BABY CORN KORMA

Baby corn Korma is a great side dish along with Chapathi / pulka and Fried Rice. Children love the crunchy taste. A popular dish in functions and occasions too.

Baby corn has become very popular and is available in local markets too. Baby corn has several health benefits:

• Low in calories , low in cholesterol
• High in fiber content
• High in Vitamin B- folate and is a good source of nutrients like potassium, Vitamin C, riboflavin, etc.
• Contains complex carbohydrate which provides a steady stream of energy throughout the day

Confused as to what to cook when you have an unplanned guest for meals or when you are bored with the routine cooking . Try Baby corn korma , a delight to your cooking and also provides nutritional benefits.

Serves – 4

Ingredients:

Baby Corn: 15-16 nos

Red chilli powder : 1 tsp

Turmeric powder: 1/4 tsp

Garam Masala Powder: 1/2 tsp

Ginger garlic paste: 1tsp

Oil: 2 tsp

Salt : to taste

Milk: ½ cup

For Grinding:

Onions: 1 Big (fry in oil till translucent)

Tomato: 2 medium

Green chilly: 3 medium sized ( 1 inch pieces)

Grated coconut: ¼ cup

Cashew nut: 12 nos  ( grind with little water separately)

For tempering:

Curry leaves: 2 tablespoons (finely chopped)

Bay leaf : 1 medium size

For garnishing:

Coriander leaves: 2 tablespoons (finely chopped)

Procedure for Baby Corn Korma:

• Wash baby corn and drain water. Cut baby corn into desired size and pressure cook for 2 whistles along with ¼ cup of water.
• Fry chopped onions in a kadai. When cool grind with tomato, green chilly . Keep it aside.
• Grind cashew nuts along with grated coconut and keep it aside.
• Heat oil in a kadai. Temper with bay leaf and curry leaves. Reduce flame.
• To this add ginger garlic paste and the first set of grinded paste. Saute well.
• Add Red chilli powder, turmeric powder, garam masala powder, salt and mix well.
• Close the kadai with a lid. Continue cooking on low flame. Mix in between intervals to ensure the korma mixture does not get burnt at the base of the kadai.
• When the mixture starts leaving the sides of the dish , add cashewnut paste. Mix well.
• After 3 to 4 mins add cooked baby corn along with the water in which the baby corn was cooked. When the curry comes to a boil, add milk gradually.
• Keep stirring the korma curry on low flame to ensure milk does not split .
• Put off the flame. Garnish with coriander leaves.
• Baby corn korma curry is ready to serve with Chapathi  / Pulka or Vegetable Fried rice.

Options:

• You can add cubed paneer in the curry along with cashew nut paste. Follow the procedure as mentioned above.
• Paneer is a good combination. It brings variety to the korma preparation. You can name it Baby corn Paneer korma recipe.

Great side dish . A must try recipe for chapathi and pulka.

CURD RICE for TRAVEL / PICNICS and LUNCH BOX

Curd Rice or Yogurt rice is very popular in South India. There is no meals or a festive occasion without curd or curd rice in the menu. This is a cooling dish and ideal during travel. You can prepare this for your lunch box or probably when you are out on a picnic. Curd rice is not spicy and therefore a hit among kids too.

The preparation of curd rice is easy and involves less time too. Curd rice is commonly prepared by mixing thick curd into cooked and cooled rice and add seasoning over it. Curd rice is prepared as Daddojanam or Thayir sadam and garnished with pomegranate seeds. It looks colorful and taste good too. Curd rice is filling and therefore appropriate for travel.

I remember the initial days when I was not aware of the preparation and sent curd mixed with rice and seasoned in the lunch box of my kid in kinder garden. I received a written communication from the school teacher. The teacher had given feedback regarding the sour smell and my son refusing to have the lunch box. I was embarrassed, but made it a point to thank her personally for her inputs and support.

I then took a decision to learn the preparation of tasty curd rice and based on my friend’s tips got to learn the recipe which is suitable for picnics, travel and lunch boxes. Now that I’m good at it I do not mind preparing curd rice when there is a need for my friends too. My family too likes it when we are veg diet days.

