Akkara Adisal - 2

Akkara Adisal  is a minor  variation of Sakkarai Pongal. Srivillliputtur Akkara Adisal  is very  famous.  It is slightly   different from  Iyengar Akkara Adisal, since rock sugar is used instead of jaggery. My friend Mayura gave this recipe. This is really very tasty. 

Ingredients:

Raw rice –                                          1/4 cup

Whole milk                                           3 cup

Half and Half milk                                3cup

 Powdered Rock sugar (Kalkandu) -         1 ½ cup

Cashews –                                         ½ cup (keep aside 1 tbsp.for garnishing)

Almonds –                                         ½ cup (Keep aside 1 tbsp. for garnishing)

Ghee-                                                 ½ cup to ¾ cup

Green Cardamoms -                             10 nos

Cloves                                                  4 no

Nut Meg powder                                  - 1/4 tsp.

Saffron   -                                            2 pinches

Almond flakes –                                   3 tbsp. for decoration

Method:

• Soak cashews and almonds in hot water for 1 hour. Remove the almond skin and grind  it with cashews , slightly roughly. Keep aside.
• Wash the rice and fry it 1 tsp. of ghee.
• Add 1 cups of milk, 1 cup of half and half milk and a pinch of saffron, crushed
• Cardamom.  Cook it in the pressure cooker for 4 whistles. After 4 whistles reduce the stove heat, and again cook it for 5 more minutes.
• Take out from the cooker and smash the rice very well. Keep aside.
• Heat the remaining milks with a pinch of saffron in a slow cooker.  Let it boil for an hours.
•  Transfer the boiling milk to the heavy bottom vessel. Now add the smashed rice, ghee and nut paste to the boiling milk. Stir well. Let it boil for few more minutes in a slow heat.
• Now add powdered rock sugar in it. Stir well and let it cook it in lower heat.
• Fry the nuts, nutmeg powder, crushed cardamoms and crushed cloves in ghee and add it to the Adisal mixture.  Garnish with Almond flakes.
• Now the yummy Akkara Adisal  is ready.

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Akkar Adisal -1

Tadka Dhal/Dal Fry

A simple everyday lentil dish that comes from the Punjab, north of India. Tadka is a generic term which refers to adding the spices to the hot oil or Ghee and then adding this Tadka into your dish. Tadka dahl is, low calorie dish and packed with energy.

Ingredients:

Moong dhal (split yellow lentils) -                  1/2 cup

Masoor dal (split red lentils)                          - 1 cup
Turmeric                                                     ¼ tsp.

Green chilies           –                                  5 no.

Grated ginger                                              1 tbsp.

Water -                                                       2 cups
Salt                                                           to taste

Lemon juice                                                 1 tbsp.

Ghee                                                           1 tbsp.

For the tempering:

Butter or Ghee –                                           1 tsp..

Curry leaves –                                               1 stem

Cumin seed -                                                1 tsp.

Chopped tomato –                                         2 tbsp.

Hing -                                                          a pinch

For the garnish

Chopped coriander –                                      1 tbsp

Ghee      /butter                                            1 tsp.

Method:

• Wash the both dals . Heat ghee in a pan and fry the dals for 2 minutes. Add chilies, ginger, turmeric powder and water to the dhal. Cook it in the pressure cooker till the dals are tender.
• Remove the chilies and discard it. Smash the dal well.  Keep aside.
• Take a pan, add ghee. Add the cumin seed, curry leaves and   hing. Once they start crackling add the tomatoes and sauté for 3 minutes.
• Add the dals, salt to the tempering mix well and bring to boil. Let it simmer for 5 more minutes on slow heat.
• Serve hot, garnished with the chopped coriander and ghee or butter.

