May 31, 2019

Amla Sandige Rice / Neelikayi Sandige Chitranna

Nellikai Sandige Chitranna is a easy seasoned rice variety with crushed crisps added to it.  Kids will definitely love it. Chitranna is a favorite South Indian Rice variety, you can make variety of chitranna aka one pot meal. 

This is a very simple one with goodness of Amla or Nellikai (gooseberry) in kannada. Amla is an immunity booster and is loaded with vitamins and nutrients and can be included in your diet regime.

  • 1 cup rice (cooked)
  • salt to taste
  • Fried Sandige
  • shredded amla -4-5
Seasoning
  • 1/2 tsp mustard seeds
  • 1/2  tsp cumin seeds
  • 1 tsp channa dal
  • 1 tsp urad dal
  • 6-7 cashew nuts
  • 2 tbsp peanuts
  • Hing pinch
  • few Curry leaves
  • Few coriander leaves
  • Oil-2 tbsp
  • Green chillies-1-3
  • Fresh coconut grated



Method:  Cook rice and allow the rice to cool, spread it on a plate. Next heat oil in kadai, roast cashews and peanuts and keep it aside, next add the other items in seasoning, roast well, add the rice to this seasoning. Add the grated coconut, salt cashews and peanuts and mix well. Add the shredded amla / nellikai. Saute for 1-2 mins. Fry Sandige well. Crush them and add to the rice. Mix well. Garnish the rice with coriander leaves. 


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"I don't know the key to success, but the key to failure is trying to please everybody."Bill Cosby 

Potato Peas Cutlet

  • Potato Peas Cutlet is  an interesting all time favourite snack. Made from  potatoes and other veggies it is crispy from outside and soft and delicious from inside. Healthy and tasty , an easy way to get your kids eat vegetables.

Potato Peas Cutlet
Ingredients

  • 2 potato - boiled
  • 1/2 cup peas-boiled
  • 1 capiscum-finely chopped
  • 2 Green Chillies - finely chopped
  • 1 tsp garam masala pwd
  • 1/2 tsp Dhania Jeera Pwd
  • 1/2 tsp bhath Pwd
  • 1/2 tsp chaat masala
  • 3-5 tbsp chiroti rava/bread crumbs for coating
  • 1-2 slices of bread 
  • salt
  • Few Coriander leaves
  • Method -  Cook Potatoes and peas in pressure cooker. Peel and mash the potatoes well. Mash the peas too.In a bowl, add finely chopped capsicum, mashed vegetables, salt, masala pwds, coriander leaves, salt and mix well. Divide the dough into small balls and shape it into any shape -round or heart shaped. Roll it over the chiroti rava/bread crumbs so it is coated well. Keep cutlets to set it well for 5-10 mins. Next heat a pan or tawa add 1 tbsp oil, place 4-5 pieces of cutlet and cook in slow to medium heat until it becomes crusty and brown, turn to other side and cook again until done if needed drizzle some oil, repeat same for rest of pieces.


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    Please also check other interesting "Chaats Recipes " for your evening snacks.

    What you to do every day matters more 
    than what you do every once in a while'.(The Power of Habit) 

May 29, 2019

Vegetable Adai Dosa

Vegetable Adai Dosa is made with a mix of healthy lentils, red chillies, peppercorns and flavoured with dash of curry leaves and coconut. Adding the vegetables takes it to the next level of nutrition. You get an all-in-one healthy and heavy breakfast for a long hectic day. You can enjoy this delectable Vegetable Adai dose with chutney, chutney powder or sauce or you can enjoy it just like that

Adai batter also contains ginger, hing and methi seeds which helps in digestion. As the vegetable Adai is made slightly thicker, adding a bit more oil will make the dish only more tasty. Don't worry! 



adai dosa
Vegetable Adai Dosa
Ingredients


Moong dal+Tur dal+Urad dal-
Chana dal 1/2 cup

Rice -1 1/2 cups

Pepper-1/2 tsp

Jeera-1 tsp

Salt-as per taste

Red chillies-5-6

Hing-a pinch

Soaked Methi seeds-few


Ginger-small piece


Vegetables- onion, capsicum , carrot

(thinly shredded)

curry leave/coriander -for garnishing

Coconut-optional (adds taste)



 Method-  Soak rice/dals separately for 5-6 hrs. Next grind with pepper, jeera, salt, red chillies, hing, ginger, soaked methi seeds and mix well. Leave overnight. Next add the curry leaves/coriander leaves,coconut, onion, capsicum, carrot season with mustard seeds and then make dosa.

