CARROT DOSA


Carrot a root vegetable is a very healthy food and a good source of beta carotene with numerous nutrients and antioxidants.

Known to be beneficial for eye health,it also helps in lowering cholesterol levels.The beta carotene contained in it contributes to the

lovely bright orange colour.Carrot juice is one good healthy breakfast drink which takes care of overall health and skin health too.

Cosmetic industry use carrots widely in their produce.

Now coming to today’s recipe …It’s a breakfast recipe with the inclusion of carrot purée in dosa batter.

If you have dosa batter ready,it is just an addition of the purée. I will be giving the recipe for  instant dosa with the addition of wheat

flour also as an ingredient.

I made a variation of egg dosa, and to top it all the chutney served was celery-alma chutney which is more nutritious.

Note:You could add spring onions or leeks cut fine instead of onions.

So,here’s to the healthy colourful recipe.

INGREDIENTS

1 cup urad dhal flour

1 cup rice flour

2 cups wheat flour

1/2 cup curd

Salt to taste

1 cup finely chopped onions/spring onions/

leeks

2-3 finely chopped green chillies

4 carrots puréed

1/2 tsp cummin seed powder

METHOD

•Mix all the ingredients with enough water to the consistency of iddli/dosa batter or pancake batter.

Make dosas,pour 1 tsp oil or ghee all around,and cook on both sides .

Serve with chutney .

CELERY-AMLA CHUTNEY

1 cup celery stalks

2-3 amla/ gooseberry ( deseeded)

2 tbsp iddli podi

Salt to taste

1 tsp sesame oil

METHOD

Sauté the celery stalks till raw smell is gone.

•Grind fine with the rest of the ingredients and

serve.

SAGO-TOMATO KHICHIDI


Today breakfast had to be the potato sago/

sabudana/ javarisi khichadi.Even the potatoes

were put to boil.In the spur of the moment I got

the idea to make with tomato.

Served with raita,it was a good breakfast .

https://calinskitchen.com/2020/10/27/sagopotatopeanut-khichidi/

👆🏻The link to the basic sago+ potato khichidi.

Now to today’s recipe.

INGREDIENTS

250 gm sago/ sabudana ( soaked overnight)

3 medium sized tomatoes puréed

2-3 boiled potatoes

1-2 green chillies chopped

1 small piece ginger chopped

A handful of roasted peanuts or cashewnuts

1/2 tsp chilli powder

1/2 tsp cummin powder

A pinch of asafoetida

Few curry leaves

Coriander leaves for garnishing

3 tbsp oil/ ghee

Salt to taste

1/2 tsp sugar or jaggery (I always add sugar to

balance the acid in tomato purée)

1/2 tsp mustard seeds

1-2 dry chillies

METHOD

•Heat oil,and add mustard seeds,curry leaves,

dry chillies .

Next add the ginger,green chilies and the

tomato purée,sugar,salt and the spices,and

sauté for 5 minutes.

•Add the soaked sago and cook covered on a

low flame.

• Once the sago pearls are cooked,add the

lightly mashed boiled potatoes,and roasted

nuts.Remove from fire.

• Garnish with coriander leaves and serve with

raita.

You could try the same recipe with lime .

Omitting the tomato purée and chilli

powder.

GREEN GRAM SPROUTS -GREEN PEAS IDDLI


Iddli is one good breakfast containing proteins

and nutrients .Doused with sambhar and

chutney it’s the favourite and oil free breakfast

of South India .

Recent culinary experts have tried their hands

in creating different types and shapes of iddlis

( I too have posted few varieties of iddli).

which is to be appreciated.

Today’s recipe is another recipe I found healthy

and tasty .

The recipe is too simple !

Here’s to the nutritious breakfast recipe!

INGREDIENTS

2 cups iddli batter*

Half cup fresh green peas

Half cup green gram sprouts

1 tsp pepper

1-2 green chillies

1 tsp cummin seeds

METHOD

•Excluding the iddli batter ,grind the rest of the

ingredients to a very coarse paste .

•Mix the ground paste into the batter.

•Mix well,pour into iddli moulds and steam till

done .

Serve with your favourite chutney !

I served with ridgegourd and ivy gourd

chutney ( recipe to follow)

Tip : When you grind the iddli batter,add

coconut water in place of water for grinding.

