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Showing posts with label HEALTH FOOD. Show all posts
Showing posts with label HEALTH FOOD. Show all posts

February 7, 2020

Black Urad Dal Idli Dosa – Karuppu Ulundhu Idli, Dosai

black urad dal idli dosa
Recently I started making idli, dosa batter adding black urad dal (Karuppu ulundhu in Tamil) instead of white urad dal. When I was newly married I have seen my MIL making idli batter with black urad dal but she removes the skin before grinding the batter. Though its a time consuming process, I found it healthier than white urad dal idli. But here I have made the black urad dal idli with skin. I used whole, round black gram dal. You can use split black urad dal too. In my native place Tirunelveli, we make black urad dal dosa which we call as Kurunai dosai in Tamil. I have shared that recipe in my blog years ago. I have always wanted to try soft idli with black urad dal. So I tried it recently and succeeded in my attempt too. Only the color of idli, dosa looks grey otherwise there is no difference in taste and softness. Friends, do try this healthy idli with black urad dal and let me know your feedback.

black urad dal idli

black urad dal dosa

Black urad dal idli dosa recipe


Black urad dal idli dosa recipe

Idli , dosa batter with idli rice/ boiled rice and black urad dal



Cuisine: Tamil nadu
Category: Main course
Serves: Serves 4
Prep time: 14 Hours
Cook time: 20 Minutes
Total time: 14Hours 20 Minutes



INGREDIENTS
1 cup = 240ml
  • Idli rice / Salem rice - 4 cups
  • Black urad dal - 1 cup
  • Fenugreek seeds / Methi seeds – 1/2 tsp
  • Salt and water - as needed
HOW TO MAKE BLACK URAD DAL IDLI DOSA
  1. Wash and soak idli rice, fenugreek seeds for twice or thrice. Soak for 4 hours.
  2. Wash and soak black urad dal for 2 to 3 hours.
  3. In a wet grinder, grind black urad dal with skin till fluffy, smooth adding required water.
  4. Collect the batter in a bowl. Grind the rice to a smooth paste adding required salt.
  5. Add to urad dal batter. Mix them well.  Ferment the batter over night.
  6. The next day, mix the batter well. Steam idli for 10 to 15 minutes.
  7. For making dosa, take the required batter in a bowl. Add little water to dilute the batter.
  8. Heat dosa tawa and spread a ladleful of dosa batter. Cook both sides and serve hot.
  9. Serve black urad dal idli and dosa with coconut chutney or sambar !
BLACK URAD DAL IDLI DOSA - STEP BY STEP PICTURES
  • Wash the idli rice and fenugreek seeds twice or thrice till the water runs clear. Soak it for 4 hours. Wash and soak black urad dal for 2 to 3 hours minimum.

  • In a wet grinder, take the soaked black urad dal with skin. Grind it adding sufficient water. Make a smooth, spongy batter and collect in a bowl. Do not make the batter too thick or too watery. 
  • black urad dal idli dosa

  • Grind soaked rice adding required water and salt to a smooth paste. Collect this batter with urad dal batter. Mix both the batter well using your hands.

  • Ferment the batter overnight or for 12 hours based on the weather. Batter increases in quantity and becomes fluffy and porous. The next day, mix the batter well.
  • black urad dal idli dosa
  • Boil water in idli pot. Grease idli plate with oil. Pour idli batter till 3/4th of the mould and steam for 10 to 15 minutes. Remove the idli plate. Rest for 5 minutes and scoop the idli.

  • To make dosa, take the required batter in a bowl. Add little water and loosen the batter. Heat a dosa pan. Make dosa and cook both the sides. Remove and serve with chutney, sambar. black urad dal idli dosa

Note

  • You can use split black urad dal or whole black urad dal.
  • Do not remove the skin after soaking the dal.
  • Grind the urad dal batter fluffy and smooth. Do not make it watery or too thick. 

