Ragi Dosa

Ragi dosa is an instant dosa where the batter doesn't need any fermentation. The process is similar to that of Rava dosa but ragi flour makes these dosas much more healthier.

Preparation Time: 5 minutes 

Cook Time : 2 minutes per dosa

Serves : 2-3

Ingredients:

Ragi Flour : 1 cup

Sooji/bombai rava : 1/4 cup

Rice flour : 1/4 cup 

Onion : 1 medium chopped finely

Green chilies: 3 chopped finely

Ginger : 1" piece chopped finely 

Jeera/cumin seeds : 1 teaspoon 

Yogurt/ curd : 1/4 cup

Salt to taste

Water : 2 cups

Method:

Mix all ingredients really well where the batter should look like rava dosa batter which is watery.

Heat the dosa tawa, rub some oil and pour a large laddle of batter on the tawa, add some oil around the dosa and cook the dosa until it's crisp on the edges and cooked in the middle.

Serve hot with any chutney.

Red Bell Pepper / Red Capsicum Chutney

Red Bell Pepper / Red Capsicum Chutney

Red Bell Pepper Chutney is a simple yet delicious dish that goes well with rice, roti or dose. Red peppers have a little bit of tangy and a variant taste to them which adds to the taste to this chutney. 

Initially I only used these red peppers in Italian cuisine in my kitchen but I was just running out of ideas to make Chutney that goes well with rice and I tried this chutney which surprisingly became a hot favourite in my family.

Preparation Time : 5 minutes
Cook Time : 10 minutes
Serves : 4-5

Ingredients:
Red bell Peppers : 3 Large deseeded and chopped
Green Chilies : 8-10 medium chopped
cumin seeds/jeera : 1 teaspoon
Tamarind Extract : 1 teaspoon / size of a small lemon
Turmeric : 1/2 teaspoon
Garlic Cloves : 4 peeled 

Oil : 1 teaspoon 
Salt to taste

For Tempering:

Chana Dal/ Senagapappu : 1/2 teaspoon
Urad dal/Minappappu : 1/2 teaspoon
Mustard Seeds/ Aavalu : 1/2 teaspoon
Curry leaves : 1 sprig

Method:

Heat oil in a pan add chopped red pepper pieces, green chilies, turmeric, cumin seeds and salt.

Sauté for 8-10 minutes on high until the pieces are cooked well but they still need to be crisp.

Let it cool off, add this mixture, tamarind and garlic cloves to a blender. Pulse it for couple of times. The chutney cannot be really soft, let it be a little coarse.

Heat oil in a small pan and add all the ingredients listed under for tempering and fry them for 2 minutes until the seeds are splattered.

Add this tempering to the chutney. Mix well.

Serve with rice, Roti or dosa.

Kothimera rasam/Coriander Rasam

I love rasam with rice or just to drink as soup. So, I keep trying out different ingredients to make the rasam interesting.

I have a lot of cilantro/ coriander leaves on hand, so the idea of making this rasam came into my mind. It turned out well and kids loved it.

Preparation Time: 5 minutes 

Cook Time: 20 minutes 

Serves : 4-5

Ingredients:

Cumin Seeds / Jeera : 1 teaspoon 

Dry Red chilies : 2 broken in half

Coriander powder : 1 teaspoon 

Garlic : 10 cloves crushed

Tomatoes: 3 small chopped
Asafoetida/ hing : 1/2 teaspoon
Tamarind Extract : 2 teaspoons or a small lemon size
Chili powder : 1 teaspoon
Fresh ground pepper : 1 teaspoon
Sugar : 1 teaspoon
Turmeric : 1/2 teaspoon
Water : 4 cups (250 ml each)
Oil : 1 tablespoon
Curry leaves : 1 sprig
Cilantro/Coriander Leaves : 1 small bunch chopped

Salt to taste

Method:

Take the Garlic cloves, peel the skins off and crush them in a mortar pestle.

Heat oil in a pan, add cumin seeds, dry red chilies and hing. Fry until the seeds splatter, about 45 seconds. add coriander powder and crushed garlic and sauté for 30 seconds.

add chopped tomatoes and cook until they turn mushy. Add water, tamarind extract, turmeric, curry leaves, salt, pepper, chili powder and sugar. Bring it to a boil and let the rasam boil for 3-4 minutes. Add cilantro/coriander leaves and turn off the stove.

Serve hot with rice.

Mushroom Capsicum Fried Rice

Any kind of Fried rice is liked by my kids so I keep trying different combos to keep them happy and to add different veggies every time. 

So, it's time for Mushrooms and green peppers/capsicum now. They really loved it. 

This fried rice can be eaten hot or cold so it's apt for lunch boxes too.

Preparation Time: 10 minutes 

Cook Time: 20 minutes 

Serves : 4-5

Ingredients:

Button Mushrooms: 250 gms or 1/4 kg cut in quarters

Capsicum/Green Peppers: 250 gms or 1/4 kg cut in cubes

Onion : 1 medium diced

Green chilies: 3 chopped

Garlic: 4 cloves chopped 

Ginger: 1" piece chopped 

Butter: 2 tablespoons 

Soy sauce: 1 teaspoon 

Chili vinegar: 1 teaspoon 

Ketchup: 2 teaspoons

Black pepper: 1 teaspoon 

Salt to taste 

Rice : 1.5 cups

Water : 3 cups

Method:

Cook rice with 3 cups of water and let it cool a little.

