Thursday 29 September 2016

SAMAI CRISPY DOSAIS/LITTLE MILLET DOSAIS

Little millet Dosais are so tasty as normal rice dosais.  Millet dosais are more delicious and nutritious than rice dosais. Organic millet flours are selling in all grocery stores.

How to make the little millet dosas?

Ingredients:

Little millet flour 500 gms
Urad dal 100 gms
Fenugreek seeds one spoon.


Procedure:

Soak urad dal and fenugreek seeds for three hours
Grind to a soft and fine batter in the grinder with adequate water.
Transfer the flour in a broad vessel and add the batter
Add adequate salt and mix well.
Close with the appropriate lid and leave the batter overnight to ferment.
Next morning, the batter is well fermented.
Heat the dosa skillet and rub the peeled off shallot over the skillet in a low flame.
Using a spatula, spread the dosa batter on the skillet.
Allow to cook for a minute.
Now the dosai is formed as lacy and golden brown.
Sprinkle oil around the dosai.
Flip the other side of the dosai.
Remove the dosai from the skillet and collect in a dry plate.
Repeat the process as per your need.

Any chutny, sambar or kuruma can be the best accompaniment to this dosais.

Wednesday 28 September 2016

BOILED PEANUTS TAMARIND KUZHAMBU


A Perfect blend of boiled peanuts and chayote in the tamarind base is so delicious with hot steamed rice and especially Ragi Kali. (Finger millet Kali).


Ingredients:

Boiled peanuts one cup

Chayote half peeled off and chopped into cubes one cup
Coconut gratings one cup
Tamarind one marble size 
Jaggery one piece
Fenugreek powder half spoon
Salt to taste
Red chilly powder one spoon
Coriander powder one tablespoon
Cumin seeds powder one spoon
Turmeric powder one spoon
Garlic pods two
Roasted poppy seeds powder one spoon
Fried Bengal gram one tablespoon
Asafoetida one pinch
Shallots one cup
Curry leaves twelve nos
Coriander leaves finely chopped quarter cup
Tomato one chopped
Sesame oil one tablespoon
Mustard seeds one spoon

Procedure:


Pressure cook the raw peanuts with a little salt with two whistles and
set aside.
Peel off the half  chayote and cut into cubes.
Blend  grated coconut, garlic, jaggery, tamarind, fried Bengal gram with adequate water into a fine paste.
Heat a wok over a medium flame with sesame oil.
Add mustard seeds to crackle.
Followed by shallots or onion of your choice, curry leaves,
Saute' until translucent.
Add  tomato dices,turmeric, coriander powder, Red chilly powder, asafoetida. fenugreek powder and give a quick stir in a low flame.
Take care to avoid burning of the powders. It is better to switch off the flame and add these powders.
Add chayote cubes and boiled peanuts.
Transfer the coconut mixture to the wok and adjust the consistency with adequate water.
Add salt to taste.
Allow to boil in medium flame until the chayote cubes well cooked.
Check the salt
Once the gravy consistency reaches, switch off the flame.
Add coriander choppings.
Pour one tablespoon of sesame oil over the gravy.

Are you ready to have this yummy gravy with hot steamed rice /Finger millet kali? The medley of the flavours of tanginess, sweetness,  and spiciness of this kuzhambu  must be perfect. take care.




















The super taste will fetch you out of the world.

Do give a try!















Tuesday 27 September 2016

BARNYARD MILLET CRUNCHY PAKORAS

Barnyard millet crunchy pakoras are the crunchy and tasteful snack for ensuing monsoon evenings.

We are becoming millet lovers , innovating and experimenting various versatile versions to introduce these millets replacing the polished rice in our day to day food. This is one of the versatile snacks, you crave for.

How to make crunchy pakoras?





Ingredients:

Barnyard millet flour 100 gms
Besan flour 200 gms
Cooking soda one spoon (small)
Salt to taste
Bellary onions chopped two cup
Green chillies three finely chopped
Curry leaves half cup finely chopped
Coriander leaves finely chopped half a cup
Ginger gratings one spoon
Fennel seeds one spoon
Mint leaves half cup
Tender adamant creeper (Pirandai Bits) quarter cup 
Sesame oil to deep fry

Procedure:

In a dry bowl, mix the besan flour, cooking soda, salt, barnyard millet flour well.
Add water little by little to  knead pakora dough (tight) consistency.
Incorporate all the items such as onion, green chillies, ginger gratings, fennel seeds, coriander leaves, curry leaves, mint leaves and tender adamant creeper stems with the dough.
Heat the sesame oil over a medium flame.
Once the oil attains the deep frying temperature, Drop the rough sized portions of the dough  using  fingers.
Allow to deep fry to golden brown and crispy texture.








