MIXED VEGETABLE KHICHIDI

Here is a quick and easy,wholesome and tasty  breakfast....

There are times when you are pressed for time or not just in a mood to spend a long session before the stove...

or when you have just a little of this and that in your kitchen and you have to whip up a meal without a magic wand and feed a hungry army ...

In such a time ,this dish is a savior...

In fact,it was one such a morning when I whipped up this Khichidi and let me tell you-It as a sellout!


INGREDIENTS

• RAWA-1 1/2 CUP
• OATMEAL-1/2 CUP
• SEMOLINA(SEMIYA) 1/2 CUP
• ONION-1
• TOMATO-1
• CARROT-1
• POTATO(SMALL)-1
• SHELLED GREEN PEAS-1 TABLESPOON
• GREEN CHILLIES-3-4
• TURMERIC POWDER-1/4 TEASPOON
• LIME JUICE-1 TABLESPOON
• CASHEW NUTS-10
• MUSTARD SEEDS-1/4 TEASPOON
• URAD DHAL-1/2 TEASPOON
• CHANNA DHAL-1/2 TEASPOON
• OIL -2 TABLESPOONS
• SALT TO TASTE
• CURRY LEAVES AND CORIANDER LEAVES-FEW

MEHTOD

• Heat a tablespoon of oil.
• Fry the broken cashew nuts and lightly fry the rawa,semolina and oatmeal till they become a crumbly mixture.Keep aside.
• Chop the onions,carrot,potato and tomato into small pieces.
• Heat 1 tablespoon of oil in a kadai.
• Fry the mustard seeds and dhals.
• Fry the chopped chillies and onions till the onions turn transparent.
• Now saute the chopped vegetables and peas.
• Add the salt and turmeric powder.
• Add 4 cups of water and boil well till the vegetables are cooked.
• Now,reduce the heat of the stove and add the roasted rawa mixture little by little,stirring continuously so no lumps are formed.
• Increase the heat and stir continuously till it absorbs the water and leaves the sides of the kadai.
• Remove from heat and add the lime juice and mix well.
• Garnish with curry and coriander leaves.
• Serve with chutneys ,sambar or any side dish of your choice.

TOMATO OOTHAPPAM

Another oothappam with a pretty twist...

INGREDIENTS

• DOSA BATTER-2 CUPS
• CHOPPED ONION-1
• CHOPPED GREEN CHILLIES-3-4
• TOMATO SLICES- 10-15
• SALT TO TASTE
• OIL FOR COOKING

METHOD

• Mix the chopped onions,chillies and salt to taste with the batter.
• Stir well.
• Heat a dosa pan / tawa.(Preferably a heavy one)
• Pour a ladle full of batter on the hot pan and spread it into a rather thick round.Add some oil around it.
• Cook over slow heat. 
• Place a few tomato slices on it.
• Flip  over and cook the other side too with  some more oil.
• Serve hot with chutneys /sambar/podi and oil...

http://mykitchenodyssey.blogspot.in/2014/08/first-anniversary-give-away.html

http://haffaskitchen.blogspot.in/2014/08/my-1st-event-announcement-back-to-school.html

ONION OOTHAPPAM

INGREDIENTS

• IDLI/DOSA BATTER -2 CUPS
• FINELY CHOPPED ONIONS-1 1/2 CUPS
• CHOPPED GREEN CHILLIES-4-5
• SALT TO TASTE
• OIL 

METHOD

• Mix half of the onions with the batter.
• Mix in the chopped chillies and a little salt to taste.
• On  a hot tawa,spread a ladle full of this mix .
• Drizzle oil on the sides and sprinkle some onions on the top.
• Cook on medium flame/heat.
• Turn over and cook the other side too adding a little oil.
• Serve hot with coconut chutney and sambar.

Since these are much heavier than regular dosas,they take longer  to cook and burn easily without cooking well ,if the heat is high .So it is preferable to use a heavy tawa and cooked on controlled heat

lhttp://cooking4allseasons.blogspot.com.br/2014/08/come-join-us-for-breakfast-august-event.html

PODI OOTHAPPAM

Here is a tasty variant of the regular oothappam  ....

