RELISH MOONGDAL/PASIPARUPPU HALWA..!!

Do you relish this delicious sweet ever before?

We, the traditional kongu folks make pasiparuppu payasam, pasiparuppu sweet pongal and pasiparuppu halwa using cow ghee as a special ingredient during family occasions and festivals.

I posted pasiparuppu payasam before. Today's special posting is Pasiparuppu halwa. Such a scrumptious dish..!

How to make?

Ingredients:

Moong dal 100 gms
Sugar 200 gms
Cow milk 50 ml
Cow ghee 100 ml
Cardamom six pods crushed
Cashews and raisins each one spoon

Procedure:

Dry roast moong dal till aroma coming out
Allow to cool and blend into a coarse powder.
Heat a wok with one tablespoon of ghee over a medium flame.
Transfer the moong dal coarse powder.
Fry for a couple of minutes on a medium flame.
Add sugar and allow to melt.
Add one cup of water.
Add another tablespoon of ghee.
Saute again.
Allow to cook on a low flame.
Add milk and mix well.
Saute softly till the milk absorbed.
Add the ghee-roasted cashews and raisins.
Pour the remaining ghee and mix well.
Observe the dal mass is well cooked and nonsticky and also ghee is oozing out all over the sides.
Switch off the flame.
Sprinkle the crushed cardamom seeds over the halwa.

Yummy and lip-smacking moondal halwa is ready to serve..!

Unforgettable taste..! Royal appealing sweet..! Hope you enjoy it..!!!!!!!

WHEAT PANIYARAM

Wheat paniyaram is an easy and quick breakfast, made with simple ingredients. You need wheat flour, salt, adequate water and a pinch of cooking soda.

You will get super soft and crispy paniyarams. Any side dish is paired with this dumplings.

How to make ?

Ingredients:

Wheat flour 250 gms
Adequate water
Salt needed
Cooking soda, a pinch
Sesame oil or groundnut oil.

Procedure with images:

Mix wheat flour, salt, cooking soda one pinch and an adequate water.
Check whether it gets dosa batter consistency.
Adjust with water if needed.
Check the taste of salt.
Heat the paniyaram maker over a medium flame.
Pour half spoon of oil in every mould.
When the pan becomes hot, pour the wheat batter into every mould.
Close with the lid.
After few minutes, take off the lid.
Flip every dumpling to the other side using a long needle.
Allow to cook for two minutes.
Remove the paniyarams from the maker using the needle and collect in hotpot.

Soft, crispy and golden brown paniyarams are ready to serve hot with onion chutny. You can have them with coconut chutny, sambar or any other gravy, you opted.

VEGETABLE BIRIYANI

Vegetable briyani is a one pot meal that is a quick fix cooking. This dish is a perfect blend of vegetables and aromatic spices.

Let us learn how to make this delicious and a nice aromatic vegetable biriyani in a pressure cooker.

Ingredients:

Rajabhogam boiled ponni rice 350 mg
Cardamom two (optional)
Star anise one
Bayleaves three
Cloves seven
Cinnomon four
Garlic five pods
Ginger two pieces grated
Green chillies two
Curry leaves one sprig
Turmeric one spoon
Chilly powder half spoon
Tomato one
Cauliflower florets ten or more
Carrot longitidunally chopped one
French beans 100 gms chopped
Fresh green peas 50 gm
Mint leaves one cup
Briyani masal powder home made one spoon
Sesame oil two tablespoons
Salt required
Lemon juice two spoons

Procedure:

Wash the rice several times and soak for half an hour.
Chop all the vegetables.
Blend the garlic and ginger into a coarse paste.
Heat the cooker with oil.
Add all the spices together i.e., cardamom, star anise, cloves, cinnomon, bay leaves, curry leaves and green chillies.
Saute for a while until they fry.
Add ginger garlic paste.
Add briyani masala, turmeric, and chilly powder.
Add vegetables and tomato.
Saute for few minutes with salt.
Then drain the rice and add into the cooker.
Add 1000 ml of water.
Add required salt.
Add the mint leaves.
Allow to boil.
Close the lid and put whistle.
Allow one whistle and place the flame in a simmer level for five minutes.
Then switch off and set aside.

For curd pachadi:

Chop the three bellari onions into fine bits.
Heat the tempering pan with one spoon of sesame oil.
Add onions and saute them until the onion turn translucent.
Keep aside tocool down..
Add salt to the three cups of curd.
Add asafoetida.
Chop the cilantro leaves and add into the curd.
Add onions.
Mix them.
Pachadi ready.

Serve hot with curd pachadi.

MANJAL KARISALANGANNI PARUPPU KOOTU

Manjal karisalanganni is a wonderful herb and used in preparing hair oil for abundant hair growth and strength. It is named botanically as " Eclipta prostrata".
We can make kootu or thuvayal and consume. It has potential qualities such as
It acts as a best liver tonic. Cures jaundice.
It is beneficial for skin problems and eye diseases i.e night blindness.
It is a detoxifying agent and destroys worms in intestine.
It is used as a best hair tonic by concentrating the coconut oil and fenugreek seeds and the coarse paste of theses leaves.
It improves memory.
It boosts nervous system and brain.

We should try to get these saplings or seeds wherever available and grow in our home garden and use and avail its enormous benefits through food and oil.

Recipe:

Manjal karisalanganni leaves three cups chopped.
Pressure cooked masoor dal two cups
Cumin seeds one spoon
Mustard seeds one spoon
Shallots chopped half cup
Green chillies two
Curry leaves one sprig
Tomato half one
Sesame oil one tablespoon
Salt as needed

Procedure:

Wash the leaves three times.
Heat the wok with sesame oil over a medium flame.
Add mustard seeds to splutter
Add shallots, green chillies, curry leaves.
Saute for a minute.
Add leaves and saute a while until the leaves shrink.
Add turmeric.
Saute again.
Add half of the tomato.
Transfer the cooked dal and adjust the consistency with one cup of water.
Add needed salt.
Cook for five minutes until the leaves cooked.
Switch off the flame.
Rub the cumin seeds with your palms and add.

Your manjal karisalanganni plus dal kootu is ready. It gives pleasant flavour and an extraordinary taste with hot steamed rice and a spoon of ghee.

IVYGOURD CAPSICUM PEPPER FRY

This spicy ivy gourd Capsicum pepperfry pairs up with curd rice excellently. Ivy gourd is a very good
Veggie for diabetic people.

Today's posting is delicious and nutritious ivygourd capsicum pepperfry.

Ingredients :

Ivygourd veggie horizontally chopped two cups
Capsicum chopped one cup
Sesame oil one tablespoon
Mustard seeds one spoon
Shallots finely chopped half cup
Curry leaves one sprig.
Turmeric powder one spoon
Asafoetida one pinch
Salt needed
Pepper powder one spoon

Procedure:

Heat the wok with sesame oil.
Add mustard seeds to splutter
Followed by the shallots, curryleaves
Add turmeric
Saute for a while till the shallots turn translucent.
Add ivygourd and capsicum veggies.
Saute occasionally.
Add salt needed.
Add Asafoetida
no water needed
The water stored naturally in the veggies will suffice.
When the veggies cooked and swirled, switch off the flame.
Sprinkle pepper powder over the veggie and mix well.

Hot and tasty ivy gourd pepperfry is ready to have.