Essence of Life - Food

MINI IDLI

     IDLI - Steamed Goodness, a wonderful & a healthy comfort food. I grew up eating Idli at least once or twice a week. As a kid, Idli never fancied me unless otherwise it was paired with my favourite Rojapoo Chutney - a pink coloured Onion Chutney my Mom convinced me as it was made from Rose flower. For the love of Rose, I used to gobble up Idlis with that wonderful Onion Chutney and I still do.
     Then, it was always those traditional regular-sized Idlis, cooked by placing a cloth over the Moulds. I had never come across these Mini Idlis. One day my son came with this Idli Mould. He convinced my SIL and got this Mini Idli mould from her, and as usual, asked me to make Mini Idlis for his Lunch Box the next day. He even told the story about Mini Idlis to my MOM and she had few of those Mini Idli Moulds ready for him when he visited her next time. The most exciting fact about this anecdote is that how kids get fancied with such things and even they eat something which never fancied them. Small, tiny, bite-sized things. My daughter always says anything Bite-sized comes under her category. I have to make small tiny sized Cutlets, Kozhukattais, Elayada etc & etc., for her and the routine still continues.
   So one thing I understood as I grew up with my kids is that if you have to fancy picky eaters at home with your culinary skills, convert the dishes into byte-sized or give it a colourful twist. And when it comes to Idli, give your Idlis a twist by making them bite-sized/button-sized. There is nothing new when it comes to making these Mini Idlis. The batter is the same as the ones we use for regular Idlis. The only difference is the mould in which it is prepared.
     Idli is considered to be one of the most healthy and nutritious dishes. Above all, it is also light on the stomach, a perfect breakfast dish. It suits to be served even for toddlers, as it is easily digestible. As such Idli is plain & bland, but if you wish to spice it up, then the options line up in a queue and we are spoilt with choices. As traditional as it is, eat Idlis with Chutney and/or Sambar. Or just pair it up with Idli Milagai Podi, a spice powder traditional made to pair it up Idlis.
     Now talking about Mini Idlis you can easily convert it into various fancy dishes with it like Pepper Idli, Masala Idli, Idli Manchurian, Coloured-Mini Idlis, Chilli Idli, Curd Idli or into
Mini Idli Sambar - dunk it up in piping hot Sambar and serve it with a hearty drizzle of Ghee.
Podi Idli - Simply sprinkle Idli Podi and combine it up Gingelly Oil/Coconut Oil/Ghee.
Fried Idli - Deep Fry these tiny byte-sized Idlis and serve it along with a sprinkle of Idli Podi(Optional).

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Cuisine - South Indian
Course - Main Course
Difficulty - Medium

Author - SM

Preparation Time - 15-20 Minutes
Soaking Time - 4-5 Hours/Overnight
Fermenting Time - 8-10 Hours/Overnight
Cooking Time - 10 - 15 Minutes

HOW TO MAKE MINI IDLI

MINI IDLI

INGREDIENTS :

For Idli Batter:

Idli Rice - 2 Cups

Whole Urad Dhal(Black Gram Dhal) - 1/2 Cup

Fenugreek Seeds - 1/2 Tbspn

Rock Salt - To Taste

For a detailed Recipe on HOW TO MAKE IDLI, Click here...

METHOD:

For Idli Batter :

Clean, Wash and Soak Idli Rice/Par-boiled Rice in ample of Water.
Clean, Wash and Soak Urad Dhal in ample of Water.
Soak the ingredients separately for about 8-10 hours or overnight.
First, drain the Urad Dhal, Fenugreek Seeds and grind it with little water at a time in a Mixer/Grinder.
If grinding the batter in a Mixer/Blender use Ice-cold water.
Add water at intervals and grind Urad dhal into a soft and fluffy batter.
Transfer the Urad Dhal batter from the mixer/grinder into a bowl.
Now drain the soaked rice and grind into a fine paste.
Add just enough Water to grind the rice
Transfer the Rice batter from the mixer/grinder, mix it along with Urad Dhal batter.
Mix the combined batter with hands until well incorporated.
Add Salt to the batter at this stage or alternatively allow the batter to ferment and then add Salt to the Idli batter.
Close the bowl with a lid and allow the batter to ferment for about 8-10 hours/overnight.
It might take longer to ferment if you are living in a cold place.

STEAM COOKING THE IDLIS :

Pour some Water into the Idli Vessel/Steamer. Cover & Boil the water in Medium-high flame.
Grease the Mini Idli moulds. (Some lay Muslin cloths over the Idli Moulds)
Pour a ladle full of Idli batter into each mould. Follow the suit with the rest of the Mini Idli Plate/Moulds.
Carefully place theMini Idli Moulds into the Idli Vessel and cover it tightly with the lid.
Steam cook the Mini Idlis for about 4-5 Minutes on a High flame, reduce the flame to medium-low and cook for another 3-5 Minutes.
Do not overcook the Mini Idlis.
The right time to remove the Mini Idlis is when the steam emanates a wonderful aroma of steamed Idlis.
Remove the Mini Idli Moulds from the Idli Vessel/steamer and leave it aside for a few minutes.
Do not remove the Mini Idlis from the Idli moulds immediately, they would be sticky.
Once the Mini Idlis has slightly cooled down, gently dip a spoon in cold water and carefully remove the Idlis from the mould.
Serve Mini Idlis hot with Sambar or any Chutney of your choice.
Or simply sprinkle some Simply sprinkle Idli Podi and combine it up Gingelly Oil/Coconut Oil/Ghee.
Deep Fry these tiny byte-sized Idlis and convert it into Fried Idlis, serve it along with a sprinkle of Idli Podi(Optional) for a wonderful quick snack.

