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Easy Kuzhi Paniyaram Recipe

July 27, 2011 By: admin Category: Breakfast/Easy tiffin, Snacks 1 Comment →

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Ingredients:

Idli or Dosa batter – 1 cup (Thick)

Seasoning:

Onion – 1 finely chopped

Green Chilli – 1 or 2 based on taste

Channa dhal – 1 tbspn

Toor Dhal – 1 tbspn

Mustard – 1 tsp

Oil – 1 1/2 tbspn

Asafoetida – a pinch

Salt – to taste

Curry and coriander leaves

Easy Kuzhi Paniyaram Recipe

Easy Kuzhi Paniyaram Recipe

Method:

1. Take a tawa or pan or kadai, heat oil and add mustard seeds

2. Allow it to splutter and add toor, channa dhals and saute

3. Add chopped onion and the green chillies and add a pinch of asafoetida

4. Let the onion turn pale pink, add salt and add the curry and coriander leaves and turn off the stove

5. Add this to the batter that is ready

6. Now take the Kuzhi Paniyaram Chatti or the pan, heat it and grease them with drop of oil in each kuzhi (hole)

7. With a small spoon, take smaller quantities and pour to the kuzhi and add oil to each one separately

8. When you see the bottom portion turning golden, slowly turn the paniyaram to the other side and similarly add drop of oil

9. Remove from stove when both sides turn golden brown

Simple and easy way to prepare a evening snack that will also be filling. This is also a best method as oil usage is less and can be done with the ingredients at home.

Serve hot with Coconut Chutney or any chutney.

Easy Pepper Jeera Adai Recipe

December 17, 2010 By: admin Category: Breakfast/Easy tiffin 3 Comments →

Ingredients:

Boiled Rice – 1 cups

Cooking Rice/Raw Rice – 1/2 cup

Toor, Channa and Urad dhal – each 1/4 cup

Pepper -1 1/2 tsp

Jeera – 1 tsp

Dry Red Chili – 3-4 nos

Green Chili – 2-3 nos

Asafoetida – 1/4 tsp

Salt – to taste

Curry and coriander leaves -1 cup

Pepper Jeera Adai

Pepper Jeera Adai

Method:

1. Soak all rice and dhal together for 2-3 hrs.

2. While grinding, first add pepper, jeera, chili, curry n coriander leaves and grind a bit and then add the rice-dhal soaked, asafoetida and salt.

3. Get them grounded to a fine batter.

4. Prepare fine adai dosai and serve with jaggery.

This pepper and jeera adai is very suitable for winter and rainy season as pepper helps protect from cold and jeera helps for easy digestion.

Vegetable Oats Dosa Recipe

June 10, 2010 By: admin Category: Breakfast/Easy tiffin No Comments →

Ingredients:

Oats – 2 cups

Rice flour – 1/4 cup

Wheat flour – 2 tablespoon

Roasted Rava – 2 tablespoon

Finely chopped onion – 1/2 cup

Grated carrot – 1/2 cup

Finely chopped Garlic – 1 tsp

Pepper & jeera powder – 2 tsp

Green chilies – 1 or 2 finely chopped (as per taste)

Mustard – 1tsp

Oil – 2 tsp

Urad dhal – 1 tsp

Coriander leaves – as required

Salt – to taste

Method:

1. Take a pan, add 2 tsp oil and add mustard to splutter.

2. Add urad dhal allow it to turn golden brown and add chopped onion and the green chilie and fry for few seconds.

3. Now add the grated carrot and leave it in low flame for few mins.

4. Within few mins, you will see that onion n carrot will be half cooked.

5. Now take another bowl add oats, rice flour, wheat flour, roasted rava, required salt, pepper and mix them to a batter consistency adding required amount of water.

6. Now add the fried items to the batter and mix well. Add water if it is too thick.

7. Prepare dosas as usual(do not make the dosa too thin) and serve with chutney.

Tasty and healthy vegetable oats dosa ready to be served.

