Healthy Dosa

Ingredients:
Idly Rice - 3 cup

Brown Rice - 1 cup

Black Gram (Urad dhal ) - 1/2 cup

Chia seeds - 1 & 1/2 tbsp

Flax seeds - 1 & 1/2 tbsp

Peral millet - handful
Fenugreek seed - 1 tbsp
Salt to taste







Method:
* Soak idlyRice,brown rice,Pearl millet,dhal and 1/2 tbsp Fenugreek seed together for 5 to 6 hours. while grinding add 1/2 tbsp raw fenugreek seed,flax seeds and chia seeds.Grind it well.

* Add some salt and mix it well by hand. Keep it in the oven or outside for 8 hours.
* Make dosa and serve it with tomato or coconut chutney.
 

MythiliThiyag

Kambu/Choola Koozh

Ingredients: 

Pearl Millet (Kambu) - 1 cup (I used broken kambu)
Water - 3.5 cups
Thin Buttermilk - 2 cups

Salt - to taste

Method:

* Rinse the broken kambu well and transfer to pressure cooker and add water and pressure cook in low medium flame for 3-4 whistles.
* Once pressure releases, open and switch on the flame.Keep stirring till it becomes thick enough to roll into a ball.
*Making ball: Take a flat plate, drop a little bit of goopy mixture. Sprinkle few drops of water over and around the mixture. Note: Keep a bowl with plenty of cold water handy. Using clean and wet hands shape this goopy mixture(while its hot enough for the hands to handle) into round balls. The size of balls are depends. 
* Place the kambu balls in a bowl containing water till immersing level. Leave it overnight. Then mix it well.
* Mix well without any lumps, then finally add buttermilk,required salt and give a quick stir. Clean hand is the better spoon to mix this.
* Serve with raw onion or green chilli or Raw mango with chilli/salt powder

For broken kambu: sprinkle little water over it and leave it for 15mins then grind it in a mixer to make it coarse...just 2-3 pulse is enough.

Thanks,
Mythili Thiyagu

Broccoli and cheese smashed Potatoes

Ingredients:

Potatoes (Golden) - 5 nos
Small head broccoli - 1 no
whole milk - 1 cup
Butter - 2 tbsShredded sharp Cheddar - 1/2 cup 
Parmesan cheese - 1 tspGround black pepper - 2 tsp



Directions:

* Cook the potatoes for 10 minutes or until well done.  
* Trim and chop broccoli into 1/2-inch dice and cook it for 5 minutes or more. 
* Drain and return to the hot pot to dry. Stir in the milk, butter and cheese and mash until the cheese melts into potatoes and broccoli.Season with salt and pepper, to taste.
* Pre heat 400 degree of countertop convection oven and bake it for 20 min.
* Transfer to a serving bowl, to serve.

Mythili Thiyagu

Ragi_Kali

Ingredients: 

Ragi Flour - 1 &1/2 Cups

Cooked Rice - 1/2 cups (Optional)

Water -  3 & 1/4 cups

Salt - a pinch

Method:

* In heavy bottom vessel add 3 and 1/4 cups of water. Then add cooked rice and salt. Bring it to boil on medium high heat.

* Now keep a wooden spoon (Upside down) inside the vessel. Then add Ragi flour(Shouldn't mix that flour). 

   Close with lid. Let it cook for 15 min  (wooden spoon should be inside) in medium flame.

* Then switch off the stove ,Continuously stir so no lumps are formed. Stirring is key (it will thicken which happens in about 2-3 minutes of stirring) 

* After 3-4 minutes of stirring,it should look thick and goopy but lump-free.

* The mixture is thoroughly cooked and ready to be made into balls.

* Take a flat plate, drop a little bit of goopy mixture. Sprinkle few drops of water over and around the mixture. Note: Keep a bowl with plenty of cold water handy.

* Using clean and wet hands shape this goopy mixture(while its hot enough for the hands to handle) into round balls. The size of balls are depends. 

* Eat it with keerai masiyal, keerai and dal or kadalai chutney.

* OR keep it into water , then next day you can eat with butter milk. I will post soon about kali kozhl.

Note:

• If you want the balls to be much harder, reduce the amount of water.

