POTATO FINGERS

It's raining in Chennai now so how about some hot potato fingers to have by the window sill, enjoying the rain? Here comes the recipe for homemade, all time favourite potato finger- Indian style.

INGREDIENTS

Potato - 2

Salt 

Chili powder - 3-4 pinches

Oil to deep fry

METHOD

Cut the potato into thin strips. Heat oil and when ready add the potato fingers and fry only till the potato turns pale yellow and remove immediately. Repeat this until all the strips are fried. Cool them. Heat oil (let it be smoking hot) and add the lightly fried and cooled potato strips. Fry till they turn golden brown. When hot and just out of oil, add the salt and chili powder and toss well. Here you go! Homemade potato fingers is ready to eat! You can add seasoning of your choice. Try black pepper and salt or add some chili flakes and oregano to make it Italian!

CAPSICUM IN PEANUT GRAVY

This is one of my favourite dish and this yummy gravy goes well with ghee rice, biryani, Pulao , steamed rice and even roti. Usually prepared with brinjal as a side dish for biryani or ghee rice but I've used capsicum here. It's a tasty dish with roasted peanuts, sesame and has a tangy flavour. A good accompaniment for plain rice or other rice preparations. 

INGREDIENTS

Capsicum - 1 big chopped into big square pieces

Onion - 3

Tomatoes - 3

Tamarind pulp - 3 tbsp

Coconut - 2 tbsp grated

Roasted peanuts - 5 tbsp

White sesame seeds - 4 tbsp

Chili pwd  - 2 tbsp

Coriander pwd - 1 tbsp

Turmeric - 1/2 tsp

Pepper corns - 5

Green chilli - 1

Gingelly oil

Salt

METHOD

Heat 2 tbsp of gingely  oil and when hot sauté the capsicum in high heat stirring to avoid burning it. When the pieces start turning brown remove off the heat and keep aside. This will take 3-4 mins. 
Grind- onion, tomato, coconut, chili pwd, coriander pwd, turmeric adding little water and keep aside. Roast peanuts and sesame and grind separately without adding water. In a pan add 5-7 tbsp oil, (preferably sesame oil/ gingelly oil) when hot add pepper, ginger garlic paste, green chilli and sauté till raw smell goes then pour the onion masala paste. Add 2 cups of water. When they boil add the ground sesame and peanuts. Add salt, tamarind pulp and additional 1 cup of hot water. Close lid and cook for 25 mins in low heat, stirring when necessary.
When oil starts separating and the raw smell of the masala goes add sautéed capsicum and cook for 2 minutes. Remove from heat and serve hot with ghee rice, biryani or Pulao. 

LITTLE MILLET AND BARNYARD MILLET SAMBHAR SADAM/ MIXED MILLET SAMBHAR RICE

Millets - these small grain plants are primarily produced in India, who cultivates over 8 million tons every year, followed by a number of larger African countries and China. Millet is gluten-free, so Celiac sufferers can turn to millet as their source of grains, instead of wheat. There are myriad health benefits of millets. Regular consumption of millets is beneficial to health.  

Millet is  rich in fibre and the breakdown of glucose is slower.  It benefits people suffering from respiratory ailment, digestive disorders and high cholesterol. They reduce the risk of type 2 diabetes because millets are rich in magnesium, which regulates secretion of glucose and insulin. 

Now, there's enough reason to include millets in our daily diet. This sambhar rice, prepared with barnyard millet and little millet is not only healthy but tasty and pretty simple to prepare. A good option for packed lunch too. Enjoy this healthy tasty one pot sambahar sadam with Yam fry, Potato fry, Carrot and roasted peanut raitha or Chena kilangu roast. 

Once you start cooking with millets, you'll never want to go back to eating rice. In this recipe, I've added 2 types of millet and 2 types of dhal along with vegetables, which makes it a healthy one pot meal. I've used barnyard millet and little millet, please feel free to use any millet with any combination or just one millet. The same applies to dhal, I prefer mixing 2 dhals in all that i cook. You may use only toor dhal or only moong dhal too.

