Barnyard Millet Sweet Pongal ( குதிரைவாலி பனங்கல்கண்டு பொங்கல்)

Barnyard Millet Sweet Pongal 

 குதிரைவாலி பனங்கல்கண்டு பொங்கல்

Ingredients:

Barnyard Millet (குதிரைவாலி அரிசி)  - 1/2 cup

Yellow split gram / Moong dhal (பாசிப்பருப்பு)  - 1 tablespoon

Palm sugar / Palm Candy Cystals (பனங்கல்கண்டு)  - 1 cup

Cashewnuts (முந்திரி பருப்பு)  - 5

Ghee or  Butter (நெய்)  - 2 tbsp

Powder the palm crystals using a dry blender  and fry the cashew nuts in ghee. 

In a heavy bottom pan, heat half a spoon of ghee. Roast the millet and the split gram.

Pressure cook the millet and gram with twice the amount of water. Smoothen the cooked millet with a ladle and keep it aside.

In the same pan, add quarter cup of water and the powdered palm sugar. Allow it to boil for 3 to 4 minutes. 

Using a sieve ( to remove the impurities from the sugar) pour the sugar syrup to the boiled millet, 

Transfer the content to the pan, cook on medium flame. Add the remaining 1 or 1 and half spoon of ghee and mix well. When the sweet starts to leave the sides of the pan, transfer to serving bowl.

My Notes:
Palm sugar does not have a sharp sweet taste as its counterpart, the cane sugar. But it has an upper hand with health benefits and low GI index than cane sugar.

This palm sugar is mostly used as a remedy for cold, sore throat. Together with turmeric powder and black pepper powder, it is mixed with warm milk and consumed at night to relieve your sore throat or blocked nose. During our childhood days it is just popped up after offering to the deities during daily prayers at home.

Kalkandu / the sugar crystals are used to make sweet pongal. I wanted to try replacing that with palm sugar and it came out well. Also the normal rice with the millet.
I have used almost twice the amount of palm sugar as that of the millet. If desired can increase slightly to suit the taste .

If you want the millet to cook well, my suggestion is to soak it for 20 minutes to half hour and then pressure cook.

The flavouring agent such as cardamom, edible camphor or saffron is not used as I did not want to mask the original flavour of the palm sugar. Otherwise its unique taste will go unnoticed ;))

I had made this sweet as aadi perukku special last week. Though the festival not observed in my family, I used to prepare a sweet and a variety rice, offer and say a prayer. It is just a thanksgiving and respect to river Kaveri, for that matter any water source. Seeking blessing and harmony for the family.

Nutty Millet balls ( தினை மாவு உருண்டை )

Nutty Millet balls 

தினை மாவு உருண்டை 

Ingredients:


Foxtail Millet / தினை அரிசி- 1/2 cup
Milk Powder / பால் மாவு - 2 tbsp
Almonds / பாதாம் பருப்பு- 10 Nos.
Walnut / வால்நட் -  5 Nos.
Dates / பேரிச்சம்பழம்- 5
Raisin / உலர்ந்த திராட்சை -  10 to 12 Nos.
Cardamom Powder / ஏலக்காய் தூள் -  1/4 tsp
Honey / தேன் - 1 tbsp
Ghee / Clarified butter / நெய்- 3 tbsp


Steps:
In a heavy bottom pan, add half a tablespoon of ghee and  roast the foxtail millet on medium flame. Toss around the millet with a flat ladle for uniform roasting.
Allow it to cool and dry grind the milet into a not so fine powder. Slightly coarse.
Fine chop the nuts and dates. Slice the raisin into halves or can leave as a whole if they are smaller in size.
In a wide plate or basin, mix the powdered millet, the milk powder and the cardamom powder.

Add in the sliced nuts and pour in the spoon of honey. Mix well.

Heat ghee in a pan and dribble over the combined ingredients. Mix it well using a spoon. While it is still hot , roll into balls of desired size.

