Bhatura

 INGREDIENTS:

All purpose flour- 2 cups

Rava-1/4 cup

Sugar powder-1 tbsp

Baking soda- 1/2 tsp

Baking powder-1/2 tsp

Fresh curd- 1/3 cup

Oil- 2 tsp

PROCEDURE:

1. Mix all ingredients together to knead into a soft dough with water  and let it rest for atleast 30 mins or over night in room temperature

2. Make balls and roll to deep fry them in hot oil

3. Enjoy with channa/chole garnished with onions

Coconut sweet Idiyappam(rice noodles)

 INGREDIENTS:

Ready made idiyappam packet- 1

Grated coconut-1 cup

Cardamom powder- 1 tsp

Cashewnuts-1 tbsp(a handful)

Sugar- 4-5 tbsp as per taste

Ghee- 1 tbsp

PROCEDURE:

• Prepare your readymade idiyappam.
• Add the coconut, cardamom powder, sugar into the idiyappam and mix gently not breaking the idiyappam much.
• In a pan with ghee, saute the cashewnuts till golden brown and add to the idiyappam.
• Enjoy as a side for your tiffen or breakfast. 

Instant Oats Idly

We have been trying to eat healthy once in a while to catch up on the snacks and parties over the weekends and I have been trying to add quinoa, brown rice and now oats to our meals for a better nutrition. This Instant Oats Idly recipe is very healthy with vegetables, easy  and light and tasty. I can assure you that you will definitely like this. I would say that its a  healthier version of the Rava Idly.

INGREDIENTS:

Quaker brand Instant Oats- 2 cups
Rava(Cream of wheat) or Samba rava (Broken wheat)-1 cup
Yogurt or Buttermilk- 4 to 5 cups.
Grated Carrots- 2 -3 tbsp
Green chillies- 4 or 5 depending on your spice level
Ginger- Grated or cut into small pieces- 1/8 of an inch.
Cilantro-  A small handful cut finely
Mustard seeds- 1 tsp
Asafoetida or Hing- 2 puffs
Salt-To taste
Baking soda- 1/4 tsp
Cashewnuts- A handful

PROCEDURE:

1. In a pan, add the instant oats and fry them for 3-4 minutes until the raw smell is gone. Keep aside and allow to cool. Once it is cooled dowm , grind it into a fine powder.
2. Now in the same pan, add rava or broken wheat and fry for 2-3 minutes until the raw smell is gone and allow to cool.
3. Now add a little oil, add mustard seeds, asafoetida, green chillies, ginger pieces and cashew nuts and allow to cook. Turn off the stove and add the grated carrots and cilantro and mix well in the pan itself.
4. Now take these ingredients in step 3 and add to the toasted rava. Add the powdered instant oats. Add salt and baking soda. Now add buttermilk ( I prefer this since its creamy and easy). If you dont have buttermilk, then put the yogurt in a blender along with some water and blend to a creamy texture and add to the idly mixture.You can add water if the idly mixture sucks up all the liquid.
5. Allow the batter to sit for 15 to 30 mins. Pour in idly plates.
6. Serve with choice of your chutney. The picture shows tomato chutney and coconut with cilantro chutney. Enjoy.

Quinoa Idlies

Recently we have been trying to change our food habits and wanting to have a better and healthier life style and trying to avoid rice and starch once in a while to make up for all the party food and festival food. One of my friends mentioned about quinoa idlies and immediately I felt it was a great idea to get in more protein.

There is one big compromise- You will have compromise on the white color of idlies. You can camouflage this by making mini idlis and dunking in sambar. I have kept the idlies separate in the picture below so you can see the actual color.

You can try dosas with the same batter too. It tastes and feels like the Ethiopian bread- "Injera". I am not sure how it will taste with chutneys but I totally recommend going for a big bowl of sambar with this dish.

FYI- Quinoa is known as "Thinai" in Tamil and is a native to South America. 

So here is the recipe:

INGREDIENTS:

Urad dal- 3/4 cup
Organic Yellow Quinoa- 3 cups
Fennel seeds- 2/3 tsp
Salt- Per taste

PROCEDURE:

1. Soak quinoa over night after thorough washing.
2. Soak urad dal and fennel seeds for 3-4 hours.
3. Grind them separately in a mixie or blender until smooth paste
4. Mix them together and add salt.
5. Let ferment for 24 hours.
6. Make idlies or dosas and serve with hot sambar or any chutneys of your choice.

Tomato Vermicelli

INGREDIENTS:

Onions- 1 medium
Tomato- 2 medium
Cloves,bayleaf,cinnamon stick
Ginger garlic paste- 1 tbsp
Turmeric powder,danya powder,chilli powder,cumin powder,garam masala
Tomato paste or tamarind paste(if the tomatoes arent tart enough)
Mustard seeds,split urad dhal and chana dal for seasoning.
Cilantro for garnish.Mint leaves/curry leaves optional
Vermicelli- 1.5 cups

PROCEDURE:

1. Fry the semiya/sevai separately till a little brown and set aside.
2. In a pan with oil, add mustard seeds,urad dal,chana dal,curry leaves.
3. Add onions sliced and some green chillies and saute.Add ginger garlic paste.
4. Add all the spice powders and add tomato either by grinding in mixie or in a chopper.
5. Let boil till it thickens.
6. Add the semolina and fry well. Add 2-2.5 cups of boiling water to the pan and mix well.
7. Garnish with cashewnuts,cilantro.Adding ghee ofcourse brings good taste.

Tip 1: Always use only boiling water when cooking vermicelli or the vermicelli will be one big mass.
Tip 2: Always use less than 1 : 1.5-1.75 ratio because Vermicelli needs less water to cook than rava(sooji).
Tip 3: you can add tomate paste or tamarind paste if the tomatoes arent tart enough.Best when served hot right from the stove.
Tip 4: You can use the same recipe for iddiyappam. Sorry guys I dont know the english name for both. If someone knows ,please add in the comments section.

Rava pongal

INGREDIENTS:

Rava - 1 cup
Moong dal (pasi paruppu) - 1/2 cup
Water- 2.5 cups
Milk - 1/2 cup substituitional if not you can add water instead of milk.
Cashew nuts - 10
Pepper corns -1 tsp
Cumin seeds - 2 tsp
Green chillies-2 or 3 nos, sliced
Ginger - (minced)
Ghee - as needed
Oil - 1/4 cup or more if lumps are more
Curry leaves - a few

PROCEDURE:

1.Pressure cook the dal and make it watery so it is easy to cook.
2.Roast the rava in a tsp of ghee and set aside.
3.In the same pan, add the remaining ghee and oil and season with pepper corns and cumin seeds.
4.Then add the cashews, ginger, green chillies and curry leaves and fry until cashews turn golden brown.
5.Add two and half cups of the water.
6.Add salt and let the mixture boil. Then add the roasted rava and stir in medium heat until the rava is well cooked and reaches a semi solid consistency.
8.Now add the cooked dal, mix and cover in low heat for 5 mins.
9.Add some ghee on the top and mix well.
Serve hot with coconut chutney and sambar.

Kuzhi paniyaram

INGREDIENTS:

Sour idly batter

Season:

Onions-1/2 medium chopped fine
Red chillies-3
Mustard seeds-1/4 tsp
Split urad dal-1/4 tsp
Channa dal-1/8 tsp
Asafoetida
Curry leaves

PROCEDURE:

1. Make sure the idly batter is sour.
2.In a small pan,fry onions,tadka and mix this with the idly batter.
3.Pour in kuzhi paniyaram pans.
4.Serve with coconut chutney or idly podi.

Vegetable Semiya Biriyani

INGREDIENTS:

Onions-1/2 medium sliced well

Carrots,peas,bell peppers

Tomato-1 medium cut roughly

Ginger garlic paste-1/2 tbsp

True or Bambino brand Vermicilli-2 cups

Green chillies- 2 split

Cumin seeds-1/2 tsp

Turmeric Powder, Chilli powder, Coriander powder, Saunf or Fenugreek powder, Garam masala Powder

Frozen Mixed Vegetables-1/4 packet

Water-4 cups

PROCEDURE:

1.In a pan with little oil, saute the vermicelli until the raw smell is gone and keep aside.

2.Now add oil, add cumin seeds,onions, green chillies, ginger & garlic, vegetables and mix well till cooked well. Now add all the masala powders and then pour water in 1:2 ratio and bring to a boil.

3. Add the vermicelli and cook covered until done.

4.Garnish with mint leaves and cilantro leaves.

5.Serve with chutney.

Chilli Paratha

INGREDIENTS:

Frozen Plain Paratha-4
Cumin seeds- 1/2 tsp
Red Onion- 1 medium sliced
Green chillies-3 slit.
Ginger garlic paste-1 tbsp
Curry leaves-Few
Green bell pepper-1/2 cubed
Cilantro-A handful chopped well
Soy Sauce-1 tsp
Ketchup or Tomato puree -4 tbsp
Hot Chilli Sauce(Sriracha Sauce) or red chilli flakes- As desired for spice level
Lemon juice- A splash

PROCEDURE:

1. Toast the parathas and cut them into small bite size pieces using a knife(I prefer Pizza cutter for ease and uniformity)
2.In a big wok or vessel, add oil, cumin seeds, curry leaves. Once it splutters, add the onions,ginger garlic paste, bell peppers, green chillies and saute well.
3. Add a splash of soy sauce, add ketchup, sriracha sauce and mix well till it comes to a boil.
4. Add the cut paratha pieces and mix well with cilantro, lemon juice.
5. Serve hot with Raitha.

You can add more cut garlic for extra taste.

Soft Yummy Rava Idlies

INGREDIENTS:
Rava-2 cups
Baking Soda-1/4 tsp
Buttermilk-1-2 cups

Tadka:
Mustard seeds-1/4 tsp
Urad dal-1/4 tsp
Chana Dal-1/8 tsp
Green Chillies-2 chopped finely
Cashew Nuts-1/2 tsp
Ginger-A small bit
Salt-1/2 tsp

Garnish:
Carrot-4 baby ones,grated
Cilantro-Chopped
Peas-optional

PROCEDURE:

1.In a little bit of oil,season mustard seeds,urad dal, chana dal, cashewnuts, green chillies and ginger.
2.Now add rava and saute till raw smell is gone and switch off stove. Allow this mixture to cool.
3.Add Baking soda, salt& buttermilk to this mixture until it reaches the consistency of idly batter.
4.Grease idly plates with a little oil, put a little bit of carrot,peas and cilantro. Now pour batter over this and cook until done.
5.Serve with any kind of coconut chutney. Rava idlies are good at room temperature too.

Makes about 20 or more idlies in total depending on the idly plate size.

Adai

INGREDIENTS:

Grind to paste:
Toor dal-1/2 cup
Channa dal-1/2 cup
Urad dal- a little less than 1/2 cup
Rice- 1 cup
Red chillies-6-8
Fennel Seeds-1 tbsp
Green chillies- 1 or 2 depending on size and spice

Season:
Onion-1 small or 1/2 medium-chopped
Mustard seeds-1/4 tsp
Asafoetida-few puffs
Curry leaves-chopped

Garnish:
Mint leaves,Cilantro-chopped fine

PROCEDURE:

1. Soak all the grinding ingredients for about 2 hrs and grind fine.
2.After grinding to a paste,season and mix well and garnish with fresh cilantro and mint leaves .
3.Once the dosa pan is hot,pour and cook on both sides.
4.Serve with sugar,pickle,idly podi or coconut chutney.You can also add a dollop of butter for extra taste.

Optional:
1.You can add equal proportion of moong dal if you prefer your adai to be smoothe. I dont use it though.

Rava Dosai

INGREDIENTS:

Rava-1 cup

Maida/Wheat-1/4 cup

Rice Flour-1/2 cup

Onions-1/2 of a medium,Chopped

Green chillies-2 chopped

Ginger-1/4 inch-chopped

Pepper-1/2 tsp

Cumin seeds-1/2 tsp

Asafoetida-few puffs

Salt-As per taste

Curry leaves-Optional

Buttermillk or Yogurt-1 cup.

PROCEDURE:

 

1. Mix Rava, maida/wheat and rice flour with salt and buttermilk/yogurt and some water until its really watery enough to pour into a thin dosa.

2.In a separate pan, saute onions, green chillies,ginger with cumin seeds,pepper corns, asafoetida and curry leaves and mix with the batter.

3.Pour in dosa pan and serve hot with chutney or Sambar.

Thayir Semiya or Yogurt/Curd Vermicelli

Ingredients:

Vermicelli-1 cup

Curd/Yogurt- However thick or thin of consistency you want.

Mustard seeds-1/4 tsp

Green chillies-2 small, sliced

Ginger-small bit, minced finely

Curry leaves-few

Asafoetida-Few puffs

Fruits-Grapes optional

Cilantro-For garnish

Procedure:

1.Dry roast vermicelli until raw smell is gone. Now boil it in water and drain.

2. In a dry pan,add oil, mustard seeds, green chillies, ginger, asafoetida,curry leaves and allow to splatter. Now add the vermicelli and mix well.

3. Allow to cool and add curd/yogurt and garnish with cilantro and fruits.

4.Serve with pickle.

Aapam

INGREDIENTS:

Ponni rice-1 cup
Long grain rice-1 cup
Fennel seeds-1/2 tbsp
Urad dal-2 tbsp
Coconut-3 tbsp
Salt to taste

PROCEDURE:

1. Soak the above ingredients except coconut in water for 4-5 hours.
2. Grind till smoothe.
3. Pour in aapam pan and cook till done.
4. Serve hot with sweetened coconut milk(coconut milk, cardamom powder and sweet) or coconut chutney.

Pesarattu Recipe

Although I knew pesarattu was really healthy, I never knew it was this easy to make. In Andhra, pesarattu with rava upma is really famous. Its quite filling, so I simply tried the pesarattu with coconut chutney last night and it was really yum. Vig is not a huge fan of Adai but seemed to love pesarattu last night and gobbled them up.

INGREDIENTS:

Green gram(Green Moong dal)- 2 cups

Raw rice or Rice flour- 2 tbsp

Ginger-1/8 of an inch

Green Chillies- 5 nos

Salt

PROCEDURE:

1. Soak the green gram with the raw rice for 6 hours or better for a whole night. You can also soak them enough to let them sprout.
2. In a mixie or blender, add the green moong dal, ginger, green chillies,soaked rice or rice flour, salt to taste and grind to a smoothe paste bringing to a consistency of dosa batter.
3. Pour on tava and serve hot with rava upma or any chutney/pickle.Enjoy!