Thalicha dosa

Thalicha dosa is nothing but a seasoned dosa with onion,green chili etc usually used to make it with the leftover sour batter which tastes better.This is all u need to make it...

INGREDIENTS U NEED:

1.Dosa batter-2cups
2.Onion-1(Chopped)
3.Green chili-3(Chopped)
4.Curry leaves-few
5.Corriander leaves-4strands(Chopped)
6.Seasoning-Mustard,Urad,Channa
7.Salt to taste
8.Oil

METHOD OF PREPARATION:

• Heat oil in a pan,add seasoning one by one and add onion,curry leaves fry till turns light brown and finally add chopped corriander leaves and switch off the flame ,let it cool down.
• Now add this mixture to the batter with enough salt and mix it well and the batter has to be little thick.
• Then heat a griddle sprinkle some oil and pour a ladle of batter and spread in a circle motion and make it little thick and add oil around it and flip it over,keep it in the medium flame and cook it till its done and serve hot .

GOES WELL WITH:

       Any chutney

Oats Kanji

Oats Kanji is my everyday breakfast and its perfect to kick start a day which is very healthy.I always like to have it with pickle or cooked vegetables or sundal.Coming to the recipe.....

INGREDIENTS U NEED:

1.Oats -1cup
2.Water-4cup
3.Milk-1cup
4.Salt as needed

METHOD OF PREPARATION:

• In a deep bottomed pan add the oats and water and let it cook  for about 5-10mins until mushy.
• Now add boiled milk and switch off the stove and then add enough salt and mix well.
• Can be served both warm or cold.Enjoy!

GOES WELL WITH:

     Pickle or Sundal

Tomato Sevai

Tomato sevai is a very quick and delicious dish to cook for breakfast and its one of my favorite dish too.This is a very easy item to put together, but incredibly flavorful.Here is how i make it......

INGREDIENTS U NEED:
1.Rice vermicelli or Sevai-1pack
2.Onion-1(Sliced)
3.Tomatoes-2(Chopped)
4.Green chilli-3(Slit)
5.Red chilli-2(Slit)
6.Turmeric powder-1/4tbs
7.Seasoning-Mustard,Urad dhal,Channa dhal,Curry leaves
8.Salt as needed
9.Oil

METHOD OF PREPARATION:

• First cook the sevai as per the instruction and drain the water completely and add little oil and mix it well and keep it aside.
• Heat oil in a pan, tamper with mustard seeds,urad,channa dhal ,curry leaves and add onion,green chillies,red chilli saute it for few mins.
• Then add chopped tomotoes ,salt ,turmeric powder and cook it untill the tomatoes are well done.   
• At this stage add cooked sevai and mix well and cook it for few more mins.
• Finally garnish with corriander leaves and serve hot. 

GOES WELL WITH:
      Pickle

Breakfast Omellete

Omellete with vegetables is a simple version to make but the aroma of the end product is exceptionally good.Try it.....

INGREDIENTS U NEED:
1.Egg-2
2.Onion-1(Sliced)
3.Green pepper or Red pepper-1(Sliced)
4.Mushroom-1Cup
5.Pepper powder-1tbs
6.Salt as needed
7.Oil

METHOD OF PREPARATION:

• Heat oil in a pan,add sliced onion and pepper and saute it for few mins.
• Then add sliced mushrooms,salt and pepper powder and fry it for 2mins and keep it aside. 
• In a bowl crack the eggs and beat well untill fluffy and add enough salt and pepper powder mix together and set aside. 
• Now Heat a flat skillet (tava), smear it with oil, spread the egg mixture evenly on the surface of the pan,pour a teaspoon of oil over it and flip it over.
• Cook it on the medium flame until done and add the sauted vegetables on top and remove from heat and serve immediately.

GOES WELL WITH:
     Orange Juice and Bread

Methi Paratha

Methi paratha is a very good breakfast or dinner which i make it so often because it is very healthy dish.It tastes so good with raita and pickle.Alright lets go to the recipe...

