Vysya's Delicious Recipes -Dosa Corner

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Thursday, August 30, 2012

Spicy Pattani kurma/Spicy Green Peas kurma for chapati , Roti and rice

This pattani kurma(pattani korma) goes very well with chapathi,rice,roti,dosa and appam. Dried peas, a small but nutritionally mighty member of the legume family, are a very good source of cholesterol-lowering fiber. Not only can dried peas help lower cholesterol, they are also of special benefit in managing blood-sugar disorders since their high fiber content prevents blood sugar levels from rising rapidly after a meal. Now we prepare  Green  peas kurma.



 Ingredients

Dried Green peas - 1 cup.
Ginger Garlic paste - 1 tsp.
cinnamon sticks - small piece 1.
cloves - 2.
cardomom -1.
onion - 2.
tomato - 1.
chilli powder  -  1 tsp.
coriander powder - 1/2 tsp.
oil - to fry.
salt - to taste.
turmeric - 1/8 tsp.


To Grind  

Fennel seeds - 1/2 tsp.
coconut - 3 tbsp.

Preparation
  • Boil green peas for 8 to 10 whistles.[Boiled green peas should be soft,so that it incorporate well].
  • Grind coconut,fennel seeds, into a smooth  paste with needed water.
 Method
  • Heat the oil in a kadai,add cinnamon sticks, cloves, cardomom  saute till gets nice smell.
  • Add chopped onions and ginger garlic paste, saute till onions turns golden brown, then add tomatoes, chilli powder,turmeric,coriander powder,  and salt.saute till tomatoes turns mushy. 

  • Add boiled green peas with needed water. stir well.
  • When it starts boiling,  add ground paste.Allow it  to boil for few minutes.[10-12 min],till everything combines and comes in the form of Gravy consistency.


  • Now spicy Pattani kurma is ready.It goes very well with chapathi,roti,  rice and mild pulao's.
Other korma varities:

Cauliflower korma ,

Mushroom korma  

mochai-korma-anumulu-kurma 

chick peas korma - kadalai korma 


Wednesday, August 29, 2012

Water melon



Water Melon might be the perfect summer food.Sweet,juicy and refreshing,watermelon is a popular treat at picnics,potlucks and parties.Water Melon is aptly named,since it consists of 92 percent water.The Average American eats more than 17 pounds of water Melon a year,making it the most-consumed melon in the United states.
    Although usually considered a fruit,watermelon is a member of the gourd family and is related to cucumbers,pumpkins and squash.

Egyptians cultivated watermelons more than 4,000 years ago.There are now 1,200 varieties of watermelon grown worldwide.   


 Benefits of Water Melon 
                          

  • It is an excellent source of vitamin C and a very good source of vitamin A, particularly through its concentration of beta-carotene.
  • The beautiful red watermelon is also a source of the potent carotene antioxidant which is called lycopene. The lycopene which gives fruits the attractive red color that we find in watermelon can help reduce the risks of prostate cancer.
  • Watermelon is a fruit that is rich in electrolytes sodium and potassium that we lose through our perspiration.
  • Watermelon is rich in the B vitamins necessary for energy production. Food experts recommend watermelon as a very good source of vitamin B6 and a good source of vitamin B1 and magnesium. Because of its higher water content approximately ninety percent and calorie value it is ranked more valuable than other fruits.
  •  
     Selection of Water Melon
              If you are purchasing a cut standard melon, look for bright red flesh with mature dark brown or black seeds. Unless it is a seedless variety, an abundance of white seeds means it was picked before its prime. Avoid those with white streaks through the flesh and those pieces where the flesh is mealy, dry, and/or separating from the seeds. Cut watermelon should be wrapped tightly, refrigerated and used within a few days.

    World Largest Water Melon
                           According to the Guiness World Records website,the world's heaviest watermelon weighed 268 pounds.The melon was grown by Lloyd Bright of Arkadelphia,Ark., in 2005.

    Largest producer of Water Melon
                    China is the number one producer of watermelons at and the U.S. is the fourth largest producer.