MINI IDLI MOULDS

STEAM COOKING THE MINI IDLIS IN A PRESSURE COOKER:

*Can steam cook the Mini Idlis in a Pressure Cooker too. Fill the Cooker with some water, place the Mini Idli Moulds inside the Pressure Cooker, cover the lid of the Pressure cooker and steam cook the Idlis. (Do not place the Pressure Regulator in the Vent Pipe). Steam cook the Mini Idlis on a high flame for 3-5 Minutes, lower the flame and cook for other 7-10 minutes.

NOTES :

Using ice water while grinding Urad Dhal helps in not heating up the mixer/grinder while grinding.
Do not add too much water to the batter, at any stage.
A watery batter doesn’t ferment well and the Idlis would turn out to be flat and hard.
Mix the Idli batter thoroughly once it has fermented and then store it in the refrigerator.
If you do not have Mini Idli Moulds, try cutting it into small cubes.
Can make these Idlis colourful by adding some Vegetable Juice in it.
If doing so grind the batter with the Juice instead of water.
For Orange Coloured Mini Idlis, try adding Carrot Juice, for bright Magenta Colour add Beet Root Juice, For Green Coloured Mini Idli add Spinach/Palak Juice. This way this tiny goodness becomes colourful and nutritious.
Mini Idli/Button Idli can be prepared with leftover Dosa/Idli batter.

PODI IDLI

    'Podi Idli' is nothing but Idli combined up with Idli Podi and a hearty drizzle of Gingelly Oil. A quick fix Breakfast/Snack and an easy recipe for Kid's Lunch Box. What you need for making this recipe are just 3 items - Idli, Idli Podi & your preferred Vegetable Oil/Ghee. If you have Idlis ready and a batch of store-bought/homemade Idli Milagai Podi, then this Podi Idli Recipe can be fixed within no time. Gingelly Oil(Sesame Oil) is the most commonly used Oil, can also use Coconut Oil or Ghee for an extravagantly Podi smeared Idlis.
     Most of the South Indian Kitchen would have Idli Podi/Idli Milagai Podi, a simple ready to use Spice Powder especially eaten along with Idli/Dosa/Uthappam etc., I have already shared the recipe for IDLI PODI. Pour a hearty drizzle of Gingelly Oil or Ghee into it and there you go with a ready to use Spice Powder which can be paired with your choice of Tiffin item like Idli/Dosa. But when you combine it up with Idlis and convert it into Podi Idlis, it gives a new dimension to the so-called bland & plain Idli.
     Podi Idli - as such the dish is HOT, I should say really hot depending on the Spiciness in your Idli Podi. Though Spice Powders call for using several Dry Chillies, adjust it to suit your spice level. Use store-bought or homemade Idli Podi as per your convenience. Though this Podi Idli can be tough on your tongue, the Oil/Ghee does the balancing act. Gingelly(Sesame) Oil has cooling nature and that is the reason most of the South Indian Kitchen pairs Idli Milagai Podi with Gingelly Oil. It emanates an extremely delicious nutty aroma too.


For a detailed Recipe on HOW TO MAKE IDLI, Click here...

MINI IDLI

I have been making this Podi Idli since my kids' school days. Now that they are out of schools and no more Lunch Box business, I make this only when I have to fancy my Son to eat Idlis. I would always have to get a big batch of Idli Podi ready when he is home. He loves it to be smeared it up in Dosai - Podi Dosai or over Egg Dosai or in Mysore Masala Dosai. And Podi Idli when I have to convince him to eat Idlis. My kids even love those IDLI FRY/FRIED IDLIS with a sprinkle of Idli Podi. I usually make tiny sized Mini Idlis for the purpose. And if you do not have the mould, then make Normal Idlis, smear the spice powder on it or cut it into small pieces and then follow the suit. Some recipe even calls for tempering the Podi Idlis with Mustard Seeds & curry Leaves.

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Cuisine - South Indian
Course - Main Course
Difficulty - Medium - High
Author - SM

Preparation Time - 10 -15 Minutes

HOW TO MAKE PODI IDLI - IDLI SMEARED WITH SPICE POWDER

PODI IDLI

For a detailed Recipe on IDLI PODI, Click here...

INGREDIENTS:

Mini Idlis - 30- 45 Nos.
Idli Podi - 2-3 Tbspn
Gingelly Oil/Ghee - 3 Tbspn

MINI IDLI

METHOD:

Pour in the Idli Batter to the Mini Idli moulds/regular sized Moulds.
Steam cook the Idlis.
Once cooked, remove the moulds from the steamer and allow it to cool for few minutes.
Gently remove the Idlis from the mould with a spoon.
I have used about 30-45 Mini Idlis(2-3 Moulds) in this recipe.
If using normal-sized Idlis use 8-10 Idlis(Can cut it into small pieces).
Let the Idlis slightly cool down before adding Idli Milagai Podi.
Sprinkle a hearty amount of Idli Podi over the Idlis.
Warm up the Gingelly Oil and drizzle it over the Idlis.
Toss them up well until each Idli is well coated with the Idli Podi and smeared with Oil.
Serve Podi Idli warm or at room temperature.
Serves best to be packed in a Lunch Box or simply serve it as a snack.

