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Thursday, October 16, 2014

Payatham Maavu Laddu / Mung dhall Laddu / Nei Urundai

Season's greetings and Deepavali wishes to all the readers!!!

Mung dhall is very low in Saturated Fat, Cholesterol. Good source of Dietary Fiber, Protein, etc. Sprouted beans are too healthy for those who watch on weight.

This laddu is very easy and simple to make, but too tasty. 

Powdered Passi Paruppu/ Mung dhall/ Green gram - 2 cups
Powdered Sugar - 2 cups (can lessen to 1 1/2 cups based on the type of sugar used, brown or white)
Melted Ghee - 1/4 to 1/3 cup
Cashew nuts (broken into small pieces) - 1-2 tablespoons
Cardamom - 3-4 (powder the seeds)

Sieve the powder, dry roast it on a low flame, in a clean non stick pan, until the raw smell goes off. Powder slightly changes to golden brown, then switch and allow it to cool.

Sieve the powdered sugar, cardamom powder and add it to it.

Heat 1-2 tablespoons of ghee and fry the cashew nuts to golden brown, and add to it.

Add ghee in smaller amounts and mix well, until you can make small balls of laddu.

Preparation time: 30-40 minutes
Makes 20-25 small lemon sized laddus.

To prepare the mung dhall powder at home, dry roast the seeds, cool it, grind it to a fine powder and sieve it.

Thursday, May 1, 2014

Kadalai paruppu chutney/Thogaiyal


One of the quick and easy recipe, which goes well with any rice variety. Its a must with sambar rice(bisi bela bath) or any kozhambhu(tamarind gravy) rice at my grandma's place. Checkout the recipe here.


Split chickpeas (Kadalai paruppu/Channa dal) - 3 tablespoons
Grated coconut - 4-5 tablespoons
Cumin seeds - 1 teaspoon
Cry red chilies - 4-5 (add accordingly to your spice level)
Tamarind - a small piece
Salt to taste
Oil - 1 teaspoon

For tempering:
Oil - 1 tablespoon
Mustard seeds - 1/2 teaspoon
Black gram (Urad Dal / Uzhunthu) - 1/2 tablespoon
Curry leaves - few
Asafoetida - a pinch

Heat pan, add oil, fry chana dal, dry chillies, cumin seeds for 2-3 minutes, until they are golden brown and keep aside. 

Once it is cool,  add these to a mixer, with grated coconut, tamarind, salt and grind to a paste(sprinkle little water if required). 

Heat oil in a pan, add mustard seeds once it is hot. Once it splitters, add urad dal, asafoetida and curry leaves.

Fry them until dal turns golden brown. Add it to the chutney and mix well.

Delicious chutney is ready. Can be served with any rice variety.

Goes well with sambhar rice. A picture to drool ;-)

Friday, January 10, 2014

Avocado Milkshake

Avocados are the first transitional food for babies, when they switch to solid intake. They like the smooth and velvety texture. Of late, I have become calorie conscious, so try this healthy milk shake. Before that check out the benefits of Avocado:

There are some amazing avocado benefits for your health. If you would like to lose weight, improve your skin and lower your risk of many life-threatening diseases, here’s why it’s worth eating more of this extremely healthy fruit.

Courtesy: Healthiest foods

Ripe Avocado - 1
Fresh Milk - 150 ml (More or less depending on thickness)
Palm sugar - 2 tablespoons (More or less depending on sweetness u require)

Note : Can use low fat milk too, but its less creamy compared to fresh milk. Alter honey with sugar if u want even lesser calories.

Peel skin and discard the seed inside.

Blend the avocado and sugar together.

Add milk in small portions to make it a smooth creamy shake.

Enjoy every sip of it ;)

Note: Chill milk and avocado, if you like to have it cold. Adding ice cubes will spoil the creamy texture.

Preparation time: 5 minutes
Makes 2-3 glasses