CHILLY IDLY

We had some extra idlys at the end of the day and the kids wanted something different and here i tried this chilly idly .

Not like the ones they serve at hotels i used a lot of vegetables and little oil and needless to say it has become a favorite among everyone  at home .

now i steam some extra idlys just to make these ...

here we go 

INGREDIENTS

1. IDLY CUT INTO SMALL PIECES ----5
2. MIXED VEGETABLES ,CAPSICUM WILL ADD TO THE FLAVOUR --ONE CUP
3. ONIONS CUT INTO SMALL PIECES
4. LITTLE OIL TO FRY
5. IDLY MILAKAIPODI --4 TEASPOON
6. TOMATO SAUCE --2 TEASPOON 

METHOD
CUT IDLYS INTO SMALL CUBES .ON A NON STICK TAVA POUR A LITTLE OIL AND PLACE THESE PIECES AND LET THEM REMAIN FOR A WHILE UNTIL THE TOP LAYER BECOMES CRISPY .CHANGE SIDES AND GET THEM ALL GOLDEN BROWN .
(FOR THOSE WHO DO NOT MIND OIL ONCE IN A WHILE U CAN GET THEM DEEP FRIED IN OIL .THEY ARE SO DELICIOUS THAT THE CHILDREN WOULD EAT THEM JUST LIKE THAT .A QUICK SNACK TOO)
NOW ADD 3 TEASPOONS OF IDLY MILAGAIPODI IN THESE FRIED PIECES MIX AND KEEP ASIDE.
IN A KADHAI ADD TEASPOON OIL ,SOME ONIONS CUT INTO SMALL PIECES,CUT VEGETABLES,AND SAUTE FOR A WHILE .
SPRINKLE SOME WATER SO THAT THE VEGGIES ARE COOKED.
AT THE END ADD CUT CAPSICUM PIECES AND 2 SPOONS TOMATO SAUCE AND SAUTE FOR A WHILE .
NOW ADD THE PARTLY MARINATED IDLY PIECES TO THIS SAUTE AGAIN .
WHEN VEGETABLES AND IDLY PIECES GET PROPERLY MIXED REMOVE FROM FIRE AND SERVE .
THERE IS NO NEED FOR ANY SIDE DISH BUT SOME WEDGES OF CARROTS AND ONIONS AND TOMATOES WOULD MAKE THIS YUMMY AND NUTRITIOUS TOO .

HAPPY EATING .

SUGARFREE OATS CAKE

I  happened to get a comment for the previous post from one Dr kandasamy.
He is one among many with diabetes .i was wondering i should make a sweet for these sweet starved people Fortunately i happened to have all the ingredients and even two guests who really enjoyed this .I must say i got this idea from a piece of cake that my daughter"s friend had brought from the dinner served while flying from London to India. 

and here are the ingredients ..

1. oats two cups 
2. sugarfree granuels 4 teaspoons 
3. vanilla essence 3 drops 
4. sooji 3 teaspoons roasted \
5. butter 2 teaspoon
6. milk 250 ml 

I first roasted  sooji in low flame in half teaspooon of butter.To this i added oats ,sugarfree,vanilla essence,and milk .and brought it  to a dosa dough consistancy.
I buttered a glass bowl and poured the dough and baked it in micro oven in medium for 12 minutes and
cut it  into pieces when cooled .
a sugarless oats cake is ready for relishing.

It really turned out to be good and we could use lots variations

1. dates ,raisins ,and other dryfruits can be added.
2. pinnapple essence could be used with chunks of tinned pinapples cut into small cubes 

but these are not for those with diabetes.
try and enjoy .and do let me know please ..

The picture is not so good but i have just added. .

COOL MELONY ORANGE GINGER PUNCH

Its summer time and ho are we not behind some thing cool ,be it dress ,food or shelter?Here is a tangy juice to
enjoy,i tested various combinations but found this real good .Its quite easy and hope u all have a nice drink.
happy drinking!:)
here are the ingredients...