Serve hot with butter and  chutney / chutney pudi/ sauce of your choice.




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May 28, 2019

Masala Chivda

Masala Chivda is a great substitute for original chivda. This is a quick and easy recipe to make, mildly spiced makes an enjoyable crunchy snack.

Ingredients:
Masala Chivda
Masala Chivda
  • 4 cups Rice flakes/ Poha (thin variety)
  • 1 tablespoon raisins
  • 1/2 cup roasted peanuts
  • 1/2 cup roasted chana dal (hurikadale)
  • 3-4 tablespoons oil
  • fried crushed sandiges-handful
  • 1/2 teaspoon mustard seeds 
  • Pinch of asafetida (hing)
  • 1-2 green chili chopped 
  • Few curry leaves
  • 1/2 teaspoon fennel seeds/saunf
  • 1/4 teaspoon turmeric 
  • 1/4 spoon red chili powder
  • salt for taste
  • 1/4 teaspoon amchur pwd
Method
  1. Heat the oil in a kadai. Add mustard seeds, add asafetida, green chili, and curry leaves. Next add raisins, peanuts and chana dal, stir-fry for one minute. Next add fennel seeds, chili powder, turmeric, and salt mix it well. Now add poha and stir the mixture gently, add fried sandige( crisps) mix it well and turn off the heat. Chivda is ready. Let the Chivda cool, then store in airtight container.
  2. Enjoy with hot cup of tea / coffee.
 

Thanks for stopping by do check other interesting Poha / Avalakki recipes.

When you start eating food without labels, you no longer need to add calories!!

May 27, 2019

Peas Sevai

Peas Sevai Upma / Peas Vermicelli Upma is a quick and easy South Indian Breakfast recipe. This is a non onion recipe perfect for fasting too. 


Ingredients

                   Peas Sevai Upma


  • 2 cups vermicelli
  • 1 cup peas
  •  6-7 green chillies finely chopped
  •  curry leaves-few
  •  1 tbsp oil
  •  ½ tsp mustard
  •  1 tsp urad dal
  •  1 tsp channa dal
  •  1/2 tsp jeera
  •  Salt -for taste
  •  Water-as per inst
  • 3 tbsp grated coconut
  •  Hing-pinch
  •  Turmeric-pinch


Method: Add little oil in a pan, roast the vermicelli well and keep it aside. Next add oil, add mustard seeds, followed by urad dal, channa dal ,and jeera, hing, green chillies, curry leaves, turmeric and sauté wellAdd peas, salt,and reduce the flame. Add the vermicelli and add boiled water. Cook till the water evaporates. Mix well. Garnish with coconut and coriander leaves. Serve hot either with chutney or raita or enjoy just like that. 

I have served Peas Sevai with Cucumber raita 

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Boiled Peanuts / Boiled Groundnuts / Mungfali

Boiled peanuts is a snack loved by all. Simple and fun snack recipe and very easy to make it too.  Boiled Peanuts are also called as  Groundnuts or Mungfali. Of course you need to shell it before you enjoy this hot, salty snack.

Boiled Groundnuts / Mungfali 

INGREDIENTS

  • Fresh raw peanuts 
  • Table / Rock salt (adjust as per your taste)
  • Water for cooking

METHOD - 

First  rinse the raw unshelled peanuts in water thoroughly several times. 

Once clean, put the water, bit of oil, the peanuts in a pressure cooker. Put water, salt, seasoning, peanuts in a pressure cooker. Cook for 25-30 mins.
If you want it more softer, cook for 10 more mins. 
Drain the water away. 
Enjoy just like that while you read a book, watch the rains or play with your family.


