Idlis made with red rice and Kathrika Kadag puli

Hi, everybody.., hope you are all doing well, This post is for Group 2 day 2 of the Blogging Marathon with Fermented foods as my theme....
I chose fermented food because I do make a lot of stuff with batters.  This recipe is very nice, it doesn't taste a bit like it has got sweet corn in it unless you tell  them that it is made of Sweet Corn.
I have made this a few times and I have always paired it with Lata's ( of Favours and Tastes) Thengai masala Kozhambu.

 SWEET CORN IDLIS

These Idlis were made with ldli rice and dehusked urad dal

INGREDIENTS :
3 and 1/2 Cup Idly rice / pulungarsi
2 Cups Sweet Corn ( I have used frozen)
1 Cup Urad dal (gotta/full)
1 tsp Methi seeds
1 and 1/2 tsp salt

Idlis served with Thengai masala Kuzhambu

METHOD:

• Soak Idly rice with methi seeds separately for at 4 to 5 hours , then soak urad dal too for the same time, then soak frozen sweet corn in a cup of water just an hour before grinding, this helps the sweet corn completely thawed and easy to grind.
• Once all the basic ingredients are soaked as required, Drain water from sweet corn and keep aside.
• Grind rice and methi seeds into a smooth paste or coarse paste, either way it works out well.  Remove it from the grinding machine and keep aside and then now grind Urad dal with sweet corn together into smooth paste, when you pick up the ground urad dal batter it should come clean on to your hand. 
• The water in the sweet corn helps it to grind well, otherwise add a tbsp of water at a time, that is when required.
• Do not make the batter too watery, just as you make for vadas :).
• Mix both the ground batter add salt and keep aside for at least 7 to 8 hours until it is well fermented.  you can see that it is slowly increasing in size of the battle 
• Be careful always to store Idli and Dosa batter after grinding in a big box / container anything you like as it usually doubles in volume.
• Once your batter is ready Grease the Idli moulds pour up to the brim or 3/4th of the cup/ or  of the mould as it increases in the volume  once when it gets steamed other wise it goes stuck to the bottom of the top plate.

In a pressure cooker add 1 cup of water, place the Idli plates one below the other and close the lid and steam it for 12 to 14 minutes without closing the weight for the pressure cooker
Once it is cool take out the Idlis from the mould and serve them with your choice.

THENGAI MASALA KUZHAMBU
Please refer to the link here for the kuzhambu and will update my space with the recipe as soon as possible for my own requirement 🙂
This Kozhambu is a family favourite,  The first time I made this my Husband kept asking me how I made this.. :). Thanks to Lataji for sharing this recipe in her blog.

My Variation:
I have made these same Idlis with Red rice ( rosematta origin Srilanka ), will update with the brand name and product.  It looks like white Idli rice, and when I tried making idlis with it, it turned out so well, My H and kids were especially very happy as they said the Idlis tasted very very delicious.

Then I have made it with dehusked broken Urad dal ( dal which  still has husk in it ).
This is the rice I have used in most of my Red rice recipes, The cooked rice is so delicious it is so tasty with our everyday sambhar and rasam etc..,

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Bean Sprouts Dosa or Doe-say or Doe-se is highly nutritious, from the benefits of sprouts! A typical south Indian breakfast with a make over.

Benefits of Bean Sprouts
They are a good source of proteins, Vitamin C and folic acid.  Low in Carbohydrates and rich in fiber as well and Good for gut health.  According to Ayurveda Moong helps in cooling the body, eating them as sprouts helps in maintaining this!
It is been said Bean Sprouts have antioxidant, antimicrobial and antifungal properties, Improves metabolism, moisturize  the skin, reduces inflammation, and reduces high blood pressure.

Is eating Bean sprouts harmful?
Well, not exactly studies have shown that it is associated with food poisoning! So, how to prevent that, as we always do all veggies should be thoroughly washed before use.
If you are worried you can avoid eating it raw, but can be used by Sautéing, steaming, boiling, frying as we do in lot of Asian dishes!

This post is for Blogging Marathon started by valli, for Group 2 Day 1, I chose to do Fermented recipes... here I am with my first one. Bean Sprouts in my Dosa batter!

Why Bean sprouts Dosa?
As you all know Bean Sprouts are rich in lots of good things, they are not a favourite in my house, My kids don't mind it with noodles but adding them on salads they don't want to eat it.  I always try to use it in different ways so that they eat these sprouts and will not know that they have not eaten it :).

Any South Indian wouldn't say no to Dosas right ?, so why not use them here and the kids wouldn't know, The taste was a bit different, from our usual Dosa batter! Thus came the Bean Sprouts Dosa into existence!
Queries and Questions asked! Mum has  answers always '' You know your mum gives you good food and she changes some ingredients which are more beneficial for you as you are growing up kids etc.., '' but never tell what’s in it! Until they start eating them!

