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August 20, 2013

SWEET BEEDA RECIPE


beeda picture

I am a big fan of sweet beeda.My lunch in restaurants never completes without a beeda.In some hotels , beeda is not served in thali .So we used to roam(me & my father) around in search of beeda shops..Now after marriage,Sendhil buys beeda specially for me though he don’t like it much..Recently my MIL gave me a box of gulkand.Though there are many yummy gulkand recipes , beeda flashed in my mind ;)..But never thought i could make beeda at home until i saw this video. Thank u so much vidya lakshmi.From now on I can have yummy home made beedas happily Smile .This beeda is not only tasty,but also helps to digest food easily. Edible calcium paste is helpful for daily dose of calcium needs..So friends , if u have betel leaves in hand ,try this beeda recipe & let me know ur feedback. I hope step by step pictures gives u a clear idea.Surprise ur guests & elders at home with this beeda after a heavy lunch menu.For a simple beeda recipe , please refer “Notes” section..

beeda ingredients


INGREDIENTS
To make one beeda
  • Beetal leaves/ vettrilai /paan leaf – 1 no
  • Sunnaambu /Edible calcium paste – a trace
  • Supari / paakku – 1/4 tsp
  • Paan masala – 1/4 tsp (optional)
  • Sweetened dry ginger or amla – 1 small piece (optional)
  • Colored dessicated coconut strands – few
  • Gulkand – 1/2 tsp
  • Sweet saunf – 1/4 tsp
  • Cloves – 1 no (optional)
  • Cherries – few
  • Plum – 1 no
  • Tooth pick – 1 no

METHOD
  • Wash the beetle leaf , pat dry with a cloth. Fold the leaf & cut it half way through the stalk part(kaambu) ..
beeda tile1
beeda tile2
  • Apply less than a pinch of sunnambu/lime on the back side of leaf. pinch. Adding more burns the tongue , take care..
beeda tile3
  • Now roll one edge of the leaf to cone shape..Roll the other edge similarly & make a cone (pouch shape)to keep all the ingredients inside.
beeda tile4
  • First add the supari , then keep the dessicated coconut ,pan masala , sweet saunf , gulkand. At last keep a clove & cherries . U can also add a pinch of cardamom powder..Close it.
 beeda tile5
beeda tile6
  • Place a plum on top of beeda & insert a tooth pick OR use a clove to seal it..Serve &enjoy !!
beeda tile7

beeda closeup open - beeda


NOTE
  • To make a simple beeda recipe , wash the betel leaf & apply sunnambu on both the sides.Use supari , saunf , sugar , cardamom powder ,little honey and make beeda as mentioned above..Seal the beeda with a clove..

Finish ur lunch with a banana & homemade beeda ! It tastes delicious :)

beeda--plate final copy

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August 19, 2013

KADAI PANEER – PANEER RECIPES

kadaipaneer
Kadai paneer was in my try list for long time. I never knew it’s so easy to make & a very tasty recipe.It tastes great with roti/phulka & mild rice varieties like jeera rice and veg pulav..I had bookmarked sia’s recipe long time back.When i went through my bookmarked recipes, i got this link under restaurant style recipes. I made some changes for my convenience & to suit my family’s taste buds. Kadai paneer should be semi-dry in consistency like a stir fry ..Crushed coriander seeds & kasuri methi are the star ingredients. Other than this , there can be many variations to this recipe. Some people use tomato puree & whole spices like cinnamon , cloves etc. I used chopped tomatoes,little tomato sauce & garam masala powder instead..It came out very well.My family loved its taste & flavour. Soft paneer & crunchy capsicum blended with masala gives a great taste to this recipe :) Do try & let me know how u liked it..

