Puli Aval Upma

I have been thinking for a while if I should change the blogs name to something like 'Simple-and-easy-ways to seduce your tastebuds' or 'Easy breezy ways to seduce your tastebuds' .Of late most of my recipes have the these words-'Simple and easy' in them.I am cooking very less of elaborate dishes and posting what have been in my drafts for sometime.Of course I am on a holiday and that means I cook less and eat more[of what was cooked by someone else :)].I did indulge in a large piece of pizza,thanks to my nephew who made it very clear that all the dieting and stuff can wait till I return to 'my' home and is not possible while on vacation!!!Lil angel 'fed' me here chocolate cake coz coz she felt it was too 'chocolatey',function ,wedding and more indulgence have made my dieting or rather the road to healthy eating a very bumpy one.

So when I craved fro something very light and easy breezy,aval upma came to my mind all for the reason it was in my drafts for more than a year and I kept postponing posting the recipe because it lacked a decent pic.But then Think Spice-Think Tamarind made me think the better of it and so here is the yummy recipe with a 'not-so-yummy' pic...Will surely update it when I make it the next time.


I used:

Poha/Pressed rice/Aval-1 cup
Tamarind extract
Mustard-1 teaspoon
Cumin seeds-1 teaspoon
Gram Dhal-1 teaspoon
Red chillies-3
Curry leaves a few
Oil-1 teaspoon
Salt to taste

1. Wash the aval/poha a couple of time and drain.
2. Put the poha in a vessel and sprinkle tamarind extract over it and mix well.After a few minutes repeat this process till the poha is soft.Sometimes the poha many taste tangy even before it is soft,then replace the tamarind extract with water.
3. In a pan heat oil and put in mustard,cumin seeds,gram dhal,redchillies,curry leaves and when the dhal turns brown add the soft poha and salt.
4. Mix well and cover for minute,remoce from heat and serve
   

The best part it it does not involve too little cooking and ans as I always say its very easy,simple and tasty...

Note:

There are two varieties of Pressed rice - the thick and thin varieties.

If you are using the thin variety, wash the Pressed rice in a colander and use immediately.If you let it stand too long,it will get soggy.

If using the thick variety,wash it and put in a vessel.Sprinkle a little water/tamarind extract,cover and let it stand for 10 minutes or till it is soft.Then use it in the recipe.

You might also like to to try out these varieties with pressed rice

Sweet Poha - A healthy and sweet dish that kids will adore
Kande pohe - A dish straight from Maharastra
Aval upma - The regular method
Curd aval - Delicious and cooling pressed rice in seasoned yogurt.
Tangy Aval Upma - Upma with a tangy lemony twist


Bon Appetit...

Chithranna

Just as Puli Sadham is to Kongunad,Chitranna is a specialty in Karnataka.A tangy rice dish that is very simple to prepare and very very yummy.

First we have to prepare the CHITHRANNA GOJJU ,that can be mixed with steamed rice.This gojju also tastes best with curd rice / idli / dosa.

There are umpteen variations in this like adding a bit of jaggery if it is too sour / using roasted and powdered fenugreek seeds etc.This is the easiest recipe of the lot and keeps well for months in the freezer.


You need:

Tamarind extract- 1 cup,thick
Gram dhal-1 teaspoon
Urad dhal-1 teaspoon
Muatard-1/2 a teaspoon
Roasted groundnuts-3 teaspoons
Red chillies-10,broken into bits
Asafoetida powder-a pinch
Turmeric powder-a pinch
Curry leaves- a few
Sesame seed oil-2 tablespoons
Salt -To taste

1. Heat oil in a heavy bottom pan.
2. Put in mustard,gram dhal,urad dhal,asafoetida,red chillies.
3. When they turn brown add groundnuts, curry leaves and after a few seconds add tamarind extract.
4. Add turmeric powder,salt.Mix well
5. Simmer and cook for 15-20 minutes or till the contents reduce to a thick paste.By this time you can see oil floating on the surface.Stir once in a while.
   
