GUACAMOLE– MEXICAN AVACADO DIP |AVACADO RECIPES

I wanted to try avocado dip for long time. I was looking for tortilla chips & nachos here.Last week i got a pack of nachos and i immediately tried this dip..This one is easy to make, healthy n tasty too..I referred the recipe here..Now, without this dip, we are not able to eat nachos . I’ve given few tips at the end about how to buy good avocados . Its for beginners. Please go through it.For health benefits , please click here..

 

INGREDIENTS

Ripe avacado – 1 no Big onion – 2 nos Green chilli – 1-2 nos Tomato – 1 no  ( Deseed and chop) Lemon juice – 1.5 – 2  tsp Coriander leaves – 2 tbsp Salt – As needed. Pepper powder – 1/2 tsp ( adjust)

METHOD

Cut the avocado in half and remove the seed & take the pulp using a spoon & discard the skin. Using a fork, mash the avocado roughly. Don’t overdo it.It should be little chunky. Chop the onions,  green chillies , coriander leaves very finely. Now in a big bowl , take all the finely chopped veggies except tomato. Mix everything and add the avocado pulp. Mix little. Close the bowl with a plastic wrap or lid & refrigerate it until use. When u r about to serve , chop the tomatoes finely and add it to the dip.Mix well, check for salt and spice . Serve with nachos or tortilla !!

 

 

 

NOTE

I have given the quantity of ingredients as per our liking. Please add or subtract them as per ur wish Chilling tomatoes changes the taste of the dip. So please don’t chop or add to dip until ready to serve .. Always keep the guacamole mixture wrapped or covered to prevent oxidation and change of color. Refrigerate until ready or make it fresh n eat.

 

TIPS

How to buy good avacados source: http://www.avocadocentral.com/how-to/how-to-pick-how-to-buy-avocados http://www.wikihow.com/Buy-a-Good-Avocado There are varieties of avacados available in the market. They are Hass, Lamb Hass, Gwen, Reed, or Sharwil , Bacon and Zutano.. Bacon and Zutano varieties are light in flavor. Others have a nutty taste. Good avacados can be first identified by its color.Ripe avacado looks dark green to black in color.. Some varieties look light green in color. When you want to examine them. Take an avacado and keep it in ur palm. Just press it lightly.Do not use ur finger tips as it may bruise them. If it gives slightly , it is ready to eat. If it is over ripe, pressing them gives a mushy feeling and ur fnger may sink into the skin.  If the skin is hard to touch and if it doesn’t give , the avacado is not ripe yet. If u planning to keep it for somedays, u can buy the unripe avacado , wrap it in a paper and keep it for 4-5 days to ripen.It can be kept in room temperature. Avocados can be stored in a refrigerator until eaten to slow the ripening process. Avocados with the highest oil content are the Hass, Pinkerton, Sharwil and Fuerte varieties. This buying method may be useful for people who plan to use avocado oil for health and diet or skin and beauty purposes.

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BABY CORN STIR FRY - TWO VERSIONS | BABY CORN RECIPES

This is a simple stir fry which goes well for rice n roti. I got this idea from my neighbour. I have given two versions .. One is my version in which i followed the method of potato curry and the second one is my neighbours' version which is purely a south Indian style . Based on ur liking, try any. Both tastes good .. I pressure cooked the baby corn to ensure proper cooking but that step is purely optional. We can just saute the baby corns, cover and cook by sprinkling little water as my neighbour suggested..

INGREDIENTS

Baby corn – 8-10 nos Big onion – 1 no (finely chopped) Ginger – 1 inch (-do-) Garlic cloves – 6 nos ( –do-) Red chilly powder / Sambhar powder –3/4 - 1 tsp Garam masala powder - 1/2 tsp Salt & water – as needed Lemon juice – 1/2 tsp ( adjust) Curry leaves – few Coriander leaves – few To Temper: Olive oil / cooking oil – 1 tbsp Mustard seeds – 1/2 tsp Jeera – 1/2 tsp

METHOD

Pressure cook baby corn for 1 whistle..Set aside. In a kadai , heat oil and add the mustard seeds & jeera, once they start to splutter , add onions,ginger & garlic pieces,curry leaves. Saute well. Add little turmeric powder, salt and mix well. Now add the sambhar/ red chilly powder. mix well. Finally add the cut baby corn slices. Saute well for few mins . Add coriander leaves , lemon juice and remove.. Serve hot with rice n roti!!

