It has a soft and crumbly texture — not too soft like upma and not too dry like podimas.
Perfect for busy mornings and weight loss diet.

How to make Ragi Aval Egg and vegetable stir fry

Now lets see how to make this Finger millet egg and vegetable stir fry or the ragi aval upma recipe

Ingredients

• Ragi aval – 1 cup
• water – 1/2 cup
• eggs – 4 (for vegetarian version add panneer and vegan version, add tofu)
• vegetables of your choice – 1/4 cup oi – 2 tbsp
• mustard seeds – little
• urud dal – 1/2 tsp
• cumin seeds – 1/2 tsp
• green chilli – 2 chopped finely
• curry leaves – a handful
• asafoetida – little
• onion – 1 medium sized
• salt – as per taste
• turmeric – less than 1/4 tsp
• coriander leaves for garnishing

Description

• Soak ragi with half cup water. use the same cup used for measuring the ragi.
• Heat oil in a pan.
• Add mustard, urud dal, cumin and fry a min.
• now add the green chilli, cury leaves and asafoetida.
• Add the onion and saute well.
• Add vegetables and sauté well.
• Break eggs and scramble well with the mixture.
• Add soaked ragi aval and mix well
• Add salt and turmeric. Cook until crumbly texture forms.
• Garnish with coriander and serve hot.

Tips

Do not over soak ragi aval.
Cook in medium flame to maintain crumbly texture.
Add more vegetables for kids.

FAQ

Is Ragi Aval good for weight loss?

Yes, it is rich in fiber and keeps you full for longer.

Can I skip egg?

Yes, you can make it completely vegetarian. Add panneer to make it as a vegetarian dish and add tofu to make it full vegan dish

Can it be stored?

Yes you can store it. But I advice you to consume with in the same day, so you can feel the freshness of egg and ragi.

ragi aval egg recipe
millet breakfast recipe
healthy ragi flakes recipe
protein rich breakfast
south indian millet recipes

The post Ragi Aval Egg and vegetable stir fry Recipe | Healthy Millet Breakfast appeared first on Learning-to-cook.

How to make Moringa leaves chappathi | drumstick leaves chapathi

Moringa leaves chappatthi | murungai keerai chappathi | drumstick leaves roti – Today we learn how to make healthy moringa leaves chappathi or drumstick leaves chapathi or the murungai keerai chappathi. Murungai keerai or the moringa leaves is very rich in iron content and helps to get the immunity power.

The drumstick leaves or the moringa Leaves is very good for health since it has a lot of iron content and calcium and other essential minerals and vitamins. It also improves the body immunity power.

What are the Health benefits of Drumstick leaves or the Moringa leaves

Drumstick leaves which is also called as Moringa leaves is very rich in iron content. Below are some of its health benefits

• Moringa leaves contains proteins, Calcium, Magnesium which helps to improve your stamina and boosts your immunity
• it is an excellent source of anti oxidants
• helps to keep the diabetes under control
• lowers cholesterol level and hyoer tension
• very good source of iron content
• Helps in loosing weight
• Controls constipation
• improves lactation and helps to meet the nutrient requirements during pregnancy and breast feeding period

you can check the other benefits of moringa leaves here.

With pleanty of benefits, you should try different recipes made with moringa leaves. Some are below

• Moringa soup
• Moringa leaves Pakoda
• Drumstick leaves rasam
• Moringa leaves masal vadai

If you love snack recipes, then do check the other below recipes

• Idli pakoda
• Rice pakoda
• Egg cutlet
• cabbage pakoda
• Potato rava fingers

If you love my recipes, then do subscribe to my Youtube channel for latest videos. For Recipes in English – Akilas Kitchen (quick recipes) and for recipes in Tamil – Just Samayal (detailed videos).

Ingredients used

Moringa leaves – 1 cup
Whole whear flour – 2 cups
Chilli flakes or chilli powder – 1 tsp
Turmeric – 1/4 tsp
Salt – as req
Ginger paste – 1 tsp
Asafoetida – little
Cumin seeds – 1 tsp
Ajwain seeds – 1/2 tsp (optional)
Water – as required
Oil – as required

Step by step instructions to prepare this Moringa leaves chappathi recipe

Lets see the step wise pictures to make the Moringa leaves chappathi.

Take the moringa leaves and the whole wheat flour in a big bowl.

To this add the chilli flakes, turmeric and the asafoetida

Include the salt, cumin seeds and the ginger paste or grated ginger

Mix well adding water little by little

add 1 or 2 tsp of oil and knead nicely to form a soft and smooth dough.

Cover and allow to rest for 20 to 30 minutes for a soft chappathi.

Make the chappathi

After 30 minutes, take a lemon sized ball from the dough and dust with little flour.

Dust the chappathi plate with some flour and keep the ball in the middle. Using a rolling pin, flatten the balls nicely to form a round shaped chappathi.

Now heat a tawa in medium flame and place the chappathi.

add little oil and spread slightly on chappathi. if you are making a roti, then do not add any oil.

Cook them for 2 min on both the sides until the colour of the chappathi turns light brown and you can see the bubbles.

Once both sides are well cooked, remove from tawa and serve them hot.

Before serving, if you want you can add little butter or desi ghee for extra flavor.

A simple side dish like curd/dahi and a pickle goes well with this taste and healthy Moringa leaves chappathi.

Recipe for making the Moring leaves chappathi

Print

Moringa leaves chappathi | Drumstick leaves chapathi recipe

Moringa leaves chappathi | Drumstick leaves chapathi recipe with easy step by step instructions and a video for your easy understanding and learning of the recipe.

Course Breakfast, dinner

Cuisine Indian

Keyword drumstick leaves chappthi, drumstick leaves roti, moringa leaves chappathi, moringa leaves recipes, moringa leaves roti, murungai keerai recipes

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

resting time 30 minutes minutes

Total Time 40 minutes minutes

Servings 3

Calories 150kcal

Author Akila

Ingredients

• Moringa leaves – 1 cup
• Whole whear flour – 2 cups
• Chilli flakes or chilli powder – 1 tsp
• Turmeric – 1/4 tsp
• Salt – as req
• Ginger paste – 1 tsp
• Asafoetida – little
• Cumin seeds – 1 tsp
• Ajwain seeds – 1/2 tsp optional
• Water – as required
• Oil – as required

Instructions

• Take the moringa leaves and the whole wheat flour in a big bowl.
• To this add the chilli flakes, turmeric and the asafoetida
• Include the salt, cumin seeds and the ginger paste or grated ginger
• Mix well adding water little by little
• add 1 or 2 tsp of oil and knead nicely to form a soft and smooth dough.
• Cover and allow to rest for 20 to 30 minutes for a soft chappathi.

