Pesarattu/ Cherupayar dosa /Moong dosa

Hope you all are doing good. It has been a while  since I disapperaed isn’t it ? More than 2 months to be precise. My past two months have been really the best two months ever. I was holidaying in  Dubai and India for almost 6 weeks. It was an amazing one this year, catching up with friends and family, fun outings, Onam festival, get togethers … Infact after this years holiday we haven’t  recovered yet. The longer you go probably longer it takes to get back to routine, but gradually things are getting back to normal.

Coming to todays recipe, Its Pesarattu, it was something new to me until  I got to taste it from my friend  next door who is from Andhra. This recipe is from her and we all love this protein packed dosa at home. I pair it up coconut chutney and onion chutney and it works as a  treat for  us usually  on  weekends.

 Ingredients

Whole green Moong/ cherupayar – 1 cup

Rice – ½ cup

Ginger -  2 inch piece

Green chillies – 2-3

For topping

Onion – 1

Coriander leaves – finely chopped few

Oil

Method

Soak Moong and rice overnight.

Grind it with green chillies and ginger to a smooth batter.

Batter shouldn’t be too loose.

In a griddle or pan pour the batter and spread it as thinly as possible.

Sprinkle some finely chopped onions and coriander leaves on top.

Cook for a minute or so and flip it over and cook the other side.

Serve hot with peanut chutney, onion chutney or coconut chutney.

Idiyappam/ Nool puttu

Eating cooked breakfast even 3 days a week  was a luxury for us here, but these days since  my parents are here we  get to eat cooked breakfast 7 days a week, and we r totally enjoying all that luxury. Like everytime this time also my mum prepared everything possible for us to bring here which included all homemade spice powders, rice flour, Puttu flour etc etc.. And to make a good idiyappam/ nool puttu you  need a good quality rice flour and what can be better than the rice flour my mum milled for me from rice mill with home grown rice. Oh yes it is  a 5 star rice flour as it involves all the  effort my mum takes in growing our own rice in  paddy fields ,so do I need to say about the outcome ?? It was melt in mouth and super soft idiyappams, the best idiyappams ever.

Every year after our vacation we will be eating such nice stuffs for a while and when it finishes we switch to the readymade flours and I should say that transition is a nightmare, I can't even compare how the taste vary, but soon our taste buds adjust to the readymade flour and we start to enjoy that as well but still I got to say the nothing can beat that homemade taste :) So if you want to make a your own rice flour and have a good rice mill nearby go ahead and soak some rice, drain it and send it to the mill to make the finest powder and roast it well and a first quality flour is ready for u. I dont reccomend using mixie for making  rice flour at home as they dont do a good job and the taste wont be good as the one milled in rice mill, but if you dont have other option go ahead and make  it in mixie or buy readymade flour and make some idiyappam and enjoy !

Ingredients (serves 3)

Rice flour - 11/2 cups

Boiling water -2 1/4 cup or as required 

Oil - 1 tbs

Salt

Method

• Roast the rice flour for few minutes.
• Boil the water and add salt and oil.
• Add roasted rice flour to the boiling water and mix well with a wooden spoon.

• Mix until you get a smooth dough like the picture below.

• Fill the idiyappam maker with smooth dough and rotate the handle and fill the idiyappam on to each holes of idly maker filled with a  little grated coconut.

