Kanu Special Tasty Curd Rice

Ingredients:

• Rice - 1 Cup ( 100gms )
• Curd - 2 - 3 tblspn ( fresh one without sour )
• Butter - 1 tblspn
• Milk - 2 - 3 Cups
• Salt - to taste

For Seasonings:

• Oil - 1 tspn
• Mustard Seeds - 1/2 tspn
• Chopped Green Chilli - 1 nos
• Asafoetida Powder - a pinch
• Curry leaves - few nos
• Black Grapes - 10 nos
• Pomegranate - 1 to 1-1/2 tblspn

Method:

• Cook the rice with 3 cups of water in pressure cooker for 8 to 10 whistles (until it cooks well)
• When steam goes take out the cooked rice and cool it down for 10 mins
• To the rice add butter , salt , curd and mix well 
• Then add milk as required ( that is up to semi solid consistency ) 
• Heat oil in kadai, add mustard seeds after it pop out add chopped green chilli, asafoetida powder, curry leaves and pour on top of the rice
• Then add black grapes, pomegranate to the rice and mix well until all the seasonings mix well with the rice
• Serve the Tasty Curd Rice with any pickle or fried more mulaga

Kanu Special Tasty Coconut Rice

Ingredients:

• Grated Coconut - 1 Cup ( 200 gms )
• Rice - 1 Cup ( cooked, make sure the strands are separate )
• Salt - to taste
• Coconut Oil - 2 tspn
• Refined Oil - 1 tblspn ( or can use full of coconut oil )

For Seasonings:

• Mustard Seeds - 1 tspn
• Urad Dal - 1 tspn
• Roasted Peanut - 2 tspn
• Ghee Roasted Cashew - 1 tblspn
• Chopped Green Chilli - 2 nos
• Dry Red Chilli - 2 nos
• Asafoetida powder - 1/4 tspn
• Curry leaves - few nos

Method:

• Cook the rice as separate strands and cool down ( mix 1 tspn of coconut oil and keep aside )
• Heat oil in a kadai, add mustard seeds after it burst or pop out add urad dal, when it turns golden brown add red chilli, roasted peanut, chopped green chilli, asafoetida powder and saute it for few seconds
• Then add roasted cashew and curry leaves followed by grated coconut, saute this for 2 to 3 mins and switch off the stove
• To the cooked rice add required amount of this coconut mixture, salt and mix well, at the top add 1 tspn ghee or coconut oil ( if use refined oil )and serve along with fried vadams and pappad

Kanu Special Spicy and Tasty Puliyodharai ( Tamarind Rice )

Ingredients:

• Tamarind - 1 lemon size ( large, approx 70 gms )
• Rice - 1 Cup ( cooked , make sure the strands are seperate )
• Salt  - to taste 
• Sesame Oil ( Gingelly Oil ) - 4 tblspn

For Powder:

• Coriander Seeds - 1-1/4 tblspn
• Fenugreek - 1/2 to 3/4 tspn
• Sesame Seeds ( white ) - 1 tspn
• Dry Red Chilli - 4 nos

For  Seasonings:

• Mustard seeds -   1-1/2 tspn
• Bengal gram dal ( kadalai paruppu ) -   3 - 4 tspn
• Roasted Peanut - 100gms
• Split Urad Dal - 1/2 tspn
• Dry red chilli - 4 - 5 ( break the chillies with the finger )
• Asafoetida Powder - 1/2 tspn
• Turmeric Powder - 1/2 tspn
• Curry leaves - few nos

Method:

• Cook the rice as separate strands and cool it ( add 2 tspn of oil to the rice mix and keep it aside )
• Soak the tamarind in hot water for 30 to 45 mins or until it becomes soft and tender
• Take 2 cups of thick juice from the tamarind without any clumps and keep it aside
• Fry the ingredients for powder separately in empty pan except dry red chilli ( for red chilli add 1/4 tspn oil and fry ) and powdered it
• Heat oil in kadai, add mustard seed after it burst add split, urad dal, bengal gram dal, when dals turns golden brown add broken red chillies, roasted peanut, turmeric powder and asafoetida powder and saute it for few minutes, after that add curry leaves
• Then add  tamarind juice and mix well
• Allow it to boil till it becomes thick, then add grinded powder, salt and keep it in low flame for 2 mins and switch off the stove
• To cup of cooked rice add the required quantity of puliyodharai and mix well 
• Serve the tasty and spicy puliyodharai with vadams or fried pappad.

Your feedback/comments would be appreciated.