It is a meal in a dish made with leftover idli/dosa batter...


INGREDIENTS

• IDLI /DOSA BATTER -2 CUPS
• GREEN CHILLY-1
• ONIONS(chopped)-1 TABLESPOON
• IDLI MILAGAAI PODI-1/2 CUP
• GINGELLY/SESAME OIL 

METHOD

• Mix the chopped onions,and green chilli bits in the batter .
• Make sure the batter is a few days old and slightly sour.
• Heat a  heavy tawa .
• Pour a ladle full of batter on the tawa and spread it into a circle.
• It should be slightly thicker  than a dosa.
• Drizzle a teaspoon or more of oil.
• When slightly done,sprinkle some idli milagaai podi over it.
• Flip and cook the other side also.
• Remove from the pan. 
• Serve hot with sambar ,chutney or even fresh curds and pickles.
• They make an excellent lunch box meal too.

http://cooking4allseasons.blogspot.com.br/2014/08/come-join-us-for-breakfast-august-event.html

IDLI /SOUTH INDIAN IDLI

No South Indian breakfast is complete without

a couple or more of soft,spongy ,fluffy hot idlis...

In fact, Idlis -served with a combination of 

coconut chutney and vegetable sambar makes 

it one of the best ,nutritionally balanced, low fat 

breakfast in the world... 

Making of the idli is one of the easiest thing for 

any South Indian but the same simple recipe

poses a great challenge to people from 

the Northern parts of the country...

If you follow the steps meticulously, then making Idlis 

is a cakewalk to you too...

INGREDIENTS

• IDLI RICE -4 CUPS
• DEHUSKED URAD DHAL-1 CUP
• FENUGREEK  SEEDS(optional)-1 TEASPOON
• SALT TO TASTE

PREPARING THE BATTER

• Soak the rice and urad dhal in seperate containers with enough water. Soak the fenugreek seeds along with the urad dhal.
• Let them soak for 4-5 hours .
• Drain and wash them well with lots of water.
• Now add the drained urad dhal and fenugreek to a  grinder and grind well adding little water at a time.(Some add a lot of water at one go and switch on the grinder and let in run for a long time-that does not give the desired result)
• As the grinding goes on,you get a smooth, light and fluffy batter. 
• Take a little blob of this batter and drop it in a bowl of water. If the batter floats as a ball,then you can be sure that the urad dhal is well ground.
• Now remove this batter from the grinder and transfer it to a large vessel.
• Next ,add the drained and cleaned  soaked rice to the grinder and grind well with enough water.
• Let the rice be very slightly grainy in texture when ground.(too smooth batter spoils the lightness and softness)
• Now mix both the ground batters and add salt to taste.
• Ferment well for 6-8 hours(depending on the weather- in hot Indian summer months,you need just 5-6 hours for the batter to ferment and rise while colder days need longer hours ,Sometimes even a day)
• When the batter has risen well, mix slightly.
• Leaving it in  the fridge helps you make soft idlis for a few days  but storing them outside the fridge lets the batter turn sour...but the sour batter is great for dosas,utthappams,kara appams/paniyarams etc.
• So,once you master the batter making,you can use your creativity and turn out a number of breakfast and dinner recipes...

TO MAKE IDLIS...

• Grease the plates of an Idli mould/idli thattu.
• Pour a ladle of batter in every depression in the mould.
• Set the moulds in the stand and steam them in an idli cooker or pressure cooker  (without weight) for 8 - 10 minutes.
• To test if they are well cooked,insert a sharp knife into one idle.If it comes out clean ,then they are done.

Serve hot with coconut chutney,coriander /mint/tomato chutney and sambar.

Another easily available side dish for idlis are Idli Milagaai Podi and Sesame oil...

Linking to...
http://cooking4allseasons.blogspot.com.br/2014/08/come-join-us-for-breakfast-august-event.html

WHEAT RAVA BHAATH

Here is a simple,healthy and tasty meal in a dish....


