BAIGAN RAITA/KATHRIKAI THAIR PACHCHADI

Raita is a yogurt-based condiment. It usually contains cooked or raw vegetables/fruits/pulses, mixed with the Yogurt/Dahi and tempered with Mustard and Jeera. The Raita is usually served with Biriyani, Pulav, Parathas, Naans, or can be served as a dip for Kebabs too.

Raitas are a regular feature at my house. Whenever I make Parathas I usually pair it with a Raita instead of plain curd, and it goes without saying that Biriyani is almost always served with raita. I use raitas such as Mint raita as a dip for Kebabs too.

This recipe of Baigan raita is a very simple one, gets done in 15 minutes, at the end of a tiring working day when one wants to eat veggies but isn't up to cooking a proper subji, is when this Raita comes in. I have used the Big Bharta Baigan(Kathrikai) in this recipe. The small ones will work fine too, but the big ones give it a special taste. 

This method of making the Raita really gives a very nice flavour and taste. 

In South India this Raita is usually made by roasting the Eggplant over a flame, mashing it, and then adding it to curd along with a tempering of green chilies and ginger. 

The big Baigans get mushy too soon, so the trick lies in cutting them appropriately(mentioned in the recipe), the rest is just whisking the curd and adding the masala and the raita is ready.

While you are here please visit other Raita recipes of mine like Bhindi Raita and       Mint Raita more Raita recipes will be uploaded soon.

Here is the recipe of Baigan Raita for you--

PREP TIME: 10 Mins                             COOK TIME: 5 Mins

TOTAL TIME: 15Mins                            COURSE:  MAIN 

CUISINE: SOUTH INDIAN/                    SERVINGS: 4

                 NORTH INDIAN 

Ingredients:

Baigan/Kathrikai(big one/Bharta Baigan) 1 medium-sized                                        Curd 500 ml                                                                                                                  Salt as per taste                                                                                                            Red chilli powder 1 tsp( for more spice can add more)                                              Roasted Cumin/Jeera powder 1 tsp                                                                              Sugar 1 tsp      

Directions:

Cutting of the Baigan: Big Eggplants/Baigan tend to get very mushy when cooked. So it is important to cut the Baigan such that every piece retains the peel(skin). The Baigan must be cubed into small pieces. Cutting in a way that every cube has the peel ensures that they don't get mushy, and cubed Baigan must be fried in 1 tablespoon oil on high flame until they get a light brown tint. Add a small amount of salt while frying them. The Baigan/ eggplant must not lose shape. It should have cooked, but remain firm. Set these fried pieces aside to cool.

Now take the curd in a bowl and lightly whisk it, just smoothening it will also do, as too much whisking will make the curd runny. Add the salt, red chilli powder and roasted cumin powder, sugar and mix well. Now add the cooled and cooked Baigan pieces to the curd and spice mix and put it in the refrigerator until you serve. The delicious Baigan Raita is ready.

Serving suggestions: Parathas, Kebabs, Biriyani, Pulav, Jeera rice, coriander rice, Masala rice, Flavoured rice, and other rice varieties.

STEPWISE RECIPE FOLLOWS:

1. Assemble all ingredients. Cut the eggplants/Baigan as stated in the directions for cutting above.

2. Now in a Kadai or pan take 1 tbsp oil and heat. Put in the Cubed Baigan and fry on high flame adding a minute amount of salt. Do not add too much salt. The Baigan should get a light brown tint, should be cooked, and yet retain its shape and not turn limp.

3. Now lightly whisk the curd. Add the salt, red chilli powder, roasted cumin powder, sugar and stir nicely.

4. Add the cooled and cooked Baigan pieces to the curd mix and refrigerate until ready to serve.

NOTES:

1.  If using the big Eggplants cutting them as recommended is a crucial step.

2. Adding sugar gives a very nice taste to the Raita, so try not skipping this step.

If you tried this recipe and liked it please comment below. I would love to hear from you.

If you want the recipes emailed to you,  leave your id in the homepage near the📧

icon. Whenever we have a new post,  the recipe will be mailed to you. Thank you for showing interest in Rajjo's Kitchen.

         

THENGAI THERATTIPAL/ PALKOVA(COCONUT INFUSED)

 Therattipal or Palkova is a dehydrated milk sweet, made with only two ingredients-Milk and Sugar. Therattipal is a traditional recipe made for festivals like Janmashtami and Deepawali. In our house, Therattipal is the main offering to Krishna apart from Sweet Appam and for Deepawali too we start the festival with a spoon of the Therattipal immediately after Ganga Snanam.

This time I have given a twist to the Therattipal and added roasted coconut gratings to it, which enhances the taste of this sweet dish. Anyway until we add the coconut the method of the recipe is the same. Usually, no cardamom powder is added to this sweet as the milk taste is what should pervade, but if one does prefer, it can always be added.

