Breakfast, Drinks, Vegan

Apple Beet Carrot Juice

beet carrot juiceA simple and healthy raw juice packed with goodness. Best to have any time of the day. Some beneficial substances in beet are lost when cooked so having beet raw provides maximum benefits. Raw beet has many desirable side effects. To list a few, it helps fight cancer, lowers blood pressure, and relaxes blood vessels. But don’t be surprised if your stool and urine turns red! 🙂

Ingredients:
Beetroot – 1 small or 1/2 of a large one
Carrot – 1 medium
Apple – 1/2
Ginger – 1/2 piece
Mint leaves – 5-10
Rock salt/kala namak (optional) as needed
Water as needed

ingredients

Preparation time: 7 mins
Making time: 5 mins
Makes 1 large glass

Method:
Peel and dice beetroot and carrot. Cut the apple into medium size pieces. Peel ginger.
I do not have a juicer and hence made it in the mixer. Place all ingredients in the mixer and process until liquefied. Pour the contents of the mixer into a large strainer and collect the strained juice in a vessel. Process the strained pulp once again in the mixer adding small quantities of water.
Repeat the straining process.
Enjoy fresh and healthy beet juice.

Chutneys/Thogayals/Dips/Podis, Everyday Simple Recipes, South Indian, Vegan

Dill Leaves Chutney

Dill chutney served with ragi dosaDill is an herb high in anti-oxidants and dietary fibers. It is rich in iron and helps reduce blood sugar and cholesterol levels. I have found this herb only in certain cities (Mumbai and Bangalore) where locals include it in various dishes, like akki roti, dal, dry subzi, roti, and so on.

Dill has a very distinct and strong flavor and taste, which is not liked by all. So, if your family members do not prefer dill, be careful about the quantity of dill you use for this chutney. Do not use more than a handful. I love this herb and include it in my diet at least twice in a week in the form of subzi or in akki roti. Chutney is a good way of consuming this wonder herb in the raw form and getting maximum benefit from it.

IngredientsIngredients:
Dil leaves (Sabbasige soppu) – 1 cup
Green chillies – 3-4
Grated coconut – From one half of a coconut
Tamarind – 1 marble size
Ginger – 1 small piece

Preparation time: 5 mins
Cooking time: 5 mins
Yield:  2 cups

Method:
Grind all ingredients to a smooth paste. Serve with dosa or idli. Enjoy the flavor of dill and coconut with tanginess of tamarind.

You could add a tadka of mustard seeds in some oil for more flavor but I liked the flavor of the dill chutney as is.

Chutneys/Thogayals/Dips/Podis, Everyday Simple Recipes, Kerala Recipes, South Indian, Tiffin, Vegan

Navaratna Chutney

Dosa served with Navaratna chutney and podiBreakfast options for most South Indian households are usually standard – dosa or idli. A chutney or a gravy accompaniment can turn the standard breakfast into an exotic one. Here is Navaratna chutney that is made from raw ingredients. This chutney is a great way of including the goodness of raw greens in your diet.

Ingredients:
Coconut – 1 cup
Shallots – 6-7
Coriander – 2 cups (tightly packed)
Curry leaves – 1 sprig
Green chilies – 2 big or 3 medium sized
Ginger – 1/2 inch size
Garlic – 2-3 cloves
Tamarind – marble sized
Salt as needed

Method:
All you need to do is to blend the ingredients together to get a smooth but slightly coarse paste.

After you spread your dosa and drizzle oil, sprinkle some chutney podi on the surface and spread it using the spatula. Flip the dosa and cook. Serve this podi dosa along with chutney. Tastes awesome to all those who crave for that extra punch!

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Notes: 1. You can add mint leaves also if you like the taste and flavor.
2. You may add the tender stems of the coriander leaves also in this chutney.
3. If you do not have tamarind at home, you can replace it with lemon juice although there will be a very subtle variation in taste. Both are tasty in their own unique way.

Recipe courtesy: Rajuchechi and Indrachechi

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Breakfast, Chutneys/Thogayals/Dips/Podis, Dosas, Everyday Simple Recipes, South Indian, Tiffin, Vegan

Sprouted Mung Bean Dosa (Pesarattu) and Coconut Chutney

A nutritious kick start for the day leaves you feeling good the entire day. Pesarattu or sprouted mung bean dosa is an Andhra native. I had never tried this dosa though I had seen it on restaurant menus. My sister-in-law, a girl born and brought up in Karnataka, was recovering from a bad bout of fever for which she was on antibiotics and steroids. When I asked her what special care she took to regain good health, she told me about the mung dosa she makes. Usually pesarattu is made of soaked mung bean. She makes it with sprouted mung and adds peanuts too while grinding the batter. I tried her version of pesarattu today and I loved it. So here is the recipe.

