Saturday, June 21, 2014

Varagarisi Pudhina Briyani - Kodo Millet Mint Briyani

#VaragarisiPudhinaBriyani  #KodoMilletMintBriyani : #Varagarisi is known as #KodoMillet in English.
Millets are small seeded grass that grow well in dry areas as rain fed crops.
Varagarisi - Varagu - Kodo Millet looks like sego and can be cooked like rice.

Varagu or Varagarisi [ Kodo Millet ]

I have prepared Upma, Sundal, Pongal and Payasam using this millet. Now let me present the method of preparing Pudhina Briyani with Kodo millet [ Varagarisi ].

Varagarisi Pudhina Briyani [ Kodo Millet Mint Briyani ]

Ingredients :
1/2 cup                                         Varagarisi
1                                                   Onion, sliced
2                                                  Green Chilly, split lengthwise
1                                                  Carrot, chopped
8 cloves                                        Garlic
1/2 inch                                        Ginger
1 cup                                            Mint leaves [ Pudhina leaves ]
1/4 cup                                         Coriander leaves chopped
2                                                  Brinji leaves
1 Tsp                                           Cumin
1/2 Tsp                                        Fennel
2                                                  Cardamom
4                                                  Clove
1 inch long                                    Cinnamon
4 Tsp                                           Oil
1 Tsp                                           Salt
1/2 cup                                         Milk
1/2 cup                                        Water

For Thayir pachadi :
inside of banana flower [ vazhaipoo ], chop nicely
1 small size                      Onion. chop nicely
2 Tsp                              Carrot grated
1/2                                  Tomato, chop nicely
1 Tsp                              Coriander leaves chopped
1/4 Tsp                           Salt
1/2 cup                           Curd
1/4 cup                           Water [ optional ]
4                                    Curry leaves chopped

Method :
Grind ginger and garlic in a blender into a nice paste.
Wash and remove stones from kodo millet.
Soak in water.
Heat a pressure cooker on a stove over a medium flame with oil.
Splutter cumin, fennel, cardamom and cloves.
Then add brinji leaves and cinnamon stick.
Then add green chilly and onion.
Saute till onion slightly turns to golden color.
Then add ginger garlic paste.
Saute till its raw taste goes off.
Now add carrot and saute or few seconds.
Drain water completely from soaked kodo millet.
Keep the burner at HIGH and add soaked kodo millet.
Keep stirring until the grains become bright white.

Finally add chopped mint leaves and coriander leaves.
Saute for few seconds and then add salt, water and milk.

Mix well and close the lid with weight on.

Pressure cook for 1 whistle and 5 minutes at SIM.

Combine all the ingredients in a bowl and mix well.

Vazhaipoo Thayir Pachadi [ Banana flower curd salad ]

Open the cooker only after the steam has completely subsided.

Varagarisi Pudhina Briyani [ Kodo Millet Mint Briyani ]

Mix well with a fork or ladle gently.
Garnish with coriander leaves.

Varagarisi Pudhina Briyani [ Kodo Millet Mint Briyani ]

Serve hot with Vazhaippo Thayir Pachdi

You may also like to try
Varagarisi Bisibelebath [ Kodo Millet Bisibelebath ] Varagarisi Puliyodharai [ Kodo Millet Tamarind Rice ]

Saturday, June 14, 2014

Red Greens Chappathy

#RedgreensChappathy : #GreenLeafyVegetables are good in fiber, vitamins and minerals. To know the nutrition fact of Amaranth go thriugh the link given below

I generally used to prepare mashed red greens, lentils with red greens and rarely stir fry.
This time I made chappathy with red greens - red amaranth leaves.
Let us see the method of preparation.


Ingredients :

Red Mulai keerai [ Red Amaranth or Red greens ]

2 cups                                 Multi grain wheat flour
1/2 Tsp                               Cumin Powder
1/4 Tsp                               Cinnamon Powder
1 pinch                               Asafoetida
3/4 Tsp                              Salt
1 cup                                 Red Greens [ Red amaranth leaves ]
1                                       Onion, nicely chopped
1 Tsp                                Oil
Oil to make chappathy.

Method :
Wash the green throughly in water for two or three times.
Keep on cutting board or colander to drain water.

Take all other ingredients in a wide mouthed vessel.
Now grind the leaves in a mixie / blender without adding water.
Transfer the ground greens paste into the vessel with other ingredients.
Knead into a tight dough.

Keep a tawa on a stove over medium flame.
Make roti using a rolling pin over a platform.
Put the rolled roti over the hot tawa.
Add few drops of oil and spread evenly over the roti with dosai ladle.
Flip the other side and spread a few drops of oil on this side also.

