Vysya's Delicious Recipes -Dosa Corner

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Wednesday, May 30, 2012

Moong Dal Dosa (with drumstick leaves) - pesara pappu dosa - pasi paruppu dosai

  Moongdal Dosa(pesara pappu dosa) is a distinct kara dosa variety. Yellow gram(pesara pappu) like other lentils and pulses are good source of protein and dietary fibre. They are low in fat and rich in B complex vitamins, calcium and potassium. It is free from the heaviness and tendency to flatulence, which is associated with other pulses. Its regular use during childhood, pregnancy and lactation helps one to get the required nutrition and promote health.





 Prep Time : 15 min.
 Cook Time :2 minutes per dosa
Serves:4                                                                 
 Recipe Category: Main
                                                                                  


Ingredients

Moong Dal - 1/2 cup.
Raw Rice - 1 cup.
Cooked Rice/Left over Rice - 1 cup.
jeera - 1/2 tsp.
black pepper - 1+ 1/2 tsp[shld be 35 - 40 in number].
curry leaves -1 sprig.
Red chillies - 6.
hing - 1/8 tsp.
salt - for taste.
tamarind - goosebery size.
drumstick leaves - 3 handful.(optional)
coconut - 1/4 cup.

 

Method
  • Soak Moong Dal and Raw rice to gether , for 3 - 4 hrs or overnight.

Preparation
  • Grind   everything together by adding needed  water.
  •  Consistency should be moderate.
  • Now batter is ready.spread like normal dosa, drizzle some oil, cook it covered, when one side is cooked flip the dosa, when it is cooked on both the sides remove it from tawa.



    Notes
    • Fermentation is not necessary.
    • pour like normal dosa.
    • Adding drumstick leaves is optional, if you don't have omit it.
    • you could also add chopped onions to the batter, and make dosa's.

Tuesday, May 29, 2012

Kara Poondu chutney - Spicy Garlic Chutney - Tellapayalu Chutney

   Garlic chutney Goes very well with idli, dosa, chapathi, appam and also as a spread on bread. Garlic as a natural "wonder drug" for thousands of years. Now medical research indicates garlic may prevent and even reverse high blood pressure, heart disease, and cancer, as well as a host of other serious health problems. In fact, a recent head-to-head comparison proved garlic just as effective as the leading cholesterol-reducing drug in lowering cholesterol levels. Now We prepare a tasty chutney.         



                        

                                                  

Ingredients  
                                                                                                 
Garlic - 30 cloves.                                              
Red chillies - 5 - 6
Salt- For taste.
tamarind - small goosebery size.(amla size) 

To Temper 

oil - 1 tsp.
mustard seeds - 1/2 tsp.
curry leaves - 1 sprig. 
hing - Generous Pinch.

Preparation 

Peel the Garlic. if the garlic is big slit it into two or three and keep it aside.


Method
Heat the oil, add garlic, red chillies and tamarind. Saute till, garlic turns golden brown colour, then grind everything into a smooth paste with little water and needed salt.

Heat the oil, add mustard seeds, when it splutters add curry leaves, saute for few seconds, add hing, finally pour this tadka over the chutney. 



It goes very well with idli, dosa, roti's and as a spread to bread.


                                                                      














Wednesday, May 23, 2012

Rava Roast


                   I hope every one Likes Rava Dosa(rava roast).i have posted rava dosa with step by step pictures and tips.  I will teach the better way to prepare the Rava dosa.In this method you get a crispy Dosa's, as well as the cooking time of Dosa's will also be quick.Rather than mixing  flours for preparing rava dosa, if you prepare batter in this method, you get crispy dosa's and dosa also comes out very well. This batter preparation might be very helpful for beginners.




Ingredients

Raw Rice - 1 cup.
White Sooji - 1/2 cup.
salt - For taste.


Tempering

Jeera - 1+ 1/2  tsp.
curry leaves - 15.
oil - To fry.
green chillies - 2 

Preparation

Soak Raw Rice for 4 to 5  hrs or overnight.

