VENDHAYA IDDLI (FENUGREEK IDDLI)


This is a very healthy dish,and good for diabetic patients mostly.

Venthiam/fenugreek/methi is normally included when grinding batter for the basic

Iddli,but in this recipe it is used more.I got this recipe from a health program,and as

usual made my changes and it really turned out soft and tasty.In fact,this Iddli is very

light on you,easily digestible.As the present trend,is high towards Iddli which is South

Indian ,I can very well endorse that this vendhaya Iddli is  too excellent.

It is advisable to use whole lentils with skin on.(for the extra nutrients ).Convenient food

is never convenient on you.So it’s best to include lot of grains and millets in your diet.

For the recipe now.
INGREDIENTS

1 measure /cup black whole urad dal(ulundu)

1 measure/cup Iddli rice (parboiled rice)

1 measure/cup corn or horse gram

1 measure /cup pearl millet (kambu /bajra )or any available millet.

1/4 measure/cup venthiam/methi/fenugreek

Salt to taste

Coconut water(optional)

METHOD

Soak all these in different bowls for 3-4 hours.Wash the urad dal till most of the skin comes out.

Grind the urad dal finely with the fenugreek seeds.Next add all the other 3 ingredients

together and grind fine with coconut water or water.Mix the batters together with

salt,and allow to ferment for a minimum of 4-5 hours.Mix well,add water if necessary

.Pour into Iddli moulds and steam till done.Serve with sambhar and chutney.

Note:The same batter may be used to make vendhaya dosai .To make dosai you have to add a little more water.

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COCONUTTY ALMOND PANEER


When the word paneer comes up,authentic dishes like paneer butter masala,Kadai paneer,and 

many more flash through our mind.Well,this time I wanted to try with the inclusion of coconut,

and it was a success!As coconut has many health benefits,I think anyone could have this dish.

Most of the ingredients I have used in this recipe are protein rich.This dish can be served with 

chappathis,naan,or any type of rotis.It will be a good combination with hoppers,stringhoppers

and pulaos.

Now let’s get into the recipe ..

INGREDIENTS (serves 4-5)

200-250 gm paneer cut into cubes

1/2 cup fresh or pre-soaked green peas

2 onions ground coarsely

4 tomatoes puréed

1/2 cup coconut+a handful of almonds ground together to a paste

1 tblsp.ginger-garlic paste 

3-4 green chillies chopped 

2 tsp.kashmiri chilli powder

1 tsp Garam masala powder

a pinch of turmeric

1/2 tsp.cummin seed powder

1 tblsp kasoori methi leaves

1 tblsp honey /jaggery 

3-4 tblsp.butter(not margarine)

salt to taste

METHOD

Heat butter add onions with salt,and sauté for 5 minutes.Next add the ginger-garlic paste,

tomato puree,and all the spice powders,and cook for a further 5 minutes.Next add the coconut 

paste and the green peas and cook till peas are cooked.Add 1/2 cup water (add more if you like).

Add the cubed paneer pieces and simmer for 10 minutes.Add kasoori methi leaves and remove 

from fire.

QUICK TOMATO CHUTNEY


I’m back again after a long long pause.Today I’m going to share with you a quick hassle free 

and tasty recipe.Working women and those who are travailing to be amazing cooks ,will love 

this recipe.

For the recipe now

INGREDIENTS

3 -4 big tomatoes slit

2 big onions or a cupful of red onions

3 pips garlic

1″ piece ginger

1 tblsp red chilli powder

2 tblsp ghee or oil

1/2 tsp mustard seeds

1 tsp.fenugreek seeds

Curry leaves (optional)

1/2 tsp.cummin seed powder

1/2 lime size tamarind 

1 tblsp.jaggery 

salt to taste

METHOD

Put all ingredients in a pressure pan or cooker  except for the bold listed.Allow the steam to 

escape,and puree using a hand blender preferably ,or in a blender.Temper with the ingredients 

bold listed and cook till thick.(do not add water).

