ELLU PODI|SESAME SEEDS POWDER RECIPE FOR IDLI,DOSA

This is my Tirunelveli Aachi’s recipe which I got from my mom.Its a great side dish for idli,dosa.It has a nice flavour of black sesame seeds and garlic.I guess this recipe may be new to most of u.Its very easy to prepare compared to Idli milagai podi.Just 3 ingredients are needed.Usually my Mil makes Ellu podi for rice and its completely a different recipe.Soon i’ll post that one.But this podi goes well only for idli,dosa and not with rice.If u are a sesame seeds lover,u must try this recipe.U’ll love its flavour.Over to the recipe with a picture .

Ellu podi for idli,dosa

Ellu podi/Sesame seeds powder recipe for idli,dosa

Cuisine: Indian

Category: Sidedishes

Serves: Serves 2

Prep time: 5 Minutes

Cook time: 5 Minutes

Total time: 10 Minutes

INGREDIENTS

Black sesame seeds - 3 tbsp Cooking oil – 1/2 tsp Red chillies - 5 nos (use 7-8 if u want more spicy) Garlic cloves - 5 nos Salt - as redq

METHOD

Dry roast sesame seeds in a kadai in medium flame till it splutters with a nice aroma..Do not burn it.Please be careful else it will spoil the entire recipe. Now add oil in the kadai and roast the pinched red chillies. After it cools down,grind the chillies along with salt to a powder.Then add roasted sesame seeds and chopped garlic cloves.Grind to a powder. Serve with hot idlies adding sesame oil ! Tastes yum !!

Note

If this podi tastes bitter,u need to add more chillies.Do not burn the sesame seeds while u roast. Chop the garlic cloves and then grind with sesame seeds else it won’t grind properly.Do not add whole garlic cloves . Tastes good only for idli,dosa..

Serve with hot idli adding gingely oil/Sesame oil.It tastes yum !

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Very good recipes Tags: Till recipes, Sesame seeds, Sidedishes, SouthIndian recipes

Black Tea and Gingered Black-Eyed Peas

As much as I enjoy cooking, there are times when I just want a simple but delicious and nutritious solution for dinner. This dish is just the thing and especially suited to those times when you might be pressed for time and busy with other things. It is adapted from Raghavan Iyer's magnificent book 660 Curries. I've owned a copy for years but I never tire of it.

The original recipe called for chickpeas, but thanks to a suggestion from Siri, I used black-eyed peas instead as I had a craving for these lovely earthy beans. I was more than pleased with this dish and it will make a complete meal served with rice and a vegetable side if you like. It is fairly mildly spiced and the tea does add depth and a bit of complementary bitterness. The lime fills everything out with some tangy goodness. Smoky, peppery and earthy is how my husband described it.

Black Tea and Gingered Black-Eyed Peas

Recipe by Lisa Turner Adapted from 660 Curries Cuisine: Indian Published on March 19, 2014 Simple spicy gingered black-eyed pea curry simmered in black tea; smoky, peppery and earthy Print this recipe Ingredients: 1 1/4 cup dried black-eyed peas (3 1/2 cups cooked) 2 tablespoons black tea leaves 2 tablespoons sesame oil 1 tablespoon cumin seeds 1/2 teaspoon brown mustard seeds 1-inch piece fresh ginger, minced or grated 1 large clove garlic, minced or crushed 2 green chilies, seeded and finely chopped 1/4 cup fresh cilantro, finely chopped 1/2 teaspoon turmeric 1/2 teaspoon mustard powder 1 1/2 teaspoons sea salt, or to taste juice from 1 lime (2 tablespoons) Instructions: Rinse the black-eyed peas and soak in enough water to cover for 6 hours or overnight. Drain and rinse, then transfer to a medium saucepan. Cover with fresh water, bring to a boil, reduce the heat to low, and cover. Simmer until the beans are tender, about 40 minutes. Drain and set aside. Bring 2 cups water to a boil over medium-high heat. Add the tea leaves, remove from heat, and allow the tea to steep for 5 minutes. Strain and discard the tea leaves. Heat the oil in a large saucepan over medium-high heat. When hot, toss in the cumin and mustard seeds and stir until fragrant and the mustard seeds turn grey and begin to splutter and pop. Toss in the ginger, garlic and chilies, and continue to stir for another minute. Now stir in the black-eyed peas, cilantro, turmeric, mustard powder and salt. Add the brewed tea and bring to a boil. Lower the heat to medium and simmer, uncovered, until the sauce is thickened — about 10 minutes. Stir in the lime juice, remove from heat, cover, and let sit for 5 minutes to allow the flavors to blend. Serve hot or warm with fresh cooked white rice. Makes 4 to 5 servings

