SWEET AVAL | SWEET POHA | HEALTHY SWEET using jaggery

Sweet Aval  is a traditional recipe done using Aval, jaggery. Using Aval/ Poha/ Beaten rice, many recipes like Payasam/Kheer, Uppma can be done. Aval, has many nutritional benefits and can be consumed often. Both white and Red aval varieties are available easily. 

This recipe is done by soaking aval for 15 minutes and cooked with jaggery syrup. It can be served as an evening snack for Children. Sweets done with Jaggery are healthier than sweets done with sugar. See blog for 

• Aval Payasam / Aval Kheer
• Red Aval Uppuma

Video recipe of Sweet Aval

INGREDIENTS:

Aval/ Poha - 1 cup

Jaggery - 3/4 cup

Cardamom powder - 1/2 tsp

Cashews - little

Ghee - 1 tsp

MEHTOD:

• In a bowl add aval and wash thoroughly 2 to 3 times to get rid of the impurities.
• Rest for 15 minutes, so that the moisture will be absorbed by aval and turns soft.
• If it is a thick variety aval, sprinkle little water and mix well and allow to rest.
• If it is thin variety, just washing thoroughly is enough.
• Check for the softness of aval after 15 minutes.
• In a tawa, add ghee and cashews.
• Roast till golden brown and keep aside.
• Add jaggery and 3/4 cup water to the same tawa and allow to boil.
• Jaggery melts and starts to boil.
• After 3 or 4 minutes, check for consistency.
• Take a plate with water, add little jaggery syrup
• .If it doesn't dissolve, check for soft ball consistency.
• If the consistency is reached, add poha and mix well.
• At first it turns sticky, cook on low flame for 3 to 4 minutes.
• The jaggery syrup is well absorbed and gets blended together.
• Add Cardamom powder and mix well.
• After few minutes add cashews and mix again.
• Tasty and Healthy Sweet Aval is ready.

Step wise recipe with pictures:

1.In a bowl add aval and wash thoroughly 2 to 3 times to get rid of the impurities.

2. Rest for 15 minutes, so that the moisture will be absorbed by aval and turns soft.

3. If it is a thick variety aval, sprinkle little water and mix well and allow to rest.

4. If it is thin variety, just washing thoroughly is enough.

5. Check for the softness of aval after 15 minutes.

6. In a tawa, add ghee and cashews.

7. Roast till golden brown and keep aside.

8. Add jaggery and 3/4 cup water to the same tawa and allow to boil.

9. Jaggery melts and starts to boil.

10. After 3 or 4 minutes, check for consistency.

11. Take a plate with water, add little jaggery syrup.

12. If it doesn't dissolve, check for soft ball consistency.

13. If the consistency is reached, add poha and mix well.

14. At first it turns sticky, cook on low flame for 3 to 4 minutes.

15. The jaggery syrup is well absorbed and gets blended together.

16. Add Cardamom powder and mix well.

17. After few minutes add cashews and mix again.

18. Tasty and Healthy Sweet Aval is ready.

PANEER MINT GRAVY | PANEER MINT MASALA | PUDINA GRAVY

Paneer Mint gravy, will be really refreshing with the domination of Mint flavour. When we think of Paneer side dish recipes, we always relish on  paneer butter masala/ Paneer tikka/ Paneer kofta etc. But, this tastes totally different. Here, we use Paneer/ cottage cheese, mint along with badam and cashews to give thickness with other masalas. Sambhar powder which is used here can be replaced with green chilly also.

Mint has a natural bitterness, so milk is added to compensate it. If soaking badam and cashews is done earlier, this recipe can be done in quick time. The aroma is so good and sure to increase our appetite. See blog for

• Paneer recipes

Video recipe of Paneer Mint Gravy

INGREDIENTS:

Paneer - 200g

Mint - handful

Tomato - 2

Onion - 1 (big)

Ginger - 1 inch

Garlic - 2

Sambhar powder - 2 tsp

Milk - 3/4 cup

Salt - as required

Butter - 3/4 tsp

Oil - as needed

To  soak & grind

Badam - 10

Cashew - 5 or 6

Coriander seeds - 2 tsp

Fennel - 1 tsp

Poppy seed - 1/2 tsp

Cloves - 2

Cinnamon - 2 (small piece)

METHOD:

• Soak all the ingredients given for grinding for 2 hours.
• Grind to paste along with Mint, tomato, ginger, garlic and sambhar powder.
• In a tawa, add butter, after it melts, add onion.
• Saute for a while till onion turns translucent.
• Add the paste and cook well till the raw smell goes off.
• At on stage, the water evaporates and the masala comes together.
• Add Paneer cubes and mix well.
• Add oil/butter if needed.
• Add little water and salt and mix well and cook on medium flame.
• Add milk and mix well.
• Taste for salt and spice. Add if required.
• Tasty and appetizing Paneer Mint gravy is ready.

