MOONG DAL NAMKEEN/HALDIRAM MOONG DAL/FRIED MOONG DAL

HOW TO MAKE MOONG DAL NAMKEEN/HALDIRAM MOONG DAL/FRIED MOONG DAL

MOONG DAL NAMKEEN/HALDIRAM MOONG DAL/FRIED MOONG DAL

INGREDIENTS:

METHOD :

• Clean and Wash the Yellow Moong Dal 2-3 times or until water runs clear.
• Soak the Moong Dal with ample water for 4-5 hours.
• Once soaked, drain and discard the water used for soaking Moong Dal.
• Spread the drained Moong Dal on a clean Kitchen towel for at least 30 Minutes - 1 Hour.
• Pat dry the Moong Dal until it is totally moisture free.
• Heat Oil in a deep pan on a high flame.
• Once the oil starts to fume, lower the flame and allow the oil to smoke off.
• Deep fry the soaked and dried Moong Dal until they turn into golden brown in colour.
• Fry until the sizzling stops of a medium flame.
• Can place the Moong Dals in a small slotted ladle and directly immerse it into the hot oil.
• Gently toss it up inside the slotted spoon using another long-handled spoon, so that the Moong Dals are evenly cooked.
• Drain the deep fried Moong Dals on a clean paper towel.
• Allow it to cool down before seasoning the Moong Dal Namkeen.
• Sprinkle Red Chilli Powder, Chat Masala Powder and Salt to the deep fried Moong Dals. 
• Gently toss it up until all the ingredients are well combined.
• Store Moong Dal Namkeen/Fried Moong Dal in an airtight container.
• Serve Moong Dal Namkeen/Fried Moong Dal as a Teatime/Cocktail Snack.

MOONG DAL NAMKEEN/HALDIRAM MOONG DAL/FRIED MOONG DAL

NOTES :

• Soak the Moong Dal for 4-5 Hours.
• Drain and allow it to dry on a Kitchen Towel, and pat it dry until the soaked Moong Dal is moisture free, before deep frying it for the snack.
• Deep fry the Moong Dals on a medium flame.
• Season it with Salt or add Chat Masala/Red Chilli Powder/Asafoetida to add an extra note fo taste & flavour to Fried Moong Dhal Namkeen.

Sweet Mixture Recipe - Indian Snack with Almonds, Cashews, and Potatoes

"Irresistible Sweet Mixture Recipe: A Perfect Festive Snack"

    Sweet Mixture is a delicious and exotic snack that blends the richness of nuts with the crunch of crispy deep-fried potatoes. Perfect for festivals like Diwali, this Sweet Mixture brings together the finest deep-fried ingredients, including finely grated potatoes, cashew nuts, almonds, groundnuts, and raisins, all tossed in powdered sugar and aromatic cardamom. While savoury mixtures are popular in South India, this sweet version stands out as a unique festive treat.

A Childhood Memory That Turned Into a Delightful Snack

    As a child, I was sceptical of Sweet Mixture, but the ‘NUTS’ always drew me in. For the longest time, I thought the white strands in this recipe were beaten rice (poha). Imagine my surprise when I discovered they were actually deep-fried grated potatoes! I still remember the day a colleague gifted me a packet of Sweet Mixture, and the taste has stayed with me ever since. The perfect combination of crunchy potatoes, rich nuts, and sweet powdered sugar made this snack irresistible.

Why You’ll Love This Sweet Mixture Recipe   

This Sweet Mixture recipe is an absolute treat during festivals like Diwali. Its crispy texture and sweet, melt-in-your-mouth flavour make it perfect for sharing with family and friends.  The best part? It stays crispy for 2–3 days when stored properly, making it an ideal addition to your festive spread.

For More Diwali Recipes: Click Here!  Looking to create more festive treats this season? Explore a wide range of Diwali Sweets and Savouries from my blog! Make this Diwali extra special with  these delicious, easy-to-follow recipes!

