Skip to main content

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

Popular posts from this blog

Summer Grilling - Grilled Halloumi with herb/avocado spread and pineapple

Depending upon cultures, its interesting to see how people react to the advent of summer. In India, It was to confine yourself indoors for the fear of getting a dark tan, stepping out with an umbrella to shield oneself from the intense sun and a host of 'cooling' foods such as Yogurt rice, and chilled fruits. The very idea of grilling anything out in the blazing sun would send a shudder down the spine. Grilling over coals was confined to cooler months and the rainy season when vendors would stroll the streets with carts full of corn to be roasted in a 'Sigri' (a Coal oven made of sheet metal). In sharp contrast, With the advent of Memorial Day in the US of A, there's a scramble to get the  grills and  barbecues readied for cooking foods the way our   cave men ancestors used to. Meat, Meat & more Meat, with a tiny footnote for grilling veggie burgers and marinaded vegetables.  Well, if you can't beat 'em, Join 'em! While that rallying

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 any of their

Tweaking techniques for the twenties - Idli

  Just because something works doesn't mean it cannot be improved  - Letitia Wright (Shuri) , The Black Panther The iconic Idli has and always will be a signature Indian dish. As  a child, I'd watch my mother seat herself in front of the grinding stone  (attukal in Tamil) and spend the next couple of  hours making two different batters - one with parboiled soaked rice and the other - with hydrated Urad dal.  The starch batter usually went first, and was done relatively quick. the next one - with the lentils for some reason, took over an hour. By the time I grew up, the old grinding stone had been replaced with a blender. and my mother would ever so often wax nostalgic about the old stone ground batter and how the blender heated up the batter and made the idlies lumpy instead of the fluffy spongy ones she'd eaten as a child growing up in rural Tamil Nadu. As a teenager I once had the chance to make batter the traditional way and it was one serious workout but the texture of