Step wise recipe with pictures:

1. Soak all the ingredients given for grinding for 2 hours.

2. Grind to paste along with Mint, tomato, ginger, garlic and sambhar powder.

3. In a tawa, add butter, after it melts, add onion.

4. Saute for a while till onion turns translucent.

5. Add the paste and cook well till the raw smell goes of.

6. At on stage, the water evaporates and the masala comes together.

7. Add Paneer cubes and mix well.

8. Add oil/butter if needed.

9. Add little water and salt and mix well and cook on medium flame.

10. Add milk and mix well.

11. Taste for salt and spice. Add if required.

12. Tasty and appetizing Paneer Mint gravy is ready.

MIXED VEGETABLE IDIYAPPAM | VEGETABLE IDIYAPPAM | BREAKFAST RECIPE

Idiyappam is one of traditional cusine of India, especially Kerala, which is made from rice flour. It resembles noodles, but it more healthier & tastier. It is easily digestable, and doesn't give a heavy feeling.  Here, I have done along with vegetables and without any Masala.

It resembles Fried Rice, but taste is totally different and some ingredients vary. To differ, little turmeric powder can be added along with rice flour, to get colour evenly.

It is served along with Kurma or  Coconut milk or plain milk. Both sweet & spice can be done using plain Idiyappam. See this blog for

•  Idiyappam , Sweet Idiyappam
• Lemon Idiyappam
• Idiyappam Uppuma

Video Version of Mixed Veg Idiyappam

INGREDIENTS:
Rice flour - 1 cup
Carrot - 2
Capsicum - 1/2
Green Peas - 1/2 cup
Onion - 1
Green Chilly - 1
Red chilly - 1
Mint leaves - handful
Coriander leaves - handful
Oil - 3 tsp
Salt

For Seasoning
Cumin - 1/2 tsp
Mustard - 1/4 tsp
Urad dhal - 1 tsp
Bengal gram - 1 tsp
Curry leaves - little
Asafoetida  - 1/2 tsp

METHOD:

• 1. Boil water 1 & 1/2 cups of water in a pan. Let it boil well.
• In a bowl, add rice flour and 1/4 tsp salt.
• Add boiling water little by little to the rice flour, mix simultaneously with ladle.
• Do not add all the water, it depends according to the quality of the flour.
• Check if a non-sticky ball can be made.
• Stop adding water, allow to cool a bit.
• Using hand, knead well to a dough. Grease a tsp of oil over the dough.
• Heat an idly pan, grease idly plate with little oil.
• Make a cylindrical ball and fill the Idiyappam maker and close it.
• Squeeze on the idly plate and steam cook for 5 to 6 minutes.
• Transfer to a bowl.
• Heat a tawa and add oil.
• Add the seasoning ingredients one by one.
• Add chopped green chilly and red chilly.
• Add onion, cook for few minutes.
• Add vegetables and saute well.
• Add required salt for the vegetables alone, since we have already added to the rice flour.
• Sprinkle little water and close with a lid and cook on low flame.
• Add mint and coriander leaves and and mix well.
• Add steamed Idiyappam and mix gently, so that it blends together with veggies.
• Add a tsp of lemon juice, mix well and switch off the flame.
•  Tasty Mixed Veg Idiyappam is ready.

Step wise recipe with pictures:

1. Boil water 1 & 1/2 cups of water in a pan. Let it boil well.
2. In a bowl, add rice flour and 1/4 tsp salt.

3. Add boiling water little by little to the rice flour, mix simultaneously with ladle.
4. Do not add all the water, it depends according to the quality of the flour.

5. Check if a non-sticky ball can be made.
6. Stop adding water, allow to cool a bit.
7. Using hand, knead well to a dough. Grease a tsp of oil over the dough.
8. Heat an idly pan, grease idly plate with little oil.
9. Make a cylindrical ball and fill the Idiyappam maker and close it.

10. Squeeze on the idly plate and steam cook for 5 to 6 minutes.

11. Transfer to a bowl.
12. Heat a tawa and add oil.

13. Add the seasoning ingredients one by one.
14. Add chopped green chilly and red chilly.

15. Add onion, cook for few minutes.
16. Add vegetables and saute well.

17. Add required salt for the vegetables alone, since we have already added to the rice flour.
18. Sprinkle little water and close with a lid and cook on low flame.

