503;Curry Leaves and Mint Thogayal / How to make Curry Leaves and Mint Thogayal

Thogayal are made every now n then in any South Indian households. This is a very nutritious Thogayal. These leaves have lot of health benefits. It is rich in iron (curry leaves), vitamin C (coriander n mint leaves) and protein (Urad dal).

You can have it with rice or idli, dosa. It is very easy to make and when kept refrigerated, it stays good  for long. Making this is really easy and a perfect options for bachelors too. 

Preparation Time    10 minutes

Cooking Time          0 Minutes

Servings                  4 People

Ingredients:

Fresh Curry Leaves	1 cup
Fresh Mint Leaves	1 Cup
Chopped Tomatoes	1 Cup
Chopped Green Chillies	2 Nos.
Coconut Oil	2 Tablespoon
Urdh Dhal	2 Tablespoon
Red Chillies	2 Nos.
Asafetida Powder	½ Teaspoon
Salt	To Taste

.

How to Make Curry Leaves and Mint Thogayal Here you Go

• Wash the curry leaves and Mint well and drain.

• Heat oil in a pan. Add red chillies and fry till it starts to crackle and then add urdh dhal , green chillies , Tomatoes  and Hing  and sauté till it turns golden brown. Keep aside.

• Heat the oil in a pan, add curry leaves and Sauté until the leaves wilt a little. Keep aside

•  The same pan, Add mint leaves and saute until the colour slightly changes. Remove and set aside to cool.

• Transfer all above items to the Blender add the salt and add little  water and grind it to the smooth paste.

•  Transfer to a clean glass jar and store in the refrigerator. 
• Serve with Hot rice.

Enjoy!!

Note :

• You can add some coconut pieces too while grinding.
• You can add fresh coriander Leaves too while grinding.

Have you Tried  My 

Coconut Thogayal 

Pudina Thogayal

 Inji Thogayal

Coriander Leaves  Thogayal

502: Seven Cup Burfi/ 7 Cup Cake

Happy New year my dear viewers...you made me feel extra special each and every moment..a huge thanks to all of you...

After a long time , I am posting sweet recipe today. This barfi is extremely rich in taste and makes a perfect sweet for any festival. The authentic recipe calls for 1 cup besan + 1 cup coconut + 1 cup milk + 1 cup ghee + 3 cups sugar. In This I reduced  the sugar level and increase the besan and coconut  Quantities.. So here is the recipe with some changes I made along the way . If you look for something easy and yet elegant then try this burfi, just make sure the consistency is right

Difficulty level :      Easy - Medium

Prep Time:               10 min

Cooking Time :         30 min

Category:                  Sweets/Desserts        

Cuisine:                     Indian

Ingredients :

Gram Flour / Besan -	1 1/2 Cup
Sugar	2 Cups
Milk	1 1/4 Cup
Grated Fresh Coconut	1 1/2 Cup
Ghee	¾ Cup
Cardamom Powder	1 Teaspoon
Almonds	For Garnish

Method:

• Grease a cookie sheet with butter/oil and set it aside
• Roast the sliced almonds in a tsp of ghee until light golden color. Keep them aside.
• In the same Pan, roast the chickpea flour on a low medium flame until a nice aroma comes and the color slightly changes, taking care not to burn it. Keep it aside.
• Next to the same Pan add all the ingredients ie. slightly roasted Besan, Grated Coconut ,Sugar, Ghee , Cardamom Powder and milk . Mix well so that no lumps are formed . Once everything is mixed well , place the kadai on flame.

• Stir continuously on a low medium flame.
• Mixture will start leaving sides of the pan in about 15-20 minutes. It should start forming ball in the •When the mixture start leaving the sides of the pan with a porous texture, turn off the flame. Middle of the pan.

• Immediately pour the mixture on a greased tray and level it with a spatula.
• Sprinkle the roasted almonds on top and press gently

• When still warm, make markings of desired shape and size.
• Separate the Barfis when its cooled down completely and store in an airtight container.
• Stay good for a week at room temperature and more if refrigerated.

Notes:

• You can make this burfi with original recipe measurements. ( Besan:Coconut:Ghee: Mik:Sugar  = 1:1:1:1:3).
• You have to constantly stir the mixture to avoid getting it burnt. Also do not increase the heat as color will not be as pretty.
• Taste of 7 cup burfi and mysore pak is very different so don't get confuse.
• Enjoy the delicious and easy burfi.

7th Anniversary

7 year ago today I hit the publish button on My “Madappalli”  I never had an intention of being a blogger .Today marks the Seven year anniversary of My “ Madappalli” Blog .Can you believe that?! I cannot believe Seven years flew so fast. The number of visitors to my blog is constantly increasing and it’s always fun to see where they live.

I really just wanted to say thank you to all of my amazing followers and friends who have been with me on this journey! It has been an exciting journey and without your support it won’t be possible. I hope you all will support me in my journey for further years . Thank you for the Seven remarkable years of warmth, friendship, and support.

I'm proud to share some Key stats on my blog's 7th year of life:

Total Posts                    501

Total Visitors              451,135

Total Page views        2,041993

Facebook Fans            4550 

501: Indian Style Spicy Apricot Chutney

Chutneys can be made with several vegetables and fruits and each one have a unique taste. There are many types of chutney that are prepared in the Indian cuisine. The taste of Indian chutneys range from sweet to tangy and sometimes fiery spicy. Madappalli  bring to you a Apricot  chutney and make your meal all the more interesting.

