Vysya's Delicious Recipes -Dosa Corner

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Wednesday, May 29, 2013

Instant Oats Dosa - Oats Dosa - How to make Instant Oatmeal Dosa

This oats Dosa is very instant and healthy. benefits of oats includes which  Provides high levels of fiber  low levels of fat, and high levels of protein.Stabilizes blood sugar and reduces risk of diabetes.Contains lignans which protect against heart disease and cancer.Contains unique antioxidants  beneficial for heart disease.Enhances immune response to disease.

 
Ingredients

Oats - 1 cup.
rice flour - 1/4 cup.
white sooji -1/4 cup.
curd - 2 tbsp
coriander leaves - fistful (chopped finely)
jeera - 1 tsp.
salt - for taste.
ginger - 1 inch (finely chopped)
green chillies - 1.

Preparation
  • Dry roast the oats for 3- 4 minutes in kadai till you get aroma.Allow to it cool down and then powder it.

Method
  • Take a mixing bowl add powdered oats,white flour,white sooji,  jeera, green chillies, chopped  ginger, salt,coriander leaves (cilantro) and  curd, then mix everything by adding water to prepare a batter. (I have added 2 + 1/2 cups of water)
  • The consistency should be like thick butter milk consistency.

  • While preparing dosa first fill the  corners , then  inner gaps with batter.(i.e Pour like rava dosa).

  • Drizzle some oil, when one side is cooked and it turns crisp at the edges, flip the dosa, when both sides are cooked remove it from tawa.  serve hot with any kind of chutneys.




Sunday, May 26, 2013

Spicy Carrot chutney - carrot kara chutney - How to make carrot kara chutney

Carrot chutney is a distinct chutney.It is a healthy chutney prepared with onion,tomato,carrot and coriander leaves.This chutney is rich in vitamin A, also helps in good digestion.it goes well with idli,dosa,rava dosa and appam. benefits of carrot includes, you get vitamin A and a  other powerful health benefits including beautiful skin, cancer prevention, and anti-aging.Carrots are rich in beta-carotene, which is converted into vitamin A in the liver.Coriander lowers bad cholesterol and increases the levels of good cholesterol (HDL). A very good food for digestive system. Promotes liver functions and bowel movements.



Ingredients

carrot big - 1 (grated)
tomato -1.
shallots - 10.(pearl onion)
coriander leaves - 1 handful.
salt - for taste.
green chillies - 2.
red chillies -2.
cumin - 15- 20  seeds.
garlic - 1 chopped
ginger - 1/2 inch (chopped)
mustard seeds - 1/2 tsp.

Preparation

grate the carrot and keep it aside.

Method

Heat the oil, add cumin when it splutters add ginger,garlic saute till it turns golden brown colour.
Add shallots(pearl onions) saute well,till it turns pink, add tomatoes saute till mushy.
Add carrots, green chillies,red chillies, handful of coriander leaves saute well, till raw smell goes, and carrots are cooked well.switch off the stove.Allow it to cool.
Grind the sauted items, with little water along with salt, to a fine paste.
Heat the oil, add mustard when it splutters , add it to chutney. Now healthy chutney is ready.
It goes very well with idli,dosa,appam and rava dosa.
you can boil the veggies like  carrot,beans,potato and add with this chutney.Then mix with rice. it tastes so good.

Note:you can add chillies according to sweetness of carrot.


Wednesday, May 22, 2013

Lemon sevai - Lemon idiyappam - Nimmapandu sevai - Nimbu sevai

Idiyappam or sevai is a rice vermicilli or rice sticks, prepared with rice flour. It is a popular cuisine in south India.Lemon sevai is prepared with lemon. health benefits of lemon includes strong antibacterial, antiviral, and immune-boosting powers and their use as a weight loss,  aid because lemon juice is a digestive aid and liver cleanser. Lemons contain many substances--notably citric acid, calcium, magnesium, vitamin C, bioflavonoids, pectin, and limonene--that promote immunity and fight infection.


