Tuesday, December 31, 2013

Lemon Rice

#LemonRice is one of the best packed food items. It is made with commonly used condiments and lemon juice with rice. Lemon rice is called chitranna in Karnataka and served for morning breakfast.

Lemon Rice

Ingredients :
1 CupRaw Rice
4 TspGingelly Oil [ Till/sesame oil ]
1 big sizeLemon [ adjust ]
To Temper :
1 TspMustard seeds
1/4 TspFenugreek seeds [ optional ]
1 TspBlack gram split [ urad dhall ]
2 TspBengal gram [ channa dhall ]
4 TspPeanut [ Ground nut ]
2 or 3Green chilly, chop nicely
10 - 15Curry leaves
3 TspCoriander leaves chopped [ optional ]
2 TspCarrot chopped nicely [ optional ]
Powders to add :
1/4 TspTurmeric powder
1/2 TspCumin powder
1/2 TspRed chilly powder [ adjust ]
1/4 TspAsafoetida powder
2 TspSalt [ adjust ]

Method :
Wash the lemon and cut into halves. Take water in a small cup. Remove seeds and immerse in water.
This helps to remove the bitterness that comes from the skin of the lemon.

Wash rice twice and take in a pressure cooker.
Add 2 cups of water, close the lid and put on weight.
Keep on high flame and cook for 3 whistles.
Reduce Flame and cook for 3 minutes.
Switch off and open immediately after the steam has completely subsided.
Now take a wide mouthed vessel or basin.
Turn the cooker upside down onto the basin to transfer the cooked rice.
Add oil and gently seperate cooked rice with a spoon.
Keep under a fan to cool down and to avoid cooked rice become sticky.

Now keep a kadai on slow flame and add 2 Tsp of oil.
When oil becomes hot splutter mustard seeds and then add urad dhal, gram dhal, fenugreek and ground nuts in the order.
Fry well till golden color and then add nicely chopped carrot pieces, green chilly, curry leaves and chopped coriander leaves.
Saute well for 2 minutes.

Now add all the powders and stir well for 10 to 15 seconds only.

Then switch off the stove and squeeze in lemon juice.

Mix well and transfer onto the rice.

Gently mix the prepared lemon mix with rice.
Adjust salt and red chilly powder.
Allow the mixed rice to cool down completely before packing in a tiffin box.

Lemon Rice

Lemon rice is ready!!
Enjoy with pappad or vathal or urulai kizhangu ( potato ) podimaas or simply without any side dish!!

Note : The rice should be prepared little bit more salty and spicy so that the lemon rice will taste good at the time of eating.
The excess salt and spice will be absorbed by the rice as the time passes.

Sunday, December 29, 2013

Buckwheat Pongal

#BuckwheatPongal : Last month when we went to a super market in Raipur, Chattisgarh to buy groceries where I came across a pack which looks just like channa but in different color & shape. From the label over the pack we came to know that it is Fafar Giri in Chattisgarh language. I enquired a girl working in that shop and she told me that people over here used to make flour from it. Then she told that they used to make roti or puri from it and used to consume during fasting days.


I googled and found out that fafar is called kuttu in Hindi.
Then learned that it is called Buckwheat in English.
Moreover I confirmed from googled images what we have purchased is Buckwheat.


Kindly Go through the links given below to learn about Buckwheat.
To know benefits of Buckwheat .
To know more about Buckwheat.
Buckwheat contains a glucoside called rutin, a phytochemical that strengthens capillary walls.[40] One clinical study showed mixed results in the treatment ofchronic venous insufficiency.[41] Dried buckwheat leaves were manufactured in Europe under the brand name "Fagorutin" for use as a tisane.
It also contains galloylated propelargonidins and procyanidins.[42]
Buckwheat contains D-chiro-inositol, a component of the secondary messenger pathway for insulin signal transduction found to be deficient in Type IIdiabetes and polycystic ovary syndrome. It is being studied for use in treating Type II diabetes.[43] [44]
Research on D-chiro-inositol and PCOS has shown promising results.[45][46]
High protein buckwheat flour is being studied for possible use as a functional ingredient in foods to reduce plasma cholesterol, body fat, and cholesterol gallstones.[47] 

