PAASI PARUPPU PAYASAM / PAYATHAM PARUPPU PAYASAM / MOONG DAL KHEER

May lord Krishna

Show you the way in your life

As he has shown the way to
Arjuna in kurukshetra
May lord Krishna bless you on your way.

HAPPY JANMASHTAMI TO ALL....

I am very happy to take part of this interesting SNC event. A great going event started and organished by our sweet friend Divya Pramil from YOU TOO CAN COOK - INDIAN FOOD RECIPES. This is a monthly event where two teams, Southern and Northern team have to challenge each other with their authentic and regional dishes.

This month North team got a challenge to prepare Paasi Paruppu Payasam / Moong Dal Kheer from Divya Pramil and South team is challenged with Kesar Pista Kulfi by Shruti.

'Paruppu Payasam' is an easy payasam of specially Tamil Nadu, which is made with moong dal or chana dal. Here I added raw rice to it, that is purely optional. It is a jaggery based sweet. Getting the right consistency is difficult part, as it should not be too thick nor too runny. Milk adds richness and enhances the taste. Thanks Divya for this delicious kheer, we relished your recipe dear.

INGREDIENTS (FOR 6 SERVINGS):

100 gm / 1 Cup Split Green Gram Lentil (yellow moong dal)

25 gm / ½ Cup Raw Rice (pacharisi)

250 gms  Jaggery / Achu Vellam

10-15 Cashew Nuts (slitted)

5-6 Almonds (chopped)

1 tbsp Raisins

4 Pods Cardamom

2 tbsp Grated Coconut

1 Cup Milk

2 tbsp Clarified Butter / Ghee

METHOD:

Wash moong dal and raw rice in water and set aside.

Grind grated coconut and cardamom pods. Keep it aside.

In a pressure cooker add moong dal and raw rice with 300 ml water. Pressure cook for 10 minutes on low heat. Open the lid after the pressure drops.  Mash well the cooked dal and rice.

Pour milk in it.

Mix well and place the pan on heat again. Cook for several minutes on low heat. This consistency is very perfect, so extra water in not necessary here. (But if you think your dal is thick even after adding milk, add little water in it)

Pour jiggery in it and stir nicely. Check the sweetness, add more jaggery if necessary. 

Add coconut – cardamom powder here, keep stirring for another 2 minutes on medium heat.

In another pan / tadka pan, add clarified butter (ghee). When it starts to melt, add cashew nuts, almonds and raisins. Fry for 2 minutes on minimam heat, don't fry on high heat, nuts will burn quickly.

Add nuts as well as clarified butter in payasam. Fold nicely and remove from heat. (when it will cool down, the payasam will be thicken. If so, add little more milk or water and re-heat a little and stir well)

Garnish with few nuts and raisins on the top. Serve as a mouth watery dessert. 

Sending to Divya's "SNC Challenge"

CHANA DAL FRY

Chana Dal Fry is a popular dish of North Indian Cuisine. After any paneer dish, this dal fry is one of my favorites. It looks just like restaurant style dal fry, but no onion or garlic is used here. Spicy split Bengal gram with yellow moong dal, which is cooked in a tomato gravy, very nutritive and flavourful, makes a perfect accompaniment for roti or naan or rice. But restaurant effect comes out by addition of clarified butter (ghee) and to enrich its taste, it is seasoned with various Indian spices. 

INGREDIENTS:
1 Cup Split Bengal Gram / Chana Dal
2 tbsps Split Green Gram / yellow Moong Dal
2 Green Chilies, cut into slits
1 Large Tomato (chopped)
1 tsp Chopped Ginger
1/2 tsp Turmeric powder

1 tsp Kashmiri Red Chilli Powder
1/2 tsp Cumin Powder
1/2 tsp Coriander Powder
1/3 tsp Garam Masala Powder
1 tbsp Tamarind Pulp
2 tbsps Clarified Butter (ghee)
Salt to taste
Chopped Coriander Leaves for garnishing

FOR SEASONING:
1/2 tsp Cumin Seeds
2 Dried Whole Red Chillies
1/3 tsp Asafoetida

METHOD:
Wash and soak both lentils for 30 minutes. Set aside.

Pressure cook both lentils with 1&1/2 cups of water, turmeric powder and little salt till both lentils cooked well (it takes 3 whistles).

Heat clarified butter in a pan or wok. Add cumin seeds, dried red chilies and asafoetida in it. Saute for few seconds till cumin seed sizzles. Add chopped tomato and green chilies in it. Mix well.

Add ginger, kashmiri red chili powder, cumin powder, coriander powder, garam masala and salt in it. Fry for 2 minutes on medium heat. Pour boiled lentils, 3/4 cup water and tamarind pulp in it. 

Cover and cook for medium heat for 10-12 minutes, till lentil turns thick. switch off the heat now. Garnish with chopped coriander leaves and serve hot with rotis, parathas or pooris or simply as a side dish on your lunch table.

BAKED NAMKEEN COOKIES

"Namkeen cookies" are a luscious alternative to sweet, can be served with afternoon tea or coffee. May use it as a canape for making various kid's friendly recipes. I added different Indian spices to make it more toothsome. It is an elegant starter with soup. Here is a perfect recipe for namkeen cookie sure to tickle your taste-buds.

