RAVA PONGAL | SOOJI PONGAL | RAVA KHARA PONGAL

Rava Pongal is one of the simple breakfast recipe done using rava and moong dhal along with seasoning. We usually prepare Ven pongal using raw rice and moong dhal. Here, moong dhal needs to be pressure cooked and can be done in quick time. The ratio of moong dhal and rava varies according to individual preference. 

Only tricky thing in this recipe is that rava should be cooked carefully, or else lumps will be formed and rava will remain uncooked.  

• Rava Idly
• Semiya Rava Kesari
• Milk Kesari

Video recipe of Rava Pongal:

INGREDIENTS:

Rava - 1 cup

Moong dhal - 3 tsp

Cumin - 1 tsp

Black cumin - 1/2 tsp (optional)

Pepper - 1 tsp

Cashews - little

Curry leaves - little
Asafoetida - 1/2 tsp

Turmeric - 1/4 tsp
Ghee - 3 tsp
Salt - 1 tsp

METHOD:

• Soak and pressure cook 3 tsp moong dhal along with 1/4 cup water up to 3 whistles on high flame until soft.
• Add 1/2 tsp of ghee in a tawa and roast rava until aromatic, remove and keep aside.
• In a tawa, add ghee, cumin, black cumin and roast for few seconds.
• Add pepper and roast well.
• Add cashews, curry leaves, asafoetida and mix well.
• Add 2 and 1/2 cups of water, turmeric and allow to boil.
• Add a tsp of salt and wait until it boils.
• When it starts boiling, lower the flame, add roasted rava little by little and keep on mixing simultaneously to avoid lumps.
• Close with a lid for a minute so that rava gets cooked well.
• Open the lid and mix thoroughly, add cooked moong dhal. It will approximately measure 1/4 cup.
• Mix well and cook for few minutes in low flame.
• Add more ghee if preferred.
• Tasty and delicious Rava Pongal is ready.

Step wise method with pictures:

1. Soak and pressure cook 3 tsp moong dhal along with 1/4 cup water up to 3 whistles on high flame until soft.

2. Add 1/2 tsp of ghee in a tawa and roast rava until aromatic, remove and keep aside.
3. In a tawa, add ghee, cumin, black cumin and roast for few seconds.
4. Add pepper and roast well.

5. Add cashews, curry leaves, asafoetida and mix well.
6. Add 2 and 1/2 cups of water, turmeric and allow to boil.

7. Add a tsp of salt and wait until it boils.

8. When it starts boiling, lower the flame, add roasted rava little by little and keep on mixing simultaneously to avoid lumps.
9. Close with a lid for a minute so that rava gets cooked well.

10. Open the lid and mix thoroughly, add cooked moong dhal. It will approximately measure 1/4 cup.
11. Mix well and cook for few minutes in low flame.

12. Add more ghee if preferred.
13. Tasty and delicious Rava Pongal is ready

PANEER KURMA | PANEER GRAVY

Paneer Kurma is done using variety of vegetables along with Paneer. The spices are soaked along with coconut and badam  and added to vegetables to give a rich taste. Also, Paneer is roasted on dosa tawa and added to the kurma. This gravy is ideal North Indian dish which can be a perfect side dish for Idiyappam , Chappathi, and Naan. This is Semi- thick gravy and can be served with Fried rice and Pulav varieties.

The entire recipe is done in Pressure cooker, so less oil/ghee is used. Vegetables like carrot, capsicum,chow chow/chayote, green peas, tomato have been used. Even Vegetables like cauliflower, broccoli, potato can also be used. This recipe can be done in quick time if all the ingredients and masala paste is ready. Iam happy to share the first full Video recipe of this blog. 

