Puli Rawa Upma

Puli or Tamarind Rawa Upma is a twist from the normal Upma, A different Upma with the tangy taste. Try it out...

What you need for Puli Rawa Upma:

• Rawa/Semolina - 2 Cups
• Tamarind - 1 gooseberry size
• Red chilli - 2 
• Green Chilli - 2
• Mustard Seeds - 1 tbsp
• Chana daal - 1 tbsp
• Asafoetida/hing - a pinch
• Curry Leaves - few
• Gingelly Oil - 3 tbsp
• Salt To taste

The preparation Method:

• Soak tamarind  in warm water for 5 mins and extract the juice
• In a heavy bottomed pan, add  1tbsp of  oil and rawa and fry it till smell comes. Take this out and keep it aside in a bowl
• Now add remaining 2 tbsp of oil in the pan, add mustard seeds and when the mustard seeds starts to sputter, add broken red chilli,chana daal, curry leaves and chopped green chilli and hing and fry for a while
• Add the tamarind extract to seasoned ingredients and add required salt
• When the tamarind juice starts to boil, add rawa and mix it well to avoid lumps
• Keep the flame low and allow the rawa to cook well
• When the rawa is cooked completely, remove from flame
• The delicious Puli rawa upma is ready to serve with appalam.

Spinach Pasta

This is a delicious pasta dish with fresh spinach and tomato sauce. Creamy spinach pasta looks and tastes great.

What you need for Spinach Pasta:

• Spinach - 1 cup
• Pasta -1 cup
• Cream - 4 tbsp
• Tomato sauce - 2 tbsp
• Pepper- 1 tbsp
• Garlic - 4 pods crushed
• Onion - 1 chopped 
• Salt to taste

The Preparation method:

• Boil the spinach for few minutes till the leaves become soft.
• Grind the spinach and keep it aside.
• Boil the pasta with salt and 1 tbsp of oil. Keep it aside.
• Heat oil in a pan. Saute onion,salt and garlic,then add the pasta and grounded spinach.Mix well.
• Add cream ,tomato sauce and crushed pepper.Cook till the water evaporates.
• Switch off the flame and spinach pasta is ready to be served.

Pindi chole

Pindi Chole is a very popular Punjabi dish. This is almost a dry  dish with chick peas or chole nicely coated with spices and can be eaten with poori or roti.

What you need for Pindi Chole :

• Chana - 2 cups
• Onion - 2
• Tomato- 1
• Ginger Garlic Paste -1 tbsp
• Ajwain -1/4 tbsp
• Shahi Jeera -1/4 tbsp
• Cumin Seeds-1/4 tbsp
• Maize -1/4 tbsp
• Cinnamon Sticks -2 inch piece
• Coriander Seeds -1 tbsp
• Black Pepper -1/2 tbsp
• Cloves -3 no
• Nut Meg Powder -Pinch
• Cardamom -3 no
• Dried pomegranate seeds -1 tbsp
• Turmeric 1/4 tbsp
• Tea bag - 1 sachet or 1 tbsp tied in a muslin cloth
• Chilly Powder 1 tbsp
• Hing -Pinch
• Black Salt -1/4 tbsp
• Tamarind Juice -2 tbsp
• Kasoori Methi -1/2 tbsp
• Mint Chopped-few
• Coriander Chopped -few 
• Salt to taste

The preparation method:

• Soak the chana over night.Take a pressure cooker, add chana ,tea bag ( or tea powder tie in a muslin cloth) , water, turmeric, salt and cook this till chana is tender. 
• Take a pan and add dried pomegranate seeds, cardamom, nut meg, cloves, black pepper, coriander seeds, cinnamon sticks, maize, cumin seeds, shahi jeera, ajwain . Slowly dry roast these ingredients, and put it into the blender and make a powder.
• Heat oil in a pan. Fry onion then add ginger garlic paste, tomato, cook this till tomatoes are soft, 
• Add chilly powder, hing,and the grounded powder.Saute it for 2 minutes in a slow flame and add cooked  chana, salt and black salt, mix it and put the lid on. Let it cook for 10 minutes,
• Then add tamarind juice, mix it and add kasoori methi, chopped mint, chopped coriander. Cook this 2 minutes then switch off the flame. 
• Serve this yummy dish with Poori or Chapatti.

