Ponnanganni keerai also known as dwarf copper leaf is a wonderful herb. I have always heard mom say that ponnanganni increases eye power. I always stock my fridge with some greens and when I saw these tender greens in the farmer’s market, I couldn’t resist buying. Instead of making kootu or mash or poriyal, I usually add them in other recipes where the dish actually masks the greens. Some of the dishes are pulao, adai, roti and sambar. This is mainly because my daughter is so picky when it comes to eating greens. This way I can easily feed her.
After baking with two ingredients, I am making a traditional recipe for the third day. For this week of BM, the theme is quite interesting. Two bloggers exchange ingredients through mail and we are supposed to cook with the ingredients which we received. I was paired with PJ and the third ingredient she sent me was the mixed millet rava. When I saw the rava, I knew that it was millet rava, but I couldn’t say which millet. So I asked PJ and she told that it is mixed millet rava. It is a nutritious ingredient and I was thinking about recipes I could use it for.
Today another week in the weekly blogging marathon starts and I have selected a very interesting theme. Cook for one is the theme and to be frank, I have never attempted cooking for one. My hubby teases me that I have a large hand I always end up cooking for 6 persons when we are just three in the house. I know that it is definitely a challenge for me but what is life without challenges? Having the theme in mind, I was waiting for the perfect occasion to cook the dishes. One day, when Sruti was back from school, she wanted me to make her a snack and I did this just for her. It is surely an accomplishment as I have never done perfect portioning before. She just loved it and I was so happy about it.
After an awesome bread roll recipe, my second brunch idea is a typical Tamil Nadu dish with little millet / saamai. For the Mega BM I made some sweet paniyaram varieties with millets. Today it is a savoury version. I make sweet paniyarams often and this savoury makes its appearance once in a while in my kitchen. Served with a simple coconut chutney, this tastes so yum. The rice based savoury paniyaram used to be my hot favourite during childhood. This is just a twist to my mom’s recipe with millets.
I am doing an A-Z Tamil cuisine recipe marathon this month and we have arrived at the alphabet V. I wanted to ake Chettinad vellai paniyaram and noted down a recipe. I even read some blogs about the tips and tricks about making the perfect deep fried paniyaram, but unfortunately, I selected the recipe from the recipe booklet I have been talking about from the beginning of this BM. Silly me. I should have taken the recipe from the blog from which I read the tricks. So bad that the paniyaram turned out to be bondas. I don’t know how many times I became furious about those recipe booklets, I have lost count. I just threw all those away. And have decided never to buy a magazine to collect their free booklets.
Here is one more addition to my millet recipes. I am doing an A-Z Tamil cuisine recipe marathon this month and have been posting regional recipes. Today for the alphabet T, I tried Thavala vadai. These are nothing but deep fried dhal fritters. My mom used to make this vada often, but I never knew the name. Whenever we had adai in our house, this thavala vadai will also make its appearance as the same batter for adai is used to make this vadai. So when I made saamai adai, I just used the batter to make this vadai.
I hope I am not boring you with all my millet recipes. This month has been so much fun featuring my day to day food, especially millet snacks and breakfast recipes for the A-Z Tamil cuisine recipe marathon. I regularly use Cholam/ Jowar, Saamai/ Little Millet and Kudiravaali/ Barnyard millet. The other millets also need to be used but I am still learning the art of incorporating them in my dishes. This is the second paniyaram recipe. The first one was with barnyard millet and dark palm jaggery (karupatti), whereas this is made with little millet and jaggery (vellam). I personally like the jaggery version than the palm jaggery as this turns out so soft and fluffy when compared to the dark palm jaggery.
This is one BM I am in a relaxed state. Though I am busy with shifting my house, I have finished cooking all the dishes for this month so early and I just take time to write the post before publishing. This month I am doing an A-Z Tamil cuisine recipes marathon and today is the day of alphabet Q. There were some alphabets which I found hard to get suitable Tamil name for recipes and Q is one among them. But I think some recipes which can be written withK can also be written with Q. So here is one recipe with barnyard millet also known as kudiravaali / quidiravaali. Some of you might be confused about all the millets I am posting and so I have planned one post as an introduction to millets. It is not possible to post it this month, but I will write one with photos explaining in detail all the millets available.
I am doing an A-Z Tamil cuisine recipes marathon this whole month and today is the day of the alphabet P. I saw this pulungalarisi idiyappam / string hoppers in one recipe booklet which we get with a popular Tamil magazine. As I have mentioned earlier, I had only flops when I tried following the recipes. This is one such recipe I failed drastically and then did some changes and succeeded. I have discarded all the recipe booklets now. According to the recipe from the booklet, parboiled rice is ground to a thick batter, steam cooked in idli moulds and then pressed in idiyappam press to get soft and fluffy idiyappam / string hoppers. But when I made idlis and tried pressing it through the press, it was so hard to press and it sort of clumped together. I don’t know what I did wrong and as the recipe didn’t mention the steps clearly, I had to stop making it.
Wishing all my readers a wonderful Tamil New Year
Tamil puthandu Vaalthukkal (wishing you in Tamil)