SWEET CORN MASALA DOSA | BREAKFAST RECIPES

Its been a long time i made dosa varieties at home..I tried this recipe after watching a local telugu channel show in you tube..It was a show about a hotel’s dosa mela . I tried this dosa with the recipe roughly told by the chef to the anchor. I have never eaten or seen this dosa variety in any hotel . I found this recipe new & interesting .I love to try sweet corn recipes as it is our family favourite.It was very tasty and we loved it with coconut chutney as side..Do try this , i am sure u’ll find it different & tasty . I’ll post some more dosa varieties soon..

INGREDIENTS
1 cup - 200ml

Fresh boiled sweet corn kennels – 1 cup Big onion – 2 nos (medium sized) Tomato – 2 nos Ginger garlic paste – 1/2 tsp (optional) Red chilli powder – 1 tsp Dhania powder – 3/4 tsp Garam masala powder – 1/2 tsp Curry leaves- few Fennel seeds – 1/2 tsp Jeera/cumin seeds – 1/2 tsp Cooking oil – 2 tbsp Salt & water – as needed Coriander leaves – to garnish Idli/Dosa batter – 3 cups (to make dosas)

METHOD

Boil the sweet corn adding required salt & water. Remove the corn kennels and set aside.(please refer this post for easy removal of corn kennels) In a kadai , heat oil and temper the cumin & fennel seeds. Add g&g paste if necessary.Saute till the raw smell emanates.Then add the finely chopped onions , saute till it turns transparent.Now add the tomato pieces & saute till its mushy. Now add the turmeric powder , red chilli powder , dhania powder & garam masala powder , salt & mix well, cook for sometime.Make sure it doesn’t get burnt.. Finally add the corn kennels with little water and mix well and cook for sometime to get all the masala infuse into it & the mixture becomes dry.Switch off the stove & garnish with coriander leaves.. Now heat a  dosa tawa, pour a ladle full of batter & spread it nicely.Drizzle oil ,Cover & cook it for sometime in medium flame till u get a nice color. Then keep the masala in the center of the dosa , close it & serve hot with any chutney !!

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VERMICELLI BIRYANI | SEMIYA BIRYANI

I got this recipe from my neighbour. I would say this recipe suits well for potluck as well as lunch box. Ur guests would be amazed by its taste. They’ll sure ask u for the recipe. I had tried this recipe many times and it never disappointed me. Its very simple to prepare too..I have used water to cook the semiya , u can use only coconut milk or water & coconut milk half n half to cook the vermicelli. It makes the dish very rich..

INGREDIENTS
1 cup - 200ml

Short Vermicelli / Semiya – 1 packet or 200gms ( Roasted would be much better. I used bambino roasted short vermicelli) Big onion –  1 no (slice cut) Turmeric powder – 1/4 tsp Red chilly powder – 1/2 tsp (optional) Carrot – 2 nos Beans – 5 nos Green peas –  handful Potato – 1 no Water – 1.5 cups ( As mentioned in the packet) Garam masala powder - 1/2 tsp (optional) To grind Grated coconut – 2 tbsp Green chillies – 3 nos Ginger – 1 inch Cinnamon – 1 small piece Cloves – 2 nos Fennel – 1/2 tsp To temper Cooking oil – 2 tbsp Jeera – 1 tsp Coriander leaves – to garnish Lime juice – few drops Ghee – 1 tsp Cashews – to garnish (optional)

METHOD

Cut all the vegetables into small cubes and add all the 1.5 cups of water and pressure cook for 1 whistle. In a wide mouthed kadai , heat oil and add jeera.Then add the onion slices and saute well. Add the ground coconut paste and mix well for few mins till raw smell emanates. Next add all the veggies with the water and add the turmeric powder and required salt.Let it boil for few minutes. Finally add the roasted semiya and mix well.Cover & cook for sometime. Toss in between. Make sure the water is sufficient for the semiya to cook..If not add more and mix well. Use a fork kind of ladle to kindle the mixture so that the vermicelli wont break much. Finally add the lime juice and garnish with coriander leaves. Roast cashews in  a tsp of ghee and add it on top before serving ! Serve hot with simple onion raita!

