Tandoori Aloo

A big Hi to everyone!!! . BusyAtIndianKitchen is back after a short break. It was a bit difficult for me to find time to post recipes with a busy toddler running around , though I had around 50 recipes ready.  Since his holidays are coming to an end, we are trying to bounce back to regular routine. Hope you too had a great and memorable vacation!! To start with, today's recipe is one of the best starters which is none other than Tandoori Aloo. The exciting kids friendly recipe follows..

Recipe For : 2

Preparation Time : 30 to 45 minutes + Marination Time + Parboiling Time

Ingredients:

Potato                          - 2 (Big Size)

Curd                            - 1/4 cup (Yogurt)

Ginger-Garlic paste     - 2 tbsp

Chili Powder               - 3 tsp 

Cumin Powder            - 2 tsp (Seeraga Thool)

Coriander Powder        - 2 tsp (Malli Thool)

Turmeric Powder         - a pinch

Garam Masala Powder - 2 tsp

Pepper Powder             - 1 tsp

Kasuri Methi                - 2 tsp  (Dried Fenugreek Leaves)

Oil                                 - 1 tbsp

Lemon Juice                  - 1 tsp

Salt                                - As required

Procedure:

• First step is to parboil potatoes i.e it should only be partially cooked. I used to cook potatoes for 3  continuous whistles.  To cool it off,  don't immerse boiled potatoes in cold water. It prevents potatoes from getting crispier when they are grilled. So let potatoes cool on its own and then cut it into big chunks.
• You can either grill them using skewers or directly using a greased tray. If you are using wooden skewers, soak them in water for 30 minutes to prevent it from catching fire when exposed to grill. 
• Mix all the ingredients along with chopped potato chunks and set it aside for 30 to 60 minutes. More the marination time, tastier is the potato. Adjust the spice according to your taste.
• After enough marination, arrange potato chunks in skewers or place them in a greased tray.
• Preheat the oven to 220 degree Celsius.
• Bake potatoes for 30 to 45 minutes or until its done. Keep on checking in between to prevent it from getting burnt.
• Serve it with curd mixed with Green Chutney.

Khaman Dhokla

Today's recipe is authentic and tasty Khaman Dhokla recipe. You can prepare it in 30 minutes.  Just mix all the ingredients and steam it. The recipe follows..

Recipe For : 2

Preparation Time : 30 minutes

Ingredients:

Besan Flour           - 1.5 cups (Kadalai Maavu)
Chopped Ginger    - 2 tsp
Green Chili            - 2
Lemon                   - 1
Baking Soda          - 3/4 tsp
Asafoetida             - a pinch
Turmeric Powder  - 1/4 tsp
Salt                        - As required

For Tampering Dhoklas:

Mustard Seeds    - 1/4 tsp
Green Chili         - 2
Lemon                 - 1/2
Coriander Leaves- few
Curry Leaves       - few
Sugar                    - a pinch
Salt                       - As required
Water                   - 1/4 cup
Oil                        - 2 tsp

Procedure:

• Grind Ginger and Green chilies together. Extract juice from lemon. Take a bowl. Add besan flour, ginger-chili paste, baking soda, salt, asafoetida, lemon juice and turmeric powder to it. Mix everything well.
• Add water and start preparing the batter. The batter should be of idli batter consistency.Add water accordingly. You can also use Eno fruit salt instead of Baking soda. If using eno, use 1 tsp of it. Once the batter is ready, it should be steamed immediately.
• Take a deep pan. I used cake pan for this. Place Banana leaf in the pan and add batter to it. steam it for about 20 minutes. You can also use Baking Paper instead or you can grease the pan very well with Oil. You can check whether the Dhokla is cooked  by inserting a tooth pick in the Dhokla. Steam Dhoklas in high flame for first 5 minutes and then steam it in medium flame for remaining time.
• Take another bowl. Add water,lemon juice, salt,sugar , coriander leaves and curry leaves to it. Saute Mustard seeds and Green chili in oil and add it to the bowl .Now tampering for our Dhokla is ready.
• After Dhokla is cooked, cut into shape you wish. Add the seasoning water over Dhokla. I used to have Dhoklas with Garlic Chutney.
• Enjoy Dhoklas hot!!!

