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Thengai Mangai Pattani Sundal

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As of Navratri, now have been sharing few sundal recipes which we offer to Goddess and then serve to the guests who visits our home. When one comes across the name sundal, almost everyone remember only this “Thengai Mangai Pattani Sundal” which is common in all beaches sold by vendors.

Thengai means Coconut, Mangai means Raw mango and Pattani means Sun dried peas, this dish would be yummy with the combination of the above three ingredients.

Also dedicating this everyone’s all time favorite recipe to WORLD FOOD DAY. Never miss this dish, give a try…

Do check out my other navratri recipe in this link: https://madraasi.com/2015/10/12/navratri-navarathri-recipes/.

It’s Friday and I am taking it to Fiesta Friday #90 hosted by Angie@thenovicegarderner.

Ingredients:

  • Sun-dried peas / kancha pattani – 1 cup
  • Raw mango – 1 no
  • Coconut (grated) – ½ cup
  • Chili powder – ¼ tsp
  • Salt to taste
  • Oil – 2 tsp
  • Mustard seeds – ¼ tsp

Preparation:

  • Soak the sun-dried peas/Kancha pattani over night or if you are going to prepare for evening then soak it in the morning.
  • Drain the water and pressure-cook the pattani in water for almost 5 whistles. Be sure it should be cooked but not to the mashing consistency.
  • Remove the lid when the pressure subsides, drain the water and keep the boiled peas aside.
  • Peel and finely chop the mango into fine pieces (you can chop the mango without peeling them).
  • Heat oil in a kadai, add in mustard seeds, and wait until they crackle.
  • Add in the pressure-cooked peas, along with the mango pieces, grated coconut, chili powder and salt.
  • Cook for few min, until the raw smell goes off.

Serve hot. Usually this sundal is served in newspaper which is folded to cone shape all over the beaches of Tamil Nadu.

 

Kalkandu Pongal / Rock Candy Pongal / Karkandu Pongal

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Pongal is one among the most important Tamilian dish prepared on Pongal festival (Tamilian festival). Usually people prepare Pongal with coconut jaggery (vellam) and here I have prepared the same dish with Kalkandu/Rock Candy. This is one of festive recipe prepared among all tamilians.

It taste delicious and had good texture with the combination of milk, ghee/clarified butter, roasted nuts, green gram dal and raw rice. A very simple, easy and healthy recipe, also a favorite dish for kids. Let us move on to the recipe…

Do check out my other breakfast recipes in this link: https://madraasi.com/recipes/breakfast-dinner/.

Since it’s Friday, I am taking it to Fiesta Friday #89 hosted by Angie@thenovicegarderner.

Kalkandu Pongal / Rock Candy Pongal

Kalkandu Pongal / Rock Candy Pongal

Ingredients:

  • Raw rice – 1 cup
  • Greengram dal/Moong dal/Paasiparuppu – ½ cup
  • Ghee/Clarified butter – 3 tbsp
  • Rock candy / Kalkandu – ½ cup
  • Cashew nuts – 10 nos
  • Raisins – 10 nos
  • Milk – ½ litre

Making of Karkandu / Rockcandy Pongal –

Preparation:

  • Wash the rice and green gram dal/paasiparuppu/mung dal, drain the water and keep it aside.
  • Crush the rock candy/kalkandu and keep it aside.
  • Heat ½ tbsp of ghee/clarified butter in a pressure-cooker, add in the rice and green gram dal/paasiparuppu/mung dal, and cook until the raw smell goes off.
  • Pour in 3 cups of milk and a cup of water, let it boil and pressure-cook it for 3 whistles.
  • Remove the lid when the pressure subsides, the rice should be mashing consistency or should be mashed. Mash the rice and dal with a spoon (no lumps should be formed).
  • Transfer it to a non-stick kadhai and keep in medium flame.
  • Pour over the leftover milk and bring it to boil.
  • Heat a tbsp of ghee/clarified butter, add in the cashew nuts and cook until it starts turning golden brown.
  • Add in the raisins and cook until it doubles in size, pour it to the boiling rice along with the leftover ghee/clarified butter.
  • Add in the crushed kalkandu/rock candy and cook until it melts.
  • Keep on stirring once in a while, else it would be burnt.
  • Cook until it thickens and the ghee/clarified butter separates and floats on the sides of the rice.

Serve hot. Goes out well for breakfast, as an offering to god.

Banana Fritters / Pazham Pori / Ethakka Appam – Kerala Style

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Banana Fritters commonly known as Pazham pori in kerala, for the very first time I had it in one of my Keralite friend’s house, I loved the taste. Got to know the recipe, but never tired it. After coming to Bangalore, my kids use to have this from a nearby shop, so thought of preparing it myself at home. The fritter came out well with it’s crispiness outside and soft inside.

I have used well ripen banana, but actually you need to use 80 % ripen banana, that to Red Banana what we call Netharam Palam, this fritter would more delicious than the regular one. A perfect tea-time snack for kids. Let us move on to the recipe…

Do check out my other snack recipes in this link: https://madraasi.com/recipes/snacks/.

I am taking this to Fiesta Friday #87 hosted by Angie@thenovicegarderner.

Banana Fritters / Pazham Pori

Banana Fritters / Pazham Pori

Ingredients:

  • Ripe Banana – 3 nos
  • Sugar – 2 tbsp (as required)
  • Cooking soda / Soda salt – a pinch
  • Yellow food color – a pinch
  • All-purpose flour / Maida – 1 cup (200 gm)
  • Salt – ¼ tsp
  • Oil for deep frying

Making of Pazham pori / Banana Fritters / Ethakka Appam –

Preparation:

  • Take the all-purpose flour/maida, salt, cooking soda, yellow food color, salt and sugar all together in a bowl, pour water little by little and mix it well to a paste (little thicker than pancake batter).
  • Mix well, so that the sugar should be dissolved and no lumps should be formed.
  • Peel and chop the banana lengthwise, if you need you could half the chopped bananas.
  • Heat oil in a kadhai.
  • Dip the banana piece in the batter, so that the batter should coat the banana well on both the sides.
  • Gently drop the banana to the hot oil and fry them by swapping the sides.
  • Remove from oil, when they turn golden brown in color.

Serve hot with coffee or tea or milk. A perfect tea-time snack for kids.