June 25, 2016

Wheat Rava Carrot Idli / Gothumai Ravai Idli

     Wheat rava upma is a easy to make, healthy recipe. Unfortunately many people do not like it. Wheat Rava Idli is a good mix of Rava Idli and Wheat Rava Upma recipes.

Checkout my 12 different Idli recipes here.


 

Recipe Cuisine : South Indian | Recipe Category: Breakfast
Preparation Time: 15 mins  | Cooking Time: 15 mins | Yields: 8 Idlies

Ingredients:
Wheat Rava / Gothumai Ravai
1 cup (1 cup = 250 ml)
Thick Curd
1 ½  cup
Salt
1 tsp
Oil
For grease the idly pate
Eno Fruit Salt
1 tsp
Grated Carrot
½ cup
To Temper:

Oil
1 tbsp
Mustard Seeds
¼ tsp
Channa Dal / Kadalai Paruppu
1 tsp
Curry Leaves
1 spring
Green Chilly
2
To Garnish:

Chopped Coriander Leaves
1 tbsp
Ghee
1 tsp
Cashew Nuts
8

Procedure:
1. Dry roast the wheat rava till it becomes hot and allow it to cool down.
2. Mix curd and salt with whisk.
3. After the wheat rava cold, mix the wheat rava with curd mixture and keep it aside for 15-30 mins.
4. Meanwhile, heat the oil in a pan, add mustard seeds and wait for popping. Then add the channa dal and curry leaves. Sauté for few seconds.
5. Then add the finely chopped green chillies and fry till they become crisp.
6. Pour this temper to the wheat rava-curd mixture, mix them well. Now mix the chopped coriander leaves and grated carrot with this batter.
7. Add the eno fruit salt 5 mins before you make idly. Mix them well and just keep it aside for 5 mins. Now the batter becomes frothy and ready to make idli.
8. Now heat the ghee in a pan and fry the cashews till they become golden in color. Keep it aside.
9. Grease the idli plate with oil, either place the cashews on the greased plate and pour ladle full of wheat rava idli batter, or pour the batter and place the cashews then steam cook for 13-15 mins.
10. After 15 mins remove from the flame and leave it for few mins or apply water to the rare side of the plate.
11. Using the spoon, scoop out the idlies from the plate.
      Serve it hot with coriander-coconut chutney and Hotel Idli Sambar.
Note:
1. The batter will be little bit thicker than the normal idli batter.
2. Add little water if the batter is too thick.
3. Cashews and carrots are optional.



June 22, 2016

Eggless Rainbow ( Multi Color) Muffin

Muffins are very tasty and liked by kids; but they are monotonous – single colored. Rainbow multi color muffins look visually attractive as well. This is a good choice for Parties.

Click here for more cake recipes.


 
Recipe Cuisine : International | Recipe Category: Baking
Preparation Time: 10 mins  | Cooking Time: 25 mins | Yields: 8 Muffins

Ingredients:
Maida
1 cup
Icing Sugar (Click here for the recipe)
¾ cup
Baking Powder
1 tsp
Baking Soda
¼ tsp
Salt
¼ tsp
Boiled Cold Milk
¾ cup
Oil
¼ cup (odorless cooking oil)
Vanilla Essence
1 tsp
Liquid Food Colors
(Blue, Pink, Yellow and Green)
¼ tsp (each)


Procedure:
1. Sieve maida, baking powder, baking soda and salt for 3 times. Keep it aside.
2. Add milk, vanilla essence and oil in a wide bowl. Mix them well with wire whisk.
3. Then add the icing sugar and mix them well till you can get a creamy consistency.
4. Now add 1 tbsp of the flour mixture (from 1) at a time and mix them well. Again add 1 tbsp of the flour and mix them well. Do this step for all the flour you have taken. Now the muffin batter is ready.
5. Divide the muffin batter  (from 4) into 4 equal parts and pour them in 4 different bowls.  Add different food colors to each of the four parts. Mix them well with 4 spoons.
6. Meanwhile, preheat the oven for 200 degree Celsius.
7. Line the muffin tray with muffin paper cups.
8. Now add one 2 tsp of each colored batter one by one (as per your choice) in the muffin tray.
9. Bake them for 20-22 mins at 180 degree Celsius until a tooth pick when inserted comes out clean.

