1. 1 small red cabbage
2. 1 tomato
3. 1 cup chopped coriander leaves
4. 1 tsp. powdered jeera
5. salt,sugar,and lime to taste
Shred cabbage finely. Make small cubes of tomato. Mix cabbage and tomato. Add jeera powder and coriander. Mix salt, lime and sugar as per taste. Toss the salad and serve.
Paneer and moong sprouts optional.
1. 3 medium sized carrots
2. 1 medium size capsicum
3. 2 tablespoon bengalgram sprouts
4. 1 tablespoon finely chopped coriander leaves
5. salt, lime to taste
Wash and grate carrots. Dice capsicum into small pieces. Combine all ingredients and garnish with chopped coriander leaves.
If you wish you can combine cabbage and grated coconuts.[optional]
Oats 1cup
rice flour 1/2 cup
sour buttermilk 1/2cup
green chillis 2
onion 1
salt as per taste
oil
Mix oats,rice flour and salt in a bowl.Add buttermilk and mix
together.Add water depending on the consistency of batter.
Now add chopped onion and green chillies.
Mix thouroughly and set aside for minimum 1hour.
Heat the tawa.Add few drops of oil and pour the dosa batter and
cook on both sides.
Transfer to a plate and serve with coconut chutney or onion
chutney.
Rice flour 4cups
Pappad flour 1cup
Fenugreek powder 1tsp[optional]
Mix rice flour,pappad flour,fenugreek powder and salt in a bowl.
Add needed water.The consistency of batter should be the same
as normal idli batter.
Leave the batter to ferment for overnight,We can prepare idli and
dosa using this batter.
Masala dosa
Place some potato curry and roll the dosa.
Rava 1cup
Maida 1cup
Rice flour 1/2cup
Green chilly 3 to 4 finely chopped
Ginger, a small piece finely chopped
Jeera 1tsp.
Salt to taste
Mix rava, maida, rice flour together into a thick batter adding required quantity of water. Add salt as per your need and mix well. Leave in a warm place for 7 to 8 hours. If you want the batter to be used immediately add 1cup of sour buttermilk and reduce the amount of water. Now add ginger, chilly pieces.
In a warm non-stick tawa spray some oil and drop the batter. When the edges start turning brown turn it to other side and cook. Remove in a few minutes.
Delicious dosa is ready to serve.
I submit this recipe for people who don’t consider themselves as great cooks, but would still want to get their hands dirty and want to try some new stuff. Very easy to prepare. You can buy and store flours like rice flour, ragi flour, soya flour, corn flour, maida rawa, moong dal flour, besan, pappad flourand oats. With these flours you can prepare verities of dosas and idlis.
Ragi idli and Dosa
Ragi idli is delicious and has been used by all for its calcium abundance. This is preferred by diabetic persons. More of proteins and fiber. Easy to digest and cholesterol free dish.
Ragi flour 2cups
Pappad flour 1/2cup
Salt as per taste
Mix ragi flour, pappad flour and salt with required water. The consistency of batter should be the same as normal idli batter.Leave the batter to ferment overnight. We can prepare idli and dosa from the same batter. For dosa you can add extra water if needed. For any dosa you can add cumin seeds, green chillies, onion, ginger, corriander and curry leaves.
For any dosa you can add vegetables like carrot, bell pepper, tomato, onion and cabbage or broccoli as per taste.
Fermentation plays important role in making fluffy idlis. The softness of idlis depends on proper fermentation. The fermentation is slow in winter and quick in summer. Grease the idli maker plates with any cooking oil and fill with batter. Close the lid and steam for 10 minutes. For making dosa heat the non-stick tawa. Drizzle a few drops of oil and pour the dosa batter. Cook on both sides and remove from heat. Serve with coconut chutney or onion chutney.
Ingredients
1. Semolina/rava/sooji -1cup
2.Thick curd/yogurt -1cup
3.Mustard seeds -1tsp
4.Bengal gram/chana dal -1tsp
5.cashewnuts as required
6.coriander leaves -a few
7.curry leaves -a few
8.baking soda -a pinch
9.minced green chillies& ginger -1tsp
10.salt as reqiured
11.oil -2tsp
Preparation
1. Roast the sooji lightly
2. Add curd and mix well
3. Heat oil in a pan. Fry cashew nuts and keep aside.
4. splutter mustard seeds and fry brngal gram.
5. Add a pinch of soda and mix all well.
6. Add chopped coriander leaves,curry leaves and chilly ginger mix.
7. Keep it aside for 5 to 10 minutes.
8. Grease the idly plates and pour the batter into them.
If you feel the batter is thick add little water.
9. Steam it for 10 minutes.
10. you can add vegetables like carrot and capcicum[optional].
serve with coconut chutney or onion chutney.
One day my son’s friend invited us to have dinner in their house.
They prepared a dish made of eggplant[brinjal].They told us this
is traditional Andra dish. I prepared the same dish at my place,
liked by all. I hope you like this too and find this tip useful.
Ingredients
1.Egg plant 1/2 kg
2.Oil 2tsp
3.Channa Dal 4tsp
4.Black Gram 1tsp
5.Red Chillies 3
6.Coriander Seeds 4tsp
7.Cumin Seeds 2tsp
8.Ground nut Seeds 5tsp roasted
9.Raw fresh Coconut shreds 50gm
10.Tamarind a lemon size
11.Salt as per taste
Preparation
Clean the eggplants with fresh water and wipe with a dry towel.
