September 29, 2014

Potato Methi Fry / Aloo Methi Fry



Ingredients:
Potato
½ kg
1 tes
Coriander Powder
2 tes
Dry Fenugreek  Leave/ Kasoori Methi
1 tbs
Cumin Seeds
1 tes
Oil
2 tes
Salt
As required
Procedure:
1. Wash and cut the potatoes into either 2 or 4 pieces. Pressure cook them  with little water for 1 whistle in high flame.
2. Allow it to cool down and peel the skin from the potatoes. Then cut them into 1 inch cubes.
3. Heat oil in a pan, add cumin seeds and wait for splutter. Then add potato cubes, red chilli powder, coriander powder and salt.
4. Sprinkle little water and mix them well. Close the lid and cook for 3-4 mins.
5.  Then add crushed dry fenugreek leaves and mix them well. Cook for 1 min.
     Serve this fry with rasam rice or sambar rice.





September 26, 2014

Foxtail Millet / Thinai Pongal / Foxtail Millet Recipes



Ingredients:
Foxtail Millet/ Thinai Arisi
1cup
Moong  dal
½ cup
Cumin Seeds
1 tes
Black Pepper
1 tes
Ginger
 1 inch (grated)
Curry Leaves
1 spring
Salt
As required
To Temper

Ghee
1 tbs
Cashew nuts (chopped)
1tbs

1. Dry roast foxtail millet, moong dal separately till the aroma comes out. Allow them into cool down and mix them together. Wash and soak it in a cup of water for 5 mins.
2. Dry roast pepper and cumin seeds together till the aroma comes out.
3. In a pressure cooker add millet and moon dal mixture with water. Then add roasted pepper and cumin seeds, curry leaves, grated ginger, salt and 2 cups of water. Mix them well.
 4. Pressure cook for 1 whistle in high flame and keep the flame in sim for 5 mins.
5. Heat the pan, add ghee and fry cashew nuts.
6. After pressure has gone, temper it with  fried cashew nuts.
   Foxtail millet pongal is ready to eat. Serve it with coconut chutney or sambar.

I am sending this to First Anniversary event from mykitchenodyssey .

September 25, 2014

Sambar Onion / Chinna Vengaya Chutney



Ingredients:
Sambar Onion / Chinna Vengayam
1 cup
Red Chilli
1
Tamarind
Turkey Berry Size/ Sundakkai  size
Garlic Pods
5
Coconut
2 tbs (if grated)
Salt
As required
Oil
1 tes
To Temper

Oil
1tbs
Mustard Seeds
1 tes
Curry Leaves
1 spring
Asafoedita
1 tes

Procedure:
1. Heat the oil in a pan, add onion and fry till it becomes translucent.
2. Add red chilli, garlic, tamarind and salt. Fry for 2 mins.
3. Switch off the flame and add coconut. Allow them to cool down.
4. Grind them into fine paste with little water.
5. Heat oil in pan, add mustard seeds and wait for popping. Then add curry leaves and asafoedita. Mix this with chutney.
   Yummy and healthy chutney is ready. This goes well with idli and dosa.

September 22, 2014

Ola (Ribbon) Pakoda



Ingredients:
Rice Flour
2 cups
Gram / Besan Flour (kadalai maavu)
1 cup
1 tes
Butter
2 tbs
Asafoedita
½ tes
Salt
As needed
Oil
For deep fry

Procedure:
1. In a bowl, add rice four, besan flour, red chilli powder, asafoedita, butter and salt. Mix them well.
2. Add water little by little and make the above into a soft dough.
3.Heat oil in a kadai. Grease the murukku (use ola pakoda achu) press with oil. Now fill the press with the dough upto ¾ of the press.
4. Press the dough in the oil like circular layer to fill the oil. (should not add more than one layer)
5.  If it is cooked one side and turn over into other side using the laddle. Cook until the bubbles sound reduces completely.
6. Now take it out from the oil and drain it completely using tissue paper. Repeat this for remaining dough.
7. Cool down and store it in air tight container.
   
  Ola (Ribbon) pakoda is ready to eat.

September 20, 2014

Foxtail Millet Cake / Foxtail Millet Recipes

Millets recipes so far have been modified Indian recipes. But they can be also used for western recipes like cakes. This is my first attempt at using millets for cakes.
The most important aspect of this recipe is that it can make children (and adults also) have millets without knowing.





Ingredients:
Foxtail Millet Flour
½ cup
Wheat Flour
½ cup
Brown Sugar / Powdered Sugar
¾ or ½ cup
Coco Powder
1 tbs
Milk
½ cup
Oil
¼ cup
Baking Powder
1 tes
Baking Soda
¼ tes
Vannila Essence
½   tes
Choco Chips
1 tbs

Procedure:
1. Grease the baking tray with oil and wheat flour; tap to remove the excess flour. Keep it aside.
2. Sieve foxtail millet flour, wheat flour, baking soda and baking powder, all together twice.
3. In a mixing bowl, add milk, oil, powdered brown sugar, coco powder and vanilla essence. Mix them well with beater until the sugar dissolves completely.
4. Now add the sieved flour mixture and mix it well until you get creamy batter without lumps.
5.  Then pour the batter in the greased tray and garnish with choco chips. Then bake it at 180 degree C for 35 – 40 mins or until the inserted tooth pick comes out clean. (mine took 38 mins)
6. Remove the tray from the oven and cool it completely. Remove the cake from the tray and slice it.
This Soft and aromatic cake is ready to eat with tea.

I am sending this to First Anniversary event from mykitchenodyssey and  Healthy and soul event from Zesty.

Thanks for Haffa's kitchen for giving me the participation certificate.


September 17, 2014

Bitter Gourd / Paavakkai Chips

This bitter gourd fry or chips is crispy. The recipe will make those who dislike Bitter gourd also to relish them.






Ingredients:

Bitter Gourd
½ kg
Corn Flour
2 tbs
Red Chilli Powder
1 tes
Salt
As required
Oil
For deep fry

Procedure:
1. Wash and cut the bitter gourd into round and thin slices as shown in the picture. Remove the seeds from it.
2. Sprinkle little bit salt over the bitter gourd slices and mix them well. Keep it aside for 10-15 mins. Then drain the water which comes out from the bitter gourd.(this is to avoid the bitterness of the bitter gourd)
3. Then add corn flour, red chilli powder and salt. Mix them well and set aside for 5 mins. No need to add water. Suppose you feel it is dry then just sprinkle the water and mix.
4. Heat oil in a pan. When the oil is hot then sprinkle the bitter gourd slices. Fry them until they becomes golden in color.
5. Allow it to cool down and store it in air tight container.
  Now the bitter gourd chips is ready to serve.

September 15, 2014

Coconut Coriander Chutney



Ingredients: 

Grated Coconut
½ cup
Roasted split gram (pottukadalai)
2 tbs
Green Chilly
1
Ginger
1 inch
Garlic
2 pods
Chopped Coriander Leaves
¼ cup
Salt
As required
To Temper:

Oil
2 tes
Mustard seeds
½ tes
Urad dal
½ tes

Procedure:
1. Wash the green chillies and ginger.
2. Grind the grated coconut, roasted split gram dal, ginger, green chillies, garlic, coriander leaves and salt in a blender with little water.
3. Do not grind the mix into very fine paste.
4. Heat the oil, add mustard seeds and urad dal,.
5. When the mustard seeds start popping , pour this tempering over the chutney.
6. Mix well and add water if necessary. 

       Serve with Idly, Pongal, Upma and Dosas.

I am sending this to First Anniversary event from mykitchenodyssey.