Pulagam Recipe - Easy Andra khichdi

Pulagam(Andra Khichdi) is  a Moongdal based rice,   is made on Bhogi festival of Sankranthi and offered to God.This is also a simple breakfast recipe.Newly Harvested rice with Pesara pappu Makes this Khichdi divine.Bachelors and Office Goers can try this Simple recipe in busy Mornings. Split Moong dal is good source of protein and dietary fiber.It is low in fat and rich in potassium ,calcium and B complex vitamins.It is easy to digest and not like other pulses which are heavy for digestion.The fiber in these lentils help to decrease high cholesterol.

 

Ingredients

Raw rice - 1 cup.

Moongdal - 1/2 cup.

Water - 3 cups [1:3]

cumin seeds - 1/2 tsp.

Pepper corns - 1/4 tsp.

salt - as required.

curry leaves - few.

Cashews - 12.

Ghee - 3 tsp.

  

Preparation

• Dry Roast the Moongdal and rice together till you get nice smell.
• Then Wash and soak it with 3 cups of rice for half an hour.

Method

• Heat 2 tsp of Ghee, add cumin seeds, pepper corns and curry leaves, saute till you get nice aroma(smell).Then add this sauted ingredients  to soaked rice+Moongdal, then also  add salt and mix well.

•  Then pressure cook it for 3 whistles.
• Add 1 tsp of ghee, saute cashews till it turns golden brown colour and add it to cooked rice and mix well. 

• Serve hot. 

•  Goes well with Tangy Mango Pickle ,   Tomato Thokku, Onion tomato thokku

Pulagam Recipe - Easy khichdi - Andra Recipes By Gayathri, Jan 9, 2014 Pulagam recipe

Pesarattu Dosa Recipe - With Dosa Batter - Moongdal Dosa

    
Pesarratu is Very quickly prepared with left over dosa batter.Green gram is used as a digestive, nutritive and aperient. It is good for pregnancy and breast feeding women, as well as children. Eating Green gram regularly increases lactation, helps one to get the required nutrition and promotes well being.Since Green gram are nutritive we prepare Delicious and crispy Pesarratu from it.

  

Ingredients

Green Gram dal - 3/4 cup.    

Idli/Dosa Batter - 1/2 cup.[refer my link for idli/dosa batter].

jeera (cumin seeds) - 1 tsp.

green chillies - 3

Pearl  onion -10

chopped onion - 2.
ginger - 1/2 tsp.

Preparation

  Soak Green Gram 4 to 5 hours or overnight.

Method

• Grind Green gram,Jeera,green chillies,ginger,Pearl  onions  in a blender with little water.
• Take a mixing bowl add Dosa batter, salt and ground green gram mixture  to gether,stir  well.
• Pour Dosa like normal Dosa.drizzle some oil.
• Sprinkle some onions upon it,then onion will stick to batter,latter flip the dosa when one side is cooked.
• when both sides are cooked remove from tawa and serve hot.
• It goes very well with onion chutney, coriander chutney,  coconut chutney,Allam chutney and tomato chutney.    

Pesarattu Dosa Recipe - With Dosa Batter - Moongdal Dosa By Gayathri, Dec 04, 2013 Pesarattu

Gunta ponganalu -With left Over rice - Paniyaram -Guliappa

  Gunta ponganalu is one of  the south Indian recipe. From bigger Restaurants to the smaller ones,everywhere they sell paniyaram.Kuzhi paniyaram is known by various names in Southern India, including paddu, appe, guliappa, gulittu, gundponglu, ponganalu, and gunta pongadalu.It Increases the business of all the Restaurants. It can also be taken as an evening snack.From the older to younger everyone likes paniyaram.Now we learn how to make Gunta ponganalu with left over rice.

Guntaponganalu

          

Ingredients
 

Raw Rice - 1 cup.
Cooked Rice - 1 cup.
Green chillies - 8.
curry leaves - 15.
onion - 3 (medium)
Fenugreek seeds - 2 tsp.
salt - to taste.

Seasoning

Channa Dal - 2 tbsp.
urad dal - 2 tsp.
Mustard Seeds - 1 tsp.
oil - for fry, for toasting.

