SARKARRAI PONGAL RECIPE

Indian Sarkarrai Pongal is made by cooking rice with milk and adding lot of dry fruits. Learn how to make mouthwatering Sarkarrai Pongal. 

 

Ingredients:

2 litre Milk (dudh)
10 Almonds (badam)
1 1/2 cups newly harvested rice (chawal)
1/4 cup Moong dal (gram pulse)
15 Cashew nuts (kaju)
1 1/2 cup Jaggery (gur) grated
30 Kishmis or raisins
1/4 level teaspoon nutmeg (jayphal) powder
1/4 teaspoon saffron (kesar) crushed
1-teaspoon cardamom (elayachi) powder
2 tablespoons ghee (oil).

How to make sarkarrai pongal:

• Take a thick-bottomed pan and put it on medium fire.
• Pour milk and bring it to boil.
• Add rice and dal and cook.
• When rice becomes tender add jaggery and ghee.
• Chop almonds and cashew nuts and add to it with saffron, raisins and cardamom powder.

 

PONGAL RECIPES

Pongal is the harvest festival of Tamil Nadu. The enthusiasm and zeal of Tamils ​​comes alive during the four-day festival. Pongal literally means "boiling." This festival is the most important event of the year for Tamils.

           The festival consists of four days Bhog-Pongal, Surya Pongal,, Mattu Pongal, and Kanyapongal. The first day is called Pongal Bhog day starts with a bath oil (sesame) TIL. In the evening a huge bonfire of old clothes, files, mats and carpets are made. The day is devoted to the Rain God, Indran (Bhog). The legends say that day that Krishna lifted the mountain on his little finger Gobardhan.

Surya Pongal, the second day dedicated to Surya (sun). Women cook Pongal, which is rice cooked in milk and palm sugar and offer it in the sun on that day.

              The third day is dedicated to honor and worship of the cattle (Mattu) and is called Mattu Pongal. Cattle are decorated with turmeric and kumkum on his horns and small bells and flowers are hung around the neck. Then marched through the streets and eat Pongal, which is then offered to local deities.

              The last day, which is Kanya-colored balls Pongal Pongal offered the birds. In several places in Andhra Pradesh and Tamil Nadu, Jallikatu (which is a kind of bullfight) is considered. Unarmed villagers try to grab the tied bundles of the wild bulls horns. Bullock cart races and cock fights to be part of this event. Andhra Pradesh, the meals at night just repaired products are specialty. All the houses show their collection of dolls for three days.


ARISELU RECIPE

Make Indian ariselu by making balls of rice flour and jaggery syrup coated with sesame and deep fried. Learn how to make ariselu.

Ingredients:

1 kg rice
3/4 kg jaggery(gur) (grated)
2 tablespoons of sesame seeds(teel)
Oil to fry


How to make ariselu:

Wash rice and soak it in water for10 hours.
Remove water and let it dry on a piece of cloth.
In a blender make thin powder and sieve it.
To make the syrup add jaggery to the boiled water and heat.
Let it thick.
Add the fine powder of rice to it and stir continuously.
Avoid lumps.
Cool it and make balls.
Dab these balls with sesame seeds and fry it at low heat in a frying pan.
When it comes deep brown sieve it.
Cool and serve.

Low Calorie Cooking-5

              SWEET AND SOUR VEGETABLES RECIPE

Ingredients:


1 sliced Onion (Pyaj)
1 tsp Turmeric (Haldi)
1 tblsp Oil
1 tsp Fenugreek Seeds (Methi)
1 tsp Cumin Seed (Jeera)
1 tsp Aniseed (Saunf)
1/2 tsp Onion Seeds (Kalonji)
200 gms Brinjals (Biangan)
10 gms chopped Green Chilly (Hari Mirch)
100 gms Red and Yellow Capsicum cut into strips
500 gms chopped Cabbage (Pata gobi)
1 tblsp Vinegar
150 gms French Beans (Flas Beans)
Sugar ( or Artificial Sweetner) To Taste

How to make sweet and sour vegetables:

Heat oil in a pan and fry the onions till they turn transparent.
Add fenugreek, cummin, aniseed and onion seeds and fry for a minute.
Add turmeric and chillies.
Stir in cauliflower, cabbage and sugar (artificial sweetner).
Cover and cook on a low flame for 5 to 7 minutes.
Add pepper strips and sprinkle vinegar on top.
Cook for a further 5 minutes till the vegetables are tender.

