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The combination of banana gives a yummy creamy taste with nice little crunchy tiny black seeds of kiwi, flavoring agent as a orange juice and to increase the sweetness adding honey instead of sugar gives an amazing delightful taste. Enjoy this smoothie in any season.
Ingredients:
3 Fresh Kiwifruits, peeled and chopped
2 Bananas, chopped
1 cup Orange Juice
2 tablespoon Honey
4 Ice Cubes
Time Required: 10 mins.
Method:
Step 01) Add chopped banana, chopped kiwi, orange juice and honey in a mixer jar and blend it until smooth
Step 02) Add ice cubes and blend again for 20 to 30 seconds
That's it smoothie is ready.
According to your taste buds, adjust the consistency if it is more thick add little more orange juice and for sweetness add honey.
Enjoy the summer end serving this smoothie as breakfast drink.
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ONE IDLI MANY TASTES :) -- Whenever the Idli gets leftover not to worry.... you can prepare next day breakfast dish as Idli usili/Idli upma. This upma is very easy and quick to prepare. Keep the leftover idlis in refrigerator for easy crumbling. If you have more in quantity, use the blender for crumbling. Just one churn is enough otherwise it will be soggy. You can prepare Idli usili in many flavors like Lemon, Coconut, Plain, Molagapodi and for Tamarind taste add pulikachal mix (Pullikachal is made using Tamarind, red chili and peanuts)
Here is Molagapodi (It is spicy powder - mostly prepared in southern part of India) To do other versions simply add the preferred flavor in step 2. Enjoy the varieties tastes of Idli.
Check the below quick and easy breakfast Upma Varieties:
Ingredients:
- 2 cups Idli crumbled
- 1 onion chopped
- Tumeric powder - 1/2 tsp
- 2 tbsp oil
- salt to taste
For Seasoning:
- 1 tsp each urud dal / White Lentils (grown in Indian subcontinent- Available in
Indian Store)
- 1/2 mustard seeds.
- 3-4 green chilies
- Few Curry leaves
For Garnishing:
- Fresh Coriander Leaves
- Molagapodi Powder - 2 to 3 tsp (Mixture of many Indian Spices) Available in Indian store
Method:
Step 01) Crumble the leftover idli and keep it aside
Step 02) In a saucepan, heat oil, add seeds allow them to crackle, add chillies and curry leaves and saute for 1 minute then add onion, turmeric powder and salt stir fry till onions turns tender
Step 03) Add crumbled idli powder and mix well
Step 04) Return to low flame. Stir gently every now and then. Transfer to serving dish and garnish with coriander leaves and molagapodi powder
Serving: Enjoy the upma/usili with hot brewed coffee or tea :)
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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:
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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This is one more simple and flavorful very tasty sabzi and perfect for Curd Rice & Rasam Rice. In language of Hindi all dry side dishes are called as Sabzi and in language of Tamil called as "Poriyal"
Ingredients:
- 1 Cup Chopped Fresh string /green Beans
- 3 to 4 Green Chillies
- 1 tbsp Coconut grated
- 1/4 tsp Turmeric Powder
- 1 tsp Mustard Seeds
- 2 tsp Urad Dal / Split White Lentils (grown in Indian subcontinent- Available in
Indian Store)
- A pinch of asafoetida/Hing
- Salt to taste
- Oil
Time Required: 15 mins.
Method:
Step 01) Wash and chop the fresh green beans into small pieces
Step 02) Pressure cook the beans with 1/2 of cup of water for 1 whistles.
Step 03) Blend the grated coconut and green chilies and keep it aside.
Step 04) Heat oil in a pan, add seasoning seeds allow them to splutter.
Step 05) Add boiled beans, salt, turmeric and hing/ asafoetida mix well and saute for 2 minutes
.
Step 06) Add the above blended mixture and mix well.
Step 07) Adjust the salt if any.
Serving: Serve with Curd Rice or Rasam rice or even with steamed plain rice.
