25
Nov 16

Mung dosa (green gram dosa/green dosa)

This weekend go to the traditional route to promote a healthy habit of consuming highly nutritious traditional food, I would like to bring the local dialect on the plate for breakfast, Mung dosa (green gram dosa/green dosa), the sound and taste is very very south Indian.

Ingredients:

  • Mung whole (green gram): 200gm.
  • Boiled rice/par boiled rice: 50 gm.
  • Salt: 1 tablespoon
  • Cumin: 1 tablespoon
  • Green chili: 3-4 no.
  • Meetha soda: 1 pinch
  • Ginger: 2-3” piece
  • Onion: 1 no. (Medium size)
  • Ghee (clarified butter)/Cooking oil /butter/: 50 gm

Preparation:

  1. Wash mung and rice each separately with water, so that all dust particles get removed properly, Soak mung and rice in separate bowl with double quantity of water for 5-6 hours or overnight.
  2. Grind the mung with equal amount of water to a fine and smooth batter in a ‘mixer grinder’. Keep aside.
  3. Grind the rice along with ginger and green chili with required quantity of water to a fine and smooth batter.
  4. Add the rice batter into mung batter with salt and pinch of Meetha soda mix bell, Cover the mixture; leave it for 1-2 hours (you can make instantly also) keep aside.

Method:

  1. Stir the batter with ladle, if required add some water to get the consistency so that it can be spread easily on the dosa tawa.
  2. Take a traditional dosa tawa/non stick dosa pan; apply few drops of oil on it.
  3. Pour ladleful of dosa batter on the centre of the tawa and quickly spread with circular motion.
  4. Let it cook from one side, spread ½ teaspoon of butter/ghee on the side and top. Spread onion on top.
  5. Wait for few minutes, the edges gets light brown in color and also get lifted from the edge. (You can cook only one side or flip it and cook both sides as you like).
  6. Now, cook till crispy brown color just begins, Transfer into serving plate ‘Mung dosa (green gram dosa/green dosa)’ is ready to serve along with coconut chutney, dry garlic chutney and Sāmbhar.
    Mung dosa (green gram dosa/green dosa)

    Mung dosa (green gram dosa/green dosa)

    Ingredients

    Ingredients

    batter

    batter

    Pour ladleful of dosa batter

    Pour ladleful of dosa batter

    Pour ladleful of dosa batter

    Pour ladleful of dosa batter

    quickly spread with circular motion

    quickly spread with circular motion

    spread ½ teaspoon of butter/ghee

    spread ½ teaspoon of butter/ghee

    Spread onion on top

    Spread onion on top

    flip it

    flip it

    Mung dosa (green gram dosa/green dosa)

    Mung dosa (green gram dosa/green dosa)


22
Nov 16

Mix vegetable korma

There was a daily struggle to put a colorful meal on the table, buy seasonal vegetables and cook the recipe. This is one of my old time favorite recipe, several spices are used in this recipe, gives unique aroma & flavor to this. Due to mix vegetables it is healthy too. I make this Mix vegetable korma and pair with ‘Idiyappam’ or paratha.

Ingredients:

  • Potato: 50 gm.
  • Cauliflower: 50gm.
  • Beans: 50 gm.
  • Carrot: 50 gm.
  • Mushroom: 50 gm.
  • Cinnamon: 1” stick
  • Clove: 3-4 no.
  • Green cardamom: 2no. (Crushed)
  • Onion: 50 gm.
  • Chili powder: 1 teaspoon
  • Coriander powder: 1 teaspoon
  • Turmeric powder: 1 pinch
  • Garam masala powder: ½ teaspoon
  • Salt: 1 teaspoon
  • Cooking oil: (50ml +25ml)

For masala paste:

  • Cumin: 3 tablespoon
  • Khus khus (Poppy seed): 4 tablespoon
  • Black pepper: 1 teaspoon
  • Onion: 50 gm.
  • Tomato: 50 gm
  • Fresh coconut: 50 gm.

Preparation:

  1. Chop Potato, Cauliflower, Beans, Carrot, Mushroom and Onion into small pieces, keep aside.
  2. Dry grind cumin, khus khus and black pepper till powder, add ginger, garlic, onion and tomato, and grind to smooth paste; add fresh coconut and again grind till get fine paste, keep aside.

