Vysya's Delicious Recipes -Dosa Corner

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Monday, December 26, 2016

Dhaba Style Green Moong Dal Tadka - Green Moongdal Tadka Recipe

Green Moong dal Tadka is an Easy,healthy & Nutritious gravy, is made with Whole Green Gram is cooked till soft with onion, tomato, Ginger- Garlic & some spice powders.The Tempering/Tadka  of spices like Cumin seeds, Red chillies & onions  are fried & added to the dal & the dal is served immediately. It pairs well with Chapathi,Roti,Phulka's,Jeera Rice & Rice. Green Moong dal is an vegetarian super food packed with vitamins,fiber,folic acid & Iron. It helps for weight loss, keeps you feel full for longer time.It also boost immunity.Eating whole Green Gram dal helps in preventing breast cancer in Women.




Dhaba Style Moong Dal Tadka

 Prep Time :  10   min. 
Cook Time : 20  minutes.
Recipe Category: Dals/Side -Dish
Recipe Cusine Indian
Serves:6

Ingredients

Whole Green Gram - 1 Cup.
Onions - 2.
Tomato -2.
Garlic - 5.
Ginger - 1/2 inch.
Green Chillies - 2.
Coriander Powder - 1 tsp.
Chilli Powder - 1 tsp.
Turmeric Powder - 1/8 tsp.
Salt - As needed.

Tadka

Oil/Ghee - to fry.
Cumin Seeds - 1/2 tsp.
Pearl onions - 6.
Red Chilly - 1.(finely Chopped)
Garam Masala/Kitchen King Masala - 1/2 tsp.


Preparation

Soak Whole Green Gram for 4 hours.
Finely Chop Onions,tomato,Ginger,Garlic & Pearl Onions.
Slit the Green Chillies.


 
Method
  • Take a Pressure Cooker, add Whole Green Gram,Onions,tomatoes,Green chillies,Ginger & Garlic.

  • Add  3 1/2 cups to 4 cups of water, then add chilli Powder,Turmeric Powder,Coriander Powder & Salt.
  • Mix well,close the lid & Pressure Cook for 4 whistles.

  • When the Pressure Subsides,Open the lid, mash the dal with ladle, so that everything blends well & gives nice taste.
  • Heat the oil, add Cumin seeds, when it sizzles add onions & Red chilly.
  • when onions turns Golden brown colour,add Garam Masala,give a quick Mix. Switch off the flame & pour the tadka over the Green Gram dal.Garnish with fresh Coriander leaves.Stir it & serve hot.

Notes

  • you can also add 1 tsp of crushed Kasthoori Methi for nice flavour.
  • you can add juice of 1/2 lemon, before serving.
  • you can top the dal with butter , while serving with Phulka, Chapathi,Rice or Roti.
  • Tempering with Garam Masala gives nice flavour to dal.
  • you can adjust the consistency of Gravy according to your Preference.
Eating the beans daily helps in preventing breast cancer in women.
- See more at: http://www.remediesandherbs.com/top-15-nutritional-and-health-benefits-of-green-mung-beans/#sthash.qZwoeRiC.dpuf
Eating the beans daily helps in preventing breast cancer in women.
- See more at: http://www.remediesandherbs.com/top-15-nutritional-and-health-benefits-of-green-mung-beans/#sthash.qZwoeRiC.dpuf
Eating the beans daily helps in preventing breast cancer in women.
- See more at: http://www.remediesandherbs.com/top-15-nutritional-and-health-benefits-of-green-mung-beans/#sthash.qZwoeRiC.dpuf

Wednesday, December 21, 2016

Paneer Tikka dry on Stove Top - Paneer Tikka on Tawa

Paneer Tikka is a Popular Indian Recipe, made from Paneer Cubes & veggies, marinated with Spices & grilled in a Tandoor.you can Grill in oven or fry at  tawa. if you don't have oven, don't worry, i will teach you the simple method to grill the Paneer on tawa. It is usually served as a starter. you can make lots of variants to this Paneer tikka. When it is served as Gravy, it is called Paneer Tikka Masala. when it is wrapped inside Rolls, it is called Paneer Tikka Kathi Rolls.when it is Spread inside dosa, called Paneer Tikka dosa. Many fast food chains in India have added Paneer Tikka in their Recipes as toppings over Pizza or stuffing inside Sandwitches.  


Paneer Tikka Dry

 Prep Time :  20   min. 
Cook Time : 10 minutes.
Recipe Category: Paneer/Starter
Recipe Cusine Indian
Serves:6
Ingredients

Paneer - 200 gms.
Onion - 1.
Capsicum - 1(deseeded) .
Tomato - 1(deseeded)
To Marinate 
Hung curd - 1/2 cup(refer notes)
Ginger Garlic Paste - 1 tsp.
Ajwain - 1/2 tsp.
Red Chilli Powder - 1 tsp.
Kitchen King Masala/Garam Masala - 1/2 tsp.
Turmeric Powder - 1/8 tsp.
Dry Mango Powder - 1/2 tsp.
Coriander Powder - 1 tsp.
Kasthuri Methi - 1 tsp.
lemon juice - 1 tbsp.
oil - 5 tsp.
Salt - As needed.

Preparation
  • Thaw the Paneer & Cut the Paneer into cubes as shown in the picture.
  • Deseed the tomato & Capsicum , cut into square shape.Similarly cut the onions into square shape.
  • 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.

