Wednesday, February 8, 2017

Green peas masala




Green peas masala
Green peas masala


Both fresh green peas and dried green peas has plenty of health benefits like they help in regulating your cholesterol and blood sugar. As it is rich in nutrients, adding green peas to your diet helps in leading a healthy life.

Green peas is known as 'Pattani' in tamil and 'Matar / Mutter' in Hindi. I have made this green peas masala as an side dish for chappathi. It also goes well with white rice. If you are a member of 3, then with the proportion given below, you can use the same gravy for breakfast and lunch or lunch and dinner. That definitely saves your time.

With green peas, you can also try making Matar paneer masala. Here is the recipe link: http://www.ennillam.com/2013/10/mutter-paneer-masala.html

You can also add some cream at the end to this recipe for an extra creamy taste and flavor. Try making this green peas masala at your home and share your feedback in the comments section below.


Ingredients (serves for 6)


Green peas (dried or fresh) - 1 cup [1 cup size = 150 ml]
onion - 1 (medium size)
tomato -  3 (medium size)
cloves - 2
cardamom - 2
bay leaves - 1
cinnamon - 1 small stick of 1 inch size
fennel seeds - 1 tsp
green chili - 1
garlic - 5 - 6 pods
ginger - 1 inch piece
turmeric powder - 1/4 tsp
red chili powder - 1/2 tsp
garam masala - 1 tsp
oil - 6 tsp
kasuri methi - a generous pinch 
coriander leaves - for garnishing
salt - as needed


Method:


  • If you are using dried green peas then soak it overnight. 
  • pressure cook soaked green peas in 1.5 cups of water for 6 - 8 whistles until it becomes soft
  • chop onion, tomato, garlic and ginger. 
  • heat 3 tsp of oil in a vessel and add fennel seeds
  • once it splutters, add garlic, ginger, onion and green chili
  • once onion becomes transparent, add tomatoes
  • cook till the tomatoes become soft
  • cool it down and grind it to a fine paste
  • heat 3 tsp of oil in a vessel and add bay leaf, cinnamon stick, clove and cardamom
  • fry it for a minute and then add grounded paste. 
  • saute it in low flame and then add turmeric powder, red chili powder and garam masala. 
  • add salt. keep the flame in low as the paste will spill out. 
  • saute for a minute and then add 1 cup of water
  • add cooked green peas. ( If you are using fresh green peas instead of dried one, then you can wash and directly add it to the gravy. cook until the peas becomes soft and completely cooked. )
  • crush a generous pinch of kasuri methi and add it to the gravy
  • cook covered until it reaches the gravy consistency. If the gravy is thinner, then simmer it for few more minutes. 
  • finally garnish it with coriander leaves
  • serve as a side dish for chappathi, roti, dosa etc. You can also serve it along with white rice. 

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Monday, February 6, 2017

Raw mango rice



Raw mango rice
Raw mango rice


As the mango season begins, its time to try different mango recipes. Raw mango rice is one of the tastiest south Indian dish that you can make in quick time. Those who love to eat tangy flavored food, then this variety rice is a right choice for them. You can use any mango variety for making this rice.

You can even make this raw mango rice when you have left over rice. This mango rice recipe is quite simple and easy to cook in quick time. Those who want to quickly wrap up in kitchen can try out this mango rice recipe and its one of the best lunch box option for kids and adults.

Raw mango has plenty of health benefits as it is rice in vitamin C. It treats blood, liver and gastro intestinal disorders. It also contain vitamin B which helps you to retain good health. It also helps with indigestion and constipation. It also helps preventing dehydration.

Try this variety rice recipe at your home and share your feedback in the comments below.

Ingredients (serves for 2)


cooked rice - 4 cups [ 1 cup size = 240 ml ]
raw mango - 1 medium size ( when shredded yields 1.5 cups )
small onions / pearl onion - 10 - 15
garlic - 5 -6 pods
oil - 4 tsp
mustard seeds - 1 tsp
fennel seeds - 1.5 tsp
salt - as needed
curry leaves - few
red chili - 5
asafoetida - a pinch



Method:


  • shred/grate the raw mango
  • chop onions and garlic
  • heat oil in a vessel and add mustard seeds 
  • once it splutters, add fennel seeds, asafoetida
  • add chopped garlic, onions, red chili and curry leaves
  • saute till onions become transparent
  • add shredded raw mango and salt
  • saute till the mango becomes soft 
  • add the cooked rice and mix well
  • serve hot with fried veggies


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Sunday, January 29, 2017

Maa ladoo / Maa laddu


Maa ladoo
Maa ladoo


Maa ladoo / Maa laddu also known as pottukadalai urundai is an easy to make recipe with simple ingredients. In the original maa ladoo recipe, almonds and pista are not added. However, I tried adding almonds and pista just to add nuts to my kid's diet. The taste after adding nuts turned out well and the flavor was awesome.

Pottukadalai / Roasted gram / Fried gram dal is very healthy especially for kids. So this maa ladoo recipe is perfect for kids and you can give this maa laddu to them as after school snacks.

Usually we do this maa ladoo for festival occasion like diwali. As this is very healthy for kids, I keep making these ladoos everytime when it gets over. Try making this healthy sweet for your kids and share your feedback in the comments below.

