Showing posts from November, 2022

Moong Dal - A healthy Dal of Indian Cuisine

  Moongdal is a vegetarian superfood which is very rich in protiens and essetial nutrients. The dal is very rich in protein and it helps in building tissues, bones, muscles. Good for blood and skin enhancement. Moong dal is rich in Vitamin E, C and K. Moong dal forms an integral part of Indian diet and as it is low in carbs this is one of the healthiest options. It also helps in preventing diabetes and improves digestive health.  Moong dal can be used as a diet food, can be given to babies too.  Recipes using Moong Dal Moong Dal Halwa Moong Dal Ladoo Ashoka Halwa Kosambari Moong Dal Payasam Lucknowi Dal Moong Dal Sundal Munthiri Kothu Moong Dal Vada Moong Dal Soup Full Meal Soup Pesaret or Peserattu Moong Dal Idly Apart from these most South Indian Kootus, Hotel Sambar, Gojju, Pongal varieties all use Moong Dal as a major dal in all those dishes. 

Nutrient-Rich Moong Dal Soup: Wholesome Weaning Food for Babies

Introducing soups to your baby's diet is an excellent way to provide them with nourishment and variety. Moong Dal soup, in particular, is a healthy and easily digestible option that is perfect for babies starting on solid foods. Follow this simple recipe to prepare a nutritious and delicious Moong Dal soup for your little one. Ingredients: 1/4 cup split yellow Moong Dal A pinch of salt A pinch of pepper powder (optional) Instructions: Prepare the Moong Dal : In a pressure cooker, add the split yellow Moong Dal along with enough water to cover it. Pressure cook the Moong Dal for about 5 to 6 whistles or until it becomes soft and mushy. Mash and Cool the Dal : Once the Moong Dal is cooked, allow it to cool slightly. Mash the cooked Moong Dal using a spoon or fork until it becomes smooth and lump-free. Grind into a Smooth Paste : Transfer the mashed Moong Dal to a blender or food processor. Blend the Moong Dal until you achieve a smooth paste-like consistency. Adjust the Consistency :

Pongal - The harvest festival

 Pongal - Thai Pongal the harvest festival of India, is celebrated as a four day festival starting with Bhogi, the last day of the month of Margazhi, Pongal - the first day of the month of Thai, Maatu Pongal - honouring the cows, bulls and buffaloes that help and the last day is Kaanum Pongal. The main festival of this 4 day festival is the Thai Pongal and this is celebrated as Makara Sankaranthi all over India. This day marks the journey of sun northwards and is called as Uttarayanam.  This is the first festival of Gregorian Calender year and this marks the beginning of all auspicious events in any family. Thanking Sun God for all the abundant wealth he had given to the farmers is the main purpose of this festival.  New mud pots are purchased and Sweet and Venn Pongal are prepared in these pots. The pots are deocated with rice flour, turmeric plants. All the vegetables are used to make thalatham or thalagam. Find below all the recipes that are made for Pongal. Also apart from the regu

Vazhaikkai Curry

 Vazhaikkai, raw banana is to be used on days like Amavasya, or on those days when Tharpanam need to be given.  Raw banana curry is a very simple one that can be done at great ease.  Ingredients Raw Banana- 2 nos Turmeric Powder - 1/4 tsp Asafodeita - 1/2 tsp Salt - 1 tsp Sambar Powder - 1 tbsp Oil - 2 tbsp Mustard seeds - 1/2 tsp Split Urad dal - 1 tbsp Curry leaves - a few Method: Cut the raw banana into cubes. It can be cooked either in open pan or pressure cooked for 1 whistle. (Make sure you add very little water when you are pressure cooking it).  In a pan add oil, when hot add mustard seeds, urad dal, asafodeita, turmeric powder and mix well. When the mustard seeds splutter add the curry leaves and the cooked raw banana. Mix well. Add salt and sambar powder and mix well. Ensure the pieces do not get mashed up. 

Aviyal - recipe with a lot of vegetables

 A dish that is common to Tamil, Kerala and Udupi cuisine, it does have variations according to the cuisine. A mixture of vegetables enriched with ground coconut and seasoned with coconut oil, this dish is quite similar to the mixed veg kootu. Aviyal is a very essential part of Kerala vegetarian Sadaya.  Many think that it is a very tough dish to make, thinking of the different vegetables that you have to add to the dish, but in reality it is quite easy to make. Aviyal can be made in semi solid or super solid or liquid form. Every house hold has its own taste and vareity in making this aviyal. In marriages mostly it is made is super solid form so that it becomes a side dish. The semi solid or the liquid form can be mixed with rice or can be had with adai or pesarattu.  Raw Banana, Potato and Carrot, if added in a bit excess quantity than the other veggies definitely give an enhanced taste. My mom makes it in liquid form and mil makes it in semi solid form and I make it in both ways as

