MILAGU VADAI, ANJANEYAR VADAI

Milagau vadai is prepared with urid dal and black pepper for the neivedyam of Anjaneyar.  It is very crispy crunchy and is also known as Anjaneyar vadai.

I happened to taste this a decade ago in one of the temples and that taste I really relish now also.  I want to post this recipe since so many days but could not do it as my children will not eat this because of flavour of the pepper.  But I made this on last Saturday for the purpose of posting the same on the blog as well as being Saturday can offer neivedyam to Anjaneya.

It is really awesome with the flavour of pepper in it and I really enjoy the same.

Let us look at the recipe now:

KAFIR LIME LEAVES MILAGAI PODI

We make veppilakkati with the narathanga elai.  I had plucked some leaves to prepare the veppilakkati but somehow I could not make it.   The leaves were left like that and dried up.  So thought of making milagai podi with it and turned out to be awesome for the idli, dosa.

I do not know whether anyone has tried this recipe.  I always look for a unique recipes with the ingredients available, I thought let me try with it and the end result is yummy.

Hope you will also make use of the same.  The leaves have to be dried up.  I had left it in a plate as it is and got dried up.  If you keep it for a week, it is enough to go ahead with the milagai podi recipe.

We use the leaves for making chaas, that is sambaram.  you have to crush the leaves with rock salt in your hand and then put in the butter milk and keep for sometime.  the flavour  in it is really appetising.  this leaf is part of Thai cuisine.

video on you tube:

Let us look at the recipe now:

 kafir lime  leaves in cullinary use link here

MOONG DAL BANANA FRITTERS

The Navratri festival is going on and I am bored of making the usual Sundals with brown chana, karamani etc.  Since I wanted to make something different, I tried sabudana sundal and moong and banana fritters.

The Moong and banana fritters can be served as an evening snack along with a cup of hot coffee or tea also.  As I was cutting the banana for making mezhukupuratti out of it, this idea struck me and immediately I soaked some moongdal  and tried this and it was awesome.

Let us look at the recipe now: