Couscous with Vegetables

Couscous is low-in-fat, low-in-calories and is a slow-release carbohydrate which means it takes longer to release energy in the body which will keep you full for long hours. Ready in just 5 mins, it’s also much quicker preparation than your standard side dish. It’s best option for breakfast.

Couscous with vegetables
Ingredientsmeasurement
Couscous 1 cup
Onion 1
Green Chili2
Tomato1/2
Carrot1 small
Green Peas1/4 cup
Ginger1/2 inch
Garlic1
Turmeric1/2 tsp
Saltto taste
Lemon Juice1 – 2 tbsp
Simple ingredients and yummy taste

Method:

Rinse 1 cup Couscous with water and soak it for ½ an hour.

  1. Heat oil in a pan with 2 tsp of oil/ghee. Add chopped green chili and saute for few seconds.
  2. Add chopped onion and fry, then add crushed garlic and ginger and saute well.
  3. Add carrot and green peas, cook until it is soft.
  4. Add chopped, deseeded tomato and cook with vegetables.
  5. Add salt and turmeric powder.
  6. Once vegetables are cooked, add soaked and puffed Couscous to the pan.
  7. Stir until it is well combined with other ingredients.
  8. Cover with lid and cook for 5 mins in low flame.
  9. Add 1tbsp of lime juice and mix.
  10.  Garnish with curry leaves.
  11.  Serve tasty vegetable Couscous with raitha.

Ragi ladoo

Millet or Ragi as commonly known is regularly used in the South kitchens. It’s in fact the staple diet in many villages across South India! which is quite popular there.  Ragi is also a rich source of fiber and helps lower cholesterol level. – Ragi is best food for weight control, diabetes and a cooling the body.

Ragi Ladoo

INGREDIENTS:

Ragi flour 1 cup
Flaxseeds 1/2 cup
Black sesame seeds 1/4 cup
Roasted Peanuts 1/4 cup
Grated Jaggery 1 cup
Salt pinch
Cardamom Powder 1 tsp
Ghee 2 – 3 tbsp

Method:

  1. Heat a pan and dry roast Ragi flour until it is aromatic.
  2. Dry roast Flaxseed/linseed, until it starts popping.
  3. Also dry roast black sesame seeds until it starts popping.
  4. Dry roast each ingredients separately and transfer it to a bowl.
  5. Then add all the ingredients to the mixie jar, also add roasted peanuts, cardamom powder, a pinch of salt and finally grated jaggery.
  6. Grind it all together, to blend all the ingredients. Check the sweetness and adjust as per your wish.
  7. Add ghee to it and whisk once or twice until it is well combined.
  8. Transfer the mixture to a big plate and make lemon sized ball.
  9. Ragi ladoo is ready to serve.
  10. Healthy and tasty Ragi ladoo.

Ragi Ladoo

Broccoli Egg Poriyal

Broccoli is an edible green plant in the cabbage family whose large flowering head, stalk and small associated leaves are eaten as a vegetable.

Broccoli is a good source of fibre and protein, and contains iron, potassium, calcium, selenium and magnesium as well as the vitamins A, C, E, K and a good array of B vitamins including folic acid.

IngredientsMeasurement
Broccoli                                                                          200 g
Onion1
Garlic2 pods
Egg                            1
black Pepper                         1 tsp
Salt                                           to taste
Turmeric Powder                        ½ tsp
Mustard Seeds1 tsp
Split Urad Dal1 tsp
Oil1 tbsp

Preparation:
1. Separate the broccoli into small florets.
2. Clean with hot water and keep aside.
3. Slice the onions.
4. Beat the egg and keep aside.

Method:
1. Heat a pan with a tsp of oil.
2. Season with mustard seeds and split urad dal
3. Once it crackled add hing and sliced garlic to fry.
4. Add sliced onions and fry until it is translucent.
5. Now add broccoli flowerets to the pan the cook until it is soft.
6. If you like it crisp, then cook 80%.
7. Add salt and turmeric powder.
8. When it is cooked, add the beaten egg on top and cover the pan for few seconds.
9. Sprinkle crushed black pepper on top.
10. Stir fry the broccoli which is coated with egg.
11. Switch off the flame and enjoy this Broccoli Egg poriyal.

