Foody - Buddy

Soya Chunks Mushroom Curry | Meal Maker Kurma

2013-12-02T13:53:00.001-06:00

It looks like non-vegetarian dish, right ? But it has a healthy meat replacement ingredients, Soya Chunks (Meal Maker) curry with mushroom. Both soya chunks and mushroom are rich in protein and very nutritious. Soya Chunks / Soy Nuggets curry is a flavorful and aromatic dish that goes well with chapathi, biryani or pulao. I am not a big fan of soya chunks but my husband loves it. So I used to make this meal maker korma once a month for him. Soya chunks are soft and succulent after cooking and the spices added here makes the soya chunks tasty and yummy. Do try this yummy soya chunks mushroom curry recipe and am sure you will love this with chapathi , biryani or kuska. Here goes the recipe

Preparation Time : 15 mins
Cooking Time : 10 mins
Servings : 2 People

Ingredients

12 Soya Chunks(Big)
3 Mushroom, Sliced
1 Large Red Onion, Finely Chopped
1 Medium Size Tomato, Finely Chopped
1 Tbsp of Tomato Paste
Salt to Taste
Water as Needed

To Grind

1/4 Tsp of Fennel Seeds
1.5 Tbsp of Grated Coconut
2 Tsp of Sambar Powder
2 Garlic Cloves
1/2 Inch of Ginger

To Temper

2 Tsp of Oil
Medium Size Cinnamon Stick
1/4 Tsp of Fennel Seeds
Few Curry Leaves

To Garnish

Coriander Leaves

Method

Cook the soya chunks in boiling water with salt for 10 mins. Drain the water and rinse it in cold water for two times, squeeze the excess of water and set it aside.
In mixie, grind all the ingredients listed under "To Grind" to a fine paste along with little water.
In a pressure cooker, heat oil, add cinnamon stick, fennel seeds, curry leaves, after it splutters, add onion, fry this for 2 mins until it turns golden brown, add ground paste, fry this until raw smell vanishes.
Add tomato, saute this until it turns soft and mushy.
Add soya chunks, mushroom, salt and water, saute this for 2 mins, cover and pressure cook it for 2 whistles.
Finally garnish it with coriander leaves.
Hot, fingerlicking kurma is ready to serve with biryani or chapathi.

Tips

You can use other veggies like potato and cauliflower in place of mushroom.
If you don't have sambhar powder, you can use 2 tsp of coriander powder and 1 tsp of red chilly powder.
Use 2 medium size tomatoes for this dish, since I don't have extra tomato, I used tomato paste.
If you want your curry to be thick, use less water before pressure cooking.
You can also add lemon juice at the end, if you like it more tangy.

Health Benefits of Soya Chunks and Mushroom

Soya chunks

They are good source of protein, iron and calcium.
It reduces the risk of osteoporosis in women.
It controls the LDL cholesterol in body.

Mushroom

Low in calories
High in protein and fiber.
Good source of iron, niacin, vitamin B, C and D and anti-oxidants.
Significant anti-bacterial activity.
Good for immune function and cardiovascular benefits.

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Kuska Biryani (Dindugul Style) | Plain Biryani Without Vegetables

2013-11-29T22:28:00.000-06:00

       Kuska is a kind of biryani without any vegetables and it is a popular food in southern part of Tamilnadu. This is my mom aunty's recipe, whenever we go to her house in Dindugul, she makes this biryani for us. In this recipe, the long grain rice is cooked in a pressure cooker along with some aromatic spices, mint leaves, onion, tomato and ginger garlic paste. The outcome of the biryani is just flavorful, spicy and yummy. You can make this easy biryani, if you run out of veggies at home. Best accompaniment for this biryani are some vegetable gravy or protein rich gravy like mushroom curry or soy chunks curry and raita.

Preparation Time : 30 mins
    Cooking Time : 10 Mins
Makes : 2 Servings

Ingredients

1 Cup of Basmati Rice
1 Big Red Onion, Finely Chopped
2 Tsp of Ginger Garlic Paste
4 Green Chilly
1 Tsp of Coriander Powder
1 Small Tomato, Finely Chopped
3/4 Tbsp of Dried Mint Leaves, You can use Fresh Mint Leaves(Handful)
1 Tbsp of Coriander Leaves, Finely Chopped
1 Cup of Water
1/2 Cup of Milk
Salt to Taste

To Grind

2 Cloves
1 Inch Cinnamon Stick
2 Green Cardamom

To Temper

3 Tsp of Oil
1 Bay Leaf
1 Star Anise
Pinch of Stone Flower
4 Curry Leaves

Other Ingredients

   1 Tbsp of Coriander Leaves, Chopped
   2 Tsp of Ghee

Method

Soak the rice in water for 20 mins. Drain and wash it in tap water. Keep it aside.
Grind cloves, cinnamon and cardamom in a spice grinder or mixie to a fine powder.
Finely chop the onion and tomato. Slit the green chilies. Keep it aside.
Heat oil in a pressure cooker, add bay leaf, stone flower, curry leaves and star anise, fry for a min. In a medium flame, add the ground spice powder, fry it for 30 secs. Add chopped onion and green chilly, fry it for 2 mins until it changes golden brown. Add ginger garlic paste, fry it until the raw smell vanishes. Add tomato, fry it until it turns soft and mushy.
Now add mint leaves, coriander leaves and coriander powder, fry this for a min. Add rice, fry for another min, add water, milk and salt. Cover and cook it for 2 whistles in a cooker. Turn off the flame, let the pressure releases on its own.
Open the cooker, add chopped coriander leaves and ghee, give a gentle stir with a fork.
Hot, yummy kuska is ready to serve with spicy mushroom gravy and raita.

Tips

If you don't have stone flower and star anise, just use bay leaf for tempering.
If you have small onion(shallots), you can use that in place of large onion.
Increase or decrease the number of green chilly according to your taste.
You can also use 3 green chilies and 1/2 tsp of red chilly powder to this rice.
Don't add turmeric powder to kuska.
Adding ghee after pressure cooking gives a nice taste and flavor to rice.
You can use jeeraga samba rice in place of basmati rice.
For basmati rice, the water ratio is 1 : 1.5 Water. You can use coconut milk in place of water or you can use 1 cup of water and 1/2 cup of cow's milk, like I did.

Tags : biryani, kuska, kuska biryani, how to make kuska, plain biryani, biryani without vegetables and meat, sunday biryani, southindianlunch, indianbiryani, madurai kuska, dindugul kuska, easy biryani, muslim biryani , beeryani recipe variety rice without veggies

Vegetarian Black Bean Chili Recipe | Easy Bean Chili Recipe

2013-11-28T00:30:00.001-06:00

                 Yesterday I have posted the recipe for cornbread, which is a best accompaniment for vegetarian bean chili recipe. This is very simple and protein packed dish which can be made so quickly with canned beans. If you want to make chili recipe with dried beans, that's a long and time consuming process in stove top or if you want to make in pressure cooker then it would be easy. But this chili version is easy, healthy and vegetarian. Here in this recipe, onion, garlic, tofu and beans are cooked with spice mix, later it was simmered for few mins to blend the flavors. Finally top it with sour cream or cheese and green onion. Serve it with hot jalapeno cheddar corn bread or tortilla chips. You can have this chili and corn bread for lunch or perfect for cold winter dinner.

     Preparation Time : 10 mins
     Cooking Time : 15 mins
     Makes : 2 Servings

     Ingredients

                   1 Can(15 Oz) of Black Beans
   2 Tsp of Olive Oil
   8 oz of Tofu, Finely Chopped
                   1/2 Cup of Onion, Chopped
                   2 Garlic Cloves
                   2 Tsp of Chili Seasoning Mix, I used McCormick
                   1 Tomato, Chopped
   Black Pepper and Salt to taste
   1/2 Cup of Water

     To Garnish

                    1 Tbsp of Sharp Cheddar Cheese
                    1 Green Onion, Chopped

Method

Heat oil in a pan, add chopped onion and garlic, saute this for 2 mins until it turns golden brown color.
Add tomato, saute this until it turns soft. Add black beans, Tofu, chili powder, black pepper powder and salt, Saute this for 2 mins, add water, reduce the flame, cover and cook it for 10 -12 mins until it turns thick in consistency and stirring occasionally.
Finally garnish it with chopped green onion and cheddar cheese.
Enjoy hot, yummy vegetarian black bean chilli with jalapeno cheddar corn bread.

Tips

You can make this chili recipe with other beans like red beans.
You can add corn or any veggies like squash to this dish.
You can top it with sour cream in place of cheese.
Serve it with corn bread or tortilla chips.

