VIRUNTHU UNNA VAANGA

Hope you all enjoyed the Diwali with your family and friends with lots of fun and foods… After the Diwali, here I come with simple yet very nutritional millet powder. Am great coffee lover, though I wanted to avoid coffee and think to have some healthy drinks, so I prepared this millet powder as my own. I have mixed all the millets, nuts and dals together and grind into powder.

Its is multi purpose flour and you can call it as sathu maavu. We can use the flour to make salt porridge, sweet porride, kheer, kozhukattai or can mix it with chapathi flour or dosa batter. It will be so aromatic while cook the flour. I already shared homemade ragi malt powder... Here is the recipe for most nutritional flour for you all…

Category	Basics/Flour
Cuisine	-
Preparation Time	15 Minutes
Cooking Time	10 Minutes
Yields	3 Cups

Source – My Own

INGREDIENTS

Varagu/Kodo millet – ¼ Cup

Samai/Little millet – ¼ Cup

Thinai/Foxtail millet – ¼ Cup

Panivaragu/ Proso millet – ¼ Cup

Kuthiraivaali/Barnyard millet – ¼ Cup

Cholam/Sorghum – ¼ Cup

Kambu/Pearl millet – ¼ Cup

Ragi/Finger millet – ¼ Cup

Cashewnuts – 2 Tbsp

Almonds – 2 Tbsp

Pistachios – 2 Tbsp

Walnuts – 2 Tbsp

Peanuts – 2 Tbsp

Fried gram dal – 2 Tbsp

Split moong dal – 2 Tbsp

Sago – 2 Tbsp

METHOD

Roast all the millets and rice together for 3-5 minutes on low flame till heats up well and take care not to burn.
Transfer into dry plate.

Next roast all the nuts, dal and sago together for 3-5 minutes on low flame and transfer into the plate.

Cool it completely and grind into a smooth powder in dry blender.
Sieve it and you will get smooth powder and rava.

Store both powder and rava in an air-tight container.

NOTE

You can sun dry the ingredients for 4-6 hours if possible and then roast it.
Dry roast it on low flame, do not change the color. Roasted millets will give aroma and taste.
You can replace any millets with your choice of millet.
Use dry spoon every time using the powder.

Chutney or thokku is must in every home for their breakfast. South Indian has vast collections of chutneys for idli or dosa. Last week, I watched one cookery show by Chef. Venkatesh Batt. He prepared neer dosa and tomato onion thokku/chutney. My dad asked my mom to prepare those for next day breakfast. So the next day my mom has prepared everything and I just clicked and posting here J

The tomato and onion must be fantastic combination and the taste also superb with tangy of tomato and flavor of onion. It goes well with neer dosa (recipe soon) and suits for idli and dosa… Check out my other chutney recipes here...

Category	Chutney/Dips
Cuisine	South Indian
Preparation Time	10 Minutes
Cooking Time	20 Minutes
Servings	3

Source – Chef. Venkatesh Batt

INGREDIENTS

Oil – 2 Tbsp

Mustard seeds – 1 Tsp

Urad dal – 1 Tsp

Dry red chillies – 2

Curry leaves – 10-15

Garlic – 10 pods

Onion – 5, finely chopped

Tomatoes – 5, finely chopped

Turmeric powder – ¼ Tsp

Red chilli powder – 1 Tsp

Salt – To taste

METHOD

Heat oil in a pan; add mustard and urad dal wait for sputter.
Add dry red chillies and then add curry leaves and garlic.

Saute it for few seconds, followed by add chopped onion sauté it till golden brown.
Now add chopped tomatoes with turmeric, red chilli powder and salt.

Saute it on medium-high flame till the oil oozes out from the mixture.
Now add water, wait for boiling the mixture and keep the flame on low till the oil oozes out from the chutney.

Switch off the flame and serve it hot with idli or dosa… I served with Neer dosa…

Breakfast is very needy and we should not avoid it any cause. Here is the simple yet very tasty dosa recipe. Neer dosa is from Karnataka cuisine. I have prepared the dosa after watching cookery show and served with tomato onion thokku. These are wonderful and delicious combinations. Neer (Water) dosa, the batter would be watery to make the dosa.

Category	Breakfast
Cuisine	Karnataka
Soaking Time	3-4 Hours
Preparation Time	20 Minutes
Cooking Time	20 Minutes
Yields	12-15 Dosa

Source – Chef. Venkatesh Bhat

INGREDIENTS

Raw rice – 2 ½ Cup

Coconut, scraped – 1 Cup

Salt – To taste

Sugar – 2 Tbsp

Water – To require

METHOD

Wash and soak the rice for overnight or 3-4 hours.
Drain the water and grind the rice along with coconut to a fine paste with spreads of water.

Add salt to the batter and the batter should be very smooth not coarse.
Add more water to the batter and it should be watery like buttermilk consistency.
Transfer the batter to the bowl and add sugar and mix it well, you know no need fermentation to make dosa.

Heat dosa tawa on medium-high flame.
Sprinkle some water and wipe the pan with cotton cloth.
Stir the batter and pour a ladle full of batter, taking care that is spreads in a thin layer like we do as for rava dosa.

