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Coconut Podi recipe, Thengaai podi, how to make thangai podi, தேங்காய் பொடி , தேங்காய் மிளகாய் பொடி

 

Coconut Podi recipe, Thengaai podi, how to make thangai podi, தேங்காய் பொடி , தேங்காய் மிளகாய் பொடி



Coconut podi(Thengai podi) is one of the authentic podi recipe we used to make in our households. This coconut podi is a 2 in 1 powder recipe  we can mix it with hot rice and have for lunch /dinner. Also it goes very well even with idly/dosa like idly podi.

 

We used to make wide variety of podis to have with rice and idly/dosa. Already I have posted few like

Idly podi

Coriander thokku(podi)

Raw banana podi

Garlic idly podi

 

Please click the respective names in the above for the recipe.

 Coconut Podi recipe, Thengaai podi, how to make thangai podi, தேங்காய் பொடி , தேங்காய் மிளகாய் பொடி

Ok now coming to the recipe.  

Coconut Podi(Thengai podi)

Coconut Podi recipe, Thengaai podi, how to make thangai podi, தேங்காய் பொடி , தேங்காய் மிளகாய் பொடிSOAKING TIME: - | PREPARATION TIME: 5 mins | COOKING TIME: 15 mins

AUTHOR: KUZHALIS SAMAIYALARAI

RECIPE TYPE: CONDIMENTS

CUISINE:  SOUTH INDIAN

YIELDS:  1 -1 ½ CUPS

 

INGREDIENTS:

1 1/2 cup Grated coconut

1/2 cup urad dhal

1/4 cup channa dhal

8 red chillies

1 small asafoietida piece

1 big gooseberry size tamarind

2 teaspoon sesame oil

1/2 tablespoon rock salt(or as per taste)

 

you can use the coconut gratings upto 2 cups 

 

VIDEO RECIPE LINK:   https://youtu.be/ud8vM_HMwEM

 

PREPARATION:

Grate the coconut and keep it ready.

Remove the stems from the chillies and keep it ready.

 

METHOD:

First sauté the dried tamarind for few seconds in heavy bottomed kadai.

Then a teaspoon of oil and then add the asafetida.

Let it roast till crisp.

Remove from heat and transfer to a plate.

In the same kadai add the red chillis, and sauté till it becomes crisp and golden brown. Then remove from heat and transfer to a plate.

In the same kadai add the  urad dhal and sauté continuosly till it becomes golden brown in low medium flame.

Then transfer it to the plate.

Add a teaspoon of oil in the kadai and roast the channel dhal till it becomes partially crisp.

Then add the grated coconut along with channa dhal and roast till becomes golden brown and crisp.

There should not be any moisture in the coconut.

Once it becomes browned, transfer them to the same plate and let them cool down completely.

Then add the salt and grind into coarse powder.

Once the ground podi is cooled down store in a clean dry bottle.

Can be served with rice, idly, dosai.

 

NOTES:

 

1. You can use upto 2 cups of grated coconut in this measurements

2.As we have added coocnut in this podi, it stays good for around 1-3 weeks only when refrigerated. Good for around 10 days in room temperature.

3.Roasting the coocnut into golden brown is important, there should not be wetness in that for long shelf life.

4.Roasting the dhals into golden brwon gives nice flavourful podi

This podi can be mixed with rice and also can be served with idly dosa.

5.If you want only for idly dosa, just add 1 or 1 1/2 cup grated coconut. And to mix with rice, add upto 2 cups coocnut gratings.

6.Always for podi recipes roasting the ingredients one by one will make it roast evenly. In case making in less quantities , you can saute them together, but the flame should alwas be low medium for even roasting.

7.Store in a dry container and always use dry spoon only to take the podi  each and every time..

VIDEO RECIPE:




STEP BY STEP PHOTOS:

 First sauté the dried tamarind for few seconds in heavy bottomed kadai.

Then a teaspoon of oil and then add the asafetida.

Let it roast till crisp.

Remove from heat and transfer to a plate.

Coconut Podi recipe, Thengaai podi, how to make thangai podi, தேங்காய் பொடி , தேங்காய் மிளகாய் பொடி


In the same kadai add the red chillis, and sauté till it becomes crisp and golden brown. Then remove from heat and transfer to a plate.