Health Benefits of Black Bean

Black beans are an excellent source of the trace mineral, molybdenum, an integral component of the enzyme sulfite oxidase, which is responsible for detoxifying sulfites.
Good for diabetes and rich in dietary fiber.
Lowers cholesterol levels.
Rich in antioxidants.

Tags : chili recipe, bean chili recipe, vegetarian bean chili recipe, black bean chili, how to make bean chili recipe, mexican chili recipe, thanksgiving side dish recipe, easychillirecipe

Jalapeno Cheddar Cornbread Recipe Without Eggs

2013-11-26T14:47:00.000-06:00

I never tasted corn bread before and this is my first time, I tried and tasted this corn bread. It came out so good, moist and delicious. My husband who loves Mexican food and has tasted corn bread before, so after he tasted my corn bread and said that " this was the best corn bread I have tasted". I was very happy and I was in cloud nine This easy homemade corn bread recipe is without eggs and butter. To make this corn bread more flavorful and spicy, I added jalapenos and cheddar cheese to the batter. Jalapenos adds a extra zing to the bread. This dish can be made in a jiffy, it just takes 30 minutes to finish. You can serve this bread for breakfast or lunch or dinner with soups or spicy dishes like vegetarian bean chilli. I will be posting my bean chilli recipe in my next post.

Ingredients

1.5 Cups of Milk
1.5 Tbsp of Distilled White Vinegar or Apple Cider Vinegar
1 Cup of Cornmeal , I used corn flour
1 Cup of All Purpose Flour
3 Tbsp of White Sugar
1/2 Tsp of Salt
1 Tsp of Baking Powder
1 Tsp of Baking Soda
2 Tbsp of Canola Oil
2 Jalapeno's, Chopped
3 Tbsp of Cheddar Cheese

Method

Preheat the oven to 425 degree F. Lightly oil a 9 *9 inch baking dish.
In a small bowl, combine the milk and vinegar, and set aside.
Mix the corn flour, all purpose flour, sugar, salt, oil, baking powder and baking soda in a large bowl. Finally add the milk and vinegar mixture. Stir well with a whisk.
Pour the batter evenly in the prepared baking dish.
Bake until the top is golden brown, 25-30 minutes.
Hot jalapeno corn bread is ready to serve with bean chilli

Tips

You can serve it for breakfast with soups or spicy dish like chilli.
The recipe calls for cornmeal, but I used corn flour.
Both are ground corn. Difference is cornflour is usually ground to a fine texture than cornmeal.
Add frozen corns to the batter, for crunchiness.
If you don't get jalapenos in your place, replace it with any chilly.
If you don't want jalapeno and cheese, just skip it and make a plain corn bread.
If you want vegan version, just replace milk with non diary milk such as soy or almond milk.

Health Benefits of Corn

Good source of dietary fiber.
Fiber in corn helps to reduce blood cholesterol and reduces the risk of cardiovascular disease.
Rich source of vitamin folate helps in support of cardiovascular problems.
Controls diabetes and hypertension.
Prevents anemia.
Good for eyes and skin.

Tags : cornbread, cornbread recipe, how to make cornbread, cornbreadrecipe without eggs, jalapeno cheddar cornbread recipe, jalapenocornbread, thanksgivingrecipe, americanrecipe, baking, breadrecipe without eggs and butter.

Mushroom Tomato and Cucumber Sandwich | No Cheese Sandwich

2013-11-24T22:18:00.001-06:00

          I start most of my days by having sandwiches with vegetable fillings and this is one of among them. This is very easy and quick to fix sandwich with mushroom, tomato and cucumber as filling, for flavoring, I added Italian seasoning, salt and pepper. This is a heart healthy sandwich which has no cheese in it and I used whole wheat bread, so this is very healthy and filling sandwich that can be made in minutes. You can have this no cheese sandwich for breakfast or lunch or dinner.
     Preparation Time : 10 Mins
     Cooking Time : 10 Mins
   Makes : 1 Sandwich

    Ingredients

   2 Whole Wheat Bread
   6 Slices of Mushroom
   4 Slices of Tomato
   4 Slices of Cucumber
   2 Tbsp of Chopped Yellow / Red Onion
         1/8 Tsp of Italian Seasoning
         2 Tbsp of Mayonnaise, I used Vegennaise
   Dash of Salt and Pepper
   Red Wine Vinaigrette to taste
   1 Tsp of Olive Oil

    Method

Wash and slice the cucumber, tomato and mushroom. Finely chop the onion.
Heat olive oil in a pan, add onion, mushroom, salt, pepper and Italian seasoning, saute this for 2-3 mins in a medium high flame, until it turns mushroom turns soft. Once it done, turn off the flame.
Toast the bread in a toaster or cast iron pan.

For The Sandwich Build

Apply mayonnaise or vegennaise on each side of the bread.
Place the sauted mushroom and onion, cucumber and tomato.
Assemble your sandwich by gently pressing the two slices of bread together.
Yummy sandwich is ready to serve.

Tips

You can use wheat bread or white bread(maida)
You can use chopped lettuce to this sandwich.
Use sharp cheddar cheese or earth balance (dairy free-vegan option) for more richness and creaminess.
Use butter in place of olive oil.

Health Benefits of Mushroom, tomato and Cucumber Sandwich

Whole wheat bread are rich in fiber, reduce the risk of cardiovascular disease and diabetes.
Mushroom are rich in protein, vitamin B, D and antioxidants, boost your immune system.
Tomatoes are rich vitamin A,C, K, beta-carotene, a natural cancer fighter and good for skin.
Cucumber re-hydrates the body, good for skin, aids in weight loss and fight against cancer.

Rich in fiber, helps in proper functioning of digestive tract and lowers the cholesterol and metabolic syndromes.

Reduce the risk of cardiovascular disease

Tags : sandwich, no cheese sandwich, quick and healthy vegetarian sandwich, mushroom sandwich, mushroom, tomato and cucumber sandwich, how to make vegetarian snadwich breakfast ideas

Spongy Aval Dosai | Poha Dosa | Easy Dosa Recipe

2013-11-22T22:24:00.001-06:00

        Aval dosai / Poha dosai is a simple, easy and yummy breakfast dish. This spongy dosa is very soft in center and lightly crispy over the edges. Dosa is made with parboiled rice, rice flakes, butter milk, fenugreek and cooking soda and this dosa does not need any fermentation only soaking. You can make this dosa, if you don't have idly dosa batter at home. Though this dosa is suppose to be thick, you can also make it thin. So try this spongy aval (poha) dosa for breakfast along with some spicy tomato chutney or idly podi.

    Recipe Source : Raks Kitchen
    Preparation Time : 8 Hrs
    Cooking Time : 30 Mins
    Makes : 8-10 Dosa

Ingredients

2 Cups of Idly Rice (Parboiled Rice)
1/4 Cup of Aval / Poha / Rice Flakes
3.5 Cups of Sour Butter Milk
1/4 Tsp of Baking Soda
1/2 Tsp of Fenugreek Seeds
Oil and Salt as Needed

Method

Soak both the aval and rice flakes in buttermilk (not in water) for overnight.
Next day morning, drain the buttermilk, add fresh water and grind it to a smooth batter consistency, but consistency should be little watery than idly dosa batter.
Add salt and cooking soda to the batter, mix well.
Heat a non stick dosa pan or griddle, I used cast iron pan, pour a ladleful of batter, don't spread it like thin dosa, it should be thick. Drizzle some oil over dosa or in sides, cover and cook it for a min. If you want, you can cook on the other side, otherwise it is not necessary.
Spongy dosa is ready to serve with tomato chutney or any spicy chutney.

Tips

Flipping the dosa and cooking on other side is optional.
Always add baking soda, just before you use the batter.
If you don't want buttermilk, leave the batter overnight for fermentation.

Tags : avalrecipe, aval dosa, poha dosa, spongydosa, how to make spongy dosa, how to make aval dosai, dosai recipe, no fermentation dosa, easy dosa

Milagu Aval Recipe | Pepper Poha (Rice Flakes) | Aval Recipe For Breakfast

2013-11-20T22:23:00.002-06:00

        Aval / Flattened Rice is a dehusked rice which is flattened into flat light dry flakes. They are easily digestible. Milagu (Pepper) aval is one of our favorite breakfast dish and I often make this for busy weekday breakfast. This upma is very easy which you can prepare in 10 mins with minimum ingredients and it tasted almost like ven pongal and very flavorful because of addition of pepper and cumin powder. You can also make this pepper aval for kids for after school snack as it is very nutritious and healthy. Try this no onion no garlic upma and enjoy it with a cup of coffee.

