Rawa pongal

Ingredients required

To temper

• 5-6 tsp of ghee
• 2 tsp finely chopped ginger pieces
• 1/2 tsp perungayam
• 1 tsp whole peppercorn
• 1 tsp whole cumin seeds
• Few curry leaves
• Few cashewnuts, broken

others

• 1/4 cup moong dal, boiled
• 1 cup sooji rawa (roasted in kadaai till light brown colour)
• Salt, per taste

Tawa cooked Potato roast

This special potato roast is prepared in tawa, can be done in minutes.  Just because of the fact that base of tawa is huge, potatos get evenly spread, thereby aiding in fast cooking unlike kadaai, where potato pieces line in one above another resulting in very sluggish preparation.  But one should be careful while tempering, just try to stay away as far as u can ;)

Ingredients required

For temper

• 3 tsp of oil
• 1/2 tsp rai/mustard seeds
• 1/2 tsp chana dal
• 1/2 tsp urad dal
• Few curry leaves and one dry red chilly finely chopped

Others

• 1 tsp idly milaga podi/idly kara podi
• 1/2 tsp hing/perungayam
• 1/2 tsp jeera powder
• 1/2 tsp pepper
• Salt, as per taste
• 1/2 cup of parboiled potatos, cut into cubes

Method

Heat oil in tawa, add ingredients for temper one by one.  Careful while doing this step

After adding tempering, sprinkle idly milaga podi, and add potato pieces

Mix them well and cook them on moderate flame

Add in other powders, adjust salt.

Cook till done and serve hot

Hmm... it went super delecious with sambhar saadham... Do give this simple dish an quick try!!!

Inippu paniyaram

Ever thought of making sweet paniyarams in an instant method, where u dont even need batters? Yes, happily you can :) My daughter, who always demands sweets, really  luved this version.  Do try and let me know...

Ingredients required

• 3/4 cup of Aashirvaad wheat flour
• 1/4 cup of maida
• 1/4 cup milk powder
• 1/2 tsp of green cardamon powder
• 8-10 dry raisins
• 4-5 almonds, crushed
• 4 tsp of dry coconut powder
• Pinch of salt
• 1/2 tsp of Baking powder
• 1 cup of jaggery syrup (completelly suiting ur taste buds level)

Method

Sift in flour with baking powder, wheat flour.  Add milk powder, cardamon powder, raisins, nuts, coconut powder and salt.  Mix well.  Alternatively prepare jaggery syrup by mixing broken jaggery pieces in hot water(which is later filtered) Now add this syrup to our dry ingredient-mix and prepare a batter which  should resemble dosa batter-like consistency.  Rest this batter for fifteen minutes, after which you may pour them into kulipaniyaram pan, cooking on moderate heat. 

Serve hot with jam topped over.  Hmm... superdelecious...

 I am sending this recipe to Nivedham's Breakfast mission, CookCookandCook andThoushaltcook 

Puliogare rice

Puliogare rice is my all-time-favourite.  Making this is not quite easy,  needs correct composition of spices in its masala and also the imli added should be reduced to its proper paste-like consistency.  But with practice and patience, I assure, u guys, can make excellant puliogare.

Ingredients required

• Cooked rice two cups
• Puliogare powder-1/4 cup
• Salt- 1 tsp
• 1/2 cup of tamarind extract (Made out of lemon-sized tamarind ball)
• Haldi/turmeric powder-1/2 tsp 

To temper

• 7-8 tsp oil
• 1/2 tsp rai/mustard seeds
• 1/2 tsp chana dal
• 1/2 tsp split urad dal
• 10-12 broken cashewnuts
• Few sprigs of curry leaves
• 3-4 broken dry red chillies

Method

Heat oil in kadaai, add ingredients for temper one by one.

Then, add in tamarind water.  Tune on moderate to high heat such that tamarind water evaportes and becomes thick paste-like consistency, drizzling oil at top.  This will take time for ten to fifteen minutes.

When imli reduces as shown below pic, add turmeric powder and salt.. cook for two minutes.  Switch off the flame

Add in puliogare powder and adjust salt accordingly.  Add in cooked rice.  It is to be noted that either rice or puliogare paste should be cool/room temperature.  If both rice and paste are hot, then puliogare rice will turn wet and soggy.  One gentle advice is that in such cases, bring them both straight under ceiling fan for twenty minutes and then mix them.  This can really help in creating right rice texture..

Wowieeee puliogare rice was very yummy, I myself finished it all!!!

Guys, do give a try and let me know.....

Kovaikkai stir-fry

This lovely delecious side-dish goes very good with any podi sadham/dry flavoured rice

Ingredients required

• 1 cup of kovaikkai
• Oil, as required

To temper

• 3 tsp of oil
• 1/2 tsp of rai/mustard seeds
• 1 tsp whole cumin seeds
• 2 tsp of dry kasoori methi
• 2-3 slit green chillies 
• 1 tsp of Everest chicken masala (Go ahead and try guys...this has aromatic combo of spices which shud be relished by all)
• 1/2 tsp salt
• 1 tsp ginger-garlic paste
• Pinch of haldi/turmeric powder

Method

Atfirst, cut kovaikkai the both side-ends

Then finely chop them vertically to get fingerchips-look

Next step would be to semi-fry or deep fry these finger-like-kovaikkai till it turns golden brown, set aside.

I semi-fried it !

In a kadaai, add all ingredients for temper one by one, toss the fried kovaikkai well around masala.

Simmer for few minutes and serve hot with any rice

Was very tasty