Wednesday, August 27, 2014

Aval Payasam/Poha Kheer


For the day 2 of Blogging Marathon #43,I am sharing aval payasam for the festive themes.I have already shared a version with coconut milk and jaggery here.But today's version is using milk and sugar which we make quite often for poojas.Usually my mom makes it very simple but here I added cashew paste for extra rich taste.Lets move on to the recipe..............................




Aval Payasam/Poha Kheer



  Basic Information

   Preparation time 5 minutes
   Cooking time 25 minutes
   Serves 2
    

  
 Ingredients
Ingredient
Quantity
Rice flakes/aval(thick)
1/2 cup
Milk
21/2 cups
Sugar/sakkarai
1/4-1/3 cup
Cardamom powder/ellakai
a pinch
Cashews/mundiri(broken)
2+1 tbs
1 tbs

  Method 
  • Soak 1 tbs of broken cashews in 1/4 cup of milk for 10 minutes and grind it to a fine paste.Heat around 2 tsp of ghee and roast the rice flakes till it becomes crisp and remove it.In the same pan add the remaining ghee and fry the cashews to a golden color.
  • Boil the milk in a pan and let it simmer for 5 minutes then add the roasted aval/rice flakes.Allow it to cook,once the rice flakes is cooked add in the sugar and let it boil for another 3-4 minutes.
  • Add the ground cashew paste and allow it to cook for one boil.Finally add the cardamom powder and fried cashews and boil it for a minute,put off the flame.
  • Aval Payasam is ready.




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


  • The consistency of the payasam becomes thick after cooling.
  • Here I used 1/3 cup of sugar which was little bit more but if you want milder sweet use around 1/4 cup and tsp.
  • Instead of cashew paste,condensed milk(1/4 cup) can be used,in that case don't add any sugar.
  • Saffron can be added for extra flavor. 



Sumber http://www.naliniscooking.com

Tuesday, August 26, 2014

Paasipayaru Sweet Sundal


We are entering the 4th week of Blogging Marathon #43 and for this week I chose the Festival recipes.As Ganesh Chaturthi and Navaratri is nearing I  am sharing you all a simple sweet sundal made with paasipayaru/mung beans.
Coming to the recipe this sundal can be made with the soaked beans as well as with no prior soaking.For the instant version the bean needs to be dry roasted slightly and cooked.
But today I soaked and made it,here goes the recipe............................................






Paasipayaru Sweet Sundal


  Basic Information

   Preparation time 5 minutes
   Cooking time 20 minutes
   Soaking time 10 hours
   Serves 3
    

  
 Ingredients
Ingredient
Quantity
Whole mung beans/paasipayaru
1 cup(soaked)
Jaggery/Vellam
1/4-1/3 cp
Coconut(grated)
3-4 tbs
Cardamom powder/ellakai
a pinch
Salt
1/2 tsp

  Method 
  • In bowl take 3 cups of water,let it boil now put 1/2 tsp of salt and add the mung beans cook it in a medium flame till it cooks (shouldnot turn mushy).Drain the water and keep it aside.
  • Now add the jaggery along with 1/4 cup of water in a pan,turn on the heat,let it melt.After it melts,pass it through a strainer to remove the scum.Keep the jaggery syrup in the same pan and let it boil to a thick consistency.Add the cooked mung beans. 
  • Mix it well once the jaggery syrup becomes thick.Finally add the gratedoconut and cardamom powder,mix it well.
  • Sweet sundal is ready.




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

  • The soaked one cooks very fast so I used a open pot to cook whereas the instant version needs to cooked in the Pressure cooker for a whistle or two.
  • When the sundal is hot it may be slightly watery or mushy but after cooling it will be separated.

Sumber http://www.naliniscooking.com

Saturday, August 23, 2014

Broccoli Poriyal


Today's recipe for the Cook Book Challenge,I am sharing you a simple and healthy stir fry/poriyal with broccoli.
This recipe I noted down from my sister's recipe collections and tried it.This poriyal goes very well with rice and some spicy kulambhu such as milagu kulambhu or poondu kulambhu.But I personally prefer to mix it with rice along a dash of ghee.Either way it tastes good,lets move on to the recipe................................





Broccoli Poriyal


  Basic Information
   Preparation time 15 minutes
   Cooking time 20 minutes
   Serves 2
    

  
 Ingredients
Ingredient
Quantity
Broccoli florets
2 cups
Onion(fineley chopped)
1 (small size)
Toor dhal/thuvaram paruppu
2 tbs
Coconut(grated)
2 tbs
Green chilly/pachamilagai
1(slit into 2)
Curry leaves/karivepillai
few leaves
Salt
3/4 tsp+1/2 tsp
Oil
2 tsp

 For the tempering

IngredientQuantity
Mustard seeds/kadugu1/2 tsp
Urad dhal/ulutham paruppu1 tsp
Red chilly/varamilagai1(broken)
Asafoetida/perungayama pinch
  
  Method 
  • In bowl take water put the 1/2 tsp o salt and add the broccoli florets,keep it for 2-3 minutes and drain the water.Now chop the florets and the thin stems to smaller pieces.Pressure cook the toor dhal with enough water for a whistle in a medium flame (it should not turn mushy).
  • Meanwhile steam the broccoli in a idly vessel till it becomes soft and keep it aside.
  • Heat a pan with oil and do the tempering and add the green chilly,onion and curry leaves.Saute it along with a pinch of salt.Now add the steamed broccoli and sprinkle the remaining salt.
  • Toss it well,add in the cooked dhal and grated coconut.Mix it well and keep it the flame for 2-3 minutes.Put off the flame.
  • Serve it rice and kulambhu.




