Cabbage Thoran

Cabbage Thoran 

Good morning 

Cabbage Thoran is one of the item served during  Onam Sadhya. A vegan, healthy side dish...which can be served with sambar, rasam, parrupu or even with chappati.

This is slightly different from porrial as the coconut, cumin, green chilli's are grinded and mixed with Cabbage.

Ingredients:

Cabbage- 250 gms

Coconut oil - 1 tsp

Cumin-1 tsp

Green chilli- 2  nos

Grated coconut- 1/2 cup

Mustard- 1 tsp

Turmeric powder- 1 pinch

Salt to taste

Curry leaves  for garnish 

Method:

# Finely chop cabbage, and wash well.

# Heat a pan, add oil...add mustard, let it crackle well. Add cabbage, turmeric powder, salt and sprinkle water and cook on medium flame.

# Grind grated coconut, cumin, green chilli without adding water.

# Add the grounded coconut to the cooked cabbage.

# Mix well  with curry leaves.

Cabbage Thoran is ready to serve.

Millet Adai

Millet Adai (kodo + Proso Millet)

Good morning 

A healthy breakfast/ tiffin recipe made with millets. As this year is considered as the International Millet year...I'm sharing some of the easy and healthy Millet recipes.

Adai is a mix of lentils,  which are soaked for couple of hours. Traditionally Raw rice is also soaked separately and grinded with green chilli, ginger, and fermented for 4-5 hrs spread like a Dosa. Today I'm sharing a millet Adai recipe. 

I've served Adai with  vellam / jaggery.

Ingredients:

Proso Millet - 1/2 cup

Kodo millet- 1/2 cup

Toor dal - 1/4 cup

Channa dal- 1/4 cup

Urud dal- 1/4 cup

Green chilli- 1 no

Red chilli- 2 nos

Ginger- 1 ich

Oil- as required 

Curry and Coriander leaves 

Asafoetida- 1/2 tsp

Salt as per taste.

Method:

# Wash millets well and soak for 6-8 hrs.

# Wash lentils well and soak together for just 2 hrs.

# Drain the water from lentils, add green chilli's, dry red chilli's, chopped ginger, asafoetida, salt and sprinkle little water and grind it coarsely.

# Pour the grinded lentils in a vessel....drain the water from millets and grind as the same way like lentils.

# Mix both together...add chopped curry and coriander leaves.

# Let the batter ferment for 4-5 hrs.

#Heat a tawa...drizzle oil, take a ladle of adai batter and spread slightly thicker than Dosa. Make hole in the center, drizzle oil allow it to cook on a medium flame for 30-40 seconds/ until the sides are cooked well.

# The above picture is taken before I drizzled the oil.

# Once cooked slowly turn the Adai.

# Drizzle some oil and cook for 30-40 seconds. 

Millet Adai is ready to serve. You may serve with jaggery powder, gun powder, ghee, sambar, chutney etc.

Please do try and provide your comments.

Thank you!

Podalangai Poriyal

Podalangai Poriyal 

Podalangai Poriyal is a delicious, healthy, side dish...which is very popular in Tamilnadu (One of the South Indian State from India).

Poriyal is a dry curry which is served with steamed rice, Sambar/ Rasam...this also goes well with chapati/ roti.

Ingredients:

Snake gourd- 250 gms

Grated coconut- 3 tablespoons

Oil - 1tsp

Mustard- 1/2 tsp

Urud dhall- 1/4 tsp

Turmeric powder- 1 pinch

Salt - as per taste 

Few curry leaves 

Method:

# Wash and chop finely the snake gourd.

# Heat a pan add oil, add mustard seeds let it crackle well...add urud dhall. Let the urud dhall change its colour, add Snake gourd, turmeric powder, salt and 1/4 cup water and cook on a medium flame.

# It takes 10-12 minutes to cook. Check once it cooks well, add grated coconut, curry leaves and mix well.

Snake gourd curry is ready.

Pl.do try and provide your comments.

Thank you!

Ragi Mudde

Ragi Mudde 

Ragi/ Fingermillet Mudde is a delicious, healthy and also a Staple food of Karnataka. Ragi is rich in fiber, iron, and also a diabetic friendly....If you are on weight loss, this is a good alternative to rice.

Ingredients 

Ragi flour- 1 cup

Water - 2 cups

Salt - 1 pinch

Ghee/ oil - 2 tsp

Method:

# Boil water add a pinch of salt, 1/2 tsp of oil/ ghee and just 1tsp of ragi flour.

# Once the water boils well Add the ragi flour and reduce the flame for 15 minutes. Do not stir.

# Remove from flame and stir with a wooden stick/ I use non stick wooden spoon to stir well. 

# Close the container for 10-15 minutes.

# Keep water in a vessel. 

# Smear oil/ Ghee in a plate...dip the spoon in water and take a portion of cooked ragi flour, put it in the plate, whichis smeared with oil...wet your hands and start making ragi mudde. 

# If the consistency is correct...it will not stick to your hands.

# Serve with upsaru/ Sambar, chutney.