TIPS

Here i’ve used green chillies for grinding. So use red chilly powder only if necessary. OR if u don’t want to use green chillies , use red chilly powder alone while sautéing onions. U can use garam masala powder at the end if necessary. Add all the water ( i.e the water needed for cooking vermicelli ) while cooking vegetables in the pressure cooker... No need to pressure cook after adding the vegetables. Just cover the kadai or cooker with the lid.Open in between and stir the mixture well to avoid over cooking or burnt smell. Add water if necessary. Usually vermicelli takes 10 mins to cook well. This biryani looks mushy after cooking. U may feel it dint come out well .. But it needs some time to become flaky. Make sure u add correct quantity of water & use a fork to stir the mixture. Please prepare this dish at least 1 hour before serving. Sooner u prepare better the taste would be. If u want u can reheat it by sprinkling little water and serve hot.

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Bhakri Recipe & Masala Dal - Ajwain Paratha

I saw this in jaya tv’s “Anitha vin samayal”. I found it simple and healthy.I gave a try. It was excellent in taste. We loved it. I have made it thrice so far. Thanks to Mrs.Anitha kuppusamy .  She used ghee in the actual recipe but i used oil..Please go through the recipe.

BHAKRI

INGREDIENTS
1 cup - 200ml

Wheat flour – 1 cup Jeera – 1 tsp (OPTIONAL) Ajwain – 1.5 tsp Salt & water – As needed. Oil – 1 tbsp ( She told to use 2 tbsp of ghee)

METHOD

• Take a broad bowl and mix all the ingredients given above.Knead well .
• Make rotis and cook on tawa drizzling little ghee or oil around it.
• Enjoy with masala dal or any kurma of ur choice !!

MASALA DAL

INGREDIENTS

 1 cup - 200ml

Toor dal –1/8 cup Masoor dal – 1/8 cup Moong dal – 1/8 cup Channa dal – 1/8 cup Black gram dal – 1/8 cup Turmeric powder – 1/4 tsp Salt & water- as redq To grind Coriander seeds -  1 tbsp Red chilly -  4 nos ( She told to use kashmiri red chilly for nice color.But i used normal ones) Jeera / cumin seeds – 1 tsp Ginger – one inch piece Garlic – 7 – 8 cloves or (replace with ginger garlic paste) Cinnamon – 1 small stick Cloves -  3 nos Pepper – 8 nos Saunf – !/2 tsp (optional) Water – as needed. To saute Oil – 1tbsp grated onion -  2 nos tomato – 2 nos Coriander leaves – to garnish

Method

• Pressure cook all the dals together with little turmeric powder and a drop of oil.
• Grind all the ingredients given under “ To grind” by adding little water to make a smooth paste.
• Heat oil/ghee in a kadai and  add the items given under saute.Saute till the tomato mushes. Then add the ground paste and saute till the raw smell emanates.
• Add the cooked and mashed dals and add enough water and salt.
• Let it boil for sometime. Please keep the medium flame and cover the kadai while it boils otherwise it splashes everywhere.
• Add water whenever needed. Allow it to boil for 5-10 mins.
• Switch off the flame and garnish with coriander leaves

Serve hot with rotis /Phulka or paratha !!.

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Stuffed Vegetable Idli

I am making this stuffed idli for the third time. Whenever i get bored of usual idli sambar , i make this dish. This is one of the best ways to incorporate vegetables into idli. My daughter never eats the vegetables I add in sambhar. But she likes this idli a lot…U can just play around with different combinations of stuffing in it. I’ve given my method of making the filling. Do try this and leave your feedback.

INGREDIENTS 
1 cup :250ml

Idli batter – 1 cup Water – little to dilute For stuffing Carrot – 2 nos Beans – 6 nos Potato – 1 no Green peas – 1/4 cup Big onion – 1 no Cooking oil – 1tbsp Turmeric powder – a pinch Salt – As needed Red chilly powder – 3/4 tsp Garam masala – 1/4 tsp To grind Cinnamon – 1 inch piecee Cloves – 1 no Fennel seeds – little Grated coconut – 1 tbsp Dalia / Fried gram dal – 1tsp Ginger – small piece & garlic – 6 cloves or GG paste – 1 / 4 tsp To garnish Coriander leaves – a few Lime juice -  As needed.

METHOD

• Heat a kadai with a tbsp of oil and add the onion pieces.
• Saute till it turns transparent. Now add the ground masala paste.
• Saute till the raw smell disappears.Then add the cooked vegetables and the powders.Mix well for few mins.
• Add the required water and boil well till the  stuffing thickens.
• Finally  add the lime juice and garnish with coriander leaves.
• In an idly pot, pour a tbsp of batter and keep a tsp of filling in the center.
• Then pour another tbsp of batter to cover the filling.Steam for 15 mins.
• Insert a fork, if it comes out clean, the idly is done.

