Broken Wheat And Carrot Idli..

Broken Wheat and Carrot Idli.. To cook this idli it was there in my wish list from a very long time and i use to postponed it every time or use to forget to soak the broken wheat... But last week i cooked this idli for a breakfast and good things was that i took the pictures also to post it on my blog :) Actually i was having a problem to take them out from the moulds, but i still manage to take them out in a better shape.. I served this idli with mix vegetable sambar and coconut chutney.. You can even eat them without any side dish, they were very soft and tasting simply awesome and very filling too..

 

 

Preparation time: 40minutes + 1 hour for fermenting
Cooking time: 15 minutes
Makes:12 dalia idlis.

 

Ingredients:
1 cup broken wheat
1/2 cup urad dal
1-2 tsp of salt
1/2 cup shredded carrot.

 

 

 

For Tempering
1/2tsp mustard seeds
1/4tsp channa dal
1/4tsp urad dal
5 to 6 curry leaves
1tbsp oil.

 

 

Cooking Method
Soak the urad dal and broken wheat separately for 30 mins. Grind the urad dal first into a smooth paste adding enough water. Transfer the urad dal batter to a large bowl. Drain the water from broken wheat before adding to urad dal paste since it absorbs a lot of water. Then add broken wheat, salt, carrot and mix well.

 

 

Set it aside for 1 hours. You can refrigerate the batter for later use if you wish.
Now make the tempering by adding all the tempering ingredients. Then add it to the idli batter and mix well once again. Make idlis as usual by pouring the batter into greased idli moulds and steaming on low flame for 12 to 15 mins.
The broken wheat idlis were soft and spongy and made a great breakfast!

 

 

Karupatti Appam (Palm Sugar Appam) SNG Event For The Month Of April.

I don't think so i have to say anything about this SNG event running by Divya Pramil of You too can cook Indian Food , because this event is very famous now. If any body want to join the group please click the link here.

 

Karuppatti Appam. I have tasted this appam only once in Chennai and it was very delicious. After coming back from Chennai i totally forgot about it. When i saw in my email Karupatti Appam is a challenge for the month of April. All my old memory came back and i was very happy to cook this appam and serve it to my hubby, because he would be eating this appam for the first time and he loved it.... I should thanks to Shama from the Easy2Cook Recipe for giving this wonderful challenge and delicious recipe to learn..

Actually i was not having appam pan because of that only i made this appam in dosa pan. I will make sure to cook this again with appam pan and change this picture. I served this appam with Tamrind and jaggery chutney...

 

 

 

Ingredint's 

1 cup Boiled rice
1cup Raw rice
1 handful Urat dal
250gms Karuppatti (Palm Jaggery) 

 

 

 

Cooking Method 

Make thick palm jaggery syrup .
Filter it and remove the impurities with a strainer once cooled.

Soak rice and dal for only 2 hours and grind it to a very smooth batter. No fermentation needed.
Finally , mix palm jaggery syrup with the batter without any lumps.
Heat aappam tawa or any non-stick pan . Pour a small ladle of batter in the centre and then hold its handle with both the hands and rotate the kadai , hence the ladle will spread like a dosa.
Spread a spoon of oil over it.
Cover with a lid . Cook in slow flame till done .
The centre part will be of and edges crispy . Just roll over and serve ho.

 

Idli Sambar and Chutney!!!

Idli Sambar and Chutney. Very often i cook idli for our breakfast, because i feel it is the best food to start our day. I have been thinking to take pic for a very long time, but i use to always feel very lazy and hungry after seeing hot idli and always use to postponed it to next time. On last Saturday i was very much prepared to take a pictures. So as soon as i cooked idli i took the pictures and later i served to everybody. The idli was very soft and it was going very well with spicy chutney and vegetable sambar..

Ingredients

1cup raw rice

1/2cup urad dal

1/2tsp fenugreek seeds

Salt to taste

1tbsp Oil for greasing

Water to mix

A pinch of Baking Soda (optional)

How to make Idli

Soak urad dal, fenugreek seeds and rice separately in water, for over night or about 5 hours.

After due time, grind the soaked ingredients in a mixer to make a smooth paste.

Now leave the paste aside, for about 8 hours.

Afterward add salt and baking soda to the paste. Mix well.

Pour the mixture gradually into the greased cavities of an Idli Stand.

Keep the Idli Stand in a idli cooker to steam for a 5 to 8 minutes.

Then, carefully take out the stand and remove the the idlis, using a spoon.

Repeat the procedure for the remaining mixture.