Make the chappathi

• After 30 minutes, take a lemon sized ball from the dough and dust with little flour.
• Dust the chappathi plate with some flour and keep the ball in the middle. Using a rolling pin, flatten the balls nicely to form a round shaped chappathi.
• Now heat a tawa in medium flame and place the chappathi.
• add little oil and spread slightly on chappathi. if you are making a roti, then do not add any oil.
• Cook them for 2 min on both the sides until the colour of the chappathi turns light brown and you can see the bubbles.
• Once both sides are well cooked, remove from tawa and serve them hot.
• Before serving, if you want you can add little butter or desi ghee for extra flavor.

Video

Notes

see the below notes

Notes

1. if you are making roti, do not add oil while cooking
2. instead of chilli flakes you can add chilli powder or green chillies.

Who should avoid moringa leaves

Moringa leaves are highly nutritious, but should be avoided or limited by 

1. pregnant women

2. people on blood pressure

3. People on diabetes medication (risk of excessive lowering),

4. individuals with hypothyroidism and

5. those with kidney issues due to high potassium/calcium

The post Moringa leaves chappathi | Drumstick leaves chapathi appeared first on Learning-to-cook.

How to make Vegetable Godhumai Adai

This vegetable Godhumai Adai or the vegetable wheat adai is such an easy recipe that, it can be prepared in just 10 minutes of minutes and it is very helpful in weightloss as well as good for diabetic patients.

Today I have made this Vegetable Godhumai Adai or the Godhumai adai with whole wheat flour and if you want to make it more healthy, you can add half cup of ragi flour or other millet flour too.

I can say this is one of the healthiest and tastiest breakfast and once you have started preparing, you will definitely make this Vegetable godhumai adai or the godhumai adai or the wheat flour adai again and again for sure.

This vegetable Godhumai Adai is a stomach filling breakfast and you can feel full and energetic the whole day, after you have this adai.

If you love the dosa recipes, then do have a look at the below easy dosa recipes.

• Ragi Rava dosa
• colourful dosa
• instant ragi dosa
• Rava dosa
• Instant wheat dosa

If you love my recipes, then do subscribe to my Youtube channel for latest videos. For Recipes in English – Akilas Kitchen (quick recipes) and for recipes in Tamil – Just Samayal (detailed videos).

What side dish / chutney I recommend for this Adai

This Vegetable Godhumai Adai can be taken with just normal home made sambar and chutney. But I recommend the below chutneys

• hotel style kaara chutney
• spicy onion chutney
• Onion tomato chutney
• peanut chutney

You can also check the full list of my chutney recipes.

Is the Vegetable Godhumai Adai Vegan ?

Yes. I have made this Adai has a vegan recipe, since I have used only the water to dilute the Adai batter. As I have added only the water here, the Adai would not give a tangy taste. so you can add a 1 or 2 tsp of lemon juice if you want. If you are not vegan, you can prepare this Adai with buttermilk or yoghurt or even with milk.

Ingredients used for the recipe

• Grated carrot 1/4 cup
• cabbage 1/4 cup (grated or chopped)
• Grated potato – 1/4 cup
• Finely chopped tomato – 1 small size
• Finely chopped green chilly – 1
• Chilli powder – 1/2 tsp
• Cumin seeds – 1/2 tsp
• Turmeric – 1/4 tsp
• Salt as req
• Chopped Curry leaves – little
• Coriander leaves – little (i have not added here)
• Water – 300 to 400 ml ( or as req )
• Oil – little

Step by step instructions to prepare the Vegetable Godhumai adai

Now lets see the step by step pictures to make this easy and healthy recipe

Preparing the batter for adai

In order to make this vegetable godhumai adai, in a big bowl add the grated carrot and grated cabbage.

To This add finely grated potato, finely chopped green chilli, and finely chopped tomatoes.

Also.add the cumin seeds, chilli powder and the turmeric.

Now add the required amount of salt and chopped curry leaves and coriander leaves.

Here I have not added the coriander leaves, since I dint have that at home while preparing the Adai. Now add the whole.wheat flour to this.

Now slowly add the water and start mixing it. I have added about 2 and 1/2 cups of water (around 400ml) to make the desired consistency.

Instead of adding the water all at a time you can add it one cup at a time and start mixing the flour without any lumps.

the consistency should be thick for this recipe and not thin liquid has that of Dosa batter. Once you have obtained the correct consistency then you can stop adding the water. Let it rest for about 5 to 10 minutes so that you get a soft Vegetable Godhumai adai.

Cooking the Adai

Heat a tawa or pan, sprinkle little oil and slowly rub with tissue paper. Now add laddle full of the Adai batter and spread it in round shape slowly.

Add just 1 tsp of oil around the Adai for cooking and let it cook for 2 to 3 min on medium flame.

once the adai is cooked, slowly flip it to the other side and cook that side too for about 2 to 3 minutes.

When both the sides are cooked well, remove it and serve it hot in a plate with your favorite chutney.

I have served it with my favorite peanut chutney.

Tasty and healthy Vegetable Godhumai Adai is ready

Recipe to make the Healthy Vegetable godhumai Adai

Print

Vegetable Godhumai Adai | Vegetable Adai

This vegetable Godhumai Adai or the vegetable wheat adai is such an easy recipe that, it can be prepared in just 10 minutes of minutes and it is very helpful in weightloss as well as good for diabetic patients.

Course Breakfast

Cuisine Indian

Keyword godhumai adai, how to make wheat adai, vegetable adai, Vegetable godhumai adai

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

RESTING TIME 5 minutes minutes

Total Time 15 minutes minutes

Servings 4

Calories 100kcal

Author Akila

Equipment

• pan

Ingredients

• Grated carrot 1/4 cup
• cabbage 1/4 cup grated or chopped
• Grated potato – 1/4 cup
• Finely chopped tomato – 1 small size
• Finely chopped green chilly – 1
• Chilli powder – 1/2 tsp
• Cumin seeds – 1/2 tsp
• Turmeric – 1/4 tsp
• Salt as req
• Chopped Curry leaves – little
• Coriander leaves – little i have not added here
• Water – 300 to 400 ml or as req
• Oil – little

Instructions

Preparing the batter for adai

• In order to make this vegetable godhumai adai, in a big bowl add the grated carrot and grated cabbage.
• To This add finely grated potato, finely chopped green chilli, and finely chopped tomatoes.
• Also.add the cumin seeds, chilli powder and the turmeric.
• Now add the required amount of salt and chopped curry leaves and coriander leaves.
• Here I have not added the coriander leaves, since I dint have that at home while preparing the Adai. Now add the whole.wheat flour to this.
• Now slowly add the water and start mixing it. I have added about 2 and 1/2 cups of water (around 400ml) to make the desired consistency.
• Instead of adding the water all at a time you can add it one cup at a time and start mixing the flour without any lumps.
• the consistency should be thick for this recipe and not thin liquid has that of Dosa batter. Once you have obtained the correct consistency then you can stop adding the water. Let it rest for about 5 to 10 minutes so that you get a soft Vegetable Godhumai adai.

