Stuffed Brinjal

Stuffed Brinjal

Stuffed Brinjal in South Indaian Taste

Ingredients Needed
1. Small violet brinjals 15
2. Oil 3 table spoons
3. Mustard seeds
4. Curry leaves.

Ingredients for Masala Powder
1. Channa dal 3 tablespoons
2. Dhania Seeds (coriander) 4 tablespoons.
3. Red dried Chillies 10 to 12
4. Tamarind small Gooseberry size
5. Salt to taste
6. Grated Coconut 3 tsp
7. Oil 1 tsp

Method:
1. Fry the above ingredients separately and powder it with salt and Hing.
2. Slit Brinjal in to 6 parts (it gets cooked nicely) from down.
3. Stuff the Masala powder in these brinjals.
4. After Stuffing all brinjals, just steam for 3 minutes. [Steam cooking will make the masala stick well to the brinjal.]
5. Heat oil in a kadai splutter mustard seeds and then add steamed brinjals. Mix once and close with the plate.
6. Stir once a while in between.

Serve with Hot Rice and Melted Ghee.

Chickpeas Khadi

Chickpeas Golden Khadi

I made this following Priya's [Sugar and Spices.]
I added Ginger, Green chilli paste and Fenugreek seeds while tempering to suit my taste.
Here goes my version of this recipe.

Ingredients Needed:
1. Curds - 1 cup
2. Turmeric Powder - 1/2 tsp
3. Chilli Powder - 1/2 tsp
4. Ginger Chilli Paste - 1/2 tsp
5. Salt to taste
6. Cooked Chick peas - 1 cup
7. Dhaniya Powder - 1/4 tsp
8. Hing
9. Garam Masala Powder - 1/4 tsp
10. Besan - 2 table spoons

For tempering
1. Mustard seeds
2. Dry red Chillies
3. Fenugreek Seeds
4. Curry leaves
5. Coriander leaves for Garnishing.

Method:
1. Take curds in a bowl and add Chilli powder, Dhaniya powder, Garam Masala Powder, Salt, Ginger Chilli paste, Besan and Hing. Mix well and keep it aside.
2. Heat Oil in the pan, splutter Mustard seeds, Curry leaves, Methi seeds, Dry red Chillies andpour in the Curd mixture.
3. Add cooked Chick pea and cook in slow fire for 15 minutes.
Garnish with Coriander and serve hot with Roti/ Rice.

Thank You Priya - Sugar and Spice for this Excellent Recipe that was enjoyed by all in my family.

Brussel Sprouts Vatha Kulambu

Vatha Kulambu using Brussel Sprouts.

Vatha Kulambu recipe is here.

Brussel Sprouts Vatha Kulambu

Inji Rasam (Ginger Rasam)

**Yet another Rasam from me.**

**Rasam that is good for digestion**
**Rasam made with Grated Ginger, Tomato Puree and Dal water.**

Ingredients Needed:
1. Grated Ginger 2 tsp
2. Tomato puree 3 table spoons
3. Green Chilli 1
4. Cooked Dal Water - 1 cup
5. Salt to taste
6. Hing
7. Jaggery very little

Ingredients for Seasoning:
1. Ghee 1 tsp
2. Mustard Seeds
3. Cumin Seeds
4. Curry leaves.

For Garnishing:
1. Sliced Ginger pieces
2. Ginger Juice 1 tsp
3. Coriander Leaves

Method:

1. Mix Grated Ginger, Tomato Puree, Dal water, Slit Green Chilli, Salt , Jaggery and Hing and keep it aside.

2. Heat Oil in a Kadai and Splutter the Mustard seeds, Cumin seeds, Curry leaves and pour in the mixture.

3. Cook till it reaches boiling stage.

4. Garnish with sliced Ginger pieces, Ginger juice, Coriander leaves.

* ~ * Serve Hot with Steamed Rice
OR
Have it as an Appetising Soup. * ~ *

This is my Submission for JFI#10 (Ginger) Hosted by Rosie of What's the recipe today jim?

Puli Inji (Ginger in Tamarind Sauce)

Puli Inji

Hot, Sweet and Sour Pickle.
Good accompaniment for Dosas and Curd Rice.

