Vysya's Delicious Recipes -Dosa Corner

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Thursday, March 27, 2014

Dosakaya pachadi - Cucumber Chutney - Cucumber Pachadi

Dosakaya Pachadi is an authentic Andra Recipe, mainly made during festive occasions  and served with meals. This cucumber pachadi goes very well with hot rice, curd rice, idli,dosa and chapathi. Being 96% water, cucumbers are great for keeping you hydrated.Cucumber is an excellent source of silica, which is known to help promotes joint health by strengthening the connective tissues. They are also rich in vitamin A, B1, B6, C & D, Folate, Calcium, Magnesium, and Potassium. 


Dosakaya Pachadi
Ingredients

Cucumber - 3/4 cup (Grated)
Roasted Chanadal - 1/4 cup.
Coconut - 1/2 cup.
Green chillies - 5.
curry leaves - 1 sprig. 
coriander leaves - 1 tbsp.
tamarind - 1 small piece
salt - to taste.

Tempering

Mustard seeds - 1/2 tsp.
urad dal - 1 tsp .
hing - generous pinch.
oil -  1 tsp.


Preparation

Grate the cucumber and mix with little salt and keep it aside for 15 minutes, cucumber oozes water. Then squeeze the cucumber to remove the water in it.you can use that water, to make majjika pulusu(more kuzhambu).

Method

  • Take a blender/Mixie add coconut, roasted chana dal, green chillies, curry leaves, coriander leaves, tamarind , needed salt and grind everything into a fine paste with needed water.
  • Mix Grated cucumber with this ground paste.Now cucumber chutney is ready.
  • Heat the oil, add mustard when it splutters, add urad dal, hing. When dal turns golden brown pour it over chutney as Tadka. 
  • Goes very with Hot rice, curd rice, idli, dosa and chapathi's.





Saturday, March 22, 2014

Jeera Rice Recipe - Jeera Pulao - Cumin Rice

Jeera Rice is a Popular North Indian Recipe. Jeera means cumin. Jeera Rice is made with Rice and Cumin seeds so it is called Jeera Rice.It is a simple Recipe goes with any types of Gravies.my  husband likes to have with cauliflower fry so i made it. Even the rice goes well with curries.

               some health benefits of cumin includes,  Cumin helps to lower blood sugar levels and thus helps in maintaining proper blood content levels in the body. This is a great boon for people suffering from Diabetes.Cumin is healthy for women of all age groups and is known to influence healthy menstrual cycle in them.Good metabolism process helps to keep all the other body processes in check. Iron present in Cumin helps to properly maintain our metabolic activity.Enzymes present in Cumin helps to breakdown foods and thus aids in digestion.




Ingredients

Basmathi Rice - 1 cup.
Cumin seeds - 1 tsp.
Water - 2 cups.
cashews - 15.
Butter/ghee - 2 tbsp.


Preparation

Wash the basmathi rice with water for 2 to 3 times, and soak it in water for half an hour.

Method
  • Take a pan, add 2  tbsp of butter or Ghee. When butter melts add cashews saute till it turns golden brown colour and remove it from the pan and keep aside.
 
  • In a same pan, add cumin seeds, saute till it sizzles, then add rice, and saute for few seconds.
  • Saute Gently so that the rice cannot be broken.
 

  • Then add 2 cups of water, and salt, mix well. cook in a medium flame. 
  • When water is almost absorbed, keep a flame very low , and close  the lid, and cook it covered for 5 - 6 minutes.
 
  • Switch off the flame. let it rest in a pan for 12 - 15 minutes, it gets Cooked well in the heat of pan.Garnish with cashews.

Tuesday, March 18, 2014

Pachi Pulusu - Raw Rasam - Pachi chaaru

Pachi Pulusu  is an unheated version of stew goes  very well with idli's,mudda pappu Annam(dal rice),upma,pulagam,uppu pindi & Ven pongal. This is a typical  Andra special stew.Pachi pulusu is combined with three tastes such as Tanginess from Tamarind, Spiceness from Green chillies and Sweetness from Jaggery.it is good to have with pani poori's also.it can be prepared within 5 minutes.  bachelors  and office Goers can try this simple recipe at busy mornings.

Pachi Pulusu
Ingredients
 Tamarind -  Lemon Size.
 Green chillies - 5.
 Curry leaves - 1 sprig.(finely chopped)
 Coriander leaves - 1 tbsp (finely chopped)
 Jaggey - 1 + 1/2 tsp.
 water - 1 cup.
   
Tempering

 Mustard seeds - 1/2 tsp. 
oil - 1/2 tsp.

 Preparation
  •  Soak the tamarind in 1 cup of water. Let it rest for 1/2 an hour. Then tamarind becomes soft. Squeeze the tamarind, retain the juice throw the pulp.
 Method

  • Add jaggery and salt to tamarind water.mix it  well.
  • Then add chopped Green chillies, mash the green chillies well  with ladle, so it incorporates well with rasam.
  • Add  finely chopped  coriander leaves and curry leaves to it.
  • Heat the oil, add mustard seeds, when it splutters add to it. 
  • Give a standing time of half an hour. so tamarind incorporates well with other spices and gives a good taste.





