Tomato Rava Bath

Ingredients:
Rava/Sooji/Semolina - 1 cup
Onion - 1 (chopped)
Ginger (peeled)- 1 tsp. (chopped)
Green chillies (long) - 2 (each cut into 2 and slit)
Tomatoes - 2 (chopped)
Curry leaves - 1 sprig (chopped)
Coriander leaves - few (chopped)
Cashew nuts - 10 (roasted in ghee)
Salt (to taste)
Oil -  1 tbsp.
Ghee - 1 tsp.

To temper:
Mustard seeds - 1/2 tsp.
Cumin seeds - 1/2 tsp.
Bengal gram - 1/2 tsp.
Black gram (white) - 1/2 tsp.


Method:

Dry roast rava in a pan till light golden colour. Spread the roasted rava onto a plate.

Heat the oil in a pan. Add the tempering ingredients and allow the mustard seeds to crackle. When the grams become golden colour, add chopped onion, green chillies, ginger and curry leaves and sauté.

Sauté till the onion becomes translucent.

 

 



Add tomatoes, salt and sauté. Sauté till the tomatoes become mushy and release oil.

 

 

 

 

 

Pour 2 cups of water and bring it to boil. Meanwhile collect the rava in a cup from the plate. It is easier to pour the rava from a cup rather than from a plate.

 

 

 

 

When the water starts to boil, pour the rava and stir simultaneously.

 

 

 

 

Continue till the rava is finished.

 

 

 

 

Mix the rava without any lumps. Reduce the flame to low.

 

 

Continue mixing till the water is absorbed by the rava completely. At this stage add roasted cashew nuts and coriander leaves.

 

 

Mix well. The rava will start to leave the sides of the pan and form a big mass. Spread it.

Cover and cook for 2 minutes. Remove from heat.

Serve with coconut chutney and sambar.

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Vegetable Semiya Upma

It's officially winter since late November and our closets are filled with winter apparel.
 
These days, it's quite difficult to wake up early since the warmth offered by the blanket tempts us to sleep more. Most of the days, I end up preparing a one pot meal for the lunches. Today for breakfast, I prepared this healthy vegetable upma with coconut mint chutney.
 
The local vegetable markets are loaded with fresh vegetables, fruits and greens. Moreover, there are more varieties of greens available. But then, I still end up scratching my head wondering what to cook for our meals...

Ingredients:
Semiya/vermicelli - 2 cups
Onions (small) - 3 (sliced)
Ginger - 1 inch (chopped)
Mixed vegetables - 1 cup (winter carrots, green peas, capsicum, beans)
Green chillies - 2 (slit)
Turmeric powder - 1/4 tsp.
Coriander leaves (chopped) - few
Mustard seeds - 1 tsp.
Cumin seeds - 1/2 tsp.
White whole black gram - 1 tsp.
Bengal gram - 1 tsp.
Oil
Salt (to taste)
Curry leaves - 1 sprig
 
Method:
Heat the oil in a pan and roast the vermicelli till golden colour. Remove from pan and keep it on a plate.
In the same pan, pour a little oil and add mustard seeds, cumin seeds, black gram and Bengal gram.
Allow the mustard seeds to crackle and Bengal gram and black gram change into golden colour.
Now add the onions, green chillies, curry leaves and ginger.
Sauté till the onions turn translucent.
Now add the mixed vegetables and sauté for 2 minutes.
Add turmeric powder as well.
Now pour 4.25 cups of water and sprinkle salt.
Allow the water to boil in medium flame.
Now add the semiya and mix.
Cover and cook till the vermicelli is soft and the water becomes dry.
Add the coriander leaves and mix well.
Cover and keep aside.
After 4 minutes, serve hot.
 


Coconut mint chutney

Ingredients:
Coconut pieces - 1/2 cup
Mint leaves - a fistful
Green chillies (very small) - 2 to 3 (or as per taste)
Ginger - a small piece
Tamarind - a small piece
Salt (to taste)
Oil

To temper:
Mustard seeds - 1/2 tsp.
Oil
Curry leaves - few
 
Method:
Sauté the mint leaves in a little bit of oil for 3-4 minutes.
When the leaves become warm, grind them along with the coconut pieces, green chillies, ginger, tamarind and salt.
Pour very little water while grinding.
Temper them.
Serve with upma.

