Senagapappu Saggubiyyam Payasam with a Simple Lunch Thali

Some times insted of curry, Sambar, rasam and rice I feel like having different flavord rice with a pickle and some side snacks like bajji, masala vada, pakodi . This menu makes a different satisfaction. I made this simple thali for Srirama navami. Now it is the season ending for Amla so insted of making normal Pulihora, I made Usiri annam (usirikaya Pulihora). I replace vada with onion pakoda. Got bored with Paramannam, chekkara pongal so made this different payasam with Sago and chenna dal (saggu biyyam and senagapappu) and I made Panakam and Butter milk (majjiga, neermore) also. Hope you all like my thali
Let's check what I served in this Simple Lunch Thali
1. Senagapappu saggubiyyam payasam.
2. Usiri annam (usirikaya pulihora)
3. Ven pongal(kattepongali)
4. Daddojanam (curd rice)
5. Onion Pakodi (ullipaya pakodilu)
6. Lemon Pickle (nimmakaya pachadi)

Pongali, Daddojanam & Onion Pakodi (ullipaya pakodilu)

Usiri annam & Senaga pappu Saggubiyyam payasam

INGREDIENTS:---
Saggubiyyam (sabudana) --- 1 cup
Senagapappu (split chick peas, channa dal) -- 1/2 cup
Grated jaggery --  1 cup
Milk ---   2 cups
Cashew nuts --  10
Raisins ----  10
Ghee  ---  1 tab
Cardamom powder  --- 1 tea sp
METHOD :--
1. Soak channa dal in water for 1/2 an hour and pressure cook till 2 whistles.
2. Soak sabudana in water for 2 hous and cook in 2 cups of water till soft.
3.Strain cooked chana dal if any water is left.
4.In this chana dal water soak grated jaggery for 10 minutes and strain, set a side.
5. Heat ghee in a pan fry cashews and raisins remove and set a side.
6. In a heavy bottom pan boil jaggery water bring to a full boil and cook for 8 minutes.
7. Now add cooked channa dal, cooked sabudana with liquid, keep the heat in low flame and let it cook for 8 more minutes keep stirring in between. 
8. After 8 minutes switch off the heat and add milk (boil the milk and let it cool If you add hot milk some times milk will get curdle. so cool the milk and then add to payasam.)
9. Give a good stir to combine every thing add fried cashew nuts, raisins, cardamom powder mix well and serve.
I wanted my payasam little thick like paramannam(pudding) so I used 1 cup milk. But in ingredients I gave 2 cups milk this makes little thin payasam consistence so check your like and adjust milk. Insted of jaggery can use sugsr also but I like jaggery taste so choice is yours
Hope you all enjoy this payasam please bear with my payasam picture will post  nice picture in few days.
This is going to my dear friend Sri Valli's Indian Thali Mela

Burrito With A Twist

Burrito is a type of Mexican food, A wheat tortilla  filled with refried beans and meat then fold in to a roughly cylindrical shape. In Mexico the filling will be refried beans, meat, but there are many ingredients we can see in United States. Generally they include the combinations of ingredients are Mexican style rice, or plain rice with beans, Lettuce, salsa, meat, avocado, cheese and sour cream. But To day I give a twist to that Mexican favorite food with Indian ingredients.Actually we can choose many  Indian ingredients like pulav with kurma any vegetable rice with gravy curry or dalmakhani, plain rice with any gravy curry and chutney. In this recipe my choice was simple dal chawal, aloo ki sabji with salad and little green chutney. I really enjoyed this as my today's lunch. It's filling I like the different flavors what I tasted in US.. Next time will try the other combinations

INGREDIENTS:---

Whole wheat tortillas --- 2

Plain steamed rice  --- 1 cup (can use any other rice like pulav, jeera rice)

Dal thadka -- 1 cup (can use any dal like palak dal or dalmakhani )

Aloo ki subji --- 1/2 cup

Green chutney --- 1 tab sp

Carrot --- 1 small cut in to long strips

Cucumber --- 1 small cut in to long strips If you like can add any other salad s that is totally your choice.

