Vysya's Delicious Recipes -Dosa Corner

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Tuesday, June 28, 2016

Thotakura Pappu - Paruppu keerai masiyal - Amarnath Leaves with lentils

Thotta Kura Pappu is an Healthy & protein Rich Andhra Recipe made with Thota kura(Amarnath Leaves). It can also be prepared with any type of Greens. it is called Mulai keerai in Tamil.Cooked dal & Greens when blended together with tangy tomatoes tastes divine.   Amarnath leaves have high protein & fiber  content.Amaranth leaves contain a wide range of minerals, including a high concentration of calcium for stronger & healthy bones. 





Thotakura Pappu

 Prep Time :  20   min. 
Cook Time : 20 minutes.
Recipe Category: Sides
Recipe Cusine :Andhra 
Serves:6

Ingredients

Thotakura/ Mulai Keerai - 1 bunch.
Toor dal - 1/2 cup.
Moongdal - 2 tbsp.
Turmeric - 1/4 tsp.
Pearl Onions - 20.
Tomato - 2.
Green chillies - 6.
Crushed Garlic - 4.
oil - to fry.
Salt - to taste.
Water - As needed.

To Temper

Cumin seeds - 1/2 tsp.
hing - a Generous Pinch.

Preparation
  • Remove the Root Part of Greens ( tender stems can be used) & soak it in a water for 10 minutes. So that dirt gets settled at bottom of the vessel. Then wash the Greens 2 -3 times, till the water is clean  & drain it.


  • Cut the Greens finely.
  • Chop the tomatoes,  crush the Garlic & slit the Green chillies.


Method

  • Pressure Cook Toor dal + Moongdal together  with turmeric &  needed water till soft & mash it.
  • Heat the oil, add pearl onions,Crushed Garlic & slit Green chillies.
  • Saute till onions turns Pink. Then add Chopped Greens, add little salt.

  • Saute now & then at medium flame. Greens oozes water & it gets cooked with it.
  • When the water is almost absorbed, add chopped tomatoes, saute till it turns mushy.

  • Then add mashed dal with needed water & salt(adjust salt). Let it boil for few minutes till it gets little thick consistency. Switch of the flame  & mash it well. 

  • Finally heat the oil, add cumin seeds when it sizzles add hing give a quick mix & pour over Pappu.
Notes

  • I used Mulai keerai instead you can use sirukeerai, Araikkerai, or Thandukeerai.
  • Always use Pearl Onions for Good taste.
  • crushing the Garlic gives nice flavour to dal.
  • Saute the Greens with little salt in medium flame.Greens oozes water & leaves  gets shrinked & cooked with that water itself.
  • While Cooking Greens,don't close the lid, cook it open because volatile acid needs to escape.Greens cooks faster with open lid itself.




Friday, June 24, 2016

Pizza Dosa - Veg Pizza Dosa - Pizza with Dosa Batter Base

Pizza Dosa is an Colourful & yummy dosa Recipe made with Idli Dosa batter & some Colourful toppings of your choice. I used  Onion,tomato,Capsicum,corn,Paneer & cheese as Toppings, with sprinkles of  Chilli flakes & oregano. if you have craving of pizza, using the batter you can make this dosa in ziffy. it is a kids friendly recipe. kids love a lot. 



Pizza Dosa 

 Prep Time :  10   min. 
Cook Time : 15 minutes.
Recipe Category: Dosa Varieties
Recipe Cusine :Indian
yield:2 Dosa's.


Ingredients

Dosa batter - 1 cup.
oil - to drizzle.
tomato sauce - for side.

Toppings

onion - 2 tbsp.
tomato - 2 tbsp.
capsicum - 2 tbsp.
sweet corn - 2 tbsp.
paneer - 10 small pieces.
oregano - 1/2 tsp.
chilli flakes - 1/4 tsp.
cheese - 5 tbsp.

Preparation
  • Chop onions,tomato, capsicum finely.
  • If frozen corn use it as such, else cook the corn.
  • Chop the paneer into small cubes,
  • Consistency of dosa batter should be, little thicker than normal dosa batter consistency.


Method

  • Heat the tawa,when tawa is hot, add ladle full of batter,then add one more ladle on top of it. Don't spread the dosa, batter will automatically spread. if you want crust at the edges, just spread the dosa little.

