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Showing posts with label Tiffins. Show all posts
Showing posts with label Tiffins. Show all posts

Saturday, August 29, 2020

Aapam / Appam Recipe / Plain Hoppers Recipe /Aappam Recipe/ Aapam Recipe-How to make Aapam

images of Aapam / Appam Recipe / Plain Hoppers Recipe /Aappam Recipe/ Aapam Recipe-How to make Aapam
Appam
Ingredients
Sona Masoori rice-2 cups
Idly rice-2 cups
Urad dhal-a hand full
Methi-1tsp
Salt to taste
Cooked rice-1/2 cup
Coconut-1/2 cup
Sugar-1tsp
Cooking soda-less than 1/8 tsp (optional)
Method
Soak all above ingredients together for 4 hrs.
Grind it to a smooth thick batter,add salt & sugar ,leave it to ferment overnight.
Next day beat the batter add some water and dilute to a semi thin consistency.
If using cooking soda add just before making appam.
Heat a appam kadai & smear oil,pour a ladle of batter & rotate it,close & cook it till light brown on all sides and center is cooked.Gently remove from the pan.
Serve hot with Vegetable Stew. or Salna.

Kerala Style Appam Recipe Click HERE

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Wednesday, August 26, 2020

Semiya Biriyani / Vermicelli Biryani / Seviyan Biryani / Semiya Vegetable Biryani

images of Semiya Biriyani / Vermicelli Biryani / Seviyan Biryani / Semiya Vegetable Biryani
Vermicelli Biriyani
Tempering
Ghee - 3 tsp
Oil - 3 tsp
Cloves - 1
Cardamom - 1
Cinnamon stick - a small piece
Other ingredients
Semiya/Vermicelli roasted- 1 cup
Water - 1 & 3/4 cups
Salt to taste
Chopped onion - 1/4 cup
Chopped tomato - 1 small
Slit green chillies - 4
Ginger and garlic paste - 1/4 tsp
Mixed vegetables - 1/2 cup
( I used chopped carrots,potato,peas and capsicum
Chopped mint leaves - 1 tbsp
Cashew nuts - 6 (optional)
Red chilly powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Salt to taste
Garam masala - 1/4 tsp
Lemon juice - 1 tsp
Ghee - 3 tsp
Oil - 3 tsp

images of Semiya Biriyani / Vermicelli Biryani / Seviyan Biryani / Semiya Vegetable Biryani
Semiya Biriyani
Method
Heat oil in a pan and temper it with above ingredients.
Now add the onion,green chillies fry till onions change colour,add ginger and garlic paste saute till raw smell has disappeared.
Add the vegetables,tomato and saute for a minute.Add red chilly powder,turmeric powder,garam masala,salt and saute,cover it with a lid and in low flame cook for a minute.
Add water and let it boil,lower the flame and add the semiya.Mix well cover it with a lid.
Cook till done switch off the stove garnish with chopped mint leaves and squeeze out the lemon juice.
Mix and serve hot with raita.

Note:
a) Always roast the semiya and then add otherwise your biriyani will turn sticky.
b) For extra richness you can add coconut milk too.

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Thursday, July 9, 2020

Mixed Beans Idli / Beans Idli / Healthy Beans Idli / Healthy Idly / 4 Beans Idli

images of Mixed Beans Idli / Beans Idli / Healthy Beans Idli / Healthy Idly
Mixed Beans Idli
Ingredients
Idli rice - 1 cup
Mixed beans - 1 cup
(I used Black eye bean - 1/4 cup,White Channa/Chickpea - 1/4 cup,Horse gram - 1/4 cup,Rajma - 1/4 cup)
Whole urad dal with skin - 1/2 cup
( You can also use urad dal without skin)
Salt to taste
Method
Wash & soak rice and all the beans together in enough water for at least 6 hrs or overnight.
Wash & soak urad dal separately in another bowl for at least 6 hrs or overnight.
Drain out excess water from the urad dal,add it to the grinder & grind for at least 40 minutes.
Sprinkle water in intervals till you get a light & nice fluffy batter.Transfer to a wide bowl.
Same way grind the rice and beans for at least 30 minutes to a smooth  batter.The batter should be little thicker than urad dal batter.
Transfer to the urad dal batter add salt mix both the batters well.Cover & leave it to ferment to 6 to 8 hrs.Before using mix the batter well grease the idli plates pour a ladle of batter and steam till cooked.
Serve these healthy Idli with any chutney.
Kara Chutney / Milagai Chutney will go well give a try.

