Karamani Sundal

Here's a version of sundal with no coconut. Delight your health conscious friends with this sundal for the upcoming pooja.


Ingredients :

For the powder

2 tablespoon dhania

4 dried red chillies

2 teaspoon chana dal

2 teaspoon urad dal

Other ingredients 

1 cup Karamani/Lobhia/Cowpeas  (soaked overnight)

2 teaspoons oil

1 teaspoon mustard seeds

A few curry leaves

Pressure cook Karamani for 3 whistles. Keep aside.

Dry roast ingredients mentioned under “for the powder” till it turns brown. Grind to a coarse powder in a mixer.

Heat oil in a pan, add mustard seeds. When it splutters, add curry leaves, boiled Karamani, a teaspoon of the powder and mix well.

Serve hot or pack for snack box.

Golden fried baby corn

Tender baby corn marinated with ginger garlic paste and deep fried to a golden colour. Perfect for the monsoon season.

Ingredients :

1 tablespoon corn flour
1 tablespoon maida
1 teaspoon ginger garlic paste
1 teaspoon pepper
Salt to taste
8 -10 baby corn peeled
Oil for deep frying
1-2 tablespoons of water

Method :

Marinate baby corn with ginger garlic, pepper and salt for an hour.

Make a batter with corn flour, maida, water and salt. Mix the baby corn pieces with this batter. The batter should not be runny.

Deep fry the baby corn pieces in hot oil till golden brown.

Serve hot with onion slices and lemon wedges.

Cornflakes Mixture

Are you thinking of a healthy snack to munch on in the evenings with your cup of coffee or tea??? Here's a very interesting and healthy recipe which can be savoured any time of the year - rain or sunshine!!!

Here's why you must try this recipe:

1. Low calorie - no deep frying required.
2. Protein in nuts and gram.
3. Adequate nutrients from corn flakes, nuts and curry leaves.
4. Goes well with your cup of coffee or tea.
5. Can be stored and keeps well for a week.

So, what are you waiting for? Go ahead and try this!

Ingredients :

200 grams plain cornflakes (Kellogg's or any other brand)
1/4 cup roasted peanuts
1/4 cup roasted gram (pottu kadalai)
2 tablespoons cashew nuts
1 teaspoon red chilli powder
1/4 teaspoon turmeric powder
a pinch of asafoetida/hing
2 teaspoons oil
10-12 curry leaves
salt to taste

Method:

1. Heat the oil in a pan. Add the curry leaves and fry till they become crisp. 

2. In the same oil, add the peanuts, cashew nuts and roasted gram. Roast till the nuts are crisp. Make sure not to over brown the nuts and gram. Mix half of the chilli powder, turmeric powder, hing and salt to this and keep aside.

3. In the same pan add the cornflakes and roast till it becomes very crisp. Mix the rest of the chilli powder, turmeric powder, hing and salt to this.

4. Now mix the cornflakes, curry leaves and nuts and your mixture is ready. Store in an airtight container.

This recipe is an entry to Monsoon Snack Challenge for The Hub @ Archana’s Kitchen challenges.