Tuesday 11 October 2016

BARNYARD MILLET OOTHAPPAM/ KUTHIRAIVALI OOTHAPPAMS

Ingredients:

Barnyard millet flour 500 gms
Whole jelabi urad dal 100 gms
Fenugreek seeds one spoon
Adequate water
Salt to taste

Procedure:

Wash and soak urad dal and fenugreek seeds for three hours.
Grind the urad dal and fenugreek seeds with adequate water into a smooth batter.
Take the barnyard flour, salt required and urad dal batter with adequate water in a vessel and mix well.
Cover the vessel with the lid.
Allow overnight or eight hours to ferment.
Heat the dosa pan  over a medium flame.
Pour the batter and spread into a thick circle.
Drizzle one spoon of sesame oil over it.
Cover the oothappam with a lid.
Allow to cook on a medium heat.
It is not necessary to flip over. It is cooked well since we cover the oothappam with lid.

.
Hot soft and spongy barnyard oothappams are ready to enjoy with mint chutney. really superb..do try it out!








TOMATO DAL/THAKKALI PARUPPU

A delicious accompaniment with south Indian breakfasts!

Simple to make! perfect match with idlies!

Tomato dal! Do you ever try this!

Just view how to make1

Ingredients:

Toor dal or Mysore dal 100 gm
Tomato medium size four
Cumin seed powder half teaspoon
Mustard seeds one spoon
Bellary or shallots half cup
Curry leaves one sprig
Asafoetida one pinch
Coriander leaves finely chopped half cup
Sesame oil one tablespoon
Turmeric one spoon
Red chillies three split
Salt to taste

Procedure:

Pressure cook Toor dal/Mysore dal with turmeric, adequate water and few drops of castor oil (three whistles).
Cut the tomatoes into small dices.
Chop the onion or shallots
Collect all the ingredients in a broad plate.
Heat the frying pan with oil over a medium flame.
Add mustard seeds.
When the mustard seeds start to crackle, add onion, curry leaves and red chillies.
Saute for a few seconds until the onions turn translucent.
Add Tomato diced and saute till the tomatoes become mushy.
Transfer the cooked dal and adequate water
Add salt and allow to boil.
Rub the cumin seeds with your palms and add.
Sprinkle asafoetida
Finally, add chopped coriander leaves.
check the salt and adjust the taste.

Tomato dal is ready to have with Idlies






Monday 10 October 2016

PACHAI PAYIRU SUNDAL/WHOLE GREEN GRAM SUNDAL

Easy to prepare !

A protein- packed snack!

Sundal, of course! 

I love making whole green gram sundal as much as I love eating it. I chop onions, green chillies, curry leaves, coriander leaves and coconut gratings and add to the boiled whole green lentils with tempering. The hint of asafoetida enhances its rich aroma. 

The mouth-watering aroma will sweep up to the living room. Irresistible!

It can get into everyone's taste buds subtly.

Let's make this nutritious sundal for this special festival day Ayudha Pooja:


Ingredients:

Whole green gram one cup
Adequate water (2 cups)
Salt one pinch
Turmeric half spoon
Shallots half cup
Green chillies two split
Sesame oil one spoon
Mustard seeds one spoon
Curry leaves one sprig
Coriander leaves finely chopped quarter cup
Ginger gratings one spoon
Shredded coconut half cup

Procedure:

Always prefer country whole green gram. It is available in all grocery stores and departmental stores.
It is so delicious and having an excellent aroma when cooking.
Cleaned and stoneless whole green gram is available in the stores.
Wash and soak the whole green gram for one hour.
Pressure cook up to three whistles and simmer for five minutes.
Set aside to cool.
Chop the shallots and cut the green chillies.
Shred the ginger and coconut.
Heat the frying pan with oil over a medium flame.
Add mustard seeds to splutter.
Add shallots, green chillies and curry leaves and ginger gratings.
Sprinkle asafoetida over them.
Saute a while till the shallots turn translucent.
Transfer the cooked whole green lentils.
Give a gentle stir
Adjust the salt, if needed.
Mix the shredded coconut and coriander leaves gently.

