Vysya's Delicious Recipes -Dosa Corner

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Wednesday, April 30, 2014

Tofu Gravy - Tofu Masala - Spicy Tofu Gravy

Tofu Gravy Goes well with chapathi,roti, Phulkas, kulchas, rice, pulao's and fried rice. Tofu is a curd made from the milk of pressed soybeans. It has a gelatinous texture and doesn't really have a flavor of its own. However, it will take on the flavor of anything you cook it with.so i have added much spices to make it more flavourful.Tofu is packed with protein, which is a good substitute of Meat.  In fact, according to World's Healthiest Foods, one 4-ounce block of tofu is filled with 9.16 grams of protein, which is more than 18 percent of the Daily Value. By eating tofu, your hair gets the required protein to produce hair more and keep the existing ones healthy. Instead of splurging on expensive treatments, add tofu to your daily diet to solve hair loss issues.Now we learn to make tofu Gravy.


Ingredients

Tofu - 200 gms
Butter/Ghee - 1 tbsp.

Milk- 1/2  cup.


To Saute and Grind

onion big - 1.
tomato (big & juicy) - 2.
Ginger garlic paste - 1 tsp.
cashews - 10.
chilli powder - 1 tsp.
coriander powder - 1 tsp.
Garam masala - 1/2 tsp.
coriander leaves - 2 tbsp.
salt - to taste.

Preparation
    • Heat the kadai, add oil, throw onions, add ginger garlic paste, add coriander leaves, cashews, saute  till onions turns pink, add tomatoes,add Garam masala powder, coriander powder, chilli powder and salt.  saute till  tomatoes turns mushy.Then switch off the flame. When it cools down grind it into a smooth paste with needed water.
     

Method
  • Heat the kadai or pan, add 1 tbsp of butter, when it melts, add ground onion tomato paste.

  • when it starts boiling, top it with  1/2  cup of milk and stir it immediately.Now add Tofu cubes, give a gentle stir.Let it cook in a medium low flame for 8 - 10 minutes, so that tofu aborbs all spice juice, from gravy and it gives good taste. Remove from heat and finally Garnish with fresh cilantro.

  • Enjoy with chapathi's, roti's and rice.

Sunday, April 27, 2014

kuzha puttu (Kerala Style) - Puttu kadalai curry - Kerala puttu recipe

Kuzha Puttu is a popular kerala recipe made with coarse rice flour,  grated coconut and water. kuzha is a long cylinder like vessel used to make puttu, so it named kuzha puttu.Rice flour and grated coconut is steamed to make this recipe, traditionally served with kadala curry.it is a low calorie recipe. Now we learn to make kuzha puttu with step wise pictures.


                                                  kuzha puttu & kadala curry

Ingredients

Puttu podi/Puttu flour -  1 cup.
[I personally prefer, MTR or Nirapara puttu podi]
Grated coconut - 1/4 cup.
salt - to taste.
Hot water - to sprinkle.
(Adding hot water, gives softness to puttu)
Preparation

Take a cooker, fill the cooker, with three-fourth of water, and cover the lid,let the water starts boiling,  in a mean time mix the flour with water. 

Take a Mixing vessel, add puttu  podi and salt to it, sprinkle some water, little by little. Flour should be in the form of Grated coconut or bread crumbs. When you hold the flour, you should get the shape. This is the right consistency of flour. if you sprinkle more water puttu becomes hard, or  if you a sprinkle less water puttu, won't be cooked. Mixing the flour with water is the very important step to make puttu.  


Method

Take a puttu maker, insert a round disc, at the bottom of puttu maker, then add it with  2 handful of puttu podi, then 1 tsp of Grated coconut, again 2 handful of puttu podi and 1 tsp of grated coconut, do it alternatively, till you reach the end of puttu maker. Then cover it with a lid.



When you get steam in a cooker,attach this Puttu Maker in a  cooker, and let it cook for 8 - 10 minutes, in medium flame.you get steam from three holes.Then remove it from the cooker, and gently push it down with a metal skewer(which is a long metal stick given with puttu maker, shown in the picture).puttu comes out clean as shown in the picture. Then serve hot with kadalai curry recipe.



Saturday, April 19, 2014

Vegetable Pulao Recipe - Spicy Vegetable Pulao Recipe

Vegetable is a simple and healthy Lunch Box Recipe & one pot meal, made with mixed Vegetables and some spices. Office Goers and Bachelor's can try this simple and healthy recipe. It requires just 10 - 15 minutes preparation time. Now we learn to make  vegetable pulao.

