Millet Dosa for Blog Birthday

I started this blog in 2008, and this is the first  time I'm celebrating it. I started cooking only after marriage and I'm no expert in cooking. I have a long way to go. But this journey has been nice, I have met so many people who have gone on to become very good friends. I must thank the blogging community for all the support, I could not have done much with out you guys. I thank all my readers and blog friends who encourage me with their constant comments.  Instead of making something sweet I decided to do something healthy for a change. Do check the recipe.

Ingredients

Millets

Thinai (Italian Millet)-1/4 cup

Samai (Little Millet)-1/4 cup

Varagu (Kodo Millet)-1/4 cup

Ragi (Finger Millet)-1 fistful

Kambu(Pearl Millet)-1 fistful

 

Dals

Bengalgram Dal-1 fistful-(optional)

Green Gram Dal-1/2 cup

Toor Dal-2 fistfuls

Urad Dal-2 fistfuls

Other ingredients

Asafoetida-2 pinched

Red Chillies-3-4

Garlic-4-5pods

Pepper-1 teaspoon

Ginger-Half an inch

Coriander and Curry leaves

Salt to taste

Soak the millets and dals for four to five hours. Grind all ingredients to a smooth consistency and prepare thin dosas. This is an incredibly healthy recipe. Thinai, Samai and Varagu are traditional millets and are a good source of proteins, fibre and calcium. They are also filling and is good for diabetics. Even Barnyard Millet or Kuthiravaali millet can be added to make dosa. Serve with chutney of choice.

Aval Upma

Its Blog Hop Wednesday, I have been paired with Rajani of My kitchen Trails. Its interesting to note the little stories she writes as an introduction before the recipe itself and she has some unique recipes in her blog. Do check her space. I tried Aval upma from her blog for breakfast today. It tasted good and it was light. You can also add vegetables to this upma.

Ingredients

1 cup-Aval(Beaten rice flakes)

1 medium sized-Onion

Green Chilli-1

Lemon juice optional

Turmeric powder-1/4 tsp

Oil-2 tsp

Urad dal-1 tsp

Mustard-1 tsp

Curry Leaves -A sprig

Salt-to taste

Water to soak Aval

Soak Aval for ten minutes if your using the thick variety. I used the medium variety. Take oil in pan. Add mustard, wait for it to splutter. Add Urad dal, let it brown. Add curry leaves and then Onion. Let the onions turn transparent. Now take the soaked Poha from water add it to the pan, add turmeric powder and salt to taste. Let this cook for 2-3 minutes. Take off the pan, squeeze lemon juice and serve. Another keeper recipe for sure.

Media feature and Navratri Sundal recipe.

First up, I would like to share that I was featured in NDTV Hindu where there was an interview of mine regarding blogging and how regional blogs have been gaining momentum. I do not know how to get hold of the video. But it was a different feeling seeing myself on TV.

Secondly I was featured in Indian Express. Please check the link Vegetarian Food options for a change. 

Thirdly my blog was featured in Prismma, an online digital decor magazine.Shalini@Sanctified Spaces.

This festive season has been so kind to me. Thank you to the azure blue! 

The goddess beautifully adorned

I did make Sundal during Navratri. Do check the recipe here.

Ingredients

Sprouted Green Gram-1/4 kg

Grated Coconut-2 or 3 tablespoons

Turmeric a pinch 

Salt to taste

For tempering

Oil-1 tsp

Mustard-1 tsp

Urad Dal-1/2 a tsp

Hing-a pinch

Red Chilly-2 or 3

Curry Leaves-a sprig

Method- Boil green gram with enough water, salt and turmeric. Cook well till done. But this should not turn too mushy. Now temper the ingredients given above and add it to the green gram. Take this mixture off the pot and add grated coconut. The content of folic acid increases when green gram is germinated and this is a good source of protein too. This is nutritious and simple to make. One can incorporate this sundal in their meal everyday. This tastes great too.

 

 

 

 

I simply love this havan spoon. Gorgeous right. Sending this to a bit of India in every home  @The key bunch; Liven things up and Colours Dekor

Wood apple sweet pachadi

Wood apple makes its appearance felt only during Ganesh festival. Apart from Kozhukattai's this is my favourite pachadi. I really look forward to eating this fruit. I love the tart and sweet taste of this pachadi. A ripe fruit can be cracked open by another fruit. The one which is ripe will break open first. So check the recipe here.

