Masala Dosa: A Crispy Delight from the Heart of South India

"Masala Dosa Memoirs: A Flavourful Expedition of a Love-Hate Relationship through Time"

IDLI WITH IDLI RAVA

    It's important not to confuse this with Rava Idli, which is a different variation prepared with semolina soaked in curd which was innovated and popularized by MTR (Mavvali Tiffin Room) from Karnataka cuisine. After discovering Idlis made with Idli Rava at the same restaurant, I was inspired to replicate the texture and softness in my own kitchen. This coarsely ground rice variety brings a unique twist to the traditional Idli, making it a popular choice among food enthusiasts. Now we can easily recreate the soft and fluffy texture right in your own kitchen.  Let's embark on a culinary journey and create a soft and delicious Idlis that will delight your taste buds!

    Idli Rava, often referred to as the cream of Rice, is the star ingredient in this recipe. It simplifies the cooking process and reduces soaking time, making it a convenient option for busy mornings.  Idli Rava brings a unique texture and flavour to the Idlis. The fine granules of rice add a delightful taste that will leave you craving more.

IDLI WITH IDLI RAVA

    Step outside your comfort zone and embrace the goodness of Idli Rava with this foolproof recipe. Enjoy soft, tasty, and authentic Idlis that will transport you to the heart of South India. Elevate your breakfast routine and indulge in the delightful flavours of this beloved dish.  Serve the hot Idlis with coconut chutney, sambar, or tomato chutney for a perfect flavour combination. These accompaniments complement the flavours of the Idlis and enhance your culinary experience.

To discover a VARIETY OF IDLI RECIPES, click here... 

DELICIOUS IDLI DELIGHTS : UNLEASH THE MAGIC OF IDLI WITH IDLI RAVA

IDLI WITH IDLI RAVA

INGREDIENTS:

METHOD:

STORING THE IDLI BATTER:

• Once the batter is fermented, it can be stored in the refrigerator for up to 3–4 days.
• Remember to bring the batter to room temperature before making Idlis.
  

SERVING SUGGESTIONS:   

MANGALORE BUNS - BANANA POORI

    When we talk about a lot of South Indian Tiffin items, we see that most of its origin starts from Udupi.  Udupi Cuisine has a global recognition for its unique dishes, and the variety of popular vegetarian dishes has a wide fan following around the world. Right from simple Dosa, Idli, Khara Bhath, Vada to the most popular 'Masala Dose' all found its origin in Udupi.

    Madhavacharya, the sage who found the Dvaita Hindu philosophy, established the Sri Krishna Temple in Udupi, a town on Karnataka’s western coast. In this Udupi temple, Lord Krishna is worshipped as an infant. The devout believed that Krishna would wander away, so they found a way to entice him and make him stay by serving delicious naivedyams.  Not less than 14 different varieties of dishes are offered to the Lord every day. The tradition has led to feeding a thronging number of devotees on a daily basis in Udupi Sri Krishna Temple.  Rituals and cooking were clearly the twin skill sets of the Udupi Brahmins. And when the jobs at the temple dwindled, the Brahmins started working as cooks at private homes.  Gradually, Udupi Cuisine found its way through the country. 

   Today, let's see a unique dish from Udupi Cuisine - Mangalore Buns. They are unique to the Mangalore-Udupi region. Though it's called a "Bun", the name is quite misleading, and it is more or less a variation of Poori/Puri.  In simple terms, it is called 'Banana Poori'.  It can be called as a Bun for the reason that it is soft and fluffs up when deep-fried, and it is soft and spongy. We can call it as a Poori, as the recipe is more or less the same as the one for a traditional Puri/Poori.  Mangalore Buns alias Banana Poori is a Deep-fried dish, made with Wheat flour, Bananas and a bit of spices like Cumin.  It has a wonderful air pockets within when deep-fried, and it turns out to be soft, fluffy, spongy with a mild sweet note & Banana flavour.

