Baby corn Kichadi/ Makai Ki kichadi

Baby Corn Kichadi

Kichadis are very tasty rice with other grains in a mushy form along with dals, Vegetables and spices. This Corn Kichadi is a very tasty dish made using tender baby corns. Baby corns lends a refreshing tangy taste to this spiced rice, enough to get your taste buds reviving.

Soaking time:         15 minutes

Preparation Time:    5 mins

Cooking Time:        25 mins

Makes                     4 servings

Ingredients:

Baby corn cobs           1 cup

Rice                           1 cup

Moong Dal                  ¼ cup

Salt                           To Taste

Black Peppercorns       1 Teaspoon

Cumin seeds               ¼ Teaspoon

Cloves                        2 nos.

Asafetida Powder         ¼  Teaspoon

Turmeric Powder          ¼ Teaspoon

Grated Ginger              1 Tablespoon

Green Chillies              1 or 2 (finely Chopped)

Ghee                           2 Tablespoon

Almond flakes              1 Tablespoon

Coriander leaves          1 Tablespoon (finely chopped)

For Serving:

Raita or Plain Curd and Pickles and Papads

How to Make Corn Kichadi

• Wash and soak the rice and moong dal in enough water for at least 15 minutes. Drain and keep aside.
• Heat the ghee in a pressure cooker and add the Green chillies, grated Ginger, Pepper corns, cloves, cumin seeds and asafetida Powder.
• When the seeds crackle, add the baby corns and sauté on a medium flame for 5 minutes.
• Now add all the remaining ingredients including the moong dal and rice and sauté on a medium flame for 2 minutes. Add salt and mix well.
• Add 3 cups of hot water, mix well and pressure cook for 3 to 4 whistles.
•  Allow the steam to escape before opening the lid.
• Stir the khichdi vigorously using a spoon, adding a little hot water if required, so that the dal and the rice are mixed well.
• Garnish with coriander , almond flakes  and serve hot with fresh curds. 

Baby Corn Khichdi

Zucchini Dry subji

A staple at many farmers markets during the warmer months, zucchini, which is a type of summer squash, and it can range in color from yellow to deep green. This is a perfect spring/summer vegetable dish.

I love easy cooking, food that can be prepared in minutes without any fuss. This is best subji for fast cooking.  A very versatile sabzi also. Can be prepared dry or with gravy.

 

Ingredients:

Large Zucchini         2                           

Large Tomato          1 no.

Roasted peanuts       1 tsp.

Turmeric Powder      ¼ tsp.

 Red Chili Powder      1 tsp.

Curry Powder            1 tsp.

Amchur Powder        ¼ tsp.

Salt                          to taste.

To Seasoning:

Oil                            1 tsp.

Punch Poran               1 tbsp.(Fenugreek,mustard,fennel,cumin, Nigella)

Curry leaves                few

Method: 

• Wash the zucchini, tomatoes and sliced in ½” round. Keep aside.
• Heat oil in the pan. Add Panch Poran seeds& curry leaves. Fry for few minutes.
• Now add Turmeric powder, chili powder on it.
• Add chopped zucchini and tomatoes. Mix it well and cook for a minute.
• Now add curry powder, Amchur powder and salt. Mix well it.
• Stir it and let it cook till the Zucchini should be tender not mushy.
• Add roasted and crushed peanuts. Stir it uncovered..
• Turn off the stove heat; transfer the masala zucchini into serving bowl.
• Decorate with cilantros.
• Serve hot with rice, chapatti.

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KUTHARI KANJI/ RICE PORRIDGE

Kutarisi Kanji is comfort food in Kerala. It is healthy, tasty and simple. It is easily digestible hence it is recommended food during sickness or when you have a stomach upset.

Kanji is basically rice porridge, had thick or thin the way you like it. It is normally prepared with broken rice cooked in lots of water till done and seasoned with salt. In my house, Most of the Sunday Dinner, kanji happens to be my lazy meal.

Preparation Time :   5 Minutes

Cook Time            :   20 Minutes

Servings               :   4

Ingredients:

Kutarisi  /Matta Rice    -    1 Cup

Water                                4 Cups

Chopped Ginger                  2 Tablespoons

Cumin Seeds                      ½ Teaspoon

Chopped Green Chillies       1 teaspoon

Hing Powder                       ¼ Teaspoon

Salt                                   To Taste

Curry Leaves                      Few

Method:

• Wash the rice 2 to 3 times and drained the water.
• Combine the rice, water, and salt in a pressure cooker and cook on high flame for 5-6 whistles. Switch off and allow to cool completely.
• Open the pressure lid, and add chopped curry leaves, Hing powder and chopped Ginger, Chopped Green chillies and adjust the salt.
• If the kanji is thick, add more water as per required consistency.
• Once cooked, transfer on to serving bowls.
• Serve with Coconut Chammanthi and Pappad.

