Brown Rice & Red Beaten Rice Dosa With Onion-Tomato Chutney | Indian Pancake | Vegan | Gluten Free | Dairy Free | Step Wise

 

 

 

Hi All!!

Sorry for being away from the blog all of a sudden..the intention was definitely not to disappear but somehow life became too busy with traveling, then unpacking and getting back to a regular routine..

I’m posting yet another healthy preparation which is perfect for not only pregnant women but any health conscious person. I’m personally trying to move gradually to eating brown rice rather than the polished rice. I had attempted this  preparation using brown rice before we started on a tour and during my travel I had carried my laptop too so that I could finish the post but life was so hectic that I never found time to complete the post. Finally today I’ve just pushed myself to sit in front of the screen and finish the incomplete job.

Let me be honest I was very skeptical about the taste of the dosa. The only thing I was confident about was that no matter how the dosa tasted, some kind of pancake could be made with the batter.  To my surprise the dosa turned out really nice, it was very light to eat and had a nice nutty taste which I savored  thoroughly without being guilty as it had healthy and wholesome ingredients in it.

I made a few changes to my regular tomato chutney and made it a little spicy too to go with the plain dosa and the combo turned out superb. I gave the dosa in kid’s lunch box and we had it for the breakfast. In case you want to eat light food for the dinner, this dosa is just perfect for that.

 

Brown Rice & Red Beaten Rice Dosa

Soaking Time: 5-6hrs | Fermenting Time: Overnight | Preparation Time: 10mins | Cooking Time: 2mins/dosa  & 10mins for Chutney | Makes: 17-18 | Serves:3-4

Ingredients for Dosa

2cups brown rice

1/2cup red beaten rice/poha

1/4 cup dhuli moong daal

1/4cup urad daal

1/2tsp fenugreek seeds

Ingredients For Chutney

1small onion

2medium tomatoes

1/4tsp turmeric

4-5 dry red chilies

6-7 curry leaves

salt to taste

2tsp oil

For Tempering

2tbsp oil

1tbsp mix of urad-chana dal

1/2tsp mustard seeds

Method For Making The Dosa

 

Soak all the ingredients for 4-5 hours. The brown rice takes a longer time to soak. Grind them to a smooth & fine paste. Mix all and let it ferment overnight or for 8-10hrs.

Once fermented, mix again thoroughly to release the trapped air and add salt to taste. Adjust consistency using the water.

Grease a non stick pan and spread a ladle full of batter in concentric circles and cook on one side till crisp ad golden in color. Flip and smear more oil and let it cook.

 

Method For Onion- Tomato Chutney

Heat oil and sauté the red chilies followed by onions. Once the onions have become translucent add tomatoes, curry leaves, turmeric and salt. Cook till tomatoes are soft. Cool and grind.

Heat oil for tempering and splutter mustard seeds and then add urad-chana daal. Once the lentils are golden pour it over the chutney and mix.

 

Sending this to my event ‘Only’ Food For Pregnancy, hosted here.

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Very Spicy.. Green Chilli Chutney

Hi All!

While all of you read this post, I'm at Mom's place enjoying my well deserved break and vacation. I'll be back soon to read your posts meanwhile enjoy this spicy chutney..

There are days when you feel like treating your taste buds with something very hot, fiery and spicy. For those days, I’m sharing this chutney with you. This is DH’s favourite and the recipe as usual is shared by my dear MIL.

It’s perfect with hot steaming rice with a dollop of ghee and if you have some filtered ground nut oil, that will be absolutely great.

Ingredients
Serves: 2
Preparation Time:10mins
Cooking time:5mins
4tsp Bengal Gram/ Chana dal
15 hot fiery green chillies
1-1/2 cup coriander leaves
2tbsp dry coconut
gooseberry size tamarind
a few tea spoons oil
For tempering
1/2tsp mustard seeds
a pinch of strong asafoetida/heeng
1tbsp oil

Method




Wash and chop the coriander and sauté in a few drops of oil.
Roast the lentils in a few drops of oil.
Roast the roughly chopped green chillies.
Dry roast the coconut.
Grind together the chillies, coconut, coriander, salt to taste and tamarind. Use water only if required.
Prepare the tempering and pour over the chutney and mix.

