Rice Free South Indian Breakfast Thali - Saamai Venpongal / Little millet Venpongal

Coming to the final day of the thali theme,I am sharing  rice free breakfast thali.Yes this entire spread has no rice and most the dishes are made with millets.
This rice free thali is in my to do list since long.I have been waiting a chance share this spread.

The entire spread took 1.5 hours to cook and needs some prior preparation like dosa batter grinding and fermentation.

The thali has

1.Moong dhal/paasiparuppu Puttu
2.Finger millet/kelvaragu semiya Upma
3.Samai Ven pongal(recipe follows)
4.Broken wheat/gothumai rava idly
5.Kuthiraivali /barnyard millet Dosai

The accompaniments are
1.Moong dhal/Paasiparuupu sambar
2.Coconut Chutney
3.Kaara Chutney

                                                                       

                                      

                                                    Saamai (little millet)Venpongal /Saamai Kaara Pongal

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   Basic Information

   Preparation time ~ 15 minutes
   Cooking time ~ 45 minutes

   Serves ~ 2 

  Ingredients

  

Ingredient	Quantity
Little millet/Saamai	1/2 cup
Moong Dhal/paasiparppu	3 tbs
Ginger/inji(finely chopped)	1 tsp
Green chilly/pachamilgai	1(slit lengthy)
Cumin seeds/jeeragam	1  tsp
Black pepper/milau	1 tsp
Cashews/mundiri	1.5 tbs(broken)
Curry leaves/karivepillai	1 sprig
Coriander leaves	as needed
Salt	1 tsp
Ghee/nei	1.5 tbs
Oil	1 tbs
Turmeric powder&Asafoetida	a pinch both

 
  

   Method 

• Rinse the millet couple of times in water and soak it in water for 10 minutes.Meanwhile in a pressure cooker slightly dry roast the moong dhal without changing the color.Rinse the dhal well.To this add the little millet and add around 2 cups of water.Add in the few curry leaves,salt,turmeric powder and asafoetida.Pressure cook it in a medium flame for 3- whistles.

• Meanwhile in a pan heat the oil and ghee,once it becomes hot add in the cumin and pepper.Let it crackle,now add the cashews and fry it till golden.Add in the green chillt,curry leaves and put off the flame and keep it aside.

• After the pressure subsides,remove the lid of the pressure cooker and to the cooked dha l and millet add the fried mixture and mix it well.

• Saamai Venpongal is ready.Serve it  warm with chutney and sambar

• Amount of water can be increased if a mushy pongal is needed.
• The whole black pepper can be crushed and added.

Enjoy.......................................

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#74.

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Punjabi Mini Thali - Green Peas Masala

For day 2 themed under the Thali in Blogging Marathon#74 edition is a mini Punjabi thali.
Punjabi cuisine is the most likely Indian cuisine among my kids.As most of their favorite dishes in this cuisine.
When I wanted to share the Punjabi thali,decided to do an elaborate one.But due to other personal work, I made a mini thali.

The mini thali has

1.Butter naan
2.Matar/green peas Masala(recipe follows)
3.Jeera rice
4.Dhal
5.Raitha with onion,carrot and tomato
6.Punjabi PanchrangaaPickle(store bought)
7..Gajar ka Halwa/Carrot halwa
8.Sweet lassi

I often make this creamy green peas masala  to pair up with either rotis or naan.This recipe of green peas masala tastes good even without cream and milk.Since I had some cream I used it for just garnishing sake.Lets move on to the recipe............

                                                                      

                                                            

                                                                         Green Peas Masala- Dhaba Style

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   Basic Information

   Preparation time ~ 15 minutes
   Cooking time ~ 45 minutes

   Serves ~ 3-4 (generously)

  Ingredients

  

Ingredient	Quantity
Green peas/pachai pattani	1.25 cups(fresh /frozen
Onion( finely chopped)	1 medium size
Ginger&garlic paste	1.5 tbs
Turmeric powder/manjal podi	1/4 tsp
Red chilly powder/milagai podi	3/4  tsp
Coriander powder/dhaniya podi	1 tsp
Garam Masala powder	1/4 tsp
Cumin seeds/jeeragam	1/4 tsp
Salt	1.5 tsp
Coriander leaves(finely chopped)	1 tbs
Oil	3 tbs
Dried fenugreek leaves/kasoori methi	1 tsp
Fresh cream(for garnishing)	as needed

 
To saute and grind to fine paste

Ingredient	Quantity
Onion	1 medium size
Tomato	2 -3(medium size)
Cashews	1 tbs(broken)
Clove/lavangam	2
Cinnamon	1/2 inch

  

   Method 

• Cook the green peas in a MW or open pot till it becomes tender.

