Chitra's Foodbook

IDLI UPMA RECIPE | LEFTOVER IDLI RECIPES

2013-05-17T14:08:00.001+05:30

Idli upma is my most favourite tiffin recipe.If u ask me , i would say it is the tastiest breakfast recipe in this world . I can have it all through the day.I can live with it. My mom makes it specially for me (by reseving some idlies)in the evenings or the next day morning with left over idlis. I like to have it with less oil , more onions & dals and mild spice.I love my mom’s upma very much..Some people make it yellow in color adding turmeric powder but we make it white.. I should say about my MIL here. She knows i am crazy about this upma.So she used to prepare it for me every alternate days when i was pregnant.I am really blessed to have such a caring & loving MIL like my mom(Touchwood ).Now after tasting this upma from my mom& mil’s hands, i feel bad to try on my own .. But i wanted to post my favourite recipe in my blog.So i prepared it yesterday for breakfast and enjoyed every mouth to the core .Please refer “Note’ for variations..Adding more onions gives a nice taste :)

INGREDIENTS

Left over idli – 5 nos
Big onion – 2 nos OR small onion – 20 nos.
Green chilli – 1 no (slit)
Ginger – 1/2 inch piece
Curry leaves – few
Salt – as needed

To temper

Cooking oil – 1 tbsp
Mustard seeds – 1 tsp
Urad dal – 2 tsp
Channa dal – 1 tbsp
Red chilli – 1 no (pinched into 2)

METHOD

Crumble the idlies well and set aside.
Usually left over Idlies are slightly dry.. For crumbling easily, just dip the idli in water for just 3 seconds and then try. U can easily crumble and it will be soft too..
U can also freeze the leftover idlies in an air tight box for easy crumbling.But after crumbling sprinkle some water & add salt to make it soft..
One more way is just crumble the idli well ( without freezing) and sprinkle some water over it . It helps to keep it soft... Add salt to it, mix well and set aside. My mom follows this method..
In an iron wok, add mustard seeds .Let it splutter completely. Then add the urad & channa dal and saute till golden brown..Now add the pinched red chilli ,finely chopped onions , ginger , slit green chilli and curry leaves.Saute till onion turns transparent.

Lastly add the crumbled idli and mix well. Keep it in low flame for 10 minutes till it forms a burnt layer in the bottom. ( We call it as adai/ porukku).. It tastes very nice and crispy ..But adai/ porukku forms only if u use iron or aluminium kadai not in the non-stick pan..
Check for salt and switch off the flame. Garnish with coriander leaves if desired!

Serve hot !!

NOTE

For variations u can add turmeric powder while sautéing onions.U’ll get a nice yellow colored upma.
One of my friends suggested me to sprinkle idli podi for an extra spicy punch.
To make it more healthy , add finely chopped or grated carrots , peas , potato etc..

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KEERAI KOOTU – KOOTU RECIPE

2013-05-16T13:08:00.001+05:30

Keerai kootu is our family favourite kootu recipe.We make it at least once in a week.I make it for my husband’s lunch box paired with vatha kuzhambu/ puli kuzhambu.It tastes great.I learnt this recipe from my MIL. I’ll post my mom’s version soon..Usually vengaya vadagam is used for seasoning this kootu. I love that combination very much . But my husband hates it.. So i saute the small onions till dark brown ( as u see in picture) & season this kootu.It tastes equivalent to vadagam..My husband likes to have this kootu mixed with plain rice & ghee .. Try this healthy accompaniment for lunch & enjoy . We follow the same procedure and make kootu with mulai keerai , siru keerai etc..

INGREDIENTS

Amaranthus/arai keerai – 2 small bunch OR 2 cups
Moong dal – 2 tbsp
Turmeric powder - 1/8 tsp
Sambar powder – 1 tsp
salt & water – As needed

To grind

Grated coconut – 1/4 cup
Rice flour –1 tsp

To temper

Mustard seeds – 1/2 tsp
Urad dal – 1 tsp
Fenugreek seeds – 1/4 tsp
Cumin seeds / jeera – 1/2 tsp
Small onion – 5 nos or Big onion – 1/2 no

Vengaya vadagam – 1.5 tbsp or 1 no

METHOD

Wash & chop the keerai finely. In a pressure cooker base , take the chopped keerai , moong dal , sambar powder , salt and water. Cook it for 1 –2 whistle in low flame. Grind the coconut with rice flour adding little water to make a smooth paste.Set aside.

After the steam is released from the cooker , mash the mixture well till moong dal becomes mushy..Now add the coconut paste ,mix well and allow it to boil till kootu becomes semi thick in consistency..
In a kadai , temper all the ingredients given under” to temper” in the same order. Saute till onion turns dark golden brown with a nice smell..Add to the kootu ..

Mix with plain rice & ghee or enjoy as an accompaniment!

NOTE

My mil cooks the keerai & dal separately and mix them .But i pressure cook everything together. But make sure dal should be mushy.
This kootu can be made with mulai keerai / thandu keerai and siru keerai ..
Adding vengaya vadagam for seasoning gives a great taste. Do try if u have in hand..But u should saute it till dark brown in low flame and add to kootu..

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PAAL PAYASAM KERALA RECIPE

2013-05-14T17:41:00.001+05:30

I had noted down this recipe long back from Vanitha magazine with my neighbour’s help.When i posted Onam sadhya recipes , i couldn’t try this one.This is also one of the most important payasam recipe which keralites prepare on onam day.Its a very simple recipe but very rich & tasty. I loved it a lot.It tasted more like “sweetened condensed milk “ .. Just a handful of rice is enough to make payasam for 4 – 5 people.In kerala, they make this payasam in a wide opened uruli..I tried in pressure cooker.. Usually i make paal paysam for gokulashtami by roasting & grinding the rice.But this has a very simple procedure.I used good quality raw rice but i heard red rice would be the best..Do try this payasam for ur guests. They will love it for sure.. It can be served warm or cold , it tastes the best either ways !
Last but not the least , after 4 years of blogging, somehow i reached my 300th post ;). So i thought of sharing this delicious n rich sweet recipe with u all..Thanks for all ur encouragement & support

INGREDIENTS

Raw rice (good quality) – 4 tbsp (1/4 cup)
Milk – 5 + 1.25 cups ( 1.25 litres)
Water – 2.25 cups ( 500 ml)
Sugar – 1/2 - 3/4 cup (Adjust as per ur sweetness )
Cardamom – 2 nos (optional)
Ghee – 1 tsp
Cashews & dry grapes – few to roast & garnish

METHOD

In a cooker base or big vessel , take 5 cups of milk and 2.25 cups of water ( totally 7 cups). Allow it to boil in high flame till it is reduced to 6 cups. Now wash and add the rice & pressure cook in low flame for 3-4 whistle.

After the rice is cooked well, open the cooker lid and mash the rice with a whisk or ladle.

Add sugar , half cup of milk (if necessary) & let it boil for another 4-5 minutes & switch off the flame.

As time proceeds , this payasam will thicken.So add the remaining 3/4 cup of milk according to ur desired consistency..Garnish with roasted cashews & dry grapes , enjoy !

NOTE

Adjust the quantity of milk and sugar given here as per ur taste..
I used low fat milk. U can use whole milk or full fat milk to make the dish more rich.
Saffron can be used instead of cardamom powder. Color of this payasam will be in yellow side. If u add more milk at the end , u’ll get the white color..
U can add sugar anytime if u feel the sweet is less..

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ONION TOMATO UTHAPPAM | BREAKFAST RECIPES

2013-05-13T10:12:00.001+05:30

Last month we had a trip to kodaikanal and we ordered this uthappam for breakfast in a restaurant.We loved it very much because the taste was something different from the usual ones. I usually make onion tomato uthappam sprinkling some pepper powder or finely chopped green chillies. But in that dosa they sprinkled idli milagi podi and it was very nice with full of flavours.Also the tomato pieces were well roasted to black in color.The roasted tomato pieces had a nice flavour. Also the dosa was not too thick like our regular uthappam & above all not much oily . Overall i liked that dosa very much..Last week I tried the same in my kitchen with left over idli batter and i was happy i could bring in the same taste. I think most of u know & make this combination at home.But still i am posting this recipe for beginners & bachelors .. So here is the recipe ..

INGREDIENTS

Idli , dosa batter – 1 cup
Big onion – 2 nos (slice cut)
Tomatoes – 2 nos ( i used bangalore tomato, chop into small pieces)
Curry leaves – few
Idli milagai podi – 1/4 cup ( to sprinkle)
Gingely oil – to drizzle

METHOD

As mentioned above , slice cut the onions , chop the tomatoes and curry leaves and set aside.Take the idli batter in a bowl and add little water( say 1/4 cup) to make it slightly thin..
Heat dosa tawa and pour a ladleful of batter. The batter will spread automatically , if not spread it little. ( Please make sure u don’t spread it too thin )
Now sprinkle the sliced onions , tomato pieces and curry leaves all over the dosa .. Please do not add too much of tomato pieces..Add 4-5 small pieces for one dosa.
Now sprinkle idli milagai podi all over the dosa and drizzle gingely oil in the sides as well as top of dosa.Let it cook for sometime in medium flame.
Now flip the dosa carefully. Do not press the dosa..Keep the flame medium for a minute & then high for another minute for the tomatoes & onions to get cooked & roasted..Again add a drop of oil..Remove and serve..

Serve hot with chutney !!