When the sides leaves the pan and you can spot golden brown spot in-between because the add of sugar.
Remove from the tawa serve it with tomato onion thokku.

NOTE

Batter consistency is important, it should be watery not thick. If it is thick, it will stick to the pan.
Each time mix it well and then take the batter in ladle, to avoid settling.
I used iron tawa, if you are using non-stick pan, pour batter in the center and swirl the pan to spread even and thin layer.
Store the leftover batter in refrigeration.

Broccoli… Oh! God I was so much tempted and attracted by its texture and taste which was told by friends… But I couldn’t get the precious broccoli in my place. Even, I didn’t get the vegetables in big markets too…L Then one fine day, I found the broccoli in the grocery store where I got baking stuffs regularly. Yes! Finally I found it and moreover its organic…J They assure me that they will have stock regularly which is from Kodaikanal farm. Due to dull weather, the pictures are not good in mobile... So plz. bear with it...:)

Happily got two packs of broccoli and prepared the kurma, broccoli 65 and broccoli dal fry and all… Will post one by one… The taste of broccoli is very different to me and it was awesome. My dad loved it much. Broccoli is very healthy veggie and it can prevent cancer, heart disease. Its good for bone health, diet and its powerful anti-oxidant, anti-inflammatory one...

Category	Gravies
Cuisine	Indian
Preparation Time	15 Minutes
Cooking Time	30 Minutes
Servings	4-5

Source – My Own

INGREDIENTS

To grind

Coconut, grated – ¼ Cup

Fennel seeds – 2 Tsp

Poppy seeds – 2 Tsp

Cashew nuts – 8-10

Fried gram dal – 1 Tbsp

Oil – 2 Tbsp

Cinnamon – 1” piece – 1

Cloves – 2

Cardamom – 2, slited

Star anise – 1

Mustard seeds – 2 Tsp

Urad dal – 2 Tsp

Onion – ¼ Cup, chopped

Green chillies – 3-4

Curry leaves – Few

Homemade ginger garlic paste – 2 Tbsp

Tomatoes – 4, chopped

Carrot – 1, diced

Beans – 10, chopped

Broccoli florets – 2 Cups

Soy beans – ¼ Cup

Moong dal – 2 Tbsp

Garam masala powder – 1 ½ Tsp

Coriander leaves – To garnish

METHOD

Grind the coconut and other ingredients in the list into smooth paste with add of little water.

Heat oil in pressure pan; add cinnamon, cloves, cardamom, star anise and wait for 30 seconds.
Then add mustard seeds, urad dal wait for sputter.
Add onion and green chillies sauté it till golden brown.

Add ginger garlic paste and sauté it till raw smell goes off.
Add tomatoes to the mixture and sauté it.
Following by add vegetables and sauté it for 5-10 minutes on low flame.

When the oil comes out, add coconut paste mix it once and add enough water for the kurma.

Add salt mix it well and lock the cooker and put vent after pressure comes out.
Wait for 2 whistles and switch off the flame.
After pressure reduces, open the lid and sprinkle garam masala powder and boil it for 5 minutes on medium flame.

Then add coriander leaves and switch off the flame.
Serve it hot with paratha or idli or dosa…

NOTE

You can add any other veggies with broccoli or you can use only broccoli too.
Add of moong dal will give you unique taste to the kurma, if you do not like just avoid it.
Add garam masala in the last stage, will give you nice aroma of the spices.

Kollu/Horse gram is type of lentil which has several nutrients, mainly it helps to loss weight. Kollu is my favorite lentil, simple kollu rasam with some hot rice is great enough for me. Kollu paruppu masiyal or kollu kadayal is other best way to taste the horse gram. Kollu poondu rice is also very delicious and suits for instant rice...

Kollu kadayal is from Kongu cuisine, I tasted the kadayal in my PG hostel. It was tasted it first time and I really loved the taste. They used to serve the kadayal with kollu rasam on every Friday as lunch. Its my long time wish to try at home, but somehow couldn't get time and finally tried two days before and here is the recipe for you… I must to say the combination of the masiyal with hot rice is superb, please try once...

Category	Gravy
Cuisine	Kongu Cuisine
Preparation Time	10 Minutes
Cooking Time	30 Minutes
Servings	3-4

INGREDIENTS

Horse gram/Kollu – ¾ Cup

Shallots – 10, medium

Garlic – 4-5 pods

Tomatoes – 2, chopped

Peppercorns – 2 Tsp

Cumin seeds – 2 Tsp

Tamarind – A small gooseberry size

Green chillies – 2-3

To Temper

Oil – 2 Tsp

Mustard seeds – 1 Tsp

Urad dal – 1 Tsp

Dry red chillies – 1 broken

Curry leaves – Few

METHOD

Wash and drain the horse gram.
Take pressure pan, add 2 cups of water then horse gram, shallots, garlic, tomatoes, pepper corns, cumin seeds, tamarind and green chillies.

Pressure cook up to 5-6 whistles, open after the pressure reduce.
Grind the mixture for 5-10 seconds coarsely with salt, and transfer into a bowl.
Heat oil in a pan for tempering. Add mustard, urad dal wait for sputter and then add dry red chillies and curry leaves and switch off the pan.

