Khara Pongal( moong dal Khichidi)

Pongal is one of the popular harvest festival of south india,mainly Tamil nadu.Pongal falls in the mid-January every year and marks the suspicious beginning of Uttarayan-Sun's journey northwards.This pongal festival lasts for four days,Bogi festival,surva pongal,mattu pongal and kannum pongal. On this day people prepare various dishes based on rice which is newly harvested on the 1st day of pongal which is known as bogi festival.So next 3 days people prepare various delicacies with this rice like venn pongal,chakkarai pongal( sweet rice),khara pongal and many more. 

                 This pongal is almost like North indian Khichidi.Which is prepared with a combination of rice and dal.

Ingredients:
Basmathi rice or Broken basmathi rice/akki nucchu- 1 cup
Moong dal-1cup
Pepper-1/2 tsp
Pepper  crushed-1/2 tsp
Green chilly-2 slit
Ginger crushed-1/2 tsp
Turmeric powder-1/2 tsp
Ghee/clarified butter/oil-1tbsp
Salt to taste
For seasoning;
Mustard-1/2  tsp
Cumin-1/2 tsp
Cashew nut-10( cut into 2)
Curry leaves-1spring
Ghee-1tbsp

Method:-

• Wash and soak dal and rice together .
• Now add 6 cups of water along with soaked rice and dal,ginger,peppercorns,crushed pepper,green chilles,turmeric powder,Ghee and salt to taste.Cover and cook for about 10 minutes or just take 2 whistle and switch off the gas.
• Allow it to cool for 10-15 minutes.Now open the lid and stir the cooked contents.Add hot water if necessary and adjust salt . The cooked dal and rice should be more on fluid side as it absorbs the water and becomes tough when cool.The spoon should move freely when mixing,its like almost dropping consistency.
• Now take a small pan and add some ghee and put in mustard,jeera, cashew nuts and curry leaves.Put this over the Pongal and serve hot.
• Add some ghee while serving

Parangikai Kootu..An authentic tamil dish(lentil based curry)

Today i am here with an authentic tamil dish called Prangikai kootu.Kootu is lentil based semi solid dish almost like our famous south indian Sambar but sambar is (more liquid) .You can prepare this kootu with different combination of vegetables. Here i have used  Pumpkin along with two types of lentils which is bengal gram dal and green gram dal . Usually people in tamil nadu have it with boiled rice but it even goes well with Chapati or roti

Ingredients:-
Pumpkin-1/4kg
Chanadal-1/2cup
Moong dal-1/4cup
Turmeric-1/2tsp
Cumin-1/2tsp
Coconut grated-1tbsp
Sambar powder-1tsp
Garlic-2-3 cloves( crushed)
Ginger-1"pieces( crushed)
Jaggery-1tsp(optional)
Mustard-1tsp
Curry leaves-1spring
Urad dal-1tsp
Salt to taste
Ghee-2tsp

Method

• Remove the skin and cut pumpkin into small pieces.
• Now wash both the dals and pressure cook along with pumpkin,turmeric,salt,garlic,ginger,Sambar powder and 6 cups of water.
• Take 3 whistle and switch off the gas.
• Once the cooker is completely cooled down,open the lid and transfer the dal into big sauce pan.
• Now add little jaggery and coconut and bring to boil.
• Now for seasoning take a small pan add ghee or oil,put some mustard,jeera and urad dal. when the urad dal turns to light brown color add some curry leaves and switch off the gas and season the cooked dal.Yummy Kootu is ready to serve.
• Serve hot with rice or chapathi

Christmas Fruit cake/Rum cake

If you want to make a homemade rum cake from scratch, this is a simple, yet easy recipe to make. It's one you are certain to enjoy.Today i thought of sharing my Christmas fruit cake which i baked last year .I am damn sure that you can really enjoy this delicious and decadent fruit cake.It featues Raisins,Sultanas,Cashew nut ,Almonds Tutti fruitti,Candied Orange and lemon peel Dates...I am sure your guests will be asking for the recipe afterwards.It is pretty rich, so make sure you leave some room after your chirstmas lunch or dinner for a slice of this. It keep for about 3-5 days so its a great to make the day before you have guests. I know this is not the season but somehow i like it very much and would love to bake this whole year round.The recipe is very simple and believe me you are going to love this.

