Vysya's Delicious Recipes -Dosa Corner

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Wednesday, November 28, 2012

Quick Karam Pappu - Kara paruppu - dhal

Kara paruppu is a very quick dish. when we feel tired to cook. We can prepare this Dhal with no time.Dhal is very rich in proteins.So you get a quick nutritious dish for your lunch. it goes very well with hot rice.Potato fry will be a best accomplishment for this. I hope you really enjoy this recipe.

karam pappu


Ingredients

Toor dal- 1 cup
curd chillies - 10.
salt - to taste.
oil - to fry.
turmeric - 1/8 tsp.

Tadka

mustard seeds - 1/2 tsp.
curry leaves - 1 sprig.
hing - Generous Pinch. 
 
Preparation
  • Wash the toor dal, add turmeric, needed water and pressure cook it for 4 to 5 whistles,till it is soft.

  • Heat the oil, add curd  chillies ,saute well till it turns golden brown colour and gets its crunchiness, as shown in the picture.
  • When it cools down, crumble it and keep it aside.

Method
  •  Take a kadai, add  cooked toor dal,  with 1/8 cup of water, when it starts boiling, add crumbled curd chillies and salt.stir well, let it boil for 3 to 5 minutes,till it is little thick.
 
  • Then heat the oil, add mustard seeds when it splutters, add hing, add curry leaves and pour it over tadka.
  • it goes very with hot rice and potato fry. 

Notes

  • you can add more or less curd chillies according to your taste.


 


Tuesday, November 20, 2012

Valakkai Varuval - Aratikaya Vepudu - Raw Plantain fry (Roast) - balekai fry


       Raw plantain is known as Aratikaya in telugu and balekai in Kannada. Raw plantain is a popular vegetable, in south Indian cuisine. This belongs to banana family.The green banana or unripe  is best eaten cooked, either boiled or fried. Nutritionally, the green banana is a good source of fiber, vitamins and minerals, and contains a starch that may help control blood sugar, manage weight and lower blood cholesterol levels.Now we prepare a delicious  plantain fry or valakkai poriyal.




Ingredients
plantain - 2.
tamarind - 1 piece.
coriander powder - 1 tsp.
chilli powder - 1 tsp.
salt - to taste.
turmeric powder - 1/8 tsp.



To Temper 
 
oil - to fry.
Mustard seeds - 1/2 tsp. 
cumin seeds - 1/2 tsp.

Preparation
  • Peel the skin  of plantain and  chop into circular disc and immerse it in a bowl of water, to avoid discoloration.
  • Soak the tamarind in 2 tbsp of  water for half an hour,  to extract tamarind juice.
  • Drain the water, from chopped plantains, add tamarind juice, add coriander powder, chilli powder, salt, turmeric powder, to it and mix well. keep it aside for 30 minutes.

Method
  • Heat the oil in a kadai, add mustard seeds when it splutters,add cumin seeds when it sizzles add marinated plantain   saute  now and then, and take care, it should not burnt or stick to  sides of kadai. saute for 20 - 25 minutes, in a medium  low flame till it is well roasted and soft.
  •   Serve with Andra pappu, Pappu Pulusu , Rasam and Dodajjanam(Curd rice).






the green banana is best eaten cooked, either boiled or fried. Nutritionally, the green banana is a good source of fiber, vitamins and minerals, and contains a starch that may help control blood sugar, manage weight and lower blood cholesterol levels.

Read more: http://www.livestrong.com/article/507166-green-bananas-health-benefits/#ixzz2CjqXat3N
the green banana is best eaten cooked, either boiled or fried. Nutritionally, the green banana is a good source of fiber, vitamins and minerals, and contains a starch that may help control blood sugar, manage weight and lower blood cholesterol levels.

Read more: http://www.livestrong.com/article/507166-green-bananas-health-benefits/#ixzz2CjqXat3N
the green banana is best eaten cooked, either boiled or fried. Nutritionally, the green banana is a good source of fiber, vitamins and minerals, and contains a starch that may help control blood sugar, manage weight and lower blood cholesterol levels.

Read more: http://www.livestrong.com/article/507166-green-bananas-health-benefits/#ixzz2CjqXat3N
the green banana is best eaten cooked, either boiled or fried. Nutritionally, the green banana is a good source of fiber, vitamins and minerals, and contains a starch that may help control blood sugar, manage weight and lower blood cholesterol levels.

