Category Archives: South Indian recipe

Curry, Featured, Indian Regional recipe, South Indian recipe, Traditional Indian recipe, Vegetable Fry recipe

Green Beans With Coconut Recipe – Beans Thoran – Beans Stir Fry – Beans Poriyal

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Green Beans With Coconut Recipe – Beans Thoran – Beans Stir Fry – Beans Poriyal

Green beans coconut fry is super tempting and delicious stir fry from the Southern cuisine. It is prepared with french beans and grated coconut. Few spices add up the spice and flavors in the sabzi.

Making this beans poriyal is really easy and simple. This beans thoran sabzi is a healthy vegan side dish which can be prepared in very short notice. So, here is quick and easy recipe for south Indian side dish Beans poriyal, with step by step pictures and detailed information.

Directions

Getting ready:

Wash the french beans thoroughly with water, drain out the excess water and allow them to dry out completely. Now remove the stalks from the sides of all the french beans and place them in another bowl.

bean poriyal recipe

Make a bunch of 8-10 beans and chop them into ½ – ¾ inch small pieces using a knife or chopping board. Likewise, chop the rest of the french beans.

beans poriyal recipeMaking:

Place a pan on flame and pour oil into it. When the oil gets heated, add cumin seeds and red mustard seeds into it. After sauteing them, add asafoetida, turmeric powder, ginger, green chilly and coriander powder into it. Mix everything really well and saute the masala for a while. You can use only cumin seeds or red mustard seeds or use both of them as desired.

beans poriyalNow add chopped french beans into the masala along with salt and red chilly powder. Mix everything really well. Cover the pan and cook the sabzi for 4-5 minutes on low flame.

beans poriyal recipe

After 5 minutes, remove the lid. Stir the sabzi, beans have turned crunchy. Don’t overcook the beans. Add dry mango powder and grated coconut into it. Mix everything really well and cook the sabzi for 1-2 minutes by stirring constantly.

beans poriyal recipe

Green beans with coconut is now ready, turn off the flame and transfer it to a plate.

beans poriyal sabziServing:

Serve this lip-smacking and mouth-drooling green beans with coconut steaming hot as an accompaniment along with chapatti, parantha, naan or rice. Enjoy!

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Green Beans With Coconut Recipe - Beans Poriyal green beans with coconut
Author: 
Recipe type: Main Course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 5
 
Ingredients
  • French beans – 250 grams
  • Coconut - ½ cup (shredded)
  • Oil – 2 tbsp
  • Cumin seeds - ¼ tsp
  • Red mustard seeds - ¼ tsp
  • Coriander powder – 1 tsp
  • Salt - ¾ tsp or to taste
  • Green chilly – 1 (finely chopped)
  • Ginger baton - ½ inch (grated)
  • Red chilly powder - ¼ tsp
  • Asafoetida – 1 pinch
  • Dry mango powder - ¼ tsp
  • Turmeric powder - ¼ tsp
Instructions
  1. Wash the french beans thoroughly with water, drain out the excess water and allow them to dry out completely. Now remove the stalks from the sides of all the french beans and place them in another bowl. Make a bunch of 8-10 beans and chop them into ½ - ¾ inch small pieces using a knife or chopping board. Likewise, chop the rest of the french beans.
  2. Place a pan on flame and pour oil into it. When the oil gets heated, add cumin seeds and red mustard seeds into it. After sauteing them, add asafoetida, turmeric powder, ginger, green chilly and coriander powder into it. Mix everything really well and saute the masala for a while. You can use only cumin seeds or red mustard seeds or use both of them as desired.
  3. Now add chopped french beans into the masala along with salt and red chilly powder. Mix everything really well. Cover the pan and cook the sabzi for 4-5 minutes on low flame.
  4. After 5 minutes, remove the lid. Stir the sabzi, beans have turned crunchy. Don't overcook the beans. Add dry mango powder and grated coconut into it. Mix everything really well and cook the sabzi for 1-2 minutes by stirring constantly.
  5. Green beans with coconut is now ready, turn off the flame and transfer it to a plate. Serve this lip-smacking and mouth-drooling green beans with coconut steaming hot as an accompaniment along with chapatti, parantha, naan or rice. Enjoy!

 

Dosa recipe, Featured, Indian Regional recipe, South Indian recipe

Instant Rava Dosa- Quick Sooji Dosa Recipe

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Instant Rava Dosa- Quick Sooji Dosa Recipe

Instant Rava Dosa is an amazing variation from the usual dosa recipe. You can make it very easily adn quickly to satisfy your hunger pangs. Everyone will relish eating it , be it kids or adults. Serve this crispy dosa with a lip smacking chutney of your choice.

Here is a quick recipe of Quick Sooji dosa with pictures to help you make it very easily and have it for breakfast . You can serve these with green coriander chutney, peanut chutney or any chutney of your choice.

