September 29, 2012

Poondu Keerai


 Ingredients :

1 Bunch Green leaves ( Amarnath )
15 Garlic pods
2 -3 Green chillies
1/2 Tbsp Oil
1/2 Tsp Mustard seeds
1 Tsp Urad dal
2 Dry red chillies
Salt to taste

Method :

  • Wash the green leaves thrice and chop them.
  • Add garlic pods, green chillies and chopped green leaves in a bowl, add little water and cook it for 7 - 10 minutes in a medium flame.
  • Remove and cool it.
  • Then grind into smooth paste.
  • Meanwhile heat oil in a pan and add mustard seeds, once it starts spluttering add the urad dal and dry red chillies.
  • Add the tempering to the ground paste and add salt. Mix well.
  • Serve with hot rice along with ghee.





September 28, 2012

Vegetable Idly using Red Matta Rice and Easy Sambhar

I had mentioned in my earlier post about the benefits of Red Matta Rice and trying lots of recipes with them. This is really a very healthy breakfast for kids. I used to call this sambhar as Avasara Sambhar, when I find no sufficient time or no vegetables, used to prepare this. Very simple, easy and flavorful.


Ingredients :

For Batter :      Pls check my previous Post Red Matta Rice Batter

For Vegetable Idly :

3 Cups Red Matta Rice Batter
1 Potato, Peeled and grated
1 Carrot, Peeled and grated
2 Green chillies, finely chopped
6 Green beans, finely chopped
Few curry leaves
1 Tbsp Oil
1 Tsp Jeera / Cumin seeds
Salt to taste

For Easy Sambhar :

1 Onion, Finely chopped
2 Tomatoes, finely chopped
1 Tbsp Toor dal / Moong dal
2 Green chillies, sliced
1/4 Tsp Turmeric Powder
2 Tsp Besan Flour / Kadalai maavu
Salt to taste
1/2 Tbsp Oil
1/2 Tsp Mustard seeds
1/2 Tsp Jeera / Cumin seeds
1 Dry red chilli
Few Curry leaves
A pinch of Hing

Method :

For Preparing Vegetable Idly :

  • Prepare batter as mentioned in the link ( check Ingredients )
  • Heat oil in a pan and add jeera followed by green chillies and curry leaves.
  • Add the finely chopped beans and saute for a minute in a medium flame.
  • Now add the grated potato and carrot.
  • Add salt and simmer for couple of minutes. ( Do not add water )
  • Remove from flame and mix it with the batter.
  • Grease oil in all Idly plates and pour the batter.
  • Steam it for 10 minutes in a medium flame.



For Preparing Easy Sambhar :
  • Mix chopped onion, tomato, toor dal, green chillies and turmeric powder in a cooker and add water.
  • Pressure cook them for 5 - 6 whistles.
  • Meanwhile, take 2 Tsp besan flour and mix it with a water without lumps. Keep aside.
  • Once pressure released in a cooker, open and add the besan flour water and salt. Cook it for another 5 minutes in a medium flame.
  • Add water if it is very less.
  • Heat oil in pan and add mustard seeds, once it starts spluttering add the jeera, red chilli, curry leaves and Hing.
  • Add the tempering to prepared sambhar and remove from flame.
  • Serve with vegetable Idlis. 

 


Linking this with Nitu's Healthy Foods for Healthy kids Series - Combo meals hosted by Nivedhanam.


















Nithu's Recipe - Onion Chutney Toast

Tried this yummy toast today for our breakfast along with a cup of hot tea....Really spicy and tasty...Lovely way of making delicious toast with chutneys... So easy n simple but tasted great!!


Check the below link for this delicious toast -
http://www.nithubala.com/2011/08/onion-chutney-bread-toast-two-in-one.html


 

Linking this with Nithu's " Try My Recipes "




September 27, 2012

Green gram Dosa and Peanut chutney / Pachapayir Dosa and Verkadalai Chutney


Ingredients :

For Dosa :

1 Cup Green gram / Pachapayir
1/4 Cup Urad dal
Salt

For Chutney :

1/4 Cup Groundnut, Roasted
1/4 Cup Fried Bengal gram / Pottukadalai
1/2 inch Ginger or 2 Tsp Ginger, chopped
4 Garlic pods
Small piece of Tamarind
Salt to taste
2 Tsp Oil

For Tempering :

2 Tsp Oil
1/2 Tsp Mustard seeds
1 Tsp Urad dal
Few Curry leaves

Method :

For Preparing Dosa :

  • Soak green gram dal and urad dal for 2 - 3 hrs and grind it.
  • Add salt and ferment it for 6 hrs.
  • Heat dosa pan and smear oil, pour the batter and spread out evenly with the base of ladle to form a 
  • dosa ( Indian Pancake ).
  • Flip the other side, cook till the crust becomes dry and remove from flame.

For Preparing Chutney :

  • Heat oil in a pan and add green chillies, saute for a minute in a medium flame and remove.
  • Repeat the same for garlic and ginger.
  • Roast and peel the skin of groundnuts.
  • Add groundnuts, fried bengal gram, tamarind, green chillies, ginger, garlic and salt in a mixie, grind to smooth paste by adding little water.
  • Meanwhile heat oil in a pan and add mustard seeds, once it starts spluttering add the urad dal and curry leaves.
  • Add the tempering to chutney and serve it with hot dosa.

My picture was supposed be like that but my naughty, lovable son did not let me take pics, he tried a lot to grab the chutney bowl and finally tilted the bowl and gave this lovely look...
Isn't it Lovely  ???? :)




Linking this with Nitu's Healthy Foods for Healthy kids Series - Combo meals hosted by Nivedhanam.








September 26, 2012

Carrot Rice


Sharing my family's favorite, easy, healthy and tasty lunchbox recipe which is prepared using carrots. This has a mild sweet taste because of carrot's natural flavor, so adjust the quantity of chillies according to it. This yummy rice goes well with any spicy fry varieties like potato fry, taro root fry etc and personally, we love it with egg omelette.


Ingredients :

3 Carrots, peeled ( finely grated or chopped )
1 Onion, Finely chopped
2 green chillies, chopped
1 Cup rice
2 Cups Water 
1 Tbsp Oil
1/2 Tsp Mustard seeds
1/2 Tsp Cumin seeds / Jeera
1 Tbsp Channa dal
2 Tbsp Peanuts 
A pinch of Hing
Less than 1/4 Tsp Turmeric powder
Few curry leaves
Salt to taste

Method :

Wash and cook rice using 2 cups of water.

Once done, transfer it to a plate and cool it to avoid stickiness while mixing with carrot.

Heat oil in a pan and add mustard seeds.

Once it starts spluttering, add cumin seeds followed by hing, chana dal and peanuts.

Add the chopped onion along with green chillies and curry leaves.

Saute it for a minute in a medium flame and add turmeric powder.

Now add the grated or finely chopped carrots along with the required amount of salt.

Cook it for couple of minutes and add the cooked rice.

Mix evenly without breaking the rice.

Serve hot. 






Serving Options :

Serve with potato fry, Taro root fry or Egg omelette.



Note : I have used chopper to finely chop the carrots. You can also use grater to fine grate them.




September 25, 2012

Vazhaithandu Thayir Pachadi / Plantain stem Salad

In this busy life, Banana stem  has become a very rare veggie because of its tedious cleaning process. But if we try to spend few minutes in cleaning n chopping, lots of yummy nutritious dishes can be prepared. And to mention its Nutritious value, this is good source of dietary fiber and coz of its high fiber, it acts as a laxative and can ease constipation.
Like banana, banana stem is also very rich in Potassium and Vitamins. It helps to detoxify the body. Another major fact is that it helps to prevent kidney stones n supports weight loss.
I have heard from elders that very frequent intake of plantain stem will make our body weak, but once in a week this can definitely be in our diet plan right!!! This nutritious veggie can be included as juice, kootu, sambhar, or salad.....
This is a very simple pachadi, can be used as side dish and for me this is my breakfast sometimes :) I love the intake of salads for my breakfast.. Will post my salad recipes soon :)



Ingredients :

2 Cups, Banana stem, chopped like small sticks ( Can also be chopped finely )
1 Onion, finely chopped
2 Green chillies, finely chopped
1 1/2 Cups Curd
2 Tsp Oil
1/2 Tsp Mustard seeds
1 Tsp Urad dal
Few curry leaves
A pinch of Hing
Salt to taste

Method :

  • Clean and chop the banana stem like small sticks. For cleaning the stem, read the notes below.
  • Steam the chopped stem for 3 - 4 minutes. ( Do not add water )
  • Heat oil in a pan and add mustard seeds, once it starts spluttering add the urad dal followed by hing and curry leaves.
  • Add chopped onion and green chillies, fry them.
  • Now add the steamed stem and mix well by adding salt.
  • Remove from flame and cool it.
  • Meanwhile, beat the curd well.
  • Add the plantain mixture to the curd and mix well.
  • Serve it with rice.