6. Remove from heat and store in an air tight container once cooled.

When you are ready to serve,mix the required quantity of gojju with piping hot steamed rice and serve with a crispy of your choice.



This yummy rice is joining the Think spice-Think tamarind event held in my blog..

Bon Appetit...

Vara Kothamalli Thuvaiyal

Vara kothamalli is nothing but Coriander seeds and is also known by the names Dhania, kothamir.The health benefits of coriander seeds are hard to ignore.

• Traditionally it is referred to as 'Anti -Diabetic' spice.It stimulates the secretion of insulin thereby controlling blood sugar level.
  
• It is said that coriander seeds reduces LDL cholesterol and increases HDL cholesterol.
• It has a lot of Vitamins and Minerals.It is a good source of minerals such as calcium, phosphorus, iron and vitamins like as vitamin B and vitamin C.
• It is sometimes used as a carminative.
• On regular use,coriander improves overall health and prevents vitamin deficiency.
• It plays a vital role in the digestive system by preventing indigestion, flatulence / gas.
• Coriander tea is good for renal conditions but it is advisable to consult a physician before consuming this tea on a regular basis.
• Coriander seed decoction ia helpful in the treatment ofTyphoid fevers and menorrhagia [ profuse bleeding during menses]

Coriander seeds are used on a regular basis in the Indian cuisine.Curries,gravies,spice mixes are the predominated dishes that make use of coriander seeds.

Here is a simple chutney prepared with coriander seeds.It is very helpful when taken with hot steamed rice when you are feeling anorexic or have a bloated sensation.

I used:

Coriander seeds-1 small cup
Ginger-1' Piece
Garlic-3 pods,chopped
Curry leaves -a small bunch
Mint leaves-a few sprigs
Red chillies-3
Tamarind- a small lemon sized ball[prepare a thick extact of the tamarind]
Salt to taste
Oil-1 teaspoon.

1. Dry roast coriander seeds till light brown and fragrant.Keep aside.
   
2. Heat oil in a pan and put in all the ingredients except tamarind and salt.
3. Saute for a couple of minutes.
4. Let it cool and grind using the tamarind extract to a thick paste.If it is too tangy use water to grind.

Serve with piping hot steamed rice.



Note:

• There is no need to season this chutney.
• It also goes well with Idli / Dosa
• Mint leaves are optional.I had some in the fridge so added it to the chutney.
  

This chutney is for the Think spice-Think tamarind event held in my blog..

Bon Appetit...

Kaara Rotti And The Light Of Dawn

The day dawned in tune with her spirits.Lakshmi had been crying most of the previous night.And yes,it was pouring all night and now there was very slight drizzle that seemed to go on for a couple of hours.Lakshmi let out an occasional sob for she was too tired to cry.How well mother nature reflected her mood!!

Lakshmi looked at the thin figure sleeping on the worn out mat beside her.Her daughter,a frail girl of 8,was fast asleep.She fondly brushed away a few stray stands from her forehead and sighed.Why was life so cruel to her?

Her sister and brothers were well settled-not that they lived in a mansion,but reasonably well off,and didn't have to worry about the next meal.Their children were put in government schools and their future was better that what was in store for her daughter,Niru.

Lakshmi sighed again.She was the sole reason for this miserable life.She had been adamant to get married to the man of her choice much against the wishes for her widowed mother and kins.She argued that he was a man who could be trusted and after all he earned well for her was the driver for one of the important person in town.Still her mom did not accept this proposal, so she decided to take matters in her hands.One fine day amidst the Gods and Goddesses in a small village temple she tied knot with Gopal.

Life was exciting for the first few days of her wedding.He got her all that they needed to set up a home and even a few sarees and gilded ornaments.Gopal's boss invited them for lunch one day and gifted them with cash to help them around with the expenses.

