Wednesday, July 18, 2012



Soaked and Pressure cooked with salt garbanzo beans/chickpeas - 1 cup
Red chillies - 3 nos. (adjust according to spice level)
Onion - 1/2 no. finely chopped
Salt - per taste
All purpose flour - 2 tsp.
Oil - for frying

Grind the chickpeas with red chillies and salt. Add very little water, if using canned beans you might not need any water. The mix consistency should be that of cutlet. Mix the chopped onion and flour thoroughly into the mix. Now fry them like cutlets. They are usually made into balls but I made it like vada to make sure they cooked properly.

Payaru (Green Moong dal) Idli/Idli Upma/Pesarattu


Payaru / Green Moong - 1 cup
Boiled Rice                   - 1 cup
Green chillies                - 4 nos. (adjust according to spice level)
Ginger                           - a small piece
Asafoetida                     - 1 small tsp
Salt                                 - per taste

Soak the dal and rice together for a couple of hours and grind all the ingredients together a bit coarsely. This recipe can be used to make idli/pesarattu or idli upma. It was quite warm here and the batter fermented so I used it to make idlis.

Monday, July 9, 2012

Oil Free Sundal by Susila Chandrasekaran

I am posting this recipe on behalf of Amma (Susila chandrasekaran). Last Friday, Amma invited all her friends for a Lalitha Sahasranamam bhajan session at home in Mumbai. She made sundal to be offered as prasadam after the bhajans. Just this time it struck her that she could make it oil free (Well almost! A less than half teaspoon oil doesn't really count does it??? :D) . Here's her recipe. 

Chick peas 
grated cucumber
grated carrots
grated coconut
Salt to taste

For garnishing
red chillies

Freshly chopped Corriander leaves

Boil Chick peas. Add the grated cucumber, carrots and coconut. Mix well. Add salt. Now garnish it with kadugured chillies, in half teaspoon oil. Sprinkle some freshly chopped coriander leaves.