Wednesday, 4 March 2020

Paruppu Thogayal / Thuvayal (using Toor dhal) - Accompaniment for Kanji(Rice Porridge)

Paruppu Thuvayal is a thicker version of South Indian chutney made of lentils, garlic, chillies and coconut. 

This Paruppu thogayal (using toor dhal); goes well with kanji varieties especially with my favourite Thengai paal kanji which I posted earlier.

Check my other thogayal recipes also:






PREP TIME
10 mins
COOK TIME
5
TOTAL TIME 
15 mins
                                                                                                                                                  
Recipe for Paruppu Thogayal / Thuvayal
Recipe type: Accompaniment
Cuisine - Tamilnadu
Serves - 2 to 3(approximately

Directions:

Toor dhal- 2 tbsp

Coconut - 1/2 to 3/4 cup
Tamarind - a small piece
Green chillies - 2 to 3
Hing - a small piece
Salt - to taste
Water - as required


Directions:

Dry roast toor dhal in a pan for a couple of minutes over medium heat till it turns golden brown in colour.

Grind the roasted dal, green chillies, garlic, grated coconut, tamarind, hing and salt in a blender to a thick paste. Just sprinkle water and grind. The consistency have to be thick than chutney.

Thuvaiyal is now ready to serve with kanji and it goes well along with rasam sadam also..

Note:

Seasoning is not required for this.

Adjust the amount  of green chillies , according to your taste.


Saturday, 29 February 2020

Vendhaya kanji / Thengai Paal Kanji / Coconut milk rice porridge - Summer Special!

This Vendhaya kanji / Porridge is a healthy breakfast recipe prepared using rice, fenugreek seeds, garlic and coconut milk.  The list of ingredients itself will indicate the health benefits of the porridge.

It is a good body coolant; highly recommended for people having mouth and stomach ulcer. My mom used to prepare this often especially when I return from hostel during my school and college days😉😃. 

Kids love to have it with jaggery and me too😊.
  
Try to add in your diet once or twice a month; a great meal to keep your body cool during summer.





PREP TIME
15mins
COOK TIME
15
TOTAL TIME 
30 mins
                                                                                                                                                  
Recipe for Vendhaya kanji / Thengai Paal Kanji 
Recipe type: Main Course
Cuisine - Tamilnadu
Serves - 3 to 4(approximately

Ingredients:

Rice - 1 cup (I have ponni parboiled rice)
Garlic - 10 to 15
Fenugreek seeds / Vendhayam (in Tamil)- 2 to 3 tsp
Salt - as required
Coconut milk - 2 to 3 cups (I have used fresh coconut milk)

Accompaniment - Thengai Thogayal / Jaggery


Directions:

Wash the rice;  add it in the pressure cooker along with fenugreek seeds, peeled garlic, water and salt.  As we want rice to be in soft texture , have to add 4 cups of water for 1 cup rice.

Close the lid and pressure cook for 3 whistles and simmer for 10 minutes. Switch off the gas and allow the it cool completely.

Mash the rice roughly with back of the ladle and start adding the coconut milk.  Mix it evenly.

Serve it along with thogayal / jaggery..




Note:


When the kanji is cooled, it tends to get thick. Adjust the amount of coconut milk according to your preference.



Wednesday, 26 February 2020

Pomegranate Beetroot juice

Doesn't summer call for refreshing and healthy drinks? Try this  heart - healthy, antioxidant rich drink  prepared using pomegranate seeds, beetroot and lemon juice.  Actually I didn't add any honey / sugar to it.  I always prefer to have the fresh juice with its natural sweetness!

Do try and include in your diet for healthy living!


PREP TIME
15  mins
COOK TIME
TOTAL TIME 
15 mins
                                                                                                                                                  
Recipe for  Pomegranate Beetroot Juice 
Recipe type: Beverages 
Serves - 2 (approximately)

Ingredients:
Pomegranate - 2 cup seeds
Beetroot 1 small(peeled and chopped)
Lemon juice - 1 tbsp
Sugar / honey - to taste

Directions:

Add the pomegranate seeds and chopped beetroot into a blender / mixer. Grind it finely by adding water.

Strain it and add lemon juice and honey / sugar; mix well and Serve immediately.


Notes:

Dilute the juice according to your taste of preference.




Tuesday, 9 April 2019

Cabbage Peas Subji / Cabbage and Peas Curry

Cabbage is a low calorie vegetable but with good amount of carbohydrates, fiber, vitamins and minerals. It's a boon for weight watchers because of its low calorie content. 

This cabbage peas subji is easy to make, delicious, mildly spiced  veg curry / Subji which goes with Chapathi /Phulka.

Let's check the recipe now,


PREP TIME
15  mins
COOK TIME
TOTAL TIME 
25 mins
                                                                                                                                                   
Recipe for  Cabbage Peas Subzi
Recipe type: Veg Accompaniment
Cuisine: Indian
Serves - 2 to 3(approximately)

Ingredients:

Cabbage - 2 to 3 cps (grated or chopped)
Green peas - 
 ½ cup(I have used frozen green peas)
Onion - 1 medium seized (finely chopped)
Ginger garlic paste - 2 tsp
Tomato - 1 (chopped)
Turmeric powder - ¼ tsp
Coriander powder - 1 tsp
Red chilli powder - ½ to ¾ tsp
Garam masala powder - ½ tsp
Salt - as required

For seasoning:

Oil - 1 to 2 tbsp
Cumin seeds - 1 tsp

Wednesday, 20 March 2019

Kambu Aval Upma / Pearl Millet Flakes Upma / Bajra Flakes Upma

A healthy twist to the traditional South Indian breakfast recipe Aval Upma using Kambu / Bajra Flakes instead of Rice. 

