My MIL brought a bag of barley from India this time. So I started using it in many different forms. Usually I substitute it for rice or else use in soups. This time I want to try it for PESARATTU. Here too substitute barley instead of rice, which I thought to reduce carbo contents and make it a bit healthy.
INGREDIENTS:
Moong Dal - 2 cups
Barley - 1 cup
Green Chilles - 2
Peppercorns - 1 tsp (optional)
Ginger - 1/2 inch
Cilantro & Mint Leaves - 3 tbsp
Salt
METHOD:
1. Soak dal and barley separately for 5 hrs (best over night)
2. Grind the soaked dal and barley along with green chillies, ginger and salt as a bit coarse batter as like of adai batter
3. Add chopped cilantro and mint leaves and crushed peppercorns to this batter
4. Heat a dosa pan and start making pesarattu.
5. Serve hot with coconut chutney
Note:
- Can also use sprouted moong dal
Monday, June 21, 2010
Sunday, June 20, 2010
Healthy Spinach and Flax seed Dosa
Now a days I started using some healthy ingredients in usual cooking. When our doctor recommended us to take the flax seed oil, at first I dont have any clue about it. But after knowing the benefits about these seeds, I got the powder and started taking it in my daily basics in some way or other. And one of such thing is this dosa. It really yummy as a usual dosa but with some healthy stuffs.
Benefits of Flax Seed:
Its high content of alpha linolenic acids has made the ancient flax seed become our modern miracle food. Alpha linolenic acid (ALA) is a type of plant-derived omega 3 fatty acid, similar to those found in fish such as salmon. Benefits of flax seed as shown in many studies include lowering total cholesterol and LDL cholesterol (the Bad cholesterol) levels. Other benefits show that flax seed may also help lower blood triglyceride and blood pressure. It may also keep platelets from becoming sticky therefore reducing the risk of a heart attack.
Ingredients:
Dosa Batter - 1 1/2 cup
Spinach - 1 cup (chopped)
Onion - 1/2 Medium
Flax Seed - 1 tbsp
Oil - to spray
Salt - If required
Method:
1. Mix all the ingredients method above except oil
2. Heat the dosa pan, Pour a ladle full of batter and and spread in a circular motion. Drizzle oil all over the surface.
3. Flip if its done in one side and wait for a min once its done on the next side fold it and serve hot with a chutney
Note:-
- This dosa goes well with either Kara Chutney / Coconut Chutney
Benefits of Flax Seed:
Its high content of alpha linolenic acids has made the ancient flax seed become our modern miracle food. Alpha linolenic acid (ALA) is a type of plant-derived omega 3 fatty acid, similar to those found in fish such as salmon. Benefits of flax seed as shown in many studies include lowering total cholesterol and LDL cholesterol (the Bad cholesterol) levels. Other benefits show that flax seed may also help lower blood triglyceride and blood pressure. It may also keep platelets from becoming sticky therefore reducing the risk of a heart attack.
Ingredients:
Dosa Batter - 1 1/2 cup
Spinach - 1 cup (chopped)
Onion - 1/2 Medium
Flax Seed - 1 tbsp
Oil - to spray
Salt - If required
Method:
1. Mix all the ingredients method above except oil
2. Heat the dosa pan, Pour a ladle full of batter and and spread in a circular motion. Drizzle oil all over the surface.
3. Flip if its done in one side and wait for a min once its done on the next side fold it and serve hot with a chutney
Note:-
- This dosa goes well with either Kara Chutney / Coconut Chutney
EGG PUFF
For a long time I was thinking of making egg puffs, which usually reminds me my happy days ( i mean my college days). Most of the treats were end up with a puff and we loved that too. Hot, spicy puff with a tea and chit chat with friends in canteen... those are really a golden days.
When we purchased the pastry sheets, as usual he started kidding on me... and I was worried will it turns a disaster. But in surprise it came out well and we enjoyed it.
INGREDIENTS:
Eggs - 3 boil, 1 whisk
Pastry Sheet - 1
Onion - 1 mediam
Garlic - 3 cloves
Gram Masala - 1 tsp
Turmeric - 1/2 tsp
Vegetables (peas, carrot) - optional
Oil - 1 tsp
Method:
1. Thaw the pastry sheets in room temperature for 30-40 mins
2. Preheat the oven for 375F
3. Cut the onion in length wise, crash the garlic and cubed the carrots
4. Boil the eggs, remove the shells and cut into halve
5. Heat oil in a pan, add garlic and onions, fry till translucent then add the turmeric and gram masala and veggies (if desire) saute till raw smell goes
6. Meanwhile cut the thawed sheets into 6 squares
7. Place a spoonful of masala and halve egg in each square and fold it. Seal the edges with little water or use a fork to seal it.