Ingredients

• 11/2cups Maida/all purpose flour
• 11/2tsp Baking powder
• 1cup Butter
• 11/2cup Sugar
• 1/2tsp Baking soda
• 3 Eggs
• 1tbsp Sultanas
• 10 Cashew nut
• 1/4cup Sugar for caramel
• 1cup Dark rum
• 1/4 cup Raisin
• 2 tbsp Candied Orange and lemon peel
• 1tsp Vanilla essence
• 10 Blanched Almonds
• 1 tbsp Tutti fruitti
• 5-6 Dates
• 1tsp Salt
• 1tsp Cinnamon Powder
• 1/2tsp Clove powder
• 1/4tsp Nutmeg Powder

Cooking Directions

1. Method of preparing dry fruits:
2. Finely chop all the the dry fruits and nuts and soak in enough dark rum in a large jar. There should be enough room in the jar once the fruits and rum are added.Secure cap tight and keep away at least a minimum of 24 hrs. You can make this a year ahead.I prepared this just a week ahead before baking.Do not forget to shake the jar one in a while.
3. Method of preparing caramel:
4. Heat a heavy bottom pan or nonstick pan.Add 1/4 cup of sugar and 2 tsp of water on medium heat,once the sugar turns to dark brown switch off the gas.Let it cool for sometime then slowly add 3 tbsp of water and boil until you get that nice thick dark brown syrup.cool it completely before using.
5. Method of making the cake:
6. Heat the oven to 165 c.Grease a 8" round cake tin and line the bottom and sides with baking Parchment Paper.
7. Sift flour,salt,mixed spice powder,baking powder and baking soda into a bowl.
8. Cream the butter and the sugar in a large mixing bowl and then mix in the vanilla essence until light and fluffy.
9. Now slowly add only the yolks and mix it well.
10. Then add the caramel and mix it thoroughly.
11. Now slowly add the beaten eggs and fold it slowly.
12. Add the sieve flour little in batches and combine till well blended.
13. Now mix in the dried fruits and nuts ( take out the nuts and peels add little flour to avoid sinking) Now using a spatula fold it gently into the batter.
14. Now pour the batter into the greased tin and bake in a preheated oven for 1 hour.
15. After 50 mins just insert a sharp knife just to check whether it is cooked or not.When you insert a knife it should come out clean.
16. Once done,Cool on a wire rack for 15 mins before removing the cake from the tin and carefully peel the paper.Use it after at least 7-8 hours.

Kulitha upkari (with a twist) and saru/Horse gram dry dish

  I love horse gram in any form whether its   Horsegram Idli(kulita idli,  horse gram) dosa .. or any types of curries We GSB's prepare lot of dishes with this gram especially on Saturdays.I don't know the real reason behind this but its a good  to have it on daily basis or at least once a week.Today i am here with two simple Konkani dishes from horse gram.In this recipe i have added little sambar powder and tomato to make this dish.I just love the flavour of this saru.Sometimes i have it like a soup.


Ingredients for horsegram upkari:


Horsegram-1/2cup
Coconut grating-1tbsp
sambar powder-1tsp
Onion-1 sliced
Tomato-1
Red chilly-2
Mustard-1/2tsp
Curry leaves-2springs
Salt to taste


Ingredients for saru:


Horsegram stock-2cups
Garlic-7-8 cloves
Red chilly-2
Salt to taste

Horsegram upkari

Method of Making Horsegram upkari:

• soak Horsegram overnight.
• Next day pressure cook for 30 mins or until 3 whistle by adding 5 cups of water.
• Once it is cooked strain the stock and keep this for making saru
• Now take a thick sauce pan and add 3tsp of coconut oil or any vegetable oil.Let it heat,then drop some mustard followed by red chillies,curry leaves,sliced onion,tomato and sambar powder and stir it well.
• Lastly add cooked horsegram and salt to taste.
• Cover for 5 mins on low flame.
• Sprinkle grated coconut and switch off the gas.
• Horsegram upkari is ready to serve.

