Urad dal Laddoo / Sunundalu / Minapa Sunundalu / South India's Special Laddoo


I believe this classic Andhra sweet made with urad dal / minapa pappu is everybody's favorite. It is considered as one of the healthiest laddoos which is rich in protein and calcium. This is my first try and this turned out soul-satisfyingly good and left me in a nostalgic lane.. These can be made using jaggery powder or sugar powder. Today, I've made using sugar powder, ooddles of ghee and love 😊 
So, shall we begin? 



                                  To make this recipe, you'll need : 


Urad dal / Minapa pappu
1 cup
Sugar
3/4th cup
Melted ghee/ clarified butter
1/4th cup – ½ cup
Elaichi / Green cardamom powder
½ teaspoon
                                       

                                           
                                                        Method : 

1. Dry roast the urad dal on low flame until they turn slightly brown and fragrant. Remove from the heat and set aside to cool. 
(Don't hurry in this step in order to get the dal roasted quickly. Slow roasting is the key. It will take about 20 to 25 mins. Properly roasted dal = perfect tasty laddoo) 
2. Add the cooled roasted dal to the mixer jar and grind it slightly coarse. 
3. Transfer the urad dal powder onto a plate and add the sugar and grind it to into a fine powder. ( if you don't have elaichi powder separately, add 1 or 2 elaichies to the sugar and grind well)
4. Add the sugar powder to the urdal powder, add elaichi powder and mix well. 
5. Add a tablespoon of melted ghee to a portion of the powder and make one laddoo out of it. Continue until you're done with the laddoos. 
6. Once the laddoos are done, they are ready to eat. You can store them in an air tight container for several days. 

                                                             Pictorial : 

1. Dry roast the urad dal on low flame until they turn slightly brown and fragrant. Remove from the heat and set aside to cool. ( Don't hurry in this step in order to get the dal roasted quickly. Slow roasting is the key. It will take about 20 to 25 mins.  Properly roasted dal = proper laddoo) 



2. Add the cooled roasted dal to the mixer jar and grind it slightly coarse. 




3. Transfer the urad dal powder onto a plate and add the sugar and grind it to into a fine powder. ( if you don't have elaichi powder separately, add 1 or 2 elaichies to the sugar and grind well)



4. Add the sugar powder to the urdal powder, add elaichi powder and mix well. 


5. Add a tablespoon of melted ghee to a portion of the powder and make one laddoo out of it. Continue until you're done with the laddoos. 



6. Once the laddoos are done, they are ready to eat. You can store them in an air tight container for several days.



                                                                         Enjoy!

                                   Thank you for visiting Blessy's Kitchen :)

Karela Fry / Karela Chips / Bitter Is Better Wale Chips



Even though if you are not a karela admirer, I encourage you to try this recipe. I won't promise you that this doesn't taste bitter but it is surely a likable one. Especially, if you're a dessert person and consume sweets regularly and you think karela is not your thing and I know it's a task to eat it. But let me tell you, bitter is better to your health.. And to all the karela lovers, do I convince you?! Just jump into the recipe, get into your kitchens and make it and enjoy it.. Oh yeah! with the dal chawal, I say! Also, feel free to adjust the spices according to your taste. These tasted perfect for me. Add more if you want them to be spicy. 


To Make this recipe , you'll need : 


Karela  (cut into rings long shaves)
400 gms
Red chilli powder
3 teaspoons
Tumeric  powder / haldi
¼ teaspoon
GG paste (Ginger & Garlic)
½ Tablespoon
Garam masala powder
2 teaspoons
Chaat  masala
1 teaspoon
Rice flour
4 Tablespoons
Corn flour
4 Tablespoons
Chickpea flour / besan
3 Tablespoons
Salt
To taste
Water
1 teaspoon
Oil
As required to deep fry



                                           Method : 


1. To the karela roundles/rings or long shaves, add all the spices, salt and mix well.
2.  Add GG paste and flours and mix well. Add water if needed . 
3. Once the spices along with the combination of flours are nicely coated to the karela pieces , fry it in the hot oil until it attains good color and turn crisp. 
4. Parcel out the karela chips on a paper napkin and enjoy with dal chawal. 
                                       
                                                                     Pictorial :

1. To the karela roundles/rings or long shaves, add all the spices, salt and mix well. 










2.  Add GG paste and flours, mix well. Add water if needed.









3. Once the spices along with the combination of flours are nicely coated to the karela pieces , fry it in the hot oil until it attains good color and turn crisp. 




Tip : Use high smoke point oil for any recipe that calls for deep frying. 
In India, this would refer to canola oil and groundnut oil (use unrefined) 
Why to use Use high smoke point oils? 
Well, higher the fatty acid content, better it performs and it's the healthy way. 







Enjoy! 

