Cannellini/ White Kidney Beans Sundal ~ Navaratri Special

Ingredients:
Cannellini Beans - 2 cans (19oz)
Urad Dal - 2 tsp
Mustard Seeds - 1 tsp
Turmeric Powder - 1/2 tsp
Asafoetida - 1/2 tsp
Curry Leaves - few springs
Fresh shredded coconut - 2 TBSP
Oil - 2 tsp
Salt - to taste

For the powder:  Fry in 1 tsp of oil and make a fine powder
Coriander Seeds - 2 TBSP
Channa Dal - 1 TBSP
Black Pepper - 1 tsp
Cumin Seeds - 1 tsp
Red Chilies - 3

Method:
Rinse the beans thoroughly and drain.
Heat oil in a skillet and splutter mustard seeds.
Add urad dal and fry until golden brown.
Add asafoetida and curry leaves.  Fry for 10 seconds and add the beans.
Add turmeric powder and salt.  Mix well.
Add the ground curry powder (desired amount)  and mix well.  Cover and cook for 5 minutes.
Add the coconut and mix well.  Remove from heat.
Serve hot.

Peanut ~ Sesame ~ Almond Ladoo for Navarathri

Ingredients:
Peanuts - 2 cups
White Sesame Seeds - 1 cup
Almonds - 1 cup
Powdered Jaggery - 2 cups
Cardamom Powder - 1 tsp

Method:
Dry roast Peanuts (with the skin)  to light brown.
Dry roast almond for 1 minute.
Dry roast sesame seeds until golden brown.
Let it cool.
Grind all of them into a coarse powder.
Add the powdered jaggery and cardamom.   Pulse until the natural oil releases from the nuts.
Transfer the ground powder to a plate and shape into desired size balls.



Happy Navarathri

Zesty Lemon Cake ~ Pressure Cooker Method

Ingredients:

All Purpose Flour - 1 3/4 Cups

Butter - 1/2 Cup

Powdered Sugar - 1/2 Cup

Yogurt - 1 1/4 Cups

Baking Soda - 1 tsp

Baking Powder - 2 tsp

Lemon Juice - 3 TBSP

Lemon Zest - 2 tsp

For the syrup:

Sugar - 3 TBSP

Lemon Juice - 3 TBSP

Water - 3 TBSP

Method:

1. Sift together the flour, baking soda and baking powder into a bowl.
2. In a bowl, cream together the butter and powdered sugar.
3. Add the yogurt, lemon juice and the lemon zest.  Mix well.
4. Add the flour and fold gently.
5. Heat a pressure cooker with some water and place a small cup inside.
6. Grease an eight -inch round cake pan with butter and pour the cake batter into the pan.
7. Place the cake pan on top of the cup that is inside the pressure cooker.  
8. Remove the gasket and cover the cooker with the lid without the weight.
9. Cook for 25 -30 minutes or until done.  Remove the cake from the cooker.
10. For the topping:  In a sauce pan, mix sugar and water and heat until sugar dissolves.  Stir in the lemon juice.
11. Pour the syrup over the hot cake .  
12. Let it cool completely before serving.

Recipe adopted from Sanjeev Kapoor's Chai - Nashta.