Healthy Godhuma Dosa

Godhuma Dosa Recipe 

Godhuma dosa can be prepared in less than 20 minutes. This recipe is very helpful for working people. When we run of time this dosa is an blessing in disguise. Amma used to make it mostly for our dinner & we used to enjoy this crispy godhuma dosa with just mulagai podi or any khara chutneys. It goes too well with all. Amma used to have this even with sugar.. Just try this out with your own side dish combinations.


Ingredients

• 1 cup - wheat flour
• 1 cup - Rice flour(optional)
• Onions- 1
• Chilly - 3

• Oil-1 tbsp
• Water - required
• Mustard seeds- 1 tbsp
• Urad dal- 1 tbsp
• Curry leaves- few
• salt- to taste

Cooking time
20 minutes
Serves
2
Method
Mix wheat & rice flour Slowly adding water & mix well without forming lumps. Chop onions & green chillies & add it to the varter. Heat a tbsp of oil & splutter mustard, urad dal & add it with curry leaves. Heat the tawa & pour the barter forming an outer circle, then fill in the center.



Add oil around the corner. If few holes form just ignore as it will make the dosa more crispier. Godhuma dosa takes longer time to cook so be patience & flip once the edges pop up. Wait till both sides get fried & serve hot with your favorite side dish.
This is such an easy recipe to prepare & an healthy one too.

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Panner Butter Masala Recipe

Let us see how to prepare Panner Butter Masala at your home. Its healthy to prepare home made panners instead of buying at outdoors. Will share with you all how to prepare home made panner.

Home made Panner

Panner is nothing but an cheese prepared out of milk. Its good for health as it is made up of protein. I was eager to try making home made panner when i first came across about it in Google.

I tried preparing & found that home made ones are more spongy & fresh.

Follow the below steps to get health protein rich home made panners:

Boil a packet of milk, add lemon juice & stir with a spatula. Boil until it curdles & whey gets separated. Switch off & after its cools down, filter out whey. Wash the separated curd & tie it to a cheese cloth. Keep under an heavy object for 6 hours & our panners are ready. Cut it into small square blocks & refridgerate it for 4 to 5 days.. Then use when required.








For 1 litre of milk you ll get panner 175 gms approx ..


Now i will share the recipe of Panner butter masala

Ingredients

• Tomato puree - Grind 3 to 4 tomatoes to get 1 cup of Puree
• Onions- Chop & grind 2 onions to form a paste

• coriander powder - 1 tbsp
• Cashews - 2 to 3 tbsp
• Ginger - 1 piece

• Garam masala powder - 1 tbsp
• chilli powder- 1 tbsp
• Turmeric - 1 tbsp
• Salt - to taste

• Butter & oil - 3 tbsp (2+1)
• Coriander leaves- finely chopped

Serves
2

Preparation Method

Soak cashew in hot water & grind it with ginger,coriander powder. Take a pan fry Panner in a tbsp of oil till turns golden brown. Dont over fry the panner. Keep them aside. Heat 2 tbsp of butter add garam masala powder and add onion paste. Saute till the onion paste turn golden.



Add the grinded ginger,cashew paste & saute it.. Add tomato puree & let it boil till raw smell leaves.wait till Oil get separated from the mixturte add required salt, turmeric powder &finely chopped coriander leaves.

Add the cubed panner & give a boil..Our Hot punjabi Panner butter masala is ready to serve with Rotis/Chappatis..

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Vazhakkai Podimas Recipe

Healthy Vazhakhai podimas: Vazhakhai podimas is an healthy recipe that can be prepared for an breakfast which can be served as an side dish for sambar or rasam.. Will share you all the e recipe of Vazhakkai podimas..

Ingrediants

• Vazhakai - 1
• Oil- 2tbsp
• Mustard seeds- 1 tbsp
• Urad dal
• Red Chilli - 2
• onion - Sliced(optional)
• Hing- a pinch
• Grated coconut - 1/4 cup
• Lemon juice- 4 tbsp
• curry leaves- few

Serves
Two

Preparation Time
15 minutes

Preparation Method

Take a kadai & pour water add Vazhakkai close it with a lid. Let it boil for a span of ten minutes. Turn off knob & after the vazhakkai is cooled, remove its skin & grate it.