MANGALORE BUNS - BANANA POORI

    When my daughter said, Mangalore Buns, I was wondering what kind of bun it was and when she shared the recipe, I was taken aback seeing a Poori with Bananas.  Initially, as sceptical as ever, I procrastinated the idea, until she ordered these Mangalore Buns at MTR, our regular visit whenever we are in KL.  My initial inhibitions vanished the moment I tasted it, and the very week I made the recipe at home.  Even for the first time, the recipe came out as perfectly as it is, and I was literally overwhelmed by the texture of the Buns and the satiating feeling I personally felt after eating Mangalore Buns.  Now I can say that Mangalore Buns are added into my personal favourite list.

    These Mangalore Buns can be eaten as a snack along with a hot cup of coffee or a Tea.  Or else, simply serve it as a breakfast or dinner along with a simple Coconut Chutney/ Vegetable Kuruma/Potato Sagu/Potato Masala.

For more TIFFIN ITEMS, Click here...

Cuisine - Udupi, Mangalore (Karnataka)
Course - Main Course
Difficulty - Medium
Serves - 2
Yields - 6 - 7 Mangalore Buns
Author - SM

Preparation Time - 5–10 Minutes
Leavening Time - 3 - 4 Hours
Cooking Time - 20 - 30 Minutes

For more recipes on INDIAN BREADS, Click here...

HOW TO MAKE MANGALORE BUNS - BANANA POORI

MANGALORE BUNS - BANANA POORI

INGREDIENTS:

For the Dough:

To Deep Fry:

Oil - to Deep Fry

MANGALORE BUNS - BANANA POORI

METHOD:

KNEADING THE DOUGH:

• Mash or grind the Banana along with sugar into a fine paste.
• Pour in the Curd/Yoghurt and Oil into it.
• Mix well until well combined.
  
• Sieve All-Purpose Flour with Baking Powder & Salt, once.
• Add the flour mixture along with the banana mixture.
• Knead the dough, adding a little water.  Add water only if required.
• Knead it into a stiff dough. 
• Cover the bowl and let it rest for 3–4 hours.

NOTES:

• The moisture content from the Banana and sugar would be more than enough to knead the dough.  Add water only if required.
• The amount of water totally depends on the type of All-purpose Flour used.  Adjust Accordingly.
• If you need more water, do not add directly to the flour mix. Just sprinkle a bit at a time and knead it.
  
• The longer you knead the dough, it tends to become soft and pliable. 
• The dough should be stiff, but soft and without any cracks.
• This is a mildly sweet dish. Sweetness from the bananas gives a tinge of sweetness to the Poori, adjust the amount of sugar to suit your sweet preference.

  MANGALORE BUNS - BANANA POORI

  
  

RESTING THE DOUGH:

• Wrap the well-kneaded dough with a wet kitchen towel/cling film/ plastic wrap, or cover the bowl tightly with a lid.
• Leave the dough aside, for at least 3 - 4 Hours.
• Covering the dough traps moisture, otherwise, it will dry out forming a crust.
• And keep the dough covered all the time.
• If time permits, rest the dough for an extra hour in cold weather conditions. 
• Warm weather softens the dough quickly.

ROLLING THE DOUGH:   

METHOD:

• Divide the dough into equal portions.
• Roll out each portion into medium-sized, slightly thick circles.
• Roll them with even thickness.
• Dust the rolling board with dry flour while rolling the dough.
• Do not use too much flour while you roll the dough.

MANGALORE BUNS - BANANA POORI

DEEP FRYING THE MANGALORE BUNS

• Heat the oil in a deep pan on a high flame and allow the oil to smoke off.
• Lower the flame to medium-high.
• Gently drop the rolled Mangalore Bun, one at a time, into the hot oil.
• Carefully and gently press the Mangalore Bun with the slotted spoon until it fluffs up.
• Flip the Mangalore Bun and cook on the other side.
• Fry the Mangalore Bun until it turns into golden brown.
• Do not fry the Mangalore Bun on a high flame or allow it to burn.
• Once fried, remove the Mangalore Bun from the oil with a slotted spoon
• Allow it to drain on clean Paper towels.
• Follow the suit for the rest of the Mangalore Buns.
• Serve Mangalore Buns hot with Coconut Chutney/ Vegetable Kuruma/Potato Sagu/Potato Masala or any other side dish of your choice. 
• Can serve it as a tea time snack. 
  