Cooking the Adai

• Heat a tawa or pan, sprinkle little oil and slowly rub with tissue paper. Now add laddle full of the Adai batter and spread it in round shape slowly.
• Add just 1 tsp of oil around the Adai for cooking and let it cook for 2 to 3 min on medium flame.
• once the adai is cooked, slowly flip it to the other side and cook that side too for about 2 to 3 minutes.
• When both the sides are cooked well, remove it and serve it hot in a plate with your favorite chutney.

Video

Notes

check the below notes

Notes

1. You can make this adai into crispy dosa, by adding half cup of rice flour and add more water to form a dosa consistency.
2. If you want you can add onions and little bit of ginger here.
3. Add any sort of vegetables like cauliflower, broccolli, baby corn etc. But only thing, the veggies should be finely chopped.

The post Vegetable Godhumai Adai | Vegetable adai appeared first on Learning-to-cook.

How to make Instant wheat Dosa

This Instant Wheat Dosa is a quick dosa recipe and can be finished in just 10 minutes, and tastes great with just simple chutney like peanut chutney or tomato chutney.

At times, we feel bored to make the dinner after a long tired day and in those time, when you need to feed your family with some healthy dish, then you can very well go for this Instant wheat dosa recipe.

The Instant wheat dosa, is quick, tasty, crispy and the most is, it is healthier too. In order to get the crispiness to the wheat dosa, little amount of rice flour is used. Adding the rice flour really changes the texture of the dosa to a thin and crispy form.

When you do not want to add the rice flour, you can very well skip it and make a thick dosa. If you want to make this as wheat rava dosa, you can add a 1/2 cup of semolina / rava and make this dosa to wheat rava dosa, which also tastes great.

If you love the dosa recipes, then do have a look at the below easy dosa recipes.

• Ragi Rava dosa
• colourful dosa
• instant ragi dosa
• Rava dosa

If you love my recipes, then do subscribe to my Youtube channel for latest videos. For Recipes in English – Akilas Kitchen (quick recipes) and for recipes in Tamil – Just Samayal (detailed videos).

What side dish / chutney I recommend for this dosa

This Instant wheat dosa can be taken with just normal home made sambar and chutney. But I recommend the below chutneys

• hotel style kaara chutney
• spicy onion chutney
• Onion tomato chutney
• peanut chutney

You can also check the full list of my chutney recipes.

Is the Dosa Vegan ?

Yes. I have made this dosa as a vegan, since I have used only the water to dilute the dosa batter. As I have added only the water here, the dosa would not give a tangy taste. so you can add a 1 or 2 tsp of lemon juice if you want. If you are not vegan, you can prepare this dosa with buttermilk or yoghurt or even with milk.

Ingredients used for this Instant wheat dosa Recipe

• Wheat flour – 1 cup
• rice flour – 1/4 cup
• water 3 to 4 cups
• onion – 1 small chopped finely
• green chilli – 1 chopped finely
• cumin seeds – 1/4 to 1/2 tsp
• salt as req
• turmeric – 1/4 tsp
• chilli powder – 1/4 to 1/2 tsp
• curry and coriander leaves – 1/2 cup chopped
• Oil – little for drizzling

optional ingredietns

• ginger – 1/4 inch chopped finely
• lemon juice – 1 to 2 tsp if you like tangy taste

Step by step instruction for making the Instant Wheat Dosa Recipe

Lets see the step by step procedure to make the recipe with pictures.

Preparing the batter

To prepare this wheat flour dosa, in a big bowl, add the wheat flour and the rice flour. if you want a thick dosa, and less crispier dosa you can reduce the amount of rice flour.

The batter need to be prepared as a thin consistency for this recipe. So you can add the water accordingly. Normally 3 to 4 cups of water is enough. Mix well without any lumps. Instead of water, you can also add butter milk or 3 to 4 tbsp of yoghurt and mix with water.

To this add the onion, green chillies and cumin seeds.

Also add the required amount of salt, turmeric and chilli powder.

Now add the curry and coriander leaves. If you want, you can add little finely chopped ginger and if you like tangy taste, add 1 tsp of lemon juice.

Now mix everything well and keep aside.

Preparation of Dosa

Heat the dosa tawa or dosa pan in high flame first. Use 1 tsp oil spread it evenly using a tissue or kitchen cloth or cut half a small onion and rub the tawa. Pour the batter on the hot tawa to form a round shape. No need to spread it like normal dosa.

Add 1 to 2 tsp oil around the dosa and cook on medium to high flame.

Once dosa turns light brown colour around the edges, you can flip the other side and cook it on low to medium flame for just 1 or 2 min only.

Once the dosa becomes golden and crispy on both the sides, remove it and serve it hot with your favorite chutney.

Tasty and Healthy Instant Wheat flour dosa is ready.

Recipe to make the Instant Wheat Dosa

Now Lets see how to make the Instant wheat dosa with step by step instructions and a video for your easy understanding.

Print

Instant Wheat dosa

Instant Wheat dosa is such an easy and tasty dosa recipe which can be prepared in just 10 minutes of time. When kids does not want to have the boring normal dosa, you can prepare this crispy instant wheat dosa and surprise them.

