Vysya's Delicious Recipes -Dosa Corner

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Monday, September 30, 2013

Puran Poli - Bobbatlu- Step Wise Pictures - Holige Recipe -Obbatu

Puran Poli is a flat sweet bread made with Jaggery and dal in Maharastra,Andhra, Tamilnadu,Karnataka,Gujarat and Goa.It is called Puran poli or Puranachi poli in Maharastra, Obbattu or Bobbatlu in Andra Pradesh, Holige in karnataka. It is an authentic Indian recipe. Poli is made during many of the  festive Occasions such as Ugadi,Navaratri Vratham, Vinayagar Chaturthi,holi, Avani avittam.




Bobbatlu

 Prep Time : 20  minutes. 
 Cook Time :  30  minutes.                              
 Recipe Category: sweet Recipe
Yield  :   10.
Recipe Cuisine: Indian


Ingredients 

To Make Outer Dough

Maida  - 1 cup.
salt - a pinch.
Turmeric Powder - 1 pinch.
oil - 3 tbsp.
water .

For Stuffing

Chana dal/Toor dal  - 3/4 cup.
Jaggery - 3/4 cup.
coconut - 1/4 cup.


Preparation

To Make Outer Dough

Combine Maida,salt, turmeric powder, 2 tbsp of oil   together &  add water little by little,  to make a dough. finally add 1 tbsp of oil over the dough, cover it & let it sit aside for minimum  3 hours. Dough will loosen. Then after 3 hours, knead the dough again, to make smooth & pliable dough.



To Make Poornam
  •  Meanwhile, Saute the chanadal for 5 min, till you get nice aroma.Then transfer it to a vessel & add  needed water and pressure cook it for 5 whistles.
  •  Grind cooked chanadal, coconut and powdered   jaggery into a coarse paste.(You should drain the water completely from chanadal before grinding).




Method
  •  Make equal sized balls from the dough, as shown in the picture.
  • Grease the banana leaf or ziploc  cover with oil, place the balls and pat it into small poori's.

  • Then place the filling - Purnam,  at the centre, then bring the edges to gether.

  •  Then spread,  into circular disc, as thin you can  and cook  it on the tawa.Cook  at low - medium flame, on both the sides, till Golden spots appear, by smearing  a tsp of Ghee.



  • When it is cooked on both the sides, remove it from the tawa.

Notes
  • More the time the dough sits aside, dough will be softer &  becomes like elastic.
  • Also, Do not compromise the quantity of oil, else dough won't be softer, so obviously poli's.
  • Making the dough thin or thick, depends upon your choice.
  • Adding the turmeric is optional.
  • Instead of chanadal, you can make purnam using Toor dal also.
  • Let the poornam be stiff, if watery, poornam will come out while making bobbatlu.
  • you can smear the Ghee on the top of Bobbatlu for extra taste,while serving.
Bobbatlu
you can make delicious Obattu Chaaru/holige rasam with Obattu filling.

Also visit my  Kobbari Obbattu/Kayi Holige


Puran Poli - Bobbatlu- Step Wise Pictures - obbattu recipe - holige recipe By , Nov 5, 2013 Puran Poli

Friday, September 27, 2013

Rajma Guggillu - Rajma Sundal Recipe - Navratri sundal recipes


Kidney Beans sundal(Rajma Sundal) is highly nutritious.It is a Navaratri Guggillu recipe. It contains high amount of iron which is the main source that is required for increasing body metabolism and energy.Rajma is a well known fiber rich pulse.This pulse offers outstanding benefits for brain. It contains high amount of vitamin K which provides essential nutrition for both brain and nervous system. Kidney beans are also a good source of vitamin B, which is essential for brain cells.High magnesium content and fiber in kidney beans is responsible for lowering bad cholesterol levels.


Ingredients

Rajma - 1/2 cup.
coconut - 3 tbsp.
oil - to fry.
salt - to taste.
ginger - 1 inch(grated)
Red chillies - 2 (broken into 2).
curry leaves - few.

Preparation

Soak the Rajma over night or 10 hours with more water. Then pressure cook it for 6 to 7 whistles, till it becomes soft.(I used red colour rajma so i cooked for 6 to 7 whistles, if it is  a dark red colour,cook for 14 whisles).