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



    • Instead of toor dhal,channa dhal can be used.
    • Chop the broccoli to smaller pieces to get a nice taste.

    • This recipe is off  to Cook Book Challenge #11 August week 4.


      Sumber http://www.naliniscooking.com

      Thursday, August 21, 2014

      Masoor Dhal Masal Vadai


      For this month cooking secretly,I am paired up with Sangee Vijay of Spicy Treats.She gave me masoor dhal and mint as secret ingredients and used both them.For the first time I tried masal vadai using masoor dhal along with split yellow peas.The vadai came out so crispy and delicious,lets move on to the recipe..............................





      Masoor Dhal Masal Vadai


         Basic Information


         Soaking time 2-3 hours
         Preparation time 15 minutes
         Cooking time 15-20 minutes
         Makes  12 vadais
          

        
       Ingredients

      Ingredient
      Quantity
      Masoor Dhal
      1/2 cup
      Split peas/pattani paruppu
      2 tbs
      Green chilly/pachamilagai
      2
      Red chilly /varamilagai
      1
      Ginger/inji
      1 inch
      Garlic/poondu
      2 cloves
      Onion(finely chopped)
      1(big size)
      Curry leaves/karivepillai
      1 sprig
      (chopped)
      Coriander leaves
      2-3 tbs
      Mint leaves/pudina
      10 leaves
      (chopped)
      Fennel seeds/sombu
      1 tsp
      Salt
      3/4 tsp
      Oil
      for deep frying

        
        Method 
      • Soak the dhals together in water for 2- hours.Keep 2 tbs of soaked dhal separately and grind the remaining with salt,fennel,ginger,garlic and chilly to a coarse paste.(I pulse it.) 
      • Transfer the mixture to a bowl,to this add the soaked dhal,chopped onion,curry,coriander and mint leaves.Mix it well,meanwhile heat the oil in a pan.
      • Once the oil is hot enough,take a small lemon size ball of batter and flat it with the palm.Drop in the oil and deep fry it till it becomes nice and crisp in a medium flame.
      • Remove it from the oil and drain it on a paper towel.
      • Serve it with ketchup along with a cup of tea.


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



      • Instead of split peas,channa dhal can be used.
      • Addition of whole soaked dhal gives a nice crisp and crunch to the vadas.

      Sumber http://www.naliniscooking.com

      Sunday, August 17, 2014

      Spicy Gobi Masala/Spicy Cauliflower Curry


      Coming to the Cookbook Challenge I chose a recipe from one of my recipe booklet came along with pressure cooker.
      In the original recipe,the curry is made in the pressure cooker with one whistle.As I was not sure how the cauliflower would be after pressure cook so made it in the open pan.I reduced the chilly powder from the original recipe,as I feed for kids the same curry.The curry/masala came out so creamy and delicious with perfect spicy and I paired up with rotis for our dinner.Off to the recipe...................................





      Spicy Caulifloer Masala/Spicy Cauliflower Curry


         Basic Information
         Preparation time 15 minutes
         Cooking time 25-30 minutes
         Serves 3-4
          

       
        Ingredients
      Ingredient
      Quantity
      Cauliflower florets
      3 cups
      Onion(fineley chopped)
      2 (medium size)
      Tomato
      2 (large size)
      Red chilly powder
      1 tsp
      Turmeric powder/manjal podi
      1/4 tsp
      Coriander powder/dhaniya podi
      1 tbs
      1/2 tsp
      Cumin powder/jeerga podi
      1/4 tsp
      Yogurt/curd/thayir
      1/4 cup
      Coriander leaves/kothamalli
      1 tbs(chopped)
      Salt
      11/2 tsp
      Oil
      2 tbs

       Grind to a fine paste - 1

      IngredientQuantity
      Garlic/poondu4-5 cloves
      Ginger/inji1 inch
      Green chilly/pachamilagai2
        