NOTES:

Can prepare Podi Idli recipe with Mini Idlis or Normal Idlis.
Add more Oil & Idli Podi if you feel the Idlis aren't totally smeared up with the spice powder.
Adjust the amount of Idli Podi & Oil to suit your preference.
I have used Gingelly Oil(Nallennai) in this recipe and have used homemade Idli Podi.
Can prepare the same recipe with store-bought Idli Milagai Podi.
Can give this Podi Idli a twist by adding Paruppu Podi instead of Idli Podi or try combing both. Tastes great with Paruppu Podi too.
Can substitute Gingelly Oil with melted Ghee/Coconut Oil.
Some recipes of Podi Idli calls for tempering it with Mustard Seeds & Curry Leaves.

________________________________________________________________________________

TRIVIA: A SIMPLE NOTE

Crispy Podi Dosai

Gingelly Oil & Sesame Oil are two types of Oil extracted from Sesame Seeds. But the extraction method makes both the Oils different in nature, colour, taste & aroma. Gingelly Oil is in Amber colour but Sesame Oil is Pale Yellowish in colour. Sesame Oil is extracted from raw Sesame Seeds in a cold extraction process, whereas Gingelly Oil is extracted from raw Sesame Seeds using hot extraction process, which gives it an Amber colour. There is yet another variation in Sesame Oil where the Seeds are roasted and then the oil is extracted out of it which gives a dark brown colour. This type of Oil is used in some recipes in South East Asian Cuisine. All 3 types of Oil is used in different ways.

Sesame Oil has a high smoke point & can be used for deep frying.
Gingelly Oil has a low smoke point & can be used for stir-frying. Perfect for using it at the final stage of cooking to bring out the flavour and aroma. (Tamarind Rice/Puli Sadham, Vatha Kuzhambu, Podi Idli, to mix Idli Podi, drizzle over Dosa etc.,)
Dark Sesame Oil has a very low smoke point & is used mostly as a flavour enhancer and is used in the final stage of cooking(final drizzle in Kuey Teow, Chicken Porridge, Soups etc.,)

HEALTH BENEFITS OF GRAPES

Grapes have been cultivated for thousands of years and have been revered by several ancient civilizations for their use in winemaking. A popular and refreshing fruit. There are many types of grapes including Green, Red, Black, Yellow, Pink, Purple, etc., They grow in clusters and come in seeded and seedless varieties. A grape can be eaten raw or processed in a variety of food products such as Jam, Juice, Wine, Raisins, or Grape Seed Oil.
Grapes offer a wealth of health benefits due to their high nutrient and antioxidant contents. Grapes are a good source of Vitamin C, A & K and B-complex. It is loaded with Minerals like Calcium, Magnesium & Phosphorus. Resveratrol, an Antioxidant found in Grapes may help fight against health issues like Alzheimer's, Diabetes, Osteoarthritis and also is believed to boost the immune system.

HEALTH BENEFITS OF GRAPES

KEEP YOUR BODY HYDRATED:

Grapes contain 82% of water, it can hydrate the body and maintain the body fluids, which alternatively benefit in skin appearance, cell regeneration and overall health. You get H2O(Water) not only from drinking beverages. Fruits/Vegetables with High-water content can also help in hydrating the body and Grapes is one fruit which comes under this category.

WEIGHT LOSS:

The high water content in the fruit proves beneficial for Weight Loss. Grapes are a low-calorie, fat-free food with a low Glycemic Index. These vine-growing goodies also contain compounds with antioxidant properties. Resveratrol is thought to trigger certain reactions that may improve energy metabolism.

DIABETES:

Naturally, Grapes are high in Sugar, but they have a low Glycemic Index. compounds found in grapes may even decrease blood sugar. Additionally, Resveratrol found in Grapes has shown to increase insulin sensitivity, which improves the ability of the body to use Glucose efficiently and hence lower blood sugar levels.

EYE HEALTH:

Vitamin A in Grapes helps maintain a healthy Eye and vision. Antioxidants like Lutein and Zeaxanthin, present in Grapes help maintain eye health. These antioxidants are believed to neutralize unstable molecules known as free radicals which may reduce oxidative stress and damage to the retina. This may even help prevent cataracts and other age-related eye conditions like age-related Macular Degeneration, Glaucoma.

CANCER:

Grapes contain powerful antioxidants known as Polyphenols. These are thought to have anti-inflammatory and antioxidant properties. One of these is resveratrol. It is found in the skins of Red Grapes. Another natural anti-inflammatory compound that is found in grapes is the Flavonoid Quercetin which may help prevent or slow cancer growth.

HEART HEALTH:

Antioxidants in Grapes help to reduce inflammation from oxidative stress, improve blood flow, and protect the Cardio-Vascular system. The soluble fibres in the fruit also help to reduce high Cholesterol level. Grapes contain Fiber and Potassium, both of which support heart health. High Potassium intake can help with a reduced risk of stroke, protection against loss of muscle mass and preservation of bone mineral density.

BLOOD PRESSURE:

Some compounds in Grapes can help regulate Blood Pressure. Grapes have a high Potassium content which helps to reduce the effects of Sodium in people with High Blood Pressure.

HEALTHY BOWEL:

Grapes are a good source of fiber. It soothes the stomach and promotes digestion. It also hydrates the body and helps in regular bowel movements which may reduce the risk of constipation and protect against bowel diseases. It also strengthens the Kidneys by flushing out the toxins.

