Venn Pongal

A very famous tiffin dish in South India is the Venn Pongal. It is traditionally prepared on Pongal festival, which is a celebration of a bountiful harvest on the first day of Thai (A very auspicious month for tamilians). It is a festival that is spread over four days. Pongal in tamil means something that is overflowing. The act of boiling over of milk in the clay pot signifies prosperity for the family.

This mouth watering Venn Pongal, (a kichadi)  is best eaten with kathrikai ghotsu (south Indian version of eggplant in a tangy gravy) or a vegetable kootu( vegetables and dal in coconut gravy). For a quick breakfast you may also serve it with coconut or tomato chutney.

 Preparation time: 10-15 min          Cooking time: 10-15 mins       

Serves: 5

 Ingredients:
 

• Raw Rice   1  cup

• Green Gram Dhal    1/2 cup

• Ginger   1 bit

• Salt to taste 

• Water   3 cups

For Seasoning:

• Pepper corns   1 tsp

• Cumin Seeds  1 tsp

• Curry leaves   few   

• Hing Powder  a pinch

• Ghee  3 tbsp

• Cashew nut  10-12

Put the ghee in a heavy bottom pan or kadai, add the cashew nuts and fry till golden brown. Remove and allow it to cool aside. In the same pan/kadai, add cumin seeds and pepper corns. When they splutter add the curry leaves and roasted  cashewnuts. And add it to the cooked pongal (rice & dhal) and stir nicely so that the ghee is infused in every morsel.

Method: 

Step 1: Wash the rice and keep aside.

Step 2: Dry roast the green gram dhal to a light brown (without oil).

Step 3:  Add the roasted green gram dhal to the washed rice and pressure cook with grated ginger and hing powder and 3 cups of water.

Step 3: Remove from flame. After pressure releases, see whether the rice and dhal have become soft.

Step 3: Now add the seasoning that you have prepared, check for salt and add more ghee if you prefer.

To serve: 

Serve hot with chutney or kathrikai ghotsu.

 

Onion Vada

 Onion vada is one of the most popular snacks from the South India.It is made from urad dhal and a few spices. They are deep fried and served hot with idly and sambar for breakfast. It's exquisite flavor and deep aroma will certainly tickle your taste buds. I love these vada's for their crisp texture and divine taste.

Preparation time: 30-45 min        Cooking time: 10-15 mins      

Serves: 6

Ingredients:
 • Urad dhal    1 cup

• Green chillies     5-6

• Ginger    small piece
• Onion  2
• Curry leaves   few
• Cut coriander leaves    few
• Salt   1 teaspoon
• Oil    for frying

Preparation:

Wash and soak the urad dhal for 1 1/2 half hours .

Method:
Step 1:  Grind the urad dhal with green chillies, ginger and salt in a mixie or grinder till it is nice and fluffy and keep aside
Step 2: After it rests for 10-15 min add finely chopped onions and coriander and mix well.
Step 3: Heat oil in a pan, wet your palm ,take a small portion of it pat in your palm ,make a hole in the center and drop it in oil. (It should rise quickly to the top)
step 4: Fry them in medium flame until they turn crispy and golden brown. Drain them on kitchen paper to remove excess oil from it.

The Rajs' Kitchen Tip:

Do not add too much water while grinding the urad dhal. Just keep sprinkling water The thicker and fluffier the batter, the vadas will turn out crip and less oily. The trick is in grinding the batter. In case your vadas don't turn out crispy, add a tsp of rice flour and try out.

Sabudana Khichdi

Sabudana khichdi is a traditional Indian recipe famous with Gujarati's and Maharashtrians and is often enjoyed as breakfast or as Vrat ka Khana(during fasting),this dish is made from soaked Sabudana (Sago). 

Preparation time: 10-15 min        Cooking time: 10-15 mins       

Serves: 4

Ingredients:
• Sabudana  2 cups        
• Potatoes   2 large

• Groundnuts    1/2  cup

• Green Chillies   5-6
• Red Chilli Powder   1/2 tsp
• Lemon    1
• Grated Coconut   1/2 cup
• Cut coriander leaves    1 tbsp

• Cumin Seeds  1 tsp   

• Sugar   1/4  tsp

• Salt    1 1/2 teaspoon
• Oil   3 tbsp

Method:

Step 1:  In a bowl, soak the sabudana with just enough water to barely cover the sabudana. 

Step 2:  Drain the water  and soak for 4– 6 hours. You can also soak it overnight.

Step 3: Wash and cut the potatoes into cubes and soak them in water or else they get oxidised and discoloured. Keep this aside. 

Step 4:  Dry roast the peanuts. Remove the skin, and crush the peanuts coarsely. Set aside. Step 5:  Add 3 tablespoon of oil, add cumin seeds, few curry leaves, chopped green chillies and sauté.  

