ज्वारीचा दोसा | Jowar Dosa | Indian Style Sorghum Pancake | Jolladda Dose | Cholai Dosa

Hi!!

Summer has hit now and we are passing through the days of Agninkshatram here. With many guests coming in and going back in these vacations, I’m hardly getting time to try new recipes or click pictures. I’ve many more interesting posts planned for the next month, by which time my life will come to some stability.

I’m always trying to incorporate healthy grains in my diet and the easiest way that I find most of the times is to make a Dosa using them. Married to a South Indian, dosa is heartily welcomed by S and family. I keep changing the proportions of the grains to try new versions.

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अवरेकाळु दोसा | Indian Pancake With Hyacinth Beans| Vegan | Gluten Free | Step Wise | Winner Of September’s Only Event

Hi All!!

It is that time of the year when Avarekaalu is seen frequenting in the market and if I notice a good quality beans, I’ve to buy it. It so happened that I bought a big batch of the beans and my MIL got me more from Blr, so I had a lot of peeled avarekalu/mochai/ hyacinth beans at home, ready to use.

Whenever I’ve Avarekalu at home, the things regularly made are the akkitari Uppittu, avarekalu saaru and the akki rotti. Once I went more experimental and tried ambode which did turn out well. Each of these recipes have been posted step wise for people to understand it methodically. I was getting tired of going back to the same recipes again and again. It’s not that I do not like them but one needs more variety to try and savour, isn’t it? Hence, this time I decided to try new recipes using the beans and the first recipe that I laid my hands on was the avarekaalu dosa..

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Kis's Lunch Box Ideas | Brown Rice & Red Beaten Rice Dosa With Onion-Tomato Chutney | Indian Pancake | Vegan | Gluten Free | Dairy Free | Step Wise

Hi All!!

Sorry for being away from the blog all of a sudden..the intention was definitely not to disappear but somehow life became too busy with traveling, then unpacking and getting back to a regular routine..

I’m posting yet another healthy preparation which is perfect for not only pregnant women but any health conscious person. I’m personally trying to move gradually to eating brown rice rather than the polished rice. I had attempted this  preparation using brown rice before we started on a tour and during my travel I had carried my laptop too so that I could finish the post but life was so hectic that I never found time to complete the post. Finally today I’ve just pushed myself to sit in front of the screen and finish the incomplete job.

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अक्का पणजीच उपवासाच थालीपीठ​ | Akka Panaji’s Thalipeeth For Fasting Version I, Step Wise/ Upavasache Thalipeeth

Hi1
Nine days of fasting, the ‘Navaratra’ have recently got over. Many people fasted through all the nine days and a few on selected days. I wanted to post fasting recipes that time but things at home kept me away from active blogging. But this week again has few fasting days which also includes Hanuman Jayanti falling on the 25th, so thought of posting this fasting food, which I loved and now my family likes it too..

I’m posting today a recipe I grew up with, this is my great grand mother’s recipe. Whenever she used to fast, she would make thalipeeth of various kinds and we would eye her as we would only get a bite to taste. I must confess, I’ve never eaten a better thalipeeth than what she made.

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Shahi Dosa, Step By Step Filling & The Winner of March Month’s ‘Only’ Event

 

Hello Friends!!

Firstly apologies for disappearing suddenly, I was just held up with too many things..

Today I’m posting a Dosa recipe very close to my heart. This brings in many childhood memories..Almost once in a month after the Sunday meditation, I and my brother would accompany my parents and visit a vegetarian restaurant called Naivedyam, where I and my dad would religiously order the Shahi dosa and  savor that. While my brother ordered spring rolls and my Mom would order a paav bhaaji or chhole bhature. This happened for several years till the restaurant shut down. My dad also loved their Kashmiri pulao and after the restaurant shut down I tried the preparation

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SOS Pancakes, Stuffed Paneer N Spinach Paratha for The Review Of Fortune Rice Bran Health Oil

 
Hi All!

