DAL PAYASAM RECIPE - Pongal Recipes

Ingredients:
Moong dal (green gram lentil) -1 cup
Powdered jaggery-1/2 cup
Gram dal-1 tsp
Milk-1cup
Method of Preparation:
Cook moong dal and gram dal in plain water in a pressure cooker. Mix jaggery in a little water and bring to boil. Add the cooked dal mixture and let it cook for a while so that the entire ingredients mix well. Then remove from flame and add boiled milk and cardamom powder. Garnish the cooked dal payasam with cashew nuts roasted in ghee and serve hot or cold.

AVVIAL / AVIAL RECIPE - Pongal Recipes

Ingredients:
An assortment of vegetables (carrot, potato, drum stick, raw banana, yam, onion, long runner beans), cut and diced.
Coconut-1, grated finely
Channadal-1 tsp full. (roasted)
Urad dal-1 tsp full (roasted)
Asafoetida (heeng)-1/4 1 tsp full
Green Chillies-2
Haldi powder-1/4 1 tsp full
Method of Preparation:
Blanch the diced vegetables and keep aside. Grind into a paste, the channa dal, urad dal, asafoetida, and green chillies. In a shallow pan, heat the ghee and put in the ground paste. Fry lightly. Add the grated coconut and stir well over a low fire. Add the blanched vegetables and cook till done. Add salt to taste.

AVAL PAYASAM RECIPE - Pongal Recipes

Ingredients:
Milk-1 litre Aval or Poha (Pressed rice flakes)-1/4cup
Sugar-1 cup
Cardamom powder-1/4 tsp
Handful of roasted cashew nuts
Handful of raisins
Method of Preparation:
Boil milk in a pan. Add the aval into the boiling milk. Stir constantly until the quantity reduces to half. Add sugar and the powdered cardamom into the consistency and stir well. Add the cashew nuts and the raisins. Serve hot.

RECIPE FOR MURRUKU / CHAKLI - Pongal Recipes

Ingredients:
Raw rice- 4 cups

White gram- 1/2 cup

White sesame seeds- 25 gm

Cumin seeds- 25 gm

Asafoetida powder- 2 tbsp

Butter- 100 gm

Salt to taste

Oil for frying
Method of Preparation:
Wash and clean the rice. Allow it to dry. When it dries completely, grind to a powder. Fry the gram and powder it. Mix the powdered rice, powdered gram, white sesame seeds, cumin seeds, asafoetida powder, butter and salt together. Take a little of this mixture and add water to make a dough-like consistency. Heat oil in a pan. Drop a pinch of dough into it. If the drop springs to the top with bubbles all around it, then the oil is just ready to fry the Murukku.
Squeeze the dough through a murukku mould (utensil with a hole) into the oil. Deep-fry the Murukku, till crisp and golden brown. Drain the oil and spread the murukku on a newspaper to remove the excess oil in it. When it cools, this light and crispy snack can be stored in an airtight container.
Variation : Murukku has many variations. One is made with maida (250 gms refined flour), sesame seeds (1tbs). Steam the flour mixed with salt in a pressure cooker without water and the weight, for 20minutes. After it cools, add the required quantity of water to make a smooth dough. Squeeze the dough through the murukku mould and deep fry in oil till crisp.

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SEMIYA PAYASAM - Pongal Recipes

Ingredients :
Vermicelli - 1 cup
Cashew nuts - handful
Raisins - handful
Water - 3/4cup
Sugar - a cup
Saffron - a pinch
Milk - 4 cups
Cardamom - two or three pods
HOW TO COOK SEMIYA PAYASAM:
Heat ghee and fry the vermicelli ( broken into one inch pieces) till light brown. In the meanwhile, boil the water. Add the vermicelli to the boiling water and cover it. Keep stirring occasionally. Once the vermicelli becomes soft , add the sugar and continue to stir. Put the saffron in the milk and dissolve it, add this milk to the vermicelli. Powder the cardamom and add it to the mixture. Then fry the cashewnuts and almonds in ghee and add these. Mix well and boil for about two minutes. Your payasam is ready and can be served hot or cold.
Note: Vermicelli can be cooked in milk instead of water. In that case, more milk should be taken.