Keep aside.. Heat oil & add mustard, urad dal,after it start to splutter add sliced onions,salt,hing,curry leaves, chilly & fry for few minutes. Add grated Vazhakkai & cook for sometime..





Add scapped coconut & mix for few minutes.. Switch off, add few drops of lime juice & mix.. Yummy vazhakkai podimas is ready to be served..

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Crispy Onion Rava Dosa

Are u a working women? new to cooking? bachelors? Here is an quick instant recipe for you all that can be made in a jiffy. This dosa can be made very quickly & you can enjoy an complete dinner.


Ingrediants

• Semolina/ Rava - 1 1/2 cup
• 1 Cup -All purpose Maida
• Rice flour - 1 cup(optional, can be tried without using too)
• Water- 2 1/2 cup
• Thick Curd - 1/4 Cup
• Green chilly - 2 (sliced)
• Onion - 1 to 2(finely chopped)
• Salt - To taste
• Cumin seeds/Jeera - 2 tbsp
• Whole black pepper- few
• Mustard seeds - 1 tbsp
• Curry leaves - few
• Oil - 1 tbsp
• hing - a pinch

Serves
Two

Cooking Time
20 Minutes

Method
Take a bowl & add Semolina, Maida, Rice flour with curd & mix well with a spatula. Break lumps while mixing and add sufficient water. Add salt, hing, sliced onions & green chillies, curry leaves, pepper. Heat a pan add oil, add splutter mustard seeds & cumin seeds & add it to the batter. Keep aside for 20 minutes.

The batter should not be much watery. The below batter would be perfect for preparing the dosa..



After 20 minutes, Heat Tawa & add few 1 tsbp of oil. Mix the batter again so that rava doesn't stay at the bottom.. Rava dosa should not be made like ordinary dosa..




We should pour the batter over the tawa starting from the outer corner.. spread the batter slowly & form a circle. Add 1tbsp of oil. Turn the dosa over the other side once the dosa starts to come up. Serve hot with any chutneys once crisp onion dosa is ready..Rava dosa goes well with any types of chutney.. I ll go for an yummy Tomato chutney or Onion chutney..

Note: Onion can also be added after you pour the batter over the tawa..

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Semolina/Vermicelli Semiya Upma

Upma, an common dish in South India is prepared from dry-roasted semolina. Upma varies depending on our choice of adding different types of veggies & spices to make the dish more appealing to serve.

I will share on how to prepare simple Vermicelli Upma & Coriander Chutney in a jiffy.

Preparing Time
30 minutes

Serves
Two

Ingrediants

• 1 Cup Vericelli
• Onion -1
• Tomato -1
• Vegetables- If needed(Optional)
• Peanuts- If required(optional)
• Salt- To taste
• Curry leaves- Few
• Oil- 1 tsp
• Mustared seeds - 1 tsp
• Toor dal - 1 tsp
• Green Chilli - 2(Red Chilli also be used during seasoning)
• Water - 2 cup
• Hing- a pinch

Method

Heat a pan and add a tbp of oil, add mustard seeds & urad dal to splutter. Add nicely sliced onions & fry till golden brown. Then add tomato & fry till raw smell leaves. Water should not be added till tomato is fried.. Vegetables, peanuts, hing,curry leaves can be added now.. Add water & salt to vegetables & let it cook for few minutes.. Once water gets boiled add vermicelli slowly stirring it now & then.. Our hot Vermicelli upma is ready to serve..




Vermicelli Upma can be served with any types of chutneys..


Coriander Chutney
Ingredients:

• Mustard seeds- 1 tbsp
• Grated Coconut - 3/4 cup
• Green chilly - 3
• Urad dal- 1 tbsp
• Corinader leaves - a handful
• Salt - To taste

Method:

Grind the above ingredients with required water. Heat pan & add a tbsp of oil & fry mustard seeds with urad dal ..