                    VEG SALAD WITH YOGURT DIP

Ingredients:


1/4 cup Mint leaves
4 cloves Garlic
8-10 Cherry Tomatoes
3 medium Carrots
1 medium White Radish
4 Red Radish
8-10 leaves Ice lettuce
2 medium Cucumbers
4 cups Skimmed Milk Yogurt
1/4 tsp Sesame Seeds (white)
1 tsp Lemon Juice
Salt to taste

How to make veg salad with yogurt dip:

Wash the cherry tomatoes & cut them into halves.
Peel carrots, wash & cut it into finger sized pieces. peel white radish, wash & cut into finger sized pieces.
Clean mint leaves, wash and reserve some leaves for decoration and chop the remaining. peel & chop garlic finely.
Wash red radish & quarter each. wash lettuce leaves & soak in chilled water. peel cucumber, wash and cut into finger sized pieces.
Hang skimmed milk yogurt in a muslin cloth to remove excess water. toast the sesame seeds lightly & cool.
Combine thick yogurt with chopped mint, lemon juice, white sesame seeds & garlic. mix thoroughly. add salt to taste and chill.
Just before serving drain the lettuce leaves and spread on a serving plate, arrange the prepared vegetables decoratively and serve with the chilled dressing.

                                 TOAST FANTASY RECIPE

Ingredients:


1 big sized Bread Slice
30 gms Potato (Aloo)
25 gms French Beans (Flas Beans)
20 gms Peas (Matar)
20 gms Carrot (Gajar)
20 gms Cabbage (Patha gobi)
1/4 tsp Lime or Lemon Juice (Nimbu)
1/4 tsp Mango Powder (Amchur)
1/4 tsp Oil
Salt and Pepper to taste

How to make toast fantasy:

Boil potato, mash and keep aside. boil green peas.
Cut french beans and carrot into very small cubes and boil together.
Mix all the vegetables together.
Add salt, pepper powder, lemon juice and mango powder.
Grease the baking tray with oil.
Place the bread on the tray and apply the vegetable mixture on it.
Bake on medium temperature (160 to 175 degree c) until golden brown.
Cut the cabbage finely and saute in ¼ tsp oil for a few seconds.
Serve the toast hot with the cabbage and chutney over it.

Low Calorie Cooking-4

                                 MOONG DAL PANKI

Ingredients:




50 grams Moong Dal
1 tblsp fresh Curd
2 Green Chilies
1 tsp Gram Flour (besan)
A pinch Asafoetida
1 tblsp chopped coriander
A pinch sugar
1/2 tsp Lemon Juice
Salt to taste


How to make moong dal panki:


Soak the moong dal in water for 2 hours. drain.
Grind with the fresh curds and green chilies.
Add the gram flour, asafoetida.
Grease balana leaves lightly.
Spread 1 tablespoon of the mixture on one leaf and cover with another leaf. roast on a tawa (griddle) until brown spots appear on both sides.
Serve hot with green chutney.

                             PINEAPPLE CRUSH RECIPE

Ingredients:




100 ml Pineapple Juice (Ananas)
1 tblsp Sugar (Artificial Sweetner)


How to make pineapple crush:


Make sugar syrup.
Strain it and mix it into the pineapple juice.
Your pineapple syrup is ready.
Take ¼ proportion of syrup and ¾ proportion of water.
Garnish it with chopped pineapple pieces and serve cold.
To get pineapple juice, put pieces of pineapple in the blender and extract the juice.

               SPINACH SOUFFLE SURPRISE RECIPE

Ingredients:




500 gms Spinach (Palak)
25 gms Cottage Cheese (Paneer) (made from skimmed milk)
1 tblsp Fine Wheat Flour (Maida)
1 small sized Onion (Pyaj)
1 tsp Cinnamon (Tuj/Dalchini) Powder
1 tblsp Oil
a pinch of Nutmeg Powder(Jaiphal)
Salt to taste
150 ml skimmed Milk
2 small sized Eggs


How to make spinach souffle surprise:


Chop spinach and puree it.
Blend maida with a little milk and make a smooth paste.
Add the rest of the milk, mix well and bring to a boil.
Separate egg whites from the yolks.
Heat oil in a pan, saute the chopped onion for two minutes, add spinach puree.
Leave it to cool, add two well beaten egg yolks, cinnamon powder and nutmeg.
Beat egg whites till stiff and fold in carefully into the mixture.
Season with salt and pour this mixture into a greased baking tray.
Sprinkle grated paneer over it and bake on medium temperature (160 to 175 degree c) for 30 minutes.

