Orange Rasam

I caught hold of this rasam in Vardhini's blog and rightaway thought i had to prepare this delicious rasam, trust me this is the best rasam i have ever come across. Thank you Vardhini for this rasam.

Ingredients

Tomato 2( chopped into 4 pieces)

Turmeric 1/2 tsp

Orange Zest 3 tsp

 Fresh Orange juice 1/2 cup

Lime juice 1 tsp

Salt as required

Coriander leaves few

Grind to fine powder

Toor dhal 2 tsp

Cumin seeds 1/2 tsp

Black peppercorn 4

Dry red chillies 4-5

For Seasoning

Ghee 2 tsp

Mustard 1/2 tsp

Methi seeds 1 tsp

Curry leaves few

Hing 1/2 tsp

Method

Dry roast the items mentioned under grinding,cool and grind to fine powder.

Heat ghee in add all the items mentioned under seasoning in the order given above.

Add 2 glasses of water, tomato, turmeric, salt, orange zest, boil this for 10-12mins.

Add the prepared ground masala powder and mix .

Now its time to add our show stealer, Mr orange juice, mix well and bring to boil for 5-6 mins.

Take off from flame add lime juice and coriander leaves.

Serve hot your yummy orange rasam with a dollop of ghee.

Suggestions

Orange zest is the outer skin of the orange, you can avoid this and add 1 cup orange juice.

Select sour orange as they give more taste.

Nawabi Vegetable Gravy

This is a rich creamy gravy which goes well with rotis and naans and even plain rice.

 

Ingredients.

 Boiled Mixed vegetables 1 cup( I have used carrot,french beans and peas)

Tomato 2 (Ripe and finely chopped)

Ghee & Butter 1 tsp each

Salt as required

 

Grind to fine paste

Onion 1

Cashew 12-15(soaked for an hour)

Cloves 2

Green Cardamom 2

Cinnamon 1/2 inch stick

Dry Red chilly 2

Green chilly 1

Fresh ginger 1 tsp (grated)

Coriander seeds 1 tsp

Garlic 2 cloves(crushed)

 

Method

Heat butter and ghee and add the ground paste and saute until oil separates, now add finely chopped tomato and mix well and saute until tomato softens.

Now time to add our boiled vegetables salt and a glass of water, close the lid and cook on medium heat for 5mins.

Remove from flame and serve hot with rotis.

 

Suggestions

Fresh cream can be added for garnishing.

Chop the vegetables into small size and boil them,keep all the vegetables in uniform size.

Do not take cloves, cardamom more than 2 as it will dominate the taste and smell of the gravy, and you wouldnt want that.

Fried Paneer pieces can also be added to the gravy.

Babycorn and corn kernels can also be added.

Finely chopped tomato can be replaced with tomato puree, however i prefer finely chopped, both tastes good.

 

 

Onasadya ~ Onam Thali

I had prepared this simple Onasadya this year and it was in my draft folder for quite sometime, was busy posting other recipes, finally posting now. This was the first time i was preparing a Sadya and was little nervous, however all the dishes were excellent and also passed the 'My husband liked it very much' test. :)

 

Onasadya is a rich meal with variety of dishes served on a plaintain leaf. The Onasadya on a plantain leaf makes it more colourful and delicious. The most common ingredient in most of the dishes would be coconut and coconut milk, or coconut oil.

 

For my Onasadya starting from left hand corner i have prepared Green gram thoran,green peas roast, olan, semiya payasam, kerala style sambhar,rice, ghee, avial,pepper rasam, pappadam and curd.

Click on the below links to get the recipes.

Green Gram Thoran

 

Green Peas Roast ~ Kerala Style

 

Olan

 

Red Kidney Beans Raw Banana Puzukku ( this was also part of my onasadya)

 

Avial

 

Milagu Rasam

 

Semiya Payasam ( follow the same method, towards the end add saffron to get a rich festive flavour for your payasam).

 

We enjoyed our Onasadya which was simple yet tasty.

