How to make sprouts at home | Homemade Sprouts Recipe

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I make sprouts with green moong bean on and off though not on a regular basis. This time I tried with black channa too but it took more time around 2 days for even the small sprouts to appear. I have seen sprouts / mixed bean sprouts at Pazhamuthir but havent reached out anytime as I always doubt on the kind of water they use. So make your own sprouts and eat healthy.

How to make sprouts - Ingredients

Serves: 1

PreparationTime: 2-3 days

Green Moong Bean(Pachapayaru) - 1/2 cup
Black Channa - 1/2 cup
You can use any type of bean for sprouting in the same method

Method:

1.Take the bean you want to make sprouts here I've used green moong bean. Rinse it well twice or thrice. Transfer this to a bowl and soak it in water for atleast 6-7 hrs or preferably overnight. Then next day drain water and transfer to a clean muslin cloth.

2.Bring the corners of the muslin cloth to the center, tie a knot and keep aside undisturbed for atleast 8 hrs.You can also keep it in a container/caserole(hotpack) and keep it closed. After 8 hours, if you open you can see the sprouts coming. We usually like the medium sprout not too long ones. 

But if you want more lengthy sprouts, then keep aside for another 3-4 hrs extra. But just open and check then leave it undisturbed dont toss or turn over.

Each bean takes different amount of time for the sprout to be visible. I tried to make sprouts with black channa using the same above method and it took around 2.5 days completely for the sprout to come.

For black channa you need to soak overnight.

You can either make salad with fresh sprouts or make a stir fry with it. You can also use this for any chaats like pani puri , dahi puri etc.

My Notes:

• You can even make mixed sprouts but soaking and getting sprouts for each bean will surely differ so keep that in mind.

• You can make sprouts with mochai, dried green , yellow peas, channa, thattapayir etc.

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Vazhakkai Podimas(Raw Banana Stir Fry) | Vazhakkai Recipes

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Vazhakai(Raw Banana) can be made in several ways....this podimas or puttu as we call it is a simple yet flavourful sidedish! I like this more than the usual fry and curry. 

Vazhakkai Podimas Recipe - Ingredients

Serves: 2

Cooking & PreparationTime: 25 mins

Raw Banana - 1
Onion - 1 chopped finely
Grated coconut - 2 tbsp
Hing - a small pinch
Garlic pearls - 3 halved
Turmeric powder - a generous pinch
Salt - to taste

To temper:

Mustard seeds - 1tsp
Urad dal - 1 tsp
Oil - 2 tsp
Green chilli -1 slitted

Method:

1.Pressure cook raw banana for 2 whistles in medium flame or until soft but firm enough to grate, shred it with carrot grater and keep aside.Drizzle oil, add mustard seeds and urad dal allow it to splutter.  Then add onion, garlic, green chillies, hing - saute till onions turn golden brown.Then add shredded raw banana along with salt and turmeric powder.

2.Saute well until it starts browning and it is roasted well.Add coconut grated, give a quick stir and switch it off.

My Notes:

• Pressure cook raw banana only till soft yet crunchy enough to grate else it will turn mushy. The whistle depends on your cooker too so if you arent very sure you can just boil and cook the veggie in water.

• Serve with any variety rice or sambar rice.

• You can also cut into pieces and make this like stir fry.

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Idiyappam / String Hoppers - Sweet Idiyappam Recipe

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Idiyappam / Sevai   is a  healthy traditional cuisine made with minimal ingredients. Making plain idiyappam had become a breeze these days, flavouring it or pairing it with stew is the most wanted at home. I relish idiyappam as it is with coconut milk and sugar. Hubby likes the savoury version sevai with tempering. I will post the lemon sevai and other varieties of idiyappam soon.

Idiyappam Recipe - Ingredients

Serves: 2

Cooking & Preparation Time: 20 mins

Rice flour - 1 cup

Water - 1 cup (adjust as needed)

Salt - to taste

For the sweet idiyappam:

Sugar - 2 to 3 tbsp(adjust according to your preference)

Coconut - 1/4 cup grated

Coconut Milk - as required

Jaggery powdered - as required(optional)

Method:
1.Dry roast the rice flour for 2 mins(dont change the color)keep aside. Though roasting is optional amma does it so have been following it too.Store bought ones are already roasted I guess so check it before roasting.Bring water to a rolling boil - now add the boiling water little by little to the rice flour with salt.

