Veggie - Idly Carrot kulipaniayaram

Veggie - Idly kulipaniayaram

Veggie - Idly kulipaniayaram

Ingredients:

Idly Batter- 2 cups

Onion -sliced -1

Carrot -sliced or Minced -1

Green chillies -2

Mustard seeds -1/4 tspn

Urud Dhal -1/4 tspn

Coriander leaves -needed

Salt to taste

Gingelly oil -3 tspn

Method:

Heat the pan with 2 tspn of oil.

Add mustard seeds,urud dhal and saute with onion, green chilli, coriander leaves, salt and carrot.

Fry it till raw smell goes off.

Add the mixture to the Idly Batter and mix it well.

Heat paniayara kal with gingelly oil in a low flame.

Pour the Batter in paniayara kal and cook till the outer layers get golden brown.

Vegetable kulipaniayaram is ready.

Serve with onion chutney or tomato chutney.

Sending this recipe to Eat vegetables stay healthy & justeat

 

Sending this recipe to In my veg box carrots

5 Taste Uthappam Recipe

5 Taste Uthappam

5 Taste Uthappam

Onion Uthappam :

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Sprinkle chopped onion evenly and add few drops of oil.

Cook in a low flame.

After a minute turn the uthappam to the other side and cook for a minute.

Onion uthappam is ready.

Carrot Uthappam :

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Sprinkle Grated Carrot evenly and add few drops of oil.

Cook in a low flame.

After a minute turn the uthappam to the other side and cook for a minute.

Carrot uthappam is ready.

Podi Uthappam :

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Sprinkle idly milagai podi evenly and add few drops of oil.

Cook in a low flame.

After a minute turn the uthappam to the other side and cook for a minute.

Podi uthappam is ready.

Coriander Uthappam :

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Sprinkle chopped coriander leaves, little onion and tomato evenly and add few drops of oil.

Cook in a low flame.

After a minute turn the uthappam to the other side and cook for a minute.

Coriander uthappam is ready.

Tomato Uthappam :

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Sprinkle chopped tomato evenly and add few drops of oil.

Cook in a low flame.

After a minute turn the uthappam to the other side and cook for a minute.

Tomato uthappam is ready.

5 Taste Uthappam

5 Taste Uthappam

5 Taste Uthappam

5 Taste Uthappam

5 Taste Uthappam

Ingredients :

**************

Idly Dosa Batter - needed

Oil - needed

For Toppings :

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Finely chopped onion -1/2 cup

Finely chopped coriander leaves - 1/2 cup

Grated Carrot - 1/2 cup

Finely chopped tomato - 1/2 cup

Idly milagai podi needed

Method :

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• Heat a non-stick dosa tawa,pour thick mini uthappam (don't spread).

Onion Uthappam :

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• Sprinkle chopped onion evenly and add few drops of oil.

• Cook in a low flame.

• After a minute turn the uthappam to the other side and cook for a minute.

• Onion uthappam is ready.

Coriander Uthappam :

*********************

• Sprinkle chopped coriander leaves, little onion and tomato evenly and add few drops of oil.

• Cook in a low flame.

• After a minute turn the uthappam to the other side and cook for a minute.

• Coriander uthappam is ready.

Carrot Uthappam :

***************

• Sprinkle Grated Carrot evenly and add few drops of oil.

• Cook in a low flame.

• After a minute turn the uthappam to the other side and cook for a minute.

• Carrot uthappam is ready.

Tomato Uthappam :

****************

• Sprinkle chopped tomato evenly and add few drops of oil.

• Cook in a low flame.

• After a minute turn the uthappam to the other side and cook for a minute.

• Tomato uthappam is ready.

Podi Uthappam :

**************

• Sprinkle idly milagai podi evenly and add few drops of oil.

• Cook in a low flame.

• After a minute turn the uthappam to the other side and cook for a minute.

• Podi uthappam is ready.

 

Sending this recipe to Eat vegetables stay Healthy & justeat

Linking this recipe to "Cook With Comfort" Announced by Cookingwithsapna

Linking it to the event cooking with red @ MerryTummy

Ven Pongal Recipe / Pongal with sambar and chutney

Ven Pongal pasi paruppu sambar and coconut chutney

Ven Pongal

Ingredients :

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Raw rice	200 gms
Yellow moong dhal / pasi paruppu	50 gms
Cashew nuts	10 gms
Pepper	2 tspn
Cumin seeds	2 tspn
Curry leaves	Needed
Ghee	Needed
Salt	To taste

Method :

*******

• In a pan fry yellow moong dhal / pasi paruppu with little ghee.

• Take a pan add washed and cleaned rice with water in the ratio 1:3.

• Add roasted yellow moong dhal, salt to taste and mix well.

Raw rice

200 gms

Yellow moong dhal / pasi paruppu

50 gms

Cashew nuts

10 gms

Pepper

2 tspn

Cumin seeds

2 tspn

Curry leaves

Needed

Ghee

Needed

Salt

To taste

• Cook it for 3 whistles. Boil it for 10 more minutes in a low flame.

• Roast cashew nuts, pepper, cumin, chopped curry leaves in ghee.

• Add all the roasted items to the rice mixture and mix well.

• Ven pongal is ready.

