BHEL PURI RECIPE / BHEL POORI RECIPE - WITH PAPDI RECIPE

I had bhel puri in Kailash Parbhat once and totally loved it. Since we went for lunch buffet, the chaat items were unlimited. And we all enjoyed the delicious chaat very well.  Since I made Sev for Diwali, and I had some puffed rice that I bought for Saraswathi pooja, I thought of making bhel puri/Poori at home. I thought first I will make the chutneys first today and tomorrow the chaat, but then could not control my craving for chaat and I was super bored today.
      I made chutneys first, then made papdi. If we have these things ready, then all we have to do is some shaking business for mixing all the ingredients to make bhel puri. So if you want the chutney recipe, you can click on the ingredients list that will take you to the respective recipes. I refered Sailus food for this and also Jeyashri to get an idea about the ingredients. The ingredients can be added according to your taste bud.  So feel free to experiment with the ingredients. 
     Firstly lets see the papdi recipe.  This can be used in all varieties of chaat recipes…

Papdi recipe - Ingredients

Maida/ All purpose flour	1 cup
Oil/ghee	1 tblsp
Ajwain/Kalonji seeds	1 tsp
Salt	As needed
Water	As needed
Oil	For deep frying

Method

1. Mix flour, oil/ghee, ajwain and salt well and then add water to make a stiff dough. Cover and keep aside for 30 minutes.
2. Again knead well to form a smooth dough and roll into big thin circles. Cut into small circles using any lid or a round cookie cutter.
3. Prick with fork to avoid puffing and deep fry in hot oil both sides in medium flame until golden in colour.

4. Drain in paper towel and store in airtight container after cooling down.

 Bhel Puri Recipe

Bhel puri recipe

Recipe Cuisine: Indian  |  Recipe Category: Snack
Prep Time: 15 mins    |  Cook time: 0 mins    |  Serves: 4

Ingredients

Puffed rice/Pori	2 cups
Sev	1/2 cup
Green chutney	2 tsp
Sweet chutney	1 tblsp
Onion	1 , chopped finely
Tomato	1 ,chopped finely
Coriander Leaves	2 tblsp, chopped finely
Lemon juice	2 tsp
Chilli powder	1/4 tsp
Chaat masala	1 tsp
Peanuts (otional)	1 –2 tblsp
Pomegranate	2 tblsp
Papdi	6-8 , broken roughly
Boiled potato	1, chopped into chunks

Method

1. Take a bowl,large enough to mix all these ingredients and keep them ready before you start. Firstly add the chutneys,lemon juice,chaat masala and chilli powder. (add more of sweet chutney)
2. 
3. Mix it and add onion,tomato,potato,coriander leaves, pomegranate with the salad fork. Then add the puffed rice and toss well.
4. Lastly add the sev and papdi and mix well.

Serve immediately. After some time the puffed rice becomes soft, I love that way too :)

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TRIBUTE TO JAYASREE – AVAL KOZHUKATTAI

    
     Some times we could not believe certain facts suddenly. Especially, if it is a sad news. I was in the same state when I came to know one of our blogger friend, Jayasree who blogged at Experiments in Kailas kitchen passed away from this world. She was one of few bloggers I know right from the days I started blogging. She never failed to write comment on each post of mine, I too even if I miss few  posts, I go back to the archive and make sure I write comment to her posts. I have not interacted with her personally but I had a great respect towards her. I always admire her traditional recipes she had posted in her blog. For few days I was feeling so bad and she is still in my memories and will be for ever. And I took this opportunity to post one of her lovely post,when Lataji and few other fellow bloggers came up with the idea of posting tribute posts for her.

I tried her Aval kozhukattai she had blogged here. This is a very healthy steamed snack/tiffin or even a breakfast or dinner. Very flavourful and easy to make and tastes awesome! Do try this out for your family and you will agree with me.

Aval Kozhukattai recipe

Raks anand Indian Breakfast/ snacks

Prep Time: 5 mins    |  Cook time: 20 mins    |  Makes: 20

Ingredients

Aval/Poha/Beaten rice	2 cups
Water	2 cups
Salt	1 tsp
Grated coconut	2 tblsp

To temper

Oil	2 tsp
Mustard	3/4 tsp
Urad dal	1 tsp
Channa dal	1 tblsp
Green Chilli	1
Curry leaves	1 sprig

Method

1. Use thick variety of aval for best result. Powder the aval coarsely in a mixer. Use juice/inch option to carefully do this evenly.