In the same kadai add the  urad dhal and sauté continuosly till it becomes golden brown in low medium flame.

Then transfer it to the plate.


Coconut Podi recipe, Thengaai podi, how to make thangai podi, தேங்காய் பொடி , தேங்காய் மிளகாய் பொடி


Add a teaspoon of oil in the kadai and roast the channel dhal till it becomes partially crisp.

Then add the grated coconut along with channa dhal and roast till becomes golden brown and crisp.

There should not be any moisture in the coconut.

Coconut Podi recipe, Thengaai podi, how to make thangai podi, தேங்காய் பொடி , தேங்காய் மிளகாய் பொடி

Once it becomes browned, transfer them to the same plate and let them cool down completely.

Then add the salt and grind into coarse powder.

Coconut Podi recipe, Thengaai podi, how to make thangai podi, தேங்காய் பொடி , தேங்காய் மிளகாய் பொடி

Once the ground podi is cooled down store in a clean dry bottle.

Can be served with rice, idly, dosai.


Coconut Podi recipe, Thengaai podi, how to make thangai podi, தேங்காய் பொடி , தேங்காய் மிளகாய் பொடி

Do try this recipe and please don’t forget to give your feedback in comments.

To get the update of new recipes posted in my blog please do subscribe to my blog or like my face book page or follow me on pinterest or add to your Google + circle.

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Chandrakala and suriyakala sweet recipe - how to make chandrakala &sooriyakala-Diwali recipes

 

Chandrakala  and suriyakala sweet recipe - how to make chandrakala &sooriyakala-Diwali recipes





Chandrakala and suryakala are a very popular sweet in thanjavore. The main ingredient for this sweet is khoya/kova.  It is a very delicious and rich sweet as we have khoya as filling.

During my childhood I had this sweet many time during my visit to my aunt house which was in thanjavur.

In this recipe I have used home made khoya and the link to make khoya using milk powder is given below.

Very soon I will post the authentic homemade khoya using milk.

Chandrakala  and suriyakala sweet recipe - how to make chandrakala &sooriyakala-Diwali recipes

I have consolidated the recipes we can make for diwali in the below link. Please check if you are interested.

 

Diwali recipes

 

The video recipes are in the below link. Please check

 https://www.youtube.com/watch?v=Es8zLcc7fRA&list=PLniQ43zHjR3BEeiOk27ZHK6gIkUc4yoFE

 

Ok now coming to the recipe.  

Chandrakala/Suriyakala

Chandrakala  and suriyakala sweet recipe - how to make chandrakala &sooriyakala-Diwali recipesSOAKING TIME: 30 mins | PREPARATION TIME: 15 mins | COOKING TIME: 30 mins

AUTHOR: KUZHALIS SAMAIYALARAI

RECIPE TYPE: SWEETS

CUISINE:  SOUTH INDIAN

YIELDS:  13-14 PIECES

 

INGREDIENTS:

2 cup maida(all purpose flour)

2 tablespoon ghee

salt a pinch

water as required

oil to deep fry

 

To make filling:

1 cup khoya(unsweetened)

1/4 cup powdered sugar

2 tablespoon hot milk

saffron a pinch

1/2 teaspoon cardamom powder

Mixed nuts(cashews, Almonds, dry grapes)-Chopped

 

To make sugar syrup:                     

1 1/2 cup sugar

water as required

1/2 teaspoon cardamom powder

 

VIDEO RECIPE LINK:   https://youtu.be/8ji7HMsjTec

 

PREPARATION:

Measure the ingredients and keep it ready.

Chop the nuts and keep it ready.

 Soak the saffron in hot milk for some time.

METHOD:

In bowl take the flour, salt, ghee and mix well.

Add required water little by little and knead the dough.

The dough should not be too hard or too soft.

Keep it aside for around 30 minutes.

In the mean time prepare the filling .

Mix the khoya, powdered sugar, saffron milk, chopped nuts, dry grapes , cardamom powder.

Divide the filling into equal sized (small lemon size) balls

Now the filling is ready.

Next prepare the sugar syrup.

Add sugar in a heavy bottomed pan and add required water(approx ¾ cup).

Let the sugar  syrup to boil.

If the sugar is having impurities , filter the sugar syrup once it completely dissolved in water.