A small lecture, and that's it all well settled, and they totally fall for it. Well, anyway I haven't done anything wrong right ? I just want them to eat good food. What’s wrong in having Bean Sprouts in Dosa batter!

Bean Sprouts Dosa

I have used 2 types of Rice here, but If you don’t find that rice you can either skip that or add equal quantity of Dosa rice or Ordinary Sona Masoori rice!

BEANS SPROUTS DOSA

INGREDIENTS:
4 Cups Sona Masoori / Raw rice/ Dosa Rice
1 Cup Kusabalakki / Par boiled Rice  (optional see notes)
1 tbsp Methi seeds
1/2 Cup Urad dal
2 to 3 Cups Bean sprouts ( around 150 to 200grms)
1 and 1/2 tsp Salt

METHOD:
Wash at least twice and Soak both Sona Masoori and Par boiled rice and  Methi seeds together  for 5 to 6 hrs.

Wash at least twice and Soak Urad Dal separately for at least 5 to  6 hours.
Using a Grinder or a heavy duty Mixer,  Grind  rice and methi seeds first, while grinding add washed and drained Bean sprouts with it into a smooth batter, while grinding add 1/4 of water at intervals so that grinder doesn’t get heated up ( check notes).
Take out the finely ground rice batter and put the soaked urad dal draining out the water and start grinding it into a smooth paste, add a tbsp of water every now and then, The batter will become so soft and you will find that when you take it in hand it doesn't stick to your hand.
So now both the batter is ready.  Mix them together add salt and leave it to ferment for at least 8 hours.
Once the batter is fermented add water to make it into dosa / pancake  consistency, so you can make Dosa!
Heat a Tawa or Girdle, when you hold your hand on top of it, you will feel a warmth on your hand that means to say the tawa is quite hot now and it is ready to make pancakes.
Take a ladle of the batter and pour it on the tawa swirl it around and cook it with a closed lid for few minutes, always cook in a medium flame, cook on both sides, or just one side however you prefer! remove and serve it with choice of your side dish.
I served it with Chutney pudi. 

My Tips :
When making Dosas, keep the flame in medium, Tawa gets very hot by the time you make 3 to 4 Dosas, sprinkle a bit of water and slice a onion rub it over the tawa this makes the tawa cool down a bit and seasons it and you can make as many Dosas as you want like this.You can also use the the tail part ( Juttu as we call it in kannada) of the coconut to rub on the tawa!

Closing a lid cooks the top of the Dosa too.., If you don't want you need not have to turn it over.

About Grinding the batter
In Grinder - once it starts grinding the batter starts to thicken and we should be careful when using these appliances so they don't take too much strain, Do not allow the machine to get too heated up while grinding, give it time to cool down and grind the next batch and also with batch we are finding!

This way appliances have long life, the same way while grinding when the batter thickens keep adding water for it loosen up a bit so they grind smoothly, if we add extra water by chance when grinding for Dosa it is alright as we add extra water to make it into Dosa / pancake consistency.
But, we should be careful when grinding for Idlis do not add too much water let the batter be of cake consistency.

Using a Indian Mixie
If  you are using a Mixer ( Indian mixie ) be careful when you are grinding batters like these give time every ten minutes and then grind to a smooth batter, otherwise the batter will get heated up which will not give good dosas or Idlis!
Especially with Idlis you don’t want a warm batter!
And also do not fill up the ingredients more than allowed limit!
This is my experience to get best dosa and Idlis wet grinders are really good, as I have used both of them.

What Other Varieties we can make with this batter? 
We can also make Idlis with this batter! A two in one delicacy! You can add a 1/2 to 1 cup of poha (flattened rice) soak and add while grinding to make soft Idlis! Some of them even add cooked rice (1 cup) you can even try that!
we can also make paddu with seasonings, onions and using veggies or dill leaves!

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The post Bean Sprouts Dosa appeared first on My Veg Fare.

