Since the time I moved to the USA I have fallen in love with Pancakes. Though I have become an addict of the IHOP pancakes I figured it would work out cheaper to make them myself at home and that’s when I started trying out different varieties of pancakes. I love buttermilk pancake and also the multigrain pancakes, and what better than a multigrain-buttermilk pancake?
Fish curry - Mix of Kerala and Tamil Nadu Styles
The peninsular Southern India has a long coast on its eastern side bordering the Bay of Bengal and so we get a wide variety of sea food like fish, crab and prawns in Tamil Nadu. Meen Columbu or fish curry is one of the most traditional fish dishes made in Tamil Nadu and other southern states. Most varieties of fish can be used to make this dish. Preferences vary from region to region.
Showing posts with label Breakfast. Show all posts
Showing posts with label Breakfast. Show all posts
Vishu Kanji
Ingredients:
Raw rice - 1 cup
Coconut milk - from 1 coconut
:- first extract - 1 cup
:- Second extract - 3 cups
Cumin seeds - 1 tbsp
Dry ginger powder / Chukku podi - 1 tsp
Salt to taste
Method of Preparation:
1. Soak the rice in the second extract of coconut milk and pressure cook for upto 4 whistles with enough salt.
2. Meanwhile crush the cumin seeds between your palms and add to the first extract of coconut milk and keep aside.
3. Once pressure settles in the cooker, open the lid and keep it on the stove again.
4. Add the dry ginger powder and mix thoroughly.
5. Add the first extract of coconut milk and give it a nice stir.
6. Remove from fire once it comes to a boil.
7. Serve hot with sugar or any kind of chutney.
Happy cooking :)
Egg white-pepper Dosa
Ingredients:
Dosa batter - enough for 2 people
Egg whites - from 3 eggs
Pepper powder - 1 tsp
Cumin powder - 1 tsp (optional)
Method of Preparation:
1. Beat the egg whites till frothy and add to the dosa batter. Mix well with a beating motion.
2. Add the pepper powder and cumin powder to the batter and mix thoroughly.
3. Pour a big ladle full of this egg dosa batter on to a hot griddle and make fluffy dosas without spreading the batter much on the griddle.
4. Drizzle a few drops of oil here and there in the corners of the dosa.
5. The dosa will fluff up like a bun.
6. Once golden brown on both the sides remove from the griddle and serve hot with any kind of chutney.
Variation: Spread the dosa batter like a regular dosa on the griddle and make the dosas.
Happy cooking :)
Egg idli upma
Ingredients:
Left over idlis - 6 (crumbled)
Eggs - 2
Onion - 1 (finely chopped)
tomato - 1 (diced)
Curry leaves - 1 sprig
Coriander leaves - a handful (roughly chopped)
Dried red chilies - 4
Turmeric powder - 1/2 tsp
Mustard seeds - 1 tsp
Urad dhal - 1 tbsp
Oil - 2 tbsp
Salt to taste
Method of preparation:
1. Heat oil in a wok. Add the mustard seeds.
2. Once they splutter add the urad dhal and red chillies.
3. Add the onion and curry leaves and saute till the onions change color.
4. Add tomatoes and cook covered till they turn pulpy.
5. Add the beaten eggs and scramble till dry.
6. Add turmeric powder and salt and mix well.
7. Add the crumbled idlis and saute for a while.
8. If you want it to be more spicy add some pepper powder at this point.
9. Add the coriander leaves and remove from fire.
10. Serve hot.
Happy cooking :)
Left over idlis - 6 (crumbled)
Eggs - 2
Onion - 1 (finely chopped)
tomato - 1 (diced)
Curry leaves - 1 sprig
Coriander leaves - a handful (roughly chopped)
Dried red chilies - 4
Turmeric powder - 1/2 tsp
Mustard seeds - 1 tsp
Urad dhal - 1 tbsp
Oil - 2 tbsp
Salt to taste
Method of preparation:
