Vysya's Delicious Recipes -Dosa Corner

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Monday, April 30, 2012

Soya chunk Gravy

 This Soya chunk korma or soya chunk gravy is very delicious to eat.Soya beans are an excellent source of high protein and fibrous food. After the extraction of soya milk, the soya chunks act as soya meal maker. 50% of the vegetable protein from the soya bean is a good fiber food enabling easy digestion and bowl movement. It is also said that the soy protein in soya chunks may reduce the risk of osteoporosis in menopausal women, and may also ease other menopausal symptoms. Soy protein in general is rich in B vitamins and Omega-3 fatty acids, which are thought to benefit many aspects of health.


Ingredients                                                           
                                                        
soya chunks - 1 cup.   
chilli powder - 1 tsp.
garam masala - 1/2 tsp.
oil - to fry.
salt - to taste.
                                                           

saute and grind

pearl onions - 10.
tomato -1.(chopped)
coriander seeds- 1 tbsp.
pepper corns- 10.
coconut - small piece.
turmeric - a generous pinch
garlic - 4 

Heat the oil add pearl onions,tomato,coriander seeds  pepper corns , and  garlic saute it well, till it turns golden brown. then add piece of coconut as such. grind the paste in a  blender.

Preparation

Soak the soya balls in boiling water, for 20 - 25 min to make it soft.Then drain it in a colander, then squeeze the balls, and slit it into two.

Note: if it is a smaller balls u can use as such, not necessary to slit.

Method

  • Heat the oil add chopped soya saute for 5 min, then add ground paste.
  • stir well for 2 min, then add needed water according to consistency.
  • Add chilli powder,garam masala ,turmeric powder  and salt. keep it in a medium flame so that the juicy mixture blend well with this soya chunk.cook until it gets a thick gravy consistency.
  • It goes well with chapathis,rotis,dosa,pulov,jeera rice,dosa.
Visit for more side dish:side dish for chapathi,roti








Pori Upma - maramaralu upma -Mandakki Oggarane - Uggani

Puffed Rice upma is a simple bachelor Recipe."Uggani" is a  Popular Andra recipe made from borugulu and popular  in Kurnool districts and Rayalaseema Regions of Andra Pradesh.I had this Uggani in Manthralayam choultry. it was very tasty. it was simple to make and delicious to eat.

        It could be made at busy mornings.Puffed rice is light and easily digestible. Though it has more volume than regular rice, it contains less calories and almost no fat.so the people who are in diet can take this recipe.
Maramaralu Upma

Ingredients

Puffed rice - 5 cup.
onions - 2.
peanuts - 3 tbsp.
coriander leaves - 1 tbsp(chopped)
turmeric powder - 1/8 tsp.
chilli powder - 1 tsp.
salt - for taste


Tempering

Mustard Seeds - 1/2 tsp.
channa dal - 2 tsp.

urad dal - 1 tsp.

Preparation

  • Take a bowl with water, soak the puffed rice in it for  2 - 3 minutes,then it becomes soft, then squeeze the puffed rice and keep it aside.


  • Roast the peanuts and keep it aside.

Method
  • Heat the oil add Mustard seeds, let it crackes, add channa dal,urad dal, when it turns golden brown , add onions, coriander leaves saute it well till onions turns pink.



  • Add  roasted peanuts, chilli powder , turmeric powder, salt and saute for 1 minute, in a medium flame.


  • Add squeezed puffed rice  and mix well.stir for 3 more minutes.
  • Then serve hot.


Wednesday, April 25, 2012

Bitter Melon podi/ Pavakka podi - Kakarakaya Podi - Bitter gourd podi

    Bitter Gourd (kakarakaya) podi goes well with hot rice.The bitterness of Bitter melon might turn some people away, it can really sweeten your health, because of its disease preventing and health promoting phyto chemical compounds.The pods are rich in phytonutrients like dietary fiber, minerals, vitamins and anti-oxidants. Fresh bitter melon is an excellent source of vitamin-C .







Bitter Melon podi




Ingredients

Bitter Melon - 1.
Roasted channa dal- 2 tbsp.
Red chilli  -3.
hing - a generous pinch.
coconut - 2 tbsp [grated].
oil - to fry.

