I love to celebrate my dear friends b’days , when it comes to virtual world though the treat we make for our friend can’t taste our delights specially made for them , it is the love we show and It gives us so much of happiness that we able to treat them virtually . Today is another special day – Birthday of another special friend whom i met in this virtual world an year back , she is an wonderful person with lots knowledge treasured , A fantastic photographer, energetic blogger and her blog is filled with lots of traditional south indian recipes which brings out the authenticity of our Indian food.
I hope you might have got it , yes its Nalini suresh of Nalini’s Kitchen. We met in face book and just had our casual talks but today we are so close and like to share our deeds and daily routines . She is such an down to earth person and always loves to share and help us . Am feeling so happy to celebrate her birthday and I got some surprise treats for her 🙂 .. We friends decided to surprise her by cooking some tamil nadu spl recipes from her blog as its Nalini’s forte and she is an expert in cooking traditional recipe .So I thought to make some recipe , I thought of making collection of recipes to a thali but didn’t get proper time for it so did wat ever I could .. So for our lunch menu I had planned to make kozhambu , rasam, sambhar rice , poriyal and a sweet . Rasam might be missing bcoz I made it later . So this is my Treat from Nalini’s space – Pottukadali sambhar, Murungakkai thakkali kozhambu , Sepankilangu Fry, Thirunelveli halwa. Hope you will like it nalini , Wishing you a many more happy returns , enjoy !!!
Thirunelveli halwa is my all time fav , as a kid i used to love the jelly like transparent halwa which my friends used to share with me at school . Thirunelveli halwa is a famous halwa from thirunelveli, tamil nadu . The one shop which sells this famous halwa with perfect texture and taste is Iruttu kadai . This halwa is generally made with wheat berries with is soaked over night and the next day the milk from it is extracted . The extracted milk is then cooked in sugar syrup and ghee till they are transparent and leaves the sides of the pan. This halwa when you make in large quantity needs a lot of muscle to stir them continuously but here as we made in small quantity it is a bit less hard work needed. This glossy looking halwa just melts in our mouth bursting all the delicious sweet taste and this one is very healthy for growing kids . Adults might watch out for the calories but you can enjoy them some days .we taotally enjoyed all the yummy recipes I made from nalini’s collection and My fav was thirunelvelli halwa and Murungakai thakali kozhambu 🙂 I will post the rest of the recipes soon 🙂 Thanks to nalini for sharing such delicious recipe and Hope you like this yummy treat Nalini 🙂
Recipe Source : Nalini’s Kitchen
Broken Wheat/ Gothumai Rava -1 cup
Ghee – 11/4 cup
Cashews -2-3 tbs(broken)
Cardamom powder- 1/4 tsp
Red color – few drops ( Optional)
- Soak the broken wheat in water for 6 hours or over night.
- In a blender grind broken wheat with enough water to a fine paste to extract the wheat milk.
- Strain the milk and grind the leftover broken wheat one with some more water strain it again.
- Discard the scum if any .
- Keep the wheat milk on the counter top without disturbing for an hour.
- Discard the clear liquid formed on the top.
- Add 11/2 cups of water to the thick wheat milk and stir them well .
- In a pan put 2 cups of sugar 1/2 cup of water and allow it to boil it reaches single string consistency.
- When the sugar is boiling in one side meanwhile add the remaining 1/4 cup sugar in a separate pan with 2 tbsp of ghee and heat it.
- Stir it and caramelize the sugar and keep it aside.Now add the wheat milk to the sugar syrup and mix it well.
- The milk will thicken and becomes transparent, add the caramelized sugar to the mixture and few drops of red color ( optional ).
- Add ghee in regular intervals and stir the halwa continuously.
- Add ghee till it reaches the consistency where it leaves the sides of the pan.
- Roast the cashews in ghee till it turn slight brown.
- Add the fried cashews and cardamom powder the halwa and mix it well. Enjoy them warm.
