Chana Dal Payasam | Kadalai Paruppu Payasam (Sanaga Pappu Payasam) ~ Tamil New Year Special

Happy Tamil New year and Vishu to all those who are celebrating!

While I was talking about what to make for the Tamil New year, Konda was asking how come we just had one and another new year has come. Well I had to tell that was Ugadi, Telugu new year and this Tamil New year. I know it must be hard to understand for her. But I didn't know how else to explain.

I was telling Athamma that Amma celebrates this day with the usual pomp and show. So she was asking me what I was planning to make. We finally ended up making this simple version of Chana Dal Payasam. Athamma normally makes Sanaga Pappu Payasam this way. As time was short, simpler way of making was adapted. Yet the taste was no less.

For the savory part, we wanted to make Moong dal Vadas, maybe next time. We made simple Onion pakodas as part of the neivedyam.

Chana Dal Payasam | Kadalai Paruppu Payasam | Sanaga Pappu Payasam

Ingredients Needed:

Bengal Gram / Chana dal / Senega Pappu - 1 cup
Jaggary - 1 cup
Cardamom powder

Garnishing

Cashew Nuts - 5-6 whole
Ghee - 1 tbsp
Grated Kopra (Fresh coconut if you prefer) - 1 tbsp

Method to prepare:

Pressure cook the bengal gram till its cooked.

Melt jaggary and remove if any dirt. Then add jaggary, cardomon to the Bengal gram, cook in sim for 5 - 7 minutes


Heat a pan with ghee, roast the cashew nuts. Add kopra if you are using, else roast the fresh grated coconut. Add to the cooked payasam.

Serve hot or chilled.

Do share how you spent the day!

Bottle Gourd Dal (Sorakaya Pappu)

I know I may not find much time to cook lot of new dishes. But knowing that I am finally posting this Sorakaya Pappu / Bottle Gourd Dal after so many months later, it surely makes me realize how hectic things can be!

Just when I thought I was going to have a relaxing mornings, now that Konda's vacation started, boys started their school. Which means I was to bind, cover two sets of books. Imagine doing it for 15 each, which really isn't that much. Only I end up doing it in the last minute. It was no different this time too. I was hopeful that I could get it done by the night. But I couldn't find the labels. The woes are never ending. I completely forgot about these during the weekend as I was busy cooking for the book.

We decided to re shoot all the pictures again and I realized what a hectic task it is. Hubby dear got new bags for the boys. The entire Sunday was spent walking around with the bag on their back. With my brother and his family relocating, we were busy helping with their packing. The boys had a free reign and played to their heart content. Result was Peddu couldn't get up early for school. We literally had to force him. As I still had to give their books I went with them to the school.

Preparation Time : 10 mins
Cooking Time : 15 mins
Cuisine : Andhra Cuisine

Ingredients Needed

Tur Dal - 1 cup
Sorakaya / Bottle gourd - 1 cup cubes
Dried Red chillies - 5-6
Onion - 1 small
Tomato - 2 medium
Garlic - 4 cloves
Tamarind - small marble sized
Turmeric a pinch
Salt to taste
Oil - 1 tbsp
Mustard, urud dal - 1/2 tsp
Curry leaves few
Water for cooking

Method to prepare:

Clean the dal and keep aside. Chop onions and tomatoes. Crush the garlic cloves along with the skin.

Heat oil in a pressure cooker. Add mustard and urad dal. then curry leaves. Once it splutters, sauté onions, red chillies and garlic. Once onion is brown, add dal and fry for few mins.

Then add tomatoes, sorakaya pieces, tamarind, turmeric, and water for cooking. Cover it with lid and pressure cook for 3 to 4 whistles till the dal is cooked well.

When the pressure is off, take the dal masher or pappu guthi, mash the dal well with the red chillies. Add salt. and cook on high flame for 2 mins.

Serve with steamed Rice.

Normally sorakaya is mashed well and blended with the dal. But if you prefer to have bigger chunks don't overcook it.

Interested to find other ways to cook Bottle gourd?

Sorakaya Snack ~ Bottle Gourd Fries

Sorakkai Sambar ~ Bottle Gourd Sambar

Chettinadu Sorakkai Kurma ~ Bottle Gourd curry in Chettinad Style

Bottle Gourd Curry ~ Sorakaya Kura

How else do you cook Bottle gourd? Do share!