MANGALORE BUNS - BANANA POORI

NOTES:

• Do not overheat the Oil while frying the Mangalore Buns.
• Deep-fry the Mangalore Buns on a medium-high flame.
• Serve Mangalore Buns hot or at room temperature.
• This Mangalore Bun recipe retains softness and fluffiness even after a long time.
• Mangalore Buns can be stored for a couple of days @ room temperature in an airtight container.
  

Kerala Style Christmas Breakfast Spread

"Kerala Christmas Breakfast: A Celebration of Traditional Kerala Christian Cuisine"

ARISI UPMA - RICE UPMA

     Arisi Upma Kozhukattai is one tiffin item I frequent at home.  All these days, I had thought my husband wouldn't prefer eating it as Arisi Upma.  I couldn't say why, I had assumed it so.  To my dismay, I found that he liked the dish when we dined at Mangalambika Coffee House at Kumbakonam during our recent trip to India.  We went to Kumbakonam with the sole intention of trying out their popular Kumbakonam Degree Coffee, and we were amazed by the Coffee and the tiffin items.  From the long list of dishes we ordered, and we all took turns sharing and eating all the dishes, so that we wouldn't miss out the taste of any.  It was a whole family trip and all loved this Arisi Upma along with Kumbakonam Degree Coffee. 

    So, for the recent reminiscence, Arisi Upma - which is from my long forgotten collection of recipes from my college days.  Just what I needed was to adjust the Rice : Water Ratio as perfect as for Arisi Upma.    Rice/Arisi Upma is one of the popular tiffin items in a Brahmin household. This is a simple recipe made with coarsely ground rice which is called as NOI or KURUNAI ARISI. The only work in terms of this tiffin item is soaking the raw rice, and then drying it indoor for a few hours until all the moist is gone, then pulsing it in a dry mixer grinder jar into a coarse rice powder a.k.a kurunai like texture.  Once you have the rice kurunai(small tit bits), then the job gets easier.

    For Arisi Upma, add a bit of Peppercorns, Cumin and Tuvar dhal before grinding it coarsely.  This gives out a wonderful flavour to the dish.  Then the Rice mixture is cooked along with seasoning until 1/2 cooked and then again it is cooked for about 3-4 whistles in a pressure cooker.  This is the main trick which results in a perfectly textured soft Arisi Upma.

     Arisi Upma, is an easy and tasty breakfast/dinner dish popular in a Tamil Brahmin household.  Some prepare the same adding a bit of extra Dhal(Tuvar/Moong Dhal) to it. As such each household has a unique recipe of their own and this is how I make.  Arisi Upma goes well with tangy curries like Puli Kos, Brinjal Gothsu, Puli Kuzhambu or simply serve it with your choice of Chutney or Sambar.  

For more TIFFIN ITEMS, Click here... 


Cuisine : South Indian
Course : Main Course
Difficulty : Medium
Serves : 3-4
Yields : 15 Nos.
Author : SM

For more SOUTH INDIAN BREAKFAST RECIPES, Click here...

HOW TO MAKE RICE / ARISI UPMA

 

ARISI UPMA - RICE UPMA

INGREDIENTS:

For Grinding:

For Arisi Upma:

To make Noi Arisi:

• Soak the raw rice for 15 mins in water. 
• After 15 mins, drain the water and spread the rice in a clean kitchen towel and allow it to dry completely. 
• Can dry the Rice indoor under a fan.
• Once the rice is dry, add Cumin Seeds, 3/4 Teaspoon Peppercorns & Tuvar Dhal along with the rice & then grind it into a coarse powder in a dry mixer grinder jar.  
• Just pulse it once or twice. It should not be ground into a fine powder.
• Noi Arisi seasoned with spices is ready for making Arisi Upma.

