Sago and beaten rice kitchadi

Chennai's deluge occurred at the end of the month, when my kitchen's stock is bare minimum. It poured cats and dogs which prevented me from venturing out to purchase my groceries. So, I was forced to cook with little ingredients that were there in stock. There was little sago and little beaten rice. I combined them both in my own way and cooked a delicious kitchadi for breakfast.
Sago is high in carbohydrate and low in protein and fibre. Hence, its caloric value is also high. However, the carbs fall in the category of macro nutrients, which is energy boosting.
Beaten rice is rich in micro nutrients and filling. Together, they can keep the hunger pangs at bay for longer time.

Ingredients:
Sago -200gms
Beaten rice -100gms
Chopped onion -1/2cup
Chopped green chilies -2tsps
Peanuts -1cup
Black peppercorns - 2tsps
Grated coconut -2tsps
Chopped coriander leaves -1tsp
Oil and Salt -as required

Method:
Grind the beaten rice coarsely. Sprinkle enough water over it to soak. Keep it aside. Spread the sago on a colander. Sprinkle sufficient water on it. Allow the water to drain. Keep it aside. Sprinkle water again after half an hour and repeat the process till the sago swells double its size. Grind the peanuts and black peppercorns coarsely. Combine the soaked sago, soaked beaten rice, salt, ground peanuts and ground pepper corns.
In a frying pan, fry the chopped onions and green chilies in little oil. Then, add the sago and beaten rice mixture. Stir cook till the sago becomes soft and is blended well with the beaten rice. Garnish with grated coconut and coriander leaves. 

Pray for chennai

Chennai is under deluge. It has been raining cats and dogs for over 23 hours. It has crossed the century's rainfall mark. More rains are predicted. At this rate, Chennai may be drowned and become just one water body. Please pray for Chennai.

WINGED VISITORS

This video shows the birds that visited my backyard after the recent  deluge in Chennai. These birds are hydrophobic though they like to be near the water while searching for food. In the mornings, they can be seen on tree tops having sun bath. When the water dries up, they  disappear to another  water body nearby. Interesting
.

Vermicelli upma

Vermicelli is a made of wheat and like noodles it lends itself to different kinds of cooking. It is easy to cook and light on the stomach. Vermicelli upma is famous in Southern states of India and its preparation is similar to the preparation of semolina upma.

Ingredients:
Roasted Vermicelli - 2cups
Onion -1
Green chillies -1 or 2
Mustard seeds -1tsp
Black gram -1/2tsp
Grated coconut -3tblsps
Curry leaves - few
Salt and oil - as required

Method:
Chop the onion and green chillies finely. Keep it aside. In a pressure cooker heat little oil and mustard. When the mustard crackles, add the black gram and fry till it turns brown in colour. Next add the onions, green chillies and curry leaves. Stir fry for few seconds. Add 2 cups of water and the roasted vermicelli. Close and cook under pressure for 5 minutes. Open the cooker and garnish with grated coconut. Serve along with any chutney of your choice. 

Happy Diwali

During Diwali, many kinds of sweets are prepared according to ones taste and ability. It is also distributed to friends and relatives. Some prefer to stick to the traditional mysore pak and boondi ladoo, while others would like to try something different. Here I have listed few sweets from the traditional category and otherwise. So ahead and try them.

                                   Date roll

                                    Unnakaya

 

Ladoo

                                   Manoharam

                                    Mysore pak

                                     Cashew nut squares (kaju katli)

                                     Carrot halwa

                                     Elai adai

                                    Vermicelli halwa

                                    Nei appam

                                     Tutti frutti cookies                        

Here you go for more sweets .

Happy Diwali and happy cooking.

Boondi ladoo

Boondi Ladoo is a traditional sweet of India prepared with chick pea batter and sugar syrup. Chick pea batter is poured over hot oil through a perforated ladle. This results in crispy small pearls which are soaked in sugar syrup and rolled into balls. There are many types of ladoos. In South India it is known as boondi ladoo, while in the North is known as mothi choor ladoo. Then, there is this special ladoo or Triupathi ladoo, which is rich in taste and flavour sans any colouring.
Boondi ladoos are served on various occasions including weddings and festivals like Diwali.



Ingredients:

For the batter:
Chick pea flour -1cup
Rice flour -1tsp
Eating soda -1pinch
Oil for frying

For the sugar syrup:
Sugar -2cups
Water -1cup
Orange food colour -1/4tsp (optional)

For garnishing:
Cashew nuts -2tsp
Raisins -1tsp
Clarified butter -1tsp

For flavourings:
Green cardamom -2
Cloves  -1
Nutmeg -1 pinch
Edible camphor -1pinch


Method:

Pulverize the items listed under flavouring into a smooth powder. Fry the cashew nuts and raisins in clarified butter.
Combine sugar, water and food colour. Heat it over a medium flame  to prepare half thread consistency syrup.


    batter poured on the perforated ladle and tapped

Mix the chickpea flour, rice flour, and eating soda in little water and prepare thick batter of pouring consistency. Heat oil in a wide frying pan. Place a perforated ladle over the frying pan. Pour a ladle full of batter on the perforated ladle. Gently tap it so that the batter falls into the oil to form small pearls or boondi.

                          fried boondis

 Fry them in batches to finish the entire batter. Soak the fried boondis in the prepared sugar syrup. Stir in the flavourings. Close and keep it a aside for 5 minutes. Then, mash them lightly and add the garnishing. Roll into small balls while it is still warm. Allow it to cool. Store in  airtight jars.

Foxtail millet pongal

Foxtail millet is known as Thinai in Tamil, Thina in Malalyalam, Korra in telugu and Navane akki in Kannada. It is is rich in dietary fibre (6.7 per cent), protein (11 per cent) and low in fat (4 per cent). It releases glucose steadily without affecting the metabolism of the body. Hence is usually recommended for diabetics. 

                                Foxtail millet

Ingredients:
Foxtail millet -2cups
Husked split green gram -1cup
Cumin seeds -1tsp
Black pepper -1tsp
Asafoetida powder -1/2tsp
Curry leaves -few
Clarified butter -3tblsps
Salt and oil - as required

Method:
Soak the green gram in water for two hours. Dry toast the millet till it emanates a sweet smell. In a pressure pan/cooker temper cumin seeds,  black pepper, asafoetida powder and curry leaves in little oil. Add the soaked green gram and toasted millet. Add six cups of water and salt. Close and cook under pressure for 15 minutes. When the pressure has released open the pan and stir in the clarified butter. Serve it along with Orange peel pulikachal.


 

Lemon sevai

Sevai or string hoppers is a steamed food that is easily digestible as it is made with less oil or no oil. It is a popular breakfast and dinner food in Tamilnadu, Kerala and Karnataka.  It is known as santhakai in the western parts of Tamil Nadu and shavige in Kannada. 

Traditionally, sevai is prepared by pressing steamed rice batter into noddles. However, today we get ready made sevai that can be prepared by soaking in boiled water. The prepared sevai is then given different flavours like lemon, tamarind and coconut. It is also eaten with vegetable stew or with sweetened coconut milk.  

Traditional method of making sevai:

Parboiled Rice - 2 cups
Water and salt - as required

Soak rice for 8 hours. Grind it to a smooth paste. The batter should be thick like dosa batter. Add salt and steam it in idli mould. Press each idli into noodles through the perforated press that is specifically used for this purpose. These noodles are cooled little before adding flavours to them. 
Read made sevai are sun dried rice sticks, which has to be placed in boiling water for few minutes and drained.

Ingredients:
Prepared sevai - 4cups
Lemon juice - 2tblps
Turmeric powder -1tsp
Chopped green chilies -2tsp
Chopped coriander leaves -1tsp
Mustard seeds -1tsp
Black gram -1tsp
Curry leaves -few
Oil and salt - as required

Method:
In a frying pan temper mustard seeds and black gram in little oil. Then add the turmeric powder, chopped green chilies, coriander leaves and curry leaves. Remove from flame and add the prepared sevai. Mix in the salt and lemon juice. Serve it along with any chips of your choice.  