Method of making saru:

• Take a vessel and put in strained stock of horsegram and salt to taste and bring to boil.
• Now for tempering take a small pan add some coconut or vegetable oil and heat.add crushed garlic and saute till it turns to light brown color.Now immediately add green chilly pieces and toss it for a second and add this to boiled hourse gram stock.
• Saru is ready to serve.                                                                                                                    

                                                                                                                       

Kheema Parata(Minced meat)

I am here with one more famous parata from Punjab,which is not only available in Punjab but quite famous in Paratey wali galli in Delhi and also in our neighbouring country Pakistan.This parata is stuffed with lamb mince which makes a perfect choice for your lunch box.This is very simple and easy to make.My kids just love this parata.So normally i prepare them whenever i am free and freeze  so whenever they feel like having they just take it out and micro Or you can prepare this minced meat stuffing in advance and store it in the freezer for later use.

Ingredients( for kheema stuffing)
For 10 Paratas you need
Kheema-1/2kg
Potato(optional)-2( boiled and Mashed)
Besan/chick pea flour-1tbsp( Roasted)
Garam masala power-2tsp
Ginger-Garlic paste1tbsp
Red chilly powder-2tsp
Pudina-2tbsp( chopped)
Cumin seeds/Jeera-1tsp
Turmeric-1/4tsp
Salt to taste
Ghee or oil for frying

Method:

• Heat oil in a shallow pan add cumin seeds when hot .Let it crackle for a second then add onions and stir until translucent .
• Now add ginger garlic paste and fry till the raw smell goes.
• Now add garam masala,red chilly powder, turmeric powder and saute for a second.
• Now its time to add minced meat and salt to taste.Mix it well and cover it with a lid.Cook until all the juices dry out and the meat is tender.We want the stuffing to be dry so while making paratas it won't come out.
• Once it is cooked add roasted besan , mashed potato and chopped mint leaves.Mix it well and switch off the gas.
• You can make this a day before because it should  be cooled completely .

Ingredients (for dough)
Whole wheat flour-4 cups
Ajwain-1/2tsp
Ghee-1tbsp
Oil-2tsp
Salt to taste
Warm water for Kneading about 2 cups or as required

• Knead the dough by first mixing ajwain,salt and oil to the the flour.Now slowly add warm water to the dry ingredients mixing the flour at the same time.Knead well to form soft dough.Make a depression in the centre and add ghee.Knead again.Cover with a wet cloth and keep aside for 30 minutes.

Method :-

• Divide the dough into 10 balls.Dust a wooden board or flat surface with some flour.Now roll the dough ball into 4"disk .Spread 1tbsp of keema stuffing on the disk and seal it.

• Repeat the procedure for all the other balls of dough.
• Now dust the wooden surface again and roll each stuffed dough into a 6" parata.Gently roll the paratas other wise the stuffing will leak out.
• Heat a tsp of ghee or oil on a tawa/griddle.Fry each parata for about 2 mins per side on medium flame.The parata should have brown flecks on the surface.
• Serve hot with thick curd and pickle.

Eggless Caramel Pudding

I never thought of making Caramel pudding without eggs but a week ago i wanted to post some dessert in one of my vegetarian food group and i wanted to prepare something which is simple and no one ever tried there before and thats how i thought of trying this pudding which is very simple and easy to make.All you need is little corn flour and china grass.I tried it with cornflour before but this time just added a tsp of china grass which makes this pudding deliciously sweet and amazingly gorgeous ,is truly a wonderful treat for the whole family.yes my family is in love with this eggless caramel pudding and i assure even yours will like it equally .Just give it a try and sit back and relish the taste.

Ingredients:

Milk-1/2 litre

Vanilla custard powder-1tbsp

China grass-1tsp

Sugar-1/2cup

Sugar-1tbsp for caramel

Method: 

• First mix the custard powder in a 1/2 cup of cold milk,boil the remaining milk with 1/2 cup of sugar,when it comes to a boil add 1tsp of powdered china grass,cook for 5 minutes.Add dissolved custard powder mixture and cook till thick.

• In a pan add 1tbsp sugar for caramelizing with 1tsp of water and Cook till sugar turns to dark brown, immediately transfer this to pudding mould and spread the syrup all over the mould. You can use small moulds.Here i have used 3 small moulds,1big and 2small sized moulds.Once you are done with your caramel pour the custard sauce and set for 2-3 hours in the refrigerator before serving.Before serving make sure to loosen the sides and over turn on the plate.