kadai paneer--plate


INGREDIENTS
For 2 persons
  • Cooking oil + ghee – 2 tsp + 1 tsp
  • Crushed dhania – 1 tsp
  • Jeera – 1/2 tsp
  • Red chilli – 1 no
  • Green chilli – 1 no
  • Big onion – 2 nos
  • Ginger garlic paste – 1 tsp
  • Tomato – 3 – 4 nos (based on size)
  • Turmeric powder – 1/4 tsp
  • Red chilli powder –  1 tsp
  • Garam masala powder – 1/2 tsp
  • Kasuri methi – 1.5 tsp
  • Tomato sauce – 2 tsp ( i used maggi rich tomato sauce)
  • Small Green capsicum – 1/2 no
  • Salt & water – as needed
To soak in  hot water till use
  • Paneer 1 cup ( 10 - 12 cubes)
Coriander leaves – 2 tbsp ( to garnish)

METHOD
    • Chop tomatoes , onions into very small pieces. Cube cut capsicum & set aside.Slit green chilli. Cut paneer into small cubes & soak them in hot water till use.It makes the paneer soft..No need to fry it.
kadai paneer tile1
  • In  a kadai , heat oil + ghee & add the coarsely crushed dhania seeds. Then add jeera , pinched red chilli. saute for a second.
  • Then add the onions ,green chilli, Ginger garlic paste & saute till  raw smell emanates. Next add the tomatoes ,turmeric powder , salt , red chilli powder & garam masala powder .Saute till tomato turns pulpy..Add crushed kasuri methi & tomato sauce. Stir well.
kadai paneer tile2
kadai paneer tile3
  • Now add the capsicum pieces & mix well.sprinkle little water to make it wet if the mixture is too dry ..But make sure capsicum should be crunchy..
kadai paneer tile4
  • Lastly add the paneer pieces, mix well , add little water & simmer the flame completely . Allow it to cook for 5-7 minutes for all the flavour to get infused.Mix well,Switch off the flame, garnish with coriander leaves..It will be semi-dry to look. If u want it like a gravy , add little more water to make a paste , boil & serve..
kadai paneer tile5
Let it rest for 30 minutes before serving ..
Serve with roti/phulka !

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August 14, 2013

SAMBAR SADAM | SAMBAR RICE RECIPE – LUNCH RECIPES

sambar--sadam bowl

I wanted to post one pot sambar sadam recipe ( Sambar rice in a pressure cooker) after tasting in hotels. Saravana bhavan sambar sadam is very popular in Tamil nadu. I usually make rice and sambar separately and mix them. Every week I used to watch Podhigai channel’s Asathal suvai if it is hosted by “ Mrs.Revathy shanmugam”. Last week she gave the recipe for sambar rice. I tried it the next day.It was a huge success at home.We loved its flavor and taste.I have not used any garam masala here.So It tastes like our Tamil nadu hotel style sambar sadam.It has a goey texture when hot and thickens after it cools down. It tasted great when hot as well as cold. Addition of ghee is a must here. It gives a nice aroma. :) I have updated this recipe with a full video. Please watch it below.

Do check out my Karnataka style Bisi bele bath recipe using homemade bisi bele bath powder.
Here is my Curd rice recipe.



sambar sadam bowl

Sambar sadam/ Sambar rice recipe


Sambar sadam/ Sambar rice recipe How to make sambar sadam - Tamil nadu style sambar rice in one pot
Cuisine:  South Indian
Category: Lunch Recipes
Serves: Serves 4
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes


INGREDIENTS
1 cup - 250ml
To pressure cook
  • Raw rice – 1 cup OR steamed rice - 1 cup
  • Toor dal – 1/2 cup
  • Water – 6 –7 cups
  • Carrot – 2 nos
  • Peas – 1/4 cup
  • Beans - 5 nos
  • Drumstick – 2 nos (chop into finger size)
  • Turmeric powder – 1/4 tsp
  • Hing /Asafetida – 1/4 tsp
  • Salt – As needed
To soak in water
  • Tamarind – Lemon size ball
To roast & grind
  • Cooking oil – 1 tsp
  • Red chillies – 8 nos ( use 6 if spicy chilli)
  • Chana dal – 2.5 tbsp
  • Dhania – 2 tbsp
  • Cumin seeds – 1 tsp
  • Methi seeds – 1/2 tsp
  • Grated coconut – 2 tsp (optional)
  • Hing – 2 pinches
To saute
  • Cooking oil + ghee – 1tbsp + 2 tsp
  • Small onion /sambar onion – 15 nos
  • Tomato – 3 nos
  • Sambar powder -1/2 tsp
  • Curry leaves – few
To temper
  • Oil + ghee – 2 tsp
  • Mustard seeds – 1 tsp
Coriander leaves – 2 tbsp (to garnish)
Ghee – 2 tbsp
METHOD