Gongura Alasandalu Pappu. ~ Sorrel Leaves with Black Eyed Peas Recipe

Sorrel Leaves with Black Eyed Peas is a recipe I never knew existed! Until one day when Athamma bored with the same dishes I seem to be making, suggested making the Gongura with Alasandalu. It surely had a different taste and a rustic tough to it. We made this months ago, though this finally gets to the spot. Athamma was back from trip and came back loads of Gongura, with hopes of pairing it off with as many different things that she can.

We made a pappu, a chutney, a pickle and still found some lying around for attention. Finally not knowing what else we can make with the sorrel leaves, Athamma said she remembered her mom making it with Black-Eyed Peas or Alasandalu as called in Telugu. Though Hubby dear wasn't very trilled at being offered a dish with this combination, after tasting it. surely agreed this had a different and unique taste.

We are all trying to get used to the new timings for the kids. So it will be a while before I get to do some new dishes. Meanwhile the regular comfort dishes gets an upper hand. Not only these simple dals are favorite, they are easy to make. While one may not really attribute simplicity to this particular dish, I would say it will accord to an extent. Especially if you are on the lookout for a change.

Gongura Alasandalu Pappu. ~ Sorrel Leaves with Black Eyed Peas Recipe

Red Sorrel Leaves - 2 handful
Dry / Fresh Black Eyed Peas - 1 cup
Green Chilies - 3-4
Tomatoes - 1 small
Salt to taste
Oil - 1-2 tsp
Water enough to cover

For tempering
Red Chilies - 4
Curry leaves - 4 -5
Mustard Seeds+ Urad Dal - 1/2 tsp
Onions - 1/2 medium

Method to prepare:

If you are using the fresh peas, you can directly cook the dal with Sorrel leaves.
If you are using dried Black Eyed Peas, there are two ways. First is you can soak the peas overnight and then pressure cook it along with the leaves. Second is by dry roasting it first before pressure cooking it.

I never remember to soak it overnight. So of the best tip that I learnt from Amma was roasting the dried Black eyed peas till it is done. Once it is cooled, pressure cook it before using it in the dish.

In this dal, first dry roast the dried black eyed peas till it is really crisp. Then all add the washed sorrel leaves, tomatoes, green chilies. Add enough water to cover. Pressure cook till it is tender. I normally do about 4-5 times.

Once the dal is cooked well, mash the dal with the gongura well with a masher.

Heat a pan with oil. add mustard seeds, Urad dal, Red dry chilies and curry leaves. Saute for few minutes. Then add onions. Fry well. Add salt.

Then add the mashed Alasandu pappu. Bring to boil.

Serve with rice or rotis.

Notes

Since the sorrel leaves are sour, add only little of tomatoes.
The spice will be enough to balance the sourness, so add the required amount of chilies.

Other Black Eyed Peas Recipes

Karamani Poriyal ~ Cowpea or Black Eyed Pea Fry

Alasanda vada ~ Black Eyed Pea Fritters  

Fresh Black Eyed Beans Kurma  

Other Gongura Recipes 

Gongura Pappu

Gongura Pachadi - Andhra Special

Gongura Pachadi ~ Gongura Chutney

Gongura Mamsam ~ Mutton with Sorrel Leaves

Gongura Fried Rice

Aloo Tamatar with Kitchen King Masala | Potato Curry North Indian Style Recipe

There are moments which you want to always remember and think back. First day at school is surely one of those! Peddu and Chinnu started their school today and it was such a wonderful sight seeing them in their bright uniforms and shiny black shoes. Since buying those shoes, they have worn it some umpteen number of times, with the socks on and off. Chinnu as always, was sure to get what he liked. He got one that was heavy, which he could hardly carry around. Still that was the one he wanted and he wore.

We landed in a place that was crowded with anxious parents and excited pupils. Though both the boys were not upset and even smiled for a while, seeing the other kids crying, both burst into cries that were non stop. With great difficulty we tore ourselves away from scene and waited. Konda came with us and she was quite on the toes waiting for her brothers to come back. After what seem like a never ending period, we finally went back to get them. Peddu was fine, but Chinnu said he didn't like the school and didn't want to come back. Slowly we heard that Chinnu was in his naughty self. He had removed his shoes and socks and made the teacher put it back again. I think he got back his vengeance!

Coming to the recipe for today, this is another version of Aloo Tamatar I made along with Peas Pulao. What was special in this was that the fact that  I used Kitchen King Masala along with the usual spices. 

