Venpongal.( RICE AND GREENGRAM DHAL PONGAL )

Venpongal is one of the famous south indian breakfast recipe. This is healthy as it contains both protein and carbohydrates. This can given to young children as it is easily digestable. i  learnt this recipe from my mom.

Requirements:  

Raw rice - 1 cup

Green gram dhal (moong dhal) - 1/3 cup

Ghee - 1 tbs

Green chilly - 1  (Slit open)

Ginger - 1 inch piece.( Chopped)

Pepper - 1 tsp

Jeera - 1 tsp

urad dhal - 1 tsp

Cashews - 15 nos.

Curry leaves - 1 sprig

Jeera pepper powder - 1/2 tsp

Salt – to taste

Method:-

Mix raw rice and moong dhal . Wash thrice and drain.

Pour 4 cups of water and pressure cook for 3 whistles

Add  salt and mixwell with laddle.

Heat ghee in a pan add uraddhal , pepper , jeera , cashew, chopped ginger ,green chilly and curry leaves.

 When splutters add this into the pongal.

Add pepper jeera powder and stir well.

If desired add some more ghee and serve hot with

sambar and coconut chutney.

Mango burfee

   The season for mangoes is here. Mangoes are rich in beta- carotene which is converted to vitamin – A in our body. It is also rich in vitamin – c .

   My mom will make this burfee on family get- together. I like the mango flavour in the burfee.

Requirements:

Mango pulp  - 1 cup

Semolina  - 1 cup

Khoa – 1 cup

Sugar – 2 cup

Milk – 2 cup

Grated coconut ( fresh )  - 2 tbs

Ghee- 1 tbs

Cardamom powder – ¼ tsp

Method :

 Boil milk with sugar in a sauce pan.
Add in the mango pulp and mix well.

Put one tbs of ghee in a non-stick pan and fry semolina till it is light brown.

Pour the sweetened boiled milk and add coconut , khoa and cardamom powder.

Cook on low flame stirring continuously.

When the mixture thickens , pour into a greased tray.

Garnish with almonds and cahews.

Cut into desired shapes and serve.

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Egg plant (brinjal ) rice

 This rice which will be given for lunchbox. It is a perfect combo with pappad / vadam. Also be have with any raita.

Requirements :

 Brinjal – ½ cup

Cooked rice – 1 cup

To grind :

Coriander seeds – ½ tbsp

Cumin – ½ tsp

Pepper – 4 -5

Dry chilly – 5

Fenugreek  - ½ tsp

Dessicated coconut – 4 tbs

Seasoning

Oil / ghee -2 tbs

Mustard seeds – ½ tsp

 Curry leaves

Method :

Dry roast and grind the “to grind” ingredients.

In a pan , add seasoning followed by chopped brinjal and sauté well till brinjal are three –fourth cooked.

Can sprinkle little water to avoid burning.

Add grounded masala and sauté well till raw smell leaves.

Add cooked rice and stir well.

Spicy brinjal rice is ready to serve

Non oven white cookies ( panchu sweet )

 This sweet I read in a cookery book. It is easy to make within thirty minutes. It will be made with the ingredients available in home. This sweet will be soft that’s why the name panchu sweet.

Requirements :

All purpose flour – 1 cup

Ghee – 1 cup

Milk – 1 cup

Sugar – 3 cup

Cardamom powder – ½ tsp

Nutmeg powder – ½ tsp

Method :

Mix all the ingredients together.

Pour this mixture to thick bottomed vessel and bring to fire.

Stir continuously till the mixture won’t stick to the vessel.

You can make into desired shape using cookie cutter.

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Thengai kozhukatai

Happy vinayagar chathurthi

  I pray to god to grant everyone’s wish. Today is said to be lord ganesha’s birthday.

    Happy birthday ganeshji

  For his special day , we make kozukatai to offer him. There are many varieties of kozukattai. In our home we makes coconut porana kozukatai. It will be healthy snack. The  recipe follows

Requirements :

Raw rice – 1 cup

Jaggery – 250 g

Grated coconut – ¼ cup

Cardamom powder – ¼ tsp

Gingelly oil – 2 tsp

Salt as required

Water as required

Method :

  Soak raw rice for about four hours and drain completely.

Grind in the mixie and sieve to get fine rice flour.

Coarse rice granules can be used to make modak.

For a cup of rice flour , a cup of water is required.

Heat the required water along with salt and oil.

When the water boils lower the flame,  sprinkle the flour and keep on stirring to avoid lump formation.

Stir continuously for about fifteen minutes till the dough won’t stick to fingers when touched.

Allow to cool by covering with wet cloth.

Filling :

Mix the jaggery with half cup of water and bring to boil.

Add grated coconut and cardamom powder and mix well till thickens.

Make this in to small balls after it cools.

Make the dough into small circles and stuff the jaggery balls and make in to dome shape.

Cook in the steam for about ten minutes.

