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.



May 3, 2016

Vegetable Cheese Sandwich Using Spinach - Mint Chutney


This delicious, juicy and tasty sandwich when served with a glass of fresh juice will make your tummy full and also gives a feeling of satisfied meal. This can be served as breakfast or evening snack. I have used single cheese slice in each sandwich and if you are a cheese lover, include one more slice to enjoy the cheesy heavenly taste.

Ingredients :

10 Sandwich bread slices 
5 Cheese slices ( I have used amul brand )
2 Big Onions, Finely chopped
2 Big Tomatoes, Finely chopped
3 Green chillies, Finely chopped ( adjust according to taste bud )
Olive oil or Butter for grilling

For Spinach - Mint Chutney :

1 Cup Mint leaves
1/2 Cup Spinach leaves
1 Cup Coriander leaves
2 Green chillies
1 Tsp Lemon juice
Salt to taste
1 Sandwich bread slice
water, as needed

Method :

Grind the given ingredients in the list "For Spinach - Mint Chutney" into fine paste by adding required amount of water.

The consistency of the chutney should be thick and smooth. ( so, add very little water ).

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

Take one slice of bread and evenly spread the spinach - mint chutney on it.

Spread the chopped onions on top of the chutney followed by chopped tomatoes and chillies.

Place one cheese slice on top of the onion mixture.

Take one more bread slice and evenly spread the spinach - mint chutney.

Place the chutney side on top of the cheese stuffed bread and place it on a grill pan.

Brush little olive oil or butter on both the sides of the sandwich and using potato masher, gently press the sandwich so that the stuffing will not come out.

Cook the sandwich both the sides till it turns crispy and brown.

Once done, remove from the grill pan and repeat the process for the remaining bread slices.

Serve hot.





Serving Options :

Serve it with Tomato Sauce.



Note : Instead of grill pan, this can also be prepared using bread toaster.


May 2, 2016

Idly Podi ( method 2 ) / Gun Powder






My today's post is a second method of flavorful Idly podi / powder which is also called as gun powder. Click HERE to view my first version of idly podi. This podi includes tamarind and jeera which enhances the taste and aroma of the powder. To serve, just take a required amount of idly podi and mix it with gingelly oil or coconut oil or ghee.





Ingredients :

3 Tbsp Urad dal 
5 Tbsp Channa dal / Kadalai parupu 
1 Tsp Cumin seeds / Jeera seeds
10 Red chillies
2 Tbsp Coriander seeds
1 Tbsp Rice 
10 Garlic pods ( with skin ) 
Small piece of Tamarind 
Less than 1/4 Tsp Hing powder 
Salt to taste ( I have used rock salt in this recipe ) 

Method :

Heat pan or kadai and add urad dal.

Dry roast it in a medium flame till the color of urad dal changes and aroma comes out.

Once done, remove from the pan and add channa dal to the same pan.

Roast it till the color of dal changes and aroma comes out.

Repeat the process for the remaining ingredients.

If using rock salt, roast it along with the jeera while dry roasting or else add it while grinding.

Cool all the roasted ingredients and grind it coarsely or fine powder.

Transfer the ground idly podi to a dry plate and cool it again for few minutes.

Store it in an air tight container.





Serving Options :

To serve, take the required amount of idly podi and mix it with gingelly oil or coconut oil or ghee.

Serve it with hot idly or dosa.


May 1, 2016

Carrot Walnut Smoothie topped with caramelized walnuts


Smoothies are always the best option to serve as a breakfast during busy mornings as it is healthy and also keeps our tummy full. Got a lovely chance to prepare this delicious smoothie for a group shhh secret challenge. I am excited to be part of this group after a long gap and according to the rule, every month, members will get paired and two secret ingredients will be shared among them. And for this April month, the group decided for the theme "smoothies" and I got paired with Mayuri from mayurisjikoni.blogspot.in. she gave carrot and walnuts as my two secret ingredients. Using those couple of ingredients, prepared this yummy and tasty smoothie. To enhance the taste and flavor, I have used walnuts in a two ways. The crushed caramelized walnuts gives a crunchy taste while drinking and also makes the smoothie rich. This can be served as breakfast or mid morning or evening drink.


Ingredients :

1 Cup Milk 
2 Carrots, chopped 
2 Walnuts 
1 1/2 Tbsp Honey 

For Caramelizing walnuts :

1/2 Cup Sugar 
5 walnuts 

Method :

Heat sugar in a low flame and let it caramelize.

Brush little oil on a plate and arrange the walnuts without gap.

Now pour the caramelized sugar on the walnut and leave it aside till it gets set.

Boil the measured amount of milk and switch off the flame.

Add the chopped carrots along with walnuts, close it with the lid and keep it aside for 10 - 15 minutes.

Transfer the carrots along with walnuts, honey and milk to the blender and blend it to smooth paste.

Meanwhile, take the caramelized walnuts and crush it coarsely.

Transfer the smoothie to a glass jar and top it with the crushed caramelized walnuts.

Serve chill.



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