BROCCOLI RICE RECIPE | BROCCOLI RECIPES

BROCCOLI RICE IN INDIAN STYLE

      Broccoli though very healthy i buy this very rarely as kids will not prefer to eat this. I normally make a Broccoli Soup or Broccoli stir fry  but this wanted to try a rice recipe with broccoli and made a Indian style Broccoli rice . This is almost similar to my recipe of capsicum rice. Me and my hubby enjoyed this broccoli rice and some how kids also had a little. You can make this for lunch box too as this can be done in a jiffy.

INGREDIENTS:(Serves 2-3 )

BROCCOLI FLORETS	3/4 CUP
BASMATI RICE	3/4 CUP
ONION	2
OIL	1 TBLSP
GINGER GARLIC PASTE	3/4 TSP
SAMBAR POWDER	1 AND 1/2 TSP (can replace with red chilli powder too)
GARAM MASALA	1/4 TSP
TURMERIC POWDER	1/4 TSP
SALT	AS NEEDED
CORIANDER LEAVES	FEW

METHOD:

• Wash the broccoli florets and keep it aside.

• Thinly slice the onions,
• Wash and soak the rice in 1 and 1/2 cup of water and pressure cook this with little salt and a drop of oil for 3 whistles
• Fluff the rice with fork and allow it to cool by spreading it in a wide plate.
• In a pan add  oil and add in the ginger garlic paste. Saute in a low flame till the raw smell goes.
• Add the thinly sliced onions and saute till they turns into nice golden brown colour.

• Now add the broccoli florets and add the sambar powder,turmeric powder, garam masala and salt.
• Saute in a medium flame for 5 to 7 minutes till the raw smell of the masala powder goes off. The broccoli should be crunchy.

• Switch off the flame and add this mixture to the rice.

• Gently mix it well and garnish with coriander leaves.
• Serve with any raitha of your choice.

Notes:

1. You can add chopped capsicum or green peas to the rice . If adding , add after the addition of broccoli.
2. 1-2 tblsp of chopped mint leaves can be added in the beginning to enhance the flavor.
3. You can add peanuts after the ginger garlic paste is done.

        

SPROUTED MOONG BEAN SALAD RECIPE | SPROUTS SALAD

When i posted the recipe of HOMEMADE SPROUTS i wanted to post the recipe of this salad too as sprouts are available in my kitchen almost everyday. Since my hubby is preparing for the Singapore Marathon which is coming up this weekend i wanted to include more of salads, spinach and green veggies in the diet. So i made this salad two days back and the lovely wooden bowls which Raji bought for me from Bali complimented the clicks.

INGREDIENTS

HOME MADE SPROUTS	1 CUP
CARROTS	1(CUBED)
CABBAGE	1/2 CUP(FINELY CHOPPED)
CAPSICUM	2 TBLSP( CUBED)
TOMATO	1/2 (CUBED)
CHAAT MASALA	A PINCH(OPTIONAL)
SALT	TO TASTE
BLACK PEPPER POWDER	TO TASTE
LEMON JUICE	2 TSP

METHOD:

• In a big wide bowl combine all the ingredients and toss well to get uniform mixing.
• Serve immediately.
• If you want to serve it later, do not add the salt , pepper and lemon juice. Just add them before you serve.
• While adding tomatoes de seed them by scooping out the seeds with a spoon and cube it.
• You can add chopped onions too.
• Addition of veggies depends on you choice and the availability of the veggies too.
• If you don’t like the sprouts raw, you can steam it in a idli steamer for a minute and add to the salad. do not steam more than a minute.

  

VERKADALAI URUNDAI RECIPE|KARTHIGAI DEEPAM RECIPES| PEANUT BALLS

Verkadalai urundai | Peanut balls | Kadalai urundai is one we make usually make along with Pori Urundai for Karthigai Deepam. My mom makes this and she makes it as the same way as we do the pori urundai. I love this peanut balls  and this is the first time i made these balls and they turned out very perfect.
Check out my other karthigai deepam recipes

• Nei appam
• Manoharam

EGGLESS MARBLE CAKE RECIPE | MARBLE CAKE RECIPE

  Marble cake i have seen in many blogs but i always have a doubt whether i could manage to get the swirls and the marble effect on the cake. Actually i planned for  another recipe to post today and even i scheduled it too. But suddenly i remembered it is my co-sister’s birthday today and i made this eggless marble cake to surprise her with a visual treat. So after sending the kids to school i immediately started the process and clicked , edited and finally started writing the post. Please bear with my clicks this time as i was in a hurry to post and i couldn’t wait till the cake to completely cool  and cut that too. The reason for my urgency is  i was hearing some thunder and so i wanted to click before it starts to rain.