Note : For those who love the taste of chettinadu flavours ….you could add 1/2 tsp slightly 

roasted and coarsely ground fenugreek powder .Another option ..you can add kasoori methi 

leaves

WHEAT FLOUR PIZZA WITH CAPSICUM SAUCE


This pizza is made with wheat flour ,and no tomato sauce added .I just made a

tangy capsicum sweet sauce(red peppers only).You could add slices of tomato if you

like,or serve with tomato sauce if you like.We had it tomato free.Vegetables can be your

choice.Well,i added only cucumber and some thin green capsicum slices .

The preparation of the dough had a slight change(my twist).Let’s get into the recipe.

Ingredients for the dough

250 gms wheat flour

1/2 cup white flour (you can opt out if you like)

2 tblsp.milk powder or 1/2 cup warm milk

1 egg yolk

2 tsp.active yeast

3 tblsp.olive oil.

1 tblsp.sugar.

1/2 tp.baking soda.

1-2 tp.salt

curd to apply on dough.

Method

Mix in the yeast to 1/2 cup lukewarm water.Sprinkle sugar on top,cover and allow to

rise.Once you see active fermentation,add in to the flour with the rest of the ingredients

and bind to a soft dough.Apply curd on the dough .Cover and allow to double in size.

Once it has doubled roll out into pizza shapes you like.Place on greased trays,cover till

you make the sauce.

For the red pepper sauce

3-4 red capsicum cut and seeds removed.

1 inch ginger

4 pips garlic

1 tsp.chilli paste.

1 tsp.kashmiri chilli powder

2 tblsp.vinegar

3-4 tblsp.of jaggery or sugar(preferably brown)

salt to taste.

Method 

Grind all the ingredients together .Cook on a slow flame till you get a thick saucy texture.

For the cheese sauce.

2 cups milk

2 tblsp cornflour

1 tsp.black pepper powder

1/2 cup cheddar cheese grated.

salt to taste

Method

Make a thick flowing paste with cornflour and milk.Heat the rest of the milk,simmer and

add the cornflour mixture preventing lumps.Next add the rest of the ingredients and

cook for 2-3 minutes.It will look like custard.Set aside.

For the topping

Thin slices of cucumber,green and yellow capsicum rings.

tomato slices (optional)

1 cup mozzarella cheese or plain cheese grated .(optional)

Assembling

Apply the prepared capsicum sauce on the prepared dough(if the dough has risen

up.punch it down flat.)Arrange the cucumber and capsicum slices.Drizzle the cheese

sauce.Add mozarella cheese and bake in a hot oven (200 degrees for 10 minutes per

pizza).

Pan pizza also can be made with this dough,as this dough has a nice texture (soft inside

and crispier on the crust.

Note: Olives and herbs can be added as per your choice.

Herbs can be added to the dough too.

INNOVATE AND ENJOY!

 

 

 

KERALA VEGETABLE BIRIYANI


India is blessed with different cultures,languages,traditions, so is the Indian cuisine too.If

you take a look at the glossary of  the types of biriyani in India,it is a long list.Today i am

going to share with you a Kerala type biriyani.This is not too spicy but has a good flavor

with  coconut milk creating the twist .Before i go into the recipe i would like to share

with you the method of frying crisp onions for biriyanis and pulaos.

Fried onions for pulaos and biriyanis 

Onions sliced fine (quantity depends on how much you need)

salt.

oil for frying.

Method

Transfer the sliced onions to a bowl.Add salt and ,mix well with your hands for 3-4

minutes and squeeze out the water from the onions .Fry the onions in oil till golden

brown.Drain on absorbent kitchen paper.Use as required

For the Kerala biriyani

500 gm basmati rice washed and soaked for half an hour.

