Vysya's Delicious Recipes -Dosa Corner

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Sunday, August 30, 2015

Easy Kasi Halwa - Poosanikai Halwa Recipe - Gummadikaya halwa Recipe

Kasi halwa is an Easy sweet Recipe, made at our homes. This halwa is also served during Weddings or special functions.It is also made during diwali or krishna jayanthi. When we went to our family friend's home, in Neyveli on the way at panruti, we found lots of  shop, which sold fresh veggies and fruits, directly from farm. we got White Pumpkin also.Krishna Jayanthi is nearby,so i planned to make kasi halwa, came home and made immeidately the next day, halwa with fresh pumpkin tasted awesome. 







Kasi Halwa Recipe

Preparation Time:20 minutes.
Cook Time : 15  minutes                
Recipe Category:sweet  Recipes
 
Recipe Cuisine:Indian
yield : 1 cup.
Ingredients

White Pumpkin - 2 cups(grated).
Sugar - 1 cup.
Cashews - 15.
Food Colour - Generous Pinch.
Ghee - 2 tbsp.

Preparation
  • Peel the outer skin of pumpkin and grate the inner part.
  • Slightly squeeze the pumpkin and collect water, i have collected 1/4 cup of water, from 2 cups of grated pumpkin, and keep it side.


Method
  • Heat a tsp of Ghee in a kadai, add cashews and roast it, till it turns golden brown colour, and keep it aside.

  • In a same kadai, add Grated pumpkin and saute for 2 minutes, then add collected pumpkin water, saute now and then. It takes nearly 13 - 15 minutes to cook. 

  • When pumpkin is cooked, add sugar.
  • Sugar oozes water, and halwa becomes loose, then add  food color, stir well. 


  •  Don't worry stir well, till it is thick and it gets glossy and transparent texture.
  • Now add remaining ghee little by little and stir well.


  •  Finally garnish with roasted cashews.
Notes
  • Add sugar when  pumpkin is completely cooked, else pumpkin won't cook.
  • Adding food color is optional.
  • Adding squeezed pumpkin water, gives extra taste to halwa.
  • if you like cardomom flavour, you can add cardomom Powder at the last, and give quick stir.

Wednesday, August 26, 2015

Unni Appam(kerala Style) - Kerala onam sadya recipe

Unni Appam is a Popular Kerala Recipe made with Rice,Jaggery & banana. Rice & jaggery when blended with banana,  fried coconut & sesame tastes divine. In Malayalam, unni means small and appam means rice cake.Unni appam is a variation of Nei Appam. In unni appam we use banana &  fried sesame seeds & coconut bites, which gives extra taste and crunchiness to Appam.Appam we get also be very fluffy. Now we learn the procedure of Unni Appam.


Unni  Appam Recipe

 Prep Time : 20  min. 
Cook Time :5 - 7 minutes for each cycle.
Recipe Category:Festival Recipe
Yield  :  25. 

Ingredients 
Raw Rice - 1 cup.
Jaggery - 1 cup (heaped).
Baking Soda -  a Generous  pinch.
Ghee - as needed. 
black sesame seeds - 1/2 tsp.
Coconut bits - 3 tbsp.
banana  - 2.


Preparation

  • Soak the Raw rice for  minimum 3 hrs in water or over night.
  • before making unni Appam fry coconut bits in a 1/2 tsp of ghee, keep it aside.
  • Roast sesame seeds in a 1/2  ghee then keep it aside.

Method

  • Grind Raw rice  with little water, to a thick paste.Allow it to ferment for minimum 3 hrs.

  •  Melt the jaggery with little  water. when  it is melted completely, filter it  and add it to ground batter.mix well.
 
  •  Add fried coconut bits,  roasted sesame seeds, baking soda and finely chopped bananas to batter. Mix well. Now batter is ready.
 
 
Appam Preparation
  • Heat the paniyaram pan, when it is hot, spoon it with ghee. Then spoon it with batter, in each partition. When it is cooked on one side, you get some holes in paniyaram, then you can flip it with skewer, or spoon or knife.cook in low flame.

  • Cook for few minutes, till paniyaram(ponganalu) turns golden brown. Then remove from pan.Now Unni  appam is ready for Onam Sadya.
Notes
  • Add very little water, to melt jaggery.
  • Consistency of the batter should be little thick, to get good shape.
  • Adding coconut bits & bananas gives  extra taste to Unni Appam.
  • Ferment the batter for 3 - 4 hrs to get soft & fluffy  Appam.
 

