Restaurant style curd Rice, Daddojanam, Thair sadam

Curd Rice is nutritious food not only for kids, for all. Curd rice is also known as  Daddojanam/Peruganam in telugu, Mosaranna in Kannada, Thair sadam in Tamil. Curd rice is my hubby's favorite food 🤗. South Indians meals is not complete with out having curd rice. We can prepare curd rice in many ways by adding fruits, carrot, cucumber,in mustard flavour (Ava petina Daddojanam) etc., Even it tastes good  just by tempering the curd rice 😋😋. To beat the heat from our body we have to eat curd rice in all seasons. Few of us  likes to eat rice with thick curd, but I prefer to have rice with buttermilk( add some amount of water to curd and beat it to make buttermilk). Today i am preparing restaurant style curd rice by adding carrot, pomegranate.

               Curd Rice || Daddojanam 

Prep Time : 15 min
 Cook Time : 10 min
 Yields: 1 bowl
 Recipe Category: Rice
 Recipe Cuisine: South Indian
 Author : Aruna

Ingredients

Cooked Rice - 1 cup
Curd -1 cup
Milk - 1/2 cup(missing in pic)
Grated carrot -1 small cup
Cashew nuts - 6
Curry leaves - 1 spig
Coriander leaves - 1tsp
Ginger -1tsp
Green chillies-3
Red chillies - 1
Mustard seeds - 1/2 tsp
Cumin seeds -1 tsp
UradUdal -1 tsp
Chana dal -1 tsp
Oil -2tsp
Salt as per need
Asafetida/hing - 1/4 tsp

Preparation

* Wash rice twice add water (for 1 glass rice add 3 glasses of water), pressure cook it for 5 whistles on medium flames. Or cook rice normally. Take cooked rice in a bowl, mash it, and let it cool.

* Grate carrot and keep it ready.

* Keep pomegranate seeds ready.

Method

1. Take cooked Rice in a bowl, add salt and curd mix it well.

2. Now add grated carrot, pomegranate seeds and coriander leaves into the rice bowl and mix well.

3. Take a pan add 2 tsp of oil let it heat for a second, now add mustard seeds once it splutters add cumin seeds,cashew nuts, urad & chana dal fry it until it turns its color. Now Ginger, green chillies, red chilli and hing, fry it well and switch off the flames.

4. Add all the fried items in the rice and mix it well.

5. Add some boiled & cooled milk, water ( as per consistency) to the curd rice, mix well and take it into the bowl.

Restaurant style curd rice is ready😋😋😋

Note

* You can add raw mango pieces, grated cucumber.

* You can add rougly chopped onion as raw or fried as per your wish.

* You can also add grapes and apples as per availability.

Tips

◆ If you are preparing this curd rice for box add more milk and little curd.

◆ Do not add curd in hot rice, check that rice is cool and smooth.

◆ If you are preparing curd rice early, then add milk.


Health benifits of using curd

● Nutritious food

● Keeps digestive system healthy

● Packed with calcium, health for bones

● Contains good bacteria that helps for digestion

● Rich in proteins & essential mineral.

● Good for skin & hair etc.,

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Peanuts(ground nuts) powder, Palli podi, Verkadalai podi

Peanut powder or Palli podi is famous under podi category. It is very simple to prepare and very tasty with spices in it. Today I am preparing this podi with roasted dal/ putnalu(in Telugu)/pottu kadai (in Tamil). You can have this Palli podi with hot steamed rice and ghee 😋😋😋. It is also served with idli/dosa for breakfast. When i am busy and no time to prepare chutney for idli/dosa, then i take 3-4 tsp of this peanut powder and add ghee and have it instead chutney 🤗🤗. Also try this powder with upma. Talking about calories,in 100 grams of peanuts we have 567 calories. You can use it for a month with out loosing its flavour, by storing it in a tight container.
Check out my Curry leaves powder too..

