Wednesday, June 21, 2017

Kezhvaragu Murukku | Ragi Chakli Recipe | Finger Millet Murukku | Gluten Free and Vegan Recipe



Ragi Chakli Recipe

Hi Supermoms,


Kezhvaragu / Ragi / Finger Millet  is a gluten free healthy grain. It is filled with fibre , calcium, amino acids , iron and vitamins . It is easily digestible and also helps with weight loss and diabetes. Today I am sharing a healthy snack recipe using Ragi.  

Murukku is a popular South Indian Snack. But the amount of butter or oil that is used to make the murukku makes it unfriendly for those who are suffering from diabetes or are calorie conscious. 

Don't we all tweak recipes to avoid the intake of sugar and oil to control diabetes? This has helped me gain a new perspective on enjoying food without any compromise and also aroused my curiosity to constantly look for better ingredients to cook with to gain this result and fight diabetes as well. I recently found out about Fortune VIVO Diabetes-Care Oil and the fact that it is clinically proven to help regulate blood sugar levels, manage insulin sensitivity and also manage blood pressure. Further, the oil is not just for diabetes or pre-diabetes people, but it is a healthy choice for the entire family.

So, I have decided to try out new recipes with Fortune VIVO Diabetes-Care Oil and see how my recipes have come out. I prepared the  Ragi Murukku using Fortune VIVO Diabetes-Care Oil and they have come out crunchy & crispy and they taste delicious too.

To know more about diabates awareness and how Fortune VIVO Diabetes-Care Oil is playing an active role in combating it, do check out www.FortuneFoods.com/vivo


Ragi Chakli Recipe


Kezhvaragu Murukku | Ragi Chakli Recipe :

Preparation time : 10 minutes
Cooking time:20-25 minutes
Makes : Around 50 small murukku
1 cup = 250 ml cup
Special vessel : Murukku press, single star shaped plate
Storage : Keeps good upto 5-6 days when stored in a clean, dry, odourless and air tight container

Ingredients :

For the dough :

1 cup ragi flour
1 cup rice flour
1/2 cup chickpea flour/besan
1 teaspoon cumin seeds/jeera
1 teaspoon chilli garlic powder ( you can also use only  chilli powder)
1/4 teaspoon turmeric powder
1/4 teaspoon curry leaf powder ( optional, but gives a great flavour)
pinch of asafoetida
3 teaspoons hot oil ( from the oil that you use for frying)
salt to taste

For frying :

2 cups Oil ( I used Fortune VIVO Diabetes Control Oil)


Method :

1. In a wide bowl, add all the dry ingredients given under ' For the dough' and mix well .

2. Sieve the mixture.
3. Heat oil in a kadai/wok for frying.
4. Take 3 spoons of hot oil and add it to the flour mixture and incorporate the oil well into the mixture. 
Chef tip : Incorporating the oil in the dough before adding water is a very important step in this recipe.
5.Add water little by little and make a smooth yet stiff dough .

Chef tip : If the dough is too loose, the murukku will not hold shape. If it is too tight, then it will break. These are the indications for you to add extra flour in the first case and more water in the second case. 
6. Cover the prepared dough with a damp cloth so that they do not dry out.
7. On the working counter spread a clean and damp kitchen cloth.

8. Grease the murukku press with oil and fill it with the prepared dough.
9. Press and shape the murukkus on the wet towel .
10. Remove them individually and gently drop them in the oil to fry.




Chef tip : You can also use a greased ladle to transfer and slide the murukku in oil. Before starting to fry, check the temperature of oil by dropping a small dough ball. If it rises immediately, you can start frying. 



11. Once the sizzling sound of oil stops, remove the murukkus and drain them in a tissue paper .

Your healthy and delicious Ragi Murukkus are ready to be served as tea time snacks. 

Ragi Chakli Recipe

Happy Cooking !

With love,

Masterchefmom









Sunday, June 4, 2017

Okkarai | Thanjavur Style Okkarai Recipe | Traditional and Authentic Recipe from Tamil Nadu


Okkarai


Hi Supermoms,

' Okkarai' is a popular and integral part of Deepavali celebrations in many South Indian homes. My MIL says that " Deepavali is incomplete without Okkarai ". Many of you who follow me on instagram would have watched my MIL make this delicious sweet . It is one of her signature dishes and I am so happy to share it with all of you. 