The coconut flavour is mild and not very intense. The milk and the coconut combine really well to give a different taste which is a welcome change from the regular Therattipal.  

This recipe if made with pure organic cows milk tastes divine, as while the milk reduces you can see the natural fat bubbling out. And it tastes as though ghee has been added to it. These days since we all use milk packets or tetra pack cartons of milk we don't see this process happening naturally and so we add a teaspoon of ghee at the end. its an optional step and the sweet will still taste the same, if not added.

While you are here please check out my other Sweet dish recipes like -

 Atte ka Sheera, Sugiyan, Carrot Kheer, Vella Aval, Maa Ladoo, Pineapple Rabri, Chakkara Pongal and many more...

The same recipe can be followed for regular Therattipal/Palkova too. Only the coconut doesn't have to be added.

Here is the recipe for Thengai Therattipal/Palkova(coconut-infused)-

PREP TIME: 5Mins                                      COOK TIME: 1 hr

TOTAL TIME: 1 hr 05Mins                            COURSE: DESSERT

CUISINE: SOUTH  INDIAN                          SERVINGS: 4

AUTHOR: Rajni Ram

Ingredients:

Milk (toned milk) 1.5 litres (refer to note1)                                                                Sugar 140 gm approx (reduce if you prefer less)                                                        Coconut (grated) 1 cup

Directions:

Pour the milk into a heavy-bottomed vessel or Kadai and begin to boil. It has to be reduced by almost 3/4 of the quantity by stirring constantly. For the first 10-15 minutes, constant stirring is required, thereafter keep flame on medium heat and keep stirring from time to time. As the moisture from the milk evaporates the consistency of the milk becomes denser and the texture also starts becoming granular/thready. Keep stirring until the milk has lost almost all moisture(check picture for reference) and now add in the sugar and start stirring again. Once the sugar is added the reduced milk mixture liquifies a little, it is normal and nothing to worry about. Continue stirring until the mixture loses all the moisture al does not stick to the bottom of the pan anymore. Another way to check is to put a little   Palkova in a plate, just wet your hands with water, and try to take a small bit of the Palkova and shape it to a mini ball. If the ball forms, you can turn off the flame. Now in In another Kadai, put 1/2 tsp ghee and drop in the coconut gratings and start roasting it until it becomes dry and it is a nice brown in colour. Transfer it to a plate and cool it. Once cooled, add to the Palakova/Therattipal, switch on the flame and mix nicely until the coconut and the Therattipal are well integrated and switch off the flame. After adding the coconut the mixture turns a little drier. It is natural so nothing to worry. Offer it to Krishna or just have it as dessert. Enjoy. Bon Appetit.                                                                                                                If you want just regular Therattipal stop the procedure after adding sugar and reducing it again. Add a teaspoon of ghee for a nice sheen.   

STEPWISE RECIPE FOLLOWS:

1. Start by boiling the milk in a heavy-bottomed vessel or Kadai.

2. Keep stirring constantly for the first 10 to 15 minutes and keep scraping the sides of the vessel as the milk solids keep depositing there.

3. Now on medium heat and stirring every once in awhile reduce the milk until almost all moisture gets evaporated.

4. Now add in the sugar and start stirring again. The mixture liquified a little again but it is natural and again will solidify.

5. Keep stirring until the mixture does not stick to the bottom of the vessel any more. Another method to check for doneness is to take a little amount of the Therattipal and put it on a plate. Wet your fingers and take a small quantity and try to form a ball. If you are able to form a ball, that is the right consistency. Put off the flame.

6. In a small Kadai take little ghee and add a cup of grated coconut and start roasting until it becomes dry and turns a nice brown in colour. When the coconut is dry, it will not stick to the Kadai anymore. Transfer it to a plate and cool.

7. After it cools completely add it to the Therattipal, switch on the flame and stir nicely until the coconut is well integrated with the Therattipal. Once the coconut is absorbed, the mixture will become drier, this is natural and there is no need to worry. Add a teaspoon of ghee finally, just for some sheen. The Thengai Therattipal is now ready.

QUICK VIDEO OF METHOD HERE:

NOTES:

1. I have used Tetrapack toned milk. The more fat content in the milk the lesser the evaporation time. You can use full cream milk too.

2. It took around 1 hour to reduce 1.5 litres of milk. 

3. If you don't wish to add the coconut, the process can be stopped after adding sugar, reducing further and performing the test to see if a ball is formed.

4. If one prefers less sugar, it can be reduced a little.

5. There are many short cut methods to evaporate milk by adding milk powder etc; I use this method for making small amounts of Rabri for jalebis and other such dishes, but I don't recommend the shortcut method for Therattipal, as this whole sweet dish is about the texture and taste. 

