5 Taste Uthappam is a popular South Indian Restaurant only menu. Variety of mini Uthappam served in a single banana leaf platter with coconut chutney and sambar. Some popular flavours include onion, masala, dry fruits, podi and vegetable. I had heard about this uthappam before, but I had never actually tasted it. During our last...
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Spicy Indian red chicken curry is a rich, colorful and flavourful dish made with chicken, spices, curd, garlic and Kashmiri red chilli. The chicken pieces are marinated with spices and slowly cooked in the red chilli garlic paste. The red chicken curry pairs beautifully with roti, naan, parotta, pulav, biryani or even with hot steamed...
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Kadala Curry for Puttu or Puttu Kadala Curry is a well known combo from Kerala. It is also known as kadala curry, kadala kari, kondakadalai curry which uses black chana or kala chana while chana masala use white chickpeas. Learn how to make this wholesome chana curry for breakfast with step by step pictures and...
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Chettinad Milagai Chutney is a spicy side dish made using dry chillies, garlic, small onion, tamarind and few basic spices. This milagai chutney recipe is Chettinad style perfect to relish with paniyaram, idli, dosa, uttapam etc. Chettinad Dry Chilli Chutney is simple and quick to make in minutes.
This chutney follows Chettinad style, so the flavor is bit stronger than the usual milagai chutney we make often. It lifts even a plain idli and makes it feel special. It tastes too good with paniyaram also because the spicy-sour taste balances well with the soft batter.
[feast_advanced_jump_to]Vara Milagai Chutney is a classic and popular red chilli chutney known for its bright color and simple rustic taste. This chutney is traditionally served wihVella Paniyaram in Chettinad homes. The dry chili, onion garlic paste is kept little coarse, so the texture feels more natural. The bright red color comes mostly from the mix of chillies. It cooks fast also, so it really helps on busy mornings.
It tastes bold, has good flavor, and goes well with almost any South Indian tiffin we make often. As it cooks, the raw smell slowly fades and the chutney becomes a deep red mix. Some versions add garlic or skip tomato, but the taste stays close to the traditional one only.
There are version using tomatoes in this chutney but the traditionally tomatoes are not used. But it is your preference if you want to reduce the heat then you can add tomatoes while grinding and make this chutney too.
You can adjust this chutney based on what you like. For a brighter color, add few more Kashmiri chillies. For sharper taste, increase regular chillies little. A pinch of jaggery also balances heat if you prefer mild. Small changes bring slightly new taste but the main chilli flavor stays the hero.
I usually make this chutney whenever we plan dosa or idli for brunch. It needs very little chopping and comes together so quick If you like chutneys with small punch but still homely, this one fits daily meals nicely.
Vara Milagai Chutney is one of those quick chutneys I make when I don't want to spend too much time in kitchen but still need something tasty for dosa or idli. We love it with soft hot idlis.
1.To a mixer jar add 10 kashmiri red chilies along with 5 regular red chilies.
2.Add 15 small onion.
3.Add 10 garlic cloves.
4.Add rock salt to taste.
5.Add 1 teaspoon tamarind.
6.Add little water and grind it slightly coarse.
7.Heat 1 tablespoon sesame oil - add 1 teaspoon mustard seeds let it splutter then add few curry leaves, let it splutter.
8.Add the prepared chili paste.
9.Saute well.
10.Cook for 5-7 minutes or until raw smell leaves.
11.Finally add 1 tablespoon sesame oil.
12.Mix it well and switch off.
Chettinad style raw milagai chutney is ready.
Serve this chutney hot with idli, dosa, uthappam or even kuzhi paniyaram. It also goes nice with curd dosa or even chapathi if you enjoy a spicy side. Store the chutney in a tight jar and keep it in fridge. It stays good for around two days. You can warm it a bit before serving, just don't heat too much otherwise the color turns little dark.
Yes, you can add 1 tomato while grinding but chutney becomes less spcy. Traditionally tomatoes are not used for this chutney.
Yes you can, but then the chutney won't be much spicy, so adjust it how you like.
Yes, you can add big onion but small onion adds more taste.
Yes, it keeps well in fridge for two days. Just reheat a little before using.
It gives the best flavor for this chutney, and it matches the chili taste so well.
If you have any more questions about this Milagai Chutney Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .
Tried this Milagai Chutney Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
The post Chettinad Milagai Chutney Recipe appeared first on Sharmis Passions.
Thengai Podi is a simple coconut spice powder that serves as a great side dish for idli, dosa and rice. Also known as coconut podi, it has a nice roasted flavor with little bit spice, so it becomes a good choice when you want something quick on the side. It is easy to make and gives a tasty touch to a plain meal. The mix of coconut, dal and chilies gives a warm aroma that feels very tasty and comforting.
