Jan 30, 2015

Quinoa Pongal !!!

Quinoa a magic grain (seed) become quite popular these days. Many Indain dishes are made using Quinoa. When to experiment with a new ingredient, I always prefer easy recipes as they take less time and tastes good, which is most expected end result ;-)  I used Quinoa in Pongal as a substitute for rice and it tasted exactly as regular Pongal without any difference. 

Quinoa is considered as a high protein food. For people following low carb diet, high protein diet, this is a boon. Its also a diabetic friendly recipe. Tried it for morning breakfast and it tasted YUM!!!





Ingredients :


White Quinoa - 1/4 cup
Moong dal/ Paasiparuppu - 1/4 cup
Water - 1 1/2 cups
Black pepper / Milagu - 1 tsp
Cumin seeds / Jeeragam - 1 tsp
Hing/ Perungayam - a pinch
Curry leaves - 4 to 5
Salt
Ghee - 1 tbsp


Method:

Wash the quinoa thoroughly and soak it in water for 30 min.
Wash moong dal and add it to the pressure cooker.
Drain the water from the quinoa completely and add it to the pressure cooker.
Add water and close.
Watch for 3 whistle and remove from the heat.
In a small pan add ghee and pepper, once the pepper get fried add cumin seeds, curry leaves, hing and fry for few min, till the typical pongal aroma gets your senses.
Transfer it to the pongal along with salt. Mix well with a ladle.
Serve hot with coconut Chutney or any Sambar.




Note: If you find the pongal more watery keep it in the stove and stir for few min and then do the tempering.
         You can add cashews while tempering. 


Jan 28, 2015

MAAVILAAKKU / Rice flour Lamp - Thai Velli Special

Thai Velli is the Friday (velli)  that comes in the month of Tamil month "Thai", which falls in the English month January-February. These four Fridays are considered very auspicious and dedicated to Hindu Goddesses especially 'Sakthi','Ambal', 'Amman'. 
On this day, many families have the tradition of lighting a special lamp made of rice flour,Jaggery and ghee and worship the Goddesses. The lamp is offered to the goddesses and then distributed as prasadham. 
Here goes the steps to prepare the Maavilakku,


Ingredients:

Rice flour - 1 cup
Jaggery - 3/4 cup
Cardamom powder - a pinch
Ghee - 3 to 4 tbsp (or as required)


Method:

Add rice flour and jaggery to the blender and blend till both mixes well. Use the pulse mode otherwise the jaggery will make the mix sticky. If the jaggery is hard, use a knife to cut into small pieces before adding to the blender.

Remove from the blender, add the cardamom powder, start adding the ghee in frequent intervals and make a smooth dough. Sprinkle some water if you find difficult to make the dough.

Divide the dough into two and make two balls.

Keeping the ball in one hand, slightly press the center part of the ball using your fingers. It should be spacious to fill the ghee and place the wick.
Keep chandhan, kunkum to the lamp, add ghee, place the wick and lit the lamp. 



Note: Maavilakku can be refrigerated for few days.
          Bring to room temperature before serving them.






Jan 23, 2015

Avocado Almond Milkshake

Avocado a native of Mexico is widely used in salads. It helps in controlling cholesterol levels in body. Its creamy texture adds more taste to your milkshake. Yummy drink to refresh you any time!

Ingredients:

Avocado - 1
Almonds - 3 
Milk - 2 cups
Sugar - 2 tbsp (or as per your sweet tooth)

Method:

Soak the almonds in warm water and keep aside.
Cut Avocado into two halves. 

Remove the seed in the middle using a spoon or knife.

Scoop out the avocado flesh leaving the skin using spoon or knife. If the Avocado is fully ripened, use a spoon, otherwise use a knife. 
Chop into pieces.
Place it in the blender.
Peel the skin from the almonds and toss into the blender.

Blend it once, before adding milk.

Once it get mashed, add 1/2 cup milk and again blend.

Add the remaining milk, sugar and blend until smooth.
Pour into the glass and serve chill adding ice cubes.


Note:  You can avoid sugar,if you are on no sugar diet. 
           You can also add the ice cubes while blending for even texture. 
           Adding ice cubes are optional.






Jan 22, 2015

Vangi Bath / Brinjal Rice/ Kathirikkai Sadam

I have to do something with the Eggplants sitting in the fridge, before it goes to trash. Other than usual curryies and subzis Vangi bath answers two problems, what for lunch?and What is the side dish? Its a good lunch menu and it tastes nice without any heavy side dish. So for today's lunch i prepared this rice. 
It can be prepared in a jiffy if you have the malasa powder given below comes handy. You can prepare this and store it in fridge in a air tight container for 2 to 5 days. It stays fresh. 




