Showing posts with label Festival. Show all posts
Showing posts with label Festival. Show all posts

Kadalai Paruppu Sundal

kadalai Paruppu Sundal

Preparation Time: 5 min
Cooking Time: 15 min
Serves : 2
·         Kadalai Paruppu / Split chana dhal - ½ cup
·         Oil - 2 tsp
·         Mustard - 1 tsp
·         Urad dhal - 1 tsp
·         Jeera - 1 tsp
·         Curry leaf - 1 sprig
·         Hing - 1 pinch
·         Red chili - 2 pieces
·         Coconut flakes - 2 tbsp
·         Soak kadalai paruppu for 2 hrs

1.  Pressure cook for 2 whistles. Remove excess water.
2.  Heat a pan with oil. Then add mustard, urad dhal, jeera, curry leaf, hing, red chili one by one and roast it well.
3.  Add cooked kadalai paruppu and salt. Finally add coconut flakes and give a good stir.

Serve hot...!! Sundal is ready to serve :-)

Aval / Poha / Flattened Rice Payasam

A very simple and tasty dish. Aval Payasam is ready in minutes. Aval Payasam is generally prepared during festivals and is served as neivedhiyam. Its also a very yummy desert and can be served warm or cold.

Preparation time: 5 min
Cooking time: 15 min
Serves: 2
  • Aval / Poha / Flattened rice - ½ cup
  • Milk - 2 cup
  • Sugar - 10 tbsp
  • Cardamom - 1 piece
  • Ghee - 1 tsp
  • Cashew nuts - 10 pieces
  • Almonds - 5 pieces
  • Dry grapes - 5 pieces

  1. Heat a pan and dry roast aval until it starts turning brown and transfer it to bowl or directly to mixie.                                                                       
  2. In the same pan dry roast few cashew nuts (rest of the cashew nuts is used for final garnishing) till it starts turning brown.                                    
  3. Grind aval and cashew nuts in mixie for few sec. It should be in rava consistency.
  4. Heat a pan with milk and bring it to boil. Then add sugar and mixie mixture. Keep in low flame for 3min.                                                         
  5. Roast cashew nuts, almonds and dry grapes in ghee and add to aval payasam.

Aval Payasam tastes great when its warm or cold.

Wish You all a very happy navratri...!!! :-)

Pacha Payaru / Paasi Payaru Sundal

A healthy and festival special dish. Paasi payaru sundal is served as neivedhiyam for Varalakshmi vratham, Navarathri, Vinayagar chathurthi and many other occasions.

Pacha Payaru Paasi Paruppu Sundal

Preparation Time: 5 min
Cooking Time: 15 min
Serves: 2
  1. Pacha payaru - ½ cup
  2. Oil - 1 tbsp
  3. Mustard - 1 tsp
  4. Urad dhal - 1 tsp
  5. Jeera - 1 tsp
  6. Curry leaf - 1 sprig
  7. Hing - a pinch
  8. Red chili - 2
  9. Coconut flakes - 3 tbsp
  10. Salt - to taste

-   Soak pacha payaru for atleast 5 hrs .


1.  Pressure cook pacha payaru for 2 whistles with little salt. Filter excess water and set aside.
2.  Heat a medium sized pan with oil, then add mustard, urad dhal, jeera and allow it to sputter, Followed by curry leaf, hing, red chili.
3.  To this add cooked pacha payaru, coconut flakes and give a good stir. Adjust salt and serve hot.

Kondakadalai Sundal

Black channa or kala channa or black chickpea or karuppu kondakadalai.....!! in whichever way we call this... is always a favorite prasadham to all. Loved by kids too. This black channa sundal is prepared during festivals like navarathri, ganesh chathurthi and is also given as prasadham in many temples during the month of margali. Definitely a healthy snack too...!! :-)
Kondakadalai Sundal
Preparation Time: 5 min
Soaking time: 8 hrs or overnight
Serves: 2

  1. Black channa / கருப்புகொண்டகடலை - ½ cup
  2. Coriander powder - 2 tsp

To temper:
  1. Oil - 2 tsp
  2. Mustard - 1 pinch
  3. Urad dhal - 1 pinch
  4. Jeera - 1 pinch
  5. Curry leaf - 1 sprig
  6. Hing - 1 pinch
  7. Red chili - 2 piece


 -   Soak kondakadalai for 8 hrs or overnight

1.   Pressure cook soaked kondakadalai for 3 whistles. After one whistle reduce flame and cook for next 2 whistles or 2 min. It should be soft but not mushy. Remove excess water and set aside.

