Zero Oil Beetroot Curry ( Microwave )

 

Zero oil Beetroot Curry

 

Beetroot :  2  ( chopped )

Red chilly :  2 ( dry roast and make into flakes )

Green chilly :  1 ( finely chop )

Cumin seeds :  ½ tsp ( dry roasted and crushed )

Coriander seeds powder :  1 tsp

Sugar : 1 pinch

Salt to taste

Coriander leaves :  1 tbsp for garnishing

          In Microwave safe vessel , cook Beetroot adding 2 tsp of water ,  in high for 6 mts ( stirring once in-between ).,   with closed lid.

Add all the ingredients except coriander leaves… 

Cook for 2 more mts with closed lid , in high .

Allow standing time of 2 mts.

Garnish with coriander leaves .

 

 

Serve hot with Rice and Sambar /  Rasam.

Note :

·        Can add ghee at the end , mix well and do garnishing.

 

 

Pumpkin Gotsu

Pumpkin Gotsu

 

Yellow  Pumpkin :  1 + ½ cup

Yellow Moong dal / Split & de husked Green gram :   2 tbsp

Tamarindpaste :  ½ tsp

Sambar Powder : 1 tsp

Salt to taste

Turmeric powder :  2 pinches

Hing powder :  2 pinches

Oil :  1 tsp

Mustard seeds :  ½ tsp

Green chilly :  1 ( slit into half )

Ginger :  ½ tsp  ( chopped )

Curry leaves : few

Jaggery or sugar : 1/4 tsp

 

 

          Soak Moong dal for half an hour in half cup of water.   Don’t drain water .  Cook  using same water.

In a tsp of oil, fry 1 red chilly, 1/2  tsp channa dal & 1 tsp of Dhaniyaa till slightly change it's colour. Gring & keep this freshly ground powder aside. 

Cook moong dal in a cooker for a whistle. 

In a pressure pan , heat oil and temper with mustard seeds.  When it stops spluttering , add ginger, chilly and stir for few seconds .  Add salt, veggies, sambar powder, tamarind paste,  turmeric powder, hing powder and one cup  of water and mix well . 

Close the lid and Cook for a whistle .

Add cooked dal, curry leaves, freshly ground powder, jaggery with the cooked veggies and give a nice boil. 

Serve hot with     Pongal  /  Idly /  Dosa   

 

Variation :

·       Can add one onion ( chopped ) + 2 tomato ( chopped ) . Stir fry onions and then add tomatoes and fry for few minutes and proceed as usual.  Omit adding any other veggies.

·       Can add Brinjal instead of Pumpkin.  Stir fry chopped brinjal after tempering and proceed as usual.

 

 

Pongal

Pongal

Rice  :  1 cup

Split Green gram / Moong dal /  Paasiparuppu  :  1/3 cup

Cashew   :  6  ( chop into half )

Pepper  :  1 tsp ( crushed )

Pepper  :  ½ tsp ( Whole )

Cumin seeds  :  1 tsp ( crushed )

Cumin seeds :  ½  tsp  ( should be added raw )

Green chilly  :  1 ( slit into 2 )

Ginger  :  1 tsp ( chopped )

Curry leaves  :  few

Hing powder  :  1 pinch

Ghee  :  3 tbsp + 1 tsp

Oil  :  1 tbsp

Water  :  4 cups

Salt to taste.

          In a pressure pan,  Dry roast Split green gram dal and rice till it becomes warm.  Dry Keep it aside.

Heat ghee & oil ….  Add Cashews and fry till golden colour and remove it and keep it aside. Use this finally for garnishing. 

Add whole pepper, crushed pepper, crushed cumin seeds, ginger,  green chilly …  give a stir.

Add all the other ingredients.... Rice, dal, Salt, raw jeera, hing, curry leaves . 

Cook for a whistle in medium flame. 

After opening mix fried cashews in hot Pongal.    While mixing,  it will get mashed lightly .  

Pongal is ready to serve. 

Serve hot with  Gotsu /  Sambar  /  Chutney .  

Millets Pongal

Replace Rice with millets  : 
1.  Kodo millet ( Varagu )
2. Foxtail millet ( Thinai )
3. Little millet ( Saamai )
4. Banyard millet ( Kudhiraivali )

* Instead of cooking directly in cooker, if you choose to cook in inner vessel, then cook for 4 whistles .

Procedure is exactly the same. 

Bhaji for Poori

Bhaji for Poori

 

Potato : 3

Green chilly : 2 ( finely chopped )

Ginger :  ¼ inch ( finely chopped )

Bengal gram : 1 tbsp ( soak for an hour )

Turmeric powder : 2 pinches

Onion : 1 ( finely chopped )

Curry leaves : few

Salt to taste.

Gram flour / Besan / Kadalai maavu :  1 tsp

Water :  1 ladle

 

Coriander leaves :  few , for garnishing.

Oil : 1 tbsp

Mustard : ½ tsp

          In a pressure pan cook potato and Bengal gram .

Drain the water and mash potatoes . 

In a pan heat oil temper with  mustard …. When it stops popping , add onion, green  chilly, ginger , curry leaves .  Stir fry till onion becomes translucent .  

Add turmeric powder and give a stir.

Add mashed potato, salt,  boiled Bengal gram , gram flour and water ….

Let the consistency be semi solid.

Give a nice boil and remove from flame.

 

Garnish with coriander leaves.

 

Serve with Poori /  Roti

 

Potato Masal for Dosa / Roti

Potato  Masal for Dosai

 

Potato : 3 ( cut into half )

Green chilly : 2 ( finely chopped )

Ginger :  ¼ inch ( finely chopped )

Bengal gram : 1 tbsp ( soak for an hour )

Turmeric powder : 2 pinches

Onion : 1 ( finely chopped )

Curry leaves : few

Salt to taste.

