SWEET PONGAL / SAKKARAI PONGAL / PONGAL FESTIVAL RECIPE

Sweet pongal is made during PONGAL festival that is for SANKRANTHI , it is the first festival of the year that comes in January  . It is very famous dish / desert in Tamil Nadu . It is very easy to prepare sweet pongal and it is very delicious also . There are different ways of cooking pongal , few will add milk and few wont , but i add milk because it gives more  taste to pongal . So lets see the procedure to cook pongal.

  

Ingredients:-

1. Moong dal                         1 cup
2. Rice (normal)                    1 cup
3. Jaggery                              2 -  2&1/2 cup
4. Cardamom powder           2-3 pinch
5. Milk (warm/hot)               1&1/2 cup
6. Water                                5 cup 
7. Cashews                           10-12
8. Reisins                             10-12
9. Ghee    (thick)                 1 tsp                         

Method:-
 Dry roast the moong dal and rice till aromatic , it may take 3-4 min. Wash them in a cooker and add 5 cups of water and cook for 3 vishals.

In a vessel add 1/2 cup of water and add jaggery keep low medium flame stir in between, let the jaggery melt n starts bubbles ,turn off the stove . colour of the pongal depends on colour of jaggery.

Once the cooker cools , open the cooker cap mash the rice n dal mixture with a ladle and add the jaggery liquid by filtering it .

Add cardamom powder and milk mix well (some times adding normal  milk to hot mixture may get spoiled so add warm / hot milk), keep it on low flame and stir in between .

In a small pan add ghee and heat for 1 min , add broken cashews and fry till golden colour , turn off the stove and add raisins n fry for 1-2 min . Now add fried cashews n raisins and ghee to the mixture and mix well , after 3-4 min turn off the stove .

Sweet pongal is ready to serve. While serving u can drizzle little ghee and serve.

All the best
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JOWAR ROTI / JOLADA ROTTI / JOWAR KI BHAKRI / INDIAN FLAT BREAD

Jowar roti is a famous dish of north Karnataka , there people do this roti almost daily . It is very healthy and filling dish . Roti can be served with any veg curry but brinjal curry is a great combination with "Jolada Rotti ". Rotti is a low cal dish so you can have as much as you want, and gives lot of strength to body , you don't feel hungry soon .
There are many Roti hotels in Bangalore , as many people who don't cook or can't do roti in home, will enjoy the full meals of roti on week ends . So here i am showing step by step procedure to make roti which will help the people who don't no about roti. 

Ingredients:-
To make the dough

1. Jowar atta/ flour               1 & 1/2 cup
2. Rice flour                         1/2 cup
3. Water                                1 cup
4. Salt                                   1 tsp

To roll the roti little more rice flour is needed , and water is needed to apply on roti , separately.
Method :-

Take a big plate like this or any other vessel which is comfortable to knead atta . Add jowar flour to it .

In a small vessel add 1 cup of water (same cup for all measurement ) , add salt and keep on medium flame . when water starts boiling slow down the flame , slowly add rice flour from left hand and mix it with a big spoon from right hand . Now turn off the flame , let it cool for 5 min.
 In this 5 min gap you keep ready a wooden board and a rolling pin , little water in a small bowl and a small cotton cloth (small kerchief size/ less than that), a dry cotton cloth , flat spatula.  Add this baked rice flour mixture to jowar flour and try to make dough by adding little by little normal water and knead it more n more very nicely.

Dough will look like this.

Take a big lemon size/ small orange size dough  ,make it as a ball then press it , roll it using rolling pin to this size . Adjust the edges using your fingers like below.

Again roll it slowly , evenly maximum how much you can do (5- 6 inches). While rolling sprinkle little rice flour ,it makes you to roll easily.

Heat the thava (2-3 min), slowly place the roti on thava , immediately touch the roti with wet cloth throughout , keep medium flame . After 1 min , turn the roty with flat spatula and slowly press the edges using one  dry cotton cloth , so that roti can puff up . After 1/2 min  flip the roti and check for light brown spots , for both side it should get , it ensures that roti is cooked both sides well .

Serve the hot -hot roti with any curry , chutney powder , khara chutney . Enjoy it with slices of onion , cucumber , butter / ghee.

Note :-

1. You can use only jowar flour instead of rice  flour , i use rice flour to make very soft roti and bright roti, and also it makes roti making easy too .
2. Don't use old stock of jowar flour , other wise roti will broke while making . 
3. Try small quantity if you are doing first time , for the cup i used it makes around  12 roti . 

All the best 

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ADAI DOSA / LENTIL RICE CRAPES / HEALTHY DOSA

This dosa was new to me until i prepared and tasted . I liked this "Adai  dosa " as it came very crispy and lite , tasty and healthy  too . This is Tamil Nadu dish , some people will use adai dosa batter without fermentation , but it will be heavy , so if we keep it for fermentation we get lite , crispy and golden colour dosa. This south Indian break fast is full of nutritions . In summer batter get fermented soon , so you can keep little bit of batter in refrigerator , and if the remaining batter becomes sour then you can mix both batter and use to make dosa.