 

NOTE

Ginger&garlic paste can be used instead of ginger , garlic pieces. Baby corn need not be pressure cooked. Instead it can be sauteed in oil & cooked by covering it in the kadai sprinkling little water in between.. Tomatoes can be used instead of lemon juice..

BABY CORN STIR FRY – VERSION 2

INGREDIENTS

Baby corn – 8-10 nos Big onion – 1 no (finely chopped ) (optional) Salt – as needed Turmeric powder – 1/4 tsp To grind: Grated coconut – 1/4 cup Green or Red chillies – 3 nos Jeera – 1/2 tsp To temper: Oil – 1 tbsp Mustard seeds – 1/2 tsp Urad dal – 1/2 tsp Curry leaves - few

METHOD

Grind the items given under “to grind” without adding water. Cut the baby corn into lengthy 1 inch strips. In a kadai , heat oil and splutter mustard seeds, jeera & curry leaves.Saute onions if u use them.. Add the baby corn and saute well. Now add the ground coconut , turmeric powder & salt. Saute till the raw smell emanates. sprinkle little water , mix well. Cover & cook till the baby corn is done. Add water whenever necessary. Always keep the flame in medium & stir well every now & then to avoid burning. After the baby corn is cooked well, add fresh coriander leaves & remove. Serve hot  with rice!

KITCHEN CLINIC

Baby corns and its Health Benefits About Baby corn Baby corn is a small cereal of wonder , tastes heavenly as well as comes with loads of nutrition. Baby corns are wholesome and are a versatile food which can blend with various spices, herbs and nuts.  Baby corn comes out delicious and tasty in any dish you try from any cuisine.This can also be used as a dressing for the salads, which then becomes a delicacy.Baby corns are a gold mine of nutrients and has the power to give you more than enough resistance against diseases and infections  as well as rejuvenating the body of the toxins. Attributes of Baby corn Baby corns are tender  and young fruits of  the maize plants which are plucked well before the harvest time before the fertilization of the corns. Baby corns can be consumed either as  afresh vegetable or as frozen in cans as preserved. They are canned in a solution of 3% brine, 2% sugar and 0.3%citric acid. The baby corns are about 10 cms long, 1 - 1.5 cms thick and about 7-8 grams in weight. the colour of the baby corns will be between creamish to light yellow and has a regular row arrangement. The ears of baby corn are used in pickles, and salads, which with their crunchy taste  makes the dish tasty, delicious, mouth watering as well as wholesome. This vegetable is eaten all over the world for the taste and nutrition it provides. Nutrition in baby corns Baby Corns are comparable to other vegetables like cauliflower, cabbage, tomato, lady's fingers ,spinach, French beans and brinjals. They have 86- 100 grams of Phosphorous.. It is a low caloried vegetable It is low in Cholesterol It is rich in fibre content Free from the residual effect of the pesticides It is an organic food since the edible portion is covered by many layers and so protected from pesticides Health benefits of baby corns Corn is a rich source of many essential nutrients and fibre. A meal rich in corn can go a long way in protecting yourself against many diseases and ailments. Baby Corns have complex carbohydrate which provides a steady stream of energy through out the day It is a good source of soluble fibre and cooked Sweet corn is said to have anti oxidant which is supposed to prevent cancers and Heart diseases. Source:http://lathascorner.blogspot.in/2010/09/babycorns-and-its-health-benefits.html

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INSTANT OATS DOSA |OATS RECIPES

