Dhal paratha is one of the yummy healthy paratha recipe. It is nothing but the stuffed roti in which the stuffing is prepared using moong dhal.
The preparation of this paratha is very easy if we know the tricks
of rolling.
This paratha doesn’t need any special side dishes, just pickles and curd itself
are the awesome pair of this paratha.
Nuggets is such a crispy tasty snack whicn can be served as starters or snacks. We can make variety of nuggets with various ingredients .
In this post I have shared a nuggets recipe using paneer and potato. It is such a simple recipe we can make in a jiffy.
This paneer veg nuggets best suits for the partys and potlucks too. We can even make in advance and keep in freezer. We can thaw and fry whenever required.
Avial is one of the very popular tasty south Indian delicacy mostly served with Adai and Rice& sambhar for lunch. This recipe is prepared using lot of vegetables and coconut.
This avail is such a simple ,quick and flavourful dish. There are many varieties and ways to make this avial, with small difference in addition of ingredients and making.
For little sourness some will add curd and some people will add a little tamarind juice.
In this recipe I have added curd and prepared as little drier version. The consistency is up to everyone’s personal preference, so we can make this same recipe as little drier or as semi gravy.
This avial can be served with following dishes. Click the respective name for the recipes
Ok now coming to the recipe.
AVIAL/AVIYAL
SOAKING TIME: - | PREPARATION TIME: 10 mins | COOKING TIME: 30 mins
AUTHOR: KUZHALIS SAMAIYALARAI
RECIPE TYPE: SIDEDISH
CUISINE: SOUTH INDIAN
SERVES: 3 persons
INGREDIENTS:
1
drumstick
10
French beans
1
Carrot
1
Raw banana
1/2
cup chopped yam
4-5
broad beans (papdi)
1/4
cup Thick curd(yogurt)
2
teaspoon coocnut oil
To
grind:
1/2
cup grated coconut
1
teaspoon cumin seeds
4
or 5 Shallots
3
green chillies
water
as required
To
temper
1
tablespoon coconut oil
1/2
teaspoon mustard seeds
Check
the notes section at the end of the video for more
detailes about the vegetables
VIDEO RECIPE LINK:
PREPARATION:
Grind the coconut green chillies , cumin seeds and shallots into smooth paste by adding required water.
Don’t add too much of water to grind.
Take thick curd and set aside.
In case the curd is not thick, use a seiver to drain the water and take the thick curd.
Chop the vegetables as 1 inch pieces and keep them ready.
Soak the cut raw banana pieces in water until use to avoid the change of colour.
METHOD:
First boil required water with salt.
Add the vegetables which take longer time to cook.
Let them cook till half.
Then add the other vegetables which take less time to cook.
Add turmeric powder.
Close with a lid and let all the vegetables to cook together till they become soft.
Once the vegetables are cooked add the ground coconut paste and mix well.
Let it cook for 1 minute. No need to cock for log time after adding coconut.
Then switch off the heat and then add the thick curd and mix well.
Temper the mustard seeds in coconut oil and mix well.
Finally add 2 teaspoon coconut oil for the fresh coconut flavor to the avial.
Now flavorful scrumptious avial is ready to serve.
NOTES:
1. To avoid the vegetables become mushy, it is always better to cook in open pot.
2. Add the veggies which take log time to cook first and then add the veggies which cook in less time later
3. The list of vegetables we can add in avial are
*drumsticks
*yam
*raw banana
*brinjal
*carrot
*beans
*broad beans
*ash gourd
*potato
*chayote
Out of the above vegetables drumsticks and raw banana gives nice taste and flavour to the avial , so better not to skip. Other vegetables are optional.
4. Generally drumsticks, broad beans take little more time to cook than raw banana, brinjal. so we can add them later.
5. In case if you are cooking in pressure cooker, just cook for 2 whistles and release the pressure immediately.
In that way the vegetables won’t get mushy, but i feel cooking open pot method is always better.
6. Adjust the spiciness by adding/removing the green chilies.
7. Adding turmeric powder is purely optional.
8. Adding shallots gives nice flavor and taste to the avial.
9. Always use required amount of water only to cook the vegetables, add some hot water in Case the water is required in between.
10. Always use the curd (yogurt) which is not sour.
11. Add only thick curd otherwise the avial will becomes thin.
12. Add the curd only after switch off the flame.
13. Tempering is optional, but it gives nice flavor to the avial.
14. Lastly adding coconut oil gives awesome fresh coconut flavor to the avial
VIDEO RECIPE:
STEP BY STEP
PHOTOS:
Don’t add too much of water to grind.
Take thick curd and set aside.
In case the curd is not thick, use a seiver to drain the water and take the thick curd.
Chop the vegetables as 1 inch pieces and keep them ready.
Soak the cut raw banana pieces in water until use to avoid the change of colour.
First boil required water with salt.
Add the vegetables which take longer time to cook.
Let them cook till half.
Then add the other vegetables which take less time to cook.
Add turmeric powder.
Close with a lid and let all the vegetables to cook together till they become soft.
Once the vegetables are cooked add the ground coconut paste and mix well.
Let it cook for 1 minute. No need to cock for log time after adding coconut.
Then switch off the heat and then add the thick curd and mix well.
Temper the mustard seeds in coconut oil and mix well.
Finally add 2 teaspoon coconut oil for the fresh coconut flavor to the avial.
Now flavorful scrumptious avial is ready to serve.
Do
try this recipe and please don’t forget to give your feedback in comments.
To
get the update of new recipes posted in my blog please do subscribe to my blog
or like my face book page or follow me on pinterest or add to your Google +
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Idly is a very staple food in south india. Generally we prepare idli using rice and urad dhal and we need to ferment the traditional idli batter. But this oats is a instant version. We can make this idly with in ½ and hour and serve.
