MASALA PORIKADALAI

INGREDIENTS:

Whole roasted channa dal / Chutney kadalai - 1 cup
Channa dal flour - 1 1/2 cu
Chilli powder - 2 tsp
Salt to taste.
Asafoetida.

METHOD OF PREPARATION:

1) Make batter with flour,chilli powder,salt and asafoetida.Make batter very thick.
2) Mix roasted dal in the batter and deep fry them.

Sending this to srilekha's EFM - Savories Event , Srivalli's My Legume Love Affair Event and Susan's Event

SAKKARAI PONGAL

It is a traditional way of cooking pongal in pots . We used to tie turmeric and flowers around the pot .Decorate them with Sandal powder and kumkum .

Sakkarai pongal is the main special recipe prepared on Pongal . Rice and moongal cooked with Jaggery .

SWEET PONGAL / SAKKARAI PONGAL :

INGREDIENTS:

Rice - 1 cup
Moong dal - 1/4 cup
Jaggery as ur wish --i used 200 gms
Cashews,Badam and elachi --few numbers
Ghee

METHOD OF PREPARATION :

1) Boil water in a pot . Once it starts boiling , add rice and dal.
2) Leave in medium flame and cover it with a lid.
3) Meanwhile dissolve jaggery with hot water and filter the impurities .
4) Once the water in rice is drained completely , add jaggery syrup and mix them well .
5 ) Add 1 cup of ghee , stir it up. Leave it flame till it thickens .
6) Garnish it with ghee roasted cashews,badam and elachi .


Sending these to FIC - YELLOW hosted by Sunshinemom ,Sankranthi festival by Priti , Srivalli's My Legume Love Affair Event and Susan's Event .and Sudeshna's Festival of Rice.Click here .

SEEYAM

Sending this to srilekha's EFM - Savories Event , Sudeshna's Festival of Rice.Click here and Srivalli's My Legume Love Affair Event and Susan's Event .



INGREDIENTS :

Moong dal - 1/4 cup
Coconut and Jaggery - 1/4 cup each
Dosa batter as per requirement

METHOD OF PREPARATION:

1)Pressure cook moong dal with a spoon of oil and a pinch of turmeric powder for 1 whistle .Allow it to cool and keep aside.
2) Meanwhile ,heat kadai ,add jaggery with little water and wait it gets completely dissolved.
3) Then add grated coconut to this and stir for some time.
4) Then add dal to it and mix them well.
5) Turn off the flame and allow it to cool.
6) Heat oil for deep frying .Make small balls out of dal mixture , dip it in dosa batter and deep fry them .

Serve hot........a simple sweet evening snack.
5) Turn off

CHICKEN BIRIYANI - SUNDAY'S SPECIAL.

INGREDIENTS:

• Chicken - 1/2 kg
• Rice - 1 cup
• Chilli powder - 1 1/2 tsp
• Garam masala powder - 1 tsp
• Lemon - 1
• Split green chillies - 2
• Onion - 1
• Tomato - 1
• Curry leaves , Coriander leaves
• Salt to taste
• Ginger - garlic paste - 1 1/4 tsp
• Curd - 1/2 tsp
• Cinnamon - 2
• Cloves - 1
• Bay leaves - 2

METHOD OF PREPARATION :

1) Marinate chicken with ginger-garlic paste,chilli powder , garam masala powder , salt,turmeric powder and curd for 30 minutes.

2) Soak rice for 20 minutes.
3) Heat oil or ghee in pressure cooker . Once hot add whole spices, chopped onion . Saute till onion becomes tender.

4) Then,add chopped tomato , salt and green chillies. Followed by ginger-garlic paste, Biriyani masala, Chilli powder, Coriander powder, Garam masala and mix it well with little water.

5) Add marinated chicken,salt and saute for 10 minutes .

6) Finally add rice and 1 cup of water and 1 tsp of lemon juice.

7) Pressure cook for 3 whisltes.  Remove from the flame and allow the steam to leave.Garnish with Coriander leaves/ Pudina.

Sending this to Sudeshna's Festival of Rice.Click here

BRINJAL RICE/ VANGI BATH

INGREDIENTS:

Rice - 1 cup
Brinjal - 200 gms
Onion - 1
Turmeric powder - 1 tsp
Salt to taste
Ginger garlic paste - 1 tsp
Garam masala powder - 1 tsp
Green chillies - 2

For Tadka :

Mustard - 1 tsp
Channa dal - 1 tsp
Jeera seeds - 1 tsp
Curry and Coriander leaves.

To grind :

Coconut - 3 pieces
Coriander seeds - 1 tsp
Fennel seeds - 1 tsp
Peanuts(roasted) - 1 tsp

METHOD OF PREPARATION:

1) Soak rice in water for 20 minutes.

2) Meanwhile , heat oil in a pressure cooker . Once hot, add mustard, jeera, channa dal and dried curry leaves . 

3) Once it splutters , add chopped onion and green chillies, saute till tender .

4) Then, saute the grinder masala, ginger-garlic paste, turmeric powder, garam masala and chilli powder well till the oil separates out. 