Monday, August 24, 2015

Ottu Shavige - Rice Noodles (karnataka Style) - Akki shavige

Ottu Shavige is a Popular  rice noodles  in  a state of karnataka.It is also called Sevai, idiyappam,Nool puttu or semige. This we make as special breakfast Recipe, often made when guest arrives, at our homes. My mother makes 3 types of sevai. Bele shavige, tamarind Shavige & sweet using  fresh coconut (kayi Halu).Even the beginners can try this Easy method for making rice noodles.





Ingredients

Idli Rice - 1 cup.
Salt - as Needed.

Method
  • Soak the idli rice for 4 - 5 hrs, then grind it into a smooth paste with needed salt and water.Consistency of batter be normal idli batter consistency.
  • Take idli mould, grease with oil, then spoon with  batter, and steam cook for 10 -12 minutes.

  • Then place hot idli's over shavige press, then squeeze idli's. place the plate, at the bottom to collect fresh noodles. you need 2 persons to do this process. one to squeeze & one to hold the legs.

  • Squeeze in circular motion , to get fresh smooth rice noodles.


Notes
  •  Make sure that idli's should be hot, when you place idli's over shavige maker, else squeezing becomes difficult.
  • Dip your hands in cold water in between, while placing hot idli's over the maker.so your hands won't feel hot.



Monday, August 17, 2015

Soft Ragi Roti - Ragi Adai - Nachni Roti

Ragi roti is a popular breakfast recipe in state of karnataka. This Roti is made with Ragi flour. Finger Millet's(Ragi) Phytochemicals help in slowing digestion process. This helps in controlling blood sugar level in condition of diabetes.It also  contains high fiber content than rice and wheat.Ragi is a very good source of natural Iron. Ragi consumption helps in condition of Anaemia.Ragi is an extremely nutritious cereal and is very beneficial for maintaining a good health.Ragi is rich in Calcium which helps in strengthening bones. It is an excellent source of natural calcium for growing children and aging people.Now we learn to make healthy and popular karntaka cuisine Ragi Roti.




Soft Ragi Roti

Preparation Time:10 minutes.
Cook Time : 25 minutes                
Recipe Category:Millets Recipes
Recipe
Cuisine:Karnataka
serves:6.


Ingredients

Ragi flour - 1 cup.
Onions - 2.
Green chillies - 3.
Tamarind - small amla size.
salt - to taste.
water - 1 cup + 1/4 cup.
cilantro - 1 fistful.

To Temper

Mustard seeds - 1/2 tsp.
Cumin seeds - 1/2 tsp.
oil - As needed.
curry leaves - 1 sprig.
 
Preparation

  • Soak the tamarind in 1/4 cup of water, till it is soft, then squeeze the tamarind to get the extract. Throw the pulp and retain the water. Now Tamarind extract is Ready.

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

  • When cumin seeds sizzles add green chillies & curry leaves. When chillies turns pale colour,  add  onions, saute till onions turns pink.Then add 1 cup of water + 1/4 cup  of Tamarind Extract.
  • When water  comes to rolling boil, add Ragi flour.
  • Pour Ragi flour in one hand, and keep on stiring water  in other hand. Make sure it should not have any lumps in it.stir till becomes a whole mass and leaves the sides of kadai.Garnish with fresh cilantro.mix well.Now Dough is ready.

  • Divide into 4 equal sized balls.Grease the banana leaf or polythene sheet,then spread each ball as shown in the picture.
  • Heat the tawa, when it is hot, transfer the roti to tawa , when it is little cooked drizzle some oil.

  • Flip on other side, remove from tawa,  when  both sides are cooked .
Notes
  • Adding Tamarind extract gives extra tangy taste to ragi flour.
  • Cook the Roti always in a Medium flame,else roti may burnt.