 

Chickpea sundal

This sundal requires very few ingredients and tastes great when eaten alone. It is also an offering to the god during the nine days of Navarathri.

Ingredients:
Chickpea -2cups
Grated coconut -1tsp
Chili flakes -1/2tsp
Curry leaves - few
Mustard seeds -1tsp
Salt and oil - as required

Method:
Soak the chickpeas in water for 10 hours or overnight. Wash and add sufficient quantity of water and little salt. Cook in a pressure cooker till soft. Drain the water. Temper mustard seeds and curry leaves in little oil and add to it. Garnish with grated coconut and chili flakes.

Happy Navarathri

This is the assembly of dolls for Navarathri in our house. It  is called Kolu in Tamil language. Every evening,  sundal (boiled pulses in salt or in sweet flavour ) is offered to the gods. Later, ladies are invited to part take in the celebrations that follow. It is singing and a mini get together. For me, it is usually catching up with my friends and family.  However, the mornings are hectic with prayers and sweet offerings to the goddess - Shakti, Durga and Saraswati. In fact, it is a healthy celebration as there is healthy eating (sundal), lot of exercise (garba dancing and celebrations in itself), enhanced lung power (singing).  Thanks to Indian culture that has a festival like this.

Banana jamun

This jamun is made using Kerala banana/nenthra pazham and is mildly sweet unlike the regular gulab jamun that uses milk powder or milk solids. It is easy to make as it neither cracks while frying nor swells when it is soaked in the sugar syrup. It also does not require any flavouring as it has the natural flavour of the banana.

Ingredients:
Half ripe Kerala banana/nenthra pazham -2
Sugar -1 cup
Oil for frying

Method:
Add one cup of water to the sugar and prepare syrup of one thread consistency. Keep it aside.
Steam the Kerala bananas/nenthra pazham with the skin. Cool and skin it. Slit it length wise and remove the string of seeds from the middle. Mash it well with the hand or in a blender. Divide and roll it into equal balls. Deep fry them in small batches in medium hot oil. Drain it over a tissue paper. Soak them in the prepared syrup for 15 minutes. Then, boil for few seconds over a low flame.

                      String of seeds removed from the middle

                      rolled into equal balls
Note:
Selection of banana is important to this recipe. Use only half ripe and firm bananas. Ripe bananas can become mushy when steamed and also stick to the pan when fried. The syrup may be  flavoured with cardamom powder to give a rich taste.

Pazham morekuzhambu

  
This is a traditional dish from the state of Kerala that uses Kerala banana(/Etha pazham/nenthra pazham) and curd. Morekuzhambu is usually prepared using left over sour curd. However, pazham morekuzhambu uses fresh curd to retain the sweetness of the banana. It is mixed with  steamed rice and eaten along with any stir fried vegetable.

 Ingredients:

 Kerala banana – 2
 Brown sugar – 2tbsps
 Pepper powder- 1 pinch
 Turmeric powdered- 1 pinch
 Grated coconut - 5tbsps
 Green chillies- 3
 Cumin seeds- 1/2tsp
 Beaten curd- 1 cup
 Mustard- 1tsp
 Red chilly- 1(broken into two)
 Curry leaves - few
 Oil and Salt - as required

Method:
Grind the grated coconut, green chillies and cumin seeds to a smooth paste. Keep it aside. Skin the banana and cut into one inch long pieces. Place it in a pan along with salt, brown sugar, Pepper powder and turmeric powder. Add one cup of water and cook the bananas. Mix the ground paste and beaten curd to the boiled bananas. Check for salt and consistency. Bring it to a boil. Temper mustard seeds, curry leaves and red chilly in little oil and garnish the morekuzhambu.

Mango ginger preserve

Mango ginger looks like ginger in appearance, but it imparts a raw mango flavour. In Tamil language it is known as manga inji. This rhizome has lot of medicinal properties and is widely used in Ayurveda and umami medicines. It is also used in making pickles, chutneys and other culinary preparationas. This ginger is usually available during the winter months of November and December. However, it can be preserved along with lime juice for a year.

