Channa Dal Coconut Sundal

Ingredients:
  • Channa dhal – 1 cup
  • Grated coconut – 1 cup
  • Red chillies(or green chillies) – 2 or 3
  • Mustard seeds – 1 tsp
  • Asafoetida – a pinch
Method:
  • Soak channa dhal of the following in water for at least 8 hours or overnight.
  • Pressure cook the dhal till it become soft
  • Heat little oil, splutter mustard seeds and fry red chillies(or green chillies) and grated coconut for a minute.
  • Add this to the cooked dal and mix well along with salt and asafoetida

Channa Dal Masala Sundal

Ingredients:
  • Channa dal – 1 cup
  • Tomato – 1
  • Tamrind juice – 1 spoon
  • Turmeric powder – ¼ spoon
  • Salt
  • Garam masala powder – 1 spoon
  • Oil – 2 spoond
  • Mustard – 1 spoon
  • Cumin – 1 spoon
  • Curry leaves
Method:
  • Soak channa dal overnight.
  • Add salt,turmeric powder and cook fully in a pressure cooker.
  • Boil 1 medium tomato and mash.
  • In a pan, add 1/2 cup water, mashed tomato,a little bit of tamarind juice, and heat.
  • Fry 1 tsp of mustard and 1 spoon of cumin in oil and add it to the mix.
  • Add the boiled dal and stir for about 1 min.
  • Add garam masala powder.
  • Add fresh coriander leaves.

Chick Peas Masala Sundal

Ingredients:
  • Chick peas – 100 gms
  • Onion – 1
  • Potato – 1
  • Tomato – 2
  • Garlic – 1
  • Ginger – a small piece
  • Coriander powder – 1 tsp
  • Chilli powder – 1/2 tsp
  • Turmeric powder – 1/2 tsp
  • Garam masala powder – 1/2 tsp
  • Coconut cream – 1 tsp
  • Coriander leaves – a little
  • Salt – as needed
  • Oil – as needed
  • Mustard – 1/2 tsp
  • Cumin – 1/2 tsp
  • Dry red chillies – 3
Method:
  • Cut onion, tomato finely and potato into cubes.
  • Grind ginger, garlic to a paste and set aside.
  • Soak dried chick peas overnight.
  • Pressure cook chick peas for 10 minutes with salt, water and keep aside.
  • Heat oil in a large pan.
  • Add mustard and when they splutter, add cumin, red chillies and fry.
  • Add onions and fry till golden brown.
  • Add ginger garlic paste and fry till the raw smell subsides.
  • Add turmeric powder, chilli powder, coriander powder, garam masala powder and fry.
  • Add 2 cups of water, creamed coconut and let it boil.
  • Add potato, chick peas, salt and cook.
  • When potato is cooked, remove the pan from the stove.
  • Sprinkle coriander leaves and serve.

Peanut Sundal

Ingredients:
  • Groundnut / Peanut – 1 cup
  • Grated Coconut – 3 tbsp
  • Salt – 1 tsp
  • Mustard Seeds – 1/2 tsp
  • Urad Dhal – 1/2 tsp
  • Dry Red Chilly – 2
  • Curry Leaves – some
  • Asafetida – a pinch
  • Oil – 1 tsp
Method:
  • Clean and wash the nuts and pressure cook them in water.
  • Drain excess water and set aside.
  • Heat up the oil and fry the mustard seeds, urad dhal and asafetida,red chillies.
  • Add the cooked nuts,curry leaves ,salt and coconut and stir for a minute.
  • You can substitute the dry red chilli with 2 green chilies and a fresh piece of ginger root, minced and added along with the curry leaves.

