Tomato spiced rice balls

Spiced rice balls: Cooking is an interesting art to fill with our own healthy innovations to bring up the scrumptious presentation Yes, recipe made out of rice as the main ingredient gives the feeling of satisfaction of the full meal.

Spiced rice balls: Cooking is an interesting art to fill with our own healthy innovations to bring up the scrumptious presentation Yes, recipe made out of rice as the main ingredient gives the feeling of satisfactionWhat can be made to have a special touch to treat our taste buds?

Here rice mini-balls spiced with tomato flavour to have as one pot meal no need of any side dish or dip to serve with, this will be an interesting dish among children to enjoy. Actually, a similar variety of Non-vegetarian dish (Rice balls cooked in Chicken Gravy) shared by my friend is here derived to a simple vegetarian breakfast or pack meal to office or school. I made a sweet version filled with coconut and jaggery (Poorna Kozhukkattai) and this as a mildly spiced Tomato flavour version to balance the meal with both categories. According to our preferences vegetables and heavy ground, masala with coconut also can be added. I have done with a very mild touch of masala.

Ingredients:

Rice flour(Idiyappam flour)

Salt-1/2 tsp

Oil -1 tsp

Chili powder-1/2 tsp

Turmeric powder-1/4 tsp

Asafoetida-2 pinches

Water-2 cups boiled

To Season with Masala:

Ghee-1 tbsp

Mustard -1/2 tsp

Urag-1/2 tsp

Onion fine chopped-1

Tomato chopped-1

Curry leaves-1 twig

Salt-1/4 tsp

Chili powder-1 tsp

Garam masala-1/2 tsp

Sugar-1/4 tsp

According to our preferences vegetables and heavy fresh grind masala with coconut also can be added.

Method:

Step-1: Take a wide bowl add the rice flour, chilli powder, turmeric powder and asafoetida. Boil water with oil and salt, with the help of ladle mix flour with this boiled water to a consistency of the thick dough to make mini balls. Note: Adding a teaspoon of oil and salt in the water helps to make the dough soft and to dissolve salt to mix evenly.

Step-2 : Apply oil to your hands mix the dough to smooth and make mini patties as shown in the picture. Steam cook mini balls for 20 minutes.

Step -3: Heat pan add ghee or oil and season it with mustard and urad, add Chopped onion, tomatoes and curry leaves saute well to a smooth gravy add chilli powder, garam masala powder, sugar and 1/2 cup of water let cook to a gravy.

Step-4: Finally, add boiled mini balls and cook for 3 more minutes the balls absorbs the gravy to give the succulent taste.

Sprinkle some coriander leaves and serve.

Wheat Ragi Mini Bread

Wheat+Ragi Mini Bread:

Rich in Iron, Calcium, fibre and gluten-free. It’s packed with calcium, good carbs, amino acids and Vitamin D. Easy to prepare, healthy to have as breakfast. Tomato chutney and the combination of coconut chutney will enhance the taste to enjoy the breakfast, simply awesome with powdered sugar cane jaggery. (Nattu chakarai)

A whole grain is one which contains all three parts of the kernel – the bran, germ and endosperm while refined grains are processed to retain only the endosperm. This makes whole grains healthier as they contain the fibre-dense bran and along with other essential nutrients that are not lost due to processing.

Wheat Ragi roti
Wheat Ragi roti

INGREDIENTS:

Wheat flour -1 cup

Ragi flour-1 cup

Rice flour-1/4 cup

Buttermilk 1/4 cup

Water-2 cups

Salt-1 tsp

Cumin seeds-1/2 tsp crushed

Onion-1

Green Chilli-1

Curry leaves+ coriander leaves

Method:

  1. Chop onion, green chilli, Curry leaves and coriander leaves.
  2. Add above mention flour items in a wide bowl add buttermilk and water mix well without any lumps.
  3. Add chopped veggies, salt and crushed cumin.
  4. let it sit for 5 minutes, Heat mini uthappam pan, pour on it and cook both the sides, sprinkle some oil or butter while making.

    Wheat Ragi roti
    Wheat Ragi roti

    Serve hot with the desired combination as mentioned above.

Rice Rava Upma

Rice Rava Upma:

To get i://www.chettinadsnacksonline.com/collections/flour-items/products/rice-upma-rava

Every time everywhere, Once you hear the name “Upma” we can notice some dislike reactions, This recipe will make you ask for more and more to fill your stomach saying tasty, try once to feel the real taste of Chettinad Rice Rava Upma. Rice granules with broken toor dal, pepper and cumin give the real taste of Upma, easy to prepare with this traditionally prepared instant mix.

