Keerai Vadai Recipe / Spinach Vada - Ponnanganni Keerai Recipes

Recently when i went to my in-laws place,my MIL gave me lots of Ponnanganni keerai ( Dwarf copperleaf / joyweed/Sessile joyweed – pink variety.. Generally known as water amaranth) grown in our garden.. I made sambar and kootu but still I had some left in my fridge.Its been a long time i am planning to make masala vada with spinach. So i tried this vada for first time.It was super cripsy , flavourful and yet soft inside..We loved it. My doter had 2 vadas.This shows the success of this recipe …

INGREDIENTS
 1 cup - 200ml

Ponnanganni keerai / Any greens– 1/2 cup Chana dal – 1/2 cup Red chillies – 3-4 nos Jeera - 1/2 tsp Hing – 1/4 tsp Small onion – 10-15 nos (chopped roughly) Mint leaves – 1 handful Coriander leaves – 1 handful Curry leaves - few Salt & water – as needed Fennel seeds – 1 tsp (optional)

METHOD

Soak channa dal for 2 hours. Drain the water and grind along with red chillies,hing, salt &amp ,jeera and 2 tsp of water.. First run the chillies,salt and hing together.Then add the soaked channa dal and run once or twice.The dal should be coarsely ground.Some dal would be visible.. Wash and chop the greens finely..Set aside. Mix the keerai , onions , mint leaves and coriander leaves,curry leaves in a  bowl and check for salt. No need to add water. Heat oil in a deep frying pan and add a tbsp of hot oil to the vada batter. This helps in making the shape of vada properly and gives crispiness to the vada. Mix the batter and take a small ball shaped batter. Keep in the center of palm and pat it little to make thick patties. Deep fry in hot oil. To check the right temperature of oil , just drop a bit of batter. It raises immediately.. Now drop the vadas one by one and cook in simmer flame for even cooking. Flip the vadas after a few mins and cook on the other side. Make in batches..Remove the vadas and serve hot ! Enjoy with tea or with rice as an accompaniment like we had!!

NOTE

If u r planning to make masala vada , just follow the same recipe except spinach. Adding fennel seeds gives a nice flavour but i couldn't use as my hubby doesn’t like its taste.. I used pink variety keerai and i just ground the keerai once along with channa dal. So my vada was slighlty brownish yellow in color. U can make this vada with any greens..The point is just chop it very finely..Mulai keerai, arai keerai , siru keerai , murungai keerai can be used here.. Usually we add channa, toor and urad dal for masala vada . We call tat as “MUPARUPPU VADA”..But my mom told me to make with channa dal alone..Yes , adding channa dal alone gives a nice , crispy vadas..

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Simple Onam Sadya Recipes - Kerala Onam Dishes

As Onam is nearing , I see lot of posts featuring Kerala onam recipes in blogosphere. After trying the andhra lunch thali successfully , I wanted to try  a simple and Easy Kerala lunch menu keeping onam festival in mind..When I was thinking about it, my neighbour showed me “Vanitha” magazine which was flooded with onam special recipes of “Pazhayidam Mohanan namboothiri”.There were many ideas for onam sadya dishes including payasam. As the recipes were given by a chef , I tried everything confidently. My neighbour Mrs.Prema read all the recipes and translated everything patiently.Thanks a ton to her . .Among those recipes, I picked some easy to make, simple dishes and prepared it..I reduced the given quantity as per my need and tried them.So i have mentioned the quantity what i used.We had a great onam lunch. Now after having my preparation, i really want to taste the authentic onam sadya in kerala..Wish I could get a chance When u want to prepare onam special dishes , the choices are endless. My neighbour told they serve nearly 60 side dishes..Wow..!!.I started drooling ..

Do check out my Onam sadya menu - 2 

I wanted to fill the banana leaf but i couldn’t.I should have kept Pazham , pappadam and nendhran chips which are the highlight in their menu..I was not able to do it. As this is my first Onam sadya post, I am not aware of the serving order. So I kept the dishes as I wished.Please excuse me .I dint prepare Avial as we used to make it regularly .U can see the recipe here..I wanted to try popular dishes which are new to me.They were really awesome in taste.. We loved it. Coconut oil and coconut are used as the main ingredients in their food..Even then the food was easily digestible .Yesterday my kitchen was filled with nice aroma of coconut oil ..I have bookmarked some more recipes from that book. I’ll try everything and post it soon..
Coming to the recipes ,let me start with the sweet dishes  ..

