MOCHAI SUNDAL FOR NAVARATRI| MOCHAI SUNDAL RECIPE

Mochai sundal is one among the sundal which my amma makes during navaratri and this mochai she rarely cooks and to be more precise she cooks only during navaratri for sundal only. I use this for making Kara kuzhambhu and sometimes in Vathakuzhambhu too. I just made this mochai sundal with the similar spice mix which have used for KALYANA RASAM, omitting the pepper and jeera. A very Happy navaratri to all of you.

INGREDIENTS: SERVES 2

MOCHAI	1/4 CUP
TOOR DAL	1 TBLSP
CORIANDER SEEDS | DHANIYA	1/2 TSP
RED CHILLI	1
ASAFOETIDA	A GENEROUS PINCH
COCONUT(SCRAPPED)	2 TBLSP
SALT	AS NEEDED
OIL	1 TSP
MUSTARD SEEDS	1/4 TSP
CURRY LEAVES	FEW
COCONUT OIL	FEW DROPS(OPTIONAL)

METHOD:

• Soak the mochai for 10 to 12 hours or overnight.
• Dry roast the toor dal, curry leaves, coriander seeds and red chilli .

• Allow this to cool and grind this into a fine powder.
• Pressure cook the mochai till 3-4 whistles by adding salt and asafoetida.
• Drain the water and keep it aside.
• In a pan add oil and add the mustard seeds. Add the cooked mochai to this.

• Add 1-2 tblsp of the ground powder to this. Mix well and add the grated coconut.

• Switch off the flame and drizzle with coconut oil (if adding)
• Mochai sundal is ready for neivedyam.

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NAVARATRI RECIPES | EASY NAVARATRI RECIPES

Navaratri 2013, starts from tomorrow as being Mahalaya Amavasya today, generally people who have the custom of keeping Golu | Kolu will start making arrangements from today. Apart from  Navaratri Sundal recipes , generally we make some sweets for neivedhyam, and also some  sweets we make to give away along with sundal . Now a days many of the friends here make a mini dinner for visitors who come for Golu. So here are few ideas so that you can plan your Navaratri evening well in advance . Click on the pictures for Navaratri Recipes.

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MIXED VEGETABLE PARATHA |NO ONION NO GARLIC RECIPES

Mixed vegetable paratha , i generally make when i have few veggies and wanted to clean up the fridge. Though most of the parathas we have have the option of making it without onion and garlic, i always make this mixed vegetable paratha with  onion only. But last week, i tried this mixed vegetable paratha, without adding onion and garlic and it turned out nice. As during this navaratri time , in many houses they won’t consume onion and garlic i thought it will be the right time for posting this Mixed vegetable paratha. 

INGREDEINTS: FOR STUFFING : MAKES 11- 12 APPROX.
You can add the quantity of veggies as per you choice and availability.

POTATO	1
CAPSICUM (FINELY CHOPPED)	2 TBLSP
CORN KERNELS	A HAND FUL
GREEN PEAS	A HAND FUL
CARROT(GRATED)	1/4 CUP
PANEER	5-6 SMALL CUBES
RED CHILLI POWDER	1/2 TSP
CORIANDER POWDER	1/4 TSP
CUMIN SEED POWDER	1/4 TSP
GARAM MASALA	1/4 TSP
SALT	AS NEEDED

INGREDIENTS FOR DOUGH and OTHER INGREDIENTS

WHOLE WHEAT FLOUR |ATTA	1 AND 1/2 CUP
WATER	AS NEEDED
OIL	1 TSP
ATTA	FOR DUSTING
OIL	FOR MAKING PARATHAS

• Cook  the potatoes till soft and in a pan add water and boil the green peas, corn kernells(i used frozen), paneer cubes for 5 minutes.
• Switch off the flame and drain the water and when it is cool, mash them nicely with the hands.
• In a wide bowl,add the mashed veggies and paneer, potato, grated carrot, red chilli powder, garam masala, coriander powder, cumin seed powder and salt.
• Mix them with your hands nicely. Make equal sized balls. Stuffing is ready for the paratha.

• Knead the wheat flour into a pliable dough with enough water and smear it with a tsp of oil and keep it covered for 10 minutes.
• Make them into equal sized balls.
• To make parathas take a ball of the dough and roll them into a small disc by dusting enough atta .
• Place the stuffing in the center and close it.

• dust with flour and roll them into a medium sized thick paratha.
• I always like parathas thick. If you want you can roll them thinly.

• Heat a tawa and when hot, place the rolled parathas on it and cook on both sides till it becomes golden brown. Repeat this for the rest of the dough.

Note:

• finely chopped cabbage and grated cauliflower can be added to this. If adding drain the water completely , which it oozes out.
• Prepare the stuffing just before you make the parathas. else the salt in that will ooze out water.
• If you feel the stuffing is watery by any chance, roast 2 tblsp of besan (kadalai maavu) in a pan and add it to the stuffing and mix well.
• Finely chopped coriander leaves can be added.
• Kasoori methi can also be added.

Technorati Tags: mixed vegetable paratha,paratha recipes,easy paratha recipes,no onion no garlic recipes,navaratri fasting recipes,jeyashris kitchen recipes

GREEN PEAS SUNDAL| PACHAI PATTANI SUNDAL| NAVARATRI RECIPES

Navaratri golu is a the one which we look forward for during our child hood days and my mom used to keep a very big Golu and me and and my sister with 2 of our friends do the Park, Zoo and do rangoli. We hang thoranams and its a huge celebration for the entire 9 days. After my sister got married my enthusiasm was not  much but still i will help out my mom in arranging Golu during navaratri. When i got married in my in laws place they don’t have the custom of keeping golu and so now a days i would enjoy going to friend’s houses during Navaratri and happily eat sundal. My mom makes this pattani sundal so tasty and i still i could feel the aroma of that while she is making that. Whenever i make this at home it takes me back to that memory.Let me share the recipe of Pattani sundal today.

INGREDIENTS

GREEN PEAS (DRIED)	1/2 CUP
CORIANDER LEAVES	2-3 SPRIGS
CURRY LEAVES	FEW
GREEN CHILLI	1
GINGER	A SMALL PIECE
MUSTARD SEEDS	1/4 TSP
URAD DAL	1/4 TSP
COCONUT (SCRAPPED)	2 TBLSP
SALT	TO TASTE
COCONUT OIL	FEW DROPS (OPTIONAL)

METHOD:

• Soak the green peas|pattani in water for 8 to 10 hours or over night.
• Pressure cook this with  1 cup water till 3 to 4 whistles.
• Drain the water. You can add salt while cooking the pattani.

• Take out the skin if any comes out.
• Grind the coriander leaves, curry leaves,ginger, green chilli and coconut into a coarse paste without adding water to this.

• In a pan add oil and throw in the mustard seeds and urad dal. When it cracklesand the dal turns golden brown, add the cooked green peas.
• Mix well and add the ground green mixture.

• Mix well and switch off the flame in a minute.
• Drizzle some coconut oil.

• Pattani sundal is ready for neivedhyam.

        

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