15 minutes Kurma

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Soya Chunks stuffed Paratha

There is always a new way in exploring about parathas. Soya chunka may not be the best thing everybody likes about it. But I bet its a beautiful and healthier way to stuff inside the parathas. Its again Thursday and I have the food prepared without onions or garlic. Isn't it boring to have only dal or aloo for Dinner. So tried to make this stuffed soya chunks with Peas and corn and stuffed it inside the parathas. Came Wonderful!! And lovely too.

Ingredients:

Soya Chunks- 1 cup (Boiled, strained and press it so that,all waters come out, and blend it)
Frozen Peas- 1/2 cup
Capsicum- 1/4 cup
Frozen Corn - 1/2 cup
Jeera powder- 1 tsp
Coriander Powder - 1 tsp
Garam Masala -1 tsp
Jeera and Ajwain- 1 tsp
Salt and Oil

FOr Atta:-

Aashirvad Atta, Salt, water and knead the dough.

Method:-

1) In a kadai with oil, add Jeera ,Ajwain .
2) Add Peas,Corn,Capsicum and fry for sometime.
3) Add Soya chunks and add all the masala powder,salt .
4) Add stuffing inside the Atta and Make parathas.

Served with Curd

Oats Dosai

Talk about healthy recipes and oats is what we remember. Oats Upma, Oats Porridge, Oats Chapati...and to the list, is Oats Dosai. Normally, I dont make special batter for dosai as I use the Idly atta for dosai. But When I tried making this oats dosai, delicious and healthy it was.

More than Quaker, I like the brand Saffolla Oats and normally , recipes come along with that. As I came to know the recipe of Oats Dosai thro' that, I did try few times and no wonder, everybody at my home liked this. Like normal dosai,it has come very crispier and roast.




Here is the recipe.

Ingredients:-

Idly Rice/Puzhungal Arisi- 1 cup
Raw Rice - 1 cup
Urad Dal - 1/2 Cup
Oats- 1 cup
Thick Rice Flakes/Thick Aval- 1/2 cup
Salt

Method:-

1) Soak Idly Rice,Raw Rice and Urad dal for 2 - 4 hours . For better result, after soaking for an hour,keep it in the fridge.
2) Just before grinding, soak Oats and Thick Rice Flakes for 15 minutes.
3) Grind together 1 + 2. Add salt and wait till it ferments.

Next day, Oats Dosai is ready. Make sure the batter is just like Dosai batter consistency.

Fresh Idli/Dosai (Milagai) Podi with Sesame seeds

Home made Fresh Milagi podi is what my hubby asks for. But when he likes no more than a week old, I will have to prepare fresh every week !!! I bet , it tastes much better than the store bought ones. No wonder when sesame seeds are added, are good for your health and tasty too.

I prefer Black Sesame Seeds When compared to White. But its your wish at the end.

Here is the recipe

Ingredients:

Ellu/Sesame Seeds - 1/4 cup
Urad Dal- 1/4 Cup
Channa Dal- 1/4 Cup
Long Red Chillies- 4-6 ( Depends on your taste)
Salt
Asafoetida/Hing - 1 tsp

Method:

1) Take the sesame seeds/Ellu, rinse under water. In a kadai , just put the seeds. You will start seeing it splutter and wait till it stops. Until then, dont go anywhere!Keep it aside.
2) In same kadai with little bit oil, add Channa Dal, Urad Dal and Long Red Chillies and fry till golden color.Once it gets cool down , put it in the blender separately.

And at last just mix it in the same blender to get smooth powder. Add, Hing and Salt while blending it.Ta Da...Your podi is ready to be served as side dish for Idly or Dosai.

Yummy Yummy Coconut Burfi

Oops! Got tensed for a minute, when I saw my blog redirecting to some other website.Posted a query, and rectified the problem and solved the issue.

Sweets are something you don't see in my blog often. Am more interested in taking the sweet rather than making one. On our 6th Wedding Anniversary, need to impress my hubbie dear who brought me iPhone, decided to make Coconut Burfi inspired by Mahanandi.

Mahanandi is a great cook and as per same instructions, did the coconut burfi and it was same as her, very soft and chewy.

