Friday, January 13, 2012

Pongal for Prasadam | Sweet Pongal | Khara Pongal

Pongal

First of all "Wish you all a very happy Pongal"

Sankranti / Pongal Fest is approaching and I am sure we are all so excited about the new year. Needless to say, we end up enjoying numerous Pongal varieties during our visits to our friends and relatives.

MIL usually makes this as prasadam for Goddess Lakshmi Devi. And for sure we will have this as prasadam after the morning pooja on the Sankranti day.

This is one of the varieties which is a mix of Salt and sweet versions of Pongal. Very delicious and I bet there is no other recipe simpler and quicker than this. :)

Ingredients:
Rice : 1/2 cup
Moong Dal - 1/2 cup
Jeera - 1 tspn
Black Pepper - 1 tspn (Lightly crushed)
Turmeric - a pinch
Salt to taste
Water : 2 cups

To garnish
Fresh coconut - 1/2 cup
Sugar - 1/4 cup
Ghee - 2 - 3 tspn

Method:
1) In a cooker, wash rice and dal and add all the except the ones in To garnish and let it whistle thrice.
2) Once done, mix all the ingredients well and serve hot topping it up with fresh coconut, sugar and ghee.
3) Pongal is ready to be served for Lakshmi as prasadam.

Cheers!
Madhavi

Friday, January 6, 2012

Godi Upittu | Wheat Rava Upma | Goduma Rava Upma

Godi Upittu | Wheat Rava Upma | Goduma Rava Upma

Ingredients:
Wheat Rava - 1 cup (Pre-roasted)
Green chillies - 2 nos (Finely chopped)
Coconut - 1/4 (Optional)
Hot Water - 2 cups
Mustard seeds - 1 tspn
Channa dal - 1 tspn
Urad dal - 1 tspn
Curry leaves - 4 - 5 nos
Onion - 1 no. (finely chopped)
Tomato - 1 no. (finely chopped)
Salt as per your taste.
Ghee for garnishing (Optional)
Oil for tempering - 2 tspn

Method:
1) In a pan, add oil, and once hot, add mustard seeds.
2) Once they splutter, add channa dal and urad dal and fry them till they turn golden brown.
3) To this add green chillies, curry leaves, Onion and add little salt and saute for a minute.
4) To this add tomato and saute for another minute.
5) To this add Water and add salt to taste if required.
6) Once the water starts to boil add wheat rava slowing mixing it into the boiling water.
7) Once done, close the lid on the pan and let it cook for 1 minute.
7) Now, open the lid and add ghee and close again and let it cook for another minute and turn off the stove.
8) Serve hot with chutney powder / Pickle / even chutney of your choice.

Cheers!
Madhavi

Thursday, January 5, 2012

Carrot Dosa

Carrot Dosa

This is the most easy and tasty breakfast which I can think of while I dont have any batter ready at home for idlis or dosas. You don't have to bother for making the dosa mixture by spending time soaking and grinding, and fermenting. This recipe best suits working women and bachelors as well who usually are rushing to office in the morning or reaching home really late and looking for what to eat for dinner. :)

Enjoy making this easy delicious dosas.



Ingredients:
Dosa Batter - 1 cup (I used left over dosa batter) Optional
Rice flour - 1/4 cup
Maida/ All purpose flour - 1/4 cup
Rava - one hand ful (optional)
Wheat flour - one hand ful (optional)
Salt to taste
Green chillies - 2 tspn (Finely chopped) If you don't have green chillies, you can use Chilly powder
Curry leaves - 2 tspn (Finely chopped)
Coriander leaves - 2 tspn (Finely chopped)
Fresh Coconut - 2 tspn (grated) Optional
Jeera - 1 tspn
Sour Yogurt - 1/4 cup (If you are not using Dosa batter)
Onion - 1  no. (Finely chopped)
Carrot - 1 no. (Grated)
Water - enough to mix the batter

Method:
1) Mix all the ingredients into a fine batter. Keep the consistency like dosa batter.
2) Take a flat pan, and once it is hot, take one cup full of dosa batter and pour it in the center of the pan, and spread it in circular motion forming a thin (As thin as you can) dosa.
3) Spread oil around the dosa and allow it to cook/roast well.
4)Take a spatula and try to lift the dosa starting from the edges
5) Server these dosas with any chutney or even chutney powder or eat it just like that :)

Note:
1) You may not be able to make very thin dosa. It would be slightly thick.
2) If you don't like the onion and carrot mixture to be mixed in the dosa batter, you can even spread it on the dosa while its cooking.
- For this, just saute the onion, coriander, carrot curry leaves on the flat pan with 1/2 tspn of oil and salt as per taste and keep it aside. And spread 1 - 2 tspn on this mixture on the dosa.
3) You can add ragi flour as well to this mixture.