  • Then drizzle the oil. Now change the flame to medium low.
  • Sprinkle  the chopped veggies,sweet corn & paneer  on top of the dosa.
  • When 3/4 of veggies are cooked, top it with grated cheese. Cook it covered. When cheese melts, sprinkle oregano & chilli flakes. Remove from tawa .
  • Cut the pizza into wedges using the pizza cutter or knife.
  • Then place it in a serving plate, & serve with tomato sauce.


Notes
  • if you want base of dosa to be thick, don't spread the dosa, it spreads by itself. if you want crust at the edges just spread the dosa a little.if you want thin crust pizza dosa, make the dosa thin.Spreading the dosa entirely depends upon your preference.
  • I used tomato sauce as the sides. if you spread tomato sauce while making dosa, dosa becomes soggy.
  • Adding toppings is based on your preference. you can also use potatoes,peas,carrots or mushrooms,but precook it before you top it.
  • Add grated cheese when 3/4th of veggies are cooked, else if you add earlier veggies won't cook properly.




Monday, June 20, 2016

Moong Dal Sambar (Tiffin Sambar) - Pasi Paruppu Sambar

Moongdal Sambar is a healthy & Protein Rich Sambar Goes well with idli,Dosa & Pongal Recipe. It is prepared with Pesara Pappu or yellow Moongdal  & little quantity of Toor dal. Yellow moong dal  sambar is extremely light and easy to digest.Moongdal  is good source of protein and dietary fiber.Moongdal is also rich in iron & pottasium. Today we will learn about comforting & protein rich sambar.




Moong Dal Sambar

 Prep Time :  10   min. 
Cook Time : 20 minutes.
Recipe Category: Sides
Recipe Cusine :South Indian
Serves:6

Ingredients

Moong dal - 1/2 cup.
Toor dal - 2 tbsp.
Pearl onions - 15.
Tomato - 2.
Red chillies -2.
Green chillies -2.
Sambar Powder - 1 tsp.
turmeric Powder - 1/4 tsp.
salt - as needed.
coriander leaves - 2 tbsp.(to Garnish)
oil - to fry.
cumin seeds - 1/2 tsp
curry leaves - 1 sprig.
hing - Generous Pinch.
Water - as needed.

Preparation

Pressure cook  Moong dal & toor dal with 2 cups of water for 3 whistles. When pressure subsides open the cooker & mash the dal till it turns mushy.keep it aside.





Method

  • Heat the oil, add mustard seeds. When mustard seeds splutters add cumin seeds.
  • When cumin seeds sizzles add curry leaves,Red chillies & Green chillies.
  • When chillies turns the colour, add Pearl  Onions.

  • When onions turns Golden brown colour add tomatoes.
  • Saute till tomatoes turns mushy. Then add sambar powder & hing. Give a Quick mix.

  • Now add cooked dal & water. ( i have added around 2 cups of water). Sambar consistency should be thin, so adjust water accordingly.
  • let it boil for few minutes, till it gets light sambar consistency.
  • Garnish with fresh cilantro.
Notes
  • if you want to add  veggies like carrots or potatoes, chop it & pressure cook it along with dal , or you can cook seperately & add before adding cooked dal .
  • Consistency of sambar should be thin for tiffin sambar.
  • Adjust the chillies according to your taste.
  • It pairs  well with idli,dosa, pongal & also with chapathi's.






Friday, June 17, 2016

Chakka varattiyathu - Jack fruit Halwa

Chakka Varatti is a Jack fruit preserve made from Ripe Jack fruit,Jaggery & little Ghee. "chakka" means Jackfruit & "varatti" means cook continuously until water content in it is Completely dried up.
One of our family friend gave two big jackfruit from their Garden.we distributed it,  a lot throughout the apartment. still we had some more pulps, so I planned to do jackfruit halwa.My Grandmother makes this halwa,often during Jackfruit season.I hope jackfruit season will be march to  july.When we went to karnataka trip at month of march, we got sweet ripe jackfruits everywhere.



Chakka Varatiyathu

 Prep Time : 10 min. 