Vegetable pulao Recipe
Ingredients

Basmathi Rice - 1 cup.
Ghee - 2 tbsp
onion - 1.
Ginger Garlic paste - 1 tsp.
Carrot -1.
beans - 10.
potato - 1.
Green peas - 1/3 cup.
coriander leaves - 2 tbsp(chopped).
Mint leaves - 2 tbsp(chopped).
salt - for taste.

Seasoning

Bay leaf - 1.
Cinnamon -1 piece.
cloves -2.
cardomom - 2.
Green chillies 2 (slit).

Spice Powders

Chilli powder - 1 tsp.
Garam masala - 1/2 tsp.
turmeric powder - 1/8 tsp.

Preparation

  • Soak the basmathi rice in  water for 30 minutes.
  •  Cut the carrot and potato into cubes, and cut the beans and onions lengthwise.
  •  chop mint and coriander leaves finely.

Method

  •  Take a pressure a cooker or pressure pan, add Ghee when it is hot add bayleaf, cinnamon, cloves,cardomom and slit green chillies.
  • When you get nice aroma from spices, and when green chillies turns pale, add onions and Ginger garlic paste.
  • When onions turns golden brown colour, add chopped carrots, beans, potato and peas.
  • saute in a medium flame for 5 minutes.
  • Add all spice powders (chilli powder, garam masala and turmeric powder) & salt  mix well,  add coriander leaves and mint leaves saute for 2 more minutes.
  • Add rice with water. Mix well.
  • When water starts boiling, cover the cooker lid, when steam comes from the cooker  put the weight, and sim it to very low flame for 5 minutes.
  • Then switch off the flame, and give a standing time of 15  minutes, rice gets well cooked with the heat of cooker. Then remove the lid.
  • Serve hot.



Tuesday, April 15, 2014

Instant Rava Dosa Recipe (Using Wheat Flour)

Rava Dosa is a popular South Indian Recipe. This Rava dosa is made with wheat flour, rice flour and (bombay Rava)semolina.This recipe is a simple No Grind Dosa recipe.Fermentation is not necessary. Office Goers and bachelors can try this instant and tasty Recipe.


Instant Rava Dosa
Ingredients

Rice flour - 1/2 cup.
Wheat flour - 1/2 cup.
sooji(Rava) - 1/2 cup.
cumin seeds - 1 tsp.
pepper corns -1/2 tsp
Green chillies - 2.
curry leaves - 1 sprig.
coriander leaves - 1 tbsp (chopped)
salt - to taste.

Preparation

  • chop curry leaves and green chillies  finely and keep it aside.
Method
  • Take a Wide vessel, add Rice flour,Wheat flour, Rava,salt,Cumin seeds, pepper corns,chopped green chillies, and salt mix  with needed water, take care it should not have any lumps.Let it sit aside for minimum one hour.
Preparation
  • After one hour, mix the batter well, add more  water and stir  well. The batter should be like butter Milk consistency, as shown in the picture, So that you get crispy Dosa's.
  •  While pouring dosa fill the outer corner of the tawa , then fill inner gaps. If there is any gap remaining,  fill it with batter.drizzle some oil, when cooked on one side,flip the dosa, when both sides are cooked, remove it from tava. Serve hot with  any type of chutneys.                       


Thursday, April 10, 2014

Mango Pachadi - Maangai Pachadi - Tamil New year Special Recipe

 Mango  Pachadi, a unique dish of  different tastes, from sweet to bitter, is prepared during Tamil  newyear, which is also the first dish to be eaten on this occasion.  Made up of neem buds, jaggery, green chili, salt,  and unripe mango, the dish signifies life is a mixture of different emotions,  we want to treat it equally.



Mango  pachadi depicts Basic Emotions of life 
 
Jaggery (Innippu)- represent happiness
salt(Uvarppu)- represent Scareness
Neem flower(kasappu) - represent Sadness for Bitter taste.
Raw Mango(Pulippu) - represent astonishment
chilli powder or Green chilly(Kaaram) - represent anger.

 Now we learn the method to make mango pachadi.


Ingredients
Mango - 1 (medium size)
jaggery - 1/2 cup.(grated)
salt - to taste.
turmeric powder - generous pinch.
sambar powder - 1 tsp.

To Temper
oil - to fry.
mustard seeds - 1/2 tsp.
split urad dal - 1/2 tsp
hing - generous pinch.
Green chillies (slit) - 2.
Preparation
  •  Peel the skin from mangoes.
  •  chop the mangoes into pieces
Method
  • Take a kadai, add Mango pieces,turmeric, salt, chilli powder and  add 1 cup of water, let it cook in a medium flame for 15 - 20 minutes, till mango pieces are soft.
  • Now add grated jaggery, mix well.jaggery gets dissolved,and blends well with mangoes.
  • Now smash it well, till it is mushy.
  • Finally season it, with items in To temper Table.
This is the basic Mango Pachadi preparation.

