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Moong Dhal Sweet Pongal

Ingredients

Soaked Moong Dhal – 1 Cup

Soaked Rice – ½ Cup

Saffron – 1 tsp

Grated Jaggery – 1 ½ Cups

Ghee – ½ Cup

Cashew Nuts – ¼ Cup

Dry Grapes – ¼ Cup

Cardamom Seeds – 2

Salt – a pinch

Method

In a pressure cooker melt little ghee, add cashew nuts and dry grapes then fry for few seconds. Then take it out and keep aside.

Add the soaked rice, moong dhal, saffron, grated jaggery little salt, cardamom seeds, 2 tsp of ghee and along with 4 cups of water then cook it for 3 to 4 whistles comes out.

Once it done, add the remaining ghee, fried nuts and grapes then mix well.

Serve hot and tasty, yummy Pongal is ready to serve.

Sweet Coconut Sevai

Ingredients

Idiyappam – 6 pieces

Ghee – 4 tsp

Cardamom Seeds – 1/8 tsp

Broken Cashew Nuts – a handful

Dry Grapes – a handful

Grated Coconut – ¼ Cup

Jaggery Powder/Grated Jaggery – 1 Cup

For Idiyappam

Idiyappam Flour – 1 ½ Cup

Salt to taste

Oil – 2 tsp

Method

Boil water well, add salt and oil to it. Add the boiling water little by little to the rice flour and make a soft dough. Knead it well and make idiyappam when it is a little hot.

Grease the inside of an idiyappam maker and the idiyappam plate or idli mold with oil and keep it ready.

Boil water in the steamer and keep it ready before making the idiyappam.

Fill the idiyappam maker with the prepared dough and press it in a circular motion on idly plate in the form of long strings.

Place it in a steamer and steam cook for 10 to 15 minutes. You can use idli cooker for steaming. The basic idiyappam is ready and keep it aside.

Heat a pan, melt ghee. Add cardamom seeds, cashew nuts, dry grapes and then saute it for few seconds.

Add the grated coconut and roast well. Then add the plain idiyappam and mix well.  Now add the jaggery powder and mix well, then close the lid for 2 to 3 minutes.

Switch off the flame and serve the delicious sweet coconut sevai.

Boneless Chicken 65

Boneless Chicken 65

Ingredients

Boneless Chicken (Washed & Cleaned) – 1 lb.

Ginger Garlic Paste – 2 tsp

Chilli Powder – 3 tsp

Pepper Powder – 2 tsp

Saffron – few

Salt to taste

Fresh Curry Leaves – few

All Purpose Flour – 3 tsp

Corn Flour – 1 tsp

Yogurt/Curd – 2 tsp

Oil for deep fry

Method

In a mixing bowl, add the chopped small sized chicken pieces, ginger garlic paste, salt, chilli powder, pepper powder, saffron, yogurt, all-purpose flour, corn flour, curry leaves and 2 tsp of oil. Marinate the chicken pieces along with other ingredients and keep it aside for 1 to 2 hours.

Heat oil for deep fry and add the marinated chicken pieces and fry until it cooked well, or turns slight brown in color.

Serve the boneless chicken 65 with tomato ketchup or hot sauce.

Green Beans Pirattal

Green Beans Pirattal

Ingredients

Sliced Green Beans – 2 Cups

Finely Chopped Onion – 1 (big)

Finely Chopped Ginger – 1 tsp

Finely Chopped Garlic – 1 tsp

Baking Soda – ½ tsp

Grated Coconut – a handful

Salt to taste

For Dry Roast & Grind

Urad Dhal – 3 tsp

Cumin Seeds – 1 tsp

Dry Red Chilli – 5

To Temper

Oil – 1 tsp

Cumin Seeds – ½ tsp

Urad Dhal – ½ tsp

Curry Leaves - few

Chopped Coriander Leaves – few

Method

Heat a pan and dry roast the ingredients urad dhal, cumin seeds, red chilli and fry until gets slight golden color. Let it cool down completely, then grind it as coarse powder and keep aside.