Tomato Rice

Ingredients:
  • Rice - 4 cups
  • Tomatoes - 1 kilo
  • Onion - 2 or 3
  • Ginger garlic paste - 3 tbsp
  • Cloves - 3
  • Ghee or refined oil - 3 tbsp
  • Bay leaves - 2
  • Water - 1 lt
  • Coriander - 1/2 bunch
  • Cashew nuts - A few
  • Mustard seeds - 2 tbsp
  • Turmeric powder - 1 tbsp
  • Chilly Powder - 2 spoon
  • Salt to taste
Method:
  • Wash rice ans set it aside
  • Grind well tomatoes, little cloves, bay leaves to a fine paste with little water and keep aside
  • To the pan, add oil, cloves, bay leaves, cashew nuts  mustard seeds, turmeric powder, ginger garlic paste and stir well until raw smell disappears.
  • Slice onions and add it to the above. Deep fry till golden brown.
  • Add the tomato puree to the above and stir well. Add chilly powder and mix untill done.
  • Add the washed rice and the remaining water. Stir and cover the pan.
  • Cook the rice in the cooker for 3 or 4 whistle, until it is done.
  • Garnish with coriander leaves.

Yellow Pumpkin Payasam

Ingredients:
  • Ripe yellow pumpkin100gms,
  • coconut milk-200 gms,
  • jaggery-50gms,
  • cardomom-1tsp,
  • cashewnuts-2tbs.
  • ghee 1tbs.
Method:
  • Cut pumpkin into small pieces and fry it in slow fire till it turns brown.
  • Now pour the coconut milk and simmer it for some time.
  • Add jaggery and let it boil till it looses its raw flavor.
  • Add cardamom powdered and fry cashew in little ghee and add to this.
  • This is a mouth watering sweet dish which is not harmful to the health.
  • This can be done in microwave also the same way.

Jeera Rice

Ingredients:
  • 1 cup Basmati rice
  • 2 tsp Jeera (cumin seeds)
  • 2 tbsp Cashewnuts
  • 3 Whole peppercorns
  • 2 Bay leafs
  • 3 Cloves
  • 2 Cinnamon sticks
  • 1 Onions, sliced
  • 2 tbsp Ghee
  • Salt To Taste
Method:
  • Wash the rice and soak in water for half an hour.
  • Heat ghee in a heavy saucepan, add cashewnuts. Fry until brown. Take them out and keep aside.
  • Add onions , bayleafs, cloves, cinnamon sticks, cumin seeds, peppercorns to the same ghee and fry for a while.
  • Add the rice , salt, water and stir. Cover with a lid and simmer the flame.
  • Cook until the rice is done.
  • Serve jeera rice hot with any spicy curry or raita.

Paneer Payesh

Ingredients:
  • 1/2 cup chhena (paneer), made from skimmed cow's milk
  • 1 litre (5 cups) skimmed milk
  • 1/2 cup of sugar
  • 5-6 almonds chopped
  • 7-8 pistachios chopped
Method:
  • Boil milk,lower heat and simmer till reduced to half the original quantity.
  • Add sugar and cook till it dissolves.
  • Mash chhena in a bowl. Add it to the milk. Simmer for 2 minutes.
  • Sprinkle chopped nuts and serve cold.

Sweet Corn Sundal

Ingredients:
  • Cooked sweet corn kernels
  • Honey (if it is to be served instead packing)
  • Raisins
  • Sliced seedless dates or dry fruits
  • Diamond shapes sugar crystals (diamond kalkandu)
Method:
Mix all the ingredients and serve .

Sweet corn sundal for adults:
Ingredients:
  • Cooked sweet corn kernels
  • Green chillies(slit)
  • Mango pieces or lime juice.
  • Curry leaves
  • Salt
  • Mustard
  • Asafoetida powder
  • Oil
Method:
  • In a pan add oil and season all the items mentioned above except corn.
  • After seasoning add the corns with salt. 
  • When it is cooled add lime juice

Masala Sundal

Ingredients:
  • Soak channa dhal for at least 8 hours.
  • Tomato - 1
  • Cumin seeds - 1tsp
  • Tamarind - a small piece
  • Garam masala - 1/2 tsp
  • Corriander leaves
  • Salt to taste
  • Oil
Method:

  • Add salt and cook fully in a pressure cooker so that the lentils become soft.
  • Boil tomato and mash.
  • In a vessel, add 1/2 cup water, mashed tomato, tamarind juice, and heat.
  • Fry cumin seeds in oil and add it to the mix.
  • Add the boiled dal and stir for about 1 min.Add of garam masala powder and
  • Salt to taste. Add fresh Coriander leaves.


