Author: Desilicious Kitchen

Moong Dal Halwa | मूंग की दाल का हलवा | Moong Dal Sheera

Moong Dal Halwa | मूंग की दाल का हलवा | Moong Dal Sheera

Moong Dal halwa is loved by all of North India. Moong dal or split green gram is soaked in water, drained and blended into a paste. This paste is sautéed in ghee on low flame until it turns aromatic and golden brown in colour. The 

Kaju Katli | Kaju Katli second method | Kaju Barfi

Kaju Katli | Kaju Katli second method | Kaju Barfi

Ingredients: 1 cup cashew nuts (150 g) 3/4 cup sugar 150 g Water (half the quantity of sugar) A pinch salt Saffron strands/ kesar dissolved in warm water (optional) Procedure: Blend the cashew nuts in a mixer jar in small batches. Do not blend for 

Sutta Vazhakkai Podi | Kachche kele ka bharta | Smoked raw plantain stir fry

Sutta Vazhakkai Podi | Kachche kele ka bharta | Smoked raw plantain stir fry

sutta vazhakkai podi

Ingredients:

  • 2 raw plantains 
  • 1tbsp jaggery 
  • To roast and grind 
  • 2 tbsp chana dal
  • 1 tbsp urad dal
  • 4 red chillies
  • 1 tbsp tamarind 
  • 1 tbsp sesame seeds
  • 1/2 tbsp Coriander seeds 
  • 1/2 tbsp cumin seeds 
  • 1 tbsp curry leaves 
  • 4 tbsp grated coconut
  • Temperimg 
  • Oil 2 tbsp
  • 1 tsp mustard seeds 
  • 1/4 tsp hing 
  • Curry leaves
  • 1/4 tsp turmeric powder 
  • Sutta vazhakkai podi or smoked raw plantain stir-fry recipe is prepared by roasting plantains directly over fire, pounding with freshly ground spices and then stir-frying.
  • It is similar to bharta prepared in North India but is a sookha or dry bharta.
  • This podi can be had by mixing with hot rice and ghee or can be had as an accompaniment to sambar rice, rasam rice, or any rice varieties or Rotis.
  • This is a traditional recipe with a few twists.

Step by step procedure

  • Wash the plantains and apply oil on their surface.
  • Then light the flame of the gas stove and place the plantains on fire. Keep shifting the plantains so that the heat is evenly distributed on them. Use a pincher to do this.
  • After the plantains are fully roasted transfer to a plate to cool down
  • Now while the plantains are cooling, roast the ingredients for the masala. Heat 1 tbsp oil. when the oil is hot, keep the flame low and roast chana dal/ split Bengal gram, urad dal/ split black gram, sesame seeds, coriander seeds, cumin seeds/ jeera, tamarind, red chillies and curry leaves.
  • Stir on a low flame for 2 minutes.
  • while the roasted ingredients are cooling down, peel the skin of the roasted plantains with the help of a paring knife and/peeler. Then wash to remove any particles and chop roughly.
  • Transfer the roasted and cooled ingredients to a mixer jar. Grind coarsely without adding water. Add the roasted, peeled and chopped raw plantains and PULSE. DO NOT GRIND, JUST PULSE.
  • Now heat a heavy bottomed pan. Add 2 tbsp coconut oil.
  • when the oil is hot, add mustard seeds.
  • when the mustard seeds crackle, add asafoetida and curry leaves.
  • Add cashew nuts. Roast until the nuts turn golden.
  • Add turmeric powder
  • Add the ground mixture of roasted spices and plantains
  • cook on a medium flame for 2 minutes, stirring intermittently
  • after 2 minutes, add jaggery
  • cook on a low flame for 3 minutes and switch off the flame
  • After 3 minutes, switch off the flame. Yummy roasted raw plantains is ready.
  • Serve hot with rice or rotis.

