LEMON SANTHAGAI/LEMON RICE STRINGHOPPERS

This is an another variant of santhagai recipes.

Very easy to cook. no onion. made with  few ingredients.

Let's proceed to make this quick fix lemon santhagai.

Do note that I am using boiled rice string hoppers to tweak methods of yummy dishes.

Ingredients:

Boiled rice santhagai plain three cups

Lemon one

Cilantro leaves one cup chopped

Curry leaves one sprig

Red chillies two

Mustard seeds one spoon

Urad dal one spoon

Asafoetida one pinch

Sesame oil one tablespoon plus one spoon

Procedure:

to make santhagai:

Soak boiled rice for three hours and grind with salt required and adequate water.

The batter is little bit thinner to the. idli consistency

Pour the batter in idli slots and steam them for seven minutes.

Squeeze the idlies filled in santhagai press.

collect the string hoppers in a dry bowl.

Loosen santhagai by mixing lemon juice and one spoon of sesame oil into short bits.

Heat the frying pan with sesame oil.

Add mustard seeds to crackle.

Add urad dal, red chillies and curry leaves.

Add asafoetida.

Simmer the flame.

Add turmeric and give a quick stir.

Transfer the santhagai and stir again.

Give a stir to infuse all the ingredients.

You can switch off the flame.

Check the salt. if needed sprinkle powder salt.

Add cilantro leaves and mix gently.

Traditional and yummy santhagai. may be tweaked with varying ingredients of your own way. That's all. You will become a wonder chef!

BROKEN WHEAT SAMBAR MEAL/ONE POT WHEAT SAMBAR MEAL

Studies reveal the nutritious value of wheat to be extremely important to our healthy living. It lowers blood cholesterol and regulates blood glucose levels in diabetic people. If you wish to get the maximum nutrient value of wheat, it is better to choose whole wheat grains or broken wheat rather than refined flours. If you buy and use the whole wheat or broken wheat, you are assured of all nutrients of the germ, endosperm as well as the bran. The nutrients packed with whole wheat/broken wheat are vitamin B complex, vitamin E, folic acid and minerals like manganese, magnesium and zinc.  

Wheat thereby assures a healthy meal. It is rich in fiber. 

It controls obesity, especially in women.

It improves body metabolism.

Prevents gall-stones.

It promotes women's gastrointestinal health.

Protective against Breast cancer.

It prevents childhood Asthma.

It treats coronary diseases.

It supports cardiovascular system in postmenopausal women. 

It is a great source of energy with low glycemic index.

Rich source of vitamin B1 and B2.

Broken wheat can be cooked just like rice and as so many variety rice.So it is replaced the rice.

Be it with curd or dal or gravy it is an enjoyable delicious meal to us.

There are many recipes with broken wheat. I am posting one of them here. 

How to prepare one pot meal of Sambar broken wheat meal?

Ingredients:

Broken wheat 200 gms

Toor dal 75 gms

Sesame oil one tablespoon

Bellary onion one chopped

Turmeric one spoon

Sambar powder one tablespoon

Curry leaves one sprig

Asafoetida one pinch

Mustard seeds one spoon

Radish discs (Peeled off and cut)

Tomato medium size or hybrid tomato of your choice.

Tamarind extract one cup

Salt to taste

Cilantro leaves one cup

Procedure:

Heat the pressure cooker (5 lit) and pour sesame oil over a medium flame.

Add mustard seeds to splutter

Add shallot or Bellary onion, curry leaves and turmeric and saute till the onion turn translucent.

Add radish discs and tomato dices

Saute well.

Add sambar powder and asafoetida.

Pour the tamarind extract.

Add little cube of jaggery( Optional)

Allow to boil for a few minutes.

Meanwhile Wash the broken wheat and Toor dal two times and add adequate water( Four cups of water)

Transfer the wheat and dal mix with water to the boiling tamarind extract.

Add salt.

Allow to boil for five minutes.

Close the lid and place the weight.

Allow three whistles and simmer the flame.

Allow one more whistle in a simmer level.

Switch off the flame.

Keep aside to cool.

Open the lid. Toss two spoons of cow ghee or sesame oil as per your choice. Give a gentle stir. 

Serve hot. Enjoy more. Acquire slim beauty and strength.

:)

KALAAN SANTHAGAI/MUSHROOM RICE STRING HOPPERS

Let us view how to  make mushroom string hoppers/kalam santhagai.

Ingredients:

Santhagai  500 gms

Bellary onion one finely chopped

Green chilly one

Curry leaves one sprog

Mint leaves half cup

coriander leaves finely chopped half a cup

Button mushroom 250 gms washed. cleaned and chopped

Lemon half

Mustard seeds one spoon

Sesame oil one tablespoon

Pepper powder one spoon

Cinnamon one

Cloves three

Ginger gratings one spoon

Turmeric half spoon

Red chilly powder one spoon

Salt to taste

Procedure:

Mix lemon juice and one spoon of sesame oil with steamed rice string hoppers well. Santhagai becomes soft, non-sticky and shortened. Set aside.

