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“Cook-n-Click” Navratri Contest

Discussion in 'Recipe Central' started by Magee, Sep 17, 2014.

  1. Magee

    Magee Moderator Staff Member Platinum IL'ite

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    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
     
  2. deepv

    deepv Platinum IL'ite

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    Mathi,thanks for the pinto beans sundal recipe. Never tried it.This is new to me.
     
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  3. sreekutty

    sreekutty Gold IL'ite

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    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.


    IMG_20140925_211746.jpg
     

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    9 people like this.
  4. deepslikes

    deepslikes Platinum IL'ite

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    Chickpea sundal

    x1.JPG

    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.
     
    13 people like this.
  5. malathivinf

    malathivinf Senior IL'ite

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    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.

    2014-09-25 12.02.12.jpg 2014-09-25 12.02.55.jpg
     
    Last edited: Sep 25, 2014
    10 people like this.
  6. mathiravi

    mathiravi Local Champion Staff Member Platinum IL'ite

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    Thank you Deepa. Hope you will like it.

     
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  7. mathiravi

    mathiravi Local Champion Staff Member Platinum IL'ite

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    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.
     

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  8. Kalpana294

    Kalpana294 Bronze IL'ite

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    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
     

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  9. MUFFIN

    MUFFIN New IL'ite

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    Hi all,

    Happy Navratri to you all.
     
    Last edited: Sep 26, 2014
  10. MUFFIN

    MUFFIN New IL'ite

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    Hi,

    How do you attach pictures?
     

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