Palak/Spinach Poori

Palak/Spinach Poori is a delicious and healthy Indian fry bread using spinach and whole wheat flour. This is an healthier option compared to Pooris made with high fat bread and taste yummy too.

What you need for Palak/Spinach Poori:

• Wheat flour / atta -2 cup
• Semolina/Rawa - 4 tbsp
• Spinach -1cup
• Oil
• Salt to taste

The Preparation Method:

• Clean and grind the spinach leaves
• Mix salt and rawa  into the atta and make a thick dough (thicker than dough made for chapatis) by adding the grounded spinach puree.
• You can leave the dough , covered, for 10 minutes.
• Divide the dough into small balls and roll out with a pin, making sure the thickness is even. Only then the pooris will puff out when frying.
• Deep fry in the oil till turning over until both sides are done
• Tasty spinach Poori is ready to be served hot.

Chicken Poori

Bring variety to the usual Poori by making a sandwich out of them with chicken filling  between two poories. Very simple to make and really delicious.

What you need to make Chicken Poori :

• Minced Chicken  - 200gm 
• Finely Chopped Coriander Leaves
• Finely Chopped Curry Leaves - 1 Springs
• Garam Masala Powder- 1/2 tbsp
• Chilli Powder- 1/4 tbsp
• Chapathi Aata- 1/2 Cup
• Finely Chopped Green Chillies- 4 
• Finely Chopped Onions - 1/2
• Curds- 1 tbsp
• Ginger Garlic Paste- 1/2 tbsp
• Black Pepper Powder-1/4 tbsp
• Turmeric Powder- a pinch
• Lime juice - a few drops
• Salt To Taste

The Preparation Method :

• Marinate minced chicken with salt, chilli powder, pepper powder,little turmeric, garam masala powder, very little ginger garlic paste, little curds & keep aside. 
• Make puri dough & set aside. 
• Heat some oil in a pan, add onions,chillies, curry leaves & fry till light brown, add ginger garlic paste & fry for a min.add the marinated chicken & fry till nicely cooked. add some lime juice, garnish with finely chopped coriander leaves & keep aside. 
• Make puris with the dough, take a puri & spread some chicken filling on it, take another puri & cover it & seal the edges ( i.e chicken filling sandwiched between two puries). Deep fry in oil & serve.

Sooji Gothambu or Broken Wheat Uppma

Broken Wheat Upma is a broken wheat variation of the traditional semolina upma and a very healthy recipe.

What you need for Sooji Gothambu Upma:

• Sooji / Cracked wheat - 1 cup
• Onion -1 chopped
• Green Chilli - 2 slit
• Ginger - 1 piece chopped 
• Curry leaves - few
• Carrot - 1 
• Corn - 1/4 cup
• Potato - 1 
• Grean peas - 1/4 cup
• Mustard seeds - 1/2 tsp
• Channa Daal - 1 tbsp
• Urad Daal - 1 tbsp
• Cashew nut -10 no
• Salt to taste

The Preparation method:

• Heat oil in the pan. Splutter mustard seeds , add  chana Daal, urad daal and cashew nut and fry it lightly.
• Add onion, green chilli, curry leaves ,ginger and salt and saute  till the onions turn brown. 
• Add vegetables and saute for few minutes.
• Add enough water and allow to boil . 
• Then add Sooji gothambu /  broken wheat and mix well.
• Cover it and cook till the sooji gothambu / broken wheat upma  and vegetables are well cooked.
• Serve it hot for breakfast or dinner.

Batura

Batura is a traditional North Indian Punjabi classic bread which is usually savored with Chole - together called as "Chole Batura". Though this is a north Indian dish , it is very popular in South India.