Recipe Overview: Sweet Mixture Recipe

Total Time:

Step-by-Step Instructions for Making the Perfect Sweet Mixture

Sweet Mixture Snack Recipe - Indian Festive Treat with Nuts and Potatoes

Ingredients for Sweet Mixture

• Potatoes: 2 large
• Almonds: 8-10
• Cashew Nuts: 8-10
• Groundnuts (Peanuts): 3 tablespoons
• Raisins: 3 tablespoons
• Cardamom Pods: 2
• Sugar: 2–3 tablespoons

Method - Step-by-Step Guide for Sweet Mixture Recipe

Prepare the Potatoes:

• Peel and grate the potatoes finely.
• Wash the grated potatoes 3–4 times to remove excess starch.
• Soak the grated potatoes in cold water with ice cubes to prevent discolouration and remove starch. Keep them soaked until frying.

   

  *Pro Tip: Soaking the potatoes keeps them crispy when fried.

  
  

  
  

Fry the Grated Potatoes:

• Drain the soaked potatoes and spread them over a clean kitchen towel to dry.
• Deep fry the grated potatoes in batches until golden and crispy. Be careful not to over-fry or darken them.
• Drain on paper towels to remove excess oil.

   

  *Pro Tip: Ensure the potatoes are fully dried before frying to avoid sogginess.

  
  

Deep Fry the Nuts:

• Heat oil in a deep pan over a high flame.
• Once the oil starts smoking, reduce the flame.
• Deep fry almonds, cashew nuts, and groundnuts until golden brown.
• Fry raisins briefly until they fluff up.
• Drain on paper towels.

Toss and Combine:

• Once all the ingredients are cool, toss the fried potatoes, nuts, and raisins together in a large bowl.

Add the Sweetness:

• Powder the sugar along with cardamom pods.
• Once everything has cooled completely, sprinkle the powdered sugar mixture over the fried ingredients.
• Gently toss until well combined.

*Pro Tip: Allow all the ingredients to cool down completely before adding the powdered sugar. If the mixture is warm, it will absorb the sugar, making the mixture soggy.

• Store the Sweet Mixture in an airtight container at room temperature for up to 2–3 days.
• For longer shelf life, refrigerate the mixture.

Notes and Tips for Perfect Sweet Mixture:

• Use large potatoes for better texture and volume.
• Ghee can be used instead of oil for deep-frying if you prefer a richer flavour.
• Always let the ingredients cool down completely before adding powdered sugar to prevent the mixture from becoming soggy.
• Adjust the sugar to your taste; some prefer it sweeter, while others enjoy a subtle sweetness.
• Keep grated potatoes soaked in cold water until frying to ensure they stay crispy.

Cooling is Key: Ensure that all deep-fried ingredients have cooled down before tossing in powdered sugar. This step is essential to maintain the crispiness of the mixture. If the ingredients are warm, the sweet mixture can turn soggy.Toss the mixture only when the ingredients have cooled down fully to avoid sogginess.

Final Thoughts

    This Sweet Mixture recipe is not only a festive favourite, but also an excellent snack to enjoy any time of the year. The combination of crispy potatoes, crunchy nuts, and a light coating of powdered sugar makes it irresistible for everyone in the family. Make sure to add this recipe to your Diwali snack list or prepare it for any festive celebration.

Related Recipes You Might Enjoy:

• Masala Mixture Recipes
• Traditional South Indian Mixture
• Bombay Mixture Recipe

POTTUKADALAI MURUKKU(SPICY VERSION)

HOW TO MAKE POTTUKADALAI MURUKKU WITH IDIYAPPAM FLOUR

POTTUKADALAI MURUKKU

INGREDIENTS :

METHOD :

For Pottukadalai Murukku :

• Soak Dry Red Chillies in hot water for about 10-15 minutes.
• Drain and discard the water used for soaking Dry Chillies or use it to knead the dough.
• Powder the Roasted Gram Dhal/Pottukadalai into a fine powder
• Measure 3/4 Cup of finely powdered Roasted Gram Dhal/Pottukadalai, sieve it once and keep it aside.
• Grind the Soaked Dry Red Chillies in a blender or a small mixer-grinder jar.
• Grind this into a fine paste. Alternatively can add a Tspn of Red Chilli Powder too.
• Soften the Butter and keep it aside.
• Mix Dry Red Chilli paste along with Rice Flour, Pottukadalai Powder, Butter, Ajwain/Cumin seeds, Asafoetida and Salt to Taste.
• Pour in the Boiling Water to the above mix, little at a time and knead it into a smooth & soft dough.
• The dough should be pliable and kneaded without any cracks.