Read more: http://www.livestrong.com/article/507166-green-bananas-health-benefits/#ixzz2CjqXat3N
the green banana is best eaten cooked, either boiled or fried. Nutritionally, the green banana is a good source of fiber, vitamins and minerals, and contains a starch that may help control blood sugar, manage weight and lower blood cholesterol levels.

Read more: http://www.livestrong.com/article/507166-green-bananas-health-benefits/#ixzz2CjqXat3N
the green banana is best eaten cooked, either boiled or fried. Nutritionally, the green banana is a good source of fiber, vitamins and minerals, and contains a starch that may help control blood sugar, manage weight and lower blood cholesterol levels.

Read more: http://www.livestrong.com/article/507166-green-bananas-health-benefits/#ixzz2CjqTB3Pr
the green banana is a good source of fiber, vitamins and minerals, and contains a starch that may help control blood sugar,

Read more: http://www.livestrong.com/article/507166-green-bananas-health-benefits/#ixzz2CjqOBgGk
the green banana is a good source of fiber, vitamins and minerals, and contains a starch that may help control blood sugar, manage weight and lower blood cholesterol levels.

Read more: http://www.livestrong.com/article/507166-green-bananas-health-benefits/#ixzz2CjpXeQRB
the green banana is a good source of fiber, vitamins and minerals, and contains a starch that may help control blood sugar, manage weight and lower blood cholesterol levels.

Read more: http://www.livestrong.com/article/507166-green-bananas-health-benefits/#ixzz2CjpXeQRB
the green banana is a good source of fiber, vitamins and minerals, and contains a starch that may help control blood sugar, manage weight and lower blood cholesterol levels.

Read more: http://www.livestrong.com/article/507166-green-bananas-health-benefits/#ixzz2CjpXeQRB

Friday, November 16, 2012

kothimeera karam -kothamalli Thogayal - Coriander Thogayal

Kothimeera karam goes well with idli,dosa, rice and curd rice.This recipe was taught by,our family friend selvi aunty. it is a healthy and tasty thogayal.

   This herb is great for obese people as it helps in the reduction of fats and therefore, aids in weight loss.Cilantro acts as a natural internal deodorant as it contains a large amount of chlorophyll that can detox the body from the inside out. By flushing out toxins from the liver, kidney and digestive tract. Its antioxidant properties help in promoting healthy liver function. Cilantro leaves are a good source of roughage and fibre which help in relieving gastrointestinal problems.Now we learn to make kothimeera karam.




Ingredients

Coriander leaves - 2 cups(tightly packed)
Red chillies - 4.
sesame oil - 3 tsp.
tamarind - small goosebery size.
salt - as required.
oil - to fry.   

To Temper 
mustard seeds - 1/2 tsp.
urad dal - 1 tsp.
hing - 1/4 tsp.


Preparation

Seperate leaves and tender stems from coriander leaves and wash it thoroughly.


Method.

  • Take a kadai, add 1 tsp of oil, saute red chillies and tamarind,  for few seconds , till red chillies turns golden brown and remove it from kadai.
  • In the same kadai, add coriander leaves and saute for few minutes, till the leaves shrinks,as shown in the picture.
 
  • In a mixie or blender, grind red chillies & tamarind  for few seconds,then  add sauted coriander leaves and salt , grind it with little water.
  • In a kadai add  1 tbsp of sesame oil, add Mustard seeds,when it splutters add  urad dal, then add hing,when dal  turns golden brown add  the  ground Mixture, saute for few Minutes, till it leaves the sides of kadai, and it comes in the form of thokku.
 
 Notes
  •  you can use tender stems of coriander leaves, to make this thogayal.
  • In a similar manner you can try mint or ginger thogayal by replacing coriander leaves.
  • It goes well with idli,dosa,rice and curd rice.
 

Thursday, November 15, 2012

Chana Masala or chole Masala for poori and chapati

 Chana Masala or chole Masala is a  popular punjabi dish in Indian Cuisine. It is a best accompaniment with  poori, roti,batura, parotta, chapati and rice varities.It is made with chick peas and some spices. Chick peas  is rich in fiber content, which promotes healthy intestine.it is a favourite dish for every one in our family.Preparation of chole masala is also  very simple.

