May 25, 2016

Ragi Kanji | Savory Ragi Porridge | Millet Porridge Recipe

ragi kanji

It is really hot here and I barely need some porridge kind of thing in mornings. At the sametime, the breakfast should be light and easy to make. When I think that, only porridges come to my mind. There is nothing that much easy. They make us feel light also. This ragi porridge is nothing complex to make. Most of our grannies know the recipe. 

The recipe I am following for samai and ragi porridge is what I copied from our Kanji Patti (Granny). She is a small scale shop owner in Nanmangalam, Chennai. In her shop, you have snacks and some groceries. In addition to these, she puts some seasonal items for sale. For example, porridges in summer mornings, vada curry or sambar in evenings, panakam and neer mor in afternoon and some crispy fried paruppu vadas in winter evenings. Her shop happened to be a neat and tidy one. So me and my husband just grab a lotta (sombu) full of porridge and finish our breakfast there itself. One day I asked her what is the secret of the taste. She gave the credits to her tempering or thalippu. I was able to identify the fine elements in the tempering and tried to replicate. I became happy when it came up well in the same taste. Good job. Shall we see the recipe now.


ragi porridge

Ragi Kanji | Savory Ragi Porridge | Millet Porridge Recipe

Prep Time :
Cooking Time:
Yield:
3 cups
Serving Size: 1 cup Calories per Serving: 150


Ingredients
  • Ragi - 1/4 cup
  • Curd - 1/2 cup
  • water - 1 and half cups
  • salt - as per taste
tempering
  • shallots - 4 to 5
  • finely chopped mangoes - little
  • minced chillies or ginger - a dash (very very little)
  • cumin seeds - a pinch
  • curry leaves - little
  • asafoetida - a pinch
  • gingelly oil - 1 teaspoon

Quick Procedure
  • Add half cup water to the ragi and mix well to form a batter like thing.
  • Boil one cup of water. Add salt. Add the ragi batter to this boiling water and mix well. It will start getting thick and changing the colour. Let it get cooked and thick. Now switch off the flame and let it cool.
  • Once it is cooled, add curd to it and mix well.
  • Heat a pan. Add gingelly oil.
  • Add cumin seeds, minced ginger or chilly, curry leaves and shallots. Saute once or twice and add a pinch of asafoetida. Take it off the flame. This forms the tempering.
  • Add this tempering to ragi kanji (cooked ragi). Mix well. Ragi kanji is ready to serve with any thokku of your choice.

Step-wise Pictures

Add half cup water to the ragi and mix well to form a batter like thing.Boil one cup of water. Add salt. Add the ragi batter to this boiling water and mix well.Keep stirring.
prep

It will start getting thick and changing the colour. Let it get cooked and thick. Now switch off the flame and let it cool. Once it is cooled, add curd to it and mix well.
prep

Heat a pan. Add gingelly oil. Add cumin seeds, minced ginger or chilly, curry leaves and shallots.
prep

Saute once or twice and add a pinch of asafoetida. Take it off the flame. This forms the tempering. Add this tempering to ragi kanji (cooked ragi). Mix well.
prep


Simple and light porridge as your summer breakfast to feel refreshed
ragi kanji
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May 24, 2016

Murungaikkai Aviyal | Drumstick Aviyal | Improves Iron

murungaikkai aviyal

Murungaikkai aviyal is one peculiar recipe in Nagercoil and Tirunelveli Cuisine. This is a very useful recipe that we make at home. I learnt this from my mom. A calcium rich and iron rich recipe. It is a side dish for rasam. The recipe is quiet simple. Just boiling, pressure cooking and then adding a ground masala can yield a wonderful dish with full and full of health benefits.

It is always better to make this dish with soft, slender and young drumstick. If made with hard drumstick the taste will not be that much good. Hence, it is better to make the dish with fresh drumsticks. Recently I bought such soft and slender sticks from a shop and made this dish after a very long break. This is a dish that any pregnant women can take to improve thir health. It gives calcium and iron more than a tablets.

murungaikkai aviyal

Murungaikkai Aviyal | Drumstick Aviyal

Recipe Source                    : Nagercoil Regional
Preparation time                :
Cooking Time                   :
Yield                                  : 2 cups (4 servings)
Serving size                       : 1/2 cup
Calories per serving          : 60

Notes
If the drumstick pieces are quit hard, you can pressure cook and then add the ground masala.


