PULI UPMA USING BROKEN RICE

I learnt this from my MIL. Its a very tasty one pot meal.I make it for dinner. I use noi arisi ( broken rice ) to prepare this upma. Its available in all grocery stores. If u dont get this rice, u can just break the raw rice by running in the mixie once or twice. No side dish is needed. It can be made in jiffy.

INGREDIENTS :

• Broken rice / Noi – 1 cup
• Tamarind  - A big gooseberry size ( soak & extract )
• Red chillies – 4 nos ( adjust)
• Hing / Asafetida – 3 - 4 pinches
• Mustard seeds – 1 tsp
• Urad dal – 2 tsp
• Channa dal-1.5 tsp
• Curry leaves – A few
• Turmeric powder – A pinch
• Salt – As needed.
• Water – 2.5 cups

METHOD :

• In a cooker base, add oil and temper the mustard seeds followed by urad & channa dal , red chilly & hing.
• In a bowl , soak the tamarind in warm water  for 20 mins and take the extract using 2.5 sups of water mentioned above. ( if u take the extract with 1 cup of water, add the remaining 1.5 cups of water as it is.)
• Then add the tamarind extract to the cooker base and the turmeric powder & required salt.
• Add a dash of hing again. Add fresh curry leaves too. ( these two items adding at the end gives a spl flavor for this upma )
• Now add the washed & drained rice into the cooker.
• Mix it well & close the lid.Keep it for 10-15 mins or 3 – 4 whistles.
• Once the steam is released , serve it hot. U can make the same in rice cooker too.

Enjoy eating hot  topped with sesame oil.

KITCHEN CLINIC :

BROKEN RICE / NOI ARISI : Broken rice is probably the cheapest rice available. Broken rice is simply rice grains that are too small to make the minimum grain length standard. So, it is packaged separately and given an attractive, low price. It doesn't affect the taste at all. The broken rice is widely used in the food preparations and in the industries for making flour and in the manufacture of baby foods. The starch extracted from broken rice finds wider application in the pharmaceutical, textile and other industries.

PULI UPMA USING BROKEN RICE

I learnt this from my MIL. Its a very tasty one pot meal.I make it for dinner. I use noi arisi ( broken rice ) to prepare this upma. Its available in all grocery stores. If u dont get this rice, u can just break the raw rice by running in the mixie once or twice. No side dish is needed. It can be made in jiffy.

INGREDIENTS :

• Broken rice / Noi – 1 cup
• Tamarind  - A big gooseberry size ( soak & extract )
• Red chillies – 4 nos ( adjust)
• Hing / Asafetida – 3 - 4 pinches
• Mustard seeds – 1 tsp
• Urad dal – 2 tsp
• Channa dal-1.5 tsp
• Curry leaves – A few
• Turmeric powder – A pinch
• Salt – As needed.
• Water – 2.5 cups

METHOD :

• In a cooker base, add oil and temper the mustard seeds followed by urad & channa dal , red chilly & hing.
• In a bowl , soak the tamarind in warm water  for 20 mins and take the extract using 2.5 sups of water mentioned above. ( if u take the extract with 1 cup of water, add the remaining 1.5 cups of water as it is.)
• Then add the tamarind extract to the cooker base and the turmeric powder & required salt.
• Add a dash of hing again. Add fresh curry leaves too. ( these two items adding at the end gives a spl flavor for this upma )
• Now add the washed & drained rice into the cooker.
• Mix it well & close the lid.Keep it for 10-15 mins or 3 – 4 whistles.
• Once the steam is released , serve it hot. U can make the same in rice cooker too.

Enjoy eating hot  topped with sesame oil.

KITCHEN CLINIC :

BROKEN RICE / NOI ARISI : Broken rice is probably the cheapest rice available. Broken rice is simply rice grains that are too small to make the minimum grain length standard. So, it is packaged separately and given an attractive, low price. It doesn't affect the taste at all. The broken rice is widely used in the food preparations and in the industries for making flour and in the manufacture of baby foods. The starch extracted from broken rice finds wider application in the pharmaceutical, textile and other industries.

