Peas paratha is my daughter fav stuffed paratha. We all at home love our stuffed parathas more than the plain roti/chapathi. Peas paratha is much more tastier and quick and easy to make. Lots of people are scared to make this peas paratha since the filling will spill out and they get messy, well I have a trick to this and you will fall in love with this. Infact I have two trick to make sure the filling don’t come outside. Have you ever wondered how the restaurants always had this amazing thin crust filling and how tasty their layers are?? well there’s def a trick to this and you can have the same yummy peas paratha at home, if you follow these steps  correctly.

Always make two slices of  chapathi and try to seal the masala in center and then roll them well. There’s no way the masala will come outside. This is the first trick. The second one  is, just add 2 – 3 teaspoon of wheat flour to the filling you made. For each filling, you can add 1 tsp of wheat flour. The main reason for the filling to come out is due to the extra moisture present in the masala/ filling. Say for eg.. the peas and cauliflower paratha always are little wet and they tend to leave some water and make the filling splash when we roll it inside the dough. So either use the two layer of chapathi to seal it or add 1 teaspoon of wheat flour to every filling you stuff. You can pair it with all kinds of Raita or Shahi paneer if you want it rich.I make lot of stuffed paratha do check them out. Few are Broccoli Paratha, Soya chunks paratha (soya keema paratha), Veggie paratha, Cauliflower Paratha. Okay now off to making of peas paratha.

Here’s the tastiest green Peas paratha recipe

Peas Paratha Recipe

By Janani January 30, 2017

• Prep Time : 10 minutes
• Cook Time : 10 minutes
• Yield : 10 paratha

Ingredients

• Green Peas - 2-3 cup
• Ginger garlic paste - 2 tsp
• Turmeric powder - 1/2 tsp
• Red Chilly Powder - 1 tsp
• Coriander Powder - 1 tsp
• Roasted Jeera Powder - 1 tsp
• Amchur Powder / Dry Mango Powder - 1 tsp
• Salt to taste
• Coriander leaves,chopped fine - handful

Instructions

1. In a wide bowl take 3 cups of wheat flour. Add water little by little and make a soft dough. Add little oil and let it rest for 10 mins.

2. I used frozen peas here. Soak them in warm water and then throw the water away and add the peas to blender .Make a coarse paste. Heat pan add oil and saute jeera and add ginger garlic paste. To this add coarse peas mix.

3. Add onion and saute for few min. Then add the mashed peas. Cook for a min. Switch off the stove now. The peas will cook in the remaining heat. Now add all the dry ingredients like turmeric powder, chilly powder, roasted jeera powder, coriander powder, Amchur and salt. Mix freshly chopped coriander leaves.

4. Mix them well and remove them from pan and transfer to a bowl. Now take the wheat dough and make a small ball and dust it well in wheat flour. Using a rolling pin make a flat roti. Keep that roti separate in a plate. Again make another roti of same shape. Now take a  2 teaspoon of peas filling and place it in center of the roti as shown in pic.

5. Now place the other roti on top of this roti and seal the ends well. Now again dust it well with flour on both sides. Then using a rolling pin make a flat paratha as shown in pic. You will not see any spilling. The peas filling is perfectly sealed inside. Repeat the process and make the rest of the  peas paratha the same way.

6. Now heat a flat pan and place the peas paratha safely on the pan. Add little oil in center and also on sides. Flip to the other side and see to that both the sides are golden color like shown in pic. Once done , take a half  teaspoon  of ghee and spread it nicely on both the sides of paratha. This gives a very good taste and aroma to the peas paratha. Now serve it immediately while its hot with boondhi raita or Shahi paneer.

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Masala Idli or Spicy Masala Tawa Idli can be a very addictive recipe for everyone. Before when I initially started making this like few years before, Masala Idli was always our dinner food but now it’s become like a snack food. I always made it when I had leftover Idli , but these days I have started to make a fresh Idli batch and freeze it for sometime and I make it.  Adding lots of flavor is always fun. You can add any ingredients and substitute your veggie according to availability. But I like my masala Idli roadside way so I don’t add much veggies, just capsicum and peas to have that crunchy flavour while you take a bite of your Idli.

Most of the South Indian houses make Idli very often and it’s boring for me to eat the same Idli all the time. Of Course there’s yummy Sambar and many Chutney varieties can be paired and enjoyed but they all  take little time. I love fast food kind of dish, like have one main star ingredient and love making recipes around that. For example in this tmasala Idli case the star is “Leftover Idli”.  There’s lot of variety we can make using Idli. Few of them are Idli Manchurian, Idli upma, Kaima Idli, I love all of them. But this masala Idli has become like our main food to snacking food. I can quickly make this when I crave for something spicy or heavy during my Tea time . Its super simple and very tasty. I sometimes make this a bit different adding few veggies, it depends on my mood but if you are a street food lover then stick with the recipes mentioned above Because that’s how they make it yumm on the popular street. There are so many varieties even in Masala idli, in south it’s made with southern spices. I called it kaima Idli. I have the recipes you can check it out. Now off to making Masala Idli.

