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Tuesday, September 27, 2011

PACHAIPAYARU SUNDAL / GREEN GRAM SUNDAL


The "Naivedhyam" for navarathri is mostly Sundal(Sweet or Salt)in the evenings. Puttu is made on a Friday of Navarathri. Kondakadalai (Black chana dhal) sundal and appam is made on Saraswathi Pooja day. Some make kadalai urundai also. Payasam is also made daily. Apart from green gram sundal I have given links to all the sundals and payasams towards the end of this post. HAPPY NAVARATHRI.

INGREDIENTS:
Green gram- 1/4 kg.Scraped coconut - 1/4 cup
Salt - as per taste

TEMPERINGS:
Mustard seeds - 1/4 tsp.
Turmeric powder- a pinch.
Urad dhal - 1 tsp.
Dry red chillies - 1 0r 2
Hing
Curry leaves - few
Oil - 1 teaspoon
METHOD:

Dry roast green gram and soak in water for half an hour. Pressure cook with salt for two whistles or until soft. When the pressure is released, take out, drain the water completely and keep it aside.

Heat oil and temper with the given ingredients.
Add scraped coconut and saute well for a minute.
FOR ANY SALT SUNDAL:

INGREDIENTS:
Any pulse of your choice- 1/4 kg.

TEMPERINGS:
Mustard seeds - 1/4 tsp.
Turmeric powder- a pinch.
Urad dhal - 1 tsp.
Dry red chillies - 1 0r 2
Scraped coconut - 1/4 cup
Hing
Salt - as per taste
Curry leaves - few
Oil - 1 teaspoon
METHOD: Cook the pulses as said here and temper with the given ingredients.
SWEET SUNDAL: This is made only with Karamani(cow peas) or Pachaipayaru(green gram)

Karamani or Pachaipayaru - 1 cup
Crushed jaggery - 3 teaspoon

TEMPERINGS:
Oil - 1 teaspoon
Mustard seeds - 1/4 tsp.
Dry red chilly - 1
Scraped coconut - 1/4 cup

METHOD:

Cook the pulses as said here, drain the water completely. Heat a teaspoon of oil and temper with mustard seeds and dry red chilly. add the cooked pulse, a pinch of salt and jaggery. When thick add coconut and mix well.

LINKS FOR NAVARATHRI MENU:


TIPS ON COOKING PULSES FOR SUNDAL
AAMA VADAI
PUTTU
PAYASAMS
KADALAI URUNDAI
APPAM (TANJORE STYLE)
APPAM (NEIYAPPAM)
KONDAKADALAI(BLACK CHENNA SUNDAL)
KABUL CHENNA SUNDAL
GROUNDNUT SUNDAL

Monday, September 26, 2011

VEGETABLE KADAPPA (JAIN)


I just tried this as we make kumbakonam kadappa(link here) sans onion and garlic. It was so colourful and comfortable with mild spices & tasted great with phulka and pooris.

INGREDIENTS:


Moong dhal - 1 tablespoon
Mixed vegetables - Cauliflower, baby corn, beans, carrot,peas - 2 cups
Potato - 1 (medium-sized)

Green chillies - 3
Aniseed (sombu, saunf) - 1 tsp.
Pottukadalai(Roasted gram) - 1 tablespoon
Coconut scraped - 1/4 cup
Cinnamon - 1" piece - 1
Cloves - 3
Bay leaf - 1
Salt - as per taste
Oil - 3 tablespoons
Coriander leaves - few

METHOD:

Pressure cook moong dhal or cook moong dhal in water till soft and mash it well.

Boil potato and mash it roughly.

Dice vegetables.

Grind pottukadalai, sombu, green chillies, and grated coconut to a fine paste.

Heat oil in a pan, and temper with the whole spices. Add the diced vegetables, saute well, sprinkle some water and cook covered till 3/4th done. Now add the roughly mashed potatoes, moong dhal and salt. When it starts boiling add the ground paste. Check for salt and allow it to boil till the raw smell is diffused.

Garnish with coriander leaves. Serve hot with dosas. Best with phulkas, chappathis and pooris.

