Vysya's Delicious Recipes -Dosa Corner

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Monday, February 23, 2015

Peanut Gravy - Ground nut Gravy -Spicy Peanut Gravy

This Peanut gravy is made with Peanut, potatoes, some spices and coconut. This gravy goes well with chapathi,roti,Naan, kulcha, pulka's and Dosa's.When we studied in college, in our canteen ,they provide this gravy for Parotta. By that time just we enjoyed the appetite, but i was not aware about the preparation of the recipe. After a long time, when i was discussed about this gravy,with my friend Deepa,she explained the preparation of this Gravy.I am very happy to hear the preparation of this delicious  gravy.Immediately i tried it, and  i want to share, the yummy tasty recipe with you all.

Peanut Gravy
Ingredients

Peanuts  - 1 cup.
Potato  - 2 (Medium size).
Onion - 2(big)
salt - to taste.
oil - to fry.
turmeric - 1/8 tsp.
chilli powder - 1 tsp.
coriander powder - 1 tsp.


To Make a Paste

Coconut - 1/4 cup
cashews - 12.
khuz khuz - 1/2 tsp.

Grind coconut+cashews+ khuz khuz into a fine a paste, with needed water.

Seasoning

Cinnamon - 2.
cardomom - 1.
fennel seeds - 1/2 tsp.

Preparation

Soak the peanuts over night with needed water for 8 - 9 hrs or overnight.
cut the potatoes into cubes, and place in water,before making gravy, to avoid discoloration.


Method

  • Take a cooker, add cinnamon,cardomom and fennel seeds, saute till you get nice aroma(Smell).
  • Add onions saute, till it becomes golden brown.

  • Then add potato cubes, and turmeric saute for 2 minutes.Then add drained peanuts and saute for 1 minute.

  • Now add 2 cup of water,add the ground paste,add chilli powder,coriander powder and salt.stir well.

  • Cook in a medium flame for 7 - 8 whistles till peanuts are soft.
  • when the pressure subsides, open the lid, and now switch on the stove, and cook for 5 more minutes,(to get rid off chilli powder smell) and now switch off the stove and garnish with fresh cilantro.
Notes
  • Pressure cook the gravy, in a medium flame, till peanuts are soft.
  • Peanut gravy goes well with chapathi, roti, naan,pulka's and kulcha's.





Thursday, February 19, 2015

Instant Garlic Podi - Poondu Paruppu Podi - Instant Pappula Podi

Garlic Paruppu Podi is made with Garlic,red chillies, and roasted channa dal. It is an No cook Recipe, could be made in jiffy.This Paruppu podi Goes well with Idli,Dosa,hot rice,Paniyaram,adai,Upma and much more. When making dosa you could sprinkle on top of dosa to make "podi dosai".When you make poriyal/kura, instead of chilli powder, you could add this podi which gives additional taste to poriyal. Cut the cucumber into slices,spread this podi over each cucumber slices,and have it.This podi is a Good combination for ccucumber.So this Podi is a Multipurpose podi.  Garlic lowers Sugar level.Helps in digestion.Reduces weight. Raw Garlic is an excellent medicine to treat Gas trouble.Roasted chana dal is an outstanding source of manganese, folate, protein, dietary fibre, copper, phosphorous and iron.Now we learn to make this healthy instant podi.

Instant Poondu Paruppu Podi

                                Instant Poondu Paruppu Podi

Prep Time : 5 minutes. 
Cook Time : Nil .                  
Recipe Category:side dish
Recipe Cuisine:Indian
Yields: 1+ 1/4 cup.

Ingredients

Roasted Chana dal (Putnala Pappu) - 1 cup.
Garlic - 10.
Red chillies - 8.
Salt - as needed.



 

Method

  • Grind Red chillies and salt in a mixie or blender to powder, then add Roasted chana dal(dalia) and grind it into a fine powder.

  • Finally add Garlic and grind it to a  fine Powder. Now instant Garlic Paruppu Podi is ready. Mix this podi with hot rice and dollop of Ghee to Enjoy!!.
  • Store it in a air tight container for a month.
Notes
  • Grind garlic at last,else podi will get lumps.
  • store it in a clean air tight container and use clean and dry spoons.
  • Instead of chilli powder you could add this podi for poriyal or kura, especially for karamani poriyal, it tastes yummy.
  • You can also sprinkle it on dosa for "Podi dosa". 
  

Friday, February 13, 2015

Rava Kesari - Sheera - Sooji Halwa - Easy Rava Kesari Recipe

Rava kesari is an  Easy  Indian  sweet  Recipe made with Rava,sugar and Ghee with some coloring agent. It is prepared during Many festivals at Indian homes.It is also offered as prasadam in a temple. It is a simple and quick dessert. It is also called Semolina Pudding.When the Guest arrives,you can make this sweet in no time. Ingredients for this sweet will be handy in home.  Now let us learn the method.