EASY RAVA ROTI / SOOJI ROTI

I got this recipe from a website. I usually make dosa & upma with rava. This one i find it easy & can be made in jiffy.Tasted so good. Do try this.I am sure u’ll like it.

INGREDIENTS :

• Semolina/Rava / Sooji -  1 cup
• Curd – 1/4 cup
• Big onion – 1 no (Finely chopped )
• Green chilly – 1-2 no (-do-)
• Ginger – 1 inch piece (-do-)
• Curry leaves – a few (-do-)
• Coriander leaves – Few (-do-)
• Salt & water – As needed.

METHOD :

• Mix all the ingredients given above in a bowl. Add water to make the batter slightly thicker than idly batter.
• Now in a dosa tawa , pour the batter & spread it with ur hands or spatula. ( if u find difficult to spread , add more water.)
• Drizzle little oil around it.Cover & cook for sometime.
• Flip it & cook for some more time.

Enjoy with the chutney of ur choice..

KITCHEN CLINIC :

SEMOLINA : Semolina is the coarse, purified wheat middlings of durum wheat used in making pasta, and also used for breakfast cereals and puddings. Nutrition and Calories in Semolina Water content (grams per 100g) 12.67 Calorie content of Food (kcals per 100g/3.5oz) 360 Protein content (grams per 100g) 12.68 Fat content (lipids) (grams per 100g) 1.05 Ash content (grams per 100g) 0.77 Carbohydrate content (grams per 100g) 72.83 Dietary Fiber content (grams per 100g) 3.9 Sugar content (grams per 100g) N/A. This contains very low Saturated Fat, Cholesterol and Sodium. It is a good source of Thiamin and Folate, and a very good source of Selenium.

EASY RAVA ROTI / SOOJI ROTI

I got this recipe from a website. I usually make dosa & upma with rava. This one i find it easy & can be made in jiffy.Tasted so good. Do try this.I am sure u’ll like it.

INGREDIENTS :

• Semolina/Rava / Sooji -  1 cup
• Curd – 1/4 cup
• Big onion – 1 no (Finely chopped )
• Green chilly – 1-2 no (-do-)
• Ginger – 1 inch piece (-do-)
• Curry leaves – a few (-do-)
• Coriander leaves – Few (-do-)
• Salt & water – As needed.

METHOD :

• Mix all the ingredients given above in a bowl. Add water to make the batter slightly thicker than idly batter.
• Now in a dosa tawa , pour the batter & spread it with ur hands or spatula. ( if u find difficult to spread , add more water.)
• Drizzle little oil around it.Cover & cook for sometime.
• Flip it & cook for some more time.

Enjoy with the chutney of ur choice..

KITCHEN CLINIC :

SEMOLINA : Semolina is the coarse, purified wheat middlings of durum wheat used in making pasta, and also used for breakfast cereals and puddings. Nutrition and Calories in Semolina Water content (grams per 100g) 12.67 Calorie content of Food (kcals per 100g/3.5oz) 360 Protein content (grams per 100g) 12.68 Fat content (lipids) (grams per 100g) 1.05 Ash content (grams per 100g) 0.77 Carbohydrate content (grams per 100g) 72.83 Dietary Fiber content (grams per 100g) 3.9 Sugar content (grams per 100g) N/A. This contains very low Saturated Fat, Cholesterol and Sodium. It is a good source of Thiamin and Folate, and a very good source of Selenium.

SET DOSA WITH CARROT KURMA

I had already put set dosa & veg sagu in my T&T section here . This time i tried from MB’s cookbook for my parents and got credits too.It was very soft and spongy.MB suggested carrot kurma as accompaniment.So i prepared the same. Yes , its really a good combo.I prepared coconut chutney too. Try this combination and let me know dearies :)

INGREDIENTS :

• Raw rice – 1 cup
• Boiled rice / idly rice – 1 cup
• Urad dal – 1/2 cup
• Cooking soda – 2 pinches
• Kesar color – 4 pinches
• Salt & water – As needed.

METHOD :

• Soak the rice and dal together for 2 hrs.
• Grind to a smooth paste . Add salt at the end before removing the batter.
• Allow it to ferment for 15hrs.
• Next day add the cooking soda & kesar color.Mix well.
• Make a small dosa and pour little oil around it.Flip & cook.
• Serve two dosas as a set.

