Wheat Rava Upma Recipe / Godhumai Rava Upma Recipe / Cracked Wheat Upma Recipe / Broken Wheat Upma Recipe

Wheat Rava Upma

Ingredients
Godhumai rava / Wheat rava-1 and 1/2 cups
Water -3 & 1/2 cups
Salt to taste
Chopped onion-1
Green chillies-3
Curry leaves-little
Ginger chopped -1tsp
Chopped tomato - 1 small
Tempering
Mustard-1tsp
Red chillies-2
Urad dal-1tsp
Channa dal-1tsp
Oil-1tbsp

Method
Heat oil in a pan and temper it with above ingredients.
Add onion,salt,green chillies ginger & curry leaves,saute till onions are light brown in colour,add tomato and saute.
Now add the wheat rava & in low flame fry till light brown.
Pour boiling water into the rava,cover it with a lid and in medium low flame cook till done.
Serve hot with curd or pickle.

Note : 
If you like you can add vegetables to make this upma/upuma more colourful & healthy.
A teaspoon of of coconut oil can be added at the end for extra taste.


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Ammini Kozhukattai / Kolukattai Recipe /Steamed Rice Balls / Mani Kozhukattai Recipe / Ammini Kozhukattai Recipe

Step by step method/picture to make kozhukattai/kolukattai/steamed rice balls.

Ammini Kozhukattai

Ingredients for the dough
Rice flour -1 cup
Boiling water-1 cup
(As it was store bought flour i used only 3/4 cup)
Salt-less than 1/2tsp
Oil-2tsp
Tempering
Oil-1tsp
Mustard,Uraddhal,Channa dhal,Jeera -each-1/4tsp
Hing-a pinch
Chopped green chillies-1
Red chillies-1
Grated coconut-2tsp
(I used dessicated coconut)

Method
Keep rice flour in a wide bowl.
Boil water with salt & oil.Pour this into the flour & mix it well to form a soft dough,make sure the dough is not sticky.
Cover it & keep it for 5 minutes.Before steaming them knead the dough well to make sure there are no lumps..
Add the steamed balls,gently mix it & serve them warm.
Grease your palm with oil & roll the dough into small balls.
Steam these ball for 5 to 7 minutes or till done.
Heat oil in a pan & temper it with above ingredients

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Aapam (Kerala Style) / Kerala Style Appam / Appam With Yeast

Kerala Style Appam

Ingredients
Long grain rice -2 cups
Rice flakes/Aval/Poha-1/2 cup
Methi seeds-1/2tsp
Cooked rice-1/4 cup
Coconut milk-1 cup
Salt to taste
Dry yeast-1tsp
Luke warm water-1/4 cup
Sugar-1tsp
Method
Soak rice,poha,cooked rice,methi seeds in water for 3 hrs. Now grind it with coconut milk & water to a smooth semi thick batter.Soak yeast & sugar in luke warm water.Pour it in the batter & mix,let it ferment for couple of hours. Before making Aapam mix in the salt. Heat a non-stick or iron pan which is shallow. Take a ladle of the batter and pour the batter gently into the pan. Gently swirl the pan around so that a thin layer of batter covers the sides and thick layer collects at the bottom. Cover and cook for 1 minute till the edges become golden crisp and center is soft. It is only required to cook on one side of the appam.remove & serve it with any spicy gravy you wish.

Courtesy:recipes24x7

Appam  Recipe HERE

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Stuffed Cheese Poori

Stuffing
Grated cheese-1/4 cup
Chopped coriander leaves-1tbsp
Salt & Pepper to taste
(Mix it all in a bowl)
Dough
Whole wheat flour-1 cup
Salt to taste
Red chillies powder-a pinch
Water to knead the dough
Other ingredients
Oil-to deep fry
Method
Make a soft tight dough with the above ingredients.Roll out the dough to a thin big circle.By using cutters cut to desired shapes.Keep a teaspoon of the filling inside.Close it with another poori on top.Seal it well so that the filling doesn't come out.Heat oil in a kadai & deep fry these poories till light golden brown & crisp on both sides.Serve it hot.

