Kambu Appam / Pearl Millet Appam

Dear friends,

I have been MIA in my recipes blog. Here is my post on Kambu recipes.

Pearl Millet / Kambu - Rich source of phosphorus, which plays an important part in the structure of body cells. Phosphorus, found in pearl millets, is a significant component of several necessary compounds including adenosine triphosphate (ATP). This element is also a crucial component of nucleic acids, which are the building blocks of the genetic code. Phosphorus is a constituent of lipid-containing structures such as cell membranes and nervous system structures.

Here is my recipe on how to make Kambu Appam.

Ingredients

To Soak & grind
Pearl Millet/ Kambu / Bajra - 1 1/2 cup
Pachaarusi/ Raw Rice - 1
Par boiled rice - 1/4 cup
Urad dal (whole ) - 1 tbsp
Fenugreek seeds - 10 no
Shredded coconut - 2 tbsp

To Mix
Salt - to taste
Baking Soda - optional

Method

• Wash and soak all the items under Soak & grind for 5 to 6 hours.
• Grind the soaked pearl millet,rice and dal along with the shredded coconut. 
• The batter should be of smooth paste consistency and thin when compared to normal dosa batter.
• Mix salt & store the batter in vessel and allow it to ferment overnight.
• If you want to use baking soda, add it to the batter 10 minutes before cooking.
• Keep the appam pan on the stove in medium heat , brush it with a little oil and pour one ladle of the batter to the center of the pan and take the pan and make a swirl to spread the bread to appam shape. Cover it with a lid to let it cook for 2-3 minutes.
• Once the center of the appam it cooked, remove it from the pan.

Serve hot with coconut chutney and sambhar. Best food for Diabetes.

Health Benefits of Pearl Millet / Kambu / Bajra

Millets are a great source of starch, making it a high-energy food. It is also an excellent source of protein and fiber. It is said that the amino acids in the pearl millet are more easily digestible than the ones found in wheat.

Millets contain an essential phytonutrient, lignin, which is very beneficial for the human body. With the help of natural flora, lignans get converted to mammalian lignans and they fight against hormone-dependent cancers and reduce the risk of cardiac arrests.

Consumption of pearl millets helps in minimizing the risk of type 2 diabetes. Being a good source of magnesium, millets act as a cofactor in a number of enzymatic reactions.

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Carrot chutney

Hi friends,

Carrot chutney - was one of long pending dish to experiment.  Bought some fresh carrots from groccessories today  which tempted me to try this.

Ingredients:

Carrot - 2 nos

Coconut - 2 tbsp

Peanuts - 2 tbsp

Fried gram - 1/2 tbsp

Urad dhal - 2 tbsp

Tamarind - small gooseberry size

Dry chilles - 3 Nos

Asafoetida - a pinch

Salt - to taste

Oil - 2 tbsp

For tadka:

Mustard - 1 tsp

urad dhal - 1 tsp

Curry leaf - a few

Method:

1. In a kadai, heat 1 tsp of oil and fry urad dhal, peanut, coconut, asafoetida  and red chilli until it turns golden brown and keep it aside
2. In the same pan heat 1 tsp of oil and fry the grated carrots for few minutes until the raw smell goes off. 
3. Allow it to cool and grind this with slat , tamarind and a few water.
4. Now heat 1 tsp of oil and add items under tadka one by one and add to the chutney
5. Yummy chutney is ready and goes well with dosa and idli

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Varagu Rice Vegetable bath / upma

Dear friends,

I have been MIA for a very long time in my cooking blog. Mr Craft blog kept me busy and i felt lazy to write the recipe(open to agree).

Varagu rice is a habitat crop of our ancient South India and it has high source of Protein, Calcium, fiber and Minerals. It can reduce body weight. Varagu increases Liver functionality and good for lympatic disorder.

You can make anything with this Pongal, fried rice, upma and many more. one can't forget the taste of Varugu Rice Pongal. it is yummy, will post the recipe soon on this.

Here is post on a health dish - Varagu rice upma / Kodo millet upma.

Ingredients:
Varugu Rice - 2 cups
Mixed veggies - 1 cup(carrrot, beans, peas)
Big Onion  - 1 no
Ginger - 1/2 inch
Green chilli - 3 Nos
Curry leaf - a few
For tadka - mustard, urad dhall
Asofoetida - a pinch
Salt for taste
Oil for seasoning

Method:

1. Dry roast the varagu rice like rawa. Keep aside. 
2. Heat the oil in a pressure cooker and add the mustard seeds, urad dal, green chillies and curry leaves. 
3. Fry for while and add the asafoetida, ginger and onions and sauté till the onions become translucent. 
4. Add the vegetables along with Varugu rice and add 2 ½ cup of water and pressure cook it for 2~3 whistle.
5. Serve hot with Coconut chutney

