Instant Ven Pongal Mix – Homemade Pongal Mix Recipe

After a long time I tried an Instant, ready to eat breakfast mix at home. Yes, its ven pongal mix recipe which was bookmarked long back from Radha mam’s space. Just like my instant premix recipes like rava upma mix and aval upma mix, it came out very well in my first attempt. These Indian style travel friendly premix recipes are so useful and handy for working women and bachelors to whip up a quick breakfast or dinner. In fact I loved this ven pongal made using pongal mix more than my regular pongal recipe. It was so soft and flavorful, reminded some restaurant taste to me. Actually I made it two weeks before but blogging this recipe now as I wanted to check its shelf life. It stays great till today even without refrigeration. This instant pongal mix recipe would be ideal for bachelors, working women and for people who travel abroad or for a tour. I made it using raw rice/ pacharisi. You can use boiled rice/ steamed rice/ Puzhungal arisi too. Friends, do try this yummy homemade instant ven pongal mix. Cook it under 15 minutes and enjoy with any chutney or sambar ! For variations, you can coarsely grind the rice and dal and make this pongal mix for quick cooking. Soon I will try to share Karnataka style Khara pongal mix just like MTR pongal mix.

Ven Pongal mix - Homemade Pongal mix recipe

Tamil nadu style ven pongal recipe mix with raw rice, moong dal, pepper and cumin seeds.

Cuisine: Tamil nadu

Category: Main course

Serves: 600gms

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Raw rice / Pacharisi - 2 cups Yellow moong dal - 1/4 cup Salt - as needed (I used 1.5 tbsp) Pepper corns - 1.5 tsp Cumin seeds - 1 tbsp Asafetida / Hing - 1/2 tsp Cashew nuts - 10 (Break into pieces) Ginger - 1 inch (Chopped finely) Curry leaves - Few Ghee - 3 tbsp Cooking oil - 1 tbsp To make ven pongal with mix Ven pongal mix - 1 cup Water - 4 to 4.5 cups (Depends on rice) Ghee - 1 tbsp

HOW TO MAKE INSTANT PONGAL MIX

1. Heat oil + ghee in a kadai. Splutter pepper corns.
2. Saute cumin seeds, ginger, cashew nuts, curry leaves and hing.
3. Remove in a plate.
4. Add some ghee. Roast moong dal and rice in low flame for 5 to 7 minutes.
5. Add salt, mix well. Switch off the flame and let it cool down.
6. Add the roasted cumin + pepper to the rice mixture.
7. Store in a box after mixture cools down. Stays good for 2 to 3 weeks without refrigeration.

PONGAL MIX RECIPE - STEP BY STEP PICTURES

Take the rice and dal, clean it by removing the dust. If you wish, you can wash the rice + dal, spread in a cloth and dry it. Heat 1 tbsp cooking oil + 1 tbsp ghee in a kadai. Add pepper corns and roast in medium flame. When it starts to splutter, add cumin seeds, ginger bits, curry leaves and cashew nuts. Saute in low flame without burning any. Roast ginger pieces without any moisture. Remove everything in a plate. Add the remaining 2 tbsp ghee in the kadai. Add moong dal and rice. Roast in medium flame for 5 to 7 minutes. Add required salt.  Switch off the flame. Add the roasted cumin + pepper to rice, dal mixture. Mix well. Store in a box after the mix cools down completely.                          It stays good for 2 to 3 weeks without refrigeration. You can also freeze it if you like. To make ven pongal using pongal mix, take 1 cup of pongal mix in a pressure cooker base. Add 4 to 4.5 cups of water. Add 1 tbsp ghee. Mix well and pressure cook in very low flame for one whistle. Remove the lid after steam is released. Mix well and serve hot with coconut chutney or sambar. Enjoy !

Note

For variations, you can use steamed rice / boiled rice instead of raw rice. You can also powder pepper + cumin seeds instead of whole ones.

Try this instant ven pongal mix at home. Make pongal under 15 minutes and enjoy !

Technorati Tags: Pongal mix,instant pongal mix,ven pongal mix,ready to eat pongal mix,instant breakfast mix,pongal mix recipe

Continue Reading...

Instant Kurma For Idli Dosa – 10 Minutes Kurma Recipe Without Coconut

Recent days my readers are asking me to post instant, no grind kurma recipe for idli, dosa without coconut and vegetables. When I was searching for the same, I got this recipe from Sangee’s blog. This is an instant tomato kurma recipe without using coconut and mixed vegetables. Onion, tomato and besan flour forms the base of this gravy. 

As mentioned in the title, it can be done under 10 minutes. This kurma goes well for idli, dosa, appam, chapathi and poori. But It doesn’t suit for rice and idiyappam. I have already shared an Instant sambar for idli dosa using pottukadalai, onion and tomato. Its a super hit recipe in my blog. This kurma tastes similar to it but its an even more simplified version. I loved the ease of this recipe and the mild masala flavor which is ideal for my family. Everyone loved it. I have tried it thrice so far. I have also made in bulk for my guests. They too liked it. What else I need to blog this recipe. 

This recipe is ideal for bachelors and working women. For variations, you can add boiled potato too. Ok, Lets see how to make Instant kurma within 10 minutes for idli, dosa. Lets move on to the recipe with a video below.

Check out my 15 + kurma varieties for chapathi, poori, idli and dosa !

Instant kurma for idli dosa

Instant kurma recipe under 10 minutes using tomato, onion and besan flour.

Cuisine: Tamil nadu

Category: Kurma recipes

Serves: Serves 2

Prep time: 10 Minutes

Cook time: 10 Minutes

Total time: 20 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Ripe tomato - 2 nos Big onion - 1 no Garlic cloves - 3 nos (optional) Curry leaves - Few Turmeric powder - 1/4 tsp Red chilli powder - 1/2 tsp Coriander seeds powder / Dhania powder - 1/2 tsp Garam masala powder OR curry masala powder - 1/2 tsp Besan flour - 2 tsp Water - 1/4 cup ( To dilute the besan flour) Salt - as needed Water - 1 cup (to cook onion, tomato) To Temper Cooking oil - 2 tbsp Cinnamon - 1 inch Cloves - 2 Fennel seeds - 1/2 tsp

HOW TO MAKE INSTANT KURMA FOR IDLI DOSA

1. Wash and chop tomato, onion.
2. In a kadai, heat oil. Temper cinnamon, cloves and fennel seeds.
3. Saute onion, garlic and curry leaves. Add tomato and saute till mushy.
4. Add salt and spice powders. Saute till raw smell vanish.
5. Add 1 cup of water and cook onion, tomato. Dilute besan flour in little water.
6. Add to gravy and roll boil for few minutes. Switch off the flame and garnish with coriander leaves.
7. Serve hot with idli, dosa, chapathi or poori !

INSTANT KURMA FOR IDLI DOSA - STEP BY STEP PICTURES

Wash and chop onion, tomato. Peel garlic and set aside. Heat oil in a kadai. Add cinnamon, cloves and fennel seeds. Add the finely chopped onion, garlic cloves and curry leaves. Saute till onion becomes transparent. Add tomato, required salt. Saute till tomato become mushy. Then add turmeric powder, red chilli powder, garam masala powder and saute till raw smell vanish. Add 1 cup of water and cook the onion, tomato till soft and mushy. In the mean time, take 2 tsp of besan flour. Add 1/4 cup of water and dilute it without lumps. Add the besan water to the onion tomato mixture. Mix well and let it roll boil for 5 minutes till the gravy reaches desired consistency. Garnish with coriander leaves, switch off the flame. You can make the gravy thin or thick as you wish by boiling it for extra time. Enjoy !

Note

For variations, you can skip garam masala powder for mildly spiced gravy. You can add more onions. Skip garlic. You can make it thin if making for idli, dosa else make it thick for poori and chapathi.

Try and enjoy this instant kurma with idli, dosa or chapathi !

Technorati Tags: instant kurma for idli,kurma for idli,instant kurma for idli dosa,instant kurma recipe,kurma recipe,kurma varieties,instant idli kurma,idli kurma,kurma for dosa,dosai kurma,kurma without coconut,kurma without grinding,10 minutes kurma

Continue Reading...

Plain Rava Idli Recipe – Instant Suji Idli With Eno, Curd

 Recently I started making Instant plain rava idli (suji ki idli) without any seasoning for the sake of Raksha. This instant suji idli is a simple and quick version of our usual rava idli (semolina idli). It takes very less preparation time. All you have to do is to just mix a cup of Bombay rava, curd, ENO fruit salt, salt and water.  You can also use chiroti rava / fine rava. Make idli batter and steam for 10 minutes. Your instant breakfast or dinner would be ready in no time. This recipe of plain rava idli is ideal for bachelors and working women to make your food quickly on a tiring day. You can use roasted or unroasted rava. Both gives great results. This idli stays soft for few hours. So you can even pack it for your lunch box if you like.

 A mixed vegetable kurma or tomato chutney would be a great side dish for this rava idli recipe and makes it a wholesome, tummy filling breakfast or dinner. Most of my readers have asked me to post rava idli without curd and ENO. But I am not sure how it works. As this idli is an instant version without fermentation curd, ENO or cooking soda is necessary to make it soft and spongy. Even in hotels, cooking soda is used to make it fluffy and spongy. If you want to make rava idli without curd, you should increase the quantity of ENO. Similarly if you want to skip cooking soda or ENO, you must add more curd to retain the softness.

Ok friends, lets check out how to make instant, plain rava idli recipe with curd and Eno. Do watch the video and refer the step by step pictures for better understanding. Don't forget to try this instant, plain rava idli recipe and share your feedback with me.

Check out my other instant idli recipes too !

• Instant rava idli with seasoning 

• Instant bread idli 

• Instant poha idli

• Instant oats idli

• Instant quinoa idli

• Idli , dosa batter with idli rava

Also see my collection of 15+ idli varieties !

Instant plain rava idli recipe - Suji idli with Eno, curd

Instant plain rava idli with eno and curd. Its an easy, quick breakfast recipe.

Cuisine: Indian

Category: Breakfast

Serves: 10

Prep time:5M5 Minutes

Cook time:10M10 Minutes

Total time:15M15 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Bombay Rava / Semolina / Suji - 1 cup Curd - 1 cup Water - 1/2 cup Eno fruit salt / baking soda - 1/3 tsp / 1/8 tsp Salt - as needed

HOW TO MAKE PLAIN RAVA IDLI

1. Heat a kadai and dry roast the Bombay rava(Semolina/ Suji) for few minutes without changing the color.
2. Let it cool down completely. Roasting is completely optional. 
3. Add curd, water and salt. Make smooth batter without lumps.
4. Lastly add fresh Eno fruit salt and mix well. It will bubble and make the batter light and frothy.
5. Add some water and adjust the consistency of batter if its too thick.
6. Take an oil greased idli mould. Fill the batter till 3/4 th of the mould.
7. Boil water in an idli pot.  Keep the idli plate and steam for 10 minutes till rava idli is cooked well.
8. Remove the idli and serve hot with coconut chutney, tomato chutney, sambar or kurma.

METHOD - STEP BY STEP PICTURES

To make instant, plain rava idli you can either dry roast the rava/suji for 5 minutes in medium flame without changing the color OR you can skip roasting and make idli directly. Both works well. If you roast the rava, allow it cool down completely. Do not add curd if the rava is hot. If you are using unroasted rava, you can add curd immediately. In this recipe, I roasted the rava and used it. Add curd, salt and 1/2 cup of water to the rava. Mix without lumps. No need to rest the batter. Add ENO fruit salt and mix well. If the Eno is active, it should bubble up as soon as you add it to the rava, curd mixture. Mix gently till the batter is light. Check the consistency of batter and add some water (say 1/4 cup) to make it slightly thick and pourable. Grease idli plate with little oil. Pour the batter till 3/4th of the mould. Boil water in an idli pot. Place the idli plate and steam for 10 to 15 minutes till idli is cooked well. Remove the idli plate and rest for 2 minutes. Then remove the idli with a spoon. Serve hot with coconut chutney or tomato chutney, Sambar or kurma as you like. Enjoy !

Note

You can use baking soda / cooking soda instead of Eno fruit salt. If you want to skip curd, add 1 tsp of Eno instead of 1/2 tsp. Do not make the batter too thick or too thin. It should be semi thick and pourable. The size of this idli increases after cooking. So fill the mould till 3/4th or 1/2 as per the size you need.

Try this easy, instant plain rava idli recipe. You will love it. I served it with boiled tomato chutney and coconut chutney.

Technorati Tags: plain rava idli,plain rava idli recipe,instant rava idli with eno,instant rava idli with curd,instant rava idli recipe,instant suji idli,plain suji idli,instant idli recipe,instant sooji idli

Continue Reading...

Boiled tomato chutney recipe – Simple tomato chutney recipe

Boiled tomato chutney is an easy, simple chutney recipe for idli, dosa. Its a new recipe to me. As an ardent fan of tomato I keep trying some interesting recipes with it. Recently I came across this boiled tomato chutney recipe (Vendha thakkali chutney) / cooked tomato chutney in my Instagram feed by Mullai (spiceindiaonline). I checked few more versions and tried this recipe from Cookatease. It can be prepared easily in a pressure cooker. 

All you need to do is to just pressure cook onion, tomato, chilli and garlic. Mash or grind it. Boil and temper. It takes less oil. You can also make it as a no grind version by just mashing the cooked tomato onion mixture. But If you don’t boil the chutney, it may smell raw due to cooked green chillies. So boiling the chutney is mandatory. 

Even though its my first attempt, it came out so well. I loved it with hot idli more than dosa. If you like, you can make it thick and have it with chapathi too.  It reminded my mom’s tomato sambar recipe. This chutney tastes great when drizzled with sesame oil / Nalla ennai. Tomato chutney can be prepared in N number of ways. 

This is one easy method of making it. Friends, if you are bored of your regular tomato chutney recipe, you can try this boiled version. You will like it for sure. Ok, lets see how to make easy and simple boiled tomato chutney recipe with step by step pictures.

Check out my other chutney varieties for idli,dosa.

Boiled tomato chutney recipe

How to make boiled tomato chutney recipe for idli, dosa.

Cuisine: South Indian

Category: Chutney

Serves: 3

Prep time: 5 Minutes

Cook time: 15 Minutes

Total time: 20 Minutes

Chitra Ganapathy

INGREDIENTS

To pressure cook Ripe tomato - 3 Big onion - 1 (use 2 if medium sized) Garlic cloves - 4 Green chilli - 1 Curry leaves – 4 Red chilli powder - 1/2 tsp Turmeric powder - 1/8 tsp Salt - as needed Water - 1 cup To Temper Cooking oil - 2 tsp Mustard seeds - 1/2 tsp Urad dal - 1 tsp Hing /asafetida - a big pinch Coriander leaves – to garnish Gingely oil / sesame oil / nalla ennai – to drizzle over the chutney while serving.

HOW TO MAKE BOILED TOMATO CHUTNEY

1. Wash and chop onion, tomato, green chilli, garlic.
2. In a pressure cooker, take the chopped ingredients.
3. Add turmeric, red chilli powder, salt and water.
4. Pressure cook in low flame for one whistle. Cool down. Mash or grind the chutney.
5. Temper the above ingredients. Add to chutney and boil the tomato chutney for few minutes. Remove when thick. Garnish with coriander leaves.
6. Serve hot with idli, dosa drizzled with gingely oi / nalla ennail.

METHOD - STEP BY STEP PICTURES

Wash and chop onion, tomato, green chilli and garlic cloves. Chop it roughly if you are grinding it else chop it finely and mash with a ladle after pressure cooking tomato. In a pressure cooker take the chopped ingredients. Add curry leaves, red chilli powder, turmeric powder, salt and water. Mix well and pressure cook. Keep the flame high till vapor starts to come. Put the weight valve. Lower the flame completely and cook for one whistle. Remove the lid after the steam is released. Strain the excess water. Keep aside. Let the tomato cool down completely. Do not grind the tomato, onion when hot. It will splash everywhere. So cool down the mixture completely before grinding. In case you are mashing the tomato, you cam do it when hot. So you can either grind the mixture or mash it with a ladle. Its your choice. I ground the tomato to a smooth paste. You can grind it coarsely if you like.   Add the ground tomato paste to the strained water. Mix well. Temper mustard seeds, urad dal, cumin seeds, hing and curry leaves. Add to the chutney. Boil the chutney for few minutes till thick. Garnish with coriander leaves. Remove and serve with idli, dosa. Do not forget to drizzle the chutney with gingely oil/ nalla ennai for best taste ! Enjoy.

Note

Adjust the quantity of chilli as per your taste. But I will suggest you to add more chill powder or red chillies instead of green chillies to avoid raw smell. Pressure cooking and mashing the tomato mixture gives a different taste than grinding the tomato. Garnishing with coriander leaves is optional. For variations, you can skip cooking curry leaves along with tomato. You can boil the chutney till oil separates. It stays good for more than a week when refrigerated.

Try this interesting boiled tomato chutney recipe and enjoy with hot idli and dosa !

Technorati Tags: boiled tomato chutney,tomato chutney,simple tomato chutney,boil tomato chutney,thakkali chutney,cooked tomato chutney,instant tomato chutney,tomato chutney for idli,tomato chutney for chapathi,long lasting tomato chutney recipe,tomato chutney for paratha,tomato chutney for dosa,tomato chutney best tomato chutney recipe ever,spicy tomato chutney recipe

Continue Reading...

Paneer Noodles Recipe – Maggi Paneer Masala Noodles

Recently I tasted this Maggi paneer masala noodles in Bannerghatta Meenakshi mall food court. Its a popular street food. In the restaurant menu card, this dish was titled as Paneer noodles delight. I was expecting hakka noodles with paneer masala. But they served Instant Maggi noodles with onion, tomato masala and paneer. Sendhil and Raksha were kidding me that I spent 100rs to eat 10 rs Maggi 😉. 

Yes, even though it was a bit disappointing I really liked the way they dressed up a simple Maggi to a spicy, tasty paneer masala noodles. I tried to recreate the same at home for our Sunday breakfast. It came out very well and similar to the one I tasted. If you feel, Maggi noodles is unhealthy, you can try the same with any other instant noodles like Top Ramen, Yipee or use plain noodles too. Finally it is your choice. 

I used Maggi veg atta noodles. So I did not add carrot, green peas or capsicum. I made it in a simple way by adding onion, tomato masala and paneer soaked in water.  I did not even roast the paneer pieces in oil as it may make the paneer chewy and hard. So this version of Maggi paneer masala noodles is very easy and quick to prepare in busy mornings just like restaurant ones. 

Bachelors and working women who loves to eat Maggi can try this yummy version. Make your own variations by adding more vegetables or tofu instead of paneer. to make it vegan and healthy.  If you don’t want to use tastemaker, you can add garam masala powder and some chat masala powder. You can pack this masala noodles for lunch box as well. It stays good. Ok friends, lets see how to make Maggi paneer masala noodles with step by step pictures.

Check out my Maggi Noodles Patties recipe too.

Maggi paneer masala noodles recipe

Instant Maggi paneer masala noodles recipe for breakfast / dinner and lunch box

Cuisine: Indian

Category: Maggi recipes

Serves: 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

Maggi veg atta noodles packet - 3 small ( Use any instant noodles) Paneer / cottage cheese - 100gms ( chop into small cubes) Cooking oil  or butter - 2 tbsp Cumin seeds - 1/2 tsp Big onion - 1 (Finely chopped or thinly sliced) Ripe tomato - 2 (Finely chopped) Red chilli powder - 1/2 tsp Maggi taste maker powder - 3 packets Turmeric powder - 1/4 tsp Sugar - a pinch Salt - little for masala Water - 3.5 cups ( 3 + 1/2 cup) Coriander leaves – to garnish

HOW TO MAKE MAGGI PANEER MASALA NOODLES

1. Chop paneer into small cubes. Soak in hot water till use.
2. Heat oil and splutter cumin seeds. Add chopped onion, tomato and saute well.
3. Add chilli powder, turmeric powder and little salt, sugar.
4. Add water, noodles tastemaker powder and bring to boil.
5. Break the noodles and to boiling water. Cook till soft.
6. Lastly add paneer cubes and chopped coriander leaves. Mix well and switch off the flame.
7. Remove and serve hot immediately.

MAGGI PANEER MASALA NOODLES - STEP BY STEP PICTURES

Boil 2 cups of water. Switch off the flame. Chop paneer into small cubes as shown in the cover picture. Soak the paneer pieces in hot water till use. It helps to keep the paneer soft. Alternately you can shallow fry paneer cubes in little oil and add to the noodles at the end.  Take 3 packets of any instant noodles along with taste maker powder. Finely chop onion, tomato into small pieces. In a wide kadai, heat oil. Splutter cumin seeds. Add finely chopped onion and saute till it becomes transparent. Add tomato pieces, required salt, sugar, turmeric powder, red chilli powder, garam masala powder(optional) and saute till tomato becomes mushy. Now add water and tastemaker powder. Let it roll boil. Now break the noodles into two parts and add to the boiling water. Keep the flame medium and let the noodles boil in open flame for 5 to 10 minutes till 80% of water is drained off. Toss in whenever needed to avoid burnt bottom. Now cover the noodles with a lid and cook in low flame for 2 minutes to cook till soft. But make sure it doesn’t become mushy. Lastly add the soaked paneer pieces and finely chopped coriander leaves. Mix gently, switch off the flame and serve immediately. Enjoy !  ( I cut the paneer pieces into small cubes after adding to the noodles. So paneer looks big in step by step pictures than main picture)

Note

Adjust the quantity of chilli powder as per your taste. You can also add 1/2 tsp garam masala powder for more masala flavor. If you are using plain noodles instead of Maggi, you can replace tastemaker with more red chilli powder, coriander powder, garam masala powder and chat masala powder.

Enjoy Paneer masala Maggi noodles at home. Kids would love it !

Technorati Tags: maggi paneer masala,maggi with paneer,maggi paneer butter masala,maggi recipe,paneer noodles,maggi masala recipe,Maggi recipes,paneer recipes,maggi paneer masala recipe,maggi paneer masala noodles,paneer masala noodles

Continue Reading...

Besan Tomato Omelette – Eggless Omelette Recipe - Vegetable Omelette Recipe Without Egg

Recently we tasted this eggless vegetable omelette in Hotel Saravana bhavan, Salem. We loved it. It was so soft with a nice flavor. When I asked the ingredients of this vegetarian omelette without egg, waiter told its made of besan flour/Kadalai maavu, tomato, onion and pepper powder. I reminded about our North Indian besan cheela recipe and told the same to Sendhil. Simply we can call it as besan dosa / Kadalai maavu dosai ;).  As Sendhil liked this dosa very much, I tried to recreate the restaurant style vegetable omelette at home. Its a super easy and quick recipe that can be prepared under 10 minutes for breakfast or dinner. Ideal for working women and bachelors. Usually Green chutney is served as side dish for cheela but I served it with tomato thokku/ bhaji. It also tasted good. Friends, do try this easy, yummy, instant besan cheela recipe for your breakfast and share your feedback with me. Lets see how to make besan chilla recipe with step by step pictures.

Eggless Omelette recipe - Besan tomato omelette recipe

Eggless omelette recipe - Besan tomato omelette recipe - Instant vegetable omelette recipe without egg for breakfast/dinner

Cuisine: North Indian

Category: Breakfast recipes

Serves: 5 nos

Prep time: 5 Minutes

Cook time: 10 Minutes

Total time: 15 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Besan flour / Kadalai maavu - 1 cup Big onion - 1 (finely chopped) Ripe tomato - 1 (finely chopped) Green chilli - 1 (finely chopped) Cumin seeds or Ajwain - 1/2 tsp Curry leaves - Few Ginger - 1/2 tsp (finely chopped) Coriander leaves - 2 tbsp (finely chopped) Asafetida / Hing - a pinch Pepper powder - 1 tsp Red chilli powder - 1/4 tsp Turmeric powder - 1/8 tsp Sugar - 1/2 tsp Curd - 1 tbsp Salt & water - as needed Cooking oil / ghee – to drizzle the cheela

HOW TO MAKE BESAN TOMATO OMELETTE / EGGLESS OMELETTE

1. In a wide bowl, take the besan flour / kadalai maavu.
2. Add finely chopped onion, tomato, green chilli, curry leaves, ginger, coriander leaves.
3. Add chilli powder, turmeric powder, pepper powder, hing, sugar and salt.
4. Mix well adding curd and enough water. Make a lump free batter.
5. Heat dosa pan and make besan cheela. Cook both sides till golden. Serve hot !

BESAN TOMATO OMELETTE - STEP BY STEP PICTURES

In a wide bowl, take all the ingredients except cooking oil. Add the required water. Mix without lumps. Consistency of batter should be slightly watery than regular dosa batter. It depends on the thickness of cheela. If you like thin cheela, make the batter watery else thick. Heat an iron dosa pan(for best results) or non-stick dosa pan. Pour a ladleful of batter. Spread it well. Drizzle a tsp of oil around the dosa. Cook both sides in medium flame till golden. Remove in a plate and enjoy serving hot ! You don’t need any side dish for this dosa. If needed, you can have with green chutney or pickle.

Note

Addition of curd is optional but it helps to make the dosa soft. If you skip curd, rest the batter for 30 minutes before making dosa. If you want to make thin cheela, make the batter slightly watery. Rice flour is not necessary. You can also refrigerate this batter and use it for 2 days.

Try this easy, instant besan tomato cheela recipe for your breakfast or dinner and enjoy !

Continue Reading...

Easy Dal Tadka Recipe - Dal Tadka In Pressure Cooker

 North Indian style Dal tadka is an easy and quick to make Indian lentils/dal based recipe. Its a good and healthy side dish for plain rice, Jeera rice, ghee rice and Phulka/roti/chapathi. It is a one pot recipe that is prepared with toor dal, spices, onion and tomato. Dal tadka can also be prepared using combination of toor dal, masoor dal, moong dal, chana dal etc. There are many versions of dal tadka recipe like Dhaba style, Punjabi hotel style and Gujarati style dal tadka recipes. But each recipe has its own taste and flavor with minor variations in the procedure and ingredients used. Today I have shared a basic recipe of how to make dal tadka at home in pressure cooker with simple ingredients following the recipe from Veg recipes of India. You can make it without pressure cooker or in an instant pot as well. It comes out great every time. Its our family favorite recipe. This has become my go to recipe for dal tadka. Original recipe has called for using charcoal to infuse smoky flavor in the dal just like the restaurant ones. But I skipped this step as I don’t get charcoal in my place. Ok, Lets see how to make dal tadka with step by step pictures.

Dal tadka recipe

North Indian Dal tadka recipe with step by step pictures.

Cuisine: North Indian

Category: Main course

Serves: Serves 4

Prep time: 5 Minutes

Cook time: 15 Minutes

Total time: 20 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 240ml Toor Dal - 1/3 cup Water - 2.5 cups Big onion - 1 no ( finely chopped) Ripe tomato - 1 no (finely chopped) Green chilli - 1 no ( small, finely chopped) Ginger – 1/ 2 tsp (Finely chopped) Turmeric powder - 1/8 tsp Cooking oil - few drops Salt - As needed For tadka / To temper Ghee - 1 tbsp Cumin seeds - 1/2 tsp Crushed garlic - 5 cloves Red chilli - 1 no (whole) Curry leaves – Few Red chilli powder – 1/2 tsp Garam masala powder – 1/4 tsp Hing / Asafetida – a pinch Coriander leaves - to garnish Crushed Kasoori methi - 1/2 tsp (optional)

HOW TO MAKE DAL TADKA

1. Wash and take the toor dal in a pressure cooker base.
2. Add chopped onion, tomato, ginger, green chilli, turmeric powder, few drops of cooking oil to the dal. 
3. Pressure cook in low flame for one whistle. Mash the dal after steam is released.
4. Add salt and crushed kasoori methi. Boil for few minutes adding water.
5. Temper the ingredients & add to dal. Garnish with coriander leaves.

DAL TADKA IN PRESSURE COOKER - STEP BY STEP PICTURES

Wash the toor dal.Take in a pressure cooker base. Add finely chopped big onion, tomato, green chilli, ginger, turmeric powder, few drops of cooking oil and required water. Pressure cook in very low flame for two whistles. Open the lid after steam is released. Mash the dal with a whisk nicely. Make sure dal is completely mushy. To the cooked dal, add salt and crushed kasoori methi. Mix well and check for taste. Add little water to adjust the consistency of dal. Please remember this dal thickens when it cools down. So add some water to bring the dal to flowing consistency. Simmer the dal for few minutes. Heat ghee in a tadka pan/ Tempering kadai. Lower the flame. Splutter cumin seeds, curry leaves, whole red chilli, crushed garlic cloves and hing. Keep the flame low and add red chilli powder, garam masala powder. Mix immediately and switch off the flame. Take care not to burn the chilli powder. Add to the cooked dal on top of it. You can garnish with coriander leaves and fresh cream if you like. Mix and Serve with plain rice, jeera rice or phulka. Enjoy !

Note

Adjust the quantity of red chilli powder as per your taste. For variations, you can saute the onion, tomato , chilli, ginger and then add to toor dal. Pressure cook them together and proceed with tadka at the end. In some restaurants, they add a tbsp of fresh cream for garnishing. You can use equal quantity of masoor dal, toor dal and moong dal instead of using toor dal alone.

Try this easy, yummy North Indian Dal Tadka Recipe and enjoy with plain rice, ghee rice, jeera rice or phulka !

Very good recipes Tags: Dal tadka recipe, dal tadka, how to make dal tadka, how to make dal tadka at home, restaurant style dal tadka, hotel style dal tadka

Continue Reading...