Gongura rice

Happen to buy gongura from the farmers market and it turned out to be a big bunch, so decided to try this recipe. Turned out yumyum!
Recipe:
* 1 cup cooked rice, cool down. Crushed roasted peanuts or whole roasted peanuts one handful.
* Add oil to tava, add little mustard and methi seeds. Add 4 red chillies.
* Save the above in a bowl and add Gongura to the tava and saute few mins(turns color)
* Add sauted methi, mustard, red chilli and gongura to blender and grind into paste.
* Add oil to tava, add mustard, jeera, urad, channa dhaal and 3 red chillies, saute
* Then add the paste, 4 slit green chillies,curry leaves, asafoetida, turmeric, salt.
* Saute for 2 mins and then add to the cooked rice and add peanuts.
* Let it rest well!!! and Serve with pappad.

Pineapple Kesari

 If U have a really ripe and sweet Pineapple, you may want to try this. Since it was summer time, I had one and all of a sudden this thought struck me and was surfing around for recipe. And found it to be very similar to the way we make Kesari. It was a super hit recipe!
Recipe:
* Roast 1 cup rava (Sooji) in mid flame for 5 to 10mins, without turning color much. (Dry Roast)
* Grind finely - 1 cup fresh chopped pineapple and 3/4th cup sugar(add more if U need sweet)
* Add 2 cups water to a tava, when it boils, add little saffron and then after few mins add Rava
* Stir well, it cooks so quick. Add the blended pineapple/sugar and mix well to avoid lumps.
* Then add ghee little by little and also few chopped pineapple pieces.
* Cook for few more mins and turn off, serve hot or room temp.
FYI, you can substitute pineapple with sweet mangoes too.

Podalangai Pakoda/Purple Bell Pepper Pakoda

Not a new recipe but new veggie for pakoda!!! Very simple and easy to make. One of my favorite snack.
Recipe:
* As always for pakodas, I use 3:1 => Besan:Rice flour
* Chop snake gourd (podalangai) removing the seeds and add few spoons of flour in the above ratio
* Add chilli powder and salt, sprinkle water and mix well. Deep fry and serve hot!!!
Yummy and crispy it was.

Purple Bell Pepper Pakoda:
* Fine chop 2 g.chillies, few curry leaves, 2 small onions and 2 purple bell peppers(Capsicums)
* Add few spoons of the mixed flour, little chilli powder and salt. Sprinkle water and make pakodas!

Black Rice Pudding (Kavini Arisi Payasam!)

Had crazy days, so couldnt catch up with my blog. Made this few weeks and posting atlast today!
Quick one with black rice, generally the whole rice takes a long time to cook.
Only key here is to keep stirring and adding lots and lots of milk. So start with less rice to try.
Recipe:

* Soak (black rice) kavuni arisi < half cup & 6 or 7 cashews overnight

* Grind arisi, cashew & 1/4th cup coconut together

* In a thick pan, heat 5 cups milk with 3/4th sugar

* Cool down the milk

* Add the ground paste to the milk and mix well

* cook all together for 10-15 mins.( medium heat)

Suppose to be a very good for health..the rice!

 

Quinoa Kichadi/Pongal

Recipe from my cousin...U may want to try this with split green moong. Since I dint have it, I opted for yellow moong. You could make it similar to the way U make pongal.
Recipe:
* 1 cup quinoa, half cup moong dhaal
* Add oil to pressure cooker, then add 2 slit green chillies, grated ginger
* Add quinoa, dhaal and add turmeric, 1 spoon salt
* Add 4.5 cups water, pressure cook the same way U do rice
* Then add ghee to a tava, few cashews and curry leaves
* Once the cooker is ready to open, add the above and half spoon pepper jeera powder.
FYI..Veggies I would skip if you would like to taste it like Pongal.
Serve hot with coconut chutney/saambaar!

Popovers

 

Was so excited to try this one for the fact that it has very less ingredients and all at home.  Very simple and quick baking...very soft and fluffy. Took this one from the Living magazine.

Recipe:

* 1.5 cups maida (all purpose flour), half teaspoon salt, 5 tablespoons sugar

* Room temperature = > 1.5 cups milk (I used whole milk raw milk)

* Room temperature => 2 eggs (sink it in warm water if it is too cold)

* Mix egg and milk in a bowl and whisk well for a minute.

* Add the dry ingredients and whisk for another minute

* Preheat oven in 450 degrees and place the empty muffin or popover pan, let it heat

* Take the pan out after 5mins - very careful!!!, add some oil coat and pour into each cups till half.

* Bake in 450 for 10mins and then lower to 350 degrees and bake for 8mins.

* Yummy yum popovers are ready...serve with any sides U like...or U can eat as such too.

FYI, mine is a mini pan, so adjust your baking time according to your pan size.

 

Manogalam (murrukku coated with jaggery!)

 

Happy and excited to share my 200th blogspot with one of the traditional snack items. More pictures...Manogalam

Recipe:

* 2cups yellow moong dhaal, half cup urad, half cup raw rice

* Dry roast all of the above in slow flame and let it cool, grind, sieve

* Generally I try to make the powder a day or 2 before, so it saves time on the day of making.

* Make a dough out of the above and use karasev sil in presser and deep fry.

* Half cup sliced coconut, roast in ghee.

* Two cups jaggery with quarter cup water, melt and cook for 5mins till it forms a gel kind

* Add little elachi, and dry roast roasted gram handful and add to the snack.

* Mix the coconut and jaggery water to the snack. Initially it will be wet

* Mix well every few mins when it is cooling down.

* Once dry, it will be split...store it in a tight container and enjoy as U need!!!!