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July 20, 2016

Vegetable Uthappam Recipe – Mixed Vegetable Dosa

Vegetable uthappam recipe
Basically I am a big dosa lover and love to try dosa varieties at home.I make them mostly for breakfast. But I couldn’t share all of them in my blog as I don’t get time to click the pictures in the busy morning hours.Today Sendhil is working from home.So I prepared this mixed vegetable uthappam for his breakfast and clicked it too. Onion uttapam and vegetable uthappam are our favorite among all the uthappam recipes in restaurant. So most of the time, this would be in our daily routine menu. More than the restaurant ones, I love this dosa version from small road side dosa cornerWinking. I have tasted and seen the making of mixed vegetable dosa several times in road side 101 dosa varieties stalls in Salem and Bangalore as well. Topped with the mixture of colorful, finely chopped vegetables & with lot of butter, this dosa tastes awesome with a watery coconut chutney, spicy Kara chutney and sambar served as a side dish. Literally I am drooling while writing this postSillyDrooling  and feel like running to a nearby dosa stallSilly .At home, we can make a low calorie version by using less oil/butter and more healthy by adding more quantity of vegetables than hotels.Do try this for breakfast & kids lunch box. They would love to eat this colorful dosa. Sprinkle some cheese & make it more attractive for kids. Lets see how to make this yummy vegetable uthappam recipe with step by step photos.
Vegetable uttapam recipe

Vegetable Uthappam Recipe


Vegetable Uthappam Recipe How to make mixed vegetable uttapam - Healthy dosa varieties for breakfast/dinner !
Cuisine: Indian
Category: Main- Breakfast
Serves: 4 nos
Prep time: 10 Minutes
Cook time: 5 Minutes
Total time: 15 Minutes


INGREDIENTS

  • Idli dosa batter - 1 cup
  • Finely chopped carrot - 1/4 cup
  • Finely chopped onion - 1/4 cup
  • Finely chopped tomato - 1 no
  • Finely chopped coriander leaves - a handful
  • Finely chopped capsicum - 2 tbsp (optional)
  • Finely Chopped green chillies - 2 nos
  • Cooking oil/ghee/butter - as needed
Check out my MIXIE DOSA BATTER recipe too.
METHOD

  • Wash and finely chop the carrot, onion, tomato, green chillies, capsicum and coriander leaves and mix everything together.Instead of fine chopping you can grate carrot.If you like ginger flavor, add a tsp of grated ginger. In addition to this vegetables, you can add finely chopped cabbage, beans if you like.Heat a dosa tawa and pour a ladleful of dosa batter. Spread it slightly and make thick dosa if making uthappam.
  • If you want to make as a dosa, spread more. As soon as you see some holes on the top of the dosa, start sprinkling the mixed vegetables all over the dosa.
Vegetable uthappam recipe
  • Drizzle 2 tsp of oil around it. By this time, the bottom portion of dosa would have cooked. Flip the dosa, press it lightly with the dosa flipper and cook the dosa in medium flame for 2-3 minutes. For variations cover and cook the dosa without flipping it.
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July 18, 2016

Idli Sambar Powder Recipe – How To Make Idli Sambar Podi

Idli sambar powder recipe
Homemade idli sambar powder – Idli sambar can be prepared in many ways. But most of the people like hotel idli sambar as it has got a special flavor.Usually my Mom & MIL makes Idli sambar adding freshly ground spices in addition to our usual Kuzhambu milagai thool/sambar powder just like hotels. My mom calls this powder “Mel podi” in Tamil. My MIL makes this sambar podi every time freshly whereas my mom makes this powder in bulk quantity and stock it for a week. She adds this powder to idli sambar and lunch sambar as well. Its a very simple recipe with just 5 ingredients. Sendhil loves hotel style idli sambar a lot as it is more flavorful than the plain idli sambar. But most of the time especially during busy morning hours, I make a simple onion sambar without adding mel podi. Recently my mom suggested me to grind and store this idli sambar powder and use it whenever needed. I gave a try and it really helped me for quick & easy cooking. Its smell & flavor lasted for more than 2 weeks even though I made in small quantity. Friends, do try this idli sambar powder and make restaurant style sambar at home easily. Lets see how to make it.
Idli sambar powder recipe

Idli sambar powder - Hotel idli sambar podi


Idli sambar powder - Hotel idli sambar podi How to make idli sambar powder at home for making hotel style sambar
Cuisine: Indian
Category: Homemade powders
Serves: 1/2 cup
Prep time: 5 Minutes
Cook time: 10 Minutes
Total time: 15 Minutes


