Monday, November 24, 2014

Sweet Wheat Dosai

In my school days, sometimes mom prepares this dosai for evening snacks. This can be prepared quickly and easily with the ingredients available at home. Few days back I prepared this as after school snack for my daughter. she tasted it for first time and loved it.
It is rich in fiber and Iron as we add jaggery.

Lets see how to prepare it.


Wheat flour - 1/2 cup
Jaggery powder - 1/3 cups
water - 1 cup
elachi powder - 1 pinch
Dry ginger powder / sukku powder - 1 pinch
cashew nuts - 1/2 tbsp ( chopped)
grated coconut -1 tbsp
ghee -2 tsp


1.Add Jaggery, sukku powder with water and bring to boil. (no need of string consistency)
2.Add elachi powder, flour and jaggery water and mix to a batter consistency
3. Now roast cashews, coconut in a tsp of ghee and add it to the batter.

4. Now heat the pan and make small and thick dosai (like oothappam thick)
5. Sprinkle little ghee on the edges and cook well on both the sides.

Serve Hot or warm.

1.Always keep extra 1/2 cup of hot water ready. In case if the jaggery mixed water is boiled for little long time that wont be sufficient to have batter consistency.
2.Instead of grated coconut, tiny coconut pieces can be added.
3. The ratio given is medium sweet, adjust according to your taste.

Friday, November 14, 2014

Aloo Channa Kuruma

Aloo Channa kurma is suitable for Chapathi or roti varieties. I like to add channa in my family's diet now and then. It is rich in protein and kids love it for sure. It just needs a little planning to prepare. Lets see how to prepare this Kurma / Kuruma.


White channa - 1 cup (wash and soak in previous night or at least 8 hrs before cooking)
Potato - 2 medium
Onion - 1 big (finely chopped)
Tomato - 1 big(finely chopped)
Ginger garlic paste - 2 tsp
green chilies -2
Turmeric powder - 1 tsp
chili powder - 1/2 tsp
Garam masala - 1 tsp
coriander powder - 1/2 tsp (optional)
Curry leaves 1 sprig
Cashews - 10 nos
Coriander leaves - a few
oil -1 tbsp
salt -as per taste

Dry garam masala;
fennel seeds - 1 tsp
ani star - 1 flower
cinnamon stick -1 inch
bay leaves - 1
elachi -1
cloves -2

1. Wash and soak white channa for over night.
2. Soak cashews in water for 1 hour.
3. Pressure cook channa and potato separately for 3-4 whistles.
4.In a kadai, heat 1 tbsp of oil and add the dry garam masala items listed
5. Now add curry leaves, green chili, onions and saute until it turns transparent.
6. Add ginger garlic paste and saute until the raw smell leaves.
7. then add tomatoes and saute until they turn soft.
8.Mix turmeric, chili, coriander, garam masala to this mix and saute for a min.
9. Add 3-4 cups of water, salt and let it boil well.
10. In the mean time, drain water from cooked channa, Peel and Cut the potato as cubes and keep ready.
11. When it starts rolling and boiling add cooked channa and cubed potatoes and let it cook for 5-8 mins in simmer flame.
12. Grind soaked cashews into a fine paste and add it to the curry, and let it boil for few mins.
13. Once the kurma reaches the required consistency Switch off the flame and add chopped coriander

Serve hot with Chapathi or roti.

1. Instead of adding water, you can use the drained water from cooked channa
2. Adding cashew nuts is my own preference. I prefer cashews than adding coconut.
3. If you need it more spicy, increase the green chili instead of chili powder.

Linking this recipe to Beulah’s First Blog Anniversary Give away @ FullScoops

Wednesday, November 12, 2014

Beetroot Rice

Hi friends, today I am going to share the Beetroot rice recipe. Beetroots are good for health and it is loved by kids. Some people doesn't like beetroots bcoz the sweetness of beetroot and the spices added while cooking might not matched. Luckily our family loves this veg either as cooked or raw.

Lets see how I prepared this rice.