CARROT KURMA :

INGREDIENTS :

• Carrot – 5 nos ( finely chopped & cooked )
• Oil – 1 tbsp
• Cinnamon – 1 inch piece
• Cloves – 2 nos
• Big onion – 2 nos ( finely chopped)
• Tomato – 2 nos (-do-)
• Red chilly powder – 1/2 tsp (optional )
• Turmeric powder – 1/4 tsp
• Salt & water – As reqd

To grind :

• Grated coconut – 2 tbsp
• Green chilly – 2 nos
• Ginger – 1 inch piece
• Garlic flakes – 7 nos
• Soambu / Aniseed – 1/4 tsp
• Khus khus – 1/2 tsp

METHOD :

• Cook the carrot pieces and set aside.
• Grind all the ingredients given above and keep it aside.
• Heat oil in a kadai and add the cinnamon,cloves.
• Then add onions & tomatoes.Saute till it turns mushy.
• Now add the turmeric powder , salt , red chilly powder and ground paste with the required water.
• Saute well.Finally add the cooked carrot pieces.
• Allow it to boil till the kurma thickens.

KITCHEN CLINIC :

CARROT : Carrot is Daucus carota sativus of the parsley family. Carrot is a vegetable grown for its edible root. Raw carrots are eaten in salads and are mixed with some viands. Carrot contain carotene, a chemical that is converted into vitamin A by the body, it helps prevent night blindness. Health Benefits of Carrot: Carrot can enhance the quality of breast milk. Carrot can improve the appearance of the skin, hair and nails. When taken daily it can lower cholesterol and blood pressure. Raw contain beta-carotene, a strong antioxidant that can prevent cancer. Carrot juice when taken everyday prevent bodily infections and is claimed to be valuable for the adrenal glands (the small endocrine glands situated above the kidneys). Carrot can help improve eyesight. Carrot can help increase menstrual flow. Carrots can regulate blood sugar. Carrot can promote colon health, because carrot is rich in fiber. Carrot is also helpful in the following cases : Obesity, Poisoning of the blood,Gum disease, Insomnia, Inflamed Kidneys, Liver, Gallbladder, Alzheimer's disease, Colitis, Ulcer ,Painful urination Vitamin and Mineral Content : Vitamin A - 12,000 I.U, Vitamin B; Thiamine B: .06 mg. Riboflavin: .06 mg. Niacin: .5 mg. Vitamin C: 5 mg. Vitamin D, E, G, & K Calcium: 39 mg. Iron: .8 mg. Phosphorus: 37 mg. Fat: 0.3 gm Carbohydrates: 9.3 gm. Protein: 1.2gm. Calories: 42

SET DOSA WITH CARROT KURMA

I had already put set dosa & veg sagu in my T&T section here . This time i tried from MB’s cookbook for my parents and got credits too.It was very soft and spongy.MB suggested carrot kurma as accompaniment.So i prepared the same. Yes , its really a good combo.I prepared coconut chutney too. Try this combination and let me know dearies :)

INGREDIENTS :

• Raw rice – 1 cup
• Boiled rice / idly rice – 1 cup
• Urad dal – 1/2 cup
• Cooking soda – 2 pinches
• Kesar color – 4 pinches
• Salt & water – As needed.

METHOD :

• Soak the rice and dal together for 2 hrs.
• Grind to a smooth paste . Add salt at the end before removing the batter.
• Allow it to ferment for 15hrs.
• Next day add the cooking soda & kesar color.Mix well.
• Make a small dosa and pour little oil around it.Flip & cook.
• Serve two dosas as a set.

CARROT KURMA :

INGREDIENTS :

• Carrot – 5 nos ( finely chopped & cooked )
• Oil – 1 tbsp
• Cinnamon – 1 inch piece
• Cloves – 2 nos
• Big onion – 2 nos ( finely chopped)
• Tomato – 2 nos (-do-)
• Red chilly powder – 1/2 tsp (optional )
• Turmeric powder – 1/4 tsp
• Salt & water – As reqd

To grind :

• Grated coconut – 2 tbsp
• Green chilly – 2 nos
• Ginger – 1 inch piece
• Garlic flakes – 7 nos
• Soambu / Aniseed – 1/4 tsp
• Khus khus – 1/2 tsp

METHOD :

• Cook the carrot pieces and set aside.
• Grind all the ingredients given above and keep it aside.
• Heat oil in a kadai and add the cinnamon,cloves.
• Then add onions & tomatoes.Saute till it turns mushy.
• Now add the turmeric powder , salt , red chilly powder and ground paste with the required water.
• Saute well.Finally add the cooked carrot pieces.
• Allow it to boil till the kurma thickens.

