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. ;))

Sweet and Savoury Seedai / இனிப்பு மற்றும் உப்பு சீடை

Sweet and Savoury Seedai 
இனிப்பு மற்றும் உப்பு சீடை

Ingredients:

Raw Rice ( பச்சரிசி ) - 3 cups
Urad dhall Powder ( உளுந்தம் பருப்பு) - 1/2 cup
Jaggery ( வெல்லம்) - 1 cup
( வெள்ளை எள்) - 3 tablespoon
Cardamom powder ( ஏலக்காய் தூள்) - 1/4 teaspoon
Butter ( வெண்ணெய்) - 2 tablespoon
Oil for frying.( பொரிப்பதற்கு தேவையான எண்ணெய்) -
                      (உப்பு தேவையான அளவு)
Steps:
Soak the raw rice for minimum 45 min. Drain the water, spread on a clean white cotton cloth to absorb the excess water. When the rice is moist and not too dry, use the mixie to grind and get rice flour for the recipe. Sieve to get fine powder, which is very vital as small rice grains may splutter seedai while frying.
Dry roast the Urad dhal in medium flame until fragrant. Grind it to a fine powder. Sieve as well and discard the sediment.
Sieve the rice flour and the urad flour twice to ensure there is no minute sediment particles.
Clean and dry roast the white sesame seeds.
Take half the portion of the rice flour( 2 cups) for the savoury seedai and keep the other half aside for sweet seedai.
Dry roast one half of the rice flour, allow it to cool.

Add in 2 tablespoon of urad flour to one cup of rice flour. Add salt and 1 teaspoon of sesame seeds.
Add a tablespoon of hot melted butter or hot oil, mix well and make a dough with few spoons of waer at a time.

Knead the dough well, roll into tubular shapes. This will enable to pinch a little of the dough each time to roll into small rounds. For this savoury seedai, the balls can be rough  on outside and in irregular shapes.

Heat oil in a pan. Drop the balls and fry in medium fire. Turn frequently for uniform frying.

While frying, when the bubbles and the  sound had  fizzled out ,then that is the time to remove the fried balls. 

Leave it on kitchen towel to remove oil. Let it to cool and store in a air tight container. 

Sweet Sedai
Melt a cup of  jaggery in 2 teaspoons of water. Sieve to remove impurities. Bring it to boil until 2 string consistency. Add to 2 cups of raw rice flour, mix well. Add cardamom powder and sesame seeds.
Knead the dough softly and make small balls for frying.

Fry in medium hot oil and in medium flame. Turn carefully for uniform frying. 

My Notes:

During Krishna Jayanthi celebrations, for my amma, preparing Seedai, both sweet and savoury , is a must.  It is prepared by default.  I continued the tradition or can say so as I had prepared and offered most of the times. 

Fine shredded coconut is dry fried and added to the sweet seedai dough. This is an option.

Either sesame seeds or cumin is used for savoury seedai. 

The most cautious step is to make sure the flour do not have any tiny specs of rice. Orlese the balls in oil will splutter and cause chaos and it is very dangerous. Secondly the cumin or sesame seeds should not have any impurities as well. 

Because of this  many ladies will have a second thought to prepare seedai. Easily bought from sweet shops. I heard the sweet shops in Chennai and other major cities, there is  special festive packs with seedai, murukku etc,, sold during Krishna Jayanthi and other festives with sweets accordingly.  Modern age demand and it is served. :)

But homemade seedai brings eating snacks  a whole new level of taste. 

