Categories
Easy recipe indian sweet traditional cooking

RAWA PAYASAM

Easy payasam recipe.can make this within few minutes.

Rawa…….1/2 cup

  • Cashews few
  • Raisins few
  • Water…1 1/2 cup
  • Milk….1 litre
  • Sugar.. 2 cups
  • Ghee…2 tbs
  • Yellow food colour

METHOD

  • In a tawa add ghee and fry rawa.
  • Add water, milk and sugar and boil.
  • When it gets cooked add sugar,cardomom powder,color and nuts.
  • Serve hot or cold.
Categories
Cooking Recipes healthy recipes. indian traditional cooking

BENGAL GRAM CHUTNEY

There are different types of chutney.This goes well with dosa or idli.

Ingredients.

Bengal gram…..1/4 cup

Red chillies…..8 nos

Garlic…7 cloves

Onion ….1

Tomato …..1

Coconut grated…1 Tbs
Salt to taste

Mustard seeds….1/4 TSP
Urad dhal……1/2 TSP
Curry leaves few.

Method

Put oil in a kadai.

Fry Bengal gram dhal and red chillies keep aside

In the same kadai add onion,garlic and fry a little and then add tomatoes and when done add coconut and fry.

First powder Bengal gram dhal and red chillies

Now add fried garlic,tomatoes,onions and coconut to it and grind it after adding salt.

When grinding is over transfer it to a bowl.

Add seasoning that is mustard seeds,urad dhal and curry leaves fried to it.

Categories
Cooking Recipes healthy recipes. indian soup traditional cooking

GARLIC RASAM/POONDU RASAM

Garlic is closely related to onion family. Each segment of a garlic ball is called a clove.There are about 20 to 15 cloves.It is popular ingredient in cooking cos. Of its smell and taste.The health benefits comes when it is chewed or chopped or crushed due to presence of sulphur compounds. It is very nutritious an has few calories.Rich in Vit.C,Vit.B6 and Manganese.Various other nutrients are also present.Garlic supplement help prevent and reduce the severity of common illness like the flu and common cold.High doses of garlic appear to improve blood pressure for those with high blood pressure.Garlic improve s cholesterol level.Garlic is delicious and easy to add to your diet.You can use it in savoury dishes,soups,sausages dressings and more.Ingredients:

  • For rasam powder:
  • Pepper……1 tsp
  • Cumin seeds…1 tsp
  • Garlic cloves…2 to 3
  • Red chillies…..2

For crushingGarlic cloves……8 to 10

For Rasam

  • Oil……1 tbs
  • Mustard seeds….1/4 tsp
  • Urad dhal…..1/2 tsp
  • Curry leaves…a few
  • Tomato….1
  • Turmeric powder….1/4 tsp
  • Tamarind .. little
  • Red Chillies…2
  • Chop tomato
  • Extract pulp from tamarind

Method:

  • In a kadai put oil add mustard seeds and when it splutters add urad dhal
  • Add curry leaves and red chillies then crushed garlic when it turns brown add turmeric and tomatoes.
  • Add rasam powder and fry for few mts
  • Now add tamarind extract to it
  • When it starts boiling add chopped coriander leaves.
  • Serve with rice and porial.
  • Can also drink as soup.
Categories
Cooking Recipes desert indian traditional cooking

SEMIYA KESARI/VERMICELLI KESARI

Vermicelli Kesari is very easy to make.Thought of making some sweet today and ended up with semiya Kesari.

Ingredients:

  • Vermicelli………1 cup
  • Sugar……3/4 to 1 cup
  • Ghee.. …3 TBS
  • Cashews….few
  • Kismis….few
  • Cardomom. .. 4 pods
  • Yellow colour….. A pinch

Method:

  • In a kadai add 1 Tbs ghee and roast vermicelli and keep aside.
  • Now add 1 Tbs ghee add cashews and kismis and fry.
  • In the pan add 1 1/2 to 2 cups of water to boil.(you can decrease or increase water accdg to the vermicelli I have used non roasted vermicelli).
  • When the water boils add vermicelli to it
  • When it gets cooked add sugar to it and mix well.
  • When it starts getting thick add cardomom powder, yellow colour powder and fried cashews and kismis.
  • When it starts to leave the sides of the pan remove from fire
  • If you want to have in pieces. Put it in a greased tray and cut when cool.