• Steam the idiyppams for 7-8 minutes.
• Enjoy with some egg curry (recipe will follow soon )

Kuzhi paniyaram

My fight with idly batter go a long way back, the weather here is so horrible for the batter to ferment and after trying all the tricks ( keeping it a preheated oven, keeping it a whole day etc ) still my batter didn't ferment and I knew that it had got nothing to do with batter or ratio as I used  to get soft idly's with the same ratio in India, but surprisingly that ratio didn't work for me here, but one of my  blogger friend Shibi who blogs at Flavz corner  suggested trying her ratio which works well for her. With much hope and expectation  I tried it first time and as usual my batter didn't ferment, I was very disappointed as I wanted to  eat  idly  badly, but when I got back to her  she encouraged me again so I decided to give it a go one more time. Finally for a change instead of fermenting the batter in night I did it the morning and kept in a preheated oven thorough out the day on and off  for almost 12 hours and voila I got a beautifully fermented batter by evening .I was jumping with joy that day, so next day it was weekend and usually we sleep a bit longer on weekends  but the thought of having idly's woke me up on time and got to my business  and guess what ??  I got the softest fluffiest idly ever ! So now I know what was wrong with my batter, I should blame my oven which cools down so quickly after preheating and turning it off, so my batter was  not getting the warmth for fermentation. Thanks a lot to Shibi and  I am going to stick to her  recipe for my idly's from now on. 

After my unniappam attempt during  Vishu I almost packed my paniyaram pan  but when Nisha posted her Kuzhi paniyaram I was so tempted to try it and  the  succesful idly's gave  the all confidence so I decided to go ahead and make this with the remaining batter. We all loved it and it disappeared form my kitchen soon. So if you like a change from usual idly- dosa why not try this ? This is a perfect snack to much on with a cup of tea but you can also have it for breakfast like we did ,but we had to eat a whole lot of it for filling our tummy :)

Recipe source for idly batter - Shibi (Flavz corner )

Recipe source for kuzhipaniyaram - Look who is cooking too

Ingredients 

For idly batter

Rice - 2 cups

Urad dal - 1 1/4 cup

Fenugreek - 1 tbs

Salt

For kuzhi paniyarams

Idly batter - 3 cups

Shallot - 1/2 cup ( sliced )

Carrot - 1 (grated )

Minced ginger - 1 tbs

Green chillies - 1-2(chopped )

Curry leaves - 2 sprigs( finely chopped)

Grated coconut - 3 tbs

Mustard seeds - 1 tsp

Urad dal - 1tbs

Asafoetida - pinch

Finely Chopped coriander leaves  -2 tbs

Oil

Method 

• Soak all the ingredients for idly batter for 6-8 hours and grind them into a smooth batter of medium consistany. Usually salt is added  after the batter is fermented but if you are living in a cold country add salt in the beginning as  it helps in fermentation. Keep the batter in a warm place or preheated oven  till it ferments which takes about 8- 12 hours.
• Take 3 cups of fermented batter and keep aside.
• In a pan add oil and sputter mustard seeds, followed by urad dal till its golden.
• Add sliced shallots, minced ginger and saute till soft.
• Add grated carrot, green chillies, curry leaves and cook for few minutes.
• Finally add grated coconut, asafoetida, stir for 1 minute and turn off the flame.
• Add chopped corainder leaves and  cooked mix to the batter and add salt as required.
• Meanwhile place the paniyaram pan onto to stove and add a little bit of oil to each hole.
• Pour a tsp or 1 tbs of batter (depending on how big ur holes are ) to the pan and cook it and when it starts to slighlt brown on the edges flip them over and cook for sometime.
• Serve it with some coconut chutney or tomoto chutney or  sambar !

Uzhunnu Vada / Medhu vada/ urad dal vada

Whenever we go to South Indian restaurants here, vada always finds a way to our table. But sometimes they disappoint us when its not hot and crunchy as we want, but neverthless we enjoy it the way they serve with their 2 delicious chutneys and sambar , I am drooling just thinking about it. Lately I have been on a deep frying mode. Even S who is not a fan of deep fried things loves this so I wanted to make this badly before that deep frying phase dies out. Lil A calls this Vada Crispy doughnut and he too loves it and even if he bites to a chilly he never complains about it.He usually dont eat even the mildest curry but if its something he likes he will drink water and makes ZZZZZZZZZZZZ sound and still eat it :) 

