Dahi Vada / Thayir Vada/Curd Vada - South Indian Style

Today I prepared Medhu Vadas for Breakfast and had leftover batter. So thought of preparing Dahi Vada with them. I have made this in South Indian Style. Here, the fried Vadas are soaked in the flavoured yoghurt sauce. It is a perfect summer snack.

INGREDIENTS:

Medhu Vada	5
Thick Curd	1 Cup
Green Chillies	4
Ginger	1/2 "
Cumin Seeds	1/4 tsp
Asafoetida	a pinch
Carrot (Grated)	To Garnish
Coriander Leaves	To Garnish
Boondi/Sev	To Garnish
Salt	To Taste

STEPS:

1. For the Medhu Vada recipe, Click here. Grind the green chillies,Ginger, Salt, Cumin Seeds and Asafoetida with 2 tbsp of Curd. Again use the remaining Curd and grind. If required you can add little water. 
2. Take the Medhu Vadas and keep it in a wide bowl. Soak the Vadas with the curd from step 1 for atleast 30 mins. 
3. How to Serve: At the time of serving, Garnish with Carrot, Coriander Leaves and Boondi.

Tips:

• Don't use sour curd. Use thick curd.
• While serving, you can temper with Mustard seeds and curry leaves. 

Rava Idli / Semolina Idli

Preparation Time : 20 mins
Serves                 : 8 Idlis

Rava Idli is one of the famous South Indian Breakfast. Traditonal Rava idli will take more time and the below prepared is the instant version. The important tip that I learnt in making this idli is that the Yoghurt should be sour enough and the batter you prepare should be thick. If you want, you can ad ENO fruit salt only before you are going to steam the idlis. I usually add Lemon flavour ENO Fruit salt and adjust the salt accordingly. In the below recipe, I did not add ENO fruit salt, but then the Idlis were good. It also serves as a great evening snack. It goes very well with Sambar and Coconut Chutney. Kids will also love this.

                    

INGREDIENTS:

Idli Rava	1 1/2 cup
Carrot	2 tbsp - Grated
Green Chillies	3 - Finely chopped
Coriander Leaves	As Required
Ginger	1" Finely chopped
Yoghurt	1 cup
Salt	To Taste

TO TEMPER:

Mustard	1/4 tsp
Urad Dal	1/4 tsp
Channa Dal	1/4 tsp
Asafoetida	a pinch
Curry Leaves	As Required
Roasted Cashew Nuts	4 - Cut into half
Gingelly Oil/Ghee	1 1/2 tbsp

STEPS:

1. In a wide pan, heat Oil/Ghee and add Mustard seeds. Once it splutters, add Urad Dal, Channa Dal, Cashews (half of the cashews) and saute till they turns golden brown. Add Asafoetida, Curry Leaves.
2. Immediately add the Rava and stir constantly for 3 minutes and remove from the flame and allow to cool.
3. In the Mean time, add Coriander Leaves, Carrot, Ginger, Green Chillies to the yoghurt and mix well. Add Rava mixture to the Yoghurt and mix well. Let it stand for atleast 15 mins.
4.  Boil water in the Idli Cooker and grease the Idli Plates with oil and Place cashew, Coriander Leaves, Carrot first and then fill with the batter so that you will get cashews, Coriander leaves and carrot at the top. If you are going to add ENO Fruit salt, you need to add at this stage and mix well. Just before filling the batter to the Idli plates. 
5. Steam for 15 mins and remove from the flame. After 5 mins, Carefully take the idlis out and serve hot with Sambar and Chutney. 

Tips:

• Make sure that you use sour yoghurt and batter consistency should be thick.
• Along with Carrot, you can use cabbage or any of your favourite vegetables also.

Rava Kesari

Rava Kesari - A very good mouth watering Indian Dessert that is prepared during various special occasions. It is one of the classic dessert that is served along with breakfast during wedding functions. It is one of the easy sweet recipe that can be prepared in minutes. I used to prepare this on Birthdays. It serves as a good dessert when served with Idli. I used to add milk also while preparing this dessert as it gives a very good taste. Coming to the recipe..

INGREDIENTS :

Rava / Semolina	1 cup
Kesari Powder	a pinch
Cashews	As Required
Raisins	As Required
Sugar	1 1/4 cup (Adjust to your taste)
Milk	1/2 cup
Cardamom Powder	a pinch
Ghee	4 tbsp

STEPS:

1. In a heavy bottomed pan, heat 2 tbsp of Ghee and add Cashews and Raisins. Toast till Cashews becomes light brown color. Remove from the flame and keep aside.
2. In the same pan, Add the Semolina and Roast it for 5 mins in a low flame by stirring it continuously. Else it will burn. Now add sugar to it and mix well.
3. Add water and milk to it and keep stirring constantly till it becomes a thick pudding. It will take 5 - 8 mins.
4. Add kesari Powder, Cashews, Raisins and mix well. Add the remaining ghee at the top and remove from the flame. 