Palli podi || Peanut powder || Verkadalai podi

Prep Time : 15 mins
 Cook Time : 10 min
 Serves: 1 big cup
 Recipe Category: podi
 Recipe Cuisine: South Indian
Author:Aruna

Ingredients

Groundnuts - 1 cup
Roasted dal - 2 tsp
Dry coconut - 1 tsp
Red chilli - 8
Curry leaves - 1 spig
Cumin seeds - 2 tsp
Tamarind - small lemon size
Garlic - 5 cloves
Salt as per taste

Preparation

* Dry roast groundnuts, take it in a plate and remove its skin.

*Dry roast roasted dal for a second and keep it in a plate.

* Wash and dry roasted curry leaves, along with jeera, dry coconut.

* Dry roast red chillies, garlic and tamarind.

* Take all the dry roasted items in a plate and let it cool.

Method

1. Take a mixer jar, first add red chillies, dry coconut, curry leaves, cumin seeds, salt. Mix it well.

2. Now add  groundnuts, roasted dal in the same mixer jar and mix it for a second and then add garlic and powder it.

3. Take  Peanut powder in a plate and let it cool for few minutes. Then store it in a tight container.

Tasty & spicy Pallila podi ready to serve😋.

Note

* You can add chilli powder instead of red chillies.

* You can add small amount of jaggery.

* You can use hing instead of garlic. But garlic gives good taste.

Tips

◆ Do not use oil to roast ground nuts, its not able to remove the skin if nuts coated with oil.

◆ Adding cumin seeds,curry leaves add flavour and taste to the podi.

◆ Adding Roasted dal gives good podi texture and also taste. As ground nuts have oil content, it will become paste if you do not add roasted dal.

Health benifits of using peanuts

● Rich in vitamin E

● Protects skin

● Contains good fats

● Rich in fibre

● Protects from heart diseases.

● Good source of proteins etc.,

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Moong dal ( yellow lentils) kheer, Pessara pappu payasam

Moong dal kheer is also known as Pasi paruppu payasam in Tamil. As it's raining here in Chennai, thought to do some simple and easy hot kheer recipe. My mom's(sita lakshmi) favorite Pessara pappu payasam came into mind 😍😍. We can prepare this Moong dal kheer with jaggery or with sugar. I use to prepare Moong dal kheer with jaggery and coconut milk combination for festivals. For quick fix today i am preparing Moong dal kheer with sugar and dry coconut pieces.

Let's start the recipe...

 Moong dal kheer, Pessara pappu payasam

 Prep Time :  10 min
 Cook Time : 10 mins
 Yields: 4 cups
 Recipe Category: Sweet/Payasam
 Recipe Cuisine: Indian
 Author : Aruna

Ingredients

Moong dal - 1 small glass
Sugar - 1/2 glass
Milk - 1/2 litre
Cardamom powder -1/4 tsp
Ghee - 2 tsp
Dry coconut -1tsp
Cashew nuts - 1tsp
Raisin - 1tsp

Preparation

* Boil milk and keep it ready.

* Take a pan add Moong dal and dry roast on medium flames for 3 minutes or till it turns light brown in color.

* Wash the dry roasted moongdal well. Now combine dal with 2 glasses of water in a pressure cooker and pressure cook for 5 whistles.

* Mash the dal smoothly and keep it ready.

Method

1. Take a pan/kadai add 2 tsp of ghee add cashew nuts and dry coconut pieces fry it until it changes brown color. And take it into plate.

2. Now add Raisins,fry it well and take it into plate.

3. Add boiled milk to the same pan and add mashed moong dal, sugar and elachi powder. Let it boil for 5 minutes.

4. Add fried cashew nuts, dry coconut and raisins mix it well and switch off the flames.

Yummy Moong dal kheer is ready to serve 😋😋😋.

Health benifits of Moond dal

● Prevents normal blood sugar

● Lower blood cholesterol

● Helps in weight lost

● Provide energy

● Boost immunity system

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Carrot beans stir fry, carrot beans poriyal

Today's recipe carrot beans stir fry, is basic and very easy to prepare. This recipe is too simple to post but thought its helpful to beginners. Carrot is my favourite vegetable, I try to add it in my food in some or other way daily. We can have this carrot beans stir fry with rice, chapathi or as side dish for curd rice etc., Talking about calories : in 100grams of carrot we have 41 calories and in 100 grams of green beans we have 31 calories.

