Beetroot soup (பீட்ரூட் சூப்)

Beetroot soup 

Ingredients:

Beetroot  -  2 (small size)

Small onions  -  6 

Garlic  -  4 Cloves

Tomato  - 1

Toor Dal  - 1/4 cup

Green Chilli  -  2

Butter  -  2 tsp

Salt and Pepper  - to taste.

Steps:

In a bowl of water soak beetroots for 10 to 15min ,then wash well in running water. This is to remove the sand particles that is present in this root vegetable. Though supermarkets sell washed ones, it is always better to wash again.

Peel onions, garlic and cut into small pieces.Cut the tomato into pieces.

 In a pressure cooker, boil beetroot and toor dal placing them in separate containers. Pressure cooking is fast and easy but if you like it, can cook in open pot as well. 

Mash the boiled toor dal into a fine pulp and keep it aside.

Peel the beetroot and cut into small pieces.

In a pot add a teaspoon of butter and saute the onions, garlic, tomato and green chilli.

When it turns soft, remove from flame. Let it cool

Blend the above with the cut beetroot to form a puree in a blender/mixie.

Transfer to the same pot, add the boiled toor dal.

Adjust the consistency by adding water.

Switch on the stove, allow it to boil.

Transfer it to serving bowls.

Add salt and pepper according to the taste and mix well.

Add a dash of butter on top.

Serve with toast or salad.

I had it with lettuce, carrot salad. 

My Notes:

Beetroot is one of my favourite vegetable. Considering its vast health benefits, was served frequently during my childhood by my Mom and I guess I have developed a liking since then.

 Beetroots are an excellent source of  folate and manganese and also contains thiamine, riboflavin, vitamin B-6, pantothenic acid, choline, betaine,magnesium, phosphorus, potassium, zinc, copper and selenium. People who are anemic are advised to include beetroot often in their diet  in various forms.

Beetroot juice supplementation has been shown to improve muscle oxygenation during exercise, because of the nitrates present.

Beetroot decreases the risk of obesity ,diabetes, heart disease and promotes a healthy complexion and hair, increased energy, overall lower weight.

I love this veggie not only for its taste and health benefits but also coz of the variety of dishes one can make with this bright  reddie red  vegetable :)

Soup, Salad, Juice, stir fry, Sambar, kottu, Beetroot Rice, Beetroot Halwa, Beetroot cake .. the list grows. Not to forget the new, favorite of many, - natural red velvet cake with cream cheese  where beetroot is added to get the red color. 

I shall post the recipe for Beetroot halwa and Beetroot rice soon.

Timebeing, enjoy this yummy soup. 

Multigrain Dosai with Mint Chutney (பல வகை சிறுதானிய மாவு தோசை & புதினா சட்னி )

Multigrain Dosai with Mint Chutney (சிறுதானிய மாவு  தோசை & புதினா சட்னி )

Gluten is a protein found in wheat. Over time, wheat varieties with more gluten have been cultivated for commercial purposes  to give an elastic quality to the flour.
Foods rich in gluten are fairly acid-forming as it is not easy for our bodies to digest more gluten. An acidic environment  created in the body  leads to a host of problems – fatigue, acidity, obesity, cancer, diarrhea etc.. Millets are grains that do not have any gluten.

Those who have experimented with rolling out ragi, jowar or bajra rotis will vouch for how much easier it is to roll out wheat rotis(chapathis). However, this makes millets easy to digest and mildly acidic, if not alkaline. If your diet is rich in gluten (foods such as noodles, pizza, biscuits,bread, etc), consider adding millets to your diet to help create a more alkaline medium in your body. This will go a long way towards improving your health.
Millets are particularly high in minerals like iron, magnesium, phosphorous and potassium.
Along with the millets, I have used flax seed powder in a small proportion in this recipe.

In addition to improving blood pressure and lowering fasting glucose level, flaxseed intake also help decrease central obesity (as measured by waist circumference) Sprinkle a few flaxseed powder in your daily cooking. Be it your morning cereal, afternoon currries or chapathi for dinner.

Ingredients:

1. Finger Millet  Flour     (கேழ்வரகு மாவு )  -- 1/4 cup
2. Foxtail Millet Flour     (திணை மாவு)     -- 1/4 cup
3. Barnyard Millet flour ( குதிரைவாலி மாவு)   -- 1/4 cup
4. Pearl Millet flour       ( கம்பு மாவு )    -- 1/4 cup
5. flax seeds  powder    ( ஆளி விதை தூள் ) - 2 tbsp

Thin sliced onion - 2Nos.