Blogging Marathon is such an addiction, after regular posting suddenly with problems I was unable to post for 3 days, but this is such an addiction which you don't want to leave and Valli our hostess is such a gem of a person who is been kind enough to understand and allow me to do it with leisure after my problems get solved, but I couldn't stop myself from doing so. As this is a commitment which I have agreed and I need to do this as quickly as possible. As of today my Group 2 is going to start with my first post today :), so I have planned to do it by tonight, so this will be my 2nd post of the day and stay tuned in for 2 more posts!!.
In India you can different varities of Green leaves which are nutritious and used for its so many medicinal values, as India is famous for its Ayurvedic medicine, The root of Ayurvedic medicine is using natural ingredients found in the Nature, as the trees, leaves, fruits, nuts, roots, bark etc.., totally everything is used from lot of things found naturally by our mother earth.
In olden days our ancestors always had a very particular method of eating food, which I think most of the Indians that too specially our bloggers who love food, basically who try to cook and bake good food healthy and nutritious food understand the importance our ancestors applied in their food habits in everyday cooking.., One such recipe is Agathi Keerai/ also called Aathi keerai is called Humming bird tree in English, The Botanical name for this tree is Sesbania Grandiflora tree, check out wiki for more information.
This tree has got a number of medicinal properties which is used in our traditional ayurvedic and other traditional medicines.
This Dry curry is usually made on Dhuvadeshi day that is after the Ekadasi day which is an auspicious day dedicated to Lord Vishnu on the eleventh day of Lunar fortnight. The Dhuvadeshi day which falls on the 12th day that is the next day after Ekadasi, in the month of Marghzi month according to tamil calender.
The devotees who absorb Ekadasi by fasting the whole day, will prepare a very tailored food the next day, This is one such recipe prepared on that day, we usually make..
Mor kohambu, Agathi keerai poriyal, Poricha sathamadhu, Nelli kaayi pachadi, Rice, Paruppu, Moong dal payasam, etc..,
This Keerai/green leaves is a bitter to taste, but it is very good for health.

Check out this website which tells you more about these Leaves, http://www.indusladies.com/forums/indian-diet-and-nutrition/29499-agathi-keerai-and-its-benefits.html, tells you more about it benefits.

courtesy Google

AGATHI KEERAI PORIYAL/ AGASE SOPPU PALYA
INGREDIENTS:
1 Bunch of Agathi soppu/keerai
1/2 cup Tuvar Dal
1/4 cup fresh coconut
salt to taste
A pinch of Asafoetida
1/2 tsp Turmeric

Seasoning:
1 tbsp Oil
1 tsp Urad dal
1 tsp Channa dal
4 Red chilies
1 tbsp curry leaves ( 1 stalk)

METHOD:
Pick out the leaves, wash and keep aside.
In a low flame, cook Tuvar dal in a pressure cooker,  with 1 cup of water. Don't over cook it, it should not become mushy, this should be done as if you can break it into 4 pieces.
Chop the leaves and keep aside.
In a pan heat tbsp of oil, once it is hot reduce the flame add mustard seeds once they splutter add channa dal, urad dal, chilies and curry leaves (chop it finely so kids will never know and eat it too!).
Add chopped Agathi leaves sprinkle water and cook it well until cooked, sprinkling water now and then.
Dissolve Asafoetida in a tbsp of water and sprinkle it.
Once they are well cooked and cooked Tuvar dal, mix well, add salt as required.
The curry should become dry, add freshly grated coconut mix well.
Serve it with Mor kolumbu or with poricha santhambdhu.

I would love to send this to
WTML of Gayatri's hosted by Rasi of Vegetarian food and me.
MLLA # 46, started and hosted by The well seasoned cook - Susan
Chef mirelle's Coconut event
sara's event started by kalyani - Kitchen chronicles - Heirloom recipes
Healthy diet - side dishes by vardhini of Cook's joy

This is 6th day post for Blogging marathon... c u soon with an other recipe....
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The post Agathi Keerai poriyal/ Agase soppu Palya with Toor dal (Tuvar Dal) appeared first on My Veg Fare.

Here is how it goes...

LIME / LEMON PEEL AND PARUPPU THOGAYAL/CHUTNEY
INGREDIENTS:
2 Lime/Lemon Peel
1/3 Cup Thuvar Dal
1/4 Cup Channa Dal
2 tbsp Urad Dal
1/2 tsp Black Pepper corns
7 Stalks of Coriander leaves
10 Red Chilies (Byadgi)
A Pinch of Hing
1 and 1/2 tsp Salt
1/4 Cup Coconut (lightly pressed- may be around 75 to 100 grams)
1 tsp of oil

METHOD:
Squeeze the juice out of the Lime/Lemon and Turn the Lime/Lemon peel out, take away all the pith as shown in the picture above, Once done, chop them into bits as shown above.
In a bowl take 1cup of water and keep it low flame, and cook these peels in it, with a lid covered, so it cooks quickly. (Just keep a watch on it, so that the water doesn't completely evaporate if required add an other 1/4 to 1/2 cup of water)
Once it is completely cooked, Drain any left over water, do not throw away this water can be used when grinding Thogayal, If you do not want it too tangy then you can throw away the water.
In a pan take a tsp of oil and saute rest of the Ingredients all the dals first with the chilies, you can roast them separately or together, just ensure that all of them change colour to golden brown then add the chopped coriander leaves and fry them too until they wilt away without loosing colour.
Again in the same pan fry these peels until a tad bit dry with a tsp of oil and keep aside.
If you want you can give a 2 minute light roast of coconut and keep aside.

