Millets or Siri Dhaanya ( Rich Grains) have taken over especially in south India, because of its fiber-rich and diabetic friendly ingredient.

Coming from a cold climate to a nearly warm climate is a drastic change right? can't believe I am back in India for some time,  Have you noticed something? These days everything from aeons ago is back into fashion!! it may be a dress code,   hairstyle or food.

Nowadays people are becoming more and more health-conscious; paying attention to what they eat and how they eat it. One such food item that has had a great comeback is Millets!!

Millets have a high nutritional value, they are recently gaining popularity because they are particularly good for diabetics, as they have high fiber content and they are gluten-free.  They are very rich in proteins, B Vitamins, Calcium, Iron, potassium, etc.

Millet is one of the digestible and non-allergenic grains available, as it is rich in fiber content it is said to be good for people suffering from Type 2 diabetes, as it has a low glycemic index. It is said that the Magnesium in millet can help reduce the effects of migraines and heart attacks.  Niacin (vitamin B3) in millets can help lower cholesterol.

Millets consumption decreases triglycerides and C-reactive protein.  The best part of these wholesome grains is they have a very high protein content, making it a substantial addition to a vegan and vegetarian diet.  Millets have become an integral part of the diet in India now!

Millets can be used instead of rice, It's just a small thing which you should know how to cook some of them if you are going to use it instead of rice.  Using them in Idlis or Dosas are very easy.  The most loved millet is Kodo millet, works perfectly instead of rice.

I have used this in Millet in many ways this is one of them, a perfect breakfast dish if you are a south Indian, you wouldn't definitely say no!  These  Idlis are so perfect and pillowy soft-serve it with a side dish of your choice.

Kodo Millet Idli (Kodo Millet steamed dumplings) #Varagarasi, #Kodra, #Arka, #Koovaragu
(A South Indian Breakfast which is almost gluten-free, can be made completely gluten-free, pillowy soft steam-cooked Indian dumplings go very well any spicy side wish)
Recipe Author: Jayasri
Recipe Type: Breakfast
Prep time: 12 hours
Cook time: 13 to 15 minutes
Shelf Life: 1 week
Serves: 5

Ingredients:

2 cups kodo millet(varagu/Arka)
1 Cups Rice
1 tbsp Fenugreek seeds
1 cup urad dal
½ cup Poha / avalakki
1 ½ cup water (approximately)
2 tsp salt

Method:

I use different methods to choose which one you would prefer and use it.  Soak all the above ingredients for 4 to 5 hours.

1. Soak separately Kodo millet and fenugreek seed. Soak Rice separately. Soak Urad dal and poha separately. In your wet grinder add fenugreek seeds and Kodo millet together, fenugreek seeds fluff up nicely grind until smooth to this add poha and urad dal, grind it smoothly. Next, add rice grind it until almost smooth. (Remember to wash poha very well and when I soak poha separately it uses all the water, in which I soak so don’t panic add enough water so it becomes soft)
2. Soak Rice, Fenugreek seeds and Kodo millet together, Urad dal and Poha separately. Grind urad dal and poha together add little water now and then until it fluffs up beautifully smooth and silky it usually doubles in size like a cotton ball, when you pick up the batter it shouldn’t stick to your hands. That’s when you know you have ground it perfectly well.  Remove this from the grinder into a large vessel now to this add rice, Kodo millet and fenugreek seeds and grind it smoothly.  Using water little by little.  Add this to the ground Urad dal batter and mix well.
3. Soak Rice and Kodo millet together. Soak Urad dal separately. Fenugreek and poha together.  Drain rice and millet for some time.   Spread it on a cloth for some time still, then roast in a wok in a for few minutes, in a low flame adding little by little (fistful).  It turns white in colour, once done allow it to cool down.  Meanwhile, grind fenugreek and poha together adding little water at a time then add urad dal and grind it into a smooth batter. Once the rice mixture is cool pound it in a mixie to an almost coarse smooth powder.  Mix this mixture into urad dal batter and allow it to ferment.

