Inji thogayal recipe, how to make ginger thogayal

inji-thogayal-recipe
Inji thogayal recipe without coconut. Easy ginger thogayal with ginger, green chilli, urad dal and tamarind as main ingredients.
In childhood we all hate ginger and it’s same with me. But after I started cooking, I found it is really flavourful and appetizing. Be it in a simple ginger tea or in upma, poha, vadai etc. I add in all possible while tempering. I chop it really fine, that it doesn’t comes in mouth and just lends its flavour.
I have not tasted ginger thogayal right from my childhood. But after marriage, Have seen MIL make ginger thogayal few times. She makes a quick and simpler version, just by grinding ginger, green chilli, tamarind and salt. Yes that’s it and no cooking involved. Vj loves this a lot. After coming here to Singapore, I tried a ginger thogayal with coconut and involves cooking. But he told the one my MIL makes is best.
So after that, I never tried the process of cooking ginger, just grind the same way my MIL does. This year when I went, my MIL did the same thogayal but with coconut, so that it gives volume. But I always felt I should try again making the way I do other thogayals, so that the ginger is not too raw and harsh.ginger-thogayal
Today tried it, just that replaced red chilli with green chillies. It turned out really good. After all the hogging we did these many days in the name of Diwali, this is a much needed one.

Inji thogayal recipe

Recipe Cuisine: Indian |  Recipe Category: Sides
Prep Time: 5 mins   |  Cook time: 15 minsServes: 4| Author:

Click here for cup measurements

Inji thogayal recipe without coconut. Easy ginger thogayal with ginger, green chilli, urad dal and tamarind as main ingredients.

Click here to read inji thogayal in tamil
Inji thogayal recipe

Ingredients

Ginger, chopped – 1/2 cup
Green chilli – 5
Tamarind – 1 tsp, packed
Urad dal – 1 & 1/2 tbsp
asafoetida – 1/4 tsp
Jaggery – 1/2 tsp
Oil – 1 tsp
Salt – As needed

Preparation

  1. Scrape the skin of ginger with a pairing knife and chop roughly. Gather other ingredients needed.
  2. Heat a kadai, add oil, roast urad dal and asafoetida, until urad dal turns light golden.
  3. Add green chilli, chopped ginger and cook for 1/2 minute in medium flame.
  4. Cool down in a plate and grind it with jagger, first without water. Add little water later and grind little coarsely.

Notes

  • Key is to balance spice and salt along with tamarind.

How to make inji thogayal step by step pictures:

  1. Scrape the skin of ginger with a pairing knife and chop roughly. Gather other ingredients needed.Inji-thogayal-preparation1
  2. Heat a kadai, add oil, roast urad dal and asafoetida, until urad dal turns light golden. Add green chilli, chopped ginger.Inji-thogayal-preparation2
  3. Cook for 1/2 minute in medium flame. Co.ol down in a plateInji-thogayal-preparation3
  4. Grind it with jaggery, first without water. Add little water later and grind little coarsely.Inji-thogayal-preparation4
Mix with rice, lots of sesame oil and have it.
ginger-thogayal-recipe


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Chitti Kajalu | Andhra Mini Kaja

Chitti Kajalu is the mini version of the Kaja, an Andhra Special deep fried sweet made during Deepavali.

We started the Deepavali Sweets and Savories this weekend and since Amma always has the tradition of making sweets first, she made this quick bites before starting the savory preparation.

The proportion she used for these Chitti Kajalu is different from her traditional recipe for making Kaja. These are quick to make as well as we only rest this for 10 mins and within 30 mins the whole batch is done. Talking about Kajas, we have made Bombay Kaja, another version of Mini Kajas as well.

Konda loved it so much that she was popping these when she started on it. As I had said, though these sweets are not your accepted ones for Bite Size Appetizers, I decided it makes life easy too when kids enjoy these not so sweet snacks in between meals.

Chitti Kajalu ~ Mini Kajas

Chitti Kajalu

Ingredients Needed:

For Chitti Kajalu
1 cup All Purpose Flour / Maida
2 tsp Butter
A Pinch Salt
Water as required

For the Sugar Syrup

1 cup Sugar
1/2 cup Water

Other Ingredients
Cooking Oil for Deep Frying
2 tsp Butter for greasing

How to make Chitti Kajalu
In a bowl, take the flour along with butter, salt and mix well.
Slowly add water, starting with 1/4 cup and knead well.
Knead to a stiff dough and let it rest for 10 mins.
Once done, divide into two balls.
Dust well and roll one ball into a disc of 6 inch diameter.
Grease butter on top and from one end, tightly roll inward to form a tightrope.
Using a serrated knife, cut into small half inch pieces.
Using a rolling pin, slight press on the side where you can see the layers.

