Missi Roti | மிஸ்ஸி ரொட்டி| #punjabi | VEDAI CUISINE #weightlossrecipe

his video, I’ll show you how to make simple punjabi recipe Missi Roti, using simple ingredients. Additionally, you can add finely chopped onions, garlic and green chilly to it. This dough is an instant recipe made within 10 minutes. This dough doesn't require more kneading and resting. Easy and Healthy recipe for weight loss with Protein Rich. 

RAVA PONGAL | SOOJI PONGAL | RAVA KHARA PONGAL

Rava Pongal is one of the simple breakfast recipe done using rava and moong dhal along with seasoning. We usually prepare Ven pongal using raw rice and moong dhal. Here, moong dhal needs to be pressure cooked and can be done in quick time. The ratio of moong dhal and rava varies according to individual preference. 

Only tricky thing in this recipe is that rava should be cooked carefully, or else lumps will be formed and rava will remain uncooked.  

• Rava Idly
• Semiya Rava Kesari
• Milk Kesari

Video recipe of Rava Pongal:

INGREDIENTS:

Rava - 1 cup

Moong dhal - 3 tsp

Cumin - 1 tsp

Black cumin - 1/2 tsp (optional)

Pepper - 1 tsp

Cashews - little

Curry leaves - little
Asafoetida - 1/2 tsp

Turmeric - 1/4 tsp
Ghee - 3 tsp
Salt - 1 tsp

METHOD:

• Soak and pressure cook 3 tsp moong dhal along with 1/4 cup water up to 3 whistles on high flame until soft.
• Add 1/2 tsp of ghee in a tawa and roast rava until aromatic, remove and keep aside.
• In a tawa, add ghee, cumin, black cumin and roast for few seconds.
• Add pepper and roast well.
• Add cashews, curry leaves, asafoetida and mix well.
• Add 2 and 1/2 cups of water, turmeric and allow to boil.
• Add a tsp of salt and wait until it boils.
• When it starts boiling, lower the flame, add roasted rava little by little and keep on mixing simultaneously to avoid lumps.
• Close with a lid for a minute so that rava gets cooked well.
• Open the lid and mix thoroughly, add cooked moong dhal. It will approximately measure 1/4 cup.
• Mix well and cook for few minutes in low flame.
• Add more ghee if preferred.
• Tasty and delicious Rava Pongal is ready.

Step wise method with pictures:

1. Soak and pressure cook 3 tsp moong dhal along with 1/4 cup water up to 3 whistles on high flame until soft.

2. Add 1/2 tsp of ghee in a tawa and roast rava until aromatic, remove and keep aside.
3. In a tawa, add ghee, cumin, black cumin and roast for few seconds.
4. Add pepper and roast well.

5. Add cashews, curry leaves, asafoetida and mix well.
6. Add 2 and 1/2 cups of water, turmeric and allow to boil.

7. Add a tsp of salt and wait until it boils.

8. When it starts boiling, lower the flame, add roasted rava little by little and keep on mixing simultaneously to avoid lumps.
9. Close with a lid for a minute so that rava gets cooked well.

10. Open the lid and mix thoroughly, add cooked moong dhal. It will approximately measure 1/4 cup.
11. Mix well and cook for few minutes in low flame.

12. Add more ghee if preferred.
13. Tasty and delicious Rava Pongal is ready

BROKEN WHEAT UPMA | GODHUMAI RAVA UPMA

Godhumai rava/ Broken wheat Upma is done using broken wheat, vegetables along with seasoning. This is suitable for diabetic patients. It can also be done without vegetables also. To make it more appetizing and tasty little garam masala has been added. Here, it has been done using Pressure cooker, so that less oil can be used. 

