Ven Pongal Recipe / Khara Pongal Recipe / Kara Pongal / Milagu Pongal Recipe / Ghee Pongal Recipe

Step by step method /picture to make ven pongal/kara pongal /milagu pongal.

Ven Pongal

Ingredients

Sona masoori rice-1 cup
Yellow moongh dal -1/4 cup
Salt to taste
Grated ginger-1tsp
Turmeric powder-a pinch (optional)
Water- 5 cups

Tempering

Ghee-5 tsp
Oil-1tsp
Jeera/cumin seeds-1tsp
Whole pepper-1/2tsp
Cashew nuts-1tbsp
Curry leaves-few

Ven Pongal

Method

Dry roast moongh dal till nice aroma comes out, do not burn them or fry till colour changes to brown.
Add the washed rice,salt,water,turmeric powder & grated ginger. Pressure cook till its mushy.
Heat oil & ghee in a pan & temper it with above ingredients.
Pour this tempering into the cooked rice/dal mixture, mix well & serve them hot with chutney,sambar or brinjal gothsu.
Note: 

a) Water measurement varies depending upon the variety of rice. If the pongal is a bit tight then add some boiling water and mix.
b) Roasting of dal is optional, roasting gives a nice flavor to your dish.
c) If serving kids then you can add crushed pepper instead of whole pepper.
d) While pressure cooking the rice you can add a teaspoon of tempering & remaining you can mix once rice is cooked ,this gives a nice flavor .
e) Lastly adding a teaspoon of freshly grated ginger gives a nice smell to your pongal.
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Kadai Paneer Recipe / Kadai Paneer- Restaurant Style

Kadai Paneer

Ingredients
Cubed Onion-1/2
Cubed coloured Capsicum / Bell pepper - 2 cups
Cubed tomato-1
Cubed homemade paneer -2 cups
Ginger cut into strips-1tsp
Chopped coriander leaves-2tsp
Slit green chillies-2
Ketchup ( optional) -1/2tsp
My Kadai Paneer Masala - 1 & 1/2 tsp
Sugar a generous pinch
Salt to taste
Oil-2tsp
Method
Heat oil in a pan & saute onion in high flame for a minute,now lower the flame & add the tomato.cook till its slightly mashed.
Now add the capsicum,kadai paneer masala powder,salt,sugar,ketchup if adding & half of the ginger.Toss it well till everything is mixed well.
Lastly add the paneer & toss it well,make sure you don't break the paneer by mixing it with a ladle.
Garnish with ginger & coriander leaves.
Best served with roti.
Note:
a) Adding ketchup is optional,as i usually prepare for my kids so i add ketchup.
b) You can grind the tomato & also add instead of cut tomatoes.
c) Do not mix the paneer too much with a ladle,it may break.Just toss after adding paneer.

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Broccoli Paneer Cutlet / Paneer Broccoli Cutlet Recipe

Left over potato fry got converted into Broccoli Paneer Cutlet.

Broccoli Paneer Cutlet

Ingredients
Left over simple dry potato fry-1 cup
(Boiled cubed potato fried in oil with little red chilly,turmeric powder,salt,fennel powder & ginger/garlic paste)
Grated broccoli -1/2 cup
Crumbled paneer-1/4 cup
Oil-1tsp+ for deep frying
Salt to taste
Red chilly powder to taste
Garam masala to taste
Chopped mint leaves- 6 leaves
Maida diluted with little water-1tbsp
Bread crumbs for rolling-as needed
Method
Mash the left over potato in a chopper or by hand.
Grate the broccoli,heat 1tsp.of oil in a pan fry the grated broccoli & mint leaves till raw smell disappears.
Now add the seasoning according to your taste,panner & mashed potato,mix till everything is well blended.
Cool the mixture,take small portion of the mixture.
Shape it out to desired shape,dip it in semi thick maida liquid,roll it out in bread crumbs.
Heat oil in a pan in medium heat deep fry the cutlets till crisp & golden brown on all sides.
Remove them on a kitchen paper & serve them with any dip you like.

