Mochai Sundal | Hyacinth Bean or Field bean Salad

>>  Friday, September 24, 2010

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Since having started back on a diet, thought having some salads in the evening will help. A while ago father in law had got these dried Anapa kayalu and its been with us. We normally make a kurma with it for Dosas. Athamma had soaked these in hopes of making something with it. Finally she said a salad will be much more better for the evening.

So this is how it ended up. With simple saute of onions, tomatoes, it can surely elevate to a different level! Best part being that this is liked by the boys too. Then enjoy eating these lentils provided we remove all other things that go in. Well to gain some you got to lose some!


Mochai Sundal | Hyacinth Bean or Field bean Salad 

Mochai - 1 cup
Onions - 1 medium
Tomato - 1 medium
Green Chili - 2 medium, chopped into fine pieces
Curry leaves - few
Coriander leaves - few
Mustard seeds, Urad dal - 1 tsp
Salt to taste
Oil - 1 tsp

Method to prepare:

Wash and soak the dried dal overnight. Pressure cook with very little water till soft.

Drain the water, keep it aside

Heat a non stick pan with oil. Add mustard seeds, Urad dal, curry leaves and onions. Saute will till the onions turn colour.

Then add chopped tomatoes, saute for 2 mins. Then add the cooked beans. Stir every thing well.

simmer with lid covered for couple of minutes.

Garnish with coriander leaves.

Remove and serve hot.

What other dishes do you make with Mochai?

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Manoharam - Indian Cooking Challenge for August ~ Step By Step Recipe!

>>  Wednesday, September 15, 2010

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Before getting into the details of this month's challenge, I would like to thank all my ICC members for getting event cross a year! Its been a year since we are challenging ourselves to try new and varied dishes. Thank you all again. Thanks to Padma for bringing this to my notice.

This month's Indian Cooking Challenge was Manoharam. Its a famous snack from Tamil Nadu. Though it may look like murukus, the final product is quite different. These are murukkus mixed with jaggery like in Chakkli. I once bought it from stores and really enjoyed it. But Amma had never prepared it at home.

This came out really well and everybody at home enjoyed it, especially with all of them helping in making this. Since I ended up making it only today, I couldn't do it on my own. But I was glad that Amma and Athamma enjoyed making this.



These recipes are from a cookbook authored by S. Meenakshi Ammal Vol 2. Lataji has been kind enough to share the recipes with us.

The recipes are measured in small quantities. As always we are expected to pound our own Rice flour and Urad Dal flour.

PS: Only and if only you can't grind it at home, please get it done in mill or worse use store bought flours..:)

Manoharam ~ Sweet Chakli Balls..


Fry the yellow moong dal.



Sieve it to a fine powder.
Wash and soak rice flour, pound to a fine powder

Take both the flours in a bowl

Add a tiny pinch of salt and ghee. (if the jaggary you are using is a variety that might have salty taste then you can completely avoid salt)


Adding little water, knead to a soft pliable dough.

Using a muruku press, press it down once the oil is hot.


like this it goes..
Drain to a kitchen towel.

Meanwhile get the Jaggary powered. The recipe calls for just 1 cup but we had to use 1/2 cup more.

Melt it in water, remove impurities


Bring to boil and cook till you get the consistency of a ball like this.


Once this is ready, immediately add the crushed murukus to the jaggary and mix well.

This is when you will really need multiple helping hands..everybody in the family pinched in to help. Careful with the heat though.

Press it down as a ball.

Allow it to cool down further.



Recipe 1:

Moong Dal - 1 cup
Raw Rice - 2 cups
Salt to taste
Ghee - 2 tbsp
Oil for deep frying.

Jaggery powder used in this recipe is 1 & 1/2 cup (packed upto level) 

Gadget: Murukku press with the three dot pore disc fitted in.

4 measures in volume (As in cups) of murukku bits to 1 heaped measure of powdered jaggery would work fine.

Method to prepare:

Wash and soak the rice for 15 mins. Drain and spread over a clean cloth to absorb excess moisture. You can shade dry the rice for 30 - 40 mins. Grind the rice to a very fine powder.

We couldn't use the dal raw, so dry roasted it. (recipe calls it to be used raw) then grind it until very fine too.