Okkarai is a protein rich, wholesome  dessert that smells and tastes heavenly. You need not wait till Deepavali to make this dish 😄.

It is a perfect dessert even for the calorie conscious 👍. 

Okkarai


Okkarai | Thanjavur Style Okkarai Recipe :

Preparation time : 2 hours
Cooking time : 50 minutes
Serves : 4-6
1 cup = 250 ml cup 

Ingredients :

1 cup bengal gram/ channa dal
1 cup husked and split green gram /moong dal
1 and 1/2 cup jaggery (powdered)
1/4 cup ghee / clarified butter
3/4 cup fresh coconut ( grated)
10 cashew nuts ( roughly broken)
2-3 cardamom ( powdered)
1 teaspoon oil ( to grease the idli plates)


Method :

1. In a kadai/wok dry roast the channa dal and moong dal till they turn fragrant .

2. Wash and soak them in water for 2 hours.
3. In the meantime, heat a kadai with a teaspoon of ghee and roast the coconut and cashew nuts separately and set them aside.

4. After the soaking time, drain excess water and grind the dals using less water to a coarse batter.



Chef tip : Do not grind the batter too smooth or too coarse. 
5. Grease idli plates , fill them with the batter and steam them for 15-17 minutes.

6. Cool them completely, remove the steamed dal idlies and grind them in a mixer just so that they crumble uniformly.

Chef tip : The idlies have to be completely cooled and do not over run the mixer.
7. Keep the cooked and crumbled dal mixture aside.
8. Heat a kadai/wok with one cup of water.
9. Add the powdered jaggery.
10. Once the jaggery melts, filter it and transfer it back to the kadai.


11. Let the jaggery mixture boil and come to a thick consistency.
Chef tip : Take a small bit of the mixture and drop it in a bowl of water. You should be able to collect it like a slightly hard ball. That is the right consistency . It is called as 'Getti padham' in Tamil. A little more than 'Thakkali padham'.
12. At this stage add the ghee and the crumbled dal mixture.
13. Keep stirring over low flame for the next 8-10 minutes till you get a crumbly, non-sticky texture.
14. Add the roasted coconut , cardamom powder and the cashew nuts and mix well for another 2 minutes and switch off.

Your delicious Okkarai is ready to be served. 

Okkarai

Happy Cooking !

With love,

Masterchefmom





Saturday, June 3, 2017

Urulai Kizhangu Chops | Potato Chops for Tiffin | Gluten Free and Vegan Recipe

Urulai Kizhangu Chops


Hi Supermoms,

Sambar and Chutney are the most popular side dishes for dosai . But making the same combination all the time might be boring. Today, I am going to share a very tasty side dish with you all. It is quick to make but is an ultimate combination for dosai , poori or chapathis. 

Without further delay, let us go to the recipe. 



Urulai Kizhangu Chops :

Preparation time : 10 minutes
Cooking time : 25 minutes
Serves : 4-6 
1 cup = 250 ml cup

Ingredients :

4 potatoes ( halved and boiled along with 1/4 teaspoon turmeric powder)
3 tomatoes( finely chopped)
1 onion ( sliced thinly)
2-3 green chillies
1/2 inch ginger ( optional)
2 garlic pods ( grated, optional)
salt to taste

Spice powders:

1/8 teaspoon turmeric powder
1 teaspoon Kashmiri chilli powder ( Chef tip : You can even add Pav Bhaji masala)

For tempering :

2 teaspoons sesame oil
1 teaspoon mustard seeds
1 sprig curry leaves ( roughly torn)

For garnish :

handful coriander leaves ( finely chopped)

Method:

1. Crumble the boiled potatoes and set them aside.
2. Heat a kadai/wok with oil and temper.
3. Once tempered add the spice powders in oil and mix over low flame for 10 seconds.
Chef tip : Do not burn the spice powders.
4. Now, add the green chillies, garlic and ginger ( if adding), salt and onions.
5. Once the onions turn translucent add the tomatoes and cook covered over low flame for 5-6 minutes or till the time oil separates on the sides of the kadai.