Oil : 1 tbsp

Mustard : ½ tsp

          In a pressure pan cook potato and Bengal gram .

Drain the water and mash potatoes . 

In a pan heat oil temper with  mustard …. When it stops popping , add onion, green  chilly, ginger , curry leaves .  Stir fry till onion becomes translucent .  

Add turmeric powder and give a stir.

Add mashed potato, salt,  boiled Bengal gram and a tbsp. of water ….

Cook for just few mts to get hot.

Serve with  Dosai / Roti .

 

Phulka / Roti

Phulka  /  Roti

 

Whole Wheat Flour / Aata  :  3 cups ( 600 ml )

Warm water or  Warm Milk : 1 cup + 1 ladle ( 250 ml )

Salt  : ½ tsp

Sugar : ½ tsp

Oil : 1 tsp

          Mix all the ingredients and knead briefly, just to mix water and no traces of dry flour.  Brush oil on surface of the kneaded dough to prevent it from drying .  Rest for half an hour.   Now knead thoroughly into soft dough,  for 10 to 15 minutes .   Dough should not be sticky or it should not be hard.

 

Divide into 12 equal portions of balls .

 

Dusting in wheat flour , roll each balls into thin disc . 

While rolling,  pressure should be light and equally applied .

 

If you are very particular about the shape, you can use lid and cut the edges to get perfect round rotis.

 

On a hot tawa place the rolled roti .

When You could see  bubbles at the bottom ( first side ),.....

 

 flip and cook on the other side ( second side ) till it gets brown spots.

Keep ready Mesh and tongs.

 

Now Place roti mesh on flame and keep first side of roti on it ,  facing flame . , Your roti will puff up nicely. 

 

Using tongs , Remove roti from the flame .

In a bowl, keep tissue paper or kitchen towel and keep the roti on it .  Apply few drops of  melted ghee .

 

Serve hot with Dhal /   Bhaji or any gravy.

 

 

Variation :

Instead of showing directly on the flame…. You can also cook on tawa itself.

On a hot tawa place the rolled roti .

 

 

When it just starts to bubble at the bottom ( first side ), flip and cook on the other side ( second side ) till it gets brown spots.

 

At this stage , place the first side of roti, facing the hot tawa and  using kitchen towel , press gently on corners of roti .  

 

  It will puff up nicely.   

 

 

 Remove and store in kitchen towel.

 

 Note : 

·       Water may vary according to the quality of wheat flour.  Increase or decrease accordingly.   

·       After kneading , if you find your dough is sticky , add some flour and knead it.  And if it is hard , add little water and knead.

·       Use less flour for dusting as much as possible .

·       Generally , roti should be cooked in hot tawa for lesser time.

·       Machine ground Aata gives best result.

 

Chickpeas / Kondakadalai Sundal

Chickpeas /  Kondakadalai  Sundal

 

Chickpeas  / Kabooli Chana   /  Vellai Kondakadalai  :  1 cup

Cooking soda : 1 pinch

Turmeric powder  : 1 pinch

Salt to taste

 

To roast in oil and powder :

Red Chilly  :  4 

Coconut  :  2 tbsp  ( grated )

Corander seeds :  4 tsp

Bengal gram :  2 tsp

Hing powder :  2 pinches

 

To temper:

Coconut  Oil  :  1 tsp

Mustard seeds :  1 tsp

Red chilly : 1

Curry leaves  : few

 

Soak  Chickpeas  overnight with a pinch of cooking soda.

Next day , drain the water and wash nicely.

 Adding fresh water, add turmeric powder and  Cook for a couple of whistle in a pressure pan.

 

Drain water and keep it aside.

Heat half a tsp of oil and fry red chilly , Bengal gram , coriander seeds and when Bengal gram turns into golden brown add hing ,coconut and stir for few minutes .   Let it comes to room temperature.   Grind it to a powder.

 

In a pan,  heat oil and mustard seeds and allow it to splutter .   When it stops popping , add red chilly , curry leaves. .  Stir for few mts till chilly change its colour lightly . 

 

Add Salt ,  cooked chickpeas and ground powder and give a few stir just to coat everything nicely.  Remove from flame.  

Don’t keep for a long time after adding chickpeas in flame as it may harden the peas.

 

 

Simple yet healthy snack is ready for all.

 

Can be done for  offering ( neivedhyam ) during Navrathri festival.

 

 

Sesame Rice / Yellodharai

 

 

 

Sesame Rice / Yellodharai

 

 

Rice-- 1 cup

 

Powdered jaggery - 1 tsp

 

Salt to taste.

 

To dry roast & powder:

 

Red chilly -  6

 

Black gram / Udad dhal - 2 tbsp

 

Black sesame seeds / Til - 4 tbsp

 

Hing powder -  1/2 tsp

 

Curry leaves – 1 Arc.

 

To Temper :

 

Gingelly oil - 3 tbsp

 

Black gram dal / Urad dal : 1 tsp

 

Red chilly : 1

 

Cook rice in water with 1 : 2+1/2 ratio .( Can add few pinches of salt while cooking rice )

 

Cool by spreading on a plate.

 

Meanwhile dry roast the given ingredients & powder it.  You can prepare this powder well in advance and keep it stored.  Can be stored for a month.

 

Heat oil in a big pan and add black gram dal and red chilly …. When the Black gram turns into golden brown add Rice, Ground Powder , Salt and powdered Jaggery.  .  Mix nicely. 

 

When the mixture becomes warm , remove from flame.   

 

Very tasty and healthy Yellunjadham /  Sesame Rice is ready .

 

Serve with Morkuzhambu  /  Aviyal .  

 

Variation :

 

·       You can use White Sesame seeds instead of Black Sesame seeds.