Note:
a) This batter will ferment fast so do not grind in huge quantity and store it in fridge as we do for regular Idli/Dosa batter.
b) As there beans are hard to grind in my table top wet grinder,i I pulse the beans and rice in a blender and then add it to my wet grinder.

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Wednesday, June 24, 2020

Rava Idli / Rawa Idli Recipe / Semolina Idly /Sooji Idli Recipe With ENO

Step by step method/picture to make Rava Idli /Rawa Idli /Sooji / Semolina Idly with ENO
photo of Rava Idly / Rava Idli / Semolina Idly /Sooji Idli Recipe With ENO
Rava Idli
Ingredients
White rava/sooji/semolina-1 cup
Salt-1/2tsp or to your taste
Turmeric powder- a generous pinch
Curd-1 cup
Water-1/4 cup
Lime juice-3/4 tsp
ENO fruit salt-1/2tsp
Tempering
Oil-1 tsp
Mustard-1/2tsp
Urad & Channa dal-each 1/4tsp
Chopped green chillies-1
Chopped ginger-1/8tsp
Chopped curry & coriander leaves-1tsp
Garnish
Grated carrot & fried cashew nuts

Method
Heat oil in a pan & temper it with above ingredients.
Add the rava & turmeric powder, in very low flame fry for few minutes,do not burn or over fry them.I usually switch off the stove & fry it in the heat of the pan.
Cool this mixture,now mix the water,lime juice,salt & curd.The mixture will look like a idly batter,light & semi thick ( your batter should not be too thick or too thin).
Grease your idly plates with oil,place a fried cashew nut & some grated carrot.
Heat water in your idly cooker,once your ready to steam the idly, mix in the ENO to your batter & gently mix till it forms froth & bubbles starts to appear.
Immediately pour a ladle of batter on top of the carrot/cashew nut & steam them for 8 minutes or till done.
Serve it hot with any chutney you wish.


Note:
ENO is very important ingredient in this recipe,make sure its active,otherwise your idlys will not turn out good.Some people use cooking soda instead of ENO fruit salt.
You can also mix in grated carrots & peas into the batter.
Instead of chopped green chillies & ginger ,you can grind & add it to the batter.

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Friday, May 15, 2020

Stuffed Idli / Potato Stuffed Idli Recipe / Stuffed Tumbler Idli / Aloo Stuffed Idli

images of Stuffed Idli / Potato Stuffed Idli Recipe / Aloo Stuffed Idli
Stuffed Idli
Ingredients for Filling
Oil - 1 tsp
Jeera - 1/2 tsp
Salt to taste
Turmeric powder - 1/4 tsp
Chopped curry leaves - few
Chopped onion - 1 tbsp
Chopped green sillies - 2
Grated ginger - 1/4 tsp
Grated carrot - 1 medium size
Boiled and mashed potato - 1 large
Method
Heat oil in a pan temper it with jeera.Add the chopped curry leaves,onion.ginger and green chillies fry till colour changes.Add the grated carrots,salt and turmeric powder saute for a minute.Lastly add the mashed potato and mix well till combined.
Cool and roll it out in small equal size logs,keep it aside.
For Coating
Oil - 1 tsp
Mustard - 1 tsp
Sesame seeds - 1 tsp
Curry leaves few
Kashmiri red chilly powder - 1/2 tsp
Idli Podi Or Chutney podi - 1 tbsp
Method
Heat oil in a pan temper it with mustard,sesame seeds and curry leaves.Switch off the stove add the Idli podi or Chutney podi mix and keep it aside.

