TINAI, KAPPA KOZHUKKATTAI

Tinai, kappa pidi kozhukkattai I made it today and had with rasam.  You can also serve it with sambar, chutney,  morukootan etc.

Without much narration about the millets, as everyone knows that it is health friendly, let us look at the recipe now.  The method of preparation is like the normal upma kozhukkatai replacing the rice rava with tinai rava with addition of Kappa.

THINAI UPMA

Millets are highly nutritious and non-glutinous. Milllets are  high in minerals like iron, magnesium, phosphorous and potassium. Foxtail millet is rich in dietary fibre, protein and low in fat  Unlike rice, foxtail millet releases glucose steadily without affecting the metabolism of the body.   Millets are good for the people who are diabetic.  

The consumption of millets should be atleast thrice in a week as it is quite heart healthy. Foxtail millet is known as kangni in Hindi, tinai in tamil, Korra in Telugu and Navane in Kannada and thina in malayalam. 

Since  our life style is very strenuous, we must adopt  health friendly foods.  I have made the upma and upma kozhukkattai with kappa.

MARACHEENI APPALAM, KAPPA PAPADAM

Cassava, often referred to as tapioca from its word in Portuguese, is called Kappa (കപ്പ) Kizhangu or Poola (in northern Kerala) or Maracheeni or Cheeni or Kolli or Mathock (മത്തോക്ക്), Poola (പൂള)in Malayalam.

Tapioca is widely consumed in the Indian state of Kerala, usually as breakfast or in the evening. It is boiled (after skinning and cutting it into large cakes of about 6–8 cm long or into small 2 cm cubes) in water till properly cooked, and the water is drained off. Once cooked, it can be mixed with grated coconut, chili, salt, turmeric etc., then steamed and mashed into a dry pudding. This can be garnished in oil with mustard, onion, curry leaves etc. if desired. Tapioca cakes (Chendan Kappa) are often eaten with simple chili sauce (a paste of Green/Red Chili + Shallot + small red Onion + Garlic + Salt + Oil).

Mashed Tapioca is paired with Meat / Fish curry. Tapioca with fish curry (especially sardines) is a delicacy in Kerala. Mashed Tapioca with Chutta Unakka Mathi (dry salted sardine directly cooked on charcoal) and Green Chili is another popular combination. Kappa Biriyani is yet another Tapioca dish.

Tapioca can be stored for longer periods by parboiling and drying it, after skinning and slicing it into 0.5 cm thick pieces. This is called Unakka Kappa or Vaattu Kappa (dried tapioca). Unakka Kappa pudding is widely consumed in Kerala. Tapioca Chips, thinly sliced tapioca wafers, similar to potato chips, are also popular.

Sabudana  (in Hindi) , jawarisi ( in Tamil), sago pearls (in English) is made out of this.  Sabaduna kichadi, sabdudana vada   are the  fasting dish of Maharashtrians.

We can make chips,papadam, subzi etc. out of this.

ELAI VADAM, ILAI VADAM

Summer season has started and it is time to make pickle, vadams, masalas, aam ka panha etc.  I have already posted Killu karuvadam, kambu karuvadam, palak papad  & thattai karuvadam.  Here is my post of simple and easy elai vadam.

This elai vadam is eaten by us raw as we love to apply little chutta ennai i.e. after frying any item, the remaining oil is called chutta ennai. my son love this and on normal days also i make it and give him.

The best part of this vadam, is you need not worry about drying it under sun as it can be dried under fan also and for one or two hour, you can keep it under the sun.  elai vadam video

THATTAI VADAM

Vadam is made out of rice basically.  You can also make it  with combination of vazhathandu, kappa, sago  etc.  Normally, it is made during summer as it gets dried up very fast.  Vadam is served with rice, samabar or chitrannam viz. lime rice, puliodarai etc. or can be had it with cup of tea also.

Karuvadam is one of the delicious, ready to fry items from Tamil Nadu. Women  prepare these during the hot summer months of April and May. They are used as accompaniments at lunch or dinner through out the  year but particularly intended to be used during monsoon when fresh veggies are hardly available.

