Rice Free South Indian Breakfast Thali - Saamai Venpongal / Little millet Venpongal

Coming to the final day of the thali theme,I am sharing  rice free breakfast thali.Yes this entire spread has no rice and most the dishes are made with millets.
This rice free thali is in my to do list since long.I have been waiting a chance share this spread.

The entire spread took 1.5 hours to cook and needs some prior preparation like dosa batter grinding and fermentation.

The thali has

1.Moong dhal/paasiparuppu Puttu
2.Finger millet/kelvaragu semiya Upma
3.Samai Ven pongal(recipe follows)
4.Broken wheat/gothumai rava idly
5.Kuthiraivali /barnyard millet Dosai

The accompaniments are
1.Moong dhal/Paasiparuupu sambar
2.Coconut Chutney
3.Kaara Chutney

                                                                       

                                      

                                                    Saamai (little millet)Venpongal /Saamai Kaara Pongal

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   Basic Information

   Preparation time 15 minutes
   Cooking time 45 minutes

   Serves 2 

  Ingredients

  

Ingredient	Quantity
Little millet/Saamai	1/2 cup
Moong Dhal/paasiparppu	3 tbs
Ginger/inji(finely chopped)	1 tsp
Green chilly/pachamilgai	1(slit lengthy)
Cumin seeds/jeeragam	1  tsp
Black pepper/milau	1 tsp
Cashews/mundiri	1.5 tbs(broken)
Curry leaves/karivepillai	1 sprig
Coriander leaves	as needed
Salt	1 tsp
Ghee/nei	1.5 tbs
Oil	1 tbs
Turmeric powder&Asafoetida	a pinch both

 
  

   Method 

• Rinse the millet couple of times in water and soak it in water for 10 minutes.Meanwhile in a pressure cooker slightly dry roast the moong dhal without changing the color.Rinse the dhal well.To this add the little millet and add around 2 cups of water.Add in the few curry leaves,salt,turmeric powder and asafoetida.Pressure cook it in a medium flame for 3- whistles.

• Meanwhile in a pan heat the oil and ghee,once it becomes hot add in the cumin and pepper.Let it crackle,now add the cashews and fry it till golden.Add in the green chillt,curry leaves and put off the flame and keep it aside.

• After the pressure subsides,remove the lid of the pressure cooker and to the cooked dha l and millet add the fried mixture and mix it well.

• Saamai Venpongal is ready.Serve it  warm with chutney and sambar

• Amount of water can be increased if a mushy pongal is needed.
• The whole black pepper can be crushed and added.

Enjoy.......................................

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#74.

Sumber http://www.naliniscooking.com

Paal Poli/ Paal Boli

For the 3rd day of BM#72 themed under milk based sweet is Paal poli.As the name says,a small fried poori is dunked in cardamom and saffron scented condensed milk(paal).
The poori can be made with all purpose flour or semolina.As my grand mom used to make these pooris with semolina, I followed the same.But the dough needs to rest for an hour.But with the all purpose flour it can be fried right away.Off to the recipe.....

                                               

                                         

                                                                              

                                                 Paal Poli/Paal Boli

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   Basic Information

   Preparation time 10 minutes
   Resting time 1-1.5 hours
   Cooking time 35-40 minutes
   Serves 4

  

 Ingredients

Ingredient	Quantity
Milk/Paal(whole milk preferably)	2.5 cups
Sweetened condensed milk	2 tbs(optional)
Sugar/sakkarai	5 tbs
Almonds and cashews	4-5(each)
Cardamom/ellakai	2
Saffron/kungumapoo	few strands
Semolina/Rava	3/4 cup
Salt	1/4 tsp
Oil	to fry poori
Chopped nuts and saffron	to garnish

 

  

  

 Method 

• In a bowl take the semolina,salt and a tsp of oil.Add warm water and knead it to a soft dough.Cover it with a damp cloth and rest it for an hour.Also grind the almonds,cashews and cardamom along with the milk to a fine paste.Set it aside.

•  Meanwhile take the milk in a pan and keep it on a stove and let it boil.After boiling simmer it and scrape the sides of the pan and stir in continuously to prevent burning.Meanwhile soak saffron in a tsp of milk.Add in the sugar and let it boil for 3-4 minutes.

• Now add in the ground paste and let it boil for couple of minutes.Add in the saffron soaked milk and let it boil for a minute.

• Put off the flame.Now take the dough and knead it well.If its too tight sprinkle few drops of water and knead it to a smooth dough.Divide the dough into equal parts.

• Roll each portion into 3-4 inch circle.Heat the oil in a pan and once it becomes hot fry the flatten poori in a medium flame.Make sure not to over cook,the color should not change.

• Remove the fried poori from the oil and drain it on a paper towel.Continue for the rest of the pooris.Now flatten the puffed poori and fold it into half and arrange it on a plate.

• Now pour the hot milk on top of the pooris and let it soak for 30 minutes.Garnish it with chopped nuts and saffron.

