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Easy recipe healthy recipes. Neivedyam traditional cooking

Easy kozhukattai

An easy snack or breakfast .This can be made very easily if you have rice flour at home.

  • Ingredients:
  • Rice flour……..1 cup
  • Salt as needed
  • Oil
  • Red chillies….few
  • Curry leaves few.
  • Urad dhal…..1/2 tsp
  • Mustard seeds..1/4 tsp
  • Coconut grated….1/4 cup

Method

  • Take a bowl and put rice flour into it.
  • In a kadai add little oil when it gets heated add mustard seeds when it splutters add urad dhal then add broken red chillies and then curry leaves when it gets fried add to the rice flour and keep aside.
  • Add coconut scrapings.
  • Now boil two cups of water with salt and 1 tsp oil.
  • Add it to flour.
  • Now mix well with a laddle without any lumps.
  • Make balls out of it.
  • Now keep it in a steamer and cook till it gets done.

If this is not for neivedyam you can add chopped onions and fry with red chillies and then add to the flour.This has a different taste.If for breakfast can have with coconut chutney.

Categories
cooking healthy recipes. Neivedyam Random Thoughts traditional cooking

THENGA MANGAI PATTANI SUNDAL/BEACH SUNDAL/PEAS SUNDAL

This Sunday recipe is prepared with white peas,mango, coconut as the name suggests.This is very famous in beach especially Marina beach. Invariably those who visit beach never miss to taste this. As this is mango season thought of trying this recipe.The crunchiness of onion,tanginess of mango and the taste of green chilies everything adds to the flavour.

Soak white peas for 8 hrs or overnight

Ingredients

White peas…….1 cup

Raw Mango..5 TBS
Coconut…..3 TBS
Onion……3 TBS
Green chillies….1 to 2

Ginger…..1/2 inch piece

Red chilli powder..1 TSP
Mustard seeds…..1/4Tsp
Urad dhal…..1/2 tsp

Carrot grated…..2 TBS
Coriander leaves chopped….2 tbs

Hing…..1/4 TSP
Curry leaves few.

Preparation

White peas should be cooked but not mushy.

Grind coconut,green chilies and ginger.Just pulse it not a fine paste.

In a kadai put oil.

Add oil to it.

Now add mustard seeds and when it splutters add urad dhal when it turns brown add curry leaves then half of the onions.onion s

Onion should not be soft.It should have crunchiness.

Add cooked peas to it.

Then add grinded mixture to it

Fry well till everything gets mixed .Add lemon juice of 1/2 a lime switch of the stove.

It’s time to add grated mango, carrot and mix well.

While serving serve with mango and chopped coriander leaves.

Very healthy evening snack

Categories
cooking Cooking Recipes healthy recipes. kerala recipes lunch box recipe Neivedyam

LEMON RICE/LUNCH BOX RECIPE

Lemon rice is an easy recipe.They call it as chitrana which is rice based dish prepared in South India.Lemon rice is one among them. It just take few minutes to prepare if we have precooked rice. We can take this for travel too.It is s citrousy flavour.

Ingredients:

Cooked rice…..1 cup

Cashews few

Oil…..1/4 tsp

Urad dhal….1/2 tsp

Peanuts….12 to 14 nos

Red chillies…..2 Nos

Green chillies…4 nos

Bengal gram…2 tbs

Curry leaves….few

Ginger grated…..1 tbs

Hing….1/4 tsp

Turmeric powder…1/2 tsp

Lemon juice….juice of 1 to 2 limes

Cooked rice should not be sticky.

Method.

1.In a kadai put oil.

2.Add mustard seeds when it splutters addurad dhal when it turns brown add Bengal gram then add red chillies.

Now add curry leaves and chopped green chillies and cashews.

Fry till it gets toasted.

Add cooked rice with salt to it

Finally add lemon juice to it.

Serve with papads or any vegetable fry.

Another method is to add lime juice to the ingredients after frying and finally add cooked rice to it.

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 Cooking Recipes desert hindu festival Neivedyam pongal recipe

SEMIYA JAVARASI PAYASAM/ SAGO VERMICELLI PAYASAM

There are many varieties of payasam.Today thought of sharing one which is made using milk.My son likes all varieties of PAYASAM especially when it is made with milk.Its an easy preparation and also very tasty one.