Grated Cabbage - 1/2 cup

Grated Carrot - 1/2 cup

Finely chopped Coriander and Curry leaves

Cumin seeds - 2 tsp

Black Pepper 2 tsp

Cashew nuts - 8 (split into quarters)

Ghee  -  2tsp
Salt  -  to taste


Mix the flours in sufficient water to make a thin batter. Add sliced onions, carrot and cabbage. In a small pan heat the ghee and add black pepper n cumin seeds. When it splatters, add in the cashew nuts. Fry till golden brown and add to the batter. Add the chopped coriander and curry leaves and salt. Let the prepared batter be allowed to remain at room temperature for 30 min for all the ingredients to combine well and form a smooth batter.

In a hot tawa, spread the batter to form a dosai. Add  oil around the corner.

Cover it with a lid for a  minute. This enables faster cooking and also make it easy to turn the dosai

When dosai is crisp at the bottom, turn top side to the heat and let the top side be roasted as well.

Serve crisp, hot dosai with coconut chutney, mint chutney or idli podi. Choice is yours.

Mint Chutney 

Mint leaves has a lot of health benefits and I have been using it quite often in my cooking. My Children didn't like the strong taste except when it is added to Briyani or added to mixed vegetable kurma. 

To consume in a substantial portion for its benefit, chutney was the only option.

I learnt the below recipe from my friend, Swathi. A few ingredients added to enhance the taste and balance the pungent aroma of Mint leaves.

Ingredients:

Fresh Mint Leaves  -  2 cups ( stems removed)

Coriander Leaves  - 1/4 cup ( can use with the stems)

Curry Leaves  -  a handful

Tomato (big)  - 1

Onion (big)  -  1

Green chillies  -  2

Dry red chillies  -  2

Split black Urad dal  -  2 tsp

Asafoetida  -  1/4 tsp

Steps:

Clean all the three types of fresh leaves together in running water and drain.

Heat oil in a pan, fry the dry red chilli and green chilli, remove and add the split Urad dal and asafoetida. Remove and keep aside. In the same pan add 1 tsp oil and fry the cut onions and tomato.

Remove the onions and tomatoes and saute the leaves for a minute. Donot over cook them. 

In a mixie jar add the chillies , urad dal and salt and make a fine powder. Later add the rest of the ingredients and make a paste. Water may not be necessary or if need be, use sparingly.

Mint chutney is ready. If refrigerated, this can be used for 3 to 4 days.

My Notes:

Mint is a great appetizer or palate cleanser. The aroma activates digestive system and so generally given as a starter drink before a main course. Also used in various preparations.

Mint Chutney goes well with Idli, dosai or even mixed with hot steamed rice. As an accomplishment for curd rice as well. 

My son likes to use as a spread for his toast which he got the habit from his paternal Grandmother.

I have added vegetables to the dosai batter to meet the daily fiber requirement and also it gives a enhanced taste.

Enjoy yr dosai and mint chutney. 

Coconut Rice and Mixed vegetable Gravy ( தேங்காய் சாதம் & அவியல் )

Coconut Rice and Mixed vegetable Gravy
 (தேங்காய் சாதம் & அவியல் )

 Any main course is savored with its best accomplishment. It makes the meal the more relishable.

Sambar and Avial ,the mixed vegetable gravy (அவியல்),  is a popular combination in Tamilnadu Cuisine. After marriage, Coconut Rice was introduced to me in this combo. The threesome is awesome, especially cooked by my Mother-in-law.

The below menu of Coconut rice, Avial, Yam fry and Coriander chutney can be served as one our traditional South Indian meal for your guest or a weekend special lunch for your family. 

Avial Recipe

Ingredients:
1.Potato  ; 2
2.Zulu or native potato (seasonal)
(சிறு கிழங்கு)  :  5 to 7
3.Taro root or small yam

(சேப்பங்கிழங்கு)  :  2
4Field beans 
(மொச்சை பயறு)  : a handful

5.Indian broad beans
(அவரைக்காய்)  :  10nos
6.Brinjal
(கத்தரிக்காய்)  :  6
7.Drumstick
(முருங்கைகாய்)  : 1 or 2 depending on the length
8.Raw Plantain
(வாழைக்காய்)  :  1 small or 1/2 if the size is big.
9.Elephant Yam
(சேனைக்கிழங்கு)  :  a small piece
( I haven't included Cluster beans (கொத்தவரங்காய்)  due to its unavailability. )
Shredded Coconut  - 1 cup
green Chillies  -  5 Nos.
Garlic  -  3 Cloves
Cumin Seeds  - 1 teaspoon
Thick Curd  - 2 tablespoon
Coconut oil  - 2 teaspoon
Seasoning - Mustard seeds, Curry leaves.