What you need for Batura:

• Maida/Plain flour - 1 cup
• Rava -2 tbsp
• Sugar - 1 tbsp
• Buttermilk - 1/2 cup
• Baking soda - a pinch
• Milk /Water - 1/2 cup
• Salt to taste 

The preparation method:

• Mix all the ingredients together.Add a little oil and make soft dough.
• You can leave the dough , covered,  to rest minimum for an hour.
• Divide the dough into  balls and roll out with a pin, making sure the thickness is even. Only then the batura will puff out when frying. Press both side of the bread with a flat ladle while frying will also ensure that the batura balloons up.
• Deep fry in the oil till turning over until both sides are golden brown. 
• Tasty bathura  is ready to be served hot with chole.
 

Pathiri

Pathiri (http://en.wikipedia.org/wiki/Pathiri) is a very popular dish of Kerala Muslims. This is very healthy dish as very little oil is used in the preparation and is made entirely with rice flour.

What you need for Pathiri:

• Rice powder (roasted) - 1cup
• Water - 1cup
• Coconut oil -1tbsp
• Salt to taste

The Preparation method:

• Boil 1 cup of water with 1 tbsp coconut oil and little salt. 
• When it boils, add rice powder slowly and stirring continuously.Switch off the stove and transfer the contents to a vessel which is big enough to knead.Allow it to cool for a while and start kneading the dough when it is warm.
• Knead well using both hands.That is the only way you will get soft pathiris. Make lemon sized ball from the dough. 
• Using each ball make pathiris in the same manner as we do it for chapati using chapati roller.
• Heat a tawa on medium flame. When it is hot enough place pathiri on it.After few seconds you can see that steam comes through it.Soon turned the pathiri.Again turned it and pathiri will puffs up.Remove it from the tawa.
• Serve with chicken/mutton curry.

Idiyappam

Idiyappam or String Hoppers (http://en.wikipedia.org/wiki/Idiyappam) is probably the most popular south indian breakfast , after idli and dosa. Like Idli , Idiyappam is very healthy as it is steamed. Idiyappam maker , as in the image below , is required to make the idiyappam in shape of strings.

















What you need to make Idiyappam:

• Roasted Rice flour - 1 cup
• Water- 2 cup
• Grated coconut- 1 cup (optional)
• Salt to taste

The preparation method:

• Boil water and mix it with rice flour and salt add  1 tsp oil.Remove from the stove and let it cool down .
• After the dough cools down a bit, knead the dough using your hands until it is soft.
• Put the dough into the idiyappam maker and press little on the idli steamer and put grated coconut on the top. Then press rest of the dough to the top of the coconut. Steam it well.
• Idiyappam is ready to be served with coconut milk or Kadala curry.

Idli

The South Indian wonder food Idli (http://en.wikipedia.org/wiki/Idli) is probably the healthiest of all Indian dishes. Idlis have a high nutrient value as they are made out of rice and urad dal : they provide carbohydrates and proteins. They are low-fat.They are easy to digest, and very tasty.Being a wholesome food, they can be had a a meal by themselves ( breakfast, lunch and dinner ).Being very tasty, they make an interesting snack food, too.Convenience of preparation, a good nutritive value and easy digestibility have made them one of India's most popular food items!

What you need for Idli:

• Raw rice/Idli rice - 3 cup
• Boiled rice - 1 cup
• Fenugreek seed-2 tbsp
• Urad daal-1 cup
• Salt to taste

Preparation method:

• Soak rice ,fenugreek seeds and urad dal in water for minimum 2 hours.
• Grind it to a fine batter using a blender or grinder. The batter should not be too watery or thick.  
• Allow it to ferment.Normally it takes a half a day. After this , you can keep this in fridge for a week.
• Add salt when you are ready to make idli.
• Take greased idli moulds and pour the batter into each mould filling only 3/4 of the mould. Steam for about 15-20  minutes.Wait for it to cool down a bit before taking them off from the moulds.
• Serve hot with sambar or any chutney.

