Now for evening I made kadalai chundal. Here is the recipie One one fourth kilo kadalai Red chillies 2 pieces Kadipatha Coconut 1/2 of the full coconut Mustard seeds Urad dal Chana dal First soaked the chana in the morning. In the afternoon kept for boilng adding salt and haldi. After it was ready took out the water. In a kadai added Oil, then mustard after it crackle added ural dal, chana dal, kadiatha and red chillies. After that was ready added the chana , fried a little then added powdered coconut. You can have the chundal virtually
Hi Shanvy Mam, Thanks for stepping in to this thread, It will be a great encouragement for our contestant.
Hi Friends! Glad to see all your entries... @ Mathiravi - Healthy and yummy wheat halwa, waiting for Sundal. @ Vanillla - White Channa sundal looks great, the background for picture(black) looks really good. @ Umasivasankar - Healthy Payasam Neivedhyam, Yum! @ Ammulur - Yummy Sweet and Savory Neivedhyam, Your sundal plate looks superb. @ Vijima - Yeah! Yummy Neivedhyam, with a darshan of Goddess, Pooja plate...Great. @ Memeera - you have to post the recipe details also... Thank you for all the participants
Greetings! Today my Neivedyam - Rajma Sundal Soak Rajma for 8 hrs. Pressure cook with 4 whistles. Drain extra water. In a pan, heat little oil. Splutter Kadugu, kariveppilai and Milagai Vatral. Add the cooked Rajma. Add salt to taste. Dry Powder 1 tsp. Jeera, 1 tsp. Sombu and 2 Milagai Vatral add to the Sundal. Mix well. Rajma Sundal ready for Neivedyam.
Day 1- evening- pinto bean sundal pinto beans is a variety consumed in large quantities in southern states of USA and in Mexico. They have a high fibre content that is able to lower the cholesterol levels and have a low Glycemic Index, making it an acceptable food for the diabetics. Ingredients ................ pinto bean -1 cup salt - as required oil, mustard, red chilli, curry leaves- to temper sundal podi ------------- coriander seeds-4 tspoon redchilli -3 whole asafoetida Dry roast the above and store in a clean dry box. this is a keeper. I make this sundal podi in batches for two - three days and prepare them fresh again. 1. soak pinto bean in morning for the evening Pooja. 2. Drain water, put in a pressure cooker, add a pinch of salt and make it to 3 whistles. ( adding salt is to avoid it becoming mashy) 3. It gets done soon. You can try open stove method. I didn't have the time, so made in pressure cooker. 4. Remove water, add oil in kadai,add the tempering things and add pinto bean with some salt. 5. Turn over, add a spoon of sundal podi and lastly some fresh coconut grated. taste- it's so soft and perfectly cooked. With the spiced up sundal podi.
Dear Friends! Here is a quick tip for taking food photography... Your picture should be clear. Take care of the picture background, it is better to keep it a plain background. Try to click in natural light, your picture will turn great if it is clicked in sun light. Just keep the recipe plate in the area where sunlight falls and click. A day before choose the plates or cups you would like to display the recipe, yeah it’s more important. Ex: Brown Channa sundal looks great in White Cups or in White plates. So spend a few minutes to choose the properties. Focus on the recipe and avoid too many properties. We have to take care in clicking our recipe because the winning pictures are going to get featured in our Food Section Page and in all other social media of IL.
Hello Indusladies, Wishing you a very happy Navratri... I want to participate all the nine days of Navratri Cook-n-click contest with naivedya's of different communities. Today I am sharing Naivedya which is prepared by Marwadis and Darbar community i.e. "LAPSI WITH TWIST" INGD. WATER - 1/2 CUP, GUD (JAGGERY) - 2 TBS WHEAT FLOUR - 1 1/2 CUPS, SUGAR POWDER - 1 CUP, GHEE - 3 TBS, DESICCATED COCONUT - 1/2 CUP, OIL - 2TBS. First in a pan boil water, add jaggery and oil in it. Let is boil for 2 mins. than add flour and mix well. Cover pan and cook at slow flam for 3 mins. Add half desiccated coconut and mix well. Lapsi is ready. For serving put a layer of coconut than put lapsi mix and after that put sugar layer again layer of lapsi and at last decorate with coconut. pour ghee on the top. Thanks and have a wonderful Navratri.