Chana Masala

Ingredients

White chana dal - 1 cup.
onion - 2.
tomato -2.
cashew - 15.
ginger garlic paste - 2 tsp.
salt - for taste.
oil - to fry.
cilantro - little ( for garnishing)


spice powder

coriander powder - 1 tsp.
chilli powder - 1 tsp.
chhole Masala powder -1tsp.[available readymade]

For seasoning

cinammon sticks - 2. small pieces.
cloves - 2.
fennel seeds - 15.   
kasthoori methi - 1 tsp.

Preparation
  • boil chick peas(chana ) till it is soft in a pressure cooker.
  • Heat the kadai add  2 onions, ginger garlic paste, saute till it turns pink  and add  2 tomatoes and cashews, saute   till tomatoes becomes mushy, and grind it  in a blender with needed water to make a  smooth paste.


Method
  • Heat the oil, add cinnamon sticks,cloves and fennel seeds, saute it, till turns fragnent.
  • Now add the ground paste,add coriander powder, chilli powder,chhole Masala powder to it. stir well. let it boil.


  • when it starts boiling add, cooked chana(chick peas) with 1/4 cup of water,add salt, stir well occasionally for few minutes.
  • Rub kasthoori methi against your hand and add it to the gravy. 
  • let it cook for few minutes(10 - 12 min), till it comes in the form of gravy.


  • Remove from the flame, Garnish with fresh cilantro and serve hot.
  • It goes very well with poori, roti,batura, parotta, chapati and rice varieties.

For more side dish visit: side dish for chapathi,roti

Note:
  • Adding kasthoori methi is optional, it enriches the flavour of masala.
  • If you don't have chole masala you can add even garam masala, the taste won't change much.
  • It will be a very good side dish for mostly all the bread varieties and rice varieties.

Monday, November 12, 2012

Tomato Kara chutney - Thakkali kara chutney - Tomato pachadi


This tomato kara chutney(tamatar ki chutney) is a very good accomplishment for idli,dosa rava dosa,wheat rava dosa and wheat dosa.Tomato is a good source of calcium and iron. It also contains some amounts of phosphorous, sulfur and pottasium. Tomato is rich in vitamin C and contains some vitamin B and vitamin A. Now we prepare a delicious tomato kara chutney.This chutney is nutritious, because along with tomato,we have added onions,garlic, ginger cilantro and curry leaves.


 

Tomato Chutney

Ingredients.

Tomato - 3.[banglore tomato, it won't have sour taste ]
onion - 1.
red chillies -6
cumin seeds - 1/2 tsp.
coriander leaves - handful of coriander leaves.
turmeric powder - 1/8 tsp.
curry leaves - 10.
salt - to taste.
garlic - 3
ginger - 1 inch 
oil  - to fry. 

To Temper

Mustard seeds - 1/2 tsp.
urad dal - 1 tsp.
curry leaves - 1 sprig.
hing - 1/8 tsp. 
oil - 1 tsp.


Preparation
  • chop tomatoes and onions.
  • peel  the garlic.chop ginger into fine pieces.

Method

Heat the oil, add cumin seeds, when it splutters add onions, ginger, garlic  saute for few minutes, till onions turns pink.
Add tomato,turmeric powder,coriander leaves,curry leaves,red chillies,salt.saute every thing till tomatoes  turns mushy.
Then grind the content with little water in a blender or mixie . Now  tomato kara chutney is ready.


Heat the oil, add mustard when it splutters, add urad dal, curry leaves, hing.When dal's turn golden brown colour pour it over the chutney.

It goes very well with idli/dosa. it is a very good combination for  rava dosa,Wheat dosa and pesarattu.

For more side dish visit:side  dish for idli/dosa


Thursday, November 8, 2012

karamani kathirikka poriyal - Vankaya alasandalu kura - brinjal curry

Badanekaayi Palya(vankaya koora) is prepared with with brinjal and black eyed peas.Main health benefits of black-eyed peas is their high fiber content. Fiber also helps keep your cholesterol levels healthy by preventing cholesterol from being absorbed into your bloodstream, which reduces your risk of developing heart disease.Eggplant commonly known as brinjal is an easily available vegetable in India. This vegetable contains lots of vitamins and minerals like Vitamin A, Vitamin B1, B2, B3, and minerals like potassium, calcium and iron. Brinjal is also rich in dietary fiber.Now we prepare a poriyal with these two healthy ingredients.




Vankaya Alasandalu kura

 Prep Time :  10   min. 
Cook Time : 40 minutes.
Recipe Category: Sides
Recipe Cusine :Indian
Serves:4
Ingredients

brinjal - 4.
tamarind - small piece.[size of 2 gems].
chilli powder - 1 tsp.
salt - for taste.
karamani (black eyed peas)- 3 tbsp.
oil - to fry.
jaggery - 1/4 tsp.

