Oats & Rava Idli

 


Make delicious Oats Rava Idli using this simple recipe from Madappalli.   This oats & Rava Idli is a healthy food that you can have it for your breakfast/dinner. This is very good for diabetic and cholesterol patients.

Ingredients

 Instant Oats                          1 cup

ENO Salt

Rava                                     ¾ cup

Thick curd                              ½ cup                

Grated carrot                           3 tbsp.

Chopped green chilies               4 no

Grated ginger                          1 tbsp.

Chopped curry leaves               1 tbsp

Chopped coriander leaves          2 tbsp.

Chopped cashew nuts                1 tbsp.

Melted ghee                             1 tbsp.

Eno Fruit salt                           1/4 tsp.

Salt                                        To taste

Method:

• Dry roast the instant oats in a pan for 3 minutes.  Keep aside.
• In the same pan, dry roast the rava until you gets a nice aroma from it. Keep it for cool.
• Grind coarsely the oats & rava together in the mixture.
• Take a mixing bowl add oats and rava powder and all above ingredients together.
• Mix everything together with the help of spatula to prepare the oats idli batter.
• If batter becomes too thick, add water and prepare like normal idli or dosa batter.
• Grease the idli plate with oil/ghee and pour the batter in the mould and place the stand only when the water comes to a boil.
• Steam for 10 to 12 mins on a medium high flame.
• Serve hot with Chutney / Podi or Sambhar.

Note

•  Eno is a fruit salt which is composed of basically 60% baking soda and 40% citric acid.
• You can use cracked wheat be used instead of regular rava
  

Wheat Dosa( Gothumai Dosai)

A very simple and nutritious dosa in whole wheat flour. “Wheat Dosa" is one of the popular dosa varieties and it is quick to make as like the usual dosa. This dosa does not require fermentation or prior prep – an instant dosa. This dosa is very good for diabetic patients.

Ingredients;

Wheat flour                           - 2 cup

Rice flour                              – ½ cup

Rava                                     – 1 tsp.

Finely chopped green chilies      – 1 tsp.

Chopped curry leaves               – 1 tsp.

Grated Ginger                          – 1tbsp

Hing                                      – 1 /4 tsp.

Jeera                                       1 tsp.

Salt                                         to taste

Water                                      – for mixing

 Method:

• Mix all above ingredients together.
• The batter should be watery. Make sure there are no lumps.
• Heat the griddle, spread the batter gently in a circular form, drizzle 1 tsp. of oil.
• This dosa take a little longer to cook than the normal dosa.
• And gently flop to the other side and drizzle oil and cook until it turns brown.
• Tasty and healthy wheat dosa is ready.
• Serve hot with chutney and Sāmbhar.

Bitter gourd Stir Fry

This preparation removes the bitterness of the bitter gourd and you will start like to eat bitter gourd very often. Good for diabetic patients. I bet you would surely like this if you are a fan of bitter gourd.

Ingredients

Bitter gourd                    4 no (Cut into half round pieces and de-seed)

Sweet peppers               2 no

Tomato                        2 no (Cut into small pieces)

Turmeric Powder           ¼ tsp

Chili Powder                1 tsp

Salt                           to taste

Boiled water mix with ½ tsp chili powder, ½ tsp salt.

Seasonings:

Ghee                         1 tbsp

Jeera                         1/2 tsp

Hing                          a pinch

 Method:

• Put the cut bitter gourd pieces in boiled water mixed with spices and keep it covered for 5 Minutes.
• Drain the water after 5 minutes.This will remove the unwanted bitterness a little.
•  Heat ghee in a pan; add all seasonings, when Jeera starts  spluttering add sweet peppers and tomato pieces.
• Fry for few minutes. Then add the bitter gourd pieces in it. Fry it in a low heat.
• Now add the chili powder, turmeric powder, salt into it. Mix it well.
• Lower the flame and let it shallow fry the bitter gourd pieces till golden brown.
• Serve hot with rice and Sambhar. 

 Tip:

Ghee reduces the bitter taste of it little. 

Bitter gourd Stir Fry

Sprouted Green bean (Moong dhal) Vegetable Salad

Green Moong dal sprout salad is a very refreshing and healthy salad. Green beans are high in protein and are a very good substitute for vegetarians.

How to Sprout Moong bean?

• Wash and soak the bean overnight. Morning drain them completely.
• Tie them in a muslin cloth.  Keep it in the bowl and close it with the lid, and keep it in a warm, dark place.
•  Leave the Moong Beans for 2 days checking on them occasionally. If the cloth seems to have dried up, lightly sprinkle water on it to re-moisten it.
• Prepare the Moong beans for eating by placing them in a covered container in the refrigerator until you are ready to use them.

