Aval Kesari /Brown rice flakes Kesari

Our simple golu:

Happy Navarathri to all my friends and readers. We started the celebrations today with a simple golu. I prepared peanut sundal and aval kesari for today's puja. We were looking for a different sweet other than the usual kesari or payasam when my hubby suggested this. I like the texture of this kesari very much. It is more of like the traditional vennai puttu sweet made with rice flour.  Here goes the recipe:

Ingredients:
1. Aval, (any kind of rice flakes), 1 cup.
2. Cardamom powder, a pinch.
3. Ghee, 2 tablespoon.
4. Any sweetener of choice, 1/2 cup. (I have used palm sugar here).
5. Saffron, a few strands (orange food color can also be used here).
6. Salt, a pinch.
7. Broken cashews, 1 tablespoon.
8. Raisins, 1 tablespoon.

Preparation:
Add the saffron in 1/2 cup of water and let it sit for 15 minutes. Grind the aval into a coarse powder. Heat a pan with the ghee. Add the cashews and raisins and fry them under low flame until the cashews turn brown and the raisins are plump.  Remove them from the pan and add the powdered aval now. Keep frying under low flame for 2 minutes. This has to be done under low flame to prevent burning of the aval.  Once this is done, remove the aval powder from the pan and add 2 cups of water and let it come to a boil. Once the water comes to a boil, add the sweetener, cardamom powder, salt, and the saffron strands along with the soaked water and mix everything well.  Add the aval back in now and mix well. Keep stirring under medium-to-low flame until the kesari thickens and the desired consistency is reached.  Garnish with the roasted cashews and raisins and serve.

Easy Chicken Briyani For Kids - Lunch Box Recipes

This is my kids' favorite rice dish.  Whenever I make this for them, there will be very less fussing during meal time and on days I pack this for school lunch, I will definitely see an empty lunch box at the end of the day. This biryani recipe, was tweaked to suit my kids preferences. They don't like onions and tomatoes in the biryani, so it is just the chicken and rice.  Also I grind all the spices, so that they do not bite on any hard spices. This way it will be easy for the little ones to feed themselves. I usually prep the chicken the previous night and let it marinade along with the ground paste overnight in the fridge and in morning,  all I have to do is to cook this chicken and then add the rice. This saves a lot of time in the morning rush when you are running around getting breakfast ready and feeding the little ones along with packing water bottles and snack boxes.  Do try this version for your little ones once and you will make this often on requests like I do these days. Sending this easy biryani recipe to Lunch Box Recipes conducted by Indusladies.

Ingredients:
1. Boneless skinless chicken, washed and cut into small bite-size pieces, 1 cup.
2.  Basmati rice, 1 cup. (washed and soaked for an hour). I usually soak the rice overnight, so it will be ready for cooking in the morning rush.
3. Lemon juice, a tablespoon.
4. Ghee, a tablespoon.

To Grind:
1. Cinnamon, a small piece.
2. Fennel seeds, 1/4 teaspoon.
3. Cardamom, 1.
4. Star anise, a small piece, (half).
5. Green chilies, 1-2 depending upon preferred spice level.
6. Mint leaves, a handful.
7. Garlic, 2 cloves.
8. Ginger, a small piece.
9. Turmeric powder, a pinch,
10. Salt, as needed.

Preparation:
Grind all the ingredients given under the "to grind" list into a smooth paste with a little water. Add this to the chicken along with the lemon juice and mix everything well.  Transfer this to a zip lock bag or any other closed container and let it sit in the refrigerator overnight or for a couple of hours.   Slow cooking the chicken is ideal for a good flavor of the biryani. I usually add the chicken in a thick pan with 2 tablespoons of oil, and slow cook the chicken under low flame for 15-25 minutes (closed), so that the chicken is cooked in its own juice.

At this point, if cooking the rice in a rice cooker, transfer the contents to a rice cooker along with 2 cups of water and cook the rice until it is done.

Note: This step is only for pressure cooking: If you are short of time in the mornings, you can pressure cook the chicken with a little water just enough to drown the chicken and pressure cook for 10 minutes for up to 3 whistles. Once the pressure is down,  add the rice with 2 cups of water and pressure cook for 3 more whistles for 10 minutes. The only thing to note is the water level.  The water in the chicken should also be kept in mind when adding water for the rice. I usually drain all the juices from the pressure cooker, pour into a cup, and then add this water along with the water required for the rice.

