Fried Oats Idli With Sweet And Tangy Kadhi

FRIED OATS IDLI WITH SWEET AND TANGY KADHI

Hello, and welcome to my cooking corner again.Idli is a staple breakfast idea in India.We make various kinds of idlis starting from rice idli,moog dal idli,oats idli and other variations of it and they are enjoyed in almost all the households so much that today it is a celebrated option to go for as a proper,satisfying and hearty meal either in break fast or lunch and dinner.We generally make sambhar and chutneys to go along with idli but today I will be introducing the concept of having idlis with sweet and tangy kadhi.It is healthier,tastier and unique and it can be made quite easily without taking much of your time.So come on let’s start with it’s making—-
Ingredients:-For the fried oats idli

  1. Oats Idli-250 gms
  2. Curd-2
  3. Water-As needed to make a thick batter

For the idli tadka:-

  1. Black Mustard- 1 tsp
  2. Asafoetida-A pinch
  3. Green Chillies-4
  4. Red Chilly Powder-1 tsp
  5. Turmeric Powder-1/2 tsp
  6. Garam Masala-1 tsp
  7. Dry Mango Powder-1/2 tsp
  8. Crushed Peanut and crushed fennel seeds-1 tsp
  9. Ghee-1 tbsp

For the khatti-meethi kadhi:-

  1. Gram Flour-2 tbsp
  2. Curd-3 tbsp
  3. Salt-According to taste
  4. Turmeric Powder-1 tsp
  5. Red Chilly Powder-1 tspñý
  6. Coriander Powder-1 tsp
  7. Garam Masala-1 tsp
  8. Sugar-1 tsp
  9. Dry mango powder-1/2 tsp
  10. Ghee or vegetable oil-2 tbsp

For the tempering:-

  1. Black Mustard-1/2 tsp
  2. Asafoetida-A pinch
  3. Kasuri Methi-1 tsp
  4. Ghee-2 tbsp

STEPS
STEP 1

To make the idli,I have used an Mtr ready-made mix and taken 250 gms of it in a bowl.Now add curd and water to it to form a batter of thick consistency.Pour it into idli moulds after greasing the moulds and steam it till done.

Now for the idli tadka,take a pan and add ghee,black mustard,green chillies,red chilly powder,turmeric powder,garam masala,dry mango powder and roast it for 30 seconds.Now add in the idlis and give it a good stir.Keep aside.You can also add curry leaves and dry red chillies though it is optional.
Step 2

To make the khatti-meethi kadhi,take a bowl and add the given amounts of gram flour and curd to it.Mix in the salt,turmeric powder,red chilly powder,coriander powder,garam masala,dry mango powder,sugar to the curd and gram flour mixture.
Step 3

Take a pan and add the tempering ingredients to it.Add in the above made mixture.Boil for three minutes.Switch off the flame.

B612_20200528_144605_229Our FRIED OATS IDLI WITH SWEET AND TANGY KADHI is ready.Serve it together in breakfast or lunch or anytime that you like.

Friends do try the recipe at home.Share your comments and feedback.Have a great week ahead everyone.Till then healthy cooking,happy living!!!

Sweet and tangy rice and ragi flour pancakes

SWEET AND TANGY RICE AND RAGI FLOUR PANCAKES

Hello, and welcome to my cooking corner again.Sorry for the late post. I was travelling in this month to my son’s place in Mumbai.Today I am sharing a recipe of Sweet and tangy ragi and rice flour pancakes. It is an alternate version of salty pancakes that we regularly enjoy mostly in breakfast menu.We make pancakes in many ways and here I have made this recipe of ragi and rice flour pancakes with a sweet and tangy stuffing of potato and veggies which was quite satisfying.The dish is made quickly and I think it is a delicious,sumptuous and healthier too.So let’s start with the recipe:-
Ingredients for the sweet and tangy stuffing:-

