Pongali with left over Rice

PONGALI WITH LEFT OVER RICE

 

Ingredients

 

1 1/2 cup left over rice

1/2 cup split moong dal

1/2 cup water

1 onion

Few curry leafs

1 teaspoon pepper powder

1 teaspoon cumin

1 teaspoon mustard seeds

1 tablespoon oil or ghee(clarified butter)
salt as needed

Method

 

1. Wash moong dal and in a pressure cooker take moong dal and leftover rice.

2. Now add water and little bit of salt and pepper powder to rice mixture.

3. Close the cooker and pressure cook it till 2 whistle's.

4. Now take a deep pan and heat oil.

5. Add jeera, rai , sliced onions and curry leafs.

6. Fry them till onions are golden brown and now add pressure cooked rice mixture to pan.

7. Serve it hot with groundnut chutney or any pickle of your choice.



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Moong Dal Khichdi

MOONG DAL KHICHDI



 

Ingredients

1 cup rice

1/2 cup moong dal [yellow]

21/2 cups water

3 medium onions

1 large tomato

2 green chillies

1 clove

1 cardamom

1 teaspoon gingergarlic paste

1/2 cup chopped coriander leaves & mint leaves

1/2 spoon chilli powder

1/4 spoon turmeric powder

1 teaspoon garam masala

salt to taste

2 tablespoon oil

 

Method

 

1. First take moong dal and fry it wihout oil til it changes color.

 

2. Now mix moong dal and rice together.

 

3. Wash and soak dal and rice mixture for 15 minitues.

 

4. Now take a cooker  or a pan pour oil and clove and cardamom then fry sliced onions.

 

5. When onion is slightly changed color then add ginge garlic paste and fry till its done.

 

6. Add tomato and fry till every thing turn's into paste.

 

7. Now add all powders and chopped leaves and fry for 1 minitue.

 

8. At last add water and then bring it to boil and then add rice.

 

9. Now add salt and pressure cook it till 1 to 2 visiles.

 

10. Serve it hot with chicken fry.

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Idli

IDLI

Ingredients

1 cup urad dal

2 cups idli ravva

1 teaspoon salt

water for grinding

oil for greasing 

Method

1. First wash urad dal and ravva separately and soak them in different vessels for 3 to 4 hours.

2. After 4 hours take dal in a mixer jar and grind it till dal turned into fine paste with very little water.

[Note : soak dal and ravva in afternoon and make batter in evening are night.] 

3. Now take that dal paste in a big vessel and now add strained ravva to it.

4. Mix it will and keep it in room temperature overnight.

5. In the morning add salt and take idli plates and grease them with oil.

6. Now pour prepared batter into idli plates .

7. Take a idli cooker or pressure cooker in that pour 1 big glass of water.

[tip: add little bit of tamarind to the water so that its easy to clean the vessel.

8. Keep idly plates in idli cooker and steam them for 10 minutes.

If cooking in pressure cooker steam idly's without weight.

9. Serve it with groundnut chutney or sambhar  or coconut chutney.

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Chicken Kofta Curry

Chicken Kofta Curry

Ingredients 

1/4 kg boneless chicken (minced chicken)

1 1/2 spoon ginger garlic paste

2 spoon chilli powder

2 spoon coriander powder

1 spoon chicken masala

1 spoon garam masala powder

2 big spoons cornflour

1/2 spoon turmeric powder

1 spoon chicken masala

oil for deep frying

salt to taste 

2 cloves

cinnamon

2cardamom 

1/2 cup kaju paste

2 onions sliced

1 small tomato or 1/4 cup tomato puree

coriander leaves chopped to garnish

Method

For Koftas

1. Clean chicken and add 1 spoon salt ,1/2 spoon ginger garlic paste, 1 spoon chilli powder, 1 spoon coriander powder, 1/4 teaspoon turmeric powder , chicken masala and cornflour.

2. Mix well and make small balls keep aside.

3. Now heat oil for deep frying, and deep fry those chicken balls till golden on very low flame.

4. Take out of oil on a paper napkin keep aside.

For Curry

1.Take a pan add oil fry onions till transparent and make paste.

2. In another pan fry cinnamon, cardamom, cloves and remaining ginger garlic paste and then add onion paste fry for 4 minutes.

