Knol Kol / German Turnip Aval Mix

Ingredients

Knol kol – 3 nos

Green chilli – 1 no- Finely chopped

Small/Pearl onions – 6 nos – Finely chopped

Red poha (Thick) – 1 cup

Grated coconut – ¼ cup

Urad dal & Channa dal - ¼ tspn

Roasted groundnut- 3 tspn

Curry leaf – 1 string

Pepper crushed – 1 tspn

Cumin/ Jeera seeds – 1 tspn

Salt – To taste

Hing Powder - pinch

Olive/Coconut oil – 2 tspn

Corriander leaves - 1 tspn chopped

Preparation:-

Peel the skin of Knol kol wash it and grate it.

In a kadai/ Pan, add Olive/ Coconut oil. Add urad dal & Channa Dal. Once it turns slightly brown add Jeera/Cumin seeds, Hing powder, curry leaves, Chopped Green chilli and sauté for few seconds.

Add Chopped onions and fry until onions turn golden red and then add grated Knol kol and fry it until the raw smell of the vegetable goes off. (Do not add water. As the vegetable itself a watery one it does not require water to get cook. )

In the mean time soak Red poha/Aval in water for 8 mins wash it and drain water completely.

Now add this Aval into the knoll kol mixture and cook for 3 mins in slow flame.  Add salt to taste.

Garnish with coconut, crushed ground nut and chopped coriander leaves.

Before serve mix everything and serve it.

Note: - If you want squeeze half lemon before serving.

Best breakfast recipe for kids who doesn’t like knol kol. 

Health benefits of Knol Kol

Knol Kol is notably rich in Vitamins and dietary fibre, which helps healthy digestion. It has 27 Calories per 100 gms, a negotiable amout of fat and Zero Cholestrol.  

High antioxidant nature of Knol Khol helps fight free radical damage, which is highly linked to many types of cancer.

Regular consumption of Knol Kol will strengthen the body’s immune system which can be attributed to its Vitamin C content.

Fights  against Asthma and other lung problems. 

Paruppu Urundai Kuzhambu

Ingredients

Kadalai Paruppu/Channa Dal – 1 cup

Small Onion – 20 nos – finely chopped

Tomato – 2 nos – Finely chopped

Tamarind – Lemon size

Chilli powder – 2tspn

Corriander Powder- 3tspn

Green chilli- 2 nos

Curry leaf – 1 string

Fenugreek – few

Mustard seeds – ¼ tspn

Cumin seeds – 1 tspn

Corrinader leaf - 1 tspn chopped finely

Salt – To taste

Gingely oil- 2 tspn

Turmeric powder- 1/2tspn

To Gind

Coconut – 4tspn

Fennel Seeds – 1/2tspn

Soaked channa dal – 1 tspn

Grind the above ingredients into fine paste.

Preparation

Soak tamarind in 1 cup water for 10mins and get the extract out of it.  Add chilli powder, coriander powder and salt with the tamarind extract. Mix well and keep it ready. (Instead of chilli powder and corriander powder we can use sambar powder).

Soak Channa Dal for 40-50 mins and grind it without adding water – Don’t grind it to fine paste- Coarse grinding is fine. (If you find difficult to grind, can sprinkle some water)

Add 1/4^th of chopped onions into Channa dal batter, chopped curry leaf and cumin seeds. Mix well and make it into small balls.

In a Kadai add gingely oil and once the oil gets hot add fenugreek and mustard. Let them fry for few seconds and then add the remaining onions, Curry leaves and chopped tomatoes. Add Pinch of salt and turmeric powder so that oinions and tomatoes cook well.

Now add the tamarind mixture and let the kulambu get boil in medium flame.  Once the raw smell went off from the gravy, add ground coconut paste and cook the gravy in low fire.

Now add the Paruppu Urundai in to the gravy and don’t use spatula to mix it. Leave it for 5 mins in low fire so that the balls should not break. (If you find difficult to add the balls directly to the gravy you can steam it and then add to the gravy.)

Cook the gravy for 10 mins until all the channa balls cook well. Garnish with coriander leaves.

Note: - Do not use Karandi/Spatulla after adding channa balls. If you find the gravy sticks into the bottom, just lift the vessel in which you are making the gravy from the stove top and rotate so that the balls won’t split. 

SPROUTED GREEN GRAM SALAD

Ingredients

Green Gram Sprouts – 1 cup

Bell pepper/ Capscium – 1 /2 cup finely chopped (any colour)

Grated Carrot /Thin sliced – ¼ cup

Roasted Ground nut- Handful – roughly grounded

Salt – To taste

Pepper/ Milagu powder – 1 tspn

Cumin/Jeera Powder – 1 tspn

Fennel powder – ½ tspn

Chopped curry leaf – 2 tspn

Preparation

In a bowl, put sprouts (I took green gram which is sprouted in a day), Chopped bell pepper, carrot, curry leaf and mix well. 

Then add crushed ground nut, salt, pepper, Jeera, fennel powders and mix well. 

This salad is best for breakfast and lunch. 

Note: - While eating any food chew well and feel the taste, which will boost to metabolism and helps for easy digestion.