images of Stuffed Idli / Potato Stuffed Idli Recipe / Aloo Stuffed Idli
Stuffed Idli
Other ingredients
Idli Batter as needed
Method
Grease some oil inside a stainless steel tumbler pour 1 or 2 ladles of Idli batter,
Place a aloo roll in the center and cover it up with some more batter till the top.
Steam these stuffed Idlis for 8 to 10 minutes or till done.
Cool completely loosen the edges using a knife and carefully unmould the idlis from the tumbler.
Roll these idlis into the tempered Idli podi mixture making sure all sides are well coated.
Carefully cut into circles and serve.

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Monday, April 27, 2020

Rava Puttu Recipe / Sooji Puttu Recipe / Rava Kuzhal Puttu / Semolina Steam Cake

images of Rava Puttu Recipe / Sooji Puttu Recipe / Rava Kuzhal Puttu / Semolina Steam Cake
Rava Puttu
Ingredients
Rava/Sooji/Semolina -1 cup
(roast it till its slightly warm,do not burn them)
Grated coconut-1/2 cup
Salt a pinch
Sugar to your taste
Cardamom powder-1/2 tsp
Water as needed

images of Rava Puttu Recipe / Sooji Puttu Recipe / Rava Kuzhal Puttu / Semolina Steam Cake
Rava Puttu
Method
Mix salt,grated coconut to the roasted rava,sprinkle water little by little till it resembles bread crumbs.Read notes to get perfect puttu.
Boil water in the puttu vessel, add a teaspoon of coconut at the base and then put the rava mixture on top.Do not fill till the top and press, cover and steam for 5 minutes.
Remove from the mould & place it on a plate sprinkle water on top of the puttu,it will start crumbling by itself.Mix the mixture well to make sure its wet.
Now fill the mixture again into the puttu mould cover and steam for another 3 minutes or till puttu is cooked,switch off the stove.
Before serving mix sugar, cardamom powder & serve it hot or enjoy the plain puttu with any curry you wish.

Note:
a) Do not add too much water to the puttu,sprinkle very little water otherwise the mixture will become a lumpy and sticky.The mixture must resemble like bread crumbs.
b) If your mixture looks very dry then pulse it once in the mixi and then steam.
c) Today i added a teaspoon more water so the texture was little different,so be careful while adding water.

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Sunday, April 26, 2020

Bengali Luchi Recipe / Luchi Recipe / Luchai Puri Recipe

images of Bengali Luchi Recipe / Luchi Recipe / Luchai Puri Recipe
Luchi
Ingredients
Maida / All purpose flour - 2 cups
Salt to taste
Sugar-1/8 tsp
Oil - 6 tsps for the dough
Warm water-required amount to knead the dough
Oil to deep fry
images of Bengali Luchi Recipe / Luchi Recipe / Luchai Puri Recipe
Luchi
Method
Take a bowl add the flour,salt & sugar pour warm water little by little & knead it to a dough.The dough should not be too stiff nor too soft (harder than chapathi dough).Cover and rest the dough for 10 minutes.
Make equal sized small ball from the dough.Apply some oil to your working place & roll them out into a semi thick circles.The luchis should not be too thin.
Heat oil in a pan,once its hot slide the luchi from the side into the hot oil.
Now press the luchi slightly with a spoon,this helps them to puff up.turn other side & cook.
Once done remove them on a paper towel to remove excess oil.
Serve it hot with any gravy you like.

