அவல் பாயசம்!!!

AVAL PAYASAM [RICE FLAKES PAYASAM]:

Serving this delicious dessert [payasam] prepared with rice flakes is a nice way to treat your guests graciously at the end of a fantastic meal! This payasam can be prepared with red rice flakes also!

 

 

 

Ingredients:

 Aval – half cup

 Sago [javvarisi]- 2 tbsp

 Raw rice- 1 tbsp

 Ghee- 3 tbsp

 Cardamom powder- half sp

 Sugar- 1 ½ cups

 Warm Milk-1 litre

 Cashew nuts-8

 Poppy seeds [optional] - 1 tsp

 Raisins- 1 tbsp

 Cashew nuts for frying-2 tbsp

Procedure:

 Heat a pan and pour 1 tbsp of ghee.

 Add the aval, sago and the rice and fry them on slow fire until they become slightly golden brown.

 When cooled, powder them coarsely.

 Soak this powder in the slightly warm milk mixing thoroughly without any lumps.

 Let it stand for 15 minutes.

 By this time the powder will be absorbed in the milk.

 Mix well and pour it in a vessel.

 The mixture must be watery.

 If the mixture is too thickened, some more milk must be added.

 Boil it on slow fire.

 It will be cooked immediately.

 Grind the cashew nuts and poppy seeds with some milk to a fine paste.

 Add this to the boiling milk and mix well.

 Finally add the sugar and the cardamom powder.

 Boil for some minutes.

 Finally add the fried cashew nuts and the raisins with the ghee.

 

JEERAGA RASAM!!

Though this rasam is very different, It is  quite easy to prepare .  Red ripe tomatoes are needed for this rasam.  They must be juicy . Any kind of poriyal or kootu goes well with this rasam.

 

 

ஜீரக ரசம் 

Ingredients needed:

 Tomatoes [ medium size]-5

Tamarind- a gooseberry size

Curry leaves- 1 arc

Cummin seeds- half tsp

Mustard seeds- 1 tsp

Asafoetida- a small piece

Turmeric powder0- half sp

Salt to taste

Tuar dal- 1 tbsp

Oil- 1 tbsp

Red chilli- 1 

Procedure:

Soak the tamarind in a cup of warm water for 30 minutes and then extract its juice.

Soak the dal in a little water for half an hour.

Cut the tomatoes in to small pieces.

with this, add the soaked dal, curry leaves, cummin seeds, turmeric powder and the red chilli and grind them coarsely.

Add the tamarind juice and enough salt to the mixture and mix well.

The mixture should be 4 to 5 cups.

Heat a pan and pour the oil.

when the oil becomes hot, add the asafoetida and mustard seeds.

When they start to splutter, pour the rasam mixture.

Let it simmer for 3 minutes.

Now the delicious Jeeraga rasam is ready for serving!!

DRUMSTICK LEAVES ADAI!!

After a little gap, I have come again to my recipes.

This time, I am going to give an  adai  recipe, that also with drumstick leaves. [Murungaikeerai] We can make soup, vadai and adai varieties with these leaves. Murungkai keerai poriyal is very famous in Tamilnadu. Adding chopped banana flower with these leaves makes the poriyal very tasty. Now coming back to adai, this adai with drumstick leaves is also very traditional and famous. Fry these leaves in a little ghee and eat with hot rice. This helps to improve immunity and purify the blood. Drumstick leaves help to reduce the sugar level in human body. Body heat, constipation and back pain are also controlled by these leaves.

Now the recipe follows....

 

முருங்கைக்கீரை அடை

INGREDIENTS NEEDED:

Idli rice- 2 cups

bengal gram -1 cup

Red chillies-8

Fennel seeds- 1 tsp

Thur dal- 1 cup

 

Fry these in a little oil, and add this mixture to the adai batter when the mixture is thoroughly cooled down.  

 

Chopped sambar onion- a handful

chopped small tomato-1

chopped coriander leaves- 2 tbsp

curry leaves - a few

asafoetida powder- half sp

drumstick leaves- 2 cups 

 

Procedure: 

 

Soak the rice and the dals in enough water separately for 2 hours.

First grind the rice, and the red chillies finely  to a thick batter with little water.

Then add the dals without water.

Add the fennel seeds and enough salt.

Grind the dals coarsely.

Pour the batter in a bowl.

Add the greens and the fried mixture and mix well.

Make small adais in a hot tawa.

The delicious  drumstick leaves adai is ready now!

SAGO ADHIRASAM!!

There is always the famous Adhirasam we all know that is prepared with rice flour and jaggery. For a change, we make here Sago adhirasam mainly with the ingredients Sago and Semolina. But taste wise, this adhirasam is in the same class as rice adhirasam! And also, we need only a few minutes to make this delicious adhirasam!! Here the recipe follows...