To Fry Murukku :

• Heat Oil in a deep pan.
• Place some dough into the Murukku Mould and press the dough through it. 
• Make a few swirls onto the reverse surface of a slotted spoon or directly press the Murukkus into the oil.
• Drop the shaped murukkus gently into the hot oil, fry the Pottukadalai Murukku until it turns into golden brown in colour and the sizzling sound stops. 
• Drain the Pottukadalai Murukkus on a Paper Towel.
• Follow the suit for rest of the dough.
• Allow the Pottukadalai Murukkus to cool down completely before storing.
• Store the Pottukadalai Murukkus in airtight jars.

NOTES :

• The dough should be of a correct consistency. It should not be sticky or too hard and without any cracks.
• Do not substitute Butter with Ghee or Margarine.
• Butter should be at room temperature before mixing it into the flour.
• Butter is one main ingredient for crispy and soft murukkus.
• While using Idiyappam flour for Murukku recipe, use boiled-hot water to knead the dough.
• Adding dry chillies to the recipe is totally optional. 
• Powder the Roasted Gram Dhal/Pottukadalai into a fine powder and sieve it once.
• You can press the Pottukadalai Murukkus directly into the oil. 
• If stored properly, it stays good for a Week up to 10 days.

Homemade Rava Ladoo - Perfect for Diwali Celebrations!

“Easy Rava Ladoo Recipe: Quick Indian Sweet for Diwali.”

Rava Ladoo - A Quick fix Sweet Treat:

    Looking for a quick and easy sweet treat this Diwali? Rava Ladoo, also known as Semolina Ladoo, is a delightful Indian sweet made from roasted semolina, cashew nuts, raisins, and a touch of aromatic cardamom. Not just for festive occasions, it’s the perfect sweet to whip up when that sweet tooth hits! With just a few simple ingredients and minimal time, you can indulge in these delicious ladoos anytime. Follow this foolproof recipe to prepare a batch of Rava Ladoo that will melt in your mouth and add sweetness to your celebrations.

Why Rava Ladoo is the Perfect Festive Treat

    The rich flavour of roasted semolina combined with the crunch of cashew nuts and the sweetness of raisins makes Rava Ladoo a crowd-pleaser. This traditional sweet is ideal for festive occasions like Diwali, where time is precious and homemade sweets add a personal touch to the celebrations. With just a few careful steps, you can whip up these delicious laddoos, perfect for sharing with family and friends.

Rava Ladoo Recipe Overview

• Cuisine - Indian
• Recipe - Sweet; Dessert
• Difficulty - Easy
• Yields - 10–12 Rava Ladoos
• Author - SM

Time Estimate

• Preparation Time - 5 - 10 Minutes
• Cooking Time - 20 - 30 Minutes

"Step-by-Step Guide for perfect Melt in Mouth Rava Ladoo"

Traditional Rava Ladoo - A Must-try Indian Festive Sweet

Ingredients for Rava Ladoo

• 1 cup White Rava (Semolina)
• 1/2 – 3/4 cup Sugar (adjust to taste)
• 3 tablespoons Ghee (clarified butter)
• 3 tablespoons Milk (warm)
• 20 – 25 Cashew nuts
• 20 – 25 Raisins
• 3 – 4 Cardamom Pods (powdered)

Method: 

Prepare the Ingredients:

• Powder the sugar along with the cardamom pods. Set aside.
• Heat 1 tablespoon of ghee in a pan and roast the cashew nuts until they turn golden brown. Remove and keep aside.
• In the same pan, roast the raisins over a low flame until they fluff up. Remove and set aside.

   

  Pro Tip: For an even richer flavour, add a pinch of saffron strands while roasting the cashew nuts and raisins. This will give your Rava Ladoo a delightful aroma and a subtle golden hue.

  
  

Roast the Rava (Semolina):

• Add the remaining 2 tablespoons of ghee to the pan. 
• Roast the white rava over a low flame for 5–7 minutes until it turns fragrant and changes to a light golden colour. Make sure to stir continuously to avoid burning.