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Scrambled Paneer Sandwich

Ingredients:
Paneer/Cottage cheese - 250 gm
Cumin seeds - 1/2 tsp.
Oil
Onions (small-sized) - 2 (chopped)
Ginger - 1 tsp. (finely chopped)
Garlic - 1 tsp. (finely chopped)
Green chillies - 2 (deseeded and chopped)
Tomato - 1 (deseeded and chopped)
Coriander leaves - few (chopped)
Salt (to taste)

Method:
Crumble the paneer and keep aside.
Heat the oil and add cumin seeds. When the seeds sizzle, add onions, ginger, garlic, green chillies and sauté till the onions become translucent.
Add the tomato and coriander leaves and sauté for 2-3 minutes.
Add the crumbled paneer and sauté till dry. Finally sprinkle some salt.
Stuff in the required paneer between two toasted breads and enjoy!!

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Nellikai Sevai ~ Gooseberry in Rice Noodles

Ingredients:
Gooseberry/Nellikkai - 3 (big)
Instant sevai - 2.75 cups
Oil (as required)
Mustard seeds - 1 tsp.
Cumin seeds - 1 tsp.
Urad dal - 1 tsp.
Chana dal/bengal gram - 1 tsp.
Asafoetida - 2 pinches
Peanuts - 1.5 tbsp.
Cashew nuts - 2 tbsp. (broken)
Turmeric powder - a pinch
Green chillies - 4 (slit)
Whole red chilli - 1
Curry leaves - a few
Salt - as required
Ginger - a small piece (chopped)


Method:
Cook sevai/rice noodles as per instructions in the packet. Keep aside.
Grate the gooseberries and keep aside.
Heat the oil and add mustard seeds, cumin seeds, urad dal, chana dal, asafoetida, peanuts, cashewnuts, red chilli, green chillies, ginger, curry leaves, grated goose berry and turmeric powder one by one and saute.
Mix the cooked sevai and required salt and enjoy with hot chutney.

Note:

The chutney I prepared for this sevai wasn't a perfect combo. It gave a bland taste. Better to have the sevai with a hotter side dish.

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Poha and Fresh Pigeon Peas Upma

Ingredients:
Poha/beaten rice (thick) - 3 cups
Fresh pigeon peas/thuvarai - 1 cup (boiled with little salt)
Onions (small-sized) - 3 (chopped)
Ginger - 1 inch (chopped)
Oil
Mustard seeds - 1 tsp.
Cumin seeds - 1 tsp.
Urad dal - 1 tsp.
Curry leaves - few
Dry long red chillies - 3
Salt (to taste)
Asafoetida - a pinch


Ingredients:
Soak poha for a few minutes and strain.
Heat oil and add mustard seeds, cumin seeds and urad dal. When the mustard seeds crackle and urad dal becomes golden color, add broken red chillies and saute till they get shaded to a dark colour. Add onions, ginger and curry leaves and saute till the onions change colour.
Add poha and saute. Sprinkle salt and mix. Mix the pigeon peas.
Cover and cook for a few minutes.
Sprinkle asafoetida.
Serve for breakfast.

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Idli

When it comes to making idlis, there is a certain ratio to be considered. I usually use a 4:1 ratio. While I surfing on the net, I came across a site that contained a different ratio for making idlis. It was written 2:1.

Ingredients:
Parboiled Ponmani rice - 2 cups
Whole urad dal - 1 cup
Fenugreek seeds - 1/4 tsp.
Cooked Sona Masoori Rice - a handful
Salt - 1.5 tsp. (or as per taste)

Method:
Wash the rice and urad dal (each in separate bowls) 3 times. Add the fenugreek seeds to the rice. Please do soak both in drinking water.
First grind the urad dal in wet grinder (reserve the soaked water till then).
Add water little by little while grinding.
Grind the dal till it becomes a fluffy batter.
Pour the batter in a vessel.
Then grind the cooked rice and rice in the wet grinder till the rava consistency is achieved.
Remove and add it to the urad dal batter.
Then include salt and mix it well.
Ferment the batter overnight.
On the next day, the batter will be found foaming and twice the original amount.
Gently mix with a ladle and pour it in the idli moulds.
Fill the batter 3/4th the volume of idli moulds.
You can also grease the moulds with oil as desired.
Steam for 12 minutes.
Remove from heat.
After 5 minutes, serve and enjoy the idlis with your favourite side dish.