1. Heat oil in a wok. Add the mustard seeds.
2. Once they splutter add the urad dhal and red chillies.
3. Add the onion and curry leaves and saute till the onions change color.
4. Add tomatoes and cook covered till they turn pulpy.
5. Add the beaten eggs and scramble till dry.
6. Add turmeric powder and salt and mix well.
7. Add the crumbled idlis and saute for a while.
8. If you want it to be more spicy add some pepper powder at this point.
9. Add the coriander leaves and remove from fire.
10. Serve hot.
Happy cooking :)
Healthy red rice- green gram dosa
Ingredients:
Red rice - 2 cups
Green gram - 1 cup
Ginger-garlic paste - 2 tsp
Green chilies - 2
Coriander leaves - a handful
Salt to taste
oil for making dosas
Method of preparation:
1. Soak rice and green gram together for 4 hours.
2. Grind them with green chilies, ginger-garlic paste, coriander leaves and salt to taste to a smooth batter.
3. Heat a griddle. Pour a big ladle full of the batter on the griddle and spread evenly using a circular motion with the back of the ladle.
4. Sprinkle a few drops of oil around the dosa here and there.
5. When the corners become golden brown, turn the dosa over.
6. Remove when both the sides are golden and crisp.
7. Serving hot with any kind of chutney or idli podi.
Happy cooking :)
Egg sandwich
Ingredients:
Bread slices - 8 (preferably multi-grain bread or whole wheat)
Eggs - 2 (hard-boiled and shelled)
Big onion (small) - 1 (finely chopped)
Fat-free, egg-less mayonnaise - 1/2 cup (or as required)
Pepper powder - 1 tsp
Salt to taste
Method of preparation:
1. Take the finely chopped onion in a wide bowl.
2. Add finely chopped egg whites to the onion.
:- Discard the egg yolks.
3. Add the mayonnaise, salt and pepper and mix thoroughly.
4. Divide the stuffing into 4 portions.
5. Spread one portion of the stuffing evenly on one slice of bread and cover with another slice. Repeat for the remaining slices.
6. Toast in a sandwich maker till done.
7. Serve hot with ketchup.
Variation:
:- If you do not have a sandwich maker you can toast the bread slices and then make sandwich with the filling and press firmly with your hand and serve.
:- If you want to pack it for lunch, then do not toast the bread. Just keep the filling between fresh bread slices and cut off the side crust. Slice diagonally and pack in a box.
Happy cooking :)
Bread slices - 8 (preferably multi-grain bread or whole wheat)
Eggs - 2 (hard-boiled and shelled)
Big onion (small) - 1 (finely chopped)
Fat-free, egg-less mayonnaise - 1/2 cup (or as required)
Pepper powder - 1 tsp
Salt to taste
Method of preparation:
1. Take the finely chopped onion in a wide bowl.
2. Add finely chopped egg whites to the onion.
:- Discard the egg yolks.
3. Add the mayonnaise, salt and pepper and mix thoroughly.
4. Divide the stuffing into 4 portions.
5. Spread one portion of the stuffing evenly on one slice of bread and cover with another slice. Repeat for the remaining slices.
6. Toast in a sandwich maker till done.
7. Serve hot with ketchup.
Variation:
:- If you do not have a sandwich maker you can toast the bread slices and then make sandwich with the filling and press firmly with your hand and serve.
:- If you want to pack it for lunch, then do not toast the bread. Just keep the filling between fresh bread slices and cut off the side crust. Slice diagonally and pack in a box.
Happy cooking :)
Vada Kari
Ingredients:
Small onions - 1 cup (peeled and chopped finely)
Green chilies - 3 (slit)
Big tomato - 1 (diced)
Curry leaves - 2 sprigs
Coriander leaves - a handful (roughly chopped)
Mustard seeds - 1 tbsp
Cinnamon sticks - 1 inch piece
Cloves - 4
Poppy seeds - 1 tsp
Bay leaves - 2 (torn in half)
Kuzhambu milagai thool - 2 tsbp (or according to taste)
or
Chili powder and coriander powder - 2 tsp each
Garam masala - 1/2 taste
Turmeric powder - 1/2 tsp
Salt to taste
Oil as required
Grind together:
Channa dhal - 1/2 cup (soaked atleast for 2 hours. Soak overnight if making for breakfast)
Fennel seeds/Saunf - 1 tsp
Ginger-garlic paste - 2 tsp
Salt - 1 tsp
Method of preparation:
1. Grind the soaked channa dhal along with saunf, ginger-garlic paste and some salt.
2. Make medium sized vadas and deep fry on low flame till they just change color. Do not make them golden brown. Remove onto an absorbent paper and crumble them when cool.