Step by step of making Masala Idli

Masala Idli Recipe | Spicy Masala Idli

By Janani January 7, 2017

• Prep Time : 20 minutes
• Cook Time : 10 minutes
• Yield : 2 person

Ingredients

• Idli - 4-5
• Onion, finely chopped - 1+1/2 cup
• Ginger,finely chopped - 2 tsp
• Ripe Tomato - 2 (big size)
• Green chillies,chopped fine - 2
• Peas - 1/4 cup
• Capsicum,fienly chopped - 1/4 cup or more
• Turmeric powder - 1/4 tsp
• Chilly Powder - 1 tsp
• Pav Bhaji masala - 1 tsp
• Lemon juice - 2 tsp
• Coriander leaves,finely chopped - 1/4 cup
• Salt to taste
• For Seasoning:
• Oil/ GHee - 2 tsp
• Mustard seeds - 1/4 tsp
• Urad dal - 1 tsp
• Curry leaves - handful

Instructions

1. For this recipe we need to use the leftover Idli, if you want to make this dish using fresh Idli then make it and leave it in fridge for 30 mins before adding this to masala. Leftover Idli will be firm and won't get soggy while adding to masala. But if you feel like trying using fresh batch Idli,then cool them down and store in fridge for 30 mins. Then chop to small pieces.

2. Now take a pan, heat it and add some oil. To this do the seasoning mentioned above. Then add onion, saute until it gets translucent. To this add ginger and saute for few mins. Then add the veggies like capsicum and peas. Once they get cooked half way add tomatoes. Let it become pulpy then add the masalas mentioned like turmeric powder, chilly powder and pav  bhaji masala . To this add 1/4 cup of water and let it cook nicely.

3. Now add salt, to this add chopped idli and blend it nicely . Let it get coated. Switch off the flame. Now add lemon juice and garnish with coriander leaves and stir it just once so everything is coated nicely . Serve it hot as evening tea time snack or if serving for breakfast or dinner, serve with coconut chutney. Yummy tasty masala Idli is ready to enjoy.

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Sweet potato roti is simple to make and very nutritious. You can just mix the wheat flour and sweet potatoes equally and just enjoy it plain or you can make any stuffing inside it or you can make like masala roti. I like sweet potatoes a lot. I boil it and give it to my kids once in a week. My son who is 1 year old loves it a lot. I gave him this sweet potato roti and he loved it. You can send this sweet potato to office as lunch box recipe too. I like to stuff some sweet corn and cheese in the center of this sweet potato roti and I send it to my daughter for lunch. She loves it. I like adding raw garlic when rolling this sweet potato. You can do lots of variation with this sweet potato roti.

If you don’t want it spicy , you can make it sweet. Just add sugar, cardamom / elachi powder and roll it like roti and spread some extra sugar on top of it before serving it to kids. You can serve this sweet potato roti with  Gujarati dal or Paneer Bhurji curry. My daughter likes it with Shahi paneer and Hubby likes it with Gobi Manchurian. Rotis / Chapati can be enjoyed in so many differnt ways and this is one way. When you are bored with the regular plain roti, just mix it up with differnt veggies like sweet potato, carrot puree, beetroot pure, pes and corn. Kids will love it too since it taste differnt and each veggie will give differnt color to the roti. Check for other roti variations like SPINACH / PALAK chapati.

okay now off to making of sweet potato roti recipe.

step by step pictures of sweet potato roti recipe

Sweet Potato Roti | Sweet Potato Chapati

By Janani September 26, 2016

• Prep Time : 10 minutes
• Cook Time : 10 minutes
• Yield : 10 chapati

Ingredients

• Sweet Potato, boiled - 1 -2
• Wheat Flour/ Chapati flour - 1 cup
• Chilly powder - 1/4 tsp
• Ajwain / Carom seeds / OMAM - 1 tsp
• Jeera - 1 tsp
• Salt to taste

Instructions

1. Boil sweet potatoes in pressure cooker and smash them using your hands or ladle. Use 1 cup of mashed sweet potato  for each cup of wheat flour.

2. Take a big bowl, add wheat flour, sweet potato, salt, chilly powder, ajwain/omam, jeera seeds and mix everything together.

3. Now add water little by little and make a soft dough as shown in pic. Cover it with a  cotton cloth and let it rest for 10 mins.


4. Now using chapathi roller , make a round shape roti or chapati. Heat pan and flip the roti on both sides. Drizzle little oil to get mild golden color.

5. Serve it with Gujarati dal or Gobi manchurian or Shahi Paneer or Paneer bhurji curry.

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Puli Aval Recipe or Tamarind poha is super simple to make and taste so good. I am a big puliyodharai fan(Tamarind rice) I can eat it for one whole week. But since it has rice in it and the quantity I eat is really huge. I just can’t stop controling my intake when I see puliyodharai. So if I have craving for tamarind rice but still if I want to eat healthy and in small portion I switch to Puli aval. Since it gets ready in 10 mins and I won’t have to worry about the heavy intake. Poha / Aval is very healthy and rich in fiber and we won’t gain weight or feel heavy easily. Its very tasty just like our regular puliyodharai.

Making breakfast with aval/Poha is very easy and you don’t have to compromise in taste. It’s healthy, simple and tasty what else do we need. Making aval based recipe would be easy for work going women and also easy for lunch box recipe. My husband loves all kinds of recipe made using poha/ Aval. I personally like this puli aval and sweet aval a lot. I have Aval Upma/ Poha upma also in my website. You can read the health benefit of poha/Aval online and enjoy any recipe with it.