Today I have decided to start my trial on this grain.
I took half a cup of buckwheat in a vessel and washed 2 times.
Then added 1 1/4 cup of water. Then I took a cup of water in a pressure cooker.
I placed this vessel inside the pressure cooker, closed the lid and put on weight.
I cooked over high flame for 3 whistles and then 5 minutes on SIM.
I opened after the steam completely subsides.
Wow!! saw the grains well cooked but seem to be sticky.
So I converted cooked buckwheat into pongal by adding cooked dhal and pepper powder.
It came out nicely and the taste was so good..
Then again on another day made pongal one more time to finish off my experiment.
Shall we see how I prepared pongal from Buckwheat?

Buckwheat Pongal

Ingredients :
1/3 Cup                               : Green gram dhal
1/2 Cup                               : Buckwheat (Papparai - பாப்பரை  in Tamil )
1 Tsp                                   : Pepper
1 1/2 Tsp                             : Cumin
1/4 Tsp                                : Turmeric Powder
3 cloves                               : Garlic
9                                          : Curry leaves
A small piece                        : Ginger ( Opttional )
1/2 Tsp ( adjust )                  : Salt

To Temper :
1 Tsp                                  : Cumin
1/2 Tsp                               : Pepper
5                                        : Cashew Nuts
2 Tsp                                  : Ghee

Method :
Wash buckwheat and green gram dhal two times.
Take all the ingredients in a pressure cooker.
Add 2 1/2 cup of water.
Mix well with a ladle.
Pressure cook on HIGH flame for 3 whistles.
Then reduce the flame to SIM position and cook for 5 minutes.
Wait till the steam subsides.
Open the cooker.

Buckwheat Pongal

Keep a kadai with oil or ghee on slow fire.
Splutter cumin and then fry pepper and curry leaves.
Transfer on to the prepared pongal.
Now fry cashew nuts into golden color and transfer onto the pongal.
Mix well and serve hot with a dash of ghee.

Buckwheat Pongal

Enjoy buckwheat pongal with Pongal thuvaiyal or Coriander chutney.

Other recipes you might like to try

Buckwheat Neer Kozhukattai [ Buckwheat Dumpling ] Rawa Buckwheat Idly Varagarisi pongal [ kodo millet pongal ] Buckwheat payasam Buckwheat soup

Turnip Murungaikai Sambar

#TurnipMurungaikaiSambar #TurnipDrumstickSambar : After a long time I bought Turnip from market. It tastes just like radish ( mullangi ) and looks like beetroot but the color.
I made sambar using turnip yesterday. The sambar taste was as good as mullangi sambar. Here is the method of preparation. The ingredients are enough to prepare approximately 2 Cups of sambar.

Ingredients :
cooked thuvar dhal                         : 3 tblsp
tamarind                                          : 1 small nellikkai ( amla ) size
Turnip                                             : 1 medium size
Murungaikai ( Drumstick )
Carrot                                               : 1/2 of small size ( optional )
Broad beans                                                    : 4 ( optional )
Tomato                                             : 1 small size ( optional )
Murungai keerai
( drumstick leaves )                          : small amount ( optional )
Small onion                                        : 6 to 8

small onion [ shallots ]

Green chilly                                        : 2
Curry leaves                                       : 8 to 10
Coriander leaves                              : small amount to garnish
sambar powder                                               : 2 tsp ( adjust )
Coriander powder                            : 1 tsp
Turmeric powder                              : a pinch
Salt                                                    : 2 tsp ( adjust )
Mustard seeds                                : 1/2 tsp
Asafoetida                                        : 1/4 tsp
Oil                                                      : 1 tsp

Method :
Soak tamarind in warm water half an hour before start making sambar.
Peel off onions and split green chillies lengthwise.

