Tiranga Pulao- Republic day Special

Ingredients:

• 3 Cups basmati rice

• 6 Cloves

•3 Medium-piece cinnamons

• 3-4 Cardamoms

• 1 Carrot, grated

• 1 Cup orange juice

• 1 Cup chopped onion

• 1/2 Bunch coriander leaves

• 1 tbsp Coconut, grated

• 1 Cup paneer, grated

• 1 Cup ghee

• 3-4 Green chilies

• 2-3 Garlic cloves

• Small piece ginger

• 1/2 Cup green peas

• 1/2 tsp White pepper powder

• Salt to taste

• Few drops of orange color

Methods:-

1 Divide rice into 2/3 and 1/3, i.e. 2 cups separately and 1 cup separately.

2 Wash the rice thoroughly and soak in water for 30 min.

3 In a pan, put 1 tbsp ghee and add cloves, cinnamons and cardamoms.

4 Strain 2/3 rice (2 cups) and add to it. Fry for 2 min.

5 Add double the amount (4 cups) of water, stir, cover and cook till 3/4th done. Pick with a fork

to separate the grains.

6 Separate the remaining ghee into 3 parts.
For the White Layer:-

Heat one part of ghee in a pan and add chopped onions. Fry till transparent.
Add the grated paneer, salt and white pepper. Sauté for few minutes.
Add half of the cooked rice and mix well.

For the Green Layer:-

Grind together coriander leaves, coconut, green chilies, ginger and garlic.
Heat the next part of ghee. Add jeera and ground paste. Sauté for a while.
Next, add green peas, salt and 1 tbsp water. Sauté and cover. Cook till the green peas get cooked.
Add remaining part of cooked rice and mix well.

For the orange layer:-
Heat the remaining ghee and add the grated carrot. Sauté till cooked.
Add the 1/3rd soaked rice and fry for a while.
Add the orange juice, 1 cup water, salt and a few drops of orange color and cook the rice, covered, till done.
Final Preparation:
Take a heavy bottomed pan and grease it with ghee.
First spread the orange rice fully in the bottom of the pan.
Sprinkle some grated cheese.
Next spread the white rice.
Sprinkle some grated cheese over it.
Finally, add the green rice and cover.
Keep the heat on low and cook for 10 min.
After a few min, invert the rice on the serving dish.
Enjoy it with raita and papad.
Tiranga Pulao is ready.

Tiranga Sandwich - Republic day special

Ingredients

Bread slices 6 pieces

Cheese slices or Boiled egg chopped in very small pieces

6 piecesOrange

Carrots grated

2Green Peas boiled & Mashed

1 cup Mayonnesse

2 table spoonTomato sauce

2 table spoonSalt according to taste

Method

Cut the sides of the bread and then cut into half in triangular shape.Sauce mixtureMix mayonnesse and tomato sauce and salt in a bowl. Now take 1 triangular slice, apply a very thin layer ot sauce mixture. Now add mashed peas layer on it and put another triagular bread piece on top of it. Again put the thin layer of sauce mixture and add Cheese Slices or chopped egg and again put the triangulat bread slice and add a thin layer or saucwe mixture on it.and add grated carrots on it. And put the final layer of traingular slice.Serve this with sauce and potato waffers to children.

TIRANGA DOSA- republic day special

Rava Semolina 1 cup
Curds 1 cup
Black pepper powder 1 tsp
SaltGrated carrot 1/2 a cup
Grated cabbage 1/2 a cup
Capsicum chopped 2 tbspnOil
Mix semolina and curds. Add 2 tbspn of water just enough to make batter. Do not make the batter watery else dosa will not hold the vegetables.Set aside for 4 minutes. Now stir in pepper powder and salt. (Add in green chilli chopped in case u want it spicy)
Heat the Tawa. Take a ladle of batter and pour on tawa. Rava dosa cannot be make circular like rice dosa batter, it will spread quickly. Next, quickly place capsicum pieces in the centre. Arrange a circular patch of canbbage leaves followed by grated carrot.

With help of flat spoon press the vegetables evenly to stick onto the dosa. Add oil to the edges.Now let it cook for some time and then turn over carefully and cook the other side.Serve hot with spicy chutney or molagapodi .......

