PEARL MILLET FLAKES DUMPLING/ கம்பு அவல் கொழுக்கட்டை

Millets have lots of nutrients, it helps in weight loss too. Instead of making upma I thought of making this. Tried for evening snack and it cam out so good. Kids liked it. 

INGREDIENTS

Peral millet flakes / கம்பு அவல் - 1 cup

Onion - 1

Green chili - 4

Grated coconut - 1/2 cup

Curry leaves - few

Coriander leaves - few

Salt to taste

For Tempering

Oil - 1 tbsp

Mustard seeds - 1 tsp

urad dhal - 1 tbsp

Channa dhal  - 1 tbsp

 

METHOD

Soak the flakes / Aval in water for 15 minutes. And wash it.

In a strainer add a cotton cloth and add the soaked flakes and drain it nicely. Keep it aside.

Heat oil in a pan, add mustard seeds, let it splutter. Add urad dhal, channa dhal and saute. Add chopped onions , green chilis , curry leaves and coriander leaves. saute.

Add grated coconut and salt and sauté nicely. 

In a bowl add the drained flakes mixture.

Add the sautéed onions etc and mix well. 

Grease the Idli plate and make balls or desired shapes and steam it for 5 to 7 minutes.

Enjoy with your choice of chutney.

DRUMSTICK SOUP/ முருங்கை காய் சூப்

 

Everyone knows drumstick has lots if nutrients. I don't make this soup because of the tedious work of removing the flush from the drumstick. When my friend Viji told me this method , I tried this and its  a hit in my home. Simple yet healthy snack. Very good as a evening snack on a rainy day. 

INGREDIENTS

Drum stick pieces - 15 to 20 nos

Shallots -  10 to 15 nos

Garlic pods - 5 to 6

Ginger - 1 " piece

Bay leaf - 1

Butter - 1 tsp

pepper powder or pepper corns as per taste

salt to taste

METHOD

In a pressure cooker add butter and add shallots, garlic , drumsticks , bay leaf and sauté nicely.

Add water and cook nicely for 3 to 4 whistles.

when it cools down , remove the bay leaf, add pepper corns if you are using  and grind to a paste. 

Add some  water to adjust the consistency , strain it and boil it .

Add salt and pepper powder if  you are using.

Enjoy with bread toast.

BAKERY STYLE BUTTER COOKIES (EGGLESS)

These cookies are very delicate and delicious - a perfect balance of sweet and salty. They will remind you exactly of the biscuits at tamil bakeries. They are very easy to make! This recipe was from Gayathri Kumar 

 

INGREDIENTS

All Purpose Flour / Maida – 130 gm  (1 cup)
Custard Powder/Corn flour – 1 1/2 tbs
Baking Powder – 1 tsp
Salt – 1/2 tsp
Butter – 100 gm
Powdered Sugar – 50 gm
Vanilla Essence  – 1/2 tsp

Video Link of  Vidhas Kitchen

METHOD

In a bowl mix together maida, custard powder, baking powder and salt. Set aside.

In another bowl, add butter and powdered sugar along with vanilla and beat until creamy.

Add in the flour mix and gently mix to form a smooth dough.

Place the dough between two parchment papers and roll into a 1/4″ thick disc.

Using a cookie cutter, cut them into rounds and gently transfer them to a parchment lined tray. Do this until you have no more dough left

Once all the dough is used up, place the tray in fridge for 30 – 45 minutes.

Preheat oven to 175°C.

Bake the cookies for 10 minutes.

Remove them and allow them to cool on a wire rack

Store these cookies in an airtight box and enjoy with a cup of tea or coffee!

THATTAI

Thattai is my family's  favourite. I make a variation of green chili thattai  which  I learn from my cousin. 

INGREDIENTS

Raw rice - 1 kg

urad dhal  - 200 gms

chili powder - 3 to 4 tbsp

hing - 2 tbsp
Butter 100 gms

salt as per taste

channa dhal = 1/4 cup

oil for frying

METHOD

Soak the  Rice  for an hour and dry it in shade and then grind.

 Roast urad dhal till it gives out a nice aroma. Grind that too.

 Now mix 6 cups of rice flour to 1 cup of urad flour and butter.

 Add the channa dhal, 1 1 tsp or a little less of hing powder and chili powder to the rice flour. Add salt to  half cup water dissolve it and pour it into the rice flour.

Now mix and add enough water to make it into a dough .

Take a small size ball and make thattai and poke holes with fork. otherwise it will puff like poori. 

Heat the oil in kadai and fry the thattai.

Store it a airtight container.

CHILI CHEESE TOAST

I am a big fan of Chef Sanjeev Kapoor. I tried this recipe from his cook book. It tasted yum and all liked it. Good evening snack.

INGREDIENTS

Bread    - 8 slices

Cheese grated -  11/2 cups

Green Chilies   -  4 to 6

Onion   -  1 medium size

Capsicum   -   1 medium

pepper corns crushed - 1 tsp

coriander leaves    -- 1/2 cup

METHOD

Clean and chop green chilies, Capsicum , onion and coriander leaves. 

