Multigrain Upma

Yesterday I went home and immediately I started cooking Brown Rice for DD.  I was expecting her to come late so that rice wil be done by then… soooo bad isn’t it? She came but she didn’t want to come home L, she wanted to stay in Arya Anika’s place. So we all stayed in Anika’s place and had food. Only then I came to know Arya Anika’s Grandma is leaving the next day to Seattle and from there she will go back to India. We were planning to invite her for dinner before she leaves, but then she is already leaving. I have no option left out other than inviting the same night.

It is a weekday, totally out of all the vegetables & curd, hardly 3 hours of time for cleaning & cooking. I called DH to get vegetables. It was challenging for me to get things done in such a short period of time. Ok I left Akshaya in Anika’s place and came back home.  Ohhhhh nooooo toys here and there, paper cuttings everywhere, clothes, jackets, what not… I started organizing, parallely thinking of what to do for dinner. For sure no rice for diabetic person. Ok now this is the rough plan

By 7:15 PM finish organizing

By 9 finish cooking the following Menu

MultiGrain(Rolled Oats, Rye, Wheat, Barley) Upma

Walnut Chutney

Aviyal

Rasam

Tofu Poriyal

Brown Rice

Adai when everybody arrives. Glad that I had Adai Batter in the freezer.

Mean time DH came. He helped cutting the onions and Chow Chow(Chayote).

                       

Usually I make just Oats Upma, but this time I tried with Rolled Multigrain Cereal for dinner. DH & our friends enjoyed it soo much. Over and above they appreciated nicely for making healthy dishes. Voowww I felt good about myself. சரி  சரி  போதும் என்னோட சமையல் புராணம்.. ப்ளீஸ் முறைக்காதிங்க ... நிறுத்திட்டேன் .. I'll share the recipe right now.

Ingredients               

Multigrain Cereal ------------> 3 cups

Onions ---------------------> 1 cup

Tomato --------------------> 1 chopped into cubes

Green Chillies --------------> 2 chopped fine

Carrot -----------------------> 1 cup, chopped fine

Cauliflower ------------------> 1 cup small florets

Potato -----------------------> 1/2 cup chopped fine

Cabbage -------------------> 1 cup thinly cut

Turmeric ---------------------> 1 tsp

Chilli Powder -----------------> 1/2 tsp

Salt ---------------------------> A2Y Taste

                       

Seasoning                  

Mustard Seeds --------------->   1 tsp

Curry leaves ----------------->    1 spring

                       

Procedure                   

v  Mix the grain with less water, but make sure it is enough for soaking. At the same time don't add any extra water and drain it later. After 15 minutes the grain will be soft to touch.                   

v  In a sauté pan, do the seasoning followed by Onions, Green Chillies, Tomatoes, Turmeric, Chilli Powder                  

v  After couple of minutes, add Carrot, Potato, Cauliflower                     

v  When it is half cooked add cabbage                

v  Now add the multigrain + Salt and mix well                

v  Close it with the lid and leave it for few minutes.             

  v  Garnish with Cilantro               

v  Serve it with any chutney. I made Walnut chutney     
                       

Ideas:                    

v    Cook the cereal in the microwave if it is not soft enough for you even after soaking.  Close with the lid while cooking; add very little water if needed.          

Aviyal

It is a kind of gravy mixed with Curd, Vegetables with Cocunut- Chilli Paste. Also it is a very easy dish to prepare in short time                   

                       

Ingredients               

Ash Gourd --------------------->  1 cup, thinly cut about 1.5 inch long(Poosani kaai)

Raw green Plantain -----------> 1 cup, thinly cut about 1.5 inch long

Chayote -----------------------> 1 cup, thinly cut about 1.5 inch long

Beans --------------------------> 1 cup, cut into 1.5 inch long

Carrot --------------------------> ½ cup, thinly cut about 1.5 inch long

Green Peas --------------------> 1/2 cup

Drumstick ---------------------> 10 small pieces

Turmeric -----------------------> 1 tsp

Yogurt --------------------------> 1 cup

Salt  ----------------------------> A2Y taste

To Grind

Coconut ------------------------> 3/4 cup

Jeera ---------------------------> 2 tsp

Ginger --------------------------> 1.5 inch, peeled

Green Chillies ------------------> 5

                       

