Pattani Sundal/Yellow Peas Sundal

For the final day of blogging marathon #43 I am sharing a simple and healthy sundal made with yellow peas.
Though sundal is mostly made for festivals such as vinayar chaturthi and navaratri,I make it often for my kid's evening snack or snack box.Sundal can be made with variety of lentils with or with no coconut.Here goes the recipe.................

Basic Information

Soaking time 8 hours

Preparation time 15 minutes

Cooking time 15 minutes

Serves 2

Ingredients

Ingredient	Quantity
Yellow peas/pattani	1/2 cup
Coconut(grated)	2 tbs
Green chilly/pachamilagi	1
Ginger/inji	1/4 inch
Salt	1/2 tsp
Oil	2 tsp

 For the Tempering

Ingredient	Quantity
Mustard seeds/kadugu	1/2 tsp
Red chilly/varamilagi	1(broken)
Asafoetida/perungayam	a pinch
Curry leaves	few leaves

Method

• Soak the peas for 8 hrs or overnight and pressure cook it for 2 whistles in a high flame with a pinch of salt.After pressure subsides drain the excess water and keep it aside.

• Meanwhile pulse the grated coconut,green chilly and ginger in a blender to a coarse paste without adding any water.

• Heat a pan with oil and do the tempering and add the coarse paste and saute it,immediately add the cooked peas and salt.

• Mix it well till everything gets blend and put off the flame.

• If needed garnish it with coriander leaves.

Enjoy.....................................................

• Do not cook the peas for more than 2 whistles otherwise it may turn mushy.

Check out my fellow bloggers who is participating in Blogging Marathon #43.

Sumber http://www.naliniscooking.com

Channa Sandwich/Chickpeas Sandwich

Coming to day 2 of blogging marathon #43,I chose to share a simple and healthy sandwich.As both my kids love to have sandwiches I make quiet often with different stuffing for snack.
Today's recipe can be made with left over channa masala also,but here I made the stuffing separately. This sandwich is so filling and can be had with no guilt.I usually use generous amount of butter for kids and for us with no butter.With no further delay lets move on to the recipe...................................

Basic Information

Soaking time 8 hours

Preparation time 15 minutes

Cooking time 25 minutes

Makes 4

Ingredients

Ingredient	Quantity
Chickpeas/kondakalai	1/2 cup
Onion	1(medium size)
Tomato	1(medium size)
Red chilly powder	1/2 tsp
Turmeric powder/manjal podi	1/4 tsp
Garam Masala powder	1/4 tsp
Coriander leaves(chopped)	as needed
Ginger&Garlic paste	2 tsp
Cumin Seeds/jeeragam	1/2 tsp
Salt	1 tsp
Oil	1 tbs

   For the Sandwich

Ingredient	Quantity
Bread	8 slices
Mint Chutney	2-3 tbs
Butter/vennai	2-3 tbs
Onion(chopped)	for granishing (optional)

  Method 

• Soak the channa /chickpeas for 8 hours and pressure cook it for 3-4 whistles in a medium flame.
• Heat a pan with oil and crackle the cumin seeds,add the chopped onion with a pinch of salt.Add the ginger&garlic paste and fry it for a minute,then goes in the chopped tomato and cook it until mushy.

• Now add in the spice powders and salt,give it a mix.Add the cooked chickpeas and mix it well till everything blends well.Sprinkle some water if it is too dry.Cook it for couple of minutes or till it becomes dry.Slightly mash the chickpeas with the ladle.Finally add the chopped coriander leaves and mix it well.Now the stuffing is ready.

• Now apply some green chutney on one of the slice and keep a generous amount of stuffing.Apply butter on the another slice of the bread and cover the stuffing.Apply some butter on the sandwich maker and top of the bread slice,toast it or toast it in a griddle.Cut it into two triangles.

• Channa Masala Sandwich is ready.Serve it with ketchup and juice.

Enjoy.................................................

Check out my fellow bloggers who is participating in Blogging Marathon #43.

Sumber http://www.naliniscooking.com

Kara Pori/Spicy Puffed Rice

We are in the 2nd week of 43 edition of blogging and the themes I chose,is healthy kids snacks.For the day 1,I am sharing you a healthy,guilty free snack kara pori.
My mom makes this snack often for school snack box or picnic snack.This kara pori can be made in jiffy and stays fresh for even a month if it is stored in an air tight container.Lets move on to the recipe...................................

Kara Pori

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   Basic Information

   Preparation time 15 minutes

   Cooking time 15 minutes

   Makes 3 1/2 cups

    


  Ingredients

Ingredient	Quantity
Puffed Rice/pori	3 cups
Peanuts	1/2cup
Roasted gram dhal/pottukadalai	1/3 cup
Red chilly powder	1/2 tsp
Turmeric powder/manjal podi	1/4 tsp
Asafoetida/perungayam	a pinch
Curry leaves/karivepillai	1 sprig
Garlic/poondu(crushed)	2 cloves
Salt	3/4 tsp
Oil	1 tbs

  

  Method 

• Heat a wide mouth pan and add the oil and add the crushed garlic,peanuts,fry it till the peanuts get crispy.Then add in the curry leaves and mix it till the curry leaves get toasted.Add the roasted gram dhal and mix it.