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Coconut Chutney with Bengal Gram

Ingredients:
Coconut (grated) - 3/4 cup
Bengal gram/chana dal - 2 tbsp.
Garlic - 2 big cloves
Dry red chillies - 3 (or as per taste)
Salt (as per taste)
Oil - 1 tsp.

For tempering:
Mustard seeds - 3/4 tsp.
Cumin seeds - 1/2 tsp.
Urad dal - 3/4 tsp.
Oil

Method:
Heat oil and roast the bengal gram till golden colour. Remove.
In the same pan, add chilli and garlic. Roast till the chillies become crisp.
Grind bengal gram, garlic, chillies, coconut and salt.
Add a little water and grind.
Temper with the given ingredients.
Enjoy with idlis and dosas.

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Spinach Poori/Puri

Ingredients:
Whole wheat flour/atta - 2 cups
Spinach - 1.5 cups (chopped)
Coriander leaves - 2 tbsp. (chopped)
Ginger-garlic paste - 1.5 tsp.
Roasted and powdered cumin - 1 tsp.
Ajwain (powdered) - 2 pinches
Garam masala - 1/2 tsp.
Green chillies - 2 (or as per taste)
Salt (to taste)
Oil (for deep frying)

Method:
Blanch the spinach. Grind spinach, coriander leaves and green chillies into a paste.
In a bowl, combine all ingredients except oil.
Sprinkle little water and prepare a smooth dough.
Divide the dough into equal-sized balls.
Flatten them into small discs.
Heat the oil and deep-fry them till they're done.
Serve and enjoy with raita and any other side dish.

For raita:
Beat the yogurt without any granules. Add roasted and powdered cumin, black salt and red chilli powder. Mix well and enjoy with puris.

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Erra Kaaram Dosa

When Pratibha published this recipe a week ago, I had the burning desire to try it out. The photos also made my interest grow. I tried this recipe last weekend. Everybody in my home liked it. We had this for breakfast for two days.

Dosa:
Ingredients:
Sona Masoori Rice - 4 cups
Urad dal - 1 cup
Poha - 1 cup
Moong dal, Tuvar dal, chana dal - 1 cup (each 1/3 cup)
Fenugreek/Methi seeds - 1 tsp.
Salt (to taste)

Erra kaaram chutney (red chutney):
Ingredients:
Onions - 2 (diced)
Garlic - 2 big pods
Red chilli powder - 1 tsp (I used Kashmiri) or 3-4 red chillies
Tamarind pulp - 1.5 tsp.
Salt (to taste)
Sesame oil/ghee - 1 tbsp.
Mustard seeds - 1/2 tsp.

Chutney dal powder:
Ingredients:
Pottukadalai/chutney dal - 1/3 cup
Garlic - 1 big pod
Salt (to taste)

Method:
Wash and soak dals, rice and methi seeds for 8 hours. Soak poha before 1 hour of grinding.
Grind into a smooth batter in a wet grinder.
Mix salt and ferment overnight or for 8 hours.

For erra kaaram chutney:
Grind onions, garlic, red chilli powder, tamarind pulp and salt into a smooth paste. If you don't like the raw smell of this chutney, saute all the given ingredients for chutney in oil and grind. Temper the mustard seeds and mix with chutney.

For chutney dal powder/podi:
In a dry jar add dal, garlic & salt and powder them.

For dosa:
Take a ladleful of batter and spread on a medium-hot tawa and sprinkle oil on the sides. Cook on both sides. Place the dosa on the plate and spread the red chutney all over the dosa and sprinkle chutney dal powder, ghee (optional). Serve immediately with chutney or without chutney.
Continue this process with the remaining batter.

Sent off to "Bookmarked Recipes-Every Tuesday" event.

