Green Idli

#healthy #different #food #breakfast #snacks #quick-bites #finger-food #all-time-fav

  Ingredients: 1 cup split green lentils (hari dal), 1/2 cup rice (non- basmati and unpolished preferred), less than 1/2 cup yellow split lentils (mogar) and split chick peas (chana) each, 1 tbsp curd, approx 2 tsp ginger paste, 1 green chilli, 2 tsp soda, 1 tbsp fresh coriander herbs, 1 tsp cumin seeds, 1 tsp turmeric powder, salt to taste and a tsp of sugar

Preparation Time: 10 min (for batter), 12 hours (for fermentation), 20 min (cooking time)

Recipe:

 

  1. Take all the pulses and rice in a vessel. Wash them properly and allow soaking for 2-3 hours in sufficient water (almost twice the quantity of cereals)

2. When well soaked, drain off excess of water and grind the grains to semi-fine paste. To this, add the curd, mix well and keep it in a vessel with cover inside a warm place like microwave (with an inch bigger vessel to allow it to ferment).

3. After 10-12 hours the batter rises up and is well fermented to be used. 

4. Now, grind the ginger, chilli, coriander and cumin seeds to paste and add this to the batter. Add salt to taste, sugar and turmeric powder. Now mix the batter well. It will be thick. Add half a cup water in tranches while continuously stirring.

5. Heat the Idli- maker (you may also use dosa maker) and grease the plates lightly. Add a spoonful of the batter to each of the molds and cover the maker once done. Turn the gas high and after 5- 7 min, check. The idli should be ready.

6. Carefully take off the idli from the molds (after it cools down). Use a flat spoon used for serving rice. It is easier to take off the idlis.

7. Serve it hot with your favorite dips - chutneys!

Beetroot Childa

#beetroot #childa #breakfast #snacks #rava #chilla #healthysnacks

 

Ingredients: 2 cups grated beetroot, 1 tsp finely chopped green chilli, 1 tsp cumin seeds, 2 cups curd, 1 tbsp rava/ semolina, 1/2 tbsp finely chopped coriander, 1-2 cloves of garlic (paste), salt to taste, 1 tbsp oil.

Preparation time: 30 min (serves 4)

Recipe:

1. Take a mixing bowl, add curd to it and beat it properly to smoothen it. To this, add the grated beetroot to this. Mix well.

2. To the above mixture, add the green chilli, coriander, garlic, cumin seeds and salt. To this add rava. Mix well, remove lumps if any and keep aside.

3. Check the consistency of the batter (it should be thick enough to spread on the pan colloquial to idli batter). If it is very thick add water in tranches. If it is liquid, add rava to this along with more beet root and salt to taste.

4. Allow it to soak rava and become more consistent and uniform (for 10-15 min). In the meantime, heat a non-stick pan (flat griddle) for 5 min on low gas.  If the griddle is sufficiently heated, the batter will not stick to it and the uttapam will be cooked better.

5. Now, sprinkle a few drop s of oil and add batter to it with a tbsp. In breakfast or as snacks, small sizes look good. So, you can have 3 scoops at a time rounded with a thickness of about 5 mm and diameter of about 7cm (as shown in moong chilla).  

6. Turn the gas to medium flame. After 3 min, turn over the uttapams using a spatula. Repeat the process until it is cooked (check by pressing the top using the spatula. If it is cooked the batter won't come out from the sides). Cook until golden brown.

7. Serve hot with curd or your favorite dip!

Moong dal chilla

 

#breakfast #snacks #variety #chillas #healthyandfastdishes

Ingredients: 2 cups of moong dal/ green lentils washed and soaked at least an hour before, 1 garlic clove, 2-3 green chillies, 2 cubes of ginger approx 1cm each, 1 tsp asafoetida, 12-15 curry leaves, 2 tbsp. grated paneer/ cheese (optional),  salt to taste. 1/2 tbsp oil

Recipe:

1. Drain off the excess water in soaked moong dal and add it to a mixer pot. Add chillies, garlic, ginger and curry leaves to this and grind to a thick paste.

2. Transfer it to a bowl and add about 1 tbsp water to make a consistent paste. If it is still very thick,  then add little more water and stir well. Repeat till you get a consistent batter. It should be thick not thin.

3. Add asafoetida and salt to taste. Mix it well.

4. Heat a pan on medium flame and sprinkle a few drops of oil on it. With the help of table spoon or small ladle, pour portions of batter to accommodate 2-3 chillas in one go. Spread the batter immediately. Sprinkle a few drops of oil on each of chilla top and turn over after a minute. Repeat the process till chillas get cooked properly. If you are using paneer or cheese, then place it at the centre and fold the chilla.

