SPICED BUTTERMILK RICE


Buttermilk or ‘moar‘kolambu rice . Excuse me

for the spelling … if written as ‘more‘I thought I

will not be able to title as a dish ,then I thought

‘Morr‘it sounded like a cat . So,even though I

think I delivered it right,it may not seem right

to some, so do overlook the error ( does it

matter?)😂.Busy moms will like this dish with

pickle and papadams . Lunch box category.

This is a dish made with buttermilk , spiced

and mixed into the rice.

Northern India make it different from

Southerners ( I will be giving both versions)

Now.. to the simple and quick dish !

INGREDIENTS

2-3 cups cooked rice

1.5 thick curd

Grind to a paste

2 green/ red chillies

1 tblsp tuvar dal soaked

1 tsp raw rice soaked

3 tblsp coconut gratings

1/4 tsp turmeric powder

For tempering

2 tbsp ghee/oil

1/2 tsp mustard seeds

Few peanuts/ gram dal/cashew nuts

2 red chillies

Curry leaves

A pinch of asafoetida

1/2 tsp chopped ginger

Salt to taste

METHOD

Heat oil, and add the ingredients for tempering

Next add the ground paste with salt,and sauté

for 2-3 minutes .

Add 1/2 cup water and allow to boil .

Simultaneously, beat curd and to the mixture.

Switch off the flame. Add the cooked rice and

stir lightly.

Northern India ( Kadhi)

This has no paste to grind ,you have to mix 1

tbsp. of gram dal flour,a tsp of sugar with curd

and temper like the above recipe.

Send in you comments and suggestions!

CAPSICUM ALOO PARATHA +KOKUM MINT CHUTNEY


It’s stuffed roti with ground capsicum ( no

green chillies) and mashed potato with a sweet

tangy chutney.

I have posted aloo paratha recipe before , but

this one is a little different from that recipe.

As it was the menu for dinner , I wanted to

make a less spicy one.With a sprinkle, of ajwain

and dried fenugreek leaves,the aroma and taste

was excellent with the kokum ( garcinia

cambogia)chutney.

Now to the recipe

INGREDIENTS

Wheat flour ( I’m not specifying the quantity)

1-2 tblsp.dried fenugreek leaves

1/2 tsp.ajwain

1/2 tsp.black cummin seeds

2-3 tblsp. oil

salt

Ghee for frying

METHOD

Mix all together and bind to a soft dough and

set aside.

Filling

1 small capsicum ( any color you prefer)

A small piece of ginger

4-5 boiled and peeled potatoes

2 tsp.dry mango powder ( amchur powder)

A pinch of asafoetida

A pinch of nutmeg powder

Pepper powder ( optional)

Salt to taste

First grind the capsicum,and ginger to a paste

Mix the paste with the rest of the ingredients

listed for filling .

Divide dough into preferred portions.Shape

each portion like a cup ,and keep enough filling

Seal the edges . Flatten on the frying pan itself ,

or roll on a floured board lightly. ( not too thin)

and cook in ghee on both sides till done.

For the kokum chutney

4-5 kokum peels ( in the photo)

Few mint leaves

Few almonds

2 tsp date syrup

1 -2 tsp. chilli flakes

Salt to taste ( you could use black salt)

Grind all to a chutney. Serve with paratha!

MILLET PONGAL


Millets known of use,in pre-historic ages and

originated from Africa was a forgotten grain,till

recent lifestyle changes.

Rice and wheat having history after the millets,

did overtake the millets in the consumption

graph.

The present farmers are educated on millet

farming ,and the wave in inclusion of millet

diets is increasing day by day .

Today I’m going to share a Pongal recipe, which

could be served for breakfast or any meal you

like.

INGREDIENTS

1 cup millet ( washed well and soaked for 10

minutes)

3/4 cup split moong dal ( pasiparuppu)

3-4 tblsp.ghee

Few cashewnuts

1/2 tsp mustard seeds

Curry leaves

2 dry red chillies

1/4 tsp asafoetida powder

Coarsely grind

2 green chillies

1 small ginger

1 tsp pepper

1 tsp cummin seeds

1/4 cup milk/ coconut milk ( optional)

Salt to taste.

METHOD

Heat ghee in a pressure cooker / pan.

