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Haldirams Indian Snacks

Haldirams indian snacks available for sale across USA
Variety of haldirams snacks available across USA. Variety is the spice of life
Items sold included:
Dahi kebab
Sabudhana tikki
Veg shami kebab
Soya shami kebab
HAra khara kebab

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Soya Balls And Gravy

Soya Balls And Gravy is a great dish made out of soya chunks and soya milk (condensed form of soya)
Ingredients Needed :
Soya Balls (boil it in water with a pinch of salt) – 1 cup
Soya Milk (condensed solid form and tkes the form of a paneer) – 1 cup
Garlic – 1cup
Green chillies – 6
Onions (big onion) – 2
Capsicum (kodai milagai) – 2
Corn Flour – 1cup
Salt – as needed
Oil – as needed

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Kichadi 15 min tiffin recipe

I like sooji upma and wanted to flavour sooji upma with vegetables today. Thats wherein I stumbled across an interesting dish kichadi. This can be prepared with oil or ghee depending on your flavour level
Ingredients Needed:
Oil/ghee – as needed
sooji – roast in oil and let it cool – 1 cup
carrot,beans, peas – cut and half boil it – Add more vegetables like potato, cauliflower depending on need
salt – as needed
cinnamon, cloves – as needed
onion – 2 cut into pieces
green chillies – 4 to 6 depending on taste
curry leaves – as needed
cashews – as needed
tomato – 3 cut as needed
Method of Preparation :
1) In pan add oil, add cinnamon, cloves
2) Add onion, green chillies, curry leaves, cashews and cook well
3) Add tomatoes and cook well
4) Add salt and turmeric let it cook for few mins
5) Add half boiled vegetables and mix well
6) Add water and let it boil for few minutes
7) Add sooji and cook well

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How to Prepare Idli Chilli Powder Idli Milagai Podi

Idli chilli powder/idli millagai podi is a great side dish with south indian tiffins like idli and dosa.

Ingredients :

Ulutham paruppu/urud dhal (oulse used for preparing idli/dosai) – 2 cup

channa dhal/kadalai paruppu (pulse used for preparing sambar/pappu) – 2 cup

Red chillies – 20 (depends on spice intake)

salt – as needed

Asafoetida/perungayam – as needed

Black ellu (sesame) – 1 tsp

Method Of Preparation :

1) Microwave ullutham paruppu/urud dhal for 6 mins

2) Microwave channa dhal for 6 minutes

If you don’t have a microwave, fry the pulses mentioned above.

3) Sprinkle 1tsp of oil upon red chillies and microwave for 2 minutes

4) Add salt, perungayam/asafoetida,pulses and grind well lack ellu podi and grind it along with the above mentioned mixture

5) This is optional. Fry the sesame (black ellu) and grind with the above mentioned items

This can be served alongside idli, dosa

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Rice Murukku Arisi Murukku Then kullal Recipe

Rice Murukku/ Arisi Murukku is a delicious snack prepared from rice flour.

Ingredients needed :

Rice Flour – 3 cups

Ullur dhal (ulutham paruppu – pulse used for preparing idli and dosa batter) – 1 cup

Cumin seeds/jeeragam – 1tsp

Oil- as needed

Salt – as needed

Water – as needed

Ghee – 1tsp

Mode Of Preparation :

Microwave urud dhal/ullutham paruppu for 2 minutes and grind well. Use a sieve to seperate the powder.

Mix 3 cups of rice flour with 1 cup of uludu flour .

Add salt, jeeragam and ghee to it.

Mix the mixture well and add water to it.

Mix it well and use rice olaku (an utensil used to prepare rice murukku/arisi murukku/ then kulal) to prepare murukku/thenkulal

Fry them in oil.

Serve hot.

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Arachuvitta Kuzhambu Kuzhambu with fresh ingredients Gravy with fresh grind ingredients

Gravy or kuzhambu as it is popularly called is a main course that can be served along with rice, tiffind including idli,dosas, idiyappam etc. There a plethora of kuzhambu varieties. We’ll discuss arachuvitta kuzhambu here :
Ingredients Needed :
Fennel seeds/venthayam – 1/2tsp
corriander seeds/kothamalivirai/dhaniya – 1/2tumbler
channa dhal/kadalai paruppu – 2tsp
red chillies – 10
coconut – 1/2 tsp (optional)
tamarind – lemon size – soak tamarind in water and extract tamarind pulp
vegetable (anyone) – onion, vendakkai,kathirikkai,poosanikkai,murungakkai – Boil vegetables and keep aside
Water – 3cups
thuvaram paruppu – 1/2 tumbler – boil and keep aside
tomatoes – 2 (optional)
Method of preparation :
1) Add little oil to channa dhal and microwave for 4 minutes
2) Add little oil to cooriander seeds and red chillies microwave each for 2 minutes
3) put little oil in stove and fry fennel seeds/venthayam
4) Grind the above mixture. It is optional to add coconut powder to mixture and grind well
5) Add boiled vegetables, tamarind pulp, salt and boil
6) Add grind mixture and bring them to boil
7) Add cut tomatoes and boil until raw flavour disappears
8) If the mixture is too watery mix 1tsp of wheat flour in 1/2 glass of water and add it to boiling gravy. We can also use rice flour instead of wheat flour
This can be served hot with rice. Fritters form the best sidedish.

