Vengaya Thogayal

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Thogayal is one of the quick Rice Accompaniments. Rice, thogayal and sesame oil taste heavenly. Even if you don’t find time to cook side dish, sutta Appalam goes well with Thogayal. There are a variety of thogayal options available, but mild sweetness in Onion thogayal is some thing I love. It goes well this Milagu Kuzhambu

Preparation time : 5 minutes | Cooking time : 10 minutes

Ingredients

Onion – 3, big roughly chopped

Urad dal – 1/3 cup

Red chillies – 4 (Adjust according to your taste)

Tamarind –  small piece or 1/2 tsp tamarind paste

Coconut – 1/4 cup

Coconut oil – 1 tsp

Salt – as needed

To temper:

Coconut oil – 1/4 tsp

Mustard seeds – 1/8 tsp

Urad dal – 1/2 tsp

Curry leaves – 1 sprig

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Method:
• Add little oil to pan and cook urad dal and red chilli till urad dal is golden brown. Keep aside

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• Add onion and remaining oil to the same pan and cook till they are translucent. Add coconut and saute for a minute and switch off. Transfer it to plate containing urad dal and red chilli

• Allow this to cool and grind this along with tamarind and salt into a smooth paste. If required sprinkle little water

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• In a pan add oil and items under “to temper” and let them splutter. Add it to the thogayal

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My Notes:

  • Shallots can be added instead of big onion
  • Add more water to make it chutney of your desired consistency

 

Vegetable Rice

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With mixed vegetables, I had already posted Vegetable Biryani Recipe. Ever since our school days, this is my Amma’s style of doing fried rice. My mother prepares this directly in pressure cooker, but I used rice cooker. My sister’s friend asked me for this recipe, so I thought of posting it.

Vegetable Rice

Preparation Time : 15 mins | Soaking Time: 30 mins |  Cooking Time : 40 mins | Serves : 4

Recipe Category: Entreè

Ingredients:

Basmati Rice – 1 cup, soaked and drained

Mixed Vegetable – 1 cups + 1/2 cup (I used carrots, beans, corn, green peas and potato)

Ginger Garlic paste – 1 tsp

Water – 2 cup

Cardamom Pods – 2

Cinnamon Stick – 1/8 tsp

Bay leaf – 1

Salt – as needed

To grind:

Onion – 1

Green chilli – 1

Poppy seeds – 1/8 tsp

Fennel Seed  powder – 1/8 tsp

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Method:

  • Soak rice in warm water for 30 minutes, strain and add 1/2 tsp of ghee. Saute rice for a minute and keep it aside
  • Grind the items under “to grind” into fine paste without adding water
  • Add oil to the same pan. When the oil is hot, add whole spices and cook for 30 seconds. Add the onion paste and cook  till the raw smell goes off. Add vegetables and Saute well
  • Add required salt and transfer the mixture to rice cooker and add 1:2 water and cook. Serve it with raita/gravy

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My Notes:

  • Instead of grinding onion and green Chilli, you can also Saute them directly
  • Fried onions can be added to garnish
  • Can be cooked in heavy bottmed pan or pressure cooker for 2 whistles
  •  Paneer and mushroom can be added
  • Instead of adding whole spices, garam masala powder can be added

Thengai Podi

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Thengai Podi is a great rice accompaniment during lazy days. Just like Tomato Thokku and Pulikaichal, this powder can be stored for more than a month, if stored in an airtight container and kept refrigerated. This quick podi stays good even in room temperature for 2 – 3 weeks. Whether its a side dish for  Bagala bath (Curd rice) or rice accompaniment with ghee/ coconut oil or side dish for south Indian Breakfast, Thengai Podi is a table winner.