Sending this recipe to : http://www.simplysensationalfood.com/2012/01/event-announcement-lets-cook-with-left.html

 
Cheers!
Madhavi

Ragi Dosa

Instant Ragi Dosa





Ingredients:
Left over dosa / idly batter
Ragi flour - 1 cup
Maida / All purpose Flour - 1/4 cup
Jeera - 1/4 tspn
Green chillies - 2 nos. (Finely chopped) You can substitute it with Chilly powder as well
Curry leaves - 1 tspn finely chopped
Coriander leaves - 2 tspn
Onion - 1 no. (finely chopped)
Carrot - 1 no. (Grated)
Ginger - finely grated 1 tspn
Yogurt - 1/4 cup
Salt to taste
Water as required
Oil for making dosas

Method
1) In a vessel, mix all the ingredients by adding enough water to bring the batter to the right consistency. (Make it little more thinner than the usual dosa batter)
2) Now, heat a flat pan, and once its hot, pour this mixture around the pan to form a circle (You may not be able to use the spoon to turn it around the pan). Keep on medium flame.
3) Pour 1 tspn of oil around the dosa, and once its cooked turn it around to cook on the other side.
4) Now dosa is ready to be served with any favourite chutney of your choice

Notes:
1) Make sure you are cooking the dosas on low - medium flame, as ragi need more time to cook.
2) If you have any left over dosa batter, you can add the same mixture and make use of it.
3) Instead of adding raw onions to the batter directly, you can roast the onions along with some grated carrot and coriander leaves with little oil and add salt to it and add this mixture on top of the dosa and serve.

Sending this to http://www.simplysensationalfood.com/2012/01/event-announcement-lets-cook-with-left.html

Cheers!
Madhavi

Ragi Malt

Ragi malt:

For Ragi malt powder / mix
Ingredients to dry roast:
Red Ragi - 1 kg
Wheat  - 1/2 kg (Sharabati godi)
Green Gram - 100 grm
Roasted Channa - 100 grm
Barley - 50 grm
Black eyed peas  - 50 grm
Horse gram - 50 grm
Sabudana - 50 grm
Poppy Seeds - 50 grm
Almonds - 50 grm
Cashew nuts - 50 grm

Other ingredients:
Kesari - 1 box (Optional)
Rock sugar / Kalsakre - 1/2 kg (Broken into small pieces)
Cardamon powder- 50 grm

Method:
1) Dry roast all the ingredients listed in "Ingredients to dry roast" and keep aside.
2) Now, either blend them together along with the ingredients listed in other ingredients in home blender or blend them in power mill blender/food processor which can be commercially available.

For Ragi Malt:
Milk - 1 cup
Water - 1/4 cup
Ragi malt powder : 1 tsp
Sugar (Optional)

Method for preparing the malt
1) Mix ragi malt powder with water and bring the mixture to a boil, by continuous stirring to avoid any lumps and sticking of the mixture at the bottom.
2) Now, to this add milk and bring it to a boil again.
3) Next, add sugar for extra sweetness if required and the drink is ready to be served hot or cold.

Note:
1) This is a perfect drink for those who want to lose weight and yet not missing on any required nutrients which is required for a healthy lifestyle.



2) This powder can be kept refrigerated for months and still retain the freshness. Hence, you can make this powder in bulk and blend the mixture in a powder mill which will be a better and easy option.

Sending this recipe to http://vardhiniskitchen.blogspot.com/2012/01/zesty-palette-series-3-new-u-event.html


Cheers!
Madhavi

Onion Rice

ಈರುಳ್ಳಿ ಚಿತ್ರಾನ್ನ

My lunch today.  ನೆನ್ನೆ ಶೇಷ ಇವತ್ಹಿನ ವಿಶೇಷ :)

Enjoyed limited Onion rice. Easy and tasty recipe.