Elai vadam, karuvadam, maracheeni appalam, killu vadam etc is made and stored in airtight containers which is fried and served whenever it is required.  It remains years together if handled properly.

I made this thattai vadam with little kappa, maracheeni and rice flour.  I made an attempt to make the maracheeni appalam which turned out very thin like elai vadam and  had to fry it very carefully. I have posted palak papad.   If you make it plain, it becomes Elai vadam.  This post is with www.simpleindianrecipes.com as I used to share my recipes with Ms. Dahlia before I started my blog.

 coming back to thattai vadam, the batter is placed in the plastic sheet with spoon and spread it lightly like thattai.   hence i called it thattai vadam.  We can also make killu karuvadam by placing the batter with hand and dry it. 

KILLU KARUVADAM

Killu means pinch out hence it is known as killu karuvadam.  What we need is rice, red or green chilli, sesame seeds, hing powder (optional).

This is another way of making karuvadam during summer. 

KAMBU VATHAL, KAMBU KARUVADAM

For making kambu vathal, prepare the batter like we prepared for killu karuvadam. Then it is put in the press and squeezed out on plastic sheet to dry.

with green chilli

with red chilli

CAULIFLOWER SUBZI

Cauliflower is rich in  nutrients, cauliflower or cabbage flower is one of the commonly used flower-vegetables. Its compact flower heads hold numerous health benefiting phtyo-nutrients such as vitamins, indole-3-carbinol, sulforaphane etc., that help prevent overweight, diabetes and offer protection from prostate, ovarian, and cervical cancers. It is very low in calories.  It comprises of several health-benefiting antioxidants and vitamins in addition to be low in fat and zero cholesterol.

• Fresh cauliflower is an excellent source of vitamin C,  vital B-complex groups of vitamins such as folates, pantothenic acid (vitamin B5), pyridoxine (vitamin B6) and thiamin (vitamin B1), niacin (B3) as well as vitamin K. These vitamins is essential in the sense that body requires them from external sources to replenish and required for fat, protein and carbohydrate metabolism.
• Further, It is an also good source of minerals such as manganese, copper, iron, calcium and potassium. Manganese is used in the body as a co-factor for the antioxidant enzyme, superoxide dismutase. Potassium is an important intracellular electrolyte helps counter the hypertension effects of sodium. 

KAPPA CURRY, TAPIOCA CURRY

Kappa, poolakizhangu, maracheeni kizhangu, kolli, tapioca , cassava it is known as is root tuber.  When you remove it, there will be lot of mud in it which has to be washed thoroughly.  Then peel the skin and cut them into small pieces.  In the middle, you will get a white string like portion which has to be discarded.

We can make papadam, subzi, chips etc. out of this.  Kappa Puttu is also made with it.  When we were small, we used to cut them into two to three pieces, boil it with salt and turmeric powder and serve with "Ulli Chammandi" means shallot chutney with little coconut oil.  It is known as kappa puzhungiyathu.   The taste is YUM.

Today, I made this curry for chapati and my husband who never tasted this liked it very much, even though it was a very simple preparation.

CUCUMBER BUTTERMILK

Cucumber in your diet- Beauty begins from inside. Cucumbers are 95%water, is a natural coolant and  helps in keeping the body hydrated. Because of the high water content, they help in cleansing the system of toxins. So it is good to include them in our diet in the form of salads, cucumber butter milk, raita etc.  

If you have a puffy ice, keep two slices on your ice, you will feel very comfortable.  In Mumbai, during summer, you can see the gadiwalas selling cucumber with bit salt and chilli powder or as it is you can have it.

It is also used as face pack and other beauty related issues.  Butter milk, cucumber and subja is having cooling effect and it is good for the summer heat to hydrate your body.  In older days, I remember, under the pipal tree, near our Shiva temple,  big earthen pot is filled with neer mor and the passer by can have a glass of this neer mor during summer.

