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December 22, 2011

OATS BARLEY IDLY–FERMENTATION METHOD

I got an idea of making barley idly from here. I followed the same recipe. The idly was super soft and tasty. I was not able to find i added barely.Thanks Aruna.Nowadays i make this idly very often.I wanted to make some changes to the recipe by adding oats and tried sterday.My hubby was surprised & asked me whether i’ve added oats and barley because there was no change in taste or smell from the usual idly.Only the color of idly was changed.He was very happy to have this idly for breakfast and dinner.I made dosas too. It was crispy and yummy..

OATS BARELY IDLY

INGREDIENTS
  • Barley – 1 cup
  • Idly rice / par boiled rice/puzhungal arisi – 3/4 cup
  • Oats – 1/2 cup
  • White round urad dal – 1/4 cup
  • Methi seeds – 1/4 ts
  • Salt & water – as needed.

METHOD

  • Wash and soak all the above ingredients for 5 hours. Before soaking , rinse and drain for 2-3 times to remove the dust in barley.
  • Grind it smooth by adding the required water and salt.
  • Ferment it for a minimum of 12 hrs or over night.
  • The next day ,batter would have raised or sometimes doubled. (based on weather)
  • Make idlies by steaming in idly pot.It takes about 15-20 mins for cooking. Check it by inserting the tip of the spoon. If it comes out clean , idly is cooked.
  • U can make  crispy dosas also by adding water to the batter. Dilute the batter, mix well and make dosas.
Enjoy soft , healthy idlies with sambhar or chutney !!

OATS BARLEY DOSA

POINTS TO REMEMBER

  1. Please rinse the barley and other ingredients for a minimum of 3 times to remove all the stones and debris before soaking. Please soak barley for 5 hours at least.
  2. if  u want , u can soak and grind urad dal & methi separately and then grind rice , barley , oats  together .Finally mix both the batters and keep it for fermentation. Being lazy , i soaked and ground everything at once.Winking smile
  3. Also while grinding add water in small quantities whenever needed.It takes 25-35 mins for grinding. The consistency should be of normal idly batter consistency.
  4. If u want to reduce the quantity of rice , u can make it to half cup and follow the same recipe.
  5. U can increase the quantity of oats and try the same .
  6. Please don’t reduce the ratio of urad dal as it gives the soft idly.If u want to use less urad dal , try adding rice flakes or cooked rice for softness.
  7. Fermentation is very important here. If it doesn’t ferment properly , i cant guarantee u about the taste and softness. Winking smile

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December 19, 2011

DAL PALAK RECIPE

I tried this recipe from Mrs. Mallika badrinath’s kurma book. It’s a nice combination for roti.I made slight changes in the actual recipe according to our taste buds.I googled so many recipes before trying this one but i found most of the recipes used toor dal / moong dal . I used masoor dal as mentioned in the cookbook.Check out the amazing health benefits of masoor dal in kitchen clinic section. U’ll surely try this recipe Winking smile.
dal palak
INGREDIENTS
  • Masoor dal – 1/4 cup
  • Palak / Pasalai keerai – 2 bunches  (hope u all the know the size we get in india) (roughly 2-3 cups after chopping)
  • Turmeric powder – 1/4 tsp
  • Salt and water – As needed,
To grind
  • Green chilly – 2 –3 nos
  • Ginger – 1 inch piece
To temper
  • Cinnamon – 1 small piece
  • Cloves – 2 nos
  • Methi seeds – 1/4 tsp
  • Jeera – 1/2 tsp
  • Red chilly – 1 no (pinched into two)
  • Garlic cloves – 5 nos (chopped finely)
  • Big onion – 1 no (chopped)
  • Tomato – 2 nos (-do-)
  • Curry leaves – a few
METHOD
  • Pressure cook masoor dal and palak with turmeric powder for 2 –3 whistles. The dal should be mushy.
  • Grind the ingredients given under “grind” to make a smooth paste by adding required water.
  • Now heat a kadai and temper all the items given above in the same order.
  • Add onions and tomatoes and saute till tomato turns mushy.
  • Add the ground masala and saute well for few mins.
  • Then add the cooked masoor dal & palak mixture and add the required water .
  • Allow it to boil well for few minutes.
Serve with roti.!!
Note: If u want to serve this for rice , just omit the cinnamon & cloves and try the same.
KITCHEN CLINIC
MASOOR DAL
Masoor daal is used in every household to make curries or sambar. It is a very common lentil and easily available as well. Masoor daal cooks very fast and does not need any kind of soaking before cooking it. Even tough people may treat it asa simple lentil; it has many properties which are good for health. People who are purevegetarians can eat this lentil everyday. They will get the same amount of strength that non-vegetarian people have.
Many times we see that people complain about having less blood in their body. Doctors recommend some medicines which will increase the blood and red blood cells in the body for such people. Instead of eating those medicines such a person can have curry made of masoor dal twice a week and they would never complain of less blood. This lentil is good as a remedy when a person is facing dysentery problems. Masoor daal is good for the excretory system and helps keeping it clean. It is good for people facing illnesses due to impure blood.
Masoor daal reduces the growth of cough in the lungs and helps reduce acidity as well. Soup made of this lentil is given to a patient suffering from fever. It will give strength to the body of the patient as well as keep the blood pure. People who have piles and bleed as lot during excretion should definitely have masoor daal. It will help reduce this problem.
Powder made from masoor dal should be used instead of soap for infants and children. This helps restore the moisture in the skin of children. It brings a glow to skin and prevents it from cracking in the winter season. It is used as a face pack when people have very oily skin. It reduces the oil produced from the skin and helps reduce acne and pimples. It also prevents itching of skin.
Our daily diet can include a bowl of lentil soup everyday. This will increase the protein content in our body and make us healthy and fit. Masoor dal will also help increase the digestion rate. Many Indian recipes are made using masoor dal.