Tips
This can be used as a side dish for Chappathi, Chola puri, and Poori

Saboodana Vadaa

Ingredients:
  • 4 large potatoes boiled, peeled and mashed
  • 1/2 cup sabudana (sago)
  • Water
  • 1 large onion chopped very fine
  • 2 green chillies chopped very fine
  • 2" piece of ginger grated
  • 1/4 cup peanuts roasted and crushed coarsely
  • 1 tsp raw mango powder
  • 1 tsp cumin seeds
  • Salt to taste
  • Vegetable/canola/sunflower cooking oil for shallow frying
Method:
  • Soak the sabudana (sago) in warm water overnight. It will puff up and become translucent.
  • Mix the sabudana with all the other ingredients and form a paste. Add salt to taste.
  • Make the paste into equal-sized balls and flatten slightly to form patties.
  • Heat oil in a wide, flat pan and shallow fry the patties till golden.
  • Drain on paper towels and serve with tamarind chutney, mint-coriander chutney and piping-hot Masala Chai.

Pumpkin Chutney

Ingredients:
  • 250 grams Bottlegourd (Lauki)
  • 1 cup Vinegar (Sirka)
  • 1 1/2 cups Water
  • 1/2 teaspoon Red chili pepper (Lal Mirchi)
  • 2 big Cardamoms (Elaichi Moti)
  • 1 1/2 cups Sugar (Cheeni) (heaped)
  • 2 teaspoons long strips of Ginger (Adrak)
  • 2 cloves Garlic (Lasun), chopped
  • 4 teaspoons Raisins (Kishmish)
  • 6 Almonds (Badam), blanched
  • 8 Dates (Khajoor), stoned
  • 3 teaspoons Salt (Namak)
Method:
  • Scrape the pumpkin and grate it.
  • Cook in water with garlic, ginger, dates till tender and dry.
  • Add vinegar, sugar, salt, Red chili pepper , almonds and raisins.
  • Cook till a little thick and slightly golden brown.
  • Pour into bottles or airtight jars.

Peanut Curd Chutney

Ingredients:
  • 1 tbsp Peanuts (crushed)
  • 1 cup Fresh Curd
  • 1 Stalk Curry Leaves
  • 1/2 tsp Powdered Sugar
  • 1 Green Chilli (finely chopped)
  • 1 tbsp Coriander Leaves (finely chopped)
  • 1 tsp Oil
  • Salt to taste
Method:
  • Beat the yogurt to make it smooth.
  • Add chillis, peanut, coriander, sugar and salt.
  • Heat oil in a pan and saute curry leaves.
  • Add them to curds when they begin to splutter. Mix well.
  • Refrigerate the mixture as per requirement.
  • Serve the chutney with sabodana wadas.

Kuttu Paratha

Ingredients:
  • 2 Cups Kuttu Atta
  • 1 tsp Rock salt
  • 2 Potatoes, boiled, peeled and mashed
  • Dry flour for dusting
  • Ghee or clarified butter for frying
Method:
  • Combine together the kuttu atta, potatoes and salt.
  • Add sufficient water and make flexible dough. Knead well.
  • Cover it and set aside for about half an hour.
  • Divide the dough into eight pieces and shape them into round balls using dry flour.
  • Roll out these balls into chapatti.
  • Heat a griddle(tava). Reduce the flame to medium.
  • Put one paratha on the tava and pour ghee in the form of trail along the outer edges of the paratha.
  • Flip when the underside is cooked. Apply the ghee on exposed surface.
  • Again flip and cook on the other side.
  • Remove when well done on both sides.