Notes :

Remove the outer stem completely. Wash and slice the stem. You will notice lots of lengthy fibres, remove them.
Then chop the slices and add it to the salt water to avoid discoloring.






September 24, 2012

Aloe Veda Gift hamper Giveaway

Friends,



Lavanya from Tickle your tastebuds and make your life delicious is hosting giveaway along with Aloeveda. Aloe veda is a lovely hand made product from natural fruits and vegetable extracts. It has lots of amazing products.
Do check her link here and participate in the giveaway to win the gift hampers..All the best!

September 22, 2012

Kulipaniyaram Using Red Matta Rice

Red Matta Rice popular known as Kerala rice or also as Rosematta Rice is highly nutritious and has unique color and taste. All keralites must be aware of this rice. Before buying, had google'd about the values and was amazed to know that it had less calories than the regular kind..
Planning for diet ? Try to include this rice in your meal plan...While browsing, happened to read another interesting fact that this rice is considered as Royal rice during chera 'n chola period. 
Tried Idly and dosa too with the same and taste was really good. Planning to try few more recipes with this to make my family more healthier :) Served this kulipaniyaram with Coconut chutney.
Try my other varieties of chutneys too...Click here.





 Ingredients :

For Batter :

1 Cup Red rice
1/4 Cup Urad dal

2 Cups Batter for Kulipaniyaram
1 Tbsp Curd
 
For Tempering :

1 Tbsp Oil
1/2 Tsp  Mustard Seeds
1 Tsp Urad dal
1 Tsp Channa Dal ( Bengal gram )
1/4 Cup Groundnut
1 Onion, Finely chopped
2 Green chillies, finely chopped
Few curry leaves and coriander leaves, Finely chopped

Method :
  • Soak Rice and Urad dal for 4 hrs and grind it adding water. Add salt and allow it to ferment for 6 hours.
  • Roast Groundnut and peel of the skin, keep aside.
  • Take 2 Cups of batter in a bowl.
  • Heat oil in a pan and add mustard seeds, once it starts spluttering, add the urad dal followed by channa dal and groundnut.
  • Add the chopped onion, fry them for a minute and add chopped green chillies.
  • Fry for couple of minutes in a medium flame, add chopped coriander and curry leaves.
  • Remove and add to the batter.
  • Add curd and mix well. Adjust salt.
  • Heat Kulipaniyaram pan, pour little oil and spoon in the batter.
  • Cook in a medium flame. Slowly turn the other side and cook for more couple of mins.
  • Remove and serve with chutney and sambhar.





 

Coconut Chutney



Ingredients :

1/2 Cup Coconut, chopped
2 Green chillies, sliced
1/2 inch ginger, sliced
Small piece of Tamarind
1 Tbsp Channa Dal ( Bengal Gram )
Salt to taste
1 Tsp Oil

For Tempering :

1 Tsp Oil ( Gingelly or Vegetable oil )
1/2 Tsp Mustard seeds
1 Tsp Urad dal
Few curry leaves

Method :
  • Heat oil in a pan, add green chillies and ginger, saute for a minute and remove.
  • Now add the bengal gram and fry them for couple of mins in a medium flame.
  • Remove from flame and cool.
  • Add everything ( coconut, bengal gram, chillies, ginger, tamarind and salt ) in a mixer and grind to fine paste adding little water.
  • Meanwhile heat oil in a pan and add the mustard seeds, once they start spluttering, add the urad dal and curry leaves.
  • Serve it with Dosa, kulipaniyaram or Idly after adding tempering.
 Notes :

Same chutney can be prepared with Roasted Bengal Gram ( Pottukadalai ) instead of Bengal Gram.
Garlic pods can also be included.