How to sprout Moong Bean

 Ingredients:

Sprouted green bean (sprouted Moong)                 – 2 cups

Grated Carrot                                                     - 1 cup

Chopped Tomato                                               – 1 cup

Finely Chopped ginger                                       - 2 tbsp

Finely chopped Jalapenos                                   – 2 no

Finely chopped green chilies                               – 2 no

Chopped English Cucumber                                  – 1no

Roasted Peanuts – ½ cup

Finely chopped pudina or Basil leaves                  -   ¼ cup

Finely chopped coriander leaves                        – ¼ cup

Fresh Lemon Juice                                            – 1tbsp.

Salt                                                               to taste

Masalas:

Chat Masala                                                  – 2 tbsp

Roasted cumin powder                                   – ¼ tsp.

Method:

•  Take a big bowl, add sprouted beans, mix all vegetables, coriander and basil leaves, peanuts and green chilies. Mix them well.
• Cover it with a aluminum foil and keep it in the refrigerator.
•  Before the serving add chat masala, roasted cumin powder, salt and lemon juice. Mix it well.
• Serve cold.

Keerai Adai (Spinach adai)

Have you tried Keerai adai (spinach adai)? Its a crispy thick dosa with a lot of lentils. I love spinach adai , so flavorful, colorful and yummy adai.  The best part is that there is no fermenting required.

My  husband Paddy loved this adai with homemade ghee and jaggery... So yummy. Here I used spinach , but you can use Fenugreek leaves ( Methi leaves) also.

Ingredients:

Boiled rice                            ¾ cup

Raw rice                              3/4 cup

Urdh dhal                             ¼ cup

Bengal gram                         ½ cup

Tovar dhal                            ¼ cup

Moong dhal                           ¼ cup

Cumin seed                           ¼ tsp.

Red chillies                            10 no

Ginger grated                         2 tbsp

Curry leaves                          2 stem

Hing                                    ½ tsp

Salt                                    as required

Finely chopped spinach           1 ½ cup

Finely shredded carrot            3 tbsp  ( Optional)

Finely chopped cilantro          1 tbsp.

Oil                                      as required

Method:

• Soak rice and dals together for 5 hours. Soak red chilies separately.
• Drain it and grind it with ginger, red chilies, curry leaves, Hing, cumin seed and salt together.
• Grind it slightly coarsely. No need to ferment the batter.
•  To the batter, add finely chopped spinach leaves,  and shredded carrots (optional)
• Mix everything well and the batter is ready to use
• Heat the griddle and pour 2 ladle of batter and spread in a circular motion.
• Spread 2 tsp. of oil around the dosa and cook both sides.
• Serve with sambhar , Chutney  and Millaghai podi.

Spinach Adai

Kovaikkai Pirattal (Tindora Fry)

Coccinia grandis, the ivy gourd, also known as baby watermelon, little gourd or gentleman's toes is a tropical vine. Coccinia grandis' native range extends from Africa to Asia including India. This medicine fruits have been used to treat leprosy, fever, asthma, bronchitis and jaundice. Some countries in Asia like Thailand prepare traditional tonic like drinks for medicinal purposes.

Tindora can be cooked as a subzi all by itself or mixed with other vegetables like potato.

This Pirrattal recipe  is very famous from Chettinad Cuisine. You can serve with rice or chapatti

Inngredients :

Tindora -                                           500 gms / 1 pound

Potato -                                            2no

Red, green, Orange Bell peppers -        1 no each

Tomato                                             1 no

Jeera –                                             ½ tsp

 Salt                                                 to taste

Oil                                                   for frying

Grinding ingredients:

 Fresh Grated Coconuts –                   6 tbsp.

 Red Chilies -                                   10 no

 Poppy Seeds                         -         2 tsp

 Aniseed (Fennel)                             1 tbsp.

Turmeric Powder                              ½ tsp.

Chutney dhal (Pottukadalai)             1 tsp.

Curry leaves -                                  few  

Method:

• Grind  all grinding ingredients to make a coarse paste without adding water. Keep aside
•  Peel the potatoes, and slice thinly.
• Cut all bell peppers, Tindora  into thin lengthy pieces. Cut tomatoes into pieces.
• Microwave the potatoes and tindora for 4 to 5 minutes.
•  Heat the oil and add green curry leaves and jeera.
• Add potatoes, Tindora, bell peppers into it.   Shallow Fry the vegetables at the medium flame. Cover it and cook it for few minutes.
• Remove the lid , add tomato and salt.  Mix it well.
• Now add grinded paste. Turn over the mixture well. Fry for few minutes in very low flame.
• Fry till the good smell come out.
• Tindora Pirattal can be served as accompaniment to rice, Chappati.

Kovaikkai Pirrattal

Venthaya Kuzhambu – (Healthy Methi and spices in tamarind gravy)

Fenugreek (also known as Greek Hay and Fenigreek), is an herb that is commonly found growing in the Mediterranean region of the world. Fenugreek seeds have been found to contain protein, vitamin C, niacin, potassium. 