Preparation time: 5 minutes | Cooking Time: 5 minutes

Ingredients:

Coconut – 1 cup

Urad Dal – 1/4 cup

Channa Dal – 1/3 cup

Red Chilli – 7 (Adjust according to your taste)

Salt – as needed

Asafoetida – 1/8 tsp

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Method:

• In a pan dry roast urad dal, channa dal and red chilli  till they turn golden brown. Transfer it to a plate. Dry roast the coconut till it turns golden brown color. Switch off the flame and Keep it aside. Add required salt and pinch of asofedtida

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• After everything comes to room temperature grind them into coarse powder. Cool it and store in dry airtight container, and always use a dry spoon

IMG_2060My Notes:

  • Instead of fresh/Frozen coconut, dry coconut can also be used
  • If you are using katti perungayam add it while sauting dal
  • Roast dal and coconut well for the podi to stay fresh
  • Instead of using both urad and Channa dal, this can also be done with either urad dal or channa dal alone

Walnut Butter Cookies (Whole Wheat)

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Whenever I think of Cookies, I always remember the quick 1 minute eggless chocolate chip cookies. I have tried cookies with All purpose flour, but as a healthy change this time, wanted to try with whole wheat flour. When I was seraching for eggless whole wheat cookies recipe online, I came across  whole wheat cookies in jeyashri kitchen. I liked it, so I tried it with slight modifications. Crispy cookies became a great hit in our home, even my LO asks for one more bite:-)
Walnut Butter Cookies 
Preparation time :  10 minutes | Baking time : 15 minutes
Ingredients:
Whole Wheat flour – 1 cup
Unsalted Butter – 1/2 cup  (melted in room temperature)
Walnuts – 1/4 cup powdered or finely chopped
Brown Sugar – 1/4 cup
White Sugar  – 4 tbsp
Cardamom Powder – 1/4 tsp
Salt – 1/8 tsp
Milk – 2 tbsp
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Method:
  •  Preheat the oven to 350 degree Fahrenheit and grease the cooking tray with cooking spray
  •  In a bowl, mix the wheat flour, brown sugar, white sugar, salt, powdered walnuts and cardamom powder well with a whisk or ladle
  •  Add butter to the dry ingredients and make crumble. Add 2 tbsp of milk and make a soft dough. Make small balls and in a clean surface, press each ball lightly and cut them with a cookie cutter in a desired shape

wheat walnut cookies

  •  Place them in a cookie tray without touching each other and bake the cookies for about 12 -15 minutes or until cookies are lightly gold brown. Cool them and enjoy:-)

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My Notes:
  • Instead using cookie cutter can also make round cookies
  • Cookies appear chewy initially but they became crisp after they are cooled completely
  • Almonds, pistachio, pecan or any nut of your choice can be used
  • Almond extract or any other extract can be added to add flavors
  • I used half brown sugar and white sugar instead white sugar can be fully used

Thaala Kuzhambu

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During my college days, when went for a family picnic, my Aunt’s Amma brought this Kuzhambu as a Rice Accompaniment for lunch. I loved it and I asked my Amma to cook that for me. She got her recipe and wrote in my book for my reference.

Checkout my other recipes with mixed vegetables

Bisi bele bath

Vegetable biryani

Thengai Aracha Kuzhambu

Ingredients:

Potato –  1, big peeled and diced

Brinjal – 2, diced

Drumstick – 1

Carrot – 1

Beans – 6

White pumpkin  – 1 cup after dicing

Turmeric powder – 1/4 tso

Tamarind – small lemon size

Coriander leaves – few

Asafoetida – generous pinch

Salt – as needed

To temper:

Coconut oil – 1 tsp

Mustard seeds – 1/4 tsp

Fenugreek – 1/8 tsp

Curry leaves – 1 sprig

For paste:

Toor Dal – 1 tbsp

Channa Dal –  1 tbsp

Coriander seeds – 1 tbsp

Fenugreek – 1/4 tsp

Pepper – 1/2 tsp

Black Sesame  seed – 1 tsp

Rice – 1 tsp

Grated cocunut – 1/2 cup

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Method:

  • Soak tamrind in 3 cups of lukewarm water for 15 minutes and extract the pulp
  • Add oil to the pan. when the oil is hot add mustard, fenugreek, asafoetida and curry leaves.  After they splutter add the vegetables and sauté for 5 minutes. Add 1 cup of water and cook the vegetables

