Kalkandu Pongal/Kalkandu Sadam Recipe-Pongal Recipes

Kalkandu( Rock sugar in English & Kal Sakkare in Kannada) sadam aka Kalkandu pongal was in my to-do list for years.I had a recipe in my cook book which was waiting for me to try.Pongal is around the corner.This is the perfect time to blog this recipe.Actually it was mentioned as kalkandu bath recipe in my book.But whatever be the name,its method was very similar to our sakkarai pongal/sweet pongal using milk & sugar.I tried it this morning for the first time and it came out finger licking good.We all loved it very much.I packed it to my school moms friends.Everybody liked it so much & gave thumbs up!! This kalkandu pongal is a very rich sweet rice recipe.We can make it for any special occasions & festivals.Rice cooked in milk gives a super rich taste & flavor.Please don’t forget to add the spices i’ve given here.That’s the highlight for this recipe.One thing i would like to say is “ Do not compromise on the quantity of ghee”.It not only makes the pongal tasty but also helps to balance the body heat developed by rock sugar.My MIL usually tells us to consume moderate quantity of kalkandu pongal because over eating may upset your stomach ( ie may cause loose motion trouble).I am not sure about this.So take care and consume less.
Ok,Lets see how to prepare this yummy kalkandu pongal/rock sugar pongal.
Wish u all a very happy Pongal 2015 !
அனைவருக்கும் எனது இனிய பொங்கல் நல்வாழ்த்துக்கள் !!

 

Kalkandu pongal recipe

Kalkandu pongal for thai pongal festival !

Cuisine: Indian

Category: Sweet

Serves: Serves 4

Prep time: 5 Minutes

Cook time: 15 Minutes

Total time: 20 Minutes

INGREDIENTS

Raw rice - 1/2 cup Yellow moong dal – 1 tbsp(optional,i dint use) Raw milk - 2.5 cups Water - 1/2 cup Sugar candy/rock sugar - 1/2 cup( heaped) OR Powdered rock sugar - 3/4 cup+2 tbsp Salt - a pinch Spices for flavor Ghee - 3-4 tbsp Cardamom - 2 seeds( crushed) Cloves - 1 no Saffron threads - few Nutmeg/Jathikai - a very small piece

METHOD

Wash and soak the rice for 10 minutes.In the mean time,boil raw milk + water in a pressure cooker base.When it comes to a boil,add the washed rice draining the water.Let it pressure cook in low flame for one whistle.It takes nearly 10-12 minutes.After the steam is released,remove the lid & mash the rice well.Keep aside ( Note : If u want to add moong dal,roast it in a tsp of ghee & add to pressure cooker along with rice.) Take the rock sugar and break it using a hammer or rolling pin by wrapping it in a news paper.Now it will be broken into small pieces & easy to powder in mixie.If u grind the rock sugar without breaking,mixie blade may break.So its better to follow this procedure.Suppose if u have small candies ( ie diamond kalkandu)u can powder it directly. After opening the cooker,add the powdered rock sugar & mix well.It will melt soon & mixes with the rice.The mixture will become watery now.Keep stirring by adding a tbsp of ghee. Keep the flame medium. In the mean time,roast the cashews,clove & nutmeg.Powder the nutmeg & cardamom.Add it to the pongal.Add saffron threads too.Mix well.After some time,Pongal will turn thick and start to leave the sides of cooker.Now add all the remaining ghee along with roasted cashews.Remove & let it cool.No problem if the pongal is slightly thin.It will thicken completely once its cooled down. Please make sure the pongal has moisture content when u switch off. ( ie it should be slightly watery n mushy. Don’t make it very thick .) This is very important .. Once it cools down,the consistency will be correct else it will  become very hard.If u feel , all the water is absorbed and if it looks dry , add little boiled milk, Mix well and switch off the flame. Add a tsp of ghee & serve. Enjoy !

