Melkote Sweet Pongal Recipe / Melkote Sakkarai Pongal Recipe / Melukote Sakkarai Pongal / Temple Style Sweet Pongal / Melukote Sakkare Pongal Recipe / Temple Prasadam Recipes

 

Melkote Sakkare Pongal

Ingredients for pressure cook

Raw rice - 1/2 cup

Yellow moongh dal - 1/4 cup

Water - 3 cups

Ghee - 2 tbsp

( Heat ghee in a pressure cooker add the washed rice and yellow moongh dal fry for a minute. Pour water and pressure cook till rice is cooked, cool and open the lid )

Other ingredients

Grated coconut - 1/2 cup

Ghee - 1/4 cup

( add more if needed)

Sugar - 1/2 cup

( add more or reduce according to your sweetness )

Chopped cashew nuts - 2 tbsp

Cardamom powder - 1/8 tsp

Melukote Sweet Pongal

Method

Once the rice is cooked switch on the stove and add the sugar . Mix till sugar has dissolved and well combined. Switch off the stove and add cardamom powder.

Heat ghee in a pan fry cashew nuts till light brown, add the coconut and fry for a minute and swutch off the stove.

Pour this in the pongal mix and enjot hot or warm.

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Avocado Roti Recipe / Avocado Paratha Recipe / Avocado Chapathi / Phulka Recipe / Healthy Paratha Recipe

Avocado Roti

Ingredients

Wheat Flour-2 cups
Avocado mashed -2
Salt to taste
Chilli powder - 1 tsp
Ajwain or Kaloji -1/4 tsp
Turmeric powder -1/2 tsp

Water as needed

Ghee as needed

Method

Take a bowl add all above ingredients together if needed add water and knead to a soft dough.

Divide into equal size balls , dust the balls with wheat flour and roll it out into semi thick roti.

Cook the roti on a hot griddle till light brown on all sides.

Remove to a place and apply ghee on top.

Enjoy hot with any side dish of your choice.

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Paal Aval Kesari / Milk Poha Kesari / Aval Paal Kesari - Easy Kesari Recipe

Paal Aval Kesari

Ingredients

Thick aval / poha - 1 cup

( use white or red aval)

Milk - 1 & 1/2 cups

Water - 1/2 cup

( add more or less according to the quality of the poha)

Ghee - 2  tbsp

Powdered jaggery - 1/4 cup

( add more or less according to your taste )

Cardamom powder - 1/4 tsp

Fried Cashew nuts and Raisins in ghee - 1 tbsp

Method

Add 1 tbsp of ghee in a pan add the poha and roast till colour changes and crisp.

Boil water and milk in a pan lower the flame and add the roasted  poha and mix well, cover and cook till done.

Add jaggery, cardamom , remaining ghee and nuts mix till well combined , thickened and mixture leaves the sides of the pan. 

Switch off the flame and serve hot or warm.

Note:

a) Use only thick poha for this recipe.

b) Add jaggery only once the poha is well cooked.

c) For extra flavour saffron soaked in milk can be added.

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Kayi Vade Recipe , Coconut Vada Recipe , Akki hittu Poori Recipe , Coconut and Rice Flour Vada Recipe , Mangalorean Style Kayi Vade Recipe

 

Kayi Vade

Ingredients

Fresh coconut - 1/2 cup

Coriander seeds - 1 tsp

Cumin seeds - 1/2 tsp

Dry red chilli - 2

Green chilli - 1

( Grind to a coarse mixture, do not add water while grind)

Other ingredients

Rice flour - 1 cup

Warm water - as needed

Chopped curry leaves - 2 tsp

Sesame seeds - 1 tsp

Salt to taste 

Oil to deep fry

Method

Take a wide boil add the coconut mixture, rice flour, salt, curry leaves, sesame seeds, pour water little by little and form a semi tight dough.

