Dabeli Bread Coins / Dabeli Topping On Fried Bread Bites / Dabeli Bites / Dabeli Bread Bites

Dabeli Bread Bites

Ingredients

White bread slices - 6

( cut into bite size circles)

Oil to shallow fry - as needed

All other ingredients are same as Dabeli  recipe . Click HERE for the recipe

Dabeli Bread Coins

Method

Shallow fry the bread till crisp and golden brown.

Arrange all the bread slices on a plate,spread the red garlic chutney then top it with potato mixture.

Garnish with chopped onion,coriander leaves, sev, pomegranate seeds and desicated coconut.

Serve immediately!

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Stuffed Zucchini Boats / Zucchini Boats Recipe / Easy Baked Stuffed Zucchini Boats

Stuffed Zucchini Boats

Stuffing ingredients

Ground chicken - 1 cup

Marinara sauce - 1/4 cup

Salt and Pepper powder to taste

Italian seasoning - 1/4 tsp

Chopped fresh parsley - 2 tbsp

Chilly flakes - 1 tbsp

Chopped onion - a handful

Garlic salt - as needed

Zucchini flesh chopped

Olive oil - 3 tsp

Other ingredients

Zucchini - 1 large

( trim the edges and cut into half and scoop out the flesh,use the flesh for filling)

Mozzarella cheese - as needed

Baby potatoes - 4 and garlic -2

( I cut them and roasted along with zucchini boats) - Optional

Baked Stuffed Zucchini Boats

Method

Heat oil in a pan and fry onion, parsley and zucchini flesh till color changes. Add the ground chicken, seasoning and fry in high flame for couple minutes.

Lower the flame and add the marinara sauce, cook till the mixture thickens.switch off the stove and mix in the parsley leaves,

Grease a baking dish and arrange the zucchini boats and potatoes and garlic on the sides

Take the cooked chicken mixture and fill it inside the zucchini boats.

Sprinkle cheese and parsley on top and bake at 400 deg.F for 25 minutes or till cooked.

Serve hot!

Note:

Use your imagination to create interesting fillings

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Semiya Ven Pongal / Vermicelli Pongal Ven Pongal / Semiya Khaara Pongal / Vermicille Pongal

Semiya Pongal

Ingredients
Roasted Semiya/Vermicille -1 cup
Yellow moongh dhal - 1/4 cup
Turmeric powder - 1/ 2tsp
Salt to taste
Water - 4 cups
Crushed pepper-1/2 tsp
Crushed jeera-1/2 tsp
Curry leaves-little
Cashew nut -1tbsp

Grated ginger - 1/2 tsp

Chopped green chillies - 2

Ghee-1tbsp

Oil - 2 tsp

Vermicelli Pongal

Method

Add moongh dal to a pressure cooker and dry roast till nice aroma comes out. 

Add 2 cups of water and turmeric powder,pressure cook till its 3/4 th cooked.
Dry roast semiya till slightly colour changes. Do not over fry and burn them.

Heat ghee and oil in a pan and temper it with green chillies,ginger,crushed pepper,jeera,curry leaves and cashew nuts.Add the cooked dal and add remaining water and give a boil.

Reduce the flame and add the dry roasted semiya,cover and cook till done.
Switch off the stove add a teaspoon of ghee, mix and serve hot with any chutney you like.

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Milagai Vadai Recipe / Dharmapuri Special Milagai Vadai / Milagai Vada Recipe

Milagai Vadai

Ingredients

Sona masoori rice - 1/2 cup

(Do not used Idli rice)

Thur dal - 1/2 cup

Salt to taste

Dry red chillies - 5

( I used Kashmiri chilies -2 and regular chilies -3)

Fennel seeds - 1/2 tsp

Cloves - 2

Cinnamon stick - a small piece

Garlic - 3

Ginger - a small piece

Diced onion - a handful

( Usually small onions are used)

Chopped curry and coriander leaves - 1 tbsp

Oil to shallow fry as needed.