Preparation

Soak Raw rice and fenugreek seeds together for 4 to 5 hrs or overnight.

Method

• Grind  Raw Rice,Fenugreek,Cooked  Rice,green chillies, salt together  with needed water in a blender or mixie into a fine batter.
• Allow the batter to ferment for over night or 12 hrs (like we ferment idli batter).
• Heat the oil add mustard seeds let it crackle, then add channa Dal,urad dal saute well, when it turns golden brown add onion(finely chopped)curry leaves, saute for few minutes.Now switch off the stove.
•  Now add the sauted content to the fermented batter and stir well.(consistency should be thick like idli batter).Now Gunta ponganalu batter is ready.

Method to make Guntaponganalu(Paniyaram)

• Heat a paniyaram pan, when it is hot, add 1/4 tsp oil in each hole of a pan.Then take a ladle of batter and pour it on each hole.

 

• When you get holes in  a paniyaram(gunta ponganalu) , it got cooked, so now you can flip a paniyaram, when it turns golden brown, and both sides are cooked ,remove it from a paniyaram pan.(To flip you can also  use spoon or knife or paniyaram stick).

 

• It serves very well with coconut chutney and idli milagai podi.

 

Gunta ponganalu -With left Over rice - Paniyaram -Guliappa By Gayathri, sep 09, 2013 Paniyaram

Oats Adai -Fiber and protein rich adai -Oats Adai

Oats Adai dosa is made  with oats and lentils  which gives nutritious to our body.Health benefits of Oats comprises of one of the best sources of Inositol, which is very important for maintaining blood cholesterol level.high fiber content present in oats, they are said to be helpful in preventing bowel cancer. you eat regularly, the rise in blood sugar level gets spread over a longer period of time. This helps prevent many of the complications associated with diabetes.Oats contain phytochemicals (plant chemicals), which are believed to protect the body from chronic diseases, such as cancer.lentils are rich in protien. Proteins are vital for muscle building and the overall development of the body.Now we prepare fiber and protein rich adai.

Ingredients

Oats - 1 cup.
Raw rice - 1/2 cup.
Idli rice - 1/2 cup.

chana dal - 1/4 cup.
urad dal - 1/4 cup. 
Moong dal - 1/4 cup.
Toor dal - 1/4 cup.
red chillies -10
salt - for taste.
cumin seeds - 1/2 tsp.
pepper corns - 1/2 tsp.
fennel seeds - 1/2 tsp.
curry leaves - 10. 


   Soak the Raw Rice & Idli rice for  4 hrs.(just add oats as such, wash and add dals to grind ).

Method

• Grind everything given under ingredients column with needed salt and water into a coarse batter.consistency is normal adai consistency.
• Heat the tawa/griddle, take a ladle full of batter and spread the batter,  as we make normal adai.Drizzle some oil over it.when one side is cooked flip the adai, remove it from tawa when both sides are cooked.

Notes

• Fermentation is not necessary.
• It is not necessary to soak oats or dals,just  wash the dals and add as such, with oats and other items.
• Adai gives good taste, if you add dals as such rather than soaking.
• you can add  chopped onions, and cilantro  to the batter, or you can sprinkle chopped onions on top of adai.

Javvarisi Idli - saggubiyyam idli - Sago idli - sabbakki idli

 Sago grains are used to prepare this sago idli. Sago Grains gives softness to idli.I had a packet of Sago in my home. i donot know what to do with it. Normally we make Sago upma, but with nylon Sago. but not with this sago. I asked my grandmom,she enquired  her neighbour  and explained this idli's to me. it came out soft and smooth. so i wanted to share this idli Recipe with you.

     Sago  are a source of pure carbohydrate with very little protein, Vitamin C, calcium and minerals. Sago is a common ingredient used in Indian recipes. In gruel form, sago can function as a healthy alternative to carbonated drinks.

Ingredients      
                                                 

Idli Rice - 2 cup.

Sabudana/Sago  - 1  cup.

Urad dal - 1/2 cup.

salt - for taste.

Method

Soak Idli Rice,sabudana,urad dal overnight or 5 to 6 hrs.(soak sabudana seperately , Rice and urad dal seperately )

Preparation

• Grind the soaked Idli rice,sabudana(javvarisi),urad dal and salt to gether.(The consistency should be like our normal Idli batter consistency).

