Ingredients:
An assortment of vegetables (carrot, potato, drum stick, raw banana, yam, onion, long runner beans), cut and diced.
Coconut-1, grated finely
Channadal-1 tsp full. (roasted)
Urad dal-1 tsp full (roasted)
Asafoetida (heeng)-1/4 1 tsp full
Green Chillies-2
Haldi powder-1/4 1 tsp full
Method of Preparation:
Blanch the diced vegetables and keep aside. Grind into a paste, the channa dal, urad dal, asafoetida, and green chillies. In a shallow pan, heat the ghee and put in the ground paste. Fry lightly. Add the grated coconut and stir well over a low fire. Add the blanched vegetables and cook till done. Add salt to taste.
Wednesday, January 14, 2009
AVAL PAYASAM RECIPE - Pongal Recipes
Ingredients:
Milk-1 litre Aval or Poha (Pressed rice flakes)-1/4cup
Sugar-1 cup
Cardamom powder-1/4 tsp
Handful of roasted cashew nuts
Handful of raisins
Method of Preparation:
Boil milk in a pan. Add the aval into the boiling milk. Stir constantly until the quantity reduces to half. Add sugar and the powdered cardamom into the consistency and stir well. Add the cashew nuts and the raisins. Serve hot.
Milk-1 litre Aval or Poha (Pressed rice flakes)-1/4cup
Sugar-1 cup
Cardamom powder-1/4 tsp
Handful of roasted cashew nuts
Handful of raisins
Method of Preparation:
Boil milk in a pan. Add the aval into the boiling milk. Stir constantly until the quantity reduces to half. Add sugar and the powdered cardamom into the consistency and stir well. Add the cashew nuts and the raisins. Serve hot.
RECIPE FOR MURRUKU / CHAKLI - Pongal Recipes
Ingredients:
Raw rice- 4 cups
Raw rice- 4 cups
White gram- 1/2 cup
White sesame seeds- 25 gm
Cumin seeds- 25 gm
Asafoetida powder- 2 tbsp
Butter- 100 gm
Salt to taste
Oil for frying
Method of Preparation:
Wash and clean the rice. Allow it to dry. When it dries completely, grind to a powder. Fry the gram and powder it. Mix the powdered rice, powdered gram, white sesame seeds, cumin seeds, asafoetida powder, butter and salt together. Take a little of this mixture and add water to make a dough-like consistency. Heat oil in a pan. Drop a pinch of dough into it. If the drop springs to the top with bubbles all around it, then the oil is just ready to fry the Murukku.
Squeeze the dough through a murukku mould (utensil with a hole) into the oil. Deep-fry the Murukku, till crisp and golden brown. Drain the oil and spread the murukku on a newspaper to remove the excess oil in it. When it cools, this light and crispy snack can be stored in an airtight container.
Variation : Murukku has many variations. One is made with maida (250 gms refined flour), sesame seeds (1tbs). Steam the flour mixed with salt in a pressure cooker without water and the weight, for 20minutes. After it cools, add the required quantity of water to make a smooth dough. Squeeze the dough through the murukku mould and deep fry in oil till crisp.
Method of Preparation:
Wash and clean the rice. Allow it to dry. When it dries completely, grind to a powder. Fry the gram and powder it. Mix the powdered rice, powdered gram, white sesame seeds, cumin seeds, asafoetida powder, butter and salt together. Take a little of this mixture and add water to make a dough-like consistency. Heat oil in a pan. Drop a pinch of dough into it. If the drop springs to the top with bubbles all around it, then the oil is just ready to fry the Murukku.
Squeeze the dough through a murukku mould (utensil with a hole) into the oil. Deep-fry the Murukku, till crisp and golden brown. Drain the oil and spread the murukku on a newspaper to remove the excess oil in it. When it cools, this light and crispy snack can be stored in an airtight container.