  • Pressure cook drumstick separately. Remove the flesh & keep aside
  • Wash and pressure cook rice.Wash & pressure cook rice n dal along with chopped carrots ,beans , peas ,turmeric powder , salt & hing. Add 6 cups of water & Cook for 2-3 whistles till rice n dal turns mushy.Open the cooker & mash it well.Set aside.
sambar sadam tile1
  • In a pan , add a tsp of oil and roast all the ingredients given under “to roast & grind” .Powder them nicely and set aside.
    sambar sadam tile2
  • In the same pan, heat oil + ghee and saute the onions, chopped tomatoes & curry leaves. Saute till tomato turns mushy. Then add 1 cup of tamarind extract, sambar powder, turmeric powder , hing & salt if required.Let it boil for sometime till onion gets cooked. If u want , u can directly add the tamarind extract, sauteed onion, tomato mixture to the cooked rice and dal & proceed.
sambar sadam tile3
  • Now add this mixture to the cooked rice . Add the masala powder, drumstick flesh and mix well.Simmer the flame and allow it to boil well for 10 minutes . All the flavour gets into the rice.Stir once or twice in the middle.Add ghee to avoid rice sticking to the bottom of pan.mix well. Lastly temper the mustard seeds & add.Garnish with coriander leaves..
    sambar sadam tile4
    Serve hot  drizzled with little ghee & papad !! !


Note
  • For variations , u can use steamed rice instead of raw rice.Add water according to the quality of rice.
  • I used byadge chillies in this recipe.It gave a nice color to the rice and less spicy too. If you use spicy chillies, use 5-6 as per your taste buds.
  • Adding coconut is purely optional. If you add it, add more chillies to compensate.
Delicious sambar sadam, creamy curd rice, crispy fryums and spicy pickle, mor milagai is ready to enjoy !
sambar sadam-plate
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August 12, 2013

Rava Kichadi Recipe( Sooji Kichadi ) - South Indian Rava Kichadi

Rava kichadi recipe
Rava kichadi ( Sooji Kichadi in Hindi) is my husband’s favorite Indian breakfast recipe. Its one of the most popular South Indian breakfast recipes especially in Tamil nadu and Karnataka hotels.In Karnataka,people call this as “ Kharabath”.I am not a big fan of Rava recipes.To me,rava based dishes are an easy to make,tummy filling food to make in busy mornings. Ideal for Bachelors & working women. So I make it at least once in a week either in busy weekdays or during weekends when we plan for outing. Sometimes I make it directly in a pressure cooker too. Usually I make Rava upma or rava idli recipe but whenever I have fresh peas and vegetables in hand,I opt for this Rava kichadi or my masala rava kichadi recipe. To get the texture & taste of kichadi close to restaurant , we must add the required quantity of water, oil and ghee, otherwise it will be a flop.After so many trials & errors, I am hooked to this recipe.Coconut chutney is the simple and the best side dish for kichadi. If you make it for your guests along with idli, you can serve it with sambar as well.You could find so many variations for this recipe.Here is my version of how to make Rava kichadi at home.

Do check out my masala rava kichadi, Rava Kesari, Microwave Rava Kesari, Milk Kesari, Rava Dosa , Karnataka Kesaribath recipes if interested.


