PHOOL MAKHANA POORI

Phool makhana poori / Lotus seeds poori/ Fox nutspoori  is a delicious and healthy poori made with powdered phool makhana/ lotus seeds and wheat flour. Phool makhana/ lotus seeds a white colored seed popped like popcorn is a good source of protein rich in iron, fiber and a lot more health benefits. Phool makhana with so much goodness needs to be in our diet, so along with snacks thought to make poori with it and trust me it has only mild flavors of phool makhana and no one will even know its presence in the poori, but i can say its added flavors makes the poori taste delish and super yummy . So lets go for the recipe.

INGREDIENTS

Wheat flour     - 2 cups
Makhana flour - 1 cup)
Salt                    -to taste
Oil                    - deep frying

METHOD

Dry Roast the makhana and grind to fine powder

Mix wheat flour, makhana powder, salt  and add in 2 tbsps of oil and rub it into the flour  and  add water slowly and knead to a stiff dough.Keep the dough closed and keep aside  for 10 to 15 mins.Divide the dough into equal portions.Take a ball, roll it in a oiled surface till thin.Drop rolled  poori in oil, press on top till puffy, flip over and cook.Serve with poori masala.

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KOLLU / MUDHIRAI KOZHUKKATTAI / HORSEGRAM STEAMED BALLS

Arisi Upma Kozhukattai  or Pidi Kozhukattai is a popular and traditional breakfast in South India. These steamed rice dumplings can be easily served with some Coconut chutney or sambar for breakfast or for dinner.

I have made this pidi kozhukkatai a healthy one with super power horsegram/ kollu / mudhira.

Let’s see some of the health benefits of horsegram / kollu / mudhira

 Horsegram / kollu / mudhira are rich in nutrients. They contain plenty of calcium, phosphorous, iron and protein. By virtue of its nutrients and ayurvedic natural properties, the horse gram is considered to be beneficial to human and animal health. It reduces flatulence and reduces indigestion. It also helps to eradicate intestinal parasites.

Horse gram is known to reduce body fat  which is the root causes for obesity. The nutritional contents of these beans, like very little carbohydrate, more protein and fiber, contribute to weight loss.

 The iron content of this bean helps to boost haemoglobin .

 Regular consumption of these beans helps to reduce blood glucose level.

 Regular consumption of cooked horse gram helps to expel small kidney stones. Scientific studies have shown that horse gram inhibits formation of calcium oxalate stones in kidneys.

Regular consumption of these beans helps to reduce blood glucose level.

Pregnant women, persons who are recovering from tuberculosis, people who are willing to  gain weight should not use horse gram.

Let’s go for the healthy  recipe

INGREDIENTS

Good quality rice                                   -  1 cup
Horse gram / kollu / mudhirai          -  ¾ cup
One ripe fresh coconut                         - 1 tbsp 

Garlic                                           - 4 nos

Cumin seeds                               - 1 tsp

Pepper                                                      - 1 tsp

Red chillies                                             - 5 nos
Salt                                                        -   to taste

FOR SEASONONING

Oil                                                -   1 tsp

Mustard seeds                                 -  1 tsp

Urad dal                                          -   1 tsp

Red chilly                                         -  1 broken

Curry leaves                                       -1 sprig

METHOD

Wash rice well, drain the water completely and spread over a cloth.

Wash and soak horsegram / mudhira / kollu  for 6 to 8  hours.

Drain the water, spread over a cloth and powder into rava.

Blend the garlic, grated coconut and red chillies and pepper , cumin seeds  and red chillies together and keep aside.

Heat oil in a frying pan season with mustard seeds, urad dal and curry leaves.

Add 4  cups of water and required amount of salt and allow it to boil..

When it starts boiling add ground  garlic  coconut mixture and the coarsely powdered rice horsegram rawa mixture.

Stir continuously from the bottom .

When all the water is absorbed cook for few more minutes at a lower flame .

Remove from fire and allow it to cool for sometime .

Make oval sized balls and steam for fifteen minutes .

Yummy , healthy   kollu / horsegram / mudhirai   kozhukkattais are ready to serve.

Serve hot with sambar or chutney .

THINAI IDLI / FOXTAIL MILLET IDLI

There are lots of benefits in millets.  We can prepare any of our  dishes with millets.

I have posted some millet dishes in my blog too.

I have Prepared idlies from one of the millets, Foxtail millet/Thinai.  