My Notes:
Who does not crave for that  midnight snack. Chocolate ? Icecream? The left over Chips in the fridge? Anything will do for us. But the next morning or immediately after relishing, I'm sure most of us will feel guilty to the core. 
So here is an alternative. ..Enjoy the goodness while treating yourself. :))

Keep this snack handy, pick one and pop it. You wont feel guilty as you enjoy the sweet balls.
I have not added  sugar. or jaggery. Wanted to try the natural sweetness of dates, raisins and the milk powder . A spoon of honey is added for its unique flavour and to moisten the mixture. The aroma of ghee will take the sweet to next level.

If you are conscious of calories and cholesterol level. omit ghee and use 2 tablespoons of warm milk. But the sweet balls have to be refrigerated as cannot be kept outside for more than 6 hours once milk is added. 
I can assure you the satisfaction without using sugar in this recipe. 

Foxtail millet is a very good source of iron, protein and other minerals. This particular millet powder is mixed with palm sugar and given to devotees at Murugan Temples especially when they are fasting and for breaking their fast, it is given as prasadam. My mother used to  make the millet powder with palm sugar,which is called, தினைமாவு, during Kanda Sasti. An energy boaster. 

So I tried an improvised version and it came out well. You might have noticed that the nuts, dates and raisins form a major portion making it as main ingredient. The combination of nuts and the choice of millet can be played around with. Make sure you roast the millet well and grind it, as raw millet will not be so good to taste in this sweet dish.

Try this for your kids as their evening snacks or pack for  recess snack  
Next time your kids will choose this for the energy bars off the shelf.  

Eggplant Curry ( கத்தரிக்காய் குழம்பு)

Eggplant Curry ( கத்தரிக்காய் குழம்பு)

Ingredients:

Short thin Brinjal / Eggplant ( கத்திரிக்காய் ) - 7 or 8

Small Onions ( சின்ன வெங்காயம்) - 10 

Garlic ( பூண்டு) - 5 cloves

Tomato ( தக்காளி) - 1 big size

Tamarind ( புளி) - a small lemon size quantity soaked in water
Turmeric Powder (மஞ்சள்தூள்) - 1/4 tsp

Sambar / Kuzhambu Powder ( சாம்பார் அல்லது குழம்பு தூள் ) - 2 to 3 tsp

Curry Leaves ( கற்வேப்பிலை ) - 1 twig

Mustard seeds ( கடுகு ) - 1/2 tsp

Fenugreek seeds ( வெந்தயம்) - 1/2 tsp
 Sesame oil / Gingely oil( நல்லெண்ணெய்) - 3 tbsp
Salt to taste ( உப்பு )

Steps:
Extract tamarind juice from the soaked tamarind. To the tamarind juice add turmeric powder, salt and the kulambu powder.Mix well.
Slit the eggplant lengthwise from the base until the top but do not cut completely into two half. Do not discard the tiny head, the sepal. In eggplant / brinjal, the green head part, sepal, can be cooked and eaten.
In a pan, heat a tablespoon of sesame oil and saute the brinjals.
When it is half cooked, remove and keep aside.
Add a tablespoon of  oil to a heavy bottom pot or to the same pan. When it is hot enough add the seasoning - mustard seeds and fenugreek and allow it to crack. Throw in the curry leaves, onion and garlic. Stir fry for a minute. Add the finely chopped tomato and mix well.
Now add the sauted brinjal to this, turn and mix well. Cook for a minute.
Pour in the spiced up tamarind juice and allow it to boil in medium flame.
Taste and adjust for salt level.
When it is cooked and reached the desired consistency, transfer to a serving bowl. Dribble the last tablespoon of sesame oil to the hot kulambu and mix well.
Serve with hot steamed rice.

My Notes:

This type of eggplant , young and without seeds,is an excellent choice for this curry / kulambu. The thin and short one, easy to saute and it absorbs all the tangy and spicy flavour. Spinach curry ( கீரை கூட்டு) is one of the preferred side dish to go with rice and this kulambu and not to forget the all time favourite of the deep fried homemade papads - vathal / rice crackers.