Preparation

  • cut the bitterMelon into two and remove the seeds, and grate the bitter melon.

Method
  • Heat an oil add grated bitter Melon and saute  for 9 - 11 minutes,in a low flame, till it gets dry and raw smell goes.
  • Grind Roasted channa dal, Red chilli, hing and salt to gether in a blender to a fine powder.finally add coconut and run once,till everything combines.
  • Add the powder to  bitter Melon mix well and saute for 2 more minutes.
  • It goes well with rice.    

  

Tuesday, April 24, 2012

Beet Root chutney - Beet Root chutney - How to make Beetroot Pachadi


      Beetroot chutney is a multipurpose chutney  goes well with idli,dosa,chapathi and rice. Beetroot  is very low in calories  and contain zero cholesterol. Beetroot Containing the powerful antioxidant betacyanin, which gives beetroot its deep red hue, this vegetable purifies the blood and has anti-carcinogenic properties. Research shows it boosts the body’s natural defenses in the liver, regenerating immune cells. Now we learn to make Beetroot chutney.
Beetroot Pachadi
Ingredients

BeetRoot  - 1
onions - 1.
Red chillies - 5
Tomato - 1 (chopped)
salt - to taste.
coconut -2 tbsp
cilantro - 2 tbsp.
ginger - 1 inch.
garlic - 2
oil - to fry.
cumin seeds - 1/2 tsp.

To temper

Mustard seeds - 1/2 tsp.
urad dal - 1/2 tsp.

Preparation

  • Peel the skin of beetroot and Grate BeetRoot and keep it aside.
  • chop ginger ,garlic, onions, tomatoes finely.
  • Dry roast the  coconut for few seconds till it lightly turns golden brown and keep it aside.

Method
  • Heat oil, add cumin seeds when it sizzles add ginger, garlic Saute well till garlic turns golden brown.
  •  Then throw onions saute well till it turns pink, add tomato , red chillies,coriander leaves saute well till tomatoes turns mushy.
  •  Then add grated beetroot , cook for 15 minutes in a medium flame, till beetroot is well cooked. stir now and then. 
  • beetroot oozes water, and finally it becomes dry after 15 minutes.
  • This is the right time to switch off the flame.
  • Add roasted coconut and needed salt, mix well.
  •  Grind everything into a smooth paste with needed water.
  • Serve it. It goes well with Dosa's, idli's chapathi's  and rice.


Monday, April 9, 2012

Aloo Paratha

          Aloo Paratha is an Popular Paratha recipe, made with stuffing as Potatoes.Potato contains high nutritive value. It contains a substantial amount of alkaline salts. It is rich in soda, potash and vitamins A and B.Wheat has high carbohydrate content,has a valuable proteins,minerals and vitamins.This recipe is very tasty and rich in nutrients.






 
Ingredients needed
Wheat flour - 2 cups.
salt as required.
water - 1 cup.
oil - 4 tsp.



Dough preparation
  1. Mix wheat flour and  salt to gether,then  add water little by little to prepare the dough.
  2. knead well for few minutes which gives softness to the dough.
  3. Finally add some few drops of oil[4 tsp] over a dough.knead it again for few minutes.
  4. keep it aside for half an hour to one hour.[cover it with a lid so it maintains moisture else dough will become dry].



For Stuffing
Potato - 2.
onion(medium) -  2.
chilli powder - 1/2 tsp.
ginger garlic paste - 2 tsp.
turmeric - pinch. 
green chillies - 5.(chop finely)
oil to fry.
finely chopped coriander leaves - 3 tbsp.

garam masala - 1/4 tsp.
fennel seeds - 1/4 tsp.
salt - for taste.



preparation
Boil potatoes and smash it well without any  lumps.



Stuffing preparation

  • Heat oil in a pan,throw fennel seeds, then add chopped onions,then add ginger garlic paste,saute till onions turns pink, then add  green chillies,garam masala,chilli powder,turmeric powder, coriander leaves. saute for few minutes.
  •   Add smashed potatoes and salt,mix  well, till everything incorporates well.
  • Now stuffing got ready. Allow it to cool.
   To prepare Parathas 
  •  Divide the dough into equal portions.Make small balls, roll it like small poori's and  keep some stuffing inside it, gather the edges  as shown in the picture and again roll it to make fine ones.(stuffing should be sealed properly).
  •  Put on a tawa, drizzle some oil when both sides are cooked remove it from the flame.
step by step pictures
  1  Divide it into equal parts to make small balls.

