Category Archives: Recipes

VenPongal/Khara pongal

VenPongal is a famous tamil dish made especially during Sankranthi also called as Pongal festival. Sankranthi is a harvest festival and this dish is prepared with the new rice of the year and offered to the nature goddess as a thanksgiving. Along with this dish, Often a sweet dish called “Sakkarai Pongal” is prepared.
Below is the directions to prepare the dish.

Ingredients:
1. Raw rice = 3/4 cup
2. Moong dal = 1/4 cup
3. Salt = as required
4. Ginger (finely chopped) = 1 teaspoon
5. Pepper (coarsely powdered) = 1 teaspoon
6. Jeera = 1 teaspoon
7. Ghee – 1 tablespoon.

Preparation:
1. Dry roast moong dal for 2-3 mins and keep it aside.
2. Wash the rice thoroughly and pressure cook rice and moong dal together by adding 4-5 cups of water. Allow around 6 whistles in the pressure cooker.
3. Take a pan, add ghee and heat it. To this add finely chopped ginger, pepper powder, jeera and salt.
4. Add mashed rice and dal mixture to the pan, mix it well and cook it for 2 mins.

The above measurement easily serves 2 people.

Tips:
– whole pepper can also be put during tempering.
– Jeera can be powdered a little if you like to add more jeera flavour.

Sakkarai Pongal

Sakkarai pongal is a sweet dish prepared during pongal festival along with VenPongal.
Below is the directions to prepare sweet pongal

Ingredients:
1. Raw rice – 3/4 cup
2. Moong dal – 1/4 cup
3. Jaggery – 1/4 cup(powdered)
4. Cardamom – 4 pods or 1 teaspoon(powdered)
5. Raisins – 1 teaspoon
6. Cashew nuts – 8-10
7. Ghee – 1 tablespoon

Preparation:
1. Dry roast moong dal for 2-3 mins and keep it aside.
2. Wash the rice thoroughly and pressure cook rice and moong dal together by adding 4-5 cups of water. Allow around 6 whistles in the pressure cooker.
3. Take a pan and add 1/4 cup of water. Add powdered jaggery to it and allow it to boil for 5 mins.
4. Add mashed rice and dal mixture to it and mix it.
5. Allow the mixture to cook for 5 mins, add ghee and cardamom powder to it.
6. In a separate pan, add a teaspoon ghee and fry raisins and cashew one after another and add it to the rice and dal mixture.

Tips:
– When jaggery melts in water, filter the mixture to take out any impurities in jaggery, then boil it.

 

Southekayi dose

Kannada: Southekayi dose

Malayalam: Kakkarika dosa

English: Cucumber dosa

Ingredients

1. White rice – 1.5 cups.

2. Cucumber – 1.5 cups (finely chopped).

3. Salt – as required.

Directions

1. Soak white rice overnight.

2. Grind rice along with cucumber and required amount of salt and water.

3. Pour it on a dosa tava and spread it using spoon.

4. Add a tsp of ghee/oil and cook it for 2-3 mins by closing a lid, turn it over and cook it for another minute.

This can be had along with coconut or onion chutney. The above ingredients prepare about 10-12 dosas.

 

Mixed grain dosa

Ingredients

1. White rice – 1.5 cups.

2. Urad dal – ¼ cup

3. Green gram (Hesarukalu) – ¼ cup

4. Fenugreek seeds – 4 tsp.

5. Salt – as required.

6. Ghee/ oil – as required.

Directions

1. Soak rice, urad dal, green gram and fenugreek seeds overnight, grind it by adding required amount of salt and water.

2. Pour it on a dosa tava and spread it using spoon.

3. Add a tsp of ghee/oil and cook it for 2-3 mins by closing a lid, turn it over and cook it for another minute.

This can be had along with coconut or onion chutney. The above ingredients prepare about 10-12 dosas.

Mullusouthe kottige

Kannada: Mullusouthe kottige/Kadubu

Malayalam: Kakkarikka ilayada

Ingredients

This is a delicious havyaka dish usually prepared for breakfast as well as evening snack using cucumber as the main ingredient. This preparation would be tastier if prepared using banana leaf.

1. Mullusouthe/ Cucumber – 2 cups (finely chopped)

2. White rice – 2 cups.

3. Salt – as required.

4. Banana leaf – as required (optional).

Directions

1. Soak white rice for 5-6 hours and grind it by adding required salt to make smooth batter (do not add more water as cucumber leaves water when added to it).

2. Add chopped cucumber to the batter.

3. Spread the batter on one side of banana leaf and fold it by the other so that the batter does not leak, steam cook it in an idli cooker. If banana leaf is not available, then pour the batter in idli plates and steam cook it for about 20-25 minutes.

This can be had with coconut chutney or onion chutney. The above said ingredients serve 2 people.

Kaayi dose

Ingredients

1. White rice – 2 cups

2. Grated coconut – 2 tablespoons

3. Salt – As required.

Directions

1. Soak rice overnight. Wash thoroughly and grind it along with coconut and salt.

2. Add water to the batter till it comes to the consistency of milk.

3. Now heat tava, and pour the batter ( do not spread the batter using spoon instead tilt the tava to spread it) or you can use the iron tava specially made for preparing thellavu.

4. Cook it for around 3-4 mins by closing it with a lid.

Serve it with coconut chutney. Around 8 – 10 dosas can be prepared by the above ingrdients.

Neeru dose (Thellavu)

Neeru dose batter

Neeru dose batter

Ingredients

1. White rice – 2 cups

2. Salt – As required.

Directions

1. Soak rice in water overnight. Wash it thoroughly and grind it by adding required salt.

2. Add water to the batter till it comes to the consistency of milk.

3. Now heat tava, and pour the batter ( do not spread the batter using spoon instead tilt the tava to spread it) or you can use the iron tava specially made for preparing thellavu.

4. Cook it for around 3 mins by closing it with a lid.

Serve it with coconut chutney. Around 8 – 10 dosas can be prepared by the above ingrdients.

Neeru dose

Neeru dose

Pathrade Recipe

What is pathrade?

Pathrade is one of the famous breakfast, commonly prepared in Havyaka homes. It is usually found in South Canara and North Kerala region.

Ingredients

Urad dal – 4 tsp

Fenugreek Seeds – 1/4 tsp

Dosa rice – 1 cup

Boiled rice – 1 cup

Fenugreek leafs (2 boll)/Banana inflorescence bracts(6 Nos)/Colocasia leaves (2 nos)/ drumstick leaves

Red chillies (3 Nos)

Tamarind – lemon size

For seasoning:

Onion : 1 nos

Curry leaves

Urad dal

Mustard seeds

Grated coconut

Jaggery

Red chillies

 

Directions

1. Soak dosa rice and boiled rice in water for 5-6 hours.

2. Fry red chillies, urad dal and fenugreek seeds till light brown.

3. Coarsely grind the fried items, soaked rice, tamarind by adding adequate amount of salt and water. The batter should be of idli batter consistency.

4. Add the finely chopped leaves to the batter and mix well.

5. Make small balls of the batter/ pour it in the idli plates and cook in the idli cooker for 25 mins.

6. Allow the pathrade to cool, Smash it using handto small pieces.

7. Take a pan, add 3 tsp oil, mustard seeds, red chillies and urad dal. Once the urad dal turns brown, add curry leaves and chopped onions, saute it until cooked.

8. Add the smashed pathrade, grated coconut mixed with powdered jaggery(according to taste) to the pan and mix well.

9. Serve hot. The above quantity will serve 3 members easily.