The method prepared in this recipe is plain and can be served with mango or lime pickle

Serves – 4

Ingredients:

Cooked Rice : 2 cups

Milk : 600 ml

Curd: 3 tbsp

Salt : to taste

For seasoning:

Red chilly: 1 no

Green chilly: 2 medium sized ( 1 inch pieces)

Mustard seeds: ½ tsp

Cumin seeds ( Jeera) – ½  tsp

Ginger: 1 inch piece (finely chopped)

Curry leaves- 1 sprig ( finely chopped)

Hing ( Asafoetida) : a generous pinch

Oil: 2 tsp

For garnishing:

Coriander leaves: 2 tablespoons (finely chopped) optional

Procedure for CURD RICE:

• Cook rice with a little extra water such that the rice is a little soft. Allow the rice to cool to room temperature.
• Boil milk and bring it to room temperature. Add milk and salt to the cooked rice. Mix well.
• Add curd to this and mix the rice thoroughly.
• Ensure the level of milk is 1½ inch above the rice.
• Pour oil into a kadai. When hot add mustard, green chilly, red chilly, jeera, ginger, curry leaves and finally hing to it.
• Pour the seasoning into the mixed rice. Mix thoroughly such that the flavors of ginger, chilly, hing gets into the milk and finally to the curd rice.
• You can transfer  the curd rice mix into an air tight container like Tupperware or SS tight fit boxes.
• Garnish with coriander leaves prior to closing the lid.
  

There is no assurance that the coriander leaves will remain on top of the box when you open. Since you are travelling the container will shift with each pot hole on the road or while transferring the luggage.  Any way enjoy the curd rice on your journey. If you prepare this recipe for lunch box, you are going to get great feedbacks from your kids and their friends. Get prepared.

Quick tips:

• Ensure an extra layer of milk on top of the rice if there is a good gap between preparation and the actual consumption. The main difference between instant curd rice and the curd rice prepared for travel is the quantity of milk over the layer of rice as it helps ferment and the end result…tasty curd rice.
• Transfer the curd rice mix into an air tight container to avoid spilling . Extra caution, place the container in a poly bag and then into the travel bags. Your efforts will not go in vain.
• In colder climates you will have to add an extra spoon of curd for sufficient fermentation.
• There are various ingredients that go well with curd rice. Add chana dhal, urad dhal in the seasoning. Add fresh coconut pieces or black pepper along with rice, prior to seasoning.

Nutritional and health benefits provided by curd or yogurt

• - Helps improve the digestion.- Helps strengthen the immune system.- Consuming curd increases the capacity to absorb the nutrients and mineralsfrom other food stuffs.- Helps get strong bones and teeth as its calcium content is high. It helps fight against osteoporosis.- Helps minimize the risk of high blood pressure.- If you have high cholesterol, consuming curd will help you.- Curd helps to increase the quality and quantity of semen.

RAGI DOSA

Ragi Dosa is a healthy breakfast option on holidays when you have time to serve your family hot crispy dosas. Ragi dosa is a wonderful evening meal too. Ragi or Finger Millet is high in dietary fibre, calcium and iron. Ragi is gluten free, easily digestible with an earthy, nutty flavor.  In South India during Summer season, Ragi is included in various dishes and is ideal during summer season.

Ragi dosa is an instant preparation with all ingredients easily available in the kitchen. Just give a try to this dish and I’m sure your attempt will be appreciated.

Ragi flour is available in packs at your nearby retail store. The dosa has a deep brown color and therefore the chutney you serve should be in contrast color red (red chilli chutney) or orange- tomato chutney.

Serves – 4

Ingredients:

Ragi flour : 1 cup

Semolina / B.rava:1 cup

Maida: ½ cup

Rice flour / Wheat flour: ½ cup

Butter milk : 1.5 cup

Green chilly: 2 nos (finely chopped)

Onions: 1 medium size ( finely chopped) – optional

Coriander leaves: 2 tablespoons finely chopped

Curry leaves- 1 stem finely chopped

Cumin seeds ( Jeera) – 1 tsp

Ginger: 1 inch piece finely chopped

Salt : to taste

Water: as required to maintain batter consistency

Cooking Oil for dosa frying.

Procedure for RAGI DOSA:

• Add all the ingredients except oil into a large bowl . The ragi dosa batter should be free flowing, no lumps and the consistency should be running as similar to thick buttermilk.
• Place a dosa pan / tawa on the stove, when hot do the water test i.e sprinkle drops of water on the tawa, the water will sizzle on the pan with heat.
• Maintain medium flame for proper cooking of ragi dosa.
• Apply oil on the tawa. Pour the batter in a circle at the edges of the pan. Then gradually fill the centre by spreading the batter gently in the gaps.
• After 2 -3 minutes turn the dosa for cooking on the other side.
• Dosa is ready and can be served along with spicy chutney or podi of your choice.

