make hot hot parathas for me. I can manage but cannot make paratha s like her. She used to make lot of variations in filling. Missing you sweatha.:(.. This dal paratha is inspired by her dal paratha but I made some changes to her recipe, will post the original recipe soon. Here I go with the recipe.

For filling:---

Chana dal --- 1 cup

Chopped green chillies --- 2

Onion --- 1 medium chopped

Fresh coriander leaves --- 1 tab sp chopped

Lemon rind --- 1 tab sp

Cumin seeds --- 1 tea sp roasted and lightly crushed

Salt to taste

For dough:---

Whole wheat flour --- 1&1/2 cup

Salt to taste

Oil -- 1 tab sp

Oil for frying.

Method:---

1. Wash and soak chana dal for 1/2 hour and cook till dal become soft.

2. Remove from heat and drain if any water and spread dal on a plate to remove extra moisture.

3. Mash dal well and add all other filling ingredients mix well to combine every thing and make golf size balls out of this dal mixture and set a side.

4.In a other bowl take whole wheat flour, salt add enough water to make a soft dough and knead in to a soft dough at last add 1 tab sp oil and knead the dough for five minutes.

5. Make small balls out of this dough and press in to small puri keep the dal mixture ball in the center of the puri and close from all sides to cover the filling.

6. Press this stuffed ball s in to round thick chapathis.

7. Heat a tawa (griddle) srinkle little oil and fry this dall paratha both sides till it turn in to nice golden.

8. Remove from pan and serve hot with pickle and raita. I served this with cauliflower pickle and boondi raita. boondi rita is the best combition for this dal parathas.

This is my third recipe for the theme delicious dal s in Blogging Marathon 12 th edition group 2 lets check the Marathon page.

Carrot Pesarapappu Kura (Carrot and Moong Dal curry)

I know my yesterdays recipe Munakkaya pappu had a long list of ingredients and little long process too. Today's recipe is simple and easy to make and you can say this is a healthy recipe too. This recipe is fro my grand mother (fathers mother). she used to make the same recipe with cabbage to and with a combination of rice and rasam or with pulusu. Here is the recipe..

INGREDIENTS:--

Carrot -- 1/2 kg

Moong dal -- 1 cup

Green chillies --- 4

Onion --- 1

Turmeric powder -- 1/4 tea sp

Salt to taste

Oil --- 2 tea sp

Mustard seeds --- 1/2 tea sp

cumin seeds -- 1/2 tea sp

Curry leaves --- 2 springs

METHOD:---

1. Cut carrot in to small pieces ( means chopped carrot, I used my onion chopper to chop carrot).

2. Finely chop onion and green chillies too

3. Wash and soak moong dal in enough water for 1/2 hour.

4.Now heat oil in a pan add mustard seeds, cumin seeds, curry leaves fry for a while then add chopped onion and green chillies fry for 2 minutes in a low flame, add soaked dall and cook in a medium flame.

5. when the dall is 1/4 cooked add chopped carrot, salt, turmeric powder cook in a medium flame till carrot is cooked and dall is half cooked and all the water is evaporated.

6. Now keep the flame in high and stir for 2 minutes or till the curry become dry. There should not be moisture in this curry and carrot and dall are half done not over cooked.

Serve hot with rasam and rice or with roti..

Here is my one more recipe for delicious dall s theme in Blogging marathon 12 th edition at Vallis spice your life lets check the Marathon page

Munakkaya Pappu (Drumstick dall)

Again I am here with blogging marathon 12 th edition group 2. This time I have chosen delicious dalls as my theme for seven days. Munakkaya pappu(drumstick dall) I got this recipe from my amma(mother). This is a good combination with rice and dosa and even with chapathi. Here I go with the recipe.

