Tag Archives: Cashew nuts

French Biryani

Preparation Time: 10 minutes
Cooking Time: 25 minutes
Makes: 4 people
Recipe Category: Lunch
Recipe Cuisine: Indian

Ingredients

Basmati rice – 2 cups (Wash and soak it in water for 15 mins.)
Sliced onions – 2 nos.
Grated carrot – 1.5 cups
Sliced green chillies – 4 nos. (if you wish, add more)
Cinnamon/cloves/cardamom (lavangam pattai, crambu, elakka) – each 3 nos.
Bay leaf – 2 nos.
Cashew nuts – 10 nos. (optional)
Raisins – 10 nos. (optional)
Coriander leaves (kothamalli) – 3 sprigs
Ghee – 1 tablespoon
Salt – as desired

For Garnish (Optional)

Ghee – 2 teaspoon (for garnishing)
Sliced onions – 1/2 no. (for garnishing)

Preparation

1. In a pressure cooker, heat Ghee and add bay leaf, cinnamon, cloves, and cardamoms. Then add onions followed by green chillies.

2. Fry onions and green chillies until onions turn transparent. Add cashew nuts and raisins. Adding raisins is optional.

3. Saute until cashew nuts turn golden brown and raisins become large in size. Then, add grated carrot.

4. Saute the grated carrot for four to five minutes. Now add the washed rice and stir well.

5. Add four cups of water and when the water starts to boil, add coriander leaves followed by salt.

6. Close the cooker lid, put weight and cook for three whistles. Wait till the pressure comes down completely and then open the cooker lid.

7.  For garnishing: Heat two teaspoons of Ghee in a pan. Add onions and fry until they turn crispy brown. Now, garnish the French Biryani using the fried onions. This step is optional. I do it for extra flavor.

Now, French Biryani is ready!

Serve. Spicy curry and Raita

Keerai Rice | Greens Rice | Keerai Sadam Recipe


Ingredients

Rice – 1 cup
Greens – 3 cups (add any greens – I have used spinach)
Chopped onion – 2 nos.
Roasted gram(Pottukadalai) – 1/4 cup
Finely grated coconut – 1/4 cup
Peppercorns (milagu) – 8 nos. (You can also use pepper powder)
Ginger garlic paste – 1 teaspoon
Red chillies – 2 to 3 nos. (if you like the rice to be spicy, add more red chillies)
Asafoetida (perungayam) – a pinch
Cashew nuts – 10 nos.
Cinnamon (pattai) – 1 no.
Bay leaf (brinji) – 1 no.
Clove (lavangam) – 1 no.
Cardamom – 1 no.
Lemon – 1 no.
Salt – as desired
Ghee – 1 tablespoon

 

Preparation

1. Heat Ghee in the pressure cooker. Add cinnamon, bay leaf, clove and cardamom (I have powdered the spices). Add chopped onions and fry until they turn transparent. Now add cashew nuts and red chillies.

Notes

  • You can also add both Ghee and oil. In this case, add 2 tsp of Ghee and 2 tsp of oil.
  • You can replace red chillies by green chillies.

 

2. Once cashew nuts turn golden in color, add roasted gram (pottukadalai). Fry for 4 to 5 minutes. Add greens and ginger garlic paste. Fry well until the raw smell of ginger garlic paste goes off.

 

3. Add rice and fry for 2 minutes. Then add finely grated coconut and peppercorns.


4. Extract juice from a lemon and add it now. Stir well once.

 

5. Add 2 cups of water and salt. Cook for 3 to 4 minutes. Put weight and wait till you hear three whistles. Wait for some time and once the pressure comes down, open the cooker.

 

Now, Keerai Sadam is ready.

Serve. Raita and Papad.

 

Pacha Payir Payasam | Moong Dal Kheer | Green Gram Dal Kheer

Pacha Payir Payasam

My mom’s makes Pacha Payir Payasam very often. It is my family’s favorite payasam. Compared to some payasams, I feel Pacha Payir Payasam is quite healthy because of the Green Gram.

I cannot express how much I like this payasam. I will break the appalam into pieces and add it to the payasam. Then I will eat it very slowly relishing the taste. My mom makes this payasam as evening tiffin for us when we come from school. If she makes appalam along with the payasam, then it is an added bonus (happiness) for me. I can never say no to this payasam…Just love it.

Preparation Time. 5 minutes
Cook Time. 25 minutes
Recipe Cuisine. Indian
Recipe Category. Dessert
Serves. 4

Ingredients

Green moong dal (pacha payir) – 1 cup
Milk – 2 cups
Rice – 1/4 cup
Water – 1.5 cups
Sago (Javvarisi) – 1/4 cup
Sugar – 1 cup (as desired)
Cardamom (elakka) – 4 nos.
Cashew nuts (mundhiri paruppu) – 10 – 15 nos.
Ghee – 1 teaspoon

Note. The ingredients shown will vary with the original quantity.

Preparation

1.  In a cooker, add green moong dal and rice followed by 6 glasses of water. Cook the dal and rice for 6 whistles.

2.  Open the cooker lid only when the pressure has released completely. Boil 1.5 cups of water in a pan. Add sago (javvarisi), reduce the flame, and allow it to cook until it turns transparent. Keep stirring occasionally, and when the sago turns translucent, remove from heat and keep it aside. Let it stand for 10 minutes.