                                          SUJI IDLI

Ingredients:




1 cup Semolina (Suji)
1 cup fresh Curd
1 tsp Fruit Salt (Eno)
1 cup finely chopped Cabbage
1 chopped Onion
2 tblsp chopped Coriander
A few curry leaves
2 to 3 finely chopped Green Chilies
Salt to taste


How to make suji idli:


Roast the suji in pan withour oil till it changes it color to light pink on low flame.
Keep it aside.
When it gets cool, in a bowl take the curd and add semolina evenly.
Then add the fruit salt and the remaining ingredients.
In a pressure cooker put some water to boil.
Now put 1 spoonful of this batter in the idli maker slots.
Place this idli maker in the cooker and let it steam for 10 minutes.
Take it out and serve hot with green chutney.

Low Calorie Cooking-3

                               GINGER ALE RECIPE


Ingredients:


1 tblsp Lime or Lemon Juice (Nimbu)
1/2 tsp Ginger Juice (Adrak)
2 tblsp Sugar (Artificial Sweetner)
Water to make squash
Salt to taste

How to make ginger ale:

Mix lemon juice and ginger juice, add sugar.
Stir continuously until the sugar/sweetner dissolved.
Add salt to your taste..
This is ginger ale syrup.
Take ¼ glass of ginger ale syrup, add water to make a glass of ginger ale.
Add ice and serve cold.

                         MACRONI IN A HURRY


Ingredients:


100 gms Macroni
1 chopped Onion (Pyaj)
1 each yellow, red, green Capsicum (Shimla Mirch)
2 tblsp Ketuchup 1/2 tsp Red Chilly
Little White Pepper
1 tblsp Butter
Cheese for garnish

How to make macroni in a hurry:

Chop the vegetables.
Heat oil and add onions and capsicums.
When they tender add sauce, chilly powder, white pepper and salt.
Mix well and then add macroni.
When fully mixed garnish with grated cheese.


                                       MASALA NOODLES


Ingredients:


1 packet Noodles
2 Onion (Pyaj)
3 - 4 chopped Tomato (Tamatar)
4 tsp chopped Coriander Leaves (Dhania Patta)
1 " chopped Ginger (Adrak)
3 - 4 flakes chopped Garlic (Lasun)
4 5 chopped Green chilli (Hari mirch)
1/2 tsp Red chili pepper (Lal Mirchi)
1/2 tsp Garam Masala Powder
1 tblsp Oil

How to make masala noodles:

Boil the noodles as directed on the pack.
Drain them in a strainer and wash with cold water. Keep aside.
Heat oil in a nonstick pan and fry garlic, ginger, green chillies and onions until they are golden.
Add tomatoes along with salt and masala.
Cook till tomatoes are tender.
Add the noodles and stir well.
Cook for a while and remove the fire and serve immediately.

                                MIXED VEGETABLE PANCAKE


Ingredients:


For pancake:
40 gms Fine Wheat Flour (Maida)
100 ml Milk
1/2 Egg
3 tsp Oil
a pinch of Salt
For Filling:
50 gms Potato (Aloo)
50 gms Cauliflower (Phool gobi)
50 gms Carrot (Gajar)
75 gms Peas (Matar)
50 gms Tomato (Tamatar)
1 tblsp Butter
1/2 tblsp Tomato Sauce
Salt and Chilli Powder to taste

How to make mixed vegetable pancake:

To make the pancakes sift the flour along with the salt.
Add the egg and gradually add the milk.
Mix and beat thoroughly till the batter is smooth and free of lumps.
Allow the batter to remain in a cool piece for about an hour.
Heat little oil in a frying pan.
Pour a spoonful of the batter on it.
Cook one side till it is light brown and then turn the side.
Now cook on the other ise.
Make the pancakes of all the batter.
To make the filling cut the vegetables into small pieces and carrots in shreds.
Heat butter in a pan , add the vegetables and the seasoning.
Coook it on low flame till vegetables are done.
Now add tomato sauce.
Spread this filling on the pancakes and roll them and serve hot with the chutney.