Coconut Chutney

Ingredients:
  • Coconut Gratings - 1 Katori
  • Fried Gram Daal - 1/2 katori
  • Green chillies - 5 to 6
  • Coriander Leaves - 2 tbsp
  • Asafoetida - a pinch
  • Salt to taste
  • Tamarind pulp - 1 tsp
Method:
  • Mix all the ingredients and grind them into a fine chutney.
  • Season the chutney with mustard seeds and curry leaves.

Aloo Khichdi

Ingredients:
  • 1 cup Samwat Rice (also known as Parsai ke chaawal)
  • 2 tbsp. Ghee
  • 1 tsp. Cumin Seeds
  • 2 Cloves
  • A tiny piece of Cinnamon
  • 2 green Cardamoms
  • 1 large Potato (diced in small pieces)
  • 2 tsp. Rock Salt
  • 1/2 tsp. Red Chili Powder
  • 3 cup Water
  • Green Coriander to garnish
Method:
  • Heat ghee in a pan
  • Add cumin seeds, cloves, cardamom and cinnamon to the oil
  • When they give off fragrance, add potato and rice
  • Stir-fry to a light brown color
  • Add rock salt, chilli powder and water
  • Cover the pan and let it simmer on low flame for about 15 minutes.
  • Garnish with green coriander
  • Serve hot, with cold curd.

Panchamrita

Ingredients:
  • Ghee - 2 drops
  • Ground sugar - 6 large spoons
  • Honey - 1/2 dessertspoon
  • Tulsi leaves - 8 broken
  • Gari or coconut - 1 teaspoon, grated
  • Ganga jal - 1 dessertspoon
  • Makhanas - 8
Method:
  • Add all the other ingredients leaving the tulsi, makhanas and the gari.
  • Slowly stir the mixture with a spoon.
  • Finally add the remaining items and keep it in the refrigerator.
  • At the time of puja serve in small cups with a little curd.

Fried Arbi


Ingredients:
  • 1/2 kg arbi(colocassia)
  • 3 sps dhania jeera powder
  • 2sps aniseed powder(saunf)
  • 1sp chiili powder
  • 1/4 sp turmeric
  • Salt acc to taste
  • Oil for frying
  • FOR SEASONING;
  • 1tsp ajwain
  • A pinch of asafoetida(hing)
Method:
  • Boil arbi in pressure cooker.Take only 1 whistle,so that it is semi boiled.
  • Peel the arbi.
  • Heat oil in a kadai and fry the arbi till brown in colour.
  • Then press all fried arbis one by one with a katori.
  • Take 1sp oil in another kadai and put hing and ajwain for seasoning.
  • Put the pressed arbi in this oil and then add all masalas which have been mixed first as we cannot toss arbi much for the fear of breaking.
  • Cover and keep for 2-3 mins.
  • Serve hot with plain parathas.

Sukha Aloo


Ingredients:
  • 1/2 tsp mango powder
  • 3 tbsp oil
  • Salt to taste
  • Kadi pata
  • 5-6 boiled potatoes
  • 2-3 green chilies
  • 1/2 tsp red chilly powder
Method:
  • Put oil in a pan.
  • Heat up the oil and mix in kadi pata, green chilies and red chilly powder and mix it well.
  • Now mix in the boiled potatoes cut in small cubes and fry the potatoes in the pan.
  • When the potatoes are half cooked mix in salt and mango powder.
  • Mix well.
  • When the potatoes look little crispy and golden brown turn the gas off.