Divide into equal size balls, grease a plastic sheet. place a ball cover it with another plastic sheet and flatten it to a semi thick disc.

Heat oil in a pan and deep fry them in batches till crisp and brown on both sides.

Enjoy as an evening snack.

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Instant Foxtail Millet Idli / Thinai Idli / Instant Thinai Idli / Millets Idli

Instant Thinai Idli

Tempering

Oil - 1 tsp
Mustard - 1/2 tsp
Urad dal - 1/2 tsp
Broken red chillies - 1
Chopped cashew nuts - 6
Hing - a generous pinch
Chopped curry leaves few
Other Ingredients
Thinai/Foxtail millet - 1/2 cup
( dry grind to a semi fine powder)
Sooji/White rava/Semolina - 1/2 cup
Curd - 1/2 cup
Water - as needed ( less than 1/2 cup)
Salt to taste
ENO fruit salt - 1/2 tsp
Lemon juice - few drops

Method

Heat oil in a pan and temper it with above mentioned ingredients.
Reduce the flame and add the sooji and foxtail millet,roast it for 1 or 2 minutes.
Switch off the stove let the mixture cool.
Add the curd,salt and water mix it and leave it for 10 minutes.
The batter must be a lump free idli batter consistency,do not add too much water.
Just before making idli mix the ENO and lemon juice give a quick mix.
Grease idli plates with some oil and pour a ladle of batter.
Steam the idli till cooked.
Serve them hot with any chutney you like.
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Sweet Potato Poriyal / Sakkarai Valli Kizhangu Poriyal / Sweet Potato Stir Fry Recipe / Healthy Stir Fry Recipes

Sweet potato Poriyal

Ingredients for tempering

Coconut oil - 2 tsp
Mustard - 1 tsp
Urad dal - 1/2 tsp
Jeera/cumin seeds - 1/4 tsp

Ingredients ground to a coarse paste

Coconut pieces - 6 medium small pieces
Ginger - a small piece
( Do not add water just grind to a coarse paste)

Other ingredients

Sweet potato medium size - 1
( Boil the sweet potato till cooked ,peel and chop into small cubes.Do not over cook till soft)
Chopped onion - a handful
Slit green chillies - 2
Curry leaves few
Salt to taste
Turmeric powder - 1/4 tsp
Lemon juice - few drops
Chopped coriander leaves for garnish

Method

Heat oil in a pan and temper it with above ingredients.
Add chopped onion, green chilies and few curry leave sauté till light brown.

Now add the chopped sweet potato cubes ,turmeric powder and salt ,mix till all combined.
Add the ground paste and gently mix it well.

Sprinkle very little water cover and cook in low flame for a minute.
Switch off the stove squeeze out the lemon juice and garnish with coriander leaves.
Served as a side dish for rice.

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Vegetable Paratha Recipe / Mixed Vegetable Paratha Recipe / Mix Veg Paratha Recipe / Stuffed Vegetable Paratha

Vegetable Paratha

Stuffing ingredients

Boiled and mashed potato - 2 small size
Finely grated or minced vegetables - 1 cup heaped
( I used carrot, cabbage, bean)
Minced green chilly - 2
Jeera powder - 1/2 tsp
Salt to taste
Dry mango powder/Amchur powder - 1/4 tsp
Red chilly powder - 1/4 tsp
Garam masala - 1/2 tsp
Chopped coriander powder
Oil - 2 tsp

Method

Heat oil in a pan fry the vegetables and green chillies till raw smell has disappeared.
Now add all the dry ingredients and saute for couple more minutes till mixture is dry.
Switch off the stove add the mashed potato and coriander leaves.
Mix well and divide into equal size balls. Your filling is ready.