At first Gopal used to hand over the salary to Lakshmi and she would try to run the household with that amount.Slowly the money that Gopal gave her began to dwindle until one day she realized he was using most of the money on wine!

She screamed and fought with him and a guilty Gopal promised to never touch that horrible thing again.That's when she broke the news that they were expecting an addition to the family.A joyous Gopal ran to his boss share the news and that gentleman again gave him an envelope .All night Lakshmi waited for her husband to return .The next morning a kind neighbor informed her that he was lying near a highway and was fully drunk.She guessed what had happened and when she was about to go and fetch him,Gopal came home staggering and fell down right in front of their home.

Slowly the habit got the better of him and his boss had no choice but to fire him.He did not want to be laughed at for employing a drunkard.But his sweet wife took in Lakshmi to help her around with the cooking and the household.This angered Gopal further.

Life had been a constant struggle from then.Many a times she wanted to run to her mom and cry out all her sorrows but her self respect prevented her from doing so.So she bore all the miseries in silence.

A few months later a cute little girl was born who was the only source of joy to Lakshmi.She tried to provide her daughter with the barest necessities and many a times she had foregone meals so that her little one could have a hearty lunch.As she grew up,her father became abusive,often hitting both mom and daughter for money.

She would tell the lady about her miseries and she had always given the same advice-Get away from this town and start afresh with your daughter.She was one of the best maids the lady had ever had and believed that Lakshmi could earn well enough in other towns too.But Laksmi who was bound by customs and tradition did not want to separate from her husband and so she had to put up with him.

One day ,out of the blue,he came home early and spoke lovingly to Niru and Lakshmi.His affection melted Niru but Lakshmi knew more about Gopal than to trust his sudden affection.Slowly Gopal came out with the truth that someone from a very far off place[she didn't even understand the name of that city!] want a small girl to play with their daughter and Gopal had given his consent to send Niru so that she would be looked after and fed well.

Lakshmi doubted his words and when discussing this with the Lady,she found out that Niru was not being sent as a playmate but to work in a factory as a bonded labor.Her husband in turn would get a ransom and she was sure he would spent that within a week.He had sold their daughter!!!Arguments continued and it turned into abuse.How could a father sell his daughter to meet his needs!!She had to decide between the lil one and the love of her life.'Did she still love him',she wondered....

The little girl wriggled as if she would wake up any minute.Quietly Lakshmi wiped her eyes and went out and washed herself.Her lil one needed breakfast and she had to prepare it before that drunkard husband of hers came and gobbled all that she prepared for Niru.

She had borrowed some ingredients from her neighbor to prepare breakfast and she sat in front of the stone grinder and started grinding the batter and Niru came out rubbing the sleep off her eyes.She grinned at her mom who was holding the batter, for it was for her favorite breakfast -Kaara Rotti ,an rare treat!!!

Before I go on here is how you make this kaara rotti:

You need:

Rice- 2 cups
Toor dhal-1/2 a cup
Gram dhal-1/2 a cup
Moong dhal-1/4 a cup
Red chillies- 5
Turmeric powder-a pinch
Ginger-1" piece
Garlic-5 pods
Cinnamon-1" piece
Fennel seeds-1 teaspoon
Salt to taste

Optional:

Finely chopped onions
Chopped Curry leaves
Grated coconut

1. Soak the rice and the dhals,red chillies for at least 4-5 hours.

2. Wash and drain the water and grind to a coarse batter along with ginger,garlic,fennel seeds,cinnamon.The batter should be slightly thicker than dosa batter.

3. Add turmeric powder and salt and mix well.

4. Just before preparation add finely chopped onions,curry leaves,grated coconut and mix well.

5.Pour a ladleful of batter on a heated griddle and spread to a circle.Drizzle oil around the edges[optional]

6.Cover and cook till it is crisp.

