Saturday, January 31, 2015

Avaraikkai-Thuvatal 1

#AvaraikkaiThuvatal 1 #BroadbeansStirFry : There are many different varieties of broad beans available in the market. This vegetable has a distinct sweet taste and suitable for preparing tasty sambar, koottu and thuvatal [ poriyal ].
I have already posted a recipe to make Avaraikkai Thuvatal in which the vegetable has been cooked in pressure cooker. The taste of the dish is slightly bland and sweet in taste. Some may not like that blandness and so here comes a recipe to make a spicier avaraikkai thuvatal.

Avaraikkai Thuvatal [ Broadbeans Stir Fry ]


Ingredients :
1/4 KgAvaraikkai, chop nicely
3/4 TspSambar Powder
1 pinchTurmeric powder
3/4 TspSalt [ adjust ]
4 TspCoconut scraping
To Temper :
1/2 TspMustard seeds
1 TspBlack gram split [ urad dhal ]
2Red chilly, break into pieces
1/2 TspOil

Method :
  • Keep a kadai on a stove over medium flame.
  • Add oil and wait until it becomes hot.
  • Crackle mustard seeds and then add red chilly pieces & black gram.
  • Add chopped avaraikkai after the dal becomes golden brown.
  • Saute for half a minute.
  • Now add turmeric powder, sambar powder and salt.
  • Saute for a half a minute.
  • Sprinkle little water and close with a lid.
  • Reduce the flame to SIM and cook until avaraikkai becomes soft.
  • Finally add coconut scraping and adjust salt.
  • Stir well for a few seconds on high flame or until it becomes dry.
  • Transfer into a serving bowl.
  • An excellent side dish for sambar and rasam rice. 
Avaraikkai Thuvatal [ Broadbeans Stir Fry ]
Other Avaraikkai recipes
Avaraikkai Thuvatal [ Broadbeans Stir Fry ] Vegetable koottu

Thursday, January 29, 2015

Kambu-Amaranth-Inippu-Kuzhi-Paniyaram

#KambuAmaranthInippuKuzhiPaniyaram  #BajraAmaranthSweetKuzhiPaniyaram : #Kambu is known as #Pearlmillet in English. It is called #Bajra in Hindi. The scientific name is Pennisetum glaucum. This is widely grown millet in India especially in Rajasthan.
Millets have no gluten and rich in vitamin B. Pearl millet is rich in Protein, iron and calcium.
Apart from rice and wheat we have to try to include millet in our daily diet.
We have already seen some recipes like kambu pakoda, kambu murukku, kambu porridge, kambu pancake and kambu dosai. Now we will see a recipe to prepare a sweet paniyaram using kambu flour and jaggery.

Kambu Amaranth Inippu Kuzhi Paniyaram [ Pearl millet Sweet Kuzhi paniyaram ]

Ingredients :
3/4 cupKambu flour [ bajra (pearl millet ) flour ]
1/2 cupRawa [ sooji ]
1/2 cupRice flour
1/8 cupAmaranth seeds
2Banana ripe one
3/4 cupJaggery [ adjust ]
a pinchSalt
1/2 TspCardamom-Nutmeg powder
2 pinchSoda
3 TspOil
3 TspGhee


Method :

Take jaggery in a vessel and add 1/2 cup of water.
Heat on a stove over a slow flame until it dissolves completely.
Strain through a filter to remove impurities,
Cool it down to room temperature.

Take all the given flours and salt in a wide mouthed vessel.
Add jaggery dissolved water and mix well.
The batter should be of dosai batter consistency as rawa will get soaked up and come to idly batter consistency.

Now blend banana in a mixer/blender. Transfer it into the batter.
Mix well and keep aside for half an hour.

After half an hour heat kuzhipaniyara kal on a stove over medium flame.
Now add cardamom nutmeg powder and soda to the batter.
Mix well.

Add 1/4 Tsp of oil and 3 drops of ghee in each pit.
Half fill each pit with batter after it heated up to required temperature.
Sprinkle oil and ghee over the paniyaram.

Allow the paniyarams to cook until the rims becomes slightly golden color.
Turn upside down with the help of a spoon.
Cook well on the other side also.
Transfer into a serving bowl.
Kambu Amaranth Inippu Kuzhi Paniyaram [ Pearl millet Sweet Kuzhi paniyaram ]
Again put oil and ghee in all the pits and make one more set of kuzhi paniyaram.
Repeat the process till the batter gets over.

Serve hot. It also tastes very good even if it cools down to room temperature.
It can be stored for a day in an airtight container after it completely cools down to room temperature.



Other recipes you might like to try
Kambu Cauliflower Pancake Kambu Koozh [ Pearl millet porridge ] Kambu Dosai [ Pearl millet Dosai ] kevuru ( ragi ) sweet kuzhi paniyaram kambu kuzhi paniyaram



Wednesday, January 28, 2015

Nool-Khol-Papaya-Sambar

#NoolkholPapayaSambar : #RawPapaya [ #UnripePapaya or #GreenPapaya] is rich in vitamins, enzymes and phytonutrients. These phytonutrients and enzymes help in improving digestion and aids in strengthening immune system of our body. When it turns into fruit it loses some of the vital nutrients and enzymes. So it is advisable to include raw papaya in our daily diet.
We have already seen a recipe to prepare soup with green papaya, Papaya Lentil Salad and Papaya Carrot Salad.
Here I am going to present the way of preparing a sambar using papaya along with noolkhol.

