Wednesday, 2 January 2013

Oats-Peas Dosa

This is my next recipe with oats. It can be done just instantly. The peas stuffing inside is too easy to make and kids would surely love this dosa. 

Serving Suggestions : 5 Dosas

Ingredients :
Quaker Oats - 1 cup
Black urad dal - 1/4 cup (washed and powdered)
Water - As needed
Salt - 1/2 tsp

Peas Filling :
Frozen Green Peas - 2 cups
Mustard seeds - 1/2 tsp
Jeera - 1/2 tsp
Chilli powder - 1/4 tsp
Salt - 1/2 tsp

Method :
1.For the filling, heat oil in a kadai. Add mustard seeds and when it splutters, add jeera.
2.Add peas, salt and chilly powder. Stir fry for 2 mins and keep aside.
3.Grind oats and urad dal separately to powder.
4.Combine oats powder, dal powder and salt. Add water to make a dosa batter consistency.
5.Now, pour a ladle of batter to make dosa.
6.When it gets cooked on this side, put the peas filling.
7.Cover and cook on low flame until dosa gets cooked fully. Do not turn over.

Enjoy the dosa!!!

Oats Uthappam

Tried this recipe recently. No need of soaking pulses overnight, its just instant and healthy too. So lets see how its made.

Servings : 2-3

Ingredients :
Quaker oats - 1 cup, powderedy 
Water - As needed
Onion, small - 1, finely chopped
Tomato, small - 1, finely chopped
Green chilly - 1, finely chopped
Coriander leaves - 1 tbsp, finely chopped
Turmeric - 1/4 tsp
Chilli powder - 1/2 tsp
Dry Kasuri Methi - 1 tsp
Garam Masala - 1/2 tsp
Salt - As needed 

Method :
1.Mix all the above ingredients in a bowl. Beat well adding enough
water to make a batter of a bit thick consistency.
2.Heat nonstick pan.
3.Pour 1 and 1/2 ladle of batter. Spread lightly. Pour oil around it.
4.Turnover, and cook the other side.

Enjoy uthappam with any chutney of your choice.

Broccolli Rice

This is my first recipe using broccoli. Got this recipe via internet. The taste of this rice was so unique from the usual veggie rice. So shall we try it out now, come on!!!

Serving Suggestions : 2

Ingredients :
Cooked white rice - 1 cup
Jeera - 1/2 tsp
Garlic - 2 , finely chopped
Onion - 1, chopped length-wise
Broccoli florets - 3/4 cup
Salt - to taste
Pepper powder - to taste
Olive oil - 1 tsp

Method :
1.In a pan, add oil and once its heated add jeera.
2.Add onion, garlic, a pinch of salt and fry till onions turn brown.
3.Now add the broccoli florets, sprinkle little water and cook it covered in medium flame for 5 mins or until florets become tender.
4.Add the cooked rice, salt and pepper needed and fry for a minute or two.

Enjoy the rice with any raitha or chips of your choice. I would personally recommend no side dish for this yummy dish.

Thursday, 27 December 2012

Pudina Pulao

Last week saw this recipe in a cookery show. Tried it out and it came out wonderful. I personally don't like pudina much, but after trying out this recipe i do it often. So lets start!!!

Serving Suggestions:   2

Basmathi Rice - 1 cup
Pudina - 1 cup
Peas(frozen) - 1/2 cup
Small onion shallots - 10
Coriander leaves - 1/2 cup
Green Chillies - 2
Ginger - 1" piece
Garlic - 4
Coconut - 1/4 cup
Salt - as per taste
Water- 2 cups
Lime juice - 1tbsp
Ghee - 1 tbsp
Clove - 2
Cinnamon - 2
Cardamom - 2

1.Soak basmati rice for atleast 10 minutes. 
2.In a kadai, add one tablespoon of ghee and add the soaked rice and fry till all the water gets absorbed. Set it aside.Pressure cook the rice with 2 cups of water for 3 whistles.
3.I used frozen peas which can be soaked in water for 5 minutes and can be used directly.If using dry peas, soak it in water 12 hours before.
4.In a kadai, add one tablespoon of oil. Add the onion shallots and fry till it turns golden.
5.Add green chilly and fry. Add ginger, garlic, clove, cardamom, cinnamon, pudina, coriander leaves, coconut. Fry for 2 mins, cool and grind with little water.
6.Add oil and ghee in another pan, fry the ground paste in medium flame for 2 mins. Add salt and peas and mix till raw smell disappears.
7.Now, add rice to it and mix. Add lime juice and required salt for the rice.
8.Add little ghee to the rice, close and cook in low flame for 10 mins.

