Coconut Rice

Coconut Rice

A simple, easy, delicious rice recipe made with few ingredients in your kitchen. A South Indian Special variety rice which we make for Aadi Perukku, Kannu Pongal, Navaratri etc.

Ingredients:

Cooked rice - 1 cup

Grated coconut - 1/3 cup

Coconut oil/ refined oil - 1.5 tablespoons

Mustard seeds- 1.5 tsp

Urud dal - 1 tsp

Red chilli- 3-5

Peanuts - 2 tablespoons

Asafatedia - a pinch

Curry leaves few

Salt to taste

Method:

# Heat a pan add oil, add peanuts fry well. Remove in a separate plate. In the same pan add mustard seeds let it splutter well add urud dal once it slightly changes colour add red chilli, grated coconut and saute well on medium flame it should not change its colour, add salt, asafoetida, curry leaves and switch off the flame. Add the fried peanuts 

# Mix cooked rice with coconut seasoning.

Coconut Rice is ready to serve.

Please do try and provide your comments.

Thank U!

Ven Pongal

Ven Pongal

Ven Pongal / Kara Pongal is very easy and fast to prepare. This can also be offered as a Neivedayam to Ambal for Navaratri.

 Rice recipes are a staple food of South India. We South Indian's prepare this Ven Pongal for breakfast as it is very light, healthy and delicious. 

Traditionally whole pepper and cumin seeds/ jeera are fried in ghee  and mixed with Pongal. I prefer roasted pepper and jeera powder. (homemade)

Ingredients:

Raw rice - 1 cup

Moong dal - 1/2 cup

Roasted pepper powder - 1/2 tsp

Roasted Cumin / jeera powder - 1/2 tsp

Cashew - 7-8 nos

Asafatedia - 1/4 tsp

Ghee - 2.5 tablespoons

Finely chopped ginger - 1/2 tsp

Curry leaves - few

Salt to taste

Method:

# Wash rice and moong dal. Add 2.5 cups of water and pressure cook for 3-4 whistles.

# Let the pressure release. Mash the rice and moong dal mixture.

# Heat a pan add ghee, fry cashew to slight golden colour add pepper and cumin powder, asafoetida, chopped ginger, curry leaves. Scard well pour the seasoning in Pongal. Add salt mix well. 

Serve with Sambar and chutney. 

Please do try and provide your comments.

Thank U!

Kadamba Sadam

Kadamba Sadam

Kadamba Sadam is a medley of vegetables, legumes, rice, lentils with freshly grounded spices. 

 This is a one pot meal perfect for a lunch box.

 This recipe is slightly different from normal Sambar Sadam and Bisiebele bath. 

For Kadamba Sadam we use only Country Vegetables ( Nattu kaikare) with freshly grounded spices. 

You can also add fried turkey berries (sundakkai) while tempering which gives authentic taste to Kadamba Sadam. 

Today I used vegetables:  Ash gourd, yellow pumpkin, cluster beans, raw banana, chow chow. 

Legumes: grean peas, red eye beans.

Ingredients:

Vegetables - 1 cup

Raw rice - 1.5 cups

Tamarind - medium size gooseberry 

Toor dal - 1/4 cup

Salt to taste

Turmeric powder - 1/4 tsp

Ghee- 1 tsp

Asafatedia - 1/4 tsp

Legumes:

Black eyed beans - 2 tablespoons

Green peas - 2 tablespoons.

Spices:

Dhania/ Corriader seeds - 1.5 tablespoons

Channa dal - 1 tsp

Pepper corns - 7-8 nos

Fenugreek seeds - 1/4 tsp

Red chillies - 4-5 nos

Grated coconut - 2 tablespoons

Curry leaves - handful 

Tempering:

Mustard - 1 tsp

Curry leaves - few

Corriader leaves - few

Oil - 2 tsp

Method:

# Wash and chop the vegetables in square diced shape.

# Soak tamarind in 1/2 cup of water. Squize tamarind extract to get tamarind juice.

# Cook vegetables, legumes. Donot over cook them.

# In 1 tsp of oil roast the spices for spice powder.

(Corriader seeds, Fenugreek seeds, channa dal, pepper, red chillies, grated coconut, curry leaves.)