Direction :

Getting Ready :

Making :

Take 1 cup fine semolina in a bowl, then add ½ cup whisked curd , ½ tsp ginger paste , 1 or 2 finely chopped green chili , ¾ tsp salt or to taste,  ½ tsp cumin seeds and 1 tbsp finely chopped green coriander. Mix all ingredients well. Add water in little quantity to prepare a batter. Make it of a poring consistency like that of a dal dosa. We have used 1 cup water to make the batter for dosa. Add more water if the batter is thick if required.sooji dosa

Keep the batter aside for 10 to 15 minutes so that the semolina puffs up. Once 10 minutes are over , the batter is ready.sooji dosa

Heat the girdle for making a dosa. Spread 3 to 4 tbsp oil on the girdle and spread it. Once the girdle is hot , cool it a bit. Wipe the extra oil with a tissue.sooji dosa

Put 2 to 3 tbsp batter over the girdle. And spread it thinly in a circular motion. Increase the flame. Then spread a little oil on the sides of the dosa and a little over it.Roast it until it is slightly golden brown from below. Dosa has roasted well. Place it in a plate. Then reduce the flame and cool down the girdle. To cool it instantly sprinkle a little water over the girdle then wipe it with a wet cloth. sooji dosa Serving :

Scrumptious Rava dosa is ready. 4 dosas are ready with this quantity of batter. You can serve these with green coriander chutney, peanut chutney or any chutney of your choice.sooji dosa Suggestion:

  • If you don’t have fine semolina then add 2 to 3 tbsp refined flour or wheat flour to it.
  • Don’t spread dosa over very hot girdle.
  • If desired you can flip and roast the dosa but this dosa is very thin.
  • We have prepared palin rawa dosa but you can also add potato masala to it and make masala rawa dosa.
  • Cool the girdle to spread dosa. It will be difficult to spread the batter on very hot girdle.
  • Make sure the consistency of the batter is neither too thick nor too thin.
  • The tawa should be rightly cooled then the flame should be increased.
  • It is easier to make a dosa on a bigger hob and a non stick girdle.

 

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Instant Rava Dosa- सूजी का दोसा - Quick Sooji Dosa sooji dosaRecipe
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Semolina – 1 cup (180 gms)
  • Whisked curd- ½ cup
  • Green Coriander- 1 to 2 tbsp (finely chopped )
  • Green Chili- 1 or 2 (finely chopped )
  • Ginger paste- ½ tsp
  • Salt- ½ tsp ( or to taste)
  • Cumin seeds- ½ tsp
  • Oil- 3 to 4 tbsp
Instructions
  1. Take 1 cup fine semolina in a bowl, then add ½ cup whisked curd , ½ tsp ginger paste , 1 or 2 finely chopped green chili , ¾ tsp salt or to taste, ½ tsp cumin seeds and 1 tbsp finely chopped green coriander. Mix all ingredients well. Add water in little quantity to prepare a batter. Make it of a poring consistency like that of a dal dosa. We have used 1 cup water to make the batter for dosa. Add more water if the batter is thick if required.
  2. Keep the batter aside for 10 to 15 minutes so that the semolina puffs up. Once 10 minutes are over , the batter is ready.
  3. Heat the girdle for making a dosa. Spread 3 to 4 tbsp oil on the girdle and spread it. Once the girdle is hot , cool it a bit. Wipe the extra oil with a tissue.
  4. Put 2 to 3 tbsp batter over the girdle. And spread it thinly in a circular motion. Increase the flame. Then spread a little oil on the sides of the dosa and a little over it.Roast it until it is slightly golden brown from below. Dosa has roasted well. Place it in a plate. Then reduce the flame and cool down the girdle. To cool it instantly sprinkle a little water over the girdle then wipe it with a wet cloth.
  5. Scrumptious Rava dosa is ready.4 dosas are ready with this quantity of batter. You can serve these with green coriander chutney, peanut chutney or any chutney of your choice.

 

Dosa recipe, Featured, Indian Regional recipe, South Indian recipe, Tiffin Box Recipe

Moong Dal Dosa Recipe – Moong ki dal ka dosa

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Moong Dal Dosa Recipe – Moong ki dal ka dosa

Moong Dal dosa is an easy and quick breakfast recipe you can prepare anytime. Light on your stomach this dosa can be served to satisfy your hunger pangs.  Kids also relish eating moong dal dosa. This nutritious dosa also saves your time as it can be prepared very easily.

Here is an easy rercipe with pictures to make Moong dal dosa. Serve these crispy and mouth-drooling moong dal dosa steaming hot along with green coriander chutney, tomato sauce, peanut chutney or any chutney you like. Enjoy!

Directions

Getting ready:

Wash the green moong dal thoroughly with water then soak it for 3-4 hours in water. After that, rub the dal with hand to remove the skin then pour some more water into the bowl and shake the bowl so that its skin starts floating on the surface of the water. Then drain out the skin along with water into another bowl. Repeat this process twice again to separate maximum amount of skin. You can use moong dal instead of green moong dal.

Moong dal dosa recipe

Rinse the rice thoroughly with water and then soak it for 4 hours in water as well. After that, drain out the excess water from it. You can take any variety of small rice.

Moong dal dosa recipe

Take the soaked green moong dal in a mixer jar along with soaked rice, roughly chopped green chilly and 1-2 tbsp water. Put the lid on and make slightly coarse paste of them. Transfer the paste in a big bowl.

Moong dal dosa recipeMaking:

Now add salt and green coriander into the paste and mix them really well. Make sure that the batter is not too thin or too thick in consistency, it should be of same consistency as required for making dosa. Batter for making dosa is now ready.

Moong dal dosa recipe

Place a tawa on flame. When the tawa gets slightly heated, drizzle some oil on it and spread the oil evenly with a napkin paper. Pour 1.5 tbsp of batter on it and spread it with the back of a spoon by moving it in circular motion. Increase the flame and pour some oil on the sides of the dosa. Even the dosa from top by moving a spatula gently on it and roast the dosa on medium flame until it turns golden brown from beneath.

Moong dal dosa recipe

Once the dosa turns crispy and golden brown from beneath, fold it gently with the spatula and transfer it on a plate. To make another dosa, reduce the flame to low and sprinkle some water on the tawa. Then clean it with a napkin paper or a wet cloth and spread another dosa on the tawa. Make the rest of the dosa likewise until the batter is utilized completely. It took 5-6 minutes to roast a dosa aptly. Moong dal dosa are now ready to serve.

