It is very famous Iyengar recipe. This recipe is another form of sarkarai pongal, but the entire process is by milk only. It is very important to note that this recipe is much more semi solid consistency.

Cook Time : 30 mins 

Serves: 3 to 4  

Recipe Category: Akkaravadisal /Sweet / Festival /Jaggery-Milk sweet

Recipe Cuisine: Indian

How to prepare delicious Akkaravadisal / Jaggery (Milk Sweet)

Ingredients:

Moong dal / pasiparuppu – 1 cup

Raw rice – 2 tablespoon

Jaggery – 1 ½ cup

Ghee -6 to 8 tablespoon

Milk – 5 cup (1 litre)

Elachi powder – 1 teaspoon

Cashew nut – 8

Raisins – 6

Direction:

• Take a pan and fry cashew nuts, raisins with 1 tablespoon of ghee. Transfer to the bowl. Keep aside.
• Take a pan and dry roast the rice and moong dal in a min.
• Take a pressure cooker, add the rice and moong dal and boiled milk, wait till you get 4 to 5 whistles.
• Turnoff the heat and allow it to cool for some time
• Meanwhile, Take a kadai, add crushed jaggery, some water & start stirring in low flameOnce the jaggery dissolves switch off it. Filter the jaggery water. 
• Open the pressure cooker and add 3 tablespoon of ghee and add semi liquid jaggery water to this and keep stirring. 
• Add ghee when the Akkaravadisal is hot and keep stirring.
• Add fried cashew nuts to Akkaravadisal. Add cardamom powder (a pinch) and stir well.
• Now you can eat Yummy Yummy mouth-watering delicious Akkaravadisal. 

Tips:

• The consistency of akkaravadisal should be mushy.
• You can switch off it when it will little bit of running consistency. Later it will get thick. You can keep boiled milk ready to regulate the consistency.
• You can increase the proportion of jaggery based on the sweet requirements and taste.

It is andra traditional breakfast recipe. It is easy to make with whole green gram and raw rice. It is very delicious and yummy to eat.

Cook Time : 30 mins 
Serves: 3 to 4  
Recipe Category: Pesarattu Dosa /Breakfast / dinner
Recipe Cuisine: Indian

How to prepare Pesarattu dosa Batter / Traditional Andra pesarattu:

Ingredients:

• Whole green gram – 1 cup
• Raw rice – ½ cup
• Green chillies – 5 (as required)
• Salt – as required
• Cumin seed / jeera- 1 teaspoon
• Ginger – 1 piece
• Onion- 1 small
• Coriander leaves – chopped 2 tablespoon

How to do / Direction:

• Wash/ rinse raw rice and whole green gram together.
• Soak it for 2 hours. Drain it and grind with green chillies, ginger, jeera and coriander leaves.
• Grind them for 30 mins till you get a smooth paste.
• Take a large size bowl / vessel and pour batter in it.  Then, add salt to bowl mix well.
• It is ready to prepare yummy, mouth watering crispy pesarattu dosa.

Tips:

• For better result, cover the batter and leave it for 2 to 3 hours for ferment.

Adai is a protein rich content and iron rich breakfast / dinner recipe. Adai is crispy outside and soft is inside. It has awesome texture when it is coarsely grind.

Cook Time : 40 mins 

Serves: 3 to 4  

Recipe Category: Adai Dosa /Breakfast / dinner

Recipe Cuisine: Indian

Ingredients:

• Idly Rice (Par boiled rice) – 1 cup
• Raw Rice (patcha arisi) – 1 cup
• Toor dal – ¾ cup
• Channa dal- ½ cup 
• Whole Urad dal –¼ cup
• Moon dal / pasi paruppu –  ¼ cup
• Green chillies – 5 to 6
• Red chillies -15
• Salt – as required
• Hing- 2 pinch

Directions:

• Wash/ rinse idly rice, raw rice, urad dal ,toor dal, moon dal, green chillies, red chillies and channa dal together.
• Soak it for 4 hours.
• Grind it for 40 mins to get smooth batter.
• Pour batter in a large size bowl / vessel.  Then, add salt and hing in the bowl mix well.
• It is ready to prepare yummy, mouth watering crispy adai dosa.