 

My simple Pookalam.

 

 

For my other thali meals click here.

 

 

 

 

 

Milagu Rasam ~ Pepper Rasam

This rasam is very famous in Tamilnadu and Kerala, it tastes awesome with steamed rice and a dollop of ghee.

 

Ingredients

Tomato 1(cut into 4 big pieces)

Water 1 litre

Tamarind pulp 1/2 cup

Hing 1/4 tsp

Garlic cloves (4 crushed)

Turmeric powder 1/4 tsp

Salt as required

 

Grind to masala powder

Peppercorns 10-12

Coriander seeds 1tsp

Cumin seeds 1 tsp

(Dry roast the above and grind to fine powder).

 

For seasoning.

Ghee 1 tsp

Mustard 1/2 tsp

 Dry Red chilly 2(broken)

Curry leaves few

Cumin seeds 1/4 tsp

 

Method

Heat ghee in a pan add mustard, cumin seeds, red chillies and curry leaves.

Mix all the above items and bring to boil.

Add the prepared masala powder and boil for 5-6 mins, serve hot with steamed rice.

 

Veg Kabab

 

Ingredients

Potato 1

Mixed vegetable 1 and 1/2 cup( I have used finely chopped cabbage, beans, carrot, sweetcorn and peas)

Ginger garlic paste 1 tsp

Cumin powder 1/2 tsp

Chaat masala 1/2 tsp

Garam masala 1/2 tsp

Besan/chickpea flour 2 tsp

Cornflour 1 tsp

Green chilly 2(finely chopped)

Coriander leaf few(finely chopped)

1 tsp

 

Method

Boil potato peel the skin mash and set aside. Boil or steam cook other vegetables, drain any excess water.

In a mixing bowl except oil add rest of the ingredients and knead.

Form like oval shaped and shalllow fry on a pan with few drops of oil, until goldeb brown continue the same with the remaining mixture.

Serve Veg kabab as a tea time snack.

 

 

Sent to  ‘Healthy Food for Healthy Kids-Kids Lunch Box Recipes'

 

 

 

Olan

Olan is usually served as a part of  Onasadya and is a side dish which is mild in taste and has a wonderful aroma of coconut milk, black eyed peas, yellow/white pumpkin, However here i tried my Olan with just black eyed peas and the taste was wonderful.

 

Ingredients

Black eyed peas 2 cup(Washed and soaked overnight)

Green chilly 2

 Thick Coconut milk 1 cup

Salt as required

Oil 1 tsp

Mustard 1/2 tsp

Curry leaves few

 

Method

Boil black eyed peas with green chilly salt and water.

Do not overboil the peas, keep it firm.

Once the black eyed peas are boiled add the coconut milk and bring to boil on medium flame for 4-5 mins, season with mustard and curry leaves.

Sooji Vada

Ingredients

Sooji/Semolina/Rava 1 cup

Curd 3-4 tsp

Crushed black pepper 2-3

Cumin seeds 1/4 tsp

Green chilly 2-3(finely chopped)

Coriander leaves and curry leaves few

Salt as required

Oil for deep frying

 

Method

Dry roast the sooji in a pan until aromatic or 3-4 mins until sooji turns slight golden brown.

Cool the sooji completely before adding curd.

Except oil add rest of the ingredients and mix well without any lumps and set aside for 5-6mins.

Form like small vadas and deep fry in medium hot oil.

No sauce or chutney is required for this vada, it tastes yummy as it is.

 

 

 

 

Cardamom Milk

My hubby loves cardamom milk very much and many times we end up buying from shop. This time i thought i will give this delicious drink a try and must say it was refreshing and tasty. My hubby loved it more than the readymade one.

 

Ingredients

Milk 2 glass

Cardamom 3-4

Sugar 3-4 tsp

Saffron strand 2

 

Method

Peel the outer skin and powder the cardamom.

Boil the milk with sugar, cardamom powder with the outer skin.

