Seyal Double Roti (onion and tomato gravy with bread)

Whenever I use to search any information in internet, moving from one link to other I use to end in other place. Hope this use to happen for everyone; like that I came across this recipe from here. The name pulled me more towards this and finally planned that for next day dinner. Made few changes to the original recipe and made it to a complete filling meal.

Ingredients:

Sandwich bread	2-3
Coriander leaves chopped	1 cup (tightly packed)
Spinach chopped	½ cup
Cooked channa	½ cup
Onion chopped	1 cup
Tomato pure	from 2 medium sized tomatoes
Ginger garlic paste	1 Tbsp
Chili powder	1 tsp
Turmeric powder	¼ tsp
Tamarind paste	1 tsp
Salt	as per taste
Oil	2 Tbsp

 

Directions:

1. Heat oil in a thick bottomed pan, once the oil is hot add green chilies saute for few second and add chopped onion.
2. After 2 minutes add ginger garlic paste and cook until raw smell leaves. After that add spinach saute for a minute and add coriander leaves.
3. After two to three minutes of sautéing add turmeric and chili powder and mix well.
4. Add the tomato pure and cook on low flame for about 5- 10 minutes by covering the lid.
5. Mean time heat 2 cups of water in a sauce pan, after 10 minutes mash the mixture to a smooth paste.
6. Add the cooked channa and mix well, add enough boiling water to make gravy. Next add tamarind paste and enough salt.
7. Allow it to cook for another 5 – 10 minutes by covering the lid.
8. Finally add bread pieces and mix well until its coated with the gravy and serve immediately.

 

 

 

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Kulipaniyaram

It’s the last day of long marathon; need to thank Srivalli for choosing such wonderful themes. I was so excited how I am going to prepare and post for 30 days? Because of the members support and encouragement it turned to a successful one.

Coming to today’s recipe, this is one other recipe I planned for traditional week. Adding sabudana for batter makes the paniyaram spongy and fluffy. Try this you will find the difference. I came across this in a TV show before that I haven’t tried with sabudana now days I not making paniyaram without sabudana.

Ingredients:

Idli rice	1 cup
Raw rice (pachaarisi)	½ cup
Urad dhal	¼ cup
Sabudana (Jawarisi)	¼ cup
Fenugreek seeds	1 tsp
For Seasoning:
Mustard seeds	1 tsp
Split channa dhal	1 Tbsp
Split urad dhal	1 Tbsp
Onion finely chopped	1 cup
Green chilies	2-3
Coriander leaves chopped	¼ cup
Curry leaves chopped	few

 

Directions:

1. Soak sabudana separately for 4-5 hours. Soak rice, urad dhal and fenugreek together for 2-3 hours.
2. Grind everything together to a fine paste, like butter consistency.
3. Add salt mix well and ferment overnight (if you are in cold place it will take more time like 10 – 12 hours).
4. Heat two tablespoon oil splutter mustard seeds, channa dhal, urad dhal and green chilies, then add onion and saute until it turns soft add chopped curry leaves  and coriander leaves.
5. Allow it to cool, once it turns to room temperature add this onion mixture to fermented batter and mix well.
6. Heat the paniyaram mold; grease it with few drops of oil in each hole. Pour the batter sprinkle few drop of oil on top of that, after couple minutes you might see small holes (shown in picture) by that time flip it.

 

Allow it to cook for another few minutes. Insert a tooth pick to check its done. Remove and serve with any chutney.

 

 

 

Tip:

Click here to check pan details.

 

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Vendhaya Idli / Fenugreek Idli

Next recipe under seasonal theme is Vendhaya Idli or Fenugreek Idli. Fenugreek is good to reduce the body heat, and also it’s good for stomach upsets and a must for nursing moms. Especially for nursing mom’s they can take fenugreek in any format and as many they need. It’s also good for diabetes patients. This is my moms recipe, she leant this from her periya amma.

Ingredients:

Idli Rice	2 cups
Fenugreek seeds	1 Tbsp
Urad dal	2 tsp
Backing soda	¼ tsp
Salt	as per taste
Water

 

Directions:

1. Soak urad dhal and fenugreek seeds together and rice in another bowl for about 6-7 hours.
2. Grind urad dhal and fenugreek seeds together for about 10 – 15 minutes or until smooth and fluffy by adding water little by little.
3. Grind rice separately to a smooth batter; finally mix both the batters by adding enough salt.
4. Allow it to ferment for about 8 hours or overnight (as you do for regular idli batter for me it took 12 hours).
5. After fermentation add backing soda and mix well. Grease the idli mold and pour enough batter in each mold and steam cook for 10 minutes.
6. Serve it with any chutney or sambar.

 

Note:

• The batter should be very thin like dosa batter. If your batter is thick then your idli will be hard.
• Fill your idli mold ¾, idli will rise.
• Better if you serve hot.

Linking to:  Do check other Blogging Marathoners here,  Jagruti's page, Celebrate Summer

 

Kushboo Idli

Idli is one of the most popular south Indian breakfast foods, without this no occasion will be completed. Some ten or fifteen years back these kushboo idli was very famous in wedding menu. I was not sure about this origin, but this named after a famous tamil actress Kushboo.