Rava kichadi

Rava Kichadi Recipe


Rava Kichadi Recipe How to make hotel style Rava kichadi at home - A popular South Indian breakfast recipe
Cuisine: South Indian
Category: Breakfast
Serves: Serves 2
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes
INGREDIENTS
1 cup = 200ml
  • Rava / Sooji / Semolina – 1 cup
  • Water –  3 to 3.5 cups
  • Salt – As needed
  • Turmeric powder – 1/4 tsp
To temper & saute
  • Cooking oil –  2 tbsp
  • Mustard seeds – 1 tsp
  • Urad dal – 2 tsp
  • Chana dal – 2 tsp
  • Big onion – 1 no
  • Tomato – 1 no
  • Ginger – 1 inch piece
  • Curry leaves – 1 sprig
  • Green chillies – 3 - 4 nos
  • Carrot – 1-2 nos
  • Green Peas – a handful ( cooked peas)
  • Coriander leaves – 1 tbsp
  • Ghee – 1 tbsp
METHOD

  • Chop the onion,carrot & tomato finely.chop the green chillies finely.
  • In a kadai , heat the oil. Temper mustard seeds,urad & chana dal. Saute till golden brown. Now add the chopped onions, ginger, curry leaves, green chillies & saute till onion turns transparent.
  • Lastly add the tomato pieces & finely chopped vegetables.Saute everything till tomato mushes completely.
rava kichidi tile1
  • Now add the rava & roast for 3-4 mins in medium flame.In the mean time, boil 3 cups ( add 3.5 cups for more moist and soft kichadi) of water.When the water starts to roll boil, add it to the rava mixture.Take care, water splashes.Stand a feet away.
rava kichidi tile2
  • Add salt, ghee & turmeric powder.Stir well till all the water is absorbed by the rava.Mix well. Close the kadai with a lid & cook it for 6-8 mins.Stir it once in the middle.
rava kichidi tile3
  • Kichadi will be cooked completely & becomes non-sticky.Add finely chopped coriander leaves, mix well & switch off the flame.
    rava kichidi tile4
    Serve hot with sambar,chutney!Enjoy !

Note
  • Addition of above mentioned quantity of water , ghee & oil is a must to get the texture & taste. The more oil & ghee , the more tasty it would be.Here I have given the minimum quantity required .So u should add it.
  • You can also add vegetables like potato & beans. If u add beans , pressure cook the beans & then add to rava . Else it wont be cooked.
  • Adding tomato is a must. If u don’t have tomatoes in hand , add little lemon juice at the end.
  • You can also add the water after sauting vegetables, allow it to boil for sometime & then add the rava like we make for rava upma.

Enjoy this delicious Rava Kichadi with your favorite chutney & sambar !!
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August 9, 2013

Instant Wheat Flour Appam - Sweet Appam With Wheat Flour


appam-sweet version

I wanted to post instant sweet appam with wheat flour (Godhumai maavu appam) in my blog for long time. I learnt this from my MIL. We make this wheat flour appam with jaggery for Gokulashtami and Ganesh Chaturthi. My MIL makes this for occasions / festivals and for guest as evening tiffin along with filter coffee. We can make this appam in two ways. It can be deep fried or shallow fried in paniyaram pan. Today, for Friday pooja, I made this appam using wheat flour and I made it in paniyaram pan. It was very soft , spongy and delicious.  My MIL makes a savoury version too. I’ll post it soon. Mostly my MIL makes this appam with maida and very rarely with wheat flour.  Enjoy this guilt-free appam as evening tiffin along with bonda/bajji and coffee !

INGREDIENTS
1 cup - 250ml
  • Wheat flour – 1 cup
  • Ripe banana – 1 no
  • Rice flour -  1.5 tbsp
  • Grated jaggery – 1/2 – 3/4 cup
  • Cooking soda – 1/8 tsp
  • Salt – A pinch
  • Elachi – 2 nos ( crush to powder)
Oil – to drizzle