My cousin makes lot of recipes with aval. She even used to make milkshake and lots of desserts using Aval.  I love Aval Idli and Aval cutlet and mom used to make aval dosa and some healthy desserts too. I make puli semiya, puli idiyappam anything that has that tangy taste in them. I love to try lots of new varieties in puli.My hubby is not a big fan of  tamarind based recipes, but he also loves this. If you like anything pulipu then you will be very much satisfied with this yummy tasting puli aval.

 Step by step making of puli aval/ Tamarind poha

Puli Aval Recipe | Tamarind Poha

By Janani September 12, 2016

Ingredients

• Aval / Poha - 2 cup
• Tamarind pulp - 1/4 cup or little less( Taken from little bit of tamarind piece)
• Turmeric Powder - 1/4 tsp
• Asofoetida(Hing) - a pinch
• Salt to taste
• For Tempering:
• Oil - 3 tsp
• Mustard seeds - 1/2 tsp
• Urad dal - 1/2 tsp
• Channa dal / Kadala Paruppu - 1 tsp
• Peanuts / Groundnuts - 2 tsp
• Curry leaves - as per requiremnt
• Dry red Chillies - 2
• Green Chillies, long slit - 2

Instructions

1. In a bowl add 2 cup of Aval / poha . Wash them twice in water nicely. Now drain the water completely and keep it separate for 10 mins.

2. Soak Tamarind in hot water and let it soak for 10 min, then squeeze it and keep the pulp thick. Don't add too much water. Just 1/4 cup of water maximum. Now add turmeric powder, and hing to this and mix it well. You can make puli aval 2 ways. One keeping the tamarind pulp separate in a bowl . Another method is adding the tamarind pulp to Aval/ Poha and let it absorb all the moisture. You can make either ways. I have done the first method, keeping the tamarind pulp separate in a bowl.

3. Now heat oil in pan, add the tempering mentioned above. Now add the tamarind pulp and let it boil for 5 mins. Now add salt and once well cooked add Aval /Poha and let it cook for few mins. Don't toss it with ladle, since the Aval might break and loose its shape.  . You will see that all the tamarind pulp is well absorbed by Aval. Now switch off the flame and enjoy the tasty puli Aval.

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Poha Upma recipe / Aval Upma is easy breakfast. It’s made just like our regular upma but it’s a much quicker version. This won’t take much time to make. Will be ready in 10 mins. If you are in a hurry or if you are not in a mood to prepare anything heavy on weekend , then this aval upma/ poha upma would be the best option. I make so many recipes with poha/ aval since its very easy to make and I like the taste of aval. Tummy  feels very light while eating aval/ poha.

You can make Tamarind Poha upma / Puli Aval upma, Sweet aval / Poha sweet, Poha Idli, Poha Dosa. They are super simple to make and are very good for health. Lots of people eat aval/ poha to lose weight. It’s a balanced meal and can be eaten at least twice or thrice in a week. Its high in fiber and has lots of health benefits. Check this health benefits of poha drink to know more about its nutrition information. It is rich in iron, carbohydrates and has low gluten in it.

Poha/ Aval is also called as flattened rice in English and children love any dish made with this. I like how simple the recipes is, all we need to do is wash it well at least twice in running away and drain away the water and let it sit for 20 mins. Reason for letting it sit for 20 mins is for the aval/ Poha to get soft. This helps in getting uoma cooked very easily. Always let poha/ Aval get soft before adding into the hot pan. Dont over soak in water, then it will become mushy and wont hold shape. Always just wash them and drain them immediately. Poha should always be soft and never forget to drain the water after they are washed. Now off to poha upma recipe.

Step by step of making Poha upma recipe / Aval upma recipe

Poha Upma Recipe / Aval Upma Recipe

By Janani September 11, 2016

Easy south Indian aval upma / Poha upma Breakfast recipe for lazy weekend.

• Prep Time : 10 minutes
• Cook Time : 10 minutes
• Yield : 2 person

Ingredients

• Aval/ Poha - 1 cup
• Onion, finely chopped - 1/4 cup
• Tomato,finely chopped( optional) - 1/4 cup
• Ginger,finely chopped - 2 tsp
• Green Chillies, long slit - 6 (more if you like it spicy)
• Turmeric powder - 1/4 tsp
• Coriander leaves - for garnishing little bit
• Lemon juice - 2 tsp
• Salt to taste
• For tempering:
• Oil - 2-3 tsp
• Mustard seeds - 1/2 tsp
• Urad dal/ ulundhu - 1/2 tsp
• Channa dal/ Kadala Paruppu - 1 tsp
• Jeera - 1 tsp
• Curry leaves - as per requirement
• Peanuts/ Groundnuts - 4 tsp
• Asofoetida(Hing) - a pinch

Instructions

1. You can use medium or thin poha for making this upma. Take 1 cup of poha/ Aval in a bowl and wash them twice in water. Now drain the water completely and let it sit for 10-15 mins(This will help in yielding soft poha/ aval)

2. Heat oil in pan, add the seasoning mentioned above. To this add onion, green chillies, ginger and saute them for sometime. Now add poha/ Aval and saute for a min. If you find poha little thick you can sprinkle water little bit and start cooking.