Keep stirring for 3-4 mins or until milk starts to boil.

Now add the saffron strands and gently stir.

Remove from heat, allow to cool completely, refrigerate and serve chill cardamom milk.

Enjoy your cardamom milk.

 

Suggestions

Cardamom milk can be served either hot or cold.

Chill cardamom milk can also be served with some crushed ice.

My cardamom milk tasted good with low fat milk also, however you can try with full fat/cream milk.

 

 

 

Masala Peanuts

These masala peanuts are so crunchy, slightly spicy that it makes an ideal munch on while watching television or during tea time. A perfect nibble for rainy or winter season. Do try this simple crunchy snack.

 

Ingredients

Peanuts 1 cup

Besan 1 tsp

Red chilly powder 1 tsp

Salt as required

Oil 1/2 tsp

 

Method

Roast the peanuts for 3-4 mins or until it becomes aromtic and the outer skin starts to brown slightly.

Transfer the roasted peanuts to a bowl add besan,red chilly powder and salt and mix gently with a spoon.

Heat oil and fry the peanuts for 2-3 mins, cool and serve the masala peanuts.

These masala peanuts tends to become crunchier once cool.

 

                  
                                                                    

Red Kidney Raw Banana Puzukku

A wonderful combination of  red kidney beans and raw banana, less time consuming and very tasty, thats Red Kidney Raw Banana Puzukku, straight from the land of God's Own Country.

 

Ingredients

Raw Banana 1(Skin peeled and cubed)

Red kidney beans 1 cup(Washed and soaked in water for 2 hours)

Turmeric 1/2 tsp

Garlic 3 cloves(Chopped)

Black Peppercorns 6(Crushed)

Red chilly powder 1/2 tsp

Salt as required

 

Grind to coarse paste

Fresh grated coconut 2 cup

Green chilly 2

Cumin seeds 1/4 tsp

 

For Seasoning

Oil 2 tsp

Curry leaves few

 

Method

Pressure cook raw banana, kidney beans, salt turmeric and crushed peppercorn in 2 glasses of water.

When cooked add the ground masala of fresh coconut, green chilly and cumin seeds and cook it again for 2-3 mins.

Remove and season with oil and curry leaves.

 

Sent to Sharan's Samayalarai

 

Sent toAnu's healthy kitchen

 

 

 

Green Peas Roast ~ Kerala Style

Ingredients

Frozen green peas 1 cup

Onion 1 (Finely chopped)
il 1 tsp

Cumin seeds 1/4 tsp

Dry red chilly 2(Broken

Coriander leaves few

Salt as required

 

For Masala

Fresh grated coconut 1 cup

Cumin seeds 1/2 tsp

Garlic clove 2

Fresh ginger 1 tsp (grated)

Green chilly 2

 

Method

Crush athe items listed under masala, without adding water.

Heat oil in a pan, add cumin seeds red chilly, crushed masala and saute for a minute.

Then add green peas,chopped onion and salt.

Cover with a lid and cook for 2-3 minutes on low flame.

Garnish with coriander leaves and fresh coconut.

 

Sent to Sharan's Samayalarai

 

Sent toAnu's healthy kitchen

 

 

 

 

 

Green Gram Thoran

Ingredients

Sprouted Green Gram 1 cup

Onion 1(finely chopped)

Fresh grated coconut 1 cup

Peppercorn crushed 5

Cumin seeds 1/4 tsp

Oil 1 tsp

Dry red chillies 2(broken)

Salt as required

 

Method

Heat oil in a pan add cumin seeds, crushed peppercorn, red chillies, sprouted green gram, chopped onion and salt.

Saute and cover with lid for 5-7mins.

Remove from fire add coconut and mix well.

Simple and tasty Green gram thoran is ready, can be had as it is or served as a side dish with steamed rice.

 

Sending toSharan's Samayalarai

 

Sending toAnu's healthy kitchen

 

 

 

 

Aviyal

 

Avial is a curd and coconut based gravy which goes well with steamed rice. Vegetables which are usually used are yellow and white pumpkin, carrot, beans.

