Friday, November 30, 2007

Quick Onion Rava Dosa

Rava dosa is very famous now a days. People love to eat this crispy and yummy dosas with chutney or like masala dosa (Rava Masala dosa), Rava onion dosa and even Plain Rava dosa is also will be very tasty and it is in a way healthy .
In Rava dosas we do not use much of rice and the content of rava is more. Normally in hotels they use maida to get the crispness and to hold all the ingredients tight. ( or dosa may turn into pieces) Here I have not used maida in this recipe, instead of that I used wheat flour. Adding little ( very little) is ok or dosa may turn soft and it may not taste good.
Rava is good for health and the people who want to reduce their weight. It takes longer duration to digest so that one who eats rava may not feel hungry for a long time. Though it contain carbohydrates. it has many good minerals and vitamins. Good for diabetic people. It contain fiber and good for people who are suffering from constipation.
Onion Rava dosa is good for breakfast or as snack and for dinner too.

Things Needed 

Rava : 2 Cups
Rice flour : 1 Cup
Maida or Wheat flour : 2 Table spoons. (I used Wheat flour)
Onions : 2
Curry leaves : 1 Handful
Coriander leaves : 2 to 3 Table spoons
Curd : 1 Table spoon
Ginger : 1 Table spoon ( an inch)
Green chilly : 1
Fresh coconut : 1 Table spoon
Oil : 3 to 4 Table spoons.

Method :

1. Remove the outer skin, wash and cut onions into thin.
2. Wash green chilly, curry leaves, coriander leaves, ginger and cut it into small pieces.
3. Remove the outer layer of ginger and grate it. Grate coconut and keep it aside.
4.In a big bowl add Rava (Medium size), rice flour and wheat flour. Add salt. Mix it well.
5. Add cut onions, coriander leaves, curry leaves, grated coconut, ginger and green chilly.
6. Add required water and a spoon of curd. Mix it nicely. ( The consistency should be watery).
7. Keep dosa pan on the fire and heat. Sprinkle oil and spread it.
8. Take a big spoon of dosa mixture and spread it on the tava. ( Mix it well just before taking the dough).
9. Add half spoon of oil on the top of the dosa and cover it. Cook for 1 minute and turn and cook the other side for 20 to 30 seconds.
10. Now remove it from the pan and serve Hot onion, rava dosa with the side dish you prepared.

11. Prepare rest of the rava dosa, the same way.
12. Each time you take the dough mix it well just before you  take the dough in spoon.
Note :
Rava dosa consistency should be watery ( 1 = 2 to 2 1/2 ). Just adjust the water quantity. If you feel the water is more you can use some more rava. Adding grated carrots are optional. Adding coconut is also optional. Put a spoon  of fresh butter while surving. Coconut chutney is the best combination. You can also serve this dosa with sambar.
Time : 30 minutes.
Serves : 3 to 4

Onion Chutney with Ondelaga leaves

Onion Chutney is a side dish. This is an easy dish you can prepare within 10 minutes. Onion chutney can be served as one of the side dish during the lunch also. It goes well with dosa, idli, roti or rotti plain rice and even with any type of masala rice.

Things needed:

To Grind : 
Onion: 1
Fresh Coconut grated: 1 Cup
Red chillies:2 to 3
Ondelaga leaves : 1 Handful
Asfatodia: a pinch
Tamarind pulp: 1 tea spoon
Salt: to taste
To Season : 
Oil : 1 Teaspoon
Mustard seeds : 1/2 Teaspoon
Urid dal : 1/2 Teaspoon
Ingh : a pinch
Curry Leaves : 5 to 6

Method:

1. Wash and cut onions into big pieces. Wash Ondelaga leaves and keep it aside.
2. Grate coconut and grind with, onedelaga leaves, red chilly (byadagi), ingh, tamarind and onions.

3. Use only required water while grinding. (Grind it nicely)
4. Remove from the mixi jar and add salt.
5. Add water if required water and mix it well.
6. Keep a pan on the fire and add oil. Heat and put mustard seeds. Let it splutter.
7. Add ing and curry leaves. Add this mixture to the ready chutney
8. Mix it well and serve with the main dish you have prepared.

Note : 

Soak a little tamarind in water for 5 minutes and squeeze out the tamarind to get its pulp.
You can add a very little (half of 1/4 tea spoon) raw mustard seeds to the mixture. It gives very good aroma to chutney. Add required water to grind chutney. (If it turns watery it does not taste good).
You can add required water later on.
 Time : 10 minutes
Serves : 3 to 4 

Thursday, November 29, 2007

Masaala Paapad

Topping up the Roasted papad/happala/happalam is one's choice. You can spread vegetables, roasted nuts, cut onions, grated coconut etc.
When you want to munch some thing that too spicy you can go ahead and prepare your own creation.
I have used spicy Udupi Urid Papad which is very common in Udupi. These Papads are usually done during hot summer and stored for the rainy days. I do buy these papads when ever I visit Udupi that is our home town.
I have used grated carrots, fried flattened rice, groundnuts and little coconut. No onion is used here.
Lets see the recipe now :
Things needed:
Spicy Urid Paapad: 2 to 4
Chat Masala: 1/2 Teaspoon
Grated Carrot : 1
Grated coconut : 2 Tablespoons
Roasted groundnuts : 2 to 3 Tablespoons
Fried flattened Rice/Thick Avalakki  : 2 to 3 Tablespoons (Optional).


