Ingredients
Cracked wheat- 2 cups
Onion- 1 small chopped
Garlic- 1 clove minced
Ginger- 1/2 tsp minced
Mixed frozen vegetables- 1 cup
Paprika- 1 tsp
Cayenne pepper powder- 1/2 tsp
Cumin powder- 1 tsp
Lemon juice- 2 tsp
Water or broth- 4 cups
Salt and pepper- as needed
Almond- 1/4 cup roasted and sliced
Method
- In a pan heat oil and saute onions until soft.
- Add garlic, ginger and the veggies. Fry for 3 minutes or until the veggies are soft.
- Add all the powders, salt and pepper. Mix well.
- Pour 4 cups of water or broth into the pan and bring to a boil.
- Add cracked wheat and lemon juice, mix well. Cover the pan with a lid.
- Cook in medium heat for 10- 12 minutes.
- Garnish with almonds and serve warm.
Ingredients
Sago- 1 cup
Peanut- 1 tbsp powdered
Turmeric powder- 1/2 tsp
Onion- 1 small chopped
Potato- 1 small peeled, cooked and diced
Green chili- 2 minced
Lemon juice- 1/2 tsp
Coriander leaves- 2 tbsp chopped
Salt- as needed
For tempering
Oil- 2 tbsp
Mustard seeds- 1/4 tsp
Cumin seeds- 1/2 tsp
Asafoetida- a pinch
Curry leaves- few
Method
- Wash the sago twice and soak for 5 to 6 hours. Press the sago with fingertips to check whether the sago is soft before draining from water.Drain and set aside.
- In a pan heat oil and do the tempering.Add onions and turmeric powder and saute till onions are soft.
- Add potatoes and green chili and fry for few minutes. Sprinkle some salt and mix well.
- Add the soaked sago and cook for 2 minutes.Do not over cook as sago can get clumpy.
- Sprinkle peanut powder and lemon juice, mix well and remove from heat.
- Garnish with coriander leaves and serve warm.
Ingredients
Parboiled Rice- 5 cups
Whole Urad dhal- 1 cup
Methi seeds- 1 tsp
Method
- Add the methi seeds to the dhal and soak the rice and dhal separately for 5- 6 hours.
- In a blender ,drain water and grind the dhal into a smooth paste and set aside.
- Next grind the rice into grainy consistency.( if the rice is ground smooth, the idly comes out little hard).
- Mix both dhal and rice batter together with 1tbsp of salt and ferment it overnight in a warm place.The batter should be semi solid.
- In a the morning mix the batter again and pour into idly moulds.
- Steam cook in a pressure cooker for 15- 20 minutes.
- Serve warm with chutney or sambar.
Ingredients
Broken wheat - 1 cup
Water - 2 cups*
Onion- 1 medium chopped
Tomatoes- 1 small chopped
Garlic- 1 clove minced
Mixed vegetable- 1 cup frozen
Sambar powder- 1 tsp
Tamarind paste- 1/4 tsp
* If fresh vegetables are used, add 2 1/2 cups of water.
For seasoning
Oil- 1 tbsp
Mustard seeds- 1/2 tsp
Cumin seeds- 1 tsp
Asafoetida- a pinch
Red chili- 1
Curry leaves- few
Method
- In a pan heat oil and do the seasoning. Add onion and garlic and fry till the onions are translucent.
- Add vegetables, sambar powder and salt. Mix well and cook till veggies are soft. Add tamarind paste.
- Pour two cups of water to the pan and bring it to a boil. when the water is bubbling, add broken wheat and mix well.
- Cover the pan with a lid and cook for 10 minutes or until rava is cooked completely and the water is evaporated.
- Serve warm.
Ingredients
Long grain rice- 2 cups
Moong dhal- 1 cup
Water- 6 cups
Milk- 1 cup
Salt- as needed
For tempering
Ghee- 3 tbsp
Cumin seeds- 1 tsp
Pepper - 1 tbsp crushed
Ginger- 1 tsp chopped finely
Curry leaves- 6
Split 10 cashews into small pieces and fry in ghee. Drain and set aside. Do the tempering in remaining ghee and set aside.
Method
- Mix rice and dhal in a large vessel. Add salt and water and mix well. Cook in a pressure cooker for 20- 25 minutes or for 3 whistles.
- Pour the tempering to the cooked rice mixture and add one cup of milk. Mix well by slightly mashing the rice.
- Garnish with fried cashews and serve warm with moong dhal sambar and coconut chutney.
Ingredients
Whole wheat flour- 2 cups
Rava- 2tbsp
Salt- as needed
Water- as needed
Oil- for frying
Method
- In a pan, heat 1 cup of oil on medium flame.
- In a bowl, mix salt, rava and wheat flour. Slowly add water and knead into a dough.
- Take golf ball sized dough and make it into smooth balls.
- Sprinkle some flour on a board and roll the dough into thick palm sized discs.
- Check the oil temperature by dropping a pinch of dough into the hot oil. When the dough comes up, th eoil is ready to cook.
- Slowly drop in the discs in oil and when it puffs up, flip to the other side.
- Fry till golden brown and remove to a paper towel lined plate.
