Other few recipes using buttermilk in our blog
Tomato soup is such a refreshing tasty soup. In this tomato soup I haven't added any cream or flour for thickness. In this recipe I have added few beetroot pieces too for attractive colour.
Instead of beetroot carrot pieces can also be added.
Pizza is one of a favourite dish for many of us. In this post I have shared a easy sandwich recipe using bread in pizza taste.
Here I have used home made pizza sauce, you can eve use store brought pizza sauce too to make the sandwich.
Coconut Rice is a super tasty variety rice recipe using coconut. We make few different ways to make the coconut rice. already I have shared the regular coconut rice recipe here in our blog. please check the below link for the recipe.
But here to give additional twist , taste and flavour I have added urad dhal to the coconut rice which takes the regular coconut rice to next level. It makes the rice more healthy, tasty and flavourful.
in our home we prepare coriander thokku using coriander leaves and urad dhal. But this thokku is different from that in taste, flavour and texture.
Click the below link to check out our traditional coriander leaves thokku with dhal.
kothamalli thokku(coriander leaves thokku)- click here
In this way we can prepare the thokku using mint leaves only or only with coriander leaves too.
This thokku can be stored in refrigerator for 2-3 weeks in clean glass jar. This can be served with rice, dosa, idli, and even with chapatti too.
It tastes scrumptious with plain curd rice too and we can even mix with hot rice too.
Please check the links for few other thokku recipes already shared in our blog.
Mango ginger Thokku- click here
Ok now coming to the recipe.
VIDEO:
CORIANDER MINT LEAVES THOKKU
SOAKING TIME: - | PREPARATION TIME: 10 mins | COOKING TIME: 15 mins
AUTHOR: KUZHALIS SAMAIYALARAI
RECIPE TYPE: SIDE DISH
CUISINE: SOUTH INDIAN
SERVES: -
INGREDIENTS:
VIDEO RECIPE LINK: https://youtu.be/N5CG684Jw_4
PREPARATION:
Wash and clean the coriander leaves and mint leaves well and wipe the extra moisture.
Remove the fibres from the tamarind and cut them into small pieces for easy grinding.
METHOD:
First grind the coriander leaves and mint leaves along with salt, tamarind, jaggery, asafoetida into smooth paste by adding little water.
In hard bottomed pan add the oil and let it heat.
Then add mustard seeds, and red chilli, let the mustard seeds splutter.
Add the finely chopped garlic and curry leaves. Saute till the garlic becomes golden brown.
Then add the ground paste. Stir well and cover with a lid.
Let the thokku to cook in low medium flame till it becomes shiny and thick.
Open the lid and stir in between to avoid burning at the bottom.
Once the thokku becomes thick , switch off the flame.
Let the thokku to cool down completely. Store in air tight bottle and store in refrigerator. It tastes great with Rice, idli, dosa, chapatti.
NOTES:
First grind the coriander leaves and mint leaves along with salt, tamarind, jaggery, asafoetida into smooth paste by adding little water.
Then add mustard seeds, and red chilli, let the mustard seeds splutter.
Add the finely chopped garlic and curry leaves. Saute till the garlic becomes golden brown.
Then add the ground paste. Stir well and cover with a lid.
Let the thokku to cook in low medium flame till it becomes shiny and thick.
Open the lid and stir in between to avoid burning at the bottom.
Once the thokku becomes thick , switch off the flame.
Let the thokku to cool down completely. Store in air tight bottle and store in refrigerator. It tastes great with Rice, idli, dosa, chapatti.
Pizza pinwheels is a scrumptious snacks /dinner recipe. Generally we prepare pizza dough using yeast. But here in this recipe I have used wheat flour and does't used yeast or baking soda.
Mostly we prepare the regular onion tomato chutney for idli/dosa. In this we can add coriander leaves which takes the chutney to next level.
Ragi dosa is one of the easy healthy breakfast/dinner recipe. In south India idli/dosa is the most common recipe in each and every house hold. We usually make idli/dosa using idli rice and urad dhal.
Here I am sharing a slight variation from regular dosa . I have added ragi flour to make it more healthier. I have already shared the recipe for super soft no fail idli recipe . Also shared the idli using pearl millet(Kambu in Tamil).
Click here to check the oats idli recipe..
Do check those recipes too and provide your feedback in comments.
Recently have shared the video recipe of crispy dosa batter and andra style Karam dosa recipe too.
Ok now coming to the recipe.
RAGI DOSA
SOAKING TIME: 5 HRS | PREPARATION TIME: 5 mins | COOKING TIME: 5 mins
AUTHOR: KUZHALIS SAMAIYALARAI
RECIPE TYPE: MAIN
CUISINE: SOUTH INDIAN
SERVES: 2 PERSONS
INGREDIENTS:
1 cup Ragi flour
1 cup idli rice
1 tablespoon urad dhal
1 tablespoon fenugreek seeds
water as required
salt to taste
VIDEO RECIPE LINK:
PREPARATION:
Rinse and Soak the idli rice, urad dhal and fenugreek seeds for minimum 5 hrs.
METHOD:
Grind the rice , urad dhal and fenugreek seeds in grinder or mixie by adding required batter into smooth paste.
Add the ragi flour and salt. mix well.
Adjust the consistency by adding required water.
Let the batter to ferment for minimum 10 hrs or over night.
Mix the fermented batter well with a ladle.
Heat a tawa and spread some oil.
Make dosa as thin or thick as per your wish.
Let both the sides to cook golden brown.
Serve hot with any chutney of your choice.
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VAZHAITHANDU PULI PACHADI is a traditional kootu/curry kind of recipe usually shared along with rice. This tastes yummy with sambhar rice, rasam rice, etc.,
Pine apple Kesari is such a easy scrumptious sweet. Mostly we make Keshri for sudden guest visits as it requires less time & ingredients. If we follow few tips, this is one of the very easy no fail recipe.
