KOSAMBARI

     Kosambari or Koshambari is an authentic South Indian Salad prepared with Grams & Vegetables and then tempered with mild spices.  The Beans/Lentils/Pulses generally used in a Kosambari are Bengal Gram Dhal/Yellow Moong Dhal/Green Gram.  Even sprouted Green Grams can be used to prepare Kosambari. The uniqueness of this dish is the addition of fresh vegetables like Cucumber, Carrot/Beetroot, grated Coconut and mild seasonings. A mild note of tanginess from Lemon makes Kosambari a tasty & flavourful add on.   In some regions, this Salad is called as Kosumalli.  Maybe the word 'Kosambari' is adapted from Marathi, where Salads are called as 'Koshimbir'.
     Kosambari is one dish served during Rama Navami along with Panagam and Neer Mor(Spiced Buttermilk), which falls during Summer.  Kosambari is prepared during special occasions and festivals in South India. This is an absolutely light, refreshing and nutritious Salad which can be eaten as an Evening Snack or served as one dish in a full course lunch meal.
     Kosambari is basically a Salad with a typical South Indian touch. A quick fix and easy to make salad recipe which can be incorporated within no time.  What you need is a bit of soaking time depending upon the Lentil used in the recipe. If you are preparing Kosambari with sprouted Green Gram then you have to pre-plan it earlier.  Sprouting Green Grams might take at least 2-3 days depending on the weather conditions.
      I usually use Yellow Moong Dhal/Sprouted Green Gram while making Kosambari and I love to add Cucumber and Carrots in it.  Some recipes call for adding Beetroots too.  Usually, these vegetables are grated and then added along with Soaked Moong Dhal tempered with mild spices.  But I feel that grating the vegetables tend to ooze out water in this Salad Recipe.  So the best way to retain the crunchy texture of the Salad is by finely chopping the Vegetables and adding it to the Dhals just before serving.

For more NAIVEDHYAMS & PRASADHAMS, Click here...


Cuisine - Karnataka, South India
Recipe Type - Salad
Difficulty - Easy
Serves - 3-4
Author - SM  

Preparation Time - 5-10 Minutes.
Soaking Time - 1 Hour.
Cooking Time - 5 Minutes.

HOW TO MAKE KOSAMBARI/KOSHAMBARI

KOSAMBARI

INGREDIENTS :

For Kosambari:

Yellow Moong Dhal - 1/2 Cup
Cucumber - 1/4 Cup
Carrot - 1/4 Cup
Green Chillies - 2 Nos.
Coconut - 2-3 Tbspn
Coriander Leaves - few
Lemon Juice - 1 Tspn
Salt - To Taste
Sugar - a Pinch

For Tempering:

Oil - 2 Tspn
Mustard Seeds - 1/2 Tspn
Asafoetida - a Pinch
Curry Leaves - a Sprig

METHOD:

• Clean, Wash & Soak Yellow Moong Dhal in ample of water for about 1 Hour.
• Alternatively, you can soak the Dhal in hot water for about 20-30 Minutes.
• Once soaked, drain and discard the water.
• Clean, Peel and finely chop the Carrots and keep it aside.
• Clean and finely chop the Cucumber, Green Chillies, Coriander Leaves and keep it aside.
• Meanwhile, heat Oil in a Pan, splutter Mustard Seeds & Curry Leaves on a very low flame.
• Immediately add Asafoetida Powder and give a quick stir.
• Switch off the flame and pour the tempering over to the soaked Yellow Moong Dhal.
• Top it up with finely chopped Carrots & Cucumber.
• Add freshly grated Coconut along with finely chopped Green Chillies & Coriander Leaves.
• Add a dash of Salt and a Pinch of Sugar to the Kosambari.
• Squeeze and drizzle the Lemon Juice.
• Gently mix all the ingredients.
• Serve Kosambari as a Naivedhyam or as an Evening Snack or just add it on as one dish in a Lunch Menu.

NOTES :

• Soak the Yellow Moong Dhal well before adding it into the Kosambari.
• Use clean(boiled & cooled/filtered) water while soaking the Dhal.
• Once soaked the Dhal should be soft.
• Can substitute Yellow Moong Dhal with Bengal Gram Dhal/Chana or Sprouted Green Gram Dhal.
• Adjust the soaking time accordingly.
• For 'HOW TO COOK BEANS, LENTILS & PULSES', Click here...
• Soaking and sprouting certain Beans/Lentils enables easy digestion and also it can be eaten raw.
• I have added finely chopped Cucumber & Carrots in this recipe.
• Can prepare the same dish with just one Vegetable.  Some even add Beetroots, Pomegranate Seeds etc., in Kosambari.
• I have finely chopped the Vegetables. This helps to yield a crunchy texture to the Salad.
• In my experience, Kosambari prepared with grated vegetables tended to ooze out excess water making the Salad Soggy & Watery.
• Adjust the amount of Lemon Juice to suit your taste preference.
• Adding Sugar is purely optional, but it helps to balance the overall taste of the dish.

Delicious Kadali Paruppu Sundal with Sundal Podi

"Authentic Kadalai Paruppu Sundal Recipe with Sundal Podi – A Perfect Navratri Offering"

What is Sundal?

    Sundal is a quintessential South Indian delicacy, especially popular during festive seasons like Navaratri, Durga Puja, Ganesh Chathurthi, and Krishna Jayanthi.  It serves as quick Prasadham Recipe.

