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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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 the soft texture and delicious taste. Add more dark coloured vegetables in your diet, that gives you  sufficient nutrients to your body.

 

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

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Method:

Peel and grate 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 a puri patties.

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

Serve with potato peas masala or vegetable white kurma.

 

 

Sathu Mavu / Health mix

Health mix :

The healthy mix is suitable for all age group to consume as porridge, puttu or in the Malt form to have an energetic hours day long. https://www.chettinadsnacksonline.com/collections/flour-items/products/health-mix

Most of the ingredients are in the same measurement except, Badam, cashew, dry ginger, and cardamom. according to your choice, you can choose ingredients from below and skip which you do not prefer. This is Infant to Adult recipe. Homemade is always best when we compare with store-bought foodstuff. More hygienic, quality and quantity.

health-mix

Saamai / Little millet – 1 cup

Broken wheat / whole wheat – 1 cup

Hand pounded rice / Kaikuthal arisi – 1 cup

Red rice / Sivappu arisi or Kavuni arisi – 1 cup

Finger millet / Ragi – 1 cup

Pearl millet / Bajra /Kambu – 1 cup

Red Sorghum / Sivappu Chollam / Lal Jowar – 1 cup

Foxtail millet / Thinai – 1 cup

Green gram / Pachai payiru – 1 cup

Sago / Sabudhana – 1 cup

Roasted gram dal / Pottu kadalai – 1 cup

Irungu chollam – 1 cup

Barley rice – 1 cup

Brown channa / Kondakadalai – 1 cup

Nendran Banana powder – 1 cup

Horse gram / Kollu – 1/2 cup

Ground nut-1/2 cup

Flax seed / Aazhi vidhai – 1/2 cup

Bamboo rice / Moongil arisi – 1/2 cup

Badam / Almonds – 1/2 cup

Cashews – 1/2 cup

Dry Ginger / Sukku – 2 inches

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Method:

Dry roast all the above ingredients one by one (separately),

Spread the roasted ingredients on a clean cloth. When it reaches room temperature.

When it reaches room temperature, grind it in the mill to a smooth flour.

Store it in a clean container this can be used or 5 to 7 months.

Porridge, puttu, sathumavu, and idiyappam can be made by using this health mix.

 

Sweet seeyam / Susiyam

Sweet seeyam / Susiyam

This special sweet has the different name  as Sweet Seeyam , Susiyam and Munthiri kothu. Although it carries different names in our region,
recipe followed is more or less same and ingredients. Seeyam will be delicious when dipped in fresh ground batter and deep fried. If you are health conscious, this can be done in Kuzhipanayaram pan. Heat pan when it is hot sprays some oil on the pan pour batter little less than half of each pit and drop a small ball of filling on it,  pour little more batter on top to cover the ball when the surface is cooked slightly brown turn on the other side cook and serve .

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Ingredients to prepare:

Batter:

Raw rice-1 cup

Urad dal-1 cup

Filling:

Channa dal or Whole moong dal-1 cup

Jaggery powdered-1 cup

Cardamom powder-1/4 tsp

Cashews-10 or 15

Coconut-2 tbsp(grated)

Ghee 1 tsp to fry cashews

Oil to deep fry seeyam-150 ml

Method to prepare:

1.Wash and soak raw rice and urad dal for an hour, grind to a smooth batter.

Add 1/4 tsp of salt and mix it to a dosa batter consistency, keep aside ready.

2. Fry Cashews into golden brown.

3. Pressure cook dal with 1 cup of water, remember,  cook well as a smooth paste, do not add much water to boil.

When it comes to room temperature mash it and add powdered jaggery, cook on stove until it gets thicken , add grated coconut, cardamom powder and mix well.

This mixture can be prepared in pre- hand, keep refrigerated.

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4.Make the filling to a small gooseberry size balls keep roasted cashews in the middle of the ball as shown in the picture.

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5. Now it is time to make seeyam, Heat oil in a pan, dip the filling balls in the batter one by one and drop into the oil gently without touching each other. Make sure the balls well coated in the batter  or otherwise filling may disperse in the oil.

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Turn occasionally, fry golden yellow and collect from oil.

Sweet Seeyam/ Susuyam

Toothsome sweet is ready to serve.