PALAK PANEER DOSA

Instant Palak Paneer dosa I made tonight for a change as we were bored of having chapati everyday.  Since I had palak, paneer and the soaked methi seeds in the fridge, I thought of making this different kind of dosa which was quite tasty with pickle and sambar.

Few benefits of palak and paneer is given below after the recipe for your information.

TINAI DOSA

Tinai  (foxtail millet) dosa was really tasty with the sambar, chutney. Millet are good for health than the usual rice varieties.  Since it is healthy, I have started using these flours instead of rice now.

Millets are nutritious, easy to digest,  high on fibre.   Millets are a good source of  nutrients, including manganese, phosphorus, and magnesium.  

If you have got the flour, only have to grind urid dal and add to the flour and the job becomes very easy.

Let us look at the recipe now:

TINAI, KAPPA KOZHUKKATTAI

Tinai, kappa pidi kozhukkattai I made it today and had with rasam.  You can also serve it with sambar, chutney,  morukootan etc.

Without much narration about the millets, as everyone knows that it is health friendly, let us look at the recipe now.  The method of preparation is like the normal upma kozhukkatai replacing the rice rava with tinai rava with addition of Kappa.

THINAI UPMA

Millets are highly nutritious and non-glutinous. Milllets are  high in minerals like iron, magnesium, phosphorous and potassium. Foxtail millet is rich in dietary fibre, protein and low in fat  Unlike rice, foxtail millet releases glucose steadily without affecting the metabolism of the body.   Millets are good for the people who are diabetic.  

The consumption of millets should be atleast thrice in a week as it is quite heart healthy. Foxtail millet is known as kangni in Hindi, tinai in tamil, Korra in Telugu and Navane in Kannada and thina in malayalam. 

Since  our life style is very strenuous, we must adopt  health friendly foods.  I have made the upma and upma kozhukkattai with kappa.

KUTHIRAVALI RAVA UPMA

Kuthiraivali |barnyard millet is known as Odalu in Kannada, Jhangora in Hindi is a healthy millet.  Millets  are highly nutritious, non-glutinous and not acid forming foods. Hence they are soothing and easy to digest. They are considered to be the least allergenic and most digestible grains available. Compared to rice, especially polished rice, millets release lesser percentage of glucose and over a longer period of time. This lowers the risk of diabetes.Millets are particularly high in minerals like iron, magnesium, phosphorous and potassium. Finger millet (Ragi) is the richest in calcium content, about 10 times that of rice or wheat.

I had been to Madras recently, I had asked my sister in law to get some Kuthiravali rava and tinai rava.  I made upma out of the Kuthiravali and liked it very much.  I felt  that I am eating Chama or samai.  Kuthiravali rava upma ( video)  

TRI COLOUR SEVAI l TRI COLOUR IDIYAPPAM l BREAKFAST RECIPES

I have made Tricolour salad, Sabdudana kichadi for Independence day and was published in the leading newspapers in Mumbai.  Similalry, for this Republic Day, I tried with Sevai.  You can make Idlis also.

This is the Idiyappam method

Ingredients:

1 cup rice  flour
2 cups water
salt
oil

Method:


Step 1

In a kadai put the Flour, Salt, two to three tsp oil and mix well.  

Step 2

Boil the water.  Slowly add to the  flour and mix well without forming lumps.  Do not add the water at a time, must add little by little. When it becomes a mass, stop adding water.
Add  2-3 tsp oil. When it is lukewarm and able to handle with hand, knead it well, cover and keep aside for 10 - 30 minutes.  After that again knead it.  Take portion of the same, put it in the Sevai nazhi / press and press directly on to the greased Idli mould and steam it for 10 minutes. After it is cooked, take out the idli mould and allow to cool, then you remove the idiyappam.

How to serve:

Serve with Chutney, Sambar, Morukootan, Stew etc.

FOR COLOURS:

1)  For Orange:

Can use Tomato or Carrot (English Carrot)

Grind the Tomato, Add water, strain and measure it. If you are getting 1 1/2 to 2 Cups of water, fine.  Heat it and mix with Rice flour, follow the Idiyappam Method.

2)  For White

 Follow the Idiyappam method.

3)  For Green:

Either use Palak or Coriander.  Make puree out of it with one Green chilli and a piece of ginger. Strain it, heat and follow the Idiyappam Method.

THANKS FOR VISITING THE BLOG.  FOLLOW BY EMAIL.  EAT HEALTHY, STAY HEALTHY.
WATCH YOUTUBE: RASAVINSUVAI.  SUBSCRIBE, LIKE, SHARE AND COMMENT.

JOWAR IDIYAPPAM

iDIYAPPAM or string hoppers are made with rice flour.  We can also make it with Jowar,ragi etc.  like we make the idiyappam with rice flour.  

It is very easy to make, tasty and healthy too.  Let us look at the recipe now.

It can be served for Breakfast, for dinner or for lunch as we love to eat this any time of the day and night.

BREAD SEVAI, BREAD NOOLPUTTU, BREAD IDIYAPPAM

Idiyappam also known as noolputtu or string hoppers is  a traditional Tamil, Kerala, Kodava, Tulu and Sri Lankan food consisting of rice flour pressed into noodle form an then steamed.  Served with sambar, chutney etc.  

Can also make lime sevai, thengai sevai, vegetable sevai etc. 

 The name idiyappam derives from the Tamil/Malayalam words idi meaning broken down and appam meaning pancake.  You call it by any name, this simple dish made out of rice, millet flour served along with sambar, chutney is divine in taste.

Coming back to the recipe, I tried the sevai with left over pieces of brown bread.  I had kept the sides of the bread (around 12 slices) and four pieces of bread in the packet.  Rest you can go through the recipe
 

BEET ROOT SEVAI

Whether you roast it whole, blend into a classic soup or drink as juice,  - beetroot is low in fat, full of vitamins and minerals and packed with powerful antioxidants.    Beetroot is of exceptional nutritional value; especially the greens, which are rich in calcium, iron,  and vitamins A and C. Beetroots are an excellent source of folic acid and a very good source of fibre,  manganese and potassium. The greens should not be overlooked; they can be cooked up and enjoyed in the same way as spinach.

I used to make raita, poriyal (thoran),  beet root sago kheer,  beet root paratha, beetroot vada,  beetroot cutlet,  beetroot tomato saar,  raw in salad, beetroot halva,  even the greens poriyal, beetroot tomato soup. I make and love to have it with curd rice or plain rice with ghee.

IDIYAPPAM (VADUMANGA FLAVOURED)

Idiyappam is a Kerala Special breakfast dish  served with  coconut milk  based stew prepared with potato, carrot, beans etc.  It is also served with coconut milk with sugar.  My mother in law makes morukootan and fry the applam to serve along with it.  

Is is basically prepared with the rice flour.  Tamilians  grind the rice, cook it, make balls out of it, steam it  and then pass through the sevai nazhi and is known as sevai.   They make thengai sevai (coconut sevai), Limbu sevai, etc.   I have made few varieties of it  kothamalli sevai  Though it is a tedious process, and call it as idiyappam or sevai,  the end result is YUMMY.

idiyappam 1, idiyappam 2

POHA IDLI

Idli is the main South Indian breakfast dish prepared by all over the world now.  It is soft, tasty and even when you are sick, this can be served as it is steamed hence do no harm.

Varieties of Idlis are made, normal idli, kanjeevaram idli, tuvar dal idli, jowar idli, corn meal idli and the list is endless.

Here I made the Poha Idli which turned out super soft and could not believe it.   Hence I am sharing it with you all.  This can be prepared without much hassles.

ONION UTTAPPAM

Onion uttappam is a tasty breakfast with spicy sambar or chutney.  But my children prefer to eat the same with tomato sauce.  Sauce is part of their dish for almost everything.  The onion, green chilli, dosa milagai podi and the coriander leaves makes this uttappam delicious and DIL MANGE MORE.

You can make this with the left over idli/dosa batter too.   Normally, everyone use the big onions.  If it is made with the Madras onion, the taste is far better than the normal onion which we use.  My father use to make the onion uttappam with shallots ie. madras onion or chinna vengayam or kunjulli.

 Actually this is pending since last year and I totally forgotten about it.  I was checking the recipes in my computer as I wanted to delete the unwanted ones, I came across this and decided to post it today.  There are many recipes pending like this. shall post one by one.

Let us look at the recipe now:

INSTANT FLAXSEED DOSA

I have already posted pumpkin  flaxseed gun powder, flaxseed idli, flaxseed khajur ladoo. The flaxseed powder is substituted for egg in preparation of cake. 

Here I have come up with instant flaxseed dosa which is very easy to make with no hassles provided you have rice flour at home.  The wheat flour will always be there so no tension.  It is a no urid dal recipe so those who are allergic to urid dal can enjoy this dish along with sambar, chutney or milagai podi.

It is very easy, tasty and healthy breakfast.

FLAXSEED IDLI

Idli is normally made in every house hold specially South Indian.  But now a days, every one  and every part of the world, this has become famous.  There are various kinds of idlis we can make one among them is flaxseed idli. Link to the varieties of idlis:   chinese idli, kanjeevarm idli, curry patta idli,    jowar idli,      curry patta idli fry.   Idli fry


 Two flaxseed variety:  flaxseed gun powder,  flaxsed khajur ladoo

  Since the idlis are steam cooked, it is quite good for health.   

RIDGE GOURD ADAI

I have made adai varieties like the normal adai,  banana adai (dosa),  karela adai.  Now here i am presenting the ridge gourd adai.

Adai is made out of rice, lentils, quite filling stuff for breakfast along with some spicy sambar or chutney.  Usually, it is served with jaggery and white butter by my mom to all of us but I prefer to eat with spicy sambar or chutney.

As I explained in the karela adai, this adai preparation is also very simple and easy to make.

You tube: ridge gourd adai

KARELA ADAI

When I say karela adai, you must be thinking what is this? did not get any other items to make?  That was the expression of my husband when I served him this.  Though he made that expression, he was happy to eat that along with spicy chutney (though he does not eat much spicy food).

Karela or bitter gourd is having many medicinal values hence atleast once in a week must include in our diet.  The juice is given in empty stomach for diabetic people.  I love all the karela variety dishes so it is a must dish in a week for me.

Coming back to making adai, it is a simple preparation with the adai mavu (adai batter - rice and lentil mix).

karela adai: you tube

karela adai, bitter gourd adai

CURRY PATTA IDLI

Curry patta idli is very healthy, tasty and easy to make recipe.  You can serve this for breakfast and the fried idli as evening snacks too.

I wanted to make this recipe since long and did not get the time to do.  When my friend recently gave me a lot of curry leaves, I decided to try this.  I tried it with only one cup idli batter as I was not sure whether my family members will go for it or not.

When I made the same and served to my husband, he was quite happy with it.  When sampling was done in office with my colleagues, they too liked it.  Hence I am sure you will also definitely like this.

KANDE POHE

Kande pohe is a famous Maharashtrian breakfast recipe.  The piping hot  Kande pohe is made by them in a jiffy and served  topped with chopped raw onions and tomato, nylon sev, chopped coriander leaves, fresh grated coriander  and a dash of lime is lip smacking breakfast.  I had this bit spicy breakfast in one of my friends place which was quite yummy.

The technique in making this dish lies in the soaking of the poha.

Kande pohe

CORIANDER UPMA

Upma is a simple, tasty and easy to prepare breakfast.  Along with chutney, sambar and choley, it tastes awesome.  I have posted few upma recipes.  Today, when I was preparing Rava upma, thought of some innovative method which is healthy too.  Since coriander leaves are good for diabetic people, thought of trying with it.  It was awesome and I liked to have to with onion raita and some pickle.

AJWAIN PATTA PURI

I have already posted ajwain patta paratha.  Now I am sharing with the puri.  Ingredients are the same of paratha.  Only you have to make small puris and deep fry the same.  I just had the same as it is.  You can serve it with potato subzi, shrikhand, etc.