6. Cheese too is used for quick evaporation, but again it changes the taste and texture.

    

  

   

MASALA WHEAT FLOUR PAPDIS(BAKED)

Masala Wheat Flour Papdis are crunchy crisps made of wheat flour. The wheat flour here can be easily replaced with maida/refined flour or multigrain flour. I usually fry these Papdis, but this time I have baked them as per the request of friends and followers as they wanted something that was not deep-fried. That said, these Papdis can be fried too and I have given both options in this recipe.

When we bake a snack that is traditionally deep- fried there is always a difference in texture. It would be wrong to say that they taste almost like fried ones. The taste is the same, the papdis are crunchy too, but there is a difference in their textures. I also believe that when we prefer a baked snack over a fried one we are willing to adjust to the minute differences that are bound to be there because the technique used is different. Therefore you will not find phrases like "baked but almost like fried" or "baked but as good as fried", on this blog. Baked is baked and fried is fried, and somewhere there is a compromise in either, shape, colour, texture, taste of the dish. I am not saying this only about the current recipe but in general. When a deep-fried dish is baked there are differences.

This is why I try to keep the fried ones fried, but sometimes I do give in to a little experimenting. I won't do something because it is a trend, but if I do experiment and the result is blog-worthy I will certainly share it with you all.

Now, these Papdis can be served with tea, they last for a long time when stored in an airtight container. I also make Papdi Chat(street food delicacy) with these, and since they are firm than the Maida papdis, they hold up the sweet curd and chutneys of the Chaat well.

While you are here please do look at other snack recipes by Rajjo's kitchen like Semolina Cheese Balls, Kothimbir vadi, Stuffed kuzhi Paniyarams, Kachori, Savory Muffins and more...

Here is the recipe of Wheat flour Papdis for you--

PREP TIME: 15Mins                                       COOK TIME: 45 Mins

TOTAL TIME: 60Mins                                     COURSE: SNACK

CUISINE: NORTH INDIAN                            SERVINGS: 40 pcs

AUTHOR: Rajni Ram

Ingredients:

Wheat flour 2 cups       (1 cup =150 ml)                                                                      Suji(semolina) 1/2 cup                                                                                                Salt as per taste                                                                                                            Red chilli powder 1 tsp                                                                                                Ajwain(Omam/Carrom seeds) 1 tsp                                                                            Oil 3 tbsp for flour  (refer note1)                                                                                  Fresh Coriander or Methi(fenugreek)leaves  1/2 cup finely chopped                          White sesame 1 tsp (optional)                                                                                      Water as required      

Directions:

In a dish take the wheat flour and add the suji/semolina to it. Now add the salt, red chilli powder, ajwain followed by the 3 tbsp oil. Start mixing the flour with your fingers, such that the spice powders and oil are well mixed with the flour. Now take some flour in your palm and clamp it together with your fingers. If the flour holds shape, water can be added little by little now. But before that add the chopped coriander/methi leaves, mix it with the flour well and now start adding water little by little. We want a stiff dough here. The consistency should be like the dough for Poorie. Now apply very little oil on the dough and rest it or 15 minutes.  Now divide the dough into 4 or 5 balls. Roll out each ball into a thin circle, flour for dusting if required. Sprinkle some sesame seeds on the rolled and flattened dough and roll again so that the sesame seeds stick to the dough. Now with a cookie cutter or lid of a bottle cut into a circle. Remove excess dough from sides. prick holes with a fork on the little papdis.                                                                     

To bake them: Preheat oven to 180 C for 10 minutes. Place the little circles into a baking tray after pricking holes,  brush with a little oil(this step is optional), and bake at 180 C for 8 minutes on one side, flip them after 8 minutes and bake again for 8 minutes. Remove from oven, let them cool and store in an airtight container. Repeat this process for the whole amount of dough.

To fry them: Take oil in a Kadai and heat. The oil should be medium hot. The dough when put should sizzle and rise up immediately. This is the right temperature. Prick the papdis with a fork and gently drop them into the oil and fry until all bubbles have subsided and the papdis are light brown in colour. Cool and store in an airtight container. 

The crunchy and spicy Masala Wheat Flour Papdis are ready to serve with tea or to be made to a Chaat item. Enjoy. Bon Appetit.

STEPWISE RECIPE FOLLOWS:

1. Assemble all ingredients. Take the Wheat flour in a dish and add the Semolina/Suji to it.

2. Now add the salt, red chilli powder, ajwain, and oil to the flour.

3. Start mixing the flour with your fingers(without adding any water at this stage). The spice powders and salt must mix evenly with the flour. Take some flour in your palm and try to clamp it within your fist. When you open your fist the flour should hold shape and not break away.

4. Now add the finely chopped fresh coriander or Methi leaves, and adding water little by little form a stiff dough. The consistency should be like Poori dough. Rest the dough for 15 minutes.