Mix with the grinded chutney & chutney is ready to be served..



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Recipe of Rava Kichadi

I was thinking what to cook for breakfast today morning, when this dish popped up in my mind.Its nothing but Rava kichadi an yummy dish made out of roasted rava and few veggies...
Let me post the recipe of this wonderful dish.

Rava Kichadi is very easy to prepare & would be loved by all people in our family..

Time to Prepare : 30 Minutes

Serves : 4

Ingredients:

• Pre-roasted Sooji Rava- 2 cups
• Chopped vegetables of your choice from these - carrots, peas, potatoes,beans
• Oil - 1 tbsp
• Mustard seeds,Urad dal 1/2 tbsp
• Green chillies- 2 or 3 (chopped ones)
• Onion- 1 sliced lengthwise
• Tomato- 1 sliced into small pieces
• Ginger - 1/2 tbsp chopped finely
• Hing- a pinch
• Turmeric powder- 3 pinch
• Finely chopped coriander leaves - for garnish
• Salt - To taste

Method: Add few drops of oil in a pan & roast the rava till it turns light brown in color.. Should not over roast the rava as it may spoil the taste.. Keep it aside in a bowl.

Add 1 tbsp of oil & add mustard to splutter.Then add urad dal & fry Onions till translucent.Add the ginger,green chillies, and the sliced tomatoes & fry in medium flame for a minute.

Pour 4 to 5 cups of water & add chopped vegetables,turmeric powder,salt,hing & let it boil for some time. After the vegetable are cooked add the roasted rava slowly by stirring it now and then with a spatula.. This is done to avoid formation of lumps in boiling water..



Stir till the thick consistency of the rava is visible.Turn off the knob add coriander leaves for garnish & serve hot.

Rava kichadi can be had with any kinds of chutneys..

Thats it as of now.. Will meet you all with another wonderful dish soon :)

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Ghee/Venpongal Recipe

Pongal can be prepared in 2 forms, One is Sakkarai pongal & another one is Ven pongal.

venpongal is prepared as breakfast in many south indian homes. It can be prepared very quicky. I just love to have this wonderful dish either on weekends or during any breezy cold morning. It just taste too good when served with coconut chutney or sambar. Venpongal should be prepared in such a way that if we taste a spoonful it should just melt in our mouth.

I am sharing the recipe of Ghee Venpongal & Coconut Chutney..

Preparing Time :
40 minutes

Serves
2

Ingredient needed

• Rice - 1 cup
• Pasi Parupu/Moong dal - 1/2 cup
• Water -5 cups(based on rice)
• Ginger - 1 finely chopped
• Pepper -1 1/2 tsp
• Jeera seeds -1 1/2 tsp
• Curry leaves - little for garnish
• Salt- To taste
• Ghee - 3 tbsp
• Oil -1/4 cup
• Cashew nuts - 6-8

Method

Fry rice & dal slightly in a pan. Don't over-fry the dal it may spoil the texture.

Wash Rice & Moongal dal together, add 4 to 5 cups of water & cook in a pressure cooker. The rice & dal should be cooked in such a way that it should be mushy. Add required salt & a tbsp of oil with it.



Take a pan & fry the cashews with few drops of ghee till it turns golden brown. Set it aside.

In the same pan add little oil & saute jeera, pepper(crushed), ginger, curry leaves. Now add this to the cooked ingredients & mix well.

That's it tasty homemade mouth watering Venpongal is ready. Garnish with few nuts & Serve hot with Sambar or Coconut Chutney.


Cocunut Chutney This is such an easily made side dish prepared in almost every homes. It goes well with almost all types of breakfast/tiffin items..

Preparation Time :
15 minutes (includes scrapping & grinding)

Serves:
Many

Ingredients:

• Grated Coconut - 3/4 cup
• Potukadalai/Fried grams - 2 tbsp
• Green chilly - 3 to 4(red chilly can also be used)
• Ginger- small bits
• Tamarind- small bits
• Corinader leaves - few bits
• Salt - To taste
• Mustard seeds- 1 tbsp
• Urad dal- 1 tbsp

Method:

Grind the above ingredients with required water. Take a pan, add a tbsp of oil & fry mustard seeds & urad dal..

