Tuesday, August 04, 2015

Varagu Arisi Sweet Pongal (Sarkkarai Pongal) - வரகு அரிசி சக்கரை பொங்கல்

Varagu Arisi Sweet Pongal
 
This is a hit in my house.
Tastes out of the world.
Simple and Easy to make and delicious to eat.

Ingredients needed:-
1. Varagu Arisi - 3/4 cup
2. Moong dal - 1/4 cup
3. Milk - 1 cup
4. Water - 2 1/2 cups 
5. Pinch of salt 
6. Jaggery - 1 1/4 cup 

Ingredients for tempering 
1. Ghee - 3 tablespoons plus one teaspoon 
2. Cashew nuts chopped
3. Raisins 

Flavoring Agents:-
1. Elaichi Powder
2. Saffron 
3  Finely chopped badam 
4. Edible champor (pachai karpooram) -  optional

வரகு அரிசி சக்கரை பொங்கல்
 
Method:-
1. Fry Dal and Varagu rice slightly and pressure cook by adding water and milk.
 

2. Mean time take jaggery add little water and boil, strain impurities and make a thick syrup.


3. Heat ghee in a pan fry cashews and raisins till they turn golden.


4. Mix jaggery syrup to the cooked rice and mix well.
Garnish with fried nuts, elaichi, pachai karpooram and saffron .


வரகு அரிசி சக்கரை பொங்கல்

Not :-
Adding edible champor (pachai Karpooram) gives wonderful taste like KoilPongal.
 
Adding grated coconut to the jaggery syrup gives good taste.

Tuesday, July 28, 2015

COCONUT CHUTNEY WITH CORIANDER

Coconut Chutney with Coriander

Coconut is one of the staple food of South Indians.
In South India Coconut is added to food daily in some form.
And Idli or Dosa is the most common breakfast item that is served with Chutney.
We go today for a simple to make and a salty and spicy with the flavors of Coconut and Coriander.

Ingredients Needed:-
1.  Grated Coconut - 1 cup
2.  Pottukadalai / Chutney Dal -  1/4 cup
3.  Coriander Leaves -  one hand full
4.  Small Piece Ginger
5.  Salt to taste.
6.  Green Chilli according to taste 

Ingredients for Tempering:-
1. Oil  - 2 tsp
2. Mustard Seeds
3. Curry leaves
4. Hing


Method:-
1. Grind Coconut, Greenchilli, Ginger, ChutneyDal/ Pottukadalai and Salt grind into Powder.
2. Add little water and grind like thick paste.
3.  Remove and transfer to a container, wash the mixie jar with little water and pour.
4.  Temper with Mustard,Curry leaves and Hing.
5.  Mix well and Serve with any South Indian tiffin items.

 


Tuesday, July 21, 2015

5 Arisi Paniyaram - ஐந்தரிசி பணியாரம்

5 Arisi Paniyaram made with Varagu Arisi, Kuthirai vali Arisi, Samai Arisi, Idli rice  and Plain rice. (Raw rice)
வரகு, சாமை, குதிரை வாலி, இட்லி அரிசி, சாப்பாட்டு அரிசி
 
Fresh and Soft paniyarams.
Ingredients needed:-
1. Idli rice - 1 portion
2. Raw rice - 1 portion
3. Varagu Arisi - 1 portion
4. Samai Arisi - 1 portion
5. Kuthiraivali Arisi - 1 portion.
6. Urad dal - 1 portion
7. Methi seeds (vendhayam) - 1/2 tsp 
8. Salt to taste

Ingredients for Tempering :-
1. Oil - 2 tsps
2. Small onion finely chopped - 1/2 cup
3. Green chillies finely chopped (according to taste)
4. Grated Ginger 1-  tsp
5. Curry leaves 
6. Coriander leaves
7. Mustard seeds
8. Urad dal
9. Channa dal 
10. Hing


ஐந்தரிசி பணியாரம்
Method:-

1. Wash and soak Rice, Dal and Vendhayam for 4 hours.
2. Grind it in stone grinder or mixer to a fine paste.
3. Add salt and ferment it overnight.
4. Heat oil in a kadai add seasoning and fry onions, green chillies and curry leaves well. 
5. Cool this mixture and mix it with required amount of batter.
6.  Heat Paniyaram Pan and pour oil when oil heats up pour little amount of mixed batter .
7. Cook both sides till done.

ஐந்தரிசி பணியாரம்
Serve this Paniyaram with any chutneys.
With this batter Dosa also came out well..

Tuesday, July 14, 2015

Kollu Dosai - கொள்ளூ தோசை

Dosai made with Kollu (Horse Gram)
No need to ferment the batter for long hours so you can grind and make dosa on the same day itself.
Very tasty dosa made with Kollu (horse gram ) 

Ingredients Needed:-
1. Raw rice - 1 cup
2. Kolłu - 1/2 cup
3. Salt to taste
4. Hing.
5. Oil to cook dosa


Kollu Dosai - கொள்ளூ தோசை
Method:-
1. Soak Rice and Kollu separately for 3 hours .

