Feeds:
Posts
Comments

Posts Tagged ‘Ghee’

Just as assured as sun rises every day in the east..there are few rituals of every one which do not change over time.  For us it is ‘Pongal’  being the first meal of the week.  It is an equation that does not need any proof :  Sunday AM= pongal 🙂

Pongal is a rich and healthy food . It is a famous breakfast served in marriages.  With no further ado..lets see the ingredients list.

Ingredients:

1. Rice- 1 cup

2. Moong dall- 1/2 cup

3.Grated ginger- 1 1/2 tsp

4.Peppercorn- 10-15 numbers

5. Cumin seeds- 1 1/2 tsp

6. Ghee – 1 tbsp

7. Asafoetida – few pinches

8.curry leaves

9.Cashews – 10 nos

10. Water- 4 1/2 cups

By the time , you gather these …I like to show case my handmade gift for one of our friends. It is  a  crystal tree.

Back to the cook show ……..

Method:

Measure out the dall and rice. Wash the rice. In a pressure cooker, dry roast a little bit the dall. When you feel the raw smell is gone, add water,  rice and needed salt and cook till a whistle.

Alternatively, you can cook in any vessel covered till all water is well absorbed and the rice is well cooked.

To do the tadka, heat the ghee (for diet conscious ..use mixture of oil and ghee), sputter the peppercorns, cumin and ginger and curry leaves. Dash the asfoetida  after the turning off the stove. Add cashews if you want to make it extra rich.  Mix this to the rice and serve warm with sambhar or chutney.

The key is to slightly roast the dall and cook the rice really well. Enjoy (y)our first meal of the week!

Advertisements

Read Full Post »

Bhagawan sri ramana maharishi

 Bhagawan Sri Ramana Maharishi

தென்னாட்டுடைய சிவனே போற்றி!
ந்நாட்டவருக்கும் இறைவா போற்றி!

Wish you all a happy karthikai deepa thirunaal. Visit here to know about the grand annual worship of the divine light in Tiruvannamalai.                            

Badam halva

Thanks to my friend Saffron hut for rendering the recipe of this lovely sweet Badam Halva

Read Full Post »

Sweet fenugreek pongal

Mothers always want to give their children  their best. You are right, for a nursing mother, lactation is always an issue. I had  spent hours browsing to find lactation aids. But now, I don’t. The reason is rediscovered the power  of garlic and fenugreek. I add them to my diet in all forms, by all means. I am happy to share my recent finding , an exclusive diet for lactating moms. Also this is very tasty with no hint of bitterness of the fenugreek , all because of the fabulous jaggery.  

nov-109.jpg

Ingredients:

Sona masoori rice- 1/4 cup

Fenugreek seeds- 1/4 cup

Jaggery – to taste

Cardamom- 1 no

Method:

Soak the fenugreek seeds over night.

Cook the rice and fenugreek seeds  in  pressure cooker with 1 cup water.

Heat little  water, dissolve jaggery in it. Once  it is melted , filter out the dirt, if any. Simmer the heat, add the cooked rice to the jaggery back, mix well. Powder the cardamom  and add to the rice. Cook till all water is absorbed. Serve hot with ghee. Add fried cashews and raisins if you like to be treated specially. The quantity I said is just enough for a person.

sweet fenugreek pongal

PS: I found it really helpful. Hope it helps who is in need for iron rich food and other nursing moms.

This is my entry for JFI of this month- Jhiva for Jaggery hosted by the super mom ,Kay.

Read Full Post »

Fall colors everywhere!/Rawa Kesari

Fall colors

It is lovely to walk along the road side, making a ‘charak charak’ sound with the leaves . As the leaves fall, they know their destination , still they give their life a colorful ending. Their  bond  with the tree is in the hands of a breeze. Some leaves get knocked by a mild breeze, some are stubborn and yield only to a stormy wind. Some go by the gravity. However they fall, they dress the mother earth  with their vivid colors and do a wavy dance with the kissing wind.