Allow it to cool for some time and make a fine powder.

# Wash rice and toor dal and pressure cook for 4-5 whistles/ until they are cooked well.

# Heat a pan add oil, mustard seeds let is splutter well add curry leaves scard well...add cooked vegetables, legumes, tamarind juice, salt and allow it to boil for 5-7 minutes until the raw smell of tamarind goes. 

# Add freshly grinded spice powder and boil for 2-3 minutes.

# Mash cooked dal and rice well, add to the boiling vegetables in tamarind sauce.

# Add asafoetida and mix well. Switch off the flame.

# Add chopped coriander leaves and curry leaves.

# Add a dollop of ghee and serve.

Please do try and provide your comments.

Thank U!

Curd Rice / Thayir Sadam

Curd Rice / Thayir Sadam

Hello Everyone!

Curd Rice / Thayir Sadam is an authentic South Indian delicacy.  This is a simple, easy recipe which can be offered as a Neivedayam during Navratri. 

Ingredients:

Raw rice - 1 cup

Milk - 1 cup

Water - 3/4 cup

Fresh Curd - 1/2 cup

Asafatedia - a pinch

Curry leaves and Corriader leaves - few

Salt - to taste

For Seasoning:

Mustard seeds - 1 tsp

Channa dal - 1/2 tsp

Green chillies - 1 chopped

Ginger - 1/2 inch finely chopped

Oil - 1 tsp

Curry leaves - few

Method:

# Wash rice add water + milk and pressure cook for 3 whistle.

# Mash the cooked rice allow it to cool down. Add 1/4 cup of milk, salt mix well.

# For tempering heat a pan add oil, add mustard let it splutter well, then add channa dal let it slightly change colour, add  green chillies, ginger, curry leaves, asafoetida. Switch off the flame and pour the seasoning in the cooked rice mixture. Add chopped coriander leaves and curry leaves.

# Add curd mix well.

Serve with pickle.

Please do try and provide your comments.

Thank U!

Pav Buns (water roux method)

Pav Buns (water roux method)

Pav Buns are delicious when served with bhaaji or potato curry. These are made with whole wheat flour and sweetner used to make buns are jaggery powder with roux method / tangzhong method which gives a super soft texture.

Water roux method is a combination of water and flour which is cooked to form a custard. The custard is used in making buns, bread etc.

Ingredients:

To make custard:

Whole Wheat flour - 1.5 tablespoons

Water - 1/4 cup ( slightly 1 tablespoon more)

Pav Buns:

Whole Wheat flour -250 gms / 2 cups approx

Instant active dry yeast - 1.5 tsp

Jaggery powder - 1 tablespoon

Oil - 2 tablespoons

Salt - 1.5 tsp

Milk powder - 2 tablespoons

Milk - 1 tsp (brush before you bake)

Butter - 1 tsp (apply after you bake)

Water - 1/2 cup + as required.

Method:

# To make water roux method mix flour + water without lumps, cook on medium flame until it becomes a smooth custard. Cover with cling wrap. Allow it to cool down completely.

# Mix whole wheat flour, yeast, milk powder, jaggery powder, salt, wheat custard.

# Add water 1/4 cup and start kneading. It will be sticky in texture add 1 tsp of oil in intervals and sprinkle water as required.

# It takes 15-17 minutes to make a smooth, elastic dough.

# Apply oil and place the dough in well greased bowl for proofing. It takes 45 minutes-1 hr.

# Once dough doubles in size punch down remove excess air add 1 tsp of oil and knead for 2-3 minutes.

# Grease the baking tin. Divide the dough in balls and place in the baking tin with a gap as the dough expands / 2nd proofing. (Baking tin size 8×3). Cover it for proofing for 20-25 minutes.

# Preheat microwave convection oven@190'c.

# Apply milk wash and bake @ same temperature for 20-22 minutes.

# Once baked well apply butter. Allow it to cool for some time and demold. Allow it to cool down completely on wire rack.