 

 

ஜவ்வரிசி அதிரசம்:

INgredients:

Nylon javvarisi [ Sago]- 100 gms

salt- a pinch

semolina [ fine]- 1 cup

shredded coconut- half cup

cardamom powder- half sp

sugar- 100 gm

Procedure:

 

Soak the sago in water for an hour.

Then drain the water completely and add the salt.

knead it smoothly.

Then add the semolina and knead it again.

Add the coconut, cardamom powder and powdered sugar.

knead well.

Now a soft dough will be formed like the adhirasam dough.

Heat a pan and pour enough oil to fry.

The fire should be medium.

Take a lime sized ball out of the dough and flatten it like adhirasam.

Toss in the oil and cook it until it is fried to golden brown colour on both sides.

The tasty sago adhirsam is ready!!

 

 

RAGI PUMPKIN DOSAI!!

I ate this ragi pumpkin dosai in my friend’s house and it was so tasty! Because of its nutritional and healthy facts I got the recipe immediately and tried at my home. With tomato chutney, it is a very good item for either breakfast or dinner!!  

கேழ்வரகு பரங்கி தோசை

 

INGREDEINTS:

Ragi- 2 cups

black gram- 1/4 cup

shredded pumpkin- 1 cup

green chillies-2

shredded coconut- 1/4 cup

curry leaves- a few

cummin seeds- half sp

salt to taste

PROCEDURE:

Soak the ragi and the black gram seperately.

Grind first the black gram smoothly.

Then grind the rgai to a fine paste.

Mix the batters with enough salt.

Grind the pumpkin with the coconut and green chillies coasrely and add this paste to the batters.

Add the curry leaves and the cummin seeds.

Mix well and allow it to ferment for 4 to 5 hours.

Make soft dosais with this batter.

 

 

KAVUNI ARISI SWEET PONGAL

 

 

This rice is being called  as ' the queen of the kings'!! The Kavuni Rice is  highly rich in Vitamin B. This  rice is a fibrous & highly nutritious grain, packed with all the essential amino acids, iron, zinc, copper, carotene and several important vitamins. It is the best antioxidant, which is believed to be  very good for those who are suffering from back pain.

 

This is a sweet recipe using this rice.

 

 

 கவுனி அரிசி இனிப்பு பொங்கல் !!

 

Ingredients:

Kavuni arisi [Kavuni Rice]- 1 cup

powdered sugar with 5 cardamoms- 1 cup

ghee- 1 tbsp

cashew nuts-10 [optional]

shredded coconut- half cup

salt- a pinch

Procedure:

wash the rice several times and soak it with clear water which must be 1 inch above the rice level.

Soak the rice over night.

In the morning cook the rice with the same water and salt in a pressure cooker for 7 whistles.

When the rice is still hot, mash it with the help of a masher.

Then add the sugar and mix well.

Then add the shredded coconut and again mix well.

Fry the cashew nuts in ghee to golden brown and pour it on the rice and mix well.

The nutritious and tasty Kavuni Rice sweet pongal is ready now!!.

 

CARROT PULAO!!

I am posting here a new recipe on carrot!
As everybody knows, Vitamin A is abundant in carrots! Other than this, carrot reduces the risk of breast cancer and lung cancer, improvise vision, acts as an antiseptic, slows down the ageing of cells, prevents the premature wrinkling and even heart decease and cleans the body also. On the whole, carrot in every day menu makes tremendous impact on our health! 

This is a mild but definitely a tasty pulao. As this is cooked in carrot juice, it is very healthy for small children.

 

 

காரட் புலவு.

Ingredients:

Carrot [shredded]- 2 cups

Rice – 1 cup

Mint leaves chopped- 1 tbsp

Coriander leaves chopped- 1 tbsp

Ghee- 2 tsp

Oil- 2 tsp

Cardamom-2

Cinnamon [long piece]-1

Cloves-2

Thin garlic stripes- 2 tsp

Slit green chillies-2

Lime juice- 1 tsp

Salt to taste

Cashew nuts-8

Turmeric powder- ¼ sp

Fennel seeds- ¼ sp 

Procedure:

Soak the rice in water after washing it.

Extract the juice out of 1 cup of shredded carrot.

Heat a vessel and pour 1 tsp of ghee and 1 tsp of oil.

Add the cinnamon, cardamom and the cloves.

When they splutter, pour the carrot juice and the soaked water.

It should be 2 cups.

Add the drained rice.

Cook on medium fire.

When the rice is being cooked, heat a pan and pour the remaining oil and the ghee.

Add the fennel seeds with the cashew nuts.

When the cashew nuts become golden brown, add the remaining carrot along with the greens, garlic, turmeric powder, green chillies and a little salt.

Cook until the carrot become little soft and half cooked.

When the rice is almost cooked, add enough salt.

When all the water is evaporated, add the cooked carrot and sprinkle the lime juice.

Close the lid and keep it in ‘Dum’ for 15 minutes.

The delicious carrot pulao is ready now!!