Rava Moringa Paniyaram / Appe

 

            Check out this instant version of paniyaram made of rava and moringa leaves, where I added some chopped onion, green chilies and few dry spices. I also added few flax seeds and soaked chia seeds for a healthy twist. They are crisp from outside and soft from inside. Healthy and nutritious, they can be relished as a tea-time snack or as an appetizer with any homemade chutney / tomato ketchup. So check out the step by step pictorial recipe to prepare it. 

          

          Kuzhi Paniyaram is a traditional and a healthy South Indian breakfast, most popular in Tamil Nadu. Typically, they are fried idli or dumplings made from leftover idli / dosa batter. They are prepared in a special mould called chatti. 

          Moringa leaves has amazing health benefits. It is a good source of vitamins, minerals, calcium, protein and iron. It also contains anti-oxidants, boosts our immune system, fights inflammation and lowers blood sugar and cholesterol. 

         So this dish is a healthy pack of a snack on the go which can be dished in a jiffy. They are quite filling and is a great kitty party / kids recipe too. You can always substitute the rava with any leftover idli / dosa batter to prepare this amazing snack. 

• 1 cup rava / semolina 
• 1/2 cup yoghurt
• 1/3 cup moringa leaves, sautéed
• 1/2 tsp. cumin seeds
• 1 onion, chopped 
• 1-2 green chilies, chopped
• salt to taste 
• 1/4 tsp. turmeric powder
• 1 tsp. sambar powder
• 1  tsp. flaxseeds
• 1 tbsp. soaked chia seeds
• 1/2 tsp. red chili flakes 
• 2-3 tbsp. oil 

          In a big bowl, mix all the ingredients (except oil) along with required quantity of water into a dosa type of batter. 

          Cover and keep aside for 10-15 minutes. Adjust the water consistency and mix the batter again. It should neither be too thick or too thin. 

          Heat a paniyaram chatti and grease well. Drop spoonful of the prepared batter and cook, covered, on a low flame till one side is well browned. 

          Flip it over and cook the other side till done. Prepare similar paniyaram with the remaining batter. 

         Serve them hot as a tea time snack or as an appetizer with green chutney / tomato sauce. They can also be packed for a lunch box meal. 

In a bowl, mix together rawa, yoghurt, salt to taste & required quantity of water to make a dosa type batter.

Add rest of the ingredients & mix well. Cover & keep aside for 10-15 minutes. Adjust the water consistency & mix the batter again. It should neither be too thick or too thin. 

Heat a paniyaram chatti & grease well. Drop spoonful of the prepared batter & cook, covered, on a low flame till one side is well browned.

Flip it over & cook the other side till done. Prepare similar paniyaram with the remaining batter. 

Serve them hot as a tea time snack or as an appetizer with green chutney / tomato sauce.

Dal Palak Khichdi

 

          This is Khichdi (porridge) with a twist. I made use of mixed lentils and some spinach for a great alternative to our common khichdi recipe. It is a satisfying comfort food that is both healthy and nutritious. This simple, quick and easy to make dish provides a good dose of  protein, vitamins, calcium and iron, required for a well balance meal. 

          I chopped the spinach instead of blending it, as I like it this way. However, it can be added in the pureed form too. You can enjoy it anytime of the day with papad / chips and pickle / lime juice. So check out the step by step pictorial recipe to prepare this yummy one pot meal. 

          Khichdi, as we all know, is a one-pot meal with lentils and rice cooked together. This traditional dish is very commonly prepared in many Indian households. Each state has it's own particular version in regards to tempering and seasonings. 

           The lentils used also differs accordingly. At times veggies and some greens are added depending on individual preference to make them more healthy. 

  

          Khichdi is considered as a light meal and is ideal for kids and convalescing people. You can adjust the consistency according to your preference by adding less or more water. 

