(¯`•.VeluPriya's Cook Book.•´¯)

Kadamba Dosai

2014-01-08T08:56:00.001-08:00

Is there any South Indian who hates Dosa? Everybody loves it, easy to make and it is the most significant food of TamilNadu. Generally our dinners are Dosa/Chappati/Adai, but I wanted to make something special instead of plain dosa and Chutney/Sambhar (simply carbs and little amount of proteins).

So I started chopping all the veggies very fine and added them as toppings. To my surprise both the DDs didn’t reject them. My Parents and DH really enjoyed it, but couldn’t eat more than 3 or 4 dosas, because it is so heavy like Uthappam.

Ingredients:

Onion ---------------------> 1 cup
Green Chilles -------------> 2
Broccoli -------------------> 1 cup
Zucchini -------------------> 1 cup
Cauliflower ---------------> 1 cup
Carrot ---------------------> 1 cup
BeetRoot ------------------> 1 cup (optional)
Cabbage ------------------> 1 cup
Tomato --------------------> 1
Sprouted Green Beans --> 1.5 cups
Cilantro ---------------------> ½ bunch
Salt -------------------------> A2Y taste

Procedure:

v Finely chop all the veggies. Food Chopper(I have exactly this one) does the job in seconds. I chopped just the Tomato, and Cilantro using Knife.

v Mix all the veggies, Sprouted Green Beans, salt in a bowl

v Make dosa in a dosa pan, spread the veggie mixture nicely on top of it; cover it with the lid

v After couple of minutes, turn over the dosa and add oil around the dosa edges.

v Serve with any kind of Chutney or Idli Sambhar

Delicious, Healthy Kadamba Dosa is ready for you!!!  Sprouted Green Beans also tasted ver good.

What Idea Bulb Says:

ü Make Dosa batter with Brown rice. I am doing it, my DM also does the same now

Kids Special - Corn Potato Nuggets

2014-01-08T08:23:00.001-08:00

...I am Back from Break

It is been sooooo l-o-o-o-o-o-ng time since I blogged, almost 2.5 years, I took a break from my blogging. Our family is grown, little DD(Bouncy is her nick name) is 21 months already. DD(Bumpy) started Kinderkarten and my parents are here now having fun with DDs. Time is flying faster than you expect.

I don’t think I’ll be able to recollect everything, but I’ll try to pen it down when something flashes in my mind.

Since my DM is around, I'll try to post regularly.

I wanted to make Vegetarian Nuggets for my DD and I came up with this receipe. I make this for DD's lunch, sometime for DH also(but adult version)

Ingredients:
Sago Pearls ---------------------> ¼ cup (Javarisi or Sabudana)
Frozen Corn Kernels ------------> ½ cup
Potato --------------------------> 1 cooked
Bread Crumbs -----------------> ½ cup
Pepper - Jeera Powder --------> ½ tsp
Salt -----------------------------> A2Y taste

Procedure:

v Soak the Sago Pearls overnight

v Mash the potato and mix the Sago Pearls, Corn, and Salt

v Add a pinch of Pepper-Jeera Powder

v Make small ball from the mixture and roll it in the bread crumbs

v Make patties and fry in the pan.

Yummy Nuggets are ready!! Since it is not deep fried, you don’t need to worry about trans fat.

What Idea Bulb Says:

ü Add shredded carrots, cabbage if your kids like them.

ü For Adults, add onion, finely chopped green chillies, carrots, cabbage or any other veggies of your choice.

Kid's Lunch boxes

2012-02-16T10:39:00.000-08:00

It is always a stressful thought process for me to make lunches for my DD. I used to give small Pyrex Glass containers for main dish and little stainless steel containers for fruits, veggies & crackers. But it is time-consuming for me and hard for my DD to open, close and bring it back with some leftovers. So I started looking for partioned lunchboxes. When I came across the Bento style Laptop lunch box, I was glad but it had 5 little containers made of BPA-free plastic. Bummer :-(
After a long research, I found this Eco-friendly PlanetBox. All in one, much more safer too. It is fun & exciting making interesting lunches everyday for her. Also I feel it is much easier & relaxing filling up the compartments.

For more ideas..

Happy Diwali

2011-10-25T17:21:00.000-07:00

Dear Friends,

May you be blessed with peace and happiness on this Diwali!

May the lights of this auspicious festival fill your life with eternal glow!

Cheers,

Priya

Bitter Gourd Podi

2011-07-24T01:53:00.001-07:00

Again this week end was busy with cooking session and ended up making 7 dishes (< last weekend). Weekdays are more relaxing without cooking.

Bell Pepper Sambhar - I froze a bowl of Sambhar for future use.

Paruppu Rasam

White Gourd More Kuzhambhu

Clustered beans Poriyal

Potato Kara curry

Bitter Gourd Podi

Poori Kizhangu -I froze a samll bowl of hers too.

Here I go with the recipe of Bitter Gourd Podi

I donno how to name this recipe, I learnt it from my friend Suneetha(from Andhra). My DH also likes it very much, and I make it once in 2 ,3 months because it calls for deep frying.

After tiresome cooking, we went to Vanaathi - Mohan's Place for dinner. She made spicy & yummy Veggie Cutlets for appetizers. Definitely I should get her recipe and try it soon as a surprise.

