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Mochai Pattani Poriyal / Hyacinth Beans Peas Dry Curry

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This simple curry with sambar is my any time comfort lunch. Sometimes when I am lazy, this mochai pattani curry alone with curd rice will be my lunch :) This is very easy and quick to fix up for a lunch.

And the updating issue is still there...I am trying ways to solve it but all in vain. Googling doesnt help either :(

Ingredients:

• Mochai - 1/2 cup
• Peas - 1/2 cup
• Oil - 1tbsp
• Mustard seeds - 1tsp
• Onion - 1 medium sized
• Coriander leaves - 1tbsp
• Garlic - 2 to 3 flakes crushed
• Green Chillies - 1
• Sambar powder - 2 tsp
• Chilli powder - 1 tsp
• Sombu podi(Aniseed powder) - 1/2 tsp

Method:

1. Pressure cook mochai and peas with enough water. They should only be half cooked not mushy.The number of whistles for pressure cooking depends on the variety of beans and peas either frozen or fresh.


2. Heat oil in a kadai, add mustard seeds allow it to splutter.Now add onions, green chillies and crushed garlic. Fry till onions are light browned.


3. Add boiled peas and mochai to it and mix well. Now add sambar,aniseed, chilli powder and mix well. Add salt to taste.


4. Sprinkle water and cook with lid closed for 5mins. By now the masalas would have coated well with the veggies.


5. Turn over and stir once. Allow it to get roasted a little for 2-3mins.Switch off and garnish with coriander leaves.

NOTE : If its fresh beans and peas then 1 whistle would be enough if its frozen it will take around 5-7 whistles, take care not to make them mushy.

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Oats Peanut Bars - Healthy & Tasty Breakfast Bars

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I have troubles in publishing.....everytime I try its not updating in my reader...only when I publish a test post along with the orginal post it gets updated....I'm trying to figure out what the issue is till then kindly bear with me.Also if you have any suggestions to rectify this issue do leave in a comment.

I thought I should have a post marked on this day :) so here goes the healthy tasty breakfast bars.I Oats is my fav.....I try to add them in most of my baking experiments. One such experimented bars were these and it turned out super success that I made them 2-3 times after that.

Honey coated oats with peanuts is such a nice combination. These are very tasty bars with a additional tag of healthy...so do give a try and enjoy ur breakfast bars.

Ingredients:

• Oats - 2 cups [I used Quaker] Here my 1 cup measures 100gms
• Sugar - 2 tbsp
• Butter - 1.5 tbsp
• Honey - 1/4 cup
• Peanuts - a handful

Method:

1. Just melt the butter by heating it in low flame, switch off. Now add sugar and honey mix well.


2. Add in the oats, and peanuts, mix till all is combined well.


3. Grease a tray or cake pan with butter or ghee. Pre-heat the oven to 180c / 350F.


4. Spread the oats peanuts mixture evenly on the tray. The thickness of the bars is purely ur choice....I wanted mine a little thinner so spreaded a thin layer.


5. With a help of the backside of the spoon press them firmly to make it even on all sides. Sprinkle little sugar on top...this is optional but gives a nice taste in every bite.


6. Bake them for 13-15 mins at 180c or till the oats get baked to golden colour.


7. Keep a close eye watch after 10mins, as they tend to get burnt easily. Remove from the oven and immediately mark slices over the oats because once it gets cooled down its hard to mark pieces.


8. Allow it to cool down for 30 mins atleast. Now break along the marked slices and enjoy ur breakfast bars. Cool and store them in air tight container.

My Notes :

• If you want thick bars, the baking time will definitely differ, it may take 5-10 mins extra but keep an eye after 15mins.


• The slices should be carefully marked as soon as the bars are removed from oven else they would become firm making it tough to mark slices.


• Dont omit the butter, as this is the main ingredient which gives the crispness.

• When kept in a airtight container the crispness of the bars retains for about a week.

These are crispy bars which are mildly sweet, you can adjust the sweetness accordingly. These are easy and quick to make on the go bars.

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Spicy Chettinad Poondu Kuzhambu / Poondu Puli Kuzhambu - Step by step Recipe

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I've tried puli kuzhambu from many sources....each one different in its own way. But finally settled down with this one which is my keeper as its our family favorite. This is a chettinad style recipe which I learnt from a cookery show named 'Anjarai Petti' in Zee tamil channel. I made few changes and came up with this below recipe. It tastes best the next day with idly or dosa.....Pairs well with hot steamed rice too.