Quick tips:

To evenly spread the oil on pan I cut the onion into half. I hold the tail portion / stem of the onion and dip the flat end in a cup containing oil. I apply the flat end of onion with oil on the pan for uniform spread of oil.

If the batter is catching on the tawa, the decrease the flame .I used ghee on the batter prior to setting of 1^st side. You can sprinkle grated carrot and chopped onions after spreading the batter. My children enjoyed the crispy dosa with mint chutney or tomato chutney.

MASALA EGG OMELETTE

Egg omelette is a quick and tasty dish in the menu. Loved by people of all ages at any time of the day. Teenagers experiment cooking usually with simple recipes and omelette is the preferred choice. Basic preparation of egg omelette involves salt, onion and pepper . Here is a trendy variety in the egg brand.

Sure you are going to enjoy this variety – Masala Egg Omelette

Ingredients:

Eggs : 4 nos

Onion: 2 medium finely chopped

Green chillies : 2 ( finely minced)

Black pepper powder : ¼ tsp

Turmeric powder : 2 pinches

Garam Masala powder : ¼ tsp

Milk : 2 tbpns

Coriander leaves: 2 tbsps ( finely chopped)

Oil : 3 tbsps

Include vegetables(optional): Carrot , Capsicum , Tomato – 3 tbspn of each vegetable ( finely minced ) or shredded chicken : 3 tbspn

Salt ( to taste)

Procedure for Masala Egg Omelette:

•  Beat the eggs in a bowl till foamy. Add all the ingredients except oil and mix well.

•  Heat the pan. When hot , spread oil in the pan. Reduce flame and pour half of the omelette base onto pan. Swirl the pan such that the omelette base spreads over.

• Cook on medium flame till one side is brown.

• The centre will be liquidy therefore be careful while flipping omellette on the pan. With a ladle gently flip over and cook the other side for another minute.

• You can add grated cheese on the omelette , the heat of the omellette will lightly melt the cheese.

• The masala egg omelette has cooked and is ready to serve.

• Transfer the masala egg omelette onto a plate and serve with bread , buns or chapathis.

• Prior to making the next omelette,  mix the omelette base well and pour.

• Maintain low flame to avoid burnt smell of omelette.

Your family will ask you make more of this tasty omelette. Enjoy…

MORINGA LEAVES TORRAN

Drumstick plant leaves are an excellent source of nutrition and natural energy booster. Drumstick tree leaves are commonly called Moringa leaves .  Moringa leaves are a power house of nutrients. Moringa flowers and buds are also used for cooking along with leaves.

A simple side dish recipe with moringa leaves, flowers and buds. Serve with hot rice or chapattis.

Ingredients:

Fresh moringa leaves : 2 cups . Include flowers and buds too

Onion : 1 medium (chop to fine pieces)

For grinding:

Fresh coconut (grated) : ½ cup

Green chilly : 2 nos ( cut lengthwise), Garlic pods: 4 nos, Cumin seeds ( Jeera) : ¼ tsp

Turmeric powder: ¼ tsp

Grind all ingredients in a mixer coarsely

For seasoning

Cooking oil : 2 tsp , Mustard seeds : ¼ tsp, Rice (uncooked) :2 tsp, Curry leaves : 1 stem

Salt ( to taste)

Procedure for Moringa leaves torran:

• Wash the moringa leaves, flowers and buds and place in a sieve to drain all water.

• Heat oil in a flat bottom pan,  season with mustard seeds, rice and curry leaves.

• Add onion, when translucent add the Drumstick plant leaves, flowers and buds.

• Saute and steam cook on a low flame.

• Add salt and the grinded coarse paste. Mix thoroughly till it is of dry consistency.

Coconut relieves the bitter taste of the leaves and is a good combination with rice or hot pulkas.

Usually in Indian dishes seasoning includes dhals but for Moringa leaves dishes rice is used. Rice becomes white  and crispy when fried in oil.

Mineral Contents in Drumstick Leaves

• Vitamin A — Four times as in Carrot.
• Vitamin C — Seven times as in Orange.
• Potassium – Three times as in Banana
• Calcium – Four times Calcium as in Milk.
• Protein – Two times Protein as in Yogurt.

Enjoy various ways to include the leaves and vegetable in your diet. Stay healthy.

TOMATO CHUTNEY

Tomato Chutney is also known as Tamatar ki chutney. Famous and a favorite chutney among South Indians. A good combination with rice, khichdi etc.