3. Now add chopped tomato or tomato puree and fry for 2 minutes add turmeric.

4. Add kaju paste and 1 chilli powder, 1 garam masala, and 1 spooncoriander powder.

5. Add koftas and water if needed, cook for 5 minutes and garnish with coriander.

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Simple Vegetable Pulav

  

Simple Vegetable pulav

 

Ingredients

250 grams rice (1 big cup) 
2 cups water 
1 carrot (big)
5 green beans (big) 
2 potato's (big)
1 onion chopped
1/2 inch cinnamo
1 teaspoon ghee
2 table spoon oil
2 cloves
2 cardamon
2 green chillies 
1 teaspoon chilli powder
1/4 teaspoon turmeric
1 teaspoon coriander powder
1 teaspoon garam masala
salt to taste (1 1/2 spoon approximately)
1 tablespoon coriander leaves chopped 
1 tablespoon mint leaves chopped
1 teaspoon tomato sauce
1 teaspoon soya sauce
1 spoon ginger garlic paste

Method

Rice Preparation 

1. Wash rice and soak for 20 minutes.

2. Now take a pressure cooker and add ghee in that fry cinnamon, cloves, cardamon.

3. Add water,1 teaspoon salt and lemon juice into cooker.

4. Now close lid and pressure cook rice till 1 to 2 visil's.

5. Keep aside till pressure escapes. Your rice is ready.

Pulav Preparation

1. Cut vegetables into very small pieces, and boil them in water with salt and lemon juice.

2. Now strain water and take veggies into a bowl, in that add chilli powder, coriander powder, garam masala, turmeric powder, soya sauce and tomato sauce, keep it aside.

3.  In a pan pour oil and add chopped onions and fry till transparent.

4. Now add ginger garlic paste and fry till its done.

5. Now add green chillies and vegetables with masalas...and fry till veggies are fried well and everything gets mixed up.

6. Add coriander and mint leaves fry for few seconds.

7. Now add cooked rice into that and mix well and close lid and cook for few seconds on low flame.

Serve with raita ...

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Chicken Fry

                             Chicken Fry

Ingredients

1/2 kg chicken

1 spoon ginger garlic paste

1 table spoon coconut paste

1 spoon chilli powder (as needed)

1/4 teaspoon turmeric powder

1 spoon coriander powder

1 teaspoon garam masala

1 spoon salt (as needed)

1 to 2 table spoon oil (for frying)

 Method

1. Clean and marinate chicken with all above ingredients except oil

2. Now boil chicken (in a pressure cooker) with 1/2 glass water.

3. Open cooker if you find any water let it evaporate by heating it for some time.

4. Now take a pan with oil, empty the chicken into that pan.

5. And fry on medium flame stirring continuously till it looks like the pic shown.

6. Garnish it with coriander leaves.

7. Serve with daal rice or chapatti or biryani...

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Chicken Curry

                                      Chicken Curry

Ingredients

 

1/2 kg chicken

3 onion medium size (chopped)

1 spoon red chilli powder

1 1/2 spoon ginger garlic paste

1 tomato medium size (chopped)

1 table spoon coconut paste

1/4 teaspoon turmeric powder

1 teaspoon coriander powder

1 to 1 1/2 spoon salt

1 teaspoon garam masala powder

2 cloves

1 small piece of cinnamon 

1 to 2 cardamon 

coriander for garnishing 

1 to 2 tablespoon oil

Method

1. Clean and wash the chicken, and marinate with salt, turmeric and chilli powder.

2. Now heat oil in a pan or wide pressure cooker, and add cloves, cinnamon and cardamon.

3. And now add chopped onion fry till golden, now add ginger garlic paste, fry till its done.

4. Now add tomato fry till it became paste and oil oozes out.

5. And in that add chicken, fry it till the color of chicken change.

6. Now add coconut paste, garam masala powder and coriander powder.

7. Add 1/2 glass of water and boil till the chicken is done. Garnish with coriander leaves. 

      Serve with rice or roti or even dosa and also vada changing its consistancy..

 

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French Toast

                             French Toast

French toast is a healthy breakfast to your toddler. Its not only a healthy and also very tasty and soft enough to feed a new toddler i,e 12 months old. It is very easy and fast recipe to prepare. My daughter loves it. And i am sure that your kids love it too...

   

Ingredients 

1 whole egg

1 to 2 table spoons milk

2 drops of vanilla essence

a pinch of cinnamon 

1 spoon sugar

butter for toasting 

4 slices bread (whole wheat is best)

Method

1. Take a bowl in that add egg and beat it with sugar till sugar is melted.

2. Add milk, vanilla essence, cinnamon to that mixture.

3. Now heat a pan add butter.

4. Fry bread slices dipped in egg mixture on both sides.

5. And cut it into three to four pieces (length wise) and offer to your toddler as evening snack or morning breakfast.........

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Plain Dosa

                                             Plain Dosa

Ingredients

1 cup urad dal (black gram without outer skin)

3 cups raw rice

water as needed

1 spoon salt

pinch of cooking soda (its your choice)

oil as required

Method

1. First of all take urad dal and rice in a bowl and wash it well.

2. Now pour fresh water and soak it for minimum of 4 hours.

3. And take that soaked mixture in a grinder are mixer grinder and make paste adding sufficient water to form a batter like this...

