Nel Pori Urundai Recipe-Karthigai Deepam Recipes

Nel pori urundai was in my try list for years.In my house,both mom & mil make aval pori urundai as aval pori is easily available in Tamil nadu.My MIL makes it as balls whereas my mom just mix the aval pori with jaggery syrup and keep it as it is.So its purely our choice.Here in Bangalore, we make Aval pori urundai by roasting aval/Poha as we don’t get readymade aval pori and make it as balls.But recently i saw Aval pori/Avalakki pori and Nel pori in Gandhi Bazaar.I became so happy and bought them immediately.I tried urundai with both at the same time as i wanted to update my old post as well.Both came out perfect.Please check out my updated aval pori urundai recipe if u are interested.In this post,i have shared nel pori urundai with tips & tricks to identify the correct consistency of jaggery syrup.So you can follow this recipe and make either aval pori or nel pori urundai with it.As i had tried pori urundai with aval,nel pori as well as puffed rice,I personally felt the taste of aval pori urundai is the best.Next comes pori urundai using puffed rice and i would give the least points for nel pori urundaibecause it tastes slightly chewy .So friends try any based on your liking.

Nel pori urundai recipe

Nel pori urundai recipe for karthigai deepam

Cuisine: Indian

Category: Sweet

Serves: 12-15 nos

Prep time: 10 Minutes

Cook time: 15 Minutes

Total time: 25 Minutes

INGREDIENTS

Nel pori - 3.5 cups Grated jaggery - 1/2 cup ( heaped) Cardamom - 3 seeds( powdered) Black sesame seeds - 1.5 tsp Finely chopped coconut pieces - 2 tbsp Water - 1/2 cup

METHOD

Dry roast black sesame seeds & fried gram dal.Set aside.In the same kadai,heat a tsp of ghee and roast the coconut pieces till golden brown.Keep it aside. Clean the nel pori by removing the husk.Keep it aside.Melt grated jaggery by adding water and boil it.After it is completely melted,switch off the flame,remove and strain the syrup using a wire mesh.Wash the kadai and pour the strained syrup to it. Now boil the syrup.It will thicken and reaches non-sticky,soft ball consistency( ie,Pour some thick syrup into a plate and try to gather it.U should be able to roll it a non-sticky and it should be soft too).Also when u pour the syrup using a ladle,the last drop will fall very slowly forming a single string. After that stage is reached,switch off the flame and add the roasted sesame seeds,fried gram dal,coconut pieces & cardamom powder.Mix well and add the nel pori immediately.Mix everything well together till all the nel pori is well coated with jaggery syrup. Grease your hands with oil or rice flour and make tight balls from the mixture when it is warm. When the mixture is hot,u wont be able to make proper shapes.So make it tight when it is getting warm.Arrange all the balls and store in an air tight box.The shelf life of these balls would be around 2 weeks if properly done. Enjoy !

Note

The consistency of jaggery syrup is important.It should be soft n non-sticky ball. Cleaning nel pori is mandatory because that brown husk may cause loose motion trouble if u eat it. The color & sweetness of pori urundai depends on the color& sweetness of jaggery.If ur jaggery is too sweet,use 4cups of rice & 1/2 cup of jaggery(levelled)

Make this nel pori urundai on Karthigai deepam festival day and enjoy !

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Thinai Nei Appam Recipe/Foxtail millet Sweet Appam recipe-Karthigai Deepam Recipes

People in Tamil nadu usually make pori urundai and nei appam for Karthigai deepam.As i had already shared varieties of appam recipes like appam recipe using wheat flour,instant nei appam and appam-deep fried version,i wanted to try an appam using millet as we are fond of eating millets nowadays.Actually i wanted to try with kuthiraivali,varagu or saamai but then i changed my mind to try with Thinai as Lord Muruga is fond of thinai,Right??. So i tried with thinai(Foxtail millet in English,Kangni/Rala in Hindi,Navane in Kannada,Korra inTelugu,Thina in Malayalam) & it came out very well.I made this appam using paniyaram pan.Actually i made one batch with ghee and remaining with oil.Both were tasting awesome.We liked it very much.I am glad i could make a healthy nei appam recipe using millets.Tomorrow i will try to share how to make nel pori urundai recipe.Please click this link to view full collection of Karthigai deepam recipes in my blog.Happy Karthigai Deepam

