NAMAK PARE

     Namak Pare - though the name is new to me, I had been preparing this recipe in the name of spicy Diamond Cuts since my college days. Though with a slight variation and when I started frequenting with Chaat Items at home I started preparing Papdi, Puri, Boondhi, Sev etc., Long & tiring process, I started converting Papdis into Namak Pare, cutting them into diamond shapes seemed to be an easy task otherwise which needed me to roll out the dough and cut small roundels out it, prick it out with a fork so that it doesn't fluff up etc., & etc.,

    This way just cutting it out into diamond shapes with the cutter was less time consuming for me. So I started making some batches of Namak Pare which can be eaten as a snack and also can be crushed and added into Bhel Puris. 

    Namak Pare is a crispy, tasty and savoury fried snack which is quite popular in North India. There is another counterpart of the same snack, a sweet version called Shakkarpare/ Shankarpali. The process of making this snack is an easy one except for the cutting and frying portion takes a bit of time & patience. The trick to making crunchy Namak Paare is to knead the dough as tightly as you can and fry them on medium-low heat. The amount of ghee added to the flour while kneading makes Namak Pare deliciously crunchy.

    Namak Pare is a good Teatime snack. Serve it along with hot Chai or a cup of Coffee. It is also one snack popular during Diwali & Holi. With the upcoming Diwali season, you can easily sneak in this simple Namak Pare recipe into your Savoury list. These are also great to serve to guests, along with Murukku, South Indian Mixture, Roasted Cashews, Sweet Mixture, Moong Dhal Namkeen,
Oma Podi, Aloo Bhujia etc., & etc.,

For more recipes on SNACKS & SAVOURIES, Click here...

Cuisine - North Indian
Recipe Type - Snacks
Spice Level - Low
Difficulty - Medium
Author - SM

Preparation Time - 25-30 Minutes
Cooking Time - 30 -45 Minutes
 

HOW TO MAKE NAMAK PARE 

NAMAK PARE

 

Two main factors to remember for crispy Namak Pare

• The dough should be slightly stiffer.
• Fry the Namak Pare on a medium-low flame until it turns into Golden Colour.  

INGREDIENTS:

For Namak Pare: 

All-purpose Flour(Maida) - 2 Cups

Baking Soda - 1/4 Tspn

Salt - To Taste 

Carom Seeds(Ajwain) - 1 Tspn

Cumin Seeds - 1/2 Tspn(Optional)

Oil/Ghee - 2-3 Tbspn

Water - 1/2 - 3/4 Cup(Approximately)

For Frying:

Oil

METHOD:

For the Dough:

• Sieve the All-purpose Flour (maida) along with baking soda & salt once.
• Add Carom Seeds(ajwain), Cumin Seeds to the sieved flour and give a quick stir.
• Pour in the Oil/Ghee.
• Add little water at a time and knead it into a slightly stiffer dough.
• Add water at intervals. Do not pour in all the water at a time.
• I used approximately a little lesser than 3/4 Cup of Water.
• Amount of water required depends on the quality of the flour.
• The dough should be slightly stiffer.  

For Namak Pare:

• Divide the Dough into 3 Balls and keep them aside.
• Dust the Dough Balls with some All-Purpose Flour and roll it out into a flat, neither too thin nor thick circle.
• Cut the circles into Diamonds/Squares with a Knife/ Spiral Cutter.
• Transfer the Cut Diamonds/Squares to a plate dusted with All-Purpose Flour.
• Follow suit for rest of the dough balls.

For Deep Frying:

• Heat Oil in a Deep Pan or a Wok.
• Once the oil becomes hot, reduce the flame to medium-low.
• Gently drop the Cut Diamonds/Squares into the Oil.
• Fry the Namak Pare on a low- medium flame until it turns into Golden Colour.
• Once done, remove the fried Namak Pare with slotted spoons from the oil.
• Drain them on Paper towels 
• Once cooled down, store them in airtight containers.
• If stored properly, it may last up to a week to 10 days.