• Now add in the spice powders,asafoetida and salt,give it a mix.Add the puffed rice and mix it well till everything blends well.Put off the flame. 

• Store it in an air tight container after cooling.

Enjoy...........................................................

• Broken cashews can also be added for extra rich taste.
• Reduce the flame to low while adding the chilly and turmeric powder,otherwise it may burnt and turned into black.
• The chilly powder can be increased for a real spicy version.
• Instead of chilly powder,sambar powder can also be used.

Check out my fellow bloggers who is participating in Blogging Marathon #43.

Sumber http://www.naliniscooking.com

Thinai Masala Paniyaram/Foxtail millet Paniyaram

Today's recipe is a healthy paniyaram recipe and used thinai/foxtail millet instead of rice.This is a great breakfast or snack option and doesn't need fermentaion.
I saw this recipe in a T.V show and used samai/little millet,as I don't get samai here substituted with thinai.The same recipe can be followed for the sweet version which I will share soon.As thinai has a mild sweet taste it tastes good with spicy kara chutney.With no further delay lets move on to the recipe...................................

Thinai Masala Paniyaram

   Basic Information

   Soaking time 2-3 hours
   Preparation time 15 minutes
   Cooking time 30 minutes
   Makes 20-22


    Ingredients

Ingredient	Quantity
Thinai/foxtail millet	1/2 cup
Toor dhal	1 tbs
Channa dhal/kaldaparuppu	2 tbs
Moong dhal/paasi paruppu	1 tbs
Rice flakes/aval/thin poha	1/4 cup
Onion(finely chopped)	1(medium size)
Green chilly/pachamilagai	2-3(finely chopped)
Coconut bits(optional)	1 tbs
Curry leaves/karivepillai	few leaves
Coriander leaves/kothamalli	for garnishing
Salt	11/4 tsp
Oil	2-3 tbs

   For the tempering

Ingredient	Quantity
Mustard seeds/kadugu	1/2 tsp
Urad dhal/uluthamparppu	1 tsp
Channa dhal/kaldaparuppu	1 tbs
Asafoetida/perungayam	a pinch

  Method

•  Soak the dhals,thinai,rice flakes together in water for 2- 3 hours,grind it to a fine paste with  salt.

• Keep a pan with couple of tsp of oil,once it is heated crackle the mustard seeds,urad dhal.Add the curry leaves,asafoetida,and saute the onion and green chilly till transparent.Add the  coconut pieces and give it a mix.

•  Finally add the chopped coriander leaves and mix it well and put off the flame.Add this to the batter and mix it well.

•  Heat the Paniyarm pan,add 1/2 tsp of oil in each mould.When the oil gets heated pour the batter 3/4 th of the each mould.Once its cooked flip the paniyaram with the help or spoon or a knife and let it cook for a minute in a medium flame and drizzle little oil.

•  Thinai paniyaram is ready,serve it with spicy/kara chutney.

Enjoy....................................

• Keep the flame in medium to get even browning..
• If you want you can use a cup of fermented idly/dosa batter along with the batter.

This recipe is off  to Cook Book Challenge #11 August week 2.

Sumber http://www.naliniscooking.com

Seeralam

Seeralam is a recipe new to me and this recipe I adapted from regional television show couple of weeks back.
The recipe sounds quiet easy and innovative,so I tried it with small quantity,it came out so delicious and filling but it needs to be served hot.Its a  perfect evening snack option along with a cup of tea.Try this yummy snack and enjoy,lets move on to the recipe.....................................

Basic Information

Soaking time 2-3 hours
Preparation time 15 minutes

Cooking time 30 minutes

Serves 2

Ingredients

Ingredient	Quantity
Raw rice/pacharisi	1/4 cup
Toor dhal	3/4 cup
Coconut grated	4 tbs
Red chilly	2-3
Idly Milagai Podi	1-2 tbs
Curry leaves/karivepillai	few leaves
Coriander leaves/kothamalli	for garnishing
Salt	11/4 tsp
Oil	1 tbs+1 tsp for greasing

For the tempering

Ingredient	Quantity
Mustard seeds/kadugu	1/2 tsp
Urad dhal/uluthamparppu	1 tsp
Asafoetida/perungayam	a pinch

Method

• Soak the rice and dhal together for 2- 3 hours and grind it along with red chilly,2 tbs of grated coconut and salt to a coarse paste.Adjust the consistency of the batter if it is too thick,should be like a idly batter.

• Grease the idly plate with oil and pour the batter on each mould and steam for 10-12 minutes or till a tooth pick comes out clean.

• Remove the idlys from the mould after it comes to warm and cut into small pieces and keep it aside.

• Heat a pan with oil and crackle the mustard seeds and urad dhal,add the asafoetida and curry leaves.Add in the cubed idly pieces and fry it for couple of minutes.

• Now add the idly milagai powder and give it a mix.Finally add the remaining grated coconut and chopped coriander leaves,mix it well.

• Serve it warm.

Enjoy.............................................

