Mor Kuzhu | Buttermilk Porridge

Mor Kuzhu is very quick and easy to prepare. Authentic south India, Tamil Nadu dish served as breakfast or as snack . You can prepare this dish in just 15 minutes (including preparation time). This dish also called as Mor kali. In Tamil language Mor means buttermilk and kuzhu means porridge. Seasoning with dried marinated chilli /mor milaga gives amazing taste to this dish. This recipe is simple, healthy, delicious, tangy, and spicy in taste.  Cut them in to pieces and give any shape of your choice and turn them as interesting snack. Kids will love this snack, when they come back after school or even you back from office. Sometime you should know the quickest recipes too when your stomach begins to growl. Check out our step by step photo recipe to learn.

Ingredients:

Rice Flour – 1 cup

Sour Butter Milk – 1 ½ cup

Salt  - 1 tsp

Water – 2 cups

Seasoning:

Mustard Seeds – 1 tsp

Urad Dal/White lentils – 2 tsp

Chana Dal/Bengal Gram split – 2 tsp

Curry Leaves – Few

Hing/Asafoetida – ¼ tsp

Oil  - 1 tbsp

Mor Molaga/ Dried marinated chili  – 3 to 4 nos

Method:

In a bowl add rice flour, butter milk, salt and 2 cups of water and whisk it nicely and prepare it as batter.

Put a reasonable size heavy bottom pan on the range and heat oil. Fry the mor molaga/dried marinated chili, once they are start turning to dark brown color remove them from oil and transfer it plate and allow them to cool.

In the same oil, temper the seeds. Once they start popping add curry leaves, Hing, and stir for 1 or 2 mins. If you don't have the marinated chili, then add chopped green chilies in this step.

Add the rice flour mixture and 1/2 cup sour butter milk for extra tart ness and mix it nicely. You can skip butter milk as per your family preference.

crush some mor molaga and mix it nicely. 

Reduce the flame to medium and stir the mixture slowly. Add 1 tbsp of oil and mix it gently. This improves taste and also helps to leave the mixture from the pan fast

When the mixture starts to leave and not sticking to sides of the pan and bottom of the mixtures changes to light golden color means it is done. Switch off the gas.

We like the crust in the bottom of the mixture, so I keep little longer time. We sisters, always fight to get the crust from our mom.:) 

Serving: Serve extra mor molaga for more spiciness.

 Note:

1. Use the sour curd/ butter milk to get the traditional taste.

2. You can use green chili instead of dried marinated chilli

3. If you are using dried chili, then reduce the salt in batter mixture. Dried chili by default has lot of salts in it.

4. Generously use of oil gives nice taste to the dish

5. Grease the plate and pour the mixture and allow them to cool and cut them in to pieces and give any shape of your choice turn them as interesting snack!

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Kerala Style Idiyappam / String Hoppers

Idiyappam (e-di-ap-pam) is a traditional South Indian cuisine served as a main course at breakfast or dinner with vegetable stew, sweetened coconut milk, and curry like potato, peas masala and even with non-vegetarian curries.  Very simple ingredients and it is very quick and easy to prepare. You can also use wheat flour, finger millet flour (Ragi) instead of rice flour. 

Ingredients:

Rice Flour – 1.5 cups

Salt to taste

Water

Oil – 1 tbsp

Locally it is also known as Nool Puttu in Kerala and in the coastal areas of Karnataka as "Semige".

Method:

Step 01) Heat a pan with cup of water and add salt, oil and allow them to boil. When it starts bubbling turn off the heat and add rice flour and keep mixing to make a dough.

 

Step 02) To prevent from dryness cover the dough with a wet cloth. Pinch an orange size portion from the dough form a little longer roll and place it in the presser, press the dough on greased idli plate and repeat the same procedure till you use all the dough.

 

Step 03) Steam it for 7 to 8 mins. (Without whistle) in pressure cooker.

Note: Instead of step 1, you can directly knead the dough like chapati. Use  the roasted rice flour, salt and oil adding boiled water little by little knead the dough and let them sit for 10 mins. And cover the bowl with a plate or muslin cloth.

Serving:  Serve with Vegetable Stew, Coconut Milk or any other spicy curry.

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Rice Upma

Rice Upma is an authentic dish from South Indian cuisine just like any other upma varieties like Rava Upma, Sevia Upma, Poha Upma, Oats Upma, Idli Upma, Moong Dal Upma, javvarisi /Sabudana upma you can prepare this delicious healthy upma at any time in couple of minutes.  Click on the upma varieties to know the recipes.

Upma is a south Indian breakfast dish usually cooked as a thick porridge using various main ingredients and vegetables. 