 I made these Vadas for a tea get together at my home and all Vadas disappered in a few minutes, my considerate friends were repeatedly asking me to save few for S before they finish it, so yea expect that 2 ones which I saved for S, all were gone and one of my friend who joined later didn't even know that we finished Vadas even before she came as there was no trails left :)

Ingredients ( makes 12 vadas)

Urad dal /uzhunnu parippu  - 1 1/2 cup

Shallots - finely chopped ( 1/2 cup)
Green chillies - 1-2
Ginger (finely chopped ) - 1 tsp
Curry leaves - 2 sprigs(torn into pieces )
Peppercorns crushed - 1 tsp (optional )
Water - Few tbs
Salt
Oil for deep frying
Water in bowl ( for making the palm wet )

Method

• Soak urad dal in water for 1-2 hours.
• Grind them adding a very little water to a thick batter.

• 

  
  
• Add chopped shalots, green chillies, curry leaves, peppercorns  and salt.
• Meanwhile heat oil in a kadai or saucepan on medium high heat and when the oil is hot ,wet your palm with little water and scoop a little batter with the other hand onto the wet palm  and make a hole in the middle of the batter with your finger and slowly slide it  into the hot oil and deep fry them until golden brown.
• Serve it with coconut chutney, tomato chutney or sambar .

Mysore Masala Dosha

Till now I havent met anyone who doesnt love masala dosha. A crispy masala dosha paired with some coconut chutney and sambar is something I never get bored of ,be it at home or at restaurant.

I got this recipe for a restaurat style masala dosha from my cousin sister and I have been hooked onto this ever since.If u follow the recipe and tips as it is ,I cant see any reason for this to go wrong...Mysore masasla dosha is nothing but  usual masala dosha with a  tomato chutney spread on it so its like a cherry on top of cake ! But I am warning u if are going to take pictures of mysore masala dosha like I did, the tomato chutney will make the dosha a bit soggy,so if you are looking for a crispy dosha eat as soon as u make it :)

Ingredients
Rice - 1 cup
Urad dal - 1/4 cup
Chana dal- 1/8 cup
Toor dal - 1/8 cup
Fenugreek seeds - 1 tbs
Rice flakes/poha/avil - handful
Salt
Ghee

Method

1.Soak rice,urad dal,chana dal,toor dal  and fenugreek seeds for 6-7 hrs .

2.Add rice flakes to the soaked ingredients and let it soak for 10 - 15 minutes. 

3.Grind the soaked ingredients  adding enough water .

4.Allow it to ferment overnight( I kept it an preheated oven beacuse of  cold weather here ).

5.Add salt to the batter and mix well.

6 Heat a non stick pan ,rub some oil/ghee on the pan and pour one laddle of batter and spread it with the laddle as thin as possible.Cook it covered for 1-2 minutes.When the bottom of the dosha is brown and crisp take the lid off  , spread some ghee , tomato chutney,potato bhaji and roll it.Serve hot with Sambar and coconut chutney.

Ingredients for potato bhaji

Potato - 3

Carrot - 2

Onion -1 big

Ginger minced - 1 1/2 tsp

Turmeric powder - 1/4 tsp

Curry leaves

Green chillies - 1-2

Urad dal - 1 tsp

Mustard seeds - 1/2 tsp

Method

1.In a sucepan add oil and sputter mustard seeds, add urad dal and let it become brown.

2.Add chopped onions and suate until soft.

3.Add ginger and saute for 1 more minute.

 4.Add chopped  potatoes, carrot, greenchillies,curry leaves

2.Add salt,turmeric powder,enough water and cook until potatoes are done,mash it slightly.

Ingredients of tomato chutney

Tomato - 3 no
shallots - 3-4 nos
Onion-1 medium
redchilly powder(1/2 tsp)
curry leaves ( few)

Garlic clove - 1-2
Salt to taste

Method

1.Take oil in a pan and saute onions and shallots for few minutes.

