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Green Peas Sundal/Pachai Pattani Sundal

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I wanted to make some Sundal recipe for Ganesh Chaturthi special. I have already made a sweet, coconut ladoo and posted it. I have explained about ganesh chaturthi on that :)If someone wants to read,:) you can ;). The most common sundal recipes for festival are chenna sundal. But they do this also for festivals. 🙂 This is a basic sundal version that we make for navarathri. Navrathri is near by too.

If you are using fresh gresh peas, soak them overnight. You can use it next day. I used the frozen peas 😉 so it was even easier. You can use this recipe to make any variety of sundal recipes. Just replace with those lentils/beans.

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GREEN PEAS SUNDAL/ PACHAI PATTANI SUNDAL
Author: 
Recipe type: Appetizer
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 1
 
Ingredients
  • Fresh Frozen peas - ½ cup
  • Salt - To taste
    To blend to a coarse paste:
  • Grated coconut - 2tbsp
  • Green chillies -2 small
  • Coriander - 1 tbsp
  • Ginger- small piece. Very small.
  • Jeera - ½ tsp
    Temper:
  • Oil - 2tsp
  • Mustard seeds - 2tsp
  • Curry leaves - 6
  • Red chilli - 1
  • Hing - a pinch
Instructions
  1. If you are using fresh dried variety of peas, then soak them overnight or atleast for 4 hrs. Pour enough water,salt and pressure cook for 3 whistles.The skin might come out, just discard them.
  2. I am using frozen green peas, so i just wash them. Set aside.
  3. Transfer the ingredients listed under "to blend to a coarse paste" into a blender and blend them to a coarse paste. set aside.
  4. Heat a pan with the oil, add the list under "temper" in that pan.
  5. Add the green peas and salt, toss them for two minutes. Add the blended mixture on top of it. Saute them for two - three minutes until the raw smell of green chillies leaves. Switch off.
Notes
1. Adjust green chillies according to your spice level.
2. You can use this recipe to make any variety of sundal recipe. Just replace with that lentils/beans.
3. If you are using fresh dried variety of peas, then soak them overnight or at least for 4 hrs. Pour enough water and pressure cook for 3 whistles.The skin might come out, just discard them.
4. If you are soaking peas overnight then 2 whistles is enough. If you are soaking just for three hours, then 3-4 whistles.
5. use salt according to taste. Put them when you are boiling.
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Serve hot/warm as a snack Goes well with any rasam.

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Coconut ladoo/Coconut sweet balls

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Coconut Ladoos made with just only five ingredients and it melts in the mouth. They are specially made for festivals like diwali,ganesh chaturthi. You can make them even if there is no festival, no harm 🙂 . Kids love coconut a lot. Even the elder ones in our family will love it 🙂 Everyone has a kid inside us sleeping 😉 They can be made both by fresh coconut or desiccated coconut.

I made them with desiccated coconut. This time i am making for ganesh chaturthi. I made these beautiful ladoos to be offered as naivediyam or bhog to lord ganesha. Ladoos are one of the favorite food of lord ganesha. Apart from these ladoos, there are motichoor ladoos, rava ladoo and boondi ladoo.

Ganesh chaturthi, i have witnessed this festival from my young age. It is the hindu festival celebrated in the name of god Ganesha. He is the elephant-headed god and known to be a god as the remover of obstacles and the god of beginnings and wisdom. This festival involves installing clay idols of lord ganesha which are worshipped for ten days with herbals leaves,plants and immersed in a lake the idol and the herbal leaves. This tradition was introduced because after adding herbal and medicated leaves in lakes, the water in the lake becomes hygenic. In early days, people use to drink lake water and to protect people from infections and diseases , this tradition was introduced.

This festival is celebrated in many states of India. The recipes prepared for this festival differs from state to state. Some of them make sundals, some make modak or kozhukattai. Many people don’t use onions, garlic, spices for this festival. Check with your elders before doing so if you are preparing this for god. I always do the mothak or kozhukattai. So this time i wanted to try something different. That is the reason for these coconut ladoos. It takes only twenty minutes to come together, so its perfect for those looking for quick and easy sweet recipes for any festival.They are perfect for gifting too. You can play around the ingredients and proportions a bit depending on how much you like them.

My other favorite Indian sweets: Basundi, carrot ladoo,Gulab jamun, kala jamun, rice kheer, thaen mittai, rasgulla,coconut ladoo, coconut burfi, beetroot halwa aval payasam,rava ladoo, semiya kesari

My other favorite Indian snacks : Spicy curry leaves seedai,cashew pakoda, karasev/ chickpea snacks, ribbon pakoda,Spicy curry leaves murukku, Ribbon pakoda, Uppu seedai

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Coconut ladoos
Author: 
Recipe type: Dessert
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 10 ladoos
 
