Dosa using Leftover Rice

Using minimum ingredients, and without neet for fermenting, this dosa can be prepared.

INGREDIENTS:-
Leftover Rice -  2 cups
Wheat flour - 1 cup
Rice flour - 1 cup
Rava/Sooji - 1/4 cup
Salt to taste
Curd/Yogurt - 1/2 cup
Water - 2 cups or as required

Oil for making dosas

METHOD:-
In a mixer jar, Grind all the ingredients except oil, together in a dosa batter consistency. Add water while grinding.

Now, batter is ready to make Dosas. Heat dosa tawa, (i used iron tawa), pour batter in the center and spread immediately using karandi. Add few drops of oil and cover it with lid. Let it cook, check in between. Now Flip the other side using spatula (dosa karandi), and cook for a minute.

Suitable side dish :- Coconut chutney, Onion chutney

RAJMA GRAVY

               

RAJMA GRAVY

 Rajma, also known as Kidney Beans ( shape being kidney shape), is loaded with wide number of health benefits viz., helps in functioning of cardiovascular problems, lowers blood sugar, reduces the risk of bone and hip fractures.
It contains Vitamin K, that is known to protect cells from oxidative stress and further reduce the risks of cancer. It also helps in functioning of brain and nervous system actively.
Kidney beans are rich in protein and can be the best substitute for meat or dairy products.

I prepared this gravy using pressure cooker.

INGREDIENTS:-

(A)

(B)

(C)

(A)  Big Onion - 2                            

       Tomato - 3

       Ginger - 1/2 inch

       Garlic - 7 tp 10

       Green chilly - 1

(B)  Sambhar Powder - 2 tsp

       Garam Masala Powder - 2 tsp

       Red Chilly powder - 1/2 to 1 tsp

       Black pepper powder - 1/2 tsp

(C)  For Seasoning:-

      Bay Leaf - 1

      Cumin Seeds - 1 tsp

      Kalpasu/Black Stone flower - 1

      Cinnamon - 1 inch
      Cloves - 4 to 5 nos.

Rajma - 100 gms

Salt to taste

Oil - 4 tbsp

Butter -  1 tsp

Sugar - 1/2 tsp

METHOD:-

Soak Rajma for 8 hours or overnight. 

Soaked Rajma

Grind Onions, Ginger, garlic to a fine paste and set aside.

Grind  Tomatoes to a fine paste and set aside.

In a pressure cooker, heat oil and add the ingredients given under seasoning (C), saute till nice aroma arises. 

Now, Keep it in medium flame and add onion paste to it and saute till the moist content is fully absorbed. Stir continuously to avoid burnt. 

  

Now add all the powders given under Section (B). Saute for 2 minutes. 

Add tomato paste to it and mix well. Add salt. Saute till the raw smell goes. 

Add 2 cups of water,  allow it to boil. Check for salt and spice. Adjust the taste accordingly. 

When the water starts to boil, add the Rajma, mix well.

Cover with lid. Cook for 3 whistles in high and switch off the flame. 

Allow the pressure to release.

Uncover the lid, add sugar and mix well.

Transfer the contents to a serving bowl and add the butter.

Aromatic Rajma Gravy is ready to be served.

Tastes better with Chappati, Roti, Rice.

TOMATO GOTSU..... without Dal

GOTSU....is famous in southern parts of Tamilnadu. I tried  this GOTSU without using dal, but using pressure cooker. No Grinding is required.

TOMATO GOTSU

INGREDIENTS:-

Finely chopped Tomato - 2 nos.
Cubed Potato - 2 nos.
Finely Chopped Big Onion (Indian) - 2
Green Chillies - 2
Ginger, chopped - 1/2 inch
Salt - to taste
Red Chilly Powder - 1 tsp


For Seasoning:-
Oil - 4 tsp (teaspoon)
Urid Dal - 1/2 tsp
Mustard Seeds - 1 tsp
Asafoetida - 1/4 tsp
Curry leaves - 1 leaflet
Coriander leaves - for garnishing - 1 tablespoon.