Ladys finger stuffed stir fry பொதித்த வெண்டைக்காய் வதக்கல்

Ladys finger stuffed stir fry 

பொதித்த வெண்டைக்காய் வதக்கல்

Ingredients:

Lady'finger (medium size) ( சிறிய வெனண்டைக்காய் ) - 12 - 15

Big onion ( பெரிய வெங்காயம்) - 1 big

ginger ( இஞ்சி ) - a small piece

Curry leaves ( கறிவேப்பிலை) - 1 twig

Oil ( எண்னணெய்) - 2 tbsp

for stuffing ( பொதிப்பதற்கு)

Dry red chilli ( காய்ந்த மிளகாய்) - 2 or 3 

Coriander seeds ( தனியா) - 1 tbsp

Cinnamon stick ( பட்டை) - 1 small piece

Fennel seeds ( சோம்பு) - 1/2 tsp

Shredded Coconut ( துருவிய தேங்காய்) - 2 tsp

Fried channa dhal ( பொட்டுக்கடலை) - 2 tsp

Steps:

Dry roast all the ingredients for the stuffing except the fried channa dhal. Fine powder the ingredients in a mixer.

Chop off the head of the ladys finger and slit lengthwise , remove the seeds. Do not cut into two, keep the tail end intact.

Stuff each of the ladys finger with sufficient amount of the masala.. Brush a little oil on the outside of the vegetable and keep aside.

Powder the masala. Peel, wash and fine chop the onion and ginger.

In a flat pan, add a tablespoon of oil, saute the ginger and onion until flavourful. 

On another burner heat a flat  grid/ dosai kadai, spread the stuffed vegetable and let it roast. Turn to other side slowly without spilling the stuffing.

Transfer the vegetable to the sauted onion. Give a toss to coat uniformly. Let it saute for a minute.
Remove and serve hot. 

My Notes:

ladys finger is a favourite among many. It is a vegetable used in sambar, kulambu, vathakkal, pachadi etc..not to forget the north Indian style of "okra" preparation.

Trick is to cook without it being slimy.

My experience is to cook lady's finger fresh,without refrigeration.(It should not get the moisture.) Once refrigerated, it has to be kept outside overnight so as not to get that slimy mucus thing while cutting and cooking. Best is buy, wash and dry using the kitchen towel and allow it to air dry  before cooking. 

This preparation is a good combination for rice varieties,especially curd rice. For kids you can keep one or two pieces on a chapathi and roll. Fresh lady's finger wrap is ready. ;))

Being rich in dietary fiber and with many pertinent nutritional benefits, include ladys finger once a week in your menu. 

Deepavali Legiyam தீபாவளி லேகியம்

Deepavali Legiyam / marundhu

தீபாவளி  லேகியம் 

Ingredients:
Long Pepper Or Black pepper( கண்டந்திப்பிலி அல்லது மிளகு)  1/2 tsp
Black cumin seeds or Cumin seeds ( கருஞ்சீரகம் /  சீரகம்)  -  1/2 tsp
Oregano (ஓமம்)  - 1/2 tsp
Dry ginger ( சுக்கு)  - 1 inch
Coriander seeds ( தனியா)   - 1/2 tsp
Jaggery (வெல்லம்)  - 1/2 cup
Honey ( தேன்)   - 1 tbsp
Ghee / Clarified butter ( நெய்)  - 1 tsp

Pound the dry ginger into pieces and soak.
Clean and soak the raw spices for minimum 30 min

Drain the water from the spices and grind the spices into a fine paste.

In a heavy bottom pan, add the paste and the pounded jaggery. Bring it to boil

Let it boil on low to medium flame. Bubbles start to appear

Add a teaspoon of ghee and stir well. The legiyam will leave the sides and form a nice colour.

Finally add the tablespoon of honey, mix well. Switch off the stove. Allow it to cool in the pan and transfer to a dry container.

My Notes:

Deepavali, the festival of light, is all about sweets and savouries. But I have chosen this,considered as medicine, to post as deepavali special, deviating from all the delicacies prepared at home.

When my mentor, Jayanthi mami, casually shared this simple recipe I was tempted to prepare as I have not tried before.A combination of spices used which is usually used separately in various Indian dishes. A simple method to prepare your own legiyam for deepavali. Fresh and home made and done in a jiffy :))

I have fond memories of having homemade legiyam at my paternal grandparent' house. In those days this is the first thing given to all on deepavali day. Though we do not prepare and eat as many varieties of fritters and sweets as in a few decades ago,  still need this for the small portion of sweets and savouries we eat , as down through the generations our digestive system functioning has reduced.  