Apricots are an excellent source of vitamin A (in the form of pro-vitamin A carotenoids), and a good source of vitamin C, copper, dietary fiber and potassium .

Apricot chutney  is a very quick recipe which can be prepared in just 10 minutes. They are mixed with spices like red chilli powder, Pickle Masalas ,Sugar and salt are added to prepare the lip-smacking side dish.

Serves:                1 small bowl

Preparation time: 5 minutes

Cooking time:       10 minutes

Ingredients

Big Apricots (Chopped)	4 Nos.
Pickle Masala/ Red chili Powder	2 Tablespoon
Turmeric  Powder	½  Teaspoon
Asafetida Powder	1 Teaspoon
Salt	To Taste
Oil	2 Table Spoon
Mustard Seeds	1 Tablespoon
Red Chillies	4 Nos.
Sugar	1 Tablespoon

Method:

• Wash and cut the apricot into pieces.
• Heat the oil in the pan , add mustard seeds, redchillies and Asafetida Powder.
• When the seeds splutter, add the chopped apricot pieces and fry for few minutes.
• Now add the pickle masala powder , turmeric powder , salt and sugar. Mix it well.
• Let it cook 10 minutes in simmer. (Oil will ooze out)
• Cook till you get a thick consistency.
• Once the chutney cools to room temperature, refrigerate it for 1 hour.
• Serve Apricot chutney chilled to your family and friends.
• This chutney can be refrigerated for 3-4 weeks. Use sterilized jars to store

500th Post: Paruppu Urundai Kuzhambu/Spiced Lentil Dumpling Curry

Paruppu Urundai Kuzhambu / Lentil dumplings curry is a very traditional Tamilnadu Brahmin dish. This is one of the popular south Indian recipe; very healthy and tasty food; Though the preparation takes a bit longer than the usual daily eats, it is totally worth the effort. It goes very well with rice, dosa, idli ...

My Sis Jayanthi and My Cousin Sis Asha , both love this Kuzhambhu . I dedicated this recipe to them.

Preparation Time - 20 minutes

Cooking Time -     20minutes  

Recipe Cuisine  :   South Indian

Recipe Category  :  Kuzhambhu 

Serves                   4

Ingredients:

For Paruppu Urundai

Toor Dal	1 cup
Chenna dal	½ Cup
Green chilies	3 Nos
Ginger  Paste	1 Tablespoon
Curry leaves	2 Strands
Asafetida powder	½ Teaspoon
Salt	As Per Taste.

For Kuzhambhu

Tomatoes	3 nos
Green Chillies	2 nos
Hing Powder	1 Teaspoon
Turmeric Powder	½ Teaspoon
Red Chilli Powder	1 Teaspoon
Kuzhambhu Powder	2 Tablespoon
Tarmarind Water	1 ½ Cup
Curry Leaves	few
Salt	To Taste

     

For Seasoning:

Coconut Oil	1 Tablespoon
Mustard Seeds	T Teaspoon
Curry Leaves	few

Chopped Coriander Leaves for Decoration

How To Make Paruppu Urundai Kuzhambhu Here You Go

Making Paruppu Urundai

• Wash and Soak Chenna Dhal and Toor dhal and chili in water for 1 hour.

• Drain the water and put them in a mixie container.

• Add salt, green chillies, asafetida powder ,a pinch of salt and  Curry Leaves grind them coarsely
• Keep this ready for preparing ball.
• Make small koftas by rolling the dhal in between your hands gently.
• Now take 1 teaspoon of rice flour in a plate. Take small ball of ground dal and dust it with rice flour.
• Steam in the idli cooker for 10-15 mins or till it cooks soft.
• Insert a tooth pick to check whether it is cooked perfectly. Keep aside.

Making Kuzhambhu:

• Soak the tamarind in water and extract the juice. Add 1 cup of water  and dilute the tamarind water , Keep aside.
• Heat Coconut oil in a pan, and splutter mustard seeds follow by curry leaves, Tomatoes and Ginger paste. Sauté for 2 to 3 minutes.

• Simmer the stove heat, add Turmeric powder, Kuzhambhu Powder, Hing and Red chili powder.

• Sauté till it turns gooey.
• Add the diluted tamarind water and salt. Stir well and boil it.

• Allow the tamarind juice to boil till the raw smell goes off.
• Then slowly add the Urundai one-by-one.

• After you add the balls, don’t stir the Kuzhambu. Once the balls are cooked, they will float on the Kuzhambu.

• Garnish with coriander leaves and remove from flame. Keep covered until serving. Tastes best after a couple of hours.

• Serve hot with Rice.

Note:

•  Here I prepare my Urundai and gravy in parallel. If you prepare them separately it will take more time.
•  

Achieved Zero to 2 Million Pageviews

Seven years after starting, My little blog  “Madappalli” has grown up! I can’t believe it. Recently the page views counter on my blog hit 2 million. What a thrill! I thank all my viewers for helping the blog reach this magical figure. Your constant encouragement, feedback and suggestions help me keep on writing !! Thanks a lot !!!