Surul poli is one of the traditional sweet prepared in for many tamil festival they are said to be originated in Tanjore this poli can also be called as Suruttai poli . Surul means roll unlike other poli varities this poli in also stuffed with a filling made with coconut , roasted gram and sugar But the method is completely different . As you might know normally we stuff the poli stuffing in the dough while rolling them but here after the poories are fried the stiffing is filled and made into rolls .This a very simple and a quick sweet prepared with very less ingredients and can be made in a jiffy. If you are badly attacked to sweet tooth and don’t want to prepare any lengthy processed sweet then is might be a option for sweet lovers.
As you all know there is an event going on +Divya Pramil space You Too Can Cook .. The event is all about two teams north and south team ..A member from north team and a member south team respectively will challenge the opposite team members with a recipe from their respective zone and opposite teams have to post the same recipe on their Blog .. this takes place every month .. The idea of this event is that we learn so many different recipes from different zones .. Hats off to divya for this great idea .. click here to partcipate
For this months SNC shama challenge north team with this very traditional dish from south . I wanted to make them as quick as possible and I made the same day she challenged but I didn’t get proper time to post it .Today am very happy to post this delicious surul poli . thanks to shama for challenging this yummy recipe to start the new year . This is our first snc challenge for this year and am so happy to complete it 🙂 So happy to be a part of this wonderful group and am learning a lot from the members .
- Heat ghee in a pan roast cashews ,1/4 cup grated coconut , almonds and pistachios till they turn light brown Grind this along with roasted gram and sugar into fine powder.
- In a bowl put maida , 2 tbsps of sugar , Yellow color , 1 tsp oil add sufficient water and knead a soft dough with water. Keep them a side for 20 mins.
- Divide the dough in to equal balls and roll them to like a chapathi / poori not too thick nor too thin.
- Take the ground nuts powder in abowl and add raisins ( roasted in ghee), dates . I also added some tutti frutti .
- In a plate dust some of this nuts powder and keep them ready.
- Heat oil in a sauce pan for deep frying . when the oil is hot enough slide the rolled poori into the hot oil.
- With help of a ladle press it in the center gently along the edges they will puff a bit,flip them and cook them both the sides without making them crispy.
- Once the poori are done remove them from oil place it on the nuts dusted plate top them with the ground nuts stuffing roll them immediately when they are still hot so that the edges will stick well.
- Garnish them with colored ghee roasted coconut scraps , tutti frutti and cherries.
Halwa Poori chole is an famous breakfast combo which is so filling and nothing can be packed with nutrients in the morning than this breakfast. Halwa poori chole is normalla prepared at navratri time by most of the North Indians. This combo is also a very famous breakfast in pakistan even and said to be as the most loved breakfast. It is also had by muslim for ramadan festival. This might sound an elaborate meal but it is very easy and simple to make.
This combo platter comprises of halwa made with rava / sooji like the rava kesari we make in south , poori which the puffed up wheat indian bread, and chole is the spicy curry made with chickpea. This combo go well so nicely and I have become a fan of it. This is combo can be enjoyed for any course but they are made traditionally for breakfast and brunch. This is a sure hit combo in all homes and no one can resist to have this combo for breakfast .Thanks to srivalli for suggesting some combo platter recipes. For the 4 week 1st day of BM am here with is delicious combo platter. Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 36.
1 cup semolina
1 cup sugar
2 – 3 tbsp ghee
2 cups Whole milk
1/4 tsp cardamom powder
pinch of color and/or saffron (optional)
Chopped Nuts and Raisins Few
Charmagaz / dried melon seeds for Garnish
- Heat ghee in a pan, add the chopped nut and raisins adfter they turn light brown add semolina and fry on low heat until color starts to change and it gives a nice aroma.
- Keep on stirring often so that they don’t brown to much .
- Once semolina is roasted well , slowly add the milk and stir constantly , even add color at this stage so that the halwa is evenly colored .