 




Tuesday, August 11, 2015

Methi dal recipe - Menthi Kura Pappu Recipe - Vendhaya keerai paruppu

Methi dal is an easy, nutritious and Popular North Indian dal recipe,made with  toor dal and fenu greek leaves.It goes well with chapati,roti and rice.Fenugreek leaves are aromatic and flavourful.Fenugreek (Kasuri Methi) is an amazing magic herb that can cure number of ailments.Fenugreek leaves, improves digestion and maintain a healthy metabolism.Feeding mothers will greatly benefits from including fenugreek leaves in their diet. Since it is best for breast feeding mothers,  to include fenugreek leaves often in their diet.If you are in a calorie restricted diet, the best bet is to look for dishes that are low in calories, full of nutrients and keep us satiated for a long time. Fenugreek leaves does exactly that, it is very filling, very nutritious and keep us satiated for a very long time.   




Methi Dal Recipe

Preparation Time:12 minutes.
Cook Time : 20  minutes                
Recipe Category:Dal Recipes
Recipe Cuisine:Indian
serves:6.

Ingredients

Methi - 1 + 1/2 cup (Tightly Packed).
Toor dal - 1 cup.
Pearl onions - 15.
Tomato - 2 (big).
chilli powder - 1/4 tsp.
Green chillies - 4.
Garlic - 3.
Turmeric - 1/4 tsp.
salt - to taste.


To Temper

Mustard seeds - 1/2 tsp.
Cumin seeds - 1/2 tsp.
curry leaves - 1 sprig. 
Ghee - 1 tbsp.
 
Preparation
  • Chop the onions and tomatoes finely and keep it aside.
  • Pressure cook toor dal with needed water and turmeric till soft. Then mash the dal with masher and keep it aside.
  • Wash the methi leaves and chop it finely and keep it aside.
  • crush the Garlic and keep it aside.



Method
  • Heat the Ghee, add mustard seeds when it splutters add cumin seeds.
  • When cumin seeds sizzles, add green chillies, crushed garlic and curry leaves.
  • When Garlic turns slightly golden brown add chopped onions.
  • Saute till onions turns  translucent, then add tomatoes.


  • Saute till tomatoes turns mushy.Add methi leaves.
  • Saute for 4 - 5 minutes till the leaves are cooked.
  • Then add mashed dal, chilli powder and salt. Mix well.
  • Add 1 cup of water and cook for 5  minutes, till the desired consistency is reached.


  • Serve with roti, chapathi's or with  hot steaming rice.




Thursday, August 6, 2015

Easy Oats Pongal - Oats Ven Pongal - Oats Pongali

Oats Pongal is a healthy and filling breakfast Recipe.Oats are diabetes-friendly.It is an alternative for gluten free diet. Oatmeal is high in fiber, which is heart-healthy &  make you feel  fuller for a longer period of time.I learned  this recipe from my cousin Radha. it came out well. Now we learn the steps to make healthy and filling Pongal Recipe.


Oats Pongal

Preparation Time: 5  minutes.
Cook Time : 15  minutes                
Recipe Category:Oats Recipes
 
Recipe Cuisine:Indian
serves:2.
Ingredients

Oats - 1 cup.
Moong dal - 3 tbsp.
water - 2 (for cooking oats) + 1/2 (for Moongdal)
Cashews - 5 - 6. 
turmeric - a generous Pinch.
salt - As needed

To Temper

Cumin seeds - 1/4 tsp.
Pepper corns - 1/2 tsp.
curry leaves - 1 sprig.
Ginger - 1/2 inch (chopped) 
Ghee - 2 tsp.

Preparation

  • Cook the Moongdal, with 1/2 cup of water, & a pinch of turmeric.( Make sure that water soaks completely in moongdal).you can pressure cook it for 3 whistles or you can cook in kadai, with needed water till it turns  soft and mushy.
  • Dry Roast the oats in a pan, till it lightly changes the color and also you get nice smell of oats.
Method
  •  Take 2 cup of water in a pan, when it starts boiling add oats, cook in a medium flame till oats is cooked. it takes 2 -3 minutes to cook.

  • When the water is almost absorbed, add cooked moongdal mix well.stir till,till  water is completly absorbed and it reached pongal consistency.Add salt give a quick stir.
  • In a mean time fry the cashews in a ghee till it turns golden.
  • Then remove the cashews from pan, and add cumin seeds, pepper corns, curryleaves ,chopped ginger, in one go. Saute for few seconds till you get, nice aroma, then switch off the flame.Then pour the tadka over pongal.
  •  Garnish with cashews. Serve hot with chutney or sambar.


Notes

  • you can also crush the cumin seeds and pepper corns coarsely. 
  • Serve Pongal  warm.