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.

Mixed Vegetable Masala (Perattal)

Mixed Vegetable Masala:

To read recipe in Tamil click link below

http://wp.me/p6uzdK-fJ

We cook vegetables in the different combination of a meal as mild and spicy to satisfy our taste buds and balance the health benefits according to our weather conditions. Koottu, Poriyal, Avial, Perattal, Mandi, Pachadi. Puli

Koottu, Poriyal, Avial, Perattal (Masal, Thovattal, Kola, Mandi, Pachadi. To match with the below ,

Puli kuzhambu, Vathal Kuzhambu, Getti kyzhambu Thanni Kuzhambu, Sambar, Rasam, Soup.

The mixed vegetable is a delicious and nutritious dish to go with Roti or plain cooked rice with the combination of rasam or sambar.

Mixed vegetable Perattal
Mixed vegetable Perattal

Ingredients:

Mixed Vegetables as you wish -500 gram

Carrot, Beans, Beetroot, Capsicum, Potato, Green peas, and cauliflower.

Soya (Meal maker) optional

Onion-1 big

Tomato- 1 big

Masala powder-1 teaspoon

Chilli powder-2 teaspoon

Salt-1 tsp

Ginger garlic paste

To Temper:

Oil-1 tbsp

Fennel seeds-1/2 tsp

Cumin- 1/2 tsp

Method to Prepare:

Clean and cut all the vegetables in equal size(to the size of peas)

Heat oil in a thick bottom pan, season with fennel and cumin seeds.

Add Onion and saute for 2 minutes, add ginger garlic paste and stir for a while.

Add cut potatoes and beetroot saute for more 2 minutes.

Now add all other vegetables and Tomatoes, saute for 2 more minutes.

Add masala powder, salt, and chili powder, mix well.

Add a half cup of water and close cook for 5 minutes in a medium flame.

Allow it to cook soft. Now mixed vegetable is ready to serve with rice or roti.

According to your preference, you can add little coconut milk or grind 2 table spoon of coconut and cumin seeds, fennel seeds to a smooth paste and mix with the vegetables while cooking. This helps to increase the quantity, aroma, and flavor.

Cauliflower Yoghurt Curry

Cauliflower Yoghurt Curry:

Bringing more captivate recipes has become our focus to grab your attentiveness along with the traditional recipes. Widespread vegetable Cauliflower, with interesting recipes, is liked by all which makes the meal well satisfied. Creamy yogurt curry is toothsome and succulent with the roti, plain cooked rice, bread toast and with any main meal.

Taste: Mild spice, creamy and Aromatic with moderate spices.

Cauliflower Yoghurt Curry
Cauliflower Yoghurt Curry

Ingredients:

Cauliflower-250 gram

Ginger garlic paste 1 teaspoon

Onion-1 big

Tomato -1 big

Salt-1 tsp

hili powder-1/4 tsp

Garam masala-1/2 tsp

Yoghurt-1/4 cup

Coconut milk-1/2 cup

chopped coriander leaves

To grind:

Green chili-4

Fennel seeds-1/2 tsp

Cumin seeds-1/2 tsp

Pepper few corns

Whole cashews- 3 nos

Coconut grated-2 tbsp

grind to a smooth paste.

Method:

1. Clean Cauliflower florets,

Add about 2 Tbsp salt per quart warm water to get it nice and salty. Submerge the head, florets down (they float, so a weight to keep it submerged will help). Let sit 5-10 minutes, remove, rinse. The salt in the water helps to kill the bugs and encourage them to let go

2. Cut onion, Tomato, grind the “To Grind” ingredients, keep ready.

3. Heat pan with one tablespoon of oil, season with little fennel seeds and curry leaves.

4, Add ginger garlic paste and saute for a while, add cut onion and stir for 2 minutes till it gets translucent.

5. Add cauliflower florets and tomato saute for another 3 to 5 minutes, add salt, garam masala powder, and chili powder.

6. Add ground masala paste, water and yogurt allow it to cook soft.

7. Finally, add thick coconut milk and let it boil for 2 minutes in low flame.

Sprinkle some Coriander leaves and serve.

Cauliflower Yoghurt Curry
Cauliflower Yoghurt Curry

 

 

 

 

 

 

Tomato dal soup

Tomato dal soup:

The traditional method of preparing soup gives a mild taste and soothing effect to the throat and tummy, from Child to Adult. These type of soups can be consumed as a warm drink or with plain cooked rice, both have wonderful taste. Consistency- not very thick, gluey or clear soup.

Easy to prepare with minimal effort and ingredients.

