Quinoa peas Uttapam

Quinoa Uttapam
Quinoa Peas Uttapam

 

Serves:4

Preparation time: 1 HR

Cooking time: 20 mins

Ingredients:

Red/white raw rice -1 Cup.

Quinoa – 1 cup.

Urad Dal – 1 Cup

Fenugreek seeds -1 tbsp.

Salt- to taste

Peas – 1/4 cup.

To temper:

Chana dal – 1 tbsp.

Urad dal – 1 tbsp.

green chilies – 2

Mustard seeds – 1 tsp.

oil – 1 tbsp.

Method:

  1. Refer to quinoa dosa recipe for preparing the batter.
  2. Heat some oil in a pan and add mustard seeds.wait until the seeds starts to splutter.
  3. Add the  urad,channa dal and wait until it starts to become brown.Now add the peas,sliced green chilies and saute for few minutes until it becomes soft.
  4. Add the tempering to the batter and mix well.
  5. Now heat the tawa and pour a small cup of batter and spread it on the tawa.
  6. cook for few minutes and turn over.Remove the uttapam from the tawa and serve hot with a chutney of your choice.
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Quinoa Dosa

 

Quinoa dosa
Quinoa dosa

Quinoa is a rich source of vitamins and minerals which is predominantly used in salads.It is gluten free and easy to digest.It makes a fantastic ingredient when added to your breakfast.Quinoa can be used to make some light snack or meal.

 

Serves:4

Preparation time: 1 HR

Cooking time: 20 mins

Ingredients:

Red/white raw rice -1 Cup.

Quinoa – 1 cup.

Urad Dal – 1 Cup

Fenugreek seeds -1 tbsp.

Salt- to taste

Method:

Quinoa Dosa on the tawa
Quinoa Dosa on the tawa
  1. Wash and soak Urad dal, fenugreek seeds,Rice and Quinoa for one hour. Mix the Urad dal and fenugreek and leave them to soak.
  2. Grind Urad dal and fenugreek adding water little at a time till it becomes smooth and fluffy. Keep it aside.
  3. Grind the Quinoa and rice seperately until its smooth.
  4. Mix all the batter together well.The consistency of the batter should be like the normal idly/dosa batter.Leave it to ferment overnight.
  5. Heat the tawa and pour a laddle full of batter onto the tawa to make the dosa.
  6. Serve the dosa with a chutney of your choice.

Turnip peas masala

Turnip Peas masala
Turnip Peas masala

serves : 4

Ingredients:

Turnip – 2 medium-sized.

Peas – 1/4 cup.

Tomato – 1 large.

Onion – 1 large

green chillies – 2

oil – 1 tbsp.

Jeera powder – 1 tsp.

whole jeera – 1 tbsp.

Dhania powder – 1 tsp.

Red chili powder – 1 tsp.

Garam masala – 1 tsp.

Salt – to taste

 

Method:

  1. Heat some oil in a pan and add jeera and wait until it starts to splutter.Add the chopped onions and green chilies and saute for few minutes.
  2. Now add the chopped turnip and the peas, saute until it is half cooked.
  3.  Add  the chilli powder,salt,jeera powder,dhania powder and garam masala,saute for few minutes.
  4. Now add the chopped tomatoes and wait until it becomes mushy.
  5. Cook until the turnip is soft.The turnip peas masala is ready to be served.

 

Capsicum Rice

Capsicum Rice
Capsicum Rice

serves : 4

Ingredients:

Capsicum – 1 large sized.

Green peas- 1/4 cup.

green chillies – 2

oil – 1 tbsp.

Brown basmati rice – 2 cups

Jeera powder – 1 tsp.

whole jeera – 1 tbsp.

Dhania powder – 1 tsp.

Garam masala – 1 tsp.

Red chili powder – 1 tsp.

Ginger garlic paste- 1 tsp.

