Wednesday, July 29, 2015

Kuthiraivali Thayir satham | Barnyard Curd Rice

Among the various millet , i like Kuthiraivali/Barnyard millet a lot. I tried pongal & curd rice with this millet and like both of them.When i cook this millet in pressure cooker, i found lot of lumps  are formed while mix curd with millet and it's difficult to break the lumps .
So , while making curd rice with millet, i always cook the millet in open pot. Other than that, the recipe is similar to our regular curd rice.

Kuthiraivali Thayir Satham

Preparation Time : 10 mins | Cooking Time : 15 minsServes :
Recipe Category: Rice | Recipe Cuisine: Indian
Kuthiraivali / Barnyard Millet - 1/4 cup
Curd - 1/4 cup
Coriander leaves - few
Pomegranate seed - 2 tbsp(optional)

To Temper 

Oil - 1 tsp
Mustard & urad dal - 1/4 tsp
Ginger - 1/2 tsp(grated)
Curry leaves - few
Green chili - 1 finely chopped
Bring 1 -1/2 cup of water into boil, wash the rice and add it into the boiling water.Once the rice come to boil , keep the flame in low . Add salt and cook the rice until it mushy.Now temper all the ingredients listed under "To Temper" and add it to rice along with curd, coriander leaves and pomegranate seed.Mix it well and serve it with any of your favorite pickle. We had it with tomato thokku.

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Saturday, July 25, 2015

Ulundhu Kali | How to make Kali flour at home | Kali Recipe

Kali, another healthy dish with urad dal. It's authentic dish of south tamilnadu.This dish is specially given to young girls during the time of puberty. It helps to strength the pelvic and back bone.
I saw lot of recipes online for kali which are made only with urad dal. But in our home, we used to make this kali with raw rice and skinned urad dal.For this recipe, the measurement and cooking time is very important,otherwise, you can't hold the shape. so here's the recipe.

Ulunthu Kali|Kali flour

Preparation Time : 15 mins | Cooking Time : 20 minsServes :
Recipe Category: Kali/Breakfast | Recipe Cuisine: Indian


To make Kali flour
Raw Rice - 1/4 cup
Urad dal(Skinned & Splitted) - 2 tbsp
To make kali
Above ingredients makes one  100 ml cup of kali flour
Water - 1.5 times of kali flour (150 ml)
Palm Jaggery - little above kali flour (100 ml cup heaped)
Crushed Cardamom - 1 no
Gingelly oil - 2 to 3 tbsp of oil 
First grind rice and urad dal in the mixie into fine powder. Sieve it and grind it again if you find any large granules . If you're making in bulk, grind it in mill.The ratio of rice and dal is 2:1Measure the other ingredients and keep it ready.In a sauce pan, add the palm jaggery and water and bring it to boil , once the palm jaggery is melted completely, strain it and remove the impurities. Wash the sauce pan and heat it again and pour the jaggery syrup & cardamom.Once it comes to boil, keep the flame in low and sprinkle the flour evenly on the syrup.Without disturbing , cook the flour for 10 mins in low flame.After 10 min, add the gingelly oil and switch off the flame.Remove the pan on kitchen counter , with the help of wooden laddle, mix it vigorously until all comes together.Then dip the hand in water and take small portion of kali and make it as round shape.If the flour is cooked well, it doesnt stick to your hand.While serving make a hole in the center and add a tsp of oil. It taste great with gingelly oil.
  • If you want mild sweet, add equal amount of palm jaggery for Kali flour.
  • Use thick bottom sauce pan, other the bottom get burnt easily.
  • Dont disturb the flour after added in syrup, otherwise it form lot of lumps.
  • Eeyam(Tin) vessel is best for making kali.
  • You can store this kali flour for more than one month in room temperature.
               Take small portion from the sides of the ball and dip it in the center oil and have it.

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Friday, July 24, 2015

Urad Dal Bonda | Bonda with Egg

One day, while talking to my mom over phone , she told me this recipe. She said that adding egg into urad dal yields lot of bondas. Even if we drop small amount of batter into oil, it fluff up and make big bondas.And also she told that only country eggs are used in this recipe. For 1/4 kg of urad dal , one country egg is enough. You can add more or less as per your wish. 
After heard this recipe, i want to try this for long time. Last week, it had been raining for every evening here and sometimes , i couldnt see anything from my window. In one of those days we craved for something crispy for evening tea,so i tried this with very little amount of dal and the result was awesome. 
Though i grind the batter in mixie, the bond was so fluffy and crispy.I'm glad that i tried this recipe.It's so simple and yields large amount and it doesnt have the egg flavor.

Urad dal Bonda

Preparation Time : 10 mins | Cooking Time : 20 minsServes :
Recipe Category: Snacks | Recipe Cuisine: Indian
Whole Urad Dal(without skin) - 1/4 cup
Country Egg - 1/2 of one beaten egg
Onion - 1/2 of medium size one
Crushed Peppers - 1/2 tsp
Salt - to taste
Curry leaves - few
Oil - for frying
Soak the urad dal for 1 hr and grind into smooth paste in a mixie(just like vada batter). Dont add too much add, just add enough to make smooth batter.Beat the egg slightly and add it into urad dal , mix well and then add onions, peppers , salt and curry leaves and mix well.Heat the oil for frying . Now take water in a bowl, dip your hand in water and then take small portion of batter in your hand and drop it in oil.Repeat the same with the remaining batter. Dont over crowd the pan. I add 5 bondas at a time,depends of the pan size, you can add more or less.After one or two mins, it will float on the oil, at that time, flip the bonda on other side to cook. Remove from the oil when both sides are turn golden brown and put it on tissue paper.Tasty & crispy bonda is ready. It tastes good as it is, if you wish you can serve it with any of your favorite chutney.
  • The batter should be thick, dont add too much water for grinding,otherwise, after adding egg, it will become too runny.
  • Dont use normal egg, country egg is best for this recipe.
Time to dig in

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Ulunthu Kanji | Urad Dal Porridge

For this week blogging marathon, i chose the theme "Lentils in 3 ways". So for next three days, you can see three different dishes with urad dal. My mom prepared this kanji in our schooldays as our evening drink.In those days, we didn't like  this much ,so my mom stopped making this.

