Minty Veg Biriyai

Minty Veg Biriyai

Pre Preparations: 15 Minutes
Preparations: 45 Minutes

Ingredients

Basmati (SELAM) Rice: 200 Grams ( 1 Cup )

Cut veggies: 2 Cups ( potatoes, cauliflower, carrot, beans, green peas, onion)

Ginger - Gralic paste: 1 Tbspn

Ghee: 2 Tbspn

Biriyani Masala: 2 Tbspn

Salt to Taste

Red Chilly Powder: 1 Tbspn

Turmeric Powder: 1 tspn

Bay Leaf: 2 Nos.

Cloves: 10-12 Nos.

cardamom: 5 -6 nos.

Black whole peppers: 4-5 Nos.

Cinnamon stick: 1 Inch (2 Nos.)

Sliced Fried Onion (Birasto): 1/2 Cup.

Mint Leaves: 1 Cup.

Chopped Coriander leaves: 1/2 cup.

Thick Curd: 1 Cup

Water as required.

Method

Boil water, when boiling add 4-5 cloves, 1 Bay leaf, 1 cinnamon stick and spoon full of Oil.

Once water is fully boiling, Add rice. Add a pinch of salt to it.

Cook it for 5 - 10 Minutes. Don't cook the rice fully. Rinse the access water. Keep the cooked rice aside.

In a Pan, heat oil. Add bay leaf, cinnamon stick, black pepper and cardamom. Saute them for a while. 

Add Finely chopped onion and cook it till translucent.

Add all the veggies to it. Mix it well. 

Season it with all spices and again mix gently. 

Add a cup of curd and half cup of water to it. Mix it well.

Add roughly chopped mint and coriander leaves.

Cook the veggies with closed lead for 10 -15 minutes. 

Add water / Curd if required.

Take the pan off the flame. Keep it  aside for a while with closed lead. Biriyani Gravy is ready.

In a pot or deep thick bottom vessel, spread a first layer of biriyani gravy, then a thick layer of cooked rice.

Spread fried onion (Birasto), roughly chopped coriander and mint leaves on this layer. Sprinkle a bit of biriyani masala and one full spoon of pure ghee.

Again make a layer with gravy and repeat it until you use all the cooked rice & gravy.

Close the lead and cover the edges with dough / aluminum foil. Cook the same on a low flame for 10 - 12 minutes.

Hot MINTY VEG Biriyani is ready to serve.

It can go best with "Mirchi Ka Salan", "Masala Curd" or any of the curd gravy/ curry.

ENJOY !!!

Multi-Millet 'Thatte' Idli PIZZA

Multi-Millet 'Thatte' IDLI PIZZA

Preparation Time: 20 Minutes

Servings: 2

Ingredients

Multi-Millet Idli Batter: 1 Cup (We have used Farmz2Familiez ready to use batter).

Salt to Taste

Chopped Onion: 2 Tbspn

Chopped tomato: 1 Tbspn

Chopped Capsicum: 1 Tbspn

Jalapeno: 5 - 6 Nos.

Grated Cheese: 1/2 Cup

Pizza Gravy: 1/2 Cup

Oregano: 1 Tbspn

Chilly Flakes: 1 Tbspn

Olive Oil: 1 tspn

Method

Use Dhokla Plate (Thatte Idli Plate) to prepare a large Idli from Multi-millet Idli Batter. Keep it aside. Let it cool for a while.

Spread Pizza gravy on the Idli. Top the pizza with all the toppings.

Lastly sprinkle grated cheese, oregano, chilly flakes and olive oil on top of it.

Bake it on Micro - High for 5 minutes.

IDLI Pizza is ready.

Serve it hot with any type of deep.

ENJOY !!!

MultiGrain IDLI TAVA HANDWA

MultiGrain IDLI TAVA HANDWA

Preparation Time: 20 Minutes

Servings: 4

Ingredients

Multi Grain IDLI Batter: 1 Cup ( We used Farmz2FamilieZ ready to use Batter).

Semolina (Sooji): 1/2 Cup

Curd: 2 Tbspn.

Water as required.

Crushed Fresh Green Peas: 1/2 Cup

Crushed Corn: 1/2 Cup

Green Chilly/Garlic Paste: 2 tspn

Salt to Taste

Dry Fenugreek seeds: 1 Tspn

Cooking Soda: Pinch of it.

Turmeric Powder: Pinch of it.

Oil to sallow fry.

sesame seeds: 2 Tbspn.

Method

In a mixing bowl, Mix Semolina and Curd and mix it well. Keep it aside for 3-4 minutes.

Add all the veggies, chilly garlic paste, turmeric powder, salt into Multi Grain IDLI Batter. Mix it well. Add Semolina Mixture to it and mix well. Keep on adding water as required to make pouring consistency of the batter.

Heat oil on a flat pan. Sprinkle some sesame seeds.

Spread  the batter on the Pan and Cover a pan with the lead. let it cook for a while. Shallow fry it both the sides until brown.

Serve it hot with the Hung Curd or any  Deep.

