Ash gourd Moong dal Curry / Kumbalanga Parippu Curry

Ash gourd moong dal curry also known as Kumbalanga parippu curry in malayalam is made with ash gourd, split yellow moong dal, shallots and ground spicy coconut masala paste. Ash gourd moong dal curry goes well with rice.

The following ingredients are needed to prepare Ash gourd Moong dal Curry / Kumbalanga Parippu Curry.

Ingredients:
Ash gourd.         -250 gm
Moong dal.         -1/4 cup
Green chilly.       -2
Shallots.              -3
Turmeric powder.-1/4 tsp
Water.                   -as needed
Salt.                      -to taste

For grinding Spicy Coconut Masala Paste:
Grated coconut.  -1 cup
Shallots.               -3
Garlic cloves.       -3
Cumin seeds.        -1/2 tsp
Turmeric powder. -1/4 tsp
Red chilly powder.-1/2 tsp
Curry leaves.         - few

For Seasoning:
Mustard seeds.    -1/2 tsp
Shallots chopped.-8
Dry red chilly.      -2
Curry leaves.        -few
Coconut oil.          -1tbsp

Method:-

1). Heat a pan and dry roast split yellow moong dal on low flame for 2-3 minutes and wash the dry roasted moong dal. Peel and chop ash gourd / kumbalanga into medium thick pieces.

2). In a pressure cooker add dry roasted moong dal, chopped ash gourd pieces, 2 half slit green chilly, 3 chopped shallots, 1/4 tsp turmeric powder, required salt, 1 cup of water and cook for 1 whistle on high flame and 3 whistles on low flame. Switch off the flame.

3). In a mixer add grated coconut and grind along with shallots, garlic cloves, cumin seeds, turmeric powder, red chilly powder, few curry leaves and 1/2 cup of water to a smooth paste.

4). Open the cooker and add the ground spicy coconut masala paste and 1/2 cup of water into the cooker and mix with cooked moong dal ash gourd mixture. Add required salt if needed and mix well. Boil the curry for 2 minutes on low flame and switch off the flame.

5). Heat 1tbsp coconut oil in a small pan for seasoning and splutter mustard seeds. Add thinly chopped shallots and saute in oil till golden brown. Add dry red chilly broken pieces and few curry leaves into the pan fry for a few seconds. Switch off the flame and pour the seasoning into the ash gourd moong dal curry and mix well. Transfer the ash gourd moong dal curry to a serving bowl.

Ash gourd Moong dal Curry / Kumbalanga Parippu Curry is ready to serve with rice. 

Green Apple Pickle

Green apple pickle recipe is with step by step photos. Green apple pickle / Green apple achaar is quick and easy to prepare pickle using fresh green apples and spices.

The following ingredients are needed to make Green Apple Pickle / Green Apple Achaar.

Ingredients:-

Green Apple.              -5 or 8
Red chilly powder.      -2 tbsp
Asafoetida /Hing .       -1tsp
Mustard seeds powder.-1tsp crushed
Fenugreek powder.      -1/4 tsp
Vinegar.                       -1/2 cup
Mustard seeds.             -1tbsp
Fenugreek seeds.         -1/2 tsp
Curry leaves.                -few
Salt.                              -to taste
Gingelly oil.                 -2 tbsp

Method:

1). Wash green apples and pat dry them with a clean and dry cloth.

 2). Chop the green apples into small pieces along with its outer skin.In a bowl add chopped green apple pieces and 2tbsp of salt and mix well.

 

3). Add red chilly powder into the bowl and mix with green apple salt mixture.

4). Heat gingelly oil in a pan and splutter mustard seeds and fenugreek seeds. Add curry leaves and saute in oil. Add green apple chilly powder mixture and asafoetida /hing powder into the pan and mix well. Add crushed mustard seeds powder, fenugreek powder and mix well. Add vinegar and mix everything. (Add vinegar according to the sourness of green apple). Switch off the flame and transfer the pickle to a bowl and allow it to cool.

5). Once cooled to room temperature store the pickle in a clean and dry airtight glass bottle and keep the green apple pickle bottle in the refrigerator and it stays good  for 1 or 2 weeks.

Spicy, tangy, crunchy Green Apple Pickle / Green Apple Achaar is ready to serve as a side dish with dosa, idli, appam and meals.

