Tag Archives: tea time snack

Nei Kadalai recipe / Roasted Channa Dal / How to make nei kadalai

Nei Kadalai recipe / Roasted Channa Dal / How to make nei kadalai

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.

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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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Ingredients:

  • 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 –

Preparation:

  • 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.

Instant Rava Dhokla recipe / Instant Semolina (Sooji) Dhokla recipe – Tricolour Dhokla / Independence Day Special

Instant Rava Dhokla recipe / Instant Semolina (Sooji) Dhokla recipe – Tricolour Dhokla / Independence Day Special

Wishing everyone a Happy Independence Day from Madraasi

India and we Indians celebrating our 70 th Independence Day, today is being a great pride for each and everyone of us. Like I shared last year Why India is Unique from all the other countries – It’s one and only “Unity In Diversity”, how many of us agree that still we keep up the unity in diversity in mind – few of us right. Wish everyone one of us to respect, follow and to share thoughts more and more about unity in diversity among us.

Instant Rava Dhokla recipe / Instant Dhokla recipe / Tricolor Dhokla recipe – Independence Day Special

As a food blogger, last year it was Tricolor Kesari and two years back it was Tricolor Sandwich and this year 2017 sharing a Tricolor Instant Rava Dhokla, give a try…

Dhokla topped with sweet water tempering – Instant Rava Dhokla recipe / Instant Dhokla recipe / Tricolor Dhokla recipe – Independence Day Special

Preparation Time – 10 mins

Cooking Time – 20 mins

Serves – 4 nos

Ingredients:

  • Rava / Semolina / Sooji – 1 cup
  • Sour Curd – 1 cup
  • Water – 1/3 cup
  • Eno (original flavor) / Cooking soda – 1 tsp
  • Cooking oil – 1 tsp + 1 ½ tbsp
  • Mustard seeds – ½ tsp
  • Cumin seeds – ½ tsp
  • Green chilli – 1 no
  • Curry leaves – a sprig
  • Salt – ¾ tsp (as per your taste)
  • Sugar – 2 tsp
  • Food color (orange and green) – ¼ tsp each
  • Lemon juice – 1 tsp

Preparation:

  • Take rava/semolina/sooji, Eno, sour curd, salt all together in a bowl, mix them well by pouring water little by little and make sure no lumps are formed.
  • Let it rest for few mins, meanwhile boil water in a steamer or idli vessel.
  • Divide the dhokla batter to three equal portions, add orange food color to one portion and green food color to the other portion. Mix it well.
  • Grease the dhokla mould with oil, pour the batter, first orange, then white and later green as the three portions.
  • Place the mould in the stand and steam it in the steamer for 15 mins or until the dhokla is cooked (spoon inserted in the middle of the dhokla should come out clean).
  • Meanwhile, heat 1 ½ tbsp of oil in a pan, add mustard, cumin seeds and curry leaves, wait until they crackle, add the slit green chili and cook for a min.
  • Add sugar and pour water and a tsp of lemon juice, bring it to boil for 3 mins and remove it from fire.
  • Remove the dhokla gently to a plate, pour the tempered sweet water over the dhokla.

Serve hot.

Bread Scramble / Bread Bhurji / How to scramble bread – Easy and Quick Breakfast

Bread Scramble / Bread Bhurji / How to scramble bread – Easy and Quick Breakfast

Bread scramble is an easy, simple and quick breakfast or a tea-time snack that goes out well with cup of coffee or tea. My hubby was the one who told me about this dish, as he used to have this in the office canteen. Also, this would be perfect when you have few slices of bread, you no need any side dish for dish. Let me share the recipe…

CLICK HERE for Breakfast recipes and CLICK HERE for Snacks recipes

Taking it to Fiesta Friday #161 hosted by Angie@thenovicegarderner.

Bread Scramble / Bread Bhurji / Scrambled Bread Egg - Easy and quick Breakfast recipes

Bread Scramble / Bread Bhurji / Scrambled Bread Egg – Easy and quick Breakfast recipes

Ingredients:

  • Bread slices – 8 nos
  • Eggs – 4 nos
  • Onion – 1 no
  • Chilli powder – 1 tsp
  • Garam Masala – 1 tsp
  • Curry leaves – a strand
  • Butter – 2 tbsp
  • Salt to taste

Making of Bread Scramble / Bread Bhurji / Scrambled Bread Egg –

Preparation:

  • Cube the bread slices to medium pieces.
  • Peel and finely chop the onions into pieces.
  • Heat a heavy bottom vessel, add half of the butter and toss the cubed bread slices.
  • Remove from fire and transfer it to a plate, once they start turning golden brown in color.
  • Heat the leftover butter in the same vessel, add curry leaves once they crackle, add the onions.
  • Cook until the onions turn golden brown in color.
  • Add the chilli powder, garam masala, cook until the raw smell goes off.
  • Break the eggs one by one and continue stirring it.
  • Cook in medium flame, once the eggs are half done, add the bread slices and stir it well.
  • So, that the bread slices get coat well with the eggs.
  • Cook for few mins or until they are scrambled to the perfection.
  • Remove it from fire.

Serve hot with a cup of coffee or tea.