Health benefits of sprout:-

Sprouts contain wealth of enzymes that usually aren’t available through normal food.   This can help boost the various metabolic processes and chemical reactions within the body, specifically when it comes to digestion.   Dietary fiber in sprouts boosts digestive functions.

Regular intake of sprouts helps weight loss, hair growth, skin tone etc. 

Mudakkathan Dosai

"Mudakathan Keerai"(Balloon Vine plant) is very famous for its use in treating joint pains. We add the mudakathan keerai leaves to regular idli /dosa batter and make dosai out of it to cure joint pain.  Mudakathan keerai also treats all cold and cough related problems. This is a very safe herb that can be used even for treating children's cough & cold. It can also be used to treat ear pain, menstrual cramps, general tiredness and sluggishness. Few drops of the mudakathan keerai leaves juice in the ear will treat ear pain.

 

People who are suffering from arthritis, joint pain and inflammation should try to include this dosai atleast twice or thrice a week in their diet along with external application.

 

Ingredients

Idli/Dosa batter – 3cups

Mudakkathan Keerai – Handful

Green chilli – 2nos

Cumin (seeragam) – 1/2tspn

Salt to taste

Preparation

Wash mudakkathan keerai and grind it along with green chilli and seeragam.  Add this mixture with dosa batter. Add salt to taste. 

Make it as dosa and serve it with Onion kara Chutney. Make it regularly and serve it to children to get its full nutrients and Vitamins.

Ulundu Saadam (Version-2)

Hi friends, I have already posted Ulundu saadam in my blog and here comes another version which is more healthier and tastier……

Ingredients

Black gram – 1 cup (Split or whole)

Rice- 1 cup

Grated coconut – 1 cup

Cumin Seeds – 2 tspn

Hing powder -1/4 tspn

Sukku – 1 inch- make it into powder (freshly ground)

Milagu (Pepper corns) – 2tspn (ground coarsely)

Gingely oil – 3-4 small ladles

Curry leaves – 2 strings

Salt to taste

Preparation

Heat tawa and dry roast black gram under slow flame until aroma comes out.

Soak rice for 10mins.

In a pressure cooker add 3 ladles of gingely oil. Once oil becomes hot add cumin seeds, hing powder and curry leaves. Fry for few seconds.

Then add ground sukku and milagu, grated coconut. Fry for few seconds and then add rice and cleaned roasted black gram. Add salt to taste.  Mix all the ingredients well and add 3-4 cups of water and pressure cook it for 4-5 whistles.

Serve it with Paruppu thogayal or Ellu thogayal. 

Red Cholam Kara Adai

Red Cholam (Sorgham Red) or Irumbu Cholam

Ingredients

Red Cholam – 11/2 cup

Channa Dal (Kadalai Paruppu) – ½ cup

Thoor Dal (Thuvaram Paruppu)- ¼ cup

Urad Dal (Ulutham paruppu) – 2Tbspn

Red Chilli – 6 Nos

Hing Pwder – 1/4tspn

Sombu (fennel seeds)– 1tbspn

Seeragam (Cumin seeds) – 2 tspn

Curry leaves – 2 string

Salt – to taste

Small Onion – 1/4Kg

Drumstick leaves (Murungai keerai)- 1 cup (Optional)

For batter

Soak all Dal’s together for one hour

Soak Red cholam separately for 4 hours

Grind Red cholam first without adding water and then add all the dal’s (Paruppu vagaigal) and grind it coarsely (not into fine paste) along with red chilli and Sombu. 

Then take curry leaves and 10 small onions – grind it roughly and mix with the batter.

Chop remaining onions.

In a kadai add gingely oil – 1tbspn. Once the oil get hot, add seeragam, hing powder. Fry it. Then add chopped onions and sauté it. Now add drumstick leaves and fry for few mins. Cool this mixture and add then add it to the batter. Add salt to taste.

Mix all the ingeredients. Heat tawa and pur two ladle of batter into it and spread it to the form of dosa using your hands (if the batter is thick- I prefer). Or use ladle to spread the batter. Add Gingely oil on the sides and all over the adai cook it for few mins. Turn to the other side and again cook it. We should feel the aroma when the adai get cooked. Keep medium flame to avoid it gets burned at the bottom. 

Here goes the tasty Irungu cholam kara adai. Once in a week we can take this adai variety which gives all kinds of energy to our health. 

Health Benefits of Sorghum/ Irungu Cholam
Red Cholam is a great source of vitamin B6, riboflavin, thiamin, along with minerals like potassium, magnesium, iron and manganese. The name denotes the Iron content in it. Irumbu was pronounced as Irungu and is known for long shelf life. One ounce serving of Red cholam is packed with eight-one calories offering you a punch of calorie rich diet that too with several other beneficial minerals and vitamins. It is a great source of diet that is beneficial for bowel movement and it should be added in regular diet.

Red Cholam is also rich in Protein, Gluten free diet. It is also instrumental in offering strength to bones and keep teeth healthy by giving them energy.

Red cholam controls Cholesterol.  Healthy fats found in sorghum drastically cut down bad (non-HDL) cholesterol. Good (HDL) cholesterol was left unaffected.