Rawa Kesari/KesariBhaat

Rawa kesari,an easy and wonderful dessert .Yesterday was my 's' birthday,who's a sweet lover...more than that never fed up with eating it,what else can i make for my sweet kothiyan rather than this tasty kesari.Actually i did't know that it's so simple n can be made so quickly.Amma makes kesari very tastly,but i havent noticed how she makes,u know well girls rarely enter kitchen before marriage,same with me too.But after marriage we should start cooking,no other option but now i love cooking .Though kesari is quite simple,one should be careful while adding water to rawa to avoid lumps.when i made,got lumps and mashes it with dal masher.Anyway it came out very well,he loved birthday sweet.
Ingredients

Rawa/semolina/sooji 1cup

Water 2cup

Sugar 1 1/2cup

(i used granulated sugar)

Cardamon 2 powderd

Ghee 1/4cup

Kesari colour apinch

Cashewnuts 8-10

Raisins 8-10

Almonds 8-10

Method...

In a thick bottomed pan,pour 1tsp ghee and roast rawa till it becomes cream in color or till a nice flavour comes.Boil water in another pan ,add kesari colour to it.In a small pan roast cashew,raisins n almonds with ghee and set aside.once rawa is roasted,bring fire to low flame.Add water and stir continously to avoid lumps.When it's almost cooked,add sugar,cardamon,ghee and mix well.Keep stirring till the kesari leaves the pan.At last add roasted nuts .u can serve hot or if u like to cut kesari in pieces.pour it in a ghee spread plate,when it is cooled ,cut into required shapes.

Spring Onion Rice

Scallion which is commonly known as Spring onions /green onions.A leafy vegetable which used in noodles,soup,sauce,seafood as garnishing.It has a mild flavour and silvery skin,its bulb is soft and pear shaped which is rich in iron and vitamins.Spring onion thoran is famous in kerala.my MIL makes tasty thoran out of it.From her menu,i found that many dishes can be made with this leafy ones. Everyday i make some quick rice dish for my 's',who's is a rice lover for office lunch pack.One fine morning,as i was wondering what kind of rice to make ...found some spring onions in refrigerator.i took n cook ,by the way got this wonderful dish.

Ingredients...

Basmati rice 2cups

Spring onions 1bunch

Mustard seeds 1tsp

Channa dal 1/2tsp

Urad dal 1/2tsp

Coriender seeds 1/2tsp

Cumin seeds 1/2tsp

Red chillies 3-4

Roasted peanuts 1/4cup

oil 1tsp

Ghee 1/2tsp (optional)

Dry coconut(optional)

salt to taste

Method..

Cook rice and cool it.It should be sticky.Heat oil in a pan,add mustard seeds,urad dal,channa dal,coriender seeds,cumin seeds,red chillies and saute for few min.Wash spring onions and chop it finely.Add spring onions to the seasoning items and cook in low flame without adding water(cook till it gets brown in colour),coz spring onions had water content.Add enough salt to it . Add rice and mix well,cook for 2 mins.Add ghee ,coconut and mix well .Garnish with peanuts and serve hot.

Mysore Masala Dosa

Mysore Masala Dosa, a crispy pan cake with spicy chilli chutney and stuffed potato masala with hot tea....This is one of my favourite from childhood, amma usually makes dosa on sunday morning with potato stuffing served with green coconut chutney and spicy kerala sambar..when i started cooking,i tried to mix n mash ingredients .some are my own discoveries ,some from cookery sites.After coming here, my experiments has increased. so my 's' is bit tensed co'z he's a good tester....Last week i was telling him like on sunday i'm goin to try mysore masala dosa.He was bit worried n tried to pull me back from doing it .But after eating ,he wants me to blog this recipe.here it goes my style of masala dosa...

For Dosa batter...

Idili rice/Long grained rice 3cups

Urad dal 1cup

Methi seeds 1tsp

Salt to taste

Boiled rice 1cup (optional)

Soak rice,dal,methi seeds for 6 -8 hrs .Blend them till it forms a smooth batter with enough water.Let it ferment for 8-10 hrs or keep overnight.As its cold here,i used reheat the bake oven for 5 min .place the dosa batter inside it and take it back by morning .An other way to ferment is to add boiled rice while blending .This helps to ferment quickly even it is kept outside overnight.

For potato masala(stuffing)...

