Oats Kara Kozhukattai Recipe

My Belated Vinayakar chathurthi wishes to all ..Hope u all celebrated well by offering  kozhukattai & sundal ..Now coming to the post,
I always make oats dosa for my husband.Last week ,for a change i tried oats kozhukattai ..I got the recipe from a cookbook.I made some changes to the actual recipe and tried for breakfast..It was good.A good replacement for oats dosa and porridge .I am glad in sending this to EC’s WYF – Break fast event .

For 10 – 12 nos :
Ingredients :

• Quick Oats – 1/2 cup
• Red chilly – 2 nos (pinch into two )
• Curry leaves – a sprig
• Coconut pieces – a few (cut into very small pieces )
• Mustard seeds – 1/2 tsp
• Urad dal – 1 tsp
• Channa dal – 1 tsp
• Hing – 2 –3 pinches
• Salt & water – as needed
• Oil – 1 tsp

Method :

• Heat a kadai and dry roast the oats till nice aroma arises.. It may take 3-5 mins..
• Coarse grind (Run the mixie once r twice )the roasted oats and transfer into a bowl..
• In the kadai , add 1 tsp of oil and season with mustard seeds , urad dal , red chilly , curry leaves and a pinch of hing.
• Add the coconut pieces to it and fry for a minute.
• Mix the seasoned items with the ground oats along with the remaining hing.
• Add salt & water to knead like a chapatti dough.
• Then make small balls or ur desired shape to make kozhukattai and steam in idly pot for 8- 10 mins.

Hot & spicy oats kozhukattai is ready to serve !! Tastes the best when hot.
No side dish is required!!If needed , u can serve with coconut chutney !!

VARIATIONS :

• Instead of coarse grinding the oats , u can grind it to make a powder and prepare the same .
• If  u want, u can add equal amount of rice flour to the ground oats and make kozhukattai.

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Matka Kulfi - Ice Cream Recipes

I still remember the days  i ran behind the Bombay kulfi walahs to buy mouth watering , 1 rupee , cone shaped kulfis..I  really crave for those kulfis now …Last month we had been to my native and there i tasted Matka kulfi ,  my hubby’s favourite..After tasting it, i got an idea to try my own.So I washed those matkas and took home ..I tried and Yes,I got the same taste..My husband was very happy when i prepared this for him..Generally, Kulfis are prepared using a combination of condensed, evaporated and whole Milk..But i prepared in a very simple way..Here is the recipe,

Ingredients

• Milk – 500 ml
• Sugar – 2 –3 tbsp (adjust )
• Cardamom powder – 3  - 4 pods (powdered )
• Saffron threads -  few
• Almonds and pistachios – Few (finely chopped )

Method

• Take the milk in a Microwave safe wide bowl  .The bowl should accommodate at least two litres of milk to avoid spill over.Please see to it..
• Microwave high for 10 minutes..Remove the bowl and stir well.If u want u can remove and collect the skin( paal aadai), blend it at the end to a paste and add to the milk ..But I mixed the skin as it is along with the milk..
• Microwave again till the milk is reduced to half in volume.. (My MW took nearly 25- 30 mins to complete the process....Adjust the timings according to urs..)
• Then add sugar, saffron threads and cardamom powder, mix it and MW high for 5 mins..Let the sugar dissolve well and boil…
• Finally add the chopped almonds and pistachios and mix well.
• Pour into the moulds and freeze it for a minimum of 6 hours..

I got these cute kulfi moulds from my SIL and i poured some mixture into these moulds to serve my kid and of course for me.. Eat immdiately after u take out from the freezer because it gets melted very soon ...

 
VARIATIONS

• The above process can be done using stove top method . Take the milk in a wide mouthed kadai and boil the milk till it is reduced to half in volume..
• Give a constant stir and simmer the flame to avoid the spill over..
• Then add sugar, cardamom powder and saffron threads..
• Mix well and boil till sugar dissolves completely..
• Finally garnish with chopped almonds and pistachios.

