Sweet Karamani Sundal ( sweet Lentil Beans Sundal)

Sweet Karamani Sundal ( Sweet Lentil Beans Sundal)

This Sundal is prepared on Saraswati Pooja during Navaratri and also for Poonyavachanam.....

Ingredients:

Karamani / Lentil Beans - 1 cup
Jaggery - 3/4 cup
Cardoman powder - 1/2 tsp
Dry ginger powder - 1/2 tsp
Grated Coconut - 1/2 cup

Method:
# Dry roast karamani / lentil beans till nice aroma comes.

# Soak it for atleast 1/2 hr.

# Cook the karamani / lentil adding enough water.

# Heat a pan add jaggery and 1/4 cups of water....let it boil well and strain it. 

Once the jaggery becomes thick add it with the cooked lentil beans / Karamani.

# Add grated coconut, cardoman powder, dry ginger powder and mix well.

This is ready to serve.
Do try and provide your comments.
Thank you!

Paasi Parupu Sundal / Moong Dal Sundal

Paasi Parupu Sundal / Moong Dal Sundal

A very healthy Sundal, recipe.... Paasi Parupu or moong dal, is really delicious and full of nutrients...but many of us, do not try this Sundal as it is quite tricky / sticky to prepare...

 Today I will share step by step instructions to make Paasi Parupu Sundal.. which you can serve, not only, for Navratri but for snacks or for tea time.

Ingredients:
Paasi Parupu - 1/2 cup
Grated coconut - 2 tablespoons
Green chillis - 1 or 2
Asafoetida - 1/2 tsp
Turmeric - 1/2 tsp
Mustard - 1 tsp
Sundal Podi / Curry powder - 1 tsp
Curry leaves few
Oil for seasoning

Method:

# Soak Paasi Parupu / Moong Dal for 1/2 hr in water.

# Stain the water. In a pan add 2 cups of water and boil well.
# Add soaked Paasi Parupu / Moong Dal to the boiling water. Add turmeric.

# Let it boil for 10 min and switch off the stove.

# Strain the Parupu / dal in a strainer.

# Check whether it is cooked.

# Heat a pan, add oil, mustard when it spluter, add strained Paasi Parupu / Moong Dal, salt, green chillis, Asafoetida, sundal podi / curry powder, grated coconut and mix well. Add curry leaves.

Do neivedhiya and serve..
Pl. do try and provide your valuable comments.
Thank you!
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Kondakadalai Sundal / Chick Peas Sundal

Kondakadalai Sundal / Chick Peas Sundal

Navartri means Gollu or Gomba... For nine days, need to prepare different varieties of Sundal which are really healthy and nutritious.

Kondakadalai / Chick Peas Sundal is everyone's favourite.

Ingredients:
Boiled Chick Peas - 1 cup
Mustard - 1 tsp
Urud dal - 1/2 tsp
Red chilli - 1 or 2 no
Sundal Podi / Curry Powder - 1 tsp
Grated coconut - 2 tablespoons
Asafoetida - 1/2 tsp
Turmeric powder - 1/2 tsp
Salt to taste
Oil for seasoning

Method:

# Heat a pan add oil, mustard when it spluter, add urud dal and red chilli.

# Add boiled Chick Peas, turmeric powder, salt, Asafoetida mix well.

# Add grated coconut, Sundal Podi/Curry Powder, Curry and mix well.

Do neivedhiya and serve.
Pl. Do try and provide your comments.
Thank you!

Curry Powder / Sundal Podi

Curry Powder / Sundal Podi!

During Navratri we prepare different varieties of Sundal for Neivedayam.
This Curry Powder or Sundal Podi can be used not only for Sundal but also for any vegetable curry, fried curry, dry curry, gravy, sabji, thickening for Sambar or dal etc.

