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Wednesday, August 9, 2017

Aval Dosai-Poha Dosa Recipe

Beaten rice/Aval dosa is easy to prepare, very soft and spongy and tastes great with any spicy chutney, sambar or any spicy gravy. It can be had for breakfast or for dinner. I have not added baking powder or cooking soda as the urad dal and fenugreek seed gives softness to the dosas. Today we will learn how to make poha dosa/atukula dosa/set dosai following this easy recipe with step wise pictures.

Aval Dosai-Poha Dosa

Aval Dosai-Poha Dosa

 Prep Time : 15 mins (excluding soaking time)
 Cook Time : 5 mins (less than 5 mins per dosa) 
 Yieldss: 8 dosas
 Recipe CategoryBreakfast-Dinner-Aval
 Recipe CuisineSouth Indian
 Author:

   Ingredients needed

   Rice -1 cup (any rice variety)
   Flattened rice/Aval/poha - 1/2 cup
   Urad dal - 3 tbsp
   Fenugreek seeds - 1/2 tsp
   Buttermilk - 1/2 cup (preferably sour)
   Salt as needed

   Oil for making dosas


Preparations 

Wash and soak rice, urad dal and fenugreek seeds together in enough water for 5-6 hours.

Soak beaten rice/aval in buttermilk for 1 hour. Add enough buttermilk to soak/cover the aval. (dilute that 1/2 cup buttermilk with more water if required).

Grind rice, urad dal and fenugreek seeds together to a smooth paste adding water little at a time.

After 1 hour, the aval/poha would have absorbed the buttermilk. Grind aval with a little water to a smooth paste.

Mix both the ground aval and the ground rice mixture. Add needed salt and mix well preferably with your hands.The batter should neither be thick nor too thin.

Leave it to ferment overnight or for 7-8 hours.

Next day or after 8 hours, mix the batter well. If it is too thick, you may add a little water and mix well.

Method 

Grease and heat a tawa and pour a ladle of batter in the center of the tawa. The batter will spread itself.  You do not have to spread it.

Drizzle a tsp of oil around the dosa. Cook covered on low heat.

poha dosa/atukula dosa/

Once almost cooked, flip it over it other to the other side. Cook for another few seconds and remove from tawa.

Aval dosai recipe

Repeat the same process for the rest of the batter. Avoid stacking the dosa one on top of another when hot to prevent sticking.

Serve hot aval dosa with sambar or chutney or any spicy gravy of your choice.

Note - The aval dosa will be soft and spongy, only if it is well fermented. Fermentation time will depend on climatic conditions. If you are living in a cold place, it may take more than 8 hours for the batter to ferment.

Storage - You can refrigerate the fermented batter or leftover batter but use it within 2 days.

You will love my Kal dosa or sponge dosa recipe.

Refer more than 40 Dosa Varieties and 15 Delicious Chutney Varieties

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Tuesday, August 1, 2017

Egg Paniyaram-Muttai Paniyaram Recipe

Egg Paniyaram/Chettinad Egg Paniyaram is a quick and easy dish prepared with eggs and dosa batter. It can be had as a light breakfast or as a snack. You can make egg paniyaram even without dosa batter. Today we will learn how to make egg paniyaram with and without dosa batter following this easy recipe with step wise pictures.

Egg Paniyaram-Muttai Paniyaram

Egg Paniyaram-Muttai Paniyaram

Egg Paniyaram-Muttai Paniyaram

 Prep Time : 5 mins
 Cook Time : 10 mins 
 Yields:14 Paniyarams
 Recipe CategorySnacks-Breakfast-Eggs
 Recipe CuisineSouth Indian
 Author:

   Ingredients needed

   Eggs - 2
   Dosa Batter - 1/2 cup
   Onion - 1 medium size
   Tomato - 1 small deseeded
   Green Chillies - 1 finely chopped
   Curry leaves (tender) - a sprig
   Coriander leaves - 1 tbsp finely chopped
   Turmeric powder - 1/8 tsp
   Salt as needed
   Pepper powder as needed
   Oil - 5-6 tsp
   Water - 2 tsp


Preparations

Finely chop onions, green chillies and tomato (remove the seeds).

In a bowl, break 2 eggs, add salt, turmeric powder, pepper powder,  2 tsp water and beat with a fork until foamy. Mix it with dosa batter.

Add finely chopped onion, tomatoes, green chilli, coriander leaves and curry leaves. Mix well.