ARISI UPMA - RICE UPMA

Classic Kerala Breakfast - Puttu, Kadala, Pazham, Pappadam

Kerala-Style Breakfast – Puttu, Kadala Curry, Pazham & Pappadam

പ്രാതൽ  – പുട്ട്, കടല, ചെറുപയർ, പഴം, പപ്പടം

 “The aroma of freshly steamed Puttu and spicy Kadala Curry has this time-travel magic. For me, it’s an olfactory ticket to lazy Sunday mornings, steel tumblers of chaya, and echoing sounds from the kitchen. Only a true-blue Malayalee (or an honorary one!) can appreciate the tender crunch and coconutty soul of a well-made Puttu.”

THAYIR VADAI - CURD VADAI

    Thayir Vadai/Curd Vadai - a snack or a dish on its own is nothing but Uzhundhu Vadai alias Medhu Vadais, extensively soaked in a spicy Curd/Yogurt base, seasoned to taste, tempered and garnished with grated carrots, finely chopped Coriander leaves and served with a few teaspoons of Kaara Boondhi over it.

    Well, a day after a festival or a function in a typical South Indian household, we could see a lot of left-over dishes from the special day and Uzhundhu Vadais happens to be one such item.  The idea of Thayir Vadai would have popped up into a thrift Indian housewife's mind, who wanted to easily finish off any left-over Uzhundhu Vadais.  And it often happens too, a call for a function or to treat a guest, it is a common scenario to serve Vadai, Coffee along with some Tiffin Items.  And at times a few of the dishes or Medhu Vadais gets left and these Vadais made for Breakfast or Dinner can easily be converted into a Thayir Vadai which could be easily sneaked up as an evening snack or for Breakfast.  

    Do not worry about storing left-over Vadais in the refrigerator, thinking that it could turn hard.  While making Thayir Vadai you have a few tricks which could make these Vadais totally soft and give a feel that it is freshly cooked.  Its not that Thayir Vadai can be made with just left-over Uzhundhu Vadais,  freshly deep-fried Vadais could also be easily converted into Thayir Vadais.

Well, what we need to make excellent Thayir Vadais are,

UZHUNDHU/MEDHU VADAI:

UZHUNDHU VADAI/MEDHU VADAI

• You need freshly fried Uzhundhu Vadais or left-over Uzhundhu Vadais. 
• Fresh batch or left-over Uzhundhu Vadais - you need to soak them in hot water for about 15-20 minutes.
• Once soaked,  gently squeeze the Uzhundhu Vadais to remove any excess water from it.
  

For a detailed Recipe on HOW TO MAKE UZHUNDHU VADAI, Click here...

CURD/YOGURT:

HOME MADE CURD/YOGURT

• Then the most important ingredient for this dish is Fresh & thick Curd/Yogurt.  
• The curd should not be sour or watery.  
• I usually add finely ground coconut paste to the Curd Mixture which gives a wonderful taste and flavour to Thayir Vadai. 

 For a detailed Recipe for HOMEMADE CURD/YOGURT, Click here... 

THAYIR VADAI - CURD VADAI

TEMPERING:

    When it comes to tempering Thayir Vadai, it is usually tempered with Mustard Seeds, Bengal Gram Dhal/ Urad Dhal, Dry Red Chillies, Cashew Nuts, Curry Leaves & finely chopped Green Chillies and Ginger. But Apart from Mustard Seeds, you can opt what should go into the tempering.  Go with your whims and fancies.

GARNISHING:

    I garnish Thayir Vadai with finely grated Carrots and chopped Coriander Leaves.  If I have Kara Boondi at home then I would  add a few teaspoons of it on top, just before serving Thayir Vadais. It adds a crunchiness to the dish.

For a detailed recipe on KARA BOONDI, Click here... 

For more VADAI RECIPES, Click here...

Cuisine - South Indian
Recipe Type - Snacks
Spice Level  - Low- Medium
Difficulty - Easy
Yields - 8 Thayir Vadais
Author - SM

Preparation Time - 15-20 Minutes.
Soaking Time - 1- 2 Hours.
Cooking Time - 5-10 Minutes.

