Cracked wheat / Samba Ravai Idly

The first thing I did when I thought of doing this dish was google about whole grains and refined grains. Whole grains have amazing heath benefits. Happy to have learnt something new.I tasted samba rava for the first time only after marriage. My father(in law) who is an excellent cook and an expert in deep fries did this one day and called it "kazhuda upma"(not sure about the etymology though). Since then it used to be samba rava upma / kichidi at home for breakfast once in a whole

Now that both K and I are in a weight losing spree ; I am trying to cook food with less calories.  In the past I have never been very conscious on what I eat(except oily stuff and sweets). As I started exploring I realised there is more to it than simply cooking delicious food.

Cooking time : 12 - 15 minutes

Prep time  : 5 - 8 minutes
Source : Adapted from many fellow blogger's post.

Ingredients

1 cup Samba Rava / broken wheat

1 cup curd

2 carrots grated

2 tsp grated ginger 

1 tsp hing

A pinch of turmeric powder for the color

A bunch of mint leaves chopped(optional)

A bunch of coriander leaves chopped.

Salt

Water as needed

For Tempering

1 tsp oil

1 tsp mustard

1 tsp cumin seeds / Jeera

2 tsp urad dal

1 tsp channa dal

1 tsp hing

2 green chillies finely chopped

Method

1. Dry roast samba rava for few minutes until it turns hot.

2. In a pan add oil and once it is hot ; add mustard . Once it splutters add jeera,urad dal, channa dal ;hing; grated ginger ,turmeric powder and green chillies.Saute for a couple of minutes. 

3. Add grated carrots and saute until it becomes soft.Add mint leaves and saute for 2-3 minutes.

4. Once the mixture cools down, In a large mixing bowl ; add roasted broken wheat; the veggie mixture; some coriander leaves ; salt ; curd.

5. Add water until you get pouring consistency.

6. Grease the idly plates with oil and fill it with the prepared batter.

7. Steam it for 12-15 minutes . Insert  a tooth pick at the centre of the idly and if it comes out clean;we are good to go.

Notes

1. Do not keep the batter for a long time. Steam it quickly. Otherwise the water will be absorbed and the batter will thicken again.

2. The left over idlies can be made into upmas
3. Replace cracked wheat with semolina for rava idly

Tidbits

Did you know?

Cracked/broken wheat

1. Is rich in fibre content

2. can fight cancer

3. Has anti oxidants

Banana stem fritters / vazhaithandu vadai

Banana stem is something I disliked the most as a child. During pregnancy when I was down with severe constipation my doctor suggested to eat fibrous food. Banana stem is one such vegetable which is rich in fiber content. It surely helps!

I have eaten only 2 dishes out of banana stem. One is the usual dry curry with coconut topping and the other one is "more kootu" ,a gravy done with curd. My friend suggested raitha with banana stem.But I was looking for an interesting recipe and luckily I saw a chef named Malgudi Kavitha doing it in a TV show. This banana stem fritters cannot be done very often as it is deep fried ; however we can surely enjoy this once in a while.

No one guessed that these crispy delicious fritters were made of banana stem ! This is one way to hide veggies!So go ahead and surprise people at home. :)

Recipe:

Cooking time : 15 minutes
Makes 10 vadas
Prep time : 20 minutes
Source : TV Show

Ingredients

1 cup banana stem
1 onion minced
1 cup channa dal / Split Bengal gram
4 red chillies
8 garlic cloves
2 tsp fennel seeds
1/2 tsp hing
Baking soda a pinch (optional)
Curry leaves a small bunch
1/4 cup Rice flour
Salt
Oil for deep frying

Prep steps:

1. Soak channa dal in warm water for 20 minutes.
2. Finely chop banana stem after discarding the thick outer layer.
3. Mince the onion.

Method:
1. Squeeze out the water from banana stem.
2. Drain water from channa dal and grind it coarsely with garlic , fennel seeds, and dry red chilli.
3. Mix finely chopped banana stem with the ground paste ; rice flour; hing ; salt ; baking soda;  minced onion and chopped curry leaves.
4. Pour oil in a deep skillet and wait until the oil turns hot.  Turn down the flame to low.
    Shape up the vadas and put 2 or 3 at a time in the skillet.
5. Wait until they turn into golden brown and get a crispy texture.
    (Hint: Bubbling of oil will subside in a while )
6. Drain the oil in the vadas by placing them on paper towels or tissue papers.
7. Serve hot with any chutney. I did Coriander Chutney.