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Friday, April 24, 2020

Chikkudukaya Kudumulu / Chikkudu Kaya Kudumulu / Chikkudu Kudumulu / Kudumulu / Avarakkai Kolukattai

images of Chikkudukaya Kudumulu / Chikkudu Kaya Kudumulu / Chikkudu Kudumulu / Kudumulu
Chikkudukaya Kudumulu
Ingredients
Chikkudukaya / Broad beans / Valor lilva - 30
( I used fresh broad beans from my garden,Wash and string the beans,remove the seeds and chop the beans.I got 1/2 cup seeds and 2 cups of chopped beans)
Rice flour - 1 cup
( store bought)
Salt to taste
Chopped coriander leaves - 2 tsp
Chopped spring onions - little more than 1/4 cup
Chopped or crushed green chillies - 3


Method
Pour water in a pan add some salt and the chopped beans and the seeds,cook till they are 1/2 cooked,switch off the stove.
Take a wide bowl add the rice flour,salt,chopped spring onions,green chillies and the cooked beans.Mix it well and slowly add the cooked beans water little by little and form a semi soft dough.Water must be slightly hot,do not add cold water.
Divide into small equal size balls,flatten the balls and shape it into a bowl ( see picture).
Arrange all the kudumulus in a idli plate,place it inside a idli steamer cover and steam for 8 minutes or till cooked.
Serve hot with sesame oil and enjoy!

Note:
a) Boiled broad beans water should be slight hot while mixing into the rice flour.
b) Make a semi soft dough,do not make very tight dough then your kudumulu will turn hard.
c) These kudumulu must be eaten hot,otherwise they will turn hard.
d) You can also eat with any chutney or just with sesame oil.
e) Try to use fresh chikkudukaya if possible for making this recipe.


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Thursday, April 23, 2020

Mor Kali / More Kali / Mor Kuzhu / Mor Koozh / Mor Upma

images of Mor Kali / More Kali / Mor Kuzhu / Mor Koozh / Mor Upma
Mor Kali
Tempering
Sesame oil - 6 tsp
Mustard - 1/2 tsp
Urad dal - 1/2 tsp
Red chillies broken - 3
Mor milagai - 2
Curry leaves few
Hing - 1/4 tsp
Other ingredients
Rice flour - 1/2 cup
( store bought)
Slightly sour curd - 1/4 cup
Water - 2 cup
Salt to taste

Mor Koozh
Method
Take a bowl add the rice flour,curd,water,salt and whisk.
Heat 3 tsp of oil in a heavy kadai temper it with above mentioned ingredients.
Now reduce flame and add the whisked rice flour mixture, mix well and keep stirring till the mixture is cooked,thick and starts to leave the sides of the pan.
Lastly add the remaining 3 tsps of sesame oil mix and pour it immediately into a greased plate.
Cool completely cut into cubes (optional) and enjoy!

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Friday, April 17, 2020

Tomato Dosa / Thakkali Dosa - Dosa Recipes

images of Tomato Dosa / Thakkali Dosa - Dosa Recipes
Tomato Dosa
Ingredients
Sona masoori rice - 1 cup
Poha - 2 tbsp
( use any kind i used thin poha)
Thur dal - 2 tbsp ( optional)
( I added)
Salt to taste
Kashmiri red chilly - 2
Jeera - 1/2 tsp
Ripe large tomato chopped - 1
Oil as needed to cook
Method
Wash and soak rice,thur dal and poha together for 3 to 4 hours.
Take a mixi jar add the rice,thur dal,poha,red chillies and tomato,grind to a semi thick smooth batter.
Transfer into a bowl add needed salt and jeera mix well.Fermentation is not needed for this dosa.
Heat an iron tawa pour a ladle of batter spread into a semi thick circle,pour oil around the dosa.
Once cooked flip the other side and cook till both sides are light brown.
Enjoy with any chutney you like.

