Monday, October 23, 2017

Potato Bonda Recipe-Aloo Bonda-Batata Vada

Potato bonda/urulaikizhangu bonda also known as batata vada is a deep fried delicious snack prepared with potatoes and chickpea flour batter. It can be had as an appetizer or as a tea time snack. I have given two versions - one is the regular deep fried bondas and the other is a low fat potato bonda made in paniyaram/appe pan. Today we will learn how to make potato bondas with step wise pictures following this easy recipe. 

Potato bonda-aloo bonda-batata vada

Potato Bonda Recipe-Aloo Bonda

Potato Bonda Recipe-Aloo Bonda

 Prep Time : 10 mins
 Cook Time : 20 mins 
 Yields:10-12
 Recipe CategoryTea time snack-Appetizer
 Recipe CuisineIndian
 Author:

   Ingredients needed

   Potato - 4-5 medium size
   Onion - 1 big finely chopped
   Green chilli - 1-2 finely chopped
   Turmeric powder - 1/4 tsp
   Salt to taste

   For seasoning

   Oil - 2 tsp
   Cashew nuts -5-6 chopped
   Mustard seeds - 1 tsp
   Hing/Asafoetida - a pinch
   Curry leaves - a sprig

   For Garnishing

   Coriander leaves - 2 tbsp finely chopped
   Lemon juice - few drops

   For the Batter

   Gram flour/besan/kadalai mavu - 3/4 cup
   Rice flour - 1/4 cup
   Red chilli powder - 1 tsp
   Cooking soda or baking soda - a pinch
   Hot oil - 1 tsp
   Salt as needed
   Water as needed

   Oil for frying


Preparations

Pressure cook potatoes for 3 whistles. Once the pressure subsides, open the cooker. Peel the skin of the potatoes and mash it without any lumps when it is slightly hot.  Don' t make it to a paste.

Finely chop onion and green chillies. 

how to prepare aloo bonda

Method

Heat oil in a pan, saute cashew nuts until golden brown and remove it from pan.

In the same pan, add mustard seeds, when it splutters, add hing, curry leaves, onion, green chilli and saute until onions turn transparent.

sauteing onions

Add turmeric powder and salt to taste.

bonda preparations

Add the mashed potatoes, cashew nuts, mix well and switch off the heat.

urulaikizhangu bonda recipe

Garnish with finely chopped coriander leaves and keep it aside to cool. Once it cools, add 3-4 drops of lemon juice and mix well.

urulaikizhangu bonda

In a bowl, mix together gram flour, rice flour, chilli powder, salt and baking soda.

how to make potato bonda

Add water little at a time so that the batter is neither thin nor too thick. It should be of coating consistency. Add a tsp of hot oil to it and mix well. This is the bonda batter.

bonda batter

Divide the potato mixture equally and make balls out of it. (I made some smaller balls to be fried in paniyaram pan).

Now dip 3-4 potato balls in the prepared batter in such a way it is well coated on all the sides.

batata vada

Heat oil in a kadai, drop a small drop of batter into the oil, if it raises to the surface immediately, the oil is ready for frying.

Reduce the heat to medium and drop 3-4 of the batter coated potato balls into the oil. 

Do not disturb for the first few seconds, then stir, flip it over and fry until it turns golden brown.

Remove from heat and place it on a colander or paper towel to drain excess oil. Repeat the same process for the rest of the potato balls.

Aloo bondas can be served with coconut chutney, green chutney or ketchup.

Enjoy hot piping aloo bonda with a cup of adrak chai or South Indian filter coffee.

aloo bonda recipe

If you do not like frying like me, you can still enjoy aloo bondas by frying it in paniyaram pan.

Potato Bondas in Paniyaram Pan 

Heat a tsp of oil in all the cavities/holes in the paniyaram/appe pan.

Place the batter coated potato balls in the cavity and cook covered on low heat.

Flip it over 2-3 times until it browns evenly on all the sides. Repeat the same process for the rest of the potato balls.

Enjoy low fat-guilt free potato bondas with tea.

My View - You cannot compare the deep fried potato bondas with the paniyaram pan fried bondas. Both tastes good but no doubt the deep fried ones scores better. The paniyaram/appe pan aloo bondas is a healthy alternative to deep fried aloo bondas. You can enjoy it without any guilt feelings.

