Kitharaivali kulipaniyaram

I am trying different recipes with millets and this one is definetely wort to give a try and no one will know you have added millets. 

Ingredients:

Kurhirai Vali / barnyard millet - 1 cup

Idli rice - 1/4 cup

Urid dhal - 1/4 cup

Fenugreek - 1/3 tsp

To temper :

Oil - 1 tsp

Mustard - 1/2 tsp 

Urid dhal 1/2 tsp

Curry leaves little

Onion 1/2 finely chopped

Green chilly 1 finely chopped

Method:

Soak millet, rice, urid dhal and fenugreek altogether for 4 hrs.

Grind them to a fine batter. I used wet grinder.

Add needed salt and let it ferment overnight or 8 hrs or until it's fermented.

Heat a pan and add oil and once it's hot add the mustard seeds and Urid dhal.

Once they splitter add onion , chilly and curry leaves and sauté well. Add a pinch of salt just enough for onions .

Mix them to the fermented batter .

Heat the paniyaram pan. Once hot add oil to all the holes and add a spoon full of batter to each hole.

Sizzle oil cover and cook for few few minutes on both sides .

Serve hot with spicy chutney.

You can add finely shopped vegetables of your choice to this batter. But I didn't add this time .

Tofu chapathi

Yet another way to sneak tofu into your meal . The chapathi will be super soft. Unless and until you say it has tofu , no one will find it .
Ingredients :
Wheat flour - 2 cups
Tofu -1/4 box ( 1/4 of a 14 oz box ).
Water - as needed
Salt to taste

Method :

Knead the flour and toffu with the needed salt. 

Once it forms into a crumbly dough, add water if needed little by little.

Once the dough is kneaded, let them rest for an hour.

Now roll them out as regular chapathi .

Heat the griddle or tawa. Once hot add the chapathi and sizzle some oil. Cook them on both sides.

Soft protein packed chapathis can be served with any gravy !

Set dosai

This recipe was a slight modification from a tv show. This dosai also needs fermentation and it is absolutely soft and spongy. This is so famous in restaurants in Tamil Nadu . They say vada curry and set dosai pair up well. But even with veg kuruma we all liked it !

Ingredients :

To soak together :

Idly rice - 2 cups

Raw rice - 1 cup

Urid dhal - 1/3 cup

Sago - 1/4 cup

Toor dhal - 1 table spoon 

Chana dhal - 1table spoon

Soak separately :

Flatten rice / thick aval - 1/4 cup

Method :

Soak all the items under " to soak together" for 3 to 4 hours.

Just 20 minutes before grinding, soak the. Beaten rice separately .

Grind all together to a fine batter .

Add the needed salt and let it ferment like regular idly/dosa batter either overnight or 6 to 8 hours or until they are fermented .

Heat a griddle and make dosas that are neither too think like regular dosas not too thick like uthappam. It has to be smaller in size and little thinner version of uthappam . 

Once you see lot of holes after spreading , it means it's in right consistency !!

Sizzle some oil, cover and cook . 

Once done remove from flame .

 Don't flip and cook  on the other side.

Sweet puffs / coconut puffs

When we went to my friend A's place , she made this sweet coconut puffs using parotas as sheet, we loved the taste. I wanted to make this since long time, we had some friends coming this evening, so made it for them ( tried it on them , would be the right term 😂). But it turned good and the best part is kids liked them too !

Ingredients :

Puff pastry sheet - 1

Chopped almonds 1/8 cup

Chopped cashews 1/8 cup

Raisins - 1/8 cup

Dried papaya chunks -1/8 cup cubed

Tooty frooti 1/8 cup

Sweetened coconut flakes - 1/4 cup

Sugar 1/2 table spoon

Method:

Mix all the ingredients together

Thaw the pastry sheet as per the box instruction.

Cut them to small square ( from each sheet we can make 9 squares )Keep little filing of the sweet mixture.

Close the edges well by pressing them tightly.

Use a fork press them throughout the edges to keep them intact.

Pre-heat the oven at 350 degrees.

Bake for 20 to 25 minutes at 350 degrees.

Serve hot !

Curryleaf dosai / karuveppilai dosai

Ingredients:

To soak :

 Raw rice - 1 1/2 cup

Idli rice - 1/2 cup

Urid dhal - 1/4 cup

Toor dhal - 1 table spoon

Fenugreek - 1 tsp

Other ingredients:

Green chilly - 4

Shallots - 4 big 

Jeera - 1/2 tsp

Curry leaves - 1 cup loosely packed 

Aval / flattened rice / beaten rice  -1/2 cup

 Method:

Soak all items under "to soak" for 6 hrs.

Just 30 minutes  before grinding soak flatten rice  separately .

In the grinder add the shallots, green chilly , jeera and curry leaves. Give it a spin for a minute.

Now add all the other soaked ingredients and grind to a fine paste .

Add salt and let it ferment overnight or 5 to 8 hrs.

Make dosas as usual, just cook only one side of the dosa. 

Trust me they are supersoft  and spongy !

Make it little thicker than the usual dosa( similar to thin uthappam ). The holes will pop out so well on the dosas.

Pepper jeera idli / milagu seeragam idli

Usually i do this with left over idli's. Today I made some mini idli for my lil one and she ended up eating out at her friends place. Since I didn't make sambar, I couldn't make sambar idli's. So made the pepper jeera idli with small idli's. You can make small cubes of your regular idli's and follow the same.

Ingredients:

Mini idli - 17

Onion - 1/4 finely chopped

Garlic - 1 very small or small piece of ginger finely chopped ( both are optional ).

Curry leaf - 1 spring

Pepper jeera powder - 1/3 tsp

Madras curry powder - 1/4 tsp ( I used Priya brand).

Oil - 2 tsp 

Salt to taste

Method :

Heat oil in a pan. When hot add garlic or ginger, curry leaves and onion.

Sauté wel. Add just enough salt for the onions. Add the pepper jeera powder and the curry masala powder. 

Quickly toss in the mini idli's and give a good mix.

Switch off and serve hot !

Note : you can use any masala powder instead of curry masala.

Raspberry milkshake

Raspberry in season and more over in sale, so why not try the raspberry milkshake instead of regular peach, avocado and strawberry milkshake.

Ingredients :

Raspberry - 15

Vanilla ice cream - 2 scoop

Sugar - 1 to 1.5 table spoon

Milk - 1 cup

Method:

Combine raspberry sugar and little milk. Blend until raspberry is puréed well.

Now add remaining milk and  ice cream. Blend well and serve!