MORINGA DOSAS WITH MORINGA CHUTNEY

Try out the healthy South Indian breakfast of Moringa dosas with moringa chutney. A delightful and healthy option and a nice way of incorporating these nutritious greens in your daily diet.

Ingredients for Moringa Dosas Dosa Batter ... 2 cups or as needed Moringa leaves ... 1 cup Oil or ghee .......... to make dosas Ingredients for Moringa Chutney: Moringa leaves .... 1 cup Roasted gram ..... 1/4 cup Grated coconut ... 3 tbsps

Tamarind juice .... 1 or 2 tbsps (as you prefer) Green chillies ..... 1 or 2 Ginger ............... 1 small piece Salt ................. as needed Ingredients for tempering: Mustard seeds ... 1/2 tsp Cumin seeds ..... 1/2 tsp Asafoetida ............ 1 pinch Curry leaves ....... few Red chilli ................1 Oil ...................... 1 tbsp

Method:

Let's make the chutney first:

1. Transfer the moringa leaves into a pan and cook them with half cup water.

2. Cook them for few minutes until the water dries up.

3. Remove them in a bowl and let them cool.

4. Now put all the ingredients listed under the chutney column into a grinding jar.

5. Grind the chutney. You will not need to add any water as there is enough liquid content in the boiled moringa leaves and we have added tamarind juice too.

6. Check the salt and remove the chutney into a bowl.

7. Heat the oil for tempering in a small pan.

8. Add the tempering ingredients mentioned in the list and allow them to crackle.

9. Stir them into the chutney.

For Making Dosas:

1. Take dosa batter as required.

2. Wash the moringa leaves and chop them a bit.

3. Now the ratio of the batter and leaves can be 2 :1 or 3 :1 as you prefer.

4. Mix the leaves well into the batter.

5. Heat a tawa / griddle and make dosas.

6. Drizzle some oil or ghee and flip them until done.

7. Serve them with moringa chutney.

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KARIMEEN FRY / CRISPY FRIED PEARL SPOT FISH / SPICY KERALA KARIMEEN

 Karimeen fish is a very popular one from Kerala. (India). The English name is Pearl Spot Fish. It is usually fried whole with a spicy marination which is served as a snack in local eateries and toddy shacks. However it can also be cooked in the curry form.

Some known facts about this fish

•  Karimeen Fish enjoys the pride of being the official fish of Kerala state which was declared by the state government in the year 2010.  It is a highly nutritive fish. 
•  Along with a good amount of meat Karimeen also includes fat, phosphorus and calcium
• Karimeen fishes have the special ability to live equally in both pure and saline waters. They are mainly found in rivers, ponds, farm fields, canals and estuaries. 
• Apart from Kerala, Karnataka and Orissa are the other major states where Karimeen is found in India.

Ingredients

Karimeen ........... 2-3 (medium size)

Fennel or saunf powder ....... 1/2 tsp

Red chilli powder ................ 1 tbsp (or as you like)

Black pepper ....................... 1/2 tsp

Ginger garlic paste .............. 2 tbsps

Rice powder ........................ 1 tbsp

Lemon juice ........................ 1 & 1/2 tbsps ( you may use tamarind juice instead )

Salt ...................................... to taste

Curry leaf sprigs .................. 6-7

Oil ........................................ to fry as needed ( preferably coconut oil)

Method:

1. Clean the fish well. Remove the scales. Discard the gills and fins. Wash under running water thouroughly.

2. Make gashes on both sides.

3. Sprinkle salt and rub it well on the fish.

4. Squeeze out lime juice and rub it nicely.

5. Set it aside for 1 hour. This is the first marination.

6. In a bowl mix all the ingredients except oil. This is for the second marination.

7. After one hour wash the fish again to remove excess salt.

8. Rub the mixture (second marination) well on the fish including the gashes and inside the head.

9. Cover and set it aside until you are ready to fry. It is better to refrigerate the fish.

10. Heat oil in a flat bottomed pan to medium hot. Line it with curry leaf sprigs.

11. Place the marinated fish on them and cover the lid.

12. Fry on medium flame for 6-7 minutes on one side.

13. Flip the fish carefully and fry the second side for 3-4 minutes covered. 

14. The frying time may vary if the fish is larger in size. 

15. Remove it and serve hot. 

16. You can relish it like a snack or pair it with dal chawal 

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MORINGA CHEESE TOAST

 Cheese toast is a snack loved by everyone. You can enjoy it at any time of the day. This recipe is with a little twist. I have added moringa leaves to the cheese mixture. This way you can make your kids eat some healthy greens too. You may pair it with a bowl of soup and enjoy a hearty brunch.

INGREDIENTS Bread slices ... 2 or as needed Cheese ............ 1/2 cup (grated) Tomato ......... 1 small (remove the seeds and cut the fleshy part into small pieces) Moringa leaves ..... handful Onion ................... 1 small (finely chopped) Green chilies .... 1 or 2 (crushed) Pizza seasoning .... 1 tsp Butter .................. as required

METHOD:

1. In a bowl mix together grated cheese, chopped onion, tomato, green chillies and moringa leaves.

2. Add the pizza seasoning and salt as needed. Mix them well.

3. Butter the bread slices and spread the mixture on them.

4. Toast them in a pre-heated oven until done.

5. Serve them immediately.

Note: You can replace the green chillies with red chilli flakes also or skip adding them if you are making for kids.

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FLAX SEEDS PODI / SPICE MIX WITH ROASTED LENTIILS AND FLAX SEEDS

 

This is a flavourful podi mix made in Udipi / Karnataka  style with the goodness of flax seeds which are so healthy. This can be served with all the South Indian tiffin items like idlis and dosas. You can also relish it with hot steamed rice and ghee. 

What are Flaxseeds ?

• Flaxseeds, sometimes called linseeds, are small, brown, tan or golden-colored seeds. In fact, linseed, flaxseed or “flax seed” are different names for the same seed. 

Why we should include these in our daily diet ?

• These seeds a great source of dietary fiber; minerals like manganese, thiamine and magnesium; and plant based protein
• Health benefits of adding them to your diet include balancing blood sugar levels, reducing high LDL “bad cholesterol,” decreasing high blood pressure, promoting satiety and weight management, and contributing to gut/digestive health.
• To reap the most health benefits, experts usually recommend ground flaxseeds instead of whole flaxseeds.     

How to consume Flaxseeds ?

• They can be added to things like oatmeal, baked goods, coatings for meat, yogurt and more. Consume about two to three tablespoons of whole or ground flaxseeds (also called flaxseed meal) daily, or have about one to two teaspoons of flaxseed oil.

(Information Source - Google) 

Flax seeds podi with hot ghee or oil served with idli sambar

Ingredients:

Flax seeds .......... 1/2 cup

Urad dal / split black lentils .... 1/4 cup

Dry dessicated  coconut ............... 2 tbsps

Curry leaves ......................... handful

Tamarind .............................. 1 small piece

Dry red chillies .................... 5 

Cumin seeds ........................ 1 tsp

Kashmiri chilli powder .. 1 tsp

Jaggery powder ................. 1 - 2 tsps

Salt ................................... 1 tsp

Oil .............................. 2 tsps.

Method:

1. Dry roast the flax seeds until they start spluttering. Remove them in a plate.

2. Dry roast urad dal until you get a nice aroma. Add the cumin seeds in the end and quickly remove after roasting lightly.

3. Next roast the curry leaves and add dessicated coconut. Roast until crisp. Remove.

4. Heat 2 tsps oil and add the red chillies and tamarind on medium flame. Saute them until the tamarind gets softer in texture. Remove them.