Kozukattai is ready to serve to lord ganesha.

Note :

Moulds are available in markets for making kozukattai.

 Can make with different stuffings.
sending to

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vinayagar chaturthi event at sharan's samayalarai

Taste of the Tropics–CoconutChef Mireille’s Taste of the Tropics with the theme of Coconut. 

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Flaked rice kheer (payasam)

  Payasam is the dessert which is served in most of south Indian marriages. There are many varieties of payasams. This recipe I tried with flaked rice. Flaked rice is rich in iron.

Requirements :

Flaked rice – 1 cup ( 250 g )

Milk   - 500 ml

Sugar  - 100 g

Cardamom powder – ½ tsp

Cashew – 5

Raisins – 5

Ghee – 1 tsp

Method :

Soak flaked rice in water for five minutes.

Bring milk to boil , then add soaked flake rice and stir well.

Add sugar and mix well.

Add cardamom powder to payasam.

Before serving garnish with cashew, almond and raisins fried in ghee.

Variation : can add freshly grated coconut.

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Mango Kesari

 Ingredients:

Sooji (rava)-1cup

Mango pulp – 1 cup

Sugar-1 ½cups

Water-1cups

Saffron-1/2 tsp

Ghee-3tbsp

Cardamom-5pods (crushed)

For Garnishing:

Raisins, ghee, fried cashews

Method:

Roast the sooji with a small amount of ghee and keep it aside.

Boil water in a heavy bottom vessel and add saffron to it.

Reduce the heat and add the roasted Sooji slowly (keep stirring while adding to avoid lumps).

Keep stirring until Sooji fully cooked (at this time the consistency will not be too loose).

Now add the sugar slowly while stirring it simultaneously.

You will notice the consistency loosening.

Add cardamom and mango pulp.

Keep stirring until the Kesari thickens.

It will start sticking to the bottom.

Now add the remaining ghee and stir well.

Garnish with raisins / cashews.

Serve hot or cold.

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Kadalaiparuppu payasam

  Payasam as we call in tamil nadu is a must dessert in any occasion be it a marriage or a small get together.

 It will be made as offering to god for pooja. It is a healthy and energetic recipe during fasting days.

   My mom makes this payasam during sashti days for lord muruga.

  Let’s move on to making the payasam , it is simple to make with easily available ingredients .

Requirements :

 Kadalaiparrupu ( channa dhal ) – 1 cup

Jaggery – ¾ cup

Cashew -5

Raisins -10

Milk – 1 cup

Grated coconut – 1 tbs

Cardamom powder – ½ tsp

Method :

Cook kadalaiparuppu till it is soft to press between fingers.

To this add boiled milk and jaggery.

Stir well till the jaggery completely dissolves.

Add cardamom powder , grated coconut and ghee.

Roast cashew and raisins in ghee and add to payasam.

Kadalaiparuppu payasam is ready to serve.

Serve hot or chill.

  I like  chilled payasam most.

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Bottle gourd peels chutney

  This chutney is made of bottle gourd skin peels. As we heard that all the nutrients of the veggies are nearby the skin. As we won’t use the skin we are deprived of the nutrients. This chutney tastes great with dosa and idly.

Requirements :

Bottlegourd peels – 1 cup

Onion – 1

Garlic – 2 cloves

Ginger – 1’’ piece

Tomato – 1

Dry chilli – 4

Mint leaves – 10

Coriander leaves – 2 tbs

Coconut – 4 tbs

Oil – 1 tsp

Method :

 Heat oil , add onion , chilly and saute well.

Add the bottle gourd peels , ginger , garlic and tomato. Sauté till raw smell leaves.

Grind along with coconut , mint leaves and coriander leaves.

Add required salt and half a cup of water while grinding.

Tempering Can be  add if required.

Serve with idli / dosa.

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Onion tomato mint chutney

  This chutney was a signature recipe of my mom. She makes this chutney for dosa. I like the combo very much. It is easy to make with simple ingredients.

Requirements :

Onion – 1

Tomato – 1

Mint  - 10 leaves

Urad dhal – ½ tsp

Oil – 1 tsp

Dry chilly – 3

Salt as required

Coconut – 1 tbs

Method :

 Heat oil in a pan , add urad dhal and fry.

Add chopped onion and tomato. Sauté well.

Add dry chilly , mint and mix well.

Grind along with coconut and salt.

Chutney is ready to serve with dosa.

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Lemon rice / Ellumichai sadham

  Ellumichampalam is lemon in tamil. This variety rice is simple to make and quick lunchbox recipe.

This rice is suitable to carry during travel. Aroma from the rice itself induces appetite.

Requirements :

Cooked rice – 2 cup

Lemon – 1

Oil – 1tsp

Mustard seeds – ½ tsp

Split urad dhal – ½ tsp

Curry leave – a sprig

Turmeric powder – ½ tsp

Dry chilly -2

Curry leave – a sprig

Salt to taste

Method :

 Heat oil in a pan , add mustard seeds . when it splutters add urad dhal.