INGREDIENTS:--

Tour dal --- 1 cup

Chana dal (split chick peas) -- 1/4 cup

Drumstick -- 2 cut in to 2 inch pieces

Onion -- cut in to big pieces

Tomato -- 1 big cut in to big pieces

Green chillies -- 2 slit

Salt to taste

Red chilli powder -- 1/2 tea sp

Turmeric powder -- 1/2 tea sp

Tamarind -- golf ball size ball soak in warm water

Jaggery -- a small piece or 1 tab sp grated

Oil --- 1 tab sp

Mustard seeds -- 1/2 tea sp

Cumin seeds -- 1/2 tea sp

Dry red chillies -- 2 broken

Curry leaves -- 1 spring

Asafoetida --- 1/4 tea sp

For Masala:---

Chana dal -- 1 tea sp

Urad dal --- 1 tea sp

Coriander seeds -- 1&1/2 tea sp

Cumin seeds -- 1 tea sp

Mustard seeds -- 1/4 tea sp

Fenugreek seeds -- 5 seeds

Black pepper seeds -- 1 tea sp

Dry red chillies -- 5 or according to your taste

Asafoetida --- 1/4 tea sp

METHOD:---

1.Mix both tour and chana dal wash and soak in 2 cups of water for 1/2 hour.

2. Fry all masala ingredients except asafoetida one by one till they turn in to light golden and starts giving a nice aroma.

3.Add asafoetida and set a side to cool then grind in to fine powder,set a side.

4.extract thick pulp from soaked tamarind and set a side.

5Now start cooking dall when dall fully cooked add drumstick pieces (we are not going to mash this dall so keep on cooking by adding all other ingredients one by one)

6. When drumstick pieces are half cooked add tamarind pulp, turmeric powder, red chilli powder, salt to taste. Hear If need you can add 1/2 cup water and keep on stirring but gently, take care that drunstick pieces should not break.

7. Cook for 5 more minutes then add onion and tomato pieces, slit green chillies give a good stir and cook for 5 minutes.

8. Now add curry leaves, ground masala, jaggery mix well cook for 2 minutes.

9.Heat oil add mustard seeds, cumin seeds, dry red chillies, asafoetida and add this tadka to munakkaya pappu(drumstick dall).

Serve with hot steamed rice, Ghee and pappad.

This is my first entry for Blogging Marathon 12 th edition group 2 lets check the Marathon page.

Paneer Koftas in Lasuni Dhaniya Gravy

My 7th recipe with paneer in Blogging marathon. the combination of paneer and capsicum go very well that is my favorite too but this gravy with coriander and garlic flavor is just simply superb. Actually My plan for the last recipe with paneer in this marathon is a sweet. When I saw some crumbled paneer left in the fridge which I made for parathas. I already add salt and garam masala to this crumbled paneer so I cannot make any sweet with this. Then I decided to make koftas and I wanted to try them with a different flavored gravy so here is the recipe...

INGREDIENTS:---

Paneer --- 1 cup crumbled or grated

Green chillies --- 2 chopped

Salt to taste

Garam masala --- 1/2 tea sp

Bread slices -- 2

Oil for deep frying.

For gravy :---

Chopped coriander --- 1 cup

Garlic cloves --- 9

Green chillies --- 3

Onion -- 1 small chopped

Lemon juice --- from 1 lemon

Turmeric powder -- 1/4 tea sp

Salt to taste

Oil --- 1 tea sp

METHOD:--

1.Take chopped coriander leaves, Garlic, Green chillies, chopped onion and grind them in to a fine paste.

2. Add salt, lemon juice mix well and set a side.

3. Break bread slices in to small pieces, add paneer, green chillies Add salt to taste, garam masal mix well with your hands to make smooth dough.

4. Make small balls out of this paneer dough and deep fry in hot oil till they turn in to golden remove and set a side.

5. Heat one tea sp oil in a other pan add coriander and garlic paste, turmeric powder, salt to taste give a good stir and cook for 2 minutes.