Refer the below link for millet recipes
http://hottavasandovens.blogspot.in/search/label/Millet%20Recipes

Nowadays many people who have completely eradicated rice and other food grains from their diet and switched fully to millets. Though millets are good for health, consuming  too much of it, is not good., over consumption of millets leads to hypothyroidism.

Always eat a variety of food grains like rice, whole wheat, barley, quinoa, bulgur, couscous, millets, oatmeal etc rather than stick to one particular grain. 

Here goes the recipe.

INGREDIENTS

 
   Foxtail millet                                   -3 cups
   Whole Urad dal                              - 1 cup
   Fenugreek seeds-vendhayam       - 2 tsp
   Salt                                                   -to taste   
  Gingelly oil                                         - 1 full ladle

INGREDIENTS FOR SEASONING

Pepper corns                          - 10 to 12 nos

Cumin seeds                          - 1 tsp

Ghee                                       - 1 tbsp

   

METHOD

Wash and soak thinai/foxtail millet and urad dal separately in water for 4-5 hours. Soak fenugreek seeds along with dal.

Grind urad dal until light and fluffy adding water from time to time.

Grind millets adding water little at a time to a slightly coarse batter.

Mix both the batter, add salt needed and allow it to ferment. Grind it the same way as you grind for regular idlis. The batter should not be too thick nor too thin.

Heat ghee in a pan and season the pepper corns and cumin seed and to the bater and mix well.

Add the gingelly oil and mix well.

 Bring water to boil in  a steamer or idli cooker to make idlis.

Then grease the idli mold with oil and pour a ladle of fermented batter into the moulds. Steam for 15 minutes or until a toothpick inserted in the center of the idli comes out clean.

After it cools a little, remove the idlis from the mould.

Healthy Thinai / foxtailmillet id;is are ready to serve.

 Serve hot with sambar or chutney

NOTE 

You can make idli with this batter only for a day, the next day, you can use the batter to make dosas. You can also make thick uthapams by adding finely chopped onions and green chillies to the batter.

Fermenting time differs according to weather conditions.

COCONUT MILK PUTTU

Puttu is a steamed cake traditionally made of wet coarsely ground rice flour mixed with grated coconut, salt  and spiced with cumin seeds. Another  variation  to the puttu, I have given for this is instead of water I have added coconut milk to mix the puttu powder. And that this puttu is also steamed in coconut shell.

Coconut shell is one of the most eco-friendly one and it  imparts Natural taste and smell to the puttu.    

                                                                                                                        

 First, take an empty coconut shell, the part which has eyes, scrape off the inside remains with a spoon, rise in water. There are three eyes in the coconut, poke the flimsy eye with your finger or with a spoon.

INGREDIENTS FOR COCONUT MILK PUTTU

Puttu powder                                     - 1 cup

Grated coconut                                              -1/2 cup

Coconut milk second extract                        - 1 cup

Cumin seeds                                      - 1 tsp

Salt                                                      - to taste

 METHOD FOR MAKING  COCONUT MILK PUTTU

In the puttu powder add salt & sprinkle COCONUT MILK  little by little & mix well .

After mixing the powder when you press a handful of powder  & drop , it will become powder again .

That is the consistency .

In the coconut shell add 1 to 2 tbsp of coconut & add coconut milk puttu mix & top with some more coconut leaving one inch space above .

Fix this filled shell over the pressure cooker with boiling water

Provided the steam should enter through to cook the puttu

Steam for about 10 to 15 minutes .

Remove the shell from the heat & keep the shell upside down & tap it

Yummy coconut milk puttu is ready to serve.

Serve hot with kadalai curry.

FOR KADALAI CURRY CHECK THE BELOW LINK

http://hottavasandovens.blogspot.in/2015/09/corn-puttu.html

3G PUTTU GREENS, GREEN PEAS, GOOSEBERRY PUTTU

Puttu is a steamed cake traditionally made of wet coarsely ground rice flour mixed with grated coconut, salt  and spiced with cumin seeds. Another healthy variation I have  given to this puttu is that I have added boiled and ground amaranth greens, green peas and goosenerries. , . And this puttu is also steamed in coconut shell.

Coconut shell is one of the most eco-friendly one and it  imparts Natural taste and smell to the puttu.    

                                                                                                                        

 First, take an empty coconut shell, the part which has eyes, scrape off the inside remains with a spoon, rise in water. There are three eyes in the coconut, poke the flimsy eye with your finger or with a spoon.

Select shells which has the flimsy eye in the center.