    Square Shape Water Melon in Japan

      

    Monday, August 27, 2012

    capsicum Masala poriyal - Capsicum Vepudu - Capsicum Thoran

    Capsicum stir fry(kudamilagai poriyal) is a best accomplishment for rice,roti  and chapathi. It is Rich in vitamins, it's an effective cure for many diseases. Eating capsicum helps in keeping the skin clear, prevents rashes and pimples. It contains vitamin A, which is good for eyes and helps prevent eye diseases.Eating capsicum speeds up the metabolism and helps burn more calories. It reduces weight gained due to a high fat diet.Capsicum extract is one of the best hair growth boosting product. It prevents hairfall and helps you maintain thicker and fuller hair.Now we prepare a delicious Masala poriyal using capsicum.


         
    Ingredients

    capsicum - 1 (big size)
    Oil - to fry.
    Mustard Seeds - 1/2 tsp.
    cumin seeds - 1/4 tsp.
    onion - 1.
    Ginger garlic paste - 1 tsp.
    Roasted peanuts - 2 tbsp.
    oil - to fry.
    curry leaves - 1 sprig.

    Spice Powders

    Coriander powder - 1 tsp.
    chilli powder - 1 tsp.
    turmeric powder - 1/8 tsp.
    Garam masala Powder - 1/2 tsp.


     
    Preparation  


    • Remove the skin of Roasted peanuts and grind it into a coarse powder.
    • chop the onions and also cut the capsicum into cubes.
     
    Method
    • In a kadai or wok  add oil,when it is hot, add mustard seeds when it splutters add cumin seeds when it sizzles add chopped onions, Ginger garlic paste and curry leaves.
    • When onions turns golden brown colour, add capsicum saute for 2 minute.

    • Then add all spice powders, and salt,stir frequently in a medium flame,till capsicum are  soft. Finally add peanut powder mix well. cook for 1 more minute. Then remove from flame. Serve hot.


    • It goes very well with rice,chapathis,roti,variety rice.


    Wednesday, August 22, 2012

    Instant Wheat Vadai/Kothuma vadai



         Wheat is rich in catalytic elements, mineral salts, calcium, magnesium, pottasium, sulfur, chlorine, arsenic, silicon, manganese, zinc, iodide, copper, vitamin B, vitamin E and ferments. Thereby, you can call wheat as the base foundation of nourishment. Issues like anemia, demineralization, gallstones,breast cancer, chronic inflammation, obesity, asthenia, tuberculosis, pregnancy problems and breastfeeding problems are smartly dealt by whole wheat. Wheat is also recommended in sterility. Since, germinated wheat comprises 2 or 3 times more vitamin B than common wheat; the seeds are used for curing gastro-intestinal, skin diseases, breathing affections and cardiovascular ailments. Wheat is also known to fight cholesterol. Now we prepare delicious Instant vadai from Wheat.It Won't absorb much of the oil.It will be tasty and healthy.Whenever you think you can prepare it instantly.



    Ingredients
    Wheat Flour - 1 cup.
    Rice flour - 1/2 cup.
    Onion - 1 [big].
    green chillies - 4 to 5.
    curry leaves - 10.
    cilantro/corinader leaves - 1 tbsp. 
    oil - to deep fry.
    salt - to taste.
    ginger - 1 tsp.[grated].[optional]

     Method
    • chop the onions,cilantro,curry leaves,green chillies finely and keep it aside.
    • grate the ginger.
     Preparation
    •  Mix all the ingredients such as Wheat Flour,rice flour, chopped onions,cilantro,curry leaves, green chillies,salt,grated ginger to prepare a dough with needed water. Consistency should be thick as shown in the picture.
    • Take a plastic sheet or piece of banana leaf. Grease little with oil. Take a little of the dough, Shape it into a round and press it flat on the sheet. oil your fingers to avoid it from sticking to your hands.
    • Now flip the plastic sheet to your hands so that the mixture drops smoothly on your fingers. 
    • Now place this vadai in hot oil and  deep fry it, until both sides turns golden brown colour.
    • Then place it in a absorbent paper to absorb oil.
    • Then serve hot.Now Instant Wheat  vadai ready.
    Note:At one cycle you can prepare 5 to 6 vadai in plastic sheet, and put in oil, one by one.