3. Now add salt, turmeric powder and stir again. If you don't like the yellow color you can omit the turmeric powder. Finally when the poha is cooked switch off the flame and squeeze lemon or add lemon juice and garnish with coriander leaves. Mix everything well and serve it hot for your family.

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Tiffin Sambar Recipe is nothing but specially made sambar that has less or no tamarind and less veggie unlike regular sambar made for rice. Tiffin sambar is usually served with  Idli, dosa, ven pongal or Idiyappam that’s  made exclusively for breakfast. I love the mild flavor of this tiffin sambar. Usually sambar that’s made for rice has strong masala aroma and loaded with many varieties of vegetables. Tiffin sambar usually has potatoes, carrot or sometimes rarely brinjal. My mom makes this tiffin sambar without tamarind/ Pulli. She adds ripe tomatoes to bring a very good flavor to this sambar. According to me she makes the best sambar recipes. She makes so many varieties and all my friends who come home to visit me love my mom’s tiffin sambar .

She usually will add hing little strong and I also love the aroma in the sambar. She will add lots of coriander leaves also and I love how smooth and aroma her sambar will be. It will smell for two streets. I don’t know how she makes such drool worthy sambar but it looks,smells and taste awesome. I have tried to make like my mom but with USA dal I guess I can come somewhere near 60% to her flavor. Sambar gives very good taste with good dal,water and all fresh ingredients . I miss the smell of chennai dal. Even with just plain boiling the dal used to smell so good. I don’t feel that same smell in the dal available here but it’s not that bad. DAL quality is very good here and I try with lots of brand and sambar does taste very good. I just compare it to my mom’s cooking and always get dissatisfied with few ingredients available here. Anyways when you make this yummy tiffin sambar serve this with Idli, Dosa, Idiyappam(String hoppers) Ven pongal .Now off to making of tiffin sambar.

How to make sambar for breakfast/ Tiffin sambar recipe

Tiffin Sambar Recipe (For Idli, Dosa,Pongal ,Vadai, Idiyappam)

By Janani September 9, 2016

• Prep Time : 15 minutes
• Cook Time : 20 minutes
• Yield : 4 people

Ingredients

• Toor dal - 1 cup
• Ripe Tomatoes - 3-4
• Small Onion - 15-20
• Green chillies,long slit - 6
• Carrot,chopped - 1/4 cup
• Potato - 2(Small size)
• Turmeric Powder - 1/4 tsp
• Hing(asofoatida) - 1/2 tsp or more( I add hing quite strong for sambar)
• Salt to taste
• Coriander leaves - handful
• Sambar Powder:
• Oil - 1 tsp
• Dry red Chillies - 4
• Coriander/ Dhania seeds - 2 tsp
• Jeera - 2 tsp
• Fenugreek/Vendhayam - 1/4 tsp
• Curry leaves - little bit
• For Tempering:
• Ghee/ Oil - 2 tsp
• Mustard seeds - 1/4 tsp
• Urad dal - 1/2 tsp
• Jeera - 1 tsp
• Fenugreek/ Vendhayam - 1/4 tsp
• Curry leaves - handful

Instructions

1. Pressure cook 1 cup of  toor dal with 2 +1/2 glass of water. To this add hing, turmeric powder and potatoes. Let it cook till it reaches 4-5 whistles. Take the dal out and remove the potatoes and keep it separate. Mash the dal to smooth paste.

2. Heat pan and roast the ingredients given for making sambar powder. Once done cool and grind them to powder.


3. Heat pan and add oil & ghee, do the seasoning one by one. To this add small onion saute for few mins. Then add carrot, green chillies and tomatoes. Saute for few more mins. Then add salt, turmeric powder,hing  and keep stirring for few more mins.

4. Now add sambar powder and stir for a min. To this add 1  glass of water and let it cook. Once it starts to boil add potato and dal and let it cook until the dal starts to bubble on the sides. Now add little ghee and garnish with coriander leaves and switch off the flame.

5. Serve this hot with Idli, pongal ,medhu vadai, Idiyappam Or Pongal.

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Rava Uttapam/ Rava Uthapam is a simple Indian Breakfast recipe that can be made instantly. I try lot of instant recipes using rava/sooji and they come out so tasty and yummy. I have bread uthapam, dosa uthappam and mini uthapam recipes in my blog. Do click the link and try the recipes. You won’t be disappointed. You can add the veggie stuffing as per your liking to this rava uthapam.  I like to add it inside the dough. You can add the veggie as topping also. Use veggie that are thinly sliced and keep the flame always on low to medium since the rava uthapam tends to get burnt easily.

Using rava/sooji makes the cooking easier. I have many sooji/rava recipes in my blog. Check Rava upma, Rava dosa, Rava Idli, Rava bread Toast, Rava ladoo, rava kesari, Rava Khichadi. This rava uttapam is best when you get bored of regular dosa uthapam or if you are out of dosa batter. When you feel like munching something in the evening then this rava uttapam will come handy. I love enjoying this with Mint tomato chutney or tiffin sambar. There are so many simple recipes to make when you are out of dosa batter and for me this would come first since I like the stuffed veggie options I get and I don’t really need any side chutney for this. I can happily eat this with podi. Rava can be made in so many variety and its easy to make if you follow the instruction correctly. Exact measurements will help you get good crispy tasty uttapam. Always let it rest for etn min so the sooji gets soaked with yogurt for sometime and gives you a soft texture. Try to add water little by little . Now off to making of Rava Uttapam or Instant sooji uthapam.