Cut tomato into 8 equal pieces.
Wash curry leaves & coriander leaves and pat dry with a clean cloth.
Peel off skin of turnip and cut into pieces of equal thickness .

Take cooked dhal in a small cooker / pressure pan and mash with a ladle or potato masher adding one cup of water.
Add turnip and pressure cook for one whistle.
Immediately release steam and open the lid.
Add turmeric powder, sambar powder , coriander powder and keep on medium flame.
Keep a kadai with a tsp of oil on another burner.
First splutter mustard seeds then add asafoetida, curry leaves, split green chilly and finally onion in the order. Saute till you get nice aroma of onions.
Then add tomatoes and saute for a minute.
Transfer into boiling dhal with turnip.
Add cut pieces of carrot, drumstick, broad beans and salt.

Squeeze tamarind and strain the juice into boiling sambar.

Close the lid and pressure cook for a whistle.
Transfer prepared sambar into a serving bowl after the pressure has completely subsided.
Garnish with coriander leaves.

Turnip Sambar

Take hot white rice in a plate. Pour a ladle full of sambar and add 2 or 3 drops of ghee. Mix well with hand by giving little pressure and enjoy with any curry , koottu and a papad.
mm...ah! .. wah!...  whoever had it will surely ask for one more serving!!

Sambar is a very good side dish for Paruppu rice and also for rice mixed with Paruppu podi, Milagu podi, etc.,....

You may also like to try these other sambar varieties
Mullangi Sambar [ Radish sambar ] Vilampazham Sambar [ Woodapple sambar ] Peerkangai Chutney [ Ridge gourd chutney ]

Friday, December 27, 2013

Ragi Adai

#KaezhvaraguAdai #RagiAdai : My mother used to make ragi adai very often both spicy and sweet version. But I completely forgot this tiffin. I haven't done it for many many years. My daughter told me that she tried ragi adai after getting the recipe from one of her friends mother. After hearing that I also made ragi spicy adai last week. Let us see how to make it.

Kaezhvaragu Adai [ Ragi - Finger Millet Adai ]

Ingredients :
1 cup                                 Ragi Flour
1 Tbsp                               Soft Oats [ optional ]
1 Tsp                                 oil
1/2 Tsp                              Till ( sesame )
1/2 Tsp                              Cumin
1/4 Tsp                              Omam ( Optional )
1/4 Tsp                              Asafoetida ( Optional )
2 or 3                                Green Chilly ( thinly chop )
1                                       Onion ( nicely chop )
1 Tbsp                               Carrot grated
1/2 Tsp                              Salt ( Adjust )
15                                      Curry leaves ( nicely chop )
4 Tsp                                 Coriander leaves nicely chopped

Oil to make Adai

Method of preparing Dough :

Take all the ingredients in a wide mouthed vessel or a basin.
Mix well with your hands and then add lukewarm water.
Knead to a slightly thick dough.

Method of making Adai :

Heat a tawa on a medium flame.
Take a piece of banana leaf or a plastic sheet. I have taken a plastic sheet.
Smear oil over the sheet.
Place a big ball of prepared dough.
Oil the fingers and start spreading the dough evenly into an adai.
Sprinkle oil over the hot tawa and carefully transfer the adai onto tawa.
Put some oil over the adai.

Flip the other side and cook well.
When both the sides are cooked well transfer onto a plate.

This tiffin does n't need any side dish.
But it can be enjoyed with tomato sauce or coconut chutney.

Kaezhvaragu Adai [ Ragi - Finger Millet Adai ]

But I prefer eating without any side dish.

You might like to try

Kodi Pasalai Adai
Kodi Pasalai Adai
Vazhaipoo Kodi Pasalai Adai
Vazhaipoo spinach Adai
Pesarattu with moth beans sprouts
Arisi Roti [Rice Pancake ]
Arisi Roti
Green gram sprouts Adai
Green gram sprouts Adai

Orange Rasam

#OrangeRasam : #Rasam is one of the main dishes prepared for lunch.
It is a concoction of few condiments with tamarind or lemon. 
But I generally used to prepare rasam with lemon only. The other day I did not have lemon. So I was searching my fridge for other options. First I thought of making Tomato rasam. Then when I saw oranges that I bought from the market the previous day which were so tangy, I decided to experiment with that. Let me present here how I prepared rasam with orange juice.
The ingredients given here are just enough to prepare approximately 2 cups of rasam.

