Friday, September 14, 2012

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.

Wednesday, September 12, 2012

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.
 
 

Tuesday, September 11, 2012

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

Sunday, September 9, 2012

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.
 
 
 
 
 

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.

Wednesday, September 5, 2012

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.
 


                  
                                                                    

Saturday, September 1, 2012

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.
 
 
 
 
 

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.
 
 
 
 
 
 
 

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.
 
 
 
 
 
 

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.
 
 
 
 
 

Thursday, August 23, 2012

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.
 
 
 
 

Thursday, August 9, 2012

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.
 
 
 
 

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.



Wednesday, August 8, 2012

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.

Tuesday, August 7, 2012

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.

Saturday, August 4, 2012

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

 
.

Wednesday, August 1, 2012

Masala Sambhar


Ingredients
Toor dal 1 cup
Beans and Carrot 1 cup
Onion 1(finely chopped)
Garlic 5(Finely chopped)
Tomato 1(Finely chopped)
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.

Sunday, July 29, 2012

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.

Monday, July 23, 2012

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.




Friday, July 20, 2012

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.

Wednesday, July 18, 2012

Lasuni Bhendi

Ingredients
Lady's finger 10-12
Garlic pods 7-8
Oil 2 tsp
Mustard 1/2 tsp
Chana dal and urad dal 1/2 tsp each
Salt as per taste

Method
Heat oil add mustard once it splutters add the dhals when they change colour to slight brown add garlic and lady's finger and saute until lady's finger is done.
Before serving add salt and mix well.

Herbal Green Tea

Do try this amazing healthy green tea sometime.

Ingredients
Green tea bag 1
Cinnamon 1 tsp
Lime juice 1 tsp
Honey 1 tsp

Method
Boil water add powdered cinnamon and let it boil for 2 mins.
Transfer the water to a cup, add the tea bag, lime juice and honey and mix well.
Dip the tea bag 4-5 times and remove and enjoy your herbal green tea.

Tuesday, July 17, 2012

Orange Sooji Halwa

This is a yummy halwa and a totally different taste than the usual sooji halwa, It is the orange which does all the magic, go ahead and try this tasty halwa.

Ingredients
Fresh Orange Juice 1 cup
Orange Slices 1/2 cup
Sooji 1 cup
Almonds and raisins few(Finely chopped)
Ghee 1 tsp
Sugar 3 tsp
Cardamom powder 1/2 tsp

Method
Dry roast the sooji until aromatic and color changes to slight brown. Keep aside.
Squeeze out the juice from orange, transfer to a bowl add a glass of water and allow to boil.
When the orange water starts to boil add ghee, sugar almond, raisins and orange slices and stir until sugar melts, finally add the roasted sooji and mix well without any lumps.
Transfer to a ghee applied bowl and serve either hot or cold.

Paneer Potato Bonda

Ingredients
For Bonda Stuffing
Raisins 10-12
Potato 1 cup (Boiled, peeled and mashed)
Paneer 1 cup (Cut into medium size)
Red chilly powder 1 tsp
Pepper powder 1/2 tsp
Cumin powder 1/2 tsp
Garam masala 1/2 tsp
Coriander leaves few
Lime juice 1 tsp
Salt as per taste
Oil for deep frying

For the Batter
Besan 2 tsp
Rice flour 2 tsp
Red chilly powder 1 tsp
Ginger garlic paste 1 tsp
Salt as per taste

Method
Heat 2 tsp oil add raisins, boiled peeled and mashed potato, all the powders salt and mix well, now add the paneer and mix everything, take off from flame and add lime juice and coriander leaves mix and allow to cool, make small balls and set aside. This is the stuffing for the bonda.
Prepare a running batter of all the ingredients given for the batter. Dip the prepared potato paneer stuffing in the batter and deep fry in medium hot oil until golden brown and serve hot.
Enjoy Paneer potato bonda as a tea time snack

Suggestions
You can add more paneer if required.
Cashew can also be added, while preparing the stuffing.
 
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