VELLAYAPPAM - Recipe for Pongal

INGREDIENTS

Raw rice (Ponny Rice) - 2 cups

Cooked white rice - 1 cup

Coconut Milk - 1cup

Pinch of Yeast

Salt - to taste

Cooked Cream of Wheat or "Semolena (Rava)" - 1 Tsp

'Vellayappam', a delicacy from the Kerala cuisine is a laced pancake made of rice and coconut milk.

RECIPE FOR VELLAYAPPAM

Soak Rice for 1-4 hours. Grind a portion of the raw rice and some of the coconut milk and blend till batter has the consistency of fine grains of sand. Set this first batch aside in large mixing bowl -the larger the better to allow the batter to ferment to double it’s volume. With the second portion of uncooked rice and coconut milk, add the cooked white rice, yeast mixture, cream of wheat and a pinch of salt. Blend this very well and add to the large mixing bowl already containing the blended batter. Set aside this large bowl containing the batter in a warm dry spot. Let batter ferment for 2- hours or until the batter has doubled in volume.
Heat the non stick Appa Chatty, which is fully round on the bottom, on medium flame. Pour one large serving spoon full of batter in the pan. Twirl around the pan and cover for 1-2 min.Once the center is cooked remove. Repeat.
Appam can be served with sugar on top, with coconut milk, Meat / vegetable Stew, Fish Mollee or Mutton Kuruma.

PAPER DOSAI / PAPER DOSA

Ingredients

» 1 Cup (Boiled) Rice(Puzhungal Rice)

» 2 Cups Raw Rice(Pacharisi)

» 3/4 Cup Urad Dal

» A Handful Of Cooked Rice

» 2 Tablespoons Of Aval(Poha)

» 1 Teaspoon Venthayam(Methi Seeds)

» Salt To Taste

Method

Wash all the ingredients except the cooked rice and salt. Soak them in water for atleast 5 hours. Add the cooked rice and grind to a smooth paste with the required amount of water. Add the required salt. Cover and keep aside for at least 10 hours to ferment. Then mix the batter thoroughly. Take a laddle full of batter and spread on a MEDIUM HOT tawa to a thin layer quickly. Rest is the same as you do for any ordinary dosa. When spreading the batter if by chance you see that some parts of the spread area of the dosai is thick do not try to respread it to be thin. This will spoil the crispy nature of the dosai.

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BONDA / BOONDA

Ingredients

» Gramflour =1kg

» Onion = 2 (chopped)

» Greenchilles =9

» Bakingsoda =1/4spoon

» Salt to Taste

Method

Take 1 litre ot oil, put it in a kadhai.heat it 10 minutes. Marianate the above things and keeping with that 5 minutes. Take the marinate Putting it in the oilone by one.

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PINEAPPLE RASAM

Ingredients

» 1 Medium Size Pineapple

» 1/2 Cup Toovar Dal(Sambhar Parippu)

» 1tsp Gram Dal

» 1tsp Black Dal

» 1tsp Pepper

» 2 Dry Red Chillies

» 1/2 Tsp Turmeric Powder

» 1/2tsp Asafoetida

» 1/2tsp Mustard Seeds

» A Sprig Of Curry Leaves

» A Small Bunch Of Coriander Leaves

» Salt To Taste.

Method

Cook the toovar dal in enough water. Peel pineapple and squeeze out 6 cups of juice adding water if necessary. Fry the gram dal,black dal,pepper red chilli,asafoetida in a tsp of oil and grind to a paste. Mix the paste in a cup of water and add to it turmeric powder & salt.pour the mixture in the pineapple juice and pour this juice into the cooked dal. Add chopped curry leaves & coriander leaves.cook for 10-15 minutes. Fry mustard in a tsp of oil till they splutter and pour it into the rasam.

