SWEET CORN SUNDAL RECIPES- SWEET,SPICY(2 VERSIONS)

 

Sweet corn sundal is a very easy and super tasty sundal recipe & this must be kids most favourite among all the navratri sundal recipes.But most of us don’t do it just thinking about its difficulty in removing the kernels from the boiled corn.Many of us use frozen corn & microwave it to make our job simple.But u can easily remove corn kernels from fresh corn too.Last year i found this simple & quickest way to remove corn kernels from a road side corn wala.With this method,making corn based recipes has become a breeze for me.To make you feel the same,i have shared that easy method with stepwise pictures,just go thro it and make this sundal instantly.Actually I wanted to post this sweet corn sundal recipe during last year Navratri but i couldn’t.So this year,as an interesting addition,i have shared two versions here.One is sweet corn spicy sundal(the normal one) and the other one is sweet corn sweet sundal.I hope this sweet version may be new to some of you.As spicy sweet corn sundal is common and well known to everyone,i wanted to try a sweet version with it.I just followed my Green gram sweet sundal & karamani sweet sundal recipes and prepared it.It was very nice n I loved it a lot.Basically i love the combination of sweet n spice.So i tempered this sweet sundal with a red chilli for mild spiciness and it lend a nice flavour to it.Do try this sweet sundal version.U may love it like me.The second version is a very simple one like other sundal recipes.To make it more colorful n healthy for kids,u can add grated carrot and green peas.It will be more appealing to the kids and they will sure love it.U can try this sundal with American sweet corn or Indian corn.Tastes good for both.Ok,lets see how to make this sweet corn sweet sundal and kara sundal.
Do check out my Colorful Rangoli sundal too !

 

 

Sweet corn sundal recipe - 2 verisons

Sweet corn sundal recipe for Navratri naivedyam !

 

Cuisine: Indian

Category: Navratri

Serves: Serves 2

Prep time: 15 Minutes

Cook time: 20 Minutes

Total time: 35 Minutes

 

INGREDIENTS

For sweet sundal Boiled Sweet corn - 1/2 no Grated jaggery - 2-3 tbsp Cardamom seeds - 1 no (crushed) Grated coconut - 2 tbsp To temper Cooking oil - 1 tsp Mustard seeds - 1/2 tsp Urad dal - 1/2 tsp Red chilli - 1 no ( pinched) For spicy sundal Boiled Sweet corn - 1/2 no Salt - as needed Grated coconut - 3 tbsp Ginger - 1/2 tsp ( finely chopped) Lemon juice - as needed To temper Cooking oil - 1 tsp Mustard seeds - 1/2 tsp Urad dal - 1/2 tsp Red chilli - 1 no Green chilli - 1 no Curry leaves - few Coriander leaves - few

METHOD

Peel the corn and wash it.Cut into two pieces and pressure cook it adding enough water.Remove n let it cool. Take a piece of corn in a plate and hold it straight.Run your knife from top to bottom by cutting the kernels. Collect the kernels in the plate.Separate it and keep it ready.U can refrigerate in a zip lock bag till use.. For sweet sundal,melt grated jaggery adding enough water to cover it.Strain the syrup and collect in a bowl.Add cardamom powder and set aside.Heat oil in a kadai and temper all the ingredients given above. Add the sweet corn and jaggery syrup.Mix well till the syrup is absorbed.Lastly add grated coconut and mix well. For spicy sundal,heat oil in a kadai and temper all the ingredients given above.Add the boiled corn kernels and mix well.Add salt,grated coconut n lemon juice.Mix well and switch off the flame immediately. Enjoy !

Note

For sweet version,u can replace jaggery with sugar.Adjust the quantity of jaggery based on the sweetness u like.

 

Do try this kids favourite sweet corn sundal for today’s navaratri neivdeyam

 

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Very good recipes Tags: sweet corn sundal recipes, Indian corn sundal recipes, sundal recipes, navratri recipes, easy sundal recipes, how to make corn sundal

Cornbread with Brown Rice

I've made several different types of cornbread over the years, but my basic yet classic preparation of cornbread always seems to remain a favorite with my husband and best friend Basil. There is nothing to it really expect the exceptional flavor of cornmeal with a tiny bit of sweetener which isn't even needed. I switched things up this time around though and included some cooked brown rice for added nutrition and substance. The nutty flavor of the rice was especially appealing and complementary to the grainy cornmeal.

This bread is excellent just smothered with butter or as an accompaniment to any meal, especially ones featuring soups and stews. Simplicity is bliss in this instance.

