Yellow Peas Rice

Yellow peas are also known as matar or white vatana.

Whole Yellow Peas are part of the legume family. Whole Peas are about 1/4 of an inch wide and pale yellow in color. Whole Dried Peas have a history going back some 10,000 years.

Dried peas, a small but nutritionally mighty member of the legume family, are a very good source of cholesterol-lowering fiber. Not only can dried peas help lower cholesterol, they are also of special benefit in managing blood-sugar disorders since their high fiber content prevents blood sugar levels from rising rapidly after a meal.

Today I have made a rice dish using yellow peas. This is very ideal for packed lunches as it rich in protein. I have also added methi leaves to make it more balanced and a complete meal:)

 
Ingredients

Yellow peas - 1 cup

Basmati rice - 1 cup

Onions - 2

Tomatoes - 2

Chopped methi leaves - 1 cup

Ghee - 1 tbsp

Red chilli powder- 1 tsp

Turmeric powder- 1/2 tsp

Coriander powder( dhania) -2 tsps

Garam masala powder- 1/2 tsp

Dry mango powder ( amchur)- 1/2 tsp

Cumin seeds ( jeera) - 1 tsp

Salt to taste

Method

Wash and soak yellow peas overnight or 8-10 hours.

Drain the peas well, add fresh water and little salt and pressure cook for 4-5 whistles. It should be just cooked ( if you press with your finger, it should break) and should not become mushy. Drain the cooked peas and keep it aside. Reserve the drained water.

 
Wash and soak rice for 10-15 mins.

Peel, wash and chop onions.

Wash and chop tomatoes.

Wash the chopped methi leaves well.

Heat ghee in a heavy bottom pan. Add the cumin seeds. When it starts spluttering, add chopped onions. Sauté till it turns pale. Add the chopped tomatoes and methi leaves. Sauté for few mins and then add red chilli powder, turmeric powder, coriander powder, dry mango powder and garam masala.

 
Sauté for few mins and then add the drained peas. Drain and add the rice and mix well.

To the reserved drained water, add some more fresh water to make it as 2 cups of water.

 

Add this water to the rice and salt to taste. Mix well. When the water starts to boil, close the pan, reduce the flame and cook till the rice becomes soft and dry.

 

Fluff the rice gently. Garnish with chopped coriander leaves and serve with raita and papad or chips:)

 
 

Stuffed Snake Gourd in Spicy Yogurt Gravy

Snake gourd is called as pudalangai in Tamil and chichinda in Hindi. It's a very healthy vegetable but not a popular one.

Snake gourd is very high in water content and has a cooling effect on the body, hence it helps in handling the summer heat.

Snake gourd is low in calories, fat-free, and good to include in weight-loss diets.

Even diabetics can include safely to reduce weight by getting enough nutrition.

It is rich in fiber to keep your digestive system healthy, wards off constipation with ease.

Fresh leaves juice are strongly laxative in effect to treat children who are suffering from constipation.

Snake gourd is good in source of minerals and vitamin contents like calcium, iron, phosphorus and substantial amount of carotene, traces of riboflavin, thiamine and niacin.

Fresh leaves juice are useful in treating heart disorders like irregular heartbeat and heart pain.

Snake gourd leaves juice is very effective in treating dandruff and alopecia (- a hair fall problem that could lead to partial or complete baldness). The juice should be massaged into the scalp. This is an easy home remedy for dandruff.

Today, I have created a very different and an interesting recipe with this healthy and humble vegetable.

