Oct 6, 2014

410: Bombay Rava Pongal/ Suji Pongal

 Bombay Rava or Ravva, is a wheat product and a form of semolina or Rava.
Semolina is made from durum wheat and not the softer wheat that goes into bread, it is digested more slowly and has a low glycemic index, which is good news for people wishing to control or reduce their weight and blood sugar, and especially for diabetics. Semolina is high in protein, very high in complex carbohydrates and fairly high in potassium, phosphorus, magnesium, calcium and fiber, with some iron, zinc, manganese and copper.

Bombay Rava is a excellent Source of Fiber Pongal prepared with Bombay Rava is very delicious and healthy to eat. This healthy pongal is simple and easy to prepare. I make this pongal on Ekadasi days.

Ingredients:

Coarse Bombay Rava                       1 cup.         
Moong dal                                       ½ cup
Toor dal                                           1 tbsp.
Channa dal                                       2 tbsp.
Turmeric powder                               2 pinches
Crushed Black Pepper                        1 tsp.
Asfetida                                              ¼ tsp.
Grated ginger                                      1 tbsp..
Curry leaves                                        few
Ghee                                                  2 tbsp
Cashewnuts                                        1 tsp. .
Salt                                                    to taste
Chopped coriander leaves                    for decoration.
 For Seasoning
Ghee                                               1 tbsp.
Whole Black pepper                           ½ tsp.
Cumin seeds                                      ½ tsp.


Method:

  • Wash dal together and Pressure cook the dals with needed water for 3 whistles.
  • Take out the dals from the cooker and smash it well.
  • Heat ghee and fry cashews and keep aside.
  • Roast the Rava in 1 teaspoon of ghee and keep aside.
  • Take a kadai, add ghee  and fry the curry leas, grated ginger, and black pepper powder, and asafetida. Add water and salt, stir well.
  • When its starts boiling, slowly pour the fried Rava in one and stir the water in other hand. So it won’t have any lumps. Stir continuously, till rava is cooked.
  • When the water has almost been absorbed, add the cooked moong dhal and mix well.
  • Heat the ghee and fry the seasonings and add to rava pongal.
  • Serve hot with sambhar and coconut chutney.


Oct 2, 2014

409: Zaffran-Elachi Pulao/Saffron Cranberry & Cardamom Pulao



Zaffran Elachi Pulao

Pulao is a popular Indian rice dish made with spices, basmati rice and vegetables. In this Pulao I used dried cranberries as alternative to raisins to add flavor, texture and rich in color. This fabulous Pulao is a great accompaniment to any meal. I served this tasty and hearty dish with Raita.

Ingredients:
Basmati Rice                                1 ½ cup
Saffron threads                            1/8 Tsp
Water                                          2 cups
Dry cranberries                            ½ cup
Chopped carrots & green peas     ¼ cup
Finely minced fresh ginger           1 tbsp.
Finely chopped mint                     1 tbsp.
Ghee                                           2 tbsp.
Salt                                             to taste.
Sugar                                          1/2 tsp.  
Dry Masalas
Green Cardamons                       5 pods
Cinnamon stick 1inch                  2 no.
Black peppercorns                      ¼ tsp.

For decorations
 Fried Dry cranberries                  few
Fried Cashew Nuts                      2 tbsp.
 Chopped cilantro & mint             for decoration   

Method:

  • Rinse the rice in cold water and remove the excess starch and drain.
  • Soak the rice in cold water for 45 minutes. Drain and set aside.
  • Take a large kadai with a lid.
  • Heat the ghee over medium heat and fry the cinnamon, cardamom and black pepper corns about 1 minute.
  • Now add the chopped carrots and green peas and sauté about 5 minutes.
  • Mix  ginger, chopped mint leaves and saffron threads in it and stir for about 2 minutes.
  • Then add the basmati rice,cranberries,salt and water and bring to a boil.
  • Reduce the heat and simmer, covered , until all the water has been observed and the rice is done.
  • Transfer to the serving bowl and decorate with friend Cashew Nuts, cranberries  and chopped cilantro and mint leaves.
  • Serve hot  with Raita.



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Sep 22, 2014

408: Peach Apple and Raisin Pickle

Peach and Apple Pickle


There are many types of chutney that are prepared in the Indian cuisine. We Indians are famous for our incurable sweet tooth. This week   I made a Peach Chutney. I already posted fresh berries chutney and cranberry chutney in my blog. The best thing about this Peach chutney recipe is that it can be prepared in just 15 minutes.

Ingredients

 Big Ripe Peaches                 4 no.
Apple                                    1 no.
Raisins                                  ¼ cup
Pickle masala Powder           2 Tbsp.
Red chili powder                   1 Tbsp.
alt                                         1 Tbsp.
Brown Sugar                        3 Tbsp.
For Seasoning
Oil                                          1 Tsp.
Mustard seeds                     ½ Tsp.
Red chilies                            3 no
Asafetida powder (Hing)    ½ Tsp.

Method: 
  • Cut peaches into medium size slices. Core the apple and cut into small slices.
  • Heat oil in a nonstick pan and add all seasoning items and fry for a minute.
  • Now add the raisins, again fry for a minute.
  • Now add the chopped peach, apple in it.
  • Add pickle powder, turmeric powder, chili powder and salt.
  • Mix it up uniformly and cover the pan with a lid. Cook on a low flame for another 5 minutes.
  • After this add the brown sugar to the peach mixture and mix it up.
  • Cook for 3 minutes. Cook till you get a thick consistency. Switch off the stove.
  • Refrigerate it. It will work fine for few months if handled properly.
  • Enjoy as a spread in flat breads, in sandwiches, savory crackers, Idlis and Dosas.




Peach and Apple Pickle



If you found this post useful, I would really love it if you pin it or share it with your Facebook fans or Twitter followers or Google+ circles today. All it takes is a simple click on the “pin it” “like,” “share,” “tweet,” or Google+ buttons below the post. It will keep me motivated.

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