Sweet Potato Dumpling / சக்கரைவள்ளிக் கிழங்கு கொழுக்கட்டை

 Sweet Potato Dumpling 

சக்கரைவள்ளிக் கிழங்கு கொழுக்கட்டை

Ingredients:

Sweet potato / சக்கரைவள்ளிக் கிழங்கு - 250g

Parboiled rice புழுங்கலரிசி - 50g

Raw rice / பச்சரிசி  - 50g

Shredded coconut / துருவிய தேங்காய் - 3 tablespoon

Raw sugar / நாட்டுச்சக்கரை - 3 tablespoons ( optional)

Powdered Cardamom / பொடித்த  ஏலக்காய் -  1/2 tsp

Ghee / நெய்  - 2 tsp 

Steps:

Pressure cook the sweet potato. Allow it to cool, peel 

Mash the cooked sweet potato into a smooth paste and keep it aside.

Soak both the rice for 1 hour. Grind to a fine paste using sufficient water. 

In a heavy bottom pan, cook the rice paste to a smooth dough. 

Transfer the rice dough to a bowl, add mashed sweet potato, shredded coconut, and cardamom powder. Mix well. Add raw sugar if preferred.
Make small-sized dumplings. Steam and serve hot. 

On the right are the ones without added sugar.
On the bottom left are the dumplings with raw sugar added.

My Notes:

Casually over the conversation, my Chithi, Latha@Vels, shared this recipe, and immediately I wanted to try it. My husband used to take boiled sweet potato once in 10 days for breakfast. He liked it immediately and surprisingly he preferred to eat the unsweetened dumplings, though he is a sweet-toothed person. 

The rice and sweet potato are in the ratio of 1:3, so it was soft and mildly sweetened. The cardamom and coconut gave an enhanced flavour to the dish. You can add one or two teaspoons of ghee/ clarified butter to smoothen the dough. 

The steamed kozhukatai is healthy as well as tasty. Try yours now!

Wheat Puttu / கோதுமைப் புட்டு

Wheat Puttu
கோதுமைப் புட்டு 

Ingredients:

Wheat puttu flour (கோதுமைப் புட்டு மாவு) - 1 cup

Shredded Coconut ( துருவிய தேங்காய் ) - 2 tbsp

Cardamom powder ( ஏலக்காய்த் தூள் ) - a pinch or 1/5 tsp

Warm water ( வெதுவெதுப்பான நீர்) - 1 to 1 1/4 cup

Palm sugar ( நாட்டுச் சக்கரை) - 2 tbsp

Ghee ( நெய் ) - 2 tsp

Steps:

Take a cup of the wheat puttu flour in a bowl. Using your fingertips, mix the flour with warm water. Make it a uniform sand-like texture. Let it stand for a minimum of 5 minutes. 

On the left is the dry wheat puttu flour and on the right in the bowl is the moist swelled up flour. 

Grease the puttu steaming cup and add a spoonful of the flour. Sprinkle some grated coconut and cover that with some flour.

Finally, sprinkle some coconut on top. Close it with a lid. 

Add sufficient water to a pressure cooker and let it boil. Close the lid. At the nozzle where the whistle is placed, place the puttu cup and steam for 3 minutes. 

Unmold the puttu. Repeat the same with the remaining flour.

To the hot puttu add a few drops of ghee and sprinkle the palm sugar. Mix well and eat it hot. 

My Notes:

Puttu, a healthier dish must have definitely found its way on your breakfast table. The frequency depends on the family's choice. ;) 

The most common one is the rice puttu or in some families, ragi puttu may take its place. 

Recently at the Indian grocery shop, my husband chanced upon this wheat puttu flour and bought a packet. I tried for the first time and well-received by all. The rich aroma of the steamed wheat was the highlight. The wholesome grain is grained neither a coarse nor a smooth fine powder. 

I'm not sure if one can try to prepare this puttu flour from scratch of whole wheat.Readily available puttu flour is a blessing. We can continue to enjoy the readymade puttu flour and definitely one of the best choices for your breakfast menu. 

