PONGAL FESTIVAL RECIPES | SANKARANTI RECIPES

PONGAL FESTIVAL 2019  is celebrated on Jan 15. I have compiled the recipes which we make for the festival. click on the images for the recipe. Apart from the Pongal recipes, i have given recipes for kannu pongal too. Also do check out my sister's website to know how to celebrate Pongal. 
Scroll down till end to see the entire collection.

New recipes updated

EZHUKARI KOOTU RECIPE| PONGAL FESTIVAL RECIPES | MIXED VEGETABLES KOOTU

THIRUVADIRAI KOOTU

    As pongal festival is nearing i wanted to post a traditional recipe which we make both for Pongal festival and Thiruvadirai. This ezhukari kootu | pongal kootu we make with 7 veggies especially the country vegetables like yam, raw banana,choyate,avarakkai, Mochhai,pumpkin and even arbi too.A little bit of all these veggies make a huge quantity of kootu and so just add a small piece of all veggies. We carry forward a small portion for the next day for “Kannupidi” too, where we offer food for crows and pray to god .

THAYIR VADAI RECIPE |SOUTH INDIAN STYLE CURD VADAI

Thayir vadai | Dahi Vada |Curd vadai recipe is made at most of the homes with leftover Vadais, but my mom always makes Thayir vadai with freshly made Vadais as we all love curd vadais. Today I am sharing the recipe of how to make South Indian style curd vadai. I couldn’t make a very detailed step wise instructions as how to make vadais. Please follow my Medhu vadai recipe and just omit the onions in the recipe and follow the rest of the procedure. Check out my Rasa vadai and Sambar vadai recipe too. Also check the north indian style dahi bhalla too

VATHAKUZHAMBHU RECIPE | BEETROOT VATHAKUZHAMBHU

Vathakuzhambhu is a usual one which i normally make with shallots, drumsticks or any othe rveggie. But this is the first time i am making with beetroot as one of my friend told that beetroot vathakuzhambhu  is a popular one at her place. After i started making vathakuzhambhu with beetroot it has become a popular one at my house too. Go ahead and try this one and will like it for sure.

INGREDIENTS: (SERVES 4-5)

BEETROOT (CHOPPED)	1/4 CUP
TAMARIND EXTRACT	4 CUPS
SAMBAR POWDER	4 TSP
SALT	AS NEEDED
SESAME OIL	2 TBLSP
MUSTARD SEEDS	1/2 TSP
FENUGREEK SEEDS(Vendhayam)	1/8 TSP
TOORDAL	1/4 TSP
RED CHILLI	2
ASAFOETIDA	2 PINCHES
TURMERIC POWDER	1/4 TSP
CURRY LEAVES	FEW

METHOD:

• Soak the goose berry sized tamarind in hot water and extract 4 cups of tamarind water.


• In a pan add oil and temper with mustard seeds , fenugreek seeds, toor dal ,red chillis and curry leaves.
• When the dal turn golden brown add the beet root and saute for few minutes.

• Now add tamarind water,sambar powder,turmeric powder,salt and asafoetida.
• allow this to boil till it reaches a thick gravy consistency.

• The beetroot will also get cooked by this time.
• Add few curry leaves and smear a tsp of sesame oil on the top.
• Normally we add little jaggery to this kuzhambhu, but since beetroot has sweetness no need to add it.
• We had with Beans paruppu usili.

NOTE:

1. You can make this vathakuzhambhu with any veggies of your choice.
2. Some people add sambar powder in the oil and saute for a minute and add the tamarind water.

Technorati Tags: vathakuzhambhu,tamil brahmin style vathakuzhambhu,south indian gravy,beetroot recipes

  

BADAM KHEER RECIPE | BADAM MILK FOR NEW YEAR 2013

First I wish you all a very happy and prosperous New year 2013. Happy to start the New year post with Sweet Badam Kheer. Badam kheer is a very simple drink which i learned from my Mil after marriage. Without any further ramblings let me move on to the recipe of badam kheer.