Using any one of the above three methods, grind and allow the batter to ferment for at least 8 to 10 hours depending on the place you stay. If you are in warm temperature it usually starts fermenting within 6 to 7 hours, so it totally depends on the place you live.

If it is a very cold climate it takes longer to ferment so It’s better to keep it in a warm place like a boiler room or near the heater or you can use electric oven switching on just the light.

Once it is fermented add salt mix well together, apply oil onto the Idli plates, fill it with the batter 3/4^th of the moulds.  If you are using your pressure cooker allow it to steam for 13 to 15 minutes without the whistle. You can cover the whistle with an inverted steel tumbler for at least 7 to 8 minutes then remove it and allow it to cook for another 7 to 6 minutes.

Some Notes to remember:

If you are using the idli cooker it’s the same method the lid opens on its own once the idli is done.  Press it back again bring the stove to low flame leave it for another 2 minutes it pops up back again then it's done.  Switch off the stove.

A little trick to get proper round moulds of the idlis is.  when you keep the plates on top of the other see to it that the holes come underneath the batter mold and the other thing is, do not put the little screw into the stand use it only when you lift the stand after the idlis are done this way it helps in fluffing of the idlis properly.

Serve the Idlis with sambar, chutney or anything of your choice.

Print

Kodo Millet Idli (Kodo Millet steamed dumplings) #Varagarasi, #Kodra, #Arka, #Koovaragu

(A South Indian Breakfast which is almost gluten free, can be made completely gluten free, pillowy soft steam cooked Indian dumplings goes very well any spicy side wish)

Course Breakfast

Cuisine Indian / south Indian

Prep Time 12 minutes minutes

Cook Time 13 minutes minutes

Total Time 25 minutes minutes

Servings 35

Author Jayasri

Ingredients

• 2 cups kodo millet varagu/Arka
• 1 Cups Rice
• 1 tbsp Fenugreek seeds
• 1 cup urad dal
• ½ cup Poha / avalakki
• 1 ½ cup water approximately
• 2 tsp salt

Instructions

• I use different methods choose which one you would prefer and use it. Soak all the above ingredients for 4 to 5 hours.
• Soak separately kodo millet and fenugreek seed. Soak Rice separately. Soak Urad dal and poha separately. In your wet grinder add fenugreek seeds and Kodo millet together, fenugreek seeds fluff up nicely grind until smooth to this add poha and urad dal, grind it smoothly. Next add rice grind it until almost smooth. (Remember to wash poha very well and when I soak poha separately it uses all the water, in which I soak so don’t panic add enough water so it becomes soft)
• Soak Rice, Fenugreek seeds and kodo millet together, Urad dal and Poha separately. Grind urad dal and poha together add little water now and then until it fluffs up beautifully smooth and silky it usually doubles in size like a cotton ball, when you pick up the batter it shouldn’t stick to your hands. That’s when you know you have ground it perfectly well. Remove this from the grinder into a large vessel now to this add rice, kodo millet and fenugreek seeds and grind it smoothly. Using water little by little. Add this to the ground Urad dal batter and mix well.
• Soak Rice and kodo millet together. Soak Urad dal separately. Fenugreek and poha together. Drain rice and millet for some time. Spread it on a cloth for some time still, then roast in a wok in a for few minutes, in a low flame adding little by little (fistful). It turns white in colour, once done allow it to cool down. Meanwhile grind fenugreek and poha together adding little water at a time then add urad dal and grind it into a smooth batter. Once the rice mixture is cool pound it in a mixie to almost coarse smooth powder. Mix this mixture into urad dal batter and allow it to ferment.
• Using any one of the above three methods, grind and allow the batter to ferment for at least 8 to 10 hours depending on the place you stay. If you are in warm temperature it usually starts fermenting within 6 to 7 hours, so it totally depends on the place you live.
• If it is a very cold climate it takes longer to ferment so It’s better to keep it in a warm place like boiler room or near the heater or you can use electric oven switching on just the light.
• Once it is fermented add salt mix well together, apply oil on to the Idli plates, fill it with the batter 3/4th of the moulds. If you are using your pressure cooker allow it to steam for 13 to 15 minutes without the whistle. You can cover the whistle with a inverted steel tumbler for at least 7 to 8 minutes then remove it and allow it cook for another 7 to 6 minutes.
• If you are using the idli cooker it’s the same method the lid opens on its own once the idli is done. Press it back again bring the stove to low flame leave it for another 2 minutes it pops up back again then its done. Switch off the stove.