8. Beat a egg and just brush the top of the puffs with it.
8. Bake for about 20-30 mins according to the oven temperature. Serve hot with ketchup and enjoy the puff
Note:
- For egg wash you can use either a brush. If you don't have it, just take a paper towel dip in the egg and apply in the puff just as a brush
- instead egg can make potato masala for veggie lovers. Even can use ur left over veggies
When we purchased the pastry sheets, as usual he started kidding on me... and I was worried will it turns a disaster. But in surprise it came out well and we enjoyed it.
INGREDIENTS:
Eggs - 3 boil, 1 whisk
Pastry Sheet - 1
Onion - 1 mediam
Garlic - 3 cloves
Gram Masala - 1 tsp
Turmeric - 1/2 tsp
Vegetables (peas, carrot) - optional
Oil - 1 tsp
Method:
1. Thaw the pastry sheets in room temperature for 30-40 mins
2. Preheat the oven for 375F
3. Cut the onion in length wise, crash the garlic and cubed the carrots
4. Boil the eggs, remove the shells and cut into halve
5. Heat oil in a pan, add garlic and onions, fry till translucent then add the turmeric and gram masala and veggies (if desire) saute till raw smell goes
6. Meanwhile cut the thawed sheets into 6 squares
7. Place a spoonful of masala and halve egg in each square and fold it. Seal the edges with little water or use a fork to seal it.
8. Beat a egg and just brush the top of the puffs with it.
8. Bake for about 20-30 mins according to the oven temperature. Serve hot with ketchup and enjoy the puff
Note:
- For egg wash you can use either a brush. If you don't have it, just take a paper towel dip in the egg and apply in the puff just as a brush
- instead egg can make potato masala for veggie lovers. Even can use ur left over veggies
Wednesday, January 20, 2010
EGG MASALA RICE
Ingredients:
Egg – 3-4 nos
B.Onion – 1
Carrot -1
Rice – 1 cup
Masala to Grind:
Ginger Garlic Paste – 2 tsp
Green Chili – 4
Cinnamon powder – 1/4 tsp
Cloves – 4 nos
Poppy Seeds – 1/4 tsp
Coconut – 2 tsp
Procedure:
Cook Rice and allow it to cool.
Grind the masalas. Cut the onion, grate Carrot and beat egg.
In a pan pour oil, add onion and fry till translucent.
Add ground masala, turmeric & Salt and fry till the raw smell goes away.
Add blended eggs and fry for 10 more min. Mix well and let cooked egg break into small pieces.
Add carrot and let it also cook for 5 min.
Add rice and mix it. If required add some more egg.
Egg – 3-4 nos
B.Onion – 1
Carrot -1
Rice – 1 cup
Masala to Grind:
Ginger Garlic Paste – 2 tsp
Green Chili – 4
Cinnamon powder – 1/4 tsp
Cloves – 4 nos
Poppy Seeds – 1/4 tsp
Coconut – 2 tsp
Procedure:
Cook Rice and allow it to cool.
Grind the masalas. Cut the onion, grate Carrot and beat egg.
In a pan pour oil, add onion and fry till translucent.
Add ground masala, turmeric & Salt and fry till the raw smell goes away.
Add blended eggs and fry for 10 more min. Mix well and let cooked egg break into small pieces.
Add carrot and let it also cook for 5 min.
Add rice and mix it. If required add some more egg.
MEEN KULAMBU
Ingredients:
Cat Fish/ Tilapia – 1/2 kg
Turmeric – 1/2 tsp
Salt – 1/2 tsp
Tamarind – 1 big lemon size
Sesame Oil – 3 tsp
Mustard – 1 tsp
Cumin – 1 tsp
Fenugreek – 1/4 tsp ( or can use fenugreek powder at the end)
Red Chili – 5
Green Chili -5
Curry Leaves – 1 strand
Big Onion – 3 ( Medium, Chopped )
Fresh Ginger Garlic Paste – 3 tsp
Tomato – 3 ( Medium, Chopped )
Red Chili Powder – 2tsp
Coriander Powder – 2 tsp
Turmeric – 1/2 tsp
Salt -to taste
coriander Leaves – 2 stks
Aachi Masala Fish Kulambu Powder – 2 tsp ( Optional )
Procedure:
Wash fish in water with 1tsp of vinegar. Mix turmeric, salt and keep it marinated for 30 min.
Extract tamarind juice to thick 1 cup.
In a pan add Oil and Mustard,Cumin. When mustard crackles add Fenugreek, Red Chili, Green Chili, Curry Leaves. Fry for 1 min.
Add the chopped Onion and fry till translucent. Add Ginger Garlic Paste and fry till the raw smell leaves.