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Barley Veg Upma/பார்லீ காய்கறி உப்புமா

Ingredients:
Barley - 1/2 cup
Onion - 1 (chopped)
Ginger - 1/2 inch (finely chopped)
Green chillies - 3 (slit)
Mustard seeds - 1/2 tsp.
Cumin seeds - 1 tsp.
Urad dal - 1 tsp.
Chana dal - 1 tsp.
Curry leaves - few
Oil
Salt (to taste)
Carrot - 1/2 (chopped)
Beans - 8 (chopped)
Potato (small) - 1 (chopped with skin)
Green peas - 1/4 cup (frozen)
Corn - 1/4 cup (frozen)
Turmeric powder - 1/4 tsp.
Coriander leaves - few

Method:
Wash and soak the barley in water for 5-6 hours.
Discard the soaked water.
In a non-stick sauce pan, add the barley and pour 2.5 cups of water (or as required) and a little salt and cook till tender (this takes 20 minutes). Keep aside.
In a pan, add oil and temper with mustard and cumin seeds, urad and chana dal.
Saute onions (till translucent), green chillies and ginger.
Saute carrots, beans, potatoes, green peas, corn and add little salt.
Pour 1-1.25 cups of water, turmeric powder and curry leaves.
Cook the veggies till tender.
Now add the cooked barley and coriander leaves and saute till all the water dries up.
Enjoy the healthy and chewy upma with any chutney.
_______________________________________________________________________________

தேவையான பொருட்கள்:

பார்லீ - 1/2 கப்
வெங்காயம் - 1 (நறுக்கியது)
இஞ்சி - 1/2 inch (நறுக்கியது)
பச்சை மிளகாய் - 3 (நறுக்கியது)
கடுகு - 1/2 தேக்கரண்டி
சீரகம் - 1 தேக்கரண்டி
உளுந்து - 1 தேக்கரண்டி
கடலை பருப்பு - 1 தேக்கரண்டி
கறிவேப்பிலை
எண்ணெய்
உப்பு (தேவையான அளவு)
காரட் - 1/2 (நறுக்கியது)
பீன்ஸ் - 8 (நறுக்கியது)
உருளைகிழங்கு (சிறிது) - 1 (தோலோடு நறுக்கியது)
பச்சை பட்டாணி - 1/4 கப்
சோளம் - 1/4 கப்
மஞ்சள் பொடி - 1/4 தேக்கரண்டி

செய்முறை:

பார்லீயை கழுவி, தண்ணீரில் 5 மணி நேரம் ஊற விடவும்.
நான் ஸ்டிக்  கடாயில்  பார்லீ 2.5 கப் தண்ணீர் அல்லது வேண்டிய அளவு தண்ணீர் ஊற்றி சிறிது உப்பு சேர்த்து வேக விடவும்.
ஒரு கடாயில் எண்ணெய் ஊற்றி கடுகு, சீரகம், உளுந்து, கடலைப் பருப்பு சேர்த்து தாளிக்கவும்.
வெங்காயம், இஞ்சி, பச்சை மிளகாய் சேர்த்து வெங்காயம் நிறம் மாறும் வரை
வதக்கவும்.
காய்கறி, உப்பு சேர்த்து வதக்கவும்.
1 முதல் 1.25 கப் வரை தண்ணீர் ஊற்றி மஞ்சள் போடி, கறிவேப்பிலை சேர்த்து  காய்களை வேக விடவும்.
காய்கள் வெந்ததும் , பார்லீ, கொத்தமல்லி  இலை சேர்த்து தண்ணீர் வற்றும் வரை கிளறவும்.

பிடித்தமான  சட்னியுடன் பரிமாறவும.

 

Sent off to "WWC-Barley for Breakfast" event hosted by Priya and started by Sanjeeta.

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Oats Pongal

Ingredients:
Oats - 2 cups
Moong dal - 1/3 cup
Ginger - 1/2 inch (chopped)
Cumin seeds - 1.5 tsp.
Peppercorns - 3/4 tsp.
Curry leaves - 1 sprig
Asafoetida - a pinch
Turmeric powder - a pinch
Ghee - 1 tsp.
Oil
Salt (to taste)

Method:
Grind the cumin seeds and peppercorns coarsely. Keep aside.
Cook the moong dal till soft and mushy.
Heat the ghee in a non-stick pan and add the oats. Saute for 3 to 4 minutes.
Pour 3 cups of water and bring it to a boil.
Add the moong dal and turmeric powder and mix.
In another small pan, add the oil, cumin, pepper powder, ginger, curry leaves and asafoetida.
When they sizzle, add them to the oats mixture. Add salt and mix.
Enjoy hot with chutney and sambar.