Tomato Dal soup
Tomato Dal soup

Ingredients to prepare:

Tomato-2

Onion-1

Green chilies-2

Moong dal- 1 tbsp (to enhance the taste and consistency of the soup, alternative to mashed potato)

Turmeric powder-1/2 tsp

Salt- 1 tsp

To Temper:

Ghee-1 tsp

Garam masala powder-1/2 tsp

Fennel seeds-1/4 tsp

Cumin seeds-1/4 tsp

Curry leaves-1 twig

Coriander leaves

Method to prepare:

Boil, moong dal for 3 whistles in a pressure pan.

Once the steam released, add chopped onion, Tomato, green chilli and cook for more 3 whistles.

Mash all together to a smooth consistency, add 2 cups of water salt and turmeric powder.

Heat another pan with a teaspoon of ghee and add fennel seeds and cumin.

Add garam masala powder and curry leaves, add the soup in, allow it to boil for 3 minutes in medium flame.

Transfer and garnish with chopped coriander leaves, add pepper if necessary.

Onion Masala Egg

Masala Egg:

Versatile recipes can be made with Eggs. Many of us enjoy cooking egg recipes, easy and stomach filling recipes can be made with less effort. Chettinadcookbook shared many such varieties in cooking with egg, here is another simple recipe to add in, chili egg. Inviting taste and appearance of this chili egg is a good combination with plain cooked rice, roti, puri, naan and parathas. Crunchy Onions, tangy tomato paste and spicy red chili, simply awesome….

Egg Chili Fry
Egg Chili Fry

Ingredients:

Eggs-4, boiled and shell removed, make few slits around each egg.

Onion- 1 big, cut into lengthwise

Tomato paste-2 tbsp

Chili paste -2 tsp,or powder -1 tsp

Vinegar-1/4 tsp optional if you feel to have Tangier

Salt-1/2 tsp

Turmeric powder-1/4 tsp

Curry leaves

Oil-1 tbsp

Method:

Heat pan with oil, add chopped onion saute until translucent.

Add curry leaves, tomato paste, chilli paste, turmeric powder and salt, mix well sprinkle little water and cook on low flame for 3 to 5 minutes.

Add boiled eggs into it, stir well and cook for 3 more minutes until it gets coated well.

Yummy, tangy and spicy chilli egg fry is ready to serve.

Egg Chili Fry
Egg Chili Fry

 

 

Ladies finger fry/ Vendakkai Varuval

Ladies finger fry:

Ladies finger fry is a wonderful combination with plain cooked rice and sambar. Neither gluey nor sticky, an unbelievable taste which really satisfies your meal.

Mainly children used to avoid this nutritious vegetable because of its gluey nature, even though we have many tips and tricks to reduce its nature we couldn’t satisfy, is accepted. This recipe will be up to your satisfaction.

Ladies finger fry/ Vendakkai Varuval
Ladies finger fry/ Vendakkai Varuval

Ingredients-1:

Ladies finger-500 gram

Onion-1 big

Tomato -1 medium size

Chili powder-1/2 tsp

Sugar-1/4 tsp (optional, this enriches the taste of the dish and glassy appearance)

Garlic cloves-3, peeled and crushed

Oil -75 ml (shallow fry)

Ingredient-2

Salt

Turmeric powder

Yoghurt-2 tbsp

Method to prepare:

Wash and cut Ladies finger to 1 1/2 inch pieces, take a mixing bowl and add Ingredient-2 along with these pieces.Mix well, set aside.

Peel and cut onion lengthwise, tomato into small pieces and make garlic cloves crushed.

Heat oil in a wide pan shallow fry prepared ladies finger to golden yellow.

 

Fry little by little to have an even fried vegetable.

Drain oil, collect it in a paper towel.

Heat another pan with a tablespoon of oil, season it with mustard seeds and curry leaves.

Add crushed garlic to golden fry, now add onion saute for a while till golden brown.

Time to add tomato, salt, sugar and chili powder, saute till tomato leaves its skin.

Finally, add fried ladies finger stir on a medium flame for 2 to 3 minutes. Delicious Ladies finger fry is ready to serve.

 

 

 

 

Drumstick Perattal

Drumstick (Murungakaai)Peratal:

We are really gifted with this wonderful iron rich vegetable, we can find abundant of drumstick in the markets during this season. Consuming seasonal vegetables is a clever idea to maintain our health. The tree full of green, long drumstick is an eye catching view in this season.

Normal we have some hesitation to have Drumstick in our lunch box, because of its hard skin, children also will not know how to eat carefully.

In this yummy dish we boil and remove the skin, we are using the pulp present inside the drumstick which will be tastier.

Delicious Drumstick perattal can be served with plain cooked rice and ghee, side dish for roti and can be used as stuffing in Masala dosa.

