Evergreendishes

Tag: healthy breakfast ideas

  • How to make the perfect Idli and Dosa Batter

    How to make the perfect Idli and Dosa Batter

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    How to make the perfect Idli and Dosa Batter | Idli and Dosa batter recipe | healthy homemade batter 
     Make the perfect idli and dosa batter and store in the refrigerator for a hassle free morning ahead.

    An  idli and dosa batter in the refrigerator saves the day. It eases the morning dilemma and makes a filling breakfast for all. It is welcome on the busy days, when errands are many and time consuming. Idli and Dosa is a popular breakfast in South India. It is preferred in many households as it is soft and easy to digest. The fermenting  process breaks the nutrients and helps in proper absorption. Making the batter at home requires a little time and effort but it is worthwhile. 

    Today, most people buy a packet of batter and use it.  However, there is nothing like the homemade one. The batter made at home is according to the best known method with the purest ingredients that you get in the market without any preservatives. There is no scope for the deterioration in the quality of the batter. The yield you get is comparatively more than that you get in the market. Moreover, you are making a fresh batch of batter whenever you need it. You are in control of the ingredients you use and the quantity of batter you prepare. Thus the nutrition and taste are much better of the homemade batter.

     

    TIPS FOR A GOOD BATTER


    Keep in mind to use good quality ingredients. Use newly produced urad dal/

    Consistency of the idli batter is very important. It should neither be too thick nor thin. If the batter is too thin, the idlis will not be fluffy. If the batter is too thick, the idlis will turn out hard. The consistency should be thick but of pouring consistency.

    The question often arises when should the salt be added? Should it be added before fermentation or after the fermentation process ? Every person has his own views on this matter. Most of us use iodized salt and it hinders the fermentation process .I always add salt to the fermented batter and it works fine for me.

    Another point of consideration, urad dal is available in two forms as whole and broken. Many people prefer to use whole urad dal as the yield of batter is higher. But, in a few cases, I have seen them to be infested with black pests. I prefer to use the half broken urad dal.

    Rice is another important ingredient in the preparation of idli and dosa batter. If a recipe says only rice, use the regular sona masuri rice. You can also par boiled rice or ration rice. Do not use basmati rice or any other variety.

    Appliance :

    The  new mixer grinder is ideal choice of many as it comes as a multi-purpose appliance for batter, chutney, smoothie and juice. It is sturdy and can be used hands free, the unique locking system holds the ingredients properly. Tabletop Wet  Grinder is the other appliance which you can use to make idli and batter. It makes a good investment if you are making the batter regularly at home. The tabletop grinder is ideal for indian cooking.It gives a smooth batter and the quantity is much more. It saves time too. Today, the tabletop grinders have varied other features as atta kneader, spice mix drum and coconut scrapper. It can be useful appliance in the kitchen. I always make batter in the tabletop grinder though I feel a bit cumbersome at times. I love the texture of dosa and gundapongal made by this battter.

    Fermentation time:

    The time required for fermenting depends on the season. The ideal temperature for fermentation is between 25 degree Celsius to 32 degree Celsius.  During winter, the process is slow and needs twelve hours. During summer, the batter rises quickly in six to eight hours. It then turns sour if kept outside for a longer period.
    Today, I am sharing the recipe of Idli and Dosa Batter

    Idli Batter


    1) Idli batter using rice and urad dal.

    The idlis  made of rice and urad dal are soft and spongy. Parboiled rice is the essential ingredient here. Do not skip on it. You can use only parboiled rice but I found addition of a little sona masuri rice worked better.

    Ingredients:

    1 cup urad dal
    2 cup par boiled rice
    1 cup sona masoori rice
    ½ teaspoon fenugreek seed
    water for soaking and grinding
    salt as required

    Method:

    • Wash urad dal and soak it in water for four hours.
    • Wash the par boiled rice and soak it in hot water for six hours.
    • Wash the sona masoori rice and soak it in water for six hours. Put fenugreek seeds in it.
    • Grind both the varieties of rice together to a slightly coarse texture. Remove the batter in a bowl.
    • Grind urad dal to a fine paste.
    • Mix both of them together in a wide bowl. Keep the batter in a warm place to ferment for at least eight hours.
    • Next day, add salt to the batter and mix it in a clock-wise direction.

    Take the required quantity and keep the remaining in the refrigerator.

    2) Idli Batter using Idli Rawa

    Idli batter made using idli rawa is mostly made as it is easier. The idli rawa is easily available in the market.

    Ingredients :

    • 1 cup urad dal
    • 2 cup idli rawa
    • Water for grinding and soaking
    • Salt

    Method:

    • Wash urad dal and soak it for four hours.
    • Idli rawa can be soaked for half an hour.
    • Grind the urad dal to a fine paste with some water.
    • Once it is smooth, remove it in a wide bowl. The bowl should be a large one as the batter will rise on fermenting.
    • Mix the soaked semolina to it.
    • Keep it in a warm place. Ensure that it is kept properly as the batter rises on fermentation.
    • The next day, add salt to the batter and mix it well.

    Take the required quantity and keep the rest in the refrigerator.

    Dosa Batter
    A bowl of fermented dosa batter

    Dosa Batter

    Dosa batter can be used to make various recipes. You can make regular dosa, set dosa, gundapongal and uttapam. 

    Ingredients:

    • 4 cup raw rice
    • 1 cup urad dal
    • 1 teaspoon fenugreek

    ½ cup flattened rice (poha)

    Method :

    • Rinse the rice and soak it for six hours in sufficient quantity of water. Add fenugreek seeds to it.
    • In another bowl, wash urad dal and soak it for six hours.
    • Soak flattened rice for half an hour.
    • Grind the rice with some water. Remove it in a wide bowl.
    • Grind urad dal to a fine paste.Add poha to it and give a swirl Mix it with the rice batter.Cover and keep it in a warm place. Ensure that the vessel in which you have poured the batter is large enough as the batter rises on fermentation.
    • Next day, add salt and mix it well.

    Take the required quantity of batter and keep the rest in the refrigerator. This helps in preventing the batter from turning sour.

    Take a tip:

     

    • The batter needs to be of thick consistency to make set dosa. The dosa turns soft and spongy. But, make sure to cook it well on both sides with a lid closed over it.
    • To make thin crepes, the batter should not be of thick consistency. Add a little water and adjust it.
    • To make gundapongal, the batter needs to be of moderate consistency.

      I hope the post helps you to make a good idli and dosa batter at home.  Do you buy the batter or make it at home ? Do let me know in the comments below.  If you have any doubts, do  feel free to write below. Do not forget to follow @foodiejayashree on Instagram and @evergreendishes on Facebook. 


      ( Disclosure : As an Amazon Associate, I will get a small commission for qualifying purchases without no addition cost to you.)

       




  • Jowar Flour Idli | Jolada Idli | Sorghum Idli

    Jowar Flour Idli | Jolada Idli | Sorghum Idli

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    Jowar flour idli is a healthy twist to the usual one we often make. They are ideal for people of all age group, healthier and keeps going for a longer period of time.

    Eating healthy food is a choice we need to make it often. Do we break the norm or just once in a while? Yes, we are spoilt for choices and ultimately the decision rests in us. Balancing is the key, and as home makers we need to include millets and other related items in our cooking.

    jowar flour idli

    Idli is considered as healthy breakfast. I have shared many different variety of idli recipes  as Sago Idli, Ragi Idli, Rawa Idli, Instant Ragi Idli and Chennai Idli. Today, I am sharing idlis made with jowar flour.

    Jowar flour is the main ingredient. Use fresh jowar flour. Anything stored for a few days, are soon attacked by pests or molds due to the climatic conditions. We need to keep a check on all the ingredients stored at home.

    Urad dal is the other ingredient which we use to make these idlis. It is soaked for two hours and then made into a batter.

    Water is needed for soaking and grinding the batter. We also need it for steaming the idly in the idly cooker.

    Salt is essential in cooking, there is no taste to the food without it.

    As usual, making of idly involves five steps:

    1. Soaking
    2. Grinding
    3. Mixing
    4. Fermentation
    5. Steaming

    Urad dal needs to be soaked for atleast two hours. Rinse it well, put water and keep it aside. Later, grind to a fine batter. Jowar flour is mixed well in the batter, be careful as lumps are easily formed. Adjust the consistency of the batter. Put it in a wide bowl and keep it in a warm place to ferment. The time of fermentation depends on the season.

    Once the batter is fermented, add salt to it. Heat the idli steamer and put the batter to two-third of the capacity in each of the moulds. Steam it for fifteen minutes. Check if it is properly done and then turn off the stove.

    As the idli is made with millet and not the usual rice, it tends to get sour easily. I suggest that you make a small quantity and use it on the same day. Do not keep it outside for a long time.

    Ingredients:

    • 1 cup urad dal
    • 2 cup jowar flour
    • salt to taste
    • water for soaking and grinding

    About the event :

    Sending this to Shhh Secretly Cooking Challenge. It is a monthly event. The theme for the month of August was Fermented Foods. I was paired with Preethi and she has made Savoury Chia Seed Pudding. The secret ingredients were cucumber and chia seed. Do check out the recipe on her blog.

    I wanted to make jowar flour and she gave the ingredients accordingly.

    Print Recipe

    jowar flour idli
    Evergreendishesdev

    Jowar Flour Idli

    Jowar Flour Idli is healthy, tasty and ideal for people of all ages. Serve it with chutney and sambar for a filling breakfast.
    Print Recipe Pin Recipe
    Prep Time 20 minutes
    Cook Time 20 minutes
    8 hours
    Total Time 8 hours 40 minutes
    Course: Breakfast
    Cuisine: South Indian
    Ingredients Method Notes

    Ingredients
      

    • 1 cup urad dal
    • 2 cup jowar flour
    • salt to taste
    • water for soaking and grinding

    Method
     

    1. Wash urad dal. Soak it in water for two hours.
    2. Grind urad dal to a fine batter.
    3. Remove the batter in a wide bowl. Mix two cups of jowar flour to it. See that no lumps are formed as you mix. Adjust the consistency of the batter by adding water to it.
    4. Keep it covered in a warm place.
    5. Next day, add salt to it and mix well.
    6. Take the idly cooker. Put the batter in the idly mold and steam it for fifteen minutes.
    7. Serve with chutney and sambar.

    Notes

    Jowar flour can be made fresh by pounding in small quantity.
    You can use the ready jowar flour. 
    Do not keep it outside for a long time, the taste of the idli turns sour.
    Make a small quantity of batter, do not keep it for the next day to use.

    Pin it for later:

    jowar flour idli
    jowar flour idli

    If you ever make Jowar Flour Idli in your kitchen, take a photo and share with me by tagging @foodiejayashree on Instagram and @evergreendishes on Facebook.

  • Pesarattu Recipe | Moong Dal Dosa

    Pesarattu Recipe | Moong Dal Dosa

    Pesarattu is a popular breakfast from Andhra Pradesh. It is a lacy crepe made with moong dal. It is usually served with upma and chutney. 

    Pesarattu is a  moong crepe from Andhra Pradesh. The green moong or the yellow lentil can be used in the preparation. It needs no fermentation. 

    The beauty of India is the varied culture and traditions we see in each part of the country. Every state has its own set of recipes. Andhra cuisine is known for its spicy food. Pickles and chutneys are quite common in the menu.  Earlier, I have shared gongura chutney recipe. I have also shared Andhra pappu and Andhra rasam. My son is fond of these dishes. 

