Lemon Semiya | Lemon vermicelli upma

by Divya's Nalabhagam on Wednesday, January 29, 2020 in upmavarieties

How to make tasty lemon semiya or lemon vermicelli upma recipe

Lemon semiya upma or lemon vermicelli upma is a delicious and easy to make breakfast recipe that can be done in a jiffy.Check out the recipe below.

Ingredients

Roasted semiya or vermicelli-2 cups

Lemon juice-1 lemon

Turmeric powder-1/2 tsp

Mustard seeds-1/2 tsp

Urad dal -1/2 tsp

Green chillies-1 no

Cashews and peanuts few

Curry leaves few

Coriander leaves few

Salt to taste

Oil -1 -2 tsps

Recipe Video

Method

1.Boil 3-4 cups of water to rolling boil .Add 1/2 tsp salt.

2.Add semiya mix well and cook until its done.

Drain the water and show the semiya under running cold water set aside .

3.Now heat oil in a kadai add mustard seeds,urad dal, curry leaves and allow it to splutter .next add green chillies,cashews,peanuts and saute until they are nice golden brown colour.

4.Now add cooked semiya( after draining the water completely).

5.Add turmeric powder and salt (remember we have added salt while boiling the semiya so add accordingly),mix well.

6.Now switch off the gas and add lemon juice, mix well .

7.Garnish with coriander leaves and serve hot.

Preparation time-20 mins

Serves-4

Karamani Sundal | Red Lobia Sundal

Divya's Nalabhagam Navratri festival , sundalvarieties

Karamani Sundal | Red Lobia Sundal

by Divya's Nalabhagam on Friday, January 24, 2020 in Navratri festival, sundalvarieties

Ingredients

Karamani( red lobia)-2 cups

Mustard seeds-1/2 tsp

Salt to taste

Oil-1 tsp

Curry leaves few

Grind Together-

Grated coconut-2 tbps

Green chillies-2

Cumin seeds-1 tsp

Ginger-1 inch piece

Method

Wash and soak the karamani overnight or minimum 6 hours.

Pressure cook it for 3 whistles.drain excess water.
Grind the ingredients given for grinding to a fine paste by adding very little water set aside.

Heat oil in a kadai add mustard seeds, urud dhal,curry leaves and allow it to splutter.

Add the cooked karamani, coconut paste, salt saute for 2 mins.

Serve.

Moong Dal Sundal | Pachai Payiru Sundal

Divya's Nalabhagam Navratri Recipes , sundalvarieties

Moong Dal Sundal | Pachai Payiru Sundal

by Divya's Nalabhagam on Friday, January 24, 2020 in Navratri Recipes, sundalvarieties

How to make traditional Moong dal Sundal or Pachai Payiru Sundal

This moong dal sundal is a protein rich and delicious sundal variety that is made during Navratri festival and served as prasadam. Check out how to make traditional pacchai payiru sundal recipe below.

Moong dal sundal or Pacchai payiru sundal

Ingredients

Moong dhal/Pachai payiru-2 cups

Green chillies-2 no chopped fine
Red chillies-1

Ginger-1 inch piece chopped fine

Grated Coconut-2 tbsps
Mustard seeds-1/2 tsp
Urud dhal-1 tsp
Cumin seeds-1 tsp
Salt to taste

Oil-1 tsp

Curry leaves few

Method

Wash and soak the moong dhal overnight or minimum 6 hours

Pressure cook it for 3 whistles.drain the excess water .

Heat oil in a kadai add mustard seeds, urud dhal ,cumin seeds ,green chillies,red chillies ginger ,curry leaves and allow to splutter .

Add cooked dhal, salt saute for 2 mins.

Add grated coconut.

Serve.

Thinai Payasam | Foxtail Millet Payasam

Divya's Nalabhagam payasamvarieties ,

Thinai Payasam | Foxtail Millet Payasam

by Divya's Nalabhagam on Thursday, January 23, 2020 in payasamvarieties

How to make Thinai payasam / Foxtail Millet Payasam

Thinai payasam / foxtail millet payasam is an absolutely delicious and easy to make south Indian payasam( kheer) variety made with

Sweet Potato And Peas Gravy | Sakkaraivalli kilangu Pattani Gravy

Divya's Nalabhagam Sidedish ,

Sweet Potato And Peas Gravy | Sakkaraivalli kilangu Pattani Gravy

by Divya's Nalabhagam on Wednesday, January 22, 2020 in Sidedish

How to make sweet potato and peas gravy recipe or sakkaraivalli kilangu pattani gravy

Have you tried this delicious and healthy gravy or curry made with sweet potato (sakkaraivalli kilangu) and peas? This Sweet Potato and peas gravy is very

Ven Pongal In Electric Rice Cooker

Divya's Nalabhagam Breakfastrecipes , pongalvarieties

Ven Pongal In Electric Rice Cooker

by Divya's Nalabhagam on Monday, January 13, 2020 in Breakfastrecipes, pongalvarieties

How to make Ven Pongal in Electric rice cooker

Ven Pongal is a very yummy and traditional South Indian Pongal variety made with rice and moong dal. It is a staple food in many South Indian households. Here I have cooked the ven pongal in electric rice . Check out this delicious ven pongal recipe below.