Method 

  • Heat the oil, add mustard seeds, when it splutters, add urad dal, curry leaves, red chillies.
  • When dal's turns golden brown colour, add grated ginger and saute for few seconds.
 









  • Then drain the water completely from rajma and add to it.Add salt.(you can use cooked rajma water for making rasam or charu, and as a vegetable stock).
  • Saute for few minutes, till the moisture in Rajma goes off.

  •  Add grated coconut, and mix well. Remove from the flame.
Now Rajma sundal is ready for Navatri  vratham.

Monday, September 23, 2013

Soya chunks kurma - Soya chunks korma - side dish for Chapathi roti dosa

Soya chunks kuruma  goes very well with chapathi,roti,dosa,Romali roti ,poori  Naan, and parotta.I have explained soya chunks kurma with step wise pictures. Soya chunks is highly rich in proteins.Soya nuggets provide critical vitamins, minerals, fiber and protein for growing children.It is also said that the soy protein in soya chunks may reduce the risk of osteoporosis in menopausal women, and may also ease other menopausal symptoms. Soy protein in general is rich in B vitamins and Omega-3 fatty acids, which are thought to benefit many aspects of health.This gravy will be very delicious and healthy.


 Ingredients

 Soya balls - 25 - 30.
salt - to taste.
oil - to fry.
 coriander leaves - few.
fennel seeds - 1/4 tsp 
Green chillies - 1 (slit it into 2)

To grind
tomato - 2 (small).
coriander seeds - 1+ 1/2 tsp.
pepper corns - 1/4 tsp.
fennel seeds - 1/4 tsp.
coconut - 1/4 cup.
ginger - 1 inch.
garlic - 3.
garam masala - 1/2 tsp.
chilli powder - 1 tsp.
turmeric - 1/8 tsp.

Grind everything  into a smooth paste with needed water.

Preparation

Soak the soya balls in boiling water for 30 minutes, until it turns soft . Then drain it in a colander then squeeze it. Then slit it into two. if it is smaller ones you can use as such.

 

Method

  • Heat the oil in a kadai, add fennel seeds,  and one green chillies.When fennel seeds turns fragnant, and chillies turns pale, add ground paste.
  • Saute the paste frequently for 10 minutes, till the raw smell goes.



  • Then add soya chunks, mix well , then add needed water according to consistency.Then add salt.


  • Stir well, keep it in a medium mode, till every thing blends well, and it becomes a thick gravy.
  • Garnish with fresh cilantro.
  

Soya chunks kurma - Soya chunks korma - side dish for Chapathi roti dosa By , sep 09, 2013 Soya chunks korma

Moong dal rice - Arisi paruppu sadam - Pesarapappu rice

Moongdal rice  recipe is made with Moong dal and rice.  It is a bachelor recipe. Weekly once at busy morning times, we make this Moong dal rice at our home.Yellow gram(pesara pappu) like other lentils and pulses are good source of protein and dietary fibre. They are low in fat and rich in B complex vitamins, calcium and potassium.




Ingredients 

Rice - 1  cup.
Moongdal -1/4 cup.
jeera (cumin seeds) - 1/2  tsp.
water - 3 cups  [1:3]
Red chillies - 4.

Seasoning

Mustard seeds - 1/2  tsp.
Channa dal - 2 tsp.
curry leaves - 1 sprig.
oil - to fry.
salt - to taste

Preparation 
  • Dry roast  the rice  and moong dal to gether for few minutes till it gets good fragnance.
  • Then Wash and Soak rice and moong dal   together in a wide vessel  for 15 to 20 minutes.

Method 
  • In the meanwhile, Heat the oil  in a kadai, add mustard seeds when it  crackles, add cumin seeds,when it sizzles add channa dal ,add red chillies(Break each chilly into 2 or 3 pieces),add curry leaves,saute  till the dal turns golden brown colour.
  • Add this sauted items, to soaked rice + moongdal. Add salt to it, stir well.
  • Then pressure cook it for 3 whistles. When pressure subsides, stir well and serve hot with mango pickle or salad. 


