Beetroot Masala

Beetroot is a very good healthy vegetable especially for increasing the HB count. It also helps to prevent macular degeneration, improve blood circulation, aid in skin care, prevent cataracts and mediate respiratory problems. Beets also contain nearly 14 g of sugar in each cup. If you need to monitor your blood sugar levels, this may be a cause for concern.

This is a simple stir fry masala that, I do very often. It goes well with rice and Chapatti.

Ingredients

Tender small beetroots          2 nos.

Grated Carrot                        ½ cup

Fresh green peas                   ¼ cup

Grated Capsicum                    ¼ cup   

Grated ginger                         1 tbsp.

Salt                                      to taste.

Masalas  

Chili powder                             1 tsp.

Asafetida powder                      ¼ tsp.

Pav Bhaji masala powder             1 tsp.

To Temper:

Oil                                                  2 tbsp.

Jeera/Cumin seeds –                    1 tsp

Bay leaf                                          1 small piece

 Crushed Clove                              2no                                  

Cinnamon                                      1 small piece

Cardamom                                    1 no.

Method:

• Wash and peel the beetroot skin and grate it.
• Heat oil in a pan and add cumin seeds. Allow cumin seeds to crackle.
• Add bay leave, cloves, cinnamon and cardamom in it and fry for a minute.
• Reduce the stove heat to low, add all masala powder in it and fry for a second.
• Now add grated ginger, grated capsicum and fry for 2 minute.
• Then add grated beetroot, carrot and green peas. Add salt and mix well.
• Cover the pan with a lid cook until vegetables should absorb the masalas very well.
• Garnish with coriander leaves.
• Serve hot with Rice, Chappatti.

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13th Anniversary

Today’s marks the 13th year anniversary of My “MADAPPALLI ” Blog. Wow! 13th year . Time actually flies. Its feel amazing as I write this blog post. I have learned so much, seen so many ups and downs but now after 13years, I want to look back and smile and be proud of where I am today. Still we’ve got miles to go and this is IMPOSSIBLE without YOUR LOVEand SUPPORT my dear readers. So, stick with me and I promise I will keep on writing for you all. 

THIS YEAR PAGE VIEWS    2,66,3407    

Thank you for the 13 remarkable years of Friendship and Support.

CURD RICE/DADDOJANAM

Yogurt Rice Tempered with Spices and. Pomegranate.

 This moist, pleasantly seasoned rice and yogurt dish in the South Indian tradition takes only a short time to prepare.  Whenever rice is combined with curd/yogurt , the result is refreshing, nutritious and easy to digest. It is served at room temperature or slightly chilled and is a good selection on  a light summer lunch  on menu with any vegetable or salad. This particular rice dish is a welcome favorite, especially in the summer season. It is also good on a dinner menu, because the rice can be cooked and cooled or chilled beforehand and finally assembled at the last moment. Most of the Sunday night dinner ,curd rice is my dinner menu. Truly blessed I feel. Top it with home made pickle, it takes the meal to next level.  I am sure , you will get the same feeling.

Preparation Time :                5 Minutes

Cooking Time                       25 Minutes

Cuisine                                South Indian

Coarse                                 Rice/ Prasadams

Serve                                   4 nos.

Ingredients:

 Plain White Rice                    1 Cup

Water                                    1 ½ Cups

Milk                                       1 Cup

Plain Yogurt/Curd                    1 ½ cups

Fresh Pomegranate seeds        ¼ Cups

Crushed Ginger                       1 Teaspoon

Crushed Green Chills               1 Teaspoon

Chopped Curry Leaves             1 Teaspoon

Freshly ground Black Pepper    ¼ Teaspoon

Salt                                        To Taste

For Tempering:

 Ghee                                       1 Tablespoon

Mustard Seeds                         ½ Teaspoon

A fresh sprigs of coriander leaves for garnishing

Method:

• Wash and soak the rice for 20 minutes. Drain well. Use any variety of regular rice. I used Basmati rice.
• In a thick bottomed pan add rice, water and milk and let this cook till all the water evaporates. Cook this for about 20-25 minutes. OR you can cook it Pressure cooker.  Cook rice for 5 to 6 whistles, till the rice is cooked and softened very well.
• Once the rice turns mushy, soften it with a spatula. Allow the rice to cool down.
• In meantime, take a bowl add plain yogurt, crushed ginger, crushed chillies, pepper, Curry leaves and pomegranate . Mix it well. Keep aside.

• When the cooked rice become warm or comes to room temperature, add yogurt mixture and mix it well to ensure there are no lumps formed. You can either use the spoon or masher while breaking the lumps.
• The consistency has to be slightly loose and not thick. If the consistency is thick, then you can add some more curd or milk.
• Heat ghee in a pan, When the ghee  becomes hot, add ½ teaspoon mustard seeds fry till they splutter. Add it to the curd rice. Mix it well. Garnish with Chopped Coriander leaves.
• Now the curd rice ready to be served.
• Serve with a Pickle or fried Mor Milaghai.