1. a cup of deseeded watermelon
2. two oranges peeled and sectioned 
3. ginger one small piece
4. honey 
5. sugar to taste 
6. a pinch of salt 
7. some ice cubes 

Here is how we go.grate the ginger and boil it in a small cup of water ,strain and cool.in a blender add the watermelon pieces.orange, some sugar and blend with two cups of water  .strain and add the cooled ginger and salt.
let it become ice cold in the fridge.
while serving lace it with some honey and add some ice cubes..
Here you have this tangy melony orange punch.


VARIATIONS .

1. A piece of pine apple can be added   instead of orange .
2. ice apples called nungu in tamil can be added at the top .this would make the juice more nutritious.

APPLE FRITTERS-----INDIAN STYLE

Well its been long since i added a recipe ,not that i have been trying anything new but as all of us say to ourselves i been busy...
any ways this recipe am tried today been in my mind for long.i had tasted apple bajjis is hotel Saravana Bhavan once ,only to recover there was more batter than apple in them
and after tasting some pazham pori at my friends house at Cochin i was more than combine these combination once ..i also happen to go through this apple fritters in a blog once and today nothing could stop me from trying out this new combination..
needless to say it turned out real yummy and hope u all enjoy trying this out once
i have variations of this too ..
try out and let me know please..
here is the recipe.

1. GRAM FLOUR 100 MG
2. MAIDA 100 MG
3. CHILLI POWDER ONE TEASPOON
4. SUGAR HALF CUP
   
5. SALT TO TASTE
6. COOKING SODA A PINCH
7. OIL TO FRY 2 CUPS
8. APPLE ONE

METHOD

CUT APPLES INTO ROUND PIECES.MIX THE FLOUR ,MAIDA ,CHILLY POWDER,A TEASPOON SUGAR, A PINCH OF SODA,SALT AND PREPARE BATTER.
HEAT OIL, DIP THE APPLE IN BATTER AND DEEP FRY ..
KEEP THESE FRITTERS ASIDE.
IN A PAN BOIL HALF CUP WATER AND ADD THREE SPOONS OF SUGAR AND PREPARE
A SYRUP.
WHEN THE SYRUP IS STICKY JUST DIP THESE FRITTERS IN IT AND ARRANGE IN A PLATTER.
THE SUGAR WOULD CRYSTALISE .
SERVE

VARIATIONS .
CAN USE NENTHRAM PAZHAM,PINE APPLE INSTEAD OF APPLE.

DRUMSTICK(MURUNGAIKAI)VATHAKUZHAMBU

At last justifying the blog title .
here is my recipe for vathakuzhambu..
though vathakuzhambu is done with dried vegetables like brinjal,cluster beans (kothavarangai)etc, the method remains the same when using other vegetables too .The ideal vegetables are fresh brinjal,sundaikai,lady's fingers,sweet potato.Onions and garlic with tomato make a tastier version of this kuzhambu.Drumstick lends a special flavour and makes the dish too inviting.
I today made this in an earthen ware called kalchatty in tamil which really improved the taste.
Here we go..
INGREDIENTS

• DRUMSTICK CUT INTO SMALL PIECES 1
• MUSTARD SEEDS 1 TEASPOON
• FENUGREEK SEEDS 1 TEASPOON
• URAD DHAL 1 TEASPOON
• CHICKPEA DHAL(KADALAI PARUPPU) 1 TEASPOON
• SAMBHAR POWDER (any make) 2 TEASPOON
• SALT TO TASTE
• TAMARIND (SOAKED AND EXTRACTED)SIZE OF TWO GRAPES
• OIL 1 TEASPOON
• CURRY LEAVES
• A PINCH OF ASAFOETIDA
  

