Wednesday, September 30, 2015

How to make Sprouts | Home made Sprouts | Green Moong Dal Sprouts

Hurray..I did..I did..Yes, Today is the final day of Mega BM,in this month i posted on all days except Sundays under various theme. I throughly enjoyed this series and learned a lot from my fellow bloggers, each comments from them encourage & inspire me to do better in my next posts.

After i saw the Mega BM notification in Srivalli Space on july(i think), i'm very much hesitant to join it first,since so far i did only two week monthly marathon ,so within a month, can i prepare all this? If it's not now, then when, so after lot of dilemma, somehow i got the confidence and joined it. 

I thought that the whole month(August) ahead of me to prepare at least half of the post,remaining would be managed in September. Then all of sudden, there was a marriage in the family(Hubby's bro) on August. So i was out of town for nearly 20 days in August and not even entered into the kitchen.

So when i started this Mega BM, i didn't have single post in my draft . Really i'm terrified, when my fellow bloggers said that they are all scheduled most of their posts. So i decided to cook on each day and prepared the perfect list on what to cook on each day.First week went smoothly , then came another obstacle, there was a sudden official trip in hubby's work for one week,i couldn't stay alone in home for a week,so i too joined him, thought of sending a mail that i couldn't continue this BM, even i drafted the mail,but never wanted to give up this chance.

But the second week theme is "Indian States" and i planned to make three thalis, again change of plan and remove all the thalis from the list and add some simple dishes and prepared all the six dishes within two days, took photographs & cleaning the mess, that were one of the most tiresome days of my life.But nothing can beat the last minute panic right? It gives lot of ideas & energy to accomplish the task.
After all this obstacles, i'm really happy that i can post on all 26 days on time without delay or break. ok , enough with blowing my own trumpet, come to today'recipe is how to make sprouts at home, i used green moong dal here, you can use any dal to sprouts like this, but the time duration to sprout may differ on each .

Home made Sprouts

Preparation Time : 13 hrs | Cooking Time : 0 minsMakes : 1 Cup 
Recipe Category: Sprouts | Recipe Cuisine: Indian
Whole green moong dal - 1 cup

Wash the moong dal well and soak it in water for 8 hrs.After  8 hrs, the dal is doubled in size, drain the excess water from the dal.Now place it in clean cotton cloth and bring the corners of the cloth to the center & tie the knot at the end.Hang /place this in some dark & warm place for next 12 hrs without disturbing. After 12 hrs, untie the knot in the cloth, you can see the sprouts coming.If you want lengthy sprouts, you can keep it for longer hrs.

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Tuesday, September 29, 2015

Homemade Unsweetened Coconut Flakes | How to make Coconut Flakes

On the basics series, today we're going to see how  to make coconut flakes at home. Coconut Flakes are very helpful in baking goodies. I rarely found coconut flakes in grocery store in our area and  it's mostly about to expire if available. So thought of trying on my own. I made coconut macroon with this flakes and it had wonderful coconut flavor, will share that recipe soon.

If you have dry  coconut, you can make coconut flakes in 10 mins. With one medium sized coconut you can make 1 1/4 to 1 1/2 cup of coconut flakes. 


Preparation Time : 45 days | Cooking Time : 0 minsMakes : 2 cup 
Recipe Category: Basics | Recipe Cuisine: Indian
Coconut/Dry Coconut/Koparai -1 

Break the coconut and keep it in refrigerator & forget about it for next 40 days. If you're using dry coconut/Koparai , skip this step.
After 40 days, the coconut comes out from the shell automatically. Remove the skin of the coconut with scraper.Cut into pieces, grate it in grater.Grate it slowly, so that you can get long flakes.That's it Coconut flakes is ready to use. Put it in zip lock bag/ air tight container and refrigerate it.Use whenever need.
  • Grate or slice it nicely as per your need.
  • For sweetened version, put it in sugar syrup depends on the sweetness you want . Dry it and then store it.

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Monday, September 28, 2015

Rice flour | Red rice flour | Home made Rice flour | Puttu flour/Podi

Home made Red Rice Flour, making rice flour at home is a long process and it takes lot of patience, surely it's a labour of love. Honestly, i don't make rice flour at home frequently, mostly use the store bought rice flour and it's good too. For festival like deepavali, i prefer to make the home made rice flour aka pacharisi maavu for all sweets and snacks.
Back in India, in our home, for pongal festival, we use red rice only for making  pongal in front of the house using dried palm leaf fire. This year, here in canada, luckily i had found red rice around pongal festival time, it immediately took a trip down the memory lane of home town pongal festival, so without a second bought a bag of red rice. After used it for pongal festival, the leftover rice is sitting idle in the counter.  So made a batch of red rice flour, it would be so good for puttu. If you haven't tried making puttu with red rice flour, do give it a try, it's so much flavorful than the regular rice flour. Now let's check out how to make the red rice flour/puttu flour. 