• Ferment the batter for  8 - 9  hrs or overnight.Then make normal idli's.
• Pour the idli's over idli plate and steam cook it for  10 - 12   minutes. 
• It serves very well with all types of chutneys, sambar and podi.

Puli sevai - Puli Idiyappam - Tangy Tamarind Idiyappam

Idiyappam(semige) recipe is a healthy and a rich cuisine, which consists of nutritional values such as carbohydrates, proteins and fats.It is a low calorie food.It is easily digestable.It is a staple food  in southern parts of india.We can make lots of varieties with plain sevai.One such distinct variety is chintapandu sevai(Tamarind nool puttu).

                                                             Tamarind Idiyappam

Ingredients

Idiyappam/Instant sevai  - 3 cups.

Tamarind - goosebery size.

 mustard seeds - 1 tsp.

urad dal - 1 tsp.
red chillies - 2 (broken into 2 )

chana dal - 2 tsp.

coconut - 2 tbsp (grated)

chilli powder - 1 tsp.
idli milagai podi(idli karam podi) - 1 + 1/2 tsp.(optional which gives extra spice)
turmeric - 1/4 tsp.

salt - for taste.

curry leaves - 10.

jaggery - 2 tsp.

Preparation 

Soak the tamarind in 1/2 cup of water,  for half an hour in water to prepare the extract,then throw the pulp and retain the water.(as you prepare tamarind extract).

Method

• Heat the oil, add mustard when it pops, add urad dal,chana dal,red chillies  and curry leaves.
• When dals turns golden brown colour, add tamarind extract, add chilli powder,turmeric,idli podi, salt,coconut, jaggery.stir well.
• Add  2 tbsp of  water and allow it, to boil till the raw smell goes, and it gets the consistency like thick  sambar.(or pulikachal you prepare for rice).
•  Allow it to cool down.Now pulikachal is ready.

 

• Take the mixing bowl, tear the idiyappam gently add  needed pulichal , how much ever you want, according to your taste.mix well. garnish with fresh cilantro.
• let it sit aside for 15 to 20 min.Then serve it.Retain the remaining pulikachal for later use.

13 IDLI VARIETIES - SOUTH INDIAN BREAKFAST RECIPES - IDLI RECIPES.

     Idli is a traditional dish in south India.Idli's are steamed rice cakes. Idli is a  staple food in India.Idli's are  mostly served with chutneys and sambar.South Indian temple town Madurai in Tamil Nadu is famous for its overnight idli shops where one can have hot and soft idlis even at 2 AM.Other temple towns in Tamil Nadu like Kancheepuram and Tanjore are also famous for the tasty idlis.The people of Karnataka can be found continuing the 1100-year-old way of making the idli as mentioned in the works of Shivakotiacharya or Chavundaraya. The finished product is called Uddina idli, with the main ingredient remaining Urad dal (black lentil)(wiki).

                      Idli's are taken as a breakfast in many parts of India, when we have idli with sambar our body gets proteins and carbohydrates. Urad dal is popular amongst vegetarians as it acts like a rich protein source. This makes these beans an inexpensive and tasty protein source, particularly for people who do not have sufficient money for regular meat consumption. Proteins are vital for muscle building and the overall development of the body.The best benefit of ingesting urad dal is that it enhances digestion because of its rich fiber content. A classic South Indian food made with fermented rice and black gram, Idlis are a great source of carbohydrates and proteins.The fermentation process increases the bioavailability of proteins and enhances the vitamin B content of the food.Use of dal and rice in idli is a good combination as the amino acids in them complement each other.(from health.india.com)


                                                                 IDLI VARIETIES

Soft Idli's	Coconut Idli
Oats Idli	Ragi Idli
Sago Idli	Foxtail Millet Idli
Kanchipuram Idli	Kambu Idli
Sabbaki idli(karnataka Style)	left over Rice Idli

Instant Godhuma Idli         Brown Rice Idli

Andhra Style Idli         






Idli varieties By Gayathri, Apr 25, 2013 Idli varieties

Oats gunta ponganalu - Oats Paniyaram - Oats appey - Oats Paddu - Oats guliappa

This Oats gunta ponganalu(kuzhi paniyaram) is instant oats ponganalu prepared with left out Dosa batter,wheat flour,rava and oats. Only thing you  required is Dosa batter. All other ingredients will be available in home. Oats are a great source of phosphorus, selenium and manganese. They’re a good source of soluble dietary fiber, iron and magnesium, vitamin B1.Individuals who had high blood pressure and oats added to their diet had a significant reduction in blood pressure as well as the need for antihypertensive medicine.Oats and wheat flour are rich in fiber. This  is fiber rich paniyaram.