• Paneer Recipes
• Gravy and Kootu Collections

Video recipe of Paneer Kurma

Recipe for Paneer Kurma

INGREDIENTS:

Paneer - 200g

Onion - 1

Capsicum - 1/2

Carrot - 2

Green peas - 1/4 cup

Chayote/ Chow chow - 1/2

Kasuri methi - 2 tsp

Rice flour - 1 tsp

Oil - 3 tsp

Salt 

To grind

Badam - 10

Coconut - 1/4 cup

Coriander seeds - 2 tsp

Fennel - 1/2 tsp

Poppy seeds - 1/2 tsp

Cinnamon - 1

Cloves - 2

Ginger - 1/2 inch stick

Garlic - 4

Sambhar powder - 1 and 1/2 tsp

Turmeric powder - 1/4 tsp

Coriander leaves - handful

METHOD:

• Soak Green peas overnight or for 6 hours.
• Soak Badam for an hour and add all the ingredients given to grind  along with badam and prepare a smooth paste.
• Chop the vegetables and keep aside.
• In a pressure cooker/pan, add oil and place the onions.
• Then add soaked green peas and all other vegetables.
• Add the grind paste over the vegetables and add 1/2 cup of water and required salt.
• Close the lid of the pressure cooker and cook for 3 whistles on high flame.
• Let the pressure subside by itself.
• Meanwhile, heat a dosa pan, place the cubed paneer and roast for a while.
• Roast till it starts to change to brown and keep aside.
• When the pressure reduces, open the lid and place on flame.
• Gently mix the gravy and add slightly roasted paneer.
• If the gravy is watery, add little water to the rice flour, mix well and add to the gravy.
• Taste for salt and add little if required.
• Add Kasuri Methi and mix well and switch off the flame.
• Tasty and flavourful PANEER KURMA is ready.

Step wise recipe with photos:

1. In a pressure cooker/pan, add oil and place the onions.

2. Then add soaked green peas and all other vegetables.

3. Add the grind paste over the vegetables and add 1/2 cup of water and required salt.

4. Close the lid of the pressure cooker and cook for 3 whistles on high flame.

5. Let the pressure subside by itself.

6. Meanwhile, heat a dosa pan, place the cubed paneer and roast for a while.

7. Roast till it starts to change to brown and keep aside.

8. When the pressure reduces, open the lid and place on flame.

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9. Gently mix the gravy and add slightly roasted paneer.

10. If the gravy is watery, add little water to the rice flour, mix well and add to the gravy.

11.Taste for salt and add little if required.

12. Add Kasuri Methi and mix well and switch off the flame.

13. Tasty and flavourful PANEER KURMA is ready.

VENDHAYA KEERAI KARA KUZHUMBU | METHI LEAVES KARA KUZHUMBU

Vendhaya Keerai/ Methi leaves/ Fenugreek is one of the greens variety which has immense medicinal value and health benefits. It helps to lower diabetes, maintains liver health and also helps to increase good cholesterol. It is rich in iron and is a good source of fiber. Many recipes 

like poriyal, kootu can also be done using methi leaves. Tender leaves will be apt for this recipe.

INGREDIENTS:
Vendhaya keerai - 1 bunch
Onion - 1
Tomato - 1
Garlic pods - 6
Tamarind -  gooseberry size
Sambhar powder - 1 tsp
Coconut - 1/4 cup
Rice flour - 1 tsp
Jaggery - 1/4 tsp
Gingelly oil - 3 tsp
Salt

For Seasoning
Mustard - 1/4 tsp
Cumin - 1/4 tsp
Fenugreek-  1/4 tsp
Asafoetida - 1/4 tsp
Curry leaves - little

METHOD:
1. Wash and chop the methi leaves, onion and tomato.
2. Extract juice from tamarind and keep aside.
3. In a tawa, heat oil and add all the ingredients given under seasoning one by one.
4. Add garlic and onion and saute for a while.
5. Add tomato and cook until it turns soft and juicy.

6. Add methi leaves, stir for few minutes.
7. Add sambhar powder and tamarind juice, mix well and allow to boil for few minutes until raw smell goes off.
8. In a mixer, add coconut and rice flour and grind to paste by adding little water.
9. Add the paste, jaggery and required salt and boil for 2 or 3 minutes .
10. Taste for salt and spice. If needed add accordingly.
11. Tasty and aromatic Vendhaya Keerai Karakuzhumbu is ready.

TOMATO BIRYANI using Coconut milk

This dish can be prepared quickly with minimal ingredients. It tastes awesome and has unique flavour due to the addition of coconut milk. Instead of coconut milk regular milk can also be used.

