Raagi Sweet Dosa/Uthappam/Adai

Ingredients:

Raagi Flour- 1/2 cup
Wheat flour -  2 tbsp
Jaggery/Bellam - 1/4 cup
Grated Coconut - 1/3 cup (optional)
Cardamom powder - 1tsp
Nuvvula Oil/ Gingelly Oil - for frying or cooking the dosa

Procedure:

• In a mixing bowl, add ragi flour, wheat flour, grated coconut, cardamom powder and mix well.
• In a microwave safe bowl heat 3 to 4tbsp water and to it add the jaggery and dissolve it. 
• Now filter the jaggery mix to remove any sand or dust in it.
• Add the jaggery mix to the flour mix and mix it well by adding water to the mix.
• The mixture has to be not too thick nor watery. It has to be thicker than the dosa batter.

• Heat a dosa pan and add ghee/ oil on the pan.
• Put one laddle full of batter on the heated pan and spread it from middle to sides very slowly.

1. It will take for 2-3 mins to cook.
2. Now put little oil on the dosa and flip it to the other side and cook for another 1 min and serve.
3. Repeat the process with the remaining batter and serve it hot. 
4. This is a very good and healthy breakfast for both kids and adults.

Tips: 

• This will not be very thin as dosa and not as thicker as uthappam but medium in size.
• If you try to turn or spread the batter hard and fast on the pan it may not be perfect but crumbles. So be careful while spreading the dosa.
• Without the grated coconut it may be little harder but tastes good too. 

Tomato Brocolli Pachadi/Pickle

Ingredients:

Tomatoes - 3 medium
Brocolli - 1/2 medium
Green Chillis - 4
Tamarind - small piece for taste
Garlic pods - 3
Jeera - 1tsp
Salt to taste

Popu/Tadka:
Oil - 1tsp
Urad Dal - 1/2 tsp
Mustard - 1tsp
Curry leaves - 6 to 7
Red Chillis - 2
Hing/Asafoetida - pinch

Procedure:

1. Heat a pan, add little oil and add the green chillis. Once they start turning color add the tomatoes and broccoli to it and let it cook till the tomatoes and broccoli turn soft.
2. Add the tamarind to it and switch off the flame.
3. Transfer this mixture to the mixie jar and add jeera, salt, garlic and let it cool. 
4. Once cool grind it to a fine paste without adding any water and take it in a bowl.
5. Now heat oil in a small pan and add the tadka/popu items and add it to the prepared pachadi.
6. Mix it well and serve it with hot rice/ idly/ dosa/ uthappam etc. This goes well with any breakfast dishes.

Simply Pan Cakes

Ingredients:

Maida/All Purpose Flour- 1cup
Baking Powder - 1tsp
Baking Soda - pinch
Milk - 3/4cup
Sugar- 2tbsp
Salt - pinch for taste
Egg - 1
Butter - 2tbsp (optional) can be replaced with oil.

Procedure:

• Mix flour, baking powder, baking soda, salt, sugar with a whisk and keep aside.
• In another bowl add milk along with butter/oil and mix gently with a whisk and add the egg and mix it for 2mins. 
• Now add the flour mix into the milk mixture slowly and mix it with the whisk and make sure there are no lumps and keep it aside for 10-15mins.
• Heat the skillet/dosa pan on medium heat.
• Grease it with butter and add one full laddle of the batter in the middle of the pan.(a perfect batter will get some small bubbles on top of the pan cake when poured on the pan.) We can add more than one if we have a big pan and want to make small pan cakes as shown in picture.

• When the bubbles on it popped, gently flip them onto another side and cook it, serve. 
• Repeat the process with the remaining batter and serve them hot with honey or maple syrup.

Note:

1. Make sure that the pan is not too hot as it may burn the edges of the pan cake and loose its fluffyness.
2. You can use just the baking soda and 1tsp vinegar inspite of egg if you are a vegan and want to avoid egg.
3. After flipping if you cover it with a lid and cook, makes more softer and fluffy pan cakes.