Hey, come on , I know I bored  you. I can hear you  saying ‘come to the point’. I know you guessed it right, it is our first fall in US. Being for the first time, my daughter loves to celebrate all the seasons of the year. She  attended a fall festival in our neighbourhood and  was mimicking it at home . She organised few games and activities, and  set up a food stall. For the food, she chose the  snacks according to the theme like mango juice ,colorful fruit loops etc. So she wanted a dessert in the fall color . There comes our handy menu- rawa kesari. I made in minutes and moulded it like a pumpkin to cheer up my girl’s festive mood.

Ingredients:

Semolina/rawa/sooji- 1 cup

Water- 2 cups

Sugar- 2 cups

Ghee/clarified butter- 1 cup

Cashews and raisins-  – handful

Cardamom- 2 no

Food color-1 pinch

Roast the rawa in ghee slightly. In a heavy non stick pan, boil the water . Add food color to the water. Add the rawa stirring  continuously.There should  not be any lumps . Stir well till it is cooked thoroughly. Now add the sugar , the  rawa will get loosen a little. Add  the powdered cardamom. Heat the ghee on another stove  and pour the melted ghee . First the ghee will get absorbed and later it is ooze out . Stop stirring when  the sweet comes out as a ball. In a separate pan , heat ghee, roast the cashews and raisins. Add to the kesari. Serve hot.

Rawa kesari- celebrating fall

Read here for  ‘why leaves change colors?’

 Read here for ‘ How leaves change colors?’

Read here  for ‘How to  photograph fall colors?’

Read Full Post »

Diwali is approaching

Next saturday is diwali, but there are no signs of it. There are no advertisements with  Sneha dancing inside  Saravana Stores (as rightly called ‘Indian Walmart’ by vinod ) .There is no shopping list in my hand bag to keep me wander in the busy streets of Ranganathan street. There are no  kids in my street  bursting crackers. There are no film previews about the diwali releases.

Still, there are ways to encourage our kids to  anticipate the upcoming festival. I thot of  making a homemade sweet my daughter  likes the most.Though , I learnt it  at late from my friend, I  was confident to try myself and it turned  out a real success. Here is the recipe.

 To make  20 medium sized laddus:

Ingredients:

Sugar – 1 and 1/2  cups

water- 1 and 1/2 cups

Gram flour- approx 2 cups

rice flour- 2 tsps

Orange food color- a pinch

warm milk- 1 tsp

saffron – 2 pinch

cardomom- 7-8 nos

cloves- 3 nos

Nutmeg- 1/8 th the ball

Edible camphor/ pacha karpooram- 3 pinches

Cashews & Raisins – to taste

How to make laddu:

Sieve the gram flour .

Mix the saffron in the warm milk.

Boil the sugar and water in a non stick   pan. Bring it to 1 string consistency.

Add food color and the saffron.

Heat good amount oil in a kadai.

Mix the gram flour and rice flour with water without any crumbles. The consistency should be like that of  a bajji mix. When the oil is real hot, pour the mix via a laddu laddle and take it when it is cooked 3/4th. Damp out the extra oil  with a paper  towel and soak it in the sugar syrup. Continue this without break until all the syrup is absorped well. Note: It is important that the mix to be in correct consistency. If it is watery, it will get burnt , else if it is too thick , the boondis will not have a round shape.

Let the boondis get soaked for 1-2 hours.

Powder cardomom, nutmeg, cloves and  camphor in a coffee grinder. Now add this to the boondis and run them in a food processor/ wet grinder coarsely for few seconds.

Roast the raisins and cashews in ghee and add to boondi mix.

Make balls of uniform size and enjoy eating

Laddu

Wish you all a happy diwali!

Food for thot: ‘Diwali in Sivakasi’ – A poem by Srinivasan.

As suggested by Indira, I am happy to submit this entry for JFI.

Read Full Post »

liketheriverthatflows

My thoughts and opinions on what happens around me

Cook Food, Serve Love

The best way to win one's heart ...

A Mad Tea Party

mostly about food and cooking, but also the stories about the Bread and the Butterflies!

My Foodcourt

Simple comfort Food recipes to feed the Soul!

Ruchii

Taste of my Kitchen !

BHAKSHANAM

Dear all, this site is moved to www.bhakshanam.com, thanx, Aparna

Past, Present and Me

Memories...Remembering the old and Creating New, Thats what life's about, isn't it?

My Treasure...My Pleasure

Authentic Kerala Cuisine & much more...