6. Add 2 cups of water to this mixture and let it come to a boil.

7. Once it starts boiling add the crumbled potatoes , mix well and cook covered for another 5-6 minutes. 

Chef tip : A few large chunks of potatoes really add to the taste of the dish. 



8. Switch off and garnish .



Your steaming hot , juicy and delicious Urulai Kizhangu Chops is ready to be served along with your tiffin. I served it along with dosai and it was simply delicious. 

Urulai Kizhangu Chops

Happy Cooking !

With love,

Masterchefmom









Thursday, June 1, 2017

Tomato Omelette| Vegetarian Omelette Recipe | Instant Dosai Recipe | Gluten Free and Vegan Recipe

Tomato Omelette

Hi Supermoms,

I know that the minute you hear the word 'Omelette' you are thinking of eggs. But this is a vegetarian Omelette made using chickpea flour/besan /kadalai maavu and tomatoes. It is an instant dosai recipe and is so handy on days you need to whip up something really fast. Also , it is a protein rich and healthy recipe . There are many hotels/restaurants in South India serving this tomato Omelette.  You can also add finely chopped onions, carrots, bell peppers or other vegetables of your choice.

Do add chopped tomatoes to the batter to give that special tomato texture to the omelette. A quick, simple and nutritious recipe that can be made within minutes.

Tomato Omelette:

Preparation time : 10 minutes
Cooking time : 15 minutes
Serves : 2-3
1 cup = 250 ml cup

Ingredients :

Grind together :

2 tomatoes
1/2 cup besan/chickpea flour
1/4 cup rice flour
1/2 cup water ( adjust)
pinch of asafoetida
salt to taste

Vegetable additions :

2 green chillies ( finely chopped)
1/2 inch ginger ( grated)
1 tomato ( finely chopped)
handful of mint leaves ( finely chopped)
oil ( for greasing)

Method :

1. In the jar of a mixer, add all the ingredients given for grinding and grind to a smooth- thick  batter adding water .
2. Add salt and other chopped vegetables to the batter and allow it to rest for 10 minutes. 
3. Your Tomato Omelette batter is ready.


4. Heat a greased tava and when the tava is hot pour a ladle of batter and spread like regular dosai .
Chef tip : You can also make Uthappam without spreading the batter much. 
5. Drizzle oil on the sides and cook on both sides.
6. Repeat this process for the remaining batter .

Your delicious Tomato Omelette is ready to be served along with your choice of chutneys or pickle.  I served it along with Godhumai Rava Upma , pickle and curd. It was a complete meal by itself. Yummy !

Tomato Omelette

Happy Cooking !

With love,

Masterchefmom






Wednesday, May 31, 2017

North Arcot Style Vegetable Kurma | Home Style Vegetable Kurma Recipe | Gluten Free and Vegan Recipe

North Arcot Style Vegetable Kurma


Hi Supermoms,

It is always a pleasure to share an in - house  recipe with you all . In Olden  days, going to a restaurant is a luxury. Chapathi with a Vegetable Kurma, Bombay Chutney and Dal  is a delicacy that will be made during weekends. It tastes great even without onion, garlic and ginger. I remember the days I used to look forward to my grand mom and amma making Poori  or Chapathi and Vegetable Kurma. 

Today I am sharing this  homestyle Vegetable Kurma recipe. A quick and easy recipe that is a wonderful side dish for poori and chapathi. 



North Arcot Style Vegetable Kurma:

Preparation time : 20 minutes
Cooking time : 25 minutes
Serves : 4-6 
1 cup = 250 ml cup

Ingredients :


2 cups mixed vegetables ( finely chopped)( I used carrots, potato, cucumber, peas)
1/4 cup moong dal/husked and split green gram
1/4 teaspoon turmeric powder
1 onion ( thinly sliced, optional)
1 tomato ( finely chopped)
salt to taste

For the masala :

1/2 cup fresh coconut ( chopped)
1 teaspoon poppy seeds ( soak in water for 15 minutes)
10 cashew nuts 
2 teaspoons sambar powder (adjust according to spice levels)

For tempering :

2 teaspoons coconut oil
1 teaspoon mustard seeds
1 sprig curry leaves
pinch of asafoetida

For garnish :

finely chopped pudina /mint leaves or coriander leaves

Method :

1. Boil the vegetables and moong dal with required amount of water and salt. 

Chef tip : You can cook in open pot or pressure cook. You can pressure cook upto 3 whistles and switch off.