 Ingredients:

6 to 8 large cloves garlic (finely chopped )
1/4 cup onion (finely chopped  )
2 dry red chilies, soaked
1 cup tomatoes, finely chopped
1 tbsp coriander finely chopped
1 tsp oil
salt (to taste)

Procedure of Tomato chutney

• Drain the soaked chillies and chop them finely.
• Heat the oil, add the onions and garlic and sauté over a slow flame for 4 to 5 minutes till they are lightly brown.
• Add the chillies and salt and sauté again.
• Add the tomatoes and cook for 10 to 12 minutes over a slow flame till the tomatoes are soft and can be mashed lightly.
• Cool completely and add the coriander leaves and mix well.
• Serve tomato chutney with hot rice or khichdi

PEANUT CHUTNEY

Peanut Chutney is popular chutney among South Indians. A good combination with Idli, Dosa, etc.

 Ingredients:

1/2 cup peanut (Groundnut / Moongfalee )
¼ cup coconut (fresh grated)
3-4 green chilies ( diced)
1 small onion (medium) finely chopped
few coriander leaves
1 tsp cumin powder (jeera)
3 tbsp jaggery (gud)
¼ tsp mustard seeds ( rai)
2 dry red chilli
Salt (to taste)

 

Procedure of Peanut chutney:

• Fry peanuts and remove the skin.
• Heat oil in a pan, add green chilies, cumin seeds, garlic , onions. Sauté over low flame.  Keep aside to cool.
• Grind together peanuts, coconut, salt, jaggery and the fried ingredients to form a coarse paste.
• Season with mustard and dry red chillies. Spread this on the chutney.
• Add lemon juice prior to serving.

MINT CHUTNEY

Mint Chutney is a favourite chutney among South Indians. A good combination with Idli, Dosa, Bonda, bajji’s etc.

Ingredients:

1 bunch fresh mint leaves (pudinah)
2 green chillies
1 tbsp tamarind pulp
Little water
Salt (to taste)

Procedure of Mint chutney:

• To make tamarind pulp, soak little tamarind in water and keep aside for 2 hours.
• Then strain the mixture in a bowl with the help of a spoon. To make tamarind juice add little water to the pulp.
• Wash the mint leaves well.
• Grind it to a smooth paste with green chillies, salt and tamarind juice.
• You can add water if the mixture is thick.

LIME RICE

Lime Rice is a sour South Indian dish. Ideal for meal packs during travel too.

Ingredients:

2 cups Rice
2 lemon (extract juice)
6 tbsp Oil
½  tsp Black Mustard seeds
Few curry leaves
3-4 green chilies
1/4 tsp. turmeric powder
1/4 cup peanuts
Salt (to taste)

Procedure of Lime rice:

• Pressure Cook the rice and spread on a plate, keep aside. Mix lime juice  and salt to the rice and keep aside.
• Heat oil in a pan and add mustard seeds, allow to splutter.
• Add peanuts, fry till brown.
• Now add green chilies, curry leaves, turmeric powder and fry for 2 minutes.
• Switch off the stove and add this to the boiled rice mixed with lemon juice. Mix well.
• Lemon rice is ready to be served.
• Can be taken with tomato chutney or pickle.

TAMARIND RICE

Tamarind Rice is also known as “ Pulihora”. Served during festive occasions and as prasadam i.e God’s offering after auspicious occasions, festivals. A tangy South Indian dish. Ideal for meal packs during travel too.

Ingredients:

2 cups rice
1/2 cup tamarind juice ( thick pulp)
1/2 tsp turmeric powder
1/2 tsp jaggery powder
1 tsp fenugreek powdered ( Methi)
a pinch of asafoetida ( Hing)
1 tsp mustard
1 tsp chana dhal ( split Bengal gram)
6 dry red chilly
5 tsp cooking oil (as needed)
a bunch of curry leaves
1 tsp peanuts
Salt (to taste)

Procedure of Tamarind rice:

• Pressure Cook the rice and spread on a plate, keep aside.
• To the tamarind pulpy paste add salt, turmeric powder, jaggery, fenugreek powder and asafoetida.
• Heat oil in the non-stick flat pan.  Fry mustard, red chillies, chana dhal, peanuts and curry leaves in sesame oil.
• Pour into the tamarind juice mixture. Add salt.
• Boil tamarind juice till it reaches thick gravy form and until oil separates from the mixture with good flavor.
• Add cooked tamarind gravy to the rice. Mix well and serve

Note: Tamarind paste can be retained for 2-3 days.

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