Chopped coriander --- 1 tab sp

METHOD:---

1. lightly heat tortillas on a hot tawa both sides.

2. Place warm tortilla on a plate or work surface keep a tab sp of rice sprinkle 1/2 tea sp of green chutney, top with dal, aloo ki sabji, carrot and cucumber strips.

3. Sprinkle 1 tea sp of chopped coriander and start folding.

4. First fold from sides the start rolling like a mat roll and place the burrito fold side down in the serving plate.

Serve hot with raita or yogurt.

This recipe is for blogging marathon 14th edition under the theme of combo theme of 3 now for the last 3 recipes my theme is Traditional dishes with a twist.

This is my fifth recipe for Blogging marathon 14th edition group 2 in the theme of combo theme of 3. Lets check the Marathon page for other recipes..

BROKEN WHEAT VEGETABLE PULAO

Broken wheat --- 1 cup(laavu godhumarava)
Onion ---- 1 small sliced
Green chilies ---- 2 cut in to small pieces
Carrot and beans --- 1/2 cup cut in to small pieces
Green peas --- 1 tab sp
Ginger --- 1 tea sp chopped
Garlic ---- 1 tea sp chopped
Oil --- 1 tab sp (you can use ghee also)(I used oilive oil)
Cloves --- 2no.
Cinamon --- 1 inch piece broken
Cardamom --- 2 no.
Cumin seeds --- 1/2 tea sp
Salt to taste

METHOD:-----
1. Heat oil on a pressure cooker add cloves,cinamon, cardamom and cumin seeds and let them popup then, add onion slices and green chili pieces and fry till onion become soft.
2. Then add vegetable pieces and green peas stir for 2 min. then add chopped ginger and garlic and stir for 5 min.
3. Now add broken weat and salt to taste mix well and stir for a min.
4. Now add 3 cups of water mix well and cover with lid and cook till 2 whistles.
Remove from heat and let it cool down, then open mix well and serve.
Serve with onion or cucumber raita
You can cook this in open pan also but it will take more time.
You can add broken cashew nuts and raisins when you add onion at that time this will give more rich taste.
Boondhi raita also a good combo for this
enjoy your meal.
This is my entry for SINGLE SERVING RECIPE EVENT at Sahaja s Spicy rasam

CAULIFLOWER AND PASTA BAKE

Small shell pasta ---- 1 cup
Olive oil ---- 1 tab sp + 1 tea sp
Salt to taste
Butter --- 1 tab sp
Wheat flour --- 1 tab sp
Milk ---- 1 cup
Garlic --- 1/2 tea sp finely chopped
Ground nutmeg --- 1/4 tea sp
Dry thyme --- 1/4 tea sp
Here you can use 1/4 cup Sharp cheddar cheese and 1/2 cup grated parmesan cheese, or even swiss cheese also 1/2 cup.
Dry red chilli flakes --- 1/2 tea sp
Cauliflower --- 1 cup cut in to bite size pieces
Red bell pepper --- 1/2 cup chopped
Sweet corn kernels --- 1/4 cup

METHOD:-----

Boil water in a sauce pan and add 1 tea sp olive oil and pasta to boiling water and cook till done and drain water and pour cold water and drain the cold water also and leave a side.

Cook cauliflower in salted water till it become tender drain water and keep a side.

Now heat 1 tab sp butter and 1 tab sp olive oil in a sause pan add chopped garlic and chopped red bell pepper and fry for few min.

Then add wheat flour mix well and add milk very slowely and whisk till mixture boils and thickens(now you can add cheese s if you are useing) and add salt to taste, nutmeg, thyme and stir till blended.

Now add cooked cauliflower, corn kernels, and cooked pasta check salt and add Dry red chili falkes mix well check the taste .

Now pour in to a baking dish,If you like sprinkle some grated cheese on top and bake uncoverd at 350 degrees c for 20 min. remove from the oven and leave for 10 min. and serve.

enjoy your meal.

Since I don't like cheese very much so I don't add cheese if you like cheese you can add.