5) Then add chopped brinjals, mix it well with the masala for 3 minutes. 5) Add 1 cup of water for 1 cup of basmati rice. 5) Finally add soaked rice. Pressure cook for 1 whistle and leave in dum for 10 minutes. Allow the steam to leave. Open the lid and mix it well before serving. Garnish it with coriander leaves. Serve hot with raitha or any kurma . Sending this to Sudeshna's Festival of Rice.Click here

CHEESE VEGETABLES SANDWICH

INGREDIENTS:

• Bread - 1 small pack
• Mixed vegetables - 1 cup 
• Onion -  1 sliced
• Tomato - 1 sliced
• Cheese slices
• Onion - 1
• Garam masala - 1 tsp
• Chilli powder - 1 tsp
• Salt to taste

METHOD OF PREPARATION: 

1. Heat oil in a pan. Add sliced onions and tomatoes and saute till tender.

2. Then, add the vegetables, salt and all spice powders . 

3) Once done , take a bread loaf. Spread butter in a loaf and placed it in the hot dosa tawa.

Flip to its side.

4) Place a cheese spread , spread a loaf with paneer. Place the other loaf over the other and press slowly over the edges. Flip once in between to avoid burning.

This also goes to Bread Mania Event.

This goes to srilekha's EFM - Savories Event

BOTTLEGOURD HALWA

INGREDIENTS: 

Bottlegourd- 100 gms ( 1 cup cubed)

Sugar- 1/2 cup 

Cashews - 10 pieces 

Elachi powder - 1 tsp 

Ghee as required. 

METHOD OF PREPARATION: 

1) Peel the skin of bottlegourd and blend them finely with little water in a mixer.

2) Boil the blended bottlegourd till the raw smell leaves and cooked well.

3) Meanwhile, prepare sugar syrup with 1 cup of water. Boil till string consistency.

4) Add ghee roasted cashews,elachi powder to the boiling bottlegourd. Mix them well. 

5)Add in the sugar syrup and mix them till the mixture gets into halwa proportion without sticking to the kadai. Add 2 more tbsps of ghee.  Give a continuous mix till done.

Serve hot.

CARROT JUICE

INGREDIENTS :

Carrot - 1 medium
Boiled,cold milk - same measure of carrot juice
Sugar to taste

METHOD OF PREPARATION :

Slice carrot , blend in a blender with little water . Extract the juice and mix them with milk and sugar.

Sending this to sangeeth's Eat healthy during Pregnancy Event .

My other entries are

Guava Milkshake
Apple Milkshake
Pomo juice
French beans curry
Bread Recipes
Egg Recipes

PARUPPU URUNDAI KULAMBU / FRIED LENTIL BALLS CURRY

INGREDIENTS:

Onion(big)-2

Tomato-2

Tamarind-lemon size

Cumin Seeds-1/2 tsp

Mustard seeds-1/2 tsp

Methi Seeds-1/2 tsp

Curry and coriander leaves

Sambar powder-2 tbsps

Turmeric powder-1/2 tsp

Salt to taste

Toor dhal-1/4 cup

Channa dhal-1/4 cup

Ginger-1 small piece

Garlic cloves-2

Green chillies-2

TO GRIND:

1) For Masala:

Onion-1,Tomato-1,jeera-1 tsp,grated coconut-4 tbsps

2)For Balls:

Soak toor dal and channa dal in water for 1/2 an hour.

Toor dal,Channa dal,ginger,garlic,coriander and curry leaves,salt,green chillies.Grind without water.Make small balls.

You can either shallow fry for few minutes or steam in Idli pan or directly drop in the kulambhu, when it is boiling.

METHOD OF PREPARATION:

1) Steam the balls till done and leave aside.Meanwhile,soak tamarind in water.

2)Heat oil in a kadai.Add mustard seeds,cumin seeds,methi seeds,curry leaves, green chillies.When it splutters add finely chopped remaining onion.Fry till onion is part-cooked.

3)Then,add chopped tomato and fry them till tomato mixes well with onion.

4) Then add sambar powderand salt.

5)Add grind mixture to it and pour thick tamarind extract.Leave to boil.

6) Then add fried balls to the kulambu.Stir slowly.Cover with a lid.Leave in slow flame until oil separates out.Add coriander leaves before taking from the flame.

Serve hot with rice. 

Sending this to sangeeth's Eat healthy during Pregnancy Event . My other entries are Wheat Onion Dosa Dal Omelet Radish Chutney This recipe also goes to Srivalli's My Legume Love Affair Event and Susan's Event

SWEET CORN KURMA

INGREDIENTS:

Sweet Corn - 1 cup

Onion - 1 

Garam masala powder - 1 tsp 

Turmeric powder- 1 tsp

Chilli powder- 1 tsp

Sour chilli tomato sauce - 2 tsps

Curry leaves

Salt to taste.

METHOD OF PREPARATION : 

1) Heat oil in kadai . Add mustard and jeera . When it splutters , add chopped onion and saute till tender . 

2) Add corn ,garam masala and little water .Add salt. 

3) Mix sauce and spice powders. Add little water and cover with a lid, wait till it gets cooked. 

4) Garnish with coriander leaves before removing from flame.

 

Serve hot with chapathi. This goes to Sharmi's Cooking for Kids - Corn. My other entries are : Simple Breakfast Corn Semiya Upma