AVAL KESARI / POHA KESARI RECIPE - Kesari Varieties

I came to know about this aval kesari/poha kesari from my school friend Swarna. It was very new to me because I've tasted kesari made with rava / semiya. When she told about this I found it interesting. I made for my friday pooja . It came out well and tasted excellent. We loved it. Its very simple to do. Try this and let me know ladies !!

INGREDIENTS

• POHA / THICK AVAL - 1/2 cup
• Sugar - 1/2 - 3/4 cup (I used 1/2cup)
• Water - 1.5 cups ( U can replace water with milk too )
• Ghee - 2 -3 tbsp
• Cardamom powder - 1/4 tsp
• Cashews - A few
• Orange-red food color / Kesari color - a pinch

METHOD

• Heat a kadai with a tbsp of ghee and fry the cashews. Remove and set aside.
• Now add the aval/poha in the same kadai and fry till it gets roasted with a nice aroma. U can add another tbsp of ghee while roasting.
• Now grind the roasted poha to a coarse powder like rava. This enhances quick cooking.
• Take the measured water in a bowl by adding food color. Allow it to boil. 
• Lower the flame and add the ground poha. Mix without lumps.  Cover cook for 10 mins stirring in between.
• Once the poha gets cooked, add sugar and mix well.
• Add a tbsp of ghee at this stage. Mix well.
• Mixture will be a liquid. 
• Stir constantly for few minutes adding tsp of ghee at regular intervals  ( may be 7 - 8 mins). It will become thick.  
• At one stage the kesari becomes non sticky and leaves the sides of the pan.
• Add the roasted cashews and cardamom powder . Mix well and transfer to a bowl .

Serve hot !!

TIPS :

• Here I've mentioned the actual ratio given by my friend. So adjust the sugar & water ratio accordingly . Add more ghee while you make for your guests ;)

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UPMA URUNDAI RECIPE - UPMA KOZHUKATTAI RECIPE

Last weekend I was breaking my head thinking about what to prepare for dinner. Finally I asked my husband what he wanted to have. He told me to prepare upma urundai / upma kozhukattai and he also said its been a very long time we prepared this. Yes , I agreed. I totally forgot about this dish.  Upma kozhukattai is nothing but steamed rice dumplings. I gave a call to my MIL for the recipe and made it. It was tasting soft and excellent. Thanks to my husband for reminding me this yummy tiffin. Also i've got a different and interesting South Indian recipe to share with u all  :)

INGREDIENTS :
1 cup - 200ml

• Raw rice - 1 cup ( Use good quality Sona masoori)
• Toor dal - 1.5 tbsp
• Water - 2 cups

To temper :

• Cooking oil - 1 tbsp
• Mustard seeds - 1/2 tsp
• Urad dal - 1/2 tsp
• Asafetida /Hing - 1/4 tsp
• Green chilly - 1 no ( cut into two)
• Red chilli - 1no
• Ginger - 1 inch piece ( cut into small pieces)
• Curry leaves - A few
• Pepper powder - 1 tsp
• Grated coconut - 1/4 cup ( optional)

Salt & water - as needed.
METHOD:

• Take the raw rice and toor dal in a mixie jar and grind it like rava. It should not be too coarse, remember. Set aside. Alternatively you can soak the rice & dal for 2 hours, drain the water and grind it.
• Now in a broad kadai , temper all the items given above in the same order.
• Add 2 cups of water and the required salt. Allow it to boil.Now add the ground rice mixture.Mix well for sometime without forming lumps.Let it thicken.
• The rice absorbs all the water and becomes a non sticky dough. Lastly add freshly grated coconut (optional) and pepper powder.Mix well. 
• Let it cool down. Now grease the idli plate with little oil. Make balls out of the dough and arrange it in the greased idli plate.Steam the balls for 10-15 mins.

Soft , hot upma urundai is ready to serve. We enjoyed with the sambar I made for lunch. U can have it with any chutney. Sometimes this can be served as an evening snack without any accompaniment.