Sankrant Recepie - Ariselu

Ariselu

Ingredients :
1 kg Rice
3/4 kg Jaggery (grated)
2 tsp of Sesame Seeds
Oil, to fry
Method :
Wash rice thoroughly
Soak them overnight and remove water completely
Spread them on a cloth for a few minutes to make sure that the rice is dry
Make a fine powder of it in a blender
sieve if necessary and set aside
The flour should be slightly damp
Add one cup of water to the grated jaggery and heat it in a pan till it melts
Sieve to remove any unwanted stuff
Heat it on low flame till it becomes thick syrup
Add the rice flour to it slowly and stir well
Remove flame and make sure that no lumps are formed
When slightly cool make big lime size balls of it
Heat oil in a thick bottom pan
Pat each ball into a thin, round and flat disc on a banana leaf or a plastic sheet and dab it with a few sesame seeds.
Fry each one in oil on low flame till deep brown and remove
To remove the oil completely, place it between two flat ladles and press.
Repeat the procedure till the dough is over
When cool store them in a container
These Ariselu last for more than two weeks

Sankrant Receipe - Kajji Kaayalu

Sankrant Receipe - Kajji Kaayalu

Ingredients

For Filling
100 gm `Endu Kobbari Koru'/ Grated Dry Coconut
75 gm Jaggery / Sugar, powdered
8 to 10 Cardomoms, peeled and powdered
1 tsp Khus Khus
1 tsp Poppy Seeds
25 gm Roasted Cashew Nuts
10 gm Raisins
2 tbsp Roasted Groundnuts
Oil, to fry
For Covering
150 gm Maida
1 tsp Ghee (neyyi)
Method
Add melted ghee to maida and mix well
Make dough of it adding enough water and leave it covered for an hour
Mix all the filling ingredients and set aside
Knead the dough and make it into small lime size balls
Roll them like `poories' - thin, flat and round
Place one and a half tablespoons of the prepared filling on the left side of the `poorie' and fold the other side over and press the ends together securely
You may cut the edge with the serrated edge of a knife or with the other end of a spoon to make it look decorative
Repeat the procedure till the filling is over
Heat oil in a thick pan / wok and fry two or three at a time till golden brown and remove
Stored in air tight containers they easily last for a couple of weeks
Note
If the edge is not closed firmly, the kajji kaayalu may break open while frying and the contents of the filling spill into the oil, thereby creating a mess. To secure the ends firmly dip your forefinger in water and run it lightly on the inner part of the poorie's edge before folding it together.
In place of grated dry coconut roasted and powdered sesame seeds or `kova' may be used along with a blend of sliced cashew, almonds, dates, walnuts and raisins, all of which are quite delicious.

Sankrranti Recepie - Bandaru Ladoo

Sankrranti Recepie - Bandaru Ladoo

Ingredients
250 gm `Senaga Pindi' / Bengal Gram Flour
250 gm Sugar
1 tsp Cardamom Powder
Oil, to fry
50 gms Cashew Nuts, fried in a tbsp ghee
Method :
Heat 4 tbs of oil and add it to `senaga pindi'
Mix well with hand and knead it into dough using water
It should not be too soft or too hard
The consistency should be like that of poori dough
Place the disc with medium size holes in the muruku press
Fill it with dough leaving space to place the upper part of the press
Heat the oil and carefully press the dough, like spirals and without overlapping, directly into the oil, keeping the bottom of the press 2 inches away from the oil
Take proper care that the hot fumes of oil does not reach your hands
Turn it over and remove when golden brown
Drain the oil and repeat the procedure till the dough is over
Powder them in a blender, measure and set aside
Take equal measure of sugar and make light syrup / `letha paakam'
Add the powdered spirals, cardamom powder and the cashew nuts to it and mix well.
Turn off the flame and make big lime size balls of it by smearing ghee to your palms.
Your delicious Bandaru ladoos are ready to serve.
Note: There is simple and easy way of doing it (provided there is no connoisseur in the family) for those who do not have the muruku press or time and patience. Powder sugar in a blender, fry `senaga pindi' lightly in 2 tbs of ghee and mix them along with the roasted cashew nuts and cardamom powder. Add a little more ghee for consistency while making the laddus.

Sweet Pongal

Sweet Pongal

Ingredients:
2 cup Basmati Rice
1/4 liter Milk
1½ cup Arhar Dal
50 gm Jaggery
12-15 pieces Roasted Cashew Nuts or Fried Raisins
12-15 pieces Almonds
1/2 tsp Cardamom (dried and grounded)
1 tsp Ghee
1 pinch Edible Camphor
Method:
In a deep pan, boil the milk. Add rice and dal and turn it on low flame after Cleaning and washing them thoroughly.
Stir in the Jaggery until it dissolves. When the rice and dal are cooked, add raisins and nuts, grounded cardamom and edible camphor keep while stirring continuously.
Pour ghee before taking off the fire. Serve it hot or cold as desired.

