May 12, 2016

Ivy Gourd Rice / Kovakai Satham / Lunchbox Recipe


If you are looking for an easy lunchbox recipe as we are heading towards school reopening days. Then check it out this yummy and tasty rice. The major task for all mommies is to decide on their kids meals which should be simple and also healthy. This Ivy gourd rice is a tasty and flavorful dish which is prepared using ivy gourd, coconut, peanuts etc. The freshly ground masala enhance the flavor of this rice and also nutritious for kids as it contains peanuts. The mild sweetness from coconut and peanuts gives a delicious taste which will be loved by kids. Adjust the quantity of fresh and dry chillies according to taste bud. This rice can be served with raita or papad or any veggies.


Ingredients :

1 - 1/2 Cups Cooked Rice 
12 - 15 Kovakai / Ivy gourd, cut into small roundels
1 Tbsp Oil 
1/2 Tsp Cumin / Jeera seeds
2 Tbsp Peanuts 
1/4 Tsp Turmeric powder
2 Onions, Sliced 
2 Green chillies, sliced
3 Springs of Curry leaves 
Salt to taste 
Coriander leaves for garnishing

To roast and grind :

1/4 Cup Coconut, grated 
2 Tbsp Peanuts ( skin removed ) 
4 - 5 Dry red chillies (adjust according to taste bud )

 Method :

Dry roast the given ingredients in "To roast and grind" and grind it into fine powder without adding water.

Once done, transfer it to a bowl and keep aside.

Heat oil in a pan and add cumin seeds followed by peanuts, curry leaves and sliced onions.

Saute till the onions turns translucent and add the chopped ivy gourds.

Now add turmeric powder followed by 1 tbsp of water.

Simmer the flame, cover it with a lid and cook till the veggies gets 3/4th cooked.

Add the ground masala along with the required amount of salt and cook it again till the mixture turns dry.

Add the cooked rice and mix well without breaking the rice.

Garnish with coriander leaves and serve hot.


Serving Options :

Serve hot with raita or any veggies. 


May 6, 2016

Roasted Beetroot Lassi / Summer Special






Lassi is an excellent option to consume during summer days and it is nothing but the blend of yogurt with spices and water. Fruits can also be added to make it yummy and in my today's recipe, I have included healthy veggie beetroot. Instead of cooking the beets, I have roasted it in an oven by wrapping it using aluminum foil and made it as a savory lassi. The color itself makes the drink appetizing and absolutely nutritious. Green chillies can also be added while grinding beets to make this a spicy beetroot lassi.





Ingredients :

3 Beetroots, medium sized
2 1/2 Cups Thick curd 
1/2 Tsp Jeera / Cumin powder 
Salt to taste 
1/4 Cup Water 
Few fresh mint leaves 

Method :

Wash beetroots and wrap it in an aluminum foil.

Brush it with olive oil and seal it tightly.

Roast it for 50 minutes at 180 degree C or until the beets turn firm.

Once done, remove from the oven and cool it.

Peel the skin and chop them into pieces.

Add the chopped beets along with mint leaves, cumin powder, salt and water in a blender.

Blend it to a fine paste and strain the juice.

Add thick curd to the strained juice and churn it using manual or automatic churner.

Transfer it to a bowl and refrigerate it to serve chilled lassi.




Serving Options :

Serve it in a tall glass with hot samosa.


May 5, 2016

Puliyogare / Puliyodarai / Lunchbox Recipe / Kids Friendly Recipe


Puliyogare which is also called as puliyodarai or pulisatham in Tamilnadu has lots of variations in preparation and also the taste differs according to each states. Today's style is my way of puliyogare which I usually prepare for my kid with less chillies and generous amount of peanuts. The addition of ground peanuts makes the rice tasty and also healthy. Since the quantity of chillis given in this recipe is according to kids friendly, increase the quantity according to taste bud.


Ingredients :

1 - 1/2 Cups Cooked Rice 
2 Tbsp Oil ( gingelly oil ) 
1/2 Tsp Mustard seeds
1/2 Tsp Jeera / Cumin seeds
2 Tbsp Peanuts 
1 Tbsp Chana dal 
A pinch of Hing 
2 Dry red chillies 
2 Green chillies, sliced
1/4 Tsp Turmeric powder
3 Springs of Curry leaves 
Big lemon sized Tamarind
Salt to taste 

To Grind :

1 Tbsp Groundnuts / peanuts
1/2 Tbsp Sesame seeds ( white ) 

Method :

Soak the tamarind in 1 1/2 cups of water and keep aside for 30 minutes.

Once it gets soaked, extract the juice from it and keep aside.

Dry roast the given ingredients in " To grind " and grind into fine powder.

Transfer it to a bowl and keep aside.
 
Heat oil in a pan and add mustard seeds.

Once it starts spluttering, add jeera followed by chana dal, peanuts, hing, dry red chillies, green chillies and curry leaves.

Add turmeric powder followed by the tamarind extract and required amount of salt.

Keep the flame to medium and let it boil for 5 minutes.

Add half of the ground powder and let it cook again till the oil separates from it.

Once done, remove from the flame and add the cooked rice along with the remaining ground powder.

Adjust salt and mix well.

Serve hot.



Serving Options :

Serve hot with chips, parupu thogayal, potato fry or papad.




May 4, 2016

Parupu Thogayal


Parupu Thogayal is one of a simple and popular side dish to serve with Vatha kuzhambu and Rasam in Tamilnadu. Just 3 ingredients required to make this tasty chutney. This chutney is one of my favorite one from childhood days and I always love to relish it with vatha kuzhambu and sutta appalam. When it is served with rasam rice, its a true bliss. No other side dish required to compete this yummy and simple chutney.

Ingredients :

1/2 Cup Toor dal 
1 Tsp Pepper corns 
3 - 4 Garlic pods, peeled
1/2 Tsp Oil 
Salt to taste

Method :

Heat oil in a pan and toor dal.

Fry it in a medium flame till the color of dal changes.

Add pepper corns and garlic pods to the toor dal.

Fry it again for a minute and remove from the flame.

Cool it and grind into thick paste ( or coarsely ) by adding little water and required amount of salt.

Transfer it to a bowl and serve.

Serving Options :

Serve with Rasam rice and Vatha kuzhambu.



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