January 2019 - Sasi's Cuisine

Chakkara pongal

Chakkara Pongal

January 30, 2019

ചക്കര പൊങ്കൽ

Ingredients:

Raw rice : 1/2 cup

Moong dal : 1/4 cup

Jaggery powder : 1/2 cup

Cashews : 6 nos

Ghee : 4 tbsp

Raisins :10 nos

Edible camphor : a small pinch

Water for pressure cooking (approx 3 cups)

Method:

Roast rice and moong dal in a medium flame for 2 or 3 minutes. No need to brown them.

Now remove from fire and rinse it well. Then pressure cook it adding approx 3 cups of water.

After 7 to eight whistles remove from fire. Cool it, open and check whether it cooked properly. Mash it with a spoon, the consistency is like khichdi.

Meanwhile melt the jaggery adding 1/2 cup water and strain it directly to the rice mixture. Add the edible camphor and crushed cardamom.

Return to fire, mix well and boil for 2 minutes. Remove it from fire. When it cools it will become thick.

Heat the ghee, fry cashews and rasins and pour it along with the ghee and mix well.

Navrathan korma

Navrathan Korma

January 25, 2019

Ingredients:

Carrot : 1

Beans : 10 nos

Peas : 10 nos

Potato : 1

Apple : 1/2

Pine apple : a small piece

Onion : 1 big

Green chillies : 2 nos

Ginger garlic paste : 2 tsp

Yoghurt : 1/2 cup

Turmeric pdr : 1/4 tsp

Red chilli pdr : 1 tsp

Ghee : 1 tbsp

Cloves : 3 nos

Cinnamon : 1/2" pc

Cashews : 5 nos

Raisins : 8 nos

Almonds : 4 nos

For the paste

Almonds : 5 nos

Poppy seeds : 1 tsp

Cashews : 8 nos

Melon seeds : 1 tsp

Method:

Chop the vegetables and keep aside.

Soak all the ingredients under "for the paste". Peel the almonds. Grind all the ingredients together to make a paste and keep aside.

Heat ghee and fry the cinnamon and cloves. Then add the chopped onion amd saute it well. Add the ginger garlic paste and saute it till the raw smell goes. Add the sliced green chilli, chilli pdr and turmeric pdr, mix well. Now add the yoghurt and mix it well. Now add the paste to this, saute it for a few minutes and add the veggies & salt to this and add one cup of water. Simmer it and cook till the veggies are cooked. Then add the apple & pine apple pieces and remove from fire.

Heat ghee in a small kadai, fry cashews and raisins. Finally slice almonds and fry this also. Add this to the curry. Serve it hot with roti, paratha or rice.

Rice

Vegetable Pulao

January 25, 2019

Ingredients:

Jeerakasala rice : 1 cup

Carrot : 1/2

Beans : 5 nos

Peas : 6 nos

Onion : 1/2

Green chilli : 1

Ginger garlic paste : 1 tsp

Butter : 1 tbsp

Refined oil : 1 tsp

Cloves : 4 nos

Cinnamon : 1/2" pc

Bay leaf : 1

Salt to taste

Coriander leaves chopped : for garnishing

Method:

Shell the peas and keep aside.

Cut carrot beans and onion finely. Soak rice for 20 mins.

Heat oil & butter and fry cinnamon, cloves and bay leaf. Then add the chopped onion and saute. Now add the ginger garlic paste. Saute it till the raw smell goes. Then add the chopped veggies and saute for a few seconds and add one and a half cups of water to this let it boil.

Drain the rice and add this to the boiled water. Let it cook till the water got absorbed.

Let it rest for 5 mins. Then transfer it to a serving dish, garnish with chopped coriander leaves.

Serve it with any desired vegetable gravy.

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