Posted in food as therapy..., Welcome to my blog!

Mixed Millet Idli & Dosa

Mixed Millet Idli & Dosa

Ingredients for batter :

Varagu (Kodo Millet) (Kodra) – 1 cup

Kudiraivali (Barnyard Millet) (Jhangora) – 1 cup

Saamai (Little Millet) (Kutki) – 1 cup

Quinoa (Seemai Thinai) – 1/4 cup

Thinai (Foxtail Millet) (Kangni) – 1/2 cup

Kambu (Pearl Millet) (Bajra) -1/2 cup

Cholam (Sorghum) (Jowar) – 1/4 cup

Urad Dal – 1 and 1/4 cups to be soaked with 1 tsp Fenugreek (Methi) (Vendhayam) seeds.

Salt to taste (Pink Himalayan Rock/Crystal salt used)

Water for grinding

All millets used in this recipe are organic. Only Urad dal is not certified organic. All these listed millets are also native to India except for Quinoa. Before rice and wheat consumption became fashionable this century, our forefathers mostly ate millet three times a day. Even now, villagers in India have millets for main course. Ragi Mudde is popular in Karnataka and Tamil Nadu peasants have Kezhvaragu koozh for breakfast.

I left out Ragi/Kezhvaragu (Finger Millet) (Mandua in Hindi) because, mostly in roti flour I mix Ragi flour 1 tsp and flax seed powder 1/2 tsp. Moreover, Ragi will make Idli appear very darker. Consistency also may not be upto mark on grinding the batter. May be a handful can be added.

How to grind the batter?

Mix all millets together and rinse clean. Leave standing water for soaking overnight. (Eight hour soaking recommended)

Soak urad dal and methi seeds together.

Grind to buttery consistency the urad dal first.

Grind to coarse consistence, the mixed millets. Little millets may remain unground, but it is fine.

Pour the mixed millet batter on top of ground urad dal and stir well. You can salt at this stage.

Keep aside. No need to add baking or cooking soda or yeast.

Batter will ferment and raise well on its own just like regular Idli/dosa batter in a couple of hours (or more).

Refrigerate and make Idli/Dosa like regular Idli/Dosa.

Millets are rich in vitamins and minerals. Totally gluten-free and are slow to digest. Therefore ideal for the diabetic or pre-diabetic. However, Millets may be consumed with caution in case of thyroid malfunction. Perfect weight-loss diet.

Power breakfast to kickstart your day with! Sumptuous, nutritious, filling, lighter at the same time. Soft, fluffy, melting in mouth. Best served with Mint-Coriander (Pudina-Dhaniya) Coconut Chutney and Lentil Sambhar and Urad Dal Vada.

Posted in food as therapy...

Murungai Keerai Pirattal (Moringa Leaf Curry)

This is very basic, still I thought this must have a spot in my blog.

Murungai or Moringa is poor man’s vegetable in south India. Moringa is our native tree. Lower middle class homes have the tree almost always in their backyard or frontyard. Hence there is an abundance of murungakai (Moringa veg) and murungai keerai (moringa leaf) supply anyday in local markets.

In my case, my street has many homes with Mururgai tree so i get both Murungai keerai and Murungai kai free most of the times.

Moringa is also considered auspicious vegetable! No wedding feast without Murungaikai sambar.

Murungai health properties are well documented. Besides being a terrific immunity booster, the murungai family is rich in essential nutrition that keeps cancer away. Cheap and best, Murungai is naturally an integral part of south Indian cooking. Kirumi nashini (germ killer).

My interest in Moringa grew manifold when I started noticing Moringa based beauty products in Bodyshop in Doha. Ever since, of course, I started including Moringa more into my food routine. (As we Indians continue to sleep, many of our traditional medicinal recipes are being patented for profit in the west).

Although many of us have Murungai sambhar and Murungai poriyal pretty often, not everyone has an appetite for Murungai Keerai. However, it is mainstay of my kitchen always.