Undrallu/Kudumulu, Aardhi for Vinayaka Chavithi

We generally do this Kudumulu for almost many of the festivals and one main festival we do this is for Ganesh Chaturdhi. This is a very common and favourite dish for Ganesh. 

Kudumulu

Ingredients:

Rice - 1cup
Chana Dal - 1tbsp
Jeera - 1tsp (optional)
Salt to taste

Procedure: 

1. Soak the chana dal overnight in water.
2. Soak the rice in water for 1 hour and let it dry under sun or fan till half dry.
3. Now course grind the rice by just pushing the grinder button to pulse mode and repeat it again depending on the consistency (it must not be very powder or very course. need to see at least some course rice like cream of rice)
4. Now sieve it and keep the course rice aside. 
5. For one cup of rice add 2cups of water and to this add the chana dal and let it cook till done.
6. Now add some salt to taste and add the cream of rice in it and mix well.
7. Keep the lid on it and let it cook for 5-10 mins till done. You will know that it is done when it is not that sticky if you test it by hand.
8. Now make this mixture into small balls (lemon size) and pressure cook them in the idly pan for 10-15 mins and now the kudumulu is ready to serve.

Points to remember(Hints):

• You can directly use cream of rice that we get it from the store by avoiding the steps 2, 3 and 4. But the above method is and old tradition method which gives us the perfect taste of kudumulu.
• Depending on the consistency after adding rice you can add some water if necessary. If it becomes very hard as soon as we added rice.
• Do not mix while adding the cream of rice. Mix it only after adding the full rice into it. If you do mix it while adding it may become very thin consistency.
• If you do not have pressure cooker or wanted to do it in the old method just add some water to a big pot and tie a wet cloth on top of it and keep these kudumulu on it and cook them on stove for 10-15mins.
• Some people do the same procedure with rice flour which is known as undrallu.

Aardhi

Raagi Roti with Gobi Tofu Kurma

Raagi Roti : 

Ingredients:

Raagi Flour: 1cup

Goduma Pindi/Wheat Flour: 1/2 cup

Salt to taste

Oil: 1tsp

Procedure:

1. Add all the ingredients together except oil and make it a soft dough that are good enough to make roti's. 
2. Now make small lemon size balls and roll it as roti's.
3. Heat the tawa and add little oil and fry the roti's on both sides and serve with curry.

Gobi Tofu Kurma

Ingredients:

Gobi : 1 (cut into florets,medium size)

Tofu (preferably firm) : 1/2 lb, cut into cubes

Onions: 1/2 slice

Tomato: 1 medium size

Green chillis: 2

Curd : 1cup

Oil : 2tsp

Chilli Powder: 1tsp

Turmeric: pinch

Mustard seeds: 1/2 tsp

Jeera - 1tsp

Dhaniya Jeera powder: 1tsp

Curry leaves: 10

Coriander for garnishing

GGP(ginger garlic paste) : 1tsp

Salt to taste

Procedure:

1. Clean gobi and soak it in salt water for 15 mins. 
2. Now heat a pan, add oil, mustard seeds, jeera saute for 2mins and now add the onions,green chillis,GGP and saute for 3 mins.
3. Now add tomatoes,gobi, turmeric, chilli powder, turmeric and keep the lid on it and let it cook.
4. Meanwhile in a separate pan in little butter or oil fry the tofu cubes to light brown colour and keep aside.
5. Now when the gobi is soft add the fried tofu cubes, dhaniya jeera powder, salt and mix well. 
6. Add little water and let them cook for 2 mins. 
7. Finish it off with curd and garnish it with coriander.