7.Flip it over and cook for a minute

Remove from heat and serve hot with a chutney / sambar

Kaara rotti served with sugar,chilli-coconut chutney,coriander chutney

Note:

• To enhance the taste of the rotti ,you can roast the dhal before soaking.
• Similarly can roast the fennel and cinnamon too.
• It you don't prefer the raw taste/crunchiness of onions ,you can saute the onions with a little oil for a few minutes and add to batter.
  

Niru finished off 3 rotti's before picking up her school bag and hurrying off to the nearby government school.Lakshmi was glad that she had prepared her daughters favorite breakfast and content that the next meal for her would be provided in the school.

She cleared the dishes and her mind and went off to meet the Lady.Niru came home tired and sat to write her homework.Coffee or tea was luxury.A cup of water was all that they could afford.Suddenly she asked,

'Why were you and appa so angry last night?I was so scared that I wanted to run away from home...'

That was the last straw.Laksmi smiled and said,'Things will change from tomorrow,don't worry Niru'.

The little girl ate the remains of the meal from the Lady's home and slept.Lakshmi stayed awake hoping for that the man that she loved would come back as always and be the same person who would look after them.As the clocked ticked away ,she made up her mind.

Just before dawn she awakened Niru and gave her porridge to drink.She picked up a bag and passed on Niru's School bag.There was a look of determination on her face.

Hand in hand mother and daughter walked out into the cool morning.The day was just beginning to dawn.The sky was clear and it promised to be a sunny day.How well Mother nature reflected her mood!!!!

This food and fiction is off to Sandeepa who is hosting Chalks and Chopsticks 2 nd edition ,Aqua who hosted the first edition.

Poverty and addiction in most instances lead to the parents 'selling off' their children.I have heard it through my maid but the characters in this fiction is imaginary.

Puli Sadham-A taste from Kongunad

Kongunad cuisine has a place of its own in South India and among the various dishes,Puli sadham or tamarind rice holds a special place.

This recipe is from the cook who is in MIL's place.When served with a potato fry/curry I can't think of having anything else for lunch!This puli sadham is famous not only for its taste but also for its shelf life.It is the most popular dish that is packed during travel and keeps good for a few days.The sauce that is prepared for this puli sadham keeps well when refrigerated for more than 20 days and for months when frozen.Defrost the paste, mix it with rice and indulge in a tangy treat.This paste is also a good side dish for curd rice.




Now to the recipe

You need:

Cooked rice,grains separate-2 cups.
Tamarind extract-2 cups,thick
Shallots/pearl onions-10 numbers,finely chopped
Mustard-1 teaspoon
Gram dhal-1 tablespoon
Urad dhal-1 teaspoon
Red chillies-5, broken into bits
Turmeric powder-1/2 a teaspoon
Curry leaves- a few
Fenugreek seeds-1/2 a teaspoon
Peppercorns-1/2 a teaspoon
Salt to taste
Sesame oil-2 tablespoons

1.Dry roast fenugreek seeds and peppercorns.Powder and keep aside.

2.Heat oil in a pan and put in mustard,urad dhal,gram dhal,red chillies,curry leaves and when it splutters add the onion and saute till till becomes soft.

3.Add the tamarind paste,turmeric powder,salt and mix well.

4.Let it boil till it thickens,approx-15 minutes.If it is too tangy add a little water / jaggery.

5.Add the fenugreek-pepper powder and mix well so that there are no lumps.

6.Cook for another 5 minutes and remove from flame.

7.Now take a portion of this paste and add to the cooled rice.Mix well and taste.Add more paste if required.

Enjoy a delicious tamarind rice with potato curry.


This tangy dish is for Think spice-Think tamarind event held in my blog..

Here are some tasty dishes from Kongunad cuisine

Arisi Paruppu Sadham-A delicious one pot meal.
Urulaikizhangu kaara curry - Spicy potato curry to go with arisi paruppu sadham.
Ell urundai - Nutritious sesame balls.
More - Delicious buttermilk to chill out the heat.
Pacha payaru kadaiyal - Green gram dhal gravy to go with steamed rice.