For a detailed Recipe on HOW TO MAKE UZHUNDHU VADAI, Click here...

HOW TO MAKE THAYIR VADAI- CURD VADAI

THAYIR VADAI - CURD VADAI

INGREDIENTS:

To Soak Uzhundhu Vadais:

 

For Curd Mixture:

Curd/Yogurt - 11/2  Cups
Milk - 1/2 Cup
Coconut - 4 Tablespoons
Cashew Nuts - 4-6 Nos.
Green Chillies - 2 Nos.
Ginger - a small Piece
Salt - To Taste  

For Tempering:

Ghee/Oil - 2 Tablespoons
Mustard Seeds - 1/2 Teaspoon
Dry Red Chilly - 1 No.
Bengal Gram Dhal - 1/2 Teaspoon
Cashew Nuts - 6-8 Pieces
Curry Leaves - a Sprig
Green Chillies - 2 Nos.
Ginger - 1/2 an Inch

For Garnishing:

Carrot - a few Teaspoons
Coriander Leaves - a few Teaspoons
Kara Boondi - - a few Teaspoons

 

METHOD:

To Soak Uzhundhu Vadais:

• Take the Deep-fried Uzhundhu Vadais and drop them into a bowl filled with hot water.
• Let the water be hot enough.  Do not use boiling water.
• Let it sit for about 15-20 minutes.
• Once soaked, squeeze the Uzhundhu Vadais and remove any excess water from it.
• Leave this aside or can leave it in the refrigerator until you add them into the Curd Mixture.
  

 

For Curd Mixture:

• Grind grated Coconut along with Cashew Nuts, Green Chillies and Ginger into a very fine paste.
• Whisk the Curd/Yogurt, pour in the Milk and whisk until well combined. 
• Add a dash of salt and add in the coconut Paste to the Curd-Milk Mix.
• Whisk well until well combined.

 

For Tempering:

• Meanwhile, heat Ghee/Oil in a tempering pan.
• Splutter Mustard Seeds, Bengal Gram Dhal, Cashew Nuts, Dry Red Chilly & Curry Leaves.
• Then add finely chopped Ginger and Green Chillies and give quick stir.
• Pour the tempering over to the Curd Mixture and mix well until well combined.

 

THAYIR VADAI - CURD VADAI

For Thayir Vadai:

• Add in the soaked & then squeezed out Uzhundhu Vadai into the Curd Mixture.
• Let the bowl be big enough to place all the Vadais and let the Curd Mixture cover the Vadais.
• Do not overcrowd the Vadais in the Curd Mixture.
• Let it soak for about 2-3 hours. Can keep it refrigerated.
  

 

For Garnishing:

• Grate the Carrots and keep it aside.
• Finely chop the Coriander Leaves and keep it aside.
• Serve Thayir Vadais garnished with finely grated Carrots and Coriander Leaves.
• Add in a few Teaspoons of Kara Boondi just before serving.
• Serve Thayir Vadai chilled or at room temperature.

THAYIR VADAI - CURD VADAI

NOTES:

• Can use freshly fried Uzhundhu Vadais or left-over ones for this recipe.
• Soak the Vadais in hot water.  This will help Vadais absorb the Curd Mixture well.
• Adding Coconut Paste Mixture to the Curd is purely optional.
• Use fresh Curd/Yogurt for the recipe.  Sour or Watery Curd may not yield you with tasty Thayir Vadais.
• If using fresh Curd, can avoid adding Milk.  Adding Milk helps to cut down the sourness in the Curd.
• Temper and Garnish Thayir Vadais with your preferred ingredients.
  

KALYANA KESARI

    Am I obsessed with Rava Kesari, I am not sure.  But you can find a few number of Kesari Recipes in the blog.  My benchmark when it comes to Rava Kesari is always melt-in-mouth Kesari as exactly as how Director/Actor Visu says in his Tamil Movie, 'Samsaram Athu Minsaram' -  Rava Kesari should be so soft that, Ghee should drip out of the sweet and smoothly slide into your stomach the moment you keep it in your mouth.  I have always loved to keep up my standards to the above dialogue whenever I make Rava Kesari. 