Potatoes 2 large

Onion 1large

Green peas 1/4cup

Carrot finely chopped 1/4 cup

Green chilles 2

Turmeric powder 1/4tsp

Asafoetida a pinch

Garam masala 1/4tsp

Red chilly powder 1/2tsp

Ginger-garlic paste 1tsp

coriander leaves

oil 1tsp

Mustard seeds 1tsp

urad dal 1tsp

Pressure cook potato,carrot ,peas for one whistle.In a sauce pan ,heat oil,add mustard and dal.when it pops add chopped onions ,green chillies ,ginger-garlic paste and stir fry till it's light brown.Now add turmeric powder,red chilly powder,garam masala, asafoetida and stir.Add boiled vegetables and afew drops of water ,cook for few mintues .finally add coriander leaves.

For masala spread inside dosa...

Many varieties of speads can be tried like Red chilly chutney,coriander chutney,coconut-paruppu podi.Here i used red chilly chutney.i'd like to share all spreads recipes here.

Red chilly chutney

Red chilles powder 2tsp

onions 1

Garlic pods 1

Tamarind pulp 1tsp

salt

Make a fine paste out of this ingredients in a blender without addingwater.

Coriander chutney/mint chutney

Coriander leaves 1/2 cup

Green chillies 2-3

Tamarind pulp 1tsp

Garlic pods 1

salt

Make a fine paste out of it.

Coconut paruppu podi/coconut channa dal powder

Channa dal 1/2cup

Dried Coconut 3 tbsp

Red chilly powder 2-3 tbsp

Cumin powder 1tsp

Garlic pods 2

salt

Mix all items and make in fine powder in a dry mixer without adding water.

To make masala dosa

Heat tawa for few mintues.spread few drops of oil in the tawa and spread evenly with a tissue.

Pour one spoon of dosa batter into it and rotate in clockwise direction.Cook for few mintues by closing the dosa with a lid so that dosa cooks faster.

Now spread 1 spoon of red chilly chutney evenly .Then some potato masala in one side of dosa and fold the other edge of dosa.

now masala dosa is ready.serve it hot.

Arattikaya Palakura Pulusu/Raw Plantain palak curry

'Arattikaya Palakura Pulusu' as the name indicates, a curry made with plantain n palak,basically an Andhra dish.when i was thinking about what to post in JFI:Banana event,my 's' suggested this dish coz this is one of his favourite...specially plantain..he ask to put plantain in all curries .... our family mention this curry as "Valliyoor kuravu pulusu".actually no one knows why such a name and from where they got.He says like this dish is bascially from valliyoor ( a place in tamilnadu)made with kuravu (spinach)...anyway whatever it is,dish is very tasty n healthy.Any type of spinach can be used,i have tried with methi leaves(fenugreek leaves)also.Plantains, also known as “potatoes of the air” or “cooking bananas here.Its of great nutritional value, has a rare combination of energy value, tissue-building elements, protein, vitamins and minerals and spinach is rich in vitamin C and A.This is my entry to JFI:Banana hosted by Mandira ofAhaar.

Ingredients

Arattikaya / Raw plantain 1 no
palak 1 bunch
Tamarind pulp 5 table sp

For masala

Coconut 1/2 cup
Garlic pods 2
Shallots 3 nos /red onion 1/4
Red chilly powder 4tsp
Jeera powder 1/2tsp
Turmeric powder 1/2 tsp
Salt to taste

For seasoning

Gingely oil/Refined oil 1tsp
Musturd seeds 1tsp
Curry leaves 5 nos
Red chillies 2 nos

Method

Cook plantain and palak with enough salt .Grind masala items finely.In a saucepan,add cooked plantain,palak,masala,tamarind pulp and water (depends on how much gravy needed),salt and mix well.cook for 5 mins..I usually use gingely oil for seasoning,which enchanes flavour to the curry.U can use any refined oil.In a pan,add oil,musturd seeds.when it pops ,add red chillies and curry leaves.Add seasoning to the gravy.Serve hot with rice.