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Veg Pizza Recipe Using Instant Pizza Base

I’ve tasted homemade pizza at shalini’s house recently and i liked it very much.She taught me tawa method using readymade pizza base.But I tried in microwav in my own way.It tasted excellent , soft and flavorful.We all loved it.You can try on stovetop too.The mistake I made was, I bought normal low fat amul cheese..I dint buy mozarella cheese.I dint know there are varieties of cheese.So when you want to try this recipe, do use pizza cheese.It will give u the exact taste like Pizza hut.My parents came yesterday & i prepared this for them .They loved it a lot.

Ingredients :

• Pizza base – 1 no (medium sized )
• Tomato ketchup –1- 2 tbsp
• Tomato – 1 no ( cut into thin slices )
• Big Onion – 1 no (thin slices )
• Capsicum – 1/2 no (Small cube cut ) (i cut a little into slices and remaining into cubes )
• Green chilly – 1/2 no (finely chopped ) (if u get jalapeno,u can use it )
• Garlic – 5 flakes (finely chopped )
• Olive oil – 1 tbsp
• Butter – 1 tbsp
• Salt & pepper powder – a pinch (optional )
• Cheese – 1 small block .(Grated)

Method :

1. In  a  MW safe bowl, Add 2 tsp of olive oil .Take the sliced onions, capsicum and green chilly & garlic pieces..Mix it well. MW high for 1 minute to saute well.Take care, the color should not change.(My MW is of 700w output.Please adjust the timings according to urs)
2. Remove and set aside.. Take a MW plate and keep the base on it.
3. Apply butter on both the sides of pizza base and MW medium high for just 30 seconds..Please dont keep it more because the base will become hard.. (If u want , u can omit this step .just apply the butter on the base.)
4. Then , apply the tomato ketchup on one side of the base evenly..Apply more if u like..
5. Take the sautéed onion, capsicum mixture and spread it with tomato slices in ur desired order.. Grate the cheese and spread it all over the pizza..
6. Then pour 1 tsp of olive oil over the pizza and brush the sides too..
7. MW high for 2-3 mins and just leave it till the cheese melts..
8. Remove and sprinkle salt and pepper powder..Serve hot !!

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Arachuvitta Vatha Kuzhambu Recipe

We had this arachuvitta vatha kuzhambu in a marriage function / Kalyana veedu. It was excellent. We all had 2 ,3 servings. One of my relatives asked the recipe from the cook and told my MIL. She tried at home and it came out well. Last week I made this for my husband’s lunch box along with chow chow kootu..It was a divinely combination. I stocked it and had for 2 days. Day by Day I found the taste got improved and made me thought, I could have made more quantity. So here comes the flavorful , Kalyana veedu style vatha kuzhambu..I’ve given the recipe for two people. You can increase the quantity based on your needs.

Ingredients

• Tamarind – A big gooseberry size or a small lemon size
• ***Sambar powder – 1 tsp 
• Turmeric powder – 1/4 tsp
• Sundakkai / Dried Turkey berry – 10 nos
• Garlic – 10 – 12 flakes..
• Gingely oil – 2 tbsp
• Jaggery – a small piece
• Salt & water – as needed.

To Roast & Grind:

• Sesame oil - 2 tsp
• Mustard seeds – 1/8 tsp
• Fenugreek seeds – 1/4 tsp
• Jeera – 1/2 tsp
• Urad dal – 1/4 tsp
• Red chillies - 5 nos
• Coriander seeds - 1 tsp
• Toor dal / Thuvaram paruppu – 1.5 tsp 
• Curry leaves - 1 small sprig ( 5 leaves)
• Grated Coconut – 1 tsp 

To Saute:

• Mustard seeds – 1/2 tsp
• Small onion- 5 nos (finely chopped)
• Garlic – 3 flakes (finely chopped)
• Curry leaves – a sprig (finely chopped)
• Sesame Oil or cooking oil  – 2 tbsp

Method:

