September 23, 2019

Sundal Varieties For Navratri – Navarathri Sundal Recipes

In South India, Sundal is the most important and must prepare prasadam recipes during Navaratri. 9 varieties of sundal is prepared during these nine days / 9 sundal vagaigal (Nava means 9 , ratri is night) festival in Tamil nadu. Apart from tradition, there are some scientific reasons to consume legumes / navadhaniyam during Navratri days. Though we can make varieties of sweets and snacks, sundal recipes are mainly prepared and distributed as prasad to friends and relatives who visit our house Golu.

The most common sundal varieties are chana /chickpeas/ kondakadalai sundal using white and brown ones, peas/ pattani sundal, green gram dal / pachai payaru sundal, Cowpeas / karamani sundal, Field beans/ mochai sundal, Kidney beans / rajma sundal, moong dal/ paasi paruppu sundal, and 9 mixed legumes / navadhaniyam sundal.

The basic preparation of sundal recipes is very simple. For this, legumes are soaked overnight, pressure cooked, tempered with spices and finally garnished with grated coconut. Some sundal recipes like chana dal sundal, sweet corn, green gram, cowpeas, moong dal sundal recipes can be prepared instantly without soaking.

All sundal recipes should be prepared without onion and garlic as we are offering to God. But nowadays people make variations by adding garam masala, sundal powder etc. So far I have shared more than 15 different types of sundal recipes in my blog. Lets see the list of all sundal recipes under one page in this post.

Black Chana Sundal / Karuppu kondakadalai sundal

Green peas sundal / Pattani sundal

Green Gram Sweet & spicy sundal without soaking

Chana dal sundal / Kadalai paruppu sundal

Thengai mangai pattani sundal / beach style sundal

Sweet corn sweet sundal & spicy sundal

Cowpeas/ Karamani sundal without soaking

Moong dal sundal / Paasi paruppu sundal

Kidney beans / Rajma sundal

Peanut sundal / Verkadalai sundal

White cowpeas sweet sundal / Vella Karamani sundal

Chickpeas sundal / Vella kondakadalai sundal

Green gram masala sundal & sweet sundal

Navaratna sundal / Rangoli sundal

CLICK FOR NAVARATRI RECIPES COLLECTION

CLICK THIS LINK ON HOW TO KEEP GOLU AT HOME.

Technorati Tags: Navratri sundal,sundal recipes,navratri sundal recipes,navarathri sundal,sundal varieties,sundal,sundal recipe,different types of sundal,sundal varieties for navratri

September 21, 2019

Eggless Wheat Flour Pancake Mix Recipe – Homemade Pancake Mix Without Eggs

Eggless wheat flour pancake is one of our favorite weekend breakfast recipes. We love to have it with chocolate syrup and honey. I have heard my sister and friends in abroad telling me about store bought pancake mix. I got tempted to try eggless homemade pancake mix and prepared it. It came out so well, soft and fluffy. Raksha and Sendhil loved it. Usually all purpose flour / Maida is used in store bought pancake mix. But I am happy that I tried it with some healthy alternative, whole wheat flour instead of Maida. I used Choco chips in my pancake batter. You can add blueberries, mashed banana for healthy variations. Friends, do try this easy pancake mix at home and make the pancakes instantly.

Eggless, homemade pancake mix recipe

Eggless, homemade pancake mix recipe with whole wheat flour / atta.

Cuisine: International

Category: Breakfast

Serves: 3 cups

Prep time: 10 Minutes

Cook time: 5 Minutes

Total time: 15 Minutes

INGREDIENTS

For homemade pancake mix ( 1 cup = 240ml)

Wheat flour/Atta - 3 cups ( I used Aashirvaad brand)
Baking powder - 3 tsp / 1 tbsp ( use fresh powders for best result)
Cinnamon powder - 1.5 tsp
Salt - a big pinch
Sugar – 3 tsp/ 1 tbsp

To make pancake

Pancake mix - 1 cup
Water - 2 tbsp.
Milk - 1 cup ( boiled, at room temp)
Cooking oil - 1 tbsp ( use odorless oil, I used refined oil)
Melted Butter - 2 tbsp
Vanilla essence - 1 tsp
Choco chips – 1 tbsp
Wheat flour – 1/2 tsp ( mix with Choco chips to avoid sinking)

HOW TO MAKE EGGLESS PANCAKE MIX

In a wide bowl mix the flour, baking powder, cinnamon, salt and sugar.
Store in a box. Homemade pancake mix is ready.
To make eggless pancakes, take 1 cup of pancake mix in a bowl.
Add milk, water, butter,vanilla essence and cooking oil.
Mix without lumps. To this batter, add 1 tbsp of choco chips mixed with wheat flour. Heat a tawa and grease with butter.
Pour a small ladleful of pancake batter. It should be thick and round.
Cook in medium flame. Flip and cook the other side too.
Remove and serve with honey / maple syrup.

