THAALI IDEAS (PALAKKAD MINI THAALI)

A Thaali is a 3 course(and above) Indian meal which features a combination of dishes that are wholesome, mix and match with each other in terms of texture and  flavour, and are balanced. India being a country with a huge food culture and heritage there are a great number of thaalis which can be cooked, either within a single cuisine, or a mixture of cuisines that match well.

This is an attempt by me to bring here as many Thaali ideas as possible for you all to create. We all want an balanced meal which takes very little time to create, and this is just that. The Thaalis in this series will range from simple to complex, and festive to on the go thaali's. 

The below Thaali took me under 60 mins to create. All the recipes mentioned here are also available separately. But here I am giving the whole process of how I went about creating it, and also giving the recipes side by side.

Do let me know in the comment section if I should create more Thaalis like this for you to try. This current one is a simple working day thaali, which one can create before leaving for work(can pack this as lunch as well), or once back home, or any day.

Before I delve into the recipe I would like to give you a small introduction to Palakkad also called Palghat, which is a city in the state of Kerala. It shares its border with Tamilnadu and has a cuisine of its own. Many people are not aware of the amazing dishes this small district in Kerala has and so I am taking it on me to bring you all a few varieties from this cuisine.

This is a cuisine I was born into. Yes, on my paternal and maternal sides I am a Palakkad Iyer. We are a different breed by ourselves, and our cuisine is very unique.

Palakkad people are mostly vegetarians. The dishes are mostly cooked with coconut and usually tempered in coconut oil.

In the blog, I have recipes of Sukhiyan, Adai, etc, which belong to that cuisine.

Like all cuisines, Palakkad cuisine also has some unique combinations. For example, this dish of Keerai Molagootal, meaning a spinach/palak based dal with spiced coconut gravy, tempered in coconut oil, and the Mathan Puli Pachchadi, which is a pumpkin chutney simmered in a tangy tamarind sauce with a small bit of jaggery is a unique combination. Here the dal is mildly spiced and flavoured and the chutney or pachchadi, as it is called is a sweet and sour one that perfectly balances the mildness of the Molagootal.

Molagootal is a dish that can be made with many varieties of vegetables like- Snake gourd, Ash gourd, or a combination of vegetables like yam, ash gourd and drumsticks etc;

Similarly Puli Pachadi is a dish can can be made with a variety of vegetables like Ladiesfinger, Brinjal, and  Ripe mangoes.

  Planning goes a long way in creating a wholesome, and delicious meal. Please go though all recipes to check if you have all ingredients mentioned.

PREP TIME: 30 Mins(previous day)                       COOK TIME: 55 Mins

 TOTAL TIME:85 Mins                                              COURSE:  MAIN/ THAALI

 CUISINE:  NORTH INDIAN                                    SERVINGS: 5

 AUTHOR: Rajni Ram

 

Elements of this Thaali:

*Carrot Salad, *White Rice, *Keerai Molagootal(spinach dal),  *Mathan Puli Pachadi, *Lotus stem crisps, and *Poppadum *Curd(not in picture)

Pre prep: All Vegetables were cut the previous day ( Julienne or Grate the carrot for salad. Chop the spinach finely, wash and drain, chop Pumpkin to cubes, and store in fridge.)

Preperation and cooking:

STEP 1: Wash the rice and Tuvar dal and put them in individual vessels and cook in the pressure cooker upto 5 whistles. (alternatively use the method you regularly use to cook rice and dal).

    STEP 2: Start cooking the Palak/spinach as per recipe

    STEP 3: Start cooking the Pumpkin as per recipe

    STEP 4: While the palak and Pumpkin are cooking, grate the carrot and finish the salad.

    STEP 5: Temper both the Molagootal and Mathan Pachadi at the same time.

    STEP 6: Fry the Poppadums incase using.

    RECIPES FOLLOW:

1. Keerai Molagootal:

    Ingredients:

    Spinach/Palak 1 bunch chopped finely

    Tuvar dal/Toor dal 1/2 cup cooked soft in a pressure cooker

    Grated coconut 2 tbsp

    Cumin seeds 1tsp

    Dry red chillies 1 or 2 depending on spice preference

    Peppercorns 4 to 5

    Salt as required 

    Turmeric powder 1 tsp

     For tempering

    Coconut oil ( or refined oil) 2 tsp

    Mustard seeds 1 tsp

    Chana dal 2 tsp

    Urad dal 2 tsp

    Dry red chilli 1 broken to bits

STEPWISE RECIPE:

1. Chop the Palak finely, wash, drain the water and cook the palak with a small amount of water, salt and turmeric powder. Cook the Tuvar dal in a pressure cooker until soft and keep aside.

 

2. Grind the coconut, cumin seeds, peppercorns, and dry red chillies to a fine paste and keep aside.

3. Once the palak is cooked, add the ground coconut paste and allow it to boil for a few minutes( around 2 to 3 minutes will do).