INGREDIENTS U NEED:
1.Whole what flour-2cups
2.Methi leaves/Fenugreek leaves-1small bunch(Finely Chopped)
3.Cumin seeds-2tbs
4.Chilli powder-2tbs
5.Garam masala powder-1/4Tbs(Optional)
6.Salt as needed
7.Oil

METHOD OF PREPARATION:

• In a big bowl,mix wheat flour,salt,chilli powder,chopped methi leaves,cumin seeds,salt and 2tbs of oil and mix untill everything combined well.
• Then add small amount of water and knead it to form a soft dough,add 1tbs of oil and top of the dough and keep it aside for atleast an hour.
• Now take out lemon size ball and roll it into thin circle, keep doing the same with remaining dough and set it aside.  
• Meanwhile heat the flat pan,add oil place the paratha cook for 1min and flip it into other side, drizzle some oil on top ,cook untill the brown spots appear and take it out and enjoy.  

 

GOES WELL WITH:
     Onion raita

VenPongal

Ven pongal is a common and popular breakfast in Tamilnadu.This ven pongal is savored with Small onion sambar or eggplant sambar.Here is how my MIL makes it.....

INGREDIENTS U NEED:
1.Raw rice-1cup
2.Split Moong dhal-1cup
3.Seasoning-Cumin,Curry leaves,Crushed Whole Pepper,Cashewnuts
4.Salt as needed
5.Ghee little more

METHOD OF PREPARATION:

• First cook the rice with 3cups of water with enough salt untill mushy and set it aside.
• Secondly cook the moong dhal with 2-3cups of water and set it aside.
• Then mix both the cooked rice and moong dhal  in a bowl and keep it aside.
• Meanwhile heat ghee in a pan, once its hot add cumin,curry leaves,cashew nut and crushed pepper and saute it for few mins and turn off the heat. 
• Now add the mixed rice in the sauted  pan and mix well till the spices have blended well into the rice and serve hot.  

GOES WELL WITH:

     Coconut chutney,Onion Sambar

Spinach Dosa(Cooking4allseason)

One more tried recipe.......

INGREDIENTS U NEED:
1.Raw Rice - 11/2 cup
2.Jaggary - Marble size
3.Tamarind - Marble size
4.Salt to taste
5.Oil 

To be added to the batter as raw
Spinach - 2cups (Finely chopped)
Onion -1 medium(Finely chopped)
Green Chillies - 2 (Finely chopped)

ROASTED:
Coconut - 3/4 cup
Urud Dal - 2 tsp
Coriander seeds - 2 tsp
Fenugreek seeds - abt 5-7
Cumin Seeds - 1/2 tsp
Red Chillies - 7 long
Oil - 1 tsp
Curry leaves few

METHOD OF PREPARATION:

• Soak the Raw Rice for 2 hrs. Then roast all the ingredients listed under To be roasted, one by one. Let it cool.
• Drain the rice and add all the roasted ingredients along with tamarind and jaggary. Grind to a smooth batter using water. The consistency should be of the regular one, like dropping state. Then add the raw ingredients and mix well.
• Heat a tawa and once its hot, smear oil on top. Since the batter has spinach and onions, you will not be able to spread it easily like a regular dosa. So take a ladleful of batter, and drop the batter in a circle and try to make an even spread. Sprinkle oil around the sides. Cover it with a lid and sim for 2 mins.
• Once the bottom side is well cooked, gently turn to the other side. You will know its cooked on the bottom, when it turns to wheatish colour on the sides. Once you flip to the uncooked one down, press it well so that the place between the chunks gets cooked. Cover and sim for another 2 mins. When you are able to lift the dosa freely with the spatula, its ready.
• As we use raw ingredients, it takes a while to get cooked well. Each dosa took about app 3 to 4 mins.  

GOES WELL WITH:
      Tomato Chutney

Ragi Roti

Ragi roti is a very fulfilling,healthy and nutritious breakfast .Here is an easy recipe to help you make ragi roti...

