2008/12/29

SPROUTS PARATHA



INGREDIENTS:

  • Sprouts ( whole moong dal , Pinto beans, Cannilleni beans, bengal gram) - 1 cup
  • Kasturi methi- 1 tsp
  • Chilli powder - 1 tsp
  • Turmeric Powder - 1 tsp
  • Jeera - 3 tsps
  • Salt to taste
  • Wheat flour - 1 cup

METHOD OF PREPARATION:

1) Pressure cook sprouts for 3 whistles, drain the stock. 
2) Add cooked sprouts, jeera, turmeric powder, kasturi methi and Salt to the flour. Add water and knead a soft dough.





3) Make small balls and roll them . Heat dosa tawa. Once hot, place the paratha , spray some oil. Flip to its side till done.



Serve hot with kurma.

Sending this to ammalu's JFI - Sprouts and sangeeth's Eat healthy during Pregnancy Event.

2008/12/27

SWEET KOZHUKKATTAI AND OATS HEALTHY DRINK

Sending these to FIC - WHITE event hosted by Kitchen Flavours , started by sunshinemom of Tongueticklers.
SWEET KOZHUKKATTAI:
INGREDIENTS:

Rice - 1 cup
Coconut -as you wish
Jaggery - same amount as coconut.
Milk as required.

METHOD OF PREPARATION:

1) Wash and soak raw rice for an hour. Drain the water completely .
2) Grind the raw rice to a smooth flour.
3) Boil water with little salt. When the water starts boiling add the rice to this, stir them continuously without any lumps .
4) When the mixture has formed into a smooth thick batter.Turn off the flame.
5) Grind grated coconut with milk.
6)Meanwhile, heat kadai ,add jaggery with little water and wait it gets completely dissolved.
7) Then add grated coconut to this and stir for some time. Then u add cardamom powder to this.
8)Smear your hands with a sesame oil. Make small balls and make cups out of these balls.
9)Fill these cups with the prepared coconut-jaggery. Put these filled up cups on an idli-plate and cook them.U can even stuff them into shapes u prefer like balls,............etc.
OATS HEALTHY DRINK:

METHOD OF PREPRARATION:
Boil a cup of milk with a cup of oats for 10 minutes.Stir them without lumps .Serve hot with a spoon of honey.

2008/12/26

SEMIYA CORN UPMA

Sending it to FIC - WHITE event hosted by Kitchen Flavours , started by sunshinemom of Tongueticklers.





















SEMIYA CORN UPMA:


INGREDIENTS:

Semiya - 1 cup
Green chillies - 2
Corn - 1 cup
Salt to taste.
Curry and coriander leaves.
Mustard , urat dal - 1/2 tsp


METHOD OF PREPARATION:


1) Boil a sufficient of water (depends ) with little salt .
2) When it starts boilind add corn.
3)After 5 minutes , add semiya and stir well.Cover with a lid.
4) Wait till water is drained out.
5) Heat oil in a pan.Add mustard,urat dal,green chillies and curry leaves and then add it to upma.

2008/12/23

SPROUTS BAG



INGREDIENTS:
 

Sprouts ( whole moong dal , Peanut , Cow peas , bengal gram) - 1 cup 
Chilli powder - 1 tsp 
Garam masala Powder - 1 tsp 
Salt to taste 
Wheat flour - 1/2 cup



METHOD OF PREPARATION: 

 1) Pressure cook sprouts for 3 whisltles . 
2) Drain the stock. Mix the cooked sprouts with salt, turmeric powder, masala powders.
3) Knead dough for making chapathi .Make small balls and roll them to make chapathi ,s sprouts in the middle and started wrap staring from side , hold it tighly and make like a bag . 





4) Then deep fry them in olive oil.  





2008/12/21

GINGER CURRY


I read this recipe in a magazine .This recipe is prepared by Vidhya in a different way .Click here for her's .

INGREDIENTS:

Ginger - 100 grams
Tamarind - Big lemon size
Green Chillies – 8
Jaggery – 2 tbsp
Turmeric powder – ½ tsp
Asafoetida – ½ tsp
Mustard- 1/ 2 tsp
Salt to taste

METHOD OF PREPARATION:

1) Soak tamarind in 1 ½ cups of water.Peel the skin of ginger and finely chop them to small pieces.
2) Cut chillies vertically.
3) Heat oil in a pan.Add mustard seeds,asafoetida,chillies,ginger.Fry until ginger is fully cooked. 4) Then add tamarind extract,turmeric powder and salt.Allow to boil.
5) Then add jaggery to the mixture and wait till the mixture becomes thick. Remove from the flame and serve hot with rice

2008/12/14

COCONUT CHUTNEY




INGREDIENTS : ( 2 persons)

Coconut - 7 pieces
Roasted channa dal / porikadalai - 2 tbps
Green Chillies - 2
Garlic cloves - 3
Salt to taste
Mustard , Urat Dal ,Red Chillies and Curry leaves

METHOD OF PREPARATION :

1) Blend all the above ingredients.



 2) Season it with mustard,urat dal,red chillies and curry leaves .
 

Serve hot with Idli/ Dosai.

