Muthira (horse gram) thoran

Horse gram (Muthira in Malayalam and Hurali in Kannada) is a reddish brown legume with many health benefits. It is rich in proteins (It is the most protein-rich lentil found on the planet), vitamins and iron, and is believed to reduce the extra fats in the body, thus helping in weight reduction.

Regular consumption of cooked horse gram helps to expel small kidney stones. Scientific studies have shown that horse gram inhibits formation of calcium oxalate stones in kidneys.

Ingredients:

Horse gram      - 1 cup (100 gms)

Water   - 1 cup

Salt to taste

To season:

Oil        - 1 tbsp

Mustard seeds  - ½ tsp

Red chilli pieces            - 5

Finely cut onion            - ½ tbsp

Curry leaves     - a few

Grind together:

Coconut grated - ¾ cup

Garlic   - 4,5 flakes

Turmeric powder          - ½ tsp

Red chilli powder          - 1/3 tsp

Jeera    - ½ tsp

Method:

-         Soak horse gram overnight. Pressure cook it with one cup water and salt for eight minutes

-         Let the pressure cooker cool, open it. Add the roughly ground coconut with spices and mix well. Keep the pressure cooker over low flame.

-         In a thick bottomed pan, heat the oil and add mustard seeds.

-         When they splutter, add the red chilli pieces, cut onion and curry leaves.

-         When the onion turns dark brown, put the seasoning into the pressure cooker, cover with a lid and remove from the flame.

-         Open the pressure cooker, mix well and it is ready to be served with steamed rice.

Bread, bottle gourd (Lauki) cake

I had some left over bread and there was a big bottle gourd in the refrigerator. Thought of making some sweet and this idea dawned on me. Baked the cake, I felt that it may taste better cold, so put some pieces in the freezer to cool it fast. Then I asked my husband to taste both the warm and cold cake and tell which one tasted better. He liked them both and as he was enjoying it, he told, “Mmm, I’m loving it”

So, here’s the recipe…

Ingredients:

Bread broken to small pieces  – 5 cups. I used four slices of sandwich bread

Bottle gourd, peeled and grated            - 1 cup

Sugar   - 1 cup (100 gm)

Ghee    - 1/3 cup

Egg      - 1

Milk     - 2 cups

Raisins  - 1 tbsp

Vanilla essence- 1 tsp

Cinnamon pwder          - ¾ tsp

Dried ginger powder     - 1/3 tsp

 Method :

-         Warm the milk. Beat the egg, add to the milk, along with the vanilla essence, cinnamon powder and dried ginger powder

-         Take 1 table spoon ghee from the 1/3 cup ghee, heat it and add the grated bottle gourd. Keep stirring on medium flame. When the water evaporates, and it becomes dry, add the sugar and stir, till the sugar melts.

-         Heat the remaining ghee; pour it over the bread pieces. Add the bottle gourd sugar mixture and raisins to the bread

-         Pour the milk and mix gently. Pour into a greased baking dish.

-         Bake in a preheated oven at 170 degree for 45 minutes.

-         Let it cool, invert it, cut and serve. Tastes good when warm and also after refrigeration.

Pumpkin sabzi

This year my husband was in a mood to have pumpkin sabzi also on Diwali day. So I made and found it an awesome combination with our usual dal kachori, potato tomato sabzi and cucumber raita.

Ingredients:

Pumpkin, washed, deseeded and cut into small cubes          - 3 cups

Oil  - 2 tbsps

Jeera          - ½ tsp

Fenugreek seeds     - ½ tsp

Turmeric powder    - 1/3 tsp

Red chilli powder    - ¾ tsp

Coriander pwder    - -1 ½ tsp

Garma masala powder        - ½ tsp

Salt to taste

Sugar         - 1 ½ tsps

Method:

-        Heat oil in a thick bottomed pan, add jeera and fenugreek seeds.

-        When the fenugreek seeds change color, remove the pan from the fire, add all the                        masala powders, salt and sugar and mix.

-        Add the pumpkin pieces and put the pan back on fire. Mix well and cover.

-        It will be cooked in about ten minutes. In between open and stir. If needed, add a bit of water. Mash the pieces lightly.

