Rama's yumminess 😋

  Black chenna sundal Sundal is healthy,protein rich stirfry of legumes,seeds....flavoured with mild spices....tangy tamarind juice. Ingredients Black chenna 1 cup Salt to taste Dry red chilli powder 1/2 tsp Tumeric Powder 1/4 tsp Tamarind juice 1 tbsp Mustard seeds 1/2 tsp Urad dal 1/2 tsp Curry leaves few Oil 2 tbsp Method Soak the Black chenna overnight and pressure cook till soft(5-6whistles).Add 1/2 tsp Salt while boiling. soaked and boiled chenna Heat oil in a pan add mustard seeds curry leaves and urad dal.Temper until mustard seeds crackle. Add the cooked Black chenna without water.stirfry till dry,add turmeric powder,dry red chilli powder,salt,tamarind juice.saute for few minutes and switch off the the flame. Serve hot sundal for any meal of the day.

Sundal is an healthy snack option.... jackfruit seeds are naturally sweet and creamy.....hence when roasted with spices .... get's a delicious taste Ingredients Jackfruit seeds 250 gms Salt to taste Oil 3 tbsp Red chilli powder 1 tsp Coriander leaves  Amchur powder 1/2 tsp Method Boil jackfruit seeds with skin in pressure cooker.cook till tender (3-4 whistles) Peel the skin and quarter the seeds.Heat oil in a pan add the boiled jackfruit seed. Boiled jackfruit seeds  Roast till the seeds turn crispy and golden brown.Add the spice powders and adjust the taste to your liking.Garnish with chopped coriander leaves. Serve warm sundal with a cup of hot filter coffee.

 Favourite prashad for Ganesh chaturthi pooja.....Undrallu .....White soft balls of cooked rice flour, tempered with mild spices, healthy sundal!! Ingredients Raw rice 1 cup Salt 1/2 tsp Oil 1 tbsp Water 11/4 cup For masala Coconut 2tbsp Dry red chilli 2 Salt 1/2 tsp Jeera 1/2 tsp Method Grind all the masala ingredients into a coarse dry powder and keep aside. Soak Raw rice for 3-4 hrs.Grind with the measurement water into a fine paste. Heat a kadai,keep low flame.Add the rice mixture,salt oil and cook till it comes to dough consistency. Let it cool,knead to a smooth dough while it's still warm. Make small balls and steam in a greased plate for 15 mins. For making sundal,heat a pan add some oil ,the steamedballs,undrallu. Toss for few minutes then add the masala powder. Stir till they are mixed well and coated well.switch off flame and garnish with curry leaves and serve hot.

Reminiscing beaches of chennai.....beach sundal..... coconut,mango,peas blended into a crisp, subtle flavoured sundal!!! Ingredients Dry green peas 1 cup(boiled) Oil 3 tbsp Mustard seeds 1 tsp Curryleaves few Grated mango 2 tbsp Salt to taste Dry red chilli powder 1 tsp Dry red chilli 1 Asafoetida 1 pinch Grated Coconut 2tbsp Method Soak dry green peas overnight or for 8 hrs and boil in pressure cooker for 3 whistles and keep aside. Heat oil in a pan add mustard seeds after they crackle add red chilli , curry leaves and boiled peas. Saute the peas till they turn crispy and oil spesprates,add mango coconut,salt,chilli powder, give a through mix and remove from fire.serve tangy sundal!!

Green gram sundal..... sprouted and boiled green gram legumes sauteyed and cooked with simple spices make for a healthy snack!!! Green Gram sundal Sprouted green gram Ingredients Green gram (whole) 1 cup Mustard seeds 1 tsp Salt to taste Dry red chilli powder 1 tsp Lemon juice 1 tbsp Oil 1tsp Curryleaves few Mint leaves for garnish Method Sprout green gram overnight. For sprouting soak the legumes for 8 hours ,then drain the water and wrap them in a muslin cloth and cover with a colander.Leave overnight ,your sprouts are ready to use. Heat oil in a pan add mustard seeds,after they crackle add green gram and saute few mins ,add some water and cook with lid closed till dal is tender.Add salt,chilli powder, lemon juice and mix well.Garnish with mint leaves and serve.

Chickpea sundal Sundal is a mild,aromatic preparation of legumes.Its a quick fix recipe with minimal ingredients and cooking time.Excellent source of fibre and protein.It has a lingering after taste, healthier option for your hunger pangs. Ingredients White kabuli chenna/chickpea 1cup Grated Coconut 2tbsp Salt to taste Curry leaves for garnish Mustard seeds,urad dal, bengal gram dal (Mixed)1tsp Oil 1tbsp Dry Red chilli 1nos Method Soak chenna overnight and wash and boil in pressure cooker (approx 5whistles)till soft. Heat oil in a pan add mustard seeds, urad dal, bengal gram dal,dry red chilli and temper with Curry leaves and add boiled chenna and sortey for 5mins.Add Grated fresh coconut and salt, sortey for 2mins,till they mix well .Switch off flame and serve hot.