Measure two parts of rice flour against one part of moong dal flour. Mix well and add some salt to the mixture. Rub in the ghee to incorporate it well with the flours. Add water and knead to a dough that can be passed through the pores of the murukku press.

If you are making more than the mentioned measure, prepare the dough in batches, otherwise the murukkus become discoloured due to exposure to air.

Heat oil in a pan and on a moderately hot temperature press the murukkus in the oil and fry them until they are crisp. Remove with a slotted ladle and place on absorbent tissues to remove excess oil.

Once cool, break the prepared murukkus in tiny bits.

Measure this by volume and the powdered jaggery.

Take the jageery in a pan and add some warm water to it. Stir to dissolve and pass through a strainer to remove scum.

Place the dissolved jaggery in a pan and bring to a boil. Boil this down to a syrup of a rollable hard ball consistency. You may drop few drops of syrup in cold water and roll the syrup with your fingers to form a ball. Lift the ball off the water and drop it back into the water with force. You should be able to hear the sound of ball hitting the floor of the cup. This is the correct consistency.

Remove the syrup from the fire. Quickly add the bits of murukku and give a brisk stir in order that the jaggery syrup coats evenly on the pieces.

While still warm and the heat is of manageable warmth, Grease your palms lightly and roll the mixture in balls just about bigger than ping-pong balls in size.

Place them separately on a flat dish. Serve as such.

Optionally you may cut slices of coconut and add them to the jaggery and murukku mix prior to making the manohara urundais.




Recipe 2:

Raw rice - 4 cups
Channa dal - 2 cups
Moong dal - 2 cups
Salt to taste
A pinch of Soda-bi-carb
Oil for deep frying

Jaggery is 2 cups.( loosely packed, level)
Gadget: Boondhi ladle

Wash, soak, drain and pound the rice to a fine powder.

Powder both dals raw to a very fine powder. (Sun drying the dals prior to pounding makes the process a bit quick). Mix the pounded dals together.

Measure equal volume of dalcarb and with water mix to a batter of boondhi consistency.

Heat oil. Hold the ladle just over the pan and rub the prepared batter to drop as boondhis into the oil. Deep fry them until done.

Repeat the process until all the batter is used up.

For four parts of this boondhi, measure out 1 part of powdered jaggery.

Dissolve jaggery in water and strain the scum out.

Bring the jaggery to a boil and allow to boil and form a hard ball syrup.

Remove from fire and mix the boondhi to the jaggery.

When the heat is warm enough to handle, make balls of the mix with hands.

Place them apart on a flat plate until ready to serve.

If in both recipes someone wants sweeter manoharams just about one tablespoon will enhance the sweet.

To all my ICC members, please link your Manoharam post to Mr. Linky.


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Channa Dal Brown Rice | Healthy Diet

>>  Monday, September 13, 2010

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With a quest to try different rice varieties, Amma got herself a bag of brown Rice. Then she searched for recipes that can be made with Brown Rice. This dish was something she made couple of weeks before and we tried it again. 
Brown Rice is supposed to be healthier than the white rice and takes longer time to cook. So you really have to plan for it ahead. Plus the fact that digestion of this takes a bit longer time, it should be an ideal rice for diabetes. 

Cook this in different ways and plan for a variety in menu.



Ingredients Needed

Brown Rice - 1 cup
Channa Dal - 1/2 cup
Whole Ground nuts - 1 tsp
Ginger - 1", finely chopped
Garlic - 1-2 cloves finely chopped
Onion - 1 Medium
Mustard - 1/4 tsp
Curry leaves - 4-5 nos
Pepper corns - 1/2 tsp
Red chilies - 3-4
Salt to taste
Oil - 2 tsp







Method  to prepare

Soak Channa dal for 5 hrs or overnight. Soak Brown rice for 2 hours.

Heat a pressure cooker with oil, add curry leaves, onions, ginger and garlic, Peppercorns, Ground nuts, Red Chillis. Fry well. 

Drain the water from Channa dal, add to the pan. Fry well. Then add the drained Brown rice. Mix well.


Add 2 & 1/2 cups of water or more if you want it little soft. Pressure cook for 4 -5 whistles.

Serve hot.