Of course, making Upma is the easiest one. but this rice rava upma needs some additional work to soak and grind rice, season with many ingredients to make the delicious dish. Chettinad instant rice rava makes the words true, Upma is the easiest recipe to prepare with less effort.

Rice Upma Rava

https://chettinad-snacks-online.myshopify.com/admin/products/543218630700

Rice rava

Ingredients:

Rice Upma Rava- 1 cup(serves 2 to 3 person)

Onion-1 big chopped

Green chilli 2 chopped

Curry leaves

Ginger-1/2 tsp chopped

Grated coconut-1 tbsp

https://www.chettinadsnacksonline.com/collections/flour-items/products/rice-upma-rava

For Seasoning:

Oil/Ghee-1 tbsp

Mustard seeds-1/2 tsp

Urad 1/2 tsp

Method:

Heat wide pan, season with the above ingredients, add chopped onion, green chili, and ginger saute for a while.

Add rava, roast with the seasoned ingredients for 1/2 minute add 2 cups of water and salt pressure cook for 2 whistle.

Finally mix with the teaspoon of ghee and grated coconut that’s it so easy. Serve with sambar.

Rava Kozhukkattai

Rava Kozhukkattai:

Wish You all Happy Ganesh Chathurthi,

Glad to note that we have achieved 350 posts in our blog – http://www.Chettinadcookbook.org . To celebrate both Ganesh Chaturthi and our achievement we have a treat with the unique recipe Rava Kozhukkattai. easy to prepare in few minutes of effort. Rava has the quality of easiest and fast cooking ingredient in all to choose. Rice can be replaced by Rava to make Kozhukkattai.

Rava Kozhukkattai
Rava Kozhukkattai

Ingredients:

Fine Rava / Sooji -1 cup

Milk -1 cup

Cardamom powder-1/4 tsp

Grated coconut-1/4 cup

Jaggery grated- 3/4 cup

Cashew-few broken

Ghee-1 tbsp

Method:

Heat pan with Ghee golden roast broken Cashews, collect and keep it aside.

In the same pan fry Sooji / Rava for 2 to 3 minutes in medium flame.

Melt jaggery by sprinkling some water, once done strain it to remove unwanted particles.

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In another pan boil milk, while it starts boiling temperature, add roasted Rava and stir constantly.

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When it becomes thick, add melted jaggery, grated coconut, and cardamom powder, mix well.
IMG_3551Switch off the flame and allow it to cool. Add ghee if you prefer more.

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Make it into small lemon sized balls, place cashews on making every ball and steam cook it for 10 minutes.

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Rava Kozhukkattai
Rava Kozhukkattai

 

 

 

 

 

 

Pidi Kozhukkattai

Pidi Kozhukkattai:

Red rice is usually eaten unhulled or partially hulled and has a red husk, rather than the more common brown. Red rice has a nutty flavor. Compared to polished rice, it has a higher nutritional value of rice eaten with the germ intact.

Kozhukkattai made out of healthy red rice will be soft and melts in our mouth. We call it as, “Pidi” Kozhukkattai because we catch to hold the mixture to get its shape. Delicious red rice kozhukkattai can be served with Red chili or Tomato chutney.

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Ingredients:

Red rice flour- 1 cup https://www.chettinadsnacksonline.com/collections/flour-items/products/red-rice-puttu-podi

Moong dal partially boiled-1/4 cup

Coconut-1/4 cup

Salt-1 tsp

Water-2 cups

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To season :

Oil-1 tbsp

Mustard seed-1 tsp

Urad dal-1 tbsp

Channa dal-1 tbsp

Cumin seed-1/4 tsp

Curry leaves-2 twigs

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Method to prepare:

In a pan dry roast red rice flour for 2 to 3 minutes, collect and keep it ready.

Heat pan with oil and temper the ‘To season’ ingredients.

Add curry leaves, water and add salt and allow to boil.

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Now add red rice flour and stir it constantly.

When the mixture becomes thick add partially boiled moong dal and grated coconut, mix all together well in medium flame.

 

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Switch off the stove, allow it to room temperature.

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Grease your hands, take a small amount of kozhukkattai mixture and hold it in your palm to get finger shape.

Boil water in Idly pan to steam the Kozhukkattai.

Steam cook kozhukkattai 10 to 15 minutes.

Delicious soft red rice Kozhukkattai is ready.

