Dosa and Idly Batter

Learn how to make soft, spongy and perfect batter for dosa and Idly.  This batter can be used for Uttapam and other type of batter recipes as well.

Ingredients

1. Idly Rice - 2 cups (or just any rice)
2. Urad Dal (Black Gram, split) - 1 cup
3. Poha (thick) {Flattened Rice} - 1/2 cup
4. Fenugreek Seeds - 1/2 teaspoon
5. Salt as per taste

Directions

1. Take 2 cups of Idli rice or just any rice, 1 cup of split black gram (urad dal), 1/2 cup of thick poha (flattened rice), 1/2 teaspoon fenugreek seeds and poha gives crispiness to your dosa.
2. Pour idly rice in a bigger bowl.
3. Pour split black gram, poha and fenugreek seeds in a smaller bowl.
4. Add water to both the bowls.
5. Wash and strain them. 
6. Add water to both bowls again.
7. Soak them for at least 4 to 5 hours.
8. After 5 hours, the rice and black gram doubles in size and becomes soft too.
9. Strain the ingredients in both the bowls. 
10. You can now blend these ingredients. 
11. Add the soaked rice into a mixing jar. Add water little by little. Don’t add more water in one go.
12. Blend them into a nice and thick batter.
13. Transfer the batter into a bowl.
14. Blend the remaining rice.
15. Put the soaked black gram, poha, fenugreek seeds into the same jar.
16. Add water.
17. Blend them to a nice and thick batter.
18. Pour the batter into the same bowl which has the idly batter.
19. Mix them well. Make sure the rice and idly batter get mixed well.
20. Cover the batter for about 10 to 12 hours and allow it to ferment.
21. After 12 hours, the batter would be puffed up.
22. Add salt as needed and mix them well.

The Dosa and Idly batter is ready to prepare Dosa, Idly, Uttapam!!! 

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Potato Masala for Dosa and Idli

South Indian style potato masala made with boiled potatoes with mild and flavorful gravy. It is served with Dosa, Poori, Chapathi, etc….

Learn how to make Potato Masala.

Ingredients

1. Potato (boiled, peeled and smashed) - 4 medium
2. Coking Oil - 2 tablespoon
3. Mustard Seeds - 1/4 teaspoon
4. Cumin Seeds - 1/4 teaspoon
5. Bengal Gram spilt - 1 tablespoon
6. Asafetida - a pinch 
7. Onions (finely sliced) - 2 medium
8. Curry Leaves - 1 springs
9. Green Chilies (chopped) - 4 to 5
10. Turmeric Powder - 1/2 teaspoon
11. Lemon Juice - 1 teaspoon
12. Coriander Leaves (finely chopped) - 1 tablespoon
13. Salt as per taste

Directions

1. In a pan, add 2 tablespoons of cooking oil.
2. When the cooking oil is hot enough, add 1/4 tsp of mustard seeds.
3. When they start to crackle, add1/4 teaspoon of cumin seeds, a pinch of hing (asafetida), and 1 tablespoon of split Bengal gram.
4. Fry them on a low flame until Bengal gram becomes golden brown in color.
5. Add 2 sliced onions and sauté them for few seconds.
6. Add 1/2 tsp of turmeric powder and mix them well.
7. Sauté them until the onion are lightly soft.
8. Add 1a sprig of curry leaves, 4 green chillies (finely chopped) and mix them well.
9. Add salt as per taste and mix well.
10. Add 4 boiled, peeled and smashed potatoes.
11. Mix them well.
12. If required, add little water to make this as a curry. I’ll keep this dry.
13. Cook for a minute and switch off the flame.
14. Add 1 tablespoon of coriander leaves and 1 teaspoon of lemon juice.
15. Mix them well.

Potato masala is ready!!!!!

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Coconut Chutney | Chutney for Dosa & Idly

Learn how to make Coconut Chutney.

Ingredients

For Chutney

1. Grated coconut - 1/2 cup
2. Roasted Gram Dal - 1/2 cup
3. Green Chilies - 4
4. Tamarind - 2 Small Pieces
5. Coriander Leaves - Few
6. Garlic Cloves - 5
7. Salt as per taste

For Tempering

1. Cooking Oil - 2 teaspoon
2. Mustard Seeds - 1/4 teaspoon
3. Curry Leaves - 1 sprig
4. Urad Dal - 1 teaspoon
5. Hing (Asafetida) - A pinch

Directions

1. In a mixer jar, add 1/2 cup of grated coconut, 1/2 cup roasted gram dal, 4 green chilies, two small pieces of tamarind, few coriander leaves, 5 garlic cloves, and lastly salt as per taste.
2. Add little water.
3. Blend the ingredients into a nice paste.
4. When  the coconut chutney is ready, transfer it into a bowl.
5. Add some water, if required and mix it well.
6. To season the chutney,  add 2 teaspoons of cooking oil in a pan.
7. When the cooking oil is hot enough, add 1/4 teaspoon of mustard seeds and allow them to crackle.
8. Now add a pinch of hing (asafetida), 1 teaspoon of urad dal and few curry leaves.
9. Sauté them few seconds
10. Switch off the flame and allow it to cool down.
11. Add the chutney into a bowl and mix it well.