Transfer into a casserole after cooking well on both sides.
Enjoy with lentil or with any side dish of your choice.


You may also like to try

Paapparai Pasalai Roti [ Buckwheat Spinach Roti ] Palak keerai chappathy [ Palak chappathy ]

Friday, June 13, 2014

Vegetable Pulav with Coconut Milk

#VegetablePulav with #Coconutmilk : Coconut milk is very rich in Vitamins and minerals. It is a good source of crucial minerals like iron, calcium, magnesium, potassium, phosphorous, manganese, zinc, copper and selenium.
Other than above minerals it contains vitamin C, E and K.
But one cup of milk [ about 240 ml ] gives approximately 552 calories. So it is high in calorie and contains saturated fat.
It is advisable to take mineral rich coconut milk once or twice a week and in small quantities.
To know more on health benefits and nutritional value go through the link given below :
Coconut Milk
I usually make use of coconut milk once in a week in any one of the recipes like Manathakkali Paal saru, Sweet Coconut milk for Appam, Paruppu payasam, etc.,...
This week I made this Pulav with vegetables and cooked in coconut milk. The taste was so good and here is the recipe.

Ingredients :
1/2 cup                               Basmati Rice
1/2 cup                               Cabbage chopped
1 Tbsp                                Carrot chopped
1/2 cup                               Cauliflower chopped
1                                        Onion chopped
1 Tsp                                 Garlic crushed
2                                        Green chilly, slit lengthwise
1/4 cup                             Coriander leaves
2 Tbsp                              Black Chick pea [ optional ]
1/2 cup                              Coconut milk
1 Tsp                                 Salt [ adjust ]

Spices added :
4                                       Cloves
2                                       Star Anise
1 Tsp                                Cumin
1/2 Tsp                             Fennel
1 inch long                        Cinnamon stick
4 Tsp                               Oil

To garnish :
6 leaves                            Spinach [ kodi pasalai ]
20 leaves                          Mint [ Pudhina ]

Method :
Wash the rice once and soak in water.
Heat a kadai with oil and splutter cumin and fennel.
Then add all other spices.
Immediately add green chilly and 3/4 th of the coriander leaves and saute for a minute.
Now add onion and saute until just starts browning.
Then add crushed garlic and saute until its raw smell goes off.
At this stage add cabbage and saute for 2 minutes.
Then add carrot, cauliflower and chickpea and saute for a minute.
Drain water completely and add rice keeping the flame at high.
Saute for 30 seconds over high flame.
Then reduce the flame and saute until rice turns bright white.

Now add 1/2 cup coconut milk and 1/2 cup water.
Add salt and mix well.

Pressure cook for a whistle keeping the cooker at high flame.
Then reduce the flame to SIM position and cook for 5 minutes.
Open the cooker only after the steam has completely subsided.

Now add spinach, mint and coriander leaves and gently mix with a ladle or fork.

Serve hot with Thayir Pachadi [ Raitha ] or any kuruma.

Other tasty recipes you might like to try :
Thengai sadham [ coconut rice ] Thengai murungaikeerai sadham [ coconut murungaikeerai rice ] Karuveppilai sadham [ curry leaf rice ] Manathakkali paal saru Rice varieties

Thursday, June 12, 2014

Cauliflower Vadai

#CauliflowerVadai : Once again a recipe with #cauliflower. The cauliflower and cabbage available here at Raipur, CG are of smaller in size and tastier than that are available in Chennai and Bangalore.

 Cauliflower  is a low calorie food and rich in Vitamin C and B6. Cauliflower contains sulforaphane which researchers believe eliminating cancer stem cells.
#Cauliflower is low in fat, low in carbohydrates but high in dietary fiberfolate, water, and vitamin C, possessing a high nutritional density.
Cauliflower contains several phytochemicals, common in the cabbage family, that may be beneficial to human health.
Boiling reduces the levels of these compounds, with losses of 20–30% after five minutes, 40–50% after ten minutes, and 75% after thirty minutes.However, other preparation methods, such as steamingmicrowaving, and stir frying, have no significant effect on the compounds.
A high intake of cauliflower has been associated with reduced risk of aggressive prostate cancer.
It takes very less time to cook and everybody likes fried cauliflower with batter & spiced up with tomato sauce.
Here comes one more fried recipe of Cauliflower with urad batter which is as good as cauliflower manchurian.
Cauliflower Vadai with Broken Maize [ Corn ] Porridge

Ingredients :
While grinding urad dhal for idly take out approx. 1/2 cup of ground urad dhal in a separate container and store in fridge.

