Ingredients :
--------------
Moong Dal(PesaraPappu)-1/3rd cup
Rice(Sona-Masoori/Basmati/long grain Rice)-1cup
Black color Jaggery + Sugar together- 1-1/3rdcup or little more or as per ur taste.
Ghee-3/4th cup or more.
Fresh coconut (cut into 1cm pieces)
Cashews-few or as much as u want
Raisins-few or as much as u want
pepper powder-half a pinch
Dry Ginger Powder-half a pinch
Cardamom Powder-1/4tsp
Sweet Camphor(Optional)-pinch
Procedure :
------------
1).Dry Roast Moong dal on medium flame until nice aroma comes and the Moong dal turns pink color .Then soak it in water for an hour or more and pressure cook it with 1: 2 ratio(dal-1 : 2water) or cook in microwave until well softened.
2).Wash Soak Rice in water for 1/2 an hour.
3).In a thick bottomed pan take Rice and 2 3/4th cup of water and bring to a boil and wait until the water evaporates.Then bring the flame to medium and cover and cook until rice is cooked well.Make sure u stir in between to avoid the rice to get stuck at the bottom and get burnt.
4).Now ghee roast the cashews and raisins individually and keep aside.Finally roast the fresh coconut in the same ghee on slow flame and keep aside.
5).Soak the jaggery in water and strain the impurities if any.Bring the jaggery water to boil for 3-4minutes.Then add sugar to it and mix it well until it melts.Add a pinch of pepper powder and dry ginger powder to the boiling sweet syrup.
6).Finally add the cooked rice,cooked and mashed moong dal to the above boiling sweet jaggery-sugar syrup and cook on medium flame until water is evaporated to 1/2.
7)Then add 2table spoon of ghee and stir it well and allow it to cook for 2min.Then add cardamom powder.
8)Add ghee in batches @ 2tbsp for every 2minutes and let it cook in ghee until the 3/4th cup of ghee is done.Then add a pinch of sweet camphor(optional).Finally garnish with ghee roasted cashews,Raisins and coconut pieces,if neeed a tsp of more ghee and allow it to cool and serve!!!!
Note :
1).Sweet camphor ,dry ginger powder,pepper powder are optional.They add tangy flavour to the chekkar pongali and give a differnt taste which reminds my gradmom's chekkarapongali which she used to make for Sankranthi festival .
2). Roasting the moong dal to desired stage(pink color) and adding more ghee is the secret of Chekkarapongali preparation that enhances the taste of the sweet and makes the dish Rich,distint and special from any other sweets.We prepare this occassionally!!Black jaggery is used generally in the preparation,if u do not get,u can buy the regular gold colored one.
3).Cook on medium flame from syrup to finish of the sweet.
4).Some people add Milk in place of water for cooking,incase u r using milk,use only sugar,please do not use jaggery.Jaggery has a small portion of salt added at the time of preparation which will curdle the milk.
5).I have used Basmati rice in cooking.U can use any rice,but make sure u cook it to right consistency.
Thursday, October 23, 2008
Thursday, June 19, 2008
Vankaya-Mamidikaya Kura/Brinjal-Mango curry
Brinjals-250gm
Raw Mango-1
Green Chillies-2
Chilli Powder-1/2tsp
Onion-1 medium sized
Salt-As required
Turmeric-pinch
Coriander leaves-1/2 a bunch chopped finely
cumin-1/2tsp
mustard-1/4tsp
Red chilly-1
oil-2tsp or more
Procedure :
-----------
1).Slice the onions and keep aside.Also peel Mango and slice thinly.
2).Heat oil in a pan and do the popu with Mustard,Cumin(jeera), 1 red chilly and 2-3 curry leaves.Later add the sliced onion,slit greenchillies followed by sliced mango and fry till onion turns golden brown.Parallelly while onion and mango are saueteing, quickly wash and slice Brinjals into thin strips and soak in salt water.