Ingredients:

  • Sago………1/4 cup
  • Semiya….1/2 cup
  • Milk…….2or3 cups
  • Cardomom…3 or 4
  • Sugar…….1/2 to 3/4 cup
  • Cashew… chopped 1tsp
  • Ghee…..2 to 3 TBS

Method:

  1. Soak sago for half an hour.
  2. Put ghee in a heavy bottom pan.
  3. Fry cashews in ghee and keep aside
  4. Roast vermicelli fry it and keep it aside.
  5. Now add sago and fry it.
  6. Add water and cook .
  7. When it is half cooked add semiya to it.
  8. Then add milk and cook.
  9. Add sugar.
  10. Finally add fried cashew nuts.

Suggestion:

1. Can change the proportion of sago vermicelli.

2. This thickens after cooking so keep little milk aside and add before serving.

3. Sugar can be added according to one’s taste.

4. Can add fried raisins too.

Categories
cooking Cooking Recipes lunch box recipe Neivedyam traditional cooking vegan

PULIYODARE/ TAMARIND RICE

Puliyodare,Pulihora or Tamarind rice is a common rice recipe in South Indian States.This is a main course dish. This is usually a neivedyam for Pooja’s both in homes and also in temples.Also this is travel friendly recipe . Best for lunch box too.

Ingredients for mix

  • Channa dhal…..2tbs
  • Urad dhal……….2 TBS
  • Coriander seeds..1 TSP
  • Pepper……..1 Tsp
  • Methi seeds..1tsp
  • Red chillies …4 or 5
  • Asafoetida..1/4 TSP.

In a kadai first put Channa dhal then urad dhal and dry roast it for sometime.then add coriander seeds ,pepper corns,methi seeds and red chillies. Fry a little then add asafoetida.After roasting put it in mixer grinder and make it into a fine powder.Keep it aside. Can refrigerate it and use while preparing the mix.

Ingredients for the mix

  • Tamarind..lime size
  • Mustard seeds…1/4 TSP
  • Urad dhal……1/2 TSP
  • Channa dhal…1/2 TSP
  • Groundnuts….4 TBS
  • Curry leaves….few
  • Red chillies…..3
  • Jaggery a small piece.
  • Gingelly oil ..4 tbs
  • Turmeric powder…1/4 TSP
  • Salt as required
  • Asafoetida…1/4 TSP

Method

  1. In a kadai add gingelly oil.
  2. When it gets heated add mustard seeds then urad dhal and Channa dhal.
  3. When it gets roasted add red chillies and curry leaves.
  4. Add turmeric powder
  5. Now add ground nuts
  6. Fry a little and add the grounded powder to it.
  7. Now let it mix well
  8. Add tamarind extract to it.
  9. Allow it to boil.
  10. When it starts thickening add required salt.
  11. Till it is like a halwa stage
  12. Remove from fire and store in airtight container.
  13. Take a cup of cooked rice and mix with it.
  14. Serve with papad or vathal.

Categories
cooking Cooking Recipes hindu festival Neivedyam traditional cooking

BENGAL GRAM SUNDAL/KADALA PARUPU SUNDAL/SUNDAL VARIETIES

Kadala parupu sundal is a variety of sundal. This can be easily prepared even without soaking the Bengal gram.

Ingredients:

  • Bengal gram …..250 gms
  • Grated coconut…1/4 cup
  • Salt as needed.
  • Oil……2 TBS
  • Mustard seeds…1/2 TSP
  • Urad dhal….1 TSP
  • Curry leaves..a few
  • Green chillies 1 to 2

Method:

  1. Wash and cook Bengal gram in a pressure cooker with enough water for two whistles. If there is excess water can use for other recipes like rasam.
  2. In a kadai pour 2 TBS oil then mustard seeds it splutters add urad dhal when it turns brown and split chillies fry it.
  3. Now add cooked Bengal gram to it
  4. Finally add coconut scrapings.

You can decrease the amount of coconut scrapings.

Can add coriander leaves too.