KITCHEN CLINIC :

CARROT : Carrot is Daucus carota sativus of the parsley family. Carrot is a vegetable grown for its edible root. Raw carrots are eaten in salads and are mixed with some viands. Carrot contain carotene, a chemical that is converted into vitamin A by the body, it helps prevent night blindness. Health Benefits of Carrot: Carrot can enhance the quality of breast milk. Carrot can improve the appearance of the skin, hair and nails. When taken daily it can lower cholesterol and blood pressure. Raw contain beta-carotene, a strong antioxidant that can prevent cancer. Carrot juice when taken everyday prevent bodily infections and is claimed to be valuable for the adrenal glands (the small endocrine glands situated above the kidneys). Carrot can help improve eyesight. Carrot can help increase menstrual flow. Carrots can regulate blood sugar. Carrot can promote colon health, because carrot is rich in fiber. Carrot is also helpful in the following cases : Obesity, Poisoning of the blood,Gum disease, Insomnia, Inflamed Kidneys, Liver, Gallbladder, Alzheimer's disease, Colitis, Ulcer ,Painful urination Vitamin and Mineral Content : Vitamin A - 12,000 I.U, Vitamin B; Thiamine B: .06 mg. Riboflavin: .06 mg. Niacin: .5 mg. Vitamin C: 5 mg. Vitamin D, E, G, & K Calcium: 39 mg. Iron: .8 mg. Phosphorus: 37 mg. Fat: 0.3 gm Carbohydrates: 9.3 gm. Protein: 1.2gm. Calories: 42

MILAGU JEERAGA ADAI

INGREDIENTS :

• Steamed rice / Puzhungal arisi / Saapaattu arisi – 2 cups
• Pepper corns – 1.5 –2 tsp
• Jeera / cumin seeds – 1 tbsp
• Salt & water – as needed.

METHOD :

• Soak the rice for 2 hrs and grind it coarse like rawa / semolina by adding salt & required water. ( i prepared the batter 5 hrs before .. But u can grind the rice and make it instantly.. )
• Powder the pepper & jeera and add it to the batter.
• Add little water when the batter is thick.
• Heat the dosa pan and pour a ladleful of batter.Do not spread the batter.
• Drizzle oil around the adai and allow it to cook for few seconds
• Flip & cook for few more seconds.

Enjoy eating hot !!

Note : This adai can be served without any accompaniment..

 KITCHEN CLINIC :

