Senai Masiyal / Chenai Masiyal / Elephant Yam Masiyal / Senai Kizhangu Masiyal / Karunai Kizhangu Masiyal

Senai Masiyal

Tempering ingredients
Coconut oil - 2 tsp
Mustard - 1 tsp
Urad dal - 1 tsp
Red chillies - 1
Green chillies - 2
Chopped ginger - 1/2 tsp
Curry leaves few
Ingredients pressure cooked till soft
Elephant yam/Senai Kilangu chopped - 1 cup
( I used frozen)
Turmeric powder - 1/4 tsp
Hing - 1/8 tsp
Thur dal/Toor dal - 1 tbsp
( Cook above ingredients till soft and mash it well.Do not add too much water it must be a semi thick paste.Add water if you want it a bit pouring consistency)
Other ingredients
Coriander and Curry leaves for garnish
Lemon juice few drops
Salt to taste

Senai Masiyal

Method
Pressure cook yam and dal with turmeric powder,hing and little water till soft.Mash it well add water according to the consistency you want and keep it aside.
Heat oil in a pan and temper it with above ingredients.
Now pour the cooked and mashed yam mixture  add salt and give a boil.Switch off the stove add coriander leaves and lemon juice.mix it well.
Best served with plain rice.

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Spelt Naan / Spelt Flour Naan / Naan On Stove Top - Indian Flat Bread Recipe

Spelt Naan

Ingredients for the dough
Spelt flour - 1 & 1/2 cups
Salt to taste
Sugar - 1 tsp
Curd - 1/4 cup
Baking powder - 1/2 tsp
Baking soda - 1/4 tsp
Oil -1 &1/2 tsp
Water as needed
Ingredients to sprinkle and brush on top
Onion seeds/Kalonji as needed
Crushed coriander leaves or kastoori methi leaves - as needed
Butter to brush on top
Method
Take a wide bowl combine all above mentioned dough ingredients.
Mix it well add water little by little to make a soft non sticky dough.
Apple some oil on top and cover it with a damp towel.
I left it to ferment for 2 hours,now divide the dough into equal size balls.
Dust for flour on a clean surface and roll out the dough to a semi thick disc.
Sprinkle some crushed coriander leaves or kastoori methi leaves and onion seeds,gently roll.
Heat a tawa place the naan with topping side facing up,cook till the bottom is slightly brown,lift the naan using a metal tong and show it in direct flame.
When its lightly charred remove it and brush some butter on the hot naan.
Serve the naan hot with any side dish you like.

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Baked Cassava Cake / Baked Tapioca Cake / Bingka Ubi Kayu / Cassava Cake / Tapioca Cake

This is a popular sweet dish made in Asian countries as they grow lots of tapioca.

Baked Cassava Cake 

Ingredients
Grated Tapioca/Yuca/cassava - 2 cups
Coconut cream or coconut milk - 1 cup
( I used coconut cream)
Sugar - 1/4 cup
( today i have used brown sugar )
Cardamom powder - 3/4 tsp
Salt a pinch
Yellow food colour ( optional) - few drops
( I used a generous pinch of saffron today to give colour to my dish)
Ghee for greasing the pan
Banana leaf to line the baking tray/pan

Method
Peel off the brown skin from the tapioca,wash it and then grate it finely.
Put the grated tapioca in a bowl to this add the sugar or brown sugar, cardamom powder,salt and add the coconut cream or coconut milk.
Mix everything well add food colour if using or the saffron.
Line a baking tray with a banana leaf and grease it with butter or ghee pour the prepared mixture and spread it evenly.

Bake this in oven for around 20 minutes at 375 deg.F when its slightly brown on top then remove and brush it up with ghee or butter and put it back in the oven and bake for another 20 minutes or till the cake is cooked and top is light brown in colour.
Insert a tooth pick in the middle of the cake if it comes out clean then your cake is done.
Cool completely and then using a knife loosen the sides,invert it on to a plate and remove the banana leaf.Then cut into desired shape.
I kept it in fridge for 4 hours and then cut the cake.

Note:
a) I have modified the recipe in actual recipe they add eggs,cinnamon powder or vanilla essence.
b) I have used brown sugar here instead of white sugar.
c) Don't worry if you don't have banana leaf to line your tray,just grease the pan and pour the mixture.
d) Each oven is different so cooking time may vary.