Poori with Potato masala

Poori is a very popular breakfast item all over India. It can also be eaten as a light meal or snack. The size of poori is smaller than the chapati.While frying, the bread puffs up.  Poori can be accompanied with a variety of dishes but it usually preferred with potato masala.

What you need for making Poori 

• Wheat flour / atta -2 cup
• Semolina/Rawa - 4 tbsp
• Oil
• Warm water
• Salt to taste

The preparation  method:

• Mix salt and rawa  into the atta and make a thick dough (thicker than dough made for chappathis) by adding the warm water little at a time.
• You can leave the dough , covered,  to rest for an hour
•  Divide the dough into small balls and roll out with a pin, making sure the thickness is even. Only then the pooris will puff out when frying.
•  Deep fry in the oil till turning over until both sides are golden brown.
• Tasty Poori is ready to be served hot.

What you need for Potato Masala:

• Potato- 6
• Onion -2 chopped
• Green chilli -2
• Ginger -1 piece
• Curry leaves - few
• Chana daal -1tbsp
• Mustard seed - 1/2tbsp
• Cumin -1/2tbsp
• Coriander leaves -few
• Salt to taste

The preparation method:

• Boil the potatoes well.Mash it and keep it aside.
• Heat oil in a pan, splutter mustard seeds.Fry chana daal till it brown.
• Add onion,green chilli, ginger ,curry leaves ,turmeric powder and salt.saute well till the onions are brown in color.
• Add the mashed potato in to it.Sprinkle some water and mix well
• Potato masala is ready to be served with poori.

Rava Idli

Rava idli is a variation of the popular South Indian breakfast item, idli, made with rava (semolina)


What you need to make Rava Idli:

• Rava /sooji/semolina -1 cup
• Mustard seeds - 1/2 tbsp
• Chana daal - 1 tbsp
• Urad daal - 1 tbsp
• Ginger - 1 piece
• Green chilli - 2 finely chopped
• Curry leaves - few
• Carrot - 2 grated
• Coriander leaves - few
• Grated coconut - 3 tbsp
• Curd - 1 cup 
• Cashew nuts - 5 to 6
• Ghee - 1 tbsp optional
• salt to taste

The Preparation method:

• Heat ghee/ oil , add the mustard seeds and once they splutter, add the chana dal ,urad daal and saute till the dal turns golden brown. Add the green chillis, curry leaves,cashew nuts and ginger.
• Mix the rava with curd and water .Add salt and mix well.
• Add grated coconut ,grated carrot ,coriander leaves and the seasoning in to it.
• Keep it aside for 1 hour.
• Grease idli plates. Pour 1 spatula of batter in to it.
• Steam the rava idlis the same way as you would do the idlis .
• Tasty rava idli is ready to be served with chutney.

Vattayappam

Vattayappam/steamed sweetened rice cake is a typical  Kerala Christian dish.  We can have it as a tea-time snack or even for breakfast.Though it is little sweet, it goes well with a spicy curry.


What you need for Vattayappam:

• Raw rice -2 cup
• Coconut - 1/2 shell grated
• Rava/semolina - 3 tbsp
• Yeast -1/2 tbsp
• Cooked rice -1/2 cup
• Sugar -1/4 cup
• Ghee - 2 tbsp
• Cardamom - 2 
• Raisins - few
• Salt to taste

The preparation method:

• Soak the rice in water for 4 to 5  hours .
• Grind the rice with grated coconut,and cooked rice by adding enough water. The batter should not be too watery nor too thick.It has to be in the consistency of dosa batter.
• Mix the yeast in warm water and add in to the batter.
• Boil the semolina with 1tbsp of the batter in 1 cup of water.Stir well on a medium flame. When it is semi-thick, switch off the gas. Allow it to cool. Add this mixture in batter.
• Add sugar, salt and cardamom powder and mix it well.
• Keep it aside for 4 to 5 hours or overnight.
• Apply a little ghee/oil in a cake tin or idli vessel ,pour the batter into it.Put some raisins on the the top. Steam it for 20 – 25 minutes.
• Tasty Vattayappam is ready to eat as a snack or for breakfast.