3).Now once the onion and mango are cooked,add the cut brinjals ,salt,turmeric, chilli powder and keep stirring for 3minutes.Then sprinkle 1tsp of water on the veggies and close the lid and simmer until the veggies are cooked.Finally adjust chilli powder/salt and add chopped coriander leaves,close the lid and switch off the stove.Allow the curry a standing time of 10minutes before u serve with white rice/rotis.
Raw Mango-1
Green Chillies-2
Chilli Powder-1/2tsp
Onion-1 medium sized
Salt-As required
Turmeric-pinch
Coriander leaves-1/2 a bunch chopped finely
cumin-1/2tsp
mustard-1/4tsp
Red chilly-1
oil-2tsp or more
Procedure :
-----------
1).Slice the onions and keep aside.Also peel Mango and slice thinly.
2).Heat oil in a pan and do the popu with Mustard,Cumin(jeera), 1 red chilly and 2-3 curry leaves.Later add the sliced onion,slit greenchillies followed by sliced mango and fry till onion turns golden brown.Parallelly while onion and mango are saueteing, quickly wash and slice Brinjals into thin strips and soak in salt water.
3).Now once the onion and mango are cooked,add the cut brinjals ,salt,turmeric, chilli powder and keep stirring for 3minutes.Then sprinkle 1tsp of water on the veggies and close the lid and simmer until the veggies are cooked.Finally adjust chilli powder/salt and add chopped coriander leaves,close the lid and switch off the stove.Allow the curry a standing time of 10minutes before u serve with white rice/rotis.
Tuesday, January 22, 2008
Daddhojanam/CurdRice/Curd-Bath
Fresh and thick curd(whole milk made)-2cups
Milk-1cup
Pressure cooked Rice-2 cups
finely chopped green chilly-1 and grated ginger-1/2tsp or both together made a paste
Salt-1tsp
curry leaves-few
cashews-6-7 cashews
cilantro-finely chopped
channa dal or moongdal(any of these two dals will taste good)-1/2tsp
urad dal-1/2tsp
mustard-1/2tsp
cumin seeds-1/2tsp
Red chilly-2
pepper corns(optional)
Procedure
-----------
-Mash the pressure cooked rice well and mix salt with it and keep aside.Then add curd and mix well.If the consistancy is hard,adjust with milk as required.
-Now heat ghee/oil in a pan and go ahead and add channa dal,urad dal,cashews,mustard seeds,cumin seeds ,redchillies and saute for a minute or until they splutter.Now add grated ginger,chopped green chillies or paste of ginger-greenchilly,curry leaves and switch off the stove.Finally add the cilantro leaves to it and cool and add to the curd rice and stir well.
Serve hot with lime pickle or mango pickle.Its going to be the awesome dish which can be served as brunch.
Milk-1cup
Pressure cooked Rice-2 cups
finely chopped green chilly-1 and grated ginger-1/2tsp or both together made a paste
Salt-1tsp
curry leaves-few
cashews-6-7 cashews
cilantro-finely chopped
channa dal or moongdal(any of these two dals will taste good)-1/2tsp
urad dal-1/2tsp
mustard-1/2tsp
cumin seeds-1/2tsp
Red chilly-2
pepper corns(optional)
Procedure
-----------
-Mash the pressure cooked rice well and mix salt with it and keep aside.Then add curd and mix well.If the consistancy is hard,adjust with milk as required.
-Now heat ghee/oil in a pan and go ahead and add channa dal,urad dal,cashews,mustard seeds,cumin seeds ,redchillies and saute for a minute or until they splutter.Now add grated ginger,chopped green chillies or paste of ginger-greenchilly,curry leaves and switch off the stove.Finally add the cilantro leaves to it and cool and add to the curd rice and stir well.
Serve hot with lime pickle or mango pickle.Its going to be the awesome dish which can be served as brunch.