    Sundal is a traditional recipe that’s incredibly simple to prepare. This dish features cooked dry beans and lentils, seasoned with a delicate tempering of mustard seeds, urad dhal, curry leaves, dry red chillies, grated coconut, and a pinch of asafoetida. It's a flavourful treat that can be enjoyed as a side dish during lunch, a healthy evening snack, or served as Naivedhyam (offering) during festive occasions. The gentle tempering of spices and the aromatic Sundal Podi make this recipe a must-try.

Why Sundal During Navaratri?

    During Navaratri, Sundal is not just a treat; it holds cultural significance. This dish, often offered as Naivedhyam or Prasadhams in temples, symbolizes purity and devotion. Scientifically, lentils and pulses are high in protein and fibre, making Sundal a healthy choice during fasting. The inclusion of various beans contributes to a balanced diet, providing essential nutrients needed during these festive days.

The Magic of Sundal Podi

    Sundal Podi, a special spice mix, enhances the flavour of your Sundal. This blend simplifies the cooking process, especially when preparing meals for larger gatherings, like during Golu displays or pujas. With the right spices, you can whip up delicious Sundal quickly, allowing you to enjoy the festivities without spending all your time in the kitchen.

The Perfect Sundal Recipe

    This version of Sundal is made with Bengal Gram Dhal, also known as Kadalai Paruppu or Chana Dhal. To prepare it, I typically soak the Kadalai Paruppu/Chana Dhal for 20-30 minutes. After draining the soaking water, I cook the dhal in a pressure cooker until it becomes soft but not mushy. The cooked dhal is then tempered with mild spices and tossed with Sundal Podi and freshly grated coconut.

 

Course - Side Dish
Spice Level - Moderate
Difficulty - Easy
Serve - 3-4
Author - SM

Preparation Time - 5 -10 Minutes
Soaking Time - 20–30 Minutes.
Cooking Time - 25–30 Minutes.

Check out a full list of Navratri Recipes and for more ideas on Naivedhyam/Prasadham Recipes you can prepare for the festive season.

Step-by-Step Guide on How to make Perfect Kadali Paruppu/Chana Dhal Sundal with Sundal Podi

Delicious Kadali Paruppu Sundal with Sundal Podi

Ingredients

To Soak & Cook

• 1/2 cup of Bengal Gram Dhal/Kadalai Paruppu
• 1 1/2 cups of water

For Tempering

• 2 tablespoons of Oil
• 1 teaspoon of Mustard Seeds
• 2 Dry Red Chillies
• 2 sprigs of Curry Leaves
• A pinch of Asafoetida
• 2–3 teaspoons of Sundal Podi
• 2–3 tablespoons of Grated Coconut

Method:

Soak and Cook Kadalai Paruppu

• Clean, wash, and soak the Kadalai Paruppu for about 20–30 minutes.
• Drain the soaking water and add 1 1/2 cups of water to the dhal.
• Pressure cook on high flame for 2 whistles, then reduce the flame and cook for another whistle. Adjust cooking time as needed.
• Once cooked, drain any excess water from the Bengal Gram Dhal using a colander.

Tempering Kadalai Paruppu Sundal

• Heat oil in a pan.
• Add mustard seeds, dry red chillies, and curry leaves, and let them splutter.
• Stir in the Sundal Podi and a pinch of asafoetida. Mix well.
• Add the grated coconut and sauté for a minute.
• Incorporate the cooked Kadalai Paruppu along with a dash of salt.
• Cook on low flame for a few minutes until all ingredients are well combined.

Serving Suggestions:

• Serve hot or at room temperature as a side dish, evening snack, or as Naivedhyam.

Check out for a detailed step-by-step guide on How to cook Bens, Lentils & Pulses, here...

Close-up of Delicious Kadali Paruppu Sundal with Sundal Podi

Notes & Tips for a Perfect Kadalai Paruppu/Chana Dhal Sundal

• Soaking the Dhal: Soaking the dhal significantly reduces cooking time and ensures perfectly moist Chana Dhal.
• Experiment with Beans: Although this recipe features Bengal Gram Dhal, feel free to explore other legumes & beans such as White Chickpea Sundal or Black Chickpeas, Moong Bean, Green Gram, Groundnuts, Green Peas, White Cow Peas, Red Beans, Kidney Beans (rajma), and Kollu (horse gram). The fundamental recipe remains the same, though soaking and cooking times may vary for each type. 
• Cooking Method: While I typically cook the Bengal Gram Dhal in a pressure cooker, you can also prepare it in a saucepan if you prefer a different method.
• No Salt Needed: Remember not to add salt while cooking the Kadalai Paruppu/Bengal Gram Dhal to maintain its natural flavour.
• Versatile Variation: Raw Sundal: And a raw variation of Koshambari, made with soaked Moong dhal, Cucumber etc., is also a popular variation when it comes to Sundal.
  
• *Pro Tip: Simplify with No Sundal Podi: If you prefer a simpler version, you can skip the Sundal Podi and still enjoy a tasty Sundal.