I wanted to make stuffed snake gourd. I decided to use chana dal as the basic ingredient for stuffing. As I started with the initial preparation, the recipe just fell in place. It was really fun making this recipe and when the result was as exactly as I had visualised it, I was so happy. I have no words to explain the joy I felt at that time :)

 

Ingredients

For the stuffing

------------------

Chana dal ( bengal gram/ kadalai paruppu) - 1/2 cup

Red chillies - 2- 3

Aniseed ( saunf/ sombu) - 1/2 tsp

Hing - 2 pinches

Salt to taste

Oil - 2 tsps

Finely chopped onions - 1/4th cup

Snake gourd - 2 small sized

For the gravy

---------------

Onion - 1

Tomatoes - 3 medium sized

Garlic - 4-5 cloves

Grated coconut - 2 tbsps

Red chilli powder - 1 tsp

Kashmiri red chilli powder- 1/2 tsp

Coriander powder - 2 tsps

Turmeric powder - 1/2 tsp

Yogurt - 11/2 cups

Salt to taste

Sugar - 1 tsp

Oil- 2 tsps

Mustard - 1 tsp

Cumin seeds ( jeera) - 1/2 tsp

Fenugreek seeds( methi/ vendhayam)- 1/2 tsp

Curry leaves - few

Chopped coriander leaves - 1 tbsp

Methods

For the stuffing

------------------

Wash and soak chana dal for 1-2 hrs.

Drain completely. Add red chillies, aniseeds, hing and salt to taste. Grind this to a coarse paste.

 

Heat 2 tsps of oil in a pan. Add the finely chopped onions. Sauté till it turns pale and then add the ground paste. Mix well and cook till the dal is cooked ( when you touch the dal, it should not be sticky).

 
Wash the snake gourds well. Cut off the ends and discard. Cut the gourds into 3 inch sized pieces. Scoop out the seeds.

Fill each piece with the stuffing and pack it tightly.

Steam the gourds till it becomes soft.

Cool and cut into roundels.

 

For the gravy

----------------

Peel, wash and chop onion and garlic cloves.

Wash and chop tomatoes.

Grind the chopped onion, garlic and tomatoes along with coconut to a smooth paste.

 
Sauté again for few mins and then add turmeric powder, red chilli powder, coriander powder, kashmiri red chilli powder, sugar and salt to taste. Mix well and cook till oil starts floating on top.

 
Beat the yogurt well( there should be no lumps at all) and add to the gravy. Mix well. When it starts simmering, add the stuffed snake gourds and let it cook on s medium flame for 10-12 mins.

  


Transfer to a serving dish, drizzle some beaten yogurt over it. Garnish with chopped coriander leaves and serve hot with roti or rice:)

  
 

Peanuts and Papad Chat

Yesterday, I had gone for a birthday party of one of my school senior. Had a very good time in the party. Food was also very good. There they had served this interesting starter. 

It was very tasty, healthy and light too unlike the usual fried snacks. It was very easy to guess the ingredients while eating it. Couldn't wait to try it at home. And it is made with the ingredients that are usually available in most of our kitchens.

My daughter is studying hard for her school test. So, made this as a evening for her. Since it is a protein rich snack, it will give a instant boost to her energy :) She really like it. Hope you all would like it too:)

  

Ingredients

Roasted peanuts- 1 cup

Finely chopped onions- 1 cup

Grated carrots - 1/4th cup

Roasted papad - 2

Lemon juice - 1-2 tsps

Chopped green chillies - 2 tsps

Red chilli powder - 1/4th tsp

Chat masala powder - 1/2 tsp

Chopped coriander leaves- 2 tbsps

Salt to taste.

Lemon slices - few

Method

Crush the roasted papad. In a large mixing bowl, add all the ingredients and mix well.

Serve immediately garnished with chopped coriander leaves, lemon slices and some papad :)

   
 

Moru Moru Dosa

It will be very rare to find a South Indian who will not like dosa. And am certainly not an exception. I can have dosa for any meal. 

I specially love crispy ( moru moru) dosas. 

Today morning I made moru moru dosas ( moru moru is a Tamil word for crispness).  It always gives me a great joy to make and of course eat crisp, melt in mouth dosas. 

