Kollu Sundal - HorseGram Sundal Recipe

Kollu or HorseGram is a miracle pulse which has been widely cultivated and consumed in India since Ancient times. It is the most protein-rich lentil which is also rich in iron, calcium, anti-oxidants etc. We also know that it aids weight loss as it is low in fat. This pulse has more and more health benefits, at the same time it tends to increase the heat in the body. So we need to balance it by taking in more fluids to cool down the system. Now, to the recipe. Spice powders are optional. I add them to have an enhanced flavor. Doing the tempering is also totally optional. I usually skip the tempering part and have it with just grated coconut.

Ingredients

Horsegram - 1/2 cup
Grated coconut - 2 or 3 tbsp (use generously)
Cumin powder - 1/2 tsp (optional)
Sambar powder - 1/4 tsp (optional)
Salt - as per taste
Hing - as needed

Tempering

Oil - 1 tsp
Mustard seeds - 1/2 tsp
Urad dal - 1/2 tsp
Red chilly - as per need
Curry leaves - few

Method

Soak Horsegram overnight. Wash it well couple of times and pressure cook with hing and salt for 1 whistle and simmer for 10-12 minutes.

I prefer it to be very soft, so I keep it simmered for almost 12 minutes. Once the pressure settles, open the lid, drain the water, it can be used for making kollu rasam, it tastes great.

Do the tempering and add to the cooked horsegram. Add grated coconut and mix well and your horsegram sundal is ready to be served.

Amla Mint Chutney - Gooseberry Mint Chutney - Nellikkai Chutney - Easy No Cook Chutney

Today morning when I had plans of preparing dosa for breakfast, I felt so lazy and bored to prepare the usual accompaniments and my taste buds craved for something super tasty. When I digged in my refrigerator, found two amla's lying seeking attention. Needless to say that the green fruit  can protect us against countless ailments,. And instantly I remembered a chutney recipe which I read in a tamil magazine somewhere. It was an instant hit and my 8 year old loved the tangy, spicy, sweet amla chutney. This chutney needs no cooking or no pre-preparations.

 

 Here comes the recipe

Ingredients:

Amla - 2
Mint leaves - 10 to 15 nos
Coriander leaves - a fistful
Green chillies - 4 (adjust as per your taste)
Ginger - 2 inch slice
Garlic - 1 (optional)
Curry leaves - few
Coconut - 1/4 cup
Coconut oil - 1 tsp (for flavor)
Salt as per taste

Tempering 
Coconut oil, mustard seeds and curry leaves

Method

Deseed the amla. Add all the ingredients mentioned above in a mixer and grind to the chutney consistency. Do the tempering and enjoy with hot idli or dosa.

Note : The right amount of spice, tangy and sweetness gives the actual taste to this chutney. So adjust the ingredients accordingly. My family prefers a mildly hot version, my green chillies were not very spicy, 4 nos were apt for us.

Ragi Halwa Using Jaggery in 15 minutes - One Pot One Shot (OPOS) Recipe

Ragi is a super wonder grain which is perfectly suitable for Indian climatic conditions. It is rich in fiber, calcium, good carbohydrates, amino acids, Vitamin D and also an excellent source of iron. I learnt this recipe from one of the OPOS facebook groups. It was super easy and my son loved it the most.  I have not added any nuts or dry fruits in this, you can add them if you wish. 

Ingredients

Ragi Flour - 1/2 cup
Ghee - 2 tbsp + 1 tsp
Water - 1 cup
Powdered Jaggery - 1/3 cup, heaped
Cardamom powder - 1/4 tsp
Cashew nut - 1

Method

1. Heat a pan, add 2 tbsp of ghee, ragi flour and the cashew. Roast the flour in low flame until a nice  
    aroma rises. The cashew will turn golden brown when the flour gets roasted. It takes approximately    10 minutes for this.
2. Once the flour gets roasted set aside. Take a 2 or 3 liter pressure cooker, add 1 cup of water,   Jaggery powder, cardamom powder, 1 tsp of ghee and cook for 1 whistle.
3. Turn off the pressure cooker. Remove the pressure manually, do this very carefully using a spoon.
4. Add the roasted ragi flour immediately to the boiling water and mix well quickly.
5. Close the lid with the weight on and leave it for 15 minutes. (Do not have to turn on the stove, it         will get set in the retained heat).
6. After 15 minutes, you can transfer it to a mould and slice them to pieces or can just serve them in       a bowl with spoon.

Note :

While roasting the ragi flour, if you over roast the flour halwa might have a bitter taste in it. In case, if your cashew doesn't turn golden brown for some reason and meanwhile you get the nice aroma, just go with your instincts.