Monday, August 31, 2015

Pizza Dosa| Dosa Pizza is nothing but uttappam topped with sauce, veggies or non vegetarian ingredients with some cheese topping. It is an easy to prepare twist to the Italian pizza. Instead of bread base dosa batter is used. Quick breakfast or snack for the school going kids.

I have made the first tricolour pizza for the Independence day to match the flag theme. Other pizzas i made it on the next day with sausage and mushroom and sweetcorn filling. You could add the veggies of your choice to make your pizza more colourful, tasty and attractive. I remember the movie 'Kakka Muttai', in that the granny make pizza with dosa batter for the kids who cant afford a pizza. Creative granny!

Dosa Pizza recipe

INGREDIENTS:
For dosa: 
Thick Dosa batter- 2 big ladle/ dosa
Oil- 1 teaspoon/dosa

For the topping:
Pizza sauce/ tomato sauce- 2 tablespoon/dosa
Oregano, to sprinkle- optional(avoid if you pizza sauce contains oregano)
Chilli flakes, to sprinkle- optional(Add if you use tomato sauce)
Mozzarella cheese, grated- 2 handful


Vegetable topping(Tricolour pizza):
Tomato, thinly sliced- 1
Capsicum/bell pepper, green, thinly sliced- 1
Black olives- to sprinkle

Garden pizza:
Tomato slices- 4-5
Capsicum slices- 3
Sweetcorn- 2 tablespoons
Olives-10
Jalapeno- 5

For sausage/pepperoni pizza:
Chicken sausage- 4 nos
Olives- 5
Jalapeno- 5





PROCEDURE:
  • Heat the dosa pan, once it becomes smoking hot slightly grease the pan and add two big ladle full batter and make the dosa like uttappam. Just spread the dosa at the centre to spread the batter evenly. Donot make concentric circles.
  • Drizzle half a teaspoon of oil at the top and sides. Now the dosa starts to form holes on top.
  • At that time add the pizza sauce or tomato ketchup by drizzling over it randomly. We can not spread the sauce like pizza as the top has not cooked well.
  • Add the sliced veggies or topping of your choice and sprinkle the grated mozzarella cheese and sprinkle the oregano and chilli flakes if you wish.
  • Cover with a lid and allow to cook on low flame till the cheese starts to melt.
  • Remove from pan and cut the dosa pizza and serve hot.
  • Note: You could transfer the dosa if you have microwave and cook for one minute to easily melt the cheese and cook the veggies.
  • Donot keep the veggies or cheese before the dosa form holes init. The top of the dosa batter mix with vegetables and will not cook at the middle.




Chicken sausage Dosa pizza

Wednesday, August 26, 2015

Varutharacha Sambar is a flavourful sambar with spices and coconut and freshly roasted and ground. So the flavour will not change if you keep sambar for hours or if you refrigerate it. This is a Kerala style sambar prepared at the time of Onam sadya. For Onam sadya this smabar would be apt with assorted vegetables cooked in a freshly roasted and ground  gravy.

For this sambar the quantity of dal is less when compare to other sambar recipes. The coconut with the spices gives volume and thickness to the sambar. Tastes better than the other sambar this goes well with idli dosa too.


Kerala Varutharacha Sambar

Preparation Time: 10 minutes
Cooking Time: 30 minutes
Cuisine: Kerala
Serves:6-8

INGREDIENTS:
Toor dal- 1/2 cup
Turmeric powder- 1/4 teaspoon
Small Onion/peral onion- 6 big
Tomatoes- 2 small
Tamarind- small gooseberry size
Red Pumpkin- 1/4 cup
Drumstick-1
Carrot-1 small
Brinjal- 3 small, 1/4 cup
Salt- to taste
Oil- 2 teaspoon

To roast and grind:
Chana dal- 1 teaspoon
Fenugreek seeds- 1/4 teaspoon
Coconut, grated- 1/4 cup
Small onion, cut into pieces- 4
Dry red chillies- 5-6
Coriander seeds- 1 and 1/2 tablespoon
Curry leaves- 1 strand
Corinder leaves-1 tablespoon

To temper:
Oil- 3 teaspoon
Mustard seeds- 1/2 teaspoon
Dry red chillies-3
Curry leaves- 2 strand
Asafetida- 1/4 teaspoon
Malabar varutharacha sambar recipe

