Simple Dal Tadka

                                          Simple Dal Tadka

The  dal tadka is all time favorite in my family.We have it with hot rice or just as soup or just as a wholesomemeal by itself with a salad.When I make dal tadka I don't stick to one dal.Sometimes I use just toor dal or moong dal or jmasoor dal or mix of all the three.Today's recipe contains moong dal .This is a very simple,easy recipe yet delicious,healthy one.

Ingredients

1.Moong Dal 1cup

2.Red Onion 1chopped

3.Tomatoes 2

4.Greenchilies 3 Chopped

5.Ginger 1Tsp Grated

7. Garlic 1/2 Tsp Minced

6.Turmeric 1/2Tsp

To Season/tadka

1.1/2 Tsp Mustard Seeds

2. 1 Tsp jeera

3.Hing/Asfoetida  A dash

4.Oil 1/2Tsp

5.Salt To taste

6.Cilantro to Garnish

Method

1.wash and Cook the dal along with the Tomatoes to 4 whistles.Once cooled down mash the tomatoes and dal using a ladle and keep it aside.

2.In a kadai/saute pan add the oil and when its ready for seasoning add the Mustard seeds,Hing ,Jeera,Greenchilies,Garlic,Ginger  and add the chopped onions and saute it until golden brown and keep it on a low flame.

3.Add  the mashed dal and tomatoes to the kadai/Saute pan .If the consistency is too thick add a cup of water.

4.Add the salt ,turmeric and let it simmer for few minutes.When it starts to thicken switch off the flame.

5.garnish it with cilantro/coriander and enjoy it as such.

Notes

In the picture I have served it with yet another simple recipe,jeera rice.The method is wash 1cup of basmati rice and In a pressure cooker add the basmati rice,1 tsp jeera,salt to taste and 1/2 tsp ghee and just add 1cup of water and switch off the flame for just 1 whistle.The water and rice proportion is 1:1 as the cooked rice should stay seperated from each other.Thats about it with jeera rice.You can cook the same way in rice cooker .

This goes to Mahimaa's Cooking Basics event

Jalepeno/Onion Chutney

                                Jalapeño/Onion Chutney

In my maternal house when we refer to chutney it is a side dish accompaniment. We will not have it with rice, the one we have it with rice is called Thogayal.There is no thogayal concept in my In-laws place. During the courtship period, I should say virtual courtship since my husband was in the US and me in India. My MIL would invite to their place almost every weekend for dinner/lunch (So Sweet of her) and I will be curious to know the menu and would pose the question "what's on the Menu' soon after the first few minutes of my arrivalJ, of course in a very subtle manner. On the list she would mention Pudina chutney to go with rice. I was confused initially how chutney can be a combo for rice. Then slowly I got the concept that Chutney is what Thogayal we call it. I guess for me when it comes to food I am used to the names from my mother's kitchen. In my kitchen I go by the names I grew up with .For example we call "Parupu Usili" and in my In-laws place they call it "Paruppu Arachu Kalaral"(which means grinding the Lentil Mixture) the process of making it is given the name. Anyways enough of my ranting let me go to the recipe. Today's recipe is chutney in terms of mine a side dish which goes very well with dosa/idli/adai/upma. It contains Jalapeno peppers. It tasted spicy and twists to our regular onion chutney.Generally peppers are meant good for our digestive system. Once in a while our food being hot is good for digestion.

Recipe Courtsey: My BIL

Jalapeno/Onion Chutney

Ingredients

1. Jalapeno Peppers -3

2. Onion -1

3. Green Chilies -2

4. Tamrind /Paste to Taste

5. Salt to taste

6. Oil 1/2 Tsp

Method

1. Peel and dice the onions. Dice the Jalapeno Peppers.

2. In a pan heat 1/2Tsp of oil, sauté the Onions and Jalapeno peppers together until the onions turn golden brown

3. In a blender add the sautéed onions, jalapeño peppers, green chilies, tamrind/paste, and salt and give it a whir.

4. The chutney is ready to accompany.

Notes

1. Generally Jalapeno peppers are not hot. If they taste hot in your area reduce the green chilies.

2.2 Green chilies were on the highs for us in terms of heat.

Tips for Sore Throat/Cold/Cough

Tips for Sore Throat/Cold/Cough

I know most of you with the snow over the weekend  would have cooked  like a storm.I was down with a viral fever and almost thought I caught up the flu.Good Lord it was just viral.The torture was I had a very bad sore throat  and body ache that I  couldn't drink even water.I almost lost like 6lbs(good for me) ,though I would want to loose the healthier way  not like this.Last weekend in east coast(NJ-PA area) we had like 8inches of snow and was anticipated much earlier.Knowing about the inclement weather prior and about the fact that we are  stuck in the house I had planned  a bunch of recipes bookmarked to do trial and error .But viral infection played the bad part.Anyway I am now recovering and able to sit and type some tips that helped me thru this tough time.

Sore Throat

1.Boil water to rolling boil and have it sip by sip,its is really soothing to the throat and helps fight the bacteria.Sore throat is mainly caused by bacteria

2.Boil water to a bearable point that you can hold it in your mouth ,add 2 Tsp of salt and gargle.The salt helps fight against the bacteria

Fever

1.Drink lot of liquids

2.Drink lot of  juice at room temperature.

