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.

 

 

 

 

 

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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

Ingredients-chart9 health-mix-250x250

 

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.

 

 

 

 

 

Mango Dessert

Mango Dessert:

Treat with mango !!!!!

Sweet is served after every meal as a special treat, which satisfies the whole meal. Naturally, Mango has the wonderful taste liked by all. Varieties of sweets, desserts and puddings are prepared to feed in different style. Here Mango is used to enhance the taste of dessert by its originality and the colour which express the taste by eyesight. Not necessary to add colour and aroma, less sweet is added.

Mango Dessert
                                                   Mango Dessert

Ingredients:

Bright yellow ripe Mango – 2

Sugar- 2 tbsp adjust according to your taste

Rice-2 tbsp

Milk (thick)- 1/2 litre (optional-add fresh cream or milkmaid to enhance creamy taste)

Badam- 1 tbsp chopped

Pistachio-1 tbsp chopped

Safforon-1 lavish pinch to sprinkle on it and mix with white mixture13235971_1104061356302140_1711458261_n

 

Method:

1.Peel skin and discard seed, grind to a smooth paste, keep half of the mango as sliced cubes for topping.

2. Soak half of the measure saffron in 1 tbsp of milk.

3.Soak raw rice and coarse grind by adding little milk, mix this mixture in rest of the milk (diluted)

3. Boil this by constant stirring till the mixture thickens and rice cooked. (add fresh cream or milkmaid to enhance the creamy taste)

4. Add half of the measure saffron soaked in milk to the cooking mixture,  you can see the mixture gradually turns pale yellow.

5. Now add  1 tbsp of sugar and mix well. Remove from stove.

6. Now mix rest of 1 tbsp sugar with mango pulp.

7.Divide the cooked rice mixture into two equal portions.

8.In one portion add mango mixture and mix so as to combine well.

9. Pour the white portion at the bottom of the serving container and mango mixed mixture on top of the white mixture to give double colour and taste.

10. Decorate with chopped nuts, mango slices, and saffron.

Serve  this dessert with pride.

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Green Mango Chutney

Green Mango Chutney:

Wonderful and lip smacking taste with the combination of idli Dosa and plain cooked rice.

MangoChutney212

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Ingredients:

Mango 1 small

Ginger-1 inch

Green chilli-5 nos

Salt-1 /2 tsp

Coconut grated-2 to 3 tbsp

Urad dal-1 tbsp

Mustard-1/2 tsp

Curry leaves-2 to 3 twigs herbs can be curry leaves or Coriander leaves and Pudina as you prefer.

Method:

Wash and peel Mango and Ginger, cut into small pieces.

Heat pan with 2 tsp of oil-temper with mustard and urad dal.

Add Ginger, Green chillies and cut mango pieces.

Saute until the mango cooks soft, now add salt and herbs of your choice, saute for a while and switch off.

Allow it to cool and grind to a coarse paste by adding a little water.

 

 

Mango Thokku

Mango Thokku:

Mango Thokku or pickle has a heavenly taste with curd rice, nothing can be compared is the well-known fact. Mouth watering is the suitable word to   describe the taste of this mango thokku. During mango season, we make pickles is our traditional practice. Mango pickles loved by all age people moreover, children will eat food by themselves without feeding.

20160429085953Ingredients to prepare:

Mango-2 or 250 gms

Chilli- powder-2 tbsp

Methi powder-1 1/2 tsp

(brown roast 1 tsp of  methi seeds in a hot dry pan and powder it)

Salt-1 tbsp

Grated Jaggery-1 1 /2 tsp (to balance the taste)

Turmeric powder-1/4 tsp

Mustard seeds-1 1/2 tsp

Curry leaves-1 twig

Assafoetida-1/2 tsp

Sesame Oil-50 ml or 4 tbsp

Method to prepare:

1.Wash and wipe mangoes with a clean towel.

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2.Peel skin and grate it.

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3.Heat oil in a pan, splutter mustard seeds, add asafoetida and curry leaves .

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4.Now add grated mangoes saute for 3 minutes.

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5.Add turmeric powder, methi powder, and chilli powder and cook for few minutes until it leaves oil on its sides.

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6. Add grated jaggery and mix well, allow it to cool and store it in a clean container.

Mango Thokku
Mango Thokku