Brown Rice Vermicelli Upuma /Brown Rice Semiya Upma / Semiya Upma - South Indian Breakfast Recipe

Brown Rice Semiya Upma

Ingredients to temper
Oil-4tsp
Mustard,Urad dhal,Channa dhal-each 1tsp
Jeera/cumin-1/4tsp
Red chillies-4
Peanuts-a handful
Curry leaves-little
Chopped onion-1/2
Chopped tomato-1
Salt to taste
Other ingredients
Brown rice vermicelli-300gms packet
(cook it according to the direction on the pack)
Coriander leaves for garnish
Method
Heat oil in a pan and temper it with above ingredients.
Fry the onion & tomato till light brown.Reduce the heat & add the vermicelli & salt.Toss it well ,garnish it with coriander leaves.
If you wish you can also squeeze some lime juice after switching off the flame.
Mix & serve it hot with pickle or chutney.

Click HERE for Semiya Vegetable Upma

Semiya Vegetable Upma

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Thoor Dhal Kuzhi Paniyaram

Ingredients
Idly rice-2 cups
Thoor dhal-3/4 cup
Urad dhal-1/4 cup
Salt to taste
Oil-to cook the paniyarams
Method
Soak rice & dhals separately for 2 hours.Grind the dhals till fluffy & keep it aside.Grind the rice to fine rawa consistency.Mix everything together,add salt & let it ferment overnight.Heat a paniyaram pan,pour 1tsp of oil in the holes.Pour a ladle of the batter in the wholes & cook it till crisp on both sides.Serve it with any chutney or idly milagai podi.
Note:You can even make Idlys out of this batter(Courtesy: Mrs.Mallika Badrinath)

Soft Idly

Ingredients
Long grain rice-2 cups
Sona masoori rice-2 cups
Cooked rice-3/4 cup
Uraddhal-1 cup
Methi seeds/fenugreek seeds-1/2tsp
Salt to taste
Method
Soak dhal separately & methi ,rice & cooked rice separately for 4 hrs.Then grind both separately to a smooth batter.Add salt mix both batters together & leave it to ferment overnight.Next day mix it well ,grease idly plates.Pour some batter & steam it till done.Serve it with any side dish you prefer.

Tricolour Oothapams

Ingredients
Idly batter -required amount
Carrot puree
Coriander puree
Oil-required amount
Method
Divide the idly batter into two parts.Mix carrot puree to one part & coriander puree to another.Pour very little water & dilute it to dosa batter consistency.Heat a tawa pour a ladle,spread the batter to a semi thick circle.Pour oil around it,cover & cook it.Cook it only one side till done.Your tricolour oothapams are ready.
Note:You can also add red chilly powder to carrot & green chillies to coriander while grinding.

Whole Masoor Dhal Dosa

Ingredients
Long grain rice-3 cups
Whole masoor dhal-3/4 cup
(soaked overnight)
Uraddhal-1 cup
Poha/Aval-1/4 cup
Methi /fenugreek seeds-1tsp
Salt to taste
Method
Soak all above ingredients together for 4 hrs.Then grind it to a smooth batter,add salt & ferment it overnight.Heat an iron griddle,pour a ladle of batter.Spread it evenly to a thin circle.Pour oil around the dosa,cook it till crisp.Serve it with any chutney.