Alternatively, once the chicken is cooked in the pan, you can add the rice along with 2 cups of water and let it come to a boil. Reduce the flame to a low simmer once it comes to a boil, and cook closed for 10-12 minutes until the rice is done. Mix in the ghee once the rice is cooked and serve with any raita.

Masala Vegetable Pasta

This is my first recipe for Kids Lunch Box Recipes Book Event conducted by Indusladies.  I am always on the look out for easy lunch box recipes for my kids who are picky eaters, especially my son.  The only lunch box food that he is happy about is mac 'n' cheese (daily), which I am not so happy about. The next alternative is pasta. I a try to make is colorful, which they like and I am also happy that I have included some veggies in their lunch and is more balanced that way. Coming on to this recipe, this is one of my kids favorite. This suits our taste buds, which prefers spicy Indian flavors. Sometimes I add some chicken or scrambled egg pieces in the end, to increase the protein content of the dish.  Adding whole grain pasta is also another healthier option.

Ingredients:
1. Pasta, smaller variety, so it will be easy for the kids to pick up with a fork, 1 cup. (whole wheat or wholegrain)
2. Onion, medium-size, 1, diced finely.
3. Tomatoes, 2, medium-size, chopped.
4. Green chili, 1, (optional).
5. Vegetables like carrots, green beans, cabbage, mushrooms, green peas etc. all coming around to a cup when chopped.
6. Ginger-garlic, paste, 1 teaspoon.
7. Turmeric powder, a pinch.
8. Chili powder, 1/2 teaspoon.
9. Garam masala, 1/2 teaspoon.
10. Salt as per taste.
11. Parmesan cheese, a little.

Preparation:
Cook the pasta according to the package instructions and keep aside. Heat a pan with a tablespoon of oil. Add the onions and sauté for a few minutes until transparent. Then add the chopped tomatoes, green chili, and ginger-garlic paste and keep sautéing until everything is blended.  Add the turmeric powder, chili powder, garam masala, and salt and mix everything. Add the chopped veggies along with 1/4 cup of water, mix everything well. Cook under medium-low flame for 5-8 minutes until the vegetables are cooked and all the water is absorbed. Add the cooked pasta now, along with a little parmesan cheese, mix well, and serve.

Kollu Kanji/ Horse Gram And Brown Rice Porridge

Horse gram is one of the healthiest legumes, ideal for weight loss. I usually made a simple dhal fry kind of dish with this legume. This recipe was suggested my mother-in-law over the phone as I jotted it down quickly. We were discussing about weight loss recipes and she suggested that we have this porridge for breakfast. Still wondering about the taste, I made this porridge for us for dinner that day. The truth was that this simple porridge had a high satiety factor and did not make us feel like we were eating any diet food. I paired it up with a spicy side dish since the porridge is not spicy and very mild to taste, ideal for little ones too. The recipe is a very simple one and is a one pot dish ideal for a slow cooker too.

Here are some side dishes from my blog, which go very well with this porridge:
Meen Kuzhambu/spicy fish curry
Mushroom Pepper Fry
Paruppu thogayal
Tandoori Fish
Tandoori chicken

Ingredients:
1. Horse gram, 1/2 cup. Washed and soaked for 3-4 hours.
2. Rice, 1 cup, washed well. Brown rice or red rice also works perfect here.
3. Grated coconut, 1-2 tablespoons. (optional)
4. Salt as per taste.
5. Cumin seeds, 1/2 teaspoon.

Preparation:
Add the washed rice and horse gram in a pressure cooker or  a pressure pan along with 3-1/2 cups of water and some salt. Cook for 15-20 minutes for up to 4-5 whistles until the legumes and the rice is cooked. Fry the cumin seeds in a little bit of oil and pour it over the porridge once the pressure is released. Add the grated coconut and some more water if needed. Serve with any spicy side dish.

