Jan 31, 2013

OATS DOSAI

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      A simple & healthy dosai  for a morning break fast. I have used Rava for crispyness. Oats has a stickiness texture in the dosai. In order to avoid it, I am using Rice flour. Start your day with a healthy breakfast.

INGREDIENTS

OATS
1 Cup
RICE FLOUR , RAVA
½ Cup
ONION
1
GREEN CHILLY
1
GINGER
1 Inch piece
CARROT
Finely chopped pieces
MUSTARD SEEDS
¼ Tsp
URAD DHAL
¼ Tsp
CUMIN SEEDS
¼ Tsp
CURD
1 Tsp
PEPPER
¼ Tsp
SALT
To Taste


STEP BY STEP PICTURES

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Dry roast the oats & powder it finely.

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In a kadai heat oil, add Mustard seeds,Urad dhal,Cumin seeds,Pepper,chopped carrot.,Green chilly,chopped Onions. Fry it.

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Add Rava & fry until you get nice aroma.

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Transfer to a wide bowl. Add salt & powdered Oats,rice flour.

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In a bowl dilute the curd by adding water. (Adding curd is optional).

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Add the curd to the batter. Make it little bit watery ( like rava dosai batter). 
Heat the Dosa pan & pour the batter from outside to inside. Drizzle oil & keep covered. Flip over & serve hot.

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It taste well with Chutney/Sambar.

Jan 30, 2013

THENGAI PAAL KANJI / COCONUT MILK PORRIDGE

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       This is a Porridge made with coconut milk. It is a traditional cusine of chettinad. All of us know coconut milk is used to heal mouth ulcer. So this is a home remedy for people suffering from Mouth & Stomach ulcer. This can be taken as break fast.The best combination for this porridge is Parrupu thuvayal.

INGREDIENTS

RAW RICE
1 Cup
FENUGREEK SEEDS
1 Tbsp
COCONUT MILK
1 Cup
GARLIC
4 – 5 Pods
SALT
To Taste

STEP BY STEP PICTURES

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Soak Raw rice,Fenugreek seeds for 1 hr.

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Pressure cook the Raw rice with Garlic,Fenugreek seeds.Add 3 cups of water,salt &cook upto 3 - 4 whistles.

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Smash the rice .Check for salt.

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Add the coconut milk when the rice is warm.

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Check the consistency & add Coconut milk accordingly.

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It should be served hot otherwise it will become thick when it cools down.

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Paruppu thuvayal is the best combination. You can also have with pickle.

Linking this recipe with " Tried n Tasted - Chettinad Cuisine " and Kitchen Chronicles.

Jan 29, 2013

TOMATO RICE

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 Tomato rice can be packed for lunch box in busy mornings. Since there is no roasting,grinding part. I have not used coconut milk,but adding coconut milk  instead of water gives the flavour of biryani.

INGREDIENTS

BASMATI  RICE
1 Cup
TOMATO
5
ONION
1
GREEN CHILLY
2
RED CHILLY POWDER
1 Tbsp
TURMERIC POWDER
¼ Tsp
SALT
To Taste
OIL/GHEE
1 Tbsp
SOMBU
½ Tsp
CINNAMON
1 Inch Piece
CLOVES
2
BAY LEAF
1 Small Leaf

STEP BY STEP PICTURES
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In a pressure cooker heat Oil/Ghee add Cinnamon,cloves,Bay leaf,Sombu. Soak the Basmati rice for 15 mins.

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Add Onions,Tomato,green chilly .Fry until it tomatoes turns mushy. Now add Red chilly powder,Turmeric powder,Salt.

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Now add Basmati rice.Then Pour 1.5 Cups of water. Add Corainder leaves & Pressure cook for 2 whistles.

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After pressure releases, fluff the rice with fork.

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Transfer to a serving bowl. Serve with Onion Raita/Potato Chips.

Jan 28, 2013

RAVA DOSAI

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        Whenever  I go to restaurants , I will order Rava Dosai. I love the thin crispy dosai which is served by the restaurants. Usually I buy MTR Rava Dosai mix and prepare crispy rava dosai. When I tried to prepare of my own,it did not come out well. Recently I found this recipe from Rak's kitchen, I got perfectly the taste,texture of Rava Dosai.

INGREDIENTS

RAVA
1 Cup
RICE FLOUR
1 Cup
MAIDA FLOUR
½ Cup
ONION
1
GREEN CHILLY
2
GINGER
1 Inch
SALT
To Taste
MUSTARD SEEDS
¼ Tsp
URAD DHAL
¼ Tsp
CUMIN SEEDS
¼ Tsp
PEPPER
¼ Tsp

STEP BY STEP PICTURES

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Take Rice flour,Rava,Maida in a wide bowl. Chop the Ginger,Green chilly,Onion into fine pieces.

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Add water,salt into flour & mix it. Keep it for 10 mins.

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In a Kadai heat oil add Mustard seeds,Urad dhal,Cumin seeds,Pepper,Green chilly,Ginger,Onion & fry it. Pour it into batter.

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The  batter should be watery to get crispy dosai. Add salt.

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In a dosa pan pour the batter from outside to inside or you can aslo sprinkle the batter. No need to fill the holes. Drizzle oil.

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Flip it & remove it when it turns golden brown.

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Serve with Tomato chutney/Sambar.


Jan 27, 2013

VEGETABLE PUFFS

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     I love to eat Puffs,Samosa. Nowdays preparing Puffs is a easy job because of the frozen sheet available in the market. I know that every one knows to make Puffs with the frozen sheet. This post is especially for the budding cooks.

STEP BY STEP PICTURES


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First make your masala ready for stuffing. It may be a potato masala or any type of stuffing.

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Pre heat the oven to 180 deg C. Cut the frozen puffs sheet into small squares.

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Place the filling in the center.

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Seal the edges. It will stick by itself or you can use little water also.

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Place it in the oven. Keep it for 10 - 15 mins. It all depends on your oven timings. So keep an eye on it after 10 mins.

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Serve hot with tomato Ketch up


Jan 26, 2013

TOMATO KURMA

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    This Kurma has the wonderful aroma of fennel seeds with coconut. Try this kurma for a change. Now here the recipe goes on.

INGREDIENTS

TOMATO
3
ONION
2
COCONUT
½ Cup
SAMBAR POWDER
1 Tbsp
GREEN CHILLY
2 - 3
FRIED GRAM/POTTUKADALAI
1 Tbsp
FENNEL SEEDS
½ Tsp
SALT
To Taste
CINNAMON
1 Inch piece
CLOVES
2
OIL
1 Tbsp

STEP BY STEP PICTURES

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Grind Coconut,Pottukadalai/Fried gram,Green chilly,Fennel seeds by adding little water to a smooth paste.

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In a kadai heat oil & add cinnamon,cloves.

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Add Onions. Fry till it turns pink. Then add Tomatoes,Salt.

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Now add the Sambar powder.

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Pour 1/4 Cup of water & allow it to boil.

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Add the grounded mixture. Check for salt.

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Allow it to boil till you reach the desired consistency.

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Transfer to the serving bowl.

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It goes well with Chappati,Idiyappam.