METHOD:-

Cut the green chillies in 1/2 inch size. Peel the potato skin and cut into  cubes.

Heat  3 teaspoon of oil  in a pressure cooker ( any cooker 2 ltr or 3 ltr).  Add green chillies and ginger, saute for 20 seconds. Add chopped Onions and saute till the onions turn transculent.  Add cubed potatoes and saute for a minute.

Add chopped tomato, salt and red chilly powder and saute for 2 minutes. Add 100 ml of water.

Cover with lid. Cook for 1 whitle in high flame and 15 minutes in low flame. Switch off the burner. Allow the pressure to release. Once the pressure is released, using  karandi/spatula, mash the cooked ingredients.

In a kadai, heat 1 tsp of oil, add mustard seeds and let it splutter. Add urid dal and let it change into golden colour. Add curry leaves. Switch off the flame and add asafoetida.  Pour this seasoning into the cooker and mix well.

Garnish with chopped coriander leaves, mix well.

Simple and Tasty Tomato Gotsu is ready.

Instead of Potato, Chow chow, Knool-khool, Cauliflower can also be used.

BEANS PORIYAL

BEANS PORIYAL

INGREDIENTS:-
French Beans/ Beans - 150 gms
Roasted groundnuts - 3 tablespoon
Red Chillies - 2 nos.
Salt - as per taste


FOR SEASONING:-
Oil - 1 tsp
Urid Dal - 1/2 tsp
Asafoetida - 1/4 tsp
Curry leaves - 1 leaflet


METHOD:-

Chop  the beans and set aside

In a blender or Mixer jar, grind roasted groundnuts and red chilles, to a coarse powder . Set aside.

Heat Oil in a Kadai, add mustard seed and let it splutter. Add urid dal and let it change to golden colour. Add Curry leaves and Asafoetida.

Add  chopped beans to it and saute for a minute. Now, add salt and mix well.
Sprinkle some water, cover with a lid. Keep it in low flame. And cook the beans.

Once the beans are cooked, mix the coarse powder to the beans.

Beans Poriyal is ready.

Click here for Beans Paruppu Usili.

GREEN CHUTNEY

This is my innovative recipe. And it tasted awesome with Idlis and Dosas.

GREEN CHUTNEY

INGREDIENTS:-

Coriander leaves  and Mint/Pudhina leaves -  One handful

Roasted Groundnuts - 2  tablespoon

Green Chillies - 2 

Salt - as required

Shallots/Sambhar Vengayam/Small Onion - 5 nos.,

Garlic pods - 2 nos.

For Seasoning:-

Oil - 1 tsp

Mustard Seeds - 1 tsp

Urid dal - 1/2 tsp

Asafoetida/Perungayam  - 1/4 tsp

METHOD:-

Clean the coirander leaves and Mint leaves. 

In a blender or a mixer jar, add all the ingredients viz., coriander leaves, mint leaves, small onions, garlic, green chillies, roasted groundnuts and salt. 

Grind to a fine paste, by adding water.

Restore the grinded mixture in a bowl. 

Now, heat oil in a pan, add Mustard seeds and let it splutter. Add urid dal, when it turns golden colour switch off the flame and add asafoetida. Pour this seasoning over chutney

Green Chutney is ready.

Click here another variety of  Coriander Chutney.

TAMARIND AVAL/ புளி அவல் உப்புமா

Poha/Aval uppuma has been posted in this blog already. Here, I have done this recipe using tamarind. Instead of soaking in butter milk, we have to soak in tamarind water. Otherwise the recipe is same as Aval uppuma. But the taste will be different. Tamarind rice is a popular South Indian recipe, has also been posted in this blog. Here, we use Poha instead of rice.