• Now take a tbs of  oil in a pan.To this add the,cinnamon,clove,once its crackle add in the cashews and onion.Saute it with pinch of salt till onion turns transparent.Add in the chopped tomatoes and cook it until mushy.Put off the flame and grind it o a fine paste,keep it aside.

• Heat a pan with the remaining oil and crackle the cumin seeds.Add in the finely chopped onion and saute it until golden.Now add in the ginger&garlic paste and fry it for couple of minutes or the raw smell goes away.Now add in the red chilly powder,coriander powder,turmeric powder and salt.Mix it well.

• Now add in the ground paste and fry it for a minute.Add around a cup of water and cook it covered for 5 minutes.Stir in couple of times in between to avoid burning.At this stage add the cooked green peas.

• Let it simmer for another 2-3 minutes or till the oil separates.Now crush the dried fenugreek leaves in between the palm and add it to the masala.Also sprinkle the garam masala powder and mix it well.Cook it for a boil and put off the flame.Add the chopped coriander leaves.

• Garnish it with fresh cream and serve it  with naan,phulka or paratha.

• A tsp of butter can also be added along with oil for extra rich taste.
• Use ripe tomatoes to get a nice taste.
• A tsp of tomato ketchup can also be added along with kasori methi and garam masala powder.

Enjoy.......................................

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#74.

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Variety Rice Thali 2 - Coconut Rice

Entering the final week of Blogging Marathon 7th edition with Thalis as theme.I will be showcasing the Thalis for next few days.
Coming to today's Thali, it's a typical South Indian variety rice Thali.I have already shared a version of variety rice Thali here.

The thali is with

1.Sakkarai Pongal
2.Peas Masala Rice
3.Coconut rice with spice powder(recipe follows)
4.Lemon Rice
5.Curd rice

The accompaniments are
1.Potato Fry
2.Onion&Tomato Raitha/pachadi
3.Yellow Peas Sundal
4.Coriander Chutney
5.Lemon pickle
6.Fryums

We make coconut rice in a simple way. During my recent India trip,I had a chance to note this recipe from a old cook book.The recipe is slightly different from the usual preparation.
I tried it for lunch box as soon as I came here.The rice turned out so flavorful.

                                                                    

                                                            
                                 Coconut Rice /Thengai Sadam

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   Basic Information

   Preparation time ~ 20 minutes
   Soaking time ~ 20 minutes

   Cooking time ~ 25- 27 minutes

   Serves ~ 3(generously)

   

  Ingredients

  

Ingredient	Quantity
Cooked rice(basmathi or sonamasoori)	2 cups
Green chilly/pachamilagi	1(finely chopped)
Red chilly/varamilagai	1(broken)
Ginger	1/2 tsp(finely chopped)
Coconut/Thengai(grated)	3/4 cup
Curry leaves/karivepillai	a sprig
Coriander leaves	as needed
Salt	1 tsp
Oil(preferably coconut oil)	1 tbs
Ghee	1/2 tsp

  For the tempering

Ingredient	Quantity
Mustard seeds/kadugu	1 tsp
Urad dhal/uluthamparuppu	1.5 tsp
Channa dhal/kadalaparuppu	2 tsp
Cashews/mundiri(broken)	2 tbs
Asafoetida/perungayam	a pinch

  
 For the spice powder

Ingredient	Quantity
Red chilly/varamilagai	1
Urad dhal/uluthamparuppu	1.5 tsp
Channa dhal/kadalaparuppu	2 tsp
Desiccated coconut/copra	1 tsp(optional)

  

  Method 

• Take the cooked rice in a plate and separate the grain and add in a tsp of oil.

• Meanwhile in a small take 1/2 tsp of oil and roast the urad dhal,channa dhal and red chilly till a nice golden color.Add in the dry coconut and roast it till a nice aroma comes out.Put off the flame.

• After cooling powder it to a bit coarse powder.Heat a pan with the rest of the oil and once it becomes hot do the tempering with the given ingredients.