    Today, I am sharing a breakfast  recipe  from Andhra Pradesh. When we are bored of the usual dosa, moong dal dosa or pesarattu comes to the rescue. 

    pesarattu served with upma and chutney
    pesarattu

    Pesarttu Recipe | Moong Dal Dosa 

    Ingredients:


    For Pesarattu:


    1 cup moong dal
    2 green chillli
    1 inch ginger
    150 ml water
    salt
    1 onion
    coriander leaves

    For upma:


    1 cup semolina
    2 teaspoon ghee
    1 tablespoon oil
    1/2 teaspoon mustard
    1/2 teaspoon cumin
    1 teaspoon bengal gram
    1 teaspoon urad dal
    4 green chilli
    2.5 cup water
    salt
    coriander for garnishing

    For chutney :


    1 cup coconut
    1 teaspoon oil
    2 green chili
    1/4 cup gram dal
    small piece of tamarind
    water
    salt


    Method:

    To make pesarattu batter :

    1. Soak moong dal for two hours.
    2. Later, put the dal in a mixie. Add ginger, grreen chilli, water and grind it to a smooth paste with little water.  Remove it in a bowl. Mix a teaspoon of rice flour and salt to it. The batter of pesarattu is ready.

    To make upma :

    1. In a thick pan, add a teaspoon of ghee and roast the semolina to a golden colour.
    2. Put the roasted semolina in a bowl. Add oil. Make the seasoning, add mustard seeds, as it crackles, put cumin, asafoetida, bengal gram,urad dal and gren chilli. Now, put the onion and saute it for sometime.
    3. Put water and salt to it. I have used Bombay Rawa and the  semolina and water proportion is 1: 2.5. 
    4. Once the water boils, slowly add the semolina to it and mix thoroughly. Let cook for  sometime. Put lemon juice and garnish with coriander leaves.

    To make chutney:

    1. In a small pan, take a little oil and roast the green chillies.
    2. Grind coconut, roasted chillies, salt and  water. Put a little tamarind extract to it and give a swirl.
    3. Coconut chutney is ready to serve.

    To make pesarattu:

    1. Heat a skillet.
    2. Check the consistency of the batter. Put a small quantity of water if needed.
    3. Now, take a spoonnful of batter, pour it on the skillet and make it into a thin crepe. Take the batter and roll it inside out in concentric circles.Smear a little oil.
    4. Sprinkle onion pieces and coriander over it.
    5. Once it is cooked, put a little upma and fold it. Serve with coconut chutney.

    Take a tip:

    • Moong dal can be soaked for one to three hours.
    • The consistency of the batter should be thick.
    • It can be spread into thin crepes.
    • The dosa is best made with fresh batter. Soak the required quantity and use the batter.
    • The batter kept in the refrigerator does not taste good. Moreover, the crepes fall apart while preparing. 
    • Green moong is usually used to make this crepe. Soak it overnight, next day,  grind it with a little water and other spices the next day. Make crepes in the usual way. 
    pesarattu
    pesarattu served with upma and chutney

    Pesarattu | Moong Dal Dosa

    5 from 5 votes
    Pesarattu is a thin crepe made from green gram or yellow lentil. It is a popular breakfast from Andhra Pradesh. It is usually served with upma and chutney.
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 15 minutes
    2 hours
    Total Time 2 hours 30 minutes
    Course: Breakfast
    Cuisine: Andhra pradesh
    Ingredients Method Notes

    Ingredients
      

    For Pesarattu:
    • 1 cup moong dal
    • 2 green chillli
    • 1 inch ginger
    • 150 ml water
    • salt
    • 1 onion
    • coriander leaves
    For upma:
    • 1 cup semolina
    • 2 teaspoon ghee
    • 1 tablespoon oil
    • 1/2 teaspoon mustard
    • 1/2 teaspoon cumin
    • 1 teaspoon bengal gram
    • 1 teaspoon urad dal
    • 4 green chilli
    • 2.5 cup water
    • salt
    • coriander for garnishing
    For chutney :
    • 1 cup coconut
    • 1 teaspoon oil
    • 2 green chili
    • 1/4 cup gram dal
    • small piece of tamarind
    • water
    • salt

    Method
     

    To make pesarattu batter :
    1. Soak moong dal for two hours.
    2. Later, put the dal in a mixie. Add ginger, grreen chilli, water and grind it to a smooth paste with little water.  Remove it in a bowl. Mix a teaspoon of rice flour and salt to it. The batter of pesarattu is ready.
    To make upma :
    1. In a thick pan, add a teaspoon of ghee and roast the semolina to a golden colour.
    2. Put the roasted semolina in a bowl. Add oil. Make the seasoning, add mustard seeds, as it crackles, put cumin, asafoetida, bengal gram,urad dal and gren chilli. Now, put the onion and saute it for sometime.
    3. Put water and salt to it. I have used Bombay Rawa and the  semolina and water proportion is 1: 2.5.
    4. Once the water boils, slowly add the semolina to it and mix thoroughly. Let cook for  sometime. Put lemon juice and garnish with coriander leaves.
    To make chutney:
    1. In a small pan, take a little oil and roast the green chillies.
    2. Grind coconut, roasted chillies, salt and  water. Put a little tamarind extract to it and give a swirl.
    3. Coconut chutney is ready to serve.
    To make pesarattu:
    1. Heat a skillet.
    2. Check the consistency of the batter. Put a small quantity of water if needed.
    3. Now, take a spoonnful of batter, pour it on the skillet and make it into a thin crepe. Take the batter and roll it inside out in concentric circles.Smear a little oil.
    4. Sprinkle onion pieces and coriander over it.
    5. Once it is cooked, put a little upma and fold it. Serve with coconut chutney.

    Notes

    Moong dal can be soaked for one to three hours.
    The consistency of the batter should be thick.
    It can be spread into thin crepes.
    The dosa is best made with fresh batter. Soak the required quantity and use the batter.
    The batter kept in the refrigerator does not taste good. Moreover, the crepes fall apart while preparing. 
    Green moong is usually used to make this crepe. Soak it overnight and grind it with a little water and other spices the next day. Make crepes in the usual way. 