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I am happy that this year i could able to cover most versions of Kozhakattai's/modak/ dumplings :) Still Uppu kozhakattai and Pidi Kozhakattai are pending. Will post it later. Ganesh Chaturthi | Vinayakar Chaturthi 9th day Prasadam as Split black chickpeas dumplings /Kadalai Paruppu Kozhakattai.
“Prasadam” means an edible food that is first
offered to a God / deity and then distributed in his/her name to
followers/others as good sign.
Here are different types of Modak for Ganesh Chaturthi Recipes:
First day -> Fried Modak
Second day -> Vella Kozhakattai / Ukadiche Modak
Third Day -> Thill /Ellu Kozhakattai
Fourth Day -> Semiya Payasam / Vermicelli Kheer
Fifth Day -> Moong Dal Payasam/ Kheer
Sixth Day -> Aarsimav Ammini Kozhakattai or Pearl Modak
Seventh Day -> Kollu Sundal
Eighth Day -> Ulundu Kozhakattai
Ninth Day is -> Kadalai Paruppu Kozhakattai
Tenth Day -> Phirni
For Kozhakattai / Modak Outer Shell:
- Rice Flour - 1 cup
- Salt to taste
- Water
Chana Dal/ Kadalai Paruppu /Split black chickpeas Filling
- Chana Dal / Kadalai Paruppu/ split black chickpeas - 1/2 Cup (Grown in Indian subcontinent- Available in Indian Store)
- Whole Red chili- 4 to 5 nos
- Salt to taste
For Seasoning:
- Mustard Seeds / Kadukku - 1 tsp
- Udrud Dal/ Ulutham Paruppu/ White Lentil - 1 tsp (Grown in Indian subcontinent- Available in Indian
Store)
- Hing / Pinch of asafoetida - 1/4 tsp
- Turmeric Powder - 1 tsp (optional)
- Curry Leaves Few
Kozhakattai/ Modak Mehod:
Step 01) In a bowl add rice flour and salt without lumps mix it with 1 cup of water
Step 02) Put a reasonable sized heavy bottom pan on the range and heat 1 cup of water and bring to boil, Keep the flame in slow and then add the rice flour mixture and stir it nicely until it makes nice shiny dough
For Kadali Paruppu / Chana Dal Filling Method:
Step 01) Soak the dal/lentil and whole red chili for 1 hr. Drain and grind with tbsp of water. Add salt and mix well
Step 02) Steam the filling for 10 mins. Let it cool and then crumble it
Step 03) Heat a pan with a teaspoon of oil, add the seeds and allow them to splutter. Add curry leaves and red chili. Add kadalai paruppu/chana dal crumble add a turmeric powder, lemon juice and mix it well
Step 04) Take the gooseberry size dough and make a shape like cup and add teaspoon full of Kadalai Paruppu stuffing and seal it nicely and give the shape as per below picture or any other modak shape of your choice.
Step 05) Repeat till all the dough and stuffing is used up. Steam the modak/ Kozhukattai in idli steamer for 15 mins.
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Ganesh Chaturthi | Vinayakar Chaturthi 8th day Prasadam as Ulundu Kozhakattai / White Lentils Dumplings.
“Prasadam” means an edible food that is first offered to a God /
deity and then distributed in his/her name to followers/others as good sign.