5. Now divide the dough into 4 or 5 equal parts. Take one ball at a time, dust it with flour and roll it out like a chapati, sprinkle some sesame seeds and roll again lightly, so that the seeds stick to the dough.

6. Now with a cookie cutter or lid of a bottle make small circles. Take away the excess dough. Prick the circles all over with a fork.

7. To bake- preheat oven to 180 c for 10 minutes. Brush some oil over the Papdis, place them on a baking tray and bake at 180C for 8 minutes on one side. Remove the tray, flip over the papdis and bake again for 8 minutes. Remove from oven and cool. Store in an airtight container.  

 

8. To fry them- heat oil in a Kadai. Oil should be medium hot. Check the temperature by gently dropping a small bit of dough into the oil. If it sizzles and rises immediately, this is the right temperature. Now fry the papdis in oil at medium heat until all the bubbles subside and the papdis are light brown in colour.

NOTES:                                                                                                                        1. Adding adequate oil to the flour is a crucial step, the oil is the one that imparts the crunch to the Papdis. After step 3 if the flour is still not holding shape, then add another teaspoon or two of oil to the flour, rub it into the flour and check if it holds shape now by claiming it in your fist. If it does, start mixing water.

2. It is important to prick the Papdis with a fork before baking or frying as otherwise, they will rise/puff up thereby losing the crunch. So pricking holes is a crucial step.

3. The temperature of the oil is important, the method to check the temperature is given in step 8, which should be followed. 

4. The timing in each oven may vary to bake, so 2 to 3 minutes less or extra time may be required.     

          

 

MAA LADOO/ MAA LADDU

Maa Ladoo/ Maa Urundai or fried gram Laddu is one of the most nutritious, simple, healthy, quick Laddus that one can make. It is made of fried gram (Pottukadali/Porikadalai) powder, Sugar, Ghee, Nutmeg powder, and Cardamom powder. The taste is simply delicious and it has a melt in the mouth texture. Simple ingredients make this sweet taste heavenly.

In South India especially Tamil Nadu festivals like Janmashtami, Navarathri, and Deepawali are incomplete without this sweet. I learnt the recipe of this sweet from my mother in law and she made them very well. During Navarathri what she would do is grind mix all the dry ingredients and store them in an airtight jar, so whenever guests dropped in, she would melt a little ghee and mix it with the Fried gram flour and offer it to them fresh. The taste of freshly prepared Maa Urundai is simply out of the world. To this day I follow her method of instantly mixing the flour with ghee when guests visit during Navarathri.

While you are here please do check out my recipes of other sweets like Carrot kheer, Atte ka Sheera, Pineapple Rabri, Sugiyan, Akkaravadisal, Chakkara Pongal and more...

Here is the recipe of Maa Ladoo for you--

PREP TIME: 10Mins                                      COOK TIME: 15 Mins

TOTAL TIME: 25Mins                                    COURSE: SWEET

CUISINE: SOUTH  INDIAN                           SERVINGS: 4

AUTHOR: Rajni Ram

Ingredients:

Fried Gram/ Pottukadalai/Chutney chana 1 cup (1 cup=150ml)

Sugar 1 cup

Cardamom 7 pods

Nutmeg a tiny piece

Cashewnuts 8-10 broken to bits

Ghee around 3/4 cup or as required

Directions:

Take 1 cup of fried Gram/Pottukadalai/Chutney Chana in a dry grinder and grind it to a fine powder. Pass this through a sieve and discard the residue. Now take 1 cup sugar in the dry grinder, add the cardamom and nutmeg and grind it to a fine powder. Add this powder to the fried gram powder. Now in a small Kadai melt 1 tbsp ghee and fry the brown cashewnut bits until light brown. Pour the ghee along with the fried cashewnuts into the flour and sugar mix. Now mix the contents in the dish nicely with your hands. Now melt the 3/4 cup ghee in the small Kadai. Now pour around 2-3 tsp of ghee each time with a spoon into the flour, mix nicely with your fingers and form small balls of them. For each 2-3 teaspoon of ghee, you can make around 2 laddus. Repeat this process until you form Laddus of all the flour. I am adding a small video of the Laddu forming procedure in the stepwise recipe. Hope it is helpful. The delicious Laddus are ready to gobble. Kids and adults alike will love the taste. Enjoy. Bon Appetit.

STEPWISE RECIPE FOLLOWS:

1. Assemble all ingredients. Take the fried gram/Pottukadali in a dry grinder and grind it to a fine powder. Pass the powder through a sieve and discard the residue. 

 

2. Now put the sugar along with the cardamom and nutmeg into the dry grinder and powder them finely.

3. Add the sugar powder to the fried gram flour and mix well. Now melt 1 tbsp ghee in a small Kadai and fry the Cashewnuts until light brown. Add the ghee along with the fried cashewnuts to the flour and using your fingers mix well.