Ingredients :
Madras Rasam Powder    : 2 Tsp full
Orange                              : 1
Salt to Taste
Turmeric Powder           : A Pinch
Red Chilli Powder         : 1/4 Tsp (If Required )
Green chilly                   : 1 or 2 ( split into two lengthwise )
Green Chilli                   : 1
Tomato                         : 1
Garlic cloves                   : 2
Ginger                            : a small piece ( optional ) Curry Leaves & 

To Temper :
Gingelly oil                     : 1 Tsp
Mustard seeds                 : 1 Tsp
Cumin ( Jeera )               : 1 Tsp
curry leaves                    : 8   
Coriander Leaves for Garnishing.                
This is enough for 2 to 3 persons. 

Method :
Gently grate orange to get a Tsp of orange rinds.
Then take out juice from orange and keep aside.

Take Madras Rasam Powder, turmeric powder, Salt, Cut Tomatoes, green chilly and Chilli powder ( if you want it spicy ) in a vessel.
Add smashed garlic cloves and ginger.

Add 1 3/4 cup of water over the ingredients taken in the vessel.
Heat over a medium flame.
When boiling rasam started foaming at the top add orange juice and simmer for 1 minute. Then switch OFF stove.

Add curry leaves, orange rinds, coriander leaves & then temper mustard seeds, cumin and curry leaves in a kadai with 1 tsp of oil & pour over Rasam.

Just before serving garnish with coriander leaves.

Take hot rice in a pate and mix well with rasam and enjoy with any curry of your choice.

Other rasam recipes you might like to try

rasam kokum rasam kollu rasam lemon rasam madras rasam powder

Wednesday, December 25, 2013

Beetroot Poriyal

#BeetrootPoriyal : #Beetroot is a tap root vegetable just like carrot. Beetroot is sweeter than carrot and its water content is also more. We have already seen a #thuvatal made from beetroot. Here beetroot is cooked just like potatoes are boiled and then have to stir fry.

Beetroot poriyal [ beetroot Stir Fry ]

Ingredients :
1                                   Beetroot medium size
1                                   Onion small size
1                                   Green chilly
1/2 Tsp                         Sambar Powder
1/2 Tsp                         Mustard seeds
1 Tsp                            Black gram dhal ( urad dhal )
1 Tsp                            oil
2 Tsp                            coconut scrap
1/2 Tsp                         Salt [ adjust ]
Coriander leaves to garnish.

Method :
Wash beetroot thoroughly in water.
Take a vessel and immerse washed beetroot in water.
Now place this vessel in a pressure cooker and cook for 3 whistles.

Take out the beetroot and peel off the skin.

boiled beetroot

Chop cooked beetroot into thin pieces of equal size.
Nicely chop onion and split green chilly lengthwise.

Keep a kadai with oil on a stove over slow flame.
When oil becomes hot splutter mustard seeds and then fry urad dhal to golden color.
Add green chilly and onion.
Saute for a minute and then add Sambar Powder and enough salt.
Saute for a few seconds.
Now increase the flame to HIGH and then add beetroot.
Keep stirring to evaporate excess water.
Then finally add coconut scrap.
Stir well for a minute and turn off the stove.
Transfer into a serving bowl and garnish with coriander leaves.
Excellent curry for lunch and goes well with sambar or rasam rice.

Beetroot Poriyal [ beetroot stir fry ]

You might also like to try

Vazhai thandu paruppu poriyal
Vazhai thandu paruppu poriyal
Murungaikeerai vazhaithandu poriyal
Murungaikeerai vazhaithandu poriyal
carrot beetroot poriyal
carrot beetroot
beetroot puri
Banan stem Beetroot poriyal
Banana stemBeetroot