6. A paneer koftas to coriander and garlic mixture mix well serve hot with roti or rice.

This is my last recipe in the theme of paneer for Blogging Marathon 12 th edition at Valli s spice your life lets check the Marathon Page

Paneer Bread Rolls

Bread rolls are my all time favorite snack.My mother used to make them in a round shape with potato filling and she use to call the bread bonda. Paneer filling gives a different taste and flavor to this rolls. You can add any other vegetables like chopped carrot, beans, green peas, sweet corn but vegetables dominate paneer flavor and taste. Here I go with the recipe..

INGREDIENTS:--

Paneer --- 1 cup crumbled

Capsicum -- 1/2 cup chopped

Onion --- 1 small chopped

Green chillies --- 1 tab sp chopped

Ginger garlic paste --- 1 tea sp

Salt to taste

Garam masala powder --- 1,2 tea sp

Fennel seeds --- 1 tea sp

Oil --- 1 tab sp

Bread slices --- 9

Milk --- 1/4 cup

Oil for deep frying.

METHOD:--

1.Heat oil in a fry pan, crush fennel seeds and add to oil then chopped onion fry for a while.

2. Now add chopped green chillies, chopped capsicum, ginger garlic paste give a good stir.

3.Then add crumbled paneer, garam masala, stir well and fry for 2 minutes.

4.Remove from heat and set a side.

5.Cut the edges of bread slices, sprinkle little milk over the bread slices to wet them.

6.Squeeze extra milk from bread slices place a spoon full of paneer mixture in one side of the bread slice and close from the other side.

7.Seal tightly so that the filling wont come out when you deep fry the rolls.

8.Heat oil for deep frying and drop prepared rolls in to the hot oil and fry till they turn in to golden.

Serve hot with green chutney and tomato sauce..

This is my post of the day 6 for Blogging Marathon 12 th edition at Vallis spice your life lets check the Marathon page

Cabbage And Paneer Paratha

I am a big fan of stuffed parathas and like them hot and crisp with curd and pickle.When ever I make paneer paratha s with only paneer they become soft with in few minutes. Then one fine day I saw this cabbage and paneer paratha in Taraladalas book. I really enjoy this parathas every time. Crunchiness of the cabbage and mild flavor of the paneer makes this parathas more interesting. Here I go with the recipe.....

INGREDIENTS:--

Whole wheat flour --- 1 cup

Salt --- 1/4 tea sp

Oil --- 1 tab sp

For Stuffing:---

Cabbage --- 1/2 cup grated

Paneer --- 1 cup crumbled

Fresh coriander leaves --- 2 tab sp chopped

Green chillies --- 3 finely chopped

Salt to taste

METHOD:---

1.Sprinkle little salt over cabbage mix well and set a side for ten minutes.

2.Add salt and oil to the whole wheat flour sprinkle enough water, knead a soft dough,knead well for 5 minutes.

3.Now squeeze out the extra water from cabbage take it in a bowl and add chopped green chillies, crumbled paneer, chopped coriander leaves, little salt mix well to combine every thing.

4. Divide the dough in to equal portions, make small puris out of this dough and place the paneer mixture in the center of the puri cover from all sides to cover the paneer mixture and press this in to a thick round chapathi.

5. Cook the paneer stuffed chapathi on a hot tawa (griddle).

6.Sprinkle little oil and cook both sides till they turn in to nice golden color.

Serve hot with curd and pickle or any other curry you like...

This is my 5th recipe with the theme paneer for blogging marathon 12 th edition At Vallis spice your life lets check blogging marathon page.

Paneer Tikka Kathi Roll

Kathi roll is one of the most popular food in fast food centers in India.Most of the rolls what we get in this fast food centers they make the roti with wight flour(maida).But we can use whole wheat flour rotis at home, which is a good source of fiber.The paneer and vegetable filling gives a good source of vitamins, calcium, the masalas and marination will give a typical Indian flavor.Totally these are the healthy and complete meal by themselves and a great choice for packed lunch.. Here how I made them....

