Peanut Sundal recipe. This can be prepared for pooja in Navarathri days. Also suited for poriyal & tea-time snack.
Raw peanut- 200g; oil;salt;mustard seeds; curry , coriander leaves; coconut; asafoetida;
Channa Dhal -1 tsp : coriander seeds -1 tsp : red chillies -4 : jeera _1/2 tsp
Dry roast and make it to a fine powder.
Soak peanut for 6 hours. Cook for 3 whistles. Add salt & cook in open lid for 2 minutes. In 1 spoon oil, fry mustard seeds, asafoetida, curry leaves. Add peanuts, powder & cook in slow flame for 2 mins. Add coconut, coriander leaves.
Kalkandu Pal Pongal recipe made using Kalkandu (Rock Candy). Using kalkandu and milk gives a creamy sweet pongal. This is a prasadham commonly used for pooja.
Raw rice – 1 small cup : kalkandu – 1 1/2 cup: milk -2 cup : ghee-3 tsp: cardamon powder- 1/4 spoon: cashew nuts : dry grapes
Wash and soak rice for 30 minutes. Boil 3 cups of water and 1 cup of milk, add rice, cook for 3 whistles. Put kalkandu in 1 cup of water and boil it to melt. Mash the cooked rice well, add kalkandu water, 1 cup of milk, and cook in slow flame for 3 minutes. In a spoon of ghee fry cashew nuts, dry grapes, add this to pongal. Add cardamon powder and 2 spoons of ghee.
Karamani Thattapayir Masala sundal is a side dish for rice and also a evening snack.
Karamani – 1/2 cup, onion – 1, green chilly – 3, ginger garlic paste, chilly powder, garam masala powder – 1/4 tsp each, salt, oil, asafoetida, curry, coriander mint leaves, coconut – 1 tbs.
Soak karamani over night. Then cook the Karamani along with 1 glass water for 1 whistle. Use cooked water to make rasam. Mix salt in cooked karamani. In 2 tsp of oil add fry mustard seeds, asafoetida, chopped onion, green chilly, curry and mint leaves. Fry for 2 minutes, add ginger garlic paste and powders, mix well, add karamani, cook in low flame for 2 minutes. Add coriander leaves, coconut.
Karamani Thattapayir Masala Sundal is ready.
Poha/ Rice Flakes Pidi Kolulattai, made for Ganesh Chathurthi
Red thick rice flakes- 1 cup (50g); jaggery- 1/2 cup; coconut- 2 tbsp; butter- 1 tsp; cardamom powder- 2 pinch.
Wash & soak rice flakes for 20 mins in plain water. Mash it with hands. In jaggery, put 2 spoons water & boil. Once it melts, add coconut, butter, rice flakes, cardamom powder & mix well for 1 min, until it becomes dry. Once it cools down mash with hands & mold it to kolukattai shape as shown. Bake this in idly cooker for 5 mins.
Masal Vadai or Kara Vadai is a famous south Indian dish served in marriages, functions, and also for pooja ,along with payasam.
Gram dhal- 250g; red chilly- 6; cinnamon- 1 piece; cloves- 3; fennel seeds- 1 spoon; ginger- 1 inch; garlic cloves- 5; asafoetida; salt; big onion- 1; curry leaves; coriander leaves; oil to fry.
Soak the dhal for 2 hours; strain the water. Grind it coarsely as shown, along with the masalas. Dont add water for grinding. Add chopped onion, curry, coriander leaves; mix well. Flatten it as shown & deep fry in oil.
Crispy hot wheat bonda recipe .This is crispy outside & soft inside, a perfect snack for your tea time.
wheat flour- 200 gms,gram ,rice flours-each 1 table spoon,salt, chilly powder-1 tea spoon,cooking soda- 1/8 tea spoon, big onion-1,curry ,coriander leaves, oil to fry.
Mix all flours ,salt, chilly powder, coking soda,add water and mix it as idly batter consistency. Add finely chopped onion,curry,coriander leaves,add a table spoon of warm oil,mix well. Heat around 250 ml of oil to deep fry. Make bondas as shown. It takes 5 minutes to cook , in medium flame.
Oats- 2 cups; rava- 1 cup; flax seed powder- 2 tea spoons; salt; cooking soda; curd-2 table spoons;jeera, grated carrot; curry & coriander leaves.
Instead of sooji rava, wheat rava can also be used.
Powder the oats & flax seed coarsely. Mix oats, rava, salt,pinch of cooking soda, curd,jeera, water & make it to idly batter consistency. Keep it for 30 mins. It becomes thick, so add some more water, carrots, curry & coriander leaves. Make it as idlys : Cook for 8 mins in idly cooker.
Serve with coconut/coriander/tomato chutneys.
A spicy soya masala dish , taken as a side dish for rice & rolled in chappathi.
soya- 100 g; onion-1; tomato-1;
ginger garlic paste-1/2 spoon; oil;salt;turmeric powder-1/4 spoon; coriander powder-1 spoon; chilly powder- 1 1/2 spoon; garam masala-1/4 spoon; curry, mint & coriander leaves.
Wash & soak soya in hot water for 20 minutes. Take out & squeeze the water. In 3 spoons of oil, fry onion for 2 mins. Add tomato,ginger garlic past & fry for 2 mins. Add all the powders & salt.Mix well.Add curry & mint leaves.Add soya. Fry for 4 minutes in medium flame. Add coriander leaves.