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.

CAPSICUM CARROT PULAO

carrot capsium pulao is very easy to make and delicious with any kind of raita and papad.  rice varieties are many, you can twist and turn to make anything with the rice.  even the left over rice can be used.

You get Vitamin A and a host of other powerful health benefits including beautiful skin, cancer prevention, and anti-aging.  It is used in salads or as it is eaten  by everyone.  I remember, when we went to Mahabaleshwar, fresh carrots were available and we just could not resist ourselves.  We bought and ate just like that it was yummy.  who will not like the fresh vegetables?

coming back to the pulao, it is very easy to make.

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.   

SHEV PAV

Shev pav is made with the normal Laadi pav we get for pav bhaji.  spicy potato masala is filled in the pav, generous amount of shev with sweet chutney and chopped coriander leaves.  It is yummy as a snack or breakfast whatever.  The aim is to fill your stomach with tasty, sumptuous item.

Hungry kyaa?  make this and enjoy.

shev pav

BREAD CHIVDA

Bread chivda is very easy to make with bread, poha, sev etc.  A tasty and simple snack item to be served with a cup of tea/coffee.

It is similar to the preparation of poha chivda with the addition of  crispy bread in it.


Watch you tube: bread chivda


Let us look at the recipe now:

Bread chivda

PREPARATION OF URID DAL FLOUR FOR CHAKLI, MURUKKU

Making urid dal flour for murukku or chakli is an important part.  If the dal is over roasted, you will get a burnt taste while you make the chakli.  If it is under roasted, then the chakli will not have that perfect taste.

Especially when you are making KAI MURUKKU,  the perfection of making dal flour is important.



Making urid dal flour for MURUKKU:

dry roast the dal till slightly brown and the aroma comes out.  cool and powder it in mixer. sift thoroughly and ensure that no granules in it.  If there is granules in it, while making the murukku or chakli, it is likely to burst.

I had a very bad experience of bursting the murukku and the mark is still on my hand.

Hope you will find this post helpful  in making the urid dal flour for chakli/murkku.

THENKUZHAL

Thenkuzhal is a murukku variety prepared for diwali and krishna jayanti.  It is made out of rice flour and urid dal flour.  We can also make them with dalia powder (pottukadala podi or chutneydal powder).

You can use the home made rice flour or store bought one.  Sometimes, the store bought ones are not proper hence I prefer to make the rice flour at home.  It is a very easy and tasty muruku variety can be served with  tea or coffee.

video thenkuzhal

PINEAPPLE RAITA

Normally, some people do not like to eat pineapple because after eating, it irriates the throat for some.  My daughter does not like it for this reason.  Pineapples are consumed fresh, cooked, juiced, and preserved, and are found in a wide array of  cuisines.    Pineapples are loaded with vitamin A and C, fiber, potassium, phosphorous and calcium. Pineapples are a great source of bromelain which help prevent sinusitis. Pineapples are also effective in curing sore throat, gout and swellings.

Pineapple raita is very tasty can be served with paratha, rice varieties.  I always prefer to have just raita as I am fond of it.

It is very easy to make, a quick raita provided u have the ingredients at home.

 

Pineapple raita

CURRY LEAVES DHOKLA

Curry leaves have got many medicinal properties and it is used every day in our kitchen for making various dishes and is part of Indian curries.  Curry leaves dhokla is made with the curry leaves idli batter.  A very tasty, easy snack or breakfast to fill your stomach which can be served with chutney.  I have already posted curry patta idli,  curry patta idli fry, curry patta rice,  curry leaves kuzhambu, curry leaves kuzhambu rice,  curry patta gun powder  etc.

I am sure you will like this simple and easy snack.

Curry leaves dhokla