Sesame oil is widely used in such kulambu due to its unique flavour enhancing property. Also the tangy, spicy hot curry is well balanced with this oil.

South Indians extensively use sesame / gingerly oil in cooking for its flavour and cooling effect.

Even while consuming rice, a spoonful is dribbled over the hot steam rice and then the curry is added. Raw sesame oil is considered to have good health effects.

For kulambu / curry without dhal , fenugreek is used. For sambar, where toor dhal or moong dhal is used, asafoetida is used. 

ABC Smoothie ( ஆப்பிள், பீட்ரூட் & கேரட் பானம் )

ABC Smoothie 

ஆப்பிள், பீட்ரூட் & கேரட் பானம்

 Ingredients:
Green Apple ( கிரீன் ஆப்பிள் ) - 1
Carrot ( காரட் )  -  1
Beetroot ( பீட்ரூட் )  - 1/2  of a big size or one small
Lemon Juice ( optional ) - 1 tsp
எலுமிச்சை சாறு ( தேவையானால்)  - 1 தேக்கரண்டி



Steps:

Wash well and cut the apple, carrot and beetroot into small tiny bits.

Make a smoothie using a blender. Add water in small quantity. 

My Notes:

A college friend sent a text about ABC juice and its benefits. Then it sprang to my mind  that it is quite sometime since I have made this smoothie of  apple, beetroot and carrot. My elder son prefers the crunchy  green granny smith with the tart to the red apple and bites to enjoy the juicy crunchy fruit rather the drink . So I do not make his smoothie often. 

I am a big fan of this tangy sweet drink. So prepared this morning. Very refreshing. We both enjoy this while my second son prefer to eat one fruit at a time. No mixing of vegetables or any fruit ;))

I have not peeled the fruit as would prefer to have its benefits too. Then again it is individual choice.

Also some may use a juicer to extract the juice. But loaded with all its fibre content is more nutritious. 

While blending add both the root vegetables first without adding water. Blend on high first and then add the apple chunks. Together with apple can throw in a few ice cubes for a chill drink.

Sometimes the green apple is mildly sweet and so a spoon of lemon juice will give that  tangy taste to the smoothie and also beat the earthy taste of beetroot. 

A bright coloured drink to brighten up your day :)

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 :)

Peas Masala / Bhaji for Pav

Peas Masala / Bhaji for Pav 

பட்டாணி மசாலா / ப்ஹாஜி 

Ingredients:
Green Peas ( soaked overnight or min 4 hours) ( ஊற வைத்த பட்டாணி ) - 1 cup
Potato ( உருளைக்கிழங்கு ) - 1 big size.
Onion ( வெங்காயம் )  - 2
Tomato ( தக்காளி )  -  2
green chili (optional) ( பச்சை மிளகாய் )  -  2
Ginger ( இஞ்சி) - finely chopped 1 tsp
Garlic ( பூண்டு ) - 5 or 6 cloves, finely chopped
Turmeric powder ( மஞ்சள்தூள் )  -  1/2 tsp
Chilli powder ( மிளகாய் தூள் )  -  1 tsp
Garam Masala ( கரம் மசாலா)  -  1/2 tsp
Chat Masala ( சாட் மசாலா )  -  1/2 tsp
Coriander Leaves ( கொத்தம்ல்லித் தளை )  - 2 or 3 twigs
    Salt to taste ( தேவைக்கேற்ற உப்பு)
    Oil to cook ( எண்ணெய் )
Lemon ( எலுமிச்சை பழம்) - 1

Pressure cook  the soaked green peas and the potatoes. Mash coarsely.

In a pan, heat oil, saute finely chopped ginger garlic followed by onions. 

After a minute or so, add finely chopped tomatoes followed by chili and turmeric powder.

When the ingredients added are sauted well, add the mashed green peas

Allow the masala to be infused with the peas, finally add the garam masala and the chat masala powder.

