Chow Chow kootu ( chayote kootu)

More than chow chow kootu ,chow chow gravy  name suits this dish well.

This is the best way to make  kids eat chow chow. My kids don't like much the spiceless chow chow kootu which we prepare with Channa dal .😕. Instead they love this way of eating chow chow .

  Just have it with hot steaming rice and crispy pappad..  awesome it will be🙌.

You may also even try it with Idli, dosai or chapathi

Here is the healthy and tasty chow chow kootu / gravy

Recipe for : 2

Preparation time : 10 minutes

Cooking time : 20 to 30 minutes

Ingredients:

 Chow Chow               - one big size ( yielded 1 cup when chopped)

Salt                               - as required

Turmeric powder     - 1/2 tsp

Oil                                - 1 TSP

Mustard Seeds.         - 1/2 TSP

Coriander leaves      - for garnishing

To saute and grind:

Big onion          - 1 (medium size)

Tomato.             - 1. ( Medium size)

Garlic pods       - 2

Dry red chili.    - 4

Coriander seeds- 1 TSP ( Malli or dhaniya)

Cumin seeds.      - 1/2 tsp ( seeragam)

Procedure:

1. Chop big onion , tomato and chow chow.

2  Take oil in a heavy bottomed pan. 

3  .Add dry red chili , coriander seeds, and cumin seeds to it.

4. When they starts spluttering, add chopped onion and garlic to it.

5. Add chopped tomatoes after onion starts changing its colour .

6. Switch off the flame after everything is cooked well.. let it cool down for a while and ground it to a smooth masala.

7. Add chopped chow chow, salt, turmeric powder and enough water( chow chow should be immersed in water) to the same pan.

8. Cook on medium heat till chow chow becomes soft. Add ground masala now and give it a good stir . Cook for five more minutes.

9. Tamper it with mustard seeds and garnish with coriander leaves.

Your dish is all ready..you can enjoy it with plain rice , idli, dosai or with chapathi.

Saamai Arisi Dosai (Little Millet Rice Dosai)

Yes!! It's another Crispy ,Tasty and  healthy Millet dosai. Dosai with a millet which has very high Iron content. Its none other than Little Millet Dosai (Saamai Arisi Dosai). One of the best ways to include healthy Saamai Arisi. The recipe follows..

Yields : 25 Dosai

Preparation Time : 5 Minutes + Time for Grinding and Fermentation

Ingredients:

Little Millet      - 1 cup (Saamai Arisi)
Idli Rice            - 1 cup (Idli Arisi)
Urad Dal           - 1/2 cup
Toor Dal            - 1 tsp (Thuvaram Parupu)
Channa Dal       - 1 tsp (Kadalai Parupu)
Salt                    - As required
Gingely Oil       - As required

Procedure:

• Soak Saamai Arisi ( Little Millet), Idli Rice, Urad dal, Toor dal and Channa dal for 4 to 5 hours.
• After that grind it to a smooth batter along with little salt. Let the batter ferment overnight or for at-least 8 hours.
• After the batter has fermented, heat a dosai pan. Grease it with oil. I always prefer Gingely oil for dosai. Add batter to pan and expand it. Apply oil to it. Once both sides are done, remove from flame and serve it hot. 
• Serve it with hot sambar and Chutney of your choice. We had this dosai with Kadappa.

Kadappa

This is the recipe which i learnt from one of my dear friends. This is how she makes this awesome gravy which goes well with Dosai, Chapathi / Roti. One of the simplest and easiest side dish gravies that also stay light on stomach. The recipe follows.. 

Recipe For : 2

Preparation Time : 15 minutes

Ingredients:

Moong Dal                   - 1/2 cup (Pasi Parupu)
Big Onion                    - 1
Tomato                         - 1
Chopped Coconut        - 3 tbsp
Green Chili                   - 1
Chopped Ginger           - 1 tsp
Chopped Garlic            - 1 tsp
Whole Garam Masala  - Each 1
Salt                               - As required
Turmeric Powder          - 1/4 tsp
Curry Leaves                - few
Oil                                 - 2 tbsp

Procedure:

• Chop finely Big onion, tomato. Slit Green Chili. Grind coconut to a fine paste adding little water.
• Take a cooker. Add washed moong dal, slit green chili, chopped onion, tomato, ginger and garlic to it. Add enough water , turmeric powder and cook everything together. I used to cook in high flame for 5 continuous whistles. 
• Heat oil in a pan. Add Whole Garam Masala such as Cinnamon stick, Cloves , Star Aniseeds and also Curry leaves.
• Saute for a minute and then add cooked dal mixture. Add ground coconut paste and enough salt.
• Mix everything well and switch it off when the gravy starts to boil. Your Kadappa is ready to enjoy with Idli , Dosai , Chapathi / Roti.