HOW TO MAKE PANCAKE MIX AND EGGLESS PANCAKE AT HOME - STEP BY STEP PICTURES

To make homemade pancake mix, take wheat flour, baking powder, cinnamon powder, salt and sugar. Mix well. Store in an air tight box. Homemade pancake mix is ready.

To make eggless pancakes with the mix, take 1 cup of pancake mix in a bowl. Add the mentioned quantity of melted butter, vegetable oil, vanilla essence, boiled milk at room temperature and water.

Mix well to make lumps free batter. In a small bowl, take choco chips and add 1/2 tsp wheat flour. Mix well and add to pancake batter. This step helps to avoid choco chips sinking in the batter. Batter should be thick but flowing.

Heat a pan / tawa. Grease with butter. Pour a small ladleful of batter. Do not spread it. Make it thick and small.

Cook in medium flame till it bubbles on top. Flip the other side and cook till golden.

Remove in a plate. Make the other pancakes and stack them. Drizzle chocolate syrup or honey or maple syrup. Enjoy ! Enjoy !

Note

This pancake mix stays good for a month.
Consistency of the batter should be thick, smooth but flowing.
Cook the pancake in low to medium flame patiently.

Try this homemade, eggless pancake mix and enjoy !

Technorati Tags: homemade pancake mix,eggless pancake mix,eggless pancake mix recipe,how to make pancake mix,eggless pancake with wheat flour,wheat flour pancake recipe,pancake mix,pancake recipe

September 18, 2019

Karnataka Idli Recipe – Soft Idli With Idli Rava

Karnataka style idli rava idli (also known as rice rava idli) became my favorite when I tasted this idli with sambar in my School moms group friends Megha’s house. As a big fan of idli recipes, I love to eat only pillow soft, spongy idli. But Idli rava idli has a grainy texture. It will crumble if you dip in sambar which I didn’t like it in early days. So I used to make idli rava idli by grinding idli rava / rice rava along with urad dal to a smooth batter. I made a detailed blog post too. Please check this link.

We can make super soft idli and crispy dosa with that batter. But the authentic and traditional Karnataka style idli recipe that is prepared in home and hotels is very easy to make and tastes different. This batter can be prepared using a mixie. Here people use Idli rava and urad dal in the ratio of 3:1. All we have to do is to soak idli rava and urad dal separately for 1 to 3 hours. Grind urad dal to a smooth batter and mix the soaked idli rava. Make the batter and ferment it. Batter doubles beautifully the next day. Just mix well, add salt, baking soda (optional) and make idli. Idli comes out super soft and white in color.

The only disadvantage in this recipe is you can only make idli with this batter. Dosa cannot be prepared with idli rava as the batter is very coarse. It will come out hard. Friends, do try this easy and yummy Karnataka hotel style idli recipe with step by step pictures and video. Soon I will post Karnataka hotel idli sambar.

Check out my Bangalore style watery coconut chutney recipe too !

Karnataka idli recipe - Idli rava idli recipe

How to make soft idli rava idli recipe in Karnataka hotel style

Cuisine: Karnataka

Category: Breakfast

Serves: 40

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

INGREDIENTS

1 cup = 250ml

Idli rava / Idli sooji - 3 cups
Urad dal - 1 cup (I used white, round urad dal)
Water - to soak & grind
Salt - as needed
Cooking soda / baking soda - a pinch

HOW TO MAKE KARNATAKA IDLI RECIPE

Wash and soak idli rava in enough water for 1 to 3 hours.
Wash & soak urad dal in 3 cups of water for 1 to 3 hours.
In a mixie jar, grind urad dal to a smooth batter adding the soaked water.
Take the batter in a big vessel. Drain the excess water in soaked idli rava.
Squeeze it gently and add the idli rava to urad dal batter.
Mix both well. Ferment overnight. Batter will double in quantity.
Add salt, baking soda and mix well.
Steam water in idli pot. Pour idli batter in greased idli plate.
Steam it for 10 minutes till its cooked.
Remove the idli plate and rest for 2 minutes.
Scoop the idli and enjoy with sambar or chutney.

HOW TO MAKE IDLI WITH IDLI RAVA - STEP BY STEP PICTURES

In a bowl, wash and soak idli rava / rice rava in enough water for 1 to 3 hours. In another bowl, wash and soak urad dal in 3 cups of drinking water for 1 to 3 hours.