PROCEDURE:
  • Pressure cook the toor dal with turmeric powder, 1 and 1/2 cups of water and allow to cook for 4 whistles.
  • Once the pressure releases open and mash the dal; set aside.
  • While the dal is cooking  dry roast the chana dal and fenugreek seeds together with a drop of oil till golden coulur.
  • Remove from the pan and allow to cool.
  • In the same pan add the coconut, pearl onion, dry red chillies, coriander seeds, curry leaves and coriander leaves and dry roast them till the coconut starts to get golden colour. Do not roast the coconut till dark brown colour.
  • Now transfer with chana dal and fenugreek seeds and allow to cool.
  • Now transfer everything into a blender jar and blend well to make a fine powder. Then add some water and grind to make a fine paste; set aside.
  • In a wide pan add two teaspoons of oil and on medium flame cook the cut pearl onion and then cook tomatoes for a minute and then add the vegetables and saute for a minute.
  • Now add some salt and enough water to submerge the vegetables and cover with a lid and cook till the vegetables are almost cooked.
  • Now add the tamarind water and allow to cook for two to three minutes on medium flame to leave the raw smell. Add the cooked dal and mix well.
  • Now add the ground coconut paste and add 2-3 cups of water to dilute the sambar.
  • Add some coriander leaves and allow the sambar to boil.
  • Meanwhile heat a small pan and splutter the mustard seeds and add the dry red chillies and curry leaves. Switch off the flame and add the asafetida on the hot oil and mix well.
  • Now transfer the tempering over the sambar and mix well and allow to boil once and switch off the flame.
  • Note: To make short cut for this version you could add the onion, tomato with assorted vegetables in to the cooked toor dal and add more water and pressure cook for a whistle and then add the ground paste and follow the same procedure.
Onam sadya recipe

Nadan sambar varutharachathu

Tuesday, August 25, 2015

Onam Sadya is a meal with combination of various taste and flavours.  This ginger pickle is served as a digestive in this sadya menu. Ginger helps to digest the heavy meal. So it is prepared in the form of Inji Curry, Inji Theeyal or Puli inji for the onam sadya. I have already shared Inji curry recipe in my blog. You could check that too.

The main ingredients are ginger and the tamarind in this yummy pickle. Apart from that chillies are used for heat and jaggery is used to reduce or balance the heat from ginger and chillies. Tangy hot and sweet pickle.

Puli inji recipe

Preparation Time: 5 minutes
Cooking Time: 15 minutes
Cuisine: Kerala
Makes: 1 cup

INGREDIENTS:
To temper:
Oil(Sesame oil/ coconut oil)- 2 tablespoons
Mustard seeds- 1/2 teaspoon
Fenugreek seeds- 1/2 teaspoon
Dry red chillies-3-4
Curry leaves- 2 strands.

Ginger, finely chopped- 1 cup
Green chillies, chopped- 3-4
Asafetida- 1/4 teaspoon
Tamarind- big gooseberry size ball
Turmeric powder- pinch(optional)
Jaggery-1/2 cup(100 grams)
Salt- to taste
Malabar Ginger pickle

PROCEDURE:
  • Finely chop the ginger and cut the green chillies as thin roundels. You could crush the ginger slightly in blender jar if you wish to avoid biting ginger in the pickle.
  • Soak the tamarind in 1 and 1/2 cups of water. 
  • Crush/ grate the jaggery; setaside. If the jaggery is not pure dissolve in hot water or make syrup and strain it and use.
  • Heat oil in a pan and add mustard seeds and fenugreek seeds once the mustard seeds starts to pop and the fenugreek seeds starts to get golden colour add the dry red chillies.
  • Now add the finely chopped ginger and green chillies, Asafetida and salt together and fry in that oil.
  • Fry the ginger on low to medium flame till golden brown colour starts to appear. Now the ginger volume reduces to half and feel light and starts to give nice aroma.
  • At this stage add the soaked tamarind water and allow to cook for 5 minutes. 
  • Now add the turmeric powder and little red chilli powder if you need extra spicy.(I have not added both)
  • Now add the jaggery and allow the mixture to cook and reduce to form semi soild gravy consistency. It should not be watery or too thick.
  • Note: To get darker colour use aged tamarind and dark colour jaggery.
  • You could start from sauteing ginger in oil and follow the same procedure and finally do tempering separately and add. I have not done separately to avoid excess use of oil.

Kerala inji  Achar


Sunday, August 23, 2015

Carrot Thoran is a simple yet a delightful Kerala style stirfry with coconut. This dish is so quick to make and also tasty side dish. It is also a part of Onam sadya menu too. This thoran is healthy as it does not involve overcooking. The stirfry retains all the nutrients inside the dish so i prefer always to go for a stir fry with or without coconut.

I have shared many stir fry recipes like Vazakkka ThoranVazha koombu ThoranMushroom ThoranCarrot Beans thoranEthakka Tholi ThoranKadachakka ThoranCabbage Masala ThoranVazha pindi ThoranBroccoli Thoran and Beetroot thoran.

Carrot thoran

Preparation Time: 5 minutes
Cooking Time: 10 minutes
Cuisine: Kerala
Serves: 4

INGREDIENTS:
Carrots, grated- 2 big (1 and 1/2 cups)
Oil- 2 teaspoons
Chana dal- 1/2 teaspoon
Urad dhal- 1/2 teaspoon
Mustard seeds-1/2 teaspoon
Dry red chillies-2
Curry leaves- 2 strands
Onion, chopped- 1 small
Green chillies, chopped- 2-3
Salt- to taste

To grind:
Coconut, grated- 1/2 cup
Jeera- 1/2 teaspoon
Garlic- 1 clove
Kerala carrot thoran recipe