Method:

  1. Take pressure cooker heat 50 ml. of oil in it, when it smokes, put cinnamon, clove and green cardamom, sputter for few seconds, add chopped onion and fry till light brown in color. (About 3-4 minutes)
  2. Add prepared masala paste in it, Stir it and fry on medium flame (keep it stirring otherwise it may burn) till oil starts to separates from the masala (About 4-5 minutes), add chili powder, coriander powder, turmeric powder and salt in it, add 25 ml of oil, stir and fry for couple of minutes .
  3. Add chopped vegetables in it stir it for 2-3 minutes, add a cup of water (as per your requirement) close the cooker lid, and bring it to full cooking pressure, reduce the flame  and cook for couple of minutes, put off the flame. Let it cool, add Garam masala powder, transfer into serving bowl and garnish with fresh coriander leaves. Now, Mix vegetable korma is ready to serve.
Mix vegetable korma

Mix vegetable korma

Ingredients

Ingredients

Ingredients

Ingredients

Add prepared masala paste in it, Stir it and fry

Add prepared masala paste in it, Stir it and fry

Add chopped vegetables

Add chopped vegetables

garnish with fresh coriander leaves

garnish with fresh coriander leaves

Mix vegetable korma

Mix vegetable korma


20
Nov 16

Bitter gourd (south Indian style)

Sugar dilemma is already a big problem in India too, as a number of diabetes patients and people with obesity are on rise. It is suggested that have bitter gourd in your regular diet to fight against diabetes and obesity.

The recipe is for those people who want to add variation to increase the frequency bitter gourd consumption. I am uploading today the south Indian style of cooking in that I have used fresh coconut and curry leaves.

Take bitter gourd regularly is said to have glowing skin and also helpful in treating acne, it is a blood purifier agent. Enjoy this bitter gourd recipe.

Ingredient:

  • Bitter gourd: 200 gm
  • Onion: 2 no. (Medium)
  • Fresh coconut: ¼ no.
  • Raw mango: one forth (as per taste) You can use tamarind pulp instead of raw mango).
  • Mustard oil: 3 -4 tablespoon
  • Turmeric powder: half teaspoon
  • Chili powder: 1 teaspoon
  • Coriander powder: 2 tablespoon
  •  Salt: 1 teaspoon (as per taste)
  • Sugar: half teaspoon (optional)
  • Fennel seed powder: 1 tablespoon
  • Curry leaves: 1 twig
  • Mustard seed: ½ teaspoon
  • Urad dal (Black split gram): 1 teaspoon
  • Whole red chili: 1 no.
  • Cumin: ½ teaspoon

Preparation:

  1. Wash and Trim the both ends of bitter gourd, cut into small pieces. Keep aside.
  2. Chop onion. Keep aside.
  3. Grate mango, keep aside.
  4. Scrap coconut, keep aside.

Method:

  1. Take a heavy bottom pan. Heat oil, add red chili, mustard seed, cumin and split urad dal, when it turns brown; add a pinch of turmeric powder.
  2. Drop chopped bitter gourd in to the oil, sauté on high flame, Fry until half done, (about 5-7 minutes) keep stirring, add onion, stir fry for 2 minutes, add coriander powder, turmeric powder and salt, Fry till onion become light brown in color. Add grated raw mango; curry leaves fry till vegetables are done.
  3. Add scrapped fresh coconut; stir fry for 2 minutes, now Bitter gourd poriyal (south Indian style) is ready.
  4. Note: heavy bottom pan works better. This is served with rice or paratha.
Bitter gourd (south Indian style)

Bitter gourd (south Indian style)

Ingredient

Ingredient

Ingredient

Ingredient

add red chili, mustard seed, cumin and split urad dal

add red chili, mustard seed, cumin and split urad dal

add red chili, mustard seed, cumin and split urad dal

add red chili, mustard seed, cumin and split urad dal

Drop chopped bitter gourd

Drop chopped bitter gourd

Drop chopped bitter gourd

Drop chopped bitter gourd

Fry until half done

Fry until half done

add onion

add onion

add onion

add onion

fry

fry

add coriander powder, turmeric powder and salt

add coriander powder, turmeric powder and salt

Add grated raw mango

Add grated raw mango

fry till vegetables are done

fry till vegetables are done

fry till vegetables are done

fry till vegetables are done

fry till vegetables are done

fry till vegetables are done

Add scrapped fresh coconut

Add scrapped fresh coconut

Bitter gourd (south Indian style)

Bitter gourd (south Indian style)

Bitter gourd (south Indian style)

Bitter gourd (south Indian style)


19
Nov 16

Peanut chutney (Moongphali ki chutney)

Ingredients:

  • Peanut: 50gm
  • Curd: 2 tablespoon
  • Salt: ½ teaspoon

For seasoning:

  • Refined oil: ½ teaspoon
  • Mustard seed: ½ teaspoon
  • Curry leaves: 8-10 no.

