Chickpea, which is also known as garbanzo beans is a good source of protein, carbohydrates, and fiber. It can be used to make a variety of things. Here is a simple snack that is usually prepared during navarathri as an offering to the lord. Ingredients: Split Chickpea -2 cups Grated coconut -1 tsp Chopped green chilies -1/2 tsp Chopped ginger -1/2 tsp Curry leaves - few Mustard seeds -1tsp Salt and oil - as required Method: Soak the split chickpeas in water for 10 hours or overnight. Wash and drain the water. Cook in a pressure cooker till soft. Remove from the cooker and add required salt. Temper mustard seeds and curry leaves in little oil and add to it. Garnish with grated coconut, chopped green chillies and ginger.
Peanut bars are healthy and a good substitute to store bought energy bars. It has lot of nutrients and a low Glycaemic Index. It is a excellent food for growing kids. Ingredients: Peanuts -200 gms Brown sugar/jaggery -200gms Butter - 2tblsps Method: Invert a flat plate or tray and grease it with butter. Set it aside. Roast and skin the peanuts. In a wide pan add the place the brown sugar along with 1/4 cup of water. Heat over a low flame until the sugar melts. Keep boiling till the syrup becomes thick and hard to stir. At this stage add the peanuts and butter. Stir over a low flame till it becomes a hard mass.
Spread over the greased plate. Using a rolling pin flatten it to 1 cm thickness. Cut into squares. Cool it completely. Store it in an airtight container.
This is again a South Indian recipe that is usually prepared at home. However, I have eaten it in New woodlands hotel in Chennai. It tasted divine. Just like rasa vadai, here soft idlis are soaked in hot rasam. It tastes great on any day and particularly during summer. It is a big bet for diet watchers too as it is light on the stomache and calories. Leftover idlis prepared for breakfast can be soaked in rasam and can be had as evening snack. Ingredients: Idli or mini idli - few Tomato rasam - 1 bowl Onion or boondi for garnishing (optional) Method: Take a soup bowl. Fill it with little rasam. Slowly glide hot idlis into it. Close it with a lid. Soak for 5 minutes. Open and add more rasam till the brim of the bowl. Serve it alone or garnished with onion or boondi. Note: Idli can be soaked in any rasam.
I had sown few coriander seeds in a pot that already had Tulasi plant (holy basil). Interestingly, all the seeds germinated and grew into small plants. It took nearly two weeks for them to become small plants.
This rasam/soup is made of tomatoes and split pigeon pea. It is made in many South Indian homes and also served in restuarnts, weddings and feasts.
Ingredients: Tomato - 1(cut into four pieces) Tamarind pulp - 1/2 cup Cooked split pigeon pea -1/4 cup Turmeric powder -1 tsp Rasam powder- 4 tsps Asafoetida -1/4 tsp Sugar - 2 tsps Mustard seeds - 1 tsp Chopped Coriander leaves -1 tsp Salt and oil -as required
Method: Mash and mix the split pigeon pea in one cup of water. Keep it aside. Dilute the tamarind pulp with two cups of water. Cook the tomatoes in it along with asafoetida powder, turmeric powder, salt and sugar. When the tomatoes become mushy add the split pigeon pea liquid, rasam powder and more water. Check the consistency. Simmer for few seconds. Season it with mustard seeds fried in some oil. Garnish with coriander leaves.
This dessert from gods own country is usually served in weddings and feasts. It is made of Kerala bananas and is liquid in consistency. It tastes great when served chilled. Ingredients: Ripe Kerala bananas – 2 Brown sugar – 3 cups Fresh coconut milk - 2cups Cardamom powder – 2tsps Fresh coconut cut into small pieces - 3tsps Chopped cashew nuts - 2tsps Clarified butter - 4tsps Method: Fry the cashew nuts and coconut pieces separately in the clarified butter. Keep it aside. Steam the bananas with the skin. Peel and grind it in a blender to a smooth paste. In a thick bottomed pan heat the brown sugar and banana pulp. Cook on a low flame stirring continuously. When it reaches jam like consistency, add the coconut milk. Switch off the flame. Stir the cardamom powder. Garnish with the fried cashew nuts and coconut pieces.
Bread is one item that can be put to multiple uses. It can used to make sandwich to bread uttappa to bread jamun. It also acts as a good binding agent in the making of patties or cutlet. Here is a simple recipe using bread that can be made for evening tea or as finger food for guest. Ingredients: White bread slices -5 Chopped onion -1/2 cup Chopped green chillies -2tsps Chopped coriander - 4tsps All-purpose flour/maida -2tsps Salt and oil – as required Method: Powder the bread slices in a blender. Combine it with the other ingredients except oil. Add few teaspoons of water and make stiff dough out of it. Divide it equally. Roll each portion into a smooth ball. Deep fry them in small batches in hot oil till it is crispy and brown in colour. Serve it alone or along with tomato sauce and green chutney.
