Sakkarai Pongal

Sakkarai Pongal  serves.4

Ingredients:

• 1 cup Raw Rice

• 1/4 cup Moong Dal

• 1 cup hot milk

• 3 cups Water

• 2 -cups Jaggery (grated) and sugar---1/2 cup

• 10 Cashews

• 10-15 Raisins

• 3 tbsp Ghee

• 1 tsp Cardamom Powder

       salt ..1/8tsp

Method:

-Heat a pan in medium flame, add moong dal,fry till light golden brown.

-In a cooker take rice and moong dal together, wash, add 3 cups of water.

1/8tsp salt, cook for one whistle and simmer for 3-5 minutes. Once cool down,

open the cooker, mash the content, heat in low flame ,add milk, jaggery and

cardamom  powder. Heat ghee in a pan, add cashews and raisins to it.

Fry till it becomes golden brown and add to the pongal.

Note: By adding more ghee, the sakkarai pongal becomes rich in taste.

Cauliflower potato kurma

 This kurma is great with pulavo, roti, chappathi,idli, and dosa. Cali flower gives good taste in this recipe.

Ingredients:
 
1/2  medium size--------Cauli flower ( chopped )
1 big size---------------- potato (half boiled & diced )
2 medium size----------Tomato( finely cut )
1 no medium size -----Onion ( diced )
3-4 tbsp -----------------Oil
1inch in length----------Cinnamon
1 tsp ----------------------Fennel seeds
Salt------------------------to taste

To grind masala:

10 nos ------------ Small onion
3-4 nos -----------Green chillies
1 tsp --------------Fennel seeds
1/4 inch-----------Ginger
4-5 nos ------------Garlic
1 no----------------Cardamom
1tbsp----------------poppy seeds
1 tsp ----------------Coriander powder
1tsp -----------------Oil
Few -----------------Coriander leaves
Few -----------------Mint
5-6 tbsp grated ----Coconuts
5-6 nos -------------Cashew nuts

Method:

Heat a pan in medium flame, add 1tsp oil, green chillies, small onions, mint, coriander leaves and saute for 2-3 minutes.

Then add, fennel seeds,   ginger, garlic, cardamom, coriander powder, poppy seeds  one by one and remove from flame. 

Once cool down, grind to a paste with little water and  keep aside.

 Grind the Coconuts & cashew nuts  to a paste.

Heat a vessel or a cooker in medium flame, add 1tsp oil, onion, cauliflower, potato, tomato,  grounded masala,salt,  saute for 2-3 minutes, add 2 cups water and cook till cauliflower becomes  soft.

Add coconuts paste, 1 cup water, boil for 1-2 minutes and remove from flame.

Heat a small pan, add 2tbsp oil, cinnamon, fennel seeds,  saute till golden color and  pour into the kurma.

 Garnish with coriander leaves.

Tomato coriander chutney

This chutney is very tasty.Once my son's friend gave to us .Our family members liked it. So I put this recipe in my blog.

Ingredients:                                                         serves.3                                                                      

Tomato______________1no (big size-chopped)
Coriander leaves ______2 cups ( chopped)
Coriander seeds_______1 tbsp
Urad dal_____________1 tbsp
Red chilli____________3-4 nos
Ginger______________1/2 inch in length
Tamarind ___________tamarind seed size
Curry leaves ________few
Oil________________1tbsp
Salt _______________to taste

Method:

Heat a pan in medium flame, add oil, red chilli,urad dal, coriander seeds,curry leaves and saute till urad dal became golden brown color. 

Then add tomato,  saute till soften the tomato.

 Add coriander leaves, mix  it and switch off the flame.

Once cool down, add salt, little water and  grind for chutney.

This chutney is well with idly,dosa, and rice also.

Tempering is a optional.

Quick Cooker sambar-2

Ingredients     serves-4

Toor dal.......................1 cup
Onion...........................no (medium size - chopped)
Tomatoes......................2-3nos ( medium size -diced)

|Vegetables------  any one  from below|

Brinjal + potato. .........3 + 1 nos (medium size -diced)
            or
Bottle gourd................3 cups ( diced )
             or
Drumstick + brinjal + potato.........1+2+1 nos ( medium size )
                 or
Cabbage..........................................2cups ( diced)
               or
Beans................................................2 cups ( cut in 1 inch length)
Green chilli......................1no ( cut into 2 )
Cumin powder..................1 tsp
Chilli powder....................1tbsp
Coriander powder..............11/2tsp
Turmeric powder................1/4 tsp
Tamarind............................Lemon size (make juice with 1 cup water)
Water...................................4 cups
Salt......................................to taste

For tempering :

Oil.................................2tbsp
Mustard seeds...............1 tsp
Cumin seeds..................1tsp
Asafoetida......................1/2 tsp
Curry leaves....................few
Coriander leaves..............few( for garnish )

Method 
  
Take toor dal,anyone of the vegetables, tomatoes, green chilli,onion,cumin powder coriander powder,chilli powder, turmeric powder,water  in the cooker.

Cook for 1 whistle,simmer for 3 minutes.

Once the cooker cool down, open it, add tamarind  juice;
salt &boil for 2- 3 minutes.

Tempering with above things and garnish with coriander leaves.

 .