Cook Time : 30  minutes.
Recipe Category: sweets
makes  :   2 cups . 
Recipe cuisine:kerala

Ingredients

Jackfruit - 3 cups. (I used 25 jackfruits)
Jaggery -  1 cup.
Ghee - 2 tbsp.


Preparation

Remove the seeds & fleshly layer of jackfruit & chop the jackfruit into small pieces. (you get 3 cups from 25 jackfruits, quantity may vary according to size of jackfruit).


Method
  • Pressure cook the jackfruit for 3 whistles with needed water,such that chopped jackfruit should immerse in water. (I used nearly 2 cups of water).

  • In  kadai, add jaggery with little water & heat till the jaggery melts & jaggery syrup becomes little thick.Then filter it to remove impurities.Now jaggery syrup is ready.
  • After the pressure subsides, open the lid & then transfer cooked jackfruit to kadai,let it cook for few minutes till the water in it is drained,then add jaggery syrup. Stir in medium low flame for few minutes till it is thick.

  • when it is almost thick add ghee little by little, stir continuously till it leaves the sides of kadai.It takes nearly 10 minutes to reach the stage of rolling ball consistency.

  • when it is not sticky to pan & reaches rolling ball consistency, switch off the stove.

Notes

  • Add little water to melt the jaggery. Melt it, till it is just thick.
  • Add Ghee after the halwa is almost thick.
  • once it becomes thick, stir continously till it leaves the sides of kadai.






Tuesday, June 14, 2016

Baby Potato fry - Baby Potato Roast - Baby Potato Vepudu

Baby potato fry is an Easy & tasty fry Goes well with Sambar Rice, Rasam Rice, Chapathi's,Roti's & Phulka's.Small cute potatoes when blended with all  spice powders &  roasted in sim modes till turns light golden shade,  tastes yumm!yumm!. Now we will learn to make the curry.




Baby Potato fry

 Prep Time : 10  min. 
Cook Time : 20 minutes.
Recipe Category: Sides
Serves:4

Ingredients

Baby Potatoes - 20.
oil - to fry.
coriander leaves - 2 tbsp(for Garnishing)

To Marinate

oil - 1 tsp.
Coriander Powder - 1 tsp.
Cumin Powder - 1/2 tsp.
Chilli Powder - 1 tsp.
turmeric Powder - 1/4 tsp.
salt - to taste.

To Temper

Mustard seeds - 1/2 tsp.
Fennel seeds - 1/4 tsp.
curry leaves - 1 sprig.
Hing - a Generous Pinch.

Method

  • Rinse & wash the potatoes to get rid of Dirt.Then pressure cook it for  2 - 3 whistles with needed water.once it cooled down remove the skin, and keep it aside.
  • Take a Mixing bowl, add potatoes, all spice powders  Coriander Powder,Cumin Powder,Chilli Powder, Turmeric Powder & salt.Along with it add  1 tsp of oil, Mix well & let it marinate for atleast 15 minutes.

  • Take a kadai or Pan, add oil, when it is hot, add mustard seeds, when it splutters add fennel seeds, curry leaves. Saute for few seconds, when you get Good smell from fennel seeds, add hing & give a quick mix.
  • Now add marinated potatoes, and simmer the stove at low flame. saute now and then  at least for 10 - 12  minutes till it is Roasted. 


  • Garnish with finely chopped coriander leaves. Now baby potato fry is ready to serve.



Notes


  • Adding fennel seeds while sauteing, gives nice  flavour to the curry.
  • Always cook in low flame while Roasting.
  • you can  add  1/2 tsp of Garam Masala for Extra taste.
  • Adjust the chilli powder according to your taste buds.











Friday, June 10, 2016

Easy Mango Sago Recipe - Mango Tapioca Pearls Pudding Recipe

Mango Sago is a Popular Hongkong dessert made with Ripe Mangoes & Sago Pearls. It is an Easy Exotic dessert Recipe with Mangoes. Blending Mangoes & Condensed Milk with Chewy texture of Sago Pearls makes the pudding divine. Mango with Sago is an awesome combination. we had plenty of  sweet mangoes at home with different varieties.So I planned to make this Easy dessert with Malgova Mango. 



Easy Mango Sago Recipe

 Prep Time : 5  min. 
Cook Time : 10  minutes.
Recipe Category: dessert
Recipe  cuisine:Asian 
Serves  :   4 . 

