GREEN PEAS MASALA RICE - One pot meal

One pot meal works wonders on a hectic week day and it works well for lunch box. This is one of my fav rice and its done in 3 hisses in a cooker.

What you need:
Rice - 2 cups 
Green peas - 1/2 cup
Onion - 1 no, finely chopped
Tomatoes - 1/2 cup, finely chopped
Green chillies - 2 nos, finely chopped
Turmeric powder - ¼ tsp
Biryani Masala - 1/2 tsp
Red Chilli powder - 1/2 tsp
Curry leaves - 1 sprig
Coriander leaves - 2 tbsp
Desi Ghee - 1/2 tsp
Mustard seeds - 1/2 tsp
Olive Oil - 1 tbsp
Salt as reqd

How to make:
Heat ghee and oil in a cooker add mustard seeds once it cracks add curry leaves, onions saute well add green chillies, tomatoes add salt and mix well.

Now add green peas, turmeric powder, chilli powder, biriyani masala , mix them well add rice, coriander, water and close the lid and cook for 3 whistles.

Pack for lunch with some spicy egg whites curry and raitha.

FLAX MEAL GARLIC CRACKERS

These crackers are quick, easy and healthy some spices and herbs add flavors to these crackers. These crackers had a nutty and crunchy texture. Recipe from Lite Bite inspired me to try these ones.

What you need:
1/2 cup - Flax meal powder
1/4 cup - Wheat flour
1/4 tsp - Red chilli flakes, Dry herbs, Garlic powder
1/4 tsp - Baking powder
1/4  tsp - Salt
4 tbsp - Yogurt
1  tbsp - Olive oil

How to make:
Pre heat oven to 180°C and line a baking tray.

In a bowl add flax seed powder, wheat, salt, baking powder, herbs, garlic powder, chilly flakes and mix well. Add Olive oil in the flour mix well.

Add yogurt and gently fold and make a dough. Wrap the dough and refrigerate for 15 minutes.

Roll the dough and cut into desired shapes and bake for 10-15 minutes until the edges are slightly browned.

FLAX MEAL COCONUT RICE

Blogging got me introduced to various healthy ingredients and one such is flax seeds which are high on omega 3 fatty acids.  Have been trying to use flax seeds in powder form. Made flax meal coconut rice this is a perfect lunchbox recipe for elders.

What you need:
Cooked Rice - 2 cups
Peanuts - 10 nos
Mustard seeds - 1/2 tsp
Chana dhal - 1/2 tbsp
Uradh  dhal - 1/2 tbsp
Salt as reqd
Asafoetida pinch
Curry leaves - 1 sprig

Fresh Coriander - 2 tbsp

Olive Oil - 1 tbsp

To roast n ground to coarse powder:
Flax seeds - 2 tsp
Coconut chips - 1/4 cup
Chana dhal - 1 tsp
Uradh dhal - 1 tsp
Red chillies - 4 nos
Oil a drop

How to make:
Heat oil in a pan add mustard seeds once it splutters add channa dhal, uradh dhal, curry leaves roast well add peanuts roast it and add the ground powder, salt, asafoetida and roast for couple more minutes .
  
Add the cooked rice mix slowly and switch off and add the coriander and serve hot with some spicy veggies or raitha.

MAKHANE (Fox nut ) KI KHEER!!

Phool Makhane / Lotus seeds are dried and puffed up lotus seeds. These are rich in protein and calcium and this is my latest addiction. Made makhane ki kheer for aadi velli for Neivedhyam. This gave a nice creamy texture to the kheer.

What you need:

Phool Makhana - 8 nos
Milk - 1 cup or 1/2 cup more
Sugar - 1/2 Cup
Condensed Milk - 1 tbsp
Cardamom Powder - pinch
Saffron - few threads
Almonds - 3 nos, Pistachios - 3 nos, Walnuts - 2 nos (chopped)
Ghee - 1 tsp

How to make:
Heat ghee in a pan on medium heat roast phool makhana until they turn crispy. Chop half of the phool makhanas and set aside.

In the same pan boil milk on medium heat and add sugar, cardamom powder, saffron and the nuts.

Once the milk starts to thicken add condensed milk, makhanas and remove from heat.

* Do not over boil after adding makhanas

Idli Molagai podi

Life without this idli podi is really tough. Have been making this idli podi for nearly 4 years and this recipe is from my hubby's manni. Esp idli podi with sutta ennai is one amazing combo.. Do try it out..

What you need:
Dry red chillies - 2 hand full
Urad dhal - 1 cup
Channa Dhal - 1/2 cup
Asafoetida - 1/4 tsp
White sesame seeds - 3 tsp
Rock salt as reqd

How to make:
Dry roast the uradh dhal, channa dhal and red chillies separately in low heat until they turn lite brown in color. Set aside.