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Coconut chutney is ready to serve and it can be served with recipes such as dosa, idly, parathas, chapatti, roti and etc…

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Veg Gravy / Veg Curry / Vegetable Kurma

Vegetable curry also called vegetable gravy or kurma is a combination of vegetables you like with some added spices. You can mix and match the vegetables for your liking.

Ingredients

1. Potatoes (finely chopped) - 1/2 cup 
2. Carrot (finely chopped) - 1/2 cup 
3. Beans (finely chopped) - 1/2 cup 
4. Green Peas - 1/2 cup 
5. Paneer (finely chopped) - 1/2 cup 
6. Cooking Oil - 2 tablespoon 
7. Cumin Seeds - 1/2 teaspoon 
8. Onion (sliced) - 2 
9. Curry Leaves - 2 sprigs 
10. Green Chili (half-slit) - 2 
11. Ginger Garlic Paste - 1 tablespoon 
12. Tomato (finely chopped) - 2 small 
13. Coconut (grated) - 1/2 cup 
14. Poppy Seeds - 1 teaspoon 
15. Cashew Nuts (soaked for 30 minutes) - 8 to 10 
16. Coriander Powder - 1 teaspoon 
17. Turmeric Powder - 1/2 teaspoon 
18. Red Chili Powder - 2 teaspoon 
19. Garam Masala Powder - 1/4 teaspoon 
20. Coriander Leaves (finely chopped) - for garnishing 
21. Salt to taste 
22. Water as required

Direction/Method

1. In a pan, add some water for boiling the vegetables. 
2. When the water is hot enough, add 1/2 cup of finely chopped potatoes, 1/2 cup of finely chopped carrot, 1/2 cup of finely chopped beans, and 1/2 cup of green peas. 
3. Cook them for 10 to 15 minutes. 
4. In the mean time, prepare the gravy by using another pan and heat it for some time. 
5. Pour 2 tablespoons of cooking oil. 
6. When the oil is hot enough, add 1/2 teaspoon of cumin seeds. 
7. When they start to crackle, add 2 sliced onions, some curry leaves and 2 green chilies slit into half. 
8. Sauté them for a minute. 
9. Add 1 tablespoon of ginger garlic paste and sauté them until the raw smell is gone. 
10. Add 2 finely chopped tomatoes and mix it well. 
11. Close the lid and cook until the tomatoes become soft. 
12. In the mean time, make the paste for this curry. 
13. In a mixer jar, add 1/2 cup of grated coconut, 1 teaspoon of poppy seeds, 8 to 10 soaked cashew nuts and some water. 
14. Grind them to make a thick paste. 
15. This paste gives a nice taste to the gravy. Transfer it to a bowl and keep it aside. 
16. Back to the vegetables, if they are cooked well, switch off the flame and stain them using a strainer. 
17. Keep them aside. 
18. Back to the gravy, when the tomatoes are well cooked, add 1 teaspoon of coriander powder, 1/2 teaspoon of turmeric powder, and 2 teaspoons of red chili powder. 
19. Sauté them until the raw smell of spices are gone. 
20. Add my cooked vegetables and mix them well. 
21. Add 1 cup of water and salt to taste, mix them well. Adjust the consistency of the gravy by adding some more water to it, if required. 
22. Close the lid and cook for 2 minutes. 
23. Open the lid and mix it well. 
24. Add the prepared paste and 1/2 cup of finely chopped paneer 
25. Mix it well. 
26. Close the lid and cook it for a minute or two until the oil separates out from the gravy. 
27. Open the lid and mix it well. 
28. Lastly, add 1/4 teaspoon of garam masala powder and chopped coriander leaves. 
29. Mix it well. 

Vegetables gravy or curry is ready to be served with kulcha, naan, parathas, chapattis or ghee rice or just plain rice.

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Puliyogare Powder/Paste | Puliyogare | Puliyodharai | Tamarind Rice

Puliyogare is an easiest recipe to prepare. When mixed with rice, it would give sweet and tangy taste. It tastes awesome, and an extremely popular breakfast recipe in South India. This is a famous Iyengar dish, served in temples as prasadam.