Know some health benefits of Drumstick, before you consume,

  • It is a rich source of highly digestive proteins, calcium, iron, Vitamin C, and carotenoids.
  • Drumstick soup helps to control any kind of chest congestion, coughs and sore throats.
  • Juice extracted from drum stick leaves, when mixed with milk and offered to children will greatly help to strengthen their bones as it is said to be a great source of Calcium.
  • Drumstick leaves juice gives a good glow to your skin and face also drumstick is said to be a great blood purifier.
  • Drumstick leaves are used to treat many problems such as the wheezing of asthma, bronchitis, and tuberculosis.
  • Soup made with drumstick leaves and flowers are highly beneficial in preventing infections such as throat, chest and skin.
  • Drumstick-leaf juice is also very beneficial for pregnant women as it can help them to overcome sluggishness of the uterus, ease delivery, and reduce post-delivery complications.
  • Inhaling steam of water in which drumsticks have been boiled helps to control asthma and other lung problems.
  • Because of the high calcium, iron, and vitamins, drumstick leaves can be used as a wonderful tonic for infants, growing kids and teens to promote strong and healthy bones.
  • Pregnant women should often eat drumsticks as it helps to ease any kind of pre and post-delivery complication.
Drumstick Perattal
Drumstick Perattal

Ingredients

Drumstick-5 to 7

Onion(shallots)-1/2 cup 10 to 15

Garlic cloves-4 chopped

Tomato- 1 small

Curry leaves

Salt-1/2 tsp

Chilli powder-1/4 tsp

Pepper -1/4 tsp

Turmeric powder a pinch

To Temper:

Oil-1 tbsp

Mustard seeds-1/2 tsp

Cumin seeds few

Assafoetida

Method to prepare:

Clean and cut Drumstick into long pieces, boil until soft for 3 whistles approximately.

When the boiled drumstick comes to the normal temperature, open peel by holding one end of the boiled piece with a fork and take gently the soft pulp with the spoon.Collect the pulp and keep ready for perattal.

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Heat oil season it with the above-mentioned ingredients.

Add, chopped onion and garlic saute until golden brown.

Add chopped curry leaves, tomato, turmeric powder, salt, and chilli powder saute till the tomato leaves its skin. (Gram masala also can be added if preferred)

Add the drumstick pulp finally and saute for 3 minutes in a medium flame.

Delicious Drumstick perattal is ready to serve with plain cooked rice and ghee, roti and can be used for Masala dosa stuffing.

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Sweet Potato Roti

Amazing taste of sweet Potato roti and its wonderful health benefits is an interesting story of this recipe. Flavoured roti or chappathi is an innovative idea of making roti in a daily basis. This sweet potato roti is very soft in texture, natural sweet in taste and the smell of sweet potato gives entirely a different experience.

Health benefits of Sweet Potato:

They are high in vitamin B6. They are a good source of vitamin C. While most people know that vitamin C is important to help ward off cold and flu viruses, few people are aware that this crucial vitamin plays an important role in bone and tooth formation, digestion, and blood cell formation. It helps accelerate wound healing, produces collagen which helps maintain skin’s youthful elasticity, and is essen­tial to helping us cope with stress. It even appears to help protect our body against toxins that may be linked to cancer. Sweet potatoes contain iron. But iron plays other important roles in our body, including red and white blood cell production, resistance to stress, proper im­mune functioning, and the metabolising of protein, among other things. Sweet potatoes are a good source of mag­nesium, which is the relaxation and anti-stress mineral. They contain Vitamin D Vitamin D plays an important role in our energy levels, moods, and helps to build healthy bones, heart, nerves, skin, and teeth, and it supports the thyroid gland.

Sweet Potato Roti
Sweet Potato Roti

Ingredients:

Sweet Potato-200 gram

Wheat flour-250 gram

Chilli powder-1/2 tsp

Hing-1/4 tsp

Cumin seeds or ajiwain-1/2 tsp

Salt-1/2 tsp

Method to prepare:

Boil sweet potato peel skin mash it.

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In a wide bowl add wheat flour and all the other ingredients mentioned above, mix well such that all the ingredients get mixed.

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sprinkle some water and mix as we do for normal roti/ chapati.

set aside for 10 minutes.

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Make the dough into small balls and roll it to your desired shape.

Heat tawa and cook both the sides by sprinkling some oil on its sides.

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Delicious sweet potato roti is ready to serve with any interesting side dishes.

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Veg Mutton Soya Biryani

Veg / Soya Mutton Biryani:

Biryani is one of the best aromatic and delicious meal with Indian spices. Mostly it is believed that Biryani will be delicious only with mutton and chicken varieties, but the taste and flavour can be done in vegetarian too. The style of mutton biryani as veg recipe especially for you!Protein rich soya is essential for our healthy life.

