Peanut Sundal / நிலக்கடலை சுண்டல் - Navratri Recipes

Ingredients

Peanut               : 1 cup
Grated coconut : 3 tbsps cup
Green chillies    : 2 nos 
Red chilly          : 1
Grated ginger    : 1/2 tsp
Mustard seeds
Urad dal
Curry leaves
Salt
Asafoetida
Oil  

Method

Wash & soak Peanut overnight.
Pressure cook it with little salt for 5 whistles.
Heat oil in a kadai,add mustard seeds, urad dal and curry leaves.
When mustard start to crackle,add chopped green chillies,Broken red chilly, curry leaves,ginger and asafoetida.
Now add cooked Peanut,salt and mix well.
Finally add grated coconut and stir for few minutes.
Serve.. 

 

Samai Paal Payasam / Little Millet Payasam / சாமை பாயசம்

Ingredients

Samai Arisi / Little millet          : 1 1/2 tbsp 
Milk                                       : 2 cups
Sugar                                     : 5 tbsps
Cardamom powder 
Saffron
Ghee
Cashewnuts

Method

Wash and pressure cook the samai with 1/2 cup milk for 2 whistles.
Remove from cooker, add the remaining milk, cook on low flame.
Add sugar,saffron, mix and let it cook for another 5 minutes on low flame.
Switch off the flame. 
Heat 1 tsp ghee,roast cashewnuts ,add it to the payasam and mix.
Serve..:)

Classic Combo - 19

   Jeera Rice + Kofta Curry + Raita + Papad 

Jeera Rice Recipe 

http://www.vidhuskitchen.in/2010/01/jeera-rice.html 

Kofta curry Reciep 

http://www.vidhuskitchen.in/2010/03/vegetarian-nargisi-kofta.html 

Thengai Paal /How to make Thengai Paal / Coconut Milk

Ingredients

Grated Coconut    : 1 cup

Water                   : 1 cup

Cardamom powder  : a pinch

Sugar                       : 2 1/2 tbsps

Method

Grind coconut & water finely .

Squeeze, filter the milk through a fine filter or a cloth.

Repeat this for 2 times.

Add sugar & cardamom powder to it and mix well.

Serve with Idiyappam..