Recently, i craved for this Kanji , asked my mom for this recipe and prepared it immediately and i loved it. I think , we like certain taste only when we grow old :-) . As we all know urad dal have lot of health benefits, so i make this atleast twice a month nowadays. 

My mom said, that in her childhood days, they prepared this with paruthi pal extracted  from paruthi kottai using aatu kal and it's great remedy for cold in chest. over to the recipe.

Ulunthu/Uzhunthu Kanji

Preparation Time : 5 mins | Cooking Time : 20 minsServes :
Recipe Category: Drink | Recipe Cuisine: South Indian


Whole Urad dal(without skin) - 1/4 cup
Garlic cloves - 7 nos
Grated Coconut - 1/4 cup
Palm Jaggery - 1/4 cup
Cardamom Powder - 1/4 tsp(Optional)
First wash the urad dal  well and add it in pressure cooker  along with garlic & 3/4 cup of water and cook it for 5 whistle or until it 's mushy(it takes little longer time than toor dal).
In the mean time, heat the pan with palm jaggery and 1/4 cup of water and make jagery syrup.No need to check any consistency, just to remove the impurities we make the syrup. Once the jaggery melted, filter it and keep it aside.
Once the pressure released from the cooker, open the lid and mashed the dal with laddle.
Again put it on flame  and then add the jaggery syrup & cardamom powder,mix it well and bring it to boil.
In the the mean time ,extract the coconut milk from the coconut and keep it ready. Add the coconut milk at the end and switch off the flame immediately.
Healthy and tasty Ulunthu Kanji is ready.
Mix it well and have it
  • Dont mash the dal completely. The whole dal in between kanji gives great texture and taste.
  • If you dont like garlic flavor, you can reduce the amount.
  • Traditional paruthi pal is added into this , so if you have paruthi kottai, extract milk from that and use it here.
  • Even you can add our regular milk too.

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Thursday, July 23, 2015

Vazhaithandu poriyal | Banana stem stir fry

Banana stem poriyal is one of the easiest  and healthy poriyal.Banana stem is rich in potassium and vitamin B6, which helps the production of insulin(source:wiki) . So it' good to include this veggie once in a while.
Apart from cutting the veggie, the recipe takes only 15 mins to make. It goes well with sambar/Kara kulambu. 

Vazhaithandu Poriyal

Preparation Time : 10 mins | Cooking Time : 20 minsServes :
Recipe Category: Accompaniment | Recipe Cuisine: Indian

Banana stem / Vazhaithandu - 1 cup (chopped)

Onion - 1 (finely chopped)
Red chili - 3/4 nos
Oil - 1 tsp
Mustard & urad dal - 1/4 tsp each
Butter milk - 1 cup
Grated coconut - 11/2 to 2 tbsp


First take  the banana stem, remove the outer layers and then cut into thin circles. While cutting , you can see the fiber like thread in between, remove that fiber.Then cut the circles into small pieces and put it in the butter milk.Heat the pan with oil, add mustard & urad dal, once mustard splutters, add the red chili, onions and saute well, then add the banana stem along with butter milk. Now add required salt and close the pan and cook it.Once the banana stem is cooked add the grated coconut and mix well .Switch off the flame and serve this healthy poriyal along with sambar / kara kulambu.

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Monday, July 20, 2015

Banana Bread without egg & butter

Banana bread is one of the bread i bake frequently. As i already have banana bread recipe in my space  with egg and butter. This one is totally free from egg and butter. I saw this recipe in Bharathy space, it looks so inviting and easy to immediately i tried it and the result was awesome.
After that, i bake this bread whenever i have over ripen banana.Here i add badam instead of walnuts, when i first bake banana bread , i didnt have walnuts in hand, so i used badam and we love it so much. so now it's a tradition in my home to add badam instead of walnut in banana bread. Ok. let see the procedure now.

Banana Bread without Egg

Preparation Time : 10 mins | Cooking Time : 25 minsServes :
Recipe Category: Bread | Recipe Cuisine: Indian
Recipe source :SpicyChilly

Ripe bananas - 3 small (or 2 large)
Wheat flour - 1/2 cup
Maida/All Purpose flour - 3/4 cup
Brown Sugar / Demerara Sugar- 3/4 cup

Milk - 1/4 cup
Oil - 1/4 cup
Curd - 2 tbsp
Cooking soda - 3/4 tsp
Vanilla essence - 1/2 tsp
Badam - 10
First Preheat the oven to 180°C.Sieve maida, wheat flour and cooking soda together and keep aside.Take bananas in a bowl along with sugar and vanilla essence  and mashed it with masher well.
Add curd, milk and oil into banana mixture and mix it well.
Finally fold in the sifted flour mixture into banana mixture.Chop the badam roughly and mix them into the batter.Grease the loaf pan and dusted with flour evenly and keep it ready . Transfer the mixture into the pan and bake it in the preheated oven for 35 mins(or until tooth pick inserted inthe center comes out clean) at 180°CRemove from oven and allow the bread to cool on wire rack for a while before cutting out slices.Tasty Banana bread is ready.
  • The original recipe , the baking time is mentioned as 35 mins.but mine got done in 25 keep on eye on oven after 25 mins.
  • Instead of badam , you can use walnut too.
  • I used the elaki varitey of banana.

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