Use ice water for grinding.

IDDLI / DOSA BATTER*

•1 cup urad dal ( washed and soaked with 1

tsp fenugreek seeds for minimum 2 hours)

•4 cups iddli rice ( parboiled rice)

•A handful of raw rice or basmati rice

•A handful of rice flakes or poha ( soak 10

minutes before starting to grind )

Adding poha is optional

Method

•Wash and soak in separate bowls.

•After 2 hours grind the urad dal first fine .

•Remove the ground urad dal into a

container .

•Next grind both the rice ( do not add much

water).till it looks like fine semolina.

•Remove and mix with the ground urad dal.

Add 2 tsp salt .

•Cover and allow to ferment .

•Pour batter to fill only half of the container,

as the batter will froth and rise and may

spill over after fermentation.

RAGI -RICE FLOUR PITTU/PUTTU( 2 variations)


Ragi/ finger millet /nachni,kurakkan is a gluten

free whole grain,which aids in weight loss and

good for diabetic patients.

If I had to make pittu, it was rice flour ( red/

white) or wheat /all purpose flour ( roasted).

Recently only,I knew you could make ragi pittu

tasty like other pittu.

The trick is that you have to mix rice flour with

the ragi flour to get a good taste,not failing lots

of coconut too.I love to have with coconut

milk,banana,and sugar,but my family likes it

with channa ( chickpea curry ).

Today I tried two versions of ragi pittu .One

with coconut ,and the other with a little

vegetables .

The feedback stars were more for the vegetable

pittu 😋.

I want to also state that Kerala cuisine,has the

unique meat pittu,especially made with beef.

( will post soon)

So here’s to both the versions

INGREDIENTS

1 cup ragi flour

1/2 cup rice flour ( red or white)

Salt

2 cups grated coconut

Water

METHOD

Mix the ragi,rice flour,salt and 1/2 cup coconut.

Sprinkle water little by little and mix with the

tip of your fingers .

The mixture should be crumbly ,and if you

hold a portion with your fingers it should hold

lightly .

If you have the stainless steel cylindrical pittu

steamer, or the bamboo pittu maker you will

get a neat roll .

You could also tie up in a muslin cloth,and

steam for 15- 20 minutes.

Use the remaining coconut to create portions.

Starting with coconut,and ending with coconut

Now to the vegetable pittu

1 carrot ,a small leek or spring onions ,2-3

beans chopped fine,1/2 tsp ginger- garlic

chopped ,1 green chilli chopped,1 tsp chilli

powder or chilli flakes,1/4 tsp garam masala

powder ,salt to taste,1 tsp oil / ghee

Method

Mix all these together ,and layer vegetables and

pittu mix ,and steam till done .

SAGO,POTATO,PEANUT KHICHIDI


Sago,sabudana,javarisi,or tapioca pearls is a

lovely breakfast to make and serve too.

I have posted sago khichidi before, and this is

an addition to the breakfast list.

Wholesome and healthy breakfast!

Please do not use the small sago.Use only the

medium sized sago for khichidi .Small sago is

best for payasam or kheer .

To make khichidi you have to pre-soak for

minimum 5-6 hours, or overnight.Always

remember to wash and then soak,as the sago

will swell and absorb the water,and no water

will be required in the cooking.

To the recipe now ( 1 cup =100-150gm)

INGREDIENTS

1 cup sago ( washed and soaked overnight)

A handful of roasted peanuts

Few roasted peanuts+1 tsp chilli flakes +1/2 tsp

cummin seeds ( coarsely powdered)

2-3 boiled,peeled potatoes

1/4 tsp turmeric

3-4 tbsp ghee+oil

Salt to taste

For tempering

1/2 tsp mustard seeds

I tsp ginger chopped

2 green chillies

Curry leaves

METHOD

Heat oil,and add the ingredients for tempering

Add turmeric and salt.

Now add the soaked sago,and cook on a low

flame covered for 5-7 minutes.

Now add the potatoes and the peanuts + peanut

mixture .

Mix well ,cover and simmer cook for another

2-3 minutes .

MORINGA DOSA WITH LEFTOVER CURD RICE


This is the first time I have tried with leftover

curd rice.It was soft and the blend of Moringa,

gave out an appetising flavour.

If you have left over dosa batter,you could mix

2-3 batter with 1 cup left over curd rice .