4. Once the rawness of the coconut paste is gone, mash the cooked tuvar dal with the back of a ladle and add it to the palak and coconut mixture. Let it cook on low flame for 4 to 5 minutes. If it is too thick, add some water and dilute. Check for salt and adjust and put off the flame.

5. In a small tadka Kadai take 2 tsp coconut oil or refined oil and heat. Add the mustard seeds and as they splutter add the chana dal and urad dal followed by dry red chillies and fry until light brown. Drop this into the Palak and dal mixture. The simple and healthy Palak Molagootal is ready.

NOTES:

1. One can use refined oil if they don't prefer coconut oil. Coconut oil enhances the taste of the dish manifold.

2. The consistency of the dish should be like a dal fry and not too thin or too thick.

3. Add more coconut for the gravy if you prefer, but increase the spiciness by adding more chillies in case you are using more coconut.

4. The palak should not be overcooked and must retain its texture.

   2. MATHAN PULI PACHADI:

 

 

   Mathan/pumpkin   200 gms chopped to cubes

    Tamarind pulp   1/2 cup or make pulp from gooseberry sized bit of   tamarind 

     Asafoetida 1/4 tsp

    Grated coconut 2 tbsp

    Mustard seeds 2 tsp 

    Cumin seeds 1 tsp

    Dry red chillies 2

    Jaggery 1 tsp 

   Turmeric powder 1/4 tsp

    Salt as required

    Red chilli powder 1/4 tsp

    For tempering:

    Coconut oil or refined oil 2 tsp

    Curry leaves a few

    Mustard seeds 1 tsp

    Urad dal 1 tsp

    Dry red chilli broken to bits 1 

In this recipe, we will be tempering first and then making the dish.

STEPWISE RECIPE FOLLOWS:

1. Heat Coconut oil/refined oil in a pan for tempering(dish will be made in the same pan so choose appropriately). Now add all the tempering ingredients one by one starting with mustard seeds. Fry for 30 seconds. Add turmeric powder.

2. When the dals in the tempering turn light brown add the cubed pumpkin and saute for a minute or two.

3. Now add the tamarind pulp(should be dilute) and let the pumpkin cook in it. Add required salt while cooking, and 1/4 tsp of red chilli powder. 

4. Grind the coconut, dry red chillies, mustard seeds and cumin seeds to a fine paste by adding little water. Add this paste to the cooked pumpkin and continue to cook for a few minutes, on low flame.

5. Finally, add the jaggery, few more curry leaves and drizzle some coconut oil(optional) stir well to dissolve the jaggery and put off the stove. The sweet and sour Mathan Pachadi is ready to serve.

NOTES:

1. This pachchadi can be made with other vegetables like Lady's finger, Brinjal, Ripe mango etc;

2. Maintaining the balance between the tanginess and sweetness is prime to this dish. so sticking to the quantities given will help.

3. Adding more mustard then required can turn the dish bitter.

If you tried this recipe and liked it please comment below. I would love to hear from you. If you have a query about the recipe email us and ill respond as soon as I can.

If you would like to receive our recipes in your mail please leave your mail id at the homepage. Every time Rajjo's Kitchen has a new post we will mail the recipe to you.

 

3. Carrot Salad:

     Ingredients:

     Carrots 2 meduium grated

     Green chillies chopped finely

     Curry leaves a few, chopped finely

     Salt as required

     Lemon juice 2 tsp approx

     Oil for tempering 2 tsp

     Mustard seeds 1/2 tsp

     Asafoetida 1/4 tsp

     

    Directions: Take the grated carrots in a bowl. Add salt and lemon juice. Now take oil for tempering and heat it. Add the mustard seeds, once they crackle add, green chillies and curry leaves to the oil followed by asafoetida. drop this tempering into the carrot and mix nicely. Healthy and delicious carrot salad is ready.

     NOTES:

     1. This same recipe can be tried with radish too.

     OVERALL NOTES: 

     1. 1. Planning goes a long way in creating a wholesome, and delicious meal. Please go though all recipes to check if you have all ingredients mentioned.

     2. All vegetables can be chopped and washed and stored the previous day itself.

     3. The Poppadum and other fries are completely optional. While at home we prefer eating that way, but while carrying it for work, I exclude the Poppadums.

    4. The carrot for the salad can also be grated and stored the previous day.

    

METHI WALE BAINGAN

 This is a very regular Sabji and goes amazingly well with both Rotis and Rice. I chanced upon this recipe while browsing the net. I fell in love with the recipe instantly because my favourite greens Methi are used in it. This subji can be made with both fresh methi and Kasuri Methi and gives a wonderful flavour and taste to the dish. From the time I saw this recipe I have made it a couple of times and is a hit with everyone at home. 