Serve it with onion or any other raitha of your choice.

Kadamba Kuzhambu

This kuzhambu is my mother's recipe.  It is very easy to prepare and tastes so yummy. As the name says, "kadambam" here refers to the mix of spices used in this kuzhambu. Come on, lets try it out!!!

Serving Suggestions: 4

Tamarind - A lime sized ball
Capsicum, green - 1 cup , cubed
Curry leaves - few
Salt - to taste
Sesame oil - 4 tbsp

To roast in oil and grind:
Channa dal - 1 tsp
Urad dal - 1 tsp
Moong dal - 1 tsp
Toor dal - 1 tsp
Black peppercorns - 6
Red chilly - 4
Coriander seeds - 2 tsp
Hing - little
Fenugreek seeds - 1/2 tsp

1.In a pan, take 3 tbsp sesame oil.  Add mustard seeds and when it splutters, add capsicum, little salt and fry it for a minute.
2.Soak tamarind in hot water.  Drain and collect the tamarind water.
3.To the pan in step 1, add the tamarind water and required salt, curry leaves.
4.When it boils, add the grounded paste and stir without forming lumps.
5.If too watery,add 1 tsp of rice flour in water and pour into the kuzhambu.
6.Add 1 tbsp sesame oil and switch off the flame.

Wednesday, 26 December 2012

Vazhaipoo Vadai

Here comes the crispiest and yummiest vadai. Vazhaipoo is very healthy veggie.  We can make a variety of dishes using this veggie, from soups to curries.  In this list, i gave a thought to do this vadai.  Though, we usually use all dals in equal proportions to make vadai, to get the crispiest vada i added only channa dal to this. Here it comes!!!

Serving Suggestions: Makes 10 vadas 

Channa Dal - 1/2 cup
Vazhaipoo - 2 cups
Red chilly -3
Hing - little
Salt - To taste
Curry Leaves - few

1.Clean and chop the vazhaipoo finely and put it in buttermilk.
2.Take 1/2 tsp of channa dal and soak it separately in hot water for 20mins.
3.Soak the remaining channa dal in warm water for 1/2 an hour.
4.Grind channa dal soaked in step 3 wit salt,red chilly and hing. Then, add channa dal soaked in step2 coarsely.Sprinkle little water if too dry.  Just whip it once.
5.Drain vazhaipoo, rinse it twice in water and clean it thoroughly.
6.Add chopped curry leaves,vazhaipoo and use your palm to shape it into vadas.
7.Heat oil in a kadai in medium flame and drop the vadas.
8.Fry till golden brown.Drain excess oil using kitchen towel.

 Enjoy with your favorite chutney.

Thursday, 8 November 2012

Dal Tadka

A light and easy-to-prepare gravy for roti's is dal, i would say.  This is a restaurant style Dal Tadka made at home.  I used only moong dal to prepare this.  So lets see howto do it :

Serving Suggestions:   3

Moong Dal - 1 cup
Onion, finely chopped - 1
Tomato, finely chopped - 1
Garlic,finely chopped - 3
Coriander leaves - a few
Salt - as per taste
Turmeric - a pinch
Red chilli powder - 1tsp
Garam Masala - 1tsp
Hing - a pinch
Dried Kasoori methi leaves - 1tsp
Lemon juice - 1tsp

Tempering :
Ghee - 1tblsp
Jeera - 1tsp

Garnishing :
Coriander leaves - few

1.Pressure cook dal with enough water along with tomato and turmeric till it becomes soft. Drain water and mash it till it becomes soft and keep aside
2.Now,heat ghee in a kadai. To this,add jeera and allow it to splutter. Add onions and saute for 2-3 mins.Then,add garlic and fry for a minute.
3.Now add hing,chilli powder,garam masala,salt to this and fry till raw smell disappears.
4.Now add, mashed dal-tomato mixture and allow it to boil for few mins.
5.Add little water to increase consistency. Switch off flame and add crushed methi leaves and lemon juice.
6.Garnish  with coriander leaves and fresh onions and serve hot.