Tengalu is a crispy, dry snack usually made during Diwali and Holi. It is popular in Karnataka and Tamil Nadu. It is also known as Thenkuzhal.
I have great memories of this snack. During Diwali, chakli and tengalu were often prepared at home in big containers and stored. Usually, Tengalu is made by making the flour at home. It is a week-long process and today, none of us have the time and patience to do. I prefer making the easier method these days as life seems to be busy. Here is the method I use to make Tengalu using ready flour. Here, I bought the urad dal flour from supermarket.
Difference between Chakli and Tengalu :
Chakli and Tengalu are both deep-fried snacks from South India but chakli is more popular in all regions. Tengalu is made only in some parts of the state. The blade/jali for Tengalu has three or four perforations but the Chakli blade has only perforation. Moreover, different varieties of chakli are prepared.
This is a guest- post I have written for Sapana. Sapana is an awesome blogger who blogs at Cooking with Sapana. It is good to be associated with her in this blogging world. Her blog has many dishes from different cuisines. Do check out her blog and the recipe for Tengalu.
If you ever make this recipe, do take a picture and tag @evergreendishes on Facebook or @evergreendishes on Instagram.
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Makhana kheer or lotus seed pudding is super easy dessert to prepare especially in navratri fasting time or any time. It is creamy, thick and delicious kheer which is so healthy and filling.
It’s time to introduce another blogger here on Evergreendishes and it’s a delicacy that I want to try soon, Makhana ki kheer. Today, I have Bhawana Singh of code2cook. A very warm welcome to you Bhawana.
Blogging has introduced me to many wonderful persons from around the globe who share the same passion, recipes or poetry, whatever it may be, I feel good being with these people around. Bhawana Singh is a software professional turned food blogger. She is a passionate blogger who loves cooking and styling the food. Do check out her blog www.code2cook.com.
Makhana kheer or lotus seed pudding is super easy dessert to prepare especially in navratri fasting time or any time. It is creamy, thick and delicious kheer which is so healthy and filling.
Makhana or lotus seeds are also called fox nut in english. They are low in sodium and high magnesium content which make them good for those who are suffering from heart disease, diabetes, high blood pressure and obesity. They have many more medicinal properties which make makhana a healthy and low-calorie snack if consumed in moderation.
To make this makhana kheer first dry roast the makhana, crush them a little and cook in the milk till it becomes a thick mixture. Adjust sugar as per your taste and add chopped dry fruits. Serve hot or chilled as per the choice. So let see how to make this delicious and lip-smacking Makhana Kheer or Lotus Seed Pudding.
makhana-kheer
Ingredients:
Serves : 4 Measurement: 1 cup =250 ml
2 cups makhana
5 cups of milk
6 tsp sugar or as per taste
3 tbsp dry coconut grated
2 tbsp cut dry fruits like cashew/almond/pista
for garnish
1 tblsp silvered pista
1 eddible silver leaf
Method:
First of all dry roast makhana till they became crisp, Remove from the flame and crush them slightly.
Now heat the milk in a heavy bottom pan and when it starts boiling add crushed makhana.
Cook at least for 20 min. Keep stirring it as it gets to burn at the bottom as cooking progressed.
Add cut dry fruits and grated dry coconut. mix well and cook as per your desired thickness.
Remove from the fire garnish with pista and silver leaf.
Server hot or cold. It tastes awesome both ways. we love the chilled one :).
Bhawana Singh
Makhana ki kheer/ Lotus seed pudding
Makhana ki kheer is a delicious, creamy and tasty dessert. It is usually made during Navratris in North India.
2tablespooncut dry fruits like cashew/almond/pista
1tablespoonsilvered pista
1edible silver leaf
Method
First of all dry roast makhana till they became crisp, Remove from the flame and crush them slightly.
Now heat the milk in a heavy bottom pan and when it starts boiling add crushed makhana.
Cook at least for 20 min. Keep stirring it as it gets to burn at the bottom as cooking progressed.
Add cut dry fruits and grated dry coconut. mix well and cook as per your desired thickness.
Remove from the fire garnish with pista and silver leaf.
Server hot or cold. It tastes awesome both ways. we love the chilled one :).
makhana-kheer
About Bhawana Singh:
Bhawana Singh a software professional in the past turned into a food blogger and a happy stay at home mom. Code2cook blog includes vegetarian recipes which are healthy, kids approved, and tasty. It is also a platform to showcase food styling, food photography and writing skills, which are the part of food blogging. A self-taught cook, code2cook includes recipes that are made with readily available and nutritious ingredients. Do visit the blog for more such recipes.
Subscribe to get all updates and a book of handyhints for free! And before I end my post, just a thought about eating. As the festivals are approaching, do eat moderately and keep working out regularly either by walking or going to the gym.
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