 









2. Make small circles(as poori's), and spoon with Potato stuffing at the centre of circle.


3. Gather its edges, as shown in the figure.
 




4.Then press it. Now dust with wheat flour  and roll it out gently  .






6.Heat the tawa, Now place the chapathi, toast it till both sides are cooked.when you find black spots remove it from the flame.


7. Repeat the same for all the remaining dough.







   





Friday, April 6, 2012

Ashoka Halwa (Thiruvaiyaru Style) - Easy Ashoka Halwa

      Ashoka Halwa is a Popular Sweet Recipe from  Thiruvaiyaru, Tanjore District. This Halwa is made with Wheat flour & Moong dal   as a main Ingredient. Aromatic Roasted Wheat flour, when blended with Cooked Moong dal tastes yumm. This is an Easy Halwa Recipe, often we make when Guest Arrives our Home.






Ingredients

Wheat Flour - 1 cup.
Moong dal - 1 cup.
Ghee - 3/4  cup.
Cashew nuts - 15 pieces.
Food color - Generous Pinch.(optional)
Sugar - 2 cup.

Preparation

Pressure Cook the moong dal  with needed water, and Mash it, till soft. If not cooked well, then grind it in a blender to a Smooth Paste.(for 1 cup of Moong dal , you can add 4 cups of water).

Method
  • Take a Kadai, add Wheat flour,Ghee and Cashews. Mix well, without lumps.
  • Now switch on the stove, keep the flame to medium low. saute till Cashews turns little Golden brown, and also you get nice aroma of Wheat flour.


  • Now this is the right stage to add Sugar & Cooked Moong dal. stir well till the sugar Dissolves.


  • Then dissolve food color in 1 tbsp of water, and add to it.Mix well.
  • When it Reaches the Halwa consistency &
     when it leaves the sides of Kadai, switch off the flame.

Notes
  • Add 4 cups of water to Moong dal for Softer Cooking,If Moong dal is not cooked well, Halwa won't tastes Good.
  • if cooked moongdal has water,you can add that water also, while making halwa, to Get soft smooth Texture.
  • Adding Food colour is Optional. I used Pink color Agent, you can Use any other colour.
  • Sauting Wheat flour is also important step. Saute in Medium flame, along with cashews and Ghee, when cashews changes the color to light Golden brown,this will be the Right stage to add other ingredients.

Wednesday, April 4, 2012

Masala pori - khaara Mandakki - Masala borugulu

   Masala puffed rice or Murmura Chivda is a low calorie Indian snack, can be prepared in no time.Puffed rice offers few calories and little fat per serving.Puffed rice is enriched with extra vitamins and  minerals.one cup of puffed rice provides 25 percent of the daily value for iron and niacin and 24 percent for thiamin, based on a 2,000-calorie diet. The cereal also provides 24 percent of the daily value for riboflavin and 10 percent for manganese.Since it has low calorie we can eat it as a snack when we are hungry.
Murmura Chivda

Ingredients

Puffed Rice  - 4 cup.
Roasted Peanuts  - 1/2 cup.
Roasted chana dal(dalia) - 1/2 cup.
salt -as needed.
turmeric - 1/2 spoon.
chillipowder - 1 tsp.
curd chillies - 3.
garlic - 10.

For Tempering

oil - to fry. (3 tbsp)
Mustard seeds - 1/2 tsp
Curryleaves - 2 sprig.
hing - 1/8 tsp.


Preparation

  • Cut the Garlic lengthwise uniformly.

Method
  • Heat the oil, add mustard seeds, when it splutters, add  garlic, curd chillies, curry leaves. 
  • When garlic turns golden brown colour,  add peanuts,  roasted chana dal saute for few minutes, till it turns crisp.

  • Then add turmeric powder, chilli powder, salt and hing. mix well in a medium flame for 2 minutes, till all the spice powders blends well with dals.
  • Now keep the flame to low, then add puffed rice. 