Sending this to my event 'Only' South Indian hosted here and also Any One can Cook, hosted by Aiyeesha

Sending it to Julie's EP Series- Herbs and Spices, Cilantro and Cumin , Rasi's I'm Star Event 
 
and Cooking For Myself at Vegetarian Surprises.  

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Corn on Wheat Canapés.. Fusion Chaat

Hi!

This month has been very hectic with the kid writing his summative for the first time, both of us have been neck deep in studies. My role largely was to push him to do his best and help him with his difficulties and he was to ensure that he is thorough with his subject and does his revision properly and efficiently. I have avoided giving him any outside food and made simple, tasty and ‘chatpata’ food which he likes and eats without making fuss. And to my delight this month’s Monthly Mingle theme just helped me cook more of the ‘chatpata’ kind.

For this month’s Monthly Mingle we were given two very healthy and interesting ingredients, whole wheat and corn. I knew what I wanted to make with these as I had been planning to post it since long and the event just pushed me more.

My kid loves chaat and I find that a good way to introduce veggies and feed him. I came up with idea of making canapés using whole wheat flour and daliya (whole wheat rava) and a spicy filling of corn. The end product was so tasty and the three of us finished the entire batch of canapés in a go, it was just perfect for the cloudy weather outside . Sending this combination to Monthly Mingle#3. 

Wheat Canapés With Corn Filling

Makes:about 28 Canapés

Preparation Time: 90mins

Cooking Time:30 mins

Serves:4

Ingredients For Wheat Canapés

1cup whole wheat flour

3tsp whole wheat daliya (finer version)

2-1/2tsp oil

salt to taste

1tsp carom seeds

milk for kneading dough

oil for deep frying

For Filling

Corn from one Corn Cob (boiled)

salt to taste

1tsp oil

3/4tsp red chilli pwd

1/2tsp cumin pwd

1/2tsp coriander pwd

1/4tsp rock salt

1/2tsp Raw mango Pwd (Amchoor)

For Green Chutney

A Handful of Coriander

1garlic pod

1/4tsp rock salt

juice of half lemon

salt to taste

water for grinding

For The Curds

1/4 cup curds

1/2tsp sugar

1/2tsp grated ginger

1/4tsp roasted cumin pwd

1/4tsp red chilli pwd

salt to taste

a pinch of rock salt

For Garnish

Pomegranate seeds

Nylon Sev

Chaat Masala

Method For Making Wheat Canapés

Mix all ingredients under the heading of canapés except milk and then using milk knead a tight dough and rest for an hour. The daliya needs that much time to soak the milk and soften.

Take a ping-pong ball size dough and roll it to a 4mm thickness. Using cutters, cut different shapes. I used different shape cutters, to make them look more attractive. Prick with the fork, so that the canapés do not puff.

Deep fry the canapés on a medium flame till crispy and golden in colour. Remove them on the kitchen towel.
For the filling, boil the corn without salt (else it hardens) and strain. Heat a tea spoon oil and on high flame and tip in the corn. Sauté and mix all spice powders. Switch off flame and mix.

Prepare the green chutney and the curds by using the ingredients mentioned under their respective headings.
Assembling the Canapés
Place the canapés on the plate, place 1/2tsp filling on each, followed by the green chutney and curds. Sprinkle the Nylon sev and garnish with pomegranate seeds and chaat masala.
Serve immediately else the canapés would soften.

Sending it to Julie's EP Series- Herbs and Spices, Cilantro and Cumin , Rasi's I'm Star Event 
 
and Cooking For Myself at Vegetarian Surprises.
Have reposted it here and sending this to my event ‘Only’ Snacks & Starters hosted by Raji at Vegetarian Tastebuds 

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Instant Broken Wheat & Oats Idli with Oats and Coconut Chutney and Winner of ‘Only’ Sprouts

 

 

Hi Friends!

