Dosa
or Rice Pancake as some people calls it a South Indian specialities
which are extremely popular and liked by all. Though we can make
Uthappam with the left over Idli/Dosa batter, this is the special recipe
for making soft Uthappam. Ingredients: Raw Rice – 2 cup Boiled Rice – 2 cup White Urad Dal -1/2 cup Tuar Dal -1/4 cup Methi -1 tsp Salt -4 tsp Oil – As required Method: 1. Except salt soak all the ingredients for 3 hrs. Then grind to a consistency and add salt.
2.
Then grind to make a very fine paste of the mixture in a food processor
by adding the necessary water to make the batter. Once ready keep aside
the batter in a warm dark place for 8 hours so that it ferments well.
Once done stir the batter well adding more water and salt if necessary.
3. For someone who is not experienced in making dosas it is better to use a non stick pan.
Uthappam with Chutneys
4. Once heated spread some oil and pour some batter on it and spread it to a thick circle.
5. Sprinkle oil on both the side of the Uthappam.
6. Once the dosa leaves the pan easily flip the dosa using the spatula.
7. Serve hot with Sambar or Chutney.
Uthappam Varieties: Using
the same Uthappam batter, we can make so many varieties with small
variations in it. As said above spread the batter in the tava and add
vegetables as per your choice as toppings. Below is the list that I gave a try.
This is a simple and easy recipe which every South Indian worth his/her salt would make and for the most simplest of reasons - leftover idlis!
The logic being there would be hot piping idlis for breakfast as a
regular feature and then there's bound to be leftovers. This upma is
almost always the first thing that comes to mind when there are leftover
idlis. Well, not so in my house as I already mentioned here, but nevertheless I make these for myself when the husband has had enough of his idli fries (which is rare, if truth be told!).
This is one of those dishes which doesn't really deserve a post all for itself, but keeping with the nature of this blog, I thought I might as well. You can add as many vegetables to this or as little. Treat it like a pilaf or treat it like a stir fry.
Anything and everything goes (almost). Mine is a very basic version.
You can call it a lazy (wo)man's version cos that's precisely when I
make these. Frozen vegetables are a blessing and can be used to their
full potential in this. Get the idea and go get creative in the kitchen.
Its as accommodating as that. Its great for breakfast, light lunch or a light dinner.
Prep Time: Under 15 min
Cook Time: Under 15 min
Serves: 2 people
Ingredients
About 8 medium leftover Idlis (See how to make South Indian Idlis)
1 tsp Idli Chutney Powder, or as per taste (optional)
1 tsp Mustard Seeds
1 tsp Urad Dal (split, skinned Black gram)
1/4 tsp Turmeric powder
1 medium Onion, chopped
1/2 cup boiled peas (or frozen peas)
4-5 Curry leaves
pinch Asafoetida
3-4 Cashews
Salt to taste
Few sprigs Cilantro to garnish
Method
1.Crumble the idli pieces.
2.Add the chutney powder
to the idli crumble. At times I tend to add some 1 tsp Ghee and the
powder to help the powder stick well to the Idlis. Its not really
necessary to add it separately but I personally find that adding it
first, gives them more flavor. You can skip this step if you do not want
it to be spicy, esp. when feeding little kids.
3.Mix them well until combined.
4.In a skillet, add 1 tsp
Ghee/oil. When hot, add the mustard seeds. When it starts popping, add
the Urad dal, cashew pieces and curry leaves.
5.Next add in the onion
and cook until soft. If you are using frozen peas (like I did), add the
peas along with the onions. Helps to thaw and cook along with the
onions. If boiled, you can add it towards the end.
6.When the onion and peas are cooked, add salt, turmeric and asafoetida. Cook for 2-3 minutes.
7.Add the crumbled idlis to the onion-peas mixture.
8.Mix until combined,
reduce the heat and cook for another few minutes (about 5-6min) with a
closed lid so that the idli can absorb the flavors.
While talking to MIL last week, I was telling her how grand daughter is not fond
of Idlis. The 2 year old will eat dosas but somehow has not developed
fondness for Idlis. Now if you are anything like our family who take
their Idlis seriously this statement can be quite a shocker. If the
extended family back home hears this, then I am pretty sure everyone
will offer suggestions to bring the ‘rebel’ back onto the Idli track. ?
Until she can come with her own theories for dislike, my theory is
that since she does not like chutney, the idli by itself is bland and
hence it does not appease his taste buds. I presented this thought to
MIL and she suggested trying Masala Idlys. Now I was all ears while she
eagerly handed over the recipe.
Seasoning with onions, grated carrot is prepared, added to the idly
batter and then steamed the regular way. The Idlis cook up the usual way
and have a wonderful flavor. There is no need to make additional
chutney. I loved the idea and prepared them the first opportunity I had.
