Tuesday, January 20, 2015

Corn Meal Paniyaram | Chola rava Paniyaram

I bookmarked this Chola paniyaram recipe from Sangee's space. But i usually prefer to have a instant paniyaram and dosa ,So i modified the recipe according to me.Its very soft and tasty.



Ingredients 

Corn Meal                           1/2 cup

Wheat flour                         1/2 cup

Yogurt                                  1/2 cup

Egg                                       1 no

Onion                                   1 No (Medium)

Green chilli                          2 Nos


Salt to taste


Method

In a mixing bowl all above ingredient with some water.The batter should be in pouring consistency.

Heat paniyaram pan , drop oil on each hole. Spoon the batter to each hole and cook for 2 minute.

Flip the ball and cook other sides. Once done transfer to the plate and serve it along with chutney of your choice.


Wednesday, January 14, 2015

Sakkari Pongal | Sweet Poganl | Pongal Festival Recipe


Pongal is a famous Indian festival . Its a harvest festival and thanking sun god.In Tamil the word "Pongal" means "Overflowing" which signifies abundance and prosperity .This sakkari Pongal or sweet pongal is made out of the freshly harvested rice, cooked with jaggery and ghee.




Ingredients
  
Raw rice                           1/2 cup

Moong dal                        3 tbsp

Jaggery                             1/2 cup

Water                                2 -21/2 cups

Cashew                            2 -6 Nos

Raisins                            2 -3 Nos

Ghee                              2 tbsp

Cardamom powder        a pinch

Salt                                a pinch

Method

Dry roast the moong dal and keep aside. Pressure cook the rice along with dal, salt and water.Once it done mash it well.

Heat the powdered  jaggery with water just to immerse level.Bring it to boil and let all the jaggery dissolve in water.

Strain it with the filter to remove impurities .Add it to the rice and cook well in a medium flame.Add 1/2 cup of milk or water if its dry while cooking.

In a separate pan heat ghee , fry the cashews and raisins . Pour it over the rice  ,add cardamom  powder and mix well.


Friday, January 9, 2015

Coriander Chutney | Side dish for Idly/Dosa

The coriander chutney is another form of coconut chutney. I usually do this chutney when we bought more coriander leaves munch.This chutney goes very well  Idly or Dosa.This is my 200th post,thought of sharing sweet recipe but the temperature here too cold. It making me sleepy and not interested to do cooking. Surely ill post sweet recipe in my next post.



Ingredients

Coconut                                    2 -3 pieces or use 1/2 cup shredded coconut

Green chilli                              2 Nos

Roasted Gram / Pottukadalai   1 tbsp

Coriander Leaves                     a fistful

Ginger                                      1 inch


Salt to taste

To Temper

Mustard seeds                       1/2 tsp

Urad Dal                               1/2 tsp

Oil                                         2 tsp

Curry Leaves                        few

Method

Grind the coconut along with chilli,pottukdalai,ginger, salt and some amount of water in a blender to a smooth paste.


Finally add the coriander leaves and grind it well.

Heat oil in a pan , add mustard seeds once splutter add urad dal and fry a minute and then add curry leaves.Pour the tempering into the chutney.

Serve it along with Idly/Dosa , Pongal,Kichadi,upma

Linking this recipe to Friendship  5 series started by Geetha and Savitha .

Wednesday, January 7, 2015

Kara Chutney | Chilli Garlic Chutney | Side dish for Idli Dosa

This spicy chutney is goes well Idli/dosa or with paniyaram. When I'm graving to eat spicy thing i used to made this chutney for idli/dosa.




Ingredients

Onion               2 Nos

Red Chilli        5- 6 Nos

Garlic             3 -4 pods

Tamarind       1 tsp

Gingelly oil        2 tbsp

Mustard seeds  1 tsp

Method


In pan take 1/2 tsp of oil , fry onions till translucent and then add red chillis and garlic.

Let them cool down and blend it in a blender along with tamarind.

Heat of oil in a pan add the mustard seeds.Now add the chutney in to the temper and cook till the oil get absorbed.

Transfer into the bowl and serve with idly or dosa.

Linking this recipe to Friendship  5 series started by Geetha and Savitha

Tuesday, January 6, 2015

Coconut Chutney | Side dish for idly dosa


Coconut chutney is a common side dish for Idly or dosa. It goes well with Pongal,upma and kichadi too. You can make variety of chutney by adding some other ingredients to this basic coconut chutney 




Ingredients

Coconut                                    2 -3 pieces or use 1/2 cup shredded coconut

Green chilli                              2 Nos

Roasted Gram / Pottukadalai   2 tbsp

Salt to taste

To Temper

Mustard seeds                       1/2 tsp

Urad Dal                               1/2 tsp

Oil                                         2 tsp

Curry Leaves                        few

Method

Grind the coconut along with chilli,pottukdalai,salt and some amount of water in a blender to a smooth paste.

Heat oil in a pan , add mustard seeds once splutter add urad dal and fry a minute and then add curry leaves.Pour the tempering into the chutney.

Serve it along with Idly/Dosa , Pongal,Kichadi,upma and vadai

Linking this recipe to Friendship  5 series started by Geetha and Savitha

Monday, January 5, 2015

Beetroot Chutney | Beetroot Thogayal


New year 2015 wishes to all my readers and friend. This is first post in 2015.This beetroot chutney can be side dish for idly, dosa or it even goes very well with plain hot rice.This chutney i learned from my MIL.Its really tastes good with hot pipping rice.








Ingredients

Beetroot                      1 No (Medium)

Red chilli                     3 -4 Nos

Ginger                         1 inch

Tamarind                     a small gooseberry size


Mustard seeds            1 tsp

Sesame Oil                2  -3 tbsp

Salt to taste


Method

Wash, peel and chop the beetroot. In a pan add  1/2 tsp of oil, ginger and red chilli. Fry them for 2 -3 minutes.

Transfer them to the plate. In the same pan add beetroot cook them until soft.Transfer it to the same plate. Let it cool down.

Once cooled , blend it in a blender along with tamarind and small amount of water. blend them as a fine paste.

Heat oil in a kadai, add mustard seeds once splatter add the ground paste.  Let it cook until the sides separate from the pan.

Linking this recipe to Friendship  5 series started by Geetha and Savitha




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