Hi Bharti, Welcome to this thread, i guess after 25 or 50 post only you can able to attach picture in your posts...please check the forum guidelines. Thank you Magee
Chevvaouri Payasam (Sabudhana Kheer) Ingredients :- Sabudhana - 1/2 cup Gud (Jaggery) - 1 1/4 cup Milk - 3 cups Water - 1 1/2 cups Elaichi powder - 1 tsp Cashews & Raisins - 10-15 nos. Method :- - Wash sago well in lot of water. Cook it in water till translucent. They must be cooked fully. - Add milk & simmer further for the payasam to thicken. Keep stirring to prevent burning. - When payasam thickens, add grated Jaggery & cardamom powder(Elaichi). - Switch off the stove and stir well for the Jaggery to melt well. Do not cook after adding Jaggery, the payasam can curdle. -Fry nuts & raisins in Ghee & add to the payasam.
Chickpea sundal Ingredients Oil - 1 tsp Urad dal - 1/4 tsp Cumin seeds - 1/4 tsp Mustard seeds - 1/4 tsp Red Chillies - 4 Curry leaves - few Coconut flakes - 1 tbsp Soaked and boiled chickpeas - 1.5 cups Salt - As needed Chilli powder - as needed Sambar powder - 1 tbsp Turmeric powder - a pinch Method *Heat oil in a pan and add mustard seeds, urad dal, cumin seeds, red chillies, coconut flakes and curry leaves. Saute for a minute. *Add chickpeas, salt, sambar powder, chilli powder and turmeric powders. Saute for 2-3 minutes until the powders are well coated.
URAD DHAL LADDOO 1. Roast and grind 1 cup of urad dhal to a fine powder. 2. Roast it in a pan with 1 tbsp ghee for 5 minutes. 3. Powder 3/4 th cup of sugar and add to the urad dhal. 4. powder cashew and baadam and add to the mixture. 5. With the help of ghee or milk make a balls. 6. Urad dhal laddoo is ready.
Day 2- Thursday - 25 Sep.2014 morning Neivedhyam - Puliograhe Every household has its own way of making this lip smacking puliyogare. Made this for today neivedhyam and packed for DH lunch too. ingredients. -------------- Cooked raw rice -1 cup tamarind - lemon size red chilli, coriander - dry roast and powdered turmeric powder-1 pinch asafoetida powder-1 generous pinch. salt to taste For tadka. ------------- red chilli -1 or 2 mustard seeds - 1/2 tsp channadal -1 tsp peanuts -1 tsp gingelly oil- as required. Curry leaves -1 whole twig method. --------- 1. Pressure cook raw rice and cool it in a wide plate with a spoon of gingelly oil( we use raw rice / pacharisi for neivedhyam). 2 . Soak tamarind and extract thick juice from it. 3. Dry roast coriander and red chilli and powder in a mixer.( this can be done previous night to save time . Stays fresh for months when refrigerated) 4. Add gingelly oil and make tadka with mustard seeds, whole red chilli, peanuts,channa dal, curry leaves, and a little fenugreek ( better to roast fenugreek at last to avoid the bitter taste it renders on when over cooked) 5. Add the thick tamarind juice, with a pinch of turmeric powder. 6. Let it roll boil . Add half the salt and grounded coriander- red chilli powder. 7. Keep it on flame until it thickens. Add a generous pinch of asafetida and put off flame 8. This is pulikaichal. ( you can do the whole process day before. It stays good for a longer time) 9. Add a spoon of this to the cooled rice and mix. Adjust salt. And offer to god.
My naivedhyam for today... Red beans sundal with cucumber Here's the recipe : Small red beans - 1 cup( soaked overnight and boiled) Cucumber - 3 (diced) For tempering : Mustard seeds - 1 tsp urad dhal - 1 tsp red chillies - 2-3 Oil - 1 tsp Curry leaves Method : Add oil in a pan.Once it gets heated up add mustard seeds and after they crackle,add urad dhal, chillies and curry leaves. Now add the cooked beans and stir fry for a couple of minutes.Switch off the stove. Remove the skin of cucumber(depending on the variety) and dice them into small bite size cubes.Add them to the cooked sundal and mix well. Yummy and healthy sundal is ready. P.S : I added some coriander-cumin powder to the sundal prep to add extra taste.This is purely optional. -Kalpana
