Vysya's Delicious Recipes -Dosa Corner

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Friday, November 29, 2013

Bombay Chutney - Side Dish for chapathi Poori idli Dosa - Besan Chutney

Bombay chutney is a good accompaniment for idli,Dosa, Poori and Chapathi. Senaga pachadi(kadalai Maavu) chutney  is a very Simple Side Dish, busy women and bachelors can try this quick recipe. This chutney  is a multipurpose recipe. This  is an authentic recipe.It is a very good alternative for Poori Masala.
Bombay Chutney


Ingredients
 
Besan flour - 2  tbsp.(senaga pindi/Kadalai Mavu)
Green chillies - 2.
chilli powder - 3/4 tsp.
salt - to taste.
turmeric powder - 1/8 tsp.
onions - 2. (cut lengthwise)
tomato - 1.
ginger - 1/2 inch.


Temper

Mustard seeds - 1/2 tsp,
fennel seeds - 1/4 tsp.
chana dal - 1 tsp.
curry leaves - few.
Preparation
  • Take a bowl add besan flour + chilli powder + salt + turmeric powder mixwell with little water to avoid lumps. it should be  like thick dosa batter consistency as shown in the picture.
















Method
  • Heat the oil, add mustard seeds,when it splutters add fennel seeds.

  • When you get slight smell of fennel seeds add chana dal and grated ginger. 








        • When dals  turns golden brown add onions,green chillies and curry leaves.
        • When onions turn pink, add tomato sauté till it turns mushy.









        •  Then add 3/4 cup of water when it starts boiling add besan mixture that we prepared.
        • Stir well.Let it boil for few seconds (3 - 4 seconds).Finally garnish with Cilantro.


        

        Bombay Chutney - Side Dish for chapathi Poori idli Dosa - Besan Chutney By , Nov 29th, 2013 Bombay Chutney

        Tuesday, November 26, 2013

        Tomato Gotsu - Tomato Gojju Recipe

        Tomato Gojju is a simple and Easy side dish for idli and Dosa. It is a  No onion no Garlic Recipe. During Fasting Occasion if we make idli we can have it as a side dish for idli.Tomatoes contain important nutrients, such as niacin, folate and vitamin B6, that have associated with the reduction of heart disease risk.Tomatoes beautify the skin and may even prevent sunburn.Eating tomatoes boosts bone health.Lycopene in tomatoes may protect against 9 types of cancer. Now we learn simple tomato gojju.




        Ingredients

        Juicy tomatoes - 5.
        Jaggery - 1 tsp.
        salt - for taste.
        green chillies - 5 [ slit into two] .
        Sambar powder - 1/2 tsp.

        Seasoning
        Mustard Seeds - 1/2 tsp.
        curry leaves - 7.
        urad dal - 1/2 tsp.
        hing - 1/8 tsp.
        oil - to fry.

        Method
        • In a vessel add   tomatoes, jaggery,Green chillies  and pressure cook it for for  5 to 6 whistles without adding any water.
        • When it cools down remove the skin of tomatoes.
         
        • Then grind all the ingredients in a blender or mixie.



        • Heat the oil add mustard seeds when it crackles add urad dal, curry leaves,hing saute well, when dal's turns golden brown, add the  ground  tomato mixture,salt and sambar powder,Mix well.
        • Add 1/2  cup of water + (some water oozes from boiled tomatoes u could  also add  that) . Let it boil for 4 - 5 minutes.



        •  Now tomato gojju is ready. It serves well with Idli's and Dosa's.

        Monday, November 25, 2013

        Bajra Dosa - Kambu dosai - sajjalu dosa - sajje dosa

        Pearl Millet Dosa  is called  बाजरी (Bajri in Rajasthani, Gujarati and Marathi), ಸಜ್ಜೆ (Sajje in Kannada); கம்பு (Kambu in Tamil); बाजरा (Bajra in Hindi, Urdu and Punjabi) and సజలు (sajjalu in Telugu) and ("Kambam" in Malayalam) and বাজরা ("ba:jra:" in Bengali) wikipedia.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. It is a gluten free grain. It is noted for its high iron content. This whole grain supports weight loss as the high fiber content leads to a feeling of fullness for a prolonged period of time. Now we learn to make nutritious Dosa.



        Ingredients
        Bajra(pearl Millet) - 1 cup.
        Raw rice - 1/2 cup.
        Idli rice - 1/2 cup
        urad dal - 1/2 cup. ( can use black urad dal) 
        Methi seeds - 1/4 tsp.