Enjoy the Simplicity and Flavour of Kadalai Paruppu Sundal

    Kadalai Paruppu Sundal is not only a delicious, protein-packed dish but also a versatile addition to your festive table, whether for Navaratri, Durga Puja, or any celebration. The easy preparation, combined with the rich flavour of Sundal Podi, makes this recipe a must-try for those looking for a healthy snack or side dish. Its cultural significance as Naivedhyam and Prasadam during pujas adds to the charm of this beloved South Indian delicacy.

    With its adaptability to various types of lentils and pulses, you can explore endless Sundal variations, making it the perfect dish to impress guests and loved ones. Whether you're a seasoned cook or trying Sundal for the first time, this recipe will become a go-to for your festive and everyday meals.

Explore Festive Recipes like Lemon Rice, Coconut Rice, Tamarind Rice, Pongal, Kesari for a complete Navratri Meal! For more Healthy South Indian Snacks like Vadai, Kunukku suitable for Naivedhyam, click here.

    So, what are you waiting for? Try out this Kadalai Paruppu Sundal recipe and bring the festive flavours into your home today!

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Categories: Festive Recipes, Navratri Recipes, Prasadham
Keywords: Kadalai Paruppu Sundal, Sundal Recipe, Navratri Recipes, South Indian Snack, Sundal Podi

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Sundal Podi: The Essential Spice Powder

"Sundal Podi – The Essential Festive Spice Powder for Delicious Navratri Sundal Recipes"

    Navratri is all about devotion, vibrant Golu displays, and of course, delicious prasadhams! One of the most beloved offerings during Navratri is the variety of Sundals made each day. Preparing Sundal for a large crowd during pujas or for Golu visitors can be a daunting task. That’s where Sundal Podi comes in! This versatile spice mix is a time-saver in the kitchen, making it easy to whip up flavourful Sundals in minutes.

    Whether you're offering Sundal as prasadam or simply indulging in the festive spirit, this Sundal Podi is a game-changer! Made with a blend of dry-roasted spices, it brings an instant burst of flavour to any Sundal.

Why Sundal Podi is a Must-Have for Navratri

    During the 9 days of Navratri, preparing different Sundals daily can feel overwhelming. With Sundal Podi, you can cut down on prep time and focus on enjoying the festivities. From Chickpea Sundal to Green Gram Sundal, this spice powder will add a flavour boost that elevates your offerings. Plus, it's not just limited to Sundal—this versatile spice mix can be used for South Indian vegetable stir-fries or Poriyals as well!

 

Click the link for a variety of Easy Sundal Recipes perfect for all 9 days of Navratri!

Cuisine - South Indian
Recipe Type - Spice Powder
Spice Level - Medium-High
Difficulty - Easy
Yields - 1/2 Cup(Approximately)
Author - SM

Preparation Time - 5–10 Minutes
Cooking & Grinding - 15-20 Minutes

For a wide range of Homemade Spice Powders, check the link...

Step-by-step guide to make Sundal Podi - The Essential Spice Powder for Perfect Sundal Recipes

Close-Up of Sundal Podi - Essential for a tasty & flavourful Sundal

Ingredients 

For Sundal Podi

• 2 tablespoons of Bengal Gram Dhal
• 2 tablespoons of Black Gram Dhal/Urad Dhal
• 4-5 Dry Red Chillies
• 1/4 cup of Coriander Seeds
• 1/4 teaspoon of Turmeric Powder
• Salt to taste

Optional Ingredients 

• 1/4 teaspoon of Cumin 
• 1/4 teaspoon of Peppercorns

 

Method to Prepare Sundal Podi

• Dry Roast Spices: Start by dry-roasting the Dry Red Chillies on low heat until they puff up and release their aroma. Then, add the coriander seeds and roast until they turn fragrant.
• Roast Dhals: Add the Bengal Gram Dhal and Black Gram Dhal, roasting them until golden brown.
• Cool and Grind: Once everything is roasted, switch off the heat, add turmeric powder, and let the spices cool. Grind the mixture into a fine powder using a mixer or coffee grinder. Don’t forget to add salt while grinding!

Delicious Kadali Paruppu Sundal with Sundal Podi

Storage and Usage Tips

• Store the Sundal Podi in an airtight container in a cool, dry place.
• Always use a dry spoon to scoop out the powder to avoid clumping.
• Make a small batch for the best flavour—freshly ground spices will elevate your Sundals.

*Pro Tip: Sundal Podi can also be used in vegetable stir-fries like Beans Poriyal. Just sprinkle some over cooked veggies to transform a simple dish into something special!

Additional Notes & Tips for Preparing Sundal Podi

Roasting Tips:

• Roast on a Low Flame: Always roast the ingredients on low heat to ensure even cooking and to prevent burning, which would spoil the flavour of the Sundal Podi.
• Dry Ingredients: If you prefer, you can also dry the ingredients in the sun before roasting for an even deeper flavour.
• Cumin and Peppercorns: Adding a quick stir of cumin seeds and peppercorns during the roasting process enhances the flavour further. Make sure to dry roast these spices along with the other ingredients for a balanced taste.

Adjusting Spice Levels:

• You can adjust the number of Dry Red Chillies to match your spice preference.
• Salt: Adding salt to the Sundal Podi is optional, and can be added during the grinding process if desired.

Batch Size and Freshness:

• It’s best to prepare Sundal Podi in small batches, as freshly roasted and ground spices yield the most flavourful Sundals.
• Avoid making large batches that might lose their potency over time.

    By following these tips, you’ll ensure your Sundal Podi remains fresh and flavourful, making your Sundal and stir-fries delicious every time!