Vegetable Oats Dosa Recipe is an alternative for kids who will be bored with the usual dosas. Also a new method of using oats for dieting patients.

Murungaikeerai Kozhukattai Recipe

August 20, 2009 By: admin Category: Breakfast/Easy tiffin No Comments →

Ingredients:

Unpolished Rice – 2 cup

Coconut milk – 1 cup

Ginger – small piece

Green Chilli – 3

Murungai Keerai or drum stick leaves – 2 cup

Coconut oil – 2 tablespoon

Mustard – 1/2 tsp

Urad dhal – 1 tsp

Raw Ground nut or peanut – 1/2 cup

Asafoetida – a pinch

Grated Carrot – 1 cup

Salt – to taste

Water – 1/2 cup

Method:

1. Break the rice to rava consistency in the mixie.

2. Grind ginger (peel off skin) and green chilli to a fine paste.

3. Now take a thick bottom pan, heat coconut oil and add mustard, urad dhal and groundnut and saute.

4. Add asafoetida, ginger-chilli paste, cleaned drumstick leaves and saute.

5. Now add the grated carrot and allow it to cook for few seconds and add half cup water and coconut milk. Allow it to boil.

6. Add broken rice and mix well and add salt and allow it to cook for few mins.

7. When the mixture thickens turn off the stove and allow it to cool.

8. Now make small kozhukattai’s and steam cook it.

Our Murungai keerai Kozhukattai is ready.

Murungai Keerai Carrot Kozhukattai

Murungai Keerai Carrot Kozhukattai

Note: Unpolished rice is rich in fibre, protein and B-complex. Drumstick leaves are very good for anemic people. Hence you serve your family with a healthy balanced diet.

Peas Stuffed Paratha Recipe

August 11, 2009 By: admin Category: Breakfast/Easy tiffin No Comments →

Ingredients:
Wheat flour – 250 gms
Green Peas – 1 cup
Carrot – 1/2 cup chopped
Grated Cheese – 1 tablespoon
Green chilli – 4
Grated ginger – 1 tsp
Turmeric – 1/2 tsp
Jeera – little
Salt – to taste
Oil – little
Coriander leaves and water
Method:
1. First take wheat flour and prepare soft chapati dough.
2. Leave it for a minimum of 15 mins so that parathas will come out soft.
3. Now take a pan, heat oil, add jeera, green chilli, ginger, green peas, chopped carrot, turmeric and salt.
4. Mix well and keep it closed and allow it to cook in low flame for 5 mins.
5. Allow it to cool and grind it without adding water.
6. Mix this mixture with grated cheese and chopped coriander and keep the stuffing ready.
7. Take small balls of the wheat dough and make small cup size shapes and stuff the mixture and seal the dough properly.
8. Prepare chapatis and cook by adding oil on either side.(Do not try to flatten too much as the stuffing will come out)
This Peas stuffed paratha goes well with pudhina green chutney.

Ingredients:

Wheat flour – 250 gms

Green Peas – 1 cup

Carrot – 1/2 cup chopped

Grated Cheese – 1 tablespoon

Green chilli – 4

Grated ginger – 1 tsp

Turmeric – 1/2 tsp

Jeera – little

Salt – to taste

Oil – little

Coriander leaves and water

Method:

1. First take wheat flour and prepare soft chapati dough.

2. Leave it for a minimum of 15 mins so that parathas will come out soft.

3. Now take a pan, heat oil, add jeera, green chilli, ginger, green peas, chopped carrot, turmeric and salt.

4. Mix well and keep it closed and allow it to cook in low flame for 5 mins.

5. Allow it to cool and grind it without adding water.

6. Mix this mixture with grated cheese and chopped coriander and keep the stuffing ready.

7. Take small balls of the chapati dough and make small cup size shapes and stuff the mixture and seal the dough properly.

8. Prepare chapatis and cook by adding oil on either side.(Do not try to flatten too much as the stuffing will come out)

Peas and Carrot Stuffed Paratha

Peas and Carrot Stuffed Paratha

This Peas stuffed paratha goes well with pudhina green chutney.


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