Moong dal dosa recipeServing:

Serve these crispy and mouth-drooling moong dal dosa steaming hot along with green coriander chutney, tomato sauce, peanut chutney or any chutney you like. Enjoy!

Suggestion

  • You can make a spicy potato filling and stuff these dosa in the same manner as masala dosa.

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Moong Dal Dosa Recipe - Moong ki dal ka dosa
Author: 
Recipe type: Main course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Green moong dal - ½ cup
  • Soft rice - ¼ cup
  • Green coriander – 2-3 tbsp (finely chopped)
  • Salt – more than ½ tsp or to taste
  • Green chilly – 1
  • Oil – for cooking dosa
Instructions
  1. Wash the green moong dal thoroughly with water then soak it for 3-4 hours in water. After that, rub the dal with hand to remove the skin then pour some more water into the bowl and shake the bowl so that its skin starts floating on the surface of the water. Then drain out the skin along with water into another bowl. Repeat this process twice again to separate maximum amount of skin. You can use moong dal instead of green moong dal.
  2. Rinse the rice thoroughly with water and then soak it for 4 hours in water as well. After that, drain out the excess water from it. You can take any variety of small rice.
  3. Take the soaked green moong dal in a mixer jar along with soaked rice, roughly chopped green chilly and 1-2 tbsp water. Put the lid on and make slightly coarse paste of them. Transfer the paste in a big bowl.
  4. Now add salt and green coriander into the paste and mix them really well. Make sure that the batter is not too thin or too thick in consistency, it should be of same consistency as required for making dosa. Batter for making dosa is now ready.
  5. Place a tawa on flame. When the tawa gets slightly heated, drizzle some oil on it and spread the oil evenly with a napkin paper. Pour 1.5 tbsp of batter on it and spread it with the back of a spoon by moving it in circular motion. Increase the flame and pour some oil on the sides of the dosa. Even the dosa from top by moving a spatula gently on it and roast the dosa on medium flame until it turns golden brown from beneath.
  6. Once the dosa turns crispy and golden brown from beneath, fold it gently with the spatula and transfer it on a plate. To make another dosa, reduce the flame to low and sprinkle some water on the tawa. Then clean it with a napkin paper or a wet cloth and spread another dosa on the tawa. Make the rest of the dosa likewise until the batter is utilized completely. It took 5-6 minutes to roast a dosa aptly. Moong dal dosa are now ready to serve.
  7. Serve these crispy and mouth-drooling moong dal dosa steaming hot along with green coriander chutney, tomato sauce, peanut chutney or any chutney you like. Enjoy!

 

Dosa recipe, Featured, Indian Regional recipe, South Indian recipe

Ragi Dosa Recipe – How to make Ragi Dosa

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Ragi Dosa Recipe – How to make Ragi Dosa

Ragi dosa is a different yet temting from the usual dosa you make. It is usually made during fast and festivals. You can also make it on a usual day and satisfy your hunger pangs. This healthy and delicious dosa is really beneficial for health. Relish it with your family and serve it to guests too.

Here is a quick and easy recipe with pictures to make sumptuous Ragi dosa. Serve these scrumptious and nutritious ragi dosa steaming hot along with tomato sauce, jam, sweet pickle, curd, chilli sauce, green coriander chutney or coconut chutney.


Directions: 

Making:

Take ragi flour in a big mixing bowl followed by wheat flour, chickpea flour, curd and some water. Mix everything thoroughly until the lumps dissolves completely.ragi dosa

 

Now add salt, ginger, green chilly and green coriander in the batter and mix properly. Then add some more water in the batter to make it thin and mix well. Batter of pouring consistency is ready, ½ cup of curd and ½ cup of water is used to make batter of this consistency. Cover and keep the batter aside for 20 minutes to set.ragi dosa

 

20 minutes later, batter will become fluffy. Heat a non-stick pan or tawa and drizzle some oil on it then spread the oil evenly with a napkin paper or cloth. Let the pan cool down slightly as it will become difficult to spread thin dosa on hot pan. When the pan becomes medium hot, pour 2 tbsp of batter on it and spread thin layer of dosa with the back of a spoon by moving it in circular motion.ragi dosa

 

Increase the flame and drizzle some oil on the edges and upon the dosa. Roast the dopsa until it gets golden brown from beneath. Once the dosa gets roasted from beneath, flip the sides and roast the dosa until it gets golden brown from this side as well.ragi dosa

 

When the dosa turns golden brown from another side, transfer it on a plate and similarly prepare the rest of the dosa. Ragi dosa are now ready to serve.ragi dosa

 

Serving:

Serve these scrumptious and nutritious ragi dosa steaming hot along with tomato sauce, jam, sweet pickle, curd, chilli sauce, green coriander chutney or coconut chutney.

Suggestions

  • You can add rice flour in the batter as well.
  • To make spinach ragi dosa, add finely chopped spinach in the batter and to make fenugreek ragi dosa add finely chopped fenugreek leaves in the batter.