Ingredients:
Rice 1 cup (Previous days rice also will do)
Ground nuts 2 - 3 tbl spn
Chana Dal - 1 tbl spn
Urad Dal - 1 tbl spn
Oil - 2 - 3 tbl spn
Curry leaves 3-4
Onions: 2 nos. (chopped)
Green chillies 3 - 4 nos .
Fresh coriander leaves - 1/4 cup finely chopped.
Turmeric - 1/4 tspn
Salt as per taste
Sugar a pinch.  (Optional)

Method:
1)Cook rice with a spoon of oil, such that each grain is separate and keep aside. I used previous day's rice.
2) Heat oil in a kadai; Temper with mustard seeds, peanuts, chana dal, urad dal, curry leaves, then add the chopped green chillies and fry till done.  Now add chopped onions and add salt immediately (Make sure the groundnuts are roasted just nice not under fryed or over fryed..)

3) Add this mixture to the cooked rice and add chopped coriander leaves and mix well.
4) Check for the seasoning and serve hot...

Sending this to http://www.simplysensationalfood.com/2012/01/event-announcement-lets-cook-with-left.html
Cheers!
Madhavi

Wednesday, January 4, 2012

Chitranna Masala Dosa

Chitranna Masala
This is one of a forgotten dishes or rather taste since 1980s. Not many of us have thought of such a combination even.

This a combination of Lemon rice with Hot Dosa. Its best recipe or best made while you have shortage of dosa batter and very little rice at home (Which is not enough for all) This is how you can combine and make it tasty and a fulfilling breakfast.






Ingredients:
Rice 1 cup (Previous days rice also will do)
Ground nuts 2 - 3 tbl spn
Chana Dal - 1 tbl spn
Urad Dal - 1 tbl spn
Oil - 2 - 3 tbl spn
Curry leaves 3-4
Lemon juice - 3-4 tspns
Green chillies 3 - 4 nos .
Fresh coriander leaves - 1/4 cup finely chopped.
Turmeric - 1/4 tspn
Salt as per taste
Sugar a pinch.  (Optional)
Dosa batter - left over one should be ok.

Method
To make Lemon Chitranna:
1)Cook rice with a spoon of oil, such that each grain is separate and keep aside. I used previous day's rice.
2) Heat oil in a kadai; Temper with mustard seeds, peanuts, chana dal, urad dal, curry leaves, then add the chopped green chillies and fry till done and add salt (Make sure the groundnuts are roasted just nice not under fryed or over fryed..)
3) Add this mixture to the cooked rice and add lemon juice and chopped coriander leaves and mix well.
4) Check for the seasoning and serve hot...
To make masala dosas
1) Take a flat pan, and once it is hot, take one cup full of dosa batter and pour it in the center of the pan, and spread it in circular motion forming a thin dosa.
2) Spread oil around the dosa and allow it to cook/roast well.
3) On this place one or two tble spn full of chitranna masala in the center of the dosa.
4) Take a spatula and try to lift the dosa starting from the edges.
5) Close the dosa on the masala and put it on the serving plate.
6) Top it up with some butter. and serve with coconut chutney and sambar.

Sending this to :  http://www.simplysensationalfood.com/2012/01/event-announcement-lets-cook-with-left.html



Cheers!
Madhavi

Tomato Pulav

Tomato Pulav / Tomato Bath


A quickie when you are bored to cook an elaborate meal. This is such a delicious and easy complete meal.

Ingredients:
Basmati rice - 1 cup (Soaked for min 30 mins)
Tomato - 1 - 2 nos. (chopped)
Green peas - 1/2 cup (I used frozen ones) Optional
Onion - 1 no (Finely chopped)
Oil / ghee / butter - 2 tspn
Cashew for garnishing - (Optional)
Milk and curd mixture - 1/2 cup
Water to cook the rice - 1 cup

To grind:
Whole garam masala - 1 each (Cloves, cardamom, star anise, Cinnamon Stick - 1 inch piece)
Ginger and garlic paste - 1 tspn
Coriander - 1/4 cup
Pudina - 1/4 cup
Green chillies - 3-4 nos (Or as per your taste)
Coconut - 2 tspn (optional)


