SAKKARAI PONGAL (SWEET PONGAL)..

RECIPE:

INGR:   ( 6 servings )

Raw rice                       1 cup ( 150 gm )

Moong dal                     1/4 cup
Jaggery                         200 gm
Cloves                           2
Cardamom pd               1/4 tsp
Cashewnuts                  1 tbsp
Milk                                1/4 cup
Salt                                 a tiny granule
Ghee                              3 tbsp

Method:

1. Wash,  soak rice & dal for half an hour.
2. Melt jaggery in 1 cup of hot water, filter and place on medium flame in a saucepan.
3. To this add cardamom pd, cloves and a tiny granule of salt.
4. When the jaggery is of honey consistency, remove and keep aside.
5. Place rice & dal in a cooker with 3 cups of water and pressure cook till soft.
6. Remove, mash with a ladle and place it on slow flame; pour milk and stir well.
7. Add jaggery syrup and stir well. Cook for 5 - 7 mts till all the contents gel well.
8. Remove and transfer to a shallow dish.
9. Roast cashew in ghee to garnish sweet pongal. 
10. Pour the remaining ghee on top and serve hot with sundal.

SUNDAL RECIPE

FRENCH BEANS STIR FRY..

RECIPE:

French beans                          300 gm
Garlic                                        3 pods
Green chillies                          3
Curry leaves                            a sprig
Grated coconut                        2 tbsp
Hing                                           a pinch
Mustard seeds                        1/2 tsp
Cumin seeds                           1/2 tsp
Urad dal                                   1/2 tsp
Chana dal                                1/2 tsp
Turmeric                                 1/4 tsp
Salt to taste

Method:

1. Dice beans finely; chop green chillies, curry leaves .
2. Crush garlic and keep aside.
3. Heat 1 tbsp oil in a pan and on heating, add hing, cumin, mustard. 
4. On crackling, put urad, chana dal &crushed garlic (releases the flavour of garlic)
5. Fry to golden and add curry leaves, green chillies.
6. Mix in the diced beans and stir fry on high flame for a few minutes.
7. When all water evaporates, sprinkle with salt & turmeric.
8. Saute on slow flame for 6- 8 mts. till the beans are done.
9. Cook uncovered and if needed a little water can be sprinkled. 
10. Garnish with grated coconut or coconut powder and serve hot.

Note:

Cooking uncovered and adding turmeric helps the beans to retain their colour.

Carrot rice @ http://swaadanusaar.blogspot.in/2014/01/carrot-rice.html

CARROT RICE..

  

RECIPE:

Cooked rice (long grains)                        1 bowl       ( 4 servings )

Carrots                                                      400 gms

Onions                                                       2

Green chillies                                           6 - 8

Curry leaves                                             few

Coriander leaves                                     a sprig

Cumin seeds                                           1/2 tsp

Hing (asafoetida)                                     a pinch

Pepper pd                                                1 tsp 

Turmeric (optional)                                 1/4 tsp          

Mustard seeds                                         1/2 tsp

Urad dal                                                    1 tsp

Chana dal                                                  1 tsp

Cashewnuts (optional)                             6

Oil to stir fry

Salt to taste

Method:

1. Cool cooked rice; see to it that the grains are separate.
2. Grate the carrots and slice onions.
3. Slit the chillies into halves.
4. Heat 3 tbsp oil in a fry pan; on heating put in hing, mustard,cumin.
5. On crackling, add urad, chana dal, cashew and fry to golden.
6. Add in curry leaves, green chillies, onion, fry till pink.
7. Put in grated carrot and sprinkle stir fry on high flame.
8. Sprinkle pepper & turmeric.
9. Saute the mixture on medium flame for 5 - 6 mts. (till carrots get cooked).
10. Remove and cool. Mix in cooked rice adding in salt as per taste.
11. Sprinkle with chopped coriander.
12. Serve hot with papad, raitha etc.

Note:

1. Salt must be added at the end to avoid sogginess.
2. More of oil/ghee/butter can be used to enhance the taste & texture.

