Sambar Onion / Chinna Vengaya Chutney

Ingredients:

Sambar Onion / Chinna Vengayam	1 cup
Red Chilli	1
Tamarind	Turkey Berry Size/ Sundakkai  size
Garlic Pods	5
Coconut	2 tbs (if grated)
Salt	As required
Oil	1 tes
To Temper
Oil	1tbs
Mustard Seeds	1 tes
Curry Leaves	1 spring
Asafoedita	1 tes

Procedure:

1. Heat the oil in a pan, add onion and fry till it becomes translucent.

2. Add red chilli, garlic, tamarind and salt. Fry for 2 mins.

3. Switch off the flame and add coconut. Allow them to cool down.

4. Grind them into fine paste with little water.

5. Heat oil in pan, add mustard seeds and wait for popping. Then add curry leaves and asafoedita. Mix this with chutney.

   Yummy and healthy chutney is ready. This goes well with idli and dosa.

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Ola (Ribbon) Pakoda

Ingredients:

Rice Flour	2 cups
Gram / Besan Flour (kadalai maavu)	1 cup
Red Chilli Powder	1 tes
Butter	2 tbs
Asafoedita	½ tes
Salt	As needed
Oil	For deep fry

Procedure:

1. In a bowl, add rice four, besan flour, red chilli powder, asafoedita, butter and salt. Mix them well.

2. Add water little by little and make the above into a soft dough.

3.Heat oil in a kadai. Grease the murukku (use ola pakoda achu) press with oil. Now fill the press with the dough upto ¾ of the press.

4. Press the dough in the oil like circular layer to fill the oil. (should not add more than one layer)

5.  If it is cooked one side and turn over into other side using the laddle. Cook until the bubbles sound reduces completely.

6. Now take it out from the oil and drain it completely using tissue paper. Repeat this for remaining dough.

7. Cool down and store it in air tight container.

   

  Ola (Ribbon) pakoda is ready to eat.

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Foxtail Millet / Thinai Cake | Foxtail Millet Recipes

Millets recipes so far have been modified Indian recipes. But they can be also used for western recipes like cakes. This is my first attempt at using millets for cakes.

The most important aspect of this recipe is that it can make children (and adults also) have millets without knowing.

Ingredients:

Foxtail Millet Flour	½ cup
Wheat Flour	½ cup
Brown Sugar / Powdered Sugar	¾ or ½ cup
Coco Powder	1 tbs
Milk	½ cup
Oil	¼ cup
Baking Powder	1 tes
Baking Soda	¼ tes
Vannila Essence	½   tes
Choco Chips	1 tbs

Procedure:

1. Grease the baking tray with oil and wheat flour; tap to remove the excess flour. Keep it aside.

2. Sieve foxtail millet flour, wheat flour, baking soda and baking powder, all together twice.

3. In a mixing bowl, add milk, oil, powdered brown sugar, coco powder and vanilla essence. Mix them well with beater until the sugar dissolves completely.

4. Now add the sieved flour mixture and mix it well until you get creamy batter without lumps.

5.  Then pour the batter in the greased tray and garnish with choco chips. Then bake it at 180 degree C for 35 – 40 mins or until the inserted tooth pick comes out clean. (mine took 38 mins)

6. Remove the tray from the oven and cool it completely. Remove the cake from the tray and slice it.

This Soft and aromatic cake is ready to eat with tea.

I am sending this to First Anniversary event from mykitchenodyssey and  Healthy and soul event from Zesty.

Thanks for Haffa's kitchen for giving me the participation certificate.

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Bitter Gourd / Paavakkai Chips

This bitter gourd fry or chips is crispy. The recipe will make those who dislike Bitter gourd also to relish them.

Ingredients:

Bitter Gourd	½ kg
Corn Flour	2 tbs
Red Chilli Powder	1 tes
Salt	As required
Oil	For deep fry

Procedure:

1. Wash and cut the bitter gourd into round and thin slices as shown in the picture. Remove the seeds from it.

2. Sprinkle little bit salt over the bitter gourd slices and mix them well. Keep it aside for 10-15 mins. Then drain the water which comes out from the bitter gourd.(this is to avoid the bitterness of the bitter gourd)

3. Then add corn flour, red chilli powder and salt. Mix them well and set aside for 5 mins. No need to add water. Suppose you feel it is dry then just sprinkle the water and mix.

4. Heat oil in a pan. When the oil is hot then sprinkle the bitter gourd slices. Fry them until they becomes golden in color.

5. Allow it to cool down and store it in air tight container.

  Now the bitter gourd chips is ready to serve.

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Coconut Coriander Chutney

Ingredients: 

Grated Coconut	½ cup
Roasted split gram (pottukadalai)	2 tbs
Green Chilly	1
Ginger	1 inch
Garlic	2 pods
Chopped Coriander Leaves	¼ cup
Salt	As required
To Temper:
Oil	2 tes
Mustard seeds	½ tes
Urad dal	½ tes

Procedure:

1. Wash the green chillies and ginger.

2. Grind the grated coconut, roasted split gram dal, ginger, green chillies, garlic, coriander leaves and salt in a blender with little water.

3. Do not grind the mix into very fine paste.

4. Heat the oil, add mustard seeds and urad dal,.

5. When the mustard seeds start popping , pour this tempering over the chutney.

6. Mix well and add water if necessary. 

       Serve with Idly, Pongal, Upma and Dosas.

I am sending this to First Anniversary event from mykitchenodyssey.

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Kolam #122 - Star Flower Kolam

15 - 8 idai pulli

15- 8  interlay dots

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Quinoa Cookies / Thinai Biscuit | Foxtail Millet Recipes

 This cookie is aromatic and soft without compromise on health . Even kids will love it.

Ingredients:

Quinoa Flour/Thinai Flour	½ cup
Wheat Flour	½ cup
Melted Butter	½ cup
Powdered Sugar	½ cup
Cardamom	2
Salt	A pinch
Baking Soda	1/8 tsp
Vannila Essence	½ tsp
Milk	2-4 tbs

Procedure:

1. Preheat the oven for 180 degree C. Grease the cookie tray with butter and keep it ready.

2. Sieve quinoa flour, wheat flour, salt and baking soda.

2. Mix melted butter (at room temperature) and powdered sugar well until smooth.

3. Then add the flour mixture, cardamom pods and essence; mix them well.

4. Now add milk little by little until you get a smooth dough like chapathi dough.

5. Then make small balls and flatten them slightly, and arrange them on the greased baking tray.

6. Bake them for 12 – 14 mins at 180 degree C. (mine took 13 mins)

7.  Remove and cool down on a wire rack. Once it cooled down store it in a air tight container.

  Enjoy with tea or coffee.

I am sending this to First Anniversary event from mykitchenodyssey.

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