2-3 onions sliced

5-6 green chillies sliced

2 tblsp ginger garlic paste

1-2 tsp chilli powder

1 tsp coriander powder

1 tsp cummin seed powder

1 tsp whole peppercorns

1 tsp.fennel seed powder

1 tbsp.garam masala powder

2 tomatoes coarsely pureed

few mint leaves

few coriander leaves

2 cups thick coconut milk

whole spices (3 cardamons,3 cloves,2 inch piece cinammon,sea moss a pinch,javitri a

small piece)

2-3 cups vegetables of your choice cut (peas ,carrot,beans,cauliflower,potatoes).

1/2 tsp.turmeric

1/2 cup curd

salt to taste

1/4- 1/2 cup ghee

For the garnish

1 cup fried onions

1/4 cup fried cashewnuts

a few raisins fried in ghee.

saffron strands mixed in 1/4 cup milk (optional)

METHOD

Cook the rice  with required salt until 3/4th done.Drain and set aside.

Heat ghee in a thick bottomed vessel or biriani pot,and add the whole spices,onions and

fry till onions are light brown.Add the green chillies,ginger garlic paste ,salt,and spices

and saute till raw smell is gone.Next add tomatoes and cook for 5 minutes,and then add

the cut vegetables.Saute for a few minutes,and add 1 cup water.Cover and cook till

vegetables are cooked.Add coconut milk and remove from fire.Transfer half of the gravy

into another bowl. Top the remaining gravy in the pot with half the rice ,mint,and

coriander leaves and half of the garnish.Pour the remaining gravy on top of the layered

rice,and lastly the remaining rice and garnish the same way.Add milk and saffron

strands on top if you are using.Cover with a tight fitting lid and cook on a slow fire for 10

minutes.Serve with raita and curries you prefer.

Variations:The same recipe can be done with chicken  too.

                    In addition to the vegan list tender jak biriyani,egg biriyani,paneer,or only cashew 

                    biriyani could be made with the same recipe

Try and let me know your valuable comments

 

GREEN GRAM ‘N’LEEK CUTLETS


Green gram needs no introduction or explanation to health benefits,so I would like to directly 

get into this easy recipe.

INGREDIENTS

1cup cooked green gram dal(moong dal)

1 leeks chopped finely/spring onions

2-3 green chillies finely chopped

1 tsp ginger garlic paste

1 tsp garam masala powder

Salt to taste

1 egg

1 cup breadcrumbs or enough to bind .

Oil to fry.

METHOD

Mix all together in a bowl and bind .Make into shapes you like and fry (deep or shallow)in oil till golden brown.

Variations :You could use vegetables of your choice .

                     You can add 1/4 cup minced mutton or any minced seafood.

                     Grated paneer can be added as another variation

                     Grated boiled egg also can be added.

Anyway try all your innovations too and send me your comments and suggestions !

CASHEW ‘N’ PEAS (SIDE DISH)


This is served with biriyanis and pulaos.Some make it with pieces of chicken liver ,or

goat liver.I’m going to share with you the basic recipe.The option of adding liver is yours.

So now let’s get into the recipe.

INGREDIENTS

1/2 cup cashewnuts

1/4 cup fresh green peas

1-2 green chillies

1 tblsp.white khus khus(poppy seeds)

3-4 cashewnuts

1/4 cup thick coconut milk

1 tblsp.curd (optional)

1/4-1/2 tsp.pepper powder

salt to taste.

1/4 cup liver boiled (cut into small pieces)

1 tsp.butter (optional)

a pinch of grated nutmeg

METHOD.

Cook the cashew and peas in 1/2 cup water.Grind the bold listed.

Once the peas is cooked add butter if using ,or add the rest of the ingredients except the

curd,and cook for few minutes till it is well blended and thick.Remove from fire.Add

curd and serve.(Please do not add color)

Note: It is best if you could use the grinding stone to grind the khus khus mixture

 

CHOW CHOW CHUTNEY


Chow chow a pear shaped vegetable/fruit ,belonging to the gourd category along with

melons cucumbers and squash is rich in vitamin C and is a good coolant for summer.You

could cook with dal ,make avial,or make pies like apple,or pear pie.Iv posted  a chow

chow recipe along with other chutneys before and here’s the link to it. HEALTHY

VEGETABLE CHUTNEYS

Today i want to share another version of chow chow chutney.