Remember to add vermicelli only after water boils.

Add sugar only when vermicelli is cooked.

Categories
healthy recipes. indian traditional cooking vegan

CHOW CHOW PORIAL/CHAYOTE PORIAL

Among porial varieties this is one.Easy and simple.
Ingredients:

  • Chow chow…. 1 cup chopped
  • Onion…………..1 chopped
  • Capsicum……..1 chopped
  • Oil………..2 tablespoon
  • Mustard seeds….1/4 tsp
  • Urad dhal….1/2 tsp

For grinding;

  • Porikadalai……3 tsp
  • Cumin seeds…..1/2 tsp
  • Red chillies…..3
  • Coconut scrapings…2 tbs

METHOD

  1. Pour oil in a kadai.Add seasoning s to it.
  2. Add chopped onions and little salt and fry till transparent then add chopped capsicum and fry

Now add chow chow and add little water to it

When it gets cooked add the grounded masala.

I have added little water. If you don’t want to add water can grind without water.

And mix well till it blends well.

Serve with rice and kulambu.

Categories
diabetic recipe healthy recipes. indian traditional cooking

MULTI GRAIN ADAI/HEALTHY ADAI

Multi grain adai is a healthy breakfast recipe. I haven’t used rice for this recipe. Have included a number of grains you can choose the grains of your choice. This is best for breakfast or dinner. This is good for diabetic patients.

Ingredients

  • Masoor dhal…..1/4cup
  • Moong dhal…1/4 cup
  • Soyabeans…..1/4 cup
  • Toor dhal……1/4 cup
  • Karamani…..1/4 cup
  • Barnyard millet…4 tbs
  • Black Channa…..4 tbs
  • Salt as needed

These grains can be increased or decreased according to your taste. Also can include other grains of your choice.

Soak the grains for 4 to 6 hrs.Then grind it with 4 to 5 redchillies accdg to your taste. Keep it aside.

For seasoning:

  • Oil….1 Tbs
  • Onion…2 to 3 finely chopped
  • Curry leaves a few
  • Mustard seeds…1/2 TSP
  • Urad dhal…..3/4 TSP

Method

  1. In a kadai add oil when it gets heated add mustard seeds
  2. When it splutters add urad dhal.
  3. Now add chopped onions and curry leaves and fry well.
  4. Now add the mixture to the batter. Add needed salt
  5. In a dosa tawa spread a little batter on a dosa tawa.Pour oil to it allow it to cook.
  6. When one side is cooked flip it on the other side.
  7. When it gets cooked remove and serve with chutney.

Optional

Can add methi leaves or drumstick leaves if you like

Categories
cooking desert Fruit recipes indian Neivedyam traditional cooking

PINEAPPLE KESARI

Earlier I had posted Rawa Kesari I had few pieces of pineapple so thought of trying Pineapple Kesari.This is an easy preparation only.

Ingredients

  • Rawa…..1 cup
  • Sugar…..1/2 to 1 cup
  • Pineapple…. 1cup cut into small pieces.
  • Cardomom….3 to 4 nos
  • Cashews…….few
  • Kismis……few
  • Ghee……..2 to 3 Tbs
  • Color few drops
  • Pineapple essence 1/2 tsp it is optional.

Method

  1. In a kadai add ghee. Fry cashews and kismis keep aside.
  2. Now add Rawa and fry till aroma comes.
  3. In the mean time boil 21/2 cups of water.
  4. Add water to the Rawa.
  5. Add pineapple pieces.
  6. Mix well till it cooks.
  7. Now add Color,elaichi powder and if u need add pineapple essence.
  8. Add sugar and cook till it is cooked.
  9. Finally add fried cashews and kismis.