This is one of those podis you can make once and use for many days without much effort. It tastes good when mixed with ghee or even sesame oil. Since it uses dry roasted ingredients, it stores quite well also and stays fresh for long. It is a handy podi for busy mornings and also for quick weekend lunch.
[feast_advanced_jump_to]Thengai Podi is a spiced coconut powder made by dry roasting dried coconut along with dal and spices. It is used as a side for idli, dosa, rice by mixing with ghee/ oil and is relished by all spice powder lovers. This podi is quite common in many Tamil homes and often kept ready in the kitchen shelf for easy breakfasts.
The texture is slightly coarse and not fully powdered, and that gives a nice bite when mixed with ghee or oil. Kashmiri red chilies gives color and regular chilies gives heat but not too strong so perfect to serve for kids too. Adding tamarind for a bit of tang which balances the coconut taste well. Hing also brings a sharp flavor which goes well with the roasted dal.
There are small variations for this podi like adding chana dal along with urad dal or roasting the coconut extra brown for stronger taste, adding garlic etc. The flavor is mild but still rich because the coconut gets slightly golden and gives light sweetness.
You can reduce the spice for kids and use more coconut. This is one of those podis you can adjust easily according to your liking and still it turns good. I usually make this when I have extra coconut in the fridge because this podi helps use it up nicely without wasting.
This podi serves great with rice, ghee and I love this coconut podi even with curd rice. This is such a versatile spice mix that can be used to serve as side dish.
1.We need 1 tablespoon coconut oil in total, Add half of oil to a pan and heat it. Add ½ cup whole urad dal, 2 tablespoon chana dal, 10 red chilies along with 6 kashmiri red chilies.
2.Roast until golden brown, Transfer to the plate and set aside.
3.To the same pan add remaining oil then 2 cups dried coconut(kopra).
4.Roast until golden brown, Transfer to the plate and set aside.
5.Add 6 cloves small sized garlic. Roast until golden.
6.Now add 1 teaspoon tamarind and roast for a minute. Transfer to the plate and set aside.
7.Add rock salt along with 1 teaspoon hing.
8.Switch off sauté for few seconds and transfer to the plate.
9.Cool down completely.
10.Transfer to a dry mixer jar.
11.Grind it coarse like shown. Do not grind more as it will release oil.
12.Transfer to a plate, cool down then store.
Store in airtight container and enjoy!
Serve this with idli, dosa or even with hot rice and ghee if you like simple meals. It taste very good when mixed with warm ghee as it brings out the coconut aroma. Store this podi in airtight container and keep it dry, it stays fresh for almost a month at room temperature.
Yes you can, but roast it well until golden brown to increase shelf life. But dried coconut has more shelf life.
Not required, but it gives bright color without too much heat.
You can add few curry leaves, ½ teaspoon mustard seeds roast and add it for a variation.
No, as long you roast the coconut well and keep it dry, it stays good.
You can, but the coarse texture tastes nicer with ghee.
If you have any more questions about this Thengai Podi Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .
Tried this Thengai Podi Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
The post Thengai Podi Recipe | Coconut Podi Recipe appeared first on Sharmis Passions.
Street style red chutney recipe | Roadside tomato chutney recipe | South Indian street style kara chutney for idli, dosa
The post Roadside Tomato chutney | Street Style Red chutney recipe appeared first on Chitra's Food Book.
Green peas gravy for rice i.e Pattani Kuzhambu recipe | Pachai pattani kulambu recipe for rice in Tamil is must
The post Green Peas Gravy For Rice | Pattani Kuzhambu Recipe appeared first on Chitra's Food Book.
Here is my second version of Kovakkai kuzhambu recipe. Long back I have shared an Ivy gourd gravy for rice
The post Kovakkai Kuzhambu | Ivy Gourd Gravy For Rice appeared first on Chitra's Food Book.
Street style red chutney recipe | Roadside tomato chutney recipe | South Indian street style kara chutney for idli, dosa
The post Roadside Tomato chutney | Street Style Red chutney recipe appeared first on Chitra's Food Book.
Green peas gravy for rice i.e Pattani Kuzhambu recipe | Pachai pattani kulambu recipe for rice in Tamil is must
The post Green Peas Gravy For Rice | Pattani Kuzhambu Recipe appeared first on Chitra's Food Book.