  • Mix well.pori should be well coated with spice powder. 
  • Finally store it in a airtight container.
Notes
  • Cook everything in a medium flame.
  • you could increase or decrease peanuts & roasted chanadal according to your taste buds.
  • if you desire you could add cashews, while adding peanuts & dalia. 





Vengaya Chutney - Onion chutney - Ulli pachadi

           
    This onion chutney is a best accomplishment for idli,dosa,thavala vada, ragi dosa, kanchi puram idli  and appam. Onions are highly recommended for people trying to prevent cardiovascular disease, cancer, and infections. They appear to be effective against colds, heart disease, diabetes, and other diseases. It contains  anti inflammatory, anticholesterol, and anticancer components.  Here is Easy  preparation of onion chutney.

Easy Onion Chutney
         

Ingredients         

 Onion - 4
 red chillies  - 8
 tamarind -small piece (gems size)
 salt - needed.
 
To temper.

 Mustard seeds - 1 tsp.
 urad dal  - 1 tsp.
 curry leaves - few.
  oil - To fry.


  Preparation

  chop the onions finely.

 Method 

  • Heat the oil, when it is hot, add onions, tamarind, red chillies saute till onions turns golden brown colour.
  • Then grind everything into a coarse paste, with salt by drizzling little water.
  • Heat the oil and temper it by  items given in  Temper table and pour it over ground chutney.
  • Now onion chutney is ready. 
  • It serves well with idli's ,appam Dosa's and thavala vada.

         
   
         

Tuesday, April 3, 2012

Arisi Paruppu Sadam (Coimbatore Style) - Pappu Annam - Dhal Rice

Arisi Paruppu  Sadam is an Authentic Dish from Coimbatore. It is an Easy one Pot meal Recipe. if you feel tiresome, you can make this Protein Rich Toor Dal Rice in no time. It is high in dietary fibre, low in saturated fat, and cholesterol free.The split lentil (tur dal) is slightly sweet, having nutty flavor,  easily digestible and absorbs the flavor of other spices quickly.  When this dal is combined is combined with rice, a complete protein is gained.       Toor dal contains folic acid, an important vitamin for all women especially those planning to become pregnant.My mother often used to tell that her friends brings this rice to office often. Now we learn to make healthy protein Rich  & Easy Rice variety.  

 

          

Arisi Paruppu Sadam

 Prep Time : 10  min. 
Cook Time : 15  minutes .
Recipe Category:One Pot Meal
serves  :   5 . 
  
  Ingredients

 
  Rice - 1 cup.
  Toor dal - 1/2 cup.
  Onions  -2
  Tomato - 2.
  garlic - 6.
  Red Chillies - 2.
  Green Chillies - 2. 
  Curry leaves - 1 sprig
  turmeric Powder - 1/4 tsp.
  Sambar Powder - 1/4 tsp(optional).
  Water - 4+1/2 cups.
  Salt - to taste.
  
 To Temper

  oil - to fry 

 Mustard seeds - 1/4 tsp 
 Cumin seeds -1 tsp.            
                    
Preparation
     Soak Rice + Toor dal in Water for 20 minutes.
Method
  • Heat the oil, add mustard seeds when it splutters add cumin seeds, when it sizzles, add Garlic, green chillies,Red chillies, curry leaves.
  • When Garlic turns lightly Golden brown, add onions.




  • Saute till onions turns golden brown, then add tomatoes,turmeric,and Sambar Powder.Saute till tomatoes turns mushy.
  • Add the rice+toor dal, saute for a minute.


  • Then add needed water(4+ 1/2 cup) & salt. 



  • when water starts boiling, transfer it to a vessel, and pressure cook for 3 whistles.
  • When pressure subsides,open the lid, add tsp of Ghee, before serving and serve with Potato fry or Appalam. 
Notes


  • you can pressure cook directly, but for beginners, there might be a chances of burning.So I always,prefer to cook the rice using vessel in a cooker. just add 2 cups of water, and place the vessel and cook for 3 whistles.
  • you can also use pearl onions, it tastes Good.
  • Adding Both Red chillies & Green chillies gives spiciness to Rice.
  • Always serve hot.