TOMATO SEVAI , how to make tomato sevai

This is a Sevai with a zing...tomatoes and red bell peppers add a soft and crunchy texture to the Sevai. Please check out my other sevai varieties:
Onion Sevai,  Urad dhal Sevai,  Tamarind Sevai, Vegetable-dhal sevai, Curry-Coriander leaves Sevai,  Lemon Sevai, Coconut sevai and Sesame seeds jaggery sevai.
Tomatoes reduce heart disease, are rich in minerals and vitamins, they naturally enhance flavor, dense in phyto nutrients, improve digestion, prevent constipation, prevent kidney and gall bladder stones, take care of skin health and the lustre of hair, reduce blood clot risks, protect vision and degenarative eye disease, prevent stroke, and last but not the least, prevent prostrate and breast cancer.
While coconut and lemon sevai are considered to be very tradiotional ones, this is a kind of Sevai, which is different in taste, and I am sharing the great recipe.
Please check out my Glossary for any unknown terms

Ingredients

Sevai made from 3/4 cup rice. How to make Sevai? Look here

Tomatoes - 3-4, chopped fine

Onion - 1, chopped fine

Small red bell pepper - 1, chopped fine

Green chilli - 1-2, slit

Sambar powder - 1 tsp

Salt to taste

To Season

Cooking oil - 3 tsps

Hing/safoetida powder - 1/4 tsp

Mustard seeds - 1 tsp

Jeera - 1 tsp

Urad dhal - 1 tsp

Channa dhal - 1 tsp

Coriander leaves for garnishing

Recipe Cuisine: South Indian; Category: Breakfast/Lunch/Dinner

Prep time: 10 mts; Cooking time: 15 mts

Rice soaking - Over night

Time to prepare Sevai batter, cooking etc - 1 hour

The squeezed out Sevai has been kept in a colander, so that it will cool down soon

All the above mentioned seasonings done in a pan

Green chilli, onions and red bell peppers added, and sauteed well

Now, add the chopped tomatoes, sambar powder and salt to taste

Wait till the tomatoes turn mushy. Switch off and let it cool down.

Now, add the sevai, which would have cooled down by now.

Mix well

Serve this tasty sevai , garnished with coriander leaves / cilantro, with any chutney or more kuzhambu

This post first appeared in www.malpatskitchen.com 

Notes

*If you want it to be spicier, add 1-2 more green chillies. 

MALPAT'S THAALIS -8 (GRANDma THAALI))

Menu:

1. Soft phulkas

2. Samosa (store bought)

3. Channa

4. Aloo methi

5. Veg Pulav

6. Curd rice

Plus, there was also Low-fat mango kulfi, which I could not keep with the thaali and click.

This post first appeared in www.malpatskitchen.com

MOONG DHAL HALWA, how to make moong dhal halwa

This halwa is a Rajasthani special, prepared during winter, since this halwa is believed to create some warmth. Please don't ask me, why I am making this in Chennai...had some special guests, for whom I made this...
One has to have lot of patience...as I always say, "Shraddha and Saburi" you need to make this. But it is a worthy dish, every minute of your effort is paid well for. This is a real delicacy, can be stored in the fridge for 2 weeks, minimum.
Prepare this divine sweet during Navarathri...Check out my other Navarathri neivedhyams 
Please refer to my Glossary for any unknown terms.

Ingredients

Split moong dhal - 1/2 cup

Milk - 1/2 cup

Water - 1/2 cup

Sugar - 1/2 + 1/8 cup( the ratio is for 1 cup dhal, the sugar is 1 1/4 cups)

Ghee - 1/4 cup

Saffron - a pinch, soaked in 2 tbsps hot milk

Cardamom powder - 1/2 tsp

Almond slivers and saffron strands for garnishing

Recipe Cuisine: North Indian; Category: Dessert/Neivedhyam

Prep time: 15 mts; Soaking time: 3 hours; Cooking time: 35-40 mts

Recipe source: Tarla dalal

Yields 6 small bowls

Moong dhal washed well, and soaked for 3 hours

Saffron soaked in hot milk

Soaked moong drained

Ground to a coarse paste, without adding any water.

Ghee heated in a non stick pan, and the ground paste added. Take care to keep the flames on the lowest

On slow fire, keep on stirring, non-stop, till the whole mixture resembles paruppu usili

Then add the milk and water, measured and kept. There might be small lumps, while stirring, keep on mashing them.

