Vysya's Delicious Recipes -Dosa Corner

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Sunday, September 27, 2015

Easy Ragi Puttu(kerala Style) - Finger Millet Puttu - kezhvaragu puttu

Ragi Puttu is a healthy and filling Breakfast Recipe Packed with Calcium, Iron, Protein, Fiber and other minerals. Finger Millet is called as ragi in kannada, Ragulu in telugu, kezhvaragu or keppai in tamil, Marwa in Bengali & Nepali, Nachni in Marathi & Gujarati and mandika in Hindi.The natural fat content in ragi is lower than all other cereals, So People trying for weight loss can replace rice with Ragi. 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 Ragi Puttu. 



Ragi Puttu

 Prep Time : 10  min. 
Cook Time : 10 -12  minute
Recipe Category:Millets  Recipe
serves  :   1 . 

 
Ingredients
 
Sprouted Ragi flour/Ragi flour  -  1 cup.
Grated coconut - 1/4 cup.
salt - to taste.
 water - to sprinkle.
(Add 1/2 cup of water with a generous pinch of salt for sprinkling)


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 salt water.
  • Take a Mixing vessel, add Ragi flour, sprinkle salt 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 sprinkle less water, puttu won't be cooked. Mixing the flour with water is the very important step to make puttu.  Allow it to rest for 5 minutes.

Method

  • Take a puttu maker, insert a round disc, at the bottom of puttu maker, then add   2 handful of  Ragi flour, 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 with cooker as shown in the picture, and let it cook for 8 - 10 minutes, in medium flame.you get nice aroma of Ragi flour & also you get steam from 3 holes of puttu maker.

  • 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.



Notes
  • Adding water to the flour, is an important step in making puttu. drizzle salt water little by little to get right consistency.
  • when you hold it in hand, it should be in form of grated coconut or bread crumps.
  • if you dont have puttu maker, you can steam cook the flour in idli plates, for 8 - 10 minutes.
  • Serve with Kadalai curry or sugar.

Tuesday, September 22, 2015

Thinai Appam - Korra Appam - Foxtail Millet Appam

Appam is a Popular South Indian Breakfast recipe, especially in Kerala. I tried Appam using Thinai rice, you can replace thinai with any other millets rice such as little millet(saamai), barnyard millet(kuthiraivali) or  kodo Millet(Varagu). This is a healthy breakfast recipe, and also not requires much oil.Appam is soft in centre and lacy at edges. Appam is often served with Coconut chutney or Coconut Milk. Monthly twice we make appam at our home. Now we learn the procedure to make Millets appam without Cooking soda & yeast.





Thinai Appam-Korra Appam

 Prep Time : 25  min. 
Cook Time : 2 - 3 minutes Per Appam
Recipe Category:Millets  Recipe
Yield  :   25 (approx). 
 
Ingredients

Raw rice - 1 cup.
Idli rice - 1 cup.
Thinai rice/korra rice - 1 cup.
urad dal - 1/3 cup.
sago(javvarisi) -2 tbsp.
salt - to taste.
oil - as needed.
 
 
Preparation
  •  Soak Raw rice,Idli rice,Thinai Rice,urad dal, Sago and Methi seeds for 4 -5 hrs or overnight.
  • Grind into a smooth batter with needed water. Add salt, mix well and keep it aside.
  • Allow it to ferment for overnight or 10 -12 hours.Let the consistency of batter be moderate, i.e little thinner than dosa batter consistency as shown in the picture.
 


 Method
  • Take a Heavy bottomed kadai or Appam Pan with handles,smear 1 tsp of oil into a pan, then wipe it with a cloth.leave it as such for half an hour. if you are using Non stick kadai, skip this step.
  • Heat the Pan, keep the flame to low.Add the ladle of batter to the centre.

  • Hold the handles of a Pan, and rotate the pan in a cirular motion, so that the batter automatically spreads all over the Pan, and the remaining batter comes to the centre.cover it with a lid.
  • Cook in moderate flame.once the Appam is cooked, and turns brown at the edges, remove the Appam by lifting it in your hand.

  • Repeat the same procedure for remaining Appam. It is not necessary to smear oil, before making each Appam. if you feel kadai is dry, just smear a tsp of oil, and then wipe it with a cloth.
  • Appam's are served with Coconut Milk, Coconut Chutney,vegetable korma or kadalai curry.
Notes
  • Adding sago gives,softness to Appam. I learnt this tip from my family friend, Selvi Aunty.
  • Before making Appam, make sure that Appam Pan is coated with oil.if you are using nonstick  kadai, just skip this step.
  • if you feel kadai is dry, while making Appams, just smear a tsp of oil and wipe it with a cloth.
  • Consistency of batter is also an important criteria, while making Appam.By practice you get Good consistency.







