Showing posts with label Breakfast. Show all posts
Showing posts with label Breakfast. Show all posts

Pumpkin Dosa

- 6 comments
My family is big fan of dosa. So, I try to prepare all types of dosa varieties. This is one jewel in the crown. This is delightfully spicy dosa from Pumpkin. Yes, can prepare dosa from pumpkin too. Compare to regular dosa, it has mild spicy taste from red chili and pepper corns and nice aroma from cumin seeds.  Learn how to make delicious super special Pumpkin Dosa.

Pumpkin Dosa

Ingredients:
Pumpkin – 7 to 8 long pieces
Salt to taste
Oil

For Batter:
Boiled Rice – 1 cup
Raw Rice – ½ cup
Cumin Seeds / Jeera – 1 tbsp
Whole Red chili/ Akka Lal Mirchi – 3 to 4 nos.
Pepper corns – 2 tsp

Method:

Wash them nicely and soak all the above batter ingredients in water for about 4 to 5 hours.  









After soaking, grind them in to a mixer grinder until smooth batter









Add the cooked pumpkin pieces and grind with batter. (As raw pumpkin skin is very hard to cut with knife, it is better to cook this vegetable in microwave for about 5 minutes. Let it cool and it becomes very easy to remove the outer skin, and then chop them into smaller pieces.)






Transfer the batter in to a big vessel/container add salt and mix it well. The consistency of batter should be neither too watery nor regular dosa batter thickness. You can prepare the dosa instantly. It tastes even better if it is fermented.






Heat dosa tawa over medium flame once it is hot enough add one tsp of oil and wipe with potato piece (cut the potato in to half, insert the knife on half piece of potato and wipe on surface of hot tawa.) Follow this process before and after making each dosa. This trick works each time and dosa comes out easily.

Pour the batter on tawa from edges towards center as thin as possible to make big circle. Shake over ½ tsp of oil around edges of dosa and cook till dosa turns to light brown color



Turn it to other side, when it turns to golden brown it is ready to be taken off from the frying.









Serving: Serve dosa with any of your favorite chutneys like: Coconut Chutney, Onion tomato chutney and mint chutney

Pumpkin Dosa

Check out our other Dosa varieties

Did you find this post useful? Feel free to share your feedback in the comments area.

If you are interested to be notified for the new posts from us, then you can make use of the subscribe option available on the right side menu.

Help us to improve our search rating by recommending this post to Google using the Google plus button below.
[Continue reading...]

RAGI SEVAI / RAGI SEMIYA | FINGER MILLET VERMICELLI UPMA - INSTANT !!

- 4 comments
This is yet another stunning recipe from Finger millet/ Ragi. As you all aware,  
We can prepare from Ragi all kinds of dishes like Dosa, Idli, Rotti, Porridge, Cake, Puddings, Laddu and Cookies. Here is one such super healthy breakfast - Ragi Sevai/ Ragi semiya upma which you can prepare quick and easy and comforting. Apt for diabetic and calcium deficient people. This dish can be served as breakfast or light dinner. I have used brand - Anil semiya/Instant vermicelli. 

Ragi Semiya
Add caption

Ingredients:
Ragi semiya  - 2 cup
Onion – 1 Medium
Green Chili – 1 no.
Oil – 1 tbsp
Salt to Taste

Seasoning:
Mustard Seeds – ½ tsp
Urud Dal/ White lentils – ½ tsp
Curry Leaves –Few

For Garnish:
Grated coconut – 1 tbsp
Fresh coriander leaves – 1 tbsp

Method:

Add one cup of water in a pan and bring water to boil









Add the ragi semiya and cook for just one minute. And switch off the gas. Don’t cook more than one minute. It will be mushy and will turn as paste. The timing may vary from brand to brand so please check the package for instruction. 






Strain the semiya and wash with cold water once. Leave them in strainer for 3 to 4 minutes, to ensure complete drying.









Heat a tbsp of oil in a pan in medium flame. Add seasoning seeds and allow them to crack then add onions, green chili, curry leaves, salt and fry till onion turns to slight pink







Add cooked ragi semia and mix it gently and make sure evenly coated with onion mixture and turn off the gas








Garnish with coconut grated and coriander leaves.

