Guest Post # 5 by Mrs.Mily Raghupathy - Quinoa Ragi Idly / Thinai kezhvaragu idly with peanut chutney

Good morning to all my friends.. Here is my 5th guest post by Mrs. Mily raghupathy. She has an innovative and healthy recipe.  This time its millet special here.. The dish sounds super simple and yummy.


About the guest:


Mrs. Mily is currently a homemaker. She was working earlier. She has 2 kids. She purued her education in andhra, tamil Nadu and Bihar. Now she is settled in Chennai.Her native is Kerala. her passion is Gardening.

Thanks mily akka for having accepting to write a guest post for me.. its indeed a wonderful recipe with side dish. Thanks for your efforts. She is a friend of mine from a foodie group from FB.

coming to the recipe:


Ingredients:

• Ragi - 1 cup 

• Thinai aka foxtail millet - 2 cups

• Idly rice - 1 cup

• Black Urad dal - 1 cup 

• Fenugreek seeds - 2 tsp
• Salt
• Water

Method:

• Soak millets and rice together for 2 to 3 hours and soak urad dal with fenugreek separately for the same time . ( I have used black urad dal, You can also substitute with normal urad dal without skin)
• Grind Dal and millets separately like we do for normal Idly batter , mix it together add salt and ferment it overnight or for 7 to 8 hours .
• Heat the idly cooker and grease the idly plates with oil and fill the idly plates with the batter. 
• Steam it like you keep it for regular idlies for 7-10 mins.
• You will get nice pluffy idlis 

Peanut Chuney :


Ingredients for peanut chutney :

• Raw peanuts [ 1 cup
• Desiccated coconut - 3/4 cup
• Red chillies - 3-4
• Green chilly -1
• Garlic ( optional) - 1 clove
• A small pc of tamarind ( optional)
• Salt as needed
• Mustard, urad dal and curry leaves for tempering - 1 tsp each
• Oil - 1 tsp

Method : 

• In a pan ,dry roast peanuts and remove the husk.

• In the same pan add a drop of oil and roast all the other ingredients.

• Mix together the peanuts and other roasted items and grind to a fine paste . 

• Temper it with mustard , curry leaves and urad dal .

Serve it with the yummy Idly!

Wheat Ladoo/ Kodhumai maavu laadu

Sweets are prepared on everyday basis at home.. recently I found so many of us cling to a dessert after a meal. This sweet can definitely satisfy such craving. you can make it and store it with all the goodness of wheat. One ladoo can make you feel heaven.. 

Wheat flour is a powder made from the grinding of wheat used for human consumption. More wheat flour is produced than any other flour. Wheat varieties are called "soft" or "weak" if gluten content is low, and are called "hard" or "strong" if they have high gluten content. Hard flour, or bread flour, is high in gluten, with 12% to 14% gluten content, its dough has elastic toughness that holds its shape well once baked. Soft flour is comparatively low in gluten and thus results in a loaf with a finer, crumbly texture. Soft flour is usually divided into cake flour, which is the lowest in gluten, and pastry flour, which has slightly more gluten than cake flour.

coming on to the recipe:

Ingredients:

• Whea flour - 1 cup
• Sugar powder - 3/4 cup
• Ghee  - required to make ladoo
• Cardamom powder - required
• Milk - required to make ladoo
• Raisin - for pressing on ladoos

Method:

• Take wheat flour and dry roast it in a pantill the raw smell of wheat flour vanishes and the color changes a bit.
• Take the roasted flour and sugar powder together in a vessel.
• Add cardamom powder to the mixture.
• Mix it well. Take a raisin and press on the ladoo while making balls.
• Add required ghee and make balls or ladoos using hand.
• If you are adding milk. Sprinkle milk and make tight balls. This cannot be stored for later consumption. If you are using milk , consume immediately.
• You can see the picture , the dark ones are made by adding milk. the centre ones that are dry are made using ghee.

Enjoy the goodness of wheat!

Guest Post # 4 by Mrs.Banu Velendra - Fish curry/ Meen Kuzhambu

Good morning and Happy new week friends.. Here is my 4th guest post by Mrs. Banu Velendra. she has an aromatic fish curry recipe. Hope you all like it and will try your hands on it....

About the guest :

Mrs.Banu Velendra is from Bangalore. She has 2 sons. At Present sheis settled in Chennai. She is a Rotarian and is keen on doing lots of social serviceto the piir and needy. cooking is her passion,She loves to try new dishes.

Thanks aunty for accepting to write a guest post. Banu Aunty is also a friend of mine from Fb from a food group . We had a good time at Mahamuhra restaurant when we met for the first time.. Thanks aunty..