    Monday, August 20, 2012

    Potato fry-Bangala dumpa Vepudu - urulai kizhangu varuval - Potato Thoran

     Potato fry is a simple fry recipe made with potatoes and spice powders.  It goes very well with Andra pappu, Pappu Pulusu , Rasam and Dodajjanam(Curd rice). You could also have it with chapathi's and roti's.


       Its health benefits incudes, Potato can be used to relieve High Blood Pressure due to tension, indigestion etc. due to abundance of vitamin-C and B in it, but should be avoided if it is due to diabetes. The fiber present in it is helpful in lowering cholesterol and improves functioning of insulin in the body, which aids to lowering of blood pressure, since there is a direct relation between the blood pressure and the glucose level in the blood and insulin regulates this glucose level. 




    Ingredients

    Potatoes - 2 [Medium Size].
    Cumin Seeds - 1/2 tsp.
    garlic - 2.
    chilli powder - 3/4 tsp.
    turmeric powder - 1/8 tsp.

    coriander powder - 1 tsp.
    oil - to fry. {Not much oil is necessary,use like normally u cook poriyal} [1 tbsp]
    salt - for taste.

    Preparation

    Peel and cut the potatoes into cubes.
    Smash garlic and keep aside.

    Method
    • Heat the oil, add Cumin Seeds, when it sizzles add diced potatoes.
    • Saute in a  Medium flame until potatoes becomes half cooked. you could cover it with a lid. saute now and then.


    • when potatoes are half done add smashed garlic, add turmeric powder,chilli powder,coriander powder &  salt.cooked it covered till potatoes are soft.
    • when it becomes soft, remove the lid, cook it in a medium low flame for few minutes( nearly 12 - 15 minutes) till it turns golden brown at the edges, & it gets crispy texture.


    • Serve with rice , roti and chapathi.

    Thursday, August 16, 2012

    Karamani Masala poriyal - Yard Long beans Stir fry - Barbati Masala kura

    Long Beans stir fry(lambÄ“ sÄ“ma) goes very well with rice,chapathi,roti varieities.Health benefits inculdes it is  Saturated fat free, cholesterol free, low in fat and sodium, an excellent source for iron, fiber, vitamin B1, folate, copper, magnesium, manganese, phosphorous, potassium, and zinc, and a good source of calcium, vitamins B2 and B6, and selenium.Green beans contain excellent levels of vitamin A, and many health promoting flavonoid poly phenolic antioxidants such as lutein, zeaxanthin and ß-carotene in good amounts. Consumption of foods rich in vitamin C helps body develop resistance against infectious agents and scavenge harmful oxygen free radicals.

    Now we prepare a delicious Masala  stir fry with green beans.





    Ingredients
    Long Beans/Karamani  chopped - 2 cups.
    Mustard seeds - 1/2 tsp.
    oil - to fry.
    urad dal - 1 tsp.
    curry leaves - 1 sprig.

    To Grind 

    Coriander seeds - 1 tsp.
    Coconut - 2 tbsp.
    cumin seeds - 1/2 tsp.
    red chillies - 4.
    turmeric - Generous pinch.
    roasted chana dal - 2tbsp.
    salt - for taste.

    Grind everything without adding water into a coarse powder.

    Preparation
    • cut the long beans and keep it aside.
    • Cook long beans in a vessel with pinch of turmeric and needed water. cook till it soft and keep it aside. 


    Method
    • Heat the oil, add mustard seeds when it splutters, add urad dal and curry leaves.
    • When dal's  turns golden brown colour add cooked long beans, saute for two minutes.


    • Then add coarse powder (that we made already) mix well, cook for few minutes, till everything combines and serve hot.


    • It  can be served with steamed rice,chapathi, and roti.



    vermicelli pulihora - Easy Semiya Pulihora - Lemon Semiya Upma

      Semiya Pulihora is made with Vermicelli and lemon juice.It is a Easy bachelor recipe,very handy at busy mornings.  The Ayurveda has regarded lemon as a valuable fruit and admired its properties. Lemon is sour, warm, promoter of gastric fire, light, good for vision, pungent and astringent. It checks the excessive flow of bile and cleanses the mouth. It helps in digestion and removes constipation. It prevents vomiting, throat trouble, acidity and rheumatism. It destroys intestinal worms.Lemon-juice is a powerful antibacterial. It has been proved by experiments that the bacteria of malaria, cholera, diphtheria, typhoid and other deadly diseases are destroyed in lemon-juice. It also contains some vitamin A. Now we prepare a tasty lemon  vermicilli bhath(lemon semiya).