IMMUNITY:

Resveratrol, one of the immune-boosting antioxidants and other essential Vitamins and Minerals boosts the overall immune system.

BONE HEALTH:

The Calcium content in the fruit helps maintain healthy teeth and bones. The vitamin K in Grapes supports healthy bones and tissues.

HEALTHY SKIN:

Vitamin C in the fruit proves beneficial for the skin. The vitamin K in Grapes supports healthy bones and tissues, while the antioxidant vitamin C promotes healing and helps your body absorb Iron. Antioxidants in grapes may reduce cellular damage by protecting cell membranes.

FUNGAL INFECTIONS:

Grapes provide protection against viral and fungal infections. Grapes, which are rich in Vitamin C, Vitamin A, K, and B-complex, provides protection against viral and fungal infections.

HOW TO SELECT & STORE GRAPES

Grapes are available year-round. Select grapes that are tight to the touch and free of wrinkles. They are best stored in the refrigerator and should be washed before eaten.

GRAPES IN YOUR DAILY DIET

Grapes are naturally sweet, eat them as such or prepare a Sugarless Grape Juice it becomes a healthy way to cut down your calories. Both red and green grapes contain Resveratrol, but red grapes, and specifically their skins, contain more. Eating Grapes is considered to be more beneficial rather than drinking wine.

Grapes can be added into your daily diet, some easy ways to enjoy Grapes are to :

Eat grapes plain as a snack.
Drink it as a Grape Juice.
Use Grapes in a Fruit Salad.
Add Grapes or Grape Juice to a smoothie.
Add Grapes & Pineapple to a piece of Cheese and serve it as an appetizer or dessert.
Can convert it into Wines.

RECIPES WITH GRAPES

GRAPE JUICE

GRAPE WINE

FRUIT SALAD

PINEAPPLE & GRAPES MADHURA CURRY

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     Let's welcome this New Year with a toast- 'HAPPY NEW YEAR 2020', with my home-made Grape Wine. Also my blog 'ESSENCE OF LIFE- FOOD' is stepping into its 4th Year of blogging.
      Wine Making is an art by itself which requires precise tips, cleanliness & a whole lot of patience. This is a simple homemade Grape Wine with just Grapes and Sugar, making your beverage all-natural. If done perfectly the taste of your home brewed Grape Wine is sure going to astonish you.
    Grape Wine is one of our family recipes. A call for a festival, occasion or celebration, comes along with it is home-made Grape Wine. We always plan ahead and make this wine specifically for the occasion. My MIL buys two varieties of Grapes for the purpose, Sweeter ones and slightly sour Grapes and combine it up together for the homemade Grape Wines. Brew it for a few months and there you go with a fine home-made Grape Wine to brighten up the party.
     As believed, tedious looking recipes needn't be always difficult to incorporate and I have always found the fact true. I thought Pickles/Wines which has to be stored for a long time take a lot of cooking and meticulous measures to store it properly. But according to me, Winemaking is a simple procedure, but what we need is a lot of patience and simple steps to ensure that the wine is prepared and stored in a sterile manner. Choose the containers for Winemaking Porcelain/Glass Jars works perfectly well. They must be really clean and dry. I simply wash the containers, sterilize it with boiled water and wipe with a dry cloth.

For more HOMEMADE WINE Recipes, Click here...

Recipe Type - Wine
Difficulty - Medium
Yields - 3-4 Bottles
Author - SM

Preparation Time - 30 -45 Minutes
Brewing Time for Wine - 3 Months - 1 Year.

HOMEMADE GRAPE WINE

INGREDIENTS :

Grapes - 1 Kg
Sugar - 1/2 Kg
Boiling Water - 5 Ltrs
Yeast - 1 Pckt
Cinnamon Sticks - 8-10 big pieces (Optional)
Wheat Kernels - 1 Tbspn
Beet Root - a Small One.

METHOD :

Select the Grapes, discard any rotten grapes.
Wash the Grapes thoroughly.
Remove the stems.
Crush the Grapes to release the juice and add it into a large glass or ceramic jar.
Add Sugar, and Pour 5 litres of boiling water into it and leave it aside for 12 hours.
Activate the Yeast by putting it in warm water and 5 Tspns of Sugar.
Add activated yeast to the Wine Mix after 12 hours
Can add some extra Sugar and few sticks of Cinnamon & Wheat Kernels to add more sweetness and flavour to the Grape Wine.
Cut Beetroot into small pieces and add it into the Wine. This is will help you to get bright red coloured wine naturally.
Stir it every day for a week.
After a week strain and press the juice out of the mixture and bottle it.
Keep the bottles tightly closed.
Store them in a dark and dry place for a month.
Re-bottle the clear wine leaving the sediments behind for another one month.
The Grape Wine should be filtered properly at this stage.
Taste the Grape Wine after two months, add sweetness and flavour if needed.
Do the above process until there are no sediments left.
Good quality Grape yield best Grape Wine.
Like most of the wines, it will improve with age.

NOTES :

Crushing the Grapes will yield more flavour and body to the wine.
Some variety of Grapes are naturally sweeter, so adjust the amount of sugar accordingly.
I used Red Globe Grapes for the wine
I just used normal yeast, as it is very difficult to get wine yeast in my area.
Stirring the wine is very important for the fermenting process.
Store them in clean and dry bottles in a moist free place.
As I am staying in a tropical area, my wine brewed up sooner. But I strictly followed the regime.
I did not use any artificial colours, food preservatives or enhancers in this Grape Wine.
The colour and flavour, which I got naturally out of it were more satisfying.
The colour of the wine totally depends on the colour of the Grapes.
Adding Beetroot also help you to get the preferred colour naturally. But it is purely optional.

