Kadala Sundal

Konda Kadalai Sundal(Chickpeas Sundal)

Kadala Sundal

• Ingredients

 Chick Peas              2cups
Mustard Seeds         1tsp
Red Chili                   1
Curry Leaves             few
Hing                           1/2 tsp
Grate                          1tbsp
Oil                               2tsp
Salt to taste
Method
Soak the kondakadalai/chick peas the previous day.
Cook it in pressure cooker with salt. remove the water.
Heat a pan with oil add mustard seeds, chili and curry leaves. 
When the mustard seeds crackle add the kadalai, hing and coconut. and stir it. 
If you want spicy add chili powder or chopped green chilies

Navaratri Kolu

Navaratri !5th October 2012

Navaratri is nine day festival. We prepare different sweet dishes and other dishes. People are invited to see the kolu and give Vittila pakku and prasadms.
Navratri is a nine day festival to worship Shakthi (Devi)10th day is Vijaya Dashami or Dussehra.  Gujarat the traditional way to celebrate  is they perform Garba Dance. Now everywhere people dance Garba all nine days.

 Navaratri is divided  into three parts. First three days we celebrate Durga ( To destroy all our impurities),next three days are for Lakshmi ( for spiritual wealth) and last three days Saraswathi Devi ( wisdom)


Nilakadalai Sundal (Peanuts Sundal) 

Ammini Kozhakattai (Small kozhakattai)

Mor Appam

Medu Vadai 

Parippu Vadai/Kara Kara Vadai,

Vella Appam (Sweet Appam) 

Kaju Burfi(cashew nut Burfi) 

Konda Kadalai Sundal(Chickpeas Sundal) 

Aval Puttu (Puffed Rice Puttu)

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Avocado Chapathi

Avocado is very healthy. http://www.avocado.org/avocado-nutrients/ Avocado is used in  juice, salad. chutney  dip known as guacamole. You can make ice cream with avocado orange lemon agar or honey. It is very expensive here. I tried with simple chapathi and it came out very well.

Ingredients
Avocado                             1
Whole Wheat                   2cups
Salt to Taste.
Water

Method

Remove the skin and take out the pulp. Take a for and mash it.
Take a bowl with flour, salt and add avocado pulp.
Knead it to a smooth dough.by adding little water.
Make chapatis and  put it a hot tawa. for a minute.
Small bubbles start to form underneath.
Take the phulka from the tawa to directly to the flame.(first side down)
With in a minute, the pulka puffs.
Turn the other side for two second and remove.

Avocado Chapathi

Serve with dhal / Bhaji//Curry

Keerai Cutlet ( Spinach Cutlet)

Ingredients

  

Keerai Cutlet

Spinach                     one bunch
Onion finely Chopped     1/4 cup
Chili Powder                   1tsp
Besan                             1cup
Rice Flour                       1tsp
Oil                                    2tsp
Salt to Taste
Method

Wash the keerai and chop them into small bits.

Heat a pan with oil add jeera and onion and fry.

Add besan, chili powder, keerai, salt and water to make a dough.

Take a small ball size and flatten it slightly .

Heat a non stick pan with four tbsp. of oil and arrange the cutlets on the pan.

keep the flame in medium.

When one side is cooked turn them gently to allow them to cook

Take the crispy cutlets and serve with chutney.

Kunukku Snack

Kunukku Snack
Ingredients

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Chana Dhal                     1cup
Rice                                 1/2 cup
Urad Dhal                       2 Tbsp.
 Green Chilies              2tsp
Chopped Ginger               2tsp
Curry Leaves                    few.
Salt to taste
Method
Soak all dhal for two hours and grind coarsely with two red chilies and salt.
Heat a pan with oil and drop one tsp batter into the hot oil.
Deep fry them all.
Serve with any chutney for tea or coffee.
Make with left over idli batter /ada batter.

Bhakarwadi

Ingredients       
Besan                               1 cup
Maida                               1cup
Sesame Seeds                 1tsp
Kaskas                          1/2 tsp 
(Poppy Seeds)                   1tsp
Jeera Powder                     1tsp         
Grated Coconut                  1/2 cup
Turmeric Powder            1/2tsp
Dry Ginger Powder        1/2 tsp
Lime Juice                           2tsp
Coriander Powder           1 tsp
Cumin Seed Powder      1/2 tsp
Chili powder                    2 Tsp   
Saunf                              1/2 tsp
Salt to Taste
Method
Mix both flour, turmeric, salt asafetida   well.
Add oil and slowly add water and make a thick dough.
Apply little oil and keep for 15 minutes.
Make the filling

Mix coconut, kaskas , freshly ground saunf, garam masala coriander and jeera powder

sugar. salt,  sesame seeds and fresh lime juice.

Mix it properly and grind in blender to mix all together

Take this mixture keep it in bowl.

Take the dough roll into a round shape.

Spread the filling and press the mixture.

Roll slowly tight and close the sides.

Cut into 2 " pieces and fry them in hot oil

Arisi Vella Puttu

This is very traditional puttu we make at home for Navaratri. . I make it home. Keep the roasted rice flour ready. We  can keep this puttu for many days.

Ingredients

• Roasted Rice Flo        1cup
• Jaggery                             1 cup
• Coconut Pieces              2tbsp
• Cardamom Powder        1/2 tsp
• Ghee                                   2tsp
• Salt                                 a pinch

 Method

• Soak two cups of raw rice for two hours and remove all the water and spread in towel.
• Powder the rice into fine.
• Roast the raw rice flour into golden. Cool it.
• Take little warm water little by little sprinkle to flour  and mix till it becomes coarse powder.(rava consistency)
• Steam the powder for 35 minutes.
• Make jaggery syrup adding 1/2 cup water.
• Drop little syrup in water, if you can make soft ball then it is ready.
• Add the powder and mix it  In between mix it, till it become soft powder.
• Fry the coconut pieces in ghee and mix with puttu.
• Add cardamom powder. Arisi vella puttu is readyl

Amazing Sevai making machine

Coimbatore based company is producing automatically making sevai machines. It is cooker with some containers. Add suggested amount of water under of sevaimajik container .Pour ground batter specific limit in a chamber and closed.When the steam comes out place the weight valve. Sevai is collected in the outer sevai collector. Check this site http://sevaimagik.com/