Apple Oats Smoothie

Recipe Source:-    4th Sense Cooking


Ingredients:-

• Apple -1 
• Oats -1/4 cup
• Milk - 1 cup
• Honey - to taste  ( can substitute with sugar)

Method:-

1. Peel and chop the apples roughly..
2. Grind Apple, oats,milk and honey together till smooth ..Adjust the consistency of the smoothie by adding more or less milk..
3. Serve immedietely....

This Smoothie is very filling and it is so easy to put together,this will come in handy for those busy weekday mornings........

Coriander Leaves Chutney ( South Indian Style )

Ingredients:-

• Coriander Leaves - 1 bunch (chopped along with the stem)
• Green Chillies -2
• Red Chillies -2
• Urad Dal- 1/2 tsp
• Tamarind - 1/2 a gooseberry size
• Coconut Grated- 4 to 5 tbsp
• Hing - a pinch
• Oil
• Salt

 Seasoning:-

• Mustard seed-1/4 tsp
• Red Chilli - 1
• Curry leaves - few
• Oil

Method:-

1. Heat a pan with little oil, add the urad dal and fry till it turns golden brown color.
2. Add the green chillies and red chillies and saute for few seconds.
3. Now add the coriander leaves,tamarind ( make sure there in no seeds in it) and saute for few more mins..
4. Add the grated coconut , Hing ,salt and switch off the stove..
5. Let it cool down and grind it to a smooth paste with very little water..
6. For the seasoning ,heat oil in a pan and once oil is hot add mustard seed and allow it to splutter then add the dried red chilli and curry leaves..pour this over the ground paste and mix well.and serve

This delicious and flavorful chutney will go well with dosa , idli or even as a spread on some toast..

Ragi Flour Roti / Finger Millet Roti

Ingredients:-

• Ragi Flour - 2 cup
• Chilli Powder -1/2 tsp
• Cumin powder -1 tsp
• Hing -1/4 tsp
• Salt
• Water - 1 cup (approx)
• Carrot (grated) -1 (optional)
• Coconut (grated) - 1/4 cup

To Chop Finely

• Onion - 1/2 a big onion 
• Green chillies - 2 or 3 
• Ginger - 2tbsp
• Coriander Leaves - a handfull
• Curry leaves - few springs

Method:-

In a bowl mix the Ragi flour ,Salt, Chilli powder ,Cumin powder and Hing.

Now add the finely chopped onion,chillies,coriander leaves,curry leaves ,ginger and coconut mix well.

Now add water and form a soft dough.

Now divide the dough into medium sized balls ( will get 10 medium sized balls )

Take a muslin cloth ,flatten the ball on it with ur fingers and spread as thin as possible and form a circle..

Now gently remove this flattened roti onto a hot griddle...and cook on both sides..drizzle some oil while 

cooking...cook till you see slight brown spots on the top of the roti..

This roti can be served hot with Coconut Chutney or with some Idli Milagai Podi.

Atta / Wheat Flour Parrotta

Ingrediants:-

• Atta /Wheat Flour - 2cups
• Water - 1 cup (lukewarm)
• Oil.
• Butter
• Salt

Method:-

   In a bowl add the wheat flour ,salt ,mix well .Now add in few tbsp of oil and mix well with hand.now add luke warm water to this and form a dough..it should be like chappathi dough.Make small size balls and keep it aside for 30 mins to 1 hr.

• Gently roll the dough ball into the wheat flour 
• And roll out like a chappathi ,this should be a little thinner.
• Now apply oil on  the rolled out dough.
• Make small folds in the dough as shown in the above pic .
• Swirl the dough holding on one end . keep it aside.
• Do this with the reminding dough. 
• Keep this prepared dough covered with a damp cloth for 15 mins.

• Take the prepared dough and flatten it like u do for chappathi or roti ...this should be a little thicker..
• Cook this parrotta in a hot tawa / dosa griddle. turning both sides untill u see nice brown spots.
• Dip a tissue in little oil and gentle press the parrotta with it while cooking.
• Once done remove from tawa and apply some ghee over it and keep it in a hot case...
• Repeat this with next few parottas..
• And then place all the prepared parrotta in a flat surface .. and with both ur hands gently press them from its side...like clapping .this will show off the beautifull layers of the parrotta...but do this when it's warm.