INGREDIENTS:

BADAM | ALMOND	1/4 CUP
MILK	3 CUPS
SAFFRON	A PINCH
SUGAR	4-5 TBLSP
CONDENSED MILK	2-3 TBLSP(OPTIONAL)
YELLOW FOOD COLOR	2 DROPS

 

METHOD:

• Soak badam in hot water for 1/2 an hour.
• Keep it aside and take out the skin of the almonds .
• Do not discard the skin, this can be used while grinding any thogaiyals.

• Grind the blanched badam into a smooth paste. While grinding you can add milk instead of water.
• Soak saffron in 3 tblsp of warm milk.

• Boil 3 cups of milk in a heavy bottomed pan. Keep stirring it till the milk reduces little.No need to make it half the quantity.
• If adding condensed milk add at this stage.
• Add the ground badam and saffron mixture to this.
• Keep the flame low and stir well without getting burnt.

• If adding food color add at this stage and switch off the flame.
• Add sugar and stir well.
• Badam milk | badam kheer is ready to serve. you can serve it chilled or serve warm.
• But i recommend serving this chilled.
• I sliced few badam and cashew nuts(1 tblsp) and added to this while serving.

Note:

1. Do not keep the badam milk on the flame for not more than 3 minutes after adding the badam paste.
2. Add sugar in the last else it may curdle.
3. Never reheat this.

Technorati Tags: badam milk,almond milk,badam kheer recipes,Indian kheer recipes,Badam payasam

PESARATTU RECIPE | PESARATTU DOSA RECIPE

Pesarattu recipe,dosa  made using whole green gram dal,a popular Andhra style recipe. Pesarattu is generally served for breakfast or dinner. Though i have heard this but never tasted this and attempted to make this at home. My in laws side they used to make a pessarattu with yellow moong dal and rice, which some how doesn’t fascinated me, and it will be slightly dry too. This recipe with green moong dal i learnt from my friend who regularly makes pesarattu at her place . When i made this last week, we all liked it especially the kids. Here is the recipe for easy and healthy pesarattu. Traditionally they serve Pesarattu with Rava upma inside and they call this as MLA pesarattu. Check out my

• Thina pesarattu recipe

SHANKARPALLI RECIPE | SWEET VERSION

Shankarpalli recipe i tried during Diwali , but due to lot of posts which i posted during diwali time, i couldn’t post this recipe of shankarpalli. So i am posting this finally for Christmas.Though i wanted to bake something couldn’t do , as i was running out of time. I adapted the recipe from here but i followed  my own way of making it. Wish all my readers a Merry Christmas and will see you all soon with interesting recipes. Check out my

• Spicy diamond cuts
• Gavvalu recipe

INGREDIENTS:(yields approx 1 and 1/2 cups)

MAIDA | ALL PURPOSE FLOUR	1 CUP
RAVA | SEMOLINA| SOOJI	1/4 CUP
GHEE(MELTED)|CLARIFIED BUTTER	1/4 CUP
SUGAR	1/4 CUP
OIL	TO DEEP FRY
SALT	A PINCH
WATER	TO KNEAD THE DOUGH

METHOD:

• Powder the sugar in a mixer.
• In a wide bowl add the maida, rava,powdered sugar , ghee and salt. Knead it into a stiff dough . You can add little water while kneading.

• Cover this and keep it aside for 1/2 an hour.
• After 1/2 an hour, take out a small ball of dough and roll it into a thick circle.
• Shankarpallis should be slightly thick.
• Using a pizza cutter or a knife cut it into diamonds.

• Heat oil in a kadai for deep frying.
• Fry these diamonds in a medium low flame till they become golden brown.

• Be careful as they become burnt soon.
• Repeat this for the rest of the dough. Drain the fried one in a kitchen towel and after some time store this in a airtight container.

Note:

1. You can make syrup with sugar and add it to the flour mix instead of adding water.
2. Fry in medium low flame. Be careful while frying as this will get burnt fast.