Sunday, September 20, 2015

Varagu Pulav - Kodo Millet Pulav

Varagu Pulav



Millet is a smart carbohydrate with lots of fiber and low simple sugars. Because of this it has a relatively low glycemic index and has been shown to produce lower blood sugar levels than wheat or rice. 
Magnesium in millet can help reduce the effects of migraines and heart attacks.
All millet varieties show high antioxidant activity and they contain high protein content.

Millet include Pearl millet, Finger millet, Proso millet, Kodo millet, Foxtail millet, Little millet, Barnyard millet, Sorghum (see Glossary for their Indian Names)



Varagu (Kodo) Pulav

Preparation Time : 10 min 
Cooking Time : 20 min

Preparation : 

First take the Kadai. Have 1 tbsp of oil. Season with cinnamon, cloves, Bay leaf.

Add onion sliced and saute

Add cut vegetables - carrot, beans, beetroot, peas
Saute them well.

Mix garam masala, chilli powder, salt.

Add Varagu rice, washed and soaked to the saute.

Water is added in the ratio of 1: 2 when cooked in the kadai itself. If its cooked in a cooker, reduce the amount of water to 1 : 1 1/2.

Now pulao is ready.


Have it with Mushroom Gravy or Paneer Gravy



Sunday, August 30, 2015

Purple Cabbage Peas Curry

Cabbage Peas Curry



Main Ingredients : Purple Cabbage and Peas
Cooking Time : 15 mins


Purple or Red Cabbage's leaves are coloured dark red/purple. In acidic soils, the leaves grow more reddish, in neutral soils they will grow more purple, while an alkaline soil will produce rather greenish-yellow coloured cabbages.

Purple cabbage has a relatively high ratio of nutrients and vitamins to calories and fat, which makes it an ideal choice for dieters. It is common in salads, coleslaw, braised dishes and pickled treats. On cooking, red cabbage will normally turn blue. 

Green Peas are one of the most nutritious leguminous vegetables rich in health benefiting phyto-nutrients, minerals, vitamins and anti-oxidants.

Method 

Take Purple cabbage and Peas




Half cook the green peas



Cut the cabbage into thin strips  



Slit Green chilies 
Take curry leaves & coriander leaves for seasoning



In a Kadai, pour little oil.
Add split Urad Dal, Mustard for seasoning 



Add green chili, curry leaves, cabbage & boiled peas  



Garnish with Coriander leaves 
Have for lunch



Tips 

To retain the red colour it is necessary to add vinegar or acidic fruit to the pot.





Monday, August 10, 2015

Coriander Chutney - kothamalli thuvaiyal

Coriander Chutney 



Ingredients
Coriander seeds - 3 tbsp
Red Chilies - 4
Tamarind paste - 1 tsp
Salt to taste


Method 

Fry the ingredients except tamarind paste


Grind all these into a fine powder. Because, the coriander seeds wont grind finely when adding water at first. After powdering water is added little by little.
Then add tamarind paste. 
Make it as a smooth paste.
Its ready now.







Monday, June 29, 2015

Tapioca Curry - Maravalli/Kappa Kizhangu Curry

Tapioca

Tapioca is a staple food in many Asian countries. It predominantly consists of carbohydrates. It is low in saturated fat, protein and sodium. It is used in making snacks.  


It is called as Maravalli kizhangu (மரவள்ளிக்கிழங்கு) in Tamil, Maraceeni kizhangu or Kappa kizhangu in Malayalam, Sabbakki in Kannada,  Sabuthaana in Hindi. 

This recipe, Tapioca curry, goes well with fish curry as a side dish.




Ingredients



Tapioca - 1/2 kg (cut finely, that it can cook well easily)
Salt to taste
Coconut oil


For Grinding
  • Coconut Scrapings - 2 tbsp
  • Garlic - 2 clove
  • Red Chilli - 1
  • Turmeric Powder - 1/2 tsp
  • Curry Leaves


For Seasoning 
  • Curry Leaves 
  • Coconut Oil - 2 tsp


Method

  • Grind all those given for grinding.
  • Cook tapioca well.  
  • When its 3/4th done, add the required salt. 
  • Add the grounded masala and cook in slow flame for five mins.
  • Just season with coconut oil and curry leaves.
  • Well be a side dish for Plain Rice or Sambar Rice or Rice with Fish Curry.





