Dates Pongal

 

           This is a traditional South Indian Dessert most popular in Andhra, Telangana and Tamil Nadu. This simple preparation includes rice, moong dal (split green gram lentil), dates and a little bit of jaggery. The latter can also can be substituted with sugar. So check out the step by step pictorial recipe to prepare this divine dish.

          This dish is generally prepared during Sankranti and Ugadi festivals. If prepared with only sugar, it is called  Chakkara or Sakkarai Pongal. This is a festive dessert, prepared as an offering to God during Pongal festival or any other auspicious events. It is a very healthy recipe and is good for young and old alike. 

• 1/4 cup rice
• 1/4 cup split green gram (moong dal)
• 1/3 cup water
• 1/2 cup milk
• a pinch of salt
• 13-15 pitted dates, soaked in 1 cup lukewarm water
• 1/4 tsp. cardamom powder
• 1-2 tbsp. ghee
• handful of mixed nuts (cashew, almonds & raisins)

          Soak the rice and dal for an hour. Then wash well and drain. 

          Pressure cook the soaked rice and dal with a pinch of salt in 1/3 cup water and 1/2 cup milk for 5-6 whistles. 

          Then mash it well with the back of a ladle and keep aside. 

          Heat ghee in a pan and sauté the mixed nuts till light golden. (Keep aside few to garnish).

          To it, add the boiled rice-dal mix, soaked dates along with the water in which it was soaked and cardamom powder. Mix everything well and check for sweetness. 

          Now add 1-2 tbsp. jaggery accordingly and simmer on a low flame for 4-5 minutes. Add some hot water / milk to adjust the consistency. 

          Garnish with the remaining fried nuts and enjoy at room temperature or chilled. 

        Soak the rice & dal for an hour. Then wash well and drain. 

 

Pressure cook the soaked rice & dal with a pinch of salt in 1/3 cup water & 1/2 cup milk for 5-6 whistles. 

           Then mash it well with the back of a ladle & keep aside. 

Heat ghee in a pan & sauté the mixed nuts till light golden. (Keep aside few to garnish).

                   To it, add the boiled rice-dal mix,

soaked dates along with the water in which it was soaked & cardamom powder.

Mix everything well & check for sweetness. Now add 1-2 tbsp. jaggery accordingly.

Simmer on a low flame for 4-5 minutes. Add some hot water / milk to adjust the consistency. 

Garnish with the remaining fried nuts & enjoy at room temperature or chilled.

Watermelon Rice / Pulihora - South Indian style

 

         Check out this Watermelon Rice or Pulihora in a South Indian style. It is a yummy fried rice using watermelon puree. So this recipe is slightly on the sweeter side. You may add red chili powder or some red chili flakes to make it a bit spicy. It can be relished for breakfast, snack, a quick brunch / lunch or as a lunch box meal. 

            Very easy to prepare, it is also a perfect healthy meal that can be served as is or with any chips, papad, fryums or pickle. It is also a quick dish if you already have some cooked rice. So check out the step by step pictorial recipe to prepare this wholesome and comforting one pot dish. 

          Pulihora is a traditional rice dish, popular in South India, especially Andhra Pradesh, Telangana, Tamil Nadu and Karnataka. Typically, lemon juice or tamarind pulp is used to make this dish tangy and flavorful. They come out real amazing and comforting. 

               Pulihora is often served during festivals and as an offering in temples. It is also known as Puliyogare in Karnataka and Puliyodarai in Tamil Nadu. A great way to use up any leftover rice is to prepare this simple and yummy rice dish.

               On the other hand, Watermelon is high on antioxidants and has lot of water content. So it keeps you hydrated for a long time. Its vitamin C content strengthens our immune system. It also boosts immunity, is good for the heart and improves blood pressure and cholesterol. You can replace rice with any millet of your choice for a well balanced guilt free meal.