METHOD

  • In a bowl , take the banana & mash well. Add the wheat flour ,rice flour , salt , soda , jaggery & cardamom powder.
wheat flour appam
  • Add the required water to make a smooth paste.Use a whisk for mixing without lumps.The consistency of batter should fall like a ribbon.
wheat flour appam
  • Heat a paniyaram pan and add 1/2 tsp of oil in each hole.Pour a small ladleful of batter .cover & cook for sometime in medium flame.
  • Flip it after few seconds and again add 1/2 tsp oil. cook for a minute & remove.
wheat flour appam
  • Serve hot !!
NOTE
  • For variations , u can use maida instead of wheat flour.
  • Sometimes my MIL adds sugar instead of jaggery..
  • For kids , u an deep fry & give. To get a proper shape while deep frying , keep little oil and pour the batter & fry on both sides till golden brown. U’ll get a nice shape..

aapam sweet

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August 7, 2013

EASY OATS PONGAL – INDIAN OATS BREAKFAST RECIPES

instant oats pongal

Oats pongal is Sendhil's most favourite oats recipes.I have been making this for long time but somehow i din’t post here. He says this is the best among all the oats recipes. I make this at least once in a week. Sometimes I pack this  pongal for his breakfast when he leaves early from home.It stays soft for hours. As I make in pressure cooker, I would say this is the easiest and healthy one pot breakfast recipe.But make sure u add lesser salt than the usual quantity because oats needs lesser salt than rice,adding more makes the dish salty.
 
Oats-pongal


INGREDIENTS
1 cup - 200ml
  • Quick Oats – 1 cup ( I  have used Horlicks/ Kelloggs oats)
  • Moong dal – 1/3 cup
  • Turmeric powder – 1/4 tsp
  • Salt – As needed
  • Water – 2.5 – 3 cups
To temper
  • Oil / ghee – 2 tsp
  • Pepper corns – 1 tsp
  • Jeera – 1.5 tsp
  • Curry leaves – 1 sprig
  • Ginger – 1 inch piece (chop finely)
  • Green chilli – 1 no (slit)
  • Hing- 2 pinches
Ghee – 1 tsp ( to add in the end)

METHOD
  • In a pressure cooker base , heat 2 tsp of oil or ghee and add the pepper corns. After it starts to splutter , add jeera ,green chillies , ginger & curry leaves. Saute everything for a second.
  • Then add the moong dal and roast it for a minute.Keep the flame low to avoid burning of spices & dal.
oats pongal tile1
  • Add 2.5 –3 cups of water , Hing ,turmeric powder & salt. After it starts to boil,add the oats.Mix well and close the cooker with the lid.Cook it for 1 whistle in low flame..
  • Switch off the flame, Open the cooker after the steam is released.U’ll see a layer of water on top of pongal.
oats pongal tile2
  • Again switch on the flame & mix the pongal well till all the water is absorbed. Add a tsp of ghee and switch off the flame.
oats pongal tile3
Serve hot !!

NOTE
  • U can make pongal in kadai too but u have to pressure cook the dal separately and add to the oats.I feel the above method easy for me to make everything in pressure cooker.
  • Please adjust the water quantity as per the consistency u need. I always add 1:3 oats & water ratio as my husband likes it mushy and wet.
  • Addition of turmeric powder is optional. I usually add it to differentiate between rice & oats pongal :)
oats pongal - spoon

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August 5, 2013

SABUDANA KHEER RECIPE | NYLON JAVVARISI PAYASAM WITH SUGAR

SABUDANA KHEER WITH SUGAR
I love Nylon sabudana kheer with sugar a lot. But my husband hates it like anything. He can taste it only if the sabudana kheer is with jaggery. So this recipe appears very very rarely in my kitchen. Last week I made this for blogging purpose and enjoyed eating alone ;). It was absolutely delicious and I was happy that I could make it perfect in my first attempt. I asked my mom & mil for making this payasam because they make this payasam instantly by roasting the nylon javvarisi ( small sized sago) we get in Tamil nadu. So this payasam can be prepared instantly without soaking sabudana.I followed their instructions and the result was ,  a perfect  & delicious payasam.I used nylon javvarisi in this recipe. U can also use white big ones known as maavu javvirisi in Tamil. For making this payasam with jaggery using white big sago, please check this link..I used sprinklers for decoration as I dint have cashews in hand Smile with tongue out.  I have used milk and sugar in this recipe. For variations, you can replace them with condensed milk. For rich taste, you can also add coconut milk at the end.
sago-kheer top