How to make Kerala Style Cabbage Thoran/ Cabbage Stir Fry

Thoran basically means any dry vegetable dish - Today I’m sharing classic Kerala style cabbage Thoran. Cabbage stir fry with coconut which is very to easy to make and delicious healthy dish. Here is a simple Thoran that goes well with rice.

 Cuisine :          Kerala Style

 Time:               10 minutes  

 Cooking Time:   15 minutes  

 Serves:             4 nos.

Ingredients:

Finely Shredded Cabbage   3 cups

Turmeric Powder               ½ Teaspoon

Salt                                 To be taste

For Tempering:

Coconut oil                       2 Tablespoon

Mustard seeds                  ½ Teaspoon

Cumin Seeds                    ½ Teaspoon

Dried red chili                   2 Nos

Curry Leaves                    2 Springs

To Grind to a Coarse Paste

Grated Coconut                 1 cup

Green Chilies                    3- 4 nos.

Cumin Seeds                    ½ Teaspoon

Grated Ginger                   1 Tablespoon

Turmeric Powder               ¼ Teaspoon.

Asafetida Powder               ½ Teaspoon

Method:

• Using your hands mix grated coconut with turmeric powder, cumin seeds, ginger and Asafetida powder, everything together coarsely in blender. Keep aside.
•  Heat oil in a deep bottomed pan. Season it with red chilli, mustard seeds and cumin seeds,. When the mustard seeds splutter, add curry leaves.

• Now add the coconut mixture ,fry it in a very low flame for 2 minutes.

• Now add the shredded cabbage  , turmeric powder and salt. Mix everything together.
• Cover the pan and cook on low heat, stirring occasionally. After 5 minutes remove the lid and stir fry for another 4-5 minutes, so that the cabbage is crunchy and not soggy.
• Serve hot with rice.

Notes:

• Use fresh cabbage and shred the cabbage uniformly.
• Use fresh coconut to prepare the paste.
• Do not add water while cooking cabbage; it will turn soggy..

 

Cabbage Thoran

My other Cabbage Thoran Recipe 

Pasta Uppuma (PASTA PERFECT ROTINI WITH VEGETABLES)

This vegetable pasta Uppuma can be done very easily and quickly. It's just like regular Uppuma, where rava is substituted by pasta.  This is good for diabetics. It has good carb with fibre.

Ingredients:

Pasta with Vegetables

 Frozen Rotini with vegetables       1 packet

Curry leaves                                 few

Oil                                              1 tsp.

Mustard seeds                              ½ tsp.

Chopped Green Chilies                   1 tbsp.

Hing                                            ¼ tsp.

Salt                                             to taste

Method

• Microwave the frozen pasta & vegetables for 6 minutes.
• Heat the oil in a pan. Season with mustard seeds, green chilies ,Hing and curry leaves.
• Add the cooked pasta and vegetables. Add salt and mix well.
• Keep for a while and remove from the fire.
• Transfer into serving plate.
• Enjoy the Pasta Uppuma.

481: Methi Crackers/ Fenugreek Crackers

Fenugreek is a spice and a herb that is quite popular in the Indian kitchens. The fenugreek leaves are aromatic, cooling and mild aperient. The leaves are popular for their aromatic and unique flavor. Fenugreek leaves are basically a kind of green leafy vegetables unless you dry them for storage (kasuri methi). The seeds and the leaves are well known for their medicinal uses.

Health Benefits

It cures digestive problems, considered as good appetizer, Very good for Diabetes,Heals mouth ulcers, prevents anemia

Fenugreek Leaves

Ingredients:

Multi Grain  flour                 1 cup

All-purpose flour                 2 tablespoon

Chopped fenugreek leaves   ½ cup.

Red chili powder                 ½ teaspoon

Black pepper powder          1/8 teaspoon.

Ajwain                               ¼ teaspoon

Jeera powder                      1/4 teaspoon

Hing                                   2 pinches

 Melted Ghee                      1 teaspoon

Curd                                  1 teaspoon

Salt                                    To taste.