• 1/2 cup rice
• 1 medium size watermelon, diced / 1 & 1/2 cups strained watermelon juice
• 1/2 tsp. salt or to taste
• 1 tbsp. oil
• 1/2 tsp. mustard seeds
• 2 dry red chilies
• 1 tsp. urad dal (split green gram)
• 1 sprig curry leaves
• 2 tbsp. roasted peanuts
• 1 tbsp. coriander leaves, chopped

          Blend the watermelon into a puree and strain it. Set aside. 

          Into a pan, add the rice and the watermelon juice. Bring it to a boil and simmer, covered on a low flame till it is almost done. 

          Now add the salt and continue to cook till all the water has been absorbed. 

          Add the roasted peanuts and give it a mix. keep it covered for 5 minutes. 

          Heat oil in a pan and temper with mustard seeds, urad dal, curry leaves and dry red chilies. Sauté for a few minutes and wait till it stops spluttering.

          Pour it over the cooked watermelon rice and mix well. 

          Garnish with coriander leaves and serve as is or with papad / chips / fryums for a nice comforting breakfast / meal.

                 Blend the watermelon into a puree & strain it. Set aside. 

                  Into a pan, add the rice 

and the watermelon juice. Bring it to a boil && simmer, covered, on a low flame till it is almost done. 

  Now add the salt & continue to cook till all the water has been absorbed. 

Add the roasted peanuts & give it a mix. keep it covered for 5 minutes. 

Heat oil in a pan && temper with mustard seeds, urad dal, curry leaves & dry red chilies. Sauté for a few minutes and wait till it stops spluttering.

                    Pour it over the cooked watermelon rice and mix well. 

Garnish with coriander leaves & serve as is or with papad / chips / fryums for a nice comforting breakfast / meal.

Flaxseeds Chutney (Alsi Ki Chutney)

 

          Flaxseeds Chutney is a very healthy recipe that is very simple and easy to prepare. This delicious chutney is versatile as it can be served as an accompaniment with chapattis, parathas, as a spread on toast or as a dip with veggie crudités, tortilla, etc. 

          This chutney has very few ingredients, mainly garlic, green chilies, a handful of coriander leaves and tamarind paste that is ground to a paste along with roasted flaxseed. Then a tempering of dry red chilies, asafoetida, mustard seeds and curry leaves over the prepared chutney. So check out the step by step pictorial recipe to prepare this nutritious recipe.

         

          These flaxseeds have a nutty flavor, is a good source of  omega 3 fatty acids and is a power house of nutrition. In the modern world, it is used extensively in preparation of many dishes. It is also a good source of protein, good for digestion and keeps the blood sugar under control. 

          You can also add a tbsp. of this flaxseed chutney to your dal, in any curry that you prepare or as a stuffing into parathas. So this amazing chutney is a worth a try to all health conscious people. 

• 1/2 cup flaxseeds
• 3-4 garlic cloves
• 2-3 green chilies or as needed
• 1 tsp. tamarind paste 
• 1/2 tsp. salt or to taste
• 1 tbsp. oil
• 1/2 tsp. mustard seeds
• 1/4 tsp. asafoetida
• 1 tsp. urad dal / split black gram lentil
• 1 sprig curry leaves

           Dry roast the flaxseeds till they turn light brown in colour. Set aside to cool down.

          Then grind along with garlic, green chilies, tamarind paste, salt, coriander leaves and required quantity of water into a smooth paste. 

           Heat oil in a pan. Temper with mustard seeds, dry red chilies and curry leaves. Sauté till it stops spluttering. 

           Then pour it over the ground paste. Give it a stir and enjoy with idli, dosa, uttapam, roti or paratha. 

           You can also serve this chutney as a dip with pita bread, veg. crudités, French fries, Chips, Kebabs, any non-veg. dishes or as spread.

                   Dry roast the flaxseeds till they turn light brown in color. 

                    Set aside to cool down.

To it add the garlic, green chilies, tamarind paste, salt and coriander leaves.

Add required quantity of water & grind into a smooth paste in a mixer grinder.

Heat oil in a pan. Temper with mustard seeds, dry red chilies & curry leaves. Sauté till it stops spluttering. 