Mixed Vegetable Soup

This is a favorite soup in my house loved by all. This makes a healthy and filling lunch or dinner when paired with a grilled cheese sandwich. I usually use crusty wholegrain bread for the sandwich, so that it doesn't get too soggy when the sandwich is dipped in the soup. To change the taste a little bit, I also sometimes add a  little fennel powder since my kids love this taste. This also a good way to use up all the leftover vegetables and also make the kids eat more veggies.

Variation: Instead of a sandwich you also add some pasta and let it cook along with the soup for a complete meal.  I even mix it rice (brown rice also works great here) for the kids sometimes and serve it along with some potato chips.

Ingredients:
1. Onion, medium size, 1, diced.
2. Tomatoes, 2, with the skin peeled and diced. ( To peel the skin of the tomatoes, make a X mark on the back of the tomatoes and drop them in boiling hot water for 10 seconds. Remove them from the hot water and drop them immediately in a ice bath to prevent the tomatoes from cooking. The skin will come off easily now).
3. Garlic, 2 cloves, crushed. (1/2 teaspoon of ginger-garlic paste can also be used).
4. Any soup seasoning mix, 1/2 teaspoon along with a pinch of dried herbs of choice. I have used dried parsley here.
5. Any preferred vegetables, chopped, 1 cup. I have used cabbage, carrots, green beans, cauliflower and peas here.
6. Salt, as per taste.
7. Fennel powder, 1/4 teaspoon (optional).
9. Grated parmesan cheese 1/4 cup.

Preparation:
Heat a pot with a tablespoon of oil. Once the oil turns hot, add the diced onions and sauté for a few minutes until tender. Then add the crushed garlic and chopped tomatoes and keep sautéing under low flame until everything is blended. Add the seasoning mix, dry herbs. salt, and the vegetables and add 3 cups of water.  Cook closed for 7-8 minutes until the vegetables are cooked.  Mix in the cheese now and serve hot with any crusty breads or grilled cheese sandwich or over rice.

Little Millet / Samai Pongal

Samai pongal served with gothsu


Millets, the less known grain, has been gaining popularity these days, especially in India. Apart from the various health benefits and rich protein content, millets are a smart carb choice with low sugar content, thus making this an ideal choice for diabetics.  They are the perfect rice substitute and there is not much significant difference in taste.  We loved the taste and texture of this millet pongal recipe along with the satisfaction of eating something healthy for weekend breakfast as well.

Ingredients:
1. Little millet or any other millet variety, 1 cup.
2. Moong Dhal, 1/2 cup.
3. Grated ginger, 1/2 teaspoon.
4. Broken cashews, 1 tablespoon.
5. Peppercorns, 1/2 teaspoon. ( Can be substituted with 1/4 teaspoon of pepper powder).
6. Cumin seeds, 1/2 teaspoon.
7. Curry leaves, a sprig.
8. Salt, as per taste.
9. Hing, a pinch.
10. Ghee, a little bit.

Preparation:
Wash the millet thoroughly to remove the husk and keep aside. Wash the moong dhal and cook them until soft. Heat a pan with a tablespoon of oil. Add the peppercorns and cumin seeds and fry for a few seconds.  Add 3 cups of water along with the cooked dhal, millets, grated ginger, salt, hing, curry leaves and mix everything well. Cook under low flame for 10-12 minutes until the pongal reaches the desired consistency. Heat the ghee and fry the cashews and garnish the pongal with this. Serve hot with sambar and chutney.

Alternatively, the pongal can be cooked in a pressure cooker. Add all the ingredients including the fried seasoning's and pressure for 15 minutes for up to 3 whistles. If cooking in  a rice cooker, cook the dhal separately first and then add the rest of the ingredients and cook until done.

Quinoa Breakfast Porridge

 

This is one of the easiest and healthiest breakfast recipes that we love. If you are bored with oatmeal and looking for a breakfast porridge with a different texture, quinoa is the ideal choice. The cooking time is also less, especially during the morning rush. Sometimes I even mix in half cup of oats with quinoa or any hot porridge blend with quinoa.   I also change the toppings to fresh fruits like apples and raisins one day to chopped nuts and dry fruits the next day. Add a pinch of cardamom powder also gives a nice flavor to these porridges.


Ingredients:
1. Quinoa, 1 cup.
2. Milk, 1/2 cup, can be low fat or full fat or any vegan milk like soy or almond.
3. Natural sweeteners like honey or palm sugar or maple syrup, 2 tablespoons.
4. Nuts and dry fruits of choice, 1/4 cup.
5. Salt, a pinch.
6. Cinnamon, a pinch.