INGREDIENTS:
Jeeraga samba rice - 1 cup
Coconut milk - 1 cup
Tomato - 2
Onion - 2
Crushed ginger garlic - 1 tsp
Red chilly powder - 1 tsp
Garam masala powder - 1 tsp
Turmeric powder - 1/2 tsp
Small onions - 5 (optional)
Bay leaf - 1
Cinnamon - 2
Cloves - 2
Fennel seeds - 1 tsp
Oil - 1 tbs
Ghee - 1 tbs
Curry leaves - a little
Coriander leaves - a little
Salt

METHOD:
1. Soak rice for 20 minutes and wash well and drain the water and keep aside.
2. Chop the onions and tomato.
3. In a pressure cooker, add oil and ghee and add cinnamon, cloves, fennel, bay leaf and saute till nice aroma comes out.
4. Add curry leaves and chopped onions and stir well for few minutes.

5. Add crushed ginger garlic, mix well and add chopped tomatoes.
6. Cook until the tomato turns juicy.

7. Add all the powders and mix well.
8. Add 1 cup coconut milk and 3/4 cup of water and allow to boil.

9. Add soaked rice, required salt and coriander leaves and close the lid and cook for 2 whistles on high flame and simmer for 3 minutes and switch off the stove.

10. After the pressure is reduced, open the lid and  give a gentle stir.
11. Tasty and appetizing Tomato Biryani is ready to be served.

Note:

• Basmathi rice can also be used.

 

Protein Rich Sprouts Dhokla

SPROUTS DHOKLA

Sprouts contain a significant amount of protein and dietary fiber, vitamin A, C, K, folate, pantothenic acid, niacin, thiamin, and riboflavin. It also contains manganese, copper, zinc, magnesium, iron, and calcium.

Feeding Sprouts to children is a tough process. So we can feed them in various versions of Sprouts. Using these sprouts, I tried Dhoklas. It came out very well. Suitable side dish for this dhokla are Coconut chutney or Onion Chutney.


INGREDIENTS:-

Green Gram Sprouts - 2 cups
Kadalai maavu/besan flour - 4 tsp
Green Chilly - 3 nos.
Ginger - 1/4 inch
Curry leaves - 4 leaflet
Coriander leaves - 2 leaflet
Carrot grated - 1/4 cup
Fruit Salt - 1/2 tsp
Salt to taste


For Seasoning:-
Oil - 2 tsp
Cumin seeds - 1/2 teaspoon


METHOD:-

Boil water in a steamer for making dhoklas. ( I used kadai for steaming)

Grease a plate with oil and set aside.

In a blender/mixer jar, grind all items, given under ingredients, except fruit salt, to a thick pouring consistency batter. Pour this batter into a bowl. Check for salt.



Add Grated carrot to the batter.



Add fruit salt and give a gentle mix.

Now pour this batter into the greased plates and steam for 15 minutes in medium flame. Do not open in between. 

   

Check whether the dhoklas are cooked, by inserting a knife. Adjust time accordingly. 

Once it is done, scrap the sides and let it cool till it reaches room temperature.

In a kadai, heat oil and add cumin seeds, let it splutter. Add this seasoning on the top of the dhoklas.

Cut into desired shapes and serve.

TOMATO KURMA

This is a simple kurma made with tomatoes only. No need for other veggies. Goes well with idli, dosa, chapatthi, naan and even hot rice with ghee.

Preparation time - 10 minutes
Cooking time - 10 minutes
Serves - 4

 
INGREDIENTS:
Ripe Tomatoes - 6
Onion - 2
Green chilly - 2
Ginger garlic crushed - 1 tsp
Coconut paste - 3 tsp
Turmeric powder - 1/4 tsp
Red chilly powder - 1 tsp
Coriander powder - 1 tsp
Garam masala - 1 tsp
Coriander leaves - 1/2 handful 
Salt

For Seasoning
Clove -2
Cinnamon - 2
Star anise - 1
Fennel seeds - 1/2 tsp
 Hing/Asafoetida - 1/4 tsp
Oil - 3 tsp

METHOD:
1. In a pan boil water add the tomatoes and keep aside for few minutes and after it cools down grind to paste.
2. In a tawa, add oil and the items given under seasoning one by one. 
3. Add finely chopped onions, green chilly, saute well till it gets cooked and nice aroma comes out.
4. Add crushed ginger garlic, stir for a minute and add turmeric powder, red chilly powder, garam masala powder, coriander powder and stir well.
5. Add the tomato paste and cook well till the raw smell goes off.
6. Add coconut paste and cook for few minutes and add chopped coriander leaves and taste for salt and spice and switch off the flame.
7. Tasty Tomato kurma is ready.