AVAL KESARI - POHA/AVALAKKI KESARIBHATH

     "Aval Kesari - Poha/Avalakki Kesaribhath" is a recipe with a twist.  A recipe similar to all-time classic Kesaribhath/Rava Kesari, but the only difference is that this Aval Kesari is prepared with Aval/Beaten Rice.  But it is really hard to find that this Kesari is prepared with Aval/Beaten Rice rather than with Rava/Semolina unless said.  The texture of this Aval Kesari does total justice to the dish. This Aval Kesari is a simple recipe prepared with Aval/Poha/Beaten Rice, Sugar, Water, flavoured with Cardamoms & Saffron, garnished with Ghee roasted Cashew Nuts & Raisins.  The yellow/orange colour of this dish is due to the addition of Food colouring, though the recipe has Saffron in it, it doesn't add a bright hue to the Kesari.
     The Aval/Beaten Rice I have used in this Aval Kesari recipe is the one made with Kerala Rose Matta Rice which my mother packed for me, while I was home last time.  This variety is slightly thicker and has a pink shade which naturally comes from the variety of Rice used. We can prepare this Aval Kesari with any type of Aval/Poha/Beaten Rice.  Perfectly roasted Aval/Beaten Rice yields perfectly textured Kesari.  Roast the Rice flakes on a very low flame stirring and tossing it continuously, so that the Aval is well roasted & mainly the colour shouldn't change.  Powder the roasted Aval/Beaten Rice and there you go with a new version of Kesari/Kesaribhath - Aval Kesari.  Simply serve this Aval Kesari as a snack or when a pang of Sweet Tooth hits you.  It is also suitable to be served as a Naivedhyam/Prasadham.



For more Recipes on INDIAN SWEETS, Click here...

Cuisine - Karnataka, South India
Recipe Type - Sweet
Difficulty - Easy
Serves - 3 - 4
Author - SM  

Preparation Time - 5-10 Minutes
Cooking Time - 20 - 30 Minutes


For more NAIVEDHYAMS & PRASADHAMS, Click here...

HOW TO MAKE AVAL KESARI - POHA/AVALAKKI KESARIBHATH

INGREDIENTS :

Aval/Beaten Rice - 1/2 Cup
Sugar - 1/2 Cup
Water - 11/2 Cup
Ghee - 2-3 Tbspn
Cardamom - 3-4 Pods
Yellow/Orange Food Colouring - a Pinch
Saffron - few Strands
Cashew Nuts - Few
Raisins - Few
Salt - a Pinch.

METHOD :

• Soak Saffron strands in few teaspoons of Milk/Water and keep it aside.
• Grind the Cardamom Pods with few teaspoons of Sugar into a fine powder and keep it aside.
• Heat 2 -3 Tbspns of Ghee in a Pan, roast Cashew Nuts & Raisins on a very low flame until Cashew nuts turn into light Golden Brown in Colour.
• Remove the Nuts and Raisins from the Ghee and keep it aside.
• Add few more teaspoons of Ghee to the same Pan and roast Beaten Rice/Aval on a very low flame.
• Roast the Beaten Rice/Aval until it turns aromatic, it will take approximately 5-7 minutes.
• Care should be taken while roasting the Beaten Rice/Aval.  The trick is to roast it without changing its colour.
• Allow it cool down.
• Grind the roasted Beaten Rice/Aval into a coarse powder.
• Meanwhile, boil the Water in a separate Pan.
• Gradually add the coarsely powdered Beaten Rice/Aval to the boiling water.
• Stir continuously while adding the Beaten Rice/Aval powder until it absorbs the water and there are no lumps.
• Pour in the Saffron soaked liquid along with a pinch of Orange/Yellow food colouring and mix well.
• Once the Beaten Rice/Aval is cooked, add Sugar and a pinch of Salt, mix well.
• Cook this mixture on a very low flame stirring continuously until the Sugar is well dissolved.
• Add Cardamom powder to the Aval Kesari and mix well.
• Add the remaining Ghee and stir continuously.
• Cook on a very low flame. Aval Kesari needs to be cooked for a bit of a long time.
• Stir the Aval Kesari and mix it well all along, until the Kesari starts to separate from the pan.
• Finally, add the roasted Cashew Nuts & Raisins to the Aval Kesari and give a quick stir.
• Serve Aval Kesari - Poha/Avalakki Kesaribhath hot or at room temperature.
• Can serve it along with South Indian Breakfast items as a sweet or simply serve it as a dessert.
• Can also serve it as a Naivedhyam/Prasadham during festival seasons.

NOTES :

• Perfectly roasted Aval/Beaten Rice yields perfectly textured Aval Kesari.
• Care should be taken not to burn the Aval. Least to mention even the colour shouldn't change.
• Roast it on a very low flame, stirring and tossing it continuously.
• Adjust the amount of Water to suit your preferred consistency.
• Adding the given amount of Ghee gives a soft texture to the Aval Kesari.
• Adjust the amount of Sugar to suit your preference.
• Adding artificial food colouring is truly optional
• The colour from Saffron will not yield you a vibrant coloured Aval Kesari.
• Aval Kesari needs to be cooked for a bit of a long time to get the desired consistency and texture. 
• I have used the Aval/Beaten Rice prepared out of Kerala Matta Rice, which is slightly thicker and has a light pink colour.
• If you are using the white thin variety of Aval, adjust the cooking time and the quantity of water( Use just 1 Cup of Water) accordingly.