Ingredients :-

To grind

1. Dosa rice / normal rice                              2 cups
2. Urad dal / black gram                                1/4 -1/2 cup
3. Moong dal/ green gram                             1/4 cup
4. Chana dal / bengal gram                              1/4 cup
5. Toor dal / pigeon peas                               1/4 cup
6. Masoor dal                                             1/4 cup (optional , if added gives more colour to dosa)
7. Fenugreek seeds                                    2 tsp
8. Dry  green peas                        less than 1/4 cup (optional)   
9. Rajma/kidney beens                 less than 1/4 cup (optional)              
10. Red chilli                                              3- 4 numbers

Other ingredients

1. Oil 
2. Water
3. Salt                            1 tsp
4. Sugar                        1-2 tsp
5. Hing / asafoetida      1 pinch

For spicy adai dosa

1. Grated carrot                          2
2. chopped onion                       2
3. grated coconut/ pieces          1/2 cup
4. Green chilly                          1-2
5. Jeera / cumin seeds               1 tsp
6. Coriander and curry leaves few chopped

Method :-
Wash and soak all ingredients in a vessel with enough water , for 4 hours.

Grind the soaked ingredients in a blender/ grinder , by adding little water (use soaked water ) don't add complete water , just add as much needed to get batter consistency .

You can use the batter directly to do dosa , but i recommend fermentation , but  just 6-8 hrs fermentation is enough , after that if you don't use the batter keep in fridge (other wise it will become sour).

Take little amount of batter in a bowl , add little water (to manage the consistency of batter), salt and 1 tsp of sugar , 1 pinch of hing and mix well . Heat the thava and grease it using 2 - 3 drops of oil, take 1 laddle of batter & spread the dosa  uniformly thin  drizzle 1 tsp of oil. keep medium flame , after 2 min you can see the dosa edges will come up slowly  cook till you get golden colour dosa then remove and serve with coconut chutney  / khara chutney.

Now to do spicy dosa , grind coconut , ginger ,green chilly(we dont eat much spicy so i dint add chilly), cumin seeds coarsely and add this to batter , add grated carrot , finely chopped onion , coriander , curry leaves and mix well . 

We can't spread spicy adai thinly , so spread it little thick dosa on hot thava , drizzle 1 tsp of oil , keep medium flame , after 1 min turn the dosa and cook next side too , till you get golden colour (1-2 min).

Serve hot - hot adai dosa with coconut chutney  / kemp chutney/ chutney powder.

All the best 

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GULAB JAMOON / JAMOON / INDIAN FAMOUS DESERT

Today i am posting a all time favourite desert which is seen in all most all parties and restaurant's  . And it is such a delicacy that every body likes it , also it is a famous Indian desert. I like home made jamoon than from out side . Jamoon can be prepared very easily in home and needs very less time & effort , so who is fresher to kitchen also can do easily . Let us see the procedure to prepare yummy yummy  "jamoon ".  

                     

Ingredients :-

1. MTR jamoon pack               250 gm
2. Sugar                                 1 & 3/4 cup
3. Water                                2 cups (same cup for sugar n water)
4. Cardamom powder             2- 3 pinch
5. Milk (not hot nor cold)       1/2 t cup
6. Water to make dough         1/2 t cup (or little more )
7. Oil to fry 

Method :-
Take a wide vessel add 2 cups of water and sugar and keep it on medium flame , when it starts boiling add cardamom powder , after 3 min turn off the stove  , now sugar syrup is ready.

Take a big bowl add MTR  jamoon powder , slowly add milk  little by little and mix the powder with fingers gently (don't knead it like chapathi dough) , now slowly add water (same cup used for milk) little by little to make dough completely . cover it with a lid and leave it aside for 5 min.

     

Mean while take a kadai (should be dry) add enough oil to fry  , keep low flame .

Make the small balls from the dough and keep in a plate , once the oil is hot (it may take 5-6 min ), slowly drop the balls (10-12) in to oil and fry them till brown colour (not too dark) , and then transfer  them to sugar syrup. Similarly proceed for  the remaining dough .

Allow them to cool for some time in syrup , so that all the jamoons will nicely absorb the syrup. Tilt the syrup vessel slowly so that all jamoons get absorb it . Now you are done .
Serve the yummy -jammy jamoon's .

Note :-

1. Don't make big size balls , once they absorb the sugar syrup their size will increase.
2. Don't fry on high flame , if  you do so , immediately you will get brown colour , but inside it     will not be baked. 
3. It will be better to transfer the sugar syrup in to a wide bowl or kadai and then add the fried       balls so they will be away from each other , and you can take them out easily .
4. Adding milk to the dough gives very good texture to jamoon.
5. You can fry them only till you get golden colour , but after adding them to syrup they will         become too smooth and will break when you take them out.