Bon Appetit...

Tomato Moong Noodles

I casually opened the announcement of My Legume Love Affair -23 hosted by Susan of The well seasoned cook and logo caught my eyes straight away.It was a click of Moong Noodles!
Why was I so excited to see the Moong noodles you wonder,don't you!

I love moong noodles after being introduced to it in a Hot pot restaurant.I had been experimenting a few Indian versions with these moong noodles and this particular recipe was a hit wit my family.So sending this recipe to Susan for her lovely event.


This is Moong noodles.When cooked it turns soft and transparent with a silky texture.



I used:

Moong noodles-2 blocks
Tomato-2,chopped
Onion-1,chopped
Garlic-2 pods,grated
Turmeric Powder-a pinch
Red chillies-2
Curry Leaves-a few
Mustard-1 teaspoon
Cumin seeds-1/2 a teaspoon
Black sesame seeds-1 teaspoon ,toasted, to garnish
Salt to taste
Oil-1 teaspoon

1.Boil water in a pan and put in the noodles.Switch off flame.Cover and keep aside.[This is according to the instructions on the pack.Sometimes I microwave the noodles in water for 5 minutes or till done.].

2.Once the noodles are soft,drain and keep aside.

3.Heat oil in a pan and put in the mustard,cumin seeds,curry leaves and red chillies.

4.When the seasonings splutter put in onion,garlic and saute till translucent.

5.Put in tomato,turmeric powder,salt,mix well and cook till tomato is soft.

6.Add the cooked noodles and stir to mix.

7.Reduce the flame and cover and cook for 2 minutes.

Serve garnished with black sesame seeds.





Note:

• Some brands of moong noodles cook very fast hence keep checking often,else the noodles kinda 'melt' into the water.
• You can also use garam masala for a different taste.
• Garnish with roasted and crushed groundnuts give a wonderful crunch to the dish.
  

Bon Appetit...

Microwave Tangy Tomato Pasta

Lil angel ,like any other kid,loves noodles and pasta.Here is my version of quick and tasty pasta that I can whip up in minutes.

I used:

Pasta-1 cup
Tomato puree-3/4th cup
Ginger garlic paste-1 teaspoon
Onion-1 ,finely chopped
Chilli powder-1/2 a teaspoon
Salt to taste
Oil-1 teaspoon

1. In a microwave proof dish put in oil,onion,ginger garlic paste and mix well.Microwave on high for 3 minutes or till onion s translucent.
2. Add tomato puree,1/2 a cup water,salt and chilli powder,mix well and microwave covered for 10 minutes or till pasta is cooked.

Serve warm!!!!

Note:

• Adjust the tomato-water ratio.If you want it dry ,add less water.
• You can also garnish it with a grated cheese
  

This dish goes to Niloufer for her Twenty-20 event

Bon Appetit...

Rasavadai

Every year when I come home to India,I make a list of all that I have to...... -any guesses? Shop? visit? Call? No,its a list of all that I have to eat!!Not just eat but it must be prepared by mom.So even before I pack I tell mom to 'schedule' her cooking to suit my list.

So when I am at her place,I am in heaven.The items that are invariably present in the list are Bisi bele huli anna,happala karadha payasa,Kaalu chutney to name a few.The other dishes appear and disappear on the list in accordance to my craving.

The last time I visited my parents,mom told me that she tasted a dish that was different and tasty and would love to prepare for me.I was really surprised at the ease of preparation.This dish a tasty blend of two dishes.One is a dish that we make everyday and another is a dish that is a must when kids are at home or for tea time snacks.What happens when these two dishes are put together?Very simple,we get -Rasavadai.

As you might have guessed by now,it's something similar to sambar vadai.The vadai or gram fritters are soaked in Rasam/Saaru.
All you need is

Ulundhu vadai
Clear Rasam / Saaru
Boondhi / Sev / Mixture
Coriander leaves to garnish

1. Place an ulundhu vadai in individual serving cups
2. Pour clear rasam over it till it is completely submerged.
3. Garnish with boondi/sev/mixture and coriander leaves.

