THAVALA ADAI RECIPE - THAVALA ADAI SOAKING METHOD

Ingredients

Idli Rice - 1 Cup.

Chana dal -1/2 cup.

Toor dal - 1/2 cup.

Coconut - 3/4 cup.

Salt - as needed.

Method

• Soak idli Rice, chanadal & Toor dal with needed water for minimum 4 hours or overnight.
• Then add little water & grind it into a smooth paste with needed salt. The consistency of batter should be thick than normal adai. Then add grated coconut, before making adai & give a quick mix.

                             

           

• Heat the heavy bottomed pan or kadai, spread thick  adai over Greased kadai. Drizzle few drops of oil.

                                              

• Always cook in a Medium low flame, till it cooks & turns crisp at edges.                                   
• Then flip the adai & drizzle few drops of oil over the sides of adai. Cook for 2 -3 minutes, till Gold spots appear in adai. Then remove from kadai carefully.

                                                    

• Serve the adai with Onion Chutney or onion Tomato chutney. 

Notes

• Fermentation is not necessary. you can make adai as soon as you make batter.
• Consistency of adai, should be thick than normal adai.

Toor dal Idli Upma - Kandi Kudumu Podi

Kandi Kudumu Podi is an authentic Vysyas Recipe made with  crumbled Toor dal idli & temperings. I am a big fan of this idli upma. When i go to Coimbatore, my Pinni makes this recipe for me. Toor dal is Packed with fiber & proteins, adding the dal in Morning food makes the breakfast healthy & filling. The fermentation process increases the bioavailability of proteins and enhances the vitamin B content of the food.Now we will see the preparation of Toor dal idli Upma.

 

Toor Dal Idli Upma

 Prep Time : 10  min. 

Cooking  Time : 25 minutes

Recipe Category:Breakfast

Recipe Cuisine : Vysyas Recipe

Serves : 4.
Ingredients


To Grind

Idli rice - 1 cup.
Toor dal - 1/2 cup.
Salt - As needed. 
Curd chillies - 3.
Red chillies - 3.
Cooking soda - a Generous Pinch. 
oil - as needed.

To Temper

Mustard seeds - 1/2 tsp.
Chanadal - 2 tsp.
urad dal - 1 tsp.
curry leaves - 1 sprig.

Preparation

Soak the idli rice and toor dal together for 4 hours. Then Grind idli rice & dal together with needed salt into coarse paste. Consistency should be idli batter consistency. Allow it to ferment for 8 to 10 hours, now batter is ready.

Method

• Grease the idli plates, and Spoon  the  idli plates with batter  and steam cook it,  for 15 minutes.When the idli's are cooled down, crumble the idli's.
• Heat the oil in the kadai, add curd chillies & Red chillies, saute till it turns Golden brown and keep it aside.
• In the same pan, add mustard seeds when it splutters add channadal, urad dal & curry leaves.
• When dal turns Golden brown colour, add 1/4 cup of water & salt(Adjust).

• when water starts boiling, add crumbled idli's,  Crush the sauted Curd & Red chillies & add to it.
• Mix well till everything Combines. Serve with any Pickle or Cubed  Onions.

                                                        

Notes

• Always Grind the batter coarsely for Easy Crumbling.
• Crushing the Chillies gives nice spiciness to Crumbled Idli's.
• Adding water gives softness to Upma.

Millets Paneer Uttapam - Little Millets Paneer Uttapam

Uttapam are thick Pancakes, here the uttapam is made with millets, rice & urad dal batter with Paneer, onions & some spices topping.Little millets controls diabates.Little millet is also called as king of cereals because of its rich nutritional and medicinal value. It contains high phosporous. It especially good for people who has low body mass. little millets is called kutki in Hindi,Saamai in Tamil, Samulu in Telugu,Saame in kannada & chama in Malalayam.Today Now we will learn about paneer uttapam.

Millets Paneer Uttapam

 Prep Time :  15   min. 

Cook Time : 2 -3   minutes per dosa.

Recipe Category: Millets - Tiffin

Recipe Cusine :vysyas Recipes

Serves:6

Ingredients

Samai Rice/Little Millets Rice - 1 cup.

Idli rice - 1 cup.

Urad dal - 1 cup.

Methi seeds - 1 tsp.

Salt - As needed.

Topping 

Green Chillies -5.

Paneer - 200 gms.

Cumin seeds - 5 tsp.

Pepper Corns - 4 tsp.

Onion - 8 - 9.

Method

• Soak Samai Rice,idli Rice,urad dal,Green chillies & methi seeds for 4 hrs & grind into a smooth Paste with needed water & salt. Allow it to ferment for 8 - 9 hours. Now batter is Ready.Let the consistency of batter be idli batter consistency.

•  Grate the Paneer, crush cumin seeds & pepper corns in a mortal & pestle into a coarse Powder.Chop the onions &  keep it ready before making uttapam.

• Heat the tawa, when it is hot, reduce the heat to medium, take ladle full of batter, pour on tawa & spread in circular motion, to form thick dosa. Uttapam should be thick.

• After a minute, sprinkle some  chopped onions, Grated paneer, little Pepper &  cumin powder Gently on top of uttapam. 

• Drizzle a tsp of oil over the dosa, once the utappam  base turns Golden brown, just flip the dosa & drizzle again a tsp of oil.once it is cooked on other side remove it from tawa. 





• Serve with idli podi ,Chutney or sambar.

Notes

       Variations

• chop cabbage, carrot, capsicum finely, Saute in oil, till it turns little soft & sprinkle it on top on uttapam.

• you can finely chop cashewnuts & sprinkle it on top of Uttapam.

• you can also sprinkle tomatoes on top of Uttapam.

• you can make this utappam with kodo millet(varagarisi) or barnyard Millet(kuthiraivali) also.

Paneer Paratha - Easy Paneer Paratha - Soft Paneer Paratha

Paneer Paratha is a delicious Paratha Recipe, among all Parathas. This Paratha is  Stuffed with grated  Paneer & spiced with spice Powders. Paratha turns Soft  when Paneer goes inside Paratha stuffing. Paneer paratha is often served with Curd or Pickle.  Paneer is high in Calcium, which builds strong Teeth & bones.As it has high protein & healthy fat diet, it provides better nourishment to the growing age children.It also helps in Gaining the Weight.Today we will learn to make Calcium & protein Rich Paneer Paratha.

Paneer Paratha

 Prep Time : 15  min. 

Cook Time : 20 minutes.

Recipe Category:Paratha   Recipe

Yield  :   5 . 

Ingredients

For the dough

Wheat  flour - 1 cup.

oil - 1 tbsp.

salt - as Needed.

For Stuffing

Paneer   - 1/2 cup.[100 gms]

Green chilli -3.

salt -  as Needed.

Cumin Powder - 1/4 tsp.

Turmeric Powder - 1/8 tsp.

Ginger - 1/2 inch.

Garam Masala - 1/2 tsp.

coriander leaves - 2 tbsp.

Method

Dough Preparation

Take a wide vessel, add wheat flour, salt & oil. Mix well. Then add water little by little to make a soft and pliable dough. cover the dough & keep it aside. Now dough is ready.

Stuffing Preparation

Take a Mixing bowl add Grated or crumbled Paneer, add finely chopped Green chillies, Grated Ginger,Turmeric Powder,Cumin Powder,Garam Masala Powder  finely chopped coriander leaves & salt.Mix well.Keep it aside.

Paratha Preparation

Divide the dough into equal portions & make a  balls. Take each ball, pat it lightly & make bowl shape  as shown in the picture.(as we make for kozhukkatai).

Then spoon it with stuffing,then  bring the edges together & seal it properly as shown in the Picture.
Then dust it with flour & roll Gently into thick Parathas.

Cook on both the sides, till Golden spots appear by Drizzling oil or Ghee. Now Paratha is ready to serve.

Notes

• Crumble or Grate the paneer without lumps for easy Rolling.
• if you want to increase spiciness add 1/2 tsp of chilli Powder while stuffing.

• When you make parathas, make a bowl, and place the stuffing inside, for easy rolling. Alternatively, if u can't make  bowl,  you can make small poori's & place stuffing in the centre then seal it properly.

• As paneer is soft, roll the paratha's Gently.

Thinai Akki Roti - Korralu Akki Roti - Navane Roti

Thinai Akki Roti is a Healthy Akki Roti made with Thinai Flour. Normally Akki Roti is made with Rice flour, I replaced it with Thinai flour(Foxtail Millet flour). It came out soft & Delicious. you can replace foxtail millets with Barnyard millets or kodo millet or little millets flour. It is called Thinai in Tamil,Navane in Kannanda & Korralu in Telugu, Kangni in Hindi.Foxtail Millet is a Staple food of South India. Foxtail Millets are high in Dietary fiber which aids in proper break down of food & complete digestion. Studies have shown that carbohydrates and fiber in foxtail millet are beneficial for diabetics, reducing blood sugar levels by about 70%. No we will learn to make thinai Akki Roti.

Korralu Akki Roti

Foxtail Millet - Akki Roti

 Prep Time : 15  min. 

Cook Time : 3 -4   minutes per roti

Recipe Category:Millets   Recipe

serves  :   2 . 

Ingredients

Foxtail Millet/Korralu - 1 cup.

onions - 3 .
Green chillies - 3
cumin seeds - 1/2 tsp.

curry leaves - 1 sprig.
coconut (grated) - 2 tbsp.
coriander leaves - handful.

salt - for taste.
oil.

Preparation

• Dry Roast the Millets till it slightly browned, cool down & grind into a fine Powder. Making the powder is an important step in making Roti. you can get store bought flour also.

• Chop the onions,Green chillies, Curry leaves  and Coriander leaves  finely.

Method

• Take a mixing bowl combine foxtail Millet  flour, chopped onions,cumin seeds,Green chillies, coriander leaves, curry leaves,salt   and Grated coconut.
•  Mix everything  by adding  water little by little  into soft and spreadable dough.

• Use white wet muslin cloth or Greased banana leaf or Ziplock cover. Divide the dough into lemon sized balls , take each ball & spread  it into a circular disc,as thin as Possible. In between wet your hands with water for easy spreading.

• Heat the tawa, when it is hot,place the  roti, over the tawa, drizzle some oil.
• Cook till, both the sides turns little  golden brown colour then remove it from tawa.Serve hot.

Notes 

• I used foxtail Millets to make the dough. Instead you can use kodo Millet or little Millet or Barnyard Millet.
• you can get store bought flour also.
• You can also  add  Ground  Coconut + Green chillies + Ginger + salt  while making the dough,instead of chopping it.

• you can add grated carrot  or dill leaves  for extra nutrition, while making the dough.
• Serve with Tomato Thokku,Mango Thokku,Andhra Tomato Pickle,Gutti Vankaya Kura,  Avarekalu Sagu, or Coconut Chutney.

Barnyard Millet Curd Upma - Millets Perugu Pindi - kuthiraivali thayir Upma

Millets Curd Upma is a Tangy & Healthy Upma Variety, made with Millet rice & Sour Curd. Tangy Curd when blended with Ground Millets, cooked in a simmer mode with spice of Green chillies, tastes divine.  Barnyard Millet is Packed with High fiber & Antioxidants.It is Highly Nutritious & Good for Children.Also Diabetic Friendly. Normally we make Curd Upma with Raw Rice, i have Replaced it with Barnyard Millet. you can choose any Millet of your choice. Now we will learn to make Healthy Upma Variety with Millets.

                                           Millets Curd Upma  

Prep Time: 20 min.                                    

Cook Time : 30  mins
Serves: 2                                   
Recipe Category: Main    

 
Ingredients

Barnyard Millet  - 3/4  cup.

Raw Rice - 1/4 cup.

coconut - 1/4 cup.

Green chillies - 5.

Sour curd - 3/4 cup.
chana dal - 2  tbsp. 
salt -to taste

To Temper 

Mustard seeds - 1/2 tsp.
urad dal - 1/2 tsp.
curry leaves - 1 sprig.

  Preparation

• Soak  Barnyard Millet & raw rice   for  1 hr.
• Soak seperately,  1 tbsp of chanadal with needed water for 1  hrs, till dal is soft.(optional).

Method

• To the Soaked Rice, add Green chillies,coconut,salt and grind the content by adding curd little by little   & make little coarse  batter.(Add the remaining curd to ground mixture, I have added 1 more cup water to  the  ground batter to make little thin batter ) The consistency should be  little thin than Normal Dosa batter consistency,Not too thinner or thicker.

• Add the soaked chana dal to the batter and mix well. 

• Heat the oil add mustard seeds , when it crackles,add urad dal, then add curry leaves. 

• When dal's, turns golden brown colour, add the batter.

• Stir the batter,now and then  till it is well cooked and comes in the form  of upma consistency, as shown in the picture.Cook in  medium low flame. cook it covered.

• Dough  should be cooked until ,it is  is not sticky to mouth.(it takes nearly 20 -  25 minutes to cook.) 

Notes

• Adding chanadal is optional, if u forgot to soak, just temper it, while tempering.
• The consistency of batter should be little thinner than, dosa batter consistency. if it is thick, it won't get cooked, else if it is too thin, it takes much time to cook.
• Always choose sour curd for Good taste & also Grind the batter little coarsely.
• Cook in medium low flame.cook it covered,stir now & then till it is cooked & not sticky to mouth.

Green Peas Paratha - Matar Paratha - Green Peas Recipes

Peas Paratha is a healthy & filling Breakfast Recipe, made with  Green peas  as Stuffing. It is served with pickles or curd.Health benefits of Green peas includes they are rich sources of many minerals such as iron, calcium, zinc, copper, manganese etc. which enhances the immune system of your body.Fresh pea pods are considered as an excellent source of folic acid.So, peas are good for expectant mothers and the health of new born babies.Today we will learn to make healthy Paratha Recipe. 

Peas Paratha

 Prep Time : 15  min. 

Cook Time : 20 minutes.

Recipe Category:Paratha   Recipe

Yield  :   5 . 

Ingredients

For the dough

Wheat  flour - 1 cup.

oil - 1 tbsp.

salt - as Needed.

For Stuffing

Green Peas  - 1/2 cup.

Green chilli -1.

salt - as Needed.

Cumin Powder - 1/4 tsp.

Ginger - 1/2 inch.

coriander leaves - 2 tbsp.

lemon juice - 1/2 tsp.

Method

Dough Preparation

Take a wide vessel, add wheat flour, salt & oil. Mix well. Then add water little by little to make a soft and pliable dough. cover the dough & keep it aside. Now dough is ready.

Stuffing Preparation

Steam cook the Green peas in a pressure cooker for 5 to 6 whistles.(Add water in a cooker & place the bowl with Green peas & cook for 4 to 5 whistles).

Grind Green chilly,Ginger & salt,then add cooked Green Peas & coriander leaves & Grind it, little coarsely. Then add cumin powder & give a quick Mix. Now stuffing is Ready.

Paratha Preparation

Divide the dough into equal portions & make a  balls. Take each ball, pat it lightly & make bowl shape  as shown in the picture.(as we make for kozhukkatai).

Then spoon it with stuffing,then  bring the edges together & seal it properly as shown in the Picture.
Then dust it with flour & roll Gently into thick Parathas.

Cook on both the sides, till Golden spots appear by Drizzling oil or Ghee. Now Paratha is ready to serve.

Notes

• Always make soft & pliable for dough for softer parathas.

• When you make parathas, make a bowl, and place the stuffing inside, for easy rolling. Alternatively, if u can't make  bowl,  you can make small poori's & place stuffing in the centre then seal it properly.

• Adding cumin powder gives nice flavour to Paratha.
• I used fresh Green peas, you can use frozen Green Peas also.