Tandoori Cauliflower

Who will say no to tastier and crispier cauliflower?? This recipe is healthier too since its grilled. 

If you want to try this recipe without oven, place marinated cauliflower florets in a non stick pan , drizzle little oil and cook it in medium flame. After its cooked on one side, slowly turn it to the other side and cook it. You can have this tandoori cauliflower even as appetizer. It also tastes good with Parupu Sadham and Sambar Sadham.

Recipe For : 1

Preparation Time : 30 minutes + Marination time

Ingredients:

Cauliflower florets                      - 1 cup
Curd                                             -  3 tbsp
Ginger Garlic Paste                   - 2 tsp
Chili Powder                                - 2 tsp
Cumin Powder                             - 1 tsp
Coriander Powder                       - 2 tsp
Turmeric Powder                         - a pinch
Garam Masala Powder               - 1 tsp
Pepper Powder                            - 1/2 tsp
Chat Masala                                  - 1 tsp
kasthuri Methi                                - 1 tbsp
Oil                                                    - 1 tbsp
lemon juice                                     - 1 tsp
Salt                                                  - As required

Procedure:

1. Make sure cauliflower florets are cut into medium size pieces. Place cauliflower florets in boiling water for 10 minutes. After ten minutes drain excess water and take cauliflower in a bowl. Add all the ingredients and keep the cauliflower marinated at-least for an hour.
2. Preheat the oven to 220 degree Celsius.
3.  Grill marinated cauliflower in preheated oven for 30 minutes. 
4. Keep on checking in- between. 
5. Serve it with Curd mixed with Green Chutney after cauliflower is cooked and turned crispier. Enjoy your Tandoori cauliflower!!

Thakkali Rava Uppuma (Tomato Rava Uppuma)

Looking for an alternative for rava uppuma?? This Tomato rava uppuma will help you. Tanginess of tomato enhances uppuma taste. The recipe follows..

Recipe For :2

Preparation Time : 15 minutes

Ingredients:

Rava                        - 1 cup

Big Onion               - 1 

Tomato                   - 1

Chopped Ginger   - 2 tsp

Green Chili             - 1

Curry Leaves          - few

Mustard Seeds       - 1/4 tsp

Urad Dal                  - 1/4 tsp

Channa Dal             - 1/4 tsp

Cashew Nuts           - 4-6 (optional)

Salt                           - As required

Turmeric Powder    - a pinch

Oil                              - 1 tbsp

Procedure:

• Dry roast rava till it leaves nice aroma. Take it out in a plate. Chop Big Onion and tomato finely. Slit Green chili. Make sure Ginger is finely chopped.
• Heat oil in a pan. Add mustard seeds , Urad dal and channa dal. If you wish you can also add Cashew nuts. 
• After they splutter add chopped onion, Ginger , Green chili and curry leaves to it.
• When the onions turn translucent, add chopped tomatoes. After both onions and tomatoes are cooked well add 2.5 cups of water to it.
• Add also salt and Turmeric powder.
• When the water boils, add roasted rava in small instances. Keep on stirring in between to avoid the lumps.
• Cook for 3- 5 minutes till rava has absorbed all its water. Serve it hot... Tastes good with Coconut Chutney.. You can also add vegetables like carrot, peas to make the recipe much more healthier.

Thinai Arisi - Agathikeerai Kuzhi Paniyaram (Foxtail Millet - August tree leaves Kuzhi Paniyaram)

Today's recipe is an innovative kuzhi paniyaram prepared with Thinai arisi (foxtail millet) and Agathikeerai (August tree leaves).

Thinai arisi is one of the best millets for diabetics since it slowly releases sugar into blood stream. It is rich in phytic acid which reduces cholesterol level and it is also rich in phytate which reduces cancer risks. To add the goodness i have added agathi keerai to it which is rich in calcium and Iron and hence its essential for bone strength.

This recipe is the best and tastiest way to include both millet and keerai in our diet. The recipe follows..