   

  Pro Tip: Roasting the rava slowly over a low flame is essential for the best texture. Proper roasting ensures that the ladoos stay soft and flavourful for longer without becoming grainy.

  
  

  
  

Mix the Ingredients:

• Switch off the flame and add the powdered sugar to the roasted rava. 
• Mix well until the sugar is evenly distributed.
• Transfer the mixture to a wide bowl or plate. Add the roasted cashew nuts and raisins. Spread the mixture out and allow it to cool slightly.

   

  Pro Tip: Allow the rava mixture to cool just enough to handle comfortably. If it's too hot, the sugar may melt, making it difficult to shape the ladoos properly.

  
  

  
  

Shape the Ladoos:

• Gradually add warm milk, one tablespoon at a time, to one side of the mixture. 
• Take a small portion and shape it into a ball (ladoo). 
• Repeat the process by adding a little more milk and shaping the mixture into ladoos until the entire batch is used. 
• You may need about 2 1/2 to 2 3/4 tablespoons of milk in total.

   

  Pro Tip: If the mixture starts to dry out while shaping the ladoos, add a few drops of warm milk and mix again. This helps keep the ladoos moist and easy to shape.

  
  

  
  

Store the Rava Ladoos:

• Let the shaped ladoos rest for a while before storing them in an airtight container. They can stay fresh for up to a week.

Pro Tips for Perfect Rava Ladoo

• Sweetness Level: I used 1/2 cup of sugar for a mild sweetness. If you prefer it sweeter, increase the quantity to 3/4 cup.
• Cardamom Powder: Grinding the cardamom along with the sugar helps achieve a fine powder. Alternatively, pulse the roasted rava with sugar to evenly incorporate the ingredients.
• Ghee Consistency: Make sure the ghee is at room temperature or slightly melted before adding to the rava.
• Shaping the Ladoos: Pour the milk gradually and shape the ladoos immediately while the mixture is still warm. If the mixture is too dry, add a bit more warm milk.

HOW TO COOK PARBOILED RICE

PARBOILED RICE

HOW TO BUY AND STORE PARBOILED RICE:

PARBOILED RICE

• A good quality Older Rice would last longer.
• Buy a long grained Parboiled Rice (make sure the pack doesn't contain too many broken pieces).
• Make sure the Rice is free from bugs(Weevils).
• Store it in a clean and dry place in an airtight container free from moist.

HOW TO PERFECTLY COOK PARBOILED RICE

HOW TO COOK PARBOILED RICE

Rinse, Soak and Cook

RINSE:

• Rinse the rice at least 3- 4 times, moving your fingers through the rice every time you wash them or until the water runs clear.
• Drain the water.

SOAK (PURELY OPTIONAL):

• Pour enough water to cover the rice.
• Soak the rice for 20- 30 minutes, if time permits.
• Soaking makes a lot of difference to the texture of the rice. Soaking expands the rice and also helps to absorb the gravies and curries added into it once cooked.
• Once soaked, drain the water and cook accordingly.
• Soaking also reduces the cooking time.

COOK:

• Some Varieties of Parboiled Rice needs more/less water compared to others.
• Choose a cooking method suitable and comfortable for you.
• Adjust the Rice Water Ratio to suit your Variety/Quality of Rice.
• Follow the instructions in the label, if available.

FOR PERFECTLY COOKED PARBOILED RICE

HOW TO COOK PARBOILED RICE IN A SAUCEPAN 

METHOD 1 - (Rice Water Ratio 1: 3 Cups)

• Boil 3 Cups of Water in a saucepan big enough to hold the rice and water.
• Once the water begins to boil, lower the flame.
• Carefully add the Parboiled Rice into the Boiling Water.
• Increase the flame, keeping the saucepan uncovered, bring the Parboiled Rice to a boil.
• Cover the pot and cook the rice on a low flame for about 25-30 minutes, until all the water is absorbed by the rice.
• Once the rice is cooked, remove from fire and keep it aside for at least 10 minutes to cool down.
• Fluff up the rice with a fork or a chopstick before serving.
• (For 1 cup of Rice, I use just over 3 Cups of water). 