Notes

A little trick to get proper round moulds of the idlies is. when you keep the plates one top of the other see to it that the wholes come underneath the batter mould and the other thing is do not put the little screw into the stand use it only when you lift the stand after the idlis are done this way it helps in fluffing of the idlies properly.
Serve the Idlis with sambar, chutney or anything of your choice

The post Kodo Millet Idli (Kodo Millet steamed dumplings) #Varagarasi, #Kodra, #Arka, #Koovaragu appeared first on My Veg Fare.

It's been almost three months I logged on to my computer!! Nope, I can't say that I did log on to my laptop to upload loads of photos as I told you in my earlier post that I have been traveling.  I just came back from a long holiday of one and half months in Amsterdam.  Visiting family is always welcoming that too when you are needed to help them out is a blessing, as at least somebody thinks you are needed! I could say this trip which did not start as a pleasure trip ended up as a good holiday for me, especially in the last week as my sister pampered me so much and I had a good rest with no moving around and enjoying lots of TV shows and food served right onto my lap and also with loads of filled up mugs of teas and coffee every now and then what more can I ask for.  Hmmm..., that was bliss.

Are you wondering why all the fuss? well, I went to this cheese factory which I fell in love with ( stay tuned will post the pictures soon ) asked the owner if I could get some photos he was reluctant  had to convince him a lot at first then, when I showed him my website and my photos he was quite impressed (and I was glad! somebody was impressed)  after all that he gave me permission take photos, once when done I came out climbed onto the car and was about to leave the premises suddenly I remembered that I had forgotten to take a good picture of the entrance!! asked my sister to stop the car, I got out with my camera in my hand turned around walked 2 steps back trying to focus and Lo! my foot just gave away! that was unexpected.  The autumn leaves had covered a concealed little dent in the road and  I staggered and toppled onto the ground with my camera flying from my hand.  Like an acrobat, I caught hold of my camera and saved it from hitting the tar road but I simply forgot about where my leg was heading out!  Ouch! it hurt so badly I couldn't get up, tears came rolling down my cheeks without my consent like little transparent pearls of water from the colourful leaves falling to mingle with mother nature soaking my torn jeans.

I sat there for some time, as my sister never realised that I was lying on the ground it wasn't her fault, as I can't blame her for my stupidity, how could she know that I was going to fall (that was the lecture she gave me later on as she was so worried about my leg). Actually, the lady from the next farm saw me in the act she could have waved at my sister and could have pointed at me, but she walked past with her wheelie bin and came back the same way looking at me all the way!!  can't blame her either right?  It was all my fault.  Anyways I pulled my leg slowly got on to my feet dragging it through went to the car, that was when my sis realized I was in trouble, she was so terrified scolded me all the 30 minutes driving back.  Coming back home I sat to remove my shoes, when I removed my socks I knew that something had happened to my ankle it was fully blown up to my knee I had a lot of bruises, long story short I am alright now back home went to my GP she got  some x-rays done thank God! I haven't got any broken bones she suspects a stretched ligament and also declared I have sprained my ankle very badly so I need to take few more days of rest (which hasn't happened after coming back I should have stayed some more days in Amsterdam).  That's the end of my story.

winter soups

Sun  is minimal  and the days are becoming shorter as well. The warm weather  is slowly drifting away, from the brighter skies to cold, gray obscure gloomy parasol.   Colourful T-shirts and leggings are replaced with Jumpers and Jackets to ward off the nippy weather.  But, the question is  which side of the coin you are in?  Do you feel if you are slipping into a fantasy land  and dreaming of drizzling  snow steadily onto the ground like a white blanket, Hearth buzzing away furiously burning logs of firewood, the crackling sound and the puffing smoke seeping through the chimney and you cuddling on your sofa with a warm blanket, a book and a bowl of warm soup with a home made bread and enjoy the wonder world  OR  feeling somber, going through the winter blues and dripping into a cocoon only to wake up after six months!! I would prefer the dream world looking out in the window from my sofa where I can see the white crystal flakes falling obliquely into the crisp clear starry black night onto the ground against the lamp light is my favourite sight.