Seasoning                  

Mustard Seeds -----------------> 2 tsp

Red Chillies --------------------> 2

Curry Leaves ------------------> 1 sprig

Coconut oil ---------------------> 4 tsp

                       

Procedure                  

v  Pressure cook the vegetables with Green Chillies & Salt (I pressure cooked drumsticks separately for 4 or 5 whistles since it is frozen)                   

v  Pressure cook Green Peas with Salt                

v  Meantime, make smooth paste with the items in "To Grind “Section. While grinding add water if needed.   

v  In a Sauce pan, mix vegetables, peas & coconut paste, Turmeric; check for salt(No need to drain the water from the vegetables)              

v  After few minutes, add curd and mix well.                  

v  Leave it in medium and once u see the first bubbles coming up remove it; otherwise the yogurt will curdle.                       

v  Do the seasoning and pour over the Aviyal                 

v  Serve it with Adai                    

                       

It goes very well with any spicy gravies like Puli Kuzhambhu, vatha Kuzhambhu, Theeyal, Rasam, Sambhar. Cocunut oil gives nice aroma and taste, so please try not to subsitute any other oil.            

                       

Ideas:            

ü  No need to add water to the vegetables while pressure cooking. Just little salt will do the trick.       

ü  Other vegetables like Karunai kizhangu(Elephant Yam), Mango, Snake Gourd can also be added.      

ü  Do not overcook the veggies              

                       

Brussel Sprouts Poriyal

There were lots of vegetables new for me when I came to US. One among them is this baby Cabbages. I was wondering how to eat this vegetable and then I decided to make poriyal with it.      

Remove the outer two or three layers of Brussel Sprouts to make sure you don't see and black spots or yellow layers. Wash them & cut it into two halves and then slice it thinly.              

Ingredients:

Brussel Sprouts ---------------------> ½ lbs, Chopped thinly

Black eye beans --------------------> 1 cup, cooked; no need to soak, just pressure cook

Onions ------------------------------> 1 cup chopped

Salt ----------------------------------> A2Y taste

To Grind                      

Coconut -----------------------------> 1 cup

Green Chillies -----------------------> 4

Cilantro ------------------------------> 3 sprigs

Make a coarse mixture without water             

Preparation:              

v  Do the seasoning with Mustard seeds, followed by Onions                 

v  Once it is translucent, add brussels sprouts               

v  When it is cooked, add the cooked beans + Salt,   coconut mixture and fry for few minutes.                       

But yesterday I was out of Green Chilles, so I tried with the mixture of Red Chillies, Coconut & Jeera.  This version also turned out good and in fact it was very tasty with Snake Gourd Porichakuzhambhu.  

Ideas:            

ü  I cook Brussel Sprouts in the microwave by covering with lid and just add it directly to the seasoning. It saves lots of time.                

ü  Slowly I switched from Green Cabbage to purple cabbage. So I made the curry with Purple Cabbage also which is another variation of the curry.

ü  I'll either use red chillies or green chillies according to the gravy I have. Definitely for Pulikuzhambhu, Sambhar, Theeyal, Rasam Green Chillies will go fine; for Kootu, Porichakuzhambhu,  Morekuzhambhu(which is less spicier) Red chillies will be tasty.                     

ü  Adding few roasted split channa dhal(pottukadalai) in the grounded mixture makes the curry even more yummier. But it should be grounded into powder first. Then add the remaining items for grinding.

Clustered Beans Poriyal

Murunggaikai Paruppu which I made for Friday's Potluck was tasty but it was not as spicy as it is supposed to be. I had some leftovers and so I ended up making Spicy Kothavarankkaai Poriyal as Side dish. 