Egg-less Mango Mousse

Today i am here with one interesting  mango dessert which is very easy and tasty "Eggless Mango Mousse".Usually Mousse contains eggs which gives nice creamy texture to this dish but in this is absolutely egg less mousse,here egg is substituted with condensed milk and i have not used gelatin in this but normally i do use gelatin when i prepare my mousse with eggs.But this time i just wanted to try this type without using my gas or micro which i normally use while making at least to boil my milk .It has a nice thick creamy texture which i am sure everyone will enjoy especially vegetarian.I have tried this combo for the 1st time and believe me the flavour of mango enhances the taste of this mousse.I tried it for the 1st time and we all loved it a lot.

Ingredients:-

Mango cubes-2 cup
Condense milk-1cup

whipped cream-1cup

Lemon juice-1tsp

Sugar-1/2 cup

Method:-

• Blend mango pieces,lemon juice and sugar in a blender till sugar dissolves completely by adding little  milk.
• Now refrigerate this puree for an hour to cool .
• After an hour Whip the cream till its light and smooth.
• Now fold the puree into the whipped cream very gently.Mix it well ,you will get nice thick creamy texture(you can use your electric mixer too.For this you need some ice cubes.Method is simple .Just Put the mixing bowl inside the cold one with the ice and begin mixing the mango puree with condensed milk,sugar and lemon juice.slowly the mixture will begin to thicken and then it will be like thick whipped cream.Now gently add the cream and blend it again.It will take about 5 minutes.Stop and divide the mousse into cups .I have used some mango pieces but you can serve without that too.
• Refrigerate for at least for 2hours.
• Your egg less mango mousse is ready.

Note; Those who are allergic to raw eggs ,kids with poor immune system should avoid eating raw eggs especially in summer.

Rice-Rava dosa

I am here with one more crispy rava dosa.I love this dosa because its very simple and quick to make.This dosa is very popular in south india but of course with different combinations.My version of dosa is simple and worth trying .This is our family recipe of rava dosa .Usually people add rice flour with rava and maida but my mom used to prepare this dosas  with left over batter of  Paan polo(neer dosey in kannada, In this dosa too i have used  left over paan pola batter without coconut .So i am here with my version of Rava dosa in which i have used rice batter instead of  rice flour which is easy to make and crispy like our normal rava dosa.

Ingredients:
Raw rice/dosa rice-1cup
Rava/semolina-1/2 cup
Jeera/cumin-1tsp
Onion-1 chopped finely
Green chilly-2 chopped finely
Coriander leaves(optional)
Salt to taste

Method:-

• Soak rice for about 1hour and grind to smooth paste.
• Now mix rava little at a time to avoid any lumps to the rice batter.
• Now add about 3 cups of water.The batter should be  VERY thin, almost like a watery consistency.

• Now add all the remaining ingredients and start preparing dosas.

• Heat a griddle or non-stick dosa pan and spread little batter and spread it slowly unlike our normal dosas.The spreading  of this dosa is bit tricky so keep trying until you succeed.
• Fry on both side using oil or ghee till crisp.

Serve hot with any of the chutneys.I personally prefer dry chutney with this.

If you are using  Paan polo(neer dosey ) batter : for 2cups of batter  add jeera1/2tsp,maida 1tbsp,rava-1cup and salt to taste and proceed.

Raw Jackfruit Kofta Curry

I prepared this dish almost a month back as i was busy all these days i couldn't post.Actually 1st i tried Raw jackfruit croquette with this dish and it was so yummy so tried this dish.It was really came out very well as i thought.

Ingredients:
jackfruit croquette-10
Onion-4
Red chilly powder-2tsp
Tomatoes-2
Ginger- garlic paste-1tbsp
Cardamom-3
Cloves-6
Cinnamon-2( 1"piece)
Coconut-1tbsp
Kasoori meethi-2tsp
Ghee or oil-1tbsp
Salt to taste
Sugar-1tsp(optional)

Raw jackfruit croquette

• I have not mentioned the procedure of making croquettes/ koftas as it is already there in my blog so today i just tell you how to make the gravy so please click on the link for the detailed recipe of making  koftas.