5. Allow them to cool. Now add the salt, jaggery powder, and Kashmiri chilli powder. Mix them well.

6. Transfer them into a grinding jar and grind them to a slightly coarser texture.

7. Fill it into a dry jar after cooling.

Masala Rice with Flax Seeds Podi

 

About the group:

Shhhhh Cooking Secretly is a monthly challenge in a facebook group where we are paired with a different partner every month. Two secret ingredients are  chosen by each partner for the other one and we prepare any dish with those ingredients based on the selected theme of the month which was Healthy Recipes 

This month I am paired with Seema Doraiswamy Sriram who chose Salt and Red chillies as my secret ingredients. I made this flavourful and healthy podi using them.

My chosen secret ingredients for her were Cumin Seeds and Potatoes. She has made a delicious snack. Check out the Amaranth Cutlets. 

Check out the video

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MORINGA RAITA / RAITA WITH DRUMSTICK LEAVES / YOGURT WITH MORINGA GREENS

 Raitas is an integral part of Indian meal. There are so many variations that we can make and enjoy each day. This is a very simple and nutritious raita made with moringa leaves. These top the list of nutritional greens and this is an easier way to consume them in our diet.

Ingredients 

Yogurt ............. 1 cup

Moringa leaves..  1/2 cup

Salt .................. to taste

Crushed black pepper.. 2-3 pinches

For tempering:

Asafoetida .... 1 pinch

Mustard seeds ... 1/2 tsp

Cumin seeds ..... 1/4 tsp

Curry leaves ... few

Dry red chilli ... 1 (broken)

Oil ................ 1 tbsp

Method:

1.Transfer the yogurt into a bowl.

2. Add salt and pepper. Whisk it well.

3. Heat oil in a pan.

4. When it is hot add the tempering ingredients.

5. Allow them to crackle.

6. Now add the moringa leaves and toss them a bit.

7. Spread them around in the pan and switch off the gas.

8. Let them cook in the heat.

9. After they are cooled well mix them into the yogurt.

10. Enjoy it chilled or at room temperature.

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MORINGA RASAM / DRUMSTICK GREENS RASAM

 

Rasam is one versatile dish from the South Indian Cuisine that can be made with so many variations.

This is a very healthy and nutritious recipe of rasam with the goodness of moringa leaves. A nice way to consume moringa leaves regularly.

Ingredients:

Boiled Toor dal ..... 2-3 tbsps

Moringa leaves ....Handful

Rasam powder .... 1 tsp

Tomato ............... 1

Tamarind ............. lemon sized (soak in water)

Turmeric powder.. 1/8 tsp

Salt ............. to taste

For Tempering:

Cumin seeds .. 1/2 tsp

Mustard seeds .. 1/2 tsp

Asafoetida ....... 1 or 2 pinches

Curry leaves ..... few

Oil ................. 1 tbsp

Method:

1. In a pan boil the moringa leaves with one cup of water adding little salt and turmeric powder.

2. Also add the tomato pieces and 2-3 tbsps of tamarind juice or as per your liking.

3. Boil until the tomatoes are soft stirring it intermittently.

4. Next stir in the cooked toor dal also known as arhar dal.

5. Bring it to a boil and add the rasam powder. Check the salt and add if required.

6. Cook on low flame for a minute.

7. Heat oil in a small tadka pan and add the tempering ingredients.

8. When they crackle stir it into the prepared rasam. 

9. Enjoy it with your meals. 

10. You can also make rasa vadai which is medu vadas soaked in rasam. 

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SAKKARAI PONGAL / FESTIVE SWEET RICE WITH JAGGERY

 Pongal is a harvest festival of India. It is celebrated with different names in different regions. In Tamilnadu it is named after the ceremonial dish Pongal which means to boil or over flow. This traditional dish is prepared from the new harvest of rice along with milk and jaggery. It is first offered to Gods and Goddesses and then taken as prashad. 

