Javvarisi Payasam / Sago Kheer / Sabudhana Kheer - Blogging marathon #27

    Today is my final day under the theme " Occasions" in blogging marathon #27.Then I will take a break from this marathon for a week and then be back with the "Seasonal" theme.So check my space for seasonal theme too.
        Under this theme,today I am going to post the important dessert in any "Tamil wedding ".Its sago kheer or javvarisi payasam. I specially love this payasam,as it has that unique texture .Sago will be looking like small eyes ,floating in the pool of milk.Whenver we have some guest at home, these kind of kheers ,works well .

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Ingredients:
1.Sago / Javvarisi              -              1/4 cup
2.Milk                                -              3 cups
3.Sugar                              -               1/4 cup
4.Cardamom pwdr            -                a pinch
5.Ghee                              -                 2 tbsp.
6.Cashews                        -                  2 tbsp.
7.Raisins                          -                   1 tbsp.

Method:
* Wash and soak the sago for 2 hours.After soaking,it would have doubled in its size.
* Take a pan,add ghee and fry the cashews till golden brown.Remove them and keep it aside. .In the same pan,fry the raisins till they blow like balloons. Immediately take them out from the pan and keep it.Because,if they are fried for so much time,then the raisins may taste taste bitter and they become so hard.

* In the same pan,add milk and bring it to boil. Now reduce the flame and cook the milk,untill it becomes thick. Now add the soaked sago and cook it .When the sago or javvarisi is cooked ,(this can be checked ,by pressing them by hand).The amount of milk needed can be altered according to our taste.If we want the kheer to be bit thick ,then we can reduce and if we want thin ,then add some more milk. We can also use water and reduce the amount of milk.

* Now add sugar to the kheer and mix it. Don't add sugar before the sago is cooked well.Because the addition of sugar will interrept the cooking process of sago.We can alter the amount of sugar according to our taste.Now add ardamom pwdr, fried cashews and raisins.Serve with pappad or vadai.

Check Paal payasam or vermicelli payasam here, Aval payasam or poha kheer here

Bottle Guard and moong dal kootu - A quick and easy kootu

            Today is day 7 of the blogging marathon .Today I am going to give the recipe for bottle guard with moong dal. In Tamil weddings, this kootu will be there. The menu includes,sambar,vatha kuzhambu,pappadam,poriyal,kootu,aviyal,vadai,payasam,oorugai,paruppu podi,sweet and goes on .But the recipe will be different from one place to another. I got this recipe from "Aval Vikatan " magazine.This kootu has all the spices,which enhances digestion.

 

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Ingredients:

1.Bottle guard                 -            1
2.Moong dal                   -             1/2 cup
3.Turmeric pwdr             -             1/4 tsp
4.Salt                               -             as required
5.Oil                                -              a tbsp.
6.Mustard seeds              -              1/2 tsp
7.Red chillies                  -               2 to 3
8.Curry leaves                 -               a hand full
9.Cilantro                        -               a hand full

For roasting and grinding:
1.Urad dal                       -            2 tsp
2.Pepper corns                -             1 tsp
3.Cumin seeds                -              1 tsp
4.Hing                             -              a pinch
5.Curry leaves                 -               a spring
6.Coconut                        -               3 tbsp. (shredded)

Method :
* Wash and chop the bottle guard,after peeling its skin.Take a pressure cooker,add washed moong dal and bottle guard with turmeric pwdr.Add enough water to the pressure cooker.Pressure cook for 2 whistles,or until the dal is cooked well.Immediately release the pressure,if not moong dal will become sticky and mushy.
* Take a pan,dry roast urad dal,pepper corns,cumin seeds ,hing and curry leaves.Let the spices get good aroma.When the spices are golden brown,add the shredded coconut to the pan and roast the coconut slightly .Once the spices are cooled ,grind it in the mixie jar nicely , by adding little water .