Winter brings us squashes of all varieties.  I buy them now and then as they literally have a long  shelf life, they don't seem to die at all.  Butternut  squash is one such winter squashes which my hubby keeps buying because he likes the soup I make out of it.  So, here is our hero today and now I have to tell you how I make it and if you like it as well ping me on one of my social media hashtag @ #myvegfare and I will be one happy blogger.

Let's get back to the recipe then...

Recipe Author : Jayasri
Recipe Type: Soup
Prep time : 10 minutes
Cook time : 20 minutes
Serves : 4
Shelf life :2 to 3 days in refrigeration

Ingredients:

1 Butternut squash (approx..750grms)
2 cloves garlic
1’’ Ginger
1 onion
1 litre vegetable stock (using stock cube)
2 sprigs of Basil
½ tbsp of oil
1 tbsp of mixed seeds (sunflower, linseed, pumpkin, sesame and chia)
6 cashew nuts
½  tsp cumin seeds
½  tsp coriander seeds
½  tsp Black pepper

Method:

Cut the squash in half and scoop out the pith by removing the seeds.  Peel the skin and cut into cubes.
In a wok/pan heat oil add cumin seeds, coriander seeds and black pepper fry for a minute then add chopped garlic, onion and ginger sauté for few minutes till the onions become translucent.
Now add the cubed squash and cook stir-frying it for 5 more minutes with a lid closed in a medium flame.  Within few minutes it gets well cooked. Add the basil leaves give a stir for few seconds within seconds it wilts.
Allow it to cool down, when it is cooling down prepare the stock using around 4 cups of water.
Once it is cool blend it in a food processor or in an Indian mixie to a smooth consistency. (Or you can pour the stock into the pan using a hand blender you can blend in batches until you get a smooth puree).
You can pass it through a sieve into a clean saucepan and pour the vegetable stock (keeping aside ¼ cup of water) season it with salt, taste and adjust the seasonings.

In a small skillet heat a tsp of oil toast the mixed seeds for few minutes with cashew nuts. Grind them into a smooth paste using little stock water add this ground paste to the saucepan and heat through gently for few more minutes keep an eye so it doesn’t get stuck to the bottom as it starts thickening. Switch off the stove, to serve ladle the soup into bowls garnish with few more basil leaves and toasted seeds.  Serve it with a bread of your choice or with crunchy croutons.

Make your own crouton:  It’s easy to make your own crouton. Crush using a pestle and mortar a clove of garlic and herb of your choice with 3 to 4 peppercorns and salt. Take a day-old bread, cut into cubes marinate the cubes with the above said mix.  Heat a little olive oil in a skillet add this marinated bread mix and sauté for 2 to 3 minutes until golden brown. It’s now ready to go on the soup.

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Creamy Butternut Squash soup #Vegan #Glutenfree

Vegan and Gluten free winter squash soup is also creamy and delicious hearty meal in itself.

Course Soup

Cuisine International

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 4

Author Jayasri

Ingredients

• 1 Butternut squash approx..750grms
• 2 cloves garlic
• 1 ’’ Ginger
• 1 onion
• 1 litre vegetable stock using stock cube
• 2 sprigs of Basil
• ½ tbsp of oil
• 1 tbsp of mixed seeds sunflower, linseed, pumpkin, sesame and chia
• 6 cashew nuts
• ½ tsp cumin seeds
• ½ tsp coriander seeds
• ½ tsp Black pepper