Soya Chaap Masala curry / Soya Chaap Curry

Soya chaap masala curry / Soya chaap masala gravy is a North Indian spicy masala curry made using soya chaap, onion, tomato and Indian spices and can be served with roti, paratha, chapati, naan, plain bread, rice, biryani or pulao. Soya Chaap Masala Curry recipe is with step by step photos. Soya chaap is a vegan meat and a good meat substitute for vegetarians. Soya chaap is made with soya bean and wheat flour.In this soya chaap curry recipe canned soya chaap is used which has a flexible and spongy texture like meat. You can use fresh or frozen soya chaap also for making soya chaap masala curry.

The following ingredients are needed to prepare Soya Chaap Masala Curry / Soya Chaap Masala Gravy /Soya Chaap Curry.

Ingredients:-

Soya chaap.             -6 (canned)
Whisked curd.         -1/2 cup
Onion.                      -3
Green chilly.            -1
Ginger garlic paste. -1/2tsp
Tomato.                   -4
Amchur powder.       -1/2 tsp

Pepper powder.         -1/4 tsp
Turmeric powder.      -1/4 tsp +1/2 tsp
Red chilly powder.    -1/2 tsp+1tsp
Coriander powder.     -1tsp
Cumin powder.          -1/2 tsp
Garam masala.           -1/2 tsp
Cumin seeds.             -1tsp
Bay leaf.                    -1
Cinnamon stick.        -1 inch
Cloves.                       -5
Cardamom pods.        -2 crushed
Kasuri methi.              -1tsp crushed
Coriander leaves.        -few chopped
Hot water.                   -as required
Salt.                             - to taste
Ghee.                           -2 tbsp
Oil.                              -1tsp

Method:

1). Open the can and take out canned soya chaaps from it.

2). Transfer the canned soya chaap wrapped around with wooden stick to a bowl.

3). Remove the wooden stick wrapped around the canned soya chaap and keep them on a plate.

4). Wash and clean the soya chaap in water and squeeze off the water from it. Chop the cleaned soya chaap into big round pieces.

5). Deep fry the chopped soya chaap pieces in hot oil on medium high flame. Stir occasionally until it turns crisp and golden brown in colour. Remove the deep fried soya chaap pieces from hot oil and transfer to a bowl.

6). Add whisked curd, 1/4 tsp turmeric powder, 1/2 tsp red chilly powder, amchur powder, black pepper powder and 1/2 tsp salt into the bowl and mix well until it nicely coat with the deep fried soya chaap pieces.Keep aside the curd mixed soya chaap pieces for 30 minutes to marinate.

7). Finely chop onion and tomato and keep aside.

8). Heat 2 tbsp ghee and 1tsp oil in a wide bottom pan and splutter cumin seeds. Add bay leaf, cinnamon, cloves, crushed cardamom into the pan and saute for a minute on low flame. Add finely chopped onion into the pan and saute well on medium flame until onion turns golden brown. Add thinly chopped green chilly and ginger garlic paste and saute well on medium flame. Add finely chopped tomato and required salt into the pan and saute well till tomato becomes soft. Add 1/2tsp turmeric powder, 1tsp red chilly powder, coriander powder, cumin powder and garam masala into the pan and mix well. Cover and cook tomato and spices on medium flame until the ghee separates from masala.When the masala starts to dry up add 1/2 cup of hot water and cook the spice masala without sticking to the vessel. Lower the flame and add the marinated soya chaap pieces into the pan and gently stir well and cook for 4 to 5 minutes. Add 1/2 cup of hot water to adjust the consistency of the gravy and simmer for 5 minutes. Add crushed kasuri methi into the pan. Add finely chopped coriander leaves.Mix well and cook for 2 minutes on low flame. When the soya chaap absorbs all flavours of the masala and cooked well switch off the flame. Transfer the Soya Chaap Masala Gravy to a serving bowl.

Soya Chaap Masala Curry/ Soya Chaap Masala Gravy/ Soya Chaap Curry is ready to serve hot and enjoy with roti, chapati, naan, paratha, plain bread, rice, biryani or pulao.

Uluva Cheera Dosa / Fenugreek Leaves Dosa.