Ingredients Needed:
1. Chopped Tender Ginger pieces 1 cup
2. Chopped Green Chilli pieces 1/4 cup
3. Tamarind (lemon size) soaked in 1 cup of water
4. Jaggery (gooseberry size)
5. Salt to taste
6. Hing

Ingredients for tempering:
1. Oil (Gingely Oil) 3 tablespoons
2. Mustard Seeds
3. Curry Leaves
4. Dry Red Chillies 2

Ingredients for Masala Powder:
1. Fenugreek Seeds 1/2 tsp
2. Sesame seeds 1 tsp(Fry these separately but can powder together)

Method:
1. Heat Oil in a kadai and temper Mustard Seeds, Curry leaves and Red Chillies.
2. Now goes the Chopped Ginger and Green Chilli pieces for a fry for 3 minutes.
3. Add thick Tamarind extract, Jaggery, Salt and Hing.
4. Cook till Oil floats on top
5. Now goes the Masala powder and Cook for a minute
6. Cool and store in a sterlised bottle.

Different kind of Pickle that aid Digestion and remove bloatedness.
Stays good for a month, if refrigerated.

Note:
1. Soak Ginger in water for atleast 1 hour to clean its mud.
2. Use only Tender Ginger, it will be very crunchy to bite with its skin.

This is My Submission for JFI-Ginger Hosted by RosieWhat's the recipe today Jim?

Aloo Gobi Matter (Potatoes, Cauliflower and Peas)

Aloo Gobi Matter [Dry Sabzi]

[:] Famous Dish of North India.
[:] Dry Curry with Ginger slices, Masala powder and lemon juice.
[:] Chatpatta Preparation.

Ingredients Needed:
1. Cauliflower - 1/2 cup (small florets)
2. Potatoes cubed - 1/2 cup
3. Peas (frozen or fresh) - 1/4 cup
4. Green Chillies - 2 slit (according to taste)
5. Turmeric Powder - 1/4 tsp
6. Coriander Powder - 1 tsp
7. Red Chilli Powder - 1/2 tsp
8. Sliced Ginger - 1 tsp
9. Salt to taste
10. Garam Masala Powder - 3/4 tsp
11. Lime Juice - 1 tsp
12. Oil - 2 to 3 tsp

Seasoning:
1. Mustard seeds
2. Cumin seeds
3. Curry leaves
4. Coriander leaves for garnishing.
5. Hing

Method:
1. Heat Oil in a pan and season with Mustard, Cumin, Curry leaves and Hing.
2. Add Potato Pieces and fry for 3 minutes in medium flame.
3. Then goes Cauliflower pieces, Peas, Slit Green Chillies, Turmeric powder, Coriander Powder,
Red Chilli powder and Salt. Mix well and cook for 5 to 10 minutes.
4. When Potatoes and Flower are completely cooked , add Garam Masala powder and Ginger slices and cook for a minute.
5. Switch off and mix Lemon juice and garnish with Coriander leaves.

[:] Serve with Hot Rotis or Hot Pooris. [:]

Methi Thattai

Methi Thattai

Crispy Thattai added with Methi flavour.
Very good for Diabetic patients.
Delicious Tea time Snack.

Ingredients Needed:
1. Maida 1 cup
2. Wheat Flour 1 cup
3. Besan 1 cup
4. Finely chopped chillies 1 tsp
5. Salt to taste
6. Ghee 1 tablespoon
7. Turmeric Powder 1/2 tsp
8. Hing
9. Finely chopped methi leaves 1 cup
10. Sesame seeds 2 tsp
11. Coriander Powder 1 tsp
12. Red Chilli Powder According to taste.
13. Water to knead the dough.
14. Oil for deep frying

Method:
1. In a bowl add No1 to 12 and mix nicely with hands.
2. Sprinkle some water and knead stiff dough.
3. Make a big Chappati and cut with biscuit cutter and prick each small circle with fork.
4. Deep fry in hot oil till crisp.
5. Cool it and store in an air tight container.

# Don't Resist this. Enjoy the Crispy, Tasty Methi Thattais. #

One Year and Badam Halwa

Eat Little, Sleep Sound goes an Iranian Proverb.
Simple words for a Healthy living.

To eat little, someone has to cook and I love Cooking.

I had learnt cooking from my Mother, MIL and my friends Mothers etc. Always eager to watch the Cooking shows on TV.

With time to spare and having introduced to Sailu's blog by my husband, critiqued by my Son, encouraged by friends around, I took up to food blogging in January '06.

Named it MenuToday and initially posted few traditional items like Thiruvathirai Kali, Sarkarai Pongal, Kuzhi Paniyaram, Milagu Vada etc.
They were not big draws then but brought me my first few blog friends in l g,

Towards a better tomorrow, Pushpa, Saffronhut.

