Low calorie Rava Pongal and Thengai Chutney - Mouthwatering...

Aha...Enna Rusi.and Its just a mouthwatering dish. My parents have come and I just want to impress them with simple and yummy dish. I know you might think, Its just pongal and not a big virundu, but still, its unbelievably a yummy dish. Its very quick and easy to make and your tongue appreciates surely appreciates.

Its not only Rava pongal which adds beauty, but with that Coconut chutney makes this a nice combination here. Usually, for Rava pongal, we use ordinary sooji but this time, i used Bansi Sooji which I never meant to. It turned out to so good and delicious. Okay! Coming to the recipe:

I am sending this to Light Meal Event announcement.



Ingredients:

Moong dal - 1/2 cup
Ordinary Sooji or Bansi Sooji - 1 cup
water - 3 cups
Ginger grated - 1 tsp
Pepper - 1 tsp
Jeera - 1 tsp
Sessame Oil/Nalla ennai - 1/4 cup
Pepper-Jeera powder - 1/2 tsp
Salt
Curry Leaves


Method:

1) In a cooker, keep moong dal for 3 whistles.
2) In a kadai ,pour 3 cups of water and when it comes to boiling stage, put the bansi sooji slowly and steadily and wait till it gets cook. For about 10 mts. You can see it mixing with water nicely and cooking.
3) After it cookes well, add the mashed-cooked moong dal , put the sale and let it cook for about 5 mts. Dont go anywhere while doing so.It may stick to the bottom without mixing it.
4) While doing so, in a small kadai, with 1/4 oil, put the Pepper,jeera and pepper-jeera powder ,curry leaves, Asafoetida and pour it on top of the rava pongal.
Thats it. Mix it well and serve with coconut chutney.

I bet it tastes well and also be a low calorie food. No need to put Ghee especially for Pongal or Rava pongal. WHen used Nalla ennai/Sessame oil instead of Ghee, will reduce the calorie and also be delicious.I bet this Nallennai is used in "Kai Endi Bavan" or Road Side shop.

Lemon Rasam with Carrot Moong dal salad

Its a wonderful combination of both the Lemon Rasam with Carrot Moong dal salad(or Kosambari) thats how we call it here...I know you might be thinking...What!!! But mind it..this will taste yummy and delicious ...Just try it :) Lemon rasam is the only rasam which doesn't involve, Puli/Tamarind juice. So, easy to make when guests arrive suddenly. And Carrot Moong dal is as much easy as the rasam. No Cooking involved except tempering. Moreover, this has got different colors and you really enjoy eating :)

As you have noticed, i have already had lemon rasam as my early post :Lemon Rasam which involves Moong dal. This time i have changed to traditional toor dal. Its also yummy and got a different taste to it.

Here is the recipe of Lemon Rasam:

Water - 3 cups
Green chillies - 2 (slit in to half)
Tomatoes- 2 (2 small or 1 big) Chopped finely
Asafoetida/Hing/Perungayam - 1/2 tsp
Curry leaves - a few
Turmeric - 1 tsp
Toor dal - 2 big tsps
Sea salt - 1tsp ( usually,instead of normal salt, sea salt/kallu uppu )

Tempering:

Mustard - 1 tsp
Pepper-Jeera powder - 1/2 sp
Coriander leaves

Method:

1) In a small vessel or pathiram, take water,turmeric,tomatoes,curry leaves, Perungayam,green chillies and salt. Let it boil for about 15 -20 mts.
2)WHile that time, cook toor dal in the cooker and mix with the rasam above and wait till you get the boil and switch off the gas immediately.
3) In a small kadai with ghee(ghee only), put the mustard and wait till it splutters, then add Pepper-Jeera powder and garnish with Coriander leaves.

Now, comes the Carrot Moong dal Salad Recipe(Kosambari):-

As I said before, there is nothing to cook, except the tempering.Here's what you need:-

Ingredients:

Carrot - 4 long (grate it and keep it aside)
Moong dal - 1/2 cup (Let ti soak in water for about 1/2 hour and Drain the water after that)
Green chillies- 2
ginger - grated 1tsp
Lemon - 1

Tempering:
Mustard - 1spn
Urad dal - 1spn
Curry leaves and coriander leaves

Method:

1) In a vessel, keep the carrot and moong dal ready mixed with salt
2) In a kadai with ghee or Oil, add mustard and wait till it splutters and then add urad dal, green chillies, ginger.
3) Put those things in the vessel with carrot and moong dal and atlast add lime juice. When adding lime juice make sure it is off the stove. Garnish with curry leaves and coriander leaves.

Channa dal fry...

Its been a very very long time since I blogged. I know, i say this everytime, i log in but having 15 months kids at home, make me so busy. Whatever i try to do, she justs imitates me.So,I stop taking the camera, as she does the same.Anyhow, today i have got time for myself!(Atlast!!!) So i thought i will make it today by posting some good new recipes.

For the past few days(or months), I have been making wonderful dishes which i Unfortunately,couldnt take pictures and post it. Today, I made a channa dal or Dal fry using Channa dal along with methi parata. What a wonderful combination...It came out as perfect and my husband liked it so much.



Ingredients:

CHanna Dal - 1 cup ( soaked in water for atleast 1/2 hour)
Onion- 1 (chopped finely)
TOmatoes- 2 - small (1 big)
Coriander powder - 1tsp
Ginger-garlic paste- 1tsp ( THis channa dal need a lot of ginger, since channa produces lots of gas)
Kitchen-king masala or garam masala - 1tsp
Turmeric powder - 1tsp
Jeera - 1tsp
Curry leaves a few
and coriander leaves for garnishing.

Method:

1) In a cooker, give 4-5 whisltes for channa dal to cook.
2) WHile cooking, in a kadai with oil or ghee, put the jeera and wait till splutters. Then add, Onions and saute it nicely and put the ginger-garlic paste.
3)Then, add tomatoes,and the masalas(Turmeric powder,coriander powder,kitchen king masala) and fry for about 3 mts.
4)As soon as, everything is married well, add this to the cooked channa dal in the cooker and give about 3 whistles again.

Ta-da , Dal fry is readyyyyyyyyyy!!! Its so delicious with Methi Parata...!!Try it and let me know