-        It tastes great with parathas and steamed rice

Potato tomato sabzi

Ingredients:

Potatoes           - 6

Tomatoes         - 3

Oil        - 2 tbsps

Jeera    - ½ tsp

Turmeric powder          - 1/3 tsp

Red chilli powder          - ¾ tsp

Coriander powder        -1 ½ tsp

Garma masala powder              - ½ tsp

Salt to taste

Water   - 3 cups

Coriander leaves cut fine           - 1 tbsp

Method:

-         Boil the potatoes, peel and break into pieces

-         Grate the tomatoes

-         Heat the oil in a pan, add the jeera. When they darken slightly, add the grated tomato and cook on low flame till it separates from the sides of the pan.

-         Add all the masala powders and then the potatoes, stir for a few seconds.

-         Add the water and salt, bring to boil

-         Simmer for ten minutes and add the cut coriander leaves before serving.

Potato stew

Ingredients:

Potatoes           - 5

Oil        - 1 tbsp

Mustard seeds  - ½ tsp

Onion  - 1

Ginger  - 1 inch piece

Green chilli       - 2 split lengthwise

Curry leaves     - a few

Turmeric powder          - ¾ tsp

Salt to taste

Water   - 1 ½ cups

Coconut milk    - 1 ½ cups

Method:

-         Boil the potatoes, peel and mash. Add the turmeric powder and salt

-         Slice the onions and cut the ginger into fine pieces

-         Heat oil in a thick bottomed pan, add mustard seeds. When they splutter, add the sliced onion, cut ginger, and curry leaves.

-         Stir and let the onion slices become transparent

-         Add the mashed potatoes with the salt and turmeric powder, mix well.

-         Add the water and bring to boil. Reduce the flame and simmer for about 7 minutes, stirring occasionally

-         Add the coconut milk, bring to boil and remove from fire.

Idiyappam (Noolappam)

Idiyappam is a nice Kerala breakfast item, especially for festival days

Ingredients:

Rice flour          1 cup

Salt to taste

Water   - ½ to ¾ cup

Grated coconut - ¾ cup

Method:

-         Take rice flour in a bowl, add salt.

-         Boil the water and pour it over the rice flour. Mix with a spoon, wait for it to cool a little

-         Meanwhile, smear oil on the inside of idiyappam press and the idli maker

-         Now knead this into a smooth dough, adding some more water if needed

-         Fill the idiyappam press with the dough, close it and press the dough out into the idli maker.

-         Put one bottom layer, add some grated coconut, press more dough on the top

-         Similarly fill the whole idli maker

-         Heat 2 cups water in the pressure cooker. Put the idli stand inside and close the lid without the valve

-         When the steam comes out, reduce the flame and steam for ten minutes

-         Open the pressure cooker, take out the idli stand and remove the idiyamms.

-         Serve with potato stew, black chana curry or egg curry

13 June 2016

Today I steamed the idiyappam  in the pressure cooker separator instead of idli stand. It was much faster to prepare and less vessels to wash afterwards.

Dal kachori

This is our special dish for Diwali.  It is eaten along with potato tomato curry (http://deviprasadams.blogspot.in/2015/11/potato-tomato-sabzi.html) and cucumber raita.

Ingredients:

Udad dal (Split and skinned black gram)           - 100 gm (for 10 kachoris)

Green chilli       - 1

Asafoetida        - a pinch

Fennel seeds ( saunf)    - 1 tsp

Wheat flour      - 3 cups

Salt to taste
Ajwain seeds    - 3/4 tsp

Ghee    - 1 tbsp

Water

Oil for frying

Method:

-         Soak the udad dal for 6 hours. Drain and rough grind with the green chilli and asafoetida. Now add the fennel seeds and mix well. This is for the filling.

-         Knead the wheat flour with salt, ajwain seeds, ghee and sufficient water to smooth dough. Divide into 10 portions, roll each portion between the palms, exerting some force and slightly flatten.

-         Take each of them, keep on the left palm, press in the center with right hand thumb and make into a bowl shape.

-         Put a small portion of the filling in the center and close the edges of the dough. Slightly flatten between the palms and roll it out

-         Heat the oil on medium flame and fry the kachoris from both sides and drain.

    

Makhana (lotus seeds) Kheer

Makhana, or the lotus seeds are also called fox nut or gorgon nut. Being low in fat and high in carbohydrates, these are nutritionally distinct from other nuts and seeds. Makhana is a good source of protein, carbohydrates, fibre, magnesium, potassium, phosphorus, iron and zinc. Lotus seeds are also low in sodium.

Their low sodium and high magnesium content makes them useful for those suffering from heart diseases, high blood pressure, diabetes and obesity.