What I did today -I mixed urad flour,rice flour

and poha with curd rice,and freshly plucked

moringa leaves…..to a healthy breakfast .

To the recipe now

INGREDIENTS

1 cup leftover curd rice

1/2 cup urad dal flour

1 cup rice flour

A handful of poha ( aval ,rice flakes )

A handful of moringa leaves

1 onion chopped fine

1 tbsp chilli flakes

1 tsp cumin seeds

A pinch of baking soda

Salt to taste

METHOD

•Mix all the ingredients together,and set aside

for 20 minutes.

•Pour a ladle,do not spread much .It should

look an uthapam ( thick ).

•Pour oil/ ghee around and cook on both sides .

Serve with any chutneys of your choice .

TAMARIND,GINGER CAPSICUM CHUTNEY


When you see the South Indian breakfast

platter,you will see many colourful chutneys

served in a row .This is one recipe like that ,but

my innovated recipe.I love the red capsicum

and when I get it ,I use it for chutneys like this

too .Considering many health benefits in this

vegetable it’s best to use your culinary skills to

entice your family to consume this often.

So here’s to a chutney recipe with red capsicum

ginger and tamarind.

INGREDIENTS

1 big red capsicum cut ( seeds removed)

3 tbsp chopped ginger

Gooseberry sized tamarind soaked in hot water

3-4 dates or raisins

1 tsp chilli powder

1 tbsp jaggery powder

1/4 tsp mustard seeds

1 tbsp sesame oil

Pinch of asafoetida

Curry leaves

Salt to taste

METHOD

Heat oil add ginger and sauté till brown.

Remove from pan and set aside

Now grind all the ingredients together (except

the mustard seeds,curry leaves,asafoetida

and jaggery ) with the tamarind .

Now add the mustard and curry leaves into the

same pan you fried the ginger.

Add the paste and asafoetida and cook for few

minutes .You can add water depending on the

required consistency .

2 TYPES OF CHUTNEYS WITH 2 ROOT VEGETABLES


Today’s recipe is tomato chutney for iddli/ dosa

with variations !

Both are healthy vegetables to be included .

All love carrot,but not radish ( because of the

pungent smell ) . So when you cut radish , put

into buttermilk / lime water for few minutes

and then sauté.

To the recipes now


1.TOMATO -CARROT CHUTNEY

Ingredients

3-4 tomatoes

1 carrot peeled

2 onions

3 cloves garlic

A tiny piece ginger

1-2 tsp chilli powder

1/2 tsp turmeric powder

1 tsp cummin seed powder

Salt to taste

A tsp sugar / jaggery

For tempering

2 tbsp oil

1/2 tsp mustard seeds

1/2 tsp fenugreek seeds

Few curry leaves

A pinch of asafoetida

Method

•Cut 1 onion fine , and grind the other 1 coarse.

•Purée the tomato and carrot together coarsely.

•Now heat the oil,and add the ingredients for

tempering with the chopped onion.

•Once the onion turns brown, add the coarse

onion with salt,and sauté for few seconds.

•Next add the rest of the ingredients and cook

till thick without adding water.

•Add required water depending on the

consistency you need and cook for 2-3 minutes

•Serve !


2.TOMATO -RADISH CHUTNEY

Ingredients

34 tomatoes

1 small radish,peeled and soaked in buttermilk

3-4 cloves garlic

1/4 tsp turmeric powder

7-8 dry chillies

1 tbsp coriander seeds

1 tsp cummin seeds

2 tbsp Tuvar dal / channa dal

Curry leaves

A little tamarind / kokum peels ( not kokum )

Salt to taste

A tsp of jaggery

2 tbsp oil

METHOD

•Dry roast the bold listed ,and set aside.

•Heat oil, and add the radish,tomatoes,turmeric

and salt and sauté till tomatoes are soft .

•Add tamarind or kokum peels .

•Remove from fire .

•Next grind the dry roasted ingredients coarse.

•Add the cooked vegetable mixture and the rest

of the ingredients,and grind to a paste .

•You can serve like this itself , but those who

love to temper can opt for it .

PALAK CURD VADA


Vada in curd ‘known to be ‘Thayir Vada’ in

South Indian cuisine, is like comfort food

during hot summer days.