INGREDIENTS
1 tbsp - 15ml : 1 tsp - 5ml
  • Dhania/Coriander seeds - 1 tbsp (heaped)
  • Chana dal - 2 tbsp
  • Methi seeds/ Fenugreek - 1 tsp ( heaped)
  • Cumin seeds/Jeera - 1 tsp
  • Red chilli - 5 nos ( I used byadge & guntur chillies for color & spiciness)
  • Cooking oil - 1 tsp
For variations you can few curry leaves while roasting. Dry grated coconut can be added while grinding but not more than 1 tsp.
METHOD

  • In a small kadai, heat oil. Add the methi seeds, when it starts to sizzle add the chana dal, pinched red chillies, cumin seeds and dhania seeds.Roast everything in low to medium flame. Make sure no spices are burnt.
Idli sambar powder recipe
  • Let them cool down. Grind everything to a fine powder. Store in an air tight box and use it whenever needed.
Idli sambar powder recipe
  • Please refer my HOTEL IDLI SAMBAR post for the procedure of making sambar. In that recipe, I have shared the ingredients of spices to roast & grind. No need to make that powder. Instead add 1 tbsp of this sambar powder at the end.Give a boil.Switch off the flame and garnish with coriander leaves. If you have left over lunch sambar in hand, you can easily convert that into hotel style idli sambar.Season mustard seeds, cumin and curry leaves in ghee ( Add chopped small onions if needed). Add 1 tbsp of this idli powder in the ghee,saute for a second and add to the left over sambar. Dilute 1 tbsp of besan flour in 1/4 cup of water. Add to the sambar. Mix everything well. Let the sambar boil nicely. Check for taste and add more salt or sambar powder if needed.Enjoy !
Note : In this recipe, I have used less number of chillies. So I add either green chilli or add some sambar powder or red chilli powder for extra spiciness. So please add more chilli powder or chillies as per you need.
Try to prepare this sambar 1-2 hours before serving. This standing time helps for all the flavor to enhance while serving. You can use this powder for making sambar 3-4 times.
Try this homemade idli sambar powder and share your feedback with me.

Idli sambar podi recipe

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July 15, 2016

Mini Tiffin Recipes – South Indian Breakfast Thali

Mini tiffin recipes
Mini tiffin is very popular in Tamil nadu restaurants.It is served mostly for breakfast. I guess most of you would have tasted mini tiffin in hotel Saravana Bhavan, Chennai. But I tasted this first in AAB (Adayar Ananda Bhavan), Bangalore and liked this concept very much.One could relish many varieties of South Indian tiffin items like Idli, vada, Masala Dosa, pongal, Kesari along with different types of chutney and sambar – AAAllll in one plateDancing. A South Indian food lover, especially a big Idli, dosa fan like me would enjoy this breakfast menu like anythingSilly. I can have this for dinner too :)).Even kids would love this menu a lot. So whenever I go to Tamilnadu, I ask for mini tiffin in restaurants and have it happily. Recently I had this in hotel Aadithya of Kumbakonam. They served almost the same menu with a small cup of filter coffee(Mini coffee) as a complimentWinking. After tasting it, I got tempted to try this South Indian breakfast thali at home and blog it. So I prepared all these dishes for our weekend breakfast. Usually we make this kind of menu for our guests. It took nearly an hour for me to make this platter. But the final result was very tasty and enjoyable. Sendhil & Raksha loved it to the core. You can try this menu for special days like anniversary, birthday and treat your family members.I have shared the recipe links and method of preparation with time saving tips.Lets see how to make restaurant style mini tiffin recipes at home.
Mini tiffin recipes

Mini Tiffin Recipes - South Indian breakfast thali


Mini Tiffin Recipes - South Indian breakfast thali Mini tiffin ideas - Idli, Vada, Dosa, Pongal, Kesari, Chutney varieties & sambar
Cuisine: Indian
Category: Main - Breakfast
Serves: Serves 3
Prep time: 20 Minutes
Cook time: 40 Minutes
Total time: 60 Minutes


