Vysya's Delicious Recipes -Dosa Corner

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Thursday, June 27, 2013

Carrot beans Paruppu poriyal - carrot beans pappu koora - Carrot beans Thoran Recipe

Carrot beans curry (carrot beans palya) is prepared with toor dal.It goes very well with plain rice and roti.Toor dal contains folic acid, an important vitamin for all women, especially those planning to become pregnant. Legumes such as toor dal are a healthy source of dietary fiber.Eating beans regularly may decrease the risk of diabetes, heart disease, colorectal cancer, and helps with weight management. Beans are hearty, helping you feel full so you will tend to eat less.Carrots are rich in vitamin A, Vitamin C, Vitamin K, and potassium.





Ingredients

carrot - 2 (medium size).
beans - 100 gm.
toor dal - 3 tbsp.
salt - for taste.
turmeric - 1/4 tsp

 For Tempering

oil - to fry.
mustard seeds - 1/2 tsp.
split urad dal - 1/2 tsp.
chana dal - 1/2 tsp.
red chillies -  2 (broken into pieces)
curry leaves - 5 (optional)

Preparation
  1. peel the carrots.
  2. chop the beans and carrot into small cubes  and cook it, till it becomes soft.(cook it either in a cooker, or in a pan, by adding little water)
  3. pressure cook the toor dal with little turmeric.

Method
  1. Heat the oil, add mustard when it splutters, add chana dal, split urad,curry leaves,red chillies.
  2. saute till dal's turns golden brown.
  3. Now add cooked toor dal,3 tbsp of water and salt.  when water starts boiling add cooked carrots and beans, mix well, till everything combines well, and it becomes thick as shown in the picture. Then remove it from the flame.
  4. It goes very well with plain  rice,roti, sambar and rasam varieties.

carrot beans koora
Also visit:beans milk stir fry

Wednesday, June 26, 2013

13 IDLI VARIETIES - SOUTH INDIAN BREAKFAST RECIPES - IDLI RECIPES.

     Idli is a traditional dish in south India.Idli's are steamed rice cakes. Idli is a  staple food in India.Idli's are  mostly served with chutneys and sambar.South Indian temple town Madurai in Tamil Nadu is famous for its overnight idli shops where one can have hot and soft idlis even at 2 AM.Other temple towns in Tamil Nadu like Kancheepuram and Tanjore are also famous for the tasty idlis.The people of Karnataka can be found continuing the 1100-year-old way of making the idli as mentioned in the works of Shivakotiacharya or Chavundaraya. The finished product is called Uddina idli, with the main ingredient remaining Urad dal (black lentil)(wiki).
                      Idli's are taken as a breakfast in many parts of India, when we have idli with sambar our body gets proteins and carbohydrates. Urad dal is popular amongst vegetarians as it acts like a rich protein source. This makes these beans an inexpensive and tasty protein source, particularly for people who do not have sufficient money for regular meat consumption. Proteins are vital for muscle building and the overall development of the body.The best benefit of ingesting urad dal is that it enhances digestion because of its rich fiber content. A classic South Indian food made with fermented rice and black gram, Idlis are a great source of carbohydrates and proteins.The fermentation process increases the bioavailability of proteins and enhances the vitamin B content of the food.Use of dal and rice in idli is a good combination as the amino acids in them complement each other.(from health.india.com)


                                                                 IDLI VARIETIES

Cabbage Peas Curry Vankaya
Soft Idli's
Coconut Idli
Potato stir fry Vegetable stir fry
Oats Idli
Ragi Idli
Raw banana fry Brinjal stir fry
Sago Idli
Foxtail Millet Idli
Aloo Gobi curry Capsicum Masala curry
Kanchipuram Idli
Kambu Idli
Potato fry Ladies Finger stir fry
Sabbaki idli(karnataka Style)
left over Rice Idli
idli Masala
Instant Godhuma Idli         Brown Rice Idli

