CURD POHA, how to make flat rice in a yogurt base

This is just another version of Curd rice or Curd sevai or curd semiya or Millet semiya
Curd poha/aval/flat rice is also a very delicious dish, which can be prepared in a jiffy.
I have already posted 7 poha varieties:
Lemon veg poha
Tamarind poha
Sweet poha
No cook instant poha
Aval dosa
Aval kesari
Aval payasam
Especially during summer, if you want to avoid rice, Curd poha will be an excellent option.

Ingredients

Poha - 1/2 cup

Curds - 2 cups

Salt to taste

To season

Ghee - 11/2 tsps

Hing powder - 1/4 tsp

Mustard seeds - 1 tsp

Split urad dhal - 1 tsp

Channa djhal - 1 tsp

Jeera - 3/4 tsp

Ginger paste - 1/2 tsp

Slit green chillies - 2

Red chillies, broken - 2

Curry leaves a few

To garnish

Pomegranate arils

Coriander leaves

Recipe cuisine: South Indian; Category: Lunch/dinner

Prep time: 5 mts; Soaking time: 1 hour;  Cooking time: 10 mts

Serves 2

Poha soaked in water for an hour. (water level should be little more than poha level)

Poha takes up the water, salt to taste added

Ghee heated in a pan, hing powder, ginger paste, mustard seeds, urad dhal,channa dhal,  jeera, green and red chillies, ginger paste and curry leaves seasoned

added to the poha

Curd added

Mix well, garnish with coriander leaves and pomegranate arils. Chill and serve.

This post first appeared in www.malpatskitchen.com

MORINGA KOOTTU, how to make drumstick leaves and lentil gravy

Drumstick leaves........drumstick leaves...Moringa....
Tiny leaves, packed with nutrition....
*Prevent Cancer
*Protect Liver
*Maintain healthy  vision
* Prevent diabetes
*Reduce high blood pressure
*Strengthen immune system
*Reduce heart diseases
*Prevent anemia
*Help in unwanted weight loss
*Maintain healthy hair and skin
*Induce lactation & cure constipation
*Treat kidney stones
*Support brain health
*Protect against arsenic toxity
Please check my Drumstick leaves dosa, Drumstick leaves curry and Drumstick leaves powder
This is a very easy and quick koottu...It hardly took 10 minutes...The cooking part, I mean...
It is so tasty, a 2-in-1 koottu, since it tastes great with rice and rotis.

Ingredients

Washed and drained moringa leaves - 4 cups

Split moong dhal - 1/2 cup

Onion - 1, chopped

Tomatoes - 2, chopped

Green chillies - 2, slit

Sambar powder - 11/2 tsps

Turmeric powder - 1/2 tsp

Hing powder - 1/2 tsp

Grated coconut - 3 tsps

Salt to taste

For seasoning

Cold pressed coconut oil - 2 tsps

Mustard seeds - 1 tsp

Broken urad dhal - 1 1/2 tsps

Jeera/cumin - 1 tsp

Red chillies - 2, broken

Recipe cuisine: South Indian; Category: Lunch; dinner; side

Prep time: 10 mts; Cooking time: 10 mts

Serves 3-4

Moong dhal, soaked in hot water,  pressure pan with turmeric powder for 20 mts

Moringa leaves, slit green chillies, sambar powder, tomatoes and onion topped and pressure cooked for 3-4 whistles

After opening the cooker lid, this is how it looks

Add salt to taste

All mashed well with a ladle

Grated coconut and hing powder added

Above mentioned ingredients seasoned in coconut oil

and poured on top of hing powder

Mixed well

This post first appeared in www.malpatskitchen.com

EGGLESS BANANA WALNUT BREAD, how to make banana walnut bread

Banana Walnut bread is always a family favorite, and to be honest I go over bioard while eating them!!! They are so soft, very tasty, and thanks to Reet @tangy_kitchen, I found this recipe on Instagram. I have followed her with so much confidence, since she told me, this is a fool proof recipe, and she is 100% right!!! Thank you for the wonderful recipe Reet!!!

Ingredients

First step

Over ripe bananas - 2

Fresh curds - 1/2 cup

Baking powder - 1 tsp

Dry ingredients

All purpose flour/maida - 1 cup

Whole wheat flour - 1/2 cup

Salt - 1/4 tsp

Cinnamon powder - 1/2 tsp

Baking powder - 1 tsp

Ingredients to be added to the mashed banana 

Olive oil - 1/4 cup

Brown sugar - 3/4 cup

Milk - 1/2 cup

Vanilla essence - 1 tsp

Finely chopped walnuts - 1/8 cup

Recipe cuisine: International/continental; Category: Bread/dessert/snack

Prep time: 20 mts; Baking time: 45-50 mts

Yields one loaf

2 ripe bananas taken in a bowl

and mashed with a masher

Curds and baking powder added, mix and leave aside for 5 minutes.