   Ingredients

1.5 Cup of Aval / Poha / Rice Flakes
1/2 Tsp of Grated Ginger
3/4 Tsp of Black Pepper Powder
3/4 Tsp of Cumin Powder
Salt to taste

   To Temper

1.5 Tsp of Oil
1 Tsp of Mustard Seeds
1 Tsp of Urad Dal
1 Tsp of Chana Dal
Pinch of Hing
1 Sprig of Curry Leaves
Roasted Peanuts and Cashew Nuts as Needed

   Method

Soak the aval in water for 2 mins. Drain the water and keep it aside.
Heat a pan with oil, add mustard seeds, urad dal, chana dal, hing and curry leaves, after it splutters, add ginger, peanuts and cashew nuts, fry for a min. In a medium low flame, add aval (poha), fry for a min, add pepper powder, cumin powder and salt, fry this for a 1-2 mins and turn off the flame.

Tips

You can make it more spicy by adding red chilies and green chilies.
Use thick poha instead of thin poha.
Skip the nuts, if you don't want.
You can also use red rice flakes in place of white rice flakes.

Tags : aval, avalrecipe, milaguaval, milagu aval recipe, poha recipe, pepper poha, how to make milagu aval, easy breakfast Indian, Indian breakfast aval, flattened rice flavored with pepper

ONION CHUTNEY RECIPE | VENGAYA CHUTNEY | SIDE DISH FOR IDLY & DOSA

2013-11-18T23:05:00.003-06:00

Red onions are excellent source of healthy essential vitamins, minerals and phyto chemicals that provides long term health benefits. Including red onion in your diet may helps to prevent chronic diseases. Chutney are the perfect side dish for idly and dosa. This is my grand ma recipe, they are really spicy, pungent and flavorful chutney and very easy to make with few ingredients. Try this onion chutney without coconut for hot idly ,dosa and paniyaram.

    Ingredients

1 Big Red Onion
2 Big Garlic Cloves
2 Big Red Chilies
   1/2 Tsp of Tomato Paste (optional)
   Small Pinch of Tamarind
   Salt and Water as needed

To Temper

1.5 Tsp of Gingelly Oil
1 Tsp of Mustard
1 Tsp of Urad Dal
   Few Curry Leaves

Method

Roughly chop the onion.
In a mixie (blender), add onion, red chilies, tomato paste, garlic, tamarind, salt and water, grind it to a smooth paste.
Heat oil in a pan, add mustard seeds, urad dal, after it splutters, add the ground onion paste, cook it until it turns thick in consistency, for about 10 mins in a medium low flame.
Yummy onion chutney is ready to serve with hot idly or dosa or paniyaram.

Tips

You can make this chutney more spicy by adding 3 to 4 red chilies and little bit of red chilly powder.
You can also have this chutney without tempering, that tastes raw and spicy though, but it goes well with hot idlies.
Gingelly oil gives a nice taste to the chutney.
You can also skip the tomato paste, if you don't want.

Health Benefits of Red Onion

Red onion contains lot of organosulpur compoundd which is protective against cancer like prostate, colorectal and stomach cancers.
Another compound called onionin which reduces inflammation by suppresing the activity of immune cells. Anti-inflammatory effect is beneficial to people who has allergies, asthma and arthritis.
Onion contains chromium, which helps to regulate blood sugar.
Good source of minerals and vitamins like B6, K and C.
Allicin in onion fights against rejuvenative disease and fungi.
Increases the production of good cholesterol thereby prevents the heart diseases.

Tags : chutney recipe, onion chutney, onion chutney recipe, vengaya chutney, side dish for idly and dosa, onion chutney for idly and dosa, how to make onion chutney

Nei Appam Recipe | Kulli Appam Recipe | Karthigai Deepam Recipe

2013-11-17T23:16:00.001-06:00

Sorry, I am bit late to post this recipe. Kuli appam / Sweet appam is a traditional sweet made from rice, jaggery, cardamom, coconut and ghee. In this appam recipe, I have used mashed banana which gives softness and a nice taste to the appam.This nei appam is a easy sweet recipe prepared during festival occasions like karthigai deepam, onam and krishna jayanthi. This appam was soft and delicious and we loved it very much. So do try this unniappam recipe and enjoy :-):-)

Happy Karthigai Deepam !!!!!

----------------------------------------------------------------------------------------------------------------------------

   Preparation Time : 1 Hr
     Cooking Time : 20 mins
     Makes : 11 Appam

   Ingredients

         1/2 Cup of Rice Flour
   1/2 - 3/4 Cup of Jaggery
   2 Tbsp of Grated Coconut
   3 Cardamom
   1 Banana (Puvanpalam)
   Pinch of Salt
   Pinch of Baking Soda (optional)
         Ghee/Oil as Needed


    Method

Peel the banana, grind it to a smooth paste along with cardamom in a mixie(blender).
In a mixing bowl, add rice flour, salt, mashed banana and coconut
Heat 1/4 cup of water in a pan, add the jaggery to it. Mix well until the jaggery melts completely. Filter this in a strainer to remove the dirt. Pour this into a rice mixture. Add enough water and mix well until you get smooth batter consistency, little thicker than dosa batter.
Keep the batter untouched for 30 - 60 mins. After 1 hr, add baking soda, mix well.
Heat ghee / oil in a paniyaram pan, pour spoonful of batter into each hole of the pan. Fry until it turns golden brown color on one side, flip it to other side and cook for few mins.
Fluffy, soft appam is ready to serve.

Tips

You can deep fry the sweet appam in oil or ghee.
You can use maida or wheat flour in place of rice flour.
Banana gives soft texture to the appam.
You can even add coconut bits instead of grated coconut.
You can grind jaggery along with banana.
If you don't want banana, just skip it.
Baking soda gives softness to appam.

Tags : Appam Recipe, sweet appam, how to make sweet appam, neiyappam recipe, uniyappam recipe, karthikai deepam recipe, easy recipe for onam, unni appam, easy appam recipe, indian sweets, onam recipe, how to make nei appam kulli appam recipe

Keerai Kootu Recipe | Thandu Keerai Kootu | Kootu Recipe

2013-11-16T22:14:00.001-06:00

Kootu is a dal based curry, cooked with veggies. Here I used chinese spinach/Amaranth Greens (Mulai keerai) to make this kootu. This is a authentic simple and delicious Tamil recipe which requires very less oil and it is a easy recipe for bachelors to cook. From childhood, I love to eat greens(keerai). But I miss a lot of keerai variety in US like ponnaganni keerai, sirukeerai, agathi keerai and murangakeeerai. Both Me and my husband love keerai kootu a lot. I make this kootu everyweek for lunch. Very satisfying and comforting food to enjoy for lunch along with some kara kuzhumbu or sundal kulambu, rice and appalam. You can follow the same recipe for mulaikeerai kootu, sirukeerai kootu or ponnakannikirai kootu.Try this Mulai keerai kootu recipe for lunch and stay healthy.

Ingredients

1 Bunch (2 Cups) of Red Spinach / Pasalai Keerai
5 Small Onions (Shallots)
1 Tsp of Sambhar Powder
1/2 Tsp of Black Pepper Powder
Salt and Water as Needed

    To Pressure Cook

1/2 Cup of Yellow Moong Dal
1/2 Tsp of Turmeric Powder
Pinch of Asafoetida(Hing)
1/2 Tsp of Oil
1/2 Tsp of Salt

  To Grind

2 Tbsp of Freshly Grated Coconut
1/2 Tsp of Whole Cumin

    To Temper

1.5 Tsp of Oil
1 Tsp of Mustard Seeds
3/4 Tsp of Urad Dal
1/8 Tsp of Fenugreek Seeds
1/2 Tsp of Whole Cumin
1 Red Chilly
1 Sprig of Curry Leaves

Method

Wash the greens and chop them into finely.
In a mixie(blender), add coconut and cumin, grind it to a smooth paste.
Soak the moong dal for 30 mins. Wash and drain the water. In a pressure cooker, add all the ingredients listed under "To pressure cook", close the lid and cook it for 2 whistles. Keep it aside.
Heat oil in a pan, add all the ingredients listed under " To Temper" list add one by one, after mustard seeds sizzles and urad dal and red chilly changes color, add chopped onion, fry until it turns golden brown, then add chopped keerai, fry them for a min, add 1/4 cup of water, cover and cook it for 2 mins. Add the ground mixture, sambhar powder and pepper powder, fry well with keerai for 1-2 mins. Finally add the cooked moong dal and required salt, mix well. Cover and cook it for 5 mins in a medium flame until semi -thick in consistency.
Serve hot with steamed rice and ghee.