INGREDIENTS

1 big chow chow (150-200 gm)

2 tblsp.ulundu (urad dal)

few curry leaves

2 tblsp.coriander

2 tsp black cummin seeds or the normal cummin seeds

tamarind (half the size of a lemon)

5-6 pips of garlic

10-12 dry chillies (reduce if you like)

salt to taste.

juice of 1 lime

1/2 -1 tsp sugar/jaggery/honey

1-2 tblsp.gingelly oil.

METHOD

Peel the chow chow and cut into tiny cubes.Heat the oil ,and add the cut chow

chow,curryleaves,garlic to it and fry till you see the vegetable turning light brown at the

edges Transfer to a plate.In the same pan,roast the rest of  the ingredients till you see the

urad dal turning brown.Remove from heat,and powder this first.Add the fried chow

chow to the powder and grind again to a coarse or fine paste.Add lime juice , sugar and

salt to taste.

Can be served with iddli,dosai,vada,bajji,or used like a dip for fries.

4 Types of South Indian Sambhar


There is no home in South India ,without sambhar for breakfast with iddli,dosai,vada

and rice too.Some sambhar is made with a mixture of vegetables.Some occasional

sambhar are made with the traditional 7-9 vegetables.Some are made with only sambhar

onions(small red onions),or any single vegetables like only drumstick,only ladies finger

,and even greens,capsicum,and you  go on  with your choice of vegetable.So here i’m

going to give you 4 recipes for quick and different  types of sambhar.

The first one doesn’t require any sambhar podi,simple and very tasty.I’m giving the

recipe for sambhar with tuvar dal.Those who love other lentils could use instead of tuvar

dal.Normally split green gram,tuvar dal,masoor dal is used .I love to use tuvar or green

gram for sambhar.

1.Tuvar dal sambhar without sambhar podi.

Ingredients

10-15 small onions

any vegetable you like (drumstick/ladies finger/or a handful of greens)

2-3 green chillies

2 tomatoes chopped

4-5 garlic cloves

few curry leaves

1/2 tsp.mustard seeds

1 tsp.fenugreek seeds

2 dry chillies

1/4 tsp.asafoetida powder

1 tsp.turmeric powder

1 tsp.chilli powder

1.5 tsp coriander powder

1/2 tsp.pepper powder

1/2 tsp.cummin seed powder

1 cup tuvar dal

2-3 tblsp.ghee/oil

lime sized tamarind soaked in water

salt to taste

a small piece of jaggery

METHOD

First cook the dal with a tsp of ghee ,mash it well and set aside .

Heat ghee ,and first add curry leaves,asafoetida,mustard,dry chillies ,fenugreek and

saute for a minute.Next add the onions,garlic,green chillies turmerric and salt,the

vegetable,and tomatoes.Saute for 5 minutes.Next add the chilli powder,coriander

powder,pepper powder,cummin seed powder and cook for another two minutes.

Add half cup of water,cover and cook till vegetables are fully cooked.Next add the

tamarind water,and cook for a further 5 minutes.Add the mashed dal to the mixture.

Pour water for the required amount(some like it thick,some like it thin).of sambhar.

Add jaggery.Bring to a boil,and garnish with coriander leaves.Remove from fire.

(Do not allow to boil for a log time after you add the dal.One boil is best.)

2. Capsicum Quick Sambhar.(One Pot Sambhar)

Ingredients( same as no 1.)

Method:

This has to be done in a pressure cooker.Capsicum tastes excellent in these type of quick

sambhar.Here the dal is not pre-cooked.

Soak dal for minimum 10 minutes.Heat the oil in the pressure cooker,and add the

ingredients in the same order as the above one.After adding the tomatoes and the

capsicum,add the soaked and washed dal,and saute for 5 minutes.Next add 2 cups of

water.Close the lid and cook for 3 -4 whistles.Allow the steam to release on its own.Open

the lid mash the dal,(don’t mind even if the vegetables get slightly mashed .It will surely

add to  the taste.Garnish with coriander leaves.

