Potato Bread Sandwich

How many Sandwich lovers there??  Today's recipe is very much Indianized Potato sandwich. This recipe is for those, who prefers Indian flavor in everything.. Its very easy to prepare too.. Give a try to this recipe once for a hassle free, tasty and fulfilling breakfast.

The recipe follows..

Yields : 2 Sandwiches

Preparation Time : 20 minutes

Ingredients:

Potato                    - 2 (Medium size)

Big Onion             - 1

Bread Slices          - 4

Chopped Ginger   - 2 tsp

Green Chili           - 2

Salt                        - As required

Chili Powder         - 1/4 tsp

Cumin Powder      - 1/4 tsp

Garam Masala       - 1/4 tsp

Coriander Leaves  - few

Oil                          - for toasting (optional)

Procedure:

• Boil potatoes. Chop finely Big onion, Ginger, Green chili and Coriander leaves.
• Take a bowl. Add boiled potatoes to it. Add also Big onion, Ginger, Green Chili, Coriander leaves, salt, chili powder, cumin powder and Garam  masala powder to it.
• Smash and mix everything well.
• Stuff it in between breads and toast it using a toaster or using a dosai pan.
• When its done on one side, carefully flip it over to the other. Enjoy your Sandwich hot after its done on both sides. 

Kal Dosai

 I can read what is going on in your minds,  wondering if there is  a separate recipe for Kal Dosai??

Yes!! this is the original recipe for Kal Dosai. Rice and dal are soaked together for whole night. In the morning it is ground to  a batter and dosai is  prepared with that batter. No need of fermentation. You get to eat soft and spongy dosai which is perfect for breakfast.

 Rice and dal proportion also differs from that of usual Dosai batter and Its totally a different avatar of usual dosai. No more waiting, Original kal dosai recipe follows..

Yields : 25 - 30 Dosai

Preparation time : Grinding time + 5 minutes + Over night soaking time

Ingredients:

Raw Rice                - 1 cup (Pacharisi)
Par-Boiled Rice      - 1 cup (Pulungal Arisi)
Urad Dal                 - 1 cup
Fenugreek Seeds     - 2 tsp (Vendhayam)
Salt                          - As required
Gingelly Oil            - For Dosai

Procedure:

• Wash Soak everything overnight. In the morning, grind together to a batter.
• Add enough salt to the batter. Now your Dosai batter is ready. Fermentation is not at all needed for this dosai. You can start preparing Dosai instantly.
• Heat the Dosai pan. Grease it with gingelly oil. Add the batter to the pan and expand it like Uthapam. Apply oil to it.. Once both sides are done, remove from the flame and serve it!!!
• Serve it hot with sambar and Chutney of your choice.

Thinai Arisi Dosai (Foxtail Millet Dosai)

I have been receiving a number of queries from our Blog followers regarding Millet recipes. I am hearing that Many of their family members didn't prefer to eat millets and they requested me to help on it. The basic reason why most of the people don't like  Millets is because of its peculiar taste; I would suggest to include the millets  in the form of  Dosai, Idli , Uthapam or Paniyaram instead of preparing pongal or variety rice with it.  This method has worked for us and I bet your family members too will  love it.

Last week i had prepared Batter for Rice Idli ; The batter looked very odd and whitish to me. I was worried what went wrong and suddenly it came to my mind that its been a long time I had prepared Rice Idli batter. Since everyone in our home including my kid started liking millets, I never thought  of Rice Idli or Dosai. Millets Idli and Dosai have replaced our Rice Idli and Dosai Try this method... It is one of the best ways to include millets in your diet.

Today's recipe is tasty Thinai Arisi Dosai..

Yields : 25 Dosai

Preparation Time : 5 minutes + Time for Grinding and Fermentation

Ingredients:

Thinai Arisi        - 1 cup  (Foxtail Millet)

Idli Rice              - 1 cup

Urad Dal             - 1/2 cup

Toor Dal             - 1 tsp

Channa Dal         - 1 tsp

Salt                      - As required

Gingely Oil         - As required

Procedure:

• Soak Thinai arisi,idli rice,urad dal, toor dal and channa dal for atleast 4 - 5 hrs.
• Then grind it along with salt. Let the batter ferment overnight or at-least for 8 hours.
• After batter has fermented, Heat a dosai pan.. Grease it with oil.. add the batter to the pan and expand it like Dosai.. Apply oil to it.. Once both sides are done, remove from the flame and serve it!!!
• Serve it hot with sambar and Chutney of your choice.
• I served it with Tomato Thokku.