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Mixed nuts Kozhukkattai

Mixed nuts Kozhukkattai:

Healthiest Innovation in our traditional recipe. Kozhukkattai is traditionally made with rice flour as a base and filling prepared in various combinations to stuff inside the Kolukkattai, including spice and sweet. Here, I thought to prepare something healthier to consume and without any artificial sweet or sweets like sugar and jaggery. Dates are naturally sweet in taste and the crunchy nuts added are very healthy. This wonderful combination of nuts and dates, filled in rice pod is heavenly in taste. Exclusively prepared for this Ganesh Chathurthi, recipe from Chettinadcookbook.

Mixed nuts Kozhukkattai
Mixed nuts Kozhukkattai

Ingredients: To prepare the outer covering

Rice flour-1 cup ( yields 20 to 23 Kozhukkattai)

Salt-1/2 tsp

Oil-2 tsp

Ingredients for filling mixture:

Dates-15 nos

Kiss-miss, dry grapes- 1 tbsp

Coconut grated-2 tbsp

Almond-fist full

Cashew nuts- fist full

Pista, walnut -5 to 10 each (optional)

Peanuts-1 tbsp

Cardamom-1/2 tsp

Ghee-2 tsp to roast the nut mixture

Method:

Coarsely grind all the above-mentioned nuts in a mortar or pestle, collect it separately.

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Grind the dates and dry grapes together for a minute to mash it well.

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Heat pan with one teaspoon of ghee and slightly roast the nut mixture.

In a wide pan add roasted nut mixture, dates mixture, and coconut.

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Mix it well all together and make it into a small gooseberry sized balls.

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In a vessel boil water, take another pan to add the rice flour, salt, and oil as mentioned above.

Gradually pour boiling water into the rice flour and mix it with the ladle to a tight dough.

Make the dough to small lemon size equal balls, Now grease your fingers and palm, make the balls to thin patties or cup-shaped to fill the mixture.

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Make it to your desired shape, such that the filling does not come out of the outer covering.

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Steam cook the Kozhukkattai, in two batches for 10 to 15 minutes.

Mixed nuts Kolukkattai is ready. Exclusively prepared for this Ganesh Chathurthi from Chettinadcookbook.

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Note:

If you prefer to have a more sweet taste, add some grated jaggery with the mixture.

One teaspoon of sugar can be added in rice flour while mixing the dough.

Aval Upma / Poha

Aval Upma / Poha:Method -2

Aval upma is otherwise known as Poha popular breakfast in India. Iron-rich poha is an all-time favourite breakfast recipe, especially in Maharashtra. In fact, poha can be had any time – packed in a box, a snack on the move, or a tea-time accompaniment.We Indians love our poha (or beaten rice pilaf). It can be prepared very easily and is highly nutritious as a lot of veggies can be added to it. In different states of India, poha is made in different ways and is a staple breakfast item in many households.
Packed with iron: Eating poha regularly can prevent iron deficiency or anaemia as it contains 20 mg of iron in every 100g raw rice flakes. Children, as well as pregnant and lactating women, can benefit greatly from consuming it. Softened poha is also a great way to add dietary iron when an infant is weaned from breastmilk. Sufficient iron helps the body to form haemoglobin that carries oxygen to body cells and also builds immunity. Squeeze a cut lemon on the poha as it helps improve iron absorption.

Aval / Poha / Flatten rice Upma
Aval / Poha / Flatten rice Upma

Ingredients to prepare: Serves 2 people

Aval-200 gms Thick flatten rice flakes

Onion-1 chopped

Green chillies-2 nos slit

Lemon -1/2

Turmeric powder-1/4 tsp

Salt-1/2 tsp

Sugar-1/4 tsp

Coconut grated-1 tbsp

You can make it simple without vegetables also.

Vegetables as per your interest:

Potato boiled, cube cut and roasted 1/2 cup

Or

Green Peas stir fried for a minute or 2-1/4 cup

Or

Capsicum cube cut stir fried for a minute or 2

To Temper:

Oil-1 tbsp or ghee

Mustard seeds-1/2 tsp

Urad dal-1/2 tsp

Channa dal-1/2 tsp

Peanuts-1 tbsp

Cashews broken-1/2 tbsp

Curry leaves-1 twig

Method:

  1. Wash Flatten rice / Aval/ Poha in running water two to three times, drain it in a colander.
  2. Poha should not be soaked, but it should be soft and intact. Mix salt and sugar to it, keep it ready for seasoning.
  3. Heat pan with oil, add peanuts fry for a while, add channa dal fry it then finally add mustard and urad, allow it to temper. Fry dals and nuts carefully one after the other into golden brown.
  4. Now add chopped onion and green chillies, add vegetables as you prefer, sprinkle some turmeric powder, stir it well.
  5. Now time to add washed poha/Flatten rice or Aval to the seasoned mixture, stir it all together and close the lid for a minute to cook.
  6. Do not cook for a long time. Aval cooks faster and gets mashed.
  7. Squeeze lemon juice and grated coconut mix well.
  8.  Delicious and healthy aval upma13517979_1128281850546757_1599659263_o is ready to serve.