INGREDIENTS:
100 gm / 1&1/4 Cups All Purpose Flour (maida)
4 tbsp Semolina (sooji/rava)
4 tbsp Gram Flour (besan)
1 tbsp Carom Seeds (ajwaan)
1 tbsp Freshly pounded Black Pepper
1 tsp Baking Powder
1 tsp Cumin Seeds
2 Whole Dried Red Chilies
2 tbsps Butter
Salt to taste
1/3 Cup Warm Water

METHOD:

Dry roast cumin seeds and dried red chilies for 2 minutes on high heat. Pound coarsely and set aside.

In a large bowl, combine flour, semolina, gram flour, baking powder, black pepper powder, roasted cumin-chili powder, carom seeds, butter and salt. Mix nicely.

Add warm water little by little to make a stiff dough. Cover and keep it aside for 30 minutes.

Preheat oven to 200 C. Line parchment paper on a baking tray. From the dough, make medium sized balls. Flat each ball by using a rolling pin. Each disc must have 0.25 cm thick (approx). Cut into desired shaped by using a cookie cutter. (I made 40 nos. of cookies from this dough).

Arrange all cookies on baking tray.

Place it on the middle rack of the oven and bake for 15 minutes. Switch off the heat now. Keep it inside the oven for another 5 minutes and let the cookies cool for 15 minutes.

Store in a air-tight container, a tasty and delicious snack can be served with piping hot tea or coffee. It can be a great starter with soup.

Sending to: Gujarati Zaika

Sending to: Weekend Gala Dinner Extravaganza..

CHICKEN TOMATO

This is really a very flavorful and simple recipe. I served it to guests in my home, which came out absolutely delicious after experimenting on it. Everyone asks for this toothsome recipe. Though I reduced the quantity here, as it is enough for 3 servings. You may serve it at any party or potluck, it is sure, everyone will love this flavorsome chicken curry.

INGREDIENTS:

400 gm Regular Chicken, Cut into Medium sized pieces

150 gm Onion (chopped)

3 Dried Whole Red Chilies

½” Ginger

2 small Pods of Garlic

2 Cloves

1” Cinnamon

200 gm Tomato (cut in cubes)

2 tbsps Ghee / Clarified Butter

1 tbsp Fresh Lemon Juice

1 tbsp Finely Chopped Coriander Leaves

Salt to taste

METHOD:

Clean and wash chicken pieces nicely. Drain excess water from it. Keep it aside. Boil 2 Cups of water with little salt. Add cubed tomatoes and 1/3 part of chopped onion in it. Boil for 10 minutes on medium it. Strain and set it aside. (Don’t waste the water which drained out, you may use it as stock, so preserve it in a container).

Grind ginger, garlic, red chillies, cloves and cinnamon together. Mix lemon juice in it and keep it aside.

Heat clarified butter in a wok. Add remaining onion in it. Fry till onion turns golden brown. Remove it from oil by using a slotted spoon. Set fried onions aside.

In the same wok, add grinded spice mix. Fry for a minute or two on medium heat. Add chicken pieces at this time. Fry for 4-5 minutes, till chicken pieces turn into light brown in colour. 

Add fried onions and fold nicely. Cover and cook on low heat for 10 minutes. Stir in between once.

Now add Tomato-onion mixture and salt in it. Again fold it well. 

Cover and cook for another 15 minutes on lower heat. Check once, or cook till chicken tendered.

Turn off heat now. Garnish with chopped coriander leaves and serve hot with warm rice, pulao, roti, naan or anything you like.
SERVES: 3

Sending to: Virtual Eid Potluck Party 2013

Sending to: Weekend Gala Dinner Extravaganza

DEVILISH EGGS

This is a great snack in most of the potluck or dinner party, not only that it is great in anytime. I didn't add much stuff here, I love it very simple, which tastes just amazing! Tryout and enjoy this yummy, simple, toothsome dish....and enjoy!

INGREDIENTS:
2 Hard-Boiled Eggs
1/2 tsp Mustard Sauce
1&1/2 tbsps Mayonnaise
2 Drops of Tabasco Sauce
A pinch of Paprika
A Pinch of Salt
A Pinch of Black Pepper Powder
A Sprig of Coriander Leaves / Cilantro (very finely chopped)

METHOD:
Peel the eggs and slice each egg half, lengthwise. Remove yolks very carefully. Arrange the egg white halves on a serving plate and refrigerate whites.

Mash egg yolks by using a spoon/fork. Add mayonnaise, mustard sauce, tabasco, pepper powder. Season it with salt and pepper powder.

Using a spoon and mash up everything with egg yolk nicely. Refrigerate for 20 minutes.

Spoon egg yolk mixture into egg while halves. Sprinkle with paprika and coriander leave on the top.  Serve immediately.

SERVES: 2

ENJOY THIS YUMMY SNACK, WHICH IS GREAT IN ANYTIME..&...HAPPY INDEPENDENCE DAY TO ALL OF MY BLOGGER FRIENDS AND READERS.

Sending to: Guru’s Cooking Giveaway Kids Special ’13

Sending to: Virtual Eid Potluck Party 2013

Sending to: Weekend Gala Dinner Extravaganza...