Ingredients:
Mango ginger -100gm
Green chilies -25gm
Lemon -2
Salt to taste

Method:
Wash and scrap the thin skin of mango ginger. Cut it into small bits. Cut the green chilies and lemon also into small bits. Combine everything and add salt. Preserve it in a clean dry bottle. Shake it once every day for few days. Keep it under refrigeration for one year. This can be used as salad dressing or can be served as pickle.

Nei choru (Ghee rice)

Nei choru literally means ghee rice in Malayalam language. This mildly spiced rice is a traditional dish from the regions of Malabar in Kerala. Nei choru can be conveniently packed as lunch for school going kids. It is easy to make and tastes divine. Some restaurants serve this rice as cashew nut pulao.
It can be eaten along with any gravy or alone with some curd based dip (raita).

Ingredients:
Samba jeera rice -2cups
Cardamom -3
Cloves 2
Bay leaf -1
Chopped onion -1cup
Pepper powder -2tsps
Cumin powder -1tsp
Cashew nuts -1/2cup
Clarified butter -4tblsps
Sugar -1/2tsp (optional)
Salt to taste

Method:
Wash the rice and cook it in a pressure cooker along with cardamom, cloves, bay leaf and salt in 3 cups of water. Remove from cooker and cool it for 10 minutes. (This will prevent the rice from sticking to each other). In a wide pan fry the cashew nuts in little clarified butter. Remove and keep aside. In the same pan fry the chopped onions along with the sugar. When the onions turn brown, add the rice, pepper powder and cumin powder. Stir fry for few seconds till it is blended well. Garnish with cashew nuts. Serve it with lady's finger pachadi.

Beetroot halwa

This halwa is healthy as it uses less fat, skimmed milk powder and the natural sweetness of beetroot. I have used sugar substitute too to make it low on calorie count.

    Ingredients:
    Grated beetroot -300gms
    Skimmed milk powder -100gms
    Sugar substitute - 4tblsps
    Cardamom powder-1tsp
    Clarified butter -3 tablespoons
    Cashew nuts-50gm
    Water-1/2cup
    Salt -1/4tsp


Method:
In a non-stick pan fry the cashews nuts in little clarified butter. Remove and keep it aside.
In the same pan place the grated beetroot, salt and water. Close and cook for few minutes. When the beetroot turns soft add the skimmed milk powder, sugar substitute and the balance clarified butter. Cook over a low flame stirring continuously till all the water has evaporated. Then, switch of the flame and add the cardamom powder. Garnish with fried cashews.

Happy Onam

                   Guruvayor Temple Decorated  for Onam.

 I wish all the readers a very happy and properous onam. Onam is  the only festival in Kerala which is celebrated by all irrespective of  any caste, creed or religion. The key to this ‘harvest festival’ of the state is the preparation of Onam Sadhya (grand vegetarian lunch served on a banana leaf). It also reminds us of the vamana avatar of lord Vishnu and the visit of  king Mahabali from patala (underworld).  Interestingly, the birthday of Sri Padmanaban (the presiding deity of Thiruvananthapuram temple ) also falls on this day -  (TheThiruonam day of Chingam)

Vegetable Dum Briyani

Vegetable dum briyani is a delicacy of the Mughlai cuisine, where semi cooked rice is sandwiched between spicy vegetable gravy and cooked in dum or baked to perfection. Dum cooking involves cooking half cooked rice in a wide mouth pan over a bed of hot coal. The lid of the pan is sealed with paste made of wheat flour, so that the steam does not escape. It helps in even cooking besides retaining   the rich flavours of the spices and vegetables.   

Ingredients:
For the rice:
Basmati rice (long rice) -2cups
Cinnamon stick - 1 small piece
Cloves - 3
Cardamom -2

Method:
Cook the rice along with cinnamon sticks, cloves and cardamom in 2 cups of water. When it is 75% cooked, take away from the flame. (Rice need not be soaked in water). Keep it aside.