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Ragi Dosa Recipe - How to make Ragi Dosaragi dosa
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Ragi flour - ½ cup
  • Wheat flour - ¼ cup
  • Chickpea flour - ¼ cup
  • Oil/ghee – 2 to 3 tbsp
  • Curd - ½ cup
  • Green coriander – 2 to 3 tbsp (finely chopped)
  • Green chilly – 1 (finely chopped)
  • Ginger – 1 inch baton grated or ½ tsp paste
  • Salt – more than ½ tsp or to taste
Instructions
  1. Take ragi flour in a big mixing bowl followed by wheat flour, chickpea flour, curd and some water. Mix everything thoroughly until the lumps dissolves completely.
  2. Now add salt, ginger, green chilly and green coriander in the batter and mix properly. Then add some more water in the batter to make it thin and mix well. Batter of pouring consistency is ready, ½ cup of curd and ½ cup of water is used to make batter of this consistency. Cover and keep the batter aside for 20 minutes to set.
  3. minutes later, batter will become fluffy. Heat a non-stick pan or tawa and drizzle some oil on it then spread the oil evenly with a napkin paper or cloth. Let the pan cool down slightly as it will become difficult to spread thin dosa on hot pan. When the pan becomes medium hot, pour 2 tbsp of batter on it and spread thin layer of dosa with the back of a spoon by moving it in circular motion.
  4. Increase the flame and drizzle some oil on the edges and upon the dosa. Roast the dopsa until it gets golden brown from beneath. Once the dosa gets roasted from beneath, flip the sides and roast the dosa until it gets golden brown from this side as well.
  5. When the dosa turns golden brown from another side, transfer it on a plate and similarly prepare the rest of the dosa. Ragi dosa are now ready to serve.
  6. Serve these scrumptious and nutritious ragi dosa steaming hot along with tomato sauce, jam, sweet pickle, curd, chilli sauce, green coriander chutney or coconut chutney.

 

Chutney pickle jam recipes, Featured, Indian Regional recipe, Pickle recipe, Pickle recipe, South Indian recipe

Amla Pickle Recipe Andhra style – Andhra Style Spicy Amla pickle Recipe

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Amla Pickle Recipe Andhra style – Andhra Style Spicy Amla pickle Recipe

Pickles always add taste to your meals. This special Andhra Style Amla Pickle with flavorful spices  like sesame seeds, fenugreek seeds, yellow mustard that impart a special flavor to the pickle. You might have the usual Gooseberry pickle with meals. Now try tempting Andhra Style Amla pickle and bring the South Indian flavors right on your platter,

Here is an easy recipe of Andhra Style Amla Pickle with pictures to make tantalizing pickle.  Serve this savoury and lip-smacking andhra style gooseberry pickle along with chapatti, parantha or rice. Enjoy

Directions:

Getting ready:

Wash the gooseberries under running water and pat dry them. Now cut out the pulp from the gooseberries and discard the seeds. Further chop the pulp into ½ – ¾ inch small chunks or keep them in desired size. Keep the chopped gooseberries in a bowl.amla pickle

Making:

Heat a wok and put the sesame seeds into it. Keep stirring constantly and dry roast them until the seeds turn puffy and their colour changes slightly. Sesame seeds have roasted aptly, transfer them on a plate.amla pickle

Now put the fenugreek seeds and yellow mustard seeds into the hot wok and dry roast them for 1-1.5 minutes so that their moisture gets evaporated. Fenugreek seeds and yellow mustard seeds have roasted aptly, transfer them on another plate.amla pickle

Once the roasted sesame seeds, fenugreek seeds and yellow mustard seeds cools down slightly, take sesame seeds into a mixer jar and grind them into coarse powder. Transfer it on a plate. Then put the fenugreek seeds and yellow mustard seeds into the mixer jar and grind them together into coarse powder. Take it out on another plate.amla pickle

Place a wok on flame and pour the oil into it. When the oil gets heated, add the chopped gooseberries into it and cook until they become slightly tender. Stir it at regular interval.amla pickle

Gooseberries have turned tender, turn off the flame and shift the wok on wire rack. Now add asafoetida into the piping hot gooseberries and mix it nicely. Thereafter add salt and turmeric powder into it and mix them thoroughly. amla pickle

Then add roasted sesame seeds powder, roasted fenugreek seeds and yellow mustard seeds powder and degi red chilly powder into the gooseberries. Mix all the spices really well into the gooseberries. Andhra style spicy gooseberry pickle is now ready, transfer it on a plate. Once the pickle cools down completely, store it in a container. You can consume the pickle now also but it will taste more delectable after 3 days when the gooseberries will absorb the spices nicely. amla pickle

Serving:

Serve this savoury and lip-smacking andhra style gooseberry pickle along with chapatti, parantha or rice. This pickle keep good from 6 months to almost an year. To increase the shelf life of the pickle, heat sufficient oil to immerse the pickle and pour it into the jar containing pickle. 

Suggestion: 

  • Sterilize the container in which you are storing the pickle. Use clean and dry spoon to take out the pickle.  

 

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Amla Pickle Recipe Andhra style - Andhra Style Spicy Amla pickle Recipeamla pickle
Author: 
Recipe type: Miscellaneous
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Gooseberries – 500 grams
  • Sesame oil – 1 cup
  • Yellow/black mustard seeds – 4 tbsp
  • Sesame seeds – 4 tbsp
  • Salt – 4 tbsp
  • Deggi red chilly powder – 4 tbsp
  • Turmeric powder – 1 tbsp
  • Fenugreek seeds – 2 tbsp
  • Asafoetida - ¼ tsp
Instructions
  1. Wash the gooseberries under running water and pat dry them. Now cut out the pulp from the gooseberries and discard the seeds. Further chop the pulp into ½ - ¾ inch small chunks or keep them in desired size. Keep the chopped gooseberries in a bowl.
  2. Heat a wok and put the sesame seeds into it. Keep stirring constantly and dry roast them until the seeds turn puffy and their colour changes slightly. Sesame seeds have roasted aptly, transfer them on a plate.
  3. Now put the fenugreek seeds and yellow mustard seeds into the hot wok and dry roast them for 1-1.5 minutes so that their moisture gets evaporated. Fenugreek seeds and yellow mustard seeds have roasted aptly, transfer them on another plate.
  4. Once the roasted sesame seeds, fenugreek seeds and yellow mustard seeds cools down slightly, take sesame seeds into a mixer jar and grind them into coarse powder. Transfer it on a plate. Then put the fenugreek seeds and yellow mustard seeds into the mixer jar and grind them together into coarse powder. Take it out on another plate.
  5. Place a wok on flame and pour the oil into it. When the oil gets heated, add the chopped gooseberries into it and cook until they become slightly tender. Stir it at regular interval.
  6. Gooseberries have turned tender, turn off the flame and shift the wok on wire rack. Now add asafoetida into the piping hot gooseberries and mix it nicely. Thereafter add salt and turmeric powder into it and mix them thoroughly.
  7. Then add roasted sesame seeds powder, roasted fenugreek seeds and yellow mustard seeds powder and degi red chilly powder into the gooseberries. Mix all the spices really well into the gooseberries. Andhra style spicy gooseberry pickle is now ready, transfer it on a plate. Once the pickle cools down completely, store it in a container. You can consume the pickle now also but it will taste more delectable after 3 days when the gooseberries will absorb the spices nicely.