SEMIYA PAYASAM

Its very simple to make ..The taste was excellent.. My hubby who doesn’t like this payasam loved it a lot.. It can be served hot or cold. For variations, u can add badam powder at the end to give a kheer taste..

INGREDIENTS
1 cup - 200ml

For 2- 3 people Semiya / Vermicelli – 1/4 cup Sugar – 4 tbsp  ( adjust) Milk – 1/2 ltr Water – 1/2 cup Cardamom powder – 1/4 tsp(optional) Ghee – 1 tbsp Cashews and dry grapes - few

METHOD

In a wide mouthed Kadai , add half tbsp of ghee and roast the vermicelli till it turns golden brown with a nice aroma. In a pressure cooker base , take the milk and water . Let it boil till it reduces to half in quantity.. Then add the roasted vermicelli and close the cooker. Leave it for a whistle and the semiya gets cooked well. (Semiya should not be mushy) Open the lid and add the sugar. Mix well. Add more milk if its too thick.Check for taste and add more sugar if required. Finally add the cardamom powder.. Boil for sometime. In a small kadai , take the remaining ghee and roast the cashews and dry grapes. Add on top of the payasam and garnish !! Serve hot or cold !

NOTE:

Cardamom powder is optional. It is not given in the actual recipe but i used it. U can add saffron threads soaked in warm milk which gives a nice color too.. My neighbour adds instant badam mix at the end which also tastes the best..

ELANEER PAYASAM / TENDER COCONUT PAYASAM

This payasam should be watery in consistency. Usually the pulp of tender coconut should be grinded coarsely along with its water and prepared. But i just cut the pulp into small pieces as given in the book . I also added jaggery instead of sugar as mentioned in the book. But please add very less jaggery as we are adding condensed milk , honey and coconut milk at the end.

INGREDIENTS

Tender coconut -  2 nos ( take the pulp and water) Jaggery –  2-3 tbsp ( please add lesser quantity) Grated coconut – 1/2 cup ( to extract milk) Condensed milk – 2 tsp Honey – 1 tsp (optional)  ( i added a tsp) Water – Little Cardamom powder – A pinch (optional)

METHOD

Take the jaggery and melt to make a syrup by adding water just to cover it. Strain and remove the impurities.After it starts to boil ,add the pulp of tender coconut ( I cut into bite sized pieces.. U can also use by grinding it coarsely).. U can even cook the pulp separately and add to jaggery. Let it boil for sometime. In the mean time , grind the grated coconut with water to extract the first milk.Set aside. Similarly take the second and third milk. Now add the third milk to the boiling jaggery mixture. After a few secs , add the second milk. Give a boil. Switch off the flame and add the first thick coconut milk. Mix well and allow it to cool down completely. Finally add the condensed milk and honey..Mix well and enjoy..

Note:

The color of this payasam varies according to the jaggery color. Mine was white in color as my jaggery was light yellow in color.. Always add jaggery in lesser quantity. If sweet is less , u can add more syrup later. Condensed milk and honey should be added after the mixture cools down completely.

MEZHUKKUPURATTAI / MIXED VEG STIR FRY

Its a simple stir fry which can be made in minutes yet tastes delicious..

INGREDIENTS

Yam – 1/4 cup Plantain / Raw banana – 1/ 4 cup Carrot – 1/4 cup Turmeric powder – 1 Mustard seeds – 1/2 tsp Curry leaves – few Red chillies – 2 nos Green chillies – 2nos Salt & water – As needed

METHOD

Cut all the veggies uniformly of small square shaped pieces. Cook yam in pressure cooker.cook plantain and carrot together. Make sure everything is not over cooked and mushy. Now in a kadai , take the coconut oil and add the mustard seeds , cut chillies and few curry leaves. Add the veggies finally and toss well by adding the required salt.