Coming to the recipe:


Ingredients:

• Cleaned Fish - 1/2  kg
• Pepper corns - 1/2 tsp
• Cumin seeds - 1/2 tsp
• Onion   1 big cubed
• Tomato      - 2 nos 
• Chilly powder  - 1 tsp 
• Coriander powder -  2 tsp 
• Turmeric Powder  1/4 tsp 
• Oil for seasoning 
• Garlic flakes a few 
• Curry leaves a few 
• Salt to taste 
• Coriander leaves for garnishing 
• Coconut milk - thick milk 1/2 cup, thin 1/2 cup
• Soak tamarind ( size of  big lime ) in little water, extract thick pulp & keep aside

For tempering:

• Mustard eeds
• Fenugreek seeds
• Cumin seeds
• Asafoedita - 1/2 tsp

Method:

• Grind  onion, pepper corns , jeera , garlic flakes , curry leaves , chilly powder, coriander powder , turmeric powder , curry leaves, salt & tomatoes to a fine paste . 
• Keep a tawa on the stove & add little oil . Season with mustard seeds , little hing , fenugreek seeds, cumin & Saute it . 
• Now add the ground masala & saute well till the raw flavour goes. 
• Then add the tamarind pulp & bring to a boil .  Now add the thin coconut milk . Once the curry starts boiling , slowly add the fish .
• Do not stir too much at this stage . Once the fish is cooked, slowly add the thick coconut milk . 
• Dont overboil,  Off the stove , pour the curry in a serving bowl slowly & add coriander leaves on top .

Your Fish Curry is ready . Serve with hot rice .

Guest post # 3 by Mrs.Lakshya Surender - Paruppu Paniyaram / Dal Dumpling

Good morning friends! Here is the third entry for the guest post by Mrs. Lakshya Surendar. She is making kuzhipaniyaram. a tasty and healthy one indeed.

About the guest :

Mrs lakshya surendar from singapore. She is a home maker. her hubby is software engineer and he is a  foody. Its  all because of him she learnt cooking and kept trying new recipes. She is more keen on the nutritive value of the food. 
She is my classmate when we were in school. after so many years we could chat with each other due to fb and whatsapp.

INGREDIENTS :

For batter:

• Chickpeas   - 1/4 cup
• Ground nuts - 1/4 cup
• Idly rice       - 1/4 cup
• Bengal gram - 1/4 cup
• Moong Dal- 1/4 cup
• Urad Dal     - 1/4 cup
• Green chillies - 4
• Ginger - 1/4 " inch
• Salt
• Water
• Oil

For tempering :

• Mustard seeds - 1 tsp 
• Bengal gram - 2 tsp
• split urad dhal - 1 tsp
• onions finely chopped 
• Curry leaves -  chopped
• Asafoetida
• Coriander leaves - chopped
• Curd - 1 tbsp
• Oil for frying

 

METHOD :

• Soak all the ingredients for the batter for at least 4 hrs and grind it with green chillies and a piece of ginger( optional: a hand full of steamed rice)  to a  idly batter consistency.
• Temper the remaining ingredients and add it to the batter with the curd.

• Now heat the paniyaram pan and grease it with oil and lay the batter in the pits.

• Turn over the paniyaram check if cooked and ook them nicely on both the sides.
• Transfer them to the serving plates .

Cholam Paniyaram / Corn Dumpling

Paniyaram is a chettinad delicacy. A super simple tiffin and very tasty for both breakfast and dinner. You can add all tiimes of millets for this dish.. I have added Cholam to it. You can accompany it with spicy chutney,

The image of cholam:






Ingredients:

• Raw rice  - 1 cup
• Urad dal - one handful
• Cholam - 1 cup
• Salt
• Water
• Salt
• Coriander leaves - chopped

For tempering:

• Onion - 2 chopped finely
• carrot - 1 grated 
• Mustard seeds - 2 tsp
• Gram dal - 2 tsp
• Green chilly - 2 chopped finely
• Curry leaves chopped
• Oil

Method:

• Soak rice, urad dal and cholam for 5 hrs.
• Grind it like dosa batter in a grinder. Allow it to ferment.
• In another pan, add the oil and all the tempering ingredients. fry the onion and carrot nicely. Add the chopped coriander leaves and keep it aside.
• Take the required batter in a vessel and add the tempering and mix well.
• Add the required salt to the batter.
• Heat the paniyaram tava, Add a tsp of oil in all the holes.
• Add the batter in the holes.
• Fry them on both the sides slowly and keep turning until it is cooked on both the sides. 

Serve it with spicy chutney!

Guest Post #2 by Mrs.Sowmeya Swaminathan - Cauliflower Broccoli Fritters

Good morning and Happy monday friends! Here is the second entry for the guest post by Mrs.Sowmeya Swaminathan. She is making a new snack dish using cauliflower and broccoli.. I am very keen in trying this new dish.





About the guest :

Sowemya is a working mom from the middle east with a 7yr old son and a hubby who travels a lot. She loves reading , cooking and gardening. My balcony garden is my pride and joy apart from my kiddo, of course. She says, "This cauliflower and broccoli fritter is a very easy weeknight dinner or a lunch box snack. It is simple, easy to make and leaves a lot of space for improvisation which I love. And, it makes sure my family covers the basic food groups at one shot." 