Take the urad dal in a big mixie jar. Add the soaked water and grind to a smooth paste. Batter should be thick, smooth, not too thin and watery. So adjust the quantity of soaked water accordingly.

Transfer the batter to a bigger sized vessel. Now take the soaked idli rava. Drain the excess water carefully by sliding the vessel. Squeeze the idli rava gently and add to urad dal batter. Do not squeeze hard to remove all the water content. There should be some water while mixing with urad dal batter.

Squeeze and mix all the idli rava to the urad dal batter. Mix well with your hands to aid fermentation. Consistency of batter should be like regular idli dosa batter.

Do not add salt now. Salt curbs fermentation process. So we are going to add the next morning after fermentation. Close the batter container and set aside for fermentation. Keep it overnight or minimum 12 hours based on the weather.

The next morning batter would have doubled in quantity, sometimes overflowing too. Add required salt and a pinch of baking soda (optional). Mix well with a ladle.
Heat water in an idli pot. Take an idli plate and grease with sesame oil. Pour the batter in each mould. Steam it for 10 to 12 minutes till idli is cooked well. Dip your finger in water and make a hole in the idli. If your finger comes out non-sticky, idli is cooked else cook for more time.
Switch off the flame. Remove the idli plate. Rest for 2 minutes. Then remove the idli using a flat, big spoon. Enjoy with hot sambar or watery chutney !

Note

Urad dal should be soaked a minimum of 1 hour. Its ok if you soak for 3 to 4 hours too.
This idli crumbles if you try to dip in sambar. So its better to serve as shown in the picture below. You should use a spoon to eat this idli.
You cannot make dosa with this batter.
Make sure idli batter consistency is not thick. It should be pourable like usual batter.
You can refrigerate this batter and use up to one week.

Enjoy this easy Karnataka style idli rava idli with sambar or watery chutney !

Technorati Tags: Karnataka idli recipe,Karnataka style idli,Idli rava idli,idli using idli rava,how to make idli rava idli,Karnataka idli,Karnataka idli rava idli,rice rava idli

September 16, 2019

Pori Upma – Puffed Rice Upma Recipe

Pori upma/ puffed rice upma was in my try list for long time. I usually make kara pori and bhel puri at home. Recently my friend was telling me about this easy pori upma for breakfast.

Last time when I went to Salem, I got a bag of puffed rice. As I wanted to empty the pack soon, I tried this pori upma for our breakfast yesterday. The best thing about this upma is it can be made in jiffy because the cooking time is very less. It tastes super soft like aval upma and flavorful too.

For 2 persons, you need to use 5 cups of puffed rice. It shrinks as soon as we wash and add to upma. So this upma is the best way to finish off the leftover, excess puffed rice. If you have leftover puffed rice at home after the festivals like Ayudha poojai / Saraswathi pooja, you can try this upma.

This recipe is ideal for bachelors and working women to whip up a quick breakfast or dinner. Ok, Lets see how to make this easy, yummy and quick pori upma recipe for instant breakfast.

Check out my other Bachelors recipes.

Pori upma recipe / puffed rice upma

Pori upma recipe / puffed rice upma for instant breakfast, snack and dinner

Cuisine: South Indian

Category: Breakfast

Serves: 2

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

INGREDIENTS

1 cup = 250ml

Puffed rice / Arisi Pori / Mandakki - 5 cups
Big onion - 1 (finely chopped)
Turmeric powder - 1/4 tsp
Green chilli - 1 (slit into two)
Sambar powder or red chilli powder – 1 /2 tsp
Coriander leaves - to garnish
Lemon juice - few drops
Salt - as needed
Water - to wash the puffed rice

To Temper

Coconut oil or cooking oil - 1 tbsp
Mustard seeds - 1/2 tsp
Urad dal - 1 tsp
Chana dal - 1 tsp
Asafetida/ hing - 1/8 tsp
Red chilli – 1(cut into two)
Roasted peanuts – 2 tbsp

HOW TO MAKE PORI UPMA

Heat oil in a kadai. Temper mustard, urad, chana dal, roasted peanuts and curry leaves.
Saute onion, green chilli till transparent.
Add turmeric powder, sambar powder and salt.
Saute for a minute in low flame.
Wash the puffed rice and squeeze gently.
Now add the squeezed puffed rice.
Mix gently and cook till its heated. Switch off the flame.
Add lemon juice and mix gently. Serve hot !

PORI UPMA RECIPE - STEP BY STEP PICTURES

Heat oil in a kadai. Splutter mustard seeds, urad dal, chana dal, roasted peanuts and curry leaves.