First day -> Fried Modak
Second day -> Vella Kozhakattai / Ukadiche Modak
Third Day -> Thill /Ellu Kozhakattai
Fourth Day -> Semiya Payasam / Vermicelli Kheer
Fifth Day -> Moong Dal Payasam/ Kheer
Sixth Day -> Aarsimav Ammini Kozhakattai or Pearl Modak
Seventh Day -> Kollu Sundal
Eighth Day is Ulundu Kozhakattai
For Kozhakattai / Modak / Dumplings Outer Shell:
- Rice Flour - 1 cup
- Salt to taste
- Water
Uludu Filling
- Urud Dal / Ulundu / White Lentils - 1/2 Cup (grown in Indian subcontinent- Available in Indian Store)
- Toor Dal / Tuvaram Paruppu / Yellow Pigeon Peas- 1 tbsp (grown in Indian subcontinent- Available in Indian Store)
- Whole Red Chili- 4 to 5 nos
- Salt to taste
For Seasoning:
- Mustard Seeds - 1 tsp
- Urud Dal/ Ulunda Paruppu/ White Lentils - 1 tsp
- Hing / Pinch of asafoetida - 1/4 tsp
- Turmeric Powder - 1 tsp (optional)
- Curry Leaves Few
Kozhakattai/ Modak Mehod:
Step 01) In a bowl add rice flour and salt without lumps mix it with 1 cup of water
Step 02) Put a reasonable sized heavy bottom pan on the range and heat 1 cup of water and bring to boil, Keep the flame in slow and then add the rice flour mixture and stir it nicely until it makes nice shiny dough
For Uludu Paruppu Filling Method:
Step 01) Soak both the lentils for 1 hr. Drain and grind along with red chilies, along with salt and ginger with tbsp of water.
Step 02) Steam the filling for 10 mins. Let it cool and then crumble it
Step 03) Heat a pan with a teaspoon of oil, add the seeds and allow them to splutter. Add curry leaves and red chili. Add ulundu paruppu filling add a turmeric powder, lemon juice and mix it well
Step 04) Take the gooseberry size dough and make a shape like cup and add teaspoon full of ulundu stuffing and seal it nicely pinching from your fingers as per below picture shape
Step 05) Repeat till all the dough and stuffing is used up. Steam the modak/ Kozhukattai/dumplings in idli steamer for 15 mins.
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Ganesh Chaturthi | Vinayakar Chaturthi 7th day Prasadam as Kollu Sundal. Sundal varieties are also offered as Prasadam/nivedyam for Navratri Festival Recipes.
“Prasadam” means an edible food that is first offered to a God /
deity and then distributed in his/her name to followers/others as good sign.
Lentils,
pulses and sprouts stir fry sabji’s /side dishes are called as
"Sundal" in Tamil language. If i try to translate Sundal in English,
i would like to put it in the category of Salad. Salad means ready-to-eat dish. Though
many salads use raw ingredients, some use cooked ingredients like sundal
varieties.
First day -> Fried Modak
Second day -> Vella Kozhakattai / Ukadiche Modak
Third Day -> Thill /Ellu Kozhakattai
Fourth Day -> Semiya Payasam / Vermicelli Kheer
Fifth Day -> Moong Dal Payasam/ Kheer
Sixth Day -> Aarsimav Ammini Kozhakattai or Pearl Modak
Seventh Day is - Kollu Sundal
Ingredients:
- Horse Gram / Kollu / kulathī - 1 Cup
- Turmeric Powder - 1/4 tsp
- Salt to Taste
For Gravy:
- Green Chilies - 3 to 4 nos.
- Coconut grated - 1 tbsp
For Seasoning:
- 1 tsp Rai/Mustard Seeds
- 2 tsp Urad Dal / White Lentils (grown in Indian subcontinent- Available in
Indian Store)
- A pinch of asafoetida
- Curry Leaves - Few
- Oil
Time Required: 15 mins
Method:
1) Soak Horse gram/Kollu overnight.
2) Pressure cook the soaked kollu with 1/2 of cup of water for 2 whistles.
3) Blend the grated coconut and green chilies and keep it aside.
4) Heat oil, add mustard seeds, white lentils allow them to splutter. Add hing/ asafoetida & curry leaves and saute for 1 min.
5) Add boiled kollu, salt, turmeric and mix well and saute for 3 minutes.
6) Add blended coconut and green chili mixture and mix well.
7) Adjust the salt if any.
8) Serve with Curd Rice, rasam rice or even you can enjoy as snack dish.