When the sugar syrups turns sticky add the cardamom powder.

Let the syrup to boil till it comes to one string consistency.

Then remove from heat and keep it aside.

Now take a small lemon size ball out of the dough and flatten it using a chapathi roller into small disc.

Then press the edges and make them into very thin.

Place the filling ball and cover with the other half.

Then seal the edges tightly and then twist the edges gently to avoid the fillings to come out.

Now the chandrakala is ready.

To make the Suriya kala,  make two small discs as we did for chandrakala .

Then place the filling ball in the center of one disc and cover with the other disc.

Seal the edges tightly and then twist gently .

Now suriyakala is ready.

In the same way prepare the chandrakala/suriyakala with rest of the dough and filling.

Heat oil in a kadai and fry the prepared chandrakala and suriyakalas till they become golden brown in low flame.

Once they turned golden brown and sizzling reduced, drain from the oil and then soakin the prepared sugar syrup for 10 to 15 minutes.

Then remove from sugar syrup and store in air tight container.

 

NOTES:

 

 1. Kneading the dough in right consistency is important; it should not too hard or too soft.

 2. You can use any khoya home made or store brought.

 3. If using sweetened khoya, no need to add powdered sugar.

4. Using Powdered sugar is important, coz granulated sugar will not be mixed properly.

 5.The amount of nuts can be adjusted as per our likings.

6. If the sugar syrup gets thick , just reheat for few minutes.

Close the edges fully, if there is any open the khoya will leak. So , close properly.

7.  Cooking in low flame is important for even cooking, otherwise the outer will becomes brown and inner part and edges wont be cooked.

8. With this given measurements around 14 chandrakala/suriyakala can be prepared

9. If you like you can even add a pinch of nutmeg powder too in the filling

 10. If you like you can add pistachios too along with other nuts.

11. Dont use more milk to soak saffron otheriwse the khoya filling will become sticky.

12.  In case the khoya becomes little sticky/runny after adding saffron milk, just stir in low heat till it becomes thick or add 1 or 2 tablespoon milk powder.

on the day of making it will be crispy and on the next day it will become soft.

VIDEO RECIPE:



STEP BY STEP PHOTOS:

 Measure the ingredients and keep it ready.

Chop the nuts and keep it ready.

 Soak the saffron in hot milk for some time.

In bowl take the flour, salt, ghee and mix well.

Add required water little by little and knead the dough.

The dough should not be too hard or too soft.

Keep it aside for around 30 minutes.

Chandrakala  and suriyakala sweet recipe - how to make chandrakala &sooriyakala-Diwali recipes


In the mean time prepare the filling .

Mix the khoya, powdered sugar, saffron milk, chopped nuts, dry grapes , cardamom powder.

Divide the filling into equal sized (small lemon size) balls

Now the filling is ready.

Chandrakala  and suriyakala sweet recipe - how to make chandrakala &sooriyakala-Diwali recipes

Next prepare the sugar syrup.

Add sugar in a heavy bottomed pan and add required water(approx ¾ cup).

Let the sugar  syrup to boil.

If the sugar is having impurities , filter the sugar syrup once it completely dissolved in water.

When the sugar syrups turns sticky add the cardamom powder.

Let the syrup to boil till it comes to one string consistency.

Then remove from heat and keep it aside.

Chandrakala  and suriyakala sweet recipe - how to make chandrakala &sooriyakala-Diwali recipes

Now take a small lemon size ball out of the dough and flatten it using a chapathi roller into small disc.

Then press the edges and make them into very thin.

Place the filling ball and cover with the other half.

Then seal the edges tightly and then twist the edges gently to avoid the fillings to come out.

Now the chandrakala is ready.

Chandrakala  and suriyakala sweet recipe - how to make chandrakala &sooriyakala-Diwali recipes

Chandrakala  and suriyakala sweet recipe - how to make chandrakala &sooriyakala-Diwali recipes

To make the Suriya kala,  make two small discs as we did for chandrakala .

Then place the filling ball in the center of one disc and cover with the other disc.

Seal the edges tightly and then twist gently .

Now suriyakala is ready.

Chandrakala  and suriyakala sweet recipe - how to make chandrakala &sooriyakala-Diwali recipes

In the same way prepare the chandrakala/suriyakala with rest of the dough and filling.