CHUKKU, MILAGU, THIPPALI RASAM

This recipe  is lying in my draft for a long time and could not publish it3 Chuku, milagu, Kandan thippali rasam my mother used to make when we are down with cough, cold and fever.  In fact, the grandma's recipes are quite healthy and good to try before we run to the doctor now a days.

Thippali, when my brother went to native place, asked him to get it from there as I was not knowing where will I get here and no time to go around and find out.

Since I am down with fever and cold, I thought I will make this.  Frankly speaking, rasam is always favourite of mine and my elder brother.  Nothing like rasam rice, any time, we love it.

Some people think rasam is made only when you are sick.  But that is wrong.  It can be served as an appetizer, just have it as soup and of course with  steaming hot rice.

It is known as kanda thippali, thipli, pipli, long pepper etc. 

PAPAD, MANATHAKALI, CHUNDAKKA VATHALKUZHAMBU

Papad, manathakali,chundakka vathalkuzhambu I made because there were little of each ingredients left out in the container.  the papad was in small pieces,  manathakali and chundakka got over, hardly two  tbs each was left.  So decided to make the vathalkuzhambu with these and made rice.  loved it with chapati too.

MANATHAKALI ELAI DAL

Manathakkali or Milagu thakkali or wonder berry is a tiny juicy berry, and its leaves is called  Manathakkali keerai.  This is used mostly  in  South Indian homes.  It is called as Manathakkali in Malayalam, Kamanchi Chettu in Telugu, Makoy in Hindi, Kakkesappu in Kannada, and Black Nightshade in English.

The raw berries are used for making vatha kuzhambu and  ripe berries can be washed and eaten directly. The ripe Manathakkali has a sweet taste and helps alleviate stomach pains and mouth ulcers.

It helps cure liver disorders, chronic skin ailments (psoriasis and ringworm), inflammatory conditions, painful periods, fevers, diarrhoea , eye diseases, and hydrophobia. It is also recommended as a home remedy for mouth ulcers.


I have got a plant in the pot in my balcony.  The plant I saw it in one of the walls outside was picked by me and planted in the pot as I was sure that it will get destroyed over there.  Since it has got medicinal value, I thought I should not miss the chance to bring home.



Coming back to the recipe, I made dal with the greens.

SWISS CHARD PORIYAL

Swiss chard poriyal I made to serve along with chapati, rice.  It is an easy preparation and loved it like the normal green veg poriyals.

Chard  is a leafy  green  vegetable  often used in Mediterranean cooking  Chard has shiny, green, ribbed leaves,  that range from white to yellow to red, depending on the cultivar.  Swiss chard is high in vitamins A, K & C.   It is also rich in minerals, dietary fiber, and protein.

  

MANJAL, MANGA INJI THOGAYAL

 Fresh haldi, ambe halad it is known as, manga inji (mango ginger) chutney.  This is good for the stomach.

KOTHMIR SUBZI

Kothmir or green coriander is very good for health.  The juice taken in empty stomach helps in reducing the sugar level  in the body thus suggested for diabetic patients.  Otherwise also, it gives a good taste and aroma in the subzi or dal or sambar.

The chutney made out of this can be spread in bread while making sandwich, chaat items etc.

The subzi was quite tasty along with carrot.

KUTHIRAVALI RAVA UPMA

Kuthiraivali |barnyard millet is known as Odalu in Kannada, Jhangora in Hindi is a healthy millet.  Millets  are highly nutritious, non-glutinous and not acid forming foods. Hence they are soothing and easy to digest. They are considered to be the least allergenic and most digestible grains available. Compared to rice, especially polished rice, millets release lesser percentage of glucose and over a longer period of time. This lowers the risk of diabetes.Millets are particularly high in minerals like iron, magnesium, phosphorous and potassium. Finger millet (Ragi) is the richest in calcium content, about 10 times that of rice or wheat.