Masala
Andhra Style Idli         






Idli varieties By , Apr 25, 2013 Idli varieties

Tuesday, June 25, 2013

Palak keerai Masiyal - Palakkoora pappu - Spinach masiyal - Keerai Masiyal

Palak keerai masiyal(palakoora pappu) is prepared with toor dal. it goes very well with rice.Spinach is loaded with flavonoids which act as antioxidants, protecting the body from free radicals. Studies have shown that consumption of green leafy vegetables such as spinach may slow the age-related decline in brain function. So, eat your greens and keep working those crossword puzzles to keep your brain young and agile.

keerai masiyal
Ingredients
palak (spinach) - 1 bunch.
toor dal - 4 tbsp.
pearl onion - 10.
tomato - 1 medium size
salt - to taste.
green chillies - 4.
garlic - 4
hing -1/4 tsp.

Seasoning 
oil - to fry.
mustard seeds - 1/2 tsp
cumin seeds - 1/2 tsp.

Preparation
  1. crush garlic and pearl  onions together.
  2. chop the spinach very finely.
  3. pressure cook the toor dal.

Method
  • Heat the oil, add mustard seeds when it splutters add cumin, add hing, add green chillies, crushed onions and garlic  saute for few seconds, then saute  tomato well.
  • Add spinach saute for 2 minutes, now add needed water according to consistency, (1/4 cup is enough)
  • keep in medium flame. when water starts boiling and when spinach is cooked , add cooked toor dal, and salt  to it.stir well.let it boil for few seconds.Then keep away from flame.blend well. Then serve with rice.
Note:
  •  blend with whisk or mathu (heavy rounded wood with long handle) for few seconds till everything combines, which tastes so good.
  • you can also blend with  mixie for one run.



Saturday, June 22, 2013

Oats gunta ponganalu - Oats Paniyaram - Oats appey - Oats Paddu - Oats guliappa

This Oats gunta ponganalu(kuzhi paniyaram) is instant oats ponganalu prepared with left out Dosa batter,wheat flour,rava and oats. Only thing you  required is Dosa batter. All other ingredients will be available in home. Oats are a great source of phosphorus, selenium and manganese. They’re a good source of soluble dietary fiber, iron and magnesium, vitamin B1.Individuals who had high blood pressure and oats added to their diet had a significant reduction in blood pressure as well as the need for antihypertensive medicine.Oats and wheat flour are rich in fiber. This  is fiber rich paniyaram.


Oats paniyaram

Ingredients
 Oats - 1/2 cup . [I used quaker old fashioned oats]
wheat flour - 1/2 cup.
white sooji - 1/4 cup.
idli dosa batter - 1/2 cup.[ refer idli/dosa batter]
Onion - 1 big.
salt - to taste.

Tempering
Mustard seeds - 1/2 tsp.
chana dal - 2 tsp.
green chillies - 2.
curry leaves - 10.
oil - to drizzle.

Preparation
  1. Dry roast the oats for 3 to 4 min in a kadai,(till you get nice aroma), then powder it in a mixie or blender.  
  2. chop the onion and keep it aside.
  3. Heat the oil, add mustard seeds when it splutters add chana dal, green chillies,curry leaves, saute till dal turn golden brown colour, keep it aside.



Method
  • Take a Mixing bowl, add powdered oats, wheat flour, sooji, dosa batter, sauted ingredients, little salt (batter will hav salt so  add accordingly),onion chopped, mix everything well, add little  water according to consistency. Consistency should be like dosa batter. let it sit aside for 1 hr. Then you can prepare paniyaram.



Paniyaram preparation
Heat paniyaram pan,drizzle  it with oil and spoon the batter,cook it  in a medium flame. Flip and cook until it evenly turns golden brown.Now Instant Oats paniyaram is ready.






Thursday, June 20, 2013

Chinna Vengaya Chutney - ulli chammanthi - Onion(With Pearl onions) Chutney

Pearl onion chutney(Ulli chammanthi) is a good side dish for idli Dosa and Appam.shallots are Fat free, cholesterol free, sodium free, good source of vitamin C.Pearl onion are used as a remedy for infections (especially chest problems), digestive disorders, and fungal infections.


ulli chammanthi

Ingredients

pearl onion/shallots - 20.
garlic -3.
coconut - 2  tbsp.
urad dal - 1/2 tsp.
red chillies - 4.
tamarind - gems size.

