OATS VEGETABLE KANJI

This is Oats Kunji. Health wise, it is nutritious and good for people with ailments like Diabetes and Hypertension. This is a fine breakfast dish for elders as well as for small babies. We can add so many vegetables to our likings. But cauliflower, drumsticks, root vegetables like potato, yam and ladiesfinger are not suitable to add in this kunji. Carrot, peas, baby corn, tomatoes, a little raddish, a little palak, French beans and onions will enhance the taste. Thin kunji is effective in healthwise.




OATS VEGETABLE KANJI [ஓட்ஸ் காய்கறி கஞ்சி]


Ingredients:

Oats- 4 to 5 tbsp
Finely chopped Tomato-1
Finely chopped onion-half
Small garlic flakes-5
Finely Shredded ginger-a pinch
Finely chopped coriander- 1 tbsp
Salt to taste
Oil- 2 tsp
Fennel seeds or cumin seeds- 1/2 tsp
Turmeric powder- half sp

Procedure:

Heat a pan and pour the oil.
Add the fennel or cumin seeds and when they splutter, add the onion with the other vegetables and fry nicely until they are well cooked and the oil floats on top.
Pour 5 cups of water with enough salt.
Immediately add the oats.
Mix well and let it boil for a few minutes until the oats are cooked.
The delicious oats kunji is ready now!

Variations:


If fennel seeds are used, a few mint leaves can be added when frying the vegetables. It will give a delicious touch. 1 or 2 teaspoons of Shredded coconut can be added in the end. 2 tbsps of coconut milk can be added in the end to give an extra taste. But it is not good for elderly people. Instead of vegetables, cooked chicken pieces can be added along with onion, tomato, garlic, mint and ginger.

Podalangai Curry/Padavalkai Palya - Snake Gourd Curry

PODALANGAI CURRY/
PADAVALKAI PALYA  

Snake gourd is known as Podalangai in Tamil and Padavalkai in Kannada. Ayurveda and Naturopathy point out to the various health benefits of Snake gourd. Snake gourd is suitable for preparing delicious koottu, curry, morkuzhambu and other dishes. 

The addition of crushed pepper gives Podalangai curry / Padavalkai palya a special flavour. 

INGREDIENTS 

Snake gourd - 1 ( 4 cups when chopped )

Sesame oil - 1 tbsp

Mustard seeds - 1/4 tsp
Asafoetida -1 pinch

Peanuts - 2 tbsps

Coarsely crushed pepper - 1/2 tsp 

Cumin seeds - 1/2 tsp 

Curry leaves - a few 

Fresh coconut gratings - 2 tbsps 

Salt - 1/4 tsp

METHOD 

1. Chop the tender snake gourd into medium size pieces. 

2. Heat oil in a pan and add the mustard seeds. 

3. When the mustard seeds splutter add asafoetida. 

4. Throw in the peanuts and fry till they crack. 

5. Add the crushed pepper followed by cumin seeds. 

6. When the fried pepper gives out a pleasant aroma , add the curry leaves, chopped snake gourd and salt. 

7. Stir well, cover with a lid and cook on low flame. The tender vegetable will cook in its own juice. 

8. Stir once in a while till the snake gourd becomes uniformly soft. 

9. Open the lid, increase heat and gently cook the curry till dry. 

10. Switch off flame and mix in the fresh coconut gratings. 

 Enjoy the juicy and peppery Podalangai Curry / Padavalkai Palya with your favourite meal.

Getting there!

 The adorable assistant!

    Phil is back to "normal" working hours again since the family arrived home.  They are admiring the new look in their home.   The bamboo floors are about complete in the family room, making the room look warm and classy.  The fireplace will receive a new facelift, the final details will be taken care of and Phil will move on to the next lucky client.  We love happy clients and we love becoming like family to so many.  Keep watching for the final pictures!