Carrot Coconut Sweet Sevai (Sweet rice noodles)

Amma surprises me in so many ways. In this age the zeal and enthusiasm she shows amazes me a lot. We make sevai often at home and the steamed noodles and the goodness of the simplicity of it, had made that as a comfort food for me. I love sevai with coconut milk or a simple thaalipu with mor milagai.
But this one was amma’s experiment and it was a real hit. Especially the kids loved it. U can have them for breakfast or dinner and serve it as a light dessert too.

The ready-made sevai is more common these days and I love the MTR brand which gives fluffy and soft sevai instead of poking dry ones. Make it atleast 15 minutes before serving so that the juices soak up the sevai well.

Ingredients:

Ready made sevai cooked as per the instructions on the pack – 2 cups
Grated carrot – 3 T
Grated coconut – 1 T
Cardamom powder – 1/4 tea spoon
Sugar – 2 T

How to make it ?

Mix the cardamom powder with sugar. Sprinkle the carrots, coconut and sugar evenly on the sevai. Toss well until the coconut and carrots evenly coat the sevai. Let it rest for 15 minutes. Serve warm.

I am sending this for JFI Carrot hosted by the lovely Cooker.

Thengaai Mangaai Pattaani Sundal

Marina Beach has become part and parcel of Chennaites. From the little kids to old men and women this is the most favorite place in Chennai.

And the beach visits that too in the evenings are always accompanied by a number of goodies thats so special to the Marina beach. You cannot escape from the sounds “thengai mangai pattaani sundal” as soon as you reach there. The same old sundal but what makes it so special there ? I really don’t know. but I have never come back without tasting some. A small cup full of this delicious sundal wrapped in a piece of newspaper is real delight. The crunchiness of the coconut gratings, the tangy bites that the raw mango pieces give out along with the soft delicious green peas is indeed a treat. And you get to snack it sitting on the beach sands.

Last weekend we all planned for a beach trip and Amma being so consious about the food we eat, this time made the sundal at home. But the rain God’s wished something else and the trip got cancelled. But nothing can stop us from devouring in this delicious sundal at home.

Ingredients:

Dry green peas – 1 cup (soaked overnight)
Salt – 1/4 teaspoon (or more to taste)
Coconut grated – 2 T spoon
Raw mango sliced into 1/2 inch pieces (with the skin) – 2 -3 T spoon
Msutard seeds – 1/4 teaspoon
Urad dal – 1/2 teaspoon
Dry red chillies (split) – 1 or 2
Peanut oil – 1 teaspoon
Asafoetida – 1 pinch
Curry leaves – 1 sprig

How to make it?

Wash and pressure cook green peas with 1/2 cup water and salt in a pressure cooker for 2 whistles (or cook it over the stove top with enough water until fork tender). Do not over cook and turn it to mushy. In a thick bottomed vessel heat the oil and add the mustard seeds and urad dal along with the split red chillies, asafoetida and curry leaves. When the mustard seeds start spluttering add the cooked green peas and stir to mix well. Add the grated coconut and green mango pieces and mix well. Switch off the stove.

Enjoy with a cup of tea!

And this goes to dear Sra’s My legume love affair Sra, I have kept my promise!!