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.

STREET SIDE SHOP STYLE SAMBAR / கையேந்தி பவன் சாம்பார்

This sambhar is easy to make and it tastes so yum. We can make this so quickly. We don't need dhal for this .Goes well with dosa also.

INGREDIENTS

Pearl onion - 20 to 25

Tomato - 3

Green chili - 1

Garlic - 5 to 6  pods

Fried gram dhal - 2 tbsp

Turmeric powder  -  1 tsp    

Sambhar powder -  1 tbsp

curry leaves - few

For tempering

Oil , mustard seeds, cumin seeds, fenugreek seeds  

    

Coriander leaves for garnishing

METHOD

In a cooker add onions, garlic, tomatoes, turmeric powder and chili powder. 

Add water and cook for 3 whistles. 

Let it cool and ground to a paste. 

In a pan add oil, mustard seeds , cumin seeds and curry leaves and allow it to splutter. 

Add onion and sauté well. 

Add the grounded paste add salt and cook well.

In  a mixie add the fried gram dhal and make a powder.

Add the grounded powder to the gravy.

Add water and cook till it reaches a correct consistency.

KONGU STYLE VEGETABLE KURMA

Usually I make  potato kurma , this kurma has a differnt taste and it had become our family's favorite. 
Goes well with idli, dosa and idiyappam.

INGREDIENTS

Pearl / small onion - 10 nos

Tomato - 2 nos

curry leaves few

Potato - 1

Carrot - 1

Cauliflower - few florets

Peas - 1/4 cup

Beans - 5 nos

To grind 

Grated coconut - 1/2 cup

Pearl onion -  10 to 15 nos

Garlic - 5 to 6 pods

Fennal seeds - 1 tsp

Coarinder seeds - 1 tsp

Cashews - 4 nos

Fried gram dhal -  1 tbsp

Poppy seeds - 1 tsp

Cinamon - 1 " piece

Red chili - 6 to 8

METHOD

In a mixie jar add all the ingredients given to grind and make a paste. 

Cut all the vegetables , boil the potato . 

METHOD

In a pan add oil mustard seeds and urad dhal, add onions , tomatoes and saute well.

Add the grounded paste, salt  and cook till the raw smell goes.

Add the vegetables and cook and add the boiled potatoes.

Cook for few minutes adjust the consistency and garnish with coarinder leaves.

KARA CHUTNEY / கார சட்னி

 I am making this chutney for so many years but not posted in my blog. Want to document this for my kids. This chutney goes well with idli , dosa etc.

INGREDIENTS

Onion - 1

Tomato - 2

Red chili - 7 to 8 (adjust according to your taste)

curry leaves - few

Salt to taste

Oil  - 1 tbsp

Mustard seeds - 1 tsp

urad dhal - 1 tsp

METHOD

Soak  the red chilis in warm water for 10 minutes.

And grind to a paste.

Heat oil in a pan and temper with mustard seeds , urad dhal and curry leaves. 

Add chopped onions and sauté.

Add chopped tomato or grounded tomato and sauté well.

Add the grounded red chili paste and salt to that and cook well till the raw smell goes.

Add water and cook till it reaches the current consistency.

Serve with idli or dosai. 

 

PACHAI MOAR KULAMBHU/பச்சை மோர் குழம்பு

Pacha moar kulambhu is easy to make , no cooking is needed. That is why the name . Learnt this from my friend chitra . Everyone in my family loves this. Easy to make and taste yum too.

INGREDIENTS

Coriander leaf - 1 bunch

Green chili - 3 to 4

Hing - 1/2 TSP

Grated Coconut  - 2 tbsp or 4 pieces

Salt as per taste

Curd - 1 cup

Coconut oil - 2 tbsp

Curry leaves - few

Mustard seeds - 2  tsp

METHOD

Combine  the coriander leaves, salt, hing, green chili, coconut  in a mixer and make a paste.

Beat the curd nicely and add this mixture to the curd.

Heat coconut oil in a pan , temper the mustard seeds and curry leaves.

The smell of the curry leaves will infuse in the oil and give a nice flavour to the mix.

Enjoy with sevai or iddiyappam.



 

GREEN VEGETABLE STEW

I usually make Appam with stew like my mom makes. This stew was made by a chef in a TV show. It was little different using milk and coconut milk. I served with appam  and kids liked it. 

INGREDIENTS

Onion - 1

Potato - 1

Carrot - 1

Sow sow ( Chayote) - 1/ 2

Peas - 1 fist full

Ginger - 1 inch piece

Green chili - 2 to 3

Pepper corns - 1 tbsp

Salt to taste

Coconut milk - 1 cup

Milk - 1 cup

Oil - 2 tsp

curry leaves 

METHOD

Peel carrot, potato and sow sow and cut into cubes.

Chop the onion , cut green chili and ginger in to thin strips.

Heat oil in a pan and add pepper and ginger.

Add green chili , curry leaves , Add onions and saute them,  Add all the vegetables and saute.

Add coconut milk and cook well.

When the vegetables are cooked add salt and boil. 

Add milk and switch off the stove.

Note.

Add thin coconut milk and cook, 

Add thick coconut milk after the vegetables are cooked,

Switch off the gas after you add milk, Otherwise milk will curdle.

This is taking part in CC Challenge.

ADAI

I am very happy to join Valli's cook from cook book challenge. I am a big fan of Chef Venkatesh Bhat. I had made a note of this recipe from his TV show. Adai is a common recipe which everyone makes in home. This recipe was different from what we make in our family. 

INGREDIENTS

Table  - 1


Raw rice   -  1 cup
Urad dhal -- 1/2 cup
Channa dhal - 1/2 cup
Toor dhal   -- 1/2 cup
Red chili - 8 to 10
Cumin seeds  -- 2 tsp

Table -- 2

Onion  -1 
Green chili -2
Coriander leaves - 1/4 cup


Salt , hing and sugar  as needed.


METHOD

Soak all the ingredients given under table - 1 for one hour.

Grind coarsely.

Add  Salt , sugar and hing to the batter.

Chop green chili , onion and coriander leaves and add to the batter and make adai.

You can serve with Avial , vellam or tomato chutney.

PANEER BEETROOT SANDWICH

 

Curtains up!!! This time I am paired with Mayuri for Shh cooking challenge. She gave me beetroot and panner as secret ingredient. I made panner at home.

 



 

 

 

 

 

 

INGREDIENTS

 

 

 Brown Bread

Beetroot - 1 big

paneer  grated - 1 cup

Onion - 1

Chili powder - 1 tsp

Garam masala - 1 tsp

Salt as per taste

 



 

 

 

METHOD

 

Boil the beetroot , peel and grate it.

 

Chop the onion.

 

Heat oil in a pan , add onions .When it changes color add grated beetroot and cook.

 

Add chili powder , garam masala  and salt.

 

Add panner and mix well.

 

Keep the stuffing inside and make sandwich.

 

If you want you can add cheese too.

 

 

You can combine grated beetroot , panner and wheat flour and make roti.