Oats paniyaram

Ingredients

 Oats - 1/2 cup . [I used quaker old fashioned oats]

wheat flour - 1/2 cup.

white sooji - 1/4 cup.

idli dosa batter - 1/2 cup.[ refer idli/dosa batter]

Onion - 1 big.
salt - to taste.

Tempering

Mustard seeds - 1/2 tsp.

chana dal - 2 tsp.

green chillies - 2.

curry leaves - 10.
oil - to drizzle.

Preparation

1. Dry roast the oats for 3 to 4 min in a kadai,(till you get nice aroma), then powder it in a mixie or blender.  
2. chop the onion and keep it aside.
3. Heat the oil, add mustard seeds when it splutters add chana dal, green chillies,curry leaves, saute till dal turn golden brown colour, keep it aside.

Method

• Take a Mixing bowl, add powdered oats, wheat flour, sooji, dosa batter, sauted ingredients, little salt (batter will hav salt so  add accordingly),onion chopped, mix everything well, add little  water according to consistency. Consistency should be like dosa batter. let it sit aside for 1 hr. Then you can prepare paniyaram.

Paniyaram preparation

Heat paniyaram pan,drizzle  it with oil and spoon the batter,cook it  in a medium flame. Flip and cook until it evenly turns golden brown.Now Instant Oats paniyaram is ready.

Paruppu idiyappam - Paruppu sevai - dal semige

Paruppu Idiyappam is an authentic Idiyappam variety made with either cooked Toor dal or Moong dal.I am the big fan of this Idiyappam. Rice flour strings when blended with dal's & spices tastes yum!Yum!. often I ask my mom to  do this at Home.Even the kids love this a lot.you can even pack it as lunch box recipe. when i take this to school, i eagerly wait for lunch time.Now we will learn to make Paruppu Idiyappam.

 Ingredients

Plain Idiyappam/plain sevai - 3 cups

Moong dal/Toor dal  - 1/4 cup.

For tempering

Mustard seeds - 1/2  tsp.
Chana dal - 2 tsp.
urad dal - 1 tsp.
curry leaves -1 sprig.
Red chillies   - 4.
salt - to taste.
coconut - 3 tbsp.
coriander leaves - little for garnishing
oil - to fry.

Preparation

Cook the moong dal or toor dal  till it is soft with needed water.

Method

• Heat the oil, add mustard seeds, when it splutters add chana dal,urad dal, red chillies, Curryleaves, saute till dal's turn golden brown colour.Add   cooked moong dal, add 2 tbsp of water  and salt stir well.
• When it  starts boiling, switch off the stove.
• Add idiyappam, tear gently and mix well.
• Add Grated Coconut and give a quick Mix.
• Finally, garnish with cilantro, now Paruppu  idiyappam is ready.

Notes 

Instead of Moongdal, you could also use Toor dal to make this idiyappam.

Instant Oats Idli - Oats idli using Wheat Rava - Oats Recipes - Oats Idli

This oats idli is very instant and we can prepare it in jiffy.This is a very healthy idli becoz we are adding wheat Rava with oats. Cracked Wheat is a excellent Source of Fiber. Oats contain soluble fibre called beta glucan, which is known to help in reducing cholesterol by the blocking of re-absorption of cholesterol when it passes through the digestive system. Regularly having oats lowers the cholesterol levels in the body.Wheat and oats are rich in fiber.So this is idli is very rich in fiber.

instant oats idli

Ingredients

Oats - 3/4 cup 

Wheat Rava/Cracked Wheat - 3/4 cup.

curd - 1 cup.

ginger - 1/4 tsp.

green chillies - 5.

mustard seeds - 1/2  tsp.

chana dal - 1 tsp.

urad dal - 1 tsp.

curry leaves - 10.

coriander leaves - 2 tbsp (chopped)

salt - to taste.

oil - to fry.

 water - as needed.

