Lemon Poha / Lemon Aval

Aval is my favorite in any form. Most of the Lazy day's breakfast / evening snack will be based on Aval / Poha only. It is so simple to make in minutes. Last weekend I prepared Lemon Poha for breakfast and my kid loved it. It was finished just in minutes.

So thought of sharing this simple recipe here.

Ingredients:

Aval / Poha - 2 cups
Lemon - Half of medium size
Red chili - 1 (increase if you prefer spicy)
Mustard seeds - 1/2 tsp
Urad dal - 1/2 tsp
Peanuts - 1 tbsp (optional)
turmeric - 1/8 tsp
salt- as per taste
Curry leaves - a sprig
Oil -1 tbsp

Preparation:

1. Clean and wash Aval in colander with running tap water for 45 sec to 1min.
2. drain water and keep it aside.
3.Heat oil in a kadai /pan and add Peanuts and saute until they turn light brown. Then add mustard seeds, urad dal, red chili, curry leaves one by one.
4.saute for  a min, (dont let the ingredients burn) and add turmeric powder and little salt. Give a quick stir and switch off the flame.
5. Now add lemon juice from half a lemon.
6.Add the washed Aval and stir well.
7. Now switch on the stove and stir for a minute. (Just the aval should become hot) Do not cook for more time. Adjust salt by tasting now.

Notes:
1. If the Aval is not tangy add another tsp of lemon juice.
The lemon which i used was Juicy and medium tangy.
2.Turmeric tends to burn quickly,so add the turmeric in hot oil, stir quickly and switch off the flame.
3. It is important to on the flame and stir for a minute at last / until the poha is hot, otherwise, the poha will be raw in taste and smell.
4. If you cook more time after adding lemon, it will turn little bitter.
5.Salt and lemon can be added anytime even after cooking so adjust if needed.

Spinach Bread Toast

It is one of the healthiest as well as easiest breakfast to make. I used to make spinach omelettes in a similar process. This time i made bread toast which also came out well.

I used to prepare spinach masala and store it in refrigerator. So whenever needed i used to add eggs and make omelettes or bread toasts.

Preparation:

for spinach masala:

Spinach - 1 bunch
onion - 1 medium (finely chopped)
tomato - 1 small (remove the seeds and chop finely)
Green chilies - 2 (finely chopped) or red chili powder - 1/2 tsp
Coriander powder - 1/2 tsp
turmeric powder - a pinch
Pepper powder - a pinch
salt - as per taste
Oil - 2-3 tsp

for toast
Bread slices - 4 - 6
Eggs - 2
Milk- 1 tbsp
Ghee / cooking oil - 2 tsp

Preparation:

1. Clean spinach leaves and drain water completely.
2. In a pan heat oil and saute green chili and onion until it turns transparent.
3. Then add tomato and saute until they turn soft.
4. Add turmeric, coriander powder, salt, chili powder(avoid/adjust the quantity if green chilies are used) and saute until the raw smell leaves,
5. Now add the chopped spinach and cook until the masala mix together and excess water is observed.

Pepper powder can be added at last or while making omelettes.

To prepare toast:

1. Keep the bread slices ready to use.
2. In a bowl beat eggs, add required amount of spinach masala and mix well.
(for 2 eggs i prefer to add 3-4 tbsp of masala, but add as per your preference )
3. Heat  pan, and drizzle few drops of oil or ghee
4. Gently dip the bread slice in the beaten egg bowl on both sides and toast it in pan.
5. Make sure to flip both sides and cook well.

Notes:
1. Using this spinach masala, you can prepare omelettes, just by adding eggs to it.
2. It can be added with dosa batter and you can prepare yummy and healthy spinach dosa.
3. Not sure about idlies, will test and update ;)
4. This masala mix can be prepared and stored in refrigerator for few days, to make the breakfast, quick as well as healthy.

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Ven Pongal

Ven Pongal- Before my marriage, I never thought it will become a mandatory menu at my home. My husband's all time favorite. When my in laws told, "he will not complaint, even if you prepare this all seven days a week" I really did not believe... But now I have to. Ven pongal is a mandatory menu for our Friday dinner. If time permits even vadai will accompany us... Until my marriage i was not a big fan of Ven-pongal, It was just another dish for me. Now being a Pongal lover's wife, had to learn and cook the variations of pongal recipes and slowly I too started loving it.
As This year, his birthday was on Friday,even  Pineapple kesari and Vadai also accompanied us for dinner along with the pongal treat.

There are few more methods to make ven pongal and today i am going to share the one, which is my version. I will later post the other variations too.

Ingredients:

Rice and Moong dal: 2:1 ratio (I used 2/3 cups of rice and 1/3 of dal)
Whole pepper - 1 tea spoon
Cumin seeds - 2 tea spoon
ginger - 1 inch piece (finely chopped)
curry leaves- 2 sprigs
Cashews- few
Ghee - 2 tea spoons
Cooking oil - 3 tea spoons (or you can use ghee instead of oil)
Turmeric - a small pinch (optional)
Salt- as per taste
Water- three times the rice and dal quantity.

