2 Indus Ladies Diwali E-Book

Indus Ladies Diwali E Book

For the upcoming Diwali on October 26th, 2011,  Indusladies are compiling an E-Book called “100 Yummy Diwali Sweet Recipes”. 

They are collecting sweet/dessert recipes from various bloggers to be featured in their E-Book.

This E-book will be made available as a free download to their community's 1.3 Lakh+ members. In addition, they will also be
making this E-Book available to their 9000+ Facebook fans and Twitter followers. It's LOTS and LOTS of exposure to those food blogs entering the E-Book!! They believe this would be a nice way to get the word out about a wonderful blog to the entire membership of IndusLadies!!

Those bloggers interested in submitting a recipe for this E-Book...all you need to do is as follows:
 Send a link from your blog for a sweet / dessert recipe. It should also include the picture of the sweet/dessert. Your
recipe, food picture, recipe URL as well as the entire blog URL will get featured in the E-Book.
Send one sweet/dessert recipe link from your blog to partners@indusladies.com by Oct 8th, 2011.

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22 CHANNA DHAL PAYASAM - My 550 Th Post

Channa Dal(Bengal Gram) Kheer / Kadalai Paruppu Payasam/ Senaga Pappu Payasam/ Kadale Bele Payasa

  
A sweet post to celebrate my 550th Post and also to reach Eight Lakh + Hits(8,00,000).
Thanks to all my Friends, readers and Family for helping me reach this milestone and please continue your support.

Channa dhal payasam is one of my favourite, I prepare this most of the time for any celebration or festival at home as this
is also a favourite among my Family members. To celebrate 2 events in my blog today I am posting a sweet dish.

 


Channa Dhal - 1 cup
Jaggery - 1 cup( or a little above if more sweetness is required)
Coconut Milk - 1 - 1 1/2 cups( Thick milk)
Ghee - 2 tbsp
Cardamom Powder - few pinches
Cashewnut - few broken pieces
Coconut Pieces - few chopped thinly(optional)

 

Wash and pressure cook channa dhal with enough water for 3 - 4 whistles. When pressure is down remove open the lid and mash the dhal lightly with a masher. Add jaggery and coconut milk and bring it to a boil. Reduce flame and allow it to boil for 4 - 5 minutes. Add cardamom powder and remove. In a small kadai/pan heat ghee and add broken cashewnut and chopped coconut pieces and fry till light brown. Pour this on the payasam. Mix and serve hot or warm.

Adding coconut pieces is purely optional, you can always skip this part.
Adding coconut milk gives a very good flavor to this payasam. You can also skip this and substitute with regular milk.

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29 BASALE SOPPINA BHAJJI

Basale Soppu / Bachali Kurakku / Kodi Pasalai /Vine or Creeping or Climbing or Malabar Spinach Bhajji/Bajji/Fritters.

 

These leaves are slightly thicker than regular spinach and more intense in flavor. This variety produces dark green leaves and vines and the stem are either green or violet in color. This plant was grown right in our garden at home( Mom's place in Bangalore), as kids we used to play with these leaves and especially the fruit. They were green and violet in colors and we used to remove and press to make colors and squeeze on others for fun or draw on ground.
After many years had the chance to cook with these leaves, my neighbour friend grows these leaves in her garden and every summer she shares them with me and now her mom who is visiting her has given me some more recipes using the leaves and stem( typical Mangalorean dishes) which I am yet to try.


Making bhajjis is not something new to me. My mom used to make this bhajjis on most evening for snacks. Bhajjis were served in varieties  with some onion, potato and some greens or veggie bhajjis. These leaves were plucked right before making, washed and cleaned and prepared as bhajjis. They were just irresistable and the taste is simply superb. The leaves will be lightly crisp and the taste just awesome. Do try it out, you will definitely agree with me.

 
Basale soppu/ Climbing Spinach Leaves - around 15
Besan/ Chick pea flour/ Kadalai Maavu - 1 cup Heaped
Rice Flour - 1 tbsp
Salt - as needed
Chilli Powder - 1/4 tsp( or more if needed)
Cumin powder - 1/8 tsp(optional)
Hing/Asafoetida - 2 or 3 pinch
Oil for deep frying 
Wash and pat dry the leaves. Keep aside.
In a bowl mix all the ingredients except oil , see there are no lumps. Can also add few sprinkles of pepper powder. Add water
little by little and mix into to right dipping/dropping consistency. Heat oil for deep frying. Dip the leaves in the batter
and drop in oil. Deep fry intil golden brown and crispy. Remove and serve with coconut chutney or tomato ketchup.

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