INGREDIENTS
1 cup - 200ml
  • Sabudana / Sago/  javvarisi – 1/4 cup ( I used small sized, nylon javvarisi)
  • Water – 2 cups
  • Milk – 1 cup
  • Sugar – 1/4 cup (adjust)
  • Cardamom powder – 1/8 tsp
  • Cashews – few
  • Ghee – 1 tbsp
METHOD
  • In a kadai , add a tsp of ghee & roast the sago till it  puffs up & turns white..The size will become slightly bigger. Do it in low flame with continuous stirring otherwise sago may be over roasted & burnt.Alternatively you can skin roasting and make it by just washing the nylon javvarisi thrice and cook in required water. 
  • You can also use big, white sago if you don't have nylon javvarisi. But you should wash it twice, soak it overnight adding equal amount of water. ( ie. 1:1 ratio of big sabudana and water).
nylon javvarisi payasam
  • In a bowl, take 2 cups of water and cook this sago till it turns transparent. Keep stirring in regular intervals to avoid sticking to the bottom. Add little more water if needed. It took nearly 10-15 mins to cook.Time may vary..
nylon javvarisi payasam
  • After the sago is completely cooked and becomes almost transparent , add sugar. Mix well & boil for few seconds.
  • Finally add the milk , cardamom powder and boil for 3 minutes to thicken slightly. Roast the cashews in the remaining ghee & add to the kheer..Serve warm or cold..
This kheer tends to thicken when it cools down.So adjust the quantity of milk accordingly.

NOTE
  • For variations , you can add milk in the sago after its 90% cooked. Cook till done and then add sugar, cardamom powder and nuts. By doing this way, payasam tastes rich. 
  • U can also add 1/4 cup of coconut milk before switching off the flame and it make this dessert more tasty.
  • If you want to soak the sago instead of roasting, soak it for 2 hours if nylon variety & over night or around 12 hours for white big ones..
nylon javvarisi payasam with sugar


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August 2, 2013

AADI 18 RECIPES | AADI PERUKKU RECIPES - FESTIVAL RECIPES

aadi perukku recipes

List of Aadi 18 recipes /Aadi perukku recipes. Aadi 18 ( Pathinettam perukku) is a Tamil festival that falls on August 3rd, 2018. Recipes for aadi perukku lunch menu includes sakkarai pongal/ sweet pongal, 5 Rice varieties / Chitrannam(Ellu sadam/sesame seeds rice, lemon rice, Puli sadam/ Tamarind rice, Thengai sadam/coconut rice, and thayir sadam/ curd rice), Payasam recipes, Sundal recipes and vada. I have shared all the links along with some special recipes like Aadi thengai paal, fire roasted coconut / Aadi thengai sudum pandigai in Salem & some parts of Tamil nadu. I hope these recipe links would be useful for preparing neivedyam. I have also given few tips on how to cook this aadi 18 lunch menu easily & quickly with some pre-preparations. Hope beginners would find it useful. Wish you all a very happy Aadi 18 :)

 Please check THIS LINK to know how to perform aadi 18 pooja ( Pathinettam perukku in Tamil) at home in detail along with celebration pictures.

OUR CELEBRATION

We usually celebrate Aadi perukku at home by offering 5 rice dishes along with pepper vada. In the early morning ( before 6AM) we light the lamp, make 2 manjal pillayar and offer a bowl of raw rice mixed with jaggery. We (only ladies)tie a yellow rope by ourselves around our neck. In the afternoon, we offer 5 rice dishes along with vada, do the pooja and we eat it heartily ;) Some people make full meals like rice, dal, sambar, poriyal, kootu, thayir pachadi, vada and payasam instead of rice varieties. But I follow my MIL and make chitrannam on this day. I feel this is much easier than cooking full meals ;)

Please check THIS LINK to know how to celebrate aadi 18 at home in detail along with celebration pictures.