Mix well with the grinded chutney & Serve hot..



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Instant breakfast recipes

I will share some of the easy instant Breakfast recipes that can be made very quickly.

• Rava Kichadi
• VenPongal
• Semiya /vermicelli Upma
• Onion Rava dosa
• Parupu Rice
• Chapati with Sabji's
• Bread Ideas
• Soups

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Vazhakkai Puliita Kootu

Vazhakkai puliita kootu

Vazhakkai puliita kootu Vazhakkai puliita kootu. I have never tasted this recipe before my marriage, but having tasted i started liking its unique taste. Its an recipe originating from Tirunelveli. Since my in-laws are from Tirunelveli i learnt this wonderful recipe from my mother in law. I could not find many recipes of this when i was learning recipes. So when i created this blog i decided to post this recipe which has taste of tangy tamarind,fried coconut & vazhakkai.

Ingredients

• Vazhakkai - chopped ones
• Coconut - using a knife cut thin pieces- 1/4 cup
• Toor dal - 1 small cup
• Tamarind juice- 1 cup

• Curry leaves- for garnishing
• Oil - a tbsp
• Mustard seeds - 1 tbsp
• Urad dhal - 1 tbsp
• hing- 1 pinch
• Turmeric- 1 tbsp
• Red chilly- 2
• Salt- To taste

Serves
3 to 4

Cooking Time
40 miutes

Cook a small cup of toor dal.

Use a peeler & remove the skin of the raw banana/vazhakkai. Cut into small pieces & keep aside.

Cut small pieces of coconut using a knife & fry it in a pan.

Soak tamarind in hot water & extract the juice.



Heat oil in a pan splutter mustard & urad dal. Add the raw banana/vazhakkai with required water & let it boil for some time. Then add the tamarind juice & boil it for few minutes. Add the fried coconut, cooked dhal along with required salt, turmeric powder, hing.

After its cooked add curry leaves & serve hot. Its as simple as that.

Note: We can even grate the coconut but the taste of finely cut fried coconut will be a little different. You can try based on your taste & likes.

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Chow Chow Kootu recipe

Tuesday, June 25, 2013

Chow Chow Kootu

It is one of my hubby's favorite recipe. Chow chow is easy to cook, kootu consumes very limited oil and it is good for digestion too. We can have this Kootu just with hot rice with a few drops of ghee.. Chow chow is easy to cook, kootu consumes very limited oil and it is good for digestion too.

Let me share the recipe now.

Ingredients needed

• Fresh Chow Chow - 2 Cups (Peeled and neatly chopped)
• Toor Dal or Moong Dal - 1/4 Cup ( We can use both dals too)
• Sambar powder - 1 tsp
• Turmeric powder - Just a pinch
• Salt according to taste

Grinding Ingredients

• Grated coconut - 1/2 cup
• Cumin seeds(Jeera) -1 tsp
• 1 tsp of Fried grams can be added based on taste (optional)
• Red chilli -3(Green chilli can also be used)

Seasoning

• Oil -1 tsp
• Mustard seeds -1 tsp
• Urad dal (split ones can be used) -1 tsp
• Hing - a pinch
• Curry leaves - little(can be chopped into small)

Preparation Time: 30 Minutes

Method

Cook the dhal and keep it aside.
Wash the fresh chow chow neatly. Use a peeler to remove its skin.. Be careful while removing since this vegetable contains small thorns. Chop the Chow chow into small cubes. Grind Cumin seeds, Coconut, red chilli into a smooth paste. We can add little water based on the requirement. Take a pan add 1 tsp of oil.



After oil is heated add Mustard seeds and Urad dhal. When it start to splutter. Add a pinch of hing and curry leaves. Now add the cooked dhal and the chopped Chow chow with 1 glass of water. Let it boil for some time. Chow chow gets cooked in less than fifteen minutes. You can see it turn soft after some time. Now add the ingredients grinded with some more water(not more than 1/2 glass).

