PEANUT SUNDAL / SUNDAL

INGREDIENTS:

1.  Peanuts - 1/4 kg

2.  Grated coconut - 1/4 cup

3.  Oil - 1 tablespoon

4.  Mustard - 1 pinch

5.  Perungayam/asafoetida - 1 pinch

6.  Red chillies - 4

7.  Curry leaves

METHOD:

1.   Soak peanuts in water for 2 hours,  drain the water and pressure cook with salt for 3 whistles.

2.  Heat oil in a pan, add mustard seeds, when mustard splutters, add perungayam, red chillies and curry leaves, then add cooked peanuts.

3.   Add grated coconut. Mix well and remove from flame.

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THAYIR SADAM / THAYIR SADHAM / CURD RICE

INGREDIENTS:
1.  Curd - 1 cup
2.  Cooked rice - 3 cups
3.  Curry leaves
4.  Mustard - 1 pinch
5.  Butter 1 tablespoon
6.  Green chilly
7.  Salt to taste
8.  Milk - 1-1/2 cup

METHOD:
1.  Mash the cooked hot rice and add milk stir them well and keep it aside.

2.  After the rice gets cool add the butter and cold curd into the rice and mix them.

3.  Place a kadai on flame when it gets hot pour oil and add mustard, curry leaves, green chilly and pour them on the rice.


Dont mix the curd with hot rice they will get curdled.

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KADAMBAM RICE RECIPE/ KADAMBAM

INGREDIENTS:  Serves 5 people
1.  Rice - 1 cup
2.  Toor dal - 1/2 cup
3.  Tamarind small amount
4.  Mixed vegetables - 3 cups
5.  Paruppu urundais few
6.  Turmeric powder - 1/2 teaspoon
7.  Kondakadalai / channa dal - 1 tablespoon
8.  Dry sundakai - 1 tablespoon
9.  Gingelly oil - 3 tablespoon
10. Salt to taste

TO FRY AND POWDER:
1.  Coriander seeds - 3 tablespoon
2.  Methi seeds - 1/4 teaspoon
3.  Red chilly - 2
4.  Bengal gram - 2 teaspoon
5.  Urad dal - 2 teaspoon
6.  Pepper - 1/2 teaspoon
7.  Grated coconut - 2 tablespoon
8.  Asafoetida / perungayam - 1 pinch

All the above should be fried in oil and to be ground.

TO TEMPER:
1.  Ghee - 1 teaspoon
2.  Mustard - 1/4 teaspoon
3.  Curry leaves
4.  Red chilly - 2

TO MAKE PARUPPU URUNDAIS:
1.  Toor dal - 1/2 cup
2.  Red chilly - 2
3.  Salt to taste
4.  Cooking oil - 3 tablespoon

METHOD:
1.  Soak channa dal in water for 1-1/2 hours cook them in water and keep it aside.

2.  Soak toor dal and red chilly in water for 1 hour to make paruppu urandais.

3.  Pressure cook rice and dal with turmeric powder mash them and keep it aside.

4.  Grind the soaked toor dal and chilly with some salt to a coarse paste.

5.  Heat oil in a pan add the paste and cook by stirring till they become thick.

6.  Remove the pan from heat and make shapes.

7.  Steam cook them in idly cooker like this and keep it aside. Now paruppu urundai is ready to cook.

8.  Fry the sundaikai in ghee and keep them aside.

8.  Heat a pan pour some oil when they gets hot add the cut vegetables, turmeric powder and stir them well.

9.  Add salt and pour 1/4 cup of water and close the pan let them cook for 15 mins.

10. When they are half cooked add the tamarind juice and cook till

the raw smell goes.

11. Now add the mashed rice and dal, cooked kondakadalai, paruppu urundais, ground powder and some salt to taste.

12. Cook them for 5 mins and temper them and finally add gingelly oil and serve hot with appalam.

More to come from Grace Dishes

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CARROT HALWA/ GAJAR KA HALWA

INGREDIENTS:
1.  Carrot - 2
2.  Boiled milk - 2 cups
3.  Sugar - 1/4 cup
4.  Cardamom powder - 1 pinch
5.  Cashew nuts - 10
6.  Unsalted butter - 3 tablespoon

METHOD: 
1.  Keep the kadai on flame pour the butter when it melts add the grated carrot and stir for 5 mins.