• Instead of cutting into cubes,it can be crumbled and made.
• The quantity of idly podi can be increased or decreased according to personal preference..

This recipe is off  to Cook Book Challenge #10 July week 3.

Sumber http://www.naliniscooking.com

Puli Inji/Inji Curry - Ginger In Tamarind Sauce

Today's recipe for the final day of blogging Marathon #42 under the theme South Indian Thali recipe is Puli Inji.
Puli Inji is a typical Kerala dish which is slightly tangy and sweet with the flavor of ginger,served on Sadhya menu as an accompaniment.
This recipe I note down from a Kerala friend and tried it for the first time.It came out so delicious and I scaled down the measurement and made it with 1/2 cup of grated ginger as I tried it for first time.
In the original recipe finely chopped ginger is used but as I wanted  the consistency to be smooth I used the grated ginger.Now off to the recipe..........................................

Basic Information

Preparation time 10 minutes
Cooking time 20 minutes
Makes 3/4 cup

Ingredients

Ingredient	Quantity
Ginger/inji(grated)	3/4 cup
Green Chilly/pachamilgai	5-6(chopped)
Tamarind/puli	small lemon size
Jaggery/vellam	11/2-2 tbs
Oil	3 tbs
Red chilly powder/milagai podi	1 tsp
Mustard seeds/kadugu	1/2 tsp
Fenugreek seeds/vendayam	1/8 tsp
Curry leaves/karivepillai	few leaves
Salt	3/4- 1tsp

Method

Wash and peel the ginger skin and grate in a grater,soak the tamarind 1/2 cup of water and extract it,keep it aside.
Heat pan with oil and crackle the mustard and fenugreek seeds,add in the curry leaves.Add the grated ginger and green chilly and saute it for 2-3 minutes in a medium flame.Add in the red chilly power and cook it for another couple of minutes.

At this stage add the tamarind extract,let it boil till the raw smell goes off.Once the mixture becomes thick add the jaggery and cook it for another couple of minutes and put off the flame.

Store it in a glass jar after its cool down completely.

 Enjoy....................................................

• Remove the fibres in the ginger while grating.
• The consistency of the puli inji is personal preference,it can be made slightly thick or dry consistency.After cooling it becomes thick.
• Oil should float to maintain the shelf life so be generous with the oil.
• It can be stored in the refrigerator for a month and use a dry clean spoon.
• The amount of green chilly can be increased or decreased according to personal preference.

Check out the blogging marathon page for my fellow bloggers participating in Blogging Marathon #42 here.
Also this recipe is off  to Cook Book Challenge #10 July week 2.

Sumber http://www.naliniscooking.com

Vazhaikkai Kara Curry/Raw Banana Curry/Vazhakkai Curry

Under the theme South Indian Thali dishes today I am sharing a spicy raw banana curry from Tamilnadu.
I have already shared raw banana fry with onion,tomato and chilly,garlic here and here.But today's recipe is my grand mom's signature recipe and uses coconut paste.This fry goes very well with sambar, rasam and curd rice also with variety rice.Off to the recipe....................................

Basic Information

Preparation Time 10 minutes
Cooking Time 20 minutes
Serves 3-4

Ingredients

Ingredient	Quantity
Raw banana/vazhakkai	2(medium size)
Coconut(grated)	2 tbs
Garlic/poondu	2 cloves
Dried red chilly/varamilgai	4-5
Shallots/chinna vengayam	2
Cumin seeds/jeeragam	1/2 tsp
Black pepper/milagu	1/2 tsp
Fennel seeds/sombu	1/2 tsp
Turmeric powder	1/4 tsp
Curry leaves/karivepillai	few  leaves
Salt	1 tsp
Oil	2 tbs

For the tempering

Ingredient	Quantity
Mustard seeds/kadugu	1/2 tsp
Fennel seeds/sombu	1/8 tsp
Asafoetida/perungayam	a pinch

Method

Peel the skin of the raw banana and slice into small pieces,put it in water to prevent browning.
Grind the red chilly,coconut,garlic,shallots,fennel,cumin and black pepper to a fine paste with little water and keep it aside.

In a bowl take the raw banana pieces and to this add the ground paste,turmeric powder, and salt.Mix it well and keep it aside for 10 minutes.

Heat a pan with oil and crackle the mustard and fennel seeds,add in the asfaoetida and toast the curry leaves.Add in the raw banana mixture and saute it for couple of minutes.Rinse the mixie jar with 1/2 cup of water and add it to the raw banana.Mix it well and cook it covered in a medium flame.Meanwhile stir it for couple of times to prevent burning.

Cook it till the raw banana becomes soft,remove the lid and cook it for another 3-4 minutes till it is golden brown.

Raw banana fry is ready.

Enjoy.........................................................

• Here I sliced the raw banana,it can be chopped into cubes and made.
• I used the kashmiri red chilly,so I used 3,if its a regular red chilly you can adjust accordingly.
• This curry can be made without onon and garlic also.

Check out the blogging marathon page for my fellow bloggers participating in Blogging Marathon #42 here.

Sumber http://www.naliniscooking.com