Bitter Gourd Golden Fry / Chips

Bitter Gourd Golden Fry / Chips:

The name is enough to make kids run away,  I am sure there are still some people who hate this vegetable. This type of fried recipes will grab their attention, it is really awesome to match with plain cooked rice and sambar. My mother used to crush this fried bitter gourd and simply mix with rice and eat this is very good for diabetics. This can be stored for 3 to 4 days in a container.  Complete taste of bitter gourd can be enjoyed from this bitter gourd fry. It is must to take once in a week for healthy living.

Health Benefits:

It has lots of benefits, like intestinal health and helps get rid of nematode worms. It is so good for diabetic patients, does not cure diabetes but it helps lower the sugar level. This healthy vegetable has beauty benefits too. Bitter melon is invariably good for your skin. It helps gets rid of acne and gives you a flawless complexion. There are several other health benefits of bitter gourd-like weight loss and beauty care. It contains a laxative property.

Ingredients:

Bitter gourd-250 gms

Buttermilk or sour curd-1/4 cup this helps to reduce the bitterness of the vegetable

Salt-1/2 tsp

Turmeric powder-1/2 tsp

Rice flour-2 tsp

Method:

Wash and slice bitter gourd, deseed it.

Sprinkle some buttermilk, add salt, turmeric powder, and rice flour mix it well to marinate for 20 minutes.

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Heat oil and squeeze and drop a few slices carefully into the hot oil.

Stir occasionally, drain and remove from oil once the sizzling sound reduces.

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This can be fried golden crispy or partially cooked shallow fry.

Golden fry:

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Partially cooked, shallow fry:

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Coconut Burfi

Coconut Burfi:

Coconut Burfi can be prepared within few minutes, with minimal effort, time and ingredients. It is interesting, isn’t it? Yes, only two main ingredients Coconut, sugar, and a little milk are added to improve the texture and soft bite of burfi. This is a traditional sweet recipe made often for festivals and functions. This granny coconut sweet will be tastier with fresh hand grated coconut, desiccated coconut will not give you the good results as fresh one does.

Piles of coconuts at home? Try this burfi to consume fresh coconuts without wasting.

Ingredients measurement:

Coconut freshly grated -2 cups

Sugar-1 1/2 cup

Milk-1/4 cup, this is used to avoid crystallization soft and gives white texture.

Elaichi powder-1/2 tsp

Nuts finely chopped as per your interest not mandatory

Method:

Take a wide thick bottom pan or non-stick pan,  Add grated coconut, milk, and sugar together.

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Bring it to boil on a medium flame, stir it continuously.

After five to ten minutes you can observe the bubbles will get reduced, this is the time to add cardamom powder.(Elaichi powder)

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Gradually burfi leaves the sides of the pan to form the right consistency.

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Pour it gently into the greased plate, sprinkle some finely chopped nuts and make the surface even with ghee dipped knife or spoon.

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Allow it to cool and make slices according to your desired shape.

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Aval Puttu / Flatten rice Puttu

Aval Puttu / Flatten rice Puttu:

Janmashtami special recipe, Krishna felt happy by a fist full of plain poha (Aval),  but we prepare versatile recipes with Aval to please our lord Krishna for his grace. Aval puttu is one such sweet verity as neivedhyam. This has a soft texture and delicious taste.

Aval / Flatten rice, Poha Puttu
  Aval / Flatten rice, Poha Puttu

Ingredients to prepare:

Aval -2 cups

Milk and water together 1 cup

Jaggery powdered-1 cup

Coconut grated-3 tbsp

Ghee-2 tbsp

Cashews – broken 2 tbsp

Cardamom powder-1/2 tsp

Method:

Heat pan and fry thick aval slightly, approximately for 5 minutes in medium flame.

Allow it to cool and grind to a smooth powder.

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In a wide pan add  powdered Aval, sprinkle 1/2 cup of milk and mix it gradually, leave it for awhile.

After 2 to 3 minutes sprinkle rest of the milk and mix well without any lumps.

In the case, if lumps occur grind it in the mixie for a few seconds to get a smooth texture.

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Take another pan add powdered jaggery, sprinkle some water and bring it to melt.

Once jaggery gets melted, strain it to remove the unwanted particles.

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Bring it to boil again, let it boil for a minute or two.

Now add grated coconut and mixed puttu  to the jaggery syrup, reduce flame and stir it to incorporate well.

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Add Ghee and cardamom, stir it for 3 minutes approximately in a medium flame .

Heat ghee, fry cashew nuts and garnish on top of it.

Delicious Aval puttu is ready, serve hot

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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 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

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.

 

Asoka Halwa

Asoka Halwa:

Thiruvaiyaru special Asoka Halwa treats and satisfies the sweet lovers in a great way. No harm in having such delicious dish once in a while, heavenly taste to enjoy. Main Ingredients are moong dal and sugar ghee can be adjusted according to our interest.

Asoka Halwa
                                                                    Asoka Halwa

Ingredients:

Moong dal-1 cup

Wheat flour – 2 tablespoon

Sugar- 1 1/4 cup

Ghee- 3 tablespoon

Cashew -2 tbsp

Food colour- 1 pinch of your choice

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1.Dry roast moong dal to golden yellow, pressure cook to a smooth consistency.

2.Mash it to soft and mushy .

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3. Heat pan with one tbsp of ghee and roast cashews, collect and keep aside.

4.In the same pan, add wheat flour fry in medium flame to a golden brown. Care should be taken while frying wheat flour.

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5. Add fine cooked, mashed moong dal to the roasted wheat flour, along with that add food colour and sugar.

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6. Stir it well cook in medium flame, add another tbsp of ghee in the middle of the process.

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7. Stir continuously until the halwa leaves its sides of the pan, time to remove from flame.

8. Add rest of the ghee, cardamom powder, and fried cashews mix well and transfer to the serving bowl.

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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.

 

 

 

 

 

Pineapple Kesari

Pineapple Kesari:

Kesari is the easiest sweet in all to prepare and delicious to eat, we can make this method of preparation in Semiya, Varagu rice, Aval (flatten rice) and much more to enjoy the taste of this kesari in a different base ingredient. We never bored to taste it.

Here we have fruit flavoured recipe with Pineapple or banana this will be aromatic and delectable with the fruit bite.

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Ingredients to prepare:

Rava Sooji-1 cup

Pineapple sliced-1 cup

Sugar-1 1/4 cup

Ghee-3 tablespoon

Elaichi powder-1/4 tsp

Cashew-6 to 8

Dried grapes, kissmiss / dry grapes-1 tsp

Food colour lemon yellow – 1 or 2 pinch, I have used sunset orange

Water-2 cups

Method to prepare:

1.Heat 1 tbsp of ghee and brown roast cashew and kiss miss collect and keep aside.

2. Roast sliced pineapple in the same ghee till it gets half cooked for 3 minutes approximately.

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3. Now roast the measured sooji in ghee for 3 to 5 minutes in medium flame stir.

4. Boil water, add food colour, roasted pineapple slices and a tbsp of ghee, now add roasted sooji in the boiling water and mix constantly allow it to cook soft .

5. Reduce flame, gradually add measured sugar to it, mix well without any lumps.

6. Let the mixture coagulates and cook well for two minutes, add rest of the ghee to it.

7. Finally, add elaichi powder and roasted cashews. Aromatic and delicious pineapple kesari is ready.

Note:

Reduce flame while adding sugar to avoid forming lumps mix well and increase the flame gradually.

Pineapple can be alternated with banana.

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Add boiled water to cook sooji.