Vysya's Delicious Recipes -Dosa Corner

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Saturday, December 29, 2012

Vegetable Wheat pongal - cracked Wheat pongal - Godhuma Rava pongal

Vegetable wheat pongal is made with Wheat rava, moongdal and some vegetables. Cracked Wheat is a excellent Source of Fiber,pongal made with wheat rava gives  a variation in flavor and texture,which is  also healthy. 



Ingredients
 
Godhuma Rava/Wheat rava - 1 cup.
Moong dal - 1/2 cup.
ghee - 3 tbsp + 2 tsp.
salt - for taste.
ginger -1 tsp (grated)
cumin seeds - 1 tsp.
pepper - 1 tsp.
curry leaves - 10.
carrot - 1.
beans - 6.



Preparation
  • Grind cumin seeds and pepper to a course powder, fry it in a 1/2 tsp of ghee  and keep it aside.(fry it for 15 seconds to 30 seconds, within that you get very nice aroma of cumin and pepper corns).
  • fry cashews in a tsp of ghee, till it turns golden brown and  keep it aside.
  • Pressure cook moong dal with needed water for 3 whistles(with 1 + 1/2 cups of water)  or you can cook it in a bowl with needed water till it becomes soft and mushy.
  • Roast the rava in a tsp of ghee till it becomes hot.(optional).
  • chop the carrots and beans into small pieces and keep it aside.
 
Method

  • Take a kadai, add 3 tbsp of Ghee, add ginger, and chopped carrot , beans curry leaves. saute till carrot and beans are soft.
  • Add 3 + 1/2cups  of water, then add salt, Now add coarse cumin and pepper seeds powder.stir well.

  • when it starts boiling, slowly pour rava in one hand and stir the water the in other hand, so it won't have any lumps.
  • when water is almost absorbed by rava, add cooked moong dal, mix well until, everything is  incorporated well and water is completely absorbed.

  • Garnish with fried cashews.
  • It goes very well, with coconut chutney or sambar.





Wednesday, December 26, 2012

Rava pongal - Sooji pongal - tips for Rava pongal

Rava Pongal is made with Sooji. This is a simple bachelor South Indian Recipe. This recipe could be easily prepared during busy mornings. Sooji is made from durum wheat which helps you feel full longer and prevents you from overeating. The high carbohydrate content makes semolina an ideal food for active, energetic people.Moong dal is a good source for a variety of vitamins and minerals.  Moong dal also provides significant amounts of thiamine (vitamin B1), as well as vitamin B5 and vitamin B6.Now we learn to make authentic Sooji Pongal.



Ingredients
Rava(White sooji) - 1 cup.
Moong dal - 1/2 cup.
ghee - 3 tbsp + 2 tsp.
salt - for taste.
ginger -1 inch (grated)
cumin seeds - 1 tsp.
pepper - 1 tsp.
curry leaves - 10.
cashews - 13.

Preparation

  • Grind cumin seeds and pepper to a course powder and keep it aside.
  • fry cashews in a tsp of ghee, till it turns golden brown and  keep it aside.
  • Pressure cook moong dal with needed water for 3 whistles  or you can cook it in a bowl with needed water till it becomes soft.{ for 1/2 cup you can use 1+1/2 cup of water }
  • Roast the rava in a tsp of ghee till it becomes hot.

Method

  • Take a kadai, add 3 tbsp of ghee, add ginger, curry leaves,  cumin & pepper seeds . [cumin and pepper seeds should be fried for few  seconds within that, u get a very good smell of cumin and pepper seeds, this is important step, so  that cumin and pepper seeds smell, retains throughout the pongal,which gives very nice aroma of pongal].
  • Add 4  cups of water, then add salt, stir well.
  • when it starts boiling, slowly pour rava in one hand and stir the water the in other hand, so it won't have any lumps.
 

 
  • Now add cooked moong dal, stir well until  everything is  cooked well, and incorporates well.
  • Finally add fried cashews, and stir well.
  • It goes very well, with coconut chutney and sambar.




Monday, December 24, 2012

Tamil pongal Festival Recipes - Pongal festival recipes

Pongal   is a most popular harvest festival celebrated  in Tamil Nadu.It is the Thanks giving day celebration for Hindu dieties.This festival is considered as  Thanksgiving to Mother Nature for an abundance of crops, well being and prosperity. Four festivals are celebrated to gether. Bhogi is celebrated on jan 13th,surya pongal on jan 14th. Mattu pongal   on jan 15th and Kannum pongal   on jan 16th.
  • Bhogi is a day dedicated to Lord Indra,king of dieties and God of clouds and rains.House are cleaned and decorated with kolam,painted with rice flour.
  •  Surya pongal  is dedicated to sun God.
  • Maatu pongal is dedicated to cattle as cowherds and shep herds, paying thanks to cows and bull.
  • on Kaanum pongal  people travel to see other family members.people go for sight seeing,shopping,exchanging pleasantries with relatives and friends.
 The festivals is known as Khichri in UP, Sakat in Haryana and Punjab, Sukarat in MP, Bhogali Bihu in Assam and West Bengal, Pongal in Tamil Nadu, Sankranti in Andhra and Karnataka and Uttarayan in Rajasthan and Gujarat.
          Pongal or Sankranthi comes on first day of Thai.Tamil saying goes on that "Thai piranthal Vali pirakkum".when Month of Thai comes there will be way of love,peace, harmony,prosperity,joyness and every one life. Let god showers all the prosperity to all our homes.

