OATS VEGETABLE KANJI

This is Oats Kunji. Health wise, it is nutritious and good for people with ailments like Diabetes and Hypertension. This is a fine breakfast dish for elders as well as for small babies. We can add so many vegetables to our likings. But cauliflower, drumsticks, root vegetables like potato, yam and ladiesfinger are not suitable to add in this kunji. Carrot, peas, baby corn, tomatoes, a little raddish, a little palak, French beans and onions will enhance the taste. Thin kunji is effective in healthwise.




OATS VEGETABLE KANJI [ஓட்ஸ் காய்கறி கஞ்சி]


Ingredients:

Oats- 4 to 5 tbsp
Finely chopped Tomato-1
Finely chopped onion-half
Small garlic flakes-5
Finely Shredded ginger-a pinch
Finely chopped coriander- 1 tbsp
Salt to taste
Oil- 2 tsp
Fennel seeds or cumin seeds- 1/2 tsp
Turmeric powder- half sp

Procedure:

Heat a pan and pour the oil.
Add the fennel or cumin seeds and when they splutter, add the onion with the other vegetables and fry nicely until they are well cooked and the oil floats on top.
Pour 5 cups of water with enough salt.
Immediately add the oats.
Mix well and let it boil for a few minutes until the oats are cooked.
The delicious oats kunji is ready now!

Variations:


If fennel seeds are used, a few mint leaves can be added when frying the vegetables. It will give a delicious touch. 1 or 2 teaspoons of Shredded coconut can be added in the end. 2 tbsps of coconut milk can be added in the end to give an extra taste. But it is not good for elderly people. Instead of vegetables, cooked chicken pieces can be added along with onion, tomato, garlic, mint and ginger.

CURRY LEAVES RICE

Usually, curry leaves rice is in most places prepared with curry leaves powder, hot ghee, tempering and hot rice. But this recipe is somewhat different. This is prepared with tomatoes and onions also with the usual ingredients like curry leaves and other spices.

கறிவேப்பிலை சாதம்

INGREDIENTS:

Raw rice- 1 cup
Curry leaves- 1 cup
Red chillies-4
Shredded coconut- 2 tbsp
Mustard seeds- 1 tsp
Cumin seeds- 1/2 tsp.
Finely chopped tomato [medium size]-3
onion-1 [finely chopped]
Ghee- 1 tbsp
Oil- 1 tbsp
Salt to taste
Asafoetida powder- half sp
Turmeric powder- half sp

PROCEDURE:

Cook the rice with enough salt.
Grind the curry leaves with the red chillies and the coconut coarsely.
Heat a pan and pour the ghee and the oil.
Add the mustard seeds and when they splutter, add the cumin seeds and the asafoetida powder..
Add the onion and fry well.
Then add the tomatoes with the turmeric powder and cook until they are mashed well and the oil floats on top.
Add the ground paste and fry for a few minutes on slow fire.
Mix this masala to the rice with hot ghee.
The delicious curry leaves rice is ready to serve now!

RIBBON PAKODA

Usually the snacks like murukku, thattai, cheeppu cheedai, cheedai, ribbon pakoda, karasevu etc are very famous in Tamilnadu. But I always think that this ribbon pakoda remains at the top as the most favourite snack to so many people. There are different names for this snack like nada pakoda, ottu pakoda, olai pakoda, ribbon murukku, etc. There are also so many variations in preparing this pakoda. Some will add ground ginger+garlic+green chilli paste to this. Some will add just garlic paste. What I am going to post is a simple procedure to make a delicious ribbon pakoda.

ரிப்பன் பகோடா

Ingredients:

Fine rice flour- 4 cups
Gram flour- 1 cup
Butter- 3 tbsp
Salt to taste
Asafoetida- 2 pea’s size
Chilli powder- 1 tsp
Enough oil to fry

Procedure:

Soak the asafoetida in a small cup of hot water over night.
In the morning, pour this water to the flours.
Add the remaining ingredients with enough water.
Knead the flours to a soft dough.
Fill enough dough in a murukku press with ‘ ribbon pakoda mould’.
Press it in to thin stripes on hot oil length wise or in to a circle.
Take the ribbaon paoda stripes out when they are cooked to golden brown on both sides.
The delicious ribbon pakoda is ready now!

HUJOOR

This is an old simple sweet which can be easily prepared deliciously with the correct measurements.

