Turmeric Milk (Manjal Panangarkandu Paal) / Haldi dhoodh – Indian Winter recipes

Turmeric Milk (Manjal Panangarkandu Paal) / Haldi dhoodh – Indian Winter recipes

Turmeric Milk (Manjal Panangarkandu Paal) is prepared during winters in most of the Indian families. Turmeric milk is known as Panagarkandu Paal (பணங்கற்கண்டு பால்) or Manjal Milakku Paal (Turmeric Pepper Milk) in Tamil and known as Haldi Dhoodh in Hindi. In Tamil nadu, we use to prepare this milk with fresh turmeric, dates palm jaggery (panangarkandu), black pepper. Turmeric Milk (Manjal Panangarkandu Paal), is good for sore throat and cold. It helps in weight loss and also helps in better sleeping during nights.

I got Dates Palm Jaggery from Ekgaon, an online portal that connects farmers across India. Click Here for purchase from Ekgaon.

CLICK HERE for more Beverages recipe.

Turmeric Milk (Manjal Panangarkandu Paal)

Turmeric Milk (Panangarkandu Paal) / Haldi Doodh / Indian winter recipes

Turmeric Milk (Manjal Panagarkandu Paal)

Turmeric Milk (Panagarkandu Paal) can also prepared with turmeric powder instead of fresh turmeric roots and Jaggery instead of Dates Palm Sugar. A very simple but healthy drink that can be prepared in minutes, with perfection even by beginners. Give a try and share your feedback.

Turmeric milk (Panangarkandu Paal), Haldi doodh, fresh turmeric recipes

Turmeric Milk (Panangarkandu Paal) / Haldi Doodh / Indian winter recipes

Ingredients:

  • Turmeric Roots / மஞ்சள் – 30 to 50 gm
  • Milk / பால் – 1 litre
  • Dates Palm Jaggery / பணங்கறகண்டு – ½ cup
  • Black pepper / மிளகு – 2 tsp

Making of Turmeric Milk / Panangarkandu Paal / Haldi Doodh –

 

Preparation:

  • Peel and chop the turmeric roots.
  • Crush the turmeric roots using mortar and pestle.
  • Add black pepper to turmeric and coarsely crush it.
  • Boil milk in a heavy bottom pan, add in the coarsely crushed turmeric roots and black pepper.
  • Bring it to boil, add in the dates palm jaggery to it.
  • Mix it well, let it boil for few mins in low flame or until the milk thickens.
  • Remove it from fire, strain the milk, and transfer it to vessel.

Serve hot or warm.

Note: Make sure to serve hot or warm, otherwise it never works and the taste of black pepper would make the milk more spicy and uncomfortable to drink. You can adjust the quantity of black pepper and dates palm jaggery as you required.

 

 

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Curry Puff / Tea-time Snack

Curry Puff / Tea-time Snack

Curry Puff is a deep-fried tea-time snack, which is available in all the nook and corner of the streets of Malaysia. Curry Puff being my favorite when I was in Malaysia, most of the time it would be my tea-time snack. Curry Puff is a deep-fried puff, where the stuffing is prepared by using potato. In Curry Puff, the outer coating is made of All-purpose flour (maida), kneaded with water, salt and little oil. Stuffing adds more taste to the Curry Puff, it resembles the taste of potato masala but more spiciness and little more flavored with curry powder.

Curry Puff / Tea-Time Snack

Curry Puff / Tea-Time Snack

Coming to Deep Fried snack, most of us avoid it, due to the cholesterol content and the risk of heart diseases, but recently I came across Emami Healthy and Tasty which has wide range of oil. Among their varieties I got to try Emami Tasty and Healthy – Refined Rice Bran oil and Kachi Ghani Mustard Oil

CLICK HERE for more Snack recipes.

Preparation of Curry Puff:

I have prepared this Curry Puff with Emami Healthy and Tasty Refined Rice Bran Oil – it helps in lowering the bad cholesterol, reduces the risk of heart diseases, moreover it is rich in Vitamin A, D and E and due to its high smoking point, it can be used in any type of cooking.

Taking it to Fiesta Friday #204 hosted by Angie@thenovicegarderner.