Yields : Around 25 Kuzhipaniyaram

Preparation Time : 10 minutes + Time for Grinding and Fermentation

 Ingredients:  

Thinai Arisi                                   - 1 cup (Foxtail millet)

Agathi Keerai                               - 3 handful (August Tree leaves)
Urad dal                                       - 1/4 cup
vendhayam ( fenugreek seeds)   - 1/4 tsp
Salt                                               - very little 

Mustard Seeds                             - 1/4 tsp

Urad Dal                                       - 1/4 tsp

Channa Dal                                  - 1/4 tsp

Big onion                                       -1

Chopped Green Chilies                - Few

Chopped Ginger                            - Few

Procedure: 

• Soak everything Thinai Arisi, Urad dal, vendhayam for at-least 5 hours. Then grind it. Let the batter ferment for the whole night.
• Wash well agathi keerai. Heat oil in a pan, add mustard seeds, urad dal and channa dal to it. When they turn golden brown add chopped onions, chopped green chili, chopped ginger to it. After the onions turn translucent, add agathi keerai to it saute for 3 minutes and then add everything to the batter. Add also enough salt. 
• Heat a paniyaram pan.. Add Gingely oil to it.
• When its hot, add batter.. When the paniyaram is cooked on one side, slightly flip it to the other side.
• Remove from heat when its cooked on both sides and enjoy!!!
• I am serving it with Tomato Garlic Chutney.

Instant Ragi Dosai

Today's post is for one of our blog followers who had asked for Instant Ragi dosai recipe.  We can prepare it in either of the two ways. First method is mixing up of Dosai batter with Ragi flour whereas I have posted the second method, which doesn't use rice by any means. Hence its more healthier. I have added also grated carrots to make the dosais much more healthier . Over to the recipe..

Yields  : 10 - 12 Dosais

Ingredients:

Ragi Flour             - 1 cup
Urad Dal                - 1/4 cup
Big Onion              - 1 (small)
Carrot                     - 1 (medium size)
Chopped Ginger     - 2 tsp
Green Chili             - 1
Curry leaves            - few
Salt                          - As required
Gingely Oil             - For making dosais

Procedure:

• Soak Urad dal for 30 minutes and grind it to a smooth batter. Finely chop Onion, Green Chili and Curry leaves. Grate carrots.
• Take a bowl. Add Ragi flour, Urad dal batter, chopped onions, ginger, green chili, curry leaves and enough salt to it.
• Add water in small instances and start mixing the batter. The batter should be of Dosai batter consistency. Start preparing Dosais after 30 minutes.
• Heat a Dosai pan. Pour a laddle of batter to it. Expand it like dosai. Add Gingely oil.
• When its cooked on one side, slowly turn it to the other side.
• Serve the dosai after its cooked on both the sides. Enjoy your Dosai hot with Chutney of your choice.

Pasi Payaru Idli (Green Gram Idli)

Today's recipe is an exciting Idli recipe with Pasi Payaru (Green Gram). Another way to include pasi payaru in our diet rather than sundal.

Pasi payaru is loaded fully with Goodies. It really helps to lower blood sugar and blood cholesterol levels. And one more good news is that, it really helps to shed weight. Interesting isn't it?? I have added grated carrots also to these pasi payaru idlis , hence making it much more healthier..

Such recipe follows..

Yields : Around 35 Idlis

Preparation Time : 10 minutes +Soaking Time+ Grinding Time + Fermenting Time

Ingredients:

Green Gram             - 3 cups (Pasi Payaru)
Urad Dal                  - 1 cup
Mustard Seeds         - 1/2 tsp
Urad Dal                  - 1/2 tsp
Channa Dal              - 1/2 tsp
Chopped Ginger      - 2 tsp
Green Chili              - 2
Carrot                       - 2
Curry Leaves            - few
Salt                            - As required
Oil                             - For seasoning

Procedure:

• Soak Green gram and Urad dal togther for 2 - 3 hours. After that grind them together along with enough salt. Let the batter ferment over night.
• In the morning, finely chop ginger ,green chili and curry leaves. Grate carrots. Heat oil in a pan. Add mustard seeds, urad dal and channa dal to it. When they splutter add grated carrots, chopped ginger, green chili and curry leaves to it.
• Saute for 2 -3 minutes, so that its cooked and after that add it to the batter. Add some more salt for carrots. Mix everything well.
• Grease the Idli plates. Steam Idlis for 10 minutes. Enjoy your hot steaming Pasi Payaru idlis with Sambar and Chutney of your choice.

