Apple Pomegranate Raita

Raita, I suppose is an intelligent preparation invented for making the simple curd more appetizing to include with spice rich foods for offsetting the acidity that they cause. By adding cooling ingredients like cucumber or onion we are just attempting to make the soothing dish as a cooling dish as well. Apple and pomegranate is another stunning combination to make raita outlandish. I even felt minus the salt & chili, one can have it as a lovely healthy dessert.

Serves:  2

Preparation Time:   10 minutes

Cooking Time:  NA

Ingredients:

1.      Pomegranate beads – 1 cup

2.    Apple – 1

3.    Green chili - 1

4.    Coriander leaves – 2 tbsp chopped

5.     Yoghurt/ Curds– 2 cups

6.    Salt to taste

7.     Sugar – 1 tsp

Method:

Step 1: Take youghurt/ curds, add salt & sugar to it and whisk well.

Step 2: Peel and chop the apple into small pieces and mix it youghurt immediately to avoid browning.

Step 3: Add the pomegranate beads and refrigerate it.

Step 4: Garnish with chopped coriander and serve with pulao or parathas.

Kezhvaragu Adai or Ragi Roti

Ragi flour is known to be a good home remedy for cold and flu and hence I remember it being prepared at home mostly during rainy days or when someone in the family is ill with cold. The drumstick leaves (murungakeerai) added to  adai fortifies it in addition to the flavour it renders. Ragi which is generally used in south India is a rich source of calcium, iron & fiber and is chosen widely for weight loss.

Serves:  2

Preparation Time:  15 minutes

Cooking Time:  20 minutes

Ingredients:

1.      Ragi or finger millet flour – 2 cups

2.    Onion - 1

3.    Garlic – 5 cloves

4.    Salt to taste

5.     Oil as required

6.    Dry chilies – 2

7.     Mustard seeds – ½ tsp

8.    Asafoetida – 2 pinches

9.    Urad dal – ½ tbsp

10.            Gram dal – 1 tbsp

11.  Curry leaves – 1 sprig

12. Drumstick leaves (murngakeerai) – 1 cup (optional)

Method:

Step 1: Heat oil in a pan, splutter mustards seeds, sprinkle asafoetida, fry urad dal, gram dal, curry leaves and sauté chopped onion and garlic in it then add drumstick leaves to fry for a couple of minutes.

Step 2: Take ragi flour in a mixing bowl, add the seasoning prepared and make soft dough adding some salt and warm water.

Step 3: Rest the dough for 30 minutes before preparing rotis/ adais.

Step 4: Make lemon sized balls of the entire dough.

Step 5: On a plastic sheet or plate grease some oil on it, dab some oil in your fingers and pat dough into a 6” circle.

Step 6: Heat dosa tawa, grease oil and roast both the sides of roti/ adai until done.

Step 7: Serve hot topped with some ghee along with grated jaggery.

Oats Pongal

There is a big fan club out in Tamil Nadu for this incomparably scrumptious dish, venpongal. Some people reluctantly avoid it only for its high calories; the oats twist makes this dish inviting. Oats pongal is gooier than the regular pongal which makes it even more striking. It is very pertinent baby food by picking out the pepper corns.

Serves:  2

Preparation Time: NA

Cooking Time:  15 minutes

Ingredients:

1.      Oats – 1 cup

2.    Split green gram – ½ cup

3.    Ghee – 2 tbsp

4.    Salt to taste

5.     Cumin seeds – 1 tsp

6.    Pepper corns – 1 tsp

7.     Asafoetida – 1 pinch

Method:

Step 1: Wash the dal and cook it until soft and mushy.

Step 2:  In another vessel cook oats in salted water just as we make porridge until done but not too mushy. Add the cooked dal to this and adjust salt.

Step 3: Heat ghee in a tadka ladle, splutter cumin seeds & pepper corns and pour over the hot pongal.

Step 4: Yes it’s that simple. But for adults the seasoning can be made more elaborate by adding cashew nuts, grated ginger and curry leaves.

Step 5: Serve hot with coconut chutney.