3.SAMBHAR WITH SAMBHAR PODI

First i will get into the sambhar podi 

Ingredients

7-10 dry red chillies

1 tblsp  whole coriander

1/2 tsp.fengreek seeds

1/2 tsp.peppercorns

1 tsp.cummin seeds

3-4 tblsp dessicated coconut/dry copra/fresh coconut

1.5 tblsp.ulundu/tuvar dal

few curry leaves

a tsp of tamarind.

2 tsp ghee

Method

Fry all these ingredients till you see the urad dal (ulundu) turning brown.Grind to a fine

powder and use(This measurement is for one serving.)

You could use the same powder for bise bele bhath or sambhar sadam SAMBHAR

RICE(sambhar sadham)

Now for the sambhar recipe using this powder.For this sambhar i think a mix of many

vegetables including brinjal,drumstick,raw plantain,raw mango will be very fine.

INGREDIENTS

sambhar podi

few small onions

mix of vegetables you like

2 tomatoes chopped

4-5 cloves chopped garlic

1 cup cooked dal

For tempering

curry leaves

1/2 tsp.mustard

1/2 tsp.fenugreek seeds

2 dry chillies

1/4 tsp.asafoetida powder

oil/ghee

METHOD

Add 2 tblsp.oil,next add the asafoetida curry leaves,mustard,fenugreek,dry chillies,garlic

,and onions and saute for 5 minutes.Add turmeric and the vegetables and cook covered

for 10 minutes.Next add 1/2 cp of water and cook till the vegetables are done.Add the

powdered ingredients and dal and cook for further 5-10 minutes on a medium flame.Add

a tblsp.of jaggery,and remove from fire.

4. QUICK SAMBHAR 

This is also a very quick and tasty sambhar.My suggestions for this sambhar will be

radish,only small onions,or any type of greens(just a handful).

Cook the dal with 2 tomatoes ,turmeric powder,salt in a pressure cooker and set aside.

Grind 1/4 cup coconut,small piece of tamarind,1/4 tsp.fenugreek,15 dry chillies,1/2

tsp pepper,and 1 tsp cummin seeds to a coarse powder.Add to the dal,and temper with

the ingredients listed for tempering above (3 type sambar).Cook for 5-10 on a low

flame.

If you are able to get vadagam you could use that instead of using the ingredients for tempering.Vadagam is a dry mixture of onions and all the ingredients used for tempering.

Try each sambhar and do let me know your comments.

 

 

 

 

 

 

 

 

 

 

BESAN AND CASHEW LADOO


The besan ladoo is a traditional sweet of Northern India.This time i thought to give it a

change in my way ,by mixing in cashewnut powder,and the taste was too good.The blend

of cashewnut powder,and besan powder was awesome.The roasting of the besan flour in

ghee is too important,it should not get burnt or have the raw taste and smell.So first you

could slightly roast the besan flour without the ghee for few minutes,remove from fire

and then mix the ghee,and then again roast till you get a nice smell.(do not touch the

flour when it is hot as it will burn your fingers).

INGREDIENTS

2 cups gramflour (besan flour)

1 cup fine powdered sugar or boora sugar (these are sold in indian supermarkets)

1/2 cup pure ghee

1/2 cup powdered cashewnut

few broken cashews

1/2 tsp.cardamon powder

a pinch of salt

METHOD

Dry roast the besan flour for a few minutes .Remove from fire,and mix in the ghee.Keep

on fire again and roast on medium flame till it is nice and golden,and you get a good

aroma(not burnt aroma).Transfer to another tray and allow to cool slightly.Add the

powdered sugar  and the rest of the ingredients and make ladoos.This can be stored for

more than a week.If you are using boora you can store for a month .(provided it lasts to

store…..)A very tasty and healthy sweet.!