MythiliThiyagu

Aappam

Ingredients:
Parboiled rice – 1 cup
Raw rice – 1 cup
Coconut milk – 1 cup (needed before making aappam)
Split black gram or urad dal – ¼ cup
Sago – 2 table spoon
Flattened rice flakes (Poha) – 2 table spoon
Curd – 2 table spoon
Fenugreek seeds – 1 table spoon
Sugar – 1 table spoon
Cooking soda (aappa soda) – one generous pinch (needed before making aappam)
Salt – as per taste
Oil – little to grease pan in between

Method:
* Batter for Aappam: Soak parboiled rice, raw rice, urad dal and fenugreek together for 6 to 8 hours; soak sago and flattened rice (poha) separately for 2 to 3 hours.
* Now put all items together with salt, sugar, curd in a blender and grind to a smooth paste; keep for fermentation for 8 to 10 hours; now add coconut milk, cooking soda and mix well; now the batter is ready for aappam (consistency should be little thinner than dosa batter).
* Making of Aappam: Grease and heat aappa chatti (pan); pour one laddle of batter gently in the middle of the pan; lift the aappa chatti with both hands; carefully rotate (swivel) the pan slowly so that the batter forms a thin layer on the sides (360 degrees) without any gap; now keep the pan back on the stove; you can see the edges are thin and thick in the centre.
* Cover and cook for few minutes in low flame; cook till the edges are red or golden and centre is cooked and spongy. MythiliThiyagu

Spinach_Poori

Ingredients:
Chopped spinach - 1 cup
Green chillies - 3 nos
Ginger - 1"
Cumin seeds - 1 tsp
Wheat flour
Ravai - 1 tsp
Oil for deep fry
Salt to taste

Method:
* Cook spinach in hot water for about 3-4mins. Do not add too much water, just add enough.
* Grind the spinach with chillies, ginger, salt and cumin seeds. If required, add the water used for cooking the leaves, but do not make it too watery.
* In a mixing bowl, add flour,rava and salt. Then add the palak paste into wheat flour and make into a stiff dough. The dough should not be sticky (only v lightly sticky) or feel dry in your hands.
* Make small balls out of it. These will depend on how big a fryer you have.
* Roll it out into small circles with thin-medium thickness. Don't make it too thin else it will come out crispy.Repeat for all dough. Alternatively heat oil for deep frying.
* Do the oil-temperature test to see if it is ready. The oil should be hot but not too hot that it smokes. Tips: Drop a small piece of dough into the oil. The dough should fry up immediately and come to the surface. You know the oil is not hot enough when the puri does not puff up, is flat and instead is also soaking up oil.
* Now drop the poori into the oil.While the poori is slowly coming to the surface, make sure to keep ladling in the hot oil on the surface.This helps the poori to puff up.
* Turn it so that it gets evenly reddish brown or golden yellow (however you prefer).Place it on paper towel to drain off any oil. If fried right, it wont retain oil.


Note: Do not let the dough sit. Usually for roti(s), I insist on letting the dough sit for some time which makes the dough very soft. But for pooris this rule does not apply.Insists that letting it sit makes it prone to soaking up lots of oil while frying. Hence use the dough immediately to make the pooris.

MythiliThiyagu

Pulka

Ingredients:
Wheat Flour - 1 cup
Salt - to taste
Warm water - as required

Method:
* Mix wheat flour and salt well.
* Make soft and pliable dough using warm water.
* Knead the dough well and Leave it for about 10 minutes.
* Then make a ball and Roll out flat chapathi.
* Heat the tawa and put circular chappathi on it for 10 seconds. Then remove the roti from the tawa and using a holder hold the roti and show it to the stove flame (high flame) directly ,when the roti bulges like a baloon ,turn it to the other side and immediately transfer it to the bowl.
* Apply the butter on top of the pulka.
* Serve it hot with kuruma :)


MythiliThiyagu

Tomato_Dosa

Ingredients:
Dosa batter - 2 cup

For Grinding:
Cumin seeds - 1 tsp
Red chilli - 4 nos
Curry leaves - 10 nos
Tomato - 2 nos

Method:
* Grind the above ingredients and mix with dosa batter.
* In a dasa pan make this bater as a dasa.
* Serve it hot with coconut chutney.