1. Frying rawa in ghee2.Add boiling waterAdd pineapple pieces and then finally sugar..

Categories
cooking desert indian milk cookery Neivedyam traditional cooking

KERALA STYLE PALPAYASAM /RICE PAYASAM/RICE KHEER

Four years have passed since I have started blogging. So I thought of sharing a sweet recipe this time.Among many payasam recipes this time I thought of sharing Kerala style pal payasam. Both my daughter and son likes this very much.I have used chemba pachari which gives u this Color. This is very tasty.No Kerala Feast or Ona Sadya is complete without this palpayasam.

Ingredients:

  • Kerala raw rice or chemba pachari……1/2 cup
  • Milk…………1 litre
  • Sugar……….3/4 cup
  • Water………3/4 cup
  • Ghee…….2tbs

Method:

  1. Take 1/2 cup raw rice rinse it well and keep it aside.
  2. Take a pressure cooker add 2 cups of milk and 1/2 to 1 cup water and sugar. Cook for a whistle.
  3. When the pressure releases open it and add 2 cups of milk . Add 2 tsp ghee.It will get thicker.

Another method can add milk maid to make it more creamier.

In Kerala when they serve palpayasam for feast they serve with Boli.

Chemba pachari.

Another point is for this payasam they don’t add any fried cashews but can if you like can add.

When cooking in the pressure cooker see the quantity is only half of it.

We can use rose Matta rice too.

When the milk cooks for longer time in slow heat the Color changes.

Categories
cooking diabetic recipe indian traditional cooking vegan

Millet dosa/Kuthira vali dosa

Barnyard millet better known as Kuthira vaali in Tamil. It is low in glycemic index. The carbohydrate content in barnyard millet is quite low. Good source of highly digestible protein and is least caloric dense compared to other cereals.

It contains good amount of both soluble and insoluble fibre. It helps in preventing constipation. It is also gluten free.

Great source of iron. It helps to control blood sugar. High amount of lecithin which strengthen the nervous system.

In India cereal grains are not consumed during fast which make barnyard millet ingredient during fasting days.

Ingredients:

  • Barnyard millets….1 cup
  • Urad dhal……..1/4 cup
  • Fenugreek seeds…1 TSP
  • Salt to taste
  • Oil for dosa
  • Method
  • First soak the barnyard millet, fenugreek seeds and urad dhal for few hours.
  • Grind it into fine paste
  • Keep aside for few hours.
  • Prepare dosa.
  • Serve hot with sambar or chutney.
Categories
cooking Cooking Recipes indian traditional cooking

KERALA STYLE PARUPU/MOONG DHAL

Pasi parupu or moong dal is packed with protein. This dhal is the most recommended vegetarian super foods.It is extremely light and easy to digest.It has high nutrient content. It aids weight loss as it makes the body feel full after eating. It is rich in potassium,iron, magnesium and copper.It also contains folate,fiber and also rich inVit.B.some amount of vitE, C and vit. K.

Kerala style parupu is one variety where moong dal is cooked and coconut is added.This is served on special occasions for feast,onam sadya and it is the first curry served for marriages with rice,ghee and papadam.

Ingredients;

  • Moong dhal……..1/2 cup
  • Turmeric powder…1/4 tsp
  • Water…………3/4 to 1 cup

For grinding:

  • Grated coconut…….. 4 tbs
  • Green chilli…………….1
  • Cumin seeds…………1/2 tsp
  • Garlic………………….2 pods
  • Shallots…………….2

Grind everything into a smooth paste.

Tempering:

  • Oil ……………………2 tbs
  • Mustard………….1/4 tsp
  • Urad dhal………..1/2 tsp
  • Curry leaves……few

After oil gets heated add mustard seeds when it splutters add urad dhal and when it turns brown add curry leaves. Keep aside.

Method:

  1. Cook dal with turmeric powder a pinch of asafoetida in pressure cooker for 4 to 5 whistles
  2. When it is ready mash it well.
  3. Now add salt and grinded paste and allow it to boil.
  4. Finally add seasoning.

Serve with rice,ghee,papad and vegetable curry or porial.