JOWAR IDDLI ‘N’ DOSAI


Jowar know as sorghum is an ancient millet,now growing familiar. It is a high protein

nutritious grain,(do check for it’s benefits). Recommended mostly for diabetic patients

due to its glycemic index levels.This millet can be used in making rotis,kanji,iddli,sweets

and many more dishes.

This is the first time I tried this millet in making iddli .The iddlis were soft.( I couldn’t

take photos of the iddli )but, I have posted iddli like uthapam ) Well,the recipe is the

same for both so go ahead try,and post in your comments.

INGREDIENTS

1 cup urad dal(ulundhu)

3 cups jowar rawa

1 tsp salt.

METHOD

Wash and soak the urad dal for 3-4 hours and grind to a fine paste.

Before starting to grind the urad dal,soak the jowar rawa in water .

Now wash and strain off the water from the rawa,and add to the ground urad dal

mixture.

Add salt,mix well and allow to ferment overnight.

Next day mix the batter well,pour into iddli moulds and steam for 10 minutes or until

done.

FOR UTHAPAM/ DOSA

Use the same batter for Dosa .I added 1 egg,onions,green chillies,carrot,ginger garlic

paste,curry leaves and poured into tiny pancake moulds.

Served with capsicum ‘n’tomato chutney.

Note: The batter is slightly grainy,so to prevent breaks,I added egg to make dosas/uthapam.

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DAL MAKHANI(KIDNEY BEANS)


Dal makhani an authentic dish belonging to the Punjabi cuisine,is a healthy and super

dish.

Protein packed nutritious dish is made with kidney beans and black lentils.

Can be served with any type of rotis or rice.

The beans and lentil have to be soaked overnight and cooked well ( preferably pressure

cooked).

It should be soft enough to be mashed.You can drain the water and give a stir in your

mixer too.

Now let’s get into the recipe

INGREDIENTS

3/4 cup rajma ( kidney beans)

1/4 cup black lentil ( whole ulundhu with skin on)

1 onion

1 tblsp.ginger-garlic paste

2 green chillies

4 tomatoes pureed

2 tsp chillie powder

1 tsp coriander powder

1 tsp.garam masala powder

2-3 tblsp.ghee/butter

1 bay leaf

1 black cardamon

1 staranise

2 green cardamons

1 small piece cinammon

2-3 cloves

1/2 tsp cummin seeds

METHOD

Wash and cook rajma and lentils together in a pressure cooker for 4-5 whistles.Allow the

steam to release on its own and mash well and set aside.

Heat ghee,add the whole spices with chopped onion and saute till onion is translucent.

Add ginger garlic paste,and tomatoes with chilli powder,coriander powder,salt and cook

for another 5-10 minutes .

Add the mashed dal, with the green chillies and garam masala powder,and simmer for 5

minutes.You can add water to your requirements ,not more than 1/2-1 cup water

You can add 1tblsp heated ghee after removing from fire.

If you prefer you can top it with a little fresh cream .Serve hot.

CARAMELISED APPLE MUFFINS (EGGLESS)


Muffins are usually a one bowl stir and bake.But this time I decided to caramelise the

apple and add to the mixture.Made this with a combination of wheat and white flour,and

coconut sugar.You could use any sugar ,instead of coconut sugar .

The result was  good.Soft, moist and tasty.

Do try,and post in your suggestions and comments.

So, let’s get to the recipe …

INGREDIENTS

1 cup wheat flour

1 cup white flour

3/4 cup coconut sugar

1/4 cup oil/50 gm melted butter

1/2 cup milk

1/2 cup buttermilk

1/4 tsp.baking soda

For the caramelised apples

2-3 tblsp sugar ( brown preferably)

1 tsp butter

1/2 tsp cornflour

3 tblsp water

2-3 apples mixed in tsp lemon juice (peeled,cored and cut)

METHOD

First to caramelise the apples ,add sugar and allow to brown lightly

Add water,and apples and cook for 2-3 minutes.

Next add cornflour and cook for a minute.Remove from fire and set aside.

Mix all the dry ingredients together,and then add the rest of the ingredients,along with

the stewed apples.

Mix well and pour into moulds you like and bake in 180 degrees oven for thirty minutes.

SPINACH /PALAK ROTI


This is a soft and healthy roti made with wheat flour and few vegetables.

Attracts the eye with it’s green color from the ground spinach.

As some spices are added to the dough,you can serve with  raita.

Spinach loaded with,proteins,iron and many other nutrients is a super food to be

included always like salads juices, with dal,palak paneer and many more dishes…….It’s a

long list if I have to name it all .

Well,I shall move to the recipe now.

I will give you rough measurements for 3 cups flour.