All the best 

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LEMON RICE MADE BY JEERA RICE / CORN RICE

Lemon rice is a normal / common dish in every home , but have you ever tried it using jeera rice and corns ? it tastes really nice and you can feel the aroma of jeera rice too. Kids will like this more as corns are added , if i send this dish to my son then he will surely makes the lunch box empty , as he likes corns in every dish . So do try this simple recipe and  make your kids happy ......

Ingredients :-

1. Jeera rice                     2 t-cups
2. Water                           4 t-cups  (little less dan 4) 
3. Onions chopped           2 big 
4. Chilly  chopped           2-4 (according to ur spice level)
5. Frozen corns               1 small bowl
6. Peas                            1/2  bowl
7. Curry leaves                6-8
8. Mustard seeds              1 tsp
9. Cumin seeds               1 tsp
10. Urad dal                     1 tsp
11. Chana daal                  2 tsp
12. Ginger -garlic paste   1 tsp full     
13. Oil                              1/4 cup   
14. Salt  (to ur taste )        1 & 1/2 tsp     
15. Lemon                          1 small   
16. Chopped coriander      1/4 cup    (optional)

Method :-  

In a cooker add jeera rice and wash 2-3 times then add water , 2-3 drops of oil   and close the lid , keep on low medium flame . Turn  off after 1 vishal.

Keep a kadai / pan , add oil heat it for 2 min on medium flame , add mustard seeds and cumin seeds when they crackle add curry leaves , urad dal , chana dal and saute well till their colour turn light brown , now add chopped chilly , onions and fry for 2 min now again add green peas  , ginger- garlic paste and corns and saute well , let it be cooked for 5-6 min on low flame . Saute in between , add 1/2 tsp of salt to it and mix well  , finally turn off the flame.

Now add cooked rice to kadai , spread 1 tsp of salt and lemon mix well , garnish with chopped coriander and serve hot hot .

      

                                                                                                                                                                ALL THE BEST
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RAVA LADDU / RAVE UNDE / SOOJI LADOO

What can i say about this delicious " Rava Laddu " ? they are simply superb , such a flavour full desert . In fact we can rename it as tempting laddu  :)   , that much yummy they are . You don't believe it , i tried first time and laddu's turned awesome . This was trial version  for me  so did little  quantity only and  sharing with you  all immediately  . Rava laddu is a common sweet in every home during "Nagara panchami " festival , in Karnataka . In kannada we say it as " Rave unde ".

                 Some people will use dry coconut to prepare rava laddu , so i never liked it . After tasting it  made with fresh coconut i just loved it , so wanted to try and post . It is very easy to prepare and takes very less effort and time . Perfect to treat your guests or to give gift to relatives on festivals. Don't worry about calories also , its a low cal sweet only . You also try and enjoy .

Ingredients:-

1. Fine Rava / chiroti rava                         1 cup
2. Grated fresh coconut                              2 cup
3. Cardamoms                                          3 no's 
4. Sugar                                                   1 cup
5. Ghee                                                    1 tsp (in thick form)
6. Milk (hot)                                            2-3 tsp
7. Cashews / godambi                                8-10
8. Raisins / ona drakshi/ kishmish             8-10
9. Badaam/ almonds                                  6-8

Method :-

Take a heavy bottom kadai / pan , add rava (u can use 1& 1/2 cup, i used 1 cup since we like more coconut in laddu & it gives more taste ) and grated coconut to kadai and mix well , close it with a plate / lid and let it set for 30 min , because of this process rava absorbs coconut content nicely & enhances the taste .

Mean while let us do some other preparations . Make sugar powder in a blender (blender should be completely dry) while blending add (peeled)cardamoms to it . Take a small pan / kadai , add 1 tsp of ghee heat it on low flame , add chopped cashews and almonds and fry till cashews turn light brown (it may take 2 -3 mins), remove them to a plate . turn off the stove , add raisins and fry , remove them to the same plate. 

Keep the kadai having rava & coconut mixture (if 30 min is over) on high flame for 2 min , then keep low flame , roast the rava mixture with a spatula , now add the melted ghee which we used for frying  cashews , and mix well . Roast the mixture for 10 min and turn off the stove . 

Now add sugar powder and roasted nuts and raisins and mix well.

 If there are any lumps of sugar powder , mix with hands and make powder of lumps . Now spread 2 or 3 tsp of hot milk (if ur tspn  is big add 2 tsp , if small den 3 tsp) on the mixture and mix well with spatula . Grease  your hands with little ghee , take little amount of mixture and press with ur palm 2- 3 times , then  use both hands to make it round shape . 

Thats it yummy yummy laddu's are ready . 

Immediately you can eat but you may feel more flavour  and sweet , so i prefer eating after 30 min or 1 hr . You can keep it out side for 2- 3 days , if refrigerated it can be stored for 2 weeks , but taste will reduce .

ALL THE BEST

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