MIXED VEGETABLE THORAN

INGREDIENTS

Grated Cabbage – 1/4 cup Carrot – 1/4 cup Big onion – 1 no Half cooked toor dal – 1/4 cup Ginger – 1/2 inch piece Turmeric powder – 1/2 tsp Chilli powder – 1/2 tsp Pepper powder – 1/2 tsp Salt – as needed Grated coconut – 3 tbsp to temper Coconut oil – 1 tbsp Green chilly – 1 no ( slit cut) Urad dal – 1/2 tsp Curry leaves – few

METHOD

Pressure cook toor dal for one whistle by keeping high flame. The dals gets half cooked. Grate the cabbage and cut carrot into small pieces. In a kadai, heat the coconut oil and temper with mustard seeds and urad dal. Then add the onion pieces. Saute well and add the ginger pieces , green chilly and curry leaves. Now add the cut vegetables , toor dal and mix well. Add all the powders one by one and mix well. Sprinkle little water and cover cook for sometime. Run the grated coconut once in mixie and add it at the end. Mix well and serve hot !!

PULI INJI / INJI CURRY

Among all these dishes , Puli inji secures the first rank.. We loved it a lot. It was very tasty..One can have a plate full of Dal rice or curd rice with this puli inji . Usually its very thick in consistency . But i made it little thin to suit our taste. Please make it according to ur taste buds.But in the book, it was mentioned to make it thick.It stays good for more than a week.Use a clean spatula every time....
INGREDIENTS

Tamarind – A big gooseberry size Ginger – 2 finger size ( chop finely) Jaggery – 1 tbsp ( add more if reqd) Salt & water – as needed.. Chilli powder – 1/2 tsp Hing – 1/4 tsp To temper Coconut oil – 1 tbsp Mustard seeds – 1/2 tsp Pinched red chilly – 1 no Green chilly – 1 no (finely chopped ) Curry leaves – a few To dry roast & grind: Methi seeds – 1/2 tsp

METHOD

Soak tamarind in warm water for take the extract. Add chilli powder , jaggery and give a boil till it reduces to half in  quantity. In a kadai , add coconut oil and temper the items given above.. Add the finely chopped ginger pieces and saute well for few mins.U’ll get a nice aroma, Finally add everything to the tamarind mixture and allow it to roll boil . **In the mean time , dry roast methi seeds and powder it. When the tamarind mixture starts to thicken , switch off the flame and add the methi powder.Mix well & Close it with a lid Serve with dal rice / curd rice.. !

NOTE

• Puli inji is a spicy accompaniment. A tsp of it is sufficient for a plate of meals..It also aids digestion..Make sure this puli inji is in ur menu if u plan to make kerala food..

KALAN

Kaalan tasted similar to mor kuzhambu..We mixed it in plain rice and enjoyed ..

INGREDIENTS

Sour curd – 1 cup Pepper powder – 1 tsp Yam – 1/4 cup ( chopped roughly) Green chilly –2 nos Curry leaves – a few Ghee – a tsp Turmeric powder – 1/4 tsp **Dry roasted methi powder – 1/2 tsp Salt & water – as needed To grind: Grated coconut – 1/4 cup Green chillies – 2 no Jeera – 1/2 tsp To temper Coconut oil – 1 tbsp Pinched red chilly – 1 no

METHOD

In  a pressure cooker , add the yam pieces , pepper powder , green chilly pieces and a tsp of ghee..Cook well. After opening the cooker , add the whipped curd , turmeric powder and salt.Let it boil.. In the mean time, grind the items under “ to grind” to make a paste by adding little water. When the mixture reduces to half , add the ground paste ..Boil well. Temper the mentioned items and mix to kaalan. Switch off the flame and add the methi powder finally . It would be in the consistency of kootu / aviyal.. Mix well and close with a lid to retain the aroma...

ASH GOURD KHICHDI / POOSANIKAI THAYIR PACHADI

Its a simple and tasty accompaniment for dal rice..

INGREDIENTS

Ash gourd – 1/ 4 cup ( chop finely) Salt & water  - as needed Thick fresh curd – 1/2 cup To grind Grated coconut – 2 tsbp Green chillies – 2 nos To temper Coconut oil – 1 tbsp Mustard seeds – 1/4 tsp Urad dal – 1/4 tsp Hing – a pinch Pinched red chilly – 1 no Curry leaves - few

METHOD

Cook the ash gourd pieces with the required water and squeeze them well to remove its water content.Set aside Now in a kadai , temper all the items given above. Grind the coconut & green chillies to make a paste. In a bowl , take the ground coconut paste , tempered items , squeezed ash gourd pieces and the required salt. Mix well .. add the fresh , thich curd just before serving . Enjoy with paruppu sadam ..