    From a simple Penn Parkkum Padalam(Bridegroom visiting the Grooms place - selection jury) to NIchayathartham(Engagement) to Kalyam(Wedding), Kesari place a special part in the menu.  Along with Bhajji, Sojji, Sweet-Kaaram(Savoury) & for a sweet, Kesari fits irretrievably into the place.  A call for a sudden guest or whenever you suddenly get hit by a sweet tooth, Rava Kesari comes for rescue with its utter simplicity in making and you can get it ready within minutes.  Easy recipe with very few ingredients and quick to make.  All these make Rava Kesari a wonderful recipe and a total favourite.

    Have you ever wondered how they make those rich melt-in-mouth Rava Kesari usually served in Kalyanams or Marriage banquets?   Even the ones they serve in Saravana Bhavan and Shree Annpoorna Gowrisankar match the suit.  Tasty, with overloaded Ghee and so soft in texture.  The secret behind this Kalyana Kesari is the proportion of Ghee and Sugar added in the recipe. It's obviously considered high according to the norms.  But if you really want similar Rava Kesari or the crowned Kalyana Kesari as those served in Wedding Banquets or in restaurants, then close your eyes and just stick to the measurements.

    There is no harm in reducing the amount of Ghee or substituting it with Oil, and also when it comes to the amount of Sugar, it is also a personal choice.  But when they serve Kalyana Kesari in a South Indian Wedding Banquet or in a restaurant, the amount served in the platter is just a scoop.  So the amount of Ghee and Sugar added goes along with the rich platter and also there it marks its uniqueness, making us remember the Kalyana Kesari in midst of various other dishes.

    So, if you are too worried about adding the mentioned amount of Ghee & Sugar, go along with your personal preference.  But the mentioned proportions yields you with a wonderfully textured soft and melt-in-mouth Rava Kesari alias the Kalyana Kesari.  Also, some recipes calls for a thin Sugar Syrup while making Kalyana Kesari.  But my method is simple & just as similar to any other Rava Kesari Recipes.

For more KESARI RECIPES, Click here...

Cuisine - Karnataka, South India
Recipe Type - Sweet
Difficulty - Easy
Serves - 3 - 4
Author - SM  

Preparation Time - 5-10 Minutes
Cooking Time - 20 - 30 Minutes

For more Recipes on INDIAN SWEETS, Click here...

HOW TO MAKE KALYANA RAVA KESARI

 

KALYANA KESARI

INGREDIENTS:

Melted Ghee - 1 Cup
Cashew Nuts - 15-20 Nos.
Raisins - 20 Nos.
Semolina/White Rava - 1 Cup
Hot Water - 2 Cups
Cardamom Powder - 1 Tspn
Orange/Yellow Food Colour - 1/4 Tspn 
Sugar - 2 Cups
Salt - a Pinch

METHOD:

• Grind the Cardamom Pods with few teaspoons of Sugar into a fine powder and keep it aside.
• Heat 1 Cup of Ghee in a Pan, roast Cashew nuts & Raisins on a very low flame until Cashew nuts turn into light Golden Brown in Colour.
• Remove the Nuts and Raisins from the Ghee and keep it aside.
• Now add White Rava/Semolina in to the Ghee & roast it on a very low flame.
• Roast the White Rava/Semolina until it turns aromatic, it will take approximately 5-7 minutes.
• Meanwhile, boil 2 Cups of Water in a separate Pan.
• Gradually pour the hot water to the roasted White Rava/Semolina.
• Stir continuously while pouring the hot water until the White Rava/Semolina absorbs the water and there are no lumps.
• Add Orange/Yellow food colouring and mix well.
• Cook this on a very low flame until White Rava/Semolina turns soft & cooked
• Once the White Rava/Semolina is cooked, add 2 Cups of Sugar and mix well.
• Cook this mixture on a very low flame, stirring continuously, until the Sugar is well dissolved.
• Add Cardamom powder and a pinch of Salt to the Kalyana Rava Kesari and mix well.
• Cook this on a very low flame until it reaches the desired consistency.
  