        Preparation
        Soak bajra,raw rice,idli rice  and urad dal  in a water, for minimum 4 hrs or overnight.

        Method
        • Grind everything into a smooth paste with needed water and salt.
        • Ferment it, over night or 8 hrs. 
        • Consistency of batter  should be like thin pourable consistency as shown in the picture.
        • Spread like normal dosa.
        • Drizzle some oil on it.



        • When one side is cooked and turned golden, flip the dosa 




        • When both sides are cooked and turned crisp at edges remove from tawa and serve hot.
        •  It goes well with  all types of chutneys.

        Thursday, November 21, 2013

        Paneer korma - Simple Paneer kurma - Indian Paneer Recipes - Side dish for Chapathi Dosa Rice Roti

        Paneer Korma is a best accompaniment for Chapathi, Dosa,Rice, Roti and Mild Pulov Varieties.Paneer with korma gravy taste fabulous. Paneer is a great source of calcium, which is helpful in maintaining strong teeth and bones. Due to its low lactose content, it protects the teeth against harmful sugars. Paneer. contains Vitamin D, which along with calcium, facilitates in preventing cavities and wearing down of the tooth enamel. Hence, regular consumption of cottage cheese is helpful in preserving good dental health. Paneer is also known to enhance blood. Paneer promotes strong bones and also helps to prevent and reduce back and joint problems.Now we learn to make simple  Paneer Korma.


        Ingredients

        Paneer  - 200 gms.
        big onion - 1.
        salt  - to taste.
        coriander leaves - to garnish.
        butter/Ghee  - 1 +1/2  tbsp
        fennel seeds - 1/4 tsp.
        Green chillies - 1.

        To Grind 

        Coconut - 1/4 cup.
        Cashews - 9
        Fennel seeds - 1/2 tsp.
        ginger - 1/2 inch.
        Garlic - 3.
        Tomato(Small) - 1.
        Coriander seeds  - 1 tsp.
        Garam Masala - 1/2 tsp.
        Chilli powder - 1 tsp.

        Grind Everything into a fine paste with little water.


        Preparation
        •  Cut the paneer into cubes. if it store bought put it in hot water for few minutes, till it soft.
        • chop the onions finely.

        Method
        •  Melt the butter,add fennel seeds and green chillies saute till you get good aroma(Smell) from fennel seeds and till chillies turn pale color.

        • Add Onions saute till it turns pink, then add Ground paste with needed water according to consistency. Let it boil well for 15 minutes, till the raw smell goes.Add salt mix well.



        • Now, Keep the flame to low, then  add cubed paneer,  cook for 5 - 7 min, till everything combines well, and it gets gravy consistency.Then remove it from flame. Garnish with fresh cilantro.
        • It goes very well all types of Indian breads , rice and dosa.


        For side Dish plz visit : Side Dish for Chapathi Roti






        Paneer korma - Simple Paneer kurma - Indian Paneer Recipes - Side dish for Chapathi Dosa Rice Roti By , Nov 21, 2013 Paneer Korma

        Monday, November 18, 2013

        Majjiga pulusu - More kuzhambu - Andra Kadhi - Butter Milk Sambar

        Majjiga pulusu is made with Sour curd and Vegetables.This recipe is a south Indian butter milk Stew. This stew can be  made with Raw Banana,carrot, beans, ash gourd,Drumstick,brinjal,chow chow,yam,pumpkin.This recipe is also called moru kootan in Kerala.It goes very well with Potato fry.I made this stew with Chow Chow(chayote). Health benefit of chow is includes 1. it is good for heart.2.helps prevent cance. 3. Helps the body produce the energy 4. keep thyroid healthy 5.prevent bone loss 6.reduces blood pressure. 6.good for brain. health benefits of curd includes Helps to improve the digestive system.Helps to strengthen the immune system.Helps to cope with stomach problems.Now we learn how to make Majjiga pulusu.



        Ingredients

        Sour Curd - 3/4 cup.

        Majjiga pulusu - More kuzhambu - Andra Kadhi - Butter Milk Sambar By , Nov 18, 2013 Majjiga Pulusu
        Veggies of your choice 
        salt - to taste.
        turmeric - genereous pinch.
        coconut oil - 1 tsp.

         Temper

        Mustard seeds - 1/2 tsp.
        curry leaves - few.
        Red chillies - 1.
        hing - generous pinch.