Add the mustard seeds,curry leaves,dry

chilies,cashewnuts asafoetida and sauté for 2

minutes.

Next add the coarse ground masala,soaked

millets and dhal .

Add 3 cups of water with sufficient salt, and

cook on a medium flame for 2 whistles or 15-20

minutes.

Heat a little ghee and pour over cooked Pongal,

You could add cashewnuts at this stage too

Serve with coconut chutney .

GREEN PEAS IDDLI


Breakfast should contain lot of protein to

keep you lively throughout the day .

Green peas contain heart healthy minerals,and

should be included in the form soup,salads,in

rices, vegetables ,pastries,cutlets whatever way

your family likes.

Today, I’m bringing you an iddli recipe with

green peas.

Looking at the photo I have uploaded you will

observe, there are 2 Colors of iddli .

3 iddlis are darker and the lighter ones are

mixed with left over iddli batter ( trial).

Both were very soft and tasty .So do try both

Iddlis and send in your comments.

INGREDIENTS

1 cup fresh green peas

1 cup roasted rawa/semolina

1/2 cup curd

2-3 green chillies

1/4 coconut grated

1/2 tsp cummin seeds

Salt to taste

1/4 tsp.soda bicarbonate

METHOD

Grind the coconut,green chillies,cummin,green

peas to a coarse paste.

Mix the rest of the ingredients,and set aside for

20-30 minutes.

After 30 minutes pour into iddli moulds,and

steam for 7-10 minutes or till done.

With remaining iddli batter.

The above mixture mixed with basic iddli

mix. (2:1 ratio)

TOMATO PURI


This recipe is an addition to ‘ fusioned’ puri/ poori.

The culinary world,is now on the discovery

mode, in finding new dishes,new innovations.

This indeed, is one in line to the list.

To list a few on savoury puri alone, as there are

many on the sweet list too .

Palak / Spinach puri, Stuffed potato puri,Stuffed

lentil puri ,pani puri , methi puri and many

more….

India can proudly say,that they are the only

country which has more than 14 cultures , and

cuisines .

Each cuisine is unique, and has it’s own

authenticity and taste.

So .. today my recipe will be on tomato puri.

INGREDIENTS

2 cups all purpose flour/ wheat flour

( if you are adding wheat flour , add a handful of all purpose flour )

2 tsp rawa / semolina ( optional)

2 tblsp oil

2-3 tomatoes ground

1 tsp coarse cummin powder

1/4 tsp chilli powder

Salt to taste

Enough oil to fry

METHOD

Mix all the ingredients and bind to a soft dough

with sufficient water. Rest the dough for 10-15

minutes.

Divide into portions ,roll into round shapes and

deep fry on high flame .

Serve with channa curry or chole ( chick peas masala).

Tip: Always fry puris on high heat , for good

texture and puffed puris

SAGO IDDLI


The easiest ever iddli ,with no rice or ulundhu.The only activity is to soak and

steam.Sago/sabuduna/ Sau /tapioca pearls is wonderful in making

payasam,halwas,kesari bhath ,kichidis….

Today I’m going to share the iddli recipe which is lovely served with tomato chutney or

chutneys of your choice.

Moving on to the recipe ..

INGREDIENTS

1 cup sago

1 cup rawa ( roasted )/sooji

2 cups  thick curd

Salt ( to be added after fermentation)

1/4 tsp.baking soda

METHOD

Mix the sago, rawa,and curd and 1/2 cup water allow to soak overnight.

In the morning add baking soda,salt and mix .

If the batter is too thick you can add a little water.( like iddli batter).

Pour into greased iddli moulds and steam for 7-8 minutes or till done.

CURRIED PRAWN MACARONI


Macaroni dishes can be made into many varieties,and each dish is unique.

This is one like it,I had to make a quick dinner and this tic- tac- toe recipe turned good

and I wish to share with you all as I usually do.

So let’s get into the recipe right away

INGREDIENTS

400 gm macaroni (any type)

200 gm prawns cleaned and slit

1 onion chopped

1 onion

2 tomatoes

3-4 pips garlic

2 tblsp.chilli flakes

2 tsp white wine vinegar ( optional)

1 tsp sugar

2 green chillies/1 capsicum chopped

Few Basil leaves

1 tsp chilli powder for marination

1-2 tsp oyster sauce

Salt to taste.

