BEETROOT HALWA

A Simple and easy Halwa/Dessert done using beetroot. Those who doesn't like beetroot in other forms, might like this dessert as it tastes delicious. This recipe doesn't require much ghee. It might be time consuming, about 40 minutes to prepare, but the end results is good.

INGREDIENTS:
Beetroot (grated) - 3 cups (heaped)
Milk - 2 cups
Sugar - 1 cup
Cardamom - 1/2 tsp
Cashew - 3
Badam - 3
Ghee - 3 tsp
Salt - a pinch

METHOD:
1. In a thick bottomed tawa, add a little ghee and roast the cut cashews and Badam and keep aside.
2. In the same pan, add a teaspoon of ghee, beetroot and stir for 3 to 4 minutes.

3. Boil milk in a pan and add to the beetroot and cook well till all the milk is absorbed. Stir at regular intervals to avoid burnt smell.
4. After the milk is fully absorbed, add sugar and cook well until the sugar gets blended with beetroot.

5. Add remaining ghee, roasted nuts and almonds, cardamom powder, a pinch of salt (to enhance sweetness)  and cook for another few minutes in low flame.
6. Tasty and delicious Beet root Halwa is ready.

Also, see for CARROT HALWA in this blog
 

PANEER BHURJI

This is a simple, easy North Indian dish, done using crumbled Paneer/Cottage cheese. It can be done in few minutes with minimal ingredients. A less spicy dish and apt for children.

INGREDIENTS: 
Crumbled Paneer - 1 cup
Onion - 2
Tomato - 2
Capsicum/Peas - 1/2 cup
Green chilly - 1
Crushed Ginger garlic - 1 tsp
Red chilly - Powder - 3/4 tsp
Garam masala - 1/2 tsp
Coriander leaves - 1/2 handful
Cumin - 1/2 tsp
Oil - 2 tsp
Ghee - 1 tsp
Salt

METHOD:
1. In a thick bottomed tawa, heat oil and ghee, add cumin and allow it to sizzle.
2. Add finely chopped onions, slit green chilly and stir well until the onion turns transparent.

3. Add finely chopped tomatoes, capsicum and crushed ginger garlic and saute well for few minutes in medium flame till the tomatoes turn mushy.
4. Add little salt and cover the lid of the tawa to fasten the cooking.
5. Add red chilly powder, garam masala, required salt and stir well. Sprinkle some water, cook on medium flame until the raw smell goes off.

6. Add  crumbled paneer, coriander leaves, little water stir, for a minute and switch off the flame. Taste for salt and spice.
7. Tasty Paneer bhurji is ready to be served with roti, naan, bread etc.,
8. Paneer Masal Dosa, popular in restaurants now,  can be done by stuffing Paneer bhurji in dosa.

 


 

CORIANDER CHUTNEY

This is a Simple, Hotel style and appetizing chutney which goes well with South Indian Tiffin items. It can also be used as a bread spread. Coriander contains a lot of anti oxidants and people with less appetite can consume coriander regularly.

INGREDIENTS:
Coriander - 1 bunch
Broken channa dhal/Udaitha kadalai - 1/2 cup
Coconut - 1/4 cup
Green chilly - 3 or 4
Tamarind - small gooseberry size
Jaggery - 1/4 tsp
Salt

For Seasoning
Mustard - 1/4 tsp
Urad dhal - 1/4 tsp
Cumin - 1/4 tsp
Curry leaves - 1 leaflet
Asafoetida/ Hing - 1/4 tsp
Oil - 1 tsp

METHOD:
1. Heat a pan, saute washed and cleaned coriander leaves for 2 minutes. No need to cook well.
2. In a mixer add all the ingredients except the seasoning ingredients and grind to a fine paste. Taste for salt and spice. If needed add more and grind again
3. Transfer contents of the mixer to a bowl.
4. Heat oil in a pan, add mustard, cumin after it splutters add urad dhal and saute till it becomes golden brown. Add curry leaves and asafoetida. Stir well and pour over the chutney.
5. Tasty Coriander chutney is ready.

 

MORKUZHAMBU / BUTTERMILK KOZHUMBU

 We usually prepare kozhambu using toor dhal, moong dhal etc., but this is done using curd or buttermilk. When there is left over curd, this kozhumbu can be prepared.