INGREDIENTS U NEED:

1.Ragi flour/FingerMillet Flour-2cup
2.Onion-1(Finely chopped)
3.Green chilli-2(Finely chopped)
4.Peanut-1/2(Coarsly grinded)
5.Curry leaves-2string(Finely chopped)
6.Corriander leaves-2cup(Finely chopped)
7.Salt as needed
8.Oil

METHOD OF PREPARATION:

• Mix all the ingredients from 1 to7 in a large bowl,add water little by little and Knead  into a very soft pliable dough,When soft and smooth, divide into 4 portions. 
• Now Take one small portion, pat into a flattened round,Place between two sheets of clean plastic and Press down very gently with the base of a flat steel plate or rolling pin.
• Heat the flat pan in a medium flame ,add little oil and place the flattened ragi,Pour a tsp of oil, and spread over roti and cook it each side for 5mins, once it cooked  flip with a spatula and  both sides are crisp and Repeat for remaining dough. 

GOES WELL WITH:

      Pickle

Vermicelli Upma

Vermicelli upma is a very tasty breakfast .I make this so often because it is easy to do.Lets go to the receipe...

INGREDIENTS U NEED:
1.Bambino Vermicelli-2cup
2.Onion-2(Sliced)
3.Green chilli-3(Sliced)
4.Seasoning-Mustard,Channa dhal,urad dhal,Curry leaves
5.Salt as needed
6.Oil

METHOD OF PREPARATION:

• Heat oil in a pan, fry the vermicilli untill it turns out slight brown in colour, keep it aside. 
• In the same pan pour oil ,add mustard seeds,channa dhal,urad dhal and curry leaves allow to splutter, add sliced onions and saute it for few mins .
• Add 31/2 cup water and salt let it boil, To this add the vermicilli  stir together till the vermicilli cooks and  Serve hot.

GOES WELL WITH:

     Any pickle

How to make Idly Batter/Mavu?

This is how My MIL makes these fluffy pillows called Idlis and eating them with spiced Idli podi and coconut chutney used to be my favorite way of starting the day since it mostly featured only during the breakfast or sometimes dinner.Here is the receipe for real fluffy idly batter......

INGREDIENTS U NEED:
1.Parboiled rice/Puzhungalarisi-4cup
2.Urad dhal-1cup

UTENSIL:
Grinder

METHOD OF PREPARATION:

• Soak the Urad dhal and par boiled rice separately for at least 6-8 hrs. I have used Wet grinder to make my batter but you can do the same with your Blender.
• First In the grinder add the lentil and grind it untill fluffy. You need to keep adding little water now and then since it doubles up in volume when ground. When the batter is smooth , remove and pour it in a large bowl and set it aside. 
• Secondly add the rice in your grinder and grind it well. The batter will not be smooth but little coarse-grained now remove it and add it the grinded urad dhal.
• Add salt, mix well and set aside in the warm place.The next day, after fermenting, stir the batter well and use it to make idlis.

GOES WELL WITH:

   Sambar and chutney

Mini Idly for Kids

Mini idly with sambar and ghee is my kids favorite and they love to eat it.Here is how i make it...

INGREDIENTS U NEED:
1.Idly rice-4cup
2.Urad dhal-1cup
3.Fenugreek seeds-1/2tbs

UTENSIL:
Mini idly plates

METHOD OF PREPARATION:

• Soak the rice,dhal and fenugreek seeds together for 8 hours and then grind smoothly.
• Then add salt and mix the batter thoroughly with your hands and keep closed in a dark place for 10 hours and let it ferment and Then lightly mix the fluffed batter gently.
• Now grease mini idly mould with some oil and pour the batter in the moulds and steam in idly cooker for 10-20mins.
• Then switch off the stove and remove the moulds from cooker and leave them alone for another  few mins.
• Now dip a spoon in cold water and run it around the idles in the mould and flip them out using a spoon. 

GOES WELL WITH:
      Moong dhal sambar with Ghee

Thalicha Adai(Easy2cook)

I tried this receipe from the other blog it came out ok.....