3. Heat 2 tbsp oil in a wok.
4. Add the mustard seeds, poppy seeds, cinnamon, bay leaves and cloves and saute till they change color.
5. Add onions, green chilies and curry leaves and saute till the onions turn golden brown.
6. Add the tomatoes and cook covered on sim till they turn pulpy.
7. Now add the kuzhambu milagai thool, turmeric powder, garam masala powder and salt to taste and saute for a few minutes.
8. Add about 3 cups water and cook covered till it reduces a little.
9. Now add the crumbled vada and mix well. Cook covered till the mixture becomes a thick gravy.
10. Add the coriander leaves and remove from fire.
11. Serve hot with idli or dosa.
Happy cooking :)
Semiya vegetable kichidi
Ingredients:
Semiya/semolina - 1 cup
Big onion - 1 (sliced finely lengthwise)
Ripe tomato - 1 (diced)
Green chilies - 3 (slit)
Ginger-garlic paste - 2 tsp
Curry leaves - 1 sprig
Coriander leaves - a handful (roughly chopped)
Potato - 1 small (peeled and sliced finely into about 1 inch pieces)
Carrot - 1/4 cup (thinly sliced)
French beans - 1/4 cup (finely chopped)
Cauliflower - 1/2 cup (cut into small florets)
Bread slices - 2 (toasted and cut into bite sized pieces)
Garam masala powder - 1/2 tsp
Turmeric powder - 1/2 tsp
Cinnamon stick - two 1 inch pieces
Cloves - 5
Bay leaf - 2 (torn in half)
Oil - 5 tbsp
Salt to taste
Method of preparation:
1. Heat a deep vessel full of water. Let it come to a boil.
2. In the mean time, dry roast the semolina in a kadai until golden brown.
3. Add this golden roasted semolina straight into the boiling water and add 2 tbsp oil to the water and remove from fire. Keep it covered until the semolina is semi cooked.
:- its very important that the semolina is only semi-cooked. So keep an eye on it while boiling
4. Filter the semolina out and spread in a plate to cool.
5. Meanwhile steam the veggies in the microwave and keep aside.
6. Heat remaining oil in a thick bottomed vessel.
7. Add the cinnamon sticks, cloves and bay leaves. Saute till they change color.
8. Add the onion, green chilies and curry leaves and saute till onions turn golden.
9. Now add the ginger-garlic paste and saute till a nice aroma arises.
10. Add the tomatoes and cook covered on low flame till the tomatoes turn pulpy.
11. Add the garam masala, turmeric powder and salt to taste and mix well.
12. Add the steamed veggies and mix well.
13. Now add the semi cooked semolina, bread pieces and coriander leaves and mix well.
14. Cover properly with a lid so that steam doesnt escape. Keep in dhum like this on very low flame for about 5 minutes.
15. Remove from heat and keep it covered until its time to serve.
16. Serve hot with curd.
Happy cooking :)
Semiya/semolina - 1 cup
Big onion - 1 (sliced finely lengthwise)
Ripe tomato - 1 (diced)
Green chilies - 3 (slit)
Ginger-garlic paste - 2 tsp
Curry leaves - 1 sprig
Coriander leaves - a handful (roughly chopped)
Potato - 1 small (peeled and sliced finely into about 1 inch pieces)
Carrot - 1/4 cup (thinly sliced)
French beans - 1/4 cup (finely chopped)
Cauliflower - 1/2 cup (cut into small florets)
Bread slices - 2 (toasted and cut into bite sized pieces)
Garam masala powder - 1/2 tsp
Turmeric powder - 1/2 tsp
Cinnamon stick - two 1 inch pieces
Cloves - 5
Bay leaf - 2 (torn in half)
Oil - 5 tbsp
Salt to taste
Method of preparation:
1. Heat a deep vessel full of water. Let it come to a boil.
2. In the mean time, dry roast the semolina in a kadai until golden brown.
3. Add this golden roasted semolina straight into the boiling water and add 2 tbsp oil to the water and remove from fire. Keep it covered until the semolina is semi cooked.