4. Leave it over night at room temperature.

5.In the morning add salt and cooking soda.

6. Now heat a dosa pan and apply little oil on that and wipe it off... when pan is hot pour dosa batter with a deep spoon or a cup with wide flat bottom (if you can tolerate heat coming out of the pan).

{tip:- slow the gas to minimum before pouring the batter so that it wont get cooked before you spread}

7. Spread it all over the pan starting from the center.

8. Let it cook on one side and fold it and serve it with coconut chutney or chicken shorba or groundnut chutney ....

(If dosa is thick cook it both sides so that it cooks well from inside)

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Lady's Finger Fry

                                      Lady's Finger Fry

Ingredients

1/4 kg lady's finger
few curry leaves
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1 tablespoon oil to fry
few coriander leaves
1 teaspoon salt

To powder 

1 whole garlic peeled
10 dried red chillies
1 to 2 tablespoon bengal gram flour [besan]

Method

1. Cut lady's finger as shown in the picture, into small pieces.



2. In a pan heat oil then fry mustard seeds, cumin seeds and curry leaves.

3. Add lady's finger pieces and salt, fry on high stirring continuously without lid till stickiness is gone.

4. Now simmer till pieces are crisp.

5. Now powder chillies and garlic then add besan.

6. Add that powder to fry and sprinkle some coriander leaves.

Tip :- [If you find frying lady's finger difficult, you can deep fry it , and take in another pan then add powder and fry till powder absorbs oil]

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Ragi Powder and Porridge

 

Ragi Powder and It's Porridge for Baby

Raagi or ragi or nachini its is a finger millet.It is used in many types of recipes. It is a unpolished one so very healthy for a baby who started feeding solids recently. Note :- Its better to avoid ragi till the baby is 11 months old. Because baby's digestive system is not ready to digest a heavy food like ragi untle 11 months.

Here are the Nutritive value of Ragi per 100

Protein 7.3 g

Fat 1.4 g

Carbohydrate 72 g

Minerals 2.7 g

Calcium 344 mg

Fibre 3.6 g

Energy 328 kCal

 

How to Make Ragi Powder for Baby:- 

First of all select best quality ragi .

1.Take 1/4 kg of ragi and wash it thoroughly.

2. Drain it and dry in sun or dry it in fan on a cloth till all the moisture is dried up.

3. Now fry it in a pan till it smells sweet. make sure not to burn.

4. Let it cool to room temperature and make it into a fine powder and store in a airtight container.

5.Now baby's ragi powder is ready to make instant porridge

Ragi for the first Introduction to baby:- 

1. Take ragi 1/4 th cup and wash it and soak for over night.

2. Now in the morning wash it again and make paste with more milk.

3. Strain that paste. Now you will get a milk like substance.

4. Boil that on low flame, till it is cooked adding a little sugar or jaggery in that.

5. Now ragi  is ready to feed the baby.

How to Make Ragi Porridge With Above Powder:- 

 

Ingredients

1 to 2 spoons ragi powder

1 1/2 cup full cream milk

Pinch of ilachi powder (cardamom powder)

1 teaspoon sugar or jaggery 

Method 

1. Boil 1 cup milk in a pan and in remaining milk add ragi powder and mix it well.

2. Now add milk and ragi paste into boiling milk slowly stirring well.

3. And then add ilachi powder and sugar.

4. Feed it little thicker for big baby and little thin for small baby.

My baby is not a sweet eater so sometimes i used to make it in a different way.

Instead of milk i use to add water and ghee, and instead of sugar i added salt.

My baby now is a toddler and till now she feeds raagi twice a week.

There are many ways to make ragi and feed our babies to fill their little stomach's.

 

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Tomato Rice

                             Tomato rice

Ingredients

1 cup rice
2 cups water
4 large tomatoes
2 green chillies
4 garlic pods
1 inch ginger
few curry leaves
1 teaspoon cumin seeds
1 tablespoon oil
salt to taste
coriander leaves
1 big onion
1/4 teaspoon turmeric
1 spoon chilli powder

Method

1. Cook rice with some salt and water,then keep aside.

2.  Now heat oil in a pan, then add cumin seeds, curry leaves.

3. Add crushed garlic and chopped ginger fry for few seconds.

4. Now add chopped onion fry till transparent, then add tomatoes green chillies.

5. Add turmeric, chilli powder and salt, fry till oil oozes out.

6. Add cooked rice and mix well, garnish coriander leaves.

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Muruku or Jantikalu

                    Jantikalu or Muruku              

It is a south indian snack made with rice flour and gram flour (senaga pindi or besan). This recipe is my moms recipe. She used to make this very often... I tried it many time but it wont taste same as my moms ones. At last i got it perfect now. In south india we mostly make this for festivals. Murukku has many variations in making and it tastes different if we replace are add even one ingredient. This recipe is basic one.

jantikalu in different languages :- gujarati: ચકરી chakri; marathi: चकली , chakli ; tamil: మురుకులు murukulu; telugu: చక్రాలు chakralu, or జంతికలు jantikalu; konkani: chakri or chakkuli. 