    Pin it for later: 

    pesarattu served with upma and chutney
    pesarattu | moong dal dosa

    If you ever make Pesarattu  recipe, take a picture and tag @foodiejayashree on Instagram or @evergreendishes on Facebook. Subscribe to get all updates in your inbox and an e-book for free!

  • Banana Grape Smoothie

    Banana Grape Smoothie

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    Banana Grape Smoothie is delicious, filling and easy to make. It is one of the healthy breakfast you can treat yourself on a busy morning.

    Smoothie is filling, tasty and healthy, a good breakfast to kickstart the day. Banana Grape Smoothie is a nutrient rich breakfast to kick start the day.

    Do you know the power of eating a healthy breakfast? It keeps you charged to face the challenges of the day with a lot of vigour and vitality. The body is without food for more than ten hours and it is best you feed with a healthy diet. Smoothies are easy to make and filling. They have the added advantage of fruits or vegetables in it which normally many miss taking in small quantities too. Today’s smoothie recipe has :

    • Banana– Banana is available all round the year, it is easy on the pocket and packed with nutrients. It is rich in potassium, magnesium and riboflavin.It improves blood sugar level. It aids in digestion. It may help you feel fuller for a longer time and thus help to reduce weight.
    • Black Grapes – the wonder fruit which is available only for a couple of months.It contains a lot of reseveratrol and antioxidant that is good for the heart. The anti-oxidants also help to keep the heart healthy. The vitaimin K present in it  helps to build strong bones. Another interesting fact is grapes also helps in dealing with memory issues. The polyphenol compounds are associated with benefits of slowing mild memory due to old age.
    • Chia seed – It is one of the highly consumed seed these days. It contains quercetin, an anti-oxidant helps to lower blood pressure and in turn helps to reduce risk of heart diseases. They are rich in fiber.
    • Flaxseed- It is rich in proteins, fiber and omega 3 fatty acids. It is one of the oldest crop known to man. It can be used in various kind of dishes.
    • Yoghurt : I like to add yoghurt in smoothies as it is a good source of protein. It makes the smoothie filling and tasty.

    I like adding smoothie to my diet plan as it is a no cook recipe . It is easy to prepare and makes a quick, healthy breakfast. Moreover, I prefer smoothie to juice or milkshake. The other smoothie you can whip are Apple Banana Smoothie, Watermelon Rind Smoothie, Cantaloupe Carrot Smoothie

    banana grapes smoothie
    banana grapes smoothie

    Let us get to the recipe of Banana Grape Smoothie

    Ingredients:

    • 1 banana
    • 12 black grapes
    • 1/2 teaspoon chia seed
    • 1 teaspoon flax seed
    • 1/2 cup yoghurt
    • 1/2 cup water

    Method:

    1. Crush the chia seed and flax seed in the small jar.
    2. Put the banana, grape and yoghurt in the blender and swirl them together. Put water as per the need.
    3. Top with crushed seed powder.
    4. Chill and serve.

    Take a tip :

    • Use ripe banana to make smoothie.. It is packed with nutrients, sweet in taste and a good way to use it.
    • You may add a few chopped nuts as topping.
    • Sometimes, I add berries to it, it tastes good.
    • If the grapes are sour, add honey to it.
    • Sugar may be used, I do not use it here.

    banana grapes smoothie

    Banana Grape Smoothie

    Banana Grape Smoothie is delicious, healthy and filling. It helps to keep satiated for a longer time.
    Print Recipe Pin Recipe
    Ingredients Equipment Method Notes

    Ingredients
      

    • 1 banana
    • 12 black grapes
    • 1/2 teaspoon chia seed
    • 1 teaspoon flax seed
    • 1/2 cup yoghurt
    • 1/2 cup water

    Equipment

    • Blender, small jar, mixer, bowls, glass

    Method
     

    1. Crush the chia seed and flax seed in the small jar.
    2. Put the banana, grape and yoghurt in the blender and swirl them together. Put water as per the need.
    3. Top with crushed seed powder.
    4. Chill and serve.

    Notes

    Use ripe banana to make smoothie.. It is packed with nutrients, sweet in taste and a good way to use it.
    You may add a few chopped nuts as topping.
    Sometimes, I add berries to it, it tastes good.
    If the grapes are sour, add honey to it.
    Sugar may be used, I do not use it here.

    If you ever make Banana Grapes Smoothie, take a picture and tag @foodiejayashree on Instagram or @evergreendishes on Facebook. Subscribe to get all updates in your inbox and an e-book for free!

     

     

     

  • Masoor Dal Dosa | Healthy Breakfast

    Masoor Dal Dosa | Healthy Breakfast

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    Masoor Dal Dosa is crispy and tasty. It is rich in nutrients and makes a good option for breakfast.

    Ask any South Indian and they are never bored of having dosa. Idli may not be liked as much as they prefer dosa anytime. Let it be the regular kind or the rawa dosa, they are satisfied and happy.  The  dosa love is evident. Moreover, dosa variations are so many, you can keep making a different kind over a  month. Do find a new kind of dosa, Masoor Dal Dosa. 

    Masoor Dal Dosa is yet another variation, it is protein rich as the lentil is used in a larger quantity. I liked the dosa shared  in another food group and thought I must share it with my readers.

    masoor dal dosa



    What is Masoor Dal ?  

    Masoor Dal is one of the five legumes used regularly in Indian cooking. It is orange in colour. It is a good source of  nutrition as it is rich in protein, fibre and minerals. It does not need much time to cook and is tasty. 

    What are the  benefits of using masoor dal ?