Low fat Aloo bonda-Bonda in Paniyaram/appe pan

If you love bondas, do not forget to try my

Vegetable Bonda and Mysore Bonda

Check out more Snacks Recipes 

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Friday, October 13, 2017

Kalakand Recipe-How to make Kalakand-Instant Kalakand Recipe

Kalakand is a delicious dessert prepared with paneer/cottage cheese. Authentic kalakand takes a long time to prepare. This is an instant version of kalakand recipe made using condensed milk and paneer. I wanted to try this instant kalakand for diwali, when I saw it here. It takes just 15 minutes to make this kalakand. It can be prepared even by novice. Today we will learn how to make kalakand using milkmaid following this easy recipe.

Kalakand-Instant Kalakand Recipe

Instant Kalakand Recipe

Instant Kalakand Recipe

 Prep Time : 5 mins
 Cook Time : 10 mins 
 Yields: 6-8 Kalakands
 Recipe CategoryDiwali Sweets-Dessert
 Recipe CuisineIndian
 Author:

   Ingredients needed

   Milkmaid/sweetened condensed milk - 200 gms/ 1/2 tin
   Milk powder (dairy whitener) - 1 tbsp heaped
   Paneer - 200 grams
   Cardamom powder - 1/4 tsp
   Pistachio - 2 tbsp


Preparation 

Grease a plate with few drops of ghee or you can use a baking tin lined with parchment paper.

Squeeze out water from the paneer if any. Grate or crumble paneer. You can use the mixie to crumble paneer using the whipper button just for a second.

In a pan (preferably non stick), mix together paneer, sweetened condensed milk/milkmaid and milk powder.

kalakand using condensed milk/milkmaid

Mix everything well and then switch on the heat. Mash well and cook on low heat.

How to make Kalakand

The mixture will start thickening. Add cardamom powder and mix well.

Easy and quick kalakand recipe-Diwali sweets

Cook further until the mixture leaves the sides of the pan.

Remove from heat and transfer the mixture into the greased tray or plate. Spread it evenly to 1 inch thickness and press it well.

Smoothen the top and decorate it with chopped pistachios. (I removed the skin of pistachios by soaking it in hot water for 10 minutes. Then chopped it finely and garnished it.)

Instant Kalakand Recipe

Let it cool completely. Once it cools, refrigerate for an hour and cut it into pieces. Enjoy making this instant kalakand for this Diwali 2017.

For more such easy recipes and traditional Diwali sweets and snacks, refer the link below

75 Diwali Sweets and Diwali Snacks

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Wednesday, October 11, 2017

Easy Mullu Murukku Recipe-Diwali Snacks Recipes

As Diwali is nearing I could not wait to share this easy, fool proof mullu murukku recipe. Though I have posted mullu murukku earlier, this is much simpler. You do not have to prepare rice specially by washing and drying it, you can just use the regular raw rice we use for cooking. Today we will learn how to make this super easy mullu murukku following this easy recipe with step wise pictures. 

Easy Mullu Murukku-Diwali Snacks

Easy Mullu Murukku Recipe

Easy Mullu Murukku

 Prep Time : 10 mins
 Cook Time : 50 mins 
 Yields: 25 murukkus
 Recipe CategorySnacks-Murukku-Diwali Snacks
 Recipe CuisineSouth Indian
 Author:

   Ingredients needed

   Raw Rice - 3 cups
   Bengal gram dal/kadalai paruppu -1/2 cup
   Moong Dal/Pasi paruppu - 1/2 cup
   Hing/asafoetida - 1/2 tsp
   Sesame seeds/ellu - 1 tsp
   Butter - 20 grams
   Salt - 1 1/2 tsp flat or as needed
   Water as needed
   Oil for deep frying

   Equipment needed

   Murukku maker with star disc  attachment


Preparation

Dry roast bengal gram dal and 
moong dal separately until the raw smell of the dal goes. Do not brown it or over roast it.

roasting dal for murukku

Wipe raw rice well with a kitchen towel and add the roasted dal to the rice. Mix well and get it powdered finely in a flour mill.

Spread it to cool, sieve the flour and keep it ready. I took 4 cups of flour from this to make  murukku. Check my measuring cups and spoons.

how to make murukku mavu

Method

In a wide plate, add 4 cups of flour, soft butter and sesame seeds (you can use white or black sesame seeds). Mix well with your finger tips.