Course Breakfast

Cuisine Indian

Keyword crispy wheat dosa, godhumai dosai, Instant wheat dosa, wheat dosa recipe

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

0 minutes minutes

Total Time 10 minutes minutes

Servings 3

Calories 100kcal

Author Akila

Ingredients

• Wheat flour – 1 cup
• rice flour – 1/4 cup
• water 3 to 4 cups
• onion – 1 small chopped finely
• green chilli – 1 chopped finely
• cumin seeds – 1/4 to 1/2 tsp
• salt as req
• turmeric – 1/4 tsp
• chilli powder – 1/4 to 1/2 tsp
• curry and coriander leaves – 1/2 cup chopped
• Oil – little for drizzling

optional ingredietns

• ginger – 1/4 inch chopped finely
• lemon juice – 1 to 2 tsp if you like tangy taste

Instructions

Preparing the batter

• To prepare this wheat flour dosa, in a big bowl, add the wheat flour and the rice flour. if you want a thick dosa, and less crispier dosa you can reduce the amount of rice flour.
• The batter need to be prepared as a thin consistency for this recipe. So you can add the water accordingly. Normally 3 to 4 cups of water is enough. Mix well without any lumps. Instead of water, you can also add butter milk or 3 to 4 tbsp of yoghurt and mix with water.
• To this add the onion, green chillies and cumin seeds.
• Also add the required amount of salt, turmeric and chilli powder.
• Now add the curry and coriander leaves. If you want, you can add little finely chopped ginger and if you like tangy taste, add 1 tsp of lemon juice.
• Now mix everything well and keep aside.

Preparation of Dosa

• Heat the dosa tawa or dosa pan in high flame first. Use 1 tsp oil spread it evenly using a tissue or kitchen cloth or cut half a small onion and rub the tawa. Pour the batter on the hot tawa to form a round shape. No need to spread it like normal dosa.
• Add 1 to 2 tsp oil around the dosa and cook on medium to high flame.
• Once dosa turns light brown colour around the edges, you can flip the other side and cook it on low to medium flame for just 1 or 2 min only.
• Once the dosa becomes golden and crispy on both the sides, remove it and serve it hot with your favorite chutney.

Video

Notes

check the below notes

Notes

1. Instead of water, you can also add butter milk.
2. Adding onion is optional
3. Adding chilli powder to the batter enhances the taste, if you feel, it will be spicy, then you can avoid it.

The post Instant Wheat Dosa | Instant Godhumai dosa appeared first on Learning-to-cook.

How to make Hotel Style Kaara Chutney

This hotel style kaara chutney or simply the spicy chutney is very easy to make chutney yet tastes very delicious.

In some hotels the color and texture of the chutney simple attracts us too much. And there is a saying that, we can eat more idli’s based on the taste of the chutney’s alone. One such chutney is this kaara chutney recipe. Today we see how to make the hotel style chutney.

For any kind of chutney, I always prefer the gingelly oil or the so called sesame oil. It is good for health and chutneys taste great with this oil compared to other oils.

If you love the chutney’s then do have a look at the below tempting chutney recipes.

• Kadala paruppu chutney
• spicy onion chutney
• Fried gram chutney with coconut
• Simple onion tomato chutney
• Peanut chutney

You can also check the full collection of the chutney recipes in my site.

If you love my recipes, then do subscribe to my Youtube channel for latest videos. For Recipes in English – Akilas Kitchen (quick recipes) and for recipes in Tamil – Just Samayal (detailed videos).

Recipe to make the Spicy Chutney

Now Lets see how to make the Hotel style kaara chutney with step by step instructions and a video for your easy understanding.

Print

Hotel style kaara chutney recipe

Hotel style kaara chutney recipe is an easy and spicy chutney recipe, which goes well with idli and dosa. If you have this chutney, you can not resist eating at least 6 hot hot idli’s.

Course chutney, Side Dish

Cuisine Indian, tamil nadu

Keyword hotel style kaara chutney, kaara chutney

Prep Time 5 minutes minutes

Cook Time 8 minutes minutes

0 minutes minutes

Total Time 13 minutes minutes

Servings 4

Calories 50kcal

Author Akila

Ingredients

For chutney

• Gingelly Oil – 2 tbsp
• Onion – 2 big size
• tomato – 2 med size
• red chilli – 7 to 8 adjust as per your spice level (but the more the tastier)
• salt – as needed
• garlic – 3
• asafoetida – little
• grated coconut – 1/2 to 3/4 tbsp
• kashmiri chilli powder – 1 tbsp or kashmiri chilli – 1 or 2

For Tempering

• Gingelly oil – 2 tsp
• mustard seeds – little
• black gram – 1/2 tsp
• curry leaves – 2 springs

Instructions

To prepare the chutney

• For this kaara chutney, add 2 tbsp of gingelly oil in a pan and when the oil is hot, add the onion, garlic and salt. I also personally prefer the rock salt or himalayan salt for the chutney.
• Saute the ingredients well, until the onion becomes translucent. Now add the chopped tomato and the red chillies. The tomatoes must be tangy for this recipe, else you can add a little tamarind to this. Also adjust the chillies according to your spice level. The added chillies are spicy enough for our family taste buds.
• Saute them again for a while. Now add the grated coconut and the kashmiri chilli powder.
• Saute till the water content goes off and switch off the stove. allow to cool down completely and transfer to a mixie jar or a food processor.
• without adding any water, grind to a smooth paste. keep it aside.

Prepare the tempering

• To prepare the tempering, in a pan or vessel, add 2 tsp of gingelly oil and when hot, add the mustard, black gram (urud dal), and curry leaves.
• Now fry the dal till it turns light brown in color and switch off. Transfer the chutney to the serving bowl.
• Add the tempering to the chutney and mix well.
• Tasty, tempting and spicy Hotel style Kaara chutney is ready to served.

Video

Notes

check the below notes

Ingredients to make the recipe

For chutney

• Gingelly Oil – 2 tbsp
• Onion – 2 big size
• tomato – 2 med size
• red chilli – 7 to 8 (adjust as per your spice level) (but the more the tastier)
• salt – as needed
• garlic – 3
• asafoetida – little
• grated coconut – 1/2 to 3/4 tbsp
• kashmiri chilli powder – 1 tbsp (or kashmiri chilli – 1 or 2)

For Tempering

• Gingelly oil – 2 tsp
• mustard seeds – little
• black gram – 1/2 tsp
• curry leaves – 2 springs

Step by step instructions for preparing the Hotel Style Kaara chutney recipe

Lets see the step by step procedure to make the kaara chutney recipe with pictures.

To prepare the chutney

For this kaara chutney, add 2 tbsp of gingelly oil in a pan and when the oil is hot, add the onion, garlic and salt. I also personally prefer the rock salt or himalayan salt for the chutney.

Saute the ingredients well, until the onion becomes translucent. Now add the chopped tomato and the red chillies. The tomatoes must be tangy for this recipe, else you can add a little tamarind to this. Also adjust the chillies according to your spice level. The added chillies are spicy enough for our family taste buds.

Saute them again for a while. Now add the grated coconut and the kashmiri chilli powder. This kashmiri chilli powder is added to give nice color to the chutney. If you have the kashmiri chilli itself, then you can add 1 or 2 in the above step itself. since I don’t have them in hand, I have added the powder.