Preparation:
Wash the quinoa thoroughly a couple of times. Add the quinoa to a deep bottomed pot and add 2 cups of water. Let it come to a boil and reduce to a low simmer. The quinoa should be cooked in 10 minutes. Once the quinoa is cooked, add the milk, sweetener, and salt and let it cook for 2 more minutes until the porridge attains the desired consistency.  Garnish with the cinnamon, chopped nuts and fruits before serving.

Methi Dhal / Vendhaya Keerai Kootu

This is a recipe request from one of my readers, who always leaves a comment or query about my recipes  through mail. There have been a couple of recipe requests from this particular reader, who always makes my day with a nice mail or a word of encouragement over these last 2 years. Coming on to the recipe, methi is one of our favorite greens, which I include almost every week in our meals either in the form of dhal, or variety rice or aloo methi. I started cooking these greens after reading about its blood sugar lowering properties but over the years we started liking the taste of this greens as well. Here goes the recipe for one of my favorite dhal dish.

Ingredients:
1. Toor dhal or moong dhal or masoor dhal, 1/2cup.
2. Methi (fenugreek) leaves, 1 bunch, cleaned and chopped finely.
3. Garlic 2 cloves or ginger-garlic paste, 1/2 teaspoon.
4. Turmeric, a pinch.
5. Chili powder or Sambar powder, 1/2 teaspoon.
6. Hing, a pinch.
7. Onion, medium size, 1, diced.
8. Tomatoes, medium size, 2, chopped.
9. Green chilies, 2, slit into 2.
10. Salt, as per taste.
11. Cumin seeds, 1/4 teaspoon.
12. Thalipu vadagam, 1/4 teaspoon, (optional).

Preparation:
Wash the dhal and cook it in a pressure cooker or on stove top until it is mushy.  Heat a pan with a tablespoon of oil. Add the cumin seeds and fry for a few seconds once the oil is hot. Add the diced onions now and saute for a few minutes until transparent.  Then add the crushed garlic cloves and tomatoes and  keep sautéing until everything is blended. Now add the chili powder, turmeric powder, salt and mix everything well. Add the greens now and sauté for 2 minutes until the greens are wilted. Finally add the cooked dhal, hing, and a cup of water; mix everything well, and cook for 5 more minutes and switch off the stove. This can be served with rice, idli, dosais, or chapathis.

Variation: This dhal can also be made entirely in a pressure cooker like a one pot dish. This method is quicker and easier without the sautéing or precooking the dhal. Just add everything into the cooker and cook for 15 minutes upto 3 whistles and then once the pressure is off, add the seasonings.

Nei Appam

I made this for Puja during Ganesh Chadhurti but couldn't post it until now. This is my kids favorite too. I usually make this for breakfast for packing for school or sometimes as an evening snack. I mostly add palm sugar instead of jaggery since we like the mild taste of palm sugar rather than jaggery.  Any other preferred sweeteners can also be added here to make these appams sugar-free. The pan that I used for these appams is a puff pastry pan, which is almost similar to our paniyaram pans and works great for recipes like these.

Ingredients: (yields around 10-12 appams)
1. Whole wheat flour, 1 cup.
2. Rice flour, 1 tablespoon.
3. Banana, 1.
4. Cardamom powder, a pinch.
5. Baking soda, a pinch.
6. Jaggery or palm sugar or any other sweetener of choice, 1/2 cup.
7. Salt, a pinch.
8. Ghee or oil for pouring over the pan.

Preparation:
Mash the bananas until it is a pulp. Add the wheat and rice flour along with the salt, cardamom powder, palm sugar, baking soda and mix everything well with a little water. The batter consistency should be that of a dosa batter consistency. Let it sit for 5 minutes. Meanwhile heat the puff pastry pan or the paniyaram pan and pour a little ghee or oil into holes (around 1/2 teaspoon of oil). Pour a little of the batter into the holes and let the appams cook on low flame for 2-5 minutes. Flip them over with skewers and let the other side cook. Make sure that both the sides of the appams are brown and crispy. Nei appams are ready to be enjoyed.