Millet Palm Jaggery Pongal / Siruthaniya Karuppatti Pongal

      In the recent years we have been making Pongal with Rice and Jaggery. Slowly we have started to use millets nowadays. Why not prepare with Pongal and Palm Sugar? The taste is very good and not very different from Pongal with Jaggery. Try this traditional recipe for this Pongal which is itself a traditional festival.

Recipe Cuisine : South Indian| Recipe Category: Sweets

Preparation Time: 15 mins  | Cooking Time: 30 mins | Yields: 3 cups

Ingredients:

Kodo Millet Rice	½ cup
Split Green Gram / Moong Dal	¼ cup
Powdered Palm Sugar	1 cup
Ghee	1 tbsp
Cashew Nuts	10
Dry Grapes	15
Cardamom Pods	4

1 cup = 240 ml

Procedure:

1. Dry roast the moong dal at medium flame till the nice aroma comes out from the dal. Transfer it into a dry plate and allow it to cool down completely.

2. In the same pan, dry roast the millet rice till it gets warm . Allow it to cool down completely.

3. Mix the roasted dal and millet rice together and wash them twice.

4. Then soak them with 1 cup of water for 15 mins.

5. Pressure cook them with 4 cups of water including soaked water for 1 whistle in high flame. Then keep the flame at simmer and cook for 10 mins. Then switch off the flame.

6. Meanwhile, add powdered palm sugar and ¼ cup of water in a heavy bottom vessel.  Heat them at low flame till the palm sugar melts completely.

7. When palm sugar starts melting, occasionally stir the syrup using the ladle to avoid sticking at the bottom of the pan.

8. After palm sugar melts completely, switch off the flame and strain the syrup using the steel filter. Keep it aside.

9. Heat the ghee in a pan, fry the cashew nuts till they become golden brown.

10. Then add the dry grapes and fry till they become swollen / fluffy.

11. After the pressure has gone, open the cooker and give a stir. Then add the palm sugar syrup, crushed cardamom pods and fried nuts with ghee.

10. Mix them gently and heat them at low flame for 5 mins. At this stage stir occasionally using the ladel.

             Yummy and very healthy palm sugar pongal is ready to serve!

Note:

1. Use any variety of millet rice or normal raw rice instead of kodo millet rice.

2. Adjust the palm sugar level according to your taste.

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Ezhu Kaai Kuzhambu / Thiruvaathirai Kuzhambu

     

     In Tamil nadu, most households prepare 7 kari kootu which uses vegetables which grow underground. However in our Kongu region, We prepare 7 Kaai Kuzhambu with 7 vegetables which are traditional naatu kai only. Also this Kuzhambu is prepared on Pongal day also. You can prepare this even on normal days also because this is very healthy and energetic.

Recipe Cuisine : South India| Recipe Category: Kuzhambu

Preparation Time: 10 mins  | Cooking Time: 30 mins

7 Vegetables*	Required
Tamarind	Gooseberry size
Turmeric Powder	½ tsp
Coconut Milk	½ cup
Salt	To Taste
To Fry and paste:
Oil	1 tbsp
Sambar Onion	1 cup
Red Chilli	2
Coriander Power	3 tbsp
Curry Leaves	1 spring
To Temper:
Oil	2 tsp
Mustard Seeds	½ tsp
Cumin Seeds	1 tsp
Fenugreek Seeds	½ tsp
Curry Leaves	1 spring
Roughly Chopped Onion	2 tbsp
To Garnish:
Chopped Coriander Leaves	2 tbsp

* - 7 Vegetables:

Brinjal / Kaththarikkai	3
Chopped Broad Beans / Avaraikkai	1/2 cup
Chopped Ridge Gourd / Peerkkangai	1/2 cup
Chopped Snake Gourd / Pudalangai	1/2 cup
Chopped  and de-skinned yellow pumpkin	½ cup
Sweet Potato	½ cup
Fresh Mochai Payaru / Limba Beans	½ cup

Procedure:

1. Heat 1 tbsp of oil in a pan; add onion and red chilli. Fry till the onion becomes translucent.

2. Then add the coriander powder and curry leaves. Sauté for a min. Allow it to cool down completely.

3. Grind them into a fine paste using little water and keep it aside.

4. Soak the tamarind in warm water for 10 mins. Then extract the juice from it using required water.

5. Boil mochai payaru with salt and ¼ of water in a pressure cooker for 1 whistle or cook in a vessel till it becomes tender.