Basmati rice 2 cups
beetroot - 1/3 cups (1/2 inch pieces)
Green peas - 1/2 cup (optional)
Onion - 1 small
Tomato - 1 medium
ginger garlic paste  -1 tbsp
Green chili - 2
Garam masala - 1 tsp
salt - as per taste
Oil -  2-3 tbsp

Dry garam masala:
fennel seeds - 1 tsp
Cinnamon - 1 inch stick
cloves - 2-3
Elachi - 2-3
anistar - 1 flower
Bay leaves - 1 or 2

1. Wash and soak basmati rice for atleast 30 mins.
2. Chop onions and tomatoes lengthwise, and beetroot as 1/2 inch thick piece.
3. Heat 1 tbsp oil in pressure cooker, add the dry garam masala items listed above one by one.
4. then add sliced onions, green chilies and saute until it turns transparent.
5. Then add Ginger Garlic paste and saute until the raw smell leaves.
6.Now add sliced tomatoes and saute until they turn soft.
7. In the mean time drain water from soaked rice and keep aside for 5 mins
8. Add  chopped beetroot and green peas, garam masala powder and give a gentle saute.
9. add drained rice, salt and 3 &1/2 cups of water and close the lid.
10. Pressure cook for 2 whistles and keep it in simmer for 3-5 mins. then switch off the flame.

Once the pressure is released, fluff with fork and serve it hot with Raitha or any curry or salad.

what i would suggest to the people do not like beetroot poriyal or other dishes, to to cook it by avoiding chili powder or other masala, you may like the plain flavor of it. Or Make some sweet dishes like, beetroot halwa, beetroot Jam etc. But make sure to introduce the veggie to your kids

1. Please use greenchilies, instead of chili powder.
2. No need to add any masala powders except a little amount of garam masala.
3. I have tried with masala powder and biryani powders and finally felt comfortable with this way as it dint spoil the actual taste of veggie.
4. Do not add more onions and beetroots. and follow the measurement
5. adding green peas is optional but recommended.

Linking this recipe to Beulah’s First Blog Anniversary Give away @ FullScoops

Monday, November 10, 2014

Paruppu Urundai Kuzhambu

Today I am going to share another kuzhambu variety which is easy to make and healthy for everyone. Always it gives hand when I am running out of veggies. There must be other ways of preparation, But I find it easy to prepare without much ingredients. I do not add coconut in it, if you like to you can add.


Kadalai paruppu (Bengal gram) -1 cup
Thuvaram Paruppu - 2 tbsp
Onions - 1/2 of medium sized
green chili - 1
salt - a pinch
fennel seeds - 1 tsp
Oil - 1 tsp

For gravy:
Onions - 1 and 1/2 medium sized
Tomato - 1
Tamarind - a small gooseberry size (soak in 2 cups of water)
sambar powder - 1 tbsp
salt - as per taste
oil - 1 tbsp
Perungayam - a pinch

to temper:
Mustard seeds - 1/2 tsp
urad dal -1/2 tsp
curry leave - 1 sprig
perungayam - a pinch
oil -1 tsp


1.Soak both dals with enough water for atleast 2 hrs
2. Chop onion and tomato finely and keep aside.
3. In a pan, heat a tbsp of oil and saute 1 and 1/2 finely chopped onion until it turns transparent.
4. Then add finely chopped tomato and saute until they turn soft
5.Add sambar powder and saute for a while.
6. Then add the tamarind water, salt, another  2 cups of water and let it rolled boil.

7. In the mean time, drain water from dal and grind it in a mixer along with fennel seeds without adding water. (like how we grind it for paruppu vadai)
8.Add a pinch of salt, chopped onions, green chili, perungayam to the ground dal and mix well.
9. make medium sized ball and keep aside.
10. once the gravy starts rolled boiled, add the balls to it, and close with lid. leave it for 8 to 10 mins without disturbing it.
11. When  the balls are cooked, it will start floating.
12. Temper with the listed ingredients and switch off the flame.

1. Coconut can be ground and added  to the gravy at last. But it is optional.
2. Make medium sized balls so they get cook quick.
3. Once prepared, let it stay for at least an hour before serving, so the balls will get the flavor nicely.

Linking this recipe to Beulah’s First Blog Anniversary Give away @ FullScoops