This recipe can also be done in tawa also. Vegetables like carrot, capsicum, beans, tomato has been used here. Other vegetables like cauliflower, cabbage, chow chow can be used. See blog for

• Kancheepuram Idli
• Side dish for Tiffin

Video recipe of Broken wheat upma

INGREDIENTS:

Broken wheat/ Godhumai rava - 1 cup, heaped

Onion - 1

Carrot - 1

Beans - 6

Capsicum - 1/2

Ginger - 1/2 tsp, grated

Garam masala - 1/2 tsp

Turmeric powder - 1/4 ts

Curry leaves - little

Coriander leaves - little

Salt - 3/4 tsp

Oil - 3 tsp

For Seasoning

Cumin - 1/2 tsp

Mustard - 1/2 tsp 

Urad dhal - 1 tsp

Bengal gram - 2 tsp

Red chilly - 2, slit

METHOD:

• In a pressure cooker, heat oil.
• Add the seasoning one by one.
• Add chopped onions and saute for a while.
• Add chopped vegetables and cook for few minutes. Do not over cook.
• Add required salt.
• Add garam masala powder and mix well.
• Add 2 and 1/4 cups of water and allow to boil.
• When it starts boiling add turmeric powder, curry leaves and coriander leaves one by one.
• Add broken wheat little by little and mix thoroughly.
• Close the lid of the cooker and pressure cook up to 2 whistles on high flame.
• After the pressure reduces, open the lid.
• Tasty and delicious Godhumai Upma is ready.

Step wise method with pictures:

1. In a pressure cooker, heat oil.

2. Add the seasoning one by one.

3. Add chopped onions and saute for a while.

4. Add chopped vegetables and cook for few minutes.

5. Add required salt.

6. Add garam masala powder and mix well.

7. Add 2 and 1/4 cups of water and allow to boil.

8. When it starts boiling add turmeric powder, curry leaves and coriander leaves one by one.

9. Add broken wheat little by little and mix thoroughly.

10. Close the lid of the cooker and pressure cook up to 2 whistles on high flame.

11. After the pressure reduces, open the lid.

12. Tasty and delicious Godhumai Upma is ready.

ONION OOTHAAPPAM, Restaurant Style

ONION OOTHAAPPAM

INGREDIENTS:-
Left over idli batter -- as required for making oothaappams
Finely chopped Onions - (1 big onion for one oothaappam) - as required
Oil / Ghee for making dosas

METHOD:-

Heat a dosa tawa/pan, smear a drop of oil, using tamarind/small onion over the tawa (it helps in non-sticking of batter on the tawa). Keep it in low flame. Now take 1 and half laddle full of batter and pour it in the center of the tawa. Do not spread it.

Now, add the finely chopped onions over the batter and gently press using fingers, so that the onions settles in batter.

Pour 1/2 tsp of oil/ghee around the oothaappam.

Cover it with lid and keep it in medium flame.

After about 2 to 3 minutes, check whether the batter is cooked.

Flip it, to cook the other side too. Pour 1/4 tsp of oil/ghee around the oothappam, so that the onions gets cooked.

Cover it with lid and keep it in sim/low flame.

After a minute, uncover the lid. Remove the oothaappam from the tawa and restore it in a plate.


Hot Onion Oothaappam is ready to serve.

OIL FREE PHULKA

PHULKA

INGREDIENTS:-   

Wheat flour/ Aatta = 1 cup
Water = 1/2 cup 
Salt = 1/4 tsp








METHOD:-

(1)  Sieve wheat flour in a bowl & add salt to it, mix well.
(2)  Now add water pour half of the mentioned water & knead to make a dough.
       Add the remaining water, as required and prepare a soft dough.
(3) Using the rolling pin, beat the dough to make it softer.
(4)  Cover the dough with another bowl, so that the dough doesn't dries up.
(5)  After 15 minutes, beat the dough again and divide the dough in small parts.
(6) First, we will take 4 small parts & cover the remaining with bowl.
(7) Dust a ball of dough in flour and spread it in round shape (not too thin or not too thick)
(8) Heat a tawa , wipe it off with cloth. Place a flatly rolled dough over it, heat for few seconds till air bubbles comes (1st side). Now flip it to other side & allow the bubbles to come (other side). Immtly remove the chappthi and place it directly into the flame (1st side). It puffs up. Flip the other side & it puffs. Remove from flame.
(9) Repeat the process for remaining dough

Soft phulkas are ready...
Softness longs for 18 hours...

The video will be posted shortly.....