Serve!!!

Note:

If you want a crispy Rasavadai serve immediately.If you prefer a soft vadai,dip in hot water before step 1,Squeeze out the water gently and place in serving cups and proceed.

This is a very different and tasty dish espicially coz its prepared by mom!!!Sending this to Sabitha's Celebrating Mom event

Bon Appetit...

Poondu Kuzhambu

The health benefits of Garlic are too many to enumerate.Scientists now wonder if its a spice / medicine / both!!!Here is a simple and tangy garlic gravy to go with steamed rice.



I used:

Garlic-20 pods [medium sized]
Tamarind extract-1 cup, thick
Mustard- 1 teaspoon
Turmeric powder- a pinch
Asafoetida powder- a pinch
Curry leaves-a few
Red chillies-3
Salt to taste
Sesame seed oil/ Gingelly oil- 2 teaspoons + 1 teaspoon

Dry roast and powder

Coriander seeds- 1 teaspoon
Peppercorns-1 teaspoon
Channa dhal-1 teaspoon
Toor dhal-1 teaspoon
Urad dhal-1/2 a teaspoon
Fenugreek seeds-1/2 a teaspoon
Red chillies-2
Cumin seeds- 1 teaspoons

• Heat 2 teaspoons of oil in a pan and put in mustard,curry leaves and red chillies.
• When the mustard splutters add garlic and saute till light brown.
• Put in tamarind water and add turmeric powder and asafoetida.
• Let it boil it it thickens a little.
• Add the powder and mix well so that there are no lumps.Simmer for 10 minutes.Stir once in a while.
• If the mixture is still watery mix a little cornflour /rice flour with water and add to the pan.
  
• When the garlic is soft and the desired consistency is obtained remove from fire and transfer to serving bowl.
• Drizzle 1 teaspoon oil and cover till serving time.
• Just before serving mix and serve with steamed rice.
  

This delicious dish is for Think spice-Think tamarind event hosted here in my blog.Think spice is the brain-child of Sunita,which celebrates the uniqueness of spices in our kitchen.

Here are some more garlic based recipes

Garlic gravy
Garlic Rice
Garlic Pickle
Spicy garlic spread

Bon Appetit...

Baby Potato in Red Sauce

The lil one in the house is getting super naughty and very talkative.I have to answer a hundred questions everyday that sometimes I feel so tired just listening to her ask questions.Yes,this is the time the child explores the things around her and I don't want to discourage her thereby hindering her learning process.But sometimes I am stumped.I have no answer for her questions.Then there are times when I can't answer her queries!!!

The other day a conversation went about like this..I was chopping tomatoes at that time...

Lil angel-What is this ma?
Me-Tomato
LA-What tomato?
Me-....er...its called Bangalore tomato...
LA-What Bangalore?
Me-Bangalore is a place
LA-Where is that place?
Me-Its quite far away dear.
LA-How far away..
Me...Mmm..its near that aunties home
LA-Which aunt?
Me-Remember that aunt who gave u those soft and fluffy chapathis?
LA-Ok...Where is that aunt now?
Me-Same place where we visited her
LA-When did we visit her?
....
......

Do I need to continue!!!!Perhaps not,let me spare you the rest of the conversation which started with tomato ,went to Bangalore, Mysore,traveled back to grandpa's home and finally settled on potato.

She saw a basket of potatoes and asked 'Why is it sooo tiny'?
'Baby potatoes ' ,I replied.
'Oh, for this baby',she squealed with delight!!.
'Yes ,this is for my dear little baby',I replied.
'No ma,this is naught little baby',she said patting her tummy.
All I could was laugh and hug her tight.

Here is the Baby Potato in Red Sauce specially prepared for the naughty lil angel.This dish came into existence after I read this recipe from Prathiba's blog-The Chef and her kitchen.I modified it a little .