Transfer the tempering to the kadayal and mix it well.
Serve it hot with some papads…

NOTE

You can soak the horse gram too before pressure cook. But I do not soak the lentil.
You can use roasted horse gram too.

Desserts are all-time favorite, but in special occasions special desserts are welcome… Today my lovable friend cum sis and BIL celebrate their 5^th wedding anniversary. So I wish to give virtual treat for them with the strawberry semolina pudding or strawberry rava kesari which is vegan too…

Two days before I bought organic strawberries, and I wanted to try jam with the yummy berries. No other delay, I have prepared the jam (recipe soon) and here I have prepared the instant strawberry jam semolina pudding in microwave. Just 10 minutes is enough to prepare the pudding. I loved the taste and flavor. How can I hate strawberries…J

Category	Dessert
Cuisine	-
Preparation Time	5 Minutes
Cooking Time	10 Minutes
Servings	2

Source – My Own

INGREDIENTS

Semolina/Rava – ¼ Cup

Water – ½ Cup

Sugar – 3 Tbsp

Vegetable oil – 2 Tsp

Homemade Strawberry Jam – 2 Tbsp

Strawberry essence – 1/8 Tsp (Optional)

METHOD

Take microwave safe bowl, add water and rava mix it once and keep it in microwave HIGH for 1 minute 30 seconds.

Take it out and stir once, if the mixture not cooked add 2 Tbsp water and microwave HIGH for 30-45 seconds.

Add sugar to the mixture mix it well and again keep it in microwave HIGH for 1 minute.
Now add vegetable oil and strawberry jam mix well till combined everything.

Microwave HIGH for 30 seconds and cool it for 10 minutes.
Add strawberry essence, mix it well and cool it completely and keep it in refrigeration.

Serve it chilled…

NOTE

You can do the procedure in stove-top too.
Add milk instead of water to get rich taste.
You can use any jam instead strawberry jam.
Strawberry essence is optional, if you are not adding essence serve warm kesari.

I come up with strawberry jam as I promised in my previous post. Jams and Kids are best friends, who hesitate or hate to eat their breakfast or dinner, jam will be helpful to their moms to full the little tummy, isn't? Not only kids, adults also love jam. We used to buy Kissan jams from stores, but this time I got fresh organic strawberries, so thought of making the jam.

I was worried that, making jam is not that much easier and am sure its very easy to prepare and you can enjoy the flavor of strawberries exact well. I die-hard fan of strawberries as you know already, the jam perfect for my cravings…J The strawberries are bit tangy in taste so, the jam taste will be both slight tangy and sweet we really enjoyed the jam with bread, poori and even with dosa… J

Category	Basics/JAM
Cuisine	-
Preparation Time	15 Minutes
Cooking Time	20-30 Minutes
Yields	½ Cup

INGREDIENTS

Fresh Strawberries – 200g

Sugar – ½ Cup

Lemon juice – 2 Tsp

METHOD

Wash and hull the strawberries, and then finely chopped the berries.

Add the berries, sugar and lemon juice together in sauce pan.
Keep it on medium-high flame and mix it well.

When it starts boil, you can see foam and then keep the flame on low level.
Let it cook for 15 minutes and stir it up in between.

Meanwhile, keep a small plate in the freezer.
Now the fruit mixture will become thickens, so have to check up the consistency.
Take out the plate from freezer, add small drops of jam into the plate and it will not be runny. (Refer the pictures)

Cool it and then store it in an air-tight sterilized container/Jar.

NOTE

You can crush the berries instead of chopping.
Consistency is very important, if you let the jam in the pan for long time it will be very hard while cool, so take it out at the desired consistency.
Sterilize the storage container before storing it, (Boil water and then put the containers and lids into it and wait for 10-15 minutes and then drain the jars)
Use dry spoons each time.

Interested in other recipes with fresh strawberries???

Biryani is very popular in our India. I never seen biryani haters, still… We all love biryanis, vegetarian people loves Veg biryani and others love NV biryani. Even, I also shared dindigul mutton biryani on my space as requests from friends and readers, it was great hit at VUV.

I have prepared coconut flavor biryani with assorted vegetables including broccoli. Broccoli are not only tasty and its very nutritious. The taste of the biryani comes out very well and flavorful. Perfect for any parties or for guests.

Category	Main Course/Rice
Cuisine	Indian
Preparation Time	15 Minutes
Cooking Time	30 Minutes
Servings	4-5

Source – My Friend

INGREDIENTS

Basmathi rice – 2 Cup

To roast and grind

Coconut, scraped – ¼ Cup

Poppy seeds – 1 Tbsp

Fennel seeds – 1 Tbsp

Red chilli powder – 2-3 Tsp

Coriander powder – 2 Tsp

Homemade ginger garlic paste – 1 ½ Tbsp

Oil – 3 Tbsp

Bay leaves – 2

Cinnamon – 1” – 1

Cloves – 2

Cardamom – 2, slited

Onion – 2, sliced

Assorted vegetables – 1 ½ Cup (I used carrot, beans, broccoli, green peas and butter beans)

Mint and Coriander leaves – One handful

Turmeric powder – ¼ Tsp

Garam masala powder – 1 Tsp

Pepper powder – ½ Tsp

Salt – To taste

Coconut milk – 5-6 Cups

METHOD

Dry roast coconut, poppy seeds and fennel seeds and cool it completely.
Add red chilli powder, coriander powder and ginger garlic paste to the coconut mixture and grind into smooth paste with little water and keep it aside.

