Posts filed under ‘Breakfast’

Rava kichadi

I always like the smell of creamy-ghee’y rava kichadi that they serve in marriages. Tiny little veggies with tomato chunks and slather it with coconut chutney! We tried it once long long ago and it was an instant hit. It’s such a simple and easy dish with lots of goodness and flavor. Replace coconut chutney with tomato chutney for a little healthier side. I don’t have a pic right now, but promise to update it soon!

1 cup fine rava
1 cup finely chopped mixed veggies (I used carrots, beans and peas. You could add potatoes as well)
1 small onion finely chopped
1 small or 1/2 medium tomato finely chopped
4 green chillies finely chopped
1 spring curry leaves
1″ ginger finely chopped
1/4 moong dal, cooked with turmeric and mashed well
2.5 cups water (Yes! 2.5 cups!)
4 tablespoon ghee
1 tablespoon oil
A teaspoon each of mustard seeds, urad dal
Dash of hing
Salt to taste
Pinch of turmeric

1. Add 1 tablepsoon ghee to a pan and roast the rava for about 2 mins until raw smell leaves. Transfer to a plate and let cool.
2. Add oil and 1 tablespoon ghee to the pan, and when hot add mustard seeds. When they crack add urad dal and fry until light brown. Then add hing, curry leaves, ginger, green chilly and fry for a minute.
3. Then add onion and saute until translucent. Add tomatoes and mix well. Add a pinch of turmeric, little salt and cook for a minute.
4. Add all the veggies, water, enough salt and boil until veggies a completely cooked.
5. Add the mashed dal and stir to avoid any lumps. Let this mixture boil for a minute.
6. Reduce the heat to medium. Start adding the rava in parts and mix well. Once you see rava is absorbing all the water, set the kichadi evenly, smoothen the top, reduce the flame and cook covered for about 7 minutes until it turns into a nice soft non-sticky kichadi.
7. Add rest of the ghee and mix well. Serve hot with chutney of your choice.

November 16, 2010 at 5:53 pm Leave a comment

Godumai rava upma

My grand mother used to have a lot of godumai rava instead of rice, as she was a diabetic patient. And I used to wonder how one can give up rice?! Until I started making upma packed with vegetables. And then came my husband, who pairs them with mung bean sundal! Woww…. This is a such a power packed nutritional breakfast / lunch combo.

2 cups samba godumai rava
1 carrot peeled and grated
1 small potato, cut into very small cubes
1/2 cup frozen peas
1/2 onion finely chopped
1 teaspoon urad dal
1 teaspoon mustard seeds
1 spring curry leaves
Dash of hing
2 – green chilli chopped
1″ ginger finely chopped
Salt to taste
2 cups water
2 tablespoon oil

1. Dry roast rava until a nice aroma comes out. Keep aside in a plate.
2. Add oil to the pan, when hot temper with urad dal, mustard seeds, dash of hing, curry leaves and fry until they crack.
3. Add ginger and chilli and fry for a minute. Then add the onions and saute for a minute or 2 until translucent. Keep adding each vegetable one by one and saute them along.
4. Add salt, 2 cups of water and bring it to a boil for a minute. Then simmer until all vegetable cook.
5. Add the roasted rava, mix well and cook close on a low-medium flame for 10 minutes. Stir in between so that bottom does not burn. Server with pickle or chutney.

July 22, 2010 at 6:53 pm Leave a comment

Puli aval

Puli aval…Huli avalakki…..puli upma….all means the same! Tangy….spicy….aval upma! When my sister made a request for this recipe, it brought my favourite memories of having them hot from the pan with a roasted crust at the bottom! My mom and my chithi are the best in making this yummy! So…this recipe goes in for my sissi!

1 cup dagdi/getti aval/poha (Just pulse it in a blender to coarse)
1 small gooseberry size tamarind ball, soaked and squeezed
1 cup water
Salt to taste
2 teaspoon sambar powder
Pinch of jaggery
Dash of hing
3 tablespoon groundnut
1 spring of curry leaves
3-4 dry red chillies
1/2 teaspoon mustard seeds
1/2 teaspoon urad dal
2 tablespoon oil

1. Mix sambar powder, salt, tamarind paste, 1 cup water, jaggery. Measure about 1 cup from this spice water. Spread the aval on a plate and sprinkle the spice water and mix with your hands. Add the rest of the spice water to the the aval and let is soak form 20 minutes. If it gets too dry before that keep sprinkling this spice water in between.
2. After 20 minutes, you will see they would have absorbed all of the water and come together as a solid mass.
3. Add oil to the pan, when hot add the groundnut and fry for a minute. Then season with mustard seeds, urad dal, red chilli, curry leaves and hing. Add the aval mixture to this and mix well.
4. Keep it on a medium flame and keep stirring to avoid burning at the bottom. Cook covered on a medium flame for about 5 minutes. Switch off the heat and let it cook with lid covered for another 5 minutes.
5. Serve hot with curd.

