Posted in Breakfast Ideas, Product Reviews

Gits Brown Rice Dosa – My review

The other day I got the pack of goodies from Gits to try and I tried brown rice dosa. I was very apprehensive as I felt I won’t be able to spread the dosa as crispy as the grinded batter one.  But this one surprised me with its ability to become crisp, golden brown as normal dosa.

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This is a boon for people who have no time to make breakfast elaborately. This has a home touch plus the gourmet one. Perfect for a small family and filling too. Affordable as this comes cheaper than eating out and not to forget healthy too. Also brown rice is nutritious and the instructions are also very easily to follow.

 

I would definitely pick this or recommend for a rush day when you want the home cooked one but don’t have the batter.

Brown Rice Dosa

 

Gits is a home name now with so many products on their name successfully. I love their Gulab Jamun mix, Rabri and Basundi to name a few and they have never disappointed me.

 

I would rate this 4/5. Keep up the great work Gits.

 

PS: Although I got it for review, the opinions are my own. 

Posted in Breakfast Ideas, Easy Snacks/ Dinner, No onion no garlic foods, No onion no garlic side dish

Adai

A very famous South Indian rather Palakkad delicacy is Adai. We love this food. Healthy and nutritious as the batter is made using dals and rice. Fermentation not necessary. And tastes heavenly when paired with Avial/ chutney/ jaggery/ podi.

Do try this. Its easy to make and filling too.

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Ingredients:

Boiled Rice: 1 cup

Dosa Rice : 1 cup

Urad dal   : 1/4 cup (I used Black split one)

Chana dal: 1/4 cup

Tuvar dal and Moong dal: a fistful each

Red chilies: 6-8 (see notes)

Pepper: 1 tsp

Curry Leaves: 20

Salt to taste

Method:

1.Wash and soak all the rice and dals, chilies, pepper together for a couple of hours.

2. Grind coarsely with curry leaves and salt.

3. Keep aside for sometime to ferment or use immediately. Fermented ones will give a nice tangy taste.

4. Heat tava, wipe it with oil and then spread the batter in a thick round with medium flame.

5. Drizzle lots of gingelly or sunflower oil and cook for 3-4 minutes on low flame. Turn the adai and cook for same 3-4 minutes for crisp ones.

6. Serve Hot.

7. Use up the batter or refrigerate .Stays good for 3-4 days.

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Notes:

Red chilies, i used half bedgi and half spicy ones. The color ones give nice red color. You can reduce the spicy ones and increase pepper too.

Posted in Breakfast Ideas, easy lunchbox ideas, Easy Snacks/ Dinner, evening snacks

Set Dosa

The specialty of South especially Karnataka. This makes a good option for lunch box or travel box as it stays soft for a long time, unlike the other dosas. Also make a tasty option when paired / sprinkled with spicy podi. It is traditionally served with sagoo ( a mix kurma type veggie) I served here with red chutney
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Here goes the recipe:

Ingredients:

  • ½ cup each Boiled rice and dosa rice
  • ½ cup poha
  • ¼ cup urad dal
  • Methi seeds: 1 tsp
  • salt as needed
  • oil as needed

Dosa Batter making Method:

  1. Soak urad dal, separate, rice and poha together.
  2. Combine rice and methi seeds and soak it with enough water for at-least 4 hours. Drain the rice and poha and blend in a mixer. Make sure to make a smooth paste using required water only.
  3. Grind along with rice batter. Do not add any extra water. Grind to a smooth thick paste.
  4. Transfer the mixture into a deep bowl and keep aside.
  5. Drain the urad dal and blend in a mixer. Note that urad dal has to be blended separately.
  6. Blend to a smooth paste using 3-4 tbsp of water.
  7. Transfer the mixture into the same bowl. mix the batter well.
  8. Cover and ferment in a warm place for 12 hours or overnight. Mix the batter gently.
  9. And now add salt to the batter and mix well.

how to make dosa’s

  1. Mix the batter well add a little sugar.
  2. Heat the dosa pan, sprinkle a little water on the tava and wipe it off gently using a tissue.
  3. Pour a ladleful of the batter on tava.
  4. And spread it in a thick circle.
  5. Put some oil over it and along the edges. Make sure you cook on a medium flame till the dosa turns brown in colour.
  6. Cover the dosa for a minute.
  7. After we cover it with a lid, the dosa surface should be cooked.
  8. Flip the dosa on the other side to cook.
  9. Serve immediately with chutney/sagoo/ podi

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Note:

Always use chilled water for grinding as it helps the mixer remain cool

Posted in Breakfast Ideas, Easy Snacks/ Dinner, evening snacks

Green Poha

This is one nice variation to the regular Poha. The green chilies when grinded with coriander enhances the flavor and the chilies are also not wasted as it happens normally. 😛

green-poha

Ingredients:

Serves: 2

Thick rice flakes (Pohe) : 2 cups

Onions finely chopped : 2

Curry leaves: a spring

Oil: 2 tbsp.

Peanuts: 1 tbsp.

Mustard Seeds: 1 tsp

Lemon juice: of 1 lemon

For garnish:

Grated Coconut: 1 tbsp.