Monday, January 21, 2008
Semiya-upma
Bambino semiyar-2cups
water-1.5cup
ghee-1tsp
oil-1tsp
green beans-1/2cup(chopped)
carrots-1/2cup(chopped into small cubes)
Fried Onions-fistful(storebought or home made and stored)
salt-1/2tsp
cilantro-chopped fine
urad dal-1/2tsp
channa dal-1/2tsp
mustard --1/2tsp
cumin seeds-1/2tsp
curry leaves-1/2tsp
ginger-1/4inch piece
green chillies-1 or 2
Lime juice-1tsp
Cooking Procedure :
-------------------
1).Heat ghee in a pan and add the semiyar and roast it until golden brown and keep aside.
2).Heat the same pan on the stove and add oil,and add channa dal,urad ,mustard,cumin and saute until the mustard splutters.Then add grated ginger,slit green chillies,curry leaves and saute for 1minute.
3).Now add the veggies and saute for 3minutes.
4).Finally add water and salt,lime juice and bring the water to boil.
5).Add the fried semiyar ,stir well and cook open until the water evaporates and then add the fried onions and the chopped cilantro and then cover the lid and simmer the stove and cook for 3-4 minutes and switch off the stove and allow standing time for 2minutes.
Serve hot with either ketchup or just serve plain .
Note :
------
instead of fried onions,u could add the regular finely sliced onions after the seasoning and cook and then add the veggies and cook.
water-1.5cup
ghee-1tsp
oil-1tsp
green beans-1/2cup(chopped)
carrots-1/2cup(chopped into small cubes)
Fried Onions-fistful(storebought or home made and stored)
salt-1/2tsp
cilantro-chopped fine
urad dal-1/2tsp
channa dal-1/2tsp
mustard --1/2tsp
cumin seeds-1/2tsp
curry leaves-1/2tsp
ginger-1/4inch piece
green chillies-1 or 2
Lime juice-1tsp
Cooking Procedure :
-------------------
1).Heat ghee in a pan and add the semiyar and roast it until golden brown and keep aside.
2).Heat the same pan on the stove and add oil,and add channa dal,urad ,mustard,cumin and saute until the mustard splutters.Then add grated ginger,slit green chillies,curry leaves and saute for 1minute.
3).Now add the veggies and saute for 3minutes.
4).Finally add water and salt,lime juice and bring the water to boil.
5).Add the fried semiyar ,stir well and cook open until the water evaporates and then add the fried onions and the chopped cilantro and then cover the lid and simmer the stove and cook for 3-4 minutes and switch off the stove and allow standing time for 2minutes.
Serve hot with either ketchup or just serve plain .
Note :
------
instead of fried onions,u could add the regular finely sliced onions after the seasoning and cook and then add the veggies and cook.
EASY COCONUT RICE
Cooked Rice-1cup
Grated coconut-1/4th cup(frozen and thawed or freshly grated coconut)
Cashewer-5 or 6 pieces
channa dal-1/2tsp
urad dal-1/2tsp
Mustard-1/2tsp
cumin seeds-1/2tsp
Red chilly
Greenchillies-2(Finely chopped)
Ginger-1/2 inch piece(finely grated/chopped)
curry leaves-few
cilantro leaves-2tsp finely chopped to garnish
oil/ghee-1.5tsp+1/2tsp
Salt-1/4tsp or slightly more.
Step 1 : Cook the Sona masoori rice with 2cups of water and mix 1/2tsp ghee, and keep aside to cool on the flat platter.
Step2 : Heat oil/ghee and do the seasoning one by one ,like add channa dal,urad dal,mustard seeds.When mustard slutters add ,cumin seeds,cashews,red chilly,chopped ginger,chopped green chillies,curry leaves and saute until nice aroma comes and add grated coconut and saute for 2more minutes.Now add salt,stir well.Now add chopped cilantro and mix well and simmer the stove.
Step3 : Immediately add the cooked and cooled rice to the above,mix well and switch off the Stove.Cover for 2min and serve hot.It tastes good.Good lunch box/brunch recipe too.I normally make this as naivedyam during pujas.
Note & Variation
-----------------
1).Use a pinch of hing while seasoning.I do not use.But it gives a good flavour.Just to differntiate the tastes with other rices,i do not use hing in this rice.