Handi Vegetable Biryani

 Vegetable Biryani is a  spicy rice dish with vegetables. Biryani are a contribution of the Mughals and that has been adapted by Indians.  This is a simple version of Vegetable Biryani which is served along with Raitha.The saffron aroma makes this dish very inviting. For a quick lunch or to serve your guests in a short notice, this is one of the best dishes. Hope you will enjoy this dish. Here you go…

Ingredients:

Basmati rice                      1 and 1/2 cups

Vegetables                       2 cups (carrot, beans, peas, potato, cauliflower)

Coconut milk                    2 cups

Water                            - ¼ to ½ cup

Tomato                           – 2 no

Ginger paste                    – 1 tsp.

Saffron                                – ½ tsp (soaked in 2 tbsp. of warm milk)

Finely chopped mint leaves    – 4 tbsp.

Coriander leaves                 – 4 tbsp

Unsalted butter                 1 tablespoon

Golden raisins                    2 tablespoons

Blanched, sliced almonds     2 tablespoons

Green chilies                     – 2 no

Butter /Ghee                       2 tbsp

Salt                                 – to taste.

Masalas:

Cinnamon                             – 1″

Cardamom                             – 2

Cloves                                   – 2

 Small bay leaves                 – 3 no

Fennel seeds                        – 1 tsp.

Red chili powder                   – ¾ tsp.

Star anise                           – 1no

Gram masala powder             – ½ tsp.

Method:

 Step 1

• Soak rice for 30 minutes. Wash the rice under cold running water until the water runs clear.  Drain the water and set aside.
• Chop the vegetables into small pieces. Chop, tomato, coriander leaves and mint leaves. Slit open green chili.  Keep aside. 

Step:2 

• Heat a pressure with 1 tbsp. of butter/ghee.  When hot, add, cloves, cinnamon, cardamom and star anise.
• Add the ginger pate and all masala powders. Cook until the raw smell of the spices is gone for about 5 to 6 minutes.
• Now add green chilies, mint, coriander leaves and fry for one more minute.   Add chopped tomatoes and cook till it becomes gravy.

Step: 3

• Heat a 1 tbsp. of butter /ghee in a pan, add bay leaves, , and fry for few seconds. Now Add the chopped vegetables leaves and fry for 3 minutes until it’s half cooked in the ghee. 
• Now add the rice , swallow fry in the ghee for 3 minute . Mix them well.
•  Now add the step 2 gravy in the rice and mix well, so that rice gets coated with all the masala. Turn off the stove.

Step: 4

• Add coconut milk, and water to the rice. Add salt and mix well.
• Transfer it to an electric cooker or pressure cooker.
• If you are using a pressure cooker, cook the rice for one whistle and then remove from heat.
• If you are using an electric cooker as soon as the light turns to warm or the rice is cooked, switch of the cooker. Let it cool.

Step : 5

• Transfer the rice into the Handi or baking vessel.
• Now sprinkle the saffron milk over the rice, 6 to 7 places.  Lastly pour the melted ghee, over the rice.
• Cover and seal with aluminum foil or roti dough. Cook in the preheated oven, for ten minutes at 275°C. Reduce temperature to 225°C and cook for another ten minutes.
• Alternately keep the Handi on a tawa and cook on low heat for fifteen minutes.
• Remove from the oven; decorate with   fried raisins, nuts, and fried bread cubes.
• Serve immediately with Raitha.

Kathambha satham /Sāmbhar Satham

Tamilnadu is ever known for its delicious sambar and idly. This has become a usual menu in all wedding receptions where rice Items are also served along with Tiffin .This rice for sure will tickle the taste buds of all sambhar lovers. I added the vegetables to my taste and  also I have added lot of green chillis. This is really a very nice recipe and easy to make too.

Ingredients

Rice-                                        1 ¼ cups

Toor dhal-                                 ½ cup

Chenna dhal                             – ¼ cup

Tamarind-                                a small lemon size

Turmeric powder                      – ½ tsp.

Curry leaves –                           2 stems

Coconut oil –/ Ghee                  2 tbsp.