Mix salt and hing in a small cup of water.

murukku dough preparation

Add the salted water and more water (little at a time) to the flour and make a soft and smooth dough.

Note - (Total quantity of water I added including the salted water will be around 1 cup + 1/4 cup minus 1 tbsp of water. I did not add the whole 1/4 cup of water. The water quantity may vary depending on the rice variety. This is just an approximate measure for you to have an idea).

how to make mullu murukku

Take the murukku maker, fix the star disc attachment. Grease the inside of the murukku maker slightly with oil.

Take a small portion of the dough, shape it into a cylinder and put it into the murukku maker.

easy mullu murukku recipe

Before that heat oil in a kadai, to see if the oil is hot enough, drop a small bit of dough into the hot oil, if it raises to the surface immediately, the oil is hot enough to fry the murukkus. Reduce the heat to medium.

You can make murukku directly in the oil. But for beginners, grease 2-3 ladles or small plates with oil. Then press the murukku maker in a circular motion and make murukku on the ladle/small plate.

dal chakli recipe

Once the oil is hot enough, drop the prepared murukku into the oil gently. You can add 2-3 depending on the quantity of oil used.

Do not disturb for the first few seconds after dropping the murukku. Then flip it over to the other side.

Cook murukku both sides until it is golden brown and crisp.

Note - (How to find out if the murukku is cooked? - once you drop the murukku, you will hear sizzling noise and find bubbles all over, as in the picture on the left below. Once the murukku is cooked the bubbling noise stops and the bubbles also reduces as you can see in the picture on the right below. This is an indication that the murukku is cooked. The colour would have also turned golden brown. Got it?).

easy murukku recipe

Once cooked, remove it with a slotted laddle and place it on a colander or kitchen towel.

Once it cools completely, enjoy it.

How to make murukku

Storage and shelf life - Once the murukku cools, store it in an airtight container. It stays good for a month. Enjoy it with tea time/coffee time or any time of the day.

Note - For those who do not have flour mill or rice mill in your place, you can use your mixie to powder it finely and then seive it. You can half the ingredients and make it, as grinding it in mixie to a fine powder is not easy. It takes time.

This murukku mavu can be stored for a month. You can make half of it and store the rest in an air tight container at room temperature.

If you are making murukku in bulk, make it in batches. 

If you want it spicy, you may add 1-2 tsp chilli powder to the murukku mavu.

Enjoy making this easy and fool proof mullu murukku this Diwali 2017. Click the link below for more than 75 Diwali Sweets and snacks.

Diwali Sweets and Snacks

If you love murukkus like me, check the link below for delicious murukku recipes

Murukku Recipes 

Do try it and send me your feedback and pictures,  to padhusblog@gmail.com. Thank you for visiting Padhuskitchen.

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Monday, October 9, 2017

Basundi Recipe-How to make Basundi

Basundi is a traditional, rich, creamy dessert prepared by thickening the milk. It is flavored with cardamom and saffron. This is authentic South Indian style basundi (without condensed milk) made by thickening the milk and adding malai (palada in Tamil) to the milk. Basundi and rabri are not the same. The texture of basundi is totally different from rabri. I love basundi for its texture and flavor. Though making basundi from scratch takes time, it is worth the effort. Today we will learn how to make basundi following this easy recipe with step wise pictures. 

Basundi-Basundi Recipe without condensed milk

Basundi Recipe

Basundi Recipe

 Prep Time : 10 mins
 Cook Time : 45 mins 
 Serves: 2-3
 Recipe CategoryDessert-Diwali Sweets
 Recipe CuisineIndian
 Author:

   Ingredients needed

   Full fat Milk - 5 cups/1 litre
   Sugar - 1/4 - 1/3 cup
   Saffron - 6-7 strands
   Pistachios - 3 tbsp
   Cardamom powder - 1/8 tsp
   Edible camphor - a pinch (optional)


Preparation

Soak pistachios in hot water for 10 minutes. Remove the skin and chop it finely.

Take a heavy bottomed vessel. This is important to prevent the milk from getting burnt.

Bring 5 cups (1 litre) of milk to boil. Once the milk starts to boil, reduce the heat to medium low.

Soak saffron strands in 2 tbsp of hot milk. Crush the saffron strands to release its flavor. Keep it aside.

