HORSE GRAM CHUTNEY

 

 

 

Horse gram is a legume with multitude of health benefits.The names of this legume in other languages:  Tamil it is Kollu,Ulavalu in Telugu,Hurule, in Kannada and Muthira in Malayalam. Traditionally,this legume was used in treating various ailments : Asthma,diabetes,cold,ulcer and kidney stones. This legume has a significant role in reducing cholesterol and preventing obesity. This protein-rich legume is the staple food of cattle and horse,hence it has been aptly named as horse gram.

 

At this juncture,I would like to share an interesting piece of information. A few years back,I happened to watch an interview of renowned yoga instructor,The Late Mrs. Nanammal or yoga patti Nanammal, as she is fondly called by her students/residents of her place.Patti is the Tamil word for grandma. She is the oldest yoga instructor in India. She passed away at the ripe age of 99 in 2019. In the interview,she spoke at length about her healthy dietary regimen.Her breakfast mainly consisted of porridge made from different kinds of millet. She delineated the benefits of various millets,legumes and greens. Infact,I learned this flavorsome,healthy chutney from her.

She prepared this chutney in Ammi Kal or hand stone grinder with ease.I was astonished to see her muscle flexibility and agility. Even at the ripe old age,she walked without any support system.Initially,I was skeptical about the inclusion of fennel seeds in the chutney;but I decided to replicate patti's recipe.The taste of the chutney was really phenomenal. This chutney tastes best with plain rice.

 

 

 

 

 

                                        

 INGREDIENTS :

HORSE GRAM- 6 TSP

CORIANDER SEEDS- 3 TSP

FENNEL SEEDS- 1 1/2 TSP

GARLIC CLOVES- 4 NOS

RED CHILLIES- 5 NOS

CURRY LEAVES- 2 SPRIGS

TAMARIND- GOOSEBERRY SIZE

 

COCONUT GRATINGS- 1 TBSP

 

SALT TO TASTE 

 

OIL FOR ROASTING- 3 TSP

PROCEDURE :

1. In a pan add a teaspoon of oil and heat it.Now add horse gram over it. Roast it till a nice aroma emanates. When you notice the legume,the colour changes to dark brown. This colour change indicates that the horse gram is well roasted.You can even hearing the popping sound while roasting.

2. Switch off the stove and immediately transfer the roasted legume to another vessel,else ,it will get burnt due to the heat from the pan.

3.In the same pan,add the remaining oil an roast coriander seeds,curry leaves and fennel seeds. Keep the roasted ingredients aside.

4.Now roast garlic cloves,red chillies in the same pan.

5. In a mixer jar,take all the roasted ingredients together. Add raw tamarind,coconut grating,salt over it.

6. Add some water over the ingredients and allow it to cool.

7. On cooling,blend the ingredients to paste.

 

8. I have skipped the seasoning. If you prefer the same,you can add it over the chutney and serve.

RADISH / MULI PARATHA

I have tasted many variants of parathas,but this radish/muli paratha will remain my all time favourite.You can prepare this paratha with ease. Only grating process is little cumbersome.Considering the taste,the effort is worthwhile !😋😋

 

 

 

 INGREDIENTS FOR THE FILLING

 

RADISH- 4 NOS

 

OIL- 4 TSP

 

CORIANDER POWDER- 1 1/2 TSP

 

CHILLI POWDER- 3/4 TSP

 

GREEN CHILLI- 1

 

CHOPPED CORIANDER LEAVES- 1/2 CUP

 

SALT TO TASTE

 

 

FOR THE DOUGH

 

WHEAT FLOUR-  2 1/2 CUPS

CAROM SEEDS- 1 TSP

OIL- 2 TSP

SALT TO TASTE

WATER FOR KNEADING

PROCEDURE :

1. Wash ,remove the peel and grate radish and keep the gratings aside.

2. Squeeze the water thoroughly from the gratings. You can retain this juice for kneading dough.

3.In a pan heat oil. Now add in the radish gratings,chopped green chillies and fry well till the colour of radish changes to off white.

 

4. Add chilli powder,coriander powder,salt and fry well till the raw smell of the powder evades.

 

5. Add chopped coriander leaves and fry for a minute and switch off. 

6. Prepare the dough by mixing wheat flour with salt,carom seeds,oil and water. If you don't like the taste of carom seeds,you can replace it with cumin seeds.

7. Allow the dough to rest for thirty minutes.After the resting time,pinch out abig ball of dough and divide it into two equal size balls and flatten it on the chapati stone. Place the filling over the rolled chapati leaving the edges.

