MOONG SABUT SUNDAL:-( GREEN GRAM )

MOONG SABUT  SUNDAL:-
NEEDED:-
MOONG SABUT - 1 CUP
SALT- 1/2TSP
GRATED COCONUT - 1 TBL SPN
OIL - 1 TSP
MUSTARD - 1 TSP
ORID DHAL - 1 TSP
ASAFOETIDA POWDER - 1 PINCH ( OPTIONAL)
RED CHILLY - 1 NO. HALVED
CURRY LEAVES - 1 ARK

METHOD:-
WASH AND SOAK MOONG SABUT FOR 10 MINUTES. PRESSURE COOK FOR 2 WHISTLES. HEAT OIL IN A PAN ADD MUSTARD. WHEN IT SPLUTTERS ADD ORID DHAL. WHEN IT BECOMES BROWN ADD ASAFOETIDA POWDER ,HALVED RED CHILLY AND CURRY LEAVES. SAUTE FOR A MINUTE AND ADD THE COOKED MOONG SABUT WITH SALT. STIRR WELL AND ADD THE GRATED COCONUT. REMOVE FROM FIRE AND SERVE IT

DOLICHOS LABLAB SUNDAL ( BROWN MOCHAI )

DOLICHOS LABLAB SUNDAL:-
NEEDED:-
DOLICHOS LAB LAB - 1 CUP
OIL - 1 TSP
MUSTARD - 1 TSP
ORID DHAL - 1 TSP
RED CHILLY - 1 NO. HALVED
SALT - 1/2 TSP
GRATED COCONUT - 1 TBLSPN ( OPTIONAL)

METHOD:-
SOAK DOLICHOS LABLAB FOR 12 HOURS. PRESSURE COOK WITH SALT FOR 4 WHISTLES. HEAT OIL IN A PAN ADD MUSTARD. WHEN IT SPLUTTERS ADD ORID DHAL. WHEN IT BECOMES BROWN ADD REDCHILLY AND LABLAB. STIRR WELL. IF DESIRES ADD GRATED COCONUT., AND SERVE HOT.

KANTHARAPPAM:-

KANTHARAPPAM:-
NEEDED:-

RAW RICE - 2 CUPS

PARABOILED RICE - 1/4 CUP

ORID DHAL - 1/4 CUP

CHANNA DHAL - 1/8 CUP

FENUGREEK - 1 TSP

JAGGERY - 2 CUPS

GRATED COCONUT - 1 CUP

CARDAMOM - 4 NOS.

OIL - FOR FRYING.

METHOD:-

WASH AND SOAK RAW RICE., BOILED RICE., ORID DHAL., CHANNA DHAL., FENUGREEK FOR 2 HOURS. GRIND INTO A SMOOTH BATTER THEN ADD JAGGERY , COCONUT AND CARDAMOM. RUN THE MIXIE FOR ANOTHER 5 MINUTES. HEAT OIL IN A PAN POUR A LADDLE OF THE BATTER . WHEN IT EMERGES TURN IT TO OTHER SIDE. DEEP FRY AND SERVE HOT. ITS CHETTINADU SEPCIAL SWEET.

KALKANDU VADAI :-

KALKANDU VADAI :-
NEEDED:-
URAD DHAL - 1 CUP
KALKANDU ( SUGAR BAR.. CRUSHED ) OR SUGAR - 1 CUP
SALT - 1 PINCH.
OIL - FOR FRYING.

METHOD :-
WASH AND SOAK URAD DHAL FOR 2 HOURS.
DRAIN WATER AND GRIND WELL .. ADD KALKANDU OR SUGAR AND GRIND IT INTO A FINE SMOOTH FLUFFY DOUGH.
HEAT OIL IN A PAN MAKE VADAIS AND FRY WELL. IT WILL BE GOOD FOR 3 DAYS.
ITS A CHETTINAD SPECIAL SWEET ITEM AND PREPARED AND SERVED MARRIAGES AND IN DEEPAVALAI AND IN PILLAIYAR NONBU .

ILAI ADAI..:-

ILAI ADAI..:-

NEEDED :-

IDDLIE RICE - 2 CUPS.

DESICATED COCONUT - 1 CUP

JAGGERY - 1/2 CUP

SALT - 1 PINCH

PLANTAIN LEAF - 2

JACK FRUIT PIECES - 1 CUP ( OPTIONAL)

METHOD:-

WASH AND SOAK RICE FOR 2 HOURS.

GRIND WELL N ADD SALT.

TO REMOVE EXCESS WATER KEEP IT IN A COTTON CLOTH.

ADD COCONUT AND JAGGERY AND MIX WELL.

CUT THE PLANTAIN LEAF INTO 8 PIECES.

SPREAD THE DOUGH IN PLANTAIN LEAVES LIKE A THIN SHEET .

SPRAY COCONUT JAGGERY MIXTURE AND FOLD IT.

IF DESIRES ADD JACK FRUIT PIECES TOO.

PASTE WELL AND STEAM IT FOR 15 MINUTES.

REMOVE THE LEAVES AND SERVE IT AS A EVENING TIFFIN.

FOR PLAIN ILAI ADAI SPRAY ONLY COCONUT.

FOR PLAIN ILAI ADAI KATHAMBA CHUTNEY IS BEST.