INGREDIENTS

• BROKEN WHEAT(WHEAT RAWA)-2 CUPS
• MOONG DHAL-1 TABLESPOON
• CHOPPED ONIONS-2
• GREEN PEAS-1 TABLESPOON
• GREEN CHILLIES-4-6
• OIL-2 TABLESPOONS
• MUSTARD SEEDS-1/4 TEASPOON
• URAD DHAL-1/2 TEASPOON
• CHANNA DHAL-1/2 TEASPOON
• ASAFOETIDA POWDER- 1 BROAD PINCH
• SALT TO TASTE
• CURRY LEAVES-A FEW

METHOD

• Heat the oil in a pressure pan,
• Fry the mustard seeds,urad and channa dhals.
• Now ,add the chopped chillies,onions and green peas.Fry for a minute.
• Then add the wheat rawa and moong dhal and fry for a few seconds.
• Add 4 cups of water and salt to taste.
• Pressure cook till done (4-5 whistles)
• Open the pressure pan.
• Add the asafoetida  powder.
• Mash lightly.
• Garnish with curry leaves.

#This is a healthy food suited for all-It is specially suited for the elderly ,little children and  diabetics .

#Serve hot with any chutney ,sambar or even curd raithas.

#This dish is good for breakfast or dinner-In short,it is a meal in a dish.

# you can make it tastier and healthier by adding more vegetables or spinach too.

Linked to http://haffaskitchen.blogspot.in/2014/08/my-1st-event-announcement-back-to-school.html

BARNYARD MILLET /KUDIRAIVALI VEGETABLE KHICHIDI

Now,let us get back to the basics...

Our long forgotten grains are now 

regaining their past glory and 

are what were the staple food of our villagers

are now recognized as

 the real power house of good health

and are lining our departmental store shelves

and they are decorating our dining tables....

Here is a healthy dish with barnyard millet-

a healthy meal in a dish!

INGREDIENTS

• BARN YARD MILLET - 2 CUPS
• ONION-1
• CARROT-1
• CAULIFLOWER -2 CUPS
• GREEN PEAS - 1 CUP
• TURMERIC POWDER-1/4 TEASPOON
• SALT TO TASTE

SEASONING

• GREEN CHILLIES-5-7
• OIL-2 TABLESPOONS
• MUSTARD SEEDS-1/2 TEASPOON
• CHANNA DAL-1 TEASPOON
• URAD DAL-1/2 TEASPOON
• CURRY LEAVES -FEW

METHOD

1. Wash ,clean and drain the barnyard millets (kudirai vali arisi).
2. Heat oil in a pressure pan.
3. Fry the seasonings.Fry the chopped chillies.
4. Add the chopped onions.Fry till transparent.
5. Now add the chopped carrots,cauliflower bits and peas.
6. Add the barnyard millet,salt ,turmeric powder and 3 cups of water.
7. Pressure cook for 2 whistles.
8. Open the cooker. Serve hot with chutneys of fresh curds.

BREAD VEGETABLE DELITE

A few slices of bread and some vegetables make a delicious dish

which is fine for any meal....

INGREDIENTS

• BREAD-   8  to 10 slices
• ONIONS-2
• TOMATOES-2
• GREEN CHILLIES-6
• CARROT-1
• CAULIFLOWER BITS-2 CUPS
• GREEN PEAS - 1/2 CUP
• CORIANDER LEAVES -LITTLE
• OIL -1/4 CUP
• TURMERIC POWDER-1/2 TEASPOON
• CUMIN SEEDS-1/2 TEASPOON
• GARAM MASALA POWDER -1 TEASPOON
• SALT TO TASTE

METHOD

• Chop bread into small cubes.
• Chop the onions,tomatoes,carrots and cauliflower into small pieces.
• Heat the oil in a large pan.
• Fry the cumin seeds.Add chopped green chillies and onions.
• Fry well.
• Add tomatoes and cook till they are pulpy.
• Add the chopped vegetables .Stir fry till the vegetables are soft.
• Now add the turmeric powder and garam masala powder.
• Cook for a few minutes.
• Now add the bread cubes.Stir till it absorbs the moisture.

• Remove from heat and garnish with coriander leaves.

       Serve hot or cold with any raitha.(Preferably onion raitha.)

       This dish is a meal by itself and can be had at any time.

        It is a great lunch box recipe....