Dharmapuri Milagai Vadai

Method

Wash rice and dal and soak it in clean water along with dry red chillies for just 10 minutes. 

Do not soak more than 10 minutes then your vadas will not turn out crisp.

Take a mixi jar add fennel seeds,cloves,cinnamon,ginger,garlic and pluse once then add the drained rice,dal,red chillies,onions and grind it to a semi coarse batter. While grinding add water in intervals.

Transfer to a bowl add salt, chopped curry and coriander leaves, mix well.

The batter should be a semi thick pouring consistency. Do not add too much water and dilute.

Heat oil in a pan when hot drop a ladle of batter in the center and shallow fry till brown on all sides.

Remove from oil and serve hot with coconut chutney.

Milagai Adai

Note:

a) This batter can be made even like Adai.

b) Use only raw rice for this recipe. Soaking time is important otherwise the vadas will not turn crisp.

c) To not add more water to the batter, they should be a semi thick pouring consistency batter.

d) Do not add more spices as they will dominate the dish.

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Kambu Dosai / Bajra Dosa / Kambhu Dosa / Pearl Millet Dosa - Millet Recipes

Kambu Dosa

Ingredients
Kambu / Bajra / Pearl Millet - 1 cup
Idli rice - 1/2 cup
Whole urad dal with skin - 1/4 cup
Methi - 1/2 tsp
Salt to taste
Oil to make dosa
Method
Wash and soak bajra,rice,methi and urad dal together overnight.
Next day grind all together to a semi thick smooth batter.
Add salt mix and leave it to ferment for 8 hours.
Your batter is ready for use,heat a dosa pan when hot pour a ladle of batter and spread it.
Pour few drops of oil around the dosa once brown on one side flip the other side to cook.
Remove it on a plate and serve with any chutney you like.

For more Millet recipes click HERE

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Wheat Rava Pongal / Godhumai Rava Pongal / Samba Rava Pongal

Wheat Rava Pongal

Tempering ingredients
Oil - 2 tsp
Ghee - 2 tbsp
Crushed whole black pepper - 1 tsp
Jeera - 3/4 tsp
Cashew nuts - 8
Grated ginger - 1 tsp
Curry leaves few
Other ingredients
Wheat Rava / Godhumai Rava - 1 cup
Yellow moongh dal - 1/2 cup
Water - 5 cups
Salt to taste

Godhumai Rava Pongal

Method
Add moongh dal to a pressure cooker and dry roast till nice aroma comes out.
Add the wheat rava and saute till its just hot.
Pour water add salt and pressure cook till soft.
Heat ghee/oil in a pan and temper it with above ingredients.
Pour the tempering into the pongal mix and serve hot with any chutney you like.

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Chettinad Rangoon Puttu / Rangoon Puttu Recipe / Rava Puttu with Jaggery

Rangoon Puttu

Ingredients

Rava/Sooji/Semolina - 1/4 cup
Water - 3/4 cup
Jaggery- 1/4 cup

( reduce if you don't want too sweet)
Ghee - 1 tbsp ( heaped)

Oil - 2 tsp
Cashew nuts - 10
Cardamom powder - 1/8 tsp
Grated coconut - 2 tbsp

Rava Puttu with Jaggery

Method

Fry cashew nuts in 1 tsp ghee till light brown & keep it aside.
In the same pan add the remaining ghee and oil add the rava and grated coconut fry it in medium low flame till colour changes & nice aroma comes.

Switch off the flame & keep it aside.
Dissolve jaggery in water filter if there are any impurities and bring it to a boil.

Pour the hot jaggery syrup into the fried rava coconut mixture, mix well to make sure there are no lumps.
Switch on the flame,cover with a lid & in very low flame cook till water has evaporated & cooked.
Now add the fried nuts and cardamom powder,mix it well till everything is well combined.
Switch off the stove & serve them warm.
Note:
a) Fry rava well otherwise your puttu will be sticky.
b)Add jaggery according to the sweetness you want.