It will taste yummy 

Health Benefits;

• It is rich in fiber
• It has high antioxidant properties
• It helps to control Blood sugar and Cholesterol
• It is rich in Magnesium, Calcium, Tryptophan,Phoshorus, Fiber, B vitamins

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Peas kachori with Spicy Dum Aloo

Hi friends,

This month's treat from SNC challenge for South team is Peas kachori with Dum aloo.  This was hosted by Sanoli- a great cook. I have not prepared or tasted this food in my life. I got a chance to prepare myself and taste. I really heaven. All in my family is now addicted to this dish. thanks sanoli and specially Divya Pramil for announcing this event. Here goes my recipe.

Ingredients:

For Dum Aloo:

Ingredients:

• Potatoes - 200 gm (since i didn't get baby potatoes, i used the normal one)
• Green peas(boil this for 10 mins) - 100 gm
• Ginger chopped - 1/2 tbsp
• Tomato - 1 finely chopped
• chilli powder - 1 tbsp
• Coriander powder - 1/2 tbsp
• Fresh garam masala(roasted & powder)- 1 clove,1 small piece of cinnamon and 1/2 tsp of fennel seeds
• Turmeric powder - 1/4 tbsp
• Cumin powder - 1/2 tbsp
• Hing / asfoetida - a pinch
• Plain Yoghurt - 1/2 cup
• Salt - to taste
• Sugar - 1/2 tbsp

To Saute:

• Fennel seeds - 1/4 tsp
• Bay leaf - a small piece
• Cinnamon - a small piece
• Oil - few

Method:

• Pressure cook potatoes and peel the skin and dice it into small cubes and keep it aside.
• Now heat 3 tbsp of oil and add the diced potatoes and fry til it becomes brown colour.
• Remove the potatoes and keep it aside.
• Now add two tbsp in the same kadai and add fennel seeds,bay leaf and cinnamon.
• Add chopped ginger and hing and saute well.
• Now add tomato and fry till it becomes slender.
• Add green peas,turmeric powder,cumin powder,chilli powder,garam masala,sugar and salt.saute them well.
• Add fried potatoes and add little to it and allow it to cook for few minutes.
• Finally add yoghurt to it and stir well for two minutes.
• Now switch off the flame. Spicy Dum aloo is ready.

 

To Prepare Kachoris:

For Dough:

• Maida - 200 gm
• Salt - to taste
• Oil - 2 tbsp

For stuffing:

• Green peas - 100 gm
• Chilli Powder - 1/2 tsp
• Ginger - 1/2 inch
• Fennel & Cumin seeds (dry roasted)- 1/2 tbsp
• Salt - to taste
• Sugar - 1/4 tbsp

To saute:

• oil - 1 tbsp
• Hing / asfoetida - 1 pinch

Method:

• Mix maida ,salt and oil.Add water little by little and knead well. Dough should be like the dough made for chapatis.
• Now grind coarsely the ingredients listed under for stuffing.Add little water while grinding
• In a kadai, heat 1 tbsp of oil ghee and add hing and then the grounded paste. Stir well until the raw smell goes off and once it gets non sticky to the pan and switch off the flame.
• Now make small balls out of dough and gently press it to make a cup shape and take a spoon of green peas mixture and place it to the centre of it .
• Cover all the sides to make ball shape.Now roll the stuffed ball into a small poori.
• Follow the above steps to make rest of the balls.
• In a kadai heat the oil for deep frying and fry the pooris and drain using tissue paper.
• Green peas kachori is ready.

Brinjal Kosthu / Chutney

 Ingredients

Brinjal -4 Nos
Potato -1 nos
Tomato -2 nos
Chopped onion - 1 cup
Cumin seeds-1/2 tsp
Turmeric powder-1/4 tsp
Sambhar powder - 1/2 tbsp

For Seasoning:
Oil -1 tbsp
Mustard - 1 tsp
Salt to taste
Hing - a pinch
For garnishing - Few curry leaves & Corriander leaves

Method:

1. Chop the Veggies and onion and tomato.
2. Pressure all the veggies, onion, tomato and all the powders to together.
3. Allow it to cook for 2 whistle or for 10 mins.
4. Now open the lid add salt, curry leaves and corrinader leaves to it and mash it coarsely with a masher.
5. In a pan heat 1 tbsp of oil and add mustard to it and allow it to splutter and then add hing and then add this to the mashed kosthu.
6. Brinjal kosthu is ready. Serve it with hot idli's and Dosa's.

Variation:
You can 1/2 cup of cooked moong dhal to it and it will be a good side dish for chappati / rotis.