 Uluva cheera dosa /Fenugreek leaves dosa recipe is with step by step photos. Uluva cheera dosa also known as Methi leaves dosa / Fenugreek leaves dosa is a very tasty and easy to prepare variety dosa made with methi leaves /fenugreek leaves and freshly ground rice coconut spicy dosa batter and can be served for breakfast. No fermentation needed formaking  uluva dosa /fenugreek leaves dosa.

The following ingredients are needed to prepare Uluva Cheera Dosa / Fenugreek Leaves Dosa /Methi Leaves Dosa.

Ingredients:-

Fenugreek Leaves / Uluva Cheera.-1 bunch fresh green
Raw rice.               -2 cup
Grated coconut.     -3/4 cup
Red chilly powder.-1&1/2 tsp
Turmeric powder.  -1/4 tsp
Tamarind.              - a small piece
Asafoetida.            -1/2 tsp
Salt.                       -to taste
Ghee or Oil. -for roasting dosa

Instructions:
Take a bunch of fresh green fenugreek leaves / uluva cheera.

Method:-

1). Wash and soak raw rice in water for 6 hours.In a mixer jar add soaked raw rice, grated coconut, red chilly powder, turmeric powder and a small piece of tamarind and grind to a smooth paste. Transfer the ground batter to a vessel and add required salt into the batter. Mix well and keep aside the ground batter. Cut and remove the stem part of fresh green fenugreek leaves /uluva cheera and wash the leaves in water. Drain water completely and finely chop the fenugreek leaves. Add the finely chopped fenugreek leaves /uluva cheera into the ground batter and mix the batter well. No fermentation needed for making fenugreek leaves dosa /uluva cheera dosa.

2). Add asafoetida / hing powder into the batter and mix well using a ladle. Dosa batter is ready to make Uluva cheera dosa.

3). Heat an iron dosa tawa on medium flame and apply little ghee or oil on hot tawa using a oil brush.

4). Take a ladle of ground batter and pour it on hot tawa.

5). Spread the batter on iron tawa using the back of the ladle and make a round dosa.

6). Cover the dosa with a lid and cook it for 2 to 3 minutes on medium flame.

7). Open the lid and apply little ghee or oil on all over the uluva cheera dosa.

8). When the base of the uluva cheera dosa is cooked well flip the dosa using a flat spatula to cook the other side.

9). Cook the flipped uluva cheera dosa for 2 minutes on medium flame.

10). Once the other side is cooked well flip the uluva cheera dosa again.

11). Remove the well roasted uluva cheera dosa / fenugreek leaves dosa from tawa using flat spatula and transfer to a serving plate. Repeat the process and make uluva cheera dosa.

You can keep the remaining uluva cheera dosa batter in the refrigerator for making dosa on another day.

Uluva Cheera Dosa / Fenugreek Leaves Dosa / Methi Leaves Dosa is ready to serve without any side dish.Try the uluva cheera dosa recipe and enjoy the healthy dosa.

Kunji Pathiri and Kunjunda

Kunji Pathiri and Kunjunda recipe is with step by step pictures. Kunji pathiri and Kunjunda are very small rice dumplings made with rice flour. Kunji pathiri and Kunjunda can be served for breakfast or lunch or can served as a snack.

The following ingredients are needed to prepare Kunjunda and Kunji Pathiri.

Ingredients :-

Rice flour /pathiri podi. -2 cups
Onion.                           -1
White onion.                 -1
Green chilly.                 -3
Curry leaves.                 -few
Grated coconut.             -1 cup
Turmeric powder.          -1/4 tsp
Mustard seeds.               -1tsp
Water.                             -as needed
Salt.                                -to taste
Ghee or oil                     -1tsp

Method:-

1). In a wide bottom pan add 2 &1/2 cup of water,1tsp ghee or oil, little salt and boil on low flame. Add 2 cups of rice flour/ pathiri podi into the boiling water and stir well on low flame till the rice flour mix with water and form a dough. Once cooled grease your palm with little oil and knead the rice dough well. Make very small dough balls /kunjunda with the rice dough. Keep the small dough balls / kunjunda on a plate.

2). Grease your hand with little oil and take one small rice dough ball / kunjunda and slightly press it between your thumb and index finger to make kunji pathiri. Make kunji pathiri with the small rice dough balls and keep them on plate.

3). Boil sufficient water in a steamer. Place the kunjunda and kunji pathiri on a steamer plate. Cover the steamer and steam cook them for 10 minutes on medium flame. Remove the steamed kunjunda and kunji pathiri from steamer and allow them to cool.