Let's start the recipe..

                  Carrot Beans stir fry

Prep Time : 10 mins
 Cook Time : 15 mins
 Serves: 2
 Recipe Category: fry/side dish
 Recipe Cuisine: South Indian
Author:Aruna

Ingredients

Green beans -1 cup
Carrot - 1cup
Onion - 1
Grated coconut - 1 small cup
Turmeric powder - 1/4 tsp
Salt as needed

To temper

Oil - 2 tsp
Mustard seeds - 1/2 tsp
Cumin seeds - 1 tsp
Curry leaves - 1 spig
Coriander leaves - 1tsp

 Preparation

* Finely cut beans, carrot and onions and keep it ready.

* Grate / scrap coconut and keep it ready

Method

1.Take a pan/kadai  add oil let it heat for a second, add mustard seeds once it splutter add cumin seeds, fry it and add curry leaves.

2 Add onions, sal fry it until it changes to pink colour.

3. Now add beans, fry it for a second.

4. Add carrot, turmeric powder into the same pan fry it well.

5. Close the lid and cook it very low flame.

6. Mix the curry occassionally. Once carrot and beans cooked well add red chilli powder,scraped/grated  coconut mix it well and switch off the flame.

7. Take carrot beans stir fry into bowl and garnish with coriander leaves.

Yummy carrot beans stir fry ready to serve 😋😋😋.

Note

* You can also pressure cook carrot and beans for 2  whistles, when you are in hurry.

* Using scraped coconut adds good taste to fry.

* If you feel is too dry and will burn, just sprinkle some water.

Health benifits of using carrot

● Improves liver and kidney function

● Improves skin and digestion.

● Good for eyes

● Anti bacterial & viral etc.,

Health benefits of green beans

● Very low in calories

● Full of dietary fibre

● Improves bone and heart health

● Boost immunity etc.,

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Banana stem curry, Arati doota/daava koora, vazhaithandu poriyal

Banana stem is very nutritious with lots of medicinal values in it. Having banana stem in our food is good for kidneys. Banana stem juice dissolves kidney stones. Once a bunch of bananas harvested, the tree is cut away. outer layer of the banana stem is peeled away, till you get tender inner stem. The stem looks hard but after cooking it will be smooth. In some areas it is not easily available in market. I use to prepare this recipe regularly. It's preparation is difficult for beginners, but method is very easy. This curry goes well with rice. You can also prepare chutney, and in combination chickpeas etc.,
Check out my Aratikaya mudda koora recipe.

Arati doota/daava koora, Banana stem curry

 Prep Time : 10 mins
 Cook Time : 15 mins
 Serves: 2
 Recipe Category: curry
 Recipe Cuisine: South Indian
Author:Aruna

Ingredients

Banana stem pieces - 1 cup
Onions - 1cup
Curry leaves - 1tsp
Mustard seeds - 1tsp
Cumin seeds - 1 tsp
Green chilli -1
Hing - 1 pinch
Turmeric powder - 1/2 tsp
Coriander leaves - 1 tsp ( for garnishing)

For grinding

Fresh coconut - few pieces
Ginger - 1tsp
Coriander leaves - 1 tsp
Green chillies -2

Preparation

* Remove the outer layer of banana stem and cut into circular discs.

* While cutting the discs, we have to take out the extra fiber, by taking it on to the right index finger and make circular movement of the finger, while holding the fiber.

Repeat this process with entire stem

* Take a bowl add diluted buttermilk. As buttermilk is not ready  today , i used water. Take a bowl add water and pinch turmeric powder.

* Now cut circular discs into small pieces and keep it water until you cook.

Method

1. Take a pan/kadai, add oil heat it for a second, add mustard seeds once splutters add cumin seeds, green chilli, curry leaves and hing.

2. Add onions and fry it well, by adding salt.

3. Now remove the banana stem  from water and add it to the pan.M ix it well and close the lid, cook it until the stem becomes soft.

4.Take a mixer jar add fresh coconut pieces, green chillies, ginger and coriander leaves and powder it .