2. Grind it separately and add salt and keep for few hours .

3. Before making dosa add hing mix well and make dosa.
 
4. Cook Both sides and serve with Chutney and Podi.

Note:-
1. Kollu is very good for people who are dieting.
2. This can be soon prepared after grinding.
3. Nutty flavour of Kollu will be liked by all.

Kollu Dosai - கொள்ளூ தோசை

Monday, July 06, 2015

Vegetable Fried Rice

Vegetable Fried Rice 

Indo Chinese cuisine and very popular while dining out.
This Fried Rice is very easy to make and tastes very delicious.
This can be prepared quickly and  even with left over rice.

Ingredients Needed:-
1. Cooked Rice - 1 cup ( add salt and few drops of lime/ lemon juice while cooking )
2. Finely Chopped Vebetables  - 3/4 cup (Carrot, Beans, Cabbage, Capsicum and Onion)
3. Finely Chopped or Crushed Garlic - 4nos
4. Slit green chilli - 1
5. Soya Sauce - 1 tsp
6. Salt to Taste 
7. Spring Onions to Garnish 
8. Oil - 2 table spoons (here I used one tablespoon Sunflower oil + one tablespoon Seasame oil)
9. Sugar pinch 
10. Pepper Powder  - 1/2 tsp 
Vege Fried Rice
Method :-
1.  Heat oil in a broad Kadai.
2.  Add chopped Garlic and fry nicely till you get a good aroma.
3. Now goes chopped onion,  sauté for few minutes then add all vegetables except Capsicum.
4. Add slit Green Chilli and fry for a minute, by this time vegetables get cooked.
5.  Add Capsicum, Soya sauce, Pepper powder and sugar - sauté for a minutes then Add Rice and toss well.
 

6. Garnish with Spring onions and serve hot with any Manchurians.

 

Monday, June 01, 2015

Samai Bagala bath - சாமை பகாளா பாத்

Samai Rice Bagala bath.

Rich and Creamy Samai Bagala bath.
Nowadays people are reducing the intake of Rice and include Siru Dhaniya Unavugal. (சிறு தானிய உணவு)
I add a tasty item with Samai rice.
 
Ingredients Needed:-
1. Samai Arisi - 1/2 cup
2. Salt  - to taste
3. Water  - to cook 1-1/4 cup
4. Milk
5. Curd
6. Butter

Ingredients for tempering:-
1. Oil  - 1 tsp
2. Mustard seeds
3. Finely chopped green chilli
4. Finely chopped ginger 
5. Curry leaves

Ingredients for garnishing:-
1. Coriander leaves 
2. Raisins 
3. Cashew nut cut into small pieces
4. Finely cut (cucumber, carrot, raw mango)


Method :-
1. Pressure cook samai rice.

2. Add butter and salt mix well soon you get it out of the cooker.

3. When the mixture is luke warm add milk and curds mix well.

4. Temper with mustard seeds, ginger, green chilli and curry leaves and pour over.

5. Now goes chopped cashew nuts, raisins, carrot, cucumber and raw mango.

6. Mix well and serve with any pickle or fried Poriyal. 

Samai Bagala bath - சாமை பகாளா பாத்
Samai Bagalabath - Enjoy !!!

Tuesday, May 26, 2015

Sweet Potato Adai - சக்கரை வள்ளி கிழங்கு அடை

Sweet Potato Adai is a different version of Adai with Uppu, Pulippu and Karam.
Very soft and tasty Adai with the richness of Sweet potato.
Sweet potato gives unusually soft texture to this dish.
 
Ingredients needed:-
1. Sweet Potato  (cleaned peeled and cubed one cup)
2. Idli Rice 1 cup  (soaked in warm water for 3 hours)
3. Tamarind - small gooseberry size
4. Jaggery  - little
5. Salt  - to taste
6. Red chillies - 3 ( according to taste) 

Ingredients for tempering:-
1. Oil - 1 tablespoon
2. Urad dal  - 1 tsp
3. Mustard seeds - 1/2 tsp
4. Curry leaves 

Method:-
1. Wash and peel the sweet potato and cut into cubes.

2. To the cubed sweet potatoes add tamarind, red chilli and jaggery.

3. Wash and soak idli rice in warm water for 3 hours.

4. Grind everything into fine paste and temper with urad dal, mustard seeds and curry leaves.

5. Heat dosa pan and spread like dosa but a little thick. Sprinkle oil.

6. When it is cooked flip the other side and cook till done.

7. This Adai can be served with butter and pickle.
Sweet Potato Adai - சக்கரை வள்ளி கிழங்கு அடை