        Preparation

        To Saute and Grind

        Toor dal - 1 tsp.
        coriander seeds - 3/4 tsp.
        cumin seeds - 1/2 tsp.
        green chillies - 3.
        coconut - 1/4 cup.

        • Dry roast toor dal,coriander seeds,cumin seeds, when it lightly turns golden brown colour add green chillies, saute for few seconds finally add coconut saute for few seconds then  Grind everything into  a fine paste with little water.
        •  Whisk the curd with beater to smooth consistency.




        Method
        •  Take a kadai, add veggies of your choice, with turmeric and water.
         
        • When veggies are cooked, add ground paste.
        • When it boiled once, keep the flame to low, add curd.
        • when curd is hot, switch off the flame.It should not boil.
         
        • Temper with mustard seeds, curry leaves,hing,Red chilly.
        • Finally add 1 tsp of coconut oil.





        Friday, November 15, 2013

        Pori urundai -Maramarala Laddu - Borugula laddu - Karthigai Deepam Recipes - Step by Step Pictures

        'Borugula Undalu' (Puffed Rice balls) is a Karthigai Deepam Recipe.It is a Mild Sweet Recipe. I hope every one Enjoys this Sweet.




        Ingredients

        Puffed Rice - 3 cups.
        Jaggery - 1/2 cup.
        Roasted Chanadal - 1/4 cup.(chutni Dal)
        Roasted Peanuts - 1/4 cup.

        Preparation

         Add Jaggery to the kadai, add little water and melt it, till you get the syrup, and filter it to remove the impurities.
         
        Method
        1. Heat the jaggery  syrup, till it gets soft round ball consistency. 



        To check Soft Round ball consistency

        Keep the bowl of water, nearby when it gets some thick consistency, pour the syrup in water.it should not dissolve. When you take the syrup it should come as soft round ball consistency as shown in the picture.you could press it.if it is hard you won't get laddu.This is the important step in making Laddu. if it comes out well, you get good Laddu's.
         When it is about to get soft round ball consistency, reduce the flame to low.Add puffed rice, Roasted chanadal, and Roasted Peanuts, mix well.Then remove from flame.Hold the laddu's  immediately when it is hot, by applying Ghee to your hands. if the mixture becomes cool you can't hold laddu.

         

                                                                   




        Notes

        Jaggery syrup consistency, is the important step to make laddus. if it comes out well, you get good Laddu's.




        Pori urundai -Maramarala Laddu - Borugula laddu - Karthigai Deepam Recipes - Step by Step Pictures By , Nov 15, 2013 Puffed Rice balls

        Wednesday, November 13, 2013

        Broccoli Gravy - Broccoli subzi - Broccoli side dish - Simple Side dish for chapathi roti and rice.

        This Broccoli curry goes well with chapathi,roti and rice.Broccoli is also rich in vitamin A, iron, vitamin K, B-complex vitamins, zinc, phosphorus and phyto-nutrients. Broccoli contains a high amount of potassium, which helps maintain a healthy nervous system and optimal brain function, as well as promotes regular muscle growth. Broccoli contains high levels of both calcium and vitamin K, both of which are important for bone health and prevention of osteoporosis. The folic acid in broccoli helps women sustain normal tissue growth and is often used as a supplement when taking birth control pills and during pregnancies.Now we learn healthy broccoli subzi.








         Prep Time : 10 min.
         Cook Time : 25. Serves: 2                                                                    
         Recipe Category: Side Dish                           

        Ingredients                                                   

        Broccoli - 1 medium size.
        onion - 1 .
        tomato -1.
        ginger garlic paste - 1/2 tsp.
        chilli powder - 3/4 spoon.
        Garam masala - 1/2 tsp.
        coriander powder - 1/2 tsp.
        salt - required.
        oil - to fry.

         




        Preparation
        •  Cut  Broccoli  into small florets and keep it aside.
        •  chop the  onions and tomatoes finely.

        Method
        • Heat the oil,add chopped onions,ginger garlic paste, saute till onions turns pink.
        • Then add  tomato, chilli powder,Garam Masala,coriander powder  and salt. saute it, till tomatoes  turns mushy.

        •  Then add broccoli florets and saute  for  few  minutes.
        • Add some water, let it boil for few minutes, till broccoli is soft and it gets gravy consistency.  

        • Serve with Chapathi's ,Roti's and mild pulao's.