3.Have Hot rice with Rasam.

4.Actually I had my DD's stock of Pedialyte, it helped me give instant energy with no food intake .Pedialyte is
Pedialyte Solution is a carbohydrate and electrolyte combination. It works by replacing electrolytes and carbohydrates in the body to prevent dehydration.Pedialyte
Cold/Cough

1.Boil water to a rolling boil add 1Tsp Vicks Vaporub and take steam bath covering your face,nose area.It helps relieve congestion

2.Fill the bath tub with warm water and add some  Vicks Vaporub and soak for some time don't overdo with the time as the Vicks may irritate your skin.Probably 10mins .


If your counterpart is well versed in kitchen ,he/she can make you this Kashayam

See you all soon with some recipes from my kitchen .:):)

Kashayam/Home Remedy Drink For Cold,Cough & SoreThroat

           Kashayam/Home Remedy Drink For Cold,Cough & Sore Throat

Its the  time of the year my daughter gets her regular bout of cold .I am a hesitant mom,to administrate antibiotics for cold unless its an ear/viral infection.First hand I would try home remedies and  most of the time I have seen results in a day or two with this simple today's recipe ,Kashayam.It can be prepared by just with few ingredients that are available in our pantry.The container which holds the kashayam in my picture is called "Paladai" in tamil.The highlight of the paladai is the narrow opening mouth which will not make the liquid in it to side flow ,it makes the liquid flow directly in to the throat .It is used for small babies to give milk or any form of liquid.I used it for my daughter to give this medicinal liquid during cold.It used to be a struggle initially and now the idea of Kashayam and taking it during cold has gotten in to my DD's system .Now if she sneezes or coughs she immediately asks for "Amma Kashayam".

Ingredients

1.Cinnamon Stick  1/2Inch
(Cinnamon is beleived to have cold controlling anti microbial properties and contains potential antioxidants.It also has medicianal value in cure of diabetics)

2.Black Pepper  1 TSp
Beleived to Cure Illness like Diarrehea,Indigestion,Fights against Cold causing bacterias

3.Ginger 1/2 Inch
Good for congestion and sore throat.

4.Cumin seeds/Jeera -1Tsp
Good For Indigestion/Cold Fighting effects.

5.Dania /Coriander seeds 1Tsp
 Helps releiving congestion,diarrehea,Indigestion

6.Ajwain/Omam /Nigella Sativa  1Tsp

7.Athimathuram/Liquorice is the root of Glycyrrhiza glabra  1/2 inch
 Helps relieving Sore Throat,Fights against cold causing bacterias.


8.Water 1cup

9.Honey - 1Tsp


10.Palm sugar Candy/Panagrkandu  1Tsp(optional)

Method

1.Pound all the dry ingredients in a Mortar and pestle  or run a rolling pin on the ingredients , on a clean countertop.




2.In a vessel add the water and let it boil,when it comes to a rolling boil,add the pounded mixture of ingredients and let it boil until the water reduces to half.

3.Now add the honey.The more you boil,the more you get the essence of the herbal spices.

4.You can see the results of releif from cold,sore throat and congestion in a day or two.

Declaration: I am not a doctor or physician.This is a recipe that works for my family for relieving cold symptoms.

Avial

                                             Avial

Avial is a combo of veggies in coconut gravy.Its a tradiotional dish of kerela.Usually on Pongal day my mom makes Avial,Variety of Chips made out of potatoes,sweet potatoes,Raw plantains and Sweet Pongal to finish up the meal.When I started cooking I didnot try Avial for a very long time because I have always heard my mom say that,if the veggies are over cooked the taste of Avial is lost.I should say it took me few attempts  not to over cook the veggies and their crunchiness is maintained.If you have variety of veggies ,I would say its the easiest to cook anytime.My Pic here doesn't show all the veggies here like carrots,sweet potatoes.I was skeptical posting it,but will change the pic when I get the right one.

Avial

Ingredients

String Beans 1/4 lb

Carrots 2

Sweet Potatoe 1/2

Potatoe  1

Chayotte squash 1

Yellow Pumkin  Few Pieces Diced

Yellow Pumkin   Few Pieces Diced

Peas   A handfull

Raw Mangoe  Few Pieces(optional)

Feel free to add any of your favorite veggies
To Grind to a Paste

Shredded Coconut  1/2 cup

Cumin Seeds/Jeera   2Tsp

Green Chilies   5 (to your taste)

Salt to your taste

Coconut Oil  2 Tsp

Curry Leaves 1spring

Mustard Seeds 1 tsp

Asfoetida/Hing  A Dash

Turmeric 1/2 tsp

Yougurt 1/2 cup


Method
1.Cut the veggies to long pieces about an inch .

2.In a sautee pan take 1/2 cup water , add all the veggies and turmeric to it .Sprinkle with salt.Close the pan with a lid.Keep checking in between ,so that the veggies are not burnt. The veggies will cook by itself .The veggies should not loose its crunchiness .Its fine if its just the state of half boiled.