Method of making gravy for koftas:

• Grind  3onions ,coconut,tomatoes,cardamom,cloves and cinnamon to fine paste.
• Heat ghee or oil in a sauce pan add  remaining one onion chopped and fry until it changes to light brown.
• Now add ginger-garlic paste and fry  till the raw smell goes away.
• Add in ground masala paste along with  karoori methi,sugar and salt and stir it again till the oil floats on top.
• Now add 2 cups of water and the  Raw jackfruit croquette and allow it to boil on slow fire for 10 mins or till the gravy is semi dry.
• Garnish with coriander leaves and serve hot with roti or Ghee rice.

Instant chocolate brownie ( microwave)

My son was after me to bake some chocolate cake for him.So instead of cake  i made this gooey  Instant chocolate brownie for him.This is very easy and quick to make in the microwave.I really liked the texture,nice gooey  chocolatey  and my son is very happy to see this :) ..This is instant brownies as i have used marie biscuits just to try something quick and easy... . I have seen so many instant brownie recipes but never tried one but this is an absolute delight .

Ingredients:-
Marie biscuit-25(Coarsely powdered)
Sugar-3/4 cup( powdered)
Unsalted Butter-1 cup( melted)
Milk-1cup
Roasted almonds,cashew nuts and walnuts-1cup(slightly crushed )
Cocoa powder-1cup
Baking powder- 1/2tsp
Tutti fruitti -2tsp


Method:-

• Take melted  butter and sugar in a bowl and beat it well until sugar dissolves completely and the mixture becomes smooth and creamy.
• Mix in milk and baking powder and  cocoa powder blend it well.
• Now add marie biscuit powder and fold it in the mixture.
• Grease the microwave safe dish and sprinkle some maida.
• Now pour the mixture to the dish and add the nuts and tutti fruitti
• Microwave on high(100%) for 3mins and then 2 mins on 90% power.
• Let it stand for 2 mins in the microwave.
• Now its ready to serve.
• You can serve it hot or cold with vanilla ice cream or chocolate sauce

Serving suggestion:
serve with chocolate sauce or with plain vanilla ice cream

Ponsa gharai(Jackfruit payasam).... a Konkani delight

Today i am here with one more konkani dish and my all time favourite payasam/Godshey withJackfruit ,we call it  " Ponsa Gharai ".Gharai is a payasam prepared using jackfruit bulbs cooked in jaggery and coconut milk.Every season at least once my mom used to prepare this dish.My dad used to drink this in a mug rather than eating with a spoon.

 Ingredients:
Jackfruit-2cups(cut into pieces)
Jaggery-1cup or to taste
Coconut grated-2cups
Basmathi rice-1tbsp
Cashew nuts for garnishing
Salt-1/2tsp

Method

• Soak rice for about 30 mins.After 30 mins grind it along with coconut to smooth paste by adding 3cups of water and keep aside.

Add caption

• In a big sauce pan add 4 cups of water add jaggery,few cashenut pieces and jackfruit pieces, cook until jackfruit pieces are soft but not mushy.You should feel the whole pieces.
• Now add the ground paste and bring to boil.Just one boil is enough.Switch off the gas.
• Garnish it with Cashew nut and serve hot or cold.

           

Pansa idli (jackfruit idlis)

Yesterday i posted Mulik and today sweet idli with jackfruit.Both are absolute konkani delight.My son love this idli a lot so was after me from many days infact he was waiting for this season specially to relish this dish.Usually i use overripe jackfruit or soft variety( tulvo) which makes this idli more tasty and its very easy to grind.So without wasting much time  let me start with the ingredients because i am not very sure about our power it may go anytime.we are badly effected with a power problem so i get only few hours per day to work on my blog

Ingrediens:-

Idli rava-2cups

Jackfruit bulbs-10-12

Jaggery-1cup or to taste

Coconut-1cup(grated)

Salt-1tsp

Few pieces of cashew-nuts for garnishing 

Method

• I have used organic dark brown color jaggery which gives fantastic color to this dish and very healthy too.
• Now grind coconut and jaggery along with jackfruit puces to smooth paste.