In Chinese medicine, Makhana is used to strengthen spleen and kidneys. Makhana helps in conditions like arthritis and premature aging. It has antioxidant properties and helps in digestion, rejuvenates respiratory system and prevents frequent urination.

This Diwali I decided to prepare some new sweet and since I had brought makhana from Bangalore, I decided to make makhana kheer.

Ingredients:

Makhana          - 2 cups

Milk     - 2 ½ cups

Sugar   - 3 tbsps

Cardamom powder      - ¼ tsp

Method:

-         Cut each makhana into two pieces and soak them in water for ten minutes.

-         Squeeze out the makhanas gently.

-         Put the milk on medium flame and when it warms up, add the makhanas and when it boils, lower the flame.

-         Now add the sugar and cardamom powder and let it simmer for ten to fifteen minutes.

Variation:

Instead of soaking, you can roast the cut makhanas in a little ghee and put them in boiling milk, add sugar and simmer for ten minutes:

Beet root raita

Beetroot, also known simply as the beet, has been gaining in popularity as a new super food due to recent studies claiming that beets and beetroot juice can improve athletic performance, lower blood pressure and increase blood flow.

Traditionally, beets are valued for their support in detoxification and helping to purify your blood and your liver. Drinking beetroot juice increases blood flow to the brain in older people, which may be able to fight the progression of dementia, a 2010 study suggested.

Beet root raita is a yummy accompaniment for steamed rice or chapatti, and it is easy and fast to prepare.

Ingredients:

Beet root          - 1 medium size

Yoghurt            - 2 cups

Oil        - 1 tbsp

Mustard seeds- ½ TSP

Salt to taste

Red chilli powder          - ¼ tsp

Method:

-         Peel, wash and grate the beet root.

-         Heat oil in a pan, add mustard seeds. When they splutter, add the grated beet root and lower the flame.

-         Keep stirring and let it cook for about 3,4 minutes.

-         Add the red chilli powder, mix well and remove from fire.

-         When it is cooled, add to the beaten yoghurt.

-         Add salt to taste and it is ready to be served.

Other beet root preparations:  Beet root sabzi, carrot beet root pickle, beet root sabzi(2)

Whole Masoor (red lentil) dry

Masoor Dal contain high levels of protein, including essential amino acids isoleucine and lysine and are an essential source of inexpensive protein diet. They are good source of potassium and iron.

Ingredients:

Masoor (with its skin)   - 1 cup

Water   - ¾ cup

Salt to taste

Oil        - 2 tbsps

Jeera    - ½ tsp

Asafoetida        - a pinch

Turmeric powder          - ¼ tsp

Red chilli powder          - ½ tsp

Coriander powder        - 1 tsp

Garam masala powder  -1/2 tsp

Method:

-         Soak the masoor for six hours.

-         Pressure cook the dal with salt and water for two minutes. Cool and open the cooker.

-         Heat oil in a thick bottomed pan. Add the jeera and asafetida.

-         Add all other masala powders and then the cooked dal.

-         Mix well and remove from fire after a minute, when the remaining water dries up.

-         It is a delicious accompaniment for steamed rice.

Coconut Rice

I have written that I cook Thai rice once in a while because we relish it so much. Yesterday  I had some grated coconut in the refrigerator and I didn’t have the time to extract its milk. So I searched for coconut rice recipe and saw it here http://www.tarladalal.com/Coconut-Rice-32890r

I modified it so that I won’t have to do much when I come from the clinic at one o’clock as we are already hungry. And it turned out delicious. Here’s what I followed:

Ingredients:

Rice        - 1 cup

Grated coconut                - ¾ cup

Water   -2 cups

Salt to taste

Ghee or oil          -2 tbsps

Mustard seeds  - ½ tsp

Jeera (cumin seeds)       - ½ tsp

Sesame seeds   - 1 ½ tbsps

Urad dal (split black gram)            -1 tsp

Chana dal (split Bengal gram) – 1 tsp

Curry leaves       - 10

Asafoetida          - ¼ tsp

Method:

-          Clean, wash the rice and keep aside

-          Heat the ghee in the pressure cooker, add the mustard seeds. When they splutter, add jeera, sesame seeds, asafoetida, urad dal, chana dal and curry leaves in that order, one after the other, stirring for a second after each addition.

-          Now add the grated coconut, stir, cook for a second and add the rice and stir for two seconds.

-          Add the salt and water , and pressure cook for six minutes.