September 20, 2012

Ammini Kozhukattai Using Black Chickpeas - Ganesh Chathurthy Recipes


Hope everyone had a great Ganesh Chathurthy with yummy kozhkattai's, varieties of sundal and sweets.
We found very difficult to get the Ganesh Idol here and luckily at the last moment my hubby's friend helped us. Traveled nearly one hour to purchase the Idol for pooja to get his blessings. But few things we missed here like Arugampul, Violet flower ( not sure abt the name ) and mainly umbrella, which we get in Tamilnadu in all shapes and designs..But we are very much happy that We got his Idol atleast!
Never tried this kind of kozhukattai all these years. Happened to view this recipe in all tv shows and blogs due to festival season. But always I had a thought of trying this in a different way so added ground chickpeas to make more nutitious n flavorful and luckily it ended the same way I expected. Perfect healthy evening snack to try, when kids are back from school. Prepared this yest for Ganesh Chathurthy and very happy that my son loved it so much. He was so eager to grab these balls before the pooja :)

Ingredients :

1 Cup Rice flour / Idiyappam Flour
1 1/4 Cup Water
Salt to taste
1 Tsp Oil ( Gingelly or Vegetable oil )
1/2 Tsp Mustard seeds
1 Tsp Urad dal
Few Curry leaves
Pinch of Hing
1/2 Cup Black Chickpeas
2 Green chillies
1/2 Cup Coconut, Grated

Method :

  • Soak black chickpeas overnight and pressure cook for 4 - 5 whistle.
  • Grind cooked chickpeas, coconut and green chillies coarsely without adding water.
  • Bring water to boil separately and add salt.
  • Take flour in a separate bowl and slowly add the water, mix with the spoon, till you get smooth dough consistency. ( Stop adding water when the correct consistency obtained )
  • Then knead it with  hands by adding little oil, the dough should be warm.
  • Grease the hand with oil and make small sized balls out of the dough.
  • Steam them in a Idly plate for 10 minutes in a medium flame. ( Do not over steam )
  • Heat oil in a pan and add the Mustard seeds, once they start spluttering, add the urad dal followed by curry leaves and hing.
  • Add the ground chickpea paste, salt and mix well for couple of minutes.
  • Now add the steam dumplings and mix well. 
  • Remove from flame and serve.


Linking this recipe with Jillu's Let's Party - Festive spl



Anu's " South Indian Cooking Event " hosted by Sangeetha's " Spicy Treats "




September 19, 2012

Nutella Cookies

Off late Nutella has become part of our appetite, either i pick it or my husband or both while shopping :) I have to thank only my blogger friends who posted so many yummy recipes using Nutella...I got so impressed and tried lots of  recipes..Cookies are my all time fav one..Love to have it anytime... while watching tv, cooking, chatting or traveling and ofcourse while blogging :)  While browsing I found so many varieties of mouthwatering cookies using nutella. Have bookmarked everything to try in future:) Found this to be very easy and simple, so tried this..

 Ingredients :

1 Cup Nutella
1 Cup All purpose flour / Maida
1 Egg

Method :
  • Take a bowl and add Nutella, APF and Egg.
  • Mix well with wooden spoon to form a dough and make small balls, keep aside.
  •  Grease the baking tray with butter and dust with flour.
  • Arrange the balls in a tray and gently press it with backside of fork.
  • Bake it for 8 mins at 170 degree C in a preheated oven.
  • Remove and cool it.
  • Store in an air tight container.



Note :

Adjust the baking time according to your oven. Actual recipe calls for 10 mins baking time but mine got very hard so reduced the time.





September 17, 2012

Back to blogging and Awards!!!

Hi Friends,

Hope you all are doing great....Back to my blogging world after a long break due to my vacation to native and small injury in right hand. Better now and very glad to see so many mails...Thanks friends.
Very happy to be back with three lovely awards :)
Linked my recipes last month to Julie's EP Series - Curry leaves or Dry red chillies hosted by Poonam's Spicy Aroma and won three awards for " Best Innovative Recipe Award ", " Top Contributor Award " and " Best Healthy Dish ".

" Best Innovative Recipe " for Spicy curry leaves flavored buttermilk


" Best Healthy Dish Award " for Green Uthapam


" Top Contributor Award "


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