Heat 1tsp oil in a frying pan. Now fry chillies, Channa Dal, Black
Gram, Coriander seeds, Cumin seeds.Now make a fine powder of all
including roasted groundnut.
Soak tamarind in 1cup of water.
Now cut eggplant like plus,carefully stuff the powder into it.
Then take 1tsp of oil in a pan and fry all the stuffed eggplants
in a low flame.Stir the eggplants carefully,until it is cooked
well.
Now add tamarind water and remaining powder.Cook for 5minutes.
If required add a little water to make the gravy thinner.
Serve with hot rice.
Badam Carrot Kheer
Ingredients:
Preparation:
Serve hot or cold.
Like KamalHassan’s Dasavatharam this is about Dasavatharam of ‘Avul’ – flattened rice, also called poha thick.
1. Vella Avul: Take a cup of poha. Put it in a bowl and wash under running water. Drain extra water from it. Now mix init 1/2 cup of grated jaggery , 1/4th cup of grated coconut and powder of 2 cordomem. Now it is ready to serve.
2. Lemon Avul: Poha 1cup, 1/4tsp turmeric powder, a pinch of asafetida, 1 tbsp chana dal ,2 green chillies, juice of ½ lemon, salt as per taste, 2 tbsp oil, 1 tsp mustard seeds, asafetida, 1 tbsp chopped curry leaves. Heat the oil in a pan. Add mustard seeds. Once they splutter add chana dal. Now add chopped green chillies and asafoetida and curry leaves. In soaked poha mix salt and turmeric powder. Now add soaked poha andstir for few minutes. Remove pan from gas.,add lime juice and mix thoroughly. It is ready to serve.
3. Tamarind avul: 1cup of poha,2tbsp tamarind paste,1tsp mustard seeds,1tbsp chana dal,1tsp sambar powder ,2tbsp oil,,1/4tsp turmeric powder, apinch of asafoetida, salt as per taste, 1tbsp chopped curry leaves. In soaked poha mix turmeric powder, salt and tamarid paste.Keep aside. Heat the oil in a pan. Put mustard seeds.Once they splutter add chana dal.Fry till brown.Now addasafoetida and curry leaves.Now add poha mix and stir well for few minutes. Remove from heat and serve hot.
4. Coconut Avul: 1cup poha, 2tbsp oil, 1tsp mustard seeds,1tbspurad dal,2chopped green chillies,1tbsp curry leaves,1/4 cup shredded coconut. Heat the oil. Let the mustard seeds splutter.Add urad dal .Stir till brown.Now add chopped chillies and curry leaves.Add poha and shredded coconut.Stir for few minutes.Ready to serve.
5. Peanut avul: 1cup poha ,1/8cup peanut ,2 red chillies,1tbsp oil. Fry in a pan chillies and peanut..Remove the skin of the peanut.Inmixer jar ground the peanut and chillies coarsely. Heat the oil.Add poha and peanut powder.stir for few minutes.Remove from heat and serve.
6. Till (Sesame seeds) Avul: 1cup poha,2red chillies 1tbsp till ,1tbsp oil. Fry till and red chillies .Ground this to a fine powder. Heat the oil.Add poha and till powder. Stir for few minutes.Remove from heat and serve.
7. Pepper & Cumin seed Avul: 1cup poha , 1tsp pepper cumin seed powder, 2tbsp oil, 1tbsp curry leaves. Heat the pan. pour oil into it.Add poha ,pepper cuminseed powder,curry leaves.Stir for few minutes.Remove from heat and serve hot.
8. Vegetable Avul: 1cup poha,1tsp mustard seeds,1tbsp chana dal,1/4tspturmeric powder,2green chillies,1smallonion chopped,1medium sized tomatoe cut into smallpieces,2tbsp green peas,apinch of asafoetida,2tbsp of oil,1tbsp curry leaves 2tbsp finely chopped coriander leaves.,1 small carrot cut into small pieces. Heat the oil in a pan. Add mustard to splutter.Add chana da,l.Fry till brown.Add chopped green chilies,curry leaves.Now add onion and fry until onion is lightly brown.Add green peas, pieces of tomatoe and carrot.,asafoetida ,turmeric powder and salt as per tasteStir well and cook for few minutes on reduced heat.Now add poha and stir well. Garnish with coriander leaves
9. Aval Puttu: 1cup poha,3/4cup jaggery,2tbsp grated coconut,smallpieces of 5 cashew nuts,powder of 3 cardomom. Heat the pan.Fry poha till light brown. Remove from heat.Make a coarse powder of it. Take ½ cup of luke warm water.Add warm water gradually to the grounded poha and keep it closed with a lid for 10 minutes. Now heat the pan. Heat jaggery with ½ cup of water until thick.Now add coconut,poha and cordomom powder.Stir for few minutes.Now add fried cashew nuts.Serve hot or cold.
10. Curd poha: 1cup poha,1green chilly,1tsp mustard seeds,1tsp grated ginger,1tbsp curry leaves, ½ cup curd. Heat oil. Fry mustard seeds till it splutters.Add green chilly,ginger pieces ,asafoetida and curry leaves.Stir for a minute and remove from heat.Now mix poha and curd.Add salt as per need. Mix thoroughly and serve.