IDLI UPMA

Wondering what to do with a bowl full of left over idlis ?

Relax....Just leave them in you fridge and use them up to make 

this absolutely delicious Idli Upma....according to me this is one 

of the healthiest and tastiest form of leftover cookery ...and 

what more-  you can have this without any side dish too!

INGREDIENTS

• LEFTOVER IDLIS-10 -12

(crumble then well with your fingers)

• CHOPPED ONIONS-2 CUPS
• CHOPPED GREEN CHILLIES-4
• CURRY LEAVES -FEW
• SESAME OIL 1/2 CUP
• MUSTARD SEEDS -1/2 TEASPOON
• URAD DHAL -1/2 TEASPOON
• CHANNA DHAL -1 TEASPOON
• IDLI CHILLI POWDER - 1/3 CUP
• ASAFOETIDA POWDER - 2 PINCHES
• SALT TO TASTE

METHOD

1. Crumble the idlis into a lump free mixture.(It is easier to crumble refrigerated idlis into a lump free mixture)
2. Heat oil in  a pan.
3. Sputter the mustard seeds,dhals,green chillies and curry leaves.
4. Add the onions and fry till transparent. 
5. Add the salt.
6. Now add the crumbled idlies and toss well. add the idli chilli powder and asafoetida powder.Mix well . 
7. Remove from heat after a minute or two.
8. Serve hot .

This is not only a good breakfast but also a tasty lunchbox recipe.

LEMON AVAL

Aval or Rice flakes or Poha or Beaten Rice is a boon for those who want to whip up something in a jiffy...

Not only it is quick and easy to prepare but very tasty and healthy too...



INGREDIENTS

• AVAL(BEATEN RICE) 
•  THICK VARIETY          - 1 CUP
• LEMON -1
• OIL - 2 TABLESPOONS
• TURMERIC POWDER - 1/4 TEASPOON
• GREEN CHILLIES -   2 -3
• MUSTARD SEEDS - 1/4 TEASPOON
• URAD DHAL (DESKINNED) - 1/2 TEASPOON
• CHANNA DHAL -1/2 TEASPOON
• CASHEW NUTS -5 -6
• GRATED COCONUT
• CURRY LEAVES -FEW
• ASAFOETIDA POWDER -FEW PINCHES
• SALT TO TASTE

METHOD

Wash the aval well and soak it in water for 1/2 an hour.

Drain.Leave aside for another 15 minutes.

Heat oil in a kadai.

Splutter the mustard seeds,dhals, cashew nuts ,curry leaves and green chillies.

Add the soaked aval ,salt and turmeric powder.

Saute well for a few minutes.

Add the asafoetida powder.

Mix the grated  coconut.

Remove from the heat.

Add the juice of the lemon. Mix well.

Serve hot with coconut chutney.

Linking to...

http://haffaskitchen.blogspot.in/2014/08/my-1st-event-announcement-back-to-school.html

CARROT AND CORIANDER CHAPPATHI

Here is a tasty ,healthy and colorful chappathi packed with the goodness of wheat,carrots,and coriander leaves...

Can you think of any better way to make kids relish their veggies and greens ?



INGREDIENTS

• WHOLEWHEAT FLOUR -2 CUPS
• WHOLEWHEAT FLOUR FOR DUSTING
• CARROTS -2
• CORIANDER LEAVES - 1 SMALL BUNCH
• OIL OR GHEE -3/4 CUP
• GREEN CHILLIES -3
• SALT TO TASTE 

METHOD


Chop the carrots ,green chillies and cleaned coriander leaves roughly.

Grind them  and some salt in a mixie to a coarse paste without water.

Add the ground vegetables to the whole wheat flour.

Add salt to taste.

Mix well.

Knead them to a dough with a little oil /ghee and a sprinkling of water.

Keep aside for 30 minutes.

Make lime sized balls out of the dough .

Dust them with some dusting flour .

Roll them into chappathis.

Cook  both the sides on a hot tawa.

Drizzle with oil or ghee and cook till light brown spots appear on the surface of these chappathis.

Serve  hot with any sabzi or just raitha and pickle.

