Followers

Monday, December 8, 2014

KEERAI VADAI /SPINACH VADAI




Here is a protein rich snack spiked with the goodness of greens...

A welcome snack on a chilly evening...


INGREDIENTS


  • URAD DHAL-1 CUP
  • CHANNA DHAL-1/4 CUP
  • CHOPPED ONION-1/2 CUP
  • CHOPPED AMARANTHUS LEAVES(MULAI KEERAI)-1 CUP
  • RICE FLOUR-1/4 CUP
  • GREEN CHILLIES-4-6
  • PEPPER-1 TEASPOON
  • SALT TO TASTE
  • OIL FOR FRYING

METHOD

  • Soak the dhals together  for 2 hours.
  • Drain and wash them well.
  • Grind them to a slightly coarse paste with enough water.
  • Mix in the rice flour.
  • Mix in the onions,chopped chillies and finely chopped greens and salt to taste.
  • Heat the oil in a frying pan/kadai.
  • Take a lemon sized ball of the dough in your wet hands and flatten it slightly and make a hole in the center with your index finger.
  • Slide this into the hot oil .Fry well flipping once one side is  done and fry till the other side is done well too.Take care that the oil is not smoking hot.
  • Drain well golden brown.
  • Repeat the same process with the rest of the batter.
  • Serve the hot vadais with coconut chutney or sambar.

Thursday, November 13, 2014

CARROT PONGAL





Here is a healthy and tasty pongal with the added goodness of carrots...

We all know that pongal is the South Indian equivalent of the Gujarati Khichidi...

It is a great comfort food made of rice and moong dhal...so it has the right amount of carbohydrates and proteins that gives you the power to kick start your day....

An added dollop of ghee adds to the taste and richness of pongal(if you are not counting calories....

This recipe has the extra dose of the taste and health benefits of carrots-A great source of Beta carotene  and Vitamin A.

Carrots help in improving your eyesight,makes your skin glowing and healthy and smooth  and helps in flushing out the toxins from your body...


INGREDIENTS

  • RAW RICE-1 CUP
  • SPLIT MOONG DHAL-1/2 CUP
  • GRATED CARROTS-2 CUPS
  • CUMIN SEEDS -1/2 TEASPOON
  • PEPPERCORN-1 TEASPOON
  • CASHEW NUTS-10 
  • CURRY LEAVES -FEW
  • OIL/GHEE-2 TABLESPOONS
  • SALT TO TASTE.

METHOD

  • Heat a pressure pan.Dry roast the moong dhal for a minute.
  • Add the cleaned and washed rice to the dhal.
  • Now add the grated carrots and sautee for a minute.
  • Add 4-5 cups of water and pressure cook the mixture for 5-7 whistles.
  • Remove the cooker from the heat.
  • Open the cooker after a while and mash the cooked mixture with a ladle.
  • Heat the oil/ghee and fry the cashew nuts,cumin seeds and peppercorns and add to the cooked mixture.
  • Add salt to taste and garnish with a few curry leaves.
  • Serve hot with your favorite chutney or/and sambar.





VELLA DOSAI /SWEET PANCAKE



Here is a dosa 

A dosa with a twist...

A sweet dosa ...So delicious and so to prepare...


INGREDIENTS


  • RICE FLOUR-1/2 CUP
  • WHEAT FLOUR -1 CUP
  • POWDERED JAGGERY -3/4 CUP
  • POWDERED ELAICHI-1/2 TEASPOON
  • SALT -1 PINCH
  • GHEE-FOR COOKING
Here is a dosa 

A dosa with a twist...

A sweet dosa ...So delicious and so to prepare...


INGREDIENTS



  • RICE FLOUR-1/2 CUP
  • WHEAT FLOUR -1 CUP
  • POWDERED JAGGERY -3/4 CUP
  • POWDERED ELAICHI-1/2 TEASPOON
  • SALT -1 PINCH
  • GHEE-FOR COOKING
METHOD

  • Mix the flours.
  • Dissolve the jaggery in hot water and filter the solution.
  • Add the salt ,elaichi and flours to the filtered solution.
  • Add some more water and make a batter of pouring consistency.
  • Heat a tawa. Grease it slightly.
  • Pour a ladle full of batter in a dosa/pancake form.
  • Add some ghee on the sides.Cook till done.Flip and cook till the other side is done too .You may add some more ghee if you wish.
  • Remove from the tawa and serve hot.

Monday, November 3, 2014

LAUKI HALWA / SURAIKKAI HALWA







A deliciously healthy halwa ...so easy to prepare ...loaded with the goodness of bottlegourd (Lauki /Suraikkai) and full cream milk...



INGREDIENTS

  • BOTTLEGOURD /LAUKI/SURAIKKAI(Grated)-4 CUPS
  • GHEE-3/4 CUP
  • FULL CREAM MILK-4 CUPS
  • KHOVA-1/2 CUP
  • SUGAR-11/2 CUPS
  • POWDERED CARDAMON-1/2 TEASPOON
  • BROKEN CASHEWNUTS-FEW
  • RAISINS-FEW
  • GREEN FOOD COLORING- A PINCH

METHOD



  • Skin the bottle gourd .Remove the seeds.
  • Grate the gourd.Squeeze out the juice with your hands .Drain.
  • Heat the ghee.
  • Fry the raisins and broken nuts.Drain and keep them aside.
  • Add the grated bottle gourd/lauki and fry well .The remaining water will ooze out .Boil well stirring continuously till it is almost evaporated.
  • Now ,add the milk and sugar and cook stirring continuously in a heavy bottomed pan till it is reduced to  a thick mass.
  • Add the  food color.Stir well.
  • Add the crumbled khova ,cardamom powder and fried nuts and raisins.
  • Serve hot or chilled.
  • Instead of khova,you can also add condensed milk to add to its richness.



Linking to
http://zestysouthindiankitchen.com/2014/11/hearth-soul-blog-hop-november-1-st-week.html