Sharing with you all a fool proof recipe to make restaurant style crispy dosas. Hope you all would like it too:)

  

Ingredients

Raw rice - 1 cup

Boiled rice ( idli rice) - 1 cup

Whole urad dal ( ullundhu) - 1/2 cup

Fenugreek seeds ( methi/ Vendhayam)- 1 tsp

Salt to taste

Sesame oil - as much required to make dosa

Method

Wash and soak both the rice, urad dal and fenugreek seeds together for 2-3 hours.

Grind to a smooth batter. Add salt and mix well. Leave the batter overnight or 10-12 hrs to ferment.

  
Before making the dosa, mix the batter well. It should be in easy pouring consistency. If the batter is very thick, add required water and mix well.

Heat a tawa. Brush it with oil. Reduce the flame. Pour a ladle full of batter in the centre of the tawa and spread it uniformly with the back of the ladle to a thin circle ( or oval shape). Drizzle sesame oil all around the dosa. 

  
Increase the flame and cook till both sides turn golden. 

  
Serve the dosa hot with sambar and chutney:)

   
 

Vendhaya Khuzhambu

Fenugreek seeds are called as vendhayam in Tamil and methi in Hindi.
Fenugreek seeds and leaves are strongly aromatic and full of flavour. Though seeds are bitter, it loses the bitterness on roasting slightly. 

They are rich in vitamin B, folic acid, vitamin A and C and very rich source of minerals like iron, calcium, potassium, zinc, manganese and magnesium. Leaves are rich source of vitamin K.

 Fenugreek seeds are rich in vitamin E and are added as preservatives in pickles.

 Dried leaves of the fenugreek are used for flavoring meat, fish and vegetable dishes.

Herbal tea made with fenugreek, lemon and honey is traditionally used as remedy for fevers.

This is a very different and an interesting recipe. The bitterness of fenugreek seeds are very well complimented by the tanginess of tamarind, sweetness of jaggery and coconut and the spicy red hot chillies, thus creating a beautiful and a delicate balance in the flavour. 

I really loved making this Khuzhambu and enjoyed it immensely eating with hot rice drizzled with sesame oil:)

  

Ingredients

Tamarind - small lemon sized

Peeled Shallots - 1/2 cup

Sesame oil - 1 tbsp

Turmeric powder - 1/4th tsp

Kashmiri red chilli powder - 1/2 tsp

Grated Jagggery - 2 tsps

For the masala

-------------------------

Coriander ( dhania) seeds - 1 tbsp

Cumin seeds ( jeera ) - 1 tsp

Red chillies - 8- 10

Fenugreek seeds ( methi/ vendhayam) - 1 tsp

Coconut - 2 tbsps

Oil - little 

For tempering

-----------------

Oil - 2 tsps

Mustard - 1/2 tsp

Fenugreek seeds - 1/2 tsp

Curry leaves - few

Method

Soak tamarind in 1 cup of water for 20- 30 mins.

Squeeze well and take the extract.

For the masala

-------------------------

Heat little oil in a pan. Add coriander seeds, cumin seeds and Rex chillies. Sauté for few seconds and then add fenugreek seeds and coconut. Roast till you get a good aroma.

Cool and grind to a paste adding water as required.

Heat 1 tbsp of sesame oil in a pan. Add the shallots and sauté till it turns pale. Add the ground paste and sauté till the oil separates.

  
Now add the tamarind extract, turmeric powder, salt to taste , jaggery and Kashmiri red chilli powder. Mix well and check the seasonings. Let it boil well for 10-12 mins till becomes thicker.

  
Heat 2 tsps of oil in a pan. Add mustard. When it starts spluttering, add fenugreek seeds and curry leaves. Sauté for few mins and pour the tempering over the gravy.

Serve the Khuzhambu hot with steamed rice, any coconut flavoured dry vegetable curry and some chips or papad.