Every year we prepare Lemon rice or tamarind rice , Coconut rice, sweet pongal, sesame seeds rice, curd rice. Sometimes we make payasam with jaggery instead of sweet pongal and make Ellu sadam or milagu jeeraga sadham to make a count of 5. I have made a video on "How to cook 5 rice varieties for Aadi 18". I hope beginners would find it helpful. Please scroll through to check the video.
Some people also make kalkandu sadam instead of sweet pongal. My mom used to say we have to make 18 rice dishes for aadi 18 ;) .  But I don’t know how far it is true ;).

In this post I have shared the links of all variety rice recipes , sweet pongal, payasam recipes and  vadai ( two versions). Wish u all a very happy Aadi Perukku/Aadi 18 :)

aadi18-recipes

HOW TO COOK AADI 18 LUNCH MENU


Please watch the above video to cook this menu easily. In this video, I have shared how to cook 5 rice varieties for aadi 18 easily within 1 hour. I have shown making lemon rice, coconut rice, sesame seeds rice, curd rice and sweet pongal. If you wish, you can make tamarind rice instead of lemon rice. Please check the video below for tamarind rice.



Usually we cook this lunch menu on (Aadi 18) festival day as we are doing the pooja only in the afternoon. We get lots of time in hand to cook this menu. We don't do any pre-preparations. Some people like working women or busy moms may like to do the pooja in the morning. For this, pre-preparations is essential.So I have shared the same below. 
  1.   On the previous day afternoon or night, soak the urad dal for making vada. Add enough water to soak the dal and refigerate it for soaking.Do not freeze it. Use the same soaked water for grinding the vada batter in mixie. You will get great results. Please check the Urad dal vada link below for more details. 
  2.  Start to make pulikachal paste for puliodharai. You can make this paste even before 2 days as it stays good upto 15 days under refrigeration. Store in an air tight box after the paste cools down and keep in refigerator till use. Do not use it for your regular cooking as its meant for neivedyam. I have shared my MIL's puliodharai recipe link below. It tastes great just like kovil puliodharai. Do give a try !
  3.  After doing the pulikachal paste, prepare the lemon rice paste and store in a box. Its not necessary to make both lemon rice & tamarind rice. Any one is fine as both tastes tangy. 
  4.  Prepare ellu podi for sesame seeds rice by dry roasting sesame seeds & red chilli. Grind to a fine powder and store it. 
  5. You can also make Milagu jeeraga sadam/ Pepper cumin rice instead of sesame seeds rice.  Please check the links for lemon rice & travel lunch recipes for Ellu sadam,  milagu jeeraga sadam.
  6. Then you can prepare the coconut rice mix. Don't worry, it won't spoil as we are roasting coconut along with the other ingredients. Refrigerate it in a box. Do the tempering for curd rice and refrigerate it.
  7. Roast the moong dal in ghee for sweet pongal and keep aside. Melt the jaggery for sweet pongal adding required water, strain it and keep the jaggery syrup in an air tight box. No need to refrigerate it. I use 1:2 ratio of water and jaggery.
  8. The next day morning, take bath and remove all the stored boxes. Let it come to room temperature. Start to prepare for neivedyam by cooking the rice. If you are cooking for 2 to 3 people, use 2 pressure cookers. In one cooker, add 1 cup raw rice, 2.5 cups of water. Add few drops of cooking oil in the water and cook in very low flame for 1 whistle. Use this for making lemon rice or tamarind rice, coconut rice, sesame seeds rice. 
  9.  In second cooker, take 1 cup raw rice. Keep a small box inside the cooker and add 2 tbsp roasted moong dal with 1/2 cup water. Add 5 cups of water to the rice and pressure cook in low flame for 1 whistle. Use this rice for making sweet pongal and curd rice. Both the rice gets done in 15 minutes simultaneously. 
  10. While the rice is cooking, You can decorate the pooja room. 
  11. As soon as the steam is released, open cooker 1. Take the rice from cooker 1 using a fork like ladle gently (Do not mash it). Spread it in the plate and add 2 tsp of sesame oil ( Nalla ennai).  Let it cool down. Divide the rice in 3 plates for making rice varieties as per the quantity you need it. For my family, I make more puliodharai or lemon rice. I make very less thengai sadam and ellu sadam just 1/4 cup each. 
  12. Open cooker 2 after steam is released. Remove the moong dal box from cooker 2 and mash the rice when hot.Use this rice for making curd rice and sweet pongal. Mash when the rice is hot else it will be difficult. After mashing the rice, divide into equal portions or as per the required quantity. To the curd rice part, add 1/2 cup of  warm milk or water. Add salt and mix well. Add the curd + tempering. Mix well. Add fresh cream or butter if you like. Garnish with fruits like grapes and pomegranate or coriander leaves if desired. 
  13. Take the mashed rice for sweet pongal and add the prepared jaggery syrup, cooked moong dal. Mix well and cook for a minute. Add ghee roasted cashews,cloves, cardamom powder, jathikkai powder and required ghee. Mix well. 
  14. Now take the cooled rice and make lemon rice/ tamarind rice, coconut rice and sesame rice adding the prepared paste and powder. 
  15. After making all these rice varieties, take the soaking urad dal from the fridge and grind using mixie. Add the soaked water for grinding.Do not add salt. Grind fluffy batter and remove in a bowl. Add coarsely ground pepper, cumin and few torn curry leaves. Add hing. Mix well.
  16. Heat oil to deep fry and make the vada. You can also fry some papad in the oil. 
  17. Now we have cooked all th 5 rice varieties, sweet pongal, vada and everything is ready for neivedyam. All these hardly takes 45 minutes if you have prepared all the paste on the previous day. If you are making everything on the same day, it takes around 1.5 hours. Make it as per your convenience and celebrate this festival in a grand manner at home. Get the blessings of GOD. 
Please check the links for the recipes below. Thanks for visiting this page. Wish you all a very happy Aadi 18 :)