Method
  • Grind the Soaked Rice and salt with needed water into a fine batter.
  • To the batter add white sooji.stir well.
  • Let it sit aside  for half an hour to one hour.
  • Rava dosa preparation
  • Heat the oil add jeera, when it splutters add green chillies and curry leaves saute till green chillies turns pale , then add it  to the  batter.
  • Add some more  water to the batter and stir well (The batter should be like butter Milk consistency, as shown in the picture).So that you get crispy Dosa's.
  • While pouring dosa fill the outer corner of the tawa in a circular motion as shown in picture 2, then fill inner layer. If there is any gap remaining,  fill it with batter.drizzle some oil, when cooked on one side,flip the dosa, when both sides are cooked, remove it from tava. 


Note

  • Fermentation is not necessary.
  • Before you pour the dosa, at the beginning, use the ladle and stir the batter from the bottom, if the batter is thick add some water according to consistency.
  • consistency should be like butter milk, so you get crispy dosa's.
  • it is better to stir the batter each time before you pour each dosa.
  • you can chop cashews into fine pieces and roast it in a ghee or oil then you can add it in a batter which gives additional taste to dosa.
For more dosa varieties visit: dosa & adai varieties
      

Monday, May 21, 2012

curd upma - majjiga upma - Perugu pindi - Dahi upma

Dahi  upma(curd upma)  is made with raw rice and Sour curd. It is a simple break fast recipe. This is an authentic vysyas recipe.  Rice with Curd ,which gives tangy  taste to upma, makes the upma so tasty. Whenever  we have left over sour  curd, i will ask my grand mother to make this upma. it takes some time to stir. but taste will be awesome.
 
Curd Upma




                                           Curd Upma  
Prep Time: 20 min.                                   
Cook Time : 30  mins
Serves: 2                                  
Recipe Category: Main   

 
Ingredients

Raw Rice - 1 cup.
coconut - 1/4 cup.
Green chillies - 5.
Sour curd - 3/4 cup.
chana dal - 1 tbsp.
salt -to taste

To Temper 

Mustard seeds - 1/2 tsp.
urad dal - 1/2 tsp.
curry leaves - 1 sprig.

  Preparation

  • Soak Raw Rice  for 4 hrs or overnight.
  • Soak seperately,  1 tbsp of chanadal with needed water for 2  hrs, till dal is soft.(optional).
  • To the Soaked Rice, add Green chillies,coconut,salt and grind the content by adding curd little by little  to prepare the batter. The consistency should be moderate,Not too thinner or thicker.
  • Add the soaked chana dal to the batter and mix well. 
Method
  • Heat the oil add mustard seeds , when it crackles,add urad dal, then add curry leaves. 


  • When dal's, turns golden brown colour, add the batter.


  • Stir the batter,now and then  till it is well cooked and comes in the form  of upma consistency, as shown in the picture.Cook in  medium low flame.
  •  Dough  should be cooked until ,it is  is not sticky to mouth.it takes nearly 25 minutes to cook with medium low cooking .Then serve hot.
Notes
  • Adding chanadal is optional, if u forgot to soak, just temper it.

Saturday, May 19, 2012

Tamarind Upma/pulusu pindi

Pulusu pindi is a Popular Recipe in Vysyas Cuisine. This recipe is made with rice and tamarind. This recipe is one of the favourite recipe to my family members. Taste of this upma is so distinct, and this upma has tanginess,mild sweetness and savoury.
 
Pulusu Pindi
Ingredients

Raw Rice- 1/2 cup.
idli rice - 1/2 cup
Red Chillies - 6.
tamarind - small lemon size ball.
jaggery - 1 tbsp.
coconut - 1/2 cup.
salt - for taste.
oil - to fry.(1 tbsp)

Tempering

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

Preparation
  • Soak the rice for 4 - 5 hrs or overnight.
  • soak the tamarind in water to extract the juice before making pulusu pindi.

Method
  • To  the Soaked Rice add redchillies,coconut,salt and ground it into a little coarse batter with needed water.


  • Then add jaggery, tamarind juice with it and mix well.
  • Heat the oil add mustard seeds when it splutters, add channa Dal,urad dal,  and curry leaves  when it turns golden brown add the batter.(flame should be medium low).
  • Stir now the then, till the batter is well cooked, and comes in the form of upma consistency.
  • when upma is not sticky to mouth, it was done.