PEPPER CORNS : A pinch of black pepper is added to almost every type of recipe imaginable. Once used as currency and presented to the gods as a sacred offering, it is fortunate that this most popular of spices is available throughout the year. Black pepper comes from the pepper plant, a smooth woody vine that can grow up to 33 feet in hot and humid tropical climates. They begin to bear small white clustered flowers after 3 to 4 years and develop into berries known as peppercorns. Ground peppercorns produce the spice we call pepper. Improve Digestion and Promote Intestinal Health Black pepper (Piper nigrum)stimulates the taste buds in such a way that an alert is sent to to the stomach to increase hydrochloric acid secretion, thereby improving digestion. Hydrochloric acid is necessary for the digestion of proteins and other food components in the stomach. When the body's production of hydrochloric acid is insufficient, food may sit in the stomach for an extended period of time, leading to heartburn or indigestion, or it may pass into the intestines, where it can be used as a food source for unfriendly gut bacteria, whose activities produce gas, irritation, and/or diarrhea or constipation. Black pepper has long been recognized as a carminitive, (a substance that helps prevent the formation of intestinal gas), a property likely due to its beneficial effect of stimulating hydrochloric acid production. In addition, black pepper has diaphoretic (promotes sweating), and diuretic (promotes urination) properties. Black pepper has demonstrated impressive antioxidant and antibacterial effects--yet another way in which this wonderful seasoning promotes the health of the digestive tract. And not only does black pepper help you derive the most benefit from your food, the outer layer of the peppercorn stimulates the breakdown of fat cells, keeping you slim while giving you energy to burn. The good news is that all you need to do is put a little bit in your food every day. JEERA /CUMIN SEEDS : Cumin is a seed that has been used since antiquity. It’s health benefits and medicinal uses were well known even then. Today, this seed of a small flowering herb of the parsley family might not be used quite as much in food preparation as it was 5000 years ago, but it’s healing properties are still valued and used in natural and Ayurvedic healing. This traditional herbal remedy has many uses. I is a stimulant as well as a great herb for digestive disorders and even as a antiseptic of sorts. The seeds themselves are rich in iron and are thought to help stimulate the secretion of enzymes from the pancreas which can help absorb nutrients into the system. It has also been shown to boost the power of the liver's ability to detoxify the human body. Recent studies have revealed that cumin seeds might also have anti-carcinogenic properties1. In laboratory tests, this powerful little seed was shown to reduce the risk of stomach and liver tumors in animals. The health benefits of cumin for digestive disorders has been well known throughout history. It can help with flatulence, indigestion, diarrhea, nausea, morning sickness, and atonic dyspepsia. In this case, the seeds are boiled in water to make a tea of sorts - 1 teaspoon seeds to 1 glass water. Mix with salt and a teaspoon of coriander leaf juice. Cumin is also said to help relieve symptoms of the common cold due to it’s antiseptic properties. Again, you’ll want to boil the seeds in a tea and then drink a couple of times a day. If you also have a sore throat then try adding some dry ginger to help soothe it. Cumin can also be applied topically and is said to be a good salve for boils. Make a black cumin paste by grinding seeds with water and apply to the affected area. Cumin makes a great tonic for the body even if you don’t have a specific ailment to cure. It is said to increase the heat in the body thus making metabolism more efficient. It is also thought to be a powerful kidney and liver herb and can help boost your immune system. Though the appropriate studies have yet to be conducted, some believe black cumin seeds may even be able to help treat asthma and arthritis.

MILAGU JEERAGA ADAI

INGREDIENTS :

• Steamed rice / Puzhungal arisi / Saapaattu arisi – 2 cups
• Pepper corns – 1.5 –2 tsp
• Jeera / cumin seeds – 1 tbsp
• Salt & water – as needed.

METHOD :

• Soak the rice for 2 hrs and grind it coarse like rawa / semolina by adding salt & required water. ( i prepared the batter 5 hrs before .. But u can grind the rice and make it instantly.. )
• Powder the pepper & jeera and add it to the batter.
• Add little water when the batter is thick.
• Heat the dosa pan and pour a ladleful of batter.Do not spread the batter.
• Drizzle oil around the adai and allow it to cook for few seconds
• Flip & cook for few more seconds.

Enjoy eating hot !!

Note : This adai can be served without any accompaniment..

 KITCHEN CLINIC :