Spicy Chettinad Poondu Kuzhambu - Ingredients

Serves 2

• Garlic - 10 to 12 cloves
• Shallots/Chinna Vengayam - 5 to 6 halved
• Tomato - 1/2 finely chopped
• Mustard seeds - 1/2 tsp
• Fenugreek seeds / Venthayam - 1/2 tsp
• Red Chillies - 1
• Curry leaves - few
• Tamarind - lemon sized ball
• Turmeric powder - a generous pinch
• Chilli powder - 1/4 tsp
• Sambar powder - 1/2 tsp
• Hing - a pinch
• Oil - 1.5 tbsp
• Jaggery powder - 1/2 heaped tbsp (optional)
• Salt - as required

To roast and grind to a fine paste:

• Jeera - 1/2 tsp
• Pepper corns - 1/2 tsp
• Coriander seeds - 1/2 tsp
• Channa Dal - 1/2 tbsp (optional)
• Curry leaves - few
• Shallots(Chinna Vengayam) - 3
• Garlic - 3 to 4 cloves
• Red Chillies - 1
• Tomato - 1/2

Method:

1.Add a tsp of oil and roast the ingredients in the same order given under : To roast and grind section.Allow it to cool and grind it with little water to form a thick paste and keep aside. Soak tamarind in warm water, leave it for 10mins.Then extract tamarind water and keep aside.

2.Now heat the remaining oil in a wide kadai, add mustard seeds, let it splutter. Then add curry leaves, red chilli, fenugreek seeds saute for 2mins.Then add garlic and shallots, saute till garlic, onion turns lightly browned. Now add chopped tomato fry well till its slightly mushy and raw smell goes off. Then add the extracted tamarind water to the curry and mix well.

3.Now add the ground paste and allow it to boil till raw smell leaves. When the curry thickens add half cup water and allow it to boil for 3mins.

4.Add hing, turmeric, chilli, sambar powder and required salt. Mix well and simmer it. Add jaggery,allow it to boil till it becomes a thick curry. It may take around 10-15mins to thicken...depends on how watery is ur kuzhambu. When oil starts seperating the perfect stage is reached.Switch off and serve with hot steamed rice.

I luv garlic in any form, so this kuzhambu is obviously my fav. The spicy and tangy taste with a dash of sweetness is perfect for rice / idlies or even dosas. This keeps well for 3-4 days.I usually use this as the base for any pulikuzhambu either bhindis or brinjals and it comes out very well.

My Notes and Variations :

• You can omit jaggery if you dont like sweet taste in ur curry but the show recommended to add it and we luved it as the tangy spicy taste compliments well with the sweetness.
• You can also add veggies like brinjal and bhindis with garlic. Just saute the veggies like we do for garlic and onion and follow the same procedure.
• The red chillies can be adjusted as per ur spice level adjust chilli powder accordingly.

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Sprouted Green Gram Stir Fry - Easy Sprouts Recipe

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Hope things are fine at ur end....Here slowly things are getting settled down. Time is running super fast its already been a week since we came here. We are enjoying the weather, settling at new home, knowing new people and the surroundings etc. My favourite times are the ones when we walk in and around the apartment, watching the work progress for each home........Though blaming on mittu for the outside walk, I am just loving those times...:)

I havent tried sprouting though have seen amma doing it several times. After hearing so many goodness about sprouts I also tried to sprout green gram recently. It is so filling for breakfast or can be packed as a snack too. I tried a simple stir fry with it more like sundal as I didnt want to add more masalas/spices instead preferred the mild seasoning.

Method : How to sprout green gram
1.Soak 1 cup green gram in water (just little above immersing level) overnight or at least 7-8 hours.After 7 or 8 hours , drain all the water. Then just wipe of with a dry cloth to absorb all the moisture.

2.Now wrap the green gram in a muslin cloth. Leave it undisturbed for 6 hours. After 6-7 hours , when you open you can see the sprouts grown as in the picture below.If not leave it for 1 more hour.

If you leave it for more hours after soaking, the sprouts will grow longer which will be harder to chew but its your preference.

