KUZHALI'S SAMAIYALARAI: HEALTHY RECIPES

Showing posts with label HEALTHY RECIPES. Show all posts

Vegetable pockets, Easy & tasy breakfast/dinner/snacks recipe- kuzhali samaiyalarai

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:

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.

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Masala milk, Masala doodh recipe, masala milk powder recipe, how to make masala milk, மசாலா பால்

Masala milk is a very tasty and healthy milk . it is nothing but a flavourful milk prepared using milk and some spices. There are many versios in masala milk, which differs in the spices used and its measurements.

Oats idli recipe, oats idli with our semolina, Oats wheat idly recipe

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 .

Oats Recipes videos

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: https://youtu.be/sy1bcdzGvOY

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