PRAWN & POTATO MASALA

This Prawn & Potato Masala is a simple side dish which goes along with both Roti & Rice. This is a Spicy dish well flavoured with spices like Fennel & Pepper. Most of the Prawn/Shrimp recipes I cook accentuate the taste of God's Own Country. Mainly because we have grown up eating it that way. But this recipe is a simpler version which is quite easy, prepared with simple ingredients and requires no marination. To truly say this is my husband's Bachelor Cooking version of Prawns Masala. Obviously, most of the non-vegetarian recipes come along with Potatoes at home. It is like a taboo if I don't add Potatoes in non-veg Curries and when my husband cooks no wonder it would surely be a Non-Veg Curry with a default add-on - 'Potatoes'.
One main factor, we have to consider while cooking Prawn is to maintain the texture. It should turn out to be soft and succulent once cooked and not chewy or rubbery. So the trick is to cook the Prawns quickly. Longer you cook the Prawns/Shrimps they turn out to be chewy. This Prawn Masala is a spicy Prawn Curry cooked in an Onion & Tomato gravy along with mild spices which yield a delicious and flavour-filled Prawn Masala. I have added pre-cooked Potatoes into this Prawn Masala.

Cuisine - South Indian
Course - Side Dish
Spice Level - Medium-High
Difficulty - Medium
Serves - 2-3
Author - SM

Preparation Time - 25-30 Minutes
Cooking Time - 15-20 Minutes

For more recipe on SEAFOOD, Click here...

HOW TO COOK PRAWN & POTATO MASALA

PRAWN & POTATO MASALA

INGREDIENTS :

Prawns - 500 Gms
Potatoes - 2-3 Nos.

Onions – 2 Nos.

Shallots – 10-12 Nos.

Ginger- Garlic Paste – 1 Tbpsn

Green Chillies – 2-3 Nos.

Tomato – 1 No.

Turmeric Powder – ½ Tspn

Red Chilli Powder – 1 Tspn

Coriander Seeds Powder – 11/2 Tspn

Garam Masala – 1 Tspn

Fenugreek Seeds – 1/4 Tsp

Fennel Seeds – 1/2 Tsp

Curry leaves – 1 sprig

Vegetable Oil – 2 Tbspn
Tamarind Paste -1/2 Tspn(Optional)

Salt – To Taste

To Roast & Grind :

Fennel Seeds - ½ Tspn

Fenugreek Seeds – ¼ Tspn

To Garnish :

Coriander Leaves - Few

PREPARATION:

Dry Roast Fennel Seeds on a low flame until they splutter and turns fragrant. Remove from the pan and keep it aside.
Dry Roast Fenugreek Seeds on a low flame until they splutter and turns fragrant. Remove from the pan and keep it aside.
Grind Fennel and Fenugreek Seeds into a fine powder and keep it aside.
De-shell & De-vein the Prawns, clean and wash them well and keep it aside.
Peel, wash and cut Potatoes into Cubes.
Cook the Cubed Potatoes along with a dash of Salt & Turmeric Powder until soft & cooked.

METHOD :

Heat Oil in a Pan, splutter, Fenugreek Seeds and Fennel seeds on a very low flame.
Care should be taken not to burn the ingredients.
Add Curry Leaves and Green Chillies slit into two to the above and give a quick stir.
Saute finely chopped Onions and Shallots until they turn translucent.
Add Ginger-Garlic Paste and saute until it turns fragrant.
Add Turmeric Powder, Red Chilli Powder, Coriander Powder and Garam Masala to the above and fry on a very low flame until the spices turn aromatic.
Add finely chopped Tomatoes and saute it on a low flame until the Tomatoes turn soft and cooked.
Saute the ingredients until oil separates from the Masala Mix.
Add cleaned Prawns to the Masala along with a dash of Salt and mix well.
Add pre-cooked Potato Cubes and give a quick stir.
Can sprinkle some water if needed.
Cover and cook on a low flame until the Prawns turn soft.
Pour in the Tamarind extract and cook on a low flame until the gravy reaches the desired consistency.
Sprinkle Pepper Powder and give a quick stir.
Finally, add the freshly ground Fennel and Fenugreek Powder to the Prawn Masala and mix well.
Garnish the Prawn Masala with finely chopped Coriander Leaves.
Serve Prawn Masala hot along with your choice of Roti or Rice.

PRAWN & POTATO MASALA

NOTES :

Adjust the amount of spices to suit your spice level.
Adding Potatoes in this recipe is purely optional.
Adding Tamarind extract to the Prawn Masala is truly optional.
If the Tomatoes are tangy, can avoid adding Tamarind extract.
Dry Roast, Fennel and Fenugreek seeds on a low flame and grind into a fine powder.

