Chilli Parrota

         I Wish all my friends "HAPPY NEW YEAR".

            It's been a very long time since  i have posted any recipes in my blog.As everyone is aware that  i've travelled and since its for a  short term i'm not able to carry any of my cookery things.Since i have only the basic things,from now on wards you will be noticing that,i will be using only the same props again and again.So i would request my followers and friends not to mind using the same props.One more thing is not even little sun light can enter my kitchen apart from that all the time its raining, raining,raining and raining or else too cloudy .So i find it very very difficult to take the photos once the cooking is over.Hence some how I'm trying to take the photos without sun light as no other option is left to me since very rarely it will be sunny.
Ok i don't want to bore you guys any more.Coming to the recipe when i saw frozen parotas in my pantry thought of preparing chilli parota and took the recipe from Rak's Kitchen and made little changes to suit our tastes.So here goes the recipe.

Ingredients :

Frozen parota	5 nos
Onion(big)	1 1/2
Capsicum	2 nos
Carrot(finely chopped)	1 no
Garlic	4 pods
Ginger(grated)	1/2 tsp
Red chillie powder	1/2 tsp
Sambar powder	1/2 tsp
Kitchen king masala	1/2 tsp
Tomato ketchup	2tsp
Coriander leaves(chopped)	2tbsp
Oil	3-4 tbsp
Salt	req

Method :

1. Cook the parota's as per the instructions given on the wrapper.

2. In a wok pour oil and add the onion,garlic and ginger and saute well till onions becomes transparent.

3. Then add the finely chopped carrot and fry for few min's.

4.  Then comes the important ingredients capsicum.Add to other ingredients in the wok and saute till all are cooked well.

5.Now add all the dry powders and the tomato ketchup and fry till the raw smell goes.

6.Its time now to add the main ingredient of this recipe,parotas.Add the parotas and saute well so that all the ingredients mix well with the and the parotas absorb all the spices well.

7. Finally add the chopped coriander leaves and give a quick stir and serve hot with any kind raita.

Idly Upma

                      This is the most favourite upma of mine which i use to prepare monthly twice.Personally i feel that this upma is tastier than other upma,don't know why.
                      I don't think much more introduction is requried as all of us know about this upma,but still this is my mom's style of preparing the upma and adding turmeric powder will give a nice color and texture to the upma.Because of the color itself kids will like this and its easy to make them have idly in this form.

Ingredients :

Idly	16 nos
Onion	1(big sized)
Coriander leaves	1 tbsp(chopped)
Green chillies	4-5 nos
Turmeric powder	1/4 - 1/2 tsp
Salt	Req for onion

Seasoning :

Mustard seeds	1/2 tsp
Channa dal	1 tsp
Curry leaves	Req
Oil	2 tbsp

Method :


1.Steam cook the idly and bring to room temperature.

2.Now crumble the idly with the hands and set aside.

3.Now in a wok pour the oil and do the seasoning and put the green chillies.

4.Now add the onions,turmeric powder and salt and saute well.

5.Now put the crumbles idly's.

6.Now mix them well and finally add the chopped coriander leaves.Mix the upma well till it becomes hot nicely and serve.

Notes :


1.Tastes good when served hot.

2.Add the salt which is required for salt alone as the idly batter is already having salt.

3.If the idly's are soft upma wont be good .

4.I used 4 days old batter.

Sago/Javarisi Idly(Re-post)

              Javarisi idly,the name itself sound interesting .Even i was also interested to learn the recipe and even  was surprised to hear about this recipe from my aunt.When i tried for the first time itself idly came out very well and was too soft.The preparation is just like the rava idly but the ingredients are little bit different.
              This dish is mainly prepared in Tamil Nadu.
         

(Adjust with the lightning of the pics as i prepared this for dinner)

Ingredients :

Broken rice/arisi noi	1 cup
Sago/javarisi	1/2 cup
Curd	2 cups
Water	1/2-3/4 cup
Baking soda	1/4 tsp
Carrot(grated)	1 small size
Salt	req

Seasoning :

Oil	2 1/4 tbsp
Mustard seeds	1/2 tsp
Channa dal	1 tsp
Urad dal	1/2 tsp
Green chillies	1-2(finely chopped)
Coriander leaves	1/2 tbsp(finely chopped)
Curry leaves	few

Method :

1.Soak broken rice and sago in curd for around 8 hrs/overnight.In between (after 4 hrs) mix the soaked rice and sago to see whether it has become thick.If it has become thick add 1/2 cup of water n keep aside.Rest of water keep it in reserve.

2.Season all the items given under the seasoning column and add to soaked batter.Then add the grated carrot,cooking soda and if required add the water.The batter should be little bit liquid than rava idly consistency.

3.Now mix the batter well after seasoning and adding the carrot.Now check the consistency of the batter.

4.Now pour the batter in the idly plate and steam cook for around 12mins(to check idly is done reduce the fire to sim and insert a knife and see whether the batter is sticking to knife.In that case keep for few more minutes).

5.Now serve with hot with tomato chutney.Can also serve with onion chutney.

I clicked this pick when my hubby was having the dinner that too without his knowledge. Hahahaha


Notes :


1.Dont reduce the quantity of oil ,coz if we reduce the oil the sago will stick together.

2.Again im repeating the batter should be little bit runny than rava idly,as less water will lead the idly to be hard.

3.Should check the batter after soaking for 4 hrs and incase if it becomes thick should add water.Incase if we dont add water at proper time idly will become dry.

4.I used nylon sago for this recipe.