2. Grind the ingredients given under ' for the masala' to a fine paste adding little water while grinding.


3. Heat a pan with oil and temper with ingredients given for the same.
4. Add the onions and tomato and fry for 1 minute over low flame.

Chef tip : Add pinch of salt while frying. 
5. Now add the ground paste and 1/2 cup of water.

6. Let the mixture boil for 5 minutes over medium flame.
7. Now add the boiled vegetables and dal mixture.

8. Let it simmer for 5-7 minutes.
Chef tip : Adjust salt and water quantity according to taste.
9. Switch off and garnish.

Your simple and delicious North Arcot Style Kurma is ready to be served along with your tiffin. Though I served it along with dosai , I highly recommend you to serve it along with hot chapathi or Poori to really enjoy this Kurma.


Happy Cooking !

With love,

Masterchefmom












Javvarisi Dosai | Sabudana Dosai | Sago Dosai | Savoury Gluten Free Pancakes from South India

Sabudana Dosai

Hi Supermoms,

Sabudana/Javvarisi/Tapioca pearls has so many health benefits. Sabudana Vadai , Sabudana Payasam and Sabudana Khichdi are quite popular. I have earlier shared Sabudana Paratha recipe. Today I am going to share Sabudana Dosai recipe. It is quite easy to prepare and gives a great variety to your tiffin. 

I have added onions and green chillies to the batter, but you can add vegetables of your choice and make it more appealing. 

Sabudana Dosai


Javvarisi Dosai | Sabudana Dosai:

Preparation time : 6-7 hours
Cooking time : 20 minutes
Serves : 4
1 cup = 250 ml cup 

Ingredients :

1/2 cup sabudana /tapioca pearls/javvarisi
1/2 cup boiled rice /puzhungal arisi ( not the idli rice)
1 tablespoon urad dal/ husked and split black gram
2 cups buttermilk 
salt to taste
sesame oil ( to grease)

For tempering :

2 teaspoons sesame oil
1 teaspoon mustard seeds
1/2 teaspoon cumin seeds
1/2 teaspoon channa dal/bengal gram
1/2 teaspoon urad dal 

Other ingredients :

1 onion ( finely chopped)
2-3 green chillies ( finely chopped)
handful of cilantro/coriander leaves ( finely chopped)
a sprig of curry leaves 

Method :

1. Wash and soak sabudana in buttermilk for 3 hours.
2. Add urad dal and rice in a vessel, wash and soak them in water for 3 hours.
3. After the soaking time, grind them , mix well and allow it to rest for 4-5 hours . 
Chef tip : You can allow it to ferment overnight .

4. Heat a small pan/ kadai with oil , temper with ingredients given under 'For tempering'..
5. Add the finely chopped green chillies, onion , pinch of salt and fry till the onions turn translucent.
6. Switch off . 
7. Add curry leaves, cilantro to the batter and add the onion mixture.
8. Your batter is ready.

9. Heat a greased tava and make dosai like regular dosai.


Chef tip : You can use a small pan to make uniform size dosai. 
10. Flip and cook on the other side.
11. repeat the same process for the remaining batter.

Your delicious Javvarisi dosai is ready. You can serve it along with your choice of chutneys or sambar. I served it along with  North Arcot Style Vegetable Kurma . This dosai is best enjoyed when eaten hot off the tava. 

Sabudana Dosai


Happy Cooking !

With love,

Masterchefmom









Tuesday, May 30, 2017

Mallika - e- Mousse | Mango Mousse | Layered Mango Mousse Recipe


 Mango Mousse


Hi Supermoms,


Season of the King of fruits is here. It is probably the only fruit with so many different varieties. One of the excitement in this season is to taste a rare variety of mango , with an exotic name -Mallika. Do you know that it was the first mango to be developed by breeding? 

