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Showing posts with label Breakfast / Dinner recipes. Show all posts
Showing posts with label Breakfast / Dinner recipes. Show all posts

Friday 18 October 2013

Ven Pongal

                    Recently Ven Pongal has got added to my favorite food recipe...And the best thing is I find it very easy to prepare, any one newer to kitchen can find this recipe very simple, filling and tasty too.


Ingredients:

Raw rice - 3/4 cup
Moong dal - 1/4 cup
Cashews and raisins - 1 tbsp.
Jeera Pepper Powder - 1 tsp
Curry leaves  - few
Oil or ghee - 1 tbsp.
Salt to taste

Method:

Wash rice and Dal.
For 3/4 cup rice + 1/4 cup dal = 1 cup, we need to add 2 and 1/2 cup water.
Cook the Rice and Moong dal along with required salt for 4 to 5 whistle in pressure cooker.
Mash the rice and dal well, keep it aside.
Temper in ghee / oil with curry leaves, jeera pepper powder, cashews n raisins (optional) and mix it to the cooked rice.
Now the Ven Pongal can be served with sambar or chutney or either.

Saturday 12 October 2013

Veg Rava Upma

        I like Upma to be flaky, not mushy one :) so i always take care to add proper amount of water while making upma. And my better half prefers Veg upma rather than the plain one.
We usually have it with sambar or coconut chutney...



Ingredients:

Rava / Sooji - 1 cup
Water - 1 cup
Onion - chopped 1 no.
Chopped Veggies like carrot, Peas, potatoes and beans - 1 cup
Sambar powder - 1 tsp
Turmeric powder  - a pinch
Salt to taste
Oil to temper
Curry leaves - few
mustard and jeera - each 1/4 tsp.

Method:

     Heat 1 tbsp. oil and temper with mustard, jeera, Curry leaves and add onion.
     Sauté and add the veg till it is cooked half.
     Add turmeric and sambar powder and cook until the raw smell goes
     Add Rava , roast it along with Veg and add salt.
     Add the water, stir well till it comes fluffy and cooked well.
Now its ready to serve...
 




 I am sending this to WTML event @ Asiyama Page

Sunday 15 September 2013

Chola Dosai

Sorghum is called Cholam or vella cholam in Tamil....
Flavorful  millet and healthy too.
It's a best substitute for rice breakfast...

Ingredients:

Cholam  - 2 cup
Fenugreek - 1 tsp
Rice - 1 cup
Urud dal - 1/2 cup
Salt to taste

Method:

Soak Cholam, Rice and fenugreek should be soaked for 6 to 8 hours ...
Urud dal should be soaked for 1/2 an hour to 1 hour only.
Grind it to smooth batter.
Add Salt and mix it with hand for fermentation.

Allow to ferment for 8 hours or overnight.

Make a thin dosai with the batter and serve it with Kara chutney or sambhar.

Friday 16 August 2013

Ragi Dosa | Ragi Ghee Roast | Finger Millet Dosa

              Ghee roast is always special, but Ragi ghee roast is super special because it requires very less ghee to get roasted still you get the super flavor of ghee in the roast.
Here I have used the batter of Ragi Idly to make this ghee roast, healthier than our usual roast, crispy and tasty breakfast. Tastes great with Sambar and chutney.

Ingredients:

Ragi flour - 3 cup
Fenugreek - 1 tsp
Urud dal - 1 cup
salt to taste

Soak Urud dal and fenugreek for 2 hours and grind it, add the Ragi flour and make the batter.
Add Salt, mix it with hand and leave it for  8 hours fermentation (or overnight fermentation).

Make crispy ghee roast by spreading it in dosa Tawa.

Thursday 15 August 2013

Ragi idli | Finger Millet Idli

Now a days I am more interested in trying millet recipe varieties, healthy healthy breakfast who doesn't want it...
So, thought to try Ragi Idly, searched some recipes in net some says to add rice and other without rice the only ragi....I opted to try only Ragi idly. The out come was fluffy soft idliees...

Best combination for idly will be always sambar and chutney but, we have few better combination too yes, ellu podi , Dry  salt fish curry, chicken kurma, fish curry and so...on.
Here I have made dry fish curry with drumstick and brinjal in it...yeah its the taste of our native.

Ingredients:

1 cup Urud dal
1 tsp Fenugreek
3 cup Ragi flour
Salt to taste

Method:

Soaked urud dal for 2 hours along with fenugreek and grinded it softly and added the Ragi flour to the batter with required water and salt. Now set to fermentation for overnight (mixing the salt with hand is important for fermentation).

Pour the idly batter in the plate and set to steam until it completely cooked.

Friday 2 August 2013

Cholam Kuzhi Paniyaram | Chola Kuzhi Paniyaram | Sorghum or Jowar Recipe

Kuzhi Paniyaram is a traditional and  famous tiffen / breakfast in Tamil nadu.
This Paniyaram can be made with Rice / millet / Dal with 'n' number of variation in flavor and taste.