4). Heat 2 tbsp oil in a pan.Splutter mustard seeds. Add thinly chopped green chillies, chopped red onion and chopped white onion into the pan and saute well till onions turn translucent.

5). Add curry leaves and grated coconut into the pan and mix well.

6). Add required salt and turmeric powder and mix well.

7). Add steamed kunji pathiri into the pan and mix well.

8). Add steamed kunjunda into the pan and mix with steamed kunji pathiri.

9). Mix the steamed kunji pathiri and kunjunda with all the ingredients in the pan till everything combined and switch of the flame.

. 10). Transfer the Kunji pathiri and kunjunda to a serving vessel.

11). Kunji Pathiri and Kunjunda are ready to serve for breakfast or lunch or as a snack.

 Try the Kunji Pathiri and Kunjunda recipe and enjoy the tasty breakfast or lunch or snack.

Ash gourd Yogurt Curry / Kumbalanga Ozhichu Curry

 Kumbalanga ozhichu curry is simple and very easy to prepare ash gourd yogurt curry goes well with rice.

The following ingredients are needed to prepare Ash gourd Yogurt Curry /Kumbalanga Ozichu Curry.

Ingredients:-

Ash gourd chopped.-1 cup
Onion.                 -1
Green chilly.        -3
Turmeric powder.-1/4 tsp
Grated coconut.   -1 cup
Cumin seeds.       -1tsp
Curd whisked.     -1/4 cup
Mustard seeds.    -1 tsp
Dry red chilly.     -2
Curry leaves.       -few
Water.                  -as needed
Salt.                     -to taste
Coconut oil.         -2 tsp

Method:

1). Peel and chop ash gourd into small pieces.Chop onion into thin lengthy slices. In a wide bottom pan add the chopped ash gourd pieces, chopped onion slices and 1cup of water. Boil and cook ash gourd and onion on low flame. Add 3 half slit green chillies, 1/4 tsp turmeric powder and required salt into the pan and mix well.

2). In a mixer add 1cup grated coconut, 1tsp cumin seeds and grind to a smooth paste. Add the ground coconut cumin paste into the pan and mix with cooked ash gourd pieces. Boil and cook for 2 minutes on low flame. Switch off the flame.

3). Add 1/4 cup whisked curd into the curry in the pan and mix everything.

4). Heat 1tsp coconut oil in a small pan for seasoning. Splutter 1tsp mustard seeds. Add 2 dry red chilly broken pieces and a few curry leaves into the pan and saute in oil for a second. Switch off the flame.

5). Pour the seasoning into the ash gourd yogurt curry and mix well.Transfer the ash gourd yogurt curry to a serving bowl.

Ash gourd Yogurt Curry / Kumbalanga Ozhichu Curry is ready to serve with rice.

Ash gourd Green gram Curry / Kumbalanga Cherupayar Ozhichu Curry.

Ash gourd green gram curry also known as kumbalanga cherupayar ozhichu curry in malayalam is made with ash gourd pieces, green gram, shallots and ground coconut masala paste. Kumbalanga cherupayar curry goes well with rice.

The following ingredients are needed to prepare Ash gourd Green gram Curry / Kumbalanga Cherupayar Ozhichu Curry.

Ingredients:
Ash gourd / Kumbalanga. -250 gm
Green gram /Cherupayar. -1/2 cup

For grinding Coconut Masala paste.:
Grated coconut.    -1 cup
Shallots.                -3
Green chilly.          -2
Turmeric powder.  -1/4 tsp
Red chilly powder.-1/4 tsp
Salt.                        -to taste
Water.                     - as needed

For grinding Coconut Masala Paste:

Grated coconut.   -1 cup
Shallots.               -4
Garlic cloves.       -3
Cumin seeds.        -1/2 tsp
Turmeric powder. -1/4 tsp
Red chilly powder.-1/2tsp
Curry leaves.         -few

For Seasoning:-

Mustard seeds.-1/2 tsp
Shallots.          -8
Dry red chilly. -2
Curry leaves.   -few
Coconut oil.     -1tbsp

Method:

1). Peel and chop ash gourd /kumbalanga into medium thick pieces. Wash and soak green gram/ cherupayar in water for 1hour.

