Peanut Sundal / Verkadalai Sundal Recipe - Navaratiri Sundal Recipe

Peanut Sundal

Tempering
Oil-1tsp
Mustard & Urad dal together-1tsp
Chopped green chillies-1
Chopped onion-1tsp
Hing - a generous pinch
Curry leaves few
Other ingredients
Raw peanut/Verkadalai -1 cup
Salt to taste
Grated coconut-2tsp
Coriander leaves for garnish
Method
Soak peanuts in little salt water for 2 hours.
Pressure cook till soft but yet crunchy.Drain out extra water & keep it aside.
Heat oil in a pan & temper it with above ingredients.
Add the cooked peanuts & salt,toss it well.
Add the coconut & mix it well.
Garnish it with coriander leaves & serve.
Note:
a) If offering for god then omit onion.
b) Do not over cook the peanuts till its mashed.Cook till its crunchy.

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Garlic Bread Roll / Garlic Rolls Recipe / Garlic Butter Roll Recipe

Step by step picture/method to make Garlic Rolls

Garlic Bread Roll

Ingredients
Maida / All purpose flour -3 cups
Warm water-1 & 1/8 cup
Yeast-3 & 1/2tsp
Salt-1tsp
Sugar-2tbsp
Olive oil-2tbsp
Filling
Olive oil-3tbsp
Butter-4tsp
Chopped coriander leaves-4tsp
Garlic-4
(mix all above ingredients together)

Garlic Bread Roll

Method
Take a wide bowl add all the above ingredients.
Pour water & knead to a soft dough.
Cover the dough with a wet cloth & rest it for 30 minutes or till doubles.
Punch it up to remove air bubbles.Roll it out into a big rectangle shape on a greased kitchen counter top or dust it with flour to prevent stickiness.
Apply the filling evenly,roll them like a log.
Cut into small pieces,& place the cut side up on the greased baking tray.
Apply the balance garlic spread on top & sprinkle some sesame seeds on top.
Cover & rest for another 20 minutes for the dough to rise.
Bake it till light brown for 20 minutes or till done at 350 deg.
Brush it with little butter & serve them warm.

Courtesy:mysingaporekitchen with a slight change...

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Inji Thayir / Inji Pachadi Kerala Style / Inji Thayir Pachadi / Ginger In Yogurt Recipe - Sadya Recipe

Inji Thayir

Ingredients ground to a smooth paste

Grated coconut-1/4 cup
Green chillies-1
Ginger-1tbsp
Salt to taste

Tempering

Oil-1tsp
Mustard-1/2tsp
Curry leaves-few
Red chilly-1

Other ingredients

Beaten curd-1cup

Method

Mix the ground paste into the curd.
Heat oil in a pan temper it with above ingredients.
Pour this tempering into the curd mixture,mix & serve.

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Green Moongh Dal Curry / Lasanwala Moongh Dal / Lasanwala Mug Recipe

Lasanwala Moongh Dal / Green Moongh Dal Curry

Ingredients
Green moongh dal soaked-1 cup
Salt to taste
Red chilly powder-1/2tsp
Coriander powder-1tsp
Turmeric powder-1/2tsp
Garam masala-1/2tsp
Roasted jeera powder-1/2tsp
Coriander leaves for garnish
Ingredients ground to a smooth paste
Tomato-1
Ginger & Garlic paste-1tsp
Green chillies-2
Tempering
Oil-3tsp
Mustard-1tsp
Kastoori methi-1tsp
Curry leaves-few
Method
Pressure cook moongh dal with water & keep it aside.
Heat oil in a pan temper it with above ingredients.
Pour the ground paste into the tempering,in low flame saute till raw smell disappears & oil separates the pan.
Now add all the dry ingredients & fry for 2 more minutes.
Pour the moongh dal,add water according to the gravy thickness.
Boil it for 5 minutes,switch off the stove.
Garnish it with chopped coriander leaves & serve it with rice or roti.