Ingredients:

Brinjal / Eggplant - 4 numbers
Onion -1/2 of big
Rice - 1 cup 


For Masala:


Chana dal - 2 tsp
Urad dal- 1 tsp
Dhaniya - 1 tsp
Red chilli - 4 to 5 
Shredded coconut - 1 1/2 tbsp
Sesame seeds - 1 tsp
Peanuts - 4 to 5 
Hing - a pinch
Turmeric - a pinch


For Tempering :

Oil - 1 tbsp
Urad dal - 1 tsp
Green Chlli - 1 slitted 
Curry leaves - 3 to 4 
hing - a pinch


Method:

Cook the Rice and keep aside. Make sure its fluffy and not sticky.
Fry the ingredients given for masala without oil except coconut and sesame seeds. Switch off the stove, add the coconut and sesame seeds and fry for few min in the heat. Cool down the mix and grind it to fine powder. 
Chop the eggplants in lengthwise (or in the desired shape). 
In a heavy bottom pan add 1 tsp oil, add the chopped eggplants and a pinch of salt and cook till it get soft and fried little bit.

Remove the eggplants and keep side.
In the same pan add 1 tbsp oil and mustard seeds, once it splutters add urad dal, hing and curry leaves, green chilli and fry of few seconds.
Chop the onion in lengthwise and toss into the pan. Fry till it turn brown.

Now add the cooked eggplants, salt and fry for a minute.
Add the grounded powder and mix well.

Add the rice and mix all, till they get combined. Adjust salt.


Remove from heat and serve hot with Raita or chips. Pachadi goes well with this recipe.



Jan 16, 2015

Poori Masal(a) - Without Potato/Urulaikizhangu - A Healthy twist in regular Potato Masala

I had this masal(a) once in a restaurant and it was so tasty and i couldn't believe there is no potato in it. Since then i thought of trying it at home and got a chance yesterday. It came out well. 
 Potato, though have many good qualities, its high in carbohydrate, which should be avoided for diabetic and even pre-diabetic. And for a healthy lifestyle, taking moderate potato is more good. As Poori Masala is a staple South Indian food, especially in Tamil Nadu households, avoiding it is very difficult. The is no restaurants without poori masal in their breakfast menu.
And if its a holiday or a weekend, you can simply smell the masal flavor in the air as its one of the favorite kids food. So obviously its the breakfast menu in many households.
If you want treat yourself with a special food, poori masal is a good choice, add filter coffee to the list. This is a divine combo that makes your day!!
When we get a famous food in a healthy way, why don't we try. Here goes the recipe,





Ingredients:

Onion - 1 big
Carrot - 1 number
Green chilli - 4 to 5 numbers stilted 
Mustard seeds/Kadugu - 1 tsp
Channa dal/ Kadalai paruppu - 1 tsp
Urad dal/Ulutham paruppu - 1 tsp
Curry leaves - 4 to 5 leaves
Hing/ Asafoetida - 1/2 tsp
Turmeric powder - 1 tsp
Salt - as required
Oil - 2 tbsp
Fresh coriander leaves - 1 tbsp
Besan flour/ Kadalai mavu- 2 tbsp
Water


Method:

Julienne the onion and keep aside.
Heat the oil in a pan, add the mustard seeds, once it splutters, add the channa dal, urad dal, hing, green chilli, curry leaves and fry for a minute.
Add the onions and fry till brown.
Cut the carrot into very fine pieces and add it to the onions.
Add turmeric powder and salt and fry for a minute.
Now add 2 to 3 cups of water, turn the flame to medium and cover the pan.
Cook for 10 to 15 min.
In the mean time add little water to the besan flour and mix well without any lumps. It should be in semi liquid consistency.
Add it to the boiling water slowly, stirring constantly.
Let them boil for 2 min in low flame.
Add the coriander leaves to the masal and remove from the flame.
Serve hot with Poori.
It goes good with dosa and chapati also. And my favorite curd rice.

Note : I didn't add green peas, if you are adding, add it along with chopped   carrots. Its more yummy.