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ONION BAJJI | VENGAYA BAJJI – SNACKS RECIPES

2013-05-10T17:13:00.001+05:30

This is my first post on bajji recipes.Myself & Sen loves bajji a lot.My MIL makes this bajji very often as an evening snack especially for guests.I have seen my friends making bajji with store bought readymade bajji mix.I had a thought tat bajji batter is very difficult to prepare at home. But when i saw my MIL making bajji , i felt it so easy & it can be done in no time. Before marriage , i have seen my mom making bajji on Diwali. She makes all the varieties ( ie, Raw banana,brinjal,onion, potato) in one go..We choose our favourite among them and enjoy eating it along with sweets..Both mom & Mil follows the same recipe.. Its so simple.. The ratio of besan flour & rice flour is 3:1..For this ratio , u’ll get a crispy exterior & a soft interior..Addition of cooking soda is also very important to get a puffy bajji. Otherwise bajji won’t bulge and it will be flat…Too much of cooking soda makes the bajji absorb more oil. Adding a pinch would do..If u make bajji with store bought mix , try this recipe for a change. U’ll love it and u’ll stop buying the readymade ones ..

INGREDIENTS

Besan flour / Kadala maavu – 3/4 cup
Rice flour / Arisi maavu – 1/4 cup
Cooking soda – A pinch
Orange food color – A pinch (optional)
Red chilli powder – 1.5 tsp ( add 1 tsp for less spice)
Hing/Asafetida – 1/4tsp
Ajwain/ omam OR cumin seeds/ jeera – 1/2 tsp
Salt – As needed
Water – 3/4 - 1 cup ( adjust)

METHOD

Peel , wash and cut the head & tail portions of onions & slice into 1/4 inch thick rings.Set aside…

In a wide bowl , mix all the flours , powders , Ajwain or cumin , salt and add water to make a slightly watery batter( like dosa batter). If u make it too watery, bajji will have tails .At the same time , thick batter yeilds hard bajjis..The batter should be slightly thick & flow like a ribbon.It should coat the onion pieces well..Adjust water & flour accordingly..Dip the onion rings in the batter & coat it well.

Heat oil in a kadai and check with a drop of batter to find the correct heating point.ie. If u put a drop of batter , the batter will rise immediately and floats on top. As soon as u get this heating point , simmer the flame and drop the onion rings coated well with batter..

Deep fry till the color changes golden brown and the bubbles ceases..Flip it and again cook for a minute. Drain & remove in a tissue paper..

Serve hot immediately..We love to have with coconut chutney !!

NOTE

Addition of food color gives a nice color to bajji as u see in stalls..
My mom & mil adds cumin seeds but i used ajwain for an enhanced flavour. Use any as per ur wish.
Please don’t skip adding soda . It gives a puffy , soft bajji. Make sure u don’t add much because bajji will be very oily and it is unhealthy too..
Adjust the consistency of batter.. Batter should not be too thin or too thick. If ur batter has become too thin , add besan & rice flour in 3:1 ratio and adjust the batter..If it is too thick add more water. Always add the extra water using a tbsp & check it..

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ALOO PALAK | ALOO PALAK GRAVY RECIPE

2013-05-09T15:54:00.001+05:30

Aloo palak is in my try list for a long time. I have blogged Restaurant style palak paneer and Sindhi style palak paneer recipes..So I thought of trying aloo palak by combining those 2 recipes. It came out very well. We loved it a lot..We relished it with chapati....

INGREDIENTS

To saute

Palak leaves – 2 cups
Sugar – 1/4 tsp
Cooking oil – 1 tsp

To pressure cook

Boiled Potato – 2 nos (big)

To temper & saute

Cooking oil + ghee – 1 + 1 tbsp
Cumin seeds – 1/2 tsp
Crushed fennel seeds powder – 1/2 tsp (optional)
Big onion – 2 nos
Ginger Garlic paste – 1 tsp
Tomato - 2 nos
Turmeric powder – 1/4 tsp
Red chilli powder – 1.5 - 2 tsp
Dhania powder – 1 tsp
Garam masala powder – 1 tsp
Crushed Kasuri methi – 1 tsp
Salt & water – As needed
Milk – 1/4 cup

To garnish

Fresh cream or milk skin (paal aadai) - 1 tbsp
Lemon juice – few drops

METHOD

Pressure cook the potato and cube cut into small pieces.Set aside.Chop the onions finely and cut tomatoes into small pieces..
Wash the palak leaves..Heat a tsp of oil and saute the palak leaves till it shrinks and gets cooked. Add 1/4 tsp of sugar to retain the color of palak.Let it cool down completely. Then grind it to make a paste adding little water.

Heat oil in a kadai , temper cumin seeds , fennel seeds powder & then add the onions , ginger garlic paste.. Saute till raw smell emanates.Then add the tomato pieces and saute till mushy.

Now add all the spice powders and mix well. Then add the palak paste , salt & saute for sometime in low flame.

Lastly add the potato pieces , mix well. Add the crushed kasoori methi , milk and mix well..

Add a tbsp of fresh cream or milk skin (paal aadai) before serving..Add few drops of lemon juice & serve !

Note : For variations u can try adding green chillies instead of red chilli powder. If u use green chillies , saute them along with palak , grind and add..

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MILK KULFI | PAAL ICE – ICE CREAM RECIPES

2013-05-08T15:12:00.001+05:30

As i mentioned in my Matka kulfi post , i love kulfi ice like anything.. Next to kesar kulfi , i love this milk kulfi (paal ice) ..When i was young I used to go to my granny’s place (Tirunelveli) for every summer vacation and i enjoy “cup ice , paal ice & kuchi ice ” buying from vendors selling in a small cart. Every time I buy two varieties , hold them in both the hands and lick them side by side....Ok, coming to this post , I took this recipe from Spice india online. This recipe has milk and condensed milk. In the actual recipe , the quantity of condensed milk is more.But i wanted to use less condensed milk. So i used little corn flour to give the thickness..One sad thing is i couldn’t bring pure white colored ice cream .It was half white in color. The addition of condensed milk changed its color..But it tasted great..I was completely satisfied with the outcome ..Kids would love this sure. Even we adults won’t stop eating one .Sen loved it a lot & asked for more , hehe..

INGREDIENTS

Boiled Milk – 2.5 cups
Condensed milk – 1/2 cup
Corn flour – 3/4 tbsp
Sugar – 1 – 2 tbsp (adjust)
Vanilla essence – Few drops OR cardamom powder- 1/8 tsp

METHOD

Dilute corn flour adding little milk .
In a wide bowl , mix the boiled milk , condensed milk , sugar and diluted corn flour . Mix well till sugar dissolves.Boil this mixture for sometimes till the raw smell of corn flour emanates completely.. Mixture will also become slightly thick.Switch off the flame and add vanilla essence..

Let it cool completely. Then fill in kulfi moulds ,cover it with a plate or silver foil and freeze it overnight or minimum of 4-6 hours..The next day , take the mould and keep it immersed in water for few seconds..Kulfi comes out easily.
Serve immediately.

NOTE

Adding condensed milk helps avoiding the ice crystals form while freezing. It gives a creamy texture..
In this recipe i used milk and condensed milk in the ratio of 5:1.So i added corn flour to bring the thickness and sugar to taste.
U can make this ice cream in a minute easily by just mixing the milk , condensed milk , vanilla essence and pour in kulfi mould directly without heating..But in this case , u should add milk & condensed milk in the ratio of 2:1..U don’t have to add corn flour & sugar ..
For making the same with kesar flavour , soak few threads of saffron in warm milk and add to the mixture instead of vanilla essence. It gives a natural yellow color to the kulfi..

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MASALA RAVA KICHADI – BREAKFAST RECIPES

2013-05-06T07:35:00.001+05:30

I got this recipe from my friend Megha.We used to talk more about food.She was telling me about this masala kichadi and gave me some to taste. I loved it a lot. I immediately noted down the recipe to try in my kitchen. Basically i am not a upma person ..I don’t like rava based recipes but Sen loves it like anything. Just for him , i started trying varieties of rava recipes.Nowadays i too started liking it..This dish is the same as our usual rava kichadi and the only difference is the addition of masala like cinnamon , cloves and G&G paste.. Its a flavourful dish. It tasted great even after it cools down.I had the same for breakfast as well as lunch..The addition of oil & the water quantity gives the right consistency & taste... When u r bored of making our usual Rava kichadi , try this one. U’ll love it like me .This kichadi has a mild masala smell which we both loved it ..Very soon i’ll post a No onion No garlic masala rava upma which i learnt from my neighbour ..
U may like to c
Soft idli using idli rava
Rava roti/ Sooji roti

INGREDIENTS

Rava – 1 cup
Big onion – 1 no
Tomato – 1 no
Turmeric powder – 1/4 tsp
Water – 3 - 3.5 cups
Salt – As needed

To pressure cook

Carrot – 1 no
Potato – 1 no
Green peas – 1/4 cup

To grind

Green chillies – 3 nos ( add more if u want more spicy)
Ginger & Garlic paste – 1 tsp OR use 1 inch ginger , 6 garlic cloves
Cinnamon – 1 small piece
Cloves – 2 nos
Salt – little

To temper

Cooking oil – 2 tbsp
Mustard seeds – 1 tsp
Urad dal – 1 tsp
Channa dal – 1 tsp
Jeera – 1/2 tsp
Curry leaves – few

Ghee – 2 tsp
Coriander leaves – 1/4 bunch
Lemon juice – few drops

METHOD

Dry roast rava for 5-7 minutes in low flame without changing its color..Rava will be non-sticky after roasting..Set aside .. Coarse grind the ingredients given under “ to grind” to a coarse paste without adding water..( Adding salt helps to retain the color of chillies)

Pressure cook all the vegetables in high flame for one whistle. Drain & reserve the excess water and set aside.Make sure vegetables should not be mushy..It should be cooked yet firm..
Now in a non stick kadai , heat oil & temper all the ingredients given above in the same order. After the dals turn golden brown add the finely chopped big onions & curry leaves.Saute well till onion turns transparent.. Then add the coarsely ground paste till u get a nice masala smell.Finally add the tomato and saute till mushy..