I had been to Madras recently, I had asked my sister in law to get some Kuthiravali rava and tinai rava.  I made upma out of the Kuthiravali and liked it very much.  I felt  that I am eating Chama or samai.  Kuthiravali rava upma ( video)  

PURPLE COLOUR CABBAGE SUBZI

Whenever I see something different kind of vegetables,  I always pick up the same.  Though I have seen this purple cabbage, my children never allowed me to buy this.  Yesterday, when I was in the market, I could not resist as it was a small one weighting around 250 gms which I picked it.

After preparing the same, my daughter said, there is no difference in taste between the white one and this one. 

I prepared the thoran differently this time as my daughter would not eat the coconut if I put it. 

ANGAYA PODI

Angayapodi is a nutritious powder which is given to ladies after delivery.  This can be had by all because the ingredients added in this has got medicinal value which cures cold, cough, indigestion,  gas etc.  In short this has got more medicinal values than the taste and flavour which you may like or may not.

All ingredients are dry fried in a  kadai and ground to a smooth powder in   the mixer.   Once you have made the podi and tried it, you can adjust the ingredients to suit your taste.

Angaya podi has been used in many Tamil households for years and is an ancient recipe. This podi or powder is a combination of spices and herbs. 

A little information about the important  ingredients  is given below after the recipe.

Let us look at the recipe now:

MIX VEG SUBZI WITH DRY FRUITS (NO ONION NO GARLIC)

Mix vegetable subzi with dry fruits is very tasty without onion and garlic.  When I recently visited my cousin's place, she had made this subzi and told me Didi, a recipe for you.  She gave me the recipe and i am sharing it with you all.  I am sure, you all will love it along with roti, chapati, phulka whatever.

very easy to make and will be loved by all as we are including lot of vegetables and nuts.

AMLA PAV BHAJI, GOOSEBERRY PAV BHAJI

Pav bhaji is the special street food of Mumbai liked by one and all.  Atleast once in a month, get out of the house to have this tasty and yummy pav bhaji is a regular feature in Mumbai ofcourse, you cannot ignore the pani puri, bhelpuri, dahi puri and ragda pattice. click for  pav bhaji recipe here.

Even though, we make it at home tastier, the street food still attract us.  

Amla or gooseberry is storehouse of Vitamin C.  this is also used for various medicinal purpose.  amla juice, amla pickle, amla thoku, amla rice are certain dishes made out of it.

Coming back to the recipe, when I was in the market, had bought a kilo of amla and kept in the fridge. due to lack of time, could not do anything and was lying in the fridge.    Today being Friday, in a relaxed mood as I do not have to get up early to go to office, thought of trying this dish and was quite happy with the outcome.

ORANGE PEEL VATHA KUZHAMBU (ORANGE PEEL CURRY)

Orange peel vathakuzhambhu recipe is shared by my friend Shubha.  I have posted orange peel chutney , orange rasam which are  also very tasty.  coming back to the vathakuzhambu, it is a simple preparation and can go well with chapati and rice too.

Let us look at the recipe now:      
orange peel lvathakuzhambu on you tube

Ingredients:
 
1/2 cup orange peel chopped
1/2 cup onion chopped
1/2 cup tamarind pulp (a very small gooseberry size)
salt
turmeric powder
a small piece of jaggery or 1 tsp sugar

Masala:

2 tsp sambar powder
1/2 tsp rice flour

Tempering:

3 tsp oil
1 tsp mustard seeds
1/2 tsp chana dal
1/4 tsp methi seeds
2-3 red chilli pieces
a generous pinch of asafoetida
curry leaves

Method:

Heat oil in kadai.  add the mustard seeds, chana dal, methi seeds, chilli when it is done, add the curry leaves and asafoetida.  add the onion and orange peel and saute for 7-8 minutes.  Now add the tamarind pulp, 1 cup water, turmeric powder, salt and cook the same till the orange peel becomes very soft and the raw taste of tamarind goes.  In a small cup, mix the rice flour and sambar powder with little water and add to the kuzhambu. add the jaggery or sugar.  bring to boil.  When it cools down, the gravy becomes thick.  hence adjust the consistency by adding water,if required.  serve hot with chapati, rice.