LOW CALORIE RECIPES-2

                                BROCCOLI SOUP


Ingredients:


500 gms Broccoli
1 medium sized Onion
4 cloves Garlic
2 inches Celery Stalk
4 cups Stock or water
1 Cup Low fat milk
Salt to taste
White pepper powder to taste

How to make broccoli soup:

Cut broccoli into small florets and wash well. soak in salted water for ten to fifteen minutes and drain.
Peel and roughly chop onion and garlic. wash and chop celery stalk.
Boil or dry roast almonds on medium heat till almond skin changes its colour slightly. remove from heat, cool it and slice them into slivers.
Heat vegetable stock or water with chopped onion, garlic andcelery. bring to a boil.
Add broccoli florets and continue to cook without covering the pan. cook for five to seven minutes or till broccoli is tender.
Remove from fire, cool and puree it in a blender.
Add milk to pureed broccoli. mix well. bring to a boil again..
Add salt and white pepper powder to taste. stir in toasted almond slivers and serve hot.


                        CABBAGE APPLE DELIGHT RECIPE


Ingredients:


1 sliced Red Cabbage (if not available then normal cabbage)
2 meduim sized sliced Apple (Sabe)
1 meduim sized chopped Onion (Pyaj)
1/2 cup Vinegar
4 Pepper corns (Kalimirchi)
1/2 " Cinnamon (Tuj/Dalchini)
2 Cloves (Lavang)
1 tsp Oil
1 tblsp Fine Wheat Flour (Maida)
1/2 Litre Water
Lemon Juice to taste
Salt to taste
Artificial Sweetner to taste

How to make cabbage apple delight:

Heat oil in a teflon-coated pan.
Saute onion for a little while.
Add apples and cook for a few minutes.
Add sweet-n-low, cloves, peppercorns, cinnamon, vinegar, salt, lemon juice and water and bring to a boil.
Add chopped cabbage, cover and cook on a low flame.
When it's done, just before serving, add flour, stirring continuosly to avoid lumps.
Serve immediately.


                                FRUIT FUN RECIPE


Ingredients:


100 gms Apple (Sabe)
75 gms Guavas (Amrood)
70 gms Grapes (Angoor)
1 Sweet lime (Mosambi) / Orange
50 gms Cottage Cheese (Paneer) (made from skimmed milk)
1 small bunch Mint Leaves (Pudina Leaves)
1 tblsp Lime or Lemon Juice (Nimbu)
Salt and Pepper To Taste

How to make fruit fun:

Clean and wash mint leaves.
Grind the mint leaves with lemon juice, salt and pepper.
Cut paneer into small cubes and dress it with mint paste.
Keep aside.
Peel, clean and segment the orange.
Clean and wash grapes.
Wash guava and apple and cut into small cubes.
Mix the fruits and paneer together.
Serve chilled.


                                    GARLIC TOMOTA SOUP


Ingredients:


6 medium sized Tomatoes
2 cloves Garlic
10 gm Gelatin powder
2 Bay leaves
½ tsp crushed Pepper Corn
½ tsp Mixed herbs
Salt to taste
4 tblsp Port wine (optional)
2 tsp skimmed Milk Yogurt
2 tsp Lemon juice
4 sprigs fresh Mint

How to make garlic tomota soup:

Wash and finely chop the tomatoes. peel garlic and crush. soak the gelatin quarter cup cold water and keep.
Cook the tomatoes in a saucepan along with the crushed garlic, bay leaves and cook the tomatoes in a saucepan along with the crushed game, bay leaves and crushed pepper corn for about five to six minutes or until soft.
Remove from the heat, cover and leave to infuse for twenty minutes.
Remove the bay leaves, puree the mixture and pass through a sieve.
Stir in the mixed herbs, salt and wine. whisk the skimmed milk yogurt and mix into the tomato mixture.
Heat the gelatin lightly on a double boiler to dissolve and add to the tomato mixture. mix in the lemon juice and stir well.
Pour this into small ceramic pots for individual serving. refrigerate for threat to four hours to set. do not freeze.
Serve chilled in the same pot garnished with sprigs of fresh mint.