INGREDIENTS FOR 3G PUTTU

Puttu powder                                     - 1 cup

Grated coconut                                              -1/2 cup

Water                                                  - 1 cup

Salt                                                      - to taste

Cumin seed                                        - 1 tsp

Sugar                                                  - 1 tsp

Amaranth or palak greens                - 2 tbsps

Green peas                                         - 50 gms

Gooseberry                                         - 3 nos(deseeded and chopped)

Small onions                                      - 5 nos

Green chillies                                     - 4 nos

METHOD FOR MAKING 3G PUTTU (GREENS,GREEN PEAS AAND GOOSEBERRY / NELLIKKAI PUTTU)

Boil the greens / keerai, green peas, gooseberries, green chillies and small onions by adding ¼ cup of water.

Allow it to cool and grind it to a smooth paste.

Mix flour,, ground 3g paste ,  cumin seeds, sugar, salt, half of the coconut and sprinkle water in smaller quantities and mix well.

The right consistency of the flour is, when you press a handful of flour and drop , it will become Powder again.

In the coconut shell add 1 to 2 tbsp of grated coconut & add 3G  puttu mix & top with some more coconut leaving one inch space above .

Fix this filled shell over the pressure cooker with boiling water .

Provided  the steam should enter through to cook the puttu )

Steam for about 10 to 15 minutes .

Remove the shell from the heat & keep the shell upside down & tap it gently.

3G puttu will be in the shape of coconut shell .

Yummy Green 3G  puttu is ready to serve

Serve hot with kadalai curry. 

REFER THE BELOW LINK FOR KADALAI CURRY

http://hottavasandovens.blogspot.in/search?q=CORN+PUTTU

NOTES

Once you mix the flour, let it rest for 20 minutes.puttu will be softer.

When you mix the flour, just whip the wet flour in a mixer or in a food processor to remove all  When lumps.

MAHAANI / SARSAPARILLA CHIRATTA / COCONUT SHELL PUTTU

Puttu is a steamed cake traditionally made of wet coarsely ground rice flour mixed with grated coconut, salt  and spiced with cumin seeds.But I have  given a pickly flavor to the puttu , from our usual traditional puttu.I have added sarsaparilla / mahani pickle to the flour. You can add any pickle of your choice and prepare it.

Another uniqueness in this puttu is that this sarsaparill / mahani puttu steamed in coconut shell.

Coconut shell is one of the most eco-friendly one and it  imparts Natural taste and smell to the puttu.    

                                                                                                                        

First, take an empty coconut shell, the part which has eyes, scrape off the inside remains with a spoon, rise in water. There are three eyes in the coconut, poke the flimsy eye with your finger or with a spoon.

Select shells which has the flimsy eye in the center..

INGREDIENTS FOR MAHANI / SARSAPARILLA PUTTU

Puttu powder                                               - 1 cup

Mahani pickle / sarsaparilla pickle         - 2 tbsps

Grated coconut                                              -1/2 cup

Salt  - required, (adjust the salt because there is salt in pickle  already)

Water                                                              - 1 cup

Cumin seeds                                                  - 1 tsp

Sugar(optional)                                              - 1 tsp

METHOD FOR MAKING  MAHANI / SARSAPARILLA PUTTU

Grind the mahani / sarsaparilla pickle to a smooth paste adding ¼ cup of water

Mix flour,ground sarsaparilla/mahani paste,  cumin seeds, sugar, salt, half of the coconut and sprinkle remaining 3/4^th cup water in smaller quantities and mix well.

The right consistency of the flour is, when you press a handful of flour and drop , it will become Powder again.

In the coconut shell add 1 to 2 tbsp of grated coconut & add mahani / sarsaparilla puttu mix & top with some more coconut leaving one inch space above .

Fix this filled shell over the pressure cooker with boiling water .

Provided  the steam should enter through to cook the puttu )

Steam for about 10 to 15 minutes .

Remove the shell from the heat & keep the shell upside down & tap it gently.

Mahani / sarsaparilla puttu will be in the shape of coconut shell .

Saffron, spicy, yummy mahani / sarsaparilla puttu is ready to serveServe hot with kadalai curry. 

REFER THE BELOW LINK FOR KADALAI CURRY

http://hottavasandovens.blogspot.in/2015/09/corn-puttu.html

NOTES

Once you mix the flour, let it rest for 20 minutes.puttu will be softer.

When you mix the flour, just whip the wet flour in a mixer or in a food processor to remove all  lumps