Barley soup

Barley is a cereal loaded with larger amount of fiber.
We generally get 3.98 gms of fiber from 1 cup of oatmeal, whereas the same 1 cup of barley provides us 13.6 gm of fiber.
So the addition of barley in our diet will help us to get more fiber and hence a healthy digestive system. But beware too much of anything is not good.
So let's keep in mind barley is a good diuretic too.

Here is a low calorie soup made from barley and vegetables.


Ingredients:
Uncooked Barley - 1/2 cup
onion - 2 tbsp
garlic - 2 tbsp (crushed)
Green beans - 10
cabbage - 1/2 cup (shredded)
carrot - 1
Tomato - 2
Button mushroom - 4
Pepper - 1 tsp
Salt - to taste.
olive oil - 1 tsp
Wheat flour - 1 tsp

Method:
Wash and clean the barley. Soak it in water for 2 hours. Then cook till it becomes soft.

Heat a pan with olive oil. Saute the crushed garlic and onion.

Then add the chopped vegetables and let them cook in 1 cup of water.

Now add all the vegetables to the cooked barley , salt and add water to get the soup consistency.

Dissolve the wheat flour in 1/2 cup of water and add it to the soup and let it come to a boil.

Switch off. No need to add cream.
Barley soup is ready!

Serving suggestion:
Serve hot with pepper. Makes nearly 500ml of soup.
Makes a complete meal if served with some protein rich sandwich.

Approximate calorie calculation:
Barley uncooked 1/2 c = 200 K cal
olive oil 1 tsp = 40 K cal
Vegetable soup 1 cup = 56 K cal (we have 2 cups= 112)

Total is nearly 352 K cal from the entire dish.

Individual calorie courtesy : http://www.livestrong.com/

Event:

Pasta Soup:


The barley soup and pasta soup goes to Sireesha's Soup N juice event.

Entries through email .

This post is dedicated to Ms.Shalini Venkatesh who emailed me the following recipes to participate in the 'Side dish for chapathi' event.

I appreciate the effort taken by Shalini to take part in this event.
Thanks a lot Shalini.

1.Achaari Bhindi:


















To be ground into a powder:

2 tbsp Toor dal, few whole black peppercorns and little salt to taste.

Ingredients:

1 Onion Chopped (medium)
1 Tomato chopped (medium)
20 nos lady fingers cut into 1 inch pieces
1/4 tsp haldi
1/4 tsp red chilli powder
2 tsp oil
1/4 tsp kasuri methi
1/4 tsp garam masala
1/4 tsp chole masala

Method:
Take lady finger, trim the edges and cut into 2 pieces. Grind toor dal, pepper, little salt to fine powder in dry grinder.

Slit ladies' finger from between and stuff this dry powder. Keep in microwave proof dish and cook in microwave for 5-6 mts with lid till soft.

Heat oil in a pan, add chopped onion, saute. Add tomato, salt, red chilli powder, haldi, chole masala, garam masala from table 2 and saute till raw smell has gone. Add cooked bhindi, toss till masala coats bhindi completely on sim flame for 2-3 mts. Switch off. Garnish with dhaniya and serve hot with flatbreads of your choice.

If you do not have microwave, steam lady finger in pressure cooker till soft but firm. Take care to not make it mushy.


2.Mixed Dhal:






Ingredients:
100 g Toovar dal
100 g Chana dal
100 g Black dhall whole
100 g Masoor dal (split)
100 g Moong dal
100 g Green dal whole
1 Tomato (big) chopped
1 Green chilli slit
2 tsp Oil
Salt to taste
½ tsp Haldi powder
½ tsp Garam masala
1 tsp Jeera (cumin)
2 stick Coriander chopped
1 stick Curry leaves
¾ tsp Red chilli powder (or to taste)

Method:

Soak all dals together overnight. In the morning, pressure cook for 2 whistles and keep aside. Take a pan, add oil, jeera seeds. When they crackle, add curry leaves, tomato, green chilli and saute. Add salt, haldi, red chilli powder, garam masala and saute. When oil leaves the sides, add cooked dal along with little water and boil till thick consistency. Garnish with chopped coriander and serve.

Serve hot with rotis or white rice and aloo fry.

Repost:

I am reposting the following recipes for the Side dish for chapathi event.

Vegetarian entries:
Green gram curry

Pattani kuruma

Mushroom pepper curry

Channa masala

Poori kilangu masala

Non vegetarian entries:
Ginger chicken

Mutton sukka varuval

Chicken salna

All are welcome to send their entries for the Side dish for chapathi event on or before 15 September, 2009.

Cheers,
Viki.

Poondu Kulambu

Poondu means Garlic. Poondu kulambu is another famous curry prepared in South India.
It is a spicy curry prepared with a lot of tamarind and garlic. Mostly this poondu kulambu can be served like vatral kulambu after the sambar rice.
One can buy this this authentic poondu kulambu in sachets and bottles by popular brands in most Indian grocery shops.

Spicy poondu kulambu served over piping hot rice along with a simple cabbage poriyal and applam can make a perfect homely dinner..Isn't it:)

Poondu Kuzhambu

Poondu kulambu . (Photo updated July 2013).

Poondu kulambu / Garlic spicy tamarind curry / Poodu puli kulambu :

Ingredients
Garlic - 2 full (20 pearls)
sesame oil- 3 tbsp
Asafoetida - a pinch
Tamarind - 1 lemon size
Turmeric powder - 1/4 tsp
chilli powder- 1 tsp (optional)
Kulambu milagai thool - 3 tbsp
cumin seeds - 1/2 tsp
mustard seeds - 1/2 tsp
fenugreek seed- 1/4 tsp
curry leaves - 1 sprig
chopped Red onion or shallot - 1 cup
Tomato - 1 big
salt - to taste
jaggery - 1 tsp

Method:
Extract juice from tamarind. Mix the chilly powder , kulambu milagai thool , Turmeric powder ,salt, and mix well. Keep aside.

Heat oil in a pan .
Add the mustard seeds ,cumin and fenugreek seeds.
Let the mustard pop. Sprinkle the asafoetida.

Now put the curry leaves , onion and saute till the onion turns brown.
Then add the chopped tomato and let it mash completely.

Skin the garlic . Put the garlic along with tomato and saute well.

Then pour the tamarind extract and let it come to a boil.
Reduce heat to medium.
Wait till the kulambu becomes a thick gravy and oil starts showing off.

Add a small piece of jaggery and switch off flame.

Serving suggestions:
It can be served as a side dish for rice, chapathi and curd rice.
Goes fine with hot rice and pappad.
This can be preserved even outside refrigerator for 3 - 4 days(If oil is used liberally and handled with hygiene).
So this can be used for travel food packages.
Poondu kulambu can be safely refrigerated for a month.

Note:
*Click to seekulambu milagai thool recipe.
*Kulambu milagai thool can be replaced by the folowing mixture:
coriander powder 2 tsp + sambar powder 1tsp + idly podi 2 tbsp

Mutton Chukka Varuval .

Mutton chukka varuval is a famous dry curry prepared in the restaurants of TamilNadu , India. Chukka means dry curry.
It gets its gorgeous brown or almost a blackish red color due to the stir fry procedure. This dish will not have any mint leaf or cilantro . But the main flavor comes from the loads of onion and curry leaf.
It is my dad's favorite and he never fails to buy us this incredible chukka along with parotta , whenever he goes to Tuticorin.

It is a famous dish in chettinad cuisine also. But I am narrating my native method here.



Goat dry curry / mutton stir fry / mutton sukka varuval:

Ingredients:
To pressure cook:
Goat meat (mutton) - 1 lb (1/2 kg)
Turmeric powder - 1/4 tsp
Shallot onion - 5
Garlic - 5 pearls
water - to immerse the meat.

To grind:
Ginger - 3 inch
garlic - 6 pearls
fennel seed (sombu) - 1 tsp
Black pepper - 2 tbsp
cumin - 1 tsp

Others:
Red onion - 2 (big)
Tomato - 2
cinnamon - 2 inch,
clove - 5
bay leaf - 2
Salt - to taste
sesame Oil - 1/2 cup
curry leaf - 2 sprig
Red chilly powder - 1 tbsp
Coriander powder - 3 tbsp
Shakthi curry masal powder - 1 tsp
Lemon juice - 2 tbsp (to sprinkle at last)

Method:
1.Cut the meat into small pieces. Wash and clean the meat.
Add all the items given to pressure cook together and cook till we get a whistle. Then reduce flame and cook for 15 minutes.
After the pressure gets released , check if the mutton is cooked.

2. Heat oil in a wok. Add cinnamon, clove and bay leaf.
Then add the finely chopped onion and fry till it becomes red.
Now add the ginger garlic paste and saute for a while.
Then goes the tomato and fry till oil gets separated.

3.Now add all the powders , salt along with the water in the cooked meat , except the the mutton.Stir the mixture continuously till the masala becomes almost dry.

4.Then add the cooked mutton and stir fry until the fry becomes a dry curry.

Mutton chukka varuval is ready !

Serving suggestions:
Serve as side dish with chapathi, parotta chalna or rice.
Sprinkling some lime juice and garnishing with curry leaves makes the dish more flavorful.

Note:
Addition of 1/4 tsp meat tenderizer powder while pressure cooking , makes the meat very tender and juicy.


Event:


Mutton Chukka Varuval goes a 'Side dish for chapathi', an event hosted by me.
Rush your entries before September 15, 2009.

Kulambu milagai thool

The word kulambu milagai thool brings me the memories of the days when people rush towards the grinding mill with their big size vessels with handle (the vessel is called thookku pathiram in Tamil) filled with sundried spices at least once a month. Even though my mom had a different version of making the powder / mixture...I started using this powder recently. It is the basic powder for many delicious South Indian curries.

Kulambu milagai thool is an all purpose curry powder used in many Indian houses. It is similar to the sambar powder except for some ingredients and the large amount of dry red chilly.
This powder can be used in making puli kulambu,kara kulambu, vatha kulambu, meen (fish) kulambu or any non vegetarian curry.

Kuzhambu mil'agai thool / All purpose curry powder



Ingredients:
(Multiply the below ratio to get bulk quantity. If you are interested in grinding large quantities in a mill, then sun drying the below items is the best idea.)
Dry red chilly - 2 cup
coriander seed - 1 cup
cumin - 1/4 cup
Black pepper - 1/4 cup
Asafoetida - tiny piece (1/4 inch cube)
Channa dhal - 1/4 cup
fenugreek (venthayam) - 1 tsp
Curry leaf - 2 brigs

Method:
Dry roast all the items given above individually .
Roast the curry leaves till it looses all the moisture.
Let it cool completely.
Grind to a fine powder using a coffee grinder / Indian mixer.
Spread it to cool again.
Store in an airtight container for use.
No need to refrigerate it.

Ginger chicken (Indian version)

Ginger chicken is a chinese dish. Sometime before, I tasted this chicken dish in a restaurant in Tuticorin (TN, India) with more Indian touch. It was so tangy and spicy drenched with all that ginger .
Here I should mention, Tuticorin is famous for exotic non vegetarian food.
I tried many permutations and combination to arrive at a formula to make this.
So here is my version of ginger chicken.




Ingredients:
Chicken (boneless) - 1 lb (1/2 kg)
Ginger - 50 gm
clove - 5
cinnamon - 1 inch
black pepper - 1 tsp
Red chilly powder - 1 tsp
Red color - 3 drops
Salt - to taste
egg - 1
lemon - (1 juice)
plain Indian yogurt - 4 tbsp
AP flour / maida - 1 tbsp
oil - To deep fry

Method:
Cut the chicken into small cubes.
Grind the ginger to a fine paste along with cinnamon, cloves, salt and black pepper. Marinate the chicken with all items given above except the oil for 2 hrs or overnight in fridge.

Heat oil in a wok and deep fry the marinated chicken pieces till it is completely cooked. keep aside.

To Temper (finishing touch):
Onion - 1 (big)
oil - 1 tbsp
salt - to taste (3/4 tsp)
curry leaf - 1 sprig
Red chilly powder - 1 tsp
Lemon - 1
slivered ginger - a handful

Cut the onion into thin long pieces.
Heat a wok with a tbsp oil.
Add the onion and fry for a while till it gets half cooked.
Then put the curry leaf, salt, chilli powder, the fried chicken and mix well.

Put off stove.
Squeeze the lime juice and add the finely slivered ginger pieces. Check for salt.
Mix well and serve hot.

Serving suggestion:
This is a dry curry.
Goes well with chapathi, roti and rice.
Serves 6 people.

Event:




Ginger chicken goes as the 'Side dish for chapathi', an event hosted by me.
Rush your entries before September 15, 2009.

Garlic milk

How about a drink that fights the bad cholesterol , provides immunity and puts you to a good night sleep? Here is it, prepared in viki's kitchen to make you all fall in love with milk.
This is a medicinal drink prepared with garlic and milk. Surprisingly the presence of garlic will not be felt in that milk and I am sure every one will like it.
Sending this recipe to Sanghi's FIL - Milk event. Grab it before it gets cold:)

Poondu paal / garlic milk:



Ingredients:
Milk - 2 cups
sugar / palm crystalline sugar (panai karkandu) - 3 tbsp
Garlic - 6 pearls

Method:
Boil the milk . Add finely sliced garlic along with sugar and cook till the garlic becomes soft.

Serving suggestions:
Serve hot as bed time milk. The left out garlic should be consumed.
Good for reducing the body fat and bad cholesterol.
Helps lactating mothers , improves immunity, cures allergies, cold and to control blood pressure .