Serve hot with sambhar ,coconut chutney  or tomato chutney !!

Here is a picture of stuffed idiyappam which i made the next day with the left over stuffing


Note:

• U can make the above version in chinese style by adding cabbage , little soya sauce , ajinomotto and white pepper powder.But avoid using garam masala pwd, red chilly powder and ground masala paste..Hope u all know this. Sometimes i make like this too.
• If u dont want to stuff the idly, just mix the above stuffing in the batter directly and make idlies.It tastes good in that way too..
• While making for kids , add a tsp of ghee over the stuffing in each idly .that gives an additional flavor..

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Masala Chapathi | Khara Chapathi Recipe

Apart from chapati , I usually make Wheat flour adai for dinner.But my husband is not a big fan of it. So i was looking for some other alternative . I got this recipe from Mrs.Mallika badrinath’s cookbook. Its a simple , easy to make chapathi which is ideal for lunch box and dinner. Onion raita or pickle would be the best combination...Bachelors can give this a try..

INGREDIENTS
1 cup - 200ml

Atta / Wheat flour – 1 cup Cumin seeds – 1/2 tsp Red chilly powder or sambar powder –3/4 - 1 tsp Garam masala powder – 1/2 tsp Dry mango powder/Amchoor powder – 1/2 tsp (optional, i dint add) Salt – As needed. Curd & Milk – Equal quantity as needed Oil – As needed.

METHOD

Take a wide bowl and mix all the ingredients given above to make a soft , pliable dough.Dont add water. Just use milk & curd in equal ratio.. Cover & leave it for 30 mins Make flat , thin , round chapathis .Brush with ghee or oil.. Enjoy with onion raita or pickle !!

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Oats Barley Idli Recipe - Barley Recipes

I have always wanted to try some barley recipes apart from barley water.When i was browsing for the same,I got an idea of making barley idli from here. I followed the same recipe.Idli came out super soft and tasty. I was not able to find i added barely.Thanks Aruna .Nowadays i make this idli very often.We can make crispy barley dosa as well.I wanted to make some changes to the recipe by adding oats and tried yesterday.My husband was surprised & asked me whether i’ve added oats and barley because there was no change in taste or smell from the usual idli recipe.Only the color of idli was different.He was very happy to have this idli for breakfast and dinner.I made dosas too. It was crispy and yummy.I have updated the pictures with step by step pictures.Hope it will be useful.Lets see how to make this healthy oats barley idli,dosa recipe.Check out my 12 Idli varieties HERE.

Barley oats idli recipe

Oats barley idli recipe - Healthy breakfast recipe

Cuisine: Indian

Category: Breakfast

Serves: Serves 4

Prep time: 10Hours

Cook time: 15 Minutes

Total time: 10H 15Minutes

INGREDIENTS

1 cup - 200ml Barley - 1 cup Idli rice – 1 cup Urad dal - 1/4 cup Quick oats - 1/2 cup Salt & water – as needed

METHOD

Wash and soak all the above ingredients for 5 hours. Before soaking , rinse and drain for 2-3 times to remove the dust in barley. Grind it smooth by adding the required water and salt. Ferment it for a minimum of 12 hrs or over night. The next day,batter would have raised or sometimes doubled. (based on weather) Make idlies by steaming in idli pot.It takes about 15-20 mins for cooking. Check it by inserting the tip of the spoon. If it comes out clean,idli is cooked. U can make crispy dosas also by adding water to the batter. Dilute the batter,mix well and make dosas. Enjoy soft,healthy idlies with sambar or chutney !!

Note

Please rinse the barley and other ingredients for a minimum of 3 times to remove all the stones and debris before soaking. Please soak barley for 5 hours at least. if  u want , u can soak and grind urad dal & methi separately and then grind rice , barley , oats  together .Finally mix both the batters and keep it for fermentation. Being lazy , i soaked and ground everything at once. Also while grinding add water in small quantities whenever needed.It takes 25-35 mins for grinding. The consistency should be of normal idly batter consistency. If u want to reduce the quantity of rice , u can make it to half cup and follow the same recipe. U can increase the quantity of oats and try the same . Please don’t reduce the ratio of urad dal as it gives the soft idly.If u want to use less urad dal , try adding rice flakes or cooked rice for softness. Fermentation is very important here. If it doesn’t ferment properly , i cant guarantee u about the taste and softness.

