Coconut Rice

For visual instructions click on the picture above:

Ingredients:
1 cup raw brown Basmati rice gives 3 cups cooked rice (or use leftover rice)
2 tablespoon Indian sesame oil (or substitute with any oil)
1/2 teaspoon mustard seeds
2 teaspoon channa dal
2 teaspoon urad dal
2 green chilies or to taste
2 tablespoon of broken cashews
1 cup grated coconut
1 teaspoon salt or to taste

Preparation: Cook brown Basmati rice with 1 3/4 water in a pressure cooker.
Let the cooked rice cool to room temperature or use leftover rice.

To a pan on medium heat with oil, add mustard seeds, channa dal and urad dal.  When the mustard seeds pop add the green chilies, cashews and grated coconut, saute until the coconut has turned brown and the smell of roasted coconut is given out.  Add the cooked rice mix, add salt mix thoroughly and serve. Serves 4 to 6.

This is a great way to use up leftover rice.  This Tamil recipe is made to celebrate the festival of Pongal which occurs in the middle of January.  The flavor of roasted coconut enhances the flavor of plain rice.

Lemon Rice

For Instructions click on the picture above:

Ingredients:
3 cups cooked rice (1 cup raw basmati rice)
3 tablespoon oil
1/2 teaspoon of mustard seeds
2 teaspoon of channa dal
2 teaspoon of urad dal
1 cup shredded carrots
4 dry red chili or according to taste
1/4 teaspoon of asafoetida
1/2 teaspoon turmeric powder
1/2 cup of roasted peanuts
1 teaspoon of salt
1 tablespoon of lemon juice or to taste
Few curry leaves fresh or dry optional

Preparation: Heat oil in a pan add mustard seeds urad dal, channa dal, when the mustard seeds pop add the shredded carrots and curry leaves and saute and cook for a minute add the peanuts, turmeric powder and asafoetida mix add cooked rice, mix, add salt mix, turn the heat off add lemon juice and serve.  

Serves 4 to 6.

Tangy and salty, some folks crave for this dish.  It is a great way to use up leftover rice.  It takes only a few minutes to make.

Nei Appam

Watch in you tube here: http://youtu.be/DV9DC4wwhfo

Ingredients:
1 cup rice flour
3/4 cup jaggery you can adjust this more or less according to taste (jaggery is also called gud or vellum)
1/4 cup mashed banana
1/4 cup sliced coconut bits
1/2 teaspoon crushed cardamom seeds
ghee or clarified butter as needed
water as needed

Preparation:  Heat a pan on medium heat with 1/4 cup of water add the jaggery and cook until the jaggery has melted.  Turn the heat off and let it cool to room temperature.  Sometimes the jaggery has small stones in it, in that case you will have to strain it through a clean cloth.

After the jaggery has cooled to room temperature add the rice powder and mix, add the mashed banana and mix add water as needed to make a flowing batter which is lump free.  Add the coconut bits and crushed cardamom seeds mix.  Keep it aside.

Heat a paniyaram pan on medium heat.  Add about 1/2 a teaspoon of ghee into the moulds and let the pan warm up.  When the pan is warm, fill the moulds with the prepared batter reduce the heat to low and let it cook until the sides loosen.  When the sides loosen turn it around and let it cook on the other side.  Check to see if it is cooked by inserting a skewer in the middle, if it comes out clean it is cooked and is ready to come out.

This dish originates from Kerala.  This is one of the dishes that is prepared to celebrate Karthigai Deepam.  

Buckwheat Flour Vada

Ingredients:
1 cup buckwheat flour also called kuttu ki atta (135gm)
1/2 teaspoon ajwain seeds (also called carom seed)
1/2 teaspoon cumin seeds
1/2 teaspoon salt
1 cup milk
1 chopped green chili or to taste
A few chopped cilantro leaves (hara dhania or use curry leaves)
2 tablespoon shredded carrot

Preparation:
To the buckwheat flour add ajwain seeds, cumin seeds and salt, mix and slowly add milk at room temperature and mix thoroughly remove the lumps.  After the lumps have been removed add the green chili, cilantro leaves and shredded carrots and mix.  Set aside for five minutes.

Heat a pan with oil on medium heat.  Test to see if the oil is hot enough by dropping a little bit of batter into the oil, if the batter floats up right away it is hot enough, you can start making the vadas.

To make to vadas drop a scoop of batter gently into the hot oil and let it cook for a few minutes after which turn it and let it cook on the other side.  The oil should be at medium heat, if it is too hot the outside of the vadas will be overcooked and the inside will be raw.  Cook on medium heat until the sizzling has come down at which point it can be removed from the oil.