It was fun playing cards, delicious dinner and me falling from the swing tops them all. Kids played nicely in the swing. Shame on me…L

Ingredients

Bitter Gourd ---------------------> Slice into thin rounds

To Grind

* Dhalia -------------------------> ½ cup (Pottukadalai/Roasted Split Channa Dhal)

* Dry Coconut Powder ---------> ½ cup

Red Onion -----------------------> one half hopped into chunks

Chilli Powder --------------------> 2 tsp

Salt ------------------------------> A2Y taste

First grind * marked items alone in the mixie and then add rest of the items to make a coarse paste.

Procedure

v Marinate bitter gourd in salt, turmeric for 30 minutes; then squeeze excess water and keep it aside

v Deep fry the Karela rounds in oil; I just pan fried, but it takes longer time

v In a wide pan, add oil; pour the Channa Dhal mixture and fry for few minutes

v Now add the fried Bitter gourd and mix well

v Keep it for few minutes and remove it from heat

v Make small balls when it is warm enough

v Mix each ball in the hot rice and serve it with Pulikuzhambhu

Gongura Leaves & Ridge Gourd Skin Thovaiyal

2011-07-24T01:53:00.000-07:00

This time the Ridge Gourd skin looks very good and I don't feel like wasting it. At the same time I was already in the process of making Goungura Thovaiyal. Suddenly my idea is bulb is switched on. Yes I made the thovaiyal with Gongura leaves & Ridge gourd skin.

Gongura /Sorrel leaves are very sour in taste, so need to add Tamarind as you do for any other thovaiyal

Ingredients

Gongura Leaves ---------------> Washed leaves alone

Ridge Gourd Skin --------------> Peel the skin along with the ridges

* Channa Dhal -----------------> 2 tsp

* Corriander Seeds ------------> 2 tsp

* Urad Dhal --------------------> 2 tsp

* Methi seeds ------------------> ½ tsp

* Sesame Seeds ---------------> 2 tsp

* Red Chillies ------------------> 3

Salt -----------------------------> A2Y

Procedure

v Dry roast the * marked items one by one or add one item at a time in the same order with a minute of gap in between.

v In a pan, add oil. When it is hot add Gongura leaves and fry for few minutes..

v Do the same for Ridge Gourd Skin.

v Grind the dry Ingredients with.without water.

v Now add the Gongura Leaves & Skin

v Serve it with Hot rice & Gingelly Oil/Sesame oil

Kids Special - Garlic Rasam

2011-07-24T01:51:00.001-07:00

When my DD gets cold or Cough or Fever, I make Garlic Rasam & Par boiled Rice(Puzhungal Arisi). That’s the only taste she likes when she is sick and don't want to eat anything.
Par boiled rice is easily digestible and has more nutrients than Raw Rice(Pachaai Arisi)
I cook the par boiled rice as whole or crack it down coarsely in a blender before cooking. Add little extra water so that rice will be cooked softly.

Ingredients
Tomato ------------------> 1, Sliced
Garlic --------------------> 15 Cloves, minced
Tamarind Water --------> ½ cup
Green Chilli --------------> ¼ inch
Pepper-Jeera Powder ---> 4 tsp
Methi Seeds Powder ----> ½ tsp
Turmeric -----------------> 1 tsp
Curry leaves Powder ----> 1 tsp
Salt -----------------------> A2Y

Procedure:

v In a pan, add little oil; when it is hot add minced Garlic and fry for few minutes

v Add Tomato, Green Chilli & turmeric; fry for a minutes

v Now add all the powders(Pepper Jeera Powder, Methi Seed Powder, Curry leaves Powder)

v Pour Tamarind water & 1 cup of plain water

v Leave it in medium, when it starts boiling remove rasam for the stove.

v Do the seasoning if needed. I didn't do it because she was sick.

v Serve it with hot rice.

Yesterday she was sick & didn't eat very well throughout the day. For dinner I made this Rasam & Vendaikkai Poriyal. Surprisingly she finished the dinner in 20 minutes, usually she takes nearly 45 minutes.

Ideas:

ü If the powders are not handy, just dry roast Pepper, Jeera, Methi & powder it freshly.

ü If you are making the powder freshly, include corriander seeds as well. It also has medicinal properties to relieve cold & cough.

Kids Special -Corn Pasta

2011-07-24T01:51:00.000-07:00

After so many experiments with pasta, finally my DD is happy with this healthier version of Pasta made without any other secondhand ingredients.

Ingredients

Organic Pasta --------------------> 1 cup, Cooked & Drained (Any kind)
Organic Frozen Corn ------------> 1 cup
Organic Butter -------------------> 1 tsp
Milk -------------------------------> 4 tsp
Shredded Cheese ---------------> As desired
Salt -------------------------------> A2Y Taste

Procedure

v I used the Alphabet Pasta from TJs.

v In a pan, melt the butter; add the corn and fry for few minutes

v Now add the pasta, sprinkle salt

v Finally add milk and stir it well

v While serving add cheese on top and microwave it.

Ideas:

ü Mixed Vegetables can be added to. I haven't tried yet.