I used:

Baby potato - 1/4 kilo
Tomato -2,ripe
Onion-1 ,finely sliced
Cumin seeds-1 teaspoon
Mustard-1 teaspoon
Turmeric powder-a scant pinch
Red chilli powder-1/2 a teaspoon
Cumin powder- 1/2 a teaspoon
Curry leaves a few
Salt to taste
Oil-1 teaspoon

• Scrub the potato and pressure cook then for 1o minutes or till done.Cool and remove the jackets.Keep aside
• Blanch tomato and puree.
• In a pan heat oil and put in mustard,cumin seeds,curry leaves.
• When the mustard splutters put in onion and saute till translucent.
• Next in goes the tomato puree,salt,chilli powder,cumin powder and turmeric powder.
• Mix well and cook till it thickens.
• Put in the baby potato and mix to coat.
• Remove from heat once the tomato puree is almost dry.

Serve as a side dish with steamed rice.



A serving of this dish is being packed off to Sara's blog where she is hosting Cooking with seeds-Cumin seeds,an event started by Priya of Priya's easy n tasty recipes.

Here are some delicious recipes with baby potatoes...

Jeera Aloo - Cumin flavored Baby potatoes

Methi Aloo - Baby potatoes with fenugreek leaves.

Happy cooking...

Vegetable Oats Rawa Idli

Whenever I see an elderly couple I feel a great sense of warmth and pride.They need not be my family or even someone known to me.Something in them draws my attention.I feel so happy looking at the elderly that I wish I too would live to that age.

Their eyes speak years of experiences,their joys or sorrows and is overflowing with care and love.Once in a while I just walk to them and speak a few words and I am not sure what those people would have thought.But their smile is worth a million dollars.

To live to a ripe old age can only mean they have laid a strong foundation for health and nutrition in their childhood.In those days there was more manual work and they sure ate organic food.Chemical pesticides and fertilizers were not used.They did a good deal of physical work,right from walking to school to enjoying games in front of their house and ate healthy stuffs.No riding bikes or auto to school and surely no burgers and french fries.Thus they were more healthier than the kids today.

But as they grow older,they face some problems that hinder their intake of nutritious food.Pointers likes denture problem,food-drug interference,economic status,digestive problems,lack of appetite, etc affect the food intake and hence it is of utmost importance to see to that they get the right nutrition.

While preparing food for the elderly,care has to be taken to ensure that the food is easy to digest and provide nutrition too.Here is a simple dish that has fiber, little bit of vitamins and minerals , easy to digest and low fat too.By the way did I tell you that it is easy to prepare?



For Vegetable oats rawa idli I used:

Oats- 1 cup
White rawa-1 cup
Vegetables- grated carrot,peas-a handful
Grated ginger-1" piece
Sour curd-2 cups
Mustard-1 teaspoon
Cumin seeds-1 teaspoon
Gram dhal- 1 teaspoon
Salt to taste
Oil-1 teaspoon

1. Dry roast oats and powder.[optional]
2. In a large bowl combine rawa,oats,grated carrot,peas,ginger,salt.
3. Add curd little by little and make a batter.The quantity of curd can vary between 1 1/2 - 2 cups.Add water if necessary.The batter must not be too watery.
4. In a small pan,heat oil and put in mustard,cumin seeds,gram dhal and when the dhal turns brown pour into batter.
5. Mix well and let it sit for 15 minutes.Adjust the consistency if required.
   
6. Pour into greased idli molds and steam for 15 minutes or till a skewer comes out clean.

Serve hot with a chutney or sambar

Vegetable oats rawa idli served with sesame chutney

Note:

• Curry leaves and finely chopped coriander leaves/mint can be added to the batter before steaming.They enhance the taste of the idli.
• You can also add fried cashews/groundnuts to the batter before steaming.They will become soft and will not be a problem to chew.
• Other vegetables like grated beetroot,cauliflower etc can also be added.
  