Add the Tomato and cook till mushy.
Add Red Chili Powder, Coriander Powder, Turmeric, Salt. Fry for a min.
Add tamarind and allow it to boil for 3 min. Add fish at the end and leave for 3 min.
Add coriander leaves and switch off.
Note: I normally add the fish before adding tamarind juice coz i like the fish to be cooked well in tamarind.
You can also add raw mango to give better taste.
Cat Fish/ Tilapia – 1/2 kg
Turmeric – 1/2 tsp
Salt – 1/2 tsp
Tamarind – 1 big lemon size
Sesame Oil – 3 tsp
Mustard – 1 tsp
Cumin – 1 tsp
Fenugreek – 1/4 tsp ( or can use fenugreek powder at the end)
Red Chili – 5
Green Chili -5
Curry Leaves – 1 strand
Big Onion – 3 ( Medium, Chopped )
Fresh Ginger Garlic Paste – 3 tsp
Tomato – 3 ( Medium, Chopped )
Red Chili Powder – 2tsp
Coriander Powder – 2 tsp
Turmeric – 1/2 tsp
Salt -to taste
coriander Leaves – 2 stks
Aachi Masala Fish Kulambu Powder – 2 tsp ( Optional )
Procedure:
Wash fish in water with 1tsp of vinegar. Mix turmeric, salt and keep it marinated for 30 min.
Extract tamarind juice to thick 1 cup.
In a pan add Oil and Mustard,Cumin. When mustard crackles add Fenugreek, Red Chili, Green Chili, Curry Leaves. Fry for 1 min.
Add the chopped Onion and fry till translucent. Add Ginger Garlic Paste and fry till the raw smell leaves.
Add the Tomato and cook till mushy.
Add Red Chili Powder, Coriander Powder, Turmeric, Salt. Fry for a min.
Add tamarind and allow it to boil for 3 min. Add fish at the end and leave for 3 min.
Add coriander leaves and switch off.
Note: I normally add the fish before adding tamarind juice coz i like the fish to be cooked well in tamarind.
You can also add raw mango to give better taste.
KOLLU CHUTNEY
Ingredients:
Horse gram/ Kollu – 1/2 cup
Turmeric – 1/2 tsp
Tomato – 1
Oil – 1/2 tsp
Curry Leaves – 1 strand
Salt – to taste
To fry:
Oil – 1 tsp
Coriander – 2 tsp
Red Chili – 2
Cumin – 1/2 tsp
Big Onion – 1/2 ( Chopped )
Garlic – 4 nos
Pepper – 4 nos
Procedure:
Pressure cook Horse gram/ Kollu, Turmeric, Tomato and oil – 1/2 tsp with 2 cups of water for 2 whistles. Keep it in low flame for another 5 min. When it cools down, release the pressure and filter the water. Use the water while grinding the Chutney and remaining can be used to prepare rasam.
Dry the items listed under “To fry” section for 3 min in the same order. The onion should have the raw smell little.
Grind all the pressure cooked kollu and the fried items with salt and curry leaves to fine thick paste. Dont add too much of water.
Horse gram/ Kollu – 1/2 cup
Turmeric – 1/2 tsp
Tomato – 1
Oil – 1/2 tsp
Curry Leaves – 1 strand
Salt – to taste
To fry:
Oil – 1 tsp
Coriander – 2 tsp
Red Chili – 2
Cumin – 1/2 tsp
Big Onion – 1/2 ( Chopped )
Garlic – 4 nos
Pepper – 4 nos
Procedure:
Pressure cook Horse gram/ Kollu, Turmeric, Tomato and oil – 1/2 tsp with 2 cups of water for 2 whistles. Keep it in low flame for another 5 min. When it cools down, release the pressure and filter the water. Use the water while grinding the Chutney and remaining can be used to prepare rasam.
Dry the items listed under “To fry” section for 3 min in the same order. The onion should have the raw smell little.
Grind all the pressure cooked kollu and the fried items with salt and curry leaves to fine thick paste. Dont add too much of water.
EGG PANIYARAM
Ingredients :
Dosa batter - 2 cups
Egg – 2 nos
Procedure:
Beat the egg well and mix it with the Dosa batter.
Pour it into the Non-Stick Paniyaram Pan.
Wait for 1 1/2 min and using the small stick turn it upside down.
Allow it to cook for 2 min and take out.
Dosa batter - 2 cups
Egg – 2 nos
Procedure:
Beat the egg well and mix it with the Dosa batter.
Pour it into the Non-Stick Paniyaram Pan.
Wait for 1 1/2 min and using the small stick turn it upside down.
Allow it to cook for 2 min and take out.
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