22 July 2013

Peanut-Onion Kozhambu

Peanut-onion kozhambu is a variation from your normal kozhambu's. It is made with boiled peanut and onion and some fresh ground powder & coconut milk mixed in tamarind water. This is easy to make and requires no dhal in its preparation. It can be had with any side-dish, preferably any roast dish to enjoy it. Peanuts are packed with immense health benefits. Boiled peanut make up a good snack for the evening for everyone, right from children to adults. This kozhambu is not only tasty, but gives good health benefits too.

Health Benefits of Peanuts:

1. Peanuts are good source of protein.
2. Peanuts have cardio-protective and cancer-preventive properties.
3. Rich in some minerals like Magnesium, copper, zinc and selenium.
4. It contains Vitamin-B, folate and Vitamin-E.
5. Peanuts are plant food and contain no cholestrol.
6. Peanuts have low Glycaemic Index.


Ingredients:

Peanut (boiled) - 1/2 Cup
Small onions (peeled) - 1/2 Cup
Tamarind extracted water - 2 Cup
Instant ground powder - 3 to 4 tsp
Salt - 2 tsp
Oil - 4 tsp
Turmeric powder - 1/2 tsp
Hing - 1/2 tsp
Coconut milk - 1/2 Cup (thick milk)
Seasoning Ingredients: oil - 1 tsp, mustard - 1 tsp, broken urud dhal - 1 tsp, channa dhal - 1 tsp, curry leaves - 5, hing - 1/2 tsp



Pre-requisite:

1. Boil peanuts for 3-4 whistles and keep ready.
2. In a teaspoon of oil, fry the below and prepare the Instant ground powder and keep ready.
-  Whole coriander seeds - 1 1/2  tsp, Channa Dhal - 1 1/2 tsp, Whole black pepper - 3/4 tsp, Red chillies - 6, . Fenugreek - 1/2 tsp, Curry leaves - 10, hing - 1/2 tsp




3. Extract half a cup of thick coconut milk and keep ready.

Method:


1. In a kadai/non-stick pan, add oil and saute the onions till they're translucent.


2. Add the boiled peanuts and fry for few minutes. Then add turmeric powder, hing and salt.


3. Add the tamarind extracted water and boil until the raw smell of the tamarind leaves and the tamarind water is reduced to half its quantity.


4. Add the Instant ground powder and mix well and boil for another 2-3 minutes.


5. When the Kozhambu has reached your desired consistency (thick consistency), add the coconut milk. Once the coconut milk is added, don't boil for too long, just 2-3 minutes of boiling is enough.


6.  Season as given and pour onto the kozhambu and serve.

 

20 July 2013

Potato-Black Eye Bean-Channa Dhal

Generally the most easiest and healthy side dish for chapathi's are dhals. Mostly the dhals that we make would be of moong/toor/masoor dhal types. For a change and variation from the usual dhals, this is a combo dhal made with black eye bean, potato and channa dhal. This dhal is easy to make to make and different to taste. This goes well with any kind of hot indian breads like chapathi/paratha etc.

Ingredients:

Black Eye Bean - 1/2 Cup
Channa Dhal - 1/2 Cup
Potato (Medium) - 1 , Skin peeled & chopped to cubes
Big onions - 1, Chopped to medium pieces
Red Chilly Powder - 1 tsp
Coriander powder - 1 tsp
Jeera powder - 1/2 tsp
Salt - 2 tsp
Oil - 2 tsp
Cumin seeds - 1 tsp
Ginger-garlic paste - 1 tsp
Water - 2 Cups



Pre-requisite:

1. Soak the black eye bean and channa dhal together for 3 to 6 hours & strain all the water and keep ready.

Method:

1. In a pressure cooker, add oil, when it becomes hot, add the cumin seeds and saute till they turn light brown and aromatic.


2. Add ginger-garlic paste and saute for few minutes.


3. Add chopped onions and saute for few minutes, until the onions turn light brown.


4. Add the red chilly powder, coriander powder, cumin powder & salt and mix well.


5. Add the cubed potatoes and mix well. Add 1/4 cup water for cooking the potatoes. Close the pressure cooker and cook for 3-4 minutes without adding weight.


6. Open the lid and add the black eye bean and channa dhal and mix well. Add the remaining water and mix all the contents well and close the pressure cooker. Add the weight and cook for 3-4 whistles.

 

7. Cool and open and garnish with coriander leaves and serve as a side-dish for any kind of hot chapathi's /pulkha's /paratha's.