French beans stir fry : @ http://swaadanusaar.blogspot.in/2014/01/french-beans-stir-fry.html    

PLANTAIN FLOWER KOOTTU..

 

RECIPE:

Ingr:

Plantain flower           1         
Moong dal                   1/2 cup
Tomatoes                    2
Onion                           1
Garlic                           3 cloves 
Gr chillies                    7 - 8
Turmeric                     1/2 tsp
Fennel seeds              2 tsp
Cumin                         1/2 tsp
Curry leaves              1 sprig
Coriander leaves       1 sprig
Mustard                       1/2 tsp
Urad dal                       1/2 tsp
Hing                             a pinch
Salt to taste

Method:

1. Peel, clean, wash and chop the flowerets.
2. Immerse them in buttemilk/water to avoid browning.
3. Soak daal for 20 mts.
4. Chop onion, tomatoes and slit gr chillies.
5. In a cooker place all the ingredients except cumin, hing, mustard and urad dal; 
6. Add 2 cups of hot water and pressure cook till the 1st whistle.
7. Reduce the flame and simmer for 5 mts.
8. Remove from fire and let it cool.
9. Prepare the tempering with mustard, urad dal, hing,cumin and curry leaves.
10. Open the cooker, mix the kootu well .
11. Temper the dish with hing, cumin,mustard seeds, urad dal.
12. Sprinkle with chopped coriander leaves. 
13. Serve hot with rice, roti, puri etc.

Note:
Peeling the plantain flower petals and chopping them is a meticulous job and can take some time but the health benefits of this flower are too many to give it a miss; trying it once in a while is very beneficial.

How to clean the flower:

1. Keep a bowl of buttermilk or plain water besides.
2. Take a little oil to grease your fingers now and then.
3. Open the petal one by one and you will get a bunch of flowerets embedded.
4. Remove the flowerets and hold them in your left hand in the same order.
5. Brush the tops a bit to open up and you will see stiff pistils jutting out.
6. Remove each pistil alongwith a small cap attached to it and repeat the same for all.
7. These pistils and the small white caps are too bitter and hard to cook so be very careful.
8. When all the flowerets have been treated, a tiny bulb will remain in the end which can be chopped and used.
9. Chop these flowerets and immerse in buttermilk or plain water to avoid browning.
10. Now they can be used to make curry, koottu, vada with urad dal or channa dal etc. 

PLANTAIN FLOWER VADA..

RECIPE:

Ingr:     10 - 12 

Batter to grind:
Urad dal                                     1 cup (150 gm)     
Hing                                            a big pinch
Pepper                                       1/2 tdp
Baking soda                              1/4 tsp
Salt to taste

Plantain flowerets chopped        2 cups
Onions cut lengthwise                2
Gr. chillies finely chopped         4 - 5
Curry leaves  chopped               a sprig
Coriander leaves chopped        a sprig             
Ginger chopped                         1/2 "

Method:

1. Soak urad dal in water for 1 hour. Drain excess water and put in a mixer.
2. Grind together coarsely all ingr. in 'batter' and keep aside. ( do not add any water for grinding).
3. The batter should be thick and firm in consistency, as shown.
4. Mix in plantain flowers, onions,greenchillies, ginger, curry & coriander leaves. 
5. Shape into balls and let them rest for 1/2 an hour.
6. Heat oil for deep frying on medium flame. 
7. Flatten the vadas as shown with a hole in the centre (this cooks the insides better).
8. Deep fry to golden brown on medium fire (otherwise it will brown quickly leaving the inside uncooked).
9. Take out on a tissue to drain excess oil.
10. Serve hot with chutney of choice.
11. These vadas are very delicious and nutritious with high fibre content.

How to clean the flower:

1. Keep a bowl of buttermilk or plain water besides.
2. Take a little oil to grease your fingers now and then.
3. Open the petal one by one and you will get a bunch of flowerets embedded.
4. Remove the flowerets and hold them in your left hand in the same order.
5. Brush the tops a bit to open up and you will see stiff pistils jutting out.
6. Remove each pistil alongwith a small cap attached to it and repeat the same for all.
7. These pistils and the small white caps are too bitter and hard to cook so be very careful.
8. When all the flowerets have been treated, a tiny bulb will remain in the end which can be chopped and used.
9. Chop these flowerets and immerse in buttermilk or plain water to avoid browning.
10. Now they can be used to make curry, koottu, vada with urad dal or channa dal etc. 