Tempering

Mustard seeds - 1/2 tsp.

 
Method


  • Saute urad dal and red chillies in a kadai for few seconds, till dals turns golden brown. 
  • In a same kadai, heat the oil, add pearl onions,garlic saute well, till it turns golden brown, then add coconut,mix well and switch off the flame, coconut gets cooked in heat of the kadai. Add tamarind piece to it. Then allow it to cool.
  • Grind everything into a fine  paste with little water and needed salt.
  • Heat the oil, add mustard seeds, when it splutters pour it over  chutney. This goes very well idli,dosa,appam and paniyaram.

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





Tuesday, June 18, 2013

Cooking Tips - Essential Kitchen Tips - Useful Cooking Tips

Some Cooking tips at your kitchen

I have listed out Essential Cooking cooking tips, most of which i learned from my Cooking Experience, Some from my Grand mother and some through practice, and some from magazine.
  1. When u prepare poori dough, add water little by little and make tight dough. As soon as you make the dough, prepare poori's. Roll it out with medium thin circles  to get fluffy poori's. if it is thin, you get flat poori's.
  2. To get seperate grains , soak  basmathi rice in water for half an hour before you cook rice.so that it absorb moisure and also you get fluffy rice.
  3. To avoid worms in  rice, add neem leaves  to rice container.
  4. Soak Garlic and onions in a water for half an hour for easy peeling.
  5. If paneer is hard, put  the paneer cubes in hot water for 10 minutes to make it soft.
  6. To make tamarind extract quickly, put the tamarind in hot water for few minutes, till tamarind becomes soft then squeeze it.
  7. Add little salt while sauting onions and tomatoes for fast cooking.
  8. When you prepare carrot or beetroot halwa, add some milk maid to it, which gives  extra taste to halwa.
  9. if dosa batter is  more soar, add  tsp of sugar to it, to reduce its sourness,depending on  quantity of batter.
  10. To get seperate Noodles add tsp of cooking oil, to water,while cooking noodles.
  11. To remove excess karam, from food add few tsp of ghee to it.
  12. When you make gravies add 1/4 of milk, after adding water, which gives additional taste to gravy.
  13. When making idli's, not necessary to grease the plates with oil, instead just wash the plates with running water, then pour the batter.
  14. When making upma's, instead of adding Greeen chillies, add both red and Green chillies in equal proportions for extra spicy taste.
  15. When making masala dosa, instead of adding oil over dosa's, add ghee which gives additional taste to dosa's.
  16. When making medhu vada's, for 1/2 cup urad dal, add 1/2 tbsp of rice while soaking, to get crispy vada's.
  17. To get Soft idli's for 4 cup of rice & 1 cup of urad dal, add 1 handful of poha while soaking.
  18. After making chapathi dough, soak the dough for 1/2 an hour to get soft chapathi's.Also kneeding is important, more you kneed more soft the chapathi's will be.
  19. When making gravies add fennel seeds when tempering, which gives extra taste to gravies.
  20.  When making kozhukkatai(modak) instead of rice flour, use idiyappam flour to make it easily.
  21. When making puli kulambu,  add ground coconut at the end, and allow it to boil for few minutes, till it blends well with kulambu, which gives extra taste to kulambu.
  22. When making biriyani, if you don't have mint leaves just omit it. it is enough to add cilantro, taste won't give up.
  23. Crack eggs on a flat surface,not the edge of a bowl, and you'll be less likely to get bits of the shell in your food.
  24. Not sure if your eggs are fresh? put the eggs into a bowl of water.Eggs that sink are fresh, and eggs that are float are not. 
  25. To retain the colour of spinach, add 1/4 tsp of sugar,to boiling water.
  26. To remove excess salt from food add fried gram powder, to the food which absorbs excess salt.
  27. if you feel Milk is going to spoil, add a pinch of cooking soda, to milk, then heat it. Milk won't spoil.
  28. To cook  any lentils or sundal  fastly, take a hot pan, add lentils, then bring the water to rolling boil, and pour over lentils, and cover it with the lid.Let it be as such for 2 hrs. Then cook the lentils normally.
  29. Remaining refrigerated chapathi dough, will be harder. To make it softer microwave the dough, for just 10 seconds. Then it becomes the fresh dough.
  30. To get crispy dosa's, add 2 -3 tsp of sago powder or fried gram powder to dosa  batter.
  31. To cut the bread or bun neatly, heat the knife before usage.
  32. To avoid milk sticking to vessel, while boiling milk, first add 1/4 of water, then add milk.
  33. To avoid upma sticking to kadai, try to make it in pressure cooker, with open lid. so you could stir easily and also it won't stick to bottom.
  34. While u r making gravy or sambar, if u want to add additional water, add hot water to  boiling gravy/sambar , which gives good taste to the recipe, as well as food gets cooked faster.
  35.  To cook potatoes faster,soak it in salt water for half - an - hour, before cooking.
  36. While making chapathi dough, to avoid it sticking to hands, apply oil or salt before kneading.
  37. Crush ginger, and add to butter milk, to avoid it becoming sour.
 For Longer life 
  1.  Remove the stems from green chillies before refrigerating, for its long life.
  2. For long life of  cooker wallet, Place the  wallet in a freezer or soak it  in a water, when it is not in use.
  3. Place the cilantro in a plate or paper to remove its moisture, then place it in ziplog covers for longer life.
Idli Tips 
  1. Urad dal batter Consistency should be thick and fluffy.So add water little by little to grind the urad dal.This is very important step to prepare soft and fluffy  idli's.Even if rice batter consistency is watery, if u mix rice batter  with urad dal batter, after fermentation, it becomes thick. 
  2. If  Urad dal consistency is watery, you won't get idli's.but you can prepare dosa's and uttapam's.
  3. While mixing urad dal and rice batter together, stir from the bottom of container. usually i use hand to mix the batter. 
  4. it is not necessary to Grease idli plates, instead you could, wash the plates  with running water.
 Dosa Tips