Notes
  • consistency of batter should be like  dosa batter consistency.
  • you could add tamarind while grinding the batter.
  • cook in medium flame. 
  • cook till it is not sticky to mouth.




Thursday, May 17, 2012

Chettinad chutney - Chettinad Kara chutney - Chettinad Onion Tomato Chutney

Chettinad chutney is made with Pearl onions, tomatoes and spices. The nutritional value of Pearl onions means that they're good for Losing weight and Maintaining good health.it goes very well with idli, dosa , appam and paniyaram.


Chettinad Chutney

Prep Time : 10 minutes. 
Cook Time : 12 minutes .                  
Recipe Category:Side dish
Recipe Cuisine:Indian
Serves:2

Ingredients

pearl onion - 20.
tomato -1.
chilli powder -1  tsp.
fennel seeds - 1/4 tsp.
salt - to taste.

Tempering

oil - to fry.
Mustard seeds - 1/2 tsp.

 
Method
  • Grind pearl onions,tomato,fennel seeds and salt together in a blender with little water and needed salt.


  • Heat the oil add mustard seeds,when  it splutters,  add the ground paste then add chilli powder , saute it well,  for few minutes till the raw smell goes and oil oozes out.
  •  it goes well with all kinds of Dosa's and Idli's.


Notes
  • Saute the chutney  well, till raw smell goes,this is the important step in this chutney.


Karam Dosa

Kara dosa is a popular vysyas Recipes. it is made with rice, toor dal and some spices. As soon as you make the batter, you can prepare the dosa.


Ingredients

Raw Rice - 1 cup.
Toor Dal- 1/2 cup.
cumin Seeds - 1/2 tsp.
pepper seeds - 1+ 1/2  tsp.[35 to 40 in number]
curry leaves - 1 sprig.
tamarind - small lemon size.
hing -1/8 tsp.
Red chillies - 7.
coconut - 1/2 cup.(optional)
salt - for taste.

Preparation

Soak Raw Rice and Toor dal together for overnight or 5  to 6 hrs.

Method
  • To the soaked Raw Rice and Toor dal add cumin seeds,pepperseeds,curryleaves,tamarind,hing,Red chillies and coconut(optional) and salt.
  • Add the contents to the blender and grind it with needed water.(Grind the contents like Sooji  ).


  • As soon as you prepare the batter start preparing dosa's. fermentation is  not necessary.
  • Consistency of batter should be moderate not too thicker or thinner, as shown in the picture.

  • Heat the tawa, when it is hot, take the ladle of dosa and spread it outside, then fill inner gaps if any. (Spread the dosa like we make rava dosa). drizzle some oil.
  • When it is cooked on one side,dosa turns crisp at the edges, now  flip the dosa, when both sides are cooked remove from tawa and serve hot 
Note : If you have drumstick leaves chop and add the leaves to the batter, it will be more delicious and nutritious.

Masala Puri (Coimbatore Style) - Spicy Masala Puri

Masala Poori is a Popular Indian street Chaat Recipe.it is also a kid's chaat Recipe. I am a big fan of Masala Poori's. Coimbatore is famous for Masala Poori's.In coimbatore near my area, in Each and every corner of the street, they sell this chaat at evenings. Weekly twice i use to have it.At times my mother gets this to home. After eating masala poori's, if masala remains, we will mix with pori(borugulu) and have.Even now if i go to coimbatore i never  miss it. I learnt this recipe from my cousin viji Aunty. she is expert in doing all these chaat items. 




 Ingredients

Golappa's or Puri's - 50. 

For Masala 
 
White peas - 1 cup.
boiled potatoes - 2(Medium size)

To Temper 

Cinnamon - 1.
cloves - 1.
Fennel seeds - 1/4 tsp. 
coriander leaves - 1 hand ful.
Mint leaves - 1 fisful.
Garam Masala - 1/2 tsp.