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Prawn Vadai / Eral Vadai / Shrimp Patty

Prawn Vadai

Ingredients
Prawns - 30 medium size
( cleaned and washed)
Salt to taste
Chilly powder - 1/2 tsp
Coriander powder - 1/4 tsp
Turmeric powder - 1/4 tsp
Garam masala - 1/4 tsp
Powdered fennel/Somph - 1/4 tsp
Powdered poppy seeds - 1/2 tsp
Powdered pottukadalai/roasted gram dal - 1/3 cup
Chopped onion - a handful
Chopped mint and coriander leaves - a handful
Ginger/Garlic paste - 1 tsp
Chopped or crushed Green chillies -2
Oil to deep fry
Method
Marinate the prawns with chilly,coriander,turmeric powders,garam masala and salt for 10 minutes.
Grind to a coarse paste,do not add water while grinding,transfer to a bowl.
Now add all the other ingredients and mix it well.If your mixture is watery add some more pottukadalai powder to get the right consistency.
Wet your fingers with water take small portion flatten it.
Heat oil in a pan slowly drop the patty into the oil .
Deep fry in medium low flame till cooked and golden brown colour on all sides.
Remove it on a kitchen paper and serve with hot with any dip you like.
Note:
a) I have used roasted gram dal for binding you can also use corn flour or ground channa dal paste.
b) Do not add water while grinding.

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Vazhaipoo Thuvaiyal / Vazhaipoo Thogayal / Valaipoo Thogayal / Vazhai Poo Chutney /Banana Blossom Chutney / Vazhlai Poo Thogayal / Vazhlaipoo Thogayal

Vazhaipoo Thogayal

Ingredients
Vazhaipoo/ Banana Blossom chopped - 1& 1/2 cups
Salt to taste
Urad dal - 2 tsp
Channa dal - 1 tsp
Sesame seeds - 1 tsp
Red chillies - 4
Curry leaves few
Tamarind - a small piece
Grated coconut - 2 tsp
Hing - 1/8 tsp
Oil - 1 tsp
Tempering
Oil - 1 tsp
Mustard - 1/2 tsp
Curry leaves few
Method
Heat oil in a pan add urad dal,channa dal,sesame seeds,hing and red chillies.fry till its light brown.
Add the banana blossom and few curry leaves saute till raw smell has disappeared.Add coconut and give a mix and switch off the stove.
Take a blender/mixi jar add the fried ingredients.salt,tamarind and grind to a coarse thick chutney.Sprinkle very little water if needed.
Heat oil and temper it with mustard seeds and curry leaves,pour the hot tempering into the thogayal/chutney and mix it well.
Enjoy this thogayal by mixing it in hot rice with little ghee or sesame oil.

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Garlic Soup Recipe / Roasted Garlic Soup Recipe - Healthy Soup Recipes

Garlic Soup

Ingredients
Garlic cloves - 10
Chopped onion - 1/2 ( around 1/2 cup)
Chopped baby potato - 4 to 5
Salt and pepper to taste
Chopped fresh parsley - 1 tbsp
Italian seasonings - 1/4 tsp ( optional)
Vegetable stock - 5 to 6 cups
( add according to the thickness of the soup you want )
Olive oil or butter - 1 tbsp

Garlic soup

Method
Heat a pressure cooker add oil / butter add chopped garlic and roast it till light golden brown.
Add the chopped onion and saute for few minutes.
Add the chopped potato and parsley saute,add salt /pepper and 2 cups of  the stock.
Pressure cook till potatoes are soft.Cool and blend it to a smooth mixture.
Transfer it to a pan and add remaining stock and just give a boil.
Lastly sprinkle the Italian seasonings and switch off the stove.
Garnish with some shredded cheese ( optional ) and serve hot.


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How to cook Pani Varagu Arisi / How to cook Proso Millet- Millet Recipes

Pani Varagu Arisi

Ingredients
Pani varagu arisi / Proso millet - 1/2 cup
Water - 1 & 1/4 cups

Method
Heat a pressure cooker add the proso millet and dry roast till its just hot.
Do not fry till it changes colour.
Pour water and pressure cook till done,cool and open the cooker lid.
Using a fork fluff up the rice and enjoy with any gravy of your choice!

Note:
a) If you are cooking it on a stove top method then add an extra 1/4 cup of water and cook it in very low flame till cooked.
b) If you want it too soft then add extra water as needed.