To know more about this lovely dish click here and continue reading to learn how to prepare this lovely recipe.

 

Ingredients

White and yellow pumpkin 1/2 cup

Carrot 1

Beans 3-4

Salt as required

 

Grind to fine paste

Fresh grated coconut 1 cup

Green chilly 3

Cumin seeds 1/4 tsp

Curd 1 cup

 

For Seasoning

Coconut oil 1 tsp

Curry leaves few

 

 

Method

Peel and cut all vegetables in the shape of finger.

Cook above vegetables with little water and salt,once it is cooked remove from heat and then add the ground masala of coconut green chilly cumin seeds and curd and mix well.

Finally season with curry leaves and mix gently.

Your yummy avial is ready to be served with steamed rice.

 

Suggestions

Yam can also be added to the avial.

Add the ground masala once the vegetables are boiled and removed from heat, otherwise the yogurt will curdle.

If you do not like the smell of coconut oil, do not season the avial, leave it as it is, seasoning with other cooking oil will spoil the taste.

 

Sending to Sharan's Samayalarai

 

 

Sending to Anu's healthy kitchen

 

 

Stuffed Potato Tikki

Ingredients for Tikki

Potato 3(Boiled peeled and mashed)

Cornflour 2 tsp

Turmeric 1/2 tsp

Salt as per taste

Green chilly 3(finely chopped)

Oil 2 tsp

 

For stuffing

Green peas 1/2 cup(I have used frozen peas)

Ginger garlic paste 1 tsp

Cumin seeds 1/4 tsp

Lime juice 1/2 tsp

Salt as per taste

Coriander leaf

 

Method

Mix all the ingredients mentioned for tikkis in a bowl.

Heat 1 tsp oil in a pan add green peas and saute for a min add rest of the ingredients mentioned under stuffing and mix for 2mins, allow to cool.

Make tikki of potato mixture, slightly press and make like a cup and keep the peas stuffing and close carefully, shallow fry in medium hot pan and serve hot with ketchup.

 

 

Sent to Latha's‘Healthy Food for Healthy Kids-Kids Lunch Box Recipes

 

 

Black Chickpeas Tikki

Ingredients

Black chickpeas 1 cup

Chana dhal 3 tsp

Garam masala 1/2 tsp

Green chilly 1

Turmeric 1/2 tsp

Ginger garlic paste 1 tsp

Red chilly powder 1 tsp

Coriander powder 1/2 tsp

Pudina and coriander leaves few(finely chopped)

Onion 1(finely chopped)

Oats powder 2 tsp

Oil 2 tsp

Method

Soak black chickpeas overnight, drain the water and pressure cook until soft.

Soak chana dhal overnight and drain the water.

Make a coarse paste of all the ingredients except oil, make like tikkis into cylindrical or roundh shape.

Shallow fry on medium hot pan, drizzling oil, cook on both the sides until the tikki turns golden brown.

Serve hot chickpeas tikki with ketchup or any chutney of your choice.

 

Sent to Latha's ‘Healthy Food for Healthy Kids-Kids Lunch Box Recipes

 

 

 

Cabbage Dhal

A simple and delicious dhal which goes well with both rice and rotis.

Ingredients

Cabbage 1 medium(Medium chopped)

Moong dhal 1 small cup(yellow)

Green chilly 2

Turmeric 1/2 tsp

Onion 1 (finely chopped)

Tomato 1 (finely chopped)
Garlic cloves 2

Garam masala 1/2 tsp

Salt as per taste

Oil 2 tsp

Hing 1/2 tsp

Mustard 1/2 tsp

Cumin seeds 1/2 tsp

Curry leaves few

Method

Wash the moong dhal and pressure cook with cabbage,salt and turmeric ans slit green chillies.

Heat oil add mustard, cumin seeds when they splutter add hing, curry leaves.

