Aval Puttu Recipe | HungryForever

Aval Puttu is a delicious sweet snack and is prepared during Krishana Jayanthi festival. This dish is very easy to cook . 

INGREDIENTS

• 1 cup Aval Poha
• 1/2 cup jaggery
• 2 tbsp Coconut
• 6 cashews broken
• 1/4 tsp cardamom powder
• 21/2 tsp ghee
• Salt to taste
• Water for jaggery syrup

INSTRUCTIONS

1. Dry roast poha for 3mins until nice aroma wafts.Add 1/2 tsp ghee and fry the cashews and set aside.Cool down and grind in mixer to a fine rava mixture.Collect it in a mixing bowl, mix salt, mix well and keep aside.
2. Sprinkle little water, mix well add water little by little till the mixture holds together when you press with it with your palms.Set aside for 10mins.
3. Meanwhile take your jaggery and add 1/2 cup water to it and mix well.Strain to remove impurities.Now take the strained jaggery mixture in a pan and heat it up till it becomes thick.
4. Keep water in a plate to check the consistency.When you pour a drop of the jaggery syrup in water it should not get dissolved, in the first pic you can see that it gets dissolved so keep boiling got few more mins until you reach a consistency when a drop is poured it should not get dissolved, it should form a soft ball.This is the correct consitency.
5. Now keep in low flame add cardamom powder then powdered aval mixture and mix well.
6. Sprinkle little water and cook covered for 2mins until its fluffy and the aval is cooked to soft.Add grated coconut and cashews.Mix well.Finally garnish with ghee, fluff it up and switch off.

Recipe link: https://www.hungryforever.com/recipe/aval-puttu-recipe/

Kadala Curry Recipe | HungryForever

Traditional Kerala Kadala Curry (Black Chickpeas) recipe. A simple and easy Kadala curry cooked in roasted coconut gravy.

INGREDIENTS

• 2 cups Brown Kondaikadalai/Kala channa cooked
• 1 ½ tbsp ginger garlic paste
• 2 medium onion chopped
• 1 slit green chilli
• 1 tomato
• 3/4 cup Grated coconut
• Spice Powder
• 1/4 tsp Turmeric powder
• 1 tbsp chilli powder
• 4 tsp coriander powder
• 1 tsp Kerala Garam Masala Powder
• Salt needed

For the seasoning

• 2 tbsp Oil
• 1 tsp Mustard seeds
• a pinch Hing

Top up seasoning

• 1 tsp Oil
• 2 Red chillie
• Curry Leaves few

INSTRUCTIONS

1. Heat oil in a pan, add mustard seeds, hing, when mustard splutters, add ginger garlic paste and saute until the raw flavor goes.
2. Then add onions, green chilli and saute until onions turn light brown. Add a little salt to the onions to speed up the process.
3. Add tomatoes and cook until tomatoes become mushy.
4. Once the tomato is cooked, add turmeric powder, chilli powder, coriander powder, salt needed and saute until the raw flavor of the masala powder goes. If it becomes too dry, add a tbsp of water and cook.
5. Then add the cooked kadala along with the water. Add the ground coconut paste and cook for a few minutes.
6. Take a ladle of cooked channa, grind it to a coarse paste and add it to the gravy along with Kerala Garam masala powder. Add more water and cook on medium flame until everything gets blended well.
7. Heat 2 tsp of oil, saute red chillies and curry leaves and add to the gravy. Garnish with coriander leaves and serve hot with puttu or appam or even with chapati or dosa.

Recipe Link: https://www.hungryforever.com/recipe/kadala-curry-recipe/

Mochai Payaru Sundal Recipe | HungryForever

Mochai Payaru or Mochai Payaru Sundal Recipe is a slightly spicy version of Sundal that you can prepare at the time of navaratri.

INGREDIENTS

• 1 Cup Butter Beans Mochai Payiru
• 2 teaspoon Grated coconut
• 1 Red chilli
• 2 teaspoon Sundal Powder
• 2 teaspoon Oil

For Seasoning

• 1 teaspoon Mustard seeds
• Hing a pinch
• Curry Leaves few

INSTRUCTIONS

1. Soak the butter beans / mochai kottai in water overnight.
2. The next day pressure cook the butter beans / mochai kottai and allow for 3 whistles.
3. Heat the pan, pour some oil and add mustard seeds.
4. Once the mustard seeds begins to sputter, add hing, curry leaves and then add the cooked mochai, sundal powder and salt and mix it well.
5. Finally add the grated cocunut and mix it well.
6. The delicious Mochai Payiru / Butter Beans sundal is ready for neivedhyam and for serving.

Recipe Link: https://www.hungryforever.com/recipe/mochai-payaru-sundal-recipe-mochai-kottai/

Shankarpali Recipe | HungryForever

It is a sweet diamond cuts recipe but this sweet recipe is always a favorite in all age groups. Shankarpali recipe is an easy to make snack for festival.

INGREDIENTS

• 1.5 cups MAIDA | ALL PURPOSE FLOUR
• ½ cup rava/sooji/semolina
• ½ cup organic unrefined cane sugar/regular sugar or as required
• a pinch of salt
• 3-3.5 tbsp milk or as required
• 2 tbsp ghee or oil for making fried shankarpali and 3ghee or oil for making baked shankarpali

INSTRUCTIONS

The Dough

1. In a grinder, pour in the sugar and powder dry.
2. Sieve the flour with salt.
3. Now, sieve the powdered sugar
4. In a pan, melt the ghee or warm the oil.
5. Add this to the sieved mixture.
6. Now add the fat to the flour mixture and make it like a bread crumb texture.
7. When the mixture is gathered together and able to hold itself together, warm milk.
8. Now add one tbsp of warm milk in intervals and knead.
9. Cover the dough and keep aside for 20 to 30 minutes.

Frying

1. In a deep frying pan or kadai, add some oil to heat.
2. Take the dough and divide into half.
3. Roll one half into a disc of 6-7 inches in diameter.
4. Cut diamond slices from the rolled half of dough.
5. Place 6 or 8 of these slices into pan.
6. Fry till golden.
7. drain on kitchen paper napkins.
8. Do the same with the other half of dough.
9. when cooled, store the shankarpali in an air-tight jar.

Recipe Link: https://www.hungryforever.com/recipe/shankarpali-recipe/

Corn Cutlet Recipe | HungryForever

Corn cutlet is a slice of meat coated in bread, they are a snack time favorite in every variation.This toasted corn version is as delicious as they are filling. All you need is some veggies and a pan of oil. Get ready for some mind blowing cutlets!

INGREDIENTS

• 2 medium potatoes
• ¾ cup Sweet Corn
• 1 green chili
• 2 tbsp chopped coriander leaves
• ½ tsp red chili powder
• ½-¾ tsp garam masala or any spice powder
• ½ tsp Ginger paste
• Salt to taste
• ¼ tsp chaat masala optional
• ¼ cup bread crumbs or powdered rice/poha
• 2 tbsp Oil

INSTRUCTIONS

1. Boil potatoes until just done.
2. Mash it well and add the rest of the ingredients except oil.
3. Knead well to bind the dough. Moisten up with a little water if the dough dries up. You can also blend half of the mixture in a blender and mix with the rest.
4. Make 8 balls and flatten them.
5. Heat a pan with oil and toast them on both sides until golden.

Recipe Link: https://www.hungryforever.com/recipe/corn-cutlet-recipe/