* Turn on the stove and heat the bottle guard moong dal mixture. Now add the grinded masala to the bottle guard. Bring it to boil. Take another pan,add oil and splutter with mustard seeds,urad dal and red chillies.When the mustard seeds splutter,add it to the bottle guard mixture and mix it.

* Turn the flame to medium low and cook in dum.Adjust salt to the kootu .Add water according to the consistency we want.Garnish with cilantro.Serve with hot piping rice and kara kuzhambu.


Notes:
* We can also use onion and tomato to the kootu.Just sauté onion and tomato while tempering and add it to the kootu.
* We can also use chana dal instead of moong dal.
* We can alter the amount of spices according to our taste.

 

Curd Rice / Yogurt Rice / Thayir Sadham

Curd rice or thayir sadham in tamil is a versatile dish.Nobody can say no to this rice.Today I day 6 of blogging marathon .Under the theme "Occasions" I am going to post curd rice for "Baby shower " or "Seemandham" occasion. In Tamil Nadu, baby shower is a very important function,where the pregnant lady is blessed by elder women for her safe delivery. On this occasion, food items,which pleases her ,tongue is served.The rice varieties are Sambar rice,Tamarind rice,lemon rice,curd rice,coconut rice,mango rice, and the list goes on and on.When curd riceis served with mangoes and potato fry, I can live with the platter forever.

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Ingredients:
1.Cooked rice                                -              1 cup
2.Curd                                            -              1/4 cup
3.Milk                                            -               1/2cup
4.Salt                                              -                as required
5.Cilantro                                        -               for garnishing
6.Shredded carrot                            -               for garnishing

For tempering:
1.Oil                                                 -             1/2tsp
2.Mustard seeds                               -              1/4 tsp
3.Urad dal                                        -               1/4 tsp
4.Green chillies                                -               1 (chopped)
5.Ginger                                            -               1 tsp chopped
6.curry leaves                                        -           1 spring
7.Roasted cashews                              -                1 tsp(chopped)

 

 Method:
* Take a pan,add oil,temper with mustard seeds,urad dal,curry leaves. When the mustard seed are spluttered well,add the chopped ginger and green chillies. Now dump in the roasted cashews to the seasoning.
* While cooking the rice,make sure we add half cup water more than the usual ratio. Take a mixing bowl,add the cooked rice. Take a ladle and mash the rice ,till the rice is broken well. Now add beaten curd,salt to the rice. Mix well with the rice. Now add the seasoning to the rice and mix well.
* Boil the milk for aleast 3 to 4 minutes. Now directly add it to the rice and mix well. The reason,we use more milk and less curd ,is that the curd rice will not become tight after some time. One more reason is, it will not become sour over the period. My mom used to send us,curd rice in this way.So when we open our lunch boxes,then the rice will be in correct consistency.
* Some also add butter before mixing the curd to the rice.This will give a creay texture to the rice.At last garnish with cilantro and carrot.Serve with roasted potatoes and mango pieces.This was my lunch today.

Microwave 1 Minute Cookie / A quick and easy method with stepwise pictures / Blogging marathon # 27

 Cookies are kids favourite.My son loves them a lot.So whenever we have some kids party,this cookie can be made in no time.This is not time consuming also.So for the fifth day of blogging marathon,I chose this recipe ,which can be made for occasion like "Kitty Party".

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Ingredients:
1.All purpose flour             -                1/4 cup
2.Butter                               -                1 tbsp.
3.Sugar                                -                2 tbsp.
4.Egg yolk                           -                 1
5.Salt                                    -                 a pinch
6.Vanilla essence                 -                  few drops
7.Chocolate chips                 -                 2 tbsp.

 

 

Method:

* Sift flour,salt and keep it side.Mix them well,as shown in picture.

 

 

* Take a mixing bowl,add butter and sugar.Cream them well.Now add egg yolk to the mixture and  beat it.At last vanilla essence.

* Now slowly mix the dry ingredients with the wet ingredients.It will form into a smooth dough.Now add the chocolate chips and mix it together.