Vinayaka Chaturthi

Vinayaka chaturthi or Ganesh chaturthi is an occasion of the birthday of Lord Ganesh,who has elephant head and human body."Vinayakan ",as the name indicates,is the Lord of beginning and Lord of obstacles,he's the "destroyer of sorrows and remover of obstacles" ,honoured with affection at the start of any ritual or ceremony and invoked as the "Patron of Letters" at the beginning of any writing.Ganesha has two Siddhis ,Siddhi (success) and Riddhi (prosperity). Wherever there is Vinayakan, there is Success and Prosperity.On the day of chaturthi,we decorate our house by drawing "kolams" with riceflour,flowers,mavela thoram at door step, make a clay idol of lord and decorate it with sandal , kumkum and a very special aurgampul malai( a type of grass,which is very special to lord) and a beautiful umbrella is placed behind the idol.Then idol is placed in plantain leaf or mandap.Then at the evening puja is performed by chanting "Ganesha Sahasranamam". Ganesha is very fond of sweets,therefore payasam,modhakam or kozhukattai ,sundal ,fruits and other sweets are offered.After 2 days,the idol is immersed in sea.we usually immersed the idol in river near our house.

Kozhukattai and sundal was my "naivedhyam".Grandma is my greatest inspiration in cooking.Most of my recipes are her contribution.Same in the case of "kozhukattai" also.Those who had no steam cooker or iddli set like me,can try this... forgot to bring from india...I'm searching for one, for last few months..hmmm couldt find....... search is still goin on ... when i was wondering 'how to cook modhakam',grandma gave me this simple version of kozhukattai,cooking in boiling water......i'd like to share with u...

Kozhukattai

Ingredients...

Rice 1cup

Jaggery or sugar 1/2cup (change to ur need)

coconut 1/4cup

cardamom 3

water less than 1/4cup

method...

Mix riceflour,grated jaggery,cococnut together.sprinkle some water if nesscery to mix the ingredients.Make small balls or rice dumplings and keep aside.In a saucepan,boil 2 cups of water.when water started boiling,put rice balls in it.cook for 10-15min.

Chickpeas Sundal

Ingredients.

Chickpeas 1 1/2cup

Grated coconut 3tsp

Salt 1tsp

Musturdseeds 1/4tsp

Urad dal 1/4 tsp

Red chillies 4 -5

curry leaves 5 -6

Asafoetida 1 pinch

Method..

Soak chickpeas overnight or atleast 8 hours before making sundal.Wash n pressure cook peas with salt for one whistle.Decant the water and let it stand for few mintutes.In a kadai,heat up the oil,musturd seeds,urad dal.redchillies,curryleaves and asafoetida.Remove from heat,now add cooked peas and coconut .stir to mix well.

Tips..

Instead of grated coconut,dry coconut or copra chopped can also be used.

This is my entry toEvent for Ganeshchaturthi hosted by LathaThe'yum'blog

RCI: Karnataka's Chitranna and Tomato Saaru

This is my first entry to a food event. Happy to begin with" Karnataka Cuisine".A few months back,i was in "Garden City" Bangalore, where i got an opportunity to explore the taste of typical cuisine which is characterised by the distinct textures, flavours and tastes. Karnataka is a unique blend of tradition and modernity.
"Nimbehannu Chitranna" is one of my favourite dish ,commonly known as Lemon Rice a tasty ,healthy n easy dish which can be made even with leftover rice.i usually prefer to make this for my hubby for lunch packets.As we are more concerned about health ,just try this .Lemon is rich in Vitamin C is vital to the function of strong immune system . Rice is easy to digest, naturally sodium and cholesterol-free, with only a trace of fat. It's an important source of vitamin B1 and encourages stable blood sugar levels.
Ingredients...
Rice 2cups
Lime juice 2tsp
Mustard seeds 1tsp
cumin seeds 1tsp
Urad dal 1tsp
Channa dal 1tsp
Moorng dal 1tsp
Curry leaves 4-5
Red chillies 3-4
A small piece of ginger crushed
Turmeric powder 1/4tsp
Peanuts 8-10
oil 1tsp
Salt as required
Coconut grated(optional for garnishing)
Method....
Cook rice in pressure cooker in ratio 1 : 1.25 ( ie 1cup of rice : 1.25cups of water)
Heat oil and add dals,mustard seeds,curry leaves,cumin seeds,redchillies,peanuts and ginger.
When the dals turn brown,add the turmeric and ginger.Fry for another minute till the mustard crackles.
Now add the lime juice and reduce heat.Heat through and remove.Mix this with rice as required and add salt to taste.
Tomato Saaru

"Sarru" is a Karnataka dish ,Usually known as "Rasam " in southindia,which is prepared almost daily in indianhouseholds.Its also known as "Indian Spicy Soup".Spices added in rasam is benefical to health,it helps to cure stomatitis, indigestion, gastric irritability.
Ingredients...
Toor dal 3/4cup
Turmeric powder 1/2 tsp
oil 1/2stp
Tomatoes 2 ,cut into small pieces
Tamarind juice 1-2 tsp
Jaggery 1tsp
Rasam powder 1-2 tsp
Coriander leaves
salt to taste
For seasoning....