Tamil Newyear Seasoning

Ingredients

Ghee - 2 tsp.
Neem flower - 1 +1/2 tsp

Fry Neem flowers in a Ghee, till golden brown  and add it to Mango Pachadi.


அனைவருக்கும் இனிய தமிழ் புத்தாண்டு வாழ்த்துக்கள்.

click the link to get     Tamil Newyear Menu.

Monday, April 7, 2014

Masala vada Recipe - Paruppu vadai - Parippu Vada

Masala vada is a popular South Indian Recipe Made with Chana dal and spices like cinnamon and fennel which makes the vadas spicy.Adding mint leaves, curry leaves and coriander leaves gives additional flavour to vada's. This recipe is made during festive occasions in south Indian homes. It is one of the popular street side snack.Chana dal is low in fat and high in fiber content. Now we learn to make masala vada Recipe.


Masala Vada






                                                             Masala Vadai Recipe
Prep Time : 20 minutes. 
Cook Time : 20 minutes .                   
Recipe Category:snackRecipes
Recipe Cuisine:Indian
yield:20



Ingredients

Chana Dal - 1 cup.
Onions - 2 (big).
mint leaves - 2 sprig.
Coriander leaves - fistful.
curry leaves - 1 sprig.

To Grind

Red chillies - 2.
Green chillies - 2.
Garlic - 2 cloves.
fennel seeds - 1/2 tsp.
Ginger - 1/2 inch.


Preparation
  • soak the chana dal for minimum  2  hrs.  
  • chop onions, mint leaves, coriander leaves, curry leaves very finely.

Method
  • Grind Red chillies, Green chillies, Garlic, Ginger,  fennel seeds  in blender/ mixie  coarsely.
  • Then drain the water completely from chanadal , add it   to mixie/blender along with coarsely ground items.
  • Now Grind  chanadal  into a  coarse paste,  few whole dals, here and there is fine.
  • Add finely chopped onions, coriander leaves, mint leaves, curry leaves with salt.Mix well.



  • Heat the oil, to check it is hot, place a small portion of batter  into the oil, when it pops immediately, it is an indication that oil is hot. 
  • Now, Make small lemon sized balls, and pat it into a circular disc of medium thickness. Dip in a bowl of water in between while making vadas.

  • Then deep fry it, till it turns golden brown on both the sides.
Notes
  • Cook the vadas in a medium flame.
  • Grinding it to a coarse paste, is important.
  • while grinding if you feel, batter is too thick, drizzle some water while grinding.
  •  if the you feel the batter is somewhat runny, add 1 tbsp of rice flour for substitution.
  • Adding more onions gives extra taste and crispness to vada's.
  • if you are  not confident in making vadas in hand, you could use ziplog covers or banana leaves. wet your hands in between with water.
  • Adding Mint leaves gives extra flavour to Vada.
Also check out my: Medu Vadai or Ulundu Vadai








Tuesday, April 1, 2014

Paneer Fried Rice - Spicy Paneer Fried Rice Recipe

Paneer fried is a very Simple and Easy Recipe made with paneer, rice and Spice Powders. Benefits of paneer includes it  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 formation, strengthen the liver and facilitate absorption of nutrients.Now we learn to make simple spicy tasty Paneer Fried Rice.

Ingredients

Basmathi Rice - 1 cup.
Paneer - 1/3 cup  small cubes, tightly packed.
Ghee /Butter  - 2 tbsp.
Garlic - 2.
Green chilly - 1.
Onion - 2 (medium size)
salt - to taste.
coriander leaves - 1 tbsp.(chopped finely) 

Spice Powders

Coriander powder - 1 tsp.
Garam masala - 1/2 tsp.
chilli powder - 1 tsp.
turmeric powder - 1/8 tsp.

Preparation
  • wash the basmathi rice twice in water.Then soak the basmathi rice with 2 cups of water, for 30 minutes.Then pressure cook it for one whistle, when pressure subsides, place the rice over a wide vessel or plate and allow it to cool completely to get individual grains.
  • Chop garlic and coriander leaves very finely.
  • Cut the onions length wise.
  • Put the  paneer in a bowl of  hot water, for few minutes,till paneer becomes soft. Then squeeze gently.if it is freshly home made paneer then ignore this step.

Method
  •  Heat the Ghee in a pan, add one  Green chilly, finely chopped Garlic saute till garlic turns golden brown.
  • Then add onions  saute till it turns pink. Then add chopped coriander leaves,saute for 1 minute. Then add all spice powders and salt.Then add paneer saute for 1 to 2 minutes in a medium flame, till paneer blends well with all spice powders. 


  • Finally add Cooked rice and mix well. Serve hot.