                       Rava Kesari

Prep Time : 10 minutes. 
Cook Time : 15 minutes .                  
Recipe Category:Sweet Recipes
serves : 8.
Recipe Cuisine:Indian


Ingredients
Rava/Sooji - 1 cup.
Water - 3 cup.
sugar - 1 cup.
cashews - 12 to 15(broken).
kesari powder - a generous pinch.
Ghee -1/3 cup.


Preparation

 Dry roast the rava, till you get nice aroma from it, and transfer the mixture to a plate.

Method
  •  Take a thick bottomed kadai, add   cashews, saute till it turns golden colour then keep it aside.
  • In a same kadai add water and kesari powder, stir well.



  •  When water  starts boiling add Rava and stir well continuously.Take care no lumps are formed.It takes 3 - 4 minutes to cook on medium flame.
  • When  rava is almost  cooked, add sugar, rava will get loosen.Then add ghee little by little till it leaves the sides of kadai.


  • Finally Garnish with Cashews.
Notes

  • you can Garnish with raisins also.
  • Instead of water,you could add equal amount of milk and water.
  • Don't compromise Ghee.Adding Ghee gives more taste to kesari.
  • If you want deep color, add some more pinches of  kesari powder.
  • you can smear the ghee in a plate, and spread the kesari, when it is warm, draw the lines with the knife, and serve.

Monday, February 9, 2015

Crispy Kajjikayalu - kayi kadubu - Karanji - Sweet Somas

Karjikaya is an authentic Sweet deeply Fried Andhra Empanada, filled with sugar, fried gram, cashews,almonds and pumpkin seeds.Karjikaya is made during special occasions like Vinayaka chaturthi,deepavali, varalakshmi vratham and ugadi.When you have a bite of it, its crunchiness of deep fried somas with sweet  its filling, tastes divine.we will learn to make step wise pictures of kajjikayalu.




                        Kajjikayalu - Karanji - Karjikai

Prep Time : 30 minutes. 
Cook Time : 15 minutes .                  
Recipe Category:Andhra Recipes
yields : 15 - 17.
Recipe Cuisine:Indian

Ingredients

Outer Cover
All Purpose Flour/Maida - 1  cup.
Rava - 2 tbsp.
Melted Butter - 1 tbsp.
salt - pinch.

Stuffing

Fried Gram(Chutney dal)/Putnala Pappu - 1/2 cup.
Sugar - 1/2 cup.
Cashews - 12.
Almonds - 12.
Pumpkin seeds - 12.(optional)

Grind fried Gram seperately in a mixie,then sugar seperately.Then pulse it again both to gether for proper mixing.Then add finely chopped cashews,almonds and pumpkin seeds to it and mix well. Now filling is ready.



 Method
  • Mix Maida,Rava,Melted Butter and salt well. Then add water little by little to make a tight dough.Dough should be tight like puri dough.
  • Let it rest for 1/2 an hour.
  • Make small lemon sized balls, and make thin puri's using rolling pin, as shown in the picture. 
  • Then use kozhukkatai mould and place rolled dough on top of the mould.
  • Spoon it with filling, then press the mould. Remove the remaining dough, from the top of mould. 

  • if you don't have mould after rolling the dough, smear some water, at the edges of the cirle, then spoon with filling on one side of the puri's, then bring edges together. Seal it properly by folding the edges as shown in the picture or make an impression at the corners,using the fork as shown in the picture.

  • Then deep fry it in a medium flame, till it turns crisp and crunchy at the edges, and also in Golden brown colour, as shown in the picture.

  • Drain it using slotted spoon and place it over a kitchen towel. After it cools down store it in a air tight container for a week to 10 days.




 
Notes
  • Dough should be firm and tight.
  • Make thin puri's while rolling, to get crunchy karanji.
  • Adding pumpkin seeds is optional.
  • Adding Rava  and butter gives crispness to outer layer.
  • Deep fry in a medium flame, and karanji should not be crowded while frying.
  • Make sure to seal karanji's properly while frying else it spoil the oil .








Thursday, February 5, 2015

Kuthiraivali dry fruits Pongal - Odalu Sweet Pongal - Barnyard Millet Sakkarai Pongal

Barnyard Millet Pongal  is made with Barnyard millet, Jaggery, milk, banana and some dry fruits.Barnyard millet known as kuthiravali in Tamil,Oodalu in Kannada,odalu in Telugu,Jhangora in Hindi and Kavadapullu in Malayalam.Barnyard millet is rich in High Fiber content.Barnyard millet has the lowest carbohydrate content and energy value amongst all the varieties of Millets. The bran layers of millets are good sources of B-complex vitamins.Now we learn to make healthy Pongal Recipe.Adding milk, banana and some dry fruits adds additional taste to Pongal.




