June 10, 2010 By: admin Category: Breakfast/Easy tiffin
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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.
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April 09, 2010 By: admin Category: Sidedish
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Ingredients:
Cluster beans or kothavarangai -1/2 kg
Toor Dhal – 1 cup
Channa dhal / kadalai paruppu – 1 cup
Green Chilli- 1
Dry Red Chilli – 2-3
Curry leaves – handfull
Salt – to taste
Seasoning:
Oil – 2 tsp
Mustard – 1 tsp
Urad Dhal – 2 tsp
Method:
1. Soak the channa and toor dhal for half an hour and get it grinded to a coarse paste adding 1 green chili, 2 red chillies, curry leaves and little salt.
2. Do not add much water while grinding. Keep it to a thick consistency.
3. Make balls with the ground dhal mixture and steam cook it for 10 mins. Keep it aside.
4. Chop the cluster beans/ kothavarangai to fine pieces and steam cook it separately adding little water.
5. Now after keeping all things ready, take a tawa add oil and splutter mustard seeds and add urad dhal.
6. Now add the cooked cluster beans and fry for a few mins.
7. Crumble the dhal balls to a powder consistency and add them to the cluster beans.
8. Cook in low flame. Add little salt and mix well.
9. Garnish with curry leaves and serve with rice.
Kothavarangai Paruppu Usili
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March 31, 2010 By: admin Category: Variety Rice
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Ingredients:
Chopped Carrot, beans and potato – 2 cups
Overnight soaked Channa – 1 cup
Rice – 2 cups
Onion – 3
Ginger garlic paste – 2 tsp
Clove, Cinnamom – 3 each
Green Chilli – 3 nos sliced
Oil – 5 tsp
Salt – to taste
Water – to cook rice
Method:
1. Grind 2 onions and keep it aside.
2. Heat oil in pan add one chopped onion and add the cinnamom and clove and fry. Also add the sliced green chilli.
Instant Vegetable Rice Recipe
3. Now add the ground onion and ginger garlic paste and saute.
4. Add the vegetables and rice and fry for few mins.
5. Add the required amount of water and add salt.
6. Add one tsp ghee finally before closing the pan.
7. Allow it for 2 whistles and open after steam subsides.
Garnish with coriander leaves and serve hot with onion raita or cucumber raita.
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March 26, 2010 By: admin Category: Chutney/Thokku & podi
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Recipe contributed by Sumathi.
Ingredients:
Tomatoes – 2
Onions – 3
Red chilli – 3
Green chilli – 3
Small piece of coconut
Mustard – 1 tsp
Salt – to taste
Coriander leaves – for garnishing
Oil – 2-3 tsp
Method:
1. Cut tomatoes and onion into small pieces.
2. Heat oil, add mustard seeds.
3. Add onion, and a pinch of turmeric. Also add green and red chillies and the chopped tomato. Fry until golden brown.
4. Lastly add coconut and salt.
5. Let the fried ingredients to cool.
6. Grind them to a fine paste.
Garnish with coriander leaves.
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March 19, 2010 By: admin Category: Non Veg Recipes, Sambar/Gravy
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Thanks for the recipe contributed by my friend Sumathi.
Ingredients:
Prawns – 100 gm
Onion sliced – 1 no
Tomato – 1/2 piece
Turmeric powder – 1 tsp
Coriander leaves and curry leaves – to garnish
Mustard seed – 1 tsp
salt – to taste
To grind:
Coconut – 1 1/2 cup
Red chillies – 10
Sombu ( Big jeera) – 2 tsp
Grind the above with little water
Method:
1. Heat oil in a pan, add 1 tsp of mustard seeds allow it to splatter.
2. Add the onions and curry leaves and let onion fry for about 2- 4 minutes until they are pale pink.
3. Then add the tomatoes and the grounded coconut paste along with little water.
4. Let the paste cook for about 10 minutes in low flame, add 1 tsp of turmeric powder and add salt.
5. Cook until oil suspends on top of the gravy.
6. Then add the prawns and cook for 5 – 6 minutes. Do not over cook.
7. Remove from the stove and garnish with coriander leaves.
Do not over cook the prawns as their texture and taste will change.
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