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Monday, April 13, 2020

Wheat Appam Recipe / Kerala Style Wheat Aapam Recipe / Appam Recipe / Healthy Wheat Appam

images of Wheat Appam Recipe / Kerala Style Wheat Aapam Recipe / Appam Recipe / Healthy Wheat Appam
Wheat Appam
Ingredients
Wheat flour-3 cups
( I used 1 cup multi grain atta/wheat flour and 2 cups regular atta/wheat flour)
Salt to taste
Sugar-3 tbsp
Yeast-1/2 tsp
Coconut milk-1/2 cup
Egg beaten-1
Warm water-required quantity
Method
Mix wheat flour,yeast,1 tbsp sugar & salt in a bowl.
Slowly add the warm water & make a thick batter without any lumps.
Cover and let it ferment for at least 5 hrs,
Now mix the coconut milk,beaten egg & remaining sugar and mix well till everything is well combined.
Heat an appam pan & grease it,pour a ladle of batter and slowly turn the pan round so that the batter spreads and the middle remains thick.
Cover with a lid and cook on a low heat till the edges turn crisp light brown colour and centre is soft.
When the appam is ready, remove gently.
Serve it with any side dish.

Salna pairs well with Appam

Courtesy: Sangeetha Subbash

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Thursday, April 9, 2020

Instant Rava Kara Paniyaram / Rava Kara Kuzhi Paniyaram / Rava Vegetable Kara Kuzhi Paniyaram / Rava Paniyaram / Rava Kuli Paniyaram

images of Instant Rava Kara Paniyaram / Rava Kara Kuzhi Paniyaram / Rava Vegetable Kara Kuzhi Paniyaram / Rava Paniyaram / Rava Kuli Paniyaram
Rava Kara Paniyaram
Tempering
Oil - 2 tsp
Mustard - 1 tsp
Urad dal - 1/2 tsp
Channa dal - 1/2 tsp
Jeera - 1/4 tsp
Other ingredients
Mixed vegetable of your choice - 1 cup
( i used cabbage,carrot and capsicum)
Chopped onion - 1/4 cup
Chopped green chillies - 1
Chopped or grated  ginger - 1/4 tsp
Chopped coriander and curry leaves - 2 tsp
Red chilly powder - 1/4 tsp
Turmeric powder - 1/4 tsp
Salt to taste
Sooji / Semolina/Rava - 1 & 1/2 cups
Thick curd - 1 cup
Water around 1 & 1/4 cups
( later add more if required as each rava quality is different)
Baking soda/Cooking soda - little less than 1/4 tsp
Oil to cook paniyaram


Method
Take a bowl add rava,salt,curd and water mix well and rest it for 30 minutes.
Heat oil in a kadai temper it next add the onion,chillies,ginger and few curry leave saute for a minute.
Add the vegetables,red chilly powder and turmeric powder saute till everything is fried well.
Switch off the stove add the curry and coriander leaves and cool the mixture.
Add the vegetable mixture to the rava and mix well,if needed add some water to get a thick pouring consistency.Just before making add the cooking soda and give a nice mix.
Heat a paniyaram pan add oil into the holes,pour a ladle of batter into the holes and cook till both sides are light brown.
Serve hot with any chutney you like.


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Sunday, March 29, 2020

Puli Aval / Tamarind Poha / Puli Aval Upma / Easy Breakfast Recipe

images of Puli Aval / Tamarind Poha / Puli Aval Upma / Easy Breakfast Recipe
Puli Aval
Tempering Ingredients
Sesame oil - 3 tsp
Mustard - 1 tsp
Urad dal & Channa dal - each 1 tsp
Peanuts - 2 tsp
Curry leaves few
Red chillies - 1
Slit green chillies - 2
Chopped onion ( optional) - 1 tbsp
Methi powder- a generous pinch
or Methi seeds - 5
Other ingredients
Thick Poha/Aval/Flattened rice - 2 cups
( today i have used thick red poha)
Semi thick tamarind juice - 1 cup
Water - as needed ( around 1/2 cup)
Salt to taste
Turmeric powder - 1/2 tsp
Grated coconut - 1 tbsp ( optional)
Method
Take aval in a bowl add tamarind juice,salt and turmeric powder mix it well.Sprinkle water if needed for the aval to get soften.Keep it covered.
Heat oil in a pan and temper it with above ingredients.
Lower the flame add the aval and gently mix till everything is combined.Lastly add the grated coconut and switch off the stove.
Serve it hot for breakfast or enjoy at tea time!