Note:

• Instead of red chilly  and coriander powder, sambar powder can be used.
• The quantity will be less since we do no add any veggies.  For more quantity either add more tomatoes or other veggies along with tomato.

 

MANGO GINGER CHUTNEY/ THOGAIYAL

Mango Ginger called Maa Inji in Tamil, has various health benefits. It is known for its exotic smell like raw mango and sharpness like ginger. It helps to prevent skin diseases, controls bad breath, good appetizer etc., It goes well with Hot rice & ghee, curd rice, idli, dosa, chappathi and poori. 

INGREDIENTS:
Mango ginger - 1/4 cup (chopped)
Urad dhal  - 2 tsp
Red chilly - 2
Tamarind - small gooseberry size
Coconut - 1/4 cup or 6 to 7 small pieces
Jaggery - 1/2 tsp
Lemon juice - 1 tsp
Oil - 2 tsp
Salt

For Seasoning
Mustard - 1/4 tsp
Cumin - 1/4 tsp
Asafoetida - 1/4 tsp
Curry leaves - a leaflet

METHOD:
 1. In a tawa, heat a teaspoon of oil, add urad dhal and red chillies, roast until urad dhal turns golden brown.
2. Peel the skin of Mango ginger, wash well and chop into round pieces and saute for a while along with urad dhal and red chillies.
3. Add coconut pieces and tamarind, stir well for a minute and switch off the flame.
4. In a mixer, add the above along with jaggery and needed salt and grind to a little coarse consistency.

5. Taste for salt and spice. Add if necessary.
6. Transfer the contents of the mixer to a bowl, add lemon juice and mix well.
7. Heat oil in tawa, add mustard and cumin after it splutters, add asafoetida and curry leaves, mix well and pour over the chutney.
8. Tasty Mango ginger chutney/thogaiyal is ready.

Note:

• For serving with tiffin items, add little water and bring to chutney consistency.
• If more spicy taste is preferred, increase the quantity of red chilly.

 

BRINJAL MASIYAL/ CHUTNEY

A tasty side dish, along with hot rice and ghee. It can be used as side dish for idly, dosa and other tiffin varieties too.

INGREDIENTS:
Brinjal - 6 (medium size)
Turmeric powder - 1/4 tsp
Green chilly - 2
Shallots/small onion - 5
Urad dhal - 2 tsp
Tamarind - small gooseberry size
Jaggery - 1/2 tsp
Salt
Gingelly Oil - 1 tsp

For Seasoning
Mustard - 1/4 tsp
Cumin - 1/4 tsp
Urad dhal - 1/4 tsp
Curry leaves - 1 leaflet
Asafoetida - a pinch

METHOD: 
1. Wash brinjal, clean well (worms might be present), chop into pieces and keep aside.
2.. In a pressure cooker/pan, add chopped brinjal, turmeric along with little water and pressure cook on high flame up to 2 whistles.
3. In a tawa, add little oil, roast urad dhal and green chillies until urad dhal turns golden brown. Allow to cool.
4. In a mixer, add roasted urad dhal, green chillies, tamarind, jaggery and cooked brinjal along with required salt, grind to coarse paste and transfer to a container.
5. Taste for salt and add if needed.
6. In the same tawa, heat the remaining oil, add mustard, cumin and after mustard splutters add urad dhal, curry leaves, add finely chopped small onions, roast until nice aroma comes out, finally add asafoetida and pour over the brinjal masiyal.
7. Tasty and delicious Brinjal masiyal/chutney is ready.

Also, see for Pumpkin/Parangikai Masiyal in this blog