2.Add Tomatoes, curry leaves, red chilly powder,garlic  and saute for 2 minutes. Let it cool for some time. Add salt and grind. Donot add any water.

Notes

Usually in retuarants they cook masala dosha uncovered but  at home I found that , doshas  cooked covered tasted better and was cripsy too .

Godhambu puttu / Wheat puttu ...finest godhambu puttu ever !

 

 

I have posted the godhambu puttu recipe long time ago and I was sticking to that recipe until  my mum in law showed me a new technique to make the finest puttu ever with the help of mixie /blender ! I was always a fan of rice puttu and always preferred that one over godhambu  puttu but this finest puttu has changed me and now anytime I prefer this one over rice puttu..its soft, yummy and very filling !

Posting this recipe  has been a challenge for me till today for many reasons, either it will be too late for clicking it as breakfast is always in a hurry or there wont be any light if my breakfast is ready on time but today being a weekend we all woke up late and luckily sun is coming out reasonably early so I had enough time to click it  !

 

 

Ingredients (serves 3 )

 

Wheat flour - 2 1/4 cup

Boling water - 1 cup

Salt

Grated coconut - 1/4 cup

 

Method

 

1.Boil water by  adding salt .

2.Add the wheat flour to the boiling water and stir until its mixed properly.Let it cool down.

3.In a mixie/blender add the flour and give it a pulse until its becomes fine , if you find its a bit sticky add little flour and pulse again.

4.In a puttu maker add a thin layer of grated coconut on the bottom add the flour and repeat the layers with grated coconut and flour.I usually make 3 layers.

 

 

5.Steam it  for 3-5 minutes.

 

This is the puttu maker I use , I steam it over my pressure cooker !

 

 

Instant oats Idly !

 

I blame the winter for my laziness for not making Rice idlies  since the last few months..To get a descent idly I have to keep the batter in the preheated oven overnight and still the result wont be that awesome so I took a break from idly and I am waiting for the weather to get better before I try making them again. But sometimes  I get a craving to have idly ad thats when this instant oats idly is a blessing ...It was Rava idly before but after I learnt that Rava has nothing good in it I switched  to oats idly and and u get a healthier version of instant idly without compromising on taste !

 

While I was shooting this picture it was already 9 in the morning and lil A who was up early  was hungry by the time and was waiting for his breakfast impatiently , selfish me  took the plate to dining table and warned him that its too hot and went to take the camera ignoring my hungry son, but after I clicked one picture I couldnt make him wait anymore  and  had to satisfy with just one picture :)

Ingredients

Oats (coarsely powdered )- 1 1/4 cup

Rava/Semolina  - 1/4 cup

Yogurt - 1 1/2 cup

Water - 3/4 cup - 1 cup

Carrot - 2 medium (grated )

Green chillies -2

curry leaves - few

Urad dal- 1 tsp

Mustard seeds - 1/2 tsp

Asafoetida - pinch

Baking powder - 1/4 tsp

Salt

Method

1.In a pan add some oil and sputter mustard seeds,followed by urad dal .

2.Add grated carrot and saute for 1-2 minutes,add chopped green chillies ,curry leaves,asafoetida .

3.Add  Oats ,rava and roast for 1-2 minutes.Switch of the flame.

4.Add yogurt,water,salt,baking powder and mix well.

5.Grease an idly maker with little oil and pour the batter into it and steam for 10-15 minutes.

Serve hot with some coconut chutney !

Uthappam

 

After our vacation in India  this time, we kind of got used to a  habit of eating an elaborate breakfast daily.Since my mum in law  also came with us this time, we  continued  doing that here too . After spending nearly 40 days here  she went back to India  last  weekend. I am finding it a bit depressing especially the loneliness after a busy 2-3 months :( Now we are back to our cereals in the morining and finding it a bit boring ! Uthappam was a one breakfast menu we had when she was here, I like it a lot and love to have it with a little coconut chutney.