Am quite happy that some of my traditional items finds comments and new friends even after many months of their posting.

I like the idea initiated by Indira on JFI and participating in the JFI events always brought Joy to me. It makes me work a little hard to find an item that would fit the bill and am always amazed by others unique contributions that make the JFI so varied and colourful. Till now have not missed making my contributions to it.

VCC Contests, Breakfast blogging, Weekend Curry Mela have all been interesting and bring good food on to your screens at regular intervals.

I always look out for the postings of Asha, Indira, Sailu, Archana, Ashwini, PriyaS&S, Vaishali who always excel not only in their Culinary skills but also on Writing and Photography skills that I am quite envy of. Their posts are a pleasure and they bring more than just a recipe.

Have gained friends like Shammi, Archana, Prema Sundar, Meena, Jayashree, Krishna Arjuna, Akshayapatra(m) Priya and Chandrika, IndoSunGod whose blogs that I my Computer visits automatically whenever I login.

New to Food blogging are LakshiAmmal, Ultimate Foodie, VCuisine but experts in their own way whose blogs are added in my list to frequent.

Have earned many Culinary Cousins (All of you food bloggers) in this One Year and all of whom are worthy of mention and close to my blog and heart.True to tradition, On an occasion like this I have to certainly name a few Asha, Krithika, Daily Girl Priya, Prema, Sudha, Shilpa, Vineela whose words of support I always eagerly look for and also feel encouraged by it.

Initially I didn't know much about food blogging but now I wonder how I have, in this 1 year, made 150+ postings.

I also learnt that it is world of its own and am glad to be part of it.

On this occasion I raise a toast, Oops, a Spoon of Badam Halwa to the Good Health and Happiness of all Food bloggers and readers.

Badam Halwa

* - * Badam (Almond) has good Cholestrol.
* - * Badam Halwa easy to prepare and tastes nice.

Ingredients Needed:
1. Badam (Soaked in Hot water for 30 minutes) 1 cup
2. Sugar (1cup of paste = 1 cup sugar)
3. 1/4 cup hot milk.
4. Saffron strands 10 to 12 soaked in hot milk.
5. Ghee 3 table spoons.

Method:
1. Remove Brown skin from the soaked badam and grind it to a fine paste
adding milk.(Saffron Soaked Milk)
2. Add Sugar and mix well.
3. On stove, Cook in medium flame for 15 to 20 minutes, in between add 2
tablespoons of ghee.
4. When bubbles form on edges, and in center, small layer like (malai)will
form switch off. (Now it will be semi solid consistency)
5. Switch of the stove and Now add remaining one tablespoon of ghee
and Mix gently till it forms to a lump.

# Serve the Delicious, Rich Halwa Hot or Cold to Young and Old. #

Badam Halwa

Note:1. Here I didnot add any food colour, colour from saffron gives rich look
to Badam Halwa.
2. If you wish, few drops of Almond essence can be added.
3. Mixing of Halwa will gives it a smooth texture.

Happy Pongal, Happy Makara Shankaranthi ! ! !

Mor Koottu

Mor Koottu

!~! Mor Koottu is a cousin of "Avial"
!~! Curd Based.

Ingredients Needed:
1. Vegetables (Banana Stem, White pumpkin, Chayote Squash, Cabbage) any one vegetable cut into cubes 2 cups
2. Salt to taste
3. Hing.
4. Turmeric (optional)
5. Curds 4 table spoons

Ingredients for Grinding:
1. Grated Coconut 3 tablespoons
2. Green Chillies 3 (according to taste)
3. Rice flour 1 tsp
4. Cumin seeds 1 tspGrind the above, adding little water.(fine paste)

For Tempering:
1. Oil 1 tsp
2. Mustard seeds
3. Urad dal 1/2 tsp4.
4. Curry leaves.

Method:
1. Boil the Vegetables with Salt and Hing without adding water. (Water ooze out from the vegetables and itis enough for boiling)
2. When Vegetables are fully Cooked, add the grinded paste mixed with curds.
3. Switch off before boiling.
4. Temper with Mustard, Curry leaves and Urad dal.

~*~ Serve with Hot Rice. ~*~
~*~ Generally goes well with a Spicy Sambar, Vatha Kulambu. ~*~

Eggless Orange Sponge Cake

My Second Attempt to baking .
My Maiden attempt to Bake a Cake.