For the gravy:
Carrots -2
Green peas -1/2cup
Beans -few
Cottage cheese -50gm
Garlic paste -1tsp
Ginger paste -1tsp
Garam masala powder -1tsp
Turmeric powder -1tsp
Chopped onion -1cup
Chopped green chillies -1tsp
Chopped coriander leaves -2tsps
Chopped mint leaves -1tsp
Curd -1/2cup
Salt and oil -as required

Method:
Cut the carrots and beans length wise. Cube the cottage cheese. In a frying pan, stir fry the onions and chillies in little oil. When it turns translucent add the two pastes. Stir fry for few seconds then add the two powders, vegetables and salt. Add half cup water. Close and cook till done. Next add the cottage cheese pieces and curd. Continue cooking for few more seconds.
Keep it aside.

For garnishing:
Cashew nuts -1/4 cup
Finely sliced onions -1/2cup
Clarified butter - 2tsps
Sugar -1/2tsp
Coriander leaves -1/2tsp

                    After adding the garnishing

Method:
Chop and fry the cashew nuts in little clarified butter. Remove from the pan. In the same pan fry the onions along with the sugar till it turns dark brown in color. Keep it aside.

To prepare the biryani:
In an oven proof dish spread one part of the gravy. Sprinkle little coriander and mint leaves. Then spread one part of the rice. Top it with another layer of the gravy. Sprinkle mint and coriander leaves. Spread the other part of the rice. Cover and bake in a pre-heated oven at 180°C for 15 to 20 minutes. Remove from the oven and garnish with fried cashew nuts, browned onion and coriander leaves. Serve hot with onion capsicum pachadi.

 

Spicy sweet mango pickle (chunda)

There are many types of sweet pickles, which are in Guajarati households. There are sweet pickles made from lemon, citron, Indian gooseberry and ginger besides mango. Some are hot and sweet, while others are just sweet. Some pickles are sweetened with brown sugar and some with white sugar. Each one is unique in its taste and can be preserved for the whole year.

Spicy sweet mango pickle is known as chundo or chunda in Guajarati language. Traditionally, this pickle is prepared by sun drying the sweetened grated mango to a syrupy consistency. However, it can also be prepared without the sun. Here, I am presenting the second method of preparing chunda.


Ingredients:
Raw green mango -250gm
Turmeric powder -1tsp
Salt -1tsp
Sugar -150gms
Chilli powder -2tsps
Cumin powder -1tsp

Method:
Wash and grate the mango along with the skin. Rub turmeric powder and salt to it. Set it aside for 10 minutes. The mango would have released lot of water by then. Cook the mango along with the liquid for few seconds till it turns slightly soft. Then add the sugar. Keep cooking it over high flame till all the water is absorbed. Remove from the flame and add chilli and cumin powder.
 
Note:
The mangoes must green and raw without even a tinge of yellow.

Indian gooseberry preserve

Indian goose berry is known as amalika in Sanskrit and amla in Hindi. In Tamil language it is known as nellikai. This berry is considered to be a rich source of Vitamin C and antioxidants. No wonder that it is included in herbal health preparations like “Triphala” and “Chyawanprash” 

                                           Bottled preserve
 
This berry is usually available in abundance during winter. Hence, it is preserved in brine water or in sugar syrup or in powder form for later use. Interestingly, the vitamin C content in it is not lost during such preservations. 

                                                      Indian gooseberry 
Amala murabba is a sweet preserve made with Indian goose berry and sugar. It is also known as Murabb-e-Amla in Unani. This sweet preparation stays for over a year under hygienic conditions without refrigeration. It can be had alone or served as side dish for flat breads and rice.