She is one of my friends from a food group from facebook. i have admired her snack boxes or lunch box she packs for her kid.. Love it Sowmeya.. Thanks for your contribution in my guest post...

Coming to the rexipe :

She has a step by step photos for this dish.

Ingredients:

• Cauliflower florets, roughly chopped - 2 cups
• Broccoli florets, roughly chopped - 1 cup
• Red chilli garlic paste (I used this as I had it in my fridge, but you can substitute with grated garlic, red chilli powder or chopped jalapenos) - 2 -4 tsp
• Egg -1
• All purpose flour - 1 tbsp
• Corn flour - 1/4 tbsp 
• Any cheese (I used mozzerella, but feta or parmesan ) - 1 to 2 tsp
• Salt as required
• Oil - required for shallow frying

Method:

• Boil water in a large pan. Add the broccoli florets and cook till tender.
• Remove from heat and Strain the broccoli. Rinse with cold water to stop from over cooking the broccoli.

• Repeat for Cauliflower. Pat the veggies dry and mash a little bit. 

• Broccoli heads must be visible, but it should be mixable. Add the other ingredients one by one and give it a good stir.

• Heat a Heavy bottomed pan with oil. Take a tablespoon of batter and let it drop in the pan. It will look weird, but will stay together. 

• Cook on both sides till golden brown and serve hot. It can be served individually as well. 

This is a great way to make picky eaters try broccoli.  

Note by her:

• It can be made into a sandwich or use a tortilla base to roll it in a roll. 
• If I am making a roll, I use some coriander chutney as the spread. 
• The same method can be used for various veggies such as cabbage with spinach and potato, corn with potato etc. This can be made eggless by adding a softer cheese like feta or cream cheese. The spice quotient can be upto you too. incase using cabbage, I add grated ginger and spring onions for a chinese flavour.

Guest Post #1 by Mrs.Banumathi Balasubramnian - HSB Kurma. Hotel Saravana Bhavan Kurma

In this new year , I am very happy to post this guest post event in my blog. I have invited my blogger friends and non blogger friends to contribute recipe of their special food. Wishing all a very happy Pongal!

About the Guest :

Today's Guest is Mrs. Banumathi Balasubramanian. I call her aunty and very close to heart. She is such a sweet person who cares and simply love to cook varieties of food for her guests. I have had her food a couple of times. In short , I have named her Annalakshmi, one who never says no to cook and serve. She just loves to serve food. If I tell  about her cooking skills,It will go on and on., She is a retired person, a wonderful mom, MIL and grandma too.. I am her biggest fan for her mouthwatering dishes. Long live aunty and keep serving love and care through your food nd cooking. She has also inspired lot of people to cook and try on their hands.


Here is one of her most demanded  recipe HSB Kurma. the authentic Hotel Saravana Bhavan Kurma .

Ingredients :

• Assorted veggies (Beans , Carrot, Peas , Potato, Chayote, cauliflower)-  2-3 cups
• Onions - 3 finely chopped
• Green chillies - 2
• Tomatoes - 3 finely chopped
• Ginger garlic paste - 2 tsp
• Chilly powder - 1 tsp
• Coriander powder - 2 tsp
• Turmeric power - 1/2 tsp
• Salt - 1 tsp
• Thick curd - 3 tbsp
• Milk - 1 cup
• Cashews - 10
• Poppy seeds - 1 tsp 
• Coconut grated - 3 tbsp
• Oil - 2 tbsp
• Ghee - 1 tsp
• Garam masala -1 tsp
• Whole garam masala ( Bay leaf, cloves, cardamom , cinnamon stick)- 2 of each
• Coriander leaves - finely chopped

Method:

• Firstly soak the cashews in warm water and keep it aside.
• Take a pressure cooker and boil all the veggies except cauliflower by adding turmeric powder and little salt for 2 whistles. Boil the cauliflower separately in a vessel.
• Meanwhile, grind the soaked cashews with poppy seeds and 3 tbsp grated coconut into a fine paste.
• Heat another heavy bottomed vessel, add oil and ghee. Temper the whole garam masala.
• Add the chopped onions and green chillies, when the onions become translucent ,add ginger garlic paste to it.

• When the raw smell vanishes, add the chopped tomatoes to it. Continue to stir it till the oil separates.
• Now, add the boiled veggies, cauliflower . add all the powders chilly powder, coriander powder , turmeric powder and 1 tsp salt.
• Mix well gently and cook for a minute. Add the cashew coconut paste and allow it to boil for one more minute.
• Add the thick curd and milk. Stir nicely and allow it to boil. Add 1 tsp garam masala to the kurma and boil for a minute. 

Finally add the chopped coriander leaves.