Tips:

• Instead of Kesari Powder, Saffron soaked in milk also can be used.

Medhu Vada / Urud Dal Vada

Cooking Time : 30 mins
Serves              : 15 no

Medhu Vada is a popular and favourite traditional south Indian Recipe. This Vada is one of the important menu in breakfast during weddings in Tamilnadu. It is also a part on the menu on festivals and Pooja. When I tried to make this Vada for the first time, I thought that it is a difficult task. Only the soaking time is more, making vada is very easy. My mom used to make this vada using Banana leaf or Plastic sheets to drop in Oil. But on practising, I learnt to drop batter in oil using my hand itself. It goes very well with Idli, Chutney and Sambar. Coming to the recipe...

INGREDIENTS:

Urud dal	1 cup
Raw Rice	1/4 cup
Onion	1 - Finely Chopped
Green Chillies	5
Curry Leaves	As Required
Ginger	1" Finely minced
Coriander Leaves	As Required
Pepper Corns	1 tsp
Salt	To Taste
Oil	To Fry

STEPS:

1. Combine and wash Urad Dal and Raw Rice thoroughly and soak  in water for minimum 1 hr. 
2. Drain the water and grind the mixture in grinder or blender. Don't add water unless it is required. 
3. Add the other ingredients- Onion, Green Chillies, Curry Leaves, Ginger, Coriander Leaves, Pepper Corns Salt to the batter and mix well.
4. Heat Oil in a deep bottomed vessel. Wet your palm and take some batter and make a doughnut shape and make a hole in the centre and drop carefully into the oil. Fry till vada becomes crispy on both sides. 
5. Serve hot with coconut chutney, Idli and Sambar.

Tips:

• Batter can be stored in Refrigerator for 2 days before adding the other ingredients.
• Once you prepare the batter, Don't allow the batter to ferment, else it will absorb more oil during frying. Either use the batter or store it in refrigerator.
• Adding Raw rice makes more crispy, It can be optional also.

Vermicilli Masala Baath / Semiya Baath

Cooking Time: 30 mins
Serves           : 2
Vermicilli is one of the easiest and tastiest dish to prepare. The below is the version i used to prepare so often at my home.  Since vegetables are added to it, it is healthiest as well. Do try this simple nutritional breakfast.

INGREDIENTS:
Vermicilli               - 1 1/2 cups
Onion                    - 1
Tomato                 - 1
Vegetables            - 1 cup (Chopped Carrots + Beans + Peas)
Green chillies         - 3
Bay Leaves           - 1
Cinnamon Sticks   - 1
Cloves                  - 2
Ghee                     - 1 tbsp

To Grind:
Pepper            - 1 1/2 tbsp
Ginger             - 1/2 inch
Garlic Pods     - 3

STEPS:

1. In a Pan, heat oil and add water and allow the water to boil. Add the chopped Vegetables and allow to boil till the vegetables are cooked. Take the vegetables and keep it aside. Don't pour the water. we can use the same water to cook Vermicilli. Grind the items mentioned in "To Grind" Section. Split open the Green Chillies. 
2. In a pan, Heat Ghee and add Bay Leaf, Cinnamon Sticks, Cloves and once the aroma comes, Add Onions and Green chillies and fry till Onion becomes golden brown. 
3. Add the ground masala and mix well. Add the cooked vegetables and fry for a min. 
4. Add the vermicilli and 2 1/2 cups of water and allow the mixture to boil till the vermicilli is cooked.
5. Serve hot with Tomato sambar or it can be taken raw.

Carrot Chapathi

Cooking time : 20 mins

Dear Friends, I am going for a vacation to India and I am gonna miss this blogging world and friends recipes for a month. Definitely i will come back with so many simple recipes and also my native place - Virudhunagar recipes. Thanks for the support you are giving to me friends.. Happy Blogging.
Coming to the recipe, Carrot Chapathi is a simple and delicious recipe which kids love to eat and the good way to give our kid a healthy dish. This can be taken as raw or along with Raitha.

