Methi Pulav

Methi is rich in iron and minerals, but because of its slight bitterness many of us don't prefer much, specially kids.
     This recipe is an excellent lunch box special and I hope everyone would love it.

Ingredients :
Methi / Ventheyakeerai - 1 bunch
Rice - 1 1/2 cups
Onion chopped - 1 big
Peanuts - 1/2 cup
Ghee - 1 teaspoon
Oil - 2 or 3 teaspoons
Cardamon - 2 nos
Clove - 2 nos
Cinnamon - 1 stick
Sauf - 1 teaspoon
Red chili powder - 1 teaspoon
Turmeric powder - 1 teaspoon
Salt to taste
Water as required

Method :

* Heat pressure pan, add oil and ghee.

* Add sauf, cinnamon, clove, cardamon, peanuts then add chopped onions, saute well, add methi leaves, chilli powder, turmeric powder, salt mix well.

*  Add rice and water, stir well... pressure cook for 2 or 3 whistles.

*  Once pressure settles down... open and mix well.

Serve with curd or any raita of your choice.

Please try this recipe, and give comments. Thank you 

Chola poori

Chola poori is one of my favorite dish. Chola can be had like a chat or for batura, poori or even with plain rice or jeera rice. Let's see the ingredients.

Ingredients:

Chick peas  - 1 cup
( White)
Onion chopped - 1 big
Tomato - 2 nos
Ginger  - 1 bit
Garlic - 2 or 3
Jeera - 1 teaspoon
Oil - 2 or 3 tablespoons
Red chili powder - 1 /2 teaspoon
Turmeric powder - 1/2 teaspoon
Chola masala - 1 tablespoon
Bay leaf - 1 or 2
Tea bag - 1
Salt to taste

Ingredients for chola masala powder:

Clove - 2, cinnamon - 1small stick, cardamon - 2, coriander seeds- 1 teaspoon, cumin seeds - 1/2 teaspoon, sauf - 1 teaspoon, poppy seeds -1/2 teaspoon, pepper - 1/2 teaspoon, star anise - 1 or 2
Dry roast all above given ingredients and make a powder. You can store in an airtight container.

Method:
# soak Chick peas for 7or 8 hours.

# pressure cook chick peas for 6 or 7 whistles with tea bag or take a small muslin cloth put 1 teaspoon of tea powder and tie with a thread and put in the cooker with Chick peas.

# make tomato paste.

# heat a heavy bottom pan, pour 2 tablespoons of oil, once heated put bay leaf, jeera, chopped garlic ginger saute well, add onions fry well till the raw smell goes, add tomato paste, turmeric powder, chill powder, salt mix well and wait till the oil comes out.

# remove tea bag from pressure cooker, add boiled Chick peas to the gravy.

# once boiled well add chola masala which you have prepared. Let it boil for 3 min well if required add water according to the consistency you want.

# chop coriander leaves and garnish.

Ingredients to make poori:

Whole wheat flour - 1 cup

Oil required for frying

Salt to taste

Take whole wheat flour add salt, oil 2 teaspoon, sprinkle water and knead a stiff dough. Heat oil in a kadai, roll poori and fry in oil. Make sure you knead the dough just before frying so that it will not soak much oil and puff up well.

     Chola is a wonderful side dish. Please do try and give comments. Thank you 😃

Nei Appam for Krishna Janmashtami / Krishna Jayanthi

Nei Appam is a sweet recipe which is prepared during Krishna Janmashtami / Krishna Jayanthi.

Ingredients :

Rice flour - 2 cups
Whole wheat flour - 1/2 cup
Jaggery - 1 cup
Cardamon powder - 1 teaspoon
Ghee - 2 tablespoons
Oil as required

Method :

1. Dissolve jaggery in water...and filter the
     syrup.

2.  Mix rice flour, whole wheat flour,
      cardamon, in jaggery syrup.

3.   Consistency should be like Idly batter.

4.   Pour ghee to the Batter, and mix well.

5.   Heat Kuzhi Panniaram pan, pour oil, when it  is heated start preparing panniarams.

    

        

Please try this recipe, and provide  comments.
Thank you

.

Salt Cheedai's for Krishna Janmashtami

This salt cheedai is one of my favorite recipe, which is also an important savouries made for janmashtami. I tried this recipe in Airfryer, which came out extremely well. These cheedai's can also be deep fried.

Ingredients :

Rice flour   - 4 cups
Roasted urud dhal powder - 1/2 cup
Unsalted butter - 75 to 100 grams
Asafetida - 1 1/2 teaspoons
Roasted jeera powder - 1 teaspoon
Roasted pepper powder - 1 teaspoons

Grated coconut - 1/2 cup

Oil - 2 teaspoons

Salt to taste and water to knead the dough.