 

INGREDIENTS

Barnyard millet - 1/2 cup
Little millet - 1/2 cup
Toor dhal - 3 tbsp
Moong dhal - 2 tbsp
Onion - 2 sliced
Tomatoes - 2 chopped

Beans - 10 nos chopped into 2 inch pieces

Carrots - 1 chopped into 2 inch pieces

Potato - 1 cut into cubes

Peas - 1/4 cup

Tamarind pulp - 3 tbsp

Turmeric pwd - 1 tsp

Sambhar pwd - 3 tbsp

Coriander pwd - 2 tbsp

Water - 5 cups

Green chili - 2 

Mustard seeds - 1 tsp

Cumin seeds - 1 tsp

Fenugreek seeds - 1/4 tsp

Asafoetida - 1 tsp

Curry leaves - 6

Salt to taste

Finely chopped coriander for garnish
Cashews fried in ghee or oil - 10 

METHOD

Wash and soak rice and dhal for about 30 mins. In a cooker, add 4 tbsp of oil, when hot add mustard seeds, cumin seeds, asafoetida, fenugreek, curry leaves and green chilies. Don't slit the chilies, chop the ends and add. Then add all the curry powders, fry for a minute. Add sliced onions, tomatoes and sauté well for 3 minutes. Add the vegetables, sauté and add tamarind pulp, rice dhal mix, salt, 5 cups of water. Check for salt and spice level. Let it boil now close the cooker and reduce the flame to low. Cook for 25 mins and open once the pressure releases. Garnish with cashews and coriander. Enjoy millet sambhar sadam with appalam/ papad. 

DHAL PALAK

A simple humble dish but a comfort food for me. Dhal Palak goes well with plain rice, ghee rice, pulao and roti. 

INGREDIENTS

Toor Dhal - 1/2 cup

Palak - a small bunch

Onion - 2 finely chopped

Tomatoes - 2 finely chopped
Ginger - 1/2 tbsp shredded
Garlic - 4 pods chopped
Chilli pwd - 1/2 tbsp
Turmeric pwd - 1/2 tsp
Green chilli - 1
Kalonji/ nigella seeds - 1/2 tsp
Cumin - 1/2 tsp
Butter/oil - 3 tbsp
Coriander - chopped finely for garnish
Salt

METHOD

Wash and soak dhal in water for 30 mins. Pressure cook with salt, turmeric, a drop of oil and 2 cups water for 7 whistles on high and switch off heat. Let it release on its own. Clean and wash palak. Chop finely.

In a pan heat oil, when hot add cumin, slit green chilli, garlic and ginger. Add nigella seeds, onion and sauté till they turn golden brown. Add tomatoes, chopped palak and chilli pwd. Sauté till it becomes mushy. Now add the cooked dhal, required water and bring to boil. Check for salt and switch off heat. Garnish with coriander.

BROCCOLI AND POTATO STIR FRY

Potato and broccoli fry tastes great with any rice preparation, roti or simply relish it like a healthy snack. The potatoes are crisp and the broccoli is cooked soft which makes it a nice combination. Try this and you're sure to like it.  

INGREDIENTS

Potato - 3 medium (cubed)

Broccoli - 1 whole (small size)

Mustard seeds - 1/4 tsp

Cumin seeds / Jeera - 1/4 tsp

Sambhar pwd - 11/2 tbsp

Turmeric - a pinch

Salt to taste

METHOD

Wash and clean the broccoli. Cut them into big florets, don't cut them into small pieces, it might get mashed while boiling. Boil the florets in a wide vessel with little salt for about 5 mins. Drain the water and let it cool.  In a non stick pan, add little oil, when hot add the mustard seeds and let it crackle then add the cumin seeds. Now add the cubed potatoes, turmeric, sambhar pwd and give a good mix. Cook till they turn little brown and then add the broccoli. Don't add water while cooking this, may be little oil if necessary. This gives a nice crisp to the potato but make sure it's cooked in non stick pan. Check for salt and turn off the heat. Serve hot. 

CARROT PATTANI PORIYAL / CARROT AND PEAS STIR FRY

A quick and easy to make side for rice. I like it with hot sambhar sadam. This is a non spicy and tasty preparation, can be made without onions too. 

INGREDIENTS

Carrot - 4 (grated)

Onion - 1 (finely chopped)

Peas - 1/2 cup

Green chili - 2

Mustard seeds - 1/2 tsp

Turmeric - a pinch

Salt to taste

Curry leaves - 5

METHOD

In a kadai or non stick pan, add little oil and crackle the mustard seeds. Add curry leaves and green chilies. Chop only the ends of the chili, needn't slit or break into halves. Now add chopped onions, little salt, turmeric and saute for 3-4 mins. Add grated carrots and saute for 2 mins, add 1/4 cup water, close the lid and cook for about 5 mins in high. Add more water if it gets burnt, open and check in between. Once all the water has been absorbed and the carrots are cooked, add peas. I use frozen peas, in case you're adding fresh peas, boil them separately and add now. Mix well, let it cook for about 2 mins, check for salt. Serve hot. 