In nearly about 20-25 minutes, the mixture will thicken like this, by then milk and water would have reduced, and the ground moong dhal will get cooked well too.

Add the measured sugar, keep stirring

Halwa will once again become a bit watery.

Add cardamom powder

First, it will start becoming frothy at the corners

Almost done

Switch off when it starts leaving the sides

Decorate and garnish with almond slivers and saffron strands. This halwa can be eaten hot or cold. Both ways, the taste is awesome.

This post first appeared in www.malpatskitchen.com

THENGAI-MANGAI-PATTANI SUNDAL, how to make dry peas sundal with coconut and raw mango

When you go to beach, you can hear the vendors shouting Thengai mangai pattani sundal!!!
This is a very important Navarathri Neivedhyam, loaded with protein, and the goodness of raw mango.
Please check my other Sundal varieties here
Also check my Navarathri neivedhyams here
For any unknown terms, please check my Glossary

The grand Kolu (dolls exhibit) in my daughter's home, USA

Ingredients

Dry white peas -  1 3/4 cups, (1/4 kg), soaked over night

Raw mango - 1/2, chopped fine

Grated coconut - 1/2 cup

Lemon juice - 1 tbsp

Green chillies - 4, chopped fine

Red chillies - 3-4, broken

Cooking oil - 2 tsps

Hing/asafoetida  powder - 1/4 tsp

Mustard seeds

 1 tsp

Curry leaves handful

Salt to taste

Yields roughly 6-8 cups Sundal

Dry white peas soaked over night

Just sprinkle handful of water, keep the vessel in a pressure cooker, and cook for 8-9 whistles. Picture below shows the cooked peas

Add salt to taste on the cooked peas and keep it ready.

The other important ingredients for the  Sundal

Heat a non stick pan, add oil, and season hing powder and mustard seeds

Add the green and red chillies and curry leaves

Add the cooked peas along with salt and mix well

Add thew grated coconut, mix.

Switch off and add the chopped mangoes.

It's time for the fresh lemon juice to enter the pan...

All mixed well.

Here is the hot, thengai-mangai-pattani sundal.....all for you!!!

This post first appeared in www.malpatskitchen.com

PULI INJY, how to make ginger-preserve in tangy tamarind sauce

GINGER........used to loathe during childhood. Now, its medicinal values stun me!!!...helps calm nausea and vomiting, protects the digestive track, reduces migraine related discomfort, promotes brain health, supports stable blood sugar and healthy blood pressure, helps muscle aches, and benefits cardiovascular function, and Ginger with its robust flavor, should be well incorporated into our food items and beverages wherever possible.
This authentic dish is a perfect combo for Koottu varieties
Please also check my Ginger-curry leaves thogayal.
Please check my Glossary for any unknown terms.
.I am so happy to tell you all...my blog has been nominated by The Indibloggers for an award under 4 categories. Please leave your valuable comments by clicking this link. Thank you.
https://www.indiblogger.in/iba/2017/entry/36614

Ingredients

Tender, grated ginger - 1/2 cup

Jaggery - 1/3 cup + 3 tbsps

Tamarind paste - 1 slightly heaped tbsp

Green chillies - 4, finely chopped

Salt to taste

Dry roasted and powder methi/fenugreek powder - 1/4 tsp

To season

Gingely oil - 3 tbsps

Hing/asafoetida powder - 1/2 tsp

Turmeric powder - 1/4 tsp

Mustard seeds - 1 tsp

Broken urad dhal - 1 tsp

Channa dhal - 1 tsp

Recipe cuisine: South Indian; Category: Lunch/dinner

Prep time: 10 mts; Cooking time: 15 mts

Yields a small cup

Non stick pan heated up, gingely oil added, and all the above mentioned seasonings added

Then the chopped green chillies and grated ginger added

and sauteed well on low flames

About 2 1/2 cups water added, and let to boil.

Tamarind paste goes in

Jaggery now

Salt to taste, all let to boil well, till the quantity reduces and tamarind has lost its raw flavor.

See!! how it has reduced...now the dry-roasted methi powder added.

Serve this flavorful, medicinal-property-rich Puli Inji with a proper south indian lunch.

This post first appeared in www.malpatskitchen.com