Ven Pongal Recipe / Khara Pongal Recipe / Kara Pongal / Milagu Pongal Recipe / Ghee Pongal Recipe

Step by step method /picture to make ven pongal/kara pongal /milagu pongal.

Ven Pongal

Ingredients

Sona masoori rice-1 cup
Yellow moongh dal -1/4 cup
Salt to taste
Grated ginger-1tsp
Turmeric powder-a pinch (optional)
Water- 5 cups

Tempering

Ghee-5 tsp
Oil-1tsp
Jeera/cumin seeds-1tsp
Whole pepper-1/2tsp
Cashew nuts-1tbsp
Curry leaves-few

Ven Pongal

Method

Dry roast moongh dal till nice aroma comes out, do not burn them or fry till colour changes to brown.
Add the washed rice,salt,water,turmeric powder & grated ginger. Pressure cook till its mushy.
Heat oil & ghee in a pan & temper it with above ingredients.
Pour this tempering into the cooked rice/dal mixture, mix well & serve them hot with chutney,sambar or brinjal gothsu.
Note: 

a) Water measurement varies depending upon the variety of rice. If the pongal is a bit tight then add some boiling water and mix.
b) Roasting of dal is optional, roasting gives a nice flavor to your dish.
c) If serving kids then you can add crushed pepper instead of whole pepper.
d) While pressure cooking the rice you can add a teaspoon of tempering & remaining you can mix once rice is cooked ,this gives a nice flavor .
e) Lastly adding a teaspoon of freshly grated ginger gives a nice smell to your pongal.
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Brown Rice Dosa Recipe / Crispy Brown Rice Dosa Recipe

Brown Rice Dosa

Ingredients
Brown rice-3 cups
Urad dal-1 cup
Channa dhal, moongh dal,Thur dhal- Each-1/3 cup
Poha/beaten rice-1 cup
Methi / fenugreek seeds-1tsp
Salt to taste
Oil-to make dosa.
Method
Wash & soak rice,dals & methi together for 6 hours & soak poha separately for an hour.
Grind everything to a smooth semi thick batter.
Add salt to the batter mix & leave it to ferment for 8 hours.Next day mix it well,if your batter is very thick add some water & dilute.
Heat a tawa pour a ladle of batter,spread it to a thin circle.Pour oil around the dosa,cook till crisp & light brown on all sides.
Do not flip the other side,your crispy dosa is ready to serve with any chutney you like.

Courtesy:thechefandherkitchen....

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Green Peas Dosa / How to make Green Peas Dosa / Moongh Dal & Green Peas Dosa Recipe

Green Peas Dosa

Ingredients ground to a semi smooth batter
Soaked yellow moongh dal-1 cup
(Soak dal at least for an hour)
Frozen green peas-1 cup
(If using dry peas then soak it overnight)
Salt to taste
Green chillies-1
Ginger -a very small piece
(Grind above ingredients together to a semi smooth batter.Make sure your batter is thick.)
Other ingredients
Chopped onions-1tbsp
Jeera/cumin-1tsp
Chopped coriander leaves-1tsp
Oil-to make dosa
Method
Pour batter into a container.Add the onion,jeera & coriander leaves.
Mix well, heat a iron tawa/griddle grease it with little oil.
Now pour a ladle of batter in the middle of the tawa.
Spread the batter evenly in a circular motion.Pour oil around the dosa.
In medium flame cook till both sides are slightly brown & cooked.
Remove from pan & serve with any chutney you prefer.
Note:
a) Add 1 tsp of besan or rice flour to your batter if it becomes watery.

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Chole Bhature Recipe / Channa Bhature Recipe/ Bhatura Recipe / Punjabi Style Chole Bhature / Punjabi Bhature Recipe

Channa Bhatura

Bhatura/Batura
----------------------
Ingredients for the dough
Maida/All purpose flour-2 cups
Sooji/White rawa-1/4 cup
Salt-1/2tsp
Sugar-1tsp
Baking powder-1/4tsp
Thick butter milk-1 cup or little more
Method
Mix all above ingredients in a bowl.
Add the butter milk & make a semi thick dough (like poori dough).
Cover & rest it for at least 2 hours.Take small lime size ball,dust it with flour & roll it to a semi thick disc/circle.
Heat oil in a pan & deep fry in medium high flame till its light brown on both sides.
Place the bhatura on a kitchen towel to absorb the excess oil.Serve it hot with Chole/Channa masala.

Chole/Channa Masala
------------------------------
Ingredients dry roasted & powdered
Jeera/Cumin-1tsp
Kastoori methi-1tsp
Coriander powder-1tsp
Nutmeg-less than 1/8tsp
Ingredients ground to a coarse paste
Onion-1/4
Tomato-2
Ginger & Garlic paste-1tsp
Turmeric powder-1/8tsp
Red chillies-1/2tsp
Other ingredients
Channa/Garbanzo/Chickpea-1 cup
(soaked overnight in water)
Slit green chillies-2
Salt to taste
Chopped coriander leaves-2tsp
Amchur powder/dry mango powder-1tsp
Tempering
Oil-3tsp
Jeera/cumin-1/4tsp

Channa Bhatura

Method
Heat oil in a pan & temper it.
Add the onion,tomato,ginger & garlic paste & fry till oil separates the pan.
Add the green chillies,salt,dry roasted & powdered masala,amchur powder fry for a minute & add the soaked channa.
Pour 2 & 1/2 cups of water & cook it till done.
Garnish it with chopped onions & coriander leaves just before serving.

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Besan Ki Poori / Besan Poori / Besan Puri / Chickpea Flour Bread

Besan Poori

Ingredients for the dough
Whole wheat flour-1 cup
Salt to taste
Water -required amount to form a dough
(make a soft dough with the above ingredients)
Stuffing ingredients
Besan/Chickpeas flour-6tsp
(slightly dry roasted till raw smell disappears,this step is optional)
Fennel seeds-1tsp
Jeera/cumin-1/2tsp
Ajwain-1/4tsp
Hing a pinch
Turmeric powder-1/4tsp
Red chilly powder-1/2tsp
Salt to taste
Oil-2tsp
(mix all above ingredients together in a bowl,make sure its evenly mixed & there are no lumps)
Other ingredients
Oil to deep fry
Method
Divide the dough into small balls.flatten it & keep 1tsp.of the filling ingredients in the middle.
Close it well & roll it into a semi thick disc.Make sure the filling does not come out.
Heat oil in a pan & deep fry in medium high flame till light brown on all sides.
Serve it hot with any side dish you want.

Source:Read it in a website

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Toor Dal Idli / Toor Dal Idly / Toor Dhal Idlis Recipe / Pigeon Pea Steamed Rice Cakes Recipe

Ingredients

Idli / Idly rice-2 cups
Toor dal/Thoor/Thur dhal / Pigeon pea-3/4 cup
Urad dhal-1/4 cup
Salt to taste
Method
Soak rice & dhals separately for 2 hours.Grind the dhal till fluffy & keep it aside.Grind the rice to a fine rava consistency.Mix both the batters together,add salt & let it ferment overnight.Next day mix it well, grease your idli plates.Pour a ladle of the batter into the plates,steam it for 7 to 8 minutes or till done.Serve it with any chutney of your choice or idli podi / gun powder.

Courtesy:Mrs.Mallika Badrinath

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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