ஹுஜூர்

Ingredients:

Plain flour- 250 gms
Sugar- 125 gms
Ghee- 125 gms
Semolina- 75gms
Cardamom powder- half sp
Small egg-2
Salt- a pinch
Oil to fry

Procedure:

Beat the eggs well.
Mix all the ingredients with enough water to make a soft dough.
Make like chapathies with a thickness of 1 inch.
Cut them into desired sizes.
Deep fry them in hot oil on medium fire to golden brown!
The delicious hujoors are ready for the tea time!

CHICKEN PODIMAS

This chicken podimas is prepared with small chicken chunks. Big boneless chicken pieces can be minced through a food processor. With less spices, this chicken podimas is a perfect side dish for soft chappathies, mild pulao variaties and sambar sadham also!

கோழி பொடிமாஸ்

Ingredients:

Boneless chicken- 750 gms
Sambar onion [finely chopped]- 2 cups
Red chillies [ de-seeded and cut into halves]- 8
Curry leaves- 2 arcs.
Finely chopped tomato- half cup
Turmeric powder- half sp
Salt to taste
Gingelly oil- 4 tbsp

Grind the following ingredients coarsely:

Fennel seeds- 1 tsp, shredded ginger- 1 tsp/ small garlic flakes-10, cinnamon- 1 small piece

Procedure:

Heat a pan and pour the oil.
Add the chopped onions and fry them to golden brown.
Then add the ground paste with the turmeric powder and the red chillies and fry for a few seconds.
Then add the tomato with a pinch of salt and curry leaves.
Fry them until the tomatoes are mashed well and the oil floats on the surface.
Add the minced chicken to the cooking mixture.
Add enough salt.
Cook the chicken thoroughly without adding any water.
When all the water from the chicken is evaporated and the chicken is well cooked put off the fire.
Now the hot and tasty chicken podimas is ready!!

PALAK CHICKPEAS CURRY

There are so many side dishes for chappathi. This dish with the combination of keerai, potato and chick peas is the best accompaniment for chappathi.

கீரை கொண்டகடலை கூட்டு

Ingredients:

Mustard seeds- 1 tsp
Finely chopped Onion-3
Finely chopped tomato- 250 gm
Finely chopped palak- 2 cups
Soaked and cooked chick peas- 1 cup
Mashed potato- 200 gms
Salt to taste
Oil- 5 tbsp
Turmeric powder- half sp

Grind the following to a slightly coarse paste:

Shredded ginger- 1 tsp, mint- 15 leaves, green chillies-10, fennel seeds- 2 tsp, coriander leaves- a handful

Procedure:

Heat a pan and pour the oil.
Add the mustard seeds and when they splutter add the onion and fry them to golden brown.
Now add the ground paste and fry for a few minutes.
Then add the tomatoes with the turmeric powder and fry well until they are mashed well and the oil floats on the surface.
Add 2 cups of water with the chick peas.
Boil them for some minutes with enough salt.
Then add the palak and boil until they are cooked but still in green colour.
Finally add the mashed potato and cook the curry on slow fire for a few minutes.
The delicious palak chickpeas curry is ready now to serve!!

GARLIC RASAM

There are so many rasam varieties we always make at home like pepper rasam, cumin rasam, paruppu rasam, mysore rasam etc. There are special rasam varieties also like pineapple rasam, vaazhaithandu rasam, mint rasam etc. Here I am going to give a simple but delicious rasam which is very easy to make and a good companion for hot rice with melted ghee.

பூண்டு ரசம்

Ingredients:

Tamarind- a big lime size

Small Garlic flakes-8 [crushed]

Coarsely ground cumin- 1 tsp

Coarsely ground peppercorns- 1 tsp

Turmeric powder- half sp

Salt to taste

Gingelly oil- 1 tbsp

Finely chopped coriander-2 tbsp

Curry leaves- a few

Big ripe tomato-1[cut into big cubes]

Slit green chilli-2

Sambar podi- hlf sp

Mustard seeds- 1 tsp

Asafoetida- a small peiece

Procedure:

Soak the tamarind in 3 cups of hot water for half an hour and then extract its juice.

Take a bowl and add the powders, salt, coriander, curry leaves, garlic, tomato and the green chillies in it.

Crush them with the fingers nicely.

Add the tamarind extract and mix well.

Add more water according to the consistency.

Heat a pan and pour the oil.

Add the asafoetida and fry a little.

Then add the mustard seeds and when they splutter pour the rasam mixture.

Allow it to boil well for 2 minutes.

The garic rasam is ready to serve now.