Ragi Semiya

Check out our other recipes on Ragi/ Finger millet/ Nachini.


You can also prepare from rice vermicelli in many flavours like Lemon semiya, Tamarind Semiya, Spicy coconut semiya. Will post the recipes soon.

Lemon Semiya

Did you find this post useful? Feel free to share your feedback in the comments area.

If you are interested to be notified for the new posts from us, then you can make use of the subscribe option available on the right side menu.

Help us to improve our search rating by recommending this post to Google using the Google plus button below.
[Continue reading...]

Mor Kuzhu | Buttermilk Porridge

- 6 comments
Mor Kuzhu is very quick and easy to prepare. Authentic south India, Tamil Nadu dish served as breakfast or as snack . You can prepare this dish in just 15 minutes (including preparation time). This dish also called as Mor kali. In Tamil language Mor means buttermilk and kuzhu means porridge. Seasoning with dried marinated chilli /mor milaga gives amazing taste to this dish. This recipe is simple, healthy, delicious, tangy, and spicy in taste.  Cut them in to pieces and give any shape of your choice and turn them as interesting snack. Kids will love this snack, when they come back after school or even you back from office. Sometime you should know the quickest recipes too when your stomach begins to growl. Check out our step by step photo recipe to learn.



Ingredients:
Rice Flour – 1 cup
Sour Butter Milk – 1 ½ cup
Salt  - 1 tsp
Water – 2 cups

Seasoning:
Mustard Seeds – 1 tsp
Urad Dal/White lentils – 2 tsp
Chana Dal/Bengal Gram split – 2 tsp
Curry Leaves – Few
Hing/Asafoetida – ¼ tsp
Oil  - 1 tbsp
Mor Molaga/ Dried marinated chili  – 3 to 4 nos

Method:

In a bowl add rice flour, butter milk, salt and 2 cups of water and whisk it nicely and prepare it as batter.








Put a reasonable size heavy bottom pan on the range and heat oil. Fry the mor molaga/dried marinated chili, once they are start turning to dark brown color remove them from oil and transfer it plate and allow them to cool.






In the same oil, temper the seeds. Once they start popping add curry leaves, Hing, and stir for 1 or 2 mins. If you don't have the marinated chili, then add chopped green chilies in this step.







Add the rice flour mixture and 1/2 cup sour butter milk for extra tart ness and mix it nicely. You can skip butter milk as per your family preference.








crush some mor molaga and mix it nicely. 










Reduce the flame to medium and stir the mixture slowly. Add 1 tbsp of oil and mix it gently. This improves taste and also helps to leave the mixture from the pan fast







When the mixture starts to leave and not sticking to sides of the pan and bottom of the mixtures changes to light golden color means it is done. Switch off the gas.







We like the crust in the bottom of the mixture, so I keep little longer time. We sisters, always fight to get the crust from our mom.:) 

Serving: Serve extra mor molaga for more spiciness.


 Note:

1. Use the sour curd/ butter milk to get the traditional taste.
2. You can use green chili instead of dried marinated chilli
3. If you are using dried chili, then reduce the salt in batter mixture. Dried chili by default has lot of salts in it.
4. Generously use of oil gives nice taste to the dish
5. Grease the plate and pour the mixture and allow them to cool and cut them in to pieces and give any shape of your choice turn them as interesting snack!

Mor Khuzhu



Did you find this post useful? Feel free to share your feedback in the comments area.
If you are interested to be notified for the new posts from us, then you can make use of the subscribe option available on the right side menu.

Help us to improve our search rating by recommending this post to Google using the Google plus button below.
[Continue reading...]

Mysore Masala Dosa

- 2 comments
Mysore Masala Dosa, as it implies itself, it is an authentic dish from Mysore cuisine. Yes it is different in taste than the regular Masala Dosa. The dosa batter is prepared by mixture of 2 types of rice, flattened rice and Bengal gram not used the Urud Dal/ Black gram. This batter gives the different taste and awesome rich color to the dosa. The Special touch  is smearing red chutney over dosa and covering with potato curry topping with butter makes it irresistible taste. Learn how to make this authentic dish by following the given step by step recipe.