MythiliThiyagu

Indo_Italian_Alfredo_Pasta

Ingredients:
Twists Pasta - 1 bag
Onion - 1/2 (sliced)
Tomato - 1 nos (sliced)
Bell pepper - 1 no (sliced)
Cabbage - 1/4 cup (sliced)
Carrot - 1 no (sliced)
Garlic - 5 pods (chopped)
Chilli powder - 2 tsp
Pepper powder - 2 tsp
Italian seasoning - 1 tsp
Roasted Garlic&Bell pepper - 1 tsp
Dill seeds - 1/4 tsp
Alfredo sauce - 1/2 cup
Salt to taste
olive Oil - 1 tbsp

Method:
* Add salt in Boiled water. Then add pasta and cooked for 30 min or until cook pasta.
* In a non-stick pan add oil and fry garlic. Then fry onion well, they have to be soft and transparent. Add little salt.
* Add carrot and fry for 2 min, then add cabbage,bell pepper fry it well. Now add tomato and just mixed it.
* Now add Chilli powder,Pepper powder,Italian seasoning,Roasted Garlic&Bell pepper,Dill seeds and mix it well.
* Add pasta into veg mix. Then add Alfredo sauce. Keep it in low flame for a while.
* Then serve it hot.

MythiliThiyagu

Rava_Pongal

Ingredients:
Rava - 1 cup
Cooked moong dal - 1/2 cup
Onion - 1 no
Curry leaves - few
Green chilli - 4 nos
Tomato - 1 mo
Ginger - 1 "
Carrot - 2 nos
Green peas - 1/2 cup
Turmeric powder - 1 tsp
Cashew Nuts - 10 nos
Pepper corn - 10 mins
Cumin seeds - 2 tsp
Cinnamon stick - 1"
Cloves - 2 nos
Water - 3 cups
Ghee - 2 tbsp
Oil - 2 tbsp

Method:
* Chop onions,ginger and green chilli. * Cut carrots as small pieces. * Wash green peas.* Smash the cooked moong dal. * Remove seeds from tomato and chopped as a big pieces.Keep everything ready.
* In Kadai heat oil, then add Cumin seeds,pepper corn,cinnamon & cloves, fry it for a while. Then add G.chili and ginger. Now add Cashew nuts,Fry it well.
* Then add onion,curry leaves,Turmeric powder & salt, fry it for 2 min. Then add Chopped vegs. Fry it until vegs half cooked. Then add tomato. just mix it (tomato has no need to fry well)
* Now add Rava into this veg mix and fry it for a while. Add salt.
* Add cooked dal into boiling water and mix it well.
* Now add this dal water into fried rava-veg mix. Stir well for a while.
* Then close with lid and allow to cook for 10-15 min in very low flame. Once rava cooked well, add ghee and some more curry leaves.
* Serve it hot wtih coconut chutney.


MythiliThiyagu

Chow_Chow_Chapathi

Ingredience:
Tender Chow Chow - 2 nos
Carrot - 1 no
Onion - 2 nos
Green chilli - 3 to 4 nos
Dill leaves - 1 cup
Mint - 1/4 cup
Coriander leaves - 1/4 cup
Curry leaves - few
Gram flour (Besan flour) - 2 tbsp
Rice flour - 4 to 5 tbsp
Salt - to taste
Oil - 2 tbsp


Method:
* Peel chow chow and grate them.Then squeeze it well to takeout water.
* Heat a pan and fry this squeezed vegetable for 5 mins to Evaporate - Excess Water. Make it cool and keep it aside.
* Take the carrot and wash them properly.Scrap them first before grating. keep this grated carrot aside.
* Now In a big bowl mix Grated chow chow, Grated carrot,Sliced onion(very thin),Chopped Mint,Coriander,Dill,Curry leaves,Chilli and add salt.
* Then add Gram flour,Rice flour and mix it well all together.
* Now make a small ball of this mixture and place it in a oil greased plastic paper. Spread the mixture like thin chapathi and drop it in a hot dosa pan. (Take it out from the sheet very slowly, otherwise it will break).
* Now add little oil and cook it both the side until little golden color.
* Serve it hot with coconut chutney.