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BREAD IDLI

Ingredients

» 1 Cup Fresh Bread Crumbs

» 1/3 Cup Rava

» 1 Cup Slightly Sour Curd (Plain Yogurt)

» 1 Table Spoon Of Broken Cashewnuts.

» 1 Teaspoon Mustard Seeds

» 1 Tablespoons Urud Dhal

» 1 Teaspoon Chopped Green Chillies

» 1/2 Teaspoon Chopped Ginger

» A Handful Of Cut Coriander Leaves And Curry Leveas.

» 1/4 Cup Of Mixture Of Boiled Vegetables Like Peas, Carrots.

» Salt To Taste.

» Oil To Fry

Method

Mix together bread crumbs, rava, curd, cashewnuts, green chillies, ginger, coriander leaves and curry leaves, the boiled vegetable and salt. Heat the oil and add the mustard seeds and urud dhal. When the dhal turns brown add this to the above mixture. Blend well. Crease the idli thattu and steam till well set. It is tastier when eaten hot with any Spicy Chutney or Coconut Chutney.

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MILK PAYASAM

Ingredients

» 1 litre of Milk.

» 1/4 cup of raw Rice.

» 1 cup Sugar.

» 1/2 tsp powdered Cardomom.

» Some Cashewnuts.

» & Ghee.

Method

Heat one litre of milk and when it boils and starts to rise add raw rice. Keep in low heat with constant stirring until the quantity reduces to one-half. Then add sugar and powdered cardomom. Roast cashewnuts and raisins in ghee and add it to the payasam.

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RICE AND GREEN GRAM DHAL PONGAL

Ingredients
1 cup Rice
1/4 cup Green Gram Dhal
1 tsp Jeera
1 tsp Pepper (crushed)
1/2 tsp Ginger (minced)
1/2 tsp Green Chilly (minced)
1 tsp Cashew (broken into small pieces)
2 tbs Ghee
1tbs Refined Oil
1/2 tsp Turmeric
3 tbs Coconut (grated)
Salt to taste
Method
1. Roast the green gram dhal until light brown in colour. Keep aside.
2. Heat the pan (cooker). Add ghee and oil.
3. Add cashew. Fry a little and add ginger.
4. Keep frying and add green chilly.
5. Now add crushed pepper and jeera. Fry and add curry leaves.
6. Add turmeric and sauté.
7. Add enough water. Let it boil.
8. Then add salt, rice, daal and coconut.
9. Cook it for 2 whistles.
10. Serve hot.
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SOFT IDLIS

Ingredients

» 4 Cups (Heaped) - Raw Long Grain Rice

» 1 Cup (Heaped) And 1/2 Cup - Split Urud Dhal (Even The Split White Variety Serves The Purpose)

» Salt To Taste.

Method

You measure the raw rice(long grain rice) into a vessel.

Do not add water to this rice.

Take the pressure cooker and pour 2 cups of water into the pressure cooker. Now Keep the vessel containing the measured rice in the pressure cooker. Close the pressure cooker with the lid.

Wait till the steady steam starts coming. Put the weight.

When the first whistle comes simmer the electric or gas stove.

Allow it to be like that for 5 mints. Then switch off the stove.

Allow the pressure to subside on its own. Then add fairly hot water to the rice and soak it for 4 hours.

Just an hour before grinding, wash and soak the urud dal. First grind the urud dal in the mixie. Then grind the rice to a fine consitency.

Not too fine as a paste of course. Mix the two and add the required salt. Mix thoroughly.

The final batter should not be too thick or too watery.

Allow the batter to ferment for atleast 12 hours.

Then prepare the idli in the usual manner and really soft idlis will be got.

