Tomato Dosa

I am going to share Tomato dosa Recipe with You. I am happy to tell you that this is my 50^th blog.I takes an opportunity to thank you for making my blog” Minutes Special” a success. With your support I will able to post many more recipes like this .Tomato dosa recipe is one of the easy and tasty recipe. To have same type of idly, dosa always try this different recipe. Kids will definitely like this because of its color and tangy taste.

Ingredients:

• Idly rice- 1cup
• Raw rice or sona mosoori-1/2 cup (optional)
• Tomato-4 medium
• Cumin seeds-1/2 tsp
• Pearl onion-8
• Curry leaves- 2 strings
• Red chillies-3 to 4 (depending on spice)
• Cilantro- garnish
• Salt to taste

Method:

1. Soak the both rice together for 4 to 6 hours.
2. Take cumin seeds, redchillies in a small bowl and soak then also in water.
3. Grind the rice in the grinder, when the batter is ready.
4. Add Tomato, Cumin seeds, Pearl onion, Curry leaves and Red chilies to the grinder and grind to coarse and to fine.
5. Now transfer it to the bowl and check for salt.
6. Finally add chopped cilantro and mix well.
7. Heat a pan and pour the batter onto centre and spread evenly and sprinkle some oil on it.
8. When it is crispy fold it on or cook on other side and remove from the pan.
9. Serve hot dosa with onion or coconut chutney.

Notes: 

• Cut the tomato and onion so that it is easy to grind.
• No need to ferment.
•  It tastes better when it is fresh.It takes little longer to cook.

Wheat Dosa

 Wheat Dosa is one of the traditional recipe varity .In my childhood days my grandmother used to prepare this dosa often, but now-a-days it as become occasional food. Try this recipe at home. Kids will love it.

Ingredients: 

Sweet Wheat dosa:

• Whole Wheat - 1 Cup
• Grated Coconut - 1/3 Cup
• Jaggery Grated or cane sugar -3 Tbsp (as needed)
• Ghee or oil

Spicy Wheat dosa:

• Whole Wheat - 1 Cup
• Green Chilly or red chilli – 3
• Cumin – 1tbsp
• Onion – 1 medium (chopped)
• Cilantro for garnishing
• Salt (as needed)
• Ghee or oil - for dosa

Method for sweet dosa:

Soak wheat for around 5 hours or over night. Add the wheat and grind till it is coarse. For small Grinders, grind twice. Transfer the coarsely grinded batter to a bowl and add grated coconut. This dosa batter does not need fermenting .Heat the tawa and pour the dosa batter. Spread the batter thinly, because it take time to cook. Now pour ghee or oil on top it. Serve hot.

Method for spicy dosa:

Soak wheat for around 5 hours or over night. Add the wheat and grind till it is coarse. For small Grinders, grind twice. Transfer the coarsely grinded batter to a bowl. Add salt, Cumin powder, green chillies, ginger and onion finely chopped. This dosa batter does not need fermenting. Heat the tawa and pour the dosa batter. Spread the batter thinly, because it take time to cook. Serve hot with sambar and/or chutney.

Variations: Soak the wheat and grind it with salt, Cumin, green or red chilies, ginger and onion of the ingredients mentioned above. Add water to get the consistency of dosa and prepare yummy dosa.

Vegetable Rava Upma

                                 Rava Upma is one of the popular dish in south India.Most of the restaurants have this recipe as their breakfast menu. 

Ingredients:

• Sooji(Rava) - 1 cups
• Water- 2cups (if needed can add based on rava)
• Vegetables-A cup of diced Vegetables like carrots, beans and peas
• Mustard seeds-1/4tsp
•  Urad dhal -1/4tsp
• Green chilies (slit lengthwise)-2
• Onion-1 Medium sized Onion sliced lengthwise
• Ginger –cut in small cubes
• Oil-5tsp
• Ghee-1tsp (optional)
• Cilantro-to garnish

Method:

1.     Roast the rava in 2 tsps of oil or ghee in a heavy bottom pan with medium heat till rava turns to light brown. Remove and keep aside.

2.      Heat oil in the same kadai,when oil becomes hot add mustard to Splutter .

3.     Add urad dal fry to light brown and then add green chilies.

4.     Then add sliced onions and fry till translucent. Now add the ginger and saute for few seconds.

5.     Add the chopped sliced vegetables toss it for few minutes (slice the vegetables smaller size to cook faster)

6.     Once the vegetables is half cooked add water. Let the vegetables get cooked completely.

7.     When water comes to boil, add rava, little by little, stirring with a spatula, continuously.(Addition of rava and stirring are to be done simultaneously. Care should be taken to avoid lumps with the boiling water; reduce the heat to medium).

8.      Keep on stirring the rava to get to thicker, cooked and the right consistency.

9.     Then garnish with cilantro. Can add ghee and stir well for taste (optional).

10.  Remove from fire. Serve it with coconut chutney, pickle

Note: Try to have cup of warm water. If you need water can add while stirring.
If  u like tomato can add,but it will change upma orange color.