Wash and soak the rice for 30 minutes and chop the all veggies.

Heat oil in pan; add spices and then add sliced onions saute it till brown color.

Add veggies and mint-coriander leaves and saute it for 5 minutes on medium flame.
Then add turmeric powder, pepper powder and salt mix it well and sauté it for other 2 minutes.
Now add the coconut paste mix it, let it cook for 4-5 minutes so that the masala coats well with the veggies on low flame.

Add the coconut milk to the veggies, and then add basmathi rice and stir it well.
Check the salt, if needed add and when it starts boil, cover with lid and keep it on low flame. Till the water reduce and switch off the flame.

Open the cooker after the pressure reduce, and stir it gently.

Serve hot with onion raita or gobi 65.

NOTE

You can use seeraga samba rice instead of basmathi rice.

Use fresh coconut milk for flavorful biryani, if not available can use coconut milk.

Indian style masala pasta is my favorite. I tried some varieties of pasta, and bored to make it again so I got the idea of making pasta butter masala… Yes! You read it right, its PASTA butter masala, prepared the rich gravy and tossed the boiled pasta will give you tooth some taste. I love the version much and am gonna make it often.

Its nice twist to the regular pasta and especially for who loves Indian flavors. Kids too enjoy the rich creamy pasta. In my pasta list, the fusion pasta occupies the top priority… Let’s check how to make the creamy and delightful pasta…

Category	Main Course/Pasta
Cuisine	Fusion
Preparation Time	15 Minutes
Cooking Time	25 Minutes
Servings	2-3

Source – My Own

INGREDIENTS

Pasta – 2 Cup

Butter – 1 ½ Tbsp

Onion paste – ¼ Cup

Ginger garlic paste – 1 Tbsp

Tomato puree – ½ Cup (I used 3 Tomatoes)

Turmeric powder – ¼ Tsp

Red chilli powder – 1 ½ Tsp

Coriander powder – 1 Tsp

Water – ¼ Cup

Almond cashew paste – 2 Tbsp (grind almond and cashew in little milk)

Fresh cream – 1 Tbsp

Roasted cumin powder – 1 Tsp

Pepper powder – ½ Tsp

Coriander leaves – To garnish

METHOD

Boil the pasta as per instructions in the pack and wash with cold water, drain and keep it aside.
Heat butter in the pan; after melts add onion paste and ginger garlic paste sauté it well.

Then add tomato puree and sauté it for 2 minutes.
Next add turmeric powder, red chilli powder, coriander powder and salt sauté it till the raw smell goes off.

Add little water and let it boil for 2 minutes.

Then add almond cashew paste and fresh cream mix it well.

Now add roasted cumin seed powder allow cooking for another 1 minute.
Now add the pasta into the gravy, gently mix it and allow cooking for 2 minutes and then switch off the flame.

Garnish with coriander leaves and serve it…

NOTE

You can use any shapes of pasta to the gravy.
If you do not want rich flavor, avoid milk and cream and use oil instead of butter. But I recommend to try once the rich version.
The gravy should be in saucy consistency, so that it coats well with the pasta.

Interested in other Pasta or Macaroni Recipes???

Beets Pasta Kheer (Guest post)
Farfalle Pasta– Indo Chinese
Spaghetti Pasta Biryani
Tomato pasta sauce– Indian style
Tomato Spaghetti Pasta –Fusion

Sweet pongal or kovil sakkarai pongal is my all time favourite. I have shared the kovil version for last pongal. Today I have tried thinai (foxtail millet) sweet pongal for my mom and dad wedding anniversary.

Happy Anniversary appa n amma…J

I planned to make Neapolitan cakes for them, but my mom not much fan for cakes but dad is very big fan of cakes… So, I decided to make both of them favorite food. They both love millets especially thinai, and what next I cooked the delicious thinai sakkarai pongal and its healthy too…

Category	Dessert
Cuisine	South Indian
Preparation Time	20 Minutes
Cooking Time	20 Minutes
Servings	4

Source – My Own

INGREDIENTS

Thiani/Foxtail millet – 1 Cup

Moong dal – ½ Cup

Water – 3 Cup + 2 Tbsp (For jaggery)

Jaggery, small pieces – 1 ½ Cup

Ghee – 3 Tbsp

Cashew nuts – 10

Raisins – 10

Cardamom powder – ¾ Tsp

Dry ginger powder – A pinch

Nutmeg powder– A Pinch

Pacha karpooram (Edible Camphor) – A Pinch

Salt – ¼ Tsp

METHOD

Dry roast the moong dal and thinai for 2 minutes on low flame.

Wash and soak it for 15 minutes.
Heat 2 Tbsp ghee in pan; roast the cashew nuts and raisins and keep it aside.