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Birinji Recipe / Brinji Rice / Coconut Milk Rice / Thengai Paal Sadam / Coconut Milk Biriyani

Coconut Milk Rice

Ingredients
Basmati rice -2 cups
( wash and soak the rice in some water for 10 minutes)
Salt to taste
Onion sliced-1
Tomato chopped -1
Garlic sliced - 6
Slit Green chillies - 4
Mint leaves - a handful
Semi thick coconut milk -1 cup
Water - 2 & 1/2 cups
Tempering
Oil - 6 tsp
Ghee - 1tsp
Cashew nuts -8
Bay leaf -2
Cloves - 4
Cardamom - 1
Cinnamon - 1 stick
Fennel seeds - 1tsp
Kalpasi - a small piece.
Star anise - 1 small

Thengai Paal Sadam

Method
Heat oil and ghee in a pan add all the spices and saute.
Now add the sliced onion,green chillies and garlic saute till onions are translucent.
Add the mint leaves and tomato saute for few minutes,pour the water,coconut milk and salt.
Once the water boils reduce flame and add the soaked rice ( discard the soaked rice water ),Cover it with a lid and cook till the rice is done.Lastly add some mint leaves and mix gently.
Best served with some spicy curry.

Note:
Today iam making with 1 & 1/2 cups rice so the video/ picture measurements may be a slight different.


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Rava Dosa / Onion Rava Dosa / Instant Rava Dosa / Crispy Rava Dosa / Rava Roast

Rava Dosa

Ingredients
Rava / Semolina - 1/2 cup
( do not roast the rava)
Rice flour - 1/2 cup
Maida / All purpose flour -1/4 cup
Sour curd-1tbsp ( optional)
Salt to taste
Crushed pepper - 1 tsp
Cumin seeds/Jeera - 1 & 1/2 tsp
Chopped onion - a handful
Chopped green chillies - 1
Chopped ginger - 1/8 tsp
Chopped curry and coriander leaves - 1 tsp each
Water - as needed ( about 3 cups)
Oil as needed to cook the dosa

Rava Dosa

Method
Take a bowl add all the above ingredients.
Pour water and make a thin/pouring/buttermilk consistency,make sure there are no lumps.Rest the batter for 10 minutes.
Heat an iron dosa tawa and grease it with some oil,take a ladle of batter and drizzle or splash all around the tawa.do not fill up the gaps and don't pour it like the normal dosa ( see picture).The dosa should give you a lace / netted effect.
Pour some oil in between and around the dosa,in medium high flame cook till crisp and light golden brown.Do not flip the otherwise.
Enjoy these hot dosa with chutney or Idli Podi.

Note:
a) You can also make this dosa plain without adding onion.
b) Each time mix the batter well before pouring on the tawa because the rava will settle at the bottom.After some batches batter will become thick so dilute it again.
c) Batter must be like a thin buttermilk / pouring consistency.
d) Flipping the dosa and cooking the other side is optional.
e) For this dosa iron tawa is the best.


Rava Dosa using Idli Batter

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Rava Dosa With Idli Batter

Ingredients

Rava / Semolina - 4 tbsp 
( do not roast the rava)
Idli batter - 1 tbsp
Salt to taste
Crushed pepper - 1/2 tsp
Cumin seeds/Jeera - 1/2 tsp
Chopped onion - 1 tbsp
Chopped green chillies - 1
Chopped ginger - 1/8 tsp
Chopped curry  leaves - few
Water - as needed 
Oil as needed to cook the dosa

Method

Mix above ingredients together,rest for 20 minutes and make the same way as regular Rava dosa.

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Cauliflower Lemon Rice / Lemon Cauliflower Rice

Cauliflower Lemon Rice

Tempering
Oil - 2 tsp
Mustard - 1/2 tsp
Urad dal and Channa dal - together 1 tsp
Mor milagai or red chillies - 2
Peanuts - 2 tsp
Hing - 1/8 tsp
Curry leaves few
Other ingredients
Cooked cauliflower rice - 1 cup
( boil cauliflower florets in hot water for a minute,strain it out and let it cool.Pulse or grate the cooked cauliflower,they should resemble like coarse bread crumbs.Do not grind it to a paste,your cauliflower rice is ready to use)
Salt to taste
Turmeric powder - 1/8 tsp
Lemon juice - 1 tbsp
( add more if you want too sour)

How to make cauliflower rice

Method
Heat oil in a pan temper it with above ingredients.
Add the lemon juice and salt immediately switch off the stove.
Now add the cauliflower rice and gently mix till everything is well combined.
Ready to serve with papad and pickle.

Cauliflower Curd Rice : Click HERE


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