8.Now roll another chapati. Place it above the filling and gently seal the edges with fingers.Gently press the same with your palm. Don't exert too much pressure,else,your parathas will tear.

9. Heat the tawa and slide the rolled paratha on it. Cook on both sides and brush some oil. Cook untill you see brown spots on both the sides.

 

10. Take the parathas from the tawa and serve with dollop of ghee/butter. Actually,you don't need any accompaniment for this parathas.

RAGI FLOUR / FINGERMILLET FLOUR DOSA

Ragi or Finger millet is a gluten-free grain with host of health benefits. There are different methods of preparing this dosa. The one I have elucidated here is the instant version and is quite easy to prepare. If you prefer paper-thin dosa,then you can avoid adding onions as it hinders movement of batter. 

Ragi flour dosa with mint chutney

 INGREDIENTS

 

RAGI / FINGER MILLET FLOUR- 1 1/2 CUPS 

RICE FLOUR- 1/2 CUP

 

SOUR BUTTERMILK- 2 1/2 CUPS 

CHOPPED ONIONS- 2 NOS

CHOPPED GREEN CHILLIES- 2 

GINGER GRATINGS- 1 TSP

CUMIN SEEDS-1 TSP

SALT TO TASTE

CURRY LEAVES- 1 SPRIG

ASAFOETIDA- 1/4 TSP

PROCEDURE :

1. In a wide bowl, add ragi flour,salt flour,salt,cumin seeds,chopped green chillies,ginger gratings,asafoetida and mix well.

2. Sour buttermilk gives a nice flavour to this dosa. Hence,ensure that you have enough stock of the same.

 

3. Add in onions,curry leaves and whisk to a smooth batter of dosa batter consistency.

4. Allow the batter to rest for thirty minutes.

5. For best results,you can always use non-stick tawa. I always prefer iron tawa ; as I can't relish dosa without oil. Hence, I always use oil generously in preparing dosa.

 

6. Heat the tawa. Spread the batter on it. Drizzle some oil on the surface and sides and cook on both the sides.

 

7.Slide the dosa off the tawa and serve with chutney / sambar.  

CUCUMBER LENTIL GRAVY

Mouth ulcer or sores causes great discomfort while having food.Hence, bland and cooling food is the most preferred option to lessen the pain caused by sores. This kotu or lentil gravy, is one such home remedy prepared with easily available ingredients. This is a natural coolant food.If you scrutinize the ingredients : Split yellow lentils,sesame oil,cucumber help in reducing body heat and very effective in healing ulcers of the throat,mouth and stomach.

 

 

 

 

 

.

INGREDIENTS TO GRIND

COCONUT GRATINGS- 2 TBSP

 

GREEN CHILLIES- 2 NOS

 

FOR SEASONING 

 

SESAME OIL- 3 TSP

MUSTARD-  3/4 TSP

CUMIN SEEDS- 3/4 TSP

ASAFOETIDA-1/2 TSP

CURRY LEAVES- 2 SPRIGS

 

FOR THE GARNISH

CHOPPED CORIANDER LEAVES

OTHER INGREDIENTS

 

STEAMED MOONG DAL/ SPLIT YELLOW LENTIL- 3/4 CUP

 

 CUCUMBER-  2 NOS ( MEDIUM SIZE)

TOMATOES- 2 NOS (MEDIUM SIZE)

ONION- 1

GARLIC CLOVES- 4 NOS

PROCEDURE

1. Wash and chop the cucumber to small pieces with the peel and keep it aside. Peel provides the crunch. Always check for bitterness in the cucumber.

2. Chop onion and tomatoes and keep it aside.

3. Make the paste using coconut gratings,green chillies and water.

4. In a pan heat sesame oil. Crackle mustard and cumin seeds. Add asafoetida,curry leaves and fry well

5. Add chopped onion over the seasoning. Add salt and fry till the onions turn translucent. Now add in the tomatoes and fry till the tomatoes turn mushy.

6. Transfer the chopped cucumber over the sauteed veggies and sprinkle some water. Close the pan with a lid and cook it in sim till the cucumber shrinks in shape.

7. At this stage,add the coconut paste,steamed lentil and cook till the mixture reaches thick consistency.

8. Switch off and garnish with chopped coriander leaves and serve.

GREEN PEAS PARATA / PARATHA

This winter veggie is fibre rich and has host of health benefits. It is used in innumerable ways in many dishes.This parata tastes good only when prepared with fresh green peas.Hence,during winter, I make this parata regularly.