* Pat into cookies .As shown in picture.

* Place in two ramekins and bake for 40 to 60 seconds in microwave each ramekin.

It was quick and easy cookie.

Dum aloo - A Kashmiri Dish -With stepwise pictures - Blogging marathon #27

On the fourth day of our blogging marathon, under the theme "Occasions" ,I am going to give the recipe of  most famous Kashmiri dish "Dum aloo". This dish plays a vital role in Kashmiri marriages. The name derives from, aloo or potatoes are cooked as a whole in the sauce and kept in dum .Though I was browsing through several recipes, Kitchen Secrets's recipe was quite impressive. So I adapted from hers.But while frying the onion puree ,care should be taken ,if it is not fried properly, then it may taste bitter. So I added honey.Adjust the amount of spices and honey according to your taste. Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#27

 

Ingredients:

1.Baby potatoes               -           10

2.Onion                            -            1 (big)

3.Toamtoes                      -             1 1/2 (big)
3.1.Ginger paste               -            1/2 tsp

4.Kashmiri red chilli powder-         1 tsp.

4.a.Curry powder              -              1 tbsp

5.Coriander powdr           -              1/2 tbsp.

6.Roasted Cumin powdr  -              1 tsp

7.Green chillies                -              2

8.Yogurt                           -              1 cup

9.Cilantro                          -              for garnishing

10.Salt                               -              to taste

11.Oil                                 -             4 tbsp.

12.Cinnamon sticks            -             1 inch

13.Bay leaf                          -             1

14.Cloves                             -             4 

15.Honey                            -               1 tbsp

 

Method:

* Wash the baby potatoes ,add a pinch of turmeric pwdr and pressure cook for 1 whistle.When the pressure is completely released,remove them from water immediately,if not the potatoes will absorb water and become soggy.Peel the skin off  and slit the baby potatoes .This makes the potatoes absorb the sauce.We can also pierce them with fork,but slitting works well.Mean while ,chop the onion and make puree.Similarly with tomatoes.

  

 

* Take a wide pan,add little oil and fry the potatoes partially.That is the potatoes should turn golden brown in all sides.Traditionally,potatoes are deep fried in oil, but I would like to partially fry it.You can think me as health freek, yes I am :) Once the potatoes are fried,keep them aside.

 

* In the same pan,add oil, splutter with bay leaf,cinnamon sticks and cloves. When they are fried, and leaves out fragrance,now dump in the onion paste and fry it.The onion paste should fry well and become light brown. If not the curry will have bitter taste .Add the ginger paste and sauté till it looses the raw smell.Now add the masala powders.Sprinkle some salt and sauté the onion along with the onion paste.Onion should leave out oil.

 

 

* Now add the tomatoe puree and mix with the onion. Saute well and add the beaten yogurt .While adding the yogurt ,make sure the flame is very low, if not the yogurt will separate its fat.Once the sauce becomes thick,add the fried potatoes along with green chillies. Cover the sauce and cook it in low flame ,till the gravy leaves out oil. Now add honey to the gravy.Adjust salt to taste.The potatoes should absorb the sauce, while cooking .During this process, tightly cover the pan. The gravy should cook in dum for atleast 10 minutes in low flame.. 

  

 

Kezhvaragu Puttu / Ragi flour puttu - Made in rice cooker - Blogging Marathon # 27

   Today is the third day of blogging marathon .Under the theme "Occasions", today I am going to post a healthy snack "Ragi puttu ".This is an important dish, which is served at a particular occasion. It is called "Manjal neerattu Vizha " or a function ,which is celebrated to girls who attains puberty.T his is very important function for Tamilians. In older days, this function is celebrated to inform to the relatives, that the girl is ready for marriage. But this custom is not celebrated very grandly now a days. The reason why ragi puttu is prepared at this occasion, is the girl should have nutritious food .So she is served with ragi puttu, ulundhu kali  along with normal food. So introduce these kind of healthy snacks for kids and avoid fatty items. My mom used to give these kind of  healthy snacks ,when we come home after school.My mom used to prepare this in idli cooker.But I came to know ,the idea of steaming puttu in rice cooker came after Saras made rice puttu in the rice cooker.