INGREDIENTS:
Lady's finger - 100g
Curd  - 1 cup
Turmeric - 1/4 tsp
Salt

To grind
Coriander seeds - 3 tsp
Toor dhal - 1 & 1/2 tsp
Pepper corn - 6
Cumin - 1 tsp
Fenugreek - 1/4 tsp
Red chilly - 2

For Seasoning
Mustard - 1/4 tsp
Cumin - 1/4 tsp
Red chilly - 1
Curry leaves - 1 leaflet
Asafoetida - 1/2 tsp
Oil - 1 tsp 

METHOD:
1. Soak all the ingredients given to grind for 30 minutes and grind to paste and keep aside. Whip curd along with turmeric in a mixer and keep aside.
2. Heat 1/2 tsp oil in a pan, and saute chopped lady's finger until it is cooked well, on medium flame. Add little salt to fasten cooking.
3. When the lady's finger is fully cooked, add the paste and whipped curd, mix well and allow to boil and add required salt.
4. After it starts boiling switch off the flame immediately.
5. In a pan add remaining oil, add mustard, cumin after it splutters add fenugreek, curry leaves and red chilly pieces, asafoetia and add to the morkuzhambu.
6. Tasty Morkuzhambu is ready to be served with rice.

Note:

• Instead of lady's finger, vegetables like white pumpkin, brinjal etc can be used.
• Garlic or onion can be used instead of vegetables.
• Left over Medhu vadas can be added after making the kozhumbu, it is called vada morkuzhumbu.
• Red chilly can be increased according to individual taste.

TIPS:- Remedy for Cough and Cold...( for children aged 2 and above)

The following are the some of the methods that I follow for my kids, when they suffer from Cough, Cold and Running nose. Avoid using regular Sugar. Palm sugar is good for health.

MEDICINAL VALUES:-

Ajwain Seeds, acts as an Expectorant.

Cumin Seeds, rich in Vitamin A &  Vitamin C. It improves digestion and immunity.

Honey contains flavonoids & antioxidants. It acts as a cough suppressant.

Palm  Sugar cures sore throat.

Black-pepper ( or Milagu in Tamil) often referred as "King Of Spices". It is a traditional Ayurvedic medicine to respiratory congestion, helping to expectorate and dry up mucus membranes.

Turmeric Powder, rich in Curcumin . It has powerful anti-inflammatory effects and is a very strong antioxidant.



(1) Honey water:-

Honey = 1 tsp

Warm water = 5 ml

In a small cup, take a tsp of honey, add 5 ml warm water and mix it.
Prepare this honey water, when needed. It improves bowel movement. So it is advised to try once a day and increase later.

Dosage = Three times , Morning- Noon-Evening.


(2) Ajwain- Cumin Water:- 

Ajwain Seeds/Omam = 1 tsp
Cumin / Jeeragam = 1 tsp
Water = 100 ml (1 cup )
Palm Sugar = 1 & half tsp
Boiled Milk = 75 ml

Boil the water in a pan and add Ajwain seeds ( or Omam in Tamil ) & cumin together. Add palm sugar to it. When the water starts boiling in rolling condition, Cover with lid and let it boil for 10 mins in low flame. When the water reaches room temperature, filter it, and mix with a cup of boiled milk. Prepare this Ajwain-Cumin water, when needed.

Dosage:- Preferably morning and evening.


(3) Turmeric-Black pepper water:- 
Turmeric powder = 1/4 tsp

Black pepper powder = 1/4 tsp

Boiled Milk = 100 ml

Palm Sugar = 1 tsp

Water = 50 ml

Boil the water and add turmeric powder, black pepper powder, palm sugar, cover with lid and let it boil for 5 mins in low flame. When it reaches room temperature, mix it with milk. 

Dosage:- Once , Preferably night.

(4) Ginger- Honey Kashayam/Syrup:-

Grated Ginger = 2 tsp

Water = 100 ml
Honey = 2 tsp

Boil water in a pan and add grated ginger. When the water starts boiling in rolling condition, cover it with lid and let it boil in sim/low for 10 mins. When the water reaches room temperature, filter it, and mix it with honey. It can be taken immediately. 

Dosage :- Once a day

30 ml for adults, 20 ml for Children aged 6 & above, 10 to 15 ml for kids aged 2 to 6.

(5) Ajwain leaves-Cumin seeds-Palm Sugar Kashayam /Syrup:-

Ajwain leaves = 15 leaves

Cumin Seeds = 1 tsp

Palm Sugar = 2 tsp

Water = 100 ml

In a mixer, using little water, Grind the ajwain leaves to a fine paste. Remove this paste from the jar.