• Serve it after 30-45 minutes.

• The amount of sugar can be increased according to personal preference.
• While adding the milk to the poori it will be more but after soaking it will be suffcient.
• If the milk turned cold,then warm it up and add it to the pooris,otherwise it will take long time to get the pooris soaked.
• Condensed milk can be added for extra rich taste.
• The color of the milk gets intense as the saffron gets soaked very well in the milk.
• I clicked the picture within 10 minutes of soaking.

Enjoy.....................

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#72

Sumber http://www.naliniscooking.com

Non-Veg Thali / Non-Vegetarian Thali - Chicken Roast

For the final of Thali Theme in BM#70 edition is a non -vegetarian Thali.I mostly try to share vegetarian recipes for Blogging Marathon.But this time I wanted to share a non-veg Thali,which has been in my to do list so long.I never got a chance to cook elaborate non-veg meal on week days and couldn't click picture for thali.
Last week I cooked the chicken thali and saved some food for the photo shoot.The thali has

1.Coconut milk rice
2.Kodi kura
3.Egg Fry
4.Chicken Roast
5.Onion Raita
6.White rice
7.Rasam
8.Rava Kesari

Coming to the recipe,its a simple roast can be made with boneless chicken.The highlight of the recipe is,its doesn't need onion and tomato.All you need to do is just marinate the chicken with the spices for 2-3 hours and cook it.

                                                                    

                                                            
                                                 Chicken Roast

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   Basic Information

   Preparation time 20 minutes
   Marination time 2-3 hours

   Cooking time 30-35 minutes

   Serves 3(generously)

   

  Ingredients

  

Ingredient	Quantity
Chicken( boneless)	1 lb
Yogurt/thayir	1 tbs
Red chilly powder/milagai podi	1-1.5 tsp
Green chilly/pachamilagai	2-3 (slit lengthy)
Ginger&garlic paste	2 tbs
Coriander powder/dhaniya podi	2 tsp
Turmeric powder/manjal podi	1/2 tsp
Garam masala powder	1/2 tsp
Black pepper powder/milagu podi	1/2 tsp
Coconut (sliced)	2 tbs(optional)
Curry Leaves/karivepillai	2 sprigs
Fennel seeds/sombu	1/4 tsp
Cashews(halved)	10-12(optional)
Lemon juice	2 tsp
Salt	1.5 tsp
Oil	2 tbs
Coriander leaves(chopped)	2 tbs

  

  Method 

• Wash and clean the chicken and cut into bite size pieces.Add the spice powders,salt,yogurt and ginger garlic paste to the chicken and mix it well.Keep it in the refrigerator for 2-3 hours.

• Heat a pan with oil and crackle the fennel seeds,and fry the cashews till golden.Add the curry leaves and toast it.Now add the marinated chicken and mix it well.

• Keep stirring for 2-3 minutes till the color changes.Now add around a cup of water and cook it covered in a medium flame till the chicken becomes tender.Stir in  between to prevent burning.

• Now most of the water is evaporated and the chicken becomes tender.Mix it well and cook it uncovered if any moisture is left.

• At this add the slit green chilly,coconut bits and black pepper powder.Mix  it well and let it cook for another 2 minutes uncovered.

• Finally sprinkle the coriander leaves and put off the flame.Add the lemon juice and mix it well.

• Serve it with pulao,roti or rice

• Here I used the boneless thigh pieces.
• The amount of green chilies and red chilly powder given is for a medium spice level,can be adjusted as per preference.
• 
  

Enjoy.........................


Check out the Blogging Marathon page for the other marathoners doing BM#70.

Sumber http://www.naliniscooking.com

Breakfast Thali / Tiffin Thali

Coming to day 2 of Blogging Marathon themed under thali is a breakfast/tiffin Thali.This tiffin thali can be served for either breakfast or dinner.
We make this type of tiffin thali for special occasions,feast or newly married is invited for feast.
Idly and dosa are commonly made breakfast in our households,so included in this tiffin thali.
Today I am sharing the masala idiyappam recipe.Here I used the freshly homemade idiyappam to make the masala idiappam.The same procedure can be used with store bought rice noodles.Cook the noodle as per the instruction and follow the rest of the procedure.