July 19, 2010 at 7:46 pm Leave a comment

Lemon Sevai

When we were kids, making sevai at home was like an event. It was such a time consuming process. Mom and grandmother had to soak rice, dry them, grind them, make maavu, and finally make idiyappam using the idiyappam naazhi, which was huge. Especially making it for a household of 7 was definitely not an easy task. Still we all used to enjoy the show, and help them in squeezing the idiyappam finally. The outcome, lemon sevai, coconut sevai and sweet sevai. As ever, I’m always impressed by the sweet sevai! So when we made our idiyappam+sevai in less than 45 mins I was thrilled.

2-3 cups of shredded idiyappam
2 green chilli
1 teaspoon each of mustard seeds and urad dal
2 teaspoon oil
Salt to taste
1 spring curry leaves
Pinch of turmeric and hing
Juice of a small lemon (more or less as per individual taste)

1. Add oil to the pan and when hot add mustard seeds, urad dal, green chilli and fry until mustard splutter and dal turn brown.
2. Add a dash of hing, turmeric, curry leaves and mix well.
3. Start adding the sevai and coat well with the mixture. Add salt.
4. When it is warm, squeeze lemon juice and mix well. Serve hot as plain or with chutney.

July 16, 2010 at 4:06 pm Leave a comment


Success! Success! When my mom sent my murukku naazhi last week through a friend, my first thought was to make idiyappam but not murukku! Yesterday, had actually made kanji dosai batter and some sambar. Still don’t know what crept into my dear’s mind, he suddenly wanted to have idiyappam. So we found a simple, quick idiyappam recipe and perfect! We had a wonderful lemon sevai for my dear, and idiyappam with egg curry for self for dinner. And believe me, everything was done in just an hour! so quick!

1 cup rice flour
1.5 cups water and a little more if required
pinch of salt
1 teaspoon coconut oil

1. Boil the water with salt and oil. Measure flour and take a wide mouth vessel. Start adding the water and mix it well with a spatula. It will start coming together as a nice dough, but not too watery. If its too dry, keep sprinkling some water, and when its warm knead with your hands to form a smooth dough.
2. Fill murukku naazhi, and use the omapodi achu to make idiyappam. Grease an idli plate and make small idiyappams.
3. Steam in the cooker for 15 minutes. Quick and easy idiyappam is ready to be served!!

July 16, 2010 at 3:48 pm Leave a comment

Pudi kozhukattai

Pudi kozhukattai is almost similar to Arisi upma, but mid-way it is made into kozhukattai and steamed. I’m sure there is no argument in telling our grandma’s are the best pudi kozhukattai makers, especially in vengala paanai! These days, cooking them in a rice cooker or just pressure cooker never gives the same flavor and taste. Still, would never want such authentic recipes to be lost!

1 cup rice (I use puzhungal arisi, so I soak them for 30 mins, just fry them in a pan to remove excess water, pat dry them completely. If your using normal rice this is not necessary)
1/4 cup toor dal
4 red chilli
Dash of hing
1 spring curry leaves
1 teaspoon cumin seeds
1 teaspoon black peppercorns
2 teaspoon oil
1 teaspoon mustard seeds
1 teaspoon urad dal
1 teaspoon chana dal
2.5 cups water
1/4 cup grated fresh coconut (Optional)
Salt to taste

1. Run the rice, toor dal, cumin seeds, peppercorns through a blender to a coarse powder. As you see in my pic, it could have been little more finer, but I was little skeptical what if turns out powder! So took them just a bit before.
2. You can store this powder in an airtight container for few days.
3. Add oil to the pan and when hot, temper with mustard seeds, hing, chana dal, urad dal, red chilli and curry leaves.
4. Add water and bring it to a nice boil. Then add the rice flour and keep stirring on medium flame until it comes together as a dough consistency, to form kozhukattai.
5. Mix in grated coconut. Let them cool to a bearable heat, make small kozhukkatai and steam then in idly pan. Serve hot with a dollop of ghee and chutney

July 13, 2010 at 12:05 am Leave a comment

Rava dosa

Its been quite a while since I posted anything. It’s definitely not the reason, that I’m not cooking! I have no place to go than my own house for a nice meal! Just that lazy lazy person… But when your friends mail you and ask for updates….you suddenly wake up to reality and it gives such a big boost to keep up with the pace. Feels terribly good to know, there are people in real world, visiting my blog for real! :) :)

1 cup roasted upma rava
1/2 cup maida
1/2 cup rice flour
1 cup water
1/2 cup thin butter milk
1 onion finely chopped
Salt to taste

For tempering:
2 green chilli
1″ ginger finely chopped
1 teaspoon cumin
1 spring curry leaves finely chopped
2 teaspoon oil

1. Mix rava, flour, butter milk, water, salt, onion into a nice thine batter (thinner than usual dosa batter).
2. Add oil to the pan and season with tempering. Add to the batter. Let it soak for an hour.
3. Soaking makes the rava/flour to absorb as much water as possible. So if its too thick, add some more water to bring it to thin consistency and check for salt.
4. Heat a pan, and pour a laddle full of batter from outside circle to inside. Start filling the gaps inside with little batter at a time. This will not spread like usual dosa batter, and it is supposed to have holes in between. Spread a teaspoon of oil around the sides and in between. Cook both sides.
5. Serve hot with chutney or dosa powder.