Tips

Use any type of keerai like araikeerai, thandukeerai or ponnagani keerai.
Use toor dal or chana dal in place of yellow moong dal.
You can use big red onion in place of small onions.

Health Benefits of Amaranthus Leaves

Rich source of vitamin A, C and folate.
It has good source of amino acid like lysine, which is limited in other grains.
Prevents hair loss and greying.
Reduces cholesterol and prevents the risk of cardiovascular disease.
It boosts the immune system.

Tags : Kootu, kootu recipe, keerai kootu recipe, keerai kootu, how to make kootu, how to make keerai kootu, south indian kootu, tamil recipe, thandukeerai kootu, mulaikeerai kootu recipe, side dish for kara kulambu

Puran Poli | Paruppu Poli Recipe | Obbatu - Indian Festival Recipe

2013-11-14T23:18:00.001-06:00

Puran poli / Kadalai Paruppu Poli / obbatu is a traditional sweet (dessert) prepared during auspicious occasions and important festivals like diwali, vinayagar chaturthi, ugadi and holi. This is a first time I prepared poli in my life and I made this for diwali celebration conducted in nearby library in US. Everyone tasted my poli and said it was awesome and tasty.
Coming to the recipe, the stuffing is called puran and the outer cover is called poli. The filling is prepared with chickpea lentils, toor dal, jaggery and coconut. The outer cover is prepared with maida, oil, turmeric powder, salt and water. Here comes the poli recipe with step by step pics....Try this kadalai paruppu poli and enjoy :-):-)

For Outer Dough

Ingredients

1 and 1/4 Cup of All Purpose Flour(Flour)
1/2 Tsp of Turmeric Powder
6 Tbsp of Cooking Oil
Salt to taste
Water as needed

Method

Take a mixing bowl, add flour, turmeric powder, salt and oil, mix well with hand. Add water little by little, mix it and knead it to a soft and smooth dough. Pour some oil over the dough until the dough is completely soaked in oil. Cover the bowl with a plastic wrap and let the dough rest it for 4 hrs.

  For Inner Dough

Ingredients

1/2 Cup of Toor Dal
1/2 Cup of Bengal Gram (Chana Dal)
   Pinch of Turmeric Powder
1 and 1/2 Cup of Jaggery
3 Tbsp of Grated Fresh Coconut
3 Whole Cardamom
Pinch of Salt
       1 Tbsp of Ghee (Clarified Butter)

    Other Ingredient (To make Poli)

   3 Tbsp of Oil or Ghee

Method

Soak both the dal in water for 30 mins, wash it in a tap water and drain it. Keep it aside.
In a pressure cooker add both the dal, turmeric powder and enough water about (2.5 cups) close the lid and pressure cook for 2 whistles. Open the lid, drain the water using colander. In a mixie(blender), add both the dal, grind it for few mins, add jaggery, cardamom and grind it to a smooth mixture. [Note : If your mixture has extra moisture like mine, just fry it in a pan until it becomes thick.]

Heat a pan with ghee, add grated coconut, fry it for a min, keep it aside. To the same pan, add the ground dal mixture, keep stirring in a medium flame, until the moisture goes off and mixture thickens. Add the roasted coconut, fry well for few minutes. Once it done, turn off the flame.
Filling is ready. Let it cool down completely.

To Make Puran Poli

Make lemon sized balls out of the outer dough(maida)
Make small sized balls out of the inner dough (Dal-jaggery mixture)
Take a ziplock bag or flat wooden base, grease it well with oil, place the maida ball, slowly apply pressure with your fingers over the dough or roll it with a rolling pin and make it like a small chapathi (patty). Now place the inner dough ball(pooranam) in the middle of the patty, slowly bring all the outer edges together in the center and seal it, to prevent the leakage of pooranam . Now again slowly apply pressure with your fingers or roll it with rolling pin and make it like a circular thick patty. Repeat the same procedure for the rest of the dough.
Heat a tawa (griddle), in a medium heat, apply some oil or ghee, carefully place the poli, You will see tiny bubbles rises on the surface of poli. Now it's time to flip the poli with a spatula. Once first flip is done, apply oil or ghee on the upper surface and spread it. Cook until you get brown spots on both sides.

Yummy hot puran poli is ready to serve. Serve with a dollop of butter or ghee.

Tips

It stays good for 2-3 days.
You can use chiroti rawa in place of maida or you can use whole wheat flour or mix of maida and chiroti rava to make outer dough of poli.
You can use toor dal or chana dal or mix of both the dal to make this poli.
Do not comprise with the amount of oil and ghee. Otherwise it won't taste good.
You can cook the dal either in pressure cooker or in a heavy bottomed pan.
You can make poli either thick as mine or thin as chapathi.

Health Benefits of Lentil, Jaggery and Spices

Jaggery acts as a digestive agent, used to cleanse the body and provide a good amounts of minerals.
Cardamom improves digestion and prevents cancer.
Lentils are high in fiber and protein, and low in fat. Eating lentils and other foods that are rich in soluble dietary fiber can help decrease high cholesterol
Toor dal is useful in the treatment of internal organ swelling.
Toor dal contains folic acid, good for women health.

Tags : poli recipe, poli, puran poli recipe, paruppu poli, kadalai paruppu poli, how to make poli, obbatu recipe, paruppu poli recipe, indian festival sweets, festival recipe, diwalisweets, indian sweets

Vegan Eggless Chocolate Cake Recipe With Chocolate Peanut Butter Frosting

2013-11-13T17:38:00.001-06:00

Are you guys in the mood to bake some tasty, yet healthy chocolate cake.... I made this cake for my husband's birthday, already I have posted single serving eggless chocolate cake recipe. This is again No Butter No Egg Vegan Cake Recipe and it turned out really good without using a tons of butter and other unhealthy fats , this cake was really moist inside and the taste was rich and complex..Here I have frosted the cake with chocolate peanut butter frosting. This cake is good for any occasion.

" How to Make Moist and Soft Eggless Cake Recipe Using No Butter"

Recipe Source : The Peaceful Palate Cookbook

Ingredients:

Chocolate Cake

1.5 All Purpose Flour
1 Cup of White Sugar
1/2 Tsp of Salt
1 Tsp of Baking Soda
1/4 Cup Unsweetened Cocoa Powder
1 and 1/2 Tsp of Vanilla Extract
1/3 Cup of Canola Oil or any Vegetable oil
1 Tbsp of Apple Cider Vinegar or White Distilled Vinegar
   1 Cup of Water

Chocolate Peanut Butter Frosting

1/4 Cup of Natural Peanut Butter
1/8 Cup of Unsweetened Cocoa Powder
1/4 Cup or more of Non Diary Milk (Soy Milk or Almond Milk)
1 Cup of Powdered Sugar
Pinch of Salt
1/2 Tsp of Vanilla Extract

To Garnish

Hersheys Chocolate Shavings
3 Cherries
8 Roasted Almonds

Method

Preheat the oven to 350 degree F (180 degree C).

For The Cake

Lightly grease the 9 Inch baking pan with oil.
In a mixing bowl, add the flour, sugar, salt, baking soda and cocoa powder, mix well with a fork until thoroughly combined.
Create a well in the center of the dry ingredients and add the vanilla extact, oil,vinegar and water. mix until just combined.
Pour this into the greased baking pan and bake it in the preheated oven for 30 mins, until a tooth prick inserted into center comes out clean.
Cool on a wire rack. To remove the cake from the pan, run a sharp knife around the inside of the pan to loosen the cake. Cool completely before frosting.

For the Frosting

In a bowl, combine together the peanut butter and cocoa. Add the milk and whisk it. Add the powdered sugar, salt and vanilla, mix well. Add a little more milk at a time to get spreading consistency.

Storing

Store the cake in an airtight container for 2-3 days outside or in the refrigerator.

Tips

The recipe calls for 3/4 cup of sugar, but I felt it needs little more sugar. So I gave 1 cup of sugar in the ingredient list.
You can also bake it muffin pan or bundt cake pan.
If you don't want vegan version, add 1/2 cup of water and 1/2 cup of milk.
You can frost the cake, with any frosting of your choice like butter cream frosting or cashew cream or cream cheese frosting.