• 1/3 cup mixed dal / lentils 
• 1/3 cup rice
• 2 cups spinach, chopped
• 2 tbsp. oil
• 1 onion, chopped
• 1 tsp. ginger-garlic paste 
• 1/2 tsp. turmeric powder
• 1 tsp. cumin-coriander powder
• 1/2 tsp. garam masala powder
• 1 tsp. coriander leaves, chopped

Tempering -

• 1 tbsp. ghee
• 3-4 dry red chilies
• 1 tsp. cumin seeds  

          Soak the lentils and the rice for 2-3 hours. Then wash well and drain. Mix the ginger-garlic paste and all the dry spices with some water and keep aside.

          Heat oil in a pressure cooker and sauté the onions till light brown. Then add the spice paste and cook till the oil separates.

         Now add the lentils and rice and give it a stir. Sauté for a minute. Add the chopped spinach, salt to taste and 3 cups hot water. Mix well and pressure cook for 4-5 whistles. 

          For the tempering - Heat ghee in a small pan and temper with red chilies and cumin seeds. Sauté for a few seconds and switch off the flame. 

          Pour this tempering over the prepared khichdi and serve with papad / chips and some pickle for a comfort meal. 

                            Heat oil in a pressure cooker and sauté the onion till light brown.

                                  Then add the spice paste and cook till the oil separates.

                                 Add the lentils and rice and give it a stir. Sauté for a minute. 

                                  Add the chopped spinach, salt to taste .....

                                 ....... & 3 cups hot water. Mix well.

                                  Pressure cook for 4-5 whistles. 

                          For the tempering - Heat ghee in a small pan and temper with red chilies

                          and cumin seeds. Sauté for a few seconds and switch off the flame. 

                                 Pour this tempering over the prepared khichdi.

                    Serve with papad / chips and some pickle for a comfort meal. 

Dal Palak Paniyaram / Appe

 

            Check out my version of paniyaram made of mixed lentils, where I have added some chopped spinach, onion, green chilies and few dry spices. They are crisp from outside and soft from inside. Healthy and nutritious, they can be relished as a tea-time snack or as an appetizer with tomato ketchup or any homemade chutney. So check out the step by step pictorial recipe to prepare it. 

   

         Kuzhi Paniyaram is a traditional and a healthy South Indian breakfast, most popular in Tamil Nadu. 

          In simple words they are fried idli or dumplings made from leftover idli / dosa batter. They are prepared in a special mould called chatti. 

          They are actually a snack on the go which can be dished in a jiffy. They are quite filling and is a great kitty party / kids recipe too.

• 1 cup mixed dal (lentils), soaked overnight
• 2 cups loosely packed spinach, chopped finely
• 1/2 tsp. cumin seeds
• 1 tsp. red chili paste
• 1 onion, chopped 
• 1 green chili, chopped
• salt to taste 
• 1/4 tsp. turmeric powder
• 1/2 tsp. garam masala powder
• 1 tsp. coriander-cumin powder
• 1/2 tsp. amchur powder
• pinch of baking soda 
• 2-3 tbsp. oil 

          Soak the lentils overnight or for 4-5 hours. Grind to a slightly coarse paste.

          Mix rest of the ingredients (except oil) into a batter, which should neither be too thick or too thin. 

         Heat a paniyaram chatti and grease well. Drop spoonful of the prepared batter and cook, covered, on a low flame till one side is well browned. 

          Flip it over and cook the other side too, till done. Prepare similar paniyaram with the remaining batter. Drain on a kitchen towel.

         Serve them hot as a tea time snack or as an appetizer with tomato sauce or green chutney.

Mix ground lentil along with rest of the ingredients (except oil) into a 

                        semi-thick batter.

                      Heat a paniyaram chatti and grease well. Drop spoonful of the prepared 

                      batter and cook, covered, on a low flame till one side is well browned. 

                    Flip it over & cook the other side too, till done. Prepare similar paniyaram 

                    with the remaining batter. 

                                  Drain on a kitchen towel.