The recipe i adapted from Divya's space and many videos from the Google search clarified me in making the marble effect. The original recipe has butter but after started making only i realised i have no enough butter and so i replaced with oil. Still it came out soft and yum.
INGREDIENTS:

ALL PURPOSE FLOUR| PLAIN FLOUR	1 AND 1/4 CUP
MILK POWDER or CONDENSED MILK	3 TBLSP
BAKING SODA	1/2 TSP
BAKING POWDER	2 TSP
ORANGE ZEST	1 TSP
VANILLA ESSENCE	1 TSP
COCOA POWDER	2 TBLSP
HOT WATER	2 TBLSP
MILK	3/4 CUP
POWDERED SUGAR	3/4 CUP
OIL	1/2 CUP

Method:

• In a wide bowl add the flour, baking soda and baking powder  and since i used the milk powder i added it too. If using condensed milk add it to the wet ingredients.
• Sift the mixture to ensure even mixing.
• Add the powdered sugar and oil and mix well in a separate bowl. Mix well. Add milk to this.  If using butter cream the butter and sugar till it becomes fluffy. Add milk to it later and add the vanilla essence too. If using condensed milk instead of milk powder add at this stage.

• In hot water add the cocoa powder and mix well to make a paste and add the orange zest to this.

   

• Mix the milk,oil and sugar mixture to the sifted flour mix.
• Mix well without lumps. Take 1/2 cup of the flour mixture and add it to the cocoa mixture.

• Grease the pan with oil and spread one portion of  of plain batter to this.
• Now add one portion of cocoa batter to this and make swirls with a fork or knife.

• Repeat the same process for another portion too.

   

• Preheat the oven to 160 degrees and bake it for 30 to 35 minutes. Mine got done in exactly 26 minutes. Insert a tooth pick in the center of the cake to check whether it is done or not. If it comes out clean then it is done.

• Cool it in a wire rack. When it is completely cool, cut them into pieces. Else you will get the crumbles.

• It will be better if you keep it in the refrigerator and cut this after 2 hours.
• Orange zest you can skip too if you do not have oranges at home. But i recommend to add this as it enhances the flavor of the cake.

  

IDIYAPPAM | SEVAI | IDIYAPPAM RECIPE

PLAIN IDIYAPPAM AND THENGAI SEVAI

Idiyappam | Sevai | string hoppers is a very rare dish we make it at home. My mom makes it regularly using the traditional  Sevai Nazhi , which is very tough( i feel) but we used to help her when we were kids. She makes variety of Sevai and i will soon post the recipes of the sevai soon. My kids don’t prefer much and only me and my hubby only eat this and whenever i make this i do for dinner only.So never had chance to click. Somehow  last week i managed to make this for breakfast and clicked too. This is very handy if you don’t have Idli | dosa batter at home. I used the idiyappam flour but you can use plain rice flour too.
Also check

• Sevai using sevai nazhi
• Ulundu sevai

INGREDIENTS:(FOR PLAIN IDIYAPPAM)YIELDS APPROX. 10 PIECES

IDIYAPPAM FLOUR | RICE FLOUR	1 CUP
WATER	1AND 1/4 CUP
SALT	1/2 TSP
OIL	1/2 TSP
SUGAR	AS NEEDED
COCONUT(SCRAPPED)	1/4 CUP

METHOD:

• In a pan add water and add salt and oil to it. Keep the flour in a wide bowl. When you see small bubbles of water switch off the flame and add it slowly to the flour. when it is warm mix it nicely with a spoon and with you hands make it into equal portions to fit into the press.
• Use the omapodi achhu for this.

• Grease an idli plate and press medium sized circles . Steam this for 5 minutes. After a minute take it out from the idli plate and transfer it a wide plate and cover it with a damp cloth to keep it moist and to avoid drying. Repeat the process for the rest of the dough. If you are going to have it with coconut and sugar just add the sugar to the mix and start mixing it gently. Add coconut in the last and mix well.

• If you like coconut milk you can serve it with coconut milk too.

INGREDIENTS FOR THENGAI SEVAI | COCONUT SEVAI:

PLAIN IDIYAPPAM	1 CUP
COCONUT(SCRAPPED)	1/4 CUP
OIL	2 TSP
MUSTARD SEEDS	1/2 TSP
CHANNA DAL	1/2 TSP
URAD DAL	1/4 TSP
PEANUTS	1/2 TBLSP
GREEN CHILLI	2
COCONUT OIL	1 TSP
SALT	TO TASTE
CURRY LEAVES	FEW

METHOD:

• In a pan add oil and add mustard seeds, channa dal,urad dal, chopped green chilli, peanuts and saute in a medium flame till the dal and peanuts become golden brown.
• Add this to the plain idiyappam and add a tsp of coconut oil.
• In the same pan saute the coconut in a low flame till it gives a nice aroma.