Ingredients:
For grinding:
Mung bean (green gram/cheru payar) – 2 cups
Raw rice – 1/2 cup
Onion (medium size) – 1 (optional)
Ginger – 1/2 inch
Coriander leaves – 5-7 stalks
Hing – 1/2 tsp
Jeera – 1/2 tsp
Green chilies – 3-4
Salt – as needed
Water – as needed

For cooking:
Oil – 1 tbsp

Method:
Ingredients

Wash and soak the mung bean in water for 8 hours or overnight. After 8 hours, drain the water and keep the wet mung beans in the same vessel for the next 24 hours. You will see sprouts coming out within 12 hours. You can keep it longer (24 hours) to get longer sprouts.

Soak raw rice in water for 3-4 hours. Grind sprouted mung bean and soaked raw rice along with onion, ginger, coriander leaves, hing, jeera, green chillies, and salt to make a fine paste. Add sufficient water to the batter. Do not make it too loose. This is an instant dosa batter and does not need fermentation.

making pesarattuHeat a griddle and spread a ladle full of batter on the griddle. Maintain medium heat. Drizzle 1/2 tsp of oil on the spread batter/dosa. When the sides of the dosa start turning brown (less than a minute), gently flip over the dosa using a spatula. Cook for less than a minute. Flip over to check if the dosa has become golden brown. Serve with chutney/sambar or milaga podi/gun powder. If you prefer a topping for this dosa, after you spread the dosa, you can sprinkle finely chopped onion and coriander or even cheese. Gently spread and press the onion and coriander pieces to the dosa using a spatula. Be careful when you flip the dosa over so that these pieces do not fall off. If you are adding cheese, add shredded cheese to the dosa only after it is full cooked, just before you take it off the griddle.

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You can refrigerate this dosa batter for 3-4 days.

I made coconut chutney spiced with green chilies and ginger to go along with this dosa.

Ingredients:

Grated coconut – 1/2 of a medium-sized coconut
Green chilies – 3
Ginger – 1/4 inch
Coriander leaves – 5-6 stalks
Water – as needed
Salt – as needed

Method:
green coconut chutneyWash the green chilies, coriander leaves, and ginger. Be careful about the amount of ginger you use. Ginger can make the chutney fiery. I am not a ginger fan. So I usually use just enough to get a hint of ginger. If you like to use more ginger, use less of green chilies. Grind all the ingredients using sufficient water. I did not do a tadka for this chutney, but if you prefer a tadka, you can heat mustard seeds and urad dal in some oil. When the mustard seeds splutter and the urad dal turns red, add curry leaves to the oil and mix well with the chutney.

mung dosa served with green coconut chutney

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Everyday Simple Recipes, Main Dish, Palakkad Iyer Recipes, South Indian

Curd Rice (Thair Sadam)

On a weekend afternoon when you are just not in a mood to cook, too lazy to get out for lunch, and don’t want to have a heavy meal, make curd rice, or thair sadam as we South Indians call it. I feel if you take count of the top 100 contributions of Tamilians to the rest of the world, curd rice will undoubtedly top the list. It’s easy to make and it’s easy on your tummy too. Its comfort food for me. When I go to a buffet and see a huge spread in front of me, I suddenly feel really full. So I take some plain rice on my plate and some curd and eat that with dal and papad. If there’s pickle too, nothing like it..mmmm…yummy! If curd is not available, I try to sneak in some raita and mix it with rice. I know many of you might disapprove!

Let’s see how to make the simple curd rice.

 

Ingredients:

Cooked rice – 1 cup
Cooking oil – 1 tbsp
Curd – 3 tbsp
Mustard seeds – 1 tsp
Split black lentil (urad dal) – 1 tsp
Ginger – 1/2 inch piece
Curd chilly/slit green chilies – 2
Curry leaves – 1 stalk
Chopped coriander leaves – 2 tbsp
Salt to taste

Preparation Time: 5 mins.
Cooking Time: 2 mins.

Method:

Pour oil on to a pan and put mustard seeds and split black lentil. Add slit green chillies or curd chillies. Chop the ginger finely and add to the oil after the mustard seeds splutter and split black lentil and chillies turns brown. Add curry leaves as well. Sauté until ginger pieces are cooked. Add cooked rice and stir well. (If you are using leftover rice from the fridge, you can cook the rice for 3 mins). Cook for a minute and turn off the fire. Sprinkle finely chopped coriander leaves. Let it cool for a minute. Add curd and mix well. You can add chopped cucumber pieces to the curd rice and make it healthier. If you won’t have the curd rice immediately, use half the amount of curd and mix some milk along with the curd and rice. This ensures that the curd rice doesn’t become too sour by the time you eat.

Serve with hot appalams (Madrasi papad) and fried curd chillies (Spicy green chillies slit and marinated in sour salted buttermilk and sun dried. Available in South Indian stores.)  and mango or lime pickle. Describing this is making me salivate!

Addendum: You just cannot afford to miss this blog post on Thair sadam!

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