In one of my recent visits to Nilgiris I saw this packet of Kitchen King Masala. I am not normally given to buying ready to make masalas. The only two masalas that I buy from store are the Pav Bajji and Channa Masala. We even arrived at our own masala that was equally good that we might just give up. So imagine my surprise when my hands reached out to a packet of this masala. I remember reading about it in the blogs. So I finally came up buying a packet.

In the coming days you will get to read about the different recipes that I try this masala with. Hopefully even prepare the paneer recipe on the cover!

Aloo Tamatar with Kitchen King Masala

Preparation & Cooking Time : 15 mins
Cuisine : North Indian
Serves : 2 - 3

Ingredients needed:

Aloo - 2 medium
Tomatoes - 2 medium
Onions - 1 medium
Kitchen King Masala - 1 tsp
Ginger Garlic paste - 3/4 tsp
Roasted Cumin powder - 1/2 tsp
Chili powder - 1 tsp
Turmeric a pinch
Garam Masala - 1/2 tsp
Coriander leaves for garnish
Oil - 2 tsp
Salt to taste
Water as required

 

Method to prepare:

Pressure cook Potatoes, peel and cut into big cubes when they are cool.

Heat a pan with oil, saut the onions, then ginger garlic paste till well done.

Have it on high flame, keep stirring, while you chop those tomatoes into fine pieces. Add add salt and turmeric. Simmer with the lid slightly covering it.

Then add all the spice powders and stir everything together and slightly cover with the lid. Let the moisture get into it back to get the tomatoes soft.

When the tomatoes are done, add the cooked potatoes and enough water to get a gravy. Simmer and cook til you reach a thick consistency.

Serve with Ghee Rice or Naans

You might want to check out these!

Aloo Tamatar Sabzi with Kasturi Methi

Aloo Mutter Masala
Dum Aloo

Pulka
Naan

Peas Pulao | Peas Pulav Recipe

It was one of those mornings, getting up to cook for the day, I almost felt tired of the same old schedule! How much can one do just sambar, dal, sambar dal every other day. No matter that Sambar was relished and Dal was wiped out clean. One finally gets tired of this routine, but when I think about the routine, it gets more tiresome. Anyway these days are not those that calls for exciting new ventures into creating new dishes, yes not even for the blog!

It was one of those days, and on getting up, I was bugging Hubby dear for giving some ideas. He suggested I could make Jeera Pulao and Aloo Tamatar! That sounded so amazing. I may sound funny but it is true. So I set out to prepare and half way through I knew I wasn't going prepare Jeera Rice or plain Alu Tamatar. My poor blog that was suffering with acute want of new breeze to came to mind and I was all set for some change. Fresh Peas in the fridge and a new packed masala to try!

Well you get to read about the Peas Pulao that was the talk of the day at office. To go along with it, I made Alu Tamatar with Kitchen King Masala. This was a new addition to my pantry.  During my recent visit to Nilgiris, I happen to see this and remembered reading about it. Well there was no better time than this! 

The day was quite eventful. We took Peddu and Chinnu for Aksharabhyasam in their new school. It was a wonderful experience for us. Went in early and saw that the school had arranged a huge puja on  this account. Some 200 and odd students along with their parents, well what you expect. They garlanded the kids and made them pose for pictures. Expecting my boys to be what they are, they refused to be garlanded or pose. we did manage to click few pictures to show them later! 

Then I had time to meet couple of blogger friends in a Mexican Restaurant. Yes, my diet went for a toss. I am sure you will get to read all about it soon! I feel so full to even write about it!

Peas Pulao Recipe

Ingredients Needed:

Fresh Peas  1 cup
Basmati Rice 1 cup
Ginger Garlic paste - 1/2 tsp
Jeera/ Cumin 1 tsp
Cloves  2-3
Cinnamon  2"
Cardamon  2
Bay leaf  2
Salt to taste
Ghee 1 tsp
Water 1 cup
Roasted cashew for garnish
Coriander leaves for garnish

Method to prepare:

Wash and soak rice for 15 mins

Heat a non Stick pan with ghee, add the whole spices, saute well. Then add ginger garlic paste. Let it get cooked well.

Then add shelled peas and simmer with a lid covered. Allow the fresh peas to get sauted well. Slight mash with the back of the spatula, just to ensure some of the peas are mashed.

Next add the drained rice and saute well. Add water and salt. Bring it to boil. Then simmer and cover with lid. Cook for 10 mins. Switch off.