Green Gram Stir Fry Recipe - Ingredients

• Green Gram / Pacha payar - 1 cup
• Mustard seeds - 1 tsp
• Urad Dal - 1/2 tsp
• Oil - 1 tsp
• Coconut - 1 tbsp
• Red Chilli - 1
• Curry leaves - few

Method : 
To make Green gram stir fry:

1.Pressure cook sprouted green gram for 1 whistle not more than that else it will turn mushy.Heat oil in a kadai, add mustard seeds allow it to splutter. Add red chillies and curry leaves, fry for a minute.

2.Now add the sprouted green gram, required salt and stir fry for a minute.Then add coconut, give a quick stir and switch it off. Green gram stir fry is ready.

I was surprised to see the variety of sprouts.Read further down to know more.....

Types Of Sprouts :

• When most people think of sprouts , they think of little green, leafy things. But, sprouting can be performed on dozens of different food items.


• You can sprout nuts and seeds such as peanuts, almonds, sunflower and pumpkin seeds. This can also involve foods that you are already familiar with such as cabbage, chick peas, mung beans and green peas.


• Sprouts offer nutritional value that is nearly impossible to get from other vegetables and fruits that are purchased from grocery stores.


• In addition, their nature allows for the easy absorption of nutrients and vitamins enabling our bodies to fight off diseases more effectively.

Happy Sprouting and Healthy Eating!! :)

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Eggless Dates Rava(Sooji) Cake

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I am back and this is my first post from Coimbatore.... Kind of settling in new home and am sure it will take time to settle down fully. Never even thought I will be connected to net so soon.....Sometimes its hard to believe things that happens unexpectedly even if its favorable to us. Have just started cooking for the past 2 days....still havent got into the clicking mode/mood also the location for photo shoot is still not yet finalised ;) So all the posts from now on till a month will be from my drafts :)

The source for this is from Red Chillies. I made a few variation and used dates instead of banana and the result was absolutely delicious. A cake without maida and that was the first reason that made me glance at this recipe.......Am glad I tried this, sure a keeper recipe!

Ingredients:

• Rava/Sooji - 1 cup (120 gms)
• Seedless Dates - 3/4 cup chopped or blended (100 gms)
• Milk - 1 cup (250 ml)
• Oil - 2 tbsp
• Ghee - 2 tbsp
• Granulated Sugar - 1/4 cup (55 gms)
• Baking powder - 1 tsp
• Cardamom powder - 1/2 tsp
• Cashews - 3 to 4 broken into small pieces

Method:

1. Roast the rava on medium flame for 3-4 mins or till nice aroma comes and keep aside.
2. Mix the sugar, cardamom powder, cashews and baking powder well and add it to rava.
3. Next add milk,oil ,ghee to the rava mixture and mix well. Finally add the chopped/blended dates and mix till all ingredients are mixed well. Keep aside for 10 minutes.
4. Pre-heat the oven to 180 deg C and bake it for 30-35 minutes. Check it after 25mins, check with a fork if it comes out clean ur cake is done
5. Allow it to cool completely before cutting.I was not patient enough and so the pieces werent shaped perfectly :)

My Notes :

• The orginal recipe didnt call for roasting the rava but I tried it and the cake did turn out super good.
• If it is baked for a longer time, the cake becomes hard as the first time I did that mistake and the cake turned out a little harder.
• You can also soak the dates in 1/4 cup milk and blend it to form a paste then add it to rava for uniform mixing.
• If you are using banana then add 1/2 cup sugar instead of 1/4 cup. Mine was fine as dates had the natural sweetness.
• Dont expect the cake to raise, it will not raise much....may be just a thin unnoticeable layer but the cake will turn out light and fluffy.

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Mothagam (Modak) / Pooranam Kozhukattai for Vinayagar Chathurthi

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Poornam Kozhukattai is my fav since childhood days. Here goes the recipe for modakam.

Here comes a news before that : We are shifting to a new place this weekend!! :) I'm stuck with kind of mixed feelings.....It has been around 6 yrs here in Chennai and its always sad to leave the known territory. On the other side yes I am totally happy to shift back to the place I've loved and adored so much! 

Check my other versions of kozhukattais here:

• Ulundu Kozhukattai 
• Sweet Modak(with chana dal filling)

Guess you can understand the work & tight schedule for the next few weeks in arranging up things at our new home. Am not sure when I will be accessing net after this. It all depends on the time delay for the net connection to be given....hopefully sooner. Till then dont forget my litte space, Keep visiting :) I'll be back soon!