You can make according to your requirements.

img_20190912_1858092494078863905583295773.jpgINGREDIENTS ( makes 10)

3 cups wheat flour

2 cups chopped spinach/ palak leaves( ground roughly)

1 grated carrot

1-2 parboiled potatoes (mashed lightly)

1 tsp amchur ( dry mango powder)

5-6 pips of garlic chopped roughly

1 tsp ajwain seeds (omum)

1-2 tsp cummin powder

1tsp chilli powder

Salt to taste

2 tblsp ghee/butter/oil

METHOD

Put all the ingredients into a bowl except the flour .

Add a little water ,as spinach has lot of moisture in it.( You can add later if needed).

I always add flour to the liquid,not liquid to flour.

This method you get soft chappathis without using much muscle power.

Now add the flour gradually to the rest of the ingredients to make a soft dough.

Roll on a lightly floured board and cook on a griddle like for chappathis adding a tsp.of

ghee or oil .

Cook on both sides.

Smear ghee if you like.

PUMPKIN IDDLI


In recent times many types of food innovation is in the culinary world.

Iddli accepted as the best and healthy breakfast all over the world ,is innovated in many

shapes and flavours.

Some food innovation from my personal view are too much to digest.Do not want to controverse on that topic.

Well,I came across this  innovated pumpkin iddli recipe few days back and tried it.

The texture and taste was really good.Worth trying the recipe.

As pumpkin has loads of VitaminC ,you could make food like this for your family.

The sweetness of the pumpkin was minimal .The authentic match to this dish is ginger

chutney ( will upload recipe).

Anyway after tasting the iddli ,I think it can be served with any hot spicy chutney.

For the recipe

INGREDIENTS

3/4 cup urad dhal

1 cup sago

1 tsp.fenugreek seeds

3 cups iddli rice

1/2 cup aval(rice flakes)

2-3 tsp.soya beans (optional)

Salt

Required water

Yellow coloring (optional)

1 cup grated pumpkin

1/4 tsp.baking soda

METHOD

Wash and soak all ingredients together for 5-6 hours together.

Soak aval only when you are starting to grind.

Grind all the ingredients together to a slight coarse paste ( like fine semolina/rawa).Add

salt and allow to ferment overnight.

Next day morning add 1 cup grated pumpkin with 1/4 tsp baking soda.

If the batter is too thick add required water.

Pour into iddli moulds and steam for 10 minutes.

Note:You could temper the grated pumpkin with a little oil,mustard seeds,dry chillies,curry leaves and pour over batter before steaming.

Variations : You can add grated bottlegourd,white pumpkin,zucchini,carrot ,beetroot to

make different types of iddli .

Try your innovations and post in your suggestions!

FLAX SEED RAWA IDDLI


This was the first time I tried flax seed in iddli making.

I usually add flax seed powder to make chappathi,buttermilk, juice breakfast porridges

and sweets.

Flax seed has amazing health and cosmetic benefits so including this in your diet is

positively good.

Briefly pointing to health facts.

*Good for lowering cholesterol and blood pressure

*Controls sugar levels thus good for diabetics

*Helps to kill cancer cells

*Rich in protein and Omega-3 fats

*High levels of VitaminE help in hydrating the skin and hair.

Check for detailed benefits and avail nature’s offers.

Now I think I’ll move on to the recipe.

INGREDIENTS

1/2 cup flax seed powder

1/4 cup ragi flour (kurakkan)

1/4 cup urad dal soaked for 5 hours

1 cup rawa/semolina ( roasted rawa)

1/4 cup curd

A pinch of baking soda

Salt to taste

To temper

1 tsp gingelly oil/ghee

1/4 mustard

1-2 green chillies cut fine

1/2 tsp ginger chopped

Curry leaves.

METHOD

Grind the soaked urad dal to a fine paste.

Mix the rest of the ingredients with 3/4 water .Cover and leave overnight or untill

fermented.

Next day mix the batter adding water if required ( not pouring consistency).

Temper with the ingredients listed for tempering and steam for 8-10 minutes.

Serve with sambhar,chutneys of your choice.

Do try, and post in your comments!

RAGI/KURAKKAN IDDLI


I’m posting this recipe after a very long time.I had an accident in February and

was not able to use my left arm .Many  months I was a stranger in my kitchen.

Now I am travailing to be in full charge by trying to prepare some dish whenever I can.

I tried this Ragi iddli and it turned to be super soft and tasty.(tasted equal to the normal

iddli).So do try this healthy recipe and send in your comments.

Variation:You could add finely chopped vegetables of your choice after pouring the

batter in the moulds.(as the batter should not be stirred well after fermentation)

INGREDIENTS

3 cups whole ragi / kurukkan ( not powder)

3/4 cup urad dal (ulundhu)

1/2 cup aval( rice flakes)

1 cup idli rice

1 tsp salt or to taste.