Method :

#  Mix all dry ingredients with butter.
#  Consistency should be of a bread crumbs.
# Sprinkle water and knead the dough.
#   Make small balls out of the dough.
#    Preheat Airfryer at 180'c for 4 min.
#   place aluminum foil in the Airfryer and put the prepared ball.
# Airfry for 180'c for 7 min.
#  After 3 min, open the Airfryer brush oil and fry cheedai's for 3 more minutes.

Serve the cheedai's... will taste really delicious. Please do try and provide your comments.
Thank you!

Munthiri or Cashew Pakoda

Munthiri or Cashew Pakoda is  a perfect snack served for tea-time. An Airfried Pakoda made with gluten free.

Ingredients:

Munthiri/Cashew - 1/2 cup
Besan/gram flour - 1 1/2 cups
Rice flour                - 1 tablespoons
Finely chopped       - 3-4 nos
green chillies
Ginger                       - 1 tablespoon
Mint and coriander - Handful
leaves
Asafetida/hing        - 1 teaspoon
Oil                              - 2 tablespoons
Salt                             - to taste
Water as required

Method:

1. Preheat the Airfryer at 180 'c for 4 min.

2. Mix all dry ingredients together.

3. Heat 1.5 tablespoons of oil, pour it with the mixed ingredients.

4. Sprinkle water to make a rough dough. Do not knead.

5. Give a shape of pakoda's and put it in Airfryer. (180 'c for 7 min)

6. Inbetween check and brush some oil. 

Serve Munthiri / Cashew Pakoda's with green chutney or tomato sauce.
Pl. do try and provide your comments.

Thank you!

Puran Poli

Poli is an important dish which is made for festivals.

Ingredients :

For filling:
Grated coconut - 1cup
Jaggery               - 3/4 cup
Cardamon           - 1/4 teaspoons

Poli:

Whole wheat flour - 1 cup
Rava              - 1/4 cup
Turmeric powder - 1/4 teaspoons
Salt a pinch
Oil as required.

Method :
# clean the jaggery and make thick syrup,
    and let it boil well...add grated coconut
     and mix well on low heat. When it
     comes to ball consistency add
     cardamon powder and turn off heat.

#  To make dough take whole wheat flour, rava, turmeric powder, pinch of salt mix well... sprinkle water and knead a soft dough. Add little oil and make a soft dough. ( rest the dough for 20 minutes)

#   In a banana leaf spread oil generously

       take a lemon size dough and apply
      oil on your fingers and start to spread
       small chappathi...then keep the filling
       cover the filling well...again dip your fingers in oil 

       and prepare a small chapati size poli.

       

#      Heat a tava and sprinkle oil...
         put the Poli on the tava, cook both
         sides and serve.
#       ( when you knead the dough it has
          to rest for at least 15 to 20 min.
           And apply oil to the dough well.)
     
      Serve these poli's with ghee. Do try and provide your comments.

Thank you!

Chikki made of oats

This power pack chikki is a wonderful bar candy which kids love, instead of giving kids chocolate, you can try this candy.
   I am sure kids love it

Ingredients:

Oats           - 1 cup
Cornflakes- 1 cup
Raisins       - 1 tablespoons
Peanuts      - 1 tablespoons
Walnut         - 1 tablespoons
Badam         -  1 tablespoons
Sugar            -  1/2 cup
Honey           -  2 tablespoons
Butter            -  1 tablespoons

Method :

* Dry roast oats, badam, walnuts, peanuts
    separately.
*  Heat a pan pour sugar and stir slowly
    till it caramelized, add butter and honey.
     Stir well and turn off the stove.
*   Add roasted ingredients, cornflakes,
      Raisins and mix well.
*    Grease a plate or tray with oil or ghee
       And pour the mixture and level it.
*    With a knife make marks of square or
      Diamond shape, after 5 min  you can
       cut into pieces.
 
     This is a wonderful candy given to children when they ask u for sweets or chocolate.
      Please do try and give your comments.

Tomato pulav

Tomato Pulav

 Simple and easy pulav recipe with tomatoes. Perfect lunch box special!

Ingredients :

Raw Rice - 1 cup

Onion - 1 big

Tomatoes - 3- nos

Bay leaf - 1 no

Clove - 1 or 2 nos

Cinnamon - 1/2 inch

Ginger - small bit

Jeera / Cumin seeds - 1/2 tsp

Red chilli powder - 1/2 tsp

Turmeric powder - 1/2 tsp

Oil - 2 tablespoons

Salt to taste

Method :

# Heat a pressure cooker, add ghee / oil... Once oil is heated add bay leaves, cumin, clove, cinnamon,  onions....fry until onion changes to pinkish in colour.