INGREDIENTS:
Wheat Flour            - 1/2 cup
Carrot                    - 1
Cumin Seeds           - 1/2 tsp
Curd                       - 1 tbsp
Turmeric powder    - 1/4 tsp
Garam Masala         - 1 tsp
Chilli Powder          - 1/2 tsp
Salt                         - To Taste
Oil                           - As Required


STEPS:

1. Grate the Carrot. In a deep bowl, add wheat flour,Carrot, Cumin seeds, Turmeric Powder, Chilli Powder, Salt, curd, Garam masala and mix well.
2. Add warm water little by little to make a dough and keep it aside.
3. Make small balls from the dough and roll it in round shape using rolling pin.
4. Heat Tava and apply little oil. Place the chapathi and heat it till it turns light brown color. Repeat the same steps for the remaining balls.

Ragi Dosa

Cooking time : 8-10 mins per dosa
Yields           : 8 Dosas

This is yet another healthy and nutritious dosa well suitable for breakfast/dinner. Though it takes more time to prepare 1 dosa, it has excellent taste and is also crispy to eat.  It goes well with coconut chutney or can also be eaten raw. It is a very crispier dosa and Kids like to have it with Sugar.

INGREDIENTS:
To Marinate:
Ragi Flour                      - 1 cup
Water                            - As Required
Dosa Batter                    - 1 cup
Maida Flour                   - 2 tbsp
Rice Flour                      - 3 tsp
Salt                                - To Taste

To Mix with the batter:
Onion                             - 1
Green Chillies                  - 3
Curry Leaves                   - 2 strands
Coriander Leaves             - 2 springs

STEPS:

1. Marinate all the ingredients mentioned in "To Marinate" section for 15 mins. Chop Onion, Green Chillies, Coriander leaves into small pieces.
2. Add the ingredients mentioned in "To Mix with Batter" to the mixture and mix well. It will be better to use hand to mix.
3.  Heat the dosa tawa in medium flame and spill the batter in any shape(not like ordinary dosa). Spray oil in the top and on all the sides and cook till it becomes crispy in the first side and then turn the dosa. It will take 5 mins or more. we need to wait patiently till that. Don't turn the dosa till it becomes crispy else it will break. 
4. Serve hot with Coconut Chutney and eat immediately. 

Crispy Wheat Dosa

Cooking time : 8-10 mins per dosa
Yields           : 8 Dosas

This is a healthy and nutritious dosa well suitable for breakfast/dinner. Though it takes more time to prepare 1 dosa, its taste is worth enough.  It goes well with Tomato Sambar and coconut chutney. It is a very crispier dosa and Kids like to have it with Sugar.

INGREDIENTS:
To Marinate:
Wheat Flour                   - 1 cup
Water                            - As Required
Curd                              - 2 tsp (Optional)
Rice Flour                      - 3 tsp
Salt                                - To Taste

To Mix with the batter:
Onion                             - 1
Green Chillies                - 3
Curry Leaves                  - 2 strands
Coriander Leaves            - 2 springs

STEPS:

1. Marinate all the ingredients mentioned in "To Marinate" section for 15 mins. Chop Onion, Green Chillies, Coriander leaves into small pieces.
2. Add the ingredients mentioned in "To Mix with Batter" to the mixture and mix well.
3.  Heat the dosa tawa in medium flame and spill the batter in any shape(not like ordinary dosa). Spray oil in the top and on all the sides and cook till it becomes crispy in the first side and then turn the dosa. It will take 8 to 10 mins. Don't turn the dosa till it becomes crispy else it will break. 
4. Serve hot with Coconut Chutney and eat immediately. 

Linking to "Lets Party Breakfast" @ DivyasCulinaryJourney

Rava Dosa

Cooking time : 10 mins (for single dosa)

Rava Dosa is the tastier dosa. Its preparation takes only few mins and is crispy too. We need to prepare the mixture an hour ago or even instantly. Though it takes more time to prepare on dosa tawa than ordinary dosa, it is worth enough for its taste.

INGREDIENTS:

To Marinate:
Maida/All Purpose flour  - 1 cup
Semolina Rava               - 1/2 cup
Rice Flour                      - 3 tsp
Water                            - As Required
Salt                                - To Taste

To Mix with the batter:
Onion                             - 1
Ginger                            - 1"
Curry Leaves                  - 2 strands
Coriander Leaves            - 2 springs
Pepper Corns                  - 1 tsp
Green Chillies                  - 4

STEPS:

1. Marinate all the ingredients mentioned in "To Marinate" section for 1 hr. Chop Onion, Ginger, Coriander leaves, Green Chillies into small pieces.
2. Add the ingredients mentioned in "To Mix with Batter"  and mix well.
3. Heat the dosa tawa in medium flame and spill the batter in any shape(not like ordinary dosa). Spray oil in the top and on all the sides and cook till it becomes crispy in the first side and then turn the dosa. It will take 8 to 10 mins. Dont turn the dosa till it becomes crispy else it will break.
4. Serve hot with Coconut Chutney and eat immediately. Children likes to have this with sugar.