INGREDIENTS:
Poha - 200g
Turmeric - 1/4 tsp
Tamarind - small gooseberry size
Jaggery - little
Salt

For Seasoning
Mustard - 1/4 tsp
Cumin - 1/4 tsp
Urad dhal - 1 tsp

Red chilly - 2
Fenugreek - 1/4 tsp
Asafoetida - 1/2 tsp
Small onion/ shallots-  6
Roasted peanut - little
Curry leaves - a leaflet
Oil - 2 tsp

METHOD:

1. Soak tamarind in half cup of warm water and make juice.
2. Wash Poha throughly, add required salt, turmeric, tamarind juice and soak for an hour.

3. If needed add water so that poha is soaked properly.
4. See that water is added according to the quality of Poha. Some require less water.
5. Heat oil in a tawa, add mustard, cumin.

6. After it splits, add urad dhal, broken red chilly, fenugreek, curry leaves, asafoetida.
7. Add chopped onions, roasted peanuts and stir until it becomes golden brown. 

8. Add jaggery and stir well.
9. Add soaked Poha and mix well on medium flame for few minutes.
10. Tasty Tamarind Poha is ready.

Note:

•  Adding onion and jaggery is optional.
• Big onions can be used instead of shallots.

CARROT KHEER/ CARROT PAYASAM

This is a Colourful and simple  dessert, very easy to prepare. A healthy kheer, done using carrot, badam and cashew, which everyone will like, especially Children. This can be served warm or chilled.

INGREDIENTS:

Carrot - 2 

Cashewnuts  - 10

Badam - 6

Saffron/Kesar - a pinch

Sugar - 5 to 6 tsp

Milk - 1 1/2 cup

Cardamom - a pinch

Ghee - 2 tsp

METHOD:

1. Peel and grate carrot using a grater or grind coarsely in a mixer. Soak the badam for an hour before starting to prepare the recipe.

2. Heat ghee, add half of the cashews broken into pieces and fry till golden brown and keep aside.

3. In the same pan, add carrot and stir well until raw smell goes off.

4. Add milk, saffron/kesar and bring to boil in medium flame and allow the carrot to get half cooked in the milk.

5. Meanwhile, peel badam, add to a mixer along with remaining cashews and make a paste adding little water and add to the carrot, milk mixture.

6. After some time, the kheer will thicken and the carrot will be fully cooked.

7. Add sugar and cardamom and mix well. Taste for sugar and add more if needed.

8. After the sugar gets dissolved, add roasted cashews and switch off the flame.

9. Tasty and delicious Carrot Kheer is ready to be served.

See for Carrot Halwa in this blog

Note:

• Add sugar according to the need as some carrots might be very sweet.
• If the kheer becomes very sweet, add boiled and cooled milk so that the taste of sugar can be balanced.

PANEER MASALA DOSAI

Masala dosai is one of the popular South Indian breakfast recipe. Masala stuffing is usually prepared using potato. Here, I have done using Paneer, which is simple and easy to prepare. If we have paneer in our house, this recipe can be done in quick time. We always serve dosa with either chutney varieties or sambhar. For a change, this Paneer stuffing can be tried once in a while. This recipe is somewhat similar to Paneer Bhurji which has been already posted in this blog.

INGREDIENTS:

Paneer (crumbled) - 200g

Cumin - 1/2 tsp

Tomato - 2

Onion - 2

Red chilly powder - 1 tsp

Turmeric powder - 1/4 tsp

Coriander powder - 1/2 tsp

Crushed Ginger and garlic - 1 tsp

Coriander leaves - a handful

Salt

Oil - 3 tsp 

METHOD: 

PREPARING PANEER STUFFING:

1. In a tawa, heat oil and add cumin. 

2. Add chopped onion and cook for a while, add crushed ginger and garlic, cook well until raw smell goes off and add finely chopped tomato.