INGREDIENTS U NEED:

1.Idly Rice or Ponni Rice-2Cups

2.Bengal gram/ Kadalai Paruppu-1/2cup

3.Toordal/ Thoovaram Paruppu-1/2cup

4.Urad dal-3tbsp

5.Garlic cloves-7

6.Whole red chilly-7

7.Coconut shredded-1/4cup

8.Salt to taste

9.Oil

UTENSIL:

Dosa pan

METHOD OF PREPARATION:

• Wash and soak dals and rice together for about 4-6 hours. Grind them in a blender to a fine coarse batter along with garlic and red chilly. 
• Transfer the adai batter to deep vessel and mix in the salt and shredded coconut. Set aside the adai batter for about 2 hours.
• After 2 hours, heat 1-2tsps of oil in a kadai on high heat.
• Pour laddle full of batter to the hot oil and simmer the heat, cover with a lid and allow to cook on one side. Remove the lid and turn the adai on the next side and cook without the lid ( each adai will take about 3-4 mins). 
• Cook on both sides until golden brown and crisp and Serve hot.

GOES WELL WITH:

      Coconut chutney

RATING:
***

Kothu/Egg Parotta(Veetusamayal)

Egg parotta is all of our favorite dish.I tried this receipe it came out delicious...

INGREDIENTS U NEED:

1.Cooked or Frozen parotta- 3
2.Onion- 1(Chopped)
3.Ginger garlic paste- 1tsp
4.Tomato-1(Chopped)
5.Green chillies-3
6.Turmeric- 1/4 tsp
7.Curry leaves
8.Eggs-2
9.Chalna- 1 cup(Optional)
10.Seasoning-Cinnamon,cloves
11.Oil

METHOD OF PREPARATION:

•  Heat oil in kadai and fry pattai and cloves.
• Then add onions, ginger garlic paste, chillies,turmeric & curry leaves.When the onion gets cooked add tomato. saute for sometime.
• Then add parotta and fry for a minute. Now add eggs,salt and pepper. Blend everything together.
• When the egg is almost done add chalna and break eveything into small pieces using two spatulas. Check for seasonings.
• Finally garnish with corriander leaves.

GOES WELL WITH:
    Onion Raita

RATING:
****

Appam with Coconut Milk

Appam with coconut milk is a famous South Indian dish originated from kerala. Appam are bowl-shaped rice pancakes cooked on one side only in a curved iron pan. They are typically served with a sweetened coconut milk . A well-fermented batter will form small holes like a lace all over the appam while cooking. This makes the appams very light.Here is how my MIL make it....

INGREDIENTS U NEED:
1.Raw rice-3cup
2.Urad dhal-1/2cup
3.Fenugreek/Methi seeds-2tbs
4.Boiled rice-1cup
5.Baking soda-pinch
6.Salt as needed
7.Oil

UTENSIL:
Appam maker

METHOD OF PREPARATION:

• Rinse and soak rice,dal together for minimum of 4-6hrs in water and Grind them by adding enough water and boiled rice, Add salt and keep it aside for 8 hours for fermentation.
• Now Before making appam, mix  baking soda and salt  to batter and stir well.
• Heat Appam maker or kadai ,pour one spoon of batter and take kadai in hand and give on full rotation so that batter will spread on kadai and cover it with lid and  Don’t flip .Now its ready
• Serve hot with coconut milk or chutneys.

 GOES WELL WITH:

       Coconut milk and Chicken curry

COCONUT MILK PREPARATION:
                Grind grated coconut by adding water and extract only the coconut milk by filtering, Add required sugar to that milk and serve.

Vegetable Rava Khichdi

Rava kichidi is another special breakfast recipe in South India made with rava mixed with any vegetables something healthy to eat.Kichidi is made in the restaurant as a evening Tiffin. Here I am gonna share the recipe!!!

