CORN SUNDAL

There are many varieties of sundal.

Today thought of sharing corn sundal.

Ingredients

Corn …….1 cup

Green chilli….1

Mustard …..1/2 TSP
Urad dhal…1 TSP

Oil……1 TBS
Curry leaves few

Coriander leaves … chopped

Lemon juice as required

Salt as required.

Method.

1. Boil corn in a press u’re cooker with salt.

2.Remove corn kernels.

3.In a pan add 2 TBS oil.

4. Add mustard seeds and then urad dhal.

5.Now add curry leaves and chopped coriander leaves. Mix well.

6. Add required amount of lime juice after switching off the stove..

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KARTHIGAI PORI/PUFFED RICE SWEET.

During festivals we use puffed rice for neivedyam. Especially for KARTHIGAI this is a must.

• Ingredients:
• Puffed rice/Pori….3 to 3.5 cups
• Jaggery…..1 cup
• Ghee…..1 Tbs
• Cardomom powder

Method:

1. In a pan first add jaggery add very little water and allow it to melt.Filter the dirt.
2. Again keep the jaggery and boil it
3. 
4. The consistency should be single string.Another tip is that when u put in a plate of water it should not dilute.you roll it in your hand it will become a ball.
5. 
6. This is the right time to add puffed rice. Add it quickly and add the whole of it.Low the flame and mix it well.Now if you want add coconut bits add now.
7. 
8. Now add elaichi powder and1 TSP ghee.
9. You can have it as such or rub ghee in your palms and make as balls.
10. 
11. 

AVAL PAYASAM/POHA PAYASAM

Poha or aval has high nutrient value.It is a wholesome meal. Good source of carbohydrates,packed with iron,rich in fibre and a good source of antioxidants and essential vitamins.It is light on the stomach and can be easily digested.

Today I’m going to share with you a sweet recipe with you all. Easy to prepare sweet. It’s PAYASAM recipe.

Ingredients

• Aval…..1 cup
• Milk…..750 ml
• Jaggery. .3/4 to 1 cup
• Ghee….2 TBS
• Cashews…few
• Kismis…few
• Cardomom powder..1 TSP.

Method

• In a kadai. Add ghee to it.
• Then add cashews and kismis fry and keep aside.
• 
• Now add Poha to it.Fry it will become crispy.May be for 2 mts.
• Now add milk and allow it to get cooked.
• 
• Meanwhile put jaggery in water heat a little and then filter for impurities.
• 
• When it gets cooked add Jaggery to it.
• Allow it to boil and it will become thick.
• 

• Finally add cardomom powder and fried cashews.
• It’s ready to serve.

Easy kozhukattai

An easy snack or breakfast .This can be made very easily if you have rice flour at home.

• Ingredients:
• Rice flour……..1 cup
• Salt as needed
• Oil
• Red chillies….few
• Curry leaves few.
• Urad dhal…..1/2 tsp
• Mustard seeds..1/4 tsp
• Coconut grated….1/4 cup

Method

• Take a bowl and put rice flour into it.
• In a kadai add little oil when it gets heated add mustard seeds when it splutters add urad dhal then add broken red chillies and then curry leaves when it gets fried add to the rice flour and keep aside.
• Add coconut scrapings.
• Now boil two cups of water with salt and 1 tsp oil.
• Add it to flour.
• 
• Now mix well with a laddle without any lumps.
• Make balls out of it.
• Now keep it in a steamer and cook till it gets done.
• 

If this is not for neivedyam you can add chopped onions and fry with red chillies and then add to the flour.This has a different taste.If for breakfast can have with coconut chutney.

THENGA MANGAI PATTANI SUNDAL/BEACH SUNDAL/PEAS SUNDAL

This Sunday recipe is prepared with white peas,mango, coconut as the name suggests.This is very famous in beach especially Marina beach. Invariably those who visit beach never miss to taste this. As this is mango season thought of trying this recipe.The crunchiness of onion,tanginess of mango and the taste of green chilies everything adds to the flavour.

Soak white peas for 8 hrs or overnight

Ingredients

White peas…….1 cup

Raw Mango..5 TBS
Coconut…..3 TBS
Onion……3 TBS
Green chillies….1 to 2

Ginger…..1/2 inch piece

Red chilli powder..1 TSP
Mustard seeds…..1/4Tsp
Urad dhal…..1/2 tsp

Carrot grated…..2 TBS
Coriander leaves chopped….2 tbs

Hing…..1/4 TSP
Curry leaves few.

Preparation

White peas should be cooked but not mushy.

Grind coconut,green chilies and ginger.Just pulse it not a fine paste.

In a kadai put oil.

Add oil to it.

Now add mustard seeds and when it splutters add urad dhal when it turns brown add curry leaves then half of the onions.onion s

Onion should not be soft.It should have crunchiness.

Add cooked peas to it.

Then add grinded mixture to it

Fry well till everything gets mixed .Add lemon juice of 1/2 a lime switch of the stove.

It’s time to add grated mango, carrot and mix well.

While serving serve with mango and chopped coriander leaves.

Very healthy evening snack

LEMON RICE/LUNCH BOX RECIPE

Lemon rice is an easy recipe.They call it as chitrana which is rice based dish prepared in South India.Lemon rice is one among them. It just take few minutes to prepare if we have precooked rice. We can take this for travel too.It is s citrousy flavour.

Ingredients:

Cooked rice…..1 cup

Cashews few

Oil…..1/4 tsp

Urad dhal….1/2 tsp

Peanuts….12 to 14 nos

Red chillies…..2 Nos

Green chillies…4 nos

Bengal gram…2 tbs

Curry leaves….few

Ginger grated…..1 tbs

Hing….1/4 tsp

Turmeric powder…1/2 tsp

Lemon juice….juice of 1 to 2 limes

Cooked rice should not be sticky.