  1. Potato-2
  2. Mixed vegetables(broccoli,carrot,peas)-150 gms
  3. Onions-2
  4. Green Chillies-2
  5. Peanuts-8
  6. Salt-According to taste
  7. Turmeric Powder-1/2 tsp
  8. Red Chilly powder-1/2 tsp
  9. Coriander Powder-1/2 tsp
  10. Garam Masala-1/2 tsp
  11. Dry mango powder-1 tsp
  12. Sugar-1 tsp
  13. Oil-2 tbsp

For the rice and ragi flour pancakes:-

  1. Ragi Flour-200 gms
  2. Rice Flour-100 gms
  3. Salt-According to taste
  4. Water-To make the batter

For the tempering:-

  1. Black Mustard-1 tsp
  2. Curry Leaves-6
  3. Asafoetida-A pinch
  4. Oil-1 tbsp

STEPS
Step 1

Wash, chop and blanch the green vegetables and potatoes. Chop the onions and green chilies. Take a bowl and add the given amounts of ragi flour and rice flour in it. Add some salt and water and make a dosa-like batter of moderate consistency.
Step 2

For the stuffing take a pan. Add the tempering ingredients. Next, add the chopped onions and green chilies. Now add the blanched veggies and spices namely, salt, turmeric powder, red chilly powder,coriander powder,garam masala, dry mango powder, peanuts and sugar and let it cook for a minute. Mix everything well. Let it cool.
Step 3

Take a dosa pan and heat it a little. Now with a ladleful of the above made pancake batter, spread it on the pan and let it cook. Add little bits of oil to avoid the sticking of the pancake in the pan. Cook it till brownish.
Step 4

Now time to serve the stuffed pancakes. For that, take a plate and pace the ragi pancake and put some of the filling made above in the middle of it. Fold it and you are good to go.

Our Sweet and tangy rice and ragi flour pancakes are done. Serve it with peanut or coconut chutney.

Friends do try the recipe at home. Share your comments and feedback. Have a great week everyone. Till then healthy cooking, happy living!!!

Mixed Vegetable And Noodle Poha

MIXED VEGETABLE AND NOODLE POHA

Hello, and welcome to my cooking corner again. Hi guys, I have again come here with another nutritious recipe of poha. As we know Poha is a popular, Indian breakfast dish liked in every Indian household. It is made in different ways in different regions. It can be made in varieties like mixed vegetable poha, Power poha, Raavan poha, lemon poha, potato, onion poha. And I too have made some varieties like vegetable poha, fish poha, chicken poha, mutton liver poha, etc. Today I am sharing a similar recipe of poha with noodles, nuts, and vegetables. I hope you guys will like it and try it sometime. So let’s start with the making—

Ingredients:-

  1. Beaten Rice-100gms
  2. Noodles(Chow-Chow)-150 gms
  3. Mixed Vegetables(Cauliflower, Potato)-50 gms each
  4. Onions-2
  5. Green Chillies-2
  6. Turmeric Powder-1/2 tsp
  7. Red Chilly Powder-1 tsp
  8. Cumin Powder-1 tsp
  9. Garam Masala-1 tsp
  10. Nuts of your choice(cashew, raisins)-6 each
  11. Peanuts-7
  12. Sugar-A pinch
  13. Sauces(tomato, green chilly and soya sauce)-According to need
  14. Salt-According to taste
  15. Vegetable Oil-2 tbsp
  16. Freshly chopped cilantro-For garnish

STEPS

Step 1

B612_20200127_085206_490Wash, chop and blanch the vegetables, cauliflower, and potato. Boil the noodles till firm and done. Chop the onions and green chilies finely.

Step 2

Heat a pan and add oil in it. Now add the chopped onions and green chilies. Fry for a minute. Now add the spices, turmeric powder, red chilly powder, cumin powder,garam masala, salt, sugar and fry again. Add in the nuts and peanuts. Wash the beaten rice and keep aside.

