Thursday, January 28, 2010
Sunday, January 24, 2010
Wednesday, January 20, 2010
Friday, January 15, 2010
5 Arisi Sakkarai Pongal Recipe - Ingredients
Recipe Category: Dessert | Recipe Cuisine: South Indian
Raw Rice - 1 cup
Moong dhal - 3 tbsp
Coconut - 2 tbsp
Cashews - few broken and fried in ghee
Milk - 2 cups
Water - 2 cups
Salt - to taste
- First roast moong dhal and keep aside.Rinse rice and add it along with moong dal in a pressure cooker. Add 1 cup milk and 2 cups water.Make sure your pressure cooker is big enough the water milk and rice mixture should just be to 1/4th of the cooker so that it will not overflow.
- Pressure cook it for 3-4 whistles until soft. Mash it well with a laddle and add the remaining milk say 1/2 cup of milk in intervals twice and mix well.Allow it to boil for 3mins until its thick.Add required salt.
- Add coconut, ghee and give a quick stir.Add the ghee fried cashews and switch it off.
- Don't skip coconut here as its the only main ingredient that gives flavour to the pongal.
- Any veggie gravy will get along with this very well, so when combined and had, no salt is required!
Wednesday, January 13, 2010
- Dry roast oats for 2-3 mins until nutty aroma arises.Allow it to cool down and powder the oats in a mixer.Set aside.
- Now grind the nuts to a coarse powder seperately . Grind the dates to a smooth paste seperately.
- Mix all the ingredients together, add ghee / oil enough to roll them to a dough.Then press the dough with chapathi roller kept in between butter paper. Press firmly to flatten it. Then cut into squares and store in a clean airtight container and enjoy your guilt free snack!
- You can also use milk instead of ghee but the shelf period is less when milk is used.
- You can also roll them into balls or the shape you prefer.
Monday, January 11, 2010
Chana Biryani Recipe - Ingredients
Recipe Category: Lunch | Recipe Cuisine: South Indian | Recipe Reference: Indian Vegetarian Kitchen
Basmati Rice - 1 cup
White Channa - 1/2 cup
Big Onion - 1 chopped lengthwise
Ginger Garlic paste - 2 tsp
Garam Masala powder - 1 tsp
Thick Coconut Milk - 1/4 cup
Water - 1 and 1/4 cup
Ghee - 1/2 tbsp
To temper:Oil - 1 tbsp
Cinnamon - 1/2 inch piece
Bay leaf - 1
Cardamom - 1
To grind:Coriander leaves - 2 tbsp
Mint leaves - 2 tbsp
Small Onion - 5
Garlic - 4
Tomato - 1 big sized
Green chillies - 1
Coconut - 2 tbsp
- In a mixer add the ingredients listed under 'to grind' and grind to a fine paste.Soak channa in water overnight(atleast for 6-7 hours). Next day pressure cook it for 5 whistles and set aside.
- Rinse basmati rice, and keep soaked in water for 15mins. Heat oil in a pressure cooker add items listed under 'to temper'. Then add onions , ginger garlic paste and saute till golden brown. Then add the masala paste along with garam masala powder.
- Fry till raw smell leaves.Add salt, garam masala powder and give a quick stir. Then add cooked channa, basmati rice and mix well till masala is blended well.
- Then add coconut milk, water and pressure cook for 3 whistles. Once pressure releases add ghee and fluff it carefully with a fork.
- Channa takes time to cook(I usually leave it for 7 whistles) so I precooked for 4 whistles till 3/4th done then added it to the rice and gave 3 whistles. This way it is too soft perfect for biryani.
- You can also use black channa or any bean variety for making this biryani.
- Goes well even with plain raita.
Friday, January 8, 2010
Monday, January 4, 2010
I had a great weekend......shopping, relatives home visit, lazying at home, friends comeover and a lot more.......that I find it very hard to get back to the usual routine....Have started waiting for pongal hols :) Hmm coming to todays menu, I made this sooji roti long back and it was lying in my drafts for around 6months, so pulled it out. Wheat Sooji/Rava roti, is instant it can be done just like that.....Most of my recent/future recipes will be quick...am so lazy and now blame it on work and the kiddo :) And am sure this wheat sooji roti will be a better alternative to rava upma!