Urud Dal Chutney (உளுந்தம்பருப்பு சட்னி)

 

One of our favorite chutney. Like coconut chutney this urud dal (or dhal) chutney can also be prepared very quickly. It is rich in protein.

Total Time: 20 minutes

Serves : 3

Ingredients:

White split urud dal	1/2 cup
Shredded coconut	5 tbsp.
Onion	1/2
Dried red chili	1-2 (to taste)
Tamarind paste	1/4 tsp.
Salt	to taste

To Splatter:

Oil	1 tbsp.
Mustard seeds	1/4 tsp.
Asafetida	A pinch
Curry leaves	3-4 leaves

Procedure:

1. Dry roast urud dal. Keep stirring until it turns light brown color evenly (shouldn’t turn very dark). Remove the dal from the pan and allow it to cool.
2. In the same pan, add oil and add dry red chili and onions and fry until the onions turn translucent. Now add the shredded coconut and tamarind and remove from stove  and allow it to cool.
3. In a blender/mixie grind both ingredients form step 1 and step 2 into a coarse paste along with salt. Remove form blender into a serving bowl.
4. In a small pan heat oil and add mustards seeds. When it splutters add asafetida and curry leaves and remove form fire and pour it into the serving bowl and mix well.
5. Serve with idly or dosai.

Sending this recipe to Nivethanam,  Anu's healthy kitchen and Tickling Palates.

Quinoa Recipes: Quinoa Idly

 

The next recipe I tried with quinoa is idli. We really enjoyed it. Except for the color, it was exactly like the regular idli.

Ingredients:

Idli rice/Par boiled rice	1 1/2 cups
Quinoa	1/3/4 cups
Urud dhal	1/2 cup
Fenugreek seeds	1 tspn
Salt	2 1/2 tspn
Water	As required

 

Procedure:

1. Soak rice and quinoa for about 4 – 6 hours. In another bowl soak urud dhal and fenugreek seeds for about 4 hours.
2. Grind urud dhal into a smooth paste by adding water as required and remove from grinder/blender.
3. Then take rice and quinoa together to the grinder/blender and grind well by adding water as required.
4. Now add the grinded urud dhal and salt to the grinder and allow it to grind until everything is uniformly mixed.
5. Remove from the grinder/blender and allow it to ferment for about 8 hours.
6. Heat the steaming pan and apply oil to the idli moulds. Add the fermented dough to the moulds as required and allow it to cook for few minutes.
7. Remove the idli moulds from heat and allow it to cool. Take the idli from the moulds and serve hot with chutneys or sambhar.

 

Eggless Banana Muffin

 

I had some bananas hanging on the stand, so I was thinking of some recipe that I can use the bananas. There came my daughter and demanded a muffin. (Blink)…. I thought, a good mommy- daughter time while using the bananas. Immediately we found our aprons and started having fun while preparing the recipe. Sharing the fun and recipe with everyone. Please post your comments!

Ingredients:

Whole wheat flour	2 cups
Ripened bananas	2
Brown sugar	1 cup
Baking soda	1 tsp.
Baking powder	1 tsp.
Vanilla essence	1/4 tsp.
Milk	1 cup+2 tbsp.
Canola oil	2 tbsp.

Preparation:

1. Take a large bowl and mix whole wheat flour, baking soda, baking powder, brown sugar together.
2. Mash the bananas well without any lumps. If the bananas are well ripened then reduce the amount of sugar.
3. Mix milk, vanilla essence and canola oil together. Then add the mashed bananas to milk mixture.
4. Now add the milk mixture with flour mixture and mix well.
5. Meanwhile preheat the oven to 350 degree franheit.
6. Apply oil in the muffin pan and pour the batter into the pan and bake for 15-18 minutes or until the smell emanates.
7. Remove from the oven and allow it to cool for 10 –15 minutes. Enjoy with a cup of coffee or tea.

Sending this recipe to Daily cuppa.

Kambu Idly (Pearl-Millet Rice Cake)

Giving a twist to the regular idli (or idly) preparation I added kambu and it turned out well. Kambu is really healthy and the taste is also excellent.

Ingredients:

Par boiled rice	1 and 1/4 cup
Kambu	1 and 1/4 cup
Urud dhal	1/2 cup
Fenugreek seeds	1/4 tsp.
Ginger	1" inch
Green chilies	2

 

 

Procedure:

1. Soak urud dhal, kambu, and rice separately for about 4 hours.
2. Grind urud dhal to a fine paste and remove from the grinder/mixie.
3. Then grind rice and kambu coarsely along with ginger and green chilies.
4. Add salt and remove form the grinder.
5. Now mix the grinded rice and kambu along with urud dhal.
6. Allow it to ferment for 8 hours.
7. Heat the idli pan and pour the batter into the molds and allow it to cook for 10 to 15 minutes.
8. Serve hot with korma, sambar or chutney.

