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October 20, 2011

Oats Kara Paniyaram Using Leftover Idli/Dosa Batter

                                      oats paniyaram

Nowadays i am making oats buttermilk porridge and oats- wheat rava idly for my hubby very often. I wanted to try some other simple and yummy dish with oats. Last weekend i tried this for our breakfast . I got this recipe from aval vikatan supplementary. It was very nice. The actual recipe called for grinding , fermenting and all. But i made an instant paniyaram with little left over idli/dosa batter. The taste was awesome. It was like the usual one we make with idli batter.We loved it. Try this and let me know.I’ve also written the actual recipe at the end of the post.Please have a look at it.
INGREDIENTS
  • Quaker quick oats – 1/4 cup
  • Idly / dosa batter – 1/4 cup
  • Salt & water – As needed
To temper
  • Olive oil/ Cooking oil – 1 tsp
  • Mustard seeds – 1/4 tsp
  • Urad dal – 1/2 tsp
  • Channa dal – 1/2 tsp
  • Big onion – 1 no (chopped finely)
  • Green chilly – 1 no (-do-)
  • Ginger – 1 small piece
  • Curry leaves – a few
SOUR CURD – 1.5 TSP (OPTIONAL)

METHOD
  • Dry roast oats for few minutes and grind to make a fine powder.
  • Mix  idly batter and powdered oats with the required salt and water. The batter should not be too thick.
  • Temper all the items given above and mix in the batter.
  • Take a non-stick paniyaram pan and pour the batter. Drizzle little oil if necessary.
  • Cover and cook for sometime. Flip and cook the other side for few mins.
Delicious oats paniyaram is ready to savour with coconut chutney or any other chutney of ur choice !!

NOTE
  1. This paniyaram would be very soft inside . So dont think its uncooked. It cooks very fast just like our normal paniyaram . Just cover and cook in sim fire for sometime. Its enough.
  2. I dont like the smell of oats to be dominant here . So i’ve added equal quantity of oats and idly batter. U can lesser the amount of idli batter and try.
  3. Sometimes the sourness of batter may reduce if u add oats. Add little sour curd if needed.

ACTUAL RECIPE GIVEN IN THE BOOK
  • Quaker quick Oats– 1 cup
  • Urad dal – 1/2 cup
  • Salt & water – as needed
To temper :
The same ingredients as mentioned above.
METHOD
  • Soak the urad dal for 30 mins and grind with oats in a mixie .
  • Leave it for 4 –5 hrs for fermentation. If u feel the batter is not sour , add little curd to it. Now make the paniyaram with seasoning as mentioned above


oats paniyaram 1


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100 DIWALI SWEET RECIPES FROM INDUS LADIES- MOST AWAITED E-BOOK IS PUBLISHED

                                                             diwali-banner-300x250 (1)

I think i am the last one to write about this most eagerly awaited e-book from Indus ladies .U can download this e-book here . There are so many wonderful , unique recipes being published.I am elated that my BOONDHI LADOO recipe is also featured in this book :) Thanks a lot INDUS LADIES !!
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October 16, 2011

Ulundhu Kali / Urad Dal Kali Recipe - Tirunelveli Style

ulundhu kali recipe

I hope many of you (ladies) would have tasted this ulundhu kali at the time of puberty. Today I have shared this ulundhu kali recipe learning from my aachi in Tirunelveli / Nellai.  People usually make this ulundu kali using black urad dal with skin and palm jaggery(Karupatti in Tamil) as it is supposed to be more healthy. In Tamil nadu , our grand mothers used to give this for the teen aged girls to make the bones strong especially hip bones. When my Tiruenlveli aachi gave this for me, I have literally cried a lot to eat this. But now I know its importance. Nowadays at this early age (30+), we get pains in joints and back very often. We are not able to bend continuously for sometime. We get pain in spine. This shows the weakness of our bones. Urad dal helps to strengthen the bones. 

Apart from this, urad dal has lots of other health benefits too. So its better to have urad dal in our regular diet to avoid all these problems. Apart from eating idli/dosa and vada, I feel this is also a good choice of including urad dal in our daily diet..So lets see how to make this ulundu kali/Urad dal kali at home.

INGREDIENTS
  • URAD DAL – 1/2 cup
  • JAGGERY or PALM JAGGERY – 1/2 cup
  • GINGELY OIL – 1/4 cup
  • CARDAMOM SEEDS – 2 NOS (optional)
  • WATER – 2 cups

METHOD
  • In a kadai, dry roast the urad dal till you get a nice flavor. Powder it in a mixie adding cardamom seeds. Store it in an air tight container.
  • Now take 4 tbsp of urad dal powder in a bowl and mix 2 cups of water.
  • Cook the urad dal for 7-8 mins. It thickens. Stir well for sometime and make sure there are no lumps formed. 
  • Now add the powdered jaggery and mix well. Keep the fire in low flame. Allow it to boil till the raw smell of jaggery emanates. (You can also melt the jaggery, strain the syrup and add to urad dal). 
  • Add the gingely oil  in 1 tbsp at regular intervals and stir well. Kali absorbs all the oil. Keep mixing in low to medium flame. At one stage, it thickens and leaves the pan completely. It starts to leave little oil in the corners. 
  • U’ll get a glossy, sliding non sticky kali is ready to enjoy .
Delicious , healthy uluthankali is ready to eat !!