Ghee 1tsp
Mustard seeds 1tsp
Cumin seeds 1tsp
Asafoetida 1pinch
Curry leaves
Method...
Cook toor dal in a pressure cooker with salt ,turmeric and oil.Mash well and keep aside.
Grind tomatoes into a paste or put rasam powder,tomato pieces,jaggery in a pan ,add water and boil to 10-12 min.Remove from heat.
Heat ghee in a pan,add seasonings,when it starts to spilt,stir into the rasam.Garnish with coriander leaves.

KRISHNA JAYANTHI

HAPPY KRISHNA JAYANTHI!!!!

Krishna jayanthi is the celebration of the birth of lord krishna,in south india it's also known as Gokulashtami. Lord Sri Krishna was born on the 'Rohini' nakshatram (star) on Ashtami day,so it also known as Asthami Rohini In kerala.
Sri Krishna is Lord Vishnu's eighth avatar (incarnation) on earth. He is considered to be the Lord's most glorious incarnations.This festival occurs on the eight day of the dark half of the month Shravan. We decorate our house with flowers ,rangoli , mavela thoranam at doorstep and small feets are drawn with rice flour from entrance to puja room .It 's believed that baby krishna visits his devotee's house to bless them ,leaving behind his foot prints.i remember once my grandma dipped my infant brother 's legs in the flour n drew the foot steps.she takes ''vratham'' (fasting) till midnight chanting slokams n reciting prayers from bagavet gita.
Special dishes like appam,murukku,payasam,aval,seedai ,ladduu and butter are offered to lord.In the evening a special puja is done and people ask one another" kannan onga veetukku vandacha?" (Has Kannan come to your house?).At night we go to krishnan temple near our house ,kolattam is performed by kids dressed up as Krishna and Radha . It is a replete with love for lord krishna.
Yesterday we celebrated with Pal payasam and Aravanai as ''naivedhiyam''.I really wished to draw footprints ,but houses here in usa are laid with carpet.hmmm.....so I couldn't.At that moment I thought east or west india is the best.
Just tried mom's recipe and I like to share here.here it goes......

PAL PAYASAM
Ingredients...
Basmati rice /unakkallari(red rice) 1/4 cup
Milk 6cups
water 1 cup
sugar 1/2 cup
ghee for frying

Garnishing...

cashewnuts 10 nos
cardamom 5 nos
raisins 5nos (optional)

Method

Mix together all the ingredients in a pressure cooker.Cook on a high flame till the first whistle.Soon after the first whistle is heard, lower the fire and cook for half an hour.Fry cashews and raisins in ghee.Garnish the paayasam with the fried cashews and raisins.Serve hot or chilled

ARAVANAI PAYASAM /SWEET PONGAL

Ingredients

Raw rice - ½ cup
Green gram(Cheruparippu) - ½ cup
Ghee - ½ cup
Jaggery(Sharkkara) - 3 cups
Copra(dried coconut) pieces - ¼ cup
Cashews(chopped) - ¼ cup
Raisins(Onakka munthiri) - ¼ cup
Sugar candy(Kalkandam) - ¼ cup (optional)
Grated coconut - ½ cup(optional)

Method....
Lightly roast green gram, till a nice aroma comes and the colour changes.Wash rice and dal together.Heat up a pressure pan.Add rice and dal along with 2 cups of water.Close the cooker, keep the weight and cook upto 2 whistlesAllow it to cool.Add ½ cup of water to jaggery and heat on a low flame, stirring continuously, till the jaggery dissolves compeletely. Strain and add to the rice-dal mixture.Cook, adding ghee little by little.Add the copra fried in ghee.When the whole mixture becomes a mass, add cashew and raisins fried in littleghee.Remove from the flame.Add sugarcandy and freshly grated coconut.

Tips... It can be made only with rice without adding dal.You can cook the mixture for just one whistle and if thus made, rice will be slightly grainy.You can add 1 cup of ghee and 4 cups of jaggery.