BAKED PARUPPU VADAI

INGREDIENTS :

Channa dal/ Kadalai Paruppu - 1/2 cup

Onion - 1 cup finely chopped

Jeera - 2 tsp

Green chillies - 10 finely chopped

Curry leaves - few chopped

Salt to taste

METHOD OF PREPARATION :

1. Soak dal for 2 hours. Grind it coarsely with very little water.

2. Mix in jeera, onion, green chillies, curry leaves and salt.

3. Apply oil in evenly in the bun tray.

4. Roll small balls of the batter and flatten it, fill in  the tray.

5. Heat oven to 200 deg centigrade, preheat for 5 minutes, then place the tray in the oven and bake for 20 minutes till crispy.

6. Flip to its side, once in the middle.

7. Serve hot with chutney.

CHANNA DAL SABUDANA KHEER

INGREDIENTS :

• Channa dal - 1 cup (Soaked in hot water for an hour)
• Jaggery - 1/4 kg ; as per the requirement
• Milk - 1 cup
• Ghee as required
• Ghee roasted Dry fruits - few
• Sago/ Javvarisi/ Sabudana - 1/4 cup

METHOD OF PREPARATION :

1) Soak sago in water for 1 hour. It becomes soft.

2) Heat a heavy bottomed vessel. Boil 3 cups of water, cook channa dal till soften. Then add Sago to it. You can more water depending on the softness of Sago, it becomes transparent.

3) Add filtered jaggery syrup and milk to it. Mix it well.

4) Add a ladle of ghee and garnish it with ghee roasted dry fruits. Serve hot.

MILAGU VADAI

Milagu Vadai is a traditionally prepared vadai in Anjaneyar temples. It has a very unique flavour.

INGREDIENTS :

• Urad Dal - 1 cup
• Pepper - 1/2 cup
• Grated Coconut - 1/2 cup
• Jeera - 2 tsps
• Rice flour - 2 tbsps
• Salt to taste

METHOD OF PREPARATION :

1) Soak Urad Dal for 2 hours. Blend it finely along with pepper and salt with little water.

3) Transfer it to a bowl. Add grated coconut, jeera, salt and mix well.

4) Take a baking sheet, apply oil and spread it evenly. Roll the batter and flatten it evenly. Meanwhile, heat oil for frying.

5) Once the oil is hot, drop it carefully and fry till golden brown. 

Serve hot.

KARUPATTI PONGAL

Aadi Perukku or Aadi pathinettam perukku is a one of the important Tamil Festival celebrated on the 18th day of the Tamil month of Aadi. It is celebrated on the banks of rivers or water resources, worshipping god for rains, onset of Monsoon, facilitating agriculture and cultivation. 

This festival accomplishes a delicious spread as offerings to god, including many flavours. 

Today, I prepared Sakkarai pongal with Karupatti ( Palm sugar), which goes as a traditional village style, my Grandmother's special preparation.

INGREDIENTS:

Rice - 1 cup

Moong dal - 1/2 cup

Karupatti/ Palm Sugar --i used 200 gms

Coconut pieces - sliced 1 handful

Milk - 1 cup

Cashews,Badam and elachi --few numbers

METHOD OF PREPARATION :

1) Dry roast moong dal till the flavour smells out.Turn off the flame and keep aside.

2) Meanwhile dissolve palm sugar or karupatti in hot water and filter the impurities .

3) Heat 4 cups of water. When it starts to boil, add moong dal and rice, cook till tender. 

4) Add 1 cup of milk to it and mix it well.

5 ) Then, add coconut slices, boil for 5 minutes till soft.

6) Add Karupaati syrup, one whole ladle of ghee and few crushed Elachi. Mix it well for sometime till becomes vert soft and of pongal texture.

7) Garnish it with Ghee roasted Cashews and Raisins.

CHICKPEAS MASALA SUNDAL

INGREDIENTS :

• Chickpeas - 1 cup
• Onion - 1
• Tomato - 1 big
• Curry leaves
• Ginger-garlic paste - 1 tsp
• Garam masala - 1 tsp
• Chilli powder - 1 tsp
• Turmeric powder -1 tsp
• Salt to taste
• Mustard and Jeera - 1 tsp each

METHOD OF PREPARATION :

1) Soak peas overnight.Pressure cook for 3-4 whistles and keep aside.
2) Heat oil in a kadai.Add mustard and jeera. Once it splutters, add chopped onion and saute till tender.

3) Add Kasturi methi, turmeric powder, garam masala, chilli powder, ginger-garlic paste and Salt. Saute it well for few minutes.

4) Drain the stock and add cooked peas. Cook till it gets mixed well and dry.

Serve hot with Sambar rice or rasam rice.A perfect combo with curd rice.

HAGALAKAYI PALYA (Karnataka Style Bittergourd Fry)

INGREDIENTS :

• Bittergourd - 200 gms
• Mustard - 1 tsp
• Channa dal - 1/2 tsp
• Turmeric powder - 1 tsp
• Dried Red chillies - 2
• Urad dal -1tsp
• Curry leaves
• Tamarind juice - 2 tbsps
• Rasam powder - 1 1/2 tsp
• Grated Coconut - 3 tbsps
• Powdered jaggery-1 tsp
• hing
• Salt to taste

• 
  
  METHOD OF PREPARATION : 
  
  
  1) Cut the bitter gourd in slices, removing the centre seeds.
  
  
  
  
  
  2) Heat oil in a pan. Once hot, add mustard, channa dal, urad dal, red chillies and curry leaves. When it splutters add the sliced gourd to it and sauce it for few minutes. Then sprinkle tamarind water, mix in powdered jaggery.
  
  
  
  
  
  3) Then, add rasam powder, turmeric powder and Salt. Cook till gets cooked and softens. Add grated coconut and hing to it, mix it well for 5 minutes and remove from the flame.
  
  

Serve hot with Rice.

OATS PARUPPU PAYASAM

INGREDIENTS :

Moong dal -- 1/4 cup
Oats - 1/2 cup
Cardamom pods - 4
Cashews - 6
Raisins - 6
Milk - 1/2 litre
Dessicated coconut-1/4 cup

Jaggery syrup

METHOD OF PREPARATION : 

1 ) Ghee roast oats with coconut till the flavour rules out . Keep it aside. Meanwhile , cook dal till soft and keep it aside.
2) Boil milk with sugar till it thickens . Then , add in the roasted oats with coconut.

3) Then add in the cooked dal amd mix it well. Then add in the jaggery syrup and stir it well. 
4) Garnish it with ghee roasted nuts and Raisins.

Linking it with Indrani's "Spotlight : Festive Food"event hosted by Chandrani, 


 

Priti's Festive Food - Ganesh Chathuti event, 

Pari's Show me your Dessert Event.

EZ Cookbook's Prasadam event

Nivedhanam's Taste of the Tropics - Coconut

Sharan;s Onam Sadhya Event