Preparation:

1. Wash rice and moong dal and keep aside.
2. Heat oil in a pressure cooker,  and add whole pepper, jeera chopped ginger and curry leaves one by one, and saute for a minute.
3. Then Add the washed moong dal .rice,turmeric powder and fry for a minute or two.
4. Add three times of Rice and Dal quantity of cups (I added three cups), and salt as required.
5. cook it for 3-4 whistles.
6.When the pressure leaves, Fry cashews in another pan with 2 tea spoons of ghee and add it to pongal along with ghee.
7. Mix well and serve hot with Sambar, coconut Chutney and Vadai.

Notes:
1. The measurement of water given in the recipe gives a little dry consistency. As My husband does not like a mashed/watery one, I use this quantity of water. For Mashed consistency, Add 4 times the rice and dal quantity.
2. I prefer less oil and less ghee in my recipes, if you like, add few more tea spoons of ghee or oil.
3.Normally my rice needs 2 times the of water to cook, so for pongal i added 3. You can adjust accordingly.

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Potato Masala / Poori Masala - without using Gram flour

Can anything else be the best side dish for Poori other than Potato Masala?
Poori Kilangu would be one of the favorite food to order even in the restaurants for breakfast or dinner. As it is an oily food, we dont make it often. But at least monthly once, this yummy poori and potato masala will occupy our plates.
This is an easy and quick side dish. I normally used to boil the potatoes little advanced or along with Rice in afternoon in the same cooker. So it will take just few minutes to prepare this side dish. This is the version which we normally make at our home. I normally do not add gram flour in it. But it can be added to have consistency.

Ingredients:

Potatoes - 2-3 large (Boiled and Peeled)
Onion - 1 medium (thinly sliced)
Green chili - 1 or 2 (depends on your spice level increase or decrease)
Ginger - 1/2 inch piece (finely chopped)
Tomato - 2 table spoons (finely chopped) (optional)
Turmeric - a large pinch
Channa dal - 1 table spoon
mustard seeds-1/2 tea spoon
Urad dal - 1/2 tea spoon
Oil - To temper and saute
curry leaves - a few
Coriander leaves - a few

Preparation:
1. In a pan heat oil and add the Channa dal and fry.
2. When they are turning slight brown, add the mustard seeds and urad dal to it and fry until the dal turn a mild brown and fried well.
3.Add chopped ginger and curry leaves and saute well.
4. After a minute, add the cut green chilies and the sliced Onions to it and saute until the onions are transparent.Then add the tomato and saute well
5. Add a cup of water, and a pinch of turmeric, salt to taste to it and let it boil until the onions are cooked soft.
6. Now cut the potatoes and keep ready. Take about half a large potato and mash with hands nicely and make it like a paste.
7. When the raw smell of turmeric leaves, and the onions are soft,  add the cubed potatoes, mashed potatoes to it and mix.
8. let them cook for a while, and make sure it has sufficient water to cook.(If not add some boiling water)
9. Just add some chopped coriander leaves and switch off the flame

Now enjoy with the puffy poories.

Rava Idly

Rava Idly is one of the easiest dinner for me to make.When i am running short of idly or dosa batter, the dish immediately comes in mind is Rava Idly. I used to always stock MTR rava idly mix at home. When I came across this rava idly recipe from Raks Kitchen, I thought of giving a try, and it came out well. So stopped buying the instant one, and started making my own rava idlies. Any my family loves it, I too have the satisfaction of making my own preparation.

I just followed the measurement of the main ingredients from Raks Kitchen with little modification with the process for my comfort.

Ingredients:

Rava / sooji - 1 cup
Curd - 1/2 cup
Eno Fruit salt- 1 tea spoon
water - as required to get the idly batter consistency
Salt - as per taste

To Temper:
Mustard seeds - 1 tea spoon
Urad dal - 2 tea spoons
Channa dal- 1/4 cup
Cashews- 2 tea spoons (broken/chopped)
Curry leaves - 1 sprig (finely chopped)
Oil - 3 tea spoons

Preparation:
1. In a pan, heat three tea spoons of oil and add mustard seeds, channa dal, and urad dal one by one. Saute well.
2.When the channa dal is almost roasted well, add chopped cashews, and curry leaves and saute well.
3.Then Add Rava and Roast for 10 -15 minutes in medium flame.

4. Then let it cool to room temperature, and add half cup of curd and required salt, mix well
5. Keep it aside for 3-5 minutes
6. Then add required water to get the idly batter consistency. (add water little by little)

7. grease the idly molds, and heat water in idly pot and keep ready.
8.Add a tea spoon of fruit salt and stir well. immediately pour the batter in molds and cook for 15 minutes.
9. Insert a toothpick or fork to check whether it is coming out clean.or cook for another 5 more minutes.