Pressure cooks the mixture with 3 cups of water till 2 whistles and switch off the flame.
Now add 1 Tbsp of water to the jaggery and make syrup till the jaggery melts completely and filter the syrup and keep it aside.

Mash the cooked rice well with ladle.
Now add the dry ginger, nutmeg, cardamom and edible camphor to the mixture and mix it well.

Add ghee roasted cashew nuts and raisins then add 2 Tbsp of ghee to the pongal and mix it well.

Serve it hot…J

NOTE

Don’t add too much of nutmeg powder, 2 ½ Cup rice needs 1 Tsp of nutmeg powder only.
Dry roast is optional, but it gives unique flavour to the pongal.
Edible camphor is optional; but it gives kovil pongal flavor.
The color of the pongal will depends on color of jaggery, if you use dark jaggery the pongal will be in good brown color.

Interested in other Pongal recipes???

Pani varagu ven pongal

Varagu Ven Pongal

Sakkarai Pongal

Instant Ven Pongal– Without Dal

Kavuni arisi Sakkara Pongal

Ven Pongal

And check out some other millet recipes here…MILLET RECIPES

Starters or snacks are well suits for the rainy season. Our latest addition is broccoli, we love the florets much than cauliflower. So I have prepared broccoli 65 or chilli broccoli. I attempted for first time, not bad it was come out really very crispy and tasty. I followed the recipe of my gobi 65 which gives restaurant style taste.

Category	Appetizer/Snacks
Cuisine	Indo-Chinese
Preparation Time	15 Minutes
Cooking Time	20 Minutes
Servings	3

Source – My Own

INGREDIENTS

Broccoli – 1 Medium, clean and cut the florets

Ginger garlic paste – 2 Tbsp

Roasted cumin powder – 2 Tsp

Garam masala powder – 1 Tsp

Maida – 3 Tbsp

Corn flour – 2 Tbsp

Rice flour – 2 Tbsp

Kasmiri red chilli powder – 3 Tsp

Salt – To taste

Red chilli sauce – 1 Tsp

Soya sauce – 1 Tsp

Oil - To deep fry

METHOD

Boil the water and add the broccoli florets for 2-3 minutes and then drain, keep it aside.

Take wide mixing bowl, add ginger garlic paste, roasted cumin powder, garam masala powder mix it well.
Then add maida, corn flour and rice flour mix it well.

Add chilli sauce, soy sauce mix it well till combined everything. (step-wise picture refere Gobi 65)
Now add broccoli florets and mix it well, if you need more spicy add it now.
If the mixture will be bit watery add little bit rice flour and mix it well.
Heat oil in pan for deep fry.

Deep fry the florets till golden brown and transfer into tissue paper.
Serve it hot…

NOTE

Do not add more corn flour, it will be very hard.
Deep fry the florets in hot oil, if you keep on low flame, it will absorb oil.
You can add 1 Tsp pepper powder too.

Chutneys are very essential and at the same time very tough job to think what chutneys should prepare for breakfast or dinner, isn't it? My mom used to give me vegetables in hidden ways, as am poor eater and always gets scold from my parents and friends… But, these 5-6 years I realized and changed my food habits to intake more healthy veggies and fruits.

Usually, we used to make sambhar or kootu with ridge gourd/Peerkangai, and few months back my mom tried the chutney and it come out really very tasty and big hit at home… J

Category	Chutney
Cuisine	Indian
Preparation Time	10 Minutes
Cooking Time	10 Minutes
Servings	4-5

Source – My Mom

INGREDIENTS

Ridge gourd/Peerkangai – 1, Medium

Oil – 1 Tbsp + 2 Tsp

Mustard seeds – 1 Tsp

Urad dal – 2 Tsp + 1 Tsp

Dry red chillies – 5

Onion – 2, chopped

Tomatoes – 2, chopped

Salt – To taste

METHOD

Wash, peel and cut the ridge gourd and keep it aside.
Heat 1 Tbsp oil in pan; add 2 Tsp urad dal, dry red chillies and add onions sauté till translucent.

Add peerkangai and sauté it for 5 minutes on low flame and then add tomatoes with salt.
Saute it till the tomato turns mushy and switch off the flame.

Cool it completely and grind into smooth paste.
Heat 2 Tsp oil in pan; add mustard and 1 Tsp urad dal wait for sputter.

Pour the tempering to the chutney and serve it with hot idli/dosa…

Interested in other vegetable chutneys???

Capsicum Chutney

Capsicum Tomato Chutney

Chayote/Chow Chow Chutney

Raw Mango Coconut Chutney

Tindora/Kovakkai Chutney

Idli or dosa, many of us do not need any chutneys or sambhar… Just idli milagai podi is enough to fill our tummy right? When I were in hostel, my mom used to pack the podi for me and my friends. The podi mixed with sesame oil or coconut oil suits well for soft and fluffy idli or crispy dosa…

I already shared one version of idli milagai podi. Garlic flavor will give you unique taste.