   
 

Baingan ka Salan

As usual, when I was looking through my recipe note books, I came across this recipe of Mirchi ka Salan, a very famous dish from Hyderabadi cuisine. This is Tarla Dalal's recipe. 
I didn't have the green chillies. But I had the small brinjals (baingan).  The recipe seemed to almost similar to bhagare baingan. So I thought of using brinjals instead of the mirchi in the salan recipe. 

The only change that I did in this recipe was to add Kashmiri red chill powder in the tempering. I did that to give a rich and beautiful red colour to the gravy.

 It came out very well and all of us enjoyed eating this with hot steamed rice drizzled with melted ghee. Hope you all would enjoy too:)

  
Ingredients

Small brinjals - 250 gms

Oil - 2- 3 tbsps

For the masala paste

-------------------------

Garlic - 5-6 cloves

Onion - 1 

Tomatoes - 2

Ginger - 1 inch

Grated coconut - 3 tbsps

To be ground to a powder

------------------------------

Sesame seeds - 2 tbsps

Peanuts - 2 tbsps

Cumin seeds - 1 tbsp

For tempering

-----------------

Oil - 2 tsps

Mustard - 1 tsp

Kalonji ( onion seeds) - 1/2 tsp

Fenugreek ( methi) seeds - 1/2 tsp

Cumin ( jeera) 1/2 tsp

Kashmiri red chilli powder- 1/2 tsp

Curry leaves - few

Coriander powder - 2 tsps

Cumin ( jeera) powder- 1 tsp

Red chilli powder - 1 tsp

Turmeric powder- 1/2 tsp

Tamarind - amla ( goose berry) sized

Salt to taste

Method

Wash and slit each brinjal lengthwise into four, leaving the stems on so the brinjals remain joined at the stem. Keep it immersed in water.

Soak tamarind in 2 cups of water.

Add all the ingredients mentioned for the masala paste in a blender and grind to a smooth paste.

Dry roast the ingredients mentioned for the powder. Cool and grind to a powder.

Heat 2 tbsps of oil in a pan. Drain the brinjals and wipe it. Add it to the hot oil. Add little salt and sauté the brinjals till it becomes soft. Remove the brinjals from the pan and keep it aside.

  

To the same oil ( if required add little more oil) add the ground paste. Sauté for few mins. Then, add the ground powder, turmeric powder, red chilli powder, coriander and cumin powder and salt to taste. Mix well and let it cook till oil starts floating on top. 

  
Squeeze the tamarind well and take the extract. Add this to the cooked masala and let it boil well till the raw smell of tamarind goes away. Add the sautéed brinjals and mix well. Check for the seasonings and let it simmer on a medium flame for few 10 mins.

  
Heat 2 tsps of oil in a pan. Add the mustard. When it starts spluttering, add the kalonji, cumin seeds, fenugreek and curry leaves. Sauté for few seconds and then add the Kashmiri red chilli powder. Sauté for few more seconds. 

Pour the tempering over the simmering gravy and mix well. Let it simmer for few more mins and then take off the gas.

Serve baingan ka salan hot with steamed rice drizzled with little hot ghee:)

   
 
 

Tikka Paneer Wraps

I usually make paneer parathas for school lunch. But today I wanted to something different. First I thought of making a dry subji with paneer and use as stuffing to make paneer rolls.
As I opened the fridge to take out the tomatoes, I saw few capsicums too. Trust me when I say that it was at that time I got this idea of making paneer tikkas as a stuffing instead of the regular paneer subji.

My kids really loved it and I hope you all would like it too:)

  
Ingredients 

For the wraps

Whole wheat flour - 11/2 cup

Ghee - 1 tsp

Salt to taste 

For the Tikka Paneer

Paneer - 200 gms ( 1 packet)

Onions - 2

Capsicum - 2

Tomatoes - 3

Oil - as much required for grilling the tikkas

For the marinate

Yogurt - 1/4th cup

Red chilli powder - 1 tsp

Chat masala - 1/2 tsp

Garam masala - 1/2 tsp

Turmeric powder - 1/2 tsp

Besan ( chick pea flour/ kadala maavu) - 1/2 tsp

Salt to taste

Oil - 1 tbsp

Kasuri methi ( dry fenugreek leaves) - 1/2 tsp

Method

To make the wraps

Mix all the ingredients in a bowl. Knead to a smooth dough adding required amount of water. Rest the dough for 15-20 mins.