    Semiya Pulihora



     Prep Time : 5 min.
     Cook Time : 10  mins
     Serves: 2                                  
     Recipe Category: Main 
     Ingredients
     
    Vermicelli - 2 cup.
    lemon juice - 2 tbsp.
    turmeric - big pinch.
    cilantro -to garnish.
    salt - for taste.
    Water - 3 cups. 
    To Temper
    oil - to fry.
    Mustard Seeds - 1/2 tsp.
    Chana dal - 2 tsp.
    urad dal - 1 tsp. 
    Roasted peanuts - 2 tbsp.
    curry leaves - 1 sprig. 
    Green chillies -2.
    Red chillies -2.



    Preparation
    •  If vermicilli is not roasted, dry roast it, till it  turns golden brown.if you bought roasted vermicilli just omit this step.

     Method
    • Heat the oil,add Mustard Seeds when it splutters,add  dal's, add curry leaves,green chillies and broken red chillies, roasted peanuts, saute till dals turns golden brown. 


    • Now add the water,salt,turmeric, and salt, stir well.when water starts boiling add lemon juice, mix well.
    • Then add vermicelli(semiya), mix well, cook in a medium flame till vermicilli is cooked and all water in it gets absorbed and comes in  the form of upma consistency.
     
    • Garnish with fresh cilantro.Serve hot.


    Tuesday, August 14, 2012

    How Sandwich get its name

              

     The word sandwich that we use today was born in London during the very late hours one night in 1762 when an English nobleman, John Montagu (1718-1792), the Fourth Earl of Sandwich, was too busy gambling to stop for a meal even though he was hungry. The legend goes that he ordered a waiter to bring him roast-beef between two slices of bread. The Earl was able to continue his gambling while eating his snack; and from that incident, we have inherited that quick-food product that we now know as the sandwich. He apparently had the meat put on slices of bread so he wouldn’t get his fingers greasy while he was playing cards. It’s strange that the name of this fiend should have gone down in history connected to such an innocent article of diet.

    National Sandwich Day
    November 3 is the anniversary of John Montagu's birthday, an 18th-century English noble better known as the Fourth Earl of Sandwich. As the story goes, Montagu was a hard-core gambler who didn't want to leave the game table to eat his meals. So, he told his servants to prepare his lunch meat between two pieces of bread. That, supposedly, is how we came to celebrate National Sandwich Day.

    Fun Facts
    • In England, sandwiches were almost always made with beef, and in America they were made with ham.
    •  According to industry experts, the average American eats 193 sandwiches a year, the all-time favorite being ham.
    • The average American student will have consumed approximately 1,500 peanut butter and jelly sandwiches upon graduation from high school.
    • Subway is one of the most popular chain restaurants for sub sandwiches.
    • The UK sandwich industry employs more people than the UK agricultural industry. It is estimated over 300,000 people are now employed in the commercial sandwich sector.

    Monday, August 13, 2012

    Aval Paniyaram - atukula gunta ponganalu - avalakki paddu

    Atukulu gunta ponganalu(Avalakki paddu) is a different type of kara paniyaram prepared with poha.It is prepared with poha,urad dal and raw rice. It is easy to prepare and delicious to eat.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.Now we prepare poha paniyaram.


    Ingredients
    Raw rice - 2 cup.
    poha - 1/2 cup.
    urad dal - 1/4 cup.
    fenugreek seeds - 2 tsp.
    green chillies - 7.
    salt - for taste.

    Seasoning
    oil - to fry.
    mustard seeds - 1/2 tsp.
    chana dal - 3 tsp.
    chopped onion - 2. 
    curry leaves -10.

