A journey towards healthy cooking
Potato Peas Kurma Recipe|Aloo Matar Kurma Recipe:
Today’s recipe is simple potato green peas kurma. I love any rich but simple gravy or kurma. This style of potato peas kurma is my favourite accompaniment for plain rice.
Continue reading “Potato Peas Kurma Recipe|Aloo Matar Kurma Recipe”
Corn Pulao Recipe/Sweet Corn Pulav Recipe-Corn has been my big time favourite since childhood.Only in the recent days, we come across the American sweet corn which is so fluffy, big and easy to cook.During childhood, we get corn(Makka Cholam) and all that we would do is pressure cook for a long time and eat after sprinkling salt or toast it in open fire and have it.In North India, the sight of cooking corn in open fire is very common.It is one super filling and yummy food.I would suggest you use the local corn kernels if you often cook corn instead of using American Sweet Corn.The below Corn Pulao Recipe was one of my earliest trials(June 2015).I couldn’t upload because I didn’t click a decent final picture.The below images might vary because of this.Come let’s check out Corn Pulao Recipe.
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Sago Kheer With jaggery:
Sago/Sabudhana/Tapioca pearls are full of carbohydrates and starch, hence provides you with instant energy.I mostly don’t include this except for payasam/kheer/to give a crisp/soft texture to dosa like masala dosa /sponge dosa. I love its texture when added to kheer and my favourite payasam is semiya payasam with javvarisi. Amma made an healthy alternative of it with palm sugar especially for me. I tried this one with jaggery and coconut milk on my hubby’s birthday/Vinayagar Chathurthi this year because hubby doesn’t take milk and sugar and he loves moong dhal kheer with jaggery.Hence this fusion happened.I prefer coconut milk to any animal milk because it is extremely nutritious.If consumed in moderation coconut milk is found to fight and protect us from infections and diseases,Hence I will never miss a chance to use it in my food.My hubby playfully hints me when we run out of coconut and tomato saying “Your heartbeats in the pantry are running out of stock”.To be honest ,I really can’t cook without coconut and tomatoes. It was when I had bought a new mobile , so I was experimenting with my food blog photos with it.I am sincerely looking for your feedback on this. Continue reading “JAVVARISI THENGAI PAAL PAYASAM|SAGO KHEER WITH JAGGERY & COCONUT MILK|TAPIOCA PEARL PUDDING|SABUDANA KHEER FOR BABIES”
Cauliflower rice or Gobi rice is an easy to make lunch box recipe. You can make it special or simple with some small variations. This is a simple version given below
Continue reading “GOBI RICE|CAULIFLOWER RICE”
When I was discussing on writing a recipe for Homemade Coconut Milk, my family members were not too convinced to give a post dedicated to it.
I then explained to them that even these come in ready-made packets and one of my friends had shared that using ready-made shredded coconut or coconut milk has so many ill effects to human body including obesity and infertility due to those preservatives.
There is one more reason behind sharing this recipe.Recently when I had met my brother in a family function he was quoting that coconut milk is ranked next to breast milk in terms of nutrition.It is extremely nutritious and healthy as per his doctor. Continue reading “HOME MADE COCONUT MILK-How to make coconut milk?”
My love and trials on ONE POT meals never ends.I keep experimenting almost every morning.This channa biriyani came to my mind when I was thinking for doing something other than stir fry or gravy or filling for sandwich with channa.Mom never forgets to include one variety of legume in our daily meal to suffice the daily protein requirement.I also try to follow my mother and always try to include atleast 2 or 3 portions of pulses in daily meal.My son loves all legumes since they are easy to pick and munch on.This simple yet rich dish is one of his favourites.
Ingredients:
To grind into a smooth paste:
To temper:
Procedure:
1.Soak Channa/chickpeas overnight after thoroughly washing in water.
2.Rinse and soak rice for 30 minutes in normal water.
3.Pressure cook soaked Channa for 3 whistles.Ensure that they don’t turn mushy.
4.Make a smooth paste out of all ingredients under “To grind into a smooth paste” and keep it aside.
5.In a pressure cooker,add two tbsp of ghee.Add all tempering elements.
6.Now add the paste and fry until raw smell vanishes.
7.Rinse rice well and add the cooked Channa and rice to this.
8.Now add turmeric powder,garam masala and salt and give a quick stir.
9.Add water and coconut milk and cook for three whistles.
10.When the pressure is released carefully fluff it with a fork.
11.Serve it with any raitha of your choice.
P.S:
You can use brown basmati rice too in this recipe.The water+coconut milk required would be 3 cups for 1 cup of rice after soaking in warm water for 40 minutes.
I prefer to pre cook channa to ensure softness.But do take care while cooking.It shouldn’t get mashed.
Introduce channa separately to your baby before trying this recipe.
Adjust spices as per your taste.
Always consult your pediatrician before introducing any new food to babies.
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Carrot Kheer or Carrot Payasam:
A very quick and easy dessert/snack/sweet/baby meal/festive recipe which is extremely nutritious and 100% tempting you to have more and more is CARROT KHEER/CARROT PAYASAM. I just attempted this recipe for my guests today and I thought if sharing it for Ganesh Chaturthi special. Yet another recipe where I have replaced the whites(milk & white sugar) making it baby friendly and health friendly for the entire family just like my recent ragi milk carrot halwa and daliya kheer. Continue reading “CARROT KHEER|CARROT PAYASAM”
