Stuffed rava idli with roasted bellpepper and tomato chutney

Ingredients
Rava - 2 cups
Yogurt - 2 cups
Water as needed
Salt  - as per taste
Oil - 2 tbsp + greasing idli mould
Mustard seeds - 2 tsp
Urad dal - 1tsp
Chana dal - 2tsp
Asafoetida- 1/8 tsp
Grated ginger - 1 tbsp
Chopped Green Chili - 1 tbsp
Grated Carrot - 1 big
Chopped Curry leaves - 2 tbsp
Chopped coriander leaves - 2 tbsp
Baking Soda - 2 big pinch

Method

• Heat oil in a pan and add mustard seeds.
• When seeds started popping, add asafoetida.
• Add urad dal and channa dal.
• Add ginger and chili.
• Add rava and fry until it turns light brown.
• Remove from the stove and let the rava cool.
• In a large mixing bowl mix rava, carrot, curry leaves, coriander leaves, yogurt, salt and baking soda.
• Cover and let it sit for 30 minutes.
• Grease the idli moulds.
• Prepare the idli cooker with adding water into that.
• Pour little idli batter in idli plate.
• Now add Bellpepper and tomato chutney.

• Cover the chutney with idli batter.
• When water in the cooker start boiling, place the idli mould in the cooker.
• Place the lid.
• Cook for 10 minutes.
• Serve hot.

This goes to LGSS _ Tomato started by me and hosted by Anu

and Potluck Party

.

Savory Semolin Cake

This is another week of Blog Hop Wednesday and I'm hopping on Neha's blog From My Heart. I'd already bookmarked this recipe. Now I got the reason to make it. This is another tea time snack and very easy to make and it can be enjoyed any time.

Ingredients

Semolina - 1 cup

Yogurt - 1 cup

Water - 1/2 cup

Peas - 3/4 cup

Carrot grated - 1 cup

Green onion - 1/2 cup

Ginger grate - 1 "

Red chili powder - 1/2 tsp

Turmeric powder - 1/4 tsp

Salt - 1 tsp

Oil - 2tbsp

Curry leaves - 1 tbsp

Cumin seeds - 1/2 tsp

Mustard seeds - 1/2 tsp

Baking soda - 1/2 tsp

Baking powder - 1/2 tsp

Sesame seeds - 2 tbsp

Method

• Preheat oven at 350 F.
• Oil and line the bread pan.
• In a large mixing bowl  mix semolina, salt, turmeric powder, red chili powder, ginger and veggies.
• Add yogurt and water and mix well.
• Heat oil in a pan, add mustard seeds. When seeds start pooping add cumin seeds and curry leaves.
• Add tadka to the cake batter.
• Add baking powder and baking soda.
• Pour this batter to prepared bread pan.
• Sprinkle sesame seeds on the top.
• Place the bread pan in the centre of the oven.
• Bake for 35-40 minutes.
• Serve hot with Coriander chutney or tomato ketchup.

This goes to Bake fest

Aloo Bread Packets for Blog Hop Wednesday

This post is dedicated to Radhika's Blog Hop Wednesday. This time 'm hopping on Ramya's Recipes. She is having an array of delicious recipes. Today I've chosen this easy beasy Bread Packets. My kids liked it very much.

Please visit Ramya's Recipes for this delicious recipe. I've followed the recipe and just added some cheese in one of the pockets.

Chutney Toastie for Blog Hop Wednesday

This is another week of Blog Hop Wednesday and this time I'm  paired with Vaishali Sabnani of  Ribbon's to Pasta. She has a nice space and very good collection of recipes. I've chosen chutney Toastie which came out as a  very delicious recipe. This is very quick and simple to make and yummy to eat.

Ingredients

Bread ( I've used multi grain bread)
Butter
Green chutney
Oil
For Masala Water
Water - 1/8 cup
Salt
Chilli powder
Dhaniya jeera powder
Amchur powder
Haldi

Method
Apply butter on both the slices. Now apply green chutney. Make a sandwich. Toast the bread on hot griddle. Pour masala water first on the edges and then in the center. Drizzle oil on top and flip over. Pour masala water on the other side and drizzle oil. Now time to flip again. Make sure all the water is absorbed.
Ready to serve.

Brown Rice Masala Dosa

Brown rice is an excellent source of magnesium, iron, selenium, manganese, and the vitamins B1, B2, B3, and B6. Brown rice is a good source of dietary fiber, protein, and gamma-oryzanol. White rice is brown rice that has had essential nutrients removed when processed in order to make it easier and faster to cook, and to give it a longer shelf life. This is accomplished by removing the bran, and with it, minerals and vitamins that are necessary in our diet.

Health Benefits of Brown Rice

• helps aid digestion
• relieve constipation
• cure diarrhea
• good body building food
• promote strong healthy hair, teeth and nails
• control cholesterol
• beneficial for stomach and intestinal ulcers
• help control blood sugar
• help reduce risk of colon cancer

Seeing all these benefits on the web I decided to make dosa with brown rice and I'm very happy with the result. After trying the dosa with brown rice, now I've stopped using white rice for dosa.

Ingredients for Masala

Medium Sized Potatoes -2

Onion Chopped - 1

Green chillies sliced - 2

Green peas -1/2 cup

Grated ginger - 2 tsp

Bengal gram - 2tsp

Turmeric - 1/2 tsp

Sambhar masala - 1 tsp

Oil - 2 tsp

Salt to taste

Mustard seeds - 1/2 tsp

Curry Leaves.