Monday, September 14, 2015

Easy Ellu Kozhukkatai - Nuvvula Kudumulu - Ellu Kadubu - Sesame Kozhukkatai

As Vinayakar chaturthi Falls on September 17th of this year, Planned to post Ellu Kozhukkatai. Here i have given Fool Proof method to make Kozhukkatai. Even the beginners can try this method. Outer cover is made with Rice flour, and filling is sesame with Jaggery filling. I am the big fan of this Ellu - kozhukkatai. Normally we make 2 types of  kozhukkatai. one is sesame filling, other  with Coconut+ Jaggery Filling or  Coconut & sugar filling. Already i have posted Modak(Coconut+jaggery) filling. Now we will see with sesame filling.

Stuffing

Sesame seeds - 1/4 cup.
Jaggery - 1/4 cup.

Dry Roast the sesame seeds, till it pops, then grind the sesame seeds into little coarse powder, then add jaggery. Just Pulse it twice or thrice till both sesame seeds & jaggery  combines. (Don't grind for a long run, else sesame oozes oil, and it becomes thick).





Outer Cover Preparation

Basic Kozhukkatai(kudumulu) cover  dough preparation

Ingredients
Idiyappam Flour/Rice flour  - 1 cup.
salt - as required.
water - 1 cup.
Cooking oil - 2 tsp.
This is the ingredients required for making dough.


Method
  • Take Heavy bottomed vessel, add 1 cup of water, when it starts boiling,keep the stove in sim mode, and  add 1 cup of rice flour,1 tsp of oil and salt.

  • Then cover the lid. Insert  a long spoon or ladle,between lid & kadai as shown in the picture.Let it be in sim mode for 12  minutes.

  • After 12 minutes switch off the stove &  transfer it into a  plate and knead well, to make a dough.Just sprinkle few drops of  hot water to make soft  dough.Finally add 1 tsp of  oil  and knead well.Now basic kozhukkatai dough is ready(Make sure that dough should not have even small lumps in it).Now outer cover dough is ready.

kozhukkatai  preparation
  • Take the dough,apply some oil over hand,then  divide it into equal portions  and make it into small smooth lemon sized  balls.(make sure that balls should not have crack in it).
  • Make small cups as shown in the picture.

  • Then fill with sesame stuffing.
  • Bring the edges to gether and seal properly, then fold the edges as shown in the picture. Do it Gently.Now kozhukkatai  shaping  is ready.Repeat the same for remaining dough.
  • Then grease some oil, over idli plate and place kozhukkatai(kudumulu) over it. 
  • Steam cook it for 10 - 12  minutes. Now kozhukkatai  is ready.Allow it, to cool for 10 -12 minutes.Then serve.
Notes
  •  I always prefer idiyappam flour to make the kozhukkatai for best results.
  • Inserting the long spoon between lid & kadai, makes the dough to cook evenly.
  • Cooking  the dough in sim mode for few minutes, makes the dough softer & smoother.
  • It is important to note that while kneading, just sprinkle hot water  on  the flour.if you add more water to the dough, you won't get kozhukkatai(kudumulu).
  • kneading, is the important step, knead well to make smooth dough.
  • For 2 cups of rice flour let it be in sim mode for  15  min. When you increase the rice flour, timings for cooking the dough  should also be increased.

Friday, September 11, 2015

Minapa undrallu - Paruppu Urundai - Uddu Unde - Urad dal Dumplings

Minapa Undrallu(Uddu Unde) is an Authentic Vysyas Recipe made during occasions like  Vinayaka Chavithi & varalakshmi vratham. It is also a healthy and filling dumplings made with Toor dal, urad dal and some spices,so it is packed with proteins.This dumpling is also used as a filling inside kudumulu(kozhukkatai).Also served as a breakfast.

Ingredients

Toor Dal - 1 cup.
Urad Dal - 2 tbsp.
Coconut - 1/2 cup.
Cumin seeds - 1/2 tsp.
Pepper Corns - 1/2 tsp.
Red chillies - 2.
Green Chillies - 2.
salt - to taste.
lemon - 1 (small)
Baking Soda - a Generous Pinch.

To temper

Mustard seeds - 1/2 tsp.
Curry leaves - 2 sprig.

Preparation

Soak the Toor dal + urad dal for 2 hours with needed water. 

Method
  • Grind Coconut+cumin seeds+Pepper corns+Red chillies +Green chillies + salt into a coarse paste in a mixie or blender. 
  • Then drain the water,  add soaked dal  with it , and grind into a little coarse & thick paste, by sprinkling water little by little. 

  • Add pinch of baking soda and lemon juice to  the paste and mix well.

  • Temper with  mustard seeds and curry leaves, and pour the tadka over it.

  • Grease the plate,make lemon sized balls,place  the balls over the plate & steam cook for 20 minutes. Now Minapa Undrallu is ready.

Notes
  • Add water little by little to grind, if watery can't hold dumplings.
  • Adding baking soda gives softness to dumplings.
  • Adding both Red & green chillies gives spiceness to undrallu.
  • Add water to the bottom of steamer, when it comes to rolling boil, moderate the flame and place the steamer  plate  to steam cook. 
  • you can also use idli mould to steam cook. if u r using cooker to steam cook, not necessary to put the weight.

