Brown Garbanzo beans - Karuppu mookadalai/Kondakadalai sundal

Ingredients:

Brown Garbanzo beans - Karuppu mookadalai/Kondakadalai - 1 cup
Mustard - Kadugu - 1 tea spoon
Black gram dal - Ulutham Paruppu - 1 table spoon
Red chillies - Kaintha milagai - 3 nos.
Grated/Shredded coconut - Thuriviya thengai - 2 table spoons
Curry leaves - Karuvepilai - small quantity
Asafoetida - Perungayam - a pinch
Salt to taste
Oil for frying

Method:

Wash and soak garbanzo beans in water for 8-10 hours. Boil it in pressure cooker for 10 minutes. Heat oil in a pan/kadai, splutter mustard seeds, urad dal, red chillies, curry leaves and add grated coconut. Add little salt and asafoetida. Mix them well.

Brown mookadalai sundal is ready to be served. This can be offered to God and is very good for health. This can be served as evening snack item.

Note: Sprouted garbanzo beans are much healthier than normally soaked.

Optional: Grated coconut can be added/removed.

http://en.wikipedia.org/wiki/Garbanzo_beans

The poets have been mysteriously silent on the subject of cheese

G.K. Chesterton

Soya bonda

Ingredients:

All purpose flour - Maida - 1 cup
Corn flour - Makkachola mavu - 1 table spoon
Rice flour - Arisi mavu - 1 table spoon
Soya flour - Soya mavu - 1 table spoon
Onion - Vengayam - 1 no. (Medium)
Green chillies - Pachai milagai - 3 nos.
Ginger - Inji - small quantity
Curry leaves - Karuvepilai - small quantity
Coriander leaves - Kothamali - small quantity
Asafoetida - Perungayam - a pinch
Baking powder - 1 tea spoon
Butter/ghee - Vennai/Nei - 1 table spoon
Salt to taste
Oil for frying

Method:

1. Mix all the flours in a vessel/bowl including soya flour, add little salt, ghee, chopped onions, green chillies, curry leaves, corinader leaves, chopped ginger, asafoetida and baking powder. Mix water and make it like dosa batter. The dough should not be too thin or too thick.
2. Heat oil in a pan/kadai, leave 2 to 3 tea spoons of batter at a time. Fry till it turns brown in colour.

Hot soya bonda is delicious and ready to be served. It can be served as evening snack/tiffin item along with idlis, coconut chutney and sambar. It can be served for 4 people. It requires 30 minutes to cook.

Note: Bonda will almost look like a vada, hence dont try to make it look a ball. Leave 3 teaspoons of batter in the kadai at a time, it will be almost in round shape. This will really taste good.

Optional: Ingredients can be added/removed.

Thou should st eat to live; not live to eat

Socrates

Sprouted moog dal sundal - Pachai Payiru sundal

Ingredients:

Sprouted moong dal - Mulai Payiru - 1 cup
Mustard - Kadugu - 1 tea spoon
Black gram dal - Ulutham parupu - 1 table spoon
Asafoetida - Perungayam - a pinch
Red chillies - Kaintha milagai - 3 nos.
Curry leaves - Karuvepilai - small quantity
Grated/shredded coconut - Thuriviya thengai - small quantity
Salt to taste
Oil for frying

Method:

1. Soak moong dal in water for 8 hours. Keep in pressure cooker adding little salt.
2. Heat oil in a kadai, splutter mustard seeds, black gram dal, curry leaves, asafoetida, red chillies and finally moong dal. Add little salt to it and mix them well.

This can be served as snacks item in the evening. This is offered to God and prepared during festival seasons. This can be served for 2 people. It requires 20 minutes to cook.

Note: This is very good for health. It should be soaked in water for 8 hours before preparing sundal. Add only required amount of water and salt.