Thinai nei appam recipe

Nei appam recipe using Thinai/Foxtail millet

Cuisine: Indian

Category: Sweet

Serves: 12-15 nos

Prep time: 2 Hours

Cook time: 10 Minutes

Total time: 2H 10Minutes

INGREDIENTS

To grind Thinai/foxtail millet - 1/2 cup Wheat flour - 2 tbsp Banana - 1 no ( small-yelakki,poovan) Grated jaggery - 1/2 cup( use 1/3 cup for normal sweet) Cardamom - 2 nos Grated coconut - 2 tbsp Rice flour - 1/2 tbsp Cooking soda - a big pinch To cook Ghee/Nei - as needed

METHOD

Wash and soak the thinai/Foxtail millet for 2 hours.After 2 hours,grind it to a slightly coarse paste adding cardamom & little water.To this,add wheat flour,rice flour,Chopped Banana,grated jaggery,grated coconut and grind to a smooth thick paste adding required water.Batter should be of pourable consistency. Leave the batter for 2-4 hours.Before making appam,add a big pinch of cooking soda and mix well.Heat paniyaram pan and add a tsp of ghee in each hole.Pour a small ladle of appam and cover cook it for few minutes in medium flame.Flip it and again cook for a minute.Remove and serve hot ! Enjoy !

Note

Adding rice flour is optional.This appam itself comes out slightly crispy outside and soft inside. U can also add rave in place of rice flour. Adding cooking soda and banana is essential.It gives u the soft appam.Suppose if u ferment the batter for 8 hours,then cooking soda is not needed. Serve & eat hot to enjoy its best taste.

Make this healthy,Lord Muruga’s Favourite Thinai Nei appam for this Karthigai Deepam and get his blessings !

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Very good recipes Tags: Thinai recipes, Millet recipes indian, Foxtail millet recipes, Karthigai deepam recipes, Nei appam, Sweet appam recipe, Thinai sweet paniyaram recipe

Kalamata Olive Bread with Sun-Dried Tomatoes

There is nothing quite like the aroma of freshly baked bread, especially when you add some cheese, olives and sun-dried tomatoes into the mixture. This easy quick bread is guaranteed to be eaten up as fast as the time it takes to make. Rustic, flavorful and just about the ideal accompaniment to any Italian meal or just as is for a light lunch with a pat of butter if desired, this one ought to be on the menu all the time, at least once a week.

Considering serving this as part of a tapas plate for gatherings with slices of fine cheese, more olives on the side, stuffed mushrooms, salsas and simple salads, pickles, spiced up chickpeas and spreadable cheeses with crackers. Such a small plate is all I would need for dinner, or just a few slices of this bread.

Kalamata Olive Bread with Sun-Dried Tomatoes

Recipe by Lisa Turner Cuisine: Mediterranean Published on December 2, 2014 Easy and comforting, this fresh rustic no-yeast bread is baked with a flavorful Mediterranean-style assortment of cheese, sun-dried tomatoes, olives and herbs Print this recipe Ingredients: 1/3 cup sun-dried tomatoes, soaked in hot water for 30 minutes, drained and finely chopped 1 1/2 cups spelt flour or unbleached white flour 1/2 cup whole wheat flour 2 tablespoons coconut sugar or brown sugar 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon sea salt 1/2 teaspoon fresh cracked black pepper 1 cup Fontina cheese, grated 1/2 cup Parmesan cheese, grated 1/2 cup Kalamata olives, pitted and chopped 1/4 cup fresh parsley, finely chopped 1 tablespoon fresh rosemary, finely chopped 2 large eggs 1/2 cup olive oil 1 large clove garlic, minced grated rind from 1 small lemon 1 1/4 cups buttermilk Instructions: Soak the sun-dried tomatoes in hot water for 30 minutes. Drain and chop finely. Set aside. Preheat an oven to 350°. Grease a 9-inch loaf pan and line with parchment paper. In a large bowl, combine the flours, sugar, baking powder, baking soda, salt and black pepper. Stir in the grated cheeses, sun-dried tomatoes, olives, parsley and rosemary. In a medium bowl, beat the eggs. Whisk in the olive oil, garlic, lemon rind and buttermilk. Make a well in the center of the flour mixture and pour in the wet ingredients. Mix until just combined. Transfer the mixture to the prepared pan and bake for 50 to 55 minutes until the top is nicely browned and a cake tester inserted into the middle of the loaf comes out clean. Makes 1 loaf

Other quick breads to try from Lisa's Kitchen:
Irish Soda Bread
Cheese and Sage Damper Bread
Jalapeño Spoon Bread
Rustic Sun-Dried Tomato Bread