2).U could cook rice with 2cups of coconut milk instead of water
if u want some more veggies so that u get some more nutrition for kids,add the finely chopped green beans and carrot after seasoning and once sauteed well,then add coconut followed by cilantro and cooked rice.
Grated coconut-1/4th cup(frozen and thawed or freshly grated coconut)
Cashewer-5 or 6 pieces
channa dal-1/2tsp
urad dal-1/2tsp
Mustard-1/2tsp
cumin seeds-1/2tsp
Red chilly
Greenchillies-2(Finely chopped)
Ginger-1/2 inch piece(finely grated/chopped)
curry leaves-few
cilantro leaves-2tsp finely chopped to garnish
oil/ghee-1.5tsp+1/2tsp
Salt-1/4tsp or slightly more.
Step 1 : Cook the Sona masoori rice with 2cups of water and mix 1/2tsp ghee, and keep aside to cool on the flat platter.
Step2 : Heat oil/ghee and do the seasoning one by one ,like add channa dal,urad dal,mustard seeds.When mustard slutters add ,cumin seeds,cashews,red chilly,chopped ginger,chopped green chillies,curry leaves and saute until nice aroma comes and add grated coconut and saute for 2more minutes.Now add salt,stir well.Now add chopped cilantro and mix well and simmer the stove.
Step3 : Immediately add the cooked and cooled rice to the above,mix well and switch off the Stove.Cover for 2min and serve hot.It tastes good.Good lunch box/brunch recipe too.I normally make this as naivedyam during pujas.
Note & Variation
-----------------
1).Use a pinch of hing while seasoning.I do not use.But it gives a good flavour.Just to differntiate the tastes with other rices,i do not use hing in this rice.
2).U could cook rice with 2cups of coconut milk instead of water
if u want some more veggies so that u get some more nutrition for kids,add the finely chopped green beans and carrot after seasoning and once sauteed well,then add coconut followed by cilantro and cooked rice.
Friday, January 4, 2008
Andhra Pulihora
Ingredients
Sona Masoori rice(uncooked) - 6 cups(1cup-6ounce,the cup which comes with our Electric Rice cooker).
Tamarind(Puli) - 36 number of one inch pieces(or 2 lemons sized of tamarind)
water- 13.5cups.1.5 cup water for soaking the tamarind
and 12cups water for cooking the rice.
Green chillies - 15 nos
(make small slits)
Curry leaves - 1 bunch
Red chillies - 5 nos
Mustard seeds - 2 tbsp
Ginger - 1 1/2 " piece
(finely minced)
Turmeric powder - 1 1/2 tsp
Sugar - 1 tsp
Salt - 4.5 tsp
cashew nuts - 2tbspoons
Ground nuts(peanuts) - 1/2 cup
(roasted)
Bengal gram(channa dal) - 1/2 cup
split and washed Black gram(urad dal/minnapappu) - 1/4 cup
Cashews - 1/8 cup
Oil - 1 cup
Cumin seeds(Jeera) - 1 tsp
Asafoetida(hing) - 1 pinch(optional)
Pre preparation :
-----------------
1).Rinse and soak channa dal in one cup of warm water for 1 to 2 hours.
2).Rinse the tamarind and soak it in 1.5 cup of warm water for 1hour or microwave it for 7 mins with 1.5 cup of water and extract the pulp out of the tamarind and discard the waste.(total extract will measure to 1.5cup)
3).Mix the soaked channa dal with washed and drained rice, and pressure cook it with 12cups of water.optional-Add either 1tsp of oil or 1tsp of lemon juice to the rice before cooking to get grainy and fluffy rice.
4).Grind 1.5tsp of mustard seeds + pinch of hing + 1red chilli to fine powder and keep aside.
5).Mix 1/4th cup of oil with 1/2tsp of turmeric powder and keep aside.
6).Peel and mince/grate the ginger finely and keep aside.And also slit the green chillies and keep aside.