In a bowl combine grated cheese, chopped onions, green chilies,capsicum, crushed pepper corns and coriander leaves.

Toast bread slices on one side on a tawa.

Apply cheese mixture on non toasted side of the bread.

Grill it on a oven until the cheese melts. 

Serve hot with sauce of your choice.

NOTE:

You can make this tawa also.

Apply butter on one side of the bread and apply cheese mixture on the other side.

Toast the bread on tawa with lid to close the bread, Toast in a low flame until the cheese melts.

This is taking part in Valli's Cooking from cook book challenge.

PANNER AND CAPSICUM GUJIYA (SAVORY) FOR SSHH CHALLENGE

 

Hi all. I am blogging after one and half years. Thanks to Priya  to start this SSHH cooking challenge event. I am motivated to blog again. I am paired with Lakshmi Vimala   this month. Thanks to priya for giving me a chance to add a lovely person to my friend's list. The secret ingredients given to me are Paneer and Capsicum.

 

I saw a paneer gujiya recipe in Tupperware flyer. I changed it to a savory version. I made paneer at home.

 

 

 

 

 

INGREDIENTS

 



For the Dough

 

All purpose flour / Maida - 1 cup

Rava / Sooji -  1/2 cup

Salt  - one pinch

Ghee - 1 tsp

Water for kneading

 

 

For the Filling

 

Paneer - 1 cup

Capsicum - 1  medium size

Onion - 1 small

Red chili powder - 1 tsp

salt to taste

 

Oil for frying

 

 

 

METHOD

 

For the pastry

 

Sieve the flour and semolina together.

 

Add the melted ghee,

 

Rub the ghee in the flour with your fingertips till the mixture resembles bread crumbs.

 

Add water gradually an knead the flour into smooth dough.

 

Keep aside for 30 minutes.

 

 

For the Filling

 

Combine the paneer , finely chopped capsicum and onion. Add salt , chili powder and mix well.

 



Make small size puris out of the dough.

Place the filling inside and make gujiyas.

Heat oil in a pan and fry the gujiyas in to golden brown,

 

Serve with Sauce.

 

 

 

 

SIMPLE CHEESE POTATO SANDWICH

 

Today is the last day of BM 21 group 2. I made this sandwich without onion , garlic. It is simple and it is delicious.Kids loved it.

 

 

INGREDIENTS

Brown bread - 8
Cheese spread ( I used Britannia masala mania)
Boiled and mashed potato - 1 cup
chili powder, salt to taste
oil , cumin seeds for tempering
Coriander leaves for garnishing
Butter for toasting

METHOD

In a pan heat oil and splutter cumin seeds.
Add mashed potatoes, chili powder and salt.
Mix well and add coriander leaves.( chopped)
Apply cheese on the bread and stuff the potato filling and toast.

Check the recipes of BM # 21.

VEG PANNER CHEESE FRANKIE

Today is the first day of BM # 21, group 2 day 1. Thanks Srivalli for the wonderful opportunity. I have chose sandwiches and wraps for this week. Frankie , favourite for kids. Kids enjoyed this.

 

 

 

INGREDIENTS

Wheat flour - 1 cup
All purpose flour - 1/2 cup
Onion - 1
Green . yellow, red capsicum - 1 cup
Panner cubes - 1 cup
Chili flakes - 1 tsp
salt to taste
Mixed herbs - 1 tbsp
Tomato ketchup -  1tbsp
Grated cheese - 1/2 cup

METHOD

Make a dough by combing wheat flour and maida.

In a pan heat oil , add chopped onions and capsicum and saute.

Add the paneer pieces and saute.

Add chili flakes, salt , tomato ketchup and mixed herbs.

 

 

 

In a roti spread grated cheese, over that the veg and paneer. Roll it and make frankie.

 

 



 

Serve hot.

 

 

 

 

 

Check the recipes of BM # 21.

 

VEGETABLE CHEESE SPREAD

I tasted this sandwich in my friends place. I have made this lot of times but I have not clicked the recipe.When I decided to join cooking with spreads , I thought it will match . Easy and simple spread but tastes delicious.

 



INGREDIENTS 

 

 

Onion medium size -1

Capsicum - 1

Carrot medium size - 1

Garlic -  2 to 3 pods

Olive oil - 1 tsp

salt to taste

chili flakes as per taste

cheese - 2 cubes or cheese spread

 

METHOD 

Finely chop all the vegetables including garlic and grate the carrot and  cheese.  

In a pan heat oil , add garlic and onion.

 

  

 

 

When the onion turns pink add chopped capsicum. 

 

 

When the capsicum is cooked add grated carrot and saute. 

 

When all the vegetables have cooked add chili flakes , salt and cheese.

 

 

Mix well , Delicious spread is ready. Apply on bread and enjoy your sandwich.

 

 

 

 

• You can replace olive oil with ordinary oil too.
• You can use cheese spread instead of cheese cube.
• You can spread this on roti too.
• This can be stored in an airtight container for 3 days.

Want to know the recipes of BM # 20.