Ingredients (makes 15 ladoos)


Roasted gram dal / Fried gram dal / Pottukadalai - 1 cup [ 1 cup size = 240ml ]
Almonds - 1/2 cup
Pista - 1/2 cup
Elachi / Cardamom - 2
Sugar - 1/2 cup
Ghee - 1/4 cup
cashews - 10 (optional)


Method:


  • Grind sugar and cardamom seeds to a fine powder. Transfer it to a bowl

  • Dry roast Fried gram dal / pottukadalai until you get a nice aroma. Do not let it change color. 

  • dry roast almonds and pista separately

  • grind roasted gram dal first to a fine powder. add it to the bowl containing sugar powder
  • grind roasted almonds and pista separately to a fine powder. As pista and almonds leave some oil, don't grind it along with roasted gram dal as it prevents grinding fried gram dal to a fine powder. 
  • add the almonds, pista powders to the bowl
  • melt ghee
  • if you want, you can fry cashews in ghee and add it to the mixture. I didn't add as my son is one year old and adding nuts will be difficult for him to chew :) .
  • add the melted ghee to the mixture. combine everything
  • when the mixture is warm enough that your hand can bear, start making ladoos. If needed you can apply some ghee for your hands for a smooth finish.
  • store it in an airtight container. It will stay good for minimum 10 days.


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Friday, December 23, 2016

Masala pori / Kara pori / Spicy puffed rice


One fine day, my SIL sent me a photo of masala pori that she made at home. My husband immediately said it reminded of his childhood days. I thought of surprising him one day by making this at home. Thanks to my SIL Pushparani who sent the ingredients photo as well :)

Before making this Kara pori, I didn't know that the recipe is going to be that simple and quick to make. Being holiday season now, you can impress your kids as well by making this tasty and spicy puffed rice at your home.

We usually buy this puffed rice during festival occasions like Saraswati pooja, Ayudha pooja, Krishna Jayanthi, Ganesh Chaturthi etc., and we end up having more of this puffed rice. At that time, you can finish that up by making this tasty kara pori.

Try out this recipe at your home and share your feedback in the comments section below.

Spicy puffed rice
Masala pori

Ingredients (makes 4 cups )


Puffed rice / pori - 4 cups [1 cup size = 240 ml]
oil - 2 tsp
peanuts - 2 tablespoon
fried gram dal / roasted gram dal (pottukadalai) - 2 tablespoon
garlic - 5 pods
curry leaves - few
red chili - 2
asafoetida - a pinch
turmeric powder - 1/4 tsp
red chili powder - 1/2 tsp
salt - as needed


Method:


  • fine chop garlic 
  • heat 2 tsp of oil in a vessel
  • add peanuts and garlic. Keep the flame to medium
  • fry till the garlic gets roasted and then add roasted gram dal (pottukadalai)
  • saute and then add curry leaves and red chili
  • keep the flame to low
  • saute once and then add asafoetida, salt, turmeric powder and red chili (if you want more spice, then you can increase the quantity of red chili powder)
  • finally add puffed rice and give it a toss
  • Spicy puffed rice is ready to be served :)
  • serve as a evening tea time snack


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Wednesday, December 21, 2016

Ragi halwa / Finger millet halwa made from sprouted ragi

Its been a very long time since I posted a recipe. Finding a time for blogging became difficult with my super active son :) . But today I couldn't resist myself from posting this halwa recipe as the outcome was very tasty and the recipe is simple. My 1 year old son really enjoyed eating this halwa. This Ragi halwa recipe is very healthy as it is made from the milk extracted out of sprouted ragi.

I got to know this recipe from "The Hindu". There was an article about millets and in that it was mentioned in olden days people used to make this ragi halwa once they harvest ragi from the farm and its very healthy. Though the ingredients alone was given but not the quantity, I decided to make this halwa with my own instinct and the result was extraordinary. It looked like Tirunelveli halwa at the final stage.

Sprouting ragi for this halwa recipe is essential as ragi with skins are little hard for digestion especially for babies. So sprouting helps in easier digestion and sprouted ragi is more healthy and nutritious for your baby.

Finger millet widely known as Ragi in India is a rice source of calcium, iron, protein, fiber and other minerals and is a gluten free food. People who are sensitive to gluten can easily consume finger millet.


Ragi Halwa
Finger millet Halwa


Ingredients 


Ragi / Finger millet / Kezhvaragu / Keppai - 1 cup [ 1 cup size = 240 ml ]
Sugar - 1/2 cup
ghee - 2 tablespoon
water - as needed

Method:


  • soak ragi for minimum 8 hours 
  • put a clean cloth over a colander
  • drain out the water and transfer the soaked ragi to the cloth
  • tie and cover it up and keep it for 10 - 12 hours
  • you can see the ragi gets sprouted (tiny little white buds) when you open it up after 12 hours
  • grind the sprouted ragi by adding some water to a smooth paste
  • extract the milk from the grounded batter using a filter
  • heat a heavy bottomed vessel and add little bit of water and sugar
  • boil it until the sugar syrup reaches to one string consistency (when you pour a drop of syrup in a bowl of water, it won't dissolve, that means it has reached the one string consistency)
  • keep the flame low, and slowly add the extracted ragi milk and stir it continuously 
  • keep stirring to avoid lumps
  • once it becomes thick, add ghee.
  • at one stage, it won't stick to the sides and the ghee will start oozing out
  • switch off the flame and transfer to a greased plate
  • garnish with your favorite nuts and serve as a healthy snack 


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