This isli doesn’t require fermentation. The main ingredient for this idly is oats and broken wheat/wheat rava.
Mostly we use semolina (rava/sooji) to make this idly along with oats. But to make it more healthy I have added wheat rava.
This idli is so delicious soft and healthy. I have given a very basic recipe to make this oats idli. We can use add-ons to the batter like carrot, beans ,peas, etc., as per our wish to make it more nutritious.
Generally we prepare oats porridge for breakfast, but we can make a lot of healthy recipes with oats. I have already posted some recipes with oats in my youtube channel. I will update here too one by one. In the mean time please check the below link for those recipes .
Ok now coming to the recipe.
OATS IDLY
SOAKING TIME: 15 mins | PREPARATION TIME: 5 mins | COOKING TIME: 10 mins
AUTHOR: KUZHALIS SAMAIYALARAI
RECIPE TYPE: MAIN
CUISINE: SOUTH INDIAN
YIELDS: 12 IDLYS
INGREDIENTS:
2
cups oats
1
cup wheat rava
2
green chillies
1
cup curd
water
as required(approx 3 cup)
2 green chillies
Few
curry leaves
salt
as required(approx 2 teaspoon)
1 inch piece ginger(grated)
5 to 6 cashew nuts
1
tablespoon oil
1
teaspoon mustard seeds
1 teaspoon urad dhal
1
teaspoon channa dhal
1/2
teaspoon baking soda/Eno salt
Water
as required
VIDEO RECIPE LINK:
PREPARATION:
Dry roast oats and wheat rava separately for 1 to 2 minutes.
No need to roast them till they changes colour. Just sauté them till they becomes hot enough to touch and nice aroma starts to come.
Let them cool down and then grind into coarse powder.
You can prepare this powder and store in a airtight bottle for future use.
Keep it aside.
METHOD:
In a bowl mix the ground powder, curd and required water.
Let it rest for 15 minutes.
In this time, the flour will absorb the water and becomes thick.
After 15 minutes, add the other ingredients
Salt, ginger,green chillies, and cashews .
Now adjust the consistency by adding some more water and mix well.
Temper the mustard seeds in oil and then add urad dhal and channa dhal. roast them till golden brown.
add this tempering into the batter and mix well.
The batter should not be too thick or too thin.
Grease the idly plates with oil(if you are pouring the batter directl in to the pits in the idli plate).
Now mix eno salt or baking soda in to the batter and immediately pour in the idly plates.
Boil some water in the the idly pot .
Place the idly plate in the pot and steam cook for 10 minutes.
You can place some cashew nuts on the pits before pouring the batter for garnishing.
Once the idlys are cooked, it won’t stick,if you touch with wet fingers.
Dip a spoon in water and then remove the idlys after few minutes.
Serve hot with chutneys or sambhar of your choice.
NOTES:
1. you can even use semolina instead of wheat rava.
2. i have used samba broken wheat, you can use fine wheat rava too.
3. Totally 2 1/2 cups of water required for me, it may slightly differ as
per the rava used.
4. Dont add more water at a go, add little by little and prepare the
batter as right consistency to get nice fluffy idly.
5. You can even add grated carrots too.
6. After adding eno/Baking soda , dont let the batter to sit for
long time.
7. Mix the batter each and every time while making the idlys.
8.let the hot idly plate to sit for 2 to 3 minutes before removing idlys
or else you can show the backside of the idly plate under the water
to make it cool down fast.
9. Greasing the idly plate with oil is must if you are making the idlys
directly. you can use cloth too on the idly plate.
10.adding cashews is optional , but it gives nice crunchy tastes to the idlys.
11. Dont grind the oats and wheat rava into smooth powder, just grind them
as coarse as shown.
12. you can use instant variety oats too.
13.Just roast the rava and oats till it starts giving nice flavour, no need to
roast till the colour changes
VIDEO RECIPE:
STEP BY STEP
PHOTOS:
Dry roast oats and wheat rava separately for 1 to 2 minutes.
No need to roast them till they changes colour. Just sauté them till they becomes hot enough to touch and nice aroma starts to come.
Let them cool down and then grind into coarse powder.
You can prepare this powder and store in a airtight bottle for future use.
Keep it aside.
In a bowl mix the ground powder, curd and required water.
Let it rest for 15 minutes.
In this time, the flour will absorb the water and becomes thick.
After 15 minutes, add the other ingredients
Salt, ginger,green chillies, and cashews .
Now adjust the consistency by adding some more water and mix well.
Temper the mustard seeds in oil and then add urad dhal and channa dhal. roast them till golden brown.
add this tempering into the batter and mix well.
The batter should not be too thick or too thin.
Grease the idly plates with oil(if you are pouring the batter directl in to the pits in the idli plate).
Now mix eno salt or baking soda in to the batter and immediately pour in the idly plates.
Boil some water in the the idly pot .
Place the idly plate in the pot and steam cook for 10 minutes.
You can place some cashew nuts on the pits before pouring the batter for garnishing.
Once the idlys are cooked, it won’t stick,if you touch with wet fingers.
Dip a spoon in water and then remove the idlys after few minutes.
Serve hot with chutneys or sambhar of your choice.
Do try this recipe and please don’t forget to give your feedback in comments.
To
get the update of new recipes posted in my blog please do subscribe to my blog
or like my face book page or follow me on pinterest or add to your Google +
circle.
ü Email Subscription: Kuzhalis samaiyalarai
ü Face book Page: Kuzhali's Samaiyalarai
ü Twitter: KuzhaliSamaiyalai
ü Instagram: kuzhalis Samaiyalarai
ü Pinterest: kuzhalis samaiyalarai
ü For videos please subscribe: kuzhalis samaiyalarai