In earlier times this was cooked in an earthen pot using fire wood. This was done in the courtyard or in front of the house which was decorated with rangolis. These days this is not possible as most of us live in the apartments and we make use of pots, pans and pressure cookers to make pongal. However in rural areas the tradition still continues. 

Let us now proceed with the recipe.

Ingredients:

Raw rice .............. 3/4 cup

Moong dal .......... 1/4 cup (yellow split moong dal)

Organic jaggery ... 3/4 cup

Ghee / clarified butter .... 3-4 tbsps

Milk ......................... 1/2 cup (or more if you like)

Salt ..................... 2 pinches

Nutmeg powder ... 2 pinches

Cardamom powder .. 1/2 tsp

Cashew nuts ........... handful (split into halves)

Raisins .................. handful

Water ................. as required (about 3 and 1/2 to 4 cups)

Method:

1. Soak the rice for 1 hour or more. Well soaked rice makes a perfect texture of pongal.

2. Heat 1 tbsp of ghee in a pressure cooker. Do not overheat the ghee.

3. Wipe the moong dal with a cloth and saute it in the ghee. 

4. Next add the cardamom powder, salt and the nutmeg powder and stir,

5. Tip in the rice and add 2 and 1/2 cups of water. Mix everything.

6. Close the pressure cooker and cook for 3 whistles.

7. Open it after the pressure is released. 

8. Now add the jaggery powder and 1/2 cup of water. Mix until the jaggery is melted.

9. Stir in the milk and keep mashing with the ladle until well mixed.

10. Add 1 tsp of ghee and simmer it a bit. After little while add one more tbsp of ghee.

11. Adjust the texture as per your requirement as it thickens on keeping.

12. Now heat the remaining ghee in a small pan and fry the cashews and raisins.

13. Mix them into the prepared pongal saving few for garnishing.

14. It is best enjoyed hot with little ghee added on top.

Notes:

1. For a nice and soft texture of pongal soak the rice very well.

2. Moong dal may be sauteed dry or soaked along with the rice. Choice is yours. But the sauteed version gives a better flavour.

3. If using normal jaggery then cook it with water, strain it and add to the pongal.

4. Do not over heat the ghee as it looses its flavour and nutritional value. 

5. In South India edible camphor is also added. If you have it add a tiny little pinch equal to a fenugreek grain. You may skip it if you don't have.

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ANCHOVY FRY / CRISPY AND SPICY FRIED ANCHOVIES / NETHILI MEEN VARUVAL

 

Try out these delicious and crispy anchovies coated with spicy marination. They make a great accompaniment with dal chawal or even make a nice snack by itself.

Anchovies are a rich source of Vitamin A , Vitamin D, Calcium and Omega 3 fatty acids.

Ingredients:

Anchovies ......... 500 gms

Oil ..................... for frying as needed

Ingredients for marination:

Rice flour .......... 1 tbsp

Corn Starch ....... 1 tbsp

APF / maida ....... 1 tbsp

Sambar powder ...1 tbsp

Turmeric powder .. 1 tsp

Garlic powder ...... 1tsp

Ginger powder ..... 1 tsp

Garam masala pd. 1 tsp

Salt ....................... 1 tsp

Oil ........................ 1 tbsp (for Marination)

Water ................. 2-3 tbsps

Method:

1. Wash the fish well and drain out the water completely.

2. Mix all the ingredients mentioned in the list 2 for marination.

3. Marinate the anchovies with this mixture. Set aside for at least one hour or more.

4. Heat oil in a pan. When hot reduce the flame and tip in some the anchovies.

5. Increase the gas flame and fry them turning from time to time until crisp. Adjust the flame in between so that the texture is nice and crispy.