4. Now in the same small Kadai melt 3/4 cup of ghee. Let it become warm. Now pouring 2-3 teaspoons at a time mix the ghee with a small amount of the flour and shape into a ball. With 2-3 teaspoons of ghee, you will be able to make 2-3 ladoos at a time, depending on the size. Posting a video below to show the procedure.

5. Repeat this process for the entire flour and store the ladoos in a container. The delicious ladoos are ready to gobble up.

WATCH VIDEO

NOTE:

1. Sieving the fried gram powder after grinding is important as it gives the Ladoo a smooth texture and also tastes better that way.

2. I have mentioned Sugar as 1 cup and not sugar powder, so take care of that. 1 cup of sugar will yield about 11/4 cup of sugar powder and I recommend you use this entire amount. 1 cup of sugar powder will be a little less for the Ladoo.

3. Further elaborating on note 2 if using store-bought sugar powder you can add between 11/4 to 1.5  cups of sugar powder. 

4. Sugar and Ghee are the binding agents of this sweet to better not to add less. Sugar also gives the shine to the Ladoo. Adding very little sugar will result in brittle ladoos which will break on touching as they would not have bonded properly.

5. Note 4 holds good for ghee also. Using very little ghee will also result in the ladoos not retaining form and will break. This said using too much ghee will also result in the ladoo slumping and not retaining form.

6. This is why I have recommended pouring ghee as required, which is 2-3 teaspoons at a time so that we don't end up adding too much, at the same time we will also know the required amount. 

THATTAI/NIPPATU

This savory recipe is a popular South Indian snack and is made during festivals like Janmashtami and Deepawali. In South India festivals are incomplete without making rice-flour based snacks and homemade sweets. 

Usually, the rice is soaked, the water drained, dried on a cloth, and then ground to a flour. Nowadays since most of us are busy both at home and work, I have used store-bought rice flour for this recipe, as it saves time. The most important step in this recipe is the proportion of rice flour and Urad dal flour, which I  have shared below in the recipe. Regarding the use of Butter and its substitutes please refer to the notes.  

In this recipe, Rice flour, Urad dal flour, butter, and spices are combined to form a dough, which is flattened and deep-fried in oil.

To give this recipe my twist I have added another ingredient- a little Pottukadalai/Chutney chana(fried gram)flour. This makes the Thattai crunchy. Grated or sliced coconut can be added, but in this recipe, I have not used them. 

While you are here please have a look at my other recipes like 

Vella Aval/Sweet Poha, Atte ka sheera, Sugiyan, Chakkara Pongal, Carrot Kheer,

Akkaravadisal and more...

Here is the recipe of Thattai/Nippatu for you--

PREP TIME: 15Mins                                       COOK TIME: 45 Mins

TOTAL TIME: 60Mins                                     COURSE: SNACK

CUISINE: SOUTH  INDIAN                            SERVINGS: 20 pcs

AUTHOR: Rajni Ram

Ingredients

Rice flour 1 cup (1 cup=200 gm)                  

Urad dal flour 1 tbsp 

Fried gram flour(Porikadalai/Pottukadalai/chutney chana) 1 tbsp

Butter 1 tbsp 0r 10 gm

Salt as per taste

Red chilli powder 1 tsp( add more for more spice)

Coarsely broken peanuts 1 tbsp

fried gram dal(Pottukadalai) 1 tbsp

Curry leaves around 10 finely chopped

Asafoetida 1/2 tsp

White sesame 1 tsp  

Water as required  

Oil for frying

Directions:

For Urad dal flour--Take a handful of urad dal and dry roast them in a Kadai until light brown and you get a nice aroma. Cool them and grind them to a fine powder and also pass it through a sieve, discard the residue.

For fried Gram flour/Pottukadalai flour- Put a handful in a blender and grind them to a fine powder. Pass it through a sieve and discard residue if any.

 Now in a dish take the rice flour and add the urad dal flour and fried gram flour. Add the butter, salt, chilli powder, asafoetida, coarsely broken peanuts, fried gram, curry leaves, white Sesame, and mix nicely. The flours, spice powders, and butter should combine well. Now add water little by little to make a stiff dough. 

Now in a Karahi take oil for deep frying and heat. While the oil heats up start shaping the Thattai. Take a plastic sheet or Aluminium foil and grease it with oil well. Grease your palms also with oil. Now pinch a small amount of dough(little bigger than lemon) and place it on the plastic/aluminum sheet and using your fingers flatten the ball to a thin circle. Take a fork or toothpick and prick holes all over the dough. Check if the oil is hot enough. To test take a small piece of dough and put it in the oil. If it sizzles and rises immediately then the oil is ready for frying. Now gently lift the foil in your left hand and ease the flattened dough into your right hand by reversing the foil and gently peeling it away. Now gently drop the flattened dough into the oil and fry flipping both sides. Keep flipping and frying until all bubbles in the oil subside and the Thattai is golden in colour. The Spicy and crunchy Thattai is ready to munch as it is or serve as a tea time snack or to offer guests during festivals. Enjoy. Bon Appetit.