The 2 year old ate one or two, but depending on his interest and
enthusiasm I am sure she has not become an Idli convert yet. She loves Chicken Kurma,so I made it as side dish. I have already posted my Chicken kurma recipe. My Hus
however loved and enjoyed the taste. Sigh!
Ingredients:
1 measure Idli batter
Curry leaves
Chopped Onions (optional)
Carrot grated
Curry leaves
grated Ginger
Cut Green chillies (optional)
Handful of coriander leaves
Mustard seeds
Salt, oil
Method:
Heat oil in a small pan, add mustard seeds and when they splutter
add curry leaves, onions and mix well. Add the grated carrot, ginger,
green chillies and chopped coriander leaves and mix until they slightly
cook and the leaves wilt. There is no need to over.
Add this and salt to the prepared Idli batter. Mix well and check for seasonings.
masala paniyaram are spiced dumplings made from left
over idli batter. paniyarams can be made plain, spiced or sweet. they
are crisp from out and soft from within. they are vegan and gluten free
as well. i have already posted the recipe of sweet paniyaram.
my first introduction to paniyarams were when a friend would get these in her tiffin box sprinkled with idli podi (dry idli chutney powder). one bite and i was hooked.
they were so much like idlis and unlike idlis for me. soft like idlis from within but crisp from out. thats what i like about paniyarams. paniyarams are a south indian tiffin or breakfast snack… and they are healthy like most south indian food – idli, poha dosa, masala dosa, uttapam, upma.
these are made in a special utensil or cookware called paniyaram chatti which have moulds in it. in the market one gets both non stick as well metal versions.
you will see in the pics below, the paniyaram chatti i use
at home. i have a traditional one and i got it from an antique shop in
goa. its very heavy and the batter does not stick at all in this one. i
have made paniyarams many times in this traditional chatti.
you will see in the pics below, the paniyaram chatti
i use at home. i have a traditional one and i got it from an antique
shop in goa. its very heavy and the batter does not stick at all in this
one. i have made paniyarams many times in this traditional chatti.
masala paniyaram is very easy to make, if you leftover idli batter
at home. i just add the onions, spices etc in the batter and make the
paniyarams with the left over idli batter. also there are versions where
the spices are tempered and then added to the idli batter.
from the leftover batter i had, i made these masala paniyaram as well as sweet paniyarams. given a choice, i liked the sweet paniyarams more than the masala ones.
masala paniyaram - crisp & soft spiced dumplings made from leftover idli batter
Author: dassana
Recipe type: breakfast
Cuisine: south indian
Serves: 2-3
Masala Paniyaram with Channa Kurma
Ingredients (american measuring cup used, 1 cup = 250 ml)
2 cups idli batter
1 medium size onion, finely chopped or minced
1 or 2 green chilies, finely chopped
½ inch ginger, finely chopped or grated
a pinch of asafoetida/hing (optional)
½ tsp crushed black pepper (optional)
¼ tsp red chili powder/lal mirch powder
2 tbsp chopped curry leaves
½ cup grated coconut
salt if required
Instructions
mix all the ingredients in the idli batter.
add salt if the idli batter does not have salt previously added to it. stir well.
heat the paniyaram chatti. add a few drops of oil.
pour spoonful of the batter ¾ of the paniyaram mould.
allow the batter to cook for 2-3 minutes on a low or medium flame.
turn each paniyaram with the help of a wooden skewer or spoon.
now allow the other side to get cooked and crisp.
turn once or twice for uniform cooking.
remove and keep in a casserole so that they stay warm.
these masala paniyaram are also good as tiffin box snack or picnic snack.
serve masala paniyaram with coconut chutney or sambar.you can serve masala paniyaram hot or warm with idli podi or coconut chutney. i served these with a channa kurma(White Chickpeas kurma).
CHICKPEAS / CHANNA KURMA RECIPE
In Indian cooking, chickpeas is often used to make chole or
chickpeas potato curry and pulao. But it does get boring to make these
same curries every time. One of my favorite side dish to roti,dosa,paniyaram that I get
never bored is kurma/korma. I often make mixed vegetable kurma or kurma
with just one or two vegetables. Chickpeas is one of my favorite
legumes, so I thought why not try a kurma with chickpeas. This kurma has
turned out our family favorite now.
Chickpeas are a good source of protein and iron. Due to high fiber
content and low GI, chickpeas are excellent for weight loss diets. Also
regular intake of chickpeas can lower cholesterol. This kurma goes well
with chapathi, poori, dosa and mildly spiced pulao. You can also serve
this kurma with rice and pappad. always serve this kurma with chapathi
and fresh kachumber salad.