Ingredients

Mango(big) - 1.(sweet Ripe Mango).
Sago - 1/4 cup.
Condensed Milk - 1/4 cup.
Sugar - 2 tsp.

Preparation
  • Wash the Sago & soak  in water (till immersing level) for 1/2 an hour.
  • cut the Mangoes into Pieces & reverse few pieces for Topping.

Method
  • Cook the sago with needed water, till it turns Soft & transparent.Drain the water.
  • Then wash the sago in running water to remove excess starch, then drain the water completely.keep it aside.

  • Grind Condensed Milk + Mango Pieces + Milk in a  Mixer or blender to a smooth Paste.

  • Take a mixing bowl Mix Mango Mixture with Cooked Sago.

  • Refigerate it for an hour.
  • Top with Chopped mangoes before Serving.
Notes
  • while soaking sago,add water only till immersing level, if you add more water sago turns mushy.
  • After you cook sago, drain it immediately & rinse the sago in running water to remove excess starch.
  •  Adjust the quantity of condensed milk according to your taste buds.
  • you can  also replace condensed milk with sugar & whole Milk .
  • Variations:Place cooked sago seperately.while serving, in a serving bowl  add Mango mixture with a scoop of Cooked Sago & top with chopped mangoes. 


Tuesday, June 7, 2016

Paneer Tikka Masala - Restaurant Style - Stove Top Paneer Tikka Gravy

Paneer Tikka Masala is a Popular North Indian Gravy, made with Marinated & Grilled Paneer. It tastes divine with Chapathi,Roti,Poori,Phulka's,Fried Rice & Jeera Rice.It is one of the classic gravy for Paneer lovers. I tried to grill tikka's on stove top.It came out well. Even if you don't have oven, you can easily char the Paneer & veggies on tawa.So I wanted to share with you. 



Paneer Tikka Masala

 Prep Time : 20 min. 
Cook Time : 25  minutes.
Recipe Category: sides
Recipe Source: Vahrehvah.com
Serves  :   4 . 


Ingredients

For Paneer Tikka

Paneer - 200 gms.
Onion - 1.
Capsicum - 1(deseeded) .
Tomato - 1(deseeded)
Hung curd - 1/2 cup(refer notes)
Ginger Garlic Paste - 1 tsp.
Chilli Powder - 1 tsp.
Garam Masala - 1/2 tsp.
Coriander Powder - 1 tsp.
Cumin Powder - 1/2 tsp.
Kasthuri Methi - 1 tsp.
lemon juice - 1 tbsp.
oil - 1 tsp.
Salt - As needed.


Ingredients for Gravy

Onion - 1 (big).
Tomato - 2.
Ginger Garlic Paste - 1 tsp.
Coriander powder -1 tsp.
chilli powder - 1 tsp.
turmeric Powder - 1/4 tsp.
Garam Masala - 1/2 tsp.
Cashews - 12.
Fresh cream - 1/4 cup  + 1 tbsp .
kasthoori methi - 1 tsp.
butter + oil - 2 tbsp + 2 tsp.

Preparation

  • Cut the Paneer into cubes as shown in the picture.
  • Deseed the tomato & Capsicum , cut into cubes.
  • Note: if you don't have hung curd,then hang  1 + 1/2 cups of curd in a muslin cloth for 1 hour to get half cup of  hung curd.
  • Take a Mixing bowl Mix hung curd, Ginger Garlic Paste ,Chilli Powder,Garam Masala ,Coriander Powder,Cumin Powder,Kasthuri Methi,lemon juice,salt & oil .

  • .Add cubed Paneer,Onion, tomato & capsicum Mix well Gently. Let it sit aside for 1 hour or you can Refigerate it.



Method for Paneer  Tikka Preparation

  • Now, heat the tawa, add 1 tsp of oil, arrange the Paneer & toast on both sides,  till marination dries up & it turns Golden. it takes 2 - 3 minutes to cook, else if you cook for more time Paneer turns rubbery.

  • Now remove the Paneer, in same tawa, add the cubed veggies & cook till it is chared, as shown in the Picture. veggies should maintain its crispness.