Sending this to Radhika's Lets cook Scrumptious Breakfast.

Sending this to Kirthi's Serve it Steamed series.

Sending this to Vatsala's friday potluck series.

Sending this to Ammu's my Favorite Dish

Sending this to Pari's South Indian Cuisine.

Mushroom Stuffed Paniyaram

             I love paniyaram a lot and always wish to have varieties in it.When is saw this in Sangeetha's blog,i really loved it and wanted to try asap.So i made little changes to suite our taste and tried it with no delay.  Me and my hubby loved it a lot.

         Kindly adjust with the quality and lightening of the pics and i took in the night and more over some problem with my cam so few pics has turned blurred.

Ingredients :

For Batter :

Dosa Batter	2 cups
Green chillies paste	1/2 tsp
Channa dal	1 1/2 tbsp
Curry leaves	Few

For Stuffing :

Mushroom	200gm
Carrot	1 medium size
Potato	1 medium size
Onion	1 no
Tomato Ketchup	1/2 tbsp
Mint leaves	8-10 leaves
Coriander leaves	Few
Turmeric powder	1/4 tsp
Redchilli powder	1/2-3/4 tsp
Kitchen King Masala	1/2tsp
Salt	req
Mustard seeds	1/2 tsp
Oil	3-4 tsp

Method :

1. Soak the channa dal in water for around 1-2 hrs and put in the dosa batter.Along with that add the green chillies paste,curry leaves and keep the batter aside.

2. Clean the mushroom and cut the veggies and boil the potatoes and mash it keep aside.

3.In a wok add the oil and mustard seeds and wait till it splutters.Then put the onion and fry till transparent.Now put the mint leaves and carrot in the wok and saute for few min's.

4.Now add the mushroom and saute till the mushroom shrinks.Now add the dry powders,salt and saute till the oil oozes out.

5.Now add the mashed potatoes and saute well.

6.Finally add the tomato ketchup and saute for few mins till the ketchup is nicely coated.Now put off the fire and add the chopped the coriander leaves and mix well.Now take the paniyaram tawa and grease it with the oil and pour little dosa batter and keep the stuffing in the center

..
8.Now pour little batter over the stuffing and close with the lid and keep in low medium flame and cook.

9.Once the bottom side of the batter is cooked remove the lid and turn the paniyaram and cook opened.
Serve hot with any kind of chutneys.We had without the chutney as it was tasty with the stuffing itself.

Notes :


1.Since my paniyaram tawa is small so i was able to prepare only small paniyarams and slow it didn't turn out to be round.So if ur having a big tawa then will be able to get round shaped paniyarams and can keep more stuffing in it.

2.If we like we can add the lemon juice also.

3.Can add any veggies of our choice.


Sending this to Radhika's for Lets Cook Scrumptious Breakfast.

Vatsala's friday potluck.

Dosa Upma/Pappu Rotta

     This is our Community dish and is prepared in all our homes regularly.Its one of the yummmmy yummmmy dish which everyone will like a lot.If we prepare it, from the kid till the old people no one will say no to this.In salem and coimbatore many people will prepare this at home and sell outside.Though its a bit lengthy and a time consuming process,once we start having it, we will forget how much time we spent t for preparing.I noted down this recipe from my mom long time back and finally did this now only.Ingredients are little but yet a tasty one.

Kindly bare with the photo lightening and clarity as i prepared in the night time as this is a time consuming dish.

Ingredients :

Toor dal	2 1/2 tbsp
Turmeric powder	1/4 tsp
Green chillies	4-5
Coriander leaves	1-2 tbsp

Grinding :

Raw rice	1 cup
Grated coconut	2 tbsp
Salt	to taste

Seasoning :

Oil	Req
Mustard seeds	3/4 tsp
Urad dal	1/2 tsp
Curry leaves	Few

Method :


1.Grind the items given under the grinding column.Also pressure cook the toor dal.

2.After removing the grinded batter from the mixie,wash the mixie with the water(used for cooking) and collect the water and keep it in the fire and stir for few min's till the water becomes little thick in consistency(like how we pour vadagam batter).Off the fire n bring to room temperature.

3.Add the thickened batter to the grinded batter and add enough water so that we prepare dosa like rava dosa.Should pour the batter like rava dosa and not like how we prepare normal dosa.

4.Close the dosa with the lid and after few min's turn the dosa and within few sec remove the dosa from the tawa.The dosa should not turn crispy and well as should not become brown in colour.

5.Now cut the dosa into medium size pieces.

6.Prepare the dosas as mentioned in step 4 and cut them into pieces as mentioned in step 5 and keep aside.

7.Now season the items given under the seasoning column and then add the cooked toor dal and green chillies and saute for few min's(till the water content in the cooked dal is absorbed).

8.Now add the cut dosa pieces and mix everything together.

9.Mix well so that dal and cut dosa pieces are mixed together and switch off the fire.Now add the chopped coriander and if interested can add the lemon juice.

10.Now serve hot the dosa upma and enjoy it.

Notes :


1.While cooking the dal it should not become too mushy.I kept only 4 whistles.Also can reduce because once its cooked we should be able to see the whole dal.

2.Once we stir the water which we washed the mixie ,should take care that the water should not become too thick.Once it starts becoming little thick from watery stage,we should put off the fire.

3.Lemon juice is optional but will taste good if we add the lemon juice.

4.Spicy depends only on the green chillies.If we want more spicy can add more green chillies or in the middle can add green chillie paste also.


Sending this to Priya Mitharwal  bookmarked recipes.