Green Chutney for chat

Green Chutney For Chat

This versatile chutney is used with sandwiches, chat items etc.. Its easy to prepare.

Ingredients:

Coriander Leaves              - 1 cup

Mint Leaves                      - 1/2 cup

Green Chillies                   - 2

Ginger                               - A Small Piece

Sugar                                 - 1/4 tsp

Salt                                    - 1 tsp

Lemon Juice                      - from half lemon

Procedure:

Blend everything in  a blender

lemon juice is used to retain the colour.. Store and use as required.

Vegetable Sandwich

Vegetable Sandwich

This is the sandwich which is very much spicy and very much Indianized.. We used to get this type of sandwiches in local bakeries. . We personally wanted Indian flavor in all the food we eat.. and this sandwich is for those who wants Indian taste in all the foods..

For stuffing i have used carrots and cabbage.. I have also added Green Chutney and Tomato Ketchup for extra taste.. You can prepare this sandwich in less than 15 minutes.. Here is that easy healthy and tasty sandwich..

Ingredients: (For 2 sandwiches)

Bread Slices        - 4

Green Chutney    - 1 tbsp

Tomato Ketchup  - 1 tbsp

For Stuffing:

Grated Carrot                   - 1/4 cup

Grated Cabbage              - 1/4 cup

Chopped Big Onion         - 1

Ginger Garlic Paste         - 1 tbsp

Salt                                    - As required

Turmeric Powder              - 1/4 tsp

Chilli Powder                    - 1/2 tsp

Coriander Powder             - 1/2 tsp

Cumin Powder                  - 1/4 tsp

Garam Masala Powder     - 1/2 tsp

Corinader Leaves             - few

Procedure:

• Heat oil in a pan.. When the oil is hot, add chopped onions.. Once onions become translucent, add ginger garlic paste.
• Add grated carrots and cabbage.. Saute for 3-5 minutes and add in all the powders except garam masala powder.
• Saute it for another 5 minutes.. Switch off the flame and add garam masala powder.Now the stuffing is ready..
• Toast the bread slices and keep everything ready

• Take a bread slice.. Place the stuffing. Top it with Green chutney and Tomato Ketchup. Close it with another slice.. There you are done!! Your sandwich is ready..
• I have used Brown bread.. Use what ever bread you want..

Cutlet Channa Chat

Cutlet Channa Chat

Its very much similar to samosa channa chat.. Just swap cutlet with samosa.. That's it!!

Ingredients:

Vegetable Cutlet               - 2

Channa Masala                 - As needed

Green Chutney                  - 1 tbsp

Sweet Chutney                  - 1 tbsp

Big Onion                          - 1 small

Chat Masala                       - 1 tsp

Omam podi                        - As needed    

Yogurt                                - 1 tbsp (optional)

Procedure:    

Take a serving plate. smash two Cutlets.. add channa masala, green chutney and sweet chutney..

Top it with finely chopped big onions , chat masala and omam podi.. 

Enjoy your chat!!

Quick Tips:

I didn't add yogurt..  You can add it if you like the sour taste... If you couldn't find omam podi can use Aloo bhujia..

Samosa Channa chat

Samosa Channa Chat

Samosa Channa Chat is the one, which we used to order when we visit a chat shop.. If you have samosas and channa masala its more assembling only.. Here's the recipe..

Ingredients:

Vegetable Samosa            - 2

Channa Masala                 - As needed

Green Chutney                  - 1 tbsp

Sweet Chutney                  - 1 tbsp

Big Onion                          - 1 small

Chat Masala                       - 1 tsp

Omam podi                        - As needed    

Yogurt                                - 1 tbsp (optional)

Procedure:    

Take a serving plate. smash two samosas.. add channa masala, green chutney and sweet chutney..

Top it with finely chopped big onions , chat masala and omam podi.. 

Enjoy your chat!!

Quick Tips:

I didn't add yogurt..  You can add it if you like the sour taste... If you couldn't find omam podi can use Aloo bhujia..

Raw Mango - Coconut Chutney

Raw Mango- Coconut Chutney

Here is a very yummy Raw Mango Chutney.. This chutney's taste is very unique and you can have the satisfaction of eating a raw mango with chilli powder.. My teeth is tingling, when typing this itself..  It tastes soooo good.. Give this chutney a try, who and all have feel like me..

Ingredients:

Raw Mango          - 1 (medium size)

Chopped Coconut - 1/4 cup

Coriander Seeds   - 1 tsp  (malli)

Cumin Seeds        - 1 tsp  (seeragam)

Urad Dal               - 1 tsp

Red Chilly            - 1

Green Chilly         - 1

Garlic pods           - 2

Salt                       - As required

Oil                        - As required

For Seasoning:

Mustard Seeds     - 1 tsp

Urad Dal              - 1 tsp

Curry Leaves       - few

Procedure:

• Grate raw mango..
• Heat oil in a pan.. Add coriander seeds, cumin seeds, urad dal, red chilly, green chilly, garlic pods.
• Saute for a minute and then add grated raw mango.
• Saute it till the grated mango cooks well.. It took about 3 minutes for me..
• Grind the above with coconut and salt.
• Do the seasoning and add it to the chutney.. 
• Your yummy chutney is ready!!

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.