Ingredients:

• Rice - 1 Cup
• 1 Big Onion chopped
• Peas – 1/4 Cup
• salt to taste

~ For Seasoning:

• Mustard seeds  - 1/2 tsp
• Urud Dal/White Gram Split - 1/2 tsp (grown in Indian subcontinent- Available in Indian Store)
• 3-4 green chilies
• Few Curry leaves
• 2 tbsp oil

~ For Garnishing:

• Lemon- 1 small piece
• Fresh Coriander Leaves

Method:

Step 01) Wash the rice twice and drain the water and spread it on clean cloth for about 20 mins. Grind the rice when it is dried still little wet in to coarse and keep aside.

Step 02)  In a saucepan, heat oil, add seasoning seeds allow them to crackle, add chilies and curry leaves and saute for 1 minute then add onion, peas, stir fry till onions turns tender.

Step 03) ) Add 2 and half cups of water bring them to boil

Step 04) ) Add rice and cook them till rice particles cooks nicely. Stir gently every now and then

Step 05) ) Return to low flame and add lemon juice and mix well. Transfer to serving dish and garnish with coriander leaves and piece of lemon for extra sour taste

 Serving: Serve hot with Magani Kizhakku & kalaka (available only in southern part of India) or with any spicy pickle.

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Oats Upma

Upma is served as a breakfast dish, in south India commonly called as Upma / Uppuma/Uppittu. Upma usually cooked as a thick porridge using various main ingredients and vegetables. 

This is one of the Quick and easy breakfast dish!

Check the below quick and easy breakfast Upma Varieties:

Rice Upma      Poha/Avil Upma,   semiya Upma,   MoongDal Upma,  Idli Usli/Upma, Sabudana khichadi, Tamarind Poha, 

Ingredients:

1 cup Oats
1 onion chopped
1 Carrot chopped (optional)
1/2 tsp sugar
2 tbsp oil
salt to taste

For Seasoning:
11 tsp each urud dal  / White lentil(grown in Indian subcontinent- Available in Indian Store)
1/2 tsp mustard seeds
3-4 green chilies
Few Curry leaves

For Garnishing:
Lemon- 1 small piece
Fresh Coriander leaves


Method:

1) Wash oats drain water sprinkle a handful of clear water and keep aside.
2) In a saucepan, heat oil, add seeds allow them to crackle, add green chilies and curry leaves and saute for 1 minute then add onion, carrot, stir fry till onions turns tender.
3) Add oats, sugar and lemon juice and mix well
4) Return to low flame. Stir gently every now and then. Transfer to serving dish and garnish with coriander leaves and piece of lemon for extra sour taste
5) Serve hot with freshly brewed coffee. :)

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Tomato Pachadi

 

One more simple and easy recipe to ease your busy morning. This tomato pachadi is of south Indian style mostly use it as a side dish. It goes very well with onion paratha, plain roti, chapati and even you can mix it with plain rice it tastes amazing.

In Tamil language the word "Pachai" means green or raw and "adi" means pound. Broadly translated, it refers to food which has been pounded.


Ingredients:
Tomato (chopped)- 1 big no.
Green Chili (chopped) - 1 no.
Fresh Coriander Leaves chopped - 1/4 cup
Red Chili Powder - 2 tsp
Salt  to taste
Curd - 1 cup

> For Grinding:
Coconut grated - 2 tbsp
Mustard Seeds - 2 tsp

> For Seasoning:
Mustard Seeds - 1tsp
Whole Red chili - 1 no.
Asafoetida / Hing - 1 pinch
Curry leaves - 3 to 4
Coconut oil/ Vegetable oil - 2 tsp

Time Required: 15 mins.

Directions:

Step 01) Grind  the grated coconut and mustard seeds  in to fine paste

 

2. In a bowl add the above paste, chopped tomato, green chilies, fresh coriander leaves, red chili powder and salt mix it well. Then add the curd  and mix  it nicely

 

3. Heat oil in a pan in medium flame (use coconut oil to bring out the authentic taste of south India) add whole red chili, mustard seeds, Asafoetida /hing and curry leaves. Add this seasoning to tomato pachadi. 

Serve: Serve with chapati, onion paratha, roti, or even it goes very well with plain rice.