• Now wash and Idli rava and slowly mix little by little to avoid any lumps with the ground jackfruit paste.
• The paste should be thick so be careful while adding water.
• Keep this batter at least 1hour to set.
• After an hour start steaming this as normal we steam our normal idlies in a idli cooker and garnish with cashew nut pieces.
• Steam this for 20 mins.
• Serve hot with dollops of home made butter.

Ponsa (jackfruit) mulik

Summer is the season where you enjoy so many fruits like mangoes,watermelons,musk melons and of course  jackfruits.I love jackfruit especially barko type which is slightly hard compared to other variety that is tulvo which is very soft and little difficult to swallow.I really enjoy making so many dishes from this fruit.We konkanis make so many dishes from tender and ripe jackfruit like idli,mulik,payasam/garayi ,muddo,patholi,pappad,chips ..etc...
Today i am here with one of my favourite  jackfruit snack ie Ponsa Mulik as we call in konkani .Its  a soft sweet type bondas or you can call it jackfruit fritters ,which is usually served as a evening snack .

              In this dish i have used soft and mushy variety jackfruits we call it  tulvo in konkani .this variety is perfect to make these type dishes. I really thank to my son who enjoys climbing trees especially to pluck these jackfruits for me.I really enjoy making dishes with jackfruit which is my favourite too!

Ingredients:
jackfruit-11/2cups (10 bulbs)
Raw rice-1/2cup
Wheat semolina/soji/bombay rava-1 cup
Grated coconut-1cup
Jaggery-1cup or to taste
Salt-1/2tsp
oil for frying

Method:

•  I have used organic jaggery which has lovely dark brown color and awesome taste.Powder jaggery and grind it along with all the other ingredients except bombay rava to smooth  paste with 1/2 cup of water.

 You have to deseed before using it.You can use that seeds for making curries ,cutlets or desserts which i am going to post soon..

• Add wheat semolina/soji little by little and mix.Make a mixture of thick consistency so its easy to make a ball while frying.
• Now heat a oil in a pan  and start dropping one by one marble sized lump/ball in the oil.
• When it turns to dark golden take it out from the pan .
• Serve hot as a snack . 
• 

Saucy Crab

Today i got huge crabs which is my all time favourite seafood.I wanted to prepare something unusual dish without coconut and less spicy.Then i remember one dish my mom always used to make with other seafood For example :prawns ,clams or any other shell fish but she never prepared it with crabs so thought of trying that dish of her with my  crabs.
    My amma (mother) is a fantastic cook,coming from a small fishing village in the state of God's own country 'Kerala',She made a excellent dishes with seafood in which she is a master.

This recipe is very simple and less spicy compared to my earlier post  of  Kurla alley piyava Gashi/konkani style crab curry.


Ingredients:-
Crab-4
Onion-4( chopped finely)
Tomato-1( chopped finely)
Ginger paste-2tsp
Garlic paste-2tsp
Green chilly-4-5 slit
Turmeric-1/2tsp
Chilly powder-1/2 tsp
Tamarind pulp-1tsp
Cooking oil-1tbsp
Salt to taste

How to clean the crab:-

• Place the crab on the flat surface ,belly side up.
• Now you will see triangular -shaped belly flap,just pull that off  by holding the belly part tightly with your left hand and with your right hand  thumb try to pull off the shell like how you open the tiffin box and shell comes out easily.
• Now with a creaser cut off the ends of the legs and separate the claws from the crab.
• Now pull off the spongy gills and small paddles which is over the belly of crab.
• Now wash it under the water and cut into half from the centre of the belly to two pieces and keep aside.

Method:-

• Heat up your pan and add cooking oil.
• Stir fry the onions until they are light pink.
• Now add tomatoes and red chilly powder, keep stirring until tomatoes are soft and mushy.
• Now add Ginger and garlic paste and saute till you get nice aroma.
• Its time to add  some green chillies and turmeric and give a nice stir.
• When all the spices are done now its time to add pieces of crab along with tamarind paste and salt.
• Now add a cup of water,cover and cook on a low flame for 10 mins or till you get nice thick saucy crabs.

Serve hot with plain rice