Now roast white sesame seeds roast till they start splutter remove it and add asafoetida and salt roast slightly and keep aside.

Grind everything together to a coarse powder and let it cool and then transfer to an airtight container.

Do try out mini podi idlies using this podi n u will love it!!

KAMBU IDLI RECIPE

Replacing white rice to millets and whole grains has become my latest addiction. Cannot agree when people say that whole grains and millets can be ground only for making dosa and adais. Try this combo it works fantastic for sooper soft idlies.  This is definitely a nutritious and healthy breakfast !!

What you need:

2 cups - Pearl millet / Kambu
1 cup - Kar Arisi / Brown rice 
1/2 cup - Black uradh dhal
1/4 tsp - Fenugreek seeds
Salt as reqd

How to make:
Wash and soak the pearl millet, rice and fenugreek seeds together and uradh dhal separately for 6 hours.

Grind uradh dhal first with just tbsp of water to smooth paste. Now grind pearl millet and rice to smooth paste.

Mix the batter add salt and ferment it overnite. 

Next day mix the batter well and pour in idli plates and in 13 - 15 mins its done. Serve with spicy coriander / malli thogayal.

What you need for thogayal:
Coriander leaves - 2 cups
Uradh dhal - 2 tbsp
Channa dhal - 1 tsp
Red chillies - 6 nos
Asafoetida - gen pinch
Salt as reqd

How to make:
Dry roast uradh dhal, channa dhal to golden brown and put in a mixer. Now dry roast red chillies and asafoetida and add in the mixer add salt and grind to coarse powder.

Wash the coriander leaves and add to the mixer. Add water if reqd mix well and serve tis thogayal.

SIRUKEERAI SADHAM (Amaranthus Rice)

Greens are high on iron, vitamins and calcium. Switch from making usual kootu and poriyal. Try this greens rice a wholesome meal by itself.

Waht you need:
1 cup - Amaranthus (Sirukeerai) chopped
1 no - Onions, chopped
2 cups - Cooked rice
2 nos - Garlic flakes, chopped
1 tsp - Uradh dhal
1 tsp - Channa dhal
1 tsp - Red chilly flakes
1 tsp - Olive oil
1/2 tsp - Cumin seeds
1/2 tsp - Mustard seeds
Salt as reqd

How to make:
Ina pan heat oil add mustard once it cracks add cumin seeds, uradh dhal, channa dhal roast and add onions n garlic flakes saute well.

Add chopped greens, salt, red chilli flakes add 2 tbsp water and cook in medium heat for 5 mins.

Add cooked rice mix well and serve with broccoli curry.

CHOLA(m) KADAMBA SADAM

Chola sadam a forgotten native food. Millets have a considerable effect on our health. Regular consumption can defintely provide us with its benefits and of course with a lifestyle change.

What you need:
Cholam - 2 cups (cooked)
Country veggies - 3 cups (Broad beans, Pumpkin, Raw banana, Ladys finger, Brinjal, Drumstick)
Toor dhal - 1/2 cup
Green chiilies - 2 nos
Tomatoes - 2 nos
Pearl Onions - 1/4 cup
Tamarind paste - 3/4 tsp
Turmeric powder - 1/2 tsp
Mustard seeds - 1 tsp
Oil - 2 tbsp
Salt as reqd
Curry leaves - 2 sprigs

Dry roasted and ground to smooth powder:
Coriander seeds - 2 tbsp
Channa dhal - 1 tbsp
Methi seeds - 1/4 tsp
Dry red chillies - 4 nos
Coconut grated - 1/4 cup
Hing - gen pinch

How to make:
Pressure cook toor dhal with green chillies, tomatoes and turmeric powder for 5 whistles. Once cooled mash well and keep aside.

In a deep pan, heat oil add mustard seeds once it cracks add curry leaves, pearl onions and saute well.

Add veggies one by one add the one which takes longer time to cook and add salt.

Stir fry well and cook for 2 mins add 1 cup water, tamarind paste and the ground powder.

Cook until raw smell leaves. Add dhal and mix well and cook for couple more mins. Now add cooked cholam mix well and serve hot with vathal and a big glass of neer more.

ERICHA KUZHAMBU made from LEFTOVER SAMBHAR

This is one of my MIL's trademark dish. You are left with sambhar at home don't re heat it for next day breakfast just try this ericha kuzhambu given some more additions this will go so well with dosa and idlies.

What you need:
Leftover Sambhar -2 cups
Onions - 2 nos
Red chilly powder - 1 tsp
Oil - 1 tsp
Salt - 1/2 tsp

How to make:
Remove excess water from sambhar. In a deep kadai heat oil add onions saute well.

