Tag Archives: pressure cooker recipe

Kalkandu Pongal recipe / Sugarcandy Pongal / How to make karkandu pongal in pressure cooker

Standard

As I shared in my earlier blogs about the home, interiors and stated that “Healthy Home leads to Healthy Life”, when it comes to cleanliness I am more conscious about it. So I use to clean my kitchen at least once in a month. During festivals the cleaning would become a little toughest job, because not only kitchen, but we need to clean the whole house.

CLICK HERE for Pongal Recipes.

Pongal is one among the most important Tamilian dish prepared on Pongal festival (Tamilian festival). Usually people prepare Pongal with coconut jaggery (vellam) and here I have prepared the same dish with Kalkandu/Rock Candy. This is one of festive recipe prepared among all tamilians. Also check out my Karkandu Pongal / Rockcandy Pongal below…

It tastes delicious and had good texture with the combination of milk, ghee/clarified butter, roasted nuts, green gram dal and raw rice, a very simple, easy and healthy recipe. It is also a favorite dish for kids. Let us move on to the recipe…

 

Kalkandu Pongal / Karkandu Pongal / Rockcandy Pongal

Kalkandu Pongal / Karkandu Pongal / Rockcandy Pongal

Ingredients:

  • Raw rice – 1 cup
  • Greengram dal/Moong dal/Paasiparuppu – ½ cup
  • Ghee/Clarified butter – 3 tbsp
  • Rock candy / Kalkandu – ½ cup
  • Cashew nuts – 10 nos
  • Raisins – 10 nos
  • Milk – ½ litre

Making of Karkandu Pongal / Rockcandy Pongal –

Preparation:

  • Wash the rice and green gram dal/paasiparuppu/mung dal, drain the water and keep it aside.
  • Crush the rock candy/kalkandu and keep it aside.
  • Heat ½ tbsp of ghee/clarified butter in a pressure-cooker, add in the rice and green gram dal/paasiparuppu/mung dal, and cook until the raw smell goes off.
  • Pour in 3 cups of milk and a cup of water, let it boil and pressure-cook it for 3 whistles.
  • Remove the lid when the pressure subsides, the rice should be mashing consistency or should be mashed. Mash the rice and dal with a spoon (no lumps should be formed).
  • Transfer it to a non-stick kadhai and keep in medium flame.
  • Pour over the leftover milk and bring it to boil.
  • Heat a tbsp of ghee/clarified butter, add in the cashew nuts and cook until it starts turning golden brown.
  • Add in the raisins and cook until it doubles in size, pour it to the boiling rice along with the leftover ghee/clarified butter.
  • Add in the crushed kalkandu/rock candy and cook until it melts.
  • Keep on stirring once in a while, else it would be burnt.
  • Cook until it thickens and the ghee/clarified butter separates and floats on the sides of the rice.

Serve hot. Goes out well for breakfast, as an offering to god.

As a tamilian, and now heading to Pongal and other south Indian states heading to Sankaranti, and it’s believed that starting new things over pongal that may get good health and fortune year long. So To welcome prosperity & good health, we thoroughly clean our home & kitchen every Pongal. But cockroaches escape from our cleaning by hiding deep into the cracks and crevices, contaminate food and utensils behind our back to spread food poisoning. Don’t let these cockroaches disrupt your family’s health ever. Use LAL HIT not just this Pongal, but every month during the kitchen cleaning. Its unique ‘Deep Reach Nozzle’ reaches deep into the corners and crevices, and kills even the hidden cockroaches. #SayNoToFoodPoisoning.

I have started with my cleaning process, how about you? Do follow the above instructions for the easy, simple, painless and quick but perfect cleaning of home with LAL HIT as Health is Wealth. Wish you all a HAPPY PONGAL/SANKARANTHI from MADRAASI.

Mutton Dalcha Recipe / How to make dalcha in pressure cooker / Lamb Dalcha recipe

Standard

Dalcha is the most popular Indian stew served along with Biryani, pulav, dosa or chapathi. Dalcha is prepared with lentils, mutton and flavored with ginger, garlic and few spices. Recently I came across a television show, where chef. Damo shared the recipe of Dalcha. And so prepared it for my New Year lunch along with Mutton Biryani, onion-tomato raita and boiled eggs – It was yummmm. We all liked it to the core. Later for dinner, I served it with Dosa. Let me share the recipe…

New year lunch 2017 - Mutton Biryani, Mutton Dalcha, onion raita and Boiled egg

New year lunch 2017 – Mutton Biryani, Mutton Dalcha, onion raita and Boiled egg

CLICK HERE for more Mutton/Lamb recipes and CLICK HERE for varieties of biryani and biryani side dish recipes.