Last few days have been chaotic and messy, too many things happening and loads to finish with deadlines, the biggest of all the deadlines was finishing revision for the Final exams. The kid appears for his grade 7 exam and had a humongous syllabi to finish and every now and then was seeking my help. I’m taken for granted to clear his doubts and be around when he is studying as he hates being alone.

Besides this I had a carpenter and a plumber along with a mason working fulltime in my house past 4 days. My ears were deafened with all the knock knock and I was tired cleaning the house every now and then. And since all this was not enough my laptop started troubling and I was some how managing with the internet on my cell phone. I’ve a tough time when I’ve to do elaborate things using the cell phone.. Amongst all this mess the good thing that happened was that I received a 2litre can of Fortune Rice Bran Health Oil from BlogAdda with a smiley card along with it, that made my day. I am reviewing healthy heart oil as a part of the BlogAdda's Product Review Program for Indian Bloggers.

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Broccoli & Sprouts Pancake Dhokla

 

Hi All.

One can note that my recent posts are all health friendly and the theme of event for ‘Only’ is  very healthy too. Moving ahead in the same genre of recipes today I’ve come up with an innovative concept, Pancake Dhokla. To tell you honestly the concept did not come naturally to me, it came as a saviour to improve a disastrous recipe.

It so happened that I read a dhokla recipe using broccoli and sprouts. I got super excited after reading that as both the ingredients were healthy and using sprouts completely suited my this month’s theme. I went ahead with the recipe and realised that the dhokla did not get cooked at all after the given time period, so I cooked it for some more time but the result remained the same.

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Cucumber Dosa

Hi All!

As I have been mentioning that these days I am in no mood of elaborate cooking and I tend to make things which are quick to make and hassle free.

Cucumbers are very healthy to eat especially in summer as they help in hydrating the body with it’s large water content and rich source of minerals. I love to eat raw cucumber sprinkled with salt and chilli powder and it can be a feast for me. The flavour of cucumber is amazing so I thought making an instant dosa with it and gladly it turned out very tasty and flavourful so thought of sharing it with every one.

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कुटु के आटे और अरवी का दोसा | Buckwheat and Colocasia Dosa | Faraali/Upvaas/Fasting Food | Step Wise

Hi!

Sunday started off in a great way as I made one of my best impromptu preparation till date using the buckwheat. I know quite a few good ways to consume the buckwheat but making a dosa had never came to my mind till yesterday. I  was elated by the end result. To add to my elation S took me out for shopping and I shopped and shopped till I dropped. After returning home watched 3 Idiots again on Sony TV while eating a Cheese Burst Pizza. 

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Cashew-Tomato Chutney and Mushti Dose

Hi Friends!

In my attempt to make a hassle free and quick breakfast on weekends, I tried this Dosa. This recipe was shared with me by my friend Gayatri who is from Mangalore. Whenever she visits me or I visit her we do discuss FOOD, now that should not sound surprising, what else is a food blogger supposed to do… Last time when I had visited her she had offered me this dosa and I liked it so much that I asked her for the recipe and  she gladly shared that with me.

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Sprouted Moong and Barley Pesarattu

Hi Friends!

As it’s said “Eat breakfast like a king, lunch like a prince, and dinner like a pauper”. Breakfast is the most important meal of the day and I look forward to make easy, filling and healthier options for the same. Body needs a good dose of balanced diet in the morning after staying without food for about 8-10 hours. I surely try to concoct various pancakes or crepes as they are filling, nutritious and less time consuming.

Pesarattu is a crepe quite similar to dosa made from green gram without using the rice, it is quite a popular dish from Andhra Pradesh. It is either made with the husked or dehusked lentil and based on the type of lentil used it has a green or yellow colour.

This time when I made this I modified it to a large extent, instead of using the lentils I used the whole green gram (sabut moong) and  sprouted them to make it a more nutritive option, to increase the protein content added split black gram flour (urad dal), to further it added the whole barley flour and to keep it crisp used rice flour too.

Sprouting the legumes increases the protein content which is very important for the growth and development of cells. Barley is a very good diuretic and aids in healthy functioning of the kidneys. So this pesarattu is full of health benefits.