Salt – to taste

 

Method:

  1. Heat some oil in a pan and add jeera and wait until it starts to splutter.Add the ginger garlic paste and saute for few minutes.
  2. Add the diced capsicum and the peas to the pan and saute for five minutes.
  3.  Add  the garam masala,chilli powder,salt,jeera powder and dhania powder and saute for few minutes.
  4.  Cook the 2 cups of rice in 4 1/2 cups of water and keep it ready.
  5. Now  add the capsicum and peas to the rice and mix well.
  6. This rice can be served with onion raita.

 

Karuvepilai Thokku(Curry leaves Rice mix)

Karuvepilai Thokku(Curry leaves Rice mix)
Karuvepilai Thokku(Curry leaves Rice mix)

Ingredients

Fresh curry leaves – 1 bunch

oil – 1 tsp.

Red chili – 5 to 6

Asaphotedita – 1 tsp.

Tamarind – gooseberry size

Salt – to taste

Mustard – 2 tbsp.

Fenugreek – 2 tbsp.

A pinch of Asafoetida

 

Method:

  1. Remove the curry leaves from the stem and discard the stem.
  2. Heat a portion of oil in a pan,add the red chillies,Asafoetida and roast for nearly 3 minutes.
  3. Now add the curry leaves to the pan and saute for 2 minutes.
  4. Grind the roasted ingredients into a fine paste in a mixer.
  5. Heat the rest of the oil in a pan and add 1 tbsp of mustard seeds and wait until it starts to splutter.
  6. Soak the tamarind in warm water and extract the juice and discard the pulp.
  7. Add the tamarind water to the pan and wait until it starts to boil.
  8. Now add the curry leaves paste to the tamarind water and cook until the oil starts to separate.
  9. When you see a thick paste forming, switch off the stove.
  10. Dry roast the fenugreek and the rest of the mustard seeds in a pan,switch off the stove when the fenugreek becomes slightly brown.
  11. Grind this into a fine powder and add this powder to the curry paste and mix well.
  12. This powder is mainly added for more shelf-life.

 

 

Instant Puliyodarai Podi

Instant Puiyodarai powder
Instant Puiyodarai powder

Ingredients

Red chili – 10-15

Channa dal – 4 tbsp.

Urad dal – 4 tbsp.

Till seeds- 4 tbsp.

Dhania seeds – 2 tbsp

Black pepper – 1 tbsp.

Fenugreek – ½ tbsp.

Groundnut – 4 tbsp.

Mustard – 1 tbsp.

A pinch of Asafoetida

Tamarind – 1 lime size.

Method:

Dry roast all the above ingredients and make it into a coarse powder and store it in an air tight container.This powder can be mixed with rice along with cold pressed sesame oil and serve it hot with papad.

 

 

Murungai Sadam Podi

Murungai tree is known for many health benefits.Most parts of the tree are edible.The leaves are the most nutritious part of the plant, being a significant source of B vitamins, vitamin C, provitamin A as beta-carotene, vitamin K, manganese, and protein, among other essential nutrients.Its definitely beneficial to add this into your diet.

DSC_0795

Ingredients:

Moringa leaves(Murungai)- 1 bunch

Red chillies – 4

Urad dhal -2 tbsp.

Channa dal- 2 tbsp.

A pinch of Asafoetida.

Salt- to taste

Wash the leaves thoroughly and dry it in a cotton cloth (do not dry it in direct sun).Dry roast the ingredients in a pan. Switch off the stove and add the Murungai leaves. Mix them well till the moisture goes away. Now grind the roasted ingredients in a mixer and store in an air tight container. This podi can be mixed with rice and served.

Tomato Rice

Tomato rice is one of the most common rice dishes.It is very simple to prepare this delicious rice variety.It is one of my favorite too.Lets see how to make this dish.

Tomato Rice
Tomato Rice

serves : 4

Ingredients:

Tomato – 2 medium sized

Onion – 1 large

green chillies – 2

oil – 1 tbsp.

Brown basmati rice – 2 cups

Jeera powder – 1 tsp.

whole jeera – 1 tbsp.