Tags : chocolatecake recipe, cake recipe, vegan chocolate cake recipe, eggless chocolate cake, eggless cake, how to make eggless cake without butter, no egg no butter cake recipe, no egg cake recipe, no butter cake recipe, soft and moist chocolate cake recipe

Stir Fried Asparagus With Mushroom Recipe | Asparagus Stir Fry

2013-11-11T23:46:00.002-06:00

           Asparagus is also called Thannervittan Kilangu in Tamil. This is a delicious and healthy stir fry of asparagus and baby bella mushroom. Asparagus is a power house of goodness because it has lot of health benefits like detox, anti-aging properties and it increases the chances of fertility, so it should be added to the healthy diet. This stir fry is full of flavor of coconut oil and steak seasoning. Here, I used Tamari in place of table salt. With just 5 ingredients, you can make this asparagus dish in less than 15 mins. This easy asparagus (Thannervittan Kilangu) stir fry goes well with rice.

    Ingredients

       10 Oz of Asparagus
       5 Baby Bella Mushroom, Sliced
       1/2 Tsp of Steak Seasoning
       1 Tsp of Tamari / Soy Sauce or to taste
   1/4 Cup of Water
       2 Tsp of Extra Virgin Coconut Oil

    Method

Wash and slice the mushroom into thin slices.
Wash and cut the lower end of the asparagus.
Heat coconut oil in a cast iron pan over medium heat, add asparagus and mushroom, saute this for 2 mins, add steak seasoning, mix it to evenly coat asparagus. Add water and tamari or soy sauce, mix it, cover and steam until water evaporates and asparagus turns tender, about 5-7 mins in medium flame.
Yummy asparagus baby bella mushroom stir fry is ready to serve.

Tips

If you don't want soy sauce in your stir fry, you can use normal table salt.
Add garlic powder, pepper powder, red chilly flakes and salt in place of steak seasoning.
You can use cooking oil instead of EV Coconut Oil.
Steak seasoning is little salty in taste so be careful in adding tamari or soy sauce.

Health Benefits of Asparagus

Good source of vitamin A, E, C, K and folate.
Rich source of glutathione, a detoxifying compound that helps to break down the carcinogens.
Increases the chances of fertility
It contains anti-inflammatory compound that protects you from diabetes type II and heart disease.
It can help to prevents osteoporosis, osteoarthritis and birth defects.
It helps to lose weight.

Green Peas Kurma Recipe | Pattani Kurma - Side Dish for Chapathi

2013-11-08T16:32:00.002-06:00

Today I am sharing my amma signature recipe of Green Peas Korma which is very close to my heart. My mom makes this pattani kurma at least once a month as side dish for chapathi, phulka and also it tastes good with dosa. I prefer to use frozen peas, you can also substitute it with fresh or dries peas along with potato or any other vegetable of your choice. Coconut, cashews, yogurt along with other aromatic spices are used for this kurma. Addition of mint gives a nice flavor to the dish. You can also make kurma as a side dish for pulao. Try this green peas curry and let me know how it turned out.

Ingredients

3/4 Cup of Green Peas, Frozen or Fresh
1 Big Red Onion, Finely Chopped
2 Medium Size Tomatoes, Finely Chopped
1/2 Tsp of Garam Masala
1/2 Tsp of Turmeric Powder
1 Tbsp of Yogurt(Curd)
1/4 Cup of Milk (2%)
Salt to taste
Water as needed

To Grind

1 Tbsp of Dry Dessicated Coconut or Fresh Grated Coconut
1 Inch Size of Ginger
3 Big Garlic Cloves
1/4 Tsp of Cumin Seeds
3 Green Chilies
6 Cashew Nuts
7 Mint Leaves
1 Small Size Cinnamon Stick

To Temper

2 Tsp of Cooking Oil
1 Medium Size Cinnamon Stick
1/4 Tsp of Fennel Seeds
1 Sprig of Curry Leaves

Method

In a blender(mixie), add all the ingredients listed under "To Grind" List, grind it to a smooth mixture.
Heat oil in a pressure cooker, add fennel seeds, cinnamon stick and curry leaves, after they sizzle, add chopped onion and little salt, fry this for few mins until they turn golden color.
Add chopped tomatoes, fry this until they turn soft and mushy.
Add garam masala, turmeric powder and ground paste, fry this for few mins until raw smell vanishes.
Add little yogurt and green peas, mix well with the masala. Add enough water and milk, check the salt, close the lid and cook it for 2 whistles. Turn off the flame.
Finally garnish it with chopped cilantro. Flavorful green peas korma is ready to serve with hot chapathi or phulka.

Tips

If you are using fresh green peas, steam it or pressure cook it for 3 whistles until they turn soft, then follow the recipe.
You can also add few drops of lemon juice after pressure cooking for more tangy taste.
If you don't like fennel seeds, just do the tempering with cinnamon and curry leaves.
Addition of cashews gives a nice taste to the korma.
Mint adds a flavor to the kurma.
If you don't have green peas, use any vegetables of your choice by following the same recipe.

Health Benefits of Peas

They are low in fat.
Prevents stomach cancer.
Anti-aging, strong immune system and energy.
Prevention of wrinkles.
Regulates blood sugar levels.

Tags : Greenpeas Korma, Greenpeas Kurma, Pattani Kurma, Pachai Pattani korma, how to make kurma, greenpeas recipe, greenpeas sidedish, sidedishforchapathi, kurmarecipe

Easy Bread Recipe Without Yeast / No Yeast Wheat Bread

2013-11-06T16:19:00.001-06:00

Baking bread is one of life's simple joy. I got messages from two readers asking for yeast free and allergy free bread recipe. So I was searching for yeast free bread in google, I saw lot of beer bread recipes. Finally I got this recipe from here where club soda is used in place of beer. I really love that non alcoholic version of bread and slightly modified the recipe. In this bread recipe,there is no need for yeast or dough starters . This is so simple and easy to make yeast free bread. This is like quick to fix, mix all dry and wet ingredients together and pour it into a pan and bake it. If you have yeast allergy, then try this allergy free bread and enjoy with a cup of hot soup or coffee...

Ingredients

   3 Cups of Whole Wheat Flour
   1.5 Tsp of Baking Powder
   1 Tbsp of Sugar
   Pinch of Salt
   3 Tbsp of Flax Seed Powder / Flax Seeds
   2 Tbsp of Sesame Seeds
   2 Tbsp of Pumpkin Seeds, for topping
   2 Cups of Club Soda / Coke( Room Temperature)

    Method

In a bowl, add all the dry ingredients except club soda and pumpkin seeds. Mix everything well with a fork. Make a well in the center of the dry ingredients.
Now add club soda to the flour. Measure carefully, trying not to let it froth up. Stir everything well to combine.
Preheat the oven to 492 degree F.
Grease the pan with some oil or butter.
Transfer and fold the dough into greased baking bread pan, sprinkle some pumpkin seeds on top. Bake at 392 degree F (200 degree C) for 45-50 minutes. Check it by inserting tooth prick in the center of bread, if it comes out clean, then your bread is ready.
Allow the bread to cool down for 10 mins, then carefully take it out from the pan and enjoy the slice of healthy bread with hot soup !!!!

Tips

You can use mix of whole wheat and white flour (maida)
It stays good only for 3 days as it has no preservatives.
To make the bread more flavorful, add some mixed herbs or Italian seasoning or crushed garlic to the flour.
For topping, you can use any seeds like sunflowers, cucumber seeds, sesame seeds or any chopped nuts.
If you want to change the bread to alcoholic version, add beer in place of club soda.

Health Benefits of Whole Wheat Bread

Rich in fiber, helps in proper functioning of digestive tract and lowers the cholesterol and metabolic syndromes.
Reduce the risk of cardiovascular disease.
Reversing the weight gain process.
Lowers the risk of diabetes.
Excellent laxative properties.
It has powerful antioxidant, which is vitamin E, good for skins.

Health Benefits of Whole Wheat Bread

Rich in fiber, helps in proper functioning of digestive tract and lowers the cholesterol and metabolic syndromes.
Reduce the risk of cardiovascular disease.
Reversing the weight gain process.
Lowers the risk of diabetes.
Excellent laxative properties.
It has powerful antioxidant, which is vitamin E, good for skins.