I have posted my 300th post and the excitement of announcing the giveaways is finally sinking in. It was a small celebration time for my ‘blog baby’. The way we take care of our blog and spend so much time feeding it with our work, I guess all bloggers would agree calling it  our ‘baby’.

Like the blog needs nourishment of good work to grow and flourish our body needs healthy food. Breakfast is an important meal of the day and take it very seriously. I might skip my dinner but never the breakfast. I try to provide my family a healthy and wholesome breakfast which gives them a feeling of properly filled and not over fed. I use sprouts, Oats, daliya (broken wheat), Red Poha, Ragi and various flours to make a healthy and tasty breakfast.

 

This is my first time at Blog Hop Wednesdays, the brainchild of Radhika of Tickling Palates and I was paired with Vidya of Kurryleaves. Her blog has a good collection of bakes, Chinese dishes, Kerala Preparations with beautiful clicks making all preparations look drool worthy. Out of so many options available I decided to pick a healthy combination to make an instant Idli. The word ‘instant’ has always managed to catch my attention, as I find such preparations very handy in the rush hours.

I made this instant Idli using daliya (broken wheat), Oats and Ragi flour. All the three ingredients are extremely nutritious. The Idli was a super hit preparation and S has already asked me to make again. The best part with this preparation is that, one can make the dry mix for Idli in advance and then use it when required. It’s an excellent preparation for growing kids and I’m going to make this more frequently. Thanks Vidya and Usha for the recipe.

I have followed the recipe completely and only added a few more ingredients to increase the flavour as all the basic ingredients are very bland. The recipe asks for making it instantly but I gave it a standing time of fifteen minutes and realised that it cooks faster and tastes better. In fact, the second batch tasted better than the first and cooked faster too. I made an Oats- Coconut chutney to with the Idlis and to my surprise no body could make out that there were Oats in it. I have provided step by step pictures for both the preparations.

 

Instant Broken Wheat & Oats Idli Preparation Time: 10mins                                                                 Cooking Time: 15-20mins Makes:24-26 Serves:4 Special Cookware/ Vessel Required- Steamer and Idli Mould Ingredients For The Mix 3/4cupBroken wheat/Samba wheat rava(coarsely powdered, I used the fine Samba) 3/4cup Oats (coarsely powdered)  1/2cupRagi (Finger millet)powder  1tsp Baking soda/ Eno fruit salt  Salt  as per taste 2cupsYogurt 4tbsp Grated coconut (optional) 3 to 4tbsp Grated carrot (optional) 3-4tbsp Frozen green peas (optional) 2tbsp finely chopped cilantro/ coriander For Tempering 2-3tbsp oil 1tsp mustard seeds 1tbsp chana dal 1tbsp urad dal 1tbsp grated ginger 3 green chillies finely chopped 1sprig curry leaves chopped 2-3tbsp Cashew nuts chopped Method Mix all the ingredients except curds, under the heading ‘for the mix’. Heat oil and add mustard seeds, once they splutter add both the lentils and cashew nuts and fry. Add the green chillies, ginger and curry leaves. Fry till crisp. Cool and pour this on the  Idli mix and combine everything. Pour water in the steamer and grease the Idli mould. Mix the curds in the Idli Mix and if required add a little water. Let it stand for 10-15mins. Pour it in the Idli mould and steam for 10-15mins or till done. One can notice a glaze on the Idli once it is done. Cool for 5mins and unmould. Serve with Chutney and Sambhar or a Potato Curry.

 

Oats –Coconut Chutney Preparation Time:15mins Cooking Time:5mins Makes:1-1/2cups Serves-4 Ingredients To Grind 1/2 coconut scraped 3tbsp Rolled Oats 3-4green chillies a few stands of coriander a sprig of curry leaves salt to taste For Tempering 2tsp oil 1/2tsp Mustard seeds 1tbsp mix of urad-chana dal Method Grind together all ingredients under the heading ‘to grind’ using a little water. Heat oil and mustard seeds, followed by the lentil mix. Fry till golden in colour. Pour the tempering over the chutney.