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RICE PONGAL

Ingredients

» Raw Rice -300 gms

» Moong Dal (yellow or green) 100 gms

» Hing powder -Half tsp

» Cummin Seeds- one or two tsp

» Black pepper- 10 to 12

» Cashew nuts-10 no

» Ginger- 1 inch piece

» Turmeric powder- half tsp (optional, if you like the colour)

» Clarified Butter or liquified Ghee- four tbsp

» Curry Leaves- 10 no (optional)

» Salt- to taste

Method

1. Heat Kadai. Dry roast rice and moong dal till they turn hot to touch.

2. Transfer the rice and dal to a container and wash three times in fresh water.

3. Add water four times the quantity of rice and dal and add salt.

4. Pressure cook for four whistles.

5. In a kadai dry roast cummin seeds and pepper for 2 minutes and powder coarsely.

6. Chop the ginger finely and keep aside.

7. Add one table spoon of ghee in the kadai and roast the cashew nuts (halved) till they turn light brown.

8. Add ginger, powdered cummin seeds, hing powder, turmeric powder and curry leaves and roast for a minute.

9. Take out the cooked rice and dal mix and mash well using a masher.

10. Add all the prepared ingredients and mix well with remaining ghee.

11. Rice Pongal is ready and can be served with coconut chutney.

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TAMARIND GOJJU

INGREDIENTS:

1 big lemon sized ball of tamarind or 2 tablespoons of Tamarind Concentrate

Equal amount of Jaggery

Salt to Taste

A pinch of Red Chilli Powder

A pinch of Turmeric Powder

A pinch of Rasam Powder(homemade, or if store bought try the MTR Rasam Powder)

2 teaspoons of Oil

1/2 teaspoon of Mustard Seeds

2-3 Curry Leaves

METHOD:

1. If you are using tamarind, soak it in water for atleast 30 mins, and extract a thick pulp. Discard the fibrous residue.

2. Heat oil in a small vessel.

3. When hot, add the mustard seeds and let them splutter. Then add the curry leaves.

4. Take off the heat and add the extracted tamarind pulp. If you are using tamarind concentrate, add about 1/4 to 1/2 cup of water to it.

5. Put the vessel back on low heat.

6. Add all the other ingredients and let it come to a slow simmer.

7. Adjust the salt/jaggery/chilli powder to taste.You can adjust the thickness of the sauce by adding water. Ideally it should be thick like honey.

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KHARA PONGAL

Ingredients

» Moong Daal 1 cup

» Rice 1 cup

» Cashewnuts 10-12 no

» Cumin Seeds, Pepper Powder 1 tsp each

» Chopped Green Chilli 3-4 no (depending on size and taste)

» Dry Coconut Flakes 2 tbsp

» Turmeric Powder 1/2 tsp» Salt to taste

» Water 3 to 3 1/2 cups

Method

1. Take a cooker and heat two tbsp of oil in it.

2. Wash moong daal and the rice and keep it separately.

3. Roast cashew in the oil and keep aside.

4. Now, add mustard seeds and cummin seeds.

5. When the mustard seeds start to crackle, add green chilli and fry for a few seconds.

6. Now, add the moong daal and fry for a minute.

7. Add water and the washed rice.

8. Also add coconut, salt and turmeric powder.

9. Close the cooker and allow it to whistle thrice.

10. After the cooker cools down, add the pepper powder, cashews and chopped cilantro leaves.

Note: You can use ghee instead of oil. Ghee gives a better taste. It tastes great with Tamarind Gojju.
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RAVA PONGAL

Ingredients

» Rava 1 cup

» Moong Dal 1/2 cup

» Cashew Nuts 10 no

» Ghee 4 tbs

» Curry Leaves

» Chopped Ginger 1 tsp

» Blackpeppercorn 1 tsp

» Cumin Seeds 1 tsp

» Salt to taste

Method

1. Fry the rava without any oil till it is really hot to touch.

2. Fry the black pepper and cumin seeds in a teaspoon of ghee and make a coarse powder of them.

3. Fry the cashewnuts, curryleaves, chopped ginger and keep aside.

4. Pressure cook the moong dal with 1 cup of water.

5. After the pressure subsides transfer the cooked dal to a heavy bottomed pan and add a cup of water.

6. Add the required salt.

7. Allow this to boil well.

8. Add the fried rava to the above boiling (cooked) moong dhal in small measures and stir continuously till the rava is cooked completely.