Method.

1.In a kadai put oil.

2.Add mustard seeds when it splutters addurad dhal when it turns brown add Bengal gram then add red chillies.

Now add curry leaves and chopped green chillies and cashews.

Fry till it gets toasted.

Add cooked rice with salt to it

Finally add lemon juice to it.

Serve with papads or any vegetable fry.

Another method is to add lime juice to the ingredients after frying and finally add cooked rice to it.

PINEAPPLE KESARI

Earlier I had posted Rawa Kesari I had few pieces of pineapple so thought of trying Pineapple Kesari.This is an easy preparation only.

Ingredients

• Rawa…..1 cup
• Sugar…..1/2 to 1 cup
• Pineapple…. 1cup cut into small pieces.
• Cardomom….3 to 4 nos
• Cashews…….few
• Kismis……few
• Ghee……..2 to 3 Tbs
• Color few drops
• Pineapple essence 1/2 tsp it is optional.

Method

1. In a kadai add ghee. Fry cashews and kismis keep aside.
2. Now add Rawa and fry till aroma comes.
3. In the mean time boil 21/2 cups of water.
4. Add water to the Rawa.
5. Add pineapple pieces.
6. Mix well till it cooks.
7. Now add Color,elaichi powder and if u need add pineapple essence.
8. Add sugar and cook till it is cooked.
9. Finally add fried cashews and kismis.

1. Frying rawa in ghee2.Add boiling waterAdd pineapple pieces and then finally sugar..

KERALA STYLE PALPAYASAM /RICE PAYASAM/RICE KHEER

Four years have passed since I have started blogging. So I thought of sharing a sweet recipe this time.Among many payasam recipes this time I thought of sharing Kerala style pal payasam. Both my daughter and son likes this very much.I have used chemba pachari which gives u this Color. This is very tasty.No Kerala Feast or Ona Sadya is complete without this palpayasam.

Ingredients:

• Kerala raw rice or chemba pachari……1/2 cup
• Milk…………1 litre
• Sugar……….3/4 cup
• Water………3/4 cup
• Ghee…….2tbs

Method:

1. Take 1/2 cup raw rice rinse it well and keep it aside.
2. Take a pressure cooker add 2 cups of milk and 1/2 to 1 cup water and sugar. Cook for a whistle.
3. When the pressure releases open it and add 2 cups of milk . Add 2 tsp ghee.It will get thicker.

Another method can add milk maid to make it more creamier.

In Kerala when they serve palpayasam for feast they serve with Boli.

Chemba pachari.

Another point is for this payasam they don’t add any fried cashews but can if you like can add.

When cooking in the pressure cooker see the quantity is only half of it.

We can use rose Matta rice too.

When the milk cooks for longer time in slow heat the Color changes.

SEMIYA JAVARASI PAYASAM/ SAGO VERMICELLI PAYASAM

There are many varieties of payasam.Today thought of sharing one which is made using milk.My son likes all varieties of PAYASAM especially when it is made with milk.Its an easy preparation and also very tasty one.

Ingredients:

• Sago………1/4 cup
• Semiya….1/2 cup
• Milk…….2or3 cups
• Cardomom…3 or 4
• Sugar…….1/2 to 3/4 cup
• Cashew… chopped 1tsp
• Ghee…..2 to 3 TBS

Method:

1. Soak sago for half an hour.
2. Put ghee in a heavy bottom pan.
3. Fry cashews in ghee and keep aside
4. Roast vermicelli fry it and keep it aside.
5. Now add sago and fry it.
6. Add water and cook .
7. When it is half cooked add semiya to it.
8. Then add milk and cook.
9. Add sugar.
10. Finally add fried cashew nuts.

Suggestion:

1. Can change the proportion of sago vermicelli.

2. This thickens after cooking so keep little milk aside and add before serving.

3. Sugar can be added according to one’s taste.

4. Can add fried raisins too.

PULIYODARE/ TAMARIND RICE

Puliyodare,Pulihora or Tamarind rice is a common rice recipe in South Indian States.This is a main course dish. This is usually a neivedyam for Pooja’s both in homes and also in temples.Also this is travel friendly recipe . Best for lunch box too.

Ingredients for mix

• Channa dhal…..2tbs
• Urad dhal……….2 TBS
• Coriander seeds..1 TSP
• Pepper……..1 Tsp
• Methi seeds..1tsp
• Red chillies …4 or 5
• Asafoetida..1/4 TSP.

In a kadai first put Channa dhal then urad dhal and dry roast it for sometime.then add coriander seeds ,pepper corns,methi seeds and red chillies. Fry a little then add asafoetida.After roasting put it in mixer grinder and make it into a fine powder.Keep it aside. Can refrigerate it and use while preparing the mix.

Ingredients for the mix

• Tamarind..lime size
• Mustard seeds…1/4 TSP
• Urad dhal……1/2 TSP
• Channa dhal…1/2 TSP
• Groundnuts….4 TBS
• Curry leaves….few
• Red chillies…..3
• Jaggery a small piece.
• Gingelly oil ..4 tbs
• Turmeric powder…1/4 TSP
• Salt as required
• Asafoetida…1/4 TSP

Method

1. In a kadai add gingelly oil.
2. When it gets heated add mustard seeds then urad dhal and Channa dhal.
3. When it gets roasted add red chillies and curry leaves.
4. Add turmeric powder
5. Now add ground nuts
6. Fry a little and add the grounded powder to it.
7. Now let it mix well
8. Add tamarind extract to it.
9. Allow it to boil.
10. When it starts thickening add required salt.
11. Till it is like a halwa stage
12. Remove from fire and store in airtight container.
13. Take a cup of cooked rice and mix with it.
14. Serve with papad or vathal.