5. Garnish with coriander and serve it hot with tomato ketchup or chutney..

 

Mogar chilla

#breakfast #snacks #variety #chillas #healthyandfastdishes

Ingredients: 2 cups of mogar/ yellow lentils washed and soaked at least an hour before, 1 garlic clove, 2-3 green chillies, 2 cubes of ginger approx 1cm each, 1 tsp asafoetida, 12-15 curry leaves, 2 cups grated carrot, salt to taste. 1/2 tbsp oil

Recipe:

1. Drain off the excess water in soaked mogar and add it to a mixer pot. Add chillies, garlic, ginger and curry leaves to this and grind to a thick paste.

2. Transfer it to a bowl and add about 1 tbsp water to make a consistent paste. If it is still very thick,  then add little more water and stir well. Repeat till you get a consistent batter. It should be thick not thin.

3. Add asafoetida and salt to taste. Mix it well.

4. Heat a pan on medium flame and sprinkle a few drops of oil on it. With the help of table spoon or small ladle, pour portions of batter to accommodate 2-3 chillas in one go. Spread the batter immediately and add grated carrot over it evenly. Sprinkle a few drops of oil on each of chilla top and turn over after a minute. Repeat the process till chillas get cooked properly.

5. Garnish with coriander and serve it hot with tomato ketchup or chutney..

Bread rava uttappam

#snacks #breakfast #breadvariety #uttappam #breaduttapam

Ingredients: 250gm curd, 1+ cup rava, 1 tbsp chopped red bell pepper, 1 tbsp chopped yellow capsicum, 1/2 tbsp green capsicum, 1 chopped onion, 2 tsp black pepper powder, salt to taste, 1/2 tbsp ghee, ten slices of bread cut into round shape/ halved as you desire.

Preparation time: 15min 

Recipe:

1. Take a mixing bowl and add curd to this. Stir it well to make it smooth. Now add rava to this and mix well to make a thick paste.

2. Add all the chopped veggies to the bowl, black pepper and salt to taste. Mix all well. 

3. Now, heat a pan and sprinkle a few drops of ghee. Put 2-3 pieces of bread on the pan. On the top side spread a spoonful of the mixture prepared in step two. If it does not spread easily then add 2 tsp of water. To improve consistency. 

4. Turn the slices and spread a spoonful of mixture on the top side. Now the bread slice is coated with mixture on both the sides. Allow cooking on each side for a min and turn over until cooked properly. 

5. The bread uttappam is ready to be served hot with tomato ketchup.

Vermicelli

#healthybreakfast#vermicelli#sevaiupma

#vegvermicelli

Ingredients: 2 ½ cups vermicelli (or wheat sevai), 1 onion (chopped in vertical slices), 1 medium carrot (cut 1 inch long), 1/2 capsicum (cut 1 inch long), ¼ cup peas, 1 tbsp ghee/ oil, 1 tsp mustard seeds, 2 tsp white urad dal/ lentils, 2 tsp turmeric powder, ½ tsp red chilli powder, salt to taste, 1 tbsp chopped coriander, a lemon, 1 litre water.

Preparation Time: 20 min

Recipe:

1. Add the water to a cooking vessel and heat it to the boiling point.

2. In the meantime, take a pan and heat it. Add ghee/ oil to it and heat for seasoning. Now add mustard seeds, urad dal and wait till urad dal turns light golden.

3. Now add onion. Allow it to turn golden at medium gas. Stir intermittently. Now add peas, carrots and capsicum to this. Stir them all well. Parch for 3 min.

4. Now add vermicelli and parch on medium gas only for 5 minutes while stirring continuously (until it turns golden).

5. Now add water to this, followed by salt, turmeric powder and red chilli powder. Turn the gas on high and cover with lid to allow cooking faster.

6. Check after 3 min. If still uncooked and all dry, then add 1 or 2 cups more water. Cook on medium gas for 2-3 more min. Once cooked, turn it off and remove the lid.

7. Serve it hot with lemon and garnished with chopped coriander!

Tips: You can as well use the rice vermicelli.

Mini Uttapam

#uttapam#uttapa#miniuttapam#idlibattervariety

#vegetableuttapa#varietyuttapam

Ingredients: 500gm idli batter (readily available at grocery stores), 1 finely chopped onion, 1 medium sized finely chopped capsicum, 1 small finely chopped tomato, 1 tbsp finely chopped coriander, 2 tsp cumin seeds, salt to taste, 1 tbsp oil/ ghee to sprinkle on the pan.

Preparation Time: 20 min

Recipe:

·         Take a dosa pan (non- stick) and heat it well.