If you want bit spicy, add more sambar powder or chilli powder.

Tamarind Pulp:  Soak the tamarind in 1/2 cup hot water and extract the pulp

RAGI NOMBU ADAI (SAVOURY)

I have already posted the sweet version with ragi.  here is the salty (savory version).  This adai also tastes really yummy.  Enjoy this zara hatke.

Let us look at the recipe now:

RAGI NOMBU ADAI

Nombu is one month ahead which is on 15th March 2015, here is a special dish for you.  Nombu adai is made during the festival Karadayan Nombu celeberated by Tamilians.  Normally it is made out of the roasted  rice powder.  Considering the health issues, I tried with the ragi flour today and was awesome.  when I made ragi string hopper (sevai, noolputtu), today, I tried this also.

For a change, you can try this on the nombu day ie. on 15th March 2015.

RAW GOOSBERRY CHUTNEY

Gooseberry has got many medicinal values.  A good source of Vitamin C.  During our childhood, we used to eat the gooseberry and drink water immediately.  You will feel sweetness in your mouth.  It was a hobby for us.

4-5 gooseberry was lying in the fridge.  I had made dosa and was thinking what to make to serve along with it as I was bored of making sambar.  

A tasty, healthy chutney to serve with dosa.  Let us look at the recipe now:

Total time taken: 10 minutes.
serves : 2

Ingredients:

5 raw gooseberry
1/4 cup grated coconut
1 green chilli
2 red chilli
salt

Tempering:

1 tsp oil
1 tsp mustard seeds
1 tsp urid dal
2 broken pcs of red chilli
a pinch of asafoetida
few curry leaves.

Method:

Wash and cut the  gooseberries.  grind all the ingredients in a mixer  with little water.  adjust the consistency of the chutney by adding water.  temper with the ingredients mentioned under tempering.  serve with idli, dosa, curd rice, dal rice etc.

CHIVDICHI DAL

Chivdi is a locally available green vegetable with tiny leaves in Maharashtra .   I feel it grows like the grass as I could not see any information while surfing due to lack of information about its name.   In my lifetime, I have not seen this till few months back when I went to the market.  The vendor told me that we can make dal, stir fry subzi out of it so I tried my hand on it.

Since there was lot dirt and mud in it,  I had to pick the same very carefully and put it in water for around 30 minutes to settle down the mud.   took it out from the water and again put in water for another 10 minutes to clean the same perfectly.

It does not have any specific taste or flavour but I liked it. Hence the recipe is shared with you too.  If any one can provide me the english name and more information, will be grateful.  recipe for the stir fry subzi.

Unfortunately, the photo got deleted hence could not post the same.

CHIVDI STIR FRY

Chivdi is a locally available green vegetable with tiny leaves.   I feel it grows like the grass as I could not see any information while surfing due to lack of information about its name.   In my lifetime, I have not seen this till few months back when I went to the market.  The vendor told me that we can make dal, stir fry subzi out of it so I tried my hand on it.

Since there was lot dirt and mud in it,  I had to pick the same very carefully and put it in water for around 30 minutes to settle down the mud.   took it out from the water and again put in water for another 10 minutes to clean the same perfectly.

It does not have any specific taste or flavour but I liked it. Hence the recipe is shared with you too.  If any one can provide me the english name and more information, will be grateful.

recipe for the dal

TENDER MUSTARD GREEN WITH CARROT

During winter, we get mustard greens, bhatua to make sarson ka saag.  with the     makai ki roti.    

There was  pot with turmeric plant  in the balcony so I thought of putting some mustard seeds in it.  You see the greens below in the pot.

I could get only a small bunch of this hence I added a small carrot and made subzi out of this.  All the leafy vegetables are good for health hence we can grow them in our balcony with little extra effort.