This parrotta goes well with any veg or non veg gravy and some raitha

Vermicelli Tomato Bhatt

Ingrediants:-

• Vermicelli /Semiya -2 or 2.5 cups
• Onion -1 small
• Tomato -2
• Ginger Garlic Pasta - 1.5 tsp..
• G.chillies -1
• Chilli powder - 1 tsp
• Cumin powder -1/2 tsp
• Turmeric powder - 1/2 tsp
• Hing - a pinch
• Channa dal -1/4 tsp
• Urad dal -1/4 tsp
• Mustard Seeds -1/4tsp
• Cumin seeds -1/4 tsp
• Curry Leaves - a spring
• Corinader leaves / Cilantro - a few stems

Method:-

1. In a pan heat oil and add mustard seed ,cumin seeds, channa dal ,urad dal , curry leaves and fry till channa dal becomes brown.. 
2. Add Onion ,G.Chillies and fry for few mins, then add ginger garlic paste and saute till onion becomes transparent.
3. Add chilli powder,Turmeric powder, Hing, Cumin powder ,salt saute till the masala  is cooked..
4. Add in tomatoes and cook covered till it's all mashed up...
5. Add chopped coriander leaves..and keep aside..
6. In another Pot boil water with little salt and oil...once water stars boiling add roasted vermicelli..drain once cooked...
7. pour this into the tomato gravy..and mix well so that the masala coat evenly with the vermicelli or semiya..
8. Serve with raitha..

Rava Upma

Ingrediants:-

• Rava - 1 cup 
• Onion - 1 small
• G.chillies - 3
• Ginger chopped -1 tbspl
• Mustard seed - 1tsp
• Channa dal - 1tsp
• Curry leaves - a spring
• Idli milagai podi - 1tsp
• Water - 2.5 cups
• Oil

Method:-

1. Dry roast the Rava till slighty brown..
2. Now in a deep pan heat oil add mustard seed,  channa dal , g.chillies, ginger,curry leaves,salt. fry till channa dal turns brown.
3. Add  Idli Milagai Podi and saute for few sec.
4. Now add 2.5 cups of water , check for salt and let it boil.
5. Once water starts to boil add the roasted rava and mix well making sure no lumps are formed..
6. Saute till rava is fully cooked and should come without sticking to the pan ...
7. Serve hot...

Paal Aadai ( Rice Pancakes)

This recipe is similar to that of appam. The good thing here is that we don't have to leave the batter to ferment, can use it right away..I learned this dish from my MIL. Whenever we go to visit them.this will surely be in the menu as we all love it..This dish is so soft and light that one can finish 10 of those easily and will still ask for more..so guys give it a try u won't be dissappointed...

Ingrediants:-

• Raw rice - 2 cups
• Egg -2 nos
• Coconut milk -1/2 can or 1 cup thick milk
• Salt

Method:-

1. Soak the raw rice overnight.
2. Drain the rice .
3. Now Grind rice, egg,coconut milk together untill u get a very smooth batter,add water if needed...
4. Add salt to batter. and use the batter right away no need to ferment .
5. This batter should be thinner than appam / dosa batter.
6. Now place the appa chatti (pan used to make appam) and switch on the stove .when the pan is hot ,add a small laddle of batter (just enough to cover the appa chatti ) 
7. and swirl the appa chatti making sure to cover the inside of the pan ,and don't overlap the batter (just swirl once so that the paal adai will be soft).
8. Cook covered for few secs that's all it takes as the batter is thin ..
9. Now fold the appam into half and then into quaters...now do this with rest of the batter..
10. serve hot with any gravy of  ur choice...our family fav is with mutton curry...:) 

Note:-

• Consistency of the batter is very important...should be very thin...
• The pan should be hot ..
• And make sure not to overlap the batter while swirling the pan...just one coat of the batter ...this will give a soft paal aadai...

Masala Wheat Dosa

Ingrediants:-

• Wheat Flour - 1 cup
• Rice flour   -1/2 cup
• Water -3.5 cups to 4 cups
• Onion - 1/2 small
• Ginger - 1 inch piece(chopped)
• G.chillies -1(chopped finely)
• Cumin -1 tsp
• Hing - a pinch
• Curry leaves -1 0r 2 leaves (chopped)
• Coriander leaves- 1tsp
• Salt

Method:-

1. In a pan add oil once it's hot add cumin curry leaves,onion,ginger ,g.chillies, coriander leaves saute till onion becomes translucent..
2. for the batter ,mix wheat ,rice flour,salt mix well.Now add water u'll need 4 cups...the batter should be thinner than dosa batter...
3. Now add the onion mixture to the batter and check for salt...
4. Now place the dosa griddle ...once the griddle is hot.pour the batter from outwards to inwards.don't spread it with the laddle.sprinkle some oil along the edges if u want a crispy dosa..
5. Now place a lid and cook cover for 1 min or less..(until u see the edges turn light brown)
6. Now reverse the dosa and cook uncovered till the other side is cooked too...
7. serve with idli podi ,chutney or u can avoid all side dishes and enjoy the dosa as such..