CHICKEN CURRY WITH COCONUT MILK

Chicken Curry is the most frequented Non-Vegetarian side dish in Indian Cuisine, though it is catered with different names, flavours & tastes. You tweak one or two ingredients into the Curry and there you go with a completely new recipe with a fresh flavour profile. Such is the versatility of these curries & especially Chicken is a flexible meat when it comes to cooking. This Chicken Curry with Coconut Milk is one of our family favourite, prepared with fewer ingredients and above all, it is my favourite dish for the most important reason being - it can be cooked within 20-30 Minutes. When you are cooking up a lot of dishes for a celebration or an occasion, then this Chicken Curry can be easily incorporated into the menu for two good reasons:

Quick to prepare
Fewer Ingredients
Suitable Side Dish for both Roti, Rice etc., & etc.,

This simple Chicken Curry cooked in Coconut Milk goes well with all types of Indian Bread like Rotis, Naan, Kulcha, Chapatis, Parathas & Parottas and Tiffin Items like Idli, Dosa, Uthappam, Vellayappam, Idiyappam and Puttu. Also, it is a good accompaniment along with Rice, Pulaos and Biriyanis too. The best about this Chicken Curry is that it is authentic and a flavour-filled Curry justifying the very nature of Indian spices added into it. At the same time enhancing the overall taste & aroma of the Curry with a rich & creamy texture.
This Chicken Recipe is prepared with Pan-seared Chicken Pieces, simmered to perfection in an Onion Tomato base with mild spices and richly laced with Coconut Milk. Every time I cook Chicken Curry, I usually Pan sear the Chicken Pieces, which gives a perfectly cooked juicy and succulent chicken pieces in the Curry.

For more CHICKEN Recipes, Click here...

Cuisine - Indian
Course - Side Dish
Spice Level - Medium
Difficulty - Easy
Serves - 3 - 4
Author - SM

Preparation Time - 20-30 Minutes
Cooking Time - 25-30 Minutes

HOW TO COOK CHICKEN CURRY WITH COCONUT MILK

CHICKEN CURRY WITH COCONUT MILK

INGREDIENTS :

Chicken - 1/2 Kg.
Onion - 1 No.
Curry Leaves - 2 Sprigs
Turmeric Powder - 1 Tspn
Red Chilli Powder - 1 Tspn
Coriander Powder - 2 Tspns
Garam Masala - 1 Tspn
Thin Coconut Milk - 1 Cup
Thick Coconut Milk - 1 Cup
Oil - 2 Tbspn
Salt - to Taste
Sugar - a Pinch

For a detailed step-by-step process on HOW TO MAKE COCONUT MILK, Click here...

For Masala Paste :

Shallots - 8-10 Nos.
Ginger - 1" Piece
Garlic - 6-8 Cloves
Green Chillies - 3-4
Fennel Seeds - 1 Tspn

Spices:

Cloves - 3 Nos.
Cinnamon - 1" Stick
Bay Leaf - 1 No.
Fennel Seeds - 1/2 Tspn
Cardamom - 2 Nos.

To Garnish :

Coriander Leaves - Few

PREPARATION:

Clean, Wash and Cut Chicken into small pieces.
Grind the ingredients mentioned under 'For Masala Paste' into a fine paste and keep it aside.
Finely chop the Onions & keep it aside.

METHOD:

Heat Oil in a Pan, splutter the ingredients mentioned under 'Spices' and Curry Leaves on a very low flame.
Add Chicken pieces to the oil along with a dash of salt and pan sear the pieces.
Toss the Chicken pieces once or twice and cook until the colour changes and it is evenly coated with oil for about 5-8 minutes.
Then add finely chopped Onions and saute until onions turn translucent.
Pour the ground 'Masala Paste' to the above and give a quick stir.
Leave this on a low flame for about 5-7 minutes & fry until aromatic.
Add Turmeric Powder, Red Chilli Powder, Coriander Powder and Garam Masala to the above and fry for a while until the raw flavour goes.
Add a dash of Salt, a pinch of Sugar and mix well.
Pour in the Thin Coconut Milk and cook on a low flame until Chicken pieces turn soft and well cooked.
Once the Chicken pieces are well cooked, pour in the Thick Coconut Milk.
Cook this on a low flame until the Chicken Curry reaches the desired consistency.
Switch off the flame and garnish Coconut Milk Chicken Curry with finely chopped Coriander Leaves.
Serve Chicken Curry with Coconut Milk hot.
Goes well with Vellayappam, Idiyappam, Chapatis, Rotis, Parathas and Rice too.
Chicken Curry with Coconut Milk can be paired with Pulao, Ghee Rice, Vegetable Brinji Rice etc.,

NOTES :

Adjust the amount of Spices as per your taste preference.
Can add Boiled & Cubed Potatoes to this Chicken Curry.
Pan searing yields soft & succulent Chicken Pieces.
Grinding Onions along with Spices gives you a rich gravy.
Adding Sugar is totally optional.
I have used homemade fresh Coconut Milk in this Curry.