On the top of the reading stack: River Cottage Bread Handbookby Daniel Stevens

Audio Accompaniment: Tim Hecker

Brinjal Masala Kuzhambu/Kathirikai Kuzhambu Recipe

I learnt this recipe from my friend Megha.Its a kurma kind of gravy that goes well with rice,idli,dosa and even chapathi too.Here in Bangalore,people make a brinjal gravy named as “Ennegaayi gojju” as a side dish for akki roti.This gravy tastes similar to that but not exactly.I will share authentic ennegaayi recipe soon.I tasted this gravy once in megha’s house and liked it a lot.I got the recipe from her immediately and wrote in my cook book.I have made this many times in my kitchen but somehow i couldn’t blog it.Today i made this brinjal gravy along with tindora curry(yet to post) for Sendhil’s lunch box and thought of sharing here.Basically i am a big fan of brinjal recipes.I keep trying one or the other new recipes using brinjal.When i made this gravy,i was super happy that i got yet another easy,interesting brinjal gravy recipe just like my Ennai kathirikai kuzhambu and brinjal kara kuzhambu recipes.Brinjal lovers,do try this gravy.Its very simple to make and yummy too !

Brinjal masala kuzhambu

Brinjal masala kuzhambu recipe - A kurma kind of gravy for rice,idli n dosa !

Cuisine: Indian

Category: Gravies

Serves: Serves 2

Prep time: 10 Minutes

Cook time: 15 Minutes

Total time: 25 Minutes

INGREDIENTS

Brinjal - 6 nos Tomato - 1 no Big onion - 1 no(finely chopped) Salt & water - as needed To grind Grated coconut - 3 tbsp Big onion - 1 no Ginger & garlic paste – 1 tsp ( heaped)  Cinnamon - 1 small piece Cloves - 2 nos Coriander leaves - a fistful( 2 tbsp,chopped) Red chilli powder - 1 tsp ( add 1.5 tsp for spicy gravy) Dhania powder - 3/4 tsp Turmeric powder - 1/8 tsp To temper Cooking oil - 1.5 tbsp Mustard seeds - 1/2 tsp Urad dal - 1/2 tsp Curry leaves – few Coriander leaves – little ( to garnish)

METHOD

Wash and slit the brinjals into 4.Keep it immersed in water till use. Grind all the items given under “ to grind” to a smooth paste. In a pressure cooker base,heat oil and splutter mustard seeds,urad dal and cumin seeds.Saute finely chopped big onions till transparent.Add curry leaves and then add the slitted brinjals.Saute till the skin of brinjal shrinks lightly.Now add the ground masala paste and saute till raw smell vanishes. Then add a roughly chopped tomato and saute till slightly mushy.Lastly add water and pressure cook in low flame for one whistle.Remove the lid after the steam is released completely.Mix well.Garnish with finely chopped coriander leaves and serve with plain rice adding ghee. Enjoy !

Note

You can replace brinjal with avarekalu/mochakottai/hyacinth beans. This gravy tastes the best when mixed with plain rice adding ghee.Ghee is a must here. You can also have this as a side dish for idli,dosa Here i have not used tamarind.If u want u can replace tomato with a small gooseberry size of tamarind. Garnish with coriander leaves for more flavor.

Enjoy this masala gravy mixing with plain rice n ghee

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No Croutons Required - November Roundup of Soups and Salads

Welcome to the No Croutons Required roundup of vegetarian soups and salads for November 2014. Thanks as always to those fellow bloggers who took the time to share a recipe with us. Settle in an have a look at these lovely creations. We have 21 recipes to share this month from fellow bloggers.

Recipe: Autumn Bean and Barley Soup

Chef: Deepika
Blog: My Life and Spice
Location: USA

Legumes and grains fit together like a nourishing glove on cold fingers. Our first submission combines earthy barley, navy beans and lentils, complete with squash, carrots, spinach, and some Italian seasoning. You will not miss the tarka in this balanced dish, and if you have children, give this a try.

Recipe: Indian-Inspired Roasted Cauliflower & Quinoa Salad

Chef: Janet
Blog: The Taste Space
Location: Canada

It is too early to be thinking about snow, but this is Canada after all. This Indian-inspired dish with roasted cauliflower, quinoa and coconut with some sweetness from seasonal apples and raisins is just the sort of dish to cheer up shivering bodies with a lovely blend of flavors and textures. To top it all off, Janet drizzled this highly nourishing salad with a curried maple tahini dressing.