NOTE
  • If you use palm jaggery instead of jaggery , dissolve in water and make a syrup. Strain and use.
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October 3, 2011

MIXED FRUITS AND VEGETABLE SALAD WITH SPROUTS

I wanted to make a simple , healthy salad with sprouts, mixed vegetables and fruits for a long time. I googled so many basic salad recipes and came out with my version.Here i used grated beetroot .So the color of beetroot dominates here. Otherwise it would be a colorful salad to attract ur kids. Make ur choice of adding or omitting the veggies and fruits given in this recipe.
SPROUTS SALAD

INGREDIENTS
For 1 person
    • Sprouted green gram - 1 handful
    • Carrot - 1 no(grated)
    • Beetroot - 1/2 no ( grated) (optional)
    • Big onion - 1/2 no (chop finely)
    • Cabbage - Few leaves ( chop finely)
    • Pomegranate - 1 handful
    • Guava - 1/2 no ( Chop into squares)
    • Coriander leaves - A few
    • Lime juice  - Few drops
    • Pepper powder - 1/2 tsp
    • Salt - As needed
METHOD
  • Take a wide bowl and mix all the ingredients given above. Squeeze a few drops of lime juice. Mix well and serve !!

Variations
  1. Add two pinches of chat masala to the above recipe to give a nice flavor. But adjust the salt as chat masala contains salt.
  2. U can also add chopped tomato pieces and cucumber pieces when u want to serve instantly otherwise the salad may become watery. 
  3. I usually pack the above salad for my hubby's lunch box without tomato and cucumber.
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September 13, 2011

PARUPPU THOGAYAL RECIPE


Paruppu-thogayal

This is my husband's favorite thogayal. It tastes the best when paired with vatral kuzhambu . Its is a delectable combination.

INGREDIENTS
1 cup - 200ml
  • Moong dal - 1/8 cup ( 2 tbsp)
  • Toor dal - 1/8 cup (2 tbsp)
  • Red chilly - 1 no
  • Grated coconut - 1 tbsp 
  • Pepper corns - 1/2-1 tsp ( adjust)
  • Garlic cloves - 6 nos
  • Salt - As reqd
METHOD
  • Take a kadai and add a tbsp of oil. Fry the dals along with red chillies.
  • Once its cool, grind adding salt , grated coconut and little water to make a paste.
  • Crush the pepper corns and garlic cloves using a mortar n pestle,add to this thogayal & run the mixie.
  • Add little water if required to bring the desired consistency.
Mix with plain rice adding sesame oil ..Enjoy !!



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August 29, 2011

Poricha Kuzhambu Recipe - Raw Mango, Drumstick Gravy

I learnt this from my MIL. Usually we make this gravy only with drumstick. But during mango season , we make this combination. It tastes great with the excellent flavor of mango. If u don't get sour raw mango ,no problem , u can try this with drumstick alone by adding little tamarind extract to get the tangy taste. We mix this gravy in plain rice with little ghee.Here i've used Vengaya vadagam for seasoning.I think most of u may not have/aware of this. So i've given the ingredients below to replace vadagam.
Try this simple & delicious poricha kuzhambu. Iam sure u'll love it and start to make it often.

MANGO PORICHA KULAMBU

 INGREDIENTS
  • Raw mango - 1 no ( Medium sized) (cut into cubes as shown in the above picture)
  • Drumstick - 2 nos
  • Moong dal - 3 tbsp
  • Sambar powder - 2 tsp
  • Salt & water- As needed
To grind:
  • Grated coconut - 3 tbsp
  • Water - As needed.
To temper:( to replace vadagam)
  • Mustard seeds - 1/4 tsp
  • Urad dal - 1/4 tsp
  • Jeera - 1/4 tsp
  • Small onion - 10 nos ( cut into small pieces)
  • Curry leaves - a few (finely chopped)
  • Cooking oil - 1 tbsp
METHOD
  • Pressure cook moong dal by adding a pinch of turmeric powder and a drop of oil. Mash it and set aside.
  • Now in a bowl , take the drumstick pieces.Add the required water & cover cook. When it is half cooked, add the cubed mango pieces and add more water if necessary. Once it starts to boil , add the sambhar powder, salt  & cooked moong dal. Cover cook till mangoes & drumstick pieces get cooked.{Make sure the mango pieces should not be mushy and dissolved in the gravy}.
  • Now grind the grated coconut adding little water to make a smooth paste.
  • Mix this paste to the gravy and allow it to boil for sometime. If u feel the gravy is too thick, add water to bring the consistency. (In this step , check the salt & spice, add if needed)
  • Suppose if the gravy is too watery after adding the coconut paste , u can add a little amount of rice flour to make the gravy thick.But this step is purely optional.
  • At last , season the gravy with vengaaya vadagam or the above mentioned items. If u use the above said items for tempering, saute till everything turns golden brown. This gives a spl flavor to the gravy.
ENJOY MIXNG WITH HOT PLAIN RICE & A DROP OF GHEE OR SERVE AS A  SIDE DISH FOR VATRAL KUZHAMBU / SAMBAR RICE.

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