Ingredients

Raw rice-1 cup
Green gram dhal-1/2 cup
Green chillies-3 nos chopped
Cumin seeds-1 tsp
Peppercorns-1 tsp
Ginger-1 inch piece
Cashews-few
Curry leaves few
Salt-to taste
Ghee-2 tbsps

Method

1.Dry roast the green gram dal, wash it and set aside.
2.In a electric rice cooker container add rice ,roasted dal,1 tbsp ghee, salt,6 cups of water and switch to Cook Mode.Keep stirring occasionally.Once the pongal is cooked the mode will come to Keep Warm mode. Now mash the pongal well.
3.In a small kadai heat ghee and add cumin seeds, peppercorns,ginger, green chillies,curry leaves fry for few seconds,then add cashews saute until its golden brown colour.
4.Now add it to the rice and dal mixture mix well.Check for salt.
5.Serve hot with coconut chutney or tomato chutney.

Preparation time-25 mins
Serves-4

Note-
If you are using pressure cooker add the rice and dhal with 3 1/2 cups of water and cook for 3 whistles and mash it well,then do the tempering garnish and serve hot.

Mixed Vegetable Pongal

Divya's Nalabhagam pongalvarieties ,

Mixed Vegetable Pongal

by Divya's Nalabhagam on Monday, January 13, 2020 in pongalvarieties

Mixed Vegetable Pongal

Mixed vegetable pongal is a very healthy and tasty South Indian Pongal variety made by cooking the rice and dal along with mixed vegetables of your choice. check out how to make this delicious mixed vegetable pongal recipe below.

Ingredients

Raw rice-1 cup
Green gram dhal-1/2 cup
Mixed vegetables (carrot, beans, peas, capsicum)-1 cup chopped
Ginger-1 inch piece chopped
Green chillies-3 nos chopped
Cumin seeds-1 tsp
Peppercorns-1 tsp
Cashews few
Curry leaves-few
Salt to taste
Ghee-2 tbsps

Method

1.Dry roast the green gram dhal until light golden brown colour is reached, wash and cook it along with rice and 3 1/2 cups of water, salt in a pressure cooker for 3-4 whistles mash well.
2.Now heat ghee in a kadai add cumin seeds, peppercorns, ginger, green chillies, curry leaves saute for few seconds then add all the vegetables except capsicum cook well and finally add the capsicum, half cook it. Add this to the rice and dhal mixture and mix well. check for salt.
3.Roast cashews in ghee and add it to the mixed vegetable pongal and mix well.
4. Serve hot with coconut chutney.

Preparation time-20 mins
Serves-4

Oats Sakkarai Pongal | Oats Sweet Pongal

Divya's Nalabhagam pongalvarieties ,

Oats Sakkarai Pongal | Oats Sweet Pongal

by Divya's Nalabhagam on Monday, January 13, 2020 in pongalvarieties

How to make Oats Sakkarai Pongal Recipe or oats sweet pongal

Oats sakkarai pongal is a healthier and tastier version of our traditional Sakkarai Pongal with a twist. Instead of rice I have used oats to make this pongal.try it, it's very simple and can be done in a jiffy.
check out how to make this delicious oat sakkarai pongal recipe below.

Oats Sakkarai Pongal or Oats Sweet Pongal

Ingredients

Oats-1 1/2 cups
Green gram dhal-1/4 cup
Jaggery-3/4 cup(grated)
Cashews and raisins few
Cardamom Powder-a pinch
Milk-1/2-3/4 cup
Salt a pinch
Ghee-2 tbsps

Method

1. Dry roast, wash and cook the dal, set aside.
2. Dissolve the jaggery in water bring it to a boil and strain it to remove impurities and set aside.
3. In a vessel/Kadai cook the oats in milk until its mushy.
4. Now add the cooked dal, jaggery, cardamom powder,salt to the oats mix well and cook till it thickens to Pongal consistency.
5. Heat ghee in a pan saute cashews and raisins and add it to the oats sakkarai pongal,mix well.
Serve hot .

Preparation time-15 mins
Serves-4

Thinai Sakkarai Pongal | Foxtail Millet Sweet Pongal

Divya's Nalabhagam pongalvarieties ,

Thinai Sakkarai Pongal | Foxtail Millet Sweet Pongal

by Divya's Nalabhagam on Wednesday, January 08, 2020 in pongalvarieties

How to make Thinai Sakkarai Pongal Recipe in Pressure Cooker or Foxtail Millet Sweet Pongal recipe

Thinai Sakkarai Pongal or foxtail millet sweet pongal is an delectable and healthy pongal variety that can be prepared very easily during the Pongal festival in pressure cooker. Check out how to make this tasty thinai sakkarai pongal or foxtail millet sweet pongal recipe below.

Ingredients

Foxtail Millet/Thinai arisi -1 cup

Green gram dal-1/4 cup
Jaggery-1 1/2cups
Milk-1/2 cup
Salt a pinch
Edible camphor (pachai karpooram)- a pinch
Cardamom powder-1/4 Tsp
Cashews and grapes as needed
Ghee- 2 Tbsps

Recipe Video

Method

1. Wash the Foxtail Millet and green gram dal well for 3-4 times.

2.In a pressure cooker add the millet,dal,
3 1/2 cups of water , 1/2 cup milk and 1 Tsp ghee mix well.Pressure cook for 4 -5 whistles .Allow the pressure to release and again keep on gas.

4.Mash the cooked millet and dal well.

5.Add salt and edible camphor,mix well.

6.In a kadai dissolve the jaggery in 1/2 cup water and bring to a boil ,strain to remove any impurities.Add this jaggery syrup to the pongal and mix well .