# Make a puree with tomatoes and ginger. 

# Add tomato puree, chilli powder, turmeric powder, salt. 

# Saute well.

# Add rice, with 2 cups of water. ( ratio 1:2)

# After 2 whistles switch of the stove.

Finally garnish with chopped coriander leaves.

        Please do try and provide your comments.

Thank you!

Oats Uttappam

Oats Uttappm - Breakfast Recipe

Hello everyone!

Today I am sharing a breakfast recipe, which can be prepared with (Leftover Idly or Dosa Batter) when it becomes thin in consistency... which is kept for couple of days.....😮

Ingredients :
Idly or Dosa Batter - 1 cup
Oats                          - 1/2 cup
Grated carrots         - 1/2 cup
Finely chopped
Onions                      - 1/2 cup
Coriander leaves     - few
Salt to taste

Method :

*  Take the Batter, add oats and salt mix
     Well . Give a resting time of 10 min.

*   Heat tava or non-stick, sprinkle oil pour
     the Batter like a uttappam , sprinkle
     grated carrot, onions and coriander
      leaves and add few drops of oil.

*    When cooked, turn the uttappam to
       other side.....once cooked well remove and serve.

       This recipe is really tasty and quiet easy to prepare with things in your kitchen...... 😃
       Please do try and need your comments. 

Thank you!

Paal Kozhukattai Payasam

Paal Kozhokattai

 Paal kozhukattai is rice dumplings cooked in jaggery surup with coconut milk. We can prepare this payasam with normal milk but today I'm using coconut milk. We can add sugar but traditional recipe is with jaggery.

Ingredients:

Rice flour    - 1cup
Water           - 1cup
Grated coconut       - 1/2cup
Jaggery        - 1cup
Coconut /
Milk               - 1.5 cups
Cardamon    - 1/4 tsp
Salt                 - 1pinch

Oil- few drops

Method:

#  Heat a pan add few drops of cooking oil, then add a cup of water with  pinch of salt. Let it boil well, add rice flour in small batches .... mix well with spatula....the dough should not stick to the pan (it should come all together). Turn off the stove allow it to cool.

# Once it comes to room temperature make small balls of it( marble size).

# Heat idli steamer by pouring water as we steam our idli's. Take idli plate smear little oil to the plates and put the small riceballs which you have prepared. It takes about 10- 15 min to steam or cook.

# Once the riceballs are steamed/ cooked keep it aside.(cooked riceballs will be pale in colour)

# Dissolve jaggery in 1/4 cup of water. Filter jaggery surup.

# Boil the jaggery surup by adding 1/2 cup of water. 

# Add steamed riceballs. Let it Boil for 5-7 minutes. Can add grated coconut paste. (coconut+ water)

# Once payasam boils well switch off the store. Add coconut milk, cardamom powder. Mix well.

Paal Kozhokatai payasam is ready to serve.

Hope you all like it!

Please do try and provide your comments.

Thank you!

Curry Leaves Rice / Karruvepelai Sadam

Curry leaves Rice

This is a very easy lunch box special recipe. This dish is full of iron and vitamins. We can prepare the curry leaves powder in an airtight container, and store it, so that it will be easy to prepare this recipe whenever you want.

Ingredients :

Curry leaves   - 1cup
Cooked rice    - 1 small bowl
Sesame oil      - 2 tablespoons
Mustard           - 1 tsp
Urud dhal          - 2tsp
Channa dhal     - 1tsp
Peanuts             -1 tablespoons
Red chills           - 2-3 according to taste
Pepper                - 1/2 tsp
Hing                     -1/2 tsp
Salt                       - according to taste

Ingredients to be dry roasted :

Channa dhal, urud dhal 1 tsp, red chills, pepper, curry leaves.

Dry roast the above mentioned ingredients and make a powder.

Once the dry roasted ingredients, comes to room temperature, need to power it in mixer jar.

We can store the curry leaves powder, in an airtight container, so that the flavour remains the same.

Method:

# Take a pan or kadai, heat 1 tablespoons of sesame oil, add mustard when it crackle add urud dhal 1tsp, peanuts, salt.

 # When tempering things gets roasted switch off the stove and add curry leaves powder which you have prepared and add the cooked rice. 

# Mix all ingredients well, you may taste and add some more salt if needed, and add 1 tablespoons of sesame oil mix well. 

     This is one of my favorite Lunch Box Special. You can even prepare the curry leaves powder and store in air tight container, which will last for a month.
     This dish gives wonderful aroma.