Preparation Method
1).Making the puihora paste : Heat oil in a pan.Add 1tsp bengal gram/channa dal, black gram and 2 tsp of mustard seeds.Once they splutter, add roasted grounduts and cashews and saute for a while.Then add cumin seeds, ginger, green chillies, red chillies and curry leaves and saute for a while.Now add the tamarind pulp and saute for another 2 mins.Cover and cook for 8 mins on medium flame, until the oil separates.Add sugar, salt and turmeric and switch off the stove.Pulihora paste is ready for usage or storing in airtight container after cooling.
2).Setting the rice in a platter for mixing the pulihora :Spread the cooked rice in a flat pan/rice platter and make 2-3 holes with you finger on rice and pour the oil-turmeric mixture over it and cover it with rice again.put some curry leaves and slit green chillies in the same way.
3).Mixing the pulihora : Add the cooked ground (mustard-redchilli-asafoetida)mixture and pulihora paste to the above rice and mix well .Adjust the salt/chillies accordingly.
Serve the pulihora.Normally this pulihora doesnot need any sauces .But goes good with yogurt or carrot raitha.
Note :
1).Rice should not be sticky. Adjust the water as per your rice quality. Sometimes, rice may need little less/little more water for cooking. For better results, add few drops of lemon juice or oil to the rice while cooking to avoid sticking.
2) Add as much curry leaves for better flavour.
3). Pulihora paste can be stored in a refrigerator for 1-3 weeks.
4). I use exact measures of the ingredients as mentioned above everytime. Please adjust the chillies and salt as per your taste.
Sona Masoori rice(uncooked) - 6 cups(1cup-6ounce,the cup which comes with our Electric Rice cooker).
Tamarind(Puli) - 36 number of one inch pieces(or 2 lemons sized of tamarind)
water- 13.5cups.1.5 cup water for soaking the tamarind
and 12cups water for cooking the rice.
Green chillies - 15 nos
(make small slits)
Curry leaves - 1 bunch
Red chillies - 5 nos
Mustard seeds - 2 tbsp
Ginger - 1 1/2 " piece
(finely minced)
Turmeric powder - 1 1/2 tsp
Sugar - 1 tsp
Salt - 4.5 tsp
cashew nuts - 2tbspoons
Ground nuts(peanuts) - 1/2 cup
(roasted)
Bengal gram(channa dal) - 1/2 cup
split and washed Black gram(urad dal/minnapappu) - 1/4 cup
Cashews - 1/8 cup
Oil - 1 cup
Cumin seeds(Jeera) - 1 tsp
Asafoetida(hing) - 1 pinch(optional)
Pre preparation :
-----------------
1).Rinse and soak channa dal in one cup of warm water for 1 to 2 hours.
2).Rinse the tamarind and soak it in 1.5 cup of warm water for 1hour or microwave it for 7 mins with 1.5 cup of water and extract the pulp out of the tamarind and discard the waste.(total extract will measure to 1.5cup)
3).Mix the soaked channa dal with washed and drained rice, and pressure cook it with 12cups of water.optional-Add either 1tsp of oil or 1tsp of lemon juice to the rice before cooking to get grainy and fluffy rice.
4).Grind 1.5tsp of mustard seeds + pinch of hing + 1red chilli to fine powder and keep aside.
5).Mix 1/4th cup of oil with 1/2tsp of turmeric powder and keep aside.
6).Peel and mince/grate the ginger finely and keep aside.And also slit the green chillies and keep aside.
Preparation Method
1).Making the puihora paste : Heat oil in a pan.Add 1tsp bengal gram/channa dal, black gram and 2 tsp of mustard seeds.Once they splutter, add roasted grounduts and cashews and saute for a while.Then add cumin seeds, ginger, green chillies, red chillies and curry leaves and saute for a while.Now add the tamarind pulp and saute for another 2 mins.Cover and cook for 8 mins on medium flame, until the oil separates.Add sugar, salt and turmeric and switch off the stove.Pulihora paste is ready for usage or storing in airtight container after cooling.
2).Setting the rice in a platter for mixing the pulihora :Spread the cooked rice in a flat pan/rice platter and make 2-3 holes with you finger on rice and pour the oil-turmeric mixture over it and cover it with rice again.put some curry leaves and slit green chillies in the same way.