:- its very important that the semolina is only semi-cooked. So keep an eye on it while boiling
4. Filter the semolina out and spread in a plate to cool.
5. Meanwhile steam the veggies in the microwave and keep aside.
6. Heat remaining oil in a thick bottomed vessel.
7. Add the cinnamon sticks, cloves and bay leaves. Saute till they change color.
8. Add the onion, green chilies and curry leaves and saute till onions turn golden.
9. Now add the ginger-garlic paste and saute till a nice aroma arises.
10. Add the tomatoes and cook covered on low flame till the tomatoes turn pulpy.
11. Add the garam masala, turmeric powder and salt to taste and mix well.
12. Add the steamed veggies and mix well.
13. Now add the semi cooked semolina, bread pieces and coriander leaves and mix well.
14. Cover properly with a lid so that steam doesnt escape. Keep in dhum like this on very low flame for about 5 minutes.
15. Remove from heat and keep it covered until its time to serve.
16. Serve hot with curd.
Happy cooking :)
Podi idli
Ingredients:
Leftover idli - 6 (diced into 1 inch squares)
or mini idli - 20
Mustard seeds - 1 tbsp
Urad dhal - 1 tbsp
Asafetida - 1/2 tsp
Curry leaves - 1 sprig
Idli podi - 4 tbsp
Oil - 3 tbsp
Method of preparation:
1. Heat oil in a deep vessel.
2. Add mustard seeds. Once they splutter add the urad dhal, asafetida and curry leaves.
3. Add the Idli podi and mix thoroughly for a few seconds using a wooden ladle.
:- Its easier to mix the idlis with wooden ladle without breaking them.
4. Now add the idlis and mix thoroughly.
5. Once the idlis are nicely coated with the idli podi mixture saute for a few more minutes and remove from fire.
6. Serve hot with curd as a dip.
:- You can also finely chop an onion and saute till they become pink then add the idli powder. Garnish with coriander leaves if adding onion.
Happy cooking :)
Leftover idli - 6 (diced into 1 inch squares)
or mini idli - 20
Mustard seeds - 1 tbsp
Urad dhal - 1 tbsp
Asafetida - 1/2 tsp
Curry leaves - 1 sprig
Idli podi - 4 tbsp
Oil - 3 tbsp
Method of preparation:
1. Heat oil in a deep vessel.
2. Add mustard seeds. Once they splutter add the urad dhal, asafetida and curry leaves.
3. Add the Idli podi and mix thoroughly for a few seconds using a wooden ladle.
:- Its easier to mix the idlis with wooden ladle without breaking them.
4. Now add the idlis and mix thoroughly.
5. Once the idlis are nicely coated with the idli podi mixture saute for a few more minutes and remove from fire.
6. Serve hot with curd as a dip.
:- You can also finely chop an onion and saute till they become pink then add the idli powder. Garnish with coriander leaves if adding onion.
Happy cooking :)
Idli upma
Ingredients:
Left over idlis - 6
Big onion - 2 (finely chopped)
Green chilies - 2 (slit)
Curry leaves - 1 sprig (roughly chopped)
Coriander leaves - a handful (roughly chopped)
Mustard seeds - 1 tbsp
Urad dhal - 1 tbsp
Asafetida - 1 tsp
Turmeric powder - 1/2 tsp
Salt to taste
Oil - 2 tbsp
Method of preparation:
1. Crush the idlis with hand and then with finger tips as much as possible to loosen them up.
2. Heat oil in a wok/kadai.
3. Add mustard seeds. Once they splutter add urad dhal and asafetida. Give it a nice stir.
4. Add turmeric powder, salt to taste, onions, green chilies, and curry leaves. Saute till the onions turn pink.
5. Now add the crushed idlis and mix thoroughly.
6. Add the chopped coriander leaves and give it a nice stir.
7. Serve hot as an evening snack.
Happy cooking :)
Left over idlis - 6
Big onion - 2 (finely chopped)
Green chilies - 2 (slit)
Curry leaves - 1 sprig (roughly chopped)
Coriander leaves - a handful (roughly chopped)
Mustard seeds - 1 tbsp
Urad dhal - 1 tbsp
Asafetida - 1 tsp
Turmeric powder - 1/2 tsp
Salt to taste
Oil - 2 tbsp
Method of preparation:
1. Crush the idlis with hand and then with finger tips as much as possible to loosen them up.
2. Heat oil in a wok/kadai.
3. Add mustard seeds. Once they splutter add urad dhal and asafetida. Give it a nice stir.
4. Add turmeric powder, salt to taste, onions, green chilies, and curry leaves. Saute till the onions turn pink.
5. Now add the crushed idlis and mix thoroughly.
6. Add the chopped coriander leaves and give it a nice stir.
7. Serve hot as an evening snack.
Happy cooking :)
Bread Upma
Ingredients:
Bread slices (preferably whole wheat or multigrain) - 6 (Chopped into half inch squares)
Big onion - 1 (finely sliced lengthwise)
Tomato - 1 (diced)
Green chilies - 2 (slit)
Curry leaves - 1 sprig (roughly chopped)
Coriander leaves - a handful (roughly chopped)
Turmeric powder - 1/2 tsp
Mustard seeds - 1 tsp
Urad dhal - 1 tsp
Salt to taste
Oil - 3 tbsp
Method of Preparation:
1. Heat oil in a pan.
2. Add the mustard seeds. Once they splutter add the urad dhal and saute for a few seconds.
3. Now add the onions, green chilies and curry leaves and saute till onions change color.
4. Add the tomatoes and cook covered on low heat till they turn pulpy.
5. Now add turmeric powder and salt to taste and coriander leaves and saute till raw smell of turmeric disappears.
6. Now add the chopped bread pieces and mix thoroughly.
7. Fry till the bread slices turn brown hear and there.
8. Serve hot.
:- you can also toast the bread slices separately, chop them and mix them with the masala.
Happy cooking :)
Bread slices (preferably whole wheat or multigrain) - 6 (Chopped into half inch squares)
Big onion - 1 (finely sliced lengthwise)
Tomato - 1 (diced)
Green chilies - 2 (slit)
Curry leaves - 1 sprig (roughly chopped)
Coriander leaves - a handful (roughly chopped)
Turmeric powder - 1/2 tsp
Mustard seeds - 1 tsp
Urad dhal - 1 tsp
Salt to taste
Oil - 3 tbsp
Method of Preparation:
1. Heat oil in a pan.
2. Add the mustard seeds. Once they splutter add the urad dhal and saute for a few seconds.
3. Now add the onions, green chilies and curry leaves and saute till onions change color.
4. Add the tomatoes and cook covered on low heat till they turn pulpy.
5. Now add turmeric powder and salt to taste and coriander leaves and saute till raw smell of turmeric disappears.
6. Now add the chopped bread pieces and mix thoroughly.
7. Fry till the bread slices turn brown hear and there.
8. Serve hot.
:- you can also toast the bread slices separately, chop them and mix them with the masala.
Happy cooking :)
Adai
Ingredients
Par boiled rice - 3/4 cup
Raw rice - 3/4 cup
Bengal gram (kadalai paruppu) - 3/4 cup
Red gram (thuvaram paruppu) - 3/4 cup
Green gram (pasi payaru) - 1/4 cup
Yellow gram (pasi paruppu) - 1/4 cup
:- this is peeled and broken green gram
Urudh dhal - 1/4 cup
Ani seed (saunf) - 1/2 teaspoon
Red chilies - 6
Asafetida – 1 tbsp
Curry leaves – 2 sprigs (nicely chopped)
Salt to taste
Oil required to make adai
Optional Ingredients:
Small or big onion - 1 cup (finely chopped)
Coriander leaves - a handful (roughly chopped)
Grated coconut - 3 tbsp
Any kind of leafy vegetable – 1 cup (finely chopped)
Method of preparation:
1.Soak all the main ingredients for 1 hour except for the asafetida, oil and salt.