Preparation:

  1. Dry roast peanut, discard the skin keep aside.

Method:

  1. Put peanut and salt in mixer along with water, grind this to fine paste. Add curd and mix well, chutney is ready after seasoning.

For seasoning:

  1. Take a small fry-pan, heat oil; add mustard seed and curry leaf, when they sputter, put off the flame.
  2. Add this as a garnish to the chutney, now chutney is ready to be served.
Peanut chutney (Moongphali ki chutney)

Peanut chutney (Moongphali ki chutney)

Ingredients

Ingredients

Ingredients

Ingredients

grind this to fine paste

grind this to fine paste

Add curd

Add curd

seasoning

seasoning

Add seasoning

Add seasoning


12
Nov 16

Tapioca bonda (vada)

The tea is an important part of culinary life in India.  Some time you are in dilemma which snacks to

Serve with tea, Tapioca is enjoyed throughout the world. Enjoy tapioca in its delicious recipe. It is delicious on its own and a tasty snacks in the evening with tea

Tapioca improves digestion, lowers cholesterol; Improves metabolic activities, Protects heart and prevent Alzheimer’s and maintains fluid balance within the body.

Ingredients:

For outer layer:

  • Besan (gram flour): half cup
  • Salt: ¼ teaspoon
  • Turmeric powder: ¼ teaspoon
  • Chili powder: ½ teaspoon
  • Ajawine (carom seeds): half teaspoon
  • Meetha soda (Soda bi carb): 1 pinch
  • Water: half cup

For bonda/vada:

  • Tapioca: 1 cup
  • Mustard seed: ¼ teaspoon
  • Salt: 1 teaspoon
  • Red chili: 1 no.
  • Curry leaves: 8-10 leaves
  • Fresh coconut: ¼ no.
  • Garlic: 2-3 flakes
  • Madras onion: 4-5 no.

Preparation:

  1. Peel out the outer layer of tapioca with knife.
  2. Chop the tapioca roughly. Put it into the water.
  3. Boil tapioca along with double quantity of water and salt, either in pressure cooker or in microwave, mash it roughly. Keep aside.
  4. Peel off garlic and onion, Chop into small pieces. Keep aside.
  5. Take a bowl. Put Besan and all ingredients of outer layer make a smooth batter with water. Keep aside.

Method:

  1. Take a fry pan, Put oil in it, when smoke begins to come, add mustard seed, and sputter it for few seconds then add whole red chili and garlic and stir it, wait for few seconds.
  2. Add onion, cook till it becomes light brown in color, add curry leaves, and stir it.
  3. Add mashed tapioca and scraped coconut, fry for couple of minutes, Put off the flame. Transfer into serving bowl.
  4. Now, tapioca masala is ready. Allow it to cool.
  5. Divide this tapioca masala into 8-10 parts, Make round shape as shown in photo. Keep aside.

Deep fries the tapioca ball:

  1. Take kadhai (fry pan), heat oil in it.
  2. Let oil to smoke. Pour a drop of batter into the oil.
  3. If batter comes up slowly, it means right temperature of oil otherwise wait for a while and test again.
  4. After getting right temperature of oil, dip ball into batter. (Either helps of your hand or spoon)
  5. Deep fry all prepared ball, till golden brown. Keep aside.
  6. Yummy Tapioca bonda (vada) is ready for tea time or any time for children as well as adult.
    Tapioca bonda (vada)

    Tapioca bonda (vada)

    Ingredients

    Ingredients

    Ingredients

    Ingredients

    add mustard seed

    add mustard seed

    add whole red chili and garlic

    add whole red chili and garlic

    add whole red chili and garlic

    add whole red chili and garlic

    add curry leaves

    add curry leaves

    Add mashed tapioca

    Add mashed tapioca

    Add mashed tapioca and scraped coconut

    Add mashed tapioca and scraped coconut

    Add mashed tapioca and scraped coconut

    Add mashed tapioca and scraped coconut

    outer layer ingredients

    outer layer ingredients

    smooth batter and tapioca ball

    smooth batter and tapioca ball

    dip ball into batter

    dip ball into batter

    Deep fry

    Deep fry

    Deep fry

    Deep fry

    Tapioca bonda (vada)

    Tapioca bonda (vada)