Sunday, September 28, 2014


#KambuCauliflowerPancake - #BajraCauliflowerPancake : 
#Kambu is the Tamil name of #PearlMillet. It is called #Bajra in Hindi.
Pearl millet is one of the widely grown #millet in India.
Millets are rich in vitamins and minerals. Especially pearl millet has more iron content than other grains like wheat and rice.
Here I would like to present a pancake recipe with pearl millet and cauliflower.

Kambu Cauliflower Pancake

Ingredients :
To Make Batter :
3/4 CupKambu Flour [ Bajra or Pearl millet flour ]
1/8 CupMultigrain Flour
1/8 CupAmaranth Flour [ Optional ]
1 TspBuckwheat Flour [ Optional ]
1 TspSalt
1/8 CupCurd
To Add to Batter
1 small sizeCauliflower
1 TspCumin seeds
1/8 CupOnion nicely chopped
1/8 CupCurry leaves nicely chopped
1/8 CupCoriander leaves nicely chopped
1 or 2Green chilly nicely chopped
1/2 TspPepper crushed

Oil to make pancake

Method :
Take all the given flours in a vessel.
Add salt and make a thick batter just like idly batter by adding enough water.
Beat the curd with a fork and transfer into the batter.

Mix well and keep aside for 15 minutes.

Keep cauliflower in salted hot water for 5 minutes.

Then cut florets and transfer into a mixie jar.
Run the mixie for a second to grind it coarsely. Add into the batter.

Add all the other ingredients given into the batter. Mix well.

Heat a dosai tawa on a stove over a medium flame.
Sprinkle oil over the tawa, then place 2 ladle full of batter at the center of the hot tawa.
Spread evenly using the backside of the ladle into a circle.

Apply few drops of  oil over and along the rim of pancake.
When the rim becomes golden color flip the side using a dosai ladle and cook the other side.
Kambu Cauliflower Pancake

Transfer on to a serving plate.

Kambu Cauliflower Pancake

Again grease the tawa to make one more.
Repeat the process until the batter got over.

Serve hot with any chutney of your choice or simply with tomato sauce.
Healthy tasty kambu cauliflower dosai is ready to taste!!

Other recipes you may like to try

Kambu Dosai [ Pearl millet Dosai ] Kambu Koozh [ Pearl millet porridge ] Kambu Inippu Kuzhi Paniyaram [ Pearl millet Sweet Kuzhi Paniyaram ]

Friday, September 26, 2014

Kambu Murukku

#KambuMurukku - #PearlMilletMurukku : #PearlMillet is called #Kambu in Tamil. It is called #Bajra in Hindi. Its scientific name is Pennisetum glaucum. This is one of the millets grown extensively through out India.
Generally #millet is rich in Vitamin B, fiber and minerals like iron, calcium, phosphorous, potassium, manganese and zinc. Especially pearl millet has high iron content compared to per 100 gm of rice and wheat.
We have seen some recipes done with pearl millet.
Here I would like to present a savory called murukku using pearl millet flour.
Preparation time : 10 minutes
Cooking time : 20 minutes
Number of murukku prepared approximately 7

Kambu Murukku [ Pearl Millet Murukku ]

Ingredients :
1/2 CupKambu Maavu [ Pearl Millet Flour ]
1 TbspBesan [ Gram Flour ]
1 1/4 TbspFried Gram Flour [ Pottukadalai maavu ]
1/2 TspSalt [ Adjust ]
1/2 TspRed Chilly Powder
2 pinchAsafoetida
1/4 TspOmam [ Optional ]
1/4 TspCumin Seeds
1/4 TspTill [ Ellu ]
1 TspHot oil

1 cup of oil to fry murukku.
#Murukkupress with murukku plate.

Soak asafoetida in water in a small bowl for 10 minutes

Heat kadai with oil on a stove over medium flame.

Now take all the dry ingredients in a wide mouthed vessel.
Mix well.
Ingredients for Kambu Murukku [ Pearl Millet Murukku ]

Then take 1 Tsp of hot oil from the kadai and add into the flour mixture.

Rub hot oil with flour mix

Rub with fingers to mix the hot oil with the flour.
Then add asafoetida water and knead into a tight dough adding enough water.

Kambu Murukku Dough [ Pearl Millet Dough ]

Fill the murukku press with enough dough.

Fill the murukku press with dough

Drop a little dough into the hot oil.
If it comes up from the bottom of the hot oil to the surface of the oil and starts frying then the oil is ready to fry murukku.

Hold the murukkupress with dough at a distance directly above a small plate or ladle or dosai ladle.
Give pressure over the handle of murukkupress to get strings of dough to come out of it through small holes of the press.
Swirl the murukkupress in order to make a circular layer of murukku on a small plate or ladle or dosai ladle.
Cut the strings of dough from the murukkupress.