To Grind

Ginger - 1 inch.
Garlic - 8.
coriander powder - 1 tsp.
chilli Powder - 1.5  tsp.
salt - to taste.
Cinnamon - 1.
cloves - 1.
Fennel seeds - 1/4 tsp.



Topping

Grated Carrot - 2 (Medium Size).
Onion - 1 (finely chopped).
Coriander leaves - 1 fistful.

Preparation


1.Soak the peas overnight or 7 to 8 hrs . Then boil White peas in a cooker with potatoes till it turns soft.(I cooked for 5 to 6 whistles). 



2. Then Mash it well. 





Method

3. Grind everything Given in a To Grind column with 2 tbsp of cooked peas and needed water. Now Masala paste is ready.


 4. Heat the kadai, add oil, saute cinnamon,cloves and fennel seeds for few seconds, till it turns aromatic.


5.Add chopped coriander leaves,mint leaves for few seconds till leaves shrinks.




6. Then add  Masala Paste, saute  for few minutes, till the raw smell goes off .



7. Then add  cooked peas  along with needed water(u can use Boiled Peas water also). Mix well.



8. Add Garam Masala. (you can adjust spiciness at this stage by adding chilli Powder & salt). 




 9. let it boil for few minutes, till everything combines & it gets Gravy Consistency. Now Masala is ready.




Serving Method

10. Grate carrots,chop onions and handful of coriander leaves finely.



11. Mix well.


12. Crack the Puri at the top, then Spoon it with Masala.


13. Sprinkle onion, carrot mixture on Each Poori's.

14. Serve immediately. Else it turn's Sogy.


BHEL PURI

Take a Mixing Bowl, add Pori (puffed Rice), add one or two crushed puri's, then add this Masala, Mix well.Then serve immediately,Else it turns Sogy.





Carrot Kheer - carrot payasam - carrot paramannam

    Carrot kheer  is easy to prepare  and also prepared during most of the festival occasions. Carrots are loaded with beta carotene, which is why they appear orange. Carrots are very low in saturated fat and cholesterol. Carrots are also a good source of thiamine, niacin, vitamin B6, folate and manganese, and a very good source of dietary fiber, vitamin A, vitamin C, vitamin K and potassium.Now we learn to make simple and healthy carrot kheer.


Carrot kheer
Ingredients

carrot - 4 (Medium Size)
sugar- 2 tbsp.
Milk - 2  + 1/4 cup.
Cashew nuts - 4. tsp (broken)
ghee - to fry  (4 tsp)

Preparation 

  • wash the carrots, cut the edges, pressure cook  the carrots for 4 whistles, once it cools down , remove the skin of carrots and grind it into a smooth paste with 1/4 cup of milk. 

  • Saute the cashews in a pan with ghee, till it turns golden brown colour, and keep it aside.
Method
  • In a same  pan, add  carrots paste,sugar, milk mix well, let it boil in a medium flame for 10 min.Garnish with cashews.

  • you can serve hot or cold, as you required.
 
 

Tuesday, May 1, 2012

Tomato chutney

The tomato is a low-calorie food packed with nutrition, especially when fully ripe.  Tomatoes are an excellent source of vitamin C, carotenes (especially lycopene), biotin, and vitamin K. They are also a very good source of vitamin B6, pantothenic acid, niacin, folic acid, and dietary fiber.Tomato is rich in vitamin C and contains some vitamin B and vitamin A. The vitamin C content increases as the vegetable ripens. The nutritional value of tomato makes it good for weight loss, obesity, eye disorders, night blindness, urinary tract infection, liver disorders, jaundice, indigestion, morning sickness, constipation, diarrhea, intestinal disorders, and diabetes. It also helps in cleansing the body of toxic compounds.


Ingredients                                                                         

Tomato - 2.                
onion - 1.
garlic - 3.
curry leaves -10.
ginger root - 1tsp (grated).
oil - to fry
red chillies - 4.

Method

  • Heat the oil,add the tomatoes,onion,garlic,curry leaves,red chillies and ginger, one by one and saute it at least for 15 min.It should be well sauted till the raw smell goes.
  • Then transfer the content to the blender and add  salt, then grind it well.
  • It serves as a very good combination for dosa's and idli's.