Green Gram Kichdi

Ingredients

Rice 1 cup
Water 4 cup
Green Gram 1 cup
Cinnamon 1"stick
Cloves 2
Jeera
Big Onion
Curry leaves
Ginger and Garlic Paste
Peppercorns
Red Chillies
Oil 2 tbsp
Ghee 2 tbsp
Grated coconut
Salt

Preparation

*Soak Green Gram in water for 1 hour.
*Soak rice for 10 mins.
*Chop onion



Method

*In a pressure cooker heat oil+ghee.
*Add cinnamon, cloves, jeera, onion, curry leaves, peppercorns, red chillies and saute for 2 mins.
*Add onions and ginger garlic paste saute for 5 more mins.
*Pour 4 cups of water and let it boil.
*Add rice, Green gram, salt and grated coconut.
*Pressure cook for 3-4 whistles.
*Serve hot garnished with grated coconut.

Avarakka Poricha Kuzhambu

Ingredients

Avarakka 1 cup
Tuvaram paruppu ½ cup
Salt
Turmeric Powder

Dry Roast and grind adding little water 

Red chillies 2
Peppercorn ½ tsp
Black Gram- 2 tsp
Asafoetida 1/2 tsp
Grated Coconut 2 tbsp
Rice 1 tsp

Tempering

Oil 1 tsp
Mustard seeds ½ tsp
Black Gram 1 tsp
Curry leaves a few.
Onion
Tomato
Coriander leaves a few

Preparation

*Cook avarakka with little water till it becomes soft.
*Pressure cook tuvaram paruppu(mushy consistency)along with little turmeric powder and oil.

Method

*Take a Pan add the cooked lentil,avarakka, salt, ground masala paste and let it boil for a minute(Add water if necessary)
*Transfer it to a serving bowl.
*Take another kadai heat little oil and add tempering ingredients one by one as mentioned.
*pour this over the avarakka and lentil mixture.
*Garnish with coriander and serve along with hot rice/chapathi/Idli/Dosa.


 

Black Gram vada

Ingredients

Black gram 1 cup
Rice flour 2 tbsp
Onion 1-2
Green chillies 2-3(adjust according to taste)
Curry Leaves a hand full
Coriander leaves a hand full
Salt 1 tbsp
Oil for deep frying

Preparation

*Wash and soak Black gram in cold water for 1-2 hour.
*Finely chop onion, green chillies, coriander and curry leaves.

Method

*Grind Black gram in wet grinder adding as less water as possible into a fluffy batter.

*Add rice flour, salt, onion, green chillies, curry leaves and coriander leaves to the batter and mix thoroughly by hand.

*Take a plastic sheet/betel leaf/plantain leaf apply oil to it and make the dough in to vada shape and make a hole in the centre.

*Deep fry in hot oil and serve it with any chutney.

Note:If Planning to use the batter for later use please refrigerate the same or else it ferments very quickly.

Carrot Halwa-slow cooking method

Ingredients

Carrot 1/4kg
Sugar 200 gms(adjust according to taste)
Condensed milk 5 tbsp
Milk 1/2 ltr
Ghee 1 Tbsp
Raisins and Badam for garnishing

Preparation
*Peel and grate carrot.
*Fry raisins and badam in ghee and keep aside.

Method

*Heat milk, once it starts boiling add the grated carrots and let it cook for 20 to 30 mins.
*Once the milk is reduced add sugar and keep stirring(at this stage it will be further diluted).
*Once all the milk has been vapourised add condensed milk and cook for 3 to 5 mins.
*Add raisins and badam and serve refrigerated.

Note:Use heavy bottom pan to avoid burning of the halwa and to get uniform cooking.

About

Hi Friends
Thank you so much for stopping by and checking out  my foodblog
K's Kitchen is my foodblog where you can checkout vegetarian TRIED,TESTED AND TASTED recipes from  K's Kitchen.
All the recipes posted here are from different sources like my mom, mil, relatives, neighbours, internet, cookbooks, cookery shows.
All your honest criticism, suggestions, queries are always welcome.
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