Serve warm with yogurt or chutney.  Serves 4.

Kozhukattai Mothakam -Coconut and Jaggery

For Outer Covering:
Ingredients:
1 cup rice flour
1 1/4 cup water
2 teaspoon clarified butter or ghee
1 1/2 teaspoon sugar
1/4 teaspoon salt

Preparation:
For outer covering:  To a pan on medium heat add the water, sugar, clarified butter and salt and cook till it starts boiling.  When the water comes to a boil add the rice flour and mix quickly, till all of the water is absorbed.  While the rice dough is still hot it needs to be kneaded for at least five minutes until it is smooth.  Make sure there are no lumps.  Use a spatula to knead this dough it is very hot.  If needed add a little water to loosen the dough for kneading.  After it has been kneaded cover and let it cool after which it can be divided to make the kozhukattai.  

For Modakam filling:
Ingredients:
1 1/2 cup grated coconut
1/4 cup water
3/4 cup jaggery(gud or vellum)
1/2 teaspoon crushed cardamom seeds

Preparation:
To a pan on medium heat with about 1/4 cup of water, add the jaggery and cook until all of the jaggery has melted.  Add the grated coconut and mix.  Cook until the liquid has been absorbed and the filling has become somewhat solid.  Add the crushed cardamom seed and mix.  Turn the heat off and let it cool after which it is divided into the same number as the rice dough was divided.

To assemble the kozhukattai.  Take one of the divided rice dough, flatten it.  Put one of the divided coconut filling.  Cover the filling with the rice dough and shape it into a dome.

Steam the kozhukattai on a microwaveable steamer for 5 minutes.
Adjust the time it takes to cook to the power of your own microwave.
If it is over-cooked it will become hard.  These can also be cooked in a steamer for about 8 to 10 minutes.
Makes 9 kozhukattai


  

Sweet Aval

Ingredients:
2 cups aval thick variety (also called poha or flattened rice)
3 tablespoon ghee (or clarified butter)
2 tablespoon white sesame seed
1/2 cup grated coconut
1/2 cup jaggery (also called gud or  vellum)
1/2 teaspoon crushed cardamom seeds( also called elakai or elachi)
1/4 cup water


Rinse and drain the aval once.  Do not let it stand in the water or it will get soggy.
To a pan on medium heat with 3 tablespoon of ghee add the white sesame seeds and saute for a few seconds until it starts to sizzle and some of them start to turn brown, add the grated coconut and saute it until the coconut starts to turn light brown.
Next, add the jaggery and a little water to help melt the jaggery.
When the jaggery has all melted, add the rinsed and drained aval and the crushed cardamom seeds.
Mix thoroughly turn the heat off and serve.


Serves 4.  This dish is generally prepared for Janmashtami celebrations.  It can be served as dessert any time

Rasgulla

1/2 gallon whole milk or 1.89 liters
2 cups yogurt
A few cardamom seeds
2 1/2 cups sugar or 500 grams add more if you like it sweeter

2 cups milk for rasmalai syrup
2 cups water for rasgulla syrup
Saffron or rose water flavoring for syrup
4 cups water for cooking the rasgullas
makes 16 to 20

For sugar syrup: boil 2 cups of water with 1 cup of sugar.  After the water comes to a boil let it continue boiling for a couple of minutes and turn the heat off, add the saffron flavoring and set it aside.

For rasmalai syrup: boil 2 cups of milk with 1 cup of sugar, when the milk comes to a boil reduce the heat and let it continue boiling for 2 minutes at very low temperature turn the heat off, add saffron flavoring and set it aside.

To make paneer: In a pan heat the milk to boiling point, slowly add enough yogurt to curdle the milk.  Strain the curdled milk though a cheese cloth.
Squeeze the paneer till all the water is taken out.

Put the paneer in a food processor bowl and let it run for 5 minutes.  Remove from food processor bowl and knead by hand for an additional five minutes.

Making the gollas: After kneading divide the dough into 16 to 20 rounds or gollas.  Insert a couple of cardamon seed inside each round seal and it.  Do the same with rest of the rounds.

Heat a pan with 4 cups of water.  Add 1/2 cup of sugar to it.  Let it come to a boil.  When it starts boiling add the gollas and let it cook for 15 minutes to 20 minutes.  In between turn it over once.  When the  gollas are cooked drop them into the sugar or milk syrup.

For making large quantities of change the water it is boiling in, after every 2 batches.