Note

I have not used moong dal as per the recipe given in the book.If u wish to add,roast it in a tsp of ghee & add to rice in cooker. Adjust the quantity of sugar candy as per your taste.I felt the ratio of rice & rock sugar should be 1:1.5 for perfect sweetness.U can also add 1:2 ratio if u have sweet tooth. Do not compromise in the quantity of ghee.It not only makes the pongal tasty but also helps to balance the body heat developed by rock sugar. My MIL usually tells us to consume moderate quantity of kalkandu pongal because over eating may upset your stomach ( ie may cause loose motion trouble).I am not sure about this.So take care and consume less.

Prepare this rich,creamy,delicious kalkandu pongal for this pongal festival and have a great celebration !

Once again, i wish u all a very happy pongal

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Averakalu Methi Pulao Recipe - Avarekalu Bath - Avarekalu Recipes

Today I have shared a simple Karnataka special avarekalu rice bath / avarekalu pulao with methi leaves (menthya soppu). Its Avarekalu (Hyacinth beans / Flat beans / Indian liva beans in English, Surti papdi in Hindi, Chikudukaya/Anapakayalu in Telugu and avarekai/Mochakottai in Tamil) season in Bangalore. Here people buy them in Kgs and make avarekalu pulao / rice bath, avarekalu saaru/sambar, uppittu/upma, avarekalu sagu etc with it. You can find avarekalu recipes in all the houses, hotels and even in marriage feast in this season. I too learnt few yummy recipes with avarekalu from my School moms friends. 

Yesterday we had a small get together at Tara’s house to celebrate this new year and we all prepared a quick and yummy lunch menu. I made eggless chocolate cake. Megha made this avarekalu-methi pulao also known as avarekalu bath and Tara made Karnataka’s one of the most popular masoppu saaru recipe along with white rice, onion raita and gram flour bonda. It was a simple yet very filling, delicious and healthy lunch menu. I learnt this pulao from Megha and clicked the stepwise pictures too for my reference. 

Today I made it in my house for our lunch and for the sake of my Sunday special lunch recipe series too. So here you go my second recipe in this series, Avarekalu Methi Pulao. Its a very yummy, flavourful one pot meal which can be made under 15 minutes. You can prepare this pulao easily for your lunch box during busy morning hours easily in a pressure cooker if you have avarekalu ready in hand. 

For variations, you can skip methi leaves and make it with avarekalu alone. Very less chopping works and moreover this recipe would be apt for avarekalu sesaon. I used sona masoori raw rice instead of basmati rice as I felt this recipe tasted yummy with raw rice. Finally the choice of rice is yours ! Do try this easy and yummy avarekalu methi pulao recipe with simple onion raita as side dish for your Sunday lunch menu, enjoy and spend time with your family.

Check out my first post in this series : Dindigul Thalappakatti Biryani using Msuhroom & Soya chunks

Avarekalu-Methi Pulao Recipe

Avarekalu methi pulao recipe / avarekalu bath recipe - Easy rice recipe to prepare in weekend & lunch box !

Cuisine: Indian

Category: Lunch

Serves: Serves 3

Prep time: 10 Minutes

Cook time: 15 Minutes

Total time: 25 Minutes

INGREDIENTS 
1 cup= 250ml

Avarekalu/Flat beans/Mochakottai - 1/2 cup Methi leaves/Fenugreek leaves - 1/4 cup  Good quality sona masoori raw rice - 1 cup ( soak for 15 minutes) Cooking oil + Ghee - 2 tbsp + 1 tsp Bay leaf - 1 no Big onion - 1 no Water - 2 cups   Salt - as needed To grind Grated coconut - 2 tbsp Green chillies – 3-4 nos (medium) Cinnamon - 2 inch stick Cloves - 3 nos Cardamom - 2 nos Big onion - 1/2 no Coriander leaves - 3 sprigs Turmeric powder - 1/8 tsp Ginger – A small finger size Garlic cloves - 5 nos

HOW TO MAKE AVAREKALU PULAO - METHOD

Wash and chop methi leaves. Keep avarekalu ready. For avarekalu, you don’t need to remove the skin. Just wash and keep aside. Wash and Soak rice in water for 15 minutes. Grind all the ingredients given under “to grind” to a smooth paste adding water. Set aside. In a pressure cooker base, heat oil+ghee. Add the bay leaf, saute for a while. Now add the chopped onions and saute till transparent. Add methi leaves & avarekalu. Mix well for a minute and add the ground masala paste. Saute till its raw smell goes off. Now add the soaked rice with the required water and salt. Cook in low flame for one whistle. Remove and serve hot with raita ! Enjoy !