Ingredients

about 4 cups of sprouted green gram

1 cup rice flour

1/2 cup barley flour

1/2 cup urad dal flour

5-6 green chilies

a handful of cilantro

1 tsp chili pwd

2 tsp cumin pwd

3 tsp coriander pwd

a tsp of cumin seeds

salt to taste

water to make the batter

Method

Make a coarse paste with sprouted moong, cumin, cilantro, ginger and green chilies.

Mix all the flours.

Add salt to taste, cumin pwd, red chili pwd, coriander pwd and add water to make a dosa like batter.

Smear some oil on a non stick pan and spread the batter in concentric circles. This is thicker than the normal dosa.

Cook it from one side till you get a golden hue and then flip and cook on the other side.

Serve it with roasted peanut and coriander chutney.

काकडीचे थालीपीठ | Kakadiche Thalipeeth ..Maharashtrian Style Cucumber Pancakes | Step Wise | Breakfast Recipe | Lunch Combo-2

 

Hi Friends!
It is always challenging to make an interesting and healthy breakfast everyday. The items that frequent my kitchen during breakfast are Indori Kanda Poha, Avarekalu Uppittu, Upma, Shavage Upma, Ukadpendi,  Idli, Dosa…etc. I would love to hear, in which way you make your breakfast interesting, do let me know if you have interesting recipes to share.

Summer invites more cucumbers into our diet as it’s a good hydrating agent and  I do keep a good stock of them in my refrigerator all the times. Mostly I eat them raw with some salt, lime and red chilli powder on it, it’s simply superb. Because of the heat, I have lost the interest of indulging into elaborate cooking.

One of these days when I was trying to fix a decent breakfast and searching for ideas, I realized that I had not made Thalipeeth (pancakes) in  a long time. The name thalipeeth made me go down the memory lane making me realize further, that I had never fed my family Cucumber Thalipeeth, which happened to be my ‘childhood favourite’.  I was left shocked with the self realization and was pushed  deep in thoughts. I was wondering, how could that be possible!!! How could I completely forget making such an amazing preparation for so long especially when they have been my personal favourites… . I gave a deep sigh and did not waste a single minute after that. I collected all the ingredients fast and geared up to make these extremely flavourful, spicy and savoury pancakes which are called Thalipeeth in Maharashtra.

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Instant Bread Dosa… preparation in a jiffy

Hi.  I wish all my Indian friends a very happy REPUBLIC DAY.

Today I am posting a very simple, tasty and healthy recipe which is good for a working mom, tired mom, unwell mom or a sometimes lazy mom like me!!! Saturday night S asked me what’s for breakfast tomorrow? I was in a dubious state after the question as I had not planned anything till then. I surely do not like spending a lot of time in the kitchen on a Sunday. That time I just left the thought for the next day…how so very convenient..kal ka kal dekhenge …

Morning I entered the kitchen around 8 and kept the milk for boiling. The first thought that came to my mind was to make sandwich but instantly I shrugged it…who was going to boil potatoes…but then the bread caught my attention again and I thought why can’t I try a Dosa with it…surely will not taste bad and plus can be made quickly…hopefully!

So the next move was to put all the ingredients that came to my mind that point of time in the mixer grinder and make a spiced paste of that, then adjust the consistency of the batter, put the non-stick pan on gas stove, heat it and then pour a ladle full  of batter, spread the dosa and wait to see how it turns out….phew…I did lot of work…and I was so tired by then…LOL. Jokes apart one can sense how much time is really needed to make these dosas ready…

To my surprise the Dosa turned out really nice, in fact no one can make out there’s bread in it!!! The semolina added to the crispiness and curds provided the adequate sourness.  I tried an onion Uttapam also with this batter and  that tasted equally good. I will surely experiment more with this dosa in future but right now I am ready to give you the approx measurements of the ingredients…

Ingredients For Bread Dosa

5-6 slices bread (I used wheat-germ bread)