     A cup of masoor dal has 230 calories, about 17 grams of proteins and 15 grams of dietary fibre. It has many  health benefits: 

    • It helps to keep the heart healthy by lowering cholesterol.
    • It helps to stabilise the blood sugar level.
    • It aids in weight loss. 
    • It boosts the immune system. 

     

    How is it used in cooking? 

    It can be use in cooking different dishes as soups and dal. It can also be used in making a variety of snacks as fritters, dosa and khichdi. Today, I am sharing a dosa recipe which I have adopted from Shobana Rao, food blogger and friend. 

    What are the other dosa recipe you have shared earlier ?

    The other kind of dosa normally made in my kitchen are jowar dosa, ragi dosa, masala dosa, quinoa dosa, watermelon rind dosa, 

     

    Masoor Dal Dosa  Recipe: 

    Ingredients:

    • 2 cup Masoor dal
    • 1 cup raw rice
    • 1 teaspoon methi seed
    • salt to taste
    • oil for roasting

      Method:

    • Wash and soak masoor dal for 2-3 hours.
    • Wash and soak raw rice and methi seeds for 2-3 hours.
    • Grind masoor dal to a smooth paste and remove it in a wide bowl.
    • Grind raw rice and methi seeds to a smooth paste. Use water as required, the consistency should be of a dosa batter.
    • Mix both of them together, keep it in a warm place and allow it to ferment for six to eight hours. I usually keep it overnight.
    • Next day, add salt to the batter.
    • Take the required quantity of batter, adjust the consistency.
    • Heat a skillet, take a spoonful of batter and spread it like a dosa. Sprinkle oil around it.
    • Once it is golden in colour, remove from the skillet and serve with coconut chutney.
    • Repeat for the rest of the batter.

    Take a tip:

    • A few red chilly may be added while grinding the batter. 

    About the event :

         Sending this to “Flatbreads Theme” at Shhh Secretly Cooking Challenge. Every month, one of the blogger suggests a theme, we are paired as partners and the secret ingredients are exchanged between the two ladies. They prepare a dish using the secret ingredients and later share it in the FB group, other members try to guess those ingredients. It is interesting to see some ingredients cannot be guessed by the members.  During the month of March, Anu Kollon suggested the theme. I liked her Uluva Kanji, a traditional Kerala dish  made with methi seeds and raw rice, I have bookmarked it to make it soon. 

    I was paired with Priya Iyer. Priya gave me oil and salt which was versatile to prepare any kind of recipe  I needed to do. I gave wheat flour and chilli, she made the delicious Gujarati Methi Bhakris. 

                                            shhh cooking secretly

     

    Masoor Dal Dosa 

    Masoor Dal Dosa is crispy and tasty. It is a good way to include the healthy legumes in breakfast.
    Print Recipe
    Ingredients Equipment Method Notes

    Ingredients
      

    • 2 cup Masoor dal
    • 1 cup raw rice
    • 1 teaspoon methi seed
    • salt to taste
    • oil for roasting

    Equipment

    • 1 big bowl
    • 1 ladle
    • 1 dosa skillet
    • 1 dosa spatula
    • 1 small bowl
    • 1 small spoon
    • 1 round plate

    Method
     

    1. Wash and soak masoor dal for 2-3 hours.
    2. Wash and soak raw rice and methi seeds for 2-3 hours.
    3. Grind masoor dal to a smooth paste and remove it in a large, wide bowl.
    4. Grind raw rice and methi seeds to a smooth paste. Use water as required, the consistency should be of a dosa batter.
    5. Mix both of them together, keep it in a warm place and allow it to ferment for six to eight hours. I usually keep it overnight.
    6. Next day, add salt to the batter.
    7. Take the required quantity of batter, adjust the consistency.
    8. Heat a skillet, take a spoonful of batter and spread it like a dosa. Sprinkle oil around it.
    9. Once it is golden in colour, remove from the skillet and serve with coconut chutney.
    10. Repeat for the rest of the batter.

    Notes

    • A few red chilly may be added while grinding the batter.
    • Dosa can be made either crisp or like the regular ones.
    • Ghee or a mix of oil and ghee can be used for roasting.
    Masoor dal dosa is crispy and tasty. It is a healthy twist to the usual one. Masoor dal is a good source of nutrient and this recipe is an ideal way to include it in your diet. Give a try to Masoor Dal Dosa. #breakfastrecipes #healthy #southindian
    masoor dal dosa

    If you ever make Masoor Dal Dosa in your kitchen, take a picture and tag @foodiejayashree on Instagram or @evergreendishes on Facebook. Subscribe to get all updates in your inbox and an e-book for free! 

  • Homemade Granola on Stovetop

    Homemade Granola on Stovetop

    Jump to Recipe Print Recipe

    Granola on stovetop is an easy to make recipe with ingredients easily available at home. It is vegan, gluten-free, soy free snack you can enjoy anytime,  Eat it with milk or yoghurt topped with fruits. 

    Granola can be customised as per one’s  need, use different variety of nuts and dates. I have used almonds, raisins and melon seeds. If you want to make it nut free avoid nuts and substitute with any other ingredient as choco chips, coconut pieces or seeds.  Different sweeteners  may be used as  maple or brown sugar. 

    This homemade granola can be had as it is or with milk or yoghurt and fruit pieces too. It is healthy and filling. Moreover, you are in control of the ingredients that you use.

    This recipe is ideal for those who wish to make on stovetop instead of the oven. You may like to check a few other healthy recipes as muesli bar, oats ladoo, dry fruit ladoo

     

    homemade granola on stovetop
    homemade granola on stovetop

    Ingredients:

    • 2.5 cup oats ( I prefer using the quick oats)
    • 1/4 cup almonds
    • 1/2 cup melon seeds
    • 4 teaspoon honey
    • 2 teaspoon coconut oil
    • 1/4 cup raisins


    Method: 

    • Cut the almond into slivers.
    • Take a pan, add all the ingredients and roast on a low flame for five minutes.
    • Add the raisins, continue to toss for sometime.
    • Keep tossing in between as it gets burnt easily.
    • Once it is crisp, remove from flame. Keep it aside.
    • Store in an air-tight container.