Note

For variations, you can use only methi leaves & make this pulao. You can replace methi leaves with mint leaves along with avarekalu. But use mint leaves in very small quantity. Adding more oil+ ghee makes this rice taste yummy. So use accordingly. Use less coconut and onions for grinding else coconut make the rice look dry. U should use more spices to get a nice aroma. So I used 3 cloves, 2 cardamom and 1 big stick cinnamon. My friend used 1.75 cups of water for fluffy rice.

Enjoy this yummy averakalu pulao recipe with simple onion raita & curd rice !

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Millet Flour Onion Pakoda Recipe-Millet Snacks Recipes

Onion pakoda must be one of the favourite evening snacks for most of us.We generally make it using gram flour & rice flour.For a change,i tried it adding our homemade mixed millet flour/Millet sathu maavu powder.It came out really crispy and flavourful.Raksha & Sendhil liked it very much.I was also happy that i could give them a healthy deep fried snack using millets.And now i am typing this post munching these crispy pakoras,its yumm.Friends,Try this snack recipe for your family & enjoy with evening coffee or Tea.
Check out my other millet recipes here !

Millet flour onion pakoda recipe

Onion pakoda recipe using millet flour

Cuisine: Indian

Category: Snacks

Serves: 15 nos

Prep time: 10 Minutes

Cook time: 5 Minutes

Total time: 15 Minutes

INGREDIENTS

To make the batter Mixed millet flour - 1/3 cup Gram flour - 1/4 cup Rice flour – 1 tbsp Big onion - 2 nos ( medium ) Red chilli powder - 1/2 tsp Hing/Asafetida - 2 pinches Finely chopped green chillies - 1 no Curry leaves - few Coriander leaves – few Mint leaves – few  Ginger - 1/2 inch piece Hot oil - 1 tbsp Ghee – 1/2 tsp ( I used frozen ghee) Water – Very little ( say 1.5 tbsp) Salt – as needed Cooking oil - to deep fry

METHOD

Wash and slice big onions thinly.Wash and chop ginger,green chillies,mint,curry leaves,coriander leaves & set aside. In a wide bowl,take all the ingredients except cooking oil and ghee.Mix all the ingredients well without adding water.Onions will leave water while u mix.So mix everything together. Heat oil to deep fry.Take a tbsp of hot oil  and add to the flour.Add ghee.Mix well.Then sprinkle few drops of water and make a dough. Put a drop of batter & check the heat of oil.If  the batter comes up immediately,oil is ready.Reduce the flame to medium high & pinch in a portion of batter and drop in the oil in a sprinkled manner. Cook till onions turn golden brown.Remove in a tissue and enjoy eating hot with tea !

Note

Gram flour is used for binding and rice flour for crispiness. You can follow the above recipe and make pakodas with kambu maavu or thinai too. Hot oil is added to give crispy pakoda.Don’t skip it.Ghee is for softness.

Enjoy this crispy millet onion pakoda with tea/coffee ! Tastes yum !!

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How To Make Soft Chapati / Super Soft Chapathi Recipe With Tips

“How to make soft chapati??” was my biggest worry when I was a beginner in cooking. I was not aware of the secrets, tips and tricks for making hotel style soft chapati when I was new to cooking. Not just me, making a super soft chapathi that stays soft for long time would be the dream for many. When I was a beginner I used to make hard, chewy chapati and sometimes like roasted papad too.  As we were newly married, Sendhil couldn’t scold me instead he used to make fun of my chapathi. Once my MIL told this method, ingredients and suggested me to give a try. When I tried it for the first time, I couldn’t believe the results. It came out super soft. I felt very happy and excited to see my chapathi soft like a kerchief. More than me, Sendhil was feeling much more relieved 😃. Thanks a ton to my MIL for teaching me this wonderful recipe. 

