GUAVA HALVA, PERU HALVA, KOYYAPAZHAM HALVA, AMRUD HALVA

Guava is another tropical fruit rich in nutrition. With its unique flavor, taste, and health-promoting qualities, the fruit easily fits in the new functional foods category, often called “super-fruits.”

The fruit can be had either raw or ripe with the mixture of little salt and red chilli powder. We can make guaga cheese out of this, a famous sweet dish of Goa which I have already posted.  guava-cheese-amrud-cheese-perakka.html.  we can also make guava soup

Now I am presenting the halva made with guava, milk and sugar  which is very delicious and tasty.  

Guava halva

TIPS

1)  While making Lady's finger/okra/bhindi/vendakkaya/vendakka subzi  or any subzi which are having the sticky nature - add a spoonful of suji/semolina/rava - the subzi will not be sticky.

2)  Before cutting raw banana, apply salt in your hand  and on the knife - the stain will not stick to your hand

NEI APPAM, SWEET APPAM,

Nei appam is the favourite dish of my husband. My father used to make such lovely appam for marriages and all, we can see the honeycomb type texture in it and lasts for a longer period than what we make normally.  My sister in law Uma is also expert in making soft appams.  My husband always praise her appams and whenever she makes it, a share used to reach our home for him.

Nei appam is made with rice, jaggery and coconut bits, if you like.  It is a delicious sweet variety any time, anyone can have it and can make instantly too provided you have rice powder with you.

It is made for most of the festival specially for Karthigai deepam.

BLACK SESAME SEED LADDU, ELLURUNDAI

Black seasame laddo, tilachi laddu, ellurundai is made with black and white sesame seeds.  here i have made with black sesame seeds.  It can be made with coarsely ground peanuts, almonds, roasted and crushed  oats etc.  Basically, it is made during sankrant, shradh etc.  Seasome seeds are said to be  hot hence keep the body warm.

Sesame seed laddu

CORN SUNDAL, CORN CHUNDAL, CORN SUNDAL, CORN CHUNDAL

Corn Sundal can be made with sweet corns or the dried corns soaked in water.  this can be served for snacks or as chaat with onion, tomatoes and little chaat masala or served as sundal.

CHANA DAL SUNDAL, CHANA DAL CHUNDAL, BENGAL GRAM SUNDAL, KADALA PARIPPU SUNDAL

As I already told you varieties of Sundal recipes will be featured in all the blogs and sites during Navarathri festival.   here is another varieity of sundal made with chana dal, bengal gram or kadalai parippu.

MOONG SUNDAL, GREEN GRAM SUNDAL, PACHA PAYARU SUNDAL

Green gram or moong or pacha payaru  or cheru payaru it is known as,  is rich in Vitamin A, B, C and E and also in many minerals including iron, calcium, and potassium. Not to forget it is a powerful source of vegetarian protein.

 It is considered a healthy weight loss food as it is a low fat food rich in proteins and fibre. It curbs cravings and keep us full for a long time. It detoxifies the body and benefits the metabolism as well as immune system.

 It helps to lower the high cholesterol level in the blood system. Regular intake of Green Moong reduces bad cholesterol and improves the flexibility of arteries and veins. It also regulates the blood pressure.

Green gram Sundal, Green gram Chundal is any time snack for us.  But specially when it make for neivedyam, the taste is really different.  This is another variety of Sundal i am posting for you all.

MATKI SUNDAL, MATKI CHUNDAL, MOTH BEANS SUNDAL, MOTH BEANS CHUNDAL

During navrathi, some people display kolu, golu  and invite all for tamboolam, vettilapaku. Married ladies and kanyas are served with the variety of sundals along with vettilapaku.  Here is another variety of Sundal for you.

PEANUT SUNDAL, PEANUT CHUNDAL

Peanut Sundal is another variety of Sundals (indian salad) prepared for the Navarathri festival.  This can be made for normal days also and served as snacks.

NAVADANYA SUNDAL, NAVADANYA CHUNDAL

Navadanya sundal or Navadanya chundal means nine different legumes  and lentils are soaked in water and prepared the same for neivedyam during navarathri.  I made it because 9 days - 9 danyam (legumes) mixed together ( akind of south indian salad).  This can be served as  a snack with little additions of onion, tomato, cucumber and chopped green coriander as garnish.


Ingredients:

Karamani (Red chowli, Thatta Payir, Cowpeas, Black-eyed peas, )
Chana dal (Bengal Gram)
Black chana (Black Chikpeas)
Green chana (Green Chikpeas)
Matki (Moth Beans)
Kabuli chana (Chikpeas)
Peanut (Groundnut, Nilakadalai)
Kulith (Horsegram)
White watana (White Peas)
Green Watana (Green Peas)
etc.

Seasoning:

2-3 tbsp oil
1 tsp mustard seeds
1 tsp urid dal
generous pinch of asafoetida.
few curry leaves.

Method 1. Take any nine varieties of lentils or legumes of your choice  and soak in water for 5-6 hours. 2. Directly cook the same in water with turmeric powder and salt. Drain the excess water. 3. Heat 2-3 tbsp oil in a kadai, add 1 tsp mustard seeds, urid dal, broken red chillies, curry leaves, hing powder (asafoetida). 4. Add the cooked lentils and saute for two minutes. 5.  season with the ingredients mentioned above. Variation:  you can add chilli powder for the spice, secondly add grated coconut crushed with green chilli and cumin seeds, or only with grated coconut and  chilli powder. THANKS FOR VISITING THE BLOG.  YOUR SUGGESTIONS ARE MOST WELCOME. chana-dal-sundal-chana-dal-chundal.html moong-sundal-green-gram-sundal-pacha.html kabuli-chana-chundal-kabuli-chana-sundal.html