       Grind to a fine paste - 2

      IngredientQuantity
      Poppy seeds/kasakasaa2 tsp
      Cashews/mundiri1 tbs
       Method 
      • In bowl take hot water put the salt and add the cauliflower florets,keep it for 2-3 minutes and drain the water.Grind the ingredients given 1 and 2 separately.Also grind the tomatoes in a blender to a fine puree and keep it aside.
      • Heat a pan with oil and saute the onions till transparent.Then add the ginger,garlic and green chilly paste and saute it until the raw smell disappears.Now add the pureed tomatoes and cook it for 2-3 minutes.
      • Then goes in the spice powders and salt,mix it well and cook it till the oil separates.Now add the whisked yogurt and mix it well and add around 1/2 cup of water.Let it boil for 3-4 minutes or till the raw smell goes off.
      • Now add in the blanched cauliflower florets and cook it for 3-4 minutes.Finally add the cashew and poppy seed paste along with another 1/2 cup of water.Cook it for another couple of minutes and put off the flame.Garnish it with chopped coriander leaves.
      • Serve it with Pulkhas or roti

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


        • Do not cook the cauliflower for a long time in the hot water.
        • The amount of chilly powder can be increase if you need a spicy version.
        This recipe is off  to Cook Book Challenge #11 August week 3.



        Sumber http://www.naliniscooking.com

        Wednesday, August 13, 2014

        Pattani Sundal/Yellow Peas Sundal


        For the final day of blogging marathon #43 I am sharing a simple and healthy sundal made with yellow peas.
        Though sundal is mostly made for festivals such as vinayar chaturthi and navaratri,I make it often for my kid's evening snack or snack box.Sundal can be made with variety of lentils with or with no coconut.Here goes the recipe.................



        Basic Information

        Soaking time 8 hours
        Preparation time 15 minutes
        Cooking time 15 minutes
        Serves 2

        Ingredients

        Ingredient
        Quantity
        Yellow peas/pattani
        1/2 cup
        Coconut(grated)
        2 tbs
        Green chilly/pachamilagi
        1
        Ginger/inji
        1/4 inch
        Salt
        1/2 tsp
        Oil
        2 tsp

         For the Tempering

        IngredientQuantity
        Mustard seeds/kadugu1/2 tsp
        Red chilly/varamilagi1(broken)
        Asafoetida/perungayama pinch
        Curry leavesfew leaves


        Method


        • Soak the peas for 8 hrs or overnight and pressure cook it for 2 whistles in a high flame with a pinch of salt.After pressure subsides drain the excess water and keep it aside.
        • Meanwhile pulse the grated coconut,green chilly and ginger in a blender to a coarse paste without adding any water.
        • Heat a pan with oil and do the tempering and add the coarse paste and saute it,immediately add the cooked peas and salt.
        • Mix it well till everything gets blend and put off the flame.
        • If needed garnish it with coriander leaves.



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

        • Do not cook the peas for more than 2 whistles otherwise it may turn mushy.
        Check out my fellow bloggers who is participating in Blogging Marathon #43.


        Sumber http://www.naliniscooking.com

        Tuesday, August 12, 2014

        Channa Sandwich/Chickpeas Sandwich


        Coming to day 2 of blogging marathon #43,I chose to share a simple and healthy sandwich.As both my kids love to have sandwiches I make quiet often with different stuffing for snack.
        Today's recipe can be made with left over channa masala also,but here I made the stuffing separately. This sandwich is so filling and can be had with no guilt.I usually use generous amount of butter for kids and for us with no butter.With no further delay lets move on to the recipe...................................


        Basic Information

        Soaking time 8 hours
        Preparation time 15 minutes
        Cooking time 25 minutes
        Makes 4



        Ingredients

        Ingredient
        Quantity
        Chickpeas/kondakalai
        1/2 cup
        Onion
        1(medium size)
        Tomato
        1(medium size)
        Red chilly powder
        1/2 tsp
        Turmeric powder/manjal podi
        1/4 tsp
        Garam Masala powder
        1/4 tsp
        Coriander leaves(chopped)
        as needed
        Ginger&Garlic paste
        2 tsp
        Cumin Seeds/jeeragam
        1/2 tsp
        Salt
        1 tsp
        Oil
        1 tbs

           For the Sandwich

        IngredientQuantity
        Bread8 slices
        Mint Chutney2-3 tbs
        Butter/vennai2-3 tbs
        Onion(chopped)for granishing
        (optional)


          Method 

        • Soak the channa /chickpeas for 8 hours and pressure cook it for 3-4 whistles in a medium flame.
        • Heat a pan with oil and crackle the cumin seeds,add the chopped onion with a pinch of salt.Add the ginger&garlic paste and fry it for a minute,then goes in the chopped tomato and cook it until mushy.
        • Now add in the spice powders and salt,give it a mix.Add the cooked chickpeas and mix it well till everything blends well.Sprinkle some water if it is too dry.Cook it for couple of minutes or till it becomes dry.Slightly mash the chickpeas with the ladle.Finally add the chopped coriander leaves and mix it well.Now the stuffing is ready.

        • Now apply some green chutney on one of the slice and keep a generous amount of stuffing.Apply butter on the another slice of the bread and cover the stuffing.Apply some butter on the sandwich maker and top of the bread slice,toast it or toast it in a griddle.Cut it into two triangles.

        • Channa Masala Sandwich is ready.Serve it with ketchup and juice.


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

        Check out my fellow bloggers who is participating in Blogging Marathon #43.



        Sumber http://www.naliniscooking.com