2). In a pressure cooker add chopped ash gourd pieces, soaked green gram, 3 chopped shallots, 2 green chillies, 1/4 tsp turmeric powder, 1/4 tsp red chilly powder, required salt and 2 cups of water for 1 whistle on high flame and 3 whistles on low flame. Switch off the flame.

3). In a mixer add grated coconut, 4 shallots, 3 garlic cloves, 1/2 tsp cumin seeds, 1/4 tsp turmeric powder, 1/2 tsp red chilly powder, few curry leaves, 1/2 cup of water and grind to a smooth paste.

4). Open the cooker and add the ground coconut masala paste and 1cup of water into the curry and mix well. Check for salt and add required salt if needed. Mix well and cook the curry for 2 minutes and switch off the flame.

5). Heat 1tbsp coconut oil in a small pan for seasoning. Splutter mustard seeds. Add thinly chopped 8 shallots into the pan and saute well till shallots turned golden brown. Add 2 dry red chilly broken pieces and few curry leaves into the pan and saute in oil for a few seconds. Switch off the flame and pour the seasoning into the curry and mix well. Transfer the ash gourd green gram curry to a serving bowl.

Ash gourd Green gram Curry / Kumbalanga Cherupayar Ozhichu Curry is ready to serve with rice.

Squash Blossoms Stir Fry / Pumpkin Flowers Stir Fry

 Squash blossoms is known as pumpkin flowers in India. Squash blossom stir fry is quick and easy to prepare pumpkin flower stir fry made with pumpkin flowers and tender stems.Squash blossoms stir fry goes well with rice.

The following ingredients are needed to prepare Squash Blossoms Stir Fry / Pumpkin Flowers Stir Fry.

Ingredients:-

Pumpkin flowers with tender stems /Squash blossoms.-15
Green chilly.     -2
Mustard seeds  .-1tsp
Salt.                   -to taste
Oil/Coconut oil.-1tsp

Instructions:-
Wash and clean the squash blossoms / pumpkin flowers with tender stems. Drain water completely and separate the cleaned squash blossoms from tender stems.Cut each cleaned squash blossoms into 2 halves length wise and remove the stamens and pistils inside the flowers. Chop the squash blossoms into small pieces. Peel and remove the outer skin of tender stems and chop the tender stems into small pieces.Half slit green chilly. Keep aside.

Method:

1). Heat 1tsp oil / coconut oil in a pan. Splutter mustard seeds. Add half slit green chillies and saute in oil.

2). Add chopped tender stems of squash blossoms into the pan and saute well. Cover and cook the stems till soft on low flame.

3). Add chopped squash blossoms /chopped pumpkin flowers into the pan and stir well. Do not add water. Water will come out from squash blossoms /pumpkin flowers.

4). When the pumpkin flowers /squash blossoms start to shrink add required salt (very little salt) into the pan and mix well. Cover and cook the chopped pumpkin flowers /squash blossoms till soft on low flame. When the squash blossoms are cooked and the water is completely absorbed switch off the flame. Transfer the Squash blossoms stir fry / Pumpkin flowers stir fry to a plate.

Squash Blossoms Stir Fry / Pumpkin Flowers Stir Fry is ready to serve with rice.

Udida Ghari / Split Urad dal Vada / Urad Dal Fritters

Split urad dal vada also known as Udida ghari in Konkani is a deep fried crispy Urad dal fritters made with split white urad dal and can be served as a teatime snack.

The following ingredients are needed to prepare Udida Ghari / Split Urad dal Vada / Urad Dal Fritters.

Ingredients:-

Split white Urad dal.-1cup
Black pepper corn.  -1tsp
Green chilly.            -2
Turmeric powder.    -1/4 tsp
Cumin seeds.           -1/2 tsp
Curry leaves.           -1sprig
Asafoetida / Hing.   -a pinch
Salt.                          -to taste
Oil /Coconut oil.      -for deep frying

Instructions:-

Wash and soak split white urad dal in water for 2 hours. Transfer the soaked split urad dal to a colander to drain water completely from soaked split urad dal. Chop green chilly into small pieces. Finely chop curry leaves. Keep aside.

Method:-

1). In a mixer grinder add the soaked and drained split urad dal and grind along with black pepper corn, chopped green chillies, cumin seeds, turmeric powder and required little salt to a thick and coarse mixture without adding water. 