Leave it for five minutes and when the awesome aroma comes switch off the knob...

Serve hot and Enjoy the Kootu

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Healthy kootu recipes

The Tamil word "Kootu" denotes "To add", which constitutes adding Vegetables with forms the dish.

This traditional dish would look semi-solid in consistency & can be prepared in no times. Very less oil is required for kootu preparation & so its simple yet good for health.

I will share some of the Kootu recipes here that were prepared & tried at home.

• Chow Chow Kootu
• Vazhakkai pulita kootu
• Cabbage Kootu
• Vendakkai Puli Kootu
• Manathakali Kootu
• Poosanikai/Ash guard Kootu
• Aviyal
• Pudalangai/snake guard Kootu
• Ladies finger/vendaikai Kootu
• Keerai

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Milagu/Pepper Kuzhambu Recipe

Milagu/Pepper Kuzhambu
Milagu/Pepper Kuzhambu recipe. Pepper or black pepper corns is used usually dried and is used for spice and seasoning. Dried ground pepper can be used as a source of medicine & for its flavor in South Indian regions. If someone had got cold or if its winter this dish is sure to be cooked in most south Indian homes for its spicy-tangy taste. It can be added to hot rice with a drop of ghee & can be had with aplams/papads.

This Kuzhambu can be prepared & can be stored in up to a week or more if prepared in thick & good consistency.

Ingredients

• Black pepper corns - 2 tbsp
• Chilly - 5 to 6
• Tamrind - Lemon size
• Jaggery - 1 spoon
• Hing -a pinch

• Mustard -1 tbsp
• Urad dal - 1 tbsp
• Curry leaves- few
• Oil- 2 tbsp

• Turmeric- 1 tbsp
• Salt- to taste

Preparartion Time
20 minutes

Serves
Many

Method
Soak tamarind extract thick juice. Throw the pulp.

Heat a pan with oil add chilly,black pepper,curry leaves,urad dal & splutter it. Grind the mixture once it gets cooled.



Add a tbsp of oil in pan splutter mustard & add the tamarind juice,jaggery,turmeric,the grounded mixture & salt. Add few curry leaves for garnish if required. Reduce the heat once tamarind smell leaves.. Let it cook for some time till we get the desired consistency.

Serve with hot rice & few drops of ghee. The best side dish would be papads/aplams.

You can refrigerate once mixture cools down & use it up to 2 weeks.

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Spicy Vathal Kuzhambu recipe

Spicy Vathal Kuzhambu recipe

This recipe if cooked is too good to resist from tasting. My amma would make this at home, & i love having this Kuzhambu till the last drop leaves the bowl.. I am an addict to spicy foods so i am a lover of pulikaichal, vathal Kuzhambu, etc... These recipes don't need any side dishes as it contains everything required into itself. Still we can have this Vathal Kuzhambu with Aplams/papads. We can even taste this Kuzhambu with any kinds of breakfast items like dosai, idli, upma,and even chapatis.

Now getting back to the recipe let us look at the set of all ingredients required.

Ingredients

• Any Vathals of your choice - 1/2 cup

• Tamarind - Lemon size
• Oil - 1 tbsp
• Hing - A pinch

• Mustard Seeds - 1/2 tbsp
• Urad Dal - 1/4 tbsp
• Fenugreek seeds - 1/4 tbsp

• Turmeric - 1/2 tbsp
• Salt - To Taste
• Jaggery - 1/2 to 1/4 tbsp[optional]
• Sambar powder- 1 tbsp

Serves

4
Preparing Time
30 minutes

Method

Soak tamarind in 3/4 cup hot water & take the extract thick juice. Throw the pulp.



Heat oil in pan splutter mustard, fenugreek seeds & urad dal, add a pinch of hing & fry the vathals till it turns brown.



Add the tamarind juice,sambar powder, salt & turmeric powder & bring it to a boil.





Turn off & serve hot with Rice & aplams.

Vathal Kuzhambu Without Vathals(plain)

If you do not have Vathals, still this dish can be tried at home. Just some more ingredients would be essential.