Baking Namak Pare In an Oven:

• Follow the steps as above until cutting the Namak Pare into desired shapes.
• Preheat an Oven at 160°C.
• Spray the baking tray with Oil.
• Line it up with the cut diamond-shaped/square shaped Namak Pare.
• Bake it in the preheated Oven at 160°C for about 25 - 30 Minutes.

NAMAK PARE

NOTES:

• Can substitute half the amount of All-purpose Flour with Wheat Flour(Aata).
• Some recipes even call for adding a few teaspoons of Semolina while kneading the dough.
• The dough should be stiff, which is the main factor behind crispy Namak Pare.
• Can use Ghee/Oil for the recipe. Both work equally well.
• Don’t roll it too thin. Roll it as you do it for chapati, but slightly thicker.
• Can use a Knife/Spiral Cutter/Pizza/Pie Cutter for the purpose.
• Cut the flat circles into long rectangular shapes or squares or diamond shape.
• Fry the Namak Pare on a low- medium flame until it turns into Golden Colour.

SHOP RELATED PRODUCTS:

KOLLU/HORSE GRAM SUNDAL

   Sundal is a typical South Indian delicacy & one of the easiest recipes which can be cooked within minutes. Cooked dry Beans, Lentils/Pulses with a note of mild tempering made with Mustard Seeds, Urad Dhal, Curry Leaves, Dry Red Chillies, grated Coconut and a pinch of Asafoetida is a delicacy on its own. Sundal Recipe serves the purpose as a Side Dish for lunch, as a healthy Evening Snack. Some recipes even call for adding Sundal Podi a specific Spice Powder used while making Sundal.

    Sundal is one dish served as a Naivedhyam/Prasadham during Navratri Festival/Vinayaga Chathurthi/Krishna Jayanthi. I still devour the days we go to temple during festivals to get the Sarkkarai Pongal & Sundals. They have a unique taste synonymous to Temples. The smell of fresh flowers, Vibuthi and Camphor all linger into the Prasadhams, making it divine.

    Navratri has begun and one Sundal recipe to commemorate the same. Kollu/Horse Gram Sundal is a nutritious stir fry which can be easily prepared and served during Navratri. Sundal is prepared with White Chick Peas, Green Gram Dhal, Moong Dhal, Peanuts, Green Peas, White Cow Peas, Red Beans, Kidney Bean/Rajma, Bengal Gram Dhal, Kollu/Horse gram etc., Though the basic recipe serves the same, only the soaking & cooking time varies with each bean, lentil & pulse.

    This Sundal Recipe is cooked with Kollu/Horse Gram. I usually soak the Kollu/Horse Gram overnight. Drain the water and then cook the Kollu/Horse Gram in a Pressure cooker until the Kollu/Horse Gram turns soft. The excess water used for cooking Horse Gram can be used to make Kollu Rasam. If you are serving the Sundal recipe as a Naivedhyam/Prasadham, avoid adding Onions.

For more SUNDAL RECIPES, Click here...

 Course - Side Dish

 Spice Level - Moderate

 Difficulty - Easy

 Serve - 3-4

 Author - SM

 Preparation Time - 5 -10 Minutes

 Soaking Time - 8-10 Hours/Overnight

 Cooking Time - 25 - 30 Minutes

For SUNDAL PODI RECIPE, Click here...

HOW TO COOK KOLLU/HORSE GRAM SUNDAL

KOLLU/HORSE GRAM SUNDAL

INGREDIENTS:

To Soak & Cook:

Kollu/Horse Gram - 1/2 Cup

Water - 2 Cups

For detailed recipe on HOW TO COOK BEANS, LENTILS & PULSES, click here...

For Tempering:

Oil - 2 Tbpsn

Mustard Seeds - 1 Tspn

Black Gram Dhal/Urad Dhal - 1 Tspn

Dry Red Chillies - 2 Nos.