Eggless Orange Sponge Cake

Ingredients Needed:
1. Self raising flour - 2 cups
2. Butter - 100 Grams
3. Sugar Powder 1/2 cup (I used 3/4 cup and the cake came out very sweet)
4. Condensed Milk - 1 cup
5. Carbonated Orange Drink - 200ml. (I used F&N Orange Drink)
6. Baking Soda - 1/2 tsp (Soda Bi-Carbonate)
7. Baking powder - 1-1/2 tsp
8. Butter - To grease the Cake Pan

Method:
1. Sieve Flour, Baking soda and Baking Powder 2 times and keep it aside.
2. In a bowl, take Sugar powder, butter and condensed. Beat this mixture till creamy.
3. Now goes the Carbonated drink into this mixture.
4. Gradually add Flour and mix well. This mixture should be of Dosa flour consistency.
5. In a pre-heated oven, pour this mixture in a Cake Pan and Bake this mixture in 170° C for 40 mins.
6. Cool and serve.

Cake came out decent enough to share it with you all.I know I have to go some more lengths to get that perfect cake. :-)

Happy New Year 2007

To AkshaPatram, Priya, LakshmiAmmal,
Samayal SudhaV, ManPasand Krithika et al

To MahaNandi Indra, Sailu et al

To Deepan Anita, Spicyana, Arthi et al

To Asha, Ashwini, Trupti, Sandeepa, Dilip-UK et al

To All Fellow Food Bloggers and my Readers

This is a Quick post to wish Everyone a Happy 2007.

Thenga manga Pattani Sundal

This is the Sundal sold in the Marina beach in Chennai.
Oil less and Healthy Salad.

Thenga Manga pattani (Coconut, Rawmango, White peas) Sundal

Thenga Manga pattani Sundal

Ingredients Needed:

1. Pattani (White Peas) - 1 cup (Soaked overnight)
2. Coconut 2 tablespoons
3. Red Dried Chilli According to taste
4. Raw Mango Pieces 1/4 cup
5. Onion Finely chopped 1
6. Finely Chopped Green Chillies 1
7. Grated Carrot for Garnishing
8. Ginger one small Piece
9. Cinnamon Stick 1 small piece
10. Lime Juice 1 tsp
11. Oil 2 tsp
12. Mustard Seeds 1/4 tsp
13. Salt to Taste.

Grind the following into a Paste without adding water:
1. Coconut
2. Red Chillies
3. Cinnamon Stick

4. Ginger

Method
1. Cook white peas in Pressure cooker - till done.
2. In a Kadai, Heat oil splutter mustard seeds and add cooked peas.
3. Saute for a while and add the grinded paste and Cook for a minute.
4. Then add chopped Raw Mango pieces, Onion, Green Chillies, Grated carrot and mix well
5. Squeeze some lemon juice and Garnish with coriander leaves.

~ ~ Many Flavoured and Irresistible. ~ ~

Another versions here and here

This is my submission for JFI#9 (coconut) hosted by Ashwini of Food for thought

Christmas in the Tropics

How do you celebrate Christmas in the Tropics?

Generally the picture of Christmas is one of Snow, Christmas Tree by the Fireside, Warmth of family and friends. So What do you expect when you Celebrate Christmas in the Tropics, esp Singapore?

Singapore celebrates with the Christmas Light Up in the Orchard Area, Garden Festival, A dust to dawn non stop music festival in ZoukOut, International Guitar festival, ever appealing shopping made more friendly and exciting with late night shopping, various theatre events and music concerts, to name a few.

To elaborate some of the above, like the Singapore Lights Up Deepavali, she also Lights Up Christmas. Christmas Light Up 2006 extends to about 6.5 Kms with Decorative lighting, Celebratory Arches, Theme Sets that shall delights the Shoppers, Pedestrians and provides everyone an opportunity to exhibit their photo taking skills. Of course, its memory value is much more. Light Up happens in the Shopping heartland of Orchard Road, Scotts Road and Tanglin.
Some interesting statistics of this year's light up, supposed to be the biggest ever and brightest ever, whose theme is, Enchanted Christmas Garden and Christmas Bells, are:-
1. Seven Weeks of Light up from Nov 11, 2006 to Jan 02, 2007. [Waited this long, just to post this near the occasion of Christmas.]
2. Length of Rope Lights and Fairy Lights - more than 100,000 metres.
3. Number of Diamonds and Gems - more than 98000.
4. Number of Red Christmas Baubles - more than 8000.
5. 1000's of Man hours.

