Vysya's Delicious Recipes -Dosa Corner

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Monday, August 29, 2016

Bellam Kudumulu | Teepi Kudumulu | Vinayaka Chavithi Recipes

Bellam Kudumulu is an Authentic Andhra Recipe, made during Vinayaka Chavithi.It is made with Rice flour,jaggery,cardomom & freshly grated coconut  cooked  together to a  thick dough & allowed to cool a little, & flattened into circular disc or roundels & steamed. Finally you get soft smooth kudumulu, with flavour of cardomom. It can also be had as an evening snack.




Bellam Kudumulu

 Prep Time : 10  min. 
Cook Time : 25  minutes.
Recipe Category: Festive Dessert
Recipe  cuisine:Andhra
Yield  :   25  .


Ingredients

Rice flour - 1 cup.
Water - 2 cups.
Jaggery(Grated)  - 3/4 Cup.
Cardomom Powder - 1/4 tsp.
Coconut (Grated) - 1/4 cup.




Method
  • Heat the kadai, add Grated or Powdered Jaggery, melt it with 2 cups of water , till it completely dissolves & filter it  to remove the impurities.
  • Bring the Melted jaggery to rolling boil, add Grated coconut, Cardomom Powder & Rice flour.

  • While adding Rice flour, add Rice flour in one hand, & stir in other hand to avoid lumps.
  • Stir in medium low flame for 5 - 6 minutes, till it gets thick consistency.
  • Finally add 1 tbsp of Ghee to the dough & give a quick Mix. you get the Soft shinning dough.
  • Switch off the stove & cover it,  till it is warm & you can handle it.
  • Then knead the dough well & Grease your hands with Ghee or oil, then  take small lemon sized dough & flatten it into circular disc or you can shape into small or medium size balls as you desire.

  • Steam cook it like we cook idli's for 10 - 12 minutes, on Medium High flame.
  • Now Bellam kudumulu is Ready for Naivedhyam.
Notes
  • Adding Cardomom gives nice flavour to kudumulu.
  • Adding Ghee gives nice shining texture to the dough.
  • After making the dough, cover it with the lid to avoid dryness.
  • you can shape the kudumulu into balls or circular disc, as you desire.
  • you can use idli cooker, or rice cooker or steamer to cook the kudumulu.


Wednesday, August 24, 2016

Atukula Payasam with Jaggery - Aval Payasam - Rice flakes Payasam

Aval Payasam is made with Roasted Poha in a ghee, & simmered in a thick milk, jaggery is added for sweetness  & finally  Garnished with Cashews & Raisins. Poha is favourite for krishna, so I am posting this payasam  for Krishna Jayanthi. Poha is a filling Ingredient, which provides energy till next meal, so this Payasam is also taken during fasting or Upvas.



Atukula Payasam

 Prep Time : 5  min. 
Cook Time : 20  minutes.
Recipe Category:Dessert
Recipe  cuisine:Indian
Serves  :   4 .

Ingredients

Poha - 1/2 Cup.
Milk - 2 1/2 cups.(boiled)
Jaggery - 3/4 cup.
Cashews - 12.
Raisins - 10.
Ghee - 1 tbsp.

Preparation

Melt  the Jaggery in 1/4 cup of water, and filter it to remove the impurities, & allow it to cool completely.




Method
  • Heat  the Ghee in a Pan, fry  cashewsnuts when it turns light Golden brown colour, add Raisins, when raisins Pops remove both of it from  the Pan. 

  • In the same Pan, add Poha & saute it, till you get nice aroma.Add the  boiled Milk to heavy bottomed Pan & sim it, until it reduces its volume to 2 cups.

  • Then add Roasted Poha, cook in Medium low flame, till it turns soft, & blends well with Milk.

  • Add Jaggery give a quick Mix.Swich off the flame. 

  • Finally Garnish with Roasted Cashews & Raisins. 


Notes
  • Cool the Jaggery Completely before adding, else there might be the chances of Curdling.
  • After you add jaggery switch off the flame,completely else milk may get curdled.
  • you can add 1/4 tsp of  Cardomom Powder, for extra flavour.
  • you can soak 2 -3  Saffron strands, in 2 tbsp of milk for few minutes & add that milk, after adding jaggery syrup, & give a quick Mix.
  • Serve it hot or chill. 

Tuesday, August 16, 2016

Paneer Idiyappam - Paneer Sevai

Paneer Idiyappam is one of the classic Idiyappam Recipe made with Idiyappam/Rice sevai & Paneer with some Spice Powder. Soft idiyappam when blended with spices & paneer tastes heavenly. In coimbatore at hotel named Village, they serve number of varieties of idiyappam. Usually we order Paneer idiyappam. It tasted so yummy. Then i came home and tried twice or thrice it came out well.My husband told  that taste was so delicious, and it  tasted the same as we ate in Village hotel.  So i wanted to share this recipe with you all. 



Paneer Idiyappam

 Prep Time : 10  min. 
Cook Time : 20  minutes.
Recipe Category:Main Course
Recipe  cuisine:Indian
Serves  :   3 .

Ingredients

Idiyappam/ Instant Rice sevai - 2 +1/2 cups.
Paneer - 100 gms (crumbled/grated)
Onion - 2.
tomato -2.
coriander powder - 1 tsp.
chilli powder - 1 tsp.
turmeric powder - 1/8 tsp.
Garam Masala - 1/2 tsp.
salt - as needed.

To Temper

Mustard seeds - 1/2 tsp.
cumin seeds - 1/2 tsp.
curry leaves - 1 sprig.
Green chillies - 1.

