Last week I made Dahi aloo recipe ( Dahi wale aloo/ dahi aloo ki sabzi) as side dish for Kuttu ki puri. In North India, people make dahi wale aloo during fast/Vrat for roti or poori. Dahi aloo is a yogurt based/curd based dish in which boiled potatoes are cooked with spices. It is most popular in Rajasthan. I could relate its taste to Dahi kadhi. I followed this recipe from Maayeka. We liked it with kuttu atta poori. This Dahi aloo sabzi goes well with Rajgira poori and Sabudana thalipeeth too.
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Showing posts with label NO ONION NO GARLIC RECIPES. Show all posts
Showing posts with label NO ONION NO GARLIC RECIPES. Show all posts
September 5, 2017
August 29, 2017
Kuttu Atta Poori Recipe – Kuttu Ki Puri - Buckwheat Poori - Buckwheat Flour Recipes Indian
Kuttu ki puri recipe (Buckwheat flour poori) with step by step pictures - After a long time I am sharing a poori variety in my space. When I was browsing for North Indian puri recipes, I came across this kuttu ki puri ( Kuttu atta in Hindi, Buckwheat flour in English) under Navratri Vrat ka khana recipes. Actually the term, Kuttu atta was very new to me. When I browsed for its health benefits, I was amazed to know it.
Buckwheat is a very healthy grain that is rich in protein, fiber, good for weight loss, increases good cholesterol, detoxifies body, keeps the tummy full for long time and much more. So buckwheat flour recipes are ideal food for fasting. But I read that buckwheat flour increases heat of the body. So its advised to consume it along with curd based side dishes. So I made this puri for our Sunday breakfast along with no onion no garlic dahi aloo as side dish. Puri came out well.
Though it was not so tasty like our regular wheat flour poori, it was good to eat. Its taste and color reminded finger millet poori to me. We had a satisfaction of having a healthy food even though its a deep fried stuff. Kids don’t like this poori. So to make them eat, you can either add equal quantity of plain wheat flour & buckwheat flour or more wheat flour and make it more tasty. I don’t think Kuttu atta is not easily available all the places. So you can buy it online from Big basket, Amazon as I did. Ok, Lets see how to make kuttu atta ki poori recipe with step by step pictures.
You can also check out my Nachni puri/ Ragi poori, Palak Poori, Beetroot poori, Paneer poori, Potato poori, Masala poori and Tomato poori recipes.
Here is a picture of kuttu ki atta / buckwheat flour for your reference.
Kuttu ki puri recipe
How to make Kuttu ki atta puri - Buckwheat flour poori recipe
Breakfast recipes
12
Ingredients (1 cup - 250ml)
- Buckwheat flour / Kuttu ki atta - 1.5 cups
- Boiled potato - 1 no (Big)
- Pepper powder - 1/2 tsp
- Upma Rava/sooji - 1 tsp
- Ghee - 1/2 tsp
- Salt & water - as needed
- Water - as needed
- Salt - as needed
How to make kuttu atta puri / Buckwheat Poori
- Take kuttu atta/buckwheat flour in a wide bowl/plate.
- Pressure cook potato till soft, peel the skin and mash it.
- Add the mashed potato, pepper powder, salt, sooji and ghee to the flour.
- Mix well.Add water gradually and make smooth dough.
- Roll thick poori and set aside.
- Heat oil and deep fry the poori on both sides.
- Remove and serve hot with dahi aloo or any side dish.
Kuttu ki puri recipe - Step by step photos
- Wash and pressure cook a big potato.Peel the skin and mash it very well. There should not be any small pieces.
- In a wide bowl, take the kuttu atta, pepper powder, salt, mashed potato, sooji and ghee. Mix till crumbly. Potato should spread well with the flour.
- Add water gradually and make a thick, tight, non-sticky dough. Knead with your hands for 5 minutes.
- Cover and let it rest for 5 minutes. Take a ball sized dough, dust in buckwheat flour and roll small, thick poori.
- Heat oil to deep fry. Check the oil temperature by dropping a pinch of dough. If it rises to the top immediately, oil heat is just right. No problem if the oil starts to smoke slightly.
- Now lower the flame and drop the puri. When it starts to rise, press with a ladle and it will puff up slightly. Flip it and cook the other side till golden and crispy. Remove & drain in a tissue paper. Serve with curd based dishes like raita, dahi aloo, dahi arbi etc.
Notes
- You can make this poori adding equal quantity of buckwheat flour & plain wheat flour.
- Adding sooji helps to keep the poori crispy.
- Ghee & potato helps to make the puri soft.
- This poori puffs up only when you roll it thick and oil should be slightly smoky hot.
August 27, 2017
Poosanikai Rasavangi Recipe – White Pumpkin Kootu For Rice
Poosanikai rasavangi / pumpkin kootu for rice is a healthy and tasty side dish for rice. I learnt this vellai poosanikai rasavangi also known as poosanikai kootu from my MIL. Usually we make Kathirikai rasavangi and very rarely vellai poosanikai rasavangi. Whenever we buy white pumpkin, we make juice with it. But this time I wanted to try some other interesting recipes with it. So I asked my MIL for this rasavangi recipe and prepared for our lunch along with coriander leaves thogayal.
Chitra Ganapathy
South Indian
Kuzhambu recipes
3
Tamil brahmins also make rasavangi but slightly in a different way. They add toor dal or chana dal along with pumpkin. But we add dals only for making rasavangi powder. My MIL makes this gravy in an open pan and cook the pumpkin in tamarind extract. But I make it directly in a pressure cooker. Its an easy one pot kuzhambu for me. This method helps me to cook faster during busy mornings.
When I make this pumpkin gravy, I don’t make any specific side dish. I just make some thogayal or podi to accompany this dish. We mix this gravy with rice adding ghee. Tastes great with simple roasted papad as side dish. We do make a gravy with yellow pumpkin for rice. We call it as Parangikai chutney. Its procedure is completely different from this. I have given the link below. Ok, Lets see how to make white pumpkin kootu/ Vellai poosanikai rasavangi with step by step pictures. Do try this easy poosanikai rasavangi in a pressure cooker. Share your feedback with me.
Do check out my Kathirikai rasavangi recipe, Yellow pumpkin gravy , Pumpkin sambar and White pumpkin halwa recipes.
Poosanikai Rasavangi Recipe
How to make vellai poosankai rasavangi - White pumpkin kootu for rice
Kuzhambu recipes
3
Ingredients (1 cup - 250ml)
- White pumpkin/Vellai poosanikai - 15 cubes
- Coconut oil - 1 tbsp
- Mustard seeds - 1/2 tsp
- Urad dal - 1 tsp
- Curry leaves - Few
- Tamarind - Medium gooseberry size
- Turmeric powder - 1/4 tsp
- Water - as needed
- Salt - as needed
To roast & grind
- Chana dal - 1.5 tsp
- Urad dal - 1.5 tsp
- Coriander seeds - 1 tbsp
- Red chillies - 3 to 5 nos
- Cooking oil - 2 tsp
- Grated coconut - 3 tbsp
- Hing/Asafetida - 1/4 tsp
How to make Poosanikai rasavangi
- Wash and cut the pumpkin into big cubes.
- Heat oil in a cooker base.
- Splutter mustard, urad dal, curry leaves.Add pumpkin pieces and saute it.
- Add turmeric powder, tamarind extract, salt and mix well.
- In a kadai,heat oil, roast the ingredients except coconut given under"roast & grind".
- Add coconut and grind to smooth powder.
- Add this powder to the cooker. Mix well.
- Cook in low flame for 2 whistles.
- Remove and garnish with coriander leaves.Serve with rice.
Poosanikai rasavangi- Step by step photos
- Wash and cut the pumpkin into two halves. Slice them into big pieces and remove the seeds in the middle. Chop into big cubes and slice the skin. Set aside. Soak tamarind in water, take 1 cup extract and keep aside.
- In a small kadai, heat oil and roast the dhania, urad dal, chana dal, red chillies, hing and roast till golden. Remove and grind with coconut to a smooth powder.
- Heat coconut oil in a cooker base. Splutter mustard seeds, urad dal, curry leaves. Add chopped pumpkin pieces, turmeric powder & saute for a minute.
- Add tamarind extract, salt and 1 cup of water. Add the ground powder. Pressure cook in low flame for one whistle.
- Open the cooker after steam is released. Garnish with coriander leaves and mix well. Serve hot with rice.
Notes
- Adjust the quantity of red chillies as per your taste.
- Do not add more tamarind because pumpkin will absorb all the tangy taste.
- Usually my MIL cooks the pumpkin separately and add to the gravy. But I make everything in a cooker for ease.
- Adding chana dal, urad dal, coconut gives thickness to the gravy.
- We usually mix this gravy with rice. You can make it thick and serve as kootu for vathakuzhambu rice.
Try this easy, vellai poosanikai rasavangi recipe for rice and enjoy !
March 30, 2017
Paneer Puri Recipe – Stuffed Paneer Poori - Poori Varieties
When I was searching for different types of puri recipes, I saw this one in Ramki’s one page cookbook. I liked the idea of paneer stuffed poori and tried this recipe in my own way. It came out really well, puffy and soft. Even though it tastes like masala poori, Paneer gives an additional softness to it and make it healthy too. Semolina/ Rava helps to keep the poori puffy and hold its shape for long time. So kids would love it for sure.
Do try this different type of poori during this vacation for your kids and family. Enjoy the breakfast ! I made masala raita and onion masala as side dish for this poori. It was a good combination. You can make tomato bhaji, potato masala or even chana masala as a side dish. Ok, Lets see how to make yummy, soft paneer poori with step by step photos and a video !
How to make masala poori with paneer - Paneer puri recipe
Note
Paneer Poori Recipe - Poori varieties
How to make masala poori with paneer - Paneer puri recipe
Cuisine: Indian
Category: Paneer Recipes
Serves: 12 nos
Prep time: 10 Minutes
Cook time: 2 Minutes
Total time: 12 Minutes
1 cup - 250ml
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HOW TO MAKE PANEER PURI - METHOD
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Note
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Try this yummy paneer poori at home for your weekend breakfast and enjoy !
March 23, 2017
Mamidikaya Pappu – Andhra Raw Mango Dal Recipe
Do check out my other MANGO RECIPES too !
Andhra Raw Mango Dal Recipe
How to make Andhra style raw mango dal - Mamidikaya Pappu recipe with step by step photos !
Cuisine: South Indian
Category: Side dish for rice
Serves: Serves 4
Prep time: 5 Minutes
Cook time: 20 Minutes
Total time: 25 Minutes
1 cup - 250ml
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HOW TO MAKE ANDHRA MANGO DAL - METHOD
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Note
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Try this easy mango recipe in this season and enjoy with rice & roti !
Technorati Tags: mango dal recipe,mamidikaya pappu,raw mango dal recipe,pachi mamidikaya pappu,mamidikaya recipes,mango pappu recipe video,mango dal andhra style,toor dal with raw mango recipe,raw mango recipes andhra style,andhra mango dal recipe,andhra style raw mango dal,how to make andhra mango dal,how to make mamidikaya pappu,Andhra pappu recipe
February 20, 2017
Instant Mor Kuzhambu – Easy Mor Kulambu Recipe Without Coconut– Indian Bachelors Recipes
November 10, 2016
Microwave Dhokla Recipe | How To Make Instant Khaman Dhokla in Microwave
Recently my friend Shalini took me to a chat shop in BDA complex, Banashankari where Khaman dhokla is very popular. After tasting there, I got tempted to try it again. But this time, I tried an easy Instant dhokla in microwave. Yes, I watched this 4 minutes microwave dhokla recipe in a YouTube video and prepared it for our teatime snack yesterday. I made green chutney as well.
Actually I halved the original recipe, made a slight change and tried it. Its so easy to make. It came out soft, porous, spongy and fluffy. This is really a good recipe for instant. Microwave dhokla under 5 minutes. I am very happy with the result.
In this recipe, ENO fruit salt is used to bring the softness. You can replace it with equal quantity of baking powder and baking soda if you want to make it without ENO. Friends do try this easy, microwave dhokla recipe at home and share your feedback with me. Ok, Now lets see microwave dhokla recipe with step by step photos and a detailed video!
Khaman dhokla recipe in microwave in 4 minutes
Note
Microwave dhokla recipe
Khaman dhokla recipe in microwave in 4 minutes
Cuisine: Indian
Category: Snack
Serves: 6 pieces
Prep time: 5 Minutes
Cook time: 4 Minutes
Total time: 9 Minutes
1 cup - 250ml
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METHOD
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Note
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Try this easy, instant microwave dhokla recipe at home and enjoy your teatime ! In the chat shop, Dhokla with green chutney was served in a paper plate. So I too did the same.
October 9, 2016
Kadalai Paruppu Sundal Recipe – Bengal Gram Sundal–Sundal Varieties
My MIL usually makes Chana sundal i.e Konda Kadalai sundal (In Tamil) along with 5 rice varieties and Vada whereas my mom makes Kadalai paruppu sundal / Bengal gram sundal adding more coconut. As my dad is not fond of chickpeas sundal, mom makes either Kadala paruppu sundal or paasi paruppu sundal(Moong dal sundal) for neivedyam. Its a very easy, quick and no soaking sundal variety. When we forget to soak the legumes, this kadala paruppu sundal will come to rescue. Its healthy as well.You can use the cooked dal water to make rasam or drink it as a soup. Fine, lets see how to make South Indian style Kadalai paruppu sundal / Bengal gram sundal with coconut.
Do check out my other Sundal varieties in this link !
Kadalai paruppu sundal / Bengal gram dal sundal recipe
How to make Kadalai paruppu/ Bengal gram dal sundal recipe - Easy, no soaking sundal variety for Navrarti !
Cuisine: South Indian
Category: Sundal varieties
Serves: Serves 2
Prep time: 5 Minutes
Cook time: 15 Minutes
Total time: 20 Minutes
1 cup - 250ml
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HOW TO MAKE KADALAI PARUPPU SUNDAL - METHOD
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Note
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Easy, quick and healthy Kadalai paruppu sundal is ready to offer GOD and serve !
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