2.  Now roast the cashews and keep it aside.

3.  After the carrot gets cooked add the milk and stir till they gets thick.

4.  When they get dry add sugar and mix them well and add the cardamom powder and stir them well for 8 mins.

Delicious carrot halwa is ready to eat.

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SUNNUNDALU /URAD DAL LADOO RECIPES

INGREDIENTS:
1.  Splited urad dal (ulutham paruppu) - 2 cups
2.  Sugar - 1 cup
3.  Ghee - 1 cup

METHOD:
1.  Roast the dal in pan till golden brown.

2.  Powder the dal and the sugar separately in mixer.

3.  Mix the dal and sugar with ghee and make shapes.

Sunundalu is ready to eat now

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SAKARAI PONGAL/ SWEET PONGAL RECIPE

INGREDIENTS:
1.  Raw rice - 2 cups
2.  Green gram dal roasted lightly - 1 cup
3.  Jaggery - 4 cups grated
4.  Ghee - 5 tablespoon
5.  Cashew- nuts - 10
6.  Raisins - 10
7.  Cardamom powder - 1 teaspoon
8.  Water - 10 cups
9.  Kesari powder - 1 teaspoon(optional)

METHOD:
1.  Combine dal and rice and keep it aside.

2.  Wash them well and drain the water.

3.  Pressure cook them and leave it for 4 whistles.

4.  Meanwhile add little water to jaggery and cook till it dissolves.

5.  Strain the syrup.

6.  Heat a pan and add the syrup and cook till it reaches soft ball consistency which means when a drop of jaggery is dropped in water it forms a soft ball.

7.  Add the rice and dal and stir them.

8.  Fry the cashews, raisins in ghee.

9.  Pour them over pongal.

10.Add cardamom powder and stir. if u want the pongal to be dark in co-lour you can add the kesari powder.

11.Cook till the pongal gets thick and serve hot.

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MEDHU VADAI / ULUNDA VADAI

INGREDIENTS:
1.  Urad dal / ulutham paruppu - 2 cups
2.  Cooking oil - 1/4 kg
3.  Green chilly - 1
4.  Curry leaves
5.  Onion - 1
6.  Salt to taste
7.  Ghee - 1 teaspoon
8.  Cooking oil - 1/4 kg

METHOD:
1.  Soak the dal in water for 40 mins.
2.  Grind the dal in mixer with salt by sprinkling water.
3.  Do not pour lots of water while grinding because the vada will absorb lots of oil.
4.  Grind them like a paste and transfer them to a bowl.

5.  Now add the cut onion, curry leaves, ghee, green chilly and mix them well.

6.  Make shapes like this and fry them in oil and serve hot.

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MURUKKU RECIPE / BUTTER MURUKKU RECIPE

INGREDIENTS:
1.  Rice flour - 4 cups
2.  Water to make dough
3.  Salt to taste
4.  Sesame seeds
5.  Butter - 1 tablespoon

METHOD:
1.  Take a bowl put the rice flour in it and make a dough by adding water and salt little by little and keep it aside for 10 mins.

2.  Now add the sesame seeds and butter.

3.  Keep the dough little in murukku mould and squeeze them like this.

4.  Fry them in oil till golden brown.

5.  Murukku is ready within mins.

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POORI /PURI RECIPE

INGREDIENTS:

1.  Wheat flour – ½ kg

2.  Salt to taste

3.  Milk small cup

4.  Cooking oil – 1/4 kg

METHOD:

1.  Take a bowl mix the wheat flour with some oil and salt

2.  Add little by little some milk so that the dough becomes more soft than usual.

3.  Keep the dough aside for 20 mins.

4.  Now take a kadai  place  it on a flame and when they gets hot pour oil.

5.  Make  the dough  into round small pieces.

6.  Roll them  and fry them in oil.

7.  Cook both the sides of poori.

8.  Poori  is ready to eat with potato.

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