DRY PEAS SUNDAL

NEEDED
dry green peas
1 tsp oil
1 tso mustard
Little grated coconut
Green chilly
Hing
Salt
Curry leaves

METHOD
Soak the peas in water overnight.
Then drain the water .
Pressure cook the peas adding enough water , leave 4 whistle.
Remove , drain the excess water and keep aside.
( u can also add salt and pressure cook the peas  or can add later )
Grind coconut , green chilly together without adding water,keep aside.
In a wok temper mustard in 1 tsp oil and add the boiled peas .
Add salt ,hing and the ground coconut chilly .
Saute for 2 min.
And curry leaves , and remove.

BIG VAAL SUNDAL

 NEEDED
 Dry big vaal / big mochai - 2 cups(soak over night in water).
Salt
Turmeric powder /haldi- 1/2 tsp
1 red chilly
2 tsp oil
1 tsp mustard
1 tsp urad dal

TO ROAST AND GRIND
1/2 tbsp dhaniya / corriander seeds
1 tbsp channa dal
3- 4 red chilly
Hing
Grated coconut - little
2 tsp oil

METHOD
In a wok add 2 tsp oil and roast dhaniya, channa dal, red chilli.
Swith off the gas .
Add hing and coconut .
Roast in the wok heat itself .
Remove and allow it to cool.then powder it.

METHOD
Wash and Pressure cook the vaal adding enough water , leave 3 - 4 whistle.
Remove and keep aside.
In a wok add oil and temper mustard , urad dal , red chilly.
Add the cooked vaal without water.
Cook for few minutes.
Add salt , haldi, and the ground powder .
mix well  and cook for 2 minutes  and remove.

NOTE
Adjust the ingredients according to the vaal qty.
( add the ground powder as required , if more)
Remaining powder can be used invany curry or dal ......

RICE PUTTU

NEEDED:

1cup- plain  rice
( soak the rice for 10 minutes , drain the water and spread in a cloth . Then finely powder it.)
Organic Jaggery - 3/4 cup.
Elachi powder
Luke warm water- 2 cups ( add as required)
Turmeric powder, - a pinch ( add to the lukewarm water)
Cashewnut
Grated coconut - 1 1/2 tbsp

METHOD

• Add powdered rice in a bowl and add the lukewarm water little by little .
• Mix gently using ur hands.(do not give force to mix )
• Add  the lukewarm water as required  . 
• Then sieve this rice  mixture.
• Then put this rice mixture in a clean cloth .
• Make a potli and keep it for steam. Or ( can make small balls and keep in idly mould and steam )
• Now remove , open the potli.
• Now seive again  or turn a second in mixy in whipper mode.
• Transfer it to a bowl. 
• In a wok add little water and add the jaggery.  
• The jaggery will dissolve and will become little sticky.
• ( if u drop little jaggery mix in a bowl of water , it should no dissolve,  it will come to roll and will be soft. This is the jaggery  consistency. )
• Add elachi powder. 
• In 2 tsp ghee roast the Cashewnut , then add the grated coconut also and roast for few second. 
• Remove and Add this to the steamed rice powder. 
• Add jaggery mix also little by little. 
• Mix gently   using ur hands.
• Mix well and keep aside.
• The puttu should be like bread crumbs.

NOTE
U can keep this for 2 ,3 days

For 1 cup rice , u will get triple the quantity puttu.

TATTA PAYIR SUNDAL

NEEDED:

Tatta payir (cow peas in brown color)- 1 cup ( soak over night)
Salt
Red chilly
Grated coconut
oil 1 tsp
mustard
Urad dal
Hing
Curry leaves

METHOD

• Pressure cook the Tathampayaru adding water as required.  ( dont over cook it will get mashed) 
• Drain the water and keep aside. 
• In a wok temper mustard,  urad dal , red chilly, curry leaves .
• Then add the cooked Tathampayaru. 
• Add salt , hing,  grated coconut. 
• Cook for few minutes and remove.

BLACK VATANA SUNDAL

NEEDED:

Black vatana- 1 cup( soak over night)
Salt
Hing
2 tbsp -grated coconut
Red chilly
Tomato - 1
2 tsp oil, mustard,  urad dal.

METHOD

• Grind coconut , tomato, red chilly and keep aside.
• Pressure cook vatana , leave 5 to 6 whistle.
• Then drain the water from the cooked vatana.
• In a wok add 2 tsp oil  and temper mustard, urad dal.
• Then add the gound (coconut Red chilly tomato) paste.
• Cook for few minutes on a medium flame till its dry.
• Then add the cooked vatana and add hing, salt.
• cook for 2 minutes . Add 
• Curry leaves and remove.

NOTE
 shd fry the sundal well, if not will get spoiled soon.

ALOEVERA HALWA

USES:

• Aloe is also used as a food substance, possibly for its gelling properties.
• It is used in traditional medicine as a multipurpose skin treatment.
• The plant is used widely in the traditional herbal medicine.