Oats Veg Uppuma

Today's recipe is a tasty alternative to oats porridge.  Oats Veg uppuma.. Similar to Rava and Semiya we can also prepare uppuma using Oats. I have also added vegetables to make the dish much more healthier. Give this recipe a try, for a change... The recipe follows..

Recipe For : 2

Preparation Time : 20 minutes

Ingredients:

Oats                        - 1 cup
Carrot                      - 1 (medium size)
Fresh Peas            - Handful
 Big Onion              - 1
Green Chillies        - 2
Chopped Ginger    - 2 tsp
Turmeric Powder   - a pinch
Salt                          - As required
Mustard seeds       - 1/4 tsp
Channa dal            - 1/4 tsp
Urad dal                  - 1/4 tsp
Curry Leaves         - few
Oil                            - 1 tbsp
Water                       - 2. cups

Procedure:

1. Dry roast oats till it leaves a beautiful aroma. See to that you don't burn it. After that take it out in a plate. Chop Big onion lengthwise. Slit Green Chilies. Chop carrot into little bigger pieces. Boil carrot and peas. Finely chop Ginger.
2. Heat oil in  a pan.
3. When the oil is hot, add mustard seeds, urad dal and channa dal.
4. When they splutter, add chopped onions,Ginger, slit green chilies and curry leaves.
5. After the onions turn translucent, add cooked carrot and peas.
6. Add all the water, turmeric powder and salt.
7. When the water boils , reduce the flame and add oats in small instances so that no lumps are formed.
8. wait till the water evaporates and serve with sambar and Chutney Of your Choice.oats 

Aval Kuzhi Paniyaram (Flattened Rice Kuzhi paniyaram)

This is the paniyaram recipe with a difference. This paniyaram will be very soft and spongy. You can find the difference just by touching it. The reason behind is the addition of Aval (Flattened Rice). No fermentation required for this paniyaram. One of the best paniyarams, I ever had.. 

Here is the recipe for soft and spongy aval paniyaram.

Yields  : Around 20 paniyaram

Preparation Time : 15 minutes + Soaking time - 30 minutes

Ingredients:

Flattend Rice         - 1/2 cup (Aval)

Raw Rice               - 1/2 cup (Pacharisi)

Big Onion              - 1

Chopped Ginger    - 1 tsp

Green Chili            - 2

Curry Leaves         - few

Salt                         - As required

Oil                           - for paniyaram

Procedure:

• Wash and soak flattened rice in a bowl for 30 minutes. Also wash and soak Raw rice in a separate bowl for 30 minutes. Finely chop Big onion, Green chili and Ginger. Crush Curry leaves.
• After 30 minutes, take a Mixer-Grinder. Add soaked Raw rice to it and grind for a while. After that add soaked flattend rice and start grinding again.
• Add enough water, salt and grind it into a smooth batter. Let the batter sit idle for 30 minutes.
• After that add chopped onion, green chili and curry leaves to the batter.
• Heat a paniyaram pan.. Add Gingely oil to it.
• When its hot, add batter.. When the paniyaram is cooked on one side, slightly flip it to the other side.
• Remove from heat when its cooked on both sides and enjoy!!! Serve it with Chutney Of your choice.

Sooji Dhokla (Rava Dhokla)

This Dhokla recipe uses Rava for variation. I used to prepare this for dinner. It tastes so good with spicy chutneys. We had it with Garlic Chutney. Give a try to this Rava Dhokla once,when you are about to prepare Rava Idli...Both uses more or less same ingredients only..

The recipe follows..

