16
Apr 17

Salted pongal (south Indian recipe)

Eating hotel food for days together can be boring, as outside food is high in fats, calories and sodium.

Home cooked food is healthy and safe; so why not to cook this simple and traditional recipe ‘salted pongal’. It is nutritious, appealing flavor, exciting taste and aroma; rather it is one pot balanced meal.

Traditionally it is the festive dish on the occasion of pongal festival in south India, served on banana leaf. In my opinion this traditional delicacy is very good for any day. It suits today’s office going and busy modern lifestyle, an excellent food for all of us.

Ingredients:

  • Raw rice: 100 gm. (1 cup)
  • Yellow Mung dal (split green gram)/paasi paruppu: 100 gm. (1 cup)
  • Ghee: 3-4 tablespoon
  • Cashew nut: 12-15no.
  • Salt: 1 teaspoon
  • Turmeric powder: 1 teaspoon
  • Cumin: 1 teaspoon
  • Black pepper: ½ teaspoon
  • Asafoetida: ½ teaspoon
  • Green chili: 1 no.
  • Ginger: 2” piece
  • Curry leaves: 1 twig

Preparation:

  1. Chop ginger and green chili into small pieces, keep aside.
  2. Coarsely grind the black pepper, keep aside.
  3. Wash rice and dal together and keep aside.

Method:

  1. Take an earthen pot, boil 5 cup of water, when water starts boiling; add mixture of washed rice and dal.
  2. Add salt and turmeric powder along with one tablespoon of ghee, cook until it is done. (About 10-15 minutes). Keep aside.
  3. After tempering/seasoning Salted pongal (south Indian recipe) is ready.
  4. Note: Pressure cooker can be used instead of earthen pot.
  5. Tempering/seasoning:
  6. Take fry pan, put 2 tablespoon of ghee, and fry cashew nut till light brown; take it out and keep aside.
  7. Add cumin seed, sputter it for few seconds; add chopped ginger, asafoetida, curry leaves and green chili; stir fry for few seconds on high flame, add crushed black pepper, put off the flame, Seasoning is ready.
  8.  Add seasoning and fried cashew nut in prepared pongal and stir it.
  9. Now Salted pongal (south Indian recipe) is ready to serve with masala Sāmbhar, ulundu vada, and pickles.
Salted pongal (south Indian recipe)

Salted pongal (south Indian recipe)

Ingredients

Ingredients

add mixture of washed rice and dal

add mixture of washed rice and dal

Add salt

Add salt

Add salt and turmeric powder

Add salt and turmeric powder

Add salt and turmeric powder along with one tablespoon of ghee

Add salt and turmeric powder along with one tablespoon of ghee

cook until it is done

cook until it is done

fry cashew nut

fry cashew nut

Add cumin seed

Add cumin seed

add chopped ginger

add chopped ginger

add chopped ginger, asafoetida

add chopped ginger, asafoetida

 

add chopped ginger, asafoetida, curry leaves and green chili

add chopped ginger, asafoetida, curry leaves and green chili

add crushed black pepper

add crushed black pepper

Tempering/seasoning

Tempering/seasoning

 Add seasoning and fried cashew

Add seasoning and fried cashew

20170114_183837

Salted pongal (south Indian recipe) is ready

Salted pongal (south Indian recipe) is ready

Salted pongal (south Indian recipe)

Salted pongal (south Indian recipe)

Salted pongal (south Indian recipe)

Salted pongal (south Indian recipe)

Salted pongal (south Indian recipe)

Salted pongal (south Indian recipe)

Salted pongal (south Indian recipe)

Salted pongal (south Indian recipe)

Salted pongal (south Indian recipe)

Salted pongal (south Indian recipe)


12
Apr 17

Wheat idli

Simple idli, but taste is different !

The use of wheat in south Indian recipe has leaded a new trend and taste. Serve as a snacks or meal which is very good in taste, you can serve it traditionally too, with Sāmbhar and chutney.