Category	Basics/Spice Powder
Cuisine	South Indian
Preparation Time	15 Minutes
Cooking Time	10 Minutes
Yields	3 Cups

Source – My Mom

INGREDIENTS

Urad dal – 1 ½ Cup

Chana dal – 1 ½ Cup

Dry red chillies – 30-40 (Depending on spicy level)

Dry curry leaves – Two handful

Garlic – 15-20

Hing – 2 Tsp

Salt – To Taste

METHOD

Dry roast urad dal and chana dal separately till golden brown. Transfer into the plate.

Then roast dry red chillies, curry leaves and garlic pods and then transfer into the plate.

Switch off the flame, in that heat add hing and salt toss it for 30 seconds and transfer into the plate.
Cool it completely and grind into coarse powder.

Store it in an air-tight container.
Ready to have idli/dosa…

Christmas is nearing so we are all interested to tryout some good cakes, cookies or breads… I started with cake of my new Wilton colors. It is totally egg-free cake. The cake contains corn starch so it will give you soft and airy texture.

Category	Cake - Egg-less
Cuisine
Preparation Time	15 Minutes
Baking Time	20-30 Minutes
Servings	4

INGREDIENTS

APF/Maida – ¾th Cup

Corn starch – ¼ Cup

Baking powder – 1 1/8 Tsp

Baking soda – ¼ Tsp

Salt – A pinch

Unsalted Butter, softened – 5 Tbsp

Fine sugar – ½ Cup

Vanilla extract –1/2 Tsp

Milk – ½ Cup

Any two Food colors – Few

METHOD

Grease the pan with butter and dust with flour or you can use parchment paper for lining.
Sieve the flour, corn starch, baking powder, baking soda and salt together for 3 times.
Preheat the oven at 180̊C for 10 minutes.

Beat the sugar and butter into creamy and fluffy using electric beater for 2 minutes or hand whisk for 5 minutes.
Add vanilla extract and beat it once.

Add the sieved flour and milk alternatively to the butter mixture fold it well.
The batter should be in ribbon consistency, then divide half portion of batter into other bowl.

Mix your favorite color to the batter mix it well and then pour in baking pan as your desired shape.
Swirl it with toothpick to get marble effect.
Bake the cake for 20-22 minutes.

Cool it for 5 minutes and then de-mold the cake and cool it completely in wire rack.
Slice and serve it…

NOTE

Instead of corn starch you can use vanilla custard powder, but the batter color will be yellow.
You can use any milk from almond milk, soy milk or rice milk.
The oven temperature varies from oven to oven and time depends on the size of the bake pan.

I felt the year is going to end so soon (at least for me). The month is going to be festival month of Christmas and welcome New Year too. I have planned some recipes for Christmas will do one by one and share with you all. Ok! Coming to the post, I have prepared simple, nutritious yet delicious kheer with mixed millets.

I prepared the recipe for Shhh cooking secretely challenge who is the brainchild of Priya aks. I paired with Anu, and she gave me almonds and milk as the secret ingredients… I tried instant badam kheer with MTR badam drink mix and it was awesome outcome. I already shared mixed millet powder and rava few days back. You can make the payasam just in 10 minutes to surprise your family or friends… The rava is mixed of millets, dals and nuts so it will be high taste level with a creamy texture.

Category	Dessert
Cuisine	Indian
Preparation Time	5 Minutes
Cooking Time	10 Minutes
Servings	2

Source – My Own

INGREDIENTS

Mixed millet rava– ¼ Cup

Water – 1 Cup

Cardamom powder– ½ Tsp

Salt – A pinch

Sugar – ¼ Cup

Condensed milk– 2 Tbsp

MTR badam drink mix – 3 Tbsp

Boiled milk – 1 Cup

METHOD

Boil the water and then add millet rava, cook it for 2-3 minutes. It gets thicken.

Now add cardamom powder and sugar mix it well.
Then add condensed milk, MTR badam mix to the mixture and stir it well and allow cooking for 2 minutes on low flame.

Add pinch of salt, stir it well and then add boiled milk.
Let it cook for 2 minutes on low flame and then swich off the flame.

Garnish with chopped nuts and serve hot…

NOTE

If you don’t have millets, add semolina or vermicelli.
Salt added will enhance the sweetness.
If you wish you can add ghee roasted cashew nuts and raisins.
It gets thicken when cools down, so add little milk and stir before servings.

Green peas are my favorite, even I don’t hesitate to intake daily. Fresh peas are most favorite than dried peas, but it will available on seasons. Making side dish for chapathi or paratha is always thinking job, I always prefer to make different types of gravies every time. Especially I love restaurant green peas curry, soon will make with fresh peas and share. This time I have tried Kerala cuisine.

The curry well suits for chapathi or poori and the coconut flavor gives unique taste to the gravy. The gravy is not only for roti or paratha, it gives good combinations with idli, dosa or rice also. Now, will check out the recipe…

Category	Main Course/Gravy
Cuisine	Kerala
Preparation Time	15 Minutes (Apart from Soaking Time)
Cooking Time	20 Minutes
Servings	6

Source –Maria’s Menu with my alteration

INGREDIENTS

Dry green peas – 1 ½ Cup

Oil – 2 Tsp + 1 Tbsp

Shallots – 10-15, medium

Ginger garlic paste - 1 Tbsp

Green chillies – 3-4

Turmeric powder – ¼ Tsp

Coriander powder – 2 Tsp

Cinnamon – 1” – 1 Piece

Cloves – 2

Cardamom – 2, slited

Mustard seeds – 1 Tsp

Urad dal – 1 Tsp

Curry leaves – Few

Tomatoes – 2, chopped

Fennel powder – 1 Tsp

Coconut milk, semi thick – 1 Cup

Salt – To taste

Coriander leaves – To garnish

METHOD

Soak the green peas atleast 4-6 hours or overnight.
Pressure cook the peas with 4 cups of water with little salt upto 4 whistles.