Recipe For : 2

Preparation Time : 30 minutes

Cooking Time : 30 minutes

Ingredients:

Sooji                     - 1 cup (Rava)
Yogurt                  - 1 cup (Curd)
Water                    - 1 cup
Chopped Ginger   - 1 tsp
Baking Soda         - 1 tsp
Salt                       - As required

For Tampering Dhoklas:

Mustard Seeds    - 1/4 tsp
Green Chili         - 2
Lemon                 - 1/2
Coriander Leaves- few
Curry Leaves       - few
Sugar                    - a pinch
Salt                       - As required
Water                   - 1/4 cup
Oil                        - 2 tsp

Procedure:

• Take a bowl, Add Rava, yogurt and water to it. Add also Baking soda, chopped Ginger, enough salt and mix everything well. Set it aside for 30 minutes. You can also use Eno salt instead of Baking soda. It is added to make Dhoklas fluff.
• Take another bowl. Add water,lemon juice, salt,sugar , coriander leaves and curry leaves to it. Saute Mustard seeds and Green chili in oil and add it to the bowl .Now tampering for our Dhokla is ready.
• After 30 minutes, take a deep pan. I used cake pan for this. Place Banana leaf in the pan and add batter to it. steam it for about 20 minutes. You can also use Baking Paper instead or you can grease the pan very well with Oil. You can check whether its cooked  by inserting a tooth pick in the Dhokla. Steam Dhoklas in high flame for first 5 minutes and then steam it in medium flame for remaining time.
• After Dhokla is cooked, cut into shape you wish. Add the seasoning water over Dhokla.
• Enjoy Dhoklas hot!!!

Ramzan Special Nonbu Kanji

Ramzan is around the corner.. How many of you love Nonbu Kanji???  One of my very good friends and neighbors prepares this kanji to end her fasting. Got to taste this kanji once at her place. Very much flavorful and tasty kanji. Totally flattened by its taste.. Got the recipe from her and tried.. The recipe follows..

Recipe For : 2

Preparation Time : 45 minutes

Ingredients:

Basmati Rice                - 1 cup
Moong Dal                   - 1/4 cup (Pasi Parupu)
Garlic pods                   - 3
Black Pepper                - 5 to 7 (Milagu)
Fenugreek Seeds          - 1 tsp (Vendhayam)
Grated Coconut            - 2 tbsp
Big Onion                     - 1
Tomato                         - 1
Ginger-Garlic paste     - 1 tsp
Green Chili                  - 2
Bay Leaf                      - 1 (Briyani leaf)
Cinnamon Stick           - 1(Pattai)
Cloves                          - 2 (Krambu)
Green Cardamom         - 2 (Elakai)
Corinader Leaves         - few
Mint Leaves                 - few
Oil                                - 2 tbsp
Salt                               - As required

Procedure:

• Dry roast Moong dal. Wash both Basmati rice and Moong dal well. Chop Big onion lengthwise. Slit Green chili. Chop finely tomato, Corinader and mint leaves.
• Take a big pan. Add 7 cups of water to it. Add also Fenugreek seeds, Garlic pods and Black pepper to it. When the water boils add washed rice and moong dal to pan. Add enough salt, cover with a lid and cook it till both rice and moong dal gets cooked well.
• Take another pan. Add some oil to it, When the oil is hot, add Bay leaf, Cinnamon stick , cloves and Green cardamom to it.
• Saute for a minute and then add chopped onions and green chili.
• After the onions turn translucent, add Ginger-Garlic paste.
• After the raw flavor goes off, add chopped tomatoes. 
• Add salt ,cover with a lid and cook till both onions and tomatoes are cooked. Add chopped Coriander and mint leaves.
• Now add the gravy to the cooked rice and moong dal. Add also grated coconut and mix well.
• I would suggest you to cook both rice&moong dal and gravy side by side. So that both will get ready at same time.
• Serve the kanji hot with Raw Chutney

Kanchipuram Rava Uppuma

Kanchipuram Rava uppuma differs from usual Rava uppuma in the seasoning which is added to it. Cumin seeds, Pepper and Grated Coconut are added for seasoning. Give a try to this Kanchipuram Uppuma instead of regular Rava uppuma.. The recipe follows..

