My Prasadams for Navaratri !

Hi ladies,

I didnot notice till date that 2 threads merged.bonk Thanks for you all giving you menu for What is the menu for Saraswathi Pooja? thread. Thanks to one and all.Bow

 

Some more tips to make Sundal

Sundal tips:

There are three types in making sundal. Sundals are less in oil and rich in protein. So all of us can eat. Here we can see the three types.

• Coconut sundal: To make this sundal you can choose any one of the whole dal, coconut,2 to 4 red chilly, salt and asafetida powder. Ofcourse oil, curry leaves,mustard seeds and udad dal for seasoning.Soak the dal over night and put it in the pressure cooker with salt. Remove and make seasoning. Put the cooked dal without water. ( you can drink the excess water as soup) mix well and after 2 min. add grated coconut and remove. Your ‘coconut sundal’ is ready for ‘naivedhyam’. For this sundal you can use any dal or whole dal.

• Sweet sundal: Sweet sundal means jaggery sundal. We wont use sugar for sundal. For this you need jaggery, cooked whole dal, grated coconut and ½ sp cardamom powder.Soak the dal over night and put it in the pressure cooker with a pinch of salt. In a pan, pour little water and put jaggery and make jaggery water and filter it. Then again pour the clear jaggery water in the pan and put the cooked dal. Just allow the extra water to evaporate. Then add coconut and mix well. Your sweet sundal is ready for ‘naivedhyam’. For this sundal you can use any dal or whole dal. But if you use green moong dal or channa dal or karamani, it will taste great.

• Masala sundal: This is a spicy sundal. For this, take 2 sp Udad dal, 4 spchanna dal, <st1:time minute="54" hour="19">6 to 8</st1:time> red chilly and 8 sp dhaniya. Just pour ½ sp oil in a kadai and fry well. Now add coconut and asafetida with that. Grind well and keep aside.Now, cook the soaked the dal in the pressure cooker with salt. In a pan make seasoning with mustard seeds, udad seeds, curry leaves, turmeric powder and 2 red chilly. Add the cooked dal in this without water and put the grind powder. Mix well and remove from the fire. Your masala sundal is ready to serve.

Note: In this masala sundal yo can add onion, cut coconut, cut mango, ginger, garlic , or coriander leaves as per your wish.

 

Dear ladies, Any body tried these recipes? Navarathiri contest started....please go through and do nice naivedhyams

 

Akkaravadisal - Rice Kheer

This is also an important item in our houses. (Iyanger)
1 cup rice
1 sp channa dal
1 sp moong dal
3/4 cup jaggery (grated)
1 cup full cream milk
4 - 5 sp ghee
2 sp crushed cashew nuts
2 sp kis mis - dry grapes
10 - 15 strings of saffron
1/2 sp cardamom powder




Wash and clean rice. Allow it to dry by spreading it on a clean cloth.
In a pan pour 2 sp ghee and fry rice in low flame.
Allow it to fry well and add dals and fry well.
Pour 1/2 cup milk and water. Cook well and smash it like a thick paste.
Put saffron in one spoon milk.
Add grated jaggery and mix well.
In another pan pour the balance ghee and fry cashew and dry grapes.
Add them in the akkaravadisal .
Add saffron milk and cardammon powder.
Mix well. Add the balance milk.
Remove from the fire. This Akkaravadisal must be thick and it should be like thick dosa dough.
If you want add some more ghee before serving.
Yummy "Akkaravadisal" is ready to serve.

 

Rice - Sugar - Coconut Payasam

Rice 1 cup
Coconut 1
Sugar 2 cup
Cardamom powder 1 sp
Cahew nuts 1 tbsp crushed
“kas kas” 1 sp optional
Milk ½ cup
Ghee 2 cup

Soak rice for ½ an hour.
Grind rice and coconut in a mixer grinder.
In a deep pan, pour ghee and fry cashew nuts.
And pour the grind mixture in the pan.
Add sufficient water and mix well.
Allow it to cook. Keep an eye on the kheer.
Stir occasionally. It may stick.
Add sugar and mix well.
Add milk and cardamom powder.
Bring it to a boil.
Remove from the fire.
Serve hot or cold.