Paneer Masala Roti/ Chapati

Ingredients:-
Wheat Flour - 1cup
Paneer - 1/2 cup (grated)
Onions - 1/4
Chillis - 1
Chilli powder - 2tsp
Urad Dal - 1/2 tsp
Jeera - 1tsp
Oil - 1tsp
Milk - 1/2 cup
Oil/ Ghee - for frying the rotis

Procedure:-

• Firstly grate the paneer and keep aside.
• Heat oil in a pan and to it add the jeera, urad dal and fry for 2 mins.
• Now add the onions, chillis and fry til they become soft.
• Add the grated paneer, salt, chilli powder mix well and fry for 5 mins. Now when the paneer slightly turns brown colour switch off the flame and keep it aside.
• Take a bowl and to it add the flour, little salt and this paneer mix.
• Mix it well till the paneer is evenly distributed over the flour.
• Now add little milk at a time and prepare a dough like chapati dough and divide into equal parts and make balls of lemon size and keep it aside.
• Heat a skillet over medium heat until hot, and grease lightly.
• On a lightly floured surface, use a floured rolling pin to roll out the balls of dough until very thin like chapati.
• Now put the chapati on the heated pan and cook till little brown color on both the sides.
• Continue the same with the remaining dough and serve it with some raitha or curry.

Dosa and Onion Chutney by my sweet hubby

When it comes to cooking, my hubby is not that much passionate about it as many others. But frankly to say about him he really helps me a lot while cooking. When his frnz come home they alwaz say abt Raj that he is a very good cook and does very well when they use to stay as bachelors. They always ask me have i ever tasted his superb dishes. But never ever i tried his cooking and he always praises me saying that when i have a wife who cooks too good why shud i??? WIth that wrd im into air and never asked him to cook for me. But somewhere i always think about his cooking when im gonna taste that cooking which his frnz use to say. He generally cooks dal, some fry curries, chicken curry, rice, chapatis as they use to say top be their general menu (never fried, poor me..:( ).

Last week its my Birthday and surprisinglyyyyyy as ssoon as i got up in the mrng he is ready with the breakfast thats been prepared with his own hands. There are many surprises on that day and one among them is this breakfast in the mrng. May be its such a small thing to say but i felt so happy for that as its for the first time he is cooking for me without my interest or forcing. It's the little things in life, That brings the greatest happiness. One among such is this.
He does it so many times but may be its like helping me or like when i say the procedure he does it. But this time its all came from his care affection and love. That touched me a lot and im very glad to say that it came out really good.

This is been prepared by him. But the dosa batter was prepared by me and dosa by him... :) and obvious the chutney is made by him. So enjoy the breakfast .... ;)


Ingredients :-

For Dosa:

Idly Rice - 1cup
Urad dal - 1cup
Methi seeds - 1/2 tsp

For Chutney :

Onions - 2 (small)
Red chillis - 4
Garlic - 2 cloves
Ginger - small piece
Jeera - 1tsp
Salt to taste

For tempering :
Oil - 1tsp
Red chillis - 2
Urad dal -
Curry leaves

Procedure :-

For Dosa:
Soak the dal and rice, methi seeds together for 5-6hrs and then grind it into a thin batter by adding little water at a time ferment it overnight. Mix it well and the batter is ready for preparing dosa.
Now heat the tawa and on it add little water and take one big spoon full of batter, pour it in the heated tawa, spread it over from the middle like a small circle shape and fry it for 1min. Now flip it over and fry on the other side too. Repeat the process with the remaining batter as needed and serve it with chutney.

For chutney:
Grind all the chutney ingredients and keep aside.
Now in a pan add little oil and to it add the tempering items and then add the paste to it and fry till the raw smell goes from it. Make sure that there is no raw smell else it may not taste that good.
When fully fried add 1/2 glass water when it starts boiling switch of the flame and serve it with idly or dosa.

Im sending this to Priti's His cooking event

Also sending it to Healing Foods- Onions Of Priya and Siri's Corner .

Masala Roti with Carrot Raitha

Now it has become very common in every house to eat chapati's daily. So i alwz like to experemnt on different types of roti's, paratha's and so on. But for preparing different variety of roti may take some special time for us to spare on it. But when we want to eat something spicy and yummy without much stress and there is lack of time then in no time you can just go with this combi of Masala Roti and Carrot Raitha within mins... :) Its very healthy, tasty and easy way too. I alwaz prefer to do very simple and quick dishes which make us comfortable in our day to day life specially..... Enjoy..!!!!