Tips:

• Batter should be of watery consistent.
• You can add 1 tsp curd while marinating so that the dosa wont stick to the tawa.

Ada Dosa

Ada Dosa is a healthier and nutritious dosa. It makes a complete healthy breakfast. It tastes very good when it is hot. It can be served with Chutney.

INGREDIENTS:
Raw Rice/ Idli Rice            - 1 cup
Channa Dal (Bengal Gram) - 1/4 cup
Black Gram(Urad Dal) + Green Gram(Moong Dal) + Whole Green Gram(Paasi Payaru) - 1/4 cup (Take all Dals one handful)
Dried Red Chillies              - 5
Salt                                    - To Taste
Onion                                 - 1
Green Chillies                     - 2
Red Chillies                        - 2
Curry Leavves                    - 2 Strands
Asafoetida                          - a pinch
Coriander Leaves                - 2 Springs

STEPS:

1. Soak Idli Rice, All Dals in water for atleast 2 hrs.
2. Grind the above mixtue along with Red chillies coarsely to get the batter and keep aside.
3. Add Chopped Onion, Curry leaves, Asafoetida, Coriander Leaves,Green chillies, Red chillies and Salt to the batter.     
4. Prepare dosa and serve hot with Coconut/Pudhina Chutney.

Carrot Rice

Cooking time : 30 mins
Serves           : 2

I wanted to make my kid eat carrot. So i just of preparing Carrot rice and it turned out well and my son enjoyed it. Carrot is rich in Vitamin A which is important to keep your eyes healthy. So it is necessary to include carrot in our diet.

INGREDIENTS:
Raw Rice/Seeraga Samba Rice/Basmathi Rice - 1 cup
Finely chopped carrot                                    - 1 (Big size)
Onion                                                           - 1
Bay leaf                                                        - 2
Cinnamon Stick                                             - 1 "
Clove                                                            - 2
Star anise                                                       - 1
Green Chillies                                                 - 4
Coriander powder                                           - 2 tsp
Garam masala                                                 - 1 tsp
Curd                                                              - 1 tbsp
Lemon juice                                                    - 1 tsp
Salt                                                                - To Taste
Coriander Leaves                                            - To Garnish
Ghee                                                              - 2 tsp
Oil                                                                  - 2 tsp

STEPS:

1. Soak the rice in water for 30 mins and drain the water.
2. In a pressure cooker, heat Ghee and Oil. Add Bay Leaf, Cinnamon, Clove, Star anise and once the aroma comes, add Onion, green chillies and fry onion till it becomes golden brown. Add Carrot and cook for 2 mins.
3. Add Coriander powder, Garam masala, curd and stir well. 
4. Add Rice with 2 cups of water and add lemon juice, salt, Coriander leaves to it.
5. Close the lid and pressure cook for 2 whistles and keep in sim for 10 mins and remove from the flame.
6. Allow the cooker to cool and open the lid. Serve with Raitha/Coriander chutney.

Tips:

• You can also add mint leaves for tempering to get additional flavor.
• 2 tbsp Moong dal can be added to this rice before pressure cooking to get additional taste.

Linking this post to the event "What is in your lunch box"

Idiappam Upma

Cooking Time : 15 mins
Serves            : 2

Today I prepared Idiappam for breakfast nad few Idiappams were left out. So i tried this simple recipe to have for evening and it turned out great.

INGREDIENTS:
Idiappam                           - 6
Onion                                - 1
Mustard seeds                   - 1/2 tsp
Urad Dal (Black Gram)      - 1/2 tsp
Channa Dal (Bengal Gram) - 1/2 tsp
Dried Red Chillies               - 5
Curry Leaves                      - 1 strand
Salt                                     - To Taste
Oil                                      - As Required

STEPS:

1. In a pan, heat oil and add Mustard seeds. Once it splutters, add Urad dal and channa dal. Once it becomes golden yellow color, add Curry leaves and Red Chillies.
2. Add Onion and fry till it becomes light brown color. 
3. Add Idiappam pieces and stir well till the ingredients mixes well with Idiappam.
4. Add Salt to taste and serve hot.