Saute till the water content goes off and switch off the stove. allow to cool down completely and transfer to a mixie jar or a food processor.

without adding any water, grind to a smooth paste. keep it aside.

Prepare the tempering

To prepare the tempering, in a pan or vessel, add 2 tsp of gingelly oil and when hot, add the mustard, black gram (urud dal), and curry leaves. If you want you can add one or two dry chilli. But as our chutney is spicy already, I have avoided adding the chilli here.

Now fry the dal till it turns light brown in color and switch off. Transfer the chutney to the serving bowl.

Add the tempering to the chutney and mix well.

Tasty, tempting and spicy Hotel style Kaara chutney is ready to served.

Serve the Hotel style kaara chutney with hot idli’s or dosa.

Notes

1. Always use sesame oil or the gingelly oil for chutneys.
2. Adding the kashmiri chilli powder gives a nice red color to your chutney. But is purely optional only.
3. Adjust the chillies as per your spice level.

The post Hotel style kaara chutney | Chutney recipes appeared first on Learning-to-cook.

Here is a collection of chutney Recipes | Chutney recipes for idli, dosa, so that you no need to search the internet again and again. We South Indians prepare different varieties of chutneys as a accompaniment for idli, dosa, oothappam etc.

Chutney Recipes | Chutney Recipes for Idli, dosa

In this Chutney recipes | Chutney recipes for idli, dosa collection, I have always included some thuvayal recipes which can be eaten with plain rice as well as dosa or oothappams.

Here I have given the chutney recipes | Chutney Recipes for idli, dosa which I have tried, tasted and tested in our family. Hope you also would try and leave your comments. I will be updating this post, so if you want you can bookmark for future reference.

Chutney Recipes

Kadalai Paruppu Chutney – This chutney can be prepare without any vegetables, yes not even tomato needed for this chutney. If you have kadalai paruppu (chana dal) and tamarind, then you are ready to prepare this chutney. Of course you need chillies.

Spicy Onion Chutney – This Spicy Onion Chutney | Kara Vengaya Chutney is really a tasty and simple to make Chutney Recipe which goes very well with the idli, dosa and even chappathi. When this kind os spicy chutney is prepared and served, I bet, people can eat more than they nor ally eat.

Pottukadalai Chutney with Coconut ( fried gram chutney with Coconut – This is very simple chutney and many people used to make it as it tastes great by the addition of coconut. This chutney can also be prepared without coconut.

Onion Tomato Chutney is one of our family favourite chutney. There are many varieties of Onion tomato Chutney and this one is the simplest of all. This chutney I learned from my hubby as he is fond of this chutney.

Groundnut chutney or peanut chutney – This ground nut chutney or the peanut chutney is my little ones favourite. This chutney is without the addition of coconut, so we can say, it is a pure groundnut chutney. There is also another version of chutney which uses coconut.

Coriander Chutney – This Coriander chutney is a healthy chutney and the consistency can be adjusted as our wish. Some people think it is similar to the sandwich chutney that is made in North India, but it is very different version.

Varamilagai Chutney – If you like spicier chutneys, then this varamilagai chutney (dried red chilli chutney ) is for you. The main ingredient in this chutney is only the dried red chillies and if you cant tolerate the spiciness, little onion and tomato are added to equalize the spice.

Coconut Chutney with pottukadalai – This coconut chutney is one of the easy and tasty chutney. There are so many varieties of coconut chutney that is prepared in every house hold of Tamil Nadu. This chutney is a common chutney which is prepared with fried gram.

This Hotel Style Kaara chutney is easy to make and a spicy chutney. The addition of the kashmiri chilli in this gives a nice attractive color to this chutney. This chutney is famous in many hotels of Tamil Nadu.

Thuvayal Recipes

Thuvayal recipes are also a kind of chutney in which we can add them to just white rice along with a teaspoon of ghee, mix and eat. It looks simple yet it tastes so yummy.

Kollu thuvayal – Kollu Thuvayal is one of the most healthiest thuvayal recipe which helps in loosing weight. As said, a teaspoon of ghee and 2 tbsp of this thuvayal daily in white rice makes a healthy meal.

The post Chutney Recipes | Chutney Recipes for Idli, dosa appeared first on Learning-to-cook.

How to make Apple cinnamon Bread Rolls

In this Apple cinnamon bread rolls, the sweetness and the light spiciness and taste of cinnamon gives a very nice taste and flavor to the recipe. Once you tasted this recipe, you will definitely fall in love with the taste.

If you want it to make more healthier, instead of the white sugar, you can add the organic brown sugar or organic country sugar or palm sugar.

Also here I have added a little lemon juice to give a light tangy taste to the apple. if you do not love the tangy taste, then you can avoid it.

You can even pack and give these apple cinnamon bread rolls to your kids as a snack meal or lunch box.

If you love the bread recipes then do check the below tasty recipes

• Potato and corn toast
• Pizza cups using left over bread crumbs
• Cheesy potato sandwich
• Masala French Toast

You can also check the complete collection of my bread recipes.

Lets see how to make the Apple Cinnamon Bread Rolls with step by step instructions and a video for your easy understanding.

If you love my recipes, then do subscribe to my Youtube channel for latest videos. For Recipes in English – Akilas Kitchen (quick recipes) and for recipes in Tamil – Just Samayal (detailed videos).

Recipe to make the Bread Rolls

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Apple Cinnamon Bread Rolls

This Apple Cinnamon Bread Rolls is perfect for a dinner or in snack time. It is so easy to make yet so delicious. When I prepared this rolls and gave to my son, he said it tastes like the Mc donalds Apple Pie and my kids loved the taste.

Course Breakfast, Dessert, Snack

Cuisine International

Keyword Apple bread rolls, Apple cinnamon bread rolls, bread rolls

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

0 minutes minutes

Total Time 15 minutes minutes

Servings 3

Calories 100kcal

Author Akila

Equipment

• pan
• rolling pin

Ingredients

Prepare the apple filling

• Apple – 1 med size
• Cinnamon powder – 1/2 tbsp
• Sugar – 1 to 2 tbsp
• Lemon juice – 1 tbsp

To prepare cinnamon mixture

• Sugar – 1 to 2 tsp
• Cinnamon Powder – 1/2 to 3/4 tsp

Other Main ingredients

• Bread slices – 5 to 6
• Cream cheese or Butter – as needed to apply on bread
• Butter – 1 tsp to fry the rolls

Instructions

Prepare the apple filling

• Peel off the apple skin and cut into small pieces. Add these to a pan.
• To this add 1 to 2 tbsp of sugar according to the sweetness of the apple. Also add the cinnamon powder to this and the lemon juice.
• Saute the apple for 3 to 4 min in low to med flame and cook nicely. The sugar gets melted and begin to caramelize and also the apple should be cooked for 70 to 75 % only. Transfer to a bowl and let it cool down.