• Stir the Kalayan Kesari and mix it well all along, until the mix starts to separate from the pan.
• Finally, add the roasted Cashew Nuts & Raisins to the Kalyana Rava Kesari and give a quick stir.
• Serve Kalyana Kesari hot or at room temperature.
• Can serve it along with South Indian Breakfast items as a sweet, or simply serve it as a sweet or a dessert.
• Kalyana Kesari serves best as a sweet in a South Indian Mini Tiffin platter.

KALYANA KESARI

NOTES:

• Perfectly roasted Semolina yields perfectly textured Kalyana Kesari.
• Even if the Semolina/Rava you buy mentions it to be roasted, make sure to roast it for a while to get the preferred texture.
  
• Adjust the amount of Water to suit your preferred consistency.
• Adding the given amount of Ghee gives a soft texture to the Kalyana Kesari.
• Can substitute half the amount of Ghee with Oil.(Use flavourless oil for the purpose)
  
• Adjust the amount of Sugar to suit your preference.
• Adding artificial food colouring is truly optional.
• Can be stored for up to 2-3 days in the refrigerator.  Reheat and serve. 
• For perfect Kalyana Kesari stick to the measurements mentioned in the ingredient list.

MINI TIFFIN - SOUTH INDIAN BREAKFAST MENU

      This Menu is one quick combination of South Indian Tiffin Items which suits well to be catered for a Breakfast or a Dinner.  The Menu in this post consists of Rava Kesari, Ven Pongal, Uzhundhu Vadai, Tiffin Sambar & Coconut Chutney.  And it is served along with a wonderful Dabara full of South Indian Filter Coffee. A simple Mini Tiffin Menu, which can easily be fixed with simple planning & preparations.

KARIKKU APPAM - TENDER COCONUT APPAM

    Appam is one favourite dish among Malayalees.  Right from a Breakfast scene to an elaborate party scene you can see an Appam served in the menu.  So is the love for an Appam for Keralites.  Needless to say it serves as a default Breakfast Menu on a Christmas & Easter day, in most of the Kerala Christian Households.  Mostly served along with the ever knotted combo of Stew or an Egg Curry with Coconut Milk or any vegetarian/non-vegetarian side dishes of your choice.  Or simply serve it along with Red Coconut Chutney, sweetened Coconut Milk or with Sugar/Brown Sugar. Some even serve Appam along with Steamed Bananas/Nendhra Pazham Puzhungiyathu  The Side dishes served along with an Appam gets vivid with taste & preferences.

THINAI PONGAL - FOXTAIL MILLET PONGAL

    The arrival of January reminds me of the Pongal Season. When you say Pongal, it is both the Harvest Festival celebrated in Tamil Nadu & it is also a Dish. The Festival & the dish commemorates each other. When we say Pongal cooked for the harvest festival, then it is mostly the Sarkkarai Pongal or the Sweet version, where Rice & Moong Dhal is cooked & then sweetened with Jaggery, flavoured with cardamom and garnished with Nuts & Raisins fried in Ghee. 

    Once my husband's colleague asked, is there anything at all as a Savoury Pongal? But a savoury version of the same exists which is a popular South Indian Tiffin item - the one & only "Ven Pongal alias Khara Pongal". Commonly served in most of the restaurants and it is also one common dish served as a breakfast item during functions & weddings. Though the ingredients remains the same as for a Sweet Pongal, the savoury version that is Ven Pongal is seasoned with mild spices like Pepper & Cumin seeds and cooked with a copious amount of Ghee. A good dose of Ven Pongal or Khara Pongal for breakfast is good enough to doze you off. My son used to say it is as "Potha Potha Pongal", maybe a kid's words for the heaviness and dizziness it creates. I mostly cook Ven Pongal for dinner, and hence the dizzy effect does not give much of a trouble. But trust me it is a comfort food, mild to your stomach & a distant relative of North Indian Khichdi.  