·         Take the batter in a vessel. Add all the chopped vegetables and salt. Mix well. If the batter is thick, add 1 tbsp of water and mix well.

·         Sprinkle a tsp of oil on the pan. Use a small tbsp to pour a portion of the mixed batter on the pan and spread the mixture evenly to make a round mini uttapa. If poured properly, 3 at a time can be made.

·         Keep the gas at medium flame only and wait for 2 minutes. Sprinkle 2-3 drops of oil on each of the uttapam on the pan. If step one is done then, the edge of uttapa would leave the pan now.

·         Use a spatula to turn over the uttapam. Press each of the uttapam with the spatula from the top. Allow to cook for 2-3 minutes.

·         You can turn over then to check if they are all cooked well or not.

·         Serve mini uttapa hot with ketchup or idli chutney

Tips: Instead of the veggies used here, you can as well grate a carrot, chop two green chilli finely along with coriander to make mini uttapa. It tastes very good.

Upma/ Upeet/ Rava dish

#Upma#lightnashta#matarupma#Upeet

#kandaupma#alltypesofupma#ravadishes

Ingredients: 1 cup rava/ sooji, 1 small onion chopped in slices, ¼ cup peas, 2 tsp mustard seeds, 1 tsp asafoetida, 1 green chilli chopped, 2 tsp of white urad dal/ lentils, 4-5 curry leaves , 1 tbsp ghee, 4- 5 cups water, salt to taste, ½ lemon juice, 1 tbsp chopped coriander

Preparation Time: 15 min

Recipe:

 

 

 

 

1.      Add the water to a cooking vessel and heat it to the boiling point.

2.      In the meantime, take a pan and heat it. Add ghee to it and heat for seasoning. Now add mustard seeds, urad dal, and asafoetida and wait till urad dal turns light golden. Now add curry leaves and green chilli. Sauté it and add onion and peas to this. Sauté well for 2-3 minutes at low gas. Then, turn the gas medium and sauté till onion turns light golden.

3.      Now add the rava to this and mix well. Sauté well at low gas for 3- 4 minutes. If the rava is parched properly, then it will not taste raw or stick to the teeth later. Turn the gas at medium flame and again sauté continuously for 3- 4 minutes.

4.      Now add water to this followed by salt to taste. Mix the mixture well. Turn the gas flame high. Be careful as the mixture starts popping. Check for half a minute. If the entire water is absorbed by rava and still you can see some uncooked granules, then add a cup of more water to it.

5.      Cover it with lid and keep on low gas to cook for 2 minutes.

6.      Add lemon juice. Mix well and serve it hot, garnished with coriander.

Tips: Have bhujiya sev along with it to make it more perfect! You can also do the steps 2, 3 and 4 and store the dry upma for 15 days. Add water as and when required.

 

To make it more healthy, use seasonal veggies. If corn is available, you can add boiled corn

 as well.

Bread Churra/ Upma

#breadforbreakfast#bread#varietybreakfast#breadchooda#breadchura

Ingredients: 5- 6 medium slices of bread, 1 small chopped onion, 1 tomato chopped, 4-5 curry leaves, ½ cup peas, 1 tsp sugar, salt to taste, 1 tsp mustard seeds, 1 small tbsp oil, 2 tsp white urad dal/ lentils, 1 chopped green chilli, 1 tsp red chilli powder

Preparation time: 15 min

Recipe:

1.     Cut the slices of the bread into squares of 1.5x1.5 cm each. Easy way to do this is to take 2- 3 slices at a time piled up. Make 4 horizontal cuts and 4 vertical cuts at equidistance. Squares are ready. You can as well crush the bread slices to small granules or churra.

2.     Take a deep pan. Heat it, add oil. Heat the oil, when ready for seasoning add mustard seeds and urad dal. Wait till the lentils turn golden (be careful or they will blacken quickly). Add curry leaves and green chilli.

3.    Add onion and peas. Cook till color changes. Add tomato and cook till they shrink. Then add the bread squares and all the remaining ingredients. Mix well and cover with lid. Allow to cook on low gas for 2-3 minutes.

4.    Garnish with coriander and Serve it hot!

Tips: If the churra is too dry, before covering it with lid, sprinkle some water or add a tsp of curd to it.

Poha

 Poha

#poha#indoripoha#alupoha#kandapoha
#matarpoha#alltypesofpoha#pohadishes

Ingredients: 2 handfuls or cups of poha, 1 small chopped onion, 1 small chopped potato, 1 finely chopped green chilly, 4-5 curry leaves, 2 tsp mustard seeds, 2tsp turmeric powder, 1 tsp sugar, 1 small tbsp of lemon juice, 1 tsp asafoetida, coriander to garnish, bhujiya sev to garnish, 1 tbsp oil, salt to taste

Preparation Time: 15 min

Recipe:

1.      Take the poha in big sieve and hold it under tap water to soak it properly. Then add clean water to it. Allow to soak for 5 min.