For Murungai Keerai Pirattal, I took a big bunch of Murungai branch leaves that my housemaid plucked for free (!) from a neighbour’s tree!!!

Here are the ingredients:

Murungai Keerai bunch

Onion medium -1

Garlic – a few pods

Dry Red chili – 2 or 3

Coconut scraped – 1 or 2 tbsp (optional)

Peppercorn – 1/2 tsp

Salt to taste (used Himalayan Pink Rock/Crystal salt)

Water a little (optional)

Oil for tempering: I use either Gingely oil or Coconut oil both coldpressed 2 tsp

For tempering: 1 tsp mustard seeds, 1 tsp broken or whole urad dal

Method:

Pluck the Murungai or Moringa leaves carefully from the stems. Rinse in running water and keep aside.

Grate onion fine

Crush the garlic. I use a stone pound (what we call ‘ammi’ in Tamil)

Break the dry red chili and de-seed.

Crush the pepper corn. You can do this while crushing the garlic.

Heat the oil in a kadai (I use either cast iron kadai or clay kadai only)

When the oil is about to smoke, temper with mustard seeds and urad dal and dry red chili.

When the seeds splutter, add the onion and saute to golden brown.

Add next the crushed garlic-pepper corn.

Finally add the rinsed moringa leaves.

Add little water but mostly not needed.

Cover and cook to a crispy tender. Won’t take more than a few minutes. Under 10 min precisely.

When the murunga keerai has no more water retention, add the grated coconut.

Salt to taste.

Stir well and switch off fire.

Result: the Murugai Kai Keerai Pirattal (pic) which can be had as a subji or be mixed with rice for main course. Serve with a tsp on ghee with rice.

A must for teenage children. Moringa is a staple vegetable in our families always. But of late, our traditional vegetables and greens are hardly appreciated by the younger generation. Today we see many women in twenties with ovarian cysts etc. Infertility is on rise. Moringa is one tree that is truly organic because, it grows right in your backyard. It is pesticide and chemical fertilizer free. One good reason to make Murugai keerai and Murungai Kai poriyal/sambar a compulsory part of your weekly diet. Moringa or the Murungai family is credited with natural fertility properties and other medicinal values as per Ayurveda. It is not without a reason that our families have traditionally made Murungai a vital part of our everyday menu.

So is Murungai Keerai yummy? Not sure about that! Mostly it is acquired taste for us hahaha! But today’s Murungai Keerai Poriyal was too good which is the reason I am posting it here in my blog.

PS: Btw I just loved the subtle fragrance of Moringa moisturizer in Bodyshop !!! Was like none other! So original! I can’t believe the MNCs took the Moringa out of India to make cosmetics from face creams to perfumes!

Posted in food as therapy..., Food Porn

what’s cookin’ : straight from my tawa and kadai

I stopped posting recipes long back because, (1) am not a foodie (2) not a gourmet cook (3) just a regular everyday housewife left with no option than cooking (4) mine is literally hole-in-the-wall 9×6 tiniest minutest kitchen (5) don’t find cooking captivating though cathartic at times like writing this blog (6) prefer eating out during weekends (7) jelebis and halwas and laddoos and murukkus are best at Grand Sweets and Shree Mithai hahaha !!! so why give them competition !!!

Even so, decided to add one or two authentic recipes here that i have perfected on improvisations over traditional methods …. No new found passion for cooking. There are many many more with such a crushing devotion and interest in cooking. Mine is average/normal fare as i said sans any frill – just the mundane run-of-the-mill stuff minus the paraphernalia such as window dressings like presentation while serving, topping etc., etc., displaying your cutlery and table/dining ware that you hardly use otherwise (only guests are lucky in our homes to sample our precious dinnerware!!!)

Food for me must be sumptuous, nutritious and delicious at the same time. I don’t believe in dieting. Eat heartily until you burp. Then work out. That’s my fitness mantra.

Will try to pull up a few old ones too from a previous blog.