2). Wet your hand in water and transfer the coarsely ground split urad dal mixture from mixer grinder to a bowl. Add finely chopped curry leaves and a pinch of hing powder/asafoetida into the coarsely ground split urad dal mixture and mix well.  

3). Heat oil or coconut oil in a kadai for deep frying on high flame.Once the oil is hot lower the flame to medium heat. Wet your hand and pinch off a portion of the coarsely ground split urad dal mixture and drop it little by little into hot oil using your fingers without any shape. Do not put too many at a time. Deep fry them in small batches on medium flame. Flip and turn them in hot oil frequently using a slotted spoon to cook its inside and the outside portion equally crisp.

4). Once the split urad dal vada /udida ghari turned crisp and golden brown on all its sides in hot oil and cooked well remove it from hot oil using a slotted spoon and transfer to a tissue paper to absorb excess oil.

Crispy Udida Ghari / Split Urad dal Vada / Urad Dal Fritters is ready to serve as a snack with tea or coffee,

Idichakka Theeyal / Tender Jackfruit Roasted Coconut Curry

Tender jackfruit roasted coconut masala curry/ Idichakka theeyal is made with tender jackfruit pieces, shallots, tamarind and ground roasted coconut masala paste and goes well with rice.

The following ingredients are needed to prepare Idichakka Theeyal / Tender Jackfruit Roasted Coconut Masala Curry.

Ingredients:-

Tender jackfruit.  -1 small
Shallots.               -10
Curry leaves.       -1sprig
Turmeric powder.-1/4 tsp
Tamarind.- a small piece
Water.                  - as needed
Salt.                     - to taste
Coconut oil.         -2 tsp

For grinding Roasted Coconut Masala Paste:-

Grated coconut. -1 cup
Shallots. -5
Curry leaves. -1sprig
Dry red chillies. -6
Coriander seeds. -2 tsp
Fenugreek seeds.-1/4 tsp
Urad dal. -2 tsp
Coconut oil. -1tsp
Turmeric powder.-a pinch

Instructions:-

1). Cut a small tender jackfruit /idichakka. Chop and remove the outer thorny green skin of tender jackfruit and chop the tender jackfruit into small pieces lengthwise. Pressure cook the chopped tender jackfruit pieces adding turmeric powder, required salt and 2 cup of water for 3 whistles. Keep aside the cooked tender jackfruit pieces.

2). Heat a pan and add grated coconut, 1tsp coconut oil, 5 shallots 1sprig curry leaves and roast on low flame. When the grated coconut starts to become golden colour add dry red chillies, urad dal, coriander seeds and fenugreek seeds (methi seeds) into the pan and roast along with grated coconut and shallots until coconut turns golden brown. Switch off the flame and add a pinch of turmeric powder into the roasted ingredients and mix well. Once cooled add all the roasted ingredients in a mixer and grind together to a smooth paste. Keep aside the ground roasted coconut masala paste.

3). In a small bowl soak a small pieces of tamarind in 1/2 cup of warm water. Then squeeze the soaked tamarind in soaked water and extract tamarind juice. Keep aside the squeezed tamarind juice.

Method:-

1). Heat 2 tsp coconut oil in a wide bottom pan. Add thinly chopped shallot slices and 1 sprig curry leaves into the pan and saute in oil on low flame for 2 minutes.

2). Add squeezed tamarind juice, a pinch of salt and 1cup of water into the pan boil on low flame.

3). Add cooked tender jackfruit pieces into the pan. Mix well and boil on low flame for 2 minutes.

4). Add ground roasted coconut masala paste into the pan and mix with cooked tender jackfruit pieces. Boil the curry on low flame for 2-3 minutes and switch off the flame. Transfer the tender jackfruit roasted coconut masala curry to a serving bowl.

Idichakka Theeyal / Tender Jackfruit Roasted Coconut Masala Curry is ready to serve with rice.

Cabbage Onion Dosa

Cabbage onion dosa is easy to prepare an instant dosa made with cabbage, onion, raw rice, coconut and spices.Cabbage onion dosa can be served for breakfast or dinner.

The following ingredients are needed to prepare Cabbage Onion Dosa.