10. Serve with your favorite chutney or podi.

Notes:
1. I have not added the chopped green chilies and ginger as I had to feed this to my daughter also. If your kids can eat spicy food, you can add a chopped chili and ginger while tempering.
2. Adding one or two table spoons of grated carrot and green peas will give a great look and it will become a healthy food also

Sending this recipe to,

South Indian cooking hosted by Nandoos Kitchen and organized by Anu

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Fruit Sandwich

Why always a veg sandwich? why not a fruit sandwich? I invented this some years back (for me it was new..)

Initially I did this only with the fruits and butter. And this time I added some chocolate syrup just to attract my daughter..

It will be an easy to make healthy breakfast / snack. 

Ingredients:

Bread Slices - 4 

Your favorite varieties of fruits - any 2 to 3 varieties

Butter - 2 tea spoon (at room temperature) 

chocolate syrup - 1 tea spoon (optional)

Preparation:

1. Make thin slices of fruits, If using grape cut it to half, pomegranate seeds use as it is  

2.Apply butter on the bread slices

3. Place the fruit slices as  two or three layers.

4. spread some chocolate syrup(optional) and cover the this with other butter spread bread slice.

Ready to serve.

Notes:

I prefer sweetened breads for this fruit sandwich. 

I have used the fruits that were available that day.

Any fruit can be used. So far as i have experimented these following fruits,And I strongly suggest, Apples, orange, guava, pine apple, grapes, pomegranates, chikku, pears,papaya, banana, and strawberry  Other fruits are yet to be tried.

Adding chocolate syrup was purely for my daughter. She is crazy about it. you can skip if you dont stock or don't like the taste.

Please try this recipe with the available / seasonal fruits. You will really enjoy this new version of sandwich.

Finger Sandwich :

Another Party recipe Idea here is, Finger Sandwich 

You can consider this for a birthday party or pot-luck (Idea was given by one of my beloved akka by seeing the pic :) )

1. Cut the edges of bread

2. Apply butter on the slices

3. cut the slice into 4 squares.

4. In a tooth pick arrange the bread slices and fruit of your choice as shown in the picture and serve.

Have a great weekend :)

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cook and share what you like event

Only food for growing kids event hosted by Shrutis Rasoi and organized by Pari

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Nuts Rava Upma

Upma is one of my favorite food. Any kind of upma will be a treat for me. An easy and quick dish. Sometimes if I need to prepare food only for myself, upma would be my first choice.

Now we are doing this in non-stick pans. But in my childhood days, my mother used to prepare it with iron kadai or in stainless steel kadai. That tastes the best and I always reserve for the layer that sticks with the kadai which used to be crunchy munchy....

When I was at my home for my delivery, whenever my husband asks me what is the breakfast or dinner, I used to say some type of upma. So he used to tease me as "upma family". My husband doesn't like any kind of upma. The word itself is allergic to him. But when I make this Nuts Rava upma he too likes it. As it has nuts it is healthy for kids too. It has less effort as you don't need to cut any veggies..only onions and green chilies will be required for this.

Ingredients:

Rava (Coarse) - 1 cup
onion - 1 small
green chili- 2 medium
ginger - a small piece (optional)
bengal gram - 3 tea spoons
peanut- 3 tea spoons
cashews- 2 tea spoons
mustard seeds- 1/2 tea spoon
urad daal- 1 tea spoon
curry leaves- a few
Oil- 3 to 4 tea spoons
ghee- 1 tea spoon(optional)
salt- as per taste


Preparation:

1. In a kadai/pan heat 3 tea spoon of oil, when it is ready, add bengal gram and peanuts and fry for a min,
2.When they are turning into golden brown color, add mustard seeds , urad dal, cashews and curry leaves one by one.

3. Once the mustard seeds are popped, add the finely chopped, onions, ginger, and green chilies
4.saute it until the onions turn golden brown.(I do not like onions so i cook them well, if you like to bite onions you don't need to let it to golden brown.)
5. Add the rava to this mix and start roasting it in medium flame.Add salt to it
6. In another vessel, measure 2 cups of water and bring it to boil. (simmer flame)

7. roast the rava until the water starts boiling which takes approx 7 to 8 mins.
8. Now add the boiled water to the roasted rava and mix well without lumps in simmer flame.
9. when rava is cooked, add a teaspoon of ghee and switch off the flame.

Serve with sugar/coconut chutney/ curd.

Notes: 

1.If you like a moisture upma add 2 and 1/2 cups of water. for fluffy upma 2 cups are sufficient.

2. The more you roast the rava, the more fluffy the upma will be.

3. Drink more water when you in-take upma varieties. 

4. you can increase or decrease the quantity of nuts per your choice. 

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Walk Through memory lane Jan- 2014 of Gayathri's Cookspot

cook and share what you like event

Only food for growing kids event hosted by Shrutis Rasoi and organized by Pari

Linking this recipe to #recipeoftheweek | A Mummy Too