July 8, 2010 at 3:21 pm 1 comment

Cauliflower Moong bean paratha

I tried cauliflower paratha once, and I know how pathetic they came out. So I tried it my mom’s way this time, with some additions. There were some soaked/drained moong bean in the refrigerator and they came in handy instead of aaloo.

2 cups cauliflower florets shredded (Just take each big piece of flower and finely grated them)
1 cup moong bean finely blended (drain the moong bean, pat dry them, finely blend them in a mixie w/o water or salt)
1 teaspoon red chilli powder
1 teaspoon dhania-jeera powder
Pinch of turmeric
1″ ginger grated
1 teaspoon cumin seeds
handful of finely chopped coriander leaves
salt to taste
1 tablespoon besan
1 tablespoon oil

1. Add oil to the pan and when hot add cumin seeds and ginger.
2. Add all the dry ingredients (except salt) and fry them on low flame for a minute.
3. Then add the grated flowers, moong bean, salt, besan and keep mixing them on a medium flame for about 5-6 minutes until they come together nicely as a dough, and do not stick. The water in them will help them to cook.
4. Cover with a cloth of a bigger bowl and switch off.
5. Once it cools, make small balls out of them as a filling for parathas.

June 15, 2010 at 6:20 pm Leave a comment

Mixed paruppu dosai

Recent days, I have been looking out for variety of dosa recipes. I saw this as named “Dum Idli” and a similar recipe called “Dibba roti” famous in Andra. So, trying to keep up to my hub’s taste buds as well, with little changes created my mixed paruppu dosai. When I told my Mom, she said this is very similar to thavala dosai or mysore masala dosai. So, it’s not anymore NEW! :(

Ok, here is the post from where the original recipe is and I made changes to my own likings.

1 cup rice
1/2 cup whole urad dal
1/4 cup each chana dal and toor dal

Soak them separately for 3-4 hrs or overnight. Grind them separately to a paste with little water. Rice should be little coarse. Mix them together, add salt and keep aside.

For the dosa:
Mustard seeds, coriander leaves, urad dal, hing, oil for tempering
1/4 cup shredded coconut
2-3 green chillies finely chopped
1″ ginger grated or finely chopped
1/2 cup beaten curd
Pinch of baking soda (Optional)

Temper the above in oil. Add to the curd and mix well. Add this curd mixture to the rice mixture with baking soda. Mix them well and leave aside for 1 or 2 hrs. That’s enough! In places like chennai, I guess just 30-45 minutes should be fine. This does not need fermentation. Add required water (Check for consistency after adding the curd) and make dosa or a soft utappam and serve hot with chutney.

June 3, 2010 at 8:31 pm 3 comments

Neer dosai

It was a wonderful memorial day weekend drive to Munising, Michigan. What a picturesque city! Looks like God has taken his time to paint this city to perfection. Such a relaxed, slow life. many of them own a boat or a kayak and hit the lake for a wonderful sail.

Last week, my Aunt gave me this neer dosai recipe. And a quick googling, found out this is what few call as thengai dosai (including my mom), or kanji dosai (you add little bit of kanji thanni) or some even add little sour buttermilk for an additional flavour. I tried this time with little kanji thanni. While cooking rice, (I generally cook in microwave), I retained some of the kanji thanni (about 1/2 cup).

1 cup par boiled or raw rice
1/4 cup shredded coconut
1 teaspoon salt
1/2 cup kanji thanni (Or substitute with butter milk)

1. Soak rice for about 5 hours. Grind to a nice paste adding water and salt.
2. Add buttermilk or kanji thanni or just plain water. The consistency of the batter should be thinner than our usual dosai batter. Let it rest for about 30 minutes to 1 hr. This does not require fermentation. You can soak rice over night, grind the batter in the morning for a breakfast.
3. Heat a pan, smear with oil, take a laddle full of batter and pour. The pan should not be very hot. Rotate the pan like you do for aappam. Cover with a lid and cook until you see dosa leaving the pan. This does not require oil. If you need, just sprinkle some on top and not on the corners. This is a nice soft dosa.
4. Between every dosa, remember to sprinkle water and wipe out to make it less hot. Also, like usual dosa, this should not be cooked on both the sides. Just spread them like aappam, cover and cook. While removing from the pan, either roll them or fold them into quarters. Else they will tear. Serve hot with coriander chutney and dosai milagai podi.
5. Another variation I did was (you cannot do this, if using butter milk), I added about 1 cup vella paagu, pinch of elakkai powder, ghee while cooking to the dosa batter and made a nice vella dosai as well :)

June 2, 2010 at 3:53 pm Leave a comment

Older Posts


April 2014
« Feb    

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 16 other followers

The Foodie Blog Roll


Get every new post delivered to your Inbox.