2.   Heat a medium sized pan with oil. Add all the ingredients “to temper” and roast for 1 min. To this add cooked kondakadalai.

3.   Add  coriander powder and give a good stir. Adding coriander powder is optional. It gives a masala flavor to sundal. Finally add coconut flakes and adjust salt.

Poorna Kolukattai

Preparation Time: 30 min
Cooking Time: 10 min
Serves: 2


  • Channa Dhal- 1/2 cup
  • Jaggery- 1/2 cup
  • Rice flour- 1 cup


1.  Pressure cook channa dhal for 3 whistles. Allow pressure to release. Dhal should be cooked well. Break jaggery into small pieces and add jaggery to the cooked channa dhal. Put it in a blender and grind it into paste. Do not add water as the jaggery once mixed will itself give out some water with the warmth of channa dhal.

2.   Heat a pan, add channa jaggery paste to it. Saute for few minutes in low flame. Keep stirring slowly until it reaches a firm consistency. It should neither be too hard nor too soft or watery. This is used as poornam or stuffing for making kolukattai.

3.   In a bowl, add rice flour and make it into a soft dough by adding hot water. Small flat circles are made from the dough.

4.  Place a spoon of poornam in the middle of rice flour circle and close the edges to make the desired shape.

5.  Repeat this to make all kolukaatai and cook in idly pan. Tasty poorna kolkattai is ready to serve.


Rasgulla is the most famous Indian sweet. I am very crazy for this rasgulla and everyone used to buy me Haldirams Rasgulla. So i thought of making it in my home. Wow..!! it is really super and I enjoyed eating those white balls floating in syrup.

Preparation Time: 5 min
Cooking Time: 15 min
Serves: 25 balls


  • Milk - 1 ltr
  • Lemon juice - diluted - 100 ml

For syrup:

  • Water
  • Sugar
Both in equal proportion. I used a 200 ml cup to measure and took 2 cups of each to prepare the syrup.


1.   Heat a pan and add milk. Bring milk to boil. Here they sell as whole milk, fat free milk, 1% etc..I used whole milk that is available here. Add the diluted lemon juice and stir to mix it uniformly. Leave to rest for 2 min as it curdles.

2.   Filter it using a white cotton cloth and drain the water completely. You can also allow it to drain overnight. Once the water is drained completely, place it on the kitchen table or bowl and press it with hands as we do for making dough. Make medium sized balls.

4.   Heat the pressure cooker with water, add balls into it. Initially balls will be at the bottom and all will rise slowly to the top.

5.   Cook for 3 whistles and allow it to cool naturally. Open the lid and take out the rasgulla balls. Strain excess water from it.

6.   Prepare sugar syrup by adding equal proportions of water and sugar. Add rasgulla balls to those syrup. Allow the rasgulla balls to soak in sugar syrup for at-least 6 hours.

     These Rasgullas should absorb the sugar syrup to get the sponge like softness and taste. You can also refrigerate and serve.

Poorna Pidi kolukattai

Ganesh Chathurthi celebration always starts with kolukattai. All types of kolukattai are tasty and looks tempting. I prepared poorna kolukattai with coconut and sugar.

Preparation time: 15 min
Cooking time: 10 min
Serves: 15 nos


  • Rice flour - 3 cups
  • Warm Water


  • Ghee - 1 tbsp
  • Cardamom - 1
  • Coconut flakes - 2 cup


1.    Heat a pan and add ghee. When in melts add cardamom. As flavor comes out, add coconut flakes.

2.   Add sugar and saute as it turns golden brown. This is the poornam. Change to a bowl and keep aside.

3.   Take a medium sized bowl, add rice flour and make it into a dough by adding warm water.

4.   Take small balls and make it flat using fingers. keep a scoop of poornam inside and close it with fingers.

5.   Repeat this and make all kolukattai. Place in idly pan and cook for 10 min.

Uppu Seedai

Preparation time: 20 min
Cooking time: 30 min 
Serves: 50 balls


  • Rice flour - 8 tbsp
  • Urad dhal flour - 1 tbsp
  • Salt -  to taste
  • Ajwin (ஓமம்) - 1 tsp
  • Sesame seeds (எள் விதைகள்) - 1 tsp
  • Cumin seeds (சீரகம்) - 1 tsp
  • Butter - ½ tbsp

To fry:

  • Oil - as required


1.   Dry roast urad dhal in a pan until it starts turning golden brown and allow it to cool. Grind them into fine powder and sift through the sieve. Take 1 tbsp of this urad dhal powder.