The puttu maker is usually a long tube like metal utensil to be fitted to a steamer for steaming. This small cup shaped cute puttu maker was given by chithi at madurai in Dec 2020. Since then I have brought back the menu regularly. It is so convenient to steam individual portions and serve.   

I prefer to have my puttu mixed with ripe banana and without sugar. The ghee and the grated coconut is sufficing.

My husband prefers puttu, hot milk and unrefined sugar. 

My elder son's choice is puttu and kadalai curry - the spicy black chickpeas gravy. 

Whatever is your choice, enjoy the food. 

Horse gram steamed cake / Dhoklas. கொள்ளு டோக்ளா

Horse gram steamed cake

 கொள்ளு டோக்ளா 

       
                                    
Ingredients:
Horsegram ( கொள்ளு )- 1 cup
Green chili ( பச்சை மிளகாய்) - 3
Ginger ( இஞ்சி) - 1-inch piece
Shredded coconut ( துருவிய தேங்காய்)  - 2 tbsp
Turmeric powder ( மஞ்சள் தூள்) - 1/4 tsp
Salt to taste ( தேவைக்கேற்ற உப்பு)
For tempering:( தாளிக்க)
Coconut oil ( தேங்காய் எண்ணெய்) - 2 tbsp
Mustard seeds ( கடுகு) - 1tsp
Asafoetida ( பெருங்காயம்)- a pinch
Curry leaves ( கறிவேப்பிலை) - 1 twig
Coriander leaves ( கொத்தமல்லி ) - 2 tsp ( finely chopped)
Steps: 
Wash and soak the horse gram lentil overnight. Drain, rinse again and drain the water. In a food processor or mixer/blender, add the soaked lentil, peeled ginger, 4 cloves garlic, green chilies and salt to taste. Pulse the ingredient without adding water. Use a spoon to mix well. Then add little water and grind to a fluffy batter. Add turmeric powder.

Grease a stainless steel plate with coconut oil. Pour and level the batter.

Steam the batter in a steamer. 

Steam for 8 to 10 minutes. 

Cool and cut the steamed dhoklas into diamond shapes. In a saucepan, heat a tablespoon of coconut oil. Add mustard seeds, curry leaves and asafoetida. As the mustard cracks, remove from fire. Pour the tempering over the dhoklas.

Garnish with shredded coconut...

...  and the coriander leaves.
Serve hot as it is or with any dip of your choice, Coriander, mint or tomato chutney. 

My Notes:

    A great source of plant-based protein, this lentil/pulse grows in a wide range of adverse climate but unfortunately it is an underutilized lentil. In addition to providing adequate protein requirements, Horse gram keeps your stomach full for a longer time. 

The original dhokla of Gujarati cuisine is made of besan flour. I had given a twist by changing the main ingredient and almost achieved to satisfy my son's taste bud. I love dhoklas and my friend Priti Sule makes irresistible ones. 

I have neither used ENO salt nor baking powder. My son commented that it is dense though soft. 

Maybe I should let to stand for a few hours to ferment and then whisk well for 2 minutes to get those fluffy spongy dhoklas. Alternatively, add some curd to the batter to make it frothy. Choices for Improvisation is vast. This is my maiden venture, better ones next time. ;)

For tempering, I have used only mustard seeds in coconut oil. Cumin, sesame seeds can also be used. 

If your dhoklas look dry, then while tempering, boil a few spoons of water after the mustard has cracked and pour the boiling water over the dhoklas. You can also sprinkle lemon juice to make it moist as well as for those tangy dhoklas.   