I make this dosa once in a week.This dosa will be crispy in the edges and soft in the middle. The crispness of this dosa lies in the consistency of batter like rava dosa.Adding more water makes it look dry.So add the water correctly.Wheat flour & oats gives the softness.. Do try this healthy dosa for breakfast or dinner. It tastes great with coconut chutney. I tried idly podi using horse gram as an accompaniment for this dosa which i’ll post soon ..Make this dosa & serve immediately for better taste. Oats tastes the best when it is eaten hot ;)

 

INGREDIENTS

Powdered oats – 1/4 cup  ( i use quaker quick oats) Wheat flour – 1/4 cup Rice flour – 1/8 cup Sooji/rava – 3 tbsp Pepper corns – 1 tsp Jeera – 1.5 tsp Ginger – 1 inch  (chop finely) Curry leaves – few Coriander leaves – few Sour buttermilk – 1/4 cup OR sour curd - 2 tbsp Salt & water – as needed. Big onion – 1 no (finely chopped – optional) ( i don’t use)

METHOD

Powder the oats and mix with all other flours together adding the required salt .. ( Dry roast the oats before powdering them is optional) Add the pepper corns, jeera , chopped ginger , curry leaves and coriander leaves. Add the sour butter milk , salt and mix well..Add the required water to adjust the batter consistency. Heat the dosa tawa and sprinkle little oil .. Then pour the batter in a circular motion from the corner towards the center. Fill the gaps by sprinkling more batter. Drizzle little oil around the dosa and keep the flame high for few secs. The corners of dosa will lift automatically. Now flip the dosa and reduce the flame. Cook for sometime and remove. Enjoy with any chutney or podi !!

NOTE

I usually dry roast the oats for few mins and then powder it.This time i powdered without roasting which also tasted good.So roasting is optional but it gives an additional flavour. Adding finely chopped onions is purely optional. I don’t add it. U can also add crushed pepper corns instead of adding whole ones. U can make this dosa by adding rice flour & sooji along with oats. Ragi flour can also be added instead of sooji to get the crispness.This makes the dosa healthier but the color of the dosa will be black. Batter should be watery . If u make the first dosa, u’ll get to know how much water has to be added to get crispy dosas. Add water and adjust the salt .

KITCHEN CLINIC

We all are well aware that oats is a very healthy and nutritious food and as breakfast is the most vital meal of the day, the perfect way to start it would be with a bowl of oats. There is no doubt that oatmeal has been ranked as one of the best foods which can fight against cholesterol and a single bowl of oatmeal contains several vital nutrients such as complex carbohydrates, B vitamins, fiber, and minerals such as phosphorous, iron, selenium, and calcium. Oats was originally only cultivated in Southern Europe almost 5000 years ago and it has also been described by Hippocrates as a very refreshing porridge which also helps in hydration. Most of us know only about the high fiber content of Oats but there are vast benefits related to this which are as follows: 1) Lowers Cholesterol – There is a soluble fiber which is present in oats and this is called as the Beta-glucans which has proved to lower the blood cholesterol which ultimately reduces the risk of cardiovascular diseases. Studies has shown us that a bowl of oats a day reduces your cardiovascular risk by at least 10 percent. 2) Reduces high blood sugar – Oats falls under the category of low glycemic index food and since it is high in fiber content it helps to normalize blood sugar spikes and diabetes patients can certainly benefit from a breakfast of oatmeal everyday. 3) Revving up the Immune system – Oats also contains selenium and vitamin E which certainly enhances the body’s immune system response to bacterial infections and thus this makes it a perfect food for the flu season and the zinc present in oats not only aids in metabolism but also helps in healing wounds and in cell regeneration. 4) Weight Loss – The soluble fiber in oats can delay the emptying of the stomach which ultimately aids in weight loss. Since oats is low in fat content as well, it will certainly not add up to your weight. 5) Protein source – There is a higher concentration of well-balanced protein in oats compared to the other cereals and also the quality of protein found in oats is of a much superior quality to that of the proteins found in wheat. Proteins in oats helps to build, repair, maintain all body tissues and also provides necessary body energy. Source: http://oatsbenefits.com/oats-benefits/

