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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 Recipes traditional cooking Uncategorized

DHAL VADAI

Dhal vada also known as parupu vada is a popular South Indian snack. It will be crispy outside and soft inside. We need to soak the dhal for 3 hrs so that we can grind the dhal without water.Keep 1 tbsp. dhal without grinding.

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Ingredients:

Channa dhal:1/2 cup

Toor dhal :1/2 cup

Dry chillies:3

Green chilli:1

Onion:1 or 2 finely chopped

Curry leaves

coriander leaves

Salt as needed

OIl for frying

Method:

  1. To the coarsely grinded batter add dhal, chopped onions,curry leaves coriander leaves and salt.Add 1 tsp of hot oil to it
  2. Make balls . Take one ball and gently flatten it on the hands.Gather the edges to smoothen it.The more flatter the more crispier it will be.
  3. Heat oil and fry vadas by turning both sidestill golden color.

Some use shallots for this kind of vada.

Can use vada parupu alone.too.

For masala vada can add ginger and fennel seeds too.

Do not cover the vadas while it is hot it makes it soft and soggy.

make small balls and fry it will be crispy pakoras

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Pakoda | ஒரே மாவிலே பருப்பு வடையும் பக்கோடாவும் செஞ்சு அசத்துங்க” on YouTube

Categories
Cooking Recipes indian traditional cooking Uncategorized

VEN PONGAL/KHARA PONGAL

Ven Pongal is a common and healthy breakfast food item. But some will have it for dinner too.It is a common neivedyam in some temples.Famous at Tirupathi Venketeswara Temple,also common in Perumal temples too.It is  easy to prepare also light one for the stomach.Some like to prepare with raw rice too.

INGREDIENTS:

  • Rice :1 cup(Par boiled or raw accdg. to ones wish)
  • Moong dhal:1/2 cup
  • Ginger:1inch piece grated or finely chopped
  • Curry leaves
  • cumin:1/2 tsp
  • Pepper powder:1/2 to 3/4 tsp(some use pepper corns)
  • Ghee:2 to 3 tablespoon

Method:

  1. Dry roast  dhal till we get the aroma.
  2. Wash and cook rice and dhal with 31/2 cup of water( water accdg to the rice you use) with salt and 1/2 tbs. ghee.
  3. When cook ed keep aside.If it is like puloa  then can add 1/2 cup water and cook for some more time.It must be soft in texture.
  4. Heat a pan add ghee add chopped ginger, cumin seeds,curry leaves and pepper powder to it and fry. If one is using cashews add that too.Add the fried items to the ven Pongal.
  5. Serve hot with sambar and chutney or brinjal gosthu.

Some add a pinch of turmeric powder to have  a yellow pongal.

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