Wednesday, April 30, 2014

Ragi Ganji | Finger Millet Porridge


Ragi Ganji is the most healthiest drink of all due to its immense health benefits. This drink can be given to all age groups. Ragi is a good source of calcium and that's why it is given to toddlers to strengthen bones. 

Ragi ganji is usually served for breakfast. Ragi contains an amino acid called tryptophan, it reduces appetite which is good for weight loss. Ragi is low in glycemic response, which good for diabetic patients.

For me, this is a re-energizing drink after morning workout. Initially, I was skeptical of having this drink, but after my mother-in-law showed me how to prepare this rejuvenating drink; it tasted simply great!!




Ingredients

1 cup Ragi Flour
1/2 cup Milk
1 tsp Sugar
Pinch of Salt
3-4 cups of water


Method

  • Mix ragi flour and water in a pot and bring it boil while stirring frequently. As it starts to thicken, add sugar, salt and water to adjust the level of thickness. About 10 minutes on medium heat
  • The ragi flour color starts to deepen while it cooks. Add milk and stir well. Boil for another 2-3 minutes
  • Serve hot with chopped nuts on top

Wednesday, April 23, 2014

Oats Ganji |Oats Porridge


Start your day with Oats porridge. Enjoy this hearty low calorie breakfast which helps to reduce blood sugar level, reduces risk of diabetes, removes bad cholesterol; and protects against heart disease and cancer.

Ingredients

1 Cup Oats
500 ml Water
1/2 tsp Salt

Method

  • Mix together water and oats. Bring it to boil while stirring occasionally. Adjust  the thickness by adding water
  • Season it with salt
  • Serve hot

Tuesday, April 22, 2014

Vankaya Pulusu | Tangy Brinjal Curry


Vankaya Pulusu -  truly and Andhra delight !! 
Spicy and tangy brinjal curry is infused with bold flavors of pepper, tamarind pulp, onions and garlic  which is cooked with brinjals and tomatoes.  This is a good home cooking recipe made in just 35 minutes

I really enjoyed this tasty dish. My in-laws are in town for a vacation and everyday my mother-in-law is teaching me a new recipe. I adore my in-law' s cooking techniques and usage of spices which are freshly prepared. Vankaya pulusu is new to me, I just relished its magnificent flavors of both spicy and tangy.  


Prep Time- 10 minutes
Cooking time - 30 minutes


Ingredients

1/2 kg Purple Brinjals, cubed
1 Tomato, finely chopped
1 tsp Chili-Coriander powder
1/4 tsp Turmeric powder
1/2 cup of Tamarind extract
Salt

For Spice powder
2 tsp Bengal gram
1/2 tsp Pepper

For Masala
1 Onion, cubed
4 Garlic cloves

For seasoning
4 tsp Oil
1/2 tsp Mustard seeds
1/4 tsp Fenugreek seeds
1/2 tsp Cumin seeds

Method

  • Roast bengal gram and pepper. After it cools, make a smooth powder (Spice powder)
  • Make a coarse paste of onion and garlic
  • Heat oil in a pan, add all the ingredients listed under seasoning
  • When oil starts to sizzle, add brinjal and onion-garlic paste. Saute for 5-10 minutes 
  • Add tamarind pulp, tomato, chili-coriander powder and turmeric powder. Add water to adjust thickness. Simmer for 5-10 minutes
  • Add the freshly prepared spice powder and cook for another 5 minutes
  • Serve hot with steamed rice

Mushroom Thokku


Thokku is a  typical South Indian semi gravy recipe which involves slow cooking of vegetables until they are completely cooked and oil separates out from rest of the ingredients. 
Mushroom thokku is a delicious and a wonderful combination of mushrooms and tomatoes cooked with fennel, chili powder and garlic. This delicacy served with hot rice or chapathi. 

Cooking+ Preptime : 30 min

Ingredients

250 gms Mushrooms, cubed
1 Onion, finely chopped
1 Tomato, finely chopped
1 tsp Ginger-garlic paste
4 tsp Oil
1 tsp Mustard seeds
1/2 tsp fennel seeds
1/4 tsp Turmeric powder
1 tsp Chili powder 
1/4 tsp Coriander powder 
Salt
Handful of cilantro

Method


  • Heat oil in a pan until smoky. Add mustard seeds and fennel seeds. When it starts to crackle, add onions until it turns transparent

  • Then add mushrooms and mix well. Cook for 5 min
  • Next add tomatoes and cook for 5 minutes
  • Next, add ginger-garlic paste, turmeric powder, coriander powder, chili powder. Stir for few seconds 
  • Season it with salt , cook until thokku thickens and oil separates out from rest of the ingredients in about 5 minutes. Top it with cilantro and serve hot

Friday, April 11, 2014

Thayir Semiya


Thayir Semiya recipe is very close to my heart. Thayir Sadham otherwise called curd rice is a typical South Indian recipe which has so many dimensions and variations. Well, Thayir semiya is one of them. 

