orema: September 2013

VERKADALAI SUNDAL RECIPE | PEANUT SUNDAL| NAVARATRI RECIPES

Verkadalai Sundal | peanut sundal is one among my most favourite sundal and i love the addition of peanuts in aviyal, sambar rice and other rice varieties. Few weeks back my friend told me that her mil makes sundal by adding a spice mix to it. I tried the recipe and it turned out great for this verkadalai sundal|peanut sundal, and even this will go well with all other navaratri sundal varieties.
Scroll down to check out my other Navaratri Sundal recipes.
verkadalai-sundal

INGREDIENTS: SERVES 1-2

RAW PEANUT \|VERKADALAI	1/4 CUP
OIL	1/2 TSP
URAD DAL	1 TBLSP
RED CHILLI	1-2
COCONUT(SCRAPPED)	2 TBLSP
MUSTARD SEEDS	1/4 TSP
ASAFOETIDA	A PINCH
CURRY LEAVES	FEW
SALT	AS NEEDED
COCONUT OIL	FEW DROPS(OPTIONAL)

METHOD:

Dry roast the urad dal and red chilli till the dal turns brown.Add asafoetida to this. When cool grind this into a fine powder.

Soak the peanuts in water for 2 hours. When done cook it in a pressure cooker till 3 whistles by adding little salt to this.
When done, drain the excess water and heat a pan.
add oil and throw in the mustard seeds and curry leaves.

Add the cooked peanuts and add in the ground powder too.
Mix well so that the spices will get coated evenly and add little salt.(since we cooked the peanuts with salt you may need little salt only)

Add the scrapped coconut and mix well.
Drizzle few drops of coconut oil if you want.

Sundal is ready for neivedhyam.

NOTE:

You can make the powder in advance and store it in a airtight container and use it up for any variety of sundal you make.

Check out my other Navaratri Sundal recipes too. Click on the images for the recipes.

Technorati Tags: peanut sundal,verkadalai sundal,easy navaratri recipes,jeyashris kitchen navaratri recipes,no onion no garlic recipes

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KADALAI PARUPPU SUNDAL RECIPE | CHANA DAL SUNDAL RECIPE | NAVARATRI RECIPES

21.51 |

Navaratri season never begin with the recipe of Sundal | chundal. My mom used to keep golu in a grand wayand as a kid me and my sister along with our friends enjoy making decorations and going home and inviting people for tamboolam. Kadalai paruppu Sundal is one among the sundals which she makes during Navatri and i love this simple sundal a lot. So i am sharing the recipe of Channa dal sundal | kadalai paruppu sundal.
kadalai-paruppu-sundal

INGREDIENTS: SERVES 2

KADALAI PARRUPU\| CHANNA DAL	1/2 CUP
MUSTARD SEEDS	1/4 TSP
COCONUT(SCRAPPED)	2-3 TBLSP
ASAFOETIDA	A PINCH
TURMERIC POWDER	A PINCH
COCONUT OIL	FEW DROPS (OPTIONAL)
COOKING OIL	1/2 TSP
CURRY LEAVES	FEW
RED CHILLI	1

METHOD:

Soak the kadalai paruppu | chana dal for 45 minutes.
Pressure cook this by adding a pinch of turmeric powder and little salt, till one whistle.
Be careful not to mash this dal by over cooking.

Drain the excess water. In a pan add cooking oil and temper with mustard seeds and broken red chilli.
when the mustards start spluttering, add the cooked chana dal. Mix well and saute for a minute.

Add the scrapped coconut and mix well.Switch off the flame. Drizzle few drops of coconut oil(if using) and mix evenly. Garnish with curry leaves.

Kadalai paruppu Sundal is ready for Neivedhyam.

Note:

You can replace red chillis with green chillis too.
Always ensure that the chana dal should not be over cooked.

Technorati Tags: kadalai paruppu sundal,chana dal sundal recipe,easy sundal recipes,navaratri recipes,no onion no garlic recipes,Tamil brahmin recipes,jeyashris kitchen recipes

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VELLA PUTTU FOR NAVARATRI | NAVARATRI RECIPES

23.52 | Label: Festival recipes, Sweet, Traditional Recipe

Vella puttu we generally make during navaratri fridays, but i remember my grandmother makes this vella puttu when the girl kid at homes attains puberty or the coconut tree starts giving flowers. This puttu can be done with rice flour| idiyappam flour too. Try out this easy Navaratri recipe .

vella-puttu

INGREDIENTS : SERVES 2

RAW RICE	1/4 CUP
JAGGERY	1/4 CUP
GHEE	1/2 TSP
CASHEW NUTS	FEW
CARDAMOM POWDER	A PINCH
YELLOW FOOD COLOR or TURMERIC POWDER	A PINCH

Vella puttu

METHOD:

Soak the rice in water for 30 minutes. Later drain the water and spread this in a towel. I spread in a thick kitchen towel, for 15 minutes.
The cloth will absorb all the water and the rice will be dry.
Grind this into a fine powder in mixer.
Sieve it nicely and grind it again.

Dry roast this rice flour in low flame till it changes into light brown colour.

When cool, sprinkle some water to the rice flour.the consistency should be if you hold it tightly it should hold, and if you break it it should break like a sand.

Steam this rice flour mix by tying it in a cloth for 10 to 12 minutes.