Monday, September 19, 2011

ERISERI / CHENA ERISERI / ERISSERY

Chena eriseri is a traditional kerala recipe. A single vegetable or combination of vegetables like pumpkin, raw banana etc. or adding cowpeas are also the variations. However, I would like to do this with a combination of yam and ashgourd.

INGREDIENTS:

Senaikizhangu (yam) - 1/2 kg
Ash gourd - 1/4 kg.
Salt - To taste
Turmeric powder - 1/4 tsp.
Oil - 1 teaspoon

To grind to a paste:
Pepper - 1/2 teaspoon
Red Chilli - 2
Cumin Seeds- 1/4 teaspoon
Scraped Coconut - 1/2 Cup

Tempering:
Coconut Oil - 1 tablespoon
Mustard seeds - 1/4 teaspoon
Curry leaves - few

METHOD:

Peel & chop yam(senaikkizhangu) into cubes. Wash well. Similarly, peel and chop ashgourd into cubes.
Boil yam in water alongwith turmeric powder and salt till soft. Drain well and keep aside.

Likewise, boil ashgourd in water alongwith turmeric powder and salt. This ashgourd water need not be discarded.
Mix both and keep it ready.

Heat oil in a pan, add pepper, when it crackles add the red chillies, cumin seeds and finally the scraped coconut. Saute for a minute. When cool, grind in a mixie to a smooth paste.
Add the ground paste to the cooked vegetables, add little more salt and allow the mixture to boil for a while. Add some more water if needed.
Heat coconut oil, temper with mustard seeds, curry leaves and add this to the above mixture.

Chena erisseri goes well with plain rice and also as a side dish with south indian thali.

VARIATION:

Fry scraped coconut or finely chopped coconut pieces in coconut oil till golden brown and season the above mixture.

    Monday, September 12, 2011

    BABY CORN PEAS MASALA



    INGREDIENTS:

    Baby corn - 10
    Shelled peas - 1/4 cup
    Cumin seeds - 1/4 tsp.
    Turmeric powder - 1/4 tsp.
    Garam masala - 1 tsp.
    Salt - as per taste
    Oil - 2 tablespoons
    Cashews - 6
    Scraped coconut - 2 tablespoons
    Onion - 1
    Tomato -1
    Green chilli - 2
    Coriander leaves - few

    METHOD:

    Cut baby corn into finger long pieces. Boil baby corn in water alongwith turmeric powder and salt, till done but crunchy.

    Boil peas with salt separately. Keep aside.

    Soak cashews in lukewarm water for 10 minutes.

    Heat a spoon of oil in a pan, and saute onion, tomatoes and green chilli till the raw smell diffuses and oil leaves the sides. Grind to a fine paste alongwith cashews and scraped coconut.

    In the same pan, heat the remaining oil, temper with cumin seeds and add the ground paste. Saute well. Now add half a cup of water. When it starts boiling, add the cooked peas and baby corn. Cover and cook for 3 more minutes. Take out the lid and add garam masala. Mix well and cook for a minute. Garnish with coriander leaves. Serve hot with any Indian flat bread.

    Monday, September 5, 2011

    RAVA LADDU


    INGREDIENTS:

    Bombay rava (sooji) - 2 cups
    Sugar - 2 cups OR Boora chakkarai - 2 cups.
    Cashews - 10
    Ghee - 3/4 cup
    Powdered cardamom - 1/2 tsp.


    METHOD:

    Heat a pan and dry roast rava till golden brown. Pound it to a fine powder. (preferably in a flour mill). Powder the sugar finely using a mixie. OR you can also use the boora chakkarai (powdered sugar) which will be available in the stores in powdered form.

    Break the cashews into small pieces and fry it in ghee till golden brown.

    Melt ghee. This should be warm while shaping the balls.

    Mix the powdered rava, powdered sugar, cardamom powder and cashews well. Add the melted ghee little by little and shape into balls. (DO NOT POUR IN THE ENTIRE GHEE. POUR A LADLE OF GHEE AND SHAPE FOUR OR FIVE BALLS) Repeat the procedure for the entire mixture. Shape all the balls tightly.

    NOTE: Little milk can be sprinkled if felt difficult to shape.
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