Monday, August 25, 2014

Quinoa and Oats Idli Milagai Podi/Quinoa and Oats Idli Spice Powder Mix

Quinoa - 3/4 cup
Oats - 3/4 cup
Whole Black Urad Dal or Plain Urad dal - 1/2 cup
Chana dal - 1/2 cup
White Sesame seeds - 2 tbspns
Red chilies - 8 
Salt to taste
Oil - 2 tsp

Dry roast quinoa and oats separately till you get a nice aroma (approximately 3-4 minutes). Keep it separate. 
Heat 1 tsp oil in a kadai and roast whole urad until light golden brown over medium flame. It takes roughly 5-7 mins. Remove it and keep it aside.
Heat another tsp oil in the same kadai and roast chana dal until golden brown. Remove and keep it aside.
In the same kadai add red chilies and roast until crisp and changes its color. Remove and let them cool. Add sesame seeds to the same kadai and let them pop. It takes hardly a minute or two. Set aside. Once the ingredients are cooled down grind everything with salt(according to taste) in the mixer to a coarse powder.
Spread the mixture on a plate and once it is cooled pour into the air tight container and store it in the refrigerator for longer life. Serve it with idli/dosa/upma. Mix the powder with ghee or sesame oil while serving.

Wednesday, August 20, 2014

Black Bean Soup

Serves 3-4
Olive Oil - 1 tbspn
Onion - 1 cup, chopped
Garlic - 2 cloves, chopped finely
Jalapeno - 1, de seeded and chopped finely
Corn Kernels - 1/2 cup, frozen
Black Beans - 1 - 15 ounce can drained or 1 cup dried beans soaked and cooked
Cumin Powder - 1/2 tsp
Veg Broth - 1 cup or Water
Cilantro - 3 tbspns, chopped finely
Salt and Pepper to taste

For the topping;
Sour Cream
Tortilla Chips

Heat olive oil in a pot and saute the garlic, jalapenos and onions till the onions turns translucent. Add corn, veg broth, black beans, cumin powder, salt, pepper and half of the cilantro. Reduce heat, cover and let it cook for 10 minutes. Let it cool completely. Take half of the soup and blend it in a blender until smooth.
Return this puree to the soup pot and cook till the soup thickens approx for 2 - 3 minutes.
Top it with the remaining cilantro, sour cream and avocados. Serve it with Tortilla Chips!

Wednesday, August 13, 2014

Kadala Curry/Black Channa Gravy/Kala Channa Gravy

Serves 4
Brown Kondaikadalai/Kala channa* - 2 cups (cooked)
Ginger garlic paste - 1 tbspn
Onion - 1 cup, chopped 
Green chili - 1 slit lengthwise 
Tomato -1, chopped
Grated coconut - 3/4 cup or Coconut Milk - 1/2 cup, thick
Turmeric - 1/4 tsp 
Chili Powder - 3/4 - 1 tbspn 
Coriander Powder - 3 tsps 
Garam Masala - 1 tsp 
Salt as per taste

*1 cup uncooked channa yields 2 cups cooked channa

To temper;
Oil - 2 tbspns 
Mustard seeds - 1 tsp 
Hing - a pinch 
Curry leaves - few

For Garnishing;
Coriander Leaves - 1 tbspn, chopped

Soak channa overnight or for 5-6 hours. Pressure cook until soft with a little salt and just enough water.
If using coconut, heat 1/2 tsp of oil and saute coconut on medium flame until it turns golden brown. Grind it to a smooth paste. Keep it aside. If you are using coconut milk, omit this step.

Heat oil in a pan, add mustard seeds, hing, when mustard splutters, add ginger garlic paste and saute until the raw flavor goes. Then add onions, green chili, curry leaves and saute until onions turn light brown. Add a little salt to the onions to speed up the process.
Add tomatoes and cook until tomatoes become mushy. Once the tomato is cooked, add turmeric powder, chili powder, coriander powder, salt and saute until the raw flavor of the masala powder goes. If it becomes too dry, add a tbsp of water and cook.
Then add the cooked kadala along with the water. Add the ground coconut paste or the coconut milk and cook for a few minutes. Take a ladle of cooked channa, grind it to a coarse paste and add it to the gravy along with garam masala. Add more water and cook on medium flame until everything gets blended well.
Garnish with the chopped coriander leaves and serve hot with puttu, appam or with chapati or dosa or idiyappam.

Tuesday, August 5, 2014

Steamed Poha Balls/Aval Urundai/Aval Kozhukattai

Makes 10 Balls
Poha/Aval/Beaten Rice(thick or thin) - 1 cup
Water - 1 cup
Salt - to taste
Grated Coconut - 1 tbspn

For tempering;
Oil - 1 tsp
Mustard Seeds - 1/2 tsp
Urad dal - 1/2 tsp
Chana dal - 1/2 tbspn
Red Chili - 1, broken

Curry Leaves - a few


Powder the aval coarsely in a mixer. Use juice/inch option to carefully do this evenly.
Heat a pan with oil and temper with the items given under “to temper” table. Add water, salt and bring to boil. Add the powdered aval and mix well. cook till all the water gets absorbed and the mixture resembles upma. Will take 2 minutes approximately. Switch off the stove and add grated coconut and mix well and cool down. Grease an idly plate and make balls/kozhukattais out of the aval mixture and steam it for 5 minutes.
Serve hot with chutney!

Inspired from here