Note
  • Keep stirring continuously so that sago doesn’t stick to the sides and bottom of the pan.

3. Add the cooked sago (javvarisi) along with its water to the cooked dal and rice. Stir once. In a small pan, fry the cashew nuts and cardamom until golden brown using 1 teaspoon of Ghee.

4. Now add the fried cashew nuts and cardamom. Add desired amount of sugar and specified quantity of milk. Stir well.

Now, Pacha Payir Payasam/Moong Dal Kheer is ready!

Vermicelli Sago Kheer|Semiya Javvarisi Payasam|Vermicelli Sabudana Kheer

Vermicelli Sago Kheer

My mom makes Semiya Javvarisi Payasam for all the occasions. Sometimes, I like to have the payasam along with pappadam and also with vadai. I used to think I had a weird taste of eating payasam with appalam and vadai but then came to know some of my friends also eat it this way.

Though there are so many payasams, for some reason my mom makes this payasam often. It makes your stomach heavy because of the sago and vermicelli.  I wanted to post this recipe since long time. Finally I am doing it now.

Preparation time: 5 mins
Cook time: 20-25 mins
Serves: 2-3 persons
Recipe Category: Sweet
Recipe Cuisine: Indian

 

Ingredients

Vermicelli (Semiya) – 1/2 cup
Sago (Javvarisi) – 1/3 cup
Milk – 2 cups
Sugar – 1/2 cup (for more sweetness, add more sugar)
Water – 1/2 to 3/4 cup
Cardamom powder (elaichi powder) – 1/2 teaspoon or (3 to 4 nos.)
Raisins – 10 nos.
Saffron – a pinch (optional)
Cashew nuts – 10 nos.
Ghee – 2 teaspoons

Note. The ingredients shown will vary with the original quantity.

Preparation

1. Boil 1/2 cup to 3/4 cup of water in a pan. Add the javvarasi/sago to the boiling water and cook until they become transparent and soft. In another pan, fry the cashew nuts and raisins in a teaspoon of Ghee until they cashew nuts turn golden brown and raisins plump up. Add them to the boiling  water.

2.  In another pan,  fry the vermicelli/semiya in a teaspoon of Ghee until it turns golden color. This will take three to four minutes. Keep the vermicelli aside.  If your vermicelli is roasted, then you can skip this step.

When sago is almost cooked (sago should become transparent and bigger in size), add the vermicelli/semiya to the boiling water. Vermicelli will get cooked in the boiling water in a couple of minutes.

3.  Now add sugar and stir until the sugar dissolves completely. After fifteen minutes, it will thicken. Then add milk followed by cardamom powder and saffron(optional). Adjust the consistency by adding more or less milk. Boil until the kheer reaches your desired consistency.

Now, Vermicelli Sago Kheer is ready! Serve it warm or cold!


Notes.

  • Rinse sago well in running water to remove excessive starch or else sago will become sticky.
  • For fast cooking, soak sago in water just before cooking for about 30 minutes.
  • You can add any nuts of your choice.
  • You can also powder the nuts and add it to the kheer.
  • You could add condensed milk instead of sugar for rich flavor. Do not add both as the kheer would become very sweet.
  • You can also add 1/2 the quantity of sugar and 1/2 the quantity of jaggery but the taste would differ.
  • If kheer thickens, add more milk and sugar accordingly and boil it for two to three minutes.

 

Palak Masala Pongal

Palak Brinjal Pongal

Palak Masala Pongal

A pongal with a twist - A flavorful combination of palak, brinjal, and dal!
I have tasted this pongal in my friend’s house. I wanted to try it out at home. She gave me the recipe and said the recipe is present in Chef Mallika Badrinath’s book. I tried it out, and it was very delicious.
 
The kids will like this pongal very much because of its subtle flavor. I have not tasted any greens pongal like this before. Absolutely, delicious pongal. Thank you Chef! If you have not tasted it before, try it out. You will definitely like it.
Ingredients

Rice – 1 cup

Yellow moong dal – 1/4 cup

Spinach – 2 bunches

Slitted green chillies – 4 to 7 nos.

Chopped onion – 2 nos.

Chopped tomato – 2 nos.

Chopped brinjal – 2 or 3 nos.

Grated ginger – 1/2 inch pieces

Garam masala powder – 1/2 teaspoon

Ghee – 3 tablespoons

Cumin seeds (seeragam) – 1 teaspoon

Cashew nuts – 2 tablespoons

Curry leaves – 10 to 12 nos.

Salt – as desired

Preparation

1. In a pan, dry fry rice and Yellow moong dal until it becomes slightly brown.

2. In a cooker, heat oil. Add green chillies, onion and fry until they become translucent. Add brinjal and tomato. Fry well and then add spinach.

3. When spinach has boiled well, add grated ginger, garam masala powder, and salt. Add 4 to 5 cups of water.

4. When water boils well, add rice and Yellow moong dal. Boil for 10 minutes.

5. Meanwhile, fry cumin seeds, cashew nuts, and curry leaves in Ghee. Add the fried cumin seeds, cashew nuts and curry leaves to the pongal. Garnish the pongal with the remaining Ghee.

Now, Palak Masala Pongal is ready!!!

Serve: Chutney (Side Dishes For Dosa & Idly), Sambar (KUZHAMBU, SAMBAR & RASAM)

Sending this entry to :-  Healthy Diet–Lunchbox Recipes Priya’s Healthy Diet page 

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