Other black-eyed pea dishes from my kitchen that you may enjoy:
Indian Black-Eyed Peas
Curried Black-Eyed Peas
Black-Eyed Pea Salsa
Black-Eyed Peas with Potato and Tamarind

On the top of the reading stack: nothing in particular as I have too much blog work to catch up on

Audio Accompaniment: Marsen Jules

SOFT RAGI ROTI/RAGI ADAI(SWEET,SPICY)RECIPE–RAGI RECIPES

Ragi adai /Finger Millet roti recipe was in my try list for long time.Its a healthy breakfast/dinner recipe for diabetic and for people who wants to lose their weight.I have discussed its health benefits at the end of this post.Don’t forget to have a glance.Here i have shared “How to make-sweet ragi adai and spicy ragi adai”.I make my MIL’s spicy adai usually adding buttermilk.But this time,i got these recipes from my friend Shalini.As she is in diet,she is having more of ragi recipes.She suggested me to try this once and she guaranteed that this adai would come out super soft and stays soft for long time too.Usually she makes this adai for lunch and have the same for dinner too.By imagining its softness,i got tempted to try.I tried for the first time and as she told,it came out very well.Sendhil is not a big fan of ragi roti as it becomes hard after cools down. But when i prepared in this way,he loved it like anything and told me to make it more often.This shows the success of this recipe,isn’t it ..I heard some people add drumstick leaves and vegetables in spicy adai.I must try that way soon to make it more healthy.U don’t need any specific side dish for this adai.Onion raita or masala raita would do ! Do try this soft ragi roti roti.U’ll love it and i am sure u will include this in your breakfast or dinner routine.Even bachelor’s can try and have this healthy recipe in your menu.
Check out my Instant Ragi dosa and Ragi biscuit if interested !

Ragi adai recipe - Sweet and spicy versions

How to make soft ragi adai - sweet and spicy versions !

Cuisine: Indian

Category: Breakfast

Serves: 10nos

Prep time: 10 Minutes

Cook time: 10 Minutes

Total time: 20 Minutes

INGREDIENTS

SWEET RAGI ADAI RECIPE Ragi flour -1 cup Jaggery - 1/2cup Water - 1.3 cups (11/3 cup) Grated coconut - 1/4 cup Cardamom powder - 1/4 tsp SPICY RAGI ADAI RECIPE Ragi flour - 1 cup Water - 1.3 – 1.5 cups Tamarind – Medium gooseberry size(optional) Turmeric powder –1/8 tsp Sambar powder -1 tsp Green chillies - 1 no (finely chopped) Big onion - 1 no Curry leaves - few Hing - 2 pinches Coriander leaves - few To temper Cooking oil - 1 tbsp Mustard seeds - 1/2 tsp Urad dal - 1 tsp Channa dal - 1 tsp

METHOD

SWEET RAGI ADAI In a kadai,melt jaggery adding the mentioned quantity of water.Strain after it melts.Again heat the syrup. When it starts to roll boil,add the grated coconut & cardamom powder.Boil for few seconds.Now simmer the flame completely and add the ragi flour.Stir it quickly without any lumps.It will become a whole mass and leaves the kadai. Switch off the flame and allow it to become warm.When it is warm.grease ur hands with gingely oil and knead the dough very well.It would become a soft ball.Keep it covered till use. Take a polythene sheet,make balls from the dough and pat it thin.Heat dosa pan and drop the adai.Apply little oil around and cook in medium to high flame for a minute.If u flip it quickly,adai may break because of its softness.So cook till firm.Adjust the flame accordingly.Cook both sides.Remove and serve hot ! SPICY RAGI ADAI Soak tamarind in little water and take the extract. In a kadai,heat oil and temper mustard,urad dal,channa dal.Saute onions,green chillies,curry leaves adding salt and hing. Now add the tamarind extract and the remaining water.Total water quantity should be 1.3 – 1.5 cups based on the quality of flour. Add turmeric powder,sambar powder and the required salt.Let it boil for 2 minutes. Now simmer the flame completely and add the ragi flour stirring the water in one hand.It will become a whole mass.Keep it covered till use. Switch off the flame and after it becomes warm,knead it well to make a dough. Make balls and pat in polythene sheet for the desired thickness.Grease ur hands with oil whenever necessary. Heat a dosa pan and cook this ragi adai on both sides adding few drops of oil.Allow it to cook till it becomes slightly firm else it will break when u flip.Keep the flame high if needed.Cook on both sides.Remove. Serve hot with raita !