Egg Paniyaram recipe

Method

Egg paniyaram batter is ready.  Heat paniyaram/appe pan, add 1/2 tsp of oil in each hole/cavity.

Muttai Paniyaram recipe

Fill each cavity with the egg paniyaram batter. Cook covered on low heat for few minutes.

How to make egg paniyaram

Flip it over and cook uncovered on low heat for another 2-3 minutes. Flip over 2-3 times if required until both the sides are browned.

Chettinad egg paniyaram

Remove from pan and serve immediately with tomato chutney or spicy kara chutney.

Egg Paniyaram without idli/dosa batter

I have tried egg paniyaram without dosa batter also which is also very delicious.

Follow the same recipe above omitting the dosa batter. Add 2 tbsp of grated cheese to the egg mixture and make paniyarams following the same method as above.

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Tuesday, July 25, 2017

Peanut Chutney without Coconut-Groundnut Chutney with Onion Garlic

Peanut chutney or groundnut chutney is easy to prepare and goes well as an accompaniment with idli, dosa, uthappam, ven pongal and upma. It needs very less ingredients and can be made in a jiffy. I have already posted peanut chutney with coconut, this is a different version with roasted garlic and onion. Today we will learn how to make peanut (verkadalai in Tamil) chutney following this easy recipe.

Peanut Chutney-Peanut Chutney without Coconut
Peanut Chutney without Coconut

Peanut Chutney without Coconut

Peanut Chutney without Coconut

 Prep Time : 10 mins
 Cook Time : 5 mins 
 Serves: 4-5
 Recipe CategoryChutney
 Recipe CuisineSouth Indian
 Author:

   Ingredients needed

   Peanuts - 1/2 cup
   Oil - 1/2 tsp
   Garlic - 3 cloves
   Pearl onion/shallots - 3- 4
   Dry red chillies - 4
   Tamarind - a small piece/ 1/4 tsp paste
   Salt to taste

   For the Seasoning

   Oil - 1 tsp
   Mustard seeds - 1 tsp
   Urad dal (split) - 1/4 tsp (optional)
   Red Chillies - 1
   Curry leaves- a sprig


Preparation

Roast peanut on medium heat. Once it cools. Remove the skin and keep it aside.

Method

Heat 1/2 tsp of oil, roast onion and garlic until light golden brown and remove. Saute red chillies also in the same oil.

Grind roasted peanuts along with garlic, onion, red chillies, tamarind and salt needed. Add needed water and grind it to a smooth paste.

Heat a tsp of oil in a pan, add mustard seeds, when it splutters add red chilli, curry leaves and pour it over the chutney.

Enjoy it with idli, dosa, pongal or upma.

You might like my

Easy Groundnut peanut chutney with coconut and more than 100 Breakfast Recipes.

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Friday, July 21, 2017

Broken Wheat Rava Pongal-Samba Godhumai Rava Khara Pongal-Dalia Pongal

Broken wheat pongal or samba godhumai (known as dalia in Hindi) pongal is the same as ven pongal except that we replace rice with wheat rava. It is easy to make and tastes very delicious . I make this once in a week and my whole family loves it. Today we will learn how to make Broken wheat khara pongal following this easy recipe with step wise pictures.

Broken Wheat Rava Pongal-Wheat rava pongal

Samba Godhumai Rava Khara Pongal

Wheat Rava Pongal

 Prep Time : 10 mins
 Cook Time : 20 mins 
 Serves: 2
 Recipe CategoryBreakfast-Dinner
 Recipe CuisineSouth Indian
 Author:

   Ingredients needed

   Oil - 4 tsp
   Cracked wheat/godhumai ravai - 3/4 cup
   Moong dal/pasi paruppu - 1/4 cup
   Salt needed
   Hing - a pinch
   Water - 2 1/2 cup

   For the Seasoning

   Oil - 2 tsp
   Ghee/clarified butter - 3 tsp
   Whole black pepper - 1 tsp
   Cumin seeds - 1 tsp
   Hing - a pinch
   Ginger - 1 inch piece
   Curry leaves - a sprig
   Cashew nuts - 5-6


Preparation

Soak moong dal/pasi paruppu for 1/2 an hour. Pressure cook moong dal for 2 whistles with 3/4 cup of water. Once the pressure subsides, open the cooker and keep it aside. (You can also cook in a pan. It does not have to be too mushy).

Peel the skin of ginger and chop it finely.

Method

Heat oil and fry the wheat rava on medium heat stirring continuously until you get a nice aroma.

godhumai rava pongal

Now add the fried wheat rava to the cooked dal.

dalia pongal

Add 2 1/2 cups of water, salt needed and hing. (Taste the water, if it is slightly salty, it will be perfect once it is cooked).

