Paruppu Podi/Dal Powder

Paruppu podi/Dal powder is south Indian special spice powder that can be mixed with white rice and with some ghee, taste delicious . This powder can stay good for over a month if stored in an airtight container.

Preparation Time : Under 15 minutes
Cooking Time: Under 10 minutes


INGREDIENTS:

Toor dal - 1/2 cup
Roasted Split  Gram Dal/Pottu kadalai - 1/2 cup
Dry red chilli - 4 no.s
Cumin seeds - 1 teaspoon
Black pepper - 1/2 teaspoon
Garlic - 4 cloves
Salt - 1 teaspoon
Asafoetida powder - as required
Oil - 1 teaspoon(For frying garlic)

METHOD:

1. In a pan, dry roast toor dal for 2 minutes.

2. Now add cumin seeds and black pepper and fry for another few minutes.

3. Now add dry red chilli to that.

4. Now add roasted split gram and fry for a minute and turn off the stove.

5. Set aside the above contents. Now in the same pan, add a teaspoon of oil. Roast garlic , till they turn golden brown.

6. Allow the contents to cool completely. Then before grinding add salt and asafoetida powder. Grind them to a smooth powder.

7. Paruppu podi/ Dal powder is ready. In hot rice, mix some ghee and add some paruppu podi . It taste delicious. Papad as a side dish goes well for this dal powder rice !.

SEE ALSO: Sambar powder, Dosai podi ,Rasam powder

Moong Dal Dosa

Healthy, protein rich moong dal/pasi paruppu dosa. This dosa is made only with moong dal without adding any rice ! Hence it is ideal for people who are looking for protein rich foods to lose weight and get fit .

Preparation Time: 15 minutes
Cooking Time : 20 minutes
Yields - 5 to 6 no. of dosa

INGREDIENTS:

Moong dal/ pasi paruppu  - 1 cup
Green chilli - 1 no
Ginger - 1 inch sized
Coriander leaves - as required
Salt - as required
Turmeric powder - 1/2 teaspoon
Oil - For making dosa

METHOD:

1. Soak moong dal for 4 to 5 hours.

2. Now drain the water from soaked moong dal and grind it with ginger and green chilli (Do not add salt now). When you are grinding, add little water, so that you get a smooth and thick paste.

3. Now , add turmeric, chopped coriander leaves and salt. Add water to your desired consistency. The batter should be little thick and flowing consistency.

4.  Spread the batter on a pan. Add oil and cook on both sides.

5. Serve with any chutney of your choice !.

SEE ALSO: Mint Coriander Chutney, Tomato Onion Chutney 

Kalakand

Kalakand is a sweet made using condensed milk and paneer. This sweet requires very less time to prepare and doesn't require any additional sweetener or sugar . The sweetness in the condensed milk is enough and taste very delicious !.

Preparation Time: 15 minutes
Cooking Time:  15 minutes
Yields: 17-18 pieces

INGREDIENTS:

Condensed Milk - 1 can (300 gms appox.)
Paneer - 1 cup(From 1 liter of whole milk)
Whole milk - 2 table spoon
Cardamom powder -1/2 teaspoon
Chopped nuts - as required for garnishing( Cashews,almonds)

METHOD:

1. In a large vessel, boil 1 liter of whole milk. When it boils well and raises up , add lemon juice ( 1/2 lemon squeezed). The milk starts to break.

2. Filter the paneer in a thin white cloth. Squeeze out all the excess water from the paneer.

3. Grease aluminium foil with ghee and place it on a plate and set aside. Crumble the paneer to pieces. Now in a pan, add condensed milk and warm it in medium and low flame.

4. Now add crumbled paneer, 2 tablespoon milk and cardamom powder .

5. Now mix the contents well. Keep stirring them in a medium flame. The mixture starts to thickens.

6. The texture of kalakand should be moist and grainy( as in picture below). It takes approximately 7 to 8 minutes to get that texture. Don't  over cook as it will turn very dry . The mixture should be moist,juicy and soft.

7. Now pour the mixture in the greased aluminium foil. Sprinkle chopped nuts on the mixture. Press gently with your hands so the chopped nuts stick to the mixture well.

8. Allow it cool down. Then, cover it with another aluminium foil.

9. Refrigerate it for 2 hours. Then take it out and cut in to pieces using knife.

SEE ALSO: Milk peda, Milk powder gulabjamun, Padar peni