Now when all the Ingredients are cool...
First of all grind the dals and salt into a coarse powder, then add the peels and grind again, just to ensure that all of them are properly blended together, then at last add coconut and grind once and then add water around 1/4 cup to 1/2 according to the consistency you like to use.

Now you can serve this with Rice, rottis, chapatis, Dosas or Idlis, Thogayals are usually served with vetta Kozhambu and also goes well with Rasam..
Hope you all like it.., Do tell me if you have tried any other version other than authentic ones...

Check out my other blogger friends who are doing this BM#15 with me...
Dear friends I will check all your posts ASAP.., as I am unable to sit on the laptop for a long time because of severe shoulder pain, please do bear with me..

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The post Paruppu and Lime / Lemon Peel Thogayal / Chutney appeared first on My Veg Fare.

Hi everybody, this is third day post for BM #15, I had to post this yesterday, could not do it for uncalled circumstances, any ways better late than never.
Bitter Gourd is one of my favourite vegetables, I know you would think I am totally crazy, It's just that I think I like Tangy, bittery and spicy  than eating sweet food.
Bitter Gourd is filled with Medicinal Qualities, they belong to the family of Cucurbitaceae. They are 3 varieties, the chinese variety is not as much as the Indian ones.  If you have never eaten this vegetable before and want to try it out, you must be quite daring try them in very small quantity, My eldest, My Husband and me are the only ones who eat this vegetable, My twins hate them, But I always insist that they should at least eat a spoonful to try and get used to the veggie, they hate me so much when I serve it :), Nevertheless, they have no choice, sorry went way out of the topic., Coming back to its Medicinal properties, it is Antiviral, Antithelmintic, Antimalarial, Cardioprotective, and mainly and widely used for Diabetes.
The Juice of the Bitter Gourd, which is full of goodness, so try not to throw it away while cooking this veggie. This is so delicious you won't find it too bitter. try it out and tell me if you like it.

BITTER GOURD CURRY

INGREDIENTS:
1 Bitter Gourd
1 Onion
2 tbsp oil
1 stalk of curry leaves

For Grinding:
1/4 bunch (say around 12 stalk) of coriander leaves with the stalk
2 fist full (say around 1/4 cup) Roasted peanuts*
8 Byadgi and Guntur chilies
1 and 1/2 tbsp Coriander seeds
3 to 4  flakes  (around 10 grams) of Tamarind
1/4 cup pressed or 50 grams Copra/Dry coconut

Seasoning:
1 tsp urad dal
1 tsp Channa dal
1/2 tsp Mustard seeds

METHOD:
Cut Bitter gourd into half and cut it horizontally again, remove all the seeds and cut them into thin slices as shown in the picture.
(If you want to remove the Juice : Sprinkle 1/2 tsp of salt and turmeric and leave it for an hour, then squeeze the juice out of it and wash it and squeeze the juice again).
Cut onions into thin slices and keep aside.
In a pan heat a tsp of oil, fry coriander seeds and chilies until a nice aroma comes out and the coriander seeds change colour to golden brown. Remove from the pan and keep aside.
Fry Tamarind flakes and keep aside.
*Roast Peanuts or as use roasted peanuts which is readily available in shops, I get roasted peanuts with salt and spice here so, if you are using ready made ones, just remember to use salt as required as the peanuts have already got salt in it.
Wash and dry Coriander leaves, chop them with the stalk and fry them in the same pan until they wilt 3/4th.
keep aside.
In the same pan heat around 1 and 1/2 tbsp of oil, when it hot, add mustard seeds, urad dal, and channa dal, fry them until they change colour to golden brown.
Then add the chopped vegetables and curry leaves and fry them until they are well cooked.
While it is cooking, Grind the ingredients under for grinding except Copra, when it is powdered coarsely and Copra and grind once more, keep aside.
Once the veggies are done, add this powdered mixture to it, and saute well, until well combined, adjust salt and use the rest of oil remaining and close the lid and leave it in the low flame for at least 5 to 10 minutes.
Now your Dry curry is ready to be served.
This curry stays for 2 days at least.

When I am making any Bitter gourd recipe, I never squeeze and throw the juice out. so if you like to do so, please check above for that method.
Another thing is at the end of the grinding after the copra has been added you can  add a tbsp of grated jaggery and give a whisk and then add it to the curry. The sweetness, spicyness and the tangyness makes the curry less bitter.

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The post Bitter Gourd ( Kakarkaayi / Haagalkaayi / Paavakka) Dry Curry - 1 appeared first on My Veg Fare.