Method

As the milk cooks, you will find a layer of cream/malai (palada) forming at the top. Collect the cream in a bowl. Once you collect the cream, stir the milk. Then again after few minutes, a layer of cream forms on the surface/top of the milk.

basundi without condensed milk

Keep collecting the cream (palada) until the milk reduces to half its original quantity. I have collected all the cream in a small bowl as you can see in the picture (right) below.

How to prepare basundi

After the milk reduces to half, add sugar and stir for the sugar to dissolve. Add cardamom powder, edible camphor and the saffron soaked milk and turn off the heat. Let the milk cool completely.

How to make Basundi

Once the milk is completely cool, add the collected malai/palada back into the milk. Scrap the cream stuck on the sides of the pan and put it back into the milk.

Garnish with finely chopped pistachios. Refrigerate and serve chilled. 

Basundi Recipe

It is the cream which gives texture to the basundi. The flavor and texture of the basundi is simply mind blowing. Yes, it does take time to make basundi but it is worth the effort.

Do make this for Diwali and impress your loved ones.

Check out more than 75 Diwali Sweets and Snacks 

If you found this post useful, I would really love it, if you pin it or share it with your Facebook fans or Twitter followers or Google+ circles or Instagram today. All it takes is a simple click on the “pin it” “like,” “share,” “tweet,” or Google+ buttons below the post.  Thank you!

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Friday, October 6, 2017

Thayir Vadai-South Indian Style Curd Vada-Dahi Vada Recipe

I love thayir vadas a lot but me being health conscious, avoid eating deep fried dishes. But why should we give up foods we love. We can still enjoy them, all you need is a paniyaram pan/appe pan. I have made these vadas with minimum oil using paniyaram pan. I make most of the fried delicacies using paniyaram pan like corn cheese balls, beetroot kola urundai, instant wheat flour appams, koftas etc. Today we will learn how to make guilt free, low fat South Indian style thayir vadas following this easy recipe with step wise pictures.

Thayir vadai-South Indian style

Thayir Vadai-South Indian Style Curd Vada

Thayir Vadai-South Indian Style Curd Vada

 Prep Time : 15 mins
 Cook Time : 20 mins 
 Yields: 17 Dahi vadas
 Recipe CategoryLow Fat Snacks-Tiffin
 Recipe CuisineSouth Indian
 Author:

   Ingredients needed

   Whole Urad dal (skinned) - 1/2 cup
   Raw Rice - 1 tbsp
   Salt needed
   Hing - a generous pinch

   For the Curd Mixture

   Curd - 2 cups
   Grated coconut - 2 tbsp
   Ginger - 1/2 inch piece
   Green chilli -1
   Salt needed

   Oil - 1 tsp for each vada

   For the Seasoning

   Oil - 1 tsp
   Mustard seeds - 1 tsp
   Curry leaves - a sprig

   For Garnishing

   Grated carrot as needed
   Kara boondi as required
   Red chilli powder
   Coriander leaves - 2 tbsp finely chopped


Preparations 

Wash and soak urad dal (whole dal without skin) and rice together for 2 hours. Then refrigerate for 1 hour.

Grind it without water to a smooth and fluffy batter in a mixie. You can just dip your hands in water and sprinkle little water once or twice. After grinding it to a smooth batter, use the whipper button/mode to get a fluffy batter.

Add salt and hing to the batter and mix it well with your hands. Our vada/vadai batter is ready.

vada batter preparation

Method 

In a bowl, add whisked curd and little salt. Grind coconut, green chilli and ginger to a fine paste. Mix it with curd.

Heat a tsp of oil, add mustard seeds, when it splutters, add curry leaves, and pour it over the curd. Now the curd for the thayir vadai is ready.

Dahi Vada

Heat a paniyaram pan, add a tsp of oil into each of the cavity/hole. Fill the cavity with the vada batter.

Cover and cook on low heat.

South Indian vada in paniyaram pan-low fat vada

Once it starts leaving the sides, with a skewer, flip it over to the other side and cook. Cook both sides well flipping 2-3 times until all the sides are evenly browned and the vada is crisp.