Method :
1. Roast papad on gas flame and keep it aside.
2. Wash and grate carrot and grate coconut.

3. Keep roasted papads and spread grated carrots, coconut and little chat masala.

4. Top up with fried Avalakki and groundnuts and serve.
Note :
Use of any brand Papad is optional. Deep frying of papads are optional. Use of any spice is optional. You can use jeera powder, garam masala powder etc. Use of onions is optional. I have not added onions. Use of fried Avalakki/flattened rice is optional. You can use Sev/Potato chips etc
Time : 10 Minutes.
Serves :  2 to 3. 

Wednesday, November 28, 2007

Cauliflower Parota

Cauliflower belongs to cabbage family and it is one of the most loved vegetable of every one including elders. Gobi Manchuri has hit the whole world because of its yummy taste. Whether it is an Indian Style or Chinese Manchuri stands first in the line of favourite dishes. Parathas come next.
This " Cauliflower Parota " is one of my earlier recipe. I had a chance to eat when we visited one of our friend's house in Dubai. (when we were there of course). I just watched the process and she too was interested in telling the recipe. It looked so easy. It was really yum yum and thanks to her. I learnt a one more yummy Paratha/Parota. I had prepared this my self after some days it came out well and we like it a lot.
I have used Cauliflower, some spice and a very little oil. Create your own style and enjoy having this parota. It is good to take it to school for kids lunch box. Good for people who travel and yummy to eat for breakfast/snack/dinner. Though it takes little more time of yours while cooking it is worth trying, that is what I can say.
Lets see some benefits of eating Cauliflower in our diet/Day to day life.
Cauliflower is good relief for indigestion, diabetes, obesity and hypertension. It is full of antioxidant properties and help in strengthening the immune system. It helps in maintaing bone and brain health. It helps to balance the cholesterol levels. It is an excellent source of Vitamin C, folate, Vitamin K and small amout of  Vitamin B - 6, Vitamin B 1. B-2, B - 3 and Vitamin E. They contain minerals like calcium, manganese, phosphorous, potassium and manganese. It is a good source of protein and contain very low fat content. It has good amount of fiber and helps to provide dietary fiber. It does contain Omega 3 fatty acidswhich is good for us.
(Cauliflower cooked, boiled, drained with/without salt : 1452 mg of Omega -3 fatty acids).
Caution : Remember Cauliflower contain lots of chemical spray to keep them shelf stay for longer period and pest. One needs to wash cauliflower thoroughly and keep in plain water at least for 2 hours. Wash it again and dip in hot water/warm water  with a tablespoon of salt at least for 20 minutes.. It helps the worms to be off from cauliflower.
Lets see the recipe now :

Things needed:

Cauli fFlower: A small cauliflower.
chilli powder: 1/4 Teaspoon
Cummin/jeera powder : 1/2 Teaspoon.
Garam Masala powder : 3/4 Teaspoon
Salt: to taste
Coriander leaves: 2 to 3 sticks
Oil: 6 Table spoon.
Wheat flour: 2 Cups


Method:

1. Take a big bowl and add wheat flour, a tablespoon of oil/ghee and salt. Mix it nicely.
2. Add water and prepare chapati dough and keep it aside.
3. Wash and grate cauliflower in a big bowl. (2 cups gratings should be there)
4. Add salt, turmeric powder, garam masala powder, jeera powder.
5. Wash and cut coriander leaves and add it to the cauliflower gratings. Mix it nicely and keep it aside.
6. Prepare chapatis by taking a small size of dough, dip in dry flour and roll chapatis. Prepare 2 chapatis and keep it aside.

7. Spread 2 tablespoons of grated cauliflower-spice mixture. Spread it evenly on the chapati.
8, Now put the other rolled chapati on the top of mixture spread chapati and bind the edges.
9. Lightly roll the chapati roller on the top.




10. Keep a tava on the fire and heat. Sprinkle oil on the top and put the pressed cauliflower parata
on the hot tava. Sprinkle oil and cook them for a minute. (Let it cook nicely).
11. Turn the other side and cook for another 30 seconds.
12. Cauliflower Parota is ready to serve. Serve with a cup of curd or your choice of curry.
13. Repeat the same with the remaining dough and cauliflower mixture.
14. We had " Cauliflower Parota " with a cup of curd and Chutney powder.

Note : 

Prepare chapati dough bit thick, so that you can roll the chapati slightly later. (or it might tare).
Adding cauliflower spice mixture according to your taste is optional. More/less.
Adding any other spice is optional. Roll it slowly.
Time : Total time : 40 minutes : Preparation time : 15  minutes + cooking time - 25 minutes.
Serves : 3 to 4 (According to the requirement ).