STEPWISE RECIPE FOLLOWS:

1. Assemble all ingredients. Follow the method given above for Urad dal flour and fried gram/Porikadalai flour. Coarsely pulse the peanuts too.

2. In a dish take the rice flour, Urad dal flour, fried gram flour, butter, and all other ingredients excluding water and combine nicely.

3. Now add water little by little and form a stiff dough. Take oil ina Karahi to deep fry and heat. heat should be medium-high. 

4. To form the Thattai, take a plastic sheet or aluminium foil and grease it with oil. Grease your palms also with oil. Pinch a small portion of dough, form a ball, and place it on the sheet. Flatten it with your fingers to form a thin circle. Take a fork and prick all over the Thattai.

5. To check if the oil is hot enough drop a small bit of dough in the oil if it rises immediately then the oil is ready for frying. Using your left hand lift the foil and reverse it on your right palm and gently peel away the foil in a backward motion.

Now gently release the flattened dough into the oil and fry flipping both sides, until all the bubbles in the oil subside and the Thattai is a golden colour. Repeat this process for all the dough and store the Thattai/ Nippatu/Chekkalu in an airtight container. 

    

NOTES:

1. Butter is one ingredient that gives the Thattai its crunch and also it's colour. So do not exclude it.  Some recipes suggest using Ghee or hot oil in the dough. I recommend sticking to butter as ghee and hot oil turn the Thattai hard and also the colour turns too brown.

2. Any butter unsalted or salted is fine.

3. Using Pottukadalai/ fried gram powder gives a nice taste and crunch. If you don't have it handy, carryon with other ingredients. The Thattai will still turn out fine.

4. Using white sesame also gives a nice taste to the recipe. If you have it handy add some for sure 

5. Coconut gratings or small bits of coconut are also added, but this time I have not added them. 

If you tried this recipe and liked it please comment below. I would love to hear from you.

If you want the recipes emailed to you leave your id in the homepage near the📧

icon. Whenever we have a new post the recipe will be mailed to you. Thank you for showing interest in Rajjo's Kitchen.

SWEET POHA/VELLA AVAL

This recipe of the humble Poha(beaten rice flakes)/Aval cooked  in Jaggery syrup is one of my favourites.  I make it whenever I have a sweet craving or as an offering(Prasad) for Pujas at home. Healthy and filling at the same time. It makes for a good mid-evening snack(Tiffin) option. Sometimes I make with a combination of other Pohe recipes, to serve during Navarathri when guests visit home.

 Poha is also one of the main offerings during Janmashtami and Ganesh Chaturthi. Lord Krishna is known to have loved them and Pohe is what his friend Sudama got him as a gift. 

Usually, during these two festivals, people just offer the Pohe and jaggery with coconut scraping as a dry mixture for Prasad. I have observed that though there are few who like it this way, many don't enjoy it dry. So what I prefer doing is putting it in a jaggery syrup and stirring it dry, with a dash of ghee, cardamom powder and coconut scrapings it tastes just like Sweet Pongal, but it is dry in texture. 

 There are many variations of the Pohe like Kanda Poha(onion Poha), Masala Poha(tomatoes and onions), Lemon Poha, Puli Aval(tamarind Poha), Vella Aval(Sweet Poha) and  Dahi Pohe/Moru Aval. The Poha can be either thick or thin. For this recipe, I have used the thin one, but the same can be done with the thick one too, just that the soak time will vary. Thick Poha is used for recipes where the Poha is going to cook in a sauce so that it doesn't become soggy. The Sweet Pohe makes for a good and healthy recipe for kids too.

While you are here please visit my other Indian sweet recipes such as 

Atte ka Sheera, Sugiyan, Carrot Kheer, and Pineapple Rabri and more...

This Janmashtami or Ganesh Chaturthi try out this recipe of Sweet Poha or Vella Aval.

PREP TIME: 10Mins                                      COOK TIME: 15 Mins

TOTAL TIME: 25Mins                                    COURSE: DESSERT/SWEET

CUISINE: SOUTH  INDIAN                           SERVINGS: 4

AUTHOR: Rajni Ram

Ingredients:

Poha/Aval( Thin ) 1 cup

Jaggery 1 cup

Coconut gratings 1 tbsp

Ghee 1tbsp

Cardamom powder 1/2 tsp

Cashewnuts around 5 broken to bits

Raisins around 8

Directions:

Pass the Poha through a sieve that has medium-sized perforations, such that the Poha remains in the sieve and the dust and small flakes fall away. Now wash the Poha just once(may become soggy if done more than once)and drain all the water. Let the Poha rest for 10 minutes.