Method:
1) Soak the basmati rice with 1 cup of water in the rice cooker pan. Or otherwise in any vessel and keep aside.
2) Grind all the ingredients mentioned in "to grind" List and keep aside
3) In a cooker or non-stick pan (If you want to use electric rice cooker) add oil/ghee or butter and once hot, add cashews fry them till they are golden brown and keep aside.
4) In the same oil add onion and little salt and fry for 2 mins.
5) Now add the ground masala and fry for another few mins till the oil separates.
6) At this point add some more salt if required and tomatoes, peas and cook for another min.
7) To this, add the milk and curd mixture and turn off the stove.
8) Pour this mixture into the soaked rice in the rice cooker and let it cook.
9) If making in normal pressure cooker, then add soaked basmati rice into this mixture along with the water.
10) Now, the rice is ready to be served with Raita.

Cheers!
Madhavi

Tuesday, January 3, 2012

Doodh Peda | Milk Peda

Doodh Peda

Yesterday was Thursday and its the day we do detailed Aarthi for Shridi Sai Baba in the evening. So, I decided to make Doodh Peda for Him as it is one of His favourite sweet. It came out too good, and I was very happy to serve Baba with it. :)


Ingredients:
Full Cream Milk - 1 ltr (I used Fresh buffalo milk)
Sugar 2- 4 tbl spn (Optional)
Ghee - 1 tspn
Food Colour (Optional)

Method:
1) Take a heavy bottom wide pan and keep boiling milk till all the water in it evaporates.(Keep stirring the milk to avoid it from burning by sticking to the bottom on the vessel)
2) Once it starts thickening, add desired amount of sugar (Based on the natural sweetness in the milk)
3) And continue stirring till the bubbles from the milk disappears completely.
4) Now transfer into a bowl greased with ghee and once it comes to room temperature make small lemon sized balls and flatten them between your palms.
5) You can decorate it with one raisins/cashews/badam of your choice on each peda.
6) Refrigerate it for 4-5 hours for the pedas to set and retain the shape and now pedas are ready to serve.

Cheers!
Madhavi

Crispy Potato and corn Cutlet | Crispy Balls | Vegetarian Patties

Crispy Potato and corn balls (Coated with Poppy seeds)

Every time I open my freezer, I found frozen sweet corn in abundant. Was wondering how do I clear it off before it can get stale. :) It was on one rainy day in KL, we were so desperate to have some spicy and tasty snack. That's when I tried this recipe. It was so yum and quick. I never expected to complete the preparation for this so fast.

 Here you go with the recipe.

Ingredients:

To grind:
Cumin seeds - 1 tspn
Green chillies - 4- 5 nos.
Ginger garlic paste - 1 tspn
Coriander leaves - 1/2 cup
Salt to taste
Fried channa / Urgadle - 1/2 cup

For the dough:
Potato - 3 nos. (Boiled and mashed)
Corn - 1 cup
All purpose flour - as required
Dough: Potato, corn, ground masala and All purpose flour
For the coating:
Poppy seeds -about 1/2 cup and
Oil for shallow frying

Method:
1) Grind all the ingredients mentioned in the To grind list and keep aside
2) Now, in a mixing bowl, add mashed potato and corn and mix well along with the ground mixture.
3) Check if you can make lemon sized balls and they are binding well.
4) If not, add all purpose flour as required to absorb all the moisture in the veges.
5) Now, make lemon sized balls and keep aside.


Vegeballs ready for coating and shallow frying
Balls coated with poppy seeds in the Kuli paniyaram pan.
6) Now, take poppy seeds in a flat plate, and roll the balls over the poppy seeds just nice to coat it one layer and keep aside.
7) Now take the Kuli Paniyaram pan, and add 1/4 tspn of oil in each hole and place the balls one in each hole and cook on both sides.
8) The balls will turn out to be crispy outside and soft and spicy inside. Yummy.

Enjoy with sauce or sweet chutney of your choice.

Healthy potato corn balls ready to be served
Note: Alternatively you can also make a flat oval shapped Pattys / Cutlets and toast them on dosa pan or flat pan as well. It can be had as burger patties as well.

Cheers!
Madhavi