10.  Allow them to cool down completely and then take them out from the tray and then serve.


June 20, 2016

Naaval Pazham / Jamun Granita

     Jamun granita is a another good way of making people have the healthy Jamun fruits more. The color of Jamun Granita is really attractive and tempts people to taste it.
    Check out my Pineapple Granita and Jamun Juice Recipes.


Recipe Cuisine : International | Recipe Category: Summer Recipes
Preparation Time: 5 mins  | Freezing Time: 8 hrs | Yields: 1 cup

Ingredients:
Naval Pazham/ Black Jamun
 15 nos
Sugar
¼ cup
Water
1 cup

Procedure:
1. Wash and remove the flesh from the seeds of the fruit using the knife.
2. Grind the flesh with the sugar and 1/2 cup of water into a smooth paste using the mixie or juicer.
3. Now add the remaining water and mix them well. Then strain the juice using the strainer.
4. Now transfer this juice into a freezer proof container and freeze it for 2 hours.
5. Then take the mixture out, stir it thoroughly using fork and freeze it for 2 more hours.
6. Again take the mixture out, stir it thoroughly using fork and freeze it for 6-8 hours.
7. Before serving scrap the frozen mixture using the fork and serve it immediately.


June 16, 2016

Cluster Beans / Kothavarai Masala

     Cluster beans / Kothavarangai is a very healthy and easily available vegetable. But it is used less because we have only a few recipes like Kothavarai Usuli. In this recipe I have prepared a masala with cluster beans which goes well with all types of Rice dishes. If you add little bit water you have a gravy which goes well with chapathi.




Recipe Cuisine : South Indian | Recipe Category: Stir Fry / Poriyal
Preparation Time: 10 mins  | Cooking Time: 10 mins | Yields: 1 cup

Ingredients:
Cluster Beans
½ kg
Sambar Powder
1 tsp
Turmeric Powder
¼ tsp
Salt
As Required
To Grind:

Grated Coconut
2 tbsp
Garlic Pods
3
Aniseeds / Sombu
1 tsp
To Temper:

Oil
2 tsp
Mustard Seeds
¼ tsp
Curry Leaves
½ spring
Finely Chopped Onion
2 tbsp

Procedure:
1. Cut the head and tail of the cluster beans. Wash them well and drain the water completely. Cut them into small pieces.
2. Pressure cook them with turmeric powder and little water for 1 whistle in medium flame.
3. Meanwhile, grind the coconut, garlic pods and aniseeds into a fine paste with little water using the mixie.
4. Heat the oil in a pan, add mustard seeds and wait for popping. Then add the curry leaves and fry for few seconds.
5. Add chopped onion and sauté till they become translucent.
6. Now add the cooked cluster beans with cooked water ( from 2), sambar powder and salt. Mix them well and cook for 2 mins.
7. Then add the ground paste (from 3) and mix them well. Close the lid of the pan and cook till the masala becomes dry.
        Tasty and aromatic cluter beans / kothavarai masala is ready to serve. Serve with rice or roti.

Note:
You can also add red chilli powder instead of sambar powder.

Click here for more poriyal recipes.


June 14, 2016

Carrot Onion Chutney without Coconut

I have already posted  carrot chutney earlier. In this variation i have added onion and coriander seeds. It is very aromatic and it goes well with dosas and appams.