Couscous Upma

Couscous is one of the healthiest grain-based products.Couscous Upma is a great light complete meal and is very similar to Semiya or Rava Upma.


What you need for Couscous Upma:

• Couscous - 2 cup
• Onion - 1 chopped 
• Carrot - 1 chopped into small pieces 
• Potato - 1 chopped
• Peas - 1/4 cup
• Corn - 1/4 cup
• Green chillies - 2
• Ginger- 1 piece chopped
• Curry leaves - few
• Mustard seeds - 1/4 tsp
• Chana daal - 1/4 tbsp
• Urad daal  - 1/4 tbsp
• Salt to taste

The Preparation Method:

• Heat oil in a pan.Splutter mustard seeds.Add chana daal and urad daal. Stir till they slightly brown.
• Add onion,green chilli,ginger ,curry leaves and salt.Saute till the onions turn brown.
• Add the vegetables and water. Cook till the vegetables 3/4th cooked.
• Finally add the couscous and keep on medium flame till couscous is well cooked.
• Yummy and healthy vegetable couscous upma is ready to eat .

Idli Podi

After Sambar , the best combination for Idli or Dosa is Idli podi or Idli Milagai podi -  made from a perfect blend of spices. You can make this and store it in your pantry for a long duration. When you are in a hurry or if your chutney or sambar is over, this always helps.


What you need for Idli Podi :

• Urad dal - 1/4 cup
• Split peas(Kadalai paruppu/Channa dal) - 1/4 cup
• Fried split peas(Pottukadalai) - 1 tablespoon
• Lentils (Toor dal) - 2 tablespoons
• Red Chillies - 6-7 per as spice level
• Asafoetida - a small piece
• Salt to taste

The Preparation Method :

• Heat a wok and dry roast the Channa dal and the Urad dal separately until deep brown.Keep the flame'medium',taking care not to over or under fry.The frying part is the most important slot as this decides the quality of the powder.  
• Now add oil in the same wok and roast the piece of asafoetida.Remove soon and keep aside.
• Using the same oil fry the red chillies,taking care not to burn them,in a low flame till the colour changes and its aroma comes out at this stage).Add salt and mix.Remove the chillies from the wok. 
• Cool the roasted ingredients and powder altogether in a blender.You can make it a little coarse or powdery as per your preference.
• Idli Podi is ready to served with Idli or Dosa.

Raagi Dosa

Raagi aka Finger millet is very nutritious whole grain rich in calcium. Raagi Dosa is healthy twist to the normal dosa and is suitable for diabetics patients.


What you need for Raagi Dosa:

• Raagi flour - 2 cups
• Urad daal - 1/2 cup
• Raw rice - 1/4 cup
• Fenugreek seeds - 1/2 tbsp
• Salt to taste

The preparation method

• Soak urad daal , raw rice and fenugreek seeds in water for minimum 2 hours.
• Grind this by adding little water.
• Pour the raggi flour in to the grounded mixture.
• Mix well and add salt.
• You are ready to  make raggi dosa.
• Heat a tawa.Pour one ladle of raggi batter in to it.Add little oil around it and heat it one side is done.
• Flip over the dosa and cook the other side.
• Healthy and tasty raggi dosa is ready to be served with coconut chutney or any other chutney.

Vellappam

Vellappam is our most favorite kerala breakfast dish. Vellappam is bowl-shaped thin pancakes made from fermented rice flour. They derive their shape from the small Appachatti in which they are cooked.