                                          Boiled gooseberry
Ingredients:
Indian goose berry -250gms
Turmeric powder -1/2tsp
Sugar - 150gms
Cardamom powder -1tsp
Citric acid or lemon juice -1tsp

Method:
Wash and boil the goose berries in water along with turmeric powder till it turns soft. Drain the water. Remove the seeds and break it into small pieces.
In another pan combine the sugar with 1 cup of water. Boil them and make syrup of one thread consistency. Then add the berry pieces and the citric acid crystals. (The syrup may begin to dilute at this stage, do not worry). Keep cooking till it reaches syrupy consistency. Add the cardamom powder. Cool and preserve it in clean glass bottles.

Mixed vegetable paratha

Flat breads made of just whole wheat flour require a side dish to go with it. However, when some finely chopped seasonal vegetables are added to the whole wheat flour to make flat breads, it does not require any dish. Besides, it tastes great and healthy too. Mixed vegetable paratha is also an excellent lunch box option for fussy kids who avoid eating vegetables.

Ingredients:
Whole wheat flour - 3cups
Grated carrot - 3tsps
Grated cheese -1tsp
Chopped capsicum - 3tsps
Chopped onion - 6tsps
Chopped coriander leaves -2tsps
Blanched and mashed green peas -2tsps
Chopped green chillies - 1tsp
Cumin powder -1tsp
Salt and oil -as required

Method:
Combine all the ingredients except oil. Prepare stiff dough using little water. Set it aside for just five minutes not more.  Knead again using little oil and divide it equally. Roll each part into balls. Using a rolling pin, roll out each ball into thin flat breads. Heat a griddle and toast the flat breads on both sides using little oil. Serve hot with cheese spread or tomato sauce.

Note:
Other vegetables like cabbage, crushed sweet corn and spring onions can also be added to make this paratha.
 

Cheese corn soup

Monsoon is in the air and this calls for some soup that is tasty and refreshing. Here is a soup made of corn and cheese, which is rich in fibre and calcium.

Ingredients:
Corn kernels -1cup
Green chillies -1
Coriander leaves - 2tsps
Grated cheese -1/4 cup
Garlic powder -2tsps
Milk -1/2 cup (optional)

Method:
Grind the corn kernels, green chillies and coriander leaves into a smooth paste. Combine the paste with garlic powder, half the cheese, salt and milk. Add 2 cups of water and bring it to a boil. Remove from flame and stir in the balance cheese. Serve hot with bread sticks or toast.

Note:
If you are avoiding milk add equal quantity of water before boiling the soup.

Vella dosai (sweet pancake)

Vella dosai literally means sweet pancake in Tamil language. It is a made of whole wheat flour and brown sugar. This pancake is usually prepared on Ekadasi, Shivarathri and  Navarathri days as intake of salt and rice are prohibited on these days. Interestingly, this pancake with flavours of grated coconut, cardamom and clarified butter is a hit among kids. 

                                                
Ingredients:
Whole wheat flour -2 cups
Brown sugar -1 cup
Cardamom powder -2tsps
Grated coconut - 2tsps
Mashed banana -1tsp (optional)
Clarified butter for toasting


Method:
Dissolve the brown sugar in half cup of water. Slowly add the wheat flour. Make a thick batter without any lumps. Stir in the grated coconut, mashed banana and cardamom powder. Rest it for few seconds. Then, add little water and check the consistency. It should be thick like Idli batter. Grease a hot griddle and pour one ladle of the batter on it. Spread it round to make a pancake. (Keep the size of the pancake little small, otherwise the batter will stick to the spoon and tear). Drizzle some clarified butter over it and cook on both the sides. Serve hot with banana pieces.

Akki roti (rice-bread)

Akki roti is another pancake from the Udupi cuisine. In Kannada language akki roti means rice-bread. It is a thick pancake made of raw rice. Choicest vegetables and grated coconut are added to it to make more delicious. To give it a distinct flavour butter/ clarified butter is also smeared over it before serving.