 

 

 

 

 

Beetroot Puri

Beetroot Puri:

Mind-blowing puri with innovative ideas of mixing healthy vegetables or greens has a fantastic fusion and gives an attractive colour which decorates the festive table or the children’s lunch box with more appeal as mini puri’s. It has a soft texture and delicious taste. Add more dark coloured vegetables in your diet, that gives you sufficient nutrients to your body.

This recipe can be followed with green peas as pulp with green chilli instead of red, 🥕 carrot or palak. As ground paste to mix with flour according to your colour preferences.

Beetroot Puri
Beetroot Puri

Ingredients to prepare:

Wheat flour-2 cups

Beetroot small-50 gms approx

Salt-1/2 tsp

Ginger -1-inch, skin peeled

Red chilli-2 nos

Oil to fry puri’s

Method:

Peel and grate the beetroot. Grind to a smooth paste with skin peeled ginger and red chilli.

Take a wide bowl, add wheat flour, ground beetroot puree and salt, mix it well, sprinkle little water and make it a tight dough as we do for normal puri.

Divide the dough into small lemon sized balls.

Flatten it into puri patties.

Heat oil and deep fry puri by turning both the sides.

Serve with potato peas masala or vegetable white kurma.

Green Puri with fresh peas

Red Aval Upma / Flattened rice flakes mix

Aval Upma / Flattened rice flakes mix:

Fresh to eat, easy to prepare, healthy to our body is toothsome Aval upma. Aval is otherwise known as poha or flattened rice flakes in English. Sometimes we are really confused what to prepare as special for breakfast, it should be a delicious and less time-consuming dish! choose this, store it in your mind as instant cooking. Many regions in India prepare this type for breakfast or snack time dish. It is an ideal dish for children too. Crunchiness of nuts and special aroma with ginger and capsicum, awesome taste .

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Ingredients:

Aval / Flattened rice – 2 cups Serves 3 to 4 person.

Onion-1 sliced

Green chillies-3 to 4

Ginger-1/2 tsp finely chopped or grated

Curry leaves-1 twig

Tomato -1  sliced

Capsicum (green)-1/2 chopped optional

Salt-1/2 tsp

Turmeric powder-1/4 tsp

To Temper:

Oil-4 tsp

Mustard seeds-1 tsp

Urad dal-1 tsp

Channa dal -1 tsp

Pea nuts-2 tsp

Cashews broken-2 tsp

Method:

Wash two times and drain water completely with a strainer. Let it stay in the strainer.

Heat wide pan, add oil and season it with the above mentioned to temper ingredients. (golden yellow)

Add onion slices,ginger and green chilli saute for a while, mix salt and turmeric powder.

Now add tomato and cook till it leaves its skin.

Finally, add curry leaves and chopped capsicum stir for a while.

Add aval to the mixture, cook all together for 5 to 10 minutes  over a medium flame.

Palatable aval upma is ready to serve.

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Rava Upma

Rava Upma: Leaners Guide

Many of us are not clear to make this simple Rava upma, this simple and delicious upma can be prepared with sooji or wheat rava.The Main thing is to concentrate on roasting rava before preparing upma which gives you a nice flavour, aroma and perfect consistency. Rava upma goes well with onion sambar and coconut chutney. When there is a scarcity of idly batter or shortage of time, this upma recipe will fill your stomach with ease. vegetables also can be added along with onion while sauteeing if you prefer.

Rava Upma
Rava Upma

 

Ingredients: Serves 2 person

Rava-1 cup

Ginger grated-1 tsp or finely chopped

Onion- 1 big chopped

Green chillies-2

Curry leaves-2 twig

Ghee to roast Rava-1 tsp

Salt – 1/2 tsp

Water- 2 cups

To temper:

Oil-2 tbsp

Mustard seeds-1 tsp

Urad dal1/2 tsp

Channa dal-1/2 tsp

Broken Cashews-1 tsp

Method:

Roast rava with one teaspoon of ghee till rava gets roasted. Approximately-3 to 4 minutes in low flame.

Cut onion green chillies, grated ginger and keep it ready to prepare.

In a vessel, boil water on the other side.

Heat pan with the above-mentioned oil and season it with “To temper” ingredients.

Add chopped onion, green chillies and curry leaves saute until onion gets translucent.

Now add salt and boiling water to it, mix well and add roasted rava, stir continuously to avoid lumps.

cook in medium flame till upma is done.

Rava Upma
Rava Upma