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 

Kambu Adai (Bajra Adai / Pearl Millet Adai)

Today's recipe is healthy Kambu Adai. Kambu is one of the best millets for Diabetic people. It helps in Bone development in kids. It helps in weight loss  and its good for heart health too.. Hence its a highly recommended Millet for the whole family.

This Adai needs no fermentation also. Try this awesome Adai recipe to lead a healthy lifestyle!!

Makes : Around 25 Adai

Preparation Time : 10 minutes+ Soaking time & Grinding time.

Ingredients:

Kambu                      - 1 cup (Bajra / Pearl Millet)
Raw Rice                  - 1/2 cup (Pacharisi)
Toor Dal                   - 1/4 cup (Thuvaram Parupu)
Channa Dal               - 1/4 cup (Kadalai Parupu)
Urad Dal                    - 1/4 cup (Uluntham Parupu)
Red Chili                   - 2
Coriander Seeds        - 1/4 tsp (Malli)
Cumin Seeds             - 1/4 tsp (Seeragam)
Black Pepper             - 6 to 8 (Milagu)
Big Onion                  -1
Curry Leaves             - few
Salt                            - As required
Gingely Oil               - For making Adai

Procedure:

• Soak Kambu, Raw rice, Toor dal, Channa Dal and urad dal together for 2 hours. Chop Big onion and curry leaves finely.
• After 2 hours, take a mixer- grinder. Grind Red chili, Coriander seeds, Black pepper and cumin seeds for a while and after that add everything which we have soaked before.
• Grind everything together along with little salt. Add also chopped onions and curry leaves to the batter.
• Heat a dosai pan. Spray little oil to it. Add batter to the pan and expand it. Apply oil to it. Once your adai is done on both sides remove from the pan and serve it hot.
• Enjoy it with sambar and 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.

Carrot Dosai

Today's recipe is kids friendly, healthy and tasty Carrot Dosai.. You needn't worry about kids not eating carrots any more.. And this Dosai batter doesn't need any fermentation. You need time just for soaking Rice and Dal. Here comes that exciting recipe..

Yields : Around 15 Dosai

Preparation Time : 15 minutes + 2 hours soaking time

Ingredients:

Idli Rice        - 1 cup (Idli Arisi)
Raw Rice      - 1/2 cup (Pacharisi)
Toor Dal       - 1/4 cup (Thuvaram Parupu)
Channa Dal   - 1 tbsp (Kadalai Parupu)
Carrot            - 2
Red Chili       - 3
Black Pepper - 6 to 8 (Milagu)
Cumin Seeds  - 1/2 tsp (Seeragam)
Garlic pods     - 4
Big Onion       - 2

Procedure:

• Grate carrots. Chop finely Big onion.
• Soak Idli Rice, Raw Rice, Toor Dal and channa Dal together for 2 to 3 hours. 
• After that, take a blender. Grind Red chili, Black Pepper, Cumin seeds and Garlic pods for a while and after that add everything which we soaked before to blender. Add also grated carrots and enough salt. Grind everything together. Now our Dosai batter is ready.
• Heat the Dosai pan. Grease it with gingelly oil. Add the batter to the pan and expand it. Apply oil to it.. Once both sides are done, remove from the flame and serve it!!!
• Serve it hot with sambar and Chutney of your choice.
• I served it with Mint Tomato chutney.

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!!!

Oats - Godhumai Maavu Uthapam (Oats- Wheat flour Uthapam)

Another healthy Breakfast, which is fully packed with nutrients. This uthapam is prepared with Oats and Whole wheat flour. Vegetables are also added to make it much more healthy. And one more good news is that, it doesn't require any Fermentation. Here goes the easy and healthy recipe..