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Restaurant Style Fried Rice

Is your family is fan of restaurant fried rice? Now, no need to take out after you try this one!  It's a quick and easy way to use left over rice and you really can make fried-rice with whatever you have on hand. Keep ingredients all chopped and ready to go and then just had to stir-fry everything. DH loved this & asked me to make again with egg in it :)

Ingredients:

• 1 cup Uncooked Rice
• Spring onion - 1 bunch
• String Beans - 10 to 15 no.
• Carrot - 1 no. 
• Capsicum - 1 no.
• Green Chilies - 2 to 3 nos.
• Garlic  - 2 flakes crushed/chopped

> Other Spices:

• Salt to taste
• Black Pepper Powder - 2 tsp
• Chili Sauce - 1 tsp
• Soya Sauce - 2 tbsp
• Vinegar - 1 tsp (Optional)
• Sesame seeds Oil - 2 tbsp

Cutting Method of vegetables:
The Chinese style of cutting vegetable is based on the principle of exposing maximum surface area so that food gets cooked quickly, retaining the natural flavor and color.

How to Boil Rice:
1. Clean, wash 1 cup of rice. Soak for 10 minutes
2. Boil 4 cups of water with 2 tsp of salt. Add rice
3. Cook, uncovered, over medium flame, stirring occasionally, until the rice is tender but not over cooked
4. Drain out the water from the rice and let it stand in the strainer until absolutely cold. Then transfer the rice into big plate for 20 mins.

Method:
Step 01) Heat a oil in a big pan in medium flame splutter green chilies, garlic. Stir fry spring onions, leaving the green part

 

Step 02) Add string beans, then carrots, stir fry for about 3 to 4 mins. Add capsicum and stir fry for 2 more mins.

 

Step 03) Add salt, black pepper powder then add rice. Add soya sauce, vinegar and chili sauce and mix well.

 

Step 04) Add the green onions and stir fry the rice for 3 more minutes and serve hot.

 

Serve with extra soya sauce :)

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Bhel Puri /Puffed Rice Snack

Ingredients:

• 2 cups puffed rice (murmura)
• 1/2 cup chopped onions
•  1/2 cup chopped tomato 
• 4 tbsp Sweet Chutney (made from Dates and Tamarind)
• 2 tbsp Green spicy Chutney (made from Mint and coriander leaves)
• 1 tsp black salt or chaat masala
• 1/2 tbsp lemon juice
• salt to taste

For Garnishing

• 1/2 cup Sev or Farsan / (Indian Fried Snacks - available in Indian store)
• 10 Papadi (crushed) / (Indian Fried Snacks - available in Indian store)
• 1 tsp grated raw mango
• roasted peanuts
• finely chopped coriander Leaves

Time Required: 10 mins

Method:

1. Take a large bowl  add the puffed rice, then chopped onions tomatoes, lemon juice and chutneys. 
2. You can vary the sweet and spicy chutney as per your taste buds.
3. Then add the crushed papadis, sev/farsan , raw mango, roasted peanuts and chopped coriander leaves, mix well.
4. Serve immediately.

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Dahi Misal Chaat

I always think what to have for evening snack something very healthy....  Dahi misal chaat hot & sour flavor/chatpata snack gave me the answer. In language of Marathi and Hindi "dahi" means curd and "misal" in marathi means mixture. Mixture of boiled pulses, onion, tomato, fried snacks and spices are mixed in curd to bring the hot and sour flavor. This snack is very healthy, crunchy delicious in mix of all tastes and fills your heart as well as stomach!


Ingredients:
1 cup  - Boiled Pulses
1 cup -  curd / Yogurt
1/4 cup - Chopped Tomato
1/4 cup - chopped Onion
Coriander leaves for Garnishing

>Masala Powders:
3 tsp - chaat masala  (mixture of many Indian spices)
1 tsp - Red Chili Powder
1/4 tsp - turmeric powder
1/2 tsp - Salt

>For seasoning:
1 tsp - Mustard Seeds
1 tsp - udrud dal / White Lentils (grown in Indian subcontinent- Available in Indian Store)

3 tsp Oil for seasoning

>For Toppings:
Sev/ Bhujia ( Indian fried snacks - available in Indian Store)
Potato chips
Tortilla chips
(Any snacks which ever existing at home :)

Method:
1. Soak the pulses for about 3 hrs and then cook them in pressure cooker for 3 whistles. (If you forgot to soak the pulses  4 to 5 whistles

2.  In a medium flame heat a pan add 1 tbsp of oil, add the seeds and allow them to crackle

3. Add all above mentioned masalas together in a seasoning oil and fry them for 1 min. ( This gives a nice color & taste to the chaat)

4. Add onion saute till turns in to golden brown

5. Add the tomatoes fry them for 1 min

6. Add the cooked pulses and 1 cup of water mix nicely & cook for 2 mins. And switch off the gas

7. Take a bowl add 2 scoops of pulses gravy, and layer them with some raw chopped onion and  tomato, curd, and add any of the topping snacks and garnish with fresh coriander leaves

                   

 

 

 8. Serve this healthy, very filling, tasty guilt free snack at any time.

Recipe in Video format.

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