Ingredients:

  • Wheat: 1 cup
  • Boiled rice/parboiled rice: 1 cup
  • Urad dal (split black gram): half cup
  • Salt: 1 teaspoon

Preparation:

  1. Wash wheat, rice and dal each separately with water, so that all dust particles get removed properly.
  2. Soak wheat, rice and dal in separate bowl with double quantity of water for 5-6 hours or overnight.
  3. Grind the dal with equal amount of water to a very smooth paste (~ 10-15 minutes) in a ‘dosa grinder’ or ‘mixer grinder’. Keep aside.
  4. First grind the wheat with required quantity of water to a fine and smooth paste then add the rice into wheat paste and further grind with required quantity of water to a fine paste.
  5. Take out this paste and mix with dal paste, stir well cover the mixture; leave it for 5-6 hours for fermentation.

Method:

  1. After fermentation, stir the batter with ladle, if it is thicker add some water and salt to get the flowing consistency (as it is to be poured into cup), Smear the idli stand cups with little ghee/oil.
  2. Pour ladleful fermented mixture in idli stand cavity; place the idli cooker on the gas with a glass of water (~300 ml), place the idli stand into the idli cooker and close the lid.
  3. Cook until toothpick inserted near the centre of the idli comes out clean; it will take about 8-10 minutes.
  4. Take out this idly with the help of spoon, and transfer into serving bowl, Light fluffy idli is ready to be served with masala Sāmbhar and coconut chutney.
  5. You can also serve it with tomato onion chutney and dry sesame seed chutney.
Wheat idli

Wheat idli

Ingredients

Ingredients

Grind the dal with equal amount of water

Grind the dal with equal amount of water

Grind the dal with equal amount of water

Grind the dal with equal amount of water

First grind the wheat

First grind the wheat

First grind the wheat with required quantity of water

First grind the wheat with required quantity of water

grinded wheat

grinded wheat

add the rice

add the rice

fine paste

fine paste

mix with dal paste

mix with dal paste

leave it for 5-6 hours for fermentation.

leave it for 5-6 hours for fermentation.

Wheat idli

Wheat idli

Wheat idli

Wheat idli

Wheat idli

Wheat idli

Wheat idli

Wheat idli

Wheat idli

Wheat idli

Wheat idli

Wheat idli


11
Apr 17

Pudina raita (mint thayir pachadi/pachari)

Summer is going on its peaks and so does you your efforts to protect yourself from sun damage? You rely on sun protection methods like sun glasses, hats, but still you are unprotected; so you must add ‘pudina pachari’ every day and for real protection.

It is south Indian dip/raita traditionally served as a side dish of breakfast as well as in the meal.

Enjoy the real taste of pudina…

Ingredients:

  • Pudina (mint leaves): 100 gm.
  • Curd: 1 cup (100-150 gm.)
  • Salt: half teaspoon
  • Mustard seed: ¼ teaspoon
  • Cumin: ½ teaspoon
  • Split black gram: ½ teaspoon
  • Curry leaves: 8-10 no.
  • Asafoetida: 1 pinch
  • Oil: 1 teaspoon
  • Red chili: 1-2 no.
  • Dried coconut: chop into slice

Preparation:

  1. Clean and wash the mint leaf, grind coarsely, keep aside.

Method:

  1. Add the curd and salt into grounded paste of mint leaf blend them and transfer into serving bowl and pour the seasoning on it.

Seasoning:

  1. Take a small fry pan, put oil and heat on high flame, when smoke begins to come, add mustard seed, whole red chili, split black gram cumin and sliced coconut. Sputter it for few seconds, Put off the flame. Add asafetida. Spread this seasoning all over the prepared raita.Pudina raita (mint thayir pachadi/pachari) is ready to serve.
Pudina raita (mint thayir pachadi/pachari)

Pudina raita (mint thayir pachadi/pachari)

Ingredients

Ingredients

grind coarsely

grind coarsely

add mustard seed, whole red chili, split black gram cumin and sliced coconut

add mustard seed,
whole red chili, split black gram cumin and sliced coconut

add mustard seed, whole red chili, split black gram cumin and sliced coconut

add mustard seed,
whole red chili, split black gram cumin and sliced coconut

Add asafetida and curry leaves

Add asafetida and curry leaves

Add asafetida and curry leaves

Add asafetida and curry leaves

Pudina raita (mint thayir pachadi/pachari)

Pudina raita (mint thayir pachadi/pachari)

Pudina raita (mint thayir pachadi/pachari)

Pudina raita (mint thayir pachadi/pachari)

Pudina raita (mint thayir pachadi/pachari)

Pudina raita (mint thayir pachadi/pachari)

Pudina raita (mint thayir pachadi/pachari)

Pudina raita (mint thayir pachadi/pachari)