I have used the small variety of brinjal as it releases less moisture when roasted, the big globe eggplants have a lot of moisture and are not the right choice for this recipe. The only requirement for this recipe is a small amount of patience while roasting the Brinjals. Alternately one can bake them in the oven. For this method check out my Roasted eggplant 2 ways recipe.

Apart from being aromatic and flavorful, the Methi greens are also good for health as they are rich in iron and high in fibre. In this recipe, I have used Kasuri Methi as it gives a more intense aroma and flavour compared to fresh ones. The fresh methi is also a little bitter, so refer to notes on how much fresh Methi to use.

While you are here please check out my other curry and subji recipes like Brinjal Pepper masala, Gutti Vankaya Kura, Mava Paneer Curry, Mirch ka Salan, Dum Aloo Ajwaini, and more...

Here is the recipe of Methi Wale Baigan for you-

  PREP TIME: 30                                          COOK TIME: 10Mins

 TOTAL TIME:40Mins                                  COURSE:  MAIN

 CUISINE: NORTH INDIAN                         SERVINGS: 6

 AUTHOR: Rajni Ram

 

      Ingredients:

    Eggplants/Brinjal ( small variety )10 nos cut into slices of                 medium thickness

   Onion 1 large cut finely

   Green chillies 2 finely chopped

   Tomatoes 1 large or 2 medium chopped finely

   Ginger garlic paste 1tsp

   Kasuri Methi(dry Methi leaves) 2 tbsp (can go up to 3tbsp)

   Mustard seeds 1tsp

   Cumin seeds 1tsp

   Salt as required

   Turmeric powder 1/2 tsp

   Red chilli powder 1 to 1.5 tsp

   Coriander powder 2 tsp

   Fennel powder 1 tsp

   Garam Masala powder (optional) 1/2 tsp

   Oil for roasting the brinjal and for sauteeing

Directions:

Wash the Brinjals and slice them into circles of medium thickness. Wipe away the moisture with an absorbent towel and set aside. Heat a nonstick pan, add 2 tsp oil and arrange the Brinjal slices in it. Roast on now side until it becomes a nice brown, then flip and roast the other side. (To bake it check out my Roasted Brinjal 2 ways recipe). Repeat this process for all brinjal slices and set aside.

Now in the same pan add 1tbsp oil for sauteeing and heat it. Add mustard seeds and when they crackle put the cumin seeds in. Add the turmeric powder followed by the chopped onions and green chillies. Fry until the onions turn a nice brown. Now add the chopped tomatoes and stir for a minute. Now add the salt, chilli powder, coriander powder and the fennel powder and saute nicely until the tomatoes are cooked and the mixture is semi-dry. The rawness of masalas should have gone. Now add the Kasuri methi and saute for another minute for the flavour to infuse. Now add the roasted Brinjals into the pan and toss nicely, such that the masala is well mixed with the brinjal, close and cook for a minute. Top up with 1 tsp Kasuri Methi and garam masala powder. Serve hot.

Serving Suggestions: With Rotis, Parathas or with Dal Chawal, Rajma Chawal etc.

STEPWISE RECIPE FOLLOWS:

1. Wash the Brinjals and slice them into circles of medium thickness. Wipe away the moisture with an absorbent towel and set aside. Heat a nonstick pan, add 2 tsp oil and arrange the Brinjal slices in it. Roast on now side until it becomes a nice brown, then flip and roast the other side.

2. Now in the same pan add 1tbsp oil for sauteeing and heat it. Add mustard seeds and when they crackle put the cumin seeds in. Add the turmeric powder followed by the ginger garlic paste and chopped onions, and green chillies. Fry until the onions turn a nice brown. 

3. Now add the chopped tomatoes and stir for a minute. Now add the salt, chilli powder, coriander powder and the fennel powder and saute nicely until the tomatoes are cooked and the mixture is semi-dry.

4. Now add the Kasuri methi and saute for another minute for the flavour to infuse. Now add the roasted Brinjals into the pan and toss nicely, such that the masala is well mixed with the brinjal. Close and cook for a minute. Put off flame, top up with 1 tsp Kasuri Methi and garam masala powder. Serve hot.

NOTES:

1. If using fresh Methi leaves for this dish, use only half a bunch, as a big quantity can turn the dish bitter. 

2. The big eggplants are not best suited for this dish as they release more moisture and that can make the brinjals soggy. 

3. Since we did not add any salt or masalas to the Baigans while pan-roasting them, be liberal with the masala you add to the onion-tomato mixture.

If you tried this recipe and liked it please comment below. I would love to hear from you. If you have a query about the recipe email us and ill respond as soon as I can.

If you would like to receive our recipes in your mail please leave your mail id at the homepage. Every time Rajjo's Kitchen has a new post we will mail the recipe to you.

 

 

MIRCH KA SALAN

This recipe is one of the most flavourful dish from the Hyderabadi  cuisine. This dish is made from a particular type of Chilli called Banana Peppers or Bajji Milagai. You will find a mention of this in my Mirapakaya Bajji or Mirchi Bajji post. Like I have said in that post, there is also a Jaipuri style of making this dish, but today I am sharing the recipe of the Hydrrabadi style.