    Method
    • Soak raw rice, in a water for 4 to 5 hrs.
    • Soak urad dal, riceflakes/aval,fenu greek seeds together  in a seperate container for 4 to 5 hrs.
    Preparation
    • Grind raw rice,urad dal,rice flakes/aval,fenugreek seeds,green chillies salt together with a needed water to moderate consistency.
    • Now  the batter is ready.Allow it to ferment for 10 to 12 hrs or over night.
    • Now heat the oil add mustard seeds,when it splutters add chana dal, when it turns golden brown add curry leaves,add onion saute well till it turns golden brown.
    • Add this sauted contents to batter.
    • Stir well.
    • Heat a paniyaram pan when it get heated add 1/4 tsp oil in each hole of a pan.Then take a ladle of batter and pour it on each hole.
    • When you get holes in  a paniyaram , it got cooked , so now you can flip a paniyaram, when it turns golden brown remove it from a kadai.(To flip you can also  use spoon or knife).
    • Repeat this process for all the cycles.
    • It serves very well with coconut chutney and idli podi.

    Thursday, August 9, 2012

    Puli Semiya - Tamarind vermicilli - Semiya Puliyodarai - Shavige Puliyogare

       Semiya Puliyodarai is a Tangy Semiya upma made with tamarind and some spice powders. This is a Simple quick tiffin recipe, that we can make at busy morning. it is a variant of semiya upma.it is a Easy bachelor recipe.

    Semiya Pulihora
    Ingredients

    Vermicilli - 1 cup.
    Water - 1+1/2 cups [including tamarind extract].
    jaggery - 1/2 tsp.
    salt - for taste.
    chilli powder - 3/4 tsp.
    curry leaves - 1 sprig.
    tamarind - goose bery size. 
    Red chillies - 2. [broken into 2].
    turmeric - 1/8 tsp. 
    idli milagai podi - 1/2 tsp.
    Coconut Grated - 2 tbsp.
    cilantro - for Garnishing.


    For seasoning
    oil - to fry.
    Mustard seeds - 1/2 tsp.
    chana dal - 2 tsp.
    urad dal - 1 tsp
    Roasted peanuts - 2 tbsp.

    Preparation
    •  Soak the tamarind in one and half  cups of  water to prepare tamarind extract, retain the water and through the pulp.
    •  dry roast the vermicilli,if it is not roasted.
    Method
    • Heat the oil, add mustard seeds when it splutters add chana dal,urad dal,curry leaves,Red  chillies.When dals turns golden brown colour add Roasted peanuts and saute for one more minute.



    • Now add  tamarind extract(which is already soaked in 1 +1/2 cups of water, so no need to add water seperately).
    • Add jaggery,salt,chilli powder,turmeric  to it.

    • When it starts boiling add roasted semiya, stir it, until it is cooked well,  and all the water is absorbed. Add idli milagai podi give a quick mix.


    • Then add coconut mix for 2 more minutes.
    • Garnish with Fresh cilantro.
    •  Now delicious semiya Pulihora is ready to serve.
    Notes


    • Adding idli milagai podi adds additional flavour to semiya, if you don't have you could add 1 tsp of chilli powder instead.


    Thursday, August 2, 2012

    Carrot kara Dosa - carrot dosa

    Carrot is an  Authentic dosa recipe made with carrots, rice and some spices. 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. The vitamin A and beta-carotene in carrots  helps to  maintain vision along with the carrots fair share of lutein.  Research at the University of Newcastle has shown carrot falcarinol destroys pre-cancerous cells in tumors. Carrots do help keep cancer away.Carrots are deep soil root vegetables, and this enables them to absorb an abundant array of minerals. They are also rich in other vitamins, including the B vitamins and folates. Folate is the natural and safe provider of folic acid.Now we learn to make carrot dosa. Now we prepare a delicious dosa using carrots.


     
    carrot dosa
    Ingredients 

    Raw rice - 1/2 cup.
    idli  rice - 1/2 cup.
    Cooked rice - 1/2 cup.
    Carrot -3/4 cup [grated].
    cumin seeds/jeera - 1/4 tsp.
    black pepper seeds - 1+1/2 tsp. [35 to 40 seeds].
    red chillies - 5.
    hing - 1/8  pinch.
    curry leaves - 1 sprig.
    salt - for taste.

    Preparation
    • Soak the idli rice and raw rice for 4 to 5 hrs or overnight.
    Method
    • Grind  soaked rice and  all other items mentioned in ingredients column with needed water, into a smooth paste.
    • Consistency should be moderate.Not too thicker or thinner.
    • As soon as you make the  batter,you can  start making  dosa like we make  normal dosa.Fermentation is not necessary.