I am sending this recipe to Flavors of South India

Ragi Roti (Finger Millet Flat Bread)

This healthy roti (flat bread) is very easy to make. Serving size – 2

Ingredients:
Ragi (Finger Millet) Flour  - 2 cups
Onion – 1/4
Vegetables – 1/4 cup
Green chilies – 1 or 2
Cilantro - Few
Salt – to taste
Oil – For shallow frying
(I added capsicum & carrot, u can even add cabbage)

Procedure:
Mix all the ingredients together except oil and make it into a dough (like chapathi dough). Take out small balls and flatten them as thin roti's and put them on a hot tava. Spray oil on both sides and remove from heat when it changes color and cooked well. Serve hot with chutney or ketchup.

I am sending this recipe to "Ragi for breakfast" Hosted by Kalyani

Spinach Chapathi (Flat Bread)

Thought of doing something different with the spinach. I'm sending this recipe to Reshmi Veggie/Fruit a month event spinach.

Ingredients:
Chapathi flour 3 cups
Salt – 3/4 tsp.
Spinach – 1 bunch
Ginger – 1”
Green chilies  – 3


Procedure:
Without adding water cook spinach with ginger and green chilies. When it is warm grind it into a fine paste. Add the paste and salt to the chapathi  flour and mix it well into a smooth  dough and allow it to stand for 1 hour. Then make out even balls and flatten them to thin disc and put them on a hot tava. When its cooked on one side flip it to another side and allow it to cook. Then remove from the tava and serve hot with gravy or pickle.

Gouthumai Ravai Idly/Idli (Broken Wheat Coarse)

To add another recipe to idli i tried with gouthumai ravai..It came out well....I’m reposting it to send this for Veggie platter.

Ingredients:
Gouthumai ravai (Broken wheat ravai Coarse) - 1 1/4 cup
Idly rice - 1 1/4 cup
Urud dhal -1/2 cup                                                  
Green chillies-4
Salt - 2.5 tbsp

Procedure:
Soak urud dhal and rice for atleast 4 hours and gouthumai ravai for 1 hour.Grind the urud dhal to a smooth paste.Then grind idly rice along with green chillies to a coarse paste and while taking it out of grinder/blender add the gouthumai ravai( I used coarse,fine ravai can also be used)  and grind for another 10 minutes or until the paste is evenly coarse.
Allow the batter to ferment for 8 hours.Apply oil to the idly molds and pour the batter and steam cook for 10 minutes.Switch off the stove and allow it to cool.Then remove the idlies from the mold and serve hot with sambar or Chutney .

Barley Upma (வாற்கோதுமை உப்புமா)

Long back I bought barley as it is very high in dietary fiber from the store and was wondering what recipe I could make with this. It was sleeping in my cabinet ever since. When I saw this announcement  I thought I’ll have to make some  good yet healthy dish. I finally made barley upma that is extremely easy to prepare and tasty too! I'm  sending this recipe to Priya's easy n tasty recipes, Veggie Platter and Lite Bite.

Ingredients:
Barley – 1 cup                                                               
Water – 4 cups
Onion – 1/2
Vegetables(carrot,peas,cabbage) – 1 /2 cup
Green chilies – 2
Salt – 1 tsp.

To splatter:
Oil – 1 tbsp.
Mustard seeds – 1/4 tsp.
Urud dhal – 1/4 tsp.
Curry leaves – few

Procedure:
Heat oil in a pressure cooker, when its hot add the splatter ingredients. When mustard seeds splatter add onions. When it turns translucent add the vegetables and mix well until its half cooked. Then add 4 cups of water and salt and allow it to  boil. Then add  barley and mix well. Close the pressure cooker lid and allow it to cook for 1 whistle on high flame and 2 whistles on low flame. Open the lid when the pressure releases. Serve hot with sambar or chutney.

Semiya Pongal (Vermicelli Pongal)

Ingredients:
Semiya (Vermicelli) – 2 cups
Moong dhal – 1/2 cup
Salt – To taste

To Splutter:
Oil – 2 tbsp.
Peppercorns – 1 tbsp.
Cumin seeds – 1 tbsp.
Curry leaves – Few

Procedure:
In a kadai dry roast semiya for a while until its about to turn brown. Meanwhile pressure cook moong dhal for 3 whistles so that its mashed well. Now boil 3 cups of water and add roasted semiya and salt and allow it to cook. When the semiya is cooked add the mashed moong dhal. Heat oil in a small pan and add cumin and peppercorns, when cumin changes color add curry leaves  and remove from heat. Pour this into the pongal and mix well. Serve hot with chutney and Sāmbhar.