Meanwhile, add 2 Tsp oil in pan; add shallots sauté it for 2 minutes and then add ginger garlic paste, green chillies sauté it till the raw smell goes off.
Then add turmeric powder and coriander powder sauté it for other one minute and switch off the flame.
Cool it completely and grind into smooth paste with little water or stock.

In the same pan, add 1 Tbsp oil following by add cinnamon, cloves and cardamom.
And then add mustard and urad dal wait for sputter.
Add tomatoes and sauté it till mushy and then pour ground masala, fennel seed powder and salt sauté it for 2 minute or oil oozes out from the mixture.

Add the green peas stock to the mixture and allow boiling on medium flame for 5 minutes.

Now add green peas and coconut milk to the gravy, mix it well and allow cooking for other 3 minutes.

Switch off the flame and add coriander leaves.

peas-coconut-milk-gravy-for-roti-south-indian

Serve hot with poori or chapathi or rice…

NOTE

You can use fresh peas instead of dried one, or can use any other lentils.
Use fresh coconut milk to get unique flavour.
If you don’t have shallots replace with onions.
I forgot to sauté tomatoes, so I added in the gravy in-between.

easy-side-dish-for-chapathi-roti-paratha-poori

Interested in other side dish recipes of green peas???

Garam masala the word itself brings aroma… This is my long time wish to make homemade garam masala. If you are making any gravies or curries with the garam masala, am sure there will be no leftovers. Homemade gives unique flavor and taste to your dish.

Sun-dried spices will give you best taste though roasted also good and aromatic. But now here rainy season, so couldn't sun dry the spices. So I just dry roasted for seconds and blend it. If possible sun dry the spices for 1-2 days and then blend it…

Category	Basics
Cuisine	Punjabi
Preparation Time	5 Minutes
Cooking Time	10 Minutes
Yields	1-1 ¼ Cup

INGREDIENTS

Coriander seeds – ½ Cup

Cumin seeds – ¼ Cup

Cinnamon – 1” – 15-20

Cloves – 1 ½ Tbsp

Cardamom – 10-12

Star anise/Annachi moggu – 3

Bay leaves – 10, small

Kalpasi – 1 Tbsp

Nutmeg powder – 1 Tsp

Marathi Moggu – 2

Black peppercorns – 2 Tbsp

Dry ginger – 1” – 1

METHOD

Dry roast the cumin seeds and coriander seeds separately for 30-60 seconds on medium flame and transfer into dry plate.
Add other spices together except nutmeg powder for 1-2 minute on low-medium flame.
Transfer into the plate.

Switch off the flame and cool it completely.
Grind the spices with nutmeg powder into smooth or semi coarse powder.
Sieve the powder once and store it in an air-tight container.
Ready to make delicious gravies and curries for your taste buds…

NOTE

If possible sun dry all the ingredients for 1-2 days and then blend it.
Make sure the cinnamon sticks are thin and broken into small pieces, else it will damage blades.
You can refrigerate the powder.

Vegetable pulao is mild spice flavor, colorful and delicious Indian rice. I love restaurant vegetable pulao, the rice and vegetables will looking so attractive and tempting. Mostly we used to prepare pressure cooker pulao or biryani to get the work ease at busy time at the same time to taste rich and flavorful pulao. Kids will love the pulao much as it has colorful look, their favorite vegetable not much spices, so its perfect for them and even lunch box too…

Pulao is easy to make in pressure cooker and soon I plan to make the pulao in open pot too… Pulao with gobi 65 or broccoli 65 are perfect combination.

Category	Basics/Flour
Cuisine	-
Preparation Time	15 Minutes
Cooking Time	10 Minutes
Yields	3 Cups

Source – My Own

INGREDIENTS

Basmati rice – 2 Cup

To grind

Shallots – 10-15 medium

Green chillies – 4-5

Oil – 2 Tbsp

Bay leaves – 2

Cinnamon – 1” - 2

Cloves – 3

Cardamom – 3, slited

Star anise – 1

Kalpasi – 2-3

Cumin seeds – 2 Tsp

Onion – 3, chopped

Ginger garlic paste– 2 Tbsp

Tomatoes – 3, chopped

Carrot – 1, sliced

Beans – 10, chopped

Soya beans – ½ Cup

Butter beans – ½ Cup

Salt – To taste

Water – 3 Cups

Coriander leaves - To garnish

METHOD

Wash and soak the basmati rice for 15-20 minutes.
Meanwhile chop all the vegetables and keep it aside.

Blend shallots and green chillies into coarse paste and keep it aside.
Heat oil in pressure cooker; add all the spices one by one as listed above.