2.Grind the soaked lentil mixture in a mixer grinder to a not-so-smooth batter adding very little water.
:- the batter should neither be too coarse nor fine and should be a thick batter.
3.Add asafetida and salt to taste and the optional ingredients and mix thoroughly.
4.Heat a tawa/griddle and pour one ladle full of batter in the middle.
5.Spread it slowly with the back of the ladle from the center towards the side making a little thick adai.
6.Pour few drops of oil along the sides of the adai. Turn over once its golden.
7.Remove once its golden on both the sides.
8.Serve hot.
:- Adai made with the optional ingredients do not even need any side dish.
:- The best side will be avail or jaggery with a dollop of butter in the middle of the adai.
:- You can also spread idli milagai podi mixed with gingely oil on the inside of the adai and serve hot.
Happy cooking :)
Rawa Dosa
Ingredients:
Fine Rawa - 1 cup
Rice flour - 1/2 cup
Maida / all purpose flour - 1/4 cup
Black pepper - 1 tbsp
Mor-milagai - 2 (broken into pieces)
(or green chilies - 2 cut into roundels)
Curry leaves - 1 sprig (roughly chopped)
Coriander leaves - 2 tbsp (roughly chopped)
Urad dhal - 1 tsp
Cumin seeds - 1 tsp (crushed between palms)
Mustard seeds - 1 tsp
Salt to taste
Oil
Method of preparation:
1. Mix rice flour, maida, rawa and salt with enough water to make a watery batter.
:- The batter should be more watery than the regular dosa batter. Only then you will get crispy dosa with holes in it.
2. Heat 1 tsp oil in a wok. Add the mustard seeds, black pepper, cumin seeds, urad dhal, curry leaves and green chilies/mor-milagai and let the mixture cool. Once cool pour it over the dosa batter and let the batter stand for 15 minutes.
3. Add Coriander leaves and mix the batter thoroughly. Check for salt.
4. Heat a tawa/griddle on high.
5. Rub it with an oily cloth.
6. Pour a big ladle of batter in a quick circular motion. Rotate the tawa for the batter to spread evenly all over.
7. Pour a few drops of oil here and there along the sides of the dosa.
8. Remove once its golden on both the sides.
9. Serve hot with idli podi, sambar or any kind of chutney.
Happy cooking :)
Masala Paniyaram
Ingredients:
Small onions – half cup (finely chopped)
Green chilies – 1 (finely sliced into roundels)
Curry leaves – 1 sprig (roughly chopped)
Grated coconut – 2 tbsp
Mustard seeds – 1 tsp
Urad dhal – 2 tbsp
Coriander leaves – a handful (roughly chopped)
Oil – 2 tbsp
Method of preparation:
1.Heat 1 tbsp oil in a wok/kadai.
2.Add the mustard seeds, urad dhal and curry leaves, and wait till they crackle.
3.Add the onions and saute till they turn pink.
4.Now add the green chilies and grated coconut and saute for a while.
5.Remove from fire.
6.After a while add this to the idli/dosa batter or the batter made specifically for paniyaram and also add the coriander leaves and a little salt. Mix well.
7.Heat the kuzhipaniyara chatti with a 2 drops of oil in each kuzhi.
:- If not using non-stick chatti, then apply oil in the chatti an hour before preparing the paniyaram.
8.Beat the prepared batter nicely and using a spoon pour in spoonful of batter into each kuzhi till ¾ level. Pour few drops of oil on top. Keep the chatti covered and cook till the paniyaram is cooked.
:- always cook in low flame.
9.Now using small spoon turn the paniyaram and cook the other side till golden.
10.Remove from the chatti onto a plate lined with absorbant paper.
11.Serve hot with thakkali thuvayal or coconut chutney.