Kids Special – Potato Gravy

2011-07-24T01:50:00.000-07:00

This is a little modified verison of poori kizhanghu we make it for Pooris in hotels.
It goes well with Chappati kind of dishes, sometimes If I mix this gravy with rice too. A different taste.

Ingredients

Potato ---------------------> 2, Cooked & Peeled, cut into small cubes
Onions ---------------------> ½ cup
Tomato --------------------> ½ cup
Green Chilli ----------------> ¼ inch
Carrot ----------------------> 1 chopped fine
Zucchini --------------------> 1 chopped fine
Salt -------------------------> A2Y Taste

Seasoning

Mustard Seeds -------------> 1 tsp
Turmeric --------------------> ½ tsp
Curry leaves powder -------> ½ tsp
Methi Powder ---------------> ¼ tsp
Hing -------------------------> ¼ tsp

Procedure

v In a pan, do the seasoning followed by onions, Chillies & Tomato.

v Add 1.5 cups of water. Remove chilli piece to avoid extra spiciness for the kids; but optional

v Add tomatoes, Carrot & Zucchini + Salt.

v Bring it to boil and close with the lid.

v Leave it in medium for few minutes and remove from heat

v Serve it with Chappati, Puri or Dosa.

Kale - Mango Dhal

2011-07-17T13:00:00.000-07:00

Really I too was confused to name this blend of dhal & I never made this combo in any dishes. Yetho thonichu, I started making it. I shared it with my friend Nithya and she liked it to my surprise.

No doubt, I'll also like whatever I make. This time when I went to india I got freshly made Red Chilli Powder & Corriander Powder. There is a drastic difference in taste, smell & color with this homemade powder. We have many plants back in India for curry leaves. So we made powder out of it by drying it and I am using it directly in all the curries. Voooooow very tasty & healthy. My DD is also consuming curry leaves happily.

Methi powder I just grind it in Mixie and have it ready all the times.

Ingredients:

Moong Dhal -------------> 1.5 cups

Kale ---------------------> 1 bunch, chopped

Raw Mango -------------> Chopped into big chunks

Zucchini -----------------> 1, cubed

Onion --------------------> 1 cup Chopped fine

Tomato ------------------> 1 cup chopped fine

Green Chillies -----------> 2

Methi Powder -----------> 1 tsp

Chilli powder ------------> 2 tsp

Turmeric ----------------> 1 tsp

Tamarind Water --------> 1 cup

Salt ----------------------> A2Y taste

Seasoning

Mustard seeds -----------> 1 tsp

Jeera ---------------------> 1 tsp

Procedure

v In a wide sauce pan, pre wash moon dhal and cook it.

v When it is half cooked, add Kale, Mango & Zuchinni, Salt; close with the lid

v In another saute pan, do the seasoning with 5 tsp oil; add methi powder, curry leaves powder, Turmeric Powder

v Add Onions, Tomatoes, Green Chilies, Chilli Powder until the onions are translucent.

v Meantime, make sure dhaal mixture& the vegetables are cooked

v Now add the onion mixture over the Dhal.

v Pour the Tamraind water also.

v Bring it to boil then leave it in medium; close with the lid.

v Garnish with Cilantro

It goes well will any spicy curry like, Cauliflower curry or Potato kara curry

Ideas:

ü I use both Moong Dhal & Red Lentils together or mostly Red lentils alone for making dhaal. I like the taste & smell of this lentil.

Palak Paneer

2011-07-17T12:58:00.000-07:00

I am catching up again with my cooking marathon after my India visit. Last weekend I made 6 dishes for us and 2 for DD. I have to share this, my DH is now home and taking a break b4 starting on a new project. He is taking care of DD & Dishwasher loading J. When I go home I don't have much work apart from feeding her & packing lunch. I feel soooooo relaxed now. Piravi palanai adaintha mathiri irukku, athai naan konjam maathi, Kalyana panna palanai adiatha mathiru irukku yenakku.. avlo santhoshama irukku...

Here I go with my list of dishes I made this weekend

Sweet Potato Vatha Kuzhambhu

Mango, Kale & Zucchini Dhal

Purple Cabbage Curry

Cauliflower Poriyal

Tomato Subzi

Palak Paneer

DD's Veggie curry

DD's Poori Kizhangu

So this whole week I din't cook, happily I enjoyed watching my missed out serialsJ.

I'll share the Palak Paneer Recipe

Ingredients:

Paneer -------------------> 500 gms, diced into small cubes

Onion ---------------------> 1 cup Chopped fine

Tomato -------------------> 1 cup chopped fine

Chilli powder -------------> 2 tsp

Corriander Powder ------> 3 tsp

Turmeric -----------------> 1 tsp

Salt -----------------------> A2Y taste

To Grind

Spinach * ----------------> 1 box, I used Earth bound Organic from Costco

Green Chillies ------------> 2

Ginger --------------------> ½ inch

Garlic- --------------------> 4 cloves

* Wash & Cook the Spinach in a pan with Garlic & Salt

Seasoning

Mustard seeds -----------> 1 tsp

Jeera ---------------------> 2 tsp

Procedure

v Shallow fry the Paneer cubes until lightly browned stirring occasionally, add them to the Water with Salt, Chilli Powder. Marinate them for at least 1/2 hour but it is optional

v In a Sauce Pan, do the seasoning with 5 tsp oil

v Add Ginger Garlic Paste, Onions, Tomato, Green Chillies and fry until the oil comes out.

v Make a fine paste with the items in "To Grind" Section. Add water if needed

v In a pan do the seasoning; add Onions, Tomatoes and fry for few minutes

v Add Chilli powder, Corriander Powder

v Add the Spinach paste and water necessary.

v Once it starts boiling then add fried cheese cubes

v Close it with the lid; leave it in medium

v Ready to serve with Chappati.

