Paal Payasam

Paal Payasam is popular in Tamil Nadu and Kerala. It is a traditional sweet done on weddings and festivals.

Ingredients
Milk - 1/2 Litre
Rice - 1 cup
Water - 1 cup
Condensed milk -1/2 cup(optional)
Sugar - 1 1/2 cups
Cardamom powder(Elaichi) - 1 tspn
Ghee - 1 tspn
Cashew and raisins - 2 tspns

Preparation Method
In a vessel, keep milk in low flame.
Wash rice and add to the milk.
Keep a close watch so its not over cooked and burnt. Stir frequently.
Once rice is cooked in milk if it is too thick in consistency add little water. Since it will become thick later.
Add sugar and stir.
Add condensed milk(Optional I used milkmaid)

Allow it to boil and become thick in consistency
Add cardamom powder
Fry cashews and raisins in ghee and garnish it.

This is very tasty you can serve hot or chilled.

This is also famous in latin america called Aroz con leche with slight variation by adding cinamon.

Vengaya Sambar(Onion Sambar)

A yummy mouth watering Vengaya sambar(onion sambar) with vendakka poriyal or beans poriyal combination is very tasty.

Ingredients

Onion - 2nos (Big)

Toor dal - 1 cup

Curry leaves - 2 tspns

Oil - 5 tspns

Tamarind - 1 lemon size

Jaggery - 1 small piece
Salt

For masala(grinding)

Coriander seeds (daniya) - 2 tablespoon

Dry red chilli - 4 nos

Kadala parap(Bengal gram) - 2 tspn

Urad dal - 1 tspn

Venthayam(Methi seeds) - 1/4 tspn

Grated coconut - 2 cups
Cinamon (pattai) - 1 small piece
Preparation methodSoak tamarind in hot water for few mins and squeeze it.
Chop onions to medium size pieces.
In a Kadai, add 2 tspns oil and fry the above masala ingredients without coconut till dal is brown. Add coconut while grinding in mixie and grind it to a fine paste with little water.
In the same kadai, add 2 tspns of oil add onion and saute till soft. Add little salt.
Cook the toor dal and keep ready.
Keep a vessel on stove and add tamarind water. Now add onion to this and allow it to boil.
Add the grinded masala to it and boil.
Add curry leaves
Add dal mix well and allow it to boil. Add water if necessary.
Add salt
Add jaggery for taste. Stir well and boil.
Season it with mustard.

Vengaya Sambar is ready to serve. It can be served with idlis, dosai or rice.

CURD RICE

CURD RICE IS VERY DELICIOUS. IN SOUTH INDIA MOST OF US END THEIR DINNER OR LUNCH WITH CURD RICE. THIS IS GOOD FOR REDUCING THE ILL EFFECTS OF SPICY FOODS.


INGREDIENTS
RICE - 1 CUP
CURDS - 1 CUP
MILK - 1CUP
POMAGRANATE - 1/2 CUP
MUSTARD - 1/2 TSPN
OIL - 2 TSPNS
SALT

METHOD
COOK RICE LITTLE SOFT BY KEEPING 1/2 CUP EXTRA WATER. ALLOW IT TO COOL.

SEASON THE RICE WITH SPLUTTERED MUSTARD SEEDS.

NOW MIX SALT, MILK AND CURDS, POMOGRANETS TO THE RICE AND MIX WELL.
BEFORE SERVING YOU MAY GARNISH WITH ADDITIONAL POMOGRANATE ON TOP.

TASTY CURD RICE IS READY TO SERVE.

ALTERNATE MIXINGS -

1. SEEDLESS GRAPES AND CASHEWS.

2. FINELY CHOPED RAW MANGOES

3. WITH GREEN CHILLI, GINGER, CORIANDER LEAVES AND CURRY LEAVES

TIP:

FOR RICH TASTE AND THICK CURD RICE, YOU MAY POUR THE HOME MADE YOGURT TO THE CLEAN WHITE CLOTH, MAKE A BALL LIKE, TIE IT TIGHT AND HANG IT INSIDE YOUR FRIDGE. KEEP A BOWL BELOW FOR THE EXCESS WATER TO GET COLLECTED. AFTER COUPLE OF HOURS THICK CURD WILL BE READY TO USE.