Yields : 5 Uthapam

Preparation Time : 30 minutes

Ingredients:

Whole Wheat Flour            - 1 cup
Oats                                     - 1/2 cup
Yogurt                                 - 1/4 cup
Big Onion                            - 1 (small)
Carrot                                   - 1 (small)
Chopped Cabbage                - a handful
Capsicum                              - 1/2
Salt                                        - As required
Gingelly Oil                          - As required
Coriander Leaves                  - few

Procedure:

• Chop finely Big onion,Carrot, Cabbage, Capsicum and coriander leaves. Powder oats.
• Take a bowl, Add whole wheat flour, powdered oats , yogurt and chopped vegetables to it.
• Add water in small instances and start preparing the batter. The batter should be of  uthapam  batter consistency. Add water accordingly. Add also enough salt. Let the batter sit aside for 15 minutes.
• Heat a dosai pan. Spray little oil to it. Add batter to the pan and expand it. Apply oil to it. Once the uthapam is done on both sides remove from the pan and serve it hot. I always prefer adding Gingely Oil for Dosai and Uthapam.
• Enjoy it with sambar and Chutney Of Your Choice.

Chili Chapathi

How many Chili Parotta lovers there?? Today's recipe is Chili Chapathi,  a healthy alternative to Chili Parotta.. You can prepare it in a jiffy.  Another way to make use of left over chapathis.   Here is the recipe..

Recipe For : 2

Preparation Time : 20 minutes

Ingredients:

Chapathi                    - 4

Big onion                  - 1

Green Peas                - a handful

Capsicum                  - 1 (small)

Ginger Garlic Paste   - 1 tsp

Green Chili               - 1

Red Chili Paste         - 1/2 tsp

Tomato Ketchup       - 1 tsp

Salt                            - As required

Oil                             - 1 tbsp

Coriander Leaves      - for garnishing

Procedure:

• Chop finely Big Onion and Green chili. Boil Green peas. Chop Capsicum into little bigger pieces. Chop also chapathi into bigger pieces.
• Heat oil in a pan. Add Chopped onions to it. When they turn translucent, add Ginger - Garlic paste.
• Saute till raw flavor goes off and after that add Red chili paste.
• Add also chopped capsicum and boiled peas after the raw flavor of Red chili  paste goes off.
• Add in tomato ketch up and required salt. Adjust the spice according to your taste.
• Mix everything well and add chopped Chapathi to the pan.. 
• Mix everything and saute for five more minutes, so that masala coats well with chapathi.
• Garnish with coriander leaves and serve it hot with Raita.

Varagu Arisi Idli (Kodo Millet Idli)

Idli has always been one of the best Breakfast recipes... Just give a try to this Varagu Arisi Idli, instead of regular Idli. Similar to regular idli, this idli will also be very soft. Have this Varagu Idli with Sambar and chutney for a complete Breakfast.

Varagu Arisi is fully loaded with vitamins and minerals and its gluten free too.. It helps with lowering Blood Sugar level and Cholesterol..

Eating healthy food, really protects us from illness. The recipe follows..

Yields       : 25 idlis

Preparation Time : 15 minutes + time for Grinding & Fermentation

Ingredients:

Varagu Arisi            - 3 cups (Kodo Millet)
Urad Dal                  - 3/4 cup
Fenugreek Seeds      - 2 tsp
salt                            - As required

Procedure:

1. Soak Varagu Arisi and Fenugreek seeds for atleast 3 hours. Soak Urad Dal separately for an hour.
2. Grind separately varagu arisi  and Urad Dal.
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 Chutney Of Your Choice.

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..

Besan Bread Toast (No Egg Toast)

Today's recipe is No Egg Bread Toast.. Bread dipped in Besan flour batter and its toasted. I have added onion and tomato to the Besan flour batter. You can also add Capsicum if you wish. The recipe follows..

Recipe For : 1

Preparation Time : 10 minutes

Ingredients:

Bread Slices                     - 2

Besan Flour                     - a handful (Kadalai Maavu)

Chopped Big Onion         - 2 tbsp

Chopped Tomato             - 2 tbsp

Salt                                   - As required

Turmeric Powder             - a pinch

Chili Powder                    - 1/4 tsp

Corinader Leaves             - few

Curry Leaves                    - few

Oil                                     - 1 tbsp

Procedure:

• Make sure Big onion, Tomato, coriander leaves and Curry leaves are finely chopped. You can use also capsicum if you wish.
• I have used Whole wheat bread for the recipe. You can use any type of bread.
• Take a bowl. Add Besan flour, salt, Turmeric powder and chili powder to it. Whisk it well so that no lumps are formed. Add also chopped vegetables to the bowl. Mix everything well.
• Take a Bread slice, Dip in the bowl. Take out immediately and cook it in a Dosai pan. 
• Add oil to the bread. When Bread is cooked on both sides take it out from pan and Enjoy it hot.