Panagam with Tulsi - A Traditional Refreshing Drink

"Panagam Recipe – A Cooling Naivedhyam for Ram Navami and Other Festivals"

    The festive season is upon us, with Navratri followed by Diwali just around the corner. And what better way to kick-start the celebration than with a traditional and refreshing drink – Panagam? This sweet and cooling beverage is more than just a festival staple; it’s a time-tested remedy that has been celebrated for centuries in South India. In the midst of busy days filled with Golu displays and Navratri chores, Panagam can be your go-to drink for quick refreshment.

If you’re planning to prepare a range of Naivedhyam/Prasadham Recipes this Navratri, I’ve got you covered with Easy Sundal Recipes, Sundal Podi, and some quick-fix sweets to make your festival stress-free!

What is Panagam?

    In Sanskrit, Panaga means a "sweet drink." This humble drink, made with jaggery and lime juice, flavoured with dry ginger and cardamom, is a traditional offering during festivals such as Ram Navami, Radha Kalyanam, and Narasimha Jayanthi. In South Indian homes, particularly in Tamil Nadu, Andhra Pradesh, and Karnataka, Panagam is served as a Prasadham during these auspicious days.

    Most of these festivals fall in the summer months, making Panagam the perfect cooling offering to Lord Rama and Narasimha. The inclusion of ingredients like jaggery, lime juice, and dry ginger is not just for taste but for their cooling properties that help the body stay hydrated and refreshed. It serves as one of the best summer coolant drinks.

The Significance of Panagam During Ram Navami:

    Traditionally, Panagam is offered as a Naivedhyam on Ram Navami, the birth celebration of Lord Rama. Ram Navami, celebrated during the hot summer months, calls for offerings with cooling properties to combat the heat.

Along with Neer Mor (spiced buttermilk) and Kosambari (South Indian salad), Panagam is considered a must-serve during Ramnavami.

 

    This isn’t just a culinary tradition; there’s science behind it. Jaggery is packed with natural electrolytes and carbohydrates, making it an ideal antidote to dehydration. Dry ginger soothes the stomach, while cardamom aids digestion. This drink isn’t just about quenching thirst but is also a simple yet effective way to rehydrate and replenish vital body salts during the summer.

Health Benefits of Panagam:

• Jaggery: Known as a medicinal sweetener in Ayurveda, jaggery is rich in minerals and acts as a natural coolant. It’s loaded with electrolytes and helps the body regain its strength after sweating in the heat.
• Dry Ginger: This spice helps soothe the stomach and aids digestion, making it an important ingredient in Panagam.
• Cardamom: Apart from its sweet aroma, cardamom has cooling properties and is great for digestion.
• Lemon Juice: Refreshing and tangy, it brings the much-needed citrus punch to the drink, while also helping balance the sweetness of jaggery.

Recipe Type - Drink
Difficulty - Easy
Serves -2
Author - SM  

Preparation Time - 5 Minutes
Cooking Time - 5 Minutes

Step-by-Step Guide to Making Panagam – A Traditional Refreshing Drink

Panagam Served as Naivedyam - A Refreshing Festival Drink

HOMEMADE GRAPE JUICE RECIPE

     Grapes have been cultivated for thousands of years and have been revered by several ancient civilizations for their use in winemaking. A popular and refreshing fruit.  There are many types of grapes including Green, Red, Black, Yellow, Pink, Purple, etc., They grow in clusters and come in seeded and seedless varieties. A grape can be eaten raw or processed in a variety of food products such as Jam, Juice, Wine, Raisins, or Grape Seed Oil.
     Grapes offer a wealth of health benefits due to their high nutrient and antioxidant contents.  Grapes are a good source of Vitamin C, A & K and B-complex.  It is loaded with Minerals like Calcium, Magnesium & Phosphorus.

HEALTH BENEFITS OF GRAPES:

• Hydrate the body and maintain the body fluids, 
• Naturally, Grapes are high in sugar, but they have a low glycemic index.
• Grapes help to prevent High Blood Sugar.
• The high water content in the fruit proves beneficial for Weight Loss.
• The Calcium content in the fruit helps maintain healthy teeth and bones.
• Vitamin A in Grapes helps maintain a healthy Eye and vision.
• Vitamin C in the fruit proves beneficial for the skin.
• Essential Vitamins and Minerals boosts the overall immune system.
• The Calcium content in the fruit helps maintain healthy teeth and bones.
• The soluble fibres in the fruit help to reduce high Cholesterol level.
• It soothes the stomach and promotes digestion.
• Grapes have anti-inflammatory effects, which may protect against bowel diseases.
• It also strengthens the Kidneys by flushing out the toxins.
• Grapes provide protection against viral and fungal infections.

    Grapes, which are rich in Vitamin C, Vitamin A, K, and B-complex, provides protection against viral and fungal infections.  Grapes are naturally sweet, so when you prepare a Sugarless Grape Juice it becomes a healthy way to cut down your calories. Grapes can be added into your daily diet, some easy ways to enjoy Grapes are to:

• Eat grapes plain as a snack.
• Drink it as a Grape Juice.
• Use Grapes in a fruit salad.
• Add Grapes or Grape juice to a smoothie.
• Add Grapes & Pineapple to a piece of Cheese and serve it as an appetizer or dessert.
• Can convert it into Wines.