Home made Rice flour

Preparation Time : 2 hrs | Cooking Time : 0 minsMakes : 2 cups(approx) 
Recipe Category: Basic | Recipe Cuisine: Indian
Homemade Rice Flour, Homemade Red Rice flour, Homemade Puttu Flour, Homemade Puttu podi, Puttu podi,Puttu maavu,Arisi Maavu Homemade Rice flour has more flour than the store bought ones.Making puttu with red rice flour would be so delicious

Red Raw Rice - 1 1/2 cup

Wash the rice 3-4 time under running water or till the water runs clear and soak it for 45 mins.
Drain the water and spread it on thin cotton cloth/ any neat kitchen towel & place the cloth in shade for 30 mins.After 30 mins, all the water is absorbed by the cloth and the rice will be slightly wet. Now put the rice in the blender and grind into fine powder, do it in batch to avoid overloading.Transfer the ground content in the sieve and sieve it till there is no more flour comes out from the sieve. In the sieve, use the small hole one.Add the leftover from the sieve in the blender and grind it again into fine powder. Repeat the process of grinding & sieving till there is no leftover. It you're immediately making puttu, no need to dry roast it,use as it is.Heat a kadai & add the flour and roast it well on medium flameAfter about 5 to 7 mins, the flour should be like dry sand or if you take the flour in between your thumb & fore finger and you can able to draw a line (kolam podum patham).That's correct stage. Immediately switch off the flame and transfer into large plate or paper. Spread it well &allow to cool completely.Then store and use whenever needed.  There might be some lumps in the flour after roasting, no need to worry about it, it will break easily when you press it  with hand itself.

  • Roast the flour without changing its color.
  • After roasting, you may find small lumps, that's totally normally, you can break them with hand or sieve it once when it's completely cooled.

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    Friday, September 25, 2015

    Home made Idli | How to make soft Idli | Typical TamilNadu Breakfast

    Idli, the most famous breakfast from Tamilnadu,a steamed cake made from the fermented rice and urad dal batter. Today's science world suggests that 3 proportion of carbohydrate and 1 proportion of protein food is ideal to start your day. And our intellectual ancestors knew this  centuries before and this idli is so apt for what the science world suggests now, more over it's a fermented food. Lately we also came to know how good these (fermented foods) are to our health. Still in Tamilnadu, India, idli is the first solid food preferred by many people to given to their babies. 

    Ok, now coming to the recipe, there are few steps to care take to get soft and spongy idli. Here i have few listed points to be remembered if you're trying the idly for first time. 
    • Buy good brand of urad dal & Idly rice.
    • Wash both the urad dal & rice well before soaking, i normally wash it for 3 times.
    • Always use fresh water at room temperature to grind, if you're using mixie instead of wet grinder, use ice cold water, it helps to avoid the heating of mixie hair
    • Don't use the soaked water to grind.
    • The urad dal batter should be fluffy & light.
    • Using wet grinder to grind for best result, but you can get soft idli using mixie also.
    The key ingredient here  is urad dal and now fluffy you grind them.My mom still use skinned & splitted urad dal for idli, after the dal is soaked, she spent almost 20 mins to remove the skin from dal before grinding, It's really boring & tiresome job and definitely you need lot of patience. Initially i had used the skinned urad dal, but now a days i use only whole urad dal, she says  that  the skinned urad dal would give best result, yeah that's true too. But now a days who has patience to do that, definitely not me. 
    I have been using whole urad dal for years now and honestly the result is awesome so far, so no complaints. I have seen some people use fenugreek seed to get softness, but we never used in our home.If you grind the urad dal batter soft and fluffy, then you don't need the fenugreek seed.

    Next is the fermenting process, to get soft idli, the fermentation process is crucial. Normally in our home back in India, we don't do anything special to ferment the batter. Keep it in counter top on overnight is enough. But if you're living in cold places, the fermentation process  is really difficult, even after 12 hrs, if the batter is not fermented well, then there is a chance of whole batter get spoiled. To speed up the fermentation process, keep the batter in warm places. I lived in cold places for years and from my experience i have learnt that keeping the batter in oven with lights on really helps to ferment the batter properly.

    Finally if you want your idli to stay fresh and soft for longer time, use the cloth for steaming the idli. To be honest, so far i have never used the idli pot that requires the idli plate to be oiled before using. Amma brought me a traditional idli pot years before and still i'm using the same, it has holes in the idli plate and you need cloth to cover and pour the batter. But i have heard from relatives & friends that the cloth idli stays soft for longer time than the other one. If you're using cloth for your idli, then you need to know that because of wrinkle in the cloth, your idli doesn't have that perfect round shape. Phew, that's all the points all remember now, it's really a long intro, hope it helps you to get soft idli.  