Here is an homemade version of Puliyogare which is always better than store purchased instant mix.

Ingredients

1. Coriander Seeds - 1 Teaspoon
2. Bengal gram (Channa Dal) - 1+1 Teaspoon
3. Split Black gram (Urad Dal) - 1 Teaspoon
4. Black Pepper Corns - 1/2 Teaspoon 
5. Sesame Seeds- 1 Teaspoon 
6. Cumin Seeds - 1 Teaspoon 
7. Mustard Seeds - 1+1/2 Teaspoon 
8. Fenugreek Seeds - 1/2 Teaspoon
9. Dry Red Chilies - 6 
10. Kashmiri Red Chilies - 2 + 2
11. Tamarind - 1 chunk (GooseBerry Size)
12. Grated Coconut - 2 Tablespoons
13. Cooking Oil - 4 Tablespoons
14. Ground Nuts - 2 Tablespoons
15. Asafetida (Hing) - 1/4 Teaspoon
16. Turmeric Powder - 1/4 Teaspoon
17. Curry Leaves - 2 Springs
18. Salt as per taste
19. Cooked Rice - 1 cup

Directions

1. Take a small bowl and add a chunk of Tamarind equivalent to a GooseBerry size.
2. Pour some water and soak them for about 10 minutes.
3. In the mean time, dry roast some of the ingredients.
4. On a pan which is on medium flame for some time, add 1 teaspoon of Channa Dal, 1 teaspoon of Urad Dal and 1/2 teaspoon of Fenugreek Seeds.
5. Dry roast them until they are light brown in color,
6. When it is done, take them out and transfer into a plate.
7. In the same pan, add 1 teaspoon of Coriander Seeds, 1/2 teaspoon of Black Pepper Corns, 1 Teaspoon of Cumin Seeds, 1 Teaspoon of Mustard Seeds and 1 Teaspoon of Sesame Seeds
8. Fry them for a minute
9. Add 6 Dry Red Chilies, 2 Kashmiri Red Chilies, 2 tablespoons of Grated Coconut and roast them for a minute.
10. When it is done, take them out and transfer into the same plate.
11. Allow them to cool for some time.
12. When they are not hot enough, put all the roasted ingredients into a blender and blend them to make a coarse powder.
13. Puliyogare powder is ready. Transfer it to a bowl.
14. You can store this Puliyogare powder in an air-tight container for two to three weeks.
15. Now let us prepare puliyogare paste.
16. Take soaked tamarind chunk and squeeze them a little hard to get the juice out of it. Throw off the tamarind pulp which will have nothing but fibre in it.
17. Back to the same pan, add 4 tablespoons of cooking oil and let’s heat it for some time.
18. Add 1/2 teaspoon of mustard seeds
19. Allow them to crackle a little bit and then add 2 tablespoons of ground nuts, 1 tablespoon of Channa Dal which is Bengal Gram, 1/4 teaspoon of Asafetida which is Hing, 1/4 teaspoon of Turmeric Powder, 2 Kashmiri Red Chilies, and some curry leaves.
20. Fry them for a minute.
21. Add prepared puliyogare powder and mix it well.
22. Add our Tamarind juice into this and mix it well.
23. If required, add little water to get the consistency of paste.
24. Add salt as per taste. Add a little bit of Jaggery but it is optional.
25. Mix it well and cook it for 2 minutes.
26. When you see the oil coming out that means our Puliyogare paste is ready.
27. Take out some of the Puliyogare paste and transfer it to a bowl.
27. With just enough Puliyogare paste in the same pan, add some cooked rice and mix it well.
28. Alright, the Puliyogare rice is ready to be served.

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MultiGrain Cereal Powder / Multi Grain Cereal / Multi Grain Porridge for Babies

Introducing healthy food to a child is important for the growth of the child. Processed foods aren't great for kids, store purchased organic cereals can be trusted to some extent but they are highly expensive. 

Home made multi-grain cereal is the answer!!!

Disclaimer - Consider food allergies your child may have before choosing the ingredients that mentioned in the video. The intention of the video is to encourage home made food for kids versus processed food. Please consult your doctor if some of the ingredients in the video isn't suitable for your child.

