Millet Mushroom Fried Rice.( வரகுஅரிசி காளான் சோறு)

Ingredients:
Millet (  வரகுஅரிசி) - 2 cups
Button Mushroom ( காளான்) - 250 g
Onion( வெங்காயம்) - 2
Tomato ( தக்காளி) - 1 big or 2 medium sized
Ginger ( இஞ்சி) - 1''
Garlic ( பூண்டு) - 8 cloves
Green Chili (பச்சை மிளகாய்) - 2
Green Peas ( பச்சை பட்டாணி) - 1/2 cup
Turmeric powder( மஞ்சள் தூள்) - 1/4 tsp
Chili powder( மிளகாய் தூள்) - 1/2 tsp
Garam Masala ( கரம் மசாலா) - 1 tsp
Cinnamon stick (பட்டை) - 2 pieces
Fennel seeds ( சோம்பு) - 1/2 tsp
Salt to taste ( உப்பு தேவையான் அளவு )
Oil for shallow frying ( வதக்குவத்ற்கு தேவையான எண்ணெய்)

Dry roast the millet. 

Pressure cook the millet with twice the amount of water after soaking it for about 15 minutes.Allow the cooked millet to cool down.

In a blender add sliced tomato and half of the sliced onion, ginger, turmeric and chili powder. Make it a fine paste.

In a wok, add oil. Add cinnamon and fennel seeds. Add the remaining onions , garlic and slit green chili.

After sauting onions for a minute, toss in the sliced mushrooms. 

Once the mushroom is half cooked, add in the tomato onion paste.

Mix well and cook for a few minutes.

Add in the frozen or cooked green peas. Mix well.

To the mushroom masala, add the cooked millet, mix well.
Garnish with fresh coriander leaves. 

My Notes:
Millets are easy to cook and great to taste. Being talked by everyone and each other supermarket / shops stocking up these millets, it is easily available.
Can try to include a type of millet once a week. Alternate with rice for lunch menu.
This rice dish is very convenient to pack for lunch.

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.

Lady's finger and Cherry tomato fry (வெண்டைக்காய் & செர்ரி தக்காளி வதக்கல் )

Lady's finger and Cherry tomato fry

Eat your Lady's finger to become a Math Wizard. Ha ha.. I am sure most of us would have heard this at least once in our childhood. Grandmothers and Mothers would often use this as a tool to coax kids to eat their lady' finger. 

It is not just a myth as it is now supported by the fact that they are relatively high in nutrients deemed important for brain function like Phosphorus and Vitamin A. It is also relatively high in Omega-3 and Omega-6 and other antioxidants.

Ingredients:

Lady' finger  -  12 to 14 Nos.
Potato  -  1 big
Cherry tomatoes  - 8Nos
Onions  -  2 medium sized
Ginger  - 1/4 inch
Garlic  -  4cloves
Fennel seeds  - 1/2 tsp
Turmeric powder  - 1/2 tsp
Chilli powder  - 1 tsp
Salt to taste
Oil  - 3tbsp

Steps:

Cut the top and tail part of the lady' finger and slit it lengthwise. I have used baby lady' finger. If using the regular ones, please cut into halves and slit lengthwise. 
Peel and cut the potato into strips and also peel and slice the onions.
Chop the garlic and ginger into fines pieces.

Heat oil in a pan, add fennel seeds followed by garlic and ginger. Saute for a min. Add the onions and then the potatoes. Stir well. Add turmeric powder and chilli powder.
After a min or two, add the cut lady' finger. When the vegetables are half cooked add the cherry tomatoes.
The tomatoes shouldn't be soft cooked, so added towards the end of cooking.
Close it with a lid and allow it to cook for 2 to 3 min. Take off the lid, stir. Fry for a min or so.
Once done, transfer into serving bowl. Garnish with fresh coriander leaves. The dish suits most for chapathi wraps, can be eaten with rice as well.

My Notes:

Lady'finger  is shallow fried without onion or garlic for meals to break the fast during fasting periods. The simple dish has its unique flavour with just chilli powder and salt added to thin sliced lady' finger.
Normally potatoes are not added but had a chance to taste lady' finger and potato combination at a friend' place. Adding cherry tomatoes is my version of the dish. It gives the dish a different level of taste.

Pancake with caramalized fruits ( இனிப்பு ஃபான்கேக் )

Pancake with caramalized fruits

 ( இனிப்பு ஃபான்கேக் )

Ingredients:
Unbleached Self raising Plain flour or Wholemeal flour( மைதா / கோதுமை மாவு) - 2 cups
Milk ( பால்) - 200 ml

Raw Sugar (சக்கரை) - 1/2 cup
Banana ( வாழைப்பழம் ) - 1
Apple ( ஆப்பிள்) - 1
Strawberries( ஸ்ட்ராபரிபழம்) - 6 or 7
Butter ( வெண்ணெய் ) - 60 g
Cinnamon Powder ( பட்டைத்தூள்) - 1/2 tsp
 A pinch of salt (உப்பு ஒரு சிட்டிகை)

Steps:

Take 2 cups of flour in a wide bowl. Melt  around 20 g of butter and pour in to the flour. Add a teaspoon of raw sugar, pinch of salt and pour in milk. Mix well and form a smooth batter. 