PEPPER CORNS : A pinch of black pepper is added to almost every type of recipe imaginable. Once used as currency and presented to the gods as a sacred offering, it is fortunate that this most popular of spices is available throughout the year. Black pepper comes from the pepper plant, a smooth woody vine that can grow up to 33 feet in hot and humid tropical climates. They begin to bear small white clustered flowers after 3 to 4 years and develop into berries known as peppercorns. Ground peppercorns produce the spice we call pepper. Improve Digestion and Promote Intestinal Health Black pepper (Piper nigrum)stimulates the taste buds in such a way that an alert is sent to to the stomach to increase hydrochloric acid secretion, thereby improving digestion. Hydrochloric acid is necessary for the digestion of proteins and other food components in the stomach. When the body's production of hydrochloric acid is insufficient, food may sit in the stomach for an extended period of time, leading to heartburn or indigestion, or it may pass into the intestines, where it can be used as a food source for unfriendly gut bacteria, whose activities produce gas, irritation, and/or diarrhea or constipation. Black pepper has long been recognized as a carminitive, (a substance that helps prevent the formation of intestinal gas), a property likely due to its beneficial effect of stimulating hydrochloric acid production. In addition, black pepper has diaphoretic (promotes sweating), and diuretic (promotes urination) properties. Black pepper has demonstrated impressive antioxidant and antibacterial effects--yet another way in which this wonderful seasoning promotes the health of the digestive tract. And not only does black pepper help you derive the most benefit from your food, the outer layer of the peppercorn stimulates the breakdown of fat cells, keeping you slim while giving you energy to burn. The good news is that all you need to do is put a little bit in your food every day. JEERA /CUMIN SEEDS : Cumin is a seed that has been used since antiquity. It’s health benefits and medicinal uses were well known even then. Today, this seed of a small flowering herb of the parsley family might not be used quite as much in food preparation as it was 5000 years ago, but it’s healing properties are still valued and used in natural and Ayurvedic healing. This traditional herbal remedy has many uses. I is a stimulant as well as a great herb for digestive disorders and even as a antiseptic of sorts. The seeds themselves are rich in iron and are thought to help stimulate the secretion of enzymes from the pancreas which can help absorb nutrients into the system. It has also been shown to boost the power of the liver's ability to detoxify the human body. Recent studies have revealed that cumin seeds might also have anti-carcinogenic properties1. In laboratory tests, this powerful little seed was shown to reduce the risk of stomach and liver tumors in animals. The health benefits of cumin for digestive disorders has been well known throughout history. It can help with flatulence, indigestion, diarrhea, nausea, morning sickness, and atonic dyspepsia. In this case, the seeds are boiled in water to make a tea of sorts - 1 teaspoon seeds to 1 glass water. Mix with salt and a teaspoon of coriander leaf juice. Cumin is also said to help relieve symptoms of the common cold due to it’s antiseptic properties. Again, you’ll want to boil the seeds in a tea and then drink a couple of times a day. If you also have a sore throat then try adding some dry ginger to help soothe it. Cumin can also be applied topically and is said to be a good salve for boils. Make a black cumin paste by grinding seeds with water and apply to the affected area. Cumin makes a great tonic for the body even if you don’t have a specific ailment to cure. It is said to increase the heat in the body thus making metabolism more efficient. It is also thought to be a powerful kidney and liver herb and can help boost your immune system. Though the appropriate studies have yet to be conducted, some believe black cumin seeds may even be able to help treat asthma and arthritis.

NAAN WITHOUT YEAST AND SIMPLE ALOO/TAPIOCA KURMA

I learnt this Naan from my MIL.she got the recipe from a TV show.I tried it yesterday and it was super soft & tasty.We prepared naan & chapathi.So i wanted to make a simple korma that taste good for both.This korma i tried from here.It was very tasty and served as a nice accompaniment for both Naan & chapathi.Thanks to Varunavi .I got a simple & delicious korma recipe which i can prepare in no time.I used boiled tapioca along with potato.We dint find any difference in taste & flavor.So try the same & let me know friends ..

Let me start with a picture ,  

Ingredients :

• Maida / All purpose flour – 2 cups
• Curd – 1/2 cup
• Ghee / Gingely oil / Butter – 2 tbsp
• Cooking soda – 2 pinches
• Salt & water – As needed.

Method :

• Take the flour in a wide mouthed bowl and make a dent in the center.
• Now put the other ingredients and mix well to make a soft , smooth dough..
• Keep the dough closed by a wet cloth and leave it for 2 hrs.( its not necessary tat the dough should be doubled in size. )
• Make sure the dough is non sticky after two hours. Even if its a bit sticky apply oil to ur hands and knead gently.
• Make even sized balls and roll it like chapathi by dusting in maida.
• Heat the dosa tawa and make naans by applying little oil around it.Cut it into two halves ..

