Coconut Ginger Chutney

I do not know many chutney varieties except for the most common ones like coconut chutney or coriander chutney. This one is a new variety coconut ginger chutney. I learnt this one from my mom. It has a very special taste because of ginger. Check out this recipe.

Pumpkin Dosa/ Pusanikai Dosa

This recipe is one more to the addition of variety of dosas. Check the recipe index to see the collection of dosas.
Pusinikai dosa or Pumpkin dosa is very soft and has a lot of nutrition. I learned it from a cookery show long back and forgot about it. I make it regularly, so thought of posting it here.

Mango Poha Upma/Mango Aval

Aval Upma is generally the quickest snack we can prepare. Also as soon as kids come home, they need to have something filling but still tasty and different !! SO instead of the regular poha upma, I tried this one and  added mango instead of lemon for the sour taste.

Pesarattu/ Moong Dal Dosa

Pesarattu is one of the traditional dishes of Andhra Pradesh. It is very famous dish at the restaurants and also at wedding receptions.The combination of Pesarattu and Upma is  Yum!!!  Ahhh mouth watering when I 'm just talking about it.So here goes the recipe

Rava Pongal/ Sooji Pongal

It is one of the easy tiffin or breakfast items that can be made very soon as we don’t use rice in it. It is also a healthy option for people who want to avoid rice in their diet except for lunch. It is almost equal to the normal ven pongal but instead of rice, we use Rava. So here is the recipe.

White Pumpkin Pachadi / Poosanikai pachadi

Pumpkins in general are said to have lot of benefits. They are rich in Vitamin A which give good eye sight and also have lots of water content which is very essential for our body all the time.

Oats Kuzhi Paniyaram / Oats Ponganalu

There are lots of Oats varieties. I did not know this until we bought the wrong variety !!! 
While buying groceries this time, by mistake we bought a different variety of Oats. 

Easy Vegetable Upma

This is one of the quickest recipes when we do not have any idea what to cook for breakfast.

Mixed Lentil Vada and Idli

I have heard of Mixed Lentils Vada also called as Thavala vadai (in tamil) from my mother-in-law but never got to try it. 

SPINACH MASALA DOSA/ PALAK MASALA DOSA

I was bored of the same dosa; idly Tiffin’s daily that I really wanted a change. This is the outcome of that search. Spinach Dosa.

RAGI OATS DOSA

            Ragi and Oats are known to be the best fibre foods and a combination of these both would result in a most nutritious dish and easy to digest. It is an instant dosa and very simple to make. I have taken it as a Reference from Kranthi’s Kitchen  and made small modifications as per my taste.

Ingredients :

Ragi flour - ½ cup

Instant Oats – ½ cup

Onion – 1

Green chillies – 1

Jeera – 1tsp

Hing – a pinch

Salt

Coriander or Curry leaves

Method :

Grind the quick oats to a fine powder.

Mix powdered oats along with all the other ingredients to make dosa batter.

The batter consistency should be like dosa batter neither too thick nor too thin.

Now pour the a ladle full of batter over a non stick pan and spread it around.

After 2 mins, flip it over. As soon as the second side also gets cooked, serve it with chutney or sambar.

My Notes :

Chop the onions to a very fine size so that it helps in spreading the batter easily.

If you feel the dosa is not yet cooked, try closing the dosa with a frying pan’s lid.

Sending this to HITS – Diabetic friendly and HITS page

PORI UPMA/ PUFFED RICE UPMA

    One of my Uncles was a very good cook and this one was his best dish. It was our all time favorite  Though it was very simple, we never get such a taste in that dish. We all  cousins used to enjoy it in our childhood days. After I got married as and when I prepare this dish, I always think off him. Now he is very busy in his office, I don’t think he is getting any time to even peep into the kitchen  :D 

Ingredients :

Puffed rice – 2 cups (150 gms)

Onion – 1

Tomato – 2

A pinch of Turmeric powder

Coriander leaves

Salt as desired

Oil – 2tsp

Mustard seeds - 1 tsp

Urad dal – ½ tsp

Chana dal - ½ tsp

Peanuts – ½ tsp

Green chillies -2

Method :

Heat oil in a pan. Add mustard  seeds and allow them to crackle.

Now add chana dal, urad dal and peanuts for tempering. Once these are fried, add green chillies.

Add onions and fry them till golden brown. Add tomatoes and fry them till they are mushy. Add salt and turmeric powder.

Meanwhile wash the puffed rice in running water. Make sure it is not soaked in water for a very long time. We do this to clean the puffed rice of any smell.

Now add this puffed rice to the pan. Mix it well and switch off the stove.

Garnish with coriander and serve with tomato sauce.

Notes :

Make sure you filter out all the water from the puffed rice before adding it to the pan or else the dish might become soggy.

If you don't have tomatoes, you can even try this with onions and add lime juice for the sour flavor.

UPMA KOZHUKATTAI/ STEAMED RICE DUMPLINGS

      The most famous snack item of  Hotel Saravana Bhavan in Tamil Nadu.

I have seen my relatives buying this particular dish whenever they pass through the streets of Saravana Bhavan. So thought of putting this up with step by step pictures for easy understanding.

 It is very common tiffin item made at my mother’s place.

Hope you too enjoy making it and relish the taste.

Ingredients:

1 cup raw rice.

2 tsp chana dal

2 tsp shredded coconut

8 to 10 red chillies.

1.5 cups of water

For Seasoning

1 tsp oil

Mustard seeds

1 tsp peanuts

Few curry leaves.

Method:

Soak the rice and chana dal for 2 hours.Drain the water completely 

Grind the soaked rice, chana dal, red chillies and salt together to a coarse paste.

 Heat oil in a pan. Add mustard seeds. Once it splutters add raw peanuts.

Add 1.5 cups of water. Chop curry leaves finely at this step and add them in water so that they don’t get fried in oil. Also add grated coconut.

 As water begins to boil, add the coarse rice paste. Stir it for 5 mins until the water evaporates. At this stage we can see that the mixture leaves the pan and comes as a whole.

Now keep the pressure cooker with water ready. Start making dumpings or balls from the rice mixture.

Steam it for 12 mins.

Hot Steamed Rice dumplings or Upma Kozhukattai are ready to be served. Have it with Chutney or sambar.

My Notes:

I prefer adding curry leaves by chopping them so that they we tend to eat them without our notice. Kids would not pick it up and put it aside while having them.

Don’t wait until the rice mixture is completely cooled down as this hardens the kozhukattai.

TOMATO DOSA

Bored by eating the same dosa again and again ?If you like the taste of tomato, you will really love this dosa as it doesn't have tomato chunks like other recipes.