• Add this also to the plain idiyappam and mix it gently with clean dry hands.
• Add curry leaves to this. ( I didn't’ t have and so i didn’t add)

You can have Idiyappam with Vegetable Stew.

     NOTE:

1. While boiling the water to make idiyappam do not boil too much.
2. Do not steam the idiyappams for too long. Else it will become rubbery.

    

KOLLU PODI RECIPE , HORSE GRAM PODI

 Kollu podi recipe, healthy podi varieties with step by step pictures
Hope you all had a wonderful Diwali celebrations. We too had a great Diwali and after having all the sweets and oily food for the past few days, we started craving for a simple food and suddenly i thought about this Kollu podi and made the same today. I have heard that Kollu | horse gram is recommended for people who wants to reduce weight .

INGREDIENTS:

KOLLU | HORSE GRAM	1/2 CUP
TOOR DAL	2 TBLSP
OIL	1/4 TSP
DRY RED CHILLI	2
BLACK PEPPER	1 TSP
GARLIC	2 PODS (OPTIONAL)
ASAFOETIDA	A PINCH
SALT	AS NEEDED

METHOD:

• Heat a pan and add oil to this. Roast the horse gram | kollu  and toor dal to this and nicely roast it without getting burnt. Keep it aside and roast the red chillies, garlic (if using), black pepper, asafoetida in a medium low flame. In the last add salt and switch off the flame.

• Combine the roasted kollu and spice mixture. Allow them to cool completely. Grind it into a fine powder using a mixer.

• When done allow the podi to get cool by spreading this in a plate. After 15 minutes, using a clean dry spoon transfer it to a dry container and store it .
• This can be mixed with hot rice along with few drops of sesame oil.
• Even you can have this with Idli | Dosa too instead of milagai podi.

HAPPY DIWALI TO YOU ALL

The festival of lights bring you joy,
prosperity and good luck through the rest of the year.
Happy Diwali to you all.

COCONUT BURFI | THENGAI BURFI |EASY DIWALI SWEETS RECIPE

 Thengai burfi | coconut burfi is a very easy and simple sweet made mainly with just two ingredients. If you are opting to make an easy recipe for Coconut burfi just follow this recipe which i tried from Rak’s Kitchen. Will post my version of Thengai burfi later. Check out my complete list of diwali recipes

MIXED NUTS CHIKKI | DRY FRUITS BRITTLE| EASY SWEETS RECIPES

   Though mixed nuts chikki is not a recipe which we make for diwali at our home but i have heard from few of my friends that they make this during Diwali  of Holi. This one sounded very easy to me and so i made with the dry fruits which I had in my hand. Go ahead to make this easy mixed fruits Chikki for this Diwali. Also check out my

• Dry fruits ladoo
• Peanut urundai

INGREDIENTS: ( YIELDS 15 PIECES APPROX)

MIXED NUTS	1 CUP
SUGAR	3/4 CUP
LEMON JUICE	2 TSP
SAFFRON	A PINCH
WATER	2-3 TBLSP

METHOD:

• Dry roast the mixed nuts (I used cashew nuts, badam,peanuts )in a pan for 2 minutes in a medium flame without getting it burnt.
• Keep it aside and Chop them roughly.

• Before start with the sugar, grease a butter paper with ghee | butter and grease the rolling pin too.

• In a pan, add sugar and add 2-3 tblsp of water.
• When the sugar starts melting add the saffron. Keep the flame low.
• Add lemon juice to this. The addition of lemon juice is to avoid crystallisation of sugar.
• Saute till the sugar gets caramalized and you see a light golden color.

• Now add the dry roased mixed nuts to this and give it a quick stir and transfer this to the greased butter paper. At this stage for me it is difficult for me to handle the camera in one hand and do the stirring too.
• Spread them evenly using the greased rolling pin and when it is warm cut them into desired shapes. You have to just put the lines .After it is completely cool you can break them into pieces according to the marks u made.

• Store them in airtight containers and enjoy these chikkis.

Note:

1. Do not add too much lemon jiuce as it will make the chikkis sour.
2. Do the entire process in low flame.
3. I actually took it little early as i had a fear that it will get burnt, so the chikkis look pretty pale.
4. You can add pistas, raisins too in the chikki.
5. I used unsalted de skinned peanuts.