Now add the cooked vegetables and mix well..Then add the required quantity of water ( i used the vegetable broth + water and added 3.5 cups in total). Now add the turmeric powder and salt and allow the water to boil for a minute.

When the water comes to roll boil ,simmer the flame completely and add rava slowly using one hand and stir the mixture simultaneously using the other hand.. Mix well and add 2 tsp of ghee,lemon juice , chopped coriander leaves & close the kadai with a lid .. Let it cook for 5-7 minutes in medium flame. Stir once or twice in the middle..
Now kichadi will be non–sticky to touch and it starts to roll in the pan leaving the sides .Make sure it is some moisture content in it.. Switch off the flame ..Scoop it in the plate. It will slide off from the scoop without sticking ..

Serve hot immediately with coconut chutney !

NOTE

Addition of oil and ghee gives a nice taste and flavour.So please add the above mentioned quantity to get a soft kichadi.
Here i have used less quantity of spices (cinnamon & cloves) which gives a mild masala smell. If u want to have more masala try adding 1/2 tsp of garam masala powder..
Water content may vary from 3-3.5 cups based on the consistency u like..
Addition of tomato , lemon juice & coriander leaves is a must..

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PUNJABI LUNCH MENU | INDIAN STATE RECIPES

2013-05-03T07:58:00.001+05:30

Its been a long time i posted other state lunch recipes. I tried this punjabi lunch menu some months ago but i was not able to post that time.When i was browsing my photos folder , this picture caught my attention and i thought of posting it. I make north indian recipes very rarely as my husband is not much fond of it. When u go through my recipe index ,u can see i have posted very less north indian gravies , parathas and rotis. After trying this punjabi platter , i have decided to try more north indian recipes because we loved this platter a lot..Here i have given the recipes of Amritsari aloo kulcha , dahi kadhi , punjabi chole, jeera rice , Dal tadka and sweet lassi..Everything came out well and we loved it.I forgot to keep a papad and pickle which makes a complete punjabi lunch .. Aloo kulcha tasted very soft and its the best kulcha i have ever had. Thanks to “The Hindu” food safari section from where i took this recipe. It was awesome in taste.. For punjabi chole and dal tadka i referred veg recipes of india blog.For jeera rice,dahi kadhi and sweet lassi, i referred many blogs and made with some combinations. Its a very lengthy post, please excuse me ..I have given step by step pictures for some recipes.Please click on the title below to view a specific recipe..Hope u’ll read , try and enjoy these recipes…

AMRITSARI STUFFED ALOO KULCHA

I took this recipe from “The Hindu” food safari section and this is a fool proof recipe. Actually kulchas look very thick and round. I have made it thin to suit my husband’s taste. It was very soft and delicious when served hot. I dint follow tandoori cooking. I just used my tawa to cook this kulcha. Cook the kulchas till golden brown and brush it with butter..

INGREDIENTS

2 cups maida (All purpose flour)
1 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1 tsp sugar
3 tbsp oil
1/4 cup yogurt
1/4 cup warm milk

Butter – 2 tbsp ( for brushing the kulcha b4 serving)
For potato stuffing

1 cup boiled and mashed potatoes ( use 3 potatoes)
1 finely chopped green chilli
1 finely chopped onion
1/2 tsp red chilli powder
1 tsp cumin powder
1/2 tsp garam masala masala
1/2 tsp crushed kasoori methi
1 tbsp finely chopped coriander leaves

METHOD

Sieve the maida and then mix it with the baking soda, baking powder, oil, yogurt, sugar and salt in a bowl. Add the warm milk and knead into soft dough. Make sure to add the milk gradually and do not make the batter sticky.Cover the dough with a damp cloth and keep aside for an hour.

For the Filling: Take mashed potatoes, chopped onions and green chillies, red chilly powder, cumin powder,garam masala masala , kasuri methi and coriander leaves in a bowl, mix everything and make medium sized balls and set aside.

Take out the dough, make a medium sized ball, flatten it and place the potato filling ball in the centre. Fold this ball again into a ball, with the filling at its centre, and dust the dough with flour. With a rolling pin, flatten this ball out into a thick disc.

Heat few drops of oil in a deep frying pan, and gently drop the flattened kulcha in the hot oil. Cook on both sides until the kulcha turns golden brown.
The kulchas are ready to serve!!.Brush it well with butter …It can be served with raita & pickle or punjabi chole. But serve it hot !!

JEERA RICE

INGREDIENTS

1 cup basmati/ jeera rice
1 tsp shahjeera or caraway seeds (black jeera)
1 green cardamom
1 no star anise
2-3 black peppercorns
2 cloves
1 no biryani leaf
1 inch cinnamon
1 tbsp ghee
2 cups water

METHOD

Soak basmati or jeera rice for 30 minutes.

In a pan , heat a tbsp of ghee , add the cinnamon , cardamom , cloves , mace biryani leaf , pepper corns and shah jeera..

Roast them well and add to rice along with 2 cups of water and the required salt.

Serve hot with dal !

PUNJABI CHOLE

Punjabi chole should be dry , I made it slightly watery to suit our taste. . Please adjust the consistency as per ur wish. I used amchur powder instead of anardana powder. I heard adding anardana powder gives the exact flavour of chole. Try with anardana/ pomegranate seeds powder if u have

INGREDIENTS

1 cup chickpeas (Garbanzo Beans, Kabuli Chana .I used white chana..)
Tea bag - 1 no
1 no cardamom
1 no cinnamon
2 medium sized onions chopped
4 medium sized tomatoes chopped
1 tsp ginger paste or coarsely ground ginger
1/2 tsp garam masala powder
1 tsp chilly powder
1 tsp amchur powder/dry mango powder OR anardana/pomegranate seeds powder
2 slit green chillies
1 tbsp oil
Salt & water – as needed

Spices for the punjabi chole masala
3-4 black cardamoms
1 inch cinnamon
5-6 peppercorns
3 cloves
1 bay leaf
3/4 tsp tsp cumin seeds (jeera)
1 and half tsp coriander seeds (dhania)
1 tsp fennel seeds (saunf)
2 red chillies

METHOD

Wash and soak the chickpeas with a pinch of cooking soda in enough water overnight or 8 hours.In a pressure cooker take the soaked chickpeas, enough water, salt, tea bag , 1 elachi , 1 small cinnamon and pressure cook for 5-6 whistles till the chick peas soft..Remove the tea bag , elachi and cinnamon.Drain the excess water which is called broth..set aside.
In a pan, dry roast all the spices mentioned above till brown. On a slow or moderate flame you can roast the spices. Keep on tossing it otherwise they may get burnt.Once they are cooled, grind them into a fine powder.

In the same pan, add oil. Once the oil becomes hot, add the chopped onions. Fry till they become transparent.Now add the crushed ginger paste.Once the raw smell of the ginger disappears, add the chopped tomatoes and saute till tomato turns mushy.. Add little salt so that the tomatoes gets cooked fast.

Add the powdered spices to the mixture. Saute for a minute.Now add the boiled chickpeas with a little quantity of cooked water. You can add more broth if you want more gravy.

Check for salt and simmer the gravy for 10 minutes..Finally, add the amchur powder.Garnish with chopped onions and cilantro leaves.

Serve punjabi chole with rice,kulchas, bhaturas & rotis along with sliced onions and lime.

PUNJABI DAL TADKA

INGREDIENTS

1/4 cup toor dal
1/4 cup moong dal OR masoor dal
1 or 2 green chillies, chopped
1 medium sized onion, chopped
2 medium size tomatoes, chopped
1 tsp finely chopped ginger
1 tsp turmeric powder
1/2 tsp garam masala powder (optional, i used it)
A pinch of asafoetida/hing
3 cups water
1 tsp crushed kasuri methi/dry fenugreek leaves
1 tbsp chopped coriander leaves
salt as required

To temper

2 tbsp ghee or oil
1 tsp cumin
5-6 garlic cloves crushed
2-3 pinched red chillies
1/2 tsp red chilli powder
a generous pinch of hing

To garnish
Few chopped coriander leaves

METHOD

In a pressure cooker base take all the ingredients given above and cook it till the dal turns mushy.Open the cooker and mash everything well..Check for salt.
Now temper all the ingredients given under “ To temper” .. Add to dal. Garnish with coriander leaves and Serve hot topped with ghee !

PUNJABI DAHI KADHI

I couldnt take step by step pictures for kadhi. I’ll update it soon..Its very easy to make. It tasted yummy..

INGREDIENTS

For the onion pakoras

1 cup of besan /gram flour
1/2 cup water
2 medium sized onions( sliced )
1/2 tsp ajwain/carom seeds
1/2 tsp red chilli powder
1/2 tsp garam masala powder
a big pinch of asafoetida/hing
Salt

For kadhi

2 cups of sour curd / yoghurt ( more sour curd , more tasty kadhi)
1/4 cup besan/gram flour
4 cups water
1/2 tsp ginger garlic paste
2 tsp red chilli powder
1 tsp turmeric powder
1 tsp garam masala powder
salt to taste

For tempering

2 tbsp cooking oil
1 tsp mustard seeds (optional)
1 tsp cumin seeds
1/4 tsp methi seeds
1 big onion (finely chopped)
2 tsp crushed ginger and garlic pieces
1 sprig curry leaves
1 green chilli ( slit)
1 pinched red chillies
Big pinch of asafoetida

Coriander leaves – to garnish

METHOD

Beat the sour curd well with a whisk and all the ingredients given under “ for kadhi” to make a mixture. Add salt and water..
Now temper all the ingredients given under “ to temper” and saute well.. Then add the curd mixture and allow it to boil well. Be careful it will spill while boiling , so choose a big bowl and also simmer the flame. stand nearby and stir now and then. Simmer for 10-15 minutes until gravy becomes thick. Adjust the water if the gravy is thicker..
In the meantime , mix all the ingredients for pakoras and make a thick mixture. Deep fry them in batches and drop them in the dahi mixture. Boil for a few seconds and switch off the flame. Garnish with coriander leaves.