Salt                                      – to taste

 Vegetables

 Chopped Carrot-                     1 no

 Chopped Potato                   -1 no

 Chopped Beans-                  ¼ cup

 Chopped Pumpkin                 - 1 cup

 Chopped Sweet potato           – ¼ cup

Green Peas or chickpeas           -1 handful

Green chillies                         - 4no (slit)

Coriander leaves                    -little

 Chopped Tomato-                     1 no

Curry leaf                               -little

Masala to grind

 Dry Coconut                         – 2 tbsp.

Red chillies                           -4 no

Coriander seeds                    -3 tablespoons

Pepper                                  -1 teaspoon

Bengal gram                         -1 tablespoon
Khus Khus                              - 2 tsp

Curry leaf                                  -little

Fenugreek seeds                      -1/2 teaspoon

Asafetida                                -a small piece (if powder is used add while seasoning)

To seasoning

Mustard seeds                          -1 teaspoon

Red chillies                             -4 no

Asafetida                                -a pinch

Curry leaves                          – 1 stem
Cashew nuts                         – 1 tbsp.

Cinnamon                                -2 pieces

Clove                                     2

 Method:

• Soak the rice and dals for 15 minutes in water. Cook rice & dal, turmeric with  little extra water in pressure cooker for 4 to 6 whistles.. Smash the rice well. Keep aside.
• Dry roast all the items .Add fenugreek at last as it will get roasted fast. Powder the roasted items. Keep aside.
•  Cook the vegetables (except tomato) in microwave for 3 minutes.
• Heat the oil in pan; add vegetables and shallow fry the vegetables for one minute. Add chopped tomatoes and ground Sāmbhar powder in it. Fry for 2 minutes.
•  Now Take 2 cups of tamarind extract and add to the mixture. Add salt, and cook for 10 minutes.
• Add cooked rice mixture in it. Mix it very well. Add coconut/Ghee in it.
• Mix well and simmer for 5-10 minutes.
• Heat the ghee in a pan, add all seasonings and fry well and add to the Kathambha satham.
• Serve when it is hot with chips or potato fry or Vadams.

TIPS:  

•  You can  use Rice cooker also.  If you are using rice cooker, when the rice gets cooked add all cooked vegetables, tamarind water, sambhar powder, salt, ghee into the rice cooker. Cook it for another 10 - 15 minutes.The rice should be watery. 
• If you making for Prasadam, please avoid cinnamon sticks.
•  Instead of making  fresh Masala powder,You can use sambhar powder .

Kadambha Satham

Chilli Kothu Parotta

My hometown is Madurai  in  India.    There are so many dishes that are famous in my town- particularly Kothu Parotta, Biryani, Idli etc. Kothu Parotta literally means minced Parotta. This Kothu Parotta is a very famous road side food. Here I have prepared vegetarian Kothu Parotta with more vegetables. I have used frozen Kerala type flaky Parotta to save time.

Ingredients:

Left over Parotta                               3 no

Chopped tomatoes                           1 cup

Chopped Capsicum                          1 cup

 Grated Ginger                                1 tbsp.

Bay leaves                                     2 no

Cumin seed                                     ¼ tsp.

Snafu powder (Sombu)                    ¼ tsp. (optional)

Turmeric powder                               ½ tsp.

Kashmiri Chili Powder                      1 tbsp.

Pepper powder                                ¼  tsp

Pav bhaji Masala                               ½ tsp

Silted Green chilies                          4 no (Adjust the spicy level according to the   taste)

Red color                                     1/8 tsp.

Oil                                              2 tbsp.

Salt                                          to taste

Chopped Cilantro                          2 tbsp.

Method:

• Microwave the Parotta for 30 seconds, and then cut or tear it into small pieces.
• Heat the large wok, add oil and season with cumin seed, bay leaves.
• Saute the green chilies, ginger in it.
• Now add capsicum, and tomatoes. Fry for few second then add all masala powders and color.
• Fry them in a medium heat, till raw smell goes out.  
• Now add the shredded Parotta, and salt, toss to coat the masala.  
• Stir all the ingredients continuously for 5 minutes on a medium heat.
• Garnish with coriander leaves and serve hot with a squeeze of lime .
• Pachadi/Raitha can be served as side dish to this.

