Karuvepilai Saadam/Curry-Leaves (Brown) Rice - Reposting for Green Gourmet Event

Another Tasty Recipe using Brown Rice. Curry leaf is used in South Asian traditional medicine to treat the digestive system, skin conditions and diabetes. Its anti-diabetic properties are supported by scientific research

Ingredients
2 cups of Brown Rice, Cooked

2 fistful of curry leaves

3-4 no. Red Chillies

1 tbsp urad dal
1 small lemon-size of Tamarind
Grated Ginger 1 tsp

Salt to taste

Seasoning

1 or 2 tsp Canola oil

1 tsp Mustard seeds

1 tsp Chana Dal/Gram Dal

hing a pinch
turmeric a pinch

Method

Wash and Dry roast the Curry leaves, Roast urad dal, red chillies with lil oil. Let it cool, now grind urad dal, chillies, tamarind, ginger and curry leaves together to a fine paste.

Heat oil in a wok, splutter mustard seeds, add hing and turmeric, and chana dal, let the dal roast a bit then add the grinded paste and saute for 2-3 minutes. Take it off the flame and mix with Rice.Enjoy it with a Raita

I made some Cucumber-Onion Raita. 

Ingredients

Half a Cucumber

one small Onion

1/2 a cup Low-fat Yoghurt

Salt to taste

Mix them all together and adjust the salt.

Sending this post to Show me your Whole Grains, Event hosted by Divya of Dil Se
Reposting for Green Gourmet Event @ W'rite 'Food

Veggie Rawa Idly

Weekend Mornings are Lazy Mornings. We need something Filling, tasty, healthy and @ the same time Quick breakfast Idea to KickStart the day. Here's one such Quickie Breakfast Recipe!!!! Steaming Hot Hot Rawa Idlies with a Spicy Chutney!!

Ingredients
2 cups of Rawa/Sooji/Semolina
2 cups of Sour Yoghurt,Whisked
1 tsp of Eno Fruit Salt
Salt to taste

For Seasoning
2 tsp oil
1 tsp Mustard Seeds
1 cup Mixed Veggies (i used frozen)

2 Green Chillies, finely Chopped

1 tsp Ginger juliennes

2 sprigs Curry leaves

hing a pinch

Method

Heat 1 tsp of oil in a pan and Roast the Semolina, until it gives out a nice aroma, Watch the flame. Mix the Roasted Semolina with the Yoghurt and Salt. If the batter is too thick you can add little more yoghurt or Water.  I normally use Thick Buttermilk instead of Yoghurt. 

Heat oil in a pan and Splutter mustard seeds, add Green chillies, hing and ginger and saute for a minute. Then add Mixed veggies and saute for 3-4 minutes. Add this to the Rawa-Yoghurt Batter, Mix well. Now add the fruit salt to the batter and mix well. Let it sit for 5 minutes. 

Grease the Idly plates and Pour the batter into the moulds and steam cook for 10 minutes in a slow flame.
When done, Take it out of the steamer, Give it a minuute to cool and then unmould. Enjoy with any Spicy Chutney!!!! We Enjoyed it with some Mint Coconut Chutney.

Sago Fritters

Had some Leftover Aloo Curry and Shredded carrots Made for Lunch. My hubby wanted something Interesting for the Dinner. But, i didnt want to waste what i made for lunch. Nithya's 4th Sense Cooking Sago Bonda Got my eyes, which she has made from Leftover Dosa batter and sago. Planned to try it with some change. Made this Sago Fritters and it was yummy!!!!

Ingredients
1 cup Sago
1/4 Cup Leftover Aloo Masala
2 tbsp Shredded carrots
2 tbsp Gram Flour/Besan
1 tbsp Corn Flour
1 tsp Red chilli powder
1 tsp Coriander powder
Amchur powder a pinch
Salt to taste
Oil for Frying

Method

Soak Sago in enough water for 3 hours. Drain the excess water. Mix all the above ingredients to a sticky dough. Heat oil in a kadai, when the oil is hot, Pinch small balls and drop it in the oil and deep fry them. Makes a Good Evening Snack!!!