Serve with rice topped with ghee !

PUNJABI SWEET LASSI

INGREDIENTS

Fresh thick chilled curd – 1 cup
Sugar – 1 tbsp (adjust)
Rose water or cardamom powder – 1/2 tsp
Malai or fresh cream – 1/2 tbsp (optional , i dint use)

METHOD

Take all the ingredients except malai and whip it well.. U’ll get a thick , frothy lassi. Serve it chilled adding malai on top !!. Garnish with saffron and nuts if necessary ..

Note: Add 1/4 cup of water , if u want to make the lassi slightly thin

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THAKKALI SAMBAR –TOMATO SAMBAR FOR IDLI

2013-05-02T08:52:00.001+05:30

I learnt this from my mom.This is Sen’s favourite sambar. Its very simple to do , it has no dal & no coconut.Sambar onions , hing and coriander leaves are the star ingredients. Add more..It should be served adding sesame oil / gingely oil .It gives a nice taste and flavour. So add gingely oil on top of sambar before u eat .I have used bangalore tomatoes here. Please adjust the quantity of green chillies based on the tomato u use.Try this , u’ll like it for sure ..It tastes similar to tthe omato soup with sauteed onions ;)

If interested , check out my

Tomato sambar with coconut for idli
Tomato brinjal sambar for idli
Spicy sambar for dosa

Ingredients

Tomato – 5 nos
Green chilli – 5 -7 nos
Hing / Asafetida – 1/4 tsp
Turmeric powder – A pinch
Salt & water – as needed

To temper

Oil – 1.5 tbsp
Mustard seeds – 1 tsp
Urad dal – 1/2 tsp
Sambar onion – 3/4 - 1 cup ( finely chopped )

Coriander leaves – a quarter bunch chopped for garnishing (must)

Method

Heat a tsp of oil in a pan and saute the slitted green chillies for a while till the skin shrinks.Cook the tomato & the green chilli with required water and let it cool.It should be well cooked( Usually My mom pressure cooks it).
Filter the cooked water and grind the tomato & green chilli to a smooth paste adding the cooked water after it cools down.Add salt , turmeric powder and 1/4 tsp of hing to the paste and set aside. Chop the onions finely.

Heat 1 tsp of oil in a kadai and season with mustard seeds and urad dal.Now add the chopped onions and saute till they are transparent. Add the cooked tomato water.Give a boil..Finally add the ground paste and add the remaining water, salt.(This sambar should be slightly watery. )

Sprinkle few chopped coriander leaves and give a boil. Switch off the flame and garnish with the remaining coriander leaves ..

NB: Please don't try this sambar without coriander leaves.u wont get the exact flavour and taste . Also small onion gives a special flavour to this sambar.So we don't use big onions.Please don’t use curry leaves in this recipe. It will change the flavour of this sambar

Tasty tomato sambar is ready to serve hot with idlies !! Top with sesame oil / Gingely oil.
It tastes divine !!!

KITCHEN CLINIC

TOMATOES HELP TO PREVENT CANCER.
IT IMPROVES THE SKIN’S ABILITY TO PROTECT AGAINST HARMFUL UV RAYS.
IT IS RICH IN VITAMIN C,A and CALCIUM. .
BUT USING TOO MUCH OF TOMATOES MAY ALSO LEAD TO FORMATION OF GALL STONES.

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TOMATO RICE RECIPE – THAKKALI SADAM| LUNCH BOX RECIPES

2013-04-30T09:11:00.001+05:30

Tomato rice is my favourite variety rice recipe but Sen don’t like this as it has more spices.Even then I wanted to make him eat my tomato rice and praise me .. I tried many combinations and at last i settled with this recipe.. He liked it a lot and i got credits as i wished . In the beginning I used to add fennel seeds along with spices but he hate the taste of fennel seeds while eating. So i omitted fennel seeds & other spices and i used garam masala powder , coriander & mint leaves which gave a nice flavour & taste to the rice..I have made this so many times for his lunch box and this has become a routine lunch box dish for me .. Check out my tomato pulao recipe if interested..

INGREDIENTS

Basmati rice – 1/2 cup
Ripe tomatoes – 4 nos (small sized, i used bangalore tomato)
Big onion – 1 no
Garlic cloves – 8 nos
Green chillies – 1- 2 nos
Red chilli powder – 1 tsp
Turmeric powder – 1/8 tsp
Garam masala powder – 1/2 tsp
Mint leaves & coriander leaves – few (chopped)

To temper

Cooking oil – 2 tbsp
Mustard seeds – 1/2 tsp
urad dal – 1 tsp
Channa dal – 1 tsp

Coriander leaves – to garnish
Ghee or gingely oil – to add while mixing with rice

METHOD

Cook the basmati rice adding 1:2 cups of water..Here i used 1 cup of water.. Add a drop of oil and little salt while rice is cooking. Pressure cook it and spread the rice in a plate to cool down..
Slice cut the onions , slit the green chillies , chop the mint & coriander leaves , peel the garlic cloves and roughly chop the tomatoes and set aside..
In a kadai , heat oil and splutter mustard , urad & channa dal.Then add the onions , green chillies and saute well. Now add the garlic cloves and mix well..

Then add the mint & coriander leaves and saute well.Finally add tomatoes and all the spice powders along with salt.

Mix well till tomato turns to a paste.Add little water if necessary..Make sure tomato paste has some moisture content ..The paste should not be dry..Garnish with coriander leaves , paste is ready..

Now add the tomato paste to the rice adding gingely oil and mix well with a fork like ladle..Add a tsp of ghee before serving if u wish..Add more paste while mixing because the rice may absorb all the paste and it will taste bland after the rice cools down. So i have given more tomatoes to make the paste. Add the required paste , mix , give some setting time and then serve !

NOTE

For variations u can try adding fennel seeds while tempering which gives an additional flavour.
U can also try adding 1/2 tsp of ginger garlic paste instead of whole garlic cloves ..

Technorati Tags: tomato rice,thakkali sadam,tomato rice recipe,thakkali sadam tamil,thakkali sadam recipe,tomato rice recipe for lunch,variety rice recipe,rice varieties

POTTUKADALAI CHUTNEY | FRIED GRAM DAL CHUTNEY

2013-04-29T07:38:00.000+05:30

This post was lying in my drafts for long time.As i dint prepare any new dishes , i thought of posting this simple and yummy chutney .My mom makes this chutney for left over dosa batter paniyaram..I think most of u would have seen this watery chutney in road side hotels. After tasting this chutney in a Kai yeandhi bhavan (road side hotels), my mom started making this at home. It tastes great for paniyaram , dosa and idli..This chutney can be made using fried gram dal alone but my mom adds coconut for getting white color and togetherness & adds more water at the end to make it runny. Do add more number of chillies otherwise the chutney will be bland after adding water..Try this pottukadalai thanni chutney. U’ll like it for sure…For variations u can try adding fried gram dal alone or equal quantity of dal & coconut.Please adjust the quantity of water as u wish !

INGREDIENTS

Grated Coconut – 1/2 cup
Fried gram dal / Pottukadalai – 1/4 cup
Green chillies – 4 – 7 nos ( adjust based on the size of chilli)
Ginger – 1/2 inch piece (optional)
Tamarind – A small piece
Salt – As needed
Water – 1/2 cup for grinding + 1cup for mixing ( adjust as needed)

To temper

Cooking oil – 2 tsp
Mustard seeds – 1/2 tsp
Curry leaves – few
Hing – A big pinch

METHOD

Take all the ingredients and grind to a smooth paste adding 1/2 cup of water. Add 1 cup or more of water to make it watery and temper at the end. Serve with paniyaram , idli , dosa !

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KARUNAI KIZHANGU CHUTNEY | YAM GRAVY FOR LUNCH

2013-04-27T15:30:00.001+05:30

I am in salem , in my in-laws place. I made this chutney along with drumstick – mango poricha kuzhambu and banana stem pachadi for our lunch today..I learnt this recipe from my MIL.We call this as chutney.It can be called as masiyal too.This chutney tastes the best when mixed with white rice.We make this chutney with pumpkin , ridge gourd, brinjal and potato.. Procedure is the same but the quantity of tamarind and green chilies differ based on the vegetable..Do try this easy chutney recipe for lunch. U’ll like it.. .Pictures are taken in my mobile as I dint bring my camera. Soon I’ll update the pictures ..

INGREDIENTS

Yam / Pidi karunai kizhangu – 4 nos
Tamarind – A big gooseberry size
Big onion – 1 no
Green chillies – 6 nos
Salt & water – As needed

To temper

Mustard seeds – 1/2 tsp
Urad dal – 1/2 tsp
Curry leaves – few

Hing / Asafetida – 2-3 generous pinches
Coriander leaves – few

METHOD

Chop the big onions finely and slit the green chillies into four halves..
Wash and pressure cook yam . Remove the skin and mash it well . Add the tamarind extract and set aside.

In a kadai , temper mustard seeds , urad dal and hing. Then add the onions , green chillies and curry leaves. Saute well.. Now add the mashed yam with tamarind extract , salt and the required water,add 2-3 pinches of hing again.

Let it boil for few minutes , garnish with coriander leaves and serve hot with plain rice !!

