Delicacies for Navratri
Navdhanya Sundal
Ingredients :
l Karamani (red chowli)
l Chana dal
l Black chana
l Green chana
l Matki
l Kabuli chana
l Peanut
l Kulith
l White watana
l Green watana
Method:
l Take nine types of lentils of your choice and soak in water for 5-6 hours.
l Cook adding turmeric powder and salt. Drain excess water. Heat 2-3 tbsp oil in a kadhai.
l Add 1 tsp mustard seeds, urid dal, broken red chillies, curry leaves, hing powder.
l Add cooked lentils to this mixture and saute for two minutes.
l Garnish with fresh-grated coconut.
l You can also add chilli powder.
Peanut sandul
Ingredients:
l 1 cup raw peanuts
l 1 tbsp grated coconut
l Curry leaves
l Small piece of ginger
l Salt
l 2 tsp oil
l Pinch of asafoeitida
l 1 green chilli
l 1 tsp mustard seeds
l 1 tsp urid dal
Method:
l Soak peanuts overnight or for 6-8 hrs.
l Wash and pressure cook peanuts or add salt and cook directly till they are soft but not mushy.
l Grind green chilli, ginger, coconut together for a minute. Pour oil in a kadhai.
l Wait till hot then add mustard seeds, urid dal, curry leaves and asafoeitida.
l Add peanuts to the mixture and sauté for a minute. Add grated coconut and sauté again for a minute.
l Peanut sundal is ready.
Nei Payasam
Ingredients:
l 1/4 cup rice
l 3/4 cup jaggery
l 1/4 cup ghee
l Cardamom powder
l Cashews for garnishing
l Raisins and khadi sakar (sugar cubes)
Method:
l Pressure cook rice till it is soft. Melt jaggery, add rice to it and cook. Add ghee and cook till it reaches thick consistency. Add cardamom powder and mix well. Garnish with fried cashews, raisins and khadi sakhar. Rice, jaggery and ghee can be added in a 1:3:1 ratio or according to your taste.
Chana dal
Ingredients:
l 1/2 cup chana dal
l 1 tsp chilli powder
l A pinch of turmeric powder
l Salt
l 2 tbsp oil
l 1 tsp mustard seeds
l 1 tsp urad dal.
l 1/2 tsp cumin seeds
l Curry leaves
l Hing powder
l Chopped coriander leaves
l Fresh grated coconuts
Method:
l Cook chana dal with salt and turmeric powder till soft, not mushy. Drain excess water. In a kadhai, heat oil and wait till hot. Add mustard seeds, urid dal, cumin seeds. Wait till urid dal turns slightly brown. Then add curry leaves and hing powder.
l Mix the chana dal in it, saute well. Add chilli powder. Saute for a minute and transfer to a bowl. Garnish with coriander leaves.
Dal vada
Ingredients:
l 1/4 cup tuvar dal
l 1/4 cup chana dal
l 2 red chilli
l 1 green chilli
l 1 tsp saunf
l Salt l Curry leaves
l Asafoetida
l Oil for frying
Method:
l Wash and soak lentils in water for 2-3 hours. Drain the water. Add red/green chilli, saunf and grind to form a coarse paste. Add salt, chopped curry leaves, asafoetida and mix well. Take lemon-sized balls and flatten in your hand and deep fry in a kadhai. Serve hot.
Navdhanya Sundal
Ingredients :
l Karamani (red chowli)
l Chana dal
l Black chana
l Green chana
l Matki
l Kabuli chana
l Peanut
l Kulith
l White watana
l Green watana
Method:
l Take nine types of lentils of your choice and soak in water for 5-6 hours.
l Cook adding turmeric powder and salt. Drain excess water. Heat 2-3 tbsp oil in a kadhai.
l Add 1 tsp mustard seeds, urid dal, broken red chillies, curry leaves, hing powder.
l Add cooked lentils to this mixture and saute for two minutes.
l Garnish with fresh-grated coconut.
l You can also add chilli powder.
Peanut sandul
Ingredients:
l 1 cup raw peanuts
l 1 tbsp grated coconut
l Curry leaves
l Small piece of ginger
l Salt
l 2 tsp oil
l Pinch of asafoeitida
l 1 green chilli
l 1 tsp mustard seeds
l 1 tsp urid dal
Method:
l Soak peanuts overnight or for 6-8 hrs.
l Wash and pressure cook peanuts or add salt and cook directly till they are soft but not mushy.
l Grind green chilli, ginger, coconut together for a minute. Pour oil in a kadhai.
l Wait till hot then add mustard seeds, urid dal, curry leaves and asafoeitida.
l Add peanuts to the mixture and sauté for a minute. Add grated coconut and sauté again for a minute.
l Peanut sundal is ready.
Nei Payasam
Ingredients:
l 1/4 cup rice
l 3/4 cup jaggery
l 1/4 cup ghee
l Cardamom powder
l Cashews for garnishing
l Raisins and khadi sakar (sugar cubes)
Method:
l Pressure cook rice till it is soft. Melt jaggery, add rice to it and cook. Add ghee and cook till it reaches thick consistency. Add cardamom powder and mix well. Garnish with fried cashews, raisins and khadi sakhar. Rice, jaggery and ghee can be added in a 1:3:1 ratio or according to your taste.
Chana dal
Ingredients:
l 1/2 cup chana dal
l 1 tsp chilli powder
l A pinch of turmeric powder
l Salt
l 2 tbsp oil
l 1 tsp mustard seeds
l 1 tsp urad dal.
l 1/2 tsp cumin seeds
l Curry leaves
l Hing powder
l Chopped coriander leaves
l Fresh grated coconuts
Method:
l Cook chana dal with salt and turmeric powder till soft, not mushy. Drain excess water. In a kadhai, heat oil and wait till hot. Add mustard seeds, urid dal, cumin seeds. Wait till urid dal turns slightly brown. Then add curry leaves and hing powder.
l Mix the chana dal in it, saute well. Add chilli powder. Saute for a minute and transfer to a bowl. Garnish with coriander leaves.
Dal vada
Ingredients:
l 1/4 cup tuvar dal
l 1/4 cup chana dal
l 2 red chilli
l 1 green chilli
l 1 tsp saunf
l Salt l Curry leaves
l Asafoetida
l Oil for frying
Method:
l Wash and soak lentils in water for 2-3 hours. Drain the water. Add red/green chilli, saunf and grind to form a coarse paste. Add salt, chopped curry leaves, asafoetida and mix well. Take lemon-sized balls and flatten in your hand and deep fry in a kadhai. Serve hot.
No comments:
Post a Comment