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Paneer Pulao Recipe / Paneer Rice Recipe

Paneer Pulao

Ingredients
Paneer cubes-1 &1/2 cups
(slightly saute it in oil till light brown on all sides)
Basmati rice-1 cup
Water-2 cups
Salt to taste
Sliced onion-1tbsp
Chopped mint leaves-1tsp
Slit green chillies-2
Tempering
Oil & Ghee-each 1tsp
Shajeera-1/2tsp
Whole pepper-5
Bay leaf,cardamom,cloves- each 1
Cinnamon-a very small piece
Method
Heat oil & ghee in a pan, temper it with above ingredients.
Fry onion,chillies & mint till light brown in colour.
Add the rice fry for a minute,pour water add salt to taste.Add the fried paneer pieces,cover it with a lid.
In low flame cook till the rice is done.
Serve hot with any side dish you like.

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Pavakkai Vathal / Bitter Gourd Vathal / Sun Dried Bitter Gourd

Pavakkai Vathal

Ingredients
Medium size bitter gourd -6
Salt-2 tsp or little less
Water -5 cups
Turmeric powder-1tsp
Method
Cut the bitter gourd into semi thick circles.
Boil water with salt & turmeric powder.
Add the cut bitter gourd & in medium high flame boil till its 3/4th cooked or for 5 minutes.
Switch off the stove,drain out the water completely.
Spread these semi cooked bitter gourd in a tray.
Dry these for couple of days in hot sun till its crisp.
Store it in a container.
Deep fry in medium hot oil when needed.
Can be eaten with sambar rice or add it to Puli kuzhambu.

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Brown Rice Dosa Recipe / Crispy Brown Rice Dosa Recipe

Brown Rice Dosa

Ingredients
Brown rice-3 cups
Urad dal-1 cup
Channa dhal, moongh dal,Thur dhal- Each-1/3 cup
Poha/beaten rice-1 cup
Methi / fenugreek seeds-1tsp
Salt to taste
Oil-to make dosa.
Method
Wash & soak rice,dals & methi together for 6 hours & soak poha separately for an hour.
Grind everything to a smooth semi thick batter.
Add salt to the batter mix & leave it to ferment for 8 hours.Next day mix it well,if your batter is very thick add some water & dilute.
Heat a tawa pour a ladle of batter,spread it to a thin circle.Pour oil around the dosa,cook till crisp & light brown on all sides.
Do not flip the other side,your crispy dosa is ready to serve with any chutney you like.

Courtesy:thechefandherkitchen....

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Rava Vadiyalu Recipe / Rawa Vadiyalu / Sooji ke Papad / Bombay Rava Vadiyalu / Rava Odiyalu / Rava Vadam

Rava Vadiyalu

Ingredients
Sooji / Rava / Semolina -1 cup
Water-8 cups
Salt - to taste ( about 3/4 tsp)
Jeera/cumin seeds -1tsp
Green chillies-2
Ginger -a small piece

Rava Vadam

Method
Grind ginger,green chillies & salt to a smooth paste.
Boil water in a heavy bottom pan add the jeera & ground paste.
Reduce the flame & add the rava ,stir it continuously to avoid forming of lumps.
Cook this mixture till rava is cooked & its slightly thick.
Switch off the flame,while still warm spread a plastic sheet & drop a spoon full of batter & spread.Do not spread it very thin.
Dry these for 2 days or till its completely dry & crisp.
Remove from the sheet & store them in a container.
Deep fry these vadiyalu/Vadam in hot oil & enjoy!

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Paneer Korma Recipe / Paneer Kuruma / Paneer Kurma Recipe

Paneer Korma

Ingredients fried in 2tsp of oil till light brown & ground to a smooth paste
Chopped onion-1/4
Chopped tomato-1 large
Salt to taste
Red chilly powder-1/2tsp
Turmeric powder-1/8tsp
Coriander powder-1/2tsp
Green chillies-2
Ginger & Garlic paste-1tsp
Fennel seeds-1tsp
Cloves-2
Cinnamon-a small piece
Poppy seeds-1tsp
Coconut-2tsp
Almonds-6
Other ingredients
Paneer cubes-1 & 1/2 cup
(slightly tossed in oil)
Tempering
Oil-4tsp
Cinnamon-a small piece
Bay leaf-2
Cloves-2
Cardamom-2
Method
Heat oil in a pan temper it with above ingredients.
Pour the ground paste & saute for couple of minutes till oil separates the pan.
Pour enough water for making the gravy,cover & in medium low flame cook the gravy till its semi thick.
Add the paneer cubes & give a boil,switch off the stove.
Garnish with curry leaves,serve it with roti or poori......

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