The Health benefits are:

• Balancing Cholesterol, Lowering Blood Sugar Levels, Natural Cure for Heartburn and Acid Reflux. 

Venthaya Kuzhambu is a healthy quick preparation. Its quick, easy and utterly delicious. 

  

Ingredients:

Tamarind juice (extracted)           2 cups

Turmeric powder                         ½ tsp

Sambhar powder                         2 tsp

Asafetida                                 ½ tsp

Salt                                        to taste

Seasonings:

Giggly oil (NELLA ENNAI)           2 tsp

Red chillies                             6 no

Bengal gram                           2 tsp

Toovar Dhal                           1 tsp
Peanuts                                 1 tbsp

Urdh dhal                              ½ tsp

Fenugreek seeds                    1 tsp

Curry Leaves                          few

Method

• In a kadai, add oil and when it’s hot, add all seasoning items and fry till slight brown color.
• Now add Sambhar powder, Asafetida, turmeric powder in it and fry for few seconds.
• Now add the tamarind juice an d salt  and allow to slowly boil on a medium low flame.
• After about 15 minutes or so, when the gravy has been reduced, and becomes a little thick, switch off  the flame.
• Delicious Venthaya Kuzhambu is ready to be served with steaming hot rice and adding 1 tsp of gingili oil to enhance the flavors of the gravy. 

Tip

• If the gravy is too watery add 1 tsp of rice flour mixed in 2 tsp of water and add to the kuzhambu and boil it.
• I always feel it tastes best the next day as the spices have soaked in the tamarind gravy all day long!!!

Pulka Chapatti

"Pulka" is a chapatti or roti variety without much ghee or oil cooked on stove’s flame directly. It is healthy.

Ingredients: 

Wheat flour                       2 cups.

Salt                                 1/4 tsp.

Water                              ½ cup to 1 cup

Oil                                   1 tsp 

Method:

• Take a bowl; add wheat flour, salt, and mix 1 cup of water with it. Mix 1 tsp of oil and make soft dough. Keep it aside for 1 hour.
• Make even sized balls. Flatten and roll out into medium sized chapattis on a lightly floured board.
• Heat the griddle and put chapatti on top. When small bubbles appear on top, turn over immediately.
• Roast till light brown underneath. Turn over to direct flame. (or use a wire mesh on top of the stove)
• When it puffs up, remove from fire.  If you  like apply little ghee  on one side of chapatti.

NOTE:

*Do not heat the tava on high flame.
*Do not add oil or ghee to the tava. *Heat on low flame always.

RAVA DOSA

Rava Dosa" is a popular south Indian Dish typically made out of "Bombay Rava”. .

The rava dosa is a quick and easy to cook dish which is made delicious and tastes best with sambha and chutney. Unlike the ordinary dosa, dough does not need to be fermented. For Rava Dosa, the ingredients need to be soaked for just 30 minutes to 1 hour. This is apt for the jiffy tiffin making. My mom makes restaurant type Rava dosa. Paddy loves it.  I tried a lot of times, but failed. He always says that you cannot make like your mom’s dosa. I took the challenge ( a new griddle and after $20) I tried it and I succeed. Here is my Rava dosa recipe: 

Ingredients

 Rava (Shoji, semolina)                  – 1cup

Rice powder                                  – ½ cup

Maida                                           – ¼ cup

Grated ginger                                 – 1tsp

Chopped finely green chillies            – 3no

Chopped finely curry leaves               – 2tbsp

Cumin seed                                     – ¼ tsp

Sour curd                                       - ¼ cup  (buttermilk)

 ghee, butter or oil                          1 tsp

Pepper crushed                                -1/4 tsp

Salt                                              to taste

Method:

• Mix Bombay Rava, Maida, Rice flour, curd and salt together in a bowl.
• Add 3 cups of water to the above mixture. Batter should be very thin. Now keep this mixture aside for 30 minutes.
• Mix the chopped green chilies, cumin seeds and Curry leaves to the flour mixture.
• Take a flat griddle or TAVA and spray oil on it and heat for 1 minute. Sprinkle the batter and apply butter or oil. Leave for it few minutes.
• When dosa turns brown, spray oil on it. Wait until dosa turns crispy. Fold the dosa and serve with Chutney and Sambhar.

Rava Dosa

Cabbage Thovaran

Thoran/Stir fry is common side dish for Kerala meals. This cabbage thoran is super easy to make and very delicious.

