Semolina / Ravai Ven Pongal ( ரவா பொங்கல்)

Semolina / Ravai Ven Pongal ( ரவா பொங்கல்)

Ingredients:

Semolina (ரவை )  -  1 cup

Moong Dhal / Split yellow bean ( பாசிப்பருப்பு )  -  1/4 cup

Black pepper (மிளகு )  -  1tsp

Cumin Seeds (சீரகம் )  -  1 tsp

Cashew nuts (முந்திரி பருப்பு ) - 6

Ginger (இஞ்சி )  - 1"

Curry Leaves ( கறிவேப்பிலை )  -  1 twig

Ghee ( நெய் )  -  3 tbsp

Steps:

Wash and boil the dhall in a pressure cooker for 3 whistles. Switch off the flame and let it to cool down.

In a heavy bottom pan, add 2 tablespoons of ghee. Roast cashew nuts, drain and keep aside.

In the same ghee, add semolina and roast for 3 minutes stirring continuously on medium flame. Remove and keep aside.

Add the remaining one tablespoon of ghee. When it is hot, add cumin and black pepper. As it pops, add ginger and curry leaves. Fry for a few seconds.

Add 3 cups of water and a teaspoon of salt. When it starts to boil, add the boiled dhal. 

After a minute, add the roasted semolina. Stir well , cover and cook on medium flame.

Stir and close again to cook for a minute.

If it doesn't stick to fingers, it is cooked.

Add the roasted cashew nuts. Serve hot with coconut chutney.

My Notes:

This rava pongal  can be an alternative to the normal venn pongal ( made with rice) as the latter can be heavy and cannot be cooked for dinner.
The other ingredients may be the same but this has a unique flavour of semolina.
The same recipe can be done with the broken wheat, which I had posted earlier.
Variations is all that is needed especially in cooking for our folks at home. ;))
Instead of cooking the dhal, it can be soaked for 30 min and added to boiling water, cook for 3 to 4 minutes and then add semolina ( ravai). But in this method, the dhal may not be softly cooked. 

Paneer Mircha ( பஜ்ஜி மிளகாய் பன்னீர் மசாலா )

Paneer Mircha  ( பஜ்ஜி மிளகாய் பன்னீர் மசாலா )

                                




Ingredients:
Anaheim chili /
Banana pepper or capsicum annuum ( பஜ்ஜி மிளகாய் ) - 5
Cottage Cheese / Paneer  ( பன்னீர் )  - 100 g
Tomato ( தக்காளி )   - 1
Red chilli ( காய்ந்த மிளகாய்) - 2                
Onion  ( பெரிய வெங்காயம்)  - 1
Ginger ( இஞ்சி ) - 1/2”
Garlic ( பூண்டு )  - 3 cloves
Shajeera ( சாஜீரா) - 1/2 tsp
Dry red chili ( காய்ந்த மிளகாய் ) - 2
Turmeric powder ( மஞ்சள் தூள்) - 1/4 tsp
Coriander powder ( தனியா தூள்)  -  1/2 tsp
Oil. ( எண்ணெய்)- 1tbsp
Butter ( வெண்ணெய் ) - 1tbsp

Steps:
Soak the dry red chili in warm water.
Peel, slice the onions garlic and ginger. Chop the tomatoes, cut paneer into strips. cut the pepper into half and slice lengthwise into halves.
In a blender, blend the soaked chili together with turmeric and coriander powder.
In a skillet heat oil, add shajeera. As it cracks add the sliced banana pepper.
Saute for 2 minutes. Remove from oil and keep aside.
To the same skillet, add butter. As it melts fry ginger and garlic well. Add onions followed by tomatoes. Saute for two minutes.  Add the chili paste and stir well. Add diced paneer.
As it cooks, oil leaves the sides, then  add the sauted banana pepper. Mix well.
Cook for a minute. Transfer to a serving bowl. Garnish with coriander leaves.

My Notes:

An authentic punjabi dish.

Paneer is always associated with commonly prepared mutter paneer masala gravy - paneer with green peas.Sometimes with mushrooms, or other vegetables etc., But this recipe is rare and cannot find in restaurants. 

It goes well with pulkas and rotis. Can try with zeera rice.

Recently I tried this and became a hit with my family as well a Chinese friend of my elder son.

Bell Pepper Dragon fruit Salad

Bell Pepper Dragon fruit Salad 

 Ingredients: 
( 2 servings)
Red Bell Pepper  - 1/2
Green Bell Pepper  - 1/2
Broccoli  -  a few florets
Carrot  - 1/2
Purple Dragon fruit  - 1/2
Boiled egg white ( optional ) - 1
Butter  - 1 tsp
Cajun seasoning powder  - 1 tsp
Salt to taste
Raw Sugar  - 1/2 tsp

Steps:
Wash all the vegetables.
In a skillet, heat butter. As it melts, saute the broccoli florets for 2 to 3 min. Don't cook it soft. Retain its crunchiness. Switch off the flame.
Slice the rest of the vegetables into thin strips.
Boil the egg, slice into pieces lengthwise.
Toss all of the above into the skillet.
Finally add in salt, Cajun and sugar. Mix well.
Transfer to serving bowl.
Top it with dragon fruit strips.
Enjoy the most colorful yummy salad.



