Classic Combo - 41

Venpongal + Ulundu vadai + Coconut Chutney + Tiffin sambar + Filter Coffee 

Venpongal Recipe

Ingredients
Raw Rice : 1 cup
Moong dal : 1/2 cup
Water : 4 cups
Ghee : 4 tbsp
Salt
Curry leaves
Cashewnuts

Grind to a Coarse powder

Ginger : 1 piece
Whole Pepper : 1 tbsp

Jeera : 1 1/2 tbsps 

Method

Wash rice and dal together and pressure cook with salt.
Wait for morethan 6 whistles and reduce the flame for 5 mins.
Open the pressure cooker and mash the cooked rice well.
Put ginger powder mixture and curry leaves on the top of the rice.
Heat ghee , fry cashewnuts and pour on to the rice along with the ghee and mix well.
Serve hot with chutney, sambar and Urad dal vada.

Ulundu Vadai / Medhu Vadai / உளுந்து வடை

Ingredients

Urad dal : 1 cup
Raw rice : 1 tsp
Chopped onion : 1/4 cup
Green chillies : 2 nos
Grated ginger : 1/4 tsp
Salt
Asafoetida
Curry leaves
Oil

Method

Wash & soak urad dal and rice for 2 to 3 hours.
Strain it completely and grind along with green chillies,salt,ginger for 45 minutes.
Sprinkle water if necessary.
Once done,remove from grinder ,add curry leaves,asafoetida and mix well.
Heat oil in a kadai, take a banana leaf or plastic cover ,wipe it with water,take a little amount of urad dal mixture,spread and make a little hole in the middle, take it out from the leaf / cover , add it in the hot oil.
Slowly flip the vadai to the other side and let it fry.
Once the vadai becomes golden brown,remove from oil.
Enjoy..

Note : Skip the onion if you are making for pooja.

Coconut Chutney Recipe - Click Here 

Saravana bhavan style tiffin sambar Recipe - Click Here  

Filter Coffee Recipe - Click Here 

Ring Murukku / Andhra Murukku

Ingredients


Rice flour                            : 1 cup
Water                                   : 1 cup
Moong dal                           : 1 tbsp
Butter                                   : 3/4 tsp
Red chilli powder                : 1 tsp
Asafoetida                            : a pinch
Salt                                       : to taste
Oil                                        : for deep frying

Method



                                         Wash & soak moong dal in water for 1/2 an hour.
                                                     Drain it and keep aside.

                                          Heat water in a pan and bring it to a boil.

                           Remove from flame , add salt , rice flour,drained moong dal  and mix well.

                       

                                                                Add butter ,mix and 

                                                          Let it cool for some time.

                                                             Add red chilli powder ,

                                                                           asafoetida now,

                                                           and knead it to a soft dough.

                                                         Make small gooseberry size balls , 

                                                       roll the ball into a slightly thick rope,  , 

                                        
                                            bring both ends together to make a ring shape.

                                                                Heat oil for deep frying.
                       Put the rings and deep fry them  on medium flame till it is golden in colour.

                                                                Drain it and let it cool.

Store it in an air tight container.
Enjoy...

Varalashmi Vratham / Varalakshmi Nombu recipes

1. Kozhukattai 
2. Arisi Thengai Payasam 
3. Variety rice 
4. White Channa Sundal
5. Nei Appam
6. Kadalai Paruppu Poli / Puran poli / கடலைபருப்பு போளி /

Bitter Gourd chips / Karela Chips - My Amma Style

Ingredients

Sliced Bitter guard                             : 2 cups ( slightly thick slices ) 
Red chilli powder                               : 2 tsps
Turmeric powder                                : 1/2 tsp
Sugar                                                   : 1 tsp
Salt                                                      : 1 tsp
Oil

Method

In a wide bowl , add sliced bitter guard pieces , salt , red chilly powder , turmeric powder , sugar and combine well.
Keep aside for 1/2 an hour.
Deep fry in hot oil till the bitter guard turn golden brown and crisp.
Repeat the process with the remaining bitter gourd pieces..

Enjoy