South Indian Style Curd Vada

Soak vada in lukewarm water for 10 minutes. After 10 minutes, squeeze the water from the vada gently and let it cool. Then add to the seasoned curd mixture.

how to make thayir vada

Garnish with grated carrot, finely chopped coriander leaves and karaboondi. Sprinkle little chilli powder (optional) and enjoy this guilt free, healthy thayir vada/dahi vadas.

Hotel style thayir vadai

Enjoy making these for Diwali or any time you crave for these delicacies. Check out more than

75 Diwali Sweets and Snacks Recipes  

More dishes using paniyaram pan

Corn cheese balls 

Sooji Appams 

Beetroot Kola Urundai 

Instant Wheat flour appam (sweet appam)

Egg Masala Appams

Sweet Paniyarams 

Masala Kara Kuzhi Paniyarams 

Stay connected for more such Healthy Recipes and Diwali Sweets and Snacks. Thank you for visiting Padhuskitchen.

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Thursday, October 5, 2017

Dry Gulab Jamun-Dry Gulab Jamoon Recipe with Ready mix-Easy Diwali Sweets

Dry gulab jamun is not only easy to make but also very delicious. I have used only ready made gulab jamun mix to make these dry gulab jamuns. Even beginners and novice cooks can try this recipe with success. This is a quick, easy dessert for festivals, parties, get together and potluck. Today we will learn how to make dry gulab jamuns with ready mix following this easy recipe with step wise pictures.

Dry Gulab Jamun

Dry Gulab Jamoon Recipe with Ready mix

Dry Gulab Jamun

 Prep Time : 10 mins
 Cook Time : 25 mins 
 Serves:14 Dry Gulab Jamuns
 Recipe CategoryDessert-Easy Diwali Sweets
 Recipe CuisineIndian
 Author:

   Ingredients needed

   Gulab Jamun Mix - 1 cup
   Sugar - 1 cup
   Water - 1 cup
   Lemon juice - 4 drops
   Cardamom powder - 1/8 tsp
   Saffron - 5-6 strands
   Oil for frying jamuns
   Dry coconut powder/desiccated coconut powder - 1/4 cup
   Powdered sugar - 2 tsp
   Pistachio - 1 tbsp chopped


Preparations

You can use any gulab jamun mix. I used MTR gulab mix. First sieve the gulab jamun mix to prevent lumps.

Mix sugar and water, stir for the sugar to dissolve slightly. Then switch on the heat and boil it. Add lemon juice and boil for 8-10 minutes or until slightly sticky consistency. Turn off the heat and add saffron strands and cardamom powder. (lemon juice is added to prevent crystallization of sugar)

Dry Gulab Jamoon Recipe with Ready mix

Now we will make the dough. Add water little at a time and make a soft and smooth dough. I added approximately 1/4 cup of water for 1 cup gulab mix. It is an approximate measure. You may need less or more. Do not knead the dough. Cover and let the dough rest for 5 minutes.

Divide the dough into equal parts. Grease your hands with ghee and make smooth balls out of it. Make sure that there are no cracks.

Dry Gulab Jamun recipe

Method

Heat oil (to know if the oil is hot, just drop a piece of dough into the oil, if it raises to the surface immediately, the oil is hot). Now reduce the heat to low and drop 3-4 balls depending on the amount of oil used.

After the first few seconds, keep stirring gently so that it cooks well and gets an even color all over.

how to make gulab jamuns

Once the color changes to brown, remove the gulab jamuns from oil with a slotted ladle and drop it into the warm sugar syrup. Note - the sugar syrup should be warm and not hot or cold.

easy dry gulab jamun

The gulab jamuns should soak fully in the sugar syrup. Let it remain in sugar syrup for 30 minutes.

After 30 mins - Mix dry coconut powder with powdered sugar. If you cannot get desiccated coconut powder, grate kopra  and use it.

Dry gulab jamun with mtr mix

Remove the gulab jamuns from the sugar syrup and roll it in the mixture, so that it is well coated on all the sides.

Decorate it with chopped pistachios. You can arrange it in cupcake liners if preferred.

Easy Diwali sweets

Enjoy making this quick, easy dessert this Diwali 2017.

Refer more than 70 Diwali Sweets and Snacks Recipes

Stay tuned for more Diwali Recipes.

If you found this post useful, kindly consider linking to it or sharing it with others or like us on Facebook or follow me on Twitter or Pinterest or Instagram or join me on Google Plus to keep up to date with Padhuskitchen.

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