Kudhiraivali payasam/ Banyard millet kheer

I have tasted sweet pongal with millet varieties often which made me to try a payasam with millets. Before trying this recipe i made payasam with foxtail millet / thinai. I would say kudhiraivali payasam tastes the best. And its largely because of the chewy nature of  kudhiraivali/ banyard millet.

 I have added only jaggery in this payasam which tastes just right and it also brings a bright colour. When i tasted the payasam at the end, i dint find the need to add even a little bit of sugar. It also has moong dal that makes it creamier and more healthier.. Do try this recipe when you want to have some guilt free dessert post meal.   

               

Recipe cuisine : Indian               Prep time : 5 minutes

Cooking time : 20 minutes         Serves : 6 to 8

What you will need:

• Banyard millet / Kudhiraivali - 3/4 cup
• Moon dal - 1/3 cup
• Jaggery - 1 to 1.5 cups 
• Cashews - 6 to 7 (broken)
• Raisins - 8 to 10
• Cardamom powder - a pinch
• Ghee- 1 tsp

How to :  

1. Add ghee in a small pan. Add broken cashews. Fry till they reach golden colour . Swiftly collect them in a bowl. Add rasisins immediately and remove once they fluff up. Rinse and Wash moong dal twice in ruuning water . Add it to a pressure cooker.                                                                                                                                                                                                                                                                                                                      
2. Cook the dal with 1 cup water for 3 to 4 whistles. Once the pressure releases , open the cooker and mash the dal well and collect it in a bowl. To the same cooker , add kudhiraivali/ banyard millet , rinse and wash well and add 3 cups of water and cook it for 5 to 6 whistles.                     
       
                                                                                                                                      
3.       Once the pressure releases, open the cooker and mash it well add the dal to it and add 1/2 cup of water. Let it cook for 1 to 2 mins. Mix well so that there are no lumps.                                                                                                                                                  
   
                                
                   
4. Add the grated or shaved or powdered jaggery. Mix well and close with lid. Let it cook  for 5- 7 mins. Add big pinch of cardamom powder , fried cashews and raisins. At this stage, add more jaggery if you want and let it cook for 2 mins or till it reaches payasm consistency and switch off.                                                                            
   
                                                                                                                                         
   
                                 

Have this yummy and healthy payasam along with a meal or as such.

Note: 

• Mash the dal and kudhiraivali well before mixing both , otherwise it will form lumps
• Payasam tends to get hard as it becomes cold.  So, add milk and heat it before you serve.

Gongura Thokku

I recently tried this thokku with gongura/ sorrel leaves which has become a house favourite. My grandma who doesnt have pickle or thokku liked it so much and asked me to make it again. That means this recipe is a winner. 

We at home have had this one with pongal, rice, chapathi , upma, idli , dosa and also bread.  You name a dish and this thokku goes well with it. Since we decided to reduce rice in our diet, we often make Thinai pongal, Oats kichdi , Multigrain chapathi and Varagu Kanji.

 So Gongura thokku is a constant at our home now. Every batch of this thokku I make gets over soon as we have it for every meal. That's how much we love this tangy and spicy thokku. Do try this recipe and it will become a constant at your home too.

What you will need:

• Gongura leaves- 2 medium sized bunches
• Shallots- 15
• Garlic- 12 cloves
• Red chilli- 3
• Green chilli- 2
• Corinader powder- 1/2 tbsp
• Fenugreek powder- 1/4 tsp
• Oil- 2tbsp
• Salt - as needed
• Mustard seeds- 1/2 tsp

How to: 

1. Finely chop 5 shallots and 5 garlic cloves. Wash the leaves in water. Pat it dry in a kitchen towel. Add 1/2 tbsp of oil in a kadai. Add the leaves and saute it for 5-7 mins in medium flame. Let it cool down.

 

2. Add 1/2 tbsp of oil. Add 7 garlic cloves. SAute for 2 mins. Add 10 shallots, 3 red chillies, 2 green chillies. Saute for 2-3 mins. Cool down. Transfer to a mixie jar and coarsely grind it and add sauted gongura leaves. Grind into a fine paste. Add very little water if needed.