INGREDIENTS:--

Paneer --- 100gms

Tomato -- 1 big

Capsicum -- 1 big

Oil ---- 1 tab sp

For Marination:---

Curd -- 1/4 cup

Ginger garlic paste -- 1 tea sp

chat masala -- 1/2 tea sp

Garam masala -- 1/2 tea sp

Red chilli powder --- 1 tea sp

Dried fenugreek leaves (kasuri methi) ---1 tea sp

Salt --- 1 tea sp or according to your taste

For rotis:--

Whole wheat flour ---- 1 cup

Fresh curd ---1 tab sp

Water for kneading the dough

Salt to taste

Cabbage --- 1/2 cup cut in to long strips

Onion -- 1/2 cup cut in to thin slices

Tomato sauce -- 1 /4 cup

1. Cut paneer, tomato, capsicum in to one inch cubes.

2.Take a bowl and add all marination ingredients mix well to combine everything then add paneer, tomato, capsicum pieces toss lightly and set a side to marinate for ten minutes.

3. In the mean time take whole wheat flour, salt,1 tab sp curd, and sprinkle enough water and knead a smooth dough.

4. Divide the dough in to equal potions and roll them in to thin rotis.

5.Cook the roti on a hot tawa(griddle), cook both sides remove and set a side.

6. Now heat oil in a non-stick pan add marinated paneer and vegetable pieces give a good stir.

7. Cook this mixture till all the masala coats over the pieces stir in between and cook in a high flame for five to seven minutes.

8.Now spread 1 tab sp of tomato sauce on each roti, sprinkle some cabbage strips and onion slices in the center of the roti .

10. Then spread good portion of paneer tikka filling and roll up tightly.

Serve hot with tomato sauce

this is my 4th recipe for Blogging Marathon 12 th edition by valli at spice your life let's check Marathon page what others were cooking to day

Kadai Paneer

Paneer and capsicum is one of the best combination in food.If it is a paneer tikka or any other curry these two ingredients go very well both together.Kadai paneer is a popular dish in paneer recipes.This one is a good combination for rotis, pulao.My recipe is little different then the original recipe. I like to marinate paneer before 1/2 hour whatever curry I am making with paneer, because Paneer did not have any taste.

So like this I made my Kadai paneer.....

INGREDIENTS:---

Paneer --- 100gms.

Capsicum --- 1 big

Tomato --- 1 big

Onion --- 1 big

Ginger, garlic paste --- 1 tab sp

Green chutney --- 2 tab sp

Coriander powder --- 1/2 tea sp

Cumin powder --- 1 tea sp

Garam masala --- 1/2 tea sp

Red chilli powder --- 1/2 tea sp

Dry mango powder --- 1/2 tea sp

Salt --- 1 tea sp or according to your taste

Oil --- 1 tab sp

METHOD:--

1.Cut paneer in to 1 inch cubes.

2.Take green chutney and ginger, garlic paste in to a bowl add paneer pieces mix well to coat paneer pieces, set a side for 1/2 hour.

3.Cut capsicum in to 1 inch strips, onion, tomato in to slices

4.After 1/2 hour heat oil in a deep frying pan add paneer pieces(add only paneer not the masala) fry till they turn in to golden.

5. Then add capsicum strips, sliced onion, coriander powder, cumin powder, dry mango powder, red chilli powder, salt to taste, left over masala which we marinate the paneer pieces stir well to combine everything.

6.Fry this till onion turns in to transparent then add sliced tomato keep stirring.

7. Cook for 5 minutes then sprinkle garam masala powder give a good stir and switch off the heat.

Serve hot with roti, chapati, pulao or simply with steamed rice..

This is my third recipe for blogging marathon 12 th edition at Valli s spice your life lets check the Marathon page what other marathoners were cooking.

