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.
Posts tagged JOWAR
Wishing all my readers a wonderful Tamil New Year
Tamil puthandu Vaalthukkal (wishing you in Tamil)
After two deep fried snacks, let us have a look at a healthy steam cooked snack which is so tasty. I have tasted these kozhukattai near Meenakshi Amman temple. After the traffic was stopped on the four streets surrounding the temple, it has become a great place to go by walk. Without traffic, it is so nice to go round the temple. While going round, there are places where we can sit and take rest. Only on those four streets around the temple, the weather is so pleasant and the wind from all the trees makes you forget all the worries. We always go during evenings, and even if we don’t go inside the temple, we always sit on the pavement enjoying the weather. There are so many vendors, mostly aged persons selling kozhukattai, poli and sundal. Enjoying it while sitting there below the gopuram is a nice experience.
When I posted the puttu maavu made with cholam/ jowar, I also made puttu out of it. As I told you before, I am trying to incorporate millets in my day to day cooking and this recipe is one in which I substituted rice flour with jowar flour. Usually I get heartburn when I eat rice flour puttu. So even though I love it, I try to avoid it. I tried this puttu with jowar and was pleasantly surprised that I didn’t feel any inconvenience after eating the puttu. So much healthier than rice!!
Coming to the third day of healthy/ diet recipes, I made ammini kozhukattai with jowar/ cholam. As I mentioned yesterday, we get jowar rice, which makes it very easy to incorporate in recipes. You can easily substitute rice with this jowar rice and no one would be able to tell you the difference. When Mr. Sagayam (he is the hero of Madurai) was the collector of Madurai, he introduced a eatery based only on millets. It was called as Ulavar Unavagam and the officers were encouraged to eat there. Even we went there and only there I came to know about the advantages of millet based diet and all the disadvantages of rice. That was a turning point in our life. We started a healthy life style from that. After Mr. Sagayam left, even the eatery has lost its popularity. Nowadays there is very little crowd there. It is really sad that people don’t want to change. I hope my post brings change in some of your lives.
After a long gap, I am here with another Cooking Basics post. I love to make variety of puttu and instead of buying puttu flour, I make it at home. It is the only way you can get perfectly delicious puttu. My mum used to make all types of flour at home and I was her helper. She used to refer me as her right hand. From the age of 12, I started cooking and used to help mum in each and every preparation. Do you think I enjoyed it? Absolutely not. I hated working in kitchen and wanted to go out and play with friends but now when I look back, what an experience I got with mum! I don’t know whether I can give it to my daughter but cooking always reminds me of my mum. As I do cooking daily, not a single day has passed without thinking about her in these two and a half years. Today when I was roasting the puttu flour, I so much remembered her. It is painful yet somehow nice to think of her.
For the second day of healthy diet recipes, I am here with one more millet dish. The batter I am going to post is what I make always and it is always available in my fridge. I don’t prepare the normal dosa batter with rice. Millets have become part of our daily diet and I really feel good about it. When I first started using millets in the dishes, I started with flours of millet. If you look at my older posts, I started using millet in flour form. That is how millets found way into our diet. Jowar dosa was the first of the recipes I experimented with. Then I found that millets were available in the nearby supermarket and started using it. Jowar Aappam is one of the recipes I tried after getting the millets.
I have reduced consumption of rice in our house. When ever I make dosas, idlis or appam, I try to incorporate millets in it. Jowar dosai has become our daily breakfast. If at all I make dosa with rice, my daughter begs me to make it with jowar / cholam. So after making a hit with cholam dosai, I wanted to try appam with it. While making traditional batters with millets, I try to use two millet in a single batter. For this appam I used cholam and saamai/ little millet. The appam turns out like a regular appam and so much healthy. I also use a non stick pan and so it is completely oil free too. Serve it with coconut milk or any chutney of your choice.
As I mentioned earlier, I have been experimenting with different types of dosas with flours to avoid rice. This is one of the dosa which my family likes very much. Using jowar instead of rice increases the nutrition in dosas. To know more about the nutritional facts of jowar read this article. It is quite easy to make. I buy jowar flour from Nilgiris. But if you want you can also buy the millet, soak it for 4-5 hours and grind it in wet grinder. I will try it and be posting an update later. The other ingredient used is urad dhal. It is ground just like we grind for the normal dosa. Then the flour is added and is fermented before making dosas. I made a Srilankan curry for yesterday’s breakfast. It was a very delicious and filling breakfast. This dosa has to be cooked on medium flame as it browns very fast. If you use high flame you will surely end up with a burned dosa.
Jowar is a nutritious and gluten free millet. These rotis go very well with curries. As this flour is gluten free, you need to use hot water to make the dough. Otherwise you will not be able to roll out rotis. Once hot water is added the dough becomes a little bit softer and will hold together. Even then rolling out the roti is a tough work. You need to do it with patience.