2. Heat a pan with oil and temper with the items given under “to temper” table.Add water, salt and bring to boil.

3. Add the powdered aval and mix well. cook till all water gets absorbed and the mixture resembles upma. Will take 2 minutes approximately.

4. Switch off the stove and add grated coconut and mix well and cool down.

5. Grease an idly plate and make kozhukattais out of the aval mixture and steam it for 5 minutes.

 
 Serve hot with any chutney or sambar. It tastes as such very nice as a snack. So you can enjoy it as tiffin with tea/coffee too.

MICROWAVE CORN FLOUR HALWA| EASY DIWALI SWEET RECIPES

This is a easy to make microwave corn flour halwa, you can make within 20 minutes. If you have un-expected guests and you want to make some sweet, you can make it so soon without sweat. This is my MIL’s trade mark sweet. She learnt it through a TV show. She makes and serves this proudly as it is made out of Microwave. And every body without fail will ask for the recipe and totally get impressed too.It uses very less ghee unlike other halwa recipe.  I could not click that well to show the delicious halwa. But the recipe and the taste is the main right.. so I think you all can adjust with it…
And Before going to the recipe, I want to say a very important thing…

WISHING YOU ALL A VERY HAPPY AND PROSPEROUS DIWALI !!

Corn flour halwa recipe

Recipe Cuisine: Indian  |  Recipe Category: Sweet
Prep Time: 1 mins    |  Cook time: 10 mins    |  Serves: 4

Ingredients

Corn flour (white starch)	1/2 cup
Sugar	1 & 1/2 cups
Water	2 cups
Ealchi powder	A pinch
Cashews	5 nos.
Ghee	2 –3  tsp
Food colour	1/2 pinch

 

Method

1. Mix corn flour,sugar,water and food colour in a large microwavable bowl, without any lumps.

2. Microwave in high for 6 minutes. After 4 minutes in between, mix once. Again microwave for 6 minutes, stirring in between after every 2 minutes of interval.

3. Fry cashews in ghee till golden brown and mix well along with elachi powder (cardamom powder). Grease a plate with ghee and pour in the plate and let it cool down for 1/2 hour or so. Cut into pieces and enjoy!

Notes

• Stirring in between as mentioned is very important to ensure even cooking.
• Do not reduce the sugar amount,as it will change the glossy look too and end up in porridge ;)
• The whole process is made in microwave high power.
• According to oven the cooking time varies plus or minus 2-3 minutes.
• Consume within one or two days. Refrigeration changes the texture so it is not recommended.
• There is a easy way to remember the recipe. 1 part corn flour,3 parts sugar,4 parts water. i.e; which ever cup u use, use the same cup and follow the ratio. Simple.

It has a texture just like jelly, but sure sweeter than that. Do try and you will agree that this is the easiest halwa you have ever made! Celebrate a safe Diwali and see you all after the festival!

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MAGIZHAMPOO MURUKKU / MAGIZHAMPOO THENKUZHAL | DIWALI SNACK RECIPES

      Magizhampoo thenkuzhal – with coconut milk. Magizhampoo  is a flower which is so small in size but smells heavenly and strongly too. They sort the flower in a thread with needle and wear in the plaits as we do jasmine. This magizhampoo thenkuzhal murukku resembles the look of sorted flowers. And I assume that’s why they call this so. We make this murukku a bit different… We make it as a mildly sweet murukku with coconut milk. So it is very very flavourful and very distinct in taste. I love it very much.
      For sweetening we use sugar candies,Kalkandu ,my mom says if we use sugar for sweetening the murukku browns easily and sugar candies lessen this. I always love mild sweet snacks,like the diamond cuts snack. This is also one of those snacks I love. Also I love making this murukku because of its shape. I love making those cure swirls .

Magizhampoo murukku recipe

Recipe Cuisine: Indian  |  Recipe Category: Snacks
Prep Time: 20 mins    |  Cook time: 25 mins    |  Makes: 20 murukku

Ingredients

Idiyappam flour/Rice flour	2 cups
Roasted moong dal flour	1/4 – 1/2 cup
Coconut milk	1/4 cup
Sugar candy/kalkandu powder	2-3 tblsp
Sesame seeds	2 tsp
Ghee	2 tblsp
Salt	Use 1 tsp if flour has no salt
Oil	for deep frying

Method

1. We have some preparations before making the murukku. Roast moong dal/paasi paruppu till golden,cool down,powder it and sieve it. Grind 3/4 cup coconut with little warm water and extract coconut milk from it. Powder the sugar candy.