Ingredients :-

Wheat flour-1cup
Chilli powder- 1 tsp
Pepper powder- 1tsp
Jeera powder - 1tsp
Coriander powder - 1/2 tsp
Ajwain/Vamu - 1tsp
Milk - half small cup
Oil - little for frying
Salt to taste

Procedure:-

• Mix all the ingredients except oil by adding little milk (mix milk along with some water and use it for mixing) at a time and make a smooth dough and keep it aside.



• Now make it into small balls and prepare chapati's and fry it on the tawa by adding little oil by frying on both sides evenly.
• Repeat the process with the remaining dough and serve it hot with the carrot raitha.

Carrot Raitha:

Mix 1cup of yogurt, 1/2 cup grated carrot, 2 chopped green chillis, pinch of chaat masala, Salt to taste and mix well. Serve it with rotis.

Wheat Lentil Dosa

Ingredients :-

Wheat flour - 1cup
Urad dal - 1 cup
Moong dal - 1 cup
GreenGram dal- 1 cup
Rice - 1 cup
Chana dal (optional) - 2tsp
Chillis - 3
jeera - 2tsp
Oil - just a little for frying the dosa
Sugar - 1tsp (optional just for some additional taste)
Salt to taste

Procedure :-

• Soak the four dals along with rice( if adding chana dal can add it now) around 4-5 hours and add green chillis, salt, little sugar and grind it into a paste like dosa batter (not too thick not too thin)
• Now to this mixture add the wheat flour slowly by mixing evenly so that there are no lumps forming.
• Now on the tawa add a little oil and pour the dosa batter and do not spread it it may spoil because of the wheat flour. So just put little batter and prepare small dosa by spreading it only little.
• Fry it on both sides and serve it with any chutney.

Aloo Methi Paratha With Boondi raitha

Paratha is pretty much famous in northern part of India but now its been very popular in South too. But Aloo Parata is very common to one and all and we make it very frequently and love it too. So i tried the aloo paratha with slightly different way by using Methi leaves too. I felt it to be healthy and a very good combination.


For a simple, rich indulgence, top a freshly made hot paratha with a dollop of whipped fresh white salted butter, break off bite-sized pieces from the edge, and dip them in the melting butter (raitha). I also want to add the raitha prepared in North Indian style. But its not purely of it but a mix of both South and North so that everyone enjoys it. Here the whole process goes....

Ingredients :-

Wheat flour - 2cups
Boiles Potatoes - 2 (small)
Methi leaves(Menthi kura) - 1 bunch
Onion - 1/4
Chillis -2
Chilli powder - 1tsp
Tymol seeds(Vamu/Ajwain)- 1tsp
Oil - 1tsp
Pinch of Chaat Masala
Salt to taste

Procedure :-

• In a mixing bowl take the wheat flour and to it add salt to taste and by adding little water at a time knead well to make a medium soft dough like you make it for chapati and keep it aside.
• Heat oil in a pan add the tymol seeds, onions, chillis and saute it for sometime and when soft add the methi leaves and saute it till they turn their color and switch of the flame.
• Now in a mixing bowl take the boiled potatoes, chilli powder, salt, chaat masala, and smash it well and to it add the methi mix and keep it aside after mixing it evenly.

• Divide the dough into equal parts and make it into small balls around 2" in diameter. Similarly with the Potato mix too. (make it into small balls)
• Now roll out each wheat ball approximately 4" in diameter, smear oil on it and place the potato ball on it and close it with the wheat dough throughout.

• Now roll it again till thin so that the curry wont come out.

• Heat the tava or griddle and place the paratha on it, after 30secs-1min turn over. Smear oil over the top of the side that has been cooked first. Fry on both the sides till golden brown and crisp on a slow medium flame.
• Serve it with Raitha or some gravy curry. When served hot off the pan it is very yummy.