I like to use yogurt to curdle the milk to make rasgullas.  Lemon juice can also be used.  With yogurt you don't have a lemony after taste to the rasgullas.

Soft, sweet and spongy this is a very popular Bengali dessert.  In Bengal it is made to celebrate auspicious occasions. 

See also Gulab Jamun recipe

Author:  Mallika Viswanathan
Category:  Vegetarian Recipe


http://www.easycooking321.com/  all rights reserved

Paruppu Payasam

3/4 cup moong dal
3 tablespoons channa dal
4 to 5 cups water or as needed
3/4 cup jaggery (vellum or gud) or to taste
1/4 cup coconut bits
1 teaspoon ghee or clarified butter
3 tablespoon coconut milk powder
1/2 teaspoon crushed cardamom seeds

Wash the moong dal and channa dal and roast it lightly on medium heat until the dal changes color and an aroma is given out.  Next, cook it on medium heat for 35 to 40 minutes or until it is cooked.  To save time you can cook the dal in a pressure cooker. 

Add the jaggery and cook until the jaggery has melted.  

Add the coconut powder, mix and remove the coconut powder lumps.  You can dissolve the coconut powder in a little water before adding to remove the lumps from forming.

Add water as needed bring it to a boil, add the crushed cardamom seeds and turn the heat off.

Fry some coconut bits in ghee or clarified butter until it is brown and add it to the payasam.  Serve as dessert.

Author: Mallika Viswanathan

Karadaiyan Nombu Adai

1/4 cup of black eyed peas lightly roasted, cooked and divided into two.
2 cups rice powder lightly roasted and divided into two

To make Jaggery Adai:
1 cup jaggery (also called vellum or gud)
2 1/2 cups water
1/4 cup coconut bits
1/2 teaspoon cardamom powder

Boil water add jaggery and cook until the jaggery has melted.  Add the coconut bits, and half of the cooked black eyed peas, and let the water come to a rolling boil.  Add the cardamom powder and half of the rice powder(or 1 cup) mix thoroughly, remove the rice powder lumps, cover and let it cool.
Depending on the size makes 10 to 12 adais.


To make Salt adai:
2 cups water
3 tablespoon oil
1/2 teaspoon mustard seeds
2 teaspoon urad dal
a pinch of asafoetida
2 green chili or to taste
A few curry leaves
1/4 cup coconut bits
1/2 teaspoon salt or to taste

To a pan on medium heat.  Add 3 tablespoon of oil, mustard seeds and urad dal.  When the mustard seeds pop add a pinch of asafoetida, saute, add the green chili and curry leaves.  Saute for a few seconds add water and coconut bits and let it come to a boil.  When the water comes to a rolling boil add salt, and the other half of the rice powder(or 1 cup).  Mix thoroughly, remove the rice powder lumps.  Cover and let it cool.  Depending on the size makes 10 to 12 adais.


To assemble the adai's:
When the dough is cool, take some dough roll them into a ball, then flatten them into a disc the size of your palm and make a hole in the center.  Arrange them in a microwave steamer and microwave for a total 6 minutes.  After first three minutes of microwaving turn them around and microwave for rest of the 3 minutes.  When a knife inserted comes out clean it is done.  The time it take to microwave depends on the power of your own microwave.  These adais can also be cooked in a pressure cooker without the weight on top, or in a steamer.


Karadaiyan Nombu is a religious occasion observed by Tamilians.  It occurs when the month of Massi before it ends, and before the beginning of the month of Pnaguni.  This occasion happen roughly at around the middle of March of the international calender.  It is observed by married women and young girls.  They pray to Goddess Gowri to give a long life to their husband's, young girls pray for a good husband.

Chakkarai - Sakkarai Pongal recipe

1/4 cup mung dal rinsed in water and drained
3/4 cup rice rinsed in water and drained
1 cup milk or as required to melt the jaggery
3/4 cup jaggery (also called vellum or gud)
4 to 6 tablespoon of clarified butter or ghee
3 tablespoon sliced coconut bits
3 tablespoon broken cashew
3 tablespoon raisin
2 cups water or as needed

Roast the mung dal on medium heat until it is light brown.  Add the rice and water cook for 12 to 15 minutes until the rice is almost cooked but not completely.  Add milk and cook till the rice is completely cooked.

Add the jaggery and continue cooking add a little exta milk if necessary to melt the jaggery.  As the jaggery heats up it starts to melt.  With the aid of the spatula break it up to speed up the jaggery melting.  When the jaggery is all melted add the clarified butter continue to cook until the rice and mung dal leaves the side of the pan and forms a mass in the center.  Turn the heat off add ground cardamom and mix.

