Peanut Sundal: Day Two Peanut - 1/2 cup Salt - As needed To Temper : Oil - 1 tsp Mustard - 1/2 tsp Urad dal - 1/2 tsp Red Chilli - 1 Curry Leaves - 1 spring To Roast and Grind : Urad dal - 1 tbsp Red Chilli - 1 Sesame Seed - 1/2 tbsp Pressure cook peanut along with salt for 6 whistles. In the meantime, dry roast and grind the items under ' Roast and Grind'. Heat kadai. Add items 'To Temper'. Add cooked peanut. After 2-3 mins, add the ground powder. Yummy peanut sundal is ready! One advantage with peanut sundal is that it doesnt require overnight soaking
Welcome to IL and to this thread Muffin, In order to attach pictures, you must complete the minimum number of posts 15 Please read the forum rules and guidelines. Happy Navratri to you too. Cheers! Mathi Ravi
Hi I would like to share my Neiveedhyam I made today for navarathri. Channa dhal ( kadala paruppu ) sundal : ---------------------------------------------- Channa dhal - 1 cup Salt Shredded coconut - 2 spoons For seasoning: ---------------- Coconut oil - 1 spoon Mustard seeds Urad dhal Curry leaves Asafoetida Cook channa dhal in open pan with salt. Take a dhal and press it. If able to press softly, it's cooked. In a pan, heat coconut oil, add mustard, urad dhal, curry leaves, asafoetida for seasoning. Then add the cooked dhal and finally add shredded coconut. Channa dhal sundal is ready! Thanks
Day 2- Thursday - sep 25-evening neivedhyam - rajma/ red kidney bean sundal ------------------------------------------------------------------------------------------ Kidney bean bean has a high protein and fibre content unlike other bean variety. Apart from that it is rich in magnesium and folate there by supporting the prevention of coronary heart diseases. As the name reads, it is of the human kidney shape, so as is named. i always end up making some dal makhani or ma Ki dal , sometimes sundal with this. Ingredients - Rajma-1 cup ( presoaked for 10 hours) sundal podi( please refer my day 1 neivedhyam evening for this) salt to taste oil,mustard seeds, green chilli, curry leaves- to temper coconut grated - 2 spoons 1. presoak rajma for 10 hours. I did it early morning as soon as I got to the kitchen. 2. For evening, wash and drain the water and put in a vessel in the pressure cooker with little salt. 3. Once done, drain water, add heat oil for tadka 4. When oil turns hot, add mustard seeds, green chilli, curry leaves, and allow to splutter 5. Add the cooked rajma and toss. Add salt( make sure you add less. We already added during pressure cook) 6. Add sundal podi and fresh coconut gratings and toss a few min and put off flame 7. Served for neivedhyam this evening.. taste- very soft as I gave enough soaking time and pressure cooked. My LO only eats green moong. He had them today without complaints. See you all tomorrow with another set of neivedhyam.
Hi Friends! @ Vijiramanan - Your Neivedhyam looks delicious, Perfect light for the piture. @ Sreekutty – Yummy Chevvaouri Payasam, I know how difficult it would be to take step wise picture Great! But here you can just provide final picture because IL Team judge only the final picture @ Deepslikes – Great go! Perfect sundal and perfect click. @Malathivinf – Welcome to this thread, Yummy and Healthy Laddoo I will be getting the Day 1 result soon, once i get will announce it here...
Dear Friends! Cook-n-Click Navratri contest Day 1 Winner is Deepslikes. Here you can check her recipe … Congrats Deepslikes! Your recipe got featured in our Food Section Page. Click here to Food Section Page Regards Magee