Monday, June 15, 2015

Mushroom Gravy - Kadai Mushroom 2

Mushroom Gravy 
( Kadai Mushroom )



You can do kadai recipes with mushroom, paneer and vegetables. Here again its another kadai mushroom. I had already posted one Kadai Mushroom

Usually kadai dishes are prepared with freshly roasted and grounded spices. That makes the dish palatable.  


Kadai Mushroom : 
Cooking Time : 30 mins
Serves 4 - 5 persons
How to Clean mushrooms  

Variation : 
Add fried and grounded coconut scrapings to the masala, which makes the gravy thick. 

Ingredients
Button Mushrooms - cleaned and sliced - 500 gms
Onion - 1, cut finely
Tomato puree - 1 tbsp, use riped tomatoes
Ginger Garlic thinly sliced - 1 tsp
Capsicum - 1 - thinly sliced long strips
Turmeric Powder - 1/4 tsp
Water
Cooking Oil
Salt

To Grind
Coriander seeds - 3 tsps
Red Chillies - 3
Cinnamon - 1
Cloves - 3
Cardamom - 2
Cumin - 1 tsp
Black Pepper - 1 tsp

To Season 
Star Anise - 2
Mustard - 1 tsp
Cinnamon - 2
Coriander leaves
Curry leaves

Method

Preparation Works :


Clean & Slice mushrooms into thin strips


Fry all the ingredients given for grinding

Grind it to a fine powder.


Keep kadai on fire.
Pour 2 tbsps of oil
Saute sliced mushrooms
While sauteing the water in mushrooms 
are released. 
Saute till the mushrooms turn into 
light brown and keep it aside.



Keep a kadai in stove.
Fry the chopped onion, and ginger garlic paste.


Add capsicum and fry



Add tomato puree


Saute well. 
Add the ground masala powder 



Add the coconut grounded masala, Optional



Add the sauted mushrooms to the masala.
Add turmeric powder, salt.



Saute well till it becomes thick in consistency.


Serve with chapati, paratha, roti and naans.



Saturday, April 18, 2015

Kadai Mushroom - Gravy

Kadai Mushroom  



Ingredients
Mushrooms (button/ leaf) cleaned & cut - 1 cupful
Tomato paste - 2 tbsp
Onion, chopped - 1/2 cup
Capsicum, chopped - 1
Ginger Garlic Paste - 1 tsp
Garam Masala Powder - 1/2 tsp
Coriander seeds - 2 tsp
Red Chillies - 3
Curry Leaves - 1 twig


Method
Roast and Grind coriander seeds.
Keep kadai on fire.
Pour oil, add onion, capsicum and fry till onion becomes golden brown.
Add grounded powder, tomato paste and saute till the raw smell disappears.
Add garam masala powder and at last the cleaned and cut mushrooms (follow the link : how to clean mushrooms)



With little water, bring to boil and allow it to cook.


Garnish with coriander leaves, curry leaves. 









How to Clean mushrooms

Cleaning Mushrooms

Mushrooms are edible fungus, contain large source of Vit D2. They are in light brownish color. I used to clean each and every vegetables so perfectly. These little umbrellas are no exception to me. Cleaning and Cooking is an easy task. Once cleaned we can make gravy / dry dishes and my favourite is Kadai Mushroom Gravy. You also can try.

How to clean :

1. Take the mushrooms and have a wash in water.




2. Cut the stalk a little at the bottom.






3. If possible, cut the black portion inside the mushroom's umbrella. Remove these from the bigger ones.



4. Slightly remove the upper thin layer with the knife, if the mushroom is little dirt.






5. Its cleaned..Now cut as long stripes for dishes. 





Now I can use it in recipes like Mushroom Gravy