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Kachori Hot Spicy Kachori Hot And Sweet Kachori Pakistan Kachori Dishes

Kachori, Hot Spicy Kachori, Hot And Sweet Kachori is a famous spicy dish from pakistan.
Ingredients Needed :
Plain flour/maida/all purpose flour – 2 cups
Oil – 4tsp
Salt – as required
Water – as required
Yellow Moong dhal (washed and soaked in water for 1/2 hour) – 1 cup
Garam Masala – 1tsp
Red chilli powder – 1tsp
Dhania/corriander/kothamalliverai powder – 1/2tsp
Corriander seeds coarsely crushed – 1/2tsp
fennel seeds/perunjeeragam (coarsely crushed) – 1/2tsp
Cumin seeds – 1/2 tsp
Mustard seeds – 1/2tsp
corriander leaves – as required
Salt – as required
asafoetida/perungayam – 2pinches
Method Of Preparation:
1) Mix flour, salt,oil and knead into soft dough. Keep aside for 30 to 40 minutes
2) Boil moong dhal and drain it
3) Het oil in a pan. Add mustard, corriander,cumin seeds, fennel seeds, asafoetida and allow all seeds to sputter
4) Add boiled dhal
5) Mix well in light flame. Keep aside and cool
6) Cover the balls with a coating of plain flour
7) Make small rotis using dough prepared in step 1. Place balls inside it. Cover well
8) Heat oil in a pan. Deep fry it
Serve hot with spicy chutneys

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Salt an important ingredient of food Healthcare Tips And Tricks

Salt is a product formed as a result of acid+base reaction. As we all know that salt is ionic in nature. For maintaining ionic balance in our body it is essential to consume salt. Imagine consuming food without salt for 1 week. I bet, your blood pressure is going to fall. Low blood pressure is a great symptom of heart attack which is not good.
So, what if we take too much salt? Again that is bad. So, always have an eye on the salt concentration in the food. Health Tip : Whenever you feel like dehydration (loosing water/energy/strength ) in your body, it is a good idea to drink water with one tablespoon of salt and half tablespoon of sugar mixed together.

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Mysore Rasam Mysore Lentil Soup Lentil Soup Rasam Indian Lentil Soup

Mysore Rasam is a famous lentil soup among the south indians. It is prepared using lentils , tamarind and spices. It is considered a good medicine for digestion problems as cumin seeds form a major ingrdient of this dish.This is served hot with rice.This soup/rasam cna be used as a gravy for vada/vadai and thus used to prepare rasam vadai.
Ingredients Needed :
1) Thoor dhal/thuvaram paruppu/thuvarai paruppu – 1 cup. Pressure cook the thoor dhal with some water and 2 drops of oil. If we add 2 drops of oil with any lentils while pressure cooking, it gets cooked easily and completely.
2) Tamarind/ puli – lemon size . Soak tamarind in cool water for some time. After sometime extract the pulp and remove the skin. This water / tamarind extract is popularly called as pulli thanni/puli thanni. This is a major ingredient of many south indian dishes like rasam, sambar etc.
3) Ghee – for garnishing
4) Mustard – 1/2 tsp Used for garnishing
5) Curry leaves – few. Used for garnishing
6) Tomatoes – 2 Chopped tomatoes can be used. One tomato is chopped and used during initial boiling stage. Second tomato is used at end and boiled later. This gives the flavour of mysore rasam
7) Rasam Powder – 1.5 tsp. Rasam powder can be prepared at home very easily. Heat pan and fry corriander seeds, cumin seeds, black pepper, red chillies. Fry the above mentioned ingredients seperately without any oil. After frying each ingredient seperately grind them well using mixier grinder/mixie. It is optional to fry thoor dhal and mix it with this rasam powder. Note : No oil. Fry everything dry without any oil.
8) Hing/asafoetida/perungayam – pinch
9) Salt – as needed
Method of preparation :
1) Prepare rasam powder and keep aside
2) Mix chopped tomatoes (1 tomato), salt, hing and rasam powder. Heat the mixture for 1 minute.
3) Add tamarind water/puli thanni to this mixture and allow it to boil for 5-10 minutes in low flame. This blends the ingredients very well.
5) Add the tamarind water/tamarind extract/pulli thanni and allow it to boil for 5 minutes
6) Add pressure cooked thoor dhal and allow it to boil
7) Heat ghee in a seperate pan and add mustard. Once the mustard sputters, add curry leaves.
8) Add another chopped tomato to the rasam soup/lentil and allow it to boil.
9) Add the roasted mustard,curry leaves as a garnish to the mysore rasam/lentil soup.
Serve hot with rice.Step 8 is optional. We can even boil without adding tomato for the second time.