 
Lemon sevai

Ingredients

plain Idiyappam/plain sevai - 2 cups [ refer idiyappam/sevai preparation  from my blog].
big juicy lemon - 1.

For tempering

Mustard seeds - 1 tsp.
channa dal - 2 tsp.
urad dal - 1 tsp.
curry leaves - 1 sprig.
Green chillies - 2
Red chillies - 2.
salt - to taste.
coriander leaves - little for garnishing
turmeric powder -1/4 tsp.
oil - to fry.

Method

  • Heat the oil, add mustard seeds, when it splutters add chana dal,urad dal, green chillies,red chillies , curryleaves,turmeric powder, saute till dal's turn golden brown colour.
  • Now switch off the stove, tear plain  idiyappam  gently, add salt to it.
  • Finally squeeze lemon on idiyappam and mix well, garnish with cilantro, Now lemon idiyappam is ready.(Adjust salt  and lemon according to your taste buds)



Sunday, May 19, 2013

Dondakaya Pachadi - Kovakkai Chutney- Tindora chutney

 Donkaya Chutney(Tindora chutney) goes very well with Idli,dosa and rice.Health benefits of Tidora includes it is rich in Vitamin C, which helps in strengthening your bones and improving your body structure. It also has plenty of Vitamin B1 and B2, as also trace quantities of Vitamin A. All these vitamins are vital for the human body, and help in strengthening your immune system, and thus keep away diseases.


Dondakaya Chutney

Prep Time :  10   min. 
Cook Time : 15  minutes.
Recipe Category: Sides
Recipe Cusine :South Indian
Serves: 2 -3

Ingredients

Tindora/Dondakaya - 12.
tomato - 1.
Pearl onions - 8.
tamarind -a Generous Pinch.
Red chillies - 3 or 4.
salt - for taste.
cumin - 15 seeds. (less than  1/5 tsp)

To Temper 

Mustard seeds - 1/2 tsp.
urad dal - 1 tsp.
hing - Generous Pinch. 


Preparation


  • Chop tindora into thin roundels.



Method
  • Heat the oil in kadai, add chopped tindora and saute well till it turns golden brown and you  get  wrinkles in tindora.Then remove the tindora from the kadai.
  • In same kadai,heat the oil, add pearl onions saute till it turns pink, add chopped  tomatoes,red chillies & salt saute  till tomatoes   turns mushy.
  • Now switch off the stove.
  • Grind sauted    items, cooked tindora,tamarind to gether  with needed water, into a little coarse paste. 
  • Heat the oil, add mustard seeds when it splutters add urad dal, when it turns golden brown colour, add hing,give a quick mix & pour over a chutney.
Notes



  • Slice the tindora to thin roundels for faster Cooking.
  • Tindora should turns Golden brown & also it should be cooked well for Good taste.
  • It Goes well with idli, dosa & rice.





Wednesday, May 15, 2013

Potato brinjal Gravy - Aloo Baingan gravy - Vankaya Bangaladumpa Pachadi

Potato brinjal bajji is very simple to prepare. it goes very well with idli,dosa, chapathi, roti and rice varieties.we are adding veggies like onion,tomato,brinjal,potato and cilantro.Brinjal is high in water content and potassium.The vitamin-C present in potatoes can help prevent this dreaded deficiency disease, caused due to lack of vitamin-C.Cilantro is rich in anti-oxidants and dietary fiber which reduces bad cholesterol and reduces risk of pulmonary issues. so it is a healthy side dish.

Aloo baingan gravy
Ingredients 

mustard seeds - 1/4 tsp.
brinjal - 1/4 kg.[chopped]. 
tomato - 1/4 kg.[chopped].
potato - 1
pearl onion - 10.

greenchillies - 5. 
salt - for taste.
turmeric - 1/4 tsp.
cilantro - 2 tbsp (chopped).
sambar powder - 1/2 tsp.