Hi everybody, you must have heard of the famous south Indian Healthy breakfast Idli and you know its most delicious accompanist , Yup two of them One is healthy but the other one is unhealthy because its fried in Oil otherwise the ingredients in it are very healthy too.. Idli always goes with Vada and Sambhar.
I don't think any south Indian would say no to this dish its a favourite dish of the Indians..,
Best part is when you are sick Doctors prescribe medicine and ask you to eat only Idlis and Bread..., so you know why Doctors prescribe Idli too in their prescription :), Idli is healthy because it is steam cooked.
Well, of course we are not talking about Idlis today in this page we are talking about the best friend of Idlis which are the Vadas.., Even though it is made of Dal, very health conscious people prefer not to eat as it is a deep fried snack.., well, now you can be rest assured with this recipe you can have at least a few of them..., I can guarantee you.., you will love this recipe...
Last Sunday I had made Idli, vada and sambhar for breakfast, every time when I make them.., I just eat only one vada,  I control myself  even though it is so tempting, (which is too hard)!. you know what I mean.
That too.,  when the doctor says your cholesterol level is on its first step!. , if people look at me they would never believe . But, unfortunately it is true..., that was when I decided I will try to cut down on my snacking fried goodies. This was just a sudden thought and  I tried this method.., I thought if it is doesn't work, I can always deep fry it!, So, tried this method it worked absolutely fantastic. The taste was their, not too crispy as when you deep fry them.., but I can really enjoy.., what more can you ask for right ?
So here is how I made it, and my kids loved it.., I was happy as kids said mum you could making this as an evening snack when ever we want it., and you don't have to worry any more thinking that you are making your kids eat deep fried snacks.. as they are totally guilt free...
Hope you all like it and and enjoy it as we do...
This recipe is for the Blogging Marathon - Kid's delight - under 30 minutes

URAD DAL VADA - A GUILT FREE SNACK



INGREDIENTS:
1 Cup Urad dal (I used unsplit)
2 tbsp Channa dal
2 to 3 green chilies or 1/2 tsp coarsely crushed Pepper (optional)
A pinch of Hing/Asafoetida
1'' Ginger
1 stalk curry leaves
1 and 1/2 tsp salt
A big pinch of Baking soda
Oil
Guntapanganalu skillet /Aebleskiver Pan

METHOD:
Soak Urad dal and channa dal for an hour or two, Grind into a smooth paste.
You can Grind chilies and Ginger also with the dals or chop the green chilies and grind the ginger with it.
If you are going to use Pepper crush it coarsely and add it to the batter.
Chop the Curry leaves and add salt as required.
So hope you understood..
Now mix them all well together, and keep the batter ready.
Heat the skillet on the stove top brush it with oil, pour the batter in each of the holes and close the lid, cook undisturbed for 6 to 7 minutes remove the lid and with a spoon or a small stick comes with the skillet turn them over add a little oil into each hole around the vada that way it talks to the bottom of the skillet this makes the vada  more crispier.
That's it your urad dal vada is ready to gobble with out guilt....
Sorry guys my clicks are not doing justice..

You too make this, eat , enjoy..., and do tell me if you tried and how it turned out.....did you like it..?

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The post Urad Dal Vada/ Urad Dal dumplings a Very guilt free version appeared first on My Veg Fare.

I know my photo is so bland, but I promise you the dish is so delicious.., I have got so many votes for this like g+!. how many would say yes with me....,  Yay!!, I know you all would, especially kids don't they.., I won't say kids only..., as my hubby loves potatoes so much.., If we go to market he specially keeps asking can we buy some potatoes Pleaseeee..., I sometimes literally fight with him baring him from buying them.., as my kids insist that I have to make potato curry dry or gravy at least twice in a week, I try to use more veggies than potatoes all the time.
I will go straight to the recipe.., this is for BM#14 - kid's delight - 30 minutes.., My kids are not very small kids they are teenagers..., so please adjust the spiciness in all the dishes I have posted in this series.. if you are making it for your little ones..

SLICED POTATO PATICE
INGREDIENTS:
I have given approximate measurements as I just made it in the nick of time..., just make this to your taste. 
Potatoes - 2 ( I used large ones)
Potato - 1
7 to 8 Walnuts
3 to 4 Bread slices (day old)
2 to 3 tbsp of Corn flour
water to make paste ( may be around 1/4 cup)
1/2 tbsp of Chilli powder
1 tsp Coriander powder
1 tsp Cumin powder
1/2 tsp Garam masala powder
A pinch of Hing/Asafoetida powder
salt as required

