METHI POORI

Here comes  some scrumptiously delicious Methi Puris...A perfect dish for a cool evening....

INGREDIENTS

• FRESH METHI /FENUGREEK LEAVES-3 TO 4  CUPS
• WHOLEWHEAT FLOUR / ATTA -2 CUPS
• CUMINSEEDS-1/4 TEASPOON
• CHILLY POWDER-1 TEASPOON
• GARAM MASALA POWDER-1/2 TEASPOON
• TURMERIC POWDER-1/4 TEASPOON
• OIL FOR DEEP FRYING
• SALT TO TASTE
• WATER FOR KNEADING

METHOD

• Mix together the methi leaves and all the dry ingredients and spices in a large bowl.
• Add 2 teaspoons of warm oil .Mix well.
• Sprinkle water little by little and make a dough( just like chappati dough)
• Keep aside for 30 minutes.

• Make one inch sized balls out of the flour.
• Dust these balls with a little atta and roll them out into small rounds/puris.
• Heat the oil in a frying pan.
• Fry these puris in hot oil till they are done.
• Serve hot with any raitha /pickle of your choice.

RAWA PONGAL

Here is another tasty and healthy pongal which is a great dish for your breakfast or dinner....

INGREDIENTS

• RAWA/SOOJI-2 CUPS
• COOKED MOONG DHAL- 1 CUP
• OIL-1/2 CUP
• PEPPERCORN -1 TEASPOON
• CUMIN SEEDS -1 /2 TEASPOON
• CASHEW NUTS -1/2 CUP
• ASAFOETIDA-FEW PINCHES
• CURRY LEAVES-FEW
• SALT TO TASTE
• GHEE-FEW TEASPOONS

METHOD

• Pressure cook the moong dhal with enough water.
• Puree the dhal well.
• Add enough salt to the dhal. Mix in some water so the dhal is about 5 cups in quantity.
• Heat some oil in a pan.
• Fry the cumin seeds ,peppercorns and the cashews.
• Now,add the rawa and roast well.

• Reduce the heat  and add the diluted dhal,little by little.
• Cook and stir continuously till the fluids are absorbed.Add some more salt to taste and the remaining oil.
• Cook till it leaves the sides of the kadai.
• Add the asafoetida and curry leaves.

• Remove from the stove.
• Serve hot with Avial ,chutney and /or sambar.

PULI AVAL / SPICY IMLI POHA /TANGY RICE FLAKES

Here's another comfort food from my Grandmother's kitchen....

Puli Aval is a tasty, nutty,tangy and spicy dish- Rather a meal in a dish  which can be prepared with minimal effort and readily available ingredients.....which are really healthy....

INGREDIENTS

• RICE FLAKES(THICK VARIETY) -2 CUPS
• TAMARIND - A LIME SIZED TAMARIND BALL
• PEANUTS-3/4 CUP
• URAD DHAL-1/2 TEASPOON
• CHANNA DHAL-1/2 TEASPOON
• DRY RED CHILLIES-4-6
• TURMERIC POWDER-1/2 TEASPOON
• ASAFOETIDA POWDER-1/4 TEASPOON
• SESAME OIL-3 TEASPOONS
• CURRY LEAVES-FEW
• SALT TO TASTE

METHOD

• Dry roast the rice flakes/aval/poha in a kadai.
• Crush them roughly.(This can be made and stored in an air tight jar in advance).
• Soak the tamarind in warm water and extract the puree.
• Mix the salt and turmeric powder with the tamarind puree.
• Add the crushed flakes to this puree.mix well.Leave it aside for 30 minutes till the puree is absorbed by the flakes.
• Heat the oil in a kadai.
• Fry the mustard seeds,dhals, peanuts,red chillies and curry leaves.
• Add the soaked rice flakes and stir well.Cook for a few minutes  and add the asafoetida powder.Mix well.
• Serve hot .
• This is a regular dish made in many a Tamil Brahmin  homes.
• As far as I know ,this tasty dish is not usually available in any famous restaurant in Tamil nadu,I don't know why....

MIXED VEGETABLE KHICHIDI

Here is a quick and easy,wholesome and tasty  breakfast....

There are times when you are pressed for time or not just in a mood to spend a long session before the stove...

or when you have just a little of this and that in your kitchen and you have to whip up a meal without a magic wand and feed a hungry army ...

In such a time ,this dish is a savior...

In fact,it was one such a morning when I whipped up this Khichidi and let me tell you-It as a sellout!


INGREDIENTS

• RAWA-1 1/2 CUP
• OATMEAL-1/2 CUP
• SEMOLINA(SEMIYA) 1/2 CUP
• ONION-1
• TOMATO-1
• CARROT-1
• POTATO(SMALL)-1
• SHELLED GREEN PEAS-1 TABLESPOON
• GREEN CHILLIES-3-4
• TURMERIC POWDER-1/4 TEASPOON
• LIME JUICE-1 TABLESPOON
• CASHEW NUTS-10
• MUSTARD SEEDS-1/4 TEASPOON
• URAD DHAL-1/2 TEASPOON
• CHANNA DHAL-1/2 TEASPOON
• OIL -2 TABLESPOONS
• SALT TO TASTE
• CURRY LEAVES AND CORIANDER LEAVES-FEW

MEHTOD

• Heat a tablespoon of oil.
• Fry the broken cashew nuts and lightly fry the rawa,semolina and oatmeal till they become a crumbly mixture.Keep aside.
• Chop the onions,carrot,potato and tomato into small pieces.
• Heat 1 tablespoon of oil in a kadai.
• Fry the mustard seeds and dhals.
• Fry the chopped chillies and onions till the onions turn transparent.
• Now saute the chopped vegetables and peas.
• Add the salt and turmeric powder.
• Add 4 cups of water and boil well till the vegetables are cooked.
• Now,reduce the heat of the stove and add the roasted rawa mixture little by little,stirring continuously so no lumps are formed.
• Increase the heat and stir continuously till it absorbs the water and leaves the sides of the kadai.
• Remove from heat and add the lime juice and mix well.
• Garnish with curry and coriander leaves.
• Serve with chutneys ,sambar or any side dish of your choice.