Rice Adai(Dosa)

It is called Verum Arasi Adai in tamil. A different in taste. This is simple, tasty and easy to prepare.

Ingredients
Boiled rice - 2 cups
Grated coconut - 1 cup
Salt

Method
Soak boiled rice in water for 6 - 8 hours
Grind in mixie with grated coconut to smooth paste
Add salt and leave for 3-4 hrs for fermentation
Then pour batter on skillet like dosa
Cook on reverse side also.

Rice Adai is ready to serve. This can be served with coconut chutney or onion chutney.

PS - If batter is leftover can be kept in fridge and used.

CAPSICUM BATH

A TASTY CAPSICUM RICE. MUST TRY.........


INGREDIENTS
RICE - 1 CUP
CAPSICUM - 2NOS
POTATO - 1 NO
TOMATO - 1 NO (CHOP ALL VEGE INTO SMALL PIECES)
CURRY POWDER - 4 TSPNS (VANGIBATH POWDER)
MUSTARD - 1/2 TSPN
OIL - 4 TSPNS
SALT
PREPARATION METHOD
COOK RICE AND KEEP IT SEPARATELY
IN A PAN ADD OIL, MUSTARD. ALLOW IT TO SPULTER.
ADD TOMATO AND SAUTE
ADD POTATO AND CAPSICUM AND SAUTE
ADD SALT
ONCE THE VEGETABLES IS COOKED ADD CURRY POWDER AND COOK TILL RAW SMELL GOES THEN MIX WITH THE RICE.

SERVE CAPSICUM RICE WITH RAITHA OR PAPAD.

VARIATION - INSTEAD OF TOMATO CAN USE ONION.

MIXED DAL

This is a gravy and side dish cooked with Bengal gram, Moong dal and Tor dal (Lentils)

INGREDIENTS
Bengal gram - 1/2 cup
Moong dal and Toor dal - 1 1/2 cups(Mixed)
Onion - 2 nos
Tomato - 2 nos
Red chilli powder - 2 tspns
Oil- 2 tsps
Mustard - 1 tspn
Cumin(jeera) - 1 tspn

Coriander leaves (cilantro) - 2 tspns
Green chillies - 2nos (optional)

Salt

PREPARATION METHOD

Wash and cook dal together in cooker.

Chop onion and tomato to medium size.

Heat a kadai, add oil, mustard and jeera. Saute for few mins.

Add onion and saute until soft.

Add tomato and saute until it cooks.

Add salt.

Now add ready dal and mix well.

Add chilli powder.

Add little water if required.(Do not add more water as it should be semi-liquid)

Allow it to boil (check for salt and add if required)

Garnish with coriander leaves.

Also can squeeze a lemon(optional).

Dal is ready to serve.

Serve hot with chapathi or rice.

Dishes prepared on pongal for lunch

Cooking on auspicious/festival days are prepared without onion and garlic. So for the recipes with onion you can omit that and prepare.

To read more about Pongal click here.

Sakkarai Pongal

Steamed Rice
Paruppu
Kootu

Poriyal

Any veggie Sambar



Rasam

Dal Vada



 

Happy Pongal!!!!!

Happy Pongal and Makara Sankranthi!!!!

Bogi Pongal is on 13th January 2009
Pongal is on 14th January 2009
Kanum/Mattu Pongal is on 15th January 2009

Pongal is a harvest festival for Tamilians. This festival is celebrated by all Hindus in South India called Tamilians. Pongal means overflowing.......They cook rice mixed with jaggery and milk which is very delicious. While cooking they allow it to overflow. In villages they cook in open place near temple. Group of people cook together and pray to god for the prosperity. Decorate house with kolams.

Celebrate this festival with family buying new clothes and enjoying. Children love to munch sugarcane.

In Karnataka it is called Makara Sankranthi. They have customs of distributing till seeds mixed with jaggery, ground nuts, dry coconut and sweetened jeera. They also make sugar candies in different designs like round, chariot, birds, etc which is yummy.