1. Soak tamarind in water for 15 mins and extract the juice from it using 1 cup of water.
2. Add sambar powder,turmeric powder and salt to it..Keep aside.
3. Heat oil in a kadai with 2 tbsp of oil and roast the turkey berries/sundakkai vathal till nice aroma arises. Remove and Set aside.
4. In the remaining oil roast all the ingredients given under “roast & grind”  in the same order. No need to roast the coconut. (Make sure no ingredient turns black.This will spoil the nice aroma of the gravy). Switch off the flame. Add the coconut, mix well. Cool and grind it to a paste by adding little water.
5. Now add the roasted turkey berries to the paste and set aside.
6. Heat the kadai with oil and add mustard seeds, chopped onion, chopped garlic and whole garlic flakes, chopped curry leaves and saute till garlic turns light golden brown with nice aroma. Saute in medium flame.
7. Then add the tamarind extract and let it boil for sometime. Add the jaggery.
8. Finally add the ground paste along with turkey berries and allow to boil for sometime. The gravy will become thick and reduce in volume. So add little water. It should neither be too thick nor watery.
9. Last but not the least, add 2 tsp of gingely oil , mix it and cover for 30 minutes to 1 hour for the taste to infuse well. 

Serve with any kootu and papad!!

Note:
It tasted best the next day. So prepare at least two, three hours in advance before serving if you are using on the same day to enjoy its best taste !! I’ve added the turkey berries at the end because I want it a bit crunchy..If u like, you can add with tamarind extract in the beginning.

***OUR SAMBAR POWDER:

• Coriander seeds – 1/4 kg ( 1.25 cup)
• Red chilly(long ones) – 1/4 kg (1.25 cup)
• Fenugreek seeds – 50 gms ( 1/4 cup)
• Toor dal – 50 gms (1/4 cup)
• Channa dal – 50 gms (1/4 cup)
• Pepper corns – 50 gms (1/4 cup)
• Jeera – 2 tbsp
• Turmeric powder – 50 gms (1/4 cup)

We usually grind this in flour mill and use it for 3-4 months …We use this powder for Sambar , vathakuzhambu , pitlai , poricha kuzhambu ,Kootu , poriyal and paruppu rasam.This powder plays the major role in our day-to-day cooking..We don’t use red chilly powder at all. This is an all rounder podi for us.

For this kuzhambu , u can use  any brand sambar powder or replace with 1 tsp of coriander powder and 1/2 tsp of red chillI powder.

Bye.Catch u all in my next post.

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Ragi Vermicelli - Sweet & Savory Versions

I had this ragi vermicelli upma for the first time at my mom’s place when I was pregnant. We generally prepare semiya/vermicelli made from maida/Wheat. But this one is a healthy replacement..Taste wise no compromise too. When I had gestational diabetes during my pregnancy, my doctor advised me to eat less rice. So my mom used to make this ragi semiya upma for breakfast. Its very easy to make and weight watchers should include this in their diet. Its a tummy filling dish..The sweet version is for kids..I am sure they will like it..:) Friends, do try this ragi semiya upma and share your feedback with me.

Ingredients

 FOR SWEET VERSION:

• Ragi vermicelli – 1 packet (I used ANIL brand)
• Sugar – 2 - 4 tsp (adjust)
• Cardamom – 2 pods (Powdered)
• Grated coconut – 1 tbsp

HOW TO MAKE RAGI SWEET SEMIYA:

1. Soak ragi vermicelli in plain water for 3 mins with little salt. Don’t soak more than 5 mins because it will become gooey.
2. Drain the water completely and steam cook the vermicelli using idli plates..
3. Cook for 5-7 mins. Remove and let it cool.
4. Then take cooled vermicelli in a bowl and add the remaining ingredients. 
5. Mix it well..and serve !!

Ingredients FOR SPICY VERSION:

• Ragi vermicelli – 1 packet
• Big onion -  1 no (finely chopped)
• Green chilly – 1-2 nos (slit cut)
• Curry leaves – a sprig
• Mustard seeds – 1/2 tsp
• Urad dal – 1 tsp
• Channa dal – 1 tsp
• Oil – 1 tsp
• Lime juice – a few drops
• Salt – as required

HOW TO MAKE RAGI SEMIYA UPMA:

• Follow the steps  1-3 given in the sweet version.
• Heat a kadai with a tsp of oil and add the mustard seeds. Once it starts to pop,add the urad dal, chnna dal, big onion , green chilly and curry leaves.
• Saute it well..Then add the steamed vermicelli and toss it well. Adjust the salt. Sprinkle little water if needed. Cover cook in low flame for 5 minutes. Switch off. 
• Remove from the flame and add the lemon juice. Mix well and serve hot !!

