Bhishi bela bhath

A very tasty rice recipe.

Recipe in my channel Malayala Tamizhachi Channel

Link https://youtu.be/vxrHjp7HkFw

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Tasty Rajma curry

Very easy tasty and healthy rajma curry is best side dish for chappathi.

Simple method

Video in my channel Malayala Tamizhachi Channel.

Link below

Ingredients are tomato,onion,rajma,chilly powder, coriander powder,turmeric and coriander leaves.

U can now follow the video.

MULTI LEGUMES CURRY

Legumes are rich in protein. This is a healthy receipe.Soak the legumes for 6 hrs.

Ingredients:

• Channa dhal…..1 cup
• Broad beans …..1/2 cup
• 
• Soyabeans…..1/2 cup
• Green peas….1/2 cup.

You increase or decrease the quantity as per your requirement.

• Onions chopped…..1/2 cup
• Tomato chopped……1/2 cup
• Chilly powder……….1 to 2tsp
• Ginger garlic paste..1/2to 1tsp
• Oil….2 tbs
• Vegetable masala…1 tbs.(optional)
• Salt as required
• Coriander leaves chopped 2 tbs
• 

Method:

1. In a pressure pan add oil.When heated add chopped onions fry a little with a little salt
2. When onion translucent add chopped tomatoes when it turns mushy add turmeric powder,chilly powder, vegetable masala and balance salt.
3. 
4. Now add the legumes to it.And add required water for it. Allow it for 4 whistles.
5. 
6. When pressure releases add coriander leaves.

Serve with chappathi or roti.

Optional if you don’t have these legumes can combine any two or more legumes of your choice.

HOW TO MAKE GHEE FROM CLARIFIED BUTTER

Ghee is a clarified butter made from the milk of cow or buffalo.It is most commonly found in South Asian dishes.It has many health benefits and healing powers.It promotes flexibility.It is casein free. Vit. A,D,E and K2 arefound in it.Heals and repairs digestion and digestion tract.

Clarified butter or ghee is milk fat rendered from butter to separate the milk solids and water from the butter fat. It is produced by melting butter. Un salted butter is slowly melted allowing the milk solids to separate from the transparent golden liquid and for any water to evaporate.

Butter is an emulsion of fat,water and milk solids.The clarifying process splits up the trio.And get the fat.The goal is remove the water.The milk solids sink to the bottom of the pan. This gives ghee.

Method.

• Keep butter in room temperature
• 
• Place it in a sauce pan.
• 
• Heat the butter over medium heat until completely melted and reduce to dinner.
• Cook the melted butter for approximately 10 to 15 mts. Butter will begin to foam and bubble.
• 
• After few more minutes the melted butter will turn to golden color and you will see curd s of the milk solids forming toward the bottom if the saucepan.
• 
• Finally add morning leave or curry leaves.
• You can strain and store it.
• After few hours it will set.
• Can store in refrigerator.
• Butter will solidify at cooler temperature but can easilybe returned to liquid by warming.

How to use ghee.

Ghee can be used in place of most cooking oils and is great for sauteeing.

It is used for toasting a bread.

It is given for kids by mixing with dhal,ifli or dosa.It has a high smoke point.

CAPSICUM CURRY/CAPSICUM GRAVY/BELL PEPPER CURRY

Bell pepper s green are low in calories and rich in Vit.C and other antioxidants making them an excellent addition to a healthy diet.

Capsicum comes in various colors such as red, yellow ,orange and green.

Greens are the unripe ones.It is a decent source of fiber. It is loaded with Vitamins and minerals.

It is high in Vit. C and minerals which include Vit.K, Vit E Vit A,folate and potassium. Rich in carotenoid s.

Bell peppers have many health benefits including improved eye health and reducing the risk of anemia.

Ingredients

• Capsicum chopped…3 cups
• Tomato…………….2 cups
• Onion ………1 cup.

Spice powder

• Coriander powder…1tsp
• Chilli powder….1/2 tsp
• Turmeric powder…1/4 tsp

To grind

• Grated coconut……1/3rd cup
• Ginger… A Small piece
• Green chillies……2
• Garlic…….3.
• For frying
• Oil
• Cumin seeds…1 tsp
• Corianderleaves chopped ….1 Tbs

Method:

• Heat oil in a kadai and add cumin seeds add onions with little salt and fry.
• 
• When it is translucent add tomatoes when it be ones mushy add coconut paste and add all spice powders and cook till the raw smell goes .
• 
• Now add capsicum and cook for few minutes.
• If needed add little water.
• When done add chopped coriander leaves.
• 
• Serve with roti, poori, jeerrice or ghee rice.

CHOW CHOW PORIAL/CHAYOTE PORIAL

Among porial varieties this is one.Easy and simple.
Ingredients:

• Chow chow…. 1 cup chopped
• Onion…………..1 chopped
• Capsicum……..1 chopped
• Oil………..2 tablespoon
• Mustard seeds….1/4 tsp
• Urad dhal….1/2 tsp

For grinding;

• Porikadalai……3 tsp
• Cumin seeds…..1/2 tsp
• Red chillies…..3
• Coconut scrapings…2 tbs

METHOD

1. Pour oil in a kadai.Add seasoning s to it.
2. Add chopped onions and little salt and fry till transparent then add chopped capsicum and fry
4. 

Now add chow chow and add little water to it

When it gets cooked add the grounded masala.

I have added little water. If you don’t want to add water can grind without water.

And mix well till it blends well.

Serve with rice and kulambu.

CRISPY POTATO CHIPS

An all time favorite for many.