INGREDIENTS
METHOD

  • Keep Idli, dosa batter ready in hand. Soak Urad dal for vada in the early morning. You need to soak it for one hour minimum. I soaked 1/2 cup of dal and ground the batter in mixie adding green chilli, ginger. Then added pepper corns, cumin seeds and hing to the batter. Do Not add salt while grinding the batter. Add salt at the time of deep frying.
  • First make Ven pongal in a small pressure cooker adding 1/2 cup of raw rice, 1 tbsp of moong dal and 2.5 cups of water.Refer my Ven pongal post for the recipe with video.It takes nearly 20 minutes to cook. In another cooker base, cook toor dal along with carrot, potato, pumpkin pieces( If using), chopped onion, 2 whole tomatoes. It takes 15 minutes. In the mean time, you can prepare other dishes. Make Rava kesari and let it set.
  • Grind the coconut chutney & green chutney. Saute tomato, onion, red chilli and grind with salt to smooth paste. Lastly temper mustard, urad dal and curry leaves.Add to all the chutneys.
  • Now steam idli in an idli pot. By this time, ven pongal and dal for sambar would have been cooked.So open the cooker, add some ghee to pongal, mix well till mushy and close the cooker.Let it sit till serving. Open the dal cooker and mash it well. To this, add the  tamarind extract, sambar powder, salt, diluted besan flour and let it boil. Temper with ghee and garnish with coriander leaves. I din’t add freshly roasted sambar powder in this recipe. I just used my usual sambar powder and prepared this sambar in a simple way.
  • After making all the dishes, serve them in a plate and keep it ready. Lastly make dosa and vada.Serve it.Make filter coffee at the time of eating.serve hot immediately.Enjoy !
Note
  • For variations in this menu, you can make poori and potato masala, khara bath /Upma recipes.
  • Instead of kesari, you can keep any other sweets like gulab jamun, badam halwa, kaju katli
  • You can also keep tea/chai instead of coffee. Actually in the hotel, they ask for choices between tea and coffee.
Try this special breakfast menu for your guest or your husband/kids birthday, anniversary and enjoy restaurant style menu at home HappySouth Indian mini tiffin recipes
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July 14, 2016

Dal Baati Recipe – Rajasthani Dal Bati Recipe

Dal baati churma
Dal baati is a very famous Indian dish that is made of Dal ( lentils) & wheat flour/Atta as major ingredients. It is most popular in Rajasthan, Madhya pradesh and Uttar pradesh. I tasted this dish in Rajdhani restaurant and started loving it a lot. Whenever I visit Rajdhani, I ask dal bati for the second serving and have it without any guiltWinking. Actually I planned to post Chole batura recipe this week but I was not happy with the clicks.I should try again and take pics in good lightingThinking. Somehow I wanted to make a North Indian recipe post in my blog as per the schedule. So I made a simple, mini Rajasthani thali for our lunch yesterdayHappy. I prepared Rice, Dal bati, Churma, Marwari Potato curry( Aloo Ki sabji) recipes and ate it heartily with curd & pickle.I will post the thali pictures this weekend. Today I would like to share the recipe of Rajasthan’s Signature dish – Dal baati. Actually Bati can be made in Oven, tandoor, microwave or deep fried in ghee/oil. I tried in oven as its my first attempt. If you have Bati in hand, making churma/Choorma is so easy. I will share that recipe soon. Now lets check how to make Dal bati recipe with step by step pictures. For this recipe, I referred Rajdhani’s website, Tarla dalal and Ruchis kitchen.

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July 11, 2016

Kadala Curry Recipe – Kerala Kadala Curry For Puttu, Appam

Kerala Kadala curry
Kadala curry is the most popular, traditional side dish for puttu and appam/palappam in Kerala. Its a very healthy side dish recipe which is ideal for breakfast. In Tamil, we call this as Kondakadalai Kurma, Chana gravy in English, Kala chana kurma in Hindi. Last week I shared Kerala Puttu Recipe in my space. As I promised in that post, here is the Nadan kadala curry recipe with coconut.I watched this You tube video to try the authentic recipe as its my first attempt. It came out very well and tasted yummy with Puttu. I am sure it tastes well for appam and dosa too. Though the procedure seems little bit lengthy, its worthy to try. Even though Black chana is widely used for this recipe, I think even white chana would do. After trying this authentic version, I am looking for a simple kadala curry recipe without coconut. Friends, please mail me the recipe in my inbox if you have any. Ok, now lets see how to make Kerala style Kadala curry recipe for Puttu, Appam.

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July 9, 2016

Homemade Tamarind Paste – How To Make Tamarind Pulp

Tamarind paste/Tamarind pulp is one of the most important ingredients for making sambar, rasam, vathakuzhambu in South Indian cooking. I have seen my friends buying tamarind paste from stores every month in their grocery purchase. But I don’t have the habit of using store bought tamarind paste as I am concerned about the use of preservatives. So I soak tamarind everyday before I start cooking and take tamarind pulp freshly. But most of the time I forget to soak and do it in last minute by heating the tamarind in water for quick soakingBatting Eyelashes. Recently when I was talking with my friend Shalini, she told about her homemade tamarind paste. She said its handy for quick cooking and the wastage of tamarind would be very much reduced. She told me to try it once to believeTongue.Last week I made tamarind paste just for 1 week usage and stored in refrigerator.As she told, its really useful and I am impressed with this. It saves more time especially while cooking during busy morning hours. I am sure it would be a big help for working women. You can make it in bulk quantity and preserve for months by keeping in refrigerator. It would be much better than store bought tamarind pulp. Lets see how to make tamarind paste at home and store it.