Boondi Raitha :-

Ingredients:

Yogurt/ Curd - 1 1/2cups
Kara Boondi - 1/2cup (i took it ready made boondi that we get it in our Indian stores)
Onions - 1/2 ,finely chopped
Chillis - 3,finely chopped
Salt to taste

Method :-

1. Mix all the ingredients except boondi till they are mixed fully.
2. Now just before you wanna serve it add the boondi on top of it and serve with any paratha.

Tips For cooking:

- If it is nor served hot to keep warm keep in a recloseable tin lined with paper towels to absorb the moisture. When eaten hot off the pan it is mouth watering good.

-If you need some time to serve then let them cool down completely before placing in a container. If they are placed when still hot the condensation will ruin the paratha and make them soggy.

Vegetable Rava Idly (Instant Version)

Rava idly is a famous dish from Karnataka. I don't know this dish till i ate this in some restaurant at Bangalore. But that time i don't know that is that much famous in that place but just had it like that as it sounds different from normal idly what we make at home. But when i came here, my hubby told that he likes rava idly which he tasted when he use to work there. Then i just gave a trail at home from my friends recipe and would love to add this recipe into my list of breakfast menu. It is somewhat tasting like sooji upma but this idly is tasty along with coconut chutney and sambar.

Ingredients :-

Rava flour/ Sooji - 1 1/2 cup
Yogurt - 1cup
Onions - 1/4 small piece
Green Chillis - 3 ,finely chopped
Ginger - small piece,finely chopped
Tomatoes - 1/2
Capsicum - 1/2
Carrot - 1 small (finely chopped)
Coriander - few leaves
Eno salt
Salt to taste

Tempering:
Mustard seeds - 1tsp
Jeera - 1tsp
Chana Dal - 1tsp
Urad dal - 1tsp
Red chilli - 2
Few Curry leaves

Procedure:-

• In a pan heat oil and to it add the tempering and and when they are fried add the sooji to it and fry till the sooji turns light brown colour and keep it aside.

• In the same pan add some more oil, add onions, carrots, capsicum and then tomatoes and saute it for just 5mins and mix it in the sooji.
• Now in a separate bowl of yogurt add the chopped chillis, ginger, coriander, salt and mix well and keep it aside.
• Add this to the sooji and mix it well and by adding little water at a time go on mixing the whole sooji till it is like the idly batter. (not too thick and not too thin)

• Keep this aside for 30mins-1hr.
• Now to this add the eno salt just before you want to prep idly and mix well (you can observe bubbles coming as soon as you add eno salt)
• Take the idly cooker (can be any material either non stick or steel goes with it) and spray oil on each mould and pour the batter in each mould.

• Steam cook it tell they are soft.
• Serve it hot with chutney and sambar.

Tips for cooking idly:-

>You can check whether the idly is done or not by inserting a spoon into the idly. The spoon should come out clean if the idlis are done.
>If you feel that the batter is more then you can preserve it for the next day but should not use eno salt in it. Have to add it just before you want to prepare idly.
>If you don't have the idly cooker then you can just steam cook it in some pan by keeping a weight on it.

Vegetable Egg Frankie

Hello all after a weekend break i have come again with a new variety dish today. But firstly before that lemme just tell you how i came across this item.

When i used to work in Bangalore one day my friend and me were thinking what dinner can we do that is nice and not too much heavy. Im new to Bangalore so she gave a thought that she will make me eat something different which i have never ate it before. As im not very much fond of non-veg she ordered me an EGG FRANKIE which is really first time im hearing off.

Its a mumbai famous dish which i liked it a lot when i had it that day. But dont know how we prepare that. But by the taste and the way it looked i tried at my home with my own recipe.May be this is not the right way to do but no worries when i ate it, it is almost the same taste i had it that day. So without any fear i'm posting this recipe to you all. So Hope u all will try this and enjoy it too!!!!!