Note:

• The dosa griddle should be piping hot
• The consistency of the batter is very important.if it is little thicker then ur dosa will not come properly.
• Once u pour the batter in the griddle .u should see bubbles in the batter.

I'm sending this to srivalli's  Breakfast mela

Potato Masala

Ingrediants:-

• Potato - 2
• Onion -1 small
• Tomato -1/2 
• Cumin Powder- 3/4 tsp
• Turmeric Powder-1/2 tsp
• G.chillies -2 
• Ginger garlic paste - 1/4 tsp (optional)
• Cumin seeds-1/4 tsp
• Mustard seed -1/4 tsp
• Urad Dal -1/4 tsp
• Curry Leaves - a spring
• Coriander Leaves -2 tbsp

Method:-

1. Boil potatoes. and mash them coarsely with hand.
2. In a pan add oil and once it is hot add the mustard,cumin seeds ,urad dal ,Curry leaves one by one ..
3. Add onion ,Green chillies fry till transparent ,add Ginger garlic paste saute till raw smell goes
4. Add tomatoes add Cumin powder, Turmeric powder,salt.
5. Add Boiled and mashed potatoes and mix it with the masala till its all coated with the masala...
6. if u want it watery can use little water to loosen it up.or can use few tsps of coconut milk to get a rice taste..
7. Garnish with coriander leaves...
8. Goes perfectly with poori...and can be used as a filling for masala dosai

I'm sending this to Srivalli's Breakfast Mela

Poori

Ingrediants:-

• Wheat flour /Atta - 1 cup
• Rice flour - 1/2 cup
• Baking soda - a pinch
• Salt
• Water

Method:-

1. Mix the wheat flour , rice flour ,baking soda and salt.
2. Add water little by little and make a stiff dough.this dough must be thicker than chappathi dough.
3. make small round balls and flatten the ball to the desired thickness. it should be little thicker than chappati.
4. Once u flatten the balls.we can trim the edges of the poori to get the perfect round shape..i use the lid of a box. or can use knife to trim the edges. or for kids u can make different shapes like stars ,square, etc..
5. Deep fry this in hot oil.press the poorilightly with the back of the spoon.this will help the poori to puff up.once the poori turns light brown .remove it and strain the excess oil..
6. Serve with potato masala ....

I'm sending this post to Srivalli's Breakfast Mela

Spicy BengalGram Coconut Chutney

Ingrediants:-
To Grind:-

• Coconut -1 cup (Grated)
• Dry Red Chillies - 2 or 3
• Roasted Bengal Gram / Pottukadalai (in tamil)- 2tsp
• Garlic pod -1 small
• Tamarind - 1 small piece
• Hing - a pinch
• Salt

Tempering:-

• Mustard Seed -1/2 tsp 
• Urad dal -1/4tsp
• Red Chillies-1
• Oil

Method:-

1.  Grind all the ingrediants given for grinding into a smooth paste.Try to add very little water or no water. this chutney should be thick.
2. Now add the oil in the pan, once oil is hot add the mustard seeds and let it splutter,add urad dal and fry till slight brown, add red chillies and curry leaves
3. Pour the tempering over the chutney and serve it with dosa,uttappam,idlis etc...

RAVA DOSA / SOOJI DOSA

Ingrediants:

Rava /Sooji -1/2 cup.

Maida -1 cup

Rice flour- 2 tbsp

Onions - 2 tsp(chopped)

ginger- 1 inch(chopped)

green chillies - 1 tsp(chopped)

Peppercorns -1 tsp

Cumin seeds -1/2 tsp

curry leaves

salt

oil

Method

Mix all the ingrediants except oil.add water to make a batter .batter should be thinner than a dosa batter.in a hot griddle pour this batter from outside to inside./or u could just sprinkle the batter on the griddle add oil to the dosa and cook both the sides.

Note: the gridle should be very hot.and the consistency of the batter is very important to get nice crispy RAVA DOSA.

spinach paratha

Ingrediants

Wheat flour - 3 cups

spinach -1 bunch

chilli powder -1/2 tsp

garam masala -1/2 tsp

turmeric powder-1/2 tsp

salt

oil/ghee .

Method:

Mix the atta ,chilli powder,turmeric,garam masala and salt well until all are mixed evenly.now add spinach sprinkle some oil or ghee and mix well.now add water to make the dough.approximately 1 cup of water will do.the dough will be little hard.keep it aside for 1/2 hr . then make small balls flatten them .apply ghee or oil on top and fold them back .u can keep this covered till u cook.this will make the parathas soft...when ready to eat .take the folded parathas and flatten them again like we do for chappathis and cook it in a hot griddle cook till both sides become slightly greenish yellow.rub ghee on both sides.serve hot with raitha and pickle...

have a nice day...