Usually, people think that this is a very spicy dish, but it is not so at all. Once the  chillies are deseeded the right way and lightly sauteed in oil, one can enjoy just the flavour of the chillies in the dish. 

While you are here please check out my other curry recipes like Dum Aloo Ajwaini, Palak Paneer, Matar Paneer, Mixed Vegetable Curry, Mava Paneer Curry, Rajma, Choley and more...

Here is the recipe of the flavour max dish Mirch Ka Salan.

 PREP TIME: 15                                          COOK TIME: 15 MINS

 TOTAL TIME:30Mins                                  COURSE:  MAIN

 CUISINE: NORTH INDIAN                         SERVINGS: 6

 AUTHOR: Rajni Ram

    Ingredients:

    Banana Peppers orBajji Milagai 10 nos

    Onion 1 large minced or ground roughly

    Raw peanuts 1handful 

    Cashewnuts 4 -5( optional)

    Coriander Seeds 1 heaped tbsp

    Cumin seeds 1 tsp

    Dry red chillies 2 ( reduce for less spice)

    Till/ white sesame

    Tamarind pulp 2 tsp ( or less) 

    Garam masala 1/2 tsp

    Mustard seeds 1 tsp

    Curry leaves a few

    Oil for sauteeing 

Directions:

Heat 2 tsp oil in a big Karahi or pan ( big enough to hold 10 big chillies). Add the peanuts and roast them for 20 seconds, now add the coriander seeds, cumin seeds, dry red chillies, cashewnuts( if using) and sesame seeds and continue to toast until they all turn light brown and crisp. Set aside to cool. Now pour 2 tbsp oil and put in few chillies at a time and saute them until they get a light brown tint. Repeat for all chillies and set aside. Now put all the roasted masalas in the blender jar and grind it to a fine paste using little water. To the oil remaining after sauteeing the chillies( add more oil if required), put in the mustard seeds, and as they crackle add the curry leaves and onion and turmeric powder. Fry it nicely until it starts turning brown. Now add the ground paste and fry it in oil nicely. Keep stirring or the paste will stick to the pan bottom. Once the raw smell of the peanuts is gone add 1.5cups water and required salt and stir. Now add the sauteed chillies and cover and cook for 5 minutes or until the gravy comes to the desired consistency. Finally add the tamarind pulp and garam masala and put off the flame. The flavourful Mirch ka Salan Curry is ready.

Deseed and slit chillies as shown...

STEPWISE RECIPE FOLLOWS:

1. Heat 2 tsp oil in a big Karahi or pan ( big enough to hold 10 big chillies). Add the peanuts and roast them for 20 seconds, now add the coriander seeds, cumin seeds, dry red chillies, cashewnuts( if using) and sesame seeds and continue to toast until they all turn light brown and crisp. Set aside to cool.

2. Now pour 2 tbsp oil and put in few chillies at a time and saute them until they get a light brown tint. Repeat for all chillies and set aside.

3. Now put all the roasted masalas in the blender jar and grind it to a fine paste using little water. To the oil remaining after sauteeing the chillies( add more oil if required), put in the mustard seeds, and as they crackle add the curry leaves, ground onion paste and turmeric powder. Fry it nicely until it starts turning brown.

4. Now Add the ground paste and fry it in oil nicely. Keep stirring or the paste will stick to the pan bottom.

 Once the raw smell of the peanuts is gone add 1.5cups water and required salt and red chilli powder and stir. Now add the sauteed chillies and cover and cook for 5 minutes or until the gravy comes to the desired consistency. 

5. Finally add the tamarind pulp and garam masala and put off the flame. The flavourful Mirch ka Salan Curry is ready.

NOTES:

1. Deseeding the chillies is very critical to this dish. They have to be removed  properly.

2. Frying the chillies is also an important step. It helps in taljng away the hotness of the chilli.

3. Once these two steps are done, this recipe is a breeze.

4. If you like you can add 2 teaspoons of desiccated coconut while roasting the masalas. It gives a nice taste and flavour to the dish.

5. While frying/sauteeing the chillies a lot of moisture escapes and the oil splitters out a little..that's why we are using very little oil to sautee them. Once you put the chillies in, you can cover it a bit, leaving some space for steam to escape. This way there is little mess.

6. I usually prefer sauteeing my chillies ahead if I'm making the curry for dinner, as by then the gas stove can be cleaned once and for all.

If you tried this recipe and liked it please comment below. I would love to hear from you. If you have a query about the recipe email us and ill respond as soon as I can.

If you would like to receive our recipes in your mail please leave your mail id at the homepage. Every time Rajjo's Kitchen has a new post we will mail the recipe to you.

