Moongil Arisi Idli Recipe / Bamboo Rice Idli Recipe - Healthy Idli Recipes

Moongil Arisi Idli

Ingredients

Bamboo rice / Moongil Arisi - 1 cup

Idli rice - 1 cup

Urad dal with skin - 1/2 cup

Thick poha / Aval - 1/2 cup

Methi seeds / Fenugreek seeds - 1/2 tsp

Salt to taste

Method

Wash and soak bamboo rice in water for 8 hours. Soak urad dal and methi together for 8 hours. If using urad dal without skin then soak for 3 hours.

Wash and soak idli rice and aval together for 4 hours.

Using a wet grinder grind the idli rice and bamboo rice to a thick smooth batter , transfer into a bowl.

Grind urad dal and methi to a fluffy thick batter.

Pour both the batters add needed salt into a bowl and mix well till combined, cover and keep it for 8 hours or overnight to ferment.

Next day beat the batter once if the batter is very thing add some water to get the right consistency.

Grease idli plates with oil and pour a ladle of batter and steam till cooked.

Enjoy with chutney or sambar.

With the same above batter you can make Dosa and Uttapam

Moongil Arisi Uttapam

Moongil Arisi Dosa

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Uppudu Pindi Recipe / Rice Flour Dry Upma Recipe / Andhra Uppudu Pindi Recipe / Uppidipindi Recipe / Maha Shiva Rathri Special Recipe / Telangana Recipes

Uppudu Pindi

Ingredients

Rice flour - 1 cup

Water - 1 cup

( do not add more water then the consistency of the upma will change)

Ghee - 2 tsp

Salt to taste

Chopped coriander and curry leaves - few

Slit green chjillies - 4

Chopped ginger - 1/2 tsp

Sliced onions - a handful

Tempering ingredients

Oil - 4 tsp

Mustard - 1/2 tsp

Urad dal and channa dal - 1 & 1/2 tsp each

Jeera - 1/4 tsp

Peanuts - 2 tsp

Red chillies - 2

Method

Take rice flour in a bowl add ghee and mix till they resemble bread crumbs. This step is important when added into the water they will not form lumps and the upma will be soft , keep it aside.

Heat oil in a pan and temper it with above ingredients.

Add the onion, ginger, green chillies and curry leaves sauté till onions changes colour.

Pour water add salt and bring to a boil , reduce flame and slowly add the rice flour and mix briskly till they are crumbled and dry.

Cover with a lid and in low flame cook for couple minutes by mixing in between.

Switch off the flame and garnish with coriander leaves and serve hot

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Lemon Peel Thokku Recipe / Lemon Skin Pickle / Lemon Peel Pickle / Easy Lemon Peel Pickle / Instant Lemon Peel Pickle Recipe - Pickle Recipes

Lemon Peel Thokku

Ingredients

Lemon peel coarsely  ground - 2 cups

( do not add any water for grinding)

Green chilies coarsely crushed - 10

Red chilly powder - 3 tsp (heaped)

Turmeric powder - 1 tsp

Salt to taste

Dry roasted and powdered mustard seeds - 1 & 1/2 tsp

Dry roasted and powdered methi seeds - 1 tsp

Jaggery - a pinch

Tempering

Mustard seeds - 2 tsp

Curry leaves - few

Sesame oil - 7 tbsp

Hing - 1 tsp

Method

Heat oil in a pan and temper it with mustard seeds, hing and curry leaves , switch off the stove and add the ground lemon peel, green chillies, salt, all dry powders and jaggery.

Mix well till combined , cool and store in a clean jar in fridge.

Enjoy with  curd rice.

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Gujarati Khichu Recipe / Khichu Recipe / How to make Gujarati rice khichu recipe / Gujarati Khichu

Khichu

Ingredients

Rice flour - 1/2 cup

Water - 1 & 1/2 cups

Salt to taste

Crushed ajwain - 1/8 tsp

Jeera - 1/2 tsp

Chopped green chilies - 1

Baking soda - 1/8 tsp

Peanut oil - 2 tsp to drizzle on top of the Khichu

Pickle masala as needed to sprinkle on top

Gujarati Khichu

Method

Pour water in a pan add the salt, green chillies, ajwain, jeera and baking soda, boil for a minute.

Reduce the flame and add the rice flour gradually and using a wooden spatula stir  till all the water is absorbed and there are no lumps and it forms a soft mixture.

Cover with a lid and simmer for 2 to 3 minutes till the mixture is cooked well and switch off the stove.