Step 3

B612_20200127_104303_645Now add the blanched noodles and beaten rice. Mix well. Now finally add sauces, tomato, green chilly and soya sauce. Mix again. And garnish with freshly chopped cilantro.

Our Mixed Vegetable And Noodle Poha is done. Serve with hot tea and boiled eggs at breakfast.

Friends do try the recipe at home. Share your comments and feedback. Have a great week everyone. Till then healthy cooking, happy living!!!

 

 

 

Split Bengal Gram Dhokla With Spinach And Fenugreek Leaves

SPLIT BENGAL GRAM DHOKLA WITH SPINACH AND FENUGREEK LEAVES

Hello everyone. Welcome back to my cooking corner again. Today I am going to share a recipe of Split Bengal Gram dhokla With Spinach And Fenugreek Leaves. Earlier dhoklas were a predominantly Gujrati snack idea but now with time, it has become a favorite healthy snack recipe of entire India. It is made with different ingredients. We can make dhoklas from maize flour, semolina, etc. The most common one is made from besan. I have today made it with chana dal and added healthy greens to it. I generally give preference to making healthier food and sharing the same with you. So guys if you haven’t tried this healthy recipe yet, give it a try, comment and share feedback with me. So let’s start with the recipe…

Ingredients:-For the dhokla

  1. Split Bengal Gram(Chana Dal)-250 gms
  2. Spinach-50 gms
  3. Fenugreek Leaves-25 gms
  4. Asafoetida-A pinch
  5. Ginger-1 tbsp
  6. Green Chillies-3
  7. Eno Fruit Salt-1 tsp
  8. Salt-According to taste

For the tempering;-

  1. Black Mustard or Rai-1 tsp
  2. Curry leaves-5
  3. Green Chillies-3
  4. Vegetable Oil-1 tbsp

STEPS

Step 1

B612_20191214_141437_514.jpgWash and soak the split Bengal gram or chana dal overnight. Wash and chop the spinach and fenugreek leaves. Chop roughly the ginger and green chilies.

Step 2

In a grinder add the dal, spinach, fenugreek leaves, ginger, green chilies and grind it to a fine paste.

Step 3

Now take the dal out in a bowl and add salt and asafoetida to it. Mix well. Next, add the eno fruit salt in the dal paste. Squeeze half teaspoon of lemon juice in it. Mix again.

B612_20191214_130501_152.jpg

Now steam the batter in a steamer for 25-30 minutes. After it is cooled cut into pieces.

STEP 5

Take a pan and add all the tempering ingredients in it. Now garnish the dhokla with the tempering. You can also add some grated fresh coconut to the dhoklas but it is optional.

Our Split Bengal Gram Dhokla With Spinach And Fenugreek Leaves is done. Serve it with the green chutney.

Curd And Coriander Mint Chutney

Ingredients:-

  1. Fresh Green Coriander-100 gms
  2. Mint-50 gms
  3. Onion-1
  4. Green Chillies-2
  5. Raw Peanuts-6
  6. Crushed Garlic-1 tsp
  7. Curd-2 tbsp
  8. Salt-According to taste
  9. Water-For grinding

STEPS

Step 1

Wash and roughly chop the coriander and mint leaves. In a grinder, add the coriander, mint, chopped onion, raw peanuts, green chilies, crushed garlic, salt, and water and grind everything to a fine paste. Take it out in a bowl and keep aside. Add 2 tbsp of fresh curd in the chutney.

B612_20191214_142007_394.jpg

Our Green Chutney is done. Serve it with the dhoklas.

Friends do try the recipe at home. Share your comments and feedback. Have a great weekend everyone. Till then healthy cooking, happy living!!!