Kushboo idli is different than the regular idli it will be big and fluffy. Actually I started to try this before I started blogging, I tried this in different ratio and after couple times finally got this, when my idli turned good I was so excited. I tried this from priya’s feast.

Ingredients:

Raw rice (Pacha arusi)	2 cups
Urad dal	½ cup
Sabudana (javarusi)	¼ cup
Castor seeds (optional)	6
Baking soda	¼ tsp

 

Directions:

1. Soak sabudana overnight, rice and urad dal together for 5-6 hours.
2. Grind everything together with castor seeds (optional) until smooth batter.
3. Add salt and mix well ferment for 10 hours.
4. Add backing soda in teaspoon of water and mix this to the batter.
5. Grease the idli molds and pour the batter in molds and steam cook for about 10 – 12 minutes.
6. Serve hot with chutney and sambar.

 

Note:

• Add baking soda only 10 minutes before you make idli.
• If you don’t have idli mold don’t worry use any small cups or ramekins grease before use.

 

 

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 Sharing to: Swathi

 

 

 

Orange French Toast

My kids like French toast, in a stage they got bored thought of adding new flavor to toast but don’t want to leave egg it’s their favorite, and then ended up in Orange French Toast.

 

Ingredients:

Bread	2 slice
Orange juice	2 Tbsp
Cinnamon powder	¼ tsp
Sugar	1 tsp
Egg	1
Ghee/ Butter	1 tsp
Orange zest (Optional)	¼ tsp
Honey/ Syrup

 

Directions:

1. Beat egg in bowl, Add cinnamon, sugar, orange zest and orange juice mix well. Cut the sides of bread and dip them in egg mixture.
2. Toast on hot tava with few ghee. Serve hot with honey or syrup topping.

 

Note:

Instead of sugar you can add honey.

If you need spicy, instead of sugar add salt and pepper and serve with ketchup.

 

Sharing to: http://nivedhanams.blogspot.com, http://lemonkurry.blogspot.com , http://cookcookandcook.wordpress.com/, http://thoushaltcook.wordpress.com/, Breakfast Club,

 

 

 

 

 

 

 

 

 

 

Aval(Poha) Kozhukattai

Poha/ flattened rice/ Aval is always easy to cook and we can prepare any dish very quickly with is. Last week tried Kozhukattai using poha and it turned good. Kozhukattai is very famous dish; we use to do this for Vinayagar chadhurthi. There are different versions stuffing once, plain, sweet etc.

Ingredients:

Aval/ Poha	1 ½ cup
Onion chopped	One hand ful
Mustard seeds	1 tsp
Split urad dal	1 tsp
Dry red chili	2
Asafetida	¼ tsp
Coconut shredded	2 Tbsp
Water	2 cup
Salt
Oil

Directions:

1. Using mixe or blender, grind poha to course powder (like soji/ rava).
2. Heat oil in a pan, When its hot add asafetida, mustard seeds after it splutter add chili and urad dal, fry for few seconds. Add water and add enough salt.
3. When the water starts to boil add powdered poha and mix well. In this stage mix coconut and turn off the stove (it will take 2 -3 minutes).
4. Before it cool’s down make cylinder shape or balls (When making this cylinder shape your finger prints should be there dodn’t make it smooth just press using your fingers).
5. Steam cook, those balls for 10 minutes.Serve hot with any chutney or you can have plain.

Note: I got 1 cup poha rava for 1 ½ cup poha.

Sharing to: http://easy2cookrecipes.blogspot.in, http://nivedhanams.blogspot.com, http://cookcookandcook.wordpress.com/ , http://thoushaltcook.wordpress.com/

 

 

 

 

 

Banana Walnut Muffin

This is my first post,I was thinking to start with a sweet.I was left with lot of bananas, this use to happen often for me. So this time tried banana walnut muffin and it came good..

Ingredients:

2 cups all-purpose flour

1 1/2 teaspoons baking soda

1/2 teaspoon salt

4 overripe bananas

1 cup brown sugar

6 oz (1 1/2 sticks) unsalted butter

2 eggs

1 teaspoon pure vanilla extract

1 cup chopped walnuts

 

Direction:

1.Preheat oven to 375 degrees F and lightly butter muffin pan.

2.Melt the butter and allow it to cool.
3.In a large bowl, combine the flour, baking soda, and salt; set aside.
4.Finelly chop 2 of the bananas.
5.With an electric mixer, whip the remaining bananas and sugar together for 3 minutes.
6. Add the melted butter, eggs, and vanilla and beat well.
7.Add the dry ingredients(step3).
8. Fold in the nuts and chopped bananas with a rubber spatula.
9.Scoop the batter into the muffin pan to fill them about halfway.
Bake until a toothpick stuck in the muffins comes out clean, 18 to 20 minutes. Let cool for a few minutes before turning the muffins out. Serve warm or at room temprature.