 

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KOZHUKATTAI – STEP BY STEP RECIPES | GANESH CHATHURTHI RECIPES

    

             

Happy Ganesh chathurthi to all my blogger friends. Hope u all had a great celebration.. For the past one week I have seen all the blogs filled with kozhukattai posts I was not able to do it. Now not too late ,i am posting the recipes of kozhukattai with a picture of celebration @ our home .. I’ve given the recipes of ellu pooranam , sweet pooranam & ulundhu kozhukattai which we make every year for chathurthi.. I learnt all these recipes from my MIL. ..Usually we make processed rice flour @home for the outer covering. This time i made the job easier with store bought rice flour . I have given some tips at the end of the post to get crack free kozhukattai . Hope it will be useful..Do try these recipes , enjoy and get the blessings from Lord Ganesh !!

Now coming to recipes,

 

 

FOR OUTER COVERING

INGREDIENTS

Rice flour – 1 cup Water – 1 + 1/3 cup  or (little less , may be minus 1 tbsp .., It depends on the flour..) Oil – 1 tsp Salt –  1/2 tsp

 

METHOD

In a broad bowl , take the flour and add the salt.Mix well and set aside. Now in a bowl, take the required water and add a tsp of sesame oil. Let it boil for few seconds in high flame.When it starts to roll boil, switch off the flame and add the water to the flour little by little. Mix the flour with a wooden ladle. Add more water if required. Mix well and make a whole mass like chapatti dough. (initially u need a ladle to mix but when the dough becomes warm, mix it well with ur hands to make a soft , non- sticky dough..) Apply a tsp of sesame oil over the dough to cover it. ( this prevents the dough from drying) .Cover it with a lid or wet cloth and set aside.  Always make the pooranam first & then make the outer covering..

 

ELLU KOZHUKATTAI

 

ELLU POORANAM

 

Black sesame seeds – 2 tbsp Powdered jaggery – 3 tbsp Grated coconut – 2 tbsp Water – Little to cover the jaggery Salt – a pinch

 

METHOD

 

In a kadai , dry roast the sesame seeds till it splutter with a nice smell.Crush it coarsely using a mortar&pestle or in mixie. (In mixie , pulse once.. ) In a bowl, take the powdered jaggery and cover it with little water ( say 2-3 tbsp) After it melts , strain the impurities and then add the grated coconut. The jaggery mixture starts to boil and it becomes frothy. Switch off the flame and add the crushed sesame seeds. Mix well and make small balls ( when it is warm) by greasing ur hands with sesame oil.

 

 

TO MAKE ELLU POORANA KOZHUKATTAI

 

Take a big gooseberry sized ball from the dough and roll it by greasing ur hands. Pat it with ur palm and make it flat like a thattuvadai. Keep the ellu poorana ball in the center and bring all the corners towards the center and make a coconut shape.( Grease ur hands with oil whenever required) Follow the same for all the sesame seeds balls.

 

 

SWEET POORANAM | KADALAI PARUPPU POORANAM |

 

DAL POORANAM | THENGAI POORANAM

 

 

INGREDIENTS

To make 10 kozhukattai

Channa dal \ Kadalai paruppu – 1/4 cup Powdered jaggery –  1/4  - 1/2 cup ( 1/4 cup + 2 tbsp) Grated coconut – 1/5 cup Cardamom – 3 nos (powdered) Water – little to cover the jaggery ( may be 2 tbsp) Salt – a pinch

 

METHOD

Pressure cook channa dal by adding the required water and a drop of oil.Drain the water . Grind it to make a paste without adding water and set aside. In a bowl, take the powdered jaggery and add little water to cover it.When its melted , strain to remove impurities. Then again boil the syrup for few mins.It will become frothy , now add the grated coconut and mix well for few secs.( please do not add water, the coconut itself leaves water which will be enough.) Then add the pasted channa dal and mix well. Add the cardamom powder too.Mix well until the mixture leaves the sides and becomes a thick whole mass. ( Do not add water while adding the dal paste because the lesser u add the water , sooner the pooranam will start to leave the sides and becomes thick.. Stuffing will be ready) Make small balls out of the stuffing and keep ready. The unused stuffing can be refrigerated and used for 10 days.