Step by step of making Rava uttapam

Rava Uttapam (Instant Sooji Uthapam)

By Janani September 7, 2016

• Prep Time : 10 minutes
• Cook Time : 10 minutes
• Yield : 8 uthapam

Ingredients

• Rava / Sooji - 2 cup
• Yogurt/ Curd - 2 cup
• Water - 3/4th cup
• Onion,finely chopped - 1/4 cup
• Green Chillies,finely chopped - 2 tsp
• Tomatoes,finely chopped - 1/4 cup
• Capsicum,finely chopped - 1/4 cup
• Carrot,grated - 3 tsp
• Salt to taste

Instructions

1. In a bowl add rava/ Sooji. To this mix curd, salt and mix all together. Add water little by little and mix it like dosa batter consistency.

2. To this add all the veggies above and mix it again.

3. Heat tawa and keep the flame in low and slowly make uthapam size dosa using batter. You can make two way of rava uthapam, either add the veggie inside the batter or  add it outside the batter as shown in pic. Cover it with a lid if you are spreading the veggie outside the uthapam.




4. Flip to other side and let it turn golden brown in color. Now serve it with chutney or sambar or podi.

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Kothu Chapathi is very tasty dish and when you  don’t have time to make Maida Parotta/ Parota you can satisfy your craving using leftover chapati dough. I usually make my chapati fresh while making this dish but it will be more easy to make when you have leftover chapati. The making of chapathi time will be saved. It will take totally 20 mins to finish the dish if chapathi is ready in advance.

Chapathi can be made and stored in ziplock the previous night. I send this kothu chapati for lunch and my hubby loves it. Weekends are my first option for making this recipe.If you have leftover  khurma or salna then dont forget to add this to the chapathi kothu. The flavor will be very very tasty. I like my kothu chapathi without salna or khurma but if you like it strong do add the leftover salna or khurma . Chapathi can be made plain or can be made as layers for preparing this dish. I like doing my kothu on the iron griddle. Kothu means minced(tearing the chapathi to fine shredded pieces using hands and then beating it using 2 strong ladle )

You can make lots of variety with chapathi and this is one of the tastiest way of making kothu chapathi. You don’t really need any extra ingredients for this dish. If you just follow the exact measurements above you will get the exact yummy taste you get on streets while tasting the kothu parotta. I love chilly parotta also a lot and the same procedure can be done using chapathi also. Wraps and other varieties can be made too. I will slowly post everything  in my blog and you can enjoy many varieties of recipe using chapathi. Okay now off to making of  kothu parota using chapathi or Kothu chapathi.

Step by step making of kothu chapathi

Kothu Chapathi

By Janani September 6, 2016

• Prep Time : 15 minutes
• Cook Time : 20 minutes
• Yield : 3 people

Ingredients

• Chapathi/ Roti - 6-8 slices
• Jeera/ Fennel seed - 1 tsp
• Onion,finely chopped - 1/2 bowl
• Tomatoes,finely chopped - 2
• Ginger garlic paste - 2 tsp
• Green chillies,long slit - 3
• Turmeric powder - 1/4 tsp
• Chilly powder - 1/2 tsp
• Coriander Powder - 1 tsp
• Garam masala - 1/2 tsp
• Salt to taste
• Mint leaves,chopped - handful
• Cabbage,thinly shredded - 1/4 cup
• Carrot,grated - 4 tsp
• Green Peas - 1/4 cup
• Capsicum(optional) - 1/4 cup

Instructions

1. Chop all the veggies mentioned above. Make chapathi or if you have leftover chapathi tear them to small pieces and keep it separate.


2.  Heat Iron pan or Iron griddle  and add oil, to this add jeera or fennel seeds. Saute for a min. Now add onion, ginger garlic paste and saute for few mins so the raw smell from ginger garlic paste is gone. Now in a blender, lightly beat the chopped tomatoes to make it little loose. Not like pulp just little juicy(Sorry I forgot to click the picture)

3. Now add the mashed tomatoes to iron pan and saute it for few mins. Then add all the veggies like cabbage, peas, capsicum and grated carrot and saute for few mins. Then add turmeric powder, chilly powder, coriander powder, garam masala and salt. Let it cook for few mins. Do not add any water. Keep stirring and beat using two ladle as shown in pic.

4. Now add the shredded chapathi pieces and see to it that everything is well coated. Using both the ladle keep beating the chapathi and it will get nicely roasted and minced to small pieces.(If you have any leftover khurma or salna then add it now and coat everything well together)I didn't have any leftover khurma so I just enjoyed it without khurma. Garnish with mint leaves and nicely beat it with ladle and switch off the flame.