Noolkhol Papaya Sambar


Ingredients :
1/3 CupCooked Thuvar Dhal
small nellikkai sizeTamarind, soak in lukewarm water
1/2 Cupdiced green papaya
1/2 Cupdiced noolkhol
10 - 15Small onion [ shallots ]
2Green chilly, split lengthwise
10 - 15Curry leaves
Powders to add :
2 Tspsambar powder
1 TspCoriander powder
1/8 TspTurmeric powder
2 TspSalt
To Temper :
1 TspMustard seeds
1/4 TspAsafoetida powder
1 TspOil
Method :
Peel off green papaya and noolkhol and dice them into 1/2 inch cubes.
Peel onions and set aside.

Pressure cook noolkhol for a whistle.
Immediately release the pressure and open the lid.
Now add papaya pieces and all the powders mentioned above into the cooker..
Mash the cooked thuvar dhal and add into the cooker.
Add 3/4 cup of water and bring into boil over medium heat.
On another burner of the stove heat a kadai with oil.
Crackle mustard seeds and then add asafoetida,
Then add curry leaves, green chilly and onion.
Saute for a minute and then transfer into boiling sambar.
Squeeze the tamarind with 1/2 cup of water.
Strain the juice into boiling sambar.
Close the pressure cooker with lid placing weight over the nozzle.
Noolkhol Papaya Sambar
Pressure cook for a whistle.
Open after it ran out of steam.
Transfer into a serving bowl and garnish with coriander leaves.

Noolkhol Papaya 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!!

Other green papaya recipes you may like to try
Papaya Carrot Salad Papaya Radish Lentil Salad

Saturday, January 24, 2015

Kuthiraivaali-Sakkarai-Pongal

#KuthiraivaaliSakkaraiPongal  #BarnyardmilletSweetPongal : #Kuthiraivaali is known as #barnyardmillet in English. It is known as #Bhagar in Chhattisgarh.
Kuthiraivaali is gluten free and rich in fiber.
We have already seen variety of recipes with barnyardmillet.
Now let me present a recipe to prepare sweet pongal with kuthiraivaali rice.

Kuthiraivaali Skkarai Pongal [ Barnyard Millet Sweet Pongal ]


Ingredients :
1/2 CupKuthiraivaali Rice
1/4 CupGreen gram split [ moong dhal ]
1/2 CupMilk


1 pinchSalt
1 CupJaggery [ adjust ]
4Cardamom
a small pieceNutmeg
2 TspSugar
1 pinchEdible Camphor [ Pachai karpooram ]
4 TspGhee
4 - 5Cashew nuts
5 - 6Almond

Method :
Soak almonds in water for 4 to 5 hours.
After that remove the skin and finely chop them.
Keep aside.

Powder sugar, cardamom & nutmeg in a mixie or using a mortar & pestle.
Keep aside.

Wash kuthiraivaali rice and dhal together in a vessel and drain the water completely.
Add 2 cups of water and 1/2 cup of milk into the vessel.
Take a cup of water in a pressure cooker.
Place the bottom plate.
Then keep the vessel with kuthiraivaali and dhal inside the cooker.

Close the lid and put the weight over the nozzle of the cooker.
Allow 3 whistles, reduce the flame and cook for 5 minutes at SIM.
Open the cooker only after it ran out of steam.

In the mean time dissolve jaggery in hot water.
Strain through a filter to remove impurities.
Keep aside.

Fry cashew nut pieces with ghee in a kadai till they turn golden.
Set aside.


Heat a heavy bottomed vessel on a stove over slow flame.
After opening the cooker lid take out the vessel containing cooked kuthiraivaali & dhal.
Mash with a ladle and transfer into the vessel on the stove.

Add jaggery water & a pinch of salt and stir well.
Keep stirring for 8 to 10 minutes or until all blend together.

Finally add cardamom-nutmeg powder and 3 Tsp of ghee.
Then add finely chopped almonds.
Mix well.
Turnoff the stove and then add edible camphor after crushing it between fingers.
Mix well.
Kuthiraivaali Skkarai Pongal [ Barnyard Millet Sweet Pongal ] Kuthiraivaali Skkarai Pongal [ Barnyard Millet Sweet Pongal ]
Tasty yummy kuthiraivaali sweet pongal is ready.
Fill the serving bowls with hot sweet pongal topping with a dash of ghee.
Garnish with roasted cashew nuts.
mm... enjoy!!