 






RIDGE GOURD PEPPER STIR FRY

Ridge gourd is packed with nutrients abundantly. since it is a low-calorie veggie, it is highly recommended to support weight loss of everyone who wishes to get a slimmer body. It is a high water store-house naturally.It contains high beta carotene so that it gives clear eyesight.

Being  low cholesterol and high fiber veggie, it is good for heart patients.

It is a blood purifier.

Riboflavin, magnesium, iron, thiamin, vitamin c and zinc and so many nutrients and minerals are loaded in the ridge gourd.

Do view how to make Ridge gourd pepper stir fry:

Ingredients:

Ridge gourd two nos
Pepper one spoon
Sesame oil one tablespoon
Coriander leaves half cup finely chopped
Shallots or onion bits half cup
Green chilly one
Curry leaves 10 nos
Mustard seeds one spoon
Cumin seeds one spoon
Salt to taste
Turmeric one spoon


























Procedure:

Wash the ridge gourd and peel off the veggie.
Cut them into half-inch discs.
Heat the frying pan with sesame oil.
Add mustard seeds to splutter
Add shallots or onion bits, curry leaves, green chilly.
Saute' for a while.
Add turmeric.
Add the ridge gourd discs and saute' till the turmeric spread in the discs evenly.
Sprinkle salt to taste.
Since it is a high water content. you need not add water. just sprinkle water over the discs.
Close with lid.
Let it cook for five minutes on a low flame
Open and sprinkle pepper powder.
Add chopped corianders.
Add shredded coconut (optional)
Switch off the flame.
Give a good stir.

Yummy Ridge gourd pepper stir fry is ready to have with curd rice/meals.

























ridR

PEPPER RASAM/MILAGU RASAM

Pepper rasam is so easy to make and it is very soothing and healthy for the persons affected by severe cold and cough. It is a good home remedy to render support to the sufferers of cold. 

During the winter season, this rasam makes comfortability in the digestive system and the respiratory system. Why don't you comfort yourself to fend off a cold day with a hot cup of pepper rasam?


Ingredients
 

Pressure cooked dal one cup
Turmeric one spoon
Roasted pepper powder one spoon
Coriander leaves finely chopped half cup
Sesame oil one tablespoon
Mustard seeds one spoon
Asafoetida one pinch
Curry leaves one sprig
Red chilly one
Tamarind extract  two cups
Jaggery one small piece
Salt to taste

Procedure:

Mash the cooked dal with two cups of water.
Add coriander leaves to the dal mixture and stir well to infuse the fine aroma of coriander leaves.
Heat the sesame oil in a pan over a medium flame.
Add mustard seeds to pop up
Add red chillies (slit) and curry leaves
Switch off the flame to avoid burning.
Add a generous pinch of asafoetida.
Add half spoon of turmeric.
Now switch on the flame and add tamarind extract.
Add jaggery and salt.
Allow to boil for some time.
Add the dal mixture and check the salt and taste.
Adjust the salt.
Add one spoon of roasted pepper powder and allow to start boil over the sides of the pan.

Switch off the flame.

An aromatic, hot rasam is ready to have with hot steamed rice. You can have it as a soup.
A perfect drink for monsoon and winter days.









Monday 26 September 2016

THIRATTUPAL/PALKOVA/MILK SWEET

This milk dessert is popular in Tamil Nadu. 




Ingredients:


Fresh cow milk two lit.
Sugar 150 gms
Cardamom five pods.


Procedure:

In a pressure cooker (5 lit capacity), bring to boil the fresh cow milk.
Simmer the flame to avoid overflow. and burning at the bottom.
The milk should be condensed in low flame, for three hours.
Keep on stirring in between.
After three hours. notice the condensed milk up to 50 % of the cooker.
Add sugar .
Let it boil for another fifteen minutes in a simmer level of flame.
You can carry out other household works in the kitchen but keep an eye on the boiling milk.
Another point is that the milk now turns light brown in color.
Transfer the boiling milk to the big pan and bring to boil.
This avoids burning around the cooker and the burning smell infused into the milk.
The condensed milk is now rolling into solidification.
Now Crush the cardamom seeds and add to the milk.
Give a quick stir and switch off the flame.
Allow to cool.
Transfer into any packing container.

This is a traditional sweet We always crave for. 



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