Frying the kajalu

Heat a kadai with oil and reduce the flame to low medium.
Drop in the kajas and cook over medium flame, till it’s cooked on all sides.

Making the Syrup

In a nonstick pan, take the sugar along with water. Melt the sugar and make a thin syrup.

Soaking the Kajalu

Once the kajas are deep fried, drop into the sugar syrup and let it sit for 10 to 15 mins.
Remove once it absorbs the syrup.

Chitti Kajalu | Andhra Mini Kaja
Chitti Kajalu is a special Andhra Sweet that is a mini version of the flaky deep fried Kajas. These are small sweets that make it easy for kids to enjoy.
Ingredients
For Chitti Kajalu
For the Sugar Syrup
Other Ingredients
Instructions
Making the Dough for the Chitti Kajalu
  1. In a bowl, take the flour along with butter, salt and mix well.
  2. Slowly add water, starting with 1/4 cup and knead well.
  3. Knead to a stiff dough and let it rest for 10 mins.
  4. Once done, divide into two balls.
  5. Dust well and roll one ball into a disc of 6 inch diameter.
  6. Grease butter on top and from one end, tightly roll inward to form a tightrope.
  7. Using a serrated knife, cut into small half inch pieces.
  8. Using a rolling pin, slight press on the side where you can see the layers.
Frying the kajalu
  1. Heat a kadai with oil and reduce the flame to low medium.
  2. Drop in the kajas and cook over medium flame, till it's cooked on all sides.
Making the Syrup
  1. In a nonstick pan, take the sugar along with water. Melt the sugar and make a thin syrup.
Soaking the Kajalu
  1. Once the kajas are deep fried, drop into the sugar syrup and let it sit for 10 to 15 mins.
  2. Remove once it absorbs the syrup.

Sending this to my Kid’s Delight event, guest hosted by Sapana, themed on Bite Size Appetizers

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Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM

The post Chitti Kajalu | Andhra Mini Kaja appeared first on Spice your Life!.



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Maida Biscuit Recipe | Khara Maida Biscuit | Diwali Special Recipes

Maida Biscuit Recipe

Hi Supermoms,

Diwali is just a couple of days away and I know that so many of you are busy decorating your home and also making delicious sweets and snacks. Deepavali or Diwali has such a beautiful tradition of bringing our families together and making it memorable with loads of sharing and caring. 

Making sweets and savouries at home for family and friends is an important Diwali  tradition . I have been sharing quick, easy and delicious recipes for you all to try and today I am sharing yet another easy recipe. 

We call this 'Maida Biscuit' as it is made using the all purpose flour. It is my Mother In Law's signature bakshanam and I am so happy that she made it for us this year. You can make both sweet and spicy versions of this recipe. 



Maida Biscuit Recipe:

Preparation time : 5 minutes
Cooking time : 20 minutes
Storage : Keeps good for 7 days when stored in a clean, dry, odour free air tight container 
Special vessel/equipment : Iron kadai/wok/pan 
1 cup = 250 ml cup 

Ingredients : 

1 cup all purpose flour/maida
1 teaspoon cumin seeds/jeera
1 teaspoon Kashmiri chilli powder ( adjust quantity according to taste)
1/4 teaspoon asafoetida/hing
4 teaspoon clarified butter/ghee OR oil 
water ( adjust)
salt to taste ( I used 1/2 teaspoon)
oil to fry 

Method :

1. In a wide bowl, add all the dry ingredients and mix well.

2. Add ghee and mix well.
3. Now add water little by little and make a soft yet firm dough.
4. Pinch a small portion of the dough , dust the working space with flour and roll out the dough into a thin circle using a rolling pin ( just the way you roll out flat breads/roti).


5. Cut the circle into desired shapes .

6. Heat oil in a pan.
7. Just drop a small piece to check if the temperature is right for frying.
Chef tip : The biscuit has to instantly sizzle and rise up to the surface of the oil.
8. Fry the biscuit in batches.


Chef tip : Fry them over low flame. When the biscuits are fried in the right temperature, they do not absorb much oil.
9. Repeat the same for the entire batch.

Your crunchy and tasty Maida biscuits are ready !

Maida Biscuit Recipe

Wishing you all a very Happy Diwali !

Happy Cooking !

With love,

Masterchefmom







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