The rice will be cooked well and gets a good taste of the slightly mashed fresh peas.

Notes :

• If you are using regular rice, adjust water accordingly.
• Can add onions while cooking ginger garlic paste. Or fried onions over top tastes great.

Will be back with the Aloo Tamatar another way!

Before you leave, do check out other Pulaos:

Potato Pulao 1
Vegetable Pulao
Channa Pulao

Potato Pulao 2

Food Bloggers Meet in India

Yes you read it right! We are planning for meet that is going to first of its kind meet in India. This is a call to all Food bloggers. We can meet over a cup of tea and discuss lot of Foodie ideas. I have had the pleasure of meeting my fellow city Food bloggers couple of times. Then sometime last year, other bloggers expressed the wish to meet and have all India gathering.

It finally came out that this summer we will meet. We haven't really decided on the topics but then you know when we foodies meet, time just flies.

Details of the event : Food Bloggers Meet in India

Where - Chennai, India
When - 9th May (Sunday) 2010 at 3 pm
Who can attend: Any Food blogger
Agenda - Looking forward for ideas on the sessions to be included in the meet.

You got to register yourself for this event, so that it becomes easy for us to plan. Based on the number of attendees, we will have to work out the expenditure. So please confirm yourself for the event.

The last date to confirm is April 20th 2010.

The expense incurred will be for booking the venue and high tea. Once I have the exact number on hand, will send in the details.

Hope to meet many of you on the occasion.

You want to spread the word on the meet!..I will be really so glad. Please tweet this, share this or blog on the meet. We want the word spread and make it possible for everybody to join the fun!

Sri Rama Navami 2010 Neivedyam | Panakam | Vada pappu Recipes

Happy Srirama Navami to all my readers!

Sri Rama Navami falls on the ninth day of Hindu lunar year. Navami means the ninth day in the hindu calendar. This day is celebrated as the birthday of Lord Rama. This day also marks the end of the nine day festival called Vasanthothsavam. Vasantham means Spring, Vasanthothsavam means festival of spring. This day starts with Ugadi (Telugu new year). On the 9th day, it is celebrated as Rama Navami. The prasadam made on the day are normally those that are coolant in nature

I remember this day more clearly because of the wonderful Panakam we get to drink on this day. It is made only on this day and never after that. I really think we should include it as a regular one as Panakam is an excellent drink. Amma always celebrated this festival in a grand way.

On my part, I was really very happy that I finally made some of these today. I confirmed with Athamma if she makes anything special or specific on this day, she said I can go ahead with whatever my mom makes.

So I made Panakam, Majiga and Vadapappu.

The following are the traditional recipes prepared during Sri Rama Navami at my parents place.

Panakam
Majjiga - Andhra Spiced Buttermilk (Salted Yogurt Drink)
Vadapappu
Senaga pappu Payasam
Senaga Pappu Vada | Masala Vada
Pachimirapakaya pappu | Dal with Green Chilis
Rice
Rasam
Curds/ Yogurt

Vadapappu is normally offered as just the dal. It is then seasoned and offered to everybody.

Panakam / Panaka Recipe

Ingredients Needed:

Powdered Jaggary - 1/2 cup / 100 gms
Water - 200 ml
Lemon - 1/2 of a big one
Cardamom - 2 pinches

Method to prepare:

Powder the jaggary well and mix in the water. Dissolve it well. Filter it in a muslin cloth or a filter.

Then add lemon juice and cardamom powder. Mix well and offer as neivedyam.

This is normally served chill, stored in earthen pots which makes it cool naturally. Else refrigerate to serve chill.

With the sun showing up very bright, this drink cools the body.

Vada pappu (Soaked Split yellow moong dal)

What you see in the picture is how it is offered to God, I couldn't take the salad picture.

Ingredients Needed

Split Yellow Moong dal - 1/2 cup
Grated coconut - 2-3 tbsp
Finely chopped green chilies - 1
Finely chopped Mango pieces - 2 - 3 tsp
Finely chopped Cucumber - 2 -3 tsp
Salt to taste.
Fresh chopped cilantro to garnish.

Method to prepare:

Wash and soak the dal in water for half an hour. Then drain it.

After it was offered as prasadam, it is normally prepared as a salad.

To make the Salad, all other ingredients are added to the dal as such and combined well.
This dal is eaten raw and uncooked.

I hope everybody had a good festival celebrations, do share how your day was!