INGREDIENTS U NEED:
1.Rava/Sooji - 2 cups
2.Vegetables - 1cup like carrots,beans and peas(Finely Chopped)
3.Green chillies-2( slit lenghtwise)
4.Onion sliced -2 (Cut lenghthwise)
5.Tomato-1(Chopped)
6.Ginger-1inch(Finely Chopped)
7.Turmeric powder-pinch

8.Seasoning- Mustard seeds, Urad dhal,channa dhal and curry leaves

9.Cilantro- 1/4bunch(to garnish)

METHOD OF PREPARATION:

• Roast the rava in 2 tsps of oil in a deep kadai with medium heat till rava turns to very light brown in colour. Remove and keep aside.
• Heat the remaining oil in the same kadai.Splutter mustards and brown the urad dal,channa dhal and curry leaves,add onions and green chillies Sauté them till translucent. Now add the ginger and saute for a few seconds.
• Add in, the chopped tomatoes sauting for a minute in a medium flame.
• Add the Vegetables and pour in 5 cups of water.Let the vegetables get half cooked by keeping the vessel closed.
• Add the fried rava, little by little, stirring with a spatula, continuously,Addition of rava and stirring are to be done simultaneously.Care should be taken to avoid lumps with the boiling water; reduce the heat to medium.
• Keep on stirring the rava to get to thicker,cooked and the right consistency.
• Remove from fire and serve hot with chopped cilantro.  

GOES WELL WITH:
      Pottukadlai or Peanut chutney

Porri with Potato Masala

Poori with potato masala is one of the most common combo in south India. Both poori and masala are very easy to prepare and all of our family favorite dish. Here is how it is done.

For Poori:

INGREDIENTS U NEED:
1.Whole wheat flour - 2 cups
2.Maida-1/4cup
3.Salt as needed
4.Water - as needed
5.Oil for deep frying

METHOD OF PREPARATION:

• Take the chapathi and maida flour in a large mixing bowl,Add the salt and Mix using the tip of the fingers.
• Pour half to three fourth cup water or as needed,Knead to a stiff dough.
• Meanwhile Now Heat oil in a Kadai.
• Make small balls out of the dough. Take one ball and roll into 3 to 4 inches diameter by dredging in chapathi flour and slide it into the hot oil carefully. 
• Using a ladle press it a little,The poori will puff into a ball,Carefully turn to the other side and in few seconds or until the sizzling stops, take out the poori by draining oil in the side of the kadai and Transfer it to kitchen paper towel lined in a bowl and let the excess oil absorb in the paper towel.
• Make poories one at a time. Repeat until the dough is over. 

GOES WELL WITH:
    Potato masala

For Potato masala:

INGREDIENTS U NEED:
1.Potatoes -  7
2.Onions - 2(Chopped lengthwise)
3.Tomato-1(Chopped)
4.Green chillies - 4 to 5(Slit)
5.Curry leaves - 2 sprigs
6.Seasoning-Mustard seeds,Urud dal,Curry leaves
7.Turmeric powder
8.Salt as required
9.Oil
10.Corriander leaves to garnish

METHOD OF PREPARATION:

• Half the potatoes, wash them and pressure cook for 2-3 whistles. Wash the cooked potatoes in cold water and peel of the skin. Keep it aside.
• Heat oil in a kadai and add the mustard seeds and urud dal,When the mustard seeds pops, add the green chillies,curry leaves and chopped onions and fry onions until it turns transperant.
• Add the tomatoes and potatoes and pour a cup water.
• Mash the potatoes here and there and allow it to boil.
• Add the turmeric powder, salt and mix well.
• Stir occasionally let it cook until the gravy thickens a little, the consistency should little watery and Turn off the heat and serve it by garnishing with little corriander leaves.

Onion Utthapam

Uttapam is one of the great tasting South Indian snack or breakfast. It has many different versions like Tomato,Chicken Kheema,Vegetable,Peas etc but  Onion with Green Chili and corrinader is one of mine and husband all time favorite. Instead of onion-chili, you can add any fresh vegetable of your choice which is very simple to cook doesn't take much time if u have batter already .Here i come with the receipe....