    Take a tip:

    • I prefer using quick oats.
    • Pecans, walnuts, cashew may be used.
    • You can add dried berries also.
    • Maple syrup or brown sugar may be used. 
    • Keep roasting on a low flame. If you do not toss in between, it will get burnt easily. 
    homemade granola on stovetop
    Evergreendishesdev

    Homemade Granola on Stovetop

    Granola makes a good and easy to serve breakfast or snack option. It can be served with milk or as a topping with fruits or desserts.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 10 minutes
    Total Time 20 minutes
    Course: Breakfast
    Cuisine: international
    Ingredients Method Notes

    Ingredients
      

    • 2.5 cup oats
    • 1/4 cup almonds
    • 1/2 cup melon seeds
    • 4 teaspoon honey
    • 2 teaspoon coconut oil
    • 1/4 cup raisins

    Method
     

    1. Cut the almond into slivers.
    2. Take a pan, add all the ingredients and roast on a low flame for five minutes.
    3. Add the raisins, continue to toss for sometime.
    4. Keep tossing in between as it gets burnt easily.
    5. Once it is crisp, remove from flame. Keep it aside.
    6. Store in an air-tight container.

    Notes

    • I prefer using quick oats.
    • Pecans, walnuts, cashew may be used.
    • You can add dried berries also.
    • Maple syrup or brown sugar may be used. 
    • Keep roasting on a low flame. If you do not toss in between, it will get burnt easily. 
    Homemade Granola is tasty and healthy.It is easy to make and has no added sugar in it. Give a ty to this version of granola made on stove top.
    homemade granola on stovetop

     

    If you ever make these  Homemade Granola on Stovetop,  do take a picture and tag @foodiejayashree on Instagram or @evergreendishes on Facebook or Twitter. I will be glad to see your creation and share it further. Let’s be connected, do follow on social media platforms. Until next time, let’s stay connected.  Subscribe to get all updates and an e-book for free. Check out my e-books on Amazon.  Happy Cooking !

  • Apple Banana Smoothie | How to make apple banana smoothie

    Apple Banana Smoothie | How to make apple banana smoothie

    Apple and Banana smoothie is a quick, no fuss, delicious drink ready in a jiffy. Serve this smoothie to fussy children with a topping of nuts and they will relish it.

    One needs to take fruits regularly in their purest form to reap the benefits. When one desists them, smoothie comes to the rescue. Smoothie is tasty and filling. It is made in many ways. It is ideal to serve as a quick drink.  To prepare a smoothie, one  can use  a combination of fruits, vegetables, yoghurt, seeds, nuts, milk, juices  or spices in it. Apple Banana Smoothie is one such drink. It is delicious, naturally sweet  and filling. This smoothie tastes great with a topping of few almond pieces.

    Apple and banana are available round the year. Apples are a rich source of fibre and Vitamin C. It helps in maintaining ideal weight. It is diabetic friendly, good for the gut and lowers the risk of stroke. It helps to have a good immune system. The antioxidants may help in preventing cancer. 

    Bananas are tasty and extremely healthy. One  should consume it on a daily basis. It is a good source of potassium, manganese and magnesium.It also contains Vitamin B6, VitaminC and fiber. Bananas reduce appetite. It contains nutrients that moderate blood sugar levels. They may aid in weight loss as they are rich in fibre and nutrients and low in calories.

    Apple Banana Smoothie Recipe: 


    Ingredients:

    1 apple
    1 banana
    1/4 cup curd
    1 tablespoon oats


    Method:


    Wash and cut the apple into chunks.
    Cut banana into pieces.
    Put them in a blender along with curd and oats.
    Pulse them.
    Chill and serve.

    Apple Banana Smoothie
    Apple Banana Smoothie

    Serving suggestions of smoothie:

    • Serve it with all the ingredients mentioned in the list.
    • Use fresh curds.
    • You may add a few pieces of nuts as topping.
    • You may add a few berries as topping.
    • A dash of cinnamon powder tastes good.
    • Oats is optional but gives a good texture. 
    • Honey may be added. 
    • Be creative and let me know what would you add to this smoothie. 

    Other kind of smoothie recipes shared earlier are: Watermelon Rind Smoothie, Cantaloupe, Carrot and Beetroot Smoothie, Cucumber Smoothie, Pear Smoothie

    Apple Banana Smoothie
    Evergreendishesdev

    Apple Banana Smoothie

    Apple Banana Smoothie is tasty, easy to make and filling. It is ideal to serve as a quick breakfast.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Total Time 10 minutes
    Servings: 1 glass
    Course: Breakfast
    Cuisine: international
    Notes

    Notes

    • Serve it with all the ingredients mentioned in the list.
    • You may add a few pieces of nuts. 
    • You  may add a few dried berries.
    • A dash of cinnamon powder tastes good.
    • Oats is optional but gives a good texture. 
    • Honey may be added.
     

    If you ever make this vegetable spice mix recipe,  do take a picture and tag @foodiejayashree on Instagram or @evergreendishes on Facebook or Twitter. I will be glad to see your creation and share it further. Let’s be connected, do follow on social media platforms. Until next time, let’s stay connected.  Subscribe to get all updates and an e-book for free. Check out my e-books on Amazon.  Happy Cooking!

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  • Kara Pidi Kozhukottai

    Kara Pidi Kozhukottai

    Jump to RecipePrint Recipe

    Kara  Pidi Kozhukottai is an aromatic, filling  and healthy dish ideal to serve for breakfast. The rice and lentil mixture is twice cooked to make a delicious dish. It is from Tamil cuisine and commonly prepared in Tamil Brahmin households.