For digestion problems,Jeeraga kashayam and Sukku malli kashayam come to the rescue.These are home remedies that are very effective and simple to prepare.

These 3 simple recipes are off to join 'Food for seven stages of life-old age' hosted jointly hosted RV and Sudeshna .

Healthy living....

Ras Malai For ICC

I was multi-tasking a few weeks ago-telling mom that it was ages since I tasted Rasmalai and was checking my mail side by side.That's when I saw Srivalli's announcement for this month's Indian Cooking Challenge.I was surprised!This months the chosen recipe was Rasmalai!!!Rasmalai is a traditional sweet from West Bengal,India and also a favorite in Bangladesh.

I decided then and there that I would make this.The reason being-I had missed last months challenge and I had developed a sudden craving for Rasmalai.Though I wanted to make it ASAP,I could do this only a couple of days ago and thoroughly enjoyed every step of this procedure.The process may seem lengthy but the result is worth every bite!!!

Take a look at the yummy dessert before I proceed to the method...


Now for the step by step guide to make this delicious dessert at home.

I used:

Milk-1 liter + 3/4 liter
Lemon juice from half a lemon
Sugar -a little less than half a kilo
Maida- 1 teaspoon
Cardamom-2 pods,crushed
Saffron-a few strands,soaked in a tablespoon of warm milk
Powdered nuts-2 tablespoons

1.Heat 1 liter milk in a vessel and bring it to boil.

2.Switch off the flame and squeeze out the juice from the lemon.

3.It will curdle immediately,else add more lemon juice.Let it stand for 10 minutes.


4.Strain.


5.Put the panner into a vessel and wash a couple of times with water.

6.Transfer the paneer onto a cheese cloth and squeeze out excess water.

7.Tie the cloth and hang it so that the whey drains out completely.It took almost an hour.

8.The whey water is very nutritious .So do not discard it.Store it in the fridge for later use.

9.After the whey has drained completely here is the paneer ready to be used.

10.Add the maida to the paneer and knead for 15 minutes.Knead well else it may break when dropped into the sugar syrup.

11.Make small balls.



I got 15...

12.In a pressure cooker,take 2 cups of water and add half the sugar.

13.Once the sugar dissolves,put in the paneer balls and pressure cook for 2 whistles / 10 minutes.


14.The paneer will be double the original size now.

15.Heat the 3/4 liter milk in a heavy bottomed vessel and add the remaining sugar, nuts, saffron, cardamom and simmer till it reduces to 3/4th of the original quantity.


16.Remove the paneer from the syrup and squeeze them gently to remove excess syrup.Flatten them lightly.


17.Drop them gently into the reduced milk mixture.


18.Simmer for 10 minutes.Remove from heat.Let it cool,refrigerate and serve!!!


Isn't it pretty easy.I finished the actual procedure in an hour.The waiting time was 1 hour for the whey to drain.During this time I could have started heating the milk and the nuts mixture but I was happily reading Jeffery Archer's-Prison diary Volume 3 and almost forgot that I had still more work in the kitchen!My nephews who love this dessert were eager to taste it and they were totally taken in by the taste!!!They want me to prepare this again!!!I am so glad it turned out perfect...

The chilled Rasmalai was way better than the ones I used to have outside.It does make sense,after all, its home made!!!

Note:

The whey that we get when milk coagulates is rich in nutrients.It can be used in a plenty of ways.All you need to do is store it in the refrigerator and

• Use it to prepare chapathi/Roti use this water to make the dough.
• It can also be used instead of lemon juice[as a starter] the next time you make paneer.
• Use it as a soup base
• Add a pinch of salt and drink it up.
• Use it while preparing baked goodies.
• Use it in milkshakes instead/with milk.

Earlier in ICC

Ariselu / Athirasam
Kachori
Moong dhal halwa
Chegodilu
Gulab jamun

Happy feasting.....