Peanut Chutney ( வேர்கடலை சட்னி )

Ingredients:

Peanuts ( வேர் கடலை ) -  1/4 cup

Grated Coconut ( துருவிய தேங்காய்) - 1 tsp

Red Chili ( காய்ந்த சிகப்பு மிளகாய் ) - 1 or 2

Tamarind (  புளி ) - a pinch

Mustard seeds (கடுகு ) - 1/4 tsp

Split Urad dhal ( உளுந்தம்பருப்பு ) - 1/4 tsp

Asafoetida ( பெருங்காயம் ) - 1/8 tsp / a pinch

Curry Leaves ( கறிவேப்பிலை) - a twig

Salt to taste

Steps:
Soak the raw peanuts for about an hour.
Wash twice and drain the water.
In a mixie jar, add the soaked peanut,red chili, coconut, tamarind and salt.
Grind without adding water. When evenly coarse, add little water and grind to a paste.
Transfer to a serving bowl.
Heat a tsp of oil, splutter mustard seeds, urad dhal, asafoetida and curry leaves.Add to the grinded chutney.
Mix well and serve with hot idli or thosai.
My Notes:
When I was studying in Ethiraj college, I had a friend from a family of native Andhra but settled in Chennai. Her regular , atleast once a week,lunch box menu will be idli and this peanut chutney. I remember her chutney more spicy hot with chili and  a small amount of  dry coconut instead of fresh coconut added.I guess the dry coconut ( கொப்பரை தேங்காய்) keeps the chutney fresh  for long hours without becoming inedible. That chutney' taste still lingers in my mind.

Brown rice and sprouted horse gram fried rice.( கொள்ளு ஃப்ரைட் ரைஸ்)

Brown rice and Sprouted Horse gram Fried rice. 

 கொள்ளு ஃப்ரைட் ரைஸ்

Ingredients:
Cooked Brown Rice ( பழுப்பு அரிசி சாதம்) - 2 cups
Boiled Sprouted Horse Gram ( வேக வைத்த முளைக்கட்டிய கொள்ளுபயறு)  - 3/4 cup
Red Capsicum ( சிகப்பு குடைமிளகாய்) - 1 No.
Green Capsicum ( பச்சை குடைமிளகாய்) - 1 No.
Garlic ( பூண்டு) - 1 whole
Salt to taste ( தேவைக்கேற்ற உப்பு )
Olive oil ( ஆலிவ் எண்ணெய்) - 3 tbsp

Steps:

Peel and finely chop the garlic. Dice both the capsicums.

In a wok, heat olive oil and saute the finely chopped garlic. When fragrant, toss in dices of both the capsicums. Do not let them cook longer, just tossing for a while will do. Capsicums taste better when crunchy than soft.

Add in the boiled horse gram. Add required amount of salt. Mix well and cook for 2 minutes.

Combine the dry mix of horse gram and the cooked rice together. 

My Notes:

The protein, iron and calcium-rich lentil, Horse gram, has slow digestible starch. No wonder, this is fed to horses before races. 

Paired with brown rice, this dish gives a very filling effect even in a small portion. Very ideal for health-conscious people. The sprouted horse gram is easy on the stomach and faster to cook. Soaked horse gram will take less than 2 days to sprout.

I have not used much of spices for the dish except for garlic. A sizable amount of garlic is used to give the rice a pungent flavor of garlic.
The side dish of mixed vegetable curry/ kurma, with all the spices and tomatoes infused in it, will be a great accomplishment.
You can serve the dish with chips, pappads, or pickles. The choice is ours. :)

Cabbage and red bean rice ( முட்டைகோஸ் சிகப்பு பயறு கலவை சாதம் )

Cabbage and Red bean Rice 

Ingredients:
Cooked Rice ( சாதம்) - 2 cups.
Finely chopped cabbage ( நறுக்கிய முட்டைகோஸ் ) - 2 cups / 1 bowl

Soaked and Boiled Red kidney Bean ( சிகப்பு பயிறு ) - 1/2 cup
Finely chopped garlic (பொடியாக நறுக்கிய பூண்டு) - 2 tsp
Finely chopped Ginger ( பொடியாக நறுக்கிய இஞ்சி) - 1 tsp
Green Chili ( பச்சை மிளகாய்) - 2
Turmeric Powder ( மஞ்சள் தூள்) - 1/2 tsp
Chili Powder or Sambar powder ( மிளகாய் தூள் அல்லது சாம்பார் பொடி ) - 1 tsp
Lemon Juice ( optional)( எலுமிச்சை சாறு ) - 1 tbsp
Fresh Coriander Leaves ( கொத்தம்ல்லி தளை ) - 2 twigs
Ol for stir frying ( தேவையான அளவு எண்ணெய்)
Salt to taste


Steps:

Soak the dry beans for 3 hours and pressure cook.

