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Friday, January 17, 2020

Varagu Upma / Kodo Millet Upma Recipe / Varagu Arisi Upma Recipe / Varagu Vegetable Upma - Millet Recipes

images of Varagu Upma / Kodo Millet Upma Recipe  /  Varagu Arisi Upma Recipe / Varagu Vegetable Upma - Millet Recipes
Varagu Arisi Upma
Tempering
Coconut oil - 1 tbsp
Mustard - 1/2 tsp
Urad dal & Channa dal - 1 tsp each
Cashew nuts - 6
Other ingredients
Kodo millet/Varagu arisi - 1/2 cup
Boiling water - 2 & 1/2 cups
Mixed vegetables - 1/2 cup
( I have used peas,carrots,beans)
Sliced onions - a handful
Chopped ginger - 1 tsp
Chopped green chillies - 1
Coriander & Curry leaves few
Salt to taste


Method
Add kodo/Varagu arisi into a pan and dry roast till its hot,keep it aside.
Heat oil in a pan and temper it with above ingredients.
Add onion.ginger,green chillies and few curry leaves fry till onions are light brown.
Now add the vegetables and salt saute for a minute and add the kodo millet and mix.
Reduce the flame and add the boiling water, check for salt and cover it with a lid.
In low flame cook till upma is done.
Garnish with coriander and curry leaves and serve hot.

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Tuesday, January 14, 2020

Thiruvathirai Kali / Thiruvadirai Kali Recipe

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Thiruvathirai Kali
Ingredients
Raw rice/Pacharisi - 1/2 cup
Jaggery - 1 cup
Yellow moongh dal - 1/8 cup
Channa dal - 1/8 cup
Cardamom - 2
Cloves - 2
Nutmeg powder - a generous pinch
Water - 4 &1/2 cups
Ghee - 1 tbsp
Cashew nuts broken - 15

images of Thiruvathirai Kali / Thiruvadirai Kali Recipe
Thiruvadirai Kali
Method
Dry roast rice,moongh dal,channa dal seperately till light brown.Do not over fry and burn them.Cool completely add cardamom,cloves and nutmeg and pulse or dry grind to a coarse rava consistency.
Dissolve jaggery in water filter to remove impurities.transfer it to a heavy bottom pan and bring it to a boil.Lower the flame and slowly add the  broken rice/dal and mix well to avoid lumps.
Cover it with a lid and in low flame cook till they are well cooked.Mix it well in between.
You can also make this in a pressure cooker to save time.
Heat ghee in a pan add the cashew nuts and fry till light brown.
Pour this into the cooked kali and mix it well.
Serve hot or  warm.


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Sunday, January 12, 2020

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

images of 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

images of Senai Masiyal / Chenai Masiyal / Elephant Yam Masiyal / Senai Kizhangu Masiyal / Karunai Kizhangu Masiyal
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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Monday, January 6, 2020

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

images of 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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Wednesday, January 1, 2020

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.

images of Baked Cassava Cake / Baked Tapioca Cake / Bingka Ubi Kayu / Cassava Cake / Tapioca Cake
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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Sunday, December 29, 2019

Prawn Vadai / Eral Vadai / Shrimp Patty

images of 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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Thursday, December 26, 2019

Vazhaipoo Thuvaiyal / Vazhaipoo Thogayal / Valaipoo Thogayal / Banana Blossom Chutney

images of  Vazhaipoo Thuvaiyal / Vazhaipoo Thogayal / Valaipoo Thogayal / Banana Blossom Chutney
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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Friday, December 20, 2019

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

images of 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

images of  garlic soup
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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Monday, December 16, 2019

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

images of 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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Friday, December 13, 2019

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

images of Birinji Recipe / 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

images of Birinji Recipe / Rice / Coconut Milk Rice / Thengai Paal Sadam / Coconut Milk Biriyani
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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