Now add onion and garlic and fry until onion turns slight pink, finally add tomato and fry for a min.

Pour the tempered things to the cabbage dhal and mix.

Gobi Simla Mirch Sabzi

Ingredients

Cauliflower 1 small

Green capsicum 1 medium

Kasuri methi 1 tsp

Turmeric 1/2 tsp

Oil 2 tsp

Green chilly 1(finely chopped)

Cumin seeds 1/2 tsp

Onion 2 (Finely chopped)

Tomato 1(medium pieces)

Ginger garlic paste 1 tsp

Red chilly powder 1 tsp

Garam masala 1/2 tsp

Salt as per taste

Method

Chop cauliflower and capsicum into medium pieces, put the cauliflower florets in boiling water with turmeric for 5-6 mins, drain the water and set aside.

Heat a tsp oil saute capsicum and cauliflower florests until half done and keep aside.

Heat the remaining oil in the same pan add cumin seeds, when they crackle add finely chopped onion and saute for 2-3mins or until onion turns slight pink, now time to add ginger garlic paste and saute for a min or until raw smell goes.

Now add green chilly, turmeric, red chilly powder garam masala and fried cauliflower and capsicum.

Add kasuri methi and salt, mix everything well and finally add tomato close the lid and cook for 5-6 mins or until tomato is soft but not mushy.

Cauliflower and capsicum will get cooked by adding tomato, so no need of adding water.

Garnish with coriander leaves and serve hot with rotis.

Stuffed Chilly Bajji

Most of us must have tried the chilly bajji, but how about stuffed chilly bajji for a change for your tea time snack.

Ingredients

Bajji Chilly 3-4

Oil for deep frying

For stuffing

Boiled Mashed potato 2

Grated paneer 4 tsp

Ginger garlic paste 1 tsp

Coriander leaves few

Cumin seeds 1/2 tsp

Salt as per taste

For the batter

Besan 4 tsp

Rice flour 2 tsp

Soda a pinch

Red chilly powder 1 tsp

Garam masala 1/4 tsp

Salt as per taste

Method

Boil the potato with turmeric and water, cool peel the outer skin mash the potato, add rest of the ingredients mentioned for stuffing knead without any lumps set aside.

Make a dropping consistency batter with all the ingredients mentioned for batter.

Wash the bajji chilly, slit in between keeping the edges intact, and remove the seeds.

Keep the potato stuffing inside the bajji chilly, dip in besan batter and deep fry in medium hot oil until golden brown.

Repeat the same procedure with the remaining chilly and enjoy your stuffed chilly bajji with grated carrot and finely chopped onion on top.

 

Sent to Anu's Healthy Kitchen

 

Vermicelli Payasam

Ingredients

Vermicelli 1 cup

Milk 2 cups

Ghee 3-4 tsp

Cashew & Raisins 1/2 cup (Mixed)

Sugar 1 cup

Cardamom powder a pinch

Method

Add vermicelli in 1 tsp ghee until it turns golden brown and keep aside.

Bring milk to boil, when bubbles form, simmer add fried vermicelli and cook for 10-12mins.

Add sugar and mix until sugar dissolves.

Fry cashew and raisins in remaining ghee and add to the payasam with cardamom powder.

Serve yummy vermicelli payasam immediately or chill.

Suggestions

1tsp rose water can also be added after cooking the payasam, for a different version.

Mysore Masala Dosa

Ingredients for dosa batter

Raw rice - 4 cups

Urad dhal - 1 cup

Toor dhal 1/4 cup

Salt as per taste

Wash and soak the dhals and rice overnight.

Grind to smooth batter add salt mix and set aside to ferment for 5-6 hours

Red chutney to spread(This is the most important thing in masala dosa, so never skip this)
Dry red chillies 8
Onion 1(Big)
Garlic 3-4 cloves
Fry these lightly in 1/2 tsp oil and make a paste with salt and water.