 

Sending both the Idli and Chutney to my event ‘Only’ Oats and  to Show me your HITS by Sangee Vijay of Spicy Treats.

 

Coming to the winner of ‘Only’ Sprouts, it is Kalpana Sareesh with her Mixed Sprouts Paratha. Congrats Kalpana, please send me a mail mentioning your detailed address with a landmark and your phone/cell number to cookingoodfood@gmail.com

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Spring Onion Chutney

 

Life is so unpredictable and at times I wonder, if only I could control it …nevertheless, I’ve learnt to take life as it comes. Last week was one of such unpredictable ones…We had made plans to attend a wedding in Bangalore and then head to Mysore for a weekend with the family. I was all packed to start on the 25th but on 24th we got a call that S’s uncle was serious and the hopes of his surviving were dim, we had to rush to Bangalore for a completely different reason and I’m glad we did that, as S lost his Uncle. We were there for the mourning family and S accompanied his cousin  to perform the final rites. After that everyone insisted that we should go to Mysore, but I was not up to it.. was to saddened by the loss, so we returned early and stayed at home.

 

I had many things to post in my drafts but I was in no mood to post or read..gladly my event announcement was a scheduled and compulsory post which I could not avoid. Finally here I’m today with the first post of this month and I’m starting on a spicy note just to tease the taste buds and add some spice in our lives..

This is my MIL’s recipe and I must say I’m in love with it. It’s a perfect preparation to try when you are in no mood to cook elaborately, this is surely an easy and tasty escape, which goes perfect with rice and some ghee or oil and for me I can just lick it..and drink some water, LOL. One can’t imagine from the flavour that there’s spring onion in it. So without further ado, here’s the recipe..

 

 

Ingredients

Serves 2

1cup Spring onion greens

5-6 green chillies

3/4tsp tamarind pulp

3-4tsp Bengal gram/ chana dal +1tsp

1-1/2tbsp freshly grated coconut

2tsp oil

1tsp mustard seeds

salt to taste

Method

 

In few drops oil sauté the spring onion greens and remove.

Roast the Bengal gram lightly in few drops oil till you get a nice aroma and remove.

Lightly roast the coconut, this will prevent quick spoilage of the chutney.

Chop the chillies roughly and then grind together the spring onion greens, roasted Bengal gram, coconut and tamarind pulp using a little water.

Heat the remaining oil and splutter the mustard seeds and add 1tsp Bengal gram and let it turn golden in colour.

Pour the tempering on the chutney.

Refrigerate till you use.

 

Sending this chutney to Priya’s event – The Big Chutney Chow Down

Indrani’s

and to Show me your HITS by Sangee Vijay of Spicy Treats.

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Mango Ginger & Raw Mango Chutney For Magic Mingle

 

Hi All!

It so happened that about a week back I went for my daily vegetable shopping and during that I picked up the regular stuff ..onion, potatoes, green chillies, garlic, ginger, coriander etc. After I returned home and started cooking I realised that the ginger I picked was some what different, it did not have the sharp smell and pungency of the regular ginger and then looking at it I realised that it looked a bit different too. I decided to taste it and was quite surprised with the taste, it had a mild flavour of the regular ginger and also of mango, I realised what I had  picked up was Mango Ginger.

 

I had heard about this but never used it till date. I knew that it was used in making pickle with the combination of mango. So, the next day I got the raw mango too and decided to make a chutney using the both. I wanted to add some unusual/ different flavour to the chutney and was wondering what to add when I received Kalyani’s mail informing me that the Monthly Mingle ingredients were revealed. I decided to settle on cinnamon. Now, chillies are a regular addition in most of the chutneys but the addition of cinnamon gave a very neat, subtle flavour to the chutney. I was myself pleasantly surprised, when so many natural flavours, with such subtleness, played music on my palate.

