LEMON AVAL | LEMON POHA – BREAKFAST RECIPES

This is a simple & healthy breakfast recipe which comes to my mind when I run short of idli/dosa batter.
I make this at least once in a week either for breakfast or for dinner. We like this very much. We usually have this topped with sesame oil. I learnt this recipe from my MIL.It can be made in jiffy..If u want to make it fluffy , please add the water quantity which I mentioned in ingredients. Add more water to make it mushy.

INGREDIENTS

Thick Aval / Thick poha – 2 cups Lemon juice – 4 tbsp ( adjust acc to tanginess of lemon) Water – 1.5 cups Turmeric powder – 1/2 tsp Curry leaves – few Asafetida / Hing – 1/2 tsp Salt – as needed To temper Sesame / gingelly oil – 2 tbsp Mustard seeds – 1 tsp Urad dal – 2 tsp Channa dal – 2 tbsp Red chillies – 2 nos Green chillies – 2 nos Coriander leaves – To garnish (optional)

METHOD

Wash the poha once or twice to remove the debris and drain the water. In a wide bowl take the poha & add lemon juice , salt , turmeric powder , hing and curry leaves. Add the mentioned amount of water ( OR ) water to soak the poha (  i.e the level of water should be 1/2 inch above poha)..Let it soak for 30 minutes. Then in a kadai , heat oil and temper with the above given ingredients in the same order. Finally add the soaked poha and mix well using a fork like ladle to avoid turning mushy. Cover & cook for 5 minutes. Serve hot. Add sesame oil before serving and enjoy!!

NOTE

Sesame oil is a must for this recipe as it gives a nice smell & taste to this recipe. It is also good for health. U can also add roasted ground nuts for crunchy taste while tempering. Please adjust the amount of lemon juice based on the tanginess of lemon. U can always add any time (even after cooking) if u require. It will be initially tangy to eat but it levels down after it is warm.. Adding coriander leaves is completely optional.

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METHI PARATHA | THEPLA

I rarely make stuffed chapathi for dinner. Though i know its very easy n quick to make , i am not doing this often.At least this year i should try more varieties n post here.Nowadays i make thepla often in my kitchen as it is the only dish i know with methi leaves;).I don't saute the leaves as it loses its nutrients.So i chop the leaves finely and add as it is.I use buttermilk instead of water as it gives mild tangy & softness to the thepla.Do try this recipe.It comes out very soft & tastes great with a simple onion raita !

INGREDIENTS
1 cup - 200ml

Wheat flour – 1 cup Methi leaves – 1/2 cup Buttermilk- as needed Jeera OR ajwain seeds – 1/2 tsp Red chilli powder – 1 tsp Dhania powder – 3/4 tsp Garam masala powder – 1/2 - 3/4 tsp Salt – As needed Cooking oil - 1 tbsp

METHOD

Remove the leaves , wash it and chop roughly. Set aside.Whisk 2 tbsp of curd in 1/2 cup of water to make buttermilk. In a wide bowl,take the flour , leaves ,cumin seeds or ajwain , red chilli powder , dhania powder , garam masala powder & salt. Mix it well. Then add the required buttermilk and a tbsp of oil to make a soft , pliable dough. Set aside for 30 mins.Then knead again for few minutes and make small balls of even size . Roll it to make a thin roti.Dust in the flour whenever necessary.Instead of rolling it , i used to pat it thin in a polythene sheet greased with oil. I have showed both the ways in pictures. Cook both sides adding little oil ..Soft n yummy theplas are ready to eat !! Serve hot with raita & pickle ..

Note

• For variations , we can saute the methi leaves till it shrinks in size & then add to flour.
• Sambar powder can used instead of red chilli pwd & dhania powder. Add 2 tsp of sambar powder for the above recipe.

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TOMATO CHUTNEY FOR IDLI/DOSA

I tried this recipe from jey's blog..I usually make tomato chutney using chana dal .This recipe is also similar to that but she used fried gram dal and garlic which made me to give a try. It was very nice with idli. . As i had less onions in my pantry , i used more tomatoes & less onion. The actual recipe suggested to use equal number of onions & tomatoes.Try any based on ur liking.