Just before serving pour peanut oil on top sprinkle pickle masala and serve hot.

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Mappillai Samba Dosa Recipe / Mappillai Samba Arisi Dosa / The Bridegroom’s Samba Rice Dosa - Dosa Recipes

Mappillai Samba Dosa

Ingredients

Mappillai samba rice-2 cups

Urad dal - 1/2 cup

Methi / fenugreek seeds-1/2 tsp

Salt to taste

Oil-to make dosa.

Method

Wash & soak rice for 8 hours or overnight and urad dal and methi together for 3 hours.

Grind the rice to a smooth thick batter and transfer into a bowl. Grind urad dal to a smooth fluffy thick batter. Add salt and mix both the batters till combined. Cover and rest to ferment over night or for 8 hours.

Next day if the 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 and cook till crisp & light brown on all sides. Flip the other side and cook.

Serve with chutney or Idli Podi.

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Chettinad Poricha Kulambu Recipe / Poricha Kuzhambu Recipe / Poricha Kuzhambu Chettinad Style Recipe / Poricha Kulambu Recipe

Chettinad Poricha Kulambu

Ingredients to grind

Urad dal - 1 & 1/2 tsp 

Cumin seeds - 1 tsp ( heaped

Red chillies - 3

Rice - 1 tsp

Grated coconut - 2 tbsp

Method

Dry roast urad dal, rice, jeera and red chillies till colour changes, switch off the stove and add the coconut mix well. Cool add water and grind to a smooth paste, keep it aside.

Tempering

Ghee - 1 tsp

Oil - 1 tsp

Mustard seeds - 1 tsp

Red chillies - 1

Curry leaves few

Hing - a pinch

( heat oil and ghee in a pan and temper with above ingredients)

Ingredients to be pressure cooked

Thur dal - 1/2 cup

Diced tomato - 1 large

Turmeric powder

( Pressure cook till tomatoes are mashed and dal is cooked but holds its shape. Do not over cook till mashed )

Other ingredients

Chopped snake gourd - 1 medium size

( Cook the snake gourd with little salt and turmeric powder)

Salt to taste

Method

Take a pan add the cooked dal, snake gourd , ground paste add salt as needed and cook in low flame for 2 to 3 minutes till combined.

Switch off the stove and pour the hot tempering into the mixture and mix.

Best serve with hot rice.

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Azhagar Kovil Dosai / Azhagar Kovil Dosai Recipe / Azhagar Dosai Recipe / Alagar Kovil Dosai / Black Urad Dal Dosa Recipe

Azhagar Kovil Dosa 

Ingredients

Raw rice / Sona Masoori rice - 2 cups

Whole black urad dal with skin - 1 cup

Salt to taste

Crushed black pepper - 1 tbsp

Crushed Jeera - 1 tbsp

Chukku powder / Dry ginger powder - 1 tsp

Hing - 1/2 tsp

Ghee as needed to cook dosa

( I mixed ghee and oil together and used)

Method

Wash and soak urad dal overnight and sona masoori for 3 hours. 

Using a wet grinder or blender grind urad dal till fluffy thick batter transfer to a bowl.

Add rice and grind to a smooth thick batter by adding water little by little.

Add salt and mix both the batters together well, cover and rest it for 4 to 5 hours.

Add the chukku, pepper, cumin , hing to the fermented batter and mix well.

Usually this dosa is shallow fried but today iam cooking them little thick like uthappam.

Heat a tawa spread some ghee/oil and pour a ladle of batter and spread slightly, do not make it thin.

Pour some ghee around and cook till crisp and light brown on all sides.

Enjoy with coconut chutney.

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Handvo Recipe / How to make Gujarati Handvo / Gujarati Handvo Recipe

Handvo

Tempering Ingredients

Oil - 3 tsp

Mustard - 1/2 tsp

Cumin 1 tsp

Sesame seeds - 2 tsp

Few curry leaves

Hing - 1/8 tsp

( Heat oil in a pan and temper it with above ingredients, keep it aside)

Ingredients for the batter

Sona masoori - 1/4 cup

Channa dal - 1/2 cup

Thur dal - 3/4 cup

Sour curd - 1/4 cup

Salt to taste

Turmeric powder - 1/2 tsp

Sugar - 1/2 tsp

ENO - 1/4 tsp ( heaped)

Grated lauki / Bottle gourd - 1 cup

Finely chopped green chilies - 4

Ginger and garlic paste - 1 tsp

Oil - 1 tsp

Gujarati Handvo

Method

Wash and soak the rice and dal in water for 3 hours, drain out the water, add it into a blender pour  water little by little and  grind to a semi coarse idli batter consistency.