Aval Idli (Poha Idli / Flattened Rice Idli)

Today is ' International Idli Day'.  Yes!! a day to cherish one of our healthy breakfast dishes. To celebrate it BusyAtIndianKitchen brings you very soft Aval Idli (Flattened Rice Idli / Poha Idli). Go ahead with the recipe and enjoy!!  Click below for other 10 Idli Recipes.                                                              Click Here For Other 10 Idli Recipes.

Yields : Round 25 Idlis
Ingredients:

Parboiled Rice            - 1 cup (Pulungal Arisi)
Raw Rice                    - 1 cup (Pacharisi)
Urad Dal                     - 1/2 cup
Aval                            - 1/2 cup (Flattened Rice / Poha)
Salt                             - As required

Procedure:

Soak Parboiled Rice, Raw Rice and Urad Dal together for 3 to 4 hours/ Soak Aval separately for 3 to 4 hours. After that grind everything together. Add enough salt and mix everything well. Let the batter ferment overnight. or for 8 hours. After that grease Idli molds and add batter to it. Steam idlis for 10 minutes. Serve it with sambar and chutney of your choice.

100 Breakfast Recipes

Yes BusyAtIndianKitchen now has 100 exciting Breakfast Recipes.. 24 Dosai recipes, 17 Chapathi/Paratha/Roti recipes, 10 Idli recipes, 8 Paniyaram recipes, 9 Idiyappam/ Noodles recipes, 6 Uppuma recipes , Bread recipes, Dhokla, aapam, Pasta, Poha, Fried noodles, Baugette and much more. 

I have put a great effort in collating all the Breakfast recipes under a single roof for your convenience. Bookmark this link for wonderful Breakfast ideas. Just click each picture to get the recipe.  Happy Cooking!!!

17 Roti / Paratha / Chapathi Recipes:

24 Dosai / Adai / Uthapam Recipes

10 Idli Recipes

8 Paniyaram Recipes

9 Idiyappam and Noodles Recipes

6 Uppuma Recipes

4 Bread Toast Recipes

Sakkarai Pongal (Sweet Pongal)

Venpongal

Whole Fibre And Protein Poori

Mushroom And Vegetable Baugette Roll

Indian Style Tomato Pasta

Indian Style Soya Chunks Keema Pasta

Ramzan Special Nonbu Kanji

Tofu Mee Goreng (Tofu Fried Noodles)

Keppai Koozh (Ragi Porridge)

Aapam

Karuppatti Aapam

Sooji Dhokla (Rava Dhokla)

Kaaman Dhokla

Masala Poha

Puli Aval(Tamarind Poha)

Puttu:

For Breakfast recipes with Egg and Chicken please click here.

Uppuma Recipes

Its always Uppuma, which comes to rescue in busy mornings. Just click each picture to get the recipe..

Thakkali Rava Upppuma (Tomato Rava Uppuma)

Kanchipuram Rava Uppuma

Samba Rava Bath

Bread Uppuma

Oats Veg Uppuma

Idli Uppuma

Idli Recipes

Idli is the most healthiest breakfast food and when you have it with sambar and chutney, you will get almost all the nutrition you need for the whole day.. Here are 10 exciting Idli recipes !!

Kuthiraivali Arisi Idli (Barnyard Millet Idli)

Pasi Payaru Idli (Greengram Idli)

Varagu Arisi Idli(Kodo Millet Idli)

Malligaipoo Idli

Oats Samba Rava Vegetable Idli

Kambu Idli (Pearl Millet Idli)

Samba Rava Idli

Kanchipuram Idli

Thinai Arisi Idli (Foxtail Millet Idli)

Masala Idli

Crispy Dosai

This post is for one of our blog followers who had asked for Crispy Dosai recipe. You also want to know the secret?? Here you go!!

Yields : Around 10 -12 Dosai

Preparation Time : 5 minutes + Time for Soaking Rice & Dal + Time For fermenting the batter

Ingredients:

Idli Rice          - 3/4 cup (Idli Arisi)
Raw Rice        - 1/4 cup (Pacharisi)
Urad Dal         - 1/4 cup (Uluntham Parupu)
Toor Dal         - 2 tbsp (Thuvaram Parupu)
Channa Dal     - 2 tbsp (Kadalai Parupu)
Salt                  - As required
Gingely Oil     - For Dosai

Procedure:

• Soak Idli rice, Raw rice, Urad dal, Toor dal and channa dal together for 3 to 4 hours. After that grind it to a smooth batter adding little water. Add enough salt and let the batter ferment overnight or for 8 hours. After that, heat a dosai pan. Add a laddle of batter to the pan and expand it. Sprinkle some oil. After its cooked on both sides, enjoy it hot with Sambar and Chutney Of Your Choice.

