Channa Dhal / Kadalai Paruppu Sundal

Navarathiri/Navratri Special..

Ingredients
Channa dhal/Kadalai paruppu-1/2 cup
Salt to taste
(Soak channa dhal for 30 minutes & cook it with salt.Do not over cook,if any excess water drain it)
Curry & coriander leaves-little
Lemon juice-1/4tsp
Grated coconut-2tsp
Tempering
Oil-1/2 tsp
Chopped green chillies-1
Red chillies-1  (optional)
Mustard & urad dhal together-1/2tsp
Hing-a pinch
Method
Heat oil in a pan temper it.Add the cooked dhal,coriander/curry leaves & coconut ,toss it well.Switch off the stove add lemon juice mix & serve.

Green Moongh Dhal/Green Gram Dhal/Pachaipayiru Sundal

Navarathiri/Navratiri Special

Ingredients
Green gram dhal-1/2 cup
(soak it overnight,pressure cook it with little salt.Do not over cook the dhal,drain out any excess water)
Salt to taste
Curry & coriander leaves-few
Grated coconut -1tbsp
Tempering
Oil-1/2tsp
Mustard seeds-1/2tsp
Hing-little
Chopped green chillies-1
Grated ginger little
Method
Heat oil in a pan temper it.Add the cooked dhal & toss it well.Switch off the stove add the coconut,curry & coriander leaves.Mix well & serve.

Green Peas/Pachai Pattani Sundal

Navarathiri / Navratri special sundal.

Ingredients
Dry green peas-1/2 cup
(soak in water for overnight)
Salt to taste
(pressure cook peas with little salt & very little water for 1or 2 whistle,make sure you don't over cook.remove excess water if any)
Ingredients ground to a semi wet paste
Coconut-1tbsp
Green chillies-1
Ginger a very tiny piece
Tempering
Oil-1/2tsp
Mustard-1/4tsp
Hing-a pinch
Curry & Coriander leaves for garnish
Method
Heat oil in a pan & temper it,add the cooked peas & ground paste.Mix it well,switch off the stove & garnish it with Curry & Coriander leaves.

Red Chori Sundal

Navarathiri / Navratri Special..

Ingredients
Red chori-1/2 cup
(soak it overnight)
Salt to taste
Grated coconut-1tbsp
Coriander & Curry leaves-Little
Tempering
Oil-1tsp
Mustard & Urad dhal-together-1/2tsp
Hing-little
Chopped green chillies-1
Chopped ginger-less than 1/8tsp
Method
Boil the red chori with little salt & water,may be one whistle in a pressure cooker.Drain any excess water & keep it aside.Heat oil in a pan & temper it.Add the cooked red chori & coconut,toss it well.Garnish it with curry & coriander leaves & serve.

Yellow Peas/Pattani Sundal

Navarathiri special recipe.

Ingredients
Dry yellow peas/pattani -1/2 cup
(soak it overnight)
Salt to taste
Grated coconut-1tsp
Tempering
Curry leaves few
Chopped green chillies-1
Mustard & Urad dhal-together 1/2tsp
Oil-1/2tsp
Hing-a pinch
Method
Pressure cook the peas with very little water,just a whistle.Drain out any excess water.Heat oil in a pan & temper it.Add the peas toss it well,switch off the stove add the coconut.Mix & serve.
Note:If you want to make this as beach sundal just add some finely cut raw mango,lime juice ,toss it well & some grated ginger while tempering.

Tomato Pachadi/Chutney

Ingredients dry roasted & powdered
Sesame seeds-1tsp
Coriander seeds-1tsp
Jeera-1/2tsp
Ingredients to be cooked
Tomato-3
Tamarind paste-2tsp
Turmeric powder-1/2tsp
Salt to taste
Garlic-2
Tempering
Oil-2tsp
Curry leaves-little
Mustard,Urad dhal,Jeera-each 1/2tsp
Hing-little
Method
Cook the above ingredients together till tomatoes are soft.Cool & grind it to a smooth paste.Heat oil in a pan & temper it.Pour this into the ground chutney.Add the powder & mix it well.Serve it with dosa or idly

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Adhirasam Recipe / Arisalu Recipe/Ariselu Recipe / Athirasam Recipe

Step by step picture & method for making Adhirasam/Arisalu/Ariselu.A simple & easy method in making Adhirasam....

Adhirasam

Ingredients

Raw rice-1 & 1/2 cups

(I used sona masoori rice)

Jaggery-1 cup
(dark variety/pagu vellam)
Water-1 cup
Dry ginger powder-2pinch
Cardamom powder-1/4tsp
Sesame seeds-1tbsp
Ghee-1tbsp

Oil-to deep fry 

Method
Wash & soak the rice for 2 hours.Then drain the water & spread it on a clean towel for 30 minutes.
While still wet grind it in 2 batches to a very fine powder in a mixi.Sieve the flour to remove any grains.
Always keep the flour covered otherwise it will leave the moisture & become dry.To this add the sesame seeds, cardamom & dry ginger powder & keep it ready.
Heat a pan pour water & dissolve the jaggery,filter to remove any impurities. Now get back to the stove & heat the diluted jaggery till it reach to a soft ball consistency( take water in a small plate,drop the syrup in water. With your fingers try to make a soft ball out of it,then this is the right consistency) switch off the stove.
Pour this jaggery liquid into the rice flour mixture & mix to make a soft dough.
Once cool,cover & keep it overnight in a closed container.
Next day divide the dough into small balls,grease a plastic sheet with ghee & press a ball to a semi thick disc.
Heat oil in a pan & in medium high flame fry these adhirasam both sides till light golden brown.
Remove it from oil & press it by keeping it in between 2 ladle to remove excess oil as you see in the picture.
Store it on a air tight container.
Notes:
If your dough becomes hard,before making adhirasam add 1 or 2 tsp of milk.Knead it well & then make.
Add jaggery liquid little by little,the consumption of jaggery depends upon the quality of rice.
Keep the dough overnight at room temperature.
Rice flour should be very smooth,sieve it well.
Poppy seeds can be used instead of sesame seeds.
Do not flatten the adhirasam very thin,otherwise while frying it becomes crisp or break.
Flip immediately once it rises in oil.Do not deep fry till brown,otherwise your adhirasam will become hard.

Courtesy: Rakskitchen

Thanks for visiting !

Version 2 Click HERE for making Adhirasam using with Store bought ready made rice flour.

Betal Leaf & Cranberry Pappu/Dhal

Tempering
Oil-2tsp
Mustard,Urad dhal,Jeera-each 1/2tsp
Jeera-1tsp
Curry leaves -little
Other ingredients
Thur dhal-1/2 cup
Betal leaf (Vetralai) chopped-1 or 2 small leaves
Chopped onion-1/4
Chopped tomato-1/2
Handful of Cranberries
Turmeric powder-1/8tsp
Salt to taste
Red chilly powder-1/4tsp
Green chillies-2
Method
Heat 1tsp. oil oil & fry onion,green chillies,tomato & betal leaf till raw smell disappears.Now add all above ingredients,pour some water & pressure cook the dhal till soft.Cool & mash it well.Heat oil in a pan temper it.Pour it in dhal ,mix & serve it with hot rice.

Masala Fried Shrimp/Prawns

Ingredients

Left over masala fried fish masala
Big shrimp/prawns-12
Besan-2tsp
Rice flour-1tsp
Salt to taste if needed
Oil to shallow fry
Method
Marinate the shrimp with the masala for 2 hours.Before frying add the besan & rice flour,coat it well.Shallow fry them till crisp on both sides & cooked.Serve it with any dip you like.