Oil                                    for deep frying                                                 

Method:

• Remove the fenugreek leaves from the stem and wash thoroughly. Chop the leaves coarsely. Microwave it for 5 minutes.
• Sift the flour, add all above ingredients, fenugreek leaves and salt.
• Make a stiff dough using water. Keep aside for 30 minutes.
• Then make even size small balls of the dough. Roll out into disc shape of 5” diameter.
• Prick the diamond shapes using a fork to prevent them from puffing up.
• Cut into small diamond shapes. 
• Heat the oil in a pan, fry the crackers in a slow fire till golden brown on both the sides. Drain on the paper towel.
• Cool and store in an air-tight container.

For Baking Method

•  Preheat the oven to 180°C. Place the crackers in a well-greased baking tray.
• Bake them at 180°c for 5 minutes or until they turn golden brown. Let it cool for some time.
• Store them in a airtight container.

470: Fast and Simple Diabetes Menus- 31 Recipes

Even if you are pre-diabetic or borderline diabetic, or diabetes is part of your family, it is important to follow a diabetic diet to prevent diabetes. This title includes 31 mouthwatering recipes to simplify your meal planning for diabetes control!

Please see the Link:

http://sadhanakitchen.blogspot.com/search/label/Diabetic%20Food

Re Think Your Drink:

459: Kovaikkai Pirattal (Tindora Fry)

Coccinia grandis, the ivy gourd, also known as baby watermelon, little gourd or gentleman's toes is a tropical vine. Coccinia grandis' native range extends from Africa to Asia including India. This medicine fruits have been used to treat leprosy, fever, asthma, bronchitis and jaundice. Some countries in Asia like Thailand prepare traditional tonic like drinks for medicinal purposes.

Tindora can be cooked as a subzi all by itself or mixed with other vegetables like potato.

This Tindora Fry recipe  is very famous from Chettinadu Cuisine. You can serve with rice or chapatti

Inngredients :

Tindora -                                        500 Gms / 1 pound

Potato -                                           2no

Red, green, Orange Bell peppers        1 no each

Tomato                                            1 no

Jeera –                                             ½ tsp

 Salt                                                 to taste

Oil                                                    for frying

Grinding ingredients:

 Fresh Grated Coconuts                     6 tbsp.

 Red Chilies -                                    10 no

 Poppy Seeds                         -          2 tsp

 Aniseed (Fennel)                              1 tbsp.

Turmeric Powder                               ½ tsp.

Chutney dhal (Pottu kadalai)                1 tsp.

Curry leaves -                                    few  

Method:

• Grind all grinding ingredients to make a coarse paste without adding water. Keep aside
•  Peel the potatoes, and slice thinly.
• Cut all bell peppers, Tindora into thin lengthy pieces. Cut tomatoes into pieces.
• Microwave the potatoes and Tindora for 4 to 5 minutes.
•  Heat the oil and add green curry leaves and jeera.
• Add potatoes, Tindora, bell peppers into it.   Shallow Fry the vegetables at the medium flame. Cover it and cook it for few minutes.
• Remove the lid , add tomato and salt.  Mix it well.
• Now add ground  paste. Turn over the mixture well. Fry for few minutes in very low flame.
• Fry till the good smell come out.
• Tindora Pirattal can be served as accompaniment to rice, Chapatti.

458: Pavakkai Masala Fry/ Bitter gourd Masala Fry

Bitter gourd or bitter melon as it is called has always been a neglected food among a large part of the population. But what we tend to forget is the wonderful health benefits that are hidden in this not-so-frequently-used vegetable. Bitter gourd is rich in various vitamins, minerals and dietary fiber. The vegetable helps strengthen the immune system in children, rendering them less vulnerable to diseases.

Indian cuisine seeks a satisfying balance of taste - Sweet, sour, Salty and three types of bitter. According to Ayurvedic belief eating layered and balanced flavors, encourages proper digestion and the release of positive, nurturing energy from the foods we eat.

This masala based bitter gourd fry is very easy to prepare and tasty too.

I bet you would surely like this recipe, if you are a fan of bitter gourd.

Ingredients:

Bitter gourd/Pavakkai -         4 nos.  

Turmeric Powder                   ¼ Tsp.

Salt                                     To Taste.

Coconut oil                           2 tbsp.

For Fry and Grind Coarsely

Tamarind                               very small ball. (Goli size)

Coriander seeds                     1 ½ Tbsp.

Fennel seeds                          ½ Tsp.        

Roasted Peanuts                     3 Tbsp.

Dry Coconut                           ¼ cup

Coriander leaves with stalk     ½ bunch

Byadagi /Guntur Chilies          10 no.

For Seasoning 

Coconut Oil                            1 Tbsp.

Mustard seeds                        1 Tsp.

Chenna dhal                           1 Tsp.

