Navaratri Day - 8 ( Carrot Payasam and Karamani / kidney beans Sundal

Carrot Payasam

Another healthy dessert, in which we use a vegetable to prepare this dessert. This is so healthy and can be served hot or chill. In Summer you can keep it in refrigerator and serve or in winters we generally serve hot. 

Ingredients:
Carrot - 2 nos
Milk - 2 cups
Sugar - 3/4 cup
Cardoman powder - 1 tsp
Cashew, raisins, Sara parupu few
Ghee - 1 tsp

Method:
# Cook carrots, make puree.
# Heat pan add carrot puree and milk boil well.
# Add sugar, simmer the stove for few min, add cardoman powder and switch off the stove.
# Fry cashew and raisins, add to carrot Payasam. Serve

Karamani / Kidney beans Sundal
Ingredients:
Karamani / Kidney beans - 100 grms
Grated coconut - 1/2 cup
Mustard - 1 tsp
Urud dal - 1/2 tsp
Curry powder - 1 tablespoon
Curry leaves - few
Asafoetida - 1 tsp
Green chillis - 2 nos
Salt to taste
Oil for seasoning

Method:
# Soak karamani for 3 hrs.
# cook soft, add oil to pan, put mustard when it crackle add urud dal , karamani, grated coconut , curry powder , salt, asafoetida, green chillis, curry leaves and mix well. Serve.

Navaratri Day -9 (Sakkarai Pongal(sweet pongal) and Konda kadalai / Chick Peas Sundal

Sakkarai Pongal/Sweet Pongal

Sakkarai Pongal is prepared on nineth day of Navaratri, as we also call it Saraswati puja. 

Ingredients:
Rice - 1 cup
Moong dal - 1/2 cup
Jaggery - 1 1/2 cups
Ghee - 3 tablespoons
Cashew, Raisins few
Cardoman powder - 1 tsp

Method :
# Dry roast moong dal until the raw smell goes.
# Take moong dal and rice together and Pressure cook for 3-4 whistles.
# Dissolve jaggery in water and filter the syrup.
# Add jaggery syrup to the cooked rice and dal.
# Heat the pan add cooked Pongal and jaggery syrup and mix well in a low flame .
# Heat kadai add ghee, fry cashew, raisins    and pour it in sakkarai Pongal.
# Add cardoman powder to the Pongal.
Serve.

Konda kadalai / Chick Peas Sundal

Ingredients:
Konda kadalai - 100 grms
Grated coconut - 1/2 cup
Mustard - 1 tsp
Asafoetida - 1/2 tsp
Green chillis - 2 nos
Curry powder - 1 tablespoon
Curry leaves few
Oil for seasoning
Salt to taste

Method:
# Soak Chick Peas overnight.
# Cook Chick Peas, heat kadai add oil, when heated add mustard when it crackle, curry leaves, chick peas, salt, green chillis, asafoetida, curry powder, grated coconut and mix well.
Serve.

Sago Fruit Custard

Sago fruit custard is a Thailand dessert, which is prepared with coconut milk. But I used normal milk to prepare this fancy dessert for my family.

Ingredients:

Sago - 2 tablespoons
Milk - 1 cup
Rock Sugar candy - 3/4 cup
(Powdered)
Vanilla essence - 1/2 teaspoon
Fruits like banana   - 2 nos
Apple, Pomegranate - 2 each

Method:
# Soak sago for 3-4 hrs.

# Heat a pan add 1/2 cup of water and 1/2 cup of milk, add sago and cook it till sago becomes transparent.

# when sago is cooked add powdered rock sugar candy mix well.

# Add vanilla essence and switch off the stove.

# Once it is cool, serve with fruits.

Watch my video and do subscribe to my YouTube channel:

https://youtu.be/cJaMvwUDvdA

This is a wonderful dessert, which can be served during parties, or for any occasions. Please do try and give me comments.
Thanks😃

Navaratri Day - 6 ( Sago Fruit Custard/Javvarisi pazham Payasam and Kollu/Horse Gram Sundal )

Sago Fruit Custard is a Thailand dessert, with minimum ingredients.

Ingredients:
Sago - 2 tablespoons
Milk - 1 cup
Rock Sugar Candy - 3/4 cup
Vanilla essence - 1/2 teaspoon
Fruits banana - 2 nos
Apple, Pomegranate - 1 no each

Method:
# Soak sago for 3-4 hrs.
# Heat a pan pour 1/2 cup of water and 1/2cup of milk, add soaked sago mix well.
# When sago is cooked ( it becomes transparent) add rock sugar candy, boil well.
# Add vanilla essence and switch off the stove.
Serve custard with fruits.

Kollu / Horse Gram Sundal

Ingredients:

Kollu/Horse Gram - 100 grms

Grated coconut

Mustard - 1 teaspoon

Urud dal - 1 teaspoon

Turmeric powder - 1/2 teaspoon

Curry powder - 1 tablespoon

Asafoetida - 1/2 teaspoon

Curry leaves few

Oil for seasoning

Salt to taste 

Method:

# Soak kollu/ Horse Gram overnight.

# Pressure cook the kollu / Horse Gram for 3 whistle.

# Heat kadai, pour oil when heated add mustard, when it crackle add urud dal, cooked kollu, turmeric powder, salt, hing, grated coconut, and curry powder. Mix well and serve.