 

Featured, Miscellaneous, South Indian recipe, Spice powder/masala Recipe, Sweets, Traditional Indian recipe

Rasam Powder Recipe – How to Make Rasam Powder

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Rasam Powder Recipe – How to Make Rasam Powder

Rasam has always been an important dish of the South Indian cuisine. No occasion or gathering is complete without Tangy and tasty Rasam. The main concern is often to prepare rasam in less time. If you have prepared Rasam Powderin advance then you can prepare it very easy.  I am sure a hot and tempting bowl of rasam will keep you craving for more .

Here is a quick recipe with pictures to make Rasam Powder at home. Use this spicy and flavourful rasam powder for making rasam, dal or any sabzi and add more flavors on your menu. Enjoy!


Directions

Getting ready:

Wash and pat dry the curry leaves and keep them in a bowl.homemade rasam powder

Making:

Heat a pan and put coriander seeds, cumin seeds, fenugreek seeds, black mustard seeds, black peppercorns and dry red chilies in it. Keep stirring constantly and dry roast the spices on low flame until they become light brown in colour.homemade rasam powder

 

After 5 to 6 minutes, spices will get roasted aptly. Transfer them on a plate and allow them to cool down.homemade rasam powder

 

Now put the curry leaves in the pan and dry roast them until they become crispy. Once the curry leaves turns dry, turn off the flame and add turmeric powder and asafoetida in it. Mix them nicely and transfer them on the same plate with roasted whole spices.homemade rasam powder

 

Once the roasted spices cools down, transfer them in a mixer jar and grind them into slightly coarse powder. Transfer the powder on a plate, rasam powder is ready.homemade rasam powder

Serving:

Use this spicy and flavourful rasam powder for making rasam, dal or any sabzi. Enjoy!

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Rasam Powder Recipe - How to Make Rasam Powderhomemade rasam powder
Author: 
Recipe type: Misscelaneous
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Coriander seeds - ½ cup
  • Curry leaves – 25 to 30
  • Turmeric powder - ½ tsp
  • Asafoetida – 2 to 3 pinches
  • Fenugreek seeds - ½ tsp
  • Black peppercorns – 1 tsp
  • Cumin seeds – 2 tsp
  • Black/yellow mustard seeds – 1 tsp
  • Dry red chillies – 5 to 6
Instructions
  1. Wash and pat dry the curry leaves and keep them in a bowl.
  2. Heat a pan and put coriander seeds, cumin seeds, fenugreek seeds, black mustard seeds, black peppercorns and dry red chilies in it. Keep stirring constantly and dry roast the spices on low flame until they become light brown in colour.
  3. After 5 to 6 minutes, spices will get roasted aptly. Transfer them on a plate and allow them to cool down.
  4. Now put the curry leaves in the pan and dry roast them until they become crispy. Once the curry leaves turns dry, turn off the flame and add turmeric powder and asafoetida in it. Mix them nicely and transfer them on the same plate with roasted whole spices.
  5. Once the roasted spices cools down, transfer them in a mixer jar and grind them into slightly coarse powder. Transfer the powder on a plate, rasam powder is ready.
  6. Use this spicy and flavourful rasam powder for making rasam, dal or any sabzi. Enjoy!

 

 

Featured, Indian Regional recipe, Parantha Recipe, Roti Bread Paratha Recipe, South Indian recipe

Kerala Laccha Parotta recipe – Malabar Parotta Recipe

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Kerala Laccha Parotta recipe – Malabar Parotta Recipe

Every Layer of Kerala Lachcha Paratha brings in the awesome taste right on your platter. This super scrumptious paratha can be eaten for breakfast or for dinner. Malabar Parotta has the yummy taste in every layer.

Here is an easy recipe with pictures to prepare  Kerala Lachcha Paratha  serve these with steaming hot with a side assortment of chutney, pickle, raita or any sabzi of your choice. Enjoy.