Note:
1.Keeping the heat in low flame is very important otherwise the outer layer darkens soon with out the stuffing getting cooked.
2. Don't discard the water squeezed out from banana stem in step 1. You can consume it like juice as it is packed with nutrients and can contribute to weightloss.

Tidbits

                                           Picture Courtesy : http://distantdrumlin.wordpress.com

Did you know banana stem

1. can ease out constipation.
2. is rich in fibre content and can help in weight loss.
3. can prevent formation of kidney stones.
4. is anti-diabetic as it produces insulin

Dried Citron Spicy Gravy / Narthangai Vethakuzhambu

This citron spicy gravy has a tangy and a unique flavor of the citron. Especially "mommies-to-be" in their first trimester will love this as it combats nausea.

For me, the first trimester was very difficult. I had to fight the morning sickness and nausea  every single day. I couldn't take the fragrance of few dishes that I used to like. I had a tough time in the kitchen wondering what I should cook to suit my palette. These gravies can come to your rescue if it is made less spicy and consumed in small quantities.(Spice and citrus fruits can cause acidity/heartburn).

 

The little pleasures in life is when you spend time with your besties from school and college and your Family. The amazing feeling you get when you know they are there during the important facets of your life. The little cute sweet niece and nephew gifting me, kissing me, running behind me, feeling the baby inside my tummy, the super innocent questions they asked me , the dance and music performances they did for me, their contribution in decorating the party hall for my baby shower ... WoW , I was a VVIP! 

These people organized some funny games that K and I had to play; - a rapid fire round about baby care in the first few months ; projecting the baby pictures of our friends and families and asking us to guess; match the following game where we had to match the celebrity and their kids. I gave an average performance. :-)

To top this all , they ordered a yummy food from sarvsri and a delicious cake from Linuskitchen 

My blogs are like a not-so-personal-diary where I can share the beautiful moments I have had. And you may get some ideas from here that you can use it for your loved ones. :-)

Serves : 3
Cooking time : 15 minutes
Prep Time : 5 minutes

Ingredients:

3-4 pieces dried unriped citron / narthangai (in tamil)
2 table spoon sesame oil
½ tea spoon turmeric powder
2 cups tamarind water extract
(soak 2 goose berry sized tamarind balls in hot water for 2-3 mins and get a thin extract out of it)
Salt as needed
2 tablespoon sambar powder
1 tablespoon Jaggery
Rice Flour (optional)

To Temper
 ½ teaspoon mustard
1 teaspoon urad dal
1 teaspoon split bengal gram
½ tea spoon Fenugreek seeds
3 red chillies 
A pinch of asafoetida
A bunch of curry leaves

Method
1. In a deep pan add 1 table spoon sesame oil and add everything under To Temper and saute for a minute.
2. Add the dried citrons and saute for a 2-3 minutes in a low flame.
3. Add the tamarind extract, turmeric powder, sambar powder and salt.close the lid and allow it to boil until the gravy thickens and the raw smell disappears.
4. After 10 minutes, add jaggery little by little to balance the tangy flavor from tamarind and citron.
5. If it is watery, mix rice flour with water and add it to the gravy.
6. Drizzle 1 tablespoon sesame oil in the end . This gives a nice aroma to the gravy.
7. Serve hot with rice or as an accompaniment to any upma , idly, dosa.

Tidbits
 

                                          Pic courtesy : Shanthisthaligai.blogspot.in

Did you know dried citron

1. is used to treat nausea , sea sickness , dysentry and vomiting
2. is a rich source of vitamin c
3. can improve appetite , relieve from stomach ache and treat intestinal ailments.

Multi Millet Pongal

I'm on a "millet cooking" spree. This time it is pongal with assorted millets.

Of all the south indian tiffin varieties, I love Pongal the best. Especially the one from Saravana Bhavan. Yum!

During my semester holidays my mom and her colleagues use to take me on a "so-called-vacation-turned-into-a-complete-temple-trip".Grrr.... My friend S and her mom use to tag along. S , her mom , my mom and I have had numerous funny experiences together. Every semester there will be at least one paper that will threaten us and I'll keep cribbing about it to S. Poor soul had to bear that all the time! We use to write the names of all our friends and put it in the hundial (A collection box used in Hindu temples) assuming God will read our petition :-P and help us pass the subject.(lol!) Dhanushkodi-Rameswaram trip was one of a kind. 2 other friends of mine SG and GR joined the trip and it was such a fun filled memorable vacation. Most girls never get a chance to go on a trip on their own. But with super chillax mommies around, we had no restrictions and enjoyed as much as we could.

