PARUPPU BONDA .......SNC CHALLENGE

though this event came to end by Divya but i prepare my dish given by vijyalaxmi.we enjoyed this event very much learn new dishes and met new blogger friends.this snack is very much suited in this rainy day season.
i thanks to Divya and vijya.
ingredients
chna dal-1/2 cup
urd dal-1/4 cup
rice-1 tbsp
red dry chili-2
onion--1 finely chopped
green chili--1
fennel seeds 1/2 tsp
coriander leaves
salt for taste
oil for fry
Method
soak dals and rice for 3-4 hours. grind it with red chilli to smooth paste.
add salt green chili coriander leaves. mix well
heat oil in a pan and fry small balls till brown
eat with green chutney

Cashew Pakoda.........SNC challenge

this is another month of SNC challenge started by Divya. we enjoy it very much. this month challenge is given by Priya Suresh. Priya  does not need any introduction she is the fastest in this group in posting the recipe. her blog is full of different ,innovative recipes. i like this pakora another version of pakoda. its smell of mint and curanchyness of cashew are wonderful.
nirthindian group

Ingredients
basan-1cup
rice flour-1/3 cup
corn flour-1/4cup
fennel seeds--2tsp
cashew--1/2 cup
garlic--3-3 cloves
mint--few leaves
green chili-2 chopped finely
oil for fry-+2tps in batter
salt to taste

Method
mix all the flours.
 grind fennel seeds and garlic coarsely. add mint leaves and grind  coarsely.
mix grind mixture in flours.add green chili. add 2tsp hot oil to this batter. add little water to wind it. it is hard batter .

heat oil in a wok. fry pakoda in this oil till brown.
crunchy pakoda is ready
eat with green chutney and cup of tea............

sending to Priya

Chana dal fritters in buttermilk curry...SNC Challenage

this is another month for learning new dish. the event started by  .Divya. this month challenge for northindian team is given by LaxmiPriya though we make pakora kari but it little different taste is differentbut delicious. thanks Laxmi for this dish.laxmi has wonderful space of very new and delicious dishes. do visit her blog

i am from northindian group

Ingredients for curry

Sour yogurt or curd 1 cup and Water 1/2 cup 

Turmeric Powder 1/4 tsp

hing-a pinch

Salt to taste

To grind:

Coconut 1/4 cup 

Green chillies 2

Cumin seeds 1/2 tsp

To grind:

Toor Dhal 1 tsp 

Raw Rice 1 tsp 

To temper:

Mustard Seeds 1/2 tsp

Curry leaves few

Finely chopped Ginger 1 tsp

Red Chillies 1-2

Coconut oil/ or any oil

For Vadais:

Channa Dhal-3/4 cup

Garlic 1 tsp finely chopped

Dried Red Chillies 3-4

 Curry Leaves 2 tbsp finely chopped

onion 1 finely chopped

oil for fry

Method

soak dal for 3-4 hoursgrind dal with chili and garlic add onion and curry leaves.add salt. 

heat oil in a pan 

make small balls flatten them and fry to golden brown.

keep aside

grind green chili zeera and coconut

grind dal and rice.

heat oil in a pan add mustered seeds, hing and curry leaves. when cracked add ginger. fry the paste of dal and rice .add paste of coconut. add turmeric now add mixture of curd and water. boil for 2-3 minutes add vadas and take one boil.

it is ready to eat

eat with rice.............

sending to Laxmi Priya event SNC

ARIPATHRI WITH KERELA PATTANI KOOTU AND CHOOPU CHAMMANDHI......SNC challenge

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his is another month to learn new recipe. thanks to Divya who has orgnised this event. this month challenge is given to north indian by Laxmi.she has a wonderful space of different dishes.the recipe i like it it reminds me of delhi street food kulcha mattar
i am the part of northindian


Aripathri
Ingredients
rice flour--1 cup
water-1.1/2 cup
oil

Method
heat water in a pan .add flour and brisk till become a ball. cool it
make small ball and roll in a pan  fry on tawa flip other side do not make brown.
i appy green coriander leaves.

Mattar
ingredients
white mutter:200gm
coriander powder:1tbsp
Red chilli powder: 1/2 tsp
Garam masala: 1/2 tsp
Cooking oil: 4 tbsp
Coriander leaves
tomatos-1
Chat masala tsp
onion: 2medium chopped
Green chillies: 2-3
Method:
Soak mutter for 4-5 hours. Pressure cook it with less water for 6-7 minutes or till tender.
heat oil in a pan add onion fry add all the masalas. add tomatos fry till oil leaves sides.
add boiled mattar.
garnish wit green coriander leaves

chutney
INGREDIENTS:
Coconut fresh-1./2
green chili-2-3
ginger-1small piece
fry chna dal-3tbsp
coriander leaves
curd2tbsp
salt to taste


TEMPERING
mustered seeds-1/2 tsp
curry patta
pinch of red chili
oil-1tsp
Method
Grind all the ingredients Add salt and curd to it make smooth paste.
heat oil in a pan add mus tared seeds and curry patta.When crackled takeoff from fire add red chili
Add to chutney

sending to LAxmi

Mava (khoya)Ghujiy ........SNC challenge

I am happy to be hosting this challenge. Thanks to Divya for giving me this opportunity.It is my suggestion to al my friends that we all members participate in every event bec it is the main purpose of this event so that we intract with each other and share our views. waiting for ur response.



I am writing Ghujjiya recipe for my south indian friends. I chose this recipe because this March month is the month of Holi festival. In North India, especially in U.P., two dishes are prepared in every household which are: Ghujiya and Gajar (Carrot) ki kanji. I learned this recipe from my friends in Rae-bareli (U.P.). A couple of days before the Holi festival, we all friends used to get together in one house and prepare these dishes. It used to be fun time with friends and their families. Hope you will also like this.
Let me also take this opportunity to wish you all a "Happy and Safe Holi" in advance.


I am from northindian group

Ingredients

FOR FILLING
mava(khoya)-200 gm
grated coconut--1/2 cup
chironji or almond flakes-1/4 cup
raisins-1/2 cup
powdered sugar - 200 gm
cardamom powder-1/2 tsp

FOR GHUJIYA
maida-4cups
ghee or oil -2/3  cup
oil for frying
SEAlANT
maida-2tbsp
water-2tbsp

Method

Fry khoya in a pan till brown, add coconut, chironji, raisins,cardamon  and powdered sugar to it. Keep this mixture aside which be used as filling for Ghujiya later.

Take maida in a bowl , add hot  oil/ghee to it.  Rub with your hand and mix well.Knead with water to a smooth dough. cover with wet cloth for 1/2 an hour.

Make sealant of maida and water

Now take small ball of this dough and roll very thin small chapati with the rolling pin .take katori to make round chapati
Place the filling mixture in between.  Apply sealant on half side of chapati. Fold and seal it tightly  use fork to seal it and design also. use ghujiya mould available in market.

 Prepare all the ghujiyas and cover it with thin wet cloth.

Heat oil in a pan. Do not over heat. Fry ghujiya till light brown and they are ready.

These ghujiyas can be stored for 7-15 days in an air-tight box.

Re-heat in microwave for every serving.

happy holi to all my friends