Masala Palya(potata masala)

Potatoes 5-6(Boiled, peeled and mashed)
 Onions 2(thinly sliced)
Green chillies 3(slit)
Ginger - 1 tsp, finely chopped
Curry leaves - few, chopped
Coriander leaves - few, chopped
Oil 2 tsp
Mustard seeds - 1/2 tsp
 Urad dhal - 1 tsp

Salt as per taste

In a kadai, heat oil, add the tempering ingredients, ginger, green chillies & onion

Fry till onion becomes transparent.
Add potatoes, salt., both leaves & mix well.

Chutney

Coconut - 1 cup

Fried gram 1/2 cup

Onion - 1, chopped

Green chillies - 3,4( I have used dry red chilly for my chutney for a change)

Salt

To temper:

Oil - 1 tsp

Hing - ½ tsp

Curry leaves - few

In a kadai, in 1 tsp oil, fry in order, onion, red chillies.

Switch off the stove & add coconut to get lightly heated.

Grind with salt & temper

To proceed with our Mysore Masala Dosa

Heat a flat tava.

Smear with oil & water on the tava & spread a thin dosa.

Pour the oil-ghee mixture around it.

When the bottom starts turning golden, in just half of it, smear the red chutney lightly.

Wait for a minute for the chutney to get cooked

Then on the same half, keep 2 tbsp of potato masala.

Fold the other half over this & serve with chutney.

This dosa is not turned over.

Enjoy your hotel style mysore masala dosa

 

.

Masala Sambhar

Ingredients

Toor dal 1 cup

Beans and Carrot 1 cup

Onion 1(finely chopped)

Garlic 5(Finely chopped)

Tomato 1(Finely chopped)

Sambhar Powder 3 tsp

Red Chilly powder 1 tsp

Turmeric 1 tsp

Salt as per taste

Oil 2 tsp

Mustard 1/4 tsp

Cumin seeds 1/2 tsp

Hing 1/2 tsp

Curry leaves few

Fresh coconut 4 tsp

Clove powder 1 tsp

Cardamom powder 1 tsp

Garam masala 1 tsp

Coriander leaves few

Method

Wash and pressure cook toor dhal carrot and beans with turmeric until soft and not mushy.

Seasoning is the important thing in this sambhar which gives all the taste and delicious flavour.

Heat oil add mustard when it splutters add cumin seeds, curry leaves and hing and fry for a min or two.

Now add onion garlic and tomato and saute until tomato softens, add turmeric, sambhar powder, garam masala, clove powder cardamom powder, red chilly powder and salt.

Fry for 2mins add coconut and mix well. Pour the seasoning over the boiled toor dhal and vegetables.

Mix well and serve hot with rice and a dollop of ghee.

Suggestions

This delicious sambhar can be prepared with vegetables like brinjal and pumpkin also.

Sago Poha Dosa ~ Melt in the mouth Dosa

Ingredients

Rice 1 cup

Sago/Sabudana 1 cup

Poha 1/ 2 cup

Methi seeds 1 tsp

Salt as per taste

Method

Soak rice, sago poha and methi overnight in water.

Grind to fine batter adding sufficient water, add salt mix well.

Set aside to ferment for 6-7hours.

Heat a tava/pan drizzle few drops of oil, pour the batter and spread in circular motion.

Cook on both the sides until done and serve hot with any chutney of your choice.

Orange Tea

Do try this simply amazing tea someday which has a subtle flavour of orange accompanied with a beautiful aroma.

Ingredients

Dry Orange peel(outer skin) 2 tsp

Tea powder 2 tsp

Dry ginger powder 1/2 tsp

Milk as required

Cinnamon 1 inch

Cardamom Clove powder 1 tsp(Both mixed)

Sugar 2 tsp

Method

Bring water to boil adding orange peel, once it softens add rest of the ingredients except milk and sugar, simmer and leave it to boil for 4-5 mins. This way the flaovour gets mixed well.

When you see bubbles, add milk mix and boil for 2-3mins or until bubbles form.