VEGETABLE BRINJI RICE

     Vegetable Brinji Rice - aromatic, flavour-filled, rich rice dish cooked with ample of spices, Coconut Milk and ground Coconut paste. This is a deliciously rich dish, a sibling of the one & only Biriyani. But what makes this Brinji Rice unique and different from Biriyani is that the Rice is cooked in Coconut Milk/ground Coconut Paste. Usually, Brinji Rice is cooked as such or along with Vegetables.
     The first time I came across with this Brinji Rice was during our House Warming Ceremony. I still remember the aroma and richness of the dish. Though being a simple Vegetable Rice Dish, it had done complete justice in capturing my taste buds. The cook had added ground Coconut & Spice paste. They had added a tinge of the same Coconut paste in Onion-Curd Raitha which was served along with this Vegetable Brinji Rice. It tasted awesome and to date, I remember the wonderful taste of that Brinji Rice & Raitha. Then when I came across with a recipe of Brinji Rice in a Tamil Magazine. I tried it and I felt it similar to the Vegetable Biriyani, but with a unique flavour and an incredible texture.
   After few corrections, until I thought I got the same taste as the Brinji Rice cooked for our House Warming Ceremony, I finally got stuck to the recipe which fancied my taste buds. I usually cook this Brinji Rice with Jeeraga Samba/Basmati Rice. I recently got a packet of Chinigura Rice from Indian Stores and was waiting to cook something with that rice. Then it occurred to me that Vegetable Brinji Rice would be a good choice. So this recipe is cooked with Chinigura Rice and the Rice: Water Ratio I used was 1:11/2 Cups.
     I often cook this Vegetable Brinji Rice in a Rice Cooker. I sauté all the ingredients in a pan, then transfer it into the Rice cooker along with the boiled Water & Coconut Milk. It can also be cooked in a Pressure Cooker. Allow it to cook for a whistle on a high flame and then lower the flame and cook for another 10–12 minutes. The Rice Water Ratio - 1: 11/2 cups, suits well for both the methods. But cooking in a Sauce Pan is more flexible. Fewer ingredients and very less time to cook is the highlight of this one-pot meal. Prepare some Curd-Onion Raitha or Vegetable Salad or simply pair it up with hard-boiled eggs and there you are with a wonderful & wholesome Rice Dish.

For more BIRIYANI & PULAO RECIPES, Click here...

Cuisine -South Indian
Course - Main
Spice Level - Low
Difficulty - Easy
Serves - 3- 4
Author - SM

Preparation Time - 10-15 Minutes
Soaking Time - 15 - 20 Minutes.
Cooking Time - 20 - 30 Minutes

HOW TO COOK VEGETABLE BRINJI RICE

VEGETABLE BRINJI RICE

INGREDIENTS:

For Vegetable Brinji Rice:

Chinigura/Jeeraga Samba Rice/Basmati Rice - 2 Cups
Carrot - 1/2 Cup
Beans - 1/4 Cup
Green Peas - 1/4 Cup
Potato - Few Pieces
Onions - 1 No.
Green Chillies - 3-4 No's.
Coriander Leaves - Few
Mint Leaves - Few
Coconut Milk - 1 Cup
Water - 2 Cups
Salt - To Taste
Ghee - 1 Tablespoon

For a detailed Recipe on HOW TO MAKE COCONUT MILK, Click here...

For Coconut Paste:

Coconut - 1/4 Cup
Fennel Seeds - 1 Teaspoon
Green Chillies - 2 No's.
Garlic - 7–8 Cloves
Ginger -1" Piece

Spices:

Ghee - 3 Tablespoons
Cinnamon (1") - 2 Stick
Cloves - 5-6 No's.
Cardamoms - 3 -4 Pods
Bay Leaves - 2 Leaves

PREPARATION:

Wash the Jeeraga Samba/Basmati rice until the water runs clear.
Soak the rice for 20 minutes.
Boil the water and keep it aside.
Peel and dice Carrots & Potatoes into small Cubes, Cut Beans into 1/2" long pieces & keep it aside.
Wash and drain the Green Peas.
Grind the ingredients mentioned under 'For Coconut Paste' into a fine paste.

METHOD:

Heat Ghee in a pan, fry the ingredients mentioned under 'Spices' on a very low flame until aromatic.
Add finely chopped Onions and Green Chillies, slit into two, to the above and sauté until onions turn translucent.
Add the ground Coconut Paste and sauté until the raw flavour goes, and it turns fragrant.
Now add in the chopped Vegetables and give a quick stir.
Drain the soaked Rice and add it to the above.
Fry this for about 5–7 minutes on a very low flame.
Pour in the Coconut Milk, boiled Water, Salt and mix well.
Allow it to boil.
Add finely chopped Mint & Coriander Leaves.
Cover the pan and cook the rice on a low flame until the water is totally absorbed, and the rice is well cooked.
Allow it to cool for a few minutes.
Add the remaining 1 Tablespoon of Ghee to the cooked Brinji Rice and fluff it up.
Serve Vegetable Brinji Rice with Curd-Onion Raitha along with any kind of vegetarian or non-vegetarian curries.

VEGETABLE BRINJI RICE

NOTES:

I have used Chinigura Rice in this recipe. Can use Basmati Rice / Jeeraka Samba(Kaima)* rice for this dish.
Can substitute half the amount of Ghee with Oil.
Adding Mint and Coriander Leaves are purely optional.
Adjust the number of Green Chillies to suit your spice preference.
I have added both Ground Coconut Paste & Coconut milk to cook this Vegetable Brinji Rice.
If you do not prefer to add Coconut Paste, avoid Coconut & grind the other ingredients into a fine paste and follow the process.

*Jeeraga Samba/Kaima/Jeerakasala rice is a short-grain rice, commonly used in some parts of South India & Sri Lanka for making biriyani and ghee rice. This rice makes the Biriyani unique. It is called as Jeeraka Samba Rice in Tamilnadu. You can use Basmati rice/Chinigura Rice instead. If the rice is old enough, then the perfect Rice Water Ratio would be 1:11/2. But some quality of rice requires 13/4 Cups of Water for 1 Cup of Rice. Adjust accordingly.