2-3 tblsp olive oil/butter

1/2 cup of macaroni drained water

METHOD

Cook the macaroni as instructed in the packet .Reserve 1/2 cup drained

water.

Grind to a coarse paste the ingredients listed in bold

Marinade the prawns with chilli powder,oyster sauce,vinegar and set aside for

few minutes.

Heat the oil in a wok,add the prawns and saute for few minutes .Remove in a separate bowl.

In the same oil add chopped onions and the ground masala with a little salt and cook well till raw smell is gone.

Next add prawns and the macaroni water

When it is boiling add the cooked macaroni and stir for few minutes till it is well blended with the masalas.

Note: You can add scrambled egg or grated cheese .

STEAMED BUNS


Steamed buns originated from the Chinese cuisine is one good food for breakfast and take away.

This can be made sweet or savoury.The sweet buns are the traditional red kidney beans stuffing ,and the savoury ones i think it can be your choice of vegan,or non vegan.

I got this from an old chinese recipe book,and wished to share with you.

I will be giving the dough recipe and some suggestions for the filling.Do try and let me

know your comments.

INGREDIENTS

500 gm flour

2 tsp yeast

3 cups  milk (lukewarm)

1/4 cup oil

3 tblsp.sugar

1 tsp baking powder

1/2 tsp salt.

img_20181118_085533715703242272718565218.jpg

METHOD

Mix all the ingredients and knead  to a soft dough.

Proofing  of dough  is required  twice (untill double ).

Make portions and steam for 10 miutes.

For red bean filling (Sweet)

Soak the beans overnight and cook till soft.Drain out the water and mash coarsely

Add sugar or jaggery to taste .Add a blob of butter or coconut which is optional and cook

for few minutes and use as filling .

Savoury filling have many options to choose from,and i will be giving a few.

1.Curried paneer and spinach 

2.Potato and beans or peas curried

3.Butter tossed vegetables like carrot,beans,cabbage,bokchoy…….with a little pepper.

4.Minced meat filling

5.Sea food filling

TIP: You can add ground spinach for green steamed buns…..

Do try your innovations too,and post in your ideas .!

PANDAN SWEET DUMPLINGS (kolakattai )


Pandan rather known Rampe or Screw pine leaves.A fragrant kind used in

culinary , has health benefits too.It is mostly used in Asian cooking.

As the pandan plant in my culinary patch was outgrowing the pot,I thought

to make something different now.My previous posts had recipes for pandan

jelly or agar agar pudding. There are many sweet recipes you can make by

using these leaves and now this recipe comes to you as  food for breakfast

or snack.

For the recipe now

INGREDIENTS

1-2 cups rice flour or idiyapam flour

Extract of pandan leaves (1/2 cup)

Salt to taste

1 tsp.ghee or oil

Hot water to make dough

Filling

Coconut gratings

Jaggery gratings

Cashewnuts ( optional)

a pinch of salt

a pinch of nutmeg powder

1 tsp.cardamon powder

METHOD

Mix the ingredients for filling and set aside.

Mix the ingredients for the dough in a separate bowl,adding water

gradually to make a firm and soft dough.

Cover and set aside for few seconds. Take portions of the dough,flatten and

place filling.

Seal the edges and make shapes of your choice.Steam for 10

minutes and serve.

Good to serve for breakfast or tea.

Note :The color will be light green only

KESAR CASHEW RICE


This is a mild flavoured rice made with saffron strands or kesar and ghee roasted

cashews and onions.The blend of kesar and cashews produce an aroma enticing your

taste buds.Less ingredients with good taste.

For the recipe now

INGREDIENTS

1 cup basmati rice

2-3 tblsp.ghee/butter

A handful of cashewnuts

a few saffron strands mixed in 1/4 cup milk

1 big onion sliced

Few whole spices (3 cardamon,3cloves,1 stick cinammon )

METHOD

Wash the rice and set to cook with 1 inch water above rice level.

While it’s cooking, heat the ghee in another vessel and fry the onions till brown with

whole spices.

Now add salt and the cashewnuts and fry till light brown and add to the cooking rice.

Add the kesar immersed milk and cook till done.

Serve with curries of your choice