Oct 31, 2010

Dhall with Mixed sprouts

Long long ago, so long ago, I myself have no clue how long ago, I made this dhall.  It was lying there in the drafts for so long time. Finally I managed to write this today. I made this dhall when my husband was out of town. Here goes the recipe.

  1. Moong dhall - 1/4 cup
  2. Toor dhall - 1/4 cup
  3. Channa dhall -  2 tsp
  4. Mixed sprouts - 1/2 cup
  5. turmeric powder - 1/2 tsp
  6. Sambar powder - 1 tsp (acc to taste)
  7. Tomato -  1 (chopped)
  8. Salt to taste
  9. Asafoetida - a pinch
  10. oil- 1 tsp
  11. mustard seeds- 1/4 tsp
  12. Urad dhall - 1/2 tsp
  13. red chillies - 2
  14. Coriander leaves -  for garnishing.
Wash both moong, channa & toor dhall nicely. Take a pressure cooker, put the dhall, sprouts, chopped tomato, add required amount of water, add turmeric powder, sambar powder and let it cook for 2 whistles.  When the pressure is released, add required amount of salt and let it cook for another 3 minutes. Turn off the stove when u get the required consistency.  In a small pan, pre heat oil, splutter mustard seeds, fry urad dhall and red chillies to golden brown and pour it on top of the dhall. Add a pinch of asafoetida and garnish it with coriander leaves.  This goes well with hot steaming rice & ghee, rotis & pooris..

Oct 15, 2010

Boondhi Laddoo

Since we don't have any festivals this year, we didn't make any sweets for navarathri. But my kids really love laddoo. Since my MIL is here with us and she make really good laddoos, thought of learning laddoos from her.


  1. Besan Flour/Kadala maavu - 1 cup
  2. Rice flour - 3 tsp
  3. Sugar - 1 1/2 cups
  4. Cardamom - 1
  5. Edible Camphor - a pinch
  6. food color - two pinches
  7. Oil - to deep fry
  8. Cashew & Raisins - to garnish
Mix besan flour and rice flour along with food color and make it like a batter. Consistency should be like dosa batter. Take a heavy bottomed pan, dissolve sugar with just required amount of water and let it boil. Syrup should come like a sticky syrup. If you touch it, your hands should be sticky. When the paagu is ready, heat the oil, pour the batter in a sieve with round holes. Tap it with a small spoon so that small balls fall in the hot oil. When its fully cooked, add it immediately to the sugar syrup. In the mean time, fry cashew & raisins to golden brown and add it in the syrup. When the mix is warm, make small balls and let it cool.  Now Boondhi laddoo is ready.

I am sending this to Pari's 'Only' even, this time 'Only-Festive food Event  hosting by Preethi.