    This Ven Pongal recipe is a twist given to the traditional Pongal where Millets are used instead of Rice. I have used Thinai or the Foxtail Millet in this recipe. The cooking method remains the same, with just a mild adjustment in Millet Water ratio. I felt that Pongal made with Millets turned out to be softer with a perfect melt in the mouth like texture. It was tastier than the Rice version, and obviously, a healthier version as Millets are rich in Fibre.

    You can make this Millet Pongal with any type of Millets(Siru Dhaniyam) like Kodo Millet(Varagu Arisi), Little Millet(Samai), Barnyard Millet(Kuthiraivali). I have cooked this Millet Pongal in a Pressure Cooker. Thinai Water Ratio is 1:3 for this Millet Pongal, and the ratio remains the same for Moong Dhal. And I substitute 1/2 Cup of Water with Milk which yields you with a softer Pongal and yah, don't forget to add an extra bit of Ghee. Can follow the same ratio for Little Millet(Samai) & Barnyard Millet(Kuthiraivali) too. These Millets are nutritious & it is truly a comfort dish that is so easy to make, healthy and can eat it for any meal of the day.  

For more TIFFIN ITEMS, Click here...

Cuisine - South Indian
Course - Main Course
Difficulty - Easy
Serves - 2-3
Author - SM

Preparation Time - 15-20 Minutes
Cooking Time - 20 - 30 Minutes


For more PONGAL RECIPES, Click here...
 

HOW TO COOK THINAI PONGAL - FOXTAIL MILLET PONGAL 

THINAI PONGAL - FOXTAIL MILLET PONGAL

 

INGREDIENTS:

For Thinai Pongal:

For Tempering:

METHOD:

• Dry Roast Moong Dhal on a low flame for about 5 minutes until the colour changes slightly and it turns fragrant. (Do not over roast the Dhal).
• Wash Moong dhal & Thinai(Foxtail Millet) for at least 3-4 times or until water runs clear.
  Drain any excess water from it.
• Pour in 31/4 Cups of Water & 1/2 a Cup of Milk to Thinai (Foxtail Millet) and Moong Dhal.
  Pressure Cook on a high flame for a whistle.
• Lower the flame and cook for another 2 whistles and switch off the flame.
• Once the pressure is released, open the lid. 
• Then slightly mash the cooked Thinai (Foxtail Millet) and Moong Dhal.
• Heat ghee in a pan, fry Cashew nuts in it, splutter Cumin seeds, whole Peppercorns and give a quick stir.
• Cumin seeds should not burn, so immediately add Green Chillies, finely chopped Ginger and Curry Leaves and give a quick stir.
• Add the cooked Thinai (Foxtail Millet) and Moong Dhal to the above and mix gently until all the ingredients are well incorporated.
• Can add 2-3 tspns of extra ghee to this Millet Ven Pongal/Khara Pongal at this stage, if preferred.
  Switch off the flame.
• Can serve Thinai(Foxtail Millet) Pongal hot with Sambar, Puli Kolambu, Khara Kolambu or any Chutney of your choice.

THINAI PONGAL - FOXTAIL MILLET PONGAL

NOTES:

• Dry roasting the Moong Dhal enhances its aroma and gives an even texture while cooking.
• Dry roast the dhal on a very low flame. Do not to burn the dhal.
• Can crush pepper and cumin seeds slightly, which would enhance the flavour. 
• Crushing the spices is a good idea if you do not like to bite into whole peppercorns.
• Fry the Cumin Seeds on a very low flame. It shouldn't splutter or burn, which will alter the taste of the Millet Pongal. 
• Temper all the ingredients on a very low flame.
• Can cook the same recipe with Little Millet(Samai) & Barnyard Millet(Kuthiraivali) too. 
• Thinai Water Ratio is 1:3 for this Millet Pongal, and the ratio remains the same for Moong Dhal. 
• And I substitute 1/2 Cup of Water with Milk which yields you with a softer Pongal.
• Can use the same ratio for Little Millet(Samai) & Barnyard Millet(Kuthiraivali) too.
• We need the Millets and dhal to be well cooked(slightly mushy) for Pongal.
• Adding extra ghee is strictly optional.