Sauté till the aroma gets and then add shallots sauté till transparent.

Add shallot-green chill paste and ginger garlic paste and sauté till the raw smell goes off.

Then add vegetables and beans and sauté it with little salt.
Now add tomatoes to the mixture and sauté till the oil oozes out from the mixture.

Drain the rice and add it to the mixture, gently mix it well and keep the flame on low.

Let the rice coats with spices and vegetables for 2 minutes.

Now add boiling water to the rice and cover the cooker with lid and keep it for 2 whistles and then switch off the flame.
Let it stand for 15 minutes and then release pressure to open, stir it with fork to avoid breaking rice.
Add coriander leaves and mix it well.

Serve it hot with your favorite accompaniment…

NOTE

If you wish you can add ghee instead of oil.
Add your favourite veggies, instead of soy and butter beans add green peas too.
Water and rice ratio is important to get correct texture of the rice, so add water according to the rice quantity.
Coconut milk instead of water will give you unique taste.
If you love nuts add ghee roasted nuts with while serving.

Semiya javarisi paal payasam/Sago Vermecelli Milk Kheer is an authentic recipe of South India, especially in Tamilnadu. The Tamil Cuisine will not fulfil without the paal payasam. Everyone makes in different method, but all will awesome in taste. The payasam with papads or medhu vadai are awesome combinations. Its my most favorite paal payasam.

Today we have prepared a special lunch for the Karthigai Deepam festival. Rice, sambhar, tomato rasam, medhu vada and the paal payasam with papads… The payasam is easy to make and delicious.

Category	Desserts
Cuisine	South Indian
Preparation Time	5 Minutes
Cooking Time	30 Minutes
Servings	6-8

Source – My Own

INGREDIENTS

Milk – 500 ml

Ghee – 1 Tsp + 1 Tbsp

Sago/Javvarisi – ½ Cup

Semiya/Vermicelli – 1 Cup

Cashew nuts – 10-12

Salt – A pinch

Cardamom powder – 1 Tsp

Condensed milk – 2 Tbsp

Sugar – ¾ Cup

METHOD

Boil the milk with 1.5 cups of water for 15-20 minutes.
Heat ghee in a pan; add sago roast it for 2-3 minutes on medium flame and transfer into a bowl.

In the same pan roast the vermicelli for 2-3 minutes on medium flame and transfer into a bowl.
Add 1 Tbsp of ghee in the same pan, roast it till golden brown.

Boil 2 cups of water in a pan; add the sago to the boiling water and allow cooking till the sago looks transparent.

After the sago cooks, drain the water via siever, keep the sago in a bowl.
In the same pan boil 2 Cups of water, now add the vermicelli and allow cooking for 2-3 minutes on medium flame.

Now add the sago to the vermicelli mixture and stir it well without any lumps.
Add pinch of salt, cardamom powder, condensed milk and sugar to the mixture, stir it well and allow cooking for 2-3 minutes on low flame.

Then add ghee roasted cashew nuts and boiled milk to the mixture and allow cooking for 2-3 minutes and switch off the flame.

Serve it hot…

NOTE

You can use either sago or vermicelli too.
Cook the sago and vermicelli separately, which will take different time to cook.
If you are using big sago balls, soak it for 20 minutes and cook. If you are soaking the sago omit the roasting method.
Don’t forget to discard sago cooked water, if you continue without discarding the Payasam will be like porridge.
Condensed milk is optional; but it will give you creamy texture and taste.
If you wish, you can add saffron strands, ghee roasted raisins.
Vegan version - Add coconut milk and jaggery to the Payasam and instead of ghee use oil for roasting.

Simple idlies and chutneys are boring at times, so I used to prepare kaima idli, chilli idli, kadai idli and Idli upma to treat our taste buds. In the order, the other simple tempering idli is called as Tadka Idli… Very very easy to make and suits for perfect lunch box…

Kids will love the cute mini idlies, and they will intake more. Sambhar idli is one of my favorite, will post soon. It will suits well for either breakfast or dinner even as evening snacks too in rainy season... So next time, when you have leftover idlies make it and taste... :)

Category	Breakfast/Dinner
Cuisine	South Indian
Preparation Time	5 Minutes
Cooking Time	10 Minutes
Servings	Single

Source – My Own

INGREDIENTS

Mini idlies – 20

Oil – 1 Tbsp

Chana dal – 1 Tsp

Urad dal – 1 Tsp

Mustard seeds – 1 Tsp

Red chilli flakes – 1 Tsp

Hing – ½ Tsp

Curry leaves – Few

Turmeric powder – 1/8 Tsp

Sambhar powder – ½ Tsp

Salt – To taste

Water – 2 Tbsp

Coriander leaves – To garnish

METHOD

Heat oil in pan; add chana dal, urad dal, mustard seeds, red chilli flakes and wait for sputter.

Add hing and curry leaves and then add turmeric powder, sambhar powder and salt sauté it for 2 minutes.

Add water to the mixture and when the mixture bubbles add the idlies.
Gently stir it once and switch off the flame.

Garnish with coriander leaves and serve it hot with tomato sauce…

NOTE

You can use normal idli pieces too instead of mini idlies.

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