I’m sending this for "B for Breakfast"
 

Mango Jaggery Chutney

I usually prepare this whenever I get mangoes.

Ingredients:
Mango – 1
Jaggery -  1 /2 cup
Salt – a pinch

Procedure:
Cut mangoes into small pieces and pressure cook it without adding water. Heat a pan, add cooked mangoes, jaggery and salt, and mix well until the jaggery has melted. Mix well and remove from heat. Yummy, kids would love it. Serve with lunch, idly, dosa, etc.

I'm sending this to JFI - Re-Run - Mango 

Dhal Wheat Rava Dosai (Pancakes)

Ingredients:
Thoor dhal – 1/4 cup
Whole Wheat Flour – 1 cup
Raw rice flour – 1/4 cup
Sooji (Rava) – 1/4 cup
Green chilies – 2 (Grind to paste)
Coriander leaves – few
Cumin seeds – 1/2 tsp.
Salt – 2 tsp.

Procedure:
Pressure cook thoor dhal until it is mashed well and allow it to cool. Then add wheat flour, raw rice flour, and sooji. Add water along with the chili paste, salt, coriander leaves, cumin seeds (crushed coarsely) and mix well. The batter should be watery. Let it sit for 10 minutes. Heat the tava. When it is hot, take a spoon full of batter and pour on the tava from outside to inside in a circular motion. Sprinkle oil. When it turns golden brown on one side flip to other side and wait until it turns golden brown. Now it should be ready. Serve it hot with chutney, or sambhar.

Whole Wheat Rava Adai

Ingredients:
Whole wheat (Gothumai) ravai (Semolina) – 2 1/2 cup
Toor dhal – 3/4 cup
Red chillies – 2
Cumin Seeds– 1 tspn
Fennel Seeds– 1 tspn
Onions – 1
Ginger – 1”
Salt – to taste
Vegetables – 1 cup (Carrot,Cabbage) Optional

Procedure:

Soak toor dhal for 2 hrs and whole wheat ravai for 1 hr. Grind ginger, red chilles, cumin seeds, fennel seeds, and half of the onion. To the mixture, add the toor dhal and grind coarsely (use water appropriately). Add the whole wheat ravai at the end and just give it a turn. Pour the batter in a bowl and add salt and vegetables. Heat the tava (griddle). When it is hot pour a spoon full of batter and make adai. Allow it to turn golden brown on both sides. Serve the delicious adai hot. Onion chutney or tomato chutney makes a good combination.

Crockpot Recipes: Brown Rice and Horse gram (Kollu) Pongal

Became a great fan of kollu pongal when I had this for the first time in my sister's house, so I learnt this recipe from her. And I even bought a crock pot to prepare this recipe (that's the way my sis. made :-)). Thanks to her for the recipe.

Ingredients:
Brown rice - 1 cup
Kollu/Horse gram(coarsely crushed) - 1/2 cup
Water - 7 cups
Ginger - 1" inch
Jeera - 1 tspn
Pepper Kernels - 1 tspn
Green chillies - 3
Salt - 1 1/2 tspn

To garnish:

Ghee- 2 tbsp
Pepper crushed coarsely - 1/2 tspn
Curry leaves -few springs
Cashews - 2 tbsp

Procedure:
Wash and add rice to the crock pot, add kollu paruppu (Horse gram dhal) along with water (coarsely crushed kollu gets cooked easily with the rice). Grate the ginger, split the green chilles and add it along with the other ingredients except salt and allow it to cook for 4 hours in high. When it is cooked add salt. Heat a small pan and add ghee when it melts add the curry leaves cashews and crushed pepper. When the cashew turns golden color add it to the pongal and mix well. Turn to warm mode until ready to serve.

More Information:

• Horse Gram/Kollu
  
• Brown rice

Cabbage Masal Dosai

Ingredients


For the Masala:

Cabbage - 1 cup
Onions - 1/4
Tomatoes - 1/4
Tumeric powder-1/4 tsp
Chilli powder- 1/2 tsp
Coriander powder - 1/2 tsp
Salt - to taste
Oil - 2 tbsp
Mustard seeds - 1/4 tsp
Jeera - 1/4 tsp
Snauf - 1/4 tsp


Procedure:

Heat oil in the kadai and add the mustard seeds,when it splatters add jeera and snauf. When it turns golden brown color add onions and sauté until transparent.Then add the cabbage and sauté for few more minutes,then add tomatoes,all the powders and salt and sauté.Close the lid and cook until the cabbage is cooked but still crisp.

Heat the dosa  pan and when it is hot pour the dosa batter and make dosa. Before it is cooked apply the masala on one side and sprinkle some oil.When the dosa turns brown roll (or fold)the dosa and serve hot with chutneys or thuvaiyal.