Recipe: Edamame, Cucumber and Shitaki Mushroom Salad

Chef: Erica
Blog: Healthy Life Lessons
Location: Canada

Anything that features mushrooms gets my attention and it's good to know that mushrooms not only taste good but they are full of nutritional benefits too. Here shitaki mushrooms come together in a salad with cucumber and edamame. This delightful bowl is then dressed with sesame oil, tamari and rice vinegar.

Recipe: Winter Squash Veloute with Chipotle Lime Roasted Seeds and Apple

Chef: Nazima
Blog: Franglais Kitchen
Location: UK

I may not like winter, but I do adore winter squash. Here we have a beautiful creamy soup, described as "crunchy, sweet and spicy, hot and cold. All at the same time." The roasted seeds with lime juice, chipotle chili paste, a bit of sweetener and sea salt make for an especially elegant garnish, along with matchsticks of fresh apple and some coconut cream. Served in glasses, this soup with certainly impress your guests.

Recipe: Cauliflower and Paneer Soup

Chef: Niki
Blog: Spices and Slices
Location: UK

While I often enjoy vegan dinners, paneer is one cheese that I find hard to resist. Here succulent chunks of this mild and versatile fresh cheese shines in a spicy broth with tomatoes, cauliflower, sweet corn and butter beans. I am sure that I would be having seconds. Even those that don't normally cook with paneer would be sure to enjoy this nourishing bowl of goodness.

Recipe: Spicy Pumpkin Soup

Chef: Caroline
Blog: Caroline Makes
Location: UK

One of the comforts of autumn is surely pumpkin, and adding it to a soup and spicing it up with some complimentary pumpkin spices is certainly a fine way to serve it up. Caroline suggests playing around with the spicing used to make the soup more interesting, such as adding paprika and some curry powder. Or you can keep it simple, garnished with a dollop of yogurt or cream. Either way, I am sure it was delicious.

Recipe: Curried Neep and Carrot Soup

Chef: Elizabeth
Blog: Elizabeth's Kitchen Diary
Location: UK

Elizabeth had some extra neeps — what we call turnips here in Canada — on hand that needed using, so she made this lovely soup that was enjoyed and provided warming after a bonfire night. In addition to neeps and some spices, carrots and ginger make their way into the soup pot. Wholesome and surely a bowl that will "warm your cockles", it's served up with a garnish of crispy fried onion and it comes together in hardly anytime at all.

Recipe: Fig Salad Dressed with Balsamic Dressing

Chef: Lisa
Blog: Lisa's Kitchen
Location: Canada

Although figs are not in season right now, I had a craving and was able to find some to make a stunning salad that was just bursting with flavor. The salad makes for an impressive presentation at the table and it's actually easy to prepare with bold contrasts in color, texture and flavor with soft sweet figs, crunchy radicchio and toasted walnuts, and tender leaves of sweet basil and peppery watercress dressed in a robust herbed balsamic vinaigrette. If figs can be found, make it anytime of year.

Recipe: Easy Winter Vegetable Soup

Chef: Ren
Blog: Ren Behan
Location: UK

What better way to keep illness away than with pots of soups, stews, smoothies and raw preparations? Here we have an elegant frothy soup that was prepared in a handsome looking power blender. Onion, carrots, potato, cabbage, celery along with tomatoes, stock and seasonings are a perfect combination. The vegetables are slightly cooked, poured in the blender and then this silky soup is ready to serve.

Recipe: Curried Pumpkin Soup

Chef: Camilla
Blog: Fab Food 4 All
Location: UK

Waste not want not indeed, especially during pumpkin season. This gorgeous soup features leftover pumpkin, carrots, potatoes, curry paste, stock and coconut milk for some extra creaminess. After blending, the bowls are garnished with chives and pretty carrot slices. I'm sure everyone at the table would be satisfied and, of course, it's good for you too.

Recipe: Chinese-Style Tomato Soup

Chef: Linsy
Blog: Home Cook Food
Location: USA

Linsy made her soup to go along with a grilled chili cheese sandwich which she served for a satisfying and filling lunch. The soup features tomatoes along with garlic, onion, soy sauce, hot chili garlic sauce and a bit of sweetness. Tomato soup is always a comfort and a popular lunch choice but this spread could just as easily be served for dinner.