INGREDIENTS

Tomato – 2 nos Big onion – 1 no Red chillies – 4 - 5 nos ( for less spice , use 3) Fried gram dal / Pottukadalai – 2 tbsp Garlic cloves – 4 nos Salt & water – As needed To temper Cooking oil – 1 tsp Mustard seeds – 1/2 tsp Urad dal – 1/2 tsp Curry leaves - few

METHOD

Heat 1 tbsp of oil in a kadai and add the red chillies & garlic flakes.saute well and then add the sliced onions. Saute until the onions turn transparent.Then add the chopped tomatoes.Saute till tomato turns mushy. Add salt for quick saute. At last add the fried gram dal and switch off the flame. Grind to a smooth paste and temper with ingredients given above. Serve with hot idlies !!

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MASALA TEA RECIPE WITH JAGGERY | INDIAN MASALA CHAI RECIPE

Let me start this new year briskly with a masala tea post . Have you ever tried a masala chai adding jaggery instead of sugar ? This is the first time i am trying this way. I got this recipe from a cookbook. I simply loved its taste & aroma with all the spices in it. If you want , you can always replace the jaggery with sugar or honey as per your choice. Some people prefer less milk in tea. Some may like with half & half milk and water. I used more water & less milk. Adjust the quantity of milk & water as per your liking.Do try this tea , you’ll love it for sure.Lets see Indian style masala chai with jaggery with step by step pictures.

INGREDIENTS
1 cup - 240ml

Water – 1 cup Boiled milk – 1/2 cup (adjust) Tea powder – 1 tsp (I used 3 roses brand) Fennel seeds – 1/4 tsp Cinnamon – 1 inch piece Cloves – 2 nos Cardamom – 2 nos ( Open it & add seeds) Ginger – 1/2 tbsp OR 1/2 inch (crush it slightly) Jaggery – 1 tbsp OR Sugar - 2 tsp (adjust) Pepper corns -  2 nos (crushed)

METHOD

Boil water in a pan and when it starts boiling , add all the spices by crushing it slightly. Allow it to roll boil. After 3-4 mins, add the jaggery. When the jaggery is completely melted , add tea powder. As soon as you add the tea powder, water will rise. Simmer the flame & bring it to boil. Lower the flame completely. Then add milk and boil in very low flame till you get a nice color..Strain and enjoy with your favourite snacks !

NOTE

• For masala chai powder : Grind 1 inch cinnamon , 3 cloves , 3-4 cardamom , A pinch of nutmeg ,10 pepper corns , 1/2 tsp of dry ginger powder & 1/4 tsp of fennel seeds(if u like) to a fine powder , sieve & store in an air tight box..Use whenever required.

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AGATHI KEERAI PORIYAL

Usually this poriyal is prepared on Dwadesi day ( next day to vaikunta ekadesi) as a special food for people who did fasting on vaikunta ekadesi as it helps to reduce the body heat & acidity levels.. Before my marriage , my paati used to make this poriyal along with gooseberry pickle or gooseberry pachadi & avial for dwadesi . I love that feast. Yesterday I got the recipe from my mom and tried this poriyal. It was very nice and we loved it a lot.. We all know agathi keerai takes more time to cook. As my mom suggested , I pressure cooked the keerai after sauting and it was perfectly cooked...Usually toor dal is used in this poriyal but I used moong dal as it gives a nice smell.. Also I used onions which is not added on Dwadesi day. So please skip onion if you make for dwadesi..Otherwise, add small onions which gives a nice taste and flavour to this poriyal.