19. Add mint and coriander leaves and and mix well.

20. Add steamed Idiyappam and mix gently, so that it blends together with veggies.

21. Add a tsp of lemon juice, mix well and switch off the flame.
22. Tasty Mixed Veg Idiyappam is ready.

Ven Pongal | Khara Pongal |Ven Pongal using Seeraga Sambha

Ven Pongal is a very popular breakfast recipe of South India. It is easy to prepare and healthy too. It can be served with any chutney variety or sambhar. Any function or occasion doesn't become complete without Ven Pongal in its menu. Here, I have done using Seeraga Sambha, a popular rice variety in Tamilnadu, with unique aroma and immense health benefits. Raw rice, Sona masuri rice can also be used to prepare Ven Pongal. 

It is  named  due to the  resemblance of Seeragam, Cumin in English. This rice is suitable for preparing Biryani and other variety rice like Tomato rice, Mint rice etc. See also for other recipes like

• Side dish for tiffin
• Sarkarai Pongal
• Seeraga Sambha Vegetable rice

Video recipe of Ven Pongal

INGREDIENTS:

Seeraga sambha rice - 1 cup
Moong dhal - 1/4 cup
Cumin - 1/2  tsp
Salt

For Seasoning
Ghee - 2 to 3 tsp
Cumin - 1 tsp
Pepper - 1 tsp
Ginger - little

Cashews
Curry leaves
Asafoetida - 1/2 tsp

METHOD:

•  In a bowl, soak rice & moong dhal together for some time. 
• Wash thoroughly and add 3 cups of water along with 1/2 tsp cumin and salt.
• Pressure cook up to 3 whistles in high flame and 8 minutes in low flame.
• After the pressure reduces, open the lid and mash well till it becomes smooth.
• In a pan, heat ghee, add cumin and pepper.
• Add ginger, curry leaves, cashews.
• Add asafoetida and switch off the flame.
• Pour over the cooked rice, mix well.
• Tasty Ven Pongal is ready.

Step wise recipe with pictures

1. in a bowl, soak rice & moong dhal together for some time. 

2. Wash thoroughly and add 3 cups of water along with 1/2 tsp cumin and salt.

3. Pressure cook up to 3 whistles in high flame and 8 minutes in low flame.

4. After the pressure reduces, open the lid and mash well till it becomes smooth.

5. In a pan, heat ghee, add cumin and pepper.

6. Add ginger, curry leaves, cashews.

7. Add asafoetida and switch off the flame.

8. Pour over the cooked rice, mix well.

9. Tasty Ven Pongal is ready.

KOZHUKATTAI | MODAK | MODAKAM using almonds and nuts

Kozhukattai is an authentic recipe done during Vinayagar Chathurthi. It can be done with different stuffings using coconut or channa dhal or moong dhal or peanut along with jaggery and cardamom. Here, I have done using coconut and jaggery along with almonds and nuts. It tasted awesome and the quantity of stuffing was more. 

• Paal Kozhukattai

INGREDIENTS:

Rice flour - 1 cup

Milk - 1/2 cup

Water - 1/2 cup

Ghee - little

Oil - for greasing 

Salt - a pinch

For Puran/Stuffing

Coconut - 1/2

Almond - 10

Cashew nut - 10

Pistachios - 5

Jaggery - 1/4 cup

Cardamom - a pinch

Ghee - 1 tsp

METHOD:

1. In a mixer, add almonds, nuts and pistachios and grind to coarse powder and keep aside.

2. Grate coconut finely and add to a tawa along with almond and nuts mixture.

3. Add jaggery, and cook on medium flame.

4. Jaggery starts to melt and after a while coconut and nuts mixture gets blended and comes together.

5. Add cardamom powder, ghee, mix well and switch off the flame.

6. In a pan add water and milk together until it boils well.

7. In a bowl, add rice flour, little salt and ghee.

8. Add boiling milk little by little.

9. Mix with a spoon till it comes to crumbled texture.

10. Close with a lid for a while and using hand, mix well to form a dough. Sprinkle little oil and knead well.

12. Grease the modak mould with little oil. Join the mould together.

13. Take a little dough and press along the inner sides of the mould with space in the center for stuffing.

14. Place the stuffing  and seal the top with rice flour dough.

15. Open the mould carefully, and take out the modak. Likewise prepare all modaks.

16. Heat an idly pan, steam the modaks for 7 to 8 minutes till it turns glossy.

17. Tasty Kozhukattai is ready.

Note:

• Adding milk gives a soft texture for the outer cover.
• Milk & water quantity may vary according to the quality of rice flour.