5. YUmmy and tasty kothu chapathi is ready to eat. Serve it with raita and enjoy for breakfast or dinner.

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Idli is one of the most important breakfast recipe for South Indians. Its a every day to day food enjoyed from infants to adults. Idli is the most favorite dish for everyone and its very simple to make soft Idli at home if you follow the grinding process correctly. Important points to remember when you grind the Idli is the measurement, and each region Idly comes in different texture depending on the quality of urad dal,rice and also water.  All these plays a very important role. The recipe that I have shared with you below will def give you softer Idli and will be able to make crispy dosa batter  . If you had any problem or if  you have any doubt then you can mail me or leave a comment below and I will def help you out with the process and make sure you enjoy the soft Idli at home.

Make sure you are using the whole urad dal while making this process. Early days my grandma and my mother in law used to soak whole urad dal with skin to make a soft Idli. But now no need of doing all that. It’s very time consuming to remove the skin and then wash and do the process. Without the skin you can make good soft Idli easily now. I learned from my mom few simple techniques before I got married and from then I was able to make soft Idli and golden brown crispy dosa. Its  not at all difficult. It takes practice and you will learn to master it in no time. I will write down the reason for getting flat or hard Idli, and what all you should avoid while making Idly batter .

If you are a beginner and assume you got the Idli hard or flat then don’t worry probably your dosa will come out fine, may be urad dal was more or it didn’t fluff up right or may be you had grinded urad dal for long time or you must have poured lot of water for urad dal dough. Whatever  it is. I will help you out with all the mistakes you could possibly make. Hey !!! I was a leaner too in the beginning and I had def learned what all shouldn’t do. I wish someone given me tips and I would have mastered it sooner. It took me 3 months to figure out what all mistakes I did. Like I said if you got hard or flat idli, its okay don’t throw them . Make interesting recipes like Idli Upma, Idli manchurian, Kaima Idli and many more.

 Step by step of making soft Idli recipe

Idli Recipe (How To Make Soft Idli )

By Janani August 9, 2016

• Prep Time : 8-10 hr minutes
• Cook Time : 10 minutes

Ingredients

• Whole urad dal - 1 cup
• Idli Rice - 4 cups
• Fenugreek seeds/Vendhayam - 2 tsp
• Salt - as per requirement

Instructions

1. Measure Urad dal and Idli Rice correctly and keep them separately in 2 big bowls. Add fenugreek seeds to whole urad dal while soaking. Wash them well and let it soak in water for 3- 4 hrs. Urad dal doesn't need 3 hrs of soaking just 1 hr is good but I just soak both at same time. I usually soak them in the morning around 7AM and grind them at 10 Am

2.  Grind whole urad dal first. Do not add all the water at the same time. Keep adding water little by little so you can get a nice soft fluffy white urad dal batter.(My mom used to store 2 glass of water in fridge and use to add that cold water to grind urad dal. She said that it will always give fluffy urad batter. While grinding urad batter, the machine always get little hot and this also is one of the reason for urad batter to lose it's fluffiness and heat is a def a villain for our soft batter. She always used chill water to get good urad batter. If you want you can try this method too. She makes amazing soft Idli batter)


3. Now first grind the whole urad dal nicely(fluffy)for 25-30 min. You will see that urad dal has turned in to nice white color and they are twice the size in quantity. (Totally for 1 glass urad dal I add 2 glass of water or more, it depends on the urad dal though)  When you touch the batter it will be super fluffy , that means urad dal batter is ready. Remove from grinder and store it in  a big stainless bowl.

4. Now in the grinder add the soaked rice and let it grind for 30 mins till the rice grains are smoothly blended. Just like how we did for urad dal, add water little by little  . Remember the rice consistency must be smooth and little coarse not too watery. I always add salt at this time and let it grind quickly for 2 min and I remove it. You can skip the salt adding part if you want and add it at the last step . Now transfer the rice batter to another bowl and see the measurement. Both the urad dal and rice batter will be equal in height. This means you know for sure the Idli will turn out soft and you have passed your exam scoring 70% hahahahhaha.

5. Now store in a container where it will be allowed to rise twice the amount from the original batter size. I usually let it ferment for 10-12 hrs in a warm place and use it in the morning.  Do not fill the bowl completely with batter . Give space to ferment.  Next day you will notice that the dough has raised NICELY and a sour smell comes out of it.(If you did not add salt earlier, then this the right time to add)

6. Now mix them well with a round ladle . To make Idly , take the Idli maker and add 2 glass of water and let it cook. I use the idly maker that uses cloth. There is another idly maker that uses oil to rub. Use it according to the instruction given. For people who use cloth, read further.

7. Take 2 cloth and wet them in water and place it on the idly maker vessel. Spread the cloth well and pour one full batter in a ladle and let it sit for a minute. Repeat the same process for the next idly mold plate. Now Place it inside the idly maker and steam them closing the lid ,it will take 8-10 mins to get steamed. To know if idly is cooked or not test by pricking the idly with a pricker in center after 8 mins(I use fork)If the fork comes out clean while poking in center then idly is cooked . If dough sticks to fork then it needs to be steamed for few more mins.

8. Once Done, remove the idly by turning to other side, sprinkle some water on cloth and remove the idly without sticking. Serve this hot idly with sambar and podi or chutney.I use the same dough to make dosa and uthappam.I will dilute it with more water for making dosa and yummy crispy dosa will be ready in no time.

