Sunday, September 29, 2019

VEN PONGAL

VEN PONGAL..

REPOSTED....Navrathri specials..
Ven Pongal..is one kind pepper rice.. a popular South Indian Savoury and spicy rice made with moong dal, rice and other spices.. often done as Naivedyam..an offering to God..In Vaishnava temples of South India mostly..Now a days it's been done in homes as healthy morning breakfast served with sambar and coconut based chutneys..
Ingredients:

  • Rice - 1 cup
  • Moong dal - 1/4 cup
  • Water- 4 1/2 cups
  • Pepper corns 3 Tb spn
  • Green chillies- 6
  • Ginger - 2 ''(small pieces or grind it to paste)
  • Curry leaves
  • Hing- 2 pinches or 1/8 th tspn
  • Jeera - 1 tsp
  • Ghee - 1 to 2 tsps
  • oil- 2 table spoons


Method:
Video is here...
https://youtu.be/5DloEYTUT70




  • Take a pressure cooker ..add oil and ghee. Put pepper corns, Ginger paste, green chillies, jeera, hing, curry leaves.
  • After this is fried.. add the washed rice, and daal ,into the pan. Fry for 5 mins.
  • Now add measured water.. into this.. and add salt ..to taste.
  • Now close the lid of the cooker and let it cook.
  • Switch off the stove after 3 whistles.
  • Serve it hot.

You can take this as is, or with any chutney or pickle or sambhar.

Note: If you like more spicy you can also add pepper(powder) while frying all the seasoning.

CLUSTER BEANS STIR FRY..GORU CHIKKUDU CURRY

Cluster beans stir fry..Goru chicken curry

Materials..

  • Cluster beans..3 cups

Cleaned,washed and made in to slits
  • Tomatoes..1 cup..Chopped pieces
  • Onions..Chopped pieces(optional)..I did not use in this now.
  • Salt..To taste
  • Chilli powder..1 tsp.
More or less option for your taste
  • Tadka materials..
  • Urad dal..1 tbsp
  • Chana dal 3/4 tbsp
  • Mustard n jeera each.. 1 tsp
  • Red chilli slits..4 to 5 no.make slits
  • Oil..4 to 5 tbsp
  • Asafoetida..A pinch
  • Turmeric powder..1/4 tsp

Method..



  • Turn instapot to saute mode..After ON..Add oil to the ip pan..
  • When the oil is hot..And shimmering,add in the lentils..When they're just beginning to turn golden,add in the mustard and jeera and asafetida powder..Stir briefly..
  • Add cluster beans slits and mix well,allow it to saute for a 5 minutes..


  • Now add 3/4 th cup of water to cook..Close the IP lid and turn the vent knob.
  • Set manual for 5 minutes.
  • After done, quick release the pressure and open..
  • Turn saute..Add tomato chop and cook..After 5 minutes add chilli powder and salt..


  • Saute cook for 5 to 10 minutes and cancel..Switch off it.



  • Optional for rotis..Add coriander and jeera powder each 1 tsp...
  • Transfer in to a container and serve..
  • Goes well with warm rice..


Guar cluster beans are a bit boring for a few..So we can make changes and get a new taste..












Saturday, September 28, 2019

RADISH/MULLANGI SAMBAR

Radish.. Mullangi sambar

A recipe made in Tamil style of South India..A classic healthy ,tasty one packed with loads of flavours..

Materials needed..


  • Tur dal..1/2 cup..pressure cooked and kept aside..

  • Radish..1 large...Peeled and ..made into cubes
  • Onion..1 large..Chopped
  • Tomatoes..2 medium..Chopped
  • Tamarind..1 big lime sized..Soaked in water and extracted e tamarind juice..
  • Sambar powder..2 table spoons..
  • Chilli powder..1 tsp
  • Salt..To taste..
  • Curry leaves..Chopped
  • Coriander leaves..chopped

  • Mustard seeds ..1 tsp
  • Fenugreek seeds..1 pinch
  • Red chilli ..4 no.s.. Make slits 
  •  Oil.. 3 to 4 tbsp



Method..


  • Cooked tur dal in IP for 11 minutes..After done..Set aside...wash the IP pan and start cooking sambar..
  • Turn Ip to saute mode..And add oil to it..After the oil is hot, add the seasoning materials mustard ,fenugreek,red chilli slits..


  • After they start crackling..Add onion chop and fry until transculent..


  • Then add radish cubes and saute fry for a minute..
  • Then add tomatoes chop and fry till 3 Minutes..
  • Then add squeezed tamarind juice,green chillies slits ..2 table spoons of sambar powder..Chilli powder and salt..
  • Now cancel saute..And turn manual for 5 minutes.. After done.. Quick release of pressure ..and take the lid..
  • Mix well add cooked dal,and saute for 3 minutes..
  • Add chopped corriander and curry leaves.. And cancel saute..
  • Transfer in to another container after it turn warm..

  • Radish sambar is cooked and ready to serve..
Adding Garlic flakes ,corriander powder are optional..

Thursday, September 26, 2019

ALOO CURRY/SABJI ...FOR ROTIS

ALOO VEGGIES BESAN ROTIS CURRY


A soft aloo curry ,a variation with more frozen veggies and aloo and less besan flour can be consumed easily..