CARROT PONGAL

Here is a healthy and tasty pongal with the added goodness of carrots...

We all know that pongal is the South Indian equivalent of the Gujarati Khichidi...

It is a great comfort food made of rice and moong dhal...so it has the right amount of carbohydrates and proteins that gives you the power to kick start your day....

An added dollop of ghee adds to the taste and richness of pongal(if you are not counting calories....

This recipe has the extra dose of the taste and health benefits of carrots-A great source of Beta carotene  and Vitamin A.

Carrots help in improving your eyesight,makes your skin glowing and healthy and smooth  and helps in flushing out the toxins from your body...


INGREDIENTS

• RAW RICE-1 CUP
• SPLIT MOONG DHAL-1/2 CUP
• GRATED CARROTS-2 CUPS
• CUMIN SEEDS -1/2 TEASPOON
• PEPPERCORN-1 TEASPOON
• CASHEW NUTS-10 
• CURRY LEAVES -FEW
• OIL/GHEE-2 TABLESPOONS
• SALT TO TASTE.

METHOD

• Heat a pressure pan.Dry roast the moong dhal for a minute.
• Add the cleaned and washed rice to the dhal.
• Now add the grated carrots and sautee for a minute.
• Add 4-5 cups of water and pressure cook the mixture for 5-7 whistles.
• Remove the cooker from the heat.
• Open the cooker after a while and mash the cooked mixture with a ladle.
• Heat the oil/ghee and fry the cashew nuts,cumin seeds and peppercorns and add to the cooked mixture.
• Add salt to taste and garnish with a few curry leaves.
• Serve hot with your favorite chutney or/and sambar.

RAWA IDLI

            Here are some super soft,mildly spiced wholesome,

            easy to make  Rawa idlis  - a speciality from Karnataka...

INGREDIENTS

• RAWA  -2 CUPS
• SOUR CURD-1 1/2 CUPS
• OIL - 2 TABLESPOONS
• MUSTARD SEEDS -1/4 TEASPOON
• URAD DHAL -2 TEASPOONS
• CHANNA DHAL-1 TEASPOON
• GREEN CHILLIES- 3-4
• GINGER -FEW BITS
• CASHEW NUTS - 10-12
• ASAFOETIDA - FEW PINCHES
• SALT TO TASTE
• BICARBONATE OF SODA-1/4 TEASPOON
• SALT TO TASTE
• CURRY LEAVES - A FEW

         CHOPPED CARROTS BEANS ETC( FEW TEASPOONS) -OPTIONAL

    METHOD

1. Roast the rawa in a tablespoon of hot oil for a minute.Remove from heat.
2. Fry the mustard seeds,urad dhal,channa dhal,broken cashewnuts,finely chopped curry leaves, green chillies and powdered asafoetida .
3. Add salt  and bicarbonate of soda to the curd.Beat well.
4. Add the fried ingredients to the curd.
5. Mix well with the rawa.
6. Set aside for 20-25 minutes.
7. Add some water (if needed) of some buttermilk to the rawa mix to get a slightly thick batter of pouring consistency.
8. Pour some batter in a greased idli plate (or katoris ).
9. Steam cook for 10 -12 minutes of till done.

   SERVE HOT  WITH CHUTNEY AND SAMBAR.

LEMON AVAL

Aval or Rice flakes or Poha or Beaten Rice is a boon for those who want to whip up something in a jiffy...

Not only it is quick and easy to prepare but very tasty and healthy too...



INGREDIENTS

• AVAL(BEATEN RICE) 
•  THICK VARIETY          - 1 CUP
• LEMON -1
• OIL - 2 TABLESPOONS
• TURMERIC POWDER - 1/4 TEASPOON
• GREEN CHILLIES -   2 -3
• MUSTARD SEEDS - 1/4 TEASPOON
• URAD DHAL (DESKINNED) - 1/2 TEASPOON
• CHANNA DHAL -1/2 TEASPOON
• CASHEW NUTS -5 -6
• GRATED COCONUT
• CURRY LEAVES -FEW
• ASAFOETIDA POWDER -FEW PINCHES
• SALT TO TASTE

METHOD

Wash the aval well and soak it in water for 1/2 an hour.

Drain.Leave aside for another 15 minutes.

Heat oil in a kadai.

Splutter the mustard seeds,dhals, cashew nuts ,curry leaves and green chillies.

Add the soaked aval ,salt and turmeric powder.

Saute well for a few minutes.

Add the asafoetida powder.

Mix the grated  coconut.

Remove from the heat.

Add the juice of the lemon. Mix well.

Serve hot with coconut chutney.

Linking to...

http://haffaskitchen.blogspot.in/2014/08/my-1st-event-announcement-back-to-school.html