Linking to....
http://haffaskitchen.blogspot.in/2014/08/my-1st-event-announcement-back-to-school.html

http://cooking4allseasons.blogspot.in/2014/08/come-join-us-for-breakfast-august-event.html

LACCHA PARATHA

A wholesome ,crisp and hot Laccha  Paratha is the favorite dish of Not only the people of Punjab -but of all Indians and all lovers of Indian cuisine...

INGREDIENTS

• WHOLEWHEAT  FLOUR -2 CUPS
• PURE GHEE  -1/2 CUP
• SALT TO TASTE
• SUGAR -1/4 TEASPOON
• WATER FOR KNEADING
•  PURE GHEE FOR LAYERING AND  FRYING

METHOD

• Mix the salt and sugar to the flour.
• Add the ghee to the flour and mix well till it resembles bread crumbs.
• Add enough water and knead to a soft dough.
• Keep the dough covered for 2 hours.
• Make lime sized balls out of the dough.
• Role out the dough into a thin chappathi.
• Spread some ghee liberally on the chappathi.
• Now,bring it together in gathers and role it to form a round coil.
• Dust it with flour liberally. Role out a slightly thick paratha.
• Now cook this paratha on a hot tawa over mediun heat,drizzling it with melted ghee till golden brown spots appear on both the sides.
• Gently hold the paratha between your palms and give it a rub so that the layers separate slightly.
• Serve hot with Channa Masala,Dhal Makhanwala or any other side dish of your choice.

COCONUT DOSA

Here is a dosa with a different twist...

Really soft and aromatic...these dosas are a winner in any meal!!!


INGREDIENTS

• PARBOILED RICE (IDLI RICE) -1 CUP
• RAW RICE -1 CUP
• RICE FLAKES -1/2 CUP
• URAD DHAL (deskinned)-1 TABLESPOON
• GRATED COCONUT -1 CUP
• SALT TO TASTE
• SODA BICARBONATE-1/4 TEASPOON
• OIL FOR MAKING DOSAS

METHOD

• Soak both the rice varieties ,rice flakes and deskinned urad dhal for 4 -5 hours.
• Clean.Grind to a smooth batter along with the grated coconut.
• Add the salt.Mix well.
• Let it ferment for 6-10 hours.
• Now the fermented batter is ready for making dosas.
•  Add little water and beat the batter well till is reaches a pouring consistency.
• Now mix in the soda bicarbonate and let it froth in a few minutes.
• Heat a dosa tawa. Take a ladle full of batter and make a thin dosa.
• Drizzle little oil.
• Cook covered with a lid .cook one side only till done.

• Serve hot with chutney ,sambar or any other suitable side dish.

CARROT PURI

The young and the old love puris....

When you add some carrots to your puris

 they get a whole new twist!

What easier and better way can you think of 

to make fussy kids gobble up veggies?

To make these delectable carrot puris you need

INGREDIENTS

• WHOLEWHEAT FLOUR-2 CUPS
• GRATED CARROTS -2 CUPS
• GREEN CHILLIS-4
• CUMIN POWDER -1/4 TEASPOON
• SALT TO TASTE
• OIL FOR FRYING

METHOD

• Grind carrots and green chillies to a coarse paste.
• To the  flour, add carrot -chilli paste ,cumin powder and salt.
• Mix well. 
• Knead to a stiff dough with enough water.
• Leave aside for 30 minutes.
• Roll into 3 inch puris.
• Deep fry in hot oil.
• Drain.
• Serve hot with fresh curds and pickled.

# Linked to  http://haffaskitchen.blogspot.in/2014/08/my-1st-event-announcement-back-to-school.html

linked to   http://www.indusladies.com/food/kids-lunch-box-recipes/

PURI

What is a more inviting than a puffed up crispy ,hot puri?
The young and old cannot resist them....


INGREDIENTS

• WHOLEWHEAT FLOUR (ATTA) -1/4 KG
• SUGAR - 1/4 TEASPOON
• SALT  -1/2 TEASPOON
• OIL FOR FRYING
• WATER FOR KNEADING 

• Add the salt and sugar to the flour.Mix well.
• Add water little by little to the flour and make a fairly stiff dough.
• 
  
• Keep it aside for 15 minutes.
• Make 1 inch sized balls of this dough.
• Roll them in some flour and roll them into  round puris about 4 inch in diameter.
• 
  
• Fry them in hot oil till are puffed up and done.