Oats-Barley dosa

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Very good recipes Tags: Barley recipes, Idli recipe, South indian breakfast recipes, Oats recipes, Barley, Oats, Health food

Oats Kara Paniyaram Using Leftover Idli/Dosa Batter

                                     

Nowadays i am making oats buttermilk porridge and oats- wheat rava idly for my hubby very often. I wanted to try some other simple and yummy dish with oats. Last weekend i tried this for our breakfast . I got this recipe from aval vikatan supplementary. It was very nice. The actual recipe called for grinding , fermenting and all. But i made an instant paniyaram with little left over idli/dosa batter. The taste was awesome. It was like the usual one we make with idli batter.We loved it. Try this and let me know.I’ve also written the actual recipe at the end of the post.Please have a look at it.

INGREDIENTS

Quaker quick oats – 1/4 cup Idly / dosa batter – 1/4 cup Salt & water – As needed To temper Olive oil/ Cooking oil – 1 tsp Mustard seeds – 1/4 tsp Urad dal – 1/2 tsp Channa dal – 1/2 tsp Big onion – 1 no (chopped finely) Green chilly – 1 no (-do-) Ginger – 1 small piece Curry leaves – a few SOUR CURD – 1.5 TSP (OPTIONAL)

METHOD

• Dry roast oats for few minutes and grind to make a fine powder.
• Mix  idly batter and powdered oats with the required salt and water. The batter should not be too thick.
• Temper all the items given above and mix in the batter.
• Take a non-stick paniyaram pan and pour the batter. Drizzle little oil if necessary.
• Cover and cook for sometime. Flip and cook the other side for few mins.

Delicious oats paniyaram is ready to savour with coconut chutney or any other chutney of ur choice !!

NOTE

1. This paniyaram would be very soft inside . So dont think its uncooked. It cooks very fast just like our normal paniyaram . Just cover and cook in sim fire for sometime. Its enough.
2. I dont like the smell of oats to be dominant here . So i’ve added equal quantity of oats and idly batter. U can lesser the amount of idli batter and try.
3. Sometimes the sourness of batter may reduce if u add oats. Add little sour curd if needed.

ACTUAL RECIPE GIVEN IN THE BOOK Quaker quick Oats– 1 cup Urad dal – 1/2 cup Salt & water – as needed To temper : The same ingredients as mentioned above. METHOD Soak the urad dal for 30 mins and grind with oats in a mixie . Leave it for 4 –5 hrs for fermentation. If u feel the batter is not sour , add little curd to it. Now make the paniyaram with seasoning as mentioned above

IDLI FRY RECIPE - LEFTOVER IDLI RECIPES

Recently my MIL was telling about the idly fry she had in her brother's place. I was attracted by the simple recipe and we tried with the left over idlies.It was very nice & tasty. Usually i add G&G , garam masala to make the fry. But this version is completely different from mine.No need to deep fry the idlies too. So its an easy & low calorie food.Do try this let me know friends.

INGREDIENTS

• Left over idlies - 12- 15 nos
• Sesame oil - 2 tbsp
• Salt - As needed.

To roast & grind :

• Coriander seeds - 1 tbsp
• Red chilly - 4 nos ( long variety )
• Grated Coconut - 1 tbsp
• Small onion - 10 nos or Big onion - 1 no
• Jeera / cumin seeds- 1/2 tsp
• Cooking Oil - 1tsp

To temper :

• Mustard seeds - 1 tsp
• Urad dal - 1 tbsp
• Chana dal - 1 tsbp
• Curry leaves - few
• Cooking oil -  1tbsp

To garnish :

• Coriander leaves - few

Lemon juice - few drops to taste.

METHOD

• Heat oil in a kadai and roast the items given under "To roast & grind " except coconut.
• Grind all the roasted items along with grated coconut.Add little water & grind to a smooth paste.Set aside.
• Cut the idlies into small cubes.Mix the ground paste and toss well. Take care the idly pieces should not break.
• In a wide mouthed kadai , add oil and temper the items given above .
• Now add the masala coated idly pieces and saute well for few minutes by simmering the flame.Saute till the raw smell of masala disappears.
• Switch off the flame and add the lemon juice.
• Garnish with coriander leaves.

Serve hot !!