Pulungal Arisi Puttu (Parboiled Rice Puttu)

What is special there for Sivarathri?? I have prepared this Pulungal Arisi puttu to cherish the occasion.  This is our hometown, Virudhunagar special puttu. 

In our customs we used to also prepare Boiled Sweet potato (Cheeni kizhangu) and Boiled Field Beans (Mochai) on this day.  Happy Sivarathri!!! 

Yields : Around 12 small size puttu

Preparation time : 15 minutes + Time for making rice flour

Ingredients:

Pulungal Arisi          - 1 cup (Parboiled Rice)
Sugar                        - 1/2 cup
Grated Coconut        - 3/4 cup

Procedure:

• Wash well and soak Parboiled rice in water for 15 minutes. After that drain excess water and hang soaked rice in a muslin cloth for about 2 hours. This is done to absorb excess water from rice.
• Get the rice powdered from a Flour mill or alternatively you may also use Mixer-Grinder to grind the flour at home. I have used only a mixer-grinder to make the flour. Also make sure you grind the rice little coarsely.  
• You have to start making this puttu instantly after grinding the rice when the flour is little hot. 
• Take a wide plate. Add hot flour, sugar and grated coconut to it. Mix everything well. (The hot flour will help to melt sugar and to shape puttu as we like).
• I have used a bottom of a small box for making this shape. You may use kuzhikarandi ( a laddle which is deep) or orange juicer top. Shape as you like.
• Steam it in Idli plates for 10 minutes. Your tasty puttu is ready!!

Kuthiraivali Arisi Dosai (Barnyard Millet Dosai)

Today's recipe is very healthy and tasty Dosai  with Barnyard Millet (Kuthiraivali Arisi), a Millet which has lowest carbohydrate content among all the millets.  The recipe follows.. 

Yields : 25 Dosai

Preparation Time : 5 minutes + Time for Grinding and Fermentation

Ingredients:

Kuthiraivali Arisi Dosai           - 1 cup (Barnyard Millet)
Idli Arisi                                   - 1 cup (Idli rice)
Urad Dal                                   - 1/2 cup
Toor Dal                                   - 1 tsp
Channa Dal                               - 1 tsp
Salt                                           - As required
Gingely Oil                              - As required

Procedure:

• Soak Kuthiraivali rice, Idli rice, Urad dal, Toor dal and Channa dal for at-least 4 to 5 hours.
• Then grind it with little salt. Let batter ferment overnight or for 8 hours.
• After that heat a dosai pan. Grease it with oil. Add ladle of batter to pan and expand it. Add some more oil. Once its done on both sides, remove from pan and serve it.
• Enjoy it with Sambar and Chutney of your choice.
• I served it with Coriander - Coconut chutney.

Ammini Kozhukattai

Want a healthy snack to munch on?? Here is Ammini Kozhukattai especially for you. You can prepare it in jiffy and its very much healthy too since its steamed. Over to the recipe..

Preparation Time : 30 minutes

Ingredients:

Rice Flour For kozhukattai  - 1/2 cup
Mustard Seeds                         - 1/2 tsp
Cumin Seeds                            - 1/2 tsp
Dry Red Chili                          - 2
Curry Leaves                           - few
Grated Coconut                       - a handful

Procedure:

• Take rice flour and salt in  a bowl. Mix both well. Boil 1 cup of water in a pan and add it to the flour. Use a spatula and mix flour with water.
• After some time, start kneading the dough. If you need, add some more water and knead the dough tight. Make small balls out of the dough. Steam kozhukattai using a Idli plate.
• Heat oil in a pan. When its hot, add mustard seeds, cumin seeds, dry red chili and curry leaves.
• When they splutter, add steamed kozhukattai to it. Add grated coconut and toss it well together. Your Ammini Kozhukattai is ready!!!

Kuthiraivali Arisi Idli (Barnyard Millet Idli)

As i always mention, tastiest and easiest way of including millets in our diet is in the form of Idli or Dosai. Today's recipe is an interesting recipe with Kuthiravali Arisi (Barnyard Millet) ,which has low glycemic index and hence its too good for controlling Diabetes. The recipe for super soft and fluffy Kuthiraivali Arisi Idli follows..