If using fresh beans like the one I have used here, wash and pressure cook directly. 

In a skillet, add 2 tbsp of oil. When hot, add finely chopped ginger and garlic. Saute for a minute. Toss in the slit green chili and a few curry leaves.

Now add the cabbage , turmeric powder and chili powder. Mix well and cook on a medium flame for 2 minutes.

Add in the boiled beans and salt to taste. 

Let the vegetable and bean cook and blend with the spices.

Switch off the flame. Dribble a spoonful of lemon juice. Mix well. 

Combine this mixture and the cooked rice. 

Add the mixture little by little until you get the desired taste. Garnish with fresh coriander leaves.

Serve the rice with pappad and raitha ( yogurt salad).

My Notes:
Normally variety rice are prepared using coconut, lemon or tamarind.
In addition to the above, My Mother has prepared variety rice using vegetables like the carrots , cabbage, beetroot etc.. anyone of the vegetable at a time.
To give a twist, with an added nutrition, these type of rices can be given as lunch box specials.
Or Just for a change from the routine sambar and rasam, prepare this to surprise your family :)
In these type of preparation I prefer sambar powder to chili powder as the former has all spices like cumin, black pepper, coriander seeds added in.

For those who avoid carbohydrate, this dry gravy / mixture is a great food as it will be very filling.
Just take note to reduce the chili powder if you are going to eat the veggie mixture without rice.
Complete the meal with a few slices of fresh cucumber and carrots topped with nuts and a cup of yogurt.

Trimillet Dosai ( முத்தானிய தோசை)

TriMillet Dosai 

முத்தானிய தோசை 

Ingredients:

Kodo Millet ( வரகு அரிசி) - 3 tbsp

Finger Millet ( கேழ்வரகு ) - 3 tbsp

Fox Millet ( தினை அரிசி ) - 3 tbsp

Toor Dhal ( துவரம் பருப்பு ) - 2 tbsp

Channa Dhal ( கடலை பருப்பு ) - 2 tbsp

Dry Red Chili ( காய்ந்த மிளகாய் ) - 1 or 2 

Onion ( பெரிய வெங்காயம்) - 2

Grated Coconut ( optional) ( துருவிய தேங்காய்) - 2 tbsp

Curry Leaves ( கறிவேப்பிலை) - 1 twig 

Coriander Leaves ( கொத்தமல்லி தளை) - 2 twigs

Mustard Seeds ( கடுகு ) - 1/2 tsp

Split Urad Dhal ( உளுந்தம்பருப்பு ) - 1/2 tsp

Cumin Seeds ( சீரகம் ) - 1/2 tsp 

Steps:

Clean and soak the three millets together  for an hour.
Soak the lentils, channa and toor dhal separately for half an hour.

In a blender, grind the millets and red chili to a fine paste. Then add the soaked lentils and grind together. Add salt to taste.

Peel and cut onions into small bite size and add to the batter.

In a ladle heat oil and splutter mustard, urad dhal followed by cumin seeds. Finally add the curry leaves. Add this seasoning to the batter. Stir in the finely chopped coriander leaves and grated coconut.

On a hot tawa, spread a laddle full of  batter and cook on both sides until crisp. 

Serve the dosai with coconut chutney and idli podi.

My Notes:
There are many brands of multi grain doasi mix available in the market. I have used and totally agree that it is of handy in this busy world. But making your own mix with whole grains  has its unique taste and benefits.
You can try this recipe once a while,
The advantage is, millets soak very fast and can be grinded easily also. Freshly ground whole grain has its taste. Once tried, one would prefer this to the ready mix.
I have added lentils - channa dhal and Toor dhal. This makes up for the protein part of the dish and also gives crispness to the dosai. This is optional. You can stick to the millets alone.
Grated coconut , though optional, can be added to,get a nice flavour.

