Friday, 29 November 2013

Wheat Rava Dhokla / கோதுமை ரவை டோக்ளா

This snack involves some time consuming but the end result is healthy and well worth of the effort.

to prepare mix:
roasted wheat rava /broken wheat - 1 cup
yogurt - 1 cup
salt - to taste
bicarbonate soda - quarter tsp
cumin powder - quarter tsp
turmeric powder - quarter tsp( optional)
asafoetida - quarter tsp
chopped coriander leaves - 1 tbsp
chopped curry leaves - 1 tbsp
oil - 1 tbsp (for greasing)
to coarsely grind:
green chilli - 2
chopped ginger - 1 tbsp
for garnishing:
chopped carrot - 2 tbsp
grated coconut - 2tbsp
chopped coriander leaves - 1
Finally tempering with mustard and little oil is optional.
Serves - 3-4
Steps to follow:
 Roast the wheat rava in a medium flame and keep aside.
 Rinse with water.
 Grind green chillies and ginger coarsely.
In a bowl combine wheat rava, finely chopped coriander,chopped curry leaves and chilli ginger paste, jeera powder, asafoetida and soda bicarbonate.  
 Add yogurt and mix well. Add salt to taste
 Soak for 1 hour.
 Grease the vessel with oil.
 Transfer the wheat rava mix to that vessel.

Pour three cups of water in a pressure cooker and place a base plate in the bottom.

Keep the vessel containing the mixture with lid in cooker and steam for 10- 15 minutes in a medium flame. After the cooker cools down, open it.
Cut in desired shape and serve the dhokla  garnish with grated coconut, grated carrot, chopped coriander leaves  and sliced lemon.

Enjoy the healthy wheat rava dhokla !

Sending this to Healthy Snack  Event - Blog Anniversary Give away @ Cook with Arthy Shama and 

 Gayathri's WTML Event @ Sahasra Recipes.

Thursday, 28 November 2013

Rasam - Kongu Style

tamarind - gooseberry size
tomato - 1
salt - to taste
to grind :
half tsp - pepper
half tsp - cumin
quarter tsp - fenugreek
garlic - 2 flakes
shallots - 2
dried red chilli - half

for tempering:
oil - 2 tsp
mustard seeds - half tsp
dried red chilli - 1
asafoetida - quarter tsp

Garnish with few chopped coriander leaves.
Serves - 4

Steps to follow:

 Soak tamarind in a cup of water, extract,then add chopped tomato, mix with hand, add salt to taste and keep aside.
 Grind the ingredients given and mix with the tamarind extract and  add few curry leaves.

 In a vessel heat oil,add mustard seeds when it splutters add  red chilli and asafoetida.

 Add prepared tamarind extract. Add enough water to your taste.
 When it starts to boil, switch off the stove.
Garnish with chopped coriander leaves.

Flavourful Kongu style rasam is ready to serve. Serve with hot rice and pappads.

Recipe Source - Mrs.Priya Mohan. Thanks Priya for sharing your Kongu style  rasam recipe.

Sending this to Priya's Vegan Thursdays and  

 Gayathri's WTML Event @ Sahasra Recipes.

Tuesday, 26 November 2013

Fried or Baked chicken wings

to marinate chicken :
chicken wings - 12
chilli powder - half tsp
paprika powder - half tsp
ginger garlic paste - 1 tsp or garlic powder
tomato sauce  - 1 tsp
soya sauce - 1 tsp
salt - to taste 
(optional - if you have knorr all spice mix add 10 gm instead of ginger garlic paste and salt.)
Coating mix :
 maida / flour no 1 - 4 tbsp
bread crumbs - 2 tbsp
corn flour - 2 tbsp
pepper and salt is optional.
to fry:
oil - 6 tbsp 
Other option:
for healthier version  you can bake these wings.

Steps to follow:

 Clean,cut and rinse the chicken wings thoroughly,drain it or pat dry it. Add the things given in the marination part ,mix and leave it at least for 3 hours in the fridge.
 Then take away and keep at least half or one hour.Dip the chicken pieces in the coating mix and keep aside.
 Heat oil in a shallow fry pan
 Fry both sides golden brown in a medium flame.
 Drain the excess oil in a kitchen towel and serve hot.
 Serve with garlic mayonnaise.
Wow ! Yummy !

For healthier version:

Preheat the oven to medium, place the wings in greased aluminium foil wrapped tray, then bake the chicken wings for 15 -20 minutes until cooked and turn the sides of the chicken wings in between.
Baked wings are ready to serve.

Sending this to Healthy Snack  Event - Blog Anniversary Give away @ Cook with Arthy Shama.

Instant veggie masala puffed rice

This is a healthy combination of  puffed rice,veggies, peanuts and roasted channa dal. This is best eaten immediately. From kids to elders will love this yummy snack.
puffed rice - 2 cup
roasted chana dal - 2 tbsp
roasted pea nut - 2tbsp
chilli powder - 1/4 or 1/2 tsp
oil - 2 tsp
chopped onion - 2tbsp
chopped tomato - 2tbsp
chopped cucumber - 2tbsp
chopped coriander leaves - 2 tbsp
grated carrot - 2 tbsp
chopped - mango - 2 tbsp or  1 tbsp lemon juice
salt - to taste.

 Serves - 2

Steps to follow:

 In a wide bowl mix puffed rice,roasted channa dal and roasted peanuts.Add oil chilli powder and salt to taste, mix well with hands.

 Then add all chopped veggies.
 Mix well, add lime juice to taste.
 Mix again and serve immediately
Yummy healthy masala puffed rice is ready to serve.

Sending this to Healthy Snack  Event - Blog Anniversary Give away @ Cook with Arthy Shama and 

Eat vegetables and stay healthy @ Samayaldiary & Justeat

Saturday, 23 November 2013

Chicken Kofta Kebab

This is really a delicately flavoured easy healthy kebab and a mouth watering and attractive starter.

to grind:
Chicken breast minced - 200 gm
ginger garlic paste - 1 tsp
chopped coriander and  mint leaves - 1 tbsp
chopped onion - 2 tbsp
green chilli - 1
salt - to taste.
 then to mix:
garam masala, cumin, pepper, fennel powder each quarter tsp.
lime juice - 1 -2 tsp or to taste
corn flour - 1 tbsp
adding one egg white is optional
olive oil - 2 tbsp

 Cooking time - 10 - 15  minutes.
Serves -2

Steps to follow:
Grind the ingredients given and then add the masalas, corn flour,egg white (optional) and  lime juice, mix with hand nicely and check the salt. Then put this mixture into fridge for at least one hour.
Soak bamboo skewers in  water.
Remove the kofta mix from fridge, put some oil in your hand and divide them into   6-8 equal round balls.
Heat the grill plate or heavy bottomed shallow fry pan(medium flame) apply little oil and grill the koftas for a minute and then thread on the koftas into skewers and brush with oil.
Turning occasionally until cooked and brown all over.
Now the chicken kofta kebabs are ready to serve.
Serve with sliced veggies and yogurt dip ( 1 cup fresh thick curd + 1 tbsp finely chopped garlic, salt and pepper to taste)

Sending this to Healthy Snack  Event - Blog Anniversary Give away @ Cook with Arthy Shama