Sunday, September 6, 2015

Paneer Jalfrezi - Vegetable Paneer Jalfrezi - Babycorn Paneer Jalfrezi

Paneer Jalfrezi is an colorful,healthy Indian Curry made with fried Veggies & paneer in a thick tomato Sauce.It is a Good accompaniment for chapathi, roti,Naan and Mild pulao's.It is an Easy semi dry  Paneer Recipe. It is a Good option for stuffing inside chapathi rolls.

    This recipe i tasted it in one of the Indian restaurant in chicago. Planned to try for a long time.Brought paneer from the store, planned to do some gravies with paneer. i found baby corn & capsicum was also available in fridge. so made this curry.  Fried Baby corn,capsicum & Paneer in tomato sauce with spicy powders tastes delicious.

Paneer Jalfrezi
Ingredients

Paneer - 200 gms.
Onions - 2.
Tomato - 1. (puree it).
Tomato ketchup - 1 tbsp.
kasoori  methi - 1 tsp (crushed)
oil - to fry.  
cumin seeds - 1/4 tsp.

Veggies

Capsicum - 1 (Medium size)
Carrot - 1.
Baby corn - 10 

Spice Powders

chilli powder - 1 tsp.
turmeric Powder - 1/8 tsp.
coriander Powder - 1 tsp.

Preparation

Cut the  onions,veggies & paneer into  length wise thin stripes, as shown in the picture.

if paneer is store bought , place it in hot water, for 10 - 12 minutes. so paneer becomes soft.

Puree 1 tomato and keep it aside.

Method

  • Heat the oil, add cumin seeds . When it sizzles, add onions.

  • When onions turns slightly translucent, add Ginger garlic paste. Saute for 2 -3 minutes, till raw smell goes.
  • Add tomato Puree, tomato ketchup,Chilli powder, Coriander powder, turmeric powder and salt. 
  • Saute for 4 - 5 minutes till tomato sauce is cooked well. Then add carrot and baby corn saute in high flame for 2 minutes. Then sim it to a low flame and cook it covered for 3 - 4 minutes.

  • When carrots & baby corn are cooked (it should maintain its crunchiness).Add capsicum saute for 4 - 5 minutes.when paneer when capsicum is cooked. 

  • Gently Saute paneer for 2 - 3 minutes in a vegetable gravy, till paneer is well coated with sauce & cooked. Crush kasoori methi and add it gravy, and give a quick mix.Finally garnish with fresh cilantro.
Notes
  • Cut the veggies into thin stripes, so it cooks faster.
  • you can add veggies of your choice. you can add beans also.
  • Cook the veggies  in the order as such, as i have mentioned in the instructions.
  • Veggies should be cooked and it should maintain crunchiness. 
  • Gently mix the paneer in a semi gravy.There is a chances of breaking Paneer.













Wednesday, September 2, 2015

CRISPY UPPU SEEDAI - SALT SEEDAI - PALAKAYALU

Seedai is a Rice based Popular  crispy snack, made during Krishna jayanthi.As Krishna Jayanthi falls on September 5th of 2015, I  Planned to Post this recipe. This seedai is Good to munch. Every one told that this seedai will burst while frying.but my Neighbour Mallika Aunty Gave  confidence, and  tips to make this seedai. I followed those tips and it came out well without bursting. Already i posted Maida Seedai.It was no burst seedai.Even beginners can try it with Confidence.Uppu seedai comes out well with home Made Rice flour.


Ingredients

Home Made Rice Flour - 2 cups.
urad dal - 2 tbsp.
Ghee/Butter - 3 tbsp.
salt - as Needed.
Sesame Seeds - 1 tsp.
hing - 1/4 tsp. 
oil - to deep fry.

Preparation of  Seedai flour
  • Soak 2 cups of  Raw rice for minimum 2 hours.Then drain the water completely and  spread it in a towel for one hour, to remove excess water. Grind it  into fine powder. Sieve the flour.(you can  add the coarse powder, in next batch of grinding).
  •  you can also  give it in a mill to grind.Now Rice flour is Ready.
  • Roast the urad dal till it turns golden brown, then grind it into a fine powder,then sieve it.Now urad dal powder is ready.
  • Mix Rice flour + urad dal Powder together.Now Roast the flour mixture in a kadai, till it is hot to touch.
  • Then again sieve the flour.Now Seedai flour is ready.

Method

  • Take a Wide mixing bowl, add flour mixture, hing,salt,ghee, sesame seeds and mix well. Add water,little by little  and make it, into a soft  pliable dough.

  • Make small balls and arrange it in a towel for half an hour,to remove moisture.Don't give pressure while making balls. Make it gently.
  • Heat the oil in a kadai, when oil is hot, add these balls, keep stirring for even cooking.
  • Once shh!! sound subsides, remove the seedai, from oil and drain it in a kitchen towel, to remove excess oil.
  • crunchy seedai is ready for krishna Jayanthi.


Notes

Tips to avoid seedai from bursting.
  • Always use home made rice flour for making seedai to get good result.
  • Sieve the flour twice or thrice for best result.
  • Add water little by little to make a soft pliable dough.
  • Make balls gently without giving pressure.
  •  Roast the flour, such that it is hot to touch.
  • After making balls, it is necessary to dry the balls to avoid bursting.