1/2 –3/4cup yogurt

1 cup poha

3/4 cup semolina/rava

3/4 cup rice flour

7-8 green chilies

handful of chopped cilantro

an inch of ginger

salt to taste

oil for applying

a tsp of cumin seeds

Method

Grind all the ingredients except oil and cumin to a smooth paste. Mix water, cumin seeds and  make the batter. This batter has to be made slightly thinner than the normal dosa batter. Heat the non stick tava and spread the dosa  and leave oil  on its sides. Turn the dosa and cook it from the other side too. My observation was that this dosa takes a longer time to cook on one side than the regular ones… Once done serve it with chutney of your choice. My kids had it with some butter and it’s surely filling..

Note- The spice level should be kept a little high, else it can taste very bland.
Sending this to RV and Sudeshana’s

Soybean and Rice Adai

Hi Friends.

Now that I felt rejuvenated after enjoying a fun filled long weekend with my family, I decided to clean my pantry and to take a stock check of what all I have in there and clean up the mess if any (a part of my resolution for this year..not to let the grocery go waste).

While doing the stock check I found that I have very good quality Soybeans which were completely neglected by me. This packet of beans looked at me very angrily and castigated me to overlook it’s presence, not fair, not fair it said. So in the urge to finish these extremely healthy and nutritious beans I soaked them all overnight without thinking what I will do with them (did I decide that I will plan out things well in advance as a part of my new year resolution?). I just told myself I will make something interesting.

Just before I decided to retire to bed I was attacked by another thought… I have not thought about breakfast. These days I plan and keep my veggies and other ingredients ready for morning as I feel too lazy to come out of the comforter…so cold it is!!!!! Instantly with no second thoughts I decided to soak some rice….Yes, you guessed it right! I surely had Adai in my mind.  I did think wisely, right!!! 

 Adai are Indian pancakes made from rice and legumes. It’s a  kind of Dosa and very popular in Tamilnadu. These pancakes have a crisp outer texture and are soft inside. Served with Chutney or Podi they make a filling breakfast/ lunch/ dinner.

Health facts

Soybeans are extremely nutritious, it contains carbohydrate, fat, protein, vitamins, minerals like calcium, folic acid and iron. The protein in soybean has all the essential amino acids that is adequate for human health. It has high lecithin content and is therefore excellent for mental fatigue and for protection against cholesterol deposits. Lecithin is a brain food, a tonic and energizer.

I found this as a good way to provide a PROTEIN PACKED MEAL for the kids, an ideal way to add soybean to our diet.

As I have mentioned that I soaked things without any measurements so I am providing you with approx quantities.

Ingredients to grind

1 1/2 cups of soaked soybeans (approx)

2 cups soaked rice (approx)

5-6 green chilies

1-tsp cumin seeds

1-1/2 inch piece ginger

 to add to the batter

2 chopped onions

1 tsp cumin seeds

2 tsp pounded fennel seeds

chopped cilantro (optional)

salt to taste and

oil for cooking

Method

Grind together soybeans, ginger, green chilies to a  paste ( keep it a little coarse).

Grind rice separately to a not so fine paste.

Mix the two and add all the other ingredients. I would definitely recommend the addition of fennel seeds which imparts excellent taste to this Adai. Add water to adjust the consistency of a dosa batter.

Heat the girdle and smear it with some oil. Take a ladle full of batter and spread it in concentric circles. These are not made very thin and are slightly thicker than the normal dosa.

With the help of an oil dropper spread some oil in the centre and the sides. When one side is done and is nicely golden brown in colour flip and cook  the other side. The edges of Adai are not as even and smooth as that of a Dosa, so do not panic..

  

When both the sides are done, serve it hot with with coconut or any other tangy, spicy chutney of your choice.

Do I really need to tell you that these are very very tasty and quite filling too….. I am surely ready to make them again!!
Sending this as my entry to EC’s MLLA-19 the brainchild of Susan    , to CFK-creative food for picky/fussy eater’s Hosted by Sara and is the brainchild of Sharmi of Neivedyam and to Srivalli’s Kid’s Delight – Wholesome Breakfast.