• Kadalai parupu/split bengal gram- 1/2 tbsp
• Green chilly- 4 to 5(based on your spicy level)

Fry split bengal gram dal, venthayam, green chilly till you can smell the chilly. Now follow the usual procedure of Vathal kulambu.



Spicy Vathal Kuzhambu is ready to be served.

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Poricha Kuzhambu

Poricha Kuzhambu
Poricha Kuzhambu was actually new to me before my marriage. This is an dish famous in Tirunelveli. I learnt this dish from my Mother in law, . This dish is similar to a pal-ghat dish named "Molakootal". This dish is very healthy as it comprises of vegetables & only little oil is used. This is one of my hubby's favorite dish.Now lets get into the recipe of Poricha Kuzhambu.

Source : Samaithu Par by S. Meenakshi Ammal

Ingredients

• Any Vegetables of your choice - I used Potato, pumpkin, carrots, chow chow.
• Toor dal- 1 small cup

• Hing- a pinch
• Turmeric powder- 1 tbsp
• Curry leaves
• Salt - To taste

• Cocunut - 1/4 cup grated
• Jeera/Cumin seeds - 1 tbsp
• Red chilli - 3 to 4

• Oil - a tbsp
• Mustard seeds- 1 tbsp
• Urad dal- 1 tbsp

Serves
2

Cooking Time
30 minutes
Preparation Method

Cook chopped vegetables & toor dal in a pressure cooker separately.Grind the grated coconut with chillies & Cumin seeds adding little amount of water.Heat a pan add oil then splutter mustard & urad dal.


Add the cooked vegetables with required salt, turmeric, hing. Let it boil for sometime. Add the grinded paste & add cooked dal add water if necessary. Add curry leaves & bring it to boil. Serve hot.

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Sending this Recipe for Gauri's event :

Check out the link of the Give away announcement in Pari's blog.

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Recipes of Kuzhambu Varieties

I will share some of the Kuzhambu varieties i have tried cooking

You all would have heard the name Kuzhambu, a common stew generally prepared with Tamarind, ural or toor dal and some vegetables. There are countless varieties of Kuzhambu that are prepared with innovative ideas. I will share here some of the popular Kuzhambu dishes, that i have prepared & tried at home..

Kuzhambu Varieties

• Poricha Kuzhambu
• Spicy Vathal Kuzhambu
• Milagu Kuzhambu
• More Kuzhambu
• Vazhakai Kuzhambu
• Vendakai Kuzhambu
• Arachu vita Kuzhambu
• Urundai Kuzhambu

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About me

I am Ramya aka Paru from chennai. I am an internet professional working in a software firm..I am new to blogging.

I am basically from Coimbatore. I grew up looking the way amma prepares dishes in kitchen. Her dishes would be very simple yet tastier.

She would add her own ideas into cooking and make the dishes more presentable that we(me and my sister) used to enjoy having it!

Cooking is actually an art prepared with our love, creativity & of course the main ingredients.

I just try some recipes out of my own likes & tastes when i sit idle at home. From amma i got that habit of adding creative thoughts to dishes.

I got married & relocated to Chennai just few months back & from then started my journey of cooking. Till then i cook only during my free time or when i feel like trying some new dishes.

Since i am working,I try new dishes during weekends. I wanted to organize or keep note of all the recipes i cook. We used to cook once & may forget it if we make a dish after a long time. SO i thought of posting it as a blog where many people could also be benefited. My in-laws are from Tirunelveli so my cooking constitutes both Pal-ghat & Tirunelveli recipes.

I am a vegetarian so my blog will contain only egg less vegetarian dishes.

After my marriage I learnt new varieties of dishes from my mother-in-law & my hubby's aunt. I will share with you all some of the dishes prepared & tried at home. These dishes are either learnt from my mom, mil or aunt, tried from Googling various websites or through cookery books.

I love taking pictures of the recipes i cook, but since i do not have sufficient time to take & post, i am posting recipes which i have googled across online.

Do share me your comments through the Contact Me page

Thank you for spending your time & visiting my blog.