Jantikalu recipe 

 

ingredients

4 cups rice flour 
1 cup  gram flour (senaga pindi or besan)
 1 cup butter (melted)

1 tablespoon salt

2 tablespoons sesame seeds

2 teaspoons red chilli powder

1\2 to 1 teaspoon baking soda

oil to deep fry (1 liter approx)

water 1 glass

and also we need jantikalu making machine like this one in pic. It is found in the market.

 
Method

1.  In a large bowl take all the ingredients except butter, water, oil. Mix thoroughly  till every ingredient is mixed.

2. Now melt butter, add it to above mixture.And mix it well.

3. And then slowly pour water mix it till it becomes like roti aata (little bit loose than roti aata) 

4. Heat kadai ( wide mouthed) and pour in oil. when oil get hot.Then grease jantikalu making machine, fill in with flour mixture.

5.That machine has different plates with different shapes of wholes, you can use any plate of your choice except one with flat slits.

6.( this step is very dangerous) now sim the gas and press flour mixture into the hot oil. remember never use wet hands to press.. and make it as fast you can so that the oils heat does not touch your hand.

7. And if you are using a plate with big holes keep gas simmer for few minutes and then make it high. and you are using a plate with very small holes keep oil in high and take it out as soon as it will turn little golden otherwise it will burn and taste bitter.

8. Take out from oil without getting brown

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Ganesh Chaturthi recepies

                 Ganesh Chaturthi Recipes                 


Traditional stories tell that Lord Ganesha was created by goddess Parvati, consort of Lord Shiva. Parvati created Ganesha out of sandalwood paste that she used for her bath and breathed life into the figure. She then set him to stand guard at her door while she bathed. Lord Shiva returned and, as Ganesha didn't know him, he didn't allow him to enter. Lord Shiva became enraged, severed the head of the child and entered his house. After realizing that he had beheaded his own son, Lord Shiva fixed the head of an elephant in place of Ganesha's head. In this way, Lord Ganesha came to be depicted as the elephant-headed God and on his birthday we celebrate Ganesh Chaturdhi.

These are some reciepes to offer lord Ganesh....

Modak Recipe                          

Ingredients

3 cups Rice Flour
6 cups Water
6 tsp Oil
4 cups Grated Coconut
2 cups Sugar or Powdered Jaggery
A little Milk

Method

1.Bring the water to a boil and add oil into it for the outer covering. Take off heat.

2.Now add the rice flour, little by little to avoid lumps and cover the mixture and let it cool.

3.When cool, knead it well into dough with a smooth finish in such a way that it should sparkle.

4.Now take the coconut and Jaggery / sugar in a heavy-bottomed pan for the stuffing. Add milk. Keep on low flame with stirring. Stir and take off heat.

5.The mixture should be fairly dry and turn a shade darker. Now make balls with the (covering) dough.

6.Flatten them on the palm or on a surface into a circle. Place the stuffing in it and cover it completely with the dough.

7.Fold the edges tapering to the centre. Now steam-cook the modaks in a cooker for 15 minutes until done

Karanji recipe

Ingredients

1 cup Wheat Flour
 tbsp Ghee
1 pinch Salt
½ litre Oil (for frying)
1 cup Grated Coconut
3¼ cups Sugar
1½ cups Milk
Few Almonds
Few Raisins
1/2 tsp Cardamom Powder
1 tbsp Poppy seeds

Method

Basic
In a bowl mix salt, flour and ghee. Rub in well. Gradually add water and knead to form firm dough. Cover with wet cloth and set aside.

For Stuffing
Cook the coconut (use fresh or dried), sugar, milk, chopped almonds and raisins, cardamom powder, and poppy seeds (optional) till the milk evaporate.

The Rest

1.Divide the dough into 20-25 sections, roll them out into flat round pancakes. Place a spoon of stuffing at the centre and fold the pancake in half.

2.Use a cutter to create the fluted crescent border and cut off excess dough. You can seal the edges by applying a little milk and pressing down hard.

3.After all the karanjis are stuffed, fry them in very hot oil for 2-3 minutes or till golden brown, remove onto paper towels and allow to cool.

 

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