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Idli Milagai Podi

Milagai Podi is great side dish for Idli and Dosa. Idli Podi is taken with fresh Gingely oil. Podi is made with lentils which is very good source of protein

Ingredients

Black Urad Dal  (whole Urad dal with skin)                                                                          1 cup
Channa Dal1 cup
Dry Red Chili1 cup (tightly packed)
Flaxseed/Linseed                            ¼ cup
Curry Leaves                         3 strands
Salt                                           to taste
Hing                        1 tsp

Method:
1. Heat a pan in low to medium flame.
2. Dry roast whole urad dal until it is aromatic. Don”t burn it.
3. Transfer it to a big plate and let it cool down.
4. Then dry roast channa dal until it is aromatic and transfer to the big plate.
5. Make sure everything you roast in the low to medium flame.
6. While roasting flax seed, do it in low flame until it starts popping.
7. It will splutter very fast.
8. Also transfer to the big plate.
9. Also roast curry leaves and hing.
10. Add to the plate and let everything cools down.
11. Now add all the roasted ingredients to the mixie jar with salt to taste.
12. Grind it to coarse powder.
13. Tasty and healthy podi is ready to serve.
14. Podi is eaten with fresh gingely oil as a side for idli and dosa or any other south Indian tiffin.

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Little millet Adai / Samai Adai Dosai

Ingredients

Little Millet / Samai Rice                                                                              cup
Toor Dal¾ cup
Channa Dal¼ cup
Urad Dal                            ¼ cup
Sprouted green moong dal                         ¼ cup
Methi/Fenugreek seeds                               1 tsp
Ginger                                          ½ inch
Jeera/cumin                        1 tsp
Dry Red Chilli                                                      6
Saltto taste
Onion1
Coriander leaves1 hand
Oil

Preparation:
Wash and soak (Toor dal, Channa dal, urad dal and Methi ) these ingredients separately.
Wash and soak Samai rice in a separate bowl.
Soak around 2 hrs.

Method:
1. In a mixie jar, add jeera, ginger and dry red chili then crush it.
2. Now drain the water and add the soaked Samai rice and hing.
3. Grind it coarsely like fine semolina/rava.
4. Transfer it to a big bowl and then add sprouted green moong dal and other ingredients to the mixie jar.
5. Grind it finely, Add water less.
6. Transfer it to the same bowl.
7. Add salt, chopped coriander and onions.
8. Mix well and keep aside.
9. Longer standing time softer the dosa(no need to ferment).
10. Adjust the Adai dosa batter consistency by adding little water.
11. Grease the tawa, pour batter and spread the Adai dosa.
12. Smear oil and cook the Adai for 2 – 3 mins, then flip the Adai and cook another 2 – 3 mins.
13. Healthy and protein rich Adai is ready.

Peerkangai poriyal / Ridge Gourd Poriyal

Ridge gourd is a popular vegetable used in Indian cooking. It is a green fleshy vegetable having an inherently bland taste. It is commonly used to prepare many regular dishes such as sambhar, dal, chutney and raita, after being adequately seasoned with spices, to enhance its flavour.

Ridge gourd has many health benefits. It is rich in essential components like dietary fibre, water content, vitamin A, vitamin C, iron, magnesium and vitamin B6. It is naturally low in calorie content, unhealthy saturated fats and cholesterol.

Here, I made poriyal with Peerkangai. Try this in your kitchen, you will surely like it.

Ingredients

Peerkangai                                                                            400 g
Onion1 big
Chilli Powder½ tsp
Turmeric Powder                           ½ tsp
Mustard                         ½ tsp
Split urad Dal                               ½ tsp
Hing                                          ½ tsp
Roasted Groundnuts                        few
Salt                                                     to taste
Oil1 tbsp

Method:
1. peel off the skin of Ridge gourd / Peerkangai.
2. If the seeds are very hard, then remove. Otherwise use it.
3. Chop the Ridge Gourd in to small cubes.
4. Chop the onion finely.
5. Heat the pan with a tsp of oil.
6. Season with mustard, urad dal and hing.
7. Once its crackled, add the finely chopped onion.
8. Saute’ well until it changes colour.
9. Now add chopped Peerkangai / Ridge gourd.
10. Cook for a while.
11. Then add turmeric powder, chili powder and salt.
12. Cook ridge gourd / Peerkangai with salt and chili powder until the raw smell of chili powder goes off.
13. Let the ridge gourd cook until it is soft.
14. Finally sprinkle some roasted groundnuts. It will give crunchy feeling while eating Peerkangai / Ridge Gourd, also enchances the taste.
15. Easy and tasty Ridge gourd / peerkangai poriyal is ready to serve.

Little Millet Pongal / Samai Pongal

Ingredients

Little Millet / Samai Rice                                                                             1 cup
Moong Dal½ cup
Ginger½ inch grated
Pepper                            1 tsp
Jeera / Cumin                         1 tsp
Curry Leaves                               few
Salt                                           to taste
Ghee                        2 tsp
Cashew nuts                                                      5
Oil1 tbsp

Method:
1. Wash Little millet / Samai rice and soak for ½ an hour.
2. In a pressure cooker, add ghee or oil and heat in medium flame.
3. Add cashew nuts, pepper, jeera, grated ginger and curry leaves.
4. Now add the soaked millet and moong dal.
5. Add 4 and ½ cups of water(including the water used to soak little millet / samai rice).
6. Now add salt to taste.
7. Close with lid and put whistle.
8. Cook until 3 to 4 whistles.
9. Once the pressure is released completely, open the pressure cooker lid.
10. Add 2 tsp ghee and mix.
11. Serve the tasty, healthy and silky millet / samai Pongal.
12. Serve with sambar or chutney.

