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Friday, January 30, 2009

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.

Wednesday, January 28, 2009

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.

Monday, January 26, 2009

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.

Wednesday, January 21, 2009

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.

Tuesday, January 20, 2009

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.

Friday, January 16, 2009

Thursday, January 15, 2009

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.

Tuesday, January 13, 2009

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




 

Monday, January 12, 2009

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.

Tuesday, January 6, 2009

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.

Monday, January 5, 2009

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

Wednesday, December 31, 2008

Happy NEw Year 2009!!!




I Wish all readers a very happy,prosperous, wealthy, success and peaceful


New Year 2009.

Tuesday, December 30, 2008

COCONUT RICE

COCONUT RICE IS A TRADITIONAL MIXED RICE DONE IN SOUTH INDIA.THIS DISH IS DONE WITH FRESH GRATED COCONUT.

IT CAN BE DONE WITH LEFTOVER RICE TOO.



INGREDIENTS

RICE - 1 CUP
GRATED COCONUT - 2 CUPS
URAD DHAL - 1 TSP
MUSTARD - 1/2 TSP
ASAFOTIDA - 1 PINCH
RED CHILLI(DRY) - 2 NOS
CURRY LEAVES
OIL - 2 TSPN
SALT



PREPARATION METHOD

COOK THE RICE AND KEEP SEPARATELY
IN A PAN PUT OIL AFTER ITS HOT PUT MUSTARD
ADD AESAFOTIDA
ADD RED CHILLIES
ADD SPLIT URAD DHAL AND WAIT TILL BROWN
ADD CURRY LEAVES
ADD GRATED COCONUT AND SAUTE FOR 5MINS
ADD SALT
THEN MIX WITH RICE

Another version of Coconut rice recipe click here 

SERVE HOT WITH FRIED PAPADS AND VADAMS

PS - Your feedback is appreciated. Do try recipe from (http://www.sarascorner.net/take a picture and send it to me through Facebook message or mail me at simplysara07@gmail.com. Will be glad to add in my page Tried & Tasted album on FB or post on my page. Do follow me on Instagram id - saraswathiyer for more food stories and recipe ideas.Thank you. 

Monday, December 29, 2008

Gods Pharmacy! - 1

Grapes hang in a cluster that has the shape of the heart. Each grape looks like a blood cell and all of the research today shows grapes are also profound heart and blood vitalizing food.



A Walnut looks like a little brain, a left and right hemisphere, upper cerebrums and lower cerebellums. Even the wrinkles or folds on the nut are just like the neo-cortex. We now know walnuts help develop more than three (3) dozen neuron-transmitters for brain function.

Friday, December 26, 2008

Cucumber Salad

This Salad is very easy to prepare and tastes different.




Ingredients

Cucumber - 1no
Grated coconut - 4 tspns
Sunflower oil or olive oil - 1tspn
Mustard - 1/2 tspn
Split Urad dal - 1/2 tspn (optional)
Asafotida - 1 pinch
Coriander leaves (cilantro) - 2 tspns

Salt to taste

Preparation Method

Wash and remove the skin of the Cucumber.

Cut the cucumber in small pieces
In a bowl, add the cucumber, grated coconut, salt.
In a pan, heat the oil, add mustard and asafotida
Add split urad dal and wait till its brown.
Then add this to the salad and mix.
Garnish with coriander leaves(cilantro) and serve.

Wednesday, December 24, 2008

Merry Christmas





Tuesday, December 23, 2008

God's Pharmacy!

A sliced Carrot looks like the human eye. The pupil, iris and radiating lines look just like the human eye... and YES, science now shows carrots greatly enhance blood flow to and function of the eyes.

A Tomato has four chambers and is red. The heart has four chambers and is red. All of the research shows tomatoes are loaded with lycopine and are indeed pure heart and blood food.

Friday, December 19, 2008

KaRjika (Somaasi) - Sweet

This sweet is prepared and made garland to offer to Lord Ganesh on Sankashta Chaturti day generally in Karnataka
Ingredients
Maida (All purpose flour) - 2 cups
Grated dry coconut - 1.5 cups
Sugar - 1 cup
Cardamom powder - 1/2 tspn
Vanaspati - 4 tspn
Oil for deep frying

Preparation Method

In a sauce pan heat the vanaspati.
In a steel or glass bowl put maida and add the hot vanaspati.
Mix slowly since its vhot
Now add water and make a soft dough.
For stuffing
In a bowl, put grated dry coconut, sugar and cardamom powder mix well and keep aside.
Now make small balls and spread the dough like puris
Stuff this coconut mixer in the center and close the edges without leaving space.
Heat the oil in a pan and deep fry it on both sides. Keep in a low flame.
Karjika is ready to serve.

CREAM OF APPLE

WHO study says an apple in the morning is equal to 2 cups of coffee. Eating apple in the morning makes you feel brisk.

This is cream of apple soup

Ingredients

Apple - 1 no
Milk - 10 tspns
Maida (All purpose flour) - 1 tsp
Butter - 2 tspns
White pepper powder - 1 tspn
Salt to taste

Preparation Method

Cut the apple into pieces and make a paste in mixie.
In a sauce pan, add butter wait till it melts
Add maida and mix it to a fine paste
Add milk and stir for 5mins
Add the apple paste
Add white pepper powder and salt
If reqd add little water and mix well
Allow it to boil for 5mins

Serve hot.

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