ENJOY !!!

Note: Multi Grain Batter Contains: Rice, Urad Dal, Pearl Millet (Bajara), Finger Millet(Raagi),Jowar,  Whole Green Gram, Black & White ChickPeas

IDLI Sandwich

IDLI Sandwich

Pre - preparations: 15 Minutes
Preparations: 15 Minutes
Servings: 4

Ingredients

Idli / Dosa Batter: 500 Grams

For Stuffing
Boiled Potato: 4 Nos.
Chopped Onion: 2 Nos.
Daalia (roasted gram): 1 Tbspn
Green Chillies: 2 Nos.
Curry Leaves: 7-8 Nos.
Mustered seeds: 1 tspn
Hing: 1 tspn
Salt to taste
Oil: 1 Tbspn.

Method

To prepare stuffing, first heat oil into a pan, add mustered seeds and let them crackle for a while.

Add pinch of Hing, Daalia, green chillies, curry leaves to it and saute for a while.

Add chopped onion and pinch of salt. Let it be translucent and pink.

Add boiled and mashed potatoes to it and mix it well. Add Salt to taste and mix it well.

Stuffing is ready. Transfer it in a bowl and keep it aside.

Steam thick and spongy Idli in a Tatte Idli tray. Let it cool for a while.

Un-mold it and cut it in a square shape with pizza cutter or smooth edged knife.

Cut the Idli from the middle and separate two layers of it.

To assemble the sandwich, on one layer of idli spread some tomato chutney and on other layer of it, spread the stuffing evenly. Cover the stuffed layer on another layer.

Put the prepared sandwich in a electric griller / toaster, and cook it for 5 minutes. Make sure even impression is there on both the sides of the sandwich.

Cut it in triangle and serve it hot with red tomato chutney.

Enjoy !!!

Mango Rice

Mango Rice

Preparation Time: 20 Minutes
Servings: 2

Ingredients

Cooked Rice: 200 Grams (1 Cup).
Chopped Onion: 1 Medium
Grated Raw Mango (We used Totapuri): 1 Big
Dalia (split yellow gram): 1 Tbspn
Mustered Seeds: 1 tspn
Curry Leaves: 5-6
Salt to taste
Chopped Green Chilly: 2-3
Oil: 1 Tbspn

Method

Heat oil in a pan.

Add mustered seed and let them crackle.

Add dalia and curry leaves to it and saute till they are fried and some what brown.

Add chopped onion and saute it till translucent.

Add grated raw mango and saute it lightly for a while.

Add salt, turmeric powder and mix well.

Add cooked long rice to it and mix it very gently.

Serve it hot !!!

Enjoy

Lemon Rice (Chitranna)

Lemon Rice (Chitranna)

Preparations: 5 Minutes
Cooking Time: 10 Minutes
Servings: 2

Ingredients

Cooked Rice; 200 Grams

Sliced Red Onion: 2 nos. (Medium)

Sliced Green Chillies: 2 nos.

Curry Leaves: 6-7

Gram Dal: 2 tspn

Hing: pinch.

Oil: 2 Tbspn

Mustered Seeds: 2 tspn

Salt to taste

Turmeric powder: 1 tspn

Lemon juice: 2 Tbspn

Method

Heat oil in a pan. Add mustered seeds and let them crackle. 

Add curry leaves, green chillies and gram dal to it and let them crackle too.

Add a pinch of hing and sliced red onion to it. 

Add salt at this stage and let it cook till pink.

Add cooked rice. Switch off the flame, and mix it well. 

At the last, add lemon juice and gently mix it.

Serve it hot.

ENJOY !!!

Aaloo Palya (South Indian Style)

Aaloo Palya (South Indian Style)

Preparation: 15 Minutes

Servings: 4

Ingredients

Boil Potatoes: 5 Medium

Tomato: 1 Medium

Onion: 2 Medium

Green Chillies: 3-4 Nos.

Curry Leaves: 5-6 Nos.

Urad daal: 1 Tbspn

Chana Daal (Daaliya): 1 Tbspn.

Oil: 2 Tbspn

Mustered seeds: 1 tspn

Hing: Pinch

Salt to Taste

Turmeric powder: Pinch

Water as required.

Method

In a pan, heat oil. Add mustered seeds and let them crackled. Add Curry leaves, green chillies, Hing and mix well.

Add urad daal and chana daal to it and cook till brown.

Add sliced onion to it and cook till pink and translucent. Add pinch of salt at this stage.

Add sliced tomatoes and mix well. Add little bit of water and let it cook for a while.

Mesh boiled potato mean while it's cooking.

Once onion and tomatoes are cooked, add this meshed potatoes to it and add almost cup full of water to it.

Season it with turmeric powder, salt to taste. Mix it well.

Cook for a while till the gravy is thick.

Serve it hot !!!

Goes well with any kind of Dosa (Set Dosai, Khali Dosai, Paper plain dosai, etc...)

Enjoy !!!