Homemade Tamarind Paste


Homemade Tamarind Paste How to make tamarind paste at home
Cuisine: Indian
Category: Coking basics
Serves: -
Prep time: 30 Minutes
Cook time: 20 Minutes
Total time: 50 Minutes


INGREDIENTS
1 cup - 250ml
  • Tamarind - 200gms
  • Water - 1 cup
  • Salt - as needed
METHOD

  • Soak tamarind in 1 cup of  hot water for 30 minutes to 1 hour. Tamarind will become soft and well soaked.Squeeze the tamarind and remove seeds, grits if any. ( If you feel, there are more hard shells/ grits, add 1/2 cup more water while soaking so that all the grits will settle down, remove the thick tamarind OR squeeze the tamarind hard so that the grits will settle in your hand)  Grind the soaked tamarind adding little water. Grind to a thick paste. Mix with the soaked water and transfer the paste through a colander and squeeze the paste well. Discard the waste if any.
How to make tamarind paste
How to make tamarind paste
  • Add the required salt and store in an air tight glass bottle ( preferably) and refrigerate it. You can follow this method if using the paste for one week to 10 days. If you want to preserve the paste for more than a week, proceed to the next step.
Homemade tamarind paste
  • In a wide bowl, take the tamarind pulp and boil for 5 minutes in medium flame.  It may splash everywhere. So keep it closed and stir it once or twice in the middle carefully. Switch off the flame. Mix well and let the paste cool completely. Tamarind paste resemble like a cream.
  • After the paste is cooled down completely, store in an air tight glass jar and preserve it for months. You can also keep it in a porcelain jar( Peengaan jaadi).
  • Add 1.5 tbsp of this paste for sambar, 2-3 tbsp for vathakuzhambu and 1 tbsp for rasam based on the number of serving.

Note
  • You can preserve this tamarind paste for months only if its cooked.
  • If the pulp is raw, you can store it only for a week or max 10 days. 
  • You can add 1 tbsp of cooking oil to the paste while it boils which acts as a preservative. But I used only salt.

Make your own homemade tamarind paste and use it for your quick cooking !
Homemade tamarind paste
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July 8, 2016

Kerala Puttu Recipe – How To Make Soft Rice Flour Puttu

Kerala puttu recipe
Rice Puttu - Kadala Curry is the most popular, worldwide known breakfast dish of Kerala. We call it as Kola Puttu ( Kuzhal Pittu) in Tamil. I have tasted this only once in Trivandrum(Thiruvananthapuram) in a small hotel and that too before my marriage.  After that, I never got a chance to try that. I always have a fascination towards Kerala recipes.So I keep trying one or the other recipes at home. Last week, we watched a cookery show in which the chef showed how to make Kerala Puttu with Kadala curry. Sendhil told me to try it as its a healthy choice for breakfast.I have already tried & posted different types of puttu recipes like Ragi Puttu, Kambu puttu and sweet puttu using idli pot learning from my MIL. So this time I wanted to make Kerala Puttu in an authentic way using Puttu maker as shown in the TV show. On the same day, we bought a puttu kudum ( Puttu kutti in Malayalam) and Instant Puttu rice flour mix ( puttu podi) from a nearby shop. I watched few YouTube video and browsed through some websites to get some tips on how to make super soft puttu recipe. I got one perfect recipe from HERE. I tried it for our Sunday breakfast and it was tasting great. Even though its my first attempt, I was very happy with the result. Sendhil loved it a lot and gave a big thumbs upApplause . Making Puttu and Kadala curry is not so difficult and tricky as I thought. Anyone can make it easily if you follow the steps with care and patience. You can try this puttu without a puttu maker and by using homemade puttu flour too. I have shared those points in Notes section. Friends, do try this Kerala special breakfast dish – Puttu, Kadala curry at home and enjoy with your family. You can serve it with Kadala curry, Papadam Or just mix it with some sugar, ghee and banana. It tastes great !!Love Struck I will post   have posted  Kadala curry recipe in this link. Now lets see how to make soft puttu using instant puttu podi.
Here is a picture of Puttu maker/ Puttu kudum/ Puttu kutti
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July 6, 2016