                           

http://www.vysyasrecipes.com/2013/09/arisi-paruppu-sadam-moong-dal-rice.html By , sep 23, 2013 Moong dal rice

Wednesday, September 18, 2013

Nuvvula pachadi - Ellu pachadi - For Idli dosa and pongal - Til ki Chutney

Sesame Chutney(Nuvvula Pachadi) is a simple recipe goes very well with idli, dosa pongal and rice. Sesame seeds have a fabulous nutritional profile, granting their capabilities in fighting, preventing, and reversing illness and disease. The seeds are especially high in copper, manganese, calcium, and magnesium.It is  Great for High-Protein Vegetarian Diet.Not only do sesame seeds contain an anti-cancer compound called phytate, but the magnesium in sesame seeds also harness anti-cancer properties.Sesame seeds have Greater health benefits, it is very good to have with regular food. 

Ellu Pachadi for idli dosa rice and pongal
Ingredients
Sesame seeds - 1/2 cup.
Red chillies - 5.
jaggery - 1 tsp.
oil - to fry.
salt  - as required.
tamarind - small goosebery size.

To temper
Mustard seeds - 1/2 tsp.
urad dal  - 1/2 tsp.
curry leaves - few.
red chillies - 1.

Preparation
  • Soak the tamarind in water for 1/2 an hour  to prepare tamarind extract,then retain the water and throw the pulp.
  • Saute 1/2 cup sesame seeds with 4  red chillies, in a dry kadai, till it lighly turns golden brown colour, and also you get nice aroma(Smell) of sesame seeds.When it cools down, grind it into a smooth paste, with little water. 

Method
  • Heat the oil, add mustard seeds, when it splutters add urad dal,curry leaves,red chillies.
  • When dal turns golden brown colour, add tamarind extract,jaggery and salt. when it starts boiling add this ground paste.stir well.When the froth comes switch off the flame.Now Nuvvula pachadi is ready. 

Katte Pongali &Nuvvula Pachadi



Nuvvula pachadi - Ellu pachadi - For Idli dosa and pongal - Til ki Chutney By , sep 18, 2013 Sesame chutney

Monday, September 16, 2013

Onion Pakoda - Pyaz ke Pakore - Step Wise Pictures - Ulli Pakodi

Onion Pakodi(pyaz ke Pakode) is a savoury Indian snack made with Gram flour and Onions as Main Ingredients. Pakoras are usually served as snacks or appetizers. Pyaaz fritters(onion pakoda)   is an Evening snack. It is very good to have in Rainy  season.





Ingredients
Rice flour - 1/2 cup.
besan flour/gram flour - 1 cup.
salt - for taste.
water - to sprinkle.
red chilly powder - 1 tsp.
butter  - 1  tsp.
onion -1.
curry leaves - 10.
baking soda - 1 pinch.

Preparation
  • cut the onion length wise  and keep it aside .
Method
  • Take a mixing bowl add besan flour,rice flour,red chilly powder,onion,curry leaves,Melted butter, baking soda and  salt. mix well
  • later sprinkle some water to it to prepare a dough, as shown in the picture.
  • if it is watery, you won't get good pakoda's , so take care while sprinkling water.



  • Heat the oil,when it is hot, Keep the stove in medium flame,  then  crumble the dough into oil, as you wish in a form of fritters.
  • Deep fry it, until it turns golden brown colour.
  • when it cools down, store it in a air tight container.




  • you can have it as a evening snack, with cup of coffee or tea.

Sunday, September 15, 2013

Gunta ponganalu -With left Over rice - Paniyaram -Guliappa

  Gunta ponganalu is one of  the south Indian recipe. From bigger Restaurants to the smaller ones,everywhere they sell paniyaram.Kuzhi paniyaram is known by various names in Southern India, including paddu, appe, guliappa, gulittu, gundponglu, ponganalu, and gunta pongadalu.It Increases the business of all the Restaurants. It can also be taken as an evening snack.From the older to younger everyone likes paniyaram.Now we learn how to make Gunta ponganalu with left over rice.