 

 

 

 

Maize Flour Keema Parantha

MAIZE FLOUR KEEMA PARANTHA

Hello, and welcome to my cooking corner again. In India, from time immemorial, there has been a tradition of eating thick rotis apart from our regular chapatis made from wheat flour. In the region of Gujarat, we see that people eat rotis made from flours like bajra called as ‘Bhakri’ while in Punjab people eat maize flour rotis called ‘Makke di roti’ which is best teamed with Sarson ka Saag. In Bihar, people eat rice flour rotis. So it has been a continuous tradition to thrive on hand made rotis all over India as they are tastier and healthier too. I too personally like to eat one of these rotis once in a day. And so today I am going to share a recipe of maize flour paranthas mixed with a spicy keema batter which is really a great breakfast or brunch idea you can try anytime. It is handy to make too and super fun to taste. So let’s start with the making—

Ingredients:-For the maize flour paranthas-

  1. Maize Flour-400 gms
  2. Onions-2
  3. Green Chillies-2
  4. Salt-According to taste
  5. Water-According to use

For the keema batter

  1. Chicken Keema-250 gms
  2. Onion-11/2
  3. Green Chillies-2
  4. Ginger-Garlic Paste-1 tsp
  5. Tomato Puree-1 tbsp
  6. Turmeric Powder-1/2 tsp
  7. Red Chilly Powder-1/2 tsp
  8. Chicken Masala-1 tsp
  9. Garam Masala-1 tsp
  10. Dried Mint-1 tsp
  11. Red Chilly Flakes-1/2 tsp
  12. Olive Oil- For shallow frying
  13. Salt-According to taste

STEPS

Step 1

20190523_155028.jpgTo make the dough, take a bowl, add the flour, chopped onions, green chilies, salt and keep aside.

Step 2

To make the keema batter, take a pan and add the olive oil. Now add the chopped onions,green chillies and saute for half a minute. Next,add the ginger-garlic paste. Fry it. Now add in the tomato puree and the spices, turmeric powder, red chilly powder, chicken masala,garam masala, dried mint, chilly flakes, salt and saute it for five minutes.

Step 3

Now add the chicken keema. Fry it for four minutes and add little water to cook it. When the keema is cooked saute it again on high flame till done. Let it cool.

Step 4

Now mix in the keema batter in the maize flour with water to get a pliable dough. Now take small portions of the dough and using a rolling pin make mini paranthas from it.

Step 5

20190523_155036.jpgShallow fry the paranthas till crisp and crunchy.

Our Maize Flour Keema Paranthas are done. Serve it with fresh homemade curd.

 Do try the recipe at home. Share your comments and feedback. Have a great week everyone. Till then healthy cooking, happy living!!!

 

 

 

 

 

 

 

 

Rice Flour Parantha With Mango And Jaggery Pickle

RICE  FLOUR PARANTHA WITH MANGO AND JAGGERY PICKLE

Hello, and welcome back to my cooking corner again. Today I am going to share a very simple, authentic yet interesting recipe of Rice Flour Paranthas which has a very yummy potato and veggie filling and which can be served in breakfast or as an evening snack. It is easy to prepare and does not need many ingredients neither does it tire us with an elaborate process. It is very likable and a fun recipe and does go easy on health too. It can be served with any dip or chutney though here I have teamed it up with sweet mango and jaggery pickle. So let’s start with it’s making—

Ingredients:-For the rice parantha dough:-

  1. Raw Rice Flour-2 cups
  2. Salt-According to taste
  3. Lukewarm Water-As required

For the potato filling:-

  1. Potatoes-2
  2. Mixed Veggies-1/2 cup
  3. Onion-1
  4. Green Chillies-2
  5. Kasuri Methi-A pinch
  6. Red Chilly Flakes-1/2 tsp
  7. Garam Masala-1/2 tsp
  8. Chat Masala-A pinch
  9. Chopped Coriander-1/4 cup
  10. Vegetable Oil-1 tbsp
  11. Salt-According to taste

STEPS

Step 1

To make the rice parantha dough, take a saucepan and add in 1 cup of water. Heat it till lukewarm. Now, slowly add the rice flour stirring it continuously. Add salt too. When it cools a bit after forming a dough-like consistency make equal sized balls, a total of four to make two paranthas. Finely chop the onions, green chilies, and the assorted veggies, french beans, carrots, capsicum. Now blanch the veggies and add some green pea also in it. Boil the potatoes. Grate it. Keep aside.