Directions

Making:

Take refined flour in a big mixing bowl and add less than salt, crushed carom seeds and 2 tsp of ghee into it. Mix it really well. Add water in small portions and knead soft and smooth dough. Dough is ready. Cover the dough and keep it aside for 20 minutes to set. 1/3 cup of water is used for kneading this much quantity of flour.

kerala laccha parantha

20 minutes are over, dough is ready as well. Divide the dough into three equal portions. Take a lump and roll it into peda. Dust it with some flour and roll it out into 12-14 inch diameter thin parantha. Then pour some ghee on it and spread it evenly. Now fold the paranthas from one end to another end making pleats.

kerala laccha parantha

Then roll the dough from one end to another end making a peda. After that, roll out slightly thick parantha by rolling it gently with the rolling pin.

kerala laccha parantha

Place a tawa on flame. When the tawa gets heated, pour some ghee and spread it evenly. Place the rolled stuffed parantha on it.

kerala laccha parantha

Once the parantha gets roasted from beneath, flip its side and roast the parantha from another side as well. Pour some ghee on top and spread it evenly on the parantha.

kerala laccha parantha

After that, flip the side again and pour some ghee on this side as well and spread it evenly. Press the parantha gently with the spatula and cook it on medium flame until it becomes crisp and brown spots appears on both the sides.

kerala laccha parantha

Parantha is now roasted well. Transfer it on a bowl placed over a plate. Similarly, roll and roast the remaining paranthas until the dough is utilized completely. Kerala lachcha paranthas are now ready.

kerala laccha paranthaServing:

Crush the paranthas slightly and serve these scrumptious and delectable kerala lachcha paranthas steaming hot with a side assortment of chutney, pickle, raita or any sabzi of your choice.

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Kerala Laccha Parotta recipe - Malabar Parotta Recipe kerala laccha parantha
Author: 
Recipe type: Main Course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Refined flour – 1 cup
  • Carom seeds – less than ¼ tsp
  • Salt – ¼ tsp
  • Oil/ghee – 2-3 tbsp
Instructions
  1. Take refined flour in a big mixing bowl and add less than salt, crushed carom seeds and 2 tsp of ghee into it. Mix it really well. Add water in small portions and knead soft and smooth dough. Cover the dough and keep it aside for 20 minutes to set. ⅓ cup of water is used for kneading this much quantity of flour.
  2. minutes are over, dough is ready as well. Divide the dough into three equal portions. Take a lump and roll it into peda. Dust it with some flour and roll it out into 12-14 inch diameter thin parantha. Then pour some ghee on it and spread it evenly. Now fold the paranthas from one end to another end making pleats.
  3. Then roll the dough from one end to another end making a peda. After that, roll out slightly thick parantha by rolling it gently with the rolling pin. Place a tawa on flame. When the tawa gets heated, pour some ghee and spread it evenly. Place the rolled stuffed parantha on it. Once the parantha gets roasted from beneath, flip its side and roast the parantha from another side as well. Pour some ghee on top and spread it evenly on the parantha.
  4. After that, flip the side again and pour some ghee on this side as well and spread it evenly. Press the parantha gently with the spatula and cook it on medium flame until it becomes crisp and brown spots appears on both the sides.
  5. Parantha is now roasted well. Transfer it on a bowl placed over a plate. Similarly, roll and roast the remaining paranthas until the dough is utilized completely. Kerala lachcha paranthas are now ready.
  6. Crush the paranthas slightly and serve these scrumptious and delectable kerala lachcha paranthas steaming hot with a side assortment of chutney, pickle, raita or any sabzi of your choice. Enjoy!

 

Dosa recipe, Featured, Indian Regional recipe, Snacks, South Indian recipe

How To Make Neer Dosa – Neeru Dosa Recipe

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How To Make Neer Dosa – Neeru Dosa Recipe

A new type of neer dosa to suit your appetite is here.  This appealing dosa is made entirely of rice and coconut unlike the usual dosa. It is one of the most popular variety of dosa in Karnataka. The fresh coconut gives an extra flavor to the neer dosa.

Here is an easy recipe with step by step pictures to make Healthy and nutritious Neer Dosa. You can serve these mouth-watering and luscious neer dosa steaming hot along with peanut chutney, coconut chutney or sambhar. Enjoy!

Directions

Getting ready:

Rinse the rice thoroughly with water and then soak it for 2-3 hours in water. After that, drain out the excess water from it and transfer it to a mixer jar along with grated coconut and some water. Put the lid on and grind them into very fine paste. Transfer this paste into a big bowl.

Neeru dosaMaking:

Now add salt and some more water into the rice-coconut paste. Mix them really well and make the batter of pouring consistency as required for making neer dosa. Overall 1.5 cup of water is used for making this batter.

Neeru dosa

Heat a tawa and drizzle some oil on it and spread the oil evenly with a napkin paper or muslin cloth. Now either take a big spoon to spread the dosa or take 2-3 tbsp of batter in a small bowl and evenly spread the batter on the tawa. Drizzle some oil on the edges of the dosa, keep the flame on medium-high and roast the dosa from beneath until it gets little brown.

Neeru dosa
2 minutes later, dosa has started leaving the edges. Fold it into a triangle and transfer it on a plate. If you want then you can roast it slightly from other side as well. Clean the tawa before making another dosa and similarly make the rest of the dosa as well. Neer dosa are now ready to serve.

Neeru dosaServing:

Serve these mouth-watering and luscious neer dosa steaming hot along with peanut chutney, coconut chutney or sambhar. Enjoy!

Neeru dosaSuggestions

  • Make smooth and very fine batter, there should be no rice granules left into it.
  • If batter turns thick while making the dosa then add some more water to it.
  • If you want then you can skip coconut.
  • This much batter is enough for making 8 dosas.