Kuthiraivaali Skkarai Pongal [ Barnyard Millet Sweet Pongal ]




You might also like to try

Samai Arisi Sakkarai Pongal [ Little Millet Sweet Pongal ]
samai sakkarai pongal
Sakkarai Pongal [ Sweet Pongal ]
sakkarai pongal special
Aval Sakkarai Pongal [Rice Flakes Sweet Pongal ]
aval sakkarai pongal
thinai Sakkarai Pongal [foxtail millet Sweet Pongal ]
thinai sakkarai pongal
buckwheat Sakkarai Pongal [ buckwheat Sweet Pongal ]
buckwheat sakkarai




Wednesday, January 21, 2015

Thayir-Nellikkai - Gooseberry-in-Curd

#ThayirNellikkai [ #GooseberryinCurd ] : I have tried many recipes using #gooseberry. It is known as #Amla in Hindi. Nellikkai is one of the richest sources of vitamin C and has to be included in our daily diet.
Here we will see the method of preparing thayir nellikkai.

Thayir Nellikkai [ Gooseberry in curd ]


Ingredients :
3 or 4Nellikkai [ gooseberry ]
1 CupFresh Curd
a pinchTurmeric powder
1/4 TspRed chilly powder [ optional ]
1 or 2Green chilly, chop nicely
1/4 TspAsafoetida powder
6 or 7Curry leaves
1 TspSalt [ Adjust ]
To Temper :
1/2 TspMustard seeds
1/4 TspFenugreek
2 TspGingelly oil

Method :
Take curd in a glass bowl and add asafoetida powder.
Beat well with a teaspoon.
Keep aside.

Wash and then steam cook for 8 - 10 minutes in an idly maker or pressure cooker.
If you are using pressure cooker then do not use wight over the nozzle.

Then remove the seed and chop nicely.
Heat a kadai with oil on a stove over medium heat.
Splutter mustard seeds and then add fenugreek.
Immediately add green chilly and curry leaves.
Saute for a minute and transfer into the bowl with curd.

In the same kadai add 1/2 Tsp of oil and saute chopped nellikkai with turmeric powder and red chilly powder.
Saute until it turns slightly golden in color.

Transfer sauteed nellikkai into the bowl with curd.
Add enough salt and mix well.
Allow to stand for an hour.

It is ready to consume after an hour.
It can also be stored in fridge for 2 to 3 days.

Thayir Nellikkai [ Gooseberry in curd ]

Tuesday, January 20, 2015

Sakkarai-Pongal

#SakkaraiPongal  - #SweetPongal : Sakkarai pongal is a special sweet dish prepared on Pongal day and also on other festival days. It is also prepared during temple festivals to offer to god. Many temples distribute sweet pongal after offering it to God as prasadham.
Here comes the method of preparing sweet pongal.

Sakkarai Pongal [ Sweet Pongal ]


Ingredients :
3/4 CupRaw Rice
1/4 CupGreen gram split [ moong dhal ]
1/2 CupMilk
1Banana [ optional ]
1 pinchSalt
1 1/4 CupJaggery [ adjust ]
4Cardamom
a small pieceNutmeg
2 TspSugar
1 pinchEdible Camphor [ Pachai karpooram ]
4 TspGhee
4 - 5Cashew nuts
10 - 15Kismis

Method :
Take 3 1/2 cups of water in a pressure cooker.
Add 1/2 cup of milk into the cooker.
Chop banana and add that also into the cooker.
Bring it to boil on a stove over high flame.

Wash rice and dhal together in a vessel and drain the water completely.
Keep aside.

Add rice and dhal once the water & milk starts boiling.
Close the lid and put the weight over the nozzle of the cooker.
Allow 3 whistles, reduce the flame and cook for 5 minutes at SIM.
Open the cooker only after it ran out of steam.

In the mean time dissolve jaggery in hot water.
Strain through a filter to remove impurities.
Keep aside.

Fry cashew nut pieces and kismis in ghee separately using a kadai till they turn golden.
Set aside.

Powder sugar, cardamom & nutmeg in a mixie or using a mortar & pestle.
Keep aside.

After opening the cooker lid again keep it on a stove over slow flame.
Before adding jaggery water, add a pinch of salt and mash it using a heavy long ladle.
Now add jaggery water and stir well.
Keep stirring for 8 to 10 minutes or until all blend together.

Finally add cardamom-nutmeg powder and 3 Tsp of ghee.
Then add roasted cashew nuts and kismis.
Mix well.
Turnoff the stove and then add edible camphor after crushing it between fingers.
Mix well.
Tasty yummy sweet pongal is ready.
Fill the serving bowls with hot sweet pongal topping with a dash of ghee.
mm... enjoy!!

Sakkarai Pongal [ Sweet Pongal ] Sakkarai Pongal [ Sweet Pongal ]
Sakkarai Pongal [ Sweet Pongal ] Sakkarai Pongal [ Sweet Pongal ]







You might also like to try

Samai Arisi Sakkarai Pongal [ Little Millet Sweet Pongal ]
samai sakkarai pongal
Sakkarai Pongal [ Sweet Pongal ]
sakkarai pongal special
Aval Sakkarai Pongal [Rice Flakes Sweet Pongal ]
aval sakkarai pongal
thinai Sakkarai Pongal [foxtail millet Sweet Pongal ]
thinai sakkarai pongal
kuthiraivaali Sakkarai Pongal [ barnyard millet Sweet Pongal ]
kuthiraivaali sakkarai