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.

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. 

Sweet Ragi Kali - Kezhvaragu Kali - Keppai Kali - Ragi Urundai - Ragi Mudde - Ragi Sankati Using a Pressure Cooker

I always prefer including millets in my routine. Generally, Ragi Kali is consumed for breakfast as it highly nutritious. Learnt this sweet version of Ragi Kali from the OPOS group. As it is a sweet version I made it as an evening snack for my family. It doesn't take much of your effort as you mix in the flour with hot jaggery syrup and allow to sit for a while and then make the balls; no vigorous mixing as we do in the traditional way. They turned out super soft and so delicious.  If you have a picky eater, you can name it a chocolate ball or jamuns. Even you can just flatten it a bit, place a layer of cheese or peanut butter and give it as a cheese or cream biscuit; kids will never say a no to it. So, here is the recipe I followed. Below mentioned quantity yields 20 balls.

Ingredients

Ragi Flour - 1 cup
Water - 1 cup
Powdered Jaggery - 1/2 cup
Coconut oil - 1 tbsp
Ghee - for greasing your palms while making balls

Method:

1. Heat a pan and dry roast the ragi flour until the raw smell goes. May take 3-5 mins. Once roasted set aside.
2. In a pressure cooker, add water, jaggery and coconut oil. Cook in high for 1 whistle. Manually release pressure immediately.
3. Add the dry roasted ragi flour and mix well until no dry flour is seen.
4. Close the cooker lid with the whistle. Let it sit for 20-30 mins. By this time the ragi would have been fully cooked
5. Now make them into gooseberry sized balls, use ghee for a smooth and shiny texture. Place them in an idly tray and steam for 3-5 mins as we do for kozhukattai. Alternately, you can also keep them in a vessel and put the vessel in the pressure cooker and pressure cook for 5 mins. Sweet Ragi Kali is all ready to be gobbled. 

Before Steaming

After Steaming

Note

• For roasting the flour, don't go by time. Believe in your nose. 
• After you steam or pressure cook the balls, when you touch them it should not be sticky, but soft and spongy. That's how you know your balls are perfectly cooked.
• If yours turn out to be chewy or hard, it means you had overcooked them.

Chilli Bread

Whole wheat breads are always a healthy option for a snack or breakfast. Making it colorful and look attractive is an easy way to make the kids finish the plate in just minutes. The first time I prepared this was for my lil one's snack time and I actually had bread upma in mind. But while preparing I just started experimenting and the end result was too good. VJ tasted it and he too liked it. Then I had to prepare this again for him :-) I am glad my sweethearts loved this new recipe. You can also prepare this the same way as you prepare Chilli Parotta, garnishing with the spring onions. Here I haven't used them. And now to the easy recipe!

Ingredients

Whole wheat bread - 4 slices, cut them into small cubes
Onion - 1, bigger one, thinly sliced
Tomatoes - 2, thinly sliced
Green chillies - 2, slit lengthwise
Garlic - 2, finely chopped
Tomato sauce - 2 tsp
Salt - 1/4 tsp or as per taste
Garam masala - 1 tsp
Oil - 1 or 2 tsp
Mustard seeds and curry leaves for tempering
Coriander leaves for garnish

Method

1. Heat a pan, add one or two tsp of oil and the mustard seeds and allow to splutter. Then add the curry leaves followed by green chilles and garlic. Saute and then add the sliced onions. Fry until onion turns translucent.
2. Then add the tomatoes and fry until it turns mushy. Then add the garam masala and tomato sauce and saute for a minute. 
3. Now add the cubed bread slices and salt and stir gently so that it gets well coated with the onion tomato mixture. Garnish with chopped coriander leaves. Mix again, turn off the stove, keep covered for 2 minutes. This helps the bread to turn soft and the flavor of the coriander leaves blends well with the bread mixture. Enjoy with plain curd or any Yogurt dip.

** You can also slice the green chillies into thin slices instead of slitting lengthwise, if you are serving for adults. This would increase the spice level.The sweetness of the bread along with onions, tomatoes and the green chillies would taste great.
** If you feel your bread is not soft enough just sprinkle few drops of water while adding the bread to the onion tomato mixture. Be sure you do not add more water, else your bread will be mushy.
** You can also drizzle few drops of lemon juice for a tangy flavor.

Kaara Pori/Masala Pori/Spicy Puffed Rice

Masala pori is an easy and quick snack. When you don't have anything to munch on, you can make this snack in minutes and enjoy it along with your tea/coffee. Even kids will love this for its flavor, taste and cripiness. Now, here is the recipe for the quilt-free low calorie snack!!

Ingredients

Puffed rice - 2 cups
Fried gram/Pottu kadalai - 1 tbsp
Cashews -5 or 6, broken into small pieces
Ghee - 1 or 2 tsp
Garlic - 4 or 5, small ones
Curry leaves - few
Salt, chilli powder and turmeric powder as per taste

Method

Crush the garlic well without peeling off its skin. Keep all the ingredients nearby and ready to use.

Heat ghee in a pan, add garlic and saute for few seconds. Then add the fried gram and cashews together and fry them until they turn golden brown. Then add the curry leaves, turmeric powder and chilli powder, pori/puffed rice and salt. Fry till the pori becomes crisp. If your pori by itself is crispy, you may not have to fry for a long time. You can give a nice stir until everything mixes well and can turn off the stove.

Allow to cool down completely and store in an airtight container. Instead of cashews you can also add a handful of peanuts. In that case, you may have to fry them separately first and add to the pori finally.