Add split dry chilly, turmeric powder and curry leaves.

Take off from the stove and add juice of one lemon and salt to taste.

Mix this tempering to the cooked rice.

Serve with any pickle.

Jeera rice

   This rice is easy to make within few minutes. It is perfect dish which can be added in party menu.

Requirements :

Rice – 2cup

Cumin – 1 tbs

Cinnamon -  1 “ piece

Onion – 1

Ginger – garlic paste – 1 tbs

Butter / Ghee - 2 tbs

Method :

In a cooker , heat ghee , add cumin , cinnamon and fry.

Add onion and ginger garlic paste and sauté.

Add soaked rice and 1 ¾ cup of water and required salt.

Close the lid and cook for two whistles.

Serve with kofta curry or any spicy gravy.

COCONUT RICE ( THENGAI SATHAM )

   This rice I make as prasadham for goddess sakthi during Saturdays.

Requirements :

Cooked rice – 1 cup

Coconut ( grated) – ½ cup

Groundnut (roasted ) – 4 tbs

Seasoning :

Coconut oil – 1 tbsp

Mustard seeds – ½ tsp

Gram dhal – ½ tsp

Urad dhal – ½ tsp

Dry chili  - 4

Curry leaves

Method :

Heat oil add the seasoning  followed by grated coconut.

Sauté well. Add groundnut and required salt.

Add cooked rice to this mixture and mix well.

Serve with potato chips.

Instant Ragi dosa / Finger millet dosa

 This dosa is easy to make within minutes. No sidedish is needed. It is healthy dosa as ragi is rich in calcium and fiber. It contains B- vitamin.

Requirements :

Ragi flour – 2 cup

Dosa batter – 1 cup

Shallots – 10

Green chilly – 4

Curry leaves – a sprig

Salt as required

Method :

In a bowl , mix ragi flour , salt , dosa batter , chopped shallots , green chilly and curry leave with water to dosa batter consistency.

Heat griddle , pour a ladle full of batter and spread into dosa.

Cook on both sides.

Ragi dosa is ready to serve.

Serve with any chutney. Coconut chutney will be right combination.

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Chole / Chickpea gravy

 Garbazeno beans ( chick peas ) is called as channa in india. Kondaikadalai in tamil. There are many dishes which are made using this chick pea. This chole is popular Punjabi sidedish.  

Requirements :

Chick peas – 1 cup

Onion – 1

Chilly powder – 2 tsp

Chole masala – 2 tsp

Ginger garlic paste – 1tsp

Cumin seeds - ½  tsp

Amchur powder ( dry mango powder )– 2 tsp

Coriander powder – 1 tbs

Cumin powder -1 tsp

Tea bag – 1 (optional )

Oil – 2tbs

Salt to taste

Method :

Soak the chick peas for overnight.

 Pressure cook the chick peas with the tea bag for 3 whistles . Drain and keep aside. Discard the tea bag.

Heat oil , add cumin seeds. When it crackles , add onion , gingergarlic paste and sauté well.

Add add the dry powders , salt and stir well.

Add the chickpeas and a cup of water and mix well. Simmer for 10 – 15 minutes.

Garnish with coriander leaves.

Note : can substitute tamarind pulp instead of Amchur powder.

Vazhaipoo(banana flower) vada:

requirements
banana flower-quarter portion from the whole
channa dal 1 cup
thoor dal 1 handful
ginger 1 piece small
garlic 1 flakes optl.
red chillies 2 to 3
saunf 1 tsp
jeera 1/2 tsp
salt.

Clean the banana flower and cut them coarsely. Take a quarter cup of butter milk and put the cleaned cut flower with haldi. Cook them. Drain the butter milk and wash with water once again.


Meanwhile, soak dals for 2 hrs and drain the water. Grind dals with other ingredients coarsely and before grinding, as usual, take a handful of dhals separately. Once done, keep aside and put the cooked flower and run for one time(coarse texture is fine).


Mix dals, ground flower & whole dals and prepare vada. Deep fry in oil and wait till it turns into golden brown color.

Brinjal N Channa gravy

 This combination of brinjal and channa is a delicious one . Itried this for first time and it tasted great.

Requirements :

Brinjal – 1 cup

Chana dhal – 1 cup

Pearl onion  - 10

Tomato – 1

Tamarind juice – ¼ cup

Chilly powder – 1tbs

Coriander powder – 1 tbs

To grind :

Grated coconut – 1 tbs

Ginger – 1” piece

Garlic – 2 cloves

Seasoning :

Oil

Mustard seeds

Curry leave

One red chilly

Method :

Soak chana for 5 hours.

Heat pan , add seasoning and onion , sauté well.

Add brinjal and chana along with tomato and masalas.

Add tamarind water and required salt.

When the  vegetables cooked , add grounded coconut paste and allow to boil.

Serve with plain rice / roti.