RAMADAN NOMBU CONGEE [ VEGETARIAN ]..
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| Ramadan Nombu Congee |
INGREDIENTS:
Basmati rice - 1/2 cup
Moong dal - 1/4 cup
Fenugreek seeds - 2 tsp
Green chilies - 4
Onion - 1
Ginger&garlic paste - 1 tsp
Tomato chopped - 1
Coconut milk - 4 tbsp
Mint leaves - 3 tbsp
Cilantro leaves - 3 tbsp
Cloves - 3
Cinnamon - 1" stick
Cardamom - 3
Salt - to taste
Ghee - 3 tbsp
METHOD:
Take pressure cooker, add ghee when hot add cloves cardamom and cinnamon stick.
Add finely chopped onion, green chili and saute until the onion turns transparent..
Add the ginger & garlic paste and saute well..
Then add curry leaves, coriander and mint leaves.
Add chopped tomato and saute till it turns mushy.
Add the basmati rice, green gram, fenugreek seeds and salt and mix well adding water to it and pressure cook for 20 minutes in medium flame.
When cooked add coconut milk allow it to boil.
Turn off and your nombu congee is ready to taste.
Serve it with masala vadai....
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| Congee is ready |
Adding minced meat or vegetables is optional.
MUL MURUKKU
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| Mul Murukku |
Ingredients:
Rice flour – 2 cups
Roasted Chana dal – 1/4 cup
[ Pottu kadalai ]
Moong dal – 1/4 cup
Cumin Seeds – 1 tbsp
Sesame Seeds – 2 tbsp
Chilli Powder – 1 tbsp
Asafoetida – 1/2 tsp
Butter – 1 tbsp
Oil – for deep frying
Method:
Dry roast the moong dal and grind together with channa dal [ pottu kadalai ] to a silky powder.
Add it to the rice flour.
Add butter, sesame seeds, cumin seeds, red chilli powder and asafoetida [soak 1/2 inch piece of solid asafoetida in water and add that water to it ].
Make dough by adding sufficient water and knead well and make a soft dough.
Add the dough to a murukku maker with star shape plate.
Press them into a cut plastic cover first.
Heat oil in a deep frying pan over medium flame.
Fry the prepared murukkus till golden brown.
Remove and drain excess oil.
Mul murukku it ready to taste....
Store in an airtight container.
MYSORE BONDA
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| Mysore Bonda |
INGREDIENTS:
Urad dal - 1 cup
Green chilly - 1
Chopped curry - 1 tbsp
Coriander leaves - 1 tbsp
Black peppercorns - 1 tsp
Chopped ginger - 1 tsp
Chopped coconut pieces - 2 tbsp
Asafoetida - a pinch
Rice flour - 2 tsp
Salt - to taste
Oil - for deep frying
METHOD:
Wash and soak the urad dal for 2 to 3 hrs
Drain the water and grind it in blender
Add salt and sprinkle very little water & grind to smooth and fluffy consistency.
Take care while adding water.
Add chopped Green chilly, curry and coriander leaves and set aside.
Add the smooth batter to the mixing bowl.
Add ginger, asafoetida , rice flour, pepper corns, curry and coriander leaves.
Now the batter is ready.
Heat a pan and pour oil to fry the bondas.
Spread a paper napkin in a plate and keep it ready.
make small sized balls of your choice.
Drop in hot oil carefully.
When it is cooked on both sides to golden brown
Bondas are ready to taste.
Serve hot with coconut chutney..
CARROT HALWA
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| Carrot Halwa |
INGREDIENTS:
Carrot grated - 2 cups
Sugar - 1/4 cup
Milk - 1 cup
Ghee - 3 tbsp
Cashew - 4 tbsp
METHOD:
Wash and Peal the carrots. Grate the carrots in big size grater.
Take a frying pan heat and add ghee.
Add the grated carrots to the ghee and saute till the carrots are slightly cooked.
Then add sugar and 1 cup of milk.
Allow the carrot to cook in the milk.
In a separate pan add ghee heat and fry cashews till golden brown.
Add to cooked halwa.
Carrot Halwa is ready to be served.