Serve them hot with chutney and sambhar.

Moong Dal Dosa (Split Lentil Dosa)

Split Moong Dal Dosa. This time to make this dosa i have used the split moong dal, but the other ingredients and procedure are the same, what i had used for the whole moong dal dosa. Also this taste was different from the whole moong dal dosa. I felt that i have cook moong dal dosa very often because it is healhty and tasty too.  In this photo i have made two different types of dosa, 1 is very crispy and the other 1 is non crispy. So you decide what type of dosa you prefer. I served this dosa with Coconut and Mint chutney...

Ingredient's

1/4cup split moong dal

1/4cup rice

2tbsp urad dal

2 green chilli, 1tsp ginger garlic paste

Salt to taste

Water as requires.

Cooking Method

Soak the split moong dal, urad dal and rice in water overnight. Next day drain the water and grind the dal and rice along with green chilies, ginger garlic paste and salt to make a fine paste of medium consistency. Remove the batter and mix it thoroughly adjusting the salt.

These dosas need no fermentation and you can make dosas immediately.

Apply little oil on a non stick pan. Make sure that the pan is hot by sprinkling some water. Pour one ladle full of batter into the center of pan and spread it around in a circular fashion shaping the batter into a thin round. 

Then sprinkle some more oil around the edges of the batter. Wait for few minutes until the bottom turns golden brown and then reverse it. Cook the other side now for few seconds.

Remove from the pan and serve hot with Chutney.

And repeat the same processes for the rest of the batter.

Iam sending this recipe to Jaruti's of Cooking Odyssey.Celebrate MakarSankranti and Republic Day of India.

Whole Moong Dal Dosa!!!

Whole Moong Dal Dosa. This dosa is very healthy and very tasty dosa and to make this dosa you don't need more time, you can make this dosa for breakfast in a very less time. Even you can add finely chopped onion from top, but i have not added onion in to it. First i wanted to try this recipe without onion, adding or not adding onion the taste will not change. I served this hot dosa with peanuts chutney and hot cup of tea, it was very very taste. Do try and let me know...

Ingredient's
1/4cup whole moong dal (Green gram)
1/4cup rice
2tbsp urad dal
2 green chilli, 1tsp ginger garlic paste
Salt to taste
Water as requires.

Cooking Method
Soak the whole moong dal, urad dal and rice in water overnight. Next day drain the water and grind the dal and rice along with green chilies, ginger garlic paste and salt to make a fine paste of medium consistency. Remove the batter and mix it thoroughly adjusting the salt.
These dosas need no fermentation and you can make dosas immediately.

Apply little oil on a non stick pan. Make sure that the pan is hot by sprinkling some water. Pour one ladle full of batter into the center of pan and spread it around in a circular fashion shaping the batter into a thin round.
Then sprinkle some more oil around the edges of the batter. Wait for few minutes until the bottom turns golden brown and then reverse it. Cook the other side now for few seconds.

Remove from the pan and serve hot with Chutney
And repeat the same processes for the rest of the batter.

Iam sending this recipe to jagruti's of cooking odyssey. Celebrate MakraSankranti and Republic Day of India.

 

Plain Dosa!!

Plain Dosa. I like dosa a lot, because it is easy to cook and delicious to eat. This is a regular dosa variety which is prepared in every south Indian houses but with some of my touch and tricks which helps in keeping the dosa soft for a long time. If you ask me to describe a perfect dosa, I would say that 'Dosa should have red crispy crust without a single white spot and a soft and porous white interior. But everybody can't make the perfect dosa, i have tried my best to get the crispy and perfect dosa. This is the simple and easy recipe with easily available ingredient's..

Ingredient's

3/4 cup raw rice

1/4 cup urad dal (split black lentils)

2 tbsp cooked rice

2 tbsp poha (beaten rice)

1/4tsp fenugreek seeds

Oil for frying

salt to taste

Butter for serving.

Cooking Method

Wash the urad dal, raw rice and methi seeds. Soak in a little water along with the poha and cooked rice for at least 2 hours.

Grind to a smooth paste with a little water. Cover and keep aside for at least 4 hours. Add salt and mix well.

Heat a non-stick tava and grease lightly with oil. when hot, sprinkle a little water, pour a ladle of batter, spread it around, into a thin crepe and cook on one side.

Pour a little oil along the edges while cooking. When crispy, fold and serve hot with Sambar and Chutney.

Repeat for the remaining batter.

Chakli...