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EGGLESS BLACK FOREST CAKE

2013-04-22T14:52:00.001+05:30

Black forest cake is my most favourite cake..Making black forest cake at home is like dream came true for me ..Yesterday we celebrated our 8th wedding anniversary and i made this cake for the celebration. It came out very well.We loved it. It was soft , juicy and i used whipping cream for the first time ever…The cream was delicious and light.. I must thank Valarmathi of Bake pipers for guiding me in how to make whipped cream with some useful tips.I thought of whipping the cream using my electric blender which i use for whipping curd but it pulled my leg .. The cream dint come out well with soft peaks as i expected . So i used my hand whisk after watching an you tube video and beaten it to the maximum to get soft n firm cream. I did for nearly 30 minutes with Sen’s help .He saw me struggling with the cream and he told “will buy a beater soon” , Yay . It was really tiring and painful but somehow i made the cream thick and frozen it till use. So electric beater is mandatory to make whipped cream at home. The recipe i have given here is perfect to make a delicious cream..Hope i can do the cream in correct consistency with beater and design the cake well in future.. . I used “ Tropolite” heavy whipping cream to make the topping.I bought it from General food additives (GFA) at seshadripuram.
Coming to this cake , i got this recipe from Aval vikatan magazine. It was the recipe given by Mrs. sundari of “Shilpa cookery” in T.nagar , Chennai..The cake came out very soft and spongy.. .. I dint use cherry syrup for layers instead i used Thums up drink and little sugar syrup to make the sponge soft and juicy.. Also i refrigerated the cake over night before cutting it. If u plan to make this cake for some celebration , its better to make it the previous day , refrigerate it over night and then use it for the best result.. The cake may taste hard as soon as u remove from fridge . So its good if u keep the cake outside for 30 minutes before having it..U can use this cake recipe for making eggless chocolate cake too.

INGREDIENTS

For cake base

Maida / All purpose flour – 1 cup (200gms)
Sweetened condensed milk – 1/2 tin ( 200ml)
Baking powder – 1 tsp
Baking soda – 1/2 tsp
Cocoa powder – 2 tsp
Chocolate powder – 2 tsp
Milk – 1/2 cup
Water – 1/2 cup
Butter – 1/4 cup ( 50gms)

For sugar syrup

Sugar – 1/4 cup
Water – 1/4 cup
Vanilla essence – 1/2 tsp

Thumps up or pepsi or coke – 4 tbsp
For whipping cream

Heavy cream – 2 cups OR Fresh cream – 1 cup
Icing sugar – 5 tbsp
Vanilla essence – 1 tsp

For decoration

Cherries – 1/2 cup ( Reserve few cherries for decoration and chop the remaining)
Chocolate vermicelli – 1/2 cup
Silver sprinkles – few
Chocolate shard/gratings – 1/4 cup

METHOD

Refrigerate the heavy cream for 24 hours before using it..Keep ice cubes ready. Freeze the bowls ( which u r going to use for whipping) , paletted knife , beater blade for 1 hour..
Sieve maida , baking powder , baking soda , cocoa powder , chocolate powder in a bowl.In another bowl melt butter , add milk , water , condensed milk and mix well.

Now add the maida mixing well in one hand.. Beat the mixture well for 5 minutes.The mixture thickens to ribbon consistency.Grease the baking pan with butter and sprinkle maida over it. Spread it well..Pat the pan for even spreading and pour the cake mixture to the baking pan..Pat it well..

Preheat the oven in 180c for 10 minutes and bake the cake for 20-25 mins in convection mode..Keep an eye after 15 minutes..
Remove the cake after 1 hour and let it cool down completely.. In the mean time , make the whipping cream.

In a wide bowl , take the ice cubes and keep another vessel over it. Then add 2 cups of whipping cream and beat it for 3 minutes. When it becomes slightly thick add the icing sugar , vanilla essence and mix well.Again beat it for 2-3 minutes till soft peaks form and the cream becomes thick. Freeze the cream for 30 minutes before applying..Do not over beat the cream. Over beating leads to cracking of cream while applying.

Make the sugar syrup by mixing water and sugar. After the sugar is well dissolved , allow it to boil for few seconds , make a thin syrup , mix vanilla essence and keep it refrigerated..
Remove the extra dome in the cake and level it..Cut the cake horizontally and into two round shaped pieces. Sprinkle few tbsp of sugar syrup and thumps up all over the cake pieces. Make sure the cake should not be soggy.

Then apply the whipped cream on the both pieces for 1 inch thickness and sprinkle chopped cherries. Then invert the cake one over the other and drizzle some more syrup on top of the cake .Then apply the remaining cream to cover the cake completely.. Use a piping bag and a star mould to decorate the cake and place some whole cherries on top of the cake. Sprinkle the vermicelli and sprinklers..Refrigerate it over night or minimum of 3-4 hours..Serve and enjoy!!

NOTE

Whipping cream doubles in quantity . So adjust as per u need. For this measurement u get approximately 4 cups.I still have some left over whipped cream and iam blinking what to do with it.. . U can store the left over whipped cream for 3-4 days in refrigerator.
I have used thums up and sugar syrup for drizzling over the cake. U can also use cherry syrup instead of this..
As far as i heard rum is used to give a strength and flavour , but i wanted to make it alcohol free, So i used thums up here..U can also use pepsi or coco cola ..

I am glad in sending this cake to MJdelight's second blog anniv event

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ALOO PEAS MASALA | SIDE DISH FOR ROTI

2013-04-18T19:28:00.001+05:30

I took this recipe from Sabdha’s kitchen. My husband likes a kurma if it is mildly spiced..So i was searching for the same and i got this recipe. . Actually the original recipe was from Revathy shanmugam using field beans.. Sudha had adapted that recipe and made it using aloo and peas. I too tried the same way but i made a slight change in the recipe to suit our taste buds.I have tried this twice and first time i made with baby potatoes.As i made this kurma for dinner , i couldn’t click in natural light.This is my first attempt in taking a low light picture. Hope it looks OK ..Soon i’ll update the picture.. The consistency of this masala can be adjusted as per ur wish. I wanted it thick. U can make it watery as sudha made.. Both the ways it tastes great Thank u sudha for this yummy gravy recipe..

INGREDIENTS

Potato – 3 nos ( small sized)
Green Peas – 1/4 cup

To grind

Tamarind – Marble size
Red chilli powder – 1 tsp
Dhania powder – 1 tsp
Green chillies – 2 nos
Big onion – 2 nos OR small onion - 12 nos
Cashew – 5 – 7 nos
Coriander leaves – 1/4 cup
Garam masala powder – 1 tsp

To temper

Cooking oil + Ghee – 1 + 1 tbsp
Mustard seeds – 1 tsp
Crushed garlic – 8-10 nos

METHOD

Pressure cook potato and peas and set aside. Grind all the ingredients given under “ To grind” to a smooth paste..

In a wide pan heat oil and splutter the mustard seeds and add the crushed garlic.Saute till nice aroma comes out..

Then add the ground masala paste and saute in low flame for 10-15 minutes till masala thickens and raw smell emanates..Now add the cooked peas and potato and mix well.Add the required water and allow it to boil till the desired consistency is reached..

Finally add the coriander leaves and serve with roti !!

Here is a picture of kurma i made with baby potato

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FALOODA RECIPE | ROYAL FALOODA

2013-04-16T16:41:00.001+05:30

Falooda or faluda , is a very popular dessert in mumbai ..I tasted this in Saravana’s ice cream parlour , salem. I never thought i would make this at home. Thanks to Vanitha magazine and to my neighbour. She read the book and told the recipe to me . I have tried this thrice so far. Its a very easy & very tasty dessert recipe..As u all know , falooda is a mixture of vermicelli , basil seeds ( Sabza/Takmania) , Jelly crystals , sugar syrup and ice cream.I bought falooda sev / vermicelli and basil seeds from Nilgiris , brigade road. Sabza / Takmania seeds is a best coolant for summer..This is a perfect dessert/drink to beat the summer heat ..The best thing about this recipe is we can pre prepare all the ingredients and refrigerate it. Just mix everything and serve chilled whenever required & it tastes OWSUM !! .. One sad thing is when i finished clicking , ice cream got melted and spreaded all over the glass .. Still then it was very tasty ..

INGREDIENTS

For 2 persons

Falooda sev / Vermicelli – 1/4 cup
Boiled Milk – 1 cup ( adjust)
Rose essence – Few drops
Basil seeds / sabza / takmania seeds – 3 tbsp
Sugar syrup - 4 tbsp
Food color – Few drops ( yellow , green or any color)
Strawberry jelly – 4 tbsp
Mixed fruits – 1/4 cup ( apple , banana , pineapple etc)
Vanilla Ice cream - 4 scoops
Chopped nuts – 1 tbsp (optional)

Falooda glass – 2 nos

METHOD

Here is a picture of falooda sev and seeds.

Prepare slightly thick sugar syrup ( gulab jamun syrup consistency) , add yellow food color and set aside. Make the strawberry jelly as per the directions given in the packet and keep it ready.
Soak the falooda seeds in hot water till it bulges.Drain the excess water and keep aside..

Boil the falooda sev in milk till it cooks . Make sure it should not be mushy. After all the milk is drained , switch off the flame and add few drops of rose essence, mix well and set aside.

Cut all the fruits into small pieces.. For serving , take a falooda glass , add 2 tbsp of sugar syrup in the bottom. Then add 2 tbsp of soaked basil seeds on top of sugar syrup..Add 2 tbsp of chopped fruits & nuts, falooda sev , strawberry jelly on top of one another.. Finally add 2 scoops of ice cream and decorate with a cherry .

Serve immediately !

Note

To make a falooda drink , add milk instead of ice cream ..
U can also add chopped nuts for more richness..
Falooda sev can be replaced by payasam vermicelli/semiya ..
Basil seeds is a must for this recipe which makes this dessert healthy too..

