VELLA AVAL / SWEET POHA

Here is a tasty and simple dessert straight from my Grandma's kitchen....

It is delicious and filling and  can be prepared in less than 15 minutes...

This dessert is a tasty and healthy alternative to the modern day pastries ...

Usually it is prepared on Gokulashtami /Sri Krishna Jayanthi / Janmashtami day and offered to Lord Sri Krishna  to symbolically remind us of Kuchela's offering aval to Sri Krishna who partakes it happily and showers Kuchela with wealth, joy and prosperity...

INGREDIENTS

• AVAL /RICE FLAKES /POHA-2 CUPS
• POWDERED JAGGERY-1 3/4 CUP
• POWDERED ELAICHI-1/4 TEASPOON
• GRATED COCONUT -1 CUP
• GHEE-3 TABLESPOONS
• FRIED CASHEW NUTS-  8 - 10

METHOD

• Dry roast the aval in a kadai for a minute.
• Powder it coarsely for 1/2 a minute in a mixer.
• Soak the powdered aval with just enough water  for 7-8 minutes if the aval is the hard variety.(If it is the thin aval this stem may be skipped  or you may soak it for just 30 seconds).

•  Heat the powdered jaggery  with just enough water cover it.
• Dissolve and boil till you get a nice aroma .

• Now ,add the soaked aval and grated  coconut to the jaggery syrup.
• Continue stirring till the syrup is absorbed and it leaves the sides of the pan.
• Now add the elaichi and fried cashew nuts and garnish.
• Serve hot or a little cool.

• This dessert is usually home made of offered in temples and is not usually available in restaurants or sweet shops.

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....

KEERAI VADAI /SPINACH VADAI

Here is a protein rich snack spiked with the goodness of greens...

A welcome snack on a chilly evening...


INGREDIENTS

• URAD DHAL-1 CUP
• CHANNA DHAL-1/4 CUP
• CHOPPED ONION-1/2 CUP
• CHOPPED AMARANTHUS LEAVES(MULAI KEERAI)-1 CUP
• RICE FLOUR-1/4 CUP
• GREEN CHILLIES-4-6
• PEPPER-1 TEASPOON
• SALT TO TASTE
• OIL FOR FRYING

METHOD

• Soak the dhals together  for 2 hours.
• Drain and wash them well.
• Grind them to a slightly coarse paste with enough water.
• Mix in the rice flour.
• Mix in the onions,chopped chillies and finely chopped greens and salt to taste.
• Heat the oil in a frying pan/kadai.
• Take a lemon sized ball of the dough in your wet hands and flatten it slightly and make a hole in the center with your index finger.
• Slide this into the hot oil .Fry well flipping once one side is  done and fry till the other side is done well too.Take care that the oil is not smoking hot.
• Drain well golden brown.
• Repeat the same process with the rest of the batter.
• Serve the hot vadais with coconut chutney or sambar.

MASALA DOSA

TO PREPARE THE BATTER...

INGREDIENTS

• PARBOILED RICE-2 CUPS
• URAD DHAL-1/4 CUP
• SALT TO TASTE
• WATER AS NEEDED

METHOD

• Soak the rice and urad dhal in seperate containers with enough water. Soak the fenugreek seeds along with the urad dhal.
• Let them soak for 4-5 hours .
• Drain and wash them well with lots of water.
• Now add the drained urad dhal and fenugreek to a  grinder and grind well adding little water at a time.(Some add a lot of water at one go and switch on the grinder and let in run for a long time-that does not give the desired result)
• As the grinding goes on,you get a smooth, light and fluffy batter. 
• Take a little blob of this batter and drop it in a bowl of water. If the batter floats as a ball,then you can be sure that the urad dhal is well ground.
• Now remove this batter from the grinder and transfer it to a large vessel.
• Next ,add the drained and cleaned  soaked rice to the grinder and grind well with enough water.
• Let the rice be very slightly grainy in texture when ground.(too smooth batter spoils the lightness and softness)
• Now mix both the ground batters and add salt to taste.
• Ferment well for 6-8 hours(depending on the weather- in hot Indian summer months,you need just 5-6 hours for the batter to ferment and rise while colder days need longer hours ,Sometimes even a day)
• When the batter has risen well, mix slightly.
• Leaving it in  the fridge helps you make soft idlis for a few days  but storing them outside the fridge lets the batter turn sour...but the sour batter is great for dosas,utthappams,kara appams/paniyarams etc.
• So,once you master the batter making,you can use your creativity and turn out a number of breakfast and dinner recipes...