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December 9, 2011

CORIANDER LEAVES CHUTNEY- RESTAURANT STYLE

I call this chutney as hotel chutney. I’ve already posted hotel white and red chutney. This is also the same as white chutney but i add little coriander leaves. U can combine mint & coriander leaves in equal ratio and try the same. It tastes great with idly.I've given two versions. Please refer the notes section for the second version.Let’s go to the recipe..

green chutney hotel style


INGREDIENTS
  • Grated Coconut – 1/4 cup
  • Green chilly – 3 - 4 nos
  • Dalia/ fried gram dal / pottukadalai – 1 tsp (optional)
  • Coriander leaves – 1/4 bunch
  • Ginger – 1/2 inch
  • Garlic cloves – 2 nos
  • Tamarind - 1 small piece OR
  • Lime juice – As needed (optional – Add lime juice if chutney is spicy – i dint add)
  • Salt & water – As reqd.
To temper:
  • Cooking oil – 1 tsp
  • Mustard seeds – 1/2 tsp
  • Urad dal – 1/2 tsp
  • Red chilly – 1 no (pinched into two)
  • Curry leaves – A few

METHOD


  1. Take all the ingredients given above and grind it to a smooth paste by adding sufficient water.
  2. In a kadai, temper all the items given under “to temper”. Add to chutney.
  3. Serve with idly adding sesame oil.


NOTE:
  • To get a good green colored chutney , Just saute the coriander & mint leaves in little oil for sometime and then grind with other ingredients.
  • I make the same chutney in another way too..
METHOD - 2 

 I add little oil in a kadai and saute the green chillies, mint& coriander leaves , little dalia and finally coconut. Just saute everything one by one , mix well and grind together with salt and water.Do the seasoning.. This is also a restaurant style green chutney . Do try this way too :)

  • The same chutney can be done using mint leaves or coriander leaves alone. 
  • U can try the second method by just sauteing the leaves alone and grind with the other things raw. 
  • At the end , add little lime juice for tanginess.



hotel green chutney



KITCHEN CLINIC
CORIANDER LEAVES

The Health Benefits of Cilantro

List of Cilantro Benefits:
  • Powerful anti-inflammatory capacities that may help symptoms of arthritis
  • Protective agents against bacterial infection from Salmonella in food products
  • Acts to increase HDL cholesterol (the good kind), and reduces LDL cholesterol (the bad kind)
  • Relief for stomach gas, prevention of flatulence and an overall digestive aid
  • Wards off urinary tract infections
  • Helps reduce feelings of nausea
  • Eases hormonal mood swings associated with menstruation
  • Has been shown to reduce menstrual cramping.
  • Adds fiber to the digestive tract
  • A source of iron, magnesium, and is helpful in fighting anemia
  • Gives relief for diarrhea, especially if caused by microbial or fungal infections
  • Helps promote healthy liver function.
  • Reduces minor swelling
  • Strong general antioxidant properties
  • Disinfects and helps detoxify the body
  • Stimulates the endocrine glands
  • Helps with insulin secretion and lowers blood sugar
  • Acts as a natural anti-septic and anti-fungal agent for skin disorders like fungal infections and eczema
  • Contains immune-boosting properties
  • Acts as an expectorant
  • Helps ease conjunctivitis, as well as eye-aging, macular degeneration, and other stressors on the eyes.
    • Blood Sugar: Due the stimulating effect of cumin on the endocrine glands, the secretion of insulin is increased from pancreas which increases the insulin level in the blood, thereby helping proper assimilation and absorption of sugar and resultant fall in the sugar level in the blood. This property is very beneficial for the diabetes patients and others too.
    • Other benefits: Still want more from it? You get it! Coriander helps cure ulcer, inflammation, spasm and acts as an expectorant, protects and soothes liver. It is anti-carcinogenic, anti-convulsant, anti-histaminic and hypnotic. Coriander is believed to be a natural aphrodisiac and previously it was extensively used in certain preparations, combined with other herbs, to enhance libido.