Batter Ingredient  & Method
                                                                                                                                             
Boiled Rice – 1.5 cups
Raw Rice – ½ cup
Flattened Rice/Aval/Poha – 1 cup
Chana Dal/ Kadalai Paruppu/Bengal Gram Split – 2 tbsp
Methi/ Fenugreek Seeds – ½ tsp
Salt to Taste


Method:

Step 01) Soak both rice, kadalai paruppu and methi together for 5 to 6 hours
Step 02) while grinding, add salt and washed aval/poha and grind it nicely
Step 03)  Keep it overnight for fermentation.



Red Chili Chutney Ingredients:

Whole Red Chilies – 6 to 7 nos.

Garlic Flakes – 3 to 4 Nos.
Onion chopped – 1 tbsp (optional)
Roasted Gram/ Pottu Kadalai – 1 tbsp
Salt to Taste







Method:
Step 01) Soak the red chilies in warm water for 10 minutes

Step 02) Add all above ingredients into a mixer jar blend it for a minute and then add the soaked chilies and blend till smooth paste




Potato Masala Ingredients:

Potato – 2 to 3 nos (big)
Onion – 1 big size
Ginger grated – ½ tsp (optional)
Green Chilies – 2 to 3 nos.
Curry Leaves - Few
Turmeric Powder – ½ tsp
Salt to Taste

~ For Seasoning:
Mustard Seeds – 1 tsp
Bengal Gram Split – 1 tsp

Method:

Step 01) Boil the potatoes in microwave or in pressure cooker. Let them cool and then peel the outer skin and smash it moderately, not so smooth paste nor so big bite size chunks

Step 02) Add turmeric and salt to the potato and mix it nicely

Step 03) Heat a pan with 1 tbsp of oil, add mustard seeds and Bengal gram split allow them to splutter

Step 04) Add onion (chop them into lengthwise instead of dice for this sabji) and fry them for a minute

Step 05) Add ginger (optional), chopped green chilies and curry leaves and fry them till onion turns into pink (don’t fry the onion to much)

Step 06) Add potato and mix it nicely for 2 more minutes and turns off the gas

How to Make Dosa:

 Step 01) Heat a flat frying pan, spread batter as a thin round. Add a teaspoon of cooking oil/ghee(clarified butter)/butter to one sides of the Dosa.

Step 02)  Turn into other side, slight cook and take one tbsp of red chili chutney and spread over the dosa

 

Step 03) Place the potato masala sabji in center of the dosa and cover it as per pic.

 

Serving: Serve with coconut chutney or onion tomato chutney and for extra spiciness you can serve red chili chutney too. Enjoy the authentic style of Mysore Masala Dosa.


Did you find this post useful? Feel free to share your feedback in the comments area.

If you are interested to be notified for the new posts from us, then you can make use of the subscribe option available on the right side menu.

Help us to improve our search rating by recommending this post to Google using the Google plus button below.
[Continue reading...]

Kuli/ Kuzhi Paniyaram Spicy and Sweet

- 0 comments
In Tamil Kuli/Kuzhi means hole. A dish made by steaming a rice batter in a hole. Traditionally the batter used is the same as that for idli or dosa batter. But idli batter consumes lots of oil using a mould and as a diet conscious our family doesn't like too much oil, so my MIL tweaked a bit in batter recipe and it just need few drops to cook this wonderful Kuzhi Paniyaram South Indian breakfast dish. You can prepare spicy and sweet version of kuzhi Paniyaram. Here I am sharing both the recipes.