Cornbread with Brown Rice

Recipe by Lisa Turner Published on September 29, 2014 Classic yellow cornbread cooked with brown rice for a nutty and filling experience Print this recipe Ingredients: 3 cups yellow cornmeal 1 cup pastry flour 1 cup cooked brown rice (1/3 cup uncooked) 2 tablespoons coconut sugar (optional) 1/2 teaspoon sea salt 3 tablespoons sesame oil 2 1/2 to 3 cups water Instructions: Preheat an oven to 325° and grease a 9 x 5 inch loaf pan with oil. In a large bowl, combine the cornmeal, flour, brown rice, sugar if using, and salt. Rub the oil in with your hands. Gradually stir in the water until the mixture resembles a thick cookie dough. Heat the prepared loaf pan until hot but not smoking. Transfer the batter to the pan and bake for 30 minutes. Increase the heat to 350° and bake for another 50 to 60 minutes or until the bread begins to brown and small cracks form on the top of the loaf. Let the bread cool in the pan on a wire rack for 15 minutes. Gently invert the loaf onto the wire rack and let cool for another 30 to 40 minutes. Cut into slices and serve. Makes 1 9-inch loaf or 8 to 10 slices

Other recipes with cornmeal to try from Lisa's Kitchen:
Crusted Cornmeal Chickpea Potpie
Corn Cakes with Blue Cheese and Honey
Jalapeño Spoon Bread
Blue Cornmeal Bread with Goat Cheese, Sun-Dried Tomatoes and Jalapeños

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INSTANT KARAMANI SUNDAL RECIPE/BLACK EYED PEAS SUNDAL-NAVRATRI RECIPES

Some legumes like lobia/karamani/Black eyed peas,green gram/Pacha payaru and lima beans/mochakottai need not be soaked for making sundal.We can make sundal instantly by roasting them.Roasting gives a nice flavour to these legumes and makes the sundal tastes yummy too.I won't say it cooks super soft at the same time it won't be hard to chew.Last year I shared Instant white karamani sweet sundal with jaggery using the same method.Here u go, spicy instant karamani sundal for this year Navaratri.Lets see how to make this easy navratri sundal recipe today !Do try this easy,instant sundal and offer for today's naivedyam 

Instant Karamani sundal recipe

Instant karamani sundal for Navratri naivedyam

Cuisine: Indian

Category: Sweet

Serves: Serves 4

Prep time: 5 Minutes

Cook time: 15 Minutes

Total time: 20 Minutes

INGREDIENTS

1 cup - 250ml Karamani/Lobia/Black eyes pead - 1/2 cup( white or brown) Grated coconut- 1/4 cup or 3 tbsp Water and salt-As needed To temper Cooking oil - 1 tbsp Mustard seeds-1/2 tsp Urad dal-1/2 tsp Red chillies - 2 nos Curry leaves-few Lemon juice - few drops Coriander leaves-few Hing - 2 big pinches

METHOD

In a pressure cooker base,heat a tsp of oil and roast the karamani till it crackles.Keep the flame medium.The color turns dark and skin cracks with a noise.Press the grains well using the back of ladle.Add the required water & a pinch of cooking soda(optional to cook soft,but I dint add) and pressure cook in  low flame for 2-3 whistles. After the steam is released,open the cooker and keep aside.Do not drain the excess water.Heat oil in a kadai and temper as said above. Add the cooked karamani along with water.Let it boil for sometime.Leave little water behind( say 2 tbsp) and add the grated coconut.Mix well.Switch off the flame and drizzle lemon juice as needed ! Offer God n Enjoy !

Note

U can replace brown karamani with white ones. If u want to make very soft sundal,soak karamani for 2-3 hours after roasting and before pressure cooking.

Make this healthy karamani sundal instantly and offer God !

SAMAI SAKKARAI PONGAL/LITTLE MILLET SWEET PONGAL RECIPE

I am in the phase of trying varieties of millet recipes now.I have tried thinai idli,mixed millet sathu maavu,millet ladoo so far & shared the same here.Varagu,samai & kuthiravali recipes are in my try list for long time.To start with,i tried this samai sweet pongal recipe.Today being Navratri friday,i made this samai sakkarai pongal for my vilakku pooja.It tasted yummy.U can follow the same recipe & prepare varagu arisi pongal too.Soon i will share ven pongal recipe using varagu & samai here.To check out the health benefits of millet,their availability in Bangalore and for more informations with pictures,please click this link.

Samai sakkarai pongal recipe

Sweet pongal recipe using little millet

Cuisine: Indian

Category: Sweet

Serves: Serves 4

Prep time: 5 Minutes

Cook time: 15 Minutes

Total time: 20 Minutes

INGREDIENTS

Little millet/Samai - 1/2 cup Yellow moong dal - 2 tbsp Grated jaggery – 3/4 cup Ghee - 2-3 tbsp Water - 2.5 cups Cardamom - 2 nos Cloves - 2 nos Edible camphor - a pinch

METHOD

Wash the samai,drain n set aside.Heat n melt jaggery adding little water to cover it.After the jaggery is melted,strain the syrup and take it in a bowl. In a pressure cooker base,heat a tsp of ghee and roast the moong dal for a minute till u get a nice smell.Add 2.5 cups of water and the washed samai to it.Add a pinch of salt and pressure cook in low flame for one whistle.After the steam is released,open the cooker and add the jaggery syrup.Mix well and let it boil for a minute in low flame.Add 2 tsp of ghee at this stage to avoid burnt bottom.When the pongal starts to leave the sides of cooker,switch off the flame.In another pan,heat the remaining ghee and roast the nuts,cloves and add to pongal. Add a pinch of edible camphor and mix well ,serve ! Enjoy !