SERVE HOT WITH POTATO MASALA OR ANY OTHER SIDE DISH OF YOUR CHOICE.

RAWA KHICHADI

INGREDIENTS

 RAWA (SOOJI)                -1 CUP
CHOPPED ONION        -1
CHOPPED TOMATO     -1(OPTIONAL)
CHOPPED CARROT      -1/2
PEAS                               -1 TABLESPOON
GREEN CHILLIES          -4
CURRY LEAVES            - FEW
MUSTARD SEEDS          -1/4 TEASPOON
GRAM DHAL                  -1/2 TEASPOON
URAD DHAL                   - 1/2 TEASPOON
OIL                                   -4 TABLESPOONS
CASHEWNUTS               -FEW
TURMERIC POWDER     -1/4 TEASPOON
SALT TO TASTE

METHOD

1.HEAT SOME OIL IN A KADAI AND ROAST THE SOOJI (RAWA)
2.HEAT THE REST OF THE OIL IN ANOTHER KADAI.
3.SPLUTTER THE MUSTARD SEEDS.THEN ADD THE DHALS, CASHEWS,CHOPPED CHILLIES,CURRY LEAVES ,ONIONS AND OTHER VEGETABLES. FRY FOR A FEW MINUTES.
4.ADD THE SALT AND TURMERIC POWDER.ADD 2.5 CUPS OF WATER AND BOIL
 FOR 5 MINUTES.
5.REDUCE THE HEAT.ADD THE FRIED RAWA LITTLE BY LITTLE-STIRRING CONTINUOUSLY.
6.COOK TILL THE MIXTURE SOLIDFIES AND LEAVES THE SIDES OF THE KADAI.
7.ADD A LITTLE MORE OIL/GHEE, IF YOU WISH.REMOVE FROM THE HEAT.
8.SERVE HOT WITH CHUTNEY /SAMBAR.

MALABAR ADAI

INGREDIENTS

PAR BOILED RICE    - 2 CUPS

RAW RICE               -   1/4 CUP

CHANNA DAL       -3/4 CUP

GREEN GRAM DAL    -1/2 CUP

TOOR DAL             - 1/2 CUP

CHILLIES-6

PEPPER                -1 TEASPOON

CUMINSEEDS       -1/2 TEASPOON

SALT TO TASTE

OIL FOR COOKING

METHOD

1. SOAK TOGETHER THE RICE AND ALL THE DALS FOR 5-6 HOURS.

2. DRAIN AND CLEAN THE SOAKED INGREDIENTS.

3. GRIND TOGETHER WITH CHILLIES, PEPPER AND CUMIN 

SEEDS WITH A LITTLE WATER TILL YOU GET A SLIGHTLY COARSE      PASTE.

4. ADD SALT .MIX WELL AND FERMENT FOR 8 HOURS (ON A HOT DAY, IT IS FERMENTED MUCH SOONER.)

5. THE BATTER IS NOW READY FOR MAKING YOUR ADAIS.

6. HEAT A TAWA AND POUR A LADLE FULL OF THIS BATTER AND SPREAD IT TO A CIRCULAR PANCAKE OF 3 - 4 MM. THICKNESS.

7. DRIZZLE OIL ON THE EDGES AND OVER IT.

8. COOK TILL DONE. THEN TURN OVER AND COOK TILL DONE.

#SERVE HOT WITH A DOLLOP OF BUTTER AND SOME POWDERED JAGGERY.

#AVIAL IS ANOTHER TASTY ACCOMPANIMENT FOR ADAI. SO ARE CHUTNEYS.

#AS THIS DISH IS RICH IN PROTEINS AND CARBOHYDRATES; IT IS A VERY HEALTHY DISH.

# AS A VARIATION, YOU CAN ADD CHOPPED ONIONS OR EVEN DRUMSTICK LEAVES TO YOUR ADAI BATTER.

Linking to...
http://cooking4allseasons.blogspot.com.br/2014/08/come-join-us-for-breakfast-august-event.html