Note

For this spicy version,adding tamarind is purely optional.But it adds a nice tangy taste to this bland ragi adai. U can make it much more easy and simple by adding just finely chopped chillies instead of sambar powder and tamarind extract,It tastes great in that way too. If adai comes out dry,water is not sufficient.If adai comes out too soft,water is more.So adjust accordingly Also this adai may break while u flip.Its because of its softness.To overcome this problem,cook the adai in medium to high flame for 1-2 minutes and see that it has become firm.Then flip it.It will come out well. Please do not cook in very high flame as it may burn the adai. For variations,u can add finely chopped vegetables in spicy version.

Enjoy this ragi adai for breakfast or dinner.Stay healthy and fit

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Very good recipes Tags: Finger millet recipes, Breakfast recipes, Healthy recipes, South Indian recipes

ALOO METHI CURRY RECIPE|ALOO METHI SABZI

As i mentioned in my Holi lunch menu post,here is the yummy aloo methi recipe ie,Potato with fenugreek leaves which is a great side dish for roti and rice.I have tried this many times and its my favourite too.No doubt any dish with potato tastes great.Addition of methi leaves makes it more healthy and flavourful.I don’t follow a particular recipe.I make it based on the ingredients i have in my pantry.Sometimes i make the same with kasoori methi  & baby potatoes too.It turns out well.But in this post,i have shared the basic aloo methi curry recipe using fresh methi leaves.Do try this recipe.Its a yummy side dish for dal rice and curd rice.It also goes well with our South Indian Sambar sadam and Rasam .
Do refer my baby potato masal curry if interested .

Aloo methi curry recipe

Aloo methi curry recipe - yummy side dish for rice and roti !

Cuisine: Indian

Category: Sidedishes

Serves: Serves 3

Prep time: 15 Minutes

Cook time: 10 Minutes

Total time: 25 Minutes

INGREDIENTS

Big potatoes - 3 nos Methi leaves - 1 cup Big onion - 1 no Ginger - 1 inch piece Red chilli powder - 1 tsp}     OR Sambar powder – 1 tsp Dhania powder - 3/4 tsp } Garam masala powder - 1/4 tsp Lemon juice - few drops To temper Cooking oil - 2 tbsp Jeera/cumin seeds - 1/2 tsp

METHOD

Wash and pressure cook potatoes by slitting into two for two to three whistles.Remove and peel the skin.Cut into cubes. Wash and chop the fresh fenugreek leaves roughly. In a kadai,heat oil and splutter jeera.Add onions and ginger bits.Saute well till onions turns transparent. Add methi leaves and saute till it shrinks in quantity.Add salt,turmeric,red chilli powder, coriander powder & garam masala powder.Mix well.. Add boiled potatoes.Stir well till masala coats it well.Leave in low flame for 4-5 minutes stirring twice in between.Remove and add few drops of lemon juice.Serve hot with roti,rice !

Note

For variations,use sambar powder instead of red chilli and dhania powder. Adding garam masala pwd is optional.Skip if u don’t like. I loved adding lemon juice at the end.It help to balance all the taste.But add less.. U can also use kasoori methi instead of using fresh leaves.In that case,use 2-3 tbsp crushing  in ur hands. U can always use baby potatoes in place of bigger ones.For this recipe,u can add 10-12 small ones.

Serve with hot rice,dal tadka & papad.Tastes great !

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Very good recipes Tags: Potato recipes, sidedishes, side dish for rice, side dish for roti, North Indian recipes, Aloo recipes, potato recipes

Easy Spicy Tomato Chutney

I am a firm believer in making my own sauces and condiments at home rather than resort to store-bought versions. For the most part, they are trouble free and much superior in flavor and freshness. I made this one to go along with my chickpea quinoa vegetable burgers. If I was going to go to the trouble of coming up with a fabulous vegetable burger, the least I could do is to dress it up with something made with as much care, if a whole lot less time!