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Sponge Dosa Recipe - Fermentation Method

I learnt this from my neighbor.Whenever i run short of idli rice / Puzhungal arisi , I make this dosa.The ingredients and the method are a bit different from the usual poha dosa. Usually its batter is made using buttermilk and no fermentation is needed or may use cooked rice and prepare. But i ferment the batter at least for 8 hours.So u can prepare this dosa only by the next day.Try this soft sponge dosa recipe , i am sure u will like it.

Ingredients :
1 cup - 200ml

• Raw rice – 1 cup
• Poha / Aval – 1/2 cup(heaped)
• Fenugreek seeds – 1/2 tsp
• Salt & water – As needed.

Method :

• Wash and soak the rice , poha and methi seeds together for 2 hrs.
• Grind it to make a smooth batter by adding salt & water.
• U can grind it using mixie too.Use ice cold water if using mixie
• Keep the batter for 8 – 10 hrs to ferment.
• The next day , mix the batter well and make dosas.
• U all know , this dosa is small in size .So do not spread the batter on the tawa.Make it a small circle.
• Apply oil around the dosa if desired.
• Then cover cook and don’t flip the dosa.

Serve hot with Coconut or Tomato chutney !!
I served with tomato–mint chutney ..

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Bread Upma - Easy Bread Recipes

I Usually make this bread upma during weekends in evening and sometimes in the weekdays for my daughter as evening snack..We  like this very much..

Ingredients

• Bread – 5 slices (Milk or whole wheat )
• Big onion – 1 no (slice cut)
• Green chilly – 1 no (finely chopped)
• Ginger & garlic paste – 1/2 tsp
• Curry leaves – a sprig
• Tomato – 1 no (finely chopped)
• Red chilly powder – 1/2 tsp
• Garam masala powder – 1/2 tsp
• Turmeric powder – a pinch

To Temper:

• Mustard seeds – 1/4 tsp
• Cumin seeds – 1/4 tsp
• Urad dal – 1 tsp
• Channa dal – 1 tsp
• Coriander leaves – to garnish
• Salt, oil & water – as required.
• Lime juice – Few drops (if u omit tomato, u can add lime juice b4 serving)

Method

• Cut the onion, green chilly , tomato and set aside.
• Cut the bread slices into 4 small squares .Keep aside.
• Heat a pan with oil and add the tempering items and fry.
• Then add the onion slices, green chilly, ginger& garlic paste,curry leaves and saute till onion turns transparent.Add tomato pieces and cook till it turns mushy.

• Add the red chilli powder, garam masala, turmeric powder . Sprinkle little water to make a wet paste..
• Mix well and finally add the bread pieces .Toss it well.Make sure the bread pieces do not get crumbled & masala coated the bread very well..If needed sprinkle little water at this stage.. Please do not more water because bread will be soggy…

                  

• Switch off the fire and add the lemon juice if desired.
• Garnish with coriander leaves..

Serve hot!!

Bye, catch u all in my next post :)

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Arisi Sundal Recipe - Easy Dinner Recipes

This is not the usual sundal we make with legumes..This is rice upma which my MIL call it as sundal.It can be made in a jiffy and its healthy too..Less oil is used.I usually make this for dinner.

Ingredients:

1 up - 200ml

• Raw rice – 3/4 cup
• Moong dal – 1/4 cup.(Equal ratio of rice & dal is also good)
• Water – 2.25 cups
• Salt  – as needed.
• Grated coconut – 1/4 cup

To temper:

• Mustard seeds – 1/2 tsp
• Urad dal – 1/2 tsp
• Green chilly – 1-2 nos
• Curry leaves – a sprig
• Asafetida / hing – 1/4 tsp (half during tempering and half should be added raw in the water)
• Ginger – 1 inch (finely chopped )
• Oil – 2 tsp

Method:

• Dry roast the rice till it puffs up slightly.
• Dry roast the moong dal till it turns light golden brown with a nice aroma.Set aside.
• Both the above process takes hardly 5 mins.
• Then in the same hot kadai , add 1 tsp of oil and do the tempering part.
• As i had mentioned earlier, half the quantity of asafetida should be added while tempering along with the dals.
• After tempering , just add the water,salt , roasted rice & moong dal.
• Now add the remaining hing and ginger pieces.
• Add a tsp of oil and close the cooker with the lid. (adding oil in the water makes the rice separate, u all know this)
• Cook for 1 whistle .Cool, open and add the grated coconut before serving!!

Serve with sambar/ coconut chutney!!!

Have a nice day!!