Recipe For : 2

Preparation Time : 15 minutes

Ingredients:

Rava                     - 1 cup

Big Onion            - 1 (small)

Chopped Ginger  - 2 tsp

Green Chili          - 1

Grated Coconut   - 2 tsp

Curry Leaves       - few

Mustard Seeds     - 1/4 tsp

Urad Dal              - 1/4 tsp

Channa Dal          - 1/4 tap

Cumin Seeds        - 1/4 tsp

Black Pepper        - 1/2 tsp

Cashew Nuts        - 4-6 (optional)

Salt                       - As required

Turmeric Powder - a pinch

Oil                        - 2 tbsp

Procedure:

• Dry roast rava till it leaves nice aroma. Take it out in a plate. Chop Big Onion lengthwise. Slit Green chili. Finely chop Ginger. . I will make sure that they are finely chopped so that my husband and my kid can't even take it out.
• Heat oil in a pan. Add mustard seeds , Urad dal, channa dal , cumin seeds and pepper to it. If you wish you can also add Cashew nuts. 
• After thy splutter add chopped onion, Ginger , Green chili and curry leaves to it.
• When the onions turn translucent, add Grated coconut and 2.5 cups of water to the pan.
• Add also salt and Turmeric powder.
• When the water boils, add roasted rava in small instances. Keep on stirring in between to avoid the lumps.
• Cook for 3- 5 minutes till rava has absorbed all its water. Serve it hot... Tastes good with Coconut Chutney..

Chola Kuzhi Paniyaram (Jowar Kuzhi Paniyaram)

When compared to Rice and Wheat, Cholam (Jowar) has more calcium , Iron , Protein and Fiber. It also helps to reduce Cholesterol levels. Cholam is very good for heart.  Here is the easy, exciting and healthy Chola Paniyaram.

Here is the recipe..

Yields : 50 Kuzhipaniyaram

Preparation Time : 10 minutes + Time for Grinding and Fermentation

 Ingredients: 

For Batter: 

Cholam                                        - 1 cup
Urad dhal                                     - 1/4 cup
vendhayam ( fenugreek seeds)   - 1/4 tsp
Salt                                              - very little 

For Seasoning:

Mustard Seeds                              - 1/4 tsp

Urad Dal                                        - 1/4 tsp

Channa Dal                                   - 1/4 tsp

Big onion                                        -1

Chopped Green Chillies                 - Few

Chopped Coriander                        - Few

Chopped Curry Leaves                  - Few

Chopped Ginger                             - Few

Procedure: 

• Soak everything under 'For Batter' for at-least 5 hours. Then grind it. Let the batter ferment for the whole night.
• Do the seasoning, and add it to the batter.
• Heat a paniyaram pan.. Add Gingely oil to it.
• When its hot, add batter.. When the paniyaram is cooked on one side, slightly flip it to the other side.
• Remove from heat when its cooked on both sides and enjoy!!!
• I am serving it with Garlic Chutney.

Moong Dal Kichadi

Moong Dal Kichadi

An interesting story about this recipe.  One of my neighbours used to prepare this Andhra special Moong Dal Kichadi. I had it once at her home. It was amazing. It has to be eaten with Raw Tamarind Chutney .Both makes a perfect combination. Though i got the recipe from her, i forgot to note it down. And after some days, we moved to another place and lost her contact. I searched for the recipe all over the net. I couldn't find the recipe similar to which she prepared. I asked her for the recipe in Facebook. She is not a active member in Facebook, so she replied only  after some six months.. Prepared this on the next day itself.. The kichadi was very much appetizing. Worth waiting for it!!! 

Here is that recipe... And must try this kichadi with Raw Tamarind Chutney..