Tags : Yeastfree Bread, No yeast bread, Easy bread Recipe, Bread Recipe, How to make no yeast bread, No yeast wheat bread Recipe,healthy wheat bread, allergy free bread recipe, vegan bread recipe, easy bread without yeast

Sweet Potato Fry Recipe | Sakkarivalli Kizhangu Poriyal - Indian Style

2013-11-04T18:38:00.000-06:00

I love sweet potatoes because they taste so good and high in nutritional content. This sweet potato roast (Chinni Kilangu poriyal) is a very easy to make side dish for sambar rice or dal rice. To make this sweet potato fry, first you have to steam the sweet potatoes, peel the skin, slice and fry it with sambar powder & garlic, finally in cast iron pan, slowly roast it in oil. Slow roasting the sweet potatoes, always gives a nice crispy texture on outside and soft and tasty on inside. Adding spice powder, garam masala and garlic gives a nice flavor and taste to the sweet potato. This sweet potato stir fry Recipe|Sakkarivalli kilangu poriyal goes well with rasam rice / curd rice. Also check my other potato recipe BABY POTATO ROAST in my blog.

    Ingredients

   2 Sweet Potatoes, Medium Size
         2 Big Garlic Cloves
         1 Tsp of Sambar Powder
         1/2 Tsp of Garam Masala
         1/2 Tsp of Fennel Seeds (Sombhu)
           1.5 Tbsp of Cooking Oil
           1/2 Tsp of Salt or to taste

  Method

Wash the sweet potatoes and steam it in a steamer or idly cooker for 12 mins or until it turns soft. After it done, peel the skin and chop them into thin, circular slices.
Crush the garlic in a mortar and pestle.
Heat a pan with oil, when it is hot, add fennel seeds, after it sizzles, add sliced sweet potatoes, give a gentle stir, by flipping the slices to other side.
In a medium flame, add crushed garlic, sambar powder, garam masala and salt, give a quick stir, do not break the slices, make sure the masala coats all the sweet potatoes pieces. Cover the lid and cook it for 5 mins.
Take handful of water, sprinkle it over the veggies, turn the potato slices to other side, cover the lid and cook it for another 7 mins until it turns brown and crisp.
Yummy sweet potato fry is ready to serve with sambar rice or dal rice

Tips

If you don't have sambhar powder, add 2 tsp of coriander powder, 1/2 tsp of turmeric powder and 1 tsp of red chilly powder.
If you don't have coriander powder and red chilly powder, replace it with cayenne pepper and black pepper powder.
Always cook in cast iron pan / irumbu kadai to get crispy roasted potatoes.
You can also marinate the potatoes in masala for 15 mins and then cook it.
Adding curd gives little tangy taste to the potatoes.
Adding garlic is to avoid gas flatulence.

Tips

If you don't have sambhar powder, add 2 tsp of coriander powder, 1/2 tsp of turmeric powder and 1 tsp of red chilly powder.
If you don't have coriander powder and red chilly powder, replace it with cayenne pepper/ black pepper powder and salt.
Always roast the potatoes in cast iron pan / irumbu kadai to get crispy roasted potatoes.
You can also marinate the potatoes in masala for 15 mins and then cook it.
Adding garlic is to avoid gas flatulence.

Health Benefits of Sweet Potato

High in vitamin A, B6, D and C.
Good Source of iron and magnesium.
Superior fiber content than other potatoes.
Rich in beta carotene & antioxidants.
Good for heart.

Tags : Sweetpotato, sweet potato fry, Sweetpotato fry Indian style, sweet potato roast, sweet potato stirfry recipe, chinnikilangu poriyal, sakkaraivalli kizhangu poriyal, how to make sweetpotato fry, sidedish recipe, sidedish for sambarrice, southindianrecipe, sweetpotatodishes, Lunchsidedish,

Tiffin Sambar Recipe | Idly Sambar Recipe With Moong Dal

2013-11-03T10:50:00.000-06:00

Idly, sambhar and filter kappi(coffee) is Tamilnadu's traditional healthy breakfast recipe as rice and dal in idly and dal in sambar makes a complete protein. This tiffin sambar is a perfect side dish for idly and dosa. You can make this sambar without vegetables or with any vegetables like yellow pumpkin, potatoes(urulaikilangu sambar), shallots(vengaya sambar), brinjal or drumsticks. Addition of ghee and sambar powder make this sambhar more flavorful and aromatic. Every week I used to make this sambhar for idly. The hot idly and sambhar combination is just heavenly in taste. Do try this sambar without tamarind for idly dosa and let me know how it turned out.

Ingredients

           1/2 Cup of Moong Dal
           1/2 Tsp of Turmeric Powder
           3 Tomatoes,Chopped
   2 Big Carrots,Chopped
           Salt to taste
           1/2 Tsp of Sesame Oil
           2 Cups of Water


    To Temper

         2 Tsp of Sesame Oil
           1 Tsp of Mustard Seeds
           1 Tsp of Urad Dal
   1/2 Tsp of Fenugreek
           Pinch of Hing (Asafoetida)
   1 Sprig of Curry Leaves
           1 Red Onion, Chopped
           2 Red Chilies
           2 Green Chilies, Slit
           1 Tsp of Sambhar Powder

    Other Ingredients

            1 Tsp of Sugar
2 Tbsp of Chopped Cilantro (Coriander Leaves)
            1 Tsp of Ghee

    Method

Wash and chop the carrots, onion, tomato and slit the green chilies.
Soak the dal for 30 mins, wash and drain the water.
In a pressure cooker, add dal, chopped carrots, tomatoes, turmeric powder, salt, oil and water. Close the lid and pressure cook this for 3 whistles and turn off the flame.
Heat oil in a pan, add mustard, urad dal, red chilies, fenugreek, asafoetida and curry leaves, after it splutters, add chopped red onion, slited green chilies, fry this until it turns transparent. In a medium flame, add sambhar powder, give a quick stir. Now transfer the dal to the pan, add little water, mix well, bring it to a rolling boil, add sugar, mix well, boil for 2 mins and turn off the stove. Finally add ghee and chopped coriander leaves.

Tips

Perfect side dish for idly and dosa.
You can use any vegetables like potato or pumpkin or brinjal or drumstick or small onion.
You can also use toor dal in place of moong dal.
Use sesame oil for this sambar.
Adjust the amount of spiciness according to your taste.

Health Benefits of Moong Dal

They are high in fiber and protein, and low in fat. Eating lentils and other foods that are rich in soluble dietary fiber can help decrease high cholesterol.
This dal is very good for pregnant ladies, kids and older people as it is easily digestible.

Diwali Recipes 2013 | Diwali Sweets & Snacks

2013-11-01T00:40:00.003-05:00

In 2013, Diwali falls on 2nd of November. So here are the Diwali recipes from Foody-Buddy. Wishing you all Happy Diwali...Click on the images to get the recipes.

Kaju Katli	Rasgulla	Carrot Halwa
Paal Kollukattai	Rava Ladoo	Kandarappam
Rava Kesari	Sago Payasam	Moong Dal Payasam
Coconut Burfi	Carrot Kheer	Basundi
Mullu Murukku	Aval(Poha)Vada	Medhu Vada
Thattai	Cornflakes Mixture	Nankhatai
Diamond Cuts	Thenkuzhal Murukku	Vazhakkai Bhajji

Basundi Recipe | How To Make Basundi | Indian Dessert

2013-10-31T09:59:00.002-05:00

Basundi (Sweetened Milk)is an Indian dessert popular in Maharashtra and Gujarat. It is a calorie rich, scrumptious dessert prepared by simmering the milk for a long time until it reduced to half of its volume, finally flavored with saffron, almonds and pistachios. This is one of my top favorite sweet. I used to eat a lot in my college days as my father used to get me basundi every week from Agarwal sweets. My husband has not tasted it before so I made this easy and tasty sweet for diwali. Addition of almonds and pistachios adds a nice crunch to this creamy dessert. Saffron imparts color and flavor to the dish. When you make basundi , always scrap the sides of vessel while cooking, as that will make the basundi thick and imparts creamy texture. It is served as a dessert or sweet accompaniment in lunch or during any Indian festivals like diwali. Also it tastes great with gulab jamun or hot malpuas.