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How To Make Neer Dosa Recipes - Neeru Dosa Recipe
Author: 
Recipe type: Main course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Rice – 1 cup
  • Fresh coconut – 2-3 tbsp (grated)
  • Refined oil – 2-3 tbsp
  • Salt - ½ tsp or to taste
Instructions
  1. Rinse the rice thoroughly with water and then soak it for 2-3 hours in water. After that, drain out the excess water from it and transfer it to a mixer jar along with grated coconut and some water. Put the lid on and grind them into very fine paste. Transfer this paste into a big bowl.
  2. Now add salt and some more water into the rice-coconut paste. Mix them really well and make the batter of pouring consistency as required for making neer dosa. Overall 1.5 cup of water is used for making this batter.
  3. Heat a tawa and drizzle some oil on it and spread the oil evenly with a napkin paper or muslin cloth. Now either take a big spoon to spread the dosa or take 2-3 tbsp of batter in a small bowl and evenly spread the batter on the tawa. Drizzle some oil on the edges of the dosa, keep the flame on medium-high and roast the dosa from beneath until it gets little brown.
  4. minutes later, dosa has started leaving the edges. Fold it into a triangle and transfer it on a plate. If you want then you can roast it slightly from other side as well. Clean the tawa before making another dosa and similarly make the rest of the dosa as well. Neer dosa are now ready to serve.
  5. Serve these mouth-watering and luscious neer dosa steaming hot along with peanut chutney, coconut chutney or sambhar. Enjoy!

 

Dosa recipe, Featured, Indian Regional recipe, Miscellaneous, Snacks, South Indian recipe, Tiffin Box Recipe

Palak Dosa Recipe – How to make Palak Dosa?

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Palak Dosa Recipes – How to make Palak Dosa?

Enjoy a different flavor of dosa in a Spinach dosa today. This different kind of dosa will add fun to everyday food. You can serve it to guests. You can make it for kids too. I am sure they will relish eating it. Spinach dosa is an excellent way to include spinach in your diet.

Here is an easy step by step recipe with pictures to make delicious Spinach dosa. Serve these nutritious and mouth-watering spinach dosa piping hot along with green coriander chutney, peanut chutney or sambhar. Enjoy!

Directions
Getting ready:
Take rice and urad dal in 3:1 ratio to make the batter. Wash both of them separately with water and then soak them in water. Also, soak 1 tsp of fenugreek seeds along with dal which will make the dosa crispy. Grind the rice in mixer grinder into coarse paste and transfer it to a big bowl then grind the dal and fenugreek seeds into fine paste and transfer it to the same bowl. Mix all the ingredients really well, cover the batter and keep it aside to ferment. It takes 20-24 hours to ferment the batter during winters and 10-12 hours during summers.

Spinach dosa recipe

Pluck the soft spinach leaves and discard the stalk. Wash the leaves twice thoroughly with water and place them in a colander so that the excess water gets drained out then grind some spinach into fine paste in mixer grinder. Transfer it to a bowl. And finely chop the rest of the spinach and keep it in separate bowl.

Spinach dosaMaking:
Place a pan on flame and pour 2 tsp oil into it. When the oil gets heated, add cumin seeds into it. After sauteing cumin seeds, add ginger and green chilly into it and saute them for a while. Then add chopped spinach, red chilly powder, salt and paneer into it. Saute and mix all the ingredients really well. Stuffing is now ready, turn off the flame and transfer it to a bowl.

Spinach dosa
Now add spinach puree and salt into the dosa batter and mix them really well. If the batter appears thick then add some water to it. Batter is now ready.

Spinach dosa
Heat a tawa and drizzle some oil on it and spread the oil evenly with a napkin paper. There should not be too much of oil on it and the tawa should be slightly hot. Pour 2 tbsp of batter on it and immediately spread it in a thin layer with the back of a spoon by moving it in circular motion. Drizzle some oil on the sides and upon the dosa, roast the dosa on medium flame until it gets golden brown from beneath.

Spinach dosa
Once the dosa gets roasted from beneath, spread 1-2 tsp of spinach stuffing over it then fold the dosa and transfer it on a plate. Similarly, prepare the rest of the dosa and clean the tawa with a wet cloth before making each dosa to reduce its temperature. Spinach dosa are now ready to serve.

Spinach dosaServing:
Serve these nutritious and mouth-watering spinach dosa piping hot along with green coriander chutney, peanut chutney or sambhar. Enjoy!

Suggestion

  • Don’t overcook the spinach otherwise it will release all its juice and you have to cook it until the juice gets evaporated.

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Palak Dosa Recipes - How to make Palak Dosa?
Author: 
Recipe type: Main course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Dosa batter – 2 cup
  • Spinach puree - ½ cup
  • Salt – 1 tsp or to taste
  • Spinach – 2 cups
  • Paneer – 1 cup (crumbled)
  • Oil – 2-3 tbsp
  • Salt - ½ tsp
  • Cumin seeds - ½ tsp
  • Green chilly – 1 (remove the seeds and finely chop)
  • Ginger - ½ inch (grated)
  • Red chilly powder – less than ¼ tsp
Instructions
  1. Take rice and urad dal in 3:1 ratio to make the batter. Wash both of them separately with water and then soak them in water. Also, soak 1 tsp of fenugreek seeds along with dal which will make the dosa crispy. Grind the rice in mixer grinder into coarse paste and transfer it to a big bowl then grind the dal and fenugreek seeds into fine paste and transfer it to the same bowl. Mix all the ingredients really well, cover the batter and keep it aside to ferment. It takes 20-24 hours to ferment the batter during winters and 10-12 hours during summers.
  2. Pluck the soft spinach leaves and discard the stalk. Wash the leaves twice thoroughly with water and place them in a colander so that the excess water gets drained out then grind some spinach into fine paste in mixer grinder. Transfer it to a bowl. And finely chop the rest of the spinach and keep it in separate bowl.
  3. Place a pan on flame and pour 2 tsp oil into it. When the oil gets heated, add cumin seeds into it. After sauteing cumin seeds, add ginger and green chilly into it and saute them for a while. Then add chopped spinach, red chilly powder, salt and paneer into it. Saute and mix all the ingredients really well. Stuffing is now ready, turn off the flame and transfer it to a bowl.
  4. Now add spinach puree and salt into the dosa batter and mix them really well. If the batter appears thick then add some water to it. Batter is now ready.
  5. Heat a tawa and drizzle some oil on it and spread the oil evenly with a napkin paper. There should not be too much of oil on it and the tawa should be slightly hot. Pour 2 tbsp of batter on it and immediately spread it in a thin layer with the back of a spoon by moving it in circular motion. Drizzle some oil on the sides and upon the dosa, roast the dosa on medium flame until it gets golden brown from beneath.
  6. Once the dosa gets roasted from beneath, spread 1-2 tsp of spinach stuffing over it then fold the dosa and transfer it on a plate. Similarly, prepare the rest of the dosa and clean the tawa with a wet cloth before making each dosa to reduce its temperature. Spinach dosa are now ready to serve.
  7. Serve these nutritious and mouth-watering spinach dosa piping hot along with green coriander chutney, peanut chutney or sambhar. Enjoy!