-          Let the cooker cool and then open it

-           I transfer it to a casserole and keep it closed. When I come in the afternoon, it will be still warm.

Thai Rice

This is a dish that a friend from Dundee made for us at our house. I have no idea whether it is a recipe from Thailand or it is just a name given by her for the dish. Any way we love it and I keep preparing once in a while.

Ingredients:

Rice        - 1 cup

Ghee or oil          - 2 tbsps

Coconut milk      - ¾ cup

Water   - 1 ¼ cup Salt to taste

Red chilli flakes - 2 tsp

Cut coriander leaves       - 1 tbsp

Method:

-          Wash and clean the rice and keep aside

-          Heat the pressure cooker, add the ghee or oil

-          Put in the rice, reduce the flame and stir it for a few seconds

-          Add the salt, coconut milk and water and pressure cook for 5 minutes

-           Let the pressure cooker cool and then open it

-          Transfer it to the serving plate, garnish with the chilli flakes and coriander leaves

Papaya thoran

Ingredients:

Raw papaya     - 2 cups, skinned, cut into small cubes

Water   - ½ cup

Salt to taste

To rough grind :

Coconut scrapings                    - ¾ cup

Turmeric powder                      - 1/3 tsp

Chilli powder                - 1/3 tsp

Jeera                - 1/3 tsp

Garlic flakes                 - 4,5

To season:

Oil                    - 1 tbsp

Mustard seeds              - ½ tsp

Red chilli pieces            - 5,6

Cut onion                     - 1 tbsp

Curry leaves     - a few

Method:

-         Cook the cut papaya pieces with water and salt on medium flame.

-         Add the ground coconut and masalas, cove and keep on low flame for a minute, remove from the  fire.

-         Add the seasoning and mix well. 

Sweet potato, mung dal patties

We enjoyed street foods in Vietnam a lot. This particular one, from the taste, I concluded that it contained sweet potato and mung dal. On coming back I tried this recipe and found that it tasted almost the same. 

Ingredients:

2 tbsps mung dal (skinned, split green gram dal)

1 cup sweet potato, cooked, peeled and mashed

2 ½  tbsps sugar

2tbsps grated coconut

¼  tsp cardamom powder

2tbsps ghee

 Method:

-         Soak the dal for 4 hours, cook with 1 cup water till soft and it is almost dry.

-         Mash the dal with a spoon, keep on low flame, and add the sugar. It becomes watery now. Keep stirring till some of the water evaporates.

-         Add the grated coconut, stir and remove from fire.

-         Mix in the mashed sweet potato and cardamom powder, and make 5 portions.

-         Make the portions in the shape of patties and roast on a pan on both sides, adding the ghee from the sides. 

-  Serve hot with tea or coffee

Vellappam

Ingredients:

Raw rice           - 2 cups (for 6 appams)

Beaten rice (avalakki)   - ¼ cup (You can substitute this with cooked rice)

Yeast   - 1 tsp

Grated coconut -3/4 cup

Baking soda     - a pinch

Sugar   - 2 level tbsps

Salt      - a pinch

Method:

-         Soak the rice and beaten rice for six hours.

-         Grind the soaked rice (with water just in level with the rice), with yeast and coconut into a smooth paste.

-         Keep it for 4 hours to allow it to ferment.

-         Add the sugar, salt and baking soda. Mix well.

-         To make the appams, keep an iron (or non stick) kadai on low flame. On the iron kadai, smear sesame oil well all over the inside surface

-         Remove the kadai from the fire, pour a large ladleful of the batter, rotate the kadai to spread it into a round, keep over the flame.

-         Cover the kadai with a lid and let the appam get cooked.

-         Remove and serve with egg curry, vegetable stew, sweet sauce or black chana curry.

-         Whenever I make appams, I love to have one with an egg in its center. To make this, after you have spread the batter in the kadai, put it over the flame and very gently break an egg and let it slide into the center of the batter. Cover with a lid and let it cook.

6 -2-2022

This time I changed the recipe a little, it gave softer appams. I ground the 2 cups soaked rice and 2 tablespoons of beaten rice along with ¾ cup grated coconut and 1 teaspoon sugar. Warmed 1 tablespoon milk and 1 tablespoon water, added 1 ½ teaspoons of yeast and allowed it to proof. To the ground batter this was added, along with a pinch of salt and mixed well. After fermentation overnight, added a pinch of baking soda and 2 tablspoons of sugar, mixed well and made appams. 

Appam with sweet sauce and black chana curry