Ingredients for Spicy Kuzhi Paniyaram Batter:
Pachai Arisi/Raw Rice – 1 cup
Puzhungal Arisi/ Par Boiled Rice – ½ cup
Aval/Poha/Flattened Rice – ¾ cup
Salt to taste









For Masala Ingredients:
Onion (chopped) – ½ cup
Green Chili (chopped) – 2 nos.
Fresh Coriander Leaves/Cilantro – ½ cup chopped
Curry Leaves - few
Soaked Pasi Paruppu /Mung  Dal/ Split And Husked Green Gram – 2 tbsp
Soaked Kadalai Paruppu/Chana Dal/Bengal Gram split – 2 tbsp
Magali Kizhangu / Decalepis  - 2 tbs chopped (optional)

(Magali Kizhangu - is a plant whose root is used in ayurvedic medicines and also used in pickles)


Ingredients for Sweet Kuzhi paniyaram Batter:
Pachai Arisi/Raw Rice – 1 cup
Puzhungal Arisi/ Par Boiled Rice – ½ cup
Aval/Flattened Rice – ¾ cup
Vellam /Jaggary (Indian sweetener like sugar made from sugar cane juice-Available in Indian store)
Salt to taste







Method:
Step 01) Soak the batter ingredients in separate container for 4 to 5 hrs except flattened rice. While grinding wash the flattened rice/aval twice and add it to the blender (aval/poha is a very soft in texture no need of long time soaking)

Step 02) Add all above spicy masala ingredients to a batter and mix it well

Step 03) for sweet batter add the crushed jaggery powder in the end while blending

Step 04) Keep both the batter for fermentation overnight

Step 05) Heat a non stick kuzhi paniyaram pan and add few drops of oil in each molds

Step 06) Once the oil is slightly hot add a batter in each hole as per your preference of spicy and sweet batter.  Cover with lid so that it cooks evenly and much faster with a pressure
 

Step07) Flip/turn the kuzhi paniyaram through a knife and cook the other side till it gets golden color (approximately it will take 2 to 3 minutes to cook on each side) once you turn, no need to cover with lid 

Serving: Serve with coconut chutney

Note
  • Always cook in low flame to get golden color else it will burn much faster
  • You can add fried coconut pieces to get more crunchiness
  • You can also use shallots instead of regular onion
  • If you want to use veggie then grated carrot would be a good option
Did you find this post useful? Feel free to share your feedback in the comments area.

If you are interested to be notified for the new posts from us, then you can make use of the subscribe option available on the right side menu.

Help us to improve our search rating by recommending this post to Google using the Google plus button below.
[Continue reading...]

Kerala Style Idiyappam / String Hoppers

- 0 comments
Idiyappam (e-di-ap-pam) is a traditional South Indian cuisine served as a main course at breakfast or dinner with vegetable stew, sweetened coconut milk, and curry like potato, peas masala and even with non-vegetarian curries.  Very simple ingredients and it is very quick and easy to prepare. You can also use wheat flour, finger millet flour (Ragi) instead of rice flour. 


Ingredients:
Rice Flour – 1.5 cups
Salt to taste
Water
Oil – 1 tbsp

Locally it is also known as Nool Puttu in Kerala and in the coastal areas of Karnataka as "Semige".



Method:

Step 01Heat a pan with cup of water and add salt, oil and allow them to boil. When it starts bubbling turn off the heat and add rice flour and keep mixing to make a dough.

 


Step 02) To prevent from dryness cover the dough with a wet cloth. Pinch an orange size portion from the dough form a little longer roll and place it in the presser, press the dough on greased idli plate and repeat the same procedure till you use all the dough.

 



Step 03) Steam it for 7 to 8 mins. (Without whistle) in pressure cooker.

Note: Instead of step 1, you can directly knead the dough like chapati. Use  the roasted rice flour, salt and oil adding boiled water little by little knead the dough and let them sit for 10 mins. And cover the bowl with a plate or muslin cloth.

Serving:  Serve with Vegetable Stew, Coconut Milk or any other spicy curry.



Did you find this post useful? Feel free to share your feedback in the comments area.

If you are interested to be notified for the new posts from us, then you can make use of the subscribe option available on the right side menu.

Help us to improve our search rating by recommending this post to Google using the Google plus button below.
[Continue reading...]
Related Posts Plugin for WordPress, Blogger...
 
Copyright © . Desi Mejwani - Posts · Comments
Theme Template Powered by Blogger