With a back of a ladle break the lumps and make it into very smooth and soft.
My mom gave a short cut for this, asked me to grind the steamed flour in a dry mixer. I did the same and it was perfect.
Heat jaggery in a pan by adding 1/4 cup of water.

Let this boil in a medium flame. Add cardamon powder.
Take a little water in a small bowl. This is to check the consistency of the jaggery.
Just add a few drops of nicely boiling jaggery into the water.
If you could able to make it a hard ball,then switch off the stove.
Otherwise allow it to boil till u reach the consistency.

Transfer the steamed rice flour to a wide bowl. Add the jaggery syrup to this and mix well nicely with the back of a ladle. Fry cashew in ghee till golden brown and add it to the vella puttu and mix well.

Vella puttu is ready for neivedhyam.

Technorati Tags: navaratri recipes,vella puttu recipe,tradional tamil brahmin recipes,puttu with jaggery,jeyashris kitchen recipes

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CHOLE MASLA RECIPE | CHANNA MASALA WITHOUT ONION AND GARLIC

00.04 | Label: Side Dish for Roti

Channa masala or Chole masala a popular punjabi gravy, is very popular at my home too. Very recently my son Varun started to eat chole and since chole is a great source of protein, i make Chole every week . Check my version of Channa masala which i had posted earlier here. During this 15 days before navaratri and during navaratri, many people observe fast and also don’t include onion or garlic in their food. This recipe of Chole masala doesn’t include onion or garlic and yet turned out very tasty and yum. I learnt this recipe from my relative and now a days i am making chole masala in this style only.
Chole- masala

INGREDIENTS (SERVES 3-4)

CHANNA \|CHOLE \| CHICKPEAS	1 CUP
CORIANDER LEAVES	A SMALL BUNCH
GINGER	A SMALL PIECE
TOMATO	1 OR TOMATO PUREE 2 TBSLP
CORIANDER POWDER	1/2 TS
RED CHILLI POWDER	3/4 TSP
CUMIN POWDER	1/4 TSP
SALT	AS NEEDED
OIL	1 TBLSP
KASOORI METHI	FEW
GARAM MASALA	2 PINCHES

METHOD:

Soak the channa for 8 to 10 hours or overnight.
Pressure cook them till 3 whistles along with salt, till it becomes soft.
Grind the coriander and ginger into a fine paste adding little water.
Add oil in a pan and add this ground paste and add the tomato puree. If using tomato grind the tomato and add to this coriander paste. Add in the coriander powder, cumin powder and red chilli powder.

Saute them in a low flame for 3-4 minutes. Now add in the cooked chole, keeping aside 10 to 12 boiled chickpeas to this along with the water which we used for cooking.
Grind this chickpeas which we kept aside into a fine paste.

Add this to the boiling channa masala. This is to make the gravy thick. Mix well and add crushed kasoori methi.

If needed add little water. Check for salt.
Chole masala without onion and garlic is ready.
Serve hot with roti or even with jeera rice too.

NOTE:

If you want you can put a star anise while boiling the chick peas and discard this after it is cooked. This is to enhance the flavour.
Few drops of lemon juice can be added and mixed well before serving

Technorati Tags: channa masala,chole masala without onion and garlic,recipes using chickpeas,punjabi gravy,no onion no garlic recipes

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PUMPKIN THOGAYAL RECIPE | THOGAIYAL RECIPES

23.15 | Label: Chutney, Rice Accompaniment, Traditional Recipe

Pumpkin thogayal| Parangikkai thogaiyal is a simple recipe which we generally mix with hot rice smeared with ghee. I love all types of Thogayal we make at home,this pumpkin Thogayal i learnt from my athai and my cousins will have this thogayal as a spread on the bread too. Even you can have this with Chapathi, idli or dosa too.
Pumpkin thogaiyal

INGREDIENTS:

PUMPKIN \| PARANGIKKAI(CUBED)	3/4 CUP
URAD DAL	2 TBLSP
RED CHILLI	7-8
ASAFOETIDA	2 PINCHES
SALT	AS NEEDED
TAMARIND	A SMALL PIECE
OIL	1 TSP
COCONUT(SCRAPPED)	1-2 TBLSP (OPTIONAL)

METHOD:

Take out the hard skin of the pumpkin and chop them into small cubes.
In a pan add oil and saute the urad dal, red chilli and tamarind, till the dal turns golden brown.

Keep it aside and saute the cubed pumpkin and saute in a low flame for 10 minutes till the pumpkin shrinks.

When done, allow this to cool and grind it to a smooth paste along with roasted urad dal, red chilli, salt, asafoetida, tamarind and coconut.
Do no add water while grinding. The pumpkin will ooze out water.
If needed sprinkle little water.

Pumpkin thogayal is ready to serve. You can keep it the refrigerator for 2-3 days.
Always handle with a clean spoon.

Technorati Tags: pumpkin thogayal,easy thogayal recipes,recipes using pumpkin,South indian recipes. Thogaiyal recipes

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VERKADALAI SUNDAL RECIPE | PEANUT SUNDAL| NAVARATRI RECIPES

KADALAI PARUPPU SUNDAL RECIPE | CHANA DAL SUNDAL RECIPE | NAVARATRI RECIPES

VELLA PUTTU FOR NAVARATRI | NAVARATRI RECIPES

CHOLE MASLA RECIPE | CHANNA MASALA WITHOUT ONION AND GARLIC

PUMPKIN THOGAYAL RECIPE | THOGAIYAL RECIPES