METHOD:
First of all grind walnuts and bread in your mixie to fine crumbs, then roast the powder mix for a few minutes in a wok,
Meanwhile cook 1  potato, peel the skin and mash it nicely to this add the bread crumb mix, all the spice powders, corn flour and required amount of salt.
Mix all of these into a paste like base using water, ( Just like potato bonda base consistency or like a very thick pancake batter or I could say like a cake batter!)
Inbtw take Raw potatoes (2) peel the skin and slices the potatoes in a potato slicer, put these slices in water so it doesn't change colour and cook them for few minutes so they are partially cooked (even if they are completely cook don't panic, just make sure it doesn't loose its shape!) , drain the water from the slices  and keep aside. Separate the pieces and drain them on a kitchen towel quickly otherwise they tend to stick together, this helps in taking away the water content from them and keeps them more drier.
Heat a tawa/girdle, pour some oil (say around 1 or 2 tsp) , Dip each potato slice into this batter and put them on the tawa just like the photo down here....

put around 3 to 4 pieces on the tawa just as shown above, add one or two tsp of oil on each side and roast them nicely until they change colour.
Variation: If you want you can fry them in oil or you can bake them too...
What I have done -  I wouldn't say a very healthy version, as I have used oil in roasting them,  but totally in limited quantity.
But kids enjoyed with Tomato ketchup, there was a bit of crispiness and a burger smell because of the walnuts...
Mum was happy that she made them eat some walnuts!..., kids were happy that they were potatoes so both parties were happy ever after....
Want to try them and tell me..., or tell me what else can be added or deleted to make it more nice and nutritious... any ideas... tell me....

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The post Sliced Potato Patice appeared first on My Veg Fare.

I have no introduction to this again because I just made it with ingredients on whatever my eyes well :), But
as it was taken very well at home, I am going to keep this recipe.., so I decided to post in my blog.
Anything I bake or cook I make everybody eat it sometimes I get more scape goats like my dear friends and  ask each one of them about their opinion.  After their approval I blog it, exactly my kids say blog it mum we like it.., so what else I need.., as they are my inspiration and my tasters and of course their opinion matters very much.

JOWAR, CORN MEAL, GRAM FLOUR AND METHI THEPLA


INGREDIENTS:
1 and 1/2 cup Jowar flour
1 Cup Corn Meal
1 Cup Gram Flour
1/4 Cup Atta Flour
1 Bunch Methi (Fenugreek Leaves)
1 tsp Coriander powder
1 tsp Cumin Powder
1/2 tsp Garam Masala
1/2 tbsp Chilli powder
1/2 tsp powdered Ajwain
1 AND 1/2 tsp Salt
Water as needed
Rice flour to pat and roll the dough for making Thepla.

MY TIPS:
First thing I would like to tell you take these as Guide lines and make these theplas as you want it to your taste, Increase or Decrease the Masala powders as you like, If you do not want to use them you can omit them too.., Salt use it as required. The dough has to be of chapati dough consistency so add water in the same way, If you don't get Fenugreek leaves you can omit them too.., or you can substitute with Coriander or mint leaves or both if available.
I do not make my Theplas very spicy the side dish I make will be usually spicy. If I make make my Theplas very spicy then I make my side dish less spicy. So, let's see how I made this...

METHOD:
First remove the leaves of fenugreek wash and drain them.
Next keep around 1 and 1/2 cup to 2 cups of water to boil.
Next take all the dry ingredients and sieve them at least 3 times so they combine well enough, in a large bowl
Chop fenugreek leaves into fine pieces and mix them with the flour evenly.
Make a well in the center then add hot water , with the help of a spatula start combining the flour until everything is well combined. Close the lid and leave it for few minutes as it will very hot to handle. once it is bit cooled down. Take it out and start kneading the dough
Now with your hand start kneading the dough if you find that you have added a bit more water than needed no need to panic, add some wheat flour (atta), and make it into a dough.
Pinch a small Lime or lemon size balls out of them and role them into a chapati, I  have shown you here what  I have done, If you are good at making Jowar flour rottis (Jolad rotti) you can make these easily.
This is the difficult bit as you will find the flour do not stick together very well, and you might find it breaking at points but with a bit of knack, you can do it.

I keep patting them with my fingers and from the palm end I keep rotating them and make them into rounds, If you find it difficult slowly using your rolling pin make them into chapatis, If you find it difficult to make big ones make little ones until you get the idea of how to make large ones.
Be careful handling them as they might tear off, as Jowar doesn't have binding properties as it has very low level of gluten content and Corn meal makes it crumbly too..,
When you make these Theplas you need to keep some extra flour to make these rounds for dusting to help you to turn them around. I always use Rice flour as you can see in the picture. Extra flour is very much necessary.
Once done the process is same as making the chapatis, Heat a tawa/girdle carefully transfer the rottis on to the Tawa roast or cook them on the both the sides by flipping now and then, I used some oil to make these rotis.
If you want to make them without oil, after 2 to 3 minutes on the tawa put them straight on the fire, If you are in luck it might puff up like a pulka, may be I am not sure because it has fenugreek leaves in the them.
That's it then your Methi Thepla's are ready to go on the plate

I made a Tomato and  Mango relish.., which I will try to post tomorrow.
With lot of things to do today, and my back hurting so badly and with my neck pain I am bit late in posting this.., my apologies..
Hope you enjoy it as we all did....