Mustard seeds – 1 tsp.

Dhania powder – 1 tsp.

Red chili powder – 1 tsp.

Groundnuts – fistful

Salt – to taste

 

Method:

  1. Dry roast the groundnuts and keep them aside.
  2. Heat some oil in a pan and add mustard seeds and wait until it starts to splutter.
  3. Add some jeera and saute for few minutes,now add the chopped onions and green chilies.
  4.  Add  the chilli powder,salt,jeera powder and dhania powder and saute for few minutes.
  5. Now add the chopped tomatoes and wait until it becomes mushy.
  6. The paste for tomato rice is ready.Now cook the 2 cups of rice in 4 1/2 cups of water and keep it ready to be mixed with the tomato paste.
  7. Now  add the tomato paste to the rice and mix well and add the roasted groundnuts.
  8. The groundnuts give a nice crunchy effect to the dish.
  9. This tomato rice can be served with onion raita.

 

Kashayam Powder

Kashayam powder is a herbal medicine for common cold and cough.This powder can be mixed with hot water and palm sugar(Panakalkandu) and had to cure throat infections and body pain.

Kashayam Powder
Kashayam Powder

Ingredients:

Sukku(Dry ginger) – 25gms

Milagu(Black pepper) -25gms

Naruku moolam -25gms

Adhimaduram(Dried Liquorice root) – 25gms

Chitarathai(Dried thai ginger) – 25gms

Thipili (Long pepper)- 25gms

coriander seeds – 1 tbsp.

Jeera – 1 tsp.

Adathodai (Justicia adatoda) powder – 1 tsp.

Holy basil(Tulasi) – 1 tsp.

Tuduvalai powder(Solanum trilobatum) – 1 tsp.

Method:

Dry all the ingredients in sun for few hours and roast them lightly and grind it into fine powder.Store the powder in an air tight container.Add one tea-spoon to water and boil it to make a thick concoction.

Kuthiraivalli(Barnyard millet) vegetable kuzhi-paniyaram

Kuthiraivali(Barnyard millet) kuzhi-paniyaram
Kuthiraivali(Barnyard millet) kuzhi-paniyaram

Serves:4

Preparation time: 1 HR

Cooking time: 20 mins

Ingredients:

Kuthiraivalli(Barnyard millet) rice -2 cups

Urad dal – 1/4 cup.

1 small-sized onion

mixed vegetables – 1 cup.(carrot,potato,peas,beans)

Fenugreek seeds -1 tsp.

Salt- to taste

seasoning:

Mustard seeds -1 tsp.

urad dal – 1 tsp.

channa dal – 1 tsp.

To garnish:

Coriander leaves and curry leaves

Method:

  1. Wash and soak Urad dal, fenugreek seeds and Rice for one hour. Mix the Urad dal and fenugreek and leave them to soak.
  2. Grind Urad dal and fenugreek adding water little at a time till it becomes smooth and fluffy. Keep it aside.
  3. Grind the rice slightly until coarse and then add water.now add the urad dal batter and salt to the rice batter and grind till they mix well.
  4. The consistency of the batter should be like the normal idly/dosa batter.
  5. Remove from the grinder and mix with your fingers to bind them. The warmth from your fingers help the batter to rise.
  6. Leave it to ferment for 4 to 5 hours.Mix the batter well before use.
  7. Heat oil in a pan and the mustard seeds.After it starts to splutter, add the rest of the items mentioned under the seasoning section and saute for few minutes.
  8. Cut the onions and add it to the seasoning.Now add the mixed vegetables and add some salt required for the vegetables and saute for few minutes.
  9. Now, add the vegetables to the batter along with coriander and curry leaves.
  10. Pour the batter into the kuzhi-paniyaram dish and cook for five minutes.
  11. Remove the kuzhi-paniyarams and place them in a plate and serve it hot with some chutney of your choice.

This becomes an excellent snack with tea.