Iam happy in sending this royal dessert to MJ Delight's Anniversary event

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PANAKAM , NEER MOR | TAMIL NEW YEAR RECIPES

2013-04-14T15:52:00.001+05:30

We make panakam for Rama navami and Tamil new year..Its a very flavourful , delicious drink .. Its a mix of flavourful spices like cardamom , edible camphor , dry ginger powder and cloves sweetened with jaggery .. Neer mor is nothing but spiced buttermilk.. We make this on tamil new year day and offer to god..I learnt both these recipes from my MIL. She prepares these drinks well in advance ( 2-3 hrs before drinking)so that all the flavours gets infused into the water and it will be very tasty while drinking..So i too follow the same way and i make panakam at night for the next day consumption..Neer mor tastes the best when u make it at least two hours before drinking..Keep it in refrigerator and serve chilled !

INGREDIENTS

Water – 1 cup
Powdered jaggery – 3 tbsp
Cardamom – 2 nos
Cloves – 2 nos
Dry ginger powder – 1/4 tsp
Edible camphor – A pinch
Tulsi leaves – few (optional)
Tamarind - 1 seed ( soak & add the extract)
Salt – A pinch

METHOD

Crush the cardamom with skin and cloves slightly and add them to a cup of water. Soak a small piece of tamarind and add the extract to the water..
Then add the powdered jaggery , salt , edible camphor , tulsi leaves and mix well. Let it stay for an hour . Then filter the water and drink..

Enjoy !

NEER MOR

INGREDIENTS

Curd / yoghurt – 1/2 cup
Water – 1.5 – 2 cups
Ginger – 1 inch piece
Green chilli – 1 no (small)
Chopped Curry leaves – few
Chopped Coriander leaves - few
Salt – As needed

To temper

Mustard seeds – 1/2 tsp
Hing / Asafetida – A big pinch

METHOD

Whisk curd & water adding salt. Set aside..Now add the chopped curry leaves , coriander leaves.
Crush the ginger and green chilli . Add to buttermilk..Temper with mustard seeds and hing. Mix well and enjoy !

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ONION TOMATO CHUTNEY RECIPE (FOR IDLI , DOSA)

2013-04-11T22:54:00.001+05:30

I tried this chutney from Nags space. I made it for kushboo idli and it was tasting great. Sen loved it a lot and had two more idlies Thank u Nags .. Its a very simple recipe. I make a similar tomato chutney but i don’t add garlic.The addition of garlic gave a nice flavour to the chutney. Do try this simple n delicious chutney recipe for ur breakfast ..

INGREDIENTS

Ripe tomato – 2 nos (very small , use1 if tomato is big)
Big onion – 2 nos
Red chillies – 4-6 nos
Garlic – 3 cloves
Asafetida / Hing – A pinch
Salt & water – As needed
Cooking oil – 2 tbsp

METHOD

In a pan heat oil and saute the red chillies , garlic and onion till they turn golden brown. Then add the tomatoes and saute till mushy. Add salt while sautéing to make it fast..

After it cools down, grind them to a paste adding hing and water.. Enjoy with idli , dosa !!

NOTE : For variations try adding small onions instead of big ones to make it more tasty. U can also try this chutney adding tamarind in place of tomatoes.

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UGADI RECIPES – OBBATTU , UGADI PACHADI

2013-04-10T11:09:00.001+05:30

I wish all my friends a very happy ugadi. Hope u all busy with ugadi preparations..Though we don’t celebrate this festival at home , i love ugadi pachadi and poli with coconut stuffing.. We tamilians celebrate Tamil new year which falls on 14th of this month.We prepare Mango pachadi and rice payasam along with other lunch recipes. My friends here and in Andhra celebrate this festival in a grand manner. I asked them about their lunch menu for ugadi and they gave me a big list .. But i thought of trying this famous ugadi pachadi and obbatu recipe among them. I got these recipes from my friend Megha.She said obattu and ugadi pachadi will be in their menu for sure..Other than this they prepare Mango rice / puliohara , Vada, sambar , Sundal ,chitranna ( Variety rice) and it goes on..
I’ll start with ugadi pachadi. Its the easiest pachadi i’ve ever made. We too make mango pachadi on Tamil new year day but its a bit time consuming process. But this recipe needs no cooking. Its just a mixture of 6 tastes ie , sweet , salt , spice , sour, tangy and bitter.. I liked it very much .. Adjust the quantity of ingredients based on ur liking.. I am not happy with the pictures. I’ll update it very soon.. :(

INGREDIENTS

Raw mango – 1/4 cup
Grated jaggery – 3 tbsp
Tamarind – Big gooseberry size or 2 tsp extract
Red chilli powder – 1 tsp
Crushed Neem flower – 1 tbsp (i used dried one, fresh would be fine)
Coconut bits – 1 tbsp (optional)
Water – as needed
Salt – little

METHOD

Wash and chop the raw mango pieces finely.Soak tamarind in water and take the extract ..
In a bowl , take the raw mango pieces , tamarind extract , red chilli powder , grated jaggery , salt and mix well.
Add little water to adjust the consistency based on ur liking..
Some like it to have it thick and some likes to be thin. Please add water accordingly.

OBBATU / BOLI / PURAN POLI/BOBATTU

Usually i make poli using the left over channa dal puran. Yesterday when i went for shopping i saw a newly opened stall for selling obbattu and other snacks for ugadi especially..I bought some to taste. It was very nice. The thing is they make obbattu in front of us and they serve it really hot. So i was able to see how they rolled , the consistency of dough , puran etc.With that help,i tried it. It was very tasty ..We loved it a lot.It came out soft and thin.Oil is the most important ingredient here. The more oil u add , the more tasty the poli.. Use sesame oil / Gingely oil to get a nice taste.So no need to worry about adding more oil as it is is very good for health.Also the consistency of dough should be loose.. It should not be sticky, adding more oil make it non sticky. I have tried to give the quantity of water and oil what i used. Try and adjust if more quantity is needed.Keep the dough covered for 1 hour minimum which also helps to get soft poli. I used obbattu sheet to roll them. In india, u can get in all stores. It costs just 2 rs.. If u don’t get it , u can use either banana leaf or good quality polythene sheet. Grease it with oil and make the shape..

INGREDIENTS

For dough

Maida / All purpose flour – 1 cup
Gingely oil – 3 tbsp + 1 tbsp
Water – 1/2 cup (little less , may be 1 tbsp)
Salt – 1/4 tsp
Turmeric powder – 1/4 tsp
Cooking soda – a pinch (optional)

For stuffing / Puran

Grated coconut – 1 cup
Grated jaggery – 3/4 – 1 cup
Cardamom powder – 1/4 tsp
Water – Very little

Poli / Obattu sheet - 1 no ( cut into round shape)
Ghee – 1 tbsp ( for greasing the poli , optional)

METHOD

In a wide bowl , take the flour , salt , turmeric powder , soda , oil and mix well.Add water and make a sticky dough. Then apply 1 tbsp of oil over the dough and mix well to make it non-sticky. Add more oil if necessary..Keep it covered for minimum of 30 minutes to maximum of 2 hours. The more time u keep the dough the more soft it would be.

Start making puran now. Grate coconut and jaggery.Grind the coconut in Mixie to make it a fine powder.In a non-stick pan , melt the jaggery adding little water just to cover it..Strain the impurities using a metal strainer if necessary.

Again boil the syrup till it becomes frothy and raw smell of jaggery leaves it. It will take 5-8 mins in low flame.. Then add the grated coconut and mix well till it becomes thick.
Switch off the flame and add the cardamom powder. Mix well and allow it to cool..

Now take the dough , knead well for 10 minutes. The dough should be loose , elastic and pliable. Add more oil if it sticks..
Take a small lemon sized ball of dough and equal sized ball of puran. Pat the dough to make a thick small circle and keep the puran in the middle.

Bring all the corners to the middle and close the ball. Roll it well.

Cut the obbattu sheet into round shape and grease it with oil.Place the ball and press it with ur hands to make it very thin. Press it to make it round as per the size of the sheet.

Heat dosa tawa , drizzle little oil and put the obbattu along with the sheet and remove the sheet alone in a second . Cook the poli for few seconds , flip it and again cook for another few seconds. Make sure u don’t over cook it. It will be roasted and becomes like an papad…Cooking has to be done very fastly..

After removing from the tawa , grease it with ghee for additional taste and flavour..Enjoy !

Note : After it cools down , u can store them in a box for 2-3 days.

Technorati Tags: Poli recipe,Puran poli,Puran poli recipe,boli,obbattu recipe,obbattu,Ugadi recipe s andhra,ugadi,ugadi recipes,ugadi pachadi preparation,ugadi pachadi 6 tastes,how to make puran poli

MUSK MELON (CANTALOUPE) JUICE | MULAM PAZHAM(KIRNI PAZHAM) JUICE

2013-04-08T15:16:00.001+05:30

Cantaloupe Or Musk melon in English , Mulam pazham or Kirni pazham in Tamil , Kharbooja in Hindi , kannada – It comes in various colors. But tastes similar..
This is my father’s most favourite summer drinks.When i was a kid , my dad used to buy this juice and compels to me to try once. But me a stubborn girl , never touched it .Now , being a food blogger , i try & taste varieties of food and juices. Earlier i used to have only black grapes and pomegranate..But now i started to make juice with all seasonal fruits..I wanted to try this musk melon juice for a long time.Recently when i went to my in-laws place,my MIL made this juice for us. For the first time i had that juice and i loved it. Then i felt bad tat i missed this healthy , tasty juice in my childhood days . This is one of the best coolants and thirst quencher for summer..My MIL makes thick juice and stores it for 2-3 days by refrigerating it.She adds ice cold water to adjust the consistency at the time of drinking.Its very easy to make and tastes great.