Ingredients
Drumstick - 2 cut into pieces (soft, young and long)

Shallots - 10

To grind as coarse paste Grated Coconut - 1/4 cup

Turmeric Powder - 1/4 teaspoon
Red Chillies -2
Shallots - 1
Cumin Seeds - 1/4 teaspoon

Mustard Seeds
Curry Leaves

Quick Procedure
Heat a pan. Add some oil.

Add mustard seeds and curry leaves. Let them sputter.

Transfer them to a vessel.

In the same oil, add shallots and saute.

Once they become golden brown, add drumstick pieces.

Saute and then add some salt.

Add one cup of water. Cover it and cook. Cook it till it becomes soft. If the drumstick is  hard, you can pressure cook it.

Grind coconut, turmeric, red chillies, cumin seeds and shallots to a coarse paste.

Add the ground masala and mangoes to the cooked drumstick.

Cover them again and cook for few minutes. See there is enough water.

Open the lid. Raise the flame and wait till water evaporates. Let the aviyal become a bit dry.

Now switch off the flame. Add mustard seeds and curry leaves.

Aviyal is ready with a nice flavor.

Step-wise Pictures

Heat a pan. Add some oil. Add mustard seeds and curry leaves. Let them sputter. Transfer them to a vessel.

In the same oil, add shallots and saute. Once they become golden brown, add drumtick pieces.

Saute and then add some salt. Add one cup of water. Cover it and cook. Cook it till it becomes soft. If the drumstick is  hard, you can pressure cook it.

Grind coconut, turmeric, red chillies, cumin seeds and shallots to a coarse paste.

Add the ground masala and mangoes to the cooked drumstick.


Cover them again and cook for few minutes. See there is enough water. Open the lid. Raise the flame and wait till water evaporates. Let the aviyal become a bit dry. Now switch off the flame. Add mustard seeds and curry leaves. Aviyal is ready with a nice flavor.



murungaikkai aviyal


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May 23, 2016

Cheeni Avaraikkai Thoran | Cluster Beans Thoran | Fiber Rich

seeni avarakkai poriyal

seeni avarakkai poriyal

Diet never means that you should eat something unknown to you completely. There are a lot of regional and local vegetables, those have unexplained benefits. Once such vegetable is this cluster beans. Whenever I buy this cluster beans, one thing comes to my mind. That is "Vallioor". Vallioor is an area in between Nagercoil and Tirunelveli. Near the bus-stand there is a market. Mostly farmers in nearby villages will come and open their petty shops for sale. There won't be many measurements and all. They will give tomatoes, white brinjal (vellai kathirikkai, we call so), cluster beans and drumstick just for a few bucks. The vegetables will be very fresh and we can smell the freshness direct from garden. Specially, their cluster beans in very very tender. After shifting our house from Vallioor, I never felt such experience. But after buying our flat in Chennai's Nanmangalam, it happened to experience the same thing. Nanmangalam is still like a village in Chennai. There will be flats and apartments amidst of some small houses. People in those houses have a pretty good garden, in which they grow up some local veggies. They have greens like arai keerai, siru keerai and seasonal vegetables. Same thing. Here also there is a cheap price fixed for the items. I never felt like living in metro city after being there. It is very lively and fresh buy. There also I was able to get a handful of fresh and tender cluster beans. These all comes to my mind, when I write about cluster beans. OK.. Now coming back to the recipe.