Here goes the recipe..

 Ingredients

For Dosha batter

Raw rice/idly rice - 1 1/4 cup
Urad dal - 1/2 cup
Cooked rice - fistful
Fenigreek  seeds- 1 tbs


For toppings

Onion - 1 finely chopped
Tomato - 1 finely chopped
Green chillies - 2
Carrot - 1 (grated)
Coriander leaves - finely chopped

Method

1.Soak and grind all the ingridients for dosha batter and ferment it overnight .
2.Add salt to the batter.
3.Heat a nonstick pan and pour and ladle of batter and spread it .Immediately sprinkle th veggies on top and cook it covered for 2-3 minutes.

Serve with coconut chutney !

Notes
1.If you are in cold country its better to place the batter in a preheated oven at 50- 60 degree centigrade,I  repeat heating it 2-3 times .
2.Its always  better not to flip the uthappam,you will not get a good looking uthappam .

Cheera puttu/Spinach Puttu

My lil boy who is very fussy about eating fruits/veg and even drinking water had a severe constipation problem few months before and since then we have been very conscious about his diet making sure that he eats atleast one fruit a day and atleast some veggies and drinks atleast a minimum of 3 1/2 cup of fluids a day which is still very less :(

Spinach was a life saver for us when he had that problem, so even during our holidays we always used to go to a restaurant and order something with spinach ! Since then spinach has been a regular in our home,I make it almost everyday or alternate day,and always try to find new ways to include spinach in his diet,like spinach on toast, spinach roti ,spinach pasta,spinach dal,spinach dosa, spinach idly,spinach kozhukatta etc etc list goes on.Spinach puttu is one among the list.I think I havent posted any of the recipes I mentioned above before expect that easy toast !

so here goes the easy recipe of spinach puttu.

Ingredients

Puttu podi/Rice flour - 1 1/2 cup

Spinach - 1 bunch

Dessicated coconut/freshly grated coconut - 1/4 cup

Salt

water - if required

Method

1. In a pan wilt the spinach for 1 minute and blend it to a puree.

2.Measure the puttupodi in a bowl and add salt and spinach puree and mix.Break any lumps formed and make the flour moist ,so that it will hold the shape when it is steamed.

3.In a puttu maker add a little of grated coconut to form a thin layer and then add the moist flour till 1/4 th and add another thin layer of coconut and continue till you reach the top.

4.Steam it for 4-5 minutes.

Serve with Cherupayar or kadala curry !

Aloo Paratha

Hope you all had a good weekend, here this weekend it was Summer fair in lil A's nursery for some fundraising. I really liked the whole idea of the fair,each class in the school has a stall and all the money raised goes towards the Schools fund. Nursery were asked to put a stall with kids toys/book and clothes which were donated by the parents and unlike back home, here buying used things is very common,so its a kind of recycling the toys,books and clothes ! The best part is I found one of his favourite toy from Disney cars movie in the stall and since I was volunteering in the stall before anyone could buy, I bought it for lil A and the smile on his face when he got it was priceless,it has been 3 days and till now he hasnt kept it anywhere...one pound well spent !!

Coming to todays recipe its Aloo paratha...I have been making this since ages,but never thought about blogging it till now..but since laziness has crawled on to me these days ,nothing much exciting is cooking in my kitchen,hopefully I will be back in action soon , till then please bare with for uploading simple recipes :)

Ingredients

Potatoes -2
Onion - 1/2
Ginger -garlic paste - 1/2 tsp
Cumin seeds - 1 tsp
Chaat masala - 2 tsp
Garam masala - 1 /2 tsp
Kashmiri redchilly powder - 1/4 tsp
Wheat flour - 1 1/2 - 2 cup
Coriander leaves
Boiling water -3/4 cup
salt
oil