Recipe For : 2 

Preparation Time : 20 minutes 

Ingredients:

Basmati rice                           - 1 cup

Moong Dal                             - 1/2 cup (Pasi parupu)

Whole Garam Masala            - Each 2

Cumin Seeds                          - 1/4 tsp

Big Onion                               - 1 (medium size)

Chopped Ginger                     - 1/2 tsp

Chopped Garlic                      - 1/2 tsp

Green Chili                             - 2

Carrot                                      - 1 (medium size)

Potato                                      - 1 (medium size)

Chopped Cabbage                   - a handful

Water                                       - 5 cups

Salt                                           - As required

Turmeric Powder                     - 1/4 tsp

Curry Leaves                            - few

Oil                                            - 1 tbsp

Procedure:

• Wash Rice and Moong dal well. Soak both together in 5 cups of water 
• Chop finely Carrot, Potato and Big onion. Slit Green chilies. 
• Heat oil in a cooker. Add whole Garam Masala and Cumin seeds to it.
• When they splutter, add chopped onions, ginger, garlic and green chilies.
• When the onions are translucent, add chopped vegetables.
• Add soaked Rice and Moong dal to the cooker along with the water.
• Add enough salt and Turmeric Powder.
• Cook for a whistle.
• Enjoy your Kichadi with Raw Tamarind Chutney.

Raw Tamarind Chutney

Raw Tamarind Chutney

This is best to eat with Moong Dal kichadi.. Here is the Recipe..

Ingredients:

Tamarind                - small lemon size ball

Salt                         - 1/2 tsp

Sugar                      - a pinch

Big Onion              - 1 (small)

Green Chili            - 1

For Seasoning: 

Mustard Seeds      - 1/2 tsp

Cumin Seeds        - 1/2 tsp

Red Chili              - 1

Curry Leaves        - few

Oil                        - 2 tsp

Procedure:

• Extract Tamarind juice from Tamarind. 
• Finely chop Big onion and Green chili. Add it to the tamarind juice. Add also enough salt and sugar.
• Do the seasoning and add it to the Tamarind juice.
• Mix everything well. Add to Moong Dal kichadi and enjoy your Kichadi.

Instant Kadalai Maavu Dosai (Instant Gram Flour Dosai)

Upcoming is an Instant dosai recipe with Kadalai Maavu..  Its a very much crispy dosai prepared with Kadalai Maavu and vegetables.

Here goes the recipe..

Yields          : 5 Dosais

Preparation Time  : 15 minuted

 Ingredients:

Kadalai Maavu           - 1 cup (Gram Flour)

Big Onion                   - 1 (small)

Grated Carrot              - a handful

Grated Cabbage          - a handful

Capsicum                    - 1/2

Green Chili                 - 1

Salt                             - As required

Turmeric Powder       - a pinch

Oil                              - For dosais

Curry Leaves             - few

Procedure:

• Chop Big onion, Capsicum, Green Chili and curry leaves finely.
• Take a bowl. Add Kadalai Maavu, chopped onions, capsicum, green chilli, curry leaves and grated vegetables to it. You can also add some other vegetables like Peas or Beans. Adjust the spice according to your taste.
• Add enough salt and turmeric powder. You can also add Chili powder if you wish.
• Add water in small instances and start preparing the batter. The batter should be of Dosai consistency.
• Heat a dosai pan. Spray little oil to it. Add batter to the pan and expand it. Apply oil to it. Once the dosai is done on both sides remove from the pan and serve the dosai hot. I always prefer adding Gingely Oil for Dosais.
• Enjoy it with Chutney Of Your Choice.

Masala Idli

Masala Idli

This is my kid's favorite recipe... When ever i prepare Idli for Breakfast, will  cook 2 more Idlis together.  Will prepare this Masala Idli with those Idlis  for dinner. My kid just loves this idli. You can easily prepare this dish with the left-over idlis. 

Idli is such a healthy Breakfast. You can try giving this dish to those who don't even like idli also.. The masalas and vegetables added, enhance the taste of this idli.

Here is the recipe..