INGREDIENTS

• DOSA/IDLI BATTER-4 CUPS

• OIL /GHEE -AS NEEDED
• POTATO MASALA-3 CUPS

RECIPE FOR POTATO MASALA


METHOD

• Mix the batter well.Add little water ,if need be,to reach a pouring consistency.
• Spread the batter on a hot tawa.
• Drizzle some oil /ghee as per your taste.
• When one side is cooked,flip over to the other side  and cook till  done.
• Turn the done dosa. 
• Spread some potato masala on the dosa.
• Fold. Remove from the pan.
• Serve hot with sambar and chutney.

BARNYARD MILLET /KUDIRAIVALI VEGETABLE KHICHIDI

Now,let us get back to the basics...

Our long forgotten grains are now 

regaining their past glory and 

are what were the staple food of our villagers

are now recognized as

 the real power house of good health

and are lining our departmental store shelves

and they are decorating our dining tables....

Here is a healthy dish with barnyard millet-

a healthy meal in a dish!

INGREDIENTS

• BARN YARD MILLET - 2 CUPS
• ONION-1
• CARROT-1
• CAULIFLOWER -2 CUPS
• GREEN PEAS - 1 CUP
• TURMERIC POWDER-1/4 TEASPOON
• SALT TO TASTE

SEASONING

• GREEN CHILLIES-5-7
• OIL-2 TABLESPOONS
• MUSTARD SEEDS-1/2 TEASPOON
• CHANNA DAL-1 TEASPOON
• URAD DAL-1/2 TEASPOON
• CURRY LEAVES -FEW

METHOD

1. Wash ,clean and drain the barnyard millets (kudirai vali arisi).
2. Heat oil in a pressure pan.
3. Fry the seasonings.Fry the chopped chillies.
4. Add the chopped onions.Fry till transparent.
5. Now add the chopped carrots,cauliflower bits and peas.
6. Add the barnyard millet,salt ,turmeric powder and 3 cups of water.
7. Pressure cook for 2 whistles.
8. Open the cooker. Serve hot with chutneys of fresh curds.

STUFFED MILAGAAI BHAJJI

   What can be more inviting than a plate of hot and crisp Chilli Bhajjis on a relaxed evening?

That too,when these bhajjis are stuffed with a filling of spiced potatoes,they are just heavenly.....

INGREDIENTS

• BHAJJI CHILLIES - 10-12

FOR THE STUFFING

• BOILED AND MASHED POTATO-1 1/2 CUP
• CHOPPED ONIONS -1/2 CUP
• CHILLI POWDER - 1 TEASPOON
• GARAM MASALA POWDER-1/2 TEASPOON
• TURMERIC  POWDER - LITTLE
• SALT TO TASTE
• OIL-2  TEASPOONS

FOR THE BATTER

• GRAM FLOUR - 1 CUP
• RICE FLOUR - 1/2 CUP
• BICARBONATE OF SODA-1/4 TEASPOON
• CHILLI POWDER -1 TEASPOON
• TURMERIC POWDER -LITTLE
• SALT TO TASTE
• OIL FOR FRYING

METHOD

1. Mix the dry ingredients for the batter together.
2. Add enough water and make a batter of coating consistency.
3. Heat 2 teaspoons of oil and fry the onions ,chilli powder, salt,turmeric powder and add the potatoes and cook for a few minutes.
4. Add the garam masala powder and mix well.
5. Slit the chillies.Remove the seeds.
6. Now put  some stuffing into these chillies.
7. Dip the stuffed chillies in the batter.
8. Fry in hot oil till done.
9. Drain .Serve hot with chutney of your choice.

BHAJJIS - ONION/ POTATO /RAW BANANA /BRINJAL

Can anyone resist these inviting, hot and crispy

bhajjis.....You can have them anywhere...

street carts or five star hotels,wedding receptions or home

anytime,anywhere no one has said no to a bhajji!