HOW TO COOK PARBOILED RICE IN A PRESSURE COOKER

(Rice Water Ratio 1: 3 Cups)

• Place 1 Cup of Rice in a bowl.
• Add 3 Cups of Water.
• Place the bowl inside the Pressure Cooker.
• Fix the gasket inside the lid and cover the pressure cooker.
• Begin cooking under pressure over high heat for 3 Whistles
• Then lower the flame and cook for 2-3 more whistles.
• Switch off the flame and wait for the pressure to release.
• Once the pressure is totally released, open the lid and remove the bowl with cooked rice from the pressure cooker.
• Allow it to cool for a few minutes.
• Fluff up the rice with a fork or a chopstick before serving.

HOW TO COOK PARBOILED RICE IN A RICE COOKER

(Rice Water Ratio 1:21/2-3 Cups)

• Place 1 Cup of Rice in the rice cooker
• Add 21/2 - 3 Cups of Water.
• Cover the Rice Cooker and turn it on.
• Cook until it automatically turns off.
• Leave it in warm mode for another 5-10 minutes.
• Allow it to cool for a few minutes.
• Fluff up the rice with a fork or a chopstick before serving.
  

HOW TO COOK PARBOILED RICE IN A MICROWAVE

  (Rice Water Ratio 1:21/2-3 Cups)

• Place 1 Cup of Rice in a microwave safe bowl with cover.
• Add 21/2 - 3 Cups of Boiling Water.
• Cover the bowl and cook on Micro power High for 10-12 minutes.
• Remove the bowl from the Oven, stir the contents and leave it back into the Microwave.
• Can add some water if necessary.
• Once again, cover and cook on Micro power High for another 10-15 minutes, or until the rice is well cooked.
• Remove from the Microwave and leave it aside for a few minutes to cool down.
• Fluff up the rice with a fork or a chopstick before serving.

*In above two methods - Rice Cooker & Microwave - can add extra 1/2 a Cup of Water if you prefer slightly softer rice.

NOTES :

• While cooking Parboiled Rice for flavoured rice dishes like Lemon Rice/Coconut Rice/Tamarind Rice/Tomato Rice, cook the rice along with a drizzle of Oil.
• Add a blob of Butter or drizzle a few drops of oil to water used for cooking the rice.
• But it is purely optional
• Can also add a dash of salt while cooking Parboiled Rice.
• While cooking Parboiled Rice to be eaten with Curries/ Gravies, can avoid adding Oil/Butter and Salt.
• While using Parboiled Rice for Venpongal use enough water needed to cook Parboiled Rice, unlike Raw Rice.

    

MINT LEAVES

      "Mint" - my favourite herb, I start my day with its refreshing aroma with the toothpaste. The cooling sensation it imparts gives us a calming and soothing effect. Mint, scientifically known as "MENTHA" and as "PUDINA" in Indian Languages and Malay, is a highly aromatic and freshening herb. Mint is widely used in Middle Eastern, Indian, British and American cuisines. Mint is a general term given to a variety of plant species, like Peppermint, Spearmint, Applemint etc., This wonderful herb can be used as fresh leaves, in dried form or as extracts and oils.

QUALITIES :

THERAPEUTIC USES OF MINT LEAVES :

• It acts as a detoxifying, cleansing and purifying agent.
• Mint Leaves helps in the process of Digestion.
• It activates salivary glands, getting the digestive juices flowing and soothes stomach inflammation.
• Mint Leaves helps to ease the sensation of Nausea.
• It helps to sooth the digestive tract, reducing the severity of stomach aches.
• Eases the discomfort associated with irritable bowel syndrome.
• Mint helps in slowing down the growth of most harmful bacteria and fungi.
• It is very useful in banishing headaches.
• Mint is good for the skin.
• Mint is a coolant and have a soothing effect.
• It is also used to pacify inflammation, burns and wounds.
• The Antifungal properties in Mint prevent Allergies & Respiratory disorders.
• It also helps to treat Asthma.
• It is helpful when dealing with congestion as compounds in mint aid in opening up the nasal passage as well as those of the lungs and bronchi.
• Mint contains a phytonutrient called perillyl alcohol, which has been proven beneficial in preventing the formation of colon, skin and lung cancer.
• Mint leaves help to strengthen the Liver.
• It ensures overall Oral hygiene.
• Chewing Mint Leaves are beneficial for dental health too.
• Mint helps to freshen the breath and inhibits the growth of bacteria inside the mouth.
• It also helps in preventing Depression.
• It also wards off harmful effects of free radicals.
• It also helps in preventing Cancer
• Regular consumption of Mint can also aid in balancing various bodily processes.
• It also aids in Weight Loss.
• Mint leaves act as a nervine tonic and helps to sharpen memory.
• Mint Leaves have the ability to prevent Memory Loss
• It is also beneficial for feeding mothers.