Tips:

• Before prepare adai, add some flavour if you needed. Add onion, coriander leaves, curry leaves, handful of drumstick leaves and mix well.
• The adai is goes well with aviyal or Ghee with jaggery.
• Try to add grated coconut in batter. It will give awesome taste.

Sambar is a perfect match with idly / mini idly / Dosa. Once you will try this recipe with idly, certainly it is your all time favorite. My family loves this sambar with idly. Here is the Sambar recipe.

Cook Time : 35 mins 
Serves: 3 to 4  
Recipe Category: Side Dish for mini idly/ Idli /Dosa 
Recipe Cuisine: Indian.

Ingredients:

Toor dal – a small 1 cup 
Drumstick – 1
Tomato – 2 small size
Pumpkin – 1 piece or 50 grams
Onion -2 big size finely chopped 
Green chillies – 5
Sambar powder – 2 teaspoon
Tamarind – a big lemon size
Coriander leaves – 1 tablespoon finely chopped
Turmeric powder – 2 pinches
Curry leaves – 1 tablespoon finely chopped
Salt – as required

To seasoning:

Oil – 2 tablespoon
Mustard seed – ½ teaspoon
Fenugreek – ½ teaspoon
Red chillies – 2 

Direction:

• Wash and soak toor dal then cook it in pressure cooker with turmeric powder for 3 to 4 whistle with enough water.
• Add drumstick, tomato, onion, pumpkin, green chillies, sambar powder, turmeric, curry leaves, coriander leaves, enough water and salt.
• Again keep it in stove and wait for 1 – 2 whistles.
• Open the lid and pour tamarind extract and boil it for 10 mins.
• Take a mini pan and add oil to heat. Add mustard seed when it is crackle add fenugreek and red chillies.
• Add this seasoning to sambar. Add a handful of coriander leaves.
• It is ready for mouth-smacking, yummy sambar.  

Tips:

• You can use ghee and chopped onions for serving plate.
• It is very important that the sambar and mini idly is hot for serving. 
• You can use any type of vegetables like brinjal, onion, carrot for this sambar.

Idly plays a significant role in every home in South India. Now I will show you a different variety in it. It is baby idly/ mini idly. Everybody loves restaurants style mini idly with sambar / sambar idly. 

Here is the recipe for one of my favorite mouth-watering idly.

Cook Time : 15 mins 

Serves: 3 to 4  

Recipe Category: Idli /Mini Idli /Breakfast / dinner

Recipe Cuisine: Indian

Ingredients:

Idly batter – as required 

Mini idly plates / plates 

Oil – as required

Direction:

• Mix the batter well. 
• Grease with oil in the mini idly plates / moulds.
• Take a scoop of batter and fill the plates. 
• Use idly cooker / steamer and pour some water on it for steaming. Check whether the water is boiling. 
• Take the mini idly moulds and place it in cooker, cover it with lid.
• Cook for 10-15 minutes.
• Open the cooker and check whether it is still sticky or not 
• If it is sticky cook it for another 2 to 3 minutes.
• Mini idly is ready to eat.

Have it with hot and yummy sambar, white chutney or idly powder.

Tips:

Babies likes mini Idlies and you can add ghee to the Idlies for them.

Ven pongal is most well-liked and effortless breakfast / dinner recipe. My mom’s all time favourite recipe and she makes it very well. 

 Cook Time : 30 mins 
 Serves: 3 to 4  
 Recipe Category: Ven pongal /Kara Pongal / Festival / Marriage Pongal / Hotel style Ven pongal /Breakfast / dinner
 Recipe Cuisine: Indian

Ingredients:

• Raw rice – 1cup
• Moong dal – ¾ cup
• Milk- 3 tablespoon
• Salt – as required
• Hing – 2 pinch

For seasoning:

• Oil- 2 tablespoon
• Ghee – 2 tablespoon
• Jeera / cumin seeds – 1 teaspoon
• Black pepper – 1 teaspoon
• Ginger -1 ½ teaspoon finely chopped
• Curry leaves – 1 teaspoon
• Cashew nuts- 5

Direction:

• Wash rice and dal well in water.
• Soak rice and dal for 30 mins.
• Take a small frying pan and roast the cashew nut, few curry leaves and few ginger with a teaspoon of ghee.
• Take a pressure cooker add rice and dal in the water.
• All salt, jeera, ginger, milk and curry leaves and pressure cook for 5 to 6 whistles.
• Switch off the cooker. Allow it to cool for 15 mins.
• Open the lid and add ghee, hing and fired mixture.
• It is ready to serve yummy, tasty ven pongal.