Instructions

• Cut the squash in half and scoop out the pith by removing the seeds. Peel the skin and cut into cubes.
• In a wok/pan heat oil add cumin seeds, coriander seeds and black pepper fry for a minute then add chopped garlic, onion and ginger sauté for few minutes till the onions become translucent.
• Now add the cubed squash and cook stir-frying it for 5 more minutes with a lid closed in a medium flame. Within few minutes it gets well cooked. Add the basil leaves give a stir for few seconds within seconds it wilts.
• Allow it to cool down, when it is cooling down prepare the stock using around 4 cups of water.
• Once it is cool blend it in a food processor or in an Indian mixie to a smooth consistency. (Or you can pour the stock into the pan using a hand blender you can blend in batches until you get a smooth puree).
• You can pass it through a sieve into a clean saucepan and pour the vegetable stock (keeping aside ¼ cup of water) season it with salt, taste and adjust the seasonings.
• In a small skillet heat a tsp of oil toast the mixed seeds for few minutes with cashew nuts. Grind them into a smooth paste using little stock water add this ground paste to the saucepan and heat through gently for few more minutes keep an eye so it doesn’t get stuck to the bottom as it starts thickening. Switch off the stove, to serve ladle the soup into bowls garnish with few more basil leaves and toasted seeds. Serve it with a bread of your choice or with crunchy croutons.

Notes

Notes: If you do not want to do it on stove top you can grill or bake in the oven until the veggies become soft. Then fry the spices in a skillet and continue as above.
Make your own crouton: It’s easy to make your own crouton. Crush using a pestle and mortar a clove of garlic and herb of your choice with 3 to 4 peppercorns and salt. Take a day-old bread, cut into cubes marinate the cubes with the above said mix. Heat a little olive oil in a skillet add this marinated bread mix and sauté for 2 to 3 minutes until golden brown. It’s now ready to go on the soup

The post Creamy Butternut Squash soup #Vegan #Glutenfree appeared first on My Veg Fare.

WHAT IS RAGI?

Ragi or Finger Millet (Eleusine Coracana) is an annual plant.  Earliest records of this show it was cultivated in India, particularly in the southern parts of India especially in the regions of Karnataka.  It is a staple diet in Karnataka, It is also called poor man's protein diet.  It was referred to  as 'famine crop' or 'Poor man's crop' as it was always seen as farmers staple food,  making little balls out of the flour which is called as 'Ragi Balls' or  called in Kannada as 'Ragi mudde' (will post the recipe soon) was and still is his diet when he went farming.  This is still used as an important part of our diet in rural parts in Karnataka.  This is very fulfilling and keeps your hunger at bay.

WHY RAGI AS BREAKFAST?

Breakfast is a quintessential part of our daily life, it is the most important meal of the day. You can indulge with tempting, tasty and healthy recipes, and make your breakfast a worthwhile. Ragi is one of the most nutritional and healthy grain.  Breakfast with Ragi is very fulfilling and keeps your hunger at bay.

Even as a kid I used to like it, My children wouldn't eat because of the colour.  Nowadays they have started liking it.  Especially they love it when I make this Semiya (Noodles) dish and it doesn't even taste like Ragi!  that's their verdict.  So, now this is always in my breakfast list.  Children happy so Mummy is happy when they eat healthy food.

RAGI IN VARIOUS DIETS

In my state(Karnataka), we make a special diet for babies using this flour and is called as ' Ragi Siri' (Homemade Baby food)! (will post the recipe).  My children grew up eating Ragi siri!!  These days people have realized the nutritive value of this little grain, even in urban areas, now when I visit India (Karnataka) I have started seeing them in restaurants!!

Benefits of Ragi are said to control Diabetes, Osteoporosis, Cancer, and a lot more. It is said that Ragi is said to be rich in protein which is easily absorbed by the human body.  It is also rich in Calcium, phosphorus, potassium, and Iron.  It is said that Ragi reduces cholesterol. It is also gluten-free.

RAGI AS A MILLET

Among the millets, comparable to foxtail millet and Kodo millet, studies have also shown that finger millet controls blood glucose levels, hyperglycemia, and oxidative stress. Finger millet has also shown promise in accelerating wound healing among diabetics. Diabetic patients are advised to eat Finger Millet for this reason.

That's a lot of things we have come to know of this little grain, let's get to the recipe then, on how to make Ragi Semiya (Noodles).