VIDEO:  TENDER MUSTARD GREEN WITH CARROT
Let us look at the recipe now:

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Ingredients:

1 bunch of  tender mustard greens
1 medium size carrot chopped
1 tsp oil
1/4 tsp cumin seeds
1/2  tsp mustard seeds
1 onion chopped
1 green chilli slit or a pinch of red chilli powder or garam masala  (of your choice)
turmeric powder
salt

Method:

Heat oil in kadai.
add the mustard seeds, when it splutters,add cumin seeds
when it sizzles, add the onion, saute till transparent.
add the chopped mustard greens, carrot, salt, turmeric powder,saute, for few minutes. (if you are using green chilli add the same with the onion.  If you are using garam masala, add at the end of the process and remove from flame or if you are using chilli powder, add after you pur the greens carrot salt and turmeric powder).

the subzi is ready to serve

 


You need not cook the carrot till it is very soft.

TRI COLOUR SEVAI l TRI COLOUR IDIYAPPAM l BREAKFAST RECIPES

I have made Tricolour salad, Sabdudana kichadi for Independence day and was published in the leading newspapers in Mumbai.  Similalry, for this Republic Day, I tried with Sevai.  You can make Idlis also.

This is the Idiyappam method

Ingredients:

1 cup rice  flour
2 cups water
salt
oil

Method:


Step 1

In a kadai put the Flour, Salt, two to three tsp oil and mix well.  

Step 2

Boil the water.  Slowly add to the  flour and mix well without forming lumps.  Do not add the water at a time, must add little by little. When it becomes a mass, stop adding water.
Add  2-3 tsp oil. When it is lukewarm and able to handle with hand, knead it well, cover and keep aside for 10 - 30 minutes.  After that again knead it.  Take portion of the same, put it in the Sevai nazhi / press and press directly on to the greased Idli mould and steam it for 10 minutes. After it is cooked, take out the idli mould and allow to cool, then you remove the idiyappam.

How to serve:

Serve with Chutney, Sambar, Morukootan, Stew etc.

FOR COLOURS:

1)  For Orange:

Can use Tomato or Carrot (English Carrot)

Grind the Tomato, Add water, strain and measure it. If you are getting 1 1/2 to 2 Cups of water, fine.  Heat it and mix with Rice flour, follow the Idiyappam Method.

2)  For White

 Follow the Idiyappam method.

3)  For Green:

Either use Palak or Coriander.  Make puree out of it with one Green chilli and a piece of ginger. Strain it, heat and follow the Idiyappam Method.

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ADAI UPMA

Adai upma I tried when there was left over adais in the fridge.  I did not want to throw away as I love adai.  Again next day I do not want to eat the same in the adai form and will not taste as good as the fresh one you make and eat hot hot.   I thought of making it like upma and tuned out to be very tasty.




Let us look at the recipe now:

Ingredients:

5 adais
2 tsp oil
1 tsp mustard seeds
1 tsp urid d al
1 onion finely chopped
1/2 cup bar boiled vegetables (beans, carrot, peas) (OPTIONAL)
curry leaves
1 green chilli

Method:

Break the adai and put in mixer.
Grind to a granular form
Heat oil in kadai.
add the mustard seeds, urid dal, when it is done, add curry leaves and green chilli.
saute for a minute.
add onion, saute till transparent.  (If you are adding vegetables, add at this stage)
add the ground adai in it 
sprinkle little water, cover and keep in gas for 2-3 minutes.
serve hot with chutney, sambar etc.  even a raita tastes good with it.

BOTTLEGOURD PEEL CHUTNEY

Bottle gourd has got various health benefits.   Lauki juice is rich in Vitamin C, Vitamin B, sodium, iron and potassium. It has low fat and cholesterol level. As a result, this anti-oxidant drink is quite popular among health conscious individuals.

Helps in reducing weight, treat constipation, urinary  problems, sleeplessness, helps in digestion etc. etc.

While making subzi with lauki,  I prefer not to remove the skin as it has got the health benefits.  two days back when I was cutting the bottle gourd, I kept the peel and decided to make chutney out of it.