    Kozhukottai is a dish familiar to Tamilian cuisine. It is commonly made in  Tamilian households on a regular basis.  They are usually rice dumplings  with or without a filling. It may be sweet or savoury, thus different kinds of kozhukottai are prepared.

    Since I started my blogging, the love to know about different cuisines is even more. Pidi Kozhukottai as I have read in many blogs makes use of only rice. I came across a recipe which made use of lentils too and liked it. Here is the  recipe which I tried recently, I hope you will try and enjoy it. I got this recipe from a book titled Tiffins:Memories and Recipes of Indian Cooking by Rukmini Srinivas

     

    pidi kozhukottai

    Earlier, I have shared Ammini Kozhukottai recipe, it is tasty and I usually make it for dinner.

    Coming to the recipe, it is not a quick one. It involves three steps. At first, we grind the ingredients and roast them. Next it is cooked with a seasoning like upma.  Once it is ready and cooled, it is then shaped into dumplings and steamed. But, it is healthy and quite easy to make.  I liked as it involved additional mere steaming  for just ten more minutes. Over to the Kara Pidi Kozhukottai Recipe

    Kara Pidi Kozhukottai Recipe

    Ingredients:

    To grind:

    • 1 cup raw rice
    • 1/4 cup tur dal
    • 1 tablespoon chana dal
    • 2 dry chillies
    • 10 peppercorns

    Other ingredients:

    • 2 tablespoon oil
    • 1/2 teaspoon mustard
    • 1 teaspoon bengal gram
    • 2 green chillies
    • few curry leaves
    • 1/4 teaspoon asafoetida
    • 2 cup water
    • 1/2 cup fresh coconut
    • 1/4 cup grated carrot
    • 1/4 cup green peas
    • 1 bunch fenugreek
    • salt

    Method :

    1. Dry grind the ingredients under, “To Grind” to a coarse semolina like texture.
    2. Put the mixture in a pan and dry roast for two minutes. Keep it aside.
    3. Heat oil in a pan, add mustard seeds. As they splutter, put bengal, asafietida and curry leaves. Throw in the green chilly too. As they turn golden, put water and salt to it.
    4. As the water begins to boil, throw in coconut, vegetables and greens.
    5. Bring to a boil, now slowly add one cup of the ground mix to it. Keep stirring as no lumps should be formed.
    6. Cook until water is absorbed.
    7. Allow it to cool.
    8. Make elongated shaped dumplings with the mixture,
    9. Take a steamer or idli cooker. Put water in the beneth.
    10. Grease a bowl, put the dumplings into it.
    11. Put the perforated lid and keep the bowl with dumplings over it.
    12. Let cook for eight minutes, check with a tooth pick
    13. Once it is done, serve hot.

    kara pidi kozhukattai
    Evergreendishesdev

    Kara Pidi Kozhukottai

    Kara Pidi Kozhukottai is a healthy, and tasty recipe from Tamil cuisine. It is ideal to serve for breakfast.
    Print Recipe Pin Recipe
    Course: Breakfast
    Cuisine: Indian, Tamilnadu
    Ingredients Method

    Ingredients
      

    To grind:
    • 1 cup raw rice
    • 1/4 cup tur dal
    • 1 tablespoon chana dal
    • 2 dry chillies
    • 10 peppercorns
    Other ingredients:
    • 2 tablespoon oil
    • 1/2 teaspoon mustard
    • 1 teaspoon bengal gram
    • 2 green chillies
    • few curry leaves
    • 1/4 teaspoon asafoetida
    • 2 cup water
    • 1/2 cup fresh coconut
    • 1/4 cup grated carrot
    • 1/4 cup green peas
    • 1 bunch fenugreek
    • salt

    Method
     

    1. Dry grind the ingredients under, “To Grind” to a coarse semolina like texture.
    2. Put the mixture in a pan and dry roast for two minutes. Keep it aside.
    3. Heat oil in a pan, add mustard seeds. As they splutter, put bengal, asafietida and curry leaves. Throw in the green chilly too. As they turn golden, put water and salt to it.
    4. As the water begins to boil, throw in coconut, vegetables and greens.
    5. Bring to a boil, now slowly add one cup of the ground mix to it. Keep stirring as no lumps should be formed.
    6. Cook until water is absorbed.
    7. Allow it to cool.
    8. Make elongated shaped dumplings with the mixture,
    9. Take a steamer or idli cooker. Put water in the beneth.
    10. Grease a bowl, put the dumplings into it.
    11. Put the perforated lid and keep the bowl with dumplings over it.
    12. Let cook for eight minutes, check with a tooth pick
    13. Once it is done, serve hot.

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    Kara Pidi Kozhukottai is a dish from Tamil cuisine. Lentil and rice mixture is cooked and steamed to form a hearty and filling breakfast
    Kara Pidi Kozhukottai

    If you ever recreate this recipe, take a picture and share it on Instagram by tagging @foodiejayashree or on Facebook by tagging @evergreendishes. I will be glad to see your creation. Have you  check out my e-books ?

    Subscribe to get an e-book of handy hints and all updates in your inbox.

  • Strawberry Banana Milkshake

    Strawberry Banana Milkshake

    Strawberry Banana Milkshake is creamy, tasty and filling. It is ideal to serve along with breakfast.

    Milkshakes are one of my family’s favourite, every season is good for it.  Here is another delicious drink to whip for breakfast. The addition of banana makes it wholesome and filling.

    Banana is a healthy fruit with many nutrients. Banana in all stages ( firm to ripe) is good and the ripe ones are more sweeter. Once the fruit is slightly over ripe, it is hardly eaten  by anyone at home. I put it in the freezer and use it to make milkshake.

    It’s the season of strawberries and I love to make the best use of it. Strawberry Banana milkshake is creamy, tasty and filling. It is ideal to serve along with breakfast. Children might like to relish in the evening after coming back home.

    Milkshakes made with fresh fruits taste awesome but putting the fruit pieces in freezer gives a good texture to it.