Now coming to Vinayagar Chathurthi which falls on 11th Sept this year...since all things are almost packed even my props......I somehow managed to do a quick post for this festival so here is mine in advance :) I remember my MIL and SIL both are great devotess of Lord Ganesh. And my SIL is so so attached to him that we used to call and wish her "Happy Bday" on that day :)

Mothagam Recipe:
Pooranam Ingredients:

• Coconut - 1/2 cup
• Powdered Jaggery - 1/4 cup
• Cardomom powder - a pinch

Method for making the pooranam:

Dry roast coconut in a tawa till the moisture is absorbed fully, it need not change its color to light brown.Take powdered jaggerry, add water till immersing level and mix well in a small bowl. Filter it in a strainer to remove the impurities and add it to the roasted coconut.

Further heat it up till jaggery gets coated well with the coconut. Add cardamom powder.After 3-4 mins the mixture will start getting thick to be rolled into a ball.At this stage switch off and let it cool and make small balls and keep aside.

Mothagam Recipe: Outer Dough Ingredients:

• Rice flour / Idiyappam flour - 1 cup
• Salt - 1/2 tsp
• Water - as required to form a dough

Method for the outer covering:

First sieve the rice flour 2-3 times, keep aside. Boil water, Take rice flour in a wide bowl.

Add the boiling water little by little and mix it with the help of a wooden laddle. Mix it till it gathers to a smooth dough. Allow it to cool for 2-3 mins then knead once with your hands to make a smooth dough but it will be slightly sticky.Keep aside.

Always make the poornam ready first then make the outer dough so that the outer dough doesnt get dried up. Once the pooranams are ready you can relax, watch ur favourite tv program and do the kozhukattai.

Method to make it as kozhukattai/mothagam:

Grease ur hands with oil.Make lemon sized small balls with the prepared dough and flatten them as thin as possible like a small cup.Now keep the coconut pooranum stuffed ball and keep in middle of the cup as shown below.

Pull around the edges and bring it to center over the top of the filling. Bring it together to form the modak shape.Now follow the procedure for the remaining then arrange it in a idly plate and steam it for 10-15mins.After 10-12 mins check if the kozhukottais are done, the outer layer will be a bit shiny.Now carefully transfer them in a bowl and ur kozhukattais are ready!

This mothagam or pooranam kozhukattai(as we call it) is my fav......Have updated the stepswise pics and my notes section.

My Notes:

• Make thin outer layers of the outer dough so that the mothagams are soft and gets cooked easily.

• The coconut pooranam should be thick in consistency else you will have a tough time wrapping them into kozhukattais.

• Make sure to sieve even the readymade flours atleast once.

Tags: how to make kozhukattai, modakam, modakam recipe, mothagam recipe, modak recipe, poorna kozhukattai, poornam kozhukattai recipe, thengai poornam kozhukattai, kozhukattai recipes, ganesh chaturthi recipes, ganesh pooja recipes

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Eggless French Toast (Sweet Version) | Easy Bread Recipes

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I've already tried Eggless French toast(Savoury Version) here and was totally happy with the results. So here is my french toast sweet version. I luv to try anything new out of bread, and this try was totally successful. These are simple and quick to make.....but trust me they are very tasty.

Eggless French Toast (Sweet Version) - Ingredients

• Bread - 3 slices (You can also use white/wheat bread)
• Milk - 1/4 cup
• Custard Powder - 1/2 to 1 tbsp (You can alternatively use cornflour too)
• Vanilla essence - a drop (if using cornflour)
• Sugar - 1 tsp
• Ghee/Oil - As required to toast

Method:

1.Boil milk, switch off. Now combine the warm milk with custard powder, sugar in a wide bowl. Stir well till cornflour and sugar is dissolved fully.

2.Heat a dosa tawa, Add ghee or oil. Dip the bread slices on both the sides in the milk , place the bread slices on the pan. Allow it to get toasted well now turn it to other side and cook on other side. If its sticky add a little more ghee.

Serve with topping of your choice or can be served as such. I like the toasts warm with honey Serve hot/warm! You can also sprinkle little cinnamon powder as topping when its still warm and enjoy your toasts!

My Notes :

• If you dont have custard powder then add cornflour and vanilla essence which will give the same flavour.
• While dipping the bread dont leave it for more time , just a fraction of second for each side of the bread else the bread slices would become mushy and stick to the pan.
• Preferable use a nonstick dosa tawa so that it doesnt stick.

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