As urad dal is protein rich and curd is a

probiotic ,calcium rich healthy food ,having

this combination for breakfast contributes to

healthy living.

This combination of food is also considered to

be an alkalising agent.

I make this dish for breakfast at least once a

week,and today I thought to make it ‘green‘ by

adding spinach leaves .The addition of spinach

made the vadas super soft and tasty .

Let me share this recipe with you !

INGREDIENTS

200 gm urad dal

A small piece ginger

2-3 green chillies

1/2 tsp cummin seed powder

A pinch of asafoetida

A handful or more spinach leaves

1 tsp all purpose flour

A pinch of baking soda

Salt to taste.

Oil for frying

For the curd mix

Enough curd to immerse the vadas

A little sugar

Salt to taste

Beat curd lightly with sugar and salt.

METHOD

Soak the urad dal for minimum 30 minutes -1

hour.

Grind the urad dal first to a coarse paste, and

then add all the ingredients and grind to a fine

paste.

Heat oil and fry the vadas on medium flame ,

till golden brown.

Dip the fried vadas in water ,squeeze out the

water lightly ,and add to prepared curd.

Garnish with a sprinkle of paprika,or Kashmiri

chilli powder,and coriander leaves.

MYSORE MASALA DOSA


I tasted this for the first time in Coimbatore.It

tasted good and very much different from the

regular masala dosai with the yellow potato

filling .

This masala had the colour from the beetroot

included .The addition of vegetables is different

and the application of iddli podi with the

masala gives you an awesome taste. I have

added beaten egg for my version .

Non vegans will love with the egg.Vegans

please opt out the egg.

To the recipe now ( I will be giving the recipe

for the filling only )

INGREDIENTS

1-2 potatoes peeled and cut

1 drumstick cut

1 carrot chopped

1 small beetroot peeled and cut

1 big onion chopped

1 tomato

2-3 green chillies

1 tsp ginger- garlic paste

1 tsp chilli powder

1/4 tsp garam masala powder

1/2 tsp saunf

Coriander leaves for garnishing

1 tblsp ghee

Salt to taste.

1 tsp gram flour mixed in a little water.

METHOD

Heat the ghee in a pressure pan .Add saunf and

onions with salt and sauté till translucent.

Add the tomato and the rest of the ingredients

except gram flour and coriander leaves.

Mix well and cook for 5 minutes in its juices.

Add just 1/2 cup water and pressure cook for 2

whistles, till potato is cooked.

Allow steam to release on its own .

Add the gram flour and cook further till it

well corporates and thick .Garnish with

coriander leaves.

Prepare Dosa crisp ,add beaten egg and remove

from fire.

Smear a little ghee and iddli podi , add 2 tblsp

of the vegetable mixture .

Turn one side of the dosa to cover.

Serve with coconut chutney !

For the dosa batter ( same as iddli with a little addition of water) . Here’s the link to it

https://calinskitchen.com/2014/10/10/iddlis-south-indian-food/

For iddli podi link

https://calinskitchen.com/2017/04/12/iddli-podi-3-types/

KARPOORAVALLI +IDDLI PODI CHUTNEY


Karpooravalli,Omavalli,Ajwain leaf is loaded

with many health benefits.

One of the prime benefits is that,it aids to clear

congestion in the lungs . You can make rasam,

Bajji,chutney,combine with juices , or extract

the juice and treat cold and cough with honey.

You should compulsorily have this plant in

your garden,or try growing it henceforth.

Today,I combined this leaf with iddli podi ( gun

powder as some call it).The reason for this

combination was to overpower the fragrant

taste of the leaf .It worked amazing !

Can be served with iddli,dosai…,,,.

To the recipe now

INGREDIENTS

3-4 karpooravalli leaves

A tiny piece ginger

2 cloves garlic

1/4 tsp.kalonji or black cummin seeds

1/4 coconut

3-4 tblsp iddli podi

1-2 tblsp roasted gram dal ( optional)

Salt to taste

METHOD

Blend all these ingredients together to the

consistency of chutney.

If you choose to temper you can,but I prefer the

raw leaf ( not hindered of its benefits).

Do try this chutney, and send in your

suggestions!

POHA-SEMOLINA IDDLI


Healthy , low calorie,healthy iddli . Fermenting

time is just 20- 30 minutes.No need to use fruit

salt.