Urdh dhal                               1 Tsp.

Curry Leaves                          1 string

Method:

• Wash and cut the bitter gourd cube sizes.  (if you want  you can Remove the seeds ).
• Heat  oil in the pan, fry all the grinding masala except coriander leaves and dry coconut.
• Grind the ingredients under for grinding, except Copra, when it is powdered coarsely and Copra and grind once more, keep aside.
• Heat the coconut oil in a kadai and add all seasonings and fry them until they change colour to golden brown.
• Now add the chopped bitter gourd and salt, sauté them for 10 mins or till slight colour change (Take care not to burn the bitter gourd).
• Now add Once the bitter gourd is fried well, add this powdered mixture to it, and sauté well, until well combined, adjust salt and use the rest of oil remaining and close the lid and leave it in the low flame for at least 5 to 10 minutes.
• Now your Bitter gourd dry curry is ready to be served with hot rice.
• This curry stays for 2 days at least.

 Notes:

• To reduce the bitterness select bitter gourd which are less green in color and with less thrones.
• Soaking the pieces in salt water will reduce the bitterness.
• Try to slice the veggies evenly.
• You can try the similar method with vegetables like brinjal or cauliflower and  potatoes too .

My Other Bitter gourd Recipes are:

Pavakkai Kichadi                                    Pavakkai Puli Kuzhambhu

                                 

Bittergourd Stir Fry                                Pavakkai Fries

                               

Pavakkai Pitlai

438: Summer Cucumber Salad

The refreshing cold cucumber salad is perfect for a summer lunch or dinner.This salad is very good for diabetics.

Ingredients

English cucumber                   1 no  (Peeled, and diced)

 Medium Carrots                     4 no  (Grated)

Green chilies                          2 no (Slit lengthwise and seeded)

Finely chopped mint leaves      2 tbsp.

Lemon juice                           1 tbsp.

Low fat Plain yogurt                ¼ cup.

Sesame seeds                        2 tbsp. (Dry roasted & ground)

Cumin seeds                          2 tbsp. (Dry roasted & ground)

Chili powder                          ¼ tsp.

Turmeric powder                     ¼ tsp.

Oil                                         1 tbsp.

Mustard seeds                        ½ tsp.

Nigella seeds                          ½ tsp.

Salt                                       to taste.

Method: 

• In a small bowl combine yogurt, grounded sesame& cumin and mix well to make a smooth paste.
• Gently mix in the chopped cucumber , grated carrots and salt. Set aside.
• Heat the oil in a pan over medium heat. Add the mustard seeds, nigella seeds, green chilies. Fry for one minute.
• Now add the turmeric and chili powders. Mix well and remove from the heat and let cool slightly.
• Pour this into the cucumber mixture, toss gently.
• Add the lemon juice a and chill for 1 hour before serving.
• Topped with mint & coriander leaves and serve cold.

431: Broken Wheat Uppuma/ Dalia Uppuma

Cracked Wheat Uppuma or Dalia Uppuma is a very healthy and nutritious way to start your day. Wheat is a nutritious food containing Protein, Carbohydrates, Fiber, Iron and very less amount of fat. Normally I make this Uppuma  on Ekadasi days. You may also add other veggies of your choice to make it more colorful and tasty. This is very good breakfast for Diabetics

Ingredients

Roasted Cracked Wheat                        ½ cup

Cooked Garbanzo beans                        ¼ cup

Grated Ginger                                       1 Tbsp.

Curry leaves                                          few

For Seasoning

 Coconut oil / Ghee                                 1 Tbsp.

Mustard seeds                                       ½ Tsp.

Urdh dhal                                               ¼ Tsp.

Chenna dhal                                            ¼ Tsp.

Red chilies                                               3 no.

Green chilies                                            1 no.

Ingredients 

• Wash the broken wheat in running water and drain and keep aside.
• Heat oil in a non-stick pan, add all above seasonings, ginger and curry leaves and fry for a minute.
• Add 1 cup of water and salt in it and bring to boil.
• Simmer the flame, add the wheat slowly& cooked Garbanzo beans(Kabuli chenna), stirring continuously to prevent it from forming lumps.
• Cover and cook on low flame, stirring in between, till all the water has evaporated and it become soft.
• Now low fat healthy breakfast is ready to serve.
• Serve hot with pickle, Sambhar and Chutney.

IF YOU LIKE THIS RECIPE, YOU MAY ALSO LIKE:(see the Links)

Rava Uppuma 

Quinoa Uppuma

Aval Uppuma

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Broken Wheat Uppuma