Highlight of this years Light Up is the Singapore's most expensive $250,000 Christmas Tree, made of 600 Swarovski Crystals. Its truly a sight to behold. I put up here a lighted version (borrowed photo) and my own day time version of this tree.

Last Year Singapore welcomed over 800,000 visitors this month and hope to welcome even more this time. An occassion for Locals and Visitors enjoy these and vow to come back again for another Christmas.

When are you visiting here?

Merry Christmas and a Very Happy New Year to all.

Brussel Sprouts Stew

I had bought Brussel Sprouts.
What can I do with these leafy green heads? Normally I make Vatha Kulambu with this. [Am saving some of the Sprouts for this.]
This time around I wanted use of this Veggie with JFI of the month "Coconut" and decided to make a Stew.

Some Ingredients for Stew

Here goes what I made:=

Ingredients Needed:
1. Brussel Sprouts 10 to 12
2. Onion Finely chopped 1/2 cup
3. Tomato Puree 1/4 cup
4. Salt to Taste
5. Coconut Milk 1/2 cup
6. Sambar Powder 1 tsp
7. Oil 1 table spoon

Ingredients for Paste:
1. Coconut (grated) 2 tablespoons
2. Green Chillies 3 Nos
3. Ginger One Small Piece
4. Garlic 2 pods
5. Cumin Seeds 1/2 tsp
6. Fresh Coriander Leaves handful
7. Little Salt.
8. Sugar 1/2 tsp
9. Little Tamarind
10. Few Cashew Nuts
Grind the above finely into paste and Keep Aside.

Steamed Brussel Sprouts

Method:
1. Wash and Clean Brussel Sprouts and make slits and Steam Cook.
2. Apply the Grinded Paste inside the slit and out side and keep it for 20 minutes.
3. In another vessel, pour the Coconut Milk. In Coconut Milk add sambar Powder or Dhania Chilli powder, remaining Grindedpaste, salt and keep it aside.
4. Mean time, heat Oil in a Kadai /pan and fry chopped onions till golden brown.
5. Now goes, Tomato Puree and cook well till oil separates.
6. Now add stuffed Brussel sprouts and fry for a minute.
7. Now add coconut milk mixture, check for salt and cook till gravy thickens

Serve with Rice or Rotis.

<>Stew came out well but was relished by all in the family. <>

Brussel Sprouts Stew

This is My Submission for JFI#9 (Coconut) hosted by Ashwini of Food for Thouught

Fruit Cookies

Baking has not been tried well by me.
So, I recently bought a small OTG.
Maiden item with this is the Fruit Cookies that I post here.
These cookies are made without eggs.

Fruit Cookies

Here is the procedure for Fruit Cookies:

Ingredients Needed:
1. Self Raising Flour 5 cups (sieve and measure)
2. Butter 4 cups (Room temperature)
3. Sugar Powder 3-1/2 cups
4. Vannila Essence
5. Fruit Mix 3 table spoons.
6. Salt a Pinch

Method:
1. In a Big bowl, take butter and sugar powder and beat well in one direction.
2. When it becomes soft and creamy, add essence and fruit mix.
3. Now, Gradually add self raising powder to make like chappathi dough.
4. Take a small lemon size dough, flatten it and arrange in the Baking tray. (Leave some gap in between cookies.)
5. Bake in preheated oven in 150C for 12 to 14 mins.
6. Cool and store in an air tight container.

~~ Hot Tea with Home made Cookies liven up your weekend evenings. ~~

Note: No need to add any baking soda or powder to the dough. Self raising flour itself contains baking powder.

Sago Payasam

~ Traditional dish but served in all (Bhavan's) South Indian Meals.
~ Light Dessert.

Ingredients Needed:
1. 4 table spoon Sago
2.1/2 lit milk (boil for atleast 20 minutes)
3. Water
4. Ghee for frying sago , cashew, raisins
5. Sugar According to taste
6. Saffron few strands
7. Elaichi Powder

Method:
1. Heat Ghee in a kadai fry Cashews and Raisins and keep it aside.
2. Fry Sago till it pops.
3. Add water and cook till Sago looks transparent.
4. Drain water and add Sago to the boiling Milk and Cook for a further 5 to 8 minutes.
5. Add sugar, mix well, bring it to a boil and switch off.
6. Mix Elaichi powder, fried Cashews and Raisins and Saffron. (soaked in Warm Milk)

<> Serve Hot or Cold. <>

Red Onion Chutney

Red Onion Chutney

(/) Another Chutney/Thuvayal recipe. (/)

You need these ingredients:-

Ingredients Needed
1. Onion (Red) chopped roughly 4
2. Salt to taste
3. Oil 2 tsp
4. Tamarind - Small marble size
5. Dry Red Chillies - 7 (according to taste)
6. Gud (Jaggery) - little
7. Urad Dal 2 tablespoons.

