DIWALI SWEETS AND SAVORIES_ALMOND KATLI,BADUSHAH,THENGUYAL

Happy Diwali to all
ALMONDKATLI
INGRIEDIENTS:
Almondspowdered-2cups
Milk powder-1cup
Sugarpowdered-11/2cups

Milk-1/4cup

METHOD:
Mix all  in a microsafe vessel and cook it on micro mode for 5minutes.
When the mixture turns out like a ball cool it well
Spread it on a greased thali.
Super Almond katlis are ready.
BADUSHAH
INGREDIENTS:
Maida-1cup
Salt  a pinch
Curd-2tbsp
Soda-1/4 tsp
Water to knead
Oil to fry
Sugar-1cup
Water for making sugarsyrup-1/4cup
Cardamom-1tsp
lemon juice-1/4tsp

METHOD:
Mix all the ingredients from  maida to water like soft dough.
Leave it for one hour
Take a small ball and press it in the middle like a peda.
Fry in hot oil but in a slow fire.
Prepare the sugar syrup till it is a string consistency
Add the cardamom powder and lemon.Switch off the stove.
Dip the hot badushah for three minutes and dry it on a plate before storing.
Wonderful badushahs are ready.
THENGUYAL
INGREDIENTS:
Rice flour-2cups
Urad flour-1/2cup (If it isstore bought,fry till it is slightly warm)
Cumin seeds-2tsp
Hing a little
Ghee-2tsp
Salt to taste
Water to knead
Oil to fry

METHOD:
Make a soft dough with rice flour,urad flour,cumin salt ,ghee and  water.
Squeeze out through a thenguyal press.
fry in hot oil till it is crisp.
Store it in air tight containers.

BEANS PARUPPU-USILI CURRY

This is the Blog hop wednesday-7 hosted by Radhika.I am very happy to take part in all the seven weeks and hats off to Radhika for sending everytime a reminder etc....This time I am paired with Laxmi.Her blog is awesome and I picked Beans Parupu usili with a slight variation.
INGREDIENTS:
Beans(cut)-2cups
Chana dal-1/2 cup
Redchillies-4
Curry leaves-few
Hing a little
Salt to taste
Mustard-1tsp
Oil-2tsp

METHOD:
Boil the beans till it is tender.
Soak the dal for one hour and grind with chillies,curry leaves,hing and salt to a coarse paste.
Steam this for 10 minutes
Take  akadai,pour the oil and mustard.Let it splutter,add the chana dal mixture and the beans.
Keep it on a slow fire for 10 minutes.
Healthy and tasty curry is ready to have with sambar rice or rasam.

LAVANG_LATIKA

I tried this sweet from Rahdika's blog which was hosted by her for Kalyani.The sweet turned out very good and every body liked it.
INGERDIENTS:
 For the outer cover:
Maida-1cup
Ghee-2tbsp
Salt a pinch
Water to knead
Oil to fry
Cloves-8-10
For filling
Koya-1cup
Powdered sugar-1/2 cup
Almonds-8
Cashews-8
Cardamom powder-1/2tsp
For the coating:
Sugar-3/4cup
Water-1/2cup
Cardamom-1/2tsp

METHOD:
Knead the maida,salt and ghee  well.Then add water and knead it to a soft dough.
Leave it for half an hour.
Add the koya,powdered sugar,Coarsely powdered almonds,cashews,and cardamom together.
Prepare the sugar syrup to one string consistency.
Roll the dough in to small poories,Keep one tsp of stuffing,fold it likeboth sides and then the remaining two sides like a samosa and keep the clove.
Fry it in hot oil in a slow fire.
Dip it in sugar syrup and let it dry.
Super Swee is ready to serve!!!!

This entry goes to Diwali sweet hosted by Radhika- tickling palates

CAPSICUM CHUTNEY

Thank you Radhika for taking so much of pain in organising this blog hop wednesday-6 and always reminding us before the event.This time I am paired with  Jabeen's corner..All the recipes are mouth watering and I selected Capsicum chutney for the event.Here goes the recipe:
INGREDIENTS:
Capsicum-1
Onion-1
Urad dal-2tsp
Redchillies-3
Greenchilly-1
Hing little
Tamrind paste-1/4tsp
Salt to taste
For tempering:
Mustard-1tsp
Urad dal-1/2 tsp
Curry leaves few
Oil-1tsp

METHOD:
Take a kadai,with 1/2 tsp of oil fry the dal,followed by onion,and capasicum.
Cool the mixture,add tamrind paste,salt curry leaves hing and grind it to a smooth paste.
Now , with the remaining oil,splutter the mustard and urad dal,add it to the chutney.
Serve this aromatic and tasty chutney with dosa ,idly etc