Recipes for pongal festival 





Wednesday, December 19, 2012

Instant Wheat flour halwa - Easy Atte ka Halwa - Easy Halwa Recipe

Atte ka Halwa is an Easy Halwa Recipe, made with Wheat flour,Ghee and Milk. This can be prepared within 10 minutes. If your friends or relatives comes to your home  you can prepare this quick dessert in no time.This is a handy halwa. if you have sweet craving,this is an instant sweet Recipe.








                       

       Easy  Atte ka Halwa

Prep Time : 2 - 3 minutes. 
Cook Time : 9 minutes .                  
Recipe Category:Sweet Recipes
Serves : 6.
Recipe Cuisine:Indian
Ingredients

Wheat flour - 1 cup.
Ghee - 1/2 cup.
sugar - 1 cup.
milk - 2 cup.
cashews - 10(broken into pieces).

 





Method


  • Take a thick bottomed kadai, add 1/2 cup of ghee, then add cashews, when cashews, turns golden brown colour, add wheat flour.


  • When wheat flour becomes slightly  brown and when  you get good smell of wheat flour,add milk little by little and stir well.


  • Finally add sugar, and mix till it leaves the sides of kadai.Now wheat halwa is ready to serve.





Thursday, December 13, 2012

Mochai kuzhambu - Avarekalu Huli - Pithiki pappu Sambar

Avarekalu Huli (Mochai kuzhambu) is a Perfect Combination for Paal Pongal. This Pulusu will also Pair with Steamed Rice,idli,Ragi Mudde and Dosa. This kara kuzhambu with creamy Milk Pongal gives awesome taste.






Ingredients

Toor dal - 1/3   cup.
Mochai (avarekalu) -  1/4 cup.
carrot - 1.
beans - 2.
brinjal - 2.
tamarind - Small goosebery size.
pumpkin - cut into 1 inch cubes [10 pieces].
oil- to fry.
salt - to taste.
tomato - 1.
Pearl onion - 10. [optional] 
curry leaves - 10. 
mustard seeds - 1/2 tsp.
hing - 2 pinch.
 
To Make Paste

chana dal - 1 tsp.
coriander seeds - 2 tsp.
red chillies - 5.
black pepper -5.
cumin seeds - 1/4 tsp.
fenugreek seeds/vendayam/menthi - 1/4 tsp.
coconut- 1 tbsp.
   
 Dry Roast everything except coconut, saute,till everything  turns golden brown colour, finally add coconut ,give a quick mix & switch off the flame & grind everything into a smooth paste with Needed  water.

Preparation  
  • Soak the dried avarekalu  over night, and pressure cook it for five to six whistles, if you are using frozen or fresh Field beans(anumulu), soak field beans in water for 3 -4 hours,then de-skin the field beans &  just cook in a wide vessel with little water, till it is soft.(it takes 10 minutes to cook).


  • Pressure cook toor dal, till mushy.
  • Soak the tamarind in water, to extract the juice,retain the juice and throw the Pulp .

Method
  • Heat the oil, add  mustard seeds,when it splutters add onion,hing, add  chopped tomatoes, curry leaves . Saute tomatoes till mushy.Then add all veggies, one by one such as carrot,beans, brinjal, and  pumpkin. saute it well for 5 to 7 min.
  • Add needed  water, when 3/4 of veggies are cooked,  add tamarind extract.
  • Add the ground paste,then add salt . stir well.
  • When it starts boiling, add cooked avarekalu  and  mashed toor dal
  • Allow it to boil for 5  -7 minutes, till it gets Sambar  consistency.Now avarekalu huli is ready.Garnish with fresh cilantro.
  • It goes very well with Ragi Mudde, idli,dosa and rice.











Monday, December 10, 2012

Milk Pongal - paal pongal - How to do paal pongal


Paal Pongal is an authentic recipe made during Sankaranthi or pongal festival. This pongal is made with Rice and Milk. Freshly  harvested rice with milk gives creamy texture to Pongal and it, goes very well with Pongal Pulusu(Pongal kuzhambu). We will be very eager to eat Paal Pongal When Pongal is Nearing. Sankaranthi or Pongal never ends without Paal Pongal.





Ingredients
Milk - 6 cup.
Evaporated  Milk - 1 cup.
raw rice - 1 cup.
salt - for taste.

Preparation
Wash and Soak the rice for 30 minutes, like you soak the rice normally,then drain it and keep it aside.

Method 
  • Take a heavy bottomed vessel, add 6 cups of milk, when it  got boiled, keep the stove in moderate flame, then drain the rice, and add to boiling Milk.
  • Stir  regularly, when 3/4 of rice is cooked,and Milk is almost absorbed by rice,add 1 more cup of  evaporated milk, keep on stirring, till it is completely cooked.
 

 



Notes
  • Note that 7 cup of milk is enough to cook 1 cup of rice, at times, if rice is not cooked well,   you can add some hot water.
  • Always add salt at last,else rice won't cook.


Milk Pongal - paal pongal - How to do paal pongal By , Dec 10, 2012 paal pongal