Hot pachaipayiru sundal is now ready to offer for Ayudha Poojai
We can cook this whole gram sundal  as an evening snack. It is good for everyone.
Perfect healthy Sundal..!!!!!!!

























Saturday 8 October 2016

KODOMILLET IDLIES/VARAGU IDLIES

Do try Kodo millet idlies ! They are looking dull yet soft and tasty combining with any south Indian side dishes such as coconut chutney, sambar, coriander chutney or thuvayal. 

How to make these soft idlies?

Ingredients:

Kodo millet fresh flour 500 gms
Urad dal (whole) 100 gms
Fenugreek seeds one spoon
Salt to taste

Procedure:

Wash and  soak the urad dal with fenugreek seeds with adequate water for three hours.
Grind the urad dal and fenugreek seeds to a smooth and soft batter.
Mix the flour with this batter adding salt.
Add adequate water to an idli batter consistency.
Close with the lid and set aside to ferment for eight hours/overnight.
Mix well and pour the batter in idli mould and steam them in an Idli maker for eight minutes over a medium flame.
Remove the idlies from the mould using a wet spoon.
Collect in a serving bowl or hot pot.

Kodo millet idlies are ready to serve with the side dishes of your option..coconut chutney is the best choice to me.







FOXTAIL MILLET CURD MEAL

There are so many twists in making foxtail millet meal. One of these versions is foxtail millet curd meal. It goes very well with cabbage porial.

How to make?



















Ingredients:

Foxtail millet palin meal two cups
Fresh curd three cups
Shallots or bellary onion fine pieces one cup
Ginger gratings one spoon
Asafoetida one pinch
Red chillies three (split)
Curry leaves one sprig
Sesame oil one tablespoon
Mustard seeds one spoon
Cumin seeds one spoon
Cilantro leaves half cup
Salt to taste


Procedure:

Pressure cook foxtail millet with adequate water upto three whistles.
Keep aside to release the pressure.
Heat the frying pan wih sesame oil over medium flame.
Add mustard seeds to sputter.
When the mustard seeds starts to splutter, add shallots/bellary onions, red chillies, curry leaves and ginger gratings..
Saute until the onion turns transparent.
Add cumin seeds.
Add fox millet meal and salt together.
Incorporate all the ingredients together.
Sprinkle asafoetida over the meal.
Switch off the flame.
Wait for five minutes to cool down.
Add curd and mix well.
Finally add cilatro leaves.
Check the salt. 
Adjust the taste if salt needed.

Foxtail millet curd meal is ready to serve.
Cabbage porial is pairing very well with this meal.


KODO MILLET DUMPLINGS/VARAHU PANIYARAM

It is so simple to make. A versatile main dish that accompanies with any side dish!!!!
It replaces rice as it has low glycemic index and tastes excellent.




How to make?
Kodo millet flour is easily available in departmental stores.

Ingredients:

Kodo millet flour 500gm
Whole urad dal 100 gms
Fenugreek seeds one spoon
Sesame oil to drizzle
Salt to taste
Adequate water

Procedure:

Wash and soak urad dal with fenugreek seeds for three hours.
Grind the soaked urad dal and fenugreek seeds with adequate water into a smooth and soft batter.
Mix the flour and urad dal batter, salt and adequate water in a dry bowl.
Blend well to get a soft batter.
Cover with lid.
Keep aside to ferment overnight or seven hours.
Heat the paniyaram pan over a medium flame.
Pour half spoon of oil into every slot and pour the batter in every slot using a spoon
Cover with a lid.
Allow to cook for a couple of minutes.
Flip over the paniyarams to the other side.
Allow to cook until the paniyarams get golden brown all over the sides.
Transfer the Paniyarams to a dry serving bowl now, using a long needle.
The golden brown yummy paniyarams are ready in your table to have..!!!
A perfect pair with coconut chutney.