Note

U can replace samai with varagu too.But adjust water accordingly. No need to roast samai.U can also do it along with moong dal if necessary.

Make this healthy samai sweet pongal and offer God !

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Sindhi Curried Spinach and Vegetables

I adore spinach and this lusciously creamed green dish turned out to be a incredibly versatile one. Similar to the North Indian malai sak I made several years ago, this dish from the Sindh region of Pakistan is much heartier with more vegetables — potatoes, carrots, eggplant and peppers — as well as a more complex flavor. I put together this tasty curry to go along with coconut rice, but as I had lots left over, I served it the next day with scrambled eggs and later on as a chutney with samosas. This dish is perhaps not particularly photogenic, but I assure you, it's fabulous, especially considering the multiple ways you can serve this spicy vegetable-packed curry.

Sindhi Curried Spinach

Recipe by Lisa Turner Cuisine: Pakistani Published on September 25, 2014 Spiced and creamed Sindhi spinach curry loaded with vegetables — delicious served as a vegetable side dish, spooned on rice or eggs, or as a thick savory chutney Print this recipe Ingredients: 1 cup channa dal 1 tablespoon coconut oil or sesame oil 1 1/2 teaspoons cumin seeds 1 small red onion, diced 2 to 3 green chilies, seeded and finely chopped 1-inch piece fresh ginger, finely chopped 1 teaspoon turmeric 2 teaspoons ground coriander 1 teaspoon Kashmiri chili powder 1 teaspoon paprika 1/2 teaspoon amchoor powder 1/4 to 1/2 teaspoon asafetida 1 green bell pepper, seeded and chopped 1 small eggplant, sliced handful of green beans, trimmed and chopped 1 medium carrot, scrubbed and chopped 1 medium potato, scrubbed and cubed 2 medium tomatoes, finely chopped 1 lb (450 g) spinach, trimmed and roughly chopped 1/4 cup tamarind paste 1/2 cup fresh chopped dill (or 2 tablespoons dried) 3 tablespoons dried fenugreek leaves (methi), crumbled 2 teaspoons sea salt Instructions: Rinse the channa dal well under running water. Soak with enough water to cover for 1 hour. Drain, rinse, and set aside. Heat the oil in a large saucepan over medium heat. When hot, toss in the cumin seeds and stir for 1 minute. Add the onion and sauté for 5 minutes. Add the chilies and ginger, stir for another few minutes, then add the turmeric, coriander, chili powder, paprika, amchoor and asafetida, and stir for another minute. Add the green pepper, eggplant, green beans, carrot, potato, tomatoes and half of the spinach, a few handfuls at a time. Stir often for a few minutes. Then add 1 1/2 cups of water along with the channa dal. Bring to a boil, reduce the heat to low, cover, and simmer until the dal and vegetables are tender. Stir in the tamarind to combine and then add the remaining spinach, a few handfuls at a time, along with dill, fenugreek and salt. Simmer uncovered for another 10 to 15 minutes until the curry has thickened. Partially purée the mixture with an immersion blender and serve hot. Makes 6 to 8 servings

Other dishes featuring spinach to try from my kitchen:
Aloo Palak Paneer Pie
Chana Saag (Chickpea and Spinach Curry)
Saag Aloo (Spinach and Potato Curry)
Saag Paneer (Palak Paneer)

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NAVRATRI RECIPES-NAVRATHRI SUNDAL VARIETIES

Navratri 2016 starts on October-1st.Here is the collection of Navaratri recipes/Golu special recipes from my blog.Click on the pictures to see the recipe.Hope u find it useful.I am yet to add more sundal varieties and fasting recipes from this week.I will update this page as & when I add it.Thanks for visiting this page.Have a great Navratri celebration !

NAVARATRI –2016 RECIPES

GOLU IDEAS/HOW TO KEEP GOLU

SUNDAL VARIETIES

  

   

  
 

 RICE VARIETIES

  

    
   
  

NAVRATRI SWEETS & SNACKS

   
   

  

  
  

FASTING SNACKS

  
   

Wish u all a very happy Navratri celebration !

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Very good recipes Tags: Navratri recipes, Navratri.Navaratri recipes, Navarathri recipes, Navarathri sundal recipes, Navaratri golu recipes, Golu recipes, golu ideas, How to keep golu at home, Sundal recipes, Sundal varieties