Chandrakala  and suriyakala sweet recipe - how to make chandrakala &sooriyakala-Diwali recipes

Heat oil in a kadai and fry the prepared chandrakala and suriyakalas till they become golden brown in low flame.

Once they turned golden brown and sizzling reduced, drain from the oil and then soak in the prepared sugar syrup for 10 to 15 minutes.

Chandrakala  and suriyakala sweet recipe - how to make chandrakala &sooriyakala-Diwali recipes

Chandrakala  and suriyakala sweet recipe - how to make chandrakala &sooriyakala-Diwali recipes

Then remove from sugar syrup and store in air tight container.

Chandrakala  and suriyakala sweet recipe - how to make chandrakala &sooriyakala-Diwali recipes

Do try this recipe and please don’t forget to give your feedback in comments.

To get the update of new recipes posted in my blog please do subscribe to my blog or like my face book page or follow me on pinterest or add to your Google + circle.

ü  Email Subscription: Kuzhalis samaiyalarai

ü  Face book Page: Kuzhali's Samaiyalarai

ü   Twitter: KuzhaliSamaiyalai

ü   Instagram: kuzhalis Samaiyalarai 

ü   Pinterest: kuzhalis samaiyalarai

ü  For videos please subscribe: kuzhalis samaiyalarai

 

 

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Magizhampoo murukku , மகிழம்பூ முறுக்கு , chakli recipe using rice and moong dhal flour , Deepavali/Diwali recipes

Magizhampoo murukku , மகிழம்பூ முறுக்கு , chakli recipe using rice  and moong dhal flour , Deepavali/Diwali recipes

 Deepavali one of the very important festival for us. We used to prepare  variety of sweets and snacks for deepavali, out them this magizhampoo/magalampoo is one which we prepare with out fail every year along with thenkuzhal/thenthalai.

I have seen there are many variations and recipes to prepare this magizhampu murukku. In our house we use roasted moong flour along with coconut milk and little sugar for mild sweetness.

Few recipes which we prapare for diwali/deepavali are

Thenkuzhal, Magizhampoo, rava urundai, pasi paruppu urundai, kaju katli, coconut burfi, 1234 burfi etc.

Magizhampoo murukku , மகிழம்பூ முறுக்கு , chakli recipe using rice  and moong dhal flour , Deepavali/Diwali recipes

Please check the recipes for these items in the below link.

DEEPAVALI/DIWALI RECIPE COLLECTIONS

Ok now coming to the recipe.  

MAGIZHAMPOO

SOAKING TIME: - | PREPARATION TIME: 15 mins | COOKING TIME: 30 mins


Magizhampoo murukku , மகிழம்பூ முறுக்கு , chakli recipe using rice  and moong dhal flour , Deepavali/Diwali recipes

AUTHOR: KUZHALIS SAMAIYALARAI

RECIPE TYPE: SNACKS

CUISINE:  SOUTH INDIAN

YIELDS:  15 MURUKKU

 

INGREDIENTS:

2 cup rice flour(Raw rice flour)

1/2 cup Moong dhal flour(roasted & ground)

1 tablespoon sugar

1/2 coconut

1 tablespoon butter

Salt as required(approx.1/2 teaspon)

oil to deep fry

water as required

 

VIDEO RECIPE LINK:

PREPARATION:

Wash the raw rice and then dry it completely.

Then grind into smooth powder in mixergrinder or in mill

Dry Roast the moong dhal till it starts changing the color or until the nice aroma starts to come.

Then cool the roasted dhal completely.

Grind into smooth powder in mixergrinder or in mill.

You can even grind the raw and roasted dhal together in mill while making in large quantity.

If you grind in mixergrinder, sieve the ground flour once to get the smooth powder.

 

METHOD:

Measure the required flour and take in abowl.

Extract milk from the coconut using warm water and keepit aside.

Mix the sugar in coconut milk and stir well till it dissolved completly.

Mix salt in little water and dtir till it gets dissolved fully.

Add the salt water and butter in the flour and mix well.

Then add coconut milk little by little and mix well.

After adding all the coconut milk, add required water additionally to knead a soft dough.

The dough should not be too soft or too tight.

Grease the murukku press with oil and then fill it with the prepared dough.