Recipe: Carrot and Coriander Soup

Chef: Paul
Blog: Paul's Food World
Location: UK

Just like most of us living in colder climates, soup is often something on the menu, especially when late autumn portends the onslaught of winter. An additional bonus is that this soup is easy to prepare and can easily be reheated for lunch and for dinner the next day. Soup usually does taste better the day after preparation and I am sure this warming soup featuring carrots, onions, celery, a nice kick from some spices and fresh coriander would easily be enjoyed for a few days.

Recipe: Potato and Leek Soup with Mushrooms

Chef: Michela
Blog: From Italy with Food
Location: Italy

Next up we have another easy and warming soup that is certainly necessary for this time of year. Potatoes, leeks and earthy mushrooms are simmered with broth and white wine, then whizzed together and garnished with some additional fried crispy mushrooms and a bit of olive oil. This elegant yet hearty soup is an ideal meal to end the day.

Recipe: Red Camargue Rice Salad

Chef: Shaheen
Blog: Allotment2Kitchen
Location: UK

Next up is a lovely salad with red camargue rice that is described as having a texture between white and brown rice. Tossed with some roasted butternut squash and red peppers and some fresh tomatoes, there was even some leftover for Shaheen to take for lunch the next day. Salads are delicious any time of year and this one is bursting with color and flavor.

Recipe: Roasted Red Pepper and Garlic Soup

Chef: Linzi
Blog: Lancashire Food
Location: UK

Luscious soup is up next for the offering. I couldn't resist this lovely soup with roasted red pointed peppers and roasted garlic brushed with fresh rosemary and thyme and then turned into a soup with onion and potato. Whiz it all together and garnish with crème fraîche or yogurt if you please.

Recipe: Tomato and Basil Soup with Cheese Toasts

Chef: Michelle
Blog: Utterly Scrummy Food For Families
Location: UK

This impressive soup was made by an 11 year old and I am sure it was delicious. She even took the photos. In this bowl we have tomatoes, onion, garlic, tomatoes, veggie stock and fresh basil. Blend it all up, top with more basil and serve with cheese toast. This is not only an economical meal but one that would certainly be welcomed on my table.

Recipe: Pea and Coriander Soup

Chef: Louisa
Blog: Eat Your Veg
Location: UK

Cheese toasts make an appearance again with this nourishing soup. If you are looking for a quick mid-week meal, this is surely one to pay attention to. Simply sauté onion and garlic, pour in some vegetable stock and peas, along with a generous pinch of black pepper. Remove from the heat, add fresh coriander, blend it all up and serve.

Recipe: Kale, Roasted Cranberry & Smoked Almond Salad

Chef: Laura
Blog: How to Cook Good Food
Location: UK

When it comes to kale, I'm certainly on the side of those in favor. I adore the thick earthy texture of the leaves and stalk and in this salad it shines with a special twist that even those skeptical of kale could not resist trying. An ideal winter salad, kale is mingled a with a honey mustard dressing and then topped with roasted cranberries, dried cranberries, smoked almonds and pomegranates. How festive is that?

Recipe: Strawberry, Feta and Sugared Pecan Salad

Chef: Alise
Blog: The Ranch Kitchen
Location: USA

Here is another lovely salad that is especially suited for special occasions. This sweet and vibrant salad features ripe strawberries, fresh salad greens and sugared pecans. This layered salad with delicious herbed feta cheese is dressed with a raspberry hazelnut vinaigrette. Feel free to use cherry tomatoes instead of the strawberries if desired.

Recipe: Brussels Sprout and Red Cabbage Slaw

Chef: Vanesther
Blog: Bangers and Mash
Location: UK

I too enjoy Brussels sprouts all year long and as it turns out, so do Vanesther's children. Again, we have a salad that is especially suited to festive occasions, though I would enjoy it any month of the year. Brussels, cabbage, cranberries, nuts and seeds are tossed together and then dressed with yoghurt, mayonnaise and pomegranate molasses, and seasoning. Easy to prepare and another one salad sure to impress the diners at the table.

Recipe: Spinach, Watercress, Celery and Pea Pottage

Chef: Dominic
Blog: Belleau Kitchen
Location: UK

Our final submission is a wonderfully warming soup that comes together in 30 minutes. Infinitely comforting, this chunky soup with onion, celery, potatoes, fennel, spinach, watercress, some simple seasoning and plump green peas served with some buttered crusty bread is all you need for a proper and particularly satisfying cold evening meal. All this green green goodness has me craving a bowl.

And that concludes the November 2014 roundup of soups and salads. Jacqueline with be hosting the December edition, so be sure to visit Tinned Tomatoes to see the announcement.