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Energy Rasam - Moong Dal Rasam

I took this recipe from Aval Vikatan magazine under “Paati vaithiyam” section.We (Me & My MIL )call this rasam as ‘Energy Rasam’ .We have this rasam whenever we suffer from fever,cold,mouth and stomach ulcers.U can also have this rasam after recovering from jeopardizing diseases like small pox,chikunguniyaa,typhoid etc.This regains the lost strength to our body..It helps to improve the loss of appetite .The moong dal used here has got the tendency to cure stomach and mouth ulcers and the ginger induces hunger..Jeera/Cumin seeds is good for digestion..Overall it makes our body to work efficiently

Very easy to prepare and tastes like Ven Pongal (Kaara pongal) when  mixed with plain rice and ghee..

Ingredients

• Moong dal – 1/2 cup
• Tomato  - 2 nos
• Ginger – 1 inch size (finely chopped)
• Jeera / Cumin seeds – 1 –2 tsp
• Lemon – Half
• Pepper Powder– 1 tsp (optional)
• Salt and water - Required

To temper

• Mustard seeds – 1/4 tsp
• Jeera – 1/2 tsp
• Asafetida/Hing – 1/4 tsp
• Curry leaves – a sprig
• Ghee – 1 tsp

Coriander leaves – to garnish
Method:

• Heat a kadai and dry roast 2 tsp of jeera and grind it to a fine powder.
• Pressure cook moong dal along with finely chopped ginger,tomatoes and salt for 1-2 whistles and mash it with a ladle.Add the jeera powder.
• Now heat a kadai with 1 tsp of ghee and season with mustard and cumin seeds.Add 1/4 tsp of hing,curry leaves.
• Add this seasoning to the dal mixture and let it boil for sometime.
• Remove from fire and add the lemon juice(fire off!!).
• Mix it well and garnish with coriander leaves.

NOTE:If u want it to have spicy,u can add black pepper powder ..But we don’t need it ...I dint have coriander leaves to garnish..

YUMMY ,HEALTHY ENERGY RASAM IS READY TO SERVE HOT WITH PLAIN RICE AND A DOLLOP OF GHEE. 

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Idli Tikka - Colorful Mini Idli - Kids Lunch Box Recipes

Yet anotherr unique , interesting dish from my friend Shalini….She just told me the recipe and i named it..  Its a yummy kids friendly recipe…We liked it sooooo much.

Ingredients

• Mini idlies – 30 nos
• **Green chutney – 1 /2 cup
• **Idly milagai podi – 3 – 4 tsp
• Capsicum – 1/2 no (cube cut )
• Big onion – 1
• Oil – 1 tbsp
• Tooth pick – 10 sticks

**Green chutney:

• Coriander leaves – 1 handful
• Big onion – 1 /2 no (less is also ok)
• Green chilly – 1 – 2 no (adjust )
• Salt  - as needed

Method

1. Steam 30 idlies in mini idly plate..Set aside.
2. Heat a kadai with oil.Add the capsicum and big onion ..Saute well.. Keep it apart..
3. Heat the kadai with 1 tsp of oil /ghee and add 10 idlies to it..Sprinkle idly milagai podi over it and toss well..Make sure the idlies dont break.(I just shake the kadai to and fro) Transfer it to a plate..RED colored idly is ready!!
4. Prepare green chutney with all the ingredients mentioned above and make it to a smooth thick paste..
5. Take another 10 plain idlies and dip it into the chutney.It will turn into GREEN colored idlies..!!
6. Take the last 10 white idlies..and arrange everything  with capsicum and onion in between tooth picks as desired..

Quick and yummy idly tikka is ready ;)

Try and  let me know :)
See u all in my next post

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