Preparation 
  • Make idiyappam or cook Instant Rice Sevai as per the instruction on Packet & keep it ready.
  • chop the onions & tomatoes finely.
  • slit the Green chilly.
  • Grate or crumble the paneer.

Method
  • Heat the oil, add mustard seeds when it splutters add cumin seeds. When it sizzles add Green chilly & curry leaves.
  • When chilly turns its colour, add chopped onions.Saute till it turns transparent.

  • Then add tomatoes, chilli powder, coriander powder, Garam Masala,turmeric Powder   & salt. 
  • Saute till tomatoes turns mushy .

  • Then  add Grated Paneer, mix well such that it blends well with everything.

  • Finally add Idiyapam/sevai & mix Gently without breaking the idiyappam. Garnish with fresh cilantro & switch off the flame.
 Serve hot/warm.

Notes
  •  you can add Ginger Garlic paste, while adding onions.
  • you can add handful of  cooked peas or corn before adding paneer.
  • you can replace chilli powder & Garam Masala with Sambar powder for different taste.
  • don't saute the paneer for longer time, else it turns rubbery. 
  •  Always serve warm.











Sunday, August 7, 2016

Dondakaya Curry - Easy Tindora Curry - Dondakaya Allam Mirchi Curry

Dondakaya(kovakkai) curry is a Healthy & tasty Curry made with Tindora, Ginger, Chillies & coconut as main ingredient. It Goes well with Rice ,Roti's & chapathi's.This recipe i have learnt from my cousins mom.  Tindora with Ginger is an awesome Combination. After i tasted her curry, immediately i tried it & came out well. So i wanted to share with you all.




  Dondakaya Allam Mirchi Curry

 Prep Time : 15  min. 
Cooking  Time : 25  minutes
Recipe Category:Sides
Recipe Cuisine : South Indian
Serves : 5.


Ingredients

Dondakaya(Tindora) - 1/2 kg.
Turmeric Powder - 1/2 tsp.  
Coriander leaves - To Garnish

To  Grind
Ginger -  1 + 1/2 inch"
Coconut - 1/2 cup.
Green chilly - 5 -6.
salt - as needed.
Cumin seeds - 1/4 inch.


To Temper

Mustard seeds - 1/2 tsp.
Cumin seeds -1/2 tsp.
oil - to fry.

Preparation

  • Cut the Tindora into Roundels or lengthwise or into desired shape,  as you wish.
  • Grind everything Given in 'To Grind' Column.


Method
  • Pressure Cook the Tindora in a Cooker for 2 whistles.Then drain the water & keep it aside. 

  • Heat the oil, add mustard seeds when it splutters add cumin seeds, when it sizzles add curry leaves & hing.
  • Add  Cooked tindora saute for few seconds till the moisture in it Goes off. Then add turmeric Powder &  Ground mixture.


  • Mix till everything combines well. Garnish with fresh cilantro.

Notes
  • Always pressure cook the tindora, without adding water. Add water in a cooker, place chopped tindora bowl, close the lid & pressure cook.
  • you can add turmeric Powder while Grinding.
  • you can add 3 tbsp of cooked chanadal to the curry, which gives nutty taste to curry.
  • it Goes well with Rice, Chapathi & Roti.






Monday, August 1, 2016

Bottle Gourd kootu(Using Cooker) - Sorakaya kootu - Sorakkai kootu

Bottle Gourd(Lauki)  kootu is a healthy South Indian Kootu Recipe, made with lentils simmered in Spicy Coconut Paste. It   Goes well with Rice,Chapathi, Roti & Phulka's.Bottle Gourd is a best food for weight loss, it contains 96 % of water & Packed with fiber content, which keeps you filling for longer time. Dal is also rich in Protein and fiber content, so it is a healthy Kootu recipe.Now we will see the preparation to make Bottle Gourd Kootu.




  Bottle Gourd Kootu

 Prep Time : 10  min. 
Cooking  Time : 20 minutes
Recipe Category:Side Dish
Recipe Cuisine : South Indian
Serves : 5.

Ingredients

Bottle Gourd - 2 cups.
Moong dal - 1/2 cup.
Turmeric Powder - 1/4 tsp.

To Grind

Coconut - 1/2 cup.
KhuzKhuz (Poppy seeds) - 1 tbsp.
Sambar Powder - 1 tsp.
Salt - As needed.
Cumin seeds - 1 tsp.

To Temper

Mustard seeds - 1/2 tsp.
urad dal - 1 tsp.
Curry leaves - 1 Sprig.
Red chillies - 1.
Hing - a Generous Pinch.

Preparation

Remove the skin of bottle Gourd, & scoop the seeds & cut into Cubes.



Method

  • Pressure Cook Bottle Gourd & Moong dal with turmeric &  needed water  for 2 whistles. 
  •  Meanwhile Grind everything Given in "To Grind" column. 

  • When the pressure subsides, open the lid, switch on the stove, add needed water, when water starts boiling add Ground Paste. Let it cook , till it gets little thicker,like kootu  consistency. 

  • Heat the oil, add mustard seeds when it splutters add urad dal, hing, Red chillies , curry leaves &  Pour over the Kootu. Give a quick Mix.




Notes

  • Instead of Pressure cooking the dal & bottle Gourd in a Cooker, you can Pressure cook it, directly in a kadai with needed water till it turns soft.
  • Instead of khuz khuz, you can add fried Gram also, to thicken the Gravy.
  • Tempering gives nice flavour to kootu.
  • Instead of Moong dal you can use toor dal also, or combination of both,  if so you have to cook dal seperately & bottle Gourd Seperately.