Let me share the recipe of Curry Puff, give a try and share your feedback…

Ingredients:

  • Maida / All- Purpose flour – 1 cup
  • Boiled Potato – 2 nos (medium sized)
  • Onions – ½ no (medium size)
  • Curry leaves – a sprig
  • Chilli powder – 1 tsp
  • Curry Masala / Curry Powder – 1 tsp
  • Turmeric powder – ¼ tsp
  • Salt – 1 ½ tsp
  • Emami Healthy and Tasty Refined Rice Bran Oil – 1 ½ cups

Making of Curry Puff:

 

Preparation:

  • Take maida, ¾ tsp of salt, mix it well, pour water little by little and knead it to a dough, add a tsp of oil, continue kneading it and cover it with a wet cloth, let it rest until the stuffing is done.
  • Heat a tsp of Emami Healthy and Tasty Refined Rice Bran oil, add the onions, turmeric powder, mashed potatoes and cook for a min.
  • Add in the chilli powder, curry masala, coriander leaves, salt and cook until the raw smell of the masala goes off.
  • Remove it from fire, wait until it reaches room temperature.
  • Divide the dough into small pieces, flatten it, take the Curry Puff mould, place the flatten dough over the mould.
  • Put a tbsp of potato masala, to the dough, fold the mould, remove the leftover dough.
  • Gently remove the Stuffed Curry Puff from the mould.
  • Meanwhile heat a cup of Emami Healthy and Tasty Refined Rice Bran oil, gently slide in the stuffed puff, cook on both sides in medium flame.
  • Cook until it turns golden brown, strain the oil, and remove it from fire.

Serve hot with Tomato sauce.

 

Dry Fruits Chicken Gravy / Winter Chicken Gravy / Rich Chicken Gravy recipe

Dry Fruits Chicken Gravy / Winter Chicken Gravy / Rich Chicken Gravy recipe

Dry Fruits Chicken Gravy is a most delicious, creamy, rich chicken gravy that is perfect to prepare during winters. Dry Fruits Chicken Gravy is mildly sweet, spicy and little tangy loaded with dry fruits and creamy texture.  Dry Fruits Chicken goes out well with any Indian flat breads, best for lunch and ok for lunch.

More Cooking Videos of Chicken – CLICK HERE.

Dry Fruits Chicken Gravy, Chicke gravy recipe, chicken gravy for chapathi, dry fruits recipe

Dry Fruits Chicken Gravy / Winter Chicken Gravy / Winter Recipes

When I have too much of dry fruits and longed to prepare a chicken gravy for dinner, thought why not to prepare with dry fruits and here results this dish – Dry Fruits Chicken Gravy. Give a try and share your feedback with us…

CLICK HERE for more Chicken Recipes. Taking this to Fiesta Friday #208 hosted by Angie@thenovicegarderner.

Ingredients:

  • Chicken – ½ kg
  • Butter – 1 ½ tbsp
  • Onion – 1 no (medium size)
  • Garlic – 4 cloves
  • Cashew nuts – 10 nos
  • Almonds / Badam – 5 nos
  • Raisins (yellow + Black) – 10 nos
  • Dates – 5 nos
  • Prunes – 5 nos
  • Black Pepper powder (I have used six medley pepper) – 1 tsp
  • Chilli powder – 1 tsp
  • Salt – 1 ½ tsp

Preparation:

  • Soak 7 cashew nuts and almonds in warm water for 20 mins, peel the skin of almond / badam and grind it to a fine paste by adding little water.
  • Take 7 nos of raisins, 4 dates, 4 prunes in a bowl, soak in water for 10 min and grind it to a fine paste.
  • Peel and finely chop the onions and garlic pieces, keep it aside.
  • Heat 1 tbsp butter in a heavy bottom vessel or Kadai, add onions, garlic and cook until they start turning golden brown in color.
  • Add chicken pieces, sprinkle black pepper along with salt, cook for 2 mins.
  • Pour in the ground raisins mixture, cook for a min.
  • Now pour a cup of water and cook until the chicken is soft and tender.
  • Pour in the ground cashew nut mixture, cook for few mins or until the gravy thickens.
  • Heat the leftover butter, chop the leftover cashew nuts, raisins, dates, prunes into pieces and add it, cook for few mins.
  • Pour it to the gravy and remove it from fire.

Serve hot.