White Channa Sundal

I know that this is a very late post and off the season post,but still wanted to post this. Two reasons, one Im very bad at photography and this snap was too good to be ignored and two this is my favourite sundal.

White Channa - 2 cups
Coconut scrappings - 1/2 cup
Red Chillies - 4 -5
Mustard and Curry leaves for seasoning
Oil - 2 table spoons

Soak the Channa dal overnight. Next day drain the water and pressure cook it for five minutes. In a frying pan heat oil and when its hot add the mustard seeds , red chillies followed by curry leaves. After the mustard seed sputter add in the boiled channa dal along with salth and stir it well. Switch off the flame and add the scrapped coconut and stir well. Sundal Ready !!!


Sweet Series - Deep Fried or Steamed Sweets - Soiyam

I actually wanted to try boondhi ladoo for this event, but my previous experience to make ladoo had failed. Hence I was not that brave enough to try it again alone. Maybe I should try with my mother by the side to correct my mistakes when I make them. Coming back to the event, it struck me that the sweet that I will be making for Saraswathi Pooja, its called Soiyam. I am not sure if everybody knows this sweet. I have seen my grandmother and mother prepare it for pooja. So here I am preparing it for Saraswathi pooja and submitting it for the lovely event Sweet Series hosted by Mythreyee . This Soiyam is also an entry for Sweet Vegan hosted by Vaishali

Ingredients :
Maida - 2 cups
Turmeric powder - a small pinch
Bengal Gram - 3 cups
Jaggery - 3 cups
Cardamom powder - 1 table spoon
Salt - To taste
Oil - for deep frying

Soak the Bengal gram a day before. Steam it in the cooker till its very soft. In a heavy bottom vessel dissolve the jaggery and bring it to a boil. Strain this syrup through a seive or a thin cloth to avoid mud or stone in jaggery. Add the mashed bengal gram to the jaggery syrup along with cardamom powder and keep stirring under low flame till you get to a consistency when you can make a ball out of the mixture. Let this mixture completely cool over night.
The next day make a batter with maida , turmeric powder and salt. Make balls of the mixture you made the previous night. Dip the balls in the batter and deep fry them in hot oil.

Soiyam can be stored for a days time. Its my favourite sweet , which I keep poping them as and when I pass the dining table. Of course after the pooja has been done. I served them on Plaintain Leaf before the pooja.

I had fun making it , as for me to make food without tasting them is always exciting , coz you never know how the taste is. Thankfully Soiyam came out well and perfect. Hope the Gods liked it .


Carrot Halwa

Carrot Halwa
Simple and tasty sweet that can be made in a short span of time. Provided you have fresh carrots handy.

When I went to market last time , these bright orange ones caught my eyes. Here goes how I did the Vegan Sweet.
Carrot - Shredded 4 cups
Sugar - 4 cups ( depends on the sweet tooth of ur family )

In a heavy bottom wok, add the shredded carrot and let it boil for 5 - 10 mins. You need not add water as the shredded carrot will have water content on its own. When the carrot is done, reduce the flame and add the sugar. You can add nuts if you wish to. Keep stirring under low flame, till you get the consistency of halwa and the mixture leaves the side. Garnish with nuts and serve with Vanilla icecream. Trust me its a heavenly combination ... I just love it.

This carrot halwa is travels to Sweet Vegan event hosted by Vaishali

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