 

Featured, Idli recipe, Indian Regional recipe, Snacks, South Indian recipe, Tiffin Box Recipe, zero-oil recipe

Vegetable Rava Idli Recipe | Veg Rawa Idli Recipe

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Vegetable Rava Idli Recipe | Veg Rawa Idli Recipe

Vegetable Rava idli gives a very good start to your day. Made of rava and healthy veggies you can have this idli for breakfast or for supper. It is a quick and easy recipe you can have anytime you want a fuss free food. Veg rawa idli is basically a south indian recipe a favorite among all.

Here is an easy step by step recipe with pictures to make Veg Rawa Idli. Serve these spongy and healthy veg rawa idli with green coriander chutney, peanut chutney or coconut chutney. Enjoy

Directions

Getting ready:

Pour 2 cups of water in a pressure cooker and place it on flame to simmer.

Veg rawa idli
Evenly apply some oil in each moulds of idli maker.

Veg rawa idliMaking:
Take curd and semolina in a big mixing bowl and mix until the lumps dissolves completely.

Veg rawa idli
Then add green peas, cauliflower, capsicum, ginger, green chilly, salt and 1 tbsp of water and mix all the ingredients really well. Make sure that the batter is not too thick or thin in consistency.

Veg rawa idli
Now heat a small pan with 1 tsp oil. When the oil gets heated, add red mustard seeds in the pan. As the seeds starts crackling, put urad dal to it and saute until they become light brown.

Veg rawa idli
Pour the tempering in the batter and mix well. Cover and keep the batter aside to 10 to 15 minutes.

Veg rawa idli
10 minutes later, semolina will puff up nicely. Add eno fruit salt to the batter and mix until air bubbles form in the batter. Don’t whisk the batter too much.

Veg rawa idli
Fill each greased moulds of idli maker with 1 tbsp of batter and arrange them on stand.

Veg rawa idli
Place the idli stand in cooker and put the lid on. Remove the whistle and allow them to steam on high flame for 10 minutes.

Veg rawa idli
Later, uncover the cooker and pork a fork or knife in an idli. If it comes out clean that means idlis are steamed aptly. Turn off the flame and take out the idli stand.

Veg rawa idli
Separate the mould so that the idli cools down quickly. Afterward, move a knife around the sides of the idli and transfer them on a plate. Veg rawa idli are ready.

Veg rawa idliServing:
Serve these spongy and healthy veg rawa idli with a side assortment of green coriander chutney, peanut chutney or coconut chutney.

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Vegetable Rava Idli Recipe | Veg Rawa Idli Recipe
Author: 
Recipe type: Snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Curd – 2 cups
  • Semolina – 2 cups
  • Green coriander – 2 tbsp (finely chopped)
  • Green peas - ¼ cup
  • Cauliflower - ½ cup (chopped)
  • Capsicum - ½ cup (finely chopped)
  • Urad dal – 1 tsp
  • Red mustard seeds - ½ tsp
  • Ginger – 1 inch baton grated or 1 tsp paste
  • Green chilly – 1 (finely chopped)
  • Eno fruit salt – 1 tsp
  • Oil – 2 tbsp
  • Salt – 1 tsp
Instructions
  1. Pour 2 cups of water in a pressure cooker and place it on flame to simmer.
  2. Evenly apply some oil in each moulds of idli maker.
  3. Take curd and semolina in a big mixing bowl and mix until the lumps dissolves completely.
  4. Then add green peas, cauliflower, capsicum, ginger, green chilly, salt and 1 tbsp of water and mix all the ingredients really well. Make sure that the batter is not too thick or thin in consistency.
  5. Now heat a small pan with 1 tsp oil. When the oil gets heated, add red mustard seeds in the pan. As the seeds starts crackling, put urad dal to it and saute until they become light brown.
  6. Pour the tempering in the batter and mix well. Cover and keep the batter aside to 10 to 15 minutes.
  7. minutes later, semolina will puff up nicely. Add eno fruit salt to the batter and mix until air bubbles form in the batter. Don't whisk the batter too much.
  8. Fill each greased moulds of idli maker with 1 tbsp of batter and arrange them on stand.
  9. Place the idli stand in cooker and put the lid on. Remove the whistle and allow them to steam on high flame for 10 minutes.
  10. Later, uncover the cooker and pork a fork or knife in an idli. If it comes out clean that means idlis are steamed aptly. Turn off the flame and take out the idli stand.
  11. Separate the mould so that the idli cools down quickly. Afterward, move a knife around the sides of the idli and transfer them on a plate. Veg rawa idli are ready.
  12. Serve these spongy and healthy veg rawa idli with a side assortment of green coriander chutney, peanut chutney or coconut chutney.