Friday 7 October 2016

PONNANGANNI THUVAYAL/COPPER LEAF CHUTNEY

The recipe that suits well with idlies, dosais and oothappams and rice..!

Ingredients:

Copper leaf leaves two cups
Garlic pods two nos
Tamarind one marble size
Bengal gram one tablespoon
Shredded coconut one cup
Salt to tsste
Asafoetida one pinch
Jaggery a small piece
Red chillies three
Sesame oil one tablespoon

Procedure:

Heat a frying pan with oil over medium flame.
Add red chillies, greens and saute for few minutes until the leaves shrink.
Add coconut gratings, bengal gram, garlic pods, tamarind, jaggery, salt and asafoetida.
Saute them together for a few seconds and switch off the flame.
Keep aside to cool.
Blend the fried ingredients with adequate water into a paste.

Transfer the thuvayal to a serving bowl.
Have hot steamed rice, greens,, chutney and a spoon of ghee - a great treat to your taste buds!

KODO MILLET OOTHAPPAM/VARAGU OOTHAPPAM

Ingredients:

Kodo Millet flour fresh 500 gms
Urad dal 100 gms
Fenugreek seeds one spoon
Adequate waterSalt to taste
Sesame oil to drizzle 

Procedure:

Wash and soak urad dal for three hours with one spoon of fenugreek seeds.
(It is suggested that when you grind for normal rice idlies or dosais, add extra 100 gms of urad dal and you collect two fistfuls of urad dal batter (soft and smooth) for varagu oothappam in a separate vessel)
Mix the flour, urad dal batter, required salt adding adequate water.
Let the batter consistency be normal rice dosa consistency.
Allow to ferment more than eight hours/overnight.
Heat the Dosa pan over a medium flame.
Pour the batter over a dosa pan and spread into a thick circle and drizzle sesame oil all over the sides of the oothappam.Cover with the lid.
After a few seconds, Take off the lid and notice the oothappam get numerous pores and soft upper side and golden brown bottom side.
Repeat the process according to your needs.

Varagu oothappams are ready to serve with coconut chutney/sambar/tomato chutney/any side dish of your choice.

Kickstart your day with this great breakfast..!














Tuesday 4 October 2016

HONEY AMLA

It is an excellent source of Vitamin C.
It helps in the absorption and assimilation of nutrients.
It helps flush out toxins through the urinary system
It is excellent for digestion
It is said to  relieve the pain of menstrual cramps.

Can you guess what is it? an amazing amla in honey!









When amla soaked in honey, it absorbs honey and becomes delicious, throwing its bitterness and leaching out water containing in it. .It has a wonderful quality to treat the anaemia.  Amla in honey base is being sold in grocery and medicinal shops costly. We can make this wonderful sweet amla in our home.

Ingredients:

Honey 500 ml
Amla fruits/Indian gooseberry  10 nos


To make Amla sweet, 

Wash the amlas and pat dry them.
Cut the wedges and remove the seed.
Steam them for 8 minutes.
Allow to cool and dry.
Transfer them to a glass container and pour honey over them.
Fill the container with honey so that the steamed amlas immersed into the honey.
Close with the lid and keep them in direct sunlight for three days.
Wait for the time that all the honey absorbed by the amlas.
Take off the soaked amlas separately from the container and transfer them in another dry glass container.
Again pour fresh honey  again to immerse the amlas.
The process is over and preserve .

We can have one fistful of honey amla in the morning regularly.














cover with the  airtight lid and leave it for 24 hours.
After one day, the amla wedges absorb the honey and settlled at the bottom of the container. 

Drain the amlas  and transfer them in a separate dry glass container. The honey turned thin and you can have it as  juice.

Pour fresh honey over the wedges.




Have the honey amla after one day to enjoy its wholeness.
You can enjoy without further waiting!

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