Cluster beans is rich in Vitamins and Fiber. Yeah, buddies the god damn FIBER. We search for fiber and fiber options, when we are on diet right. That fiber is rich in this cheap local vegetable. Also, it is rich in calcium, phosporus and vitamins. It will reduce bad cholestrol in bloood and good for heart. If you get a chance to buy this veg, try this thoran recipe. It will be very tasty. At the same time, it may cause "pittham" is had in super-more quantity. So take it in right quantity and enjoy a healthy weight loss meal.

seeni avarakkai poriyal

Cheeni Avaraikkai Thoran | Cluster Beans Thoran | Fiber Rich

Prep Time :
Cooking Time:
Yield:
2 cups
Serving Size: 1/2 to 3/4 cup Calories per Serving: 50


Ingredients
  • Cluster Beans - 300 gms, chopped
  • Onions - 2 tablespoons, finely chopped
  • Mustard Seeds and Urid Dhal- little
  • Curry leaves - little
  • Coconut Oil - 1 teaspoon
To grind to a coarse paste
  • Grated Coconut - 2 tablespoons
  • Shallot - 1
  • Red Chillies - 1
  • Cumin Seeds - 1/2 teaspoon

Quick Procedure
  • Heat water in a pan. Add the chopped cluster beans to it.
  • Let the cluster beans get cooked. It should become soft. At the same time, it should not be mushy. Add some salt. Drain it from water and let it cool down.
  • Grind coconut, cumin seeds, red chillies, shallots into a coarse paste.
  • Heat a pan. Add some oil.Add mustard seeds, urid dhal and curry leaves. let them sputter.
  • Add chopped onions and saute for a while.
  • Add the cooked cluster beans and add ground paste.
  • Saute well till the raw smell goes off.
  • Finally add 1/4 teaspoon of coconut oil and switch off the flame.
  • Tasty and fiber rich cluster beans thoran is ready.

Step-wise Pictures

Heat water in a pan. Add the chopped cluster beans to it.
prep

Let the cluster beans get cooked. It should become soft. At the same time, it should not be mushy. Add some salt. Drain it from water and let it cool down.
prep

Grind coconut, cumin seeds, red chillies, shallots into a coarse paste.
prep

Heat a pan. Add some oil.Add mustard seeds, urid dhal and curry leaves. let them sputter. Add chopped onions and saute for a while. Add the cooked cluster beans and add ground paste.
prep

Add the cooked cluster beans and add ground paste.Saute well till the raw smell goes off. Finally add 1/4 teaspoon of coconut oil and switch off the flame.
prep



Tasty and fiber rich cluster beans thoran is ready.
seeni avarakkai poriyal
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Samai Mor Kanji | Little Millet Savory Porridge

samai kanji

In any kind of diet, you can succeed only a correct breakfast is selected. Breakfast should depend on the season and nature of work. If you are working, you should split the breakfst into early breakfast and brunch. If it is summer the breakfast should have more liquid. If it is winter, you breakfast should be crunchy and protein rich. If it is rainy season, your breakfast should be very hot and crunchy. Likewise, your breakfast should be wise. Most of the people, who plan for a weight loss fail. The reason will be they might not have a proper breakfast. I am going to post a few breakfast recipes that are useful in summer.

Samai is one millet, which is widely available and easy to cook. The porridge I made today is using samai. And the right combination of thaligai to make it more interesting. This will be more tasty, tangy, watery and filling. This breakfast can keep you energetic for the next 3 hours. It will be a cool breakfast for hot summer. As I am adding some spices in tempering, you will not need any accomplishment along with this savory porridge.

samai kanji

Samai Mor Kanji | Little Millet Savory Porridge

Recipe Source                    : Arogya Samayal
Preparation time                :
Cooking Time                    :
Yield                                  : 3 cups (2 servings)
Serving size                       : 1 and half cups 
Calories per serving          : 200

Ingredients
Cooked Samai - 1 and half cups

Curd - 1/2 cup

Water - 1 cup

Salt - as per taste

gingely Oil - 1 teaspoon
Cumin Seeds - 1/2 teaspoon
Asafoetida - a pinch
Shallots - 5, chopped
Ginger - 1/2 teaspoon,finely chopped
Curry Leaves - little, finely chopped
Green Chillies - 2 small, just slit
Mangoes - little, finely chopped (optional)

Quick Procedure
Take cooked samai in a bowl and mash it with hands.