INGREDIENTS
 1 cup - 250ml

Agathi keerai – 1 bunch ( 1 cup ) Big onion / small onions – 1/2 cup ( finely chopped) Moong dal – 1tbsp Grated coconut – 1/4 cup Sugar – A pinch Salt & water – as needed To temper Mustard seeds – 1/2 tsp Urad dal – 1 tsp Channa dal – 1 tsp Red chillies – 2-3 nos Lime juice – few drops (optional)

METHOD

Remove the leaves from the stem , wash it & set aside. In a kadai, temper mustard seeds , urad dal & channa dal. When the dal turns golden brown add red chillies and saute for a second. Then add onions and saute till it turns transparent.. Now add the washed leaves ( keerai) , a pinch of sugar & the required salt. Saute well till the keerai shrinks.. After few minutes , add a tbsp of moong dal and saute well for a minute.Now add enough water (say 1/2 cup) and transfer the entire contents into a small box with lid and pressure cook it in high flame for 1 or 2 whistles. I dint pressure cook it directly .Remove the lid and check if there is any water..If there is any water , allow it to drain by boiling it for sometime. Otherwise, add the grated coconut , mix well and saute for few seconds..Check for salt. U can add few drops of lime juice at the end to get a tangy taste.. Serve with sambar sadam !!

NOTE

I have used more onions and dal to enhance the flavour and taste. This keerai has a mild bitter taste. Adding more coconut helps to overcome that bitterness.. We are adding sugar while sauting the leaves to avoid discoloration.. If u dont want to pressure cook the leaves , u can add water directly in the kadai and cover cook it. But it takes longer time to cook . U can also pressure cook the leaves first and then do the tempering and sautéing procedures.It tastes good in both the ways.

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KONGU CUISINE– KONGUNADU LUNCH RECIPES

Kongu Nadu is the most industrialised and prosperous region in Tamil Nadu. The Kongu region comprises of places right from Ooty to Dharapuram which includes Coimbatore, Salem and its a big list.  I worked in Kongu engineering college, Perundurai before my marriage. I have tasted some of their foods during my stay in Perundurai, Erode. 

As I have an interest to try other area foods, Kongu recipes were in my try list for a long time. I have bookmarked some recipes from different blogs and I gave a try. Kongu foods has more of coconut and pulses in many dishes and most of the recipes were made using freshly ground spices.. So it has a nice aroma and taste. The best thing is they use very less oil in their recipes. 

For non-veg lovers, there are a lot more recipes to try. As a vegetarian, I found these recipes are simple to try and makes a perfect meal. The most popular recipe among these is arisi paruppu sadam. I saw different versions in many blogs and long back I tried it with just sambar powder but somehow we dint like that taste. May be their sambar powder is different from mine and I missed the aroma. So this time I tried it from valarmathi’s blog in which she suggested to use freshly ground spices. It was very nice and had a nice flavour. 

Also I tried poondu kuzhambu from her blog which is very easy to prepare. We loved its taste. In addition to this, I tried potato fry from ramya’s blog and paruppu keerai from plantain leaf. To complete the meal, I made ilaneer payasam. This time I dint add condensed milk. Still there is a big list of recipes like kollu masiyal, kootu etc to try.  I’ll make one by one and post here.

ARISI PARUPPU SADAM

My mom makes Tirunelveli special thuvaram paruppu sadam. The taste of arisi paruppu sadam reminded my mom’s recipe..We  enjoyed this rice with vadagam/vathal & potato fry..

INGREDIENTS
1 cup - 200ml

Rice – 1/2 cup ( steamed rice/ boiled rice / puzhungal arisi) Water – 1.5 cups ( add as per your rice) ( I used 1:3 ratio, please use the ratio you follow in your daily cooking ) Toor Dhal  - 1/8 cup i.e. 2 tbsp Onion – 1 no (medium , slice cut) Tomato – 1/2 no (finely chopped) Coriander leaves – few ( to garnish) Turmeric powder- 1/4 tsp Cashew nuts - few (optional) To temper: Oil –1 tbsp Mustard seeds - 1 tsp To grind Garlic - 3 cloves Dry Red Chilli – 2-3 nos Curry leaves – few Cumin seeds – 1/2 tsp Black Pepper Corns - 1/4 tsp

METHOD

Grind the ingredients said above to a coarse paste adding water and keep aside. Wash Rice and dal. Soak for 15 mins. Heat oil in a pressure cooker & add mustard seeds to it and allow it to splutter. Then add the onions and fry until golden brown. Now add chopped tomatoes to it and fry till the tomatoes are mushy.Then add the ground paste to it and fry till the raw smell goes. Now add rice and dal to it and add water. Now add turmeric powder, coriander leaves and salt. Pressure cook for 2 or 3 whistles. Fry the cashew nuts in ghee and add to the rice and serve.