NEEDED:

Aloevera pulp- 1 cup
( wash, clean and remove the skin and use the flesh alone)
Dink/ ebidle gum- 1/2 cup
Makhana- 1/2 cup
Melon seeds or khus khus- 1/2 cup
1/2 to 3/4 cup ghee
Food color - green
1 tin ( 400 gms) - Mithaimate

METHOD

• In a wok add 2 tsp ghee and roast the makhana.
• Remove and powder it.
• Then again add 1 tsp ghee and roast the dink.
• Remove and keep aside.
• Again add 1 tsp ghee and roast melon seeds.
• Now u can powder melon seeds and dink together. 
• Take the wok add 1/4 cup ghee  and add the aloevera pulp.
• Cook for few min till the raw smell goes. 
• Then add the Mithaimate. 
• Add makhana powder, dink melon powder.
• Add the remaining ghee little by little.
• Add color.
• Stir constant , so that it doesn't stick to the bottom. 
• Cook on a medium flame till the ghee separates , and u get the halwa consistency. 
• Remove.

NOTE
Taste the aloevera , before making.
Some aloevera are very bitter.

TIL LADOO / SEMILI URANDI

NEEDED:

White til - 1 cup
Organic jaggery - grated - 1 cup
Elachi powder

METHOD

• Dry roast the til, and powder it. ( just turn slightly in the mixy)
• Transfer it to a bowl,  and add the jaggery, elachi powder. 
• Mix well and make ladoo.

LOBIA SUNDAL

NEEDED:

Lobia/ black eyed beans - 1 cup( soak over night)
1 tsp oil
1 tsp mustard,  urad dal
Hing
Salt

TO GRIND

Little grated coconut
Red chilly
Grind without adding water.

METHOD

• Pressure cook the lobia adding water as required.  ( do not over cook, it will get mashed)
• Then remove , drain the water and keep aside.
• In a wok temper mustard, urad dal in 2 tsp oil.
• add the cooked lobia.
• Add salt, hing,  and the ground coconut chilly.
• Stir well and cook for few minutes on a medium flame. 
• Add curry leaves and remove.

PEANUT SUNDAL

NEEDED:

Peanut/ ground nut - 1 cup
Red chilly- 1 - broken
Salt
Hing
Turmeric powder
1 tsp oil, 1 tsp mustard,  1/ 2tsp urad dal

METHOD

• Soak the peanut for 1/2 hr and drain the water.
• Add fresh water , salt and pressure cook leaving 6  - 7 whistle.
• Again drain the water and keep aside.
• Temper mustard,  urad dal,  red chilly in 1 tsp oil.
• Add hing , turmeric powder. 
• Add the cooked peanuts and saute for 2 minutes and remove  

KHARIK (dry dates) PAYASAM

KARIK IS NOTHING BUT DRY DATES,  WHICH IS VERY GOOD FOR HEALTH.
IT WILL BE VERY HARD , 1st U HAVE TO BREAK TO SMALL PIECES. ( discard seed ) THEN GRIND TO A POWDER. CAN MAKE SWEET , PAYASAM  WITH THIS . 

(Karik powder is readily available in the shops also)

NEEDED:

1 tbsp Karik powder
Little jaggery
Boiled milk

METHOD

• In a thick pan , add karik powder,  and water ( 1 cup)
• Cook on a medium flame for few minutes.
• then add the jaggery.
• The jaggery should dissolve and it should be little thick.
• Then add the  milk as required. 
• Cook for 2 min and remove.

NOTE
This payasam should be little thick .dont make it very watery.
Adjust water and milk accordingly.

SINGADA KA HALWA

NAVARATRI REPRESENTS THE CELEBRATION OF THE GODDESS DURGA.

NAVA means nine and RATRI means night.
During the 9 nights and10 days, 9 form of shakti/ Devi is worshipped. The 10 th day is commonly known as vijaya darshami, were goddess saraswati is worshipped.

NEEDED:
singada ka atta - 1 cup
sugar - 2 1/4 cup
ghee - 1/2 cup
food color - (yellow) - a pinch
juice of 1/2 lemon
roasted cashewnut

METHOD:

• mix singada ka atta and water , to a batter.( pouring consistency)
• in a thick bottom pan , add this batterand cook on a medium flame for 2 min.
• then add sugar and lemon juice.
• keep adding ghee little by little.
• stir constant , so that it doesnt stick to the bottom.
• add color, cashewnut and mix well.
• stir constant till it leaves the sides and  u get the halwa consistency.

CHANNA SUNDAL

NEEDED:

Channa dal / kadalaiparupu - 1 cup
Red chilly - broken
Turmeric powder
Salt
2 tsp oil , mustard 1 tsp
Grated coconut little.

METHOD

• Soak the channa dal in water for 1/ 2 hr. 
• Wash and drain the water. 
• Then pressure cook the channa dal adding turmeric, and  water as required. (2 whistle. )
• Remove,  drain the excess water.  ( can use the water while making vegetable)
• in a wok temper mustard  , red chilly,in 2 tsp oil , then add the channa dal .
• add salt and fry for 2 min. 
• add grated coconut  , stir well and remove.