 5. Add this coconut powder to the cooked banana stem, stir it well. Close the lid and cook it for 2 min. So that the coconut flavour adds to the curry.

6. Switch off the flame, take curry in a bowl and garnish with coriander leaves.

Yummy and healthy Banana stem curry is ready to serve😋😋.

Note

* You can also use butter milk instead of water to soak banana stem pieces.

* Donot keep the banana stem pieces out for long time, it will change color to black.

* As i soaked the banana stem pieces in turmeic water it turns yellow color.

* Do not grind coconut into smooth paste and do not water.

Tips

◆ Apply oil to your hands and knife while cutting .

◆  Use buttermilk to keep the pieces white.

Health benifitsbof using  Banana stem

● Great  medicine to dissolve kidney stones.

● Helps to fight against urinary track infection

● Because of its fiber content helps in weight loss management

● Controls acidity and constipation problems.

● Promotes bone growth

 ●Regulates blood pressure etc.,

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Beerakaya Thokku pachadi, Ridge Gourd peel chutney, Peerkangai chutney

Today's recipe is Beerakaya Thokku pachadi with combination of  fresh coconut and daniya( coriander seeds). I heard about this recipe many times but never tried, thinking of taste. But after tasting, it  became my favourite chutney. I use to prepare this chutney when ever i do ridge gourd curries. It's very easy and simple to prepare. Ridge gourd peel contains fibre which is important to our body. You can also prepare ridge gourd chutney's  in combination of tomatoes and groundnuts also . Will be posting all  ridge gourd chutney varities soon.Check out my Beerakaya palu posina koora, Ridge gourd with milk curry

            Beerakaya Thokku chutney

 Prep Time :  10 min
 Cook Time : 20 min
 Yields: 1 Cup
 Recipe Category: chutney
 Recipe Cuisine: South Indian
 Author : Aruna

 Ingredient

Ridge gourd peel - 1 cup 

Ridge gourd pieces - few pieces

Green chillies  - 6

Coriander seeds - 1tsp

Cumin seeds -1 tsp

Mustard seeds -1/4 tsp

Coriander leaves - 1 tsp

Tamarind - small piece

Salt -as per taste

Oil -1 tsp

Seasoning

Oil -1 tsp

Mustard seeds - 1/2 tsp

Cumin seeds -1 tsp

Curry leaves - 1 sprig

Hing - pinch

                              Preparation

* Clean the ridge gourd, first peel the thread part of ridge gourd and throw it. Now peel the ridge gourd skin and keep it aside.

* Cut the coconut pieces and keep it ready.

                               Method

1. Take a pan/kadai, add 1 tsp oil , add green chillies, fry it well and keep it aside.

2. Add coriander seeds, fry it in low flame. Add cumin seeds and 1/4 tdp of mustard seeds, add tamarind, saute it for a second. Take all items into plate.

3. Now add the peeled & few pieces of ridge gourd with 1/2 tsp oil and salt.

4. Donot close the lid as the ridge gourd leaves water and takes lots of time. Add fresh coconut pieces, coriande leaves & fry it, until the peeled rigde gourd leaves the moisture and fried well.

5. Add fried green chillies, coriander seeds, tamarind, mustard and cumin seeds in mixer jar mix it finely.

6. Now add fried ridge gourd peel, coconut and coriander leaves, turmeric powder and grin it by adding some water. 

7. Beerakaya Thokku pachadi is ready have to add seasoning.

8. Take a pan add 1 tsp of oil and add mustard seeds once it splutter, add cumin seeds, curry leaves with hing fry it well and switch off the flame. Now add the grinded paste mix it well .

9. Take it into bowl, garnish with coriander leaves.

Yummy and tastey Beerakaya coconut chutney ready.

                                Note

◆ Adjust green chillies quantity as per your taste.

◆ You can also use red chillies in the place of green chillies.

◆ Instead  of hing you can also use garlic.

                                   Tip

● Do not add too much water while grinding. 

◆ Thick chutney (gatti chutney) gives good taste.

Health benefits of using Ridge Gourd:

● It reduces hyper acidity

● As it has low fat, used for weight loss diet

● Its very good for diabetes

● It controls constipation problem etc.,

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