Bamboo Rice Pongal / மூங்கில் அரிசி வெண் பொங்கல்

Bamboo Rice Pongal 

மூங்கில் அரிசி வெண் பொங்கல்

Ingredients:

Bamboo rice ( மூங்கில் அரிசி) - 1 cup

Moong Dhal / Split green gram (பாசிப்பருப்பு) - 1/3 cup 

Ginger (இஞ்சி) - 1" finely chopped

Black Pepper (மிளகு) - 1tsp

Cumin seeds (சீரகம்) - 1tsp

Cashew nuts (முந்திரிப்பருப்பு) -6 to 8

Ghee(நெய்) - 4 tbsp

Curry Leaves (கறிவேப்பிலை) - 1 twig

Salt to taste (தேவைக்கேற்ற உப்பு) 

Steps:
In a heavy bottom pan dry roast the rice until you get the aroma. Remove. In the same pan dry roast the moong dhal. Soak the rice and dhal in water for a minimum of 30 minutes.

In a pressure cooker add 2 tbsp of ghee. When hot, add pepper and cumin seeds. As they crack add the chopped ginger and curry leaves. Add the cashew nuts and saute well.

Add 4 cups of water and salt to taste.

When the water is boiling add the rice and dhal. Cook in medium flame. Let it cook for 3 whistles and continue cooking in low flame for 5 more minutes. Switch off the flame. After the standing time, open the cooker add the remaining ghee and mix well. Transfer to a serving bowl.

Serve the hot pongal with coconut chutney and sambar. 

My Notes:

This is an amazing rice variety high in fibre, protein and vitamin. Low in GI, Bamboo rice has many health benefits. 

Its benefits aside, try this recipe if you are looking for a change from the regular savoury rice pongal / venn pongal made with white ponni rice.

Bamboo rice takes a longer time to cook, so soak the rice in hot water and use the same water while cooking. Alternatively, rice can be broken into halves in a processor and then cook. 

ragi string hopper - sweet ( ராகி இனிப்பு இடியாப்பம் )

Ragi String Hopper - Sweet
ராகி இனிப்பு இடியாப்பம் 

Ingredients:
Ragi flour ( ராகி மாவு) - 1 cup
Salt ( ஒரு சிட்டிகை உப்பு) - a pinch
Shredded coconut ( துருவிய தேங்காய்) - 2 tablespoon
Powdered Jaggery ( நாட்டு சக்கரை (அ) பொடித்த வெல்லம்) - 2 tablespoon

Add a pinch of salt to the ragi flour. Add hot water while stirring continuously. 

Make a smooth dough, knead well and let it cool. 

In a steamer plate, spread a clean cotton cloth. Form the hopper using the string hopper press. Steam for 4 to 6 minutes.

Grease your fingertips with butter/ ghee and loosen the string hoppers and let it cool a bit. Add powdered jaggery and shredded coconut. Toss well and serve.
 Do not mix or stir with a ladle. If done, it will form clumps. 

My Notes:
Ready to eat string hopper is the trend today. Most of the time I also buy the fresh ready to eat idiyappam, the name for string hopper in Tamil, from the Indian grocery shops. But once in a while have tried this. The flavour of ragi is definitely different when made with fresh flour. Still, the best is to grind your own ragi flour from the grain, which was a regular practice with the previous generation. The methods are cut short for the convenience of a busy life.
This food is an ideal breakfast for the young and old. Do incorporate this healthy dish into your meal planning to show varieties.
If you are not of a sweet tooth person, a savoury version can also be prepared using the plain steamed string hopper.

Green Bean Sprout- Pearl Millet Vermicelli / முளைகட்டிய பச்சைபயறு கம்பு சேவை

Green Bean Sprout- Pearl Millet Vermicelli  

முளைகட்டிய பச்சைபயறு கம்பு சேவை 

Ingredients:
Pearl Millet Vermicelli ( கம்பு சேவை) - 2 cups
Green bean sprout ( முளை கட்டிய பச்சைபயறு) - 1 cup
Carrot ( காரட்) - 1
Onion ( வெங்காயம்)  - 1
Finely chopped ginger ( பொடியாக நறுக்கிய இஞ்சி) - 1/2 tsp
Green chili ( பச்சை மிளகாய்) - 2
Mustard seeds (கடுகு) - 1/2 tsp
Split Urad dhal ( உளுந்தம்பருப்பு) - 1/2 tsp
Channa dhal ( கடலைபருப்பு) - 1/2 tsp
Dry red chilli ( காய்ந்த மிளகாய்) - 1
Coconut Pieces ( தேங்காய் கீற்று) - few pieces
Curry leaves ( கறிவேப்பிலை ) - 1 twig
Oil ( எண்ணெய்) - 2 tbsp
 ( உப்பு தேவையான அளவு) - Salt

Steps:
Soak the dry pearl millet vermicelli in cold water for 2 to 3 minutes. Drain off the water in a colander.