Ingredients

             3 Cups of Milk (2 % or Full Fat)
             3-4 Tbsp of White Sugar
             20 Saffron Strands
             10 Almonds, Chopped
             10 Cashews, Chopped
             10 Pistachios, Chopped
             Pinch Of Nutmeg Powder
             3 Cardamom, Powdered
             1 Tsp of Ghee (Melted Butter), Optional

To Garnish

Almonds and Pistachios

Method

Chop the almonds, cashews and pistachios . Powder the cardamom with mortar and pestle.
Soak the saffron in 2 tsp of warm milk and keep this aside.
Take a heavy bottomed vessel, add the milk, bring the milk to boil and reduce the flame, cook on the slow flame, till the volume is reduced to half of its volume. Keep on stirring and continuously scrap the sides and bottom of the pan, otherwise the milk would get stick to the bottom.
Once the milk reduced to half of its volume, this would take 30 mins, add all the chopped nuts(almonds, cashews and pistachios), nutmeg powder, cardamom powder and saffron cook this for another 15-20 mins in a slow flame, keep on stirring, otherwise you would get burnt flavor.
After the milk thickened and got a nice flaky layer of cream on top, add sugar and mix well, cook for another 10 mins and turn off the flame.
Serve warm or chilled garnished with almonds and pistachios .
I love chilled basundi as it tastes divine and it thickens more when it is chilled.

Tips

Adjust the amount of sugar according to your taste.
You can also use evaporated or condensed milk in place of full cream or 2% milk.
You can also make flavored basundi by the addition of strawberry or oranges after step 3, to make strawberry basundi or orange basundi respectively.
Addition of nutmeg powder is for easy digestion.
If you use condensed milk or evaporated milk, do not add sugar to it.
Addition of saffron gives a nice color and flavor.
Always use heavy bottomed pan to make it otherwise milk will burn and stick to the pan.
When you keep basundi in fridge, make sure the consistency is thin and otherwise it would turn thick on next day.

Murukku Recipe | Thenkuzhal Murukku Recipe | Diwali Recipe

2013-10-30T15:48:00.000-05:00

தேன்குழல் முறுக்கு

Murukku means "Twisted" in Tamil Language. Murukku is a south Indian savory snack of crispy and crunchy in taste, made from rice and urad dal flour. You can make murukku in different ways with rice as main ingredient. Varieties differs by the addition of gram flour or roasted gram flour or urad dal flour or peanut flour in addition to rice. I already posted mullu murukku recipe in my blog.

This Thenkuzhal Murukku recipe is one of my childhood favorite snack and my mom makes the best murukku for diwali. I wanted to post this recipe for long time but I don't have the murukku plate, so I asked my mom to make this murukku for my blog. Below murukku recipe is made by my mom and she also send some pictures of the recipe taken by my sister in law (subha). Thank you amma and subha for this tasty recipe and mouthwatering photographs..Try this thenkuzhal murukku for diwali and enjoy :-)

Ingredients

1 Cup of Rice Flour
1/4 Cup of Urad Dal Flour
1/2 Tsp of Whole Cumin Seeds
1/2 Tsp of Sesame Seeds
Pinch of Asafoetida (Hing)
1 Tbsp of Hot Oil
1 Tbsp of Butter
Salt and Water as needed

Method

In a bowl, add rice flour, urad dal flour, whole cumin, sesame seeds, asafoetida, butter, hot oil and salt, mix well. Add water little by little to form a soft, non sticky dough without any cracks.
Heat oil in a heavy bottomed pan to deep fry the murukku.
Grease the murukku press with oil, place the murukku plate in the press, then place the dough.
Grease the ladle with oil, press the murukku press to make murukku over the laddle in the form of circle.
To test the oil, just drop a small ball of dough, if it rises up, your frying oil is ready.
Drop the murukku from the laddle into the hot oil, fry them in medium flame until it turns golden color.
Cook both the sides until "Sssh" sounds goes off. Take the murukku carefully from pan, drain them in paper towel, let it cool down for sometime and store it in an airtight container.

Tips

Here I used store bought rice and urad dal flour.
Butter gives a nice flavor and taste.
Addition of hing is for easy digestion.
Make sure you keep the dough covered throughout to avoid drying of the dough.
If your murukku is hard, then the amount of oil is not enough in the dough.

Coconut Burfi / Thengai Burfi Recipe / Easy Diwali Sweet

2013-10-28T21:17:00.000-05:00

    Coconut Burfee or(Burfi/Barfi )is a sweet confectionery from India and it is made with coconut, sugar, ghee and nuts. It is my brother's favorite sweet and my mother makes this burfi at home for every Diwali. But the process of making coconut burfi slightly differs from one home to other home. In my sister in law's home, they add rose essence to burfi and in one of my friend's home, they add saffron to it. But I love to eat it plain without any flavors in it. This easy to make traditional diwali sweet can be made with very less ingredients. They are so moist, chewy and in every bite, you can feel the burst of coconut juice and ghee flavors . Even beginner can make this coconut burfi for diwali without any difficulty. Try this coconut fudge or nariyal barfi in your home and let me know how it turned out.

    Ingredients

        1 Cup of Fresh Coconut
        1 Cup of White Sugar
        1/4 cup + 2 Tbsp of Water
        1 Pinch of Cardamom Powder
        1 Tbsp of Ghee (Melted Butter)
        10 Roasted Cashews, Chopped
        7 Roasted Almonds


    Method

Grind the coconut in a mixie without adding water, to get a fine powder but little coarse .
Grease the tray with ghee and keep it aside.
Take a wide bottomed non stick pan, add sugar and water, mix well until the sugar dissolves completely and starts bubbling as seen in the picture.

Keep stirring, until you get a single string consistency. This can be examined by taking a drop of syrup between index finger and thumb as you see in the picture. Once you get the single strand consistency, add the coconut, mix well with sugar syrup.

Keep on stirring until you get bubbles at the edges, now add the ghee, followed by the addition of cashews and cardamom powder, mix well. Again keep stirring until the coconut mixture thickens and starts coming off from the sides of the pan. Now turn it off the flame.

Pour immediately to the greased tray, after 20 mins, cut into squares or any desired shape.

Cool completely and store it in an airtight container.

Tips

Single strand consistency is most important. So always keep an eye on it while stirring.
If you don't get roasted cashews, roast the raw cashews in a tsp of ghee and add it to the coconut mixture.
Don't use dry dessicated coconut to make this burfi, it won't taste good as fresh coconut burfi.
You can use any nuts of your choice to this burfi.
Always cook the whole process in medium flame.
Adjust the amount of sugar according to your taste.
While scraping the coconut don't use the brown part of coconut.
You can also roast the coconut in ghee before adding it to the sugar syrup.
If you want colored burfis, add saffron or edible color like orange or green or both.

Health Benefits of Coconut

Quick energy boost.
High in dietary fiber.
Improves heart health.
It has anti-bacterial,anti-fungal & anti-parasitic properties.
Coconut oil can improve blood cholesterol level, boosts brain function.

CORNFLAKES MIXTURE IN MICROWAVE / CORNFLAKES SNACK INDIAN STYLE

2013-10-25T18:00:00.000-05:00

Cornflakes mixture is a guilt free evening snack to munch with a cup of tea or coffee. My husband and I just love this mixture for evening snack, we also like Haldiram cornflakes mixture a lot. This is very easy to make crispy munchy snack. Also it is ideal for children lunch box snack. Any beginner or bachelor who wants to try some simple and easy recipe for diwali, can try this mixture. So try this easy and instant mixture for diwali and enjoy.

Ingredients

1 Cup of Cornflakes
1/2 Cup of Aval (Poha or Flattened Rice)
1/4 Cup of Raw Peanuts
2 Tbsp of Roasted Gram Dal
1 Sprig of Curry Leaves
1 Tsp of Red Chilly Powder or to taste
Pinch of Sugar
Pinch of Black Salt (Kala Namak)
7 Roasted Almonds
Salt to taste
Pinch of Asafoetida
2 Tsp of Oil

Method

In a microwave safe bowl, add the corn flakes to it and microwave it for 2 mins. Every 30 secs, take the bowl out and mix it. This is to avoid burning taste. Transfer this to a mixing bowl.
In a pan, heat 1/2 tsp of oil, add aval, fry for a min and transfer it to cornflakes bowl. Again in the same pan, add some oil, and fry the roasted gram dal and peanuts for 2 mins, until they changes color. Transfer it to a bowl containing cornflakes.
Heat oil in a pan, in a low flame, add the curry leaves, asafoetida, red chilly powder, salt and sugar, give a quick stir and turn off the flame. Transfer this to a bowl containing corn flakes and add black salt. Mix gently until all the ingredients are well coated with spices.
Cool down and store it in an airtight container.
Serve it as evening snack for coffee or tea.

Tips

You can also fry the cornflakes in a pan with oil instead of doing it in microwave.
You can take some cornflakes in a strainer and immerse it into heated oil and fry it, in that case you get a very nice taste. But this method is good for health.
Add any nuts of your choice like cashews, raisin or walnuts.
Adding black salt is optional. Just use table salt.
Don't use flavored cornflakes to make this mixture.