Guntaponganalu
          
Ingredients
 
Raw Rice - 1 cup.
Cooked Rice - 1 cup.
Green chillies - 8.
curry leaves - 15.
onion - 3 (medium)
Fenugreek seeds - 2 tsp.
salt - to taste.



Seasoning

Channa Dal - 2 tbsp.
urad dal - 2 tsp.
Mustard Seeds - 1 tsp.
oil - for fry, for toasting.


Preparation

Soak Raw rice and fenugreek seeds together for 4 to 5 hrs or overnight.


Method
  • Grind  Raw Rice,Fenugreek,Cooked  Rice,green chillies, salt together  with needed water in a blender or mixie into a fine batter.
  • Allow the batter to ferment for over night or 12 hrs (like we ferment idli batter).
  • Heat the oil add mustard seeds let it crackle, then add channa Dal,urad dal saute well, when it turns golden brown add onion(finely chopped)curry leaves, saute for few minutes.Now switch off the stove.
  •  Now add the sauted content to the fermented batter and stir well.(consistency should be thick like idli batter).Now Gunta ponganalu batter is ready.
Method to make Guntaponganalu(Paniyaram)
  • Heat a paniyaram pan, when it is hot, 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(gunta ponganalu) , it got cooked, so now you can flip a paniyaram, when it turns golden brown, and both sides are cooked ,remove it from a paniyaram pan.(To flip you can also  use spoon or knife or paniyaram stick).
 
  • It serves very well with coconut chutney and idli milagai podi.


 

Gunta ponganalu -With left Over rice - Paniyaram -Guliappa By , sep 09, 2013 Paniyaram

Friday, September 13, 2013

Palada Pradhaman - ONAM RECIPES - With Step Wise Pictures - Kerala Palada Payasam

Pala Pradhaman is an authentic Payasam Made during the Occasions of Onam and Vishu (The New Year festival of Kerala) .This is a favorite dessert at our home.During birthday or at any special occasions we make this Payasam. This  is a delicious Payasam, that i ever had.Palada Pradahaman is Made with Sugar and Milk.Ada pradhaman is made with Jaggery and Milk.Now we learn how to make Palada Pradhaman.


Ingredients

Ada - 1/2 cup.(Store bought)
Milk - 4 cups.
Sugar - 1/2 cup.
Ghee - 1 tsp.
Water - as required.
Cashews - 10 (optional)
condensed Milk - 4 tbsp (optional)

Preparation

How to Cook Ada


  • Heat the water, in a wide vessel, when water starts boiling, add ada and switch of the flame.Let it sit aside for half an hour.
  • After half an hour,Most of the  water will get absorbed, as shown in the picture. Then rinse it, two or three times.Then drain it completely. This is the basic Method of Cooking Ada. 
  • Saute the cashews in 1 tsp of Ghee, till it turns golden brown colour.
Method
  • Take a Wide thick bottomed pan, add 4 cups of milk and semi - cooked ada, Stir in between.Cook in a Medium flame.
  • After 20 - 25 minutes, milk gets reduced to half of its original quantity and, you could see the ada, at the surface of the milk. Ensure that ada is soft.

  • Add condensed milk and give a quick stir.
  • Now, Switch off the flame, and add sugar, mix well. Finally garnish with sauted cashews.


  • When it cools down, it gives more creamy texture.you can refrigerate this ada, which gives more taste, than normal one.


Thanks for visiting my blog. If you find this page helpful please share in google+,facebook or twitter or to  any social Networking  sites, where you use to surf. Thank you very much. 

Palada Pradhaman - ONAM RECIPES - With Step Wise Pictures - Kerala Palada Payasam By , sep 13, 2013 Palada Pradhaman

Wednesday, September 11, 2013

Easy Tomato Rice - Thakkali sadam -Tomato Chitranna

Tomato rice is a simple Rice Variety made with Tomato and Onions. This recipe is very simple and spicy. It is a bachelor recipe. Busy Women and bachelors can make this sauce,when they gets time and refrigerate it for days.Tomatoes is a good source of Vitamins A, C, K, folate and potassium. Tomatoes are naturally low in sodium, saturated fat, cholesterol, and calories. Tomatoes also provide thiamin, niacin, vitamin B6, magnesium, phosphorus and copper, all of which are necessary for good health.