Tips:

• You can leave out the milk. It is optional only. 
• You can crush pepper and jeera coarsely and fry with ghee add at the end.
• Have ven pongal with brinjal gotsu / sutta kathirikai gotsu / kathirikal gotsu.

It is the time for celebrating and to thank our nature in the name of Pongal / Makar Sankaranthi. We cook sakkarai pongal/ sweet pongal in new pot with jaggery, lots of ghee and new harvest rice and sugarcane. 

Let us repay to the Surya Bhagavan this pongal for everything which he has given to us and cows for giving us good harvest. Let us celebrate Pongal with Chakara Pongal. 

Cook Time : 30 mins 

Serves: 3 to 4  

Recipe Category: Pongal /Sweet Pongal / Festival

Recipe Cuisine: Indian

Ingredients:

• Raw rice – 1 cup
• Moong dal / pasiparuppu – ½ cup
• Jaggery – 2 cup
• Ghee -3 tablespoon
• Milk – 2 cup 
• Water – 2 cup
• Elachi powder – 1 teaspoon
• Cashew – 8
• Camphor / patchai karpuram – ½ pinch

Direction:

• Wash and soak rice and moong dal. 
• Break jaggery into small pieces and keep it.
• Take a pan and add a tablespoon of Ghee and fry it till it turns into Golden Colour.
• Take a pressure cooker / vengala panai and add 2 tablespoon of ghee, add milk, water to the cooker and allow it to boil for few minutes.
• Drain rice and dal, add to the boiling milk. Stir it well.
• Reduce heat, turn to simmer, stirring continuous till rice and dal are entirely cook.
• Add jaggary and keep stirring till all jaggery has melted.
• Sprinkle elachi powder, camphor into cooked pongal.
• Add fried cashew nuts. Stir well.
• It is ready to serve hot lip-smacking and mouth watering pongal. 

Tips:

• You can also pressure cook dal and rice for 4 to 5 whistle.
• If pongal is too thick add boiled milk little by little.
• Choice your jaggery as a pagu vellam (it is extra sweet-jaggery).
• You can also add fried raisins and a pinch of nutmug powder.
• There are many types to make sweet pongal. I will show you all types in some time.

Prep Time : 15 mins
Cook Time : 15 mins 
Serves: 3 to 4  
Recipe Category: Rava Idli /Breakfast / dinner
Recipe Cuisine: Indian

Ingredients:

Rava – 1cup
Curd- ½ cup
Salt-as required
Carrot- grated ½ cup
Ghee -1/2 teaspoon
Water - optional

To Temper:

Oil -2 teaspoon
Mustard seed- ½  teaspoon
Urad dal- ½ teaspoon
Channa dal -½ teaspoon
Green chillies – 5 to 6 splited
Ginger – 1 bit
Cashew nut- 5 broken
Curry leaves – 1 tablespoon finely chopped
Coriander leaves – 2 tablespoon finely chopped
Mint – 2 tablespoon finely chopped

Directions:

• Keep a pan and add rava and roast it for some time and then transfer it to a bowl.
• Take pan again and add Ghee & oil and heat it for some time then add the ingredients which are listed in Temper table.
• After 2 mins, add curd, salt and carrot mix well. Add water as you need.
• The consistency of the batter is like idly batter.
• Leave it for ½ an hour.
• Now, It is ready to get lip-smacking rava idly.

It is a basic and tradition south Indian breakfast / dinner recipe. Some people likes soft dosa and some people likes crispy dosa. You can also make dosa with idly batter. It is also good to taste. But now, I will show you the process for a tasty crispy dosa batter recipe.

