Sunday 2 October 2016

KADALAI PARUPPPU OPPUTTU/CHANNA DAL SWEET FLATBREAD


First of all, I am wishing  Grand Navaratri Celebrations, to  everyone!!!


This sweet dessert is dedicated to Navaratri festival. This special sweet is known as opputu in Tamilnadu. It is named differently in various states of South India. Even though it has different variations and names, basically, it is loved by all folks.

Nutritious and delicious..!

There are  two basic versions in Tamil Nadu.  One is made with coconut and jaggery. Another one is dal with jaggery. The dal used for this opputtu is channa split dal.

 

Ingredients:

Chana dal 100 gms
Jaggery 100 gms
Cardamom powder half spoon or cardamom pods 5 nos
Ghee or sesame oil to toast two tablespoons.

For outer covering:

Maida /all purpose flour 100 gms
Turmeric half spoon or one pinch
Dry maida one spoon
Butter sheet or banana leaf
Oil to grease.
Salt a little

Procedure:

Pressure cook chana dal for two whistles. Mind it should be cooked but not mashed. 
Set aside to cool down and drain the water.
Scramble the jaggery to a coarse powder.
Crush cardamom seeds to a coarse powder.
Transfer the jaggery powder, chana dal, cardamom powder to a mixer and blend them to a thick paste without adding water.
Make lemon sized balls.
Keep aside.

In a dry bowl, add maida, salt and turmeric and a spoon of oil.
Mix well in a dry condition.
Add adequate water  and ghee to knead into a soft, loosen and non-sticky dough.

Divide the dough into equal portions.
Take one portion of dough and place the greased butter paper.
Simply spread it to a circle using the fingers.
Place the sweet ball in the centre of the spread.
Close the dough packing the ball without gap.
Remove the extra portion.
Spread it gently into a flattened disc.
Repeat the process.

Heat the dosa pan and transfer the disc to the dosa pan from the sheet.
Drizzle ghee or sesame oil over and around.
Let it be cooked over a medium flame.
Flip the other side.
Cook both sides well.
Repeat the process.

Your delicious opputtus are ready  to serve hot.
Offer them to our Divine mother with abundant love and Enjoy..!!






Saturday 1 October 2016

FINGERMILLET DUMPLINGS/RAGI PANIYARAM

Ragi paniyarams/Finger millet dumplings  are the interesting and versatile dish of our people and they assured to have the millets in their regular diet. They are always trying to make the difference in their culinary arts to feed their loving beings without boredom. They make their people surprise of their food .

Finger millet flour is available in all grocery stores.  They are freshly prepared and packed. Do check the date of the manufacture whether it is latest. You can buy the fine quality finger millet flour from departmental stores and online stores.



Ingredients:

Finger millet flour 500 gms
Urad dal whole 100 gms
Fenugreek seeds one spoon
Sesame oil two tablespoons
Salt to taste


Procedure:

Soak urad dal with fenugreek seeds for three hours.
Grind the dal to a smooth and soft batter adding adequate water.
Mix the finger millet flour with the batter adding adequate water and required salt
Allow to ferment for overnight or seven hours.
Heat the paniyaram pan and pour few drops of sesame oil in every slot of the pan.
Pour the batter into each slot and cover with the lid.
Now the dumplings/paniyaram flow up with pours.
Using a long needle , turn the paniyaram/dumpling to the other side.
Allow to cook both sides golden brown over a medium flame.
Remove the paniyarams from the pan and collect in a serving bowl.

Coconut chutney/peanut chutney/onion chutney/sambar are the best accompaniments.









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

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