METHOD
Heat a pan on the stove and add a teaspoon of oil;to it add mustard seeds;when they splutter add fenugreek,uraddhal,and chickpea dhal and fry till golden brown;add the drumstick pieces,and fry for a minute.now add the tamarind puree diluted to a desired quantity.before this starts boiling ,add two teaspoon of sambhar powder,and salt to taste.a pinch of asafoetida and some curry leaves can be added when it starts boiling.
bring to boil,and let it simmer for 10 minutes.
some coconut milk can be added for extra flavour.
but even without that would be delicious with boiled rice .
there are certain variations to this which i would like to add later ..till then indulge in quest for taste..

brinjal curry

Next to potato the favourite vegetable to many is brinjal.yet some find it revolting..
i have found a way to make it tasty..
the traditional brinjal curry ...with a twist..

INGREDIENTS

• BRINJAL 1/4 KILO
• TAMARIND A TEASPOON
• CURRY LEAVES
• ASAFOEDITA
• MUSTARD SEEDS
• BLACKGRAM (URAD DAL) A TEASPOON
• SALT TO TASTE..
• DESSICATED COCONUT
• OIL TO FRY
  

GRIND TOGETHER COARSELY

• CHICKPEA DAL (KADALAI PARUPPU) I SPOON
• URAD DHAL ONE SPOON
• CORRIANDER SEEDS 1/2 SPOON
• RED DRIED CHILLY 6

METHOD
Fry chickpea dhal , urad dhal,corriander seeds and red chillies in a khadai..
remove and grind them to a coarse powder.
In a khadai add oil and splutter muster seeds ,add some urad and chickpea dhal,and add brinjals cut into desired pieces.saute for a while,add asafoetida and curry leaves.add tamarind pulp and let it boil for some time.
when the vegetable is done add the ground powder,salt and a bit of jaggery and garnish with
coconut.
a tasty side dish for your rice is ready..
its a traditional dish and very simple to make.
Happy eating.

ragi and groundnut sweet balls

We had this women's day competition today..its always a nice affair where we meet our colony wallahs and exchange recipes.
this years topic was nutritious food and no wonder there were lot of entries..
i absolutely had no time for innovation as my daughter's exam is round the corner..and finally ended up with ragi sweet laddus..
needless to say they are highly nutritious..and they tasted good too..
the intersting part is the cost works around 15 paise per piece and it involves very less labour..
now to cater to ur taste buds..try these laddus...
I have this time tried to add the picture...

INGREDIENTS

• GERMINATED RAGI FLOUR 2 CUPS
• ROASTED CHICKPEAS FLOUR I CUP(POTTUKADALAI MAAVU)
• BROKEN PEANUTS 1 CUP
• JAGGERY 11/2 CUPS
• CARDAMOM 2
• DESSICATED COCONUT 1 CUP

METHOD

roast the ragi flour for 5 minutes till u get a good flavour ;add other ingredients to it and make it into laddus...

thats it ur tasty ragi laddu is ready..

try for a change and hope u would let me know..

if making laddu proves to be difficult,u can add some luke warm water and try..

caramalised sweet potato

A sweet beginning....
this is one of the few sweets that i adore...this so easy to make, very delicious yet not very popular.I remember my amma making me loads of them for me during season..
here we go folks .... pamper your sweet buds..
ingredients
sweet potato (say 250 grams)
jagerry (100 grams)
ghee a teaspoon
thats all guys..
To make the yummy yummy cubes ...
wash,peel and dice sweet potatoes to half inch cubes..
to some warm water add the jagerry and allow it to dissolve by heating in a low flame..
filter to remove any dust..
now put the syrup in the stove and let it boil for 3 minutes
add the diced sweet potato
and be near the stove stirring the mixture often..
the syrup thickens and the heat makes the cubes cooked
wait till the jagerry is coated on the cubes and u get a thick mixture..
add a teaspoon of ghee remove from fire
its so different yet has a unique taste ...
i shall post a picture when i try it next time at home..
if at all u try just let me know how you relished..
great eating...