I could not get the long pepper and so have used black pepper instead.

Some people may dry roast the spices and make it as a powder for this recipe and also add a pinch of cardamom powder. I have omitted  cardamom as it will mask the original flavours of the spices. 

Whether dry roast and powder or soak and grind,choose a method but should try as these spices aids digestion and improves appetite, alleviates heartburn, indigestion and cold/ flum. So why not?

 Not only during deepavali, this should be given both to young and old occasionally for better immune and digestive system functioning. 

Half a teaspoon of each, when soaked and grounded will give a substantial portion for a family of 6 to have a teaspoon each. 

Have a spoon of legiyam and enjoy the delicacies to your heart content once a while. ;)

Jackfruit seed stir fry ( பலாகொட்டை வதக்கல் )

Jackfruit Seed Fry

 பலாகொட்டை வதக்கல் 

Ingredients:
Jackfruit Seeds ( பலாக்கொட்டை)  - 200 g
Turmeric powder ( மஞ்சள் தூள்) - 1/4 tsp
Chilli Powder( மிளகாய் தூள்) - 1/2 tsp
Ginger ( பொடியாக நறுக்கிய இஞ்சி) - finely chopped 1 tsp
Rice flour ( அரிசி மாவு) - 1 tbsp
Seasoning ( தாளிப்பதற்கு) :
Mustard seeds( கடுகு) - 1/4 tsp
Urad dhal ( உளுந்தம் பருப்பு) - 1/4 tsp

Channa dhal ( கடலை பருப்பு) - 1/4tsp
Curry leaves ( கறிவேப்பிலை) - 1 twig
Oil ( எண்ணெய் ) - 2 tsp
Salt to taste ( தேவையான அளவு உப்பு)

Steps:
Wash and clean the jackfruit seeds, pressure cook for 3 whistles and in slow fire for 2 to 3 minutes.
Peel and slice the seeds lengthwise into two.
Mix the dry powders together and form a paste using water. Marinate the cooked seeds in this paste for at least 15 minutes.

In a heavy bottom pan, add 2 tsp of cooking oil. When hot, splutter the seasoning, followed by curry leaves and finely chopped ginger. Saute until flavourful.

Add in the marinated seeds and roast until crisp on outside. Add another teaspoon of oil if needed.
Serve hot as a side dish for rice and sambar.

My Notes:
My elder son and husband like Jackfruit and so I tend to buy whenever I see the fruit , fresh in the wet market, in the process of the fruit pods being removed by the vendor. I have cooked the seeds for aviyal or sambar but have not tried roasting like this recipe.
Few weeks ago, my younger sister posted the picture of her dish and questioned to guess the vegetable' name. And then came to know this simple but yummy dish. 
Onions and garlic are not used so as to keep the original flavor of the seed.
Tomatoes are not added either in this recipe. If you want a tangy taste, add 2 tbsp of yoghurt to the marinating paste and then roast the seeds.
Eat while hot or warm as this seed gets hard as it turns cold.
Enjoy the dish which has a substantial amount of protein in it.

Kidney Beans Masala ( ராஜ்மா மசாலா)

Kidney Beans  masala 

ராஜ்மா மசாலா

Ingredients:

Red Kidney beans ( ராஜ்மா பயறு ) - 1 cup

Onion ( பெரிய வெங்காயம்) - 2 

Tomato ( தக்காளி ) - 2

Ginger ( இஞ்சி) - 1 inch 

Garlic ( பூண்டு) - 6 to 8 cloves

Fennel seeds ( சோம்பு) - 1/4 tsp

Bayleaves ( பிரிஞ்சி இலை) - 1 

Cinnamon stick ( பட்டை) - 2 sticks

Clove ( கிராம்பு) - 2 

Turmeric powder ( மஞ்சள்தூள்) - 1/4 tsp

Chili powder ( மிளகாய் தூள்) - 1 tsp

Garam masala ( மசாலா தூள்) - 1/2 tsp

Salt to taste ( தேவையான அளவு உப்பு) 

Oil or Butter (வெண்ணெய் அல்லது எண்ணெய்) - 2 tbsp

 ( பாலாடை /  கிரீம்) - 2 tbsp

Soak the beans overnight. Pressure cook for 4 to 5 whistles with a little salt added to it. Rajma has to be cooked until soft. While it is hot, mash it gently with a masher or ladle.   