Other ingredients

Wheat flour - 2 cups
Salt to taste
Oil - 1 tsp + Oil to cook paratha as needed
Water as needed

Method

Take a bowl add flour,salt and oil mix pour water little by little and form a soft dough.
Cover it and keet it for 10 minutes.divide the dough into equal size balls.
Take a small ball of the dough,shape it like a cup.
Keep the filling inside the cup cover & seal it well to make sure the filling doesn't come out.
Flatten it with your palm,gently roll the parathas to a semi thick disc.
Heat a tawa/griddle & cook these parathas in medium low flame till its light brown on both sides with little oil smeared both sides of the parathas.
Serve it hot with any gravy or raita of your choice.
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Simple Tomato Chutney / Tomato Chutney / Thakkali Chutney / Easy Tomato Chutney / Tomato Chutney For Idli And Dosa

A simple tomato chutney with a slight twist,best side dish for Idli/Dosa.

Tomato Chutney

Ingredients

Large ripe tomatoes - 2
Onion - a handful
Salt to taste
Grated coconut - 1 tbsp
Tamarind a very small piece
Urad dal - 2 tsp
Coriander seeds/Dhania - 1 tsp
Kashmiri red chillies - 2
Red chillies - 2
Oil - 2 tsp

Tempering 

Oil - 1 tsp
Mustard - 1/4 tsp
Urad dal - 1/4 tsp
Channa dal - 1/8 tsp
Red chillies - 1
Curry leaves few

Method

Heat oil in a pan add urad dal,coriander seeds,both red chilies and tamarind fry till light brown.
Now add the onion,tomato and fry till raw smell has disappeared.
Add salt and coconut fry for a minute and switch off the stove.
Cool and grind it to a smooth chutney.
Heat oil in a pan and temper it with above ingredients.
Pour the hot tempering into the ground chutney and mix.
Best served with Idli or Dosa.
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Coconut Chutney / Red Coconut Chutney Recipe / Garlic Coconut Chutney / Poondu Thengai Chutney / Side Dish For Idli & Dosa

Garlic Coconut Chutney

Ingredients to grind

Fresh coconut -1/2 cup

Red chillies -2

Garlic-1

Pottukadalai / Roasted gram dal - a handful

Salt to taste

Water as needed

Tempering

Oil-1tsp

Mustard -1/2tsp

Channa dal -1/4tsp

Urad dhal-1/4tsp

Curry leaves-little

Method

Grind all above mentioned ingredients to a smooth paste.

Dilute the chutney according to the consistency you want.

Heat oil in a pan & temper it with above ingredients.

Pour it into the ground chutney mix & serve with Pongal, Idli or Dosa.

Garlic Coconut Chutney is a spicy and flavorful South Indian side dish made with fresh coconut, garlic, red chillies, and roasted gram dal. Tempered with curry leaves and mustard seeds, it pairs perfectly with idli, dosa, and other tiffin varieties.

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Rava Pulihora with Lemon Recipe / Lemon Idli Rava Rice Recipe / Lemon Rava Pulihora Recipe / Lemon Rava Rice Recipe

 

Lemon Rava Pulihora

Ingredients to cook the rava

Idli rava - 1 cup

Water - 2 cups

Turmeric powder - 1/4 tsp

Oil - 1/4 tsp

Salt to taste

( Pour water into a pan add the turmeric powder , oil and salt, when water starts to boil reduce flame and add the rava. Cover and in low flame cook till done. Switch off the stove fluff it up with a fork and keep it aside)

Tempering

Oil - 1 tbsp

Mustard - 1 tsp

Urad dal and Channa dal - each  1 tsp

Peanuts - 2 tsp

Chopped cashew nuts - 1 tsp

Hing - a generous pinch

Slit Green chilies - 4

Minced ginger - 1/4 tsp

Broken red chilly - 1

( Heat oil in a pan and temper it with above ingredients, keep it aside)

Other ingredients

Few curry leaves

Lemon juice extracted from 1 medium size

( add more or less according to your taste)

Method

Take a wide plate spread the cooked idli rava add the curry leaves, tempering and pour the lemon juice.

Mix gently till everything is combined. Enjoy !

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