Tag Archives: diwali snack recipe

Mung Bean Ladoo recipe /Paasipayaru urundai /Whole GreenLentil Ladoo – Diwali Ladoo recipe

Standard

Rarely do I use to prepare Mung dal/Paasiparuppu/Split Greengram laddu, but one of my friend suggested me to prepare Mung Bean/Paasipayaru/Whole GreenLentil Laddu which her grandma prepares very often, because of its packed health benefits. I too tried out, and it was a very delicious and I am glad that my kids loved it a lot. Let me share one of the healthiest recipe with you all for this Diwali/Deepavali. Let us move on to the recipe…

Do check out my other Diwali/Deepavali recipes in this link: https://madraasi.com/2015/11/03/deepavali-diwali-sweets-and-savories/ and other laddu recipes in this link: https://madraasi.com/recipes/snacks/.

Mung Bean Laddu / Paasipayaru Laddu

Mung Bean Laddu / Paasipayaru Laddu

Ingredients:

  • Mung Bean / Whole Green Lentil / Paasi Payaru – 1 cup
  • Sugar – ¾ cup
  • Ghee/Clarified butter – ¼ cup
  • Cardamom powder – ½ tsp
  • Cashew nuts – 5 nos
  • Almonds/Badams – 5 nos
  • Salt – ¼ tsp

Preparation:

  • Dry roast whole green lentil/paasi payaru/mung bean, until nice aroma comes out or until it starts turning brown in colour.
  • Blend cashew nuts and badam to a coarse powder and keep it aside.
  • Blend sugar to a fine powder.
  • Blend the roasted whole green lentil/paasi payaru to a fine powder and keep it aside.
  • Sieve the ground green lentil and transfer to a bowl.
  • Add in the powder sugar, powdered cashew nuts and almond mixture and cardamom powder. Mix all these together.
  • Heat ghee/clarified butter in a kadai, pour it to the flour mixture and mix it with the spoon.
  • When the heat comes down, mix it well with your hands and grease your palm with ghee and start rolling small quantity of flour to balls (laddus).

Store it in an air-tight container, so that it stays fresh for a week time.

Also check out our Rava Ladoo recipe, Besan Ladoo Recipe, Sesame Ladoo recipe, Paneer Ladoo recipe , Aval Ladoo / Poha Laddu recipe and Bajra Ladoo / Kambu Ladoo recipe.

Milk Poli / Paal Poli

Standard

Milk Poli is one among the festive recipe which is simple, easy and delicious. It stays fresh for a day, so prepare only the quantity you require. In case when it’s leftover, this can also be refrigerated for a day, bring it room temperature and slightly heat them before you serve. A perfect sweet Diwali and RakshaBandhan to decorate the plate.

Let us move on to the recipe…

It’s Friday, I am taking it to Fiesta Friday #88 hosted by Angie@thenovicegarderner.

Ingredients:

  • Maida / All-purpose flour – 1 cup
  • Salt – ¼ tsp
  • Water – as required
  • Oil – for deep frying
  • Milk – ½ litre
  • Coconut (grated) – 1 cup
  • Sugar – 5 tbsp
  • Food colour (red, yellow, green) – a pinch
  • Saffron strands – few strands

Preparation:

  • Take the all-purpose flour/maida along with salt and mix it well, pour in water little by little and start kneading the flour, roll it a ball.
  • Pour in 3 tsp of oil, knead it again and roll it to a ball.
  • Take small portions of the dough, roll it to small balls, flatten then with the rolling pin, and keep it aside. Cut them to desired shape if required.
  • Meanwhile boil the milk, add in sugar and keep in medium flame until it reduces to half the quantity. Remove from fire and let it cool down.
  • Heat oil the kadai for deep frying, gently drop the flatten poli one by one and swap the sides and fry them until golden brown.
  • Drain the oil, soak the poli in the milk for few seconds and remove it to a plate (continue this with all the poli).
  • Heat a tbsp. of ghee/clarified butter in a kadhai, add in the grated coconut and cook until the raw smell goes off.
  • Transfer only the grated coconut to a plate, divide them to three portions, sprinkle the food color, powdered sugar over them and mix it well with your hands.
  • Keep the leftover milk in low flame and let it reduce in quantity and thicken to a paste.
  • Arrange all the poli’s in a plate, sprinkle the colored grated coconut, saffron strands and finally drizzle the thicken milk over it.

Do check out my Jeera Poli recipe in this link: https://madraasi.com/2015/08/30/jeera-poli/.

Do check out my other sweet recipes in this link: https://madraasi.com/recipes/snacks/

 

Paruppu Vadai / Masala Vadai / Lentil Fritters

Standard

Paruppu vada is one among most common street food all over TamilNadu, you can get it all over the tea stalls early in the morning and during evenings. Not only it’s found in stall, there are also vendors who sell them along with tea in a cycle.

Also this vadai has few more names according to the area – Aama Vadai, Paruppu vadai and Masala Vadai

A most important festive recipe, a traditional and authentic dish prepared in all south Indian families. This vada goes out well with breakfast like Idly, Dosa, also a perfect side dish for lemon rice as lunch.

Do check out my other snacks recipes in this link: https://madraasi.com/recipes/snacks/.

This vadai tastes delicious with a crunchy texture and so goes perfectly with Tea. Let us move on to the recipe…

I am taking this to Fiesta Friday#89 hosted by Angie@thenovicegarderner.

Paruppu vadai / Masala Vadai / Lentil Fritters

Paruppu vadai / Masala Vadai / Lentil Fritters

Ingredients:

  • Split Bengal gram / Channa dal / Kadalai Paruppu – 1 ½ cups
  • Red chilies – 3 nos
  • Fennel seeds – 1 ½ tsp
  • Garlic – 5 cloves
  • Onions – 2 nos (medium sized)
  • Coriander leaves – 3 stalks
  • Curry leaves – a sprig
  • Rava / Semolina / Sooji – 1 tbsp
  • Salt to taste
  • Oil for deep frying

Preparation:

  • Soak the channa dal / kadalai paruppu / split Bengal gram for almost 2 to 3 hrs.
  • Grind red chilies, fennel seeds and garlic to a coarse paste without adding water.
  • Peel and finely chop the onions and coriander leaves. Keep it aside.
  • Drain the water from the channa dal/paruppu/bengal gram and grind them to a coarse paste without adding water.
  • Transfer the ground dal /gram/paruppu mixture to a wide mouth bowl, along with the ground spice mixture.
  • Sprinkle semolina/rava/sooji and required salt, mix them all together with your hands.
  • Heat oil in the kadai, take small portions of dough, roll it to a small balls, flatten it with your palm, transfer it the other hand and gently drop it to the hot oil.
  • Swap the side, when it start turning golden brown, cook in medium flame else it would be burnt and browned before it’s cooked.

Serve hot with a cup of Coffee, unbeatable with a cup of Filter Coffee or Tea.

Making of Masala Vadai / Lentils Fritters —

Note: Do not add water while grinding, then the batter will become runny and the fritters will never ne crispy and crunchy.