               

Ingredients:

Clustered Beans ----------------> 2 Cups, Chopped fine (Kothavarankkaai)

Onion -----------------------------> 1 Cup, Chopped fine

Salt --------------------------------> A2Y taste

To Grind                              

Coconut --------------------------> 1 cup

Jeera ------------------------------> 2 tsp

Red Chillies ----------------------> 4

Grind everything to make a coarse mixture without water.                       

                               

For Seasoning                   

Mustard Seeds -----------------> 1 tsp

Urad dhal ------------------------> 1 tsp

Curry Leaves --------------------> few leaves

               

Procedure:        

v  I had only little time to make this Poriyal since we both were hungry. So I cooked the beans in the microwave as follows. In a Glass bowl, put the beans & little salt; close it with the lid and cook it for 4 minutes.               

v  Do the seasoning with mustard seeds & Urad dhal.         

v  Add Onions and fry until it is translucent              

v  Now add cooked beans followed by Coconut mixture.  

v  Mix it well and leave it for few minutes.               

v  Ready to Eat! See huw much easier is the cooking.    

Clustered Bean Poriyal

      
Same Recipe with Beetroot. 

Beetroot Poriyal

               

Ideas:   

Ø  Having this Coconut mixture as the base, u can make poriyal with other vegetables like Cabbage, Beans, Beetroot, Drumstick leaves             

Murungaikkaai Paruppu

Whenever time permits we 4 of our friend (neighbors too) families meet on Friday evenings.  It is always a puzzle to decide on the Potluck menu JJJJ, just for 4 dishes.                            

While browsing through TV Channels, Chef Mr. Dhamodaran was showing how to make Murunggaikai Paruppu. U guessed it right. Yes I made Murungaikai Paruppu for the Potluck Dinner.                              

                               

Ingredients:                        

Toor dhal ---------------------> 1 cup

Moong Dhal ------------------> 1/2 cup

Onions ------------------------> 1.5 cups Chopped fine

Tomatoes --------------------> 1.5 cups Chopped fine

Drumsticks -------------------> 10 Pieces

Chillie Powder ---------------> 3 tsp

Dhania Powder --------------> 2 tsp

Turmeric Powder ------------> 1 tsp

Tamarind Pulp ----------------> 1 cup

Salt ------------------------------> A2Y taste

For Seasoning                   

Mustard Seeds ---------------> 2 tsp

Methi Seeds ------------------> 1/2 tsp

Curry Leaves ------------------> 1 Strand

Red Chillies --------------------> 2

Hing -----------------------------> 1/2 tsp

Thallikira Vadavam ----------> 1 (Optional)

                               

Procedure:                          

v  Soak the Toor dhal & moong dhal for 30 minutes, it will reduce the cooking time when it is getting cooked with vegetables

v  In a Pressure Pan, add all the ingredients except Tamarind Pulp

v  Leave it for 3 or 4 whistles                           

v  In a pan, do the seasoning

v  Pour the cooked dhal over seasoning; add tamarind pulp

v  Let it boil for couple of minutes

v  Garnish with cilantro

v  Serve it with hot rice & Ghee

                               

Ideas:

Ø  Any Spicy Vegetable Poriyal or Potato Kara curry will be a gr8 combo. Or Juz Appalam or Vadagam will do the wonders.                            

Ø  I had leftovers of Paruppu, so I ended up making Spicy Clustered Beans Poriyal as Side dish.

Many Thanks to Dr. Chef Dhamodaran & Jaya TV.  Along with Muruggaikai Paruppu, I made Stir-Fry Vegetables in my style.                  

Tomato Kosthu

 It is an easy, but tasty combination for Idli or Dosai. I like it very much when my mom makes it with lots & lots of small onions.              