Divide the dough into 10 - 12 portions.

Dust , roll into thin circles and cook on a hot tawa till both sides turn brown.

Keep the wraps aside.

To make the paneer tikka

Cut the paneer and the vegetables into squares.

Mix together all the ingredients mentioned for the marinate. 

  
Add the marinate to paneer and the vegetables. Mix well. Ensure that paneer and vegetables are coated well. Rest it for 20-30 mins.

  
Arrange the paneer and vegetables in skewers. 

  
Grill the tikkas using oil on a tawa or electric grill or tandoor. 

   
 

To assemble the warps

Place one set of the tikkas on one wrap. Roll it tight and then remove the skewer stick.

   
 

  
Similarly make the other wraps.

Cook the rolls on a hot tawa using oil till both sides turn golden.

  

Remove from the tawa, wrap it in a paper( optional) and serve hot:)

   
   

Protein Rich Capsicum Rice

It's only now that my daughter asks me to pack rice for school lunch. It has always been prohibited before. I always try to give a wholesome and complete dish ( one pot meal) for lunch.

I made capsicum rice today. I had planned to add some soya granules to enhance the protein content. 

But in the morning I found out that I had not stocked up soya granules. 

So, I had to find an alternative. That time, I got this idea of using chutney dal. I use powdered chutney dal powder in a particular Upma recipe. It gives a very nice crunchy texture to the Upma. I decided to use the same today for this rice. 

As I had expected, it added a very nice crunchy texture to the rice along with enhancing the protein content of the rice:)

And I was really happy when my daughter gave a thumps up after tasting the rice:)

  
Ingredients

Cooked rice - 11/2 cups

Onion - 1 medium sized

Tomato - 1 medium sized

Capsicum - 1

Oil - 1 tbsp

Ghee - 1 tsp
Red chilli powder- 1/2 tsp

Coriander ( dhania) powder - 1 tsp

Turmeric powder - 1/4th tsp

Cumin ( jeera) powder- 1/2 tsp

Garam masala powder- 1/4th tsp

Salt to taste

For tempering

Mustard - 1 tsp

Split urad dal ( ullundhu) - 1 tsp

Chana dal ( kadala paruppu) - tsp

Hing - a pinch

Garlic - 4 cloves

Green chillies - 1-2 

Curry leaves - few

Chopped coriander leaves - 1 tbsp

Lemon juice - 1 tsp

To grind

Puffed chana dal ( chutney dal) - 1/2 cup

Grated coconut - 1 tbsp

Method

Peel, wash and chop the onions finely.

Wash and cut capsicum and tomato finely.

Wash and cut green chillies.

Peel, wash, crush and chop the garlic cloves.

Grind puffed chana dal and coconut to a coarse powder.

  
Heat oil in a pan. Add mustard. When it starts spluttering, add urad DSL, chana dal, green chillies, curry leaves, garlic and hing.

Sauté for few seconds and then add chopped onions. Sauté till onions turn pale.

Add the chopped capsicum. Sauté for few mins and then add chopped tomato. 

Mix well and add red chilli powder, turmeric powder, coriander and cumin powder, garam masala and salt to taste. Mix again. Reduce the flame, cover the pan and cook till the vegetables becomes tender ( just cooked).

  
Add the ground puffed chana dal powder and mix well.

  
 Sauté for few mins and then add the cooked rice and a tsp of ghee.

Mix well and sauté on high flame for a min.

Take off the gas. Add lemon juice and mix well.

Garnish with chopped coriander leaves and serve hot with yogurt/ raita and papad:)