• Add the cashews and fry it for a while,then add in the red chilly,green chilly and curry leaves.Add in the grated coconut and salt.

• Fry it till the coconut changes the color.Put off the flame.Add in the cooked rice and ground powder.Mix it well till everything blends well.Add in the chopped coriander leaves.

• Serve it potato fry and fryums.

• Use of coconut oil gives a very nice flavor and taste to this rice,if not any neutral oil is fine.
• Do not over roast the dhals for the powder.

Enjoy.......................................

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#74.

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Homemade Tomato Ketchup

Making tomato ketchup is quite simple.Homemade ketchup is thick and tangy,much more better than store bought one.
I tried this tomato ketchup last summer when I had lot of home grown tomatoes.But couldn't get a chance to take the pictures.
Finally I made it with 1/2 kg of tomatoes for the sauces and preserves theme in Blogging Marathon edition 74.Off to the recipe.....................

                                                                                       

                               
                               Homemade Tomato Ketchup

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   Basic Information

   Recipe Source ~ here

   Preparation time ~ 5 minutes
   Cooking time ~ 30 minutes

   Makes ~ around 150 ml

  Ingredients

  

Ingredient	Quantity
Ripe tomatoes	1/2 kg(roughly chopped)
Water	1/2 cup
Granulated sugar or brown sugar	5 tbs
White Vinegar	1/ cup
Red chilli powder/milagai podi	1/2 tsp
Salt	1/2 tsp

   

   Method 

• Take the roughly chopped tomatoes in a pressure cooker.To this add the 1/2 cup of water and pressure cook it for 3-4 whistles.After the pressure subsides,blend it with a hand blender to a fine puree.

• Pass  through the puree in a strainer to remove the seeds and the skin.Now in a pan take the puree,sugar,salt,red chilly powder and vinegar.

• Keep the pan on a stove top and mix it well.Let it simmer for 15-20 minutes.In between stir it frequently to prevent burning.Once the mixture becomes thick put off the flame.To check,the ketchup is done,take few drops in a plate and tilt it.If its not runny then the ketchup is ready.

• After cooling store it in a glass jar and refrigerate.

• Transfer the sauce to the glass bottle or container after cool down completely.
• The amount of red chilli can be increased for a spicy version.
• The amount of sugar can also be increased if you want a sweeter ketchup.
• It stays good in the refrigerator for 2-3 months.

Enjoy...........................

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#74.

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Sweet Chilli Sauce

Coming to day 2 under Sauces and Preserves,is sweet chilli sauce.Sweet Chilli sauce is a versatile dip or accompaniment for Asian starters and snacks.

I usually buy this sauce,but after seeing couple of videos in YouTube,I wanted to give a try,as the procedure is simple.The sauce came out very delicious with a perfect blend of sweetness and spiciness.

Here I have used the store bought chilli flakes to make the sauce.The regular red chillies can be pulsed in a blender and used. I made a small batch,as it was my first try.You can easily double or triple the quantity and can be stored in the refrigerator for a while.

                                                                                         

                               
                               Sweet Chilli Sauce

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   Basic Information

   Preparation time ~ 5 minutes
   Cooking time ~ 10-12 minutes

   Makes ~ around 150 ml

  Ingredients

  

Ingredient	Quantity
Granulated white or brown sugar	1/4 cup
Water	1/3 cup
Chilli flakes	2-3 tsp
Garlic/poondu(very finely chopped)	1 fat clove
Tomato Ketchup	2 -3 tsp
Vinegar	2 tbs
Salt	1/4 tsp
Corn starch	2 tsp

   

   Method 

• Take the sugar,water,chilli flakes,finely chopped garlic,vinegar,tomato ketchup,salt in a sauce pan and heat it over a medium flame.Once the sugar dissolved let it simmer for 5-7 minutes.Now mix the corn starch with  2 tsp of water add it to the boiling mixture. 

•  Mix it well.Now the sauce will tend to become slightly thick.Cook it for a minute and put off the flame.After cooling store it in an air tight glass bottle or container.

• Refrigerate for 2-3 weeks.

• Transfer the sauce to the glass bottle or container after cool down completely.
• The amount of red chilli can be increased for a spicy version.
• Addition of ketchup gives a nice color and tangy taste to the sauce.

Enjoy............................

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#74.

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