Vrat Ke Chawal

Ingredients:
  • 2 cloves
  • 3 cup water
  • 2 cardamoms
  • 30 gm ghee
  • 2 tsp black salt
  • 1 tsp cumin seeds
  • 1/2 tsp chilli powder
  • 125 gms sabudana
  • Coriander leaves for garnishing
  • 1 big size potato, diced
  • Cinnamon stick, tiny piece
Method:
  • Heat up ghee, mix in cumin seeds, cloves, cardamoms and cinnamon.
  • When slightly colored, mix in potato and rice.
  • Stir-fry till they look a bit fried.
  • Mix in salt, chilli powder and water, and bring to a boil.
  • Lower the flame and simmer, covered, for about 15 minutes or till cooked through and the water is absorbed.
  • Decorate with coriander leaves and serve hot.
Image Source:
http://thenovicechef.wordpress.com/2010/02/19/vrat-ke-chawal-samvat-rice/

Finger Chips

Ingredients:
  • 5 Potatoes
  • Oil for frying
  • Rock salt to taste
Method:
  • Cut potato into thin long strips.
  • Wash then and then make them dry completely.
  • Add rock salt as required.
  • Deep fry potato strips in heated oil till it turns pink.
  • Serve hot with tomato ketchup.

Aloo Mewawale

Ingredients:
  • 1 cup oil
  • 1 tblsp ginger-garlic paste
  • Salt to taste
  • 12 medium potatoes, peeled
  • 1 tsp cumin seeds
  • 1/2 cup coriander leaves, cut
  • 4 tbsps. cream
  • 1 tblsp chilli powder
  • 1 tblsp sugar
  • 1 tsp garam masala
  • 1/2 cup mixed almonds and pistachios, coarsely ground
  • 3 tomatoes pureed
  • 4 onions, chopped, ground
  • 1 tsp turmeric powder
Method:
  • Bore a hole into each potato.
  • Stuff with nuts mixed with salt and a few coriander leaves.
  • Close with potato pieces.
  • Heat up oil and fry 2 or 3 potatoes at a time till browned.
  • Remove and reserve.
  • In the same oil, put in cumin seeds.
  • When they pop, mix in onion paste and fry till brown.
  • Then mix in powdered spices, tomato and ginger-garlic paste.
  • Fry till oil separates from the paste, mix in potatoes and one and a half cup of hot water.
  • Simmer, adding cream, salt and sugar till potatoes are cooked and the gravy is well blended.

Navaratri Salad

Ingredients:
  • 1/2 cup Peanuts (shelled, boiled)
  • 1/2 cup Water Chestnuts (boiled, peeled, halved)
  • 1/2 cup Cucumber (peeled, chopped)
  • 1/2 cup Pineapple (peeled, chopped)
  • 1/2 cup Apple (chopped)
  • 1/2 cup Paneer (chopped)
  • 1 tbsp Paneer (grated)
  • 1 tbsp Coriander Leaves (chopped)
  • 1 Green Chili (chopped)
  • 1/2" piece Ginger (crushed)
  • 2 tbsp Watermelon Seeds (peeled)
  • 10-12 Puffed Lotus Seeds
  • 1-1/2 tsp Lemon Juice
  • 1 tsp Sugar
  • 1/2 tsp Pepper Powder
  • 1/2 tsp Cumin Powder
  • Salt to taste
  • 1 tsp Oil
Method:
  • Steam the pineapple pieces for 2-3 minutes and keep it aside to cool.
  • Pour a little lemon juice over apple pieces and keep it aside.
  • Dry roast the lotus seeds until aroma exudes. Keep it aside.
  • Take a bowl and put oil, remaining lemon juice, salt, sugar, 1 tbsp of water, ginger, chili, half coriander, pepper powder and mix them well.
  • In a large bowl, mix drained pineapple, apple, paneer pieces, cucumber, water chestnuts, and peanuts. Chill in refrigerator.
  • Just 10 minutes before serving, add lotus seeds and watermelon seeds to the chilled fruits, and mix well.
  • Drizzle prepared dressing over the fruits. Toss the salad well to mix the dressing well.
  • Garnish the salad with grated paneer and remaining coriander.
  • Navratri Salad is ready to eat. Serve chilled.