After a minute, switch off the flame. Garnish with fresh coriander leaves .
Serve with a lemon slice to squeeze just before you devour the bhaji with a pav. 

                                                                                                                                                               

My Notes:
 The thoughts of dried green peas link to the Navarathiri "Golu" season ;) It is soaked and cooked to make sundal to be distributed during that festive . It will be offered to the visitors in almost all the houses on any one day of the nine days festival.. On any one particular day, at least one or two houses will be offering this sundal.
During my childhood this sundal was my least choice of preference. The prefered line up is chickpea, whole green bean or the most favoured peanut / groundnut  sundal.
Later the same green peas switched place and became one of the favoured dish. prepared as a masala for the pav or pori. Spicy with the chat masala and Tangy with a squeeze of lemon. finger licking..luscious..;))

My younger son topped up with a slice of cheese. So it is all about individual preference. :) 

Puffed rice & Nuts Mixture ( முந்திரி பாதாம் மிக்க்ஷர்)

Puffed rice & Nuts Mixture 

( முந்திரி பாதாம் மிக்க்ஷர்) 

Ingredients:

Puffed Rice ( அவல் பொரி) - 1 cup

Almond ( பாதாம் பருப்பு) - 150 g

Cashew Nut ( முந்திரி பருப்பு) - 100g

Roasted Chick pea ( வறுத்த கடலை / பொட்டுக்கடலை) - 100g

Peanut ( நிலக்கடலை) - 100g 

Plain flour / Maida ( மைதா மாவு) - 3/4 cup

Butter (வெண்ணெய் ) - 2 tbsp 

Powdered Sugar (    ) - 2 tsp

Curry Leaves ( கறிவேப்பிலை ) - 2 or 3 twigs 

Chilli Powder ( மிளகாய் தூள்) - 2 tsp

Salt to taste ( உப்பு தேவையான அளவு)

Oil for frying 

Heat oil in a pan and fry the puffed rice with a handfuls one at a time.Mix chili powder and salt. Sprinkle a few pinches over the fried puffed rice.

Fry the peanuts in a medium hot oil. Remove from oil when it is slightly brown. Allow it to cool before transferring to the fried puffed rice.

Fry the cashew nuts in medium hot oil, followed by the roasted chickpea .
cool and add to the fried mixture.

Split the almonds into two, lengthwise. Fry in medium hot oil. Cool and transfer to the fried mixture. Sprinkle the chili powder.

In a bowl, mix the plain flour and melted butter. 

 Sprinkle the powdered sugar and mix well to form a dough. A little water may be required

Knead and Smoothen the dough  into a big ball, roll into  an uniformly thick flattened dough. Using a butter knife or a knife, cut into small diamond shaped bite size bits.

Deep fry in hot oil. Remove when light brown color. Add on to the other prepared ingredients. Give a toss.

Fry the curry leaves. Press between kitchen tissue and add to the mixture.
Toss and mix well. 

 Powdered sugar is preferable for the diamond biscuit. Amount of sugar can be increased to three spoons depending on the requirement.

My Notes:
The type of nuts and the quantity is a personal preference.
The sweet plain flour mini biscuits ( diamond biscuits as it is called coz of the shape ) is a must as it gives a twist of sweet crunch here and there to the salt and spicy nuts.
No second opinion about this snack being kids favourites but liked by adults too.
A point to note is to press the fried nuts between paper towel to remove the excess oil.
Roasted chickpea can be added directly if it is fresh and crunchy. Orelse fry in oil and add to the mixture.
The oil also should be of right heat, neither fuming hot nor warm under low flame. This will ensure less absorbtion of oil by the ingredient and uniform frying.
While frying turn the nuts with the ladle frequently and remove. Do not allow the nuts to settle.
Remove while you think it needs to cook a lit longer or to get the finish color. It is because, the nuts will attain the required crispness and color with the heat it would retain for a few minutes even after removing from oil.
If we fry for that extra few seconds, on cooling we may get a slightly burnt taste.