 

 

 

 

 

 

f

 INGREDIENTS  TO  GRIND

GREEN PEAS- 1 CUP

MINT LEAVES- 4-5 SPRIGS

CHOPPED CORIANDER LEAVES- 1/4 CUP

GARLIC CLOVES- 4 NOS

GINGER- SMALL PIECE

GREEN CHILLIES- 2 

 

OTHER INGREDIENTS

WHEAT FLOUR -2 CUPS

GARAM MASALA- 1/4 TSP

CUMIN SEEDS- 1 TSP

SALT TO TASTE

 

OIL- 2 TSP

 

 

 

PROCEDURE

 

1.Grind all the ingredients cited in the column to fine paste using little water and keep it aside.

 

2. In a wide bowl add wheat flour,salt,garam masala powder,cumin seeds, green peas paste and oil and knead to stiff dough. Sprinkle some water if required for mixing the dough.

 

3. Allow the dough to rest for thirty minutes. Keep the dough .

4. Pinch the dough and  flatten it. Dust some flour on the flattened dough.Using a rolling pin, roll it into slightly thicker chapatis.

5. Heat the tawa and slide the paratas and cook on both the sides until you notice brown spots .

6. Smear ghee on the hot paratas and serve with yogurt/curd

 

CITRON RASAM

This is yet another flavorsome dish,prepared with citron. This rasam is similar to lemon rasam. But,the taste of citron is more intense and mesmerizing compared to lemon.There is no tamarind in this rasam,as citron provides the tangy flavour.You can even do without the lentils,but I feel the lentil adds flavour and thickness to rasam.

 

 

 

 INGREDIENTS TO POWDER

 

TOOR DAL- 3 TSP

 

CUMIN SEEDS- 1 TSP

 

PEPPERCORNS- 1/2 TSP

 

RED CHILLIES-1 

 

CURRY LEAVES- 1 SPRIG

 

FOR THE SEASONING

 

GHEE- 2 TSP

 

MUSTARD- 1 TSP

 

ASAFOETIDA-1/2 TSP 

CURRY LEAVES- 1 SPRIG

 

OTHER INGREDIENTS

 

CITRON JUICE- 3/4 CUP

 

TOOR DAL STEAMED- 1/2  CUP 

 

WATER-  2 1/2 CUPS

TOMATOES- 2 NOS

TURMERIC POWDER-1/4 TSP

SALT TO TASTE

CHOPPED CORIANDER LEAVES

CURRY LEAVES- 1 SPRIG

 PROCEDURE :

1. Cut the citron and squeeze the juice after de-seeding.

2. In a wide vessel, take water and add chopped tomatoes in it. Squeeze the tomatoes or mash it with a masher.

 

 3.Now heat the vessel. Add turmeric powder,salt asafoetida and boil untill the raw smell of the tomatoes evades completly.

4. Now pour the steamed toor dal,curry leaves and the ground powder and roll boil and switch off.

5. After putting off the flame,add the citron juice and mix well.

6. Add the seasoning and chopped coriander leaves to the rasam and mix well.

CUCUMBER SALAD WITH GINGER DRESSING

 

 

 

I find this salad really appetizing and immune-boosting;as it contains,goodness of ginger,black pepper,cumin,lemon juice,garlic. I have used sesame oil- as I love the earthy flavour. For the crunch,there is roasted peanuts.

 

 

 

 

 

 

 

 

FOR THE DRESSING

 

SESAME OIL-4 TSP

 

BLACK PEPPER POWDER- 3/4 TSP

 

CUMIN POWDER- 1/2 TSP

 

GINGER JUICE- 2 1/2 TSP

 

LEMON JUICE- 2 TSP

 

SALT TO TASTE

 

MINCED GARLIC CLOVES- 3 NOS

 

SUGAR POWDERED- 1/2 TSP

 

FOR THE GARNISH

 

ROASTED PEANUTS- 1 TBSP

 

CHOPPED CORIANDER LEAVES

OTHER INGREDIENTS

CUCUMBER-1 LARGE

TOMATOES- 2 MEDIUM SIZE

ONION- 1 LARGE

PROCEDURE

1. Peel,chop and blend ginger pieces to fine paste using water. Filter the juice using a muslin cloth or strainer. Filter the white sediment from the juice and keep it aside.

 

2.Prepare the dressing with the ginger juice and other other ingredients and whisk to form a homogeneous mixture.

3. In a wide bowl add chopped cucumber,chopped onions,chopped tomatoes.

4. Add the dressing to the salad prior to serving. Mix the dressing with the chopped veggies.

5. Garnish with roasted peanuts and chopped coriander leaves and serve.