Ingredients
  • 1 cup of sweetened condensed milk
  • 1 cup of desiccated coconut
  • ½ cup of desiccated coconut for rolling
  • 1 tsp of butter or ghee
  • 7 raw almonds,chopped
  • 2 cardamon crushed
Instructions
  1. Heat the ghee and toast the almonds till it turns golden. Drain and keep it aside.
  2. To the same pan, add the 1 cup of desiccated coconut. Toast for a minute.
  3. To the same pan, pour the condensed milk on it. Mix well and cook on low flame.
  4. Cook it until the mixture quite thick and starts to roll like a ball. It will take around 7-10 mins.
  5. Add the roasted almonds, cool the mixture but not make it really cold. Cool it little so that you cna handle by hand.
  6. Just apply ghee in your hand, make round balls by taking that mixture in your hand.
  7. Roll this balls in the ½ cup of desiccated coconut. And keep it aside.
  8. You can store them in airtight container upto four days. I refrigerate them as it is coconut based dish.
Notes
1. If you have doubt to when you can switch off the heat, it is when the spatula will refuse to get stir any more and mixture will almost stick to your spatula.
2. you can also use fresh coconut but you cant store it for long time. So i prefer to use dessicated coconut. And also you have to cook the fresh coconut for a longer time since fresh coconut can be more moist.
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Coconut Rice/ Thengai sadham

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It’s an  authentic rice variety from south India. When i get busy on week days, they are my life saviours.There are lot of variety dishes like lemon rice, capsicum rice, tamarind rice , tomato rice, potato rice… and so on! I don’t have them often because I like to have them once in a while 🙂 only. I need variety in my rice ;). And kids love these rice variety and surely a lunch box idea. I am not sure why they love them may be because of the colours I guess. My sis was telling me that my nephew loves these colourful dishes. My mom used to cook these for lunch-box when I was doing my schooling. They are easy to prepare and sooper quick. The coconut oil, sesame oil and coconut blend the flavours so well.. It has very few ingredients and those ingredients are always at home. Will update other varieties in future post soon.. soon :)!

 

5.0 from 1 reviews
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COCONUT RICE / THENGAI SADHAM
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 5
 
Ingredients
  • Sesame oil -1 tbsp
  • Coconut Oil - 1 tbsp
  • Asafoetida - 2 tsp
  • Mustard seeds - tsp
  • Urad dal - 2tsp
  • Peanuts - Handful
  • Cashew nuts - less than one handful
  • Green chillies - 2 (adjust according to spice level)
  • Dried Red chilly - 1 (adjust according to spice level)
  • Fresh scraped coconut/ Frozen Coconut - 1.5 cup, (packed tightly)
  • Cooked Rice - 3 cup
  • salt to taste -
Instructions
  1. Heat a Kadai with oil, add the mustard seeds, and once it splutters add the urad dal, peanuts, asafoetida and dried red chilly. Fry till the dals turns golden and the peanuts are fried.
  2. Add the green chillies and curry leaves and then add the scraped coconut and sauté for few minutes on low heat, until the coconut turns light brown. Now add some salt to it according to your taste, sauté for few seconds.
  3. Add the cooked rice now ,stir gently. You don't want to mash the rice,
Notes
1. Try to use both coconut oil and sesame oil. If not, atleast any one of them. Don' use the normal oil.
2. Both original coconut and frozen coconut are good for this. I have tried both.
3. Arrange the ingredients in a plate to make life even more easy.
4. I like it little spicy, so used lot of chillies, you can use just two. And my chillies here i cant depend, each time their spice level differs a lot. I have very very few Indian grocery shops here. Cant complain.
5. Use channa dal if you have them. It really gives great taste to this dish. I did not have it this time. Use it along with urad dal at the start
6. I used basmathi rice as it gives extra flavor. You can use any rice. I like thefragrance of basmathi rice with coconut. It makes the dish even more rich,
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Serve hot with papad, potato roast or some curries.

 

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Orange Coconut Smoothie

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This is a great source of vitamin C, and help in increasing your immune system. And top of it, if you have cold & flu, it helps to reduce it. It has Orange, Coconut milk, ginger, vanilla and honey. As a whole it has amazing benefits. Ginger has been a treatment for cold for thousand of years. It’s a five-ingredient smoothie, which does wonders to us. If we have one smoothie similar to this for a day once, it’s really good for healththumbsup.

I am not really good at saying all this health related stuffs. But out of experience, I recommend oranges always. And I personally know that oranges are good for skin, hair and health. I have read that it’s good for skin and prevents aging faster nice.

I used the leftover oranges as I used the orange peel for Orangettes. I kept them in refrigerator covered for thirty minutes so that I can avoid ice much. And I used coconut milk, which was kept in refrigerator too.

You can even use the store bought orange juice and try this recipe instead of fresh oranges. It taste equally good. But fresh oranges/clementines has more nutritional value as we all know. If you wanted to get over the bottle of orange juice somehow as the expiry date is near by, then this is the best handy recipe.

I did this recipe with honey. If you don’t want honey on this recipe, use sugar.

5.0 from 1 reviews
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ORANGE COCONUT SMOOTHIE
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 2 large glass
 
Ingredients
  • Oranges – 4 peeled and cut roughly.
  • Ginger – 2 tsp crushed.
  • Coconut milk – 1 ½ cups
  • Shredded coconut – for garnishing
  • Honey – 2 tbsp (or sugar – 2tbsp)
  • Ice cubes –3-4
Instructions
  1. Blend the oranges, coconut milk, honey/sugar, ice cubes and ginger zest together in a blender for 2 minutes.
  2. Filter them if you don’t like the pulpy flavor.
  3. Garnish with shredded coconut.
Notes
1. I did this recipe with honey. If you don’t want honey on this recipe, use sugar.
2. You can even use the store bought orange juice and try this recipe instead of fresh oranges. I have tried it.
3. Filter them after blending if you don’t like the pulpy flavor.
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