SET DOSAI

SET DOSAI

Preparation: 30 Minutes

Servings: 4

Ingredients

Rice: 2 Cups

Udad Daal: 1/2 Cup

Poha (Rice Flakes): 1 Cup

Dry Methi (Fenugrik) seeds: 1 + 1/2 Tspn

Salt to taste

Oil to saute dosais.

Baking Soda: 1 Tspn

Method

Wash and soak rice, udad daal and Methi seeds for almost 6 - 8 hours.

Wash and soak Poha for 1 hours.

Grind Udad Daal, Poha and Methi seeds altogether in a mixture jar.

Take it in a mixing bowl and mix it well. Make sure mixture is smooth enough.

Grind Rice smoothly by adding necessary water. We used almost 1/2 Cup of water.

Add this rice paste to the previous mixture and mix them well.

Cover the bowl with the lead tightly and place it in a warm place over night (10-12 hours). We placed it in a preheated Oven.

Batter should be double raised and fermented in the bowl. Mix it lightly. 

Add salt and baking soda and mix again. Keep aside for 10-20 minutes.

On a flat pan, Put 1 tspn of Oil and spread batter like a pan cake. Keep it thick. 

Cook well both sides by applying little oil.

Set Dosai is ready to be served hot with GHEE.

Serve it with Hot Aloo palya (Mumbai style Potato curry) !!!

Tomato Onion Chutney

Tomato Onion Chutney

Preparation Time: 15 Minutes.

Servings: 4

Ingredients

Fresh Tomatoes: 3 Medium

Chopped Onion: 2 Medium

Garlic Cloves: 6-7

Red Dry Chillies: 2 Nos.

Urad Dal: 1 Tbspn.

Chana Dal: 1 Tbspn.

Oil: 2 Tbspn

Mustered Seeds: 1 tspn

Salt to Taste

Curry Leaves: 5-6

Method

Heat Oil in a pan.

Add Urad dal and Chana dal and roast them till brown.

Add Chopped Garlic, dry Red Chilies, and roast them altogether again for 1 minute.

Add Chopped Onion and saute them till it becomes light pink and Translucent.

Add pinch of salt and chopped tomatoes to it and saute till they are soft.

Switch off the Gas.

Let it cool for 2 minutes.

Take this in a mixture Jar and add pinch of salt to that. Make a very soft paste.

Take this mixture into a bowl.

In the same pan, Heat 1 Tbspn of oil. Add pinch of asafoetida, mustered seed and curry leaves to it.

Simmer it on the chutney.

Mix it well.

The very tasty South Indian Tomato Chutney is ready to serve.

Best goes with all type of Dosa, Idli, Paddu, Rice... and many more south Indian dishes.

ENJOY !!!

It can be stored in a air tight jar almost for a week.

Masala Papad Dosai

Masala Papad DOSAI (Dosa)

Preparation time: 15 Minutes.
Servings: 2

Ingredients

Dosa Batter: 250 Gms

Finely Chopped Onions: 2 Tbspn

Finley Chopped Cucumber: 2 Tbspn

Finely Chopped Tomatoes: 2 Tbspn

Finely Chopped Capsicum: 2 Tbspn

Coriander leaves for garnishing.

Salt to taste

Sugar: 1 tspn

Chaat Masala: 2 tspn

Lemon Juice: 2 tspn

Coconut Chutney to serve with.

Oil to prepare dosa.

Method

In a Dosa batter, add sugar, salt and let it rest for a while. 

On a flat pan, add a big spoon of batter and spread it evenly. Make a thin even layer.

Apply few drops of Oil to it and let it cook till it become crispy. Cook it both the sides till it is brown and crispy.

In a bowl, take finely chopped veggies. Separately mix Lemon juice, salt, and a few drops of oil. Add this mixture to the copped veggies.

Mix it well.

On a crispy Dosa, spread this salad mixture evenly.

Sprinkle some Chaat masala to it.

Cut it in triangular shape.

Serve it with traditional south indian Coconut chutney.

ENJOY !!!

Mix Veg Paniyaram

Mix Veg Paniyaram

Pre-Preparation Time: 5 Minutes.

Preparation Time: 5 Minutes.

Servings: 2

Ingredients

Idli Batter: 2 Cup

Chopped onion: 1 medium

Chopped capsicum: 3 Tbspn.

Chopped carrot: 1 Tbspn.

Blanched corns: 1 Tbspn.

Chopped Green Chilly: 1

Oil: 2 Tbspn

Urad Dal: 1 Tbspn.

Cumin Seeds: 1 tspn

Curry leaves: 6 to 7

Method

Take a pan, heat 1 Tbspn oil and add cumin seeds. 

Add green chillies, curry leaves, urad dal, onion, capsicum, carrot and corn. 

Saute them for 2 to 3 minutes.

Add this mixture to the idli batter and mix it well.

Greece the paniyaram pan and pour the batter into it.

Cook for 1 minute.

Turn all the Paniyarams and cook them for 1 minute.

Arrange them in a serving plate and serve it with coconut chutney.

Enjoy!!!