Thursday, March 13, 2014

-Lemon Rice Recipe - Nimmakaya pulihora - Nimbekaayi chitranna

Lemon rice is one of the Popular Variety Rice in South India. It is a Simple Lunch box recipe. Tangy Lemon juice when Mixed with Seasoning and Rice tastes awesome. Lemon Rice is traditionally made during festival occasions like Navaratri and Ugadi. It is also offered as Prasadam in many temples. Lemons are rich in vitamin C and flavonoids that work against infections like the flu and colds.The citric acid in lemon juice helps to dissolve gallstones, calcium deposits, and kidney stones.Ayurveda medicine values the lemon as a fruit and for its properties. It is sour, warm, promoter of gastric fire, light, good for vision, pungent and astringent.Now we learn to make healthy tasty Lemon rice.

           









Ingredients
Rice - 1 cup (or) cooked rice/left over rice: 3 cups.
Lemon - 1.
oil - 2 tbsp [Preferably Sesame oil].
Turmeric - 1/8 tsp.
Roasted Peanuts - 2 tbsp.
cilantro - fistful.

Tempering

Mustard seeds - 1/2 tsp.
urad dal - 2  tsp.
Chanadal - 1 tbsp.
Red chillies -3.
Green Chillies - 3.
Curry leaves - 1 sprig.
hing - 1/8 tsp.

 Preparation
  • Cook 1 cup of rice with 3 cups of water for 3 whistles. When pressure subsides place it over a wide vessel or plate and drizzle 1 tsp of sesame oil over it.Allow it to cool completely.  So you get separate rice.This is the important step while making Variety rice.
  • Squeeze the lemon in a bowl and keep it aside.
  • Roast the peanuts and remove its skin.
Method
  • Heat the oil, add mustard seeds, when it splutters, add urad dal, chanadal, Red chillies, Green chillies, curry leaves, Ginger. Saute till dals turns golden brown.
  • Add Roasted peanuts, hing, turmeric.Give a quick stir and switch off the flame. 

  • Add lemon juice and salt.
  • Then add cooked rice, Mix well.
 
  • Give the standing time of  atleast  half - an - hour. So that everything will get incorporated and gives good taste.


Notes


  • Lemon rice tastes Great with left over rice also.
  • Adjust the quantity of lemon as per your taste.
here are many health benefits of lemons that have been known for centuries. The two biggest are lemons’ 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.
Read more at http://www.beliefnet.com/Health/Physical-Health/Hidden-Health-Secrets-of-Lemons.aspx#YSmwhgcUySXjhMj4.99
here are many health benefits of lemons that have been known for centuries. The two biggest are lemons’ 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.
Read more at http://www.beliefnet.com/Health/Physical-Health/Hidden-Health-Secrets-of-Lemons.aspx#YSmwhgcUySXjhMj4.99
here are many health benefits of lemons that have been known for centuries. The two biggest are lemons’ 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.
Read more at http://www.beliefnet.com/Health/Physical-Health/Hidden-Health-Secrets-of-Lemons.aspx#YSmwhgcUySXjhMj4.99
There are many health benefits of lemons that have been known for centuries. The two biggest are lemons’ 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.
Read more at http://www.beliefnet.com/Health/Physical-Health/Hidden-Health-Secrets-of-Lemons.aspx#jHKqiMfssvVbdhVl.99
There are many health benefits of lemons that have been known for centuries. The two biggest are lemons’ 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.
Read more at http://www.beliefnet.com/Health/Physical-Health/Hidden-Health-Secrets-of-Lemons.aspx#jHKqiMfssvVbdhVl.99

Monday, March 10, 2014

obbattu saaru - Holige rasam - Purnam charu

Obbatu saaru is a Popular Rasam Made in Andra and Karnataka during Festive Occasions. Obbattu saaru is made with leftover Hoorna(obbattu/Holige poornam.) It is mainly made during ugadi festival.Tanginess of Tamarind and sweetness of jaggery when mixed with lentils makes rasam tastes awesome. Now we will learn to make Obbattu saaru with simple steps.

Obbattu Saaru



Ingredients

Hoorna - 1/3 cup or 2 balls.
[ Hoorna is obbattu/holige  filling normally made with Toordal+jaggery+coconut or
                                                                                        Chanadal +jaggery+coconut ]
plz refer my obbattu/Holige Recipe for further reference].
Tomato - 1.
tamarind - small amla size.
Rasam Powder - 1 + 1/4 tsp.
salt - as needed.
 cilantro - few (for Garnishing)
oil - to fry.

To Temper.
Mustard seeds - 1/2 tsp.
curry leaves - 6.
Garlic - 1.
hing - 1/8 tsp.