Sent off to "CWF-Oats" hosted by Priya (started by Kiran) and Kurinji's "Pongal Feast" event.

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Banana Oat Bran Muffins

Ingredients:
Plain flour - 120 gm
Oat bran - 94 gm
Bananas - 2 (large and mashed)
Baking soda - 1 tsp.
Baking powder - 1 tsp.
Sugar - 100 gm
Egg - 1 (lightly beaten)
Sun-maid raisins - 3.5 tbsp.
Vanilla essence - 1 tsp.
Oil - 1/4 cup

Method:
Mix oat bran, flour, baking soda, baking powder and raisins in a bowl.
In another bowl, mix egg, sugar, vanilla essence, oil and mashed bananas.
Add the wet ingredients to dry ingredients. Stir to blend.
Fill muffin cups till 90%.
Bake in a pre-heated oven at 200°C for 20 to 25 minutes.
Enjoy warm as a breakfast.

Recipe source: Happy Home Baking

Sent off to "CWF-Oats" hosted by Priya and started by Kiran.

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Oats Porridge (A Healthy Breakfast)

Boil low-fat/skimmed milk and pour it in the quick cooking oats. Cover and keep aside for 3 minutes. After 3 minutes, add milk if required. Add sugar and mix well (I didn't add any sugar). Top it with fruits or nuts as desired. I have added orange, pear, banana and apple. Start the day with a healthy breakfast. :)

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Instant Cracked Wheat & Oats Idli (T&T-Priya's Easy N Tasty Recipes)

This is a very nutritious version of idlis.

Click here for original recipe.
Ingredients:
Cracked wheat - 1 cup
Quick cooking oats - 1 cup
Sour curd - 1 cup
Carrots (small) - 2 (grated)
Ginger - 1 tsp. (grated)
Green chillies (deseeded) - 2 (chopped)
Coriander leaves - a few (chopped)
Salt (to taste)
Eno fruit salt - 1 tsp.

For tempering:
Mustard seeds - 1 tsp.
Chana dal - 1 tsp.
Split urad dal - 1 tsp.
Oil

Method:
(The original recipe goes for rolled oats but instead I used quick cooking oats)
Dry roast cracked wheat for 2-3 minutes.
Cool.
Grind them like rava.
In a mixing bowl, add the ground cracked wheat, oats and salt and mix well.
Now add carrot, ginger, green chillies, coriander leaves, sour curd and salt and mix well.
Add reqired water and mix it to form a thick idly batter.
Temper the given ingredients and add it to the batter.
Grease the idli plates and keep them ready.
Now add 1 tsp. of eno salt and mix immediately.
Pour this batter in the idli plates.
Steam cook for 10 minutes.
After 10 minutes remove from heat and let it cool for 5 minutes.
Carefully remove the idlis and serve with any desired chutney.

Sent off to "T&T-Priya's Easy N Tasty Recipes" hosted by PJ; event owned by Lakshmi.

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Ragi Puttu

Ingredients:
Ragi flour/kezhvaragu maavu - 1.5 cup
Salt - 2 pinches
Grated coconut - as per taste

Method:
1. In a bowl, add ragiflour and salt. Mix. Pour required water little by little and mix with your hands. Mix till the ragi resembles like bread crumbs.
2. I steamed ragi flour in a puttu maker. In the base (puttu kudam) of puttu maker, pour water till it fills half of the kudam. Bring it to a boil. Meanwhile fill the cylindrical vessel with ragiflour, then coconut, again ragi flour, coconut and so on......Continue this process till it reaches the brim (don't press).
3. Cover and place the cylindrical vessel in the puttu kudam. Steam for 10 minutes. After 5 minutes, remove and enjoy with chana masala or with banana or mix with sugar and cardamom powder or your choice. :)

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Rava Dosai (Version 2)