Courtesy:Jagruti

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Sweet Pidi Kozhukattai Recipe / Sweet Kozhukattai Recipe / Bellam Kudumulu Recipe

Sweet Pidi Kozhukattai

Ingredients
Idiappam flour -1/2 cup
Water - 1 cup
Jaggery -1/4 cup
Cardamom-3 crushed
Ghee-1/2 tsp
Grated coconut - 2 tbsp
Method
Dissolve jaggery in water & filter to remove impurities.
Get back to stove & give a boil.Reduce the flame & add the coconut,crushed cardamom & rice flour.
Keep stirring till it comes together,make sure the dough is not sticky.
Switch off the stove,cover & let it cool.
Add ghee to the dough knead it well while still warm to make sure there are no lumps.
Make small balls & press
to get the impression.Steam them in a greased pan for 2 to 3 minutes or till fully cooked
Switch off the stove & serve them warm.
Note :
a) You can use store bought rice flour instead of idiappam flour.
b) Water quantity depends upon the quality of rice adjust accordingly.
c) Keep the dough covered to avoid drying.

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Ganesh Chaturthi Recipes / Vinayaka Chaturthi Recipes / Prasadam for Ganesh Chaturthi

 Click the pictures to read the RECIPE.

Medhu Vadai Ragi Kozhukattai Uppu Kozhukattai Karamani Sundal Aval kozhukattai Boondhi Ladoo	Ellu Urundai Rava Kesari Boorelu Ammini Kozhukattai Pillayarpatti Modakam Sweet Pidi kozhukattai Modakam	Besan Ladoo Pidi Kozhukattai Ulundhu Kozhukattai Sweet Kozhukattai Sarkarai Pongal

Undrallu	Palathalikalu	Paal Kozhukattai
Rava Appalu	Bandar Ladoo	Fried Modakam

Paal Paniyaram	Easy Sugar Kolukattai	Sweet Rava Kozhukattai
Panchakajjayam	Beetroot Kolukattai	Poha Modak

Carrot Modagam

Aval Kozhukattai Recipe / Poha Kozhukattai Recipe / Aval Pidi Kozhukattai Recipe

Aval kozhukattai

Ingredients
Thick Poha/Aval /Flattened rice   - 1 cup
Coconut - 1 tbsp
Water - 3/4 cup
Salt to taste
Tempering
Oil-1tsp
Mustard,Urad dal,Jeera - together 1/2tsp
Chopped green chillies-1
Chopped curry leaves-few
Hing -a generous pinch
Method
Grind aval to a coarse mixture keep it aside.
Heat oil in a pan temper it with above ingredients.
Pour water add salt bring water to a boil.
Reduce the flame add the aval and mix vigorously.
Mix till all the water has evaporated,switch off the stove.
While still warm shape them out,steam them in a greased plate for 2 to 3 minutes.
Switch off the stove & serve them hot or warm.
Note:
a) Thick aval is the best for making this recipe.
b) Adding coconut oil gives nice flavour to your dish.
c) Water quantity may vary depending upon the quality of aval.

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Pillayarpatti Modakam / Pillayarpatti Mothagam Recipe / Mothagam Recipe

Pillayarpatti Modakam

Ingredients
Raw rice -1/2 cup
Yellow moongh dal -2tbsp
Grated coconut -2tbsp
Ghee-2tsp
Jaggery - 1/4 cup
Cardamom-3
Water - 2 cups
Method
Dry roast rice till the colour changes,do not roast till brown,keep aside.
Dry roast the dal till nice aroma comes out.switch off the flame and keep aside.
Cool rice & dal transfer to a mixie,add the cardamom & dry grind to a coarse rava consistency.
Dissolve jaggery in water,filter to remove impurities.
Boil the jaggery water,reduce the flame now add the ground powder & grated coconut.
Mix well & lower the flame.Cover it with a lid & cook till its 3/4th done.
Add the ghee mix well,once the mixture is cooked & dry then switch off the stove.
Cool the mixture while still warm roll out into small lemon size balls.
Steam these balls in idli pan till fully cooked may be 5 to 7 minutes.
Cool & serve them.
Note:
a) Water ration varies depending upon the quality of rice.
b) This modakam has very mild sweet,if you want more sweeter then increase the jaggery quantity.
c) Do not over cook the modakam they may break.
d) Do not grind to a fine powder,it should look like rava.

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