                                 Barnyard Millet  Sakkarai Pongal

Prep Time : 5 minutes. 
Cook Time : 20 minutes .                  
Recipe Category:Millet Recipes
Serves : 2.
Recipe Cuisine:Indian


Ingredients

barnyard millet - 1/2 cup.
milk - 1 cup.
water - 1 cup.
Jaggery - 3/4 cup.
Ghee - 1/4 cup.
salt - a pinch.
banana - 1.
almonds - 12.
cashews - 12(broken)
raisins - 10.

 

Preparation
  • Soak the barnyard millet in a cup of  water for 15 minutes.
  • Melt the jaggery with little water, and filter it to remove impurities and keep it aside.
  • With barnyard millet and 1 cup of water, add 1 cup of milk and pressure cook for 1 whistle,then keep it in sim mode for 5 minutes,then switch off the flame.
  • When pressure subsides,open the lid, now switch on the flame,mash the rice  with ladle,then  add jaggery syrup little by little and mix well.
  • Add 1/4 cup of ghee little by little,  and give a stir,till it leaves the sides of cooker. cut the banana into cubes and add to it.
  • Finally garnish with Roasted  Almonds,cashews and raisins.(fry the dryfruits in a tsp of ghee, till it turns golden and add it to pongal).
  • Now Pongal is ready to serve.
    For step wise pictures, please visit my Samai Sakkarai Pongal Recipe

Notes
  • Serve the pongal hot.
  • you could also add walnuts & pista's for garnishing according to your taste.
  • Adding banana Gives additional taste to pongal.









Sunday, February 1, 2015

Bisi bele bath recipe (karnataka style) - Karnataka's Spicy Sambar Sadam



  Bisi bele bath recipe is an authentic and most popular Recipe from Karnataka Cusine.  Bisi bele bath is made with rice,lentils, veggies,tamarind  and with some spice powders.Cooked Rice When mixed with veggies,mushy dal and spice powders tastes so delicious.                    


                                         Bisi bele bath Recipe (Karnataka Style)


Prep Time : 20 minutes. 
Cook Time : 40  minutes.             
Recipe Category:Andhra  Recipes
serves : 5.
Recipe Cuisine:Indian

Ingredients

Rice-  1 cup.
Toor Dal -1/2 cup.
Tamarind - lemon size.
pearl onion - 12.
tomato -1.
Mustard seeds - 1 tsp.
cinnamon - 1 (small piece).
curry leaves -10.
turmeric - 1/8 tsp.
Salt - As required. 
oil - to fry. 
water.

Veggies

Carrot -2 (Medium Size)
beans - 10.
potato -1

Bisibelebath Paste

Red Chillies - 10. 
Channa Dal - 1 tbsp.
Urad Dal - 1 tbsp.
Coriander seeds - 1 + 1/2 tbsp.
Cumin seeds - 1/2 tsp.
fenugreek seeds - 1/4 tsp.
coconut - 1/4 cup.
cinnamon - 1(small piece).

Dry roast everything except coconut till it turns golden brown, then switch off the flame.Then add coconut, mix well. coconut  gets cooked with heat of kadai. Grind everything into a fine paste with little water.

Temper

Ghee - 1 tsp.
Cashews - 10.
hing - a Generous Pinch.

   
  Preparation
  • Soak the tamarind in 1 +1/2  cups of Water for 1/2 an hour, then squeeze the tamarind, throw the pulp and retain the water .Now tamarind juice is Ready.
  • cut the veggies into cubes.
  • Pressure cook rice with 3 cups of water, for 4 whistles,then mash it lightly.
  • Pressure cook toor dal with  turmeric till soft.
  • Cook the veggies till soft in a pan by adding water or in a cooker.
Method
  • Heat the oil add Mustard seeds when it splutters, add cinnamon, Chopped pearl onions, tomato & Curry leaves, saute well till onions  turns pink.


  • Add a  cup of tamarind juice.
  • When it starts boiling add bisibelebath paste,cooked veggies & salt. Let it boil for a minute.


  • Then  add mashed rice & toor dal. Mix till everything blends well.finally add Remaining 1/2 cup of Tamarind juice. Give a quick Mix.


                              
  • Heat a tsp of Ghee, add Cashews, saute till it turns Golden, add hing,switch off the flame, pour this tempering over  prepared bisibelebath.Serve hot.


Notes
  • if you want the veggies crunchy cook it directly in a pan,adding water or if you want it soft, pressure cook it.
  • Adding 1/2 cup of tamarind juice at last gives loose consistency to Rice.Final consistency of bisi bele bath should be loose.When it cools down it automatically  thickens.
  • Adding tadka Enhances the flavour of Bisibelebath.