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Ingredients

1. Finger Millet (Ragi) - 500g
2. Brown Rice - 100g 
3. Wheat - 100g
4. Soya (Soy) - 100g
5. Split Red gram (Toor Dal) - 100g
6. Green Gram- 100g
7. Rajma (Kidney Beans) - 100g
8. Bengal Grams (Whole Chana) - 100g
9. Ground nuts - 100g 
10. Barley (Pearl Millet) - 100g
11. Oats - 100g
12. Dry Dates - 100g
13. Almonds (Badam) - 50g
14. Pista - 50g
15. Walnuts -50g
16. Cashew Nuts -50g
17. Cumin Seeds - 2 Teaspoons
18. Pepper Corns - 1 Teaspoons
19. Salt as required
20. Water as required
21. Jaggery / Sugar / Honey
22. Boiled Milk - 1/2 Cup

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Directions

1. To make this porridge, ragi, groundnuts, brown rice, green gram, toor dal, whole channa, barley, soya bean, wheat, and rajma are the cereals to be used.
2. Wash and clean all these ingredients. 
3. Sun dry these ingredients for at least 8 hours.
4. Dry roast all the ingredients one by one and ensure that they are not over-burnt.
5. First, roast ragi (finger millet). Add them into the pan and roast them until the color changes which takes about two to three minutes on a medium flame.
6. When done, transfer them into a big plate and spread them across.
7. In the same pan, add brown rice and roast them until the color changes which takes about two minutes.
8. When done, transfer them into the same plate and spread them across. 
9. All the ingredients that are going to be roasted, transfer into the same plate and spread them.
10. Next, add wheat and roast them for about a minute or two until the color changes. 
11. Next is soya, add them into the pan and roast it for about two minutes until the color changes.
12. Next is toor dal (Split Red gram), add them into the pan and roast for a minute or two until the color changes.
13. Next goes green gram, roast them for two minutes..
14. Now add Rajma (Kidney Beans) and roast them for two to three minutes.
15. Next is whole chana. Roast them for about three minutes until the color changes.
16. Now roast the ground nuts for about a minute or two until color change.
17. Next is Barley. Roast them for about two minutes.
18. Next is Oats. Roast them for a minute until the color change..
19. Next is dry Dates. Roast them for a minute.
20. Now add Almonds, Pista, Walnuts and Cashew Nuts all together. Roast them for a minute. 
21. Add pepper corns and cumin seeds, roast these all ingredients for a minute. When done, transfer them into the plate.

After roasting all the ingredients, grind them little by little in a blender or in a local flour mill around you. 

After grinding these ingredients into a fine powder, strain it using a strainer.

Keep this multigrain cereal powder in air-tight container and it can be stored up to 2 to 3 months.

Let’s make the porridge or cereal drink.

1. In a pan, add 2 tablespoons of multigrain cereal powder. 
2. Add water little by little and mix it well.
3. Switch on the flame and boil this on a medium flame.
4. Adjust the consistency by adding water little by little because boiling can make it from thin to thick consistency. Also. ensure that there are no lumps.
5. Stir continuously to ensure that it doesn’t stick to the bottom of the pan.
6. When it is boiled, add little bit of salt, if you wish to.
7. Add some jaggery instead of sugar or honey.
8. Keep mixing it until the jaggery melts into this mix.
9. Switch off the flame. Add boiled milk or else directly drink this porridge drink. 
10. I’m adding some milk.

Healthy porridge drink is ready, it can be served in a bowl or glass. From kids to older people, it is a good healthy drink for everyone.
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Sweet Lassi / Sweet Yogurt Drink (Beat the summer)

Sweet lassi is a sweet Yogurt drink and a refreshing drink to beat the summer. It is prepared using chilled yogurt with sugar and other flavors.

Ingredients

1. Yogurt - 2 cups (Chilled)
2. Milk / Water - 1 cup (Chilled)
3. Powdered Sugar - 1/4 Cup
4. Cardamom Powder / Rose Water - 1/4 Teaspoon
5. Dry Fruits (Almonds, Cashew Nuts and Pista) - 2 / 3 Tablespoon {Chopped}
6. Saffron Strands - Few
7. Ice Cubes and Dates - Few (Optional) 

Directions

1. In a bowl, add 2 cups of thick yogurt in it. For best results, use chilled yogurt. 
2. Beat the yogurt with a whisk until it becomes smooth. You can either use a steel whisk or a wooden whisk. 
3. When the yogurt is having a smooth consistency, add 1/4 cup of powdered sugar. 
4. Whisk it again until the sugar is mixed well. 
5. Add a cup of chilled milk or water. Use chilled milk to maintain that smooth consistency of lassi. 
6. Mix it again. 
7. For the flavor, add 1/4 teaspoon of cardamom powder. You can substitute cardamom powder with rose water. 
8. Mix it well with the lassi as it will give a nice aroma to the lassi. 
9. Pour the lassi in a serving glass. 
10. Add an ice cube on top of it along with some chopped dry fruits such as almonds, pista and cashew. 
11. Also sprinkle some saffron strands. 

Enjoy this amazing drink and beat your summer.

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