Little millet / Samai Adai Dosai

Ingredients

Little Millet / Samai Rice                                                                              cup
Toor Dal¾ cup
Channa Dal¼ cup
Urad Dal                            ¼ cup
Sprouted green moong dal                         ¼ cup
Methi/Fenugreek seeds                               1 tsp
Ginger                                          ½ inch
Jeera/cumin                        1 tsp
Dry Red Chilli                                                      6
Saltto taste
Onion1
Coriander leaves1 hand
Oil

Preparation:
Wash and soak (Toor dal, Channa dal, urad dal and Methi ) these ingredients separately.
Wash and soak Samai rice in a separate bowl.
Soak around 2 hrs.

Method:
1. In a mixie jar, add jeera, ginger and dry red chili then crush it.
2. Now drain the water and add the soaked Samai rice and hing.
3. Grind it coarsely like fine semolina/rava.
4. Transfer it to a big bowl and then add sprouted green moong dal and other ingredients to the mixie jar.
5. Grind it finely, Add water less.
6. Transfer it to the same bowl.
7. Add salt, chopped coriander and onions.
8. Mix well and keep aside.
9. Longer standing time softer the dosa(no need to ferment).
10. Adjust the Adai dosa batter consistency by adding little water.
11. Grease the tawa, pour batter and spread the Adai dosa.
12. Smear oil and cook the Adai for 2 – 3 mins, then flip the Adai and cook another 2 – 3 mins.
13. Healthy and protein rich Adai is ready.

Coriander Chicken – மல்லி சிக்கன்

Serving: for 6 pax
Preparation Time: 20 minutes
Cooking Time: 30 minutes

Ingredients

GroupIngredientsMeasurements
1Chicken (boneless) 600g
2Shallots150g
3Garlic10 – 15 pods
4Cinnamon 2 sticks
5Cloves 4
6Cardamom2
7Coriander Powder2 tsp
8Cumin Powder1 tsp
9Chili Powder1 tsp
10Turmeric Powder1 tsp
11Coriander Leaves60g
12Mint Leaves5g
13Green Chili2
14Tomato1
15Ginger10g
16Fennel Seeds1 tsp
17Saltto taste
18Gingelly Oil

Preparation:
Coriander/Malli Masala:
Grind to a fine powder coriander leaves, mint leaves, green chili, tomato, ginger and fennel seed.
Grind without adding water.

Method:
1. Heat a wide pan with gingelly oil.
2. In medium heat, season with cinnamon, cloves and cardamom.
3. Add finely chopped shallots, garlic pods and salt.
4. Saute until it turns light golden colour.
5. Now add cleaned, diced boneless chicken.
6. Here I added boneless chicken, but chicken with bone also tastes good.
7. Cook the chicken for a while.
8. And add chili powder, turmeric powder, cumin powder and coriander powder. Cook until the raw smell of spices goes off.
9. Mix well, adjust salt and add little water then cook the chicken until it is soft. Cook until 80%.
10. Now time to add malli/coriander masala(green masala).
11. Cook chicken 100% along with this Malli masala.
12. Cook the raw Malli masala until raw smell goes off and oil separates.
13. Flavourful and Tasty Malli/Coriander Chicken.

Aval Karkkandu Payasam/அவல் கற்கண்டு பாயசம்

Very tasty Aval Karkkandu Payasam

Herbs And Pulses

Ingredients

Aval (medium) ½ Cup
Rock Sugar (un polished) ½ Cup
Milk 1½ Cup
Water ½ Cup
Cardamom 1 no.
Pacha Karpuram a pinch
Cashew Nuts 5 nos.
Ghee 1 tsp

Method

1. Heat sauce pan with 1 tsp ghee.
2. Keep the flame low to medium.
3. Fry the cashew nuts in the ghee until it is roasted and golden colour.
4. Add Aval/flake rice and continue frying until it changes to light brown colour.
5. Now add ½ cup water and ½ cup milk.
6. Let it boil and cook the Aval / Flake rice until it is soft.
7. Now add the rock sugar / Karkkandu to the sauce pan. Let it dissolve and incorporate with the Aval / Flake rice.
8. Once the Aval is cooked, add another cup of milk, cardamom and pacha karpuram.
9. Let the milk boil and all the flavours incorporate.
10…

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