 

19 July 2013

Fry Onions for topping

Fried onions is a very common ingredient you may find in most of the Indian biryani or pulav rice. This fried onions gives a nice crunchy taste and enhances the look of rice too. Frying onion for biryani/pulav rice is quite easy actually. Here are the steps. Once prepared and kept ready, you can garnish this fried onion on any rice item of your choice.

Ingredients:

1. Big onions - 2 to 3, slit lengthwise.
2. Corn flour (or) Rice flour - 1/4 Cup.
3. Oil - 5 to 6 tbsp for deep frying.


Method:

1. Sprinkle the flour on the slit onions and mix well. 


2. Heat the oil and deep fry until the onions turn light brown and transfer the fried onions on to tissue paper to absorb any excess oil.


3. Sprinkle on any rice item of your choice.

 


Tips:

1. No Need to use salt in this preparation. Adding salt, will ooze out water from the onions. Then during frying, the oil will splutter too much.
2. Fry the onions till they turn light brown, once they are removed out of the oil, they gain little more colour. If it is fried too much brown, they turn out black after removing.

Vegetable Biryani

Vegetable Biryani is a very rich and exotic rice dish prepared with variety of vegetables. This biryani will be loved by children owing to its aroma and taste and this is the best way you can incorporate lots of vegetable intake to them, which otherwise they may fuss about. This vegetable biryani is made through layering method, in which, the vegetable masala mix is prepared separately and the rice is cooked separately and then they are layered one above the other, to allow the rice to absorb the flavour of the masala and then finally the biryani is mixed for serving.

The Biryani masala can be prepared at home or bought from shops. I have used store-bought "Aachi" Biryani mix in my recipe.

The best accompaniment for this biryani is a simple raita, but if you wish, you can enjoy this with any vegetable gravy of your choice.

Ingredients:

1. Vegetable Combo:  Potato - 2 medium, Beans - 10, Carrot - 1, Cauliflower - 6 florets, cooked peas - 1/2 cup - all vegetables chopped to 1 inch size (except peas)
2. Mint leaves - 3/4th bunch, leaves plucked, washed and chopped (Split this into 2 bunches, use one in masala mix, the other in the biryani layering)
3. Biryani Masala powder - 4-5 tbsp
4. Red chilly powder - 1 tsp (optional)
5. Yoghurt - 1 cup
6. Salt - 2 tsp
7. Fried Onions - 2 onions, deep fried
8. Basmati Rice -  3 Cups
9. Water - 6 Cups
10. Mixed Nuts : Almonds - 6, Pistachio - 6, Cashews -  10 (all chopped to medium pieces)
11. Oil - 6 tsp


Pre-requisite:

Cook Rice separately adding required water (General proportion of rice to water for biryani is 1 Cup: 1.5 Cup). Ensure the rice is cooked separate and not over cooked. For this biryani preparation, I boiled the rice in excess water and cooked till it was 80% done and removed and strained all the starchy water and kept the cooked rice ready.


Method:

Preperation of vegetable masala mix:

1. In a broad pan/kadai, add oil and the nuts and fry them until they turn light brown.


2. Add the cooked vegetables in the order of their cooking time (from max time to min time)
 - first beans, then carrot, then potatoes and finally cauliflower.



3. Once all the vegetables are cooked almost 90% (they must be slightly crunchy but fully cooked and not too mushy when eaten), add the mint leaves and mix well.


4. Add the Biryani masala powder and optionally a teaspoon for Red chilly powder and mix well so the masala gets well coated on all the vegetables. Also add the required salt now.


5. Add the yoghurt and mix well and cook for 5 minutes on low flame. The gravy shouldn't be very watery, little thick is good enough for layering.


This makes the vegetable masala mix ready.

 

Preperation of Vegetable Biryani:

1. In a broad deep vessel, add 2-3 teaspoon of oil in its bottom and first take a ladle of vegetable masala mix and spread it out on the oil.


2. On top of it, add 2 ladle of cooked rice and spread it evenly.

3. On top of it, sprinkle few crushed mint leaves and fried onions.



4. Repeat the layering from 1 to 3, until the stock finishes.


5. Close the vessel with a lid and cook it on very low flame for about 5-10 minutes.


6. Remove and open and toss the biryani delicately (so the rice doesn't break) to mix the contents and serve with any raita.
 

 
Tips:

1. Mint leaves is an optional ingredient for adding flavor to your rice, this can be omitted if you wish.
2. Fried onion is also added for enhancing the flavor, you can do away with this, if you wish.
3. While tossing the biryani at the end, use the back side of your ladle/spatula (karandi), so that the rice doesn't break too much.