Palak Panner ( பாலக் பன்னீர் )

Palak Panner 

பாலக் பன்னீர்

                                  


Ingredients:
Palak Leaves ( பசலைகீரை)- 1 bunch
Panner ( பாலாடை கட்டி) - 100 to 125 g
Onion ( வெங்காயம்) - 1 big size
Tomato ( தக்காளி) - 1 big size
Green Chili ( பச்சை மிளகாய்) - 2 Nos.
Garlic ( பூண்டு) - 4 cloves
Ginger ( இஞ்சி) - 1 inch
Bay leaf ( பிரிஞ்சி இலை ) - 1 No.
Cloves ( கிராம்பு ) - 2 Nos.
Shajeera ( சிறுஞ்சீரகம்) - 1/2 tsp
Turmeric Powder ( மஞ்சள் தூள்) - 1/4 tsp
Garam Masala ( கரம் மசாலா) - 1/2 tsp
Butter ( வெண்ணெய்) - 1 tbsp
Fresh Cream ( பாலேடு ) - 2 tbsp

Steps:

Clean and wash the palak leaves.

Peel the garlic 

Fine chop ginger, onion and tomato.

Add hot water to the panner cubes and remove the cubes after a few seconds.

Alternatively, you can deep fry the paneer and keep aside.

Boil a few spoons of water in a skillet.

Add the palak leaves, green chili and the garlic

Blanch it just for a minute and remove from heat. Let it cool, blend to form a paste..

Heat a teaspoon of butter. Add Shajeera, cloves and bay leaf  first

Add the finely chopped ginger.

Next, toss in the chopped onions and saute until transparent.

Add finely chopped tomato and turmeric powder. Mix well.

When onion and tomato are well cooked, add the palak paste. 

When palak begins to boil, add the panner cubes and finally add the garam masala. Stir well and let it boil for a minute or two. Remove from fire.

Transfer to a serving bowl. To brighten up, do a finishing touch with fresh cream.
 Serve with chapati or pulav.

My Notes:
Palak paneer is a North Indian dish and least found in the South Indian home cooking by the previous generation. But have found its place in the last decade as it's a favourite dish of all kids and my sons are no exception.
This dish is easy , simple to cook yet has all the nutrients for a growing child as well as an adult.
I had the practice to prepare fresh panner at home in India. The leftover whey can also substituted for water.
But with the type of fresh milk available in Singapore, not able to get a proper substantial amount of panner even with a large quantity of milk. So had switched over to ready-made panner cubes available in the market.
The amount of panner used in the dish can be varied based on the preference.

5 pulses fritters.(5 வகை பயறு வடை )

5 pulses fritters.

(5 வகை பயறு வடை )

 Ingredients:
Dry Green Peas ( பச்சை பட்டாணி ) - 2 tbsp
Black eyed peas ( வெள்ளை காராமணி ) - 2 tbsp
Brown Chick Peas (  கருப்பு கொண்டைகடலை ) - 2 tbsp
Split Pigeon peas / Toor Dhal ( துவரம் பருப்பு ) - 2 tbsp
Split Chick Peas / Channa Dhal ( கடலை பருப்பு ) - 2 tbsp
Dry Red Chili ( காய்ந்த சிவப்பு மிளகாய் ) - 3
Asafoetida ( பெருங்காயம் ) - 1/4 tsp
Shallot / Small Onions ( சின்ன வெங்காயம் ) - 8 to 10 Nos.
Ginger ( இஞ்சி) - 1 inch
Curry Leaves ( கறிவேப்பிலை ) - 1 twig
Salt to taste ( தேவைக்கேற்ற உப்பு )
Oil for frying ( பொரிப்பதற்கு எண்ணெய் )








Steps:
Mix the pulses and soak in warm water for 2 hours.
Rinse the pulses again. Drain the water completely.
Coarse grind the pulses together with dry red chili and asafoetida.
Donot add water while grinding.
Peel and thin slice the shallots and the ginger.
Add the above and the curry leaves. Add required salt and mix well.

Heat oil in a deep frying pan. Roll the batter mixture into small balls. Without pressing hard, flatten the ball on your palm and drop in the hot oil for frying

Toss it few times and fry until golden colour on both sides. Serve hot

My Notes:

This fritters is traditionally  done with the split chick peas as the main ingredient. It is called Paruppu Vadai ( பருப்பு வடை ) or Masal Vadai ( மசால் வடை) in tamil.

Here , there is a variation with the inclusive of a few varieties whole peas.

The taste is enhanced with a crispy outer layer and the inner softly cooked coarse grain. 

While grinding refrain from adding water as the texture may vary and also while frying it will absorb more oil. 

Also make sure it is not finely ground. Coarse batter is the key step for a tasty vadai

Two tablespoons each of the 5 varieties of the whole peas will give around 12 vadai of medium size. 

The combination of peas can be your choice.

The regular vadai is usually served with special lunch or as a snack in the evening with coconut chutney.At times added to the yogurt curry as well.

I had fried the fritters and added in yogurt curry ( மோர் குழம்பு) and served with steamed rice for lunch. A favourite dish of my elder son and me 😉