Coconut Chutney

Coconut Chutney

This is the universal chutney. It tastes really good with almost all breakfast dishes.. According to one's taste bud can increase or decrease fried gram..

Ingredients:

Chopped Coconut              - 1 cup
Fried Gram                        - 1/4 cup
Ginger                                - a small piece
Garlic                                - a small piece
Green Chilli                      - 1
Salt                                    - As required

For Tempering:

Mustard Seeds
Urad dhal
Curry leaves

Procedure:

1. Grind first coconut, Ginger, Garlic and Green Chilli.
2. When its half done add fried gram and salt. Add water as needed
3. Heat oil in  a small pan, add things for tempering .
4. Pour it in the chutney.
5. Serve with Idli or Dosa.

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

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.

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!!!

Pani Puri ( Golgappas)

Pani Puri

How many Pani Puri lovers there??? I love Pani Puri a lot.. But i won't buy from outside.. Here comes the hygienically prepared home-made Pani Puri!!!

Ingredients:

For 'Pani':

Puris For Pani Puri              - 20

Green Chutney                    - 4 tbsp

Sweet Chutney                    - 3 tbsp

Salt                                      - A required

Red Chilli Powder              - 1 tsp

Cumin Powder                   - 2 tsp

Chat Masala Powder          - 1 tsp

Ice cold water                     - 1 litre

For Stuffing:

Boiled And mashed potato - 1 cup

Red Chilli Powder              - 1 tsp

Cumin Powder                    - 1 tsp

Coriander Powder               - 1 tsp

Garam Masala Powder       - 1/2 tsp

Chopped Onions                 - few

Others:

Omam Podi                         - few

Procedure:

1. Take water in a bowl. Add all the ingredients for pani.. taste it.. Increase chutneys others according to your taste. Pani is ready now.
2. Mix everything for stuffing in another bowl.
3. Take those puris. Break it in the middle and make a hole., place the stuffing inside the puris and top it with omam podi. Dip it in the pani and serve immediately. Delicious Pani Puri is ready to serve!!!

 

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..

Chicken Briyani

Chicken Briyani

Here coming an much excited food  "Chicken Briyani".. Our all time favourite food. If we would like to celebrate anything,  Cooking Briyani is the first thing which comes to our mind. Whenever we prepare briyani it would always be a platter.. Briyani & Co.. We used to have briyani with Boiled egg, Onion Raita, Chicken 65 , Coriander chutney and Brinjal Kothsu. 

Ingredients:  (for 2 persons)

To Grind: For Masala

Chopped Ginger                                        - 2 tsp

Chopped Garlic                                         - 2 tsp

Green Chillies                                            - 2

Cinnamon                                                  - 1

Cloves                                                        - 1

Star Aniseeds                                             - 1

Cloves                                                        - 1

Green cardamom                                       - 1

Fresh Coriander                                         - a handful

Others :

Briyani rice ( Seeraga Samba rice)           - 2 cup

Chicken                                                     - 1/2 kg (cut into medium size pieces)

Big onion  (cut lengthwise)                       - 2  ( medium size)

Tomato                                                      - 2 

Fresh Coriander leaves                              - a handful

Fresh Mint leaves                                      - a handful

Curd                                                           - 1 tbsp

lemon                                                         - 1/2

Oil                                                              - As required

Ghee                                                           - 2 tsp

Water                                                          - 4 cups

Salt                                                             - as required

Masala Powders

Turmeric powder                                       - a pinch

Chilli Powder                                             - 2 tsp

Cumin Powder                                            - 1 tsp

Coriander Powder                                       - 1 tsp

Whole Garam Masala

Cloves                                                        - 1

Star Aniseeds                                             - 1

Cloves                                                        - 1

Green cardamom                                       - 1

Procedure:

1.  Wash the rice , empty all water and keep it aside
2. Grind all things mentioned in the list
3. Heat oil + ghee in a cooker
4. Add rice to it. saute for some time. You can see rice getting dry. That is the perfect time to switch off the flame. This is done to prevent the rice getting sticky.
5. Take out the rice 
6. Add more oil + ghee and add everything listed in whole garam masala.
7. Then add onions
8. Once onions become translucent add chicken.
9. After some time add tomatoes.
10. Add the masala and all the powders including salt.
11. Add 2 cups of water
12. Close the lid and wait for 5 continuous whistles.
13. After the pressure faded away, open the cooker. add rice , curd and remaining 2 cups of water.
14. Add coriander leaves and mint leaves. mix it well and keep the cooker for 1 whistle.
15. Add lemon juice atlast after opening the briyani.  Be careful while mixing up briyani. Make it a perfect round when you are mixing up the briyani otherwise you might end up breaking the rice.
16. Enjoy your briyani with raita, Boiled eggs, Kothamalli thuvaiyal,, brinjal gothsu and chicken 65.

Quick Tips :

1. You can increase the chilli powder if u like much spicy foods. The quantity which i have mentioned would be of medium spice only.
2. If your tomatoes are very sour, you can skip adding curd and lemon juice. otherwise our briyani would have turned to tomato briyani.
3. Note, i have not soaked  rice before. so adding 2 cups of water for 1 cup of rice. If you are soaking the rice 1.5 cups of water for every 1 cup would be fine.
4. Don't add too much turmeric powder as it will spoil the briyani colour

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.

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.

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.

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.

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.

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!!