Day 4 and time for a stir fried dessert!

Stir fried desserts..Now that's something you don't hear of very often, No, I do not plan to subject anyone to lentils served up as a dessert, (Although the concept is worth contemplating about.. Is it not?)
Adzuki beans are used in making bean cakes in oriental cuisines and its a natural ingredient to be paired with sweeteners. This is a traditional South Indian recipe which usually employs black eyed peas. I happened to have a bag of the adzuki beans at home and as is to be expected, I tend to favor the ingredient less used.

Adzuki Bean Sweet Sundal

You need:

1 cup dry Adzuki beans soaked for about least 2 hours
3 tablespoons ghee
1/4 cup cashews broken into bits.
3-4 pods cardamoms, seeds crushed
1 cup powdered Jaggery / Panela or 3/4 cups dark brown sugar.
1/3 cup fresh frozen shredded coconut

Cook the hydrated adzuki beans in adequate water until they can be squished easilywhen pressed between the thumb and finger.
Heat the ghee in a skillet and add the cashews. Fry until they turn a golden brown color. add the cardamom, the cooked beans and the sugar. allow the sugar/jaggery/panela to melt and cook down until the moisture is evaporated. Add the shredded coconut, stir to incorporate completely and serve warm.

Coming up for Day 5, the half way point - The iconic 'Thenga Manga Pattani sundal' ( Green pea sundal)

Bon Appetit!

Comments

Product Review: Ninja Mega Kitchen system and a recipe for Masala Dosa

One of the biggest reasons for attending conferences is the priceless experience of meeting fellow bloggers and get an invaluable exposure to all things culinary. This includes vendors with new products to savor and get inspiration from. I had no complaints about whatever appliances I had for making traditional Dosa (Traditional South Indian rice & lentil crepes) batter, a sturdy tabletop stone grinder that you could add the Urad dal, turn the timer on , and 30 minutes later, come back to a container full of fluffy, batter with the consistency of whipped egg whites. The The cons of this is the cleaning up, of the various parts, the roller, the grinding bin, the multiple trays on which the rollers need to be placed while transferring the rice & lentil batter, the invariable drips of thick batter on the counter.... you get the point, It takes quite a bit of time. I was pleasantly surprised when the appliance company, Ninja asked me if I'd like to try an...

Somewhat Rare Treats - Banana Stem Stir Fry

The banana tree has often been described as a perfect example of being totally useful from root to fruit. (well, considering that the 'tree' is in reality a mutant, giant grass, the description begs for quite a bit of clarification). The banana 'plant grows from fat squat entities called corms which are the actual stems of the plant, the 'trunk' in reality is the base of the leaves which are tightly layered in concentric layers. In terms of its use, other than the fruit, the inflorescence (banana flower) is often used as a vegetable in Asian cuisine, the leaves are used for wrapping food for steaming, as disposable plates and the occasional umbrella. The fibers from the exterior part of the stems are used for textiles as well as yarn. The core (or the heart) used for cooking consists of the central, compressed part of the stem, the part which cannot be peeled off in layers. Its been used as a folk remedy for kidney stones and thanks to its fiber rich...

Khandvi deconstructed.. Chickpea flour Spaghetti & Pappardelle Pasta

Khandvi may well be my all time favorite noshing 'tiffin' tea time snack & quite possibly because it can be pretty intimidating at first sight. a beautiful, almost impossible vision to behold, gossamer thin, jellied strips of chickpea flour & sour yogurt, tiny miniature savory Swiss rolls that delightfully wobble in your mouth before delicately disintegrating & gliding down your throat, making way for... the next little morsel!

Panfusine

Search This Blog