Nylon sev: for garnish (optional)

To grind:

Coriander leaves: 1 handful

Green chilies: 1-2

 

Method:

  1. Wash the poha and discard the water.
  2. Grind 1-2 green chilis and a handful of coriander leaves. Keep aside.
  3. Heat a pan, add oil when hot add peanuts. Fry till golden brown.
  4. Add the mustard seeds, when they crackle, add onions, curry leaves and the chili coriander paste. Sauté on a low flame for a couple of minutes till the onion is cooked.
  5. Add turmeric powder, salt and some of the lemon juice. Add the rice flakes at this stage, add salt, sugar and mix nicely.
  6. Add the remaining lemon juice and garnish with coriander leaves, coconut shavings.

Serve hot.

 

 

Posted in Breakfast Ideas, evening snacks, No onion no garlic foods

Aloo Poha

 

pohe

There are days when simple breakfast sets mood for the day. For me,this is one such breakfast. I love poha, the traditional Maharashtrian breakfast. Simple, nutritious and filling. It makes a nice evening snack too. Doesn’t take much time to put together. There are many versions of making this , the most famous being “Kande Pohe”. These days people make with adding veggies too.

Today I am sharing the no onion no garlic version of this versatile dish. I make this often when I am in no mood to chop onions :P. The potatoes fried gives a nice bite to Poha along side peanuts. 🙂

Here goes the recipe:

Ingredients:

Serves: 2

Thick rice flakes (Pohe) : 2 cups

Onions finely chopped : 2

Potato finely chopped: 1 (optional)

Curry leaves: a spring

Oil: 2 tbsp.

Peanuts: 1 tbsp.

Mustard Seeds: 1 tsp

Green chili: 2 finely chopped

Lemon juice: of 1 lemon

For garnish:

Coriander leaves: finely chopped: 2 tbsp.

Grated Coconut: 1 tbsp.

Nylon sev: for garnish (optional)

aloo-poha

Method:

Wash the poha and discard the water.

Heat a pan, add oil when hot add peanuts. Fry till golden brown.

Add the mustard seeds, when they crackle, add green chilies, curry leaves and potatoes. Fry till potatoes brown on the edges and are crunchy.

Add turmeric powder, salt and some of the lemon juice.

Cook on a low flame till the potatoes soften. Add the rice flakes at this stage, add salt, sugar and mix nicely.

Add the remaining lemon juice and garnish with coriander leaves, coconut shavings.

When serving, in a plate add the poha, garnish with sev and serve hot.

Serve with coriander chutney or just plain like i did. It tastes yum both ways. 🙂

Posted in Breakfast Ideas, easy lunchbox ideas, Easy Snacks/ Dinner, fun foods, No onion no garlic foods, Paneer Recipes

Paneer parantha

One more lunch box idea for the no onion no garlic fasting.  There are times when we follow the no onion no garlic rule. So i try to cook recipes without onion and garlic. Authentic, traditional food is easy, but making lunch box posed as a challenge. With some mix and match I am getting a hold of it finally.

This is one such recipe.

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Serves: 2

Ingredients:

Atta flour:  1 cup

salt as needed

Water:3/4 cup

Stuffing:

Paneer: 1/2 block

Green chillies: 1-2 (Increase as per spice levels)

Coriander leaves : a handful

Butter/ghee as needed to brush on the paranthas.

Method:

1. Knead a soft dough, mixing the atta, water and salt. Keep aside.

2. Take the green chili, coriander leaves in a mixie jar, whip a little, add the paneer by tearing it , adjust the salt and whip for a few seconds.

3. Transfer the stuffing in another bowl.

4. Take one dough ball and roll into a small circle. Keep one portion of filling in the middle of the rolled circle.Bring all the edges to the center and form a bag.

5. Now roll it as much as  you can with flour needed for dusting.

6. Heat the tava and transfer the parantha and cook both the sides till golden brown. Add ghee/ butter while cooking.

7. Transfer it in a casserole and serve with pickle/ butter milk.

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Tip: For kids cut with a pizza slicer and pack in triangle shape 🙂
Continue reading “Paneer parantha”

Posted in Breakfast Ideas, Easy Snacks/ Dinner

Semiya Upma

Breakfast, being the first important meal of the day, is something i look forward to everyday. I like to have a proper breakfast and a heavy one. Very rarely would i opt for oats/ bread. Upma is something that can be made plain and with veggies to make it more nutritious.

Today, I am sharing the recipe of semiya upma which, when made with veggies and a dash of coconut would be rich enough to kick start your day.

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Here’s the recipe:

Serves: 3

Ingredients:

Vermicelli: 1 cup
Onion: 1 finely chopped
Mix Veggies: (beans, carrot,cauliflower,peas): 1/2 cup
Green chilli: 1-2 roughly chopped.
Water: 1 1/2- 2 cups

To temper:
Oil+ ghee: 1 tbsp
Mustard seeds: 1 tsp
Urad dal: 1 tsp
Chana Dal:1 tsp
Curry leaves: a spring
Ginger 1″: finely chopped

To Garnish:
Grated coconut : 2 tbsp

Method:

1. Roast the semiya in medium flame till golden brown.
2. Temper with “to temper items”.
3. Saute the onions till golden brown, add the veggies and cook for 5-7 minutes.
4. Add salt and water and bring it to rolling boil.
5. Add the semiya and allow it to cook till all water drains.
6. Garnish with coconut and serve hot with chutney (any) and a cup of coffee.

 

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