Close the cooker and pressure cook on medium heat for 2-3 whistles. While cooking directly in the cooker, take care not to burn the pongal. (Alternatively, you can transfer the contents to another vessel and pressure cook for 3 whistles to be on the safer side).

Once the pressure subsides, open the cooker and mash the contents when it is hot.

Samba Godhumai Rava Khara Pongal

Heat oil + ghee, add cumin seeds, whole black peppercorn, saute for a few seconds, then add finely chopped ginger, curry leaves and cashew nuts.

Saute for a few seconds and then add the broken wheat + dal mixture and mix well.

Cook on low heat for a few seconds and remove from heat.

broken wheat khara pongal

Hotel sambar, arachuvitta sambar and coconut chutney are great side dishes for wheat rava pongal. Do try this and I am sure you will love this healthy wheat rava pongal.

Check out more that 150 Breakfast-Dinner Recipes.

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Friday, July 14, 2017

Eggless Whole Wheat Pancake-Easy Eggless Pancake Recipe

Eggless whole wheat pancakes are great for breakfast or as snacks and can be made in a jiffy. These pancakes are very delicious, soft and fluffy. It tastes great with maple syrup/honey and butter.  I adapted the recipe from here but replaced all purpose flour with whole wheat flour and sugar with maple syrup. Today we will learn how to make Eggless whole wheat pancakes following this easy recipe with step wise pictures.

Eggless Whole Wheat Pancake

Eggless Whole Wheat Pancake

Eggless Whole Wheat Pancake

 Prep Time : 5 mins
 Cook Time : 10 mins 
 Yields: 3
 Recipe CategoryBreakfast
 Recipe CuisineInternational
 Author:

   Ingredients needed

   Dry Ingredients

   Whole wheat flour - 1/2 cup
   Baking Powder - 1 tsp
   Salt - a pinch

   Wet Ingredients

   Milk - 1/2 cup + 1 tbsp
   Melted butter - 1 tbsp
   Oil - 1/2 tbsp
   Maple syrup or powdered sugar - 2 tsp
   Vanilla extract - 1/2 tsp
   Water - 1 1/2 tbsp


Preparation

In a bowl, combine together wheat flour, baking powder, salt and mix well. If using powdered sugar instead of maple syrup, add that also with the dry ingredients.

wheat pancake Indian

In another bowl, combine together milk (should be at room temperature), oil, melted butter, maple syrup, water and vanilla essence.

Mix the wet ingredients with the dry ingredients without lumps. Avoid over mixing.

Easy Eggless Pancake Recipe

The consistency of the batter should be that of idli batter. You may add a little more milk or water to get the right consistency. (Batter should not be too thick nor too watery). Let the batter rest for 10 minutes.

Method

Heat a non stick pan over medium low heat. Grease it lightly with butter.

When the pan is hot, reduce the heat to low and pour a ladle of batter in the center of the tawa. It will spread itself otherwise spread it very lightly as the pancake has to be thick.

atta pancake recipe

Cook on low heat until bubbles form on the surface. Then flip it over to the other side and cook on low heat until done. Remove from heat. Repeat the same process for the rest of the batter.

easy pancake recipe-eggless

Serve hot with honey, butter or maple syrup.

Note - You can add sugar instead of maple syrup.  You may adjust sweetness according to your preference.  

You can flavor it with 1/4 tsp cinnamon powder, if preferred.

Chocolate chips, fresh berries can be added to the batter. You can use all purpose flour or multigrain flour to make this pancake.

Check out South Indian Style whole wheat pancake (vella dosai)

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Wednesday, July 5, 2017

Jeeraga Kuzhambu Recipe-Cumin Seeds Kulambu with Garlic

Jeeraga Kuzhambu is a very flavorful kuzhambu prepared with cumin seeds and garlic. It is more or less similar to the regular South Indian kuzhambu but with a nice aroma and flavor of cumin seeds. This kuzhambu goes well as an accompaniment with rice and even with idli, dosa and ven pongal. It can be stored for more than 10 days in the refrigerator. It needs very less ingredients and is very easy to prepare. Today we will learn how to make Jeeraga kuzhambu following this easy recipe with step wise pictures.