Mutton Dalcha, side dish for biryani, curry for biryani, biryani curry, biryani kulambu, side dish for biryani, dalcha, dalcha recipe, dalcha recipe by chef damo, biryani accompaniment, tamil recipe, tamil recipes, Indian recipe, Indian recipes, tamil dalcha recipe, Indian dalcha recipes, mutton bones curry, mutton bones curry for biryani, mutton bones curry recipe, elumbu kulambu, elumbu kulambu for dosa, elumbu kulambu seimurai, tamil non veg recipes, tamil non vegetarian recipe, mutton recipe, lamb recipe, mutton bones recipe, Indina dalcha recipe, Indian mutton dalcha recipe, varities of biryani, dalcha for biryani, dalcha tamil style

Mutton Dalcha

Ingredients:

  • Mutton Bones with little meat – 200 gms
  • Split Pigeon peas / Toor dal / Tuvaram Paruppu – 3 tbsp
  • Red lentil / Masoor dal – 4 tbsp
  • Onions – 150 gms
  • Tomatoes – 75 gms
  • Brinjal / Eggplant – 4 nos
  • Turmeric powder – ½ tsp
  • Green chillies – 2 nos
  • Cumin seeds – 1 tsp
  • Curry leaves – a sprig
  • Coriander leaves – 3 stalks
  • Ginger (1” inch stick) – 2 nos
  • Garlic – 6 cloves
  • Chilli powder – 1 ½ tsp
  • Coriander powder – 3 tsp
  • Salt to taste
  • Sesame oil / Nallennai – 3 tbsp.

Making of Mutton Dalcha –

Preparation:

  • Peel and finely chop ¼ portions of onions and roughly chop the rest. Finely chop tomatoes into pieces.
  • Crush the ginger and garlic, keep it aside. Break the green chillies into pieces and keep it aside.
  • Heat pressure cooker, pour 2 cups of water in a pressure cooker and bring it to boil.
  • Add the mutton bones pieces followed by the lentils, crushed garlic and ginger, green chillies, roughly chopped onions, cumin seeds and turmeric powder and pressure-cook for 4 to 5 whistles or until they are cooked.
  • Meanwhile heat oil in a heavy bottom vessel, add the curry leaves, add the finely chopped onions and cook until the onions turn golden brown.
  • Add the finely chopped tomatoes and cook until they turn mushy.
  • Clean and chop the brinjals lengthwise, add it and cook for a min.
  • Add the chilli, coriander powder and salt, pour 2 cups of water, cover and cook for few mins or until the brinjal is 75% cooked.
  • Pour the pressure-cooked mutton bones and lentil to the brinjal, cover and cook for few mins or until the curry thickens and the oil starts floating on the top of the curry.
  • Garnish with finely chopped coriander leaves.

Serve hot with Biryani, raita and boiled eggs or with idly or with dosa.

CLICK HERE for varieties of Biryani and CLICK HERE for varieties of Dosa.

 

Prawn Rice

Standard

Prawn Rice is one of the most special rice from my Home Town – Thoothukudi. Being a coastal region, we prepare this type of dishes. This prawn rice has wonderful aroma, fantastic flavor and attractive color, as we roast and ground the spices and prepare a fresh masala for the rice. Also this rice is packed with health benefits, as we add Moringa Leaves or Drumstick spinach because they perfectly go well with prawns and has iron content which helps in increasing the hemoglobin content and iron content.

This goes out well with Rice crackers, Omelette and Coriander Thuvaiyal. Let me share the recipe…

Ingredients:

  • Prawns – 500 gm
  • Prawn heads – 250 gm
  • Rice – 2 ½ cups
  • Moringa leaves (murungaikeerai) or Amaranthus Artis (Arakeerai) – 200 gm (only leaves)
  • Onions – 200 gm
  • Tomato – 150 gm
  • Garlic – 5 cloves
  • Dry red chillies – 8 nos
  • Coriander seeds – 3 tbsp
  • Cumin seeds – 2 tbsp
  • Fenugreek/Vendhayam/Methi seeds – ¾ tsp
  • Grated Coconut – 50 gm
  • Turmeric powder – ½ tsp
  • Mustard seeds – ¼ tsp
  • Split Black gram – ¼ tsp
  • Salt to taste
  • Sesame oil / Gingelly oil / Nallennai – 2 tbsp.

Preparation:

  • Clean the Prawns and Prawn Head.
  • Finely chop 6 to 7 pieces of prawns.
  • Wash, clean and chop the moringa leaves or amaranthus artis, keep it aside.
  • Peel and finely chop the onions and garlic, keep it aside.
  • Roughly chop tomatoes into pieces and keep it aside.
  • Grind the prawns head with a cup of water, strain the water and keep it aside.
  • Heat a tsp of oil in a tawa and roast red chillies, coriander seeds, cumin seeds, fenugreek seeds and coconut until the raw smell goes off. Make sure that coconut should be roasted in a way as they should not be burnt or turn golden brown in color.
  • Transfer them to a plate, bring them to room temperature and grind them to a fine paste by adding water.
  • Heat the leftover oil in a pressure cooker, add mustard seeds, split black gram, ¼ tsp of fenugreek seeds and curry leaves, wait until they crackle.
  • Add in the onions and garlic, cook until they get glassy appearance.
  • Add in the tomatoes and cook until they turn mushy.
  • Add the spinach and cook for 2 mins.
  • Add in the chopped prawns followed by salt and turmeric powder, cook for 3 mins.
  • Add in the rice, pour water along with prawn water (for 1 cup of rice, pour 2 cups of water).
  • Pressure-cook for 2 whistles. Remove the lid when the pressure subsides, gently stir in.
  • Pour the ground masala along with prawns and 2 ½ cups of water, pressure-cook for 2 whistles.
  • Remove the lid when the pressure subsides, give a stir and transfer it to plate.

Serve hot with Rice crackers, Omelette and Coriander Thuvaiyal (thick chutney).

Making of Prawn rice: