Kambhu adai (Pearl millet pancake)

Kambhu adai (Pearl millet pancake) - Preparation time 10 to 15 mins

Bought kambhu in the shop, ground to flour and kept to include in our recipe. This pearl millet (kambu) contains a unique flavour which people may or may not like. I just want to try some recipe but dunno how to suppress the unique taste or flavour which this flour contains.
I tried making in small quantity for me because i don't know whether my husband like it. When i tasted after making it was good in taste and filling also. This doesn't require any side dish because i made it spicy. I actually flattened the kambhu adai flour directly over the hot tawa which might not be possible for some so you can oil a silver foil or plantain leaf flatten and put in the hot tawa. Remove the sheet or leaf from the flattened adai.

Ingredients:-
Kambu flour - 1 cup
Rice flour - 1 tbsp (optional)
Red chili powder - 1/2 tsp (or to your spice level)
Curry leaved - 10 (finely chopped)
Ginger - 1 tbsp (grated or finely chopped)
Onion - 1 (finely chopped)
Water to make the dough
Salt - to taste
Green chili - 1 (finely chopped)
Oil - to cook

Preparation method:-
Take a vessel add kambu flour, salt, chili powder, salt, curry leaves, onion, ginger,green chili.

Mix well all the above ingredients and sprinkle  water to make dough .

The dough should not be tight as we make for puri or chappathi. Let it be slight loose so a small ball can be made using the dough. Add little chopped curry leaves.

Heat a tawa (i use iron tawa for making dosa/adai so that dish will be much more tasty than non stick).
In a bowl take water. Dip your hand in the water (to avoid the dough sticking to your hand) and then make small ball from the dough.
When tawa is hot bring down the flame.Keep the dough ball in the middle and slowly flatten the ball and make a circle. This will be thick only thin won't taste that much tasty.

Make small ball so the flattening process will be easy. After few mins turn the adai and cook. The color will become slightly whitish when it is completely cooked. add little oil in the side. 

The oil should be added at this stage only else the pan cakes will become soggy.

You serve healthy, spicy and tasty kambu adai hot to all your family members. 

Coconut, groundnut, coriander leaves (Kothamali, thenkkai , verkadalai) chutney

Coconut, groundnut, onion & coriander leaves (Kothamali, thenkkai , verkadalai) chutney - Preparation time 10 mins
When i used groundnut along with coconut, coriander and small onion it tasted really very good than the roasted gram chutney. Since it made it little bit spicy with the green chili the chutney went well with crispy dosa roast. 

The ingredients used coconut, coriander and green chili are fresh and raw so the taste will be unique.

Hope you will like the chutney when you try it.

Ingredients:-
Coconut - 1 cup (you can grate 1/2 coconut)
Small onion - 4
Green chili - 3 or 4 (according to your spice level)
Coriander - 1/2 bunch
Tamarind - little
Salt - to taste
Roasted groundnut - 1 tbsp or 15
Water - To grind the above ingredients
Mustard - 1/4 tsp
Sesame oil - 1 tsp
Urad dhal -1 tsp

Preparation method:-
In a mixer add roasted groundnut, green chili, onion, coconut, coriander, tamarind, salt and little water.  
Grind this to coarse paste. Transfer to serving bowl.
In a tawa add sesame oil, mustard to splutter, urad dhal to golden brown and garnish the chutney.

Kezhvargu mavu & vellam pedi kozhukattai (Jaggery & Ragi millet flour sweet)

Kezhvargu mavu & vellam pedi kozhukattai (Jaggery & Ragi millet flour sweet) - Preparation time 15 mins

I already tried making panniyaram, adai and dosai using ragi flour now this recipe is ragi and vellam pidi kozhukattai. It is easy to make and health alternative evening snack for family. Deep frying can be avoided by start making snacks like kozhikattai.

This will be filling snack too. Before grounding the ragi millet to flour i roasted millet and ground in the flour mill. Seived the flour well and stored in airtight container. I used this foxtail millet flour for making kozhukattai. Because of roasting the millet the aroma of the dishes we used to make will be enhanced and it won't attract insects.

Ingredients:-
Jaggery - 100 gms or 1/2 cup (i took 1/2 from jaggery ball) melt with little water remove the dirt and boil for few mins.
Kezhvaragu arisi mavu (Dry ragi millet flour) - 1 cup (keep some extra flour for safer side)
Water - 1 cup or 3/4 cup
Salt - a pinch
Coconut - Chopped finely 1 tbsp
Cardamom powder - 1/2 tsp
Ghee - To apply on your palm while making kozhukattai

Preparation method:-
Boil the water along with cardamom powder, melted jaggery (if you are afraid that jaggery will be more keep little syrup and add the remaining), salt (to bring up the sweetness) and chopped coconut.

When water boils with bubble add the kezhvaragu flour and mix well. It will absorb all the water and becomes thick dough if not add some more dry flour. Check the sweet level and adjust at this stage.

Leave this dough to rest for 20 mins. As we added the boiling water, mixed well and covered the dough will make the dough mixture to be slightly cooked during the resting time.

Grease the palm with little ghee. Make small ball, keep in you palm and press over the dough by folding the finger so the finger impression will come in the dough this is what we say pedi kozhukattai in tamil.
You can also make kozhukattia in ball shape. Keep the kozhukattai in idli plate.

Heat the idli pan and steam the kozhukattai for 5 to 10 mins (it will become glossy/shiny when cooked). 

When pressed using finger it won't be sticky. Cool it. Ragi kozhukattai sweet is ready.

Kashayam or Health drink for cold and cough

Kashayam or Health drink for cold and cough - Preparation time 10 mins
I used to make this drink and give to family members if they have chest cold or cough. If we take for 4 to 5  days if the cold is very severe (else 2 to 3 days) you will see the change in your health.

I improvised the drink to include all the healthy spices available in my kitchen and garden. As i used fresh leaves it is an added benefit. 

Wash all the leaves very well because it might contain pesticides. If possible soak and wash in tamarind water.

Ingredients:-
Thuthuvalai leaves - 5
Tulasi leaves - 8
Betel(Vetrilai) leaves - 3
Cumin seed - 1/2 tsp
Pepper corn - 5
Bishop weed (Omam) - 1/4 tsp
Sesame oil - 2 tsp
Water - 1/2 cup

Preparation method:-
Heat a kadai tear the leaves to small pieces and add to the kadai along with the sesame oil and all other spices (cumin, pepper, omam).
Roast all the ingredients in slow flame till the leaves are cooked and the spices start spluttering. 
Add half cup of water. When in boils switch of the flame and cool it.
In a blender or mixer grind all the ingredients till all the spices and leaves are crushed finely.
Don't filter the juice. This will give less that 1/2 cup juice consume this herbal juice it will do miracle and remove your chest cold. 
We used to take for 2 or 3 days only.

Note: Please check whether old people, pregnant ladies and people with other health complication can be consumed. Because the thuthuvalai leaves produces heat in body.