In this recipe I used small shell pasta but you can use any small shape pasta.
This is my another entry for JFI- CAULIFLOWER at Paajaka event started by Indira of Mahanandi

SPINACH AND CHEESE STRATA

Frittata s and Strata s are much more than Italian omalattes. there are many more variations in this strata recipe .This is a full meal with eggs,milk,cheese Bread and vegetables(also can use meat in this).

I was inspired by sweatha of curryleaf for this recipe,when i saw her Spinach Strata .But she made it in a vegetarian way,she replaced eggs with tofu,and heavy cream for wet mix there I use full cream milk and eggs any way thanks for the inspiration sweatha

here i go with the recipe...........

INGREDIENTS:----

Crusty Italian Bread --- 1 loaf -- cut in to 1 inch cubes(Iuseed whole grain bread)

Spinach --- 2 cups chopped

Onion -- 1 medium chopped

green bell pepper--- 1/2 cup chopped

corn kernels --- 1/2 cup

Cheddar cheese -- 1/2 cup shredded(Ihave some cheddarjack with jalapenopepper so iused it and it tastes great)

Mozzarella cheese -- 1/2 cup shredded

Red chili flakes -- as per taste

oregano -- 1/2 tea sp

nutmeg powder ---1/4 tea sp or a pinch

salt to taste

For wet mix:--

Eggs -- 6no.

butter --2 teasp

milk -- 11/4 cup

Dijon mustard -- 2 tab sp

METHOD:----

Heat butter in a pan and add chopped onion and cook till onion become soft and add chopped spinach little salt, bell peppers,corn kernels and netmeg,red chili flakes,dried oregano and stir for 3-5 min. and remove from heat.

Spread one third of bread cubes in a greased gratin dish or other ceramic baking dish( Iused 9innc round cake dish) and top evenly with one third of spinach mixture and sprinkle with one third of each cheese.

Repeate the layering twice ending with cheese.

Whisk together milk,eggs, mustard,salt to taste,whisk well and pour over strata. chill strata, cover with plastic wrap at least 8 hours or over night(for bread to absorb the wet mixture)

Preheat oven at 350F. Let strata stand for room temperature for 30 min.

Bake strata uncovered, in middle of the oven till puffed,golden brown,bake till 45 - 55 min. cool for 5 min. before serving.

TOMATO & DATE CHUTENY WITH CARROT AND BROAD BEAN SOUP

1 kg - tomatoes
3 - cloves garlic
10 dates(with out seeds)
2-3 tab jaggery crushed or sugar
A small piece of tamarind or 1/4 teasp tamarind pulp
1/2 teasp – turmeric powder
1teasp – chili powder
Salt to taste
Oil – 1/2 cup
Soak dates and tamarind in water for 1/2 hour then grind in to a smooth paste and keep a side
To make tomato pulp boil water in a vessel slit tomatoes on top and drop in to the water and boil for 5 minutes remove from water and peel of the skin and choppe very finely peel the skin and choppe garlic very finely
Heat oil in a sauce pan add mustard seeds let them pop up then add chopped garlic and chopped tomatoes stir once and add turmeric powder, chili powder, salt to taste, let it cook until tomatoes are cooked make sure if there is no water in the tomatoes then add ground paste of dates mix well and cook till oil comes out on the sides keep stirring when oil comes out from the sides now add jaggery stir for few more minutes and remove from the fire
You can serve this as a dip or a toping on the toast
TOMATO DATE CHUTENY ON GARLIC TOAST
Garlic bread – 1
Hard boiled egg – 1 chopped
Tomato and date chutney – 1tabsp
Slice the garlic bread and toast it on a fry pan or in the grill for few seconds and remove from heat and spread tomato chutney on it and top with chopped hard boiled egg and serve with any soup
Here I served with Carrot and broad bean soup
CARROT AND BROAD BEAN SOUP:-
Carrot – 250 gms
Broad beans (dry) – 1/2 cup
Garlic – 2-3 cloves
Chopped parsley or coriander leaves – 1 tabsp
Freshly ground black pepper – 1/2 teasp
Salt to taste
1teasp- olive oil or 5gms butter
Soak broad beans in enough water for over night or you can use tined also then no need to cook them if you are using dry one have to soak them for over night
Clean carrots in water rub with a brush and wash in the water and cut roughly
Heat oil or butter add chopped garlic and fry for few seconds
Add carrot and soaked broad beans and 2-3 cups of water cook them till soft you can cook them in a pressure cooker for 2 whistles
Grind carrots and a few broad beans in to a smooth paste and mix this paste to the remaining cooked broad beans bring to a boil add salt to taste and pepper powder you can adjust water as you require don't make very thin add chopped parsley boil for few seconds remove from heat and serve hot
You can top with cream if you want