Jeeraga Kuzhambu

Jeeraga Kuzhambu Recipe-Cumin Seeds Kulambu

Jeeraga Kuzhambu Recipe-Cumin Seeds Kulambu

 Prep Time : 10 mins
 Cook Time : 25 mins 
 Serves:6-7
 Recipe CategoryKuzhambu
 Recipe CuisineSouth Indian
 Author:

   Ingredients needed

   Cumin Seeds/jeera seeds - 2 tbsp
   Sesame seed/gingelly oil - 5 tbsp
   Garlic - 1/2 cup peeled
   Sambar Powder - 4 tbsp
   Turmeric powder - 1/4 tsp
   Salt - 1 tbsp or needed
   Tamarind - 35 grams


Preparation

Peel garlic and keep it ready. Check out How to peel garlic easily.

Soak tamarind in 1 cup of  hot water for 15-20 minutes. Extract the juice, add another cup of water and extract more tamarind juice. Discard the pulp. Now we have 2 cups of tamarind extract. Keep this ready. 

Dry roast cumin seeds until you get a nice aroma. Once it cools, powder it and keep it aside.

How to make Cumin Seeds Kulambu

Method 

Heat oil in a kadai, add garlic and saute for 2-3 minutes.

Cumin Seeds Kulambu

Add tamarind extract, sambar powder, turmeric powder and salt needed. Mix well.

Jeeraga kuzhambu recipe

Boil on medium heat until the kuzhambu thickens. Stir in between. (you can see the difference between both the pictures below - in the first picture - tamarind extract has just been added, in the second it has thickened).

how to make jeeraga kulambu

Once the kuzhambu thickens, add cumin seed powder, mix well and boil for another 2-3 seconds. Add a tbsp of sesame seed oil and switch it off.

seeraga kuzhambu

Enjoy it with hot rice topped with sesame seed oil.

Note - I used my homemade sambar powder (which is less spicy) for making this jeeraka kulambu. If using store bought sambar powder, add less or according to the spice level. Some store bought sambar powder are too spicy and hot.

I used rock salt. If using table salt, add a little less or as required.

Use old tamarind and sesame seed oil (nallennai) for all kuzhambu recipes for best results. 

Shelf life and Storage - This kulambu stays good for 2-3 days at room temperature and for nearly 10-15 days in the refrigerator. If you are not going to store for a longer period, you can skip that 1 tbsp gingelly/sesame seed oil which is added at the end. Store it in any stainless steel dabba with lid.

Check out more

South Indian Kuzhambu Varieties 

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Thursday, June 29, 2017

Bread Pizza Cups-Toasted Bread Cups Recipe-Easy Kids Snacks

Bread Pizza Cups are  great as an appetizer and can be put together in just 15-20 minutes time. It makes a delicious instant snack for kids and adults alike. They are perfect for kid's parties also. I love to have it with my ginger tea. Today we will learn how to make Bread Pizza cups following this easy recipe with step wise pictures.

Bread Pizza Cups

Bread Pizza Cups

Bread Pizza Cups

 Prep Time : 10 mins
 Cook Time : 15 mins 
 Yields: 6 Bread Pizza Cups
 Recipe CategorySnacks-Bread
 Recipe CuisineIndian
 Author:

   Ingredients needed

   Bread slices - 6 (fresh)
   Pizza sauce as needed
   Onion - 1 small
   Red bell pepper - 1/4 cup finely chopped
   Green bell pepper - 1/4 cup finely chopped
   Yellow bell pepper - 1/4 cup finely chopped
   Tomato - 1 small (seeded)
   Grated cheese - as needed
   Salt to taste
   Pepper powder as needed

   Butter for greasing


Preparations

Prepare pizza sauce as given here. You can also use tomato sauce.

Chop all the vegetables finely. Remove the seeds and chop tomato finely.

Preheat oven at 180 degree C for 15 minutes.

Method

Take a bread slice and roll it as thinly as possible with a rolling pin. (Use fresh white bread)

Bread Pizza Cups recipe

Using a bottle lid or any container lid, cut the bread slice into a circle. Repeat the same for the other 5 bread slices.

toasted bread cups recipe

Grease the muffin tin generously with butter.

how to make bread cups

In a bowl, mix together all the vegetables, grated cheese (I used amul cheese, you can use mozzarella cheese), salt and pepper powder.

Place the bread circles gently into the muffin cup to form a cup shape.

how to make bread pizza cups

Apply 1/2-1 tsp of pizza sauce inside the bread cups and fill the cups with the vegetable mixture.

crispy bread pizza cups

Top it with more grated cheese. Bake immediately in a preheated oven for 10-15 minutes until the cheese melts and you get a nice golden colour on the bread cups. You will be able to easily remove the bread cups if it is toasted well.

how to prepare bread pizza cups

Serve bread pizza cups with tomato sauce or as such.