Method

1. Boil poatoes ,peel the skin and grate.
2. In a saucepan add little oil and saute the finely chopped onions for 1 minute and add all the masalas ,cumin seeds and ginger garlic paste ,add a splash of water and cook for 1 minute till raw smell goes.
3.Make chapathy dough by taking 3/4 th cup of salted boiling water ,add little oil in it and add the wheat flour little by little and mix it with a wooden spoon ,when the dough cools down a bit use hands and knead it well to get a smooth dough.Cover the dough with a cloth or wrap in cling film and let the dough rest for 20 minutes.
4.Mean while mix poatoes , cooked masala and coriander leaves and make balls and keep it aside.
5.Divide the dough into balls and roll it out a little bit and place the potato balls inside and seal it .
6.Roll it out with a rolling pin carefully .
7.In a nonstick pan add little oil and cook the paratha flipping the sides by spraying/rubbing oil on each side.

Wheat Dosa/ Godhambu dosha

Yet another chilly week passed by and this time we got a little bit of snow again and we all enjoyed it and the best part was that snow melted away quickly without becoming slush or ice !!

To continue with the last week happenings,I grew one more year old last week and I had a great day. S who never surprise me gave me a surprise gift that morning later that afternoon I had a great lunch with my friends in a Italian resaturant and in the evening S came home early and cooked a special dinner which was absolutely yummy !! The lunch I had with my friends was in an Italian restaurant and it was simply the best Italian food I had in a long time.

I took a pic of my lunch to show S and make him drool which you can find below :)

Also you can find the Snow in our Flat's garden, I was too lazy to go down and take a picture , so I clicked this one from my window :)

I think thats enough of blabbering for now,coming to today's recipe ,its wheat dosa which was a regular in my home and even in my hubby's home and you can fix this dosa without pre planning , soaking, grinding etc.This dosa goes well with Kerala egg roast which I realised that I have never uploaded here,so my next post will be Kerala Egg roast :)

Here goes the dosha recipe.

Ingredients

Wheat Flour (Atta) - 2 1/2 cup

Water - 3 1/4 - 3 1/2 cup

Salt

Oil for greasing the pan

Preparation

1,In a mixing bowl mix wheat flour, water and salt . Break all the lumps with fingers.

(the batter shouldnt be too thick or too thin)

2.Heat a nonstick pan on medium heat and grease it with little oil.Pour one ladle of batter and spread it to circle.Cook it uncovered.

3.Flip the side over and cook for few seconds.

Sending this to Kerala Kitchen at Roshan's cucina

Also to Just for Fun at Good food.

Toast with spinach and fried egg(Quick and healthy breakfast option for kids)

Last few days has been so eventful and hectic for me and my lil one. My lil one started Nursery in a Primary School and since he got the afternoon session we have been finding it so hard to find a routine. Giving lunch at 11.30 a.m was the biggest challenge for me,we both are getting slowly adjusted to the new routine. He used to take nice 2 hour nap before , so now when he comes from School I have to engage him without switching on TV or anything and make him eat his dinner by 6.30 and then off he goes to bed by 7.30 !! So everything is time bound now, thats the reason I havent been updating my blog or visiting others for the past 2 weeks..

On his first day I guess I was more nervous than him,he was so excited and when I dropped him, to my surprise he went happily without any problem ,but after the initial excitement he realised that I m not there and then he became upset, so the following 2-3 days he was crying when I drop him and I too was a bit touched by his tears . He is now nearly settled there and has made few friends .

Coming to todays recipe. I came across this recipe in a supermarket's magazine. This will hardly take any time and its a great way give some greens for breakfast .

Ingredients
Egg - 1
whole meal bread - 1 slice
Butter/Spread- 1 tbs
Spinach - 100 gm
Salt and Pepper

Preparation
Fry the egg and season it with some salt and pepper.
In a pan add spread/butter and when it is melted add spinach and cook for 1-2 minutes or until spinach is wilted. Season it with salt and pepper if u like.
Toast the bread.
Place the spinach on toasted bread and pop the fried egg on the top ot it.

