Saraswathi Poojai Celebration

How did your today's celebrations went on? We prepared Pineapple Kesari and White Chickpeas sundal today. I have added pineapple kesari recipe in this post.. The recipe follows..

Pineapple Kesari:

Recipe For : 4

Preparation Time : 30 minutes

Ingredients:

Rava                             - 1.5 cups (Sooji)
Chopped Pineapple      - 1 cup
Brown Sugar                - 2.5 cups
Food color                    - a pinch
Water                            - 5.5 cups
Cashews & Raisins       - As required
Ghee                              - 2 tbsp

Procedure:

• Dry roast rava till it leaves nice aroma and after that take it out in a plate.
• Chop Pineapple into medium size chunks.
• Take a heavy bottomed pan. Add 5.5 cups of water to it.  Add cut pineapple chunks and cook in a medium flame till pineapple is cooked and its soft. After that increase the flame. Add food color to water.
• When the water boils add roasted rava to it in small instances. Make sure no lumps are formed.
• When the water is fully absorbed by rava, add brown sugar to it.  You can also replace brown sugar with usual white sugar.
• Mix sugar well with rava and switch off the flame.
• Roast Cashews and Raisins in ghee and add it to kesari.
• Your delicious pineapple kesari is ready..

Thengai Mangai Pattani Sundal (Coconut - Raw Mango White Peas Sundal)

Which sundal are you going to prepare for tomorrow's pooja??  Today's recipe is Thengai - Mangai Pattani sundal which you can prepare for tomorrow.. Over to the recipe..

Recipe For :4

Preparation Time : 20 minutes +soaking time

Ingredients:

White Peas                - 1 cup (Vellai Pattani)
Grated Raw Mango   - 1/4 cup (Mangai)
Grated Coconut         - 1/4 cup (Thengai)
Grated Carrot             - 1/4 cup
Big Onion                  - 1
Mustard Seeds           - 1/2 tsp
Asafoetida                  - a pinch (Hing/Perungayam)
Salt                             - As required
Curry Leaves              - few
Oil                               - 2 tsp

To Dry Roast And Powder:

Dry Red Chili    - 4
Coriander Seeds - 1/2 tsp (Malli)
Channa Dal        - 1/2 tsp (Kadalai Parupu)

Procedure:

• Soak White peas in enough water for 5 hours. If you forgot to soak it earlier you can also soak white peas in hot water for 2 hours.  Boil white peas after soaking. I used to cook it for 1 whistle in high flame and will cook it for 15 more minutes in low flame.
• Dry roast and powder everything under ' To Dry Roast And Powder'. This powder can be used with any sundal. It increases sundal's taste.
• Grate carrot, coconut and raw mango. Chop finely Big onion.
• Heat oil in a pan. Add mustard seeds to it. When they splutter add asafoetida.
• Add also chopped onion and curry leaves.
• Saute it for a minute and then add cooked peas.
• Add enough salt and ground powder. Mix everything well and switch off the flame.
• Add grated carrot, raw mango  and coconut to the sundal. Mix well and serve sundal immediately.
• Your delicious Thengai - Mangai pattani sundal is ready.