Optional: Ingredients can be added/removed.

http://en.wikipedia.org/wiki/Moong_dal

Fish is the only food that is considered spoiled once it smells like what it is

P.J.O. Rourke

Dry Green Peas Sundal - Pachai Pattani Sundal

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Ingredients:

Dry Green Peas - 1 cup
Mustard - Kadugu - 1 tea spoon
Black gram dal - Ulutham Paruppu - 1 table spoon
Red chillies - Kaintha milagai - 4 nos.
Curry leaves - Karuvepilai - small quantity
Grated/Shredded coconut - Thuriviya thengai - small quantity
Asafoetida - Perungayam - a pinch
Salt to taste
Oil for frying

Method:

1. Soak dry green peas in water for 8 hours. Keep them in pressure cooker adding 1 cup of water and little salt.
2. Heat oil in a pan, splutter mustard seeds, asafoetida, black gram dal, red chillies, curry leaves, grated coconut and finally green peas and little salt. Mix them well.

Dry green peas sundal is a snack item which can be served in evenings. It can be offered to God as prasadam and is usually prepared during festival seasons. It can be served for 4 people. It requires 15 minutes to cook.

Note: Soak green peas for atleast 6 to 8 hours and add only required water while boiling and keep in pressure cooker only for 10 minutes, not more than that because peas will get split if kept for more time.

Optional: Ingredients can be added/removed.

http://en.wikipedia.org/wiki/Pea

You can tell a lot about a fellow's character by his way of eating jelly beens

Ronald Reagan

Pakoda

Ingredients:

Gram flour - Kadalai mavu - 1 cup
Rice flour - Arisi mavu - 3 table spoons
Onions - Vengayam - 1 no. (Medium)
Green chillies - Pachai milagai - 4 nos.
Ginger - Inji - small quantity
Curry leaves - Karuvepilai - small quantity
Coriander leaves - Kothamali - small quantity
Asafoetida - Perungayam - a pinch
Salt to taste
Ghee - Nei - 1 table spoon
Oil for frying

Method:

1. Mix gram flour, rice flour, ghee, chopped onions, green chillies, ginger, salt, asafoetida, curry leaves, coriander leaves and sprinkle little water to make the dough.
2. Heat oil in a pan/kadai and fry the pakodas.

Hot and tasty pakkodas are ready to be served. It can be served as snacks or along with rice. It can be served for 3 people. It requires only 20 minutes to cook.

Note: Pakoda flour should not be too thin or too thick. Mix only required amount of water

Optional: Ingredients can be added/removed.

http://en.wikipedia.org/wiki/Gram_flour

Never eat more than you can lift

Miss Piggy

Garbanzo beans/Channa/White chick peas sundal - Mookadalai/Kondakadalai sundal

Ingredients:

Garbanzo Beans/Channa dal/White chick Peas - Mookadalai/Konda kadalai - 1 cup
Grated/Shredded coconut - Thuriviya thengai - 1/4 cup
Red chillies - Kaintha milagai - 5 nos.
Mustard - Kadugu - 1 tea spoon
Black gram dal - Ulutham paruppu - 1 table spoon
Curry leaves - Karuvepilai - small quantity
Coriander leaves - Kothamali - small quantity
Asafoetida - Perungayam - a pinch
Salt to taste
Oil for frying

Method:

1. Soak channa dal for 8 hours. Keep in pressure after adding a pinch of salt and water (Immerse level).
2. Heat 1 table spoon of oil in a pan/kadai, splutter mustard seeds, black gram dal, curry leaves and finally add boiled channa dal. Add a pinch of asafoetida and mix them well. Now add grated/shredded coconut and garnish with coriander leaves.

Mookadalai sundal is ready to be served. This can be offered to God for any festivals, even on Tuesdays or Fridays. This is called as prasadham/neivedhyam. This can be prepared and offered for poor people. Its very good for health.

Note: Soak channa dal before 8 hours, if it cannot be cooked after soaking, remove the water and keep refrigerated. It can be kept for 1 week and used at any time.

Optional: Ingredients can be added or removed. Coconut is optional, but it adds to taste.

http://en.wikipedia.org/wiki/Chana_dal

Part of the secret of success in life is to eat what you like and let the food fight it out inside.

Mark Twain