Ingredients:
Raw rice -2cups
Chopped onions -1/2cup
Grated carrot -2tsps
Chopped tomatoes -2tsp
Chopped capsicum -1tsp
Spring onion greens -1tsp
Grated coconut -2tsp
Chopped coriander -1tsp
Chilli flakes -1tsp
Salt and oil -as required

Method:
Wash and soak the rice in water for 2 hours. Drain and spread over a cloth or paper. Allow it to dry under the fan for few minutes. Then, pulverise it coarsely in a blender. Combine the rice flour, the chopped vegetables, grated coconut, chilli flakes and salt. Add water little by little and make a thick batter. Heat a griddle and place a ladleful of the batter in the centre. Spread with a flat spoon to give a round shape. Drizzle some oil over it. Close and cook on one side. Flip and cook the other side similarly. Serve hot along with red chutney.

Capsicum fry

Scorching summer means spending less time in the kitchen. This stir fried vegetable is one such dish that can be prepared in less than 10 minutes.

Ingredients:
Capsicum -2
Onion -2
Garam masala -1tsp
Turmeric powder -1tsp
Chick pea flour -1tsp
Grated coconut -2tsps (optional)
Chopped coriander leaves - 2tsps
Salt and oil - as required

Method:
Cut the onion and capsicum into strips. Heat a frying pan and fry the onions for few seconds then add the capsicum and salt. Fry for another few seconds. Next, add the other ingredients except the chopped coriander leaves. Stir fry till to blend well. Garnish with coriander leaves.

Note:
Coarsely ground peanuts can be also be added instead of chickpea flour.

Bread uthappa

Think of bread and what comes to our mind is bread and jam or bread and butter served for breakfast. Bread is a day breaker in most homes and that is not a bad idea. However, breakfast can be made tasty and healthy with some innovation. Here is bread uthappa that has the goodness of wheat and vegetables.

Ingredients:
Whole wheat bread slices - 6
Chopped onion - 1/2cup
Chopped green chillies -3tsps
Chopped coriander - 2tsps
Grated carrot -1tsp
Chopped capsicum - 1tsp (optional)
All purpose flour - 1/2cup
Semolina -2tsps
Rice flour -1tsp (optional)
Salt and oil - As required

Method:
Combine the two flours, semolina and salt. Add enough water to make pouring consistency batter. Add all the chopped vegetables. Mix and keep it aside. Next, grease a griddle and keep it over medium flame to heat. In the meantime, spread a teaspoon of the prepared batter evenly on one side of the bread slice. Place the battered side down on the griddle. Spread another teaspoon of the batter on the other side that is showing up. Drizzle little oil over it. Flip and cook the other side similarly. Serve hot with red chutney or sauce. 

Okra and potato fry

Okra or bhindi as it is called in Hindi language and potatoes are always available in the market. Hence, they come handy when you want cook something in a jiffy. Okra and potato fry is one such easy dish that uses these two vegetables. It is best served as a side dish for flat breads.

Ingredients:
Potatoes -100gm
Okra/Bhindi -100gm
Chopped onions -2cups
Tomatoes -2
Garam masala -2tsp
Chilli powder -1tsp
Turmeric powder -1tsp
Sugar -2tsps (optional)
Chopped coriander leaves for garnishing
Salt and oil - As required

Method:
Puree the tomatoes. Keep it aside. Peel and dice the potatoes. Wash it in water several times and dry it well. Wash and cut the okra into small round pieces. Dry it under a fan for few minutes. Deep fry both the vegetables separately and drain them on paper towel.
Heat a frying pan and fry the onions till it turns translucent. Next, add the tomato puree, turmeric powder, garam masala, chilli powder, sugar and salt. Stir cook over a low flame till it is blended well. Then add the fried vegetables and simmer for few seconds or till the gravy dries up. Garnish with coriander leaves. Serve hot along with flat bread.

Neer dosa

Neer dose literally means water dosa. This crêpe, which is part of Udupi cuisine is very light and requires no fermentation.  

Ingredients:
Raw rice - 1 cup
Freshly grated coconut -2tsps
Salt and oil - As required

Method:
Soak the rice in water for 3 hours. Drain and grind it along with the grated coconut to a smooth paste.
Add salt and sufficient water to the batter. The batter should be in watery consistency. Heat an iron griddle on high flame. Grease it and pour ladles of the batter over it. Swirl the batter to spread evenly. Close and cook on one side. Alternatively, open and cook on both sides. The crepe will be soft and white in colour as the batter in not fermented. Serve it hot with red chutney or sambhar. 