Curry Leaves - 2 Sprigs

Asafoetida - a Pinch

Grated Coconut - 2-3 Tbpsn

METHOD:

To Soak & Cook Kollu/Horse Gram:

• Clean, Wash and Soak Kollu/Horse Gram Overnight or for at least 8-10 hours.
• Alternatively can soak the Kollu/Horse Gram in Boiling Water for 3-5 Hours.
• Once soaked, drain the water,
• Add 2 Cups of Water to the Kollu/Horse Gram & Pressure cook.
• Pressure cook on high flame for 2 whistles, reduce the flame & cook for another 4-5 whistles.
• Adjust the cooking time to suit your cooking preference.
• Once cooked drain any excess water from the cooked Kollu/Horse Gram.
• The excess water (used for cooking Horse Gram) can be used while making Kollu Rasam. 

For Kollu/Horse Gram Sundal:

• Heat oil in a Pan.
• Splutter Mustard Seeds, Black Gram Dhal, Dry Red Chillies & Curry Leaves in it.
• Add Asafoetida Powder to the above and give a quick stir.
• Immediately add grated Coconut and fry for a while.
• Add cooked Kollu/Horse Gram along with a dash of salt.
• Cook this on a very low flame for few minutes until all the ingredients are well incorporated.
• Serve Kollu/Horse Gram Sundal hot or cold.
• Can be served as a side dish, evening snack or can be served as a Naivedhyam/Prasadham.

NOTES:

• Do not add salt while cooking the Kollu/Horse Gram.
• Can prepare the same recipe with White Chick Peas, Green Gram Dhal, Moong Dhal, Peanuts, Green Peas, White Cow Peas, Red Beans, Kidney Bean/Rajma, Bengal Gram Dhal, Kollu/Horse gram etc.,
• You can even sprout Chick Peas, Green Gram, Horse Gram, Red Bean, Cow Peas, Peanuts and convert the humble Sundal into a nutritious version.
• Though the basic recipe serves the same, only the soaking & cooking time varies with each bean, lentil & pulse.

 
 
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KARUVEPPILAI PODI - CURRY LEAVES POWDER

    Indian Cuisine and the women folk had known their knacks of storing produces available in abundance for a long period in the best possible way. Maybe, in the form of drying, pickling, converting into spice powders, vadams, vathals, syrups etc., Indian women folk take meticulous measures to get these products stored for a longer time when the produces are in Season. And during Summers it is one common scenario where they make use of the scorching sun to get the produces sun-dried for better storage.

    Any South Indian Pantry would be incomplete without Spice Powders or Podi Varieties. As simple as it is, the list is quite long and versatile. Karuveppilai Podi has its place along with other spice powders like Idli Podi, Paruppu Podi, Poondu(Garlic)Podi, Kollu(Horse Gram)Podi, Sundal Podi etc. All these spice powders are prepared to stay for a longer time and with the idea of Ready-to-use purpose. A call for a lazy day or when you are tired or down with sickness, these ready to use items comes out like a saviour in Indian households.

    Karuveppilai Podi is a traditional Spice Powder & finds a special place in South Indian household. Every kitchen has a version of their own to name their style & to mark their taste and preference. Readymade spice powder makes the work simple and less time-consuming. 

   Just cook the rice, add a few teaspoons of any of these Spice Powders into the hot steaming rice, pour out a hearty drizzle of melted Ghee/Gingelly Oil and accompany it with your choice of side dish or just a simple Vathal/Vadam/Appalam. There you are with a hearty meal contenting to the core.

My husband's colleague who is from East Godavari in Andhra Pradesh bought us some fresh homemade Spice Powders like Paruppu Podi & Karuveppilai Podi along with Avakkai Urugai & Putherakulu a paper-like sweet famous from their region. It was the first time we tasted sweet like that. The Spice Powders were too good & it ran out in no time.