Finally add sugar mix strain and serve hot.

Sip away your orange tea right away :) :)

Suggestions

Peel the orange skin and sun dry for 1-2 days, preserve this in an airtight container.

Use and when required.

Red Garlic Chutney

Ingredients

Garlic 10-12 peeled
Red chilly 8
Tamarind paste 1/2 tsp
Chana dhal 1 tsp
Cumin seeds 1/2 tsp
turmeric a pinch
salt to taste

sugar 1/2 tsp

oil 1 tsp

Method

soak red chillies, tamarind, garlic in little water for 15 min
in a pan heat oil fry cumin seeds and chana dhal once dhal turns slight brown  add this to soaked things.
Set aside the mixture with dal for 5mins
Now add turmeric salt and sugar and grind everything  to chutney.
This chutney can be served with idly and dosa.

Poha In Curd

Nothing less than the curd rice, taste this simple yet tasty poha in curd.

Ingredients

Poha 1 cup

Curd 1 cup

Green chilly 2 (finely chopped)

Golden Raisins 10-15

Cashew 3-4

Coriander leaves few

Salt as per taste

Oil 2 tsp

Mustard 1/2 tsp

Chana dal 1 tsp

Urad dal 1 tsp

Curry leaves few

Method

Soak the Poha in water for 5-7 min. Check to make sure that the Poha has turned a bit soft but not too soft (do not soak Poha in water more than 7 min). Drain the water from the vessel,  squeeze out all water from the Poha.
Add Curd, Green chillies, Coriander leaves and Salt to the wet Poha. Mix well with hand or spoon. If needed add additional curd to these contents.
Heat a frying pan, pour oil, add Raisins and Cashew nuts. Fry until the nuts turn golden brown. Use a spoon to transfer the Raisins and Cashews to the Curd-Poha. Leave the oil in frying pan. Add Mustard seeds once it splutters add Chana dal, Urad dal and Curry leaves and fry until Dals turn golden brown. Add this tempering to Curd-Poha. Now the Poha is ready to be served.

Serve Poha in Curd immediately.

Oats Vegetable Dosa

Ingredients

Oats powdered 1 cup

Sooji 1 cup

Onion 1 (grated)

Carrot 1 (grated)

Cabbage 1/2 cup (shredded)

Ginger 1 tsp (grated)

Salt as per taste

Pepper powder 1/2 tsp

Cumin powder 1/2 tsp

Green chilly 1

Coriander leaves few

Method

In a bowl mix oats powder, sooji and salt mix to a semi watery batter.

Add all the other ingredients and mix well.

Heat a pan pour a ladle of batter and spread in circular motion and cook on both the sides until golden brown and serve hot Oats Vegetable dosa with any chutney or pickle of your choice.

Tomato Masala Pickle

I have already prepared tomato pickle here and instant tomato pickle here. Both were delicious in its own way. Got hold of this Tomato Masala Pickle and it was truly lip smacking and an ideal side dish with idly and dosa.

Ingredients

Tomato 1 kg(Ripe)

Tamaarind paste 1 tsp

Hing 1/2 tsp

Red chilly powder 3 tsp

Turmeric 1/2 tsp

Sesame seeds 1 tsp

Mustard 2 tsp

Methi seeds 2 tsp

Oil 2 tsp

Salt as per taste

Curry leaves

Method

Wash wipe and chop tomato finely and keep aside.

Separately dry roast sesame, mustard and methi seeds for 2mins or until aromatic, cool and grind to fine powder adding red chilly powder, turmeric and hing.

Heat oil add mustard when it spluters add curry leaves and tomato and mix.

Cook on simmer until tomato thickens and becomes like a mass, now add the tamarind paste, ground powder and salt. Mix well and cook for another 4-5 mins.

Cool the pickle, and transfer to an airtight container. This pickle can be stored upto 2 months be refrigerating.

Serve your delicious tomato masala pickle with dosa, idly or with rice.