Ingredients

Cabbage (small)                         1 no

Curry leaves                               2 stem

Green chills                               2 no (silted)

Coconut                                   2 tbsp

Salt                                        to taste

For Seasoning:

Oil                                         1 tsp

Jeera                                     ¼ tsp

Hing                                      ¼ tsp

Method:

• Cut cabbage into small pieces. Actually how the pieces look and feel determines the final quality of this dish.
• Heat oil in a pan; add mustard seeds, green chilies, curry leaves and Hing. When mustard splutters add cabbage and salt ,mix it and close the pan.  Lower the stove heat. Stir it occasionally.
• When water is getting dry and cabbage has cooked, add coconut on it.Ensure that it is not overcooked Stir it. Switch off the stove.
• Serve hot with rice.

Cabbage Thovaran

Panchmela Daal (Five Lentils)

Dal is a ready source of proteins for a balanced diet. . Panch means five, and this recipe uses five daals. Its unique taste comes from the combination of five different daals. Add a dazzle of butter at the end to give better taste. The particular Daal is one of my favorites.

Ingredients:

Toovar dal                                                 – ¼ cup

Moong dal                                                  – ¼ cup

Chenna dal                                                 – ¼ cup

Masoor dal                                                  – ¼ cup

Split Urdh dal OR split green peas dal        - ¼ cup

Tomato finely chopped                               – 1 no

Turmeric Powder                                        – ½ tsp

Red chili powder                                            ¼ tsp

Ginger finely chopped                                   – 1 tsp

Green chilies finely chopped                          – 2 tsp

Amchoor powder (Dry Mango powder)          – 2 tsp

Cumin seeds                                               – ½ tsp

Hing                                                            ¼ tsp

Finely chopped coriander leaves                   – 2 tbsp

Butter                                                      – 1 tsp

Ghee                                                      – 3tsp

Salt                                                           to taste

Method:

•  Mix and fry all daals in one tsp of ghee for two minute. Add water, tomatoes, ginger, turmeric powder, red chili powder and salt into it and pressure cook them till 3 whistles.
• Let the pressure drop, takeout the Daal from cooker and add 1 tsp of ghee, Amchoor powder, green chillies, ginger and bring it to a gentle boil.
• Heat the ghee and fry cumin seeds, Hing and add to the Daal. Add chopped coriander leaves and butter on top.
• Add lime juice on top just before serving the Daal.

 For Low fat substitute: Avoid butter and instead of ghee use oil for tadka.

Brussels sprouts Curry

No one knows the origin of Brussels sprouts, though it's logical to assume they originated in Belgium. Like nearly all vegetables, Brussels sprouts are naturally low in fat and calories. Brussels sprouts are loaded with vitamin A, folacin, potassium, calcium. They have 3-5 grams of fiber per cup, and at 25 calories per 1/2 cup cooked, they give us a reason to eat them more often. Brussels sprouts are very high in fiber, and they belong to the disease-fighting cabbage family. If you want to know more details about Brussels http://www.naturalhealth-solutions.net/healthy-eating/brussels-sprouts-deal-yes-they-can-defend-against-all-types-of-cancer

Ingredients.

Brussels                              - 15 nos

Tomato                                 – 2no

Green chillies                         – 5 no

Turmeric Powder                    – 1/8 tsp

GRIND ROUGHLY

Coconut                                 – ½ cup

Fennel (Sombu) OR Jeera          – ½ tsp

Chutney dhal (Dhalia)                - 2 tbsp

Cashews                               – 5 nos (optional)

SEASONING

Mustard seed                         – 1 tsp

Curry leaves                          – 1 stem

Hing                                     – ¼ tsp

Method: 

•  Before washing Brussels sprouts, remove stems and any yellow or discolored leaves. Wash them well under running water or soak them in a bowl of water to remove any insects that may reside in the inner leaves. Wash and clean and cut into 4 pieces
• Cut tomatoes finely & keep aside. Grind coconut, cashews (optional), chutney dhal, and green chillies roughly.
• Heat the pan, add oil and all seasonings and fry them. Add Brussels, salt and turmeric powder. Cook  it till vegetables are cooked. Add tomato pieces and fry for one minute.
• Add the grounded paste and mix well and fry for few more minutes.
• Garnish with Coriander leaves.

Brussels sprouts curry

Adai (Dhal Dosai)

Ingredients:

Boiled rice                     2 cups

Urdh dhal                      ¼ cup

Bengal gram                  ½ cup

Toovar dhal                  ¼ cup

Moong dhal                   ¼ cup

Red chillies                    7 no

Ginger grated                 2 tbsp

Curry leaves                  2 stem

Hing                              ½ tsp

Salt                               as required

Oil

Method:

• Soak rice and dhals together for 5 hours. Soak red chilies separately.
• Drain it and grind it with ginger, red chilies, curry leaves, Hing and salt together.
• Grind it slightly coarsely.
• Heat the griddle and pour 2 ladle of batter and spread in a circular motion.
• Spread 2 tsp of oil around the dosa and cook both sides.
• Serve with sambhar and Chutney

Adai/Dhal Dosai