Beetroot cutlets look tempting, taste yummy and are nutritious too. We have made a yummy gluten free version of the vegetable chop without compromising on the taste. These cutlets are a must try.
Month: October 2019
Today we are beginning a series of simple everyday meals. This will give us good vegetarian lunch ideas. We are going to show mooli ki kadhi and sweet potato bhaji or sabzi or stir fry made the Maharashtrian way along with basmati chawal. Ingredients a). …
- Ukkarai is a traditional Diwali sweet made in Tamilnadu for Deepavali. This kadalaiparuppu puttu has many childhood memories associated with it, especially of celebrating Diwali. Every Diwali to date, ukkarai or okkarai is a permanent fixture in our house. It is a relatively healthy dessert with no white sugar and no frying .
- 200 grams / 1 heaping cup (250 ml) split Bengal gram / chana dal
- 200 grams / 1 heaping cup jaggery / gud
- 1/4 cup ghee
- 1/4 tsp salt
- 1 tsp cardamom powder
- 1/2 cup water
- Roast chana dal until it slightly changes colour, taking care not to burn it.
- Wash chana dal well and soak in water for a minimum of 2 hours.
- After 2 hours, the chana dal expands a bit in size.
- Now, drain it off all water by placing it in a colander.
- After all the water is thoroughly drained, transfer to a mixer jar and pulse it a few times until it becomes a smooth paste which is not very sticky.
- Now we need to steam this ground mixture. So, grease an idli plate with ghee. Heat water in the idli steamer. Take a handful of the ground mixture and roll it into a ball and flatten it and place it in the slots in the idli plate which is greased with ghee.
- Place this plate in the idli steamer in which water is boiling.
- Close the lid and let it cook on high flame for about 12 minutes.
- After 12 minutes, switch off the flame and insert a fork in one of the slots. If the mixture is cooked right, the fork will come out clean.
- Transfer this cooked mixture to a plate to let it cool.
- After it cools down completely, you can crumble it with your hand. But a mixer grinder does a better job. So we chopped the cooked mixture roughly and transferred to a mixer jar. And pulsed it by pressing the whip/pulse button in the mixer grinder.
- After pulsing, you get a slightly coarse powder which has a sandy texture.
- Keep this aside and now prepare the jaggery syrup.
- Transfer the jaggery to a skillet and add half cup water to it.
- Switch on the flame.
- Once the jaggery melts and the texture begins to become syrupy, we need to check the consistency of the syrup by adding a spoonful of the syrup to a bowl of water. If the syrup can be rolled into a ball, it is the correct consistency. Take care not to let the syrup turn hard. As soon as you can rll it into a ball, switch off the flame.
- Now, add skat, cardamom powder and the cooked and blended chana dal mixture to the jaggery syrup. Add 1 tbsp ghee and mix well.
- Switch on the flame. Keep the heat very low and stir continuously for 5 minutes.
- After 5 minutes, switch off the flame and continue to stir for about 5 minutes using the heat of the skillet.
- Now heat ghee in a small skillet and fry the cashew nuts and raisins. Add this to the okkarai.
- Yummy ukkarai is ready to be served. Enjoy this healthy dessert.
You may want to check out some more Diwali sweets below:
This bun dosa from idli batter has lot of childhood memories associated with it. I used to love it when my amma made this for me as a quick recipe when I came home hungry from school. It tasted yum and was quick to make. I googled and did not find this dosa yet on the internet. But this was a recipe that I had to share. I had to make a small contributin towards reviving long forgotten traditional recipes which need to be tasted and mde by the new generation.