Channa Sundal | Kondakadalai sundal | White Chickpeas Sundal | Navarathri Recipes

Today being the first day of Navarathri this year, I though I should post a sundal recipe. Sundal makes a healthy snack and very easy to prepare as well. Just cook the legume/pulses and then add tadka/tempering to it. Tada! done.. Generally on the nine days of Navarathri festival, nine varieties of sundal is offered as neivedhyam (offering) to God during the evening pooja. I do not do gollu at my place, but definitely go on golu hopping whenever I can. It is fun and who can say no to tasty sundals and yummy payasams (kheers), right:) So off to the recipe for the most easiest and my favourite sundal, Channa Sundal...

Soaking Time : 8 hours

Cooking Time : 20 minutes

Serves : 2 

I Used:

Channa/Kondakadalai	-	½ cup
Coconut	-	3 tbsp
Salt	-	As needed

To temper:

Oil	-	1 tsp
Mustard	-	½ tsp
Urd Dal	-	1 tsp
Asafoetida	-	1 pinch
Red Chilly	-	2 nos - broken
Curry leaves	-	1 sprig

The Way:

1. Rinse and soak channa in water overnight or for at least 8 hours. If you are hard pressed for time, then soak channa in hot water for 3-4 hours

2. Now take the soaked channa in a pressure cooker. And pressure cook for 4-5 whistles or until done. The channa should not be under cooked or over cooked. It should be soft and hold it's shape after cooking

3. In a pan, heat oil. Temper mustard

4. Add urad dal and fry till it changes colour. Then add the broken red chilly, asafoetida and curry leaves. Take care not to burn

5. Now add the cooked channa (without the water) to the tempering. Gently stir for 2 minutes till the moisture content in the channa evaporates and it becomes dry

6. Then add the grated coconut and give a gentle stir. Switch off the flame and serve

Notes:

• Red chilly can be replaced with green chilly
• Can also crush coconut and green chilly together and add 

Cheers,

Chitz

Aval Payasam | Poha Kheer | Easy Rice Flakes Payasam | Krishna Jayanthi Recipes

Rice Flakes Kheer with Sugar

With Gokulashtami nearing all of you must be gearing up to prepare all kinds of sweets, savouries and kheers right? So if you are a beginner like me in those areas, fret not ! I'm here to help you. I make some simple recipes that do not consume much time or doesn't burst or explode while preparing ;) You know what I'm talking about right ! Yes, the infamous seedai. I'm yet to experiment it. My mom is still scared to prepare them, so you can imagine my confidence level in that ! But like anything else, with good research and careful experiments there is nothing that can't be conquered in cooking as well, right :) 

So let's leave that aside for some other day and check how to make this yummy and easy to make kheer with poha or aval/rice flakes. I like to have this kheer the next day after refrigerating it for a day. It tastes very yummy then. Initially I used to make this kheer without grinding the poha. But then my hubby used to say, it just tastes like Aval in milk. Then after some googling I found that many grind the poha to use in the kheer. I tried that and the texture and taste was better then. So here's it now for all those beginners out there who are set to celebrating this year's Gokulasthami with some homemade sweets and savouries :)

Serves: 2-3 persons

I Took: 

Preparation Time: 5 minutes

Cooking Time: 20 minutes

I Used:

Aval/Rice Flakes/Poha	-	½ cup
Ghee	-	2 tbsp
Cashew nuts	-	5-7 nos
Raisins	-	15-20 nos
Milk	-	2 - 2.5 cups
Sugar	-	¼ cup
Cardamom powder	-	Of 1 pod

The Way:

1. Boil milk in a saucepan and keep it aside. Heat ghee in a pan (I use a saucepan and the same is used for making the kheer as well). Fry the cashews and raisins and keep them also aside

2. In the same pan with the remaining ghee, fry the aval/poha for 2-3 minutes. Then transfer it to a mixie and allow it to cool

3. Once cooled, coarsely grind the poha. 2-3 pulse would be sufficient

4. Now add the ground poha to the same saucepan. Add the boiled milk and allow the poha to cook over low flame. It would take around 5-7 minutes for the poha to cook. As it is already ground it takes less time. If adding whole poha as such then cook for around 10-12 minutes

5. Mix it intermittently in between so that it doesn't get burnt. 

6. Once the poha is cooked add the sugar and cardamom 

7.If the consistency is too thick can add extra milk (around 1/2 cup or as per your need) Mix well and let it boil once

8. Toss in the roasted nuts and raisins. Give a quick stir. Switch off flame and serve warm or chilled as desired ! 

Notes:

• Some do not like to roast and grind the poha. If then just wash the poha and add to the milk in step 4

• The kheer thickens as it sits. So while serving adjust accordingly. If needed add little warm milk while serving

• I personally enjoy this kheer the next day after refrigeration. So if you are in for chilled kheer, try it that way !

Cheers,

Chitz