  1. To get crispy dosa's, add few tbsp of water, to idli batter, to bring to spreadable consistency then make dosa's. adjust the water according to quantity of dosa batter.
  2.  Before making dosa's, apply 2 tsp of oil on tawa, then rub brinjal or onion on it, then make dosa's, to prevent dosa's  from sticking to tawa.
      Some Variations
  • You can add Ragi flour to dosa to make Ragi dosa.
  • You can add wheat  flour to dosa to make wheat dosa.
  • You can add  bajra flour to dosa to make bajra dosa.
  • Soak 1/2 cup of moongdal+ 1 inch of ginger + 1 tsp of cumin for 4 to 5 hrs then ground it to a  coarse paste with needed salt and water,then mix with dosa batter to make pesarattu.
  • Add onions to batter, then temper mustard seeds, chana dal ,urad dal, 2 curd chillies  and few curry leaves in a oil, and add it to batter, then pour it over paniyaram pan to get paniyaram(guntaponganaulu). use the same batter, and pour it over tawa, as thick circles to get uttapam.

Thursday, June 13, 2013

Paruppu idiyappam - Paruppu sevai - dal semige


Paruppu Idiyappam is an authentic Idiyappam variety made with either cooked Toor dal or Moong dal.I am the big fan of this Idiyappam. Rice flour strings when blended with dal's & spices tastes yum!Yum!. often I ask my mom to  do this at Home.Even the kids love this a lot.you can even pack it as lunch box recipe. when i take this to school, i eagerly wait for lunch time.Now we will learn to make Paruppu Idiyappam.




 Ingredients

Plain Idiyappam/plain sevai - 3 cups
Moong dal/Toor dal  - 1/4 cup.