Sheer Khurma Recipe – Sheer Korma – Ramadan Recipes

Sheer Khurma recipe
Sheer Khurma is an Eid special Hyderabadi dessert recipe. This special dish is made using full cream milk, fine vermicelli, sugar, Nuts, dry fruits and ghee. Some people make this dish adding condensed milk or sometimes with coconut milk too. It is served in the morning of Eid ul-Fitr day( Ramadan festival) in the family for breakfast after the Eid prayer. It is served throughout the day to all the visiting guests. The word is spelt as sheer kurma/ sheer korma or sheer qorma but it is actually Sheer Khurma. I learnt this recipe from Sharmila Banu aunty. I have mentioned about her in my Muslim Dalcha recipe post. When I heard the title as Korma, I thought its a spicy gravy recipe that is made for biryani and asked her the sameSilly. She started laughing and told its meaning, importance of this dish and the method of making this rich dessert recipeHappy. In Persian & Urdu, Sheer Khurma refers to “Milk with dates”. Its a festival vermicelli pudding prepared by Muslims all over the world on Ramadan day. Ramadan breakfast would be incomplete without this dish. Actually its the first dish they taste in the morning after breaking their fasting. So its a very special food for them. When aunty told me about this recipe, I decided to make this post in my blog as Ramzan special recipe. This morning, I prepared this yummy sheer kurma following her recipe. It came out very well and lip-smackingly delicious. I am very happy to share this post as my Ramadan festival recipes contribution. I dedicate this post to all my Muslim readers and I wish you all a very happy Ramadan - Eid Mubarak HappyPartyStar. Lets see how to make Ramadan special Sheer Khurma recipe without condensed milk.
How to make sheer khurma

Sheer Khurma Recipe


Sheer Khurma Recipe Sheer Khurma recipe - Ramadan special dessert recipe
Cuisine: Indian
Category: Sweet/Dessert recipes
Serves: Serves 3
Prep time: 10 Minutes
Cook time: 10 Minutes
Total time: 20 Minutes


INGREDIENTS
1 cup - 250ml
  • Fine vermicelli - 1/4 cup ( heaped)
  • Full fat milk - 1/2 liter
  • Sugar -1/4 cup ( Add 1/3 cup for more sweetness)
  • Dry fruits & Nuts - a handful ( Cashews, Pista, Almond, Melon seeds, Dried Dates, Dry grapes)
  • Cardamom powder - 1/8 tsp or rose essence - few drops
  • Ghee - 2-3 tbsp
  • Saffron – few threads
  • Hot Water – 1 cup  ( to soak the nuts and dry fruits)
METHOD

  • Boil 1/2 liter of full fat milk till it reduces to 1/3rd of its quantity.Thanks to my SIL Raji ( Raks Anand) for gifting me this Visions cookware. : ))
Sheer Khurma
  • In the mean time, boil 1 cup of water to roll boil. Switch off the flame and soak the nuts like cashews, almonds, pista and dried dates for 15 minutes. Peel the skin of almonds/Badam and chop to thin slices. Peel the skin of pista and chop it. Chop the cashews & dates into slices.
Sheer Khurma
  • Melt 1 tbsp of ghee in a pan. Roast the fine vermicelli for 2-3 minutes. Remove in a plate. In the same pan, heat 1 tbsp of ghee and roast the sliced nuts and dry fruits till it turns golden. Remove in a plate.
Sheer Khurma
Sheer Khurma
  • Now add the roasted vermicelli to the boiling milk. Let it cook for 5-7 minutes till it becomes soft. Add sugar, saffron threads & allow the milk to boil till sugar dissolves. Make sure the milk is not so thick as this khurma thickens with time. So prepare the sheer khurma slightly thin and watery.
Sheer Khurma
Sheer Khurma
  • Switch off the flame and add cardamom powder or rose essence, roasted nuts & dry fruits. Add the remaining 1 tbsp of melted ghee at the end. Mix well and serve it cold or warm. Enjoy !  Wish you all a very happy Ramadan!!
Sheer Khurma


Note
  • Use full fat milk to get a rich taste and mild orange color to this dish.
  • You can add 1/4 cup or more condensed milk instead of sugar.
  • If you wish you can add 1/4 cup of medium thick coconut milk at the end for more flavor and richness.Aunty suggested me to add it. But I couldn’t : ((
  • This dish would thicken when it cools down.So add some milk and bring it to the desired consistency.
  • Add more sugar as per your taste buds.

Sheer khurma - Ramadan recipes
Enjoy this yummy Sheer khurma and have a great Ramadan celebration !!
Sheer Khurma
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