Ven Pongal pasi paruppu sambar and coconut chutney

Ven Pongal pasi paruppu sambar and coconut chutney

Ven Pongal

pasi paruppu sambar and coconut chutney

Ven Pongal With pasi paruppu sambar and Coconut Chutney

Ingredients :

**********

Raw rice	200 gms
Yellow moong dhal / pasi paruppu	50 gms
Cashew nuts	10 gms
Pepper	2 tspn
Cumin seeds	2 tspn
Curry leaves	Needed
Ghee	Needed
Salt	To taste

Method :

*******

• In a pan fry yellow moong dhal / pasi paruppu with little ghee.

• Take a pan add washed and cleaned rice with water in the ratio 1:3.

• Add roasted yellowmoong dhal, salt to taste and mix well.

• Cook it for 3 whistles. Boil it for 10 more minutes in a low flame.

• Roast cashew nuts, pepper, cumin, chopped curry leaves in ghee.

• Add all the roasted items to the rice mixture and mix well.

• Ven pongal is ready.

• Serve hot with pasi paruppu sambar and coconut chutney

Coriander Idly Recipe

Coriander Idly With Sambar

Prepare mini idly

• Heat a pan with little ghee and saute with mustard,urud dhal, asafoetida add the grinded paste and small idlys and mix well.                                          

  Keep in a low flame for few minutes and serve hot.

• Garnish with coriander leaves

• Coriander Idly fry is ready.

Coriander Idly With Sambar..Check this Mini Idli With Sambar Recipe

Ingredients :

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Mini idly - 1 cup

Coriander leaves -1/2 cup

Grated coconut -1/4 cup

Green chillies - 2 nos

Tamarind - small piece

Mustard -1/4 tspn

Urud dhal -1/4 tspn

Asafoetida -a pinch

Ghee - 1tspn

Oil needed

Salt to taste






Method :

*******

• Prepare mini idly.

• Heat the pan with little oil add coconut,coriander,green chilli,tamarind,little salt and fry for sometime.

• Grind the above ingredients.

• Heat a pan with little ghee and saute with mustard,urud dhal, asafoetida add the grinded paste and small idlys and mix well.

• Keep in a low flame for few minutes and serve hot.

• Garnish with coriander leaves

• Coriander Idly fry is ready.

  

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Rava Dosa Recipes

 Rava dosa is a popular South Indian Recipe...

Crispy Rava Dosa with coconut chutney and sambar

Cut green chillies, ginger in to small pieces.

Prepare batter with maida,rice flour and rava.

Heat a pan with little oil, add green chilli,ginger,cumins,curry leaves, pepper and fry well. Add this to the batter.

Add salt to taste.

Heat a non-stick tawa and spread the batter to make rava dosa.Sprinkle little oil around the dosa.

Keep the dosa in a low flame till it becomes crispy and golden brown. Then turn the dosa to the other side.

Crispy rava roast is ready to serve.

Crispy Rava Dosa with coconut chutney and sambar

Ingredients :

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Maida flour - 1 cup

Rice flour - 1/4 cup

Rava - 2 1/2 cups

Green chillies - 1 chopped

Grated ginger -1 tspn

Cumin seeds - 1 tspn

Whole black pepper - 1 tspn

Salt to taste

Curry leaves needed

Gingelly oil needed

Method :

*******

• Cut green chillies, ginger in to small pieces.

• Prepare batter with maida,rice flour and rava.

• Heat a pan with little oil, add green chilli,ginger,cumins,curry leaves, pepper and fry well. Add this to the batter.

• Add salt to taste.

• Heat a non-stick tawa and spread the batter to make rava dosa.Sprinkle little oil around the dosa.

• Keep the dosa in a low flame till it becomes crispy and golden brown. Then turn the dosa to the other side.

• Crispy rava roast is ready to serve.

• Serve with Coconut chutney,sambar.

Mini Idli With Sambar Recipe

Mini Idli With Sambar Recipe

Mini Idli With Sambar Recipe

Ingredients:

 

Idly Batter -2 cups

Toor dhal /Yellow split peas/Thuvaram Paruppu -1 cup

Split Bengal gram/ Kadalai Paruppu - 1 tspn

Dried Red chillies -3 nos

Coriander seeds - 1 tspn

Cumin seeds - 1 tspn

Fenugreek seeds - 1 tspn

Small onion -10 nos

Tomato - 2 nos

Grated coconut -2 tspn

Tamarind - small half lemon sized

Mustard seeds - 1/4 tspn

Urud dhal - 1/4 tspn

Asafoetida, curry leaves, coriander leaves and salt as needed

Gingelly Oil -2 tspn

Ghee – 1 tspn

Method:

 

Prepare mini idly.

Boil toor dhal in a cooker and smash it well.

Fry coriander seeds, red chillies, Bengal gram, fenugreek and grated coconut without oil in a pan and grind to powder.

Heat a pan with oil and saute with mustard, urud dhal and curry leaves.

Add onion and saute well.

Add tomato and salt and saute well.

Add tamarind water and boil it.

Add the grinded masala powder, curry leaves, asafoetida and salt and boil it till the raw smell goes off.

Add smashed thoor dhal into this and mix it well.

Boil for 10 minutes and Sambar is ready.

Now take a bowl with mini idly and pour the sambar over it, so that the idlys get immersed.

Add Ghee to the sambar idlys.

Garnish with coriander leaves and serve hot.