Vysya's Delicious Recipes -Dosa Corner

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Wednesday, June 27, 2012

Mushroom biriyani - Kalaan Biriyani - Puttagodugula biriyani

Mushroom biriyani is a simple biriyani recipe. I will teach you simple and better way to make biriyani, with available ingredients in home.Mushrooms are nutritious and delicious.  The health benefits of mushroom include relief from high cholesterol levels, breast cancer, prostrate cancer, and diabetes. It also helps in weight loss, increasing immunity.Mushrooms are low in calories, fat-free, cholesterol-free and very low in sodium, yet they provide important nutrients, including selenium, potassium, riboflavin, niacin, vitamin D and more. we learn to make  a very delicious Mushroom biriyani with step wise Pictures. 







 

                                                Mushroom Biriyani

 Prep Time : 15 min. 
 Cook Time :  20   minutes.
 Recipe Category:Lunch

 Serves  :  2 .
 Recipe Cuisine:Indian


Ingredients 

Basmathi rice - 1 cup.
water - 2 cups.
button mushroom - 150 gms.
onions(big)  - 2 .
tomatoes big  - 2.
slit Green chilly - 1.
coriander leaves -fistful.
Mint leaves - fistful.
salt - to taste.
chilli powder - 1 tsp

Seasoning

cinammon sticks - 1 small piece.
cloves - 2.
bay leaf - 1
Ghee/butter -  2 tbsp.

To grind 

Ginger - 1 inch
garlic -5 - 6.
coriander leaves -handful.
Mint leaves - fistful.
fennel seeds - 1/2 tsp. 


Grind everything into a fine paste with little water.




Preparation      
  • cut the onions and tomatoes finely and keep it aside.
  • clean the mushroom and cut it into bigger pieces.
  • Wash  and soak the rice for 15 minutes in water.
Method
  •  Heat the Ghee, add bayleaf, cinnamon sticks,cloves,slit green chillies.saute it


  • When  it turns fragrant,  add onions,  saute well till onions turns golden brown colour, then add tomato , add coriander leaves, mint leaves, chilli powder, turmeric powder and salt. saute for few seconds till tomatoes  turns mushy, then add ground paste, saute for 3 - 4 minutes. Then add mushrooms,saute for  2- 3 minutes. 


  • Then add rice, saute for 1 minute, then add water,and salt.


  •  When it starts boiling, cover it with cooker lid,  when steam comes from the cooker  put the weight, and sim it to a  low flame for 5 minutes. Then switch off the flame.


  • Give a standing time of 15  minutes. Rice Gets cooked well, with that cooker heat itself. Then open the lid and serve hot.Goes well with Onion Raita.                  



Mushroom Biriyani - Easy Mushroom biriyani With Cooker By , Oct 27, 2013 Mushroom Biriyani

Tuesday, June 26, 2012

cilantro dosa- Kothimeera dosa

       Cilantro is rich in anti-oxidants and dietary fiber which reduces bad cholesterol and reduces risk of pulmonary issues.Leaves and seeds produce many essential oils for human diets.-It is a good source of essential minerals (potassium, calcium, manganese, iron, and magnesium) -Also good source of vitamins (C, A, riboflavin, niacin, folic acid).-Cilantro is one of the richest known sources of Vitamin K (which helps in bone mass production and health).Now we prepare nutritive  dosa with it.
Ingredients
Raw rice - 1/2 cup.
idli rice - 1/2 cup.
cilantro(coriander leaves)- 1 cup.
cumin seeds(jeera)- 1/2 tsp.
black pepper - 11/2 spoon [around  to 40].
garlic - 2.
red chillies - 5.
tamarind - amla size.
ginger- 1 tsp.
fennel seeds - 1/4 tsp.
salt - for taste.
oil - to fry.

Preparation


wash and soak Soak Raw rice and idlirice together for 4 to 5 hrs or overnight.

Method
  • Grind everything Given  in grind column with needed water into a smooth batter.
  • The consistency should be moderate.
  • As soon as batter is ready,you can start preparing dosa's. 
  • pour like normal dosa

Monday, June 25, 2012

Brinjal bajji - vankaya bajji for idli-dosa - rice & chapathi - Brinjal Tomato Gravy

  Brinjal is high in water content and potassium. It is supposed to possess many medicinal properties and is used as a remedy for cancer, hypertension and diabetes.Here we prepare brinjal bajji which you can have it as a good side dish for idli,dosa and you can mix it with a rice. I prepare this dish weekly once,morning we have for idli's and dosa's.Afternoon we will mix with a rice.brinjal bajji is a very easy recipe.





Ingredients

brinjal - 1/4 kg.[chopped].
tomato - 1/4 kg.[chopped].
Pearl onions - 10.
Green chillies - 5.
salt - for taste.
turmeric powder - 1/8 tsp.
 
