Black Rice Dosa Recipe / Kavuni Arisi Dosa / Karuppu Kavuni Arisi Dosa Recipe - A Healthy Dosa Recipe

Kavuni Arisi Dosa

Ingredients

Kavuni arisi / Black Rice- 2 cups

( You can add 1 cup idli ice and i cup kavuni arisi for a variation)

Urad dal with skin - 1/2 cup

( You can add urad dal without skin too)

Methi seeds - 1/2 tsp

Salt to taste

Method

Wash and soak kavuni arisi for 6 hours and urad dal and methi together for 3 hours.
Now grind all together to a semi thick smooth batter or grind urad dal and rice separately and then mix both the batters.

Add salt mix and leave it to ferment for 8 hours.
Next day add water if needed to get the right consistency, 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 Dosa recipes click HERE 

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Baked Avocado Omelet Recipe / Avocado Omelet Recipe / Avocado Egg Bake / Baked Eggs In Avocado / Paleo Baked Eggs in Avocado / Baked Avocado Eggs - Avocado Recipes

 

Baked Avocado Eggs

Ingredients

Avocado - 1 large size

(cut it into half remove the pit and scoop very little flesh from both sides of the avocado to give some space for the eggs. Do not use too ripe avocados for this recipe)

Chopped onion, bell pepper, tomato - 1 tsp each

( or any vegetables of your choice)

Egg - 1 

Salt and pepper powder to taste

Chilly flakes to sprinkle on top as needed.

Baked Eggs In Avocado

Method

Take a bowl add the egg , seasonings and the chopped vegetables, beat it well.

Pour the egg mixture into the avocados and bake it at 400 deg. F for 10 minutes or in Airfryer at 375 deg. for 10 minutes till the eggs are cooked. 

Each oven is different cooking time and temperature may vary , so keep an eye while baking.

Sprinkle chilly flakes on top and enjoy hot!

Note:

Use your imagination to serve it interesting like adding cheese, basil leaves, drizzling chilly sauce or chilly oil, etc.

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Tender Coconut Payasam / Elaneer Payasam Recipe / Tender Coconut Kheer / No Cook Tender Coconut Payasam / No Oil No Boil Recipe / Easy Payasam Recipes

 

Tender Coconut Payasam

Ingredients

Evaporated milk - 2 cups

( or boil 4 cups of milk and reduce it to 2 cups)

Tender coconut pulp - 1 cup

Tender coconut water - 1 cup

Coconut milk - 1 cup

Condensed milk - 1 tbsp

( add more or less according to your taste)

Cardamom powder - a very tiny pinch do not add more

Elaneer Payasam

Method

Take a blender add tender coconut pulp and coconut water, grind to a coarse mixture.

Take a bowl mix all above ingredients together, mix till combined.

Refrigerate and serve chill.

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Sweet Potato Idiyappam Recipe / Sarkkaravalli Kilangu Idiappam Recipe / Idiappam With Sweet Potato Recipe / Idiappam Recipes / Sweet Potato Idiyappam Recipe / Sweet Potato String Hoppers

 

Sweet Potato Idiyappam

Ingredients

Sweet potato boiled - 1 small size use any variety

( Boil the sweet potato till soft remove the skin add it into a blender add some water and grind to a smooth thick paste. Make sure there are no chunks otherwise while pressing the idiyappam the mixture will get stuck into the tiny hole. I got 1/2 cup puree)

Roasted rice flour or Idiyappam flour- 1 cup

( add more or less)

Salt a pinch ( optional )

Boiling water as needed

Oil to grease the steaming plates.

Sarkaravalli Kilangu Idiyappam

Method

Take a wide bowl all the sweet potato puree add the Idiyappam flour mix well.

If needed add boiling water to form a soft non sticky dough, cover and keep.

Grease the idiyappam press with oil fill it up with the dough and press them on the steaming plates.

Steam these Idiyappams for 2 to 3 minutes or till cooked.

Remove to a plate and sprinkle grated coconut, palm sugar drizzle some ghee on top and enjoy.

You can enjoy this with and gravy of your choice.

Note:

Make sure the puree is ground smooth and thick.

If using white sweet potato add little turmeric powder to get a yellow colour, it's optional.

There is no as such a measurement for this recipe add the ingredients accordingly.

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Japanese Potato Salad Recipe / Japanese Potato Salad With Cucumbers, Carrots and Onion / Healthy Salad Recipes

 Listen to the recipe above

Japanese Potato Salad

Ingredients

Chopped boiled egg  - 1 

Persian Cucumber, Carrot and onion - thinly sliced a handful each

Boiled and mashed potato - 1 medium size

Boiled corn - a handful

( I used the canned corn)

Salt and pepper powder to taste

Japanese mayo - as needed

Rice vinegar - 1 tsp

Method

Sprinkle salt on cucumber , carrot and onion rest it for few minutes. Rinse them well and squeeze of extra water and discard the water.

Take a wide bowl add all the above ingredients squeezed vegetables and mix gently till combined.

Enjoy cold!