Masala Idiyappam

Another healthy, tasty alternative to Instant Noodles. Masala Idiyappam... You can prepare Idiyappam in just 15 minutes. And spend some 10 more minutes for preparing this Masala Idiyappam. You will get healthy and tasty Noodles!!!  I have used Brown Rice flour for preparing Idiyappam!!! Hence double healthy!!!

Here is the recipe...

Preparation Time : 30 minutes

Recipe For : 1

Ingredients:

Idiyappam                    - 2

Carrot                           - 1/2

French Beans               - 4 to 6

Fresh Peas                    - a handful

Big Onion                    - 1 (small size)

Garlic Pods                  - 3

Salt                              - As required

Turmeric Powder        - 1/4 tsp

Sambar Powdr            - 1 tsp

Garam Masala            - 1/2 tsp

Mustard Seeds            - 1/4 tsp

Curry Leaves              - few

Oil                               - 1 tbsp

Procedure:

• Break Idiyappam into small pieces. Chop Finely Big Onion, Garlic, Carrot and French Beans. Cook Fresh peas.
• Heat oil in a pan. Add mustard seeds. When they splutter add Chopped Onions , Garlic and curry leaves.
• After they turn translucent, add chopped Carrot, French Beans and cooked Peas. Cover the pan with a lid and let the vegetables cook in its own moisture.
• When the vegetables are done 3/4 th add salt, Turmeric powder and Sambar powder. 
• Saute well and then add Idiyappam. Mix everything well and cook for five more minutes.
• Switch off the flame and then add Garam Masala Powder.
• Serve it hot!!!

Whole Wheat Naan

How many Naan lovers there??? Here is the recipe for easy Homemade Butter Naan. . I usually prepare Naan with whole wheat flour. I don't prefer Maida flour, since many chemicals are used to refine it..  Try to replace Maida with Whole Wheat flour for preparing Poori, Parotta or Naan for a healthy life style.. You will surely love the taste too!!!

Now coming is the recipe for Whole Wheat Naan..

Recipe For : 8 Naan

Preparation Time : 2 hours

Ingredients:

Whole Wheat Flour               - 3 cups

Sugar                                      - 1 tbsp

Instant Yeast                          - 1/2 tsp

Yogurt                                    - 4 tbsp

Butter                                     - 2 tbsp

Water                                     - 1.5 cups

Kalonji Seeds                        - few (Karunjeeragam)

Salt                                        - As required

Procedure:

• Take instant yeast, sugar in a bowl. Add 1.5 cups of water to it and mix well. Let the mixture sit idle for 10 minutes.
• After 10 minutes, you can see the mixture has frothed. Now add 1 cup of wheat flour and whisk it. Keep it aside for 45 minutes. Now the mixture would look like in the below picture.
• 
• After 45 minutes, add remaining flour, salt,yogurt and butter to the bowl and start kneading well. Cover and keep the dough for 30 minutes.
• After 30 minutes, divide the dough into big size balls. Cover it again and keep it aside for 20 minutes.
• After 20 minutes, start rolling the dough with the help of flour. Sprinkle some Kalonji seeds in between and start rolling the dough.
• Heat a dosai pan. When its hot place rolled out dough on it and cook on both sides. When its done on both sides, add some butter over the cooked Naan and serve it hot...

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.

Broccoli Paratha

  Broccoli is such a healthy vegetable. It stands first in cancer prevention. Having Broccoli in our regular diet is very important. We can't find Broccoli frequently in India. You can use Cauliflower instead. Both has cancer prevention properties.

Any Broccoli haters there?? My kid is one among them. I should bribe him with Pappad or else he won't eat Broccoli. But he loves this Broccoli Paratha... Indeed he doesn't know that its Broccoli which is stuffed in. Try this delicious yet healthy Broccoli Paratha..

Here is the recipe..