 

3. Add 1 tbsp of oil in a kadai. Add mustard seeds. Let it splutter. Add finely chopped garlic and shallots. Saute for 2 - 3 mins. Add ground paste. Mix well.

 

4. Add coriander powder, fenugreek powder and salt. Mix well and let it cook covered with lid for   5- 7 mins or till it reaches thokku consistency.

 

The ultimately delicious gongura thokku is ready . Store it an airtight container and you can refrigearate for 3- 5 days. Always use a clean dry spoon.

P.S: 

• Pat dry the leaves well before cooking as it increases the shelf life.
• You can use more oil  when you want to use it for longer.

Babycorn Capsicum Stir-fry

Been away from blogging for a while. Insipte of the busy schedule with the little one at home, I made up my mind to post today. I happened to get a fresh batch of babycorn from our farm. The first half of the batch went into making Babycorn peas masala. I was thinking of different recipes to try with the rest of the batch.  This is a simple stir fry recipe I came up with which is mildly spiced.

20 minutes of your time and some basic ingredients from your kitchen will get you to this simple but delicious recipe.

What you will need:

Serves: 2

Cooking Time: 20 minutes

• Babycorn - 8
• Capsicum- 1
• Onion- 1
• Cumin seeds- 1/2 tsp
• Red chilli powder- 1 tsp
• Fennel powder- 1/4 tsp
• Garam masala powder- 1/4 tsp
• Salt- as needed
• Oil- 2tsp

How to:

1. Slice babycorn and capsicum into 1 inch thin strips. Slice onions lengthwise. Heat oil in a pan. Add cumin seeds. Let it splutter. Add onion. Saute for two mins. Add capsicum. Saute for two mins.
   
2. Add babycorn. Add red chilli powder, fennel powder and salt. Mix well and let it cook in oil for 5 mins.

3. Add two handfuls of water and cover and cook for 5 mins. Don't forget to stir in between. Add garam masala powder. Mix well and cook for two mins and switch off.

You can serve this as a starter or as a side with rotis or rice.

P.S :

• You can add amchur powder for a tangy taste.
• You can add paneer in the same recipe or replace babycorn with paneer.

Mutton Chukka

Mutton Chukka is my dad's favourite mutton dish. He never fails to order this whenever we dine out. Boiled mutton pieces are roasted in oil along with whole spices till it gets dried. This is one of the  easiest recipes that you can make with mutton. 

What you will need:

• Mutton- 1/2 kg
• Ginger garlic paste- 1 tbsp
• Coriander powder- 1 tbsp
• Red chilli powder- 1 tbsp
• Turmeric powder- 1/4 tsp
• Shallots- 15
• Garlic- 7 to 10
• Red chillies- 2
• Curry leaves- a sprig
• Ginger- half inch piece chopped finely
• Pepper powder- 1 tsp
• Roasted gram dal powder/ pottukadalai podi- 1 tbsp
• Water- 1 cup
• Oil- 2 tbsp
• Salt - as needed

To temper:

• Fennel seeds- 1 tsp
• Cinnamon- two 1 inch pieces
• Cloves- 3

How To:

1. Clean the mutton pieces. Wash them well under running water. Take them in a pressure cooker. Add red chilli powder, coriander powder , ginger-garlic paste, turmeric powder and a cup of water. Pressure cook it for 10 whistles or untill soft.

 

2. Heat oil in a kadai. Add fennel seeds, when they splutter, add cinnamon and cloves. Add shallots, garlic, red chillies, ginger and curry leaves one by one. Let it fry for two mins.

 

3. Add the cooked mutton to the kadai along with water in which it is cooked. Add salt. Let it cook untill water gets absorbed by the mutton pieces to a certain extent and add pepper powder.

 

4. When the water is absorbed well, add pottukadalai podi in a sprinkled manner. Let it simmer till sukka becomes dry and add coriander leaves and switch off.

 

Mutton chukka is a great dish to have it as such or with biriyanis, rasam rice and curd rice.

P.S:

• Adding pottukadalai powder is optional but I recommend it as it brings out  good taste.
• This is a dry dish and serves well as a starter.