Preparation

Dry Roast the oats for 3- 4 minutes in a kadai.(till you get nice Aroma). Powder it finely in a mixie or blender.[ I used Quaker old fashioned Oats]

chop ginger, green chillies,coriander leaves into fine pieces.

Method

Heat the oil, add mustard seeds when it splutters add chanadal,urad dal, green chillies,ginger, curry leaves and coriander leaves. Saute till dal's turns golden brown colour.

Take a mixing bowl add powdered oats, wheat rava, sauted items, curd, salt and little water mix well till it reaches idli batter consisitency.(Add little water According to consistency).

Pour the batter in idli mould and steam it for 15 to 20 minutes. Till idli's are done. you can serve it with any kind of chutney's. check here for side dishes

Arisi upma - Biyyam Rava upma - Uppu pindi - Uppindi - Akkithari uppittu

Arisi upma(Biyyam Nooka upma) is a traditional recipes .This recipe is made from broken rice upma and Toor dal. This recipe is very easy to prepare.Once the rava is prepared and stored, we can easily prepare this upma  in jiffy.it is a bachelor recipe.Even the office goers can make it in no time.

Ingredients

Rice - 1 cup.

Toor dal - 1/2 cup.

water - 3 cups.

salt - to taste.

cumin seeds - 1/2 tsp.

red chillies - 2 or 3.(broken into 2)

coarse powder of pepper corns from 6 pepper corns

curry leaves - 10.

 oil - to fry.

Preparation

• Grind Rice and toor dal together to a coarse powder then keep it aside.

• If you have a rice mill near your place, you can get it ground coarsely like rava.Then store it in a container.U can use it whenever u want.

•  Powder the pepper seeds coarsely (by using mortar and pestle).

Method

• Heat the oil in a heavy bottomed vessel, add cumin seeds, when it splutters add curry leaves.then add   red chillies when it turns golden brown, add 3 cups of water.Add salt and coarse pepper powder   to it and mix well.

• When the water starts boiling, keep the flame in medium, and add the rava stir it. In meanwhile add 2 -3 cups of  water to bottom of cooker, place this vessel, & close the cooker.  

• pressure cook  for 4 - 5 whistles. When steam subsides open the cooker, stir it once, & serve.
• Serve hot with chutney or thogayal.

For more tiffin varieties visit:tiffin/breakfast varieties

Kara Dosa - with left over rice - soft Karam Dosa - with left over rice - Kara Dosa with left over Annam

if you have rice leftovers, don't need to worry. you could make delicious, tasty and crispy kara dosa. This dosa is made with rice, toor dal, cooked rice and some spices.Adding rice gives additional softness to dosa.Now we learn to make crispy soft and tasty dosa.

Rice Kara Dosa

Ingredients

Raw Rice -1 cup.

cooked rice - 1 cup

Toor Dal- 1/2 cup.
fennel seeds - 1/4 tsp. 

cumin Seeds - 1/2 tsp.

pepper seeds - 1 +1/2  tsp.[35 to 40 in number]

curry leaves - 15.

tamarind - goosebery size

hing -1/4 tsp

Red chillies - 7.

salt - for taste.

Preparation

Soak Raw Rice and Toor dal together for overnight or 3  to 4 hrs.

Method

• Grind  soaked Raw Rice,Toor dal,cooked rice,cumin seeds,pepperseeds,curry leaves,tamarind,hing,Red chillies, fennel seeds  and salt to gether with needed water.

• As soon as you prepare the batter start preparing dosa's not necessary to ferment.[Consistency of batter should be moderate not too thicker or thinner].
• When tawa is heat, pour the ladle of  batter, from outside of tawa like a ring, then fill inner big gaps. drizzle some oil, when it is cooked on one side, and edges turns crisp, then  flip the dosa.When cooked on both the sides remove from tawa. 

Note

• you can chop the onions and add it to batter, to prepare dosa which gives additional taste to dosa.(optional).
• if you have drumstick leaves chop it and add to batter, before making dosa's.