Tasty Fried Rice

Fried rice is always a choice for the quick brunch (breakfast + launch) or dinner.  It can be prepared quick and easily. People normally use soya sauce for fried rice. But I have not added any sauce here. Simply fried vegetables and basmati rice with little butter. Adding some spices will add to the taste.

I have used some vegetables like beans, carrots and little coriander leaves.
It can be for one pot meal or kitty parites. Good for long journeys since there is no coconut used. You can also pack for lunch box for office goers and kids.
Lets see the recipe now.

Ingredients:

Rice: 2 cup (Used Basmati rice)
Carrot: 2
Beans: 1/4 Kg
Green chilly : 1
Black Pepper: 4 to 6 seeds
Cummin seeds: 1/2 Tea spoon
Cloves:  4 to 6
Cineman: 2 to 3 small piece
Cardamom : 2
Salt: to taste
Butter: 2 Tablespoons
Ginger: a small piece
Water : 4 Cups

Method:

1. Wash rice and drain all the water and keep the rice aside. (Let it rest for 10 minutes).

2. Cut all the vegetables according to your wish. Cut green chillies and ginger and keep it aside.

3. Keep a frying pan on the fire and heat. Put butter, Let it melt slightly.
4. Add jeera, clove, cinneman, whole pepper, cardamom pods and fry for 10 seconds.
5. Add cut ginger and green chilly, cut beans and carrots.
6. Fry it nicely for 2 to 3 minutes. Add washed rice and fry nicely for along with vegetables.
7. Now shift the fried vegetable rice mixture to a pressure cooker. Add 2 to 2 1/2 cups of water.
8. Add salt and wash and cut coriander leaves. Add a pinch of turmeric powder or fresh saffaron flakes.(2 to 3). (Optional).
9. Now close the pressure cooker lid. Keep it on the fire. Let it boil for a while. Then place the weight on the top.
10. Cook for at least 8 to 10 minutes. Put off the fire and let it cool.
11. Now remove the pressure cooker lid and mix the fried rice nicely and put it in a serving dish.
12. Serve with a cup of curd, papad and pickle.

Note :

You can add more vegetables like peas, cauliflower and potatoes etc. Adding butter is optional. You can use any cooking oil instead of butter. Adding any sauce is optional. Soya, tomato sauce can be added. You can also use powdered pepper instead of pods. Use of onions and garlic is optional.
 Remember the water quantity should be
Basmati rice 1 = 2 , Sona Masoori - 1 cup rice = 3 cups of water. One should use raw rice to get tasty fried rice.
Time : 30 minutes.
Serves : 3 to 4. 

Tuesday, November 27, 2007

Jut pat Spicy Baby Potatoes

Baby potatoes are loved by all age group . Here I have used "Coriander Leaves Chutney" and baby potatoes are spicy and yummy. I also have put these Spicy baby potatoes with tube shaped Noodles and the plateful of noodles taste simply yummy.
JatPat Spicy Baby Potatoes are yummy to eat, goes well with plain rice or curd rice. These baby potatoes fits into all main dishes and I can say because of the Wow taste is really worth it.
Potatoes are liked by all the age group people. The dishes prepared with potatoes are really  yemmy. The baby potatoes prepared with little spices can be eaten with hot rice or chapatis or rotis. You can also serve these baby potatoes as snack during the parties.

Ingredients:

Baby Potatoes : 8 to 10
Chilly powder : 1 Tea spoon
Garam Masaala powder : 1/4 Tea spoon
Coriander Chutney  : 1 Tablespoon
Jeera Powder : 1/2 Teaspoon
Pepper Powder : 1/4 Teaspoon
Salt : to taste
Oil : 2 Tabl spoons
Coriander leaves : 2 to 4 sticks
Turmeric powder : a pinch
Ginger : grated ginger 1/2 tea spoon
Jeera : 1 Tea spoons

Method :

1. Boil Baby Potatoes in a pressure cooker for 5 minutes and allow it to cool. Remove the outer skin when it is cooled.
2.Wash and cut coriander leaves.
3.Keep a frying pan on the fire put 2 table spoons of oil and heat. Add jeera and fry for 10 seconds
4. Add boiled potatoes and fry for 2 minutes.
5. Add chilli powder, coriander chutney, pepper powder and garam masaala powder and fry on slow fire. Let it cook for 2 to 3 minutes on low flame. Stir in between.

6. Add ginger and salt. Fry for 2 minutes. Add coriander leaves chutney and mix it well.

 7. Stir on low flame slowly. And shift the ready Jat Pat Spicy Baby Potaoes to a serving dish


 I have Added " Jat Pat Spicy Baby Potatoes to Penne and it was just yummy.



Please note:

You can use normal potatoes instead of baby potatoes. ( Boil potatoes and cut in to
pieces according to your wish and then fry ).
Adding any spice is optional. You can add chat masala, pepper and jeera, garam masala, pav bhaji masala etc.
Chat Masaala powder can be sprinkled before serving the potatoes.
Time : 20 Minutes
Serves : 2 to 3
Link to Coriander Leaves Chutney:
http://nsomayaji.blogspot.in/2016/03/coriander-leaves-chutney.html

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