Here is my second version of Kovakkai kuzhambu recipe. Long back I have shared an Ivy gourd gravy for rice
The post Kovakkai Kuzhambu | Ivy Gourd Gravy For Rice appeared first on Chitra's Food Book.
My husband is a big fan of Peanut chutney recipes also known as groundnut chutney. So I try to make
The post Peanut chutney recipes (10 Peanut chutney varieties) appeared first on Chitra's Food Book.
When dosa got a fancy makeover… Dosa is a type of thin, crisp, crepe-like pancake that is popular in South Indian cuisine. It is typically made from a batter of fermented rice and black lentils, and is often served with a variety of accompaniments, such as chutney, sambar, and coconut chutney. Dosa is a staple […]
The post Avocado Egg Cheese Dosa | Breakfast Recipe appeared first on Cooking with Thas - Healthy Recipes, Instant pot, Videos by Thasneen.
Ghee roast dosa is a popular dish in South India, where it is often enjoyed as a breakfast food or a snack. The dish has a crispy texture on the outside and a soft and spongy interior, and ghee gives it a rich buttery flavor. The batter for ghee roast dosa is traditionally made by soaking and grinding rice and urad dal and then fermenting the mixture for several hours or overnight. This process helps to develop the flavor and texture of the dosa.
When making ghee roast dosa, the batter is spread thinly on a hot griddle or tawa and then cooked until it is crispy and golden brown. The ghee is added to the griddle before cooking the dosa and drizzles on top of it while it is cooking, which helps to enhance the flavor and crispiness.
Ghee roast dosa is typically served with various chutneys, such as coconut chutney or tomato chutney, as well as sambar, a spicy soup or stew made with lentils and vegetables. The dish can also be enjoyed with various other accompaniments, such as masala potatoes, or with different fillings, such as cheese or paneer (cottage cheese). Overall, ghee roast dosa is a delicious and versatile dish many people enjoy in India and beyond. Let us see how to prepare this recipe.
Enjoy the video of the Paper ghee roast. Subscribe for more recipes.
Crispy and crunchy ghee roast dosa is ready to relish.
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Rice is a staple food of more than half of the world’s population and is an inexpensive, nutritious source of energy. There are many varieties of rice that differ in color, flavor and nutritional value, such as brown rice, white rice, red rice, black rice, etc.,
Red rice a.k.a cargo rice is a type of non-glutinous, russet-colored long grain rice, that is similar to brown rice, in that it is unpolished and is healthier than plain old white rice. It is nutty flavor and soft texture, that goes well with most of the dishes using in place of white rice.
As you all know white rice contains fewer nutrients than brown, black or red varieties, as its husk, bran layer and the germ is removed. So, consuming whole grains over refined grains an excellent choice for health by making nutritious additions to your diet.
If you are looking for an alternative to your usual white/brown rice, consider trying red rice because it is a whole grain with a good source of fiber and iron and also fat-free. Red rice definitely makes a healthy addition to your diet.
Dosa is a very common, tasty and filling breakfast from south India. It’s more like a crepe, a thin pancake. The procedure of preparing dosa batter involves soaking rice, urad dal, and fenugreek seeds for 4-6 hours and grinding to a smooth paste and fermenting overnight. The fermented dosa batter is then spread on a hot tawa to yield a delicious dosa that can be enjoyed with any chutney or sambar. Making dosas is a tedious process but the end result is worth, a day-long wait to enjoy the irresistible scrumptious dosas. So why not make this dosa dish for the whole family to enjoy a healthy version. Here is a dosa recipe with the nutritious red rice along with watermelon rind making it, even more, healthier dish. Yes, you read it right! its watermelon rind in this dosa recipe.
Like its cousin-cucumber, the entire watermelon can be eaten, although people tend to only eat the inner pink flesh and throw away the watermelon rind. The black seeds and rind is entirely edible and has many health benefits. After using the flesh part, store the watermelon rind in the refrigerator in an airtight box and use it later to make many dishes from chutneys to pickles. Finding ways to use watermelon rind for food, such as pickles, relishes or jam, extends the functionality of this fruit.
But I tried adding the rind to dosa while making the batter, happy I found another best way to use the healthy rind in our daily food without wasting it, also dosas were as crispy and tasty as the normal dosas with added on health benefits. The dosas with rind do have a slight watermelon flavor that is so good and who would not love to try watermelon flavored dosa. Yummier than ever!!
I always use cast iron to make dosas. You could use a Non-Stick Tawa or Cast-Iron Tawa. Though Non-Stick Tawas make the job easier, I personally recommend using Cast iron and works best all the time I have made these dosas.
Cast iron cookware is inexpensive, hold a high heat capacity, free of chemicals, add trace amounts of iron to your food, and last—well—forever.