After making this chapathi successfully, I attempted phulka/roti without oil and now I can confidently make phulka/roti and chapathi anytime. Soon I will share my phulka recipe too. Before going to this recipe let me tell you, this is not chapathi without oil. It is not North Indian phulka or roti. I hope you know the difference between roti and chapati.You would have come across different types of soft chapati recipes using milk, hot water, ghee etc. This is one such kind. 

Many of you must have tasted this kind of chapati in Tamil nadu hotels. Here I have used oil & curd to bring the softness. So fat is used in this recipe. Please do not attempt this recipe if you are calorie conscious or if you are in diet. This recipe is purely for beginners & bachelors who craves for making soft chapathi. You can dare to try this recipe for your lunch box and to your guests as well. It stays soft for long time. 

If you follow this recipe, you do not have to worry about the wheat flour brand. It works for all the brand like Aashirvaad, Pillsburry, Any multi grain atta, Swad etc. You can even try with homemade wheat flour ground using ration wheat grains/ ration godhumai. I have also given some general tips to make soft chapathi dough. Hope this will help. Lets see how to make soft chapati with step by step pictures.

Soft Chapati recipe 

How to make soft chapathi at home with tips and step by step pictures !

Cuisine: Indian

Category: Dinner

Serves: 5 nos for 1 cup

Prep time: 35 Minutes

Cook time: 1 Minutes

Total time: 36 Minutes

INGREDIENTS

1 cup = 250 ml Wheat flour/atta - 1 cup Refined oil  OR Gingely oil (Nalla ennai) - 1 tbsp  Curd - 1 tbsp ( Not too sour & thick, I use semi solid curd) Water – 1/3 cup (+/- 1/2 tbsp) Salt - 1/4 tsp Oil or ghee - for brushing(optional)

HOW TO MAKE SOFT CHAPATI 

1. Mix wheat flour/ atta, curd, oil and salt.
2. Add water, knead for 5 minutes.
3. Cover and rest the dough for 30 minutes.
4. Make small balls, dust in flour, roll chapathi.
5. Cook both sides brushing oil or ghee !

SOFT CHAPATHI - METHOD 

In a wide bowl or plate, measure the flour/atta & take it. Add curd, oil & salt to it. Mix it well so that curd & oil spreads well with atta/ wheat flour. Now sprinkle water in small quantity & try to make a soft,non-sticky dough. No problem if the dough sticks lightly to your hand. Knead the dough well at least for 5 minutes. If possible beat in a hard surface. Keep it covered for minimum 30 minutes. After 30 minutes, dough would become very soft. Now make golf sized balls out of the dough & keep in the bowl. Take one ball, roll it without any cracks, pat it slightly & dust in the flour. Keep the remaining balls closed till use. Roll the ball into a uniform, thin circle. Dust it once in the middle only if necessary. Put the chapathi in a news paper or sheet & cover it well. Do not keep it one over the other. Roll the other chapathis & spread it. Heat a good conditioned non-stick pan & put the chapathi. Reduce the flame to medium. Keep rotating it. U will see some bubbles appear on the top of chapathi. Immediately flip the chapathi. Cook the other side in low flame by pressing it using a ladle so that corners will cook well. Remove and brush with ghee or oil if needed. Serve hot with vegetable kurma. If you want to store the chapathi, spread a towel inside a hot pack. Brush the cooked chapati with oil or ghee. Then stack the chapathis one above the other. Wrap it with a cloth napkin & store it.  It will stay soft for hours. If you want to pack the chapathis for lunch box, brush it with oil /ghee. Just fold the chapathi like a triangle and stack it. It will remain soft for long hours.