      It’s very easy to make fresh grape juice at home, no peeling, coring, de-seeding, etc., Just blend the grapes with water in a blender, strain the juice and there you go with a wonderfully refreshing Grape Juice. You don't even need fancy Juicers for the purpose, you can get the job done using a simple blender. But make sure to wash or rinse the grapes in running water to remove dirt and pesticides from its skin and to remove the stems.

CUSTARD PUDDING

    Just a Custard Pudding!!! A recipe I would never attempt to make and using just the Custard Powder is out of question.  Few years back my kids happened to eat this Custard Pudding at our friend's place in Malaysia. A locally popular Malaysian Dessert prepared with custard & sweet corn kernels.  Since then they had been pestering me to make this Custard Pudding.  The simplest form of a pudding, the basic.
     I usually prepare this Custard Pudding for Fruit Salad, but I have never served it as such before.  Even if it is Custard Pudding I would love to prepare the one from Scratch like the one for Creme Caramel. But if you are craving for something sweet and simple then this Custard Pudding is sure to appease your Sweet Tooth.  If you are looking for an easy dessert, then nothing could be better than this Custard Pudding.  This Custard Pudding can also be served along with Fruit Salad, or simply cook it up with Caramel for a simple Caramel Custard Recipe.
     This is a basic recipe prepared with ready made Custard Powder, Milk & Sugar.  Few ingredients, less cooking time and few hours of setting time in refrigerator - there you go with one of the simplest but tastiest Dessert.  Serve this Custard Pudding topped with few Cherries or Strawberries for an old fashioned treat.

For more DESSERT RECIPES, Click here...


Recipe Type - Pudding, Dessert
Difficulty - Easy
Serves - 4- 6
Author - SM

Preparation Time - 10 -15 Minutes
Cooking Time - 10 -15 Minutes
Setting Time - 4 - 5 Hours


For more PUDDING RECIPES, Click here...

HOW TO COOK CUSTARD PUDDING

CUSTARD PUDDING

INGREDIENTS :

Milk - 21/2 Cups
Custard Powder - 4 Tbspn
Sugar - 6 Tbspn

For Garnishing:

Cherry/Strawberry - few

METHOD:

• Whisk the Custard Powder along with 1 Cup of Cold milk.
• Whisk to make a smooth paste and make sure there are no lumps.
• Boil rest of the Milk in a saucepan along with Sugar.
• Stir and boil until the Sugar is well dissolved.
• Remove the saucepan from the flame and gently add the Custard Paste into it.
• Keep stirring the milk constantly while adding the paste otherwise the custard mix would form into lumps,
• Put the saucepan again on the flame and cook for few minutes on a very low flame.
• Stir the ingredients continuously while cooking the Custard.
• Switch off the flame.
• Immediately pour the Custard Pudding into Pudding moulds/ bowls.
• Let it cool. Once the Pudding is cooled, transfer the pudding moulds to the refrigerator.
• Chill the Custard Pudding in the Refrigerator for about 2-3 hours or until set.
• Serve Custard Pudding Chilled.

Serving Suggestion:

• Just before serving the Custard Pudding, take it out from the refrigerator.
• Gently invert the mould onto a serving plate.
• Serve Custard Pudding Chilled, decorated with a Cherry/Strawberry on top.
• Or serve Custard Pudding on top of a combination of Fruits for a delicious Fruit Salad with Custard Sauce.

RECIPES WITH CUSTARD PUDDING:

CREME CARAMEL

FRUIT SALAD WITH CUSTARD SAUCE

NOTES:

• Adjust the amount of Sugar to suit your sweet preference.         
• This Custard Pudding is mildly sweetened.
• I have used ready made Vanilla Custard Powder in this recipe.
• Can make the same recipe from scratch.  Just follow the instruction as for Creme Caramel Recipe, skip making Caramel for the Pudding and there you go with a simple Custard Pudding.

ZAFRANI CHICKEN KORMA

     'Zafrani Chicken Korma/Mughlai Zafrani Murg' is a rich & delicious Curry from Mughlai Cuisine.  This Korma has another name Shadhiwala Chicken Korma, as it is one commonly served dish in most of the North Indian & Pakistani Wedding Banquets.  The richness of this Korma, with a unique flavour, taste and aroma appeal the taste buds instantly.  The name 'Zafrani' in a dish specially mentions that it is a special dish, mostly cooked in the imperial kitchens of the Mughal Empire, and was primarily named so because of the presence of the main ingredient Zafran i.e., Saffron. 
     Zafrani represents the cooking styles used in North India. In the South, we can find this type of cooking in Hyderabad, mainly cooked in the kitchens of Nizams and Nawabs. In the Deccan region, this classic dish is strongly influenced by Central Asian Cuisine. Zafrani Biriyani is yet another popular dish along with Zafrani Korma, a princely legacy of the Nizams of Hyderabad. A recipe with a flamboyant past, the opulence of this kind of recipes is that it has been bought forth through generations.  Along with the trade influence from Persia, Arabia & Turkey, locally unavailable ingredients became an addition in Royal Kitchens and Saffron still remains an ingredient of royal delicacy.  But today, it is mostly cooked in Daawats(Banquets) and in pre-wedding functions.
      Though this recipe calls for an extra number of ingredients, this Korma can be prepared easily within no time.  The silky texture of the Korma comes from the Onion & Nuts Paste mix and the combination of Curd/Yogurt whisked along with Spices.  Though it is a mildly spiced Curry, Kashmiri Chilli Powder used in Zafrani Korma gives the curry a vibrant colour. Addition of Saffron and Kewra Essence gives a wonderful aroma to the Curry. Like many other royal dishes, originally Zafrani Chicken Korma is also cooked on a slow wood fire. Korma cooked by open lid simmering technique called DUM-PUKTH on a very low flame so that Yoghurt/Curd doesn't curdle. But for our convenience, we can get it perfected by slow cooking the Korma in a pan using the same technique. Slow-cooking yields a rich and creamy Zafrani Chicken Korma with a perfectly cooked soft & succulent chicken pieces in a silky textured gravy.  This Zafrani Chicken Korma goes well with both Roti & Rice.
 