Serves 3
White chickpeas cooked in aromatic coconut masala with onion and tomato
Ingredients:
¾ cup white chickpeas
1 large onion, chopped
1 tsp ginger-garlic paste
CHANNA KURMA RECIPE
2-3 green chillies, finely chopped
1 large tomato, chopped
1 tbsp oil
Salt to taste
3-4 sprigs coriander leaves, finely chopped
For the masala:
1/3 cup grated coconut
1 tbsp roasted gram / pottu kadalai
2 tsp coriander seeds
1 tsp cumin seeds / jeera
1 tsp fennel seeds / sombu
2-3 cashews
½ tsp turmeric powder
½ inch cinnamon
2 cloves
1 cardamom
Method:
1. Wash and soak chickpeas overnight. Drain the water and add fresh
water enough to immerse the chickpeas and pressure cook until soft.
2. Grind the ingredients for the masala to a smooth paste adding little water.
3. In a pan heat oil and add onions. Fry till the onions become soft.
Add ginger-garlic paste, green chillies and fry for 2-3 minutes.
3. Add the tomatoes and fry till it turns soft and mushy.
4. Add the ground paste, salt and saute the masala for 3-4 minutes. Then
add 1½ cup water and bring to boil. Let it boil for 2-3 minutes.
5. Add the cooked chickpeas and gently combine. Reduce the heat to low.
Close and simmer for 5-6 minutes. Stir in the coriander leaves and
remove from heat.
Masala Bread Omelette is another kid's friendly recipe.
Normally many kids don't like plain bread. If you serve with cream they
will eat cream and leave the bread, similarly if you serve
with omelette they eat omelette and leave the bread. So here's another
way of making bread omelette which many kids definitely love.
Ingredients
Eggs : 2 Bread Slices : 4 Onion : 1 (Finely chopped) Green Chilly : 1 (Finely chopped)
Cilantro : Finely Chopped Salt : As per taste Oil : 1 tsp
Method
Beat the eggs in a bowl, add chopped onions, green chilly, salt and mix well Heat a tawa or pan, spread 1 tsp oil on it Now pour the beaten egg mixture on the tawa/pan in round shape Let the omelette roast for 2 minutes on slow flame Take 4 bread slices and paste them on the omelette and roast for 1 more minute Now turn the omelette other side and roast for 2 minutes Yummy bread omelette is ready to serve Divide the omelette into two halves (two bread slices on each half) and fold
So this weekend I decided to try out the curiously named Spaghetti
alla Puttanesca. If you trawl the internet for this dish, you’ll find
it variously described as whore-style pasta or slut’s spaghetti. Now, puttana
literally translated from the Italian does mean a tart, but I cannot
figure out why this dish is named so!
The sauce for this pasta dish is a
fiery red tomato sauce – the heat comes from red chilli flakes and capers. I
used only chilli flakes since I didn’t have any capers on hand.
.
You’ll need:
300g Spaghetti (I use Barilla)
500g Tomatoes, grated
3-4 cloves of Garlic, chopped
8-10 pitted black Olives, chopped
5g red Chilli flakes (adjust as
per your taste)
Salt and Pepper
Olive Oil
Parsley to garnish (optional)
How to:
Put the water on boil for the pasta and add some salt. You don’t need to add any olive oil – that’s a myth.
Add the garlic and fry lightly.
Add the grated tomatoes
and cook them down. Also add the red chilli flakes, salt and pepper.
Add only half of the salt that you would normally use since the
anchovies are quite salty.
Once the sauce is almost cooked, add the olives and stir them in. Turn off the heat and let the sauce sit for a bit.
Meanwhile, the water
for the pasta should have started boiling. Add the spaghetti and cook as
per packet instructions. Reserve ½ a cup of the starchy water and drain
the spaghetti. Add a bit of olive oil and toss.
Mix the spaghetti and the sauce, adding just enough of the reserved water to the sauce to help it coat the spaghetti well.
Roti, Beans Stir-fry with Coconut and Spices and Onion Tomato Masala
Beans Stir-fry with Coconut and Spices
Preparation time:10 minutes Cook time : 20 minutes Yield: 4 serving Ingredients
3 1/2 cup Ammarakai/ Guar beans (chopped finely ) 1 1/2 Onion ( chopped finely) 1/2 Coconut 1/2 teaspoon Red chili powder 1 teaspoon Cumin Powder 1 1/4 teaspoon Salt 3/4 teaspoon Mustard seeds 1 tablespoon Urad dal/ split black gram 2 no Red chilies 1/4 teaspoon turmeric powder 1 tablespoon Coconut oil 1/2 cup water 2 sprig curry leaves. How I made
Wash and clean the guar beans cut the head and tail and the cut
them into fine pieces and set aside, chop the onion and set aside.