There are variety of Kesari we can prepare with rava(semolina), Vermicelli(semiya etc., We can give variety of flavours by adding fruits like pine apple, mango apple etc.,
Khoya paneer is one of a super yummy gravy recipe using paneer. It is so rich and creamy curry with out using onion and garlic.
Vegetable pockets is one of a easy yet tasty recipe suitable for packing lunch boxes . it can be served for breakfast/dinner or even as evening snacks.
It is so filling as we have stuffed a lot of vegetables.
The stuffing can be prepared as per our own wish. I have shared a basic way of making the stuffing. In that we can add or reduce the vegetables, can even add paneer, mushroom or cheese too.
The one and only thing we need to make sure is the stuffing should not be thin/runny. We should make the stuffing as dry as possible while cooking the vegetables, then only while cooking , the masala will not come out .
Ok now coming to the recipe.
Video recipe:
VEGETABLE POCKETS
SOAKING TIME: 30 MINS | PREPARATION TIME: 10 mins | COOKING TIME: 15 mins
AUTHOR: KUZHALIS SAMAIYALARAI
RECIPE TYPE: MAIN
CUISINE: INDIAN
SERVES: 4 PERSONS
INGREDIENTS:
2 cups wheat flour
1 teaspoon salt
1 tablespoon ghee
1 teaspoon cumin
1 tablespoon oil
1 big onion
1 tablespoon ginger(grated)
1 tablespoon garlic (grated)
1 teaspoon red chilli powder
1 teaspoon coriander powder
1/4 teaspoon cumin powder
1/2 teaspoon turmeric powder
1/2 teaspoon salt(or as required)
1/2 teaspoon garam masala
1/4 teaspoon mint powder(optional)
Mixed vegetables
1/2 cup grated cabbage
1/2 cup peas& corn
8-10 french beans(finely chopped)
1 small potato(chopped)
1 big carrot(chopped)
5 small cauliflower florets(chopped)
VIDEO RECIPE LINK:
PREPARATION:
Chop the vegetables and keep them ready.
Chop the onion and grate the ginger &garlic and keep it aside.
METHOD:
First mix the ghee and salt well in with the wheat flour.
Then knead the dough as we make chapathi by adding required water little by little.
Let the dough to rest for around 30-60 minutes.
In a heavy bottomed pan, add some oil. Let it heat.
Add the cumin seeds and let it splutter.
Then add the onion, grated garlic , ginger and sauté well.
Add required salt .
Once the onions becomes translucent, add the spice powders except garam masala powder.
Sauté in low medium flame for 30 seconds without burning them.
Then add the chopped vegetables and mix well.
Now reduce the flame to low and cover with a lid.
Let the vegetables to cook till soft.
Stir in between to avoid burning at the bottom.
Sprinkle some water and mix well to make the vegetables to cook fully. Don’t add more water.
Once the vegetables are cooked add the garam masala, coriander powder and mint powder.
Sauté well .
Then remove the stuffing from the heat and let it cool down completely.
Now once again knead the prepared dough for 1- 2 minutes.
Then divide into equal sized balls, approximately a big lemon sized
Then roll using the rolling pin and prepare round thin chapthis.
Place the required stuffing the center and slightly flatten them.
Then close all the four sides one by one and seal properly.
Now our square shaped vegetable pockets are ready to cook.
Heat a tawa and sprinkle some oil.
Place the prepared squares and let it cook in low flame.
Flip in between and let it cook till it becomes golden brown on both the sides.
Sprinkle some oil on both sides for even cooking.
Hold the squares using tongs and let the sides also to cook.
Now hot, tasty vegetable pockets are ready to serve.
Tastes delicious even with simple tomato ketchup itself.
NOTES:
Adding ghee while kneading the dough gives soft outer layer.
If you likeyou can add 1 or 2 finely chopped green chillies too and reduce the red chilli powder.
Adding mint powder gives additional flavour to the masala., you can even add few mint leaves too or simply omit.
You can even add soya chunks, paneer, mushroom or any other vegetables of your choice.
VIDEO RECIPE:
STEP BY STEP
PHOTOS:
Then knead the dough as we make chapathi by adding required water little by little.
Let the dough to rest for around 30-60 minutes.
In a heavy bottomed pan, add some oil. Let it heat.
Then add the onion,
grated garlic , ginger and sauté well.
Add required salt .
Once the onions becomes translucent, add the spice powders except garam masala powder.
Sauté in low medium flame for 30 seconds without burning them.
Then add the chopped vegetables and mix well.
Now reduce the flame to low and cover with a lid.
Let the vegetables to cook till soft.
Stir in between to avoid burning at the bottom.
Sprinkle some water and mix well to make the vegetables to cook fully. Don’t add more water.
Once the vegetables are cooked add the garam masala, coriander powder and mint powder.
Sauté well .
Then remove the stuffing from the heat and let it cool down completely.
Now once again knead the prepared dough for 1- 2 minutes.
Then divide into equal sized balls, approximately a big lemon sized
Then roll using the rolling pin and prepare round thin chapthis.
Place the required stuffing the center and slightly flatten them.
Then close all the four sides one by one and seal properly.
Now our square shaped vegetable pockets are ready to cook.
Heat a tawa and sprinkle some oil.
Place the prepared squares and let it cook in low flame.
Flip in between and let it cook till it becomes golden brown on both the sides.
Sprinkle some oil on both sides for even cooking.
Hold the squares using tongs and let the sides also to cook.
Now hot, tasty vegetable pockets are ready to serve.
Tastes delicious even with simple tomato ketchup itself.
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.
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