TIPS TO MAKE SOFT CHAPATI

These are some of the general tips and secrets to be followed to make a soft chapathi or phulka. The quantity of water may vary based on the atta/wheat flour brand you use. Aashirvaad takes little more water than Pillsbury. The water quantity I have given here is an approximate measure. It may vary for multi grain atta. Do not add all the water while kneading the dough. Sprinkle water only in small quantities. If you feel you have added excess water, you can add little flour to it but you should add few more drops of oil & knead it really well else chapathi will come out hard. Rolling the chapathi of uniform thickness is necessary for uniform puffing else chapathi won’t puff up in some places. Also never roll the chapathi very thin like a transparent sheet. They will roast like a papad. Do not over dust the chapathi in flour. Do it once or twice. If you dust more, chapathi may come out soft but it will look dry. Do not leave the chapathi dough or rolled chapathi in air for long time. It will become dry & gives you hard chapati. So keep it closed till use. Heat of the flame is very important while cooking chapathi. It should be low to medium. Never cook in high flame. It will become a papad. Flame should be high only for making phulkas and that too while showing in direct flame. Always brush the chapathi with oil or ghee if you keep for long time. No need to brush  if you consume immediately.

Try this recipe at home & enjoy soft chapathi for dinner or lunch with your favourite side dish. I served it with paneer kurma ! It was yummly !!

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Veg Burger Recipe | Mc Donald’s Style Veggie Burger Patty Recipe

Don’t you get tempted to try if you come across a recipe titled “Mc Donald’s style Veg Burger Recipe” ??. I know many of your answers would be YES!. Yeah, I too tried Veg burger for the first time in my kitchen after getting very much tempted by watching this video. In that video, he had shared the recipe of Mc Donald’s style McVeggie burger patty recipe with easily available ingredients in all our pantries and moreover it was Eggless! I just made few changes in the ingredients & method as per my convenience.

I replaced corn meal with powdered corn flakes just like my KFC style Veg Strips and I used crushed garlic instead of garlic powder. The result was awesome!! The Patty was super crispy outside and soft inside. I also tried grilling in my convection oven instead of deep frying and it came out pretty well. You can also opt for shallow frying if you are calorie conscious.What ever be the method of cooking, patties taste great.

This recipe is really a keeper and I am planning to make it for my daughter’s birthday party too. Sendhil loved it a lot and I guess he won’t take me to Mc Donald’s anymore as I started making it at home regularly. Soon I will try to share my daughter’s most favourite KFC Potato krisper/Aloo burger recipe which would be more of our Indian style. 

Friends, do try this easy burger recipe using store bought burger buns and mayonnaise & let me know how it turned out for you. Procedure may seem a bit lengthy as I made bread crumbs and corn meal on my own. If you have them readymade in hand, making this burger would be really easy !!

Mc Donald’s Veggie burger recipe

Veg burger with homemade burger patty recipe – Mc Donald's style !

Cuisine: International

Category: Snacks

Serves: 4 

Prep time: 60 Minutes

Cook time: 10 Minutes

Total time: 70 Minutes

INGREDIENTS

For arranging burger Fresh Burger buns - 4 nos Lettuce leaves - few Shredded celery - as needed ( I used cabbage) mayonnaise - as needed Sliced tomato - 4 slices Cheese slice – 4 nos ( optional, I din't use) For burger patty Boiled potatoes - 3nos ( medium) Cooked peas - 1/4 cup Carrot - 1 no ( finely chopped) Onion - 1 no ( finely chopped) Garlic crushed – 4 nos Thick poha/Aval – 1/2 cup ( soak in water for 20 minutes) Maida / All purpose flour - 1.5 tbsp Salt & water – as needed Spice powder recipe Chilli flakes  or paprika – 1/2 tsp Amchoor powder –1/2 tsp Turmeric powder – 1/8 tsp Pepper powder – 1 tsp Salt – as needed Parsley – 1/4 tsp For batter Maida - 1/2 cup Corn flour – 1/4 cup Corn meal OR powdered corn flakes - 1/4 cup Oil – 1 tbsp  Water - as needed Bread crumbs - 1 cup  ( to coat)