Heat the frying pan with sesame oil.

Add mustard seeds to splutter

Add onion, green chilly, curry leaves and ginger grates.

Saute for a few minutes till the onion turn transparent.

Add cinnamon and cloves.

Add red chilly powder and turmeric.

Add chopped mushrooms and saute for five minutes adding salt.

Once mushroom cooked (don't add water), add string hoppers.

Switch off the flame.

Saute and incorporate all the ingredients together.

Sprinkle pepper powder, coriander leaves and mint leaves.

Mushroom santhagai is ready to have.

BANANA FLORETS THUVAYAL/CHUTNEY

This is by far the best among all the  yummy thuvaiyals(chutneys) of the Kongu region, that goes very well with south Indian main dishes i.e., idlies, dosais, oothappams, paniyarams, idiyappam, appams and all variety rice and hot steamed rice  Banana blossom(inflorescence) is known as Vazhaipoo in Tamil. It has numerous health benefits. It is good for diabetics. It treats ulcers and menstrual cramps. It increases haemoglobin content. 

Though it is a time-consuming process to remove certain parts from each floret, the health value of this blossom is abundant,so it is more worth cleaning and processing.  

Beyond the medicinal values, its taste is such that you will surrender your senses.

Let me share the preparation of this yummy thuvaiyal:

Ingredients:

Vazhaipoo one(banana inflorescence)
Fried Bengal gram 50 gms
Shredded coconut one cup
Salt to taste
Tamarind one marble size ball
Jaggery one small cube.
Asafoetida one pinch
Curry leaves one sprig
Red chillies one
Cleaned banana florets one cup( chopped using scissor)
Sesame oil one tablespoon
Bellary onion half chopped
Garlic pod one
Turmeric half spoon

Procedure:

Heat the frying pan with sesame oil.
Add red chilly, onion pieces,curry leaves 
Saute until the onion turns translucent.
Add banana floret chops and fry until turn golden brown.
Add shredded coconut, fried Bengal gram and garlic pod.
Add salt and jaggery.
Sprinkle asafoetida.
Set aside to cool.
Blend with adequate water to make a coarse paste.

Transfer the paste to a serving bowl.

Yummy treat with hot steamed rice tossed with one spoon of ghee.
Challenging the world's yummiest treats!!! Bang!!!


Note: Remove the  transparent chip like petiole and stigma from each floret and collect all the cleaned florets in a plate . Chop the florest)( view the images for reference)

Apply coconut oil over your hands and start the process.

Don't bother about the decolorization while processing the cleaning.  It is due to the exposure of flowers to the air. The change in color doesn't spoil the taste.

BARNYARD MILLET RIBBON PAKODA

Barnyard millet is known as kuthiraivali in Tamil, Oodalu in Kannada, Odalu in Telugu, Jhangora in Hindi and Kavadapullu in Malayalam. Like other millets are rich in fiber, a good source of zinc and manganese; antioxidantt; a good source of B complex vitamins. It supports weight loss; good for diabetic patients, ; It is lower in carbohydrates and higher in energy value among all the millets.

So, don't miss this millet. enjoy the taste and acquire the health benefits form this great wonderful cereal.

There are so many recipes using this barnyard millet. Out of these recipes , I chose this snack for your reference. 

How to make ?






Ingredients:

Barnyard millet flour 300 gms

Fried Bengal gram flour 150 gms

Salt to taste

Asafoetida one pinch

Sesame oil one spoon

Adequate water

Black sesame seeds one tablespoon

Ajwain seeds one tablespoon

Red chilly powder one spoon

Sesame oil to deep fry

Procedure:

Mix all the ingredients barnyard millet flour, fried bengal gram flour, red chilly powder, asafoetida, salt, sesame seeds, and ajwain seeds

Knead the flours with adequate water to a soft dough.

Heat the sesame oil in a frying pan.

Squeeze the portion of dough filled in ribbon press in the oil directly.

Allow to deep fry.

Flip other side using spatula carefully.

When the sound of the hot oil ceases. and the oil bubbles subside, take out the ribbons and collect in a dry plate.

Repeat the process until the dough exhausts.

Break the ribbons and keep aside to cool.

Store in an airtight container.

Note : Don't add oil while kneading this dough. The result is more crunchy and crispy. The ribbons doesn't absorb oil. It is good for elders and kids.

Adding ajwain seeds  is for easy digestion and comfort tummy eventhough have more.

Crunchy and tasty barnyard millet ribbon pakodas are ready to have.