For more KORMA/KURMA Recipes, Click here...


Cuisine  -  Indian (North India), Pakistani
Course - Side Dish
Spice Level - Low
Difficulty - Medium
Serves - 4
Author - SM

Preparation Time - 20-30 Minutes
Cooking Time - 30 - 45 Minutes

HOW TO COOK ZAFRANI CHICKEN KORMA

ZAFRANI CHICKEN KORMA

 

INGREDIENTS:

For Curd-Masala Paste:

Curd - 3 Tbspn
Green Chillies - 2 Nos.
Cumin Powder - 1 Tspn
Kashmiri Chilli Powder - 1 Tspn
Coriander Powder - 1 Tbspn

For Onion Paste:

Fried Onions - 1/2 Cup
Cashew Nuts - 5-6 Nos.
Almonds - 5-6 Nos.
Curd - 4 Tbspn
Saffron - 1 Pinch

For Spice Powder:

Nutmeg - 1/4 Piece
Mace - 1 Small Petal
Black Cardamom - 1 Pod
Green Cardamom - 3-4 Pods
Cinnamon - 1" Piece -  2 Sticks
Cloves - 2-3 Nos.
Fennel - 1 Tspn

For Zafrani Chicken Korma:

Chicken - 500 Gms
Ginger Garlic Paste - 2 Tbspn
Turmeric Powder - 1/4 Tspn
Salt - To Taste
Kewra Essence - 1/4 Tspn

To Splutter:

Oil - 2 Tbspn
Ghee - 2 Tbspn
Bay Leaf - 2 Nos.
Black Cardamom - 1 No.
Cinnamon - 1" Piece -  2 Sticks
Cloves - 2-3 Nos.

METHOD:

• Clean, Wash and drain the Chicken Pieces in a colander and keep it aside.
• Soak Almonds and Cashew Nuts in warm water for about 10 - 15 Minutes. 
• Soak Saffron strands in warm water/milk for 5-10 Minutes.
• Grind the ingredients mentioned under 'For Onion Paste', into a fine paste and keep it aside.
• Finely chop the Green Chillies and whisk it along with the ingredients mentioned under 'For Masala Paste'.
• Whisk the ingredients until it is well combined and keep it aside.
• Heat Oil & Ghee in a Pan, splutter the spices mentioned under 'To Splutter' on a low flame for few minutes.
• Add the Chicken Pieces to the above ingredients and pan sear the pieces until the colour changes.
• Pan sear the chicken pieces on a low flame.
• Next, add Ginger Garlic paste to the above along with a dash of Salt.
• Saute the Ginger Garlic Paste on a low flame until the raw flavour goes. 
• Now pour in the whisked Curd-Masala Paste and cook this on a low flame until chicken pieces are well cooked.
• Once the Chicken Pieces turn tender and cooked, pour in the Onion Paste.
• Cook this on a low flame for few minutes or until Oil separates from the Korma.
• Meanwhile, grind the ingredients mentioned under 'For Spice Powder' into a fine powder.
• Add this freshly ground Spice Powder to the curry and give a quick stir.
• Drizzle the Kewrs Essence and mix well.
• Cook the Zafrani Chicken Korma on a low flame until it reaches the desired consistency.
• Once cooked, switch off the flame and leave the pan on the stovetop undisturbed for about 20-30 minutes.
• Serve Zafrani Chicken Korma hot, garnished with finely chopped Coriander Leaves, julienned Ginger strips and few slivers of Almonds.

SERVING SUGGESTIONS: 

This Zafrani Chicken Korma can be served along with both ROTI & RICE :

 INDIAN BREADS:

• Naan, 
• Kulcha,
• Parotta,
• Chapati, 
• Paratha,
• Batura,
• Romali Roti,etc.,

RICE DISHES:

Can also serve Zafrani Chicken Korma with

• Biriyani,  
• Pulao,
• Malabar Ghee Rice/Nei Choru, 
• Steamed Basmati Rice.

NOTES :

• Pan searing the Chicken Pieces yields perfectly textures, soft, succulent and juicy Chicken pieces in the Korma.
• The Onion Paste and Curd-Masla Paste gives a silky texture to the Zafrani Korma.
• I have used Kashmiri Chilli Powder in this recipe which is the trick behind vibrant Korma.
• Can also use any other Red Chilli Powder, adjust accordingly.
• Zafrani Chicken Korma is a mildly spiced Curry.
• If you do not have fried Onions, can saute finely chopped onions on a low flame until it turns into golden brown in colour and then grind it along with other ingredients for the 'Onion Paste' mixture.
• Do not over-caramelize the onions or burn it, which will alter the taste of the Korma.

