Sunday, November 30, 2014


#PudhinaYogurtChutney #MintYogurtDip : The aroma of #Pudhina [ #Mint ] makes any dish irresistible and adds zing to the dish. It is also an anti oxidant and packed with pytonutrients which helps in digesting the food we take in. Here let me present a chutney of pudhina with curd.

Pudhina Yogurt Chutney [ Mint Yogurt dip ]

Ingredients :
1 cupPudhina [ Mint ]
1/2 cupCoriander leaves
1/3 cupThick Curd
7 to 8Green chilly
8 to 10Small Onion
small pieceGinger
3/4 TspSalt [ adjust ]
1 to 2 TspLemon Juice [ adjust ]

Method :
  • Beat the curd and set aside.
  • Wash pudhina and coriander leaves well in water.
  • Take all the ingredients except lemon juice and curd.
  • Grind into a smooth paste.
  • The water content present in the leaves and onion is just enough to grind them into a smooth paste.
  • If necessary add very little water and make into a smooth paste.
  • Transfer into a bowl.
  • Then add lemon juice and curd.
  • Adjust salt and mix well.
  • Transfer into a serving bowl.

Pudhina Yogurt Chutney [ Mint Yogurt dip ] Pudhina Yogurt Chutney [ Mint Yogurt dip ]

An excellent side dish for idly and dosai.
Goes well with almost all savory like pakoda, bajji, samosa etc.,..

You might like to try
Kadalai Chutney [ Peanut chutney ]
Paruppu Thuvaiyal [ Lentil chutney for rice ]
Peerkangai Thakkali Chutney [ Ridge gourd tomato chutney ]
Peerkangai Thakkali Chutney
Pongal Thuvaiyal
Poduthalai Thuvaiyal [ Frog fruit chutney ]
For other chutney recipes

Chutney Varieties

Saturday, November 29, 2014


#AmaranthRagiChikki #AmaranthRagiMittai : So far we have seen recipes done with #amaranthseeds . But here #puffedamaranthseeds and #ragiflakes have been used in the preparation of  #chikki [ #mittai ].
Lets see the preparation.

Amaranth Ragi Chikki

Ingredients :
1 cupPuffed Amaranth
1/4 cupRagi Flakes
3/4 cupJaggery
1/4 TspCardamom powder [ optional ]

Method :
Smash jaggery with a stone to break it into small pieces.
Put in a vessel and add 1/3 cup of water.
Heat on a stove over medium flame.
Stir well to dissolve the jaggery in water.
Turn off the stove once it dissolves completely.
Strain through a filter to remove impurities.
Take the strained jaggery mixed water in another vessel and heat over medium flame.
After some time a nice aroma of jaggery comes out.

Pour few drops of boiling jaggery syrup into a bowl containing water.
If it forms a ball inside the water and does not dissipate in water then its the right consistency.
The ball thus formed makes tang sound if it hits at the sides of the bowl.
right consistency

Add puffed amaranth, ragi flakes and cardamom powder into the jaggery syrup.

Amaranth Mittai [ Puffed Amaranth Chikki ]

Mix well and immediately transfer onto a plate dusted with rice flour.
Spread evenly and then slice it using a knife.

Amaranth Ragi Chikki

Or make balls after dusting hands with rice flour.

Other sweets with jaggery

Karthigai Aval Pori

Wednesday, November 26, 2014


#AmaranthRoti : Many of us do not know that the seeds of commonly used green leafy vegetable, Amaranth [ thandu keerai, mulai keerai, etc.,.. ] is edible. Even I don't know!! After coming to live in Chhattisgarh I chanced upon this seed in a super market. I came to know that here local people used to take this one while fasting.
I googled and found out that amaranth is gluten free and rich in protein.
#Amaranth is known as #Rajkira in Hindi. It is called Amaranth or #amarantham or amarnath in Tamil.
Now I have started including amaranth either the seeds or its flour in some way in our daily food.
Two days back I tried to make roti using amaranth flour. The rotis came out soft and very tasty. But only problem is that while rolling the dough, the platform has to be dusted with lots of flour as it tends to break away since it is gluten free.
Now to the recipe.

Amaranth Roti

Can make 4 rotis.

Ingredients :
1 cupAmaranth flour
1/2 TspAmaranth seeds [ optional ]
1/4 TspCumin seeds
1/4 TspCarom seeds [ Omam ]
1/4 TspCumin powder
1/4 TspChilly powder
1/2 Tspsalt

Method :
Take all the given ingredients in a basin and knead into tight dough by adding enough water.

Dust the rolling board with amaranth flour and roll into circular rotis.

Heat a non stick dosai tawa or iron tawa on a stove over medium heat.
Cook well on both sides sprinkling little oil.
Amaranth Roti Amaranth Roti

Transfer into a casserole.
Serve hot with potato kuruma or any curry of your choice.