Prepare the sugar cinnamon mixture

• Now in anther Bowl, add sugar and cinnamon powder and mix well.
• Keep this aside.

Prepare the Bread rolls

• You can use sandwich or milk bread for these rolls. Remove the sides of the bread.
• Using a rolling pin, flatten the bread slices nicely.
• To this spread the butter nicely. You can use either salted or unsalted butter for this.
• Sprinkle little sugar cinnamon mixture on this. Add 1 to 2 tsp full of apple mixture near one side of the bread as shown.
• Now carefully roll the bread tightly so that the apple mixture does not come outside.
• Seal the edges tightly. If you cannot able to seal it, use little water.

Fry the Bread rolls

• Now in a dosa tawa or a pan, add little butter and spread it.
• Place the bread rolls and fry in low to med flame.
• Roll the bread slices in equal interval of time so that it becomes crispy and light brown color on the outside.
• Within 2 to 3 min, your bread rolls will be ready, I.e., the outside of the bread becomes light brown color. Remove them.
• Sprinkle some of sugar cinnamon mixture on top of the bread rolls before serving.
• Serve the bread rolls.

Video

Notes

Check the below notes

Ingredients to make the Bread Rolls

Prepare the apple filling

• Apple – 1 med size
• Cinnamon powder – 1/2 tbsp
• Sugar – 1 to 2 tbsp
• Lemon juice – 1 tbsp

To prepare cinnamon mixture

• Sugar – 1 to 2 tsp
• Cinnamon Powder – 1/2 to 3/4 tsp

Other Main ingredients

• Bread slices – 5 to 6
• Cream cheese or Butter – as needed to apply on bread
• Butter – 1 tsp to fry the rolls

Step by step instructions to make the Apple Cinnamon Bread Rolls

Let us see the step by step procedure tto make the cinnamon apple bread rolls.

Prepare the apple filling

Peel off the apple skin and cut into small pieces. Add these to a pan.

To this add 1 to 2 tbsp of sugar according to the sweetness of the apple. Also add the cinnamon powder to this and the lemon juice. lemon juice gives light tangy taste to the dish and also it avoids the darkening of the apple. If you plan to eat the rolls immediately and also you do not like the tangy taste, then you can avoid the lemon juice. But I personally prefer adding them. Also If you are health conscious and want to avoid the white sugar, you can substitute the white sugar with palm sugar or organic brown sugar or country sugar.

Saute the apple for 3 to 4 min in low to med flame and cook nicely. The sugar gets melted and begin to caramelize and also the apple should be cooked for 70 to 75 % only and it should retain its crunchiness a bit, so that, while eating, it gives a nice crunchy taste. Transfer to a bowl and let it cool down.

Prepare the sugar cinnamon mixture

Now in anther Bowl, add sugar and cinnamon powder and mix well.

Keep this aside.

Prepare the rolls

You can use sandwich or milk bread for these rolls. Sandwich bread would be bigger in size. But both bread gives a good taste to this recipe. Remove the sides of the bread.

Using a rolling pin, flatten the bread slices nicely.

To this spread the butter nicely. You can use either salted or unsalted butter for this. But I have used the salted butter. You can also use the cream cheese.

Sprinkle little sugar cinnamon mixture on this. Add 1 to 2 tsp full of apple mixture near one side of the bread as shown.

Now carefully roll the bread tightly so that the apple mixture does not come outside.

Seal the edges tightly. If you cannot able to seal it, use little water.

Fry the Bread rolls

Now in a dosa tawa or a pan, add little butter and spread it.

Place the bread rolls and fry in low to med flame.

Roll the bread slices in equal interval of time so that it becomes crispy and light brown color on the outside.

Within 2 to 3 min, your bread rolls will be ready, I.e., the outside of the bread becomes light brown color. Remove them.

Sprinkle some of sugar cinnamon mixture on top of the bread rolls before serving. You can also pour little honey or maple syrup if you are sweet toothed.

Serve the bread rolls.

Tasty Apple Cinnamon Bread Rolls is Ready.

Notes

1. Instead of sugar, you can use palm sugar or organic brown sugar
2. You can either use salted or unsalted butter. I prefer salted butter.
3. For bread, you can either use sandwich or milk bread. I prefer milk bread.

The post Apple Cinnamon Bread Rolls appeared first on Learning-to-cook.

Masala idiyappam recipe from left over idiyappam with step by step instructions and a video for your easy understanding and learning.

How to make Masala Idiyappam from left over idiyappam

If you have a lot of leftover idiyappam then do not throw away or do not waste it. Instead you can transfer them to differnent delicious recipes like tomato idiyappam, lemon idiyappam, pepper idiyappam etc. One such kind of idiyappam is this Masala Idiyappam. This can also be called has kothu idiyappam.

This recipe can be made either with the leftover idiyappam or with the freshly prepared idiyappam. Also this can be made with the sevai.

We can also add our own favorite veggies and sprouted beans to this idiyappam and make a more healthier idiyappam version.

Normally for the home made idiyappam, we used to prepare veg kurma or potato stew. But this idiyappam will be bit spicy and can be taken with normal raita like aloo raita, mango raita or vegetable raita.

If you like this recipe then do check my other recipes like

• Coconut sevai
• Vegetable sevai upma
• Lemon sevai
• Vegetable semiya upma

Also check my other collections

10+ Chutney Recipes

If you love my recipes, then do subscribe to my Youtube channel for latest videos. For Recipes in English – Akilas Kitchen and for recipes in Tamil – Just Samayal

Recipe to make the Masala String Hoppers

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Masala Idiyappam | Left over idiyappam recipes

Masala Idiyappam recipe is made from the left over idiyappam and it tastes great and bit spicy with all the spices we add. We can also add our favourite veggies to it. A simple raita can go well with this masala idiyappam.

