Nei Kadalai is a crunchy and spicy snack popular among south Indians, this can be prepared in bulks and stored in an air-tight container once it reaches room temperature. It stays fresh for a week time. Not only as a snack, this goes out well with a cup of coffee or tea and also a perfect side dish for curd rice and lemon rice.
Nei Kadalai / How to make Nei kadalai / Roasted Channa dal – Indian snack
Nei Kadalai is prepared by soaking split chick pea or kadalai paruppu in water for few hrs, later deep fried in oil and mixed with spice powders. You can adjust the level of spice powder as per your taste. Let me share the recipe…
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- Split Chick peas / Kadala Paruppu / Channa dal – 1 cup
- Red chilli powder – 1 tsp
- Turmeric powder – ½ tsp
- Asafoetida – ¼ tsp
- Salt – ½ tsp
- Curry leaves – a sprig
- Oil – 2 cups (for deep frying)
Making of Nei Kadalai recipe –
- Soak channa dal / kadala paruppu / split chick pea in a bowl of water, for almost 6 hrs.
- Drain the water completely, pat it well with a cloth, spread it over a cloth and let it dry for 30 mins.
- Heat oil in a kadai, add in a spoonful of channa dal / kadala paruppu to it, fry them until the turn golden brown or ooze sound goes off.
- Drain the oil and remove it from fire. Let it rest for 5 mins.
- Meanwhile deep fry the curry leaves in the oil, drain the oil, remove it from fire.
- Add it to the roasted channa dal, wait until it reaches room temperature (else if the masala powders are added, it would become soggy)
- Sprinkle chilli powder, turmeric powder, asafetida, salt and Mix it well, only when it reaches room temperature.
- Store it in an air-tight container, it stays fresh for a week.
Note: Fry the soaked channa dal, once when the whole water is drained, else it would splatter when it’s getting fried in oil. Cook in medium flame, otherwise it would get burnt easily.
Corn Flour Halwa is a very easy, simple and ready in minute’s halwa, compared to all the other halwa’s. Corn Halwa is prepared in many color by adding food color, like green, yellow, orange or red. Corn Flour Halwa has a glassy appearance, which melts in mouth with delicious taste and little crunchiness of Cashew nuts induced in the halwa. Let me share the recipe…
Taking it to Fiesta Friday #140 hosted by Angie@thenovicegarderner.
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Corn Flour Halwa / Bombay Halwa / Karachi Halwa
- Corn Flour – 1 cup
- Sugar – 1 ½ cup
- Water – 1 cup + 1 ½ cups
- Ghee / Clarified butter – 2 tbsp
- Cardamom powder – ½ tsp
- Cashew nuts – 15 nos (broken into pieces)
- Food Color (red) – ¼ tsp
Making of Corn Flour Halwa / Bombay Halwa / Karachi Halwa –
- Take corn flour and food color in a wide mouth bowl, pour 1 ½ cups of water, mix well, so that the corn flour dissolves well in water and make sure no lumps are formed.
- Meanwhile, take sugar in a heavy bottom pan or kadai, pour 1 cup of water, and mix well until the sugar dissolved.
- Cook in medium flame, until it thickens (not sugar syrup consistency, before reaching sugar syrup consistency).
- Pour the corn flour water, keep on stirring otherwise lumps would be formed.
- Cook in medium flame, meanwhile heat ghee/clarified butter in a kadai, add the cashew nuts and fry them until they turn golden brown in color.
- Pour the roasted cashew nuts and ghee to the corn flour, mix well, until it comes to the halwa consistency.
- Grease a tray with a tsp of ghee/clarified butter and transfer the halwa to the tray, spread it evenly with the backside of the spoon, sprinkle cardamom powder and let it rest for 10 mins.
- Now gently slice the halwa into equal shapes.
Serve hot or at room temperature.
Diwali / Deepavali – 2015
Diwali / Deepavali – 2015
Deepavali celebration at our home, clicks during pooja. Let me list out the dishes and click on the name of the food for recipe link:
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