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.
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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Vegetable
pockets is
one of a easy yet tasty recipe suitable for packing lunch boxes . it can be
served for breakfast/dinneror 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 tooand 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:
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.
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.
Puttu is a traditional breakfast in south india especially
in kerala. We usually make sweet puttu as snacks.Generallu puttu will be
prepared using specially prepared puttu flour/idiyappam flour.
Here in this recipe I have used red rice to make the
puttu. Instead of red rice, white raw rice can also be used.
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 withfollowingdishes. Click the respective name for the recipes
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: https://youtu.be/EQXcLcoWRn8
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:
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.
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 +
circle.
