Kadala Paruppu Vadai

Kadala Paruppu Vadai - One of the traditional vadais made down south of India during festival days. Its one of the basic authentic snack prepared. Its being made from the early centuries. Thought to share this as many are unaware of the procedure. Do try once and enjoy the taste :)

Serves 8 people
Ingredients:
Kadala Paruppu/ Channa Dal - 2 cups
Toor Dal/Toram Paruppu - 2tbs
White raw rice - 2tbs
Dry Red Chilly - 4/5 (depending on the hot meter of of the chilly you use)
Asafatida/Hing/Perunkayam - 1tps
Curry Leaves - as per need
Green chilly - 2/3
Ginger - a small pc
Salt - 1 to 1 1/2tbs
Fresh coconut grated - optional 2tbs
Water - 4 cups
Refined oil  - to fry

Method/Vidhiee:
1. In a bowl soak channa dal,toor dal,raw white rice and red chilly in 3 4cups of water for minimum 3hrs.
2. You can soak them for maximum 6hrs more than that you might get a foul smell from the dals.
3. Drain the water. Pluck the upper stem of red chilly and grind them along the dals.
4. Grind them bit coarsely and not into a fine paste.
5. If required add water to grind them.
6. Once the batter is ready add salt, curry leaves, green chillies chopped,ginger if preferred, asafatida.
7. Mix them well.
8. Meanwhile in a heavy bottom pan pour oil to deep fry the vadais
9. Once the oil gets heated  lower the heat.
10. Take one medium size batter on to your palm and flatten thick and not thin.
11. Like a small bun and carefully drop inside the frying pan from the side sliding towards centre.
12. Do not put the batter from the top or oil might spill.
13. Make similar size buns and drop inside the frying pan.
14. Depending upon your pan size you can fry 3-4 at a time.
15. After 2 mins turn the vadais and raise the flame.

16. Do not keep stirring often.
17. Once the vadais turn golden brown drain excess oil and transfer them on to a tissue paper.
18. For the next set of vadai frying process kindly lower the flame to sim.

Serve hot with coconut chutney/green chutney/tomato sauce.

Pineapple Semiya Payasam

Ingredients:
Pineapple - 100gms
Pineapple essence - 2drops
Semiya/Sevaiyan/Vermicelli - 100gms
Pasteurized Milk - 1/2ltr
Sugar - 5tbs /Sugar Substitute - 2tbs
Kaju/Cashew/Mundhiri - 20gms
Sara parupu/Chironji - 10gms
Kismis/Dry grapes - 5gms
Ghee - 2tbs
Condensed milk - 2tbs
Elaichi/Cardamom powder - 1tps
Water - 1cup
Yellow edible colour - 1/2tps

Method/Vidhiee:
1. Boil the milk in a pan and thicken it and keep it aside.
2. In a pan add 1tbs ghee and saute the kaju & kismis. Keep aside
3. In the same pan add the remaining ghee and saute the semiya.
4. Saute till they turn light transparent.
5. Then slowly add water and cook them.
6. Once they turn soft completely add milk and bring them to boil.
7. Keep stirring and add sugar. Lower the flame.
8. Once the sugar dissolves add the crushed pineapple pieces (You can even boil the pineapple separately and add/grind them in a mixer)
9. Add few drops of yellow edible colour, pineapple essence.
10. Mix well and add condensed milk if preferred. This is not mandatory.
11. Add the elaichi powder and mix well. Bring them to boil.
12. Add the roasted nuts.

 Serve hot!!! Remember if you leave this payasam even for an hour semiya would take up the milk and you would end up having a pineapple semiya without milk. So if you are going to serve chill. Once you take out of fridge add some more cold boiled milk and condensed milk. Mix well and serve :)

Cool Summer Slush

It so happened that one fine afternoon was in desperate need of a cool refreshing drink and so happened this good SLUSH :)  Well those kids and adults who don't take cucumber or pomegranate would definitely like this. Try it!
Serves 4
Ingredients:
Red Pomegranate - 2
Cucumber - 1
Sugar - 3tbs
Black salt - 1 pinch
Rose milk  syrup - 3tbs
Ice Cream essence - 2drops
Roasted Jeera powder - 1/2tbs
Chat masala - 1/4tps
Ice water - personal needs
Ice cubes - crushed

Method/Vidhiee:
1. In a juicer add the pomegranate ,cucumber peeled & diced, jeera powder,black salt, chat masala, sugar,rosemilk  syrup, ice cream essence.
2. Grind them well. Then add water to the thick juice as much you require.
3. Add crush ice and beat again before serving.

PS. Since, its a slush do not strain of the seeds fine seeds of pomegranate. But, if you are very particular go ahead then it would turn into a thin pomo juice which would not be as good as the slush :)

Tangy Tomato Brocolli Penne Pasta

Ingredients:
Penne Pasta - 200gms
Tomato - 3
Brocolli - 10 florets
Garlic - 3-4 pods
Green olives - 2
Jalapeno - 1
Toamto ketchup - 3tbs
Mixed herb - 1tbs (Oregano,Basil,Rosemary)
Dry red chilly flakes - 1/2tbs
Red paparika powder - 1/2tbs
Sugar - 1/2tbs
Olive oil - 1 tbs
Butter - 1/2tbs
Water - 5cups

Method/Vidhiee:
1. In a pan pour 4cups of water and few drops of oil-1/2tbs of salt and bring it to boil.
2. Once it starts boiling add the Penne pasta and cook they are done.
3. You can sense the softer version of pasta if its fully done.
4. That's the time you need to drain them and immediately run them thru cold water.
5. Meanwhile boil the tomatoes. Peel them and puree them (Its better to have lovely red tomatoes)
6. Finely chop the jalapeno,olives,garlic
7. Wash the brocolli and cut them into florets.
8. In a sauce pan add olive oil and butter.
9. Once they get heated up add the garlic and saute them.
10. Pour the tomato puree and add brocolli florets. Do not soften them they have to be crunchy.
11. Boil them. Add olives,jalapenos, remaining salt,sugar.
12. Add Penne and mix well.
13. Add tomato ketchup and mix well.
14. More juicier you want more puree or ketchup can be added.
15. At the end to finish add red chilly flakes and mixed herbs.
16. Mix well. If you get fresh herbs it great :)

Serve hot by topping bit of butter. Enjoy :)