Dadyannam or Curd rice

Dadyannam or Curd rice is a very famous and an excellent lunch / dinner ender! I just have no words to say how awesome it will be !

Ingredients

1. Raw Rice - 1 cup
2. Water  - 1 cup
3. Whole Milk - 2-3 cups
4. Less sour curd - 1 cup
5. Finely chopped ginger & green chilies - 1 tbsp
6. Finely cut mangoes. peeled apples - 2 tsbp
7. black grapes - 1 tbsp
8. Salt - to taste, hing - for flavor
9. finely chopped Curry leaves, coriander leaves -  2tsp for garnishing
10. cooking oil (sesame oil?) - 1 tsp, mustard / u dhal - 1/2 tsp - for seasoning.

Procedure

1. Cook the rice in milk, until it turns very soft and gets mashed.
2. Keep adding milk to the rice until it becomes a fine paste. ( I prefer not to use cooker for this).
3. Cook it on low t medium flame.
4. Once it's done add a pinch of hing, green chilies and ginger to it.
5. Allow it co cool. - if needed add some 2-3 ice cubed so that it cools down faster.
6. Ad a cup of fresh (boiled and cooled ) milk to it.
7. Add Grapes, finely chopped mango/ carrot pieces and salt.
8. Finally add the curd.
9. The give it a nice tadka with mustard / u dhal.
10. garnish with curry leaves/ coriander leaves mixture.

Yummy Curd rice is ready.

You can enjoy it with puli inji / or any pickle of your choice!

Note: Since it's cooked in milk it's super fluffy and very tasty. Kinds will fall in love with this!

Singhdannam or Akkara Vadisal

Singhdannam or Akkara Vadisal

This is a famous nevidhyam prescribed in Lalitha 1000. This literally means that, Pongal/rice which has oozing ghee in it! Andal also sings about this in her Thirupavai.
Legend has it that Gopikas of Brindavana did a vrutham in the month of Margashirsha, where they offered this and several other offerings to Kathyayani Devi - to get their
wishes of uniting with Krishna fulfilled. Andal follows their path! Since this vrutham was done for Kathayayani / Vindhya Vasasini it's called Paavai (means girl) nonbu or vrutham!

Ingredients

1. Raw Rice - 1 cup
2. Moong dhal - 1/2 cup
3. Ghee - 1-2 cups
4. Jaggery - 1.5 cups
5. Whole Milk - 2-3 cups
6. Cardamom -2, Cloves -2, Saffron - a pinch, edible camphor- a pich - for flavor
7. Cashews, Raising - 2tbsps - for garnishing
8. Grated coconut - 2 tbsps (otpional)

Procedure

1. Cook the rice and moong dhal in milk with 2-3 tbsps of ghee (in cooker or outside in a vessel).
2. Cook it on low t medium flame.
3. After that mixture is cooked, add the jaggery powder and keep stirring.
4. Like halva, keep adding ghee - little by tille.
5. Once done, it will be oozing ghee!
6. Now turn off the gas.
7. Podwer the flavoring items and add to this pongal and mix well.
8. If adding grated coconut add it now.
9. Heat shee and add cashes and raising and fry them and add to this mixture.
10. Add all the remaining ghee o the top.

Mouth watering snighdannam is ready! 

Very excellent indigenous , healthy sweet! Liked by Perumal and Ambal!