                       

Ingredients               

Small Onions---------------------> 2 cups Chopped

Tomato----------------------------> 4 Chopped

Carrot-----------------------------> 1 chopped fine (Optional)

Potato-----------------------------> 1 chopped fine (Optional)

Green Chillies--------------------> 2 Chopped fine

Salt--------------------------------> A2Y taste

Turmeric Powder----------------> ½ tsp

Sambhar Powder----------------> 1 tsp

Cilantro----------------------------> ½ cup chopped

                       

Procedure                  

·         Do the seasoning with Mustard Seeds in a Sauce Pan. My mom puts 1 tsp of Channa dal also in the seasoning. But I skip it.                

·         Add the onions, Tomatoes, Chillies, turmeric and fry until the onions are translucent.                      

·         Put in rest of the vegetables and saute for couple of minutes                       

·         Add 2 cups of water, Sambhar Powder and Salt                      

·         Once it starts boiling, close with the lid                      

·         Simmer it until the vegetables are cooked                 

·         Garnish with Cilantro                   

Tomato Rasam

Sometimes I make this quick Rasam in few minutes, which is fast & easy.

Ingredients:                                   

Tomato---------------------> 1 Smashed (either simply with hands or microwave it & then smash)

Tamarind Water----------> 1 cup

Rasam Powder------------> 5 tsp

Garlic------------------------> 4 Cloves, minced

Paruppu podi--------------> 2 tsp(Optional)

Turmeric--------------------> ½  tsp

Salt---------------------------> A2Y taste

Procedure:                        

·         Mix all of the above items in a deep Saucepan and check for salt & spice                              

·         Heat the saucepan, when you see bubbles coming up, switch off the stove. It is not necessary to allow the rasam to boil.      

·         Heat oil in a saute pan in medium heat, and add mustard seeds, Jeera(allow them to splutter), Red Chillies, Curry leaves                  

·         Pour the seasoning over Rasam                               

·         Garnish with Cilantro if desired                 

·         Serve with hot rice & Potato Kara curry hmm.. Yummy combinationJ                   

Ideas:                   

ü  U can replace Tamarind water with Lemon Juice to make the recipe even more easy.  But add it after switching off the stove.

Peanuts Sundal

                       

All of our Tamil friends in Olympia do Prayer for Lord Murugan every week of Karthigai Month.  We will start with slokhas by kids, followed by singing Kandha Shasti Kavacham, Sri Lingastakam, Thirupugazh and few other Murugan Songs. This year we made it more informative and discussed a lot about 'Aarupadai veedugal' with kids. It was the last week of Karthigai Month in my friend's  place.  My Dear Friends ordered me J to make their favorite Peanuts sundal for the Potluck. They didn't know that it is so easy for me. Juz joking.

           

Ingredients:

Raw Peanuts-------------> 4 Cups

Onion --------------------->1 cup(Finely Chopped)

Cilantro ------------------->1 cup(Finely Chopped)

Mustard Seeds----------->2 tsp

Urad dhal------------------>2 tsp

Oil--------------------------->5 tsp
Salt-------------------------->A2Y taste

                               

For Masala Powder                        

Cocunut-------------------->1/2 Cup(Fresh or powdered)

Split Roasted Channa Dhal--------------------->1/4 cup(Pottukadalai)

Red Chillies---------------->5

Grind the above items (without water) and keep it ready.

Method:                               

• Soak the peanuts overnight and pressure cook it with salt(If soaking is not done, leave it more whistles; it will not be mashed like other beans.)                          
• Drain the excess water completely                         
• Heat oil in a pan; once it is hot add mustard seeds and urad dhal.                             
• Add the cooked peanuts, stir it for couple of minutes.                   
• Now add the Masala Powder, Salt and mix it well for couple of minutes                          
• Finally add the raw onions and mix them, Switch off the stove                             
• Garnish with cilantro                                                 

Shredded Carrots and Mango will make the sundal more tasty, if added.              

Prayer went very well and we were having dinner. All of a sudden, my DF become dizzy. My brain stopped working immediately. Luckily all of our friends were around.                  

                               

Our heartfelt Thanks to all our friends for taking care and giving moral support in the difficult situation. Million Thanks for their prayers too.                      

It was so stressful moment, but nothing very serious by Lord Murugan’s Grace.