Step 6:  Add the potato pieces, salt and sugar. Mix well and half cook the potatoes. 

Step 7:  Add soaked sabudana and mix well. Then add crushed roasted peanuts. Cover with lid and cook for 5 mins. Mix in-between and cook until the sabudana is done and transparent. 

Step 8:  Finish it off with grated coconut and lemon juice. It is now ready to serve.

 

Kozhakattais (Steamed Rice Dumpling)

A typical Kerala breakfast item that is both healthy and tasty. It`s very fast and simple and needs very little time for preparation. It tastes absolutely yum with a dash of molaga podi (Idly podi).

Preparation time: 10-15 min         Cooking time: 20-25 mins    

Serves  4

Ingredients:
• Raw Rice   1 cup
• Grated coconut 1 cup
• Coconut oil  2 tsp
• Mustard  1 tsp
• Chana Dhal  1 tsp
• Urad Dhal 1 tsp   

• Red Chillies  4-5
• Salt 1 tsp

• Hing  a pinch
• Curry Leaves   few

Preparation:

Wash the rice and dry it thoroughly. Powder coarsely and keep it aside.

Method:
Step 1: In a pan or kadai add the coconut oil and season with mustard, urad and chana dhals, red chillies, curry leaves and hing powder.
Step 2: Add 2 cups of warm water to the seasoning and let it boil.
Step 3: When it starts to boil add the grated coconut and the powdered rice. Stir continuously to avoid lumps. Cover and cook for about 5 mins.

Step 4: When done switch off  the flame and allow to cool.
Step 5: After it cools down make oval shaped kozhakkattais (as in picture above)
Step 6: Arrange the kozhakkattais in a steaming pan and steam for about 10 mins.

To serve
Place the kozhakattais on a plate and serve hot with coconut chutney or molaga podi.

The Rajs' Kitchen tip:

For whiter kozhakattais use green chillies instead of red chillies.

Dhalia Khichdi

Preparation time: 5-10 min         Cooking time: 10-15 mins

Serves: 4

Ingredients:
• Dhalia/Wheat Rawa    1 1/2 cups

• Moong Dhal/Green Gram Dhal 1/2 cup
• Onions 2            
• Tomatoes 2
• Beans 5-10
• Carrots 1
• Green peas 1/4 cup
• Sweet corn 1tsp
• Green chillies 2-4
• Red chillies 2-4
• Cut coriander leaves  1 tsp
• Cut curry leaves  1 tsp    
• Mustard 1/2 tsp
• Urad dhal 1/2 tsp
• Chana dhal 1/2 tsp
• Salt     1 1/2 teaspoon
• Oil      2 tbsp

Method:
Step 1: Chop finely the onions, tomatoes, beans, carrots,  green chillies, red chillies and curry leaves
Step 2: In a heavy bottom cooker add oil and after it warms up season mustard. When it splutters add the urad and chana dhals and curry leaves. Then add the vegetables and toss it for a few minutes.
Step 3: Add salt and 5 cups of warm water. Wait till it boils

Step 4:  Now add the dhalia and coarsely powdered moong dhal(green gram dhal) and stir till it mixes well. Cover and cook over a slow flame for 10-15 minutes stirring once or twice in between to make sure the dhalia cooks evenly.
Step 5: Open the lid and check if the dhalia is cooked and adjust consistency according to your preference. Transfer to a bowl and garnish with coriander leaves and a dash of ghee

To serve
Can be eaten as a meal by itself or with any pickle.

Vermicelli Upma

Preparation time: 5-10 min ;       Cooking time: 10-15 mins
Serves: 4

Ingredients:

• Roasted Semiya  1 1/2 cups

• Onions 2            

• Tomatoes 2

• Beans 10-15

• Carrots 2

• Green peas 1/2 cup

• Sweet corn 1/4 cup

• Green chillies 2-4

• Ginger a small piece

• Cut coriander leaves 1 tsp

• Cut curry leaves 1 tsp    

• Mustard 1/2 tsp

• Urad dhal 1/2 tsp

• Chana dhal 1/2 tsp

• Salt  1 1/2 teaspoon

• Oil  2 tbsp

Method:

Step 1: Chop finely the onions, tomatoes, beans, carrots, cauliflower, green chillies and ginger.

Step 2: In a pan add oil and after it warms up season mustard. When it splutters add the urad and chana dhals and curry leaves. Then add the vegetables and toss it for a few minutes.

Step 3: Add salt and 2 1/2 cups of warm water. Wait till it boils 

Step 4: Now add the roasted semiya and stir till it mixes well. Cover and cook over a slow flame for 3-5 minutes stirring once in between to make sure the semia cooks evenly

Step 5: Open the lid and check if the semiya is cooked and transfer to a bowl and garnish with coriander leaves

To serve

Serve hot with coconut or tomato chutney.