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Showing posts with label BREAKFAST RECIPES. Show all posts
Showing posts with label BREAKFAST RECIPES. Show all posts

July 9, 2018

Chow Chow Bath Recipe – Karnataka Uppittu, Kesari bath Recipe With Video

Chow chow bath recipe

Chow chow bath is one of the most popular breakfast recipes of Karnataka, South India. Chow chow bath is basically a combo of kesari bath(sweet) and Khara bath (spicy rava upma) served with coconut chutney.  Being in Bangalore for the past 12 years, I have tasted this tiffin several times in popular hotels like Brahmins coffee bar, Upahara darshini, SLV and many more. A plate of chow chow bath and a cup of filter coffee is the most preferred breakfast for many in Karnataka. Not only for breakfast, people love to have this for lunch and evening snack as well. When I asked my friends about the meaning of word chow chow in Kannada, everyone gave their own way of explanation. In general, I understood chow chow means a mushy combo or mixture of dishes. Hope it is right. In most of the hotels, a combination of pineapple kesari bath and spicy kharabath flavored with vegetables and vangi bath masala powder is served as chow chow bath. In some local food joints, they serve rava uppittu and kesari bath recipes. Whatever be the combination, its a wholesome, tummy filling meal.  Today I have shared a version of chow chow bath with chiroti rava kesari bath and rava uppittu recipes. Soon I will try to make another post with khara bath combo. Please click on the links below to check the recipes with detailed step by step pictures and video. Ok, lets see how to make Karnataka special chow chow bath recipe.

Also check out the detailed video given below.


how to make Chow chow bath

Chow chow bath recipe


Chow chow bath recipe

Learn how to make chow chow bath - Kesari bath and uppittu/ khara bath recipes.


Cuisine: Karnataka
Category: Breakfast
Serves: Serves 3
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes


INGREDIENTS

KESARI BATH RECIPE
  • ( 1 cup = 250ml )
  • Chiroti rava / Fine semolina/ Fine sooji – 1/2 cup
  • Sugar – 1 cup
  • Water – 2 cups (1:4 rava & water ratio)
  • Cooking oil – 2 tbsp ( Use refined oil)
  • Melted Ghee – 1/2 cup
  • Cardamom powder or pineapple essence – 1/2 tsp
  • Cloves – 2 nos
  • Cashews and dry grapes - Few
  • Yellow food color - A pinch
  • Salt - A pinch
  • Pineapple pieces - 1/4 cup ( Mix with 1 tbsp sugar), optional.
UPPITTU / KHARABATH RECIPE
  • 1 cup = 250ml
  • Coarse semolina / Upma rava / Bombay Sooji OR Bansi rava - 1 cup
  • Big onion - 1 no ( Finely chopped)
  • Ripe tomato - 1 no ( small, finely chopped)
  • Green chilli - 2 nos (Finely chopped, use 4 for spicy taste)
  • Water - 4 cups
  • Salt - as needed
  • Coriander leaves - 2 tbsp
  • Ghee – 1 to 2 tbsp
To Temper
  • Cooking oil - 3 tbsp
  • Mustard seeds - 1/2 tsp
  • Urad dal - 1 tsp
  • Chana dal - 1 tsp
  • Cashew nuts - 5 nos OR roasted peanuts
  • Curry leaves - Few
  • Grated coconut - 2 tbsp (optional)

HOW TO MAKE KESARI BATH

    1. In a kadai, heat 1 tbsp ghee. Roast cashews, dry grapes and cloves till golden.
    2. Add fine rava and roast for 5 minutes.
    3. Boil water adding food color. Add to the rava in low flame. Mix without lumps.
    4. Cover cook for 5 minutes. Add sugar and mix without lumps.
    5. Add 1tbsp ghee at regular intervals. Mix till kesari becomes non-sticky like halwa and release ghee in sides. Remove from kadai.
    6. Transfer to a bowl. Scoop with a ladle. Serve hot or warm for best taste ! This kesari bath would be goey in consistency when hot. But it becomes slightly thick and scoop-able when warm. Pictures are taken after its warm. 

HOW TO MAKE UPPITTU

  1. Dry roast rava/sooji for 5 minutes in medium flame without burning it. Set aside.
  2. Heat oil in kadai. Temper all the ingredients mentioned above.
  3. Saute onion, green chilli and tomato. Add salt and water.
  4. Add coriander leaves and roll boil for 2 minutes.
  5. Add roasted rava and cover cook for 5 minutes. Fluff it, garnish with grated coconut and serve with coconut chutney !

Check out my

rava uppittu recipe for more details with step by step pictures.

You can also follow my Karnataka style kesari bath recipe and Khara bath recipe if you are using coarse rava /Bombay rava.

Note

  • For kesari bath, add 3/4 cup of sugar for mild sweet taste ( 1:1.5 ratio of rava and sugar). I used 1:2 ratio.
  • Please do not reduce the quantity of ghee and oil. It helps to give softness to the kesari. In hotels, they usually add more Vanaspati and less ghee. But its not healthy. 
  • Addition of cooking oil helps to maintain the texture of kesari else it will harden as it cools down. But you can skip and add more ghee if you like. 
  • Do not use ground nut oil or any other oil with smell. Use flavorless and colorless oil. Refined oil is the best.
  • If adding pineapple pieces, mix with some sugar. Let it soak. for 15 minutes. Add the pineapple pieces to the water. Boil till its cooked. Then add the water to the kesari.
  • For beginners, please check my kesari bath recipe using Bombay rava. I have mentioned an easy method.
  • Do not burn the rava while roasting it. Keep the flame medium and mix it constantly.
  • For uppittu, add more green chillies If you like spicy upma. You can also slit the chilli instead of chopping finely.
  • Please do not reduce the quantity of oil and ghee. You cannot achieve the soft texture.
  • Tastes the best when served hot or warm. But it stays soft even for hours together. 
  • For variations, you can use Bansi rava (Yellow colored sooji).
  • In some hotels, they add roasted peanuts instead of cashews.
Karnataka chow chow bath  

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July 3, 2018

Rava Uppittu Recipe – Karnataka Hotel Style Rava Upma

Rava Uppittu Recipe

Rava Uppittu recipe is one of the frequently prepared breakfast recipes in Karnataka. Recently I tasted this uppittu in chow chow bath. This weekend I am planning to share chow chow bath recipe after tasting from some popular hotels in Bangalore. Before that, I would like to make a separate post for Rava uppittu and Chiroti rava kesari bath recipes. I have tasted this Karnataka style rava upittu recipe ( Semolina/Sooji upma) in my School moms friends houses and hotels here. Though this recipe is very similar to Tamil nadu style rava upma, my friends make slight variations in the quantity of oil and water to make a tasty uppittu just like the ones served in hotels and restaurants in Bangalore. In many hotels, this uppittu and kesaribath is served together as chow chow bath. In some places, Kharabath is served instead of uppittu. So today I have shared the basic version of uppittu just like hotel ones. Its a very simple recipe without any fancy ingredients. My friends use Bansi rava (Medium rava)  and iron kadai but I used Bombay rava / Upma rava(coarse ones) and non-stick kadai. So there are slight changes from the actual recipe. But tasted really good, equal to the restaurants.  For variations, we can add finely chopped vegetables, masala powders and call it as masala uppittu or vegetable uppittu. The quantity of water and oil + ghee decides the texture and softness of uppittu. If you like fluffy upma, use rava and water in the ratio of 1:2.5. But I used 1:4 as I wanted soft and mushy hotel style upma. I am happy that I can recreate the same at home. Kharabath is completely different from uppittu. Please check my Kharabath recipe for more details. Soon I will try to post an easy verion of Khara bath recipe too. Friends, do try this yummy, easy Karnataka style rave uppittu recipe with step by step pictures and share your feedback with me. Please watch the video below for better understanding. 

If you are interested to check out my other interesting Karnataka recipes, please check THIS LINK.

Karnataka uppittu recipe

Karnataka syle Rava Uppittu Recipe


Karnataka syle Rava Uppittu Recipe

Karnataka syle Rava Uppittu Recipe for breakfast and dinner. This uppittu tastes like hotel ones. 


Cuisine: Karnataka
Category: Breakfast Recipes
Serves: Serves 3
Prep time: 10 Minutes
Cook time: 10 Minutes
Total time: 20 Minutes


INGREDIENTS

1 cup = 250ml
  • Coarse semolina / Upma rava / Bombay Sooji OR Bansi rava - 1 cup
  • Big onion - 1 no ( Finely chopped)
  • Ripe tomato - 1 no ( small, finely chopped)
  • Green chilli - 2 nos (Finely chopped, use 4 for spicy taste)
  • Water - 4 cups
  • Salt - as needed
  • Coriander leaves - 2 tbsp
  • Ghee – 1 to 2 tbsp
To Temper
  • Cooking oil - 3 tbsp
  • Mustard seeds - 1/2 tsp
  • Urad dal - 1 tsp
  • Chana dal - 1 tsp
  • Cashew nuts - 5 nos OR roasted peanuts
  • Curry leaves - Few
Grated coconut - 2 tbsp (optional)

RAVA UPPITTU RECIPE

  1. Dry roast rava/sooji for 5 minutes in medium flame without burning it. Set aside.
  2. Heat oil in kadai. Temper all the ingredients mentioned above.
  3. Saute onion, green chilli and tomato. Add salt and water.
  4. Add coriander leaves and roll boil for 2 minutes.
  5. Add roasted rava and cover cook for 5 minutes. Fluff it, garnish with grated coconut and serve with coconut chutney !

HOW TO MAKE UPPITTU – STEP BY STEP PICTURES


  • Heat a kadai and dry roast the rava/ semolina for 5 minutes in medium flame without burning the rava. Keep stirring constantly to avoid the color change of rava. Transfer the roasted rava to a plate.

  • Rava uppittu recipe
  • Heat oil in the same kadai. Splutter mustard seeds, urad dal,chana dal, cashews, curry leaves. Add finely chopped green chillies, onion and tomato pieces. Add required salt and saute till tomato becomes mushy.

  • Add 4 cups of water and salt if needed. Add finely chopped coriander leaves. Cover the kadai with lid. Let the water roll boil and onion gets cooked completely.

  • Rava uppittu recipe
  • Lower the flame completely. Add roasted rava gradually and slowly in one hand and keep stirring with a ladle in the other hand. Please watch the video for better understanding.

  • Rava uppittu recipe
  • After all the water is absorbed by the rava, it becomes thick. Keep the flame low and cover the kadai with a lid. Cook it for 5 minutes. Open the lid and mix well.

  • Uppittu recipe
  • Switch off the flame and add 1 tbsp ghee. Garnish with grated coconut if you like. Mix and scoop with a ladle. Serve hot immediately for best taste. You can serve with coconut chutney or with sugar as you wish. Enjoy !

Note

  • Do not burn the rava while roasting it. Keep the flame medium and mix it constantly.
  • Add more green chillies If you like spicy upma. You can also slit the chilli instead of chopping finely.
  • Please do not reduce the quantity of oil and ghee. You cannot achieve the soft texture.
  • Tastes the best when served hot or warm. But it stays soft even for hours together. 
  • For variations, you can use bansi rava (Yellow colored sooji). 
  • In some hotels, they add roasted peanuts instead of cashews. 


Continue Reading...


February 23, 2018

Onion Uthappam Recipe – How To Make Onion Uttapam

onion uthappam recipe
Generally South Indians, Tamil people make onion uttapam at least once in a week with leftover Idli, dosa batter. Sendhil likes to eat onion uthappam or rava dosa in hotels and restaurants whereas my choice is always plain uthappam with varieties of side dishes. I love its soft and spongy texture.I have already shared few uthappam varieties like tomato onion uthappam , Kadai onion uthappam(my MIL’s style) and Podi uthappam in my space. But this is the basic version of onion uttapam using big onions. We call it as Vengaya dosai in Tamil. Mostly I make it for breakfast during week days as I don’t have to prepare any side dish for this. Sendhil loves to eat it as such if the onions are browned perfectly. For variations and to make it more colorful, sometimes I use small onions, finely chopped green chillies, coriander leaves or grated carrot. If you want to make any side dish for onion uthappam, you can try coconut chutney, tomato chutney or idli sambar. Uthappam tastes the best and comes out soft, spongy with crispy edges only if you make it with fresh, thick idli batter.Do not add water to the thick If the batter becomes watery, uttapam becomes flat. So to make soft and spongy uthappam, mix the fermented idli batter till half way through on the first day for making idli. By doing this way, soft urad dal batter gets mixed with rice batter evenly and helps to prepare soft idli dosa on the first day, soft uthappam on the second, third day too. For making crispy dosa, remove the required batter in another bowl, add very little water to it. Mix well and spread thin dosa. Ok, lets see how to make onion uttapam recipe with step by step pictures.
Onion uttapam recipe

Onion uttapam recipe - How to make onion uthappam


Onion uttapam recipe - How to make onion uthappam

Onion uthappam recipe with step by step pictures.


Cuisine: Indian
Category: Dosa Recipes
Serves: 5 nos
Prep time: 5 Minutes
Cook time: 5 Minutes
Total time: 10 Minutes


INGREDIENTS

1 cup - 250ml
  • Idli dosa batter - 2 cups
  • Big onion - 3 nos (Finely chopped)
  • Water - If needed
  • Cooking oil - as needed ( to sprinkle over dosa)

METHOD

  1. Take the idli dosa batter in a bowl. Add little water if the batter is too thick.
  2. Chop the onions finely. I use my electric chopper to do this job easily.
  3. Heat dosa tawa. Pour 2 ladles of batter and spread slightly. Cook in medium flame.
  4. Spread finely chopped onions all over the dosa. 
  5. Drizzle oil around the corner and center of dosa over the onions.
  6. Flip the dosa and keep the flame medium high. Cook till onions turn golden brown.
  7. Remove and serve hot with any side dish like chutney or sambar.

METHOD - STEP BY STEP PICTURES

  • Take idli dosa batter in a big bowl. Add little water, say 1/4 cup if batter is too thick. Mix well. Chop onions very finely using a knife or turbo chopper if you have it. Set aside.

  • Heat dosa tawa. Sprinkle few drops of water to check the heat of tawa. Wipe it with a cloth or tissue paper. Keep the flame low.
    Onion uthappam recipe
  • Pour two ladles of batter in the center of dosa tawa. Spread it slightly to make small, round uthappam. Sprinkle onions all over the dosa.
    Onion uthappam recipe
  • Drizzle cooking oil or gingely oil all over the dosa.Drizzle some oil over the onions too.Flip the dosa & cook the other side till onion becomes golden brown in color. Keep the flame medium high.  Wait patiently till onions turn golden brown evenly.

    Onion uthappam recipe
  • Remove the dosa to a plate. Repeat the same and make the remaining dosa. Serve hot with chutney or sambar ! Enjoy!
     

Note

  • Do not use the last batch of idli batter. It won’t make spongy and soft dosa.
  • For best results, use fresh idli batter.You can also use 2nd day batter but make sure batter is not too thin.
  • Flame should be low while spreading the onions so that the bottom part doesn’t get burnt. After you flip the dosa, you can increase the flame to medium high.
  • For variations, you can add finely chopped green chilli,coriander leaves, grated carrot along with finely chopped onion and sprinkle over the dosa.
  • You can also sprinkle idli podi or some red chilli powder/ tandoori masala for spicy taste.
  • Do not mix the chopped onion in the idli batter. It should be just sprinkled over the dosa.
Try this easy, yummy onion uthappam for your breakfast and enjoy !
how to make onion uthappam
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January 29, 2018

Mixed Vegetable Paratha Using Preethi Zodiac Mixer Grinder

Vegetable paratha recipe


Recently I got Preethi zodiac mixer grinder for product review.  As Preethi Kitchen appliances is one of my favorite brands, I agreed to do it. In this post, I have shared my opinion after using it for 10 days. I have also shared the recipe of an easy vegetable paratha made using Preethi Zodiac chopper and atta kneader.
Preethi Zodiac offers a wide range of user friendly options like grinding, atta kneading, juicing, grating, slicing, chopping and citrus juice press. Its more than a mixer grinder for sure. It has a powerful 750w motor which is ideal for grinding dosa batter as well. I have tried all these options and shared my opinion about the same. Read on..



Preethi Zodiac MG 218 750-Watt Mixer Grinder 

SPECIFICATIONS (As mentioned in the product)
  • Model No.: Zodiac - MG 218
  • Voltage: 230V AC ~ 50 Hz
  • Power Consumption: 750 Watt
  • Motor: Universal 750 Watt High Power Motor
  • Material of Body: A.B.S
  • Material of Jars: Stainless Steel and Transparent Plastic
  • Blade Assemblies: Stainless Steel, Machine Ground and Polished
  • Speed Controls: Rotary Switch with 3 Speeds and incher
  • Flex Cord: PVC insulated 3 Core, Flexi cord with Plugtop and earthing
  • Country of Origin: INDIA

Preethi Zodiac looks awesome and attracts us by its first look especially the shiny black colored body and the steel rim combination makes it a real winner. Its Package is so neat. Every part was well wrapped and kept inside a cardboard so that it would be safe while shipping.
Its instruction manual is very small but its crisp with all the details. So I din't have any difficulties in assembling the jars and bottom. Before using the jars, I washed them individually using soapy water to remove the plastic smell.

PROS & CONS

PROS
  • Zodiac has a wide bottom with rubber holders. So it is stable while running and vibrates less.
  • It has a powerful 750w motor. So grinding job gets done quickly.
  • It has two blue light indicators.One at the speed knob and other at the bottom of the machine. The bottom light turns red to indicate overload conditions.
  • Master chef jar and its accessories are too good. But the slicing blade is sharp. Please be careful while handling them.
  • I loved the Atta kneader more than other attachments.
  • Juicer, extractor is also equally good. Spout in the juicer is a good idea.
  • Grater and slicer is doing its job perfectly.
  • Small Chutney Jar is quite helpful to grind very small quantity. Its handle is very strong and sturdy. Its lids are also interchangeable.
  • Medium and Big jars are useful for grinding Vada batter and Idli,dosa batter. Everything comes out great. 
CONS
  • Too noisy. This is the first thing that irritated & scared me. Even though its noise level is mentioned as permissible in the specifications in AMAZON, I felt its high when compared with the other Preethi mixers I had used.
  • Other than grinding jars, all the accessories and atta kneading jars are plastic. So I am not sure about its life. It may break if heavily loaded or fallen down. But Preethi service center is available all over India.So getting the spare parts may not be difficult.
  • There is no coconut grater. Zodiac would become a complete food processor if its available. But you can extract coconut milk using the extractor. 
  • Citrus juicer is Okay I feel. 
  • Slicer has one size. It is not adjustable. So you cannot make very thin slices of vegetables for making chips. Similarly grater has one size.
  • Though the cleaning is easier, there are too many small parts. This mixer parts are not dish washer friendly.
Overall, I liked this product and felt worthy for its features. It would have been much better and secured 5 star rating if the noise is less. If you're looking for a good mixer grinder with multi-functions, you can go for it.

You can buy this product online in PREETHI Website Or in AMAZON, FLIPKART  at a lesser price.

Now lets see how to make an easy mixed vegetable paratha using Preethi zodiac chopper and atta kneader. It does the job quickly and easily.

Preethi Zodiac review
Preethi Zodiac mixer grinder 


Easy mixed vegetable paratha recipe


Easy mixed vegetable paratha recipe

How to make vegetable paratha recipe easily using Preethi Zodiac.


Cuisine: Indian
Category: Paratha Recipes
Serves: Serves 2
Prep time: 5 Minutes
Cook time: 5 Minutes
Total time: 10 Minutes


INGREDIENTS

1 cup - 250ml
  • Wheat flour / Atta - 2 cups
  • **Mixed vegetables - 1 cup ( chopped finely)
  • Ajwain - 1/2 tsp
  • Red chilli powder - 1.5 tsp
  • Garam masala powder - 1 tsp
  • Cooking oil - 1 tbsp
  • Salt - as needed
  • Water - Little ( I used around 1/2 cup)
  • Cooking oil or ghee - to drizzle
  • **Mixed vegetables : I used 1 small carrot, 1 big piece of cauliflower, 2 leaves of cabbage, 1/4 capsicum, 1 big onion, 1 green chilli, 2 tbsp coriander leaves)

METHOD

  1. Wash and chop all the vegetables into 2 inch size to chop in Preethi zodiac.
  2. Take the master chef jar and put the chopping blade.
  3. Chop the vegetables finely. Remove the chopping blade and replace with atta kneader.
  4. Add wheat flour, spice powders, salt and oil. Grind to mix well.
  5. Add water little by little while the mixer runs. Dough will be kneaded in few minutes.
  6. Remove and make shapes. Cook paratha on both the sides drizzling oil or ghee.
  7. Serve with onion raita and pickle.
METHOD - STEP BY STEP PICTURES


  • Wash and chop all the vegetables into 2 inch size. Place the master chef jar and put the chopping blade with the coupler. Drop all the vegetables and coriander leaves. Grind to very fine pieces. Wipe the sides whenever needed.
    vegetable paratha recipe 
    vegetable paratha recipevegetable paratha recipe

    • Now remove the chopping blade and replace with atta kneader. Add in wheat flour, red chilli powder, garam masala powder, salt, ajwain and cooking oil.

    vegetable paratha recipe


  • Grind well to mix them evenly. Wipe the sides of jar using the spatula. Now add water gradually to make a non-sticky dough. Remember this dough needs less water. So add it carefully.

  • Pulse the mixer in speed one and grind till it becomes a smooth dough. It takes just few minutes. Check the dough if its non-sticky and smooth. If its too sticky, add some more wheat flour and knead again in the mixer.

  • Dough will come out easily without sticking to the walls of the jar. Remove the dough and make balls of uniform size.
    vegetable paratha recipe
  • Roll into thin or thick paratha by dusting in wheat flour. Roll it as you wish. I make slightly thick paratha. Heat dosa tawa and cook paratha on both the sides by drizzling and greasing oil on the paratha. Cook till you find brown spots all over the paratha. Cook in medium flame for better results. Remove and serve hot immediately with onion raita and pickle.
    vegetable paratha recipe
    vegetable paratha recipe
  • Enjoy !

  • Note

    • Adjust the quantity of spice powders as you like.
    • If you have added more water while kneading, you can add more wheat flour and knead to make smooth, non-sticky dough.
    • You can add up to 3 cups of atta for kneading the dough.
    • For variations, you can make masala using chopping vegetables and spice powders and then stuff it in the dough while rolling.

    Do try this easy, yummy vegetable paratha using Preethi Zodiac.It makes your job done quickly and easily without any hassles !

    vegetable paratha recipe

    Continue Reading...


    January 9, 2018

    Mangalore Buns Recipe With Coconut Chutney – Banana Poori Recipe

     Mangalore buns 
    Mangalore buns recipe @ Banana poori served with coconut chutney as side dish is one of the most popular breakfast combo in Karnataka. I have tasted this few times in hotels like Anna Kuteera, SLV etc. Mangalore buns is a kind of  Poori/ puri made with all purpose flour, banana, sugar and curd. As this poori tastes soft, spongy with a mild sweet taste, its called as buns. Mangalore buns cannot be prepared instantly. Its dough should be fermented for at least 4 to 6 hours or overnight to get the best results. Recently I prepared it for our breakfast along with coconut chutney by watching few YouTube video. It came out very well. We liked it very much. Its a unique, Karnataka style breakfast recipe. Friends, do try this banana poori / Mangalore buns at home. You will love it for sure. Ok, lets see how to prepare Mangalore buns recipe with step by step pictures and video.

    Do check out my collection of 10 Poori varieties & 20 Side dish for Poori

    Have a look at my Instant Mangalore Bonda recipe as well.




    Mangalore buns with coconut chutney

    Mangalore buns recipe - Banana Poori


    Mangalore buns recipe - Banana Poori With Coconut chutney Mangalore buns recipe with coconut chutney as side dish. - Karnataka special breakfast recipe
    Cuisine: Indian
    Category: Breakfast
    Serves: 6 to 8 no.
    Prep time: 6 Hours
    Cook time: 5 Minutes
    Total time: 6 Hours 5 Mins


    INGREDIENTS
    For Mangalore buns
    1 cup - 250ml
    • All Purpose flour - 1 cup
    • Ripen Banana - 1 no ( I used 2 small yelakki banana)
    • Sugar - 1 tbsp (Add 1.5 tbsp for more sweetness)
    • Curd - 1.5 tbsp  (Add 2 tbsp if needed)
    • Salt - 1/2 tsp
    • Cumin seeds - 1/2 tsp
    • Cooking soda / baking soda – 1/4 tsp
    • Cooking oil - To deep fry
    Coconut chutney
    • Grated coconut – 1/2 cup
    • Green chillies – 3 to 5 nos (Adjust based on spice level)
    • Tamarind – a small pinch
    • Curry leaves – 3 leaves (optional)
    • Coriander leaves - 1 tbsp
    • Fried gram dal – 1 tbsp
    • Garlic cloves – 2 no.
    • Salt & water – as needed
    METHOD
    1. In a wide bowl, mash the banana with a fork.
    2. Add curd, sugar, salt, all purpose flour and mix well
    3. Make a dough without adding water.
    4. Cover and keep it aside for minimum 6 hours.
    5. Knead it well and make thick, round poori.
    6. Deep fry it both the sides till golden brown.
    7. Remove in a tissue paper. Serve hot with coconut chutney.
    METHOD - STEP BY STEP PICTURES
    • In a wide bowl, mash the ripen banana with a fork or hands. Do not grind in a mixie.  
      Mangalore buns
    • To this, add salt, sugar, cooking soda, cumin seeds and curd.Mix well to make a paste.
      Add all purpose flour gradually and mix well to make a dough. Do not add water. Add little curd if needed. Knead for few minutes. Dough should be thick. Cover the dough and rest for minimum 6 hours or overnight. 
      Mangalore buns
    • Grease your hands with little oil and knead the dough for few minutes. Make small balls of uniform size. Dust the ball with maida and roll it to small, thick poori of palm size. Arrange in a plate.
      Mangalore buns
      Mangalore buns
    Mangalore buns
    • Heat oil and drop a pinch of dough. If it rises to the top immediately, drop one poori. Splash oil over the puri and press gently. It will become puffy. Flip it and cook the other side till golden brown. Remove in a tissue paper and drain it.
      Mangalore buns
      Mangalore buns
    • Grind all the ingredients given under “Coconut chutney” to a smooth paste adding required water. You can temper the chutney if you like. Serve hot poori with coconut chutney.
      Coconut chutney for mangalore buns
      Enjoy !

    Note

    • You can add more sugar if you like more sweet taste.But color of poori would be dark. 
    • Do not use water to make the dough.Add little more curd if needed.
    • Resting time of minimum 6 hours is needed. Overnight is also fine.
    • If you rest the dough for lesser time, Poori will come out hard and chewy.
    • For variations you can add equal quantity of wheat flour and maida. But poori comes out bit dense in texture.

    Try this yummy, Karnataka special Mangalore buns with coconut chutney for your breakfast.
    Tastes Yummy !
    Mangalore buns recipe
    Continue Reading...


    December 25, 2017

    Millet Pongal Recipe Using Millet Ven Pongal Mix

    Millet pongal
    Recently I got a packet of Millet Ven Pongal Mix / Siruthaniya pongal mix & Millet Sambar rice mix from Native Food Store. I tried Pongal mix for my weekend breakfast as I got up late. Its so easy and quick to make.  Our breakfast got ready under 15 minutes. This millet pongal mix is a combination of roasted moong dal, varieties of millets, pepper corns, jeera, salt and cashews. I just followed the instructions given in the pack. All we need to do is to add the mentioned amount of water and cook this mix in a pressure cooker. We can also season it with curry leaves and hing in ghee at the end to make it more flavorful. It came out very soft, flavorful & tasty just like homemade ven pongal. Sendhil & Myself loved it very much. We enjoyed it with coconut chutney. Friends, Native food store products are available online and they deliver their products all over India. I would strongly recommend to buy this pongal mix from them. I am sure you will love its taste and buy it often. Working women and bachelors can buy this product to make a quick and healthy breakfast/ dinner. Ok, now lets see how to make Millet ven pongal using Native food store’s millet pongal mix.

    Click this link to buy millet pongal mix.

    Check out their varieties of millet products & rice mix, cold pressed oil in their website.

    Also find my post on their Millet Noodles .



    Millet pongal

    Millet Pongal Using Pongal Mix


    Millet Pongal Using Pongal Mix Millet Ven Pongal recipe using Pongal mix from Native food store.
    Cuisine: South Indian
    Category: Millet Recipes
    Serves: Serves 2-3
    Prep time: 5 Minutes
    Cook time: 20 Minutes
    Total time: 25 Minutes


    INGREDIENTS
    1 cup - 250ml
    To season
    • Ghee - 1 tbsp
    • Curry Leaves - Few
    • Chopped Ginger – 1 tsp 
    • Hing - a pinch
    METHOD
    1. In a pressure cooker base, take the millet pongal mix.
    2. Add the mentioned amount of water given in the pack.
    3. Cook for 2 whistles in very low flame.
    4. Open the lid after steam is released. Mix well.
    5. Season curry leaves, ginger and hing in ghee. Add to pongal.
    6. Mix well and serve hot with coconut chutney !
    METHOD - STEP BY STEP PICTURES
    • Take 1 cup of pongal mix in a pressure cooker. Add 4 cups of water, mix well. Close the lid.

    • Pressure cook in very low flame for 2 whistles. Remove the lid after steam is released. Mix well. Its consistency would be just right. Heat ghee & temper ginger bits, curry leaves & hing. Add to pongal, mix well.
      Millet pongal
    • Serve hot immediately with coconut chutney. You can add a tsp of ghee while serving If you like. This pongal tastes very soft & flavorful !
      Millet pongal

      Enjoy !

     

    Try this healthy, yummy, quick millet pongal with pongal mix. You will love it.
    Siruthaniya pongal
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    December 12, 2017

    Red Rice Dosa Recipe – Sigappu Arisi Pirandai Dosai

    Red rice dosa
    I watched this red rice, Adamant creeper dosa recipe (Sigappu arisi pirandai dosai in Tamil) in Jaya TV’s arusuvai neram by Mrs. Mallika Badrinath. She shared this healthy sivappu arisi dosai adding pirandai. Recently my MIL had given some pirandai ( also known as bonesetter) from our backyard garden to make thuvaiyal. As I had some red rice and pirandai in stock, I tried this dosa immediately. Addition of pirandai helps to give more softness to the dosa. So I changed the ratio of red rice & urad dal as per my taste. It came out very well. We had a satisfaction of including a healthy food for our breakfast and dinner. I had already shared Kerala red rice idli, dosa recipe in my website. This red rice dosa is completely different from that recipe on ingredients and method.I have also shared the picture of red rice used in this recipe.  Ok, lets see how to make red rice dosa recipe / Sigappu arisi dosai adding pirandai with step by step pictures.

    Also check out my  PIRANDAI THUVAIYAL, KERALA RED RICE IDLI/DOSA RECIPE and 15 IDLI VARIETIES !

    Name of Adamant creeper in different languages


  • English: Bonesetter, Devil's Backbone, Veldt Grape.
  • Hindi: Hadjod, Hadjor, Asthisrumgala
  • Malayalam: Changalamparanda-ചങ്ങലംപരണ്ട
  • Sanskrit: Vajravalli, Asthisrinkhala, Kulisa, Asthisamharaka.
  • Tamil: Pirandai-பிரண்டை
  • Telugu: Nalleru, Gudametige, Kokkitaya-ralu

  • Sigappu arisi dosai

    Red rice

    Red Rice Dosa Recipe - Sigappu Arisi Dosai With Pirandai


    Red Rice Dosa Recipe - Sigappu Arisi Dosai With Pirandai Dosa with red rice and adamant creeper - Sigappu arisi dosai with pirandai
    Cuisine: South Indian
    Category: Dosa recipes
    Serves: 15 nos
    Prep time: 10 Minutes
    Cook time: 20 Minutes
    Total time: 30 Minutes


    INGREDIENTS
    1 cup - 250ml
    • Red Rice - 2.5 cups
    • White round urad dal - 1/2 cup
    • Adamant creeper/ Pirandai - 2 long sticks (As shown in picture below)
    • Methi seeds - 1/2 tsp
    • Salt & Water - As needed
    HOW TO MAKE RED RICE DOSA
    1. Wash and soak red rice, urad dal and methi seeds together for 5 hours.
    2. Wash and clean pirandai. Chop into pieces and grind to coarse paste.
    3. Grind rice, dal mixture along with pirandai adding salt and water.
    4. Ferment overnight or for 12 hours. The next day, mix dosa batter well.
    5. Add some water if needed. Make dosa thin or thick. Serve with chutney or sambar !
    METHOD - STEP BY STEP PICTURES
    • Wash and soak red rice, urad dal, methi seeds together in enough water for 5 hours. Take the pirandai and clean it.
      Red rice dosa
    • Grease your hands with sesame oil. Wash the pirandai and chop the head & tail part. Remove the ridge like part using a peeler or knife. Remove the fiber portion too. Chop into small pieces and set aside.
    • Red rice dosa

    • Grind pirandai pieces to a coarse paste without water. Add this paste to rice while grinding.
      Red rice dosa
    • Grind the soaked rice + urad dal + methi seeds adding pirandai paste to a smooth batter adding enough water and salt. Collect in a bowl. Ferment overnight or for 12 hours.
    •  Red rice dosa

    • The next morning, batter would have raised slightly. Mix it well and add some water if needed. Consistency of this batter should be like our regular dosa batter. (Sorry I mixxed these pictures. I will try to update these steps with picture soon.)
    • Heat dosa tawa and sprinkle some water to check the heat of tawa. Water droplets should evaporate immediately. Wipe with a cloth or tissue. Spread 1.5 ladle of red rice dosa batter thin or thick as you like. Drizzle 1tsp sesame oil all over the dosa. Flip the dosa and cook the other side. Remove and serve hot with chutney or sambar. Enjoy !

    Note

    • If you don’t have adamant creeper/pirandai in hand, you can use red rice & urad dal in 4:1 ratio.
    • Fermentation is mandatory for this dosa batter else it will smell raw.
    • Do not worry if the batter is not raised well. Just check whether batter has got sour smell / Pulippu vasanai the next day morning.
    • You can increase the quantity of urad dal to 1/2 cup +2 tbsp to get softer dosa.

    Try & enjoy this healthy red rice dosa with pirandai. I served it with easy tomato thokku and raw onion chutney !
    Sigappu arisi dosai


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