KONDAKADALI SUNDAL / BLACK CHANNA SUNDAL -- NAVARATHIRI SPECIAL

INGREDIENTS :

Dried Black channa dal -  1 cup
Finely chopped coconut - 1/4 cup
Onion - 1 
Salt to taste
Curry leaves
Mustard - 1 tsp
Urat dal - 1 tsp
Red Chillies - 3
METHOD OF PREPARATION :

1) Soak dal overnight and pressure cook for 4 whistles .
2) Drain the water and keep aside.
3) Heat oil in a kadai . Once hot , add mustard and urat dal,when it splutters add onion with red chillies and saute well .
4) Then , add grated coconut and saute for 3-4 minutes .Add few curry leaves.
5)Finally , add cooked channa to it with salt .Mix it up well.

CHANNADAL POORANAM KOZHUKATTAI - VINAYAKAR CHATHURTHI SPECIAL

INGREDIENTS :

Grated coconut - 1 1/2 cups
Jaggery - 1 /4 kg
Channa dal - 1/2 cup

Rice flour- 2 cups
Oil

METHOD OF PREPARATION :

1) Cook dal till soft .Meanwhile , make thick jaggery syrup.
2) Ghee fry grated coconut, then add jaggery syrup and dal . Mix dal , coconut mixture with jaggery syrup of proper thick consistency . Allow it to cool and keep aside.

3) Knead rice flour with warm water and oil.

4) Make a ball of it , flatten it and fill it with poornam ball and fold it towards the centre.

5) Steam cook them in idli pan till done . 

NEER KOZHUKATTAI - VINAYAKAR CHATHURTHI SPECIAL

INGREDIENTS:

Rice Flour- 1 cup

Sugar - 2 scoops

Grated coconut - 2 tbsps
Water - 1 cup
Cashew/Elachi powder - 1 tsp each

METHOD PREPARATION:

1) Knead rice flour with warm water and oil .

2) Make small balls of it.

3 ) Meanwhile , boil water well . Then add sugar to it .When it started giving bubbles,well boiling drop rice balls in it.Stir it up slowly till done .

4) Then , mix it up well with grated coconut for 3 minutes till the water thickens Simmer to slow flame .

5) Add cashew and elachi powder before removing from flame.

CHANNA DAL SUNDAL

INGREDIENTS : 

Channa dal - 2 cups

Salt to taste

FOR TADKA : 

Onion - 1 finely sliced

Urat dal - 1 tsp

Mustard  - 1 tsp

Grated Coconut - 2 tbsps

Red Chillies - 3

METHOD OF PREPARATION : 

1) Soak dal for 1 hour and pressure cook gram for 2 whistles and keep aside.

2) Meanwhile , Heat oil in a kadai . Once hot , add mustard and urat dal . Saute till roasted .

3) Followed by coconut and saute till the flavour rules out .

4) Then , add onion and saute till tender . Add salt if needed .

5) Finally , add the cooked gram in it and mix it up well . Saute them in a slow flame for 5 minutes . 

Remove from the flame and serve hot .

HORSE GRAM SUNDAL

INGREDIENTS : 

Horse gram - 2 cups

Salt to taste

FOR TADKA : 

Onion - 1 finely sliced

Urat dal - 1 tsp

Mustard  - 1 tsp

Grated Coconut - 2 tbsps

Red Chillies - 3

METHOD OF PREPARATION : 

1) Pressure cook gram for 3 whistles and keep aside.

2) Meanwhile , Heat oil in a kadai . Once hot , add mustard and urat dal . Saute till roasted .

3) Followed by coconut and saute till the flavour rules out .

4) Then , add onion and saute till tender . Add salt if needed .

5) Finally , add the cooked gram in it and mix it up well . Saute them in a slow flame for 5 minutes . 

Remove from the flame and serve hot .

EZ Cookbook's Prasadam event

Priti's Festive Food - Ganesh Chathuti event, 

OATS POORANAM KOZHUKATTAI

INGREDIENTS :

Oats - 4 tbsps
Dessicated coconut - 2 tbsps
Jaggery syrup - as required

Rice flour - 1/4 cup
Masoor dal - 1 tbsps 

Servings for 10 modaks.

METHOD OF PREPARATION :

1) Cook dal till soft .
2) Ghee fry desiccated coconut,oats,cooked dal . Add jaggery syrup, mix it well till it thickens.

3)Knead rice flour with warm water and oil.

4) Make a ball of it , flatten it and fill it with poornam and fold it in halves.

5)Steam cook them in idli pan till done.

Serve hot.

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.

Jaleela akka's Healthy Diet - Steam Food started by Priya

Jagruthi's I'm well stuffed event .

EZ Cookbook's Prasadam event

Nivedhanam's Taste of the Tropics - Coconut

Sharan;s Onam Sadhya Event

RAGI BALLS / RAGI KOLUKKATTAI

RAGI BALLS :




INGREDIENTS:

Ragi -- 2 cups
Raw rice -- 1 cup
Green Chillies ---4
Onion -- 1
Mustard ,Urat dal and Jeera -- 1 tsp
Curry leaves
Salt to taste

METHOD OF PREPARATION :

1) Soak rice overnight . Grind them like dosa batter .
2) Mix ragi with sufficient water with lumps like dosa batter .
3) Mix both the batter without lumps .Add little salt .
4) Meanwhile , heat oil . Add mustard , dal ,jeera and curry leaves . When it splutters add chillies and onion.Saute till tender .
5) Then add the batter and stir them continuously without allowing it to stick to the kadai . It must come to this consistency .




6) Turn off the flame and allow it to cool .
7) Then make balls of them and steam cook them in Idli pan till done .

Serve hot with Chutney .

RED CHILLI CHUTNEY :

INGREDIENTS:

Coconut - 7 pieces

Roasted channa dal / porikadalai - 2 tbps

Red chillies -- 2

Garlic -- 2 cloves
Salt to taste

Curry leaves

METHOD OF PREPARATION :

Blend all the ingredients in a blender . If u prefer , u can season it .

Serve hot with Idli / Dosai / Roti .Sending this to Divya's Show me your breakfast Event and Srilekha's Breakfast Series

My other entries are :

OATS IDLI :



NOODLES BIRIYANI

CAPSICUM RICE :



RADISH CHAPATHI :

ROOMALI ROTI :


VEN PONGAL :

TOMATO UPMA :


LEMON IDLI UPMA


OATS UPMA


CORN SEMIYA UPMA

CHEESY VEGGIE SANDWICH


.