Pongal Special Sakkarai ( Sweet ) Pongal

Ingredients:

• Raw Rice - 1 Cup
• Jaggery - 1-1/4 Cup
• Moong dal - 1 to 2 tspn
• Milk - 1/2 Cup
• Orange Colour - a pinch (optional for those who want orange colour )
• Cardamon Powder - 1/2 tspn
• Ghee fried Cashew - 8 to 10 nos
• Ghee - 4 tblspn

Method:

• Cook the rice and dal in pressure cooker for 10 whistle ( until it cooks well ) along with 3 cup of water
• In a vessel heat jaggery along with 1 tspn of water when it becomes thick ( pagu patham ) add cooked rice and  mix well
• In Pongal Pot ( clay pot or vengala panai ) heat milk along with 1/2 cup of water when it rises up to the surface add the jaggery mixed rice or in this stage you directly add jaggery then when it becomes thick you can add rice also either way you can do
• To this add cardamon powder, ghee fried cashew , ghee and mix well (when using colour add in this stage in 1 tspn warm milk)
• When ghee separates out or just keep in low flame for 10 to 15 mins (constant stirring) switch off the stove
• Serve the Sweet or Sakkarai Pongal  hot with little amount of ghee on top so yummy..

Note:

• Here i didn't use orange colour 
• I made pagu along with milk so i didn't get that brown ( usual pagu ) colour
• If want you can also add kismis along with cashew

Pongal Special Crispy Medu Vadai ( Urad Dal Vadai )

Ingredients:

• Urad Dal - 1 Cup (200gms)
• Green Chilli - 3 nos (big)
• Ginger - 1 tspn
• Salt - to taste
• Coriander leaf ( chopped ) - 1 tblspn
• Oil - for deep fry

Method:

• Soak the urad dal in hot water for 1/2 hr along with green chilli and ginger
• Then grind it in mixie nicely without adding water with salt and coriander leaf
• The grinded vadai dough will come like fluffy consistency
• Heat oil in kadai, take some amount of dough and press slightly with finger in a plastic sheet or banana leaf with a hole in center ( before slightly  pressing the dough immerse the finger in water so that the dough will not stick to finger )
• Then deep fry the vadai until it becomes golden brown on both sides
• Serve the hot and crispy Medu Vadai along with Sakkara Pongal and Ven Pongal during Pongal Festival or with Coconut Chutney in ordinary days

Pongal Special Katta Kolam

Pongal Special Paruppu ( Poorna ) Boli

Ingredients:

• Bengal Gram Dal - 1 Cup
• Jaggery - 1-1/4 Cup ( 1 cup for correct sweetness 11/4 cup for little bit more sweetness )
• Cardamon - 4 nos or 1/2 tspn cardamon powder
• Grated Coconut - 2 tblspn
• Maida - 3 to 4 Cups
• Orange or yellow colour - a pinch ( optional )
• Salt - a pinch
• Ghee - 2 tblspn
• Oil - 2 Cup

Method:

• To maida add salt, orange or yellow colour and make soft dough  ( like chappathi dough ) by adding water little by little and keep it aside for 2 hrs
• Cook the kadalai paruppu in cooker for 2 whistle and cool it
• After that grind it in mixie for one pulse to make it sooji like consistency
• Heat jaggery in kadai with 1 tspn of water and allow it to dissolve
• When jaggery dissolves completely and become thickened ( slight pagu patham ), add grinded dal, grated coconut, cardamon, 2 tspn ghee and mix well
• When all the ingredients mix well leave it in low flame for 5 to 10 mins and switch off the stove and cool down
• Take lemon size of maida dough and press it slightly in palm and keep the poornam inside and close it thoroughly with the dough
• Then in plastic sheet or banana leaf with the help of oil press this poornam stuffed maida dough with the help of fingers like a chappathi ( that is by pressing all sides of the dough slowly step by step by rotating it )
• Heat the tawa and cook the boli by turning up side down until it becomes golden brown by applying oil 
• Serve this Paruppu Boli hot with ghee on top

Note:

If we use orange or yellow colour with maida we will get colour boli

Here i didn't use colour to the dough so it looks normal colour 

Your feedback/comments would be appreciated.

Pongal Special Paruppu Vadai ( Aama Vadai / Dal Vadai )

Ingredients:

• Bengal Gram Dal ( Kadalai Paruppu ) -  1 Cup
• Toor Dal ( Thovaram Paruppu ) - 1 Cup
• Urad Dal ( Ulutham Paruppu ) - 1/2 Cup
• Dry Red Chilli - 6 nos ( depend upon the spiceness )
• Green Chilli - 1 or 2 no
• Coriander Leaf - 2 tspn
• Curry leaves - Few nos
• Salt - to taste
• Asafoetida Powder - 1/4 tspn
• Oil - For deep fry

Method:

• Soak all the dal in water for 1/2 hr ( also soak red, green chilli along with the dal )
• Then grind the dals along with red chilli, green chilli, salt, coriander leaf, asafoetida powder coarsely
• Then add curry leaves to the dough and mix well
• Heat oil in the kadai, take a lemon size dough and make vadai by pressing slightly in the palm or in the surface of banana leaf / plastic sheat and deep fry in oil
• Take it out till becomes golden brown on both side
• Serve this Pongal Special Paruppu Vadai hot

Your feedback/comments would be appreciated.