GRILLED CHICKEN WITH BAKED VEGGIES AND GARLIC SAUCE..

 

RECIPE:

GRILLED CHICKEN :
Chicken (Tandoori cut)             1 kg ( around 6 pcs)
For the marination:
Thick Curds                               1 cup
Cumin pd                                    1 tsp
Pepper pd                                   2 tsp
Coriander pd                              2 tsp
Chilli pd                                      1 tsp
Chilli flakes                                1/2 tsp
Turmeric                                     1/4 tsp
Garlic & Ginger paste               1 tsp
Sesame oil                                 1 tbsp
Sugar                                          1/2 tsp 
Salt to taste
( Reserve 2 tbsp of this marination to be used later for the veggies) 
Method:

1. Wash, clean and pat dry the chicken pcs.; pierce the chicken with a fork all over.
2. In a mixing bowl take curd and whisk it thoroughly.
3. Mix in all the other ingr mentioned above and make a thick marination.
4. Coat the chicken all over with this marination and rest it for 4 to 6 hrs.(wrap a foil and keep in refrigerator)
5. Take it out an hour before serving and grill the chicken pcs in the oven at 180 degrees for 45 mts.
6. Turn the pcs every 15 mts and drizzle with butter/vegetable oil to give a crispy coating.
7. Serve hot with baked veggies and garlic sauce and ketchup

BAKED VEGGIES:
Carrots                         2
Beans                           10 - 12
Spring onions              6
Potatoes                      2
Lemon juice                1 tsp
Soya sauce                 1 tsp
Marination (above)      2 tbsp

Method:

1. Cut the potatoes and onions into cubes; stalks, beans and carrots into long strips.
2. Chop the leaves of spring onions finely.
3. Marinate all the veggies in the marination mix as above.  
4. Rest for an hour or two.
5. Bake them in a greased baking tray in the oven for half an hour.
6. Turn and toss aroung the pcs; drizzle with butter/sesame oil every 10 mts.
7. Once done, remove and serve with grilled chicken.

GARLIC SAUCE:
Hung curds                      1 cup
Garlic ( finely crushed)   4 pod
Sesame oil                       1 tbsp
Pepper pd                        2 tsp
Salt to taste
Lemon juice                    1/2 tsp
Method:

1. In a blender, whisk crushed garlic and sesame oil till frothy.
2. Mix in curds, pepper, salt, lemon juice and blend thoroughly.
3. Use it as a dip for grilled chicken and baked vegetables.

MIRCHI BHAJIA ..

RECIPE:

INGR:

Long big sized gr chillies                      10

(ask for bhajia mirch as they are

seeded only at the stem & less hot)

Roasted cumin pd                                  1/4 cup

Besan (chicpea flour)                             2 cups

Ajwain ( carom seeds )                          1 tsp

Hing ( asafoetida)                                   1/4 tsp

Red chilli pd                                            1/2 tsp

Garam masala/Chaat masala                1 tsp

Baking pd                                                1/2 tsp

Salt to taste

Oil for deep frying  

Method:

1. Wash the chillies and wipe with a paper towel.
2. Make a long slit on one side of the chilli as shown and keep aside.
3. Season the roasted cumin powder with salt.
4. Stuff this cumin masala into the chilli and let them rest.
5. In a mixing bowl take besan and mix in ajwain, salt, hing, red chilli pd, garam masala & bkg pd.
6. Make a smooth & thick batter with little water (so as to coat thickly on the bhajiya; it shouldn't fall off when lifted )
7. Heat oil for deep fry in a thick pan on medium heat.
8. Dip the chillis in the batter ( take hold of the stem and twirl around in the batter; this will give a uniform coating) and lower them in the hot oil.
9. Repeat for the rest of the chillis. Fry to golden brown on all sides.
10. Serve hot with green chutney, imli chutney or ketchup.