Boil water in a sauce pan, add cumin seeds, palm sugar and ajwain leaves paste. Cover it with lid and allow it to boil for  7  to 10 mins. When it reaches room temperature, it can be taken immediately. 

Dosage :- 20 ml for Children aged 6 & above, 10 to 15 ml for kids aged 2 to 6.

Adults can have the raw leaves as it is.

MILK KESARI

This is one of the Simplest Sweet which can be done in minutes. Adding milk gives a different taste to the recipe.

INGREDIENTS:

Rava - 1 cup
Milk - 1 & 1/2 cup
Water - 1 cup 
Sugar - 1 & 1/2 cup
Cardamom - 1/2 tsp
Cashew - 10
Salt - a pinch
Ghee - 3 tsp
Oil - 3 tsp

METHOD:
1. In a thick bottomed tawa, heat ghee and roast the cashews till golden brown and keep aside.
2. In the same tawa, add oil and roast the rava in low flame.
3. In a pan, add milk and water and allow to boil.
4. After it starts boiling, add to rava little by little mixing with a ladle simultaneously to avoid lumps. Add a pinch of salt, mix well and lower the flame and close with a lid. Stir in intervals so that the rava is cooked well and absorbs fully.
5. Add sugar and mix well in medium flame. In minutes, sugar will be absorbed.
6. Add cardamom and roasted cashews and mix well and switch off the flame.
7. Tasty and grainy Milk Kesari is ready to be served with melted ghee as topping.
 

PULIYODHARAI / PULI SADAM / TAMARIND RICE

This receipe is famous among South Indian. In Temples, it is one of the Naivedhiyam to Gods.

PULIYODHARAI

INGREDIENTS:-

Cooked rice - 1 cup

Pulikachal rice mix = 1 tbsp ( for Pulikachal mix click here )

Gingelly oil / sesame oil = 1 tsp

METHOD:-

Mix gently all the ingredients. The rice should not be hot while mixing.

PULIKACHAL RICE MIX

It is a instant rice mix. We can prepare in larger quantity and refrigerate and store for a month. Moreover, it is homemade.

I prepared this recipe for 20 people.

INGREDIENTS:-

Tamarind = 150 gms

Dry Red Chilly = 12

Roasted Groundnuts = 300 gms

Mustard Seeds = 2 tbsp

Cumin Seeds = 1 tbsp

Fenugreek Seeds = 50 gms

Coriander seeds = 50 gms

Broken Channa dal/ Kadalai paruppu = 50 gms

Urid Dal / Ulutham paruppu = 50 gms

Black pepper powder = 3 tbsp

Turmeric powder = 1 tsp

Asafoetida = 1 tbsp

Curry leaves =  one handful

Oil = 7 to 8 tablespoon

Jaggery = 1 tbsp

Water = 300 ml

SETTING THINGS READY:-

(1) Soak Tamarind in  300 ml hot water for 1 hour. After 1 hour, squeeze the tamarind and extract the juice. Now add 200 ml water to the squeezed tamarind and extract the juice and add it to the first extract. (The squeezed tamarind should not contain any juice).

(2) In the meantime, heat a kadai, Dry roast the Groundnut, and remove the skin. Set aside the roasted groundnut.

(3) In the same kadai, dry roast the coriander seeds till a nice aroma comes. Set aside. Make a powder when it is cools down. 

(4) Now, for dry roasting fenugreek, the kadai should be hot. Add the fenugreek and roast it. When it splutters or when the colour of the fenugreek changes, immediately transfer it to plate and let it cool down.  Make a powder.

DIRECTIONS TO PREPARE THE MIX:-

Heat a non-stick kadai (or thick bottomed), and add 7 tbsp of oil. Add Mustard seeds, when it splutters, add cumin seeds, broken channa dal, urid dal and Red chillies. When the dals, slightly changes the colour, add Asafoetida and chopped curry leaves.

Add the Dry roasted groundnuts, and saute for 2 minutes. Now add 3 tbsp of coriander powder, 2 tbsp of black pepper powder and 1 tbsp of fenugreek powder, mix well and saute for a minute.  Add salt ( i added 3 tsp of salt) to taste.

Now, add the tamarind juice and allow it to boil for 10 mins in medium flame. Stir in between. The correct stage to switch off the flame is, when the oil oozes out of the tamarind mixture. Add jaggery and mix together. 

When it is completely cools down, store it in a air tight container and Refrigerate it.