This recipe is made with little millet , "Sorghum" , Cholam in tamil and known as Jowar in Hindi.

This Sorghum millet gives nice flavor to this recipe...now i have made it as plain Paniyaram without addition of any masala.  Soon will come up with other variations too :)

Addition of finely chopped coconut gives a nice crunchy bite to this dish. Usually it is paired up with spicy tomato chutney.


Ingredients:

Cholam - 2 cup
Rice  - 1 cup
Urud dal - 1/2 cup

To temper:
Mustard - 1 tsp
Jeera - 1tsp
Bengal gram - 2 tsp
Curry leaves  - few
Redchilly - 4
Coconut - sliced 1/2 inch pieaces 1 cup.

Clean and soak dal, cholam and rice.
For Cholam and Rice soaking time is 4 hours and for urud dal not more than 1 hr.
Soak the above ingredients and grind it to fine paste as for idly, add salt
(mixing salt with hand is important to ger fermented batter) and this batter require 8 hours/over night fermentation...

Once fermented, heat a oil in pan for tempering with mustard, jeera, bengal gram, curry leaves, redchilly and finally add coconut.
Mix well and pour it in hot oil greased paniyara kuzhi, cover and cook.


I am Sending this to Healthy Diet - Cooking with Whole Grains, happening @ Priya's Space.


And also packing it to SIC–South Indian Cooking , happending @ Nivedhanam Event by Anu's healthy kitchen

Monday 29 July 2013

Aloo Parantha

Aloo Parantha or Aloo Stuffed Chappathi...
I made dough for chappathi with whole wheat flour alone, no combination of any other flour...
This is a intresting recipe, which i learnt from one of my relative...

It best goes well with pudhin / coriander chutney's or Aam Chunda.

Ingrediants:

Whole wheat flour - 1 cup
Salt to taste
Oil - to temper and kneading dough

Potato Masala:

Potatoes - 2
Jeera  - 1 tsp
Curry leaves - few
Corriander leaves or Methi leaves  - few
Chat masala - 1/4 tsp
Garam masala - 1/4 tsp
Chilly powder - up to your spice level

Boil and mash potatoes (There should not be water in it)...Temper all the ingredints except masala's and add the potatoes and saute..
Now add the masala one by one and required salts...

Method for parantha:

To make a dough knead the wheat flour with salt and water, just 1 tsp of oil is enough at the end of kneading process, which makes the flour not to sticks to your hand.

Now roll the dough and fill the masala and make it to small balls...
dust with flour and knead it to round shape, you should not give pressure while making round, as the filling will get messed.

Now toast the chappathis in hot tawa with ghee sprayed over it...





Wednesday 24 July 2013

Parotta with salna...unbeatable tasty combo

Parotta:

Maida  2 cup
Salt to taste
2 pinch baking soda
1/2 spoon sugar
Oil to knead

Mix the above incrediants and knead  a dough, coat oil to the dough so that the dough should not stick in you hand or vessel...
This kneaded dough should be rested for nearly 3 hours (Atleast 2 hours), then make parotta by folding method just like how we make layer parantha or layer chappathi...

Salna:

Ginger garlic paste
Onion - 1/2 cup
Green chilly - 2 (Can increase depending on the spice level)
Veg (Carrot, Beans, Potatoes) - 1/4 cup (Optional)
Spices like patta, curry leaves, lavanga...

To dry roast and grind:

Coconut  - 1/2 cup
Poppy seed  - 2 tsp
Fennel seed - 1 tsp
Coriander powder  2 tsp

Heat a oil in pan, temper with curry leaves, patta, lavanga and fry onion, ginger garlic paste and add the veg  saute well add the tomatoes...
Once cooked well, add the grinded paste, salt to taste...
Allow to boil in sim and cook untill the raw smell goes.

It will be a nice combination for parotta, adai , dosai or idly.


 

Thursday 18 October 2012

Veggie Thepla


Thepla is a healthy Gujrathi Snack.

Ingrediants:

Wheat Flour              -   3/4 Cup
Gram Flour               -   1/4 Cup
Fenugreek Chopped  - 1 Full hand
Carrot Gratted           - 1 Cup
Cabbage Gratted       - 1/4 Cup
Fresh Coriander Chopped       - 1 tbsp
Salt to taste
Oil                             - 1 tbsp
Ginger, G.Chilly Paste  - 1tsp
Turmeric Pwdr              - 3 pinch
Yogurd                          -  as requeird
R.Chilly Pwdr               - 1 tsp


Method:

Just mix every thing and knead a dough with little curd.
Make a small balls and spread like chappathis, as thin as possible.
with spraying little oil, toast it in Tawa, as we do for making chappathi's.

Healthy snack can be best with Hung Curd, Jam, or can have with any Fruit Halwa.