Try this healthy black urad dal idli , dosa and enjoy !
Karuppu ulundhu idli dosai
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February 3, 2020

Instant Ulavacharu Using Readymade Paste


ulavacharu using readymade paste

Ulavacharu is a traditional Andhra special dish originated from Krishna and Guntur districts. Ulavacharu is a soupy (rasam/ saaru) kind of dish made from horsegram (Ulavalu in Telugu and Kollu in Tamil). Its a protein-rich, low fat food that contains a high amount of dietary fibers and is known to lower cholesterol, helps to reduce obesity. It looks thick, dark in color and it has a spicy, tangy taste with an earthy smell and flavor. Ulavacharu is usually served with plain rice adding a dollop of fresh cream, butter or ghee.

Recently people from Sitara foods, a homemade and handmade food brand based out of Hyderabad reached out to me. They are supported and recognized by the Government of India as a women empowerment startup. Friends , do check out their website sitarafoods.com to see their Andhra special pickles, pulihora paste, masala powders, traditional sweets and fryums. When they asked me to try their readymade ulavacharu paste and make a post in my blog, I had no clue about this recipe. After watching few YouTube videos, I came to know that making ulavacharu is a lengthy process which involves hours of cooking. But Sitara foods has made this authentically on wood fired mud stoves or poyyi by boiling Ulavalu for 14 to 15 hours and then made this readymade paste adding tamarind, spices and is prepared without any preservatives. You can make and enjoy this healthy ulavacharu using this paste effortlessly at home.


Here is the picture of readymade ulavacharu paste. 



All you have to do is just mix the paste in water, simmer and boil till thick. You can do the tempering with or without onion, garlic as you like. I did small modifications in this recipe by adding chilli powder as the spice level is less in this paste. So you can adjust it as per your taste buds. I made it for our weekend lunch. The smell was amazingly good. While boiling, its aroma was wafting through the entire house which tempted us to eat. I am sure everyone would love to try this delicious and delightful dish undoubtedly. As I am not aware of the authentic taste of ulavacharu, I passed a sample of this paste to my neighbor who is from Andhra. She too liked it and gave a good feedback. Apart from the spice level, everything is good in this paste. Friends, do check out and buy this ulavacharu paste from Sitara foods. It will be helpful for bachelors and people who travel abroad to make a quick lunch. Sitara foods is giving a shelf life of 9 months for this product under refrigeration. I hope you find the price reasonable as well. Ok, lets see how to make this yummy and tasty Andhra special ulavacharu easily, instantly and quickly using this readymade paste from Sitara foods.

Ulavacharu using readymade paste


Ulavacharu using readymade paste

Andhra special ulavacharu using readymade paste



Cuisine: Andhra
Category: Side dish for rice
Serves: Serves 4
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes



INGREDIENTS
1 cup = 240ml
  • Readymade ulavacharu paste - 3 tbsp (adjust as per taste)
  • Water - 2 cups
  • Red chilli powder - 1/2 to 1 tsp (as per taste)
  • Salt - as needed
To Temper
  • Cooking oil - 1 tbsp
  • Mustard seeds - 1/2 tsp
  • Urad dal - 1/2 tsp
  • Cumin seeds - 1/4 tsp
  • Red chilli - 2 (pinched into two)
  • Green chilli - 1 (slit into two)
  • Curry leaves - few
  • Big onion – 1 (finely chopped)
HOW TO MAKE ULAVACHARU USING PASTE
  1. In a bowl, take 2 cups of water and mix 3 to 4 tbsp of ulavacharu paste.
  2. Heat a kadai and add this diluted ulavacharu. Boil for few minutes in low flame.
  3. Check for taste and add some chilli powder, salt if needed.
  4. In the mean time, heat a small kadai with oil. Temper mustard seeds, urad dal and cumin seeds.
  5. Add red chilli, green chilli and curry leaves. Saute onion till transparent.
  6. Add to the boiling ulavacharu. Boil for few minutes till it reaches desired consistency.
  7. Serve hot with plain rice adding butter, ghee or fresh cream. Enjoy !
METHOD - STEP BY STEP PICTURES
  • Take 3 to 4 tbsp of ulavacharu paste and mix with 2 cups of water. Check for taste and add some salt and chilli powder if needed. I added 1/2 tsp chilli powder.

  • Heat a kadai and add this mixture. Let it roll boil for few minutes in low to medium flame.

  • In the mean time, heat oil in a small kadai. Splutter mustard seeds, urad dal, cumin seeds, curry leaves. Add onion and saute till transparent. Add to the boiling ulavacharu.

  • Boil for few more minutes till it reaches the desired consistency. I made it slightly thick in consistency as it becomes thicker over the time.

  • Serve hot with plain rice adding ghee or butter or fresh cream. We relished it adding ghee. You can refrigerate the leftover paste and use for few months.

Note

  1. Adjust the quantity of paste as per your taste.
  2. I felt the paste was less spicy. So I used red chilli powder.
  3. Tempering and adding sautéed onions makes this ulavacharu tastes so good and flavorful. So don’t skip it.

Try this Andhra special Ulavacharu easily using the paste and enjoy with plain rice !
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August 17, 2019

Betel Leaves Rasam – Vetrilai Rasam Recipe - Vethalai Rasam


Betel leaves / vetrilai rasam also known as paan leaves was in my try list for long time. After Varalakshmi pooja, I had so many betel leaves in hand. Usually I make homemade paan /  sweet beeda or have it with gulkand as it helps for better digestion. As you all know, betel leaves has innumerable health benefits and uses. So this time, I wanted to make vethilai rasam. I followed my tomato rasam recipe, made slight changes and came up with this recipe. With the dominating flavor of betel leaves, it tasted yummy. Sendhil & myself loved it. Use vellai vethalai for best taste. Karuppu vetrilai may taste bitter and gives a pungent taste. Friends, do try this easy betel leaves rasam for a change. You will love it like us. Ok, lets see how to make vetrilai rasam with step by step pictures.

Do check out my other rasam varieties 
betel leaves rasam recipe

Betel leaves rasam / vetrilai rasam / vethalai rasam recipe


Betel leaves rasam / vetrilai rasam / vethalai rasam recipe

Betel leaves rasam / vetrilai rasam / vethalai rasam recipe for rice



Cuisine: South Indian
Category: Rasam recipes
Serves: Serves 4
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes



INGREDIENTS
1 cup = 250ml
  • Betel leaves - 2 or 3 ( I used 3 small leaves)
  • Ripe tomato - 1
  • Green chilli - 1
  • Pepper - 1/2 tsp
  • Cumin seeds - 1 tsp
  • Dhania / coriander seeds - 1 tsp
  • Toor dal - 1 tsp
  • Garlic cloves - 5
  • Tamarind – Berry size
  • Sugar - 1/4 tsp
  • Turmeric powder – 1/4 tsp
  • Salt & water - as needed
  • Coriander leaves - to garnish
To temper
  • Ghee - 2 tsp
  • Mustard seeds - 1/2 tsp
  • Cumin seeds - 1/4 tsp
  • Hing / asafetida - a pinch
  • Red chilli - 1
HOW TO MAKE BETEL LEAVES / VETRILAI RASAM
  1. Wash and remove the stalk of betel leaves.  Tear the leaves and take in a mixie jar.
  2. Add chopped tomato, green chilli, tamarind, pepper, cumin, dhania, toor dal, garlic cloves and grind to a smooth paste.
  3. Take the paste in a kadai. Add salt, turmeric powder, sugar and 1 cup of water.
  4. Boil for few minutes till frothy and nice smell arises.
  5. Temper mustard seeds, cumin and red chilli. Add to rasam. Garnish with coriander leaves.
  6. Serve hot with plain rice adding few drops of ghee.
BETEL LEAVES RASAM RECIPE / VETRILAI RASAM - STEP BY STEP PICTURES
  • Wash the betel leaves. Remove the stalk part (kaambu). Tear the leaves roughly. Take in a mixie jar.
  • Add chopped tomatoes, pepper, cumin seeds, dhania, green chilli, garlic to the mixie jar.betel leaves rasam recipe
  • Grind to a smooth paste adding required water.
  • Heat a kadai and add the rasam paste. Add 1 cup of water, turmeric powder, salt and sugar. betel leaves rasam recipe
  • Let it boil for few minutes till frothy with a nice smell. Switch off the flame. 
  • Heat ghee in a small kadai. Temper mustard seeds, cumin seeds, red chilli and hing.betel leaves rasam recipe
  • Add to the rasam. Garnish with coriander leaves. Serve with plain rice adding ghee. Enjoy !

Note

  • Adjust the quantity of betel leaves based on the size. I used 3 small ones, if big use 2. Do not use more. 
  • You can use red chilli in place of green chilli while grinding.
  • Do not skip dhania and garlic as it lends a special flavor to the rasam.
  • Toor dal adds slight thickness to the rasam. You can skip it if you want. 
  • Tamarind adds a milk tanginess to the rasam and helps to balance the bitter taste of betel leaves. But do not use more.
  • Tempering in ghee at the end makes the rasam more flavorful.

Yummy, interesting betel leaves rasam is ready to relish with plain rice adding few drops of ghee.
Vetrilai rasam

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July 18, 2018

Mint Coriander leaves Dosa – Pudina Kothamalli Dosai Recipe–Green Dosa

Mint coriander leaves dosa

I learnt this mint, coriander leaves, curry leaves dosa recipe (Pudina, kothamalli, karuveppilai dosai in Tamil) from my friend Shalini. She calls it as “Green Dosa”. Shalini has been telling me for long time to try this healthy dosa recipe and post here. But somehow I couldn’t do it. Last week when I bought a fresh bunch of mint and coriander leaves, I remembered about this dosa recipe and tried it without further delay. It came out really well. Color, taste and flavor of this dosa was awesome. Raksha and Sendhil liked it very much. I had a great satisfaction of including mint, coriander leaves and curry leaves in our diet. Many people doesn’t like to eat curry leaves and coriander leaves added in their food. They remove and keep it in a corner of the plate. For those people,  this dosa is a good way to include these greens. It tastes like our regular crispy dosa but looks green and smells more flavorful. Friends, do try this yummy green dosa at home and share your feedback with me. I will try to share some interesting and healthy dosa varieties in upcoming weeks. Stay tuned !
Pudina kothamalli dosa

Mint, Coriander leaves Dosa

Mint, Coriander leaves Dosa

Mint, coriander leaves dosa / Green dosa Recipe - Healthy breakfast / dinner recipe !


Cuisine: Indian
Category: Dosa Recipes
Serves: 15 nos
Prep time: 12 Hours
Cook time: 5 Minutes
Total time: 12 Hours 5 Minutes


INGREDIENTS
1 cup = 240ml
  • Idli rice – 2 cups
  • Urad dal – 1/2 cup
  • Toor dal - 1.5 tbsp
  • Chana dal – 1.5 tbsp
  • Methi seeds – 1/4 tsp
  • Mint leaves – 3/4 cup ( 1/2 bunch)
  • Coriander leaves - 3/4 cup ( 1/2 bunch)
  • Curry leaves – 2 tbsp ( 2 sprigs)
  • Green chilli – 5 nos
  • Ginger - 1 inch piece (optional)
  • Turmeric powder - 1/4 tsp
  • Salt & Water - As needed
HOW TO MAKE MINT CORIANDER LEAVES DOSA
  1. Wash and soak idli rice, urad dal, methi seeds, chana dal and toor dal together for 4 hours.
  2. Wash and grind mint, coriander, curry leaves, green chilli, ginger, turmeric powder and salt in a mixie. 
  3. Add soaked rice + dal. Grind smooth to dosa batter consistency.
  4. Ferment overnight or 12 hours. The next morning, mix the batter well.
  5. Make thin or thick dosa as you wish. 
  6. Serve with coconut chutney or tomato chutney as side dish. Enjoy !
METHOD - STEP BY STEP PICTURES

  • Wash and soak idli rice, urad dal, methi seeds, chana dal, toor dal twice. Soak them together adding enough water for 4 to 6 hours.
    mint coriander leaves dosa
  • Wash mint leaves, coriander leaves and curry leaves. Take them in a mixie jar. Add green chilli, ginger, turmeric powder, salt. Grind to a smooth paste adding enough water. ( If you are using a grinder, you can grind rice and dal mixture. Grind the leaves and chilli separately in a mixie jar and add to the grinder along with rice. )
    mint coriander leaves dosa
  • To this paste, add the soaked rice, dal. Grind to smooth batter in 2 batches adding required water. Consistency of batter should be like regular dosa batter. Not too thin or thick.
    mint coriander leaves dosa
  • Transfer the batter to a bowl. Cover it with a lid. Ferment overnight or 12 hours for the batter to raise well. Suppose If you grind the batter in the morning around 10am, you can make the dosa for dinner around 7pm. It tastes good too. But overnight fermentation gives a nice flavor to the dosa. 
    mint coriander leaves dosa
  • After fermentation, mix the batter well. Heat dosa pan. Pour one ladleful of dosa batter and make thin or thick dosa as you like. Drizzle a tsp of oil over the dosa. Cook both sides till golden. Remove in a plate.
    mint coriander leaves dosa
  • Serve hot with coconut chutney or tomato chutney. I serve with thick coconut chutney and podi. Enjoy !

Note

  • Addition of ginger is optional. But it gives a nice flavor to the dosa and also helps in digestion.
  • Quantity of curry leaves used is less than mint and coriander leaves. If you like, you can add equal quantity too.
  • You can make this dosa for dinner if you grind the batter in the morning.
  • You can also add a pinch of turmeric powder to get nice green color dosa.
  • Addition of chana dal and toor dal gives a nice golden hint to the dosa.
  • You can use either mint leaves or coriander leaves alone.
  • If you have regular dosa batter ready in hand, you can grind greens and chilli to a paste. Add to dosa batter and make dosa immediately.
Easy, yummy, greeny dosa is ready to enjoy !
mint coriander leaves dosa recipe


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May 29, 2017

Indian Vegetarian Avocado Sandwich Recipe – Guacamole Sandwich Recipe

After a long gap, I am sharing a recipe with avocado because this healthy fruit is very rarely available in my placeSad. So whenever I see it in Reliance fresh, I take one to try some interesting recipes with it. Avocado is popularly known as “Butter fruit” in India. So far I have tried and posted avocado paratha, avocado milkshake and Guacamole recipes and that too very long back. So this time I made Indian style, vegetarian avocado sandwich for a change. This no cook sandwich is a quick and easy breakfast/dinner recipe. Its a vegan recipe as well. You can use whole wheat bread to make it healthy and low in calorie. I don’t think kids would like this sandwich. If you use milk bread, add lots of grated cheese to the sandwich filling and toast it with butter, kids may like to have itWinking. But this is an ideal recipe for adults who look for weight loss. One sandwich, a banana and a glass of milk was very much filling for meHappy. You too give a try ! Lets see how to make this easy and quick Indian style vegetarian Avocado sandwich recipe with step by step pictures.
Avocado sandwich recipe Indian

Indian Avocado sandwich recipe


Indian Avocado sandwich recipe Indian vegetarian style avocado sandwich recipe - A very healthy breakfast/dinner recipe !

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



INGREDIENTS

  • Ripen avocado - 1 no ( Big)
  • Green chilli - 1 no ( finely chopped)
  • Big onion - 1 no ( finely chopped)
  • Grated carrot - 1/4 cup
  • Lemon juice - Few drops
  • Coriander leaves - 2 tbsp (finely chopped)
  • Chopped capsicum - 2 tbsp
  • Ripe tomato - 1/2 no ( finely chopped)
  • Salt - As needed
  • Pepper powder - 1/2 to 1 tsp
  • Chat masala powder - 1/2 tsp ( add more if needed)
  • Olive oil or cooking oil - 1 tsp
METHOD

  • In a plate, wash and cut the avocado into two pieces vertically.Remove the seed with a knife. Scoop out the pulp and discard the skin.
    Vegetarian avocado sandwich recipe
  • In a wide bowl, take the paste, grated carrot, finely chopped green chilli, onion, tomato, coriander leaves, required salt, chat masala and pepper powder. Mix well.
    Vegetarian avocado sandwich recipe
  • Take two bread slices, trim off the sides if needed. Apply butter on one bread if needed.Apply the sandwich filling on the other bread.Cover it and grill or toast the sandwich if needed. I served it raw.
    Indian style avocado sandwich recipe
  • Enjoy!

Try this easy, healthy avocado veg sandwich for your breakfast or dinner. You will like it for sure !
Avocado sandwich recipe Indian

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April 30, 2017

Vazhaithandu Kuzhambu Recipe – Banana Stem Gravy–Valaithandu Recipes

Vazhaithandu kuzhambu
I try to include vazhaithandu recipes in my cooking at least once in a month as it has lots of health benefits. Whenever I go to Salem, my FIL buys me banana stem and banana flower because finding these vegetables in my place is very rare. Mostly I make Vazhaithandu juice ( Salt version) Or valaithandu thayir pachadi and sometimes poriyal or thogayal. I haven’t tried any gravies/ kulambu or kootu with it. So this time, I wanted to try some kuzhambu with banana stem. I got the recipe from HERE. I made some changes and tried it. It tasted good when mixed with plain rice adding ghee. Banana stem is a bland vegetable. It doesn’t absorb any flavor or taste within it. So in this gravy, the masala gives the taste more than the vegetable. Original recipe called for using black chana along with banana stem. But I had used only vazhaithandu as I wanted to consume more quantity of this vegetable.If you are looking for some different vazhaithandu recipe, try this one. You may like it Happy. Lets see how to make banana stem gravy for rice with step by step pictures !
Vazhaithandu kuzhambu

Banana stem gravy / Vazhaithandu Kuzhambu


Banana stem gravy / Vazhaithandu Kuzhambu How to make vazhaithandu kuzhambu/ Banana stem gravy for rice
Cuisine: South Indian
Category: Side dish for rice
Serves: Serves 4
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes


INGREDIENTS
1 cup - 250ml
To grind
  • Methi seeds/ fenugreek seeds - 1/2 tsp
  • Urad dal - 2 tsp
  • Coriander seeds - 1 tbsp
  • Grated coconut - 1/3 cup
  • Red chilli - 3 nos
  • Water - as needed to grind
  • Tamarind - Gooseberry size ( soak in water)
To Temper
  • Cooking oil or coconut oil - 1 tbsp
  • Mustard seeds - 1/2 tsp
  • Urad dal - 1 tsp
  • Cumin seeds - 1/2 tsp
  • Curry leaves - Few
  • Hing/asafetida - a pinch
METHOD

  • Soak tamarind in little water. Grind all the ingredients given under “To grind” adding tamarind to a smooth paste.  Set aside.
    Vazhaithandu kuzhambu
  • Wash and chop raw banana stem into small pieces. Keep them immersed in water or buttermilk till use to avoid discoloration.  In a pressure cooker base, heat oil and splutter mustard seeds, urad dal, cumin seeds, hing and curry leaves.
    Vazhaithandu kuzhambu
  • Add the ground paste, 1/4 cup water and saute for a minute. Add 1 tsp sambar powder. Mix well. Squeeze the banana stem and add it to the cooker. Add 1 cup of water, required salt and mix well.
    Vazhaithandu kuzhambu
    Vazhaithandu kuzhambu
  • Pressure cook in low flame for 2 whistles. Open the cooker after the steam is released. Mix well and check for taste. Add more salt if needed and more water if the gravy is too thick. Mix well and serve with plain rice adding ghee. Tastes the best when mixed with rice & ghee. Ghee helps to enhance the flavor of this gravy.Do add it !
    Vazhaithandu kuzhambu
  • Enjoy !
Note

  • Sambar powder is not mentioned in the original recipe.But I used it.
  • Adjust the consistency of the gravy as you like. I made it semi thick.
  • This gravy thickens as it cools down. So add more water whenever needed.

Try this healthy vazhaithandu gravy for a change. You may love it !
Banana stem gravy
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