Serve as a tea time snack / appetizer with tomato sauce or green chutney.

Brown Rice Pongal / Porridge

          Pongal is a very popular and a wholesome South Indian breakfast, traditionally prepared with rice and moong dal (split green gram). It is an extremely easy preparation that is usually relished with coconut chutney and / or sambar. So give a healthy twist to the usual pongal by substituting it with brown rice instead and enjoy it guilt free. It tastes equally yummy. So check the step by step pictorial recipe to prepare this yummy dish.

• 3/4 cup Basmati brown rice
• 1/3 cup split green gram (moong dal)
• salt to taste 
• 3 & 1/4 cups water
• 2 tbsp. oil
• 1/2 tsp. mustard seeds 
• 1-2 dry red chilies, broken
• 1-2 sprigs curry leaves
• 1 tsp. grated ginger
• 1/2 tsp. whole peppercorns
• 1 tsp. urad dal (split black gram)
• 1 tbsp. chana dal (Bengal gram)
• 1/4 tsp. asafoetida
• 1/2 cup cashew nuts
• 2 tbsp. ghee

          Wash the rice and dal 2-3 times and then soak in sufficient water preferably overnight. Drain and keep aside for 10 minutes.

          Heat 1 tbsp. ghee in a pan and saute the drained rice and dal for 2 minutes. Now add water and salt and pressure cook for 5-6 whistles on a low flame. Let it cool down before you open the lid. 

          Heat the oil in a pan and temper with dry red chilies and mustard seeds. After it stops spluttering, add the curry leaves. urad dal, chana dal, peppercorns, ginger, asafoetida and the cashew nuts. Saute for a few seconds and them switch off the flame. 

          Pour this tempering over the prepared pongal along with ghee. Serve with coconut chutney.

                                Drain soaked rice & dal.

                                 Heat 1 tbsp. ghee & saute drained rice & dal for 2 min. 

                   Add water & salt & pressure cook for 5-6 whistles on a low flame. Let it 
                   cool down before you open the lid. 

                                Heat the oil & temper with dry red chilies & mustard seeds. 

                   After it stops spluttering, add curry leaves. urad dal, chana dal, peppercorns, 
                   ginger, asafoetida & cashew nuts. Saute for a few seconds. 

                              Pour this tempering over the prepared pongal along with ghee.

                                Serve with coconut chutney.

Moringa (Drumstick) Leaves Pakora / Fritters

          Drumstick leaves has a lot of health benefits and is very nutritious. They are used to make dal (lentil curry) in many parts of India where it goes by different names. They are also used in making some yummy pakoras (fritters) that can be enjoyed as a tea time snack or as appetizers with some homemade chutney or sauce. They are absolutely easy to make as it requires only few basic ingredients, including of course the moringa leaves and gram flour. 

          You can also mix all the ingredients and refrigerate till frying time. This saves a lot of your time. When required, fry them and serve them hot with the accompaniments. 

          It is super easy and tastes just yum. You can also make a kadhi or gravy out of any leftover pakoras. They comes out real well. 

          Here in the picture you will find me relishing them as appetizers with some homemade red and green peri peri sauce. 

• 1 cup besan (gram flour)
• 1 cup (tightly packed) drumstick leaves, washed & drained
• 1 tsp. ginger-garlic paste
• salt to taste
• 1/4 tsp. turmeric powder
• 1/2 tsp. roasted cumin powder
• 1/2 tsp. red chili flakes
• 1/4 tsp. pepper powder
• 1/2 tsp. chaat masala
• 1 tsp. flaxseed (opt)
• 1/2 tsp. carom seeds
• oil to deep fry

          In a bowl, mix all the ingredients (except oil) and make a batter by using required quantity of water. Refrigerate for some time. 

          Heat oil in a pan and drop spoonful of the prepared batter. Fry till light brown on all sides. Drain on a kitchen towel and serve as an appetizer with any chutney of your choice.