Ingredients

Wood apple-1

Jaggery-1 large piece

Cardamom-1or 2 pods 

Take a mortar and a pestle. Pound the jaggery, cardamom pods and wood apple into single mass. Scoop it out and enjoy. On this note, I would like to wish my readers a Happy Ganesh Chaturthi.Enjoy this traditional beauty. Sending this to Flavors of South India   

Buttermilk spiked with spices

 

Blog hopping is in its third week. Have I got to know my co bloggers better? the answer is a big yes thank you Rads for this fun opportunity. This week my partner happens to be Divya. I have had the privilege of meeting her once, she is really a sweet person do check her space for a nice array of recipes. I chose to make masala buttermilk from her space. And surely this is for keeps. Its healthy and tasty and can be made in a jiffy. So check out the ingredients used and fix yourself a drink.

Ingredients
1 cup-curd

1/2 cup water

Jeera-1/4 tsp

Pepper corns-2(increase according to taste)

Fenugreek powder- 1/4 tsp( roasted and powdered)

Chilli-1

Curry and coriander leaves

Salt to taste

Take a mortar and pestle and pound the spices and the leaves into a fine paste. Add the paste to a blender along with curd and water and whip well. Add salt to taste. Let the spices and curd mingle when it sits in the fridge. You can strain and serve or drink it directly. I have made this for a single serving. The Fenugreek  powder makes this drink so aromatic. This drink is surely a match made in heaven.

Yam Curry

Ingredients:

Yam-500 gms

Oil-3 teaspoons

Mustard seeds-half tsp

Jeera-half tsp

Curry leaves-A sprig

Asafoetida- a pinch

Turmeric powder-1/4 tsp

Sambar powder-2 tsp

Salt to taste

Cube yams and boil in water till soft. Discard the water. In a kadai pour a little oil then add mustard, jeera and curry leaves. When this splutters add a  pinch of asafoetida and add the boiled and cubed yam. Now add turmeric powder,sambar powder and salt to taste. Keep the fire in sim and keep stirring till yam gets roasted properly. Remove from fire and transfer in serving bowl. This goes well with rasam rice. Sending this to Vrat ka khana.

Bisibele Bath

Radhika of Tickling Palates has announced a fun way to link up with bloggers with an event called the "Blog hop Wednesday". The aim is to make a lot friends who come with a recipe in tow. Sounds like fun right. I have been paired up this week with Sangeetha from Typical Indian cooking. She has a lot of recipes on the blog and a friendly person too. I chose to make bisibele bath from her blog. This is my husbands favorite recipe. I have made my version of the classic Karnataka special. So do check out the recipe.

 

Bisibele Bath

Ingredients

Rice-1 cup

Toor Dal-1/2 cup

Mixed vegetables- I used 1 carrot,2 brinjals,4-5 strings of beans)

Lemon sized tamarind-Soaked

Turmeric-1/4 tsp

Salt to taste

Baby onions-10 nos

Sambar powder-1tsp

oil-for frying onions

Ghee-1 spoon

Coriander leaves for garnish

For the powder to be fried  and powdered

1-cardamom

1-clove

1-cinnamon stick

Coriander seeds-1tbsp

Bengal gram dal-1 tbsp

Red chillies-2

1-Star anise-optional

This method of mine is very simple. I pressure cook the vegetables,rice and dal with salt and turmeric powder. I use six glasses of water to be put in the cooker's container. Once this is done. I take a vessel,extract the tamarind juice,put the spice  powder and sambar powder,add the rice and other ingredients to this and let this mixture cook well. Once well done add the pearl onions(which is fried in oil) to this mixture. Garnish with coriander leaves. Add a dollop of ghee while serving. I have not used coconut, if you wish to you can use 1/2 cup grated coconut. Serve this with a raita of your choice.

Coriander Rolls For ICC

I really liked this months Indian Cooking Challenge.We were asked to try out Maharashtrian coriander rolls from Archana's Tried and Tested.When I read the recipe, it sounded delectable.Aromatic coriander stuffed in a dough and deep fried.Heaven indeed.Here goes my version of the recipe.