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Beetroot Poriyal Recipe With Coconut - South Indian Beetroot Stir Fry

I learnt this South Indian style beetroot poriyal from my mom. Usually she makes this as a side dish for keerai Kuzhambu .Its my favorite..Last week I made it for mor kuzhambu . It was a flavorful and excellent combo. Do try it and share your feedback :)

INGREDIENTS :

• Beetroot - 2 nos
• Moong dal - 2 tbsp
• Salt & water - As needed
• Sambar powder  or Red chilly powder- 1.5tsp

To grind :

• Grated coconut - 1/4 cup
• Small onion - 2 nos
• Jeera - 1/4 tsp

To temper :

• Oil -  1 tbsp
• Mustard seeds - 1/2 tsp
• Urad dal - 1/2 tsp
• Big onion - 1 no (finely chopped)
• Curry leaves - Few

METHOD :

• Chop the beetroot into small pieces and pressure cook along with moong dal , sambar powder , salt & water.
• Grind all the ingredients given under "to grind "into a smooth paste adding very little water.
• Now temper the items mentioned above and add the cooked beetroot mixture.
• Then add the ground coconut paste and saute well till the  raw smell emanates.

Enjoy with sambhar/ mor kuzhambu / Keerai kuzhambu with a papad. .

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Idli Sambar With Toor Dal - Tiffin Sambar Recipes

I've posted varieties of idli sambar  learning from my MOM & MIL.This one is my MIL's special sambar. Sendhil loves this a lot . So I make it at least once in a week.It tastes similar to hotel sambar. I make this sambar for Idli, dosa and pongal specially for my guests.

Other common names of Toor Dal

Other common names are तुवरि (tuvari) in sanskrit, arhar(Hindi/Bangla:অরহর), Rohor (Assamese), Rahar (Nepali), red gram, toovar/toor (Gujarati/Marathi/Punjabi), tuvaram paruppu (Tamil: துவரம்பருப்பு),tuvara (Malayalam :"തുവര" ),togari (Kannada), Kandi(కంది)(Telugu), Yewof ater (Amharic), gandul, guandul, guandu, Congo pea, Gungo pea, Gunga pea, and no-eye pea.

Idli sambar with toor dal


How to make idli sambar with toor dal - Side dish for idli,dosa,pongal


Cuisine: South Indian

Category: Sambar

Serves: Serves 4

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

INGREDIENTS

1 cup = 250ml

To pressure cook Toor dal - 1/4 cup Potato - 1 no (big) Turmeric powder - A pinch Water - As needed To Soak in water Tamarind - A small gooseberry size Jaggery – 1/2 tsp ( to add in tamarind extract) To Roast & grind Cooking Oil - 1/2 tsp Methi seeds - 1/2 tsp Coriander seeds - 2 tsp Chana dal - 1 tbsp Red chilly - 3 - 4 no (big) Hing - 1/4 tsp To saute Shallots / small onion - 15 nos Tomato - 1 no (cut into small pieces) Curry leaves - a few Sambar powder - 1/2 tsp Salt & water - As needed To temper Oil - 1 tbsp Mustard seeds - 1/2 tsp Jeera - 1/2 tsp Urad dal - 1/2 tsp To garnish Coriander leaves - a few Ghee - 1 tbsp (for flavor)

METHOD






Soak the tamarind in warm water for 20 minutes and take the extract using a cup of water. Set aside. Pressure cook all the ingredients given under "to pressure cook" till one whistle.Mash the dal and set aside. Heat oil in a kadai and roast all the items given above in the same order till nice aroma arises.Powder coarsely and keep aside. In the same kadai , add oil and saute the items given under “To Saute”.Saute till tomato turns mushy.Then add the sambar powder, tamarind extract, hing & salt. Add some raw curry leaves. Allow it to boil till the onion gets cooked.Lower the flame. Now add the mashed dal & powdered spices. Mix well & boil for sometime( Be careful while adding the powder because it may form lumps.So gently stir in & sprinkle the powder simultaneously.) When it boils, add jaggery & boil for some more time. Finally temper all the ingredients given under "to temper" and switch off the stove. Garnish with coriander leaves.Transfer to the serving bowl and top it with a tbsp of ghee .( I add only when there is a guest ;) ) Enjoy with soft idlies & crispy dosas by adding sesame oil !!