INGREDIENTS

Mulam pazham / musk melon – 1 no (Big sized)
Sugar – 1/2 cup
Water – 2 cups

METHOD

Wash and remove the outer skin of musk melon using a knife or aruvaamanai.( we use aruvamanai) .

Cut them in to four halves and remove all the seeds using a spoon or ladle..

Now chop them into cube sized pieces. Add sugar and grind well to a smooth paste. Add the required water as per the desired consistency and store in a bottle.

Refrigerate it . Add ice cold water , mix well , adjust sugar and drink when needed !!

KITCHEN CLINIC

The muskmelon or cantaloupe, is a perfect summer fruit. It's high water content can help take care of the fluid loss that our bodies go through due to perspiration in this season. It also helps to combat the heat in the body and thus, prevents heat-related disorders during summer.
If you are someone who is constantly counting calories then you should go the muskmelon way. This fruit is good for people who want to lose weight because it isn't high in calories or sugar, and can work as a great snack for those in-between-mealtimes when hunger tugs you towards unhealthy food items.

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THENGAI SADAM | COCONUT RICE

2013-04-07T20:52:00.001+05:30

This is my hubby’s favourite rice variety.I am not a big fan of this rice . So i make this only for my husband..Its very easy to make and very flavourful too..My Mom & MIL makes it very well.They make in a slightly different way.My MIL adds lot of soaked & roasted urad dal. But my mom adds roasted urad and channa dal without soaking them.I combine both their methods and it comes out very tasty.When u make this rice , ur house will be filled with nice aroma of coconut oil. The roasted smell of coconut , crunchy urad and channa dal, nice flavour of ginger and coconut oil are the highlights of this rice. .Over to the recipe,

INGREDIENTS

Cooked rice – 1/2 cup ( Boiled rice or raw rice would be fine)
Grated coconut – 1/2 cup
Salt – As needed

To temper

Coconut oil – 2 tbsp
Mustard seeds – 1 tsp
Urad dal – 2 tbsp (soak for 30 minutes – optional)
Channa dal – 1 tbsp
Jeera / Cumin seeds – 1/2 tsp
Red chillies – 1 no
Green chillies – 1 no
Finely chopped Ginger – 1 – 2 tsp
Curry leaves – few

Ghee – 1 tsp

Cashews – 5 nos

METHOD

Cook the rice adding 1:2 rice n water till fluffy .Add a tsp of oil or ghee while u cook the rice to get it separate and fluffy.Spread the cooked rice in a plate..
In a kadai , heat coconut oil and temper all the items given under “ To temper” in the same order..Then add the grated coconut ,salt and mix well.. Roast everything in a low flame till u get a nice aroma of dals and coconut.But roast the coconut without changing its color.

Finally add the mixture to the cooked rice ,check for salt ..
Roast the cashews in a tsp of ghee and add to the rice.Mix well.

Serve !!

Note My MIL makes it in a slightly different method by soaking the urad dal for 1 hour and roast them till golden brown and proceed in the above mentioned way. I too follow this method sometime. But when i forget to soak the dal , i use the above method. Both of them tastes ‘very nice.Do try any based on ur liking and the preparation time .. Please don’t skip adding ginger . It adds a nice flavour to the rice and it helps for digestion as well..

KITCHEN CLINIC

Coconut Secrets for Optimal Health

Helps Prevent Obesity by speeding up metabolism, providing an immediate source of energy with fewer calories than other fats. People who consistently use coconut products, report a stronger ability to go without eating for several hours with no affects of hypoglycemia.

Improves Heart Health by providing healthy short chain and medium chain fatty acids (MCFA) that are essential to good health. Close to 98% of all fatty acids consumed are composed of long-chain fatty acids (LCFA), which are very different from MCFA that have no negative effect on cholesterol ratios and help to lower the risk of atherosclerosis and protect against heart disease. Studies have shown that populations in Polynesia and Sri Lanka, where coconuts are a dietary staple, do not suffer from high serum cholesterol or heart disease. Unlike other fats, the unique properties of coconut also contain a large amount of lauric acid, which is the predominant fatty acid found in mother's milk.

High in Dietary Fiber rivalling other fiber sources such as psyllium, wheat bran, oat bran, and rice bran. Coconut supplies an impressive 61% dietary fiber! Foods contain two types of carbohydrates - digestible and non-digestible. Digestible carbohydrates (soluble fiber) consists of starch and sugar and promote calories. Non-digestible carbohydrates (insoluble fiber) contains NO calories. Since the body cannot digest the dietary fiber in coconut, no calories are derived from it and it has no effect on blood sugar.

Low Glycemic Index (GI) measures how fast available carbohydrates in food raise blood sugar levels. Coconut fiber slows down the release of glucose, therefore requiring less insulin to utilize the glucose and transport it into the cell where it is converted into energy. Coconut also assists in relieving stress on the pancreas and enzyme systems of the body, in turn, reducing the risks associated with Diabetes. Coconut Nectar and Crystals have a very low GI of only 35 (compared to honey with a GI of 55-83, and sugar with a GI of 65-100.)

Reduces Sweet Cravings and improves insulin secretion and utilization of blood glucose. The healthy fat in coconut slows down any rise in blood sugar and helps to reduce hypoglycemic cravings.

Improves Digestion and many of the symptoms and inflammatory conditions associated with digestive and bowel disorders, by supporting absorption of other nutrients including vitamins, minerals, and amino acids while also providing beneficial dietary fiber.

Quick Energy Boost that provides a super nutritious source of extra energy. Coconut is utilized by the body to actually produce energy, rather than to store it as body fat. It supports improved endurance during physical and athletic performance. As well, it promotes healthy thyroid function and helps to relieve the symptoms of chronic fatigue.

In addition, coconut contains No Trans-Fats, is Gluten-Free, Non-Toxic, Hypoallergenic, and also contains Antibacterial, Antiviral, Antifungal, and Anti-parasitic healing properties. Coconut helps to aid and support overall Immune System functions.

Source : http://www.coconutsecret.com/coconuthealthsecrets2.html

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PEPPER PULIYODHARAI | MILAGU PULIYODHARAI

2013-04-01T17:34:00.001+05:30

I wanted to try this recipe for long time.. I usually follow my MIL’s method for making tamarind rice / puliyodharai .. It comes out very well. This time i tried the same recipe with pepper .As i mentioned in my pepper idli post , my hubby is very much fond of pepper dishes.. So i tried this pepper puliogare on my own.. It came out very well. It had a nice flavour of pepper in it. I packed it for my hubby’s lunch box. He liked it very much.. There is no much difference in the method and the ingredients..U can prepare the paste the previous night and make the rice the next day. Adjust the amount of pepper powder based on ur taste.This paste stays well for 1 week even without refrigeration.Also i feel for puliyodharai , mixing the paste in raw rice or boiled rice tastes well more than basmati.Add few tsps of sesame oil / gingely oil while mixing the rice & paste to get the additional flavour and taste..As we all know , this rice is apt for travel too..

INGREDIENTS

Serves 2 people

Rice – 1/2 cup ( Raw rice or boiled rice)
Tamarind - Medium gooseberry size
Jaggery – A small piece
Salt , water – As needed

To roast & grind

Oil – 1/2 tsp
Methi seeds – 1/2 tsp
Pepper corns – 1 tsp
Channa dal – 1 tsp
Hing/Asafetida - A big pinch

To saute

Gingely oil – 2 tbsp
Mustard seeds – 1/2 tsp
Urad dal – 2 tsp
Channa dal – 1 tbsp
Red chillies – 2 nos (pinched)
Curry leaves – few
Hing /Asafetida-A pinch

Crushed Pepper powder – 1.5 tsp

Sesame oil /Gingely oil – 1 –2 tbsp

METHOD

Pressure cook the rice and spread in a plate adding a tbsp of gingely oil..Let the rice cools down and becomes fluffy..
Soak tamarind in warm water for 20 minutes and take the extract adding 2 cups of water.
Heat gingely oil in a pan and temper mustard , urad , channa dal , red chillies , curry leaves , hing..Saute well. Now add the tamarind extract , salt , turmeric powder , little hing and curry leaves.Allow to boil well . In the middle add the jaggery.

Add 1/2 tsp of oil and roast the ingredients given under “To roast&grind”.Roast till the pepper corns splutter.Powder them and set aside.

When the tamarind extract reduces to half in quantity , add the roasted & ground powder. After u add the powder , give a boil. The mixture thickens..Let it roll boil well for few seconds. After u get salangai satham ( gala gala sound) ..switch off the flame..

Finally add the crushed pepper powder in the paste , mix well..Set aside..Tamarind paste is ready.. Mix the required paste in the rice adding gingely oil..

Note

If u want more spicy , add more pepper powder at the end..

Technorati Tags: Pepper puliyodharai,pepper pulioydharai recipe,Milagu puliyodharai,tamarind rice with pepper,tamarind rice

TOMATO MINT CHUTNEY

2013-03-30T20:41:00.001+05:30

I got this recipe from Mallika badrinath’s chutney varieties book.I tried for idli , dosa. It tasted great for both. We loved it very much and i have included this chutney in our routine side dishes..Its very simple. It uses little coconut though.. The color of the chutney may vary depending on the amount of tomatoes u use. If u use more tomatoes , red chillies and less mint leaves , it will be on the reddish shade as u see in this picture. I have tried adding more mint leaves, green chillies and less tomatoes too.It comes out in green color.But whatever may be the color , its tastes . Do try this recipe , u’ll love it for sure !!

INGREDIENTS

Tomato – 2 nos (big)
Mint leaves – 1/2 cup
Small onion – 10 nos OR Big onion – 1 no
Tamarind – 1 small piece (soak in little water)
Green chilli Or Red chilli – 5 -7 nos
Grated coconut – 1 tbsp
Urad dal – 3/4 tbsp
Cooking oil – 1 tbsp
Salt & water – As needed..