Note:

• Always use fresh yogurt/ Curd for making Curd Rice
• To avoid the curd rice from turning sour during summers, milk is added.
• Curd and milk proportion can be adjusted to suit your taste.
• If not serving immediately, Refrigerate for an hour.
• You can use Fresh cut Mangoes, Fresh seedless Grapes  too.

12th ANNIVERSARY

 

Todays marks the 12th  year anniversary of My “MADAPPALLI ” Blog.

Wow! 12th  Time actually flies.  Its feel amazing as I write this blog post. I have learned so much, seen so many ups and downs but now after 12years, I want to look back and smile and be proud of where I am today. Still we’ve got miles to go and this is IMPOSSIBLE without YOUR LOVEand SUPPORT my dear readers. So, stick with me and I promise I will keep on writing for you all.

THIS YEAR  PAGE VIEWS    2610560

Thank you for the 12 remarkable years of Friendship and Support.

Semiya Payasam /Vermicelli Kheer

HAPPY NEW YEAR 2023

Semiya Payasam /Vermicelli Kheer are a very popular traditional south Indian dessert, which is prepared at all special occasions. A preparation of milk and vermicelli sweetened with sugar. It has rich and creamy texture.. It is a very simple to make, healthy dessert. It can be made using low fat milk

Ingredients:
Vermicelli                                  : 1 cup (broken into small strips)
Whole Milk                                : 1 ½ cup

Evaporated milk                        – 1 tin

Sugar                                        : 1/2 cup or to your taste
Ghee                                          : 2 tbsp.
Raisins                                       : few
Cashew nuts                               : few
 green cardamoms                       6-7 no. (peeled and powdered)

Preparation:

• Boil the milk in a nonstick or heavy bottom sauce pan.
• Simmer and stir every now and then, till it reduces to almost half the quantity. Stir almost constantly to avoid the milk getting burnt. Simmering the milk may take a while, but it is the safest way to tastefully thicken the milk.
• Heat the ghee and fry raisins and cashews till light brown in color, remove and keep it aside for later use. 
• Roast the vermicelli in the remaining ghee till it turns to light golden color. 
• When they slightly change the color, add them to the milk, along with all the roasted dry fruits , nuts and evaporated milk .
• Cook on a low heat for about 10 minutes or until the vermicelli become soft. (Keep stirring at regular intervals so that no lumps are formed).
• Add sugar and cook for couple of minutes until all sugar is dissolved.
• Add cardamom powder and mix well and allow it to boil. Turn the heat off..
• Yummy Payasam is ready. Let this get cooled to room temperature. Refrigerate it later and eat it chilled. 

Low fat version Use 2% milk and low fat  Evaporated milk  . Reduce nuts

Tip - 

• The payasam/Kheer normally tends to get thick as it cools down or when chilled in the fridge. Pour little milk or cream and microwave them for a couple of minutes before serving.

Enjoy!!

11th Anniversary

 Todays marks the 11th year anniversary of My “ Madappalli” Blog.

Wow! 11 years! Time actually flies.  Its feel amazing as I write this blog post. I have learned so much, seen so many ups and downs but now after 11 years, I want to look back and smile and be proud of where I am today. Still we’ve got miles to go and this is IMPOSSIBLE without YOUR LOVE and SUPPORT my dear readers. So, stick with me and I promise I will keep on writing for you all.

Thank you for the 11 remarkable years of Friendship and Support.

Carrot Rice

The South Indian food is loved by folks because of their simple preparation techniques and the nutrition value which remains intact in their recipes. This is a yummy dish of South India Cuisine and served as quick breakfast or lunch at homes.

Ingredients:

 Cooked Basmati R                 2 cups

Fresh Carrot                           1 cup (Peeled and Grated)

Green Chilies                          3 Nos (Finely Chopped)

Finely chopped Ginger             1Tbsp.

Fresh Green Peas                    ¼ cup (Boiled)

Lemon juice                              1 Tbsp.

Turmeric Powder                     ¼ Tsp.

Salt                                             To Taste.

For Seasoning

 Coconut oil                               1 Tbsp

 Mustard Seeds                         1 Tsp.

 Curry Leaves                             few

 For Decoration

 Chopped coriander leaves          2 Tbsp.

 Fried Cashewnuts and Kismish   1 Tbsp.

 Method:

• Take a pan, heat a oil, add and fry the all seasoning.
• Add turmeric powder, green chilies, ginger and curry leaves, fry for a minute
• Now add the boiled peas and grated carrots.
• Keep the stove heat in low, and cover the pan and cook till the carrots are tender. Add the lemon juice.
• Now add the cooked rice in it and mix it well.
• Cook for another 2 minutes in medium flame. Garnish with coriander leaves and fried cashews and Kismish.  The delicious carrot rice is ready.
• Serve hot with Raita and potato chips.