Starting with the jeep safari from Rameswaram to Dhanushkodi, the photo sessions inside the dilapidated buildings of Dhanushkodi, the beautiful sight of Srilankan border and Ramar palam, the car chase to catch the train (due to the change in train timings that we noticed in the last minute), the midnight drive on the rameswaram bridge, the giggling and gossiping all the time with our best pals.....  Aw...Miss those lovely days!I was reminded of these because of the food I ate for breakfast during these trips. It use to be Pongal always!


Here is the multi millet pongal recipe

 

Serves 2-3
Prep Time : 5 minutes
Cooking Time : 15 minutes

Ingredients:

1 cup assorted millets (little,pearl,foxtail, kodo,proso millets,bajra,jowar,black sesame seeds 2 table spoon each)
(I used the assorted millets packet from NallaKeerai . This packet had mung dal as well)
1/4 cup Mung Dal
4  cups of Water

To Temper
2-3 table spoon ghee 
3 teaspoon grated ginger
A bunch of curry leaves
10 peppercorns  or 3 teaspoons pepper powder
2-3 teaspoons Cumin seeds/Jeera
Salt as needed
A pinch of Asafoetida
5-6 Cashew nuts

 Method:

1. Dry Roast the assorted millets, and mung dal separately for few minutes until they are hot.
2. Take a pressure cooker and add these millets and dal and pour 4 cups of water.
( I generally add cumin-pepper powder along with the pongal because most of us don't eat the peppercorns)
3. Leave it for 4-5 whistles until it gets a mushy texture and open it after the pressure subsides.
4. In a separate pan add 1  tablespoon ghee and once it is hot add grated ginger and asafoetida and saute it until the raw smell disappears and add it to pongal
5. Again in the same pan, add 1 tablespoon ghee add peppercorns wait until it splutters, then add cashewnuts, jeera and curry leaves in that order and mix it with pongal.
6. Finally drizzle 1 tablespoon of ghee over the pongal and serve hot with coconut chutney.


Note: This is no different from the normal pongal we do.

Tidbits

Did you know curry leaves

1. are good for eye sight
2. reduce hair fall and improves hair growth
3. can relieve from indigestion

Tomato Rasam

Rasam is an elixir in a Tambram's life. I grew up eating Rasam every single day. According to me, though Rasam is easy to prepare, it takes a while to master it.

Rasam is nothing but a clear soup. There are umpteen rasam varieties! Hot Black Pepper-Cumin Rasam does wonders when you're down with cold.

The best rasam I have tasted so far was at my sister-in-law's (SIL)house.My SIL's mother-in-law "PB" Aunty is a terrific cook; even the simplest meal will be cooked to perfection and will taste delicious. She keeps telling me that we can gauge a cook just by tasting their Rasam. Here comes her famous dialogue  "nanna vakkanai ah panni sapdanum"  ( meaning cook and eat with fullest satisfaction!!! ) :-)

My aunt is not only a terrific cook but a beautiful person too! She is one of those with whom you'll develop an instant liking. She is the epitome of patience. A role model to many MILs and MILs to be :-)

This post is dedicated to her!

Recipe:

Source : PB Aunty
Cooking time : 15mins
Preparation Time : 5 mins
Serves 3 people


Ingredients:
Purée from 3 medium sized tomatoes
1 tomato diced
2 cups tamarind juice (take a gooseberry sized tamarind and soak in hot water for 5mins)
2 cups lentils broth
1 green chilli slit vertically
1 inch ginger
A bunch of coriander leaves
2 tablespoon rasam powder
A pinch of turmeric powder
A pinch of asafoetida
Water as required
Salt as required

For Tempering:
1½ tablespoon ghee
1 teaspoon mustard
1 teaspoon black pepper
1 teaspoon cumin seeds

Method:

For the lentils broth

Pressure cook 1 cup Tuvar Dal/Split Red gram with water and retain the broth with little dal.
(The rest of it can be used in Sambar).

1. In a  pressure cooker or a deep vessel add the puréed tomatoes, diced tomato,tamarind extract, green chilli, asafoetida, rasam powder,turmeric powder and ginger.

