Ani’s Kids Recipe,South Indian samayal & Tips!
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Just to share with you……..

I don’t know anything about peerkankai chutney.  I didn’t even heard of that .  My Brother was working in Bangalore 6 years back.   He was staying with his friends. I heard from him that one of his friend makes chutney with peerkangai (may be Jothi anna or Krish anna) .   That time roughly he told abt this chutney to mom.  I am not sure now my brother remembers this or not.  My mom used to make this and from her I learnt this.  When you are making peerkankai poriyal that time you can make another dish with same peerkankai.  This chutney goes well with Rice.

Also I heard that for vegetables and fruits most of the nutrients are present in the layer where the skin is touching with flesh portion.   So whenever possible try to use the skin.  For fancy sake don’t peel and throw away.  If you are doing so you are throwing away the nutrients.



South Indian Peerkankai Poriyal Ingredients


South Indian Peerkankai Poriyal


1.   Grated or peeled the outer layer (which you consider as waste) of peerkankai. ( Remaining asusual use for making poriyal)

2.   Green chillies – 4 to 5

3.   Coconut grated – 2 to 3 tsps

4.   Tamarind – very little (paste means 1/2 to 1 tsp)

5.   Salt and oil as needed.

6.   Onion very little may be half onion.

7.  Channa dal and urud dal – 1 tap each.


1.  Wash the Peerkankai skin well and cut into pieces so that it makes you easy to fry and grind.

2.  Heat 3 spoons of oil in kadai and add urad dal and channa dal.

3.  Fry Peerkankai skin, onion,  chilllies,  tamarind and cocount for 5 minutes till all gets fried well and smell goes away.

4.  Add salt to taste and grind the fried things well.  Your chutney is ready to go with Rice.

Just to share with you…..

Hope you may be aware of making chutneys  with vegetables like Cabbage,Raddish etc.   Among all those my favourite is beetroot chutney.   This chutney goes well with Rice.   You can eat with Idli’s and dosa’s too.   My mom used to make this.   This is very simple one.

Beetroot Chutney

South Indian Beetroot Chutney


1.  Medium sized beetroot  - 1

2.  Hot red chillies –  4 to 5

3.  Coconut grated  -  3 to 4 tsps

4.  Tamarind –  very little (paste means 1/2 to 1 tsp)

5.  Salt and oil as needed.


1.  Peel beetroot and wash it and cut into pieces so that it makes you easy to grind.

2.  Heat 3 spoons of oil in kadai and fry beetroot , redchilllies, tamarind and cocount for 5 minutes till beetroot gets fried well.

3.  Add salt to taste and grind the fried things well.   Your chutney is ready.



If you feel the chutney  has raw smell then fry  this chutney by adding to little oil in tawa.

Just to share with you…..

Hope you all have enjoyed Pongal (The Harvest Festival). This year we celebrated our Pongal with our friends.  I am very happy to celebrate this month with sugarcane which i got in Grandmart.  Here is how I will make Sweet / Sarkarai Pongal.  I did celebrate Harvest festival of America (Thanks giving too) this year. That day we had Turkey feast.

Sweet/Sarkarai pongal is in bowl

South Indian Sweet Pongal Pooja


1. Raw rice –  1cup

2. Moong dhal  -  1/2 cup

3. Vellam /jaggery (powder it) – 1 cup

4. Cashewnuts as needed (atleast 2 tsp)

5. Ghee/oil – 5 tsp

6. Dry grapes/Raisins – 10


1. Cook  rice and dhal together in pressure cooker with 4 cups of water atleast for 5 whistles.

2. When it is done leave for  5 mins till steam goes away.  In the mean time break the japery in to fine pieces and then make it as fine powder

3. Open the Pressure cooker when it cooled completely.Add the powdered jaggery into it.  Switch on the gas stove keep in low flame for 5 mins .  Stir well so that  jagerry gets mixed well.

4. Heat ghee in kadai and fry cashewnuts and dry grapes/Raisins and add to Pongal.

5. Now your Pongal is ready for serving.


If you don’t have jaggery then try this with Brown sugar. In that case no need to melt sugar directly you can add the powder into the cooked rice.

If it is hard to break  jaggery  then just in a bowl keep that in microwave.  It will get melted.

If you don’t have microwave then heat 1/4 cup of water and put jaggery and melt it.  If you are adding melted jaggery make  sure the cooked rice and dhal should be hard otherwise pongal will be in little bit watery consistency.

Just to Share with you…..

Pongal celebrated through the first four days of the Tamil Month of Thai (Mid January to Mid February), is a popular harvest festival in Tamil Nadu.  The word Pongal, which literally means ‘boiling over’, refers to rice cooked in milk and jaggery.  Pongal is prepared in new big earthen pots called ‘Pongal Panai’ in the open and allowed to boil over signifying prosperity and bountifulness of crops.  It is a festival honouring and giving thanks to the gods – especially the Sun God and Indra, the lord of the rains and the cattle for the plentiful paddy crops in the field during the mild winter months in South India.  Two varieties of Pongal- the salty one known as ‘ven pongal’ and the sweet one known as ‘Sarkkarai pongal’ are prepared on the second day.

Today we are going to discuss the preparation of salty one which is ” Ven Pongal”. Venn Pongal, a traditional dish in South India is the equivalent to kichidi made in North India. It is basically a rice and moong dal that is over cooked and dressed up with spices.  In kichidi,  ginger and jeera are invariably used while in Pongal it is ginger, pepper and jeera that produce the glorious taste. ‘ Venn’ is actually ‘vellai’ which means white in tamil.

In Tamilnadu Ven Pongal is treated as tiffin Item (especially for breakfast ,also one of the item in small occassions)Ven pongal and Urudal vada ( )are very good combination.  This is a very popular South Indian recipe, often given at temples as prashad.  It is easy to make and tastes great.

Since this recipe is not hot/chilli  kids love this.   Aslo main ingredient of this recipe is rice and dal(lentil) cooked together which is perfect for kids.


Ven pongal


1.  Raw rice – 1cup

2.  Moong dhal – 1/2 cup

For Sauting

1.  Curry leaves as needed

2.  Whole black pepper – 1 tsp

3.  Jeera – 1 tsp

4.  Ginger finely chopped – 1/2  tsp

5.  Cashnewnuts as needed

6.  Ghee/oil – 5 tsp


1. Cook and dhal together in pressure cooker by adding little salt and 4 cups of water atleast for 5 whistles.

2. Heat 3 tsp kadai and pour oil/ghee.

3. Saute curry leaves, pepper, jeera & ginger and add to cooked rice.

4. Fry the cashewnuts in 2 tsp of ghee/oil and add to rice.

5. Serve with Coconut chutney.

Just to Share with you…..

After I met my friend Maitri I got chance to eat and learn many North Indian Items.  She used to make north Indian items really really good.   If she makes stuffed paratha all will be like as though she has made using mould.  I mean the size and thickness remains same for all.   She used to make like chappathi and keep stuffing in the centre and roll back into round shape then she will start pressing that to make like chappathi’s.   I tried many times but my fillings always came out and the edges won’t be that good, so I started making one small chappathi then used to keep the stuffing then close that with another chappathi then pull out the edges properly and press it to get paratha’s done properly.   Now my paratha’s look likes her parathas but rolling done in a indirect way.

This will be a good recipe to pack if you are going on a picnic ,or you are packing your kids tiffin box.No need to pack curries seperately.  Kids usually don’t eat properly so we have to make stuffs simple fo them and also they should get everything.  So this kind of stuffed chapatti’s (stuffing could be  mashed  potato, grated cauliflower -gobi paratha,  grinded peas -mutter paratha or even mixed vegetables too).  You Kid will really enjoy this stuff.

While making stuffing for kid,  just fry any one of the above vegetable with little salt and pinch of chilli powder and make the stuffing ready.

For Paratha

1.  Wheat flour – 2 cups
2.  Curd(optional)- 2 tsp
3.  Salt little

For stuffing

1.  Potato /Alu – 2 ( medium size)
2.  Onion – 1 small size
3.  Jeera – 1 tsp
4.  Garam masala -1/2 tsp
5.  Turmeric powder – 1/2 tsp
6.  Chilli powder – 1/2 tsp
7.  Corriander powder -1/2 tsp
8.  Oil ,curry leaves and salt as needed

Stuffing Preparation


Alu Parantha Stuffing Preparation



1. Boil the potatoes, peel the skin and mash it well.

2. Heat one tsp of oil in kadai and sauté jeera.

3. Then add chopped curry leaves and finely chopped onions.

4. Add Garam masala, turmeric powder, chilli powder and corriander powder and mashed potatoes and mix all together well.

5. Fry for 5 mins and keep aside this stuffing.

Paratha Preparation

1.Mix wheat flour, salt, curd and water and make a dough like chappathi dough consistency.  D
on’t make the dough rough and tough.


Step 1:

Alu Parantha Stuffing Preparation - Step 1


Take little dough make a small ball press and make small chappathi and keep enough stuffing on the top of it.




Step 2:

Alu Parantha Stuffing Preparation - Step 2


Close it with another small chappathi.


Step 3:

Alu Parantha Stuffing Preparation - Step 3


Pull both chappathi’s edges together wherver needed and press with your palm so that it looks like one chappathi.Then press it with roller to make desired size chappathi.while pressing start from the middle and press slowly by rolling so that stuffing spreads equally in all the places.


Step 4:

Heat the tava and put the paratha on the tava cook till both sides are golden brown by flipping the both sides.


Step 5:


Alu Parantha

Serve your paratha with hot pickle.



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