Take the required dough and roll it as cylindrical in shape for easy filling into the murukku press.

Cover the rest of the dough with wet cloth to avoid drying.

Grease the back of the ladle with oil and make murukku using the press on the ladle.

Heat oil in pan for deep frying the murukku.

Drop the prepared murukku one by one gently in oil.

Don’t over crowd the oil.

Flip in between and cook the murukku in medium flame.

Once the sizzling reduced atmost and the murukku becomes crisp , drain from the oil and take in a colander lined with tissue paper.

Prepare murukku in the same way with the rest of the dough .

Store the murukku in a air tight container after cooled down completely.

 

 

NOTES:

 

 

 1. Rinse and dry the rice completely before grinding will give nice brigh murukku.

 2.Dont roast the moong dhal into dark brown

 3.Also dont add more butter , otherwise murukuu will break /dissolve in oil while frying.

 4.Seiving the moong dhal flour and rice flour once to get smooth powder if grinding  in mixie.

 5.Keep the flame in medium while frying the murukku, otherwise it wont be cooked evenly till center.

 6.Dont add more sugar, otherwise murukku colour will become dark brown.

 7.Dissolve the salt in water and then add into the flour for even mixing.

 8.If you are making in bulk you cna grind the raw rice and roasted dhal together in mill too.

9.Also dont knead and keep the dough for long time, while making in bulk, prepare the dough in batches to avoid drying out.

10.You can even cover the muruku dough with wet cloth to avoid drying out.

VIDEO RECIPE:

STEP BY STEP PHOTOS:

 Wash the raw rice and then dry it completely.

Then grind into smooth powder in mixer grinder or in mill

Dry Roast the moong dhal till it starts changing the color or until the nice aroma starts to come.

Then cool the roasted dhal completely.

Grind into smooth powder in mixergrinder or in mill.

You can even grind the raw and roasted dhal together in mill while making in large quantity.

If you grind in mixergrinder, sieve the ground flour once to get the smooth powder.

Measure the required flour and take in abowl.

Magizhampoo murukku , மகிழம்பூ முறுக்கு , chakli recipe using rice  and moong dhal flour , Deepavali/Diwali recipes

Extract milk from the coconut using warm water and keep it aside.

Mix the sugar in coconut milk and stir well till it dissolved completly.

Mix salt in little water and stir till it gets dissolved fully.

Add the salt water and butter in the flour and mix well.

Magizhampoo murukku , மகிழம்பூ முறுக்கு , chakli recipe using rice  and moong dhal flour , Deepavali/Diwali recipes

Then add coconut milk little by little and mix well.

After adding all the coconut milk, add required water additionally to knead a soft dough.

The dough should not be too soft or too tight.

Grease the murukku press with oil and then fill it with the prepared dough.

Take the required dough and roll it as cylindrical in shape for easy filling into the murukku press.

Cover the rest of the dough with wet cloth to avoid drying.

Grease the back of the ladle with oil and make murukku using the press on the ladle.

Magizhampoo murukku , மகிழம்பூ முறுக்கு , chakli recipe using rice  and moong dhal flour , Deepavali/Diwali recipes

Heat oil in pan for deep frying the murukku.

Drop the prepared murukku one by one gently in oil.

Don’t over crowd the oil.

Flip in between and cook the murukku in medium flame.

Once the sizzling reduced atmost and the murukku becomes crisp , drain from the oil and take in a colander lined with tissue paper.

Prepare murukku in the same way with the rest of the dough .

Store the murukku in a air tight container after cooled down completely.

 Magizhampoo murukku , மகிழம்பூ முறுக்கு , chakli recipe using rice  and moong dhal flour , Deepavali/Diwali recipes

Do try this recipe and please don’t forget to give your feedback in comments.

To get the update of new recipes posted in my blog please do subscribe to my blog or like my face book page or follow me on pinterest or add to your Google + circle.

ü  Email Subscription: Kuzhalis samaiyalarai

ü  Face book Page: Kuzhali's Samaiyalarai

ü   Twitter: KuzhaliSamaiyalai

ü   Instagram: kuzhalis Samaiyalarai 

ü   Pinterest: kuzhalis samaiyalarai

ü  For videos please subscribe: kuzhalis samaiyalarai

 

 

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