Add curd, water and salt and mix well.

Heat a pan. Add gingelly oil.

Add cumin seeds and let them sputter.

Add chopped ginger, mangoes, curry leaves.

Add onions and green chillies.

Saute for just a minute and then add a pinch of asafoetida.

Switch off the flame. Partially raw onions will give good flavor.

Add this tempering to samai mixture and mix well.

Savory porridge is ready to serve.

Step-wise Pictures

Take cooked samai in a bowl and mash it with hands. Add curd, water and salt and mix well.

Heat a pan. Add gingelly oil. Add cumin seeds and let them sputter. Add chopped ginger, mangoes, curry leaves, onions and green chillies.

Saute for just a minute and then add a pinch of asafoetida. Switch off the flame. Partially raw onions will give good flavor. 


Add this tempering to samai mixture and mix well. Savory porridge is ready to serve.

Serve this cool porridge in earthen-ed pots for heavenly taste.
samai kanji


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May 21, 2016

Whole Wheat Biscuits | Gluten Free and Diabetic Friendly Recipe

whole wheat biscuits

This whole wheat biscuits are very tasty and delicious. I referred this recipe from Manjula's Kitchen.  When I referred the recipe itself, it made me to feel that it will taste good. I have modified the recipe as per my taste and to calculate calories. The original recipe calls for whole wheat flour. I have used Samba wheat flour or wheat bran. So adjusted the other ingredients accordingly. The aroma of the biscuit will be very good and the taste will also. I have used much less oil and sugar, to make it much healthy. Also I have used samba wheat flour, which is fiber-rich. If made with correct quantity, the biscuits will be very tasty. I felt that the biscuits are a bit hard to bite, initially. After that it will be crunchy and brittle. Don't use atta flour instead of samba wheat flour. It will not give desire results.

If you feel very hungry and there is nothing in hand, you may start craving something junk. Hence, you need something handy. Some low calorie and easily carry-able is advisable. A handful of almonds or peanuts is a better option. But not every one likes it right. I have a list of some snacks. Which are simple to make and easy to take out.


whole wheat biscuits

Whole Wheat Biscuits | Gluten Free and Diabetic Friendly Recipe

Recipe Source: CLICK HERE FOR RECIPE FROM MANJULA'S KITCHEN
Preparation time: Baking Time: Cooling Time:
Yield 24 biscuits cups (8 servings)
Serving size: 3 biscuits at a time | Calories per serving: 120

Ingredients
Samba Wheat Flour - 1 cup

All Purpose Flour - 1/4 cup

Sugar - 1/3 cup

Salt - a pinch

Baking powder - 1/2 Teaspoon

Oil - 1/4 cup

Milk - 3 Tablespoon and little more

Cardamom or Elachi Powder - a pinch

Almonds - 10 count, chopped

Quick Procedure
1. Sieve samba wheat flour, all purpose flour, sugar, salt, elachi powder and baking powder.

2. Add chopped almonds and mix it well.

3. Add oil and mix it well. Rub it well with fingers.

4. Add milk little by little. Mix it well.

5. It will form a biscuit dough. It should not be loose.

6. Keep it in fridge for few minutes.

7. Make a tray ready with parchment paper.

8. Take some dough with spoon. Make it a ball and flatten it with hands.

9. Arrange all such biscuits in the tray.

10. Pre-heat oven to 425 F.

11. Reduce the temperature to 350 F. Place the tray. Bake for 10 minutes.

12. Take the tray out and flip all the biscuits to the other side. Bake again for 4 minutes.

13. Take the tray out and cool down the biscuits for 20 minutes. Now biscuits are ready to preserve them in airtight container.

Step-wise Pictures
Sieve samba wheat flour, all purpose flour, sugar, salt, elachi powder and baking powder. Add chopped almonds and mix it well.

Add oil and mix it well. Rub it well with fingers.

Add milk little by little. 

Mix it well. It will form a biscuit dough. It should not be much loose.

Keep it in fridge for few minutes.