MUSHROOM FRYED RICE WITH VEGETABLE MANCHURIAN

This is an Indo-chinese version with my twist I hope you people like this version,and here I go with the recipe...

What we need is......

2 cups rice[ one day old rice will give good results or cook rice in the morning and make fryed rice for dinner]

1/2 cup-carrot finely chopped

1/2 cup french beans-chopped

200 gms mushrooms-chopped

3 cloves garlic-chopped

1 inch piece ginger chopped

1bundel green onion chopped

1 tesp-soya sauce

1tesp-veneger

1tesp-pepper powder

salt to taste

1tebsp-oil

1/2tesp-MSG[optional]

METHOD:---

Heat oil in a wok add chopped garlic,chopped ginger and white part of green onion and fry for few sec. then add vegetables one by one do this process in a high flame only ,keep stiring continously first add chopped carrot fry for a while then add beans chopped and mushrooms fry till vegetables are half cooked now add soya sauce[keep flame in low] vinegar stir once and add cooked rice and add salt, MSG,pepper powder and remove from fire add chopped green onion and cover with a lid and leave when you are ready to serve mix at that time well and serve

Serve hot with any manchurian.

FOR VEGETABLE MANCHURIAN :----

2 cups-finely chopped cabbage

2carrots-grated

1 inch piece-ginger finely chopped

2 cloves-garlic chopped

1 bunch-spring onion finely chopped

corn starch-3tebsps

maida-1tebsp

salt to taste

oil for deep frying

Mix all above ingredients in a bowl and make small lemon size balls[don't use any water vegetables leave there juices while mixing that moisture is enough] and heat oil in a deep frying pan[kadai] and fry this balls in to golden colour remove from oil and keep a side.

FOR MANCHURIAN SAUCE:-----

spring onion finely chopped-1cup

ginger finely chopped-1inch piece

garlic-2 cloves finely chopped

2 green chillis-chopped finely

2 tebsp-tomato sauce

soya sauce-1tebsp

corn starch-1 tebsp

water-1 cup

1/2 tesp-MSG[optional]

salt to taste

tebsp-oil

Heat oil in a wok add chopped ginger garlic white part of green onion and fry for few min.

then add soya sauce,tomato sauce, chopped green chillis now add corn starch disolved in 1 cup of water mix well and add salt to taste ,MSG, manchurian balls remove from fire mix well and sprinkle chopped green onion and serve hot

When ever you are preparin chinese you just add all sauses amd msg the remove from fire and mix well this will give your dish a nice chinese aroma

PENNE -PASTA&VEGETABLES,IN WHITE SAUCE

Penne pasta is a favorite shape in Italy.Great with tomato sauce,but I made a little change in this recipe according to my taste,and this is a veriation of cauliflower, carrot, and cheese.In the original recipe auther gave 3/4 cup of parmesan or romano cheese,but Idon't like that strong smell of those cheese so I made a little change here with cheddar cheese If you like parmesan taste you can use it that will give a real Italian taste.Iused cauliflower water to cook pasta.

INGREDIENTS:-

1medium-cauliflower

1big---carrot

1bay leaf

1tebsp-butter

1/4 cup flour

2 cups-milk

salt and freshly ground black pepper as per taste

3/4 cup-parmesan or romano cheese grated[Iused cheddar cheese that also gave a good taste]

1cup--penne or penne and macaroni mix.

METHOD:-

clean and cut cauliflower in to bite size pieces wash in hot water and boil them with carrot 1inch pieces until they are just tender about 8-10 min.Remove from pan with strainer and set a side.

Make white sauce,heat the milk with bay leaf, melt butter in a pan add flour and mix well with wire whisk ensuring there are no lumps cook for 2-3 min. do not let it burn.