3).Mixing the pulihora : Add the cooked ground (mustard-redchilli-asafoetida)mixture and pulihora paste to the above rice and mix well .Adjust the salt/chillies accordingly.
Serve the pulihora.Normally this pulihora doesnot need any sauces .But goes good with yogurt or carrot raitha.
Note :
1).Rice should not be sticky. Adjust the water as per your rice quality. Sometimes, rice may need little less/little more water for cooking. For better results, add few drops of lemon juice or oil to the rice while cooking to avoid sticking.
2) Add as much curry leaves for better flavour.
3). Pulihora paste can be stored in a refrigerator for 1-3 weeks.
4). I use exact measures of the ingredients as mentioned above everytime. Please adjust the chillies and salt as per your taste.
Thursday, January 3, 2008
SPINACH-CRANBERRY PAPPU/DAL
Ingredients :
--------------
Spinach-1 bunch
cranberries-1/2cup
Toor dal-1cup
Ginger-small piece
Green chillies-2
Onions-sliced onion (1/2 of small onion)
cilantro-garnish
salt-1tsp
turmeric-Pinch
Coriander powder-1/2 tsp
Seasoning Ingredients :
------------------------
oil-1tsp
mustard-1/2tsp
Cumin-1/2tsp
garlic-4-5 cloves( peeled and crushed)
curry leaves-few sprigs
Garnish:
-------
Chopped Cilantro-1tbsp
Procedure :
-------------
1).Dry roast the toor dal on medium flame for 4-5minutes or until nice aroma comes out of the toor dal.
2)Wash and soak the toor dal for 10minutes and drain the dal and keep aside.keep the drained water aside to be used for cooking the dal.
3).Meanwhile bring water to boil in a pan and add drained Toor dal to it.Bring it to boil and cover with a lid and cook on medium flame until 3/4th cooked.
4).Now add the sliced onion,green chilies,ginger,washed cranberries,and cook till cranberries are soft.If needed add the preserved water drained from soaked toor dal.
5).Finally add washed and chopped spinach ,salt,coriander powder,and cook on meidum flame until cooked .
6).heat oil in another pan,and do the seasoning by adding mustard,cumin seeds,garlic cloves,redh chillies,curry leaves and add to the cooked dal and cover the lid and keep the dal aside for 10 minutes.Garnsh with chopped cilantro.
Note:Serve hot with paapad or vadiyalu or any other fritters of potato,pumpkin etc.
--------------
Spinach-1 bunch
cranberries-1/2cup
Toor dal-1cup
Ginger-small piece
Green chillies-2
Onions-sliced onion (1/2 of small onion)
cilantro-garnish
salt-1tsp
turmeric-Pinch
Coriander powder-1/2 tsp
Seasoning Ingredients :
------------------------
oil-1tsp
mustard-1/2tsp
Cumin-1/2tsp
garlic-4-5 cloves( peeled and crushed)
curry leaves-few sprigs
Garnish:
-------
Chopped Cilantro-1tbsp
Procedure :
-------------
1).Dry roast the toor dal on medium flame for 4-5minutes or until nice aroma comes out of the toor dal.
2)Wash and soak the toor dal for 10minutes and drain the dal and keep aside.keep the drained water aside to be used for cooking the dal.
3).Meanwhile bring water to boil in a pan and add drained Toor dal to it.Bring it to boil and cover with a lid and cook on medium flame until 3/4th cooked.
4).Now add the sliced onion,green chilies,ginger,washed cranberries,and cook till cranberries are soft.If needed add the preserved water drained from soaked toor dal.
5).Finally add washed and chopped spinach ,salt,coriander powder,and cook on meidum flame until cooked .
6).heat oil in another pan,and do the seasoning by adding mustard,cumin seeds,garlic cloves,redh chillies,curry leaves and add to the cooked dal and cover the lid and keep the dal aside for 10 minutes.Garnsh with chopped cilantro.
Note:Serve hot with paapad or vadiyalu or any other fritters of potato,pumpkin etc.
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