    Homemade Idli| Soft Idli recipe

    Preparation Time : 8 hrs | Cooking Time : 15 minsServes :
    Recipe Category: Breakfast/Dinner | Recipe Cuisine: Indian
    Idly Rice - 2 cup
    Whole Unskined Urad Dal - 1/2 cup
    Salt - 1/2 tbsp
    Water to grind

    Wash both idly rice & urad dal well and soak it separately for 3 hrs.
    After 3 hrs, drain the water from urad dal and put it in wet grinder and add fresh water to grind it.The urad batter should be thick and dont add more water at the start.Just sprinkle one or two handful of water in between every 3 to 4 mins.It takes approximately 15 to 20 mins depends on your wet grinder.Dont remove the batter from wet grinder when all the dal  is mashed well, when you sprinkle water & allow to grind, it will become fluffy & light.
    After 20 mins, collect  the batter in a large vessel and then drain the water from rice and add it in wet grinder and grind it to smooth batter, it takes 15 mins approximately.Collect  the rice batter in the same vessel. Now add 1/2 cup of water in wet grinder, wash the grinder well and add the washed water into the batter.Add enough salt to the batter and mix it with hand well. The rice batter and urad dal batter should be mixed well. Cover the vessel and let it ferment for overnight.Next morning, the batter will be fermented well, mix it vigrously with the laddle.Take the idly pan and add some water & bring to boil.Take the idli plate & cover it  with damn cheese cloth, pour the laddle of batter in each hole of the plate. When the water in the idly pan comes to boil, place the idly plate and cover it .Cook it for 5-7 mins depends on the size of the idlis. Once cooked(toothpick inserted in the center will come out clean) remove the idly plate and invert it in another plate, remove the idly plate first and then the cheese cloth.Piping hot & spongy idly is ready to serve.Serve it with sambar & chutney. I served idly with Tiffin Sambar, Coconut Chutney, Kara Chutney,Coriander chutney ,Podi,Urad Dal Vada & Kesari.
    • Place the batter in large vessel to ferment don't fill the vessel more than 3/4 of its size, otherwise it spills over the vessel after fermenting.
    •  If your idly is hard, then the amount of urad dal is not enough, so add little more next time
    • If you idly is very flat, the the amount of urad dal is more, you have to reduce it next time.
    • If you're in cold country, keep the batter in oven with oven light on, it will help to ferment the batter, I used this technique when we were in Colorado.It works perfectly.
    • If you keep the batter in fridge, bring the batter to room temperature before making idly.
    • Cold batter gives hard idlies.

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    Tiffin Sambar | Moong Dal Sambar | Idli Sambar

    Tiffin Sambar, a simple and delicious sambar made from moong dal. It's ideal for all south indian tiffin items like idli, dosa and pongal. This is the first sambar recipe that i had tried on my own when i started cooking and also it's very easy to prepare in the busy mornings.  For morning breakfast, we usually make sambar with moong dal or the combination of moong dal & toor dal.  Both tastes awesome with idies and dosas.
    In the tiffin sambar, at our home, we normally don't use tamarind,since the idlies and dosa are already fermented and have enough sourness , the side dish for that doesn't need much tartness, the sourness from the tomato is enough for us, but if you feel the need of more tartness in your sambar, feel free and add  more or less tamarind as per your liking.  Now let's check out how to make this delicious tiffin sambar.

    Moong Dal Sambar

    Preparation Time : 10 mins | Cooking Time : 20 minsServes :
    Recipe Category: Sambar | Recipe Cuisine: Indian
    Moog Dal - 1/4 cup
    Toor Dal - 2 tbsp
    Veggies - little more than 1/4 cup (chopped, i used carrot, beans, potato)
    Pearl Onion - 5-6 nos
    Tomato - 1 medium size
    Green chili -1 no
    Asafoetida - 1/4 tsp
    Turmeric Powder - a pinch
    Red chili powder - 1/2 tsp
    Sambar powder - 1 tsp
    Salt - to taste
    Coriander leaves - few
    To Temper
    Oil - 1 tsp
    Mustard & urad dal - 1/4 tsp each
    Curry leaves - few
    In a pressure cooker, add the moong dal, toor dal, veggies, green chili,onions & tomato along with asafoedita & 1 cup of water, cook it for 3 whistle or till it's mushy.Once the pressure released, put the pan again in heat, add the spices(turmeric,red chili powder & sambar powder) & salt.Bring it to boil & keep it in medium flame for 5 mins. Temper the ingredients listed under "To Temper" & add into the sambar along with coriander leaves.Tasty Tiffin  Sambar is ready to serve.
    • Adjust the amount of water as per the consistency you want.
    • Don't add more veggies in this sambar, it doesn't taste good
    • I like to use small onions for sambar, but you can use regular onions too.


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