DRY FRUIT LADOO

 These Ladoos are absolutely delicious and healthy. In my house, these are made not only during Diwali but all year through. They have a long shelf life and can sometimes substitute for breakfast. People who fast can rely on this for some quick energy. No sugar or honey or jaggery is added and I use minimum ghee(about 3 teaspoons). Yes! this is a whole package of health. Remember good things always come in small packages? This is that package😀.

My daughter gets it packed for hostel without fail every time she comes homes on her break. According to her, whenever she gets up late and is late for breakfast at the mess, she pops in 2 of these ladoos and grabs a glass of milk and her breakfast is taken care of for that day. I don't recommend this on a daily basis, but we all have times when we are running against time, this healthy ladoo comes in handy, it also takes care of sudden hunger pangs. My home always has a stock of these ladoos. And the best part you can customize them as per your desired dry fruits and nuts.

While you are here please check out my other sweet/dessert recipes like- Red Poha Ladoo, Carrot Kheer, Gajar halwa barfi, Maa Ladoo, and more...

Here is the recipe for Dry fruit ladoo-

PREP TIME: 20                                          COOK TIME: 20 MINS

 TOTAL TIME:40Mins                                  COURSE:  SWEET

 CUISINE:  INDIAN                                      SERVINGS: 15 PCS

 AUTHOR: Rajni Ram

     Ingredients:

     Dates ( juicy, fleshy ones) 250 gms deseeded

    Cashewnuts 100 -125 gms

    Almonds 100 gm

    Walnut 75 gm

    Ghee 1 tbsp

    Directions:

Put a pan over the flame and add 1 tsp ghee to it. Now roast all the nuts separately to a nice golden colour. Take care not to burn them, as the burnt smell will reduce the taste and flavour of the ladoo. Transfer them to a plate and cool them. On cooling using the "pulse mode" of your blender, blend them to a coarse mixture. Now to the same pan add another teaspoon ghee and put in the deseeded dates. Keep stirring and mashing them with the back of a spatula. As it turns warm, the dates start getting a little gooey. Now start adding the coarse nut mixture, little by little, until the gooey date paste absorbs most of it( mixture will look semi-dry). All through this process, the flame should be on low. Once your date and nut mixture is combined, remove from flame and cool for 5 minutes. We want a little warmth for binding, so don't let it go too cold. Grease your palms with a little ghee and start making ladoo of them. Repeat for the entire mixture. The yummy and tasty Dry fruit ladoo are ready. Store them in an airtight jar once they are completely cool. 

STEPWISE RECIPE FOLLOWS:

1. Assemble all ingredients. Put a pan over the flame and add 1 tsp ghee to it. Now roast all the nuts separately to a nice golden colour. Take care not to burn them, as the burnt smell will reduce the taste and flavour of the ladoo.

2. Transfer them to a plate and cool them. On cooling using the "pulse mode" of your blender, blend them to a coarse mixture. 

3. Now to the same pan add another teaspoon ghee and put in the deseeded dates. Keep stirring and mashing them with the back of a spatula. As it turns warm, the dates start getting a little gooey. 

4. Now start adding the coarse nut mixture, little by little, until the gooey date paste absorbs most of it( mixture will look semi-dry). All through this process, the flame should be on low. Once your date and nut mixture is combined, remove from flame and cool for 5 minutes. 

5. Grease your palms with a little ghee and start making ladoo of them. Repeat for the entire mixture. The yummy and tasty Dry fruit ladoo are ready. 

NOTES:

1. The amount of nuts required depends upon the juiciness of the dates. The juicier the dates the more nuts will be required.

2. Good quality nuts and dates always give the best taste.

3. During Diwali we all receive lots of dry fruits and nuts and have to stuff everything into our refrigerators to avoid insects accessing them. These ladoos are a great idea to use up all those dry fruits in the best possible way.

4. After adding the required amount of coarse nuts to the dates, if it is still gooey then add more nut mixture after roasting and coarsely grinding them.

5. After adding the nut mixture to dates if you find it is too dry and are not able to make ladoos, them warm up more dates and add to them.

 If you tried this recipe and liked it please comment below. I would love to hear from you. If you have a query about the recipe email us and ill respond as soon as I can.

If you would like to receive our recipes in your mail please leave your mail id at the homepage. Every time Rajjo's Kitchenn has a new post we will mail the recipe to you.

DHANIYA WALE NAMAK PARE( NAMAK PARE)

Namak Para's are a simple dry snack made from refined flour or whole wheat flour. They make for a good tea time snack too. Here the flour is combined with salt and spices to form a stiff dough. The dough is then rolled out and cut into diamonds and deep-fried in oil. This is an easy savory recipe to make around festivals like Diwali or Janmashtami where the tradition calls for making some flour-based snacks. One can just make it as a regular tea time snack too.