Heat butter in a wok and add onions, ginger, garlic and chilies. Sauté for 2 minutes on high heat. Add mushrooms and sauté for 2 minutes or until they turn light brown. Add green peppers and sauté for another 2 minutes. 

Add cooked rice and all the sauces and spices, toss well to coat. Cook for 1 minute and Turn off the stove. 

Garnish with some cilantro and serve hot. 

Pudina Pulao/Mint Pulao

Pudina/Mint Pulao is a flavorful yet simple to make. Kids absolutely love this pulao when made as weekday dinner or in lunch boxes. 

This pulao is lightly spiced as there are very less masala's used, so very light on the tummy too.

Ingredients:

Rice : Long grain rice 1.5 cups

Onion : 1 medium sliced

Ginger garlic paste : 1 tablespoon

Salt to taste

Water : 3 cups

For tempering:

Cashews : 1/4 cup

Jeera/Cumin seeds : 1 teaspoon 

Elachi/Green Cardamom: 4

Bay leaf : 1

Cloves/Laung : 5

Cinnamon stick/Dalchini: 1 inch Piece

To make a paste:

Pudina/Mint : 1 bunch/1 cup

Green Chilies: 4 

Ginger : 2 inch piece

Method:

Wash and cook rice with 3 cups of water. Let it cool off for 15-30 minutes.

Take all the ingredients listed to make a paste, add 3 tablespoons of water and make a smooth paste.

Heat ghee or oil in a pan and add all ingredients listed under for tempering and fry until the cashew are golden for about 2 minutes on low heat.

Add onions and sauté till light brown, add ginger garlic paste and fry for 1 minute. Add salt and mint paste and fry for 2 minutes. Add cooked rice and mix gently to coat. 

Serve hot with raita.

Masala Bendakaya/Okra Fry

This is a simple to make Bendakaya/Okra masala fry that needs very lees preparation and can be done in a jiffy. It goes very well as a side dish with rice or Roti. 

Kids loved this fry when I packed in their lunch boxes. So, it's kids approved too.

Preparation Time: 10 minutes 

Cook Time: 20 minutes 

Serves : 2-3

Ingredients:

Onion : 1 chopped 

Bendakaya/Okra/Ladies fingers: 500 gms cut into 1 inch pieces 

Curry Leaves: 1 sprig

Red chili powder: 1 teaspoon 

Coriander powder: 1/2 teaspoon 

Cumin powder: 1/2 teaspoon 

Turmeric: 1/2 teaspoon 

Salt to taste 

Tempering:

Chana Dal/ Senagapappu: 1 teaspoon 

Urad Dal/Minappappu: 1 teaspoon 

Mustard Seeds/Aavalu: 1 teaspoon 

Cumin seeds/jeera : 1/2 teaspoon 

Asafoetida/hing : a pinch 

Method:

Heat oil in a pan and add all ingredients listed under for tempering except Hing and fry until the seeds are golden  brown and the others splatter, which should be 1-2 minutes. Add hing and curry leaves, fry for 30 seconds. 

Add onion and fry till they turn translucent. Now add okra pieces and turmeric. Fry on simmer for 15 -18 minutes.

Add all the spices and fry for 2 minutes and turn off the stove.

Serve hot with rice or Roti.

Guddu Porutu/Egg Bhurji Andhra Style

Guddu Porutu/Egg Bhurji is Indian version of Scrambled egg with onions and spices added to it. This Andhra Style Bhurji is a simple yet delicious one that goes well with rice or Roti. 

It's a good one for lunch boxes as well. As the egg tastes good warm or even cold. 

Preparation Time: 10 minutes 

Cook Time: 30 minutes 

Serves: 4-5

Ingredients:

Onion : 2 large chopped 

Green chilies: 3 slit

Eggs : 7 large 

Red chili powder: 1/2 teaspoon 

Cumin Powder: 1/2 teaspoon 

Coriander powder: 1/2 teaspoon 

Turmeric: 1/2 teaspoon 

Curry leaves: 1 sprig

Salt to taste

For Tempering:

Chana Dal/Senagapappu: 1 teaspoon 

Urad Dal/Minappappu: 1 teaspoon 

Mustard Seeds/Aavalu: 1/2 teaspoon 

Cumin Seeds/Jeera : 1/2 teaspoon 

Dry red chilies: 1 broken 

Method:

Heat oil in a pan and add all the ingredients listed under for tempering. Fry for 1 minute. 

Add curry leaves, onion, turmeric and green chilies. Sauté until the onions are translucent.

Add salt, red chili powder, cumin and coriander powder, mix well. Add eggs and cook for 3 minutes. Scramble the eggs and cook for 3-4 minutes until the eggs are completely done. 

Cilantro/coriander leaves can be added as garnish.

Serve hot with rice or Roti.