Avarekaalu Akki Rotti- Rice pancakes with Avarekaalu beans..and awards too

Hi! I am posting a recipe again with Avarekalu. In my previous post with these beans I had posted a famous Upma/ Uppittu from Karnataka. In this post I am posting an Akki roti/ Rice roti. I have posted  another version of Akki Roti earlier also which you can check here. Along with S, I have also started enjoying these superb beans.

Normally on a Sunday if we are planning to go out I will indulge into a cooking a heavy breakfast or brunch so that the kids are satiated and do not bother us while we finish our chores. So this time we indulged ourselves into these extremely tasty Akki Rotis. These are to be finished fast after they are cooked as they turn very chewy otherwise, so in a hurry-burry I have managed to click these pics.

This akki roti has a flavor of the beans surely but also of the fresh coconut. It also has additional flavors of curry leaves, cilantro and is spiced with green chilies. To provide additional crispiness I added Semolina/ rava to it.

These taste best when served with butter/ghee.

Ingredients

Serves –4

2-1/2 cups rice flour(akki)

1/2 cup Semolina/ rava

1 to 1-1/2 cup  avarekalu

1 cup freshly grated coconut

8-10 green chilies chopped

2 strings curry leaves chopped

3-4 tbsp chopped cilantro

2 tsp cumin seeds

salt to taste

hot water for kneading

Method

Pressure cook the avarekalu and coconut with salt to taste else cook in water till done.

Mix the rice flour, semolina, boiled avarekalu, coconut and add all the remaining ingredients together.

After mixing the ingredients form a well in the centre and put the hot water in it.

With the help of a spoon start mixing, once the temperature of the mix is tolerable to the fingers start mixing using hands. Keep adding water till every thing gets mixed properly to form a very soft dough which can spread easily.

Grease a non stick pan properly with oil. Take an orange sized ball of the dough  and put it on the pan. With the help of the fingers press it and then flatten it evenly to form a round shaped roti.The thickness of the roti should be around 5-6mm. If required dip fingers in water while flattening the roti. Make hole in the centre and put a little oil. This prevents sticking of the roti in the centre.

Now heat the pan first on high flame and once the pan is hot simmer the flame. Spread some oil on the top of the roti and then cover the roti with the lid. Once the base/ bottom part is done flip and cook the other side.


Once cooked on both the side serve it with some clarified butter/butter.


Tip- If one likes sour taste can add 3-4 tbsp curds while making the dough.
I am sending this to MLLA-17 hosted by Sra at when my soup came alive and is the brainchild of Susan of The well seasoned cook
to EFM - Variety rice series  conducted by SriLekha

Priya of Priya’s recipes has passed me this and Anncoo has passed me this Thanks a lot both of you, I am truly humbled.

Stuffed Oats-Wheat Pancake and a few awards..

 

Hi!
As a health conscious mother I have to constantly concoct preparations which are healthy, nutritive and at the same time tasty too. My kids are not fond of oats and I always  had a difficult  time making them eat it.

We all know both Wheat and Oats are extremely Nutritive. We being largely the wheat eaters, it’s benefits we enjoy.  The challenge is always  adding and introducing  other grains. By making these extremely tasty and nutritive pancakes I passed one such challenge of adding Oats into our meals.

The pancakes made out of oats and wheat can be very bland if not spiced and flavored properly. I have added chilies, coriander, garlic and curds to my pancake to add in the flavor. These pancakes have to be handled very delicately as they can break off easily. To make them crisp, they need to be cooked on low flame on either side, that’s where semolina helps.

The stuffing of Cottage Cheese and capsicum provides the protein content, vitamins and minerals.