Heat oil in a pan, add the tempering ingredients one by one and saute it for few seconds.

Add chopped onions, ginger and garlic and fry for few min. The add slices green beans, salt and baking soda then close the lid and cook for 5 min.

Now add the coarse powder, grated coconut and mix well. Let it fry for 2 minutes.

Radish Tomato Curry

Ingredients

Sliced Radish – 1 Cup

Chopped Onion – 1 (big)

Sliced Green Chilli – 1

Finely Chopped Ginger – 1 tsp

Finely Chopped Garlic – 1 tsp

Chilli Powder – 2 tsp

Coriander Powder - 3 tsp

Garam Masala – ½ tsp

Salt to taste

To Temper

Sesame Oil – 3 to 4 tsp

Mustard Seeds – 1 tsp

Urad Dhal – 1 tsp

Cumin Seeds – 1 tsp

Dry Red Chilli – 2

Hing – a pinch

For Paste

Chopped Tomato – 3 (big)

Method

Heat 1 tsp of oil in a pan, add the radish pieces with salt and fry for few minutes. Then take it out and keep aside.

Heat another tsp of oil and add the tempering ingredients one by one and saute it for few seconds.

Add chopped onion, ginger, garlic pieces and fry for few minutes. Then add chilli powder, coriander powder, hing and mix well.

 In a blender add tomato pieces and make it as fine paste. Cook for 5 minutes and add required water, close the lid, then keep cook for 5 to 7 minutes.

Once it done, add the sautéed radish slices and mix well. Then keep cook on another 5 minutes on medium flame.  Switch off the flame and garnish with chopped coriander leaves.

Spinach Curry with Rice Flour

This is simple and healthy curry which goes very well with steamed white rice, roti and chapatti. As per your taste, you can increase or decrease the quantity of chilli. Enjoy your food!

Ingredients

Chopped Spinach – 1 bunch

Soaked Moong Dhal – ½ cup

Salt to taste

Rice Flour – 2 tsp + water

Oil – ½ tsp

To Grind

Grated Coconut – a handful

Cumin Seeds – 1 tsp

Dry Red Chilli – 5

To Temper

Oil – 1 tsp

Mustard Seeds – ½ tsp

Urad Dhal – ½ tsp

Channa Dhal – 1 tsp

Method

In a pressure cooker, add moong dhal, salt and oil. Then cook the dhals until becomes soft and mashed well then keep it aside.

Heat oil in a pan, add the tempering ingredients and saute it for few seconds.

Add the chopped greens and fry for few seconds. Then add little water and close the lid and cook for 3 minutes. Once it done, transfer the cooked moong dhal and mix well

In a blender, add the grated coconut, cumin seeds and red chillies along with water and grind it as fine paste and keep aside.

Add the ground masala and mix well. In a bowl, add rice flour with little water and mix well. Add this rice flour water mix into this curry and mix well and cook for 2 minutes.

Then switch off the flame and serve with steamed rice.

Bottle Gourd Curry with Sesame Seeds

This is a simple and yummy curry which goes very well with rice and roti. It’s really an easy recipe for everyday cooking. Bottle Gourd is named as Squash, Soraikka, Doodhi and Aanapa Kaya. 

Ingredients
Chopped Bottle Gourd Slices – 1 Cup
Sesame Seeds – 3 tsp
Grated Coconut – a handful
Salt to taste
To Temper
Oil – 1 tsp
Mustard Seeds – ½ tsp
Dry Red Chilli – 3
Channa Dhal – 1 tsp
Urad Dhal – 1 tsp
Curry Leaves – few
Chopped Coriander Leaves – few
Method
Heat a pan, add the sesame seeds and fry for few seconds. Then grind it as fine powder and keep aside.
Heat oil in a pan, add the tempering ingredients one by one and saute it for few seconds.
Add the bottle gourd slices with little salt and close the lid and cook for 5 minutes. No need to sprinkle water for cook veggies.
Add the sesame powder, and grated coconut then mix well. Let it be for 2 to 3 minutes. Then switch off the flame and garnish with coriander leaves.