Idiyappam

               Idiyappam is one of the favorite Breakfast in South India. Using Idiyappam ,we can make variety of recipes.I am going to post some of the recipes prepared from Idiyappam in future.I have given You two methods how to make the Idiyappam dough.When you look into it you will feel method 2 is easy ,but i prefer method 1.In which the Idiyappam dough will be more softer and to prepare .Try this recipe at home and enjoy.

Ingredients:
Method:1

• Idly rice -2 cups
• Oil-3 tsp 

Method :2

• Rice flour-2 cups 
• Water to need the flour
• Oil- to grease the plates

Preparation of dough :
Method 1:

1. Soak the rice for 5  hours minimum  and grind it to a batter.
2. Take a kadai and pour oil into it and when the oil is medium hot add the batter into it and mix it will turn into dough.
3. After the dough cools down a bit, knead the dough using your hands and keep it ready.

Method :2

1. Boil the water in a wide cooking pan.
2. When the water comes to a boil, add the flour and immediately stir it with a wooden flat spoon or rod.
3. Remove from the stove and let it cool down slightly.
4. After the dough cools down a bit, knead the dough using your hands until it is soft.
5. If the dough is not soft, add little more warm water and combine well.
6. The dough should be really soft, but not too watery.
7. Keep the dough ready.

How to make Idiyappam:

1. Take the  Idiyappam maker and fill it with the dough of your choice from above mentioned 2 methods.
2. Take medium sized ball of dough into the idiyappam maker.
3. Make the  Idiyappam on Idly plates.Grease each of the moulds on the plates for making idiyappam with little oil.
4. Press the  Idiyappam  maker with the dough inside to get noodles shaped  fall on the plate.
5. Repeat this process until you have all the idly plates filled.Now place all the plates on to the idly maker and cove the lid .
6. Cook it for 0 to 15 min.Your favorite Idiyappam is ready.
7. Serve the hot Idiyappams with curries, Coconut milk .

Notes:Press the idiyappam,when the dough is hot.If it cools down it will be harder to press with Idiyappam maker.

Onion Uttapam

After long time i am back with a easy recipe .Kids will surely love it.These days many uttapam mix are available in market in packed form. However, homemade uttapam mix is a healthy and great recipe. So try this recipe at home and enjoy your dinner.

Ingredient:

• Dosa Batter- 2cups
• Carrot - 2  Grated
• Onion - 1 Mediu(chopped)
• Capsicum-1medium
• Ginger - 1/2 inch 
• Coriander Leaves
• Green Chilly - 2 no
• Salt to taste
• oil

Method:

1. Take a bowl ,add the dosa batter in it and add required salt.
2. Finely chop the  onions , green chilies, ginger, coriander leaves,Capsicum and grated carrot.
3. Heat a tawa and pour the dosa batter on it and spread little thicker.
4. Spread the above mentioned chopped ingredients  on the dosa.
5. Sprinkle some oil on it.
6. Cook on  one side of the uttapam  in medium flame, flip it to the other side and cook for 1 min. Serve Hot with coconut chutney ,sambar etc,.

Egg Kothu Parotta

Ingredients:

• Parotta - 4
• Onion - 1 medium
• Green chillies - 3chopped
• Curry leaves-2 string
• Tomato-1 medium
• Chilli powder (optional)- if need more spice
• Garam masala powder -1/4tsp
• Salt - to taste
• Egg -2(well beaten)
• Garnish-cilantro leaves (chopped)
• Oil

For vegetable Kothu Parotta - Mixed vegetables - 1 cup OR

Method:

1.     Heat a tawa and cook the parotta. Then cut them into small pieces and keep the aside.

2.     Take a pan, heat oil and add mustard, wait to crackle.

3.     Add the curry leaves, green chilies, turmeric powder and onions.

4.     Fry the onions till they are translucent.

5.     Then add tomato fry till it cooks. Now add parotta pieces and mix well

6.     Add garam masala powder and finally add egg batter.

7.     Toss till the egg completely cooks without burning.

8.     Add cilantro leaves and switch off the stove.

9.     Serve hot with egg gravy, veg gravy, Rita etc

Notes: Can also add egg gravy or masala gravy to get the consistency.

Veg kothu parotta:

For Vegetable Kothu Parotta, add the mixed vegetables instead of egg,

Once the parotta blend well with the vegetable/egg mixture, turn off the heat.

Serve hot.

Rava Dosa

Rava dosa is one of my favorite recipes. When ever we go to restaurant I like to eat rava dosa.But after trying this recipe at home, believe me I stopped ordering rava dosa. Try this recipe and bring the restaurant to home. This is my 25th recipe. Thanks for your   support which makes to post more recipe.