Side Effects or Contraindications of Organic Cilantro

While many sources state that cilantro has little to no adverse side effects, there are some sources that warn that cilantro leaf should not be used during pregnancy, as it may lead to an increase chance of miscarriage in mothers, or may reduce chances of conception in women trying to become pregnant. If you are pregnant or breast-feeding, please consult with your health care provider before consuming cilantro in any form
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December 2, 2011

THENKUZHAL MURUKKU - STEP BY STEP RECIPE | DIWALI SNACKS RECIPES


THENKUZHAL


Mostly we all make thenkuzhal for diwali or some special occasions. I love this murukku since my childhood days.I used to do all the pre preparatory works like buying rice and dal , grinding it in flour mill etc..I sit with my mom & aachi when they make this for diwali especially for the last batch of murukku .. My mom makes half cooked murukku( we call it “arai vekkaadu” in tamil) . I love this murukku more than the crispy ones. I eat it hot immediately after taking out from the oil.Even today , my MIL made this specially for me..How sweet !!In love .I saw so many thenkuzhal recipes in web with different proportions of rice and urad dal . I wanted to share my version.I tried to take step by step pics for beginners. I really admire our fellow bloggers who blog recipes with step by step pics for each and every post. They have so much of patience and skill to do this. I really don’t have both Winking smile.For sweets and savouries step by step presentation is most essential i feel. Hope this post helps beginners. Feel free to leave ur comments about my presentation.I will improve in my further posts.Please go thro the Notes section too.. Now coming to my version..

“””PLEASE HAVE A LOOK AT THE “POINTS TO REMEMBER” BEFORE STARTING..”””

 

hole in murukku

Thenkuzhal murukku


Thenkuzhal murukku Crispy and white thenkuzhal murukku recipe for Diwali and gokulashtami.
 
Cuisine: Indian Category: Snacks Yields: 50 nos
Prep Time: 20 Minutes Cook Time: 40 Minutes Total Time: 40 Minutes
Cooking Method: Deep fry
 


INGREDIENTS

  • Raw rice/Maavu arisi - 5 cups
  • White , round urad dal- 3/4 cup
  • Fried gram dal / pottukadalai – 1/4 cup (optional) (refer "points to remember")
  • Butter – 4 tbsp (1/4 cup)
  • Asafetida / hing – 1/2 tsp
  • Jeera / cumin seeds or Black sesame seeds – 2 tbsp
  • Salt & water – As needed.
  • Cooking oil – for deep frying..
METHOD

  • Heat a kadai and dry roast urad dal slightly without changing its colour. Roast till nice aroma comes from urad dal. Switch off the flame and add the fried gram dal. Now mix the rice, roasted urad dal and fried gram dal. Grind in flour mill or powder it in mixie. If u use mixie to grind the mixture, please don’t forget to sieve the flour. Flour should be very fine in texture. This is called “murukku maavu
  • Add salt , melted butter, hing , jeera or sesame seeds and water to make a non sticky dough.

sievemelted buttermurukku dough


  • Take the murukku press and mould with one whole. Fill the dough and set aside..

achudough in achu

  • Heat the oil in a broad kadai and and press the murukku in circular motion directly in oil or press the murukku in a polythene sheet or in the back of ladle separately and then drop in hot oil. This way u get a nice shape. After u press the murukku , please stand a few feet away from the kadai.Sometimes , very rarely murukku may burst like seedai . If it doesn’t burst, then proceed.
  • Cook for sometime.Flip and cook for some more time till the hiss sound and bubbles ceases .Do it in medium flame.Adjust the flame whenever needed.
    pressing murukkucookingsound ceased
  • Remove and drain in a paper towel..Store in an air tight container after it cools down.
    murukku in colander
    Don’t forget to try the half cooked murukku in the last batch.For this after u drop the murukku in oil , just flip immediately and remove in 10 secs.. Eat it hot !!
    White colored , crispy thenkuzhal is ready to enjoy !!


Note

  • When u make murukku in large quantities , make the dough in batches to avoid the dough from drying.Also cover the dough with a damp cloth or a lid while cooking murukku. This helps in getting white colored murukku for all the batches. Otherwise color may vary for the last batches.
  • We have added fried gram dal and butter to get the crispness & white color . But usually fried gram dal is not added in thenkuzhal.Its purely optional.
  • Adding too much of butter makes the murukku look oily and becomes soggy very soon.Shelf life gets reduced.
  • Adding more urad dal flour or too much of roasting the urad dal results in dark colored murukku.So make sure u roast the urad dal without changing the color..
  • If u use store bought rice flour and urad dal flour , the ratio would be 8:1.No need to roast the urad dal flour if it is ready made.
  • The murukku flour should be very fine in texture otherwise it may burst while cooking. So i always sieve the flour for safer side Winking smile
  • Use enough oil for deep frying. Add more oil after few batches if necessary.
  • Drop or press the murukku only when the oil becomes hot. U can find this by dropping a pinch of flour. It rises up quickly.This is the correct heating point. Do not let the oil fume. Always keep the flame in medium for even cooking.
  • Instead of pressing in oil directly , u can try pressing it in the back of ladle greased with oil or greased polythene sheets. This way u’ll get nice shape.. 
  • After cooking when u break the murukku , u can c a hole in the middle of the murukku like  funnel. This denotes the murukku is perfect !!


COLLAGE

Catch u in my next post. Bye. Have a gr8 weekend Smile


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