Preparation
  • wash the brinjal, discard the stems, cut the brinjal length wise and immerse it in water.
  • chop the potatoe into very small cubes.
  • chop the cilantro finely.
Method
  • Heat the oil, add mustard seeds when it splutters add pearl onion saute well till it turns pink, add tomatoes saute well till mushy, add green chillies, chopped brinjal, finely chopped potatoes  saute finely for approximately 7 minutes, then add cilantro saute for 2 minutes, add turmeric, sambar  powder and salt, saute for few minutes till everything combines.
  • Pressure cook the sauted items for 6 to 7 whistles.
  • Wait for pressure to subside then take the cooked brinjal content out .
  • Smash it well using a laddle or with a smasher.Now aloo brinjal gravy is ready.
  • It goes very well with idli, dosa,roti  and rice.

Monday, May 13, 2013

Kambu adai(pearl Millet) - Bajra adai - Sajjalu adai - Sajje Adai

Bajra adai(kambu adai) is simple and  very healthy adai.Eating bajra provides us with disease fighting phytochemicals that lower cholesterol, antioxidants, plenty of fibre, folate, iron, magnesium, copper, zinc, vitamins-E and B-complex, thiamine, riboflavin and niacin.Now we learn to make kambu adai.  




Ingredients

Bajra(pearl Millet)/kambu -  1 cup.
idli rice - 1 cup.
toor dal - 1/2 cup.
poha - handful.
red chillies - 10.
tamarind - small goosebery size.
cumin seeds - 1/2 tsp.
pepper seeds - 40 seeds  
salt - for taste.
hing - generous pinch
curry leaves - 10.
coconut - 4 tbsp.
 
Preparation
  • soak idli rice,  toor dal  and poha to gether for 4 to 5 hrs.
  • soak kambu(pearl millet) seperately for 4 to 5 hrs.

Method


  • Grind soaked idli rice,toor dal,poha  and kambu together  along with that, add all other  items mentioned  in ingredients section such as red chillies,hing,cumin,pepper seeds,salt,tamarind,coconut,  together to a  fine batter with needed water.
  • Fermentation is not necessary. consistency should be some what moderate, like adai batter.you can prepare this  adai instantly.


  • Heat the tawa/griddle, take a ladle full of batter and spread it in the centre like circular disc as we prepare normal adai.drizzle some oil over it.toast it until both the sides are cooked.Then remove from tawa and serve hot.



   


Friday, May 10, 2013

Kadai Paneer

Kadai paneer is an Easy North Indian Recipe made with Paneer and Capsicum. it is a Good accompaniment for chapathi,roti, Naan,kulcha,Mild pulao's and fried Rice.This is a dried version of Paneer recipe.




 

Kadai Paneer

 Prep Time : 10 min. 
Cook Time : 20 minutes
Recipe Category:Side dish

Serves  :  4.


Ingredients 

Paneer   - 200 gms
Onion - 2.
tomato  big - 4.
capsicum  big - 1/2.
chilli powder - 1 tsp.
coriander powder - 1 tsp.
Garam masala - 1/2 tsp.
salt - for taste.
oil - to fry.
kasoori methi - 1/2 tsp.
cilantro - fistful.

Preparation
  • Cut the paneer into cubes, and keep it aside, if it is store bought,place it in hot water till usage.
  • Chop the capsicum into  pieces, shallow fry it and keep it aside.capsicum should maintain it's crunchiness.

Method
  • Heat the oil in the pan, add ginger garlic paste saute till raw smell goes.Then add onions saute till onions turns translucent.


  • Now add chopped tomatoes, add chilli powder,Garam masala powder,coriander powder,turmeric Powder  & salt mix well. when the tomatoes turns gooey  add  1/4 cup of water.When the gravy,starts  boiling add shallow fried capsicum & cubed paneer. Mix well, till paneer and capsicum gets coated with Gravy.

  • Garnish with kasoori methi by rubbing against your palms.Finally Garnish with Fresh Cilantro.Serve hot.
  • It goes very well with chapathi, roti and pulao's .
Notes 
  • Shallow frying the capsicum gives crunchiness to   Gravy.
  • if it is store bought paneer, place it in hot water till usage.
  • if paneer is soft,it absorbs the flavour well.
  • Saute tomatoes till it turns mushy.