Ingredients:

• Rava - 1cup
• Riceflour -1cup
• Maida - 1/4cup
• Cumin seeds -1tsp
• Finely chopped ginger - 1tsp
• Chopped green chillies - 3
• Chopped onion – 1/2 cup
• Chopped Cashewnuts - 2tbsp(optional)
• Asafoetida – 2pinches
• Water - 3cups(as required)
• Clintro for garnish
• Salt to taste
• Ghee or oil 

Method:

1.     Take a bowl add all above mentioned ingridents. Make the batter as butter milk consistency, by adding required water.

2.     Heat a nonstick tava( should be very hot 350^o).

3.     Sprinkle the batter very think on the tava and spray ghee or oil on top of it.

4.     Now garnish with clintro.

5.     Cook the dosa till it get a nice golden brown color.

6.     Serve with chutney, sambar.

Onion rava:

On the tava spread some onion evenly and then sprinkle the batter on it.

Note: This dosa takes little longer to cook.

Mushroom pasta Indian style

Ingredients:

• Pasta -1 packet
• Carrot, Cabbage, broccoli florets -2 cups
• Green bell pepper -1 medium (cut lengthwise)
• Mushroom – 1cup
• Spring onion – 1 bunch                     
• Olive oil - 3 tbsp
• Soya sauce – 3tbsp
• Chilli sauce – 1tbsp (Based on spice level)
• Marinara sauce -2tbsp
• Salt to taste

Method:

Step1: Cooking pasta

1.     Take a large pan, half filled with water.

2.     When the water comes to boil, add pasta into it.

3.     Add salt and let it boil for 10 mins.

4.     When pasta is 75% cooked, drain the pasta and keep it aside.

Notes: don’t cook the pasta too much, it become mashy.

Step2: Preparing pasta:

1.     Heat oil in the heavy bottom pan, when oil becomes hot adds green bell pepper and salute for few minutes.

2.     Add mashroom fry till the moisture goes off and becomes dry.

3.     Add the chopped vegetables toss it for few minutes.

4.     Once the vegetables are half cooked, add pasta and mix well.

5.     Finally add spring onion and mix it.

6.     Then add soya sauce, chilli sauce and marinara sauce in the mixture and stir well with a spatula, continuously.

7.     Let it be on stove for 2 min .check for salt, if needed u can add now.

8.     Remove from fire. Serve it with ketchup.

Notes: I cook the vegetable fully, you can half cook it.

Ven Pongal

Ingredients:

• Basmati or Raw Rice- 1 cup
• Moong dhal (split/yellow) - 1/4 cup
• Cashews-6 broken into small pieces or halved
• Cumin seeds- 1tsp
• Peppercorns- 3/4 tsp
• Ginger – 2 pieces (3cent size)
• Curry leaves- 2spring
• Salt to taste
• Ghee or oil- 3 tbsp

Method: 1

1.     Wash and soak dhal & rice for half an hour.

2.     Take gee in a pressure cooker.

3.     When it is hot add curry leaves cumin, peppercorns, ginger, and cashews and toss it well. Don’t let to burn.

4.     Then add soaked rice, moong dhal, water (3 to 4 cups), salt and pressure cook for 3 to 4 whistles.

5.     When the steam subsides completely, open the cooker and mix it well so that it gets mashed nicely.

6.     Serve hot with chutney, sambar and vada. 

Method: 2

1.     Wash and soak dhal & rice for half an hour.

2.     Take a pressure cooker, add the soaked rice, moong dhal,water(3to4 cups),salt and pressure cook for 3 to 4 whistles.

3.     When the steam subsides completely, open the cooker and mix it well so that it gets mashed nicely.

4.     Take a wide pan and add 2or3 tbsp of ghee.

5.     When it is hot added curries leaves, cumin, peppercorns, ginger and cashews and toss well.

6.     When the raw smell goes off, add the cooked rice and dhal mixture to the pan.

7.     Scald well, within 2 to 3 minutes, pongal will start to gather like a halwa.

8.     Turn off the stove .Serve hot with chutney or sambar and vada.

Notes: Dry roast moong dhal, till it turns golden brown (optional).Cumin and peppercorn can be broken or whole.

Poori

Method:

Making Dough:

1.     Take 1 cup of wheat flour and sooji  soaked in water( soak the sooji in water before ½ an hour to make poori).Add water slowly and mix the dough well .Make it as a medium soft ball and keep it aside for 15 minutes. The take the dough and make it in to 12 equal part (not necessary to make 12 equal part, you can make the size as you requirement.

2.      Then roll the poori ( don’t roll it as thin as chapatti, it should be thicker so to get it puffed up)

3.      Note: Easy way to roll is use poori presser.

Frying Poori:               

      Take a kadai and pour oil in it (oil should be very hot for frying poori)

Put Poori dough one by one and will get yummy poor’s

Note: while frying poori have to press in the middle so to puff up like balloon and remove if it’s reddish brown.

Poori goes with Channa Masala, Potato Masala and etc….