Masala Vegetable Kichadi / Rava Vegetable Kichadi Recipe

Rava Vegetable Kichadi

Ingredients
Rava(Semolina)-1 cup
Semiya(vermicelli)-3/4 cup
Mixed vegetables-1cup
(carrot,beans,peas,corn,potato)
Onion chopped-1
Slit green chillies-3
Curry & Coriander leaves-little
Mint leaves-5
Ginger chopped-1/4''
Garlic sliced-4
Tomato Chopped-1
Turmeric powder-1/2tsp
Salt to taste
Ghee-2tsp
Water-3 & 1/2cups
Tempering
Fennel seeds-1/2tsp
Cinnamon
Cloves-1
Cardamom-1
Bay leaf-1
Mustard-1/4tsp
Jeera/cumin-1/4tsp
Urad Dal-1/4tsp
Channa Dal-1/4tsp
Oil-4tsp
Method
Heat oil in a pan & temper it with above ingredients.
Add onion,green chillies,ginger,garlic,vegetables,tomato,mint,salt & turmeric powder,fry till light brown.
Now add rava & semiya fry till its slightly roasted.
Reduce flame & pour boiling water mix it well.Close with a lid & cook it in low heat till cooked.
Pour ghee & mix well,garnish with curry & coriander leaves & serve hot.
Notes:
Coconut milk can also be added it gives extra taste to your dish.
Rava & semiya should be fried well otherwise your dish will be sticky.

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Chettinadu Vellai Paniyaram

Ingredients
Rice-1 cup
(I used basmati rice)
Urad dhal-1/8 cup
(the measurement says 1/4 cup)
Salt to taste
Milk-1/4 cup
Cooking soda- a generous pinch
Soaked channa dhal-3tbsp
Chopped ginger,onion,green chillies,curry leaves-little
Method
Soak rice & dhal together for 2 hrs.Grind it with salt,water & milk to a semi thick batter.Add all the chopped ingredients & soaked channal dhal to the batter & mix it well.Add cooking soda just before pouring the batter in the panniyaram pan.Pour 1tsp. of oil in each hole of the pan,pour a ladle of batter in it.Cook it till light brown & crisp on all sides.Serve it with any chutney you like.
Courtest:Rakskitchen

Lemon Sago

Ingredients
Sago/Sabudana-1 cup
(Sprinkle some water in intervals & keep it for the sago to get soft)
Salt to taste
Chopped onion-3tsp
Chopped green chillies-2
Chopped potato-1
Lemon-1/2
Turmeric powder-1/2tsp
Tempering
Oil-3tsp
Mustard-1/2tsp
Urad dhal,Channa dhal & Jeera-each-1/4tsp
Peanuts-a hand ful
Curry leaves-little
Method
Heat oil in a pan temper it.Fry onion ,green chillies & potatoes till cooked.Add the salt ,turmeric powder & sago,saute it tell.Switch off the gas & add the lime juice.Serve it hot.

Batura (Version 2)

Ingredients
Maida-2 cups
Salt-1/2 tsp
Cooking soda-3 pinch
Curd-1/2 cup
Milk-1/4 cup (I used fat free milk)
Oil-1 & 1/2 tbsp
Oil-to deep fry
Method
 Mix maida,salt,cooking soda & oil in a bowl.Slowly add curd & milk & knead to a soft dough.Keep it covered for 2 to 3 hours.Take a small ball roll it out into thick poori.Deep fry it both sides in hot oil till light brown.Serve it with any side dish you desire.
Courtesy:Mrs.Mallika Badrinath with a slight change.

Sponge Dosa

Ingredients

Idly rice-2 cups

Rice flakes(poha,aval)-1/4 cup

Buttermilk-3 to 4 cups

Salt to taste(i used 2tsp)

Cooking soda-1/4tsp

Oil-to make dosa

Method

Soak rice & aval separately in buttermilk for 10 to 12 hrs.Next day grind it with salt to a smooth batter.Mix cooking soda just before making the dosa.Heat a tawa,smear little oil & pour a ladle of batter & slightly spread it.Close lid & cook it only one side like oothapams on medium flame.Serve it with any chutney.