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Ingredients:
1.Ragi flour                    -              1 cup
2.Water                           -              2 to 3 tbsp.
3.Salt                               -              1/4 tsp
4.Sugar                            -              2 tbsp.
5.Grated coconut             -              1/4 cup
6.Crushed cardamom       -              a pinch

Method:
* Take a muslin cloth or dhoti piece ,wash it well .Take the container of the rice cooker and add 2 cups of water to it. Take the vegetable steamer ,place the wet dhoti over it like in the picture.

 

* Take the ragi flour and spread it on the wet cloth as in picture.Spread it evenly .We are going to steam the raw ragi flour.The reason for this is, when we cook the  raw flour, then the puttu will not have lumps.So this step is important .

* Cover the flour well,so that the flour is covered fully. There should not be any gap. Close the rice cooker .Press the steam button and steam it.

                                                    
                      * Steam the flour for 5 minutes .My rice cooker has steam setting for 5 minutes. But if you have some other rice cooker,just check the clock for steaming.

 

 

* When the flour is steamed,transfer it to another bowl.Take a cup,add 3 tbsp. of water and salt together.Now slowly add the water drop by drop. Mix the flour well,so that it does not have any lump.

* After adding water,we can check the consistency of the flour ,by taking it in hand.When we press it ,it should form shape as it is shown in picture.

 

* Now when we press it ,the flour should crumble again ,without any lumps.This is the right consistency.Now our flour is ready to get steamed .Steam the flour for 10 minutes ,by placing it on the muslin cloth again.

*

* After 10 minutes,the puttu is ready.If we are going to steam the puttu in idli maker, then add water to the container ,take the idli plate and place the dhoti ,which contains ragi flour,on it. Then steam for 10 minutes.Mix it with a spoon

 

* Take the puttu in a wide plate,add melted ghee.

 

* Add enough coconut flakes to the puttu and mix it with the ghee.Add sugar and cardamom pwdr, according to our taste.

 

* Serve it hot with banana or kadalai curry.

Kids will surely enjoy these healthy treats.My mom used to feed these and now we are feeding it to our kids.Hope this culture continuous throught our generation.

 

Poori - Puffed Indian flat bread / Blogging marathon # 27

Today is the second day of blogging marathon.Today I am going to post poori,which is served as a breakfast  during "ear boring ceremonies ".Poori is a versatile dish,where it is served for the guests in so many occasions .When we went to India for ear boring ceremony for Rohith, I remember,that we served these pooris for our guests,along with pongal,idli,samar,chutney. Not only that,when we have special guest at home,immediately this dish shows its face :).I have given the tricks for getting puffed up pooris.
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Ingredients:

1.Wheat flour  - 2 cups

2.Salt        -   1/2 tsp

3.Water - as required

 

Method
* Take a mixing bowl,add flour and salt.Mix it well.Now slowly add water ,to form a stiff yet soft dough.The dough should be non sticky.Because we are not going to dust the dough with flour.Let it rest for atleast 20 minutes.Cover the dough using a clear wrap.
* Divide the dough into equal sized balls.The dough should be divided into small balls.Meanwhile,heat a pan of oil.The oil should be really hot to make the pooris puff.

 

* Roll the dough into medium thicknessed pooris. It should not be thin,then the pooris will not puff up,during frying.Roll the pooris in batches.Fry the first batch,then roll the second batch and fry them.Always cover the pooris,before frying them.As  there are chances for the dough to dry.

* Now slowly slip the pooris in hot oil,one by one.Using a ladle,press the centre of the poori.This will help the poori to puff up.Flip over the poori and fry till it turns golden brown.Drain the excess oil ,by placing them on hand towel.
* Serve with potato curry.