Note: I got this recipe from Pradipha Ravi. Thank you very much pradipha.
Me and tyag love ths chapathi very much :)


MythiliThiyagu

Banana_Poori

Ingredients:
Riped mashed bananas - 1/2 cup over
Sugar / Vellam - 5 tbsp
Yogurt - 2 tbap
Wheat flour / All purpose flour - 1 cup
Butter - 1 tbsp
Oil
Salt - a pinch

Method:
* Add sugar, salt, yogurt to mashed bananas. Mix well.
* Add wheat flour and mix to make dough. If required add more flour to make a stiff dough.
* Cover it and leave for about 2-3 hrs.
* Heat dosa pan and make chapathi. Cook both the side and then add little butter on both the side.
* Serve it hot.:)


MythiliThiyagu

Lemon_Idiyappam

Ingredience:
Frozen Idiyappam or Fresh Idiyappam - 1 cup
Lemon - 1&1/2 no
Black Gram (uludham paruppu odachathu) - 3 tbsp
Green chili - 5
Mustard - 1 tsp
Hing Powder - 1 tsp
Turmaric powder - 1 tsp
Onoion - 1 medium
Cashuew nuts - 10 nos
Curry leaves - 10 nos
oil - 1 tbsp
Salt - to taste

Method:
* Idiyappam prepared from 1/2 cup of rice flour and take out the strings and loosen it as shown in the pic.
* In a pan Add oil, when it hot add mustard, once it pop up add turmeric powder.Then add Black Gram,add chopped onion and fry it up to light golden color.
* Then add Green chili and cashew nuts.Fry it for a while.Add curry leaves. Now switch off the stove and then add Lemon juice and salt.
* Mix the loosen idiyappam with lemon juice.Add some Coriander leaves.

MythiliThiaygu

Raw Mango_Chapati

Ingredients:
Whole Wheat flour - 1 cup
Hot water - 1/4 cup
Salt - to taste

To Grind:
Raw Mango - 2 pieces
Green chilli - 3 nos
Cumin seeds - 1 tsp
Coriander leaves - 1/4 cup


Method:
* Grind all the above "To Grind" Things together as a fine paste and keep it aside.
* In a big bowl take Wheat flour,salt. Mix it well.
* Now add mango mix paste into it and mix soft dough as chapatti or roti maav, iadd little hot water and beat for nearly 20 mins. And then keep aside for an hour or two.(once dough is ready, u can make after 20 mins too)
* Then make a ball and Roll out flat chapati.
* Heat a griddle and cook the chapati.
* Apply oil on both the sides.
* Mango chapati is ready to serve.:)


MythiliThiaygu

Egg White_Mint_Corriander_Omlet

Ingredients:
Egg White - 1 cup
Onion - 1 no
Green Chilli - 2 nos
Ginder - 1 inch
Coriander leaves - 1/4 cup
Mint - 1/4 cup
Curry leaves - few
Salt - to taste

Method:
* Chopped onion and chilli. Fry it with little oil and keep it aside.
* Cut the ginger as very small and keep it aside.
* Chopped mint,coriander and curry leaves keep it aside.
* In a omlet pad, Pour Egg white and add little salt.
* Now add all the above things on top of the omlet and close with lid. Cook it for a while.
* Then turn it,allow to cook for a while in low flame.
* Serve it hot with pepper powder.

MythiliThiyagu

Sweet_Wheat_Paratha

Ingredients:
Wheat Flour - 2 cups
Milk - 1 cup
Sugar - 2 tbsp
Ghee or butter - 2 tbsp
Salt - 1 tsp
Oil

Method:
* Add Wheat flour, sugar, ghee or butter, salt all together.
* Pour milk and mix soft dough as chapatti or roti maav, if u need add little hot water and beat for nearly 20 mins. And then keep aside for an hour or two.(once dough is ready, u can make after 20 mins too)
* Then make big lime size balls and Roll out flat as thin as possible.
* Make some flits(Like doing in sarees) front and back.It will become become a strip.
* Hold one end as a centric and roll the other end.It will become like a wheel.This will give you the layers.
* Gently Roll out flat as parathas into a thick circle(Like which you have eaten in the hotel).
* In a pan place the cirular dough.Apply little oil, when one side gets golden color, turn over and Cook other side with little oil. After both sides get golden color take it from the pan.
* Serve it hot with chutney.