PROCEDURE:
  • Grind the coconut, jeera and garlic together as a coarse paste without adding any water.
  • Peel and grate the carrots. Chop the onion and green chillies; set aside.
  • Heat oil in a pan and splutter the mustard seeds and then add the chana dal, urad dhal, dry red chillies(optional) and curry leaves.
  • Now add the chopped onion and green chillies together and cook till it becomes soft.
  • Add the grated carrots and some salt and stir well.
  • Cover it with a lid and cook till the carrots becomes soft for about 5 minutes.
  • Now open the lid and add the coconut paste and mix well and cook till the raw smell of the garlic leaves.
  • Serve with any curry of your choice like sambar, dal, rasam. 
Carrot stirfry recipe

Carrot poriyal recipe

Onam sadya recipes

Wednesday, August 19, 2015

Beetroot thoran is an easy to make colourful thoran for daily lunch or even for Onam sadya menu. This is quick to make and healthy stirfry. Thoran could be made in almost all the veggies, I have shared some recipes in my blog Vazakkka Thoran, Vazha koombu Thoran, Mushroom Thoran, Carrot Beans thoran, Ethakka Tholi Thoran, Kadachakka Thoran, Cabbage Masala Thoran, Vazha pindi Thoran, Broccoli Thoran..etc.

Thoran and Tamil nadu Poriyal are almost similar they add jeera while tempering and chopped garlic with onion while cooking and they do not grind the coconut then add the grated coconut at the final stage.
Kerala Beetroot Thoran

Preparation Time: 5 minutes
Cooking Time: 10 minutes
Cuisine: Kerala
Serves: 4

INGREDIENTS:
Beetroot, grated- 1 big (2 cups)
Oil- 2 teaspoons
Chana dal- 1 teaspoon(optional)
Mustard seeds-1/2 teaspoon
Dry red chillies-2
Curry leaves- 2 strands
Onion, chopped- 1 small
Green chillies, chopped- 2-3
Salt- to taste

To grind:
Coconut, grated- 1/2 cup
Jeera- 1/2 teaspoon
Garlic- 1 clove
Beetroot Poriyal

PROCEDURE:
  • Peel and grate the beetroot. Chop the onion and green chillies; set aside.
  • Grind the coconut, jeera and garlic together as a coarse paste without adding any water.
  • Heat oil in a pan and splutter the mustard seeds and then add the chana dal, dry red chillies(optional) and curry leaves.
  • Now add the chopped onion and green chillies together and cook till it becomes soft.
  • Add the grated beetroot and some salt and stir well.
  • Cover it with a lid and cook till the beetroot becomes soft for about 5 minutes.
  • Now open the lid and add the coconut paste and mix well and cook till the raw smell of the garlic leaves.
  • Serve with any curry of your choice like sambar, dal, rasam or curd. 
Beetroot thoran

Beetroot Poriyal


Monday, August 17, 2015

Vazhakka Thoran| Poriyal, Ethakka thoran is a traditional Kerala style stir fry with coconut served with rice. It is also a part of Onam Sadya menu too. I love this thoran whenever my mom keeps it for my lunch box. It is my favourite kootan from my childhood.
Mom prepares whenever the banana tree falls before the bunch matures due to rain or something. She used to make this thoran out of that. I love the flavour of this banana stirfry. I like it with rasam combo but it goes well with sambar, dal and curd too. Simple to make and delicious dry curry.

Raw banana Thoran

Preparation Time: 10 minutes
Cooking Time: 15 minutes
Cuisine: Kerala
Serves:4

INGREDIENTS:
Raw banana-3-4 (Nendran/ any variety)
Oil- 2 teaspoons
Mustard seeds- 1/2 teaspoon
Dry red chillies- 2-3
Curry leaves- 2 strand
Onion- 1 small (or)Pearl onion- 5-6
Green chillies-2
Salt- to taste
Turmeric powder- 1/4 teaspoon

To grind:
Coconut, grated- 1/2 cup
Jeera- 1/2 teaspoon
Garlic-1 clove
Chilli powder- 1 teaspoon
Ethakka Thoran


PROCEDURE:
  • Peel the banana by removing the outer skin. No need peel them deeply and chop them into small cubes/pieces and keep that in water to avoid browning.
  • Heat oil in a pan and splutter mustard seeds and then add the dry red chillies and curry leaves.
  • Now add the chopped onion, green chillies and cook till the onion become translucent.
  • Now drain the water from banana and add into the pan and sprinkle some salt over it and mix well. Cover it and cook till the banana pieces are slightly soft if you press it but it should not become mushy it has to hold its shape too.(Nendran banana takes time to cook so add little water while cooking)
  • While it is cooking grind together coconut, jeera, garlic and chilli powder together as a coarse paste by pulsing once or twice in a blender jar without adding water.
  • Once the banana is done add the coconut paste and mix well and cook for a minute till the raw garlic smell leaves.
  • Switch off the flame and serve with rice paired with rasam, sambar, dhal or curd. I like this thoran with rasam.

Onam Sadya  recipes

Like us on Facebook

Biryani and Pulao Recipes

25+ Dosa Recipes

Translate

Instagram

Follow by Email

myTaste.in Tasty Query - recipes search engine

Food Categories