NADAN FISH FRY - KERALA KALLU SHAPPU STYLE

     In recent years, Kallu Shappu(Toddy Shops) are getting popularized more for their food rather than for the local heady hooch called Kallu/Toddy for which the shacks were sought for in earlier years.  We can find a decent number of famous Kallu Shappu in Kerala that are noteworthy for their Menu filled with Seafood & Local delicacies it caters.
     Kerala a popular tourist destination, a land filled with natures bounty with a long coastal line embraced by the Arabian Sea is equally famous for its distinct culture & food. Being a coastal state, the fresh catch from the backwaters, rivers & Sea adds an alluring taste to the Seafood. At the bank of these backwaters or seafronts, you can find at least one Kallu Shappu(Toddy Shop).  These Age-old shacks mostly found in the lanes and outskirts of Kerala with self-advertised boards, saying KALLU KADA/TODDY SHOP is a favourite hang-out of the locality.  Small shacks or structures built with a simple outlook, plain floors with creaky wooden benches and tables where they serve their unique & traditional grubs.
       These Kallu Shappu/Toddy Shops are famous for their spicy and mouthwatering Sea Food & local delicacies along with Thengin Kallu(Toddy).  The cooking style focuses mainly for the ones who seek the place for the local hooch, so the dishes are always spicy when compared to home cooking.
     This Nadan Fish Fry is one dish commonly served in a Kallu Shappu(Toddy Shops).  Prepared in a typical Kerala style with local spices and undoubtedly fried in Coconut Oil gives an authentic touch to this Fish Fry. Fish is marinated with a ground paste which is a combination of Shallots, Ginger, Garlic, Pepper, Chilli Powder and Turmeric with a drizzle of Lemon Juice.  Some recipes call for adding Tamarind Paste instead of Lemon Juice. This Nadan Style fish Fry is a spicy, tasty and flavour filled dish with a mild note of tanginess. This Kallu Shappu style Fish Fry is comparatively spicy which makes it a perfect combo along with heady Toddy. Simply serve this Nadan Fish Fry as an appetizer or as a side dish.



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Cuisine - Kerala
Course - Appetizer/Side Dish
Spice Level - Medium-High
Difficulty - Easy
Serves - 2-3
Author - SM


Preparation Time - 10 - 15 Minutes
Marination - 30 Minutes - 1 Hour
Cooking Time - 20 - 30 Minutes


For more recipes from GODS OWN COUNTRY - KERALA  click here...

HOW TO COOK NADAN FISH FRY - KERALA KALLU SHAPPU STYLE

NADAN FISH FRY - KERALA KALLU SHAPPU STYLE

INGREDIENTS :

To Marinate :

Fish - 6–8 Pieces
Shallots - 5-6 No's.
Ginger - 1" Piece - 1 No.
Garlic - 3–4 Cloves
Turmeric Powder - 1/2 Teaspoon
Red Chilli Powder - 1 Teaspoon
Peppercorns - 10-12 No's.
Lime Juice - from 1/2 a Lime
Salt - To Taste

For Shallow Frying:

Coconut Oil - 5–6 Tablespoons.

METHOD:

• Clean, wash and Cut Fish into slices.
• Clean and wash the Fish and allow it to drain in a Colander.
• If using a full fish, draw 3-4 incisions with a sharp knife all over the fish.
• Grind Shallots, Ginger, Garlic & Peppercorns into a fine paste.
• Marinate the Fish Slices with the with above ground paste along with Turmeric Powder, Red Chilli Powder, Salt & Lemon Juice.
• Leave this aside for about 30 minutes - 1 hour.
• Heat Coconut oil in a pan and shallow fry the marinated Fish slices.
• Fry the fish slices on a medium-low flame for about 3-5 minutes.
• Gently flip the fish and fry the other side for about 3-5 minutes, or until it is fried on both sides.
• The Fish should turn crispy and into golden brown.
• Remove from oil and drain it.
• Serve Nadan Fish Fry hot garnished with Onion Rings and a drizzle of Lime Juice.
• Can serve Kallu shappu style Fish Fry as an Appetizer.
• Nadan Fish Fry goes well with Steamed Rice or along with Vegetarian or Non-Vegetarian Curries, it can also be served as a side dish along with Rice Dishes, Biriyanis & Pulaos.
• This Spicy Fish Fry goes hand in hand with a glass of Thengin Kallu(Toddy).

NADAN FISH FRY - KERALA KALLU SHAPPU STYLE

NOTES:

• Any type of fish-small/big variety can be used for this recipe.
• I have prepared the dish with Halibut Fish Slices., even medium-sized whole fish can be used for the purpose.
• Adjust the amount of spices as per your taste and the size of the fish.
• Can marinate the fish overnight and leave it in the refrigerator. 
• Using Coconut Oil gives the authentic taste to the dish. Can use any other cooking oil too.
• Can Deep Fry or shallow Fry the fish as per your preference.
• I usually shallow fry the fish.

FEW OTHER KALLU SHAPPU GRUBS:

Kappa Puzhungiyathu
Kappa Ularthiyathu Nadan Fish Fry