Note: I got this recipe from Sarika Attal. When we were in Pune, She used to bring it from her home.Her mom makes very tasty one and I love it very much. I miss it sarika. Anyway "Thanks" for your recipe. :)


MythiliThiyagu

Rava_Adai

Ingredients:
Rava - 3 cups
Gram flour (Besan flour) - 1 & 1/4 cup
Onion - 6 nos (big onion)
Red Chilli - 9 nos
Turmeric powder - 1/4 tsp
Aniseed (sombu) - 2 tsp
Curry leaves - few
Coriander leaves - 1 tbsp
Mint leaves - 10 nos
Salt to taste
Oil

Method:
* Soak the rava in 3 to 4 cups water for an hour.
* Chop the following things and keep it aside - Onion,Coriander,mint & curry leaves.
* Grind Red Chilli and Ani seeds in the mixcy(use little water) and keep it aside.
* Mix the Gram flour into soaked rava and mix it well.
* Then mix the Grind paste (Red chilli and aniseeds).
* Now add the chopped Onion,Coriander,mint & curry leaves. Then add salt as per your taste.
* Heat the Dosa pan and make it dosa in medium flame with lid. (it will take time, little more than rice flour dosa)
* Serve it hot with coconut chutney.


MythiliThiyagu

Methi_Paratha

Ingredients:
Whole-Wheat Flour - 2 cups
Fenugreek Leaves (chopped ) - 1 cup
Ghee or oil - 2 tbsp
Salt to taste
Hot water - as per required

Method:
* Chopped the methi leaves as a small peices.
* Add wheat flour and salt with methi leaves and mix it well.
* Make soft and pliable dough using warm water. (Like chapati dough)
* Knead the dough well and Leave it for about 10 minutes.
* Then make a ball and Roll out flat parathas.
* Heat a griddle and cook the parathas.
* Apply ghee on both sides.
* Methi Parathas are ready to serve.


MeenuThiyagu

Thayir_Semiya

Ingredients
Semiya-2 cups
Milk-1cup
Curd-1 cup
Water-as required
Salt-as required
Cashewnuts - 5 nos
Raisins - 10 noa
For seasoning:
Mustard-1tsp
Asafoetida-1 tsp
Split urad-1tsp
Channa dal-2tsp
Green/red chilli-3 or 4
Ginger - 1/2 inch
Curry leaves-a few
Coriander leaves-to garnish
Oil-as required

Method:
* Heat some ghee in pan and fry Cashews, Raisins. Keep it aside.
* In the same pan fry verimichilly until turn little golden color.
* Boil required water and add the fried semiya with a teaspoon of oil and cook till done.
* Strain the hot water and add plain water as required and rinse the semiya and strain off the water completely.
* In a kadai heat oil add the above ingredients(Same order) for seasoning and add to the cooked semiya.
* Now add the required salt,milk and curds to the semiya and mix well.
The milk will tend to get absorbed quickly,so keep 1/2 cup milk/curd and add while serving.

Thanks,
MeenuTyag

Kurma for Idiyappam Recipe

Ingredients:
Big onions - 3
Tomatoes - 4
Ginger & Garlic - 1 tsp
Turmeric powder - 1/4 tsp
Dhania powder - 1 1/2 tsps
Diced mixed vegetables - 3 cups (carrots, cauliflower, cabbage, potatoes etc...)
Cooked green peas - 1/4 cup (fresh or dry)
Chilli powder - 1 1/2 tsp
Fresh thick curds - 1 cup
Milk - 1/2 cup
Green chillies - 2
Salt - as required
Oil - 3 tbl sps
Cardamom, Cinnamom, Cloves - few

Grind together:
Grated fresh coconut - 3 tbl sps
Cashewnuts - 10
Poppy seeds- 2 tsps

Method:
1. Slice chillies lengthwise, cut onions and tomatoes finely.
2. Steam cook all the vegetables.
3. Heat oil in a frying pan.
4. Add cardamom, cloves, cinnamon, green chillies and then onions.
5. Fry till golden and then add chopped tomatoes.
6. Stir till it becomes puply. Add dhania powder and fry for a minute.
7. Add ground paste, cooked vegetables, salt, turmeric powder and chilli powder.
8. Cook till it becomes thick.
9. Add whipped curds at the end.
10. Boil for a minute and remove from fire. Mix 1/2 cup milk with this.
11. Garnish with chopped coriander and serve with idiyappam.