I always plan the menu ahead of time. But, there are certain days  I want to be away from kitchen or even those days where I haven't planned the menu. Thayir Sadham comes in handy!! Both me and PG enjoy this delicious food. And its a great recipe for a lunch box menu.

The recipe itself is very simple, composed of cooked roasted semiya which is seasoned with mustard seeds, bengal gram, curry leaves, lots of fresh ginger, green chilies and yogurt.

Cooking time: 20min | Serves: 3


Ingredients

2 cups Semiya (vermicelli)
3 Cups of water
1 tsp Grated Ginger
2 Green Chilies, finely chopped
Few sprigs of Cilantro, finely chopped
Salt

For Seasoning:
2 tsp Oil
1 tsp Mustard seeds
1 tsp Bengal gram
Few springs of Curry leaves
2 Red Chilies (optional)

Method

  • On a preheated sauce pan, roast semiya until it turns light brown. Set aside

  • In the same pan, boil water and season it with salt
  • Add semiya and stir well. Cover the dish. Cook for 8-10 min until semiya is cooked and water is completely absorbed. Let is cool

  • Heat oil in a pan. When it turn smoky add mustard seeds, bengal gram, curry leaves and red chilies. Pour the seasoning on top of semiya

  • Add yogurt, ginger, cilantro and chilies. Mix well
  • Chill or serve as needed

Note-
Use a fork to separate semiya. When the semiya is warm, they easily seperate

You may also like :
Thayir Sadham
Thayir Oats

Thursday, April 10, 2014

Egg Drop Soup


Egg drop soup is my Asian favorite soup. I order this soup all the time when I visit a Chinese restaurant. When  I wanted to make this recipe at home, I was surprised to find what the base ingredients were; to make this delicious soup.

3 main ingredients to make this soup are chicken stock, eggs and soy sauce. Additionally ginger/garlic,  spring onions and corn starch can be added. It takes only 15 min to make this soup.



Ingredients

4 cups of Chicken stock
2 Eggs
1 tsp Sesame seed oil
1 clove of Garlic, minced
1/2 tsp Soy sauce
1 tsp Corn Starch
Few sprigs of Green onions/cilantro
Salt
Pepper

Method

  • On a preheated large pot, heat oil. When it turns smoky, add garlic. Then add chicken stock and bring it boil

  • In the meantime, mix corn starch and soy sauce in water without forming lumps. Add this mixture to the boiling chicken stock

  • beat egg in a bowl and set aside

  • Now reduce the heat and stir the soup using a ladle to form whirlpool. Slowly pour the eggs to create egg ribbons. Cook for 1 minute

  • Turn off the heat. Season with salt and pepper. Garnish with spring onions/cilantro
  • Serve immediately





Wednesday, April 9, 2014

Majjige Neeru | Spiced ButterMilk | Masala Majjige


"Majjige Neeru" or "Spiced Buttermilk" is a traditional beverage made during festivals especially for Sri Rama Navami festival, celebrating the birth of Lord Rama. It is also a summer refreshing drink. It helps to cool off body on a hot sunny day.

I learnt this recipe at my maternal grandparents house where I spent my summer vacations here. Me and my cousins used to help our mothers in kitchen in making lemonade and buttermilk in mid mornings. We learnt how to make butter and buttermilk in traditional way using rope and a butter churner tied to a pole. I miss those days, just leave behind our memories. 

The recipe is simple and very easy.


Ingredients

1 cup yogurt
2 cups water
1 Green Chili, minced
1 sprig of Curry leaves
1 sprig of Cilantro
1 small piece of Ginger, grated
1/2 tsp Salt

Method

Method 1 -
  • In a pot , mix water and yogurt. Use a butter churner to churn. Churn for 2- 5 minutes
  • Crush green chili, curry leaves, cilantro, & ginger. Add it to the buttle milk. Adjust salt as per taste and mix well
  • Strain the butter milk and discard if any thing is left in strainer
  • Refrigerated for 1 hour. Serve chilled
or

Method 2-
  • In a blender, add water, yogurt, green chili, curry leaves, cilantro, ginger, cumin seeds and salt. Blend for 1 or 2 pulses
  • Strain the butter milk and discard if any thing is left in strainer
  • Refrigerated for 1 hour. Serve chilled

Panaka | Panakam | Panangam


"Panaka | Panakam | Panangam" is a sweet drink prepared on Sri Rama Navami festival. Sri Rama Navami is a Hindu festival celebrating the birth of Lord Rama. This festival is celebrated on 9th day of Chaitra month according to Hindu calendar. 