 

 

TO MAKE SWEET POORANAM KOZHUKATTAI

 

I Used a ready made kozhukattai mould  to make a good shape. U can also try the shape which i mentioned under ellu kozhukattai to make coconut shape. I’ve explained using mould here. Take the mould, open it and grease it with gingely oil. Now close the mould and press it with ur left hand fingers. Take a small ball from the outer covering dough and keep it inside the mould. Just spread it all the sides till 3/4 of the mould by keeping the center empty. Now place the dal pooran ball in the center.Take a small berry sized ball and place it on the top of the dal pooranam and close it well. Now open the mould , u’ll get a nicely shaped kozhukattai. Follow the same for the remaining .. Steam it in idly pot for 10  mins and enjoy !!

 

 

NOTE:

• The same pooranam can be done using coconut alone. For that,channa dal is not needed.
• Just make the jaggery syrup , add the grated coconut , cardamom powder & mix till it leaves the sides.
• Remove & stuff it using the above said procedure.
• For thengai pooranam , jaggery can be less.ie 1:1 would be enough.

 

ULUNDHU KOZHUKATTAI / SPICY URAD DAL KOZHUKATTAI

 

 

 

Ulundhu pooranam

 

INGREDIENTS

Urad dal – 1/4 cup Green chillies – 2-3 nos Ginger – 1/2 inch piece Grated coconut -  1/5 cup Asafetida / hing – 1/4 tsp Salt – as needed to temper Mustard seeds – 1/2 tsp Urad dal – 1/2 tsp curry leaves – few Hing – a pinch

 

METHOD

Soak urad dal in water for 30 mins .Drain the water and grind it along with green chillies , hing , ginger and salt to a coarse paste without adding water. (just run the mixie once or twice) In a idly pot , grease the idly plate and spread the ground urad dal mixture. Steam it for 10 – 15 mins. After it cools down , crumble the mixture using ur hands and keep it ready. In a kadai , temper the mustard seeds , urad dal and curry leave with a pinch of hing., Then add the crumbled urad dal mixture and mix well. Finally add the grated coconut , mix well and switch off the flame.

 

 

TO MAKE ULUNDHU KOZHUKATTAI

Take a big gooseberry sized ball of outer covering and press it with ur palm to flatten it. Keep the filling in the center and fold one side to make a semi circle. Fold the edges towards inside to decorate it or leave it as it is ! Steam in idly pot for 10 mins and remove.

 

 

 

 

 

TIPS FOR MAKING KOZHUKATTAI WITHOUT CRACKS

 

Use good quality rice flour. If u r planning to make by grinding rice, buy raw rice ( in tamil nadu we call as “maavu arisi) ie. the rice used for making rice flour..Its a different quality , not the one we use for pongal.It is cheaper in cost too.. Always add the required water while making the dough.If the dough becomes sticky or dry , u’ll get cracks. Keep the unused dough covered with a wet cloth or a lid while u make modakam. Its always better to prepare the outer covering after making pooranams/ stuffings to prevent the dough sitting for long time. U can refrigerate the unused dough be keeping in an air tight box & use the next day or the same evening. Pooranam can be prepared the previous day and refrigerated. Apply sesame/gingely oil in ur hands every time when u make the shape. Last but not the least , do not cook the kozhukattai in idly pot for long time which may lead to cracks.( maximum of 8-10 mins is enough) Always place the idly plate filled with kozhukattai after the water in the idly pot starts boiling.. This helps for quick cooking & also the kozhukattai remains white in color and crack free.. U can identify the cooked kozhukattai by its shining look.. Always remove the kozhukattai after it cools down completely. Do not remove when it is hot. Kozhukattai may break.

 

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