Idiyappam | Rice Flour String Hoppers - Breakfast Recipe

                          Recipe Updated with step by step procedure. 

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South Indian Thengai Sadam | How to make Coconut Rice (lunch box recipe)


My weekday lunch would be pretty simple and healthy. Especially when I'm packing for lunch box , both my Hus and kid has many restrictions, so I always prefer to make variety rice with poriyal and curd rice with pickle. 
Coconut Rice is one of the basic rice dish that is prepared often at my home. Those who love the fragrance and taste of coconut would definitely enjoy it. Its really very simple to make even who doesn't know cooking, provided they cook rice.
The generous use of coconut in typical south Indian cooking is enormous. It adds excellent flavor  to the various dish. Both fresh / dried coconut  is used to prepare sweet, curry, chutney. Some of the Indian foods are considered to be tasteless without coconut. 

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Punjabi Dal Makhani Recipe


Dal Makhani is a signature delicacy from the state of Punjab and very famous in all over India. A healthy and creamy staple food as it is very rich in proteins,calcium and fiber. In this recipe,soaked dal and rajma are pressure cooked until soft and then tempered with spices and finally with fresh cream. You can avoid using cream and butter to make it low calorie version.

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Milagai Bajji / Mirchi Bajji Recipe


Milagai Bajji is a ever favorite snack, especially snacking at the marina beach is ultimate delight. The magnificent scenes of the cold evening, when the sea waves touching the feet, admiring the sunset, children playing the kite, parents watching it with delight and kids building the sand castle. The quick aroma of the hot frying milagai bajji makes me rush to relish 😋. Life is so beautiful with all those nostalgic vision.

Preparing the same beach style milagai bajji at home is quick and simple with all those basic ingredients available in the kitchen. Buy the big green bajji mirchi and use it. Choose the pale green mirchi for mild spice, bright green will be good for spicy tongue. There are many variation to prepare mirchi bajji with or without stuffing. This is a simple south indian  version of street food.



Preparation & Cooking Time : 20  minutes

Yield :5 bajji

Ingredients:

Bajji Milagai(big green chilli) - 5
Besan / Chickpea Flour - 1/2 cup
Rice Flour - 3 tbsp
Baking Soda - 1/3 tsp
Turmeric Powder - 2 pinch
Red Chilli Powder - 1/2 tsp
Carom Seeds or Ajwain - 1/3 tsp
Cumin Seeds - 1/3 tsp
asafoetida, a pinch
Salt to taste
Water to prepare batter
Oil for deep frying

Method:

Wash the chilli/milagai thoroughly in the tap water. Pat dry with clean towel. Slit the milagai on one side and carefully remove the ribs and seeds. Apply few pinches of salt evenly to each of the milagai and keep it ready. 


Sift the besan in a wide mixing bowl. Add the rice flour, chilli powder, ajwain, cumin, turmeric, baking soda and salt. Add water little at a time to make smooth batter. I used approx more than 1/2 cup of water. Taste the batter for salt and spice, add if needed. 

Heat sufficient heat in a kadai / frying pan to deep fry the bajji. Take a tbsp of hot oil and add to the batter, mix well. 

Add few drops of batter to the hot oil to test check the tempature. If the batter puffs immediately, oil is ready to fry. 

Dip the milagai in the batter, carefully drop in to the hot oil. Allow to cook without disturbing for couple of minutes before turning the other side to cook. Fry the bajji both sides evenly until golden brown. 

Drain to the kitchen tissue. Serve hot bajji with coconut chutney.

Note:

  • Removing seeds from the milagai and adding salt  reduces spiciness and heat of the milagai. The seeds may sometimes cause indigestion and not good for stomach.
  • Adding hot oil to the batter helps bajji from sucking excess oil while frying.
  • Adding little amount of rice flour gives crispiness to the bajji.
  • For variation try with vazhaikai/plantain, capsicum, onion.


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Pottukadalai Sambar | Instant Tiffin Sambar


Sambar is definitely a best combination with all south Indian breakfasts. But pressure cooking dal /lentil and further cooking with  vegetables and tamarind water takes a little longer time. 
Pottukadalai / Instant sambar is an easy and fast procedure to make exactly similar Tiffin Sambar. The sambar is so simple, it doesn't call for lentil and tamarind. The fried gram/pottukadalai gives the thickness and taste to the sambar. Make a paste of fried gram with coconut and sambar podi, add to cooking onion and tomato gravy. Add salt to bring out the delectable aroma. Garnish with coriander and serve.


Pottukadalai Sambar | Instant Tiffin Sambar Recipe

Preparation & Cooking Time : 30 minutes

Yield : serves 2

Ingredients:

Onion - 1 large,thinly sliced
Tomato - 2 medium, finely chopped
Vegetables - 1 cup(optional)
Turmeric Powder - 1/3 tsp
Salt To Taste
Oil - 1tbsp
Asafoetida - 1/3 tsp
Mustard - 1/2  tsp
Cumin Seeds - 1/2 tsp
Dried Red Chilli - 1, broken into pieces
Curry Leaves, few sprigs
Coriander for garnish

To Grind: 
Sambar Powder - 1tbsp
Fried Gram / Pottukadalai - 2tbsp
Fresh Grated Coconut - 1tbsp

Method:

  1. Blend the fried gram, coconut with sambar powder to coarse paste. Mix the paste with enough water to avoid any clumps. Keep aside.
  2. Heat a deep pan with oil. Add mustard, when it starts to splutter add cumin, asafoetida and red chilli. Add onions and fry till it becomes transparent. Add vegetables(optional) at this stage, sprinkle little salt to cook fast.
  3. Add the chopped tomatoes and saute well. Add the turmeric and ground paste.
  4. Add around 2 cups of water or more as needed to the sambar thickness. Allow it to cook for around 8-10 minutes over medium fire. 
  5. Garnish with curry and coriander leaves.
  6. Serve with Idli / Dosa /Pongal / upma of your choice.