Sometimes we have difficulty in choosing the right one...

Onion bhajji,potato bhajji,brinjal bhajji ,

vaazhaikaai(raw banana),chilli,apple or carrot....

You name it- and it has its own set of fans....

and it is relatively simple to prepare a perfect bhajji too...

INGREDIENTS

• THIN VEGETABLE SLICES -2 CUPS

(ONIONS,BANANAS,POTATOES,BRINJALS ETC)

• GRAM FLOUR -1 CUP
• RICE FLOUR -1/2 CUP
• CHILLI POWDER -2 TEASPOONS
• BICARBONATE OF SODA-1/4 TEASPOON
• ASAFOETIDA -FEW PINCHES
• SALT TO TASTE
• OIL FOR FRYING

METHOD

1. Mix the flours,chilli powder ,salt ,asafoetida and bicarbonate of soda well.
2. Add enough water and make a batter .(Coating consistency)
3. Beat well.
4. Heat the oil in a kadai.
5. Coat the vegetable slices with the batter and deep fry in hot oil till they puff up and are well cooked.
6. Drain.
7. Serve hot with coconut chutney /onion chutney and sambar.

POTATA BONDA

INGREDIENTS

• Boiled and mashed potatoes- 2 cups
• Chopped onions-1 cup
• Turmeric powder-little
• Green chillies -3
• Cashew nuts -few
• Green peas - 1 teaspoon (optional)

FOR TEMPERING

• Mustard seeds-1/4 teaspoon
• Urad dhal-1/2 teaspoon
• Channa dhal-1/2 teaspoon
• Asafotida powder- a pinch

 Salt to taste

Curry leaves and coriander leaves - few

FOR THE COATING BATTER

• Gram flour- 1 cup
• Rice flour -1 tablespoon
• Soda bicarbonate -few pinches
• salt and chilli powder to taste

Oil for frying

METHOD

• Mix the flours ,salt,chilli powder , and soda bicarbonate well.
• Add water and mix to a fairly thick batter of coating consistency.
• Keep aside.

• Now,heat little oil in a pan.
• Fry the mustard seeds,urad and channa dhals.
• Now add chopped green chillies and chopped onions .fry well.
• Add the mashed potatoes,salt ,asafoetida and turmeric powder.
• Cook well.
• Add broken cashews and boiled peas if desired.
• Add chopped curry leaves and coriander leaves. Mix well.

Remove from heat.

• Make small balls of the potato mixture.
• Heat oil in a frying pan.
• Dip the potato balls in the batter. Fry in hot oil till it is cooked uniformly to a golden brown.
• Drain.
• Serve hot with coconut chutney or mint chutney.

CHANNA SUNDAL

INGREDIENTS

• KABULI CHANNA                   -1 CUP
• (CHICK PEAS)
• GRATED COCONUT                -1/2 CUP
• CURRY LEAVES                       - FEW
• OIL                                             -2 TEASPOONS
• MUSTARD SEEDS                    -1/4 TEASPOON
• URAD DHAL                             - 1/2 TEASPOON
• GREEN CHILLIES                     - 4-6
• ASAFOETIDA POWDER          - A PINCH
•  SALT TO TASTE

METHOD

1.SOAK CHANNA OVERNIGHT OT FOR 6-7 HOURS

2.PRESSURE COOK CHANNA TILL DONE .

3.HEAT OIL IN A KADAI.

4.ADD MUSTARD SEEDS,URAD DHAL AND LET THEM  SPLUTTER  WELL.

5.ADD THE CHOPPED CHILLIES,CURRY LEAVES AND ASAFOETIDA AND FRY WELL.

6.ADD CHANNA AND SALT. COOK WELL.

7.WHEN ALMOST DONE ,ADD THE GRATED COCONUT AND STIR WELL AND REMOVE FROM HEAT.

# THIS IS A VERY HEALTHY DISH WITH HIGH PROTIEN AND  A LOW GLYEMIC INDEX ,

IT HELPS  TO KEEP SUGAR LEVELS UNDER CONTROL.

# SEVERE DIABETICS MAY AVOID OR MINIMISE THE COCONUT IN THE DISH.