Cilantro to garnish

Method 

Wash and boil the potatoes. Cool and mash them. In a skillet add oil. When oil is hot add mustard seeds and let it pop. Add bengal gram, curry leaves, green chillies, ginger paste, following by onion. When onion is transparent add sambhar masala and turmeric powder. Add potatoes, peas ans salt and saute for some time. Garnish with chopped cilantro.

Ingredients for Dosa

Brown Rice - 2 cups

Beaten Rice - 1/2 cup

Urad dal - 1 cup

Fenugreek seeds - 1 tsp

Salt to taste

Method

Wash and soak rice and dal and fenugreek seeds separately overnight. Another morning soak beaten rice for 30 min before starting grinding. Grind everything in a smooth paste. Add salt and mix the batter very well. Let it ferment for 7-8 hrs. If the weather is cold, put it in the warm oven to ferment.  Take care to ferment it in a big mixing bowl with enough space to rise the batter. 

Heat the non stick griddle on medium heat. The griddle should be hot enough that when you sprinkle a few drops of water on it, they sizzle and evaporate. Pour a ladleful of batter and spread it out as thick or as thin as you want with the back of the ladle. The beauty of this batter is that both thick and paper thin dosas come out so well. Drizzle some oil around or use a non stick cooking spray and flip to the other side to cook it thoroughly. Dollop a spoon of the prepared masala  and place it in the centre of the Dosa. Close one end of the dosa over the other and serve on a platter with Sambhar for coconut chutney.

Goes to Iftar Event

Iftar Moments Hijri 1432

Healthy Fiber and Protein Rich Whole Grains

Healing Food Whole Grain 

and LGSS



Show me your dosa

Eggless Banana Pancake

I

wanted a very quick breakfast and pancakes saved me today. This is very simple and foolproof recipe. I got the recipe from Spice Your Life. You can serve the pancakes with variety of toppings or just with butter or syrup. Today's recipe is for basic pancake.

Ingredients

Whole wheat flour and All purpose flour - 1/3 cup

Sugar - 1 tsp

Mashed Banana - 1

Baking powder - 1 pinch

Vanilla essence - 1/2 tsp

Cinnamon - 1/4 tsp

Milk - 4-5 tsp

Salt - a pinch

Ghee to cook the pancake

Method

Mix all the dry ingredients. Mix the banana puree to it. Add vanilla essence and milk to make a smooth batter. Let it rest for 5-7 min. Heat a nonstick pan and drizzle some ghee. Add some batter to make a pancake. Don't make it too thin.  Let it cook on low heat to make sure that it is cooked well. Add some ghee and cook both sides.

Serve it with butter and  Maple syrup and as it is.

Goes to Bookmarked Recipes

Crabby Sandwich

I've used bread, jam, marshmallow, raisins and apple to make this sandwich.
This plater goes to Sandwich Mela



and Nayna's event hosted by Sara

and Lets Cook - Tea Time Snacks

Quick Paneer Sandwich

S


andwich are very easy to make and convenient to pack for picnic or lunchbox. These are a yummy snack or a filling dinner.

Ingredients

Bread pieces - 4

Tomato ketchup - to spread on bread
Green chutney - to spread on bread
Butter - to spread on bread
Grated paneer - 1/4 cup
Salt,  pepper

Method
Spread  the green chutney on one side of bread.

Spread paneer on top.

Sprinkle the salt and pepper on that. Spread butter and tomato ketchup on the other slice.

Put this slice on the other slice. Grill or roast the sandwich till golden and crispy. I've done this in sandwich toaster which seals the edges and prevents the paneer  from falling out. Serve it hot.

Goes to LGSS_Paneer

Thalipeeth - Multigrain Indian flatbread/ Crepe

We can count Thalipeeth as a pancake.This is very popular in Maharashtra. It is very nutritious by using multiple grains.Thalipeeth can be eaten anytime of the day; for breakfast, lunch, brunch or as a  snack.  This is our latest favourite item in the kitchen.

Ingredients :
Rice flour - 1/2 cup
Bengal gram flour (besan) - 1/2 cup

• Sorghum flour (Jowar) - 1/2 cup
• Wheat flour - 1/2 cup
• Ragi flour - 1/2 cup
• Pinch of turmeric
• 1 red onion, chopped finely
• 1-2 green chillies, chopped thinly
• Salt to taste and few sprigs of cilantro
• Water to kned the dough
• Oil
• 
  

Method:

Mix all the ingredients except oil/ghee and knead it. The dough should be wet enough so that it can be taped by  hands. It should be between liquid and solid consistency.

Keep a clean paper on a flat surface. Now spread some water over it with your hand and then take a small ball of the dough and pat it evenly to make a small thalipeeth.This kind of method ensures that thalipeeth becomes thin and tastes better. Make few wholes in the thalipeeth so that it can cook well.

While spreading the thalipeeth dip your hand in a bowl of water and then again spread the thalipeeth so that the dough becomes wet and spreads easily. Weting the hand ensures that the dough will not stick to your hand.

Hold the lower corners of the paper and lift the paper along with the thalipeeth which sticks to the paper and put it on the tawa with the thalipeeth touching the tawa and paper on top.

Remove the paper slowly.

With a spoon put some oil from the sides and in the holes.  Cover it with some lid. When it will start making sizzling sound, take out the lid and turn it over. Make it crisp and brown from both sides.

Serve the hot thalipeeth with a dollop of butter or ghee on top of it. It tastes wonderful with when eaten along with curds.

This  breakfast serving is for WWC RAGI FOR BREAKFAST and Sangeeta





and The Breakfast Club #11: Vegetarian and Savoury  and http://fussfreeflavours.com/breakfast-club/