Course Breakfast

Cuisine South Indian, tamil nadu

Keyword kothu idiyappam, masala idiyappam

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4

Calories 300kcal

Author Akila

Ingredients

• left over idiyappam/ – 8 to 10 (when crumbled came around 2 cups)
• ready made sevai
• oil – 2 tbsp
• mustard seeds – 1/4 tsp
• urud dal – 3/4 tsp
• cumin seeds – 1/2 tsp
• green chilli – 1 chopped finely
• green peas – 2 tbsp you can also add veggies like carrot, bean
• salt – as per taste
• onion – 1 medium size
• tomato – 1 big size
• chilli powder – 1/2 tsp
• turmeric powder – 1/4 tsp
• biryani masala – 3/4 tsp
• garam masala – 1/4 tsp optional
• coriander leaves – for garnishing
• lemon juice – 1/2 tsp optional

Instructions

• Take some 8 to 10 leftover idiyappam or 2 cups or cooked sevai.
• Add oil and when it is hot add the mustard, cumin and urud dal. Fry them for a minute or two.
• Again add a spring of curry leaves and fry for a minute.
• Now chop the onions and add them too.
• Add some required salt to the onions so that they are cooked fast. Sauté the onions well or until they becomes translucent.
• Tomatoes are added now. Cook them untill soft.
• Once the tomatoes becomes soft, add the required veggies like green peas, carrot, cabbage, beans, sprouts etc. Here i have added only green peas.
• Add the chilli powder, turmeric powder and biryani masala. If you want you can add the garam masala and reduce the quantity of biryani masala.

Cook the veggies

• Now the veggies need to be cooked. So add required amount of water and cook them. Here we cook only green peas.
• Green peas is cooked nicely and the masala also becomes thick.
• Now add the left over idiyappam to the masala.
• Mix them nicley with the masala, so that masala is well coated.
• Masala is coated well.
• Garnish with coriander leaves.
• Serve them in a plate or bowl.

Video

Notes

Check the below notes 

Step by step instructions for making Masala Idiyappam Recipe

Ingredients

• left over idiyappam/ – 8 to 10, (when crumbled came around 2 cups)
• ready made sevai
• oil – 2 tbsp
• mustard seeds – 1/4 tsp
• urud dal – 3/4 tsp
• cumin seeds – 1/2 tsp
• green chilli – 1 chopped finely
• green peas – 2 tbsp ( you can also add veggies like carrot, bean)
• salt – as per taste
• onion – 1 medium size
• tomato – 1 big size
• chilli powder – 1/2 tsp
• turmeric powder – 1/4 tsp
• biryani masala – 3/4 tsp
• garam masala – 1/4 tsp (optional)
• coriander leaves – for garnishing
• lemon juice – 1/2 tsp ( optional )

*you can add, biryani masala and garam masala as 1/2 tsp each. Here i have added only biryani masala.

Method

Take some 8 to 10 leftover idiyappam or 2 cups or cooked sevai.

Add oil and when it is hot add the mustard, cumin and urud dal. Fry them for a minute or two.

Again add a spring of curry leaves and fry for a minute.

Add Some green chilli and ginger garlic paste now.

Now chop the onions and add them too.

Add some required salt to the onions so that they are cooked fast. Sauté the onions well or until they becomes translucent.

Add the tomatoes now. Cook them untill soft.

Once the tomatoes becomes soft, add the required veggies like green peas, carrot, cabbage, beans, sprouts etc. Here i have added only green peas.

Add the chilli powder, turmeric powder and biryani masala. If you want you can add the garam masala and reduce the quantity of biryani masala.

Cook the veggies

Now the veggies need to be cooked. So add required amount of water and cook them. Here we cook only green peas.

Green peas is cooked nicely and the masala also becomes thick.

Now add the left over idiyappam to the masala.

Mix them nicely with the masala, so that masala is well coated.

Masala is coated well.

Garnish with coriander leaves.

Serve them in a plate or bowl.

Yummy, tasty and hot hot Masala Idiyappam is ready to be served.

Notes

1. You can add your favourite veggies like carrot, cabbage, beans etc., so that you can make a healthier version.
2. You can add, biryani masala and garam masala as 1/2 tsp each, but Here i have added only biryani masala.

The post Masala Idiyappam | Left over idiyappam recipes appeared first on Learning-to-cook.

Banana Kuzhipaniyaram | sweet paniyaram | vaazhaipazha paniyaram is an easy and healthy breakfast recipe which can be taken as a evening snack too. Some paniyarams are made with maida and this one I have made with whole wheat flour.

 

 

Easy Banana Kuzhipaniyaram | sweet paniyaram | vazhaipazha paniyaram recipe with easy step by step pictures for your easy understanding and learning.

Step by step instructions for making the paniyaram

Ingredients

• Ripe Banana – 3 (medium sized)
• Wheat flour – 1 cup
• All purpose flour – 1 cup
• Rice flour – 3 tbp
• Grated Coconut – 2 tbsp
• Jaggery – 3/4 cup
• Cardamom powder – a pinch
• Salt – as per taste
• Baking soda – 2 pinch
• Water – 1.25 cup ( + or – )
• Oil – for greasing

Method to prepare the Banana Kuzhipaniyaram

1. Smash the ripe banana with a spatula and add all the ingredients mentioned above except oil and water. Add water slowly and mix slowly.

5. Since it is sweet paniyaram, we had it just like that without any side dish.

 

 

 

Yummy yummy banana kuzhipaniyaram is ready to be eaten

 

Notes:

1. You can do this paniyaram with solely wheat flour or the apf itself. 

2. Add the jaggery according to the sweetness of the banana. If you want you can replace palm jaggery also.

3. Add water, little by little, until the batter comes to thick consistency.

 

 

Recipe to make sweet paniyaram

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Banana kuzhipaniyaram

Banana Kuzhipaniyaram | sweet paniyaram | vaazhaipazha paniyaram is an easy and healthy breakfast recipe which can be taken as a evening snack too. Some paniyarams are made with maida and this one I have made with whole wheat flour.

Course Breakfast

Cuisine South Indian, tamil nadu

Keyword banana appam, banana kuzhipaniyaram, sweet paniyaram, vazhaipazha kuzhipaniyaram

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4

Calories 350kcal

Author Akila

Ingredients

• Ripe Banana – 3 medium sized
• Wheat flour – 1 cup
• All purpose flour – 1 cup
• Rice flour – 3 tbp
• Grated Coconut – 2 tbsp
• Jaggery – 3/4 cup
• Cardamom powder – a pinch
• Salt – as per taste
• Baking soda – 2 pinch
• Water – 1.25 cup + or –
• Oil – for greasing

Instructions

• Smash the ripe banana with a spatula and add all the ingredients mentioned above except oil and water. Add water slowly and mix slowly.
• Make a thick paste. (Bit thicker than idli batter). Grease the paniyaram pan moulds, with the oil and heat it. Add the batter using a tbsp to the pan, cover and cook in medium flame.
• After 3 min, check one paniyaram, whether you can turn it. If you can turn, turn, each paniyarams, upside down with the help of a stick or a spoon.
• Again cook it for another 2 – 3 min on that side also. If needed, you can add drop of oil to the moulds. Check whether they are cooked, by inserting a toothpick, and it comes out clean. Remove the Paniyarams from the moulds and serve it hot.
• Since it is sweet paniyaram, we had it just like that without any side dish.