Navaratri Day - 3 ( Rava payasam / Semolina Payasam and Green peas / Pachai Patani Sundal)

Rava / Semolina Payasam

Rava/ Semolina Payasam or Kheer, is a delicious recipe which can be served any time.

Ingredients:
Rava/Semolina - 2 tablespoon
Milk - 250 litres
Sugar - 1 1/2 cups
Ghee - 2 tablespoon
Cardoman powder 1 tsp
Sara parupu
Yellow food colour if you prefer
Cashew few
Raisins few

Method:
# Heat a pan add 1 tsp of ghee, add rava and fry to pinkish colour.
# In another pan boil milk well, add roasted rava let it boil well.
# Once the rava cooks add sugar and mix well. (It will be thick in consistency) 

# once it comes to payasam consistency switch off the stove.
# Add fried cashew, raisins, Sara parupu and cardoman powder and a pinch of food colour if you prefer.

Green Peas Sundal

Ingredients:
Green Peas - 200 grms
Mustard - 2 teaspoon
Urud dal - 1 teaspoon
Hing - 1 teaspoon
Grated coconut - 1/2 cup
Curry powder - 2 teaspoon
Salt to taste
Curry leaves few
Oil for seasoning

Method:
# Soak green Peas , boil well.
# Heat a kadai add oil,  mustard when crackles add urud dal, curry leaves, boiled green Peas mix well.
# Add salt, hing, curry powder, grated coconut and mix well. Ready to serve.

Do try and provide your comments.

Thank you!

Navaratri Day - 2 ( Vermicelli Payasam and Green gram dal Sundal)

Vermicelli Payasam

Vermicelli Payasam is an easy dessert, which takes hardly 5-10 min to prepare, as if we are using roasted vermicelli. This recipe is specialy liked by kids. 

Navaratri Day - 2 

Vermicelli Payasam

Ingredients:
Vermicelli - 50 grms
Milk - 2 cups
Sugar - 1 cup
Cardoman powder - 1 teaspoon
Ghee - 1 teaspoon
Cashew few
Raisins few

Method:

# Heat a pan boil milk add roasted vermicell, when vermicell is cooked add sugar.

# Let the sugar dissolve with milk.

# Fry cashew and Raisins in ghee.

# Add cashew and raisins to the Payasam.

# Sprinkler cardoman powder to the payasam.

Green Gram Dal Sundal

Ingredients:

Green Gram Dal - 100 grms

Grated coconut - 1/2 cup

Turmeric powder 1/2 teaspoon

Asafoetida 1/2 teaspoon

Green chillis - 2 nos

Mustard - 1 teaspoon

Urud dal 1 teaspoon

Curry  powder - 1 teaspoon

Curry leaves few

Oil for seasoning

Salt to taste.

Method:

# Soak green Gram Dal for 3 hrs.cook soft strain excess water.

# Heat kadai add oil, add mustard let it crackle, then add urud dal, curry leaves, cooked green Gram Dal , mix well.

# Add grated coconut , salt , green chill, asafoetida, salt to taste. Mix well with curry  powder. Serve 

Thank you😃

Navaratri Day - 1 - Rice Coconut payasum and Chana Dal Sundal

Rice Coconut Payasam

This Payasam is a traditional dessert prepared with rice, coconut and jaggery....but  today I am, using rock sugar candy, which is healthier and can be used instead of sugar or jaggery.

Ingredients:
Raw rice - 1 tablespoon
Coconut grated - 1/2 cup
Rock sugar candy - 1 cup
Cardoman powder - 1/2 teaspoon
Cashew few
Ghee to fry cashew

Method:
# Soak rice for 1/2 hr,  then grind rice and Coconut to fine paste.
# Take a heavy bottom pan add the grinded paste and 2 cups of water, mix well and let it boil.
# You can add water according to the thickness. Mix continuous so that to avoid lumps.
#Once the mixture is cooked add kulkundu / rock sugar candy and let it boil on slow flame. (need to stir continuously) it will take 5- 10 minutes to cook.
# Fry cashew and add to Payasam.
# Sprinkler cardoman powder .

Kadala parupu/Chana dal Sundal

Ingredients:
Channa dal- 100 grms
Grated coconut - 1/2 cup
Mustard - 1 teaspoon
Urud dal - 1/2 teaspoon
Red chilli - 3-4 nos
Asafoetida - 1/2 teaspoon
Curry leaves - few
Curry powder 1 teaspoon
Oil for seasoning
Salt to taste

Method :

For curry powder - dry roast ( chana dal 1 tablespoon, coriander seeds - 2 teaspoon, jeera - 1/2 teaspoon, pepper- 1/2 teaspoon, red chili- 2, curry leaves few. Dry roast the above ingredients and once it is cool put it in the Mixie grind a coarse powder.

Soak chana dal for 1 hr , cook & strain  excess water.

Heat oil in a pan add mustard when it crackles add urud dal, red chilli, cooked chana dal, asafoetida, salt, mix well add curry powder, curry leaves, grated coconut, mix well. Serve.