BM #133 Week 3 Day 3 - 

Here is another millet based dosa which is a regular at home. These turn out just as the regular rice based dosas. I find it is very easy to introduce millets to the family in the form of Dosa and Idli.

Here are the posts in the A-Z Dosa series so far..

Ingredients - 

Little Millet 1 cup (240 ml cup)
Urad Dal 1/2 cup
Poha/Atukulu handful
Fenugreek Seeds 1/2 tsp
Salt as needed



Method Of Preparation -

Wash and soak Little millet for about 4-6 hours.

Wash and soak Urad Dal and fenugreek seeds for about 4 hours.

Wash and soak poha for 10 minutes before grinding.

Drain and blend the urad dal - methi seeds mixture into a fine batter adding as little water as needed.

Drain and blend the Little millet and poha into a coarse batter adding as little water as needed.

Combine both the batters, add salt as needed and mix well.

Cover and set aside in a warm place for a few hours for fermentation. [I fermented it for 14 hours].

On a hot griddle / tawa, pour a ladle full of batter and spread it into a thin circle. Spray some oil all over. Let the dosa cook.

Flip onto the other side and allow it to cook for a few seconds. 

Remove and continue with the rest of the batter. 

Serve it hot with a chutney of your choice.

BMLogo


Preparation Time 20 minutes + Soaking time 4-5 hours + Fermenting time 14 hours
Makes 16-20 

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BM #133 Week 3 Day 2 - 

Today's recipe is another millet based dosa which is a very filling and nutritious meal option.

In our menu I try and use a different millet each week to make Idli/Dosa. These Dosas are made with Kodo Millet. Irrespective of the type of millet used, the Dosas turn out awesome.

Ingredients - 

Kodo Millet 1 cup (240 ml cup)
Urad Dal 1/2 cup
Fenugreek Seeds 1/2 tsp
Salt as needed


Method Of Preparation -

Wash and soak Kodo millet for about 4-6 hours.

Wash and soak Urad Dal and fenugreek seeds for about 4 hours.

Drain and blend the urad dal - methi seeds mixture into a fine batter adding as little water as needed.

Drain and blend the Kodo millet into a coarse batter adding as little water as needed.

Combine both the batters, add salt as needed and mix well.

Cover and set aside in a warm place for a few hours for fermentation. [I fermented it for 14 hours].

On a hot griddle / tawa, pour a ladle full of batter and spread it into a thin circle. Spray some oil all over. Let the dosa cook.

Flip onto the other side and allow it to cook for a few seconds. 

Remove and continue with the rest of the batter. 

Serve it hot with a chutney of your choice.

BMLogo


Preparation Time 20 minutes + Soaking time 4-5 hours + Fermenting time 14 hours
Makes 16-20 

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BM #133 Week 3 Day 1 -

This week I shall continue with the A-Z Dosa series and the starting letters this month are J, K and L.

This Vegan, Gluten free, Rice free, Dosa has become a weekly lunch staple. It is such a filling meal and keeps us full for about 5-6 hours and a perfect recipe for weight loss or diabetes control.

The choice of vegetables used can be altered based on availability of the veggies.

Recipe Source Nisa Homey (Sorry - Couldn't locate the link)
Ingredients - 

Jowar Flour 1 cup
Spinach, Cabbage, Carrot, Onion finely chopped/grated 2 cups
Coriander leaves finely chopped 2 Tbsp
Ginger, grated 1 tsp
Green Chili paste 1 tsp
Cumin Seeds 1/2 tsp
Ajwain / Vaamu 1/2 tsp lightly crushed
Asafotida 1/4 tsp
Turmeric and Pepper powder 1/4 tsp each


Method Of Preparation -

In a mixing bowl, add all the finely chopped vegetables, coriander leaves, ginger, green chili paste, cumin seeds, ajwain, asafotida, turmeric, black pepper powder and salt.

Add in the jowar flour and mix well. Gradually add water and mix into a thick batter. (It should be similar to the idli batter consistency - thick but pourable).

Cover and set aside for 10-15 minutes.

On a heated tava(griddle), pour a ladleful of batter and spread it in a circular motion to make dosas. Spray some oil if preferred. Let the dosa cook underside and then flip it on to the other side and remove as soon as it is done.

Continue for the rest of the batter or as required. 

Serve with any choice of chutney.

BMLogo


Preparation Time 
Serves/Makes

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Posted by Harini R on Sunday, April 17, 2022


BM #133 Week 2 Day 3 - 

This recipe is a combination of two recipes which I like - Stuffed peppers and Makhani gravy.

We love the sweet peppers and I try stuffing with different ingredients for different flavors. The potato-paneer stuffing is a popular one. I make the makhani gravy for many dishes and so I thought to combine both here :).