9. While the rava is being cooked add the ghee little by little.

10. Finally, add the coarsely powdered pepper and jeera and the fried cashewnuts, curry leaves and chopped ginger.

11. If you want a spicy rava pongal you can also use a teaspoon of chopped green chilly.

12. This goes well with coconut chutney.

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SWEET PONGAL

Ingredients

» 1 cup Raw Rice

» 1/2 cup Green Gram Dal

» 1 cup Milk

» 3 cups Jaggery (powdered)

» 4 tbsp Ghee

» 2 tbsp Cashewnuts

» 2 tbsp Raisins

» 5 no Cardamoms (powdered)

» 2 no Cloves (powdered)

» 1 small piece Nutmeg (grated or powdered)

» A pinch of Saffron

» 2 1/2 cups Water

Method

1. Roast dry the green gram dal for a couple of minutes.

2. Cook the rice and green gram dhal with 2 1/2 cups of water and 1 cup milk in the microwave and set aside. 3. Dissolve the jaggery in 3/4 cup water and cook on a low heat till the jaggery melts.

4. Strain the jaggery to remove the dirt.

5. Put the syrup once more on the heat and stir till it becomes slightly sticky.

6. Add the cooked rice and dhal.

7. Heat the 4 tbsp ghee.

8. Fry the cashewnuts and raisins and add to the pongal.

9. Add the powdered cardamoms, cloves nutmeg and saffron.

10. Mix well and serve hot.

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CHACKRA PONGAL / CHAKRA PONGAL / CHAKKRA PONGAL

Ingredients

» Long Grain Rice 1 cup

» Moong Dhal 1/8 cup

» Milk 1 cup

» Melted Butter (Ghee) 1/2 to 1 cup

» Powdered Jaggery (Gur) or Brown Sugar 1 3/4 cup

» Cardamom Powder 1/2 tsp

» Raisins 10 no

» Cashew Nuts (whole) 6 to 8 no

Method

1. Cook rice and moong dal with milk and water until well done.

2. Fry cashews and raisins in ghee until golden brown and keep aside.

3. Take water and add gur (or brown sugar) and boil it until it dissolves and becomes thick.

4. Add cooked rice and dal to gur and keep stirring on low heat until well mixed.

5. Add remaining ghee in spoonfuls and continue stirring.

6. Add powdered cardamom and mix well.

7. Decorate with fried raisins and cashews.

8. Serve with a Smile !

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SAKKARAI PONGAL / SARKARAI PONGAL

Ingredients
» 2 litres Milk
» 1 1/2 cups Newly harvested Rice
» 1/4 cup Moong Dal
» 15 no. Cashewnuts
» 10 no. Almonds
» 30 no. Kishmis
» 1/4 level teaspoon Nutrieg Powder
» 1 1/2 cup Jaggery (grated)
» 1/4 teaspoon Saffron (crushed)
» 1 teaspoon Cardamom powder
» 2 tablespoons ghee
Method
1. Chop almonds and cashewnuts.
2. Clean kishmis.
3. Pour milk in the earthen pot called 'Pongapani' and place it on fire.
4. When the milk starts boiling add rice and dal, after washing. As soon as the rice and dal are cooked to softness, add jaggery and ghee.
5. Let cook on medium fire for some time and then put in almond and cashewnut bits, saffron, nutrieg and cardamom powders.
6. Now, add the kishmis.
7. Bring to one or two good boils
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