- Serve hot with potatoes.
Channa masala and vegetable korma is also good accompaniment to poori.
Ingredients
Rava- 2 cups
Onion- 1 medium diced
Ginger- 1tsp grated
Green chili- 3 diced
Tomato puree- 1cup
Hot water- 2 cup
Green peas- 1/4 cup, cooked
Cashews- 2tbsp
For tempering
Oil- 2tbsp
Mustard seeds- 1/2tsp
Urad dhal- 1tbsp
Gram dhal- 1tbsp
Curry leaves- few
Method
- In a pan, heat oil and do the tempering. Add onion, ginger and green chilies and cook till soft.
- Add the green peas and rava and fry till rava turns golden brown.
- Add tomato puree and hot water, cover with a lid and cook for 12-15 minutes.
- Fry the cashews in little ghee or dry roast and add to the cooked rava.
- Mix well and serve hot with coconut chutney.
Ingredients
Couscous- 2 cups cooked
Garlic- 1 clove crushed
Onion- 1 small chopped
Red pepper- 1/2 cup
Corn- 1/2 cup
Black beans- 1/2 cup
Cayenne powder- 1/2tsp
Paprika- 1tsp
Coriander powder- 1/2tsp
Cumin powder- 1/2tsp
Lemon juice- 1tbsp
Method
- In a pan, add oil and saute garlic and onion.
- When the onion is soft, add the veggies and sprinkle the powders.
- Cover and cook for 5 minutes.Add the cooked couscous and mix well.
- Add the lemon juice and mix well.
- Serve warm.
Ingredients
Quinoa- 1 cup
Water or broth-2 cup
Chickpeas- 1/2 cup
Onion- 1 chopped
Red pepper- 1 small chopped
Slivered almonds- 2tbsp
Cayenne pepper- 1tsp
Cumin powder- 1/4 tsp
Lemon juice- 1tbsp
For tempering
Oil- 1tsp
Mustard- 1/2 tsp
Cumin seeds- 1tsp
Method
- In a pan, heat oil and do the tempering. Add onion and pepper, saute till soft.
- Add the chickpeas, salt and the powders. Mix well.Add broth or water and bring it to a boil.
- Add quinoa and cover with a lid. Reduce the heat and cook until all the water is absorbed and the quinoa is soft.
- Add lemon juice and mix well.
- Garnish with slivered almonds and serve warm.
A good side dish for grilled chicken or fish.
Ingredients
Raw rice- 2 cups
Urad dhal- 2tbsp
Yogurt- 2 cups*
Onion- 1 chopped finely
Green chillies- 3 minced
Curry leaves- few
Salt- as needed
For tempering
Oil-2 tbsp
Mustard seeds- 1/4 tsp
Urad dhal-1/2 tsp
Gram dhal- 1 tsp
Method
- Soak rice and dhal in water for 5hrs or overnight.
- Grind the rice and dhal with salt in a blender, adding yogurt instead of water until smooth.
- In a pan heat oil and add the tempering ingredients.When mustard seeds splutter, add chopped onion, curry leaves and green chili.
- Fry well till the onions are translucent and add the tempered ingredients to the dosa batter. Mix well.
- Heat a round skillet and add 1/2 cup of batter. Spread it into thick rounds.Pour oil around the dosa.
- When the dosa is cooked on one side, flip it and cook on the other side.
*The dosa tastes very good if the yogurt is little sour.
Serve hot with coconut chutney.
Ingredients
Vermicelli- 2 cups
Oil- 1tsp
Onion- 1
Tomato-1
Turmeric powder- 1/4tsp
Sambar powder- 1tbsp
Dried red chilli- 1
Salt- as needed
Water- 3 cups
For tempering
Oil- 2tbsp
Asafoetida- a pinch
Mustard- 1/2 tsp
Urad dhal- 1tsp
Gram dhal- 1tbsp
Curry leaves- few
Method
- In a pan heat 1 tsp oil and roast the vermicelli until light brown. Remove from the pan and set aside.
- In the same pan, add 2tbsp oil and do the tempering.
- Add onions, turmeric powder and saute till soft.
- Add tomatoes, salt and sambar powder.
- Pour the water and let it come to boil.
- Add the vermicelli and cover the pan with a lid.
- Cook for 3-5 minutes until the vermicelli is soft and remove from heat.
- This dish must be served hot.
Wheat flour dosa
 |
wheat flour dosa |
Ingredients
Whole wheat flour-3 cups
Rice flour- 1 cup
Water- as needed
Yogurt-1 cup (optional)
Salt- as needed
Onion -1 medium size
Green chili - 2
For tempering
Mustard-1/2tsp
Urad dhal- 1tbsp
Gram dhal- 1tbsp
Method
- Cut onion and chili into small pieces.
- Mix the flour and yogurt with water till dosa consistency and set aside for 15 minutes.
- In a small pan, add oil and splutter mustard and dhals. Add onion,chilies and fry till soft.
- Add the seasoning to the wheat batter and mix well.
- In a hot griddle, spread the batter into thick rounds and sprinkle with oil .
- Cook till crispy and flip to the other side.
This dosa must be served hot. Peanut chutney tastes well with this dosa.