Recipe For : 4 Parathas

Preparation Time : 20 minutes

Ingredients: 

Wheat Flour        -  1 cup

Salt                      - As required

Hot Water           - As required

Oil                       - As required

For Stuffing:

Broccoli Florets                 - 1/2 cup

Salt                                    - As required

Turmeric Powder              - 1/4 tsp

Chili Powder                     - 1/2 tsp

Coriander Powder             - 1/2 tsp

Cumin Powder                  - 1/4 tsp

Garam Masala Powder     - 1/2 tsp

Corinader Leaves               - few

Procedure:

• Cut and place Broccoli florets in hot water for 10 minutes.Drain water and chop florets very fine. I Used vegetable chopper for it. You can also use knife
•  Heat oil in a pan.. When the oil is hot, add chopped florets..  Saute for 3-5 minutes and add in all the powders except garam masala powder.
• Saute it till the Broccoli gets cooked .. It will take another 5- 10 minutes.. Switch off the flame and add garam masala powder.Now the stuffing is ready..

• Add salt to wheat flour. Add hot water in small instances and knead well.. Make balls out of the dough.. Roll out chapathi dough for 2 inch diameter with the help of flour..  Place the stuffing inside and throw some flour over the stuffing.This is done to avoid the stuffing from coming out.

• Close the stuffing and remove the excess dough.

• Shape the dough with hands so that dough completely covers the stuffing..Roll out the dough with the help of flour.

Heat Dosa pan.. Place rolled out chapathi on the pan.. When its cooked on one side, turn it to other side.. If you wish add Ghee, Butter or oil.. I didn't use anything..

Serve it with curd or pickle..

Mushroom And Vegetable Kati Roll

Mushroom And Vegetable Kati Roll

Going for a Picnic??? Thinking of which food to take??? My first suggestion would be Kati Roll. Its nothing but Vegetable pattties stuffed inside Chapathi, topped with Onion,lettuce, tomato ketch up and curd. No fuss meal!!! No need to take many boxes. You can take all the rolls in a single box. Very interesting isn't it??

Here is the recipe..

Recipe For : 1 Kati roll

Preparation Time : 10 minutes

Ingredients:

Chapathi                                                                     - 1

Mushroom and vegetable Patty for stuffing               - 2

Big Onion                                                                   - 1

Chopped Lettuce / Chopped Cabbage                      - a handful

Tomato                                                                       - 1/2

Tomato Ketch up                                                        - 1 tbsp

Curd                                                                            - 1 tbsp

Oil                                                                               - 1 tsp

Procedure: 

• Chop Big onion  and Lettuce lengthwise. Cut tomatoes in round shape. You can use cabbage, if you couldn't find Lettuce. You  can skip adding any of these above vegetables too. 
• Take Chapathi in a plate. Place the patties inside in a corner, Top it with onion, tomato and lettuce.  Add tomato ketch up and curd over the stuffing. You can also add Egg omelette to Baguette. I don't prefer adding Mayonnaise to any bread. So i used curd instead.
• Roll the chapathi and enjoy it. If you are taking Kati roll to eat out or taking it in lunch box, you can lock the roll with a Tooth-pick.
• Enjoy your roll!!

Mushroom And Vegetable Baguette Roll

Baguette is a type of French Bread. I have made a Indian type of filling for it. Just toast the Baguette. Fill in with stuffing. Add fresh onion, tomato and lettuce. Top it with Tomato ketchup and curd. There you go!!

A perfect full-filling healthy Breakfast!!!

Recipe For : 1 Baguette roll

Preparation Time : 10 minutes

Ingredients:

Baguette                                                                     - 1

Mushroom and vegetable Patty for stuffing              - 2

Big Onion                                                                   - 1

Chopped Lettuce / Chopped Cabbage                        - a handful

Tomato                                                                       - 1/2

Tomato Ketch up                                                        - 1 tbsp

Curd                                                                            - 1 tbsp

Oil                                                                               - 1 tsp

Procedure: 

• Chop Big onion  and Lettuce lengthwise. Cut tomatoes in round shape. You can use cabbage, if you couldn't find Lettuce. You  can skip adding any of these above vegetables too. 
• Take Baguette. Slit them into two without completely diving it. Toast them with little oil in a dosai pan.
• Then open it, Place the patties inside, Top it with onion, tomato and lettuce.  Add tomato ketch up and curd over the stuffing. You can also add Egg omelette to Baguette. I don't prefer adding Mayonnaise to any bread. So i used curd instead.
• Close the Baguette and enjoy it.