RAGI / FINGER MILLET OTTU SHAVIGE OR SEMIYA (NOODLES / VERMICELLI)
Vegan South Indian Karnataka Style fresh Homemade semiya (Noodles)
Recipe Type: Breakfast
Cuisine: Indian
Prep time: 20 min
Cook time: 45 min
Recipe Author: Jayasri

Ingredients:
1 Cup Ragi / Finger Millet Flour
1 & 1/2 Cup Water
1 tsp Oil
1 tsp salt

Method:
In a heavy-bottomed vessel add water and a tsp of oil and salt allow it to boil. Once it starts boiling bring it to a low flame. In a cup take 1 to 2 tbsp of water and dissolve a tsp of ragi flour dissolve it and add it to the boiling water, after a minute add the flour into the vessel in the middle and immerse a wooden stick or a spatula or label in it.

Close the lid (it won't close completely) not to worry. Leave it for 7 to 8 minutes, water starts rising to cover the flour. Remove the lid and switch off the stove, stir vigorously to bring all the flour together, sprinkle little more water and close the lid.
After 2 minutes, remove it on to a plate. It will be very hot so dip your hand in water every time, start bringing the dough together into a dough ball. Knead the dough into a smooth ball.
Now your base for the Ragi Semiya (Noodles / Ottu shavige) dough is ready.

HOW TO MAKE RAGI SEMIYA  (NOODLES) / OTTU SHAVIGE:

Once the dough is ready to use a Shavige maker or Chakkuli maker to make Ottu shavige. Make around 3 balls fill it into the dough maker and press it. Use the Thenzgol press or the Omam Pudi press which has large holes or small holes whichever you choose and make the Shavige.

Press the shavige into Idli plates or some vessel you can use for a steamer. Place it in a cooker and steam just like you make Idlies for 12 to 15 minutes.
Take it out and spread it on a plate so they don't One another.

I have made a powder to use for the Bath, Here is how you make that powder to the Bath

CURRY LEAVES POWDER:
INGREDIENTS:
1 & 1/2 Tbsp Channa Dal
1/2 tbsp Urad Dal
25 curry Leaves
1 tsp Black Pepper
2 flakes of Tamarind
1/2 tsp Oil

METHOD:
In a wok fry with a tsp of oil, all the above said ingredients until a nice aroma comes out and the dals change colour. Once the dals cool down powder it and keep it ready.

HOW TO MAKE RAGI SEMIYA (NOODLES) / OTTU SHAVIGE BATH:

INGREDIENTS:
3 to 4 Tbsp of oil
1 tsp mustard seeds
1 tbsp of channa dal
1/2 tbsp of urad dal
few curry leaves
1/4 fresh coconut
few coriander leaves
Salt as required

METHOD:
In a large wok, heat oil add mustard seeds, once they splutter add the green chilies, dals and curry leaves and fry for few minutes in a medium flame once they change colour.
Add the steamed Ottu shavige and salt as required mix well and carefully so they don't break up, then add the curry leaves powder around 3 to 4 tbsp (use it as per your taste).
Mix everything well close a lid and leave it for 2 to 3 minutes.
After 3 minutes switch of the stove remove the lid sprinkle fresh coconut and chopped fresh coriander leaves thoroughly mix everything together.
Serve warm and enjoy this Ragi Semiya (noodles).

Verdict: My family loves it, according to my children you won't even know that it is made of Ragi.

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Ragi / Finger Millet Semiya (Noodles)

Most delicious and healthy breakfast which you would be fulfilling and no compromise on taste