Materials..
For Video.....
https://youtu.be/PEhGnDhPPrQ
  • Aloo..Peeled and boiled..Cubed
  • Frozen vegetables..1 cup
  • Onion chop..1 cup
  • Green chillies 5 no.s..slits
  • Seasoning materials..
  • Chana dal, urad dal,mustard, jeera,red chillies,and hing..
  • Oil..3 to 4 tbsp
  • Besan flour..1 1/2 table spoons
  • Salt..To taste
Method..

  • Place a pan on the stove..Add oil..After its heated add chana, urad dals,first.. Toss for half minute..Coz dals need a bit more frying..

  • Then add the remaining tadka materials mustard,jeera and red chilli slits,and hing and fry well..

  • Then add onion chop and green chilli slits..fry till they turn transculent..
  • Next,add washed frozen vegetables and boiled aloo chop and mix well..let it cook until soft..by placing lid..on low temperature..

  • Lastly add required salt and mix..
  • Add half cup of water to the besan/chana dal powder,mix well with out lumps..with a spoon..add this to the curry..
  • Add to the pan and mix well..add half a cup more water,mix well and cook in low flame with lid..for 5 more minutes..

  • Switch off the flame..and transfer to another container..even kids eat this well..

For more spicy eaters add red chilli powder while cooking..

Tuesday, September 24, 2019

POTLA KAYA/SNAKE GOURD STIR FRY

Potla kaya/Snake-Gourd Stir fry..IP...


Potla kaya..Snake-Gourd stir fry is a recipe very easily done and a choice for every days menu..
Materials..
Over to video...


  • Potla kaya/snake-gourd.. Chopped 
  • Salt..To taste


For seasoning..
  • Oil..3 to 4 tbsp
  • Urad dal..1 tbsp
  • Jeera..1 tsp
  • Red chilli..4 to 5 no.s...make slits
  • Green chilli 5 no.s...Make slits.
  • Asafoetida..A pinch
  • Turmeric powder..1/4 tsp
  • Curry leaves.. 1 tbsp. Chopped pieces

Method...
  • Add 1 tsp salt to the chopped potla kaya and press and squeeze them so excess water is out..Keep the squeezed pieces aside..

  • Switch IP ..turn to Saute mode..Add oil ..after its On ..After its heated add seasoning materials,and fry.. after done add chopped potla kaya pieces and stir fry for 5 mins.Switch off the IP..



  • Now close the IP lid..And manually set to pressure cook for 5 minutes,closing the Vent..

  • The chopped pieces will be cooked and become soft by this.. after done..Leave for 10 mins,then pressure release and open.
  • Turn Saute and stir fry,if any water left...Next add chilli powder and salt,mix well..
  • check chilli levels and salt levels..Switch after 5 more minutes..
  • Transfer in to a container after a while..

  • Take out limited quantity and Garnish with 1 tbsp of  scrapped coconut..Only on limited amount ..


Monday, September 23, 2019

IDLIS BATTER...PREP

IDLIS BATTER ...PREP
Preparing soft idlis is easy if we follow ratios perfectly..
Pic.. idli batter fermented and ready to go to fridge..


For preparing Idli batter..




  • Urad dal whole..1 cup
  • Fenugreek/methi seeds..1 tbsp
  • Idli rice ravva..2 and 1/2 cups
  • Poha.. Atukulu..1/2 cup


Method..
Pic before grinding..



  • Wash well,and soak urad dal with methi seeds for 8 hours..In a container.
  • Along with soak idli rice ravva in another container.
  • Idli rice ravva..Is made with par boiled rice..We call it in telugu..As uppudu nuka..
  • After 8 hours wash well again,and wet grind pouring water..For a semi solid consistency.
  • Wash and soak poha 1 hour prior to wet grinding.
  • Add  washed poha,in the middle of grinding urad dal batter..
  • Then wash and mix rice ravva in the urad dal batter and mix well.
  • Add salt and mix well..
  • Let it ferment for 6 hrs in Indian weather..But in cold countries ferment it for 8 hrs minimum in summer..In the oven..

  • Do not start the oven..Just place the container..In North East cold places it needs more time..Check it yourself..
  • Transfer to a box after fermentation..Store in the fridge..
  • When preparing idlis take required batter,and place the remaining back in fridge.
For video...

  • This stays fresh for atleast 4 to 5 days.

DOSA BATTER....PREP

DOSA BATTER....PREP


Dosa...a South Indian dish.. Breakfast recipe is now famous most of all over the world..The thin crepes are delicious with suitable chutneys..
The secret lies in the batter..
Here is the recipe..


Materials..
Urad dal ..1 cup
Chana dal..1 tbsp..For colour
Tur dal..1 tbsp..For stiffness
Methi/fenugreek seeds..1 tsp for binding
Poha..1/2 cup
Rice..2 1/2 cups

Method..

  • Wash and soak the dals and rice separately for 6 to 8 hours.
  • Meanwhile wash again for one to two times after 4 hrs.
  • After soaking is done,wash and grind the rice and dal separately.
  • While grinding rice..Add washed poha and grind it to a coarse paste.
  •  Mix both batters well with salt and ferment over night or 6 to 8 hours..
  • If in cold countries keep the container in an oven..
  • After the fermentation is done,transfer in to another container and keep in fridge.. 
  • Dosa batter... Stays fresh for 4 to 5 days..And daily can do dosas......