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Thursday, March 26, 2020

Green Moong Dal Idli / Green Gram Idli / Pasi Payaru Idli

images of Green Moong Dal Idli / Green Gram Idli / Pasi Payaru Idli
Green Moongh Dal Idli
Ingredients
Green moongh dal / Whole green moongh dal - 2 cups
Whole Urad dal with skin - 1 cup
Salt to taste
Method
Wash & soak whole urad dal and whole green moongh dal together overnight
Drain out excess water and grind.Sprinkle water in intervals till you get a nice fluffy thick batter,Transfer to a wide bowl add salt mix everything well.
Cover & leave it to ferment for at least 8 hours.
Beat the batter well before making idli.
Grease idli plates pour some batter into the plate and steam till done.
Best served with any spicy chutney!

Note:
a) If making Idli do not dilute the batter,just beat the batter & steam them in greased idly plates.
b) If making dosa then add some rice flour for binding, dilute the batter to a semi thick batter.
c) This batter will ferment fast so do not grind in huge quantity and store it in fridge as we do for regular Idli/Dosa batter.
d) You can use urad dal without skin in this recipe.
e) Grind the batter in a wet grinder if possible to get a thick fluffy batter.

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Thursday, March 19, 2020

Sabudana Dosa / Sago Dosa / Javvarisi Dosa / Sabakki Dose

images of Sabudana Dosa / Sago Dosa / Javvarisi Dosa / Sabakki Dose
Sago Dosa
Ingredients
Sago / Sabudana - 1/2 cup
( use the white sago and not the nylon sago)
Rice - 1/2 cup
Curd - 1/8 cup
Salt to taste
Green chillies - 1
Ginger - a very small piece
Chopped coriander leaves - 2 tsp
Baking soda - a very small pinch ( optional)
( I did not use )
Method
Wash and soak sago and rice together overnight.
Next day take a mixi jar add the green chillies,ginger,sago and rice grind it to a very smooth batter.Do not add too much water while grinding.
Add salt,curd and coriander leaves to the ground batter and mix it well,add water if needed to get a semi thick pouring consistency.Fermentation is not needed for this dosa.
Heat a iron tawa add a ladle of batter and spread,pour some oil around,once it is cooked flip the dosa and cook till both sides are light brown.
Enjoy this dosa with any spicy chutney.

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Thursday, February 20, 2020

Kollu Idli / Horsegram Idli - South Indian Breakfast Recipes

images of Kollu Idli / Horsegram Idli - South Indian Breakfast Recipes
Kollu Idli / Horse Gram Idli

Ingredients
Kollu / Horsegram - 1 cup
Idli Rice - 1 cup
Urad dal - 1/2 cup
Fenugreek seeds/Methi seeds - 1/4 tsp
Salt to taste
Method
Wash & soak rice and methi in enough water and soak kollu separately for 6 hrs.
Wash & soak urad dal in another bowl for 3 hours.
Kollu takes longer time to soak,so today i soaked everything overnight and ground it in the morning.
Drain out excess water from the urad dal,add it to the grinder & grind for at least 20 minutes.
Sprinkle water in intervals till you get a light & nice fluffy batter.Transfer to a wide bowl.
Same way grind the rice,kollu and methi for at least 20 minutes to a smooth batter.The batter should be little thicker than urad dal batter.
Sometimes i grind kollu first as its little hard to grind,once it break up then i add the rice and grind everything together.
Transfer to the urad dal batter,add salt mix everything well.
Cover & leave it to ferment for at least 8 hours.
Beat the batter well before making idli.
Grease idli plates pour some batter into the plate and steam till done.
Best served with any spicy chutney!