- Once all the milk get evaporated add sugar , cardamom , stir well and cook them till the halwa leaves the sides of the pan.
- Switch off the flame and garnish the halwa with charmagaz.
- Mix wheat flour and salt , add water as needed and make as stiff dough.
- Divide the dough in to equal part and roll then with a rolling pin as we do for roti but reduce the size.
- Heat oil in a kadai , when they are hot enough fry the rolled poories by sliding it slowly in the oil and pressing them gently towards the edgesusing the spatula for puffing.
- Once it is completely puffed up turn to the other side and fry the poori till light brown in color.
- Once don transfer it on a kitchen towel so that execss oil is being absorbed.
- Repeat the same for the rest of the poori dough.
2 cups boiled chickpeas / Kabuli channa ( Soak the kabuli channa over nite and cook them pressure cooker for 2-3 whitles with salt )
4 tbsp oil
1″ inch piece Cinnamon stick
2 Nos Clove
2 Nos Cardamom
2-3 Curry leaves, chopped
1 tsp Ginger garlic paste
1 large Tomato ( Chopped)
1 large Onion ( Sliced)
2 Nos Green chillies, chopped
1/2 tsp Cumin pd
1/4 tsp Turmeric pd
1 tsp Coriander pd
1 tsp Red chilli pd
salt to taste
chopped coriander leaves for garnishing
- In a pan heat 1 tbsp of oil , put greenc chillies and sliced onion and saute till onions turn translucent.
- Then add chopped tomato and cook them till they turn mushy .
- Switch of the flame and let them cool a bit, after the cool down transfer it to a blender and blender to a puree.
- Now In a kadai or a sauce pan heat the rest of the oil , add cinnamon stick , clove and cardamom after the slputter add the ginger garlic paste and saute for few seconds .
- Now add the prepared puree and bring it to a boil .
- Add turmeric pd , Red chilli pd, coriander pd , Salt and cumin pd to the boiling puree and mix them well .
- Cook them in simmer for few minutes till the raw smell goes of , then add the cooked channa/ chickpea to till add water if needed to make the gravy thin . .
- Cover and cook it for 5- 10 mins so that the flavor goes into the channa well.
- Cook them till you can see oil being separated in the sides of the gravy.
- Garnish with coriander leaves and serve them warm with poories.
Til ke ladoo is a very healthy and winter special ladoo which is generally made for makar sakranti / lohri. I always wanted to make this til ke ladoo and this was the perfect season to make them and keep us warm . Sesame seeds ladoo is a very delicious ladoo which which includes bengal gram , peanuts and they are so healthy as they are made with jaggery . They can be stored for 15 days and had when ever you like.
As you all know I have joined this group “Sweet fantasy club” whose brain child is preeti ,a wonderful blogger author of “ Simply tadka” . This is our challenge for this month under fusion Dessert was Til ke ladoo for makar sakrati spl . This month too preeti has chosen two wonderful indian and international sweet and dessert , thanks preeti for this wonderful challenge again.
White sesame seeds – 3/4 cup
Bengal gram (channa dal), roasted – 1/4 cup
Peanuts, roasted and coarsely powdered- 1/4 cup
Green cardamom powder- a pinch
Jaggery (gur), grated- 1/2 cup
Ghee- 1 tablespoon
- Dry-roast the sesame seeds in a non-stick pan on low heat till light brown. Remove from the pan and set aside in a bowl. Dry-roast the dried coconut in the same pan on low heat till light brown. Add to the sesame seeds in the bowl and mix.
- Add the roasted Bengal gram and roasted peanuts, Bend them in a mixture till fine powder . Add the cardamom powder , roasted sesame to it and mix.
- Keep the mixture warm. Heat the ghee in a non-stick pan.
- Add the jaggery and cook till it attains a soft- ball consistency. Add the sesame seed mixture and mix well. Divide the mixture into thirty equal portions and roll them into round laddoo while the mixture is still hot.
- Cool completely and store in an airtight container.