Ingredients:-

Grated Coconut- 3 tumblers
Sugar - 2.5 tumblers
Water -1.5 tumbler
A tray greased with ghee( for pouring the cooked mixtures)

Method:-

1) Grate the coconut or cut the coconut and put it in mixie.
2) In a kadai with water, add sugar.Cook the sugar syrup until it reaches soft-ball consistency. That is, When you drop little bit in cold water, this should come as a soft ball. Please Note here:- You will get it after 10- 15 minutes (appx). My mom used to wait till she gets"rendu pagam" in tamil.
3)Simultaneously , add coconut and keep on stirring for about 5-10 minutes, till it comes thick and mixture is reduced in t half and easily comes away easily from the sides of the Kadai. Is time to turn off and pour it in to the big circle plate.

As soon its turns warm, with the help of knife cut in to squares.Store it in the cool place within a tight container.

Bhindi Fry and Dal Fryl For Dinner

On Thursday, its time for Sai Pooja and arati. My pooja room is filled with lots of positive vibe from the Thursday pooja and the Big picture of Shiridi Sai. Obviously,there will no Onion-no Garlic food at my home on thursday.Not new to me because, my husband goes to sabarimalai once a year (missed out this yr).

Eventhough, he loves onion more than me, its his will power to sacrifice both onion and garlic on this day. Yet, I dont want to compromise on the nutrition that onion and garlic gives. So I substitute with Dal and one extra subji. This time, its Bhindi Fry and Toor- Moong dal fry.



For Bhindi Fry:



Ingredients:

9-10 Bhindis washed and drained nicely.Should be done 1/2 hr before cooking, in order to retain crispiness.
For the stuffing powder: In a vessel, add Turmeric powder, Jeera Powder,Coriander Powder,Red Chilli Powder and salt and mix it.

Method:

1) Dry pat Bhindi and slit it in two. Stuff with the powder and start frying with little bit oil if you have nonstick. If you dont have non-stick, oil consumption is more.

After doing it, place it on the tissue paper to take the excess oil.

Dal Fry:-

Moong Dal- 1/4 Cup
Toor Dal- 1/4 Cup
Tomato- 1 chopped finely
Curry leaves - Few
Mustard - 1 tsp
Jeera - 1 tsp
Green Chilli- 1 or 2 slitted
Ginger grated - 1 tsp
Coriander Leaves for Garnishing

Method:

1) Let the dal cook nicely in cooker or microwave.
2) In a kadai with oil, put the mustard,jeera.After it splutters, add green chilli,curry leaves, Asafoetida,tomatoes and fry for 5- 10 minutes.You can add Dal Water/Broth or Just water.
3) Add dal,salt and cook for couple of minutes. Garnish with Corainder Leaves.

Bonda MorKuzhambu and Beans Parupusily

Its always been break in my life with my blogging.So decided to update with lots of recipes hereonwards. God has granted me a wish!!! Yup.Got a new camera for myself.Thanks to my dear hubby. So, now no more reasons for not blogging;-)

Am back with Bonda Morkuzhambu and Beans Parupusily. Who doesn't like Bonda!That too when mixed with buttermilk, it tastes much better.
Here it goes:

Ingredients:

Buttermilk - 3 cups
Coconut- 1/2 Moodi or 1/2 packet of grated coconut or even
Red Chillies- 1
Green Chillies- 1 ( you can add more if you want)
Jeera - 1 tsp
Mustard - 1tsp
Curry leaves
Oil and salt

To grind(For Morkuzhambu):

Rice - 2 tsp
Channa Dal/Kallaparupu- 1 tsp
Jeera
Coconut- 1/4 cup
Green Chillies - 1

For Bonda: (To grind and fry in oil)

Ural dal- 1/2 cup soaked in water for 1 hour
Salt

Method:

1)Make Bonda ready

For Morkuzhambu:

2)Take less than 1/2 ltr thick buttermilk(Dont add more water to the curd, just a little bit to make it to a thicker one)
3)Add all the ones needed for the morkuzhambu and mix it with buttermilk and add salt.
4) In a kadai,with oil,add mustard and wait till it splutters. Add Urad dal, Curry leaves and turmeric (1/2 tsp) , and Asafoetida/Hing and add buttermilk to it.
5) Wait for 5 minutes, Once you see the first boil then switch off the flame. See to it that it doesnt boil too much which inturn becomes watery.

Ofcourse, before serving, you can add Bonda to it and complete it!