Tag Archives: diwali snack

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

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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

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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/

 

Ulunda Vadai / Fritters

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Vadai / Fritters is one of the most common or traditional food among Tamilians. Vadai is prepared on all occasions and so it is been the must in the festive dishes list. Vadai is available in all nook and corner streets of Tamilnadu in Tea shops and also comes under street food list.

Vadai can be served as breakfast and snacks. There are many varieties of fritters among all those varieties, this Blackgram / Ulunda paruppu / Urad dal Vadai is the most common. It’s been prepared in by all south Indian families. It is easy and simple recipe, but it taste good only when it comes to the perfection else it would be a disaster.

Two important things where people suffer in preparing this vadai are making holes in the middle and the consistency of vadai batter. Most of the people feel difficult to make hole in the centre and few confuse with the batter. Let me share the recipe along with the tips…

Ingredients:

  • Whole White Blackgram / Ulundam Paruppu / Urad dal – 1 cup
  • Onions – 1 ½ nos
  • Black Pepper – ½ tsp
  • Cumin seeds – ½ tsp
  • Curry leaves – two sprigs
  • Salt to taste
  • Oil for deep frying

Making of Ulunda Vadai / Lentil fritters –

Preparation:

  • Soak the urad dal/ulundam paruppu/blackgram in water for 2 to 3 hrs (more it soaks the batter becomes more fluffy).
  • Drain the soaked urad dal and grind them in mixer by sprinkling little water, only when it gets struck.
  • When it’s almost ground, Add in the black pepper, cumin seeds and salt to the batter and grind them to fine paste.
  • Peel and finely chop the onions, also chop the curry leaves roughly.
  • Transfer the batter to a bowl, add in the chopped onions and curry leaves. Stir well with your hands.
  • Heat the oil in the kadai, Keep a small bowl of water near the batter.
  • Now dip your palm in the water and gently take a portion of batter, transfer it to your palm (where you dipped water), now place your index finger in the center of the batter and drag the hole to a big size.
  • Check for the oil, and gently drop it to the oil with your index finger.
  • Swap the side after 2 mins and cook both sides, remove the vadai, when it turns golden brown.

Serve hot. Goes out well with sambar and chutney.

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