STEPS:
Boil the ingredients No.1 to 4 in a pressure cooker for 2 to 3 whistles. Peel the skin and cut into pieces.

Cut the rest of the vegetables into desirable bite size.
Boil a quarter cup of water in a pot and add the drumstick pieces first as it takes more time to cook than the rest.
After a minute or so, add Elephant yam, followed by plantain.
Then add the rest. Check for water, add if needed. Donot add too much water.
Cover and allow the vegetables to cook for 5 to 7 min on a medium flame.Check and toss the pot for uniform cooking of the veggies. Can use a ladle as well.
Add the precooked vegetables and stir.
Grind coconut, green chillies, cumin and garlic ( not to a very fine paste).Add this paste to the boiling vegetables and mix well.
Add salt and let it boil for 2 minutes.
Add curd, mix well and remove from fire.
Temper it with mustard seeds and curry leaves.
Finally add coconut oil for the unique flavour of Avial. Its all ready for serving with Rice.

My Notes
Avial is a wonderful combination for Sambar or with Coconut rice.
For tiffin item, it goes well with Adai.
Even if all the vegetables are not available, try with the main ones like drumstick, brinjal, broad beans, raw plantain and potato.
There is another version of avial, called Kerala avial. Snake guard, carrots and white pumpkin are also added in this and extra curd and coconut added.

Coconut Rice

Ingredients:

Cooked Rice  - 2 cups

Grated Coconut  - 1 cup

Mustard seeds  - 2 tsp

Urad dal  -  2 tsp

Channa dal  -  2 tsp

Whole dry red chillies  -  3 Nos.(split into halves)

Curry leaves  - a few

Cashew nuts  - 8 

Coconut oil  - 3 tbsp

STEPS:

Cook the  Indian Ponni Rice and transfer it to a wide based vessel to cool. If you are using a pressure cooker, the combination of rice and water has to be 1:2 so that the cooked rice doesn't become sticky. You may use other type of rice you prefer.

Add a tablespoon of coconut oil to the cooked rice. By adding so, the rice will neither become too dry nor sticky and will take in the flavor while it is warm.

Heat the remaining oil in a pan, add mustard seeds, as it cracks add urad dal, channa dal, red chillies and curry leaves. Add grated coconut and salt. switch off the flame. Don't fry the coconut as it will become dry and lose its original flavor. If your coconut is fresh, this preparation will hold good for 4 to 5 hrs and be rest assured of the taste.

Fry cashew nuts in ghee and add the coconut mixture.

Add the above to the cooled rice and mix well. 

Mouth watering Coconut rice is ready to eat. ;)

Please try the recipe and give me your feedback. 

Roasted Brussels with Garlic and Paramesan Cheese (கிளைகோஸ் பொரியல்)

1. Roasted Brussels with Garlic and Paramesan Cheese (கிளைகோஸ் பொரியல்)

1. 
   
2.  Brussels Sprouts  are thought to be a native of Belgium, specifically to a region near its capital, Brussels after which they are named. They resemble miniature cabbages. They grow as a bunch and look like tiny branches,which explains the tamil name கிளைகோஸ் (kelakos) - kelai refers to branches and kos is cabbage.
3. Since last few years, it is commonly available in Tamilnadu, India, with more local farmers producing it. In Singapore it is available at leading supermarkets.
4. Brussel sprouts is an excellent source of Vitamin A, C, E and one of those few vegetables that have traces of the B vitamins. It is rich in manganese, potassium, iron, calcium, magnesium, phosphorus and even some omega 3 fatty acids and proteins.
   Brussel sprouts have high iron content. The high calcium content in Brussels sprout aids in maintaining high bone density and dental health.

Ingredients :

Brussels  - 10 to 15 nos.
Garlic  - 3 cloves

Black pepper  - 10 to 12 nos.

Paramesan cheese  - 3 tb spoons (grated)

Olive oil  - 2tbspoon

 STEPS:
Slice the Brussels into halves and pound the garlic.
Pound the black peppers into a coarse form and keep separately.
Heat olive oil in a medium flame, add smashed garlic and cook until lightly browned.
Add sprouts, mix well and let the pieces be coated with oil and garlic. Turn the cut side down, cover, and cook without stirring on medium-low heat for 3 to 4 minutes or until tender when pierced with a knife.
The cut side of the sprouts should get nice and browned, with a nutty flavor enhanced by garlic.
Add freshly grated parmesan and fresh pepper & finally salt to taste.
Decorate with more cheese on top before serving.