Eggless Apple-Carrot-Oats Pancake

Pancakes are made with limited ingredients in less time. Regular Pancakes are made using eggs, maida/all purpose free. Here, is tried it using Oats, a gluten-free food. To add sweetness, instead of regular sugar, i added Apples & Carrots. Along with Oats, we can even prepare Beetroot Pancake using Beetroot, Banana Pancakes using Banana etc.

APPLE - CARROT - OATS PANCAKES

INGREDIENTS:-

Peeled Apple - 1/4th
Peeled Carrot - 1/4th
Lukewarm Milk - 1/2 cup
Salt to taste
Powdered Oats - 1/2 cup
Oil /Ghee - for making pancakes

METHOD:-

In a mixer jar, add 1/4th apple, 1/4th carrot and make a fine paste using milk. Now pour this mixture to the powdered oats and add required salt. The batter is ready to make pancakes.

Heat a tawa or non-stick pan and smear a 1/2 tsp of oil/ghee. Pour a small ladle full of the batter on to the tawa and spread gently. Cover with lid and cook in medium flame, till it cooks well.

Flip it and cover & cook the other side in low flame, till you see some golden spots on the pancakes.

Pancakes can be eaten as it is or it can be served with smearing 1/2 tsp of honey over it.

MUDAKATHAN DOSAI | முடக்கத்தான் தோசை

Mudakathan keerai known as baloon vine is popular for its medicinal value for reducing joint pain. Here, it is used to make healthy dosa along with rice, urad dhal and fenugreek. Fermenting the batter reduces the bitterness and even Children will not resist eating it. This is easily available in market and can be grown easily in houses too. 

Mudakathan dosai with Onion tomato thokku

INGREDIENTS:

Idly rice - 1 cup

Raw rice - 2 tsp

Urad dhal - 3 tsp

Fenugreek - 1 tsp

Mudakathan keerai - 1 cup

Salt

METHOD:

1. Soak idly rice, raw rice, urad dhal and fenugreek together for 2 hours.

2. Clean and Wash the greens and add to the mixer.

3. Add the soaked ingredients and grind to a smooth batter adding required water like idly batter.

4. Add required salt and mix well and allow to ferment for 6 to 7 hours/ overnight.

5. Heat a dosa tawa.

6. Mix the batter using a ladle, add little water if needed. 

7. Spread the dosa, sprinkle oil and cook well both sides on medium flame.

8. Tasty  and Crispy Mudakathan dosai is ready and can be served with any chutney/ sambhar.

Note:

• Adding more greens is up to individual preference.
• Adding more urad dhal makes dosa soft.

GODHUMAI RAVA ADAI

Adai/ Kara adai is one of the most popular South Indian dish served along with Aviyal and Jaggery. It usually done with rice. Here broken wheat/ godhumai rava is used instead of rice. The other ingredients are the same as we prepare adai using rice .

• Millets Adai
• Aviyal

Adai with Kara chutney, jaggery and butter

INGREDIENTS:
Broken wheat/ Godhumai rava - 1 cup
Toor dhal - 1/4 cup
Bengal gram - 1/8 cup
Red chilly - 1
Green chilly - 1
Pepper corn - 1/4  tsp
Cumin/ Jeera - 1/2 tsp
Ginger - little
Onion - 2
Coriander leaves-  handful
Curry leaves - little
Asafoetida  - 3/4 tsp
Oil
Salt

METHOD:
1. Wash and soak both dhals along with pepper, cumin and red chilly. Soak broken wheat separately in a bowl.
2. After 2 hours, add soaked dhal along with ginger and grind to a little coarse paste.
3. Add soaked broken wheat and required salt and grind for few minutes and transfer to a bowl. The batter should be thick like idli batter.

4. Ferment it for 4 to 5 hours ( optional)
5. Add finely chopped onions and coriander leaves along with asafoetida and mix well.
6. Heat a dosa tawa, add a ladle full of batter and make a thick adai.

7. Sprinkle oil on all sides and cook well on low flame untill it turns golden brown.
8. Flip to the other side and press on all sides using a dosa spatula  so that it gets cooked well. Sprinkle oil.
9. Tasty and healthy Godhumai adai is ready to be served with Chutney/ aviyal and Jaggery.