Variation: You can add grated carrot, chaat masala (mixture of many Indian spices - available in Indian store) to bring completely another taste to the dish.
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Ganesh Chaturthi | Vinayakar Chaturthi 4th day Prasadam.
Semiya/Vermicelli/thin
noodles are popular in many parts of India. This noodle is prominently used for
breakfast menu like Semiya Upma and also as sweet dish like kheer or a sweet dessert
similar to rice pudding.
In the language of Tamil “Prasadam” means an edible food
that is first offered to a God / deity and then distributed in his/her name to
followers/others as good sign.
First day -> Fried Modak
Second day -> Vella Kozhakattai / Ukadiche Modak
Third Day -> Thill /Ellu Kozhakattai
Fourth Day is Semiya Payasam / Vermicelli Kheer
Ingredients:
- Semiya /vermicelli Roasted - 1/2 cup
- Milk - 2 cups
- Sugar - 1/4 cup
- Ghee(clarified butter) / Butter - 1 tbsp
- Elaichi /Cardamom Powder - 2 tsp
- Cashew Nuts - 8 to 10 nos
- Raisin - 1 tbsp
Time Required: 15 mins
Method:
Step 01) Heat a pan add 2 tsp ghee and roast the cashews and raisins and transfer them in to a plate
Step 02) In the same pan dry roast the semiya till golden brown. I used the ready to use dry roasted semiya / vermicelli, which you will get it in Indian Grocery store
Step 03) To save the time, in microwave bowl add semiya and 1/2 cup of water and cook it for 4 mins.
Step 04) In a pan add milk, allow it to boil till the milk turns creamy and becomes thick. Add cooked semiya, cardamom powder and cook it for 2 to 3 mins. ( If you skip the 3rd step, keep stirring it continuously with milk so that vermicelli doesn't burn and stick to the pan)
Step 05) Switch off the flame then add sugar,cashew nuts and raisins and mix it well.
Prasadam is ready to offer for lord Ganesh :)
Serving:
You can serve warm kheer with puris(Indian flat bread). Otherwise, serve chilled like dessert.
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As i made promised to my self to offer each day one prasadam here is Ellu Kozhakattai as a 3rd day nivedyam for lord Ganesh :) Ganpathy Bappa Moriya.
In the language of Tamil “Prasadam/nivedyam” means an edible food that is
first offered to a God / deity and then distributed in his/her name to
followers/others as good sign.
First day -> Fried Modak
Second day -> Vella Kozhakattai / Ukadiche Modak
Third day is -> Thil/Ellu kozhakattai
For Kozhakattai / Modak outer Shell:
- Rice Flour - 1/2 cup
- Salt to taste
- Water
Kozhakattai/ Modak/Dumplings Mehod:
Step 01) In a bowl add rice flour and salt without lumps mix it with 1/2 cup of water
Step 02) Put a reasonable size heavy bottom pan on the range and heat 1 cup of water and bring them to boil. Keep the flame in slow and then add the rice flour mixture and stir it until it makes nice shiny dough
For Sesame seeds StuffingThil/ Ellu / Poornam
- Jaggery - 1/4 cup
- Thil/ Sesame seeds/ Ellu- 1/4 cup
Jaggery –In India, it is prepared by
heating the Sugar Cane juice in the
vessel on furnace. Jaggery used to give sweetness to dish. It is available in
Indian store as block, chunks and even as powder format. The colors vary from
golden brown to dark brown.
Ellu Poornam Method:
Step 01) Dry roast the ellu/ Thil to a golden color. Once it is cooled down add this to blender with jaggery and grind it. You can stuff this pooram in spoon or you can give round shape also
Step 02) Take the gooseberry size dough and make a shape of cup and add teaspoon full of ellu poornam and seal it nicely pinching from your fingers as per below picture shape
Step 03) Repeat till all the dough and stuffing is used up. Steam the modak/ Kozhakattai in idli steamer for 15 mins.
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