For tempering

Mustard seeds - 1/2  tsp.
Chana dal - 2 tsp.
urad dal - 1 tsp.
curry leaves -1 sprig.
Red chillies   - 4.
salt - to taste.
coconut - 3 tbsp.
coriander leaves - little for garnishing
oil - to fry.

Preparation

Cook the moong dal or toor dal  till it is soft with needed water.

Method
  • Heat the oil, add mustard seeds, when it splutters add chana dal,urad dal, red chillies, Curryleaves, saute till dal's turn golden brown colour.Add   cooked moong dal, add 2 tbsp of water  and salt stir well.
  • When it  starts boiling, switch off the stove.
  • Add idiyappam, tear gently and mix well.
  • Add Grated Coconut and give a quick Mix.
  • Finally, garnish with cilantro, now Paruppu  idiyappam is ready.




Notes 

Instead of Moongdal, you could also use Toor dal to make this idiyappam.

Monday, June 10, 2013

Instant Oats Idli - Oats idli using Wheat Rava - Oats Recipes - Oats Idli

This oats idli is very instant and we can prepare it in jiffy.This is a very healthy idli becoz we are adding wheat Rava with oats. Cracked Wheat is a excellent Source of Fiber. Oats contain soluble fibre called beta glucan, which is known to help in reducing cholesterol by the blocking of re-absorption of cholesterol when it passes through the digestive system. Regularly having oats lowers the cholesterol levels in the body.Wheat and oats are rich in fiber.So this is idli is very rich in fiber.

instant oats idli
Ingredients

Oats - 3/4 cup 
Wheat Rava/Cracked Wheat - 3/4 cup.
curd - 1 cup.
ginger - 1/4 tsp.
green chillies - 5.
mustard seeds - 1/2  tsp.
chana dal - 1 tsp.
urad dal - 1 tsp.
curry leaves - 10.
coriander leaves - 2 tbsp (chopped)
salt - to taste.
oil - to fry.
 water - as needed.

Preparation

Dry Roast the oats for 3- 4 minutes in a kadai.(till you get nice Aroma). Powder it finely in a mixie or blender.[ I used Quaker old fashioned Oats]
chop ginger, green chillies,coriander leaves into fine pieces.

Method

Heat the oil, add mustard seeds when it splutters add chanadal,urad dal, green chillies,ginger, curry leaves and coriander leaves. Saute till dal's turns golden brown colour.

Take a mixing bowl add powdered oats, wheat rava, sauted items, curd, salt and little water mix well till it reaches idli batter consisitency.(Add little water According to consistency).

Pour the batter in idli mould and steam it for 15 to 20 minutes. Till idli's are done. you can serve it with any kind of chutney's. check here for side dishes


Friday, June 7, 2013

Arisi upma - Biyyam Rava upma - Uppu pindi - Uppindi - Akkithari uppittu

Arisi upma(Biyyam Nooka upma) is a traditional recipes .This recipe is made from broken rice upma and Toor dal. This recipe is very easy to prepare.Once the rava is prepared and stored, we can easily prepare this upma  in jiffy.it is a bachelor recipe.Even the office goers can make it in no time.


Ingredients

Rice - 1 cup.
Toor dal - 1/2 cup.
water - 3 cups.
salt - to taste.
cumin seeds - 1/2 tsp.
red chillies - 2 or 3.(broken into 2)
coarse powder of pepper corns from 6 pepper corns
curry leaves - 10.
 oil - to fry.