Summary of recipe

  • Wash the plantains and apply oil on their surface.
  • Then light the flame of the gas stove and place the plantains on fire. Keep shifting the plantains so that the heat is evenly distributed on them. Use a pincher to do this.
  • After the plantains are fully roasted transfer to a plate to cool down
  • Now while the plantains are cooling, roast the ingredients for the masala.
  • Heat 1 tbsp oil. when the oil is hot, keep the flame low and roast chana dal/ split Bengal gram, urad dal/ split black gram, sesame seeds, coriander seeds, cumin seeds/ jeera, tamarind, red chillies and curry leaves.
  • Stir on a low flame for 2 minutes.
  • while the roasted ingredients are cooling down, peel the skin of the roasted plantains with the help of a paring knife and/peeler. Then wash to remove any particles and chop roughly.
  • Transfer the roasted and cooled ingredients to a mixer jar.
  • Grind coarsely without adding water.
  • Add the roasted, peeled and chopped raw plantains and PULSE.
  • DO NOT GRIND, JUST PULSE.
  • Now heat a heavy-bottomed pan.
  • Add 2 tbsp coconut oil.
  • when the oil is hot, add mustard seeds.
  • when the mustard seeds crackle, add asafoetida and curry leaves.
  • Add cashew nuts. Roast until the nuts turn golden.
  • Add turmeric powder
  • Add the ground mixture of roasted spices and plantains
  • cook on a medium flame for 2 minutes, stirring intermittently
  • after 2 minutes, add jaggery
  • cook on a low flame for 3 minutes and switch off the flame
  • After 3 minutes, switch off the flame. Yummy roasted raw plantains are ready.
  • Serve hot with rice or rotis.
Badusha | Balushahi | How To Make Badusha | Badhusha

Badusha | Balushahi | How To Make Badusha | Badhusha

Balushahi is known as Badusha in South India. This sweet is very tasty and I am sure there is no one on earth who doesn’t love this dessert. We used to buy this sweet from a specific sweet shop when we were kids. And eating badusha was like tasting heaven! But over the years I found that the balushah is available in the market is no where close to the badhusha I bought many years ago. So I tried out various recipes for this badusha until I arrived at this one after many experiments, which presently is my perfect balushahi with perfect measurements. It tastes as good as the badusha I enjoyed many years ago from my favourite sweet shop. So now that I know how to make balushahi sweet at home I had to share the recipe of badusha whixh is a popular DIwali Sweet and a traditional Indian sweet.

Onion Chutney For Idli Dosa | Vengaya Chutney

Onion Chutney For Idli Dosa | Vengaya Chutney

The Tamil word for onion is vengayam. So this chutney is also called as vengaya chutney. Onion chutney has amazing flavours – the sweetness of the onions, the smoky flavour of the red chilies, sourness of the tamarind and the earthy flavor of the lentils. Onion 

aval laddu | poha laddu | அவல் லட்டு | poha ladoo | atukula laddu | aval ladoo

aval laddu | poha laddu | அவல் லட்டு | poha ladoo | atukula laddu | aval ladoo

aval ladoo
  • Aval is the Tamil word for flattened or beaten rice. Aval ladoo is a nutritious dessert made from aval or poha or beaten rice, sugar/ jaggery and ghee. It is garnished with nuts and raisins fried in ghee and a little cardamom powder. You can also add any dal or nuts to it while grinding the aval or poha. We have shown a simple yet delicious recipe of aval ladoo

Ingredients:

  • 1 cup poha 
  • 1/4 cup roasted gram 
  • 1/2 cup sugar 
  • 1/3 cup/ 6 tbsp ghee
  • Salt a pinch 
  • Cardamons 3 
  • Cashew nuts & raisins 5

Procedure:

  • Grind sugar and cardamons.
  • Roast aval until it is crisp
  • Roast pottukadalai for a minute 
  • Let these cool
  • Transfer to the  mixer jar in which we powdered sugar and cardamom 
  • Grind together 
  • Sift 
  • Heat ghee
  • Add cashewnuts and raisins and fry. 
  • Remove the fried cashew nuts and raisins from ghee
  • Switch off the flame 
  • Add the poha, dal, cardamoms, sugar & salt powder mixture to the heated ghee 
  • Mix well to form a dough adding more ghee if  needed
  • Pinch small portions of the dough and make balls. Roll into ladoos while the mixture is still warm
  • As soon as a ladoo is half done add a piece of raisin and nut and finish making ladoo 
  • Do this for each ladoo 
  • Enjoy 
aval ladoo /poha ladoo
Methi Thepla |  Methi Thepla Recipe For Travel | Gujarati Methi Na Thepla