Ingredient's

2cups rice flour 

2tsp Urad dal flour

1tsp sooji (Rava)

1tsp maida 

2tsp melted butter

1/4 tsp Asafoetida powder

1/2tsp black and white sesame seeds

1/2tsp cumin

Salt to taste

Water as per reqs

Oil for deep frying.

Cooking Method

Mix all the ingredients in a bowl. Adding water little by little, form a stiff dough. 

Take the 1 star attachment and fix it to the maker. Alternatively take a plastic sheet lightly brushed with oil/butter.

Now take a small amount of dough and place it inside the maker. Press the dough on the plastic sheet and you will find the dough coming out shaped as per the one star attachment.

Slightly rotate the maker round and round until you make a circle. Press it until a sufficient amount has dropped into the oil and break off the rest of the dough from dropping - just stop pressing the maker.

Now fry them until done - You can make it red, light brown or golden as per preference.

Drain them on paper towels. Let them cool and store in air tight containers.

Panchmel Dal, Panchratna Dal (Mixed lentil curry)

The Panchratna Dal is also known as Panchmel Dal and is a part of the rich Rajasthani Cuisine. It is a protein packed meal as it contains the goodness and nutritive qualities of 5 different lentils. I have changed this recipe a little and the results were a delicious, aromatic dal, which has become my favourite dal ... I got this recipe from a tv show called Health mange more in FoodFood channel.. This channel has become my all time favourite now, when ever i have nothing to do i watch this channel and get some unique and delicious recipes and try to cook in my way... I have many recipe yet to try. I'm waiting for the right time to cook. :) 

Ingredients

1/3 cup chana dal, 1/3 cup toor dal
1/3 cup moong dal, 1 tbsp urad dal, 1 tbsp whole moong
1 onion, 2 tomatos, 2 green chillies (Chopped finely)
3tsp chilli powder, 1/4tsp turmeric powder, 1tsp coriander powder, 1/2 tsp garam masala
3 garlic cloves
10 curry leafs
1 tsp cumin seeds
a pinch of asafoetida
2 tsp dried mango powder
3 tbsp ghee
Salt to taste

Cooking Method
Clean and wash the dals and add 4 cups of water. Pressure cook for 2 to 3 whistles or till the dals are cooked. In a bowl, combine the chilli powder, turmeric powder, coriander powder, garam masala with 3 tablespoons of water and mix well. Keep aside. Heat the ghee in a pan and add the cloves, curry leafs, cumin seeds, green chillies and asafoetida. When the cumin seeds crackle, add the onion and tomatos, fry till the tomatos are soft. Then add the prepared masala paste and sauté for 1 to 2 minutes. Add the cooked dal, amchur, and salt and simmer for 5 to 7 minutes. Adjust the consistency of the dal before serving and if required, add some water.

Green Gram Dal Parathas ( Whole Moong Dal)

I made this parathas with the left over dal. Yesterday for lunch i cooked Green gram dal and the quantity was more for 3 people. And i don't wanted to throw or keep it in the fridge, then i realize why not make parathas for dinner with this left over dal and guess what no body came to know this parathas was made by a left over dal. And i served with the curd and pickle it was tasting very good. To know the dal recipe visit to this link. http://rumanarawat.blogspot.com/2010/12/urad-dal-green-gram-and-black-urad-dal.html

Ingredient's

2cup of Cooked dal

2 cup of wheet flour

3 tbsp oil, Salt

Water as per required

Cooking Method

Mix dal, wheet flour, Salt and water , make a soft dough, finish the dough with oil and set aside for 30 minutes, Then make a small balls of dough and roll out the chapti and cook applying ghee or oil. 

Serve hot with Curd and Pickle. 

I am sending this to Priya's event MLLA # 30 which was started by Susan.

Urad Dal (Green Gram and Black Urad Dal)

Ingredients

200 gram Urad dal
1 medium size onion
2 green chilly
1 medium size tomato
Ginger garlic paste 1tbs
Red chilly powder 1tbs, turmeric powder 1tbs, garam masala 1tbs
Mustard seeds 1tbs
Vegetable oil 2tbs
Salt

Cooking Method

Boil urad dal and 2cup of water for 20 mints in pressure cooker separately
make a thick paste of chilly powder, turmeric and garam masala
heat up the frying pan add oil and mustard seeds, add onion , green chilly and ginger garlic paste fry till it gets golden brown, then add masala paste and tomato cook till it starts leaving oil , then add urad dal 1cup of water and salt and cook till it become’s thick.
Garnish with coriander leafs and serve it hot with ROTI and RICE.