Preparation
  • Grind Rice and toor dal together to a coarse powder then keep it aside.
  • If you have a rice mill near your place, you can get it ground coarsely like rava.Then store it in a container.U can use it whenever u want.
  •  Powder the pepper seeds coarsely (by using mortar and pestle).
Method
  • Heat the oil in a heavy bottomed vessel, add cumin seeds, when it splutters add curry leaves.then add   red chillies when it turns golden brown, add 3 cups of water.Add salt and coarse pepper powder   to it and mix well.
  • When the water starts boiling, keep the flame in medium, and add the rava stir it. In meanwhile add 2 -3 cups of  water to bottom of cooker, place this vessel, & close the cooker.  
  • pressure cook  for 4 - 5 whistles. When steam subsides open the cooker, stir it once, & serve.
  • Serve hot with chutney or thogayal.
For more tiffin varieties visit:tiffin/breakfast varieties

Thursday, June 6, 2013

Kara Dosa - with left over rice - soft Karam Dosa - with left over rice - Kara Dosa with left over Annam

if you have rice leftovers, don't need to worry. you could make delicious, tasty and crispy kara dosa. This dosa is made with rice, toor dal, cooked rice and some spices.Adding rice gives additional softness to dosa.Now we learn to make crispy soft and tasty dosa.


Rice Kara Dosa


Ingredients

Raw Rice -1 cup.
cooked rice - 1 cup
Toor Dal- 1/2 cup.
fennel seeds - 1/4 tsp. 
cumin Seeds - 1/2 tsp.
pepper seeds - 1 +1/2  tsp.[35 to 40 in number]
curry leaves - 15.
tamarind - goosebery size
hing -1/4 tsp
Red chillies - 7.
salt - for taste.

Preparation

Soak Raw Rice and Toor dal together for overnight or 3  to 4 hrs.

Method
  • Grind  soaked Raw Rice,Toor dal,cooked rice,cumin seeds,pepperseeds,curry leaves,tamarind,hing,Red chillies, fennel seeds  and salt to gether with needed water.

  • As soon as you prepare the batter start preparing dosa's not necessary to ferment.[Consistency of batter should be moderate not too thicker or thinner].
  • When tawa is heat, pour the ladle of  batter, from outside of tawa like a ring, then fill inner big gaps. drizzle some oil, when it is cooked on one side, and edges turns crisp, then  flip the dosa.When cooked on both the sides remove from tawa. 




Note
  • you can chop the onions and add it to batter, to prepare dosa which gives additional taste to dosa.(optional).
  • if you have drumstick leaves chop it and add to batter, before making dosa's. 

Saturday, June 1, 2013

crispy Kambu Paniyaram -Bajra paniyaram - sajjalu gunta ponganalu-Sajje Paniyaram - Pearl Millet Paniyaram

Kambu paniyaram(sajje paddu)  is a distinct recipe.Bajra is high in proteins with a good amount of amino acids.It is a good source of iron, which helps formation of hemoglobin in blood thus preventing anaemia.It is a moderate source of vitamin B1, which is required for a healthy nervous system.Pearl millet or bajra is a highly nutritious and a gluten free grain. It is full of vitamins, minerals and amino acids.The grain is easily digestible and has the lowest probability of causing allergic reactions.It is rich in starch and this makes it a great source of energy.




Ingredients

Idli rice - 1/2 cup.
raw rice - 1/2 cup.
kambu - 1/2 cup.
urad dal - 1/4 cup.
fenugreek seeds - 1 tsp.


Tempering

Mustard seeds - 1 tsp.
jeera - 1/2 tsp.
chana dal - 2 tbsp. 
 onion - 1.
Green chillies - 3.

Preparation

Soak the raw rice,idli rice,kambu,urad dal,fenugreek seeds, together for 4 to 5 hrs.


Batter preparation - Method

  • Grind all the soaked items  together into a fine batter with needed salt, by adding water.
  • Ferment it for 10 to 12 hrs. consistency should be thick like idli batter consistency.
  • Heat the oil add mustard seeds,when it splutters,add jeera when it sizzles, add chanadal,add Green chillies, when dals  turns golden brown colour,add chopped onions and  add it to batter,mix well.




Paniyaram(guntaponganalu ) Preparation



  • Heat a paniyaram pan when it gets hot,  add 1/4 tsp oil in each hole of a pan.Then take a ladle of batter and spoon the batter 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, and both sides are cooked well,remove it from a paniyaram pan.(To flip you can also  use spoon or knife).
  • It serves very well with coconut chutney and idli podi.