Tomato Rice

 Prep Time :  10  min.  
Cook Time : 30  minutes.
Recipe Category:Rice Varieties
Recipe Cusine South Indian
serves:4
Ingredients

Rice - 1 cup.
Onions - 3.
Tomato - 4.
Ginger - 1 inch (grated)
Garlic - 4 .
Chilli powder - 1  + 1/2 tsp .
Turmeric Powder - 1/8 tsp.
salt - for taste.
Coriander leaves - fistful
mint leaves - 2 sprig.
cumin seeds - 1 tsp.
Green chillies - 1.
oil - As needed.


Preparation
  • Cook the Rice, with 3 cups of water, for 3 whistles in a cooker. When the pressure subsides open the lid, place the rice in plate & add a tsp of sesame oil, allow it to cool completely.
Method




  • Heat the oil and ghee in a kadai, add cumin seeds, add chopped Garlic, Ginger &  Green chilly,  saute for few seconds, till Garlic turns Golden.
  • Add Chopped Onions, saute till it turns pink.





    • Add Tomatoes , chilli powder,turmeric & salt. Cook till tomatoes turns mushy.


    • Add finely chopped Corinader leaves & Pudina.Cook for few minutes.


    • Then add Rice,mix Gently & evenly, such that it blends well with Rice .


    • Serve with Appalam or Chips.

    Notes 
    • you can make tomato rice with left over rice also.
    • Adding Puthina gives nice flavour to Rice.
    • Always choose Ripe tomatoes for Good taste.



    Tomato Rice - Simple Tomato Rice Recipe - Thakkali sadam -Tomato Annam By , sep 11, 2013 Tomato Rice

    Tuesday, September 10, 2013

    Peas Sundal - Mamidikaya battani guggillu - Pattani Sundal - Navaratri recipes

    Peas sundal(Battani sundal) is made with dried green peas and mango.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. This Sundal is made during Navaratri occasions.

    Ingredients

    Dried Green peas - 1/2 cup.
    Raw Mango(grated ) - 2 + 1/2 tbsp.
    salt  - as required.
    curry leaves - 6.
    Grated coconut - 3 tbsp.
    Mustard seeds - 1/4 tsp.
    oil - to fry.
    Green chillies - 2.
    Ginger - 1/2 inch.

    Preparation
    • Soak the Green Peas overnight or 7 - 8 hours, then rinse the water twice and Pressure cook it for 3 whistles.
    • Then drain the water, and keep it aside.

    To Make a Powder

    Add coconut,Green chillies and ginger in a blender or mixie, and  grind it into a course powder without adding any water.

    Method
    •  Heat the oil in a pan, add mustard seeds, when it splutters, add curry leaves, saute it.
    • Add cooked Green Peas, add salt,  saute well, till it moisture goes.
    • Then Add ground paste, Saute for few seconds.
    • Then Remove it from the flame, then throw grated  Raw Mango and mix well.Now Mamidikaya battani Guggillu is ready.





    Peas Sundal - Mamidikaya battani guggillu - Pattani Sundal - Navaratri recipes By , Oct 09, 2013 Peas Sundal

    Saturday, September 7, 2013

    INDIAN FESTIVAL RECIPES - INDIAN FESTIVAL FOODS - FESTIVAL FOODS

    I have compiled & listed Indian Festival Recipes from my Blog. Please click on the pictures to get the recipe.

    PONGAL /SANKRANTHI RECIPES



    UGADI RECIPES 


    TAMIL NEWYEAR & VISHU RECIPES 




    VARALAKSHMI VRATHAM RECIPES




    KRISHNA JAYANTHI RECIPES



    POLALA AMAVASYA RECIPES




    GANESH CHATURTHI RECIPES


    NAVARATRI RECIPES

    DIWALI RECIPES
    h



    CHRISTMAS-RECIPES




    INDIAN FESTIVAL RECIPES - INDIAN FESTIVAL FOODS - FESTIVAL FOODS By , sep 07, 2013 Festival recipes