Note:

Original recipe has ham but i have not used

Add all above ingredients according to your taste.

Adding Japanese hot mustard is optional.

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Nasturtium Flower Butter Recipe / Nasturtium Compound Butter Recipe / Flower and Herb Butter / Nasturtium Butter Recipe / Edible Flowers Butter Recipe

 

Nasturtium Butter

Ingredients

Butter - 1 stick ( 1/2 cup / 8tbsp /4 oz / 113 gms)

( bring the butter to room temperature)

Salt and pepper powder to taste

Chilly flakes - 1/2 tsp

Lemon juice - few drops

Lemon zest - 1/8 tsp

Chopped coloured Nasturtium flowers - 1/2 cup

Herbs of your choice (optional)

Edible Flowers and Herbs Butter

Method

Take softened butter into a bowl add all the other ingredients mentioned and mix well till combined.

Place it on a plastic cling wrap or parchment paper and roll it to a log.

Press few petals and fresh herbs if using on top of the log.

Wrap the log tightly and chill till firm . cut into slices

Enjoy this flavored butter on steamed vegetables, meat, poultry, toasted bread , corn or on charcuterie board.

Note:

You can make this butter with any edible flowers and herbs of your choice.

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Egg Salad Recipe / Indian Style Egg Salad Recipe / Indian Egg Salad Recipe / Indian Spiced Egg Salad - Easy Salad Recipes

 

Egg salad

Ingredients

Chopped Lettuce a handful

Cherry Tomatoes cut into half - 6

Sliced Onion a handful

Cubed Cucumber 1/2 cup

Chopped Carrot 1/2 cup

Diced Avocado 1/4 cup

Chopped Coriander leaves for garnish

Lemon juice - 1 tsp

Olive oil - 2 tsp

Salt and pepper powder to taste

Black salt - 1/4 tsp

Chaat masala - 1/2 tsp

Roasted and powdered cumin powder - 1/4 tsp

Chopped green chilly - 1

Diced hard boiled eggs - 3

Method

Take a wide bowl add all above ingredients and toss gently till well combined.

Garnish with coriander leaves and serve immediately.

Note:

There is no exact measurements for this recipe add all ingredients according to your taste.

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Black Channa Poori Recipe / Channa Puri Recipe / Kala Chana Puri / Kondai Kadalaii Poori Recipe / Kadalai Poori Recipe / Chana Puri Recipe

 

Black Channa Poori

Ingredients

Black channa / Kondai kadalai / Kala channa - 1/2 cup

( wash and soak it in water for overnight)

Wheat flour - 1 & 3/4 cup

( add more or less as needed)

Salt to taste

Cumin powder - 1/2 tsp

Red chilly powder - 1 tsp

Crushed kastoori methi - 1/2 tsp

Garam masala - 1/2 tsp

Cubed potato - 1 small size

( do not boil, peel the skin and cut into cubes)

Oil to deep fry

Kala Channa Puri

Method

Drain the water from the kala channa and add it into a blender grind it along with the potato to a smooth thick paste. Do not add water for grinding, add very little water if needed to grind.

Transfer to a bowl and add the spice powders, salt and add wheat flour little by little to form a soft non sticky stiff dough.

Divide the dough into equal size balls and dust with flour and roll it out into semi thick disc.

Heat oil in a pan and deep fry till both side are light brown.

Remove from oil and place it on a kitchen tissue for excess oil to get absorbed.

Enjoy hot with any side dish, pickle or raita.

Note:

If you don't want to deep fry roll it out into a roti cook it on a tawa and enjoy.

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Egg Tulips / Egg Bouquet

 Time pass clicks at the kitchen. Carved Egg Tulips

Egg Tulip

Egg Bouquet

Ragi Moongh Dal Dosa Recipe / Moongh Dal Ragi Dosa Recipe / Ragi Mung Bean Dosa / Finger Millet Moongh Dal Dosa / Healthy Weight Loss Dosa Recipe / Ragi Pachai Payaru Dosa - Easy Dosa Recipes

 

Ragi Moongh Dal Dosa

Ingredients

Green moongh dal - 1 cup

Ragi Flour / Finger Millet Flour - 3/4 cup

Green chilly - 1

Ginger - a small piece

Cumin seeds - 1/2 tsp

Curry leaves - 6

Salt to taste

Method

Wash and soak green moongh dal in water for 8 hours. Next day drain out the water and add it into a blender, add green chilies, ginger . curry leaves add water and grind to a smooth semi thick batter.

Transfer the batter into a bowl add the ragi flour , salt and jeera mix well. Fermentation is not needed for this dosa.

Heat a dosa pan pour a ladle of batter and spread, pour oil around the dosa and cook both sides till light brown. Remove to a plate and enjoy with any chutney.

Ragi Pachai Payaru Dosa

Note:

If using whole ragi soak them overnight and grind.

Yellow moongh dal can also be used instead of green whole moogh dal.

Sprinkle some chopped onions on top of the dosa this gives an extra taste.

For more Dosa recipes click HERE

For more Millet recipes click HERE

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