In a thick bottomed vessel put in the jaggery and 1/4 cup water and place it on the flame. Stirring continuously dissolve the jaggery. The syrup should boil for about 2 minutes. Now strain this syrup into a Kadai or thick bottomed pan and add a teaspoon of sugar and add the washed Poha. Turn on the flame and mix the jaggery and Poha well, such that the jaggery syrup has evenly coated the poha. Cook on low flame until all the moisture is absorbed. Now add the cardamom powder and put off the flame. In a small tadka, Kadai heat the ghee and fry the nuts and raisins and drop them into the Sweet Poha and give it a stir. The Sweet Poha/Vella Aval is ready to offer as Prasad or to your guests. This can be made ahead and warmed just before you serve. Enjoy.

STEPWISE RECIPE FOLLOWS:

1. Assemble all ingredients. Powder the jaggery and cardamom and keep ready. Break the Cashewnuts to bits.

2. Sieve, wash the Poha twice drain the water and let it rest for 10 minutes.

3. Now in a thick bottomed vessel put in the jaggery, add 1/4 cup water and switch on the flame. Stirring continuously dissolve the jaggery. The syrup should cook for 2 minutes on low flame. 

4. Now strain this syrup into the Kadai or pan in which you are going to make the Poha. Add a teaspoon of sugar. Add the washed and soaked Poha to the syrup in the Kadai, and switch on the flame. Start stirring and cooking this mixture until the jaggery syrup coats the poha well. Continue to stir until the moisture dries up and the Poha is almost dry. Add the cardamom powder and switch off the flame.

5. In a small tadka, Kadai dry roast the grated coconut gratings until light brown. One has to stir continuously as the coconut will burn if left unattended. Add the roasted coconut to the Sweet Poha and mix well.

6. Now in the same Kadai, the coconut was roasted, add the ghee and fry the nuts and raisins. Put this into the Sweet Poha. The dish is now ready to offer for Puja or to serve guests.

NOTES:

1. If using thick Poha there is no need to sieve the Poha, just wash it around 3 times and then rest it for 10 minutes.

2. Sometimes this recipe I also made by soaking the poha in jaggery water, but I personally do not recommend this as the dish does not last long. The jaggery water is not cooked like unlike the recipe above, so the chances are the Poha will give out a fermented smell in a short time.

3. Since in this recipe, I have boiled the jaggery and made a syrup the Poha can be made ahead, if you have made extra, it can be put in the refrigerator and warmed up the next day. So this method stays good longer.

4. Adding a teaspoon or two of sugar accentuates the taste of jaggery. I always follow this in my jaggery based recipes.

5. More grated coconut can be added if you like the flavour.

If you tried this recipe and liked it please comment below. I would love to hear from you.

If you want the recipes emailed to you leave your id in the homepage near the📧

icon. Whenever we have a new post the recipe will be mailed to you. Thank you for showing interest in Rajjo's Kitchen.

CREAMY TOMATO PASTA

Well, who doesn't love pink Pasta? Yes, pink pasta. Usually, pink pasta is made with a combination of white sauce and tomato pasta sauce. In this recipe, I have used a lot of tomato puree and milk, some cream, and loads of Parmesan cheese. The sauce is extremely slurpy and delicious. The sauce can be used as it is or one can add-in as per their preference.

I am also letting you into a little secret of how restaurants get that creamy texture. I have also used Pangritato(toasted bread crumbs) which takes this dish to a completely different level. This Pasta sauce is very easy to make and the dish gets done very quickly. 

I  have used Spaghetti and a few pieces of Macaroni just for some aesthetic effect and nothing else. You can avoid it completely, or use only Macaroni instead of Spaghetti or use both like I did. Children are sure to love this recipe and adults too and the bowl will be clean.

The use of parmesan cheese gives a nice sharp taste to the sauce. Feel free to add other herbs like Basil, I have used only Italian seasoning. 

While you are here visit other recipes of mine like Schezwan Fried rice,

 Homemade Schezwan sauce, Apple Crumble, Blueberry cheesecake, and more...