Courtesy:Mrs.Mallika Badrinath

Quinoa Dosa

Ingredients
Quinoa Idly batter
water to dilute
Oil to make dosa
Method
Dilute the batter to semi thick consistency.Heat a tawa smear oil on it.Add a ladle of batter,spread it to thin circle.Add oil around it & cook it till done.Serve it with any chutney of your choice.

Vellai Paniyaram Recipe /Chettinad Special Vellai Paniyaram Recipe

Vellai Paniyaram

Ingredients
Long grain rice-1/2cup
Urad dhal-1tbsp
Salt to taste
Sugar a pinch
Milk-1/8cup
Cooking soda-a pinch(optional)
Oil-to shallow fry
Method
Soak rice & dhal together for 2 hrs.Grind it with salt,sugar & milk to a fine smooth batter.
Add cooking soda & enough water to make a semi thick pouring consistency.
Heat oil in a kadai while hot pour a ladle of batter in the middle.Spoon the hot oil over the paniyaram until it floats on top.
Flip and allow it to cook for one minute,remove at once,drain on kitchen paper.
Enjoy it with spicy milagai chutney.

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Sweet Potato Kara Paniyaram

Ingredients

Idly batter-2 cups

Cooked & mashed sweet potato-1/2 cup

Chopped onion-1tbsp

Chopped coriander leaves-little

Jeera-1/2 tsp

Chilly powder-1/4tsp

Salt to taste

Oil-to fry paniyaram

Method

Mix all above ingredients together.Heat a paniyaram pan pour 1/2 tsp of oil in each hole.Pour a ladle of the batter in it.Cook it in low flame till brown on both sides.Serve it with any spicy chutney.

5 Dhal Adai

Ingredients

Idly rice-1 cup

Pinto beans-1/3 cup

Whole green moongh dhal-1/3 cup

White channa/chole-1/3 cup

American lentils-1/3 cup

Moth beans-1/3 cup

Red chillies-5

Ginger-a small piece

Chopped curry leaves-little

Chopped onions-3tsp

Hing-a pinch

Salt to taste

Grated carrot-1/2 cup

Oil -to make adai

Method

Soak all the dhals together overnight & rice for 3 hrs separately.Grind both with ginger,onion,salt & hing to a semi coarse thick batter.Mix chopped curry leaves & carrot.Make adai as usual.Cook it till crisp & brown on both sides.Serve it hot with any chutney or Idly podi.

Note:You can dilute the batter & even make it like dosa.You can use any other dhal of your choice to replace the above.

Mushroom Idiyappam

Ingredients
Homemade or Ready made cooked Idiyappam-2 cups
(I used homemade)
Salt to taste
Chilly powder-1/2tsp
Turmeric powder-little
Garam masala-1/8tsp

Chopped mushroom-1 cup

Peas-1/4 cup
Sliced onion-1/4
Chopped tomato-1

Sliced green chillies-2

Ginger & Garlic paste-1/2tsp

Curry & coriander leaves-little

Fried cashew nut-10
Tempering
Oil-2tsp

Cloves-2,cinnamon-a small bit,fennel seed powder-1/2tsp,cardamom-1,bay leaf-1

Method

Heat oil in a pan temper it.Fry onion,chillies,peas,mushroom,ginger & garlic paste till light brown.Add the dry masala powders & fry for a minute.Put the cooked Idiyappam & toss it well.Garnish it with cashew nut,curry & coriander leaves.Serve it hot.

Kollu Dosa Recipe / Horse Gram Dosa Recipe

Kollu Dosa

Ingredients
Kollu-1/2 cup
(soaked overnight)
Idly rice-1 cup
(soaked for 3 hrs)
Red chillies-3
Ginger-a small piece
Hing-little
Curry leaves-6
Salt to taste
Oil-to make dosa
Method
Grind every thing together to a semi smooth batter.Batter should be semi thin consistency
Fermentation is not required.
Heat a tawa pour a ladle of batter at the center,spread the batter.Drizzle oil around the dosa.
In medium heat cook both sides till done.
Serve them hot with any chutney you like.

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