ERISSERY

Its a semi dry , rice accompaniment which has lots of coconut.Adding  more coconut gives a nice flavour for this dish ..

INGREDIENTS

Yam/ Chena – 1/4 cup Raw banana – 1/4 cup Pepper powder – 1 / 2 tsp Chilli powder – 1/2 tsp Turmeric powder – 1/4 tsp Salt & water – as needed. To grind Grated coconut – 1/4 cup Jeera – 1 / 2 tsp To temper: Coconut oil – 1 tbsp Urad dal –1/2 tsp Jeera – 1/2 tsp Grated coconut – 1/2 cup Curry leaves - few

Please note I have put grated coconut twice here.Use accordingly..
METHOD

Chop & cook the yam and banana pieces separately. Heat oil in a a kadai and shallow fry the cooked vegetables. Grind the items given above with little water to make a paste. After shallow frying the veggies , add the ground paste followed by chilli, pepper and turmeric powders. Mix well and allow it to boil sometime. In a kadai , heat coconut oil and temper with urad dal, jeera , curry leaves and grated coconut. Roast them well and add it to the boiling mixture. mix well and switch off the flame..Enjoy !

KERALA SAMBAR / MIXED VEG SAMBAR

INGREDIENTS

Toor dal – 1/2 cup Potato – 1no Big onion – 1 /2 no Lady’s finger – 1/4 cup Drum stick – 1 no Turmeric powder – 1 / 4 tsp Chilli powder – 1.5 tsp Coriander seeds powder – 2 tsp Salt –  as needed Tamarind –  Small lemon size Dry roasted methi seeds powder – 1/2 tsp To temper Coconut oil – 1 tbsp Mustard seeds - 1/2 tsp Pinched red chilly – 1 no coriander leaves – to garnish

METHOD

Pressure cook dal and potato . set aside.. Reserve the dal water for making rasam.. Soak tamarind in water and take the extract. In a kadai , heat coconut oil and saute the lady’s finger and drum stick pieces. Add all the powders.Saute quickly without burning. Immediately add tamarind extract, Cover and cook well. After the veggies are cooked add the cooked dal and boil well for few mins. Finally temper the items and add the methi powder. switch off the flame.. Garnish with coriander leaves.. In the serving bowl , place a banana leaf and pour the sambar. Close for sometime and then serve. This is the additional tip given in the book..

KERALA RASAM

INGREDIENTS

Cooked toor dal water – 1 cup Tamarind extract – 1 tsp Chilli powder – 1/2 tsp Hing – 1/4 tsp Water – 1/4 cup Jeera – 1/4 tsp Methi seeds –1 / 4 tsp Tomato – 2 nos Curry leaves – few To dry roast and powder Dhania – 1 tsp Pepper corns – 1 tsp to temper Coconut oil – 1 tbsp Pinched red chilly – 1 no Coriander leaves – to garnish

METHOD

In a kadai , dry roast dhania and pepper corns & powder them. Take the tamarind extract , chilli powder , 1 tomato ( crushed) , jeera , hing and methi seeds along with little water. Boil everything till it reduces to half. Then add the dal water , remaining 1 tomato(finely chopped) , rasam powder and the required salt.Boil for few mins. Remove and temper with mustard seeds and pinched red chillies. Garnish with coriander leaves..

KERALA PARIPPU CURRY

INGREDIENTS

Moong dal – 1/2 cup Turmeric powder – 1/2 tsp Red chilly – 1 no ( pinched ) Water & salt –as needed To grind Grated coconut – 2 tbsp Jeera – 1/4 tsp Green chilli - 1 no To temper Coconut oil – 1 tbsp Mustard seeds –1 /2 tsp & ginger pieces ( optional ) Pinched red chilly – 1 no Curry leaves – few

METHOD

Roast dal till raw smell emanates. Pressure cook the roasted dal with water , turmeric powder and a pinched red chilly.. Grind the coconut,chilli and jeera to make a paste. Mix it to the cooked dal and boil till it thickens. Remove and temper with the above items. Serve adding ghee !!