LOW CALORIE RECIPES-1

Baingan Bake;

Ingredients:

2 meduim sized sliced Brinjals
1 tblsp Oil
6 - 7 Tomato (Tamatar)
2 flakes chopped Garlic (Lasun)
2 - 3 chopped Onion (Pyaj)
1/2 tsp Red Chili Powder (Lal Mirchi)
1/4 tsp Thyme (Ajwain)
1 tsp Sugar
1/2 cup Cottage Cheese (Paneer)

How to make baingan bake:

• Slice the brinjals.
• Heat oil in a nonstick pan and spread the brinjals over the pan when the oil is hot.
• Cover and cook on low flame till they are soft.
• Sprinkle little salt, cover and cook till the brinjal slices are soft.
• In a blender, grind tomatoes, onion and garlic.
• Add the chilli powder, thyme, sugar and salt to the brinjals.
• Cook for few more minutes.
• Now grease a baking dish and make layer of the brinjals, then paneer crumpled up and then the tomato sauce.
• Cover the top with paneer and bake in the oven for 5 - 10 minutes at 210 degrees.
• Serve hot. 

BAKED VEGETABLE JALFRAZIE

Ingredients:

1 cup chopped Mixed Boiled Vegetables (French beans,carrots,cauliflower,Green peas)
2 chopped Onions
4 tblsp chopped Capsicum
1 chopped Tomatoes
½ - 1 tsp Chili Powder
A pinch Garam Masala
2 tblsp chopped Coriander
4 tblsp grated Paneer
1-1/2 cup tomato gravy
4 teaspoons oil
Salt to taste

How to make baked vegetable jalfrazie:

• Heat the oil and fry the onions for ½ minute.
• Add the capsicum and tomatoes and fry again for 2 minutes.
• Add the vegetables, chilli powder, garam masala, coriander and salt and cook for a few minutes.
• Spread the tomato gravy on top and sprinkle a little grated paneer over it.
• Bake in a hot oven at 200c for 10 minutes. 

BEANS SALAD

Ingredients:

1/4 cup White beans (Chowli )
1/4 cup Red kidney beans (Rajma)
1/4 cup Green grams (whole moong)
100 gms French beans
1medium sized Onion
1/2 cup Fresh coriander
1/3 cup Mint
2 Green chillies
3 tblsp Lemon Juice
1 ½ tsp Chaat Masala

How to make beans salad:

• Wash white cow beans and kidney beans separately.
• Soak them separately, overnight in plenty of water. wash and soak the green moong beans for about two hours.
• Boil the three dry beans separately in salted water till soft. drain and let them cool..
• Strain the french beans and cut into one-fourth inch pieces. boil in salted boiling water till done.
• Drain immediately (you may reserve the cooking liquid to use as stock for sonic officer recipe) and refresh with cold water. drain and keep aside.
• Peel and cut onion into one-fourth inch size pieces. clean, wash, drain and chop green coriander and mint. wash and chop green chilies finely. peel and wash and chop it.
• Dilute lemon juice with equal amount of water. stir in chopped green coriander, mint, green chilies and chaat masala.
• Shake well and refrigerate the dressing for at least an hour.
• Mix all the cooked beans with diced onion and add the dressing. toss the salad to evenly mix the dressing. 

BESAN KA CHEELA

Ingredients:

2 cups Besan
1 large finely chopped Onion
1 finely chopped Green Chilli
1 bunch leaves finely chopped Coriander
1 tsp Ajwain
1 tsp Black Pepper Powder
1/2 tsp Red Chilli Powder
1 tsp Chat Masala
1 tsp Coriander Powder
1- 1 1/2 cup water to make batter
Oil for cooking
Salt to taste

How to make besan ka cheela:

• Put all the ingredients except water in a big bowl.
• Now start adding small quantities of water to make a smooth batter, so that there should be no lumps in it.
• Add water till it comes to a dropping consistency or just like dosa batter. now keep it aside.
• Now heat a non-stick- tawa or heavy bottom frying pan, then turn the heat on medium. put little oil on tawa [1tsp.] & spread 1 serving spoonful of batter evenly on it.
• Cover it with lid just for a minute so that it should cook inside also. then remove lid, put some more oil on the top & turn it upside down.
• Let it be brown & crispy from both sides.
• Repeat the same with rest of the batter.
• Serve hot with green chutney or sause. it can be taken with toast also.

MORE  LOW CALORIE RECIPES>>>