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August 1, 2013

Mint Chutney For Idli - Pudina Chutney With Coconut - Hotel Style

Mint chutney recipe

I make this mint chutney recipe(Pudina chutney in Tamil) for breakfast. Its a very tasty side dish for idli dosa. I have already posted a mint chutney with tomato and this one is with coconut.Sendhil & Raksha love this chutney a lot. It tastes more like hotel chutney. As this is a two step recipe, I have not posted step by step pictures.For step by step pictures,please refer my Green chutney recipe using coriander leaves if interested.

Mint chutney

Mint chutney recipe


Mint chutney recipe Delicious mint chutney recipe for idli,dosa
Cuisine: Indian Category: Side dish Yields: Serves 2
Prep Time: 5 Minutes Cook Time: 5 Minutes Total Time: 10 Minutes


INGREDIENTS
1 cup - 200ml
To saute & grind
  • Cooking oil – 1 tbsp
  • Grated coconut – 1/2 cup
  • Mint leaves – 1/4 cup
  • Green chillies – 3 – 4 nos ( add 5 for spicy taste)
  • Tamarind – A small piece
  • Fried gram dal – 1 tsp
  • Small onion – 2 nos (optional)
  • Garlic cloves – 2 nos
  • Turmeric powder – A big pinch
  • Salt & water – as needed
To temper
  • Cooking oil – 1 tsp
  • Mustard seeds – 1/2 tsp
  • Urad dal – 1/2 tsp
METHOD

  • In a kadai,heat oil,saute the green chillies,mint leaves,turmeric powder,small onion, garlic cloves,tamarind and fried gram dal.Lastly add the grated coconut ,saute for a minute & switch off the flame.Grind everything together adding the required salt & water.
  • Temper & add them to the chutney bowl.Mix n serve !

Enjoy with idli,dosa !
Note

  • For variations,u can try without sautéing coconut.
  • Addition of turmeric powder& sautéing mint leaves gives a nice green color to the chutney.Please don’t skip it.
  • You can grind everything raw and temper the chutney. 

Serve with idli,dosa topped with gingely oil !!
Mint chutney for idli
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