Inspired by Revathy Shanmugam

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Pita Bread Recipe / Homemade Pita Bread / Easy Pita Bread Recipe

Pita Bread

Ingredients

All purpose flour / Maida- 1 cup

Wheat flour - 1 cup

Salt - 1 tsp

Olive oil - 2 tbsp

Warm water - 1 cup + 1 tbsp

Sugar - 1 tbsp

Dry yeast - 1/2 tsp heaped

( all ways use good quality yeast to get the best result)

Method

Add yeast and sugar to 1 cup of warm water mix cover and rest to activate in a warm place ( till foamy).

Take a wide bowl add both the flours,oil,salt and the activated yeast mixture,gently mix with a wooden spoon.Add 1 tbsp of water if needed and using your hand knead the dough for 5 minutes till soft.

Grease a bowl with oil and place the dough,cover the dough and rest to rise for 3 hours at a warm place.

Divide the dough into equal size balls.Roll out each ball into a semi thick disc.

Cover with a wet cloth and rest for another 30 minute.

Heat a tawa when hot place the roll disc and cook on both sides till light brown and puffs up.While cooking gently press with a cloth for the pita bread to puff.

Remove from tawa and serve warm with any dip you like.

Adapted from MerryBoosters.

Baba Ganoush

For Baba Ganoush recipe click HERE

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Baba Ganoush Recipe / Lebanese Baba Ganoush Recipe / Roasted Eggplant Dip Recipe

Baba Ganoush

Ingredients

Home grown purple eggplants - 2 medium size

( Apply oil to the eggplant,prick all sides with a fork and bake it at 400 deg.F for 40 minutes or till soft.Cool cut into half and scoop out the flesh discard the skin.If you don't have an oven then use a  grill or roast it on direct flame on stove)

Salt and pepper powder to taste

Paprika powder - 1 tsp

Cumin powder - 1/4 tsp

Chopped fresh parsley - 1 tbsp

Olive oil - 1 tbsp

Grated garlic - 3

Homemade Tahini - 2 tbsp ( add more if you like)

( Dry roast 2 tbsp of white sesame seeds till they splutter.Cool and grind with little salt and needed oil to a thick smooth paste.Store it in a clean jar in fridge.Add grape seed oil,light olive oil or canola oil )

Lemon juice - 1 tbsp

Roasted Eggplant Dip

Method

Take a bowl add the eggplant flesh and mash it well to this add all the above ingredients and mix well till pale and well combined.Adjust seasonings according to your taste buds.

The colour of the dish depends upon the eggplant variety and the quantity of Tahini we use.

Drizzle some olive oil on top sprinkle some paprika powder and serve as a dip with vegetables of your choice or Pita bread.

Pita Bread

For Pita Bread Recipe click HERE

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Easy No Knead Dinner Rolls / Dinner Rolls / Soft Dinner Rolls Recipe / Easy Homemade Dinner Rolls

Dinner Rolls

Ingredients

All purpose flour / Maida - 1 & 3/4 cup

Warm milk - 1/2 cup

Dry yeast - 1/2 tsp

Salt - 1/2 tsp

Sugar - 1 & 1/2 tbsp

Soft butter - 3 tbsp

Egg - 1

Other Ingredients

Butter to grease the tray

Egg beaten - 1

( for egg wash)

Melted butter as needed

Easy No Need Dinner Rolls

Method

Mix sugar and yeast into the warm milk,mix cover and rest the yeast to activate ( till foamy).

Take a bowl add the activated yeast mixture,egg and softened butter mix it with a fork.

Now slowly add the all purpose flour and salt, using a spoon keep mixing till you form a soft sticky dough.Transfer the dough into a greased bowl cover and rest for 3 hours or more till dough has doubled in size.

Dust the work place with very little flour place the dough and roll like a log.Cut into 5 or 6 equal size pieces.

Gently roll each piece into a ball and place it on a greased baking tray.

Cover and rest for another 1 hour for them to rise.Brush the beaten egg on top using a brush and bake them at 375 deg.F for 20 minutes or till done.Each oven is different so keep an eye.

Remove from the oven brush the top of each dinner roll with butter and serve warm.

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