Steam the moist vermicelli in an idli steamer. 

In the same steamer place the sprouted bean in a bowl to boil together with the vermicelli on the plate of the steamer.

In a wok, add 2 tablespoon of preferred oil. Splutter the mustards followed by urad dhall and channa dhal. Add in the finely chopped ginger, throw in slit green chilies and curry leaves from a twig. 

Once ginger is flavourful saute the onions and the thin sliced carrots. 

Add in the partially boiled bean sprout. Mix well. Cook for a minute until all ingredients are infused well.
 Finally transfer the required amount of the steamed millet vermicelli and coconut pieces, toss lightly. Let it set for a few minutes and serve with chutney or pickle. 

My Notes:

Vermicelli is normally made from maida / plain flour, sometimes rice vermicelli is also ued in Asian cuisine. Both these types are high in carbohydrates. 

Though the millet vermicelli is considered a healthier choice, include vegetables for the fibre content and for a wholesome dish.

In this dish I have included a protein portion with green bean sprout. So try to include various ingredients to make a simple dish colorful and wholesome. Sprouted green bean is crunchy and can be consumed fresh. But for those who do not like the raw taste, it is parboiled for a slightly soft texture. But do not overcook as the sprout  taste better when it is half cooked. 

Take care not to soak the vermicelli for too long, or you will end up with a mushy loop. 

Added step for a non-sticky, soft  vermicelli is to grease your fingertips with oil or ghee and loosen the vermicelli after it has been steamed. Also do not over steam the vermicelli as it would form lumps.

Whip up this upma for a whole meal. Eaten as it is or you can prepare coconut chutney or raita to go with  or pair with any pickle at home. 

The coconut pieces in stir fries instead of shredded coconut is a way my elder son loves in his food and I have also been hooked on  to these crunchy bits in one's mouth during a meal. 

I have saved a small portion of the steamed vermicelli for a sweet version. Add grated coconut, palm sugar and a pinch of cardamom powder, toss lightly and serve.
Sweet and savoury version is always  a welcome. ;))

Tomato Rava Bath ( தக்காளி ரவா பாத்)

Tomato Rava Bath
தக்காளி ரவா பாத்

Ingredients:
Rava / Semolina ( ரவை) - 2 cups
Ginger( இஞ்சி) - finely chopped 2 tsp
Green Chili ( பச்சை மிளகாய்) - 2
Onion ( வெங்காயம்) - 2 ( fine diced )
Tomato ( தக்காளி) - 3 or 4 depending on the size (finely chopped)
Green peas ( பச்சை பட்டாணி) - 1/2 cup
Curry leaves ( கறிவேப்பிலை) - 1 twig
Coriander leaves ( கொத்தமல்லி) - 2 twigs
Cashew nuts ( முந்திரிப்பருப்பு) - 7 to 8
Ghee/ Clarified Butter (நெய்) - 3 tbsp
Oil for cooking ( சமைப்பதற்கு எண்ணெய்)
Salt to taste ( தேவையான உப்பு)
Turmeric powder ( மஞ்சள்தூள்) - 1/2 tsp

For Seasoning : ( தாளிப்பதற்கு)
Mustard seeds ( கடுகு) - 1/2 tsp
Urad dhal ( உளுந்தபருப்பு) - 1/2 tsp
Channa dhal ( கடலை பருப்பு) - 1 tsp
Dry Red Chili ( காய்ந்த மிளகாய்) - 2 Nos.
Asafoetida (பெருங்காயம்) - 2 pinch