Yesterday when I entered the kitchen, the idea was to make the regular Namak Para.  As I went to the refrigerator to fetch some flour(oh yes my fridge is the storehouse of my flours), my eyes fell on a bunch of fresh coriander leaves, and the idea of adding them to my Namak Para struck me. Therefore the recipe of this Dhaniya wale Namak Pare. Which means Coriander flavoured Namak Paras.

In this recipe, I have used a mixture of Multigrain flour(storebought) and Refined flour. 

While you are here please check out my other snack recipes like Semolina Cheese balls, Thattai/Nipattu, Ratlami Sev, Masala Wheatflour Papdis, Moong Dal Kachori, and more...

Here is the recipe of Dhaniya wale Namak Pare-

 PREP TIME: 15                                          COOK TIME: 30 MINS

 TOTAL TIME:45Mins                                  COURSE:  SNACK

 CUISINE:  INDIAN                                      SERVINGS: 4 CUPS

 AUTHOR: Rajni Ram

    Ingredients:

    Refined flour/ Maida 1 cup

    Multigrain flour or Whole wheat flour 1 cup

    Semolina/Suji(fine) 4 bsp

    Carrom seeds 1 tsp

    Salt as required

    Cumin seeds/Jeera 1 tsp

    Fresh coriander leaves 1/2 bunch (washed and chopped)

    Green chili 1 chopped

    Ghee 11/4 tbsp ghee

    Oil for deep frying

    Directions:

 In the blender jar put the chopped coriander leaves, green chilli, and cumin seeds and blend to a smooth paste using as little water as possible. Now in a mixing bowl take both the flours, semolina and add salt, carrom seeds, and ghee. Now start rubbing the ghee into the flour. Once nicely mixed, using a spoon add the coriander paste to the flours little by little and start combining. Use as much paste as required for forming a stiff dough(a puri kind of dough). In case all the paste is used up and the flour is still dry then sprinkle little water and combine to form the dough. Let the dough rest for 15 minutes. Now work the dough again for a minute and divide it into 4 parts(ball it up). Now take one ball smear it with little oil and roll it out like a chapati. Keep the thickness medium and don't roll it out too thin. Using a knife cut to form diamonds or squares. Heat oil in a Kadai for deep frying. The right temperature is when to put a tiny bit of dough, it should sizzle immediately. Drop in the diamonds/squares gently into the oil, and fry on low flame until all the bubbles subside and the Namak Para turns a golden brown. It is difficult to retain the green color of the coriander as the flour has to cook through thoroughly, but the flavour and aroma of the coriander are retained and this is a flavour max recipe. The Coriander flavoured Nmak Para is ready.

STEPWISE RECIPE FOLLOWS:

1. In the blender jar put the chopped coriander leaves, green chilli, and cumin seeds and blend to a smooth paste using as little water as possible.

2. Now in a mixing bowl take both the flours, semolina and add salt, carrom seeds, and ghee. Now start rubbing the ghee into the flour.

3. Once nicely mixed, using a spoon add the coriander paste to the flours little by little and start combining. Use as much paste as required for forming a stiff dough(a puri kind of dough). Let the dough rest for 15 mins.

4. Now work the dough again for a minute and divide it into 4 parts(ball it up). Now take one ball smear it with little oil and roll it out like a chapati.

5. Keep the thickness medium and don't roll it out too thin. Using a knife cut to form diamonds or squares. Heat oil in a Kadai for deep frying. 

6. The right temperature is when to put a tiny bit of dough, it should sizzle immediately. Drop in the diamonds/squares gently into the oil, and fry on low flame until all the bubbles subside and the Namak Para turns a golden brown.

NOTES:

1. Use as much coriander paste as required for forming a stiff dough(a puri kind of dough). In case all the paste is used up and the flour is still dry then sprinkle little water and combine to form the dough.

2. In case you wish to make the regular Namak Paras then instead of making the dough using the coriander paste, just use water to make the dough, the remaining ingredients and proportions will remain the same.

3. Using Mint/Pudina for this recipe may not work as the Pudina paste changes colour on blending to a paste and may change further on frying.

If you tried this recipe and liked it please comment below. I would love to hear from you. If you have a query about the recipe email us and ill respond as soon as I can.

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RATLAMI SEV

Usually every Diwali I make the usual Omapodi( sev) , Tenkozhal and Ribbon Pakoda. This time I have tried something different. This is called the Ratlami Sev and though we get it at the sweet shops and some brands also market it, I have never tried making it at home. The credit to this recipe goes to @indiankhana.net , where I found this while browsing for something new.

This is a simple recipe( oh yes, I mostly pick simple, as that's what we all want). Very similar to the Kara Sev of South India, but different in taste because of the masalas used and the Ratlami Sev  does not have rice flour, while the Kara Sev does.

This savory gets its name from a place in Madhya Pradesh, India, called Ratlam,  where it is famous. As I mentioned it is a quick recipe and difficult to resist  munching.

While you are here checkout my other Diwali Sweet and Savoury recipes like Maa Ladoo, Thattai, Gajar Halwa Barfi, Masala wheat flour Papdis, Baked Samosa pie, and more...

