Mixed Nuts Powder !

Nuts are an energy dense and nutrient rich food source. Any large, oily kernel found within a shell and used in food may be regarded as a nut. Because nuts generally have a high oil content, they are a highly prized food. I consider it to be extremely healthy, again taken at the right quantity. In my logo explanation post, I would have mentioned the importance of nuts.

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The allocation of nuts to an alphabet of “Khana Priyam” shows my love for nuts and seeds.

What made me prepare this? Obviously motherhood. When you have a little one who doesn’t want to chew anything , yet you want him/her to consume all the power packed food? Then the mom has to think beyond everything to ensure her child is getting all the nutrients (fibres, fats, proteins, carbs, calcium, vitamins and the list goes on) at the end of the day. I am so particular about his food and I use a tsp of it along with his healthy porridge mix every day.

This is not only for babies and toddlers. Adults can also use it in milk or porridges or just consume a tsp of it as such. 

Warning :

Many people including babies, toddlers might be allergic to nuts. Please remove the particular nut to which u are allergic and then proceed. If you are not aware whether you or your child is allergic, then please follow the 3 day rule. Here it is : 

Waiting 3-5 days between new foods is still advised by organizations like the American Academy of Allergies, Asthma, and Immunology (AAAI). "This slow process gives parents or caregivers a chance to identify and eliminate any food that causes an allergic reaction," according to the AAAI's website.

Ingredients :

Raw Peanuts  - 500 g

Almonds - 250 g

Cashews - 200 g

Macadamia Nuts - 200 g

Walnuts - 100 g

Pistachios - 100 g

Pecans - 50 g

Pumpkin Seeds - 75 g

Phool Makhana / Lotus Seeds - 50 g

Flax Seeds / Flax Seeds Powder - ¼ cup (I used flax seeds powder)

Turmeric Powder - ½ tsp

Saffron Threads - 3 to 4 strands

Green Cardamom - 5 g (Please increase the qty [up to 20g] if you need it more aromatic) 

Dry Ginger Powder / Sukku - 1 tsp

Preparation Time : 15 minutes

Cooking Time : 20 minutes

Yield  : 2.5 to 3 kgs

Measure the ingredients and keep aside.

Complete Ingredients - Before roasting!

Start dry roasting the ingredients. Do not use oil because nuts leave out oil during the roasting process. 

I used roasted Macadamia, Pistachios, Pumpkin Seeds and Pecan. Turmeric powder was already dry roasted. So I skipped the roasting step for these.

First , Dry roast Raw Peanuts. Reason to use raw peanuts instead of roasted peanuts is that raw peanuts have the skin and after roasting, I don't remove the skin. Peanut’s skin has its own benefits. 

Similarly dry roast almonds, cashews, walnuts. 

For the Phool Makhana, cut the phool makhana into half. Then dry roast it. Once they become crunchy, remove it from the flame and keep it aside. 

Chopped Phool Makhana

Chopped Phool Makhana - looks like!

Crunchy Phool Makhana

Finally add Green Cardamom, Flax seeds powder and saffron threads. Dry roast for a couple of minutes. If you are using flax seeds, roast it separately. Since I used powdered one, I roasted it along with cardamom and saffron for a couple of minutes. I used 5g of green cardamom. You can increase or decrease the quantity. It is purely for aroma. You can add up to 20g of green cardamom. 

Allow the entire ingredients to cool down completely.

All ingredients - Displayed ! Cooled down before blending

Now, blend it in a mixi and spread it on a paper. Leave it undisturbed for a couple of hours. Allow to cool it down. The powder will leave out the oil and the paper will absorb it. Then, store it in an airtight container. 

Cooled down in a paper

Absorbed oil!

Keep 1 to 2 cup quantities in the room temperature. Freeze the remaining.

Disclaimer :

Allergic to nuts is a serious issue, and don’t take it lightly and eat/feed it. Test before giving it to your child. This blog is not liable for any damages in connection with the use of this recipe. You are using it at your own risk.

Neer More - Refreshing Summer Drink !

Neer More (watered buttermilk) is a cooling summer drink which is very healthy and refreshing. It is made out of curd, with a high proportion of water. It is also called Chaas (i love the name chaas). 

Chaas is popular across Indian subcontinent. It is also written chhaachh. It is called moru in Tamil and Malayalam, in the Bengal region, it is called ghol, taak in Marathi, majjiga in Telugu, majjige in Kannada. It is often called laban in Bangladesh. In Indian English, it is often referred to as buttermilk. Nowadays, I am reading a lot of food related books and articles , learning about various cuisines and their originality (how they call and pronounce each dish), which is quite interesting. When I study diversity, I literally imagine myself living in that place. I love doing this and that's the reason I give this introduction to most of my recipes.

Buttermilk is made by churning curd/dahi and cold water together in a pot, using a whipper. This can be consumed plain or seasoned with a variety of spices. 

Although buttermilk can be made from fresh curd, it is more commonly made at home from
curd that is a few days old and has become sour due to age. Indeed, one of the purposes
for making chaas at home is to usefully finish off old yogurt that is lying in the fridge for long.
That's the reason, buttermilk has a tangy, slightly sour taste which is considered delicious.
A pinch of hing and salt is usually added to it for further enhancement of taste,
and other seasonings can be added also, as described below.

Buttermilk is very healthy but the taste is not relished by all. However, if proper seasonings
and spices are used, it can be delicious.

There are many variations of buttermilk. The one prepared from fresh curd without adding
water will be called as Lassi, the one prepared from the water that is left from churning butter
is another version of buttermilk (actually that is why the name buttermilk was born) and the
sour version along with the spices. Quite interesting right? Lot of facts and information
has been given by the people of those days.

Before moving on to the recipe, this neer more is one of the prasadham for Lord Rama
on Rama Navami (another one is Panagam) , the reason behind is the offerings should be
prepared without using stove and cooked food should not be offered to the lord on that day.
I will post the recipe for panagam soon. Now, let's move on to the Neer more recipe.

Preparation Time : 5 minutes

Cooking Time     : 5 to 10 minutes

Ingredients :

Full fat Curd (i used store bought for a tangy flavor) - 2 lb box

Cilantro - 1 bunch

Mint leaves - few

Curry leaves- few

Ginger - 1 inch piece

Hing - 1/2 tsp

Salt - 1 tsp

Tempering :

Coconut Oil - 2 tsp

Mustard Seeds - 1 tbsp

Wash the leaves and ginger twice or thrice to remove the sandy particles.

Grind Cilantro, curry leaves , mint leaves, ginger, hing and salt adding water to a
running paste. 

Now whisk the curd using a whipper adding water. 

Add a little curd to the running paste and grind again to ensure the leaves are grinded properly.

Now add the running grounded green paste to the whisked curd.
Again whisk it nicely for 5 minutes adding enough water. Ensure the lumps are removed. 

There is no measurement for water. I added approximately 1.5 litres of water.
Neer more - the name says it all. It should be really watery. Some people might prefer it
thick. It totally depends on your convenience. We like it watery. So I added more water.

Finally do the tempering. 

Enjoy the refreshing drink. It is very good for ulcers and helps in digestion. 

Notes:

1. You can use green chilli for a spicy version, I skipped it.

2. You can chop the ingredients and add it to the whisked curd. Personally, I
don't like it. So, I grinded everything and added it to the curd.

3. You can add a pinch of roasted methi powder to increase its nutrition. I skipped it. 

4. Do not skip curry leaves, cilantro, ginger and hing. 

5. The tadka enhances the flavor of the buttermilk and gives a crunchy feeling while
drinking. Try not to avoid this step.

Storage :

Store it inside the fridge for a week or two. Whenever using it, the water will get
settled at the top. Mix well and add more water if required while consuming.

If you have an earthen pot, store it in that. Awwww... it definitely increases the taste...
மண் பானை நீர் மோர் ..... It took me to a village lifestyle where patis make this
drink during summer. 

Enjoy the refreshing cold drink during the tiring summer!! I hope you will like it!

Peanut Chutney using Sesame Seeds - Version # 1

Chutney is a wonderful side dish to any Indian tiffin, just make a quick chutney to give the whole meal a lovely flavorful spice kick. There are so many varieties of chutney. I am posting the first chutney under the label - "Peanut Chutney" because its always my favorite. I make so many versions of Peanut Chutney, will be posting one by one soon. This version uses sesame seeds as the another main ingredient.

Sesame seeds have so many health benefits. It has anti-ageing properties, boosts dental and bone health, helps in digestion and Stabilizes your blood pressure.

I adapted this recipe from https://www.vegrecipesofindia.com/peanut-chutney/. This recipe is completely a healthy version. I modified the quantity and the ingredients based on my taste preference.

Lets move on to the recipe.

Peanuts (Raw/Roasted) - 1 cup (I used salted roasted peanuts).
Channa dal - 1/2 cup
Urad dal (White whole or split black) - 1/4 cup (I used split black urad dal for health benefits as well as a different taste)
Black sesame seeds - 1 tbsp
Red chilies- 7 to 10 (Low to Moderate spice levels)
Ginger - 1/2 inch piece (I used homemade ginger paste 1 tsp)
Curry Leaves - Handful
Hing - 1/4 tsp
Gingelly Oil- 3 tsp
Salt - as per taste , i used 1.5 tsp since i used roasted salted peanuts

Tempering :
Coconut Oil - 1 tsp
Mustard seeds - 1 tsp
Curry Leaves - Few

Preparation Time          : 5 to 10 minutes
Cooking Time              : 15 minutes
Cooling and Grinding Time : 15 minutes

Soak black sesame seeds in water for 5 minutes. The sand will get deposited down and filter it and drain the water. This process is done only for black ones. I learnt this from my mom.

Soaked sesame seeds

Start the soaking process when you start roasting the ingredients. As i already mentioned, sesame seeds needs a hot pan to crackle. So roast it after channa dal and urad dal.

In the mean time, add channa dal and the urad dal together , roast it adding a tsp of oil. Roast it in a medium flame to ensure the dals doesn't get burnt. Once done, keep it aside in a wide bowl to cool down.

Channa and Urad dal

Similarly, add peanuts. Do not add oil while roasting peanuts. I used roasted peanuts, still i roasted it for a couple of minutes. Because, i felt the raw smell of it when i made the chutney without roasting it. If using raw peanuts, roast it until its completely done.Keep it aside in the same wide bowl.

Peanuts

Now, add the soaked and drained black sesame seeds.Roast it until it crackles and also ensure it doesn't get burnt. Again, once done, transfer it to the wide bowl. The video plays the crackling sound of sesame seeds. I love to capture the crackling sounds of sesame seeds and mustard seeds (my simple joys).

Sesame seeds

Now, add a tsp of oil and add red chilies. Fry it.Transfer it to the same bowl.

Red Chili

Now, finally, add a tsp of oil, add ginger (i used 1 tsp of paste)  , few curry leaves, hing. Just 30 seconds is enough. Turn off the flame. Leave it in the pan for a couple of minutes. Then transfer it to the same bowl.

Add salt to the ingredients and allow the roasted ingredients to cool down. Then grind it in a mixi adding cold water so that it doesn't get hot. This increases the life of the motor.

Cooled down

Add the coconut oil tempering. I did not use coconut. So for getting the flavor of it, i tempered using coconut oil.

Tempered Peanut Chutney!

Enjoy the mixed flavors of peanuts, sesame, curry leaves and the coconut oil flavor. This is a healthy chutney and i am sure you all will like it.

Note :

1. You can add White urad dal instead of black urad dal, if you want a light color.
2. I love sesame seeds. If you are not a sesame seeds lover, you can reduce the qty to 0.5 to 0.75 tbsp.
3. Do not skip ginger and curry leaves.
4. Coconut oil tempering will definitely provide a unique flavor to the chutney.

Idli Podi - Version 1

Idli Podi , also known as milagai podi is a very important staple in a south indian pantry. It's a tasty, slightly coarse and a crunchy powder which i can never run out of because it's my family's favorite for idli and dosai. I try many versions of this podi. That's why i mentioned in the title as Version 1. Podi Idli is usually the common dish that south indian people pack for travelling purposes.

I have mentioned all the tips and tricks to make this. The ingredients are pretty standard , i personally adjusted as per my family's taste. So there is no specific source. This version is the standard recipe. My mom always uses black sesame seeds, since it is more flavorful and tasty compared to white sesame seeds. My athai (dad's sister) used to make it using white sesame seeds and i always loved the light color of the podi when i was young. When i started making these staples, i tried many versions and started liking both white and black. This recipe calls for white sesame seeds. 

This podi is a healthy one too.I prefer dry roasting it without using oil except for red chilies. This crunchy (due to coarsely ground), spicy (due to red chilies) and sweet (due to the addition of jaggery) version is a perfect dry condiment that pairs well with hot soft fluffy idlis. Please read the points to note and try this out. Give me your feedback and suggestions.

Points to Note:

1. Measurements for Channa dal, Urad dal and sesame seeds are to be followed exactly.

2. Dry red chillies can be adjusted according to your spice levels. Mine will be moderate as we are not too much spice lovers.

3. Salt - perfect measurement, not too salty and too low. Adjust based on your preference.

4. Jaggery - i used less, because my husband doesn't like the sweety taste. You can use brown sugar (naatu sakkarai) too. I used both.

Let's move on to the recipe.

Ingredients : (Makes around 2.5 cups)

Channa dal – ½ cup

Whole white Urad dal – 1 cup

Whole red chilies – 0.75 cup

White sesame seeds – ¼ cup

Hing Powder – ½ tsp

Jaggery – 1.25 tbsp (you can use brown sugar as well)

Salt – 0.5 tbsp

Oil – 1 to 2 tsp for frying red chili 

Ingredients before roasting

Please follow the same order to roast , channa dal --------> urad dal -------> sesame seeds -------> dry red chili. Dry roast everything separately and cool down separately. Please keep in mind that we are going to grind it separately for the first time.

    

In a heavy bottomed vessel, add channa dal. Dry roast it on medium low flame. Ensure they doesn't get burnt. Otherwise, the podi will have a different flavor.  

Check the image for the before roasting and after roasting picture. Remove from the pan, once the channa dal attains that color.

Repeat the same process for urad dal.

Now , i will mention why i used sesame seeds as the last but one. Sesame seeds has to crackle , and it crackles only in high heat. So, it needs a hot pan. Also, it gets burnt easily if left in the pan without noticed. So, keep stirring it so that it doesn't get burnt and also crackles. Look at the picture as to when it needs to be removed.

Finally, add a tsp or two of oil, add red chilies. Roast it for a couple of minutes. Turn off the flame.

Now comes the grinding part.

Please follow this order to grind, red chili --------> channa dal -------> urad dal --------> sesame seeds. Grind separately for the first time. Then, mix everything including salt, hing, jaggery. Grind again to a coarse powder. Coarsely ground powder will be tasty.

Allow the roasted ingredients to cool down completely and separately. 

Ingredients after roasting

Part 1 Grinding :

Grind the red chili first.

Red chilli first!

Then add channa dal to it and give a pulse. Don't grind it fully. Give a pulse or two. Transfer it a wide stainless steel or a glass bowl. Now add urad dal. Give a pulse or two. Transfer it to the same bowl. Add sesame seeds, salt, hing, jaggery. Give a pulse and transfer it to the same wide bowl. Now gently mix the ingredients. 

Part 1 Grinding

Part 2 Grinding :

Add the already ground mixture to the jar. Blend it coarsely. Don't grind it too coarse, just for a crunchy feel.If you are making a large quantity, add in batches, then transfer it to a single wide bowl and mix well. 

Part 2 Grinding

Allow it cool down completely before storing in an airtight container. 

Cool it down!

Serve it it with hot, soft and fluffy idlis.. Yum! :)

The shelf life of this is long if maintained properly.

Room Temperature : 1 month.

Freezer                    : 3 to 4 months.