Kadai Mushroom with Dill Leaves/Sadakuppi

Prep Time:10 m      Cook Time: 15 m

Serves:2

Ingredients

Mushroom           - 250 g

Onion                   - 1

Tomato                - 2

Dill Leaves          - handful

Mustard Seeds     - to splutter

Curry Leaves       - a sprig

Turmeric Powder - a pinch

Curry Powder       - 1 tsp

Chilli Powder       - 1/2 tsp

Salt                       - to taste

Oil                        - 2 tsp

Method

• Heat oil in a pan/kadai,splutter mustard seeds,add curry leaves,onion,little salt and saute till onion becomes translucent.
  
• Now add chopped mushrooms and tomato and saute for a while.Add turmeric powder,chilli powder,curry powder and salt.Sprinkle water,cover with a lid and cook till the mushrooms are done.Meanwhile finely chop the dill leaves.
                                    
     
• Now stir in the dill leaves,cook for further two to three minutes and serve with rice or chappathi.
     

Little Words

• Dill Leaves are termed by different names in different parts and in Tamil it is known as Sada Kuppi.
• Dill Leaves are used for flavouring in different cuisines.
• Apart from its flavour it has very good medicinal properties.
• It gives relief from gastric troubles and it is given to women after childbirth.
• This may not be a kids favourite though.

Sambar Sadam

Prep Time:20 m      Cook Time:20 m

Serves:3

Ingredients

Rice                      - 3/4 cup

Toor Dal              - 1/2 cup

Asafoetida           - a pinch

Curry Leaves       - 2 sprigs

Mustard Seeds     - to splutter

Onion                   - 1

Tomato                 - 2

Mixed Vegetables - 1 cup(drumstick,brinjal,carrot,peas)

Tamarind               - amla sized

Oil + ghee              - 2 tsp

Salt                         - to taste

To roast and grind

Dried Red Chilli - 4

Channa Dal         - 1 tblsp      

Cumin Seeds       - 1 tsp

Fenugreek            - 1/2 tsp

Coriander Seeds   - 2 tsp

Coconut                - 2 tblsp

Method

• Wash and soak rice and dal for 15 minutes.Meanwhile dry roast and powder the ingredients under roast and grind.Set this aside.
                                  
                                  
                    
  
• Pressure cook rice and dal adding little salt and five cups of water.Meanwhile heat oil and ghee in a pan,splutter mustard seeds,add asafoetida,curry leaves and onion and fry till onion becomes transparent.Now add the chopped vegetables,tomatoes and add salt and saute for a while.
     
• Add tamarind water and let the vegetables to get cooked in the tamarind water.When the veggies are almost done add the spice powder and cook it until the vegetables are cooked fully.Then mix this with the cooked dal and rice mashed slightly with ladle and simmer for five minutes and then serve with chips or papad.
                              
                                            
                        
     

Little Words

• Any vegetable can be used as per need.
• Serve with crispy papads or chips.
• Basmati rice can also be used which gives a distinct flavour.
• Adjust the quantity of water as per need.

Broccoli Leeks Soup

Prep Time:10 m      Cook Time:15 m

Serves:3

Ingredients

Broccoli           - 1 small floret

Leeks               - 1

Salt                   - to taste

Pepper powder - to taste

Method

• Boil water in a sauce pan,add salt and add the separated broccoli florets and finely chopped leeks.Once the vegetables are cooked switch off the flame,bring it to room temperature,strain the liquid and then blend.Then add the strained liquid, reheat the soup and transfer to serving bowls adding salt and pepper as desired.
                                     
                           
  

Little Words

• Add cumin powder or butter or fresh cream if desired.
• An easy soup to prepare.
• Add other veggies like potato,onion,carrots as desired.

Kaara Boondhi

Prep Time:5 m        Cook Time:15 m

Ingredients

Gram Flour     - 1 cup

Chilli Powder - 1/2 tsp

Salt                 - to taste

Curry Leaves  - three sprigs

Bicarb of soda - a tiny pinch

Method

• Mix gram flour,salt,bicarb of soda and chilli powder with water into a not too thick or thin batter.Meanwhile heat oil in a kadai.
                                
  
• Hold the slotted ladle with holes in it over the hot oil and pour the batter over the ladle and spread the same with the ladle.Cook on a medium high heat and remove from oil when the bubble sound ceases with the help of another slotted spoon.Repeat this until all the batter is finished.Then fry the curry leaves and mix with the boondhi.
                               
                                      
     

Little Words

• A quick and easy snack that can be used in chaats,raita and even soups.
• The consistency of the batter should be of pouring and not runny.
• Crunchy crunchy yummy snack.

Millets Idli

Prep Time:20 m + soaking time    Cook Time:10 m

Ingredients

Thinai/foxtail millet - 1 cup

Samai/little millet    - 1 cup

Varagu/kodo millet - 1 cup

Idli Rice                  - 1 cup

Urid Dal                  - 1 cup

Fenugreek               - 1 tbl sp

Salt                          - as required

Method

• Wash and soak the dal,rice and millets for three hours.
                                       
  
• Grind the urid dal sprinkling water in between as we do for normal idli.Now grind the millets and add this to the urid dal,add salt and mix well with hands as we do for regular idli.Leave it to ferment overnight.Then stir the batter well,grease idli mould and steam for eight to ten minutes.
                             
                                      
                       
     

Little Words

• Unless and until you say no one can guess its made of millets.
• The same batter can be used to make dosa after a day of fermenting.
• An easy way to incorporate millets in our regular diet.
• The quantity of urid dal can be adjusted as for regular idli.