Traditional method of preparing pongal

Ingredients
Rice – 2 cups
Green gram(Moong dal) – ½ cup
Jaggery - 3 cups
Ghee – ½ cup
Cashews and Raisins – 6 each
Water – 6 cups
Milk – 1 cup
Grated coconut – 1 cup

Preparation Method
Keep the Oven clean with kolam (design)
Add Milk in a vengala panai (Bronze pot)
Tie the Manjal Kombu(Turmeric plant) to the Panai(pot).
Wash rice and green gram(moong dal). Add it to panai with water.
Rice and green gram to be cooked soft.
Keep a separate vessel with little water and add jaggery. Once it is dissolved, filter the mud particles and make the liquid to form little thick in consistency.(If u like more sweet you can add more jaggery) Now add it to cooked rice and mix well. Allow it to boil well for some time in medium flame. Keep stirring.
Keep kadai in oven and add Ghee. After it is hot add Cashew and raisins. once its brown. Remove from fire and garnish to pongal.

Sweet Pongal or Sakkare Pongal is ready to serve. It is offered as Nyvedyam to Lord SURYA BHAGAVAN on this day.

Simple Method of preparing Pongal

Cook rice and moong dal in cooker till soft so keep additional water. In a bowl keep little water and add jaggery to it. once its dissolved, filter it in a strainer. Now mix the cooked rice and dal mixture to jaggery and cook well. Keep it in a low flame. Add ghee for taste.

Garnish with fried cashews and raisins in ghee.

Quick pongal is ready to serve.

Vaikunta Ekadasi

7th January is Vaikunta Ekadasi celebrated by Hindus all over the world.

Lakhs of people visit Venkateshwara temple(Perumal), Lakshmi Narasimhaswamy temple, Ranganathar temple and many more. Temples are opened early morning on this day. It is very popular in Tirupathi and Srirangam. People wait for long hours and all the temples are crowded. Many of them fast on this day.

The belief says "Doors of Heaven (Swarga Vaasal) will open"

Beans Poriyal (Curry)

Beans poriyal(Curry) is a side dish cooked under low flame with coconut. It can be prepared easily on any day or for any occasion. It is very tasteful. This is mostly prepared for festivals and marraiges.

 

Ingredients

Beans - 250 gms
Grated coconut - 1 cup
Bengal gram - 1 tspn
Mustard - 1 tspn
Asafotida(hing) - 1 pinch
Turmeric - 1/2 tspn
Sugar - 1 tspn
Green chilli - 2nos
Curry leaves - 6 nos
Oil - 2tspns
Salt to taste

Preparation Method Wash, clean and pat dry beans.
Chop it into small pieces.
Heat a pan, put oil add mustard once it splutters add asafotida
Add Bengal gram and wait till its brown
Add the chopped beans
Add little water for it to cook
Add curry leaves
Add sugar (Sugar is added for not changing the colour of the vegetable while cooking) Add salt and turmeric Grind in mixie grated coconut with green chillies
Cook under low flame once its cooked with no water left add grinded coconut
Mix well and cook for 5mins.
Now its ready to serve.

Its a good combination for Sambar and rasam rice.

Masala Vada

A tasty snack mixed with lentils and onion then deep fried. This can also be prepared anytime for breakfast, lunch or dinner.

A great idea on a rainy day….

A great combination with Puliyogare (Tamarind rice) …………

Ingredients
Bengal gram(Yellow lentils) – 2 cups
Onion – 2 nos big
Fennel (saunf) – 1 tspn
Curry leaves – 4 tspns
Green chilli – 2 nos
Salt to taste
Oil for deep frying

Preparation Method
Soak Bengal gram in water for 3- 4 hours
Cut the onions, chillies and curry leaves into small pieces
Now wash the Bengal gram and grind it to coarse paste(not smooth) without adding much water
Add chopped onions, chillies, curry leaves, salt and saunf to the paste.
Mix well and make lemon size balls
Heat the oil in a pan
Press slowly and drop in oil
Deep fry on both sides till brown

Take it on a tissue paper for 5mins to absorb excess oil

Serve hot as it is or with tomato ketchup or coconut chutney