HOW TO MAKE VEG BURGER - METHOD

Finely powder the cornflakes in a mixer and keep in a bowl. Mix all the powders given under “ Spice powder” and set aside. ( If you are using raw corn flakes, microwave it in high power for 1.5 minutes & then powder it) Wash and soak poha in hot water for 20 minutes. Then crush & squeeze it with your hands very well. It will become a dough like thing. Keep it covered & set aside. Pressure cook potatoes, peel the skin, mash it well. Cook the peas and keep it ready. Chop the carrots and keep it in hot water till use. Chop onions. In a kadai, heat oil and saute onions, crushed garlic cloves till onion turns transparent. Now add the carrot and saute till its soft. Add some salt to quicken the cooking process. Lastly add the mashed potato and cooked peas. Add little water & let the carrot cook for some time. After carrots are cooked & water is absorbed, add the spice powder mix. Adjust salt. Mix well & Mash it with the back of ladle.  Finally add the soaked & squeezed poha and maida. Mix well. Poha & maida acts as a binding agent here. So mash it really well and make the entire mixture to a thick dough. Switch off the flame & let it cool. After the mixture is cooled down, wrap it in a polythene sheet like a cylinder as shown in the picture. Cover the edges using a rubber band. Refrigerate it for 30 minutes to 1 hour. After 30 minutes, remove the patty dough and roll it tightly. Cut it into roundels. Refer picture below. The size of the patty should be the size of burger. Roll the patty on the kitchen counter or a plate to bring uniform thickness and to make a perfect round. In the mean time, prepare the batter & bread crumbs. To prepare bread crumbs, remove the corners i.e brown part of the bread and powder it in a mixie. Set aside in  a plate. Homemade instant bread crumbs is ready. For the batter, mix all the ingredients given under “ for batter” and add little water to make a thick dosa batter consistency. Keep it ready. Now dip the patty and in maida batter. Again dip in bread crumbs. Repeat the same once again. Yes, you have to coat it twice to get a super crispy exterior. Now heat oil to deep fry and check the temperature by dropping a pinch of batter. If it comes up, simmer the flame completely and drop the patty. If the heat of the oil is high, patty will burn. So take care. Cook only in low flame till they turn golden brown in both the sides. Flip it whenever needed. Deep fry, remove & drain in a tissue. Repeat the same procedure and keep all the patties ready. For arranging the burger : Take the burger bun and slit into two roundels. Toast in dosa pan by drizzling oil or butter. Take one portion of the bun and apply mayonnaise using a spoon. Wash and chop lettuce & celery. Place some of them on the bun.Now keep the patty. Above the patty keep some lettuce leaves, tomato slice & cheese slice. Cover it with another portion of toasted bun.( I applied mayonnaise on both the portions of bun as we love it that way) Adjust the quantity of mayonnaise as per your taste.You can also keep some onion rings, tomato slices & cheese slices if you like. Serve immediately with ketchup !! Enjoy it to the core !!

Note

Use fresh burger buns for best taste. As per the actual recipe,u have to refrigerate the boiled potatoes for 6 hours. But I skipped that step. I have used corn flakes powder instead of corn meal here. U can add corn meal if u have in hand. I coated the patty twice in the batter & bread crumbs to make a crispy exterior. But make sure oil is in right temperature else patty will get burnt. You can make the patties instantly instead of refrigerating it for 30 minutes. In that case,take a ball of dough and pat it to bring the shape and proceed as given above. If you are planning to make this for parties, you can make the dough very well in advance and refrigerate it by tightly wrapping in sheet & keep it covered. This dough stays good for 2 days in refrigerator if  properly stored. Adjust the quantity of mayonnaise as per your taste.You can also add keep some onion rings,tomato slices & cheese slices if you like.

Try this veg burger recipe for your family. I am sure you won’t step into Mc D anymore !

Veg Burger – After a bite by me :P 

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