Once it turns translucent add red chilly powder, salt and sambhar.

Keep scrapping the corners of the kadai until they form a complete paste texture. It may take approx 15 - 20 mins.

Serve this ericha kuzhambu with dosa or idli.

PANEER POO NANNARI SHERBETH

Flower power they call as.. paneer flowers dried ones helps in reducing sugar levels. And available in organic stores. Soak overnite and mix with your any drink.

What you need: 
Paneer Poo - 1 tsp (soaked overnite in 1 cup water)
Nannari Syrup - 1 tbsp (un sweetened)
Lemon Juice - 2 tsp
Water as reqd

How to make:
Discard the flowers and add 2 cups water, nannari syrup, lemon juice mix well adjust water acc to your taste.

Mix well serve chilled!!

LEMONIES (A) LEMON BROWNIES - A Guest post for Priya's Versatile Recipes

My guest post for Priya jee's - Priya's Versatile Recipes for Rendezvous with a foodie, each month she showcases new bloggers.

Thanks for this kind gesture and words.I wanted to bake something and this recipe hit . 

This is a citrusy flavored and refreshing quick bake. There is no baking powder or baking soda in the recipe. If you love citrus flavors you will sure love it..

What you need for Brownies :

3/4 cup - All-purpose flour

3/4 cup - Sugar

1/4 tsp - Salt

1/2 cup – Low cal butter, softened

2 nos - Eggs

2 tbsp - Lemon juice

1 tsp - Lemon zest, grated

For Lemon Glaze :

1 cup - Powdered Sugar

2 tbsp - Lemon juice

2 tsp - Lemon zest

Method : 

Preheat oven to 180 C. Grease or line an 8" square baking pan.

In a large bowl, whisk together the flour, sugar & salt. Mix in the softened butter.

In a separate bowl, whisk together the eggs, lemon juice and zest. 

Pour into the flour mixture and whisk until smooth and well combined.

Pour into the baking pan and bake for 25 minutes or until done.

Allow to cool completely before pouring the glaze.  

Combine the glaze ingredients in a bowl and stir well until smooth. 

Spread glaze over brownies and let set.

Cut into squares and enjoy!

SALTED OATS COOKIES

Such a simple and easy to make cookies. Perfect ones with chai. Can be made into sweet version too. 

What you need: Recipe Source: 4th sense cooking
Oats (powdered) -1 cup
Oats (whole) - 3 tblsp
All purpose flour (maida) - 1/3 cup
Low cal butter - 1/4 cup
Salt - 3/4 tsp or bit lesser

How to make:
Beat the butter in a bowl until smooth.

Mix the powdered oats, salt and all purpose flour together and gently add to the butter mixture.

Chill the dough for 15 mins. Preheat the oven to 180°C.

Roll the dough into desired shapes and bake for 15-20 minutes.

Cool them and enjoy with a cup of hot masala chai!!

COLD PASTA SALAD

This makes a complete meal by itself. Throw in any veggies and serve yourself a chilled treat.

What you need for salad:
1 cup - Pasta, cooked to aldente
1/2 cup - Green bell pepper, chopped
1/4 cup - Frozen green peas, thawed
1/4 cup - Frozen sweet corn, thawed
1/4 cup - Cherry tomatoes, halved
1/4 cup - Onion, chopped

For Dressing:
2 tbsp - Olive oil eggless Mayonnsaise
1/2 tsp - Sugar
1 tsp - Italian seasonings
1 tbsp - Fresh coriander/ Basil, chopped
Salt and pepper as reqd
Red chilli flakes - Optional

How to make:

Combine all salad ingredients and set aside.

Whisk well the dressing ingredients and pour it over the salad toss it well.

Refrigerate and serve chilled topped with olive oil!!!

WHEAT BREAD KUNUKKU

Kunukku is a snack prepared with various dhals and sooji. I made with wheat bread and roasted gram powder. Its def a must try simple to make dish as a evening snack.

What you need:
7 slices - Wheat bread, powdered in a mixer
1/2 cup - Roasted gram powder
1 tbsp - Rice flour powder
1 no - Onion (chopped)
2 nos - Green chillies (chopped)
1 tsp - Ginger (grated)
1 tbsp - Coriander (fresh, chopped)
1/4 tsp - Red chilli powder
Salt as reqd
Oil for frying

How to make:
Mix all the ingredients well and add only a tsp of water and mix well again so that you are able to hold them into shapes or if reqd add one more tsp of water and mix well.

Heat the oil and deep fry into make desired shapes .

Serve hot with spicy green chilli coriander chutney and with a cup of chai.