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Friday, September 29, 2017

Kadalai Paruppu Payasam / Channa Dal Payasam / Senaga Pappu Payasam

images of   Kadalai Paruppu Payasam / Channa Dal Payasam / Senaga Pappu Payasam
Channa Dal Payasam
Ingredients
Channa Dal-1/2 cup
Salt a pinch
Jaggery-1 cup
Thick coconut milk-1 & 1/2 cups
Jeera & dry ginger (chukku) powder-together 1/4tsp
Cardamom powder-1/2tsp
Coconut bits-2tbsp
Cashew nut -1tbsp
Raisins-1tbsp
Ghee-1tbsp
Method
Pressure cook the Channa Dal with 3 cups of water till done.Remove some whole Channa Dal separately & mash the remaining dal.
Dilute jaggery in 1 cup of water,filter it to remove any impurities.Pour this melted jaggery into the dal & in low flame cook for 5 minutes.
Heat ghee in a pan fry the coconut bits till brown & keep it aside.In the same pan fry the cashew nut & raisins till light brown.
Add coconut milk to the cooked dal mixture, before it boil switch off the flame.Now add the saved Channa Dal,fried coconut bits,cashew nut & raisins,mix & serve it hot or warm.

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Note:
a) Do not reheat the payasam as we have added coconut it may curdle.

Thursday, September 28, 2017

How to grow Methi Leaves Without Soil / Grown Fenugreek Leaves Without Soil.

images of How to grow Methi Leaves Without Soil
Easy way to grow Methi Leaves on your kitchen counter.I tried it from my friend Jessie's website.Click  HERE for step by step instruction.Made Methi Dal today with my home grown fresh Methi.For recipe click HERE

Monday, September 25, 2017

Gongura Pachadi Recipe / Andhra Gongura Pachadi / Andhra Style Sorrel Leaves Chutney

images of Gongura Pachadi Recipe / Andhra Gongura Pachadi / Andhra Style Sorrel Leaves Chutney
Gongura Pachadi
Ingredients
Gongura/ Sorrel leaves - 6 cups
Red chillies - 8
Salt to taste
Tamarind - 1 tsp
( as my leaves where not that sour so i added tamarind )
Oil - 2 tsp
Tempering
Sesame oil - 1/4 cup
Red chillies - 3
Mustard,Urad dal,Channa dal - each 1 tsp
Jeera/cumin - 1/2 tsp
Curry leaves few
Chopped garlic -8
Hing - 1/8 tsp
Method
Remove the leaves from the stem,wash and spread them on a clean cloth till its dry.
Make sure there is no water.Do not dry them in sun.
Heat oil in a pan add the red chillies,tamarind if using & the leaves,in medium low flame fry till the leaves are soft.
Cool this mixture & grind it to a semi coarse paste.Do not add water while grinding.
Remove it in a bowl and keep it aside.
Now heat oil in a pan add the tempering ingredients,lastly add the garlic.
Fry till its light brown,switch off the stove & pour the hot tempering into the ground gongura.
Mix it well & serve it with hot rice.
Note:
a) Dry the leaves inside the house.Do not use the stems just the leaves.
b) Just before serving add chopped onions for extra taste.
c) As i have used very little oil i am going to store it in fridge.
d) My gongura was not sour so i added tamarind,if leaves our sour then don't add.

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Friday, September 22, 2017

Sago Sundal / Javvarisi Sundal / White Pearl Sago Sundal / Sabudhana Sundal

images of Sago Sundal / Javvarisi Sundal / White Pearl Sago Sundal / Sabudhana Sundal
Sago Sundal
Ingredients fried in a drop of oil till light brown,cool and ground to a smooth dry powder
Dhania/Coriander seeds - 1 tsp
Channa dal - 1/2 tsp
Methi seeds - 5
Red chillies -1
Grated coconut - 1 tbsp
Hind a pinch
Tempering
Coconut oil - 1 tsp
Mustard - 1/2 tsp
Curry leaves few
Other ingredients
White pearl sago - 1/2 cup
Water - 1/2 cup to soak sago
Yellow moongh dal - 2 tbsp
Salt to taste
Coriander leaves for garnish
Method
Wash sago for 3 or 4 times to get rid of the smell.Then soak it in 1/2 cup of water overnight,next day strain out the extra water if any.
Cook the moongh dal till its just cooked.Do not cook till is mushy.Strain out extra water .
Heat oil in a pan and temper it with mustard and curry leaves then add the sago and moongh dal.reduce flame and mix it up gently.Non stick pan is best for any sago recipe.
Add the ground powder and toss it well.
Switch off the stove garnish with coriander leaves and serve.
Note:
a) Wash sago well to get rid of the smell.
b) Do not overcook the dal
c) Use non stick pan for any sago recipe.
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Wednesday, September 20, 2017