Method for Gravy Preparation
  • Now heat the kadai, add Onions, Ginger garlic Paste,cashews. Saute till onions turns Golden brown colour.
  • Add tomatoes, add chilli powder,coriander powder,turmeric Powder, Garam Masala & salt. Saute till tomatoes turns Mushy.
  • Then grind everything into a smooth paste adding little water.keep aside.


  • Heat the kadai, add butter & oil, then add fennel seeds.when you get Good aroma of fennel seeds, add Ground paste, dilute it with needed water.

  • When water starts boiling add grilled Paneer & veggies. Then rub kasthoori methi against your palms & add it.Mix well.
  • Let it cook in a Medium low flame for 2 - 3 minutes, until the gravy thickens. Then add fresh cream,mix it.Let it  cook for  1 minutes. Then finally Garnish with fresh cilantro.



Notes

  • if  hung curd is sour, adjust the lemon juice according to tanginess.
  • I used Green capscium, you can use yellow,red  or orange capsicum for nice colours.
  • Toast paneer seperately & veggies seperately for even cooking.
  • Don't over toast the Paneer, else it turns rubbery.
  • you can also use oven to toast veggies & paneer.
  • For low fat option, you can replace fresh cream with  1/4 cup of Milk ,if so cook for 2 minutes.


Thursday, June 2, 2016

Green Peas Masala - Matar Masala - Peas Gravy

Green Peas Masala is a simple & Classic Gravy that goes well with chapathi,roti, Naan,Kulcha's,Phulka's,dosa's  fried Rice & Jeera Rice.My daughter is a Great fan of this Gravy. Health benefits of Peas includes, fresh pea pods are considered as an excellent source of folic acidd.Peas are a low fat and a low calorie food type.They help in managing your weight effectively.They are rich sources of many minerals such as iron,calcium,zinc,copper,manganese etc which enhances the immune system of your body. Peas proteins enables blood sugar regulation in the body.Now we will learn to make the gravy.



Green Peas Masala

 Prep Time : 10 min. 
Cook Time : 30  minutes.
Recipe Category: sides
Serves  :   4 . 

Ingredients
Green Peas - 1 cup(fresh/frozen)
Onion(big) - 1.
tomato - 2.
Ginger garlic Paste - 1 tsp.
Cashews - 10.
Chilli Powder - 1 tsp.
Coriander powder - 1 tsp.
Cumin Powder - 1/2 tsp.
Turmeric Powder - 1/8 tsp.
Garam Masala - 1/2 tsp.
Salt - As needed.
Milk - 1/2 cup.
Kasthoori Methi - 1 tsp.
Coriander leaves - to Garnish.
oil - 1 tsp.

To temper
Oil   -  1 tbsp.
butter - tbsp.
fennel seeds - 1/2 tsp.


Preparation
  • Pressure cook the peas for 2 whistles with 1 cup of water. 
  • Chop the onions & tomatoes. Finely chop the cashews.
Method




  • Heat the oil  add onions, then  add Ginger garlic paste, saute for 1 minutes. Then add cashews, saute till onions turns Golden brown.


    • Then add tomatoes all spice powders, Chilli Powder ,Coriander powder,Cumin Powder, Turmeric Powder ,Garam Masala  & salt. 
    • Saute till tomatoes turns mushy. Then switch off the flame. Once it Cools down grind it into a smooth paste with little water.
    • Heat the oil, add butter & oil, add fennel seeds. When you get Good smell of fennel seeds add Ground Paste & cooked peas. Mix well. 
    • When it starts boiling add Garam Masala & rub kasthoori methi against your palms & add it.

    • Add 1/2 cup of milk. Adjust water according to the consistency. Let it boil for 2 - 3 minutes in a medium flame, till it gets gravy Consistency.
    •  Garnish with fresh coriander leaves.
    Notes
    • I used frozen peas, you can use fresh or dry Peas. if using dry peas soak for 8 hrs or overnight.
    • Alternatively,if using fresh or frozen Peas, you can cook the Peas in kadai, with needed water, till it turns soft.
    • Always saute onions till it turns, Golden brown & tomatoes turns Mushy for Good results.
    • Adding Kasthoori Methi enhances the flavour of Masala.
    • Adding cashews gives creamy texture to Gravy.