I was surely happy that my experimentation with Mango Ginger turned out so fruitful. I used the chutney in making sandwiches for the kid and believe me this chutney is excellent for digestion with all the advantages of the mango ginger and cinnamon.

Ingredients

(Serves-4)

1 raw mango, cubed

2inch piece mango ginger, chopped roughly

3-4 green chillies (based on the spice level)

mint leaves, small handful

1/2tsp cinnamon pwd

1/2tsp sugar

salt to taste

For tempering

2tsp oil

1/2tsp mustard seeds

a pinch of asafoetida

Method

Grind all the ingredients together to a coarse paste and then temper it with mustard and asafoetida.

 

Note- Store in airtight container.

Sending it as my first entry to Kalyani’s Magic Mingle.

and also to

Vardhini’s New U

Priya Mahadevan’s event guest hosted by Priya Sreeram

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I’m back with Crispy Raw Banana - Tapioca Pearls Patty for Fasting Food and the new winner for ‘Only’- Pasta, Pizza and Noodles

Hi!

Finally I have managed to post after a long gap of two months. Though I managed to announce the events but I know how difficult it was.

The last two months made me realise that moving into a new city can be so difficult… though I must confess that this is my 4th transfer in the last 6 years but it was never so difficult earlier. Searching for a new house and school seemed like a herculean task and amidst all this chaos we all fell sick one by one and S suffered for 15days due to an antibiotic reaction.

We are still settling into our new home and the younger one in his new school but we do miss our old city and friends a lot. I am going to miss the winter which is going to arrive soon in my old city. I just love sleeping inside the comforter and the lazy mornings. No matter how much I hated the fog in the past, I’m going to miss it now.

Today as I type and edit the post I was hesitant initially and was wondering whether I have forgotten the basics of blogging but surely I have not…  I definitely have to see whether my blogger friends still remember me and find time to drop by and say a hello to me and obviously read my recipe too!!!

With the onset of Navaratri the fasting days have begun giving me ample opportunity to try and innovate fasting food. So wait, watch and read my innovations in the next few days.

To start with, today I’m posting a very tasty and crispy patty made with tapioca pearls (sabudana) and raw bananas. The preparation is quick to make and what I can promise is that you can not resist eating just one. The Pattie is very tasty and the spicy green peanut chutney compliments it well. On other days it can make a good snack and a perfect starter too…

Ingredients For Patty

3 large raw bananas boiled

2 medium potatoes boiled

1tsp cumin pwd.

1/2 cup mini tapioca pearls soaked

4-5tbsp roasted peanut pounded

5 green chillies finely chopped

1tsp sugar

3-4tsp bhagar flour/ sama rice flour

3-4tsp finely chopped cilantro

water as required

sendha namak/ fasting salt

oil/ ghee for frying

Method

Boil and peel plantain and potatoes and grate them. Mix all the ingredients and add sendha namak (salt used during fasting).

The bhagar or sama rice flour adds a great texture and increases the crispiness of the patty.

If you find the dough very dry add a little water. The dough should be moist enough to be moulded into a flat patty.

Take lemon size balls, flatten them properly and smoothen the edges.

Deep fry the patty in vegetable oil or ghee on a medium flame.

Remove on kitchen towel to absorb excess oil. Serve hot with spicy peanut chutney.

For Spicy Green Peanut Chutney

1/2 cup sour curds

3-4tbsp roasted peanut

a sprig of coriander

salt to taste

Grind all the ingredients together to a smooth paste.

Sending this to my event ‘Only’- Fasting food guest hosted by Sonia.

Also reposting Sabuna vada and Batatyacha Kees for the same.

And now the WINNER OF ‘ONLY’- PASTA, PIZZA & NOODLES, I had to pick another winner as Suvidha did not contact me and the new winner is entry no. 11, Vardhini. Congrats dear, please mail me your address in India within two days to cookingoodfood@gmail.com.

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