To temper

Cooking oil – 1 tsp
Mustard seeds – 1/2 tsp
Hing – 2 pinches

METHOD

Wash the mint leaves , chop tomatoes roughly , peel the onions and slit the green chillies.
Heat a tsp of oil in a pan and roast the urad dal till golden brown.Before switching off the flame , add the coconut , mix well and remove in a plate..
Again add 2 tsp of oil and add the green chillies , small onions , tomatoes , mint leaves and saute them together till tomato turns mushy.Allow it to cool ..
Grind everything together adding the tamarind , salt and water..
Now temper the mustard seeds and hing and add to the chutney.

Serve with idli , dosa !!

Note Adjust the amount of green chillies as per ur taste..Coriander leaves can be used instead of mint leaves .Also red chillies can be used in place of green chillies.

KITCHEN CLINIC

MINT LEAVES
Mint is an essential ingredient in many Indian and Middle Eastern cuisine and is popularly mixed with natural plain yogurt to make a 'raita' or brewed with tea to make the famous Indian 'Pudina Chai'. In Thai cooking, it is added to soups and to some highly-spiced curries. Mint grown in Asia is much more strongly flavored than most European mints, with a sweet, cool aftertaste.
Mint as Minta Spacata is a plant that has been long used in diverse cultures, such as India, Middle East and Europe. Mint has a sweet flavour, with a cooling after-sensation. Both, fresh and dried mint are used in preparing a large number of recipes, including curries, soups, chutneys, salads, juices, and ice creams.
Its health benefits include:
- Soothing the digestive tract and if you are having stomach ache then it can be of great help
- Drinking herbal mint tea reduces irritated bowel syndromes, cleanses the stomach and also clear up skin disorders such as acne.
- Mint acts as a cooling sensation to the skin and helps in dealing with skin irritations.
- Mint helps in eliminating toxins from the body.
- Crushed mint leaves helps in whitening teeth and combat bad breath.
- Mint is a very good cleanser for the blood.
Source: http://articles.timesofindia.indiatimes.com/2012-08-16/diet/30310696_1_health-benefits-cool-aftertaste-european-mints

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SHARJAH SHAKE RECIPE – SUMMER DRINKS

2013-03-29T22:46:00.001+05:30

Sharjah shake is nothing but banana milkshake which is commonly found in kerala juice shops & bakeries..I came to know about this drink from my neighbour. She makes this very often for her sons during summer.She suggested me to try once.As I had some ripe banana lying in the pantry i tried this milk shake ..We loved it. It tasted slightly different from the usual banana milkshake.Not only the taste , but also the color .. Addition of boost and Chikki/Cashew/Badam makes the difference here.One more important thing in this recipe is , it uses frozen milk cubes .It can be made in jiffy and adding ice cream is optional ..It comes out thick without adding ice cream.It is a refreshing and a filling drink too....Adjust the amount of sugar based on ur liking..Do try this, u’ll fall in love with it

INGREDIENTS

Frozen Milk – 2 cups (400 ml )
Ripe small size banana – 2 nos ( 3 if very small) ( use poovan , kadili . I used yelakki)
Sugar – 1 tbsp
Peanut chikki – 2 small pieces (optional)
Almond or cashews – 5 nos
Boost / Bournvita / Chocolate Horlicks – 1- 1.5 tbsp

METHOD

Take 2 cups of milk and freeze it well..
In a mixie jar, chop and add the ripe banana , sugar , peanut chikki or cashew or badam and boost/bournvita.

Break the frozen milk with a rod and add as small cubes to the mixie jar.Grind everything well till it becomes frothy.

Serve in a glass !!

KITCHEN CLINIC

HEALTH BENEFITS OF BANANA

1. Bananas are a caloric dense fruit. Consumption of just one banana anytime through the day makes one feel energetic.
2. Banana is a food most appropriate when small but nutrient dense food has to be given in situations of extreme weight loss or extreme fever where the body becomes weak and there is food aversion.
3. They are a good source of potassium and magnesium which aid in maintaining normal blood pressure and are heart protective.
4. The high potassium content promotes bone health too.
5. Banana help counteract the urinary calcium loss caused due to increase ion potassium levels in the urine.
6. Bananas have an antacid effect and are said to protect against stomach ulcers. They contain a compound called as protease inhibitor which protects the stomach from unfriendly bacteria which cause stomach or gastrointestinal disturbances.
7. Bananas are also known to stimulate cell proliferation which thickens the stomach mucosa and is a barrier against stomach acids.
8. Conditions like diarrhea can easily dehydrate the body and deplete the electrolytes.. Consumption of banana helps to restore the lost potassium and helps maintain heart function.
9. Bananas are rich in the soluble fibre pectin. Thereby it assists healthy digestion and eases out constipation.
10. They are a rich source of fructooligosaccharides which act as a prebiotic and stimulate the growth of friendly bacteria in the intestine. They protect us from harmful bacteria that cause gastric disturbances.
11. Fructooligosaccharides also produce digestive enzymes which improve the ability to absorb nutrients.
12. Bananas contain short chain fatty acids which are essentially needed by the cells lining the intestinal tract to stay healthy. This further improves the nutrient absorption.
13. They are a good source of carotenoids which are antioxidants and have a protective effect against chronic disease condition. They also have a high content of antioxidant phenolic compounds.
14. Banana is known to render a soothing effect. It has a compound called as tryptophan which on getting converted to serotonin improves mood.
15. It is one of the ideal foods to be eaten immediately after a strenuous workout too. The simple sugars present in them quickly provide energy and normalize the blood sugar levels.
Bananas can be eaten whole, as a part of a salad, as a healthy beverage or as an ingredient of a vegetable. It is a fruit made by god for one and all and for every age group.

Source : http://www.medindia.net/patients/lifestyleandwellness/health-benefits-of-bananas.htm

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RAVA IDLI RECIPE | BREAKFAST RECIPE

2013-03-28T12:20:00.001+05:30

Rava idli is one of the easiest breakfast recipes which helps me when i ran out of idli dosa batter... Very recently i started making this idli at home and i have made this 3-4 times so far..Sen loves this a lot.. It comes out very soft and porous . I got this recipe from Aval vikatan’s restaurant style recipes supplementary book.The softness of this idli lies in the consistency of batter,addition of curd & ENO fruit salt or cooking soda.I have not tried using cooking soda but it is a good replacement for ENO.To make it a healthy breakfast recipe , my MIL adds grated carrots , cabbage and cooked peas.Rava idli tastes the best when served hot with coconut chutney..Try this simple recipe and let me know how u liked it..

INGREDIENTS

Sooji / Rava – 1 cup
Fresh curd – 1 cup
ENO fruit salt – 1 tsp OR Cooking soda – 1 tsp
Salt & water – As needed

To temper

Oil – 1.5 tsp
Ghee – 1.5 tsp
Mustard seeds – 1/2 tsp
Urad dal – 1 tsp
Channa dal – 2 tsp
Pepper corns – 1 tsp
Jeera – 1 tsp
Finely chopped ginger – 1 tsp
Finely chopped green chilli – 1 no
Cashewnuts – 5 nos
Coriander leaves – few (chopped)

Lemon juice – Few drops (optional)

METHOD

Dry roast rava for 5-6 minutes in low flame without changing its color. Set aside.In a wide kadai or cooker base , add oil and ghee. Temper mustard seeds , urad dal, channa dal , ginger , pepper corns , jeera , Finely chopped ginger , green chillies. Saute well till pepper corns starts to splutter.Add the roasted rava , mix well.

Switch off the flame and allow it to cool.After the mixture cools down completely , add the curd ,salt , lemon juice and the required water. Mix well. The consistency of the batter should not be too thick or too thin. It should be pourable like idli batter..The mixture takes 1/2 cup – 3/4 cup of water to get the right consistency.

Before making idlies , add the eno fruit salt..Eno should be active such that as soon as u add ENO , u should get bubbles..Finally add the chopped coriander leaves. Mix well…Grease the idli plate and pour the batter.Steam it for 12-15 minutes.Remove and enjoy eating hot !

KITCHEN CLINIC

Semolina is a very gritty, coarse type of flour, usually made from wheat however the term is also applied to maize. It contains the nutritious heart (endosperm) of the grain, which is left behind during milling when the finer flour is sifted. Semolina is made from durum wheat, a hard variety of wheat quite unlike the wheat used to make bread. Durum semolina is commonly used in the manufacturing of pasta because of its high gluten content, which gives the pasta its pleasant taste and ensures that it retains its shape during the cooking process.
Health Benefits
· This low-fat, high carbohydrate food offers a lot of energy along with a variety of other nutrients
· It is low in cholesterol and sodium and fairly high in fibre and can be safely incorporated into a well-balanced diet.
· Semolina is high in protein, very high in complex carbohydrates and fairly high in potassium, phosphorus, magnesium, calcium and fibre, with some iron, zinc, manganese and copper.
· It is very low in saturated fat, cholesterol and sodium, and contains zero trans fatty acids.
· It is high in vitamin E and contains a fair amount of the B complex vitamins (especially folic acid).
· Because semolina is made from durum wheat and not the softer wheat that goes into bread, it is digested more slowly and has a low glycemic index, which is good news for people wishing to control or reduce their weight and blood sugar, and especially for diabetics.
· The high carbohydrate content makes semolina an ideal food for active, energetic people.
· Especially significant are potassium, which supports good kidney and heart function and the smooth function of other muscles, phosphorus, required by the body to metabolize energy, magnesium for healthy muscles, bones and nerves, calcium for strong bones and zinc to boost the immune system.

Source:http://www.tarladalal.com/glossary-semolina-603i

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