Ingredients:

• Potatoes
• Salt
• Oil
• Chilli Powder

Method.

Select preferably cylinderical shaped potatoes.

Wash the potatoes well.

Some peel the skin but I didn’t.

Use a thin slicer.

Slice potatoes and immediately put it in water.

Wash the slices in water for two or three times.Till the starch is removed.

Now dry them in a cloth or kitchen towel.

Now heat the oil in a tawa.

When the oil gets heated put one batch of it. Now reduce the flame.

Occasionally stir it so that it gets cooked evenly.

When it turns brown and crisp remove it.

Wait for sometime till oil gets heated and then put the next batch.

Sprinkle salt immediately when you remove it.

Another choice is can toss chilly powder or can use pepper powder.

Points to remember

• Wash the potatoes well.
• See that the potatoe slices are dry before you put them in oil.

Millet dosa/Kuthira vali dosa

Barnyard millet better known as Kuthira vaali in Tamil. It is low in glycemic index. The carbohydrate content in barnyard millet is quite low. Good source of highly digestible protein and is least caloric dense compared to other cereals.

It contains good amount of both soluble and insoluble fibre. It helps in preventing constipation. It is also gluten free.

Great source of iron. It helps to control blood sugar. High amount of lecithin which strengthen the nervous system.

In India cereal grains are not consumed during fast which make barnyard millet ingredient during fasting days.

Ingredients:

• Barnyard millets….1 cup
• Urad dhal……..1/4 cup
• Fenugreek seeds…1 TSP
• Salt to taste
• Oil for dosa
• Method
• First soak the barnyard millet, fenugreek seeds and urad dhal for few hours.
• Grind it into fine paste
• Keep aside for few hours.
• Prepare dosa.
• Serve hot with sambar or chutney.
• 

RAGI DOSAI

Ragi is the king of millets .There are many varieties of ragi. This is a whole grain and is a staple in many parts of South India.

The health benefits of ragi:

• Ragi is a whole which is gluten free.
• It is rich in fibre that helps with weight loss and diabetes.
• It is packed with calcium,good carbs,aminoacids and vit.D
• Reverts skin ageing,battles anemia also relaxes the body.

This is a whole grain which means that it contains all three parts of the kernel, the bran,germ and the endosperm . So it retains all essential nutrients that are lost due to processing.

Because of its nutritional value it can be placed in the pinnacle of food grains.

Today I am going to share with you ragi dosa recipe.

Ingredients

• Ragi flour….1 to 11/2 cup
• Urad dhal…1/4 to 1/2 cup
• Methi seeds…1 TSP
• Oil…….1 TBS for seasoning
• Mustard seeds…1/4 TSP
• Urad dhal……..1/2 TSP
• Onion …1 finely chopped
• Green chillies….2 or 3
• Curry leaves a few
• Capsicum a small one finely chopped but it is optional.
• Oil for making dosa.
• Salt …..as needed
• Preparation:
• Soak urad dhal and methi seeds in water for few hrs.
• Then grind it into a fine paste.

Method:

1. First mix grounded urad dhal with the ragi flour with salt and make it in a dosa batter consistency
2. In a kadai put oil when it gets heated add mustard seeds after spluttering add urad dhal.
3. When urad dhal turns brown add chopped onions ,curry leaves and green chillies.If u are adding capsicum add it now.
4. When it is done add it to the batter.
5. Place a tawa when it gets heated pour a paddle if the batter and sprinkle oil.
6. When it is done flip it on the other side too till it gets cooked.
7. When ready serve it with sambar or chutney

Method..2

Can prepare dosa with ragi flour with curd or buttermilk alone and rest of the procedure is same.This is instant dosa.

But I prefer with urad dhal as it will be very soft.

PULIYODARE/ TAMARIND RICE

Puliyodare,Pulihora or Tamarind rice is a common rice recipe in South Indian States.This is a main course dish. This is usually a neivedyam for Pooja’s both in homes and also in temples.Also this is travel friendly recipe . Best for lunch box too.

Ingredients for mix

• Channa dhal…..2tbs
• Urad dhal……….2 TBS
• Coriander seeds..1 TSP
• Pepper……..1 Tsp
• Methi seeds..1tsp
• Red chillies …4 or 5
• Asafoetida..1/4 TSP.

In a kadai first put Channa dhal then urad dhal and dry roast it for sometime.then add coriander seeds ,pepper corns,methi seeds and red chillies. Fry a little then add asafoetida.After roasting put it in mixer grinder and make it into a fine powder.Keep it aside. Can refrigerate it and use while preparing the mix.

Ingredients for the mix

• Tamarind..lime size
• Mustard seeds…1/4 TSP
• Urad dhal……1/2 TSP
• Channa dhal…1/2 TSP
• Groundnuts….4 TBS
• Curry leaves….few
• Red chillies…..3
• Jaggery a small piece.
• Gingelly oil ..4 tbs
• Turmeric powder…1/4 TSP
• Salt as required
• Asafoetida…1/4 TSP

Method

1. In a kadai add gingelly oil.
2. When it gets heated add mustard seeds then urad dhal and Channa dhal.
3. When it gets roasted add red chillies and curry leaves.
4. Add turmeric powder
5. Now add ground nuts
6. Fry a little and add the grounded powder to it.
7. Now let it mix well
8. Add tamarind extract to it.
9. Allow it to boil.
10. When it starts thickening add required salt.
11. Till it is like a halwa stage
12. Remove from fire and store in airtight container.
13. Take a cup of cooked rice and mix with it.
14. Serve with papad or vathal.