Variation : Murukku has many variations. One is made with maida (250 gms refined flour), sesame seeds (1tbs). Steam the flour mixed with salt in a pressure cooker without water and the weight, for 20minutes. After it cools, add the required quantity of water to make a smooth dough. Squeeze the dough through the murukku mould and deep fry in oil till crisp.
MORE PONGAL RECIPES.
SEMIYA PAYASAM - Pongal Recipes
Ingredients :
Vermicelli - 1 cup
Cashew nuts - handful
Raisins - handful
Water - 3/4cup
Sugar - a cup
Saffron - a pinch
Milk - 4 cups
Cardamom - two or three pods
HOW TO COOK SEMIYA PAYASAM:
Heat ghee and fry the vermicelli ( broken into one inch pieces) till light brown. In the meanwhile, boil the water. Add the vermicelli to the boiling water and cover it. Keep stirring occasionally. Once the vermicelli becomes soft , add the sugar and continue to stir. Put the saffron in the milk and dissolve it, add this milk to the vermicelli. Powder the cardamom and add it to the mixture. Then fry the cashewnuts and almonds in ghee and add these. Mix well and boil for about two minutes. Your payasam is ready and can be served hot or cold.
Note: Vermicelli can be cooked in milk instead of water. In that case, more milk should be taken.
Vermicelli - 1 cup
Cashew nuts - handful
Raisins - handful
Water - 3/4cup
Sugar - a cup
Saffron - a pinch
Milk - 4 cups
Cardamom - two or three pods
HOW TO COOK SEMIYA PAYASAM:
Heat ghee and fry the vermicelli ( broken into one inch pieces) till light brown. In the meanwhile, boil the water. Add the vermicelli to the boiling water and cover it. Keep stirring occasionally. Once the vermicelli becomes soft , add the sugar and continue to stir. Put the saffron in the milk and dissolve it, add this milk to the vermicelli. Powder the cardamom and add it to the mixture. Then fry the cashewnuts and almonds in ghee and add these. Mix well and boil for about two minutes. Your payasam is ready and can be served hot or cold.
Note: Vermicelli can be cooked in milk instead of water. In that case, more milk should be taken.
VELLAYAPPAM - Recipe for Pongal
INGREDIENTS
Raw rice (Ponny Rice) - 2 cups
Cooked white rice - 1 cup
Coconut Milk - 1cup
Pinch of Yeast
Salt - to taste
Cooked Cream of Wheat or "Semolena (Rava)" - 1 Tsp
'Vellayappam', a delicacy from the Kerala cuisine is a laced pancake made of rice and coconut milk.
RECIPE FOR VELLAYAPPAM
Soak Rice for 1-4 hours. Grind a portion of the raw rice and some of the coconut milk and blend till batter has the consistency of fine grains of sand. Set this first batch aside in large mixing bowl -the larger the better to allow the batter to ferment to double it’s volume. With the second portion of uncooked rice and coconut milk, add the cooked white rice, yeast mixture, cream of wheat and a pinch of salt. Blend this very well and add to the large mixing bowl already containing the blended batter. Set aside this large bowl containing the batter in a warm dry spot. Let batter ferment for 2- hours or until the batter has doubled in volume.
Heat the non stick Appa Chatty, which is fully round on the bottom, on medium flame. Pour one large serving spoon full of batter in the pan. Twirl around the pan and cover for 1-2 min.Once the center is cooked remove. Repeat.
Appam can be served with sugar on top, with coconut milk, Meat / vegetable Stew, Fish Mollee or Mutton Kuruma.
Heat the non stick Appa Chatty, which is fully round on the bottom, on medium flame. Pour one large serving spoon full of batter in the pan. Twirl around the pan and cover for 1-2 min.Once the center is cooked remove. Repeat.
Appam can be served with sugar on top, with coconut milk, Meat / vegetable Stew, Fish Mollee or Mutton Kuruma.
Subscribe to:
Posts (Atom)
Posts