2.Mix well with a laddle to form a slightly sticky soft dough. When it is still warm knead it well with your hands and bring it together to form a dough.Take a portion of the dough, make cylindrical shape and place it inside the greased idiyappam press.

3.Close the lid and press it slowly inside the pan to be steamed. Press it in swirls starting from outside to inside - I used my idli pan for this.Steam it for 12-15mins. The basic idiyappam is ready now.

You can add coconut, cardamom powder and sugar with the idiyappam and mix well. You can also add coconut milk while serving. Jaggery can be replaced with sugar too.

First you need a idiyappam press for making idiyappam.A reader had requested to show my press so have updated the above pic :)

My Notes :

• You can use the omapodi press for this else use a slightly bigger hole press if you are making sevai varieties.
• If you are making idiyappam in bulk make sure to keep the dough covered with a wet cloth or make the dough in batches which is what I do.
• Make sure the dough is not dry , add required water little by little accordingly.If water is not hot enough then pressing will be tough.
• While pressing dont layer too much that helps in even cooking.

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12 Easy Karthigai Deepam Recipes | Karthigai Deepam Special Recipes

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Pori UrundaiPuran PoliNei AppamMasala Vada



Kara PoriOats AppamKarthigai AdaiKadalai Urundai



Ulunthu VadaSemiya KheerSakkarai pongalPeanut Ladoos

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Kadalai Urundai (Kadalai Mittai) | Karthigai Deepam Recipes

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I like kadalai urundai very much either the chikki type or the kadala mittai(urundai)...I can munch it on and on :) Mittu prefers the chikki than this one as its easy to chew....see how lazy she is ;) This is the first time I am making kadalai urundai though the method is almost same as pori urundai.

Kadalai Urundai Recipe - Ingredients

Makes: 14-15 balls

Cooking & PreparationTime: 20 mins

Peanuts - 1 and 1/4 cups
Jaggery - 1/2 cup leveled
Hot Water - 1/4 cup
Cardamom powder - a generous pinch
Ghee or Rice flour - just to grease your hands

Method:

1.Dry roast the peanuts until golden brown - I used deskinned variety so just halved each peanut and started to roast it. If you are using the skin variety dry roast until the skin has black spots. Then rub it with your hands and phew it to remove the skin. Then halve each peanut then continue with the process - Set aside.

Add the powdered jaggery hot water and mash it well until its completely dissolved. Then starin in a  non stick pan to remove impurities.

2.Keep in medium low flame and keep stirring.The jaggery syrup will start bubbling up, add cardamom powder and give a quick stir.

3.Keep a plate/bowl with water say 1 tbsp ready - when the jaggery syrup  starts thickening just pour a drop in the plate containing water. At a stage the poured drop will not dissolve and will stand firm.At this stage try to roll it into a ball, it will form into a soft ball - that is the first stage dont get misleaded with this stage...It will be chewy when you form balls at this stage. Slowly if you leave for few more mins, it will start to roll into a hard ball...this is the stage we require.  , give a quick stir then add peanuts and immediately switch off the stove.

4.Mix well, meanwhile grease your hands with rice flour / ghee and allow it to cool down for a minute then start forming balls. You can even rinse your hands with cold water and then start forming balls which is even more easier. If you are not able to form the last few balls dont worry just heat it up in the stove the jaggery will start to melt then you can make balls.

Cool down and store it in airtight container.

My Notes:

• Be quick after the hard ball consistency is reached. It will be very hot so be very careful.

• If you let it cool down for more time forming balls will be not be possible.

• Rice flour can also be greased in your hands, it helps to bear the hotness. But I personally feel the  glossy finish will be missing when we use rice flour.

• Stays crisp for about a week if stored in an airtight container.

• Using hot water to dissolve powdered jaggery makes the process quick.

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Milagu Adai (Karthigai Adai Recipe) | Karthigai Deepam Recipes

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When I was googling for karthigai deepam recipes which I have not tried so far, I found this milagu adai (also called as karthigai adai) quite interesting. Though the ingredients looked much similar to the adai we make, the end result with the pepper flavour and coconut crunch it was so different! It tasted good by itself but with a dollop of butter or jaggery its the best combo!