Steps:
In a heavy bottom pan or wok, heat ghee and roast cashew nuts , remove and keep aside.In the same ghee roast the semolina. With a medium flame, turn and toss the semolina until you get the roasted aroma.
Remove semolina and add 3 tbsp oil to the same wok.
Add the seasoning and as it cracks, add finely chopped ginger, curry leaves and slit green chili.
Saute well, throw in the chopped onions and then the tomatoes.
Let it cook well. Add 5 cups of water and the green peas. Add turmeric powder and  salt to taste.
Cover with a lid and let the water boil. After 3 or 4 minutes, slow down the flame, add the roasted semolina while stirring continuously. Bring flame to medium , cover and cook.
After 2 minutes, turn the semolina over to cook uniformly. Cover again. let is cook for a while.
Once done, switch of the flame, garnish with fresh coriander leaves and roasted cashew nuts.
Serve hot with coconut chutney.

My Notes:

Rava Upma or Kichadi / the Semolina spicy pudding is not  liked by many. Frowning face or remarks of displeasure can be seen / heard in many households when it is prepared for breakfast or dinner.

But the reverse will be with my family. Whether it is plain upma with onions alone or the kichadi with assorted vegetables like carrot, french beans, potato and peas thrown in or the tomato bath posted here..all hands up ;)) One of the favourite dish for dinner for all. 

In this recipe, green peas is added to give a contrast colour and a sweet bite here and there.

Roast the semolina well so as not to get small lumps while cooking. 

I regularly use 3 cups of water for 1 cup of semolina but some use 2 cups for that granular non sticky texture. But if you are using less water, make sure it doesn't go dry. May be a spoon or two of cooking oil will help. 

I have used two and a half cups of water for 1 cup of semolina as tomatoes are juicy and has water content. 

If your family likes it tangy, increase tomato by one. 

A tasty meal for lunch box for which pickle will be the perfect pair.

When eaten hot, coconut chutney is the best. 

Enjoy the tomato bath in your own way :)

Aappam ( ஆப்பம்)

Ingredients:
Parboiled rice ( புழுங்கலரிசி/ இட்லி அரிசி) - 1 cup

Raw rice ( பச்சரிசி) - 1 cup
Urad dhal( உளுந்தம்பருப்பு)- 1/2 cup
Fenugreek( வெந்தயம்) - 1 tsp

  ( தேவையான அளவு உப்பு)





Steps:

Soak the rice together.

Soak dhal and Fenugreek together for an hour.

In a wet grinder, grind the dhal first. Until it becomes a fluffy batter by adding water now and then. It may take 15 to 20 min.
Remove the dhal batter and grind the rice into a batter
Neither coarse nor a very fine paste.
Add salt and mix both the ground ingredients and let it ferment overnight or for 8 hours. 

Mix the fermented batter well and take a ladle full and pour on a hot round bottom wok/pan . Swirl to form a circle.

 Cover with a lid and let it cook on medium flame. Run the tip of a ladle around the corner, the aappam will lift and come out easily.

My Notes:

Aappam is savored not only by Indians here in Singapore but also by Non-Indians. It is the soft spongy centre portion and the crispy outer ring that is unique to the dish. It is best to stomach next to idli, the steamed rice cake, good for young and elderly.
The local hawker centre serves with colored sugar or chicken curry. But the original side dish served is coconut chutney or kurma for vegetarians and paya, the lamb stew for the non vegetarians.
My mother makes it once  a week especially during weekend mornings when kids can savour this leisurely. Aappam and coconut milk a match made in heaven :)) A very soothing food after which one is sure to take a nap.
The first Aappam is eaten  with fresh coconut milk which is  sweetened and flavoured with cardamom powder. The second and subsequent are eaten with coconut chutney. This is a unique breakfast food eaten sweet and savory version. ;))
My younger son likes to eat all his aappams with coconut milk. A sweet tooth fellow. ;)
Another version of sweet aappam is prepared using palm sugar syrup. I had learnt it from my mother in law. A healthy alternate sweet version to the coconut milk.