Ingredients :
Urad dhal batter                              : 1/2 cup
Rawa (sooji)                                   : 2 tblsp
Rice flour                                        : 1 tblsp
Cauliflower                                     : 3 to 4 florets
Onion                                             : 1 small size
Curry & coriander leaves                : a small quantity
Green chilly                                    : 1 (optional )
Black pepper grated                       : 2 pinches
Cumin                                            : 2 pinches
Ajwain [ omam ]                            : 2 pinches
Salt                                                : 1/2 tsp
Oil                                                 : 1 cup

Method :
Half an hour before add rawa to urad dhal batter and mix well.
Keep in the fridge to avoid fermentation.
After half an hour thinly chop onion, nicely chop cauliflower, green chilly, curry and coriander leaves.

Add these chopped ingredients, rice flour, crushed pepper, ajwain [ omam ] and cumin to the batter.

Do not add water. If the batter is watery add 1 or 2 tsp of rice flour.

Heat oil in a kadai and when the oil becomes hot flatten a small ball of batter after lubricating hands with water.
Then put a hole at the center and slowly drop into the oil. Fry 3 to 4 at a time.

Fry over a medium flame until it turns golden brown.

Take out from oil and place on a tissue/ kitchen paper to remove excess oil.
In the same way try to make vadai in batches.

Serve hotty hot vadai with white coconut chutney or sambar.

Enjoy cauliflower vadai with Broken maize [ corn ] porridge for morning breakfast or even for dinner also!!

Other Recipes to try

Kambu pakoda Potato mochai masala curry Keerai Vadai pakoda Vazhaipoo vadai

Yam Masala Curry

#YamMasalaCurry #SenaikizhanguMasalaCurry : Except for potassium, vitamin B6 and vitamin C, yam is a food with moderate nutrient density. Yam provides around 110 calories per 100 grams. It has good levels of potassiummanganesethiamin and dietary fiber, while being low in saturated fat and sodium. Yam generally has a lower glycemic index, about 54% of glucose per 150 gram serving, compared to potato products.
Source :

This is known as Senai kizhangu [சேனை கிழங்கு ] or some used to call it Kara karunai [ காரா கருணை ]. 
The uncooked yam when comes in cotact with skin causes itching in some varieties. Even after cooking some of them cause itching while eating. So it has to be checked before start cooking.

Here let me present a masala curry with yam.

Senaikizhangu Masala Curry [ Yam Masala Curry ]

Ingredients :
Yam cubes of 1/4 inch                            : 1/2 cup 
Turmeric powder                                    : 1 pinch 
Salt                                                        : 1/4 Tsp 

For Masala :
Coconut scrap                                        : 3 Tsp
Cumin seeds                                           : 1/2 TSp
Fennel seeds                                          : 1/2 Tsp
Coriander seeds                                     : 1/4 Tsp
Red chilly                                               : 1 or 2
Garlic cloves                                           : 2
Small onion                                             : 4 to 6
Curry leaves                                           : 20 ( optional )
Coriander leaves                                    : 2 Tbsp ( optional )
Salt                                                        : 2 pinches ( adjust )

To Temper :
Mustard seeds                                        : 1/2 Tsp
Urad Dhal                                               : 1 Tsp
Oil                                                          : 1 Tsp

Method :
Take yam,salt and turmeric powder in a pressure cooker.
Add 1/2 cup of water and pressure cook for a whistle.

Release steam immediately and check whether cooked well.
The yam should be cooked well to avoid itching while consuming.
The yam should be cooked soft and firm, otherwise it might get mashed up while stir frying.
Drain the cooked water and transfer the cooked yam in a bowl. Keep aside.

Grind all the ingredients except onion with little water. After grinding well add onion.
Run the mixie for a few seconds only. Onions should not be ground into smooth paste.
Keep aside.

Keep a kadai on medium flame with a Tsp of oil.
Splutter mustard seeds and then add urad dhal.
When urad dhal turns golden color add capsicum pieces saute well for 2 to 3 minutes.

Now add cooked yam. Saute for a minute.
Add the prepared masala and mix well.

Senaikizhangu Masala Curry [ Yam Masala Curry ]

Keep the burner at SIM position.
Stir at regular intervals till water content dries up and the masala fully coated over yam.

Senaikizhangu Masala Curry [ Yam Masala Curry ]

When the curry is ready transfer into a serving bowl. Garnish with coriander leaves.

Senaikizhangu Masala Curry [ Yam Masala Curry ]

This is a very good side dish for Rasam rice and Sambar rice.
It also goes well with curd rice and bisi bele bath.