Channa sundal

Channa sundal :
       A simple, tasty and healthy snack. This is also a part of many festival menu.

Ingredients :
White channa - 1/2 cup
Mustard seeds - 1/2 tsp
Urad dhal - 1 tsp
Curry leaves - few
Asafotedia - a pinch
Oil - 1/2 Tbsp
cocunut  - 2 tbsp

Method :

1. Soak channa in water overnight or atleast 8 hours.
2. Pressure cook or boil the channa dhal with salt and water until cooked.
3. If you press it with fingers, it should be easiy and soft.
4. In a pan, add oil and when it is hot, add mustard seeds, urad dhal, curry leaves and Asafotedia and
     fry nicely.
5. Add cooked chann and mix well.
6. Add grated cocunut and mix and switch well.

Healthy sundal is ready.

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Pal Payasam

Ingredients :
Milk - 4 cup
Sabodina - 6 Tbsp
Cashews and kasthuri - 20 pieces
Vermicelli - 1 cup
Ghee - 2 Tbsp
Sugar - 1/2 cup or to taste.

Method :

1.  Soak sabodina in water for few hours.
2. In a pan add milk and bring it to boil. Once it's boiling, simmer the flame and let it sim for 30 minutes. Switch off the flame and it cool.
3. In a pan add oil and fry cashews and dry grapes.
4. Remove cashews and dry grapes in a plate and add sabodina and water and let it cook. Stir in between so that it doesn't stick to the bottom.
5. Once it is cooked, add vermicelli and let it cook. Pls note that vermicelli cooks very fast.
6. Keep stirring so that it a doesn't stick in the bottom.
7. Once it is cooked let it cool too.
8. Add Cardomom powder and sugar.
9. Once it is cooled, add milk and check for sugar.

Traditional pal Payasam is ready.

Enjoy the joy cooking.

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