Note

For restaurant style sambar, add a few curry leaves while roasting the ingredients given for sambar powder. ** Also try adding a tsp of grated coconut for additional flavor while roasting. ** Add veggies like brinjal, Drumstick and carrot to make it more healthy. In this sambar, we should add very less tamarind extract.So it will taste mild and less spicy. If u want it more spicy & tangy , add pinched red chillies while tempering and squeeze some drops of lime juice before serving.

Enjoy this yummy, delicious Sambar with hot idli !

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Very good recipes Tags: Idli sambar recipe, Tiffin sambar, Sambar recipe, Sambar for idli dosa, Sambar with toor dal, Toor dal sambar recipe, How to make idli sambar at home, Hotel sambar recipe, Hotel style idli sambar, side dish for idli dosa

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Aloo Bonda Recipe - Urulaikilangu Bonda Recipe / Potato bonda

Aloo bonda, Potato bonda, Urulai kizhangu bonda, urulaikilangu bonda, Alu bonda, stuffed bonda etc etc. – This yummy South Indian Tea Time snack with a crispy exterior and soft interior with potato masala stuffing is called by different names in different languages.Whatever be the name it’s one of the most favorite Tea time snacks for kids and adults as well. Raksha loves Onion bajji and Potato bonda among all the deep fried snacks.So I make this very often in my kitchen after she comes back from the school. To make bajji and bonda, I always follow the ratio of 3:1 besan and rice flour to make bonda or bajji. It never fails for me.Do try this recipe by following the tips I have shared here.You will get it perfect. Ok, lets see how to make this crispy aloo bonda recipe.

Don't forget to check out my Aloo Paneer Bonda Recipe. Combo of aloo and paneer would be a double treat for your kids :)

Aloo bonda recipe

Aloo bonda recipe/Potato bonda - South Indian style tea time snack recipe

Cuisine: South Indian

Category: snacks

Serves: 8 nos

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

INGREDIENTS

FOR MASALA Potato - 2 nos (medium sized ) Green chilli - 2 nos (finely chopped ) Big onions - 1 no (-do-) Curry leaves - few Ginger - a small piece (Finely chopped) Salt & water - as required TO TEMPER Mustard seeds - 1/4 tsp Urad dal- 1/2 tsp Chana dal - 1/2 tsp Jeera - 1/4 tsp Curry leaves - few TO GARNISH Coriander leaves - few Lime juice - A few drops ( optional) FOR BONDA BATTER Gram flour - 6 tbsp Rice flour - 2 tsbp Cooking soda - a big pinch Red chilli powder - 1 tsp Hing - A pinch Salt & water - as required

METHOD

Wash and pressure cook the potatoes.Peel the skin and mash it well.Set aside.Chop the onions,chilli,ginger and coriander leaves. Heat oil in a kadai and splutter mustard seeds,urad dal,chana dal and curry leaves.Add onions,green chillies,ginger bits and saute well.Now add the mashed potato.Mix well.Add salt,turmeric powder and mix well.Make it like a thick dough.Lastly garnish with coriander leaves and keep the masala ready.Sprinkle some lemon juice if needed. Make a small lemon sized balls out of the stuffing and keep them in a plate. In a wide bowl,take the besan flour,rice flour,red chilli powder,cooking soda,hing,salt and  pinch of food color if needed.  Mix everything well.Add water and make a cream like paste.The batter should be thick and fall like a ribbon.Do not add more water and make the batter thin because thin batter makes tails while you drop the bonda in oil whereas very thick batter gives you hard bonda. So the quantity of water is very important. Do not add more cooking soda. Bonda absorbs more oil. Similarly do not avoid cooking soda. It makes the bonda hard and less crispy.  Heat oil to deep fry. Drop a pinch of batter and if it rises immediately,oil is ready.Now take the potato ball and dip in the batter.Coat the balls well with the batter and drop in the hot oil.Cook in medium flame by turning the bonda at regular intervals.Remove when it turns golden brown.Drain the oil in a tissue and serve hot with coconut chutney or tomato sauce ! Enjoy with hot tea !