Method of Preparing Paniyara batter
Ingredients:
Idli rice – 1 leveled cup
Raw rice – 1 leveled cup
Urad dhal – ¼ heaped cup
Fenugreek seeds – ½ tsp
Salt – 2 tsp
Soak everything together for about 3 hours and grind to a smooth batter. Add just a little salt, about 2 tsp and mix thoroughly and ferment overnight.
You can use this batter to make sweet or masala paniyaram.
Happy Cooking :)
Idli / Dosa batter
Ingredients:
Idli rice - 6 leveled cups
Split urad dhal with skin - one heaped cup
Cooked rice - fistful
Fenugreek seeds - 1 tsp
Salt to taste - about 3 tsp
Method:
1. Soak the rice for 6 hours with the fenugreek seeds.
2. Soak the dhal for 2 hours. Wash and remove as much skin as you can. Its ok to have a few urad dhal skin left.
3. Grind the urad dhal first with minimum water till it fluffs up in the grinder.
4. Remove into a tall vessel.
5. Now grind the rice with a fistful of cooked rice with minimum water, sprinkling little bit of water as and when necessary. The batter should not be too fine. Remove when its a little bit coarse, just a little bit.
6. Remove onto the tall vessel and mix the batter thoroughly with salt to taste.
7. Let the batter ferment overnight in a warm place.
8. You can make wonderful soft idlis and also golden dosas with this.
:- Dosas do not turn out golden if there is no fenugreek seeds and if it is not fermented well.
:- Batter will not ferment well if no salt is added or if the surrounding is not warm enough.
:- If you are in a cold place, then Preheat oven to 350 degrees. Switch off the oven and keep the batter inside the oven over night. Do not worry, the batter will not become a big bowl of idli :)
Happy cooking :)
Idli rice - 6 leveled cups
Split urad dhal with skin - one heaped cup
Cooked rice - fistful
Fenugreek seeds - 1 tsp
Salt to taste - about 3 tsp
Method:
1. Soak the rice for 6 hours with the fenugreek seeds.
2. Soak the dhal for 2 hours. Wash and remove as much skin as you can. Its ok to have a few urad dhal skin left.
3. Grind the urad dhal first with minimum water till it fluffs up in the grinder.
4. Remove into a tall vessel.
5. Now grind the rice with a fistful of cooked rice with minimum water, sprinkling little bit of water as and when necessary. The batter should not be too fine. Remove when its a little bit coarse, just a little bit.
6. Remove onto the tall vessel and mix the batter thoroughly with salt to taste.
7. Let the batter ferment overnight in a warm place.
8. You can make wonderful soft idlis and also golden dosas with this.
:- Dosas do not turn out golden if there is no fenugreek seeds and if it is not fermented well.
:- Batter will not ferment well if no salt is added or if the surrounding is not warm enough.
:- If you are in a cold place, then Preheat oven to 350 degrees. Switch off the oven and keep the batter inside the oven over night. Do not worry, the batter will not become a big bowl of idli :)
Happy cooking :)
Sweet Wheat Dosa
Ingredients:
Wheat flour - 2 cups
Grated Jaggery - 1/2 cup
salt - 1/4 tsp
oil
Method of preparation:
Happy cooking :)
Wheat flour - 2 cups
Grated Jaggery - 1/2 cup
salt - 1/4 tsp
oil
Method of preparation:
- Heat the jaggery with a little bit of water till it melts. Filter in a muslin cloth to remove impurities. Let it cool.
- Add the cleaned jaggery and salt to the wheat flour with enough water to make a batter of dosa consistency.
- Heat a tawa. Pour a ladle full of batter starting fron outside and finishing in the middle of the tawa.
- Cook till the sides turn golden and crispy.
- Turn over and cook till done.
- Serve hot.
Happy cooking :)
Maida Dosa
Ingredients:
Maida - 2 cups
Onion - 1 medium (finely chopped)
Green chili - 1 (chopped into roundels)
Curry leaves - 1 sprig (roughly chopped)
Coriander leaves - handful (roughly chopped)
Cumin seeds - 2 tsp (crushed between the palms)
Salt to taste
oil
Method of preparation:
Maida - 2 cups
Onion - 1 medium (finely chopped)
Green chili - 1 (chopped into roundels)
Curry leaves - 1 sprig (roughly chopped)
Coriander leaves - handful (roughly chopped)
Cumin seeds - 2 tsp (crushed between the palms)
Salt to taste
oil
Method of preparation:
- Mix all the ingredients except oil with enough water to make a batter of dosa consistency.