Pav Bhaji

One thing that I loved the most during our stay in Pune was the food ! We used to eat out every friday night and sometimes on saturdays too ! Gone are those beautiful days when we used to fly in bike enjoying the night life:( There is one more thing that I loved most,street food ! pani puri ,bel puri,pav baji etc Mhmm it was soo delicious.
We lived in a flat which was full so lively and energetic. During diwali,holi etc the celebrations was so colourful with lots of fun,games,dancing,food etc we even had a stall for all street foods during festival time,I just had to go down for my favourite chaats !!

Ingredients
Potato - 1 large
Cauliflower florets - 3/4 cup
Carrot - 1
Green peas - 1/2 cup
Beans - 5-6 nos
Tomato - 2 small
Onion -1 medium
Green pepper - 1/2
Ginger garlic paste - 1 tbs
Redchilly powder - 1/2tsp
Turmeric powder - 1/4 tsp
Salt
Pav baji masala - 3 tsp
Coriander leaves

Pav buns/burger buns
Butter



Preparation
Boil the potato and mash it.
In saucepan pour some oil and add chopped onions,saute till its soft,add ginger garlic paste fry for 1 minute, add tomoatoes,spice powders and cook for 1-2 minutes, finally add all the vegetables,pour some water and cook.When the vegetables are nearly done add mashed poatatoes and chopped pepper and cook .Mash the vegetables and turn off the stove.Garnsih with coriander leaves.
In a pan add some butter and fry the pav/burger buns till its toasted.
Serve the pav buns with pav baji masala !!

Note - I didnt fry the buns with butter, to be healthy I just toasted the buns in toaster :)

Poori

Ingredients

Wheat flour - 3 cups
Warm Water
Salt
Oil - 1tbs
Oil - for deep frying

Preparation
Knead the atta by adding water,salt and oil and keep it aside for 30 minutes.Roll smalls balls and using rolling pin roll out the balls into small circles.In a sauceapan heat some oil and when the oil is hot ,deep fry the puris one by one.Serve hot with bhajis, kadala curry or any curry of your choice.

Vermicilli upmav

Ingredients
Vermicilli - 1 1/2 cup
Water - 3 cup
Chopped vegetables - 3/4 cup(carrot,beans,green pepper(capsicum),green peas etc)
Onion - 1
Ginger - 1 tbs(finely chopped)
Green chillies - 3-4
Oil
salt
Turmeric powder - 1/8 tsp

Preparation

• In a saucepan take some oil and saute the vermicilli for couple of minutes until it is light brown in colour.Keep it aside.
• In another saucepan add some oil and sputter mustard seeds.
• Add chopped onions and saute well.Add chopped ginger, green chillies,chopped vegetables,salt and turmeric powder and cook till the vegetables are done.
• Add the water and when it starts to boil add the roasted vermicilli and cook for about 10 minutes or until vermicilli is cooked.

Wheat rava upmav

Usually on weekdays I hardly make Indian breakfast but this upmav is a an easy and healthy one that I fix even on weekdays.

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Ingredients

Wheat rava - 1 1/2 cup

Water - 4 cup

Finely chopped vegetables (carrots,beans etc)- 1/4 cup

Green peas - 1/4 cup

Onion -1

Tomato -1

Green chillies -3

Pepper powder - 1/4 tsp
Tumeric powder - 1/3
Grated coconut(dessicated coconut)- 3 tbs
Curry leaves
Corainder leaves
Ginger chopped -1 tbs
Garlic Crushed- 1 tsp
Salt

Preparation

In a saucepan add some oil and sputter mustard seeds. Add chopped onions and saute well. Add finely chopped vegetables , green peas ,tomatoes, ginger, garlic , green chillies ,curry leaves,salt, tumeric powder, pepper powder , salt and cook the vegetables . When the vegetables are almost cooked add grated coconut and give it a good mix.Finally add rava , water and cook well. Add freshly chopped coriander leaves and turn off the flame.