AVIAL

Please click on the picture to see the recipe for avial..
Do check out my Onam sadya menu - 2 
Easy Chakka pradhaman recipe
Kerala Paal payasam recipe

HAPPY ONAM TO ALL MY BLOGGERS AND FRIENDS. DO TRY THESE RECIPES AND HAVE A GREAT CELEBRATION !!

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PAROTTA SALNA | VEGETABLE SALNA FOR PAROTTA

Salna is a spicy, delicious side dish served with parotta in road side hotels of Tamil nadu(Kai endhi bhavan). It is very popular in Madurai. Empty Salna recipe is nothing but a plain, watery, tomato based spicy gravy packed with awesome flavor. But today I made vegetable salna recipe for parotta. Whenever I think about parota, the side dish that immediately strikes my mind is Salna. This road side hotel gravy is my favorite more than vegetable kurma that is served in restaurants. Nothing can beat this combo. Before marriage, my dad used to buy parotta salna almost twice in a month. We used to buy the parotta just for salna which tastes good for dosa, idli and chapathi as well. So we buy less parotta and ask for more salna ;). My mom makes idli /dosa additionally and we relish the salna with it. Even nowadays when I visit my mom’s place , my lovable dad never forgets to buy this for me.

Last week I bought frozen parotta for the first time just to prepare this salna. When I searched for the recipe, I got so many. Finally I made my own by combining all the recipes based on the salna I tasted. Usually in vegetarian salna , you can’t find any vegetables except onions, skin of tomato and a layer of oil floating on top and may be some pieces of cauliflower. I too wanted to make a plain tomato salna similarly. But I added some vegetables just to make it healthy. We loved its taste. Its taste will surely remind road side hotels salna to you. Lets see how to make parotta salna at home. Give a try and let me know how it turned out for you.  Hope you will love it like me ;) If you have salna and parotta leftover in hand, you can make delicious kothu parotta too. 

Do check out my Saravana bhavan style Parotta Kurma,  Parotta recipe with less oil, Kothu parotta recipe, Tomato kurma and chilli parotta. 

INGREDIENTS
1 cup - 250ml

Cut Vegetables ( carrot , beans , peas and potato, cauliflower) – 1/2 cup Ginger – Garlic paste – 1/2 tsp Big onion –1 no (finely chopped) Tomato  - 1 no (-do-) Mint leaves – a few Cooking oil – 1 - 2 tbsp Salt & water – as needed To grind: Oil – 1 tbsp Big onion – 1 no Tomato – 2 nos Red chilly powder – 1.5 tsp(use 3/4 tsp for less spice) Coriander powder – 2 tsp Jeera powder – 1/4 tsp Turmeric powder – 1/4 tsp Cinnamon – 1 small stick Cloves – 2-3  nos Elachi / cardamom – 1 seed Fennel seeds /soambu – 1/2 tsp Grated coconut – 3 tbsp Khus khus / Poppy seeds – 1/2 tsp Cashews – 3 nos

METHOD

Cut all the vegetables of small size uniformly. In a kadai , add a tbsp of oil and put cinnamon , cloves , cardamom , fennel , onion , tomato , all powders and mix well till tomato mushes. Then add the grated coconut , cashews .mix well and switch off the flame. After it cools down, add little water and grind to a smooth paste. In a cooker base , add oil and Ginger garlic paste,onions, mint leaves and sauté till raw smell emanates. Now add the chopped tomato pieces and saute well till it turns mushy. Now add the ground masala paste,required salt  and all the vegetables. Add enough water and pressure cook for one whistle. When u open the cooker , you’ll see a layer of oil floating on top and u get a nice aroma. If u feel the water is more , allow it to boil for sometime by simmering the flame which makes the oil separate. Remove and garnish with coriander leaves. Serve hot with parotta !!

NOTE

If you want the salna to be watery , add little more water after opening the cooker and allow to boil. U can also add coconut milk at the end instead of grinding coconut . For variations , try adding all the masala while sauting instead of grinding part. Adjust the amount of chilli powder according to your taste. You can even add it at the end and boil for sometime if required.