Health facts about Oats (Source eatmoreoats.com)

Oatmeal and oat bran are significant sources of dietary fiber. This fiber contains a mixture of about half soluble and half insoluble fibers. One component of the soluble fibre found in oats is beta-glucans, a soluble fiber which has proven effective in lowering blood cholesterol. Here's how it works. Soluble fiber breaks down as it passes through the digestive tract, forming a gel that traps some substances related to cholesterol, such as cholesterol-rich bile acids. This entrapment reduces the absorption of cholesterol into the bloodstream. The bad cholesterol, LDL, is trapped without lowering good cholesterol (HDL). Oats and grains are also one of the best sources of compounds called tocotrienols. These are antioxidants which together with tocopherols form vitamin E. The tocotrienols inhibit cholesterol synthesis and have been found to lower blood cholesterol. The accumulation of cholesterol is implicated in many types of cardiovascular disease. Oats, like all cholesterol-lowering agents, are most effective when consumed as part of a low-fat, high-fiber diet taken together with plenty of exercise.

The Recipe…

Ingredients for Pancake

1 cup whole wheat flour

3/4 cup rolled oats  powdered

4-5 tbsp semolina

1 tsp whole cumin seeds

4-5 green chilies crushed

3-4 garlic pods crushed

3 tbsp curds

salt to taste

water to adjust consistency

1 onion finely chopped

2-3 tbsp cilantro chopped

For the Stuffing

100gms Cottage Cheese grated

1 large capsicum chopped finely

salt to taste

cumin pwd as per taste ( I added about 11/2 tsp)

Method

  

Mix all the ingredients of the pan cake and add enough water to make a batter of pouring consistency.

  

Heat a Non stick pan and smear it with few drops of oil, spread the batter like you make Uttappam. Simmer the flame. Once the air escapes and the holes  are formed pour in a little oil around the edges and a few in the centre. When the lower side turns crisp flip the pancake and cook on the other side.

Turn the pancake again and fill in the stuffing. Fold the pancake and serve.

My friends Sushma Mallya, Padma, Raje and Babli  have passed on  a few  awards. I am a bit late to acknowledge here, sorry girls for that.Those of you who have not visited their blogs do visit, they are highly talented bloggers.

Babli and Raje  have passed a giant bear hug.

Babli has also passed

Raje has also passed  

Thanks a lot both of you.

Sushma and Padma have passed .

This  Over the top award comes with a meme

1. Where is your cell phone: On my bed next to me

2. Your hair: dark Brown

3. Your mother: My best friend

4. Your father: My pride

5. Your favorite food: Indian and Thai

6. Your dream last night: I do not remember

7. Your favorite drink: Vergin Pina Colada

8. Your dream/goal: To write my cook book

9. What room are you in: Bed room

10. Your hobby: keeps changing

11. Your fear: Heights

12. Where do you want to be in 6 years: Where my destiny takes me

13. Where were you last night: Home

14. Something you aren’t:  Liar

15. Muffins: Not very fond of

16. Wish list item: holiday to Goa once again

17. Where did you grow up: in India

18. Last thing you did: Was making my son read Hindi literature

19. What are you wearing: Bandhani Salvar Kurta

20. Your TV:  Switched Off

21. Your pets: No

22. Your friends: Very choosy about them

23. Your life: Great

24. Your mood: Happy

25. Missing someone: My parents

26. Vehicle: Hyundai Verna and Santro

27. Something you’re not wearing: My Bindi

28. Your favorite store: Alpha, More Supermarket (Aditya Birla Retail)

29. Your favorite color: None in particular

30. When was the last time you laughed: in the morning

31. Last time you cried: well nobody would like to remember that

32. Your best friend: My husband S

33. One place that I go over and over: Kitchen

34. One person who emails me regularly: My friend Anubha

35. Favorite place to eat: Davangere benne dose in Bangalore

I am passing  the “Over the Top” award and the Meme to Prasu, Radha, Sadhana and Muskaan, Sangeeta Subhash, Sireesha , Preeti and Somoo. Girls  enjoy and pass on.

I am sending this as my entry to EFM -Oats series hosted by SrishKitchen

    

CFK-Wheat hosted by Sireesha at Kidz Delightand

WYF : Light Meal  hosted by EC at Simple Indian Food