7 Kari Poricha kootu

 7 kari Poricha koottu is made mostly by Tanjore Brahmins during Thiruvathirai as the 7 kari kootu kozhambu is made by them during Pongal which is later converted into Ericha Kuzhambu.  Ingredients Mochai Paruppu (Field Beans) - 1 cup Pumpkin - 1/2 kg Raw Banana - 1 no. Brinjal - 1/4 kg Snake Gourd - 1/2 kg Yam (Senai Kizhangu) - 1/4 kg Beans - 1/4 kg Cluster Beans (Kothavarangaai) - 1/4 kg Chayote (chow chow) - 1 no Carrot - 2 nos Taro root or Colacasia (Cheppankizhangu) - 1/4 kg Potato - 1/4 kg Green chillies -12 nos Moong Dal - 1 cup Grated Coconut - 1 cup Oil - 1/4 cup Mustard seeds - 1 tsp Cumin seeds - 2 tbsp Asafodeita powder - 1 tsp Salt to taste Curry Leaves - !/4 cup 2 twigs for garnishing Coriander leaves - 1/4 cup for grinding 1/4 cup for garnishing Method: Grind grated coconut, cumin seeds, 8 green chillies, curry leaves and coriander leaves to a fine paste.  Pressure cook moong dal and mash well.  Cut Carrot, pumpkin, raw banana, mochai, Snake gourd, beans, cluster beans

Bhogi - A festival of transformations

 The first day of the four day Pongal festival, and the last day of the month of Margazhi which normally falls on the 13th or 14th of the month of January every year by the people of Tamilnadu, Andhra Pradesh, Telengana, Karnataka and parts of Maharastra. The significance of this festival is to discard the old and bring in new, which includes changes and transformations. Bonfire is made oin the front of every house after putting nice and big rangolis. Kids play small hand held Damarus or Thappattais and run around the fire. The festival of Bhogi is mainly celebrated to thank the rain god Indra for the abundance of rain that helped in abundance of crops, and to give more rains in the subsequent years. The instruments that are used for farming, the plough, the tractors etc are cleaned thoroughly and Kumkum and turmeric powder and sandalwood paste are smeared and they are prayed along with the Sun God and Mother Earth. In all, it is regarded as the day of cleansing both ourselves inside o

Gayathri Japam

  The day after  Aavani Avittam  all the menfolk do Gayathri Japam. On this day, no  rasam  is made. And only mixed rice varities are made. Some of the dishes that are made on this day are as follows. Aama Vadai Chakkarai Pongal Lemon Rice Coconut Rice Tamarind Rice Curd Rice

Recipes by Saloni

 Vegetable Cutlet using Wheat Flour

Recipes by Jayanthi Rajagopal

  Party Menu

Recipes by Sripriya

  Parangikkaai Sweet Vadai Wheat Rawa Pulav Kothamalli Vadai

Recipe by Sowpernica

 Sowpernica another blogger -  Sowpernica's Kitchen  shared a few of her delicacies with us. Instant Pani Puri Pal Poli Oats Idly Party Menu Stuffed Brinjal Fry Brinjal Rasavangi Marunthu Kuzhambu

Recipes by Rohini Renganathan

 Ribbon Chowmein Bird's Nest Party Menu 1  Paneer Bemisal Dal Pancharatni Pineapple Melody Party Menu - 2

Recipes by Rameshwari Bansood

 Party Menu

Recipes by Shripriya

 Brinjal Thogayal Ennai Kathirikkai kara kuzhambu Veppampoo Thogayal Manathakkali Keerai Thogayal Kariveppilai Kuzhambu Bagara Baingan Aloo  Baingan Kuruma Pudina Rasam Mixed Vegetable Bonda Lemon Ginger Soup Kaju Badam Peanut Paneer Masala Party Menu - 1 Party Menu - 2 Tomato Pulav Pineapple Creamy Dessert Wheat Rawa Vadai Wheat Adai Wheat Rawa Seeralam Pudina Pachadi

Recipes by Meena Shankar

  Kerala Appam and Chutney

Recipes by Latha Mahadevan

  Thalatha Kuzhambu Hara Bara Kebab Paneer Kalimirch Masala Party Menu - 1 Party Menu - 2 Paneer Pepper Fry Thakkali Kuzhambu

Recipes by Laxmi

  Two Day Diet plan  Day 2 Diet plan Party Menu

Recipes by Krithka Karthik

  Sweet Wheat Dosa Peerkangai Thogayal

Recipes by Kanthi Narayanan

  Egg Plant Parmesan Vaangi Baath

Recipes by Jyotsna

  Karuveppilai Podi Daal Baati Poondu Rasam

Recipes by Gowri Suresh

 Wheat Rawa Pineapple Halwa

Recipes by Geeta Sami

  Milagu Kuzhambu Poricha Kuzhambu

Recipes by Bhooma Sudhakar

  Kathirikkai Gothsu Samba Gothumai Adai Wheat Veggie Rolls Party Menu

Recipes by Malini

 Malini one of my friend shared her recipes when we conducted contests on various topics. Kandanthippili  Rasam Poricha Rasam Poosani Vithai Thuvayal (Pumpkin seeds chutney)  Leghiyam Paruppu Thogayal