Technorati Tags: Parotta salna,salna recipevegetable salnasalna,parota salna,how to make salna for parota,salna for parotta,salna for parota,vegetable salna,vegetarian salna,parota

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INDIAN ESPRESSO COFFEE | FROTHY ESPRESSO COFFEE

I am a big coffee lover ..I wanted to try espresso for a long time & referred here for the recipe.I halved the quantity and tried for me alone. It was awesome , frothy , creamy , rich and lip smacking. I have never tasted such an aromatic,flavourful,tasty instant coffee..I have heard Cappuccino , espresso in words only .Never gotta chance to try those . But now i am happy i can make @home..So i can enjoy whenever i feel like having it ..The recipe i tried is a fool proof recipe.I just increased the sugar quantity else the same..  Do try it , u’ll be addictive to its taste ..

• Tried to draw a heart shape

INGREDIENTS
1 cup - 200ml

Instant coffee powder – 1.5 tsp ( I used aveon coffee powder,Nescafe works too) Sugar – 2.5 - 3 tsp ( i used 3 tsp) Milk – 1/2 cup Water – 3/4 cup Drinking chocolate – Little to sprinkle ..( I used weik field )

METHOD

Beat sugar and coffee powder vigorously in tea cup (in which u r going to serve )with a spoon till light and fluffy, adding few drops of water to facilitate beating .. Gradually add more drops of water , taking care not to make the mixture thin. Beat till the mixture turns a little whitish and fluffy . (I beat the mixture for nearly 15 mins..) Initially it will be hard . But as u beat u’ll feel the mixture becoming soft n fluffy.. Take the milk in a pan . Add water and allow it to boil. When the milk water mixture boils and rises up, reduce flame and simmer for a minute .. Remove from fire and pour into cups from a little height to get a frothy coffee. Stir. Sprinkle some drinking chocolate. Serve immediately..Enjoy !!

POINTS TO NOTE

If u wanna make two coffee with the above recipe, put half the beaten coffee in each cup in which u r going to serve. I used aveon coffee powder which is coarse in texture.. So it took more time to beat and become fluffy. U should beat it well till all sugar & coffee powder dissolves completely. U can use any instant coffee powder..Adjust the sugar quantity as per ur taste..

Technorati Tags: Espresso coffee,How to make espresso coffee,Espresso coffee at home,Home made espresso coffee,Indian espresso coffee,Frothy coffee,Frothy espresso,Frothy espresso coffee

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Super Soft Avocado Paratha | Avocado Recipes Indian - Butter Fruit Recipes

Soft Avocado Parathaa

When I came to know the health benefits of avocado (Known as Butter fruit in India) , I wanted to try some recipes with it. I tried a milk shake & it was too bitter in taste. Sine then I started running miles away when I see avocado in shops.Then I found ripe avocado wont taste bitter. Again I browsed for some other recipes and came across this post. She has given the title as “super soft Avocado paratha” . I tried on the same day and yes it was really super soft. So I too gave the same title . I made little changes in the actual recipe according to our taste.Thanks a lot Shoba for helping me with this recipe. . This paratha would be ideal for travel & lunch box.  You can make it thick like paratha or as thin chapathi.I made a simple onion raita and pickle as side dish. You can also make some tomato chutney or thokku. Please try this recipe only if you have ripe avocado in hand. Please don’t take chance in trying with raw ones. It will taste bitter to the core .Ok, lets see how to make super soft avocado paratha at home. You can make this paratha recipe for your healthy breakfast or dinner !

Do check out my Avocado sandwich, Guacamole ,  Avocado milkshake 

Avocado Paratha - Super Soft Avocado Paratha Recipe

How to make soft avocado paratha at home for healthy dinner and breakfast !

Cuisine: Indian

Category: Avocado Recipes

Serves: Serves 2

Prep time: 10 Minutes

Cook time: 5 Minutes

Total time: 15 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 200ml Wheat flour – 1 cup Fully Ripen avocado – 1 no ( pulpy ones) Big onion – 2 nos ( Grated) Green chillies – 2 nos ( Finely chopped) Garlic cloves – 7-8 nos ( Grated) Coriander leaves – Few(finely chopped) Ajwain/Omam or cumin seeds – 1/4 tsp Garam masala powder – 1 tsp Salt – as needed Lemon juice – 2 tsp Water – Very little ( 1-2 tbsp), Add only if needed Cooking Oil – Little to make parathas

HOW TO MAKE AVOCADO PARATHA

1. Cut the ripe avocado into two and take out the seed.
2. Remove the pulp using a spoon.
3. In a bowl ,grate the onion, garlic cloves. Finely chop green chillies.
4. Mix everything with the avocado pulp and add the required salt, cumin seeds/ajwain, garam masala powder ,coriander leaves.
5. Mix all the ingredients to the wheat flour and make a dough.
6. Add very little water if needed.Say a tbsp or two.
7. Take a lemon sized ball and roll thick or thin paratha by dusting in the wheat flour.
8. Heat a dosa pan and make paratha pouring little oil around it. Cook both sides till brown spots appear.Remove it.
9. Serve hot with a simple onion raita or pickle !