            Broccoli Gravy - Broccoli subzi - Broccoli side dish - Simple Side dish for chapathi roti and rice. By , Nov 11, 2013 Broccoli Gravy

        Monday, November 11, 2013

        Andhra Pappu - Tomato Pappu recipe - (Andhra Style) - with Pictures

        Andhra Pappu Goes  well with Steamed rice,roti and chapathi. It is a simple Andhra  recipe. Kandi pappu with tomatoes and garlic  combinations are too good. Toor dal is a staple food in Indian cuisine.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, which can help to prevent constipation and promote regularity.Tomatoes is a good source of Vitamins A, C, K, folate and potassium. Tomatoes are naturally low in sodium, saturated fat, cholesterol, and calories.Now we learn how to make  tomato Pappu.


        andra pappu
        Andra Pappu

        Ingredients

        Toor dal - 1 cup.
        Mustard seeds - 1/2 tsp.
        cumin seeds - 1/2 tsp.
        Garlic - 5.
        curry leaves - few.
        Green chillies - 5.
        Red chillies - 2.
        pearl onions - 10.
        tomatoes(large) 2 finely chopped.
        turmeric - 1/8 tsp.
         oil - to fry.
        fresh coriander leaves - few to garnish

        Preparation
        • Pressure cook the toor dal till mushy with little turmeric.
        • crush the garlic and keep it aside.

        Method

        • Heat the oil, add mustard seeds, when it popps, throw cumin seeds.
        • when it sizzles add smashed garlic, green chillies,red chillies and curry leaves.

        • When garlic turns slightly golden brown, add pearl onions saute till it turns pink.
        • Then add tomatoes saute till mushy, then add cooked toor dal with 1/2 cup of water.
        • Add salt. When it boiled once, remove it from the flame, and garnish with fresh cilantro.

        • It goes very well with steamed white  rice with spoon of ghee, chapathi and  roti.



        Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 39


        Andhra Pappu - Tomato Pappu recipe - Andra Recipes - with Pictures By , Nov 11, 2013 Andhra Pappu

        Thursday, November 7, 2013

        Matar paneer recipe -Mutter paneer recipe - Paneer Peas Masala

        Mutter Paneer is a Vegetarian North Indian recipe  made with Peas and Paneer. Matar Paneer recipe is best accompaniment for chapathi,roti, Naan, pulka,kulcha and all Indian breads,Pulov,fried rice,jeera rice, and vegetable rice.

              Made up of cheese curd, cottage cheese is also known as paneer and is a rich source of calcium and protein.For people who are underweight, cottage cheese helps you put on those extra pounds. It contains generous amount of proteins, fats, calcium, vitamins, and minerals, which help in boosting weight.Cottage cheese is also known to enhance blood formation, strengthen the liver and facilitate absorption of nutrients.Fresh pea pods are excellent source of folic acid.Fresh green peas also contain adequate amounts of anti-oxidants flavonoids such as carotenes, lutein and zea-xanthin as well as vitamin-A. Peas  are rich source of many minerals such as calcium, iron, copper, zinc, and manganese.Now we learn to make Matar paneer recipe. 



        Ingredients 


        Paneer   - 15  cubes.
        peas - 1/3 cup.
        Onion(big)  - 1.
        Ginger garlic paste - 1 tsp.
        tomato(big) - 2.
        salt - to taste.
        oil/butter - 1 + 1/2 tbsp.

        Milk - 1/3 cup.  
        kasoori methi - 1 + 1/2 tsp.
        coriander leaves - 2 tbsp(chopped).

        Spice Powders
         
        Garam masala - 1/2 tsp.
        turmeric powder - 1/8 tsp.
        chilli powder - 1 tsp.
        coriander powder - 1 tsp.




        Preparation
        • cut the paneer into cubes.
        • Boil the peas with little water, in a kadai, till it is soft.
        • Heat the oil, add chopped onions, ginger garlic paste, saute till  onions turn pink. Then add tomatoes.Add coriander leaves, Garam Masala powder,chillipowder,coriander Powder,turmeric  and salt. Saute till tomatoes turns mushy. Allow it to cool. Finally grind into smooth paste with little water.


        Method

        • Melt the butter, add ground paste, dilute it with little water.when it starts boiling, add Milk. Give a quick stir.




        • Add peas, cubed paneer to the gravy. Then add kasoori methi, to it. By rubbing it against your palms. Let it boil well till it  gets gravy consistency.



        • It goes very well with all types of Indian bread and  rice varieties.

        Matar paneer recipe -Mutter paneer recipe - Paneer Peas Masala By , Nov 07, 2013 Mutter Paneer Recipe