Wednesday 28 November 2012

Mullangi Thayir / Radish Raita




INGREDIENTS

1 Cup Grated Radish (Only White part)
2 Green Chilies
1 Sprig Curry Leaves
1 Onion (Finely Chopped)
½ Tsp each Mustard Seeds and Urad Dal
½ Tsp Cumin Seeds
1 Cup Curd
1 Tbsp Cooking Oil
Salt to Taste


METHOD


1. Heat a wok with the oil, add Mustard Seeds mixed with urad dal, and Cumin Seeds, when it starts splutter, add curry leave and onion. Fry till it turns translucent.


2. Now Add grated radish and cook it properly by adding 2 pinches of salt.



3. Now switch off the flame and leave it for 5 minutes, finally add curd, salt and mix it properly,  


4. Mullangi Thayir is ready to serve with Chappati / Roti else you can have it with Briyani / Pilau as a raita.

Thanks and Regards,
Latha

Tuesday 27 November 2012

Wednesday 21 November 2012

Urad Dal Laddoo / Ulundha Parrupu Urundai





INGREDIENTS

1 Cup Urad Dal
1 Cup Granulated Sugar
75 gms Ghee
2 no Cardamoms
3 – 4 no Almond and Cashew nuts (each) (Fried)


METHOD


1. Take a wok and roast the Urad dal in low flame, till it turns golden brown. Allow it to cool

2. Take roasted Urad dal, sugar and cardamoms in a mixer Jar and make a fine powder.
 
3. Transfer to a plate, and add melted ghee over this mixture.


4. Add fried almonds and cashew nuts and mix it properly.


5. Make small sized balls. Enjoy!

Note: Don’t add too much of ghee be’z it will help you to make a balls very easily but it can’t retain its shape after placing it on a plate.


After adding ghee the texture of flour should be like a bread crumbs 

Thanks and Regards,
Latha
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