MOONG DAL KUZHI PANIYARAM

MOONG DAL KUZHI PANIYARAM

This is my innovative recipe using Moong dal Idly batter.  We can convert this batter in various forms by adding some ingredients. Using this batter, for first 2 days, we can prepare idlies. The following day we can prepare Kuzhi Paniyaram. Then in the last day, we can prepare Bondas as well.
Now let us see how to prepare, Kuzhi paniyaram.

INGREDIENTS:-
The following ingredients can be adjusted as required depending upon the amount of batter.
Onion finely chopped - 1
Green chilly finely chopped - 1 tsp
salt to taste
Curry leaves finely chopped - 1 leaf let
Coriander leaves finely chopped - 1 tbsp
Cumin seeds - 1 tsp
Asafoetida - 1/4 tsp
Gingelly Oil for making paniyarams


METHOD:-

1. Mix all the ingredients given under ingredients to the Moong dal Idly batter.
2. Heat a Kuzhi Paniyaram Kadai, with a drop of gingelly oil in each Kuzhi. Add a spoonful of batter to the Kuzhi. Just fill half of the level. Cover it with lid and cook. Reverse the paniyarams using spoon and allow the other side to cook.
3. Now tasty Moong dal Kuzhi Paniyarams are ready to be served.
4. Tastes better with coconut chutney, Onion-Tomato Chutney.

MOONG DAL IDLY

MOONG DAL IDLY

This recipe is similar to Horse Gram Idly/Kollu idly, wherein instead of Horse gram, here we are adding Moong Dal.

INGREDIENTS:
Idly Rice - 3 parts
Whole Moong dal / Pachai payaru - 1 part
Urid dal - 1 part heaped
Salt to taste

METHOD:-

1. In Kollu idly, we grinded the batter in a mixer grinder. But here in  Moong dal idly, we grind the batter in a wet grinder.
2. Wash and soak idly rice and Moong dal for 4 hours. Wash and soak Urid dal for 45 minutes, that is, 45 minutes before grinding the batter.
3. In a wet grinder, first, grind the urid dal for 20 minutes ( like we grind for  Regular Idly). Restore the batter in a container. Now grind the Idli rice & Moong dal soaked together, coarsely, like fine Rava/sooji consistency. Transfer this batter to Urid dal. 
4. Add required salt and mix well using hands. This helps in the fermentation of the batter. After fermentation mix well-using spatula/karandi and refrigerate  it.  
5. Now the batter is ready for steaming Idlies.

IDLY VARIETIES:- KOLLU IDLY / HORSE GRAM IDLY

Horse gram ( Kollu in Tamil), comes under pulse variety, is considered a food with medicinal qualities.

It has the highest calcium content among pulses and is one of the richest vegetarian sources of protein.

It is also beneficial for extracting phlegm and controlling fever and cholesterol levels. Eating plenty of horse gram, can actually help in the management of  Obesity. 

Horse gram. has the ability to generate heat and energy in your system and therefore keeps our body warm on a cold winter day.

KOLLU  IDLY

This receipe is simple and easy to prepare.  

INGREDIENTS:- ( for measurements I iused anjaraipetti cup)

Idly rice - 3 parts

Horse Gram  - 1 part

Urid dal - 1 part plus 1 tbsp

Water for soaking and grinding

Salt to taste

METHOD:-

Wash Urid dal  once and soak it separately for 4 hours.

Wash Idly rice and horse gram, for 3 times, and soak it together for 4 hours.

Using a mixer jar, (i  used big jar, for batter grinding), first grind urid dal to a fine paste and transfer the contents to a vessel. 

Now, in the same jar, add idly rice and horse gram mixture and grind coarsely, (like fine sooji or rava).

Transfer the contents to the urid dal batter, add salt and mix well using hands. Mixing the batter using hands, helps the batter to ferment properly.

Once the batter is fermented, the horse gram idly batter is ready to make Horse gram Idlies...

Suitable side dish :- Onion -tomato chutney, coconut chutney