9. I have served the idly with tomato chutney and dipped in yellu podi(sesame)

IMPORTANT POINT TO REMEMBER:

• Never pour all the water at same time while grinding urad dal or Idli rice. Adding at slow interval will give fluffy batter and soft idli.
• Do not grind the urad dal for long, too much grinding will not help in rising urad batter,obviously will end up getting hard or flat Idli.
• Try adding cold water while grinding urad batter to get fluffy batter.

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Bread Uthapam is super easy to make and all age group of people will love it. Hubby always end up getting 2 big packets of bread. So 1 packet I use for sandwich, bread upma or emergency toast for kids. The other packet I end up using for snacks like bread roll, bread pizza or rava toast. With bread you can end up making unlimited stuff. I can survive with just bread and come up with lots  0f varieties. I love using bread in lot of dish. Its very simple to make and I love experimenting with bread.

Uthapam or Uttapam is enjoyed by all south Indians and we need dosa/ Idly batter to make this uthapam. Say we don’t have dosa dough at home and if you have sudden craving for uthapam, then this bread uthapam comes handy. Taste wise also its very good. I like to make this when I feel lazy. Best for kids lunch box . You can add any veggie of your choice for this uthapam. I add grated carrots, beetroot, cabbage or cheese or small onion & tomato. It depends on my mood that day. Spread sweet corn and cheese and serve it to kids they will love it.

I have so many recipes using bread check…. …Mini Uthapam,  Bread bajji/ Bread Pakoda ,  Bread French Toast(Eggless),  Rava Bread Toast , Garlic Bread, Bread Upma,

If you want to make anything quick in your kitchen, then this bread uthapam is the best option. I make it on weekends when I feel lazy. My family and friends enjoy this uthapam . I like to add lots of veggie to my uthapam. More filling more flavors. You can make mimi uthapam and sere for kids. Try adding cheese since kids love it. I add some corn and few green peas to make it colorful for kids. Okay now off to enjoy making bread uthapam.

Step by step making of Bread Uthapam Recipe

Bread Uthapam (Instant Bread Dosa)

By Janani August 7, 2016

• Prep Time : 10 minutes
• Cook Time : 10 minutes
• Yield : 5-6 uthapam

Ingredients

• Bread(White or brown) - 5
• Rava /Sooji - 3/4 cup
• Rice flour - 1/4 cup
• Yogurt/ Curd - 1/2 cup
• Salt to taste
• Onion,finely chopped - 1/4 cup
• Tomto,finely chopped - 1/4 cup
• Capsicum - 1/2
• Green chillies,finely chopped - 2
• Ginger,finelly chopped - 1 tsp
• Coriander leaves - 2-3 tsp

Instructions

1. In a blender add bread slices, tear them using your hands. Now add rava/ Sooji, then rice flour , yogurt and salt. Blend everything to smooth consistency.



2. Transfer them all in to a bowl. Add little water and make it like dosa dough consistency.

3. To this add onion,tomatoes, ginger,green chilies, capsicum and mix everything together.


4. Heat pan and once its hot enough, keep the flame low. Now add the batter and spread it to uthapam thickness. Pour oil around the batter. Now increase the flame to medium(do not keep in high flame otherwise the dosa base will get black ) Let it cook for sometime. Once its golden brown flip to other side and once its crispy enough remove from flame. (I have made regular size  and mini uthapam size dosa in the pic)



5. Repeat the process and enjoy the yummy instant bread uthapam for breakfast or dinner. Serve it with sambar or coconut chutney of your choice. This quantity gives 5-6 uthapam so increase the quantity if you are making more bread uthapam.

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Mumbai style Mysore masala dosa is super tasty than the regular Mysore masala dosa. I love the bright radiant colors and how yummy they look on plate. With sambar and 2 varieties of chutney they look too good. No words to express them. I would personally just eat with the inside stuffing and I don’t need anything else on side. If you are making it at home then you must not skip any of the ingredients I will be mentioning on the recipe. To enjoy the proper style of this dosa, adding butter liberally is a must. No getting heart attack or feeling guilty. You can always go for more extra mile walk next day , if you feel guilty for stuffing with load of butter hahahhha.  Mumbai style mysore masala dosa when loaded with lots of butter takes it to next level and your tummy will thank you.

Traditionally this Mumbai style mysore masala dosa stuffing is made on top of the dosa batter itself. But I like to make it separately in a pan since I don’t want to tear the dosa or make a big mess on my tawa. Either way the taste will be exactly same. Trust me and do it separately. If you want you can make it on top of the dosa batter too. You can mix little bit of coconut chutney in this and mix too. I have seen few shops doing this. I don’t do it all the time, but sometimes when I have coconut chutney on huge batch then I do it. Its okay don’t feel guilty to add more butter. The whole dosa is made with butter and no oil is added.

I know I know your heart stopped for a min, but its k just add the butter and enjoy the true taste of roadside Mumbai style mysore masala dosa. To make more varieties in dosa check here… Spicy Tomato Dosa, Erra Karram Dosa(Andhra Special Dosa), Murungai Keerai Dosa(Drumstick leaves dosa),  Cheese Veggie Dosa, Lenthil(Adai)Dosa, Pesarattu Dosa(Andhra dosa), Uthappam Dosa, Sorakkai Dosa(Bottle gourd dosa).