CULINARY USES OF MINT LEAVES :

• Fresh mint leaves are used as an ingredient in many Indian & South Asian dishes.
  
• Chopped mint leaves are added as a garnish in dishes like Biriyanis, Pulaos, Dhals and Curries.
  
• Mint leaves are used to make cool refreshing summer drinks and a traditional drink called 'Jaljeera'.
  
• It is widely used in Mediterranean Cuisine.
  
• Fresh/Dried Mint Leaves can be used as a Salad Ingredient.
  
• Crush few fresh Mint Leaves and add it into Water/Lemonade for a refreshing drink.
  
• Mint adds an amazing freshness to any juice.
  
• Just add 2-3 Leaves for a Glass of Juice
  
• Try with some Apple, Pineapple, Cucumber, Water Melon, Must Melon, Lemon etc.,
  
• Make fancy Cocktails/Mocktails with a note of Mint in it.
  
• Can make soothing Tea with fresh/dried Mint Leaves.
  
• Just add few leaves to hot water for a refreshing Mint Tea.
  
• Can add few Mint Leaves to your Green Tea/Black Tea too.
  
• Mint Chocolate is an absolute combo.
  
• Make Cookies/Cakes/Chocolate Dips with Mint flavoured Chocolate.
  

NOTES :

HOW TO STORE :

Storing Mint in Water :

• Wash the Mint through running water.
• Cut off the lower portion of the stem.
• Discard any old, wilted, blackened/yellowed leaves.
• Fill a small Vase/Glass bottle with water(about1/3).
• Insert the Mint Stalks to the Vase/Bottle filled with water.
• Change the water periodically or when the colour of the water changes.
• Cover the bottle/Vase with an empty plastic cover/cling wrap.
• If stored properly Mint can last in room temperature for a few days.
• Can refrigerate the Mint Leaves in the same way.
• Refrigerated Mint Leaves stay longer this way.
  

Wrapping the Mint in Paper Towel :

• Thick Paper Towels suits well for the purpose.
• Make 2-3 Layers with the Paper Towel.
• Slightly wet the Paper Towel, it should not be too wet.
• Line up cleaned & washed Mint stalks on the Paper Towel.
• Roll the Paper Towels so that the Mint Stalks are totally covered.
  If you need to preserve a large amount of mint, wrap it into small individual bundles.
• Seal the wrapped Mint Leaf Bundles in a Ziploc Bag/ in an airtight plastic container.
• Stays good for 2-3 weeks.
  

Freezing :

• Can Freeze the Mint Leaves and store it in a Ziploc Bag.
• Can Freeze the Mint Leaves along with water in an Ice Cube Tray.
• Can use these Mint Leaves directly while making Juice/Smoothies/Lemonades/Ice Teas.
• Alternatively can thaw the Mint Leaves, squeeze out excess water and use accordingly.
  

Drying :

• Dry the Mint Leaves under direct sunlight/under shade until the leaves are totally dry.
• It may take a few days for this purpose.
• This method suits the people living in suitable weather condition.
• Alternatively can dry the leaves in an Oven.
• Place the leaves and tender stalks in 1 - 2 layers in a shallow oven-safe pan. 
• Adjust the heat setting of the oven to low 170°F /80 °C.
• Bake it for 2-3 hours.
• Adjust the timing as per your oven settings.
• Do not allow the leaves to brown.
• Crumble the leaves and store it in an airtight container.
  

In individuals with a gallstone disorder history, mint should be consumed only after careful consultation with a trained medical practitioner. Same goes for pregnant ladies as it has rarely been seen to trigger a miscarriage. Excess dosage of mint is advised against, as large quantity of menthol consumption is neither healthy nor advisable.