Enjoy with this korma / gravy :)

KITCHEN CLINIC :

TAPIOCA : Tapioca is a root vegetable like potato. In some developing countries such as Brazil, tapioca is provided as a nutritional supplement. It is also considered as an indispensable part of their daily diet. No doubt, tapioca is a brilliant source of starch and thereby supplies energy. But, health experts often prefer potato to tapioca as apart from starch, potato provides the body with certain other nutrients such as Vitamin C, Vitamin B6,dietary fiber etc. Unlike tapioca, it also supplies minerals such as iron, potassium,manganese and copper. But, the contribution of calorie is lower in case of tapioca. Tapioca is low in saturated fat. Harmful presence of sodium is also low. Tapioca is also health-friendly in the sense it does not add bad cholesterol level in the body.People who are keen to increase their body weight are often advised by health experts to include tapioca in their diet.It is estimated that every hundred grams of this root vegetable provides three hundred and sixty calories of energy. Tapioca is found to be low in nutritional value as the presence of essential vitamins and minerals are minimal. But, tapioca is a stomach-friendly victual as it is easily digestible. Since, tapioca is mainly starch, it is often used to thicken liquids just like authentic arrowroot. It is also found to be great for sauces due to its thickening nature. Tapioca is also employed extensively for washing and other cloth processing works. The starch content present in tapioca makes it ideal for stiffening the cloth materials. It is often made available in the form of uneven hard white grains that are partially water-soluble. The rhizome from which it comes contains a very dangerous juice.The poisonous content is generally eliminated through natural methods during the washing and drying process. It is then sold in the form of small, medium and large grains.

NAAN WITHOUT YEAST AND SIMPLE ALOO/TAPIOCA KURMA

I learnt this Naan from my MIL.she got the recipe from a TV show.I tried it yesterday and it was super soft & tasty.We prepared naan & chapathi.So i wanted to make a simple korma that taste good for both.This korma i tried from here.It was very tasty and served as a nice accompaniment for both Naan & chapathi.Thanks to Varunavi .I got a simple & delicious korma recipe which i can prepare in no time.I used boiled tapioca along with potato.We dint find any difference in taste & flavor.So try the same & let me know friends ..

Let me start with a picture ,  

Ingredients :

• Maida / All purpose flour – 2 cups
• Curd – 1/2 cup
• Ghee / Gingely oil / Butter – 2 tbsp
• Cooking soda – 2 pinches
• Salt & water – As needed.

Method :

• Take the flour in a wide mouthed bowl and make a dent in the center.
• Now put the other ingredients and mix well to make a soft , smooth dough..
• Keep the dough closed by a wet cloth and leave it for 2 hrs.( its not necessary tat the dough should be doubled in size. )
• Make sure the dough is non sticky after two hours. Even if its a bit sticky apply oil to ur hands and knead gently.
• Make even sized balls and roll it like chapathi by dusting in maida.
• Heat the dosa tawa and make naans by applying little oil around it.Cut it into two halves ..

Enjoy with this korma / gravy :)

KITCHEN CLINIC :

TAPIOCA : Tapioca is a root vegetable like potato. In some developing countries such as Brazil, tapioca is provided as a nutritional supplement. It is also considered as an indispensable part of their daily diet. No doubt, tapioca is a brilliant source of starch and thereby supplies energy. But, health experts often prefer potato to tapioca as apart from starch, potato provides the body with certain other nutrients such as Vitamin C, Vitamin B6,dietary fiber etc. Unlike tapioca, it also supplies minerals such as iron, potassium,manganese and copper. But, the contribution of calorie is lower in case of tapioca. Tapioca is low in saturated fat. Harmful presence of sodium is also low. Tapioca is also health-friendly in the sense it does not add bad cholesterol level in the body.People who are keen to increase their body weight are often advised by health experts to include tapioca in their diet.It is estimated that every hundred grams of this root vegetable provides three hundred and sixty calories of energy. Tapioca is found to be low in nutritional value as the presence of essential vitamins and minerals are minimal. But, tapioca is a stomach-friendly victual as it is easily digestible. Since, tapioca is mainly starch, it is often used to thicken liquids just like authentic arrowroot. It is also found to be great for sauces due to its thickening nature. Tapioca is also employed extensively for washing and other cloth processing works. The starch content present in tapioca makes it ideal for stiffening the cloth materials. It is often made available in the form of uneven hard white grains that are partially water-soluble. The rhizome from which it comes contains a very dangerous juice.The poisonous content is generally eliminated through natural methods during the washing and drying process. It is then sold in the form of small, medium and large grains.