Ingredients:
Dhania / Corriander seeds - 1 cup
Red chillies - 25-30 nos
Black gram / Urud dal - 1 1/2 tsp
Bengal Gram / Chana dal - 2 tablespoons
Pepper - 1 tsp
Jeera / Cumin - 1 tsp
Mustard - 1 tsp
Fenugreek / Methi seeds - 1 tsp
Curry leaves few

Method:
We need to dry roast one by one all ingredients.
# Heat a pan or kadai, dry roast dhania, till nice aroma comes, and remove it.
# Dry roast, urud dal and channa dal, methi, pepper, mustard, on medium flame.

# Once the above ingredients are half roasted, add red chilli and wait till mustard spluter, remove it.
# Dry roast curry leaves.
# Once the dry roasted ingredients comes to room temperature make a fine powder in mixie.

Can be stored in an airtight container for more than 2 months.

Please do try and provide your comments.
Thank you!

Kuzhi Panniyaram

Kuzhi Panniyaram

Kuzhi Panniyaram is a wonderful, simple, recipe, which can be served either for breakfast or during Snacks time. A traditional South Indian recipe.

Ingredients:
Idli / Dosa batter - 2 cups
Chopped onions - 1 medium
Chopped coriander leaves - 2 tsp
Mustard seeds - 1 tsp
Bengal gram / Channa dal - 1 tsp
Asafoetida / Hing - 1/2 tsp
Oil - 4 tablespoons
Salt to taste

Method:
# Heat a pan, add 1 tsp of oil add mustard, when it splutter, add channel dal, onions... Onions should turn pinkish in colour.
# Add chopped coriander leaves, asafoetida, salt mix well.
# Add the seasoning in the idli or dosa batter & mix well.
# Heat kuzhi Panniyaram / Appam pan.
# Add few drops of oil, then pour your batter in each kuzhi and cook well.
# In few min, you  will be able to turn Panniyaram's and cook both sides well.
   Serve with Chutney.
Pl. do try and provide your comments.
Thank you !

Homemade Coconut Milk

Homemade Coconut Milk

As we all know coconut milk has lot of benefits. We prepare number of recipes using coconut milk such as curry, gravy, desserts, ice-cream, pudding, kheer, payasam etc.. even we can switch to coconut milk for normal milk.

Most of the vegan recipes are prepared using coconut milk.

In Tamil Nadu for Aadi (Ashad month) we prepare kheer or payasam using coconut milk.

It is always, good to use or consume, fresh coconut milk, as it is free from impurities. The self life, of homemade Coconut Milk, you can store, in refrigerator for  3-4 days in an airtight container and can store in freezer for 2-3 months.

Method:
# Take grated / pieces of coconut...put it in mixer jar with some lukewarm water, and grind into a smooth paste.
# Take a cotton cloth or seiver and squize it well. Your first coconut milk is ready.
# Repeat the same process, by adding lukewarm water and grind well, for second and third coconut milk.

Use coconut milk, for Kheer, Payasam, deserts etc.
Thank you!

Rava Pongal Stuffed Parathas - Leftover Special Recipe!

Rava Pongal Stuffed Parathas - Leftover Special Recipe!

A wonderful leftover Special recipe, prepared using rava Pongal.

Ingredients:
Rava Pongal - 1 cup
Whole wheat flour - 1 1/2 cups
Refined Oil- 4 tsp
Salt to taste

Method:
# Mix whole wheat flour and salt together and knead a stiff dough for Paratha or poori.

# Make marble size balls of rava pongal.
# Take, whole wheat flour dough and prepare, marble size balls, a slightly bigger than rava pongal balls.
# Dip your, thumb finger in oil, press in the whole wheat flour and Prepare a cup shape, and keep the rava pongal ball, as we do for stuffed parathas.
# Dust whole wheat flour, and go on rolling with the help of rolling pin and Prepare parathas.

# Heat a non stick pan or tava, cook well the parathas.
Serve with curd and pickle.
Pl. do provide your valuable comments.
Thank you!