The taste was good ; it goes well with coconut chutney / Sugar.😃

Also check my Kambu / Pearl Millet recipes which I have posted earlier:


Kambu(கம்பு தோசை) / Bajra Dosa / Pearl Millet Dosa
Kambu Sadam (Pearl Millet Rice) / Kambu Koozh (Pearl Millet Porridge)



PREP TIME
15  mins
COOK TIME
TOTAL TIME 
20 mins
                                                                                                                                                   
Recipe for  Kambu Aval Upma / Bajra Flakes Upma
Recipe type: Tiffin item / breakfast recipes
Cuisine: Indian
Serves - 2 to 3(approximately)

Ingredients:

Kambu / Bajra flakes - 2 cups
Onion - 1 (finely chopped)
Green chillies - 3 to 4 (slitted)
Grated ginger - 1 tsp
Coriander Leaves - for garnish
Lemon juice - to taste
Grated coconut - 1 tbsp(optional)
Salt – to taste

For seasoning:
Mustard Seeds - ¾ tsp
Channa dhall - 1 tsp
Urad Daal - 1 tsp
Curry Leaves - few
Oil - 1 to 2 tbsp



Directions:

Wash the Bajra flakes to remove impurities and drain completely.  Keep aside for  5 minutes.


Steam it in a idli plate or steamer for 5 minutes or till it is becomes soft.

Heat oil in a kadai; season it with mustard seeds; once it crackles add urad dhal, channa dhal and curry leaves.

Once the dhal becomes golden brown, grated ginger, green chillies and onion.  Saute well till the onion becomes translucent.


Add cooked Bajra flakes  and salt.  Mix it gently and cook till the rice flakes heated evenly (it will take just 2 to 3 minutes only)

At last add grated coconut, chopped coriander leaves, lemon juice.  Give it a mix and serve hot!

Sunday, 3 March 2019

Panch Phoron Tarkari / Mixed Vegetable Curry - Meghalaya Cuisine

Panch Phoron Tarkari is an easy to make, nutritious, mixed vegetable curry from Meghalaya cuisine(North Eastern State Of India).

Meghalaya cuisine is very new to me and I started exploring the same. Thus I came across this healthy and easy to make recipe full of flavours.

This dish is worth a try and cherish. I have adapted the recipe from Vahrevah

This recipe is my entry to the event "Shhh!!! Cooking Secretly" challenge conducted by Mayuri Patel of Mayuri's Jikoni.  For the month of February, I have paired with Jayashree Trao  who blogs at "https://www.evergreendishes.com " and the ingredients given by her are Potato and red chilli.

Try this simple and tasty Meghalaya Special "Panch Phoron Tarkari" and give your feedback!



PREP TIME
15 min
COOK TIME
TOTAL TIME 
25 mins
                                                                                                                                                         
Recipe for Panch Phoron Tarkari 
Recipe type:Veg accompaniment
Cuisine: Meghalaya
Serves: 3 to 4 persons
Ingredients:
Potato - 1 big
Pumpkin - 1 cup(chopped)
Brinjal - 3 to 4 (cubed)
Turmeric powder - 
Red chillies- 2
Green chilli - 1
Sugar -1 tsp(optional)
Milk - 2 tbsp
Salt - as required

For seasoning:(Paanch Phoron - Five spices)

Mustard seeds - ½ tsp
Nigella seeds / Onion seeds- ½ tsp
Fenugreek seeds - ½ tsp
Cumin seeds - ½ tsp
Fennel seeds - ½ tsp

Bay leaf - 1
Oil - 1 to 2 tbsp


Directions:
Heat oil in a pan, season it with all the five spices, bay and red chillies. Once the spices crackles, add the chopped vegetables along with green chilly, turmeric powder, red chilli powder, salt and sugar.


Give it a mix and add water and milk.  Stir and allow to cook.

Cook till the veggies becomes soft and  water dries up; give it a thorough mix and switch off the gas.

Serve hot as a accompaniment for rice / poori / chapathi. 



Monday, 4 February 2019

Garlic Mushroom Stir Fry

Mushroom Garlic Stir fry is a quick, tasty and easy to make appetizer or a veg accompaniment. I learnt this recipe from my friend rekha. Thank you rekha for shairng a simple but exotic dish with me. This dish is little bit spicy; so add the amount of chilli flakes and pepper according your family's preference.

Try and give your feedback!



PREP TIME
20 min
COOK TIME
TOTAL TIME 
30 mins
                                                                                                                                                         
Recipe for Garlic Mushroom Stir fry
Recipe type: Appetiser / Veg accompaniment
Cuisine: International
Serves: 2 to 3 persons

Ingredients:


Button mushroom - 200 to 250 gms (clean in warm water and slice into big pieces)
Garlic - 5 to 6 cloves(finely chopped)
Red chilli flakes - as  required (Adjust according to your spice level)
Oregano / Mixed herbs -  1 tsp
Salt - as required
Pepper - as required
Butter - 2 tsp


Directions:

Heat butter in a pan, add garlic and sauté for a minute.

Then add mushroom, salt, red chilli flakes.  Mix well and allow to cook in medium flame. ( It will take only 3 to 5 minutes)


Once the water dries up add oregano and pepper.  Give it a quick stir and switch off the flame.



Serve Hot!