My Notes:

Cajun powder is basically a combination of cumin, thyme, paprika, black pepper and it has kosher salt. Hence it has an unique flavor. I like to sprinkle it in my dishes. The spice level differs in each brand.

I prefer to eat the crunchy sweet peppers raw rather than cook. The flavor is awesome.

Boiled egg in this recipe can be optional. I added as it completes the salad as a meal with its protein content. Can be substituted with sauteed tofu cubes.

The red/ purple dragon fruit is sweeter than the white one.
It is a crunchy fleshy fruit with the tiny seeds in every bite. One of the few fruits my husband likes.

In addition to all the nutrients in a fruit, it has as much carotene as in carrots. Its taste is between a kiwi and a pear. A very filling fruit like papaya or banana.

While selecting the fruit, press with your thumb or finger, it should give in a little; not too soft.

Plum Nectarine Juice

                 Plum Nectarine  Juice

                                           
Ingredients:
Deep Red Plums  -  2
Nectarine  -  1
Honey  -  2 tsp
Salt  - a pinch

Steps:
Wash and slice the fruits.
Blend the fruits with honey and a pinch of salt into a smoothie.
Add a few teaspoons of water to bring it to right consistency. Or add a few ice cubes to chill and enjoy the drink.

My Notes:
It is an excellent drink to start a day or can also be a refreshing evening drink on a hot day.
Sometimes plum may be slightly sour, so adding a pinch of salt balances the taste.
Choose  deep red ones and avoid the very hard textures as it may not be a fully ripened one.
Plum is believed to be good for cardiovascular.
Nectarine is a seasonal fruit with a pale yellow flesh. It is more fragrant than a peach.
Each fruit has its own health benefits and my opinion is that we should develop a liking and enjoy all types of fruits without any restrictions. Nature has given us in abundance.

Tomato Rice ( தக்காளி சாதம் )

Tomato Rice  ( தக்காளி சாதம் )

Ingredients:

Raw Rice ( பச்சரிசி )  - 1 cup
Tomatoes ( தக்காளி )  -  4 ( big and ripen )
Onion (வெங்காயம் ) - 1
Garlic ( பூண்டு )  -  4 to 5
Ginger ( இஞ்சி )  -  1"
Green Chili ( பச்சை மிளகாய் ) - 2
Curry Leaves ( கறிவேப்பிலை )  - 1 twig
Coriander leaves  ( கொத்தம்ல்லி )
Mustard seeds ( கடுகு )  -  1/2 tsp
Split Urad Dhal ( உளுந்தம்பருப்பு )  -  1/2 tsp
Channa Dhal ( கடலை பருப்பு ) - 1 tsp
Red chili powder.( மிளகாய் தூள் )     -  1/4 tsp
Turmeric powder.( மஞ்சள் தூள் )  - 1/2 tsp
Sunflower oil or Sesame oil.( எண்ணெய் ) - 4 tbsp
Salt to taste ( உப்பு தேவைக்கேற்ப )

Steps:
Rinse and drain water from uncooked rice. Add 2 cups of water n cook rice. Add a tablespoon of sesame oil and let it cool.
Slit the chilies lengthwise. Fine chop the ginger. Peel and slice the garlic and the onions. Fine chop the tomatoes.
In a heavy bottom pan, add 3 tbsp oil.
When it is hot, add the channa dhal first followed by mustard and urad dhal. As it cracks, toss in finely chopped ginger and slit green chilies. Add in the garlic and onions. Saute for a minute.
And salt, turmeric powder and chili powder followed by chopped tomatoes.
Cook on a medium flame for 5 to 7 min.
When all the ingredients are uniformly cooked , switch off the flame.Add finely chopped coriander leaves and leave aside to cool.




Scoop out 2 spoons of this mixture and add to the boiled rice. Mix well.
Adjust the quantity of the mixture according to the taste bud.
Serve the tomato rice with any stir fried vegetable as side dish.

My Notes:
The above measurement holds good for 2 persons' lunch.
My son commented that he can gauge the ingredients that goes in the dish but was doubtful of the proposition. I thought, shall post the recipe with the correct amount for a cup of rice.

But it shouldn't be a bother if the prepared tomato mixture is in excess.
Below are the few ways I use the extra mixture / gravy ( but remember to refrigerate )
It is an excellent spread for a toast, a side dish for curd rice or dosai.
It can also be used as a base for your vegetable fry or curry.

I made extra so as to use that for my bitter guard stir fry.

I had used the small finger sized bitterguard.

Slit the bitter guards lengthwise, take out the seeds. Scrub little salt and turmeric on the inner side and keep it aside for a few minutes. This helps to reduce the bitterness.
Steam the bitter guard or boil in water. Remove and cool.
In a heavy bottom kadai, add 2 teaspoons of oil. Add the required tomato mixture and the boiled vegetable and saute for 2 to 3 minutes.
Since the tomato mixture has all the ingredients ( onion, garlic, chili,  tomato etc..) this is easy cooking.
Add half teaspoon of garam masala powder if you feel to make it spicier.
Tomato rice and the bitter guard is a great combination. The tangy rice and the slightly bitter and spicy vegetable :)

Instead of bitter guard, boiled potato cubes / steamed brinjal slices / mushrooms or any vegetable of your choice can be used.