Thenga Manga Pattani Sundal (Beach Sundal)

For this weeks BM I choose Kids Delight - Street Food which is hosted by Preeti. As soon I saw the name street food first thing came into my mind was beach, we use to get lot of food there. When ever we are going to beach we don’t mind about healthy foods, we use to eat all junk that day. I remember we use to skip our meal because of these junk foods.

Coming to today’s recipe it’s a nice rhyming one Thenga Manga Pattani Sundal. No need to explain the ingredients hope the name says everything. I remember another recipe, similar to this which we use to get in Ooty and Kodaikanal Masal kadali soon will post that it's our family favorite one. I came across this recipe in cookery show but I couldn't recollect so did in my own style.

Ingredients:

Dry Green Peas (Pachai Pattani Payaru)	1 cup
Chili powder	1 tsp
Turmeric powder	¼ tsp
Mustard seeds	1 tsp
Curry leaves	few
Salt
Oil
Topping:
Coconut small pieces	¼ cup
Raw mango finely chopped	¼ cup
Carrot grated	¼ cup
Onion	¼ cup
Lemon juice	1 Tbsp
To Grind:
Mint leaves	one handful
Coriander leaves	one handful
Onion finely chopped	⅓ cup
Garlic pods	2
Ginger	1 inch
Cinnamon	1 inch
Green chili	1-2
Fennel seeds	1 tsp
Coconut	3 Tbsp

Direction:

1. Soak Peas for 4-5 hours pressure cook for two whistles with little salt.
2. Grind all the ingredients in the list to a course paste with little water.
3. Heat oil in a kadai, Splutter mustard seeds and curry leaves add onion and sauté them until soft with little salt.
4. Add grind paste and cook until raw smell leaves add turmeric and chili powder and again cook for 2 minutes.
5. Next add peas and 2 Tbsp of water (water from peas cooked) cook for 2 -3 minutes. Turn off the stove.
6. Transfer this to serving bowl and sprinkle the topping one by one and add few drops of lime juice on top and serve.

Note:

This sundal should not be dry like our regular sundal.

If you need you can add chat masala.

Sharing to: Nupur's Event, Kid's Delight Event,  Cook Like a Celebrity Chef event by Food Corner

Blogging Marathon page for the other Blogging Marathoners doing BM#26

 

Peas Kachori And Dam Aloo

Kachori is one of the famous foods in North India. When I was searching about this, I came to know there is different type of filling used in different regions, Peas filling is mainly originated in Bengal. I have tried and tasted this in one of my close friends place; we prepared a lot for a party as an appetizer. But Dum Aloo is a new dish and I tried with sour cream. I tried this day before yesterday for our dinner, I didn’t think it will filling, but I couldn’t able have more. It’s perfect filling meal. Thanks for sonali for sharing such a nice recipe for this months SNC challenge.

Ingredients for Peas Kachori:

For Dough
All purpose flour	1 ½ cup
Oil	2 Tbsp
Salt	as per taste
Sugar	a pinch
For filling
Frozen green peas	2 cups
Green chili	3-4
Ginger	1 inch
Chili powder	1 tsp
Cumin powder	1 tsp
Asafetida	¼ tsp
Salt	as per taste
Sugar	¼ tsp
Ghee / oil	1 ½ Tbsp

 

Directions for peas Kachori:

For Filling:

Using food processer grind green peas, green chili and ginger to a course paste. If using frozen don’t thaw it will be easy to grind frozen you will get a course powder.

 

 

 

             

 

Heat ghee in a kadai, add asafetida when oil is hot, and next add ground green pea’s sauté for 2-3 minutes.

 

Now add chili powder, cumin powder, salt and sugar. Keep stirring continuously until the raw smell leaves and water evaporates (about 5 minutes). Turn off the stove and allow it to cool.

 

Add all the dry ingredients for dough mix well, now add oil and water little by little and knead to smooth firm dough. Let it rest for 10 – 15 minutes.

 
 

 

Divide the dough into 12 small balls. Grease the rolling board with 2 drops of oil, place one ball on that and flatten it using a rolling pin for 3 inch diameter.

 

Divide the filling also to 12 equal portions. Place one portion in the flatten dough as shown in picture.

Bring the sides to the center as shown.

 

Cover the filling carefully and seal it and make a round ball.

Now again flatten the filled ball using rolling pin to 3-4 inch diameter circle.

 

Heat oil in a kadai, once its hot drop this rolled circle and wait for a minute. It will float up and puff.

  

Now flip it and wait for another minute for puffing. In this stage it will be golden brown and remove from oil and drain the excess oil.

Repeat this for all the remaining balls.

 

Ingredients for Dam Aloo:

Potatoes big	2
Tomato big	1
Green Peas	¼ cup
Ginger garlic paste	1 Tbsp
Chili powder	1 tsp
Cumin seeds	1 tsp
Fennel seeds	1 tsp
Bay leaves	2
Coriander powder	1 tsp
Turmeric powder	¼ tsp
Garam masala powder (optional)	½ tsp
Sour cream/ Yogurt	¾ cup
Asafetida	¼ tsp
Salt	as needed
Oil

 

Direction for Dam Aloo:

Cut the potato into two pieces and pressure cook for 2 whistles. After its cooked peel the skin and cut into pieces. Roast the potatoes in oil and drain them.

 

 

 

Heat oil in a pan, splutter cumin seeds, bay leaves and fennel seeds, next add ginger garlic paste and sauté until nice aroma comes.

 

 

 

Next add peas and cook for 2 minutes.

 

Add chopped tomatoes and cook until soft.

 

Now add all dry powders and cook for 2 minutes.

 

Add roasted potatoes and salt. Mix well.

Now add sour cream followed by 1 ½ cup water and cook for another 5 minutes.

 

 

Finally add chopped coriander and turn off the stove.

 

 

 

 

 

Channa Corn Peas Pulav

Ingredients:

Basmati Rice	1 ½ cup
Channa (uncooked)	½ cup
Corn Kernels	½ cup
Peas	½ cup
Onion (chopped length wise)	1 cup
Tomatoes chopped	½ cup
Green chili	1-2
Cinnamon	1-2 inch
Bay leaves	2
Ani star	2-3
Chili powder	1 tsp
Channa masala powder	1 tsp
Ghee	1 Tbsp
Cilantro	few
Salt
Oil
To Grind:
Garlic	5-6
Ginger	1 inch
Fennel Seeds	1 tsp
Poppy seeds	1 tsp

 

Direction:

1. Soak Channa overnight (or 6 hours) and pressure cook with little salt for 5 whistles (not mushy). Soak basmati rice for 10 minutes.
2. Grind all the ingredients in the list to fine paste (soak poppy seeds in water for 10 minutes before grinding).
3. Heat oil and ghee in a pan, fry cinnamon, bay leaves, ani star next add onion green chilies sauté for 2 minutes, add the ground paste again sauté until raw smell goes.
4. Now add tomatoes and sauté until soft, in this stage add corn and peas sauté for 2 minutes. Add chili powder, channa masala powder and salt cook for another 2 minutes.
5. Finally add cooked channa and mix well again cook for a minute. Now add basmati rice and mix well.
6. Next transfer this to rice cooker or pressure cooker and add enough water (3 cups), salt and cook. Once it’s done add cilantro and serve with any rita or gravy.
   

    

Note: You can use tinned channa also it will reduce the cooking time add one cup.

 

 

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