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  • In a spearate pan add 1/4 tsp of oil and roast red chillies, toor dal, channa dal, sesame seeds, coriander seeds, fenugreek, pepper and  rice until they turn golden brown. Transfer them into a plate

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  • In the same pan sauté the coconuts till they slightly change color. Tranfer them to the plate. After the mixture comes to room temperature, add little water and make a fine paste

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  • Meantime after the vegetables are half cooked, add tamrind pulp, turmeric powder and salt. Cook till the raw smell of tamrind goes and vegetables are fully cooked

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  • Add the ground paste and cook for 5  minutes

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  • Garnish with coriander leaves and serve hot with rice

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My Notes:

  • Any vegetables of your choice can be added

Verkadalai Urundai

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Kadalai mittai (Chikki) or kadalai Urundai is something I can’t say no any day. My Amma prepared Paruppu Thengai (Cone shaped Peanut jaggery sweet) for my son’s first birthday. At that time, after filling the cone she made some Urundai as I love them. Since karthigai deepam is nearing, I thought of posting this recipe.

Ingredients:

Peanut – 1 cup + 1/2 cup (I used Unsalted, roasted peanuts)

Jaggery – 3/4 cup

Cardamom powder – 1/4 tsp

Rice flour / Ghee – to grease (I used Rice flour)

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Method: 

  •  Add jaggery and 1/2 cup of water. After the jaggery melts in water switch off and strain when it comes to room temperature, to remove impurities
  • © TraditionallyModernFoodTake a little water in a small bowl. This is to check the consistency of the jaggery. Just add a few drops of  boiling jaggery into the water. If you could make it a hard ball, then switch off the flame. Otherwise allow it to boil till that consistency is reached

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  • Keep the peanuts in a wide bowl and pour the jaggery to it. Mix it nicely with a ladle

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  • Take some rice flour in a bowl and rub them in hands, and make some balls when it is warm. Do not leave for longtime as it will be difficult to handle if left for a longtime

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My Notes:

  • If peanut and jaggery become sticky and difficult to handle, heat it in low flame for few seconds and the jaggery will melt and can make balls easily
  • Can add dry ginger while melting jaggery
  • If you are using unroasted peanuts, dry Roast the peanuts and use it. If using the peanuts with skin, dry roast and rub the skin off
  • Can be stored in air tight containers and kept in room temperature
  • Avoid using excess Rice flour for greasing hand as it may leave a white layer. Ghee can also be used instead of rice flour

Oats Cracked Wheat Spinach Dhokla

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I wanted to cook a different breakfast with oats, and when I was browsing, I came across Oats, semolina and spinach dhokla in Tara Dalal site.  It was a healthy recipe and tempted me. I tried the same recipe, replacing semolina with cracked wheat.

Oats Cracked Wheat Spinach Dhokla

Preparation Time : 5  mins | Standing time : 15 mins | Cooking Time : 10 mins 

Recipe Category: Breakfast

Ingredients:

Oats – 1/2 cup, coarsely powdered

Cracked Wheat/ Gothuma Rava/ Bulgar Wheat/Dalia – 1/2 cup

Thick Curd/ yogurt – 1/4 cup

Spinach – 1/3 cup

Green chilli  paste – 1/2 tsp ( Adjust according to your taste)

Baking Soda/Eno salt – 1/2  tsp, heaped (I used baking soda)

Salt  – as needed

Method

  • Combine all the ingredients except baking soda and add 3/4 cup of water, and let it rest for 15 minutes
  • Just before steaming, add the baking soda and 2 tsp of water
  • Grease the dhokla plates with very less oil  and pour the batter. Spread them evenly

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  • Steam them for 10 minutes, or till the dhoklas are cooked. After 5 minutes, cut them and serve

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My Notes:

  • Cooking time may vary depending on the container, so keep an eye after 7 minutes
  • Can add tadka and make them flavorful
  • If required, pulse the cracked wheat
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