POTATO POHA

Aval upma/poha is made with flattened rice (beaten rice) or aval as we say in Tamil. This dish is prepared with onion and potato and makes a wholesome breakfast or even a snack for kids. Its a healthy and tasty Maharashtrian recipe, popularly known as batata poha. Its mildly spicy yet flavourful and filling. A simple and yummy dish which doesn't require any curry powder or strong spices. 

INGREDIENTS

Aval/beaten rice - 1 cup

Potatoes - 2 medium (small cubes)

Onion - 1 big (finely chopped)

Green chili - 1 (slit)

Turmeric - 1/4 tsp

Mustard seeds  - 1/4 tsp

Oil - 4 tbsp 

Salt to taste

Lemon juice - 4 drops

Coriander leaves - for garnish

METHOD

In a kadai or non stick pan, add oil and let the mustard crackle. Now add the green chili and chopped onion along with little salt and turmeric. Saute for 3 minutes and then add the washed, peeled and cubed potatoes with salt. Cook in medium heat, till the potatoes have cooked well. This will take about 10 -15 mins. Meanwhile wash and soak the beaten rice in water not more than 2 minutes. Once the potatoes are cooked, lower the heat, check for salt and the add the drained beaten rice to the potato mix. Squeeze out all the water before adding it into the pan. Give it a stir, add the lemon juice and mix gently. Switch of the the heat and garnish with chopped coriander leaves. Serve hot. If you like peanuts, you can add some roasted peanuts to this.

STRAWBERRY MILK SHAKE WITH SABJA SEEDS/BASIL SEEDS

Sabja seeds/black tulasi seeds/basil seeds has a cooling property and a must have during summer. Apart from cooling the body it also helps in metabolism and cutting the cholesterol level in our body. In India it is used in preparing Faloodas (a cold beverage made with milk, rose syrup, fruits, basil seeds and vermicelli). These tiny seeds are rich in anti oxidants, omega-3, minerals and fibre. It reduces food cravings, lowers blood pressure.

At home I add these to lemon juice or simply mix 2 tsp in a glass of water and consume. Here, I've added it to strawberry milkshake.

INGREDIENTS

Strawberry - 7

Milk - 1/2 cup

Water - 1/2 cup 

Chia seeds - 1 tsp

Sugar as required

METHOD

Wash and chop the strawberries into halves and puree it in a mixer with water and sugar. Then add milk and check for sugar. Pour it in a glass and add chia seeds, give it a light stir. Its ready to have!!

HOMEMADE COFFEE ICE CREAM - EGGLESS

Delicious homemade ice cream! I've already shared the recipe for basic vanilla bean and mango ice cream. This is for the coffee lovers. Mild and egg-less.

INGREDIENTS

Milk - 100 ml (cold)

Amul cream – 1 liter

Milkmaid – 400gms

Instant coffee pwd - 1 small packet

METHOD

Whip the fresh cream (750 ml) using a hand mixer until high peaks are formed. This will take about 15-20 mins. Mix the coffee pwd with very little warm water and add it to the milk.Take another bowl and add the milk, milkmaid, and give it a mix. . Now add the whipped cream to this mixture and stir using a spatula until all the ingredients are mixed well. Pour the contents in an airtight container and place it in a freezer. Take it out after an hour, add the remaining cream (250 ml) and beat it using a hand mixer in medium speed for about ten to fifteen minutes and place it back into the freezer. Let it set for about three hours and whip it again using a blender for 15 mins. Put it back into the freezer and let it set for 6 hrs before serving. It melts fast at room temperature so place it back into the freezer immediately after serving. Add chocolate chips or any topping of your choice and enjoy!!

CHETTINAD MUSHROOM GRAVY

A very spicy gravy that goes well with roti, dosa, idli and even hot ghee rice. The aroma of ground masala gives this dish a true chettinad touch. Do try this dish and I'm sure you'll love it.

INGREDIENTS

Mushroom - 200 gms

Onion - 1

Dry Red chili - 6

Green Chili - 1

Pepper - 1 tsp

Coriander seeds - 1 tbsp

Cumin seeds - 1 tsp

Garlic pods - 6

Ginger - a small piece

Fennel seeds - 1 tsp

Curry leaves - 4

Coconut milk - 1/4 cup

Salt

METHOD

Grind all the ingredients except mushroom, coconut milk and salt. Add little water and grind to make a paste. Clean and chop mushrooms. Heat oil in a kadai and add the ground paste. Cook in low heat till the raw smell goes, this should take about 5 mins. Now add the mushroom and salt. Give it a good mix ,add 1 cup water and cook in low flame for 15-20 mins stirring every 5 mins. Once the mushroom is cooked, add 1/4 cup coconut milk. Stir well and switch of the heat. Hot and spicy mushroom gravy is ready to serve.