Method:
1. In Oil, fry Urad dal, Red chillies till golden brown and keep it aside.
2. Fry chopped Onion pieces with tamarind till transparent.
3. Cool and grind it with salt and Jaggery coarsely.

Temper some Mustard seeds in Oil and pour over the Chutney. (Optional)

(\) Good to Eat and a Great Accompaniment to Dosas, Idlis etc. (/)

Veppampoo Rasam/Goddu Rasam

Veppampoo Rasam

Rasam that has a blend of Salt, Sour and Bitter taste.
Rasam that is very soothing.
Veppampoo (Neem flower) is believed to have medicinal properties that are good for the stomach.
Easy to make.

Ingredients Needed:
1. Veppampoo (cleaned ) 2 table spoons
2. Diluted Tamarind water 1-1/2 cups or (Soak small marble size tamarind andtake out the pulp)
3. Salt to taste
4. Gud - Little (Jaggery)
5. Hing
6. Water
7. Turmeric Powder 1/4 tsp

For tempering:
1. Mustard seeds
2. Toor dal 2 tsp
3. Curry Leaves one sprig
4. Broken Red Chillies 4
5. Oil or Ghee 1+1 tsp

Method:
1. Heat the ghee in a Kadai, add Mustard seeds and when it splutters add Toor dal, Dry red Chillies andCurry leaves.
2. When Toor dal turn golden, add diluted Tamarind Water, Salt, Turmeric, Gud and bringit to a boil.
3. When the raw smell of Tamarind goes, add 1/2 cup water and cook on slow fire.
4. When it is about to boil, Switch off. (Stopped at this stage is Goddu Rasam - Simple Rasam without any Dal.).
5. Fry Veppampoo in another spoon of Ghee and Pour over Rasam. (Addition of the Neem flower makes this Veppampoo Rasam)
6. Close with a lid. [Else the taste the Rasam will go out with its vapours. :-( ]

Serve Piping hot with Steamed rice.

Aval Sarkkarai Pongal / Vella Aval

>> Easy Breezy dish.
>> Sweet Pongal made with Aval.
>> Yet Another Traditional Dish.

Aval Sarkkari Pongal/ Vella Aval

Ingredients Needed:

1. Poha/ Aval 1 cup
2. Jaggery 3/4 cup (Grated and soaked in 1/4 cup of water)
3. Dry Ginger Powder
4. Elaichi Powder
5. Cashew Nuts
6. Ghee 1-1/2 tsp

Method:

1. Wash Aval/Poha 2 times, drain water and keep it aside.
2. Heat one tsp of Ghee in a kadai/pan fry Cashew nut pieces and keep it aside.
3. Strain Jaggery water in strainer and add in kadai.
4. Make a thick Syrup and in it goes the soaked poha and stir for 2 minutes.
5. Pour another 1/2 tsp of Ghee and Pongal will gather in center.
6. Mix Elaichi powder, Dry Ginger Powder, Fried Cashew nuts .

~~ Enjoy the Goodness of Poha and Sweetness of Jaggery Hot. ~~

Payaru Vella Sundal

(/) Traditional Sundal Variety.
(/) Healthy Sundal for all.

This is my submission for JFI#8 (jaggery) Hosted by Kay of Towards Better Tomorrow

Ingredients Needed:

1. Green Moong Dal - 1 cup
2. Jaggery (Gud) - 3/4 cup
3. Coconut (Grated) - 1/4 cup
4. Elaichi Powder to taste
5. Salt - 1/4 tsp
6. Ghee - 1/2 tsp
Preparing Method:

1. Fry Green Moong for 5 minutes and Soak in water for 30min.
2. Cook in a open pan till done. (not too mushy)
3. Mean time, Boil Jaggery with 1/2 cup of Water, Strain to remove dust and sand.
4. Make this into a thick syrup.
5. Now add Cooked Moong, Salt, Grated Coconut, Elaichi powder and stir well till water evaporates.
6. Garnish with fried Cashew.

Hot or Cold, Delicious and Healthy !