Pudina raita (mint thayir pachadi/pachari)

Pudina raita (mint thayir pachadi/pachari)


30
Mar 17

Rasam powder

Ingredients:

  • Mixed dal (Split pigeon peas, chana dal, urad dal and mung dal): 2 tablespoon
  • Red chili powder: 2 tablespoon
  • Cumin: 2 tablespoon
  • Black pepper: 2 tablespoon
  • Coriander powder: 2 tablespoon
  • Turmeric powder: 1 tablespoon
  • Asafoetida: ¼ teaspoon

Method:

  1. First grind cumin, mixed dal and black pepper on full speed, add remaining ingredients and grind to fine powder. Rasam powder is ready to store.
  2. When I made Rasam from this homemade rasam powder, thanks to the aroma, it does not take long time for my neighbor to know I am cooking rasam; it is amazing blend of hot spices with maximum aroma and flavor.
  3. An easy appetizer cooked easily with this spiced powder. I would like to suggest make it in small quantity, to retain the freshness of the aroma and flavor as with time it loses its aroma.
Rasam powder

Rasam powder

Ingredients

Ingredients

First grind cumin, mixed dal and black pepper

First grind cumin, mixed dal and black pepper

Rasam powder

Rasam powder

Rasam powder

Rasam powder


30
Mar 17

Drum sticks leaf & flower ka saag (murungai keerai poo poriyal)

In south India almost every house has drumsticks plant; ‘drum stick leaf and flower poriyal’ used to cook in every kitchen and every home. It is most common recipe in south Indian kitchen. It has magical properties and has medicinal value. It has wide benefits, as it is called wonder plant. It is particularly useful to those who suffer from knee pain as they provide great relief from pain and further it makes your skin glow.

Ingredients:

  • Drum sticks leaf and flower: 100-150 gm
  • Onion: 1 no. (Small)
  • Garlic paste: ½ teaspoon
  • Sesame seed oil/cooking oil: 2 table spoon
  • Salt: half teaspoon (as per taste)
  • Cumin: 1 teaspoon
  • Mustard seed: ½ teaspoon
  • Split black gram: 1 teaspoon
  • Red chili: 1 no.
  • Red chili powder: ½ teaspoon
  • Curry leaves: 1 twig
  • Asafoetida: 1 pinch
  • Turmeric powder: 1 pinch
  • Fresh scraped coconut: 1 tablespoon

Preparation:

  1. Chop onion, Keep aside.
  2. Grind scrapped coconut, cumin and chili powder, make coarse paste, and keep aside.

Method:

  1. Take fry pan put oil, when it smokes, add mustard seeds, red chili and split black gram, wait till it sputters. Add garlic paste, chopped onion, salt and turmeric powder; add drum stick saag and flower stir and fry for couple of minutes (keep it stirring otherwise it may burn), add curry leaves too.
  2. After few minutes it will change the color and start shrinking, put half cup of water. Cook for 3-4 minutes on medium lower heat. Add coarsely grinded paste, fry for couple of minutes. Put off the flame.
  3. Now Drum sticks leaf ka saag (murungai keerai poo poriyal) is ready to serve.
  4. Transfer into serving bowl; serve this as a side dish at lunch or dinner.
Drum sticks leaf & flower ka saag (murungai keerai poo poriyal)

Drum sticks leaf & flower ka saag (murungai keerai poo poriyal)

Ingredients

Ingredients

add mustard seeds, red chili and split black gram

add mustard seeds, red chili and split black gram

Add garlic paste

Add garlic paste

Add garlic paste, chopped onion

Add garlic paste, chopped onion

Add garlic paste, chopped onion, salt

Add garlic paste, chopped onion, salt

Add garlic paste, chopped onion, salt and turmeric powder

Add garlic paste, chopped onion, salt and turmeric powder

add drum stick saag

add drum stick saag

fry for couple of minutes

fry for couple of minutes

add curry leaves

add curry leaves

Grind scrapped coconut, cumin and chili powder

Grind scrapped coconut, cumin and chili powder

put half cup of water

put half cup of water

Add coarsely grinded paste

Add coarsely grinded paste

Add coarsely grinded paste

Add coarsely grinded paste

Drum sticks leaf & flower ka saag (murungai keerai poo poriyal)

Drum sticks leaf & flower ka saag (murungai keerai poo poriyal)