2. Close the lid partially and allow it to boil in a low flame for 10 minutes (until the raw smell from the rasam powder vanishes and tomatoes become soft)

3. Add lentils broth and salt and give it a stir in a medium flame. 

    (You can add some water if the rasam is too thick)

4. Wait until the rasam becomes frothy on the top.

5. Remove it from the flame and go for tempering

    Heat 1½ tablespoon ghee in a small pan. Once hot, add mustard seeds,cumin seeds and black pepper  and let it pop and pour it over the rasam

6. Garnish with coriander leaves.

• Ensure you don't add too much tamarind because we use enough tomatoes to get that tangy flavour.
• You can serve it with rice, or soak some lentils Vada to it, or just have it like a soup!
• You can also add 3-4 minced garlic and garnish with mint leaves for added flavour.

Tidbits:

Did you know black pepper

• is one of the ancient spices native to India,
• is offered to God in a belief that it will cure all ailments (We offer salt and pepper in Vaitheeswaran Kovil)
• is the spice that our forefathers cooked with before the Portuguese introduced chillies to India.

Orange Peel Spicy Gravy

I am a big fan of spicy food! 

Here's a simple Tambrahm recipe. We call it VethaKuzhambu (and some call it Orange Peel Pachidi) in Tamil. 

We do Vetha Kuzhambu at least once a week at home.

I didn't have any cravings specifically when I was pregnant. But the only food that kept me going during the first trimester was all the spicy gravies(Vetha Kuzambu, Molagu(pepper) Kozambu etc). 

This dish is famous mainly because

1. It is simple to prepare

2. Tastes great with many South Indian food Items (Dosa,Idly,Upma)

3. Roasted Pappad is the best accompaniment when mixed with rice. 

4. Can last long if refrigerated properly.

5. Can be prepared in a Jiffy!

Before going to the recipe , Here's a sneak peek to my baby book!

I love making scrap books. When you read it after a few years, it will be like a time machine taking you to a different world altogether. It brings a beautiful smile and reminds you of the best moments you have had! 

This is my 4th scrap book; First one was for my best friend from school - SG's wedding. Next one was for my best friend from college - A's wedding and third was for my best friend "S" b'day. 

To all  "expectant mommies" do make a baby book ! Make sure everything is hand written :-)

I have recorded everything that happened since I conceived. Saved photos and videos month-wise to see how she is changing every month. Even created a gmail account for my kid(Sister In Law's idea)!( At least let them have a decent email ID, instead of random numbers and special characters  appended to our names).Will continue to constantly update this book every month until she turns one and later on during special occasions!

Coming back to the recipe....

Source: My Aunt
Cooking Time : 15 mins
Prep Time: 5 mins
Serves 3 people

Ingredients:
Orange Peel from 1 Orange. (Julienne cut)
A bunch of Curry Leaves 
1 pinch Asafoetida
1 teaspoon turmeric powder
2 table spoon sambar powder or 1 tablespoon chilly powder
3 tablespoon sesame oil
1 teaspoon mustard seeds
2 cups tamarind water extract
(soak 2 goose berry sized tamarind balls in hot water for 2-3 mins and get a thin extract out of it)
Jaggery as required
Salt as required

Dry Roast
½ teaspoon fenugreek seeds

1 teaspoon black pepper balls

1½ teaspoon sesame seeds

1 teaspoon Jeera/Cumin seeds

                                 

                                         

Method:
1. Dry roast all the ingredients under dry roast section and grind it.
2. Take a cooking pan, add 1 table spoon sesame oil and add the orange peel and sauté it for a couple of minutes.
3, Add turmeric powder, chilli/sambar powder, asafoetida and sauté for a minute
4. Add tamarind extract, salt , dry roasted powder and close it partially with a lid. Boil it until the gravy thickens.
   (should be around 10mins).
5. Orange peels would have cooked by now and the gravy will taste bitter. So add Jaggery little by little to balance the taste.
6.Finally , In a separate pan, pour 1 table spoon sesame oil, mustard seeds and wait until it splutters ,then add the curry leaves. Pour it to the thickened gravy and sprinkle 1 table spoon sesame oil to get nice aroma.

Orange peel gives some zing to the gravy! Mix it with rice and serve it with a pappad.

Tidbits

Did you know Fenugreek seeds are:

• Excellent body coolants
• Relieves from stomach cramps (especially during menses)
• Excellent source of lactation.