METHOD

Soak the ragi and idli rice together.

Soak the urad dal separately.

Soak the aval for few minutes (just before you start to grind urad dal.)

After 5-6 hours of soaking, first grind the urad dal to a fine paste.

Now grind the rice,ragi and ava to a coarse paste ( like rawa) with salt.

Mix both the flours together and allow to ferment overnight (maximum 8 hours).

After the batter is fermented,pour the batter (without stirring) into moulds  and steam

till done .

Serve with chutneys of your choice.

You could make Ragi dosas from the same batter.

When making Dosa I suggest you temper with onions/ spring onions,green chillies

or few grated veggies and add to batter before making dosas for added taste.

 

RAGI ‘N’ NUTS LADOO


Ragi ,Finger millet,or Kurakkan is  one nutritious flour which can be consumed in many

ways.It is widely used in porridges,desserts,baking,drink and many more breakfast

dishes.

This millet rich in fibre ,calcium ,good carbs,and Vitamin D is good for weight loss and

diabetes.Even though it has a bland taste it is highly beneficial for those with Vitamin D

deficiency and diabetes.In early times people included this daily in their diets in the

form of light porridges,and drinks.Only few homes in South India follow to consume

daily now. Lifestyle nowadays has paved the way for growing diseases,so it’s advisable to

create the habit of consuming daily this wonder millet in some form .

A light roasting before adding to recipes will enhace the taste.So today my recipe to

share is a healthy and tasty for all ages.

INGREDIENTS

1 cup ragi flour

1 cup treacle or melted jaggery

1/4 cups peanuts dry roasted

1/2 cup almonds powdered coarsely

3/4 tsp.cardamon powder

4 tblsp ghee

1/4 tsp dry ginger powder (optional)

a pinch of salt.

METHOD

Roast the flour in half of the ghee till hot (not burnt).

Mix in the rest of the ingredients and form ladoos.

STEAMED BUNS


Steamed buns originated from the Chinese cuisine is one good food for breakfast and take away.

This can be made sweet or savoury.The sweet buns are the traditional red kidney beans stuffing ,and the savoury ones i think it can be your choice of vegan,or non vegan.

I got this from an old chinese recipe book,and wished to share with you.

I will be giving the dough recipe and some suggestions for the filling.Do try and let me

know your comments.

INGREDIENTS

500 gm flour

2 tsp yeast

3 cups  milk (lukewarm)

1/4 cup oil

3 tblsp.sugar

1 tsp baking powder

1/2 tsp salt.

img_20181118_085533715703242272718565218.jpg

METHOD

Mix all the ingredients and knead  to a soft dough.

Proofing  of dough  is required  twice (untill double ).

Make portions and steam for 10 miutes.

For red bean filling (Sweet)

Soak the beans overnight and cook till soft.Drain out the water and mash coarsely

Add sugar or jaggery to taste .Add a blob of butter or coconut which is optional and cook

for few minutes and use as filling .

Savoury filling have many options to choose from,and i will be giving a few.

1.Curried paneer and spinach 

2.Potato and beans or peas curried

3.Butter tossed vegetables like carrot,beans,cabbage,bokchoy…….with a little pepper.

4.Minced meat filling

5.Sea food filling

TIP: You can add ground spinach for green steamed buns…..

Do try your innovations too,and post in your ideas .!

OMELETTE DHAL


This is a combination of dhal and omelette.Good combination for crisp

bread,chappathis and rice too.

You can use boiled(halved) poached in place of omelette.

You could bake eggs with a little mix of milk,cut into cubes and add to dhal

for a variation.This will look like pieces of paneer.So do try and post in

your suggestions and comments.

For the recipe now

INGREDIENTS

1/2 cup dhal ( Massoor dhal/ moong

dal/ tuvar dal)

2-3 green chillies

1 tsp.ginger-garlic paste

1/4 tsp.turmeric

1-2 tsp chillies flakes

1 small piece cinammon

For tempering

1-2 tblsp.oil or butter

1/2 tsp mustard seeds

1/2 tsp cummin seeds

Curry leaves

1-2 dry chillies

For the omelette

4 eggs

Finely chopped onions/ spring onions

2-3 green chillies chopped

1/2 tsp pepper

Salt to taste

Suggestion: You could add finely cut vegetables like carrot,beans,cabbage and make vegetable omelette and add to dhal.( The veggies can be slightly sauteed in oil/ butter if you like before adding to the egg)

METHOD

Cook the dhal in a pressure pan or claypot with all the ingredients except

the chilli flakes .

Make the omelettes and cut into strips.

Now temper the dhal and add the chilli flakes and omelette strips and

cook on a low flame for 2-3 minutes and remove from fire.You could

sprinkle coarse pepper if you like.