Multigrain Upma

2011-06-09T18:11:00.001-07:00

Yesterday I went home and immediately I started cooking Brown Rice for DD. I was expecting her to come late so that rice wil be done by then… soooo bad isn’t it? She came but she didn’t want to come home L, she wanted to stay in Arya Anika’s place. So we all stayed in Anika’s place and had food. Only then I came to know Arya Anika’s Grandma is leaving the next day to Seattle and from there she will go back to India. We were planning to invite her for dinner before she leaves, but then she is already leaving. I have no option left out other than inviting the same night.

It is a weekday, totally out of all the vegetables & curd, hardly 3 hours of time for cleaning & cooking. I called DH to get vegetables. It was challenging for me to get things done in such a short period of time. Ok I left Akshaya in Anika’s place and came back home. Ohhhhh nooooo toys here and there, paper cuttings everywhere, clothes, jackets, what not… I started organizing, parallely thinking of what to do for dinner. For sure no rice for diabetic person. Ok now this is the rough plan

By 7:15 PM finish organizing

By 9 finish cooking the following Menu

MultiGrain(Rolled Oats, Rye, Wheat, Barley) Upma

Walnut Chutney

Aviyal

Rasam

Tofu Poriyal

Brown Rice

Adai when everybody arrives. Glad that I had Adai Batter in the freezer.

Mean time DH came. He helped cutting the onions and Chow Chow(Chayote).

Usually I make just Oats Upma, but this time I tried with Rolled Multigrain Cereal for dinner. DH & our friends enjoyed it soo much. Over and above they appreciated nicely for making healthy dishes. Voowww I felt good about myself. சரி சரி போதும் என்னோட சமையல் புராணம்.. ப்ளீஸ் முறைக்காதிங்க ... நிறுத்திட்டேன் .. I'll share the recipe right now.

Ingredients

Multigrain Cereal ------------> 3 cups

Onions ---------------------> 1 cup

Tomato --------------------> 1 chopped into cubes

Green Chillies --------------> 2 chopped fine

Carrot -----------------------> 1 cup, chopped fine

Cauliflower ------------------> 1 cup small florets

Potato -----------------------> 1/2 cup chopped fine

Cabbage -------------------> 1 cup thinly cut

Turmeric ---------------------> 1 tsp

Chilli Powder -----------------> 1/2 tsp

Salt ---------------------------> A2Y Taste

Seasoning

Mustard Seeds ---------------> 1 tsp

Curry leaves -----------------> 1 spring

Procedure

v Mix the grain with less water, but make sure it is enough for soaking. At the same time don't add any extra water and drain it later. After 15 minutes the grain will be soft to touch.

v In a sauté pan, do the seasoning followed by Onions, Green Chillies, Tomatoes, Turmeric, Chilli Powder

v After couple of minutes, add Carrot, Potato, Cauliflower

v When it is half cooked add cabbage

v Now add the multigrain + Salt and mix well

v Close it with the lid and leave it for few minutes.

v Garnish with Cilantro

v Serve it with any chutney. I made Walnut chutney

Ideas:

v Cook the cereal in the microwave if it is not soft enough for you even after soaking. Close with the lid while cooking; add very little water if needed.

Aviyal

2011-06-09T18:11:00.000-07:00

It is a kind of gravy mixed with Curd, Vegetables with Cocunut- Chilli Paste. Also it is a very easy dish to prepare in short time

Ingredients

Ash Gourd ---------------------> 1 cup, thinly cut about 1.5 inch long(Poosani kaai)

Raw green Plantain -----------> 1 cup, thinly cut about 1.5 inch long

Chayote -----------------------> 1 cup, thinly cut about 1.5 inch long

Beans --------------------------> 1 cup, cut into 1.5 inch long

Carrot --------------------------> ½ cup, thinly cut about 1.5 inch long

Green Peas --------------------> 1/2 cup

Drumstick ---------------------> 10 small pieces

Turmeric -----------------------> 1 tsp

Yogurt --------------------------> 1 cup

Salt ----------------------------> A2Y taste

To Grind

Coconut ------------------------> 3/4 cup

Jeera ---------------------------> 2 tsp

Ginger --------------------------> 1.5 inch, peeled

Green Chillies ------------------> 5

Seasoning

Mustard Seeds -----------------> 2 tsp

Red Chillies --------------------> 2

Curry Leaves ------------------> 1 sprig

Coconut oil ---------------------> 4 tsp

Procedure

v Pressure cook the vegetables with Green Chillies & Salt (I pressure cooked drumsticks separately for 4 or 5 whistles since it is frozen)

v Pressure cook Green Peas with Salt

v Meantime, make smooth paste with the items in "To Grind “Section. While grinding add water if needed.

v In a Sauce pan, mix vegetables, peas & coconut paste, Turmeric; check for salt(No need to drain the water from the vegetables)

v After few minutes, add curd and mix well.

v Leave it in medium and once u see the first bubbles coming up remove it; otherwise the yogurt will curdle.

v Do the seasoning and pour over the Aviyal

v Serve it with Adai

It goes very well with any spicy gravies like Puli Kuzhambhu, vatha Kuzhambhu, Theeyal, Rasam, Sambhar. Cocunut oil gives nice aroma and taste, so please try not to subsitute any other oil.

Ideas:

ü No need to add water to the vegetables while pressure cooking. Just little salt will do the trick.

ü Other vegetables like Karunai kizhangu(Elephant Yam), Mango, Snake Gourd can also be added.

ü Do not overcook the veggies

Kids Special - Veggie Chappati

2011-06-08T16:04:00.000-07:00

My DD likes eating chappati as a roll dipping in Yogurt (like Bread stick & sauce). So this time I decided to make a different version of chappati with little vegetables. This will prevent me from worrying about missing vegetables with chappati.

Ingredients:

Whole Wheat Flour -------> 1.5 cup

Potato ---------------------> 1 cooked

Carrot ---------------------> ½ cup shredded

Zucchini -------------------> 1/2 cup shredded

Salt ------------------------> A2Y taste

Procedure

v Mix the flour with hot water, little oil & other ingredients listed above. Better to add very less water since the vegatables also relase water

v Knead the dough for few minutes and leave it for some time.

v Then make chappatis in the tawa until golden brown.

v Potato keeps the chappati sof for longer time. So I sent chappatis for her lunch.

Yieepee! Her Lunch box was empty next day to my surprise.

Ideas:

ü Adding shredded Cabbage to the flour is also another option.

Zucchini - Turnip - Kohlrabi Gravy

2011-06-03T16:58:00.000-07:00

Yesterday's dinner was chappati and I wanted to try something different with all the veggies I had. I had Broccoli, two kinds of Zucchini (one is long, dark green & other is short, light green), Turnip, Kohlrabi, Purple Cabbage. I got all those veggies from local Farm stand.

Ingredients:

Onion ---------------------> 1 cup Chopped fine

Tomato -------------------> 1 cup chopped fine

Green Chillies ------------> 2 chopped fine

Ginger Garlic Paste ------> 1 tsp

Broccoli ------------------> 1 crown into small florets

Bell Pepper --------------> 1, chopped into cubes

Zucchini ------------------> 1 Chopped into cubes

Turnip --------------------> 1 Chopped into cubes

Kohlrabi ------------------> 1 Chopped into cubes

Carrot --------------------> 1 Chopped into cubes

Purple Cabbage ---------> ½ cup sliced thin

Chilli powder -------------> 2 tsp

Dhania Powder ----------> 3 tsp

Turmeric -----------------> 1 tsp

Salt -----------------------> A2Y taste

Seasoning

Mustard seeds ------------> 1 tsp

Jeera ----------------------> 2 tsp

Procedure

v In a Sauce Pan, do the seasoning with 5 tsp. oil

v Add Ginger Garlic Paste, Onions, Tomato, Green Chillies and fry until the oil comes out. Because of Ginger garlic paste, the mixture will be sticky at the bottom and easily burnt.

v Add the veggies - Carrot, Turnip, Kohlrabi , Turnip & bell Pepper

v Add Chilli powder, Coriander Powder & Salt. Mix well.

v Once it start boiling then add Broccoli, Zucchini, & Cabbage

v Close it with the lid; leave it in medium until the veggies are cooked

v Garnish with cilantro

v Ready to serve with Chappati.

Turnip & Kohlrabi really enhanced the flavor of the curry and it tasted yum yum yummy. When I went to India last month, I got home made Chilli Powder & Coriander Powder. I guess that is also another reason for the delicious taste.

Ideas:

ü The Chappatis made with mashed Potato & Wheat flour are so soft and this gravy was exact combo.

Kids Special - Brown Rice & Veggies mix

2011-06-03T16:35:00.000-07:00

Though we bought the Organic Sona Masuri from Indian store, I am not satisfied cooking it every day. It is fully polished white rice with starch & Carbohydrates thereby increasing the chance of diabetes. Also the level of nutrition is reduced considerably.

Brown rice on the other hand is healthier because the outer bran (husk) is still intact. It has more fiber and other minerals (magnesium, manganese, zinc) than white rice. With that said, at least twice a week I cook brown rice and it goes well with all our Indian dishes & curry.

I made Brown Rice & Veggies mix for DD’s lunch.

Ingredients:

Carrot ---------------------> ½ cup chopped fine

Broccoli -------------------> ½ cup florets

Zucchini -------------------> ½ cup chopped fine

Brussel Sprouts ----------> ¼ cup chopped really fine

Purple Cabbage -----------> ¼ cup thinly sliced

Shallot --------------------> ½ cup chopped fine

Procedure:

v Do the seasoning with mustard seeds in olive oil, followed by Onion

v Once it is translucent, add carrots fry for a minute

v Then Broccoli, after a minute Zucchini, Brussel Sprouts & Purple Cabbage, salt;

v Close it and leave it in medium for 5-6 minutes.

v Now add Pepper-Jeera Powder and mix well.

v Pressure Cook Brown rice with 3 cups of water for each cup of rice.

v Mix Veggie curry & Brown rice with Ghee.

v Ready to serve with Sambhar

She liked the nutty flavor & chewy texture of Brown Rice.

Brussel Sprouts Poriyal

2011-06-01T09:34:00.000-07:00

There were lots of vegetables new for me when I came to US. One among them is this baby Cabbages. I was wondering how to eat this vegetable and then I decided to make poriyal with it.

Remove the outer two or three layers of Brussel Sprouts to make sure you don't see and black spots or yellow layers. Wash them & cut it into two halves and then slice it thinly.

Ingredients:

Brussel Sprouts ---------------------> ½ lbs, Chopped thinly

Black eye beans --------------------> 1 cup, cooked; no need to soak, just pressure cook

Onions ------------------------------> 1 cup chopped

Salt ----------------------------------> A2Y taste

To Grind

Coconut -----------------------------> 1 cup

Green Chillies -----------------------> 4

Cilantro ------------------------------> 3 sprigs

Make a coarse mixture without water

Preparation:

v Do the seasoning with Mustard seeds, followed by Onions

v Once it is translucent, add brussels sprouts

v When it is cooked, add the cooked beans + Salt, coconut mixture and fry for few minutes.

But yesterday I was out of Green Chilles, so I tried with the mixture of Red Chillies, Coconut & Jeera. This version also turned out good and in fact it was very tasty with Snake Gourd Porichakuzhambhu.

Ideas:

ü I cook Brussel Sprouts in the microwave by covering with lid and just add it directly to the seasoning. It saves lots of time.

ü Slowly I switched from Green Cabbage to purple cabbage. So I made the curry with Purple Cabbage also which is another variation of the curry.

ü I'll either use red chillies or green chillies according to the gravy I have. Definitely for Pulikuzhambhu, Sambhar, Theeyal, Rasam Green Chillies will go fine; for Kootu, Porichakuzhambhu, Morekuzhambhu(which is less spicier) Red chillies will be tasty.

ü Adding few roasted split channa dhal(pottukadalai) in the grounded mixture makes the curry even more yummier. But it should be grounded into powder first. Then add the remaining items for grinding.

Barley & Veggies Medley

2011-05-19T11:08:00.000-07:00

On a Sunday after our trip from India, I was not up to the speed to catch up my normal routine even I was bored of cooking. But wanted to make only one dish quickly. So I was surfing the fridge and Pantry. I decided to make something with whole grain Barley, Brown Rice, Black Beans & Veggies. Don’t look at me crazy. Just an experiment and I acted according to my instinct.

Ingredients

Barely ---------------------> ½ cup (Whole Grain)

Brown Rice---------------> ½ cup

Black Beans--------------> ½ cup

Pinto Beans--------------> ½ cup

Onion----------------------> 1 cup chopped fine

Green chillies------------> 2 chopped fine

Tomatoes-----------------> 1½ cups Chopped fine

Ginger---------------------> ½ inch minced

Garlic----------------------> 2 Cloves minced

Broccoli-------------------> 2 cup of florets

Zucchini-------------------> 2 cup chopped into cubes

Green Peppers-----------> 2 cup chopped into cubes

Purple Gabbage----------> 1 cup sliced thin (healthier than Green Cabbage)

Chilli Powder-------------> 2 tsp

Cilantro-------------------> ½ cup chopped fine

Salt ------------------------> A2Y taste

For Seasoning

Mustard Seeds ---------> 2 tsp

Jeera ----------------------> 2 tsp

Procedure

v Pressure cook Barley, Brown Rice, Beans together or separately. I cooked together first time, but next time onwards I'll cook them separately.

v In a Saute Pan Pan, add little oil; do the seasoning followed by Onion, Green Chillies, Tomatoes, minced Ginger & Garlic;

v Add Bell Peppers, Broccolli

v When the vegetables are half cooked, add Zucchini, Cabbage and pinch of Chillie powder + Salt according to ur spiciness

v Now add the cooked Barley, Brown Rice & Beans

v Sprinkle Salt if required and mix it well

v Keep stirring for couple of minutes.

v Garnish with Cilantro

The chewy & nutty like texture of Barley & Brown rice supplemented the new medley and tasted like Mexican rice. When I shared with my friends(@ workplace) in lunch and they also liked it very much. I enjoyed it with Walnut & Celery Chutney. Definitely it is a high fiber & protein rich dish and heart healthy for adults+kids provided they like the chewy texture. It is the easiest way to have Barley, Brown Rice and Wheat in our diet.

In the next trail I cooked Pinto Beans, Black Beans, Barley separately and mixed with the vegetables. As a whole, the medley came out with good look & taste.

Ideas:

Ø For healthier options, u can even add/replace with Quinoa & Whole Wheat. I would like to try with Couscous & Buck wheatJ. I’ll post the result after my trial.

Vendaikkai & Bitter Gourd Fry

2011-03-02T10:56:00.000-08:00

I love Okra in any form. Keep visiting the blog for yummy Okra fry...

Sorry for posting the recipe late. I went to India for my Parent's & DH's Chitti, Chittapa's Shastiapthapoorthi. I'll share the importance of the function & ceremony photos soooon...

Ingredients:

Okra ------------------------> 2 Cups, Chopped

Onions ---------------------> 1 Cup

Green Chillies ------------> 2 Chopped fine

Salt -------------------------> A2Y taste

Seasoning:

Mustard Seeds ------------> 1 tsp

Urad Dhal ------------------> 1 tsp

Curry leaves ---------------> 2 strands; chopped fine

Method:

v In a wide Pan, just fry the Okra alone with little oil. Leave it in medium for few minutes until the stickiness is gone. Do not stir it very often.

v Keep it aside. In the same pan, do the seasoning.

v Now add onions, followed by Chillies

v Add the Okra and salt.

v Stir it good so that everything is mixed well

v Ready to serve with any spicy Pulikuzhambhu/Karakuzhambhu/ Theeyal

"வெண்டைக்காய் சாப்டாக்க கணக்கு நல்லா வரும்மாக்கும்; பெரியவங்க சொல்றாங்க, அதனால நல்லா நிறைய சாப்டுங்க, சந்தோஷம்மா இருங்க!"

Up Next: BitterGourd Fry

Bitter Gourd Fry

The 3^rd dish for the weekend is Bitter Gourd fry. My DH loves this Bitter Gourd so much.

Ingredients

Bitter Gourd ---------------> 4, cut into thin round slices

Onions ----------------------> 1 Cup

Green Chillies --------------> 2 Chopped fine

Chillie Powder -------------> 1/2 tsp

Salt ---------------------------> A2Y taste

Method:

v In a frying Pan, just fry the Bitter Gourd rounds with oil. Leave it in medium for few minutes until almost cooked.

v In the same pan, add onions, followed by Chillies; fry everything until Veggie is cooked. If onions are added in the beginning, it will be burnt by the time Bitter gourd is cooked.

v For more spiciness, add little more of Chilli powder towards end.

v Ready to serve with Sambhar/Rasam

Buy the young tender Bitter gourds which are best for cooking. Flesh inside is white and seeds are smaller. Discard the ripened ones. Bitter gourd helps in purifying blood; Bitter gourd juice helps to control Sugar(Diabetics) in blood.

Yennai Kathrikkai

2011-03-02T10:52:00.000-08:00

My DM's recipe - will be posted soon.. Keep checking.

Stir Fry Vegetables

2011-03-02T10:51:00.000-08:00

Along with Murunggaikai Paruppu, I made Stir fry Vegetables for Potluck Dinner

Ingredients:

Broccoli ---------------------> 1 Crown

Zucchini ---------------------> 1 round sliced

Bell Peppers ----------------> 1/2 chopped thin

White Onions --------------> 1/2 cup Chopped lengthwise

Carrots ----------------------> 1/2 cup Chopped thin

Cabbage --------------------> 1 Cup, chopped long

Crushed Red Pepper -----> 5 tsp

Grated Ginger -------------> 1 tsp

Olive Oil --------------------> 5 tsp

Salt --------------------------> A2Y Taste

Procedure:

v In a frying Pan, add little oil; when it is hot add Ginger & Garlic; Fry for few seconds

v Add Carrots, Bell Peppers, Brocolli, Zuchini one by one

v When the vegetables are half cooked, add Onions

v After few seconds, add the Cabbage

v Sprinkle Salt and Crushed Red Peppers

v Keep stirring for couple of minutes.

Ideas:

Ø Pan fried Tofu can be added

Clustered Beans Poriyal

2011-03-02T10:50:00.000-08:00

Murunggaikai Paruppu which I made for Friday's Potluck was tasty but it was not as spicy as it is supposed to be. I had some leftovers and so I ended up making Spicy Kothavarankkaai Poriyal as Side dish.

Ingredients:

Clustered Beans ----------------> 2 Cups, Chopped fine (Kothavarankkaai)

Onion -----------------------------> 1 Cup, Chopped fine

Salt --------------------------------> A2Y taste

To Grind

Coconut --------------------------> 1 cup

Jeera ------------------------------> 2 tsp

Red Chillies ----------------------> 4

Grind everything to make a coarse mixture without water.

For Seasoning

Mustard Seeds -----------------> 1 tsp

Urad dhal ------------------------> 1 tsp

Curry Leaves --------------------> few leaves

Procedure:

v I had only little time to make this Poriyal since we both were hungry. So I cooked the beans in the microwave as follows. In a Glass bowl, put the beans & little salt; close it with the lid and cook it for 4 minutes.

v Do the seasoning with mustard seeds & Urad dhal.

v Add Onions and fry until it is translucent

v Now add cooked beans followed by Coconut mixture.

v Mix it well and leave it for few minutes.

v Ready to Eat! See huw much easier is the cooking.

Clustered Bean Poriyal

Same Recipe with Beetroot.

Beetroot Poriyal

Ideas:

Ø Having this Coconut mixture as the base, u can make poriyal with other vegetables like Cabbage, Beans, Beetroot, Drumstick leaves

Murungaikkaai Paruppu

2011-03-02T10:47:00.000-08:00

Whenever time permits we 4 of our friend (neighbors too) families meet on Friday evenings. It is always a puzzle to decide on the Potluck menu JJJJ, just for 4 dishes.

While browsing through TV Channels, Chef Mr. Dhamodaran was showing how to make Murunggaikai Paruppu. U guessed it right. Yes I made Murungaikai Paruppu for the Potluck Dinner.

Ingredients:

Toor dhal ---------------------> 1 cup

Moong Dhal ------------------> 1/2 cup

Onions ------------------------> 1.5 cups Chopped fine

Tomatoes --------------------> 1.5 cups Chopped fine

Drumsticks -------------------> 10 Pieces

Chillie Powder ---------------> 3 tsp

Dhania Powder --------------> 2 tsp

Turmeric Powder ------------> 1 tsp

Tamarind Pulp ----------------> 1 cup

Salt ------------------------------> A2Y taste

For Seasoning

Mustard Seeds ---------------> 2 tsp

Methi Seeds ------------------> 1/2 tsp

Curry Leaves ------------------> 1 Strand

Red Chillies --------------------> 2

Hing -----------------------------> 1/2 tsp

Thallikira Vadavam ----------> 1 (Optional)

Procedure:

v Soak the Toor dhal & moong dhal for 30 minutes, it will reduce the cooking time when it is getting cooked with vegetables

v In a Pressure Pan, add all the ingredients except Tamarind Pulp

v Leave it for 3 or 4 whistles

v In a pan, do the seasoning

v Pour the cooked dhal over seasoning; add tamarind pulp

v Let it boil for couple of minutes

v Garnish with cilantro

v Serve it with hot rice & Ghee

Ideas:

Ø Any Spicy Vegetable Poriyal or Potato Kara curry will be a gr8 combo. Or Juz Appalam or Vadagam will do the wonders.

Ø I had leftovers of Paruppu, so I ended up making Spicy Clustered Beans Poriyal as Side dish.

Many Thanks to Dr. Chef Dhamodaran & Jaya TV. Along with Muruggaikai Paruppu, I made Stir-Fry Vegetables in my style.

Kizhanghu Adai

2011-02-23T16:59:00.000-08:00

It is time for dinner and I already planned Kizhangu Adai for us, which needs to be spicy for my DH. My DM makes sweet adai by grinding Rice, Yucca root with Jaggery and Coconut. Simply I love it.

Ingredients

ParBoiled/Idly Rice ------> 2 Cups, Soaked

Yucca Root -----------------> 2 Cups, Chopped (Maravalli Kizhangu)

Red Chillies -----------------> 5

Salt ---------------------------> A2Y taste

Hing --------------------------> ½ tsp

Procedure:

· Wash & Soak the rice for couple of hours

· Remove the hard, brown skin of Yucca Root using Peeler; chop into small chunks

· Grind everything to make fine, smooth batter; add water while grinding, but don't make it too watery.

· Make little adais in dosa pans.

· Serve it with Idli Podi or Garlic Podi

After making couple of Adais with plain batter for DH, I mixed chopped Amaranth leaves(MulaiKeerai or ThanduKeerai) with the batter. This one was even more tastier tasty

Ideas:

ü Other healthier options of including grains like Wheat, Barley(high in fiber), Rye, Oats, Millet; Just powder them fine in the blender and add it directly to the batter.

ü Grinding Yucca root with any of the other beans/lentils mentioned in Multigrain/Sprouted Beans Adai can also be another option

ü Shredded Carrots or Cabbage, drum stick leaves as toppings

ü Alternative of White Idly or Parboiled rice is Brown Rice.

Thengai Thovaiyal

2011-02-23T16:58:00.001-08:00

Thengai Thovaiyal

It is the gr8 combination for Ulutham Paruppu Satham. I think it goes well with Tamarind Rice, Lemon Rice & curd Rice too. Thanks to Vaanathi & her mom for sharing this recipe.

Ingredients

Cocunut ---------------------> 2 Cups

Urad dhal -------------------> 1/4 Cup

Red Chillies -----------------> 5

Salt -------------------------> A2Y taste

Method:

· Dry Roast Red Chillies, Urad Dhal and Coconut.

· Grind everything with salt

(¯`*•.VeluPriya's Cook Book.•*´¯)

Kadamba Dosai

Kids Special - Corn Potato Nuggets

Kid's Lunch boxes

Happy Diwali

Bitter Gourd Podi

Gongura Leaves & Ridge Gourd Skin Thovaiyal

Kids Special - Garlic Rasam

Kids Special -Corn Pasta

Kids Special – Potato Gravy

Kale - Mango Dhal

Palak Paneer

Multigrain Upma

Aviyal

Kids Special - Veggie Chappati

Zucchini - Turnip - Kohlrabi Gravy

Kids Special - Brown Rice & Veggies mix

Brussel Sprouts Poriyal

Barley & Veggies Medley

Vendaikkai & Bitter Gourd Fry

Yennai Kathrikkai

Stir Fry Vegetables

Clustered Beans Poriyal

Murungaikkaai Paruppu

Kizhanghu Adai

Thengai Thovaiyal

(¯`•.VeluPriya's Cook Book.•´¯)