Vetrilai Poondu Sadam | Betel leaves and Garlic Rice

by Divya's Nalabhagam on Thursday, October 26, 2017 in ricevarieties

Vetrilai Poondu Sadam | Betel leaves and garlic rice

Vetrilai poondu sadam is a very popular traditional rice variety made in Kongu region (Coimbatore) using betel leaves and a special masala powder. It is a very easy and healthy mixed rice to make.

Rava Ladoo | Rava Laddu | Sooji Laddu

Divya's Nalabhagam Sweets ,

Rava Ladoo | Rava Laddu | Sooji Laddu

by Divya's Nalabhagam on Wednesday, October 18, 2017 in Sweets

Rava ladoo | Rava Laddu | Sooji laddu

Rava ladoo is one of the easiest and quickest ladoo variety to make for beginners this Diwali and it tastes yum.

Ingredients

Rava/sooji-1 cup

Sugar- 3/4 cup

Cashews-few broken

Ghee-2-3 tbsps

Cardamom powder-1/2 tsp

Method

👉Heat 1 tsp ghee in kadai add the rava and roast it in a low flame till you get nice aroma and colour changes to light golden brown (keep stirring continuously to prevent charring of rava).This step is very important otherwise the ladoo will have a raw taste.

👉Allow it to cool for a bit then powder it coarsely or finely according to your taste preference.

👉Powder the sugar.

👉Roast the cashews in ghee set aside.

👉Heat ghee in a tadka pan and keep it ready by the side.

In a mixing bowl add the powdered rava powdered sugar, cardamom powder, cashews mix everything well.

👉Now add hot ghee little by little to the mixture and mix well now make small firm balls/ladoos while its still warm.

👉Store in airtight container.

Yeild-10-12 ladoos

Bombay Halwa | Corn Flour Halwa | Karachi Halwa

Divya's Nalabhagam Sweets ,

Bombay Halwa | Corn Flour Halwa | Karachi Halwa

by Divya's Nalabhagam on Tuesday, October 10, 2017 in Sweets

Bombay halwa | Cornflour halwa | Karachi halwa

Bombay halwa or Karachi halwa or cornflour halwa is a delicious melt in the mouth halwa variety that is very easy to make for any occasion.

Ashoka Halwa | Moong Dal Halwa | Paasi Paruppu Halwa

Divya's Nalabhagam Sweets ,

Ashoka Halwa | Moong Dal Halwa | Paasi Paruppu Halwa

by Divya's Nalabhagam on Tuesday, October 10, 2017 in Sweets

Ashoka halwa recipe | Moong dal halwa | Paasi paruppu halwa

How to make traditional Ashoka halwa recipe or Moong dal halwa or Paasi paruppu halwa recipe

Ashoka halwa is a very traditional and yummy South Indian halwa variety made with moong dal, wheat flour,sugar and ghee.It is one of the very old sweet recipes of South India.

Maa Ladoo | Maladu | Pottukadalai Laddu

Divya's Nalabhagam Sweets ,

Maa Ladoo | Maladu | Pottukadalai Laddu

by Divya's Nalabhagam on Tuesday, October 10, 2017 in Sweets

Maa ladoo | Maladu | Pottukadalai laddu recipe

Maa ladoo or maladu is a very traditional and nutritious protein rich ladoo variety made with roasted gram dal and sugar .It is also called Pottu kadalai ladoo

Mohanthal | Gujarati Mohanthal Mithai Recipe

Divya's Nalabhagam Sweets ,

Mohanthal | Gujarati Mohanthal Mithai Recipe

by Divya's Nalabhagam on Tuesday, October 10, 2017 in Sweets

How to make traditional Mohanthal sweet recipe or Gujarati Mohanthal mithai recipe

Mohanthal is a delicious and very traditional Gujarati sweet variety made with besan flour,sugar and ghee.It is very similar to South Indian sweet Mysore pak but

Coconut Burfi | Nariyal Barfi | Thengai Barfi

Divya's Nalabhagam Sweets ,

Coconut Burfi | Nariyal Barfi | Thengai Barfi

by Divya's Nalabhagam on Tuesday, October 10, 2017 in Sweets

How to make traditional coconut burfi or nariyal barfi or thengai barfi recipe

Coconut burfi is a simple sweet variety made with fresh coconut,sugar and ghee.It is a very easy burfi variety and can be done in a jiffy even by beginners.Check out how to make this traditional coconut burfi or thengai barfi recipe below.

Ingredients

Grated Coconut-1 1/2 cups

Sugar-3/4 cup

Cardamon powder a pinch

Ghee-2-3 tbsps

Coconut Barfi /Nariyal Barfi/Thengai Barfi

Method

Heat a kadai dissolve the sugar in 1/2 cup water and bring it to one string consistency.

Add the grated coconut , cardamom powder,ghee and keep stirring continuously until you get a lump mixture.

Immediately transfer it to a greased plate level it.

While still warm cut into desired shapes.

Allow it to cool completely then store in an airtight container.

Yeild-10 -12 burfi depending on the size.