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In the end, it's not going to matter how many breathes you took, but how many moments took your breath away.Shing Xiong

May 21, 2019

Ragi Masala Idli

Ragi Masala Idli is interesting twist to the normal idlis. Soft with a blend of spices and seasonings gives it a great taste. Enjoy hot with chutney.

This recipe is a healthy combination of ragi flour with the normal idli batter. It is quick to make, easy to serve, just dunk a hot fluffy piece of Idli in freshly prepared chutney and you are off for a great start of your day! A small change in the typical Idli recipe but loaded with nutrients and fiber just by adding the humble Ragi. 

You must be knowing Ragi has immense health benefits! Give this recipe a try!

Recipe Details

Prep Time- 7 mins
Cook Time-10 mins
Total Time- 17 mins
Servings-16
Author- Smitha
ragi, masala , idli, masala idli, ragi masala idli
Ragi Masala Idli

Ingredients : 

  • Idli Batter 
  • Ragi flour 
  • Onion : 1finely chopped
  • Green chillies : 1 or 2, chopped
  • Coriander leaves : few chopped
  • Mustard seeds : 1 tsp.
  • Curry Leaves : 5-6 nos.
  • chana dal:1/4 tsp
  • urad dal:1/4 tsp
  • Salt to taste
  • oil:1/2 tsp
  • Chutney pwd:2 tsp (opt)


Method -  Mix the idli batter with ragi flour and keep it aside for 1/2 hour. In a pan, heat oil. Prepare seasoning with curry leaves, mustard seeds, chana dal urad dal, green chillies once done pour it in the ragi-idli batter. Next add chopped coriander leaves,onions ,salt to the batter and mix well. Add chutney pwd and mix. Set for 10 mins.

Apply oil onto the idli plates and pour the batter in a spoon. Steam it in pressure cooker for 15-20 mins on medium flame. 

Serve Ragi Masala Idli hot with ghee, chutney or saagu.




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Do check other exciting breakfast recipes for your weekend.

You can also look for other interesting recipes you can make from Ragi/ Finger Millet Flour

Ragi Dosa

Ragi Sevai Upma

Ragi Paddu


We are made wise not by the recollection of our past, but by the responsibility for our future."George Bernard Shaw 

May 7, 2019

Navil Kosu Carrot Akki Rotti

Navil Kosu Carrot Akki Rotti is a colourful and tasty blend of Navilkosu and carrots  with spices in rice flour.  Navil Kosu or Naval kol is known as Kohlrabi in English. Both these vegetables are loaded with nutrients and perfect for adults and kids alike.


Akki Rotti ( Kannada) made from rice  flour is a breakfast / lunch speciality of Karnataka.

It can be made from different kinds of vegetables added to it and served with either chutney, kosambris or saagu or gravies. You can just enjoy it with just butter too!


Navil Kosu Carrot Akki Rotti 
Ingredients 

Rice flour          2 cups 
NavilKosu          1 cup grated
Carrot                1/2 cup  grated
Cilantro leaves   handful chopped
Coconut            little(opt)
Green chillies        5-6 (as per taste)
Jeera/ Cumin seeds      1 tsp
Oil                     2tbsp
Salt                   to taste
Water              ( as required)
Method
In a bowl mix rice flour with chopped and grated veggies, chilies, Cumin /jeera , coriander leaves, coconut ,add salt. Add warm water, mix well to a soft  dough. Keep covered for 10 mins. Take 1tsp of oil, smear around a tava, take dough and spread around it.
Keep this on medium heat, cover and after minute, add oil around sides or so it will be ready to be taken out. If you want more crispy leave it of little longer.

To make another rotti, hold the pan upside down and run cold water all around it, pan will be cool to make another rotti by this time(be careful while running water onto hot vessel, water will start sizzling as soon as it hits the pan). Serve this soft rotti hot with chutney of your choice and dash of butter.



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Do try out Cabbage Akki Rotti ,  Methi Paratha , also check other breakfast recipes under
Menu Planner.

'Whenever you find yourself on the side of majority,its time to pause and reflect'.Mark Twain

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