 

Monday, May 6, 2013

Tomato Peanut chutney - kadlekai chutney - Peanut Chutney

This peanut chutney is prepared with tomatoes. It gives some distinct taste to normal peanut chutney.This goes well with idli dosa and appam varieties.Peanuts are rich in energy and contain health benefiting nutrients, minerals, antioxidants and vitamins that are essential for optimum health.They compose sufficient levels of mono-unsaturated fatty acids especially oleic acid. It helps to lower LDL or "bad cholesterol" and increases HDL or "good cholesterol” level in the blood.These nuts are a good source of dietary protein compose fine quality amino acids that are essential for growth and development.


Tomato Peanut chutney
Ingredients
Peanuts - 1/4 cup.
pearl onion - 10.
tomaotoe -1.
red chillies - 3.
tamarind - little(gems size)
coconut - 2 tbsp.
salt - to taste

Temper
 oil - to fry.
mustard seeds - 1/2 tsp.
urad dal - 1/2 tsp.
curry leaves - 10.

Preparation

Saute the peanuts, and remove the skin, then keep it aside.

Method

Heat the oil, add pearl onion saute well, add tomato saute well till mushy, add red chillies saute till it becomes golden brown, add peanuts,tamarind, tamarind,coconut saute for 1 to 2 min till everything combines.Then grind it with little water by adding salt to it.

Heat the oil, add mustard seeds, when it splutters add urad dal and curry leaves, when urad dal turns golden brown switch off the stove.Add this tempering items to ground chutney and mix well.it goes very with idli,dosa and appam.

Thursday, May 2, 2013

Samba Godumai Adai - Cracked Wheat Adai - Dalia Adai

Wheat Rava Adai is made with Cracked Wheat dals & some spices.Wheat and Dals are staple food in India. Wheat is a nutritious food containing Protein, Carbohydrates, Fiber, Iron and very less amount of fat.Dal's are packed with protein & fiber.Dals also has several benefits including the fact that it is nutritious, tasty, and adds a perfect accompaniment to most of the food.Now we can  prepare healthy and nutritious  Wheat Rava adai.




Cracked Wheat Adai

 Prep Time :  15   min. 
Cook Time : 3 - 4  minutes per adai
Recipe Category:Tiffin
Recipe Cusine  Indian
yield:15 adai's


Ingredients

Cracked Wheat/ Wheat Rava  - 2 cup.
urad dal -1/4 cup.
moong dal -1/4 cup.
chana dal -1/4 cup.
toor dal - 1/4 cup.
cumin seeds - 1/2 tsp.
black pepper corns  - 2 tsp. [should have 60 seeds]
hing - 1/4 tsp.
red chillies - 20.
salt - to taste.

Tempering

Mustard seeds - 1 tsp. 

To add to batter

Onion - 2. 
curry leaves - 2 sprig.

Preparation

Soak  Cracked wheat/Wheat Rava  for one hour in water.

Method
  • To the soaked Cracked wheat , add all other ingredients, given in ingredients column, and grind it little  coarsely.[It is not necessary to soak the dal's, just wash and add dals as such which gives additional taste to adai] .
  • Now the consistency be little thinner than idli dosa batter consistency.
  • To the batter add tempered mustard seeds, curry leaves & chopped onions mix well.
  • Take a ladle of batter on tawa and spread the batter, as we prepare normal  adai dosa.drizzle some oil, when it cooked on one side, flip the adai.When both sides are cooked remove it from tawa & serve hot.

Notes
  •  you can add Grated carrots & finely chopped cabbage to the batter.
  • It is not necessary to soak the dal's, just wash and add dals as such while grinding, which gives additional taste to adai.
  • Instead of onions, you can add chopped Green onions also to the batter.
  •  you can add 1/2 inch Ginger while adding.
  • you have have adai with Ghee,butter or curd. 

My other recipes:Cracked Wheat Dosa