18 July 2013

Carrot Juice

Drinking fresh juice is generally very good for health, as it takes all the vitamins and minerals needed for your body directly without compromise on its nutritive values. Considering juicing regularly, fresh carrot juice is a very good way to keep good health. Carrot contains lots of beta-carotene, vitamins and minerals. All this makes carrot juice indispensable for health maintenance, particularly for people with weak immune systems, skin and vision problems.
 
Health Benefits of Carrot Juice:
 
1. Main healthy component in Carrot juice is Vitamin A, which is very integral in following ways
a. It helps lower vision related problems.
b. It helps lower skin problems.
c. Helps in growth and development of bones.
d. Cleanses the liver.
2. It is rich in anti-oxidant.
3. Rich in vitamin C which helps to protect nervous and immune systems.
4. Fresh carrots increases appetite and improve digestion.
5. Helps in hair-care.  A carrot juice mask on the hair helps to strengthen the hair follicles and gives shine and brightness to your hair.
6. Healthy for pregnant women and children.
 
Ingredients:
 
Carrot – Big (chopped) – 1
Coriander leaves (chopped) – 1 tbsp
Ginger (chopped) – 1tsp
Lime Juice – squeezed from half lime
Salt – 1 tsp
Water – 1 ½ glass
 
Method:
 
Take all the ingredients to a blender/mixer and blend to a nice juice, strain the pulp through colander/strainer and chill for an hour and then drink.
 
 
 
Tips:
 
1. In order to retain more fiber from the juice, it is better not to strain.
2. Add a teaspoon of olive oil or other vegetable oil during the time of juicing. Drinking juice with little fat (from the oil) promotes the absorption of carotene in the liver.

16 July 2013

Gobi Manchurian

Gobi Manchurian (or Cauliflower Manchurian) is one of the famous Indo Chinese appetizer. This is a very common starter served in all the Indian restaurants. This is a dish very much likeable by both kids and elders alike. This is made with cauliflower and some spicy sauces. The preparation of this starter is bit time consuming but not very difficult to make. This Manchurian is prepared in 2 steps, first frying the cauliflower and second adding some sauces to it. This serves as an ideal started for any home get-togethers or parties and assured to be an instant hit with the guests.

The Gobi Manchurian comes in two versions - Dry and Gravy. This is the Dry Gobi Manchurian version.

Know-how: How to cut and clean cauliflower

Ingredients:

Prep 1: For Marinating the Cauliflower florets:

Chopped Caulifower florets - 2 Cups
Red chilly powder -  2 tsp
Salt - 1 tsp
Ginger-garlic paste - 2 tsp


- Mix all the above and keep aside for half an hour to one hour, so the florets absorb the flavour.

Prep 2: For deep frying Marinated Cauliflower:

Corn flour - 1/2 Cup
Rice flour - 1/2 Cup
Salt - 1/4 tsp
Red chilly powder - 1/4 tsp
Water - 1 to 1.25 cups
Oil - 0.25 litre to 0.5 litre


- Mix all the above into a medium batter (neither too thick nor too loose) and keep ready.

Prep 3 : For Manuchrian preperation:

Big Onion - 2, slit length wise
Spring onions - 1/2 cup, chopped to fine pieces
Garlic pods - 8, chopped to fine pieces
Soy sauce - 2 to 3 tsp
Hot Sauce (Chilly Sauce) - 2 to  3 tsp
Salt - 1 tsp
Coriander leaves - 3 tsp, chopped to fine pieces
Oil - 3 tsp (for seasoning)



Method:

1. Heat the oil and dip the marinated cauliflower florets (from Prep 1) into the mixed flour batter (from Prep 2) and deep fry them and remove and spread on a tissue paper (to absorb any excess oil).



2. In a kadai, add oil and add chopped garlic pieces and fry until aromatic.



3. Add the spring onions and fry for few minutes.



4. Add the chopped onion and fry until onion turns light brown.



5. Add the hot sauce and the soy sauce and mix well.



6. Add the fried Cauliflower florets and mix well. If salt is less, add little more salt now, else no need.



7. Remove and garnish by sprinkling few chopped spring onions and coriander leaves.

 

Tips:

1. Spring onions adds the taste for the Gobi Manchurian, though it is not mandatory. This is an optional ingredient.
2. For the flour batter - either combination of corn flour & rice flour can be used or only corn flour or only rice flour can be used. You can change this combination each time for a variation.
3. If you require gravy Gobi Manchurian, follow the same preparation method, but additionally towards the end, add corn flour water to it and make it into a gravy consistency.