I tried using a pinch of baking powder in a

tsp of vinegar ,after soaking to create the

fizz ,and it worked.

Grind the poha (rice flakes /Aval in Tamil)

coarsely, without adding it whole.

Now to the recipe

INGREDIENTS

1 cup coarsely ground poha ( rice flakes/AVAL)

1/2 cup semolina ( rawa)

1 cup curd

1/2 tsp salt

1 tsp.pepper corns coarsely ground

1/2 tsp cummin seeds

Few coriander leaves chopped

A small piece ginger chopped

1 green chilli chopped

METHOD

Mix all the ingredients together ,cover and set

aside for 20-30 minutes.

After 30 minutes , add a little water to get the

consistency of iddli batter.

Pour into iddli moulds and steam for 10

minutes.

Serve hot with chutneys of your choice.

The same can be mixed and kept overnight for

the next morning breakfast.

So , do try and post in your comments and

suggestions!

SOUTH INDIAN VADA CURRY


‘Awesome’ no more words to express the taste of this dish!

Super combination with iddli and dosa .

This is made with channa dal ( kadala paruppu) ground paste, fried / steamed and added

to the curry .

I made this by making one big flattened vada ( less oil, less time),and added to the curry .

It’s your choice to fry, or steam .

So ..let’s get to the recipe now

INGREDIENTS

1 cup channa dal soaked for 2 hours.

1 big onion chopped

2 tomatoes

2 green chillies chopped

1 tsp. ginger-garlic paste

3-4 dry chillies

1 tsp. Saunf ( perumjeeragam)

Curry leaves

1 tblsp chilli powder

1 tsp coriander powder

1/2 tsp turmeric

1/2 tsp garam masala powder

3 tblsp grated coconut / 1/4 coconut chips

3-4 cashewnuts

Mint leaves

1 inch piece cinnamon + 1/2 tsp saunf ( tempering)

Oil

METHOD

First grind the lentil, dry chilies, and saunf, little salt to a coarse paste .

Heat a tblsp of oil and flatten the paste into one big dosa.( see photo above).Once

browned turn over . Cook till brown on both sides and set aside.

Heat 2 tblsp.oil ,add a little saunf ,cinnamon, curry leaves and onions and sauté till

translucent.

Add ginger garlic paste,green chilli, tomatoes , salt .

Cook till tomatoes are soft . Add the masala powders and stir ,till everything well

corporates.

Add about 3-4 cups water ( the dal will absorb water so you have to add more)

Once it comes to a boil , crumble the dal dosa into pieces, and add to the curry.

Grind coconut and cashewnuts to a paste , and add to the boiling curry. Add the mint

leaves and simmer for 5-7 minutes.

Cover for few minutes , and serve hot.

My suggestions : Minced meat can be added to the dal and made the same way .

Send in your suggestions and comments!

CAULIFLOWER,CARROT,POTATO MASALA


This is another version of potato masala which could be served with poori,chappathi,and

masala dosai.Poori and potato masala is a delight in the South Indian platter.This is served at

breakfast,dinner ,and also at tea.The puffed up steaming poori and this masala aroma ,surely

kindles up your taste buds.This is a one pot dish,easy and quick. (Pressure cooker is best)

For the recipe now..

INGREDIENTS

3-4 potatoes peeled and cubed (drop in water to avoid browning)

1 cup cauliflower florets

1 big carrot cut into cubes

2 onions chopped

2-3 green chillies chopped

1 inch piece ginger chopped

1/2 tsp.mustard

2 red chillies

1 small piece cinnamon

1 tomato

2-3 cloves

Curry leaves

1/4 tsp asafoetida (optional)

2 tblsp ghee / oil

1/2 tsp turmeric

1 tsp peppercorns

Curry leaves/mint leaves

1 tblsp.gram dal flour/or wheat flour(atta) mixed in quarter cup of water.

Salt to taste.

METHOD

Heat oil in a pressure pan.Add mustard,curry leaves,asafoetida ,cinnamon,cloves,and onions.

When the onions are translucent add the ginger and green chillies with turmeric,and tomato.

Sauté for 2 minutes.Next add the vegetables and the peppercorns and cook for another 5

minutes .Add 1 cup water.Cover and cook for 2-3 whistles.

Allow steam to escape on its own.