NOTE:-

1 tbsp = 15 grams

1 tsp = 5 grams

The remaining fenugreek and coriander powder can be used in other receipes.

SHAHI PANEER

"Shahi" means royal. As its name suggests, this is a Mughlai royal dish made with cashews, almonds, spices, yogurt and saffron along with Paneer. It is a semi sweetened gravy, using less spices, aromatic & creamy. Here, I have prepared a white gravy, just to differentiate from other Paneer dishes. 

INGREDIENTS:
Paneer cubes - 1 cup
Tomato - 1/2
Kasuri methi - 1/2 tsp
Yogurt/Curd - 1/2 cup 
Coriander leaves - little (optional)
Ghee - 2 tsp
Oil - 2 tsp 
Sugar - 1 tsp

To grind
Onion -2
Ginger - 1 inch stick
Garlic pods - 3 
Cloves - 2
Cinnamon - 1
Fennel/Sombu - 1/2 tsp
Poppy seeds/Kasakasa - 1/2 tsp
Coriander seeds - 1 tsp
Cashew - 5
Badam - 5 
Green chilly - 2
Saffron - 5 strands

METHOD:

1. Soak all the ingredients given to paste for few minutes, after partly dry roasting cloves, cinnamon, fennel, poppy seeds & coriander seeds. Grind to fine paste along with ginger, garlic, a green chilly, cashew, badam and saffron and keep aside.

2. In a pan, boil water, add chopped onions and close the lid. After it cools, grind to paste. Do no throw away the water, it can be used while preparing gravy. 

3. In a thick bottomed tawa, heat ghee and oil, add the onion paste and cook well until raw smell goes off.
4. Add finely chopped tomato, a slit green chilly, a pinch of salt and stir well.
5. Add the paste and cook on medium flame till oil leaves the sides.
6. Add chopped Paneer cubes, onion stock (water used for blanching onion), mix well and lower the flame and close the lid. Allow to cook for 5 minutes.

7. When the gravy is fully cooked, add whipped yogurt, sugar and kasuri methi, stir well and switch off the flame. Add coriander leaves if preferred.
8. Tasty and Semi sweetened Shahi Paneer is ready to be served with Naan, Chappathi, Roti, Rice, Pulav etc.

Note: 

• Instead of green chillies, red chilly powder can be used.
• If tangy taste of tomato is preferred, yogurt can be avoided and a whole tomato can be used.
• Tomato puree can be used along with onion paste, here chopped tomato is used to avoid colouration due to tomato, resulting a white gravy.  

  
 

BRINJAL KARA KUZHUMBU/ KATHIRIKKAI KARA KUZHUMBU

INGREDIENTS:
Brinjal - 100g
Shallots - 10
Garlic cloves - 10
Tomato - 1 (small)
Tamarind - gooseberry size
Sambar powder - 1&1/2 tsp
Turmeric powder - 1/4 tsp
Jaggery - 1/2 tsp
Coconut milk - 1/4 cup(using 1/2 cup grated coconut)
Salt

To grind
Coriander seeds - 2 tsp
Bengal gram - 2 tsp
Toor dhal - 2 tsp
Red chilly - 1
Poppy seeds - 1/4 tsp

For Seasoning
Mustard - 1/4 tsp
Cumin - 1/4 tsp
Fenugreek - 1/4 tsp
Curry leaves - 1 leaflet 
Gingelly oil - 3 tsp
Asafoetida - 1/2 tsp

METHOD:
1. Dry roast all the ingredients given to grind, allow to cool and make a paste.
2. In a tawa, heat oil, add mustard and cumin. After it splutters add fenugreek, curry leaves and asafoetida.
3. Add shallots/small onions, garlic and saute well till the onions turns transparent.
4. Add chopped brinjal and tomato and stir well till the brinjal is half cooked and the tomato turns juicy. Add a pinch of salt to fasten cooking.
5. In a bowl, extract 1/2 cup tamarind juice , mix sambar powder, tumeric, salt and add to the veggies and allow to boil and cook on medium flame till the raw smell goes off. 
6. Add the paste and cook for a few minutes. Add water if the gravy is thick.
7. Add coconut milk, jaggery, mix well and switch off the flame. Taste for salt. Do not over boil after adding coconut milk.
8. Tasty Brinjal kara kuzhumbu is ready to be served with Hot rice.

Note:

• Instead of coconut milk, 1/4 cup grated coconut can be added along with the ingredients given to grind. 
• If coconut is to be avoided, lessen the sambar powder accordingly.