Methi Thepla | Methi Thepla Recipe For Travel | Gujarati Methi Na Thepla

Methi thepla which is a very popular breakfast recipe in Gujarati cuisine. Theplas are Indian flatbreads made of whole wheat flour, oil and spices. There are many variations to theplas like adding any flour-like chickpeas flour, adding or not adding curds. These theplas are very 

Sweet Suyyam | Susiyam | Sweet from unfermented idli batter

Sweet Suyyam | Susiyam | Sweet from unfermented idli batter

Suyyam or Suyiyan is a sweet made from unfermented idli batter. It has a delicious stuffing made from cooked and mashed chana dal/ split Bengal gram, grated coconut and jaggery. This stuffing is made into balls then dipped into the unfermented idli batter and deep 

Paruppu Podi | Lentil & Spice Mix For Rice | Kandi Podi

Paruppu Podi | Lentil & Spice Mix For Rice | Kandi Podi

  • Paruppu is a Tamil word for lentils/ dals. Podi means powder.
  • Paruppu Podi is a blend of lentils and spices roasted in a low flame and ground.
  • This podi is nutritious and has a burst of flavours and awesome aroma.
  • Are you running short of time to make dal or curry for rice? Add a spoonful of this Kandi podi or paruppu podi to steaming hot rice and enjoy it as is or with papad or pickle or curd or salad or any vegetable stew.
paruppu podi

Ingredients:

  1. கடலை பருப்பு / Split Bengal Gram- 4 TBSP/1/4 cup
  2.  துவரம் பருப்பு / split pigeon peas / toor dal – 4 TBSP/ 1/4 cup
  3. பொட்டு  கடலை / Fried Gram Dal/bhuna chana – 4 TBSP
  4. இடிச்ச பூண்டு / Crushed garlic 04/1tbsp of garlic to crush 
  5. உப்பு / Salt 1 tbsp rock salt 
  6. காய்ந்த மிளகாய் / Dry Chilli – 12
  7. பெருங்காயம் / Asafoetida 1 tsp
  8. கறிவேப்பிலை / Curry leaves 2 tbsp
  9. நெய் / Ghee – 1 Spoon
  10. 1 tsp black peppercorns 
  11. 1 tsp cumin seeds 
  12. Jaggery (optional) 1 tbsp

Procedure:

  1. Heat a pan. Add toor dal and stir in on a slow flame continuously.  This will take time. Roast until golden brown. After it cools down taste it. If it is crunchy, it is good to go. Transfer to a plate. Toor dal helps in binding
  2. Add chana dal next. Saute for 2 minutes. Chana dal gives crunchiness. Then add red chillies, peppercorns,  cumin seeds, and curry leaves. Saute until the curry leaves are crisp.
  3. Heat ghee in a pan. Crush garlic with skin and add to the ghee and saute until garlic turns golden brown in colour.
  4. Roast pottukadalai/ roasted gram for about 1.5 minutes on a low flame. Roasted gram gives aroma, smoothness and taste.
  5. In the same pan, roast rock salt on a low flame until it splutters
  6. After the roasted ingredients cool down,add hing and jaggery.  If you are adding regular salt or table salt, do not roast it. In that case, add it directly with all other ingredients just before grinding. If adding rock salt, roast it. Transfer all the ingredients now to a mixer jar and grind to a powder.
  7. Then sift it in a sieve. Use the leftover kandi powder on the sieve, while making chutney or thogayal 

Tips:

  1. After the roasted dal cools down taste it. If it is crunchy, it is good to go.
  2. Toor dal helps in binding Chana dal gives crunchiness. Roasted gram gives aroma, smoothness and taste.
  3. Do not peel the garlic. Wipe it clean and crush lightly with skin in a mortar and pestle.
  4. If you do not wish to add garlic, you can skip it.
  5. Adding jaggery is optional.
  6. Roast on a low flame throughout. 
  7. If adding rock salt, roast and add. If you are using table salt, add it directly to the mixer while grinding all the ingredients.