3. Stir well until the tomato turns juicy.

4. Add red chilly powder, turmeric powder, coriander powder, required salt and for a few minutes.

5. Sprinkle little water so that the raw smell goes off and becomes thick together.

6. At this stage, add crumbled paneer, chopped coriander leaves and stir for a minute and switch off the flame.

7. Paneer stuffing is ready now. 

 

PREPARING PANEER MASALA DOSAI:

1. Heat a dosa tawa, smear little oil.

2. If using idly batter, add little water and mix well so that the dosa can be easily spread.

3. Spread the dosa thin so that there is no need to turn to other side to get cooked.

4. Close with a lid and cook on medium flame.

5. Sprinkle some oil and wait until the dosa is well cooked with browning.

6. Spread the paneer and fold the dosa.

7. Paneer can be either spread in the centre and folded on both sides or spread at one side and folded with the other side as shown. 

8. Tasty and delicious Paneer Masala dosai is ready.

Note:

• Paneer should be brought to room temperature before cooking so that crumbling will be easy.
• Home made paneer will suit very well for this recipe since we don't need to crumble. Paneer can be prepared a day before and stored in fridge.
• Over cooking of paneer will result in rubbery texture. So, switch off the flame immediately after adding paneer.

LADY"S FINGER RAITHA

This is one of the easiest recipe that can be done in minutes. We usually prepare raitha using onion, cucumber, carrot etc. But for a change I tried with lady's finger. It tasted well and will be an apt side dish for meals, chappathi, naan and for any variety rice.

INGREDIENTS:
Lady"s finger - 150 gms
Curd - 1 cup 
Chat masala powder -1/2 tsp
Salt - as desired


For Seasoning
Mustard - 1/4 tsp
Cumin - 1/4 tsp
Urad dhal - 1/2 tsp
Green chilly - 2
Asafoetida - a pinch
Coriander leaves - little
Curry leaves - a leaflet
oil - 1 tsp

METHOD: 
1. Wash lady's finger thoroughly and chop into small pieces and keep aside.

2. In a bowl, add curd,chat masala powder, salt and mix well.

3. In a pan, heat oil, add the items given under seasoning one by one.

4. Add chopped lady's finger and cook well on low flame. Add a pinch of salt to fasten the cooking.
5.The lady's finger will shrink in size and get little darkened. Add curry leaves and chopped coriander leaves, mix well and switch of the flame.
6. After it cools completely, transfer to the bowl with curd and mix well.
7. Tasty Lady's finger Raitha is ready.

Note:

• A pinch of turmeric can be added while seasoning to enhance colour.
• The curd should be thick to give a better taste.

WHEAT PAROTTA (Home style)

Parotta is layered flat white bread, a South Indian special, mainly Kerala. Parotta is usually done in Maida/all purpose flour. The rubbery texture of maida helps to stretch the dough well and layers are formed. Here, I have done mixing wheat flour and maida in equal quantity. It came out very well with less layers. We feel heavy when we eat parotta using maida flour. But, when mixed with wheat flour, the heaviness was not felt. 

INGREDIENTS:

Wheat flour - 1 cup

Maida - 1 cup

Sugar - 1 tsp

Salt

Oil - as required

METHOD:

1. In a bowl, add wheat flour and maida, Sugar along with required salt and mix well.

2. Add 3 to 4 tsp of oil and mix well, add needed water and  make  a soft dough. Let it rest for an hour.

3. Make medium size doughs and keep aside.

4. Take a dough and stretch as big as it can be stretched, apply some oil and smear well on whole surface of the stretch and dust little flour.

5. Using fingers, make as many pleats as possible and fold it stretching as much as possible.

6. Roll it again to make a dough as shown. Seal the end properly by pressing gently.

7. Dust some flour, take a rolled dough, using a rolling pin gently spread the dough.

8. Heat a tawa, place the spread dough, cook well on both sides in medium flame.

9. Sprinkle some oil, when brown spots appear remove it.

10. After it has cooled a bit, crush gently with hands for the layers to appear.

11. Tasty Parotta is ready to be served with Kuruma or any side dish of choice.

See for Veg Kurma, Vegetable kohlapuri sabji in this blog

Note:

• For preparing Restaurant style parotta, use maida flour only. More oil should be used to get layers. 
• Sugar can be dissolved in little water or can be powdered and added to the flour.