Coming to the recipe, this Mousse is a quick one with just few ingredients. You can use fresh cream or whipping cream. I tried the Mousse with both the creams and except for the texture, the taste is the same. I had glucose biscuits at home , so used them to layer the mousse. But , you can also use crumbled cake to layer them. 

Though I have used Mallika Mangoes for this dessert, you can use any fibre less mango variety. You can layer and arrange the dessert for a party or gathering in advance. Simple, yet so tasty . 


Mallika - e- Mousse | Mango Mousse:

Preparation time : 10 minutes
Serves : 4-6
1 cup = 250 ml cup
Special Vessel/containers : 6 glasses

Ingredients :

3 Mallika Mangoes ( pureed )
200 ml whipping cream
15-20 glucose biscuits
2 cardamoms ( powdered)
1/2 cup powdered sugar 

For garnish :

10-15 pistachios ( slivered)
1/2 cup mangoes ( peeled and chopped)


Method :

  1. Add the sugar and cream in a bowl.
  2. Using an electric beater , beat them to a creamy consistency and set it aside. Chef tip : You can also use a hand whisk. Using the electric beater gives it a thicker consistency. 
  3. Roughly crumble the glucose biscuits.
  4. Add the powdered cardamom with mango puree . 
  5. Start layering the mousse in a glass with 2-3 spoons of mango puree , followed by crumbled biscuits and then with the prepared sugar and cream mixture.
  6. Repeat the layers till 3/4th of the glass .
  7. Garnish with chopped mango pieces and pistachios.
  8. Refrigerate for at least  30 minutes and enjoy. 
 Mango Mousse

Happy Cooking !

With love,

Masterchefmom





Monday, May 29, 2017

Madurai Special Karupatti Appam | Palm Jaggery Crepes | Karupatti Dosai | Traditional Recipe From Tamil Nadu



Karupatti Appam

Hi Supermoms,

Karupatti is a type of jaggery that is obtained from Palm trees. It is a healthy sugar full of nutrition. Rich in iron and calcium and so many other health benefits, it is wise to use Karupatti instead of refined sugar . It is harder in texture and darker in colour when compared to jaggery. But you can powder them , filter them and use in all your sweet dishes. Karupatti is good for digestion too.

Today's recipe is a traditional one that is quite popular in Madurai District of Tamil Nadu. It is called 'Karupatti Appam'. You can use the Appachatti to make this sweet appam. If you do not have the appachatti, make them as regular dosai and they taste equally yummy. Fresh homemade butter is a great accompaniment to this appam. 

Madurai Special Karupatti Appam:

Preparation time : 8-12 hours ( fermentation)
Cooking time : 20 minutes
Serves : 10
1 cup = 250 ml cup 

Ingredients :

4 cups boiled rice ( regular boiled rice , not idli rice)
1 cup urad dal/ split and husked black gram
1 cup karupatti/palm jaggery ( powdered)
1/2 cup fresh coconut ( grated)
2 cardamoms ( powdered)
oil ( to grease)
salt ( to taste)


Method :

1. Wash and soak rice and urad dal separately for 4 hours.
2. Grind them to a smooth batter and then mix them well along with salt .
3. Allow the batter to ferment for 6-8 hours or over night.
4. Add the powdered karupatti to 1/2 cup water and bring it to a boil. 
5. Filter and impurities and allow it to cool completely.

6. Add this mixture to the fermented batter.


7. Add the grated coconut and cardamom powder to the batter and mix well.
Chef tip : You can also grind the coconut .
8. Heat a greased appachatti and pour a ladleful of batter and holding the handle, spread the batter on the sides , just like regular appam.

video
9. Close and cook for 2-3 minutes. 
10. Remove the appam and repeat the same procedure for the remaining batter.

video
Alternatively, you can make Karupatti Dosai with the same batter . 

Delicious Karupatti Appam is ready to be served. 

Madurai Special Karupatti Appam

Happy Cooking !

With love,

Masterchefmom








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