Heat coconut oil in a pan and add mustard seeds, urad dal and
halved red chilies, when mustard seeds starts splutter add chopped
onion, guar beans
To this add turmeric powder, salt and water and close the lid
cook for until entire water is evaporates and beans gets cooked.
Then add coconut, cumin powder and red chili powder and mix once and cook for another 3 minutes.
Remove from the heat and enjoy with rice and gravy.
Basic Onion Tomato Masala
Chutney is an
excellent accompaniment to Indian meals, plowman's lunches, sandwiches
and any other savory dish you like to add a bit of sweetness and spice
to. This tomato and onion chutney is not one for keeping––it's to be
made for a meal to be eaten the same day, fresh and spicy.
Ingredients
3 large tomatoes
2 onions
3-4 green chillies
few coriander (cilantro) leaves
3 sprigs of curry leaves
1/2 tsp mustard seeds
1/2 cumin seeds
1 tbsp oil
1/2 garlic paste
1-1/2 tsp red chili powder
1 tsp garam masala
1/2 turmeric powder
1/2 tsp sugar
A pinch hing (asafoetida)
1/2 tsp groundnut powder (new crop peanut powder) (optional)
Salt to taste
Steps
1Cut the tomatoes, onions, and green chillies into small pieces.
2Heat the oil in the pan. Fry the mustard and cumin seeds for a minute.
3Add the hing, curry leaves, green chili and onions. Deep fry until...
4... The onions turn brownish.
5Add the garlic paste continue frying.
6Add the chopped tomatoes and cook until the tomatoes get gravy.
7Add the red chili powder, turmeric, garam masala, sugar, salt and...
Poori with Noolkol Patani Kurma(Turnip and Peas Coconut Gravy)
Noolkol Patani Kurma(Turnip and Peas Coconut Gravy)
Something about that
vegetable did not seem appealing to me. Its funny how you have a blind
eye towards things you don’t like. I remember that it was used quite a lot in my
grandma’s kitchen.She used to add it to sambar, thoran and even mutton
kuzhambu. Much like how we use potatoes. Goes without saying, I was not
very fond of the vegetable since childhood.
But, my recent visit to India changed my impression of the vegetable.
My mom had prepared this as a side dish for rice as a dry masala. She
had added a little bit of potato to it, and I loved the dish. She also
told me how it was very good for health and helps regulate blood sugar
levels. Now, 10-15 years back, I would have closed my eyes and thought
it the absolute truth. I double checked that over the internet. No offense Mom, its just a
habit these days. And, it is true: Kohlarbi is an excellent source of
Vitamin C. It is good for the skeletal, digestive and lymphatic systems.
It has the ability to regulate blood sugar levels, and so is used both
for diabetes and for hypoglycemia.We already know how ot make poori. We will check out with kurma
Idiyappam', or string hoppers is a traditional Tamil, Kerala, and
Sri Lankan food consisting of rice flour pressed into noodle form and
then steamed, also known as Noolputtu in Kodava language.Thanks to gokila lakshmi, one of my good friend from school days. Its her recipe.
Idiyapam with Kadala Curry(String Hoppers with Peanut Curry) by Gokila
Preparation Time: 15min
Cooking Time: 12 min
Serves:2
Shelf life:1day
Serving Suggestion: My Friend has made Kadala Curry. .It goes with any NV curry too
Rava Kichadi happens to be one of my favorite breakfast or an evening tiffin
to be enjoyed with dollops of ghee.As I have grown up used to this recipe, I dislike it when people pass off a humble rava upma
with vegetables as rava khichdi. The difference between a rava khichdi
and the upma is of course the addition of vegetables plus the the
khichdi does not have dals added to the tempering unlike the upma and
also it has other whole spices unlike the upma.I made Peanut Chutney for this from good friend and well wisher Sridurga G
Preparation Time: 15min Cooking Time: 15min Serves: 2 Shelf life:1day Serving Suggestion:Peanut Chutney by Sridurga G . I have mentioned the procedure below.
Poori with aaloo palya is one of my favorite
breakfast item. In South Indian restaurants it is one of the very common
thing served as breakfast.
If you do not want to have poori with palya, if you are a
non-vegetarian you can alternatively you can have it with paaya (I will
write paaya recipe some time soon) or if you are a vegetarian you can
try with my chana masala that i have posted as well.
I double checked that over the internet. No offense Mom, its just a
habit these days. And, it is true: Kohlarbi is an excellent source of
Vitamin C. It is good for the skeletal, digestive and lymphatic systems.
It has the ability to regulate blood sugar levels, and so is used both
for diabetes and for hypoglycemia.We already know how ot make poori. We will check out with kurma 