Ingredients:

Raw rice.             -2 cups
Grated coconut.   -1 cup
Dry red chilly.      -5
Cabbage chopped.-1 cup
Onion.                   -1
Tamarind.- a marble size
Water.                   -as needed
Salt.                      -to taste
Oil.- for roasting dosa
Turmeric powder. -1/4 tsp

Instructions:

Finely chop cabbage. Finely chop onion. Wash and soak raw rice in water for 2-3 hours and drain water. Keep aside.

Method:-

1). In a mixer add grated coconut, dry red chillies, turmeric powder, tamarind and grind to a smooth paste. Transfer the ground coconut red chilly tamarind paste into a vessel. Add soaked raw rice into the mixer and grind to a smooth batter adding little water. Transfer the ground rice batter in the same vessel and mix with ground coconut red chilly tamarind paste.

2). Add finely chopped cabbage, finely chopped onion and required salt into the ground batter and mix well.

3).Heat a dosa tawa and apply little oil on tawa. Mix the ground cabbage dosa batter using a ladle. Take a ladle of cabbage dosa batter and pour the batter on tawa and spread it using the back of the ladle and make a thin round cabbage onion dosa.

4). Apply little oil on all sides of dosa. Cover and cook cabbage onion dosa on low flame.

5). Apply little oil on cabbage onion dosa and flip it to cook the other side without lid. When both sides are cooked remove the well roasted cabbage onion dosa from tawa using a flat spatula and transfer to serving plate. Make cabbage onion dosa with the remaining dosa batter. You can keep the remaining cabbage onion dosa batter in the refrigerator for next day use.

Cabbage Onion Dosa is ready to serve for breakfast or dinner.

Raw Papaya Black Chickpea Masala Curry.

 Raw papaya black chickpea curry is very tasty and easy to prepare roasted coconut masala curry made with raw papaya, black chickpea and freshly ground roasted coconut with spices. Raw papaya chickpea masala curry goes well with rice.

The following ingredients are needed to prepare Raw Papaya Black Chickpea Roasted Coconut Masala Curry.

Ingredients:-

Raw Papaya.      -1medium size
Black chickpea. -1/2 cup
Curry leaves.     -1sprig
Water.                - as needed
Salt.                   - to taste

For Roasted Coconut Masala Paste:

Grated coconut.   -1 cup
Dry red chilly.     -5
Urad dal.             -2 tsp
Onion.                 -1 medium
Coriander seeds. -2 tsp
Fenugreek seeds.-1/4 tsp
Curry leaves.      -1 sprig
Turmeric powder.-1/4 tsp

Instructions:-

Wash and soak black chickpea in water overnight. Pressure cook soaked black chickpeas adding 1cup of water for 3 whistles. Peel and chop raw papaya into very small pieces. Finely chop onion. Keep aside.

2). Heat a pan and add grated coconut, dry red chillies, urad dal, finely chopped onion and dry roast together on medium flame.Once grated coconut starts to change the colour add coriander seeds, fenugreek seeds/methi seeds and 1sprig curry leaves into the pan and dry roast all together till grated coconut turns golden brown. Switch off the flame. Add turmeric powder and mix with the roasted ingredients. Keep aside the dry roasted ingredients to cool. Once cooled add all the dry roasted ingredients in a mixer and grind together to a smooth paste. Keep aside the freshly ground roasted coconut masala paste.

Method:-

1). In a wide bottom vessel add chopped raw papaya pieces, required salt and 1/2 cup of water. Boil and cook the raw papaya pieces till soft.

2). Add cooked black chickpeas into the vessel and mix with cooked raw papaya pieces.

3). Add freshly ground roasted coconut masala paste into the vessel and mix with cooked papaya pieces and cooked black chickpeas. Add 1 sprig curry leaves. Boil and cook the curry on low flame and switch off the flame.

Raw Papaya Black Chickpea Masala Curry is ready to serve with rice. 

Cabbage Pulao / Cabbage Pulav

Cabbage pulav /cabbage pulao /cabbage rice is a vegetable pulav and is very tasty, healthy and easy to prepare rice dish made with basmati rice, cabbage, onion and other vegetables.

The following ingredients are needed to prepare Cabbage Pulao / Cabbage Pulav /Cabbage Rice.