Thank you for visiting Blessy's Kitchen :)






Yellow Indian Curry Cucumber Chutney / Dosakay Chutney / Dosakaya Chutney / Instant Dosakaya Chutney / Dosakaya Pacchadi



Blogging after a long hiatus, am back with our family's favorite, yellow Indian cucumber chutney. Yes, its that  round yellow vegetable which was not appreciated by our family and we would skip to buy at the market because of nil knowledge on its cooking and its taste. I wonder, why didn't my mom try with this super ball before! This Indian cucumber was introduced to us by a lady who visited our church in the past. She made a chutney out of it and the family loved it. Since then it has earned its place in our kitchen and family diet. Although this is not the same recipe of hers, I can say surely its a keeper! an upgrade, an easy one!
Point to note : add chillies and salt according to your taste.. 
So, shall we begin? 

                    To make this recipe, you'll need : 


Yellow Indian cucumber/dosakaya
 1
Urad dal
1 Tablespoon
Channa dal
1 Tablespoon
Mustard  seeds
1 teaspoon
Jeera
½ teaspoon
Green chillies
4 nos
Dried red chillies
5 nos
Tamarind
a size of a lemon
Tumeric  powder
½ teaspoon
Hing / Asafetida
2 pinches
Garlic
8 to 10 pods
Salt
To taste
Oil
1 Tablespoon
Coriander/ cilantro
As needed

                                                                    Method : 

1. Cut the yellow curry cucumber into half. Chop one half into small pieces and the other half into big rough pieces as this needs to be ground into a chutney. 

2. Take a kadai, add oil, once it gets hot, add channa dal, urad dal, mustard seeds, jeera, green chillies, red chillies , tamarind (rinsed in water), tumeric powder and hing. Mix well and let the green chillies blister a bit , also the dals should slightly change their color. Switch off the flame and set aside to cool. 

3. To a mixer jar, add the cooled mixture, to this add the garlic pods, salt and roughly chopped cucumber pieces and grind it into a chutney. 

4. Dish out the chutney and now mix in the finely chopped cucumber pieces .. Add coriander to the chutney, give it a good mix and your chutney is ready.. 

                                                          Pictorial : 


 1. Cut the yellow curry cucumber into half. Chop one half into small pieces and the other half into big rough pieces as this needs to be ground into a chutney. 



2. Take a kadai, add oil, once it gets hot, add channa dal, urad dal, mustard seeds, jeera, green chillies, red chillies , tamarind (rinsed in water), tumeric powder and hing. Mix well and let the green chillies blister a bit , also the dals should slightly change their color. Switch off the flame and set aside to cool. 













3. To a mixer jar, add the cooled mixture, to this add the garlic pods, salt and roughly chopped cucumber pieces and grind it into a chutney. 











                    4. Dish out the chutney and now mix in the finely chopped cucumber pieces .. Add coriander to the chutney, give it a good mix and your chutney is ready.. 








Enjoy! 



Thank you for visiting Blessy's Kitchen  :) 













Mushroom Chilli/ Chilli Mushroom/ Button Mushroom Chilli Stir Fry






Fresh mushrooms are a healthy addition to your plate. They are cholesterol free, fat free. low in calories and low in sodium as well. What a better way, to start with mushrooms this 2019πŸ˜ƒ!
This is how I make my dad's mushrooms. He wants his, just with salt and chillies. I add ginger garlic for flavor, that's my choice. This recipe is very easy and tasty too.. Feel free to add other flavorings of your choice. After all, that's what home cooking is all about, adding your instincts into the cooking pot! 



To make this recipe, you'll need : 



Fresh button mushrooms
400 gms
Oil
1 Tablespoon
Chopped  onions
3 nos
Green chillies
5 (add according to the spiciness of the chillies)
Ginger – garlic paste
½ Tablespoon
Red chilli powder
1/4th - ½ teaspoon (optional) gives bright color
Turmeric  powder
1/4th teaspoon
Salt
To taste
                                                 

                                                                     Method : 


1. To a cook pot, add oil, wait until it gets hot. Now, add the chopped onions, green chillies and salt. Fry until the onions are translucent. 

2. Add ginger garlic paste, red chilli powder(optional) and turmeric powder and give it a good mix. 

3. Add the cleaned, washed button mushrooms that has been cut into two. 

4. Cover the cook pot with a lid and cook on low flame until the mushrooms are done. It takes about 7 minutes. 

5. Once you open the lid, you will find water and it looks like a curry. Now crank up the flame and cook (stirring in between) until the water evaporates. 

6. Add your choice of garnishes and serve. 

                                         
                                                   Pictorial : 

1. To a cook pot, add oil, wait until it gets hot. Now, add the chopped onions, green chillies and salt. 
            Fry until the onions are translucent.




2. Add ginger garlic paste, red chilli powder and turmeric powder and give it a good mix. 



3. Add the cleaned, washed button mushrooms that has been cut into two. (I added the turmeric and red chilli powder after adding the mushrooms, it's just that I forgot to add it to the onionsπŸ˜€).



4. Cover the cook pot with a lid and cook on low flame until the mushrooms are done. It takes about 7 minutes. 

5. Once you open the lid, you will find water and it looks like a curry. Now crank up the flame and cook (stirring in between) until the water evaporates. 

6. Add your choice of garnishes and serve. 





Enjoy! 

Thank you for visiting Blessy's  Kitchen 😊
And 
Have a healthy and joyful 2019!