2.      In the meanwhile, take a deep pan or kadhai, add oil and heat it. Add mustard seeds and asafoetida. Then add curry leaves and green chilly.

3.      Add onion and potato. Sprinkle some water and cover with lid to cook the vegetables inside.

4.      Check after 3 min or so. The vegetables should be cooked, if not, sprinkle some more water and cover with lid for a minute.

5.      Later, add the soaked poha in the pan. Add turmeric powder, sugar and salt. Mix well. Cover with lid and keep it for 2 min to cook properly.

6.      Garnish with bhujiya and coriander.

Tips: You can as well add fresh peas in vegetables.

Roti Churra/ Chewda

               Roti Chewda/ Churra

#overnightchapati#previousmealschapati
#rotidishes#rotichooda#falkachooda

Ingredients: 2- 3 rotis/ rolled breads/ chapattis, 1 small chopped onion, ½ tomato chopped, 4-5 curry leaves, 1 tsp dried mango powder, 1 tsp sugar, salt to taste, 1 tsp mustard seeds, 1 small tbsp oil, 2 tsp white urad dal/ lentils, 1 chopped green chilli, 1 tsp red chilli powder



  Preparation time: 15 min

Recipe:

1.      Grind the rotis to make churra/ fine granules

2.      Take a deep pan. Heat it, add oil. Heat the oil, when ready for seasoning add mustard seeds and urad dal. Wait till the lentils turn golden (be careful or they will blacken quickly). Add curry leaves and green chilli.

3.      Add onion. Cook till color changes. Add tomato and cook till they shrink. Then add the roti churra and all the remaining ingredients. Mix well and cover with lid. Allow to cook on low gas for 2-3 minutes.

4.      Serve it hot!

Tips: If the churra is too dry, before covering it with lid, sprinkle some water or add a tsp of curd to it.












 

Vegetable Daliya (Bulgur/ Bulgar)

Vegetable Daliya (Bulgur/ Bulgar)


#daliya#namkeendaliya#bulgur#oats
#lowoncaloriefood#simpleNYummy

Ingredients: 1 cup of daliya, 1/2 finely chopped carrot, 1/2 finely chopped onion, 1/2 finely chopped green capsicum, finely chopped coriander 1 tbsp, 4-5 black pepper, black mustard seeds 1 tsp, 1 tsp ghee, salt to taste, 4 cups water, lemon

Preparation time: 20 min

Recipe:

1.      Take a deep pan and heat it. Add ghee to it. After ½ a min, add mustard seeds followed by black pepper. Wait till they pop.

2.      Add onion. Cook till color change. Then add carrots and capsicum. Allow them to cook for a minute or two. Then add daliya to this and mix well. Allow to cook for 2 min.

3.      Heat water on separate burner.

4.      Add water to the daliya and vegetables. Add salt to taste. Let this cook by placing a lid on the pan with burner at medium flame.

5.      Check after 4 min. Daliya would swell up. Stir it and mix it well.

6.      Keep it on low flame for 3 min more and then done.

Veg. Daliya alias Bulgur is all ready to be served hot with a dash of lemon! 

Tomato Onion Chillas

Tomato Onion Chillas

 

 

#childa#chillas#tomatochillas#besan

Ingredients: 2 cups of besan or gram flour, 1 finely chopped tomato, 1 finely chopped onion, 1 finely chopped green chilly, finely chopped coriander 1 tbsp, asafoetida 1 tsp, cumin seeds, 3-4 tbsp oil, 1 tsp turmeric powder, salt to taste, water.

Preparation time: 25 min

Recipe:

1.      Mix all the ingredients but for oil and water.

2.      Add only ½-1 tbsp oil to this mixture and mix well. Add little water to the mixture with one hand while mixing the ingredients continuously with other till a thick paste forms. Leave this for 5- 10 min.

3.      Take a pan (kadhai) and put it on gas. Spread ½ tbsp oil and heat it properly in the meantime.

4.      Add some more water to the paste above to make the batter.

5.      Take a tbsp to pour the batter and spread on the pan as shown in the pic to make chillas. Allow it to cook from one side. Sprinkle 2-3 drops of oil on these chillas before

      tossing them. Let the other side cook now.

6.      Chillas are almost done.

7.      Garnish them with grated cheese and chopped coriander!

Tips:

Serve it with green chutney or curd chutney.