2. Warm the coconut milk and dissolve the powdered sugar candy in it. Use this warm milk while making dough. Take rice flour, moong dal flour,sesame seeds,ghee, salt(if using) in a bowl and mix well. Add coconut milk and enough water gradually to make a smooth stif dough. THere should not be any cracks too.

3. Take the star holed plate in the murukku press and fill it with the prepared dough. Heat oil in kadai , meanwhile draw murukku in circles in greased ladles. Drop carefully in oil and fry in medium flame.

4. Fry both sides till golden colour or the bubbles ceases. Drain from oil to paper towels.

Notes

• Just 1/4 cup coconut milk is enough,use plain water for the rest. More milk makes cooking time long and harder murukku too.
• Using more sweet makes the murukku brown in colour also becomes harder.
• Always deep fry in medium heat.
• I had already the powdered moong dal, so I have not shown those steps..hehe.
• If your murukku breaks while making, try sprinkling more water and knead and try again. Use finest rice flour to avoid this.
• You can also replace moong dal powder with urad dal powder.

Store in airtight containers. Stays good for a 10 days. Enjoy flavourful magizhampoo murukkus!

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JALEBI RECIPE | DIWALI SWEET RECIPES

     I have tasted Jalebi only twice before I made this on my own last weekend. First time it was from Sri Krishna sweets,Vj bought me as I said I have never tasted before. And as it was my first time, I din’t like it that much and more over, some times, in some sweets, I don’t like too much of ghee smell. Especially in Sri Krishna sweets. The ghee smell just freaks me out. But the second time I was offered at a friend’s place and it was just awesome without any over dose of the ghee smell. So I loved it. But I never got chance to go to sweet shop and buy Jalebi for myself. Thanks to the busy schedule when we go to India and my weight.
      I took this recipe from Aipi’s USmasala blog, hers look so so perfect that I bookmarked right away when she posted. Though I could not do 100% justice to her jalebi looks, I am totally impressed with the taste. Its was so crisp, sweet and yummy. Firstly I made thick jalebis, but vj asked me to do it thin as he likes that way,so I did it very thin. He loved it very much.

Jalebi recipe

Recipe Cuisine: Indian  |  Recipe Category: Sweets
Prep Time: Overnight fermentation    |  Cook time: 40 mins    |  Makes: 15

Ingredients

Maida/All purpose flour	1 cup
Corn Flour	2 tblsp
Thick Curd	3/4 cup(approximately)
Cooking soda	1 pinch
Ghee	2 tblsp
Yellow food colour	1/2 pinch
Oil + ghee	for deep frying

For Sugar syrup

Sugar	1 cup
Water	1 cup
Lemon juice	1 tsp
Yellow food colour	1/4 pinch
Rose essence/elachi powder	Optional

Method

1. Mix maida,corn flour, cooking soda,ghee and yellow food colour in a bowl. Add curd and make a thick batter by adding more water... Consistency should be like vada batter. Keep it in a warm place for 12 hours/overnight or until it ferments well.Next day mix well with a ladle. It should be a sticky thick batter of dropping consistency.

2. In another stove, boil sugar with water,food colour, until one string consistency. Say 15 minutes in medium high flame. Then add lemon juice, essence/elachi,saffron and keep in lowest heat possible.
3. In a flat bottomed pan, heat oil+ ghee. Level should be very low as shown in the pic. Take a cloth with a smallest hole in the middle or a durable Ziploc bag with hole in the middle. Fill with the batter and draw circles in a medium heated oil. oil should never fume. Also  it should be enough to fry the jalebis porous and crisp. So adjust the heat accordingly. Make 3-4 circles per piece and end the circle by overlapping the tip when you end, otherwise the shape wont be good.

4. Fry on both sides till crisp and drain it and add immediately to the hot sugar syrup. Let it be dunked in the syrup for 2 minutes at least. After some time, drain it and arrange in a plate.

Notes

• The batter consistency is very important,it should be thick like vada batter. If its runny, then jalebi will become flat.
• Don’t add cooking soda too much.
• While cooking jalebi, keep flame medium to make it crisp.
• Fermentation is very important. If you doubt if the batter will ferment or no, you can add a tsp of dried yeast and ferment for less hours.
• If using ziploc, use a durable one(thick) as otherwise the bag will tear.
• Lemon juice prevents sugar from crystallizing. If  you want jalebis to be more on tangier side, add more lemon juice than mentioned.

Enjoy hot jalebi or store in containers after cooled down, stays crisp for 4-5 days too.

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