What you need for Vellappam:

• Raw rice - 2 cup
• Fresh grated coconut- 1 cup
• Cooked rice - 1/4 cup
• Yeast -1/2 tbsp
• Sugar - 1 tbsp
• Salt to taste

The preparation method:

• Soak raw rice in water for 4 to 5 hours.
• In a grinder/ mixie, grind soaked raw rice, grated coconut and cooked rice, little at a time to a smooth paste with water. The batter should not be too watery nor too thick.
• If you want it more soft, you can made a kurukku/thari/thick paste with 4 tbsp of the grounded rice and 1 cup of water.Stir well on a medium flame. When it is semi thick, switch off the gas. Allow it to cool. Mix this mixture in batter.
• Pour the batter into a utensil. Since the batter will ferment and rise in volume, use a big enough utensil.
• In a small bowl, take 1/4 cup lukewarm water. Add sugar, stir and dissolve it. Add yeast to this solution. Pour this yeast solution to the batter and stir well.
• Rest the batter in a warm place to ferment and rise in volume. (You can make the batter in the evening and rest it overnight to ferment.) Add salt to the batter and stir.
• Heat a non- stick pan or a appachatti to make vellappam. Pour one ladle of batter to the pan, lift the pan from stove and slightly twist around to spread the batter in the pan to make a circular shape. Close with a lid and cook on low heat.
• Take the cooked appam from the pan and serve hot with stew or kadala curry.

Uthappam

Uthappam is a thick spongy version of dosa with a lot of flavourful toppings to make it irresistible. This is often made with left over dosa batter. Think of it as south-indian pizza !


What you need for Uthappam:

• Raw rice - 3 cup
• Boiled rice - 1 cup
• Fenugreek seed-2 tbsp
• Urad daal-1 cup
• Onion-1 chopped
• Green chilli-2 chopped
• Tomato-1 chopped
• Coriander leaves-few chopped
• Curry leaves-few
• Salt to taste

The preparation method for the batter:

• Soak rice ,fenugreek seeds and uraad daal in water for minimum 2 hours.
• Grind it to a fine batter using a blender or grinder. The batter should not be too watery or thick.  
• Allow it to ferment.Normally it takes a half a day.
• Add salt when you are ready to make Uthappam.

How to make a Uthappam:

• Heat a tawa / skillet.
• Take a ladle full of  batter and spread it to a thick but small dosa (6 inch dia. approximately). 
• Spread chopped onion,green chilli,curry leaves ,tomato and coriander leaves on top of it.
• When one side is done, flip it to the other side. Cook for 2-3 seconds and flip it again.
• Cook on both sides for a few seconds. Serve hot.

Adai Dosa

Adai Dosa is a delicious South Indian pancake made with rice and lentils. Its a very popular breakfast recipe in Tamil Nadu. Coconut chutney is perfect pairing to adai.
What you need for Adai Dosa:

• Boiled rice - 1/2 cup
• Raw rice -1/2 cup
• Urad daal - 1/4 cup
• Toor  daal - 1/4 cup
• Chana daal - 1/4 cup
• Moong daal - 1/4 cup
• Hing - 1/2 tbsp
• Red chilli - 4
• Curry leaves - few
• Salt to taste

The preparation Method:

• Soak the rice and daals in water minimum  for 2 hours.
• Grind all the ingredients together and make it a thick batter (like dosa batter)
• Take a tawa and   pour a ladle of batter and spread it in circular motion. Add a tbsp of oil around it.  
• Then flip it over to the other side and drizzle a tsp of oil around the adai. Let it get cooked. 
• After both sides are cooked, remove from tawa and serve it hot with coconut chutney or aviyal.

Moong Dal Dosa /Pesarattu

Moong dal dosas are a great substitute for the traditional dosas. It is also called  Pesarattu in  Andhra.Basically it is made with moong dal and rice soaked over night. This dosa doesn't need fermenting.Moong dal dosas are faster and easier to prepare


What you need to make Moong Daal dosa:

• Moong dal -2 cups
• Rice-2 tbsp
• Green chilli -2
• Ginger-1 piece
• Cumin-1 tbsp
• Salt to taste

The preparation Method:

• Soak  Moong dal and rice in water for minimum 2 hours .
• Then blend all the ingredients together into a smooth batter.
• Take a tawa and make dosa the usual way.
• Simple and delicious dosa is ready to be served with coconut chutney or any other chutney.