Barley Sweet Pongal

Have you ever tried making sweet pongal using barley, if not do try them soon friends, actually i tried them today for a trial,but finally i got hooked with this sweet pongal.. Barley along with yellow moongdal when cooked in condensed milk,omg wat a tasty and healthy sweet pongal, the result was extremely delicious but unfortunately since its a trial i just prepared them with a half cup of moongdal and half a cup of whole barley, even my hubby loved it..Definitely am gonna try again during weekend.



1/2cup Whole barley
1/2cup Yellow moongdal
1/2cup Sweetened condensed milk
1/2tsp Cardamom powder
1tbsp Ghee
Roasted cashewnuts

Pressure cook both barley and moongdal together with 3cups of water upto 3 whistles..Once the pressure released, add the sweetened condensed milk to the cooked barley-dal mixture along with the cooked water, cook everything in a vessel until the sweet pongal get thickens, finally add the cardamom powder, ghee and roasted cashewnuts to the pongal..

Enjoy warm..

Lotus Root Sambhar/Thamarai Thandu Sambhar

I can get easily frozen lotus root/lotus stem from chinese store anytime, this time i prepared sambhar using those tasteless lotus root which turned out super delicious, i just chopped thinly those frozen lotus roots and prepared this usual sambhar just by making a homemade spice powder using few spices..Quick,easy at the same time a delicious sambhar which goes prefectly awesome with rice as well as with idlis or dosas..Lotus roots have numerous health benefits and this root is completely versatile so that u can cook very well as any sort of dishes..



1/2cup Cooked toordal
1no Onion (chopped)
1no Tomato(chopped)
1cup Lotus root (chopped)
1/4tsp Turmeric powder
1nos Green chilli
1tsp Mustard seeds+urad dal
1/4tsp Cumin seeds
1no Dry red chillies
Few Curry leaves
Salt
1tsp Lemon juice
Oil

Roast & Grind:
2tbsp Coriander seeds
1/2tsp Fenugreek seeds
3nos Dry red chillies
1/4tsp Asafoetida powder
2tbsp Channadal

Dry roast the ingredients given in the list 'Roast & grind' one by one and grind as fine powder, keep aside..Heat enough oil in a vessel, let splutters the mustard seeds, urad dal,cumin seeds and dry red chillies,add now the chopped onions,chopped tomatoes,curry leaves,sauté for few minutes until the veggies get cooked, now add the chopped lotus roots, stir for few minutes, add the grounded spice powder,turmeric powder, green chilli along with salt,cook everything in simmer for few minutes..

Finally add the cooked dal and enough water to the veggies, cook everything in medium flame until the gravy gets thickens,finally add the lemon juice and put off the stove..Serve hot with rice..Am running blogging marathon with Srivalli,Reva,Monika,PJ, Priya Vaasu,Jay & Azeema, do check their space for their yummy dishes..

Egg Mint Kurma

I cant cook either without coriander leaves or mint leaves,these leaves have their place everytime in my fridge,but this time coz of parties and new year celebrations, those green leaves were sitting quite a long and started showing their sad face, thats y i went for making this quick,delicious at the same time a simple kurma prepared just by roasting all the spices, which i finally prepared as a masala paste along with chopped onions and tomatoes, yep this kurma goes for grounded paste,u doesnt need to sauté or fry the veggies for a long, just grind everything as fine paste and prepare ur kurma easily, if u have picky eaters at home who never eat onions or tomatoes or else either coriander leaves or mint leaves, do try this method of making kurma, u can feed them easily coz they cant throw out anything since everything is well grounded and prepared as this kurma..Instead of meats,i used eggs as i wanted something to serve along with rotis, u can make this similar kurma along with mixed veggies or either with any sort of meats,the choice is urs..



5nos Hard boiled eggs (sliced as two halves)
2nos Whole spices (Bay leaves,cloves, cinnamon stick)
1tsp Ginger garlic paste
Salt
Oil

Roast & Grind:
2nos Onions
1no Tomato
1tbsp Coriander seeds
1tsp Peppercorns
1tsp Cumin seeds
1tsp Fennel seeds
1tsp Poppy seeds
1/4cup Grated coconut
2nos Cloves
1no Small cinnamon stick
1no Cardamom
2nos Green chillies
2tbsp Coriander leaves
1/4cup Mint leaves

Dry roast everything in simmer one by one and grind as fine paste with enough water..Heat oil, fry the whole spices, once they get fry add immediately the ginger garlic paste, stir for few minutes..now add the grounded paste and cook everything in simmer until the oil gets separates..Add enough water, bring everything to boil..put the flame in simmer and cook for few minutes..

Finally add the egg halves,cook for few seconds and put off the stove..Serve hot with rotis,rice or with appams..

Tangy Potato Rasam

If u want to give a twist to ur usual rasam, do try out this delicious rasam with potatoes, actually i tried out this rasam accidentally while cooking the toor dal and potatoes in pressure cooker eventhough i kept them for pressure cooking separately,yeah dunno how two potato pieces got cooked along with toor dal which was completely mushy also got overcooked with toor dal, finally instead of throwing them i tried making this potato rasam,just by mashing that over cooked mushy potatoes along with cooked toor dal,this rasam tastes too delicious with a different taste, we enjoyed having them with some papads..Sending to Priya's Veggie for a month -Potato hosted by Divya..



1no Potato (cooked & mashed)
2tbsp Cooked toor dal
1no Tomato (crushed)
1no Crushed garlic
1tbsp Rasam powder
1/4tsp Tamarind paste
3nos Curry leaves
1/2tsp Mustard seeds+cumin seeds
1/4tsp Asafoetida powder
2nos Dry red chillies
2tsbp Chopped coriander leaves
Few curry leaves
Salt
Oil

Take the mashed potato, the cooked dal along with water,tamarind paste,curry leaves, rasam powder, salt,crushed garlic,crushed tomato,curry leaves in a bowl...heat a tsp of oil,add the mustard seeds, cumin seeds, asafoetida powder and red chillies,fry until brown..Add the veggies-dal water immediately, let them boil..put of the stove once they starts boiling add the chopped coriander leaves..

Enjoy hot with rice and any side dish..