Make 3 or 4 at a time on different plates or ladles.

Keep the murukku press aside. Drop the murukkus done on plate/ladle gently one by one into the hot oil.
Three or four murukku can be fried at a time.
Allow to fry for a minute or two.

Kambu Murukku [ Pearl Millet Murukku ] frying in oil

Then flip them to fry the other side.

Flip Kambu Murukku [ Pearl Millet Murukku ] frying in the oil to fry the other side

When the murukkus stop frying and the oil becomes silent, take it out of the oil.

Kambu Murukku [ Pearl Millet Murukku ]

Drain over a plate layered with tissue paper to absorb the excess oil.

Kambu Murukku [ Pearl Millet Murukku ]

Repeat the above procedure to fry next batch of murukku.
Fry murukku in batches following the same way until the dough got over.
Store in an airtight container.

Kambu Murukku [ Pearl Millet Murukku ]

It can be stored for a week to 10 days.

Note :
Try to make murukku as soon as the dough is ready.

If murukku have to be done in large quantity then the rub all dry ingredients with oil in a big vessel.
Keep aside.
Take out only 1/4 th of the flour mix rubbed with oil in another vessel and knead into a dough with asafoetida water & water.

If dough is kneaded all together at the beginning itself then the last batches of murukku prepared will be harder than the one prepared in first few batches.

Wednesday, September 24, 2014

Flax n Poduthalai Powder for Rice

#FlaxseedPowder with #Poduthalai [ #frogfruit or #PurpleLippia leaves] :
Poduthalai is a wild plant commonly grows in gardens as weeds and near water bodies. It is also grown in some gardens as ornamental plants for its attractive purple color flowers. It is known as Frog fruit or Purple Lippia in English.
The scientific name is Phyla nodiflora [ Lippia nodiflora ].

This is extensively used in Ayurveda and Siddha system of medicine for dandruff treatment and other skin related problems. It also helps to relieve stomach disorders.
Recently I came to know about this plant through my mom when I went there.
When I came back I saw these plants in my garden itself.

Poduthalai in Tamil; Purple Lippia or Frog fruit in English Poduthalai in Tamil; Purple Lippia or Frog fruit in English

Poduthalai in Tamil; Purple Lippia or Frog fruit in English

Flax seeds are rich source of omega-3 fatty acids.
To know more on its nutritional value and health benefits click here.
To know more on Flax seeds.
Now let us see how to prepare podi for rice.

Flax seed

We have already seen how to prepare powder for rice using flax seeds
Here let me present a method to prepare a powder for rice using flax seeds and poduthalai [ frog fruit or purple lippia leaves ].

Ingredients :
1/2 Cup                                Flax seeds
4                                          Red chilly
1 Tbsp                                 Dried Poduthalai [ frogfruit or purple lippia leaves ]
1 Tsp [ adjust ]                     Salt
4 cloves                               Garlic

Method :
To make dry poduthalai :
Pluck leaves from the plant.
Wash the leaves well to remove dust and sand from the leaves.
Drain water and spread on a clean cloth in the shadow or inside the house.
Slowly the leaves start losing water content. After a day the leaves can be transferred in to plate.
Keep it open to dry for 4 to 5 days inside the house.

Dried Poduthalai leaves

When the leaves become brittle store in a bottle.
It can be used when need arises.

To make the powder :
Heat a kadai on a stove over a medium flame.
Add flax seeds and roast without adding oil.
Keep stirring continuously for uniform roasting.
At one stage the seeds start crackling with a sound. phat. phat...
Keep on stirring for some more time.
When a nice aroma comes from the seeds and crackling of seeds comes down then
transfer onto a plate.

Now add few drops of oil and fry red chilly well.
Then dry roast salt also to remove any water content present in it.
Turn off the stove and add dried poduthalai.
Keep it in that hot kadai till the dried leaves become brittle.
Then transfer on to the plate with other roasted ingredients.

Allow all the ingredients to come down to room temperature.

Grind using a mixer grinder.

Add garlic at the end and run for few rounds.

Spicy aromatic flax powder for rice is ready. Transfer into a clean and dry container.
Store in a container with lid after it cools down to room temperature.

Flax and Poduthalai powder for rice

Take hot rice in a plate and add one or two Tsp of flax powder.
Mix well adding a dash of gingelly oil [ till oil ]
Relish with sambar and poriyal / curry.

You might also like to try
Coriander powder Curry leaf powder Poduthalai Thuvaiyal Idly milagai podi with flax seeds Pepper [ milagu ] powder

Tuesday, September 23, 2014

Red Greens Masiyal

#RedGreensMasiyal - #MashedRedGreens : Red green leafy vegetable belongs to Amaranth family. It is otherwise known as red amaranth greens.
Amaranth leaves are more nutritious than a cup of milk. It is packed with Vitamin A, C, Riboflavin, Vitamin B6, Folate and minerals like calcium, iron, zinc, magnesium, manganese, potassium, phosphorous.
The color indicates that this greens have beta carotene and because of its presence and iron red greens is good for anemic patients.
The protein present in it is unique and the amount present in it is more than any other grains like wheat and rice.