6.  In a big vessel, add tamarind juice (from 4), ground paste (from 3), turmeric powder, salt and chopped vegetables except mochai.

7.  Boil this mixture till the vegetables become tender. Then add boiled mochai (from 5). Cook for 2 more mins.

8. Now add the coconut milk and cook for 5 mins.

9. Finally add the chopped coriander leaves and switch off the flame.

     Ezhu kaai kuzhambu is ready for Thiruvathirai and Pongal.

Note:

1. You can use red chilli powder instead of red chillies.

2. Adjust the spice level according to your taste.

3. You can use big onion instead of sambar onion.

4. You can use coconut paste instead of coconut milk.

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Media Sightings in dtNEXT

     

Happy to inform that two my pongal recipes ( palm jaggery pongal and foxtail millet honey pongal) has been published in today's #dtNEXT issue along with my friend Madraasi Deepa recipe (kalakandu pongal).

Read more here.

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Whole Wheat Herbal Crackers

Mostly crackers are made with maida. I tried crackers with whole wheat flour and also added mixed herbs used typically in Pizza. The herbs induced a nice tempting aroma.

Quick Slide Show Video:

Recipe Cuisine : International | Recipe Category: Baking | Source: cooingwithjoy

Preparation Time: 10 mins  | Cooking Time: 12 mins | Yields: 30 crackers

Ingredients:

Wheat Flour	1 cup
Butter	3 tbsp
Mixed Herbs	1 tbsp
Salt	¼ tsp
Water	As required

Procedure:

1. In a wide bowl, add wheat flour, butter, mixed herbs and salt. Mix them well with your fingers.
2. Then add water little by little and knead it into a soft and pliable dough. Keep it aside for 10 mins.

3. Then roll the dough into 3 mm thickness circle using rolling pin on the dusted surface.

4. Cut the rolled circle using the cookie cutter or bottle cap.

5. Take out the crackers using the flat spatula and keep it on the un-greased baking tray. Leave ½ inch space between the crackers.

7. Preheat the oven for 200 degree Celsius.

8. Bake the crackers for 10 – 12 mins at 180 degree Celsius.

9. Allow it to cool down completely and then take them out from the tray.

     Delicious and aromatic crackers are ready to eat.

Note:

1. Use herbs of your choice.

2. Use Maida instead of wheat flour.

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Egg / Muttai Paniyaram

We make paniyaram from the left over batter with carrot and other seasonings. But this egg paniyaram is a interesting and healthy variation which makes it tasty also.

Click here to view 10 more Paniyaram Recipes.

Recipe Cuisine : South Indian | Recipe Category: Breakfast

Preparation Time: 5 mins  | Cooking Time: 10 mins | Yields: 12-15

Ingredients:

Idli or Paniyaram Batter	1 cup
Egg	3
Pepper Powder	½ tsp
Turmeric Powder	½ tsp
Salt	As required of eggs
To Temper:
Oil	2 tsp
Mustard Seeds	½ tsp
Urad Dal	½ tsp
Curry Leaves	1 spring
Chopped Onion	¼ cup

Procedure:

1. Heat the oil in pan, add mustard seeds and urad dal. Wait for popping.

2. Then add the curry leaves and sauté them till they become crisp.

3. Now add the chopped onion and sauté the onion becomes translucent. Allow it to cool down completely.

4. Meanwhile, add 2 tbsp of water, turmeric powder, pepper powder and salt in a bowl. Mix them well.

5. Then add the paniyaram batter and onion mixture (from 3). Mix them gently. Egg paniyaram batter is ready.

6. Heat the kuzhi / kuli paniyaram pan, pour few drops of oil and then pour this egg paniyaram batter upto ¾ of the kuzhi (depression).

7. After few min, turn them to the other side and cook till it becomes golden color on both sides.

       Healthy and yummy paniyaram is ready to serve. Serve with Coconut Chutney.

Note:

1. You can add either sambar onion or big onion. But sambar onion gives rich taste.

2. Add sambar powder instead of pepper powder.

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