Ingredients:-

Basmati rice.  -1 cup
Cabbage.         -1 cup chopped
Capsicum.       -1/2 cup chopped
Carrot.             -2
Onion.             -1
Green chillies. -2
Pepper powder.-1tsp
Cinnamon.       -1 small piece
Cloves.            -4
Cardamom.     -4
Pepper corns.  -6
Fennel seeds.  -1/2 tsp
Oil.                  -2 tbsp
Ghee.               -2 tbsp
Salt.                 -to taste
Spring onions or Coriander leaves.-few

Instructions:-

1). Chop onion into thin lengthy slices. Slit green chillies lengthwise.Chop cabbage into thin lengthy pieces. Scrap the outer skin and chop carrot into thin lengthy pieces. Cut capsicum and remove the seeds and chop into small lengthy pieces.Chop spring onion or coriander leaves into small pieces. Keep aside all the chopped ingredients.

2). Wash and soak basmati rice in water for 30 minutes.Drain water and keep aside the soaked basmati rice.

Method:

1). Heat 2 tbsp ghee in a pressure cooker. Add cinnamon, cloves, cardamom, pepper corns and fennel seeds in it and saute well. Add soaked basmati rice and fry in ghee for 2 minutes. Add 1 and 1/2 cup of water and 1tsp salt into the cooker and mix well. Cover the cooker and cook basmati rice for one whistle. Switch off the flame. Keep aside the pressure cooked basmati rice whole spice mixture.

2). Heat 2 tbsp oil in a wide bottom pan. Add slit green chillies into the pan and saute well in oil. Add thinly chopped onion and saute well till onion turns translucent.

3). Add thinly chopped carrot into the pan and saute well for 2 minutes on low flame. Add chopped capsicum and cook till tender. Add thinly chopped cabbage and saute well and cook for a few seconds. Add pepper powder and little salt into the pan and mix with the cooked vegetables.

4). Add the pressure cooked basmati rice whole spice mixture into the pan and saute well for 3 to 4 minutes on low flame and switch off the flame.

5). Add a few chopped spring onions or coriander leaves and mix with cooked basmati rice.

Very tasty and healthy Cabbage Pulao / Cabbage Pulav / Cabbage rice is ready to serve.

Broken Wheat Tomato Dosa

 Broken wheat tomato dosa recipe is with step by step pictures. Broken wheat tomato dosa is a breakfast food made with samba broken wheat adding tomato, onion and coriander leaves and can be served with coconut chutney.

The following ingredients are needed to prepare Broken Wheat Tomato Dosa.

Ingredients:

Broken wheat.-1 and 1/2 cup
Tomato.           -1
Onion.             -1/2
Dry Red chilly.-4 or 5
Cumin seeds.   -1tsp
Rice flour.       -1tbsp
Salt.                 -to taste
Oil. - for roasting dosa

Method:

1). Wash and soak samba broken wheat in water in a bowl for 10 minutes and drain water. In a mixer add the soaked broken wheat, tomato, onion, dry red chilly, cimin seeds and rice flour.

2). Ground all the ingredients in the mixer together to a smooth paste.

3). In a vessel add the ground broken wheat tomato dosa batter. Add chopped coriander leaves and required salt into the vessel.

4). Mix the coriander leaves and salt with ground dosa batter. Broken wheat tomato dosa batter is ready.

  5). Heat a dosa tawa and pour a ladle of broken wheat tomato dosa batter on hot tawa and spread on it and make a thin round dosa. Cook dosa on low flame.

6). When the base of the dosa is cooked apply little oil on the dosa and flip it using a flat spatula to cook the other side.

7). When both sides of broken wheat tomato dosa is cooked well flip the dosa again.

8). Remove the cooked broken wheat tomato dosa from tawa and transfer to a plate. Make broken wheat tomato dosa with the remaining ground dosa batter. You can keep the remaining broken wheat tomato dosa batter in the refrigerator for next day use. Broken Wheat Tomato Dosa is ready to serve with coconut chutney.

For Coconut Chutney Recipe:- In a mixer add 1cup grated coconut, 1/2 chopped onion, 2 green chilly, 1tsp roasted gram dal and add required salt and grind to a smooth paste. Transfer the ground chutney to a bowl. Heat 1tsp coconut oil in a small pan for seasoning. Add 1/2 tsp urad dal and saute well.Splutter 1tsp mustard seeds. Add a few curry leaves and saute in oil.Switch off the flame and pour the seasoning into the chutney in the bowl and mix well. Coconut chutney is ready to serve with broken wheat tomato dosa.