Remember to keep the cast-iron tawa/skillet well seasoned always and exclusive for making dosa. Using the same Tawa for making Roti/Chapathi, would make it harder for making dosas the next time.
The right temperature of tawa need to be maintained for making this dosa, also the consistency of the batter should be not too thick and not too watery. Don’t worry if dosa sticks anytime and you find hard to scrape out. Just get the tawa off the stove and scrape and once clean, rub oil using half cut onion/potato. The Tawa is all set to make dosas again.
Enjoy this dosa for breakfast or even an evening snack or pack it for lunch box. Serve Dosa with chutney of your choice and sambar.
Today I served dosa with yummy PEANUT CHUTNEY and Chutney Powder topped with ghee.
You might want to try chutney with Watermelon Rind
1.Rinse 1 cup red rice, ¼ cup urad dal, ½ tsp methi, and ¼ cup red poha thoroughly and soak together in enough water for 5-6 hours.
2. Peel the green skin from watermelon rind(white part, some amount of red fruit is fine too). Roughly chop about a cup of rind and set aside. You could store remaining rind in the refrigerator for later use.
3. Drain the water from soaked rice and dal mixture. Grind the soaked rice and dal to a smooth batter, along with watermelon rind(i did not use any water while grinding)
4. Transfer the ground batter to a deep bowl(which has enough space for the batter to rise. Set in a warm place to ferment for about 8-10 hours or overnight.
5. Once the batter has well risen (doubles the volume), add salt as per taste and mix well. The batter should be thick and pouring consistency. Add water if required to attain pouring consistency, but I did not use water here, as the water from the rind was sufficient to attain the right consistency.
6. Heat a pre-seasoned Cast Iron Dosa Tawa on a med-low flame. When hot, sprinkle water and wipe with a clean towel. Drizzle a few drops of oil and wipe using a paper towel. Pour a ladle of dosa batter and spread in a circular motion. Drizzle oil/ghee on top and edges.
7. Once the dosa is firm and light brown, fold and serve hot with any curry or chutney or sambar.
Healthy & Tasty Dosa is Ready to Relish!!
If you want to know HOW TO SELECT & STORE WATERMELON, also 3 delicious WATERMELON COOLERS recipe, check out…
You might want to try other chutney recipes…
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The post Red Rice Dosa with Watermelon Rind appeared first on KaviRuchi.
This tried and tested recipe uses quinoa instead of rice making it a great high protein option. Plus there is no need to ferment the batter, making it a great meal for busy lifestyles. But as we are adding few fenugreek seeds, it not only helps in digestion but also helps in fermentation if you like. Just let the batter sit on the kitchen counter at a warm place and voila, I promise you to get a lovely fermentation there.
As we are using only plant-based and vegan ingredients it makes a great dish to add to your vegan diet. And it’s gluten-free too.
Look at that even golden crisp texture !! Shall we get into the detailed recipe now. But before that check out more delicious recipes from my blog.
Instant oatmeal and banana pancakes
If you’ve tried this recipe, please share your valuable feedback in the comments below. Also you can Tag your photo and share it with #mycurryveda on Instagram @mycurryveda or on Facebook .
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how to make idli batter at home ?
Idli batter is prepared with idli rice and urad dal. In south India, vegetarian recipes index without idli dosa with sambar is incomplete. Idli recipe and dosa recipe has very important place in South India . IR 20 rice variety or vellaikar rice are best rice for idli. soft idli recipe goes well with coconut chutney, sambar, Kara chutney and tomato chutney
The post Idli batter, How to make idli batter recipe, idli batter for soft idli appeared first on Famous Indian Recipes.
how to make Instant Ragi Dosa ?
Finger Millet is a nutritious grain which is staple food in most of the South India. This Ragi Dosa also know as Finger Millet Dosa and Nachni Dosa. Instant ragi dosa made with homemade sprouted ragi flour is a healthy breakfast/Dinner for babies, toddlers and kids. Lets see how to prepare Instant Ragi Dosa with simple steps
Ingredients:
For seasoning:
The post Instant Ragi Dosa – how to make Instant Ragi Dosa, Finger Millet Dosa appeared first on Famous Indian Recipes.
These instant appam are quick and easy to make. All you need is rice flour, yeast and coconut milk for this recipe. It takes about 2~3 hours of rising time unlike the overnight fermentation needed for traditional appam recipe. The appam turn out spongy and fluffy. Perfect South Indian breakfast to serve with a spicy...
The post Instant Appam with Yeast appeared first on Cook's Hideout.
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