Mix in the gram flour mixture,and cook on a slow flame till thick (not very thick).Serve hot.

If you want a rich taste ,add a tsp.or more of ghee on top while serving.

IDDLI PODI (3 TYPES)


Delight of South Indian people.When iddli is served with sambhar,and varieties of

chutney ,most people always want this on their plates.It is served with sesame

oil/gingelly oil/olive oil made into a paste and served.Some have the art of making a well

in the centre of the powder ,and pouring oil in the centre  dipping the iddli pieces

and enjoying.There are health benefits too in these powders.Even iddli pieces with these

podi are sold now in the markets,but i think it’s a joy when you know the art of making

it at home.I will be giving you 3 types of podi.So let’s get into the recipes

BENGAL GRAM PODI

INGREDIENTS

1 cup red dry chillies (stalks removed)

1 cup bengal gram dal

1-2 tblsp.rock salt

1/4 tsp.asafoetida

white till seeds 2-3 tblsp (optional)

METHOD

Dry roast the chillies and the gram dal separately.Slightly roast the rock salt,and the till

seeds separately.Powder the chillies first,when it is done coarse,add the roasted dal,and

powder as per your requirement(some like it coarse,some like it fine)Powder the salt and

add .Check for taste and add salt.Add the till seeds.Allow to cool ,and store and use.This

can be stored for more than a month.

CURRY LEAVES PODI/KARIVEPILAI PODI

1 cup curry leaves

1/4 cup ulundu (urad dal)

1/4 cup green gram

1/4 cup tuvar dal

1/4 cup bengal gram dal ( kadala parippu)

1 cup dry red chillies

1/8 cup whole coriander

1 tsp.peppercorns

2 tsp.cummin seeds

8-9 pips garlic (peel on)

1/2 tsp.asafoetida.

rock salt powdered and added to taste after powdering

METHOD

Dry roast the red chillies separately.Set aside .Now dry roast the rest of the ingredients

,except salt.till you see the ulundu turning brown (not burnt).Powder and store in clean

dry jars.This too has shelf life of more than a month.

Kollu podi (for fat loss)

1 cup dry chillies

1/4 cup kollu or horsegram

1/4 cup urad dal/ulundu

1/4 moong dal or green gram

1 tsp.fenugreek seeds

few curry leaves

Garlic 8-10 pips.

1 tsp peppercorns.

rock salt powder.

1/4 tsp.asafoetida

1-2 pieces kokum/goraka fried slightly in oil (optional)

Method 

Same as the previous one.

(photo shows tiny dosai with podi)

FullSizeRender (2)

 

 

 

 

MORINGA/DRUMSTICK KOLUKATTAI


This is a dumpling served at breakfast or as a snack .These type of kolukattai or dumplings

famous in the South Asian cuisine,can be made savoury and sweet too.Most kids love the

sweet dumplings.This recipe i’m going to share is, a  very healthy one.I would like to share

a few  notes on this miracle leaf.

Moringa or the Murungai keerai(tamil) is rich in antioxidants,Omega 3 fatty acids,and  has

high  alkalizing and purifying benefits.Moringa helps maintain skin,hair,eyes ,and overall

health.Moringa has 3 times iron of spinach .Including this in your diet will positively bring

changes you could clearly feel and see.You can include in soups,curries,chappathis , or a

side dish for rice.Will be posting more on this later.

For the recipe now

INGREDIENTS

1 cup rice flour

1.5 cup water

1/2 cup moringa leaves

2 dry chillies

1/2 tsp.mustard seeds

1/4 tsp.cummin seeds

21 tblsp.bengal gram dal.

a pinch of asafoetida

1/2 cup coconut

2 green chillies chopped

2 tblsp oil

salt to taste

METHOD

Heat oil in a pan.Add mustard seeds,cummin seeds,dry chillies,asafoetida,gram dal ,and

half of the leaves ,salt and water .Allow the water to boil.Then slowly add the rice flour and

cook for 2 minutes.Add coconut ,and the rest of the leaves and mix well.

Make dumpling by slightly pressing a little dough in your palm with your fingers.(like

.clasping).Steam for 10 minutes or till done.Serve with hot tomato chutney or sauce.

Nourishing and good for snack boxes ,breakfast,and a quick gulp down meal for those who

are too busy to sit for breakfast.