- Heat a tawa.
- Pour a ladle full of batter outside to inside on the tawa.
- Pour a little bit of oil around the dosa.
- Cook till the sides turn golden brown and crispy.
- Turn over and cook until done. About a minute.
- Remove from tawa and serve hot with any kind of chutney or sambar.
Wheat Dosa 1
Ingredients:
Wheat flour - 2 cups
Onion - 1 medium (finely chopped)
Green chili - 1 (chopped into roundels)
Curry leaves - 1 sprig (roughly chopped)
Coriander leaves - handful (roughly chopped)
Cumin seeds - 2 tsp (crushed between the palms)
Salt to taste
oil
Method of preparation:
Wheat flour - 2 cups
Onion - 1 medium (finely chopped)
Green chili - 1 (chopped into roundels)
Curry leaves - 1 sprig (roughly chopped)
Coriander leaves - handful (roughly chopped)
Cumin seeds - 2 tsp (crushed between the palms)
Salt to taste
oil
Method of preparation:
- Mix all the ingredients except oil with enough water to make a batter of dosa consistency.
- Heat a tawa.
- Pour a ladle full of batter outside to inside on the tawa.
- Pour a little bit of oil around the dosa.
- Cook till the sides turn golden brown and crispy.
- Turn over and cook until done. About a minute.
- Remove from tawa and serve hot with any kind of chutney or sambar.
Ragi dosa
Ingredients:
Ragi flour - 2 cups
Rava - 1/4 cup
Onion - 1 large (finely chopped)
Green chili - 1 (Chopped into roundels)
Curry leaves - 1 sprig (roughly chopped)
Coriander leaves - a handful (roughly chopped)
Cumin seeds - 2 tsp (crushed between the palms)
Salt to taste
Oil
Method of preparation:
Ragi flour - 2 cups
Rava - 1/4 cup
Onion - 1 large (finely chopped)
Green chili - 1 (Chopped into roundels)
Curry leaves - 1 sprig (roughly chopped)
Coriander leaves - a handful (roughly chopped)
Cumin seeds - 2 tsp (crushed between the palms)
Salt to taste
Oil
Method of preparation:
- Mix enough water with ragi and rava to make a batter of dosa consistency.
- Leave for half hour for the rava to soak in the batter.
- Add more water if necessary.
- Add the rest of the ingredients except for the oil.
- Heat a tawa and make dosas speading the batter evenly from outside to inside.
- Pour oil around the dosa and turn over when the edges r brown and crispy.
- Serve hot with any kind of chutney or sambar.
Vegetable Upma
Vegetable Upma
IngredientsSooji rava - 2 cups
Water - 3 cups
Onion - 1 (chopped lengthwise)
Carrot - 1 (chopped and steamed)
Beans - 5 (chopped and steamed)
Green chillies - 2 (slit lengthwise)
Curry leaves - 1 sprig (chopped)
Ginger - 1/2 inch (chopped finely)
Coriander leaves - a handful (roughly chopped)
Mustard seeds - 1 tsp
Split urad dhal - 2 tsp
Turmeric powder - 1/4 tsp
Ghee - 1 tsp
Oil - 1 tsp
Method
1. Dry roast rava until the color starts changing and spread it in a news paper to cool.
2. Heat ghee and oil in a wok.
3. Add mustard seeds. Once they crackle add the urad dhal followded by onion, green chilies, curry leaves and ginger.
4. When the onions become translucent add water, steamed veggies, turmeric powder and salt to taste.
5. When the water starts to boil add the roasted rava, stirring continuously to make sure there are no lumps formed.
6. Keep it closed and simmer for 2 minutes.
7. Now stir well and add the corriander leaves.
8. Serve hot with sambar/chutney/curd.
Happy cooking :)
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