Prep Time : 5 mins

Cook Time : 35 mins 

Serves: 3 to 4  

Recipe Category:  Dosa /Breakfast / dinner

Recipe Cuisine: Indian

Ingredients:

Idly Rice (Par boiled rice) – 1 cup

Raw Rice (patcha arisi) – 1 cup

Whole Urad dal –  ¾ cup

Fenugreek – 2 tablespoon

Channa Dal -3 tablespoon

Salt – as required

Direction:

• Wash/ rinse idly rice, raw rice, urad dal , fenugreek and channa dal together. 
• Soak it for 4 hours.
• Grind this for 35 mins and wait till it become smooth batter.
• Pour batter in a large size bowl / vessel.  Then, add salt in the bowl mix well with your hand.
• Lid the bowl and leave it for 7 to 8 hours / overnight for ferment.
• Mix the fermented batter well. 
• Dosa batter is ready to make yummy crispy dosa.

Tips:

• For extra Crispiness you can add extra toor dal 3 tablespoon.
• You can use Soak idly rice, raw rice and channa dal in water for 5 to 6 hours. Soak urad dal with fenugreek separately in a bowl for 5 hours. Then grind this separately and mix them well.

Today I am going to tell you how to make Soft & fluffy Idly batter.

My recipe is simple and easy to make. No long sentence. I will keep the recipe simple and short.

I personally like Idly very much and most of Indians don't like it.

I am going to list few of advantages for better understanding of Idly.

• You will reduce weight
• Better digestion & Healthy
• Acts like a nutritional supplement
• Rich source of carbohydrates, fibres and proteins & many more..

What do you need to start / Ingredients:
Idly Rice (Par boiled rice) – 3 cup
Raw Rice (patcha arisi) – 1 cup
Whole Urad dal – 1 and ½ cup
Fenugreek – 2 tablespoon
Poha (Aval) – 1 cup
Salt – as required

How to do? / Direction:

• Wash / Rinse Idly Rice, Raw rice and poha. And rinse urad dal separately.
• Soak idly rice, raw rice and poha in water for 5 to 6 hours.
• Soak urad dal with fenugreek separately in a bowl for 5 hours. Don’t rinse the water. We can use that water at the time of grinding.
• Firstly grind rice for 30 to 35 mins with preserve water. Don’t add too much of water at the beginning stage. Grind rice as coarse paste. Add water little by little. Consistency of batter is not thin or thick. 
• Grind urad dal and fenugreek with preserve water for 45 mins. You can get fluffy and soft batter.
• Pour urad dal batter first in a large size bowl / vessel.  Add rice batter into it. Then, add salt in the bowl mix well with your hands.
• Lid the bowl and leave it for 7 to 8 hours / overnight for ferment.
• Mix the fermented batter well. It is ready to prepare soft, fluffy and yummy idly.

Tips:

• You can also use cooked rice for poha. 
• You can use ice water for grinding the urad dal batter.
• If you are not to make use of the batter right away, don’t need to ferment the batter. You can refrigerate it.
• For Soft & fluffy idlies make sure that you are using Best quality of urad dal & rice.
• Don’t use old stock or low quality of urad dal.
• We can use black urad dal also. It Is good for health.
• The fermenting time varies depends upon the temperature and weather conditions.
• We can also use this batter for dosa too.. 

Please try this recipe and give me your lovely feedback. 

Today I am going to teach you how to make Rava Kesari.

My recipe is simple and easy to make. No long sentence. I will keep the recipe simple and short.

What do you need to start / ingredients:

• Fine Rava – 1 cup
• Sugar – 2 & half cup
• Water – 3 cups
• Ghee – 5 table spoon
• Food colour – small pinch (optional)
• Cashew nut – No’s 10
• Elaichi Powder – small pinch

How to do?

• Take a pan and add two table spoon Ghee
• Add Rava in the pan and roast till the rava go to brown colour
• Take a small pan and add two table spoon Ghee and fry the cashew nuts
• Take a bowl and add water and boil it.
• After 2 mins of boiling add food colour and Elaichi powder
• Add the roasted rava to the boiling water (slowly and mix it)
• Add sugar to the bowl and mix it well
• Add cashew nuts to the above mixer

Rava Kesari is ready to eat.

WISH YOU A HAPPY NEW YEAR 2016.
JJJ BYE BYE 2015 JJJ