Sending this to FIC - WHITE event hosted by Kitchen Flavours , started by sunshinemom of Tongueticklers

2008/12/13

SPROUTED WHOLE MOONG DAL - NOODLES ROLL

Sending this to ammalu's JFI - Sprouts



Here come the roll ,


INGREDIENTS :

Whole moong dal(pacha payar/paasi payar)-1/2 cup(sprouted)

Noodles-1 packet(small)

Onion(big)-2(finely chopped)

Sambar/Kurma powder-1 1/2 tsps

Salt to taste

Turmeric Powder-a pinch

Wheat flour-3 cups


Note:


Soak moong dal in water for 7-8 hours.Drain the water and tie the dal in a clean damp cloth for a night.Even you can use sprout maker.


METHOD OF PREPARATION:


1) Pressure cook sprouted moong dal for 1-2 whistles.Drain the water and keep aside.

2) Boil noodles in plain water for 5 min,till it is part cooked.Drain the water and keep noodles aside.

3) Heat oil in a pan.Add onion and fry till tender.

4) Then add moong dal,noodles,Sambar powder,turmeric power and salt.Mix them veryslowly.Cook for 5-6 min.

5) Meanwhile prepare the dough for making rotis.

6) Make small dough balls and roll them to form chapathis/parathas.

7) Stuff rotis with the masala and just roll them to shape as you wish.

8) Tawa / Shallow fry them.Serve hot with sauce.

2008/12/12

TOMATO DAL AND AN AWARD

Thank you Hema of Adlak's Kitchen for giving me this award.........it means a lot to me.Congrats on ur 100 th post .



Tangy Dal is here.........


INGREDIENTS:



Toor dal - 1/2 cup

Tomato – 4

Green chillies – 3

Tamarind – small amount

Turmeric powder – ¼ tsp

Mustard seeds - 1/4 tsp

Cumin seeds – ¼ tsp

Red chillies-2

Garlic cloves-4

Curry leaves

Salt to taste.



METHOD OF PREPARATION :



1) Fry dal in kadai without oil for 2 minutes.Then pressure cook dal with little water,turmeric powder and 2 tsps of oil.Cook till dal is fully cooked and mash them.

2) Heat oil in a kadai.Add mustard,cumin seeds,curry leaves.When it pops,add tomato(mashed),chillies,tamarind juice and salt.

3) Add dal and allow to boil for 10 minutes.Serve hot with rice or rotis.

2008/12/08

GUAVA MILKSHAKE

Sending this to FIC - WHITE event hosted by Kitchen Flavours , started by sunshinemom of Tongueticklers


Quick recipe ,


INGREDIENTS :

Guava - 1 big ; ripen one
Milk - as u required
Sugar to taste

METHOD OF PREPARATION :
Grind all the above in a food processor . Quick , simple and delicious shake . U can even serve chill .




2008/12/06

MY KITCHEN TREASURES

I am happy to participate in Dibs Kitchen Treasure Event. I have a passion for cooking utensils. Love to collect more and more .....and have a beautiful kitchen with utensils from my grandma's period . Here are my treasures which rules my small kitchen .

1) Coconut Knife :

This helps to take pieces comfortably from fresh coconut . Just love this..........simple thought...simple design.......






2) Stainless Steel Pots :

I love these as they are really helpful to me while i am in a hurry to cook . I fill them will filtered water and hv them near my gas stove . These are given by my mom for my marriage . I prefer to own a mud pot . Hope , i will get it by this year end .





3) Flour Seive / Salladai in Tamil :

These are really useful when i prepare murukku /idiyappam flour or any homemade powders .

Even , I will use them to filter packed flour got from stores .




4) Toaster , Electric Kettle and Preeti Mixie :

My Preeti Chepro Plus gives me everything perfectly for chutneys , vadas and all kinds of masala /powders .Mixie was given by my mom . Other two was presented by my dear hubby . We love bread toast with garlic butter . They make my work simple and fast.






5 ) Rice storage drum ,Pressure Cooker and Stainless steel Vessel :

This vessel helps me to store dosa batter for 15 days . Just really love it.......whole batter in one vessel. Rice drum is the perfect choice for storing rice ,dals or chapathi flour .............love it.They can store nearly 5 kgs .Air tight one . Prestige pressure cooker ........just my right hand in kitchen.....without this.....i can't imagine......wonderful choice .




7) Chapathi Roller :

This was presented by my brother from delhi.........love it . It is made of marble . Easily washable .......Can roll perfectly .....




8 ) Lunch Carrier , Idli Plate , Aappam Tawa , Non-Stick Pan ,Grater and Measuring Cup (Padi in Tamil ) :

I used this type of lunch carrier while in my school.............missing my dear friends ARTHY , JAYAPRIYA ,PRASITHA AND VIJI..............it reminds me of my school days having lunch in open ground with fun and love . Idli ----all time favourite..........i can have only idli during my pregnancy , continous sickness last till my 7th month......i hated to hv anything with oil . I remember those pleasurable days with idli.............I am a crazy fan of aappam with coconut milk . Fish is my most favourite recipe.............i use this non-stick pan for making fish fries..........perfect for them .