                    Then pour it over the ground paste & give it a stir.

                      Enjoy with idli, dosa, uttapam, roti or paratha. 

You can also serve this chutney as a dip with pita bread, veg. crudités, French fries, Chips, Kebabs, any non-veg. dishes or as spread.

Lobia (Cowpeas) Paniyaram / Appe

 

             Check out my version of Paniyaram / Appe made of Lobia (Black eyed beans) that are very crisp from the outside and soft inside. Healthy and nutritious, this is a no-rice recipe and is absolutely diabetic friendly. I have also added urad dal and this combo is a great substitute to rice. Serve them for breakfast along with any homemade chutney of your choice. They can also be relished for brunch, tiffin, lunch box meal, for a light dinner or as a tea time snack /  appetizer with tomato ketchup. It tastes yummy. 

       

           These Paniyarams are actually a snack on the go which can be dished out in a jiffy. They are quite filling and is a great kitty party / kids recipe too. So check out the step by step pictorial recipe to prepare this wholesome one-pot dish and introduce something new to your family and dear ones. Who would deny a perfectly healthy, satisfying and a guilt free breakfast?  

Ingredients - 

• 1/2 cup Lobia
• 1/3 cup urad dal
• 1 small onion, chopped
• 1 tsp. ginger, grated
• 2 green chilies, copped
• 2 tbsp. coriander leaves, chopped
• 1/2 tsp. salt or to taste
• 1 tsp. idli podi
• 1/2 tsp. red chili flakes
• pinch of baking soda

Tempering - 

• 1-2 tbsp. oil
• 1/2 tsp. mustard seeds
• 1/2 tsp. cumin seeds
• 1 sprig curry leaves, chopped
• 1/4 tsp. asafoetida

Other ingredients - 

• oil to grease the paniyaram chatti
• any chutney of your choice to serve

          Soak the lobia and urad dal in enough water for 7-8 hours or overnight. Rinse well & drain. 

          Grind into a smooth paste by adding required quantity of water. The batter should not be too thick or too thin. 

          Cover and keep aside for 5-6 hours to ferment. Again beat the batter well with a spoon. 

          Add the chopped onion, ginger, green chilies, coriander leaves, salt, idli podi and red chili flakes. Give it a nice mix.

          Heat oil in a tadka pan and temper with mustard seeds, cumin seeds, asafoetida and curry leaves. Sauté for a few seconds or till it stops spluttering.

          Pour this tempering into the batter and mix well. Just before cooking, add the soda and gently stir the batter.

          Heat a Paniyaram Chatti and pour a tsp. of oil in each cavity. Drop spoonful of the prepared batter in it and cook, covered, on a low flame for 3-4 minutes or till one side is done.

          Flip it over and cook the other side too. Make similar Paniyarams with the remaining batter.

          Serve them hot with coconut chutney or any homemade chutney of your choice for a soul satisfying and healthy breakfast.

Soak the lobia & urad dal in enough water for 7-8 hours or overnight. Rinse well & drain. Then grind into a smooth paste by adding required quantity of water. The batter should not be too thick or too thin. Cover & keep aside for 5-6 hours to ferment. Again beat the batter well with a spoon.

Add the chopped onion, ginger, green chilies, coriander leaves, salt, idli podi & red chili flakes. 

                      Give it a nice mix.

Heat oil in a tadka pan & temper with mustard seeds, cumin seeds, asafoetida & curry leaves. Sauté for a few seconds or till it stops spluttering.

Pour this tempering into the batter and mix well. 

Just before cooking, add the soda and gently stir the batter.

Heat a Paniyaram Chatti & pour a tsp. of oil in each cavity. Drop spoonful of the prepared batter in it & cook, covered, on a low flame for 3-4 minutes or till one side is done.

Flip it over & cook the other side too. Make similar Paniyarams with the remaining batter.

Serve them hot with coconut chutney or any homemade chutney of your choice for a soul satisfying and healthy breakfast.