Sarkkarai Pongal

Sarkkarai Pongal

Ingredients :
2 litres Milk
10 Almonds
1½ cups Newly Harvested Rice
1/4 cup Moong dal
15 Cashew Nuts
1½ cup Jaggery, grated
30 Kishmish
1/4 level-tsp Nutmeg Powder
1/4 tsp Saffron Crushed
1 tsp Cardamom Powder
2 tbsp Ghee

Method:

Chop almonds and cashew nuts and clean kishmish. Pour milk in the earthen pot called `Pongapani` and place it on fire.
When the milk starts boiling add rice and dal, after washing. As soon as the rice and dal are cooked to softness, add Jaggery and ghee.
Let cook on medium fire for some time and then put in almond and cashew nut bits, saffron nutrieg and cardamom powders.
Finally put in the Kishmis. Bring to one or two good boils

Salt Pongal

Salt Pongal

Ingredients :
2 cup Basmati rice
1-1/2 cup Moong Dal
2 tsp Ghee
1/2 tsp Cumin Seeds
10-12 pieces Cashew Nuts (roasted or fried)
Salt to taste
Pepper to taste

Method:

Clean and wash thoroughly the rice and dal. Boil them together in ¼ litre of water in a deep pan. When cooked, keep them aside.
In a separate shallow pan, heat the ghee and stir fry cumin seeds and cashew nuts slightly and separately.
Add it to the rice and dal. Add salt and pepper and serve hot.

Puli Pongal

Puli Pongal

Ingredients :
2 cups Broken Raw Rice
Tamarind - small lemon size (soaked in water)
1 tsp Mustard Seeds
1 tsp Chana Dal
Dry Red Chilies (according to taste)
1/4 tsp Asafoetida Powder
1/2 tsp Turmeric Powder
1/4 cup Sesame Oil
A sprig of Curry Leaves
Salt to taste
Method :
Keep the measured tamarind juice. For every cup of broken rice add 2 1/4 cups of tamarind juice.
Heat oil in a pressure pan. Now add mustard seeds and when it splutters add the Chana dal.
When the Chana dal is lightly brown, add turmeric powder, asafoetida, dry red chilies and curry leaves.
Then add the tamarind juice. When it begins to boil, add the broken rice and the required amount of salt.

Lemon Rice

Lemon Rice

Ingredients :
2 cup Basmati Rice
1 tsp Channa Dal
1 tsp Urad Dal
1/4 tsp Asafoetida (heeng)
1/4 tsp Mustard Seeds
1/4 tsp Turmeric Powder
2 tsp Ghee
2 Lemons (juice)
Salt, to taste
Method :
Wash and clean the rice thoroughly
Boil it in 1/4 litre water. till done
Heat the Ghee in a separate shallow pan
Add mustard seeds, channa dal, Urad dal, asafoetida and turmeric powder to it
Fry lightly till it emits fragrance
Mix well with cooked rice for flavor
Add salt to the lemon juice and pour it over rice and mix well
Serve hot

Coconut Rice

Coconut Rice

Ingredients :-
2 cup Basmati Rice
1 Coconut, grated
1 tsp Channa Dal
1 tsp Urad Dal
Green or Red Chillies
Salt to taste
Method :
Wash and clean the rice thoroughly
Boil it in ¼ litre of water till done
Heat the Ghee in a separate shallow pan
Add mustard seeds, channa dal, Urad dal and chillies to it
Fry lightly till it emits fragrance
Mix well with cooked rice for flavor
Add salt to taste
Garnish with grated coconut and mix well
Serve hot.

Avial- Pongal Receipe

Avial- Pongal Receipe

Ingredients :-
1 Coconut, finely-grated
1 tsp Channa Dal, roasted
1 tsp Urad Dal, roasted
1/4 tsp Asafoetida (heeng)
2 Green Chilies
1/4 tsp Turmeric Powder
Assortment of Chopped Vegetables, excluding salad and leafy vegetables
Method :
Blanch the diced vegetables and set it aside for later use
Grind channa dal, urad dal, asafoetida and green chilies to a paste
Heat ghee in a separate shallow pan and add the grounded paste
Fry it lightly till it emits fragrance
Add the grated coconut and saute it over a low flame
Add the blanched vegetables and cook till done
Add salt to taste.
Serve hot