Chakkarai pongal | sweet pongal

yurekha vinoth | October 03, 2017 | Be the first to comment!



Ingredients


1 cup raw rice
1 cup moong dal
1 cup jaggery
3 tbsp ghee
2 tbsp cashews and raisins
pinch of edible camphor
pinch of salt
2 generous pinch of elachi powder

Method

1. Wash the rice and dal.
2.In a bottomed vessel add required water(2-3 cups) and allow it to boil.
3.Once boiled add the rice and dal. Allow it to cook until its done 100 %.
4.In a sauce pan add 2 tbsp of water and jaggery. After jaggery melts strain and keep aside.
5. Now add the jaggery to cooked rice and stir well and even. Let it cook for 2-3 mins.
6. Add pinch of salt,edible camphor and elachi powder. Mix well/
7.In a sauce pan heat ghee and roast cashews and raisins.
8.Add roasted cashews and raisins along with ghee to the pongal.
9.Mix well until its done. Switch off the flame and serve.


Notes:

1.when rice is 100% done no water should be there. You can also pressure cook rice and dal.
2.Adjust sweetness by increasing jaggery measurements.
3. Cooking rice in vessel gives you nice taste to your pongal.

Salad | Healthy meal

yurekha vinoth | October 03, 2017 | Be the first to comment!


Ingredients


1 cup black bean(overnight soak)
1 carrot
1 cucumber
1 celery
1 onion
few cherry tomatoes (optional)
1/4 lettuce
1/2 cup spinach
1 avacado
2 boiled eggs or scrambled eggs
1/4 kg chicken breast
1 tsp pepper powder
dash of black salt
dash of lime juice
2 tbsp coleslaw salad dressing or as per taste
few vegetable salad dressing

Method


1.Dice all the veggies like carrot,cucmber,celery,onion and avacado.
2.Shallow fry chicken breast pieces with salt and pepper.
3.Pressure cook black bean for 2 whistle by adding salt.
4.In a big bowl add diced veggies,chicken,eggs and rest of ingredients.
Mix it well and enjoy your meal. Protein rice salad.




Rava idly

yurekha vinoth | August 01, 2017 | Be the first to comment!

Ingredients

2 cups Rava
1 cup thick curd
1/4 tsp baking soda
1/2 cup grated carrot
1 tbsp broken cashews
1 tsp mustard seeds
Spring of curry leaves
1 green chilli fine chopped
Coriander leaves finely chopped
2 tsp oil/ghee

Method

1. Heat oil in kadai add mustard. After spluttering add green chilli,cashew,curry leaves and Carrot. Saute well.
2.Add Rava and roast in medium flame without burning. Allow it to cool.
3. After cooled,add curd,salt and baking powder. Add finely chopped coriander leaves. Mix well and rest is for 30 mins to 1 hour.
4.Grease idly pan. Place pinch of grated carrot and cashew. Pour idly batter.
5.Steam for 10-12 mins.
Enjoy hot with coriander mint chutney.


Raagi/kambu kali | raagi mudha

yurekha vinoth | August 01, 2017 | Be the first to comment!

Ingredients

1 cup raw rice
3 cups water
1/2 cup raagi and 1/2 cup kambu(bajri flour)

Method

1. Coarse grind raw rice in a mixer jar. Sieve and wash it once.
2.In a wide bottomed vessel boil 2 cup of water. Add rinsed rice and cooked until it's soft and done 100%
3.meanwhile mix flour to 1 cup of water and required salt
4. Once rice done pour the dissolved flour to it.
5. Stir nicely and allow it to cook.
6. Place your hand in water and touch on cooked rice. If it's not sticking it's done. Switch off the flame.
7. Place a bowl of water nearby. Dip your hands and take big sized kali(cooked rice). Make balls and serve with spicy gravy.

We had with dry fish gravy. yumm yummy yummy.Eat Healthy.