Ingredients: (Recipe For 1)

Idli                            - 3

Big Onion                 - 1

Carrot                        - 1 (small)

Chopped Cabbage     - a handful

Green Peas                 - a handful

Capsicum                   - 1/2

Tomato                       - 1

Ginger-Garlic Paste   - 1 tbsp

Salt                             - As required

Turmeric Powder       - a pinch

Chilli Powder             - 1/2 tsp

Garam Masala            - 1/2 tsp

Curry Leaves              - few

Procedure:

• Boil Green Peas. Chop Big onion, Carrot and capsicum finely.
• Cut idli into chunks.
• Heat oil in a pan. Add chopped onion and curry leaves.
• After the onions are translucent, add Ginger-Garlic paste.
• Saute till raw flavor goes off. After that add all the chopped vegetables except tomato.
• After some time, add chopped tomatoes.
• Add salt, turmeric and chilli powder to the pan.
• Mix well the masala with the vegetables and add Idli chunks.
• Mix everything well together  and cook for another 15 minutes.
• Add Garam Masala  Powder and serve immediately.
• Serve with Chutney Of Your Choice.

Bread Uthapam

Bread Uthapam

Having left over bread?? Don't know what to do with that.??. My first suggestion would be Bread Uthapam.. In few minutes, you can convert left-over bread to a delicious Breakfast recipe!!!

I have used Whole Wheat bread and  added Wheat flour for binding. I have also added vegetables ,  thus making it a wholesome healthy Breakfast.

Ingredients: (Recipe For 5 Uthapam)

Bread Slices            - 3

Wheat Flour            - 1/4 cup

Samba Rava            - 2 tbsp

Curd                        -  3 tbsp

Big Onion               - 1

Grated Carrot          - a handful

Grated Cabbage      - a handful

Capsicum                - 1/4

Chopped Ginger      - 1 tsp

Green Chilli             - 1

Salt                          - As required

Gingely Oil              - For Uthapam

Procedure:

• Powder Bread using Blender (Mixie). Chop Finely Big onion, Capsicum, Green chilli and Ginger.
• Take a bowl. Add powdered  Bread, samba rava and wheat flour to it. 
• Add curd, enough salt and water to the bowl and mix it. Add enough water to make the batter of dosa batter consistency.
• Add chopped onion, green chilli, ginger, capsicum and grated vegetables to the batter. Your Uthapam batter is ready now.
• Heat a dosa pan. spray some oil on it. 
• Add batter to the pan.. Expand  it like for Uthapam...  The measurement which i have given is fine for me. If you couldn't expand uthapam properly, you can add some more wheat flour...Spray some Gingelly oil.
• Once its done on one side, carefully turn to the other side.
• When both sides are cooked serve it hot with Sambar and Chutney Of your Choice.

Ulundu Bonda (Urad Dal Bonda)

Ulundu Bonda (Urad Dal Bonda)

Ulundu Bonda is the best alternative for regular Ulundu Vadais. And the best thing is instead of deep frying it in oil, you can also use paniyaram pan for preparing this Bonda.. I always prefer paniyaram style of preparing this Bonda.. By that, you can enjoy the original taste in a low calorie way.. Left side is the  Paniyaram style Bonda and in the right side, its the deep fried one.

Here is the recipe..

Ingredients: (Makes around 15 small vadais)

Urad Dal               - 1 cup  (Uluntham Parupu)

Whole Pepper       - 1 tsp

Green Chilli          - 1

Chopped Ginger   - 1 tbsp

Chopped Coconut - 2 tbsp

Asafoetida             - a pinch (Perungayam)

Coriander Leaves  - few

Curry Leaves         - few

Salt                        - As required

Oil                         - For Deep Frying

Procedure:

• Soak Urad dal in enough water for 1.5-2 hrs. After that grind it into a smooth batter along with Ginger and Green chillies.
• Add whole pepper, assafoetida, chopped coconut,coriander leaves, curry leaves and enough salt to the batter.
• Make sure coconut is chopped very fine.
• If you are going to use paniyaram pan, add little oil to the pan. When the pan is hot add little batter to the pan. When the paniyaram is cooked on one side, slightly flip to the other side. Take the bonda out, when both sides are cooked.
• If you are going to deep fry in oil, take a little batter with hands and fry in oil.
• Serve Bonda hot, with coconut chutney.