APPLE SMOOTHIE

Apple Smoothie is an absolute bliss to taste buds, a delicious way to treat yourself in the morning. is a tasty and nutritious way to start your day. It will help you feel fuller and all the more it is a guilt-free drink less in Calories. This kids-friendly fresh fruit smoothie recipe is a simple blend of Apple, Dates, Milk, Almond and Honey. This is a quick fix drink, comfortable and refreshing. The natural sweetness of this fruit serves best to be served as an after-meal fruit and when it is in the form of a dessert or a smoothie it would be more perfect. Apple Smoothie I have used a Red Apple and have sweetened the Smoothie with Dates and Honey. I usually use Milk in my smoothie recipes, can substitute Milk with Almond Milk/Yogurt too.

RED APPLE

Apples as such are loaded with nutrients and is loaded with Minerals, Proteins & Fiber. They help prevent digestive problems, help regulate blood glucose and good cholesterol. Apples are loaded with dietary fibre, which helps to decrease the chance of Constipation & Colon Cancer. Apples also help Lower Cholesterol Levels, ease Digestion, reduce Liver and Digestive tract issues. Apples are rich in Antioxidants, including Flavonoids and Polyphenol. Antioxidants are disease-fighting compounds. Because of this, Apples are believed to prevent various forms of cancer and DNA damage. Scientists believe these compounds help prevent and repair oxidation damage that happens during normal cell activity. Apples are also full of a fibre called pectin. Pectin is classed as a soluble, fermentable and viscous fibre, a combination that gives apples a huge list of health benefits.

To read more about the HEALTH BENEFITS OF APPLE, Click here...

Recipe Type - Smoothie
Difficulty - Easy
Serves - 3 - 4
Author - SM

Preparation Time - 15 - 20 Minutes

For more JUICES, DRINKS & SMOOTHIES, Click here...

HOW TO MAKE APPLE SMOOTHIE

APPLE SMOOTHIE

INGREDIENTS:

Apples - 2 Fruits
Almonds - 4-5 Nuts
Milk - 2 Cups
Dates 3-4 Nos.
Sugar/Honey - 1/4 Cup
Ice Cubes - 1 Cup

METHOD:

Peel, core and discard the seeds.
Cut the Apples into cubes.
Blend the Apple Cubes, Dates, Milk, Ice cubes and Sugar/Honey in a blender.
Puree until all the ingredients are smooth, creamy, and sugar is well dissolved.
Pour it out into serving glasses.
Served Apple Smoothie chilled.

NOTES:

Grinding the ice cubes with the fruit yields a perfectly chilled and thick smoothie.
Can substitute Sugar with Honey.
Apples are naturally sweet, can prepare the smoothie without any additional sweeteners.
Adjust the amount of Sugar/Honey to suit your taste preference.
Adding Almonds to this Smoothie is purely optional.
Substitute Milk with Yogurt/Almond Milk, if you prefer.
Can add a tinge of Cinnamon in your Apple Smoothie, if you prefer.
Drink it immediately for better taste because it will turn brown within half an hour.

Selecting & Storing the Apples

While buying Apples look for the firm, brightly coloured apples having no bruises, damages, shrivelled skin etc.,
It is always better to prefer individual apples over the pre-packed ones. This way you’ll be able to smell the apples.
Never buy the apples that smell musky.
Store Apples in your refrigerator. Wrap the apples up in a plastic bag and place them in the coldest area of your refrigerator after sprinkling them with water. If you store the apples properly, it will stay fresh for almost 2-3 weeks.
Normal room temperature can also be quite suitable for storing apples for a short time. Just make sure to check them regularly since they will ripen more rapidly at room temperature.
Apples can speed up the ripening process of other fruits as it emits a natural gas called Ethylene. To use these ‘ripening’ benefits of apples, wrap it up along with the unripe fruit in a plastic bag.

HOW TO MAKE MINI IDLI

INGREDIENTS :

For Idli Batter:

METHOD:

For Idli Batter :

STEAM COOKING THE IDLIS :

STEAM COOKING THE MINI IDLIS IN A PRESSURE COOKER:

NOTES :

HOW TO MAKE PODI IDLI - IDLI SMEARED WITH SPICE POWDER

INGREDIENTS:

METHOD:

NOTES:

TRIVIA: A SIMPLE NOTE

Crispy Podi Dosai

HEALTH BENEFITS OF GRAPES

KEEP YOUR BODY HYDRATED:

WEIGHT LOSS:

DIABETES:

EYE HEALTH:

CANCER:

HEART HEALTH:

BLOOD PRESSURE:

HEALTHY BOWEL:

IMMUNITY:

BONE HEALTH:

HEALTHY SKIN:

FUNGAL INFECTIONS:

HOW TO SELECT & STORE GRAPES

GRAPES IN YOUR DAILY DIET

RECIPES WITH GRAPES

HOMEMADE GRAPE WINE

INGREDIENTS :

METHOD :

NOTES :

HOW TO COOK PRAWN & POTATO MASALA

INGREDIENTS :

To Roast & Grind :

To Garnish :

PREPARATION:

METHOD :

NOTES :

HOW TO COOK CHICKEN CURRY WITH COCONUT MILK

INGREDIENTS :

For Masala Paste :

Spices:

To Garnish :

PREPARATION:

METHOD:

NOTES :

HOW TO COOK VEGETABLE BRINJI RICE

INGREDIENTS:

For Vegetable Brinji Rice:

For Coconut Paste:

Spices:

PREPARATION:

METHOD:

NOTES:

HOW TO MAKE APPLE SMOOTHIE

INGREDIENTS:

METHOD:

NOTES:

Selecting & Storing the Apples

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