Saturday, 10 September 2016

KAIKUTHAL ARISI IDLIES/HAND-POUND UNPOLISHED RICE IDLIES

Food experts state that the benefits of kaikuthal arisi/hand-pound unpolished rice have enormous nutrients. It is believed to control the blood sugar levels, as it releases sugar slowly into the blood and also has a well-balanced amount of nutrients like fibers, protein and iron. The selenium present in the hand-pound rice also reduces the risk of serious illnesses like cancer of the large intestine, cardiac diseases and arthritis. The  high amount of magnesium keeps the nervous system healthy and helps fighting asthma. It keeps the cholesterol levels under control too. It also has phytonutrients that help to prevent breast cancer.

kaikuthal arisi/hand-pound unpolished rice is light brown in colour. This fantastic rice and urad dal with methi seeds are put together to make the soft fluffy idlies that satiate senses and pamper your taste buds.

Availability : Variety of hand pound polished rice are available in online stores now. Cold pressed oils like sesame oil, groundnut oil and mappillai chamba rice (black rice) kitchadi chamba, hand pounded unpolished rice (brown rice) and all organic millets and millet flours ahand poundedded dals  are available. naturally yours, an online store. They are taking international orders through email.

The procedure of soaking, proportion, texture is the same as we do in making regular polished rice idlies. but the taste and the appeal of brown colour in this kaikuthal arisi are remarkable.








How to make these healthy kaikuthal arisi idlies?

Ingredients

kaikuthal arisi/hand-pound unpolished rice 400 gms
Deskinned or jelabi whole urad dal 100 gms
Salt needed
Fenugreek/methi seeds one full spoon
Adequate water for rinsing and soaking

Procedure:

Rinse the rice one time and soak for two hours
Soak urad dal and fenugreek seeds for 45 minutes
Grind the urad dal with fenugreek seeds with limited water to a smooth consistency.
Grind the rice to a coarse texture with required water.
Add rock salt with rice itself to grind.
Collect in a big vessel and mix well with hands so as to combine together.
Close with a suitable lid.
Allow to ferment overnight or eight hours.
Now the batter is puffed up.
Mix well and grease the idli mould and pour the batter in every slot.
Allow to steam for eight minutes.















Yummy light brown idlies are ready to have. The best alternative with low glycemic index is used instead of regular rice. 
The taste is high.
Surrender to the taste of difference..!






SPICY BABY POTATOES

Spicy potatoes are the best accompaniments to any meal. Kids and adults will love to have with these spiced potatoes.





Let us try to make these spicy baby potatoes!!

Always choose genuine, fresh and round baby potatoes for this curry.

Ingredients:

Baby potatoes 12 nos
Bellary onion one chopped one
Green chilly one sliced rounds deseeded
Ginger gratings one spoon
Curry leaves one sprig
Mint leaves one handful
Coriander leaves optional one handful




for Tempering:

Sesame oil one tablespoon
Mustard seeds one spoon
Curry masal powder one spoon (readymade)
Red chilly powder half spoon(you can add more as per your choice)
Turmeric powder one spoon
Asafoetida one pinch
Fennel seeds one spoon
Salt to taste
Pepper powder (coarse) one spoon

mustard seeds and fennel seeds, pepper powder and salt,
 curry masal powder, turmeric powder and red chilly powder.


Procedure:

Wash the potatoes well.
Pressure cook these potatoes with three whistles
Keep aside to cool down.
Peel off the potatoes.
Heat the wok with sesame oil over a middle flame.
Add mustard seeds to pop up
Add Fennel seeds.
followed by green chilly, onion, curry leaves and mint leaves.
Add turmeric powder.
Saute well until the onion grates turn golden brown and translucent.
Add potatoes and saute them until the tempering oil is coated on the potatoes.
Simmer the flame.
Now sprinkle curry masal powder, red chilly powder, pepper powder and salt.
Mix well using a spatula until all the spices coated around the potatoes evenly.
Garnish with baby mint leaves and coriander leaves.
Switch off the flame and transfer the spiced potatoes to the serving bowl.









Delicious spiced baby potatoes are ready to have with any meal.

Give it a try.!!!!!

Fast cooking method.!!! Simple .!!!!






MOONG DAL GREEN CURRY

This posting is about poonnanganni greens that are rich in Iron contents and protein. It is good for lactating mothers, kids and youngsters and adults. It promotes the fair complexion, good healthy eyes and clear vision and supports for the healthy glow of the hair. 

We never miss these greens when we see the greens with the street vendors, market or any vegetable section of departmental stores.

It tastes excellently with lentils. I am sharing the fantastic side dish using these greens with moong dal.

Ingredients:

Moong dal 100 gms
Ponnanganni greens leaves two cups
Ghee one tablespoon
Cumin seeds one spoon
Shallots peeled off and chopped half cup
Curry leaves one sprig
Green chillies two split
Tomato half
Sesame oil one tablespoon
Turmeric one spoon

Procedure:

Dry roast the moong dal and cook in a pan with water.
Add water more whenever necessary to cook without burning.
Please be in the kitchen and take care to cook this dal without burning.
Add turmeric and few drops of castor oil.
Clean and wash the green leaves and chop them.
Add these greens, tomato half, green chillies and salt.
Stir gently and allow to cook for ten minutes.
Temper with mustard seeds, shallots and curry leaves in sesame oil as usual, in a tempering pan.
Transfer the fried ingredients into the dal green mixture.
Add one tablespoon of ghee and transfer the curry into a serving bowl.

You can have this curry with hot steamed rice, chappathies.

Do try out and welcome your esteemed feedback.

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