Add finely chopped onion, green chilli , red chilli. Saute till onion becomes transparent.

Add turmeric powder, red chilli powder or sambar powder, salt. Saute for a minute in low flame without burning. Take puffed rice. Add water to cover it. Squeeze gently and add to the kadai.

Toss gently to coat the masala. Cook till puffed rice is heated and reduced in quantity. Switch off the flame. Add lemon juice and garnish with coriander leaves.

Enjoy hot for best taste.

Note

Puffed rice reduces in quantity after cooking. So you need to use minimum 2 cups for 1 person.
For variations, you can skip sambar powder / red chilli powder and use slit green chillies.
Do not add the pori without washing and squeezing the water. Puffed rice become chewy.
For healthy options, you can saute finely chopped carrot, beans, potato and frozen peas till cooked and then add puffed rice.

Try this interesting pori upma with excess puffed rice at home. You will love it.

Technorati Tags: pori upma recipe,pori upma,puffed rice upma,puffed rice recipes,puffed rice,leftover pori recipes,leftover recipes,easy breakfast recipes,upma varieties

September 13, 2019

Pink Palada Payasam Recipe In Pressure Cooker

Palada Payasam is one of the traditional payasam recipes of Kerala. It is prepared for Onam and Vishu festivals. Authentic palada payasam is prepared by boiling and simmering the milk, sugar, ada for hours together. Sugar caramelizes and milk turns pale pink (rose) in color naturally. But nowadays people follow this short cut and easy method to achieve this pink color in palada payasam. Every year during Onam, I try to make a new recipe as Onam special.

This year I tried pink colored palada payasam for a change. I used small sized store bought ada (Double horse brand). It helped to cook quickly. As usual I did in a cooker. In a pressure cooker, we need to boil milk, sugar and ada. In the mean time, a portion of sugar is caramelized in another pan and added to the cooker. Cook everything for 15 minutes in low flame. Ada will be well cooked and color of the milk turns to pale rose in color. It tastes great with a mild caramel flavor. You will love it for sure. Do try it friends. Lets see how to make pink colored palada payasam recipe with step by step pictures.

Pink Palada Payasam Recipe

Pink colored Palada Payasam Recipe with store bought ada in a pressure cooker

Cuisine: Kerala

Category: Sweet

Serves: Serves 3

Prep time: 30 Minutes

Cook time: 20 Minutes

Total time: 50 Minutes

INGREDIENTS

1 cup = 250ml

Store bought ada - 1/4 cup
Milk - 1/2 liter (use full fat milk)
Sugar - 1/4 cup
Sugar - 2 tbsp (to caramelize)
Water - 1 tbsp (to caramelize sugar)
Roasted cashew nuts - 5 (optional, roast in 2 tsp ghee)

HOW TO MAKE PINK PALADA PAYASAM

Wash the ada and soak in hot water for 30 minutes.
Wash the soaked ada in cold water and set aside.
In a pressure cooker, take milk and sugar. Let it start to roll boil.
Keep boiling the milk in low to medium flame.
In the mean time, add sugar and water to caramelize it. Mix well till sugar turns golden brown in color. Do not burn it.
Add to the boiling milk in pressure cooker. Add soaked ada. Put a small plate or spoon.
Mix well and cover cook in low flame for 3 whistles.
Open the cooker after steam is released. You will see a pale pink colored , flavorful palada payasam. You can add cardamom powder & ghee roasted cashew nuts if you like.

PINK PALADA PAYASAM RECIPE - STEP BY STEP PICTURES

Wash the ada and soak in hot water for 30 minutes. Quantity doubles after soaking. Wash the ada in cold water and strain it completely. Set aside.

In a pressure cooker base add 1/2 liter milk, 1/4 cup sugar and mix well. Boil in medium flame.

Take 2 tbsp sugar and 3 tsp water in a kadai. Mix well in low to medium flame till sugar dissolves. Keep mixing till sugar turns golden brown in color. Do not burn it. Keep the flame low to medium and do it patiently.

Add the caramelized sugar to the boiling milk in low flame. Mix well and add soaked,drained ada. Check for taste. Add more sugar if needed. Add a small plate or a teaspoon to the cooker. This helps to avoid spilling of milk from the cooker nozzle.

Pressure cook in low flame for 3 whistles. It takes nearly 10 to 15 minutes. Switch off the flame. Open the cooker after the steam is released. You will see a nice, rose / pale pink colored payasam. Remove the spoon. Mix well and check the consistency. If its too thin, boil for some more time to become thick. If the payasam is thick, add some boiled milk. Adding roasted cashew nuts is optional. I don’t add usually. Cardamom powder is not needed.