Note:
a) If making Idli do not dilute the batter,just beat the batter & steam them in greased idly plates.
b) If making dosa then dilute the batter to a semi thick batter.
c) This batter will ferment fast so do not grind in huge quantity and store it in fridge as we do for regular Idli/Dosa batter.

With the same above batter i made crispy Kollu Paniyaram / Kollu Kuzhi Paniyaram / Kollu Kuli Paniyaram
images of Kollu Paniyaram / Kollu Kuzhi Paniyaram / Kollu Kuli Paniyaram
Kollu Paniyaram
Ingredients and Method
Heat some oil and temper it with mustard and urad dal.
Add chopped onion,green chillies and curry leaves fry till light brown.Switch off the stove and add grated coconut.Add salt if needed add this into the needed kollu idli batter and mix.
Pour oil into the paniyaram pan add a ladle of the prepared batter into the holes.
In medium high flame cook till both sides are crisp and cooked well inside.
Enjoy with any chutney you like.

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Tuesday, February 11, 2020

Neer Dosa / How to make Neer Dosa / Traditional Mangalorean Neer Dosa Recipe

images of Neer Dosa / How to make Neer Dosa / Traditional Mangalorean Neer Dosa Recipe
Neer Dosa
Ingredients
Sona masoori rice / Raw rice - 1 cup
Salt to taste
Fresh grated coconut - 1 tbsp


images of Neer Dosa / How to make Neer Dosa / Traditional Mangalorean Neer Dosa Recipe
Neer Dosa
Method
Wash rice 2 times,pour fresh water and soak it for 4 hours.I soaked it overnight as i was making it in the morning for breakfast.
Add the soaked rice and coconut in a blender pour water and grind it to a fine smooth batter.
Add salt and water as needed to dilute.The batter must look like a thin rawa dosa consistency.
Heat a iron tawa, grease it slightly pour the batter and swirl to spread the batter.Cover it with a lid and cook.Fold and remove,do not stack the dosas as they will stick together.
Enjoy these hot dosas with chutney or any side dish you like.

Note:
a) Always use an iron tawa and must be hot each time you pour the batter.
b) Make sure your batter is very thin for best result.
c) Cook only one side do not flip like the regular dosa.
d) Pour the batter like you make the rawa dosa from outer to inside,these will not have a perfect round shaped dosa.
e) Some add a teaspoon of onion while grinding the batter for extra taste.
f) Fermentation is not needed for this dosa.
g) Each time mix the batter and pour the dosa,the rice particles tend to settle at the bottom.


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Wednesday, January 29, 2020

Sprouts Poha / Moong Sprouts Poha Recipe / Flattened Rice With Green Gram Sprouts / Easy Breakfast Recipes

images of Sprouts Poha / Moong Sprouts Poha Recipe / Flattened Rice With Green Gram Sprouts / Easy Breakfast Recipes
Sprouts Poha
Ingredients
Poha / Flattened rice - 2 cups
( use semi thick variety)
Sugar - 1/8 tsp ( optional)
Salt to taste
Turmeric powder - 1/2 tsp
Red chilly powder - 1/2 tsp
Hing - a generous pinch
Chopped onion - a handful
Chopped tomato - 1 small
Chopped Curry and coriander leaves
Chopped ginger - 1/8 tsp
Lemon juice - 3 tsp
Green gram sprouts - 1/2 cup
Tempering
Oil - 5 tsp
Mustard - 1 tsp
Urad dal and Channa dal - each 1 tsp
Jeera - 1/2 tsp


Method
Sprinkle some water on poha mix well and keep it for 2 to 3 minutes.
Heat oil in a pan add mustard,channa dal ,urad dal and jeera fry till they crack.
Add onion,ginger and curry leaves fry till onions are light brown.
Add tomato and mix for a minute.Add salt,turmeric powder,red chilly powder and hing give a mix and add the green gram sprouts.Mix till everything is combined.
Add the poha and toss them well,if the poha is dry sprinkle some water and toss again.
Lastly add the sugar,lemon juice and coriander leaves,mix well and switch off the stove.
Serve hot as a breakfast or at tea time.

