Samba Wheat Halwa

I won't call this an extraordinary dessert but it definitely caters another interesting and healthy number to sweet-toothed persons like my husband. The suitability of samba wheat for halwa is ironical, it is stiff and chewy even after cooking while we are used to eating gooey halwas; the beauty is, because of these very tendencies they absorb less ghee and sugar and still keep the halwa sweet .

Ingredients:

1.       Samba rava – 1 cup

2.       Milk – 1 cup

3.       Sugar – ¼ cup

4.       Cardamom powder – ½ tsp

5.       Almonds – 2 tbsp chopped

6.       Raisins – 2 tbsp

7.       Ghee – 2 tbsp

Method:

Step 1: Roast the samba wheat rava in a non-stick pan with a spoon of ghee until the aroma starts coming out.

Step 2: Add milk and cover and cook until the rava is cooked by stirring occasionally.

Step 3: Add sugar, cardamom powder and stir until the mass leaves the sides of the pan

Step 4: Garnish with chopped almonds, raisins and serve hot drizzling another spoon of ghee.

Corn Chowder

I got to know of corn chowder after randomly hitting some blog on web and this recipe is a hybridization of the various source recipes. Both I and my husband love this soupy dish for dinner if we are not extra hungry to eat solids; it is wholesome with nutrients though you can accompany it with salads for filling.

Ingredients:

1.       Fresh maize – 1

2.       Onion – 1 extra finely chopped

3.       Coriander stems chopped finely – 2 tbsp

4.       Milk – 2 cups

5.       Salt to taste

6.       Oil 1 tbsp

Method:

Step 1: Peel the maize and separate the corn kernels by cutting vertically as in the picture. Save 2 tbsp for adding texture to the chowder and grind the rest of the kernels in a mixer.

Step 2: Heat oil and sauté the chopped onions until translucent; add milk and let it come to boil. Put in the maize stalk and a bay leaf; this is the notch flavour of corn chowder.

Step 3: Discard the bay leaf and maize stalk. Add corn paste and corn kernels and simmer the stove for 15 minutes.

Step 4: Now throw in coriander stem and serve piping hot. This is a wholesome, exotic and simple dish.

Urad Chutney

My amma calls this 'Thalichu kottina thovaiyal', an olden chutney that serves a typical side dish for idly/ dosa. This usually pops up when you don't know what to make for dinner or for a quick breakfast, provided there is idly batter lying in the refrigerator. This comprises very basic ingredients and can be prepared in less than 5 minutes.

Ingredients:

1. Urad dal - 2 tbsp
2. Tamarind - marble sized soaked in water
3. Salt - 1 tsp
4. Dry red chilies - 3
5. Asafoetida - 1 pinch
6. Jaggery - 1/2 tsp grated
7. Oil - 1 tbsp
8. Mustard seeds - 1/2 tbsp
9. Curry leaves - 1 sprig

Method:

Step 1: Roast the urad dal with 3 drops of oil in a tadka pan or any pan till golden brown and let it cool.
Step 2: Roast the dry chilies in the same pan and let it cool.
Step 3: Now grind coarsely the urad dal along with tamarind, salt, chilies and jaggery using some water to get chutney consistency.
Step 4: In the same pan heat the rest of the oil, splutter mustard seeds, sprinkle asafoetida, add curry leaves and pour over the chutney.
Step 5: Adjust salt and serve with idly or dosa.

Tips: It tastes better if consumed within a couple of hours as the urad dal will lose its crisp in time. However, it can be refrigerated and used for 2 days.