Protein rich soya is essential for our healthy life. This can be used alternatively in the usage of mutton.

Veg Mutton Soya Biryani
Veg Mutton Soya Biryani

Ingredients:

Soya Chunks-1/2 cup(soaked and cut into small cubes

Basmathi rice-1 cup

Onion chopped-1 big

Tomato chopped 2

Green chillies-2

Curry leaves-1 twig

Coriander-1 tbsp

Cashew broken-1 tbsp

Chilli powder-1 tsp

Garam masala powder-1/2 tsp

Turmeric powder-1/4 tsp

Ghee-2 tbsp

Salt- 1 tsp

Ginger Garlic paste-2 tsp

Coconut milk- 1 cup 0r curd 2 tbsp

Water-1 cup

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To Grind:

Coriander, Mint leaves-1/2 cup

Fennel seeds-1 tsp

Cumin seeds-1 tsp

Black pepper-1/2 tsp

Ginger+Garlic few

To Temper:

Bay leaf-1 long

Cinnamon-1 inch piece

Cardamom-2

Black pepper-1/4 tsp

Cloves-3 nos

Star anise-few

Jathi pathiri-1 inch

Method to prepare Biryani:

1Soak Soya chunks cut into small cubes.

2.Golden fry cashews in s.

3.Grind the above mentioned “To grind” ingredients to a paste.

4.Wash and soak rice. Cut tomato, green chillies and onion.

5.Heat Pan, add 3 tbsp of oil and season with above To temper ingredients, add ginger garlic paste and fry till it looses its raw smell.

6. Add cut onion, tomato, and green chillies fry for 3 minutes, add soya chunks.

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7. Add the ground paste and saute for a while till it changes its smell.

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8. Now add, chilli powder, garam masala powder, turmeric powder and salt mix well.

 

9.Finally, add soaked rice, coconut milk or curd and water cook in the pressure cooker for 2 whistles.

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10.Mix well once done add few drops of lemon juice if necessary.

11.Transfer to a serving dish and garnish with chopped coriander leaves and fried cashews with the ghee.

Delicious Veg biryani is ready in non-veg style.

Veg Mutton Soya Biryani
Veg Mutton Soya Biryani

 

 

 

 

 

 

 

 

Dal fry or Dal curry

Easy cooking

Dal is very popular north Indian dish served with hot plain steamed rice or Jeera rice. Simple and protein rich dal curry is a tasty vegetarian companion.

Toor dal is also sometimes referred to as lentils or split pigeon peas. This traditional Indian dish is often served with rich spices over rice and is a staple in many Indian restaurants and households. Toor dal is a member of the legume family, and this meal is not only delicious, it also has a number of health benefits.

Toor dal contains folic acid, an important vitamin for all women, especially those planning to become pregnant. Folic acid is essential for fetal development and can help to prevent neural tube birth defects such as spina bifida. Getting adequate amounts of folic acid in your diet can help to reduce specific brain and spinal cord birth defects.Legumes such as toor dal are an excellent source of nutrients and plant protein, and they also contain dietary fiber.Legumes such as toor dal provide essential nutrients, fiber, and protein for vegetarians as well as those who wish to merely limit their meat consumption.

Dal curry / Dal Fry
Dal curry / Dal Fry

Ingredients : serves 3 person

Toor dal-1/2 cup 100gms

Onion-1 medium size, finely chopped

Garlic 3 pods, crushed

Tomato medium size chopped

Curry leaves-1 twig

Chilli powder 1/2 tsp

Salt 1/2 tsp

Turmeric powder- 1/4 tsp

Coriander leaves chopped – 2 tsp

To temper:

Butter or ghee 1 tbsp

Mustard seeds-1/2 tsp

Cumin seeds-1/2 tsp

Red chilli-1 or 2

Assafoetida-1/4 tsp

Method:

Wash and boil toor dal in the pressure cooker for 2 to 3 whistles so as to get well cooked to mash it. If you don’t mind boil dal with coconut milk or add 1/4 cup of coconut milk after cooking dal to enhance the flavour.

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when the steam releases mash it to a smooth consistency.

Heat butter or ghee, add ‘To temper’ ingredients to splutter.

Add asafoetida, curry leaves and chopped onion, stir it well for 1 minute and add chopped tomatoes, saute until it leaves its skin.

Add chilli powder, turmeric powder and salt mix well, add some water and mashed dal allow it to boil for 2 to 3 minutes in low flame.

Finally, add crushed garlic and coriander leaves, switch off the flame.

 

 

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