Relish Recipe
Wednesday, September 7, 2016
Ragi Multigrain Dosa
Labels:
Indian Breakfast
This is my junior's all time favorite.. Main ingredient used here is Ragi and multi lenthil. Ragi is rich in protein and minerals. Lowers bad cholestrol. Tasty and Healthy too.. You can also call it as Ragi Masala dosa.
Ragi, in English it is called Finger Millet Flour; Telugu- Ragulu; Tamil - Kizhvaragu; Hindi - Mandua.
Ingredients
1 cup - Urud dal/ BlackLlenthil -
Handful/2tbspn. - Channa Dal /split chickpeas
Handful/2tbspn. - Toor Dal/ split pigeon peas
Poha/ Flattened Rice -3/4 cup
Rice - 1 cup
Ragi- 2cups (You can use Ragi flour)
Fenugreek seeds - 2tbspn.
Salt as per taste
(Variations can be done with Rice and Ragi u can make Rice proportion 2 and Ragi proportion 1)
Method:
1.Soak the above ingredients for 7 to 8 hours.
2.Grind them into fine paste. Let the consistency of the batter be little thick. Dont make it watery.
3.Add salt and ferment the batter overnight.
4.Heat the tava on a medium flame, brush the tava with cooking oil/ghee. Then pour the batter into the tava. Spread the batter evenly.
7. Flip them on the other side once u see it crispy
Serve it hot with Veg Kurma/Saagu and Chutneys. Hope u enjoy them...
Ragi, in English it is called Finger Millet Flour; Telugu- Ragulu; Tamil - Kizhvaragu; Hindi - Mandua.
Ingredients
1 cup - Urud dal/ BlackLlenthil -
Handful/2tbspn. - Channa Dal /split chickpeas
Handful/2tbspn. - Toor Dal/ split pigeon peas
Poha/ Flattened Rice -3/4 cup
Rice - 1 cup
Ragi- 2cups (You can use Ragi flour)
Fenugreek seeds - 2tbspn.
Salt as per taste
(Variations can be done with Rice and Ragi u can make Rice proportion 2 and Ragi proportion 1)
Method:
1.Soak the above ingredients for 7 to 8 hours.
2.Grind them into fine paste. Let the consistency of the batter be little thick. Dont make it watery.
3.Add salt and ferment the batter overnight.
4.Heat the tava on a medium flame, brush the tava with cooking oil/ghee. Then pour the batter into the tava. Spread the batter evenly.
7. Flip them on the other side once u see it crispy
Serve it hot with Veg Kurma/Saagu and Chutneys. Hope u enjoy them...
Wednesday, October 7, 2015
CHITRANNA / SEASONED YELLOW RICE
Labels:
RICE/PULAV
Chitranna is Karnataka rice based delicacy usually served for breakfast.
Ingredients
1 cup cooked rice (Sona Masuri)
1 medium sized onion chopped
2-3 green chilies chopped
1tbspn. curry leaves
2 tbspn. coriander leaves
1tbspn. lemon juice
1tspn mustard seeds
1tbspn urud dal
1tbspn chana dal
1tspn jeera
1/2 tspn turmeric powder
2tbspn cooking oil
1tbspn. ground nut (optional)
1tbspn cashew nut (optional)
Salt as per taste
Method
1. Heat oil on a meduim flame. Add mustard seeds, urud dal, jeera, cashew nuts and groundnuts.
2.Once the urud dal and nuts turn light brown add chopped onion, green chilies, curry leaves and turmeric powder saute for 4-5 minutes.
2. Add cooked rice, lemon juice and salt.
3. Mix well. Garnish with coriander leaves.
Serve it hot with chutney/ pickle/ raitha.
Ingredients
1 cup cooked rice (Sona Masuri)
1 medium sized onion chopped
2-3 green chilies chopped
1tbspn. curry leaves
2 tbspn. coriander leaves
1tbspn. lemon juice
1tspn mustard seeds
1tbspn urud dal
1tbspn chana dal
1tspn jeera
1/2 tspn turmeric powder
2tbspn cooking oil
1tbspn. ground nut (optional)
1tbspn cashew nut (optional)
Salt as per taste
Method
1. Heat oil on a meduim flame. Add mustard seeds, urud dal, jeera, cashew nuts and groundnuts.
2.Once the urud dal and nuts turn light brown add chopped onion, green chilies, curry leaves and turmeric powder saute for 4-5 minutes.
2. Add cooked rice, lemon juice and salt.
3. Mix well. Garnish with coriander leaves.
Serve it hot with chutney/ pickle/ raitha.
Lemon Rice
Labels:
RICE/PULAV
Ingredients
2 cups Basmati Rice/ Sona Masuri Rice- cooked
2 Lemon ( extract the juice)1/2 tsp. Mustard seeds
1/2 tsp. Urud dal
1tsp Jeera
Handful of Cashewnuts
Handful of Groundnuts
1/2tspn. Turmeric powder
1 meduim sized Capsicum sliced (optional)
3-4 green Chillies sliced
1/2 cup Boiled Greenpeas (optional)
1tbspn. Curry Leaves
3tbspn. Cooking oil
2tbspn. Fresh Corriander leaves, chopped
2tbspn. Grated Coconut
Salt as per tasteLemon Rice |
1. Heat oil on a meduim flame. Add mustard seeds, urd dal, jeera, cashewnuts, groundnuts, green chillies, curry leaves.
2. Add capsicum and saute till it becomes soft.
3. Add turmeric powder ( add boiled green peas -optional) and saute for a minute.
4. Add lemon juice mix and put off the flame.
( This above mixture can be stored for 1 to 2 days in a air tight container and can be used when reequired).
In a serving bowl add cooked rice, add the above mixture, add salt, add chopped coriander leaves and add grated coconut. Serve it hot with chutney/pickle/raitha.
Tuesday, October 6, 2015
Garlic Pepper Rice
Labels:
RICE/PULAV
Garlic Pepper Rice is very simple and a tasty recipe. This recipe works wonders during cold/cough. It soothes your throat and reduces cold.
Ingredients
1 cup cooked rice
1 small onion chopped
7-8 garlic pods crushed
1/2 tspn. mustard seeds
1 tbspn. crushed pepper /powdered pepper
6-7 curry leaves
1 tbspn. coriander leaves chopped
1 tbspn. oil
Method
1.Heat oil in a pan on a medium flame.
2. Add mustard seeds, once it splutters add crushed garlic, chopped onion and curry leaves.
3. Saute for 5-6 minutes.
4. Add cooked rice, crushed pepper, salt and mix well.
5. Keep on medium flame for 4-5 minutes.
6. Add chopped coriander leaves and turn off the flame.
7. Serve it hot ( can be served with raita/ pickle)
Ingredients
1 cup cooked rice
1 small onion chopped
7-8 garlic pods crushed
1/2 tspn. mustard seeds
1 tbspn. crushed pepper /powdered pepper
6-7 curry leaves
1 tbspn. coriander leaves chopped
1 tbspn. oil
Garlic Pepper Rice |
Method
1.Heat oil in a pan on a medium flame.
2. Add mustard seeds, once it splutters add crushed garlic, chopped onion and curry leaves.
3. Saute for 5-6 minutes.
4. Add cooked rice, crushed pepper, salt and mix well.
5. Keep on medium flame for 4-5 minutes.
6. Add chopped coriander leaves and turn off the flame.
7. Serve it hot ( can be served with raita/ pickle)
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