Note:
a) Green chillies can be added instead of red chilly powder.
b) You can add peanuts or cashew nuts to the tempering.
c) Do not add thin poha they will get mushy when you sprinkle water.Try to use thick or semi thick variety.
d) You can also add vegetables to make it more interesting.


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Thursday, December 12, 2019

Rava Dosa / Onion Rava Dosa / Instant Rava Dosa / Crispy Rava Dosa / Rava Roast


images of Rava Dosa / Onion Rava Dosa / Instant Rava Dosa / Crispy Rava Dosa
Rava Dosa
Ingredients
Rava / Semolina - 1/2 cup
( do not roast the rava)
Rice flour - 1/2 cup
Maida / All purpose flour -1/4 cup
Sour curd-1tbsp ( optional)
Salt to taste
Crushed pepper - 1 tsp
Cumin seeds/Jeera - 1 & 1/2 tsp
Chopped onion - a handful
Chopped green chillies - 1
Chopped ginger - 1/8 tsp
Chopped curry and coriander leaves - 1 tsp each
Water - as needed ( about 3 cups)
Oil as needed to cook the dosa

images of Rava Dosa / Onion Rava Dosa / Instant Rava Dosa / Crispy Rava Dosa / Rava Roast
Rava Dosa
Method
Take a bowl add all the above ingredients.
Pour water and make a thin/pouring/buttermilk consistency,make sure there are no lumps.Rest the batter for 10 minutes.
Heat an iron dosa tawa and grease it with some oil,take a ladle of batter and drizzle or splash all around the tawa.do not fill up the gaps and don't pour it like the normal dosa ( see picture).The dosa should give you a lace / netted effect.
Pour some oil in between and around the dosa,in medium high flame cook till crisp and light golden brown.Do not flip the otherwise.
Enjoy these hot dosa with chutney or Idli Podi.

Note:
a) You can also make this dosa plain without adding onion.
b) Each time mix the batter well before pouring on the tawa because the rava will settle at the bottom.After some batches batter will become thick so dilute it again.
c) Batter must be like a thin buttermilk / pouring consistency.
d) Flipping the dosa and cooking the other side is optional.
e) For this dosa iron tawa is the best.



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Monday, December 9, 2019

Puli Pongal / Tamarind Pongal / Tangy Pongal

images of Puli Pongal / Tamarind Pongal / Tangy Pongal
Puli Pongal
Tempering
Sesame oil - 3 tsp
Mustard - 1/2 tsp
Urad dal - 1 tsp
Channa dal - 1 tsp
Red chillies - 2
Mor milagai - 4 small variety
Slit green chillies - 2
Pea nuts - 1 tbsp
Hing - 1/4 tsp
Curry leaves few
Other ingredients
Raw rice - 1 cup
( put it in a mixi jar and dry grind to a rava consistency or wash the rice once then put it in a strainer and leave it for 10 minutes and then dry grind to a rava /coarse consistency)
Salt to taste
Turmeric powder - 1/2 tsp
Tamarind - a small gooseberry size
( soak it in hot water,strain and remove the pulp)
Water 3 & 1/2 cups
( pour this water into the tamarind pulp and keep it aside)
Sesame oil - 1 tsp
(pour it on top of the cooked pongal)
Curry leaves and peanuts few for garnish


Method
Heat oil in a pressure cooker temper it with above ingredients.
Pour the tamarind juice and water mixed together,add salt.
Add the broken rice/rava and mix.Close with a lid and pressure cook till done.
Cool and open the lid add 1 tsp of sesame oil and mix.
Garnish with curry leaves and fried peanuts.
Best served with papad and raita.


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