Note

Add water carefully. If the quantity of pulp is more, you don’t need to add water at all. You can cook adding few drops of ghee to make it flavorful. Garam masala powder is not used in the actual recipe. But I used it. This paratha is soft by itself,no need to add butter milk or besan flour. No issue if even they are added. Please use ripe , pulpy avocado. If u use raw ones,paratha will taste bitter. One avocado is sufficient for the above recipe.

 Technorati Tags: avacado recipes,avacado benefits,Avacado chapathi,avacado paratha,simple avacado paratha,easy avacado paratha,lunch box recipes,lunch box ideas,how to make avacado paratha,soft paratha.

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PASI PARUPPU PAYASAM | MOONG DAL PAYASAM RECIPE IN PRESSURE COOKER

Pasi Paruppu payasam/Moong dal payasam is a very easy and tasty payasam recipe. I make this very often next to aval payasam. I learnt this payasam recipe from my MIL We call it as Payatham paruppu payasam too. Sometimes I make this moong dal kheer in Kerala style Cherupayar payasam by adding coconut milk alone. But it tastes great even without it. Here I have shared the recipe with milk. Sendhil loves this payasam a lot. I make this payasam for stomach upset problems too. We all know moong dal is easy to digest and it helps to cure stomach and mouth ulcers. For most of our festivals like aadi perukku, aadi velli, tamil new year this payasam will be in the menu for sure. I make it for Friday Lakshmi pooja naivedyam too. Ok, lets see how to make moong dal payasam recipe with step by step pictures.

Moong dal payasam

Moong dal payasam/Paruppu payasam recipe for poojas and festivals.Easy and yummy !

Cuisine: Indian

Category: Dessert

Serves: Serves 3

Prep time: 5 Minutes

Cook time: 20 Minutes

Total time: 25 Minutes

INGREDIENTS
1 cup - 250ml

Yellow moong dal – 1/ 4 cup Powdered jaggery – 1/3 cup Ghee – 1 tbsp Cashews – 5 nos. Cloves – 2 nos. Cardamom powder – 1/4 tsp Coconut milk – 2 tbsp (optional) Milk – 1/4 cup to 1/2 cup (adjust) Water – As needed

METHOD

Take 1/4 cup of moong dal & roast in a tsp of ghee till you get nice smell. Then pressure cook it with required water in very low flame for 2 whistles. Remove the whistle , mash the dal well and add powdered jaggery along with little water if needed. After the jaggery melts, it will start to boil. Allow it to roll boil for sometime . If the jaggery has impurities, make the syrup separately. Strain it and then add to the cooked dal. Finally add cardamom powder. In a seperate pan add the remaining ghee , roast cashews and cloves. Add to payasam. Mix well. Switch off the flame.  After switching off the stove add the coconut milk (if needed) and boiled milk as per the consistency.  Adding coconut milk gives extra flavour and richness. Close with a lid and enjoy after 30 mins. NOTE Always add milk & coconut milk only at the end ,ie. After switching off the stove. Do not boil after you add them. Payasam will give a curdled look. If you are planning to add coconut milk , reduce the amount of jaggery slightly. To reduce the sweetness, add little more hot milk. To increase the sweetness , prepare jaggery syrup separately and add to payasam or add some sugar. Boil for sometime. Adding cloves gives a nice smell to the payasam. So please don’t avoid it. You can also add a zing of edible camphor for additional flavour. Initially you’ll find the payasam little watery, but it will thicken as it cools down.

Offer to God,  get his blessings and enjoy !

Technorati Tags: Moong dal payasam,Paasi paruppu payasam,Payasam recipes,Paruppu payasam without coconut milk

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