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Announcing Kid's Delight ~ Finger Food

>>  Sunday, September 5, 2010

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Having done with the round up of the previous edition I was seriously thinking what could be best as the next edition. While discussing it with Priya whose cute daughter comes to mind whenever I remember our meeting few months ago, she suggested I could do Finger Food. Well with toddlers around Finger Food is surely most essential to cover.

Refer Wiki for more ideas on what Finger Food covers

Check out some more ideas 

The above is just a guidance. You can trust your creativity for more ideas I am sure.



So here is what you got to do.

Prepare a dish that will be a finger food.

Post on your blog from now till October 15th, 2010.

Once done, you can fill in your details in the form below for the event (if you face problem please mail me, I will address it) If you really can't send it across, mail it to spicingyourlife@gmail.com

Link back to this announcement and add the logo so that we spread the news on the event.

The dish prepared should have been accepted by your own kid, kid from your family or friends. Or even something that you loved eating as a kid. (Because the idea is to tell my kids that another kid loved this, there by making them eat it, thank you!)

The last date for the entries is 15th October 2010. You can send in as many entries you can. Older entries are welcome too if you link back this event.

Other ideas and suggestions are most welcome. I am hoping you will help me get better ideas!



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Kid's Delight ~ Colouring your Kid's Delight Round up

>>  Saturday, September 4, 2010

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Phew! Finally I was able to sit down to do this round up. Its been a worse type of week for me. Konda has not been keeping well. She had fever for couple of days and then is now down with cough. Hopefully the weekend should help her out. While I was also not keeping well, which prevented me from sitting on the comp to work. While my day job is not something that I can miss, looks like blogging takes a back seat.

I managed to visit each and every participant and enjoyed reading the entry. Hopefully I included everybody who sent in. Thank you very much.

I know this is going to be the shortest round up I have ever done. But didn't want to take much more time than this. Hope you will all enjoy going through the entries.

Remember I asked how you can colour your Kid's delight and my each and every entry that came is very pretty. About 60 of them came our way! I am sure all of us will have enough to try and get our kids eat.

A special thanks to Sanyukta Gour, Priya Suresh  & Nithya for sending me so many entries..



Asha's Ricotta-Mango Kalakand
Deepti's Vanilla Cup Cakes
Deepti's Mixed Fruit Smoothie
Indrani's Healthy Oat & Mango Smoothie
Ivy's Cheese Panna Cotta
Jaishree's Choco Puri
Jaishree's Chocolate Cake in cup
Jayashree's Watermelon Shake
Jay's Beetroot Pulav
Kavitha &Gayathri's Kesari
Nithya's Colour Mania Collection!
Nivedita's Tri Colored Chapatis and Tomato Chutney!
Nivedita's Biscuit Poli for Holi
Nutan's Blueberry Ice Cream
Nutan's Jackfruit Idly
Nutan's Blueberry Bread
Padhu's Papaya Smoothie Recipe
Padhu's Potato Sandwich Recipe
Priya Suresh's Mango & Chocolate Chips Bread
Priya Suresh's Beetroot & Banana Smoothie
Priya Suresh's Orange Lassi
Priya Suresh's Avocado Ice Cream
Priya Suresh's Strawberry & Yogurt Pops
Priyadarshini's Corn Pizza
Sanyukta Gour's Kiwi Summer Salad
Sanyukta Gour's Bi Colour Patty
Sanyukta Gour's Carrot Parantha
Sanyukta Gour's Sweet n Tangy Carrot chutney
Sanyukta Gour's Avocado garlic Spaghetti
Sanyukta Gour's Avocado rolls
Sanyukta Gour's Sweet n Spicy Egg Toast & finally a Colourful array of dishes from her again
Sayantani's Mango Sandesh
Sumarajesh's Fruit custard with jelly toppings
Suparna's Stuffed Spinach Parathas
Sushma Pinjala's Palak rice
Swapna's Beetroot Palya
Swathi's Triple berries and mango smoothie
Umm Mymoonah's Cherry Porridge Ice Cream
Umm Mymoonah's Whole wheat Avocado payasam
Usha's Mango Frozen Yogurt
Vegetarian Yogini Tri-Color Paratha
Vidhya Subramony Corn-Peas peta pockets with hummus
Vidhya Subramony Raviolli - A fusion in Indian style
Vidhya Subramony Curried Bean Wrap

I hope I have included everybody's in the round up, please let me know if otherwise.

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