Kollu Milagai Podi/Horse gram Spice Powder

How to make Kollu Milagai Podi / Horse gram Spice powder

                The Milagai Podi, aka the Chutney powder, is one of the items that is a must-have in a Tamil household. It is the savior of many individual's breakfast & dinner. If you have Idli/Dosa batter on hand & some Milagai podi - you have a meal! Short on time, to make other accompaniments for your tiffin ? - no worries. For a few of us, this is a must-have, side; even if you are served, an array of other Chutneys & Sambhars. This lip-smacking Milagai Podi, sure keeps you fuller, longer as it is made with an extra diabetic friendly lentil.

            Apparently, this legume took its name from its use as a staple food for horses and cattle (primarily fed to race horses, to control weight gain & provide energy). If the name sounds unappetizing to you, read on, for its exceptional nutrition profile. The low-profile, humble, Horse gram is considered the most protein-rich lentil found on the planet & one of the richest vegetarian sources of protein. They are high in iron, calcium, anti-oxidants & protein. Low in fat & lipids. It's slow digestible starch make it ideal for diabetics & people trying to control their weight. 

Ingredients: 

Kollu/Horse gram/Kulthi bean - 1 Cup

Ulunthu/Urad dal - 1/2 Cup

Dry Red chillies - 6 to 8 no:s

Copra powder/Dehydrated coconut flakes - 1/2 Cup

Asafoetida powder- 1/4 Tsp

Salt to taste

Oil - 1 Tsp

Kothambari Palye Gojju / Sweet & Sour Coriander Chutney

How to make Kothambari Palye Gojju (Sweet Sour Coriander Chutney)

                I had posted the recipe for the lightest, softest, whitest, thinnest, lace like dosa, called Neer Dose from Mangalore, last week. If you haven't tried making it; I strongly suggest that you taste these beautiful dosa's at least once, before you judge them. Both these recipes were jotted down from a television show & has now become a family favorite for us. You may not be able to see how watery this chutney is, cos' the ground coriander leaves tend to float on top, but a diluted chutney, rather than a thick chutney, is ideal for Neer dosa's.

Ingredients:

One big bunch of fresh coriander/cilantro leaves - cleaned & roughly chopped

Green Chillies - 2 or 3 no:s

Grated Jaggery - 1 Tbsp

Salt to taste

Tamarind pulp - lemon sized or an equivalent amount of tamarind paste

For Tempering - 

1 Tsp, cooking oil

1 broken red chilli

1/2 tsp, mustard seeds

a few, curry leaves

                               

Neer Dose/Neer Dosa (No fermentation required)

How to make Neer Dose / Neer Dosa (No Fermentation Required)

       Neer Dose, in Tulu (a language spoken in the southwestern part of  the Indian state of Karnataka) literally means a crepe made with water. The name refers to the consistency of the batter here. This is probably the lightest, softest, whitest, thinnest, lace like dosa you will ever come across. It stays super soft & moist for hours, which makes it an excellent food to pack for your kids. The dosa's are as white as snow, delicately flavored with coconut milk & salt. Once you get the hang of it, you will make these dosa's over & over again; but please take note of the bold, underlined words in the steps below, to get the best Neer Dose. When made right, the Neer Dose should feel like a wet lace in your hands; but beware - since the Neer Dosa, is so light, you are sure to eat more than your usual share of dosa's ;o) Enjoy your softest Neer Dose's with a side of Kothambari Palye Gojju/Sweet & Sour Coriander Chutney, another Konkani dish.

Nutritious Moong Bean Laddoo

How to make Moong Bean Laddoo / Pachaipayaru Laddoo

          You must have heard of Moong Dal Laddoo's. These on the other hand, are made from ground whole moong beans/pachai payaru maavu which is more nutritious, with a low glycemic index &  is a high fiber alternative to the moong dal. Go ahead & try these healthy laddoos this festive season & make your family's health a priority while celebrating Diwali.

Ingredients for about 30 Laddoo's:

1 cup pachai payaru maavu/whole moong dal flour/green gram flour (check notes*2)
1/2 cup kadalai maavu/besan/gram flour
1.5 cups fine sugar (check notes*1)
3/4th of a cup of ghee
Elaichi/Cardamom powder - 1/2 Tsp

Moist Walnut Cupcakes

How to bake Moist Walnut Cupcakes

                 I crave chocolate. My better half doesn't; so I wanted to bake something else for him on his special day. I chose to bake these delicious treats from Cupcakes by Susanna Tee. I thought it would make us less guilty, if it had at least one healthy ingredient in it (walnuts). The ground walnuts in this cupcake give it a nutty flavor, while the lemon zest & juice adds a zing to it. To make it appetizing to my kids, I chose to add chopped chocolate on top of some of the cupcakes. You can even skip the frosting all together & eat these like muffins, as they are sweet enough all by themselves. Sharing these nutty cupcakes with my fellow bloggers at CCChallenge.

Ingredients for about 8 to 10 cupcakes:

3/4 cup walnuts
4 Tbsp softened butter
½ cup fine sugar
½ cup self-rising white flour (make your own - see notes below)

2 Tbsp lemon zest
2 eggs

walnut halves, to decorate

For the frosting:
4 Tbsp butter, softened
1/2 cup powdered/confectioners' sugar
2 Tbsp lemon zest (optional)
1 tsp lemon juice

Karuppu Ulundhu Sundal

How to make Karuppu Ulundhu Sundal / Whole Black Lentil Snack

         When Navarathri comes around, the first things that cross my mind are Golu, Paatu, Pattu, Sundal & a goody bag of auspicious stuff, along with a one rupee coin :o)  Every house we visit will serve a bowl of warm Sundal. Although delicious, the kids could only eat so many bowls of Sundal. So we would take home the remaining Prasadham to share with our families.