This amaranth roti can also be used as #tortilla just like the normal tortilla prepared from wheat flour.
Spread any dry curry of your choice over the amaranth roti [ #AmaranthTortilla ] and roll tightly.
Ah!! you get a tasty #burrito [ tortilla roll filled with dry curry ], a famous Mexican food.
Here I made beetroot-Drumstick leaf curry rolls [ burritos ]

Amaranth Tortilla Burrito [ Amaranth Tortilla roll ]

Tuesday, November 25, 2014


#PotatoBoli [ #PotatoPoli ] or #AlooPoli : This is a spicy variety of #Boli. The spicy stuffing is prepared with boiled potato. Boiled potao is mashed with coriander and other masala powders. Boli dough [ Boli maavu ] has to be kneaded well in advance. The stuffing has to be prepared just before start preparing boli. Now let us see the method of preparation.

Potato Boli [ Potato Poli ]

Ingredients :
Boli dough [ Boli maavu ]
For Stuffing :
2 or 3Potato
4 TspCoriander leaves thinly chopped
1/2 TspRed chilly powder [ adjust ]
1/2 TspCoriander powder
1/2 TspCumin powder
a pinchTurmeric powder
1/4 TspGaram masala powder
1/2 TspSalt [ adjust ]

Oil to make Boli on tawa.

Method :
Knead Boli dough [ Boli maavu ] well in advance say, six or eight hours before actual time of preparation.
Cover with a lid and keep aside.

Boil potato with salt till it becomes soft.
Peel off the skin and put in a wide mouthed vessel.
Add all the given powders and mash well without any lumps.
Finally add coriander leaves and mix well with hand.
Make palm sized ball and keep aside.

The taste and flavour will be distinct if the boli is spread on a plantain [ banana ] leaf.
But if its not available the boli can be spread on a clean and dry plastic sheet.

Grease the sheet with oil and your hand as well.
Keep a ball of dough on the sheet.
Give pressure and flatten the dough into a small circular disc.
Keep the potato stuffing at the center of the dough.
Then pull over the dough and completely cover the stuffing.
Flatten the ball using greased hand and make a thin circular boli.

Heat a tawa on a stove over medium heat.
Apply oil over the tawa.
Gently transfer boli from sheet on to the hot tawa.
Sprinkle oil over the boli.

Potato Boli [ Potato Poli ]

Cook well on both sides and transfer on to a plate.
Enjoy with tomato sauce or any kurma.

Potato Boli [ Potato Poli ]

It can be enjoyed with out any side dish.
This is one of the best lunch box items.
But completely cool down before packing in an air tight tiffin box.

You might also like to try

dough for boli
dough for boli
carrot boli
carrot boli
thinai dough for boli
thinai dough
Carrot Halwa
Carrot Halwa
other boli varieties
other boli varieties

Monday, November 24, 2014


#OatsAmaranthNeerKozhukattai #OatsAmaranthDumpling : #Oats is a fiber rich food and helps in preventing heart diseases.
Several studies have shown that like oats, #amaranth seed or oil may be of benefit for those with hypertension and cardiovascular disease; regular consumption reduces blood pressure and cholesterol levels, while improving antioxidant status and some immune parameters.
Source :
Amaranth is also rich in protein and other minerals.
Here I have used oats and amaranth seeds along with other ingredients to make a healthy dumpling.
I have added fenugreek leaves [ venthaya keerai ] also to increase its nutritional value.
Now to the recipe.

Oats-Amaranth Neer Kozhukattai [ Oats-Amaranth Dumpling ]

Ingredients :
1/3 cup                                       Rice flour
1/3 cup                                       Amaranth flour
1/3 cup                                       Soft Oats
1/8 cup                                       Amaranth seeds
1/3 cup                                       Coconut scrap
1/2 Tsp                                       Cumin seeds
1/2 Tsp                                       Omam [ Carom seeds or ajwain ]
1/2 Tsp                                       Salt

To Saute :
1/4 cup                                        fenugreek leaves nicely chopped [ optional ]

To Temper :
1/2 Tsp                                       Mustard seeds
1/2 Tsp                                       Cumin
1/2 Tsp                                        Pepper powder [ Adjust ]
2 pinches                                     Asafoetida powder
1 Tsp                                          Gingelly oil [ til / sesame oil ]

Method :
Soak Amaranth seeds for 45 minutes.
After 45 minutes drain the water and keep aside.
Now mix the flours, soaked amaranth seeds, coconut scrap, salt adding little water.
Make a tight dough.
Using both the hands roll the dough into small balls.

Boil a cup of water in a vessel on high flame.
When water starts boiling reduce the flame to SIM.
Then add balls into boiling water slowly. The balls settle at the bottom.
Do not disturb the balls for a while.

After some time balls slowly come to the upper surface of the boiling water.
Stir with a ladle and take care not to break the balls.
Let it simmer for 8 to 10 minutes or till balls are cooked well.
Check whether the balls are cooked well.
Transfer the cooked oats-amaranth balls into a bowl.
Oats-Amaranth Neer Kozhukattai [ Oats-Amaranth Dumpling ]
The water used for cooking the dumplings would have turned into porridge. 
Do not throw away this porridge. It can be consumed either with salt or jaggery.