Here is the recipe of Ratlami Sev

 PREP TIME: 15                                          COOK TIME: 15 MINS

 TOTAL TIME:30Mins                                  COURSE:  SNACK

 CUISINE:  INDIAN                                      SERVINGS: 2 CUPS

 AUTHOR: Rajni Ram

    Ingredients:

    Besan/ chickpea flour 1 cup

    Cooking Soda 1 pinch

    Hot oil 3 tbsp

    Salt as required

    Red chilli powder 3/4 to 1 tsp depending on taste 

    Turmeric powder 1/2 tsp

    Clove powder 1/4 tsp

    Fennel powder 1/4 tsp

    Pepper powder 1/4 tsp

   Ginger powder 1/4tsp

   Black salt 1/4 tsp

   Cinnamon powder 1/4 tsp

   Ajwain powder 1/4 tsp

   Roasted Cumin powder 1/2 tsp

   Asafoetida 1/2 tsp

   Dry ginger powder 1/4 tsp

   Lemon juice 2 tsp

   Oil for deep frying

Directions:

In a mixing bowl take the Besan/ Chickpea flour. To it add Salt, red chilli powder, turmeric powder and all the other powders like clove, fennel, cinnamon, Ajwain/ carrot seeds, black salt and asafoetida , cooking soda,and 2 tsp of lemon juice. To this add 3 tbsp of hot oil and mix nicely with a spoon( as the oil will be hot), when it turns warm mix nicely with your fingers to form a crumbly mixture. Now adding water 1 tbsp at a time make a soft but stiff dough. Heat oil in a Karahi for deep frying. Grease the Chakli/ Muruku press with oil and put in a little dough into it and squeeze into the oil when it is hot. Oil should be medium hot. Fry on medium heat, until the bubbles subside and the Sev turns a golden brown. Repeat for the whole mixture. The spicy and flavorful Ratlami Sev is ready. 

I have combined the Cinnamon Powder, pepper powder, Roasted cumin powder, dry ginger powder, fennel powder, clove powder, Ajwain powder, and black salt, in the given measures and made it as a single powder, and am calling it the Ratlami spice mix. 

Some of these powders we might not have at home readily, for which one can roast 1 tsp of all the given ingredients under Ratlami spice mix as a whole and powder them. Use 1 to 1.5 tsp of this for the recipe. 

STEPWISE RECIPE FOLLOWS:

1. In a mixing bowl take the Besan/ Chickpea flour. To it add salt, red chilli powder, turmeric powder, and Ratlami spice mix( refer paragraph above). Also, add the asafoetida, Cooking soda, and 2 tsp lemon juice. (I forgot to add salt in the beginning and have added towards the end as you will see in one of the pictures).

2. Now heat 3 tbsp oil in a Kadai ( heat it well, but don't turn it smoky) and pour it into the Besan and spice mixture. Using a spoon combine well(do not use your hand now as the oil is hot).

3. After it turns a little warm, using your fingers nicely mix the mixture until it turns crumbly. Now adding water one tablespoon at a time start combining it to form a soft but stiff dough. We want a dough that is easy to squeeze through, but also stiff enough to retain shape. I used about 3 tbsp water to make my dough. 

4. Heat oil for deep frying on medium-high. Grease the Chakli/ Muruku press with oil and put in a little dough into it and squeeze into the oil when it is hot. Oil should be medium hot. Fry on medium heat, until the bubbles subside and the Sev turns a golden brown. Repeat for the whole mixture. The tasty and spicy Ratlami Sev is ready.

NOTES:

1. Some of these powders we might not have at home readily, for which one can roast 1 tsp of all the given ingredients under Ratlami spice mix as a whole and powder them. Use 1 to 1.5 tsp of this for the recipe. 

2. I used 3 tbsp water, one can use more as required as different qualities of Besan absorb water differently.

3. Take care not to use your fingers as soon as you pour hot oil in the mix. Let it become warm and then use your fingers to combine.

If you tried this recipe and liked it please comment below. I would love to hear from you. If you have a query about the recipe email us and ill respond as soon as I can.

If you would like to receive our recipes in your mail please leave your mail id at the homepage. Every time Rajjo's Kitchen has a new post we will mail the recipe to you.

RED POHA LADOO( RED AVAL LADOO)

 Poha is my go-to food many times during the week. Sometimes as breakfast and sometimes as dinner and, sometimes as a quick dessert or as a simple prasad. I like the fact that this humble ingredient is so versatile allowing us to create so many dishes from it. The Poha can even go into the Idli batter to make the Idlis soft and into the Dosa batter to make super crisp Dosas.