Then to this, add Olive oil, brown sugar, milk, vanilla essence, and chopped walnuts.

Add all that listed under dry ingredients, and gently fold in. You must not mix briskly or don't over do. Once everything is combined, leave it. Be very gentle in mixing.

The mixed batter

Grease a cake tin, pour this batter into it gently, no need to level it, just shake the tin slightly, and place in the pre heated oven for 180 degrees Celsius.Bake for 45-50 minutes, and please prick and test  with a toothpick and make sure it comes out clean.

Do not disturb it till it cools down, just forget it and leave it aside.

Gently loosen the sides, and invert it on a plate. There will still be warmth in it, so leave it to cool down.

Slice it

You can make small slices too

This post first appeared in www.malpatskitchen.com

Notes

*Sugar level is quite mild in this bread, and we all prefer it this way. Incase you need, you can add 2-3 tbsps of more sugar

KARPOORAVALLI RASAM, how to make rasam out of Ajwain leaves

Karpooravalli  is the best in treating cold and cough and this is the best home remedy.
It is a common practice to treat people suffering from cold, cough and fever with Karpooravalli rasam.
It also treats boils and wound when applied as a paste.
Extensively used in treating chest congestion.
Applying Karpooravalli juice on both the sides of the forehead while having a severe head ache is very effective.
Is also good for mouth ulcers, hiccups, asthma and indigestion.

Ingredients

Karpooravalli/ajwain leaves - 7-8

Tomato - 1, pureed

Tamarind paste - 1 tsp

Hing powder - 1/4 tsp

Salt to taste

To roast and grind 

Ghee - 1 tsp

Tur dhal - 1 tsp

Pepper - 1 tsp

Jeera - 1 tsp

Broken red chillies - 2-3

Curry leaves - 7-8

Karpooravalli leaves - 7-8

To season

Ghee - 1 tsp

Mustard seeds

 1 tsp

To garnish

Chopped coriander leaves

Recipe cuisine: South Indian; Category: Lunch/dinner/soup

Prep time: 10 mts; Cooking time: 15 mts

Serves 2-3

Tamarind paste taken in a vessel

Tomato pureed and added

Salt to taste added

Hing powder added

All the above mentioned ingredients, roasted in ghee. Karpooravalli leaves torn into small bits and added

Well roasted, and the aroma and flavor of the karpooravalli leaves will permeate all over your home and kindle your hunger!!!

Allow the roasted ingredients to cool for 2-3 minutes, then grind to a smooth paste

By now, rasam would have reduced to half in level. Pour the ground paste plus enough eate rto the brim of the vessel. Flames on the lowest, and switch off when it becomes frothy around corners. Need not come to a boil.

Mustard seeds seasoned in ghee

Cilantro/coriander garnished! Serve with hot rice, white or brown or you can serve as soup also.

This post first appeared in www.malpatskitchen.com

YELLOW PUMPKIN PACHADI , how to make a tangy accompaniment with yellow pumpkin

This Pachadi is the best side for koottu or khichdi, since it is a tangy one, almost tastes like  raw mango pachadi and I found this recipe on Instagram @food_for_nothing, Thank you Deepa for this wonderful recipe.

Ingredients

Yellow  pumpkin, cubed - 2 cups

Tamarind paste - 1 tbsp

Jaggery - 3 - 4 tsps

Turmeric powder - 1/4 tsp

Salt to taste

To grind

Coconut, grated - 3 tsps

Green chillies - 3-4

Rice flour - 1 tsp

To season

Coconut oil - 2 tsps

Mustard seeds - 1 tsp

Broken red chillies - 2

Curry leaves - a few

Recipe cuisine: South Indian; Category: Side/lunch/dinner

Prep time: 5 mts; Cooking time: 15-20 mts

Serves 2-3

Yellow pumpkins, turmeric powder, jaggery and tamarind paste in a vessel

Pour water till everything is immersed

Close with a lid and cook on slow flames, till the pumpkins are almost cooked

In the meantime, load coconut gratings, rice flour and green chillies into the blender jar

and grind to a smooth paste

Pumpkins are cooked, salt added

Add the ground paste, and mix well, simmer it for 2-3 minutes

Seasoning getting ready

and poured on the pachadi

Yummy pachadi is ready!!!

This post first appeared in www.malpatskitchen.com