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#14

The post Jowar, Corn Meal, Gram flour & Fenugreek (Methi) Thepla appeared first on My Veg Fare.

QUINOA AND MILLET PANIYAARAM / GUNTAPANGANAALU / POPOVERS

INGREDIENTS:
1/2 cup Quinoa
1/2 cup Millet
1/4 Cup Urad dal
2 tbsp Channa Dal
1/4 cup Chopped Dill leaves
2 Medium sized Onions
1 Green chilli finely chopped (optional)
1 and 1/2 tsp Salt
1 Sprig curry leaves
1 tbsp coriander leaves
A Pinch of of Eno or Baking soda (optional)
oil as needed

Wash and soak Quinoa, Millet, Urad dal and Channa dal for 1 to 1 and 1/2 hour.
Grind them into a smooth paste using around 1/2 cup to 3/4th cup of water into a Dosa/Pancake  consistency.
Chop onions, dill leaves and chillies into fine pieces.
Add these to the batter with enough salt and curry leaves chopped and leave it for 1/2 an hour

Add a 1/4 tsp of Eno or Baking soda in a tbsp of water and mix it well into the batter before making these.., which is totally optional Or you can even add 1/4 cup of sour yogurt which is also optional.
You can make these without fermenting too. I have made these just like that still it turns out very well crispy on the outside and soft in the inside.
Fill up the Guntpanganalu holes with the batter to its full lightly sprinkle oil on top of it, close the lid and when it cooked 1/2 way through turn it around with the help of a wooden stick which comes with it or with a tooth pick, as mine is a non-stick coated.
If you do not have this gadget you can make little pancakes.
You can even use Aebleskiver Pans for making these kind of Pancakes or popovers.

Serve them hot with Coconut chutney or any chutney of your choice.

Check out my other blogger friends running this Marathon with me from here...
Blogging Marathon page for the other Blogging Marathoners doing BM#14

The post Quinoa & Millet Paniyaaram / Quinoa & Millet popovers appeared first on My Veg Fare.

I did not know what to call this so I wrote everything I used in the recipe, I mean the main Ingredients.., I started of to do something and ended up doing something else.., I know why I am still posting whole wheat flour and corn meal, I am like going on these two flours spree, actually this recipe started with something and I ended with something else.., so when you go through and lot of things you might modify.., Please go through my shortcut method in my notes below if you want to try this recipe, as it might save some time and energy!

Please do check out my Notes, before trying out this recipe.., but I will write what I did rather than changing the recipe...,

This is how I did this...

I have joined this week's BM#14 (Blogging Marathon 14) started by Srivalli, I will doing 7 weeks of Whole Grain foods..., so you will be seeing some of whole grain recipes here all through this week, hope you will enjoy.

WHOLE WHEAT AND CORN MEAL CUPS WITH SPROUTED CHAT

INGREDIENTS:

For the cups

100 gms whole meal flour

75 gms Corn meal flour

75 gms plain flour

1 tsp salt

½ tbsp Chilli powder

2 tbsp finely chopped coriander

1 tbsp butter/oil

½ tsp Coriander powder

¼ tsp Cumin powder

Water as needed (sorry I did not measure I think i used around ¼ cup + 2tbsp)
Potatoes and Spices
2 Peeled and grated potatoes, 1/2 tsp of salt, 1 tsp chilli powder, coriander leaves.

METHOD:

First of all sieve all the flours with the dry ingredients at least thrice, which ensures the blend of all the ingredients properly with enough water to make it into a stiff dough. Let the dough be stiffer than the chapati dough.
Then wash and peel potatoes, grate them in a large holed grater when you are grating put these grated potatoes in a bowl of water this helps in potatoes not changing colour, Wash these grated potatoes at least twice this will remove some of the starch which helps in potatoes getting mushy (sticky). Drain the water completely and leave them for few minutes, to this add all the other ingredients listed under Potatoes and spices.
Now both the things are ready to be mixed together, that is mix this potatoes into the ready stiff dough. this makes the dough very soft, keep kneading for few minutes, keep rice flour next to you, dip your hands in it once take it out, this helps in gathering the dough well enough for kneading and helps the dough not sticking to your hand.
Take 2 to 3 tbsp of rice flour, coat the dough with it and leave it until needed say around an hour or so.

HOW TO MAKE THE CUPS

After an hour knead it all well together again, Take a 12 cup muffin tin.  Grease the tins with little oil; pinch a small ball out of the dough (may be 15 to 20 gms) Press this dough into the Muffin tins like cups, Prick the dough completely so that the dough when baked will not rise up.