Course Breakfast

Cuisine Indian

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 3

Author Jayasri

Ingredients

• INGREDIENTS FOR MAKING OTTU SHAVIGE
• 1 Cup Ragi / Finger Millet Flour
• 1 & 1/2 Cup Water
• 1 tsp Oil
• 1 tsp salt
• CURRY LEAVES POWDER FOR RAGI OTTU SHAVIGE BATH
• INGREDIENTS:
• 1 & 1/2 Tbsp Channa Dal
• 1/2 tbsp Urad Dal
• 25 curry Leaves
• 1 tsp Black Pepper
• 2 flakes of Tamarind
• 1/2 tsp Oil
• In a wok fry with a tsp of oil all the above said ingredients until a nice aroma comes out and the dals change colour. Once the dals cool down powder it and keep it ready.
• INGREDIENTS TO MAKE RAGI OTTU SHAVIGE BATH:
• 3 to 4 Tbsp of oil
• 1 tsp mustard seeds
• 1 tbsp of channa dal
• 1/2 tbsp of urad dal
• few curry leaves
• 1/4 fresh coconut
• few coriander leaves
• Salt as required

Instructions

• METHOD FOR MAKING OTTU SHAVIGE:
• In a heavy-bottomed vessel add water and a tsp of oil and salt allow it to boil. Once it starts boiling bring it to a low flame. In a cup take 1 to 2 tbsp of water and dissolve a tsp of ragi flour dissolve it and add it to the boiling water, after a minute add the flour into the vessel in the middle and immerse a wooden stick or a spatula or label in it. Close the lid (it won't close completely) not to worry. Leave it for 7 to 8 minutes, water starts rising to cover the flour. Remove the lid and switch of the stove, stir vigorously to bring all the flour together, sprinkle little more water and close the lid.
• After 2 minutes, remove it on to a plate. It will be very hot so dip your hand in water every time, start bringing the dough together into a dough ball. Knead the dough into a smooth ball.
• Now your base for the Ottu shavige dough is ready.
• HOW TO MAKE RAGI OTTU SHAVIGE / SEMIYA:
• Once the dough is ready to use a Shavige maker or Chakkuli maker to make Ottu shavige. Make around 3 balls fill it into the dough maker and press it. Use the Thenzgol press or the Omam Pudi press which has large holes or small holes whichever you choose and make the Shavige.
• Press the shavige into Idli plates or some vessel you can use for steamer. Place it in a cooker and steam just like you make Idlies for 12 to 15 minutes.
• Take it out and spread it on a plate so they don't One another.
• HOW TO MAKE RAGI OTTU SHAVIGE BATH:
• In a wok fry with a tsp of oil, all the above said ingredients until a nice aroma comes out and the dals change colour. Once the dals cool down powder it and keep it ready.

Notes

When using the curry leaves powder to use it according to your taste you can increase or decrease the powder to your liking.
When mixing the Ottu shavige handle it carefully so they don't break up too much.
Using of Green chilies is optional.

The post Ragi / Finger Millet Semiya (Noodles) appeared first on My Veg Fare.

There will not be one south Indian who would say no to Dosas. I am kidding there might be a few who would prefer to eat Idli than Dosa or something else like a toast or probably muesli. I know few people who wouldn't want dosa as their breakfast when they were back home. Now they miss it's so much that even if you talk about it, they feel nostalgic and when they land in India the first thing they want to eat in the airport is Dosa! ( I am talking about my children especially!).

Basically, this is a crepe made out of lentils and Legumes. Dosas in those days were made with planning, it was a planned breakfast. Now #Dosas can be made anytime with or without planning!! as we don't have time for anything these days and tend to go for fast foods, even simple tasks like cooking a meal has become a tedious job. Dosa comes in various forms, these days you can find Dosa made using different ingredients and different methods. However, I don't mind eating it in any way or any form it comes, either fermented or not.

#Dosa or Dosay or Dosai spell it, however, you like, they are just delicious. It is said that #Dosa was originated in Udupi, Karnataka. One of my favourite cuisines in the world. If you are in Karnataka you wouldn't or shouldn't miss eating in an authentic Udupi restaurant for a Kannadiga food.

Whatever it is, there are some basic Dosa which you wouldn't want to miss...Some of them are Masala Dosa, Plain Dosa, Uttapam, Rava Dosa and Set Dosa. You might get the same kind of accompaniments for all the dosas said above. But, set Dosa is the one, which is always served with fantastic saagu, chutney and sometimes aloo gadde palya (potato curry) in some restaurants.

Here are some of the dosas you might want to check out
Mysore Masala Dosa,Ready