As valarmathi suggested, I enjoyed this rice with vathal/appalam and potato fry.. This rice tastes good with potato chips too..

POONDU KUZHAMBU/ GARLIC GRAVY

Its very easy to prepare and a simple recipe.!! Thank you so much valar.

INGREDIENTS

Garlic cloves – 1/4 cup Big or small Onion, chopped – few pieces Tomato – 1 no ( small, chopped ) Tamarind – Big gooseberry sized Red Chillies – 2 nos Turmeric powder - 1/4 tsp Coriander powder – 1.5 tsp Chilly Powder - 3/4 tsp Coriander leaves – few ( optional) Jaggery –a pinch (optional) Oil – 2 tsp Mustard seeds – 1 tsp Salt & water – as needed

METHOD

Soak tamarind in water and extract a cup of tamarind juice from it and keep aside. Heat oil in a pan, add mustard seeds to it, after it splutters add pinched red chillies to it. Add the chopped onions and garlic fry till they are golden brown. Then add tomatoes and fry till they become soft. Now add turmeric powder, chilli powder and coriander powder to it and mix well. Then add tamarind juice, water and salt to it. Add  jaggery if you use. Cook the gravy till it becomes thick and garlic are soft. Garnish with coriander leaves and serve !!

PARUPPU KEERAI

It tasted more like dal palak. It was a nice combo for poondu kuzhambu..

INGREDIENTS

Greens / Spinach – 1 cup chopped  ( I used arai keerai) Toor dal  – 1/3 cup (you can use split pigeon peas or yellow lentils) Turmeric powder – 1/4 tsp Oil – a drop Onion – 1 no (medium chopped) Garlic --- 6 cloves ( chopped) Green chillies – 2 nos (slit) Pepper powder – 1/2 tsp Salt to taste For seasoning Oil – 1 tsp Mustard seeds – 1/2 tsp Cumin seeds – 1/4 tsp Asafetida – 1/8 tsp Curry leaves – few

METHOD

Pressure cook dal adding turmeric powder & oil. Mash the dal and set aside. In a kadai, temper all the ingredients and add the chopped onion, garlic cloves. green chillies and saute well. Now add the washed & chopped green and saute for sometime. Add water and cover cook till the greens are cooked well. Then add pepper powder, cooked dal and required water, salt. Allow it to boil for few seconds, remove & serve hot !

POTATO BRINJAL FRY

For this recipe, Ramya used brinjal & potato.  As my hubby doesn't like brinjal , I used potatoes alone. I din't use much oil , first I roasted potatoes in little oil and I added little water to cook them.. It was not much oily and was tasty too..

INGREDIENTS

Potato – 3 nos (medium sized , cut into pieces) Brinjal - 1 (chop into small cubes) Big onion – 1 no, chopped ( original recipe used small onions ) Sambar powder – 1-2 tsp Grated coconut / dry coconut – 2 tsp Salt – as per taste To temper Oil – 2 tbsp Mustard seeds – 1/2 tsp Channa dhal – 1 tsp Green chilli - 1 no( finely chopped.) coriander leaves for garnishing.

METHOD

Heat oil in a pan and once its hot, add the mustard seeds. When it splutters, add the chana dal. Saute until it turns light brown in color and then add onions. Fry till transparent. Add the chilli, curry leaves and turmeric powder and saute well. Now add the potato pieces and sambar powder /red chilli powder and the salt needed and cook it covered until the potatoes are cooked by sprinkling little water ( If you don’t want to add water, add more oil and allow it to roast and cook in oil itself) Just before turning off the flame, add the grated coconut and gently stir. Garnish with coriander leaves. Serve it hot.

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