Second method is dry grind the rice and dal using a coffer grinder to a semi fine coarse consistency. Add the lauki, salt and little water , mix well and let it soak overnight in fridge. Next day add remaining ingredients and bake.

Transfer the ground rice/dal mixture into a bowl and add all the above mentioned ingredients and half of the tempering, save the remaining tempering to pour on top of the baked handvo.

Mix quickly and pour it into a greased pan and bake at 350 deg .F for 45 minutes or till cooked and brown on top.

Each oven is different so temperature and cooking time can vary.

If you don't have an oven pour the mixture into a thick bottomed tawa and in low flame cook it on stove stove till both sides are brown and cooked.

Pour the remaining tempering on top , cool and cut into desired shape and serve with any chutney or sauce.

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Paneer Ghee Roast / Mangalore Style Paneer Ghee Roast - Paneer Recipes

Paneer Ghee Roast

Ingredients for grinding

Coriander seeds - 1 & 1/2 tsp

Whole pepper - 1 tsp

Jeera - 1/2 tsp

Fennel seeds - 1/4 tsp

Kashmiri red chillies - 4

Red chillies - 2

Methi / Fenugreek seeds - less than 1/8 tsp

Cardamom -1

Cinnamon - 1 small piece

Cloves -2

Ginger and garlic paste - 1tsp 

Tamarind paste or lemon juice -2 tsp

Turmeric powder - 1/2 tsp

Mangalore Style Paneer Ghee Roast

Method

Dry roast above mentioned ingredients except tamarind paste,ginger & garlic paste and turmeric powder till light brown, Do not burn them.
Cool and put it into a blender add tamarind paste, salt, turmeric powder ,ginger & garlic paste.
Pour some water and grind it to a smooth thick paste. Keep it aside

Other Ingredients

Ghee - 1/4 cup

Oil - 1 tbsp

Curry & coriander leaves for garnish

Jaggery - 1/2 tsp

Chopped onion - 1/4 cup

Paneer cut into medium size cubes - 2 cups

Curd - 2 tbsp 

Paneer Ghee Roast

Method

Add some oil and fry paneer pieces till light brown on all sides and keep it aside.

Heat ghee in a heavy bottomed pan add the onion and little curry leaves and fry till its light brown.

Now add the ground paste and curd in medium low flame roast till ghee separates from the masala.

Pour little water to get a semi thick consistency , lastly add the jaggery and give a stir.

Switch off the stove and garnish with curry & coriander leaves.

Best served as a side dish for Rice or Roti.

For more Paneer recipes click HERE

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Bhindi Do Pyaza / Easy Bhindi Do Pyaza / Dhaba Style Bhindi Do Pyaza - Easy Side Dish Recipes

Bhindi Do Pyaza

Ingredients

Ghee - 1 tbsp
Oil - 3 tsp
Cinnamon - a small piece
Cardamom - 2
Cloves - 2
Bay leaf - 1
Jeera - 3/4 tsp
Crushed coriander seeds - 1/2 tsp
Red chilies - 3

Other ingredients

Okra / Bhindi - 30
( cut into any size or shape)
Thinly sliced ginger strips - 1 tsp
Chopped coriander leaves for garnish
Chopped tomato - 1 large
( make a puree)
Chopped onion - 1/2
Onions - 1 cup cut into big cubes
Salt to taste
Red chilly powder - 1 tsp
Kashmiri red chilly powder - 1/2 tsp
Coriander powder - 1/2 tsp
Turmeric powder - 1/2 tsp
Garam masala - 1/2 tsp

Dhaba Style Bhindi do Pyaza

Method

Heat oil in a pan add the cut okra, salt fry in medium high flame till all sides are light brown,
Reduce flame and add the diced onion and sauté till its translucent, remove and keep it aside.
In the same pan add the ghee and remaining oil add the tempering ingredients and sauté.
Add the chopped onion and thinly sliced ginger strips sauté till onions are light brown.
Add the tomato puree and fry till raw smell has disappeared.
Add the dry masala powders except the garam masala saute till raw smell has disappeared.
Pour water cover and cook till gravy is semi thick. Add the fried okra and onion mix well.
Lastly add the garam masala mix. and switch off the stove.
Garnish with coriander leaves and serve with Jeera rice or Roti.

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