   Though I had never before made Karuveppilai Podi wanted to give a try to the same and there I went with my expedition. Fresh Curry Leaves from the Garden to the Kitchen & right away converted into Karuveppilai Podi/Curry Leaves Powder. Freshly roasted spices and Curry Leaves gave out a wonderful aroma. If stored properly, this Karuveppilai Podi stays good for months. Keep it refrigerated for longer shelf life. Trust me, nothing can beat the flavour & taste of this fresh homemade Curry Leaves Powder.

 For more recipes on SPICE POWDERS, Click here...

 Cuisine - South Indian

 Recipe Type - Spice Powder

 Spice Level - Medium-High

 Difficulty - Easy

 Yields - 1/2 - 3/4 Cup(Approximately)

 Author - SM

 Preparation Time - 5-10 Minutes

 Cooking & Grinding - 15-20 Minutes

To read about the HEALTH BENEFITS OF CURRY LEAVES, Click here...

HOW TO MAKE KARUVEPPILAI PODI - CURRY LEAVES POWDER

KARUVEPPILAI PODI - CURRY LEAVES POWDER

INGREDIENTS:

Curry Leaves - 1 Cup(tightly packed)

Bengal Gram Dhal(Chana Dhal) - 2 Tbspn

Black Gram Dhal(Urad Dhal) - 2 Tbspn

Dry Red Chillies 4-5 Nos.

Peppercorns - 1 Tspn

Cumin Seeds - 1 Tspn

Asafoetida - 1/4 Tspn

Tamarind - 1/2 Tspn

Salt - To Taste 

METHOD:

Preparation:

• Remove the Curry Leaves from the stalk.
• Wash it through running water and allow it to drain in a colander.
• Pat dry the Curry Leaves using a clean kitchen towel.
• Spread the Curry Leaves on a cloth and allow it to dry in the shade for 5-6 hours.
• The idea is to remove the moisture.
  

 For Karuveppilai Podi:

• Dry roast the Dry Red Chillies on a low flame until it pops and fluffs up and become hot.
• Add Peppercorns & Cumin Seeds to the above and roast until the cumin seeds splutter and turn fragrant.
• Add the Tamarind and roast it on a low flame for few minutes. 
• Add Asafoetida Powder and give a quick stir.  Fry this for a while.
  
• Remove the above ingredients from the pan and keep it aside.
• Add Bengal Gram Dhal/Chana Dhal and roast until it turns into golden brown. Transfer it from the pan and keep it aside.
• Then dry roast Black Gram Dhal/Urad Dhal until fragrant & it turns into a slightly reddish colour. Transfer it from the pan and keep it aside.
• Next, add the Curry Leaves and dry roast it on a low flame.
• Care should be taken not to brown the leaves. Once done leaves should break-off when it is crushed with the fingers. 
• Switch off the flame and allow it to cool.
• First, grind the Dhals & spices along with a dash of salt into a coarse powder using a mixer or a coffee grinder. 
• Then add the Curry Leaves and grind it again.
• Grind Karuveppilai Podi into a smooth/coarse powder. 
• Allow the Karuveppilai Podi/Curry Leaves Powder to cool off completely before storing it.
• Store it in a clean & dry airtight container.
• Keep it refrigerated for longer shelf life.
• Serve Karuveppilai Podi along with hot steaming rice along with a hearty drizzle of melted Ghee/Gingelly Oil. 

NOTES:

• Can dry the ingredients under the sun before preparing Karuveppilai Podi/Curry Leaves Powder.
• Adjust the number of Red Chillies to suit your spice level.
• While measuring the Curry Leaves make sure it is tightly packed into 1 Cup measurement. 
• Care should be taken not to burn the ingredients. It would spoil the taste of the Spice Powder.
• Roast all the ingredients on a low flame.
• Freshly roasted ingredients yield flavourful Karuveppilai Podi/Curry Leaves Powder.
• Store the Karuveppilai Podi/Curry Leaves Powder in an airtight container in a dry place.
• Do not use a wet spoon or wet hand while using the powder.