Recipe Cuisine : South Indian | Recipe Category: Chutney
Preparation Time: 5 mins  | Cooking Time: 10 mins | Yields:1 cup

Ingredients:
Grated Carrot
1 cup
Onion
1
Red Chilli
2
Garlic Pods
2
Coriander Seeds / Dhaniya
1 tbsp
Chana dal / Kadalai Paruppu
2 tsp
Oil
2 tsp
Salt
To taste
To Temper:

Oil
1 tsp
Mustard Seeds
¼ tsp
Urad Dal
¼ tsp
Curry Leaves
½ springs

Procedure:
1. Peel the skin of the carrot and grate then using the grater.
2. Heat 2 tsp of oil. Add chana dal and coriander seeds. Fry them till nice aroma comes out.
3. Then add red chillies and garlic pods. Fry for few seconds.
4. Now add the chopped onion and sauté them till it becomes translucent.
5. Add grated carrot and fry till the color of the carrot becomes yellow. Allow it cool down completely.
6. Then grind them into a coarse paste with little water and salt. Transfer it into serving bowl.
7. Heat 1 tsp of oil in a pan, add mustard seeds and urad dal;  wait for popping.
8. Add curry leaves and fry till they become crisp.
9. Mix this temper with chutney and mix them well.
    Serve this chutney with Idli, Dosa and Aappam.

Note:
You can use ½ cup of small onion instead of big onion.

Click here for more Chutney Recipes.


June 10, 2016

Black Channa / Black Chickpea / Karuppu Kodai Kadalai Kuruma

     Typically we use white channa for making kuruma as side dish for chapathis. As in this recipe, you can also make kuruma with black channa also. This gives a 
different taste for the kuruma and it can be used for idli and dosa also.



 

Recipe Cuisine: Indian | Recipe Category: Sidedish
Preparation Time: 20 mins  | Cooking Time: 20 mins | Yields: 3 cups

Ingredients:
Black Chana
1 cup
Onion (medium size)
2
Tomato (medium size)
3
Ginger Garlic Paste
1 tbsp
Dry Powders:

Turmeric Powder
½ tsp
Red Chilly Powder
1 ½  tsp
Coriander Powder
3 tbsp
Garam Masala
1 tsp
To Temper:

Oil
1 tbsp
Mustard Seeds
½ tsp
Bay Leaf
1
Curry Leaves
1 spring
To grind into paste:

Fennel Seeds / Sombu
2 tsp
Poppy Seeds / Kasa kasa
1 tsp
Roasted Gram/Pottukadalai
1 tbsp
Coconut
¼ cup
To Garnish:

Chopped Coriander Leaves
1 tbsp

Procedure:
Preparation Procedure:
1. Remove the skin of the onion and wash them. Then cut them into small pieces.
2. Wash and chop the tomato into small cubes.
3. Wash and chop the coriander leaves into very small pieces.

Cooking Procedure:
4.  Wash and soak the black chana for overnight. Again wash the chana and pressure cook with enough water for 3-4 whistles in a medium flame.
5. After pressure has gone, transfer the cooked chana into a bowl.
6. Meanwhile, grind the coconut, aniseeds, poppy seeds and roasted split gram into a fine paste with little water. Keep it aside.
7. Heat the oil in a pressure cooker, add mustard seeds and wait for popping. Then add the bay leaf and curry leaves. Sauté till the leaves becomes crisp.
8. Then add the chopped onion (from 1) and sauté till the onion becomes transparent.
9. Now add the chopped tomatoes (from 2) and fry till the tomatoes become mushy.
10. Add cooked chana ( from 4), turmeric powder, red chilly powder, coriander powder and salt. Mix them well and fry for 2 mins.
11. Now add the ground paste (from 9), garam masala and required water, mix them well and pressure cook for 1 whistle in high flame. Then switch off the flame and allow it to cool down.
12. After the pressure has gone, add the chopped coriander leaves (from 5) and give a stir. Transfer the kuruma into serving bowl,
     Yummy and delicious kuruma is ready to serve with roti and dosai.
Note:

1. Adjust the water level according to your requirement. Because for rotis we want the kuruma to be little bit thicker than dosai.

Click here for side dish recipes.


Facebook

Subscribe via Email

Foodie Blog Roll

My Blog List 1

IndiBlogger