Here is the recipe of Creamy Tomato pasta for you--

PREP TIME: 20 MINS                                          COOK TIME: 20 MINS

TOTAL TIME: 40 MINS                                        SERVINGS: 4

 CUISINE:  WORLD FOOD                               AUTHOR: Rajni Ram

Ingredients:

Spaghetti 1 packet (300 gm)

Macaroni 1 handful(optional)

Tomato puree 200 to 250 ml

Cream (medium or high fat) 1/2 cup

Milk 1 cup

Parmesan cheese 1 cup and a little more

Bread slice 1(for the Pangritato)

Pepper powder 1 tsp

Red chilli powder 1 tsp

Garlic 5 pods crushed

Onion 1 finely chopped

Chilli flakes 2 tsp(divided)

Oregano or Italian seasoning 2 tsp(divided)

Cilantro/Coriander leaves finely chopped 2 tsp

Olive oil/butter 2 tbsp

Directions:

Cook the pasta aldente( a little undone- just put off the flame 2 minutes than the recommended time on the pasta packet). Reserve 2 cup of the water in which the pasta cooked and drain the remaining. Pour cold water over pasta, drain it completely and place the pasta in a colander. 

Put 1 tsp of chilli flakes and Italian seasoning in 1 cup of the reserved pasta water and pour this water over the pasta in the colander, the water will drain away but the flakes and the seasoning will stick to the pasta. This step is what gives that flavouring in restaurants( 1 secret revealed).

Now in a wok or pan add 2 tbsp Olive oil/butter and heat. add the crushed garlic and saute for 30 seconds and add the onion. Continue to saute until the onions turn transparent. Now reduce the heat and pour in all other ingredients into the pan, like tomato puree, cream, milk and 3/4 cup of parmesan cheese. Stir the contents nicely over a medium flame until the cheese melts completely and the sauce starts bubbling. Add the reserved cup of pasta water to the sauce and dilute it, this is what gives the sauciness when the sauce becomes thick again( secret 2 revealed😃). Now add the pepper powder, red chilli powder and salt to the sauce and continue to cook. The sauce will now become dense ad thick if it's too thick then dilute again by adding 1/4 cup water. The sauce should be thick and stick to the pasta and not run all over it. Now add the cooked pasta to the sauce and mix nicely. The sauce should have covered all the pasta nicely. Now add the chopped Cilantro, Italian seasoning and top up with the remaining Parmesan cheese, cover and cook for a minute. Put off the flame and serve immediately. Yummy saucy pasta is ready. Enjoy. Bon Appetit. 

For the Pangritato: Toast one bread slice with a little butter until crisp and powder it. this powder is Pangritato, basically toasted bread crumbs.

They are used a lot in  Italian cooking.

STEPWISE RECIPE FOLLOWS:

1. Assemble all ingredients.

Cooking the pasta perfectly- Take about 2 litres of water in a big vessel( I prefer a flat and broad one) and boil it. When it begins to boil add a teaspoon of salt(reduce heat before you add salt or the boiling water will overflow), a teaspoon of oil and add the pasta. Keep stirring and cooking it and keep checking in between if it is done. Remember that you have put off the flame while it's still a little undone or let's say when it is 3/4 done. Remember to reserve 2 cups of this water and drain the rest. Immediately pour some cold water over the pasta and drain it. Place the pasta in a colander. Add 1 tsp of red chilli flakes and oregano seasoning to 1 cup of the reserved pasta water, a pinch of salt and pour it over the pasta that is cooling. This step ensures that the pasta is full of flavours.

2. In a wok/pan add 2 tbsp butter or olive oil and heat. Add the crushed garlic and saute for 30 seconds. Now add the onions and saute until they turn translucent.

3. Now reduce the flame to low and add the tomato puree, cream, milk and 3/4 of the  Parmesan cheese and cook until the cheese melts. Keep stirring. The sauce will thicken. Now pour the remaining pasta water or regular water is fine too if you don't have enough pasta water and dilute the sauce.

4. Now add the salt, red chilli powder, pepper powder, chilli flakes and simmer the sauce until it thickens again. Now put in the pasta into the sauce and mix it nicely, the movement should be from bottom to top so that the sauce spreads evenly over the pasta. 

5. Finally, reduce the flame and top up the pasta with the remaining cheese and cook covered for a minute until the cheese melts. Now put off the flame and add the Pangritato. Enjoy this yummy pasta piping hot.

NOTES:

1. For any pasta recipe to turn out well, cooking the pasta carefully is very important.

2. Zucchini, Broccoli, Red onions etc can be added to the sauce. if adding them, add after sauteeing the onions and saute them also for 3 minutes.

3. If Parmesan is not available Cheddar also can be used, but definitely, there will be a difference in taste.

4. The sauce I made was just enough to put the pasta in, you can make more if you like it very saucy.

5. If you forget to reserve the pasta water, it is fine. Just continue with regular water or vegetable broth if you have. 

6. I have added Macaroni only for the aesthetics, it fine if the recipe is made without it too.

 

If you tried this recipe and liked it please comment below. I would love to hear from you.

If you want the recipes emailed to you leave your id in the homepage near the📧

icon. Whenever we have a new post the recipe will be mailed to you. Thank you for showing interest in Rajjo's Kitchen.