Saute the cashew and raisin in a little clarified butter and add to the pongal.
Next, saute the sliced coconut pieces in a little clarified butter and add to the pongal.

Pongal and Sankranti is a festival celebrated in the middle of January in India.
Pongal is celebrated for four days in Tamil Nadu while Sankranti is celebrated all over India.  Pongal is celebrated for thanking The Sun God for the bounties of the harvest.  The first day of the celebration is call "Bhogi" and the second day is called "Thai" which is the 1st day of Tamil calender month "Thai".  For 2013 Thai falls on January 14.  On this day chakkarai(also spelled as sakkarai) pongal is prepared.
Chakkarai pongal is also offered as prasadam any time.  It can also be served as an easy to make dessert at other times.

See also Ven Pongal.

Thiruvathira Kali

1 cup rice
3 tablespoon mung dal (optional)
1 cup jaggery
1 1/2 cup water
1/2 cup shredded coconut
2 to 4 tablespoon of clarified butter or ghee
1/2 teaspoon ground cardamom seeds

Soak the rice in water for 15 minutes.  While the rice is soaking, dry roast the mung dal to a light brown color.  When the roasted dal has cooled to room temperature grind it to a powder and keep it aside.

Next drain the water and dry roast the soaked rice to a light brown color.  Allow it to cool to room temperature after which grind it to a coarse powder in the consistency of rava or sooji and keep it aside.

To a pan on medium heat add water and allow it to come to a boil.  Add the jaggery and let it melt.  After the jaggery has melted add the coconut, mix, add the powdered rice and the powdered mung dal and mix and stir constantly,  when the rice is cooked add clarified butter, stir till it leaves the side of the pan and forms a mass in the middle, turn the heat off and add the ground cardamom.

Serves 4.  Serve with Thrivathirai curry.

Thrivathirai is celebrated in the month of December-January whenever the nakshatram thrivathirai falls.  It is observed to honor Lord Shiva.

Note:  Adding mung dal to this recipe is optional.  You can make the dish without the mung dal.

Gulab Jamun recipe

4 cups granulated sugar
2 cups powdered milk
1/2 cup all purpose flour
1 stick + 2 tablespoon of unsalted butter or (1/2 cup butter + 2 tablespoon)
1/2 cup evaporated milk
3 cardamom pods
A few strands of saffron
4 cups water
rose flavoring optional

To make sugar syrup dissolve sugar in 4 cups water.  Heat the syrup till boiling point, add 1/2 teaspoon of crushed cardamom pods, saffron, and turn heat off.  Divide the cooled sugar syrup into two batches and keep aside.  

Combine the powdered milk, flour, butter and milk in a bowl.  Make a soft dough.  Divide the dough into large marble size balls.  Inside each jamun ball insert a cardamon seed.  

Heat oil for deep frying.  Heat till the oil is hot.  Turn down the heat down immediately to low.  Fry the jamun balls at low heat.  It should cook for a long time at very low heat.  When the jamuns have floated to the top, the color is dark brown and the sizzling has reduced they are ready to come out.  Let it soak in the first syrup for a couple of hours.  The longer they soak the better they taste.  For serving serve it in the second batch of syrup.  Makes approximately 32 gulab jamuns.

Note: While making large quantities change oil after frying two batches.  If the oil is too hot the outside of the jamuns will burn and the inside will not cook.

These gulab jamuns are so good it is nirvana.  It almost impossible to describe these.  The smiles on kids faces when they eat these describes it best.

See also Rasgulla rasmalai recipe

Kesari

1 cup of cream of wheat
1 3/4 cups of water
1 cup sugar
1/4 cup of ghee or clarified butter
2 tablespoon raisin
1/4 cup raw cashew nuts
a pin of food coloring
a few saffron strings
1/4 teaspoon of ground nutmeg or ground cardamon

Add about 1 teaspoon of clarified butter to the cream of wheat and microwave it for 45 secs.
Roast the cashew until brown and keep it aside.
Take water in a pan and heat it on medium heat when it comes to a boil add the  color and saffron after a few seconds add cream of wheat slowly till it all dissolves, add sugar, when the sugar dissolves add the clarified butter, stir add raisin, cashew, when kesari is done when it pulls away from the side of the pan and starts form a ball.  Add ground nutmeg powder or cardamon and turn the heat of.  Serve as dessert.  Serves 4.

I am not sure where this dish originated from.  It is found all over India.  Versions of this is also served in the middle east.  Serve for dessert with fresh cut fruits.