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Monday, September 30, 2013

RAJMA SUNDAL

RAJMA SUNDALRECIPE, NAVARATHRI SUNDAL, HOW TO MAKE RAJMA SUNDAL

INGREDIENTS:

Rajma - 1 1/2 cup
Turmeric powder - a pinch
Mustard seeds - 1/4 tsp.
Split urad dhal - 1 tsp.
Dry red chillies - 3
Hing - a pinch
Curry leaves - 2 sprigs
Scraped coconut - 1/4 cup
Oil - 2 tsp.
Salt - to taste

METHOD:

Soak rajma overnight and pressure cook alongwith salt until soft.  Drain completely.

Heat oil and add mustard seeds, when they crackle add urad dhal, chillies, curry leaves, turmeric powder and hing.  Add cooked rajma, scraped coconut and stir fry for a minute. Serve hot.

BUTTER BEANS SUNDAL / BUTTER BEANS STIR FRY

BUTTER BEANS SUNDAL, NAVARATHRI SUNDAL, HOW TO MAKE  BUTTER BEANS SUNDAL, DOUBLE BEANS SUNDAL, BUTTER BEANS SUNDAL RECIPE

INGREDIENTS:

Shelled fresh butter beans -  3 cups
Mustard seeds - 1/4 tsp.
Split urad dhal - 1 tsp.
Dry red chillies - 3
Hing - a pinch
Curry leaves - 2 sprigs
Scraped coconut - 1/4 cup
Oil - 2 tsp.
Salt - to taste

METHOD:

Cook fresh butter beans alongwith salt until soft. Drain the water completely.

Heat oil and add mustard seeds, when they crackle add urad dhal, chillies, curry leaves and hing. Add cooked beans, scraped coconut and stir fry for a minute. Serve hot.

Friday, September 27, 2013

THENGA MANGA PATTANI SUNDAL / BEACH SUNDAL

HOW TO MAKE BEACH SUNDAL,HOW TO MAKE THENGA MANGA PATTANI SUNDAL , BEACH SUNDAL, NAVARATHRI SUNDAL

INGREDIENTS:

Dried green or white peas - 1/4 kg.
Finely chopped raw mango - 3 tablespoon
Finely chopped coconut  - 2 tablespoons
Mustard seeds - 1/4 tsp.
Green chillies - 2
Hing - a pinch
Oil - 2 tsp.
Salt - to taste
Lemon juice  - 2 tsp. (optional)

METHOD:

Soak peas overnight. Pressure cook soaked peas with enough water (without salt) until soft, 2 whistles would be fine. (If cooked with salt the skins will come off. It should be cooked soft, but not mushy). Drain the  water completely.

Heat oil and add mustard seeds, when they crackle add chopped green chillies and hing.  Add cooked peas, salt, and stir fry for a while. Turn off the stove and add chopped raw mango and coconut. Add the lemon juice (optional). Serve hot.

Variations:
You can substitute scraped coconut and grated raw mango instead of finely chopped raw mango and coconut. Lemon juice can also be added.

Thursday, September 26, 2013

FRESH RED BEAN STIR FRY / FRESH RED BEAN SUNDAL

HOW TO MAKE FRESH RED BEAN STIR FRY,HOW TO MAKE FRESH RED BEAN SUNDAL,RED BEAN SUNDAL

INGREDIENTS:

Shelled fresh red beans -  3 cups
Mustard seeds - 1/4 tsp.
Split urad dhal - 1 tsp.
Dry red chillies - 3
Hing - a pinch
Curry leaves - 2 sprigs
Scraped coconut - 1/4 cup
Oil - 2 tsp.
Salt - to taste

METHOD:

Cook fresh red beans alongwith salt until soft. Drain the water completely.

Heat oil and add mustard seeds, when they crackle add urad dhal, chillies, curry leaves and hing.  Add cooked beans, scraped coconut and stir fry for a minute. Serve hot.

Friday, September 13, 2013

CHAKKA PRADHAMAN / JACKFRUIT PAYASAM / JACKFRUIT KHEER (KERALA STYLE)

HOW TO MAKE CHAKKA PRADHAMAN / HOW TO MAKE JACKFRUIT PAYASAM / JACKFRUIT KHEER (KERALA STYLE)

Photo courtesy : Mrs.Arya, my friend
This is a pradhaman (kheer, payasam) popularly known as "chakka (jackfruit) pradhaman" served with the traditional Kerala Sadhya. WISHING YOU ALL A VERY HAPPY AND BLESSED ONAM. 

INGREDIENTS:
Chakka(Ripe Jackfruit) pieces - 10 or 12 
Crushed Jaggery - 1 cup
Coconut milk - 1 cup 
Coconut cut into small pieces - 1 tablespoon
Cardamom - few 
Ghee - 2 tablespoons
Cashewnuts (broken) - few

METHOD:

Fry the cashews and coconut pieces in a spoon of ghee. Keep aside. 

De-seed the jackfruit and pressure cook for 1 whistle. When cool, grind in a mixie to a fine paste. Measure this paste and take equal quantity of jaggery. Jackfruit paste, jaggery ratio is 1:1.

Heat ghee in a pan, add jackfruit paste and  stir continuously until ghee leaves the sides.

Meanwhile, dissolve jaggery in little water, heat, remove scum, filter the dust and allow it to boil.  Add this syrup to the jackfruit paste and mix well. In medium heat, stir continuously until the mixture thickens. When you see bubbles all around, simmer the stove to low flame and slowly add the coconut milk stirring continuously for a few seconds and turn off the stove. 

Add the ghee fried cashews, coconut pieces and cardamom. Chakka pradhaman is ready. 

NOTE: More jaggery can be added according to the sweetness of jackfruit. 

VARIATIONS: Chakka varatti is used instead of jackfuit paste. Milk is used instead of coconut milk.

Tuesday, September 3, 2013

MANGO KESARI

MANGO KESARI,HOW TO MAKE MANGO KESARI

INGREDIENTS:

Roasted Rava - 1 cup
Mango pulp - 1/2 cup
Water - 1 1/2 cups
Sugar - 1 1/2 cup

Yellow food colour - 1/4 tsp.
Mango Essence (optional)
Ghee - 1/4 cup
Cashews - few

METHOD:

In a kadai, heat a spoon of ghee and fry the cashews until golden brown and keep aside.

In the same kadai, fry the rawa till you smell a nice aroma. Keep it aside.

Again, in the same kadai, boil water and mango pulp, gradually add rawa and stir it quickly so that no lumps are formed. Cover with a lid and allow it to get cooked. Now add sugar and ghee stir for a while. Add the food colour and mix well. Cook for 3 more minutes. Add ghee-fried cashews. Serve hot .
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