Ingredients :-

Eggs - 2
Maida - 1/2cup
Goduma pindi/ Wheat flour - 1cup
Capsicum - 1/2
Carrots - 1 small
Coriander - few
Tomatoes - 1
Chillis - 2
Onions - 1/2
Oil - 3tsp
GGP
Pepper powder - 1tsp
Salt to taste



Procedure :-

• Take a bowl, add maida, goduma pindi, salt and by adding little water at a time mix it well and make a dough as we prepare for chapati and keep it aside.
• In another bowl break the eggs, add pepper powder, GGP, salt and beat well and keep it aside.
• Now heat a pan add 1tsp oil to it and add onions, and finely chopped chillis, and then all the listed veggies and just saute it for just 5mins and switch off the flame. Need not be cooked fully. (when little raw it will taste good and healthy too :))
• Now with the dough you prepared before roll it into round shape as chapatis and put it on the heated tawa and fry.
• When it is one side fried flip it over and pour some egg batter that we prepared on it and again flip it over to cook the egg on it and take it aside. Repeat the process with the remaining dough.
• Now it will be like one side chapati and the other side like an omlette.
• Now you need to spread the curry on the omlette side and fold it like a roll and serve it hot.
• Our hot and healthy quick frankie is ready.

Note:-Chicken lovers can use chicken keema curry in the place of the veggie stuffing.

Rava Dosa with coconut chutney..

Ingredients :-

Biyyam pindi(Rice flour) - 2cup
All Purpose Flour (Maida) - 1 cup
Goduma Rava - 3tsp
Onions - 1 finely chopped
Green Chillis - 3
Ginger - Small piece
Jeera - 1tsp
Salt to taste

Procedure :-

• Take a bowl to it add all the flours and mix well by adding water slowly and not at a time.
• Now add onions, chillis, ginger, jeera, salt and mix well and very thin layer of batter is prepared and keep it aside for one hour.
• Heat the tawa and pour some oil on it and sprinkle the batter on it so that it covers the tawa and fry till golden brown then flip it over and take aside.
• And remember that it has holes on the dosa, if not, it means your batter has become very thick and make it thin by adding some water to it.
• Repeat the process with the remaining batter.Now the qiuck and instant crispy rava dosa is ready and can be served with coconut chutney.

COCONUT CHUTNEY

Ingredients :-
Coconut - 1 cup (grated)
Green chillis - 3
Vepina pappu - 1/4 cup
Ginger Garlic paste - 1tsp
Salt to taste

For popu/ tempering:
mustard seeds - 1/2 tsp
Minappappu/ Urad dal - 1tsp
Few Curry leaves
Red chillis - 3
Jeera - 1/2 tsp
OIl - 1tsp

Procedure:-

• Firstly add all the ingredients except the tempering into a blender and grind it to a fine paste by adding some water to it.
• Now take it into a bowl and keep it aside.
• Heat the pan and add the oil to it, add mustard seeds and when it starts spluttering add the remaining tempering items and pour this into the paste kept aside and mix well.
• Now our coconut chutney is ready and can be served with any breakfast/ tiffins like idly, dosa etc..

Cracked Wheat Upma

Ingredients :-

Cracked Wheat - 1 cup
Water - 3 cups
Onions - 1/2 (small)
Carrots - 1
Peas - 3tsps
Chillis - 3
Oil - 1tsp
Ginger - small pieces
Mustard seeds - 1/2 tsp
Jeera - 1tsp
Chana dal - 1tsp
Curry leaves
Salt to taste

Procedure:-

• Take a pan and heat oil add mustard seeds, jeera, chana dal, curry leaves and fry.
• When mustard seeds strt spluttering add onions, chillis, ginger, carrot, peas,salt to taste and fry till the onions are brown in colour.
• Now add 3cups of water to it and let it boil.
• When it starts boiling add the cracked wheat (lightly fried before adding which gives more taste) at once and keep the lid.
• After 10-15mins switch off the flame and serve it. It can be taken as a dinner meal too.