 Method

In a Mixing Bowl add Hung curd,Ginger Garlic Paste,Ajwain,Red chilli Powder,Garam Masala,Turmeric Powder,Dry Mango Powder,Coriander Powder,Kasthuri Methi,lemon juice,oil & salt.Mix well with curd.

Then add Veggies & Paneer in it & Mix Gently. Refigerate it for 1 hour.
 
Now, heat the tawa, add 4 tsp of oil, when oil is hot, arrange the veggies  cook till it is chared, as shown in the Picture. veggies should maintain its crispness. cook in Medium low flame.

 Now remove the Veggies, In same tawa, arrange  Paneer, add tsp of oil over it, cook & fry on both sides,  till marination dries up & it turns Golden. Else if you cook for more time Paneer turns rubbery. Always cook paneer in Medium low flame.
 
While still hot, Skewer the toasted  veggies & Paneer alternatively on a skewer or toothpick. Now Paneer tikka is ready to serve.
 
In Alternative Method, first arrange alternatively the marinated Veggies & Paneer in a skewer & heat it in tawa,drizzle a tbsp of oil over it,  turn the skewers now & then, till the Veggies & paneer turns Golden at the edges. Always cook in medium low flame.

Serve it with mint or coriander chutney along  with lemon wedges or with Pyaaz lacchaa(onion lemon salad).  

Notes

  • Make sure that paneer is firm to insert, else there might be a chance to break the paneer while skewering.
  • you can also use different coloured capsicum. 
  • Instead of hung curd you can use sour cream also.
  • Always fry veggies seperately & paneer seperately for even cooking.
  • Always cook in medium low flame.
  •  Instead of skewering, you can sprinkle chaat Masala or lemon juice on the Paneer Tikka for different taste.




Friday, December 16, 2016

Millets Paneer Uttapam - Little Millets Paneer Uttapam

Uttapam are thick Pancakes, here the uttapam is made with millets, rice & urad dal batter with Paneer, onions & some spices topping.Little millets controls diabates.Little millet is also called as king of cereals because of its rich nutritional and medicinal value. It contains high phosporous. It especially good for people who has low body mass. little millets is called kutki in Hindi,Saamai in Tamil, Samulu in Telugu,Saame in kannada & chama in Malalayam.Today Now we will learn about paneer uttapam.




Millets Paneer Uttapam

 Prep Time :  15   min. 
Cook Time : 2 -3   minutes per dosa.
Recipe Category: Millets - Tiffin
Recipe Cusine :vysyas Recipes
Serves:6

Ingredients

Samai Rice/Little Millets Rice - 1 cup.
Idli rice - 1 cup.
Urad dal - 1 cup.
Methi seeds - 1 tsp.
Salt - As needed.

Topping 

Green Chillies -5.
Paneer - 200 gms.
Cumin seeds - 5 tsp.
Pepper Corns - 4 tsp.
Onion - 8 - 9.




Method
  • Soak Samai Rice,idli Rice,urad dal,Green chillies & methi seeds for 4 hrs & grind into a smooth Paste with needed water & salt. Allow it to ferment for 8 - 9 hours. Now batter is Ready.Let the consistency of batter be idli batter consistency.
  •  Grate the Paneer, crush cumin seeds & pepper corns in a mortal & pestle into a coarse Powder.Chop the onions &  keep it ready before making uttapam.
  • Heat the tawa, when it is hot, reduce the heat to medium, take ladle full of batter, pour on tawa & spread in circular motion, to form thick dosa. Uttapam should be thick.

  • After a minute, sprinkle some  chopped onions, Grated paneer, little Pepper &  cumin powder Gently on top of uttapam. 

  • Drizzle a tsp of oil over the dosa, once the utappam  base turns Golden brown, just flip the dosa & drizzle again a tsp of oil.once it is cooked on other side remove it from tawa. 


  • Serve with idli podi ,Chutney or sambar.


Notes

       Variations
  • chop cabbage, carrot, capsicum finely, Saute in oil, till it turns little soft & sprinkle it on top on uttapam.
  • you can finely chop cashewnuts & sprinkle it on top of Uttapam.
  • you can also sprinkle tomatoes on top of Uttapam.
  • you can make this utappam with kodo millet(varagarisi) or barnyard Millet(kuthiraivali) also.

Wednesday, December 7, 2016

Thinai Nei Appam - Millets Nei Appam - Foxtail Millet Nei Appam

Nei Appam is an authentic festival Recipe, made during karthigai Deepam. As karthigai deepam is Nearby, planned to post Thinai Nei Appam. This Appam is made with thinai rice,jaggery , banana & coconut. you can replace thinai flour with kodo Millet rice or little Millet rice  also. 

Ingredients

Thinai Rice -  1 cup.
Banana - 2 (Elaki or poovan)
Jaggery - 1 cup.
coconut - 1 cup.
All purpose flour - 3 tbsp.
Ghee - As needed.

Preparation

Soak Thinai Rice for 2 hours, in water.

Method
  • Grind Thinai Rice with coconut into a Smooth batter with needed water.

  • Melt the jaggery with little water, in a kadai or vessel & filter it to remove impurities,then add it to the batter.
  • Add Finely chopped banana & All purpose flour to the batter & give a quick mix. let the batter be in idli batter consistency.
  •  Allow it to ferment for 3- 4 hours.
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 Nei appam is ready for karthigai deepam.
Notes
  • Add very little water, to melt jaggery.
  • Consistency of the batter should be little thick, to get good shape.
  • Adding a cup of coconut gives, softness to paniyaram.