Make this kids favorite evening snack once they are back from school.They will enjoy it !

Technorati Tags: Potato bonda,aloo bonda recipe,urulaikizhangu bonda,kids snacks,tea time snacks,south indian snacks recipes,make potato bonda,crispy aloo bonda,alu bonda

Very Good Recipes Tags: Potato recipes, Potato bonda, aloo bonda recipe, urulaikizhangu bonda, kids snacks, tea time snacks, south indian snacks recipes, make potato bonda, crispy aloo bonda, alu bonda

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Vendakkai Puli Kulambu Without Coconut

I wanted to try puli kuzhambu with vendakkai for a long time. I made it for today's lunch and I loved it. I made this gravy without coconut. Its a very simple recipe. I prepared it just like my usual vatha kulambu. It tastes good when mixed with plain rice adding gingely oil / nalla ennai. Do try this lady's finger kuzhambu without coconut and share your feedback with me :))

INGREDIENTS 

• Okra / lady's finger / vendakkai - 10 nos (Chop into round slices)
• Tamarind - Big gooseberry size
• **Sambar powder -  1 tbsp Or Red chilli powder + Dhania powder - 2 tsp each
• Salt - as needed
• Turmeric powder - 1/4 tsp
• Rice flour - 1/2 tsp + water - 1/4 cup
• Jaggery - a small piece

To temper :

• Cooking oil or Sesame oil - 2 tbsp
• Methi seeds / Fenugreek seeds - 1/4 tsp
• Mustard seeds - 1/2 tsp
• Jeera / cumin seeds - 1/2 tsp
• Urad dal - 1/2 tsp
• Toor dal - 1/2 tsp
• Small onions - 2 nos (finely chopped)
• Garlic cloves - 4 nos (-do-)
• Curry leaves - few (-do-)

METHOD :

• Soak tamarind in warm water for 20 mins and take the extract. Add salt , sambar powder and turmeric powder. Set aside.
• Now in a kadai , heat oil and add the tempering items in the same order. Saute for a while.Now add the chopped lady's finger pieces and saute well. Saute till lady's finger cooks well.
• Now add the tamarind extract and allow it to boil till okra gets cooked. Add a small piece of jaggery. Lastly add the rice flour mixed with water and add to the kuzhambu. 
• Let it boil for a minute. Kuzhambu thickens slightly. 
• Switch off the flame. Transfer to a bowl and add a tsp of gingely oil. Cover it and serve after 30 mins. This gives a special flavor for the gravy.

Mix with plain rice & enjoy with sutta appalam :)
** For sambar powder recipe, please click for homemade recipe. U can use your homemade or store bought powder too. There will be no change in taste I guess.

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AMMINI KOZHUKATTAI / SPICY RICE BALLS – GANESH CHATURTHI RECIPES

I was searching for a low fat, steamed snack . I got this  ammini kozhukattai recipe from a blog . I did some changes and tried it. It was very soft & tasty.

 INGREDIENTS

Rice flour - 1 cup Water – 1.5 - 2 cups Oil - 1 drop Salt - As needed TO  TEMPER Cooking Oil -  1 tbsp Mustard seeds - 1/2 tsp Urad dal -1 tsp Chana dal - 1 tsp Green chilli - 2 nos ( slit) Ginger - 1 inch piece ( chopped finely) Curry leaves - a sprig Asafetida - 1 pinch Grated coconut - 1/4 cup

METHOD

Take the water in a kadai and allow it to boil by adding the salt & a drop of oil. As soon as it starts to roll boil add the measured rice flour and stir well without forming lumps. It will become a soft, non sticky dough. Let it become warm. Then knead it well and make very small balls out of the warm dough by greasing your hands with little gingely oil. Steam cook the balls by arranging them in idly plate. It takes nearly 10 mins to cook. Now remove the balls carefully and set aside. In a kadai heat the oil and temper the items given above in the same order. Add the balls at the end and toss well. Check for salt and mix the grated coconut. Serve hot !!

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