Muthucharam | Mullu Murukku

Divya's Nalabhagam savouries ,

Muthucharam | Mullu Murukku

by Divya's Nalabhagam on Tuesday, October 10, 2017 in savouries

Muthucharam murukku | Mullu murukku

Muthucharam is a delicious crunchy and traditional South Indian murukku variety made with processed rice flour, green gram dal flour and besan flour. Nobody knows why it is called so, maybe because it resembles pearl (Muthu in Tamil )necklace( Charam in Tamil ). Basically this murukku is nothing but our mullu murukku as its locally called.

Ingredients

Homemade processed rice flour-1 cup

Green gram dhal flour-1/2 cup

Besan flour-1/4 cup

Cumin seeds -1 tsp

Sesame seeds-1 tsp

Asafoetida-1/4 tsp

Unsalted butter-1 tsp

Salt to taste

Oil for deep frying

Method

👉Mix the rice flour , green gram dhal flour,besan flour,salt, asafoetida ,cumin seeds,sesame seeds and butter well.

👉Sprinkle water little by little and make a soft dough.cover it wet muslin cloth until use.

👉Heat oil in a wide kadai for deep frying.

👉Keep 3-4 flat ladles or plates greased with oil ready.

👉Grease the murukku maker with oil and fix the single star shaped disc.

👉Fill the murukku acchu with small quantity of dough.

Press it on to the ladles.

👉Gently slide them into hot oil.
👉Cook the murukkus until the colour changes to light golden brown and the oil stops bubbling.

👉Drain the murukku on to a tissue paper to remove excess oil.

Allow the mullu muruku to cool down completely and then store in airtight container.

Preparation Time-30 mins

Yield -10 nos

Note -

For homemade processed rice flour recipeclick here

✍️For green gram dhal flour and besan flour-

✍️Dry roast the dhals separately until you get nice aroma and colour changes to light golden brown, powder them finely in movie,seive it and then use.

Corn Flakes Mixture

Divya's Nalabhagam savouries ,

Corn Flakes Mixture

by Divya's Nalabhagam on Tuesday, October 10, 2017 in savouries

Corn flakes Mixture

Corn flakes mixture is a healthy and tasty mixture variety made using corn flakes . For this recipe you have to buy the corn flakes that is used to make mixture and not the regular corn flakes that we eat for breakfast.I have made the sweet variety of this mixture as this is how it is traditionally done,but if you don't like sweet avoid sugar and raisins.

Ingredients

Mixture Corn flakes-2 cups

Omapodi-1 cup

Fried cashews-1/4 cup

Fried raisins-1/4 cup

Fried groundnuts-1/2 cup

Red chilly powder-1 tsp

Sugar-1 tsp

Salt to taste

Fried curry leaves few

Method

👉Deep fry the mixture corn flakes(it will take just few seconds) and drain it in a tissue paper to remove excess oil.

👉Deep fry the cashews,groundnuts, curry leaves,raisins drain the excess oil in tissue paper.

👉Now in a mixing bowl add all the ingredients and mix well by tossing .

👉Allow it to come to room temperature and then store in an airtight container.

Note
For omapodi recipe Click here

Aval Mixture | Flattened Rice Mixture | Poha Mixture | Poha Chivda

Divya's Nalabhagam savouries ,

Aval Mixture | Flattened Rice Mixture | Poha Mixture | Poha Chivda

by Divya's Nalabhagam on Tuesday, October 10, 2017 in savouries

Aval mixture | Flattened rice mixture | Poha mixture | Poha chivda

Aval Mixture/ Poha Mixture/ Flattened Rice Mixture

Aval mixture is an traditional yummy and easy to make mixture variety for Diwali using flattened rice/aval.

Thengai Paal Murukku | Coconut Milk Murukku

Divya's Nalabhagam savouries ,

Thengai Paal Murukku | Coconut Milk Murukku

by Divya's Nalabhagam on Tuesday, October 10, 2017 in savouries

Thengai paal murukku | Coconut milk murukku

Thengaipaal murukku is similar to our regular thenkuzhal murukku but here instead of adding water to mix the dough we use coconut milk (thengai paal).

Ingredients

Homemade processed rice flour-1 cup

Urud dhal flour-1/2 cup

Coconut milk-1/2 cup

Unsalted Butter-1 tsp

Cumin seeds-1 tsp

Asafoetida-1/4 tsp

Salt to taste

Oil for deep frying

Method

👉Mix rice flour,urud dhal flour,butter,cumin seeds ,salt, asafetida well.Sprinkle coconut milk little by little and make a soft dough.Cover it with clean muslin cloth until use.

👉Simultaneously heat oil in a wide kadai.

👉Keep 3-4 greased flat laddles or plates ready.

👉Grease the murukku maker with oil and fix the required shape disc.

👉Fill the murukku acchu (maker) with small portion of the dough.

👉Press it on to the laddles.

👉Gently slide them into the oil .

👉Cook the murukkus until the colour changes to light golden brown and the oil stops bubbling.

👉Drain the murukku on to a tissue paper to remove excess oil.

👉Store in airtight container.

Note-
✍️For homemade processed rice flour recipeClick here .
✍️For urud dhal flour slightly dry roast the dhal powder it in mixie,seive and then use.