Method
  • Heat the oil, add onions saute till it turns pink, then add tomatoes, brinjal , green chillies, salt,turmeric, saute till tomatoes turns mushy.
  • Pressure cook the sauted items for 6 to 7 whistles.
  • Wait for pressure to subside.
  • Smash it well using a laddle.you get a very  tasty  side dish.



    

Sunday, June 24, 2012

carrots

  origins of carrot

   Carrots originated in Afghanistan (or possibly Iran and/or Pakistan) and have been cultivated for at least 5,000 years. The original carrots were white, purple, red or yellow... but not orange. Carrots were first grown as a medicine not a food .The ancient Greeks cultivated carrots, and passed them onto the Romans. The ancient Greeks called the carrot a philtron ("love charm"). They believe the carrot made people fall in love. The carrot had travelled to China, Japan, and India by the 13th century.In the 16th century, the orange carrot was developed in the Netherlands in honor of the House of Orange, the Dutch Royal Family. Yellow carrots were cross-bred with red carrots. Carrots were among the first crops brought to America by the colonists in Jamestown in 1607.

What to Look for When Buying Carrots:

If the tops are on, look for crisp leaves with no moldy or mushy parts to them, nor any cracks or nicks on the carrots. If prepackaged inspect bag closely.

Nutrition Facts and Information about Carrot

 Carrot is a good source of minerals such as potassium, and manganese. It also contains some amount of sodium, fluoride, phosphorus, iron, zinc, copper, selenium, and calcium. 


Benefits of carrot
  •  Improves Vision.
  • Cancer prevention.
  • Healthy Glowing skin.
  • Powerful antiseptic [applied on cuts - shredded raw or boiled and mashed].
  • Nourishes the skin.
  • cleanse the body.
  • reduces the risk of stroke.
  • prevent heart disease.
  • Dental health [ cleanses the teeth].
  • burns more fat.  

Largest producer of carrot

             China is Carrot production King of the World , the US ranks among the other top nations in the production of carrots Russia, Japan, France and the United Kingdom are also leading producers.

Facts of carrot 

  •  The Worlds Longest Carrot recorded in 2007 was 5.839 metres (19 feet 1 7/8 inches).
  • The Worlds  Heaviest Carrot recorded in 1998 was 18.985 lb (8.61kg) (single root mass).
  • Carrots were first grown as a medicine not a food.
  • The average person will consume 10,866 carrots in a lifetime.
  • The Ancient Greeks called carrots "Karoto".
  • Carrots are not always orange and can also be found in purple, white, red or yellow.

Thursday, June 21, 2012

Tomato Dosa(No fermentation) - Tomato Dosa

    Tomato dosa is a simple dosa recipe.  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
raw rice - 1 cup.
tomato - 4.[chopped]
cumin seeds - 1/2 tsp.
black pepper - 35 to 40 [ around 11/2spoon]
curry leaves - 15.
salt - for taste.
hing - 3 pinch.
red chillies - 4.


Preparation
   Soak raw rice for 4 hrs or overnight.

Method 
  • To the soaked raw rice add chopped tomatoes, cuminseeds, black pepper,curry leaves,salt,hing, and red chillies .
  • Grind the ingredients with little water because tomato itself is watery.
                      
  • batter should be fine. consistency should be moderate. pour dosa like normal dosa
  • As you prepare the batter start preparing the dosa -fermentation not necessary.
                         

   
  • (Note : After pouring lthe dosa cover it with a lid,till the dosa cooks ).




Wednesday, June 20, 2012

Rava Pulihora - Chintapandu Rava Pulihora

Puli upma is a distinct upma recipe flavoured with three tastes. tanginess from tamarind, mild sweetness from jaggery and spice&flavours from red chillies and peanuts. All these  ingredients makes the  upma a unique  taste. simple recipe, easy to make at busy mornings.Bachelors can try this simple recipe. This is an authentic recipe, make at our homes.



  
Ingredients 
Rice Rava  - 1 cup. [1:3+1/2 ]
water - 3  cup.
tamarind - big amla size
jaggery - 1  tsp.
Red  chillies - 5.
salt - to taste. 

Seasoning
Mustard seeds - 1 tsp.
channa dal - 2 tsp.
urad dal - 1 tsp.
oil -to fry. 
curry leaves - 1 sprig.
Preparation 
  •  Soak the Rice Rava for one hour in water.
  • soak the tamarind in 1/2 cup of water, for minimum half an hour, then squeeze the tamarind, retain the juice and throw the pulp.
  • Roast the peanuts and keep it aside.