Health Benefits of Cornflakes

Low sugar and less in calories.
It is easy to digest, quite light, and has all essential vitamins and minerals that your body is needed.
Good diet plan to prevent heart disease and cholesterol.
A good source of anti-oxidants as they contain carotenoid pigment which prevents the cardiovascular disease and cancer.

KANCHIPURAM IDLY / KUDALAI IDLY - SOUTH INDIAN BREAKFAST RECIPE

2013-10-24T10:27:00.000-05:00

       Kanchipuram Idly / Kanjeevaram Idly / Kanchi Idly is a nice variation to regular rice idly (steamed rice cakes). The name originated from the place called Kanchipuram in Tamilnadu, famous for temples and pattu (Hand woven silk) sarees. This idly is mildly spiced and steamed. Addition of spices and ghee gives a nice aroma and taste to the idly. But these idlies are traditionally steamed in dhonnai (dried leaf cups), hence they are also called kudalai idly, which adds an extraordinary fragrance and taste to the idly. Since I didn't get dhonai in my place, I used idly cooker to steam this Kancheepuram idly. So start your day with this protein rich healthy breakfast. It goes well with peanut chutney or mint coconut chutney or idly podi.

    Makes : 20 Idlies

    Ingredients

            2 Cups of Idly Rice / Raw Rice
            1 Cup of Urad Dal
            3 Tbsp of Bengal Gram / Chenna Dal
            1/2 Cup of Thick Yogurt (Curd)
1.5 Tsp of Whole Cumin
            1.5 Tsp of Whole Pepper
1 Green Chilly, Finely Chopped
            1 Tsp of Grated Ginger
Handful of Curry Leaves
            2 Tbsp of Ghee (Melted Butter) / Oil
            Salt to Taste

    Method

Soak the rice and dal in water separately for 3-4 hrs.
In a blender (mixie) or grinder, wash the urad dal and grind it to a fine batter, remove it and transfer this to a bowl.
In the same blender, grind the idly rice to a coarse consistency like rava texture. Finally add the urad dal batter to ground rice and grind it for another 5 mins. Transfer this batter to a bowl, add salt and mix well. Your batter should be thick, not watery. Let it ferment for 12 hrs. As I am in US, It took 20 hrs to ferment.
Soak bengal gram in water for 30-40 mins, drain the water and add it to the batter. Add beaten curds, whole cumin, green chilly, whole pepper, grated ginger, ghee, and salt, mix well.
Grease the idly plates or tumbler with oil, pour the batter to the idly plates and steam it for 20 mins. Once it done, turn off the heat and remove the idly plate, let it sit in counter top for 5 mts. Remove the idlis carefully with a spatula and serve hot with peanut chutney or Mint Coconut Chutney.

Tips

The batter should be coarse like rava (sooji) and thick.
Adjust the spiciness according to your taste.
You can make idly with idly plates or tumbler or small cups or big stainless bowl or dhonnai, make sure you greased well with oil before pouring the batter.
Here I used tumblers to make idly, just pour the batter into the tumbler and keep it in a idly plate, but you can place only one plate in a idly cooker.

If your are using big stainless bowl with batter, use pressure cooker, in that case don't use weight, just cover it with lid. Finally slice it like cake and have it.

Use fresh curd to make this idly.
You can also saute the spices in oil, before adding them to batter.

Health Benefits of Rice, Urad Dal And Bengal Gram

Lentils are high in fiber and protein, and low in fat. Eating lentils and other foods that are rich in soluble dietary fiber can help decrease high cholesterol
A dish of rice with dal gives you carbohydrates, protein, fiber and fats for a healthy, balanced meal. The rice provides carbohydrates for quick-release energy & aids in digestion.
Urad dal is rich in protein and good for heart.

Mint Coconut Chutney | Pudhina Thengai Chutney - Side Dish for Idly and Dosa

2013-10-22T13:45:00.000-05:00

புதினா தேங்காய் சட்னி

              I really love the fresh aroma of mint. Research study has said that the aroma itself stimulates the salivary glands, there by increasing digestive enzymes and facilitates the digestion.
I bought 2 large bunches of mint leaves from near by Indian grocery store. Two days back I made mint pulao for lunch, I already posted that recipe in my blog. For today breakfast, I made this pudhina coconut chutney for idly. It just tastes yummy with dosa and paniyaram too. Do try this mint chutney with coconut and let me know how it turned out.

   Ingredients

            1 Cup of Mint Leaves(loosely Packed)
            1/2 Cup of Grated Coconut, I used Dry dessicated Coconut
2 Tbsp of Roasted Bengal Gram (Pottukadalai)
            3 Green Chilies
            1/2 Inch Ginger
            1 Big Garlic Clove or 2 Small Garlic Cloves
            Pinch of Tamarind
            3/4 Tsp of Salt or to taste
            1/4 cup of Water
1/2 Tsp of Oil to saute Mint leaves

    To Temper

             1 Tsp of Oil
             3/4 Tsp of Mustard
             1/2 Tsp of Urad Dal
             1 Sprig of Curry Leaves
             Pinch of Asafoetida (Hing)

    Method

Wash the mint leaves and drain the water.
Heat a pan with oil, add mint leaves, saute this for a 1-2 mins in a medium flame until it shrinks in volume.
In a blender(mixie), add coconut, roasted bengal gram, green chilies, ginger, garlic, tamarind, salt, water and finally add mint leaves. Grind it to a smooth paste. Transfer this to a bowl.
Heat a same pan with little oil, add mustard, urad dal, curry leaves and asafoetida, after it splutters, transfer this tempering to ground chutney. Mix well with spoon.
Yummy mint coconut chutney is ready to serve with idly or dosa or paniyaram.

Tips

You can also add 1/2 cup of mint leaves and 1/2 cup of coriander leaves to make this chutney.
Addition of ginger and garlic gives a nice flavor to this chutney.
Addition of tamarind gives a nice tangy taste.
You can also add curry leaves while grinding instead of adding them to tempering.
Adjust the no of green chilies according to your taste. Here I used thai green chilli, it was spicy so I added 3.

Health Benefits of Mint Leaves

Aroma of mint, activates the salivary glands, there by increasing digestive enzymes and facilitates the digestion.
Soothing the digestive tract, if you are having any stomach ache.
Cooling sensation to skin.
Eliminates the toxins from the body.
Helps in whitening teeth and combats bad breath.
Good cleanser for the body.

Missi Roti | Savory Indian Bread | Roti Recipe

2013-10-20T22:24:00.000-05:00

      Missi Roti is a savory Indian bread made with a combination of whole wheat flour, besan flour and spice powders. This roti is very healthy, high in protein and quite filling too. It tastes so good with Spinach dal or sarson ka saag or raita. I had it with black eyed peas mushroom gravy. You can make this roti recipe for lunch or dinner. It is also perfect travel food.

    Ingredients

           1 Cup of Whole Wheat Flour (Atta)
           1/4 Cup of Besan Flour (Kadalai Maavu)
           1 Tsp of Salt
           1/2 Tsp of Red Chilly Powder
           1/4 Tsp of Turmeric Powder
           1 Tsp of Coriander Powder
           1/2 Tsp of Garam Masala
   Pinch of Ajwain
           1/4 Cup of Finely Chopped Onion
           2 Green Chilies, Finely Chopped
           1 Tbsp of Finely Chopped Coriander Leaves
           2 Tsp of Oil
   Water as needed

    Method

In a bowl, mix both the flours, turmeric powder, coriander powder, red chilly powder, ajwain, garam masala, chopped onion, green chilly, chopped coriander leaves, oil, salt and water, knead well to make a soft dough. Keep aside for 15-20 mins.
Make a equally sized balls out of the dough. Roll out each ball into a circular shape with a rolling pin.
Heat a pan, carefully place the rolled roti in the hot pan, cook the roti's in medium heat. When bubbles starts appearing, apply oil and flip it to the other side, cook till brown spots appear on both the sides of the roti.
Remove it from pan and place it in serving dish. Repeat the same process with each ball of dough.
Serve Immediately.

Tips

Serve with any dal or yogurt or any subzi.
If your dough is dry, you can add some more oil or water.
If you want more spicy, you can increase the quantity of red chilly powder.

Health Benefits of Whole Wheat Flour

Rich in fiber, helps in proper functioning of digestive tract and lowers the cholesterol and metabolic syndromes.
Reduce the risk of cardiovascular disease.
Reversing the weight gain process.
Lowers the risk of diabetes.
Excellent laxative properties.