Paneer and Cashew Chutney Pulao

Here is my second recipe with paneer for Blogging Marathon.Paneer is one of the best protein source for vegetarians. Paneer is an Indian cheese originated from eastern part of India commonly known as chhena. Now a days paneer dishes are getting popular in South India also.So most of the recipes with paneer will be in north Indian flavors.Todays my recipe with paneer is a chutney flavored rice with paneer and cashew nut let's check how I made it....

For chutney:--

Fresh mint leaves -- 1/2 cup

Fresh coriander leaves --- 1 cup

Green chillies ---- 4

Garlic ---- 4 flakes

Salt --- 1/4 tea sp

Lemon juice ---- 2 tea sp

Roughly chop mint,coriander leaves,garlic,green chillies take them in to a mixer jar, add lemon juice, salt and grind to a fine paste with out adding water.

Remove from mixer jar set a side.

Other Ingredients:---

Basmati rice --- 1 1/2 cup

Paneer -- 100gms.

Cashew nuts --- 15

Curd ---- 1 tabsp

Oil --- 1 tab sp

Cumin seeds --- 1 tea sp

Salt to taste

1.Cut paneer in to 1/2 inch cubes.

2. Take 1 tab sp green chutney,curd,paneer pieces mix well to coat paneer pieces and set a side for 1/2 hour.

3.In the same time soak rice for 15 minutes.

4. Heat a tawa(dosa pan) sprinkle 1 tea sp oil arrange paneer pieces(if any curd and chutney mixture left in the bowl set a side)

5. Fry paneer pieces till they turn in to nice golden color and set a side.

6.Heat oil in a fry pan add cashew nuts fry till golden remove and set a side.

7.Now add cumin seeds to the oil then add soaked rice with 3 tab sp green chutney and 3cups of water, salt,paneer pieces,left over curd and chutney mixture stir and cover.

8.Let it cook till the rice become soft and completely cooked.

9. Now add fried cashew nuts.

Serve hot with onion raita

This is my 2nd recipe for blogging marathon 12 edition day 2 at valli's spice your life

Paneer and Egg Grilled Sandwich

First Happy New Year and Happy Pongal to all my friends and readers of my blog. At last I am back to Blogging after a long break. I know this time my break is too long but it's ok some times it happens.Now will try to post my recipes like before.This time I am back with blogging marathon 12 th edition and my theme for this week is Paneer.Paneer is one of my very favorite ingredient here I go with my first recipe for this marathon Paneer and egg grilled sandwich

INGREDIENTS:---

Paneer --- 200gms.

Eggs -- 4

Green chillies --- 2 chopped

Onion ---- 1 big chopped

Coriander leaves --- 1/2 cup chopped

Capsicum(green bell pepper) -- 1 chopped

Fennel seeds --1 tea sp crushed

Oil --- 1 tab sp

salt -- 1/2 tea sp or according to your taste

Turmeric powder --- 1/4 tea sp

Green chutney ---- 2 tab sp

Milk ---- 2 tab sp

Bread slices --- 6

butter -- 1 tab sp

METHOD:---

1.Crumble the paneer and set a side.

2. Heat a fry pan add oil and crushed fennel seeds, chopped onion, green chillies, fry till onion become transparent.

3. Add crumbled paneer and fry till paneer turns in to light golden.

4. Now add chopped capsicum(green bell pepper),turmeric powder fry for a while

5.Take eggs and green chutney in a bowl beat well and add this egg mixture to onion, capsicum and paneer.

6.Sprinkle milk, salt mix well to make a burji consistence.

7.Sprinkle chopped coriander leaves on top mix well and remove the pan from heat.

8. Spread butter on the both sides of bread slice, place egg and paneer burji on one bread slice cover with the other bread slice then toast it on a hot grill or in a hot oven till it turns in to nice golden...

Enjoy this paneer and egg grilled sandwich with tomato sauce and a cup of tea or coffee.

This is my first recipe for blogging marathon by Valli at spice your life and lets check the blogging marathon page