Method
  • Heat the oil add mustard seeds ,when it start spluttering add  chana dal,urad, red chillies, curry leaves, peanuts. saute till dal's turn golden brown colour.
  • Then add  3 cups of water, and 1/2 cup of tamarind water.
  •  Add jaggery, turmeric and salt. mix well.
  • When water comes to a rolling boil, add rice Rava stir well. it should not have any lumps. 
  • cook in a medium flame for  8 - 10 minutes, till the water is absorbed and it comes to upma consistency. serve hot. 








Tuesday, June 12, 2012

Kara kozhukatai - Pidi kozhukattai - Uppu Kudumulu -with stepwise pictures

Kara kozhukkatai or pidi kozhukkatai is a vinayakar chathurthi recipe, made with rice,coconut and temperings. it can also be had as an evening snack or tiffin.
 
                
Kara  kozhukattai
          

    
Ingredients    

idli Rice - 1 cup.
Red chillies -4
salt - for taste.
oil -to fry.

Seasoning
Mustard Seeds - 1tsp.
chana Dal - 2 tsp.
urad dal - 1 tsp.
curry leaves - 1 sprig.

Preparation

Wash and soak the idli Rice for 4 to 5 hrs or overnight.

Dough Preparation 
  •  Grind the Soaked idli Rice along with salt. 
  • Batter consistency  should be moderate .
  • Heat the oil  add mustard seeds when it splutters add chana dal,urad dal, red chillies, curryleaves  when dal's turns brown  add the batter.


  • Stir the batter for  every few seconds till the batter become almost thick, then stir continuously till it comes in the form of dough and it leaves the sides of kadai.

Method 
  •  Take the Dough and  hold the Dumplings, by using fingers.  

  • Take Idli plates, grease it, then   place  the  Dumplings over it and  steam cook  for 12 to 15 min.
  • Serve hot.
                     

Monday, June 11, 2012

Avalakki Upma - kobbari atukulu - Kammani atukulu - aval upma


Kammani atukulu is a simple quick breakfast or tiffin recipe. it is very easy to make at busy mornings. Poha is called as riceflakes or flatted rice which is rich in fibers, & iron. Poha is one of healthy foods. You can have during on diet. Rice Flakes also make a likely substituted for oatmeal porridge. Because of it's light nature it's been consumed for ages and recommended for dieters.



Poha Upma

Kammani Atukulu

 Prep Time : 10 min
 Cook Time : 10 mins             


 Serves: 2
 Recipe Category: Main.

  
Ingredients  

Poha - 2 cups
Roasted Chana dal(dalia) - 2 tbsp.
Grated coconut - 1/4 cup.
Red cillies - 3.
  

For Seasoning

Mustard Seeds - 1 tsp.
chana dal - 2 tsp
urad dal - 1  tsp.
curry leaves - 1 sprig.
oil - for fry.

Preparation   

  • wash the poha two or three times, and drain the water completely and keep it aside for 10 - 15 minutes, till it becomes soft.
  • Add the roasted chana dal(chutney dal) in a blender  and  make a  powder and keep it aside.
Method
  • Heat the oil,add mustard seeds when it crackles add chana dal, urad dal, curry leaves,  & red chillies.


  • When dal's turns golden brown, add grated coconut, saute, it  for few seconds, till it becomes dry and you get the good smell of  coconut.


  • Now add the poha.mix well. Finally add roasted chana dal powder and salt.Then  mix it well. stir for 3  more minutes.Now upma is ready,to serve.
  • you can have it with  pickle  or  Mango salad as a side dish.

                                   

Thursday, June 7, 2012

Dal Idli upma /Tharigi pettina kudumu - Dal Upma

Tharigi pettina kudumu is an authentic vysyas Recipe. This upma is made with idli prepared by only idli rice without urad dal. We also make idiyappam with these  idli's, by using authentic idiyappam press. This upma is made by cutting the  idli's into cubes, tempered with dals and we add cooked toor dal to it.Taste will be chunky.




                        

Ingredients

idli rice - 1+1/2 cup.
Toor Dal -1/4 cup.
 Red chillies - 4.(broken)
turmeric -big pinch.
salt - needed.

Seasoning

Mustard Seeds - 1 tsp.
channa dal - 2 tsp.
curry leaves - 1 sprig.
oil - to fry.

Preparation
  •  Soak the idli  rice for 4 to 5 hrs or overnight.
Method
  • Grind the idli rice and salt to gether with needed water. batter should be fine and consistency should be like idli batter.{fermentation not necessary).
  •  Prepare idli's like we make normal idli's.
  •  Cook the toor dal in a cooker with big pinch of turmeric and needed water,  till it turns  mushy .
  • Cut the idli's into cubes and keep it aside.

  • Now heat the oil add mustard seeds, when it  splutters, add channa dal,curry leaves,red chillies saute till dal's turns golden brown. Add cooked toor dal .

  • Add 1/4 cup of water and salt. When water starts boiling add cubed idli's mix well, till water is absorbed and it becomes dry.serve hot.