Ingredients:

For the covering

Besan-3/4th cup

Wheat Flour-3/4th cup

Chilli powder-1/2 tsp

Turmeric powder-1/4 tsp

Salt to taste

Oil-3 Tbsp(heated oil)

For the stuffing

Coriander Leaves-2 cups

Grated Coconut -2 Tbsp

Poppy seeds-1 Tbsp

Sesame seeds-1Tbsp

Oil-1Tbsp

Ginger,green chilli paste-1 tsp

Garlic-3 cloves

Onion-1

Lemon juice-2 Tbsp

Sugar-3/4th tsp 

Red chilli powder-1/2tsp

Salt to taste

For Tamarind Paste

2tsp oil+1 tsp garam masala+2tsp tamarind paste

Oil for deep frying

Method-Mix the dough with ingredients mentioned in the covering section.Make a stiff dough.Set aside for 30 minutes.Chop the coriander leaves and make sure you use a paper napkin to remove the moisture.Dry roast grated coconut,poppy seeds and sesame seeds individually.Blend into a course powder.Take oil in a pan roast the ginger green chilli paste,onion and garlic till well done.Let this cool.Now to this add chopped coriander leaves and the course powder.Add in the red chilli powder,sugar and lemon juice.Add salt to taste.This mixture tasted great by itself.This could be used as a filling for sandwiches.I felt like spooning off the stuffing all by myself.Now roll out the dough like a puri.Spread the tamarind paste.Place ample amount of stuffing.Make a roll and seal the edges.Take oil in a pan and deep fry till well done.I had these lovely rolls with tomato sauce.The Pudachi Wadi's tasted awesome.A keeper for sure. 

Yam Squares

This is one of the best ways to consume yams marinated and shallow fried.And what a treat it is to the palate.Now for the recipe.

Ingredients:

Yam-500 gms

Turmeric-3 pinches

Red chilly powder-3/4 tsp

Coriander powder 1 1/2 tsp

Tamarind paste-2 tbsp

oil to fry 

Salt to taste

Method: Cut yam into squares with medium thickness.Immerse them in a cup of water and cook till done.Drain the water once cooked.Mix the red chilly powder,coriander powder,turmeric and salt in the tamarind paste.Coat the cooked yam squares with this paste.Leave this aside for 15 mins.Shallow fry these on a tava with required oil.To be well done, this will require at least 15 mins when cooked on slow flame.I can eat them straight from the skillet with zero waiting time.

Instant ragi dosa with drumstick leaves

Instant Ragi Dosa with drumstick leaves

There were sudden showers in Chennai this morning.It was a pleasant surprise.I enjoyed the pleasant showers with instant ragi dosas.Finger millet is a good source of calcium,top this with a handful of  Moringa leaves and your good to go.Check the recipe below.

To temper

Urad dal-1/2 tsp

Chana dal-1/2 tsp

Curry leaves-a sprig

Onion-1

Chillies-1or 2

To mix in the flour

1 cup-Finger millet

Water

Jeera-1-tsp

Drumstick leaves-a handful

Salt to taste

Rice flour for binding-2tbsp

Method: Mix the ragi flour with water and make a watery batter.Mix in the salt,jeera,drumstick leaves and rice flour.Set it aside.Take oil in a pan and temper the ingredients as mentioned above.Saute onions well.Add this to the batter and keep aside for 10 minutes.Take a dosa pan and pour this batter to make thin dosas.Flip it when done and enjoy this healthy breakfast.Serve them hot with a spicy chutney.Sending this to Dr Sameena's event.

Mysore Rasam-Comfort Food for the Soul.

Rasam is a staple at home.This best part about this tasty tangy broth is that it goes well with any side dish and even a papad.So rasam essentially is an all rounder and a part and parcel of the South Indian Psyche!Best remedy for the sniffles and a comfort food for me.This rasam has the lovely taste and aroma of coriander seeds wafting around in the house once made.Now for the recipe

Cooked toor dal-1/2 a cup

Tamarind-a lemon size

Curry leaves-a sprig

Tomatoes-2

Coriander leaves-a bunch

Asafoetida-a pinch

Jaggery-a small lump

Pepper-4 0r 5

Salt to taste

To grind

Coriander seeds-1 1/2 tablespoon

Bengalgram dal-2 teaspoons

Red Chillies-2

Oil-2 tsp for frying

Add the raw pepper without frying to be ground

To temper

Ghee-1 tsp

mustard-1 tsp

Method-Pressure cook toor dal with a pinch of turmeric and cool.Soak tamarind in water and mash well to extract tamarind water.Take a vessel,add the tamarind water,salt,cut tomatoes,curry leaves and a pinch of asafoetida.Let this mixture boil well.Add the cooked dhal mashed up well.Do not throw away the water,add this to the broth as well.Mix this well and add the magic potion which has been ground and kept aside.Let it bubble well till done.Add the jaggery to this mixture to enhance the flavour.Temper the mustard seeds with ghee.This step will make the rasam aromatic.So do not forget this step.While using tomatoes for this recipe,make sure  to use less tamarind.Finally garnish the rasam with coriander leaves.I have adapted this rasam recipe from the book Cook and See by Meenakshi Ammal.Go ahead make it your own.