Almond Mutter Paneer / Badam Mutter Paneer / Badam Matar Paneer

images for Almond Mutter Paneer / Badam Mutter Paneer / Badam Matar Paneer
Almond Mutter Paneer
Ingredients fried in 1tsp of oil till transparent & ground to a smooth paste
Chopped onion-1 small
Chopped tomato-2
Ginger & Garlic paste-1/2tsp
Crushed cardamom powder-less than 1/8tsp
Green chillies-2
Red chilly powder-1/2tsp
Turmeric powder-1/8tsp
Salt to taste
MDH Kitchen king masala-1/2tsp
Roasted & powdered jeera powder-1/2tsp
Soaked badam/almonds-20
(skin removed no need to fry this in oil just add it while grinding)
Other ingredients
Frozen peas-1 & 1/2 cups
Cubed paneer/ indian cottage cheese-1 cup
Hot milk-1/4cup
(I used fat free milk)
Tempering
Butter-1tbsp
Oil-1tbsp
Jeera/Cumin-1/2 tsp
Crushed kastoori methi leaves-1tsp
Method
Heat oil & butter in a pan temper it with above ingredients.
Pour the ground masala & saute till raw smell has disappeared.
Add the peas,paneer,milk & add water according to the thickness.
In low flame cook the gravy covered for 10 minutes or till done.
Switch off the stove & serve it hot with roti or jeera rice.

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Saturday, September 16, 2017

Vangi Bath Recipe / Vaangi Baath Recipe / Vangi Bhath Recipe / Brinjal Rice Recipe

images of Vangi Bath Recipe / Vaangi Baath Recipe / Vangi Bhath Recipe / Brinjal Rice Recipe
Vangi Bath
Ingredients
Cooked Rice - 2 cups
Vangi Bath Powder - 3 tsp or more
Salt to taste
Curry leaves - few
Tempering
Sesame oil - 2 tbsp
Mustard - 1/2 tsp
Urad dal - 1/4 tsp
Red chillies - 3
Peanuts - a handful
Turmeric powder - 1/8 tsp
Chopped brinjals - 2 cups
Method
Heat oil in a pan,temper it with above ingredients.
Add the brinjal,salt & turmeric powder fry till the brinjals are soft.
Add the vangi bath masala powder & cooked rice.
Toss them well till everything is well combined.
Garnish with curry leaves & serve them hot with raita.

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Monday, September 11, 2017

Poha Vada / Aval Vadai Recipe / Flattened Rice Vada Recipe - A Quick Evening Snack

images of Poha Vada / Aval Vadai Recipe / Flattened Rice Vada Recipe - A Quick Evening Snack
Poha Vadai
Ingredients
Semi thick Poha/Aval/Flattened rice - 1 cup heaped
Water - 1/2 cup
( if needed more just sprinkle as needed)
Salt to taste
Jeera/Cumin - 1/2 tsp
Chopped green chillies - 1
Finely chopped onion - 2 tsp
Chopped coriander and curry leaves - 1 tsp
Grated ginger - 1/4 tsp
Oil to deep fry
Method
Soak poha in water for 5 to 10 minutes till all water has absorbed.Mash it well.
Add the remaining ingredients and mix well.If water needed just sprinkle.Your mixture should be a slightly a tight dough.
Take small balls and flatten them.
Heat oil in a pan and deep fry these vada in medium high flame.
Fry till crisp and slight brown on all sides.
Remove it on a kitchen paper for excess oil to get absorbed.
Enjoy these easy snack with tea.

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Tuesday, September 5, 2017

Pol Sambol Recipe / Coconut Sambol Recipe / Pol Sambola Recipe / Sri Lankan Pol Sambol Recipe

Pol Sambol
Ingredients
Fresh grated coconut - 1/2 cup
Salt to taste
Crushed curry leaves - few
Chopped small onions -4
Grated garlic - 1
Red chilly powder - 1/2 tsp
Lemon juice - 1 & 1/2 tsp
Pol Sambol
Method
Take all above mentioned ingredients in a bowl.
Gently mix it using your hand.
Best served with Pol Roti

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