3.While the veggies are cooking grind together the coconut,green chilies and cumin seeds.

4.Add the ground paste to the veggies .Switch off the stove when the veggies and paste start blending together.

5.Season it in 1 Tsp of  Coconut oil with Mustard seeds,curry leaves and Asfoetida/hing.

6.When the avial is ready to serve mix the yoghurt along with it and serve.It goes very well with Venpongal,Adai and with the combination of rice and appalam.

Chakara Pongal/Sweet Pongal

                                 Chakara Pongal/Sweet Pongal

As the name goes for this dish, it’s a sweet relish. Sweet pongal is a traditional dish and is a combo of rice, moong dal and jaggery/gund/vellam along with milk, ghee and a mixture of aromatic spices. In southern part of India, in villages it is believed that when the milk boils, to its brim is a good sign for a new year to begin with prosperity. My mom used to make this sweet pongal in a vengala panai otherwise called a brass vessel .The vessel would be decorated with haldi, kumkum and Sugar cane pieces, turmeric pods tied to it on the pongal day. When the milk boils my brother and me would shout on our highest voices "Pongalo Pongal" with joy. I did not carry my vengala panai here, given during my wedding, Mine was a pressure cooker pongal.My daughter had fun screaming "Pongalo Pongal" .Here you go with the recipe.

Chakara  Pongal/Sweet Pongal

Ingredients

Rice 1Cup

Moong Dal ¼ Cup

Jaggery/Gund 1 Cup

Milk 2 Cups

Water 1 Cup

Ghee ½ Cup

Cardamom Pod -3 Powdered

Clove -3 Powdered

Nutmeg/Jathikai -1/2 Spoon Powdered

Saffron a pinch

To Garnish Roast the following in 1 Tsp Ghee

Cashews -2 Tsp

 Raisins - 2 Tsp

Almonds -2 Tsp

Method

1. Wash the rice, moong dal and mix it along with the milk, water and saffron in a pressure cooker and leave it for 4 whistles

2. In a pan mix the jaggrey with little water and boil it until it starts frothing and begin to form a thick consistency.

3.Smash nicely with a ladle the cooked rice and dal and add the jaggery consistency ,ghee ,powdered cardamom, clove and nutmeg to that , keep stirring it on a low flame until the pongal reaches a semi solid consistency and switch it off.

4. Garnish it with Cashew, raisins and Almonds.Voila that’s about it Enjoy!!!!

Whole Wheat Ragi Ginger Pancakes

                             Whole Wheat  Ragi  Ginger Pancakes

I always look for creativity when it comes to packing my daughter's lunch box.I would make bunny rabbit dosas,bear pancakes ,flower idly.One of my creation is today's recipe.I made bunny rabbit pancakes .My daughter loves taking pancakes for lunch.Actually I prefer pancakes over dosas ,since dosas gets dried easily and about lunch time its stone dry.MMM... I know what you guys are thinking "why wont they Microwave the food in school".Nope they dont do it if its home food,that's the answer becoz the daycare provides food and fees is included with food either u opt it or not.Being vegetarians options are cheese sandwich,veggie soup,pasta.This repeats every other day.My DD is very picky and I am 100% sure she is not going to eat the sandwich or soup the alternate day .The following pancake is something I mix randomly whatever flour I hit into, in my pantry during the morning buzz.

Whole Wheat Ragi Ginger Pancakes

Ingredients

Whole Wheat Flour 1Cup

Ragi Flour 1/4Cup

Sugar 2Tsp

Salt 1/4Tsp

Flax Seeds 1 Tsp(optional)

Milk/Water 1 cup

1Tsp baking Powder

Grated Ginger 1 Tsp

Olive Oil 1 Tsp

Method

1.Mix together all the dry ingredients ,ginger with 1Cup of milk/Water.Add the milk/water little by little
until you reach Idly batter consistency.The batter should not be very loose or watery.

2.Heat a Griddle slather the griddle with few drops of olive oil,sprinkle little water on the heated griddle ,it should sizzle and reached the right temperature to make the pancakes.

3.Take a ladle of the pancake batter spread it on the griddle,let it cook ,flip it on the other side to cook.

4.Enjoy it with honey/maple syrup drizzled on top of the pancakes.We like it with honey.Yum Yum.

Notes:
1.You can substitute whole wheat flour with whole wheat pastry flour .

2.Ragi flour is available readily in Indian stores.I usually get it from India prepared by my mom .
My ragi flour will have additional ingredients like almonds,corn kernels,chick peas .We call it kanji mavu ,used
to make a healthy drink.

3.To Prepare Ragi Flour at home.Wash the ragi very throughly as its supposed to contain dirt and grime
  A.Soak 1 cup of ragi in water for one full day.Drain the water and tie it in a cotton cloth and leave it for 2 days.
  B.Once the Ragi starts sprouting ,fry it for  5minutes on medium heat and switch off the heat
  c.After its been cooled ,grind it in a blender and sift it.It can stay in airtight container stored in the refriegerator   for about a year


Sending this to Madhuram's  JFI – Ragi/Finger Millet  Event.

JFI-Ragi/Finger Millet Event