15 July 2013

Avocado Juice

Avocado is nature’s “Super Food” which gives us enormous health benefits. It is a fruit which is green in color. Avocado has a shell (or pit) inside it, which needs to be removed. The portion of the fruit surrounding the shell (or pit) is edible.

This fruit is bit tricky to cut, but by practice, cutting would become easier. Regularize this super fruit in your diet for good health.


English Name : Avocado / Tamil Name : Vennai Pazham / Hindi Name : Makhanphal / Malayalam Name : Venna Pazham
 


How to cut the Avacado Fruit:

1. Hold the avocado in hand and slice the avocado in the centre (around the pit).
2. Twist the avocado, thus pulling the two pieces away.
3. Remove the pit in the centre of the avocado.
4. To peel the skin off, pull the skin of the avocado from the corner and slowly peel it, the skin will come away.
5. Slit them across (vertically & horizontally) to cube them.

Health Benefits of Avacado:

1. High fiber content food.
2. The high levels of folate in avocado, prevents stroke.
3. The monosaturated fat in avocado is very healthy & it lessens your LDL, thus lowers cholesterol.
4. It is a healthy fruit to your heart.
5. Rich in Vitamins B, K and E. These vitamins help in your metabolism.
6. Avocado’s protects against common eye disease like cataracts.

Eating this fruit raw or juicing it and drinking are the most effective way to get this fruits nutrition to the maximum. The avocado uice is very simple to make.

Ingredients:

Avocado – 1 Full fruit, cut to cubes.
Milk – 1 glass
Sugar – 1 or 2 tsp


Method:

Take all the above ingredients into a mixer/blender and grind fine into juice consistency and serve immediately or serve chilled.


08 July 2013

Paneer Burji

If you are frequently preparing paneer butter masala or matter paneer at home and looking for a variation in the paneer side-dish, Paneer Burji could be a good choice for you. This is a nice tasty side-dish for any Indian bread (like chapathi/paratha etc) made with grated paneer and spices. This dry dish is a vegetarian “Egg Burji” as it resembles the egg burji but is made purely with paneer. You can prepare paneer at home or use store bought paneer (frozen paneer) for this recipe. I have used frozen paneer and hence explained how to thaw and use the frozen paneer in your preparation.

Health benefits of Paneer:

1.  Paneer is a good source of calcium, which helps build strong bones and teeth, and also prevents osteoporosis.
2.  Paneer is a good source of protein and it reduces cancer risk.
3.  Paneer can prevent stomach disorders and even help with your bones as you get older, especially in women.
4.  It also helps in lower, back and joint pain.

To soften and grate Paneer:

1. Add frozen paneer to boiling hot water and keep aside closed for 1/2 hour until it turns very soft. Drain the hot water and wash it once in cold water and drain any water completely. Now, soft Paneers are ready.
2. Grate the soft paneer’s using grater or by crushing them to small pieces by hand, whichever is easy for you.

Ingredients:

Paneer - 1 Cup (Grated or crushed)
Onion – 1, chopped to fine pieces
Tomato – 1, chopped to fine pieces
Garlic pods – 4, chopped to fine pieces
Ginger - 3/4 tsp, chopped to fine pieces
Green chillies - 4 chopped to fine pieces
Coriander leaves - 2 tsp, chopped to fine pieces
Kasoori Methi leaves - 1 tsp crushed
Red chilly powder - 3/4 tsp
Coriander seeds - 3/4 tsp
Cumin seeds - 3/4 tsp
Turmeric powder - 1 tsp
Salt - 2 tsp
Oil - 4 to 6 tsp


 


Method:

1. In kadai/non-stick pan, add 3 tsp of oil and when it gets hot, add the finely chopped ginger, garlic and green chillies and fry until the garlic starts turning light brown.



2. Add the chopped onion and saute until onions start turning light brown.


3. Add the chopped tomatoes and fry until the tomatoes turn mushy.



4. Add all the powders - red chilly powder, coriander powder, cumin powder, turmeric powder and salt and mix well. At this stage, add another 2 tsp of oil , if the pan bottom starts to get sticky, and mix well and cook covered on low flame for about 3-4 minutes, until the powders gets coated well with the mixture.



5. Remove the pan  lid and add crushed kasoori methi leaves and mix and cook for another 2 minutes.



6. Add the grated/crushed paneer and mix well and cook covered on low flame for another 3 minutes.



7. Open and garnish with coriander leaves and mix well and then remove.