Paruppu Orundai Kozhambhu

I learnt this from an Aunt whom I used to meet in Ashok Nagar park. It prepare this often, whenever guest come , this will be one of the menu. This is an excellent source of protein too since it contains 2 kinds of dhals. My father in law likes this and my daughter too.


Ingredients:


Onion – 2
Tomato 1
Tamarind extract 1 cup
Thur Dal – ½ cup
Channa Dhal – ½ cup
Green chili as required
Sam bar powder – 2 tsps
Coriander leaves
For seasoning oil, mustard seeds, fenugreek seeds, curry leaves,cumin seeds



Method


Soak both dhal for 30 – 40 minutes

Grind it without adding much water.

Add finely chopped onions , green chili, salt, and coriander leaves and make small balls.

Heat oil in pan and add mustard seeds, cumin seeds , fenugreek seeds and curry leaves.

Add tomatoes , sambhar powder and fry it.

Add tamarind extract, salt and boil it.

consistency should be watery , if it is thick add some water.

When the sambar boils add 4 dhall balls , when it comes up you can add more.

Add all the balls , when the balls are cooked it is ready.

garnish with coriander leaves.


This is taking part in MLLA - 19 hosted by Simple Indian food
Started by Susan

MOONGDHAL HALWA FOR ICC

Wish you a very happy Pongal. this is the first time i am trying this halwa. I made it on the pongal day. It tasted Yum!! I have just followed the recipe No. 2 given by Simran, and lataji has given awesome tips, i just followed it. Thanks Valli to choose this recipe.




INGREDIENTS



Split (Yellow) Moong dhal - 1 cup
Ghee - 1/2 cup
Sugar - 3/4 cups to 1 cup (as per required sweetness)
Milk - 1/2 cup (Notes from Lataji - instead of water for the sugar, this gives the khoya added taste, Simran's recipe asked for water)
Cashews/ raisins roasted in ghee for garnish


METHOD

Soak 1 cup moong dal overnight.

Next morning, grind to a paste.

Heat a heavy Kadai, take initially only 1/2 of the ghee and heat it
.
Add the dhal and stir continuously, not allowing lumps to form. This part is very tricky as the dhal cooks really fast, irrespective of the ghee.

Keep the heat at the lowest and keep stirring even after the dhal becomes thick.Add the rest of the ghee intermittently and cook the dhal until aromatic and the ghee starts oozing out.

Meanwhile mix the sugar with water/ milk in a pan and bring to a boil.

Add this slowly to the cooking dhal.Keep the fir low at all times and break lumps if formed while adding the sugar and water/ milk mix.Cook until the ghee surfaces.

Garnish with cashews and raisins.

CHANNA RICE / CHICK PEA RICE

HI!!!!, I am back. It is more than a month , i missed all your recipes. Everybody in my family fell ill one after another, finally me so i could not blog these days.



In DEC 09 I joined a course in Art of living and it is really good. so i was busy in that too. This rice i made for my daughter's lunch box . usually i follow Mrs. Mallika Badrinath's recipe to make this rice. I did not have that much time , so i tried simple method it came out well.







INGREDIENTS

Rice - 1cup

Channa -1 cup

Onion - 1

tomato - 1

coconut - 2 tbsp

Garlic - 2 to 3 pods

red chili - 1

salt to taste

garam masala - 1/2 tsp

oil, cumin seeds for tempering

METHOD

1. Soak the Channa for 8 hours and pressure cook it. ( I will cook the Channa and keep stock for 1one week)

2. Cook the rice and let it cool.

3. Combine coconut, garlic, red chili and ground it to a paste.

4. Heat oil in a kadai and splutter cumin seeds.

5. Add chopped onions, saute till it turns pink. Add chopped tomatoes and cook it well.

6. Add the paste, salt , garam masala and cook until the raw smell goes.

7. Add the cooked rice and mix well. Garnish with cilantro.

Serve with plain curd or raita.

This is my daughter's lunch box.

Jeyashri passed me this award , i am so happy . sorry for the late in posting it jeyashri