Whole Wheat Pav Buns are ready to serve.

Please do try and provide your comments.

Whole Wheat Bread (Water Roux Method)

Whole Wheat Bread (Water Roux Method)

Good Morning!

Baked a whole wheat bread with water roux method / Tangzhong Method. This method gives a soft, crumb texture to the bread. 

In this method make a smooth custard with water and wheat flour. 1 part wheat flour + 5 parts of water...you may use half water + half milk.

Bread tin size 7×3.

Ingredients:

Whole Wheat flour - 200 gms

Instant active dry yeast - 1 tsp

Jaggery powder - 1 tablespoon

Salt - 1 tsp

Oil - 1 tablespoon

Milk - 1/4 cup

Milk + jaggery powder - 1 tsp (brush before baking the bread)

Butter - 1 tsp

Water - 1/2 cup / as required

To make Water Roux

Whole Wheat flour - 1.5 tablespoons

Water - 1/4 cup

Method:

# To make custard with roux method add water and flour without lumps. Cook on a medium flame to form custard. Cling wrap to avoid drying up. 

# Mix whole wheat flour, jaggery powder, yeast, salt, custard (water roux), milk.

# Make a smooth dough by adding little water and oil. 

# Cover it in well greased bowl. It will take 45 minutes - 1 hr to proof. 

# Once it doubles in size remove the bubbles and punch down for 2-3 minutes.

# Grease the baking tin well.

# Give a log shape to the dough. Place the log into the bread tin. Allow it to proof well/ until it reaches the rim of the pan. Cover the pan.

# 10 minutes before it reaches the rim of the baking tin preheat the convention oven @ 190'c.

# Brush milk+ jaggery powder to the bread. Bake at same temperature for 30-35 minutes.

# Once baked apply butter.

# After 10-12 minutes loosen the sides of baking tin and demold the bread on a wire rack.

# Allow it to cool down completely.

# It takes 3-4 hrs. Slice the bread and enjoy.

Please do try and provide your comments.

Thank U!

Kofta (Airfried Version)

Kofta (Airfried Version)

Kofta's are fried vegetable dumping / stuffed dumping's which are served with creamy malai / tomato gravy. A delicious recipe when served with any Indian bread, rice or pulav. 

This is an Airfried recipe with zero oil to fry koftas...yes used 2 tsp of oil to make tomato gravy to serve koftas.

Ingredients to make Kofta:

Palak leaves - 1/2 bunch

Fenugreek leaves - 1/4 bunch

Mawa - 2 tablespoons

Rava / semolina - 1 tablespoon

Gram flour - 3 tablespoons

Red chilli powder - 1/4 tsp

Turmeric powder - 1/4 tsp

Garam masala - 1/4 tsp

Water - 2 tablespoons / as required

Salt to taste

Tomato gravy:

Onion - 2 medium size

Tomatoes - 3 nos

Ginger - 1 inch

Oil - 2 tsp

Jeera - 1 tsp

Turmeric powder - 1/4 tsp

Red chilli powder - 1/4 tsp

Jeera powder - 1/2 tsp

Corriader powder - 1 tsp

Garam masala - 1 tsp

Salt to taste

Corriader leaves for garnish

Method:

# Wash and chop palak, fenugreek leaves.

# Mix palak, fenugreek leaves, rava, gram flour, all dry masalas, Mawa, sprinkle little water and make a soft dough.

# Make small marble size balls and Airfry @200'c for 15-17 minutes. Inbetween just check.

# To make gravy...make a fine paste of onion and ginger. 

# Make tomato puree.

# Heat oil in a pan, add jeera let it splutter add onion paste saute well add tomato puree, all dry masala's with 1/4 cup of water and boil on medium flame until the raw smell goes and the gravy becomes little thick.

# You may add water according to the consistency... add Airfried palak koftas and switch off the flame. Garnish with coriander leaves and serve.

Please do try and provide your comments.

Thank U!