Notes

• You can do this paniyaram with solely wheat flour or the apf itself.
• Add the jaggery according to the sweetness of the banana. If you want you can replace palm jaggery also.
• Add water, little by little, until the batter comes to thick consistency.

*Post first published on Sep 29th 2014. Post updated with recipe.

The post Banana kuzhipaniyaram | Sweet paniyaram | Vaazhaipazha Kuzhipaniyaram appeared first on Learning-to-cook.

Rava Kichadi is an easy South Indian breakfast recipe in which rava is fried and cooked with vegetables and adding a dash of ghee gives a nice aroma to this recipe. It is mainly taken as a breakfast but also can be taken for dinner. A simple chutney can go well this this rava kichadi.

Rava Kichadi recipe with step by step instructions and a video for your easy understanding and leanring.

How to make Rava Kichadi

Rava Kichadi is one of my favorite breakfast recipe. I love to have it more when it is hot hot. I can eat it simply without any side dish also, but it tastes great with any spicy tomato chutney or simple coconut chutney. If you like you can add spices also. Since my hubby does not like spices in this kichadi, i avoided them. Also I added some veggies like carrot and green peas to give good taste. Lets see how to prepare this easy Rava Kichadi Recipe.

Here are some yummy breakfasts for you to view.
Khara pongal
Besan Toast
Semiya Upma
Coconut Sevai
Idiyappam
Quinao Idli
Rawa Idli
Podi Oothappam

 

Step by step instructions to make the breakfast

Ingredients

  Rava       –  2 cup
  Water     –  6 cups
  Oil           –  3 tblsp
  Ghee       –   4 tsp
  Mustard seeds   –  1/4 tsp
  Green chilli   –  3 (chopped finely)
  Channa dal   –  1/2 tsp
  Urad dal     –  1/2 tsp
  Ginger garlic paste – 1 tsp (or finely chopped ginger and garlic)
  Salt        –   to taste
  Onion    –  1 (Chopped finely)
  Tomato   – 1 (Chopped Finely)
  Carrot     –  1/2 (Cut into small pieces)
  Green Peas  – 1/4 cup
  Turmeric powder  –  1/4 tsp
  Curry leaves  –   few
  Cashew nuts  – few (optional)

 

Method:
1. In a Kadai or pan,  add few drops of ghee. Dry roast the Rava. Do not over roast them. Keep it aside. Now in the same pan, add a tsp of ghee and fry the cashews till light brown colour. Keep aside.

 

2. In the same pan, add oil and when add the mustard seeds. When it splutters, add channa dal, urud dal and curry leaves. Add in the chopped onion and the ginger garlic paste. Fry till the raw smell of ginger garlic goes off. (Instead of ginger garlic paste, you can add the finely chopped ginger and garlic). (While doing this, I do not have the ginger and garlic separately, so i have used the ginger garlic paste) 

3. When the onion turns translucent, add the tomato. Saute it nicely. Add the chopped carrots. Cook it, sprinkling little water.

4. Add the required salt and add in the green peas. (I used frozen green peas). 

 

5. Add the water now and allow to boil. Add the turmeric powder.

6. While it is boiling, add the roasted rava, little by little and keep on stirring to avoid the formation of lumps. (While doing this, keep the flame in low to medium).

7. Finally add the cashews and the remaining ghee and give a stir. (Cashews can be added along with the carrot also, but our family likes the crunchy taste of cashews, so added it finally).

8. Serve the hot kichadi with any of your favorite chutney. We had it with Potukadalai chutney.

Yummy and easy Rava Kichadi is Ready.

 

Recipe to make Rava Kichadi

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Rava Kichadi | How to make Rawa Kichadi

Rava Kichadi is an easy South Indian breakfast recipe in which rava is fried and cooked with vegetables and adding a dash of ghee gives a nice aroma to this recipe. It is mainly taken as a breakfast but also can be taken for dinner. A simple chutney can go well this this rava kichadi.

Course Breakfast

Cuisine South Indian, tamil nadu

Keyword rava kichadi, semolina kichadi

Prep Time 6 minutes minutes

Cook Time 10 minutes minutes

Total Time 16 minutes minutes

Servings 4

Calories 300kcal

Author Akila

Ingredients

• Rava – 2 cup
• Water – 6 cups
• Oil – 3 tblsp
• Ghee – 4 tsp
• Mustard seeds – 1/4 tsp
• Green chilli – 3 chopped finely
• Channa dal – 1/2 tsp
• Urad dal – 1/2 tsp
• Ginger garlic paste – 1 tsp or finely chopped ginger and garlic
• Salt – to taste
• Onion – 1 Chopped finely
• Tomato – 1 Chopped Finely
• Carrot – 1/2 Cut into small pieces
• Green Peas – 1/4 cup
• Turmeric powder – 1/4 tsp
• Curry leaves – few
• Cashew nuts – few optional

Instructions

• In a Kadai or pan, add few drops of ghee. Dry roast the Rava. Do not over roast them. Keep it aside. Now in the same pan, add a tsp of ghee and fry the cashews till light brown colour. Keep aside.
• In the same pan, add oil and when add the mustard seeds. When it splutters, add channa dal, urud dal and curry leaves. Add in the chopped onion and the ginger garlic paste. Fry till the raw smell of ginger garlic goes off. (Instead of ginger garlic paste, you can add the finely chopped ginger and garlic). (While doing this, I do not have the ginger and garlic separately, so i have used the ginger garlic paste)
• When the onion turns translucent, add the tomato. Saute it nicely. Add the chopped carrots. Cook it, sprinkling little water.
• Add the required salt and add in the green peas. (I used frozen green peas).
• Add the water now and allow to boil. Add the turmeric powder.
• While it is boiling, add the roasted rava, little by little and keep on stirring to avoid the formation of lumps. (While doing this, keep the flame in low to medium).
• Finally add the cashews and the remaining ghee and give a stir. (Cashews can be added along with the carrot also, but our family likes the crunchy taste of cashews, so added it finally).
• Serve the hot kichadi

*post first published on August 29th 2015. Updated with recipe.

The post Rava Kichadi | Breakfast Recipes appeared first on Learning-to-cook.