Note:

  • If you don't have sambar powder use chilli powder(1 tsp) + corinader powder.
  • Adding vegetables like carrot, beans, brinjals is optional. {I generally don't add vegetables for this instant sambar.}
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Homemade Instant Rava Mix For Upma/ Khichdi/ Idli/ Dosa/ Paniyaram/ Roti


I wanted to share with you all  this post  since long time, Today I made it. 
Homemade Rava Mix, is an instant and handy option for quick breakfast or dinner. All you have to do is prepare the rava mix once in a month and stock it up use it as needed when you are in a jiffy. This is a much better option to eat at home rather than going for takeaway back for Office. Also a good keep-up recipe for bachelors and can avoid fixing to ready to eat foods from stores.
Below I have explained the procedure for how to utilise the rava mix for making delicious variety of recipes. And the foremost option is Rava Upma which everyone use to try when they start to cook as a newbie. When I started my cooking  journey my very first experiment is rava upma and came out well.
My intension here to give simple and useful DIY recipes which all can try at home easily and stay healthy. 



Preparation & Cooking Time : 20 minutes

Yield : 4 cups

Ingredients:

Coarse Rava - 4 cups
Green Chilli - 6-8 no, finely chopped
Cashew nuts - 6no,  broken into small pieces
Mustard Seeds - 2 tsp
Cumin Seeds - 2 tsp
Channa dal - 1tbsp
Curry Leaves, a sprig
Oil - 5 tbsp
Salt - 4 tsp

Method:

  1. Heat oil in a heavy bottom wide pan. Add the mustard, wait to splutter followed by add cumin, channa dal and fry well.
  2. Add the green chillies and fry until turns slight brown. Add the cashew nuts and few torn curry leaves. 
  3. Once the cashew becomes crispy golden , add the rava and saute well.
  4. Stir in the rava and mix well. Stir constantly over medium flame for about 10-12 minutes or until the rava becomes crispy and aromatic. Add the salt and mix well.
  5. Cool the mix completely before storing. The instant rava mix is ideal for making quick breakfast like upma, khichidi, idli, dosa, roti, paniyaram.
    Method For Rava Upma:
  1. Heat a fry pan with a 2 tsp of oil and fry thiny sliced onion until transculent.(Skip this step if dont want to use onions)
  2. Add 2 cups of water, allow to boil. When it starts bubbling add 1 cup Instant rava mix and stir vigorously with ladle or using hand whisk to avoid lumps formation.
  3. Cook, covered over low flame for 5-8 minutes until upma cooks completely. 
  4. Serve hot upma with pickle or sugar or chutney.

    Method For Rava Khichdi:      


  1. Heat a fry pan with a tbsp of oil. Add one chopped onion , a cup of chopped carrot, beans and green peas. Add a pinch of salt, turmeric and stir well. Allow it to cook with chopped tomato.
  2. Pour 3 cups of water and allow to boil. When it starts bubbling add 1 cup rava mix and stir vigorously with ladle or using hand whisk to avoid lumps formation.
  3. Cook, covered over low flame for 15 minutes until khichdi cooks completely. 
  4. Finally add a tbsp of ghee and stir well. Garnish with chopped coriander.
  5. Serve hot khichdi with coriander chutney and sambhar.


    Method For Rava Roti:
  1. Mix 1 cup of rava with 2 cups of buttermilk.
  2. Heat dosa pan, grease some oil. Pour a laddle of batter and spread evenly thick like oothappam /pancake.
  3. Drizzle oil all over the surface, allow it to cook until golden and flip other side to cook for a minute.
  4. Serve with pickle.
   Method For Rava Idli:

   Check here for the Rava Idli recipe from scratch or else follow this below easy method
  1. Mix 1 cup of rava  with 1 cup of thick sour curd and mix thoroughly. Add little water if needed and the batter should be like idli batter consistency. Add a tsp of eno and mix well.
  2. Pour the batter to the greased idli moulds and steam cook for 12 minutes. 
  3. Serve Rava Idli with chutney and sambhar.

   Method For Rava Idli:
  1. In a mixing bowl take 1 cup of instant rava mix, 1 cup of rice flour, 1/4 cup of maida and 2 cups of water or buttermilk. The batter should be very thin and poury. Add water as needed. To the batter add some crushed pepper corns and chopped onion,
  2. Heat a dosa pan, grease some oil and pour the rava batter along the edges of the pan and continue trickling it inwards to form a thin dosa. Fill the gaps any, if needed. Apply oil all over the edges and center. Cover and cook dosa for abt 3-4 minutes until top layer set and edges turns slightly golden.
  3. Lift the dosa off the pan and serve immediately with chutney.
Using this instant rava mix , you can try lot more recipes and I will update other recipes soon in this space.

Note:

  • Always use coarse rava for this homemade preparation. 
  • The homemade rava mix stays good for 2-3 months. Beyond that may start becomes stale.
  • For a longer shelf life , ziplock and freeze it.


 



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