Strain the hot milk in to the flour and butter mixture all at once and mix smoothly with whisk.

bring the sauce to a boil stirring constantly and cook for 4-5 min. more,season with salt and pepper,then add cheese and stirr over alow flame till it melts add cauliflower and carrot and mix well, do all this work in a low flame.

Bring the cooking water back to a boil add salt and pasta cook till done and strain and add to the sauce mix well and serve hot at once

I think this will be a full meal by it self

You can remove carrot and replace cauliflower with broccoli enjoy it

SAMBAR VADA

I first eat this sambar vada in Chennai saravana bhavan .Iliked it very much,From that time this one become one of my dinner special .If you have 2 vadas with sambar that will be enough for me for dinner. this one is specially from Tamil nadu,Inever see this iteam any were in andhra.And the recipe is...

For VADAS:-

1 cup -ura dal

salt to taste

oil for frying

Soak dal in water for 2-3 hours and drain water and griend dall in to a smooth paste dont add water while grieding. Remove and add salt [If you want you can add chopped onion and green chillis to the vada batter] and give a shape like dough nuts and droop them in hot oil and fry till golden colour.Remove from oil and drop them in to hot sambar.

FOR SAMBAR:-

1 cup -toor dal

1. wash and soak toor dal for 10 min. and cook till soft and mash and keep a side.

2. soak lemon sized tamarind and extract juice with 1 cup water and keep a side.

3.Cut vegetables like carrot ,bottle gourd,tomato,onion[they should be one carrot 1/2 cup bottle gourd pieces ,1medium tomato,1medium onion ,3green chillis]

4. cook vegetables in 1 cup water with 1/2 teasp-turmeric and 1/2 teasp-salt till vegetables are cooked.

5.now add tamarind juice,1tesp-chilli powder and boil till raw smell of the tamarind will dissappear.

6.now add cooked dal mix well and let it boil till one boil then add sambar powder 1teasp,jaggury-1teasp check and add salt ,curry leaves,chopped coriender leaves and mix well.

7.now heat 1teasp-oil in a pan add mustard seeds and 1/2 teasp-asafoetida and add this to sambar.

sambar is ready to serve, serve hot with plain rice[or] vadas[or] idlis.

I think this is a protein rich food because Iused urd dal and toor dal , dals and lentils are very rich in proteins so......

This recipe is my one more entry for EAT HEALTHY PROTEIN RICH CONTEST hosted by SANGEETH at-ART OF COOKING INDIAN FOODhttp://letusallcook.blogspot.com/2008/06/eat-healthy-protein-rich.html

veg fried rice with mushrooms inmanchurian sauce

veg fried rice with mushrooms inmanchurian sauce
FORmushrooms in manchurin sauce:-
250gms---mushrooms
1no.-----onion sliced
1"peace--ginger sliced
1teasp--soya sauce
1/2teasp--pepper powder
salt to taste
1tebsp-- tomato ketchup
1tebsp---corn flour
1tebsp--oil
1/4cup --- spring onion chopped
METHOD:--
1.heat oil in a pan add ginger and onion slices fry till crispy andbrown
2.now add mushrooms fry till mushrooms are cooked[my be for 7-8mins]
3.now add tomato ketchup,soya sauce,pepper,salt to taste fry for 4mins.
4.add1/2--1cup water and bring to a boil
5. add corn flour to 1/4cup water and dissolve well gradually add to the gravy stir and let it cook till gravy becomes transparent
6. add spring onion and remove from heat and serve with rice or noodles
FORVEGETABLE FRIED RICE
capsicum--1chopped
carrot------1chopped
cabbage--1/2 cup chopped
beans---10chopped
rice----2cups
ginger--1"peace chopped
salt to taste
oil----1tebsp
spring onion--1bundle chopped
pepper--1/2teasp
soya sauce--1teasp
METHOD:--
1.heat oil in apan add ginger and vegetables one by one stir continuously
2. now add rice,pepper powder,salt,soya sauce,green onion remove from heat and mix well and serve hot with manchurian..


this is not a original recipe i made some changes in this