Preparation
  • pressure cook the karamani(black eyed peas) for 5 to 6 whisles,till  it becomes soft with needed water. (so that it combines well with poriyal)
  • prepare tamarind extract with needed water.
  • wash the brinjal, discard the stems, cut the brinjal length wise and immerse it in water.

Method

  • Heat the oil, add mustard seeds,when it splutters add brinjal, (after draining water), saute it  for couple of minutes. 


  • when it turns little soft,add tamarind extract , when it starts boiling, add chillipowder,salt,jaggery.mix well.
  • when raw smell of tamarind extract goes off, add cooked lentils(black eyed peas),cook for few minutes till everything combines well.


Notes

  •  Not necessary to soak the lentils, just cook for 5 to 6 whistles.
  • Instead of chilli powder, you can add sambar powder also.
  • you can add a tsp of coriander powder for extra taste.
  • It goes very well with rice, chapati and dosa.




Monday, November 5, 2012

Godhi Nippattu - Godhuma Chekkalu - Wheat Thattai




Wheat Chekkalu is made with wheat flour and some nuts. This can be made during krishna jayanthi and deepavali. Making  chekkalu with wheat flour  is an authentic  vysyas Recipe.





Ingredients

Wheat flour - 2 cup.
salt - as required [ 1/2 tsp].
Peanuts and roasted chana dal(chatni dal) powder  together - 1/2 cup. [Should be ground coarse].
chilli powder - 1+1/2 tsp.
water - as required.

Preparation

Make  peanuts and roasted chana dal into  a coarse powder in  a blender or mixie.

Method
  • In a Mixing  bowl add wheat flour, peanut and  roasted chana dal powder,chilli powder, and salt, mix well, add needed water, and knead well in the form of chapathi dough consistency. 

  • Divide the dough into equal parts and make the lemon size balls.

  •  Take 2 zip lock  covers, grease with little oil, then place lemon sized dough, and press it.Then again flatten it with finger tips,  as thin as possible to get thinner thattai's.



  • This is one method of preparation, or Grease a zip lock bag or plastic sheet, place a ball of dough and flatten it as thinly as possible with your finger tips. This will give you crispy thattais.
  • Take the thick kadai, heat the oil, when it is hot deep fry  the thattai's, until it turns crisp and golden brown as shown in the picture.cook it in a medium flame.



  • Place it in a absorbent paper,till oil is absorbed.
  • Then finally place it in a air tight container.This is a perfect snack for diwali.


Thursday, November 1, 2012

Butter Murukku - vennai murukku - Butter jantikalu

Butter  mururukku can be easily prepared with available ingredients in home. This Murukku is prepared with rice flour,powdered chanadal and butter. This is an jiffy recipe, made quickly. 



                                           Butter Murkku
Cook Time : 25 minutes  .                   
Recipe Category:Snacks Recipes
Recipe Cuisine:Indian
yield:750 gms
 

 
Ingredients
Rice flour - 2 cups.
Fried Gram flour  (chutney dal)- 1 cup.
Hing - 1/8 tsp.
butter - 4 tsp,
salt - for taste.
cumin seeds - 1 tsp.

Preparation
  •  Grind fried gram(chutney dal) in a blender or mixie to a fine powder.



 Method

  • Take a mixing bowl add  rice flour,fried gram flour, cumin seeds,hing,butter,salt and mix with water little by little to a soft and stiff dough.




  • Heat the oil in a Kadai, Now take murukku press with star shape, add the dough to it  and keep it aside.
  • To check oil is hot,put small piece  of dough in a hot oil, when it pops up immediately,it is an indication that oil is hot.
  • Now squeeze the  Murukkus , in a circular motion over  hot oil.cook in medium flame.

  • Fry both sides till it turns golden brown.
  • Then Remove it, and  drain it in the  kitchen towel.

  • Repeat  for remaining dough also.When it cools,place it in a air tight container.
Notes
  • If you are making in large quantity. divide the mixed flour into 2 or 3 portions, then mix water little by little to each portions, before deep frying, else murukku turns red.
  • After making the dough cover the bowl with lid, else dough becomes dry.
  • Instead of cumin seeds you can add ajwain also.
  • Be careful while squeezing murukku over oil.
  • When you squeeze murukku, automatically it breaks into small pieces.