Sauted Lima Beans

My next Sundal recipe is Sauted Lima beans or Mochakottai sundal. Lima beans have a delicate flavor and compliments a lot of dishes. They are rich in protein and fiber and this sundal can be quite filling.
Serves: 4
Ingredients

• Lima beans – 1 cup
• Onion - 1 Chopped
• Ginger – 1 cm piece
• Green chillies, 2
• Mustard seeds – 1/2 tsp
• Urad Dal – 1/2 tsp
• Curry leaves , a few
• Turmeric – 1/4 tsp
• Asafoetida - a pinch
• Salt, to taste
• Oil for tempering

Method

• Wash the Lima beans 2-3 times and soak it overnight in plenty of water. When cooked Val beans have a slightly bitter taste hence you need to wash it very well
• Drain the water, wash well and cook the Lima beans in a pressure cooker adding enough water to submerge the Lima beans. Cook for 3-4 whistles. Keep aside.
• Chop the green chillies and ginger into fine pieces
• Heat oil in a pan and add the mustard seeds. When the seeds splutter, add the chopped Onion, Urad dal, curry leaves and sauté for few minutes. Add the Asafoetida, ginger and green chillies and sauté for few more minutes
• Add the tempering, turmeric, and salt to the cooked Lima beans and sauté on slow flame for few minutes.

Serve hot and enjoy 😊

Chicken Skewers & Potato Olives Salad

Potato Olives Salad 

Ingredients

• 3 lbs red potatoes, chopped
• 1 cup chopped celery
• ¼ cup chopped green onion
• 1 cup mayonnaise
• ½ cup chopped green olives with pimentos
• ½ tsp salt
• ½ tsp pepper
• ½ tsp paprika
• ½ tsp cumin
• 
  

Instructions

1. Bring a large pot of water to a boil. Add chopped potatoes and cook for 20 minutes. Allow to cool
2. In a large bowl combine all ingredients and mix well.
3. Flavors are best if salad is prepared a few hours ahead of serving.

Chicken Skewers

Ingredients

• 1 cup plain yogurt
• 1/4 cup lemon juice from 2 lemons
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon finely grated peeled fresh ginger
• 1 tablespoon kosher salt
• 2 teaspoons smoked paprika
• 2 teaspoons hot paprika
• 2 teaspoons freshly minced garlic (about 2 medium cloves)
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon ground cumin
• 1/2 teaspoon cayenne pepper
• 2 pounds skinless, chicken breasts

Directions

1.Whisk together yogurt, lemon juice, oil, ginger, salt, smoked paprika, hot paprika, garlic, black pepper, cumin, and cayenne pepper in a medium bowl. Place chicken in a large resealable plastic bag. Pour in marinade and seal bag, removing as much air as possible. Place in refrigerator and marinate for 4 to 8 hours

Thread chicken tightly onto skewers. Clean and oil the grilling grate. Grill skewers until well browned on all sides and center of chicken registers between 160-165°F on an instant read thermometer, 3-4 minutes per side. Transfer skewers to platter and let rest for 5 minutes. Serve immediately

Rajma Gujillu/Rakma Sundal

If u boil Rajma,u can make 3 dishes. . Rajma Sundal,Rajma aloo curry and Rajma Rasam

Rajma Gujillu/Rakma Sundal

I tried rajma sundal for the first time. I have tried rajma masala for roti and rice. As rajma tastes little bland without any smell, usually i add more spices to add flavor to the dish ..So i tried this sundal adding freshly ground masala..Last time, i posted many varieties of sundal I tried this sundal almost in the same way with slight variations. It smelt and tasted yum..We enjoyed a lot..Try this healthy sundal for this navratri and mail me ur feedback..

Paruppu Kozhukattai,Nei urundai and Kadalai Paruppu Sundal

The other fillings used in making Kozhukattai / Steamed Modak for Ganesh Chathurti are with Bengal Gram filling made with Jaggary and Roasted Sesame Seeds with Jaggary filling.
As a tradition, ma Mom makes Poli,Nei Uraundai and Kadalai Paruppu Sundal for all festivals. So I decided to make Polis and also Kozhukattais trying to follow both customs. So I made sure I had some purnam for the steamed modhak also. The purnam is very similar to the way we make the purnam for Poli. Only difference being the filling is made into very small balls, to be stuffed into rice flour dough.

DrumStick arachivita Sambar,Masala Vadai,Kathrika Poriyal,White Chickpeas Sundal

White Rice,DrumStick arachivita Sambar,Masala Vadai,Kathrika Poriyal,White Chickpeas Sundal and Applam. .

 “Arachu Vitta”  means grinding the roasted spices to masala pwd. The speciality of this recipe , is the addition of  freshly ground masala to the sambar, instead of using the regular sambar pwd. 

This recipe  tastes unique & more delicious than the normal sambar . We can use any preferred vegetables like carrot, raddish, drumstick, okra,  etc.. !

At our home, when we’re bored of making sambar with instant sambar pwd, we simply love this way of making tangy tonguetickling sambar, &  it makes an excellent combo with  idly,  dosa,  pongal,  vada  etc.   We can have more idlies or rice with this flavorful samba

Instant Oats Idli,Kollu Pairu sundal,Kollu Vada,Kollu Vada Curry

Instant Oats Idli,Kollu Pairu sundal,Kollu Vada,Kollu Vada Curry

 This was my breakfast menu for Diwali. I was not interested in making non veg in the morning because my lunch menu had all NV items and I had lot of crackers to burn. I found this very simple and planned the day before the fest.

Preparation Time: 25min

Cooking Time: 30 min 

Serves: -

Shelf life:1day

Noolkol Corn Vada (Turnip Corn Patties),Sweet Kuzhi Paniyaram,Pacha Pairu Sundal and Vermicelli Payasam -->50th post

Noolkol Vada,Paniyaram,Green Gram sundal and Vermicell Payasam.

This was my Thursday Offering to Sai Baba,ofcourse my 50th post too. I have posted  procedure for Vada, Payasam and Panniyaram in this post. I have already posted green gram sundal. 

First to deal with vadas,they were crispy and crunchy and was a perfect evening snack. We didn’t even need a dip. You couldn’t tell that these were not deep fried, and to think that you sneaked in a veggie makes you feel less guilty.

Prep Time: 10 minutes
Cooking Time: approx 20 minutes
Makes approx 15 vadas

Black Chickpeas Sundal

Black Chickpeas Sundal

Black Chickpeas Sundal

kala chana sundal – a simple and easy black chickpeas recipe often made during ganesh chaturthi or navratri festival.Various sundals can be made with different legumes or lentils like black eyed peas, sweet corn, moong beans, bengal gram, peanuts. more or less the method to prepare sundal is same with minor variations here and there.I have already posted green gram sundal recipe.
i have soaked the dried black chickpeas overnight so that they become easier to pressure cook. whenever i am making any dish from chickpeas or rajma, i soak them for 8–9 hours or overnight. soaked chickpeas are easier and faster to cook.
sundals are healthy and guilt free snacks which you can have any time of the day. you can have them as an accompaniment with your meals too.

 

Preparation Time: 5min

Cooking Time: 7 min 

Serves:2  

Shelf life:1day