Step 2

20190520_000333_20190520195219569.jpgNow we will make the potato filling. For that,take a pan,add 2 tbsp of oil. Add chopped onions, green chilies and fry for half a minute. Now add salt, red chilly flakes,kasuri methi,garam masala, chat masala, chopped coriander and add the grated boiled potatoes along with the blanched veggies. Now mix everything well. Check for salt and seasonings and let it cool. Next, make the patties out of this batter.

Step 3

Now on a rolling board place a plastic sheet and make four equal sized chapatis out of the dough. Put one of them on the plastic sheet and place one potato patty on its top. Now place the other chapati on top of this patty and seal it using your fingers. Roll the chapati with the rolling pin to make a small sized parantha. Make the other parantha in the same way.

Step 4

Now heat a griddle and shallow fry the paranthas with oil till crisp and crunchy.

Our Rice Flour Parantha With Mango And Jaggery Pickle is done. Serve it as breakfast or as an evening snack with your choicest dip or chutney.

Friends do try the recipe at home. Share your comments and feedback. Have a wonderful week everyone. Till then healthy cooking, happy living!!!

Chanadal Idli With Aloo Bhaji

CHANADAL IDLI WITH ALOO BHAJI

Hello and welcome to my cooking corner again. Today I am going to share a different version of one of the healthiest breakfasts of India, rice idli. It is Chana dal idli. It is really very handy and super fun to make. I have teamed it up with a potato curry which too is a very easy preparation. It can ideally be had as a very interesting breakfast and I hope you will like it too and try making it sometime. So let’s start with the making—

Ingredients:-For the chanadal idlis:-

  1. Chana Dal-1 cup
  2. Boiled Rice-2 cups
  3. Green Chillies-2
  4. Curd-1 big spoon
  5. Eno-1 tsp
  6. Salt-According to taste
  7. Cilantro-Finely chopped

For the aloo bhaji:-

  1. Potato-4
  2. Coriander Powder-1 tsp
  3. Red Chilly Powder-1 tsp
  4. Tomato Puree-2 tbsp
  5. Garam Masala-1 tsp
  6. Turmeric Powder-1 tsp
  7. Coconut Milk- 2 tbsp(optional)
  8. Salt-According to taste
  9. Fresh Lemon Juice-1 tsp

For the tempering:-

  1. Black Mustard-1 tsp
  2. Dry Red Chilly-1
  3. Bay Leaf-1
  4. Asafoetida-A pinch
  5. Vegetable Oil-2 tbsp

STEPS

Step 1

To make the idlis, soak the rice and dal separately for 4 hours at least and grind them slightly coarsely. Mix in the curd, salt, green chilies, cilantro and ferment it for a few hours. When you are ready to prepare the idlis, then only add the eno salt.

Step 2

Steam the idlis till done in a steamer.

Step 3

IMG_5567 (1).jpgTo make the aloo bhaji, boil the potatoes. Chop them. Now take a pan and add the tempering ingredients in it. Next add the turmeric powder, coriander powder, red chilly powder, tomato puree, salt and fry for half a minute. Next, add in the cut potatoes. Saute it for a minute and then add water for the gravy. You can add some coconut milk also but it is optional. Let it simmer for a while. Garnish with some fresh lemon juice.

Our Chanadal idli with aloo bhaji is done. Serve the dish in breakfast. You can also team it with curd and mint chutney.

Do try this recipe. Share your comments and feedback. Have a great week everyone. Till then healthy cooking, happy living!!!