Note:
Coconut milk can also be added to the batter to give it an extra flavour and softness.


          

Vegetable kurma

Kurma is mildly spiced gravy made with different seasonal vegetables. It serves as an excellent side dish for Indian flat breads and spiced steamed rice. This is readily available in most restaurants across India. However, the recipe I am presenting here is little different as it uses coconut milk and minimum spices.

Ingredients:
Diced potatoes - 2cups
Shelled peas -1/4cup
Diced carrots -2cups
Chopped capsicum -1/4cup
Chopped onion -1cup
Turmeric powder -1tsp
Grated coconut -2tsps
Cumin seeds -1tsp
Aniseed -1tsp
Green chillies -2
Garlic pods - 4 to 5
Curry leaves - few
Cashew nuts - few (optional)
Green cardamom -2
Cloves -2
Coconut milk -1cup
Pepper powder -1tsp
Chilli powder -1tsp
Chopped coriander leaves -2tsps
Salt and oil - As required

Method:
Grind the grated coconut, garlic, cashew nuts, aniseed, curry leaves and green chillies to a smooth paste. Keep it aside. Cook all the vegetables except the capsicum and onions in 1 cup of water along with salt and turmeric powder. Heat a frying pan and toast the cumin seeds, cardamom and cloves in little oil. Then add the chopped onions and fry. Next, add the ground paste. Stir cook for few seconds. Finally, add the cooked vegetables, capsicum, pepper powder, chilli powder and coconut milk. Cook for few seconds over low flame till it is blended well. Garnish with chopped coriander leaves.

Masala kulcha (Stuffed Indian flat bread)

This Indian flat bread is a whole meal in itself as it has the fillings of spiced up mashed potatoes. It can be baked or cooked over an inverted iron griddle. It tastes great when it is smeared with butter and eaten hot. 

Ingredients:
All purpose flour (maida) -250gms
Dry yeast -2tsps
Sugar - 2tsps
Oil - 2tsps

For the filling
Boiled potatoes -100gm
Garam masala -1tsp
Chilli powder -1/2tsp (optional)
Chopped coriander - 2tsps
Kalonji (nigella) seeds -1tsp
Salt to taste


Method:
Combine all the ingredients for the filling and make small balls out of it. Keep it aside. 
Place the dry yeast and sugar in a mixing pan. Add half cup of lukewarm water to it. Set it aside for 15 minutes. Then, add the oil, salt and flour to the yeast mixture. Add more water and knead well. The dough should be sticky. Cover and rest for one hour for it to raise and double in quantity.
After one hour, add little oil to the dough and knead again. Divide the dough into equal parts to match the filling. Flatten the dough slightly and place the filling. Seal it thoroughly. Dust some flour and flatten each piece using both the hands. Place it over a greased tray. Sprinkle some onion seeds on top. Bake it at 200°C for 7 minutes in a pre-heated oven. Brush generous amount of butter and serve hot.




  

Broken wheat pongal

Broken wheat is high on high fibre and has a low glycaemic index. When combined with yellow split gram, the protein content is enhanced. Hence, it is considered as an excellent breakfast option for diabetics.
 
Ingredients:
Broken wheat - 1cup
Yellow split green gram -1/4cup
Pepper corns - 1tsp
Cumin seeds -1tsp
Crushed ginger -1tsp
Green chilly -1(slit in the middle)
Asafoetida powder -1/2tsp
Clarified butter -1/4 cup
Curry leaves - few
Salt to taste

Method:
Soak the broken wheat and yellow split green gram in 3 cups of water for 20 minutes. Then, add green chilly and crushed ginger. Cook in pressure cooker for 15 minutes. Temper pepper corns, cumin seeds, curry leaves and asafoetida in little clarified butter and add to the cooked broken wheat mixer. Add salt and the balance clarified butter also. Stir to blend well.  Serve hot with orange peel pulikatchal.