Jan 8, 2015

Thiruvathirai Kootu /Sambar - Ezhu kari Kootu Recipe

For this special sambar we have to add vegetables in odd numbers. Usually the bitter veggies like bitter gourd and other veggies like drumstick, kovakkai is not added. I added 5 veggies including karamani, as i'm in shortage of veggies. 
In olden days this sambar is used for weeks by heating daily. Its called as "erucha kootu" as its heated as many times for days. 
This kootu goes good with dosa, idly, pongal and whatever you like. The best option is Curd rice and erucha kootu. You will feel the heaven while having this combo!!


Ingredients:

Carrot- 1
potato - 1
White pumkin - 1cup cubed
Chow Chow - 1 cup cubed
Karamani (cooked) - 1 cup
Sambar powder - 2 tbsp
Turmeric power - 1 tsp
Tamarind puree - 1 cup (big gooseberry size)
Coconut shredded - 1/2 cup
Toor dal cooked - 1 cup 


Fry and grind:

Coriander seeds - 1 1/2 tbsp
Chana dal - 1 tbsp
Red chilli -3 no
Fenugreek seeds - 1 tsp
Curry leaves - 5 to 6 leaves
Oil - 1 tsp


For tempering :

Mustard seeds- 1 tsp
red chilli - 2 no
Curry leaves - 3 to 4
Fenugreek seeds - 1/2 tsp
Oil -1 tbsp


Method:

Add all the veggies to a big pot/ pan, add water, salt and cover and cook till the veggies become soft and tender.
In a pan add oil and fry all the ingredients given to fry till light brown.
Transfer it to the blender along with shredded coconut and grind to a fine paste adding required water.
Once the veggies get cooked add the tamarind puree, salt, sambar powder, turmeric and boil till the raw smell of the sambar powder and tamarind goes off.
Add the grinded paste and add some water. Now the kootu will look thick. 
Boil them for 10 min. Keep the flame medium to low to avoid the base get burned.
Add the toor dal and cook for 10 more min.
Do the tampering and add it to the kootu.
Remove from fire and serve.



Note: If you feel its less spicy, add few red chillies while tempering.
           Add as much veggies you can, more the veggies more its tasty.
           Fry some shredded coconut in oil till brown and add while removing from
           stove and give a stir. It gives good flavor. 



Thiruvathirai Kali

Happy New Year To All!!!!!!!!!!!!!!

Im back With the Thiruvathirai Special!!

Thiruvathirai is  the auspicious day celebrated when the Thiruvathirai natchatram (star) falls on Margazhi month (December). The festival is dedicated to Lord Shiva. It is believed that, on this day Lord Nataraja (Shiva) performed the dance dance called 'Thandavam'. The festival is also called as "Arudra Darisanam".

On this day Kali a sweet made with rice and jaggery is prepared along with a sambar/kootu called Thiruvathirai kootu with lots of vegetables. Here goes the recipe for both the dishes,





Thiruvathirai Kali:


Ingredients:

Raw Rice (Pacchai arisi) - 1 cup
Jaggery - 1 1/2 cup
Water - 2 cups
Bengal gram/Chickpea dal - 2 tbsp
Moong dal - 1 tbsp
Karamani/ cow peas (Cooked)- 1/2 cup
Cardamom powder -1/2 tsp
Shredded coconut - 1 tbsp
Cashews - 1 tbsp chopped
Ghee - 1 tbsp


Method:

Wash the rice, drain the water and keep aside to dry.
Heat a heavy bottom pan and fry the rice for few minutes till it become crisp and little brown. Make sure you are not over frying, till brown. 
Fry the Chickpea dal and moong dal.
Cool down the rice and both the dal's and grind it to a coarse powder in a blender. Keep aside.
Fry the cashews in ghee and keep aside.
Boil the 2 cups water, broke the jaggery into small pieces and add it to the boiling water. 
Remove the water from the stove and mix well the jaggery till it completely dissolves.(I'm doing this because sometime jaggery gets heated much and become a thick solution when it is on the stove)
Now bring back the jaggery water to the stove. Keep the flame in medium low.
Once you see the bubbles in the jaggery water, slowly add the rice powder and give a stir.
Always keep the flame in medium low or low while this process.
Close the pan with a lid and cook till the rice get cooked well.
Add the cooked karamani, shredded coconut, cardamom powder, fried cashews and mix well. Close and cook for another few min and remove from stove.
Serve with a dollop of ghee over the kali for added flavor and taste. 

Notes:
               If the rice is not cooked properly, sprinkle some water and cook for few more min.   
               The jaggery water should be in the water consistency.
               If it become pagu (sticky) you wont get the desired texture. 


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