Preparation
  • Crush the garlic and curryleaves together in Mortar and pestle.
  • put the  tomato in boiling water, let it boil till tomato is soft and it has crack in the skin. Then remove the skin of tomato.
  • put the tamarind in 1/2 cup of water for 1 hr to prepare tamarind extract. throw the pulp and retain the water.

Method
  •  Take a wide Vessel, squeeze the boiled tomato.Add tamarind water, hoorna, rasam powder, 1/2 cup of water and salt.mix everthing.check for taste. [Add rasam powder, salt and water according to your taste buds].


  • Boil the saaru mixture in a pan for few minutes till raw smell goes. Remove from flame.Garnish with coriander leaves.

  •  Finally  heat the oil, add mustard when it splutters add  crushed curryleaves and garlic and hing. saute till garlic turns golden brown colour.Finally add it over saaru. Now Holige rasam is ready.
 

Thursday, March 6, 2014

Kothamalli chutney - kothimeera pachadi - Coriander Chutney


Coriander chutney is made with cilantro, lentils,coconut  and some Spices. It is a  Good Accompaniment for idli, dosa and Rice. Also Goes with bread,Aloo tikki  and samosa recipe's.It is a Good Spread for Sandwitches.Cilantro helps in digestion, helps settle an upset stomach and prevent flatulence. So for patients who have indigestion problems, coriander works wonders.It helps in lowering blood glucose levels in diabetics.Cilantro also helps to stimulate memory in brain.


Ingredients

Coriander Leaves - 1cup. Tightly packed.
Urad dal - 2 tbsp.
Garlic - 1.
Red chillies - 3 to 4.
Pearl onions - 8.
Tomato - 1.
Coconut - 3 tbsp.
oil - 2 tsp.
Salt - Needed.

To Temper

Mustard seeds - 1/2 tsp.

Preparation

Wash the coriander leaves and chop it coarsely.

Method.
  • Heat the oil, add Garlic when it lightly turns golden brown colour add urad dal and Red chillies.
  • When urad dal turns golden brown, Remove everything from kadai and keep it aside.

  • In same kadai, add pearl onions, saute till it turns pink, add  chopped tomatoes saute till it is mushy.
  • Add coriander leaves saute for  1- 2 minutes, till it shrinks.Then switch off the flame.
  • Add grated coconut, saute in heat of pan, for few seconds.

  • Then grind everything into a smooth paste with needed Water.
  • Temper with Mustard  seeds.
  • Goes well with idli, dosa, rice, samosa and sandwitches.

Monday, March 3, 2014

Curd Rice Recipe - Daddojanam - Mosaranna

Curd   Rice(bagalabath recipe) is a Popular Recipe in South Indian Cuisine. Curd rice is made with Yogurt and rice. Could be made much more  flavorful by adding veggies like Mango & carrot or fruits like Pomegranate or Black Grapes.Curd rice is well known by Thayir Sadam in Tamil Nadu, Daddojanam in Andra Pradesh and Mosarranna in Karanataka.No lunch or Dinner at functions end without Curd rice.Consuming curd or yogurt increases the capacity to absorb the nutrients and minerals form other food stuffs.Helps to get strong bones and teeth as its calcium content is high.Helps to improve the digestive system.Helps to cope with stomach problems.Now we learn to make healthy tasty yogurt  rice.


Ingredients

Rice - 1/2 cup.
Milk - 1 cup.
Curd - 1 cup. [preferably thick curd]
Carrot (chopped) - 2 tbsp.
Mango(chopped) - 1 tbsp.
Ginger(Grated) - 1 inch.
salt - for taste.
coriander leaves - few (for Garnishing)

To Temper

Mustard seeds - 1/2 tsp.
urad dal - 1 tsp.
Green chillies - 2.
curry leaves - few (chopped)
hing - Generous Pinch. 
oil - 2 tsp.

Preparation

Pressure cook rice with 2 cups of Water for 4 whistles.

Method
  • Once the rice is cooked, remove it from cooker, and mash it well, with the ladle. Then add Warm Milk. Mix well. Allow it to cool completely.

  • Once it is completely cooled add Curd mix well. Then add salt.mix it.At this stage u can use your hands to mix the rice to avoid any lumps.
  • Add Mango pieces,carrot and  grated Ginger. Mix well.

  • Heat the oil, add mustard seeds, when it crackle add urad dal, Green chillies,curry leaves and hing. when dal's turn golden brown colour remove from flame and add to curd rice. mix well.

  • finally Garnish with Fresh Cilantro.
Notes
  • Instead of veggies you could add pomegranate or black Grapes.
  • Adding Mango & carrot is optional. 
  • if planning curd rice for lunch box, add more milk and little curd.
  • Adjust milk, curd according to your taste buds.
  • if you feel curd rice is so thick. add little water according to consistency.
  • you could also make Curd Rice with rice Left overs.