My Notes:

I like to eat this dish as it is,when it is warm. It is crunchy and tasty. Add  Peacon nuts or walnuts for a nutty feel. I prefer the later.

Can have it as a side dish for rice varieties or  add this to your cooked pasta or spaghetti. Have it with your toast or even soup.

Choice is yours, but I assure that the taste of this simple preparation is going to linger for long and will prefer this to the regular cabbage.

Steamed Finger Millet Cakes with Black Chickpeas Gravy ( கேழ்வரகு புட்டு கடலை கறி )

Steamed Finger Millet Cakes with Black Chickpeas Gravy ( கேழ்வரகு புட்டு  கடலை கறி )

 After making the Andhra special Pesarattu last week, incidentally  happened to make the Kerala special for breakfast yesterday.
Idli is to Tamilnadu likewise Puttu is the popular breakfast option in Kerala. Rice puttu and kadalai curry is the preferred combination. The Keralities relish Puttu with Nenthra pazham ( a type of Banana) as well. It is a very healthy and energy giving bfast.

I prepared Finger Millet, commonly known as Ragi, Puttu and the curry. Below is the recipe.

Ingredients for Finger Millet Steam Cake ( கேழ்வரகு புட்டு )
Millet (Ragi)flour  -  1 cup
Boiling hot water  - 1/2 cup
Grated Coconut  -  3 tbsp
Salt    - a pinch

Add  boiling water to the flour and mix well with spoon. When it is warm use your finger tips to mix well. You should get a coarse, sand like texture and not a dough. Neither sticky nor too dry. Adjust the amount of water depending on the texture of the flour. (some may require a bit more water)
 In the Puttu making kudam ( a long hallow tube the base of which can be attached to the steamer) add a spoon of grated coconut, add a few spoons of the flour followed by a spoon of grated coconut then flour and finally coconut. Steam for 10 to 12 minutes in the steamer. The nice smell of the steamed cake will indicate that it is done.

If you don't have the puttu steamer,  the wet flour can be steamed in the idli plate and used.

Alternatively in this busy scheduled workdays, you can buy the ready to eat puttu and steam for 2 or 3 min. It can be heated in microwave oven as well. The precaution is to sprinkle a few drops of water and microwave so that the puttu doesn't become too dry. In Singapore the ready to eat puttu is available at most of the Indian shops.


 Chickpeas Gravy (கடலை கறி)

The dark skinned smaller legume with rough edges ,the Garbanzo beans, is usually called the desi channa (கொண்டைகடலை) which is high in fiber content, has low glycemic index than the Kabuli channa, the light skinned smoother coat big chickpeas.The former needs more soaking time than the later. The first one is used for rice varieties and the second goes well with chapathi, naan and paratha.

Ingredients

Chickpeas  - 1 cup
Onion  -  2
Tomato  - 2
Green Chilli  - 1 or 2 (based on spice level)
Ginger  - 1"
Garlic  - 4 cloves
Turmeric powder  - 1/4 tsp
Red Chilli powder  - 1/2 tsp
Coriander powder  - 1/2 tsp
Coconut  - a small piece (optional)
Salt  - to taste
Fennel seeds  - 1/4 tsp
Cinnamon stick -  1
Aniseed  - 1
Curry leaves
Coconut oil  - 4tsp

Soak the chickpeas overnight or for minimum 4 hrs.
Rinse, drain the water. Add fresh water and pressure cook the chickpeas with salt. 4 whistles and simmer for another 3 min.The smaller dark coloured variety of chickpeas used in this recipe takes longer time to soft cook than the big light skinned chickpeas.

Coconut oil used adds a distinctive aroma to the dish. Heat oil, add fennel seeds, cinnamon stick and aniseed. Add curry leaves followed by finely chopped ginger and garlic. Saute until flavorant.
Add thin sliced onions and tomatoes, saute. Add turmeric powder, chilli powder and coriander powder, stir well.
Coarse mash  the boiled chickpeas slightly with a laddle and add to the boiling spices.Grind coconut to a fine paste and add to the mixture.
Adjust water and salt according to taste. Let it boil for 2 more min. Remove from fire.
Serve hot with the Puttu.

Tips:

Ragi is considered to be heaty and that's why it is mostly taken as "Ragi Kozh" with buttermilk added to  the cooked ragi. It is an excellent drink , the recipe of which I shall post it separately.

This Ragi puttu will be tasty if mixed with banana and sugar(milk is optional). Sweet tooth will love it. Can try this way for young kids.

I completed my meal with a glass of  lassi . ;)