Yields       : 25 idlis

Preparation Time : 15 minutes + time for Grinding & Fermentation

Ingredients:

Kuthiraivali Arisi    - 3 cups (Barnyard Millet)
Urad Dal                  - 3/4 cup 
Fenugreek Seeds  - 2 tsp (Vendhayam)
salt                            - As required

Procedure:

1. Soak Kuthiraivali Arisi (Barnyard Millet) and Fenugreek seeds for at-least 3 hours. Soak Urad Dal separately for an hour.
2. Grind  Kuthiraivali arisi (Barnyard Millet)  and vendhayam (Fenugreek Seeds) to a smooth batter. Grind Urad Dal separately.
3. Mix both well and add also enough salt.
4. Let it ferment for 1 whole night.
5. The next morning, Grease the idli plates.. Pour in batter and steam idlis.
6. Enjoy your hot steaming Idlis with Sambar Chutney Of Your Choice.

Vazhaithandu Chutney

Plantain stem is rich in potassium and hence it helps to improve immunity. It has Astringent quality which helps in blood clotting. It regulates pressure, controls diabetes and detoxifies body. It is one of the main foods to add to our diet.

Today's recipe is for those people, who are looking for alternative for Vazhaithandu kootu. This chutney will be very much spicy  and everyone will love it for sure. One of the best ways to include healthier vazhaithandu in a tastier way. Here you go!!

Recipe For :2

Preparation Time : 30 minutes

Ingredients:

 Chopped Vazhaithandu    - Around a cup (Plantain Stem)
Urad Dal                           - 2 tsp
Garlic Pods                       - 2
Dry Red Chili                   - 2
Salt                                    - As required
Tamarind                           - 1 tsp
Mustard Seeds                   - 1/2 tsp
Urad Dal                            - 1/2 tsp
Curry Leaves                     - few
Oil                                      - 1 tbsp

Procedure:

• First comes cleaning procedure of vazhaithandu. Its quite easy. First chop vazhaithandu into thick round slices and while chopping it, you will see fibers in between the slices. Remove it using your fingers in circular motion.  Now place chopped and fiber removed plantain slices in a bowl of butter milk. Butter milk is used to prevent plantain from changing its color. You can also replace butter milk with little lemon juice added water.
• Chop finely plantain slices and again add it to butter milk or lemon juice added water.
• Now take few barbecue skewers. Wash and tie it at one end. Use this to remove some more fibers from chopped plantain stem. Just rotate in circular motion with the skewer bundle in the bowl. Fibers will stick to the bundle. Remove it. Repeat the above step for some more time, till all the fibers are removed. 
• Heat oil in a pan.  Add urad dal, dry red chili and garlic pods to it.
• After the dal turns golden brown, add chopped plantain stem. Saute for 7 to 10 minutes till plantain stem is cooked well. Add enough salt, tamarind and switch off the flame.
• After everything is cooled down, grind it adding little water.
• Heat a tsp of oil in a pan. Add mustard seeds, urad dal and curry leaves to it. When they splutter add it to chutney. Enjoy with Idli, Dosai or Chapathi of your choice.

Spicy Potato Roast

Is there anyone who doesn't love potatoes?? Today's recipe is spicy potato roast which tastes awesome with Variety Rice as well as Curd Rice. The recipe follows..

Recipe For : 2

Preparation Time : 30 minutes

Ingredients:

Potato                               - 2
Mustard Seeds                 - 1/2 tsp
Urad Dal                          - 1/2 tsp
Fennel Seeds                   - 1/4 tsp (Sombu/Perunjeeragam)
Salt                                  - As required
Turmeric Powder            - 1/4 tsp
Chili Powder                   - 1 tsp
Cumin Powder                - 1/2 tsp (Seeraga Thool)
Coriander Powder           - 1 tsp (Malli Thool)
Garam Masala Powder    - 1/2 tsp
Rice Flour                        - 2 tbsp
Oil                                    - 2 tbsp

Procedure:

• Boil potatoes. As i suggest always, steam it using a Idli plate to obtain all the nutrients from potatoes.
• Chop boiled potatoes into cubes. Add rice flour to chopped potatoes and mix well. This helps masalas to stick easily to potatoes.
• Heat oil in a pan. Add Mustard seeds, Urad dal and Fennel seeds to it. When they splutter add curry leaves.
• Add also salt, turmeric powder, cumin powder and coriander powder to the oil. Give a quick stir and add potato cubes to it. Toss it so that all the masalas stick to potato. Adjust the spice according to your taste.
• Saute for some time with a lid till it turns crispier. Switch off the flame after that and then add garam masala powder.
• Your spicy potato roast is ready.. Enjoy it with any Variety Rice or Curd Rice.