Now heat a kadai on a stove with 1/2 Tsp of oil.
Splutter mustard and cumin seeds.
Then add the dumplings and pepper powder.
Stir well. Transfer into serving bowl.
If fenugreek leaves are taken then add them finally.
Saute until the leaves becomes soft.
Oats-Amaranth Neer Kozhukattai [ Oats-Amaranth Dumpling ] Oats-Amaranth Neer Kozhukattai [ Oats-Amaranth Dumpling ]

Then transfer into a serving bowl.
Add enough salt or jaggery to the porridge and stir well to dissolve. Enjoy oats-amaranth dumpling with its porridge!!

Friday, November 21, 2014


#AmaranthKuzhiPaniyaram : #Amaranth  is a leafy vegetable ( greens ) and its seed is also known as amaranth. Amaranth is nothing but widely used leafy vegetable called Thandu keerai or Mulai keerai in Tamil. The seeds of these plants are called amarnath seeds or simply amaranth or amarantham in Tamil. It is called Rajgira Kara in Chhattisgarh.

Amaranth seeds [ Amarantham or Amarnath ]
Amaranth Seeds

There are many varieties of amaranth. Some are cultivated for food and some are grown as ornamental plants and some grow in wild. The leaves of some amaranth are in green in color, some are green and red in the middle and fully red in color. The whole plant is edible. The leaves are used as leafy vegetable, the stem is also cooked and the seeds are also used to make dishes. Even the white roots are cleaned, peeled and used in the preparation of sambar. Some amaranth flowers are strikingly beautiful and red in color and which produce lots of seeds. All the seeds are edible whether its cultivated or garden or wild varieties .

To know more about the plant
Amaranth Plant

Several studies have shown that like oats, amaranth seed or oil may be of benefit for those with hypertension and cardiovascular disease; regular consumption reduces blood pressure and cholesterol levels, while improving antioxidant status and some immune parameters.
Source :

Now coming back to the preparation. Here I have used amaranth seeds along with other ingredients.
Can prepare 15 paniyarams.

Amaranth Kuzhi Paniyaram

Ingredients :
1 cupIdly Maavu [ Idly Batter ]
1/4 cupAmaranth
1/4 cupRawa [ sooji ]
1/8 cupSego [ Javvarisi ]
1/8 cupBuckwheat Flour
3/4 TspSalt
To Saute :
1/4 cupFenugreek leaves
1Onion, chop nicely
1 or 2Green chilly, chop nicely
7 to 10Curry leaves, chop nicely
3 TspCoriander leaves chopped
3 TspCarrot grated
3 TspBottle gourd chopped nicely [ optional ]
To Temper :
1/2 TspMustard seeds
1 TspBlack gram split
2 TspGram dhal
1/4 TspAsafoetida powder

Oil to make kuzhi paniyaram.

Method :
Soak sego [ javvarisi ] in water an hour before start preparing batter for kuzhi paniyaram.

Pressure cook Amaranth with 1/2 cup of water for a whistle and 8 minutes at SIM.
Keep aside.

Half an hour before start making kuzhi paniyaram mix Idly maavu, salt and rawa adding 1/4 cup of water. It should be of Dosai batter consistency.
It would attain idly batter consistency after rawa get soaked up.
Mix carrot and bottle gourd also.

Grind soaked sego in a mixer and add into the batter.

Add cooked Amaranth also into the batter. Mix well.
Keep aside for half an hour.

After half an hour heat kuzhi paniyara kal on a stove over medium flame.
Heat a kadai on another burner over medium flame with oil.

Crackle mustard seeds and then add dhals.
Then add asafoetida, curry leaves, green chilly and onion.
Saute until onion becomes transparent.

Now add fenugreek leaves and coriander leaves.
Saute for half a minute and transfer into the batter and mix well.
Now the batter is ready.
The kuzhi paniyara kal would have become hot.

Pour 1/4 Tsp of oil in each pit.
Half fill each pit with batter.

Sprinkle oil over the kuzhipaniyaram.
Turn upside down using a spoon once the rims become golden color.

Cook until both sides turn golden color.
Transfer into a serving vessel.

Again grease the pit and pour batter to make one more set of kuzhi paniyaram.

Crunchy tasty amaranth kuzhi paniyaram is ready!!
Serve hot with sambar or tomato chutney. The amaranth gives a nice texture to the kuzhi paniyaram.
Amaranth Kuzhi Paniyaram Amaranth Kuzhi Paniyaram

Other Kuzhi Paniyaram recipes :
Kuzhi Paniyaram Kodi Pasali Kuzhi Paniyaram [ Spinach Kuzhi Paniyaram ]  Thinai Kuzhi Paniyaram [ Foxtail Millet Kuzhi Paniyaram ] kevuru ( ragi ) sweet kuzhi paniyaram kambu kuzhi paniyaram