INGREDIENTS U NEED:
1.Idli or Dosa Batter – 2 cups
2.Onions – 2(Finely chopped)
3.Green Chilies - 3-4 (Finely chopped)
4.Cilantro -1/2bunch(Finely chopped)
5.Oil for shallow frying
6.Salt as per taste

UTENSIL:
Dosa Maker or Flat pan

METHOD OF PREPARATION:

• Heat Flat pan. Take one ladle of Idli batter and pour in the middle of the griddle.
• Spread the batter as pancake and add one teaspoon of oil along the edges.
• On the top spread chopped onions, green chillies and chopped cilantro evenly and press it lightly. Let it cook on the medium flame for 2 minutes.
• Remove the lid and add few drops of oil on top of onion and chillies.
• Gently flip the uttapam to the other side and cook for couple of minutes.
• Uttapam is ready when it is golden brown in color. 

 

GOES WELL WITH:
    Tomato chutney or Kalai chutney

Rava dosa

Rava dosa is tastiest and easiest dosa to make and its very simple delicious breakfast to start the day.This is my kids favorite food. Here  is the receipe....

INGREDIENTS U NEED:
1.Rava-2cup
2.Rice flour-1/2cup
3.Maida-1/4cup
4.Onion-1(Finely chopped)
5.Green chilli-2(Finely chopped)
6.Pepper-1tbs(Crushed)
7.Ginger-1inch(Finely chopped)
8.Corriander leaves-1/2bunch(Finely chopped)
9.Salt as needed
10.Oil

UTENSIL:
Dosa Maker

METHOD OF PREPARATION:

• Mix all the ingredients from 1 to 9 very well with enough water and make a lump free watery mix.
• Heat the Dosa pan in medium flame, when hot, spill the mix all over, just spill them all over the pan in any shape, make sure you don’t spread them out like you make ordinary Dosa. Add some oil on top and allow it to cook for at least 5 min – 10 min or till they turn golden brown on the first side in medium flame and turn the other side and cook properly till they turn golden brown on the first side before turning over.  

 GOES WELL WITH:
    Coconut Chutney

Vermicelli/Sevai noodles

Vermicelli noodles is very easy to make and mostly kids love this food and its my favorite dish too which i make it so often.Here i am with the receipe....

INGREDIENTS U NEED:
1.Vermicelli- 1 packet
2.Big Onion- 1(chopped)
3.Green Chili -5(Slit into two)
4.Raw Peanuts-1/2cup
5.Seasoning-Mustard,Urad Dhal,Channa Dhal,Curry Leaves 
6.Turmeric powder-1/4tbs
7.Lemon juice-4tbs
8.Salt as needed
9.Oil 

UTENSIL:
Big pan

METHOD OF PREPARATION:

• In a vessel boil some water with little salt,add Vermicelli and boil it according to the package or untill it becomes soft. Filter the water using a food strainer and keep it aside in a plate.
• Meanwhile, heat oil in a pan. When hot, add mustard, urad dhal , channa dhal. When mustard splutters, saute onion, green chili, , curry leaves and fry for 2 min and add peanut and fry till it becomes golden brown.
• Now add salt,turmeric powder and lemon juice leave it for a min.
• Finally Add the cooked Vermicelli and mix them together gently. If required add salt. 

GOES WELL WITH:
     Pickle

Batura(Kavyasnaimish)

This is my favorite dish which i tried it from kavyasnaimish it came out perfectly good.

INGREDIENTS U NEED:

1Maida(All Purpose Flour):2 cups

2.Sooji:1/2 tbspn

3.Sour Curd:1 cup

4.Salt:acc to ur taste

5.Water:Only if needed

6.Oil:for frying Bathuras

METHOD OF PREPARATION:

• Take Maida, sooji, salt in a bowl and mix it well with sour curd.Knead it well n smooth.
• If u need add little water and make it into a soft dough and cover it wid a lid and set it aside for 15 mins and knead it well.
• Divide the dough into equal portions and make them into round pooris.
• Dont make the Bathura very thin,this make make your bathura's turn crisp.
• Pour oil in a skillet and let it heat(check whether the oil is ready for frying or not)
• Now fry the bathuras and put them on a paper towel so that it will absorb the excess oil.

GOES WELL WITH:

    Channa masala

RATING:
*****