Saturday 15 October 2016

PUTHINA SANTHAGAI/MINT RICE STRINGHOPPERS

Ingredients:

Steam cooked santhagaia/stringhoppeers 400 gms
Bellary onion one
Sesame oil one tablespoon
Mustard seeds one spoon
Split urad dal one spoon
Curry leaves 10 nos
Red chilly two split
Asafoetida one pinch

For blending:

Mint leaves two cups washed and cleaned
Garlic pod one flake
Tamarind small piece
Salt half spoon
Bengal gram one spoon
Water quarter cup

Procedure:

Pour one spoon of sesame oil to the steamcooked santhagai and mix to make stringhoppers non sticky and short bits.
Blend the above ingredients listed for blending into a smooth paste.
Heat a frying pan with sesame oil.
Add mustard seeds to splutter.
While it starts to splutter, add onion, red chilly. curry leaves nd half spoon of turmeric.
Transfer the mint paste.
Saute for a while.
Add stringhoppers and stir well.
Let the flame is on low level,
Sprinkle asafoetida over the santhagai.
Give a good stir.
Switch off the flame. 
Check the salt to taste, if needed, adjust the taste.

Hot delicious puthina santhagai is ready to serve with chutney, or any of your choice. You can add roasted cashews to enrich its taste or roasted peanuts of your choice.












BARNYARD MILLET PANIYARAM/BARNYARD MILLET DUMPLINGS
















Ingredients:


Barnyard millet flour 250 gms
Urad dal whole 75 gms
Fenugreek seeds one spoon
Sesame oil to drizzle
Adequate water
Salt to taste

Procedure:

Soak urad dal and fenugreek seeds for three hours.
Grind the urad dal and fenugreek seeds into a smooth batter.
Mix the flour and urad dal well with adequate water
Add salt and blend well.
Leave it for a whole night.
Heat the paniyaram pan over a medium flame. 
Pour a quarter spoon of sesame oil in every slot.
Mix the batter and pour the batter in every slot.
Cover with the lid.
Allow to cook for a few seconds.
Flip the other side using a needle.
Wait for few seconds till the cooking done.
Remove the paniyaram/dumplings and collect in a serving bowl.

Repeat the process for the rest of the batter.

Serve hot with any chutney or sambar of your choice.





Friday 14 October 2016

PINEAPPLE RASAM

Coming with a new version of rasam using dal. A perfect blend of sourness, sweetness and saltiness with a super aroma of pineapple!







Ingredients:

Toor dal//mysore dal 100 gms
Turmeric one spoon
Castor oil few drops 
Tamarind Marble size 
Jaggery powder one spoon
Fresh Pineapple slices chopped one cup
Sesame oil one tablespoon
Mustard seeds one spoon
Turmeric powder one teaspoon
Asafoetida one pinch
Garlic flakes two
Pepper powder one spoon
Roasted cumin powder one spoon
Salt to taste
Red chilly three split
Cilantro leaves chopped quarter cup
Curry leaves 12 nos

Procedure:

Pressure cook the dal with turmeric, a few drops of castor oil and adequate water.up to three whistles.
Keep aside.
Soak tamarind with one cup of water.
Heat the sesame oil in a frying pan.
Add mustard seeds to pop up
When they started to splutter, add red chilly, curry leaves.
Switch off the flame to avoid burning.
Sprinkle the asafoetida. Add Tamarind extract, jaggery and salt.
Bring to boil.
Add the dal mixture with two cups of water.
Add cumin powder, pepper powder and garlic gratings.
Bring to boil.
Switch off the flame.
Add cilantro leaves.
Blend the pineapple chunks to a fine paste.
Add the pineapple pulp to the hot rasam and mix.

A fine aromatic Pineapple rasam is ready to have as a starting appetizer or with hot steamed rice.
This is a rich warm rasam during the winter season. Serves as an excellent soup for every mood, every occasion and special festive days.

Unbeatable rasam for ever!









Wednesday 12 October 2016

CHANA SPLIT DAL SUNDAL

This is one of the delicious and nutritious snacks that is so simple to make and perfect filling.

Kadalai paruppu sundal!

Ingredients:

Chana split dal 100 gms
Coconut gratings quarter cup
shallots chopped one tablespoon
Green chillies two split
mustard seeds one spoon
Asafoetida half pinch
Curry leaves one sprig
Cilantro leaves finely chopped quarter cup
Turmeric half spoon
Ginger gratings half spoon
Salt to taste
Sesame oil one tablespoon

Procedure:

Soak the kadalai paruppu/split chana dal for one hour.
Pressure cook the chana dal for three whistles and simmer for few seconds.
Set aside to cool
Heat the frying pan with oil over a medium flame.
Add mustard seeds to splutter
Add shallots, curry leaves and green chillies
Saute for a few seconds till shallots turn translucent.
Add asafoetida and ginger grates.
Transfer the cooked chana dal.
Add coconut gratings and cilantro leaves.
Switch off the flame.
Give a gentle stir or give a shake to incorporate all the ingredients.
Check the salt.
Adjust the taste if needed.

Chana dal sundal is ready to enjoy.
A wholesome snack for all.

























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.







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