                Navarathri brings along its own share of sweet memories from childhood. It is probably the only time of the year when kids are invited with respect/importance; by grown ups, who normally wouldn't have anything to say to you; except "Where's your Amma"? or "Where's your Patti"? I would come home from school; eager to dress up in pattu pavaadai's & wear some real jewelry (finally!!) and go to almost every house on our street to see their seven or nine step arrangements of beautiful dolls & idols; that are strategically organized in to groups & categories.  Kids, mostly girls would be asked to sing songs in praise of the gods & goddesses. The funny part is, when a girl is singing, there would be so much activity going on around her; It almost feels like no one is paying attention to her song. So much for the respect, I thought we were getting...LOL!!

                 This was probably my first Sundal recipe that was written down in my recipe diary, when I only knew, how to eat :)

Vaazhaipoo Thirattu / Plantain Flower Curry

How to make Vaazhaipoo Thirattu

            Here is a mildly spiced, home style south-indian curry made with fresh plantain flowers and pearl onions, spiced with black sesame seeds & pepper corns that give this curry the dark earthy color & flavors. If you like, you can add about 1/4 cup of coconut milk towards the end & finish off, for a creamier version. 

             If the plantain flower is a new ingredient in your kitchen, please make sure, you check my notes on how to clean it; before you begin. 

'Spreads' Cookie Bars

How to bake quick & easy Cookie bars 

             Although, I like to challenge myself in the kitchen with a tad bit of time consuming, intricate and difficult recipes; there are times when I prefer to keep things quick & simple - so I can do a few more dishes, rather than slave over one item in the given amount of time. Recipes like this one from Ms. Ree Drummond -The Pioneer Woman, which was jotted down in my recipe diary; is just what I needed when company was coming over for a few days. That way, this batch of cookie bars will keep everyone will have something to snack on, anytime of the day; which gives me time to focus on other preparations :o) You can easily double or triple this recipe for a bigger event/crowd. Just dump, spread & bake the dough - it can't get easier than that. 

           These cookie bars are barely sweetened by the brown sugar, but the semi-sweet molten chocolate on the top takes the sweetness up a notch to balance it along with your favorite toppings. Even if you are making a small batch, you can have multiple toppings to suit your needs, like I did. My older one, wanted m&m's. My younger one is a 'sprinkles' fan & I fell in love with slices on snickers on top. These cookie bars, are quite soft, but the toppings you use; adds depth to its texture and can make the top layer - crunchy / nutty / chewy / sticky, as you like it.

               

Uppu Elumichai Oorugai / Pickled Lemon

How to make Uppu Elumichai Oorugai / Pickled Lemon

         At first sight, this may not seem like a pickle at all. The ingredients are lemon, ginger, green chillies and salt. That's it!! No preservatives, oil or chilli powder are required. As you can guess, most of the heat comes from the green chillies. Salt and the citric acid from the lemons are the only (natural) preservatives here. This pickle makes an excellent side for sambhar rice, curd rice, as a treatment for morning sickness or just cos' you want to suck on something sour. 

         This one pot - one shot, home style recipe comes from my MIL - to - my recipe diary - to - you. This pickle can stay good, for months together under refrigeration and will taste great. The longer the ingredients swim in its own juices, the better they will taste. That's when, the heat of the chillies get on to the lemon, the sourness from the lemon juice gets into the chillies, and the ginger absorbs some of the sourness from the lemons. Scroll down to see a picture of the pickle, after three weeks of storage. Anybody can make this pickle - No special skills or expertise  needed; so go ahead and try this hassle free method of preserving a few lemons this time. Who know this could give you the confidence to make other complicated pickles too ;o)

Ingredients:

1.5 cups of bite sized chunks of  fresh lemon (about 3 to 4 lemons)

1 cup chopped, Mango ginger or Ginger

2 Tbsp salt, preferably rock salt

7 to 10 slit or chopped green chilies (about 1/4 cup)
a few fresh green peppercorns (optional)

Upside Down Peach Cake (Low Fat & Egg less)

How to bake an Upside Down Peach Cake

         What would you bake for someone on their anniversary; that is egg less, healthy, and low fat ? Well, luckily I came across this recipe in a big book of luscious low fat cooking, called Great Good Food by Julee Rosso.

         Last week was the 46th wedding anniversary of my in-laws, I can't imagine what that must be like. Every passing year seems like an achievement for some of us. They say - 'With age comes wisdom, but sometimes age comes alone'. I just hope, I am the first kind ;o)

         Getting back to the cake, I had to serve this cake to friends & family with my fingers crossed, because, I hadn't tasted it and had no clue if it was fit for the occasion. Delightedly, the whole cake disappeared within minutes of cutting the first slice. I managed to grab a piece, so I could write this post. My favorite part of this cake are the peaches on the top with the caramelized brown sugar. Serve this with a whipped cream topping if you like & enjoy your treat, guilt free. Sharing this recipe with my friends over at CCChallenge.

Ingredients for 8 to 12 servings:

1/2 cup light brown sugar

2 cups peeled, pitted & sliced fresh peaches (about 3 peaches)

1 Tbsp ground/chopped crystallized ginger ( I used "inji murabba")

1 cup all-purpose flour

1/2 cup granulated sugar

2 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

2 Tbsp unsalted butter, softened

vegetable oil, to grease the pan

1/2 cup unsweetened applesauce

up to 5 Tbsp of buttermilk as needed to get the batter to pouring consistency

1 tsp vanilla extract