TIP:   Instead of parotta, you can use left over chapattis.

Cherupayar Payasam/Moong dhal Payasam

Paruppu Payasam is a traditionally important dish in Kerala cuisine. Anyone who has had an Oman or Vishu sadhya will vouch that the feast is incomplete until you have savored the steaming paruppu payasam.

Ingredients

Green gram dal/ Moong dal                    – 1 cup

 Grated Jaggery                                   – 1 ½ cup

Mashed banana                                     -1 no

Very Thin Milk ( 3 rd milk)                      – 1cup

Thin coconut milk                                 – 2 cups

 Thick coconut milk                               – 1 cup

 Cardamom Powdered                            – 2 tbsp

Dry ginger Powder                                 – 1`/4 tsp

Cashew nuts                                         – 2 tbsp

Raisins                                                 -2 tbsp

 Coconut Pieces                                   – 3 tbsp

Ghee                                                  – 4 tbsp

Method

• Dry roast the dal in a nonstick pan till it turns light brown color. After cooling it well, cook the dhal along with very thin milk (3^rd milk) and water and pressure cook it for 3 whistles. Take out the dhal from the cooker and mash it well. Keep aside.
• Melt the jaggery and filter it. And keep aside.
• Heat the 2 tbsp. of ghee in the heavy bottom vessel; add the cooked dhal, mashed banana and the thin coconut milk (2^nd milk). Stir it well and now add the melted jaggery, cardamom power and Dry ginger powder.. Mix it well and cook it in the very low flame for 10 minutes. Stir occasionally.
• Finally add the thicken coconut milk and stir well. Switch of the flame.
• Fry the cashews and raisins in 1 tbsp. of ghee and pour it into the payasam.
•  Fry the small coconut pieces this same ghee till it turns golden color and add it to the payasam.

Fruit and Vegetable Chat

Healthy vegetable and fruit chaat is everyone’s favorite. Be it any season everyone prefers to eat Chaat. It adds uniqueness to food. Chaats are not only good to eat but it also provides essential nutrients to the body and keeps the digestive system strong.  Vegetable &Fruit chat is basically a mixture of different fruits, Vegetables and spices. This is perfect dish for health conscious people and diabetics.

Use the freshest of fruits and vegetables to avoid compromising on taste.  All the chosen fruits are fiber-rich, and this low-Cal combo also provides a vitamin c boost.  This Chaat was quiet filling and taste was sweet, sour, tangy and spicy. Do try this wholesome nutritious meal.

 Ingredients

Apples cored diced                               1 no

Pears cored diced                                 2 no

Pine apple   chopped                             1 cup

Mango peeled diced                                1 no

 English Cucumber peeled, diced           2 cups

Cherry tomatoes -                                 1 cup

 Finely chopped Jalapenos                        3 nos

Cooked Garbanzo (white chenna)           1 cup

Lemon juice                                            1 tsp.

Black Salt                                                2 tsp.

Red chili powder                                     ½-1 tsp.

 Coriander and Mint paste.                      2 tbsp

Tamarind pulp                                         1 tsp.

Chaat Masala powder                              2 tsp 

Amchur Powder(dry mango powder)         3/4 tsp.

Method:

• Mix all the fruits and vegetables together in a bowl.Mix well and chill in refrigerator for 15 minutes.
•  Before serving,add lemon juice, black salt,  amuchur powder,and red chili powder. Mix it well.
• Serve with a dressing of mint paste mixed with tamarind pulp and Chaat masala.
• Easy fruit chat is ready to serve. Serve with samosa and pakori

• Note: 1 tsp. of lightly roasted and powdered cumin seeds may also be added. This preparation must be made fresh almost before being served to retain the crispness of the fruits. Any combination of seasonal fruits, boiled potato may be used.