Make a tray ready with parchment paper. Take some dough with spoon.

Make it a ball and flatten it with hands.

Arrange all such biscuits in the tray. Pre-heat oven to 425 F.

Reduce the temperature to 350 F. Place the tray. Bake for 10 minutes.

Take the tray out and flip all the biscuits to the other side. Bake again for 4 minutes.

Take the tray out and cool down the biscuits for 20 minutes. Now biscuits are ready to preserve them in airtight container.


Tasty biscuits are ready to preserve them for few weeks. it will come up to shelf life of 4 weeks.
whole wheat biscuits


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No Coconut Manathakkali Vathal Kuzhambu | Milagu Thakkali Vathal Kuzhambu

manathakkali vathal kuzhambu

Manathakkali Vathal is really good for treating peptic ulcer. It has bitter taste. But it has a lot of medicinal benefits. Vathal kuzhambu is one of the best options we have. If had with curd rice, the taste is divine. Diet never means a saltless, no-spice food. If we include the spices in right quantity only our digestion process will be normal and it aids proper weight loss. The recipe is just another thing which we follow in our home regularly. Sometimes if we don't have coconut also we make this dish, as it does not need coconut. I remember my mom giving it to me during the days I stayed in college hostel. Even without storing in fridge, it remained fresh for more than a week.

When I followed a diet which just had corn flakes, wheat bread and salads, my mom used to tell me that it will affect digestion. Later, I understood the thing and started including regular regional foods in my diet. In fact, it only helped me to achieve a healthy and sustainable weight loss. Just to explain the health benefits along with the recipe, I started explaining these kind of recipes in this blog.


Recipe Source                 : Home Cooks, my mom, grandma and aunt
manathakkali vathal kuzhambu

Manathakkali Vathal Kuzhambu | Milagu Thakkali Vathal Kuzhambu

Prep Time :
Cooking Time:
Yield:
1 cup , 15 teaspoons
Serving Size: 1 teaspoon Calories per Serving: 50

Ingredients
  • Shallots - 10, finely chopped
  • Garlic - 10 cloves
  • Tomato - 1 small
  • Manathakkali Vathal - 1/2 cup
  • Chilli powder - 1/2 Teaspoon
  • Sambhar Powder - 1/2 Teaspoon
  • Tamarind - 1 lemon ball sized
  • Gingelly Oil - 1 Teaspoons
  • Refined Oil -1 Tablespoon
  • Mustard Seeds - 1/2 teaspoon
  •  Fenugreek - 1/4 teaspoon  
  • Curry leaves - a handful
  • Salt - as per taste

Quick Procedure
  • Heat a pan. Add refined oil.  Add manathakkali vathal and fry it till it becomes crisp. Remove it to a dry plate. Crush it with hand and make it a coarse powder.
  • In the same oil, add mustard seeds, fenugreek ad curry leaves. let them sputter. 
  • Add onion and garlic. Saute till they become transparent.
  • Add tomatoes and saute till they become soft.
  • Add chilli powder and sambhar powder. Saute till the raw smell goes off.
  • Add tamarind juice and some salt. Let everything boil and get cooked.
  • Add crushed manathakkali and mix well. Let it boil for few minutes and then switch off.
  • Finally, add gingelly oil. You are done.

Step-wise Pictures
Heat a pan. Add refined oil. Add manathakkali vathal and fry it till it becomes crisp.

Remove it to a dry plate. Crush it with hand and make it a coarse powder.

In the same oil, add mustard seeds, fenugreek ad curry leaves. let them sputter. Add onion and garlic. Saute till they become transparent.

Add tomatoes and saute till they become soft. Add chilli powder and sambhar powder. Saute till the raw smell goes off.

Add tamarind juice and some salt. Let everything boil and get cooked.

Taste it and adjust for some salt. Add crushed manathakkali and mix well. Let it boil for few minutes and then switch off. Finally, add gingelly oil.

Tasty and authentic manathakkali vathal kuzhambu is ready. A No Coconut Recipe.
manathakkali vathal kuzhambu


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