In a wok, add a tsp of butter. Saute sliced onions, garlic and tomatoes until soft. Cool and blend to a paste. 

In the same wok, add 1 tbsp of butter or oil. When hot, add the seasoning - bay leaves, fennel seeds, clove and cinnamon sticks·

Add in the fine chopped onions , stir until translucent. Add  in the masala paste

Add the boiled beans, turmeric and chili powder. Allow it to simmer. After 3 to 4 min, add a tsp of garam masala. Mix well.

When it is cooked, switch off the flame. Dribble fresh  cream. Serve with hot chapathi or pulav. 

My Notes:
This is a famous punjabi dish, a hit with the tamilians. :) Embracing the North Indian cuisine.
It goes well with roti, naan or even Jeera pulav.
Soaking overnight or minimum 4 hours is  essential as this bean is a nutty, hard one.
Mashing is done for uniform infusion of the masala. Also a few coarse pieces here and there among the whole beans gives a twist.

Baked Olive rice பேக்ட் ஆலிவ் ரைஸ்

Baked Olive  rice

 பேக்ட் ஆலிவ் ரைஸ்

Ingredients:

Thai Fragrant Rice (or) Basmati rice ( தாய்லாந்து அரிசி அல்லது பாசுமதி அரிசி ) - 1 cup

Ginger - finely chopped ( இஞ்சி பொடியாக நறுக்கியது) - 1 tbsp

Black Olives sliced ( கருப்பு ஆலிவ் ) - 1 cup 

Sweet corn kernels ( சோள முத்து ) - 1/2  cup

Green Peas ( பச்சை பட்டாணி ) - 1/2 cup

For White Sauce

Butter ( வெண்ணெய் ) - 2 tbsp

Plain flour ( மைதா மாவு ) - 1 tbsp

Milk ( பால் ) - 1 to 1 1/2  cup

Cheese ( பாலாடை கட்டி / சீஸ்) - 4 to 5  tbsp

Basil leaves (dry) ( காய்ந்த பேசில் ) - 2 tsp

Black pepper powder ( மிளகு தூள்) - 1 tsp

Salt to taste ( தேவையான அளவு உப்பு) 

Chili flakes ( மிளகாய் விதை ) - 1 tsp

Olive oil ( ஆலிவ் எண்ணெய்) - 2 tsp

Add a spoon of olive oil and saute the finely chopped ginger.

Throw in the corn kernels removed from fresh corn cob. Switch off the flame.

Wash and soak the rice for 15 minutes. 

To the rice to be cooked add half spoon of butter.

In an electric cooker, add the rice, sauted ginger, corn kernels  and two cups of water ( for 1 cup of rice)

Cook and let the rice cool down.

Slice the olives and keep aside 

Melt butter in a pan

Roast the plain flour in butter

Add in the milk, stir continuously so as not to form lumps.

When the sauce boils, add 2 tsp of grated cheese. Switch off the flame.

Add basil leaves and black pepper. For extra spice add  chili flakes (optional)

Grease a baking dish with butter

Add layers of rice with olive and grated cheese, green peas and white sauce  spread in between the layers of rice.

White sauce

Decorate the top layer with slices of olive followed by

Finally add cheese as final topping. Bake for 10 to 12 minutes 

Enjoy the baked rice with Peri-Peri Sauce or  chili sauce.
Or just the  cheese baked rice

My Note:

This recipe is without any stock added. To have a moist rice, we can use a few spoonful of  vegetarian or chicken stock based on the dietary need.
A favourite with kids, can be served for lunch as well as dinner. An enticing dish for any gathering.