The thali has
1.Rava kesari
2.Idly
3.Ghee Roast
4.Masala Kuzhi Paniyaram
5.Masala Idiyappam

Accompaniments

1.Coconut Chutney
2.Mint/pudina Chutney
3.Chinna Vengaya Chutney/Shallots Chutney
4.Idly podi/Idly Milagai Podi

                                                                    

                                                            
                                         Breakfast Thali/Tiffin Thali

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   Basic Information

   Preparation time 20 minutes
   Cooking time 20 minutes

   Serves 2

   

  Ingredients

  

Ingredient	Quantity
Idiyappam(crumbled)	1.5 -2 cups
Shallots/chinna vengayam	8-10(finely chopped)
Tomato(finely chopped)	1 medium size
Green chilly/pachamilagai	2-3 (slit lengthy)
Ginger&garlic paste	2 tsp
Red chilly powder/milagai podi	1/4 tsp
Curry leaves/karivepillai	1 -2 sprigs
Garam masala powder	a generous pinch
Lemon juice	1 tsp
Salt	1 3/4 tsp
Oil	1 tbs
Coriander leaves(chopped)	2 tbs

  For the tempering

Ingredient	Quantity
Fennel seeds/sombu	1/2 tsp
Cloves/lavangam	2
Cinnamon/pattai	1/2 inch

  

  Method 

• Crumble the idiyappam and keep it aside.Heat a pan with the  oil and do the tempering with the given ingredients.Add the chopped shallots,green chilly and curry leaves.

• Saute it with a pinch of salt till transparent.Add in the ginger &garlic paste and fry it for a minute.Now add in the chopped tomato and cook it until mushy.At this stage add in all the spice powders,salt.

• Give it a mix and sprinkle some water and cook it for couple of minutes.Add the crumbled idiyappam to the mixture and mix it gently till everything blends well.Keep it in a flame for a minute.Add the chopped coriander leaves and lemon juice,put off the flame.Mix it well.

• Serve it warm

• Fresh or frozen green peas can also be added for extra taste.Just MW it for 3-4 minutes and add it along with tomato.
• A tsp of ghee can be used along with oil for an extra rich flavor and taste.

Enjoy......................

Check out the Blogging Marathon page for the other marathoners doing BM#70.

Sumber http://www.naliniscooking.com

Pesarattu Upma

Today's recipe is Andhra special pesarratu upma.Pesarattu is a kind of crepe made with whole mung beans and a simple upma made with semolina is topped .It is served along with a spicy,tangy ginger chutney.Pesarattu with upma is a healthy and filling meal option.

Originally the upma used to top the pesarattu is white in colr and no turmeric powder is added.I normally make the upma in yellow color,so I added.It is purely optional.

                                               

                                         

                                                                              

                                                         Pesarattu Upma 

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   Basic Information

   Preparation time 20 minutes
   Soaking time 6-7 hours

   Cooking time 30 minutes

   Makes 4  

  Ingredients

  To make Upma

Ingredient	Quantity
Semolina/rava	1/2 cup
Onion(finely chopped)	1 (medium size)
Green chilly/pachamilagai	2 (slit lengthwise)
Ginger/inji (finely chopped)	1 tsp
Curry leaves	few leaves
Coriander leaves(finely chopped)	1 tbs
Cashews/mundiri(finely chopped)	1 tbs
Turmeric powder/manjal podi	1/4 tsp(optional)
Salt	3/4 tsp
Oil	1 tbs

   

  For the Tempering

Mustard seeds/kadugu	1 tsp
Urad dhal/uluthaparuppu	2 tsp
Channa dhal/kadalaparuppu	1 tbs
Asafoetida/perungayam	a pinch
Red chilly/varamilagai	1 (broken)

   To make Pesarattu

Ingredient	Quantity
Whole mung beans/paasipayaru	1/2 cup
Raw rice/pacharisi	2 tbs
Ginger/inji	1 inch piece
Green chilly/pachamilagai	2
Salt	1 tsp
Oil	to cook pesarattu
Onion,green chilly and coriander leaves (finely chopped)	as needed to top the pesarattu

  

  

 Method

•  Heat a tsp of oil and fry the semolina in a medium flame till a nice aroma comes out.Remove it and keep it aside.
• Heat the oil in a pan,do the tempering,add in the cashews fry it till golden.Now add in the chopped onion,curry leaves and  green chilly,saute until transparent.

• Now add in the fried rava and give it a mix.Add in the boiling water and mix it well.Cook it until the water gets absorbed.Now add in the turmeric powder and mix it well,if needed add a tsp of oil and cook it for couple of minutes in a low flame.Add in chopped coriander leaves and put off the flame.

  To make pesarattu

• Soak the mung beans in water for atleast 6-7 hours or over night.Grind the soaked whole mung beans,rice along with ginger,green chilly,cumin seeds and salt to a fine paste.Transfer the batter to a bowl and adjust the consistency with water.

• Heat a griddle and once it becomes hot ,add a drop of oil and wipe it off with a paper and keep the flame in medium.Pour a ladleful of batter and spread it to a thin circle.Immediately sprinkle the chopped onion and green chilly.

• Gently press it with the spatula.and drizzle the oil.Let it cook for a minute.Once the dosa gets cooked, keep 2-3 tbs of upma on top the dosa.Spread it evenly on the pesarattu and sprinkle some chopped onion and coriander leaves.Loosen the edges of the cooked pesarattu with a spatula and fold it and remove it from the pan.

• Serve it with ginger chutney.

• Addition of rice along with mung beans is purely optional.It makes the pesarattu crispy .

Enjoy.....................

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 68

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