Palkova/Theratti Pal - Celebrating 50th Post !!

Yay!!! This is my 50^th post and I’m very happy to be a part of blogger’s world..I have learnt many things within this short period and I’m also looking forward to learn and improve myself. So celebrating this post with a sweet..

Mango Poha Upma/Mango Aval

Aval Upma is generally the quickest snack we can prepare. Also as soon as kids come home, they need to have something filling but still tasty and different !! SO instead of the regular poha upma, I tried this one and  added mango instead of lemon for the sour taste.

Groundnut Sundal /Peanut Snack

Peanuts! Peanuts! Peanuts! I love it in any form... Peanut rice .. peanut bar .. I also like to temper peanuts in most of my dishes and love it when it comes in any dish.

Pesarattu/ Moong Dal Dosa

Pesarattu is one of the traditional dishes of Andhra Pradesh. It is very famous dish at the restaurants and also at wedding receptions.The combination of Pesarattu and Upma is  Yum!!!  Ahhh mouth watering when I 'm just talking about it.So here goes the recipe

Oats Sweet Pongal/Oats Sakkari Pongal

Being Sri Rama Navami I thought of posting a festive sweet recipe. So here goes the traditional sweet recipe in a different way. So I replaced the rice with Oats. This can also be had as a snack and is pretty heavy to hold for a couple of hours..

Shahi Paneer/Side dish for roti

Who would not love a rich delicacy with Paneer. The most common paneer dish being Paneer Butter masala, I wanted to try something else with paneer. So I made this one that goes well with roti or even jeera rice. It is very mild so it can be had with any spicy pulao also.

Sweet Corn Capsicum gravy

Green bell pepper generally goes well with most of the veggies like potato, cabbage ,paneer , sweet corn etc. This is one such gravy of Sweet corn and capsicum. Here is the recipe:

Godhumai Biscuits / Whole Wheat Crackers

This is one of the festive snacks my Mother always makes. There are two versions to it. One is sweet one and the other is hot version. I’m posting the khara version today.

Kadalai Paruppu Poli / Obbattu

This is the first time I am making Poli. I have seen my mom and my MIL preparing it but never tried it. This time for New Year I wanted to make a sweet which I had never tried . 

Rava Pongal/ Sooji Pongal

It is one of the easy tiffin or breakfast items that can be made very soon as we don’t use rice in it. It is also a healthy option for people who want to avoid rice in their diet except for lunch. It is almost equal to the normal ven pongal but instead of rice, we use Rava. So here is the recipe.

White Pumpkin Pachadi / Poosanikai pachadi

Pumpkins in general are said to have lot of benefits. They are rich in Vitamin A which give good eye sight and also have lots of water content which is very essential for our body all the time.

Methi Paratha

I always had a doubt how to include methi leaves in our diet. I generally add few of the chopped leaves in sambar , also try adding them in curries.

Sweet Corn Pulao / Bhutta Pulao

This is one of the most favorite dishes in our family and it is always a hit !! I learnt this recipe from Women's Era, a magazine in India.

  I used to be hooked up to this magazine and would not leave until I finished each and every bit of the book. And so tried most of the recipes from this book. I was good at this particular dish and hopefully it has never gone wrong till now!! Here is the recipe..

Ingredients :

Corn Kernels - 1 cup
Raw Basmati rice - 1 cup
Onion - 1
Garam masala - 2tsp
Salt to taste
Oil- 2tsp
Mustard seeds - 1tsp
Cumin Seeds - 1tsp


To Grind:

Peanuts - 2tbsp
Onion - 1
Mint Leaves - a bunch
Cilantro - a bunch
Green Chillies -2
Chopped Ginger - 1tsp

Method :

• Firstly, Cook Basmati rice and keep it ready.
• Soak the peanuts in a cup of water for 30 minutes. Heat oil in a pan. Add mustard seeds. Once they splutter add cumin seeds. Fry Onions until they turn transparent. 

• Meanwhile, grind the soaked peanuts, along with the other ingredients in 'To Grind' list. 

• After the onions are fried, add the ground masala paste. Fry this for a minute on a low flame until raw smell goes off. Add the sweet corn kernels now.

 

• Add garam masala powder and salt. Fry this paste until sweet corn gets coated well with the mixture.I like it at this stage as the yummy corn kernels just look like pearls .(I love to taste this mixture !!)

• Finally add the cooked basmati rice and mix well. Switch of the stove and garnish with coriander leaves.

Serve hot with Raita or any gravy. We had it with Gobi masala.

Notes :

• I used canned sweet corn, so I just washed them and added directly.We can also used the corn cob, cook it and add the kernels.
• Adding peanuts gives a special taste to the rice.
• We can also use the ordinary rice also, I use bamsati rice for its aroma.