Put some baked beans in each of the cup and bake these cups in Gas Mark 4 for 20 minutes.

Take it out, after 5 minutes; remove all the baked beans from it, press down the baked dough once again, spray little oil on top of each one of the cups and bake again for another 5 minutes, you can see they are well done now.

Remove the cups after they are done and keep aside.

INGREDIENTS:

FOR THE FILLING:

1 Cup Sprouted beans (I have used moth beans)

1 Cup sweet corn (I have used frozen)

1 tbsp Oil

½ tsp Coriander powder

½ tsp Cumin powder

½ tsp Garam masala

1 tsp Chat masala (optional)

½ tsp Kitchen king masala (optional)

1 & ½ tsp Salt

1 tsp Ginger-Garlic paste

1 tsp Green chilli paste





METHOD:

In Micro wave or in a pan/vessel or in a cooker cook Sprouted beans and sweet corn with a ¼ tsp of salt.

How I cook in a cooker (I have a little one) is I poured just 1 cup of water with both these sprouts and corn in it with salt closed the lid with weight on it, then I keep it in a low flame for around 10-12 minutes, then I switch off, this helps in the veggies not becoming mushy.

If it is not completely cooked when I put it in the pan it gets completely done by absorbing all the Masalas added to it.

Once the veggies are ready take pan heat oil, add Ginger-Garlic & Green chillies paste, sauté for a minute, then add sprouted beans, sweet corn and all the masala powders to it, sauté for a few mintues so all the ingredients are well combined, Keep the stove in a low flame, close a lid for another 5 minutes always steam cooking this way ensures everything gets cooked perfectly with the veggies absorbing all the Masalas in it. Always taste and adjust the seasonings as you like it as everybody’s tastes differ. Remove the lid and keep the curry dry. Once the curry is ready keep it aside.

EXTRA THINGS FOR THE FILLING

1 to 2 Red onions (or Indian onions also called Bombay onions here)

2 Carrots

1 Cup fine sev

2 to 3 tbsp of Coriander leaves

METHOD:

Chop the onions finely. Wash, peel & Grate the carrots, finely chop coriander leaves and keep everything ready.





DATES CHUTNEY

100 gms Pitted Dates

10 gms Tamarind

25 gms Jaggery

1 tsp salt

½ tsp Chilli powder (use it as you need)

½ tsp Coriander powder

1 tsp Cumin powder

2 Cups Water

METHOD:

Remove the seeds from the Dates, Boil ½ cup of water and soak these dates and Tamarind in it for 10 minutes. Then grind these dates and Tamarind into a smooth paste.  Take a bowl take remaining water mix this smooth paste into it with Jaggery, Filter this liquid into a vessel, Keep this vessel on a stove on a medium flame, boil it for few minutes till the raw smell disappears, then add all the Masala powders to it, taste and adjust the seasonings to your liking.., it will start thickening, so be careful keep stirring continuously so it becomes too thick and get stuck to the bottom of it. Add extra water if needed to decrease or increase the gravy consistency.

ASSEMBLING THE MASALA CHAT CUP

Take a large bowl add chopped onions, grated carrots, chopped coriander leaves, and the sprouted & Corn Chat Masala curry into this, Mix them all together until well combined, Taste and adjust salt and Chat masala if necessary.

In each plate arrange cups (I arranged 3 cups in each plate), fill up the above said sprouted corn chat masala into them and garnish them with Sev and serve each plate with Date chutney.





MY NOTES :
As I had no idea when I started what I was doing and started adding ingredients, I made a long process for my masala cups, what I would suggest to you is sieve all the flours ready add the right amount of seasonings, then grate the potatoes (just make sure to do all the things I have suggested for the potatoes,), add these also to the flours, mix them all well together, leave it for few minutes, so potatoes are giving out water, you would know how much water you need to add to make it into a nice pliable dough, knead it for  few minutes and keep it aside for an hour, then carry on with the rest of the process as said above.


VERDICT: My kids and hubby just loved it, they said it was different and very tasty.., only Son said I could have made it more spicier..

Check out My friends who are running this Blogging Marathon with me.
Blogging Marathon page for the other Blogging Marathoners doing BM#1

This BM#14 with whole grains is run with me by Harini and Sangeetha , check out their blogs too...

I am also sending this to Magic Mingle of Kalyani's which is Whole grains and corn this month...

sending this to Kalyani's - Holy fest, Rasya's I am the Star, Just for fun of Shobha's, I am also sending this sangee's Fibre rich food event , Kalyani's Bake fest event started by Vardhini of zesty palletes

The post whole wheat & Corn meal cups with sprouted chat appeared first on My Veg Fare.