Milagu Adai Recipe - Ingredients

Makes: 7-9 small adais

Cooking & PreparationTime: 30 mins

Recipe Reference: Kamalas Corner

Parboiled Rice (Idli Rice) - 1/2 cup
Raw Rice - 1/4 cup
Urad Dal  - 1/4 cup
Toor Dal - 1 tbsp
Chana Dal - 1 tbsp
Black Pepper - 1.5 tsp
Coconut - 2 tbsp grated
Curry leaves - few torn
Salt - to taste
Oil - as required

Method:

1.Soak rice with all other dals together in water for 2 to 3 hours, Set aside. Grind pepper coarsely. After 2 hours grind the rice dhal mixture to a coarse paste. Transfer to mixing bowl and add coconut, curry leaves, salt, pepper mix well with little water.

2.The consistency should be slightly thicker than dosa batter. Heat a tawa and drizzle oil. Take a laddle full of batter and pour it on the tawa , do not spread let it spread by itself. Drizzle oil and flip to other side for cooking and cook till golden brown and the ends start turning crisp.

Serve hot with butter / jaggery - yum!

My Notes:

• You can also add a tsp of jeera while grinding pepper and add it to the batter.

• I made small thin adais, you can even make them thick as per your preference.

• Use freshly ground pepper powder which gives the best flavour.

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Soya Chunks Biryani | Easy Lunch Box Recipes

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I wanted to try Soya chunks biryani for a long time but my behind thoughts never let me to.....as having tried quite a few soya chunks recipes, I always had  a doubt of how well the soya will blend with the biryani masala.....so hence the delay. Now I know this biryani will sure be in our menu often, this can easily fit in your kids lunch box too. This is healthy, nutritious and sure a yum biryani combo.

I wanted to make biryani just with soya chunks but if you prefer you can add other vegetables with the biryani too.

Soya Chunks Biryani Recipe - Ingredients

Serves: 2

Cooking & Preparation Time: 40 mins

Basmati Rice - 1 and 1/4 cups
Soya Chunks - 3/4 cups (I used the mini soyachunks)
Onion - 1 big chopped lengthwise
Ginger Garlic paste - 2 tsp
Garam Masala powder - 1 tsp
Red Chilli powder - 1/2 tsp
Coconut Milk - 1/2 cup
Water - 1 and 1/2 cups
Salt - to taste

To grind to a paste:

Tomato - 1 medium sized
Coriander leaves - 1/4 cup
Mint leaves - 1/8 cup
Pepper - 1/2 tsp
Fennel seeds - 1 tsp

To temper:

Oil - 2 tsp
Ghee - 1/2 tbsp
Cloves -2
Cardamom -2
Cinnamon - 1/4 inch piece
Shahi Jeera - 1/2 tsp
Bayleaf -1

Method:

1.Boil 1 cup water wit a tbsp of milk and little salt. Once it starts boiling rigourously switch it off and add the soya chunks, set aside for 10mins. Can you see it has grown almost double in size now.

2.Rinse with cold water thrice atleast to get rid of the raw smell of soya chunks.Grind the ingredients under the list 'to grind' to a fine paste. Set aside.

3.Heat oil + ghee - add the ingredients under the list 'to temper' add ginger garlic paste, onions and fry till it turns slightly browned. Then add the mint coriander paste along with red chilli powder and garam masala powder.Fry till raw smell leaves.

4.Then add the soya along with salt. Mix well until the gravy is well blended with the soya. Presoak rice in water for 15mins. Drain water and add the rice, give a quick stir.

5.Now add coconut milk, water and pressure cook for 3-4 whistles in low medium flame. Once pressure releases, open and carefully fluff the rice with a fork.

Serve hot with onion raita!

My Notes:

• Adding shahi jeera gives a nice unique flavour. But if you dont have it, just go ahead with normal jeera(cumin seeds).
• Soya chunks by itself is totally bland so the spices and masalas should be dominating to give it a nice blend.
• You can garnish with coriander leaves too at the finish.

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