    This has no added sugar in it, thus it is a healthy recipe and ideal for weight watchers.

    strawberry banana milkshake

    Ingredients:

    • 1 cup cold milk
    • 1 banana
    • 4 strawberry

    Method:

    Cut the banana. Wash the strawberry. Put them in the blender along with milk and swirl for thirty seconds. Banana milk shake is ready to use.

    Take a tip:

    • A scoop of vanilla or strawberry ice cream may be added but I do not add.
    • Sugar may be added if serving it for  children.
    • Honey may be added.
    • To make it vegan, use almond milk.
    • Freezing strawberry and banana gives a frothy texture to the milkshake.

    A few other recipes using strawberry are Strawberry Lassi, Strawberry Mojito, Strawberry Icecream, Strawberry Mousse, Strawberry Jam

    Strawberry Banana Milkshake

    Strawberry Banana Milkshake is a tasty and filling drink. It is ideal to serve for breakfast.
    Print Recipe
    Course: Breakfast
    Cuisine: international
    Ingredients Method Notes

    Ingredients
      

    • 1 cup cold milk
    • 1 banana
    • 4 strawberry

    Method
     

    1. Cut the banana. Wash the strawberry. Put them in the blender along with milk and swirl for thirty seconds. Banana milk shake is ready to use.

    Notes

    • A scoop of ice cream may be added.
    • Add sugar if serving for children.
    • Honey may be added.
    • Freezing banana and strawberry gives a frothy texture to the milkshake.

    Pin

    What are the ways you use strawberries in cooking?  Do let me know in the comments section.

    If you have liked this recipe, do share it with your family and friends. If you ever make this recipe, do take a picture and tag me @foodiejayashree on Instagram or @evergreendishes on Facebook, I will share it further.

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  • Ragi idli /Finger millet idli

    Ragi idli /Finger millet idli

    Ragi Idli / Finger Millet Idli is a healthy twist to the usual variety that is made. It is ideal for breakfast. This is a fermented idli.

    Everyday, it is a dilemma to choose a menu that is liked by all at home. More so, in the days when we are thinking of healthy eating. As we ring into the new year, I plan to bring in more healthy  recipes for you. .Today on the eve of new year, I bring to you all,Ragi idli or finger millet idli , a twist to the usual stuff.

    Ragi is a  multi grain which is highly nutritive in value.It consists of amino acids such as iso leucene, leucene, methionine and phenylanine. It is rich in calcium and potassium.

    My other kind of idli recipes can be read here :

     

    Benefits of Ragi

    It is a super food which is found to help to reduce diabetes  mellitus. With many people suffering from this disease, this diet is highly recommended. It helps in maintaining the insulin level..

    It  helps in reducing cholestrol. It helps  in weight loss and controlling obesity. The food takes longer time to digest, hence the calories consumed are much lesser.

    It has a cooling effect on the body. Thus, it is an ideal food during summer. Ragi malt is usually taken in the mornings during these months. Ragi halbai is a sweet that is not to to be missed. Ragi Thalipeeth is ideal for weekend lunch or breakfast.

    Now, with so many benefits, let us take a look at the recipe of making Ragi Idli or Finger millet Idli. It is vegan and gluten free. It is ideal for breakfast. It can be served for dinner too.

    What goes in the Ragi Idli / Finger Millet Idli ?

    • Urad dal : We need two ingredients to make it and one of them is urad dal. It is the primary ingredient to make idli, isn’t it ? I prefer to use the split urad dal. It is soaked for three hours
    • Ragi flour: Use good quality ragi flour. I prefer to bring in small quantity and buy fresh ones again. Sieve the flour before using it.
    • Water: It is needed for soaking and grinding the batter. Add water in small quantities.
    • Salt to taste

    Ragi Idli / Finger Millet Idli
    Ragi Idli / Finger Millet Idli

     

    Idli Cooker:

    Idli Cooker is essential to make idli. It comes with a steamer and a set of plates in which idlis are cooked. Wash the plates. Water is put in the steamer. The batter is poured in the pockets and it is allowed to cook for ten to fifteen minutes. Alternatively, you can use the pressure cooker without the whistle to steam.

    Making idli is common in most household and along with it are the variations one can try. Why not invest in a good idli maker ?

     

    About the event:

    Sending this to Foodies_Redoing Old Post 27. This is an old post which I have updated with better pictures. Every fortnight, we edit an old post with better pictures and text.

    Ragi Idli

    Ragi idli is tasty and a healthy twist to the usual one.
    Print Recipe
    Prep Time 2 hours
    Cook Time 30 minutes
    Resting time 7 hours
    Ingredients Method Notes

    Ingredients
      

    • Urad dal 1 cup
    • Ragi flour 3 cups
    • water for grinding and soaking
    • salt to taste

    Method
     

    1. Wash and soak urad dal in water for three hours. Grind it to a smooth batter by adding little  amount of water.
    2. Renove the batter in a bowl. Mix the ragi flour and salt to it.  Keep it in a warm place for eight hours to ferment. Ideally, it is good to keep overnight.
    3. Next day, take the idli stand and wash the plates. Add a spoonful of batter in each mould. Heat the pressure cooker or the idli cooker and keep them to steam on a medium flame for fifteen to twenty minutes. Once done, remove from heat and serve  with coconut chutney.

    Notes

    Add water in small quantities. 
    Sieve the ragi flour before using it.

     

    Thank you for being  a reader of this blog . Wishing You A Very Happy  New Year ! May the days ahead be filled with immense joy and prosperity!

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    Ragi Idli / Finger millet idli

    If you have liked this recipe, do share it with your family members and friends. All comments motivate me to write more. If you ever make this dish, take a picture and tag @foodiejayashree on Instagram or @evergreendishes on Facebook. It is always good to see your creations.

    Let’s be connected. Subscribe to get all updates and an e-book for free !