Keep it aside for 15 minutes. 

Wash strawberries and apple. Slice them lengthwise. Peel and slice the banana as well.

In a flat bottom skillet add 3 teaspoon of raw sugar and caramelize.Swirl the skillet occasionally.

Place the strawberries as one layer on the sugar syrup.

Let the strawberries cook on low flame for a few minutes.

In a heavy bottom pan, add half a teaspoon butter. As it melts toss in the sliced apples. let it cook on medium flame 

When the apple slices are tender sprinkle the cinnamon powder and toss.

Grease a flat iron griddle or pan with butter. Pour a ladle full of batter. Let it spread on itself, do not spread with the ladle. Keep the flame in medium level.

Once done, flip to the other side and cook.

Serve the pancakes hot with fruit toppings and a slice of butter. 

2) Peanut topping:

Alternatively, sweet peanut powder can be used as the toppings.

Dry roast raw peanuts. Remove the skin and coarse grind with an equal amount of raw sugar.

Coarse Sweetened Peanut Powder ( வேர்கடலை தூள்) - 1/4 cup

Once the batter is poured on the griddle. Sprinkle peanut powder lavishly over it.

Close with a lid and cook on medium flame.

Fold over and serve with a slice of butter on top.

Mini pancakes for those kutties at home ;))

My Notes:
I have not used eggs in this recipe. Those who can eat eggs can go ahead to add.
The flour used is self-raising and so I have not used baking powder separately. If you are using wholemeal flour, add a pinch of baking powder to get that fluffiness.
Cinnamon powder can also be added to the flour, which is my choice. I love the flavour.
Enjoy your morning breakfast with your own homemade pancakes. ;)

Tomato Mint Pori ( புதினா தக்காளி பூரி )

Ingredients:

Whole Wheat Flour ( கோதுமை மாவு ) - 2 cups.

Tomato ( தக்காளி ) - 2 

Mint Leaves ( புதினா ) - a handful

Ajwain / Omam ( ஓமம் ) - 1/4 tsp

Salt to taste ( தேவையான அளவு உப்பு )

Oil for deep frying ( பொரிப்பதற்கு எண்ணெய் )

Steps:

Blanch the tomatoes , remove the skin and make puree using a blender.

Add in the mint leaves and make a fine paste.

In a wide bowl add in wheat flour, ajwain,tomato paste and salt. 

Mix well to form a dough. 

Water may not be required. 

Roll into small balls, flatten into thin rounds.

Heat oil and deep fry the pooris one by one.

Serve hot with pickle or raitha. 

My Notes:
A spiced  poori favoured by tomato lovers. Goes well as it is or any pickle or vegetable gravy is also fine.
When kids have a strong say of no to mint this is a nice way to mask and introduce the flavour to them and incorporate in the food menu slowly. The tangy tomato balances the pungent mint flavour.

Corn Zuchinni Salad ( ஸுக்கினீ சோள காய் கலவை)

Ingredients:

Corn ( சோளம்) - 1/2 a cob

Zucchini ( ஸுக்கினீ ) - 1/2

Carrot ( காரட்) - 1/2 

Pomegranate ( மாதுளம்பழம்) - 1/3 of the fruit

Lemon ( எலுமிச்ச சாறு) - 1 tbsp

Coriander leaves or Sweet Basil Leaves ( கொத்தமல்லி தளை (அ)  தின்னூற்றுபச்சிலை  - a few, finely chopped.

Salt to taste ( தேவையான அளவு உப்பு) 

Pepper Powder ( மிளகு தூள் ) - 1/4 tsp

Nuts - Walnuts , Almonds as required ( வாதாம், பாதாம் பருப்பு ) 

Steps:

Boil the corn and remove the kernels off the cob.

Wash the vegetables. Slice carrot and Zucchini into small bite size cubes.

Remove the arils from the pomegranate.

Chop the fresh coriander leaves. 

Toss all of the above in a bowl. 

Add salt and a spoonful of lime juice. 

Mix well, sprinkle freshly ground pepper.

Add a handful of nuts as topping. Enjoy a bowlful  of yummy, crunchy salad.

Really a rejuvenating one.

My Notes.
A colorful salad delight to eyes and to taste buds. :))
Zucchini is one of the vegetables that is rich in omega 3 fatty acids. I alternate this with cucumber in my salads.
After a few high carb meals, a welcome change to settle with this.
I have not added any salad dressing as the salad is delicious as it is.Mostly avoid salad dressing to minimise the calories. But it is individual choice. A cup of fresh yogurt can also be stirred in, if preferred.

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.