Tender leaves should be taken for this recipe. This tasty and tender red amaranth greens are available here at Raipur throughout the year.
Here let me present a very simple masiyal - mashed red amaranth leaves with garlic.

Red Amaranth greens mashed

Ingredients :
1 CupRed Amaranth Greens
2 clovesGarlic
1/2 TspSalt

Method :

Wash the leaves well two or three times to remove dust and sand particles sticking to it.
Keep on a cutting board or a colander to drain the water.

Take 1/2 cup of water in a pressure cooker.
Add washed red greens.
Close the cooker with weight on.
Pressure cook on HIGH flame for a whistle.
Turn off the stove after one whistle.
Immediately keep under running water and release pressure.

Transfer the cooked greens into a bowl.
Allow it to come down to room temperature.

Do not throw away the cooked water. It can be added to rasam or sambar.

Peel garlic and take in a mixie jar.
Run for a second to grind garlic coarsely.
Now add cooked and cooled down greens and salt.

Grind coarsely without adding water.
Run for 2 to 3 seconds only which is enough to coarsely grind the greens.

Simple,Tasty and healthy masiyal - mashed greens ready.
Grind coarsely cooked Red Amaranth greens with salt and garlic.

Take hot white rice in a plate. Add 2 or 3 Tsp full of masiyal and add a tsp of gingelly oil.
Mix well with hand. Relish with murungaikai sambar or any poriyal/curry of your choice.

You might like to try 

  • Hover cursor over the picture to know the name of the recipe
  • click once on the picture to go to the post

Palak Masiyal - Mashed Palak Red Greens Dhal Masiyal Red Greens Lentil venthaya keerai Lentil venthaya keerai paruppu

Panna Cotta

#PannaCotta : I have heard about this dessert and seen in some cookery competitions. I have tasted it at some buffets of five star hotels. I never thought that one day I would make it at home and it would taste just like the one I tasted in those hotels. Yes! I made it yesterday.
Actually my daughter bought two fresh cream tetra pack to make Paneer butter masala when she was here in India two months back on her vacation . But one unused pack was lying in my fridge. I told her over phone that I don't know what to do with that cream. She suggested me to search for a good recipe for Panna cotta, a dessert.
I searched many web sites and wikipedia. I do not want to buy any extra cream or gelatin for it. It has to be prepared with whatever ingredients available with me.
After going through all the recipes and the instruction over the gelatin pack I prepared panna cotta in my own way. Instruction given on the 9gm gelatin pack is that 'this pack is just enough to set 500ml of liquid'. I kept that in my mind and started preparing panna cotta.

panna cotta

Ingredients :
1 1/4 CupMilk
1 CupFresh Cream
1/2 CupSugar
9 gmGelatin
1/2 TspVanilla Essence

Method :
Combine milk, cream and sugar in a vessel.
Heat over a slow flame by stirring continuously to dissolve sugar completely.
Allow it to simmer for 10 minutes. Turn off the stove.

Simmer milk, cream and sugar mixture

Meanwhile sprinkle gelatin over 1/4 cup of water in a bowl.
Allow to stand for 7 to 10 minutes.
It has to be soaked exactly for 7 to 10 minutes only.
After 7 -10 minutes the gelatin would have dissolved completely and bulged up  absorbing water.

Gelatin after soaked in water for 10 minutes

Both simmering milk and dissolving gelatin in water should happen simultaneously and the process should end at the same time.

Take away the boiled milk cream mixture from the stove and keep on the platform.
Immediately transfer the dissolved gelatin into milk cream mixture.
Whisk with a fork or whisker until gelatin dissolves completely with milk cream mixture.

Whisk milk cream mixture with gelatin

Finally add vanilla essence.

Vanilla essence added to gelatin mixed milk cream mixture

Pour into cups or ramekins.
I don't have ramekins. So I poured into cups.
Allow to cool down to room temperature.

Poured in bowls to set panna cotta

Close it with cling wrapper.

Close panna cotta filled bowls with cling wrapper

keep in the fridge for 4 to 5 hours or overnight.

After five hours panna cotta is ready to relish.
Top it with any fruit sauce and fruits.

When I prepared I didn't have any fruits or jam. So I poured melted dark chocolate over it and enjoyed.
Panna Cotta topped with dark chocolate

The panna cotta, a very rich creamy delicious dessert!!... yummy... Those who are Dieting,  kindly avoid this creamy dessert!! Its very heavy....!!...