Ingredients:
Rava - 1 cup
Rice flour - 1/2 cup
Wheat flour - 1/2 cup
Ginger - 2 tsp. (finely chopped)
Onion (small) - 1 (finely chopped)
Spring onions - 3 (chopped)
Cumin seeds - 1 1/2 tsp.
Salt (to taste)
Green chillies (chopped) - 1 tsp.
Or
Crushed peppercorns - 1/4 tsp.
Curry leaves - few (chopped)
Coriander leaves - few (chopped)
Oil

Method:
1. In a bowl add rava, rice flour, wheat flour, cumin seeds and salt. Mix well and pour 3 to 3 1/2 cups of water. The batter consistency should be runny.
2. Now add the remaining ingredients except oil.
3. Heat dosa tava. In a cup take 1.5 to 2 ladleduls of batter and pour in the centre of tava. The batter will spread itself. Or pour the batter from the border into the centre. (dosa should form a lot of holes and that is the correct consistency of batter ). Ensure that you spread a thin layer.
4. Sprinkle oil on all sides of the dosa. Cook on both sides, i.e, it should be crispy and brown.
5. Continue with remaining batter. When halfway thru dilute the batter.
6. Enjoy with any chutney or murungakkai sambar.

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Instant Semolina Dhokla

Ingredients:
Semolina/Rava - 1 cup
Sour yogurt - 1 cup
Water - 1/2 cup
Carrot - 1 (grated)
Capsicum (small) - 1 (finely chopped)
Green chillies - 1 (seeded and finely chopped)
Salt (to taste)
Eno fruit salt - 1 tsp.
Lime juice - 1 1/2 tsp.
Turmeric powder - 1/4 tsp.
Oil - 1 tbsp.

Tempering:
Mustard seeds - 1 tsp.
Green chillies - 4 (slit)
Asafoetida - 2 pinches
Sesame seeds
Oil

To garnish:

Grated Coconut
Coriander leaves

Method:
Add water to the yogurt and whisk into buttermilk. In a bowl, add rava, pour buttermilk and salt and mix well. Now add carrot, capsicum pieces, turmeric powder , oil and green chilli pieces and give a mix. Keep aside for 10 to 15 minutes. Grease the vessel with oil to steam the batter. Place the steamer on a stove top and allow the water to boil. At this stage add lime juice and eno fruit salt to the batter and whisk vigorously. Pour this batter in the greased vessel and place it in the steamer. Cover and steam for 10 to 15 minutes or until the dhokla is cooked well. After 5 to 10 minutes, cut the dhokla into square or whatever shape. Garnish with coconut and coriander leaves. Do the tempering and sprinkle on the top of dhokla and serve immediately.

Sent off to "Flavours of Gujarat" event hosted by simply.food.

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Sprouted Horse Gram Dosai

Ingredients:
Idli rice - 3 cups
Raw rice - 1 cup
Sprouted horse gram - 1 cup
Fenugreek seeds - 1 tsp.
Salt (to taste)
Oil

Method:
Soak rice with fenugreek seeds for 6 to 8 hours. Grind rice, fenugreek seeds and sprouted horse gram into smooth dosa batter. Add salt and mix well. Ferment for 6 to 8 hours or overnight (If it is hot weather, add salt before preparing dosa, i.e, next day). Heat the tawa and spread a ladleful of batter and sprinkle oil. Cook on both sides. Continue with the remaining batter and serve hot with chutney or sambar.

Sent off to Priya's "Let's Sprout" event.

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Sprouted Horse Gram/Kollu Adai

Ingredients:
Raw rice - 1/2 cup
Idli rice - 1/2 cup
Sprouted horse gram/kollu - 1 cup
Onion - 1 (finely chopped)
Whole dry red chillies - 2
Ginger- 1/2 inch (finely chopped)
Curry leaves - 2 sprigs (finely chopped)
Coriander leaves - 2 tbsp. (finely chopped)
Salt (to taste)
Asafoetida powder - a pinch
Oil

Method:
Soak raw and idli rice in water for 3 hours. Grind them with sprouted horse gram and red chilli into a batter. Add onion pieces, curry leaves, coriander leaves, ginger, salt and asafoetida and mix well.

Heat the tawa and spread the batter (a ladleful). Sprinkle oil on the sides of adai. Cook thoroughly on both sides. Continue with the remaining batter. Serve hot with any chutney.

Sent off to Priya's "Let's Sprout" event.

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