Idly,ulli sambar(onion sambar) and award

Ingredients (Idly)

Rice - 1 cup
Urad dhal - 1/2 cup
Fenugreek - 1 tsp
Cooked rice - 3 tbs

Preparation

Saok rice,urad dhal and fenugreek for 6-7 hrs and grind it into a smooth batter adding cooked rice.Leave it overnight(maybe 2 overnights) for fermentation.
Add salt to the batter and pour the batter into a greased idly maker and steam it for 5-7 minutes.

Onion Sambar

Ingredients

Shallots/onions - 20 /2 small
Toor dhal - 1/4 cup
Tomato - 1
Red chilly powder - 1 tbs
Turmeric powder - 1/4 tsp
Sambar powder - 3 tbs
Hing - pinch
Garlic cloves -2 -3
Curry leaves

Preparation

Pressure cook the dhal with onions and tomatoes for 2 -3 whistle. Add redchilly powder,turmeric powder,salt,sambar powder to the cooked dhal and boil it for few minutes.

Tempering

In a pan take some oil and add sputter mustard seeds. Add chopped garlic cloves and saute till it becomes light brown. Add hing powder and curry leaves. Add this to the gravy.



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Kadala curry ( Black channa curry)

Ingredients

Kadala(Black channa) - 3/4 cup
Onion -1
Green chillies -2
Turmeric powder -1/4 tsp
Red chilly powder - 1tsp
Pepper powder -1/2 tsp
Garam masala - 1tbs
Coriander powder - 2 tbs
Chicken masala powder - 1 tbs
Ginger chopped -1tbs
Grated coconut - 1/2 cup
cumin seeds - 1/2 tsp
Curry leaves
Red chillies -2
Mustard seeds - 1tsp
Oil
salt

Preparation

Soak kadala overnight.

Grind the grated coconut in a mixie by adding little turmeric powder and cumin seeds into a smooth paste.

In a pressure cooker,cook kadala by adding water along with chopped onions, ginger and green chillies to 3 whistle.Add ground coconut,salt and all the spice powders and cook for few minutes.

Tempering

In a pan add some oil sputter mustard seeds ,then add red chillies and curry leaves.Add this to the gravy.

Masala dosha

Ingredients (for dosha)

Rice - 1 cup
Urad dal - 1/4cup
Chana dal- 1/4 cup
Fenugreek seeds - 1 tbs
Rice flakes/poha/avil - handful
salt
oil/ghee

Preparation

Soak rice,urad dal,chana dal and fenugreek seeds for 6-7 hrs . Add rice flakes to the soaked ingredients and let it soak for 10 - 15 minutes. Add cooked rice to soaked ingredients and grind by adding enough water . Allow it to ferment overnight( I kept it 2 overnights because of the cold weather here).Add salt to the batter and mix well.
Heat a non stick pan /griddle, rub some oil/ghee on the pan and pour one laddle of batter and spread it with bottom of the laddle as thin as possible.Cook it covered for 1-2 minutes.When the bottom of the dosha is brown and crisp its ready!!

Rava idly

Ingredients

Rava - 1 cup
Yogurt - 1 cup
Water - 1/2 cup(as required)
carrot -1 (very finely chopped)
Urad dal- 1tsp
Green chillies -2
Curry leaves - few
Asafoetida -pinch
Baking soda -1/4 tsp
Salt

Preparation

In a pan take some oil and sputter mustard seeds,add urad dal and stir until it becomes light brown.Add finely chopped carrot, green chillies and curry leaves and stir for few seconds.Add rava and asafoetida and stir until rava gets roasted.Allow it cool down.
Add yogurt and water to the rava mixture and mix well.Finally add salt and baking soda to the batter.Pour the batter into a greased idly maker and steam it for 15 seconds.