Easy Spicy Tomato Chutney

Recipe by Lisa Turner Cuisine: Indian Published on March 17, 2014 Quick and simple, this spicy tomato chutney with fresh and sun-dried tomatoes is rich, vibrant and zesty Print this recipe Ingredients: 4 to 6 sun-dried tomatoes 2 tablespoons sesame oil 3 to 4 dried whole red chilies, broken into pieces 2 teaspoons cumin seeds 1 teaspoon brown mustard seeds 1-inch piece cinnamon stick 2 large tomatoes, partially seeded and finely chopped 1 teaspoon ground coriander 1 teaspoon paprika 1/2 teaspoon mustard powder 1/4 to 1/2 teaspoon cayenne a few pinches of asafetida generous handful of dried curry leaves 2 tablespoons coconut sugar or brown sugar 1 teaspoon sea salt Instructions: Soak the sun-dried tomatoes in hot water for 30 minutes, then drain and finely chop. Heat the oil in a frying pan over medium heat. When hot, add the chilies, cumin seeds, mustard seeds and cinnamon stick to the pan. Stir and fry for about 3 to 5 minutes until the cumin seeds darken a few shades and the mustard seeds turn grey and begin to pop. Add the sun-dried and fresh tomatoes along with the remaining ingredients. Cook, stirring often, until thickened — about 10 to 15 minutes. Serve warm, at room temperature, or chilled. The chutney will keep in a sealed container in the refrigerator for up to 3 days. Makes 2 cups

Other condiments to serve up:
Coconut and Mint Chutney (Nariyal Podina Chatni)
Coconut Tamarind Chutney
Quick and Easy Tomato Chutney
Velvety Tomato Chutney

HOLI RECIPES COLLECTION–SWEETS,SNACKS,DRINKS,LUNCH MENUS

          

Hi friends,
Wish u all a very happy Holi .Here is a small collection of Holi Festival foods.I have shared the links of  some easy and yummy sweets,snacks,desserts and drinks and lunch menu recipes.Choose n try ur favourite !! Enjoy this colourful day with your loved ones !
Holi Picture source and credits :http://wallpapershd3d.com/holi-wallpapers/ via Google image  search.

Sweets recipes DIY - HOMEMADE CONDENSED MILK IN 3 WAYS Coconut ladoo Moong dal ladoo Sooji/Rava ladoo Paneer ladoo Easy coconut ladoo Millet ladoo Besan ladoo Poha Laddoo Atta Ladoo Lauki Halwa Corn Flour Halwa Carrot halwa Badam Halwa Khoya Gulab Jamun Dates Nuts Roll Puran Poli Butter badusha Sukhdi/Gud papdi Maida biscuit Easy cashew almond burfi Easy maida burfi Chocolate burfi Coconut burfi Kaju katli Kaju lotus Sweet samosa (without khoya) Suryakala,Chandrakala Shahi tukda/shahi tukra Basundi 3 minutes microwave mysorepak Check THIS LINK for Cakes & Cookies recipes Snacks recipes Click HERE for Chaat chutneys  Paneer 65 Gobi 65 Baby corn manchurian Gobi manchurian Vegetable manchurian Paneer Tikka Paneer cutlet Chilli paneer Low fat chivda/Cornflour mixture Hara bara kabab Corn cheese balls Dahi vada Cabbage vada Mixed vegetable vada Masala vada Pepper vada Urad dal vada Spicy diamond cuts Samosa Vegetable cutlet Bhel puri Onion pakoras/bajji Dabeli  Vada Pav Pav sandwich Pav bhaji  Pani Puri Click HERE for more snacks recipes Drinks /Kheer recipes Thandai/Spiced milk recipe Aam panna Rose milk Bengali chaler payesh Punjabi lassi Phirni (Instant version) Fine vermicelli kheer Sago kheer Badam kheer Vermicelli kheer Sooji kheer/Rava payasam Coconut kheer Paneer Kheer

Click THIS POST to view my collection of 20 kheer/payesh recipes

Desserts

• Fresh fruit cream
• Fruit custard
• Mango ice cream
• Custard powder icecream
• China grass/Agar agar pudding
• Milk kulfi
• Royal falooda
• Chocolate covered strawberries
• Mango sago
• No bake chocolate pinwheels
• Mango kheer - No cook

Lunch thali

• Holi Special Lunch Menu
• Punjabi lunch menu
• Gujarati lunch menu
• Bengali lunch menu

Catch u all in my next post,Bye for now.Happy Holi !

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Very good recipes Tags: Holi recipes collection, Holi recipes, Holi, Sweets, Snacks, Drinks, Desserts, Indian food