 It is also a summer beverage made with jaggery, pepper, cardamom and lemon.



Ingredients

3 cups water
6 tsp Jaggery | Gur | Brown sugar
1/4 tsp Cardamon
Pinch of pepper powder (optional)
3 Lemons
1/4 tsp Ginger Powder

Method

  • In a pot, mix water, jaggery, cardamom, pepper powder, ginger and juice of 3 lemons. Stir until jaggery completely dissolves
  • Refrigerate for 1/2 hour and serve cold

Tuesday, April 8, 2014

Lemon Rice | Chitranna


An age old recipe from South India, yet enjoyed by people from different age groups. Its the most commonly served temple prasadham, to festival, breakfast and lunch box recipes. 

My love for this recipe is so immense that I want to share this recipe to everyone. Lemon rice used to be my lunch box recipe atleast once a week until I graduated. And the joy cannot be expressed when I used to shared my food with the friends @ lunch time ....

A very simple seasoning comprising of oil, mustard seeds, bengal gram, peanuts, curry leaves, onions, turmeric and lemon juice is integrated with warm white rice. A dash of lemon juice and turmeric highlights this  lemon rice recipe and to add a little crunch peanuts and channa dal are incorporated.



Ingredients

2 Cups of Rice
1 Lemon
Few sprigs of Cilantro, finely chopped (optional)

For seasoning
4 tsp Oil
1 tsp Mustard seeds
1 tsp Bengal gram
4 tsp Peanuts
2 sprigs of Curry leaves
5-6 Green Chilies, finely chopped
1 small onion, finely chopped 
1/4 tsp Turmeric powder

Method

  • Cook rice with 4 cups of water. Allow rice to cool and separate the rice using a fork or ladle
  • In a sauce pan, heat oil. When it is smoky, add mustard seeds, bengal gram & peanuts. Saute until it turns light brown
  • Then add curry leaves and green chilies. Give it a little stir
  • Add onions. Saute until it turns transparent. Then add turmeric powder. Stir for few seconds. Pour this seasoning on top of freshly prepared rice
  • Squeeze lemon juice and add cilantro. Adjust salt as per taste. Mix well
  • Serve immediately

Thursday, April 3, 2014

Carrot - Celery Juice


An amazing weight loss recipe to start in morning. Its not only nutritious but also delicious. 
When I was watching a show in food channel, the chef mentioned that 24 stalks of celery is equivalent to 200 calories. This stuck me up to make this juice recipe with 2 ingredients.

Ingredients

2 Carrots, finely chopped
2 Stalks of Celery, cut into squares
Orange Juice, (as needed)

Method

  • Puree carrots first in a electric blender or a food processor. Then add celery and puree
  • Add orange juice to adjust thickness
  • Chill until needed
Also, check for more juicing recipes - Kale - Carrot Juice

Wednesday, April 2, 2014

Pudina Chicken Fry | Mint Chicken Fry


Chicken is slow cooked in mint puree until it is juicy and tender. This recipe has bursting flavors of mint, cinnamon, cloves, green chilies, onion, ginger and garlic.

Pudina chicken fry is refreshing with flavors and is fried succulent to perfection. 


Ingredients

1 Kg Chicken, cut into bite sized pieces 
1 Onion, thinly sliced
2-3 sprigs of Curry leaves
1/4 tsp Turmeric powder
1/2 tsp Pepper powder
4 tsp Coriander powder
4 tsp oil

For Masala - 
1 Large bunch of Mint (pudina)
8 - 10 Green Chilies
2 Medium sized onion, cubed
1 Cinnamon stick
4 Cloves
1 inch piece of Ginger
4 Garlic cloves
1/2 tsp Fennel seeds

Method

  • In a heavy bottomed dish, heat oil. Add onions, curry leaves; and saute until it is transparent

  • Add turmeric powder,  and pepper powder
  • Add Chicken and mix well

  • Make puree of all the ingredients listed under Masala

  • Return the masala to the dish and add coriander powder. Mix well until masala is coated over chicken.  Cover the dish and cook in low heat for 30 min. Adjust salt as per taste and cook for another 30 minutes

  • Serve hot with rice or roti