June 14, 2008

Vishu Kanji

Vishu Kanji is a special traditional recipe that is prepared on the day of Vishu. Vishu represents the passing of sun from Taurus to Aries. It is believed to be the ideal time to start cultivation. In olden days, kanji was the preferred breakfast in most farming families. May be , the kanji is also made special to fit the occasion of Vishu.

We don't follow the tradition of making this kanji on Vishu day. But I get to taste that on Vishu day, thanks to my kind neighbors , both before and after marriage. When my BIL and family came down for vacation after Vishu, I decided to make this for them. They all enjoyed the kanji very much. Even those who doesn't have a liking for the regular kanji, will love this. Since then the photos were waiting to be posted in my drafts folder.

Parboiled rice preferable rose matta - 1 cup

raw rice/long grain rice - 1/2 cup

moong dal - 1/2 cup

mochapayaru/mochakottai - 1/2 cup

fresh grated coconut - 1 cup
salt to taste

I don't know the English name for mochha. With googling I found, lima beans is a close substitute for this.

Mix salt with grated coconut and keep it aside.

Dry roast moong dal and mochapayaru separately till you can smell the aroma. Lightly crush the mocha using the mixer grinder, so that the skin comes out. It should not be powdered. I use the traditional grinding stone ie. Ammikal.

Wash both the rice and add moong dal,mocha payaru cook with 6 cups of water in a pressure cooker. Since rosematta takes much time to cook, I cook it separately and mix everything later. If you are cooking on stove top, Start with rosematta, when it is half boiled, add the raw rice and grams. The rice and grams should not turn mushy. Once cooked, you can adjust the consistency by adding more hot water.

Add the coconut to the kanji and serve hot or cold. It taste good both ways. Avial pairs very well with this kanji.

Let me also join Sangeeth in her attempt to Eat Healthy-Fibre Rich.

June 13, 2008

Chawal ka Parantha

For the last few days, daily, atleast one post in TOI is on roti with varied stuffings and ingredients, thanks to Srivally and her Roti Mela. I had planned to try some new varieties as part of the on going Roti Mela. Ever since she announced the mela, I was too busy that routine cooking itself was too tedious. Now, things are falling back to routine.

This recipe is from Sanjeev Kapoor's Dal-Roti cook book. An easy one to make and can make good use of the left over rice too. Here is the recipe.

Cooked rice - 1 cup

wheat flour - 1 1/2 cups

salt - 1 tspn

curds/yogurt - 1/4 cup

ghee - 2 tblspn

red chilli powder - 1/2 tspn

cumin powder - 1/2 tspn

green chillies - 2 nos, chopped

medium sized onion - 1, chopped

oil for frying

Sift wheat flour and one teaspoon of salt. Add yogurt, 2 tablespoons of ghee and half cup of water. Mix together to form a soft dough.Cover with a damp cloth for half an hour.
Meanwhile prepare the stuffing. You can make use of left over cooked rice for this paranthas. Mix cooked rice, red chilli powder, cumin powder, chopped green chillies , chopped onion and salt to taste.
Knead the dough and divide into equal sized balls. Roll out each ball to a three-inch round. Keep a portion of the rice mixture in the centre and gather the edges together and shape into a thick round pedha. Roll out into a 7 inch circle.
Heat a tawa. Place a parantha on it. Turn over once and sprinkle some oil on it. Flip and spread some oil on the other side. Cook till both sides are well.

Paranthas were very soft and spicy too. Since these paranthas remain soft for a longer time, it is suitable for lunchbox too. Serve with some plain curds and pickle or any side of your choice.

This is my entry to Vally's Roti Mela.

June 7, 2008

Pumpkin Halwa in Microwave

Pumpkin halwa is part of almost all breakfast menu served for brahmin marriages. If its not this sweet, then mostly Kesari takes its place. Every time I taste the halwa for marriage breakfasts, I wanted to try it at home. And this is the first time I am trying. I am happy that it came out well. I didn't have any recipe to follow. I think basic method for preparing any vegetable halwa/sweet is the same.


Ripe pumpkin grated - 2 cups
Milk - 1 cup
Sugar - 1 1/2 cups
Orange color - 1/4 tspn
Cardamom powder - 1 tspn
Ghee- 1 tblspn

Take a MW safe bowl. Mix grated pumpkin and milk. Mix the food color in a tablespoon of milk and add to the milk+pumpkin mix.

MW high for 4 minutes. By then the pumpkin must be cooked and milk be fully absorbed. Its alright If pumpkin is cooked and some milk left.

Stir in sugar. MW high for 12 minutes. Keep stirring at every 4 minutes. By then it must have cooked to form a homogeneous mixture.

Add a tablespoon of ghee and powdered cardamom.

MW for another 1 minute.

Timings may vary according to your MW and the texture of pumpkin used. Adjust accordingly.
Cooking in MW doesn't call for constant attention as on stove top method.

Now coming to the 2 awards I received last week.
Thanks Gaurav and Uma for passing the awards for me.

Gaurav has passed the Good Chat Blog award.

I in turn pass this to

Uma feels I make her day. Actually, you made my day Uma with this award.

I pass the award to

Please accept the awards, even if you have already received them.