Note - You can make this with seasonings and fillings of your choice.

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Wednesday, June 21, 2017

Dal Dhokli Recipe-How to make Dal Dhokli

Dal Dhokli is a very popular Gujarati dish in which spiced uncooked pieces of whole wheat dough are simmered in the dal or cooked separately and added to dal and then simmered. It is very delicious and makes a filling meal by itself. I normally do not have rice with it but if you prefer you can have it with rice and ghee. In our home we call this "Indian style homemade pasta in dal". Today we will learn how to make Dal dhokli following this easy recipe with step wise pictures.

Dal Dhokli

Dal Dhokli Recipe

 Prep Time : 20 mins
 Cook Time : 20 mins 
 Serves: 2-3
 Recipe CategoryLunch
 Recipe CuisineGujarati
 Author:

   Ingredients needed

   For the dough/dokli

   Whole wheat flour - 1/2 cup
   Gram flour - 2 tsp
   Turmeric powder - 1/4 tsp
   Red chilli powder - 1/4 tsp
   Carom seeds/omam - 1/4 tsp
   Oil/ghee - 2 tsp
   Salt - 1/4 tsp

   For the Dal

   Tur dal - 1/2 cup
   Turmeric powder - 1/4 tsp

   Spice Powder

   Red chilli powder - 3/4-1 tsp
   Turmeric powder - 1/4 tsp
   Cumin powder - 3/4 tsp
   Coriander powder - 1 tsp
   Salt needed

   For the Seasoning

   Oil -1 1/2 tbsp
   Ghee/clarified butter - 1 tbsp
   Mustard seeds - 1 tsp
   Cumin seeds - 1 tsp
   Dry red chilli - 2-3
   Hing - a generous pinch
   Curry leaves - a sprig
   Tomato - 1-2

   For Garnishing

   Coriander leaves - 2 tbsp finely chopped
   Lemon juice as per taste (optional)
   Onion - 2 tbsp finely chopped (optional)


Preparations

In a bowl, mix together, whole wheat flour, gram flour, turmeric powder, salt, red chilli powder, carom seeds and oil.

Add warm water, little at a time and make a soft pliable dough just as you make for chapati. Knead it well and keep it covered for 15 minutes.

Pressure cook dal with turmeric powder for 3 whistles. Once the pressure subsides, open the cooker and mash it well. Keep it aside. If you are new to cooking dal, check how to cook dal?


how to make dhokli for dal dhokli

After 15 minutes, divide the dough into 2 equal parts. Make smooth balls and flatten it.

Take a ball, dust wheat flour and roll it out into a big chapati approximately 7 - 7 1/2 inches in diameter.

Making dhokli

Cut it into squares (using knife or pizza cutter), sprinkle a little flour and remove it. Dusting a little flour makes it easier to remove the pieces. Repeat the same for the other dough ball.

dhokli cut into squares

In a pot, bring plenty of water to boil. When water starts boiling, reduce the heat and add the dhoklis.

Cook on medium heat, stirring at regular intervals. It will take about 10 -15 minutes for the dhoklis to get cooked (stirring is important to prevent the dhoklis from sticking to each other).

cooking dhokli

While the dhoklis are cooking, we will prepare the dal (do not forget to stir the dhoklis at regular intervals).

Method

Heat ghee + oil in a pan, add mustard seeds, cumin seeds, red chillies, hing and curry leaves.

dal dhokli preparations

When mustard seeds splutters, add the chopped tomatoes and all the spice powder mentioned under "spice powder" and salt needed.

Cook until tomato becomes mushy and leaves oil.

Making of dal for dal dhokli

Add the cooked dal, 1 1/2 cups of water and mix well.

Gujarathi Dal dhokli

When it starts boiling, add the cooked dhoklis. Simmer and cook stirring for 5-6 minutes.

How to make Dal Dhokli

Once you add the dhoklis, it will start to thicken. You may adjust the consistency of the dal dhokli as per your preferences by adding more or less water.

Dal Dhokli Recipe

Once you get the desired consistency, remove from heat. Squeeze few drops of lemon juice, mix well and garnish with finely chopped coriander leaves.

If you prefer, you can also garnish with finely chopped onions and boiled peanuts. Enjoy piping hot dal dhokli with papads or with rice and ghee. You can also add a small bit of jaggery when simmering the dal, if preferred.

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