9 ) Soup Bowls , Coffee Cups and Juice Cups :

My hubby loves them.........we love to collect varieties . I love to collect more and more beatiful dining sets.






10 ) Pickle Jar ,Strainers and Vegetable Cutter (" Aruvamanai " in Tamil ) :

Still Jar and Cutter is used in Tamil Nadu........my mom loves it .That was given by her for our marriage . I use cutter for cutting chicken or mutton...........very sharp and comfortable .




11 ) Murukku Press , Hand Juicer , Small copper bottom pan ,Beater ,Pealer ,Coconut Grater ,Forks,Butter Spreader ,Tongs and Knife .

I love savories ........which made to love press .My hubby loves idiyappam .........hv a perfect moulds......... . Juicer is still in use in few sweet homes .






12) I Love to take food in these plates,highly comfortable ..........childrens will definetly enjoy having food in them .Small plate is my daughter's....my mom gave her .Plate with holes will help to drain water while cooking rice in pots . Previously i used pots to cook rice .Still few in tamilnadu cook in pots including my family.
Love this ladle while making poori's and laddu's .






13) Thookuvali , Lunch Box , Kid's glasses :

This thookuvali is still used widely in tamilnadu villages for getting coffee or tea .Even today , some farmers use them to carry their lunch .Silver tea filter will stand for years.Kid's glasses are really safe and comfortable for them .





14 ) Spices Box / Anjaraipetti in Tamil :

Very useful kitchen vessel.......love them .






15 ) KULI PANIYARAM TAWA :

This vessel is made of " INTHALIYAM " . It weighs heavy . I love paniyaram both sweet and karam . Hope it is the most popular one in Tamilnadu.



These are only few of them,which i like the most .Still my treasures continue.........................

2008/12/05

TOMATO KURMA


INGREDIENTS:

Tomato -4 (medium)
Onion - 2 large
Garlic cloves - 6 nos
Ginger - 1 small piece
Grinded Coconut-1 tbsp
Garam Masala - 1/2 tsp
Mustard,Jeera - 1/2 tsp
Biriyani leaves - 1
Salt to taste
curry leaves
Chilli powder - 1 1/2 tsp
Coriander powder ,turmeric powder - 1/2 tsp

METHOD OF PREPARATION:

1) Heat oil in a kadai.Once hot,add mustard seeds,jeera.When it splutters,add chopped ginger and garlic fry till garlic becomes tender.Add curry leaves and saute for a minute.
2) Add chopped onion and fry till onion becomes golden brown.
3) Add chopped tomato and saute till mixture forms thick gravy.
4) Add chilli powder,salt,garam masala,turmeric powder and coconut.Fry for 2 minutes till the raw smell leaves.
5) Add little water and allow to boil.Leave in slow flame.Turn off the flame when the oil separates. Add coriander leaves before turning off.Serve hot with chapathis,poori.

2008/12/04

RED CHANNA DAL KURMA


INGREDIENTS:


Onion(big)-2
Tomato-2
Cumin Seeds-1/2 tsp
Mustard seeds-1/2 tsp
Curry and coriander leaves
Sambar powder-2 tbsps
Turmeric powder-1/2 tsp
Salt to taste
Red channa dal - 2 cups


TO GRIND FOR MASALA:

Onion-1,Tomato-1,jeera-1 tsp,grated coconut-4 tbsps


METHOD OF PREPARATION:


1) Soak channa dal in water for 6-8 hours.Pressure cook them for 3-4 whistles.
2)Heat oil in a kadai.Add mustard seeds,cumin seeds,curry leaves.When it splutters
add finely chopped remaining onion.Fry till onion is part-cooked.
3)Then,add chopped tomato and fry them till tomato mixes well with onion.
4) Then add sambar powderand salt.
5)Add grind mixture to it.Leave to boil.
6) Then add boiled channa dal to the kulambu.Stir slowly.Cover with a lid.Leave in slow flame until oil separates out.Add coriander leaves before taking from the flame.Serve hot with Rotis or pooris.

This goes to "CWF - LB : Chickpeas", hosted by Nithubala and started byKiran.

2008/12/02

POTATO APPLE KURMA





INGREDIENTS :



  • Potatoes - 1/4 kg
  • Salt to taste
  • Mustard-1/4 tsp
  • Jeera-1 tsp
  • Curry leaves
  • Green Apple - 1 (optional)
  • Onion - 1 big
  • Tomato - 1 
  • Coriander leaves - few
TO GRIND:

Green chillies-2
Fennel seeds- 1 tsp
Kuskus-1/2 tsp
Coconut pieces - 6



METHOD OF PREPARATION:

1) Heat oil in a pressure cooker. Add mustard seeds and jeera ,when it splutters add sliced onion and tomatoes. Sauce till tender.




2) Add the grinder masala to it.




3) Add Chilli powder, Turmeric powder. Mix it well.




4) Then add potato and cut apples to it.








5)  Add little water and pressure cook for 3 whistles.



6) Allow the steam to leave and check for consistency. Turn off the flame. Garnish it with Coriander leaves.

Serve hot with rice or rotis.