2.   In a large mixing bowl all the ingredients, add water and make it into chappathi like dough. Make it into small balls.

3.   Heat oil in a kadai and fry them until it is cooked well.

Note: Seedai may burst while frying because of the air trapped inside. To avoid this, use a toothpick to make small holes in it and then fry them.

Rava Paniyaram


  • Rava or sooji - 1 cup
  • Maida - 1/2 cup
  • Coconut milk - 1 cup
  • Sugar - 3 tablespoon
  • Oil


  1. Mix rava in coconut milk and allow it to soak for 45 min
  2. Then add maida, sugar to get a thick paste
  3. Sugar can be adjusted to your taste
  4. Heat oil in a kadai to fry
  5. Take one scoop of maavu and pour into the oil
  6. Fry them well

Sweet Pongal

  • Raw rice / Pacharisi - 1 cup
  • Vellam / Jaggery - 2 cup
  • Ghee - 2 tbsp
  • Cashew nuts - 1 tbsp
  • Dried grapes - 1 tbsp
  • Water

  1. Clean the rice and pour the water into a vessel. Bring it to boil.
  2. Add rice to it and allow it to cook for 20 min. Break the jaggery into small pieces. When rice is cooked well, add the jaggery to the cooked rice.
  3. Mix well and finally add ghee, cashew nuts and dried grapes.
Stir well and serve hot

Gulab Jamon


Gulab Jamon mix
Oil - to fry

For jeera / Syrup:

Mix equal measure of sugar and water, allow it to boil


  1. Sift the jamon flour using a sieve to remove all the lumps
  2. Then make it to a soft dough by adding water little by little
  3. Close the  lid and allow it to rest for 15 min
  4. After 15 min, roll the dough into small balls giving little pressure so that the surface of jamon is smooth
  5. Heat oil in a kadai. Keep in medium flame. Add the jamon balls one by one and fry until its golden brown. Keep stirring the jamon balls so that the surface gets brown uniformly 
  6. Before adding each set of jamon balls add 1 tbsp of oil. This avoids cracking of the jamon surface
  7. Add the fried jamon balls to the jeera and allow it to soak for 3-5 hrs

Ven Pongal


  • Raw rice / pacharisi - 1 cup
  • Paasi paruppu / moong dhal - 1/2 cup
  • Salt to taste
  • Water - 4 cups
  • Cilantro - 1 tbsp finely chopped

To temper:

  • Mustard - 1 tsp
  • Urad dhal - 1 tsp
  • Cumin seeds - 1 tsp
  • Cashew nuts - 2 tsp
  • Black Pepper - 1 tsp
  • Curry leaf - 1 sprig
  • Ghee - 1 tbsp
  • Oil - 2 tsp (if required)


  1. Mix and clean raw rice and moong dhal
  2. Add water and salt
  3. Allow it to cook until its mushy. I cooked it for 5 whistles.
  4. Heat oil and ghee in a pan, add the ingredients given in "to temper" one by one and roast well
  5. Add it to cooked pongal
  6. Garnish with cilantro
  7. Very traditional ven pongal can be served with ulundu vadai, sambhar and coconut chutney

Paruppu Payasam with Coconut milk


  • Moong dhal / paasi paruppu - 1 cup
  • Jaggery - 3/4 cup
  • Coconut milk - 1 cup
  • Ghee
  • Cashew nuts
  • Dry grapes
  • Almonds


  1. In a pan, add ghee. When the ghee melts add cashew nuts, dry grapes, almonds and keep aside
  2. Roast moong dhal/ paasi paruppu seperately in same pan
  3. Pressure cook the roasted moong dhal until mushy
  4. Boil jaggery with 1/4 cup of water in a pan until it dissolves
  5. Filter the syrup and add it to the cooked moong dhal
  6. Add a cup of coconut milk to the payasam 
  7. When it begins to boil, add the roasted cashew nuts, dry grapes and almonds and switch off the stove