Ingredients - 

Oil 1 Tbsp
Sweet Peppers 12-14 nos
For the Stuffing - 
Potatoes, boiled, peeled and mashed 1/2 cup
Paneer grated 1 cup
Salt, Turmeric, Red Chili Powder, Amchur Powder as needed
Green Chilies finely chopped 1 tsp
Coriander leaves finely chopped 1 Tbsp
Spices To be Powdered - (Cloves 3-4, Cardamom 2-3 pods, Cinnamon 1 inch piece, Peppercorns 6-8)
For the Makhani Gravy -
Seasoning (Oil/Ghee 2 Tbsp, Cumin Seeds 1 tsp)
Onions, finely chopped 1/2 cup
Tomatoes, chopped 1 cup
Ginger-Garlic-Green Chili Paste 2-3 tsp 
Cashews 6-8 nos
Milk / Heavy Whipping Cream 1/4 cup
Dhania - Jeera Powder 2 tsp
Kasuri Methi 1 tsp
Salt, Turmeric, Sugar, Red Chili Powder, Garam Masala as needed


Method Of Preparation -

Wash and chop about half a centimeter of the sweet peppers on the stem side and remove the seeds. Set them aside.

Prepare the Stuffing - 
In a mixing bowl, add the mashed potatoes, grated paneer and all the spices listed under 'For the Stuffing'. Mix well and set aside.

In each of the sweet peppers from step 1, fill the stuffing upto the brim and set aside.

Heat a wide thick bottomed pan, add oil and gently arrange the stuffed peppers in a single layer and allow them to brown on all sides gently flipping them using tongs. Remove them onto a serving plate.

Prepare the Makhani Gravy - 
In a heated pan add 1 Tbsp oil / ghee and cumin seeds.

After the cumin seeds pop, add the onions and saute until they are translucent. Add in the tomatoes, ginger-garlic-green chili paste and cook until the tomatoes are mushy. Add in the cashews and remove from heat.

Upon cooling, grind the above mixture into a fine paste.

Heat the pan again add the remaining ghee/oil and sprinkle dhania - jeera powder, spices powdered, turmeric, red chili powder, sugar, garam masala and salt. Sprinkle a few spoons of water so they don't burn.

Add in the fine paste and water to adjust the consistency and flavor. Add milk/cream and kasuri methi. After the gravy comes to a boil and oil floats on top, remove from heat.

Arrange the stuffed peppers in a serving plate and pour the gravy and serve it with rice/roti or naan.

BMLogo


Preparation Time 45 minutes
Serves 5-6

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BM #133 Week 2 Day 2 -

In the Stuffed Dishes series, today's recipe is a very simple one. I regularly used to make Coconut Poli (aka Kobbari Bobbatlu ) as my kids used to like them when they were younger.

One of my cousins gave me an idea to add almond flour to the regular coconut filling and these were just as delightful.

Ingredients - 

Almond Flour 1/2 cup 
Dried Coconut Powder 1/2 cup
Brown sugar (or jaggery powder) 3/4 cup
Cardamom powder 1/2 tsp
Ghee 2 tsp
Whole Wheat Flour 2 cups
Pinch of salt
Warm water enough to make a dough



Method Of Preparation -


To prepare the filling -
Heat a pan on a medium flame and fry the coconut powder in a spoon of ghee.

Add almond flour, sugar/jaggery to it and sprinkle a few drops of water to get a moist mixture. Divide the mixture into 12-14 equal portions and set aside. Make sure the mixture is still warm else it might toughen up.

To prepare the dough -
In a mixing bowl, add the warm water to the wheat flour and knead to make a chapati dough. Cover and set aside.

To prepare the Poli - 
Divide the dough into 12-14 equal portions. Spread out each portion, put in a spoonful of the filling and close the edges making sure the filling doesn't spill.

Roll it out into thin circles and cook it on a tawa like a chapati, greasing it with a few drops of ghee on both sides. Remove from heat and continue with the rest of the material.

Serve them warm.

BMLogo


Preparation Time 30-35 minutes
Makes 12-14

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BM #133 Week 2 Day 1 - 

This week I shall showcase some stuffed dishes that are popular at home. 

This version of stuffed Bhindi has been very popular at home and my little one likes them as an appetizer :).

The spice powder used here is very versatile and I usually make a huge batch and store in my pantry. It can be used to stuff in many vegetables or sprinkled in any dry curries.

Ingredients - 

Okra / Bhindi / Bendakaya 20 nos
Salt, Turmeric And Red Chili Powder as needed
Oil 1-2 Tbsp
Masala To Stuff -
Peanuts 2 Tbsp
Sesame Seeds 2 Tbsp
Chana Dal 2 Tbsp
Urad Dal 2 Tbsp
Coconut Powder 2 Tbsp
Coriander Seeds 1 Tbsp
Cumin Seeds 1 tsp
Dry Red Chilies 3-4 (or as needed)
Salt And Tamarind Extract as needed


Method Of Preparation -

Wash, and pat dry the bhindi. Remove the top and bottom portions of the bhindi. Make slits in the center and arrange them on a microwave safe plate.

Microwave them for 2 minutes so they lose the stickiness. Alternatively they can be fried in a pan with some oil for about 8-10 minutes.

Allow the bhindi to cool. Meanwhile dry roast all the ingredients listed except salt and tamarind extract under 'Masala to Stuff'. Coarsely grind them and add adequate salt and tamarind extract. Mix well to make a thick dough.

Stuff all the bhindis with the filling. 

Heat a wide pan and add oil. Place the stuffed bhindis with the cut side facing up. 

Gently flip the bhindis and let the bhindis turn golden brown on all sides. 

It takes about 6-7 minutes. Sprinkle some extra salt and red chili powder. Remove from heat and serve as part of a meal.


BMLogo


Preparation Time 30 minutes
Serves 2-3

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Posted by Harini R on Sunday, April 10, 2022
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