6. Remove them in a plate and fry the second lot in the same way.

7. Serve them immediately.

8. They make a nice side dish with dal and rice or they can also be relished like a snack.

Note:

1. You may also use fresh garlic and ginger paste instead of powder.

2. You can add chilli powder if you prefer a spicier version.

3. These taste best when served immediately after frying.

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GUD WALE POHE / FLATTENED RICE FLAKES WITH JAGGERY

 This is a Indian festive sweet made with flattened rice flakes. For sweetening you may use jaggery or sugar. My personal preference is jaggery. This is Kanhaji's favourite bhog and is usually made on Krishna Janmashtami festival. This dish is prepared in less than 10 minutes. It is usually served for breakfast.

Ingredients:

Poha / flattened rice flakes ..... 1 & 1/2 cups

Organic jaggery powder ......... 3/4 th cup

Ghee / clarified butter ............ 1 & 1/2 tbsp

Cardamom powder ................ 1/2 tsp

Fennel powder (saunf pd.)..... 1/2 tsp

Salt ...................................... 2 pinches

Cashew nuts ....................... handful (cut into halves)

Dry coconut slivers ............. handful

Method:

1. Rinse the poha under running water gently. Separate them with your fingers and set aside for 5 minutes.

2. Melt ghee in a pan and fry the cashews and coconut slivers to a golden brown colour on medium flame.

3. Remove them and set aside.

4. Reduce the flame to low and add the cardamom and fennel powders, salt and stir.

5. Add the jaggery powder and stir it a bit. Add 3-4 tbsps of water and bring to a boil on medium flame.

6. Stir continuously and when the water content is reduced and it becomes frothy, add the soaked poha, fried cashews and coconut slivers saving some for garnishing.

7. Stir gently until the poha absorb all the syrup.

8. Cover with a lid and keep it for dum on a low flame for jut 1 minute. We should not over cook the poha.

9. Switch off the gas flame and let them rest for few minutes. They will nicely puff up.

10. Dish them out, Garnish with the remaining fried cashews and coconut slivers.

Check out the video

This recipe is made for the event - A-Z Recipe Challenge. 

Season 1 - We have completed the first season making the recipes alphabetically with ingredients with English names. ( eg. A - Apple, Artichoke, Asparagus ..)

Season 2 - We decided to make the recipes alphabetically with Hindi names. ( A - Anar, Adrak Aloo ... )

This month the Alphabet is G and I selected Gud (jaggery) as my ingredient and made Gud Wale Pohe.

Recipe List of A-Z Challenge (Season 2)

A - Adraki Aloo  (Baby Potatoes with ginger and spice powders)

B - Begun Bhaja  ( Bengali style fried Brinjals)

C - Chukandar Ke Parathe  (Stuffed Beetroot Parathas)

D - Farali Dahi Chawal ( Barnyard Millet Curd Rice / Samak ke Dahi Chawal )

E - Elaichi Cup Cakes ( Cardamom flavoured cup cakes )

F - False ke Biscuits ( Lemon Currant Cookies )

G - Gud Wale Pohe (Sweet Flattened Rice Flakes with jaggery)

H - Hare Dhaniye Ki Sabzi ( Fresh Coriander stir fry)

I - Imli Gosht ( Tangy mutton Curry)

J - Jowar Ke Fulke ( Jowar Flat breads )

K - Karele ki Bhurji ( Diced bitter gourd stir fry )

L - Lehsun Ka Achar ( Garlic Pickle )

M - Moong Dal With Sarson - ( Moong lentils with mustard greens )

N - Neembu Gud ki Shikanji ( Indian summer drink with lemon )

O - Oal / Jimikand Ka Keema ( yam mince curry)

P - Kadai Paneer ( Paneer / Cottage cheese curry )

Q - Qeema Pav (Mutton Mince served with Pav Bread)

R - Rajma Dhoklas (fusion dhoklas with rajma)

S - Semolina Vadas ( Sooji ke vade )

T - Tendli Bhat ( Ivy Gourd Pilaf )

U - Urad Dal Palak (Black lentils cooked with spinach)

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