Diwali for me is about feasting consciously. There are loads of sweets that can be made with less ghee like these Poha Ladoos. They need less sugar too, which makes them an ideal recipe for Diwali times. In this recipe, I have used the Red Poha that is available at all stores these days. These Poha/rice flakes are made from Red rice. Red rice does not undergo as much processing as regular rice.  Therefore it is rich in fiber, Vitamin B, and minerals like Zinc, Iron, and Magnesium, making it a healthier choice. This Ladoo is easy to make and gets done within no time.

If you make these Ladoos don't forget to tag us.

While you are here check out my other Poha recipes like -SweetPoha, Dahi Pohe(Mor Aval), Aval Kesari...

Here is the recipe of Red Poha Ladoo for you- 

  PREP TIME: 15                                          COOK TIME: 15 MINS

 TOTAL TIME:30Mins                                  COURSE:  SWEETS

 CUISINE:  INDIAN                                      SERVINGS: 12 pcs

 AUTHOR: Rajni Ram

    Ingredients:

    Red Poha/Aval 2cups ( any measure of two cups is fine)

    Sugar 3/4 to 1 cup powdered (depending on your preference)

    Ghee 4 tbsp

    Cashewnuts 6 to 7 broken to bits

    Raisins(Kishmish) 6 to 7

    Cardamom/Elaichi  5 to 6

    Nutmeg/Jaiphal 1 tiny bit

Directions: 

In a Kadai take 1 Tbsp ghee and heat. Add the Red Poha to the ghee and start roasting it, until they become crisp. Keep stirring continuously as we don't want the Poha to turn brown, but to get crisp evenly. Once crisp, transfer to a plate and cool for a few minutes. Now in the blender jar take the sugar and add the cardamom and nutmeg to it and grind them to a fine powder. Transfer the sugar to a plate or vessel and in the same blender jar, grind the roasted Poha to a fine powder. Now transfer the Poha powder to a wide vessel, and add the powdered sugar to it. In a small Kadai take 1/2 tbsp ghee and fry the cashews and raisins until they turn a nice brown. Drop the fried nuts and raisins into the Poha and Sugar mixture. Now in the small Kadai warm(not heat) 3 tbsp ghee. The ghee should have melted and be warm( if your fingers can bear the heat, that is the right temperature for the ghee, be careful while testing, don't scald your fingers). Now mix the Poha sugar and dry nuts mixture well with your fingers, so that the sugar is mixed evenly. Create a well in the center of the Poha flour and pour the ghee into it, rub the ghee nicely into the flour, and start making Ladoo(balls) immediately. The ghee should be warm while making the Ladoo as it gives the right binding. If the ghee is not warm and is at room temperature, the ladoos will not form. Form the ladoos with the entire mixture, you can customize the size to your preference. The tasty and healthy Red Poha Ladoos are ready to gobble. Enjoy. Happy feasting!

STEPWISE RECIPE FOLLOWS:

1. Assemble all ingredients.

2. In a Kadai take 1 Tbsp ghee and heat. Add the Red Poha to the ghee and start roasting it, until they become crisp. Keep stirring continuously, taking care not to brown the Pohas or burn them. Transfer to a plate and cool for a few minutes.

3. Now in the blender jar take the sugar and add the cardamom and nutmeg to it and grind them to a fine powder. Transfer the sugar to a plate or vessel and in the same blender jar, grind the roasted Poha to a fine powder.

4. Now transfer the Poha powder to a wide vessel, and add the powdered sugar to it. In a small Kadai take 1/2 tbsp ghee and fry the cashews and raisins until they turn a nice brown. Drop the fried nuts and raisins into the Poha and Sugar mixture. 

5. Now in the small Kadai warm(not heat) 3 tbsp ghee. The ghee should have melted and be warm, now mix the Poha sugar and dry nuts mixture well with your fingers so that the sugar is mixed evenly. Create a well in the center of the Poha flour and pour the ghee into it, rub the ghee nicely into the flour, and start making Ladoo(balls) immediately. 

6. Form the ladoos with the entire mixture, you can customize the size to your preference. The tasty and healthy Red Poha Ladoos are ready to gobble. Enjoy. 

NOTES:

1. I ground my Poha to a step less than superfine, as then you get a little crunchy feel. One can customize between superfine or a stage before, but take care not grind it coarse, as them forming the ladoos will be difficult.

2. The temperature of the ghee is very important. If it is very hot, you can form the ladoos immediately, so wait for it to turn warm. However, if the ghee is not warm enough, then the ladoos will not form. Add a little warm ghee and form the balls.

3. If you have poured too much ghee, the ladoos will slump and not hold shape. Try to stick to the measure given. However, if you do end up adding too much ghee, roast more poha, grind it to powder, and add it, to form ladoos. 

4. The Poha does not hold much sugar, so stick to the measure given.

  If you tried this recipe and liked it please comment below. I would love to hear from you. If you have a query about the recipe email us and ill respond as soon as I can.

If you would like to receive our recipes in your mail please leave your mail id at the homepage. Every time Rajjo's Kitchen has a new post we will mail the recipe to you.