Monday 17 October 2016

CORIANDER GREEN SAMAI IDIYAPPAM STIR FRY

Here is a different variation of little millet idiyappam stir fry in coriander greens base. This is very tasteful as well as a nutritious meal. This meal can be cooked for dinner or breakfast. It suits very well in this monsoon.

It doesn't need any side dish. 

Ingredients:

Little millet flour 250 gms
Adequate hot water two cups
Sesame oil one tablespoon
Salt to taste

For frying:

Bellary onion one chopped
Red chilly two or three nos split
Curry leaves five or six
Mustard seeds one spoon
Sesame oil one tablespoon
Asafoetida one pinch
Coriander leaves cleaned and washed one bowl
Tamarind a small piece
Jaggery a small piece
Salt one pinch
Bengal gram one spoon
Garlic one (optional)
Lemon juice one spoon


Procedure:

Take the flour in a dry bowl.
Heat the three cups of water with one spoon and sesame oil one spoon over a medium flame.
Bring to rolling boil.
Pour the adequate water to knead a non-sticky and soft dough.
Fill the portion of the dough into the press.
Squeeze the dough into  fine strands over the idli mold(spreading the wet cloth over the idli mold plate.) as shown in the image.
Steam the idiyappam for 8 minutes.
Meanwhile blend the coriander leaves, tamarind, jaggery a pinch of salt, bengal gram and garlic pod into a fine paste, Set aside.
Remove and transfer the idiyappam in a hot pot.
Set aside.
Squeeze lemon juice one spoon and mix with the idiyappam to break into small bits.
Heat the frying pan with sesame oil.
Add mustard seeds to splutter.
When it starts to splutter, add onion, red chilly and curry leaves.
Saute a while till the onion turn translucent.
Sprinkle asafoetida.
Transfer the coriander paste.
Saute for a while.
Add the idiappams to the frying pan and give a good stir over a low flame.
Check the salt.

Adjust if needed.

Transfer the fried idiappam to the serving hot pot.

Super coriander green samai idiyappm stir fry is ready to have.




















Sunday 16 October 2016

PINEAPPLE RAVA KAESARI

Pine apple kaesari is a quick and easy sweet that everyone can do smartly. Here are the smart tricks to be followed to get the finest result.

Ingredients:

White semolina/suji 75 gms
Sugar 75 gms
Ghee three tablespoons
cardamom three pods
Lemon yellow kaesari colour half pinch
Adequate water 3 cups
Pineapple cubes 3/4 cup
Raisins 8 nos
cashew bits (optional) one tablespoon

Procedure:

Heat the frying pan with one tablespoon of ghee over a medium flame.
Roast the rava in ghee with a continuous stir until the rava gets cream white colour.
Transfer the roasted rava in a dry plate.
Bring to boil water with a half pinch of kaesar colour powder.
Add one spoon of ghee to the boiling water(This trick is to prevent the lumps).
Add rava using a spoon and give a rotatory stir continuously.
Allow to cook the rava for a few minutes in a low flame.
Blend the pineapple cubes into a smooth pulp.
Add to the rava cooked.
Stir gently.
Now add sugar.
The mixture gets loose and begins to combine with rava.
Give a good stir raising the flame to medium for a while.
Now reduce the flame to low.
In a tempering pan, add ghee to fry the raisins and cashew bits(optional)
When they get fried, transfer them to the rava mixture with ghee.
Give a stir to incorporate all the items in the pan.
Add remaining ghee and stir to be continued for a second.
Switch off the flame.
Crush the cardamom seeds and mix.

An addictive Pineapple kaesari is being ready now.

Serve hot/offer as prasadam.

yummm....































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!









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