Still to me best dosa till date is Mumbai Style mysore masala dosa

Step by step method of making Mumbai style mysore masala dosa recipe

Mumbai Style Mysore Masala Dosa (Roadside Recipes)

By Janani August 1, 2016

• Prep Time : 15 minutes
• Cook Time : 5-10 minutes
• Yield : 8-10 dosa

Ingredients

• Dosa Batter - 2 Bowl
• Filling on top
• Boiled potatoes
• Green chillies,thinly slit - 2
• Grated veggies(Carrot,beetroot,capsicum) - 1 cup
• Onion,chopped small - 1/4 cup
• Tomatoes,chopped small - 1/4 cup
• Pav bhaji masala - 2-1/2 tsp
• Chilly Powder - 1 tsp
• Salt to taste
• Butter - 1 whole cube(yes it heard it right)

Instructions

You can prepare this Mumbai style mysore masala dosa in two ways..

• Pour dosa batter on hot tawa and add all the veggies on top and you can mash it using a potato masher and then fold it and serve  (or)
•  Make filling separately on tawa and mash them well using potato masher, then spread it on top of dosa batter. Either way they taste awesome.

1. I have made it using the second method just to avoid the mess on my tawa. Now heat pan and add some butter, to this add onion, tomato, capsicum , grated carrot & beetroot. Saute them well.

2. Now add green chilies, chilly powder, pav bhaji  masala,Boiled potatoes and huge cube of butter. Yes, you heard me right...a huge piece like you see on  my pic. I added two pieces like that. It will give a very good taste. Season with little salt and now start to  mash them using a potato masher.

3. Mash them to pulp and the taste will be so good. The filling is ready .

4. Now heat tawa and pour dosa batter, then add butter liberally on whole dosa. Then add the filling and start spreading it to whole dosa from inside out. Again add little bit of butter and spread again. Let it cook and turn golden brown in color.

5. Now fold the dosa and serve it hot with coconut chutney or sambar. Drool worthy dosa and everyone will love it.

Notes:

• Do not omit any of the veggies mentioned above.
• If you want more spice, add more chilly powder
• Do not cut down butter, the taste will definitely change(more butter,more taste)
• You can add coconut chutney also in this filling if you want.
• I sometimes add left over poori potato masala to this filling, instead of plain boiled potatoes.

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Eggless wheat banana pancake is very tasty and kids love it. If you want to make quick breakfast, then try this and you wont be disappointed. I serve this to my kids as snacks for evening time. I love adding different spread to this. I love nutella, but my daughter likes Maple syrup on top. My hubby likes it plain or with jam. I always tease my hubby that this version of eggless wheat banana pancake is a copycat recipe of our south Indian Sweet Paiyaram recipe. Only different is we don’t use vanilla essence or cinnamon powder in it. Instead of butter ghee is used. But taste wise, I find both of the same. Only difference I see is the way its made. Okay okay.. I agree they both are little different with the ingredients involved but I meant to say taste wise. Anyway… I love this eggless wheat banana pancake a lot.

Making eggless pancakes are so much easy and you know what all goes inside your flour, and you can make changes according to your taste. Store bought flour uses all purpose flour but when you use at home. You can always choose wheat or Oats flour instead of all purpose flour. That way you know that you are eating your pancakes in a healthy way. Have few variety of spread at home like maple syrup, chocolate syrup,strawberry syrup,grape syrup or nutella for enjoying this pancake in different taste. I have used cinnamon here but if you don’t like you can omit it. But I would suggest to use it since its gives a very good mild flavor and it wont be over powering.

When I say banana I love adding a pinch of cinnamon powder to all my recipes. Be it pancake,cake,milkshake,muffin or ice cream. I love both their combination so much. Here is Eggless Banana Muffin made by me using banana and cinnamon combination. It taste so good. You will love it. Best eggless wheat banana pancake ever.

Now off to step by step method of making Eggless wheat banana pancake recipe

Eggless Wheat Banana Pancake

By Janani July 28, 2016

• Prep Time : 10 minutes
• Cook Time : 10 minutes
• Yield : 6-8 pancake

Ingredients

• Wheat Flour - 1 -1/2 cup
• Ripe Banana - 2
• Sugar - 2 tsp
• Baking Soda - 1 tsp
• Vanilla Essence - 1 tsp
• Cinnamon Powder - 1/2 tsp
• Milk - 1-1/2 cup
• Butter - 2 tsp

Instructions

1. In a bowl bash the ripe banana to pulp. To this add cinnamon powder,vanilla essence,soda,sugar,butter and mix everything  well.

2. Now add the flour to the mix and slowly start adding milk little by little and blend them all together. No lumps, make it to smooth pouring consistency.

3. Heat pan, spread some butter and pour the batter. Don't make it flat, give a round shape and let it have thick base. Keep the flame in medium to low. Once the batter starts to bubble up on top,flip it to next side.(Never keep the flame high,it will turn black)

4. Now both sides are golden brown. Serve them on a plate with generous amount of maple syrup on top. Arrange some chopped fruits like banana, strawberry, cherry or any fruits of your choice and serve it hot. I forgot to mention, just before serving add dollop of butter on top and serve along with maple syrup or any spread of your choice.

 

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