Ragi Balls / Kali

Ingredients :

Cooked rice - 1/2 cup
Ragi flour- 1 cup
Water - 2 cups
Salt to taste

Method:

1. Boil the water in a large pot type vessel. Now add salt and ragi flour as a heap and cover it with a lid. Keep the flame low other it will spill out.
2. Allow it to cook for another 5 minutes. Now using a wooden ladle stir continuously and vigorously, without letting any lumps to form. Now the lid for another 2 minutes and again stir once or twice. The consistency will be like chappati dough but this will be very soft.
3. Turn off the stove. dip your hand in water and take out small portion of the cooked dough to make balls.
4. Serve it hot with Keerai Kuzhambu / gravy.

Thanks for visiting
 

Kuzhi paniyaram

Hi friends,

I took a long break in my cooking blog. I was preoccupied with my crafts. Sorry dears. Here is my recipes for kuzhi paniyaram.

Ingredients:

For batter:
Parboiled rice - 1 cup
Raw rice - 1 cup
Urad dhal - 1/4 cup
Aval(Poha) - 1 cup
Methi seeds - 1 tsp
Salt - to taste

To temper:
Chopped big onion - 1 cup
Chopped green Chilles - 2 tbsp
Chopped coriander leaves - 3 ~4 tbsp
Oil - 3 tbsp
urad dhal - 1 tbsp
Mustard - 1 tsp


Method:

1. Soak the ingredients together for 3-4 hours.
2. Grind them together into a fine batter by adding water from time to time. The consistency of the batter should not be too thick like idli batter or too thin like dosa batter.Transfer the batter to a container & add salt & mix well.
3. Allow it to ferment overnight.
4. Next day in a kadai heat about 2 tablespoon of oil. Season with mustard seeds, urad gram dal and curry leaves. Sauté onion , greenchillies till soft. In bowl take batter add fried onion, Coriander leaves. Mix well.
5. In a paniyaram pan putting ½ tsp oil in each pit and heat it. Once the oil is hot, put one big spoon full of batter in each pit. Cover with a lid for few minutes. Turn over and fry well both sides.
6. Every time pour oil,heat it and make paniyarams.



Hope you enjoyed..

Thanks for visiting.

Multigrain porridge / Kanji

Version 1:

Ingredients:
Multigrain Powder - 2 tbsp
Water - 200 ml  / 3/4 cup
Salt - to taste
Buttermilk -1 cup

Method:

1. Mix the porridge powder with water well without any lumps.
2. Cook in a low flame and stir continuously till it becomes thick.
3. After it cools , add salt and buttermilk.
4. A Delicious & nutritious drink is ready

Version 2:

Ingredients:
Multigrain Powder - 2 tbsp
Water - 200 ml / 3/4 cup
Jaggery or sugar  - 1 tbsp
Milk -1 cup

Method:

1. Mix the porridge powder with water well without any lumps.
2. Add jaggery or sugar to it a and cook in a low flame and stir continuously till it becomes thick.
3. Add milk to it and enjoy the nutrious drink.

This can be taken by people of all ages. It is good for diabetes too.

Idli Sambhar & Soft Idlis

Ingredients:

Carrot - 1 No

Beans - 5 No

Tomato - 1 No

Brinjal - 1 No

Potato - 1 No

 

Green Chilli - 1

Tamarind - 1 gooseberry size

Salt - To Taste

Moon Dal - 1/2 Cup

Sambar Powder - 1 1/2 tbsp

 

 

For Seasoning:

Oil - 1 tbsp

Mustard seeds - 1/2 tbsp

Curry leaves - few

 

For Garnishing:
Coriander leaves - few

Method:

1. Pressure cook the moong Dal and smash it and keep it aside.
2. Soak the tamarind in water for sometime and extract the juice and keep it aside.
3. Clean the vegetables and chop into 2" pieces.
4. Cut the green chilli lengthwise.
5. Heat the oil in a pan and add mustard seeds and wait till it sputter, now add curry leaves, greenchilli and vegetables and fry for a while.
6. Add water to this and allow the veggies to cook.
7. When the vegetables are almost cooked, add the tamarind extract, sambhar powder and salt.
8. When the sambar starts to boil add the smashed Dal and stir well
9. Garnish with coriander leaves.

 

    The mouth-watering Idly Sambar(Gotsu) is ready.

 

How can i miss the recipe of making soft idlis. Making of soft idli is really a skill. For many it won't come properly. I will tell you the secret of making soft idlis and here it goes..

 

Ingredients:

Boiled rice-4 cups

Raw rice-1 cup

Urad dhal-1 cup (Urad dhal with skin makes the idlis more soft - only after soaking for hours,the outer skin will come out )

Fenugreek seeds-1 to 1 1/2 tbsp

Salt - as required

 

 

Method:

1. Soak the boiled rice and the raw rice together for 4 to 5 hours.
2. Soak the black gram separately with fenugreek seeds. (Duration can be upto 1 hour)
3. Grind the black gram first, till the batter is very soft and frothy. Add water in intervals little by little. Now take it out in a container and keep aside.
4. Now grind the rice very finely. Mix both batters well with enough salt by using your hand.
5. The batter should not be either very thick or very watery. Water should not be added the next day. Then the idlies will not be very soft. The batter should be kept in a large container so that there is enough space for the batter to rise. Allow the batter to ferment for at least 8 hours.(this step is very important)
6.  In the morning, mix well the batter, pour in greased idli plates and steam for 12 minutes.

Softy idlis are ready..

 

 

Idli fry / Manchurian

Ingredients:

Idli - 3 Nos
Corn flour - 2 tbsp
Maida - 1 tbsp
Chilli powder - 1/2 tbsp
Salt - as required
Oil - for deep frying

Method:
1. Cut the idli either lengthwise or like cubed ones.
2. In a bowl mix corn flour,Maida, chilli powder, salt together with water. The consitency should be like idly batter.
3. Now mix the idlis in the above flour mix and deep fry it.

It can be served along with ketchup / sauce.

Idli Manchurian:

Ingredients:

Fried idlis - 1 cup (fried idlis - you can follow the above recipe or simply deep fry the idlis)
Onion - 1 no (chopped - lengthwise)
Capsicum - 1/2 (chopped - lengthwise)
Garlic pods - 2 nos(chopped finely)
Ginger - 1" piece (chopped finely)
Salt - As requried
Chilli powder - 1/2 tbsp
Pepper powder - 1/4 tbsp
Oil - 2 tbsp

Method:
1. Heat a little oil in a pan and add garlic, ginger and onions. Fry till it becomes slender.
2. Now add capsicum pieces and fry for a min. then add chilli powder, salt and pepper powder.
3. Add the idli pieces and mix well, till all the pieces are coated well with masala.

You can garnish with coriander and spring onion.

Chapati Noodles

Hope many might have heard about this. This is a very simple recipe. I was feeling lazy to prepare the side dish for chapati. Hence tired this recipe and enjoyed it. Within 5 mins everything was over.

Ingredients:

Chapatis - 2 Nos
Onion - 1 big, finely chopped
Tomato - 1 , chopped
Garlic - 2 Pods, finely chopped
Chopped Veggies(Carrot,beans, Potato, Capsicum) - 1 Cup
Sambhar Powder - 1/2 tbsp
Coriander leaves - chopped , to garnish
Oil - 3 tbsp
Salt - to taste

Method :

1. Roll the chapatis and chop them in thin rounds. When you separate it, you will get thin strands of  chapati.
2. Put oil in kadai, add mustard,onion, garlic, and fry till they become golden. Then add chopped veggies and saute for 2 mins. Add tomato to it and saute untill it becomes soft.
3. Now add sambhar powder to it and saute for a minute. Add salt and chappatis to it and mix well. Saute for 2 minutes and turn off the stove.
4. Garnish with coriander and serve hot.

Idli stir fry

My son was complaining about the regular breakfast. Hence thought of trying something different for him. Here goes my Idli stir fry

Ingredients

• Idlis - 2 Nos (cut into cubes)
• Ghee / oil - 2 tbsp
• Chopped onion - 2 tbsp
• Green chilles - 1/2 piece
• Curry leaves - a few
• Chutney powder / Idli milagai powder - 1 1/2 tbsp
• Salt - a pinch

Method:

1. In a pan, pour ghee/ oil, add mustard and allow it to splutter.
2. Add green chilles, onions & curry leaves to it and fry for 3 mins
3. Now add the idlis to it and fry it for 2 mins.
4. Add the chutney powder to it and give a stir fry.
5. finally add a pinch of salt and serve it hot.

It tastes yummy. My son liked it very much. now it is a part of our regular breakfast.

Easy Oats Upma

Ingredients:

1. Oats - 1 Cup

2. Cooked Vegetables (diced )-  1 1/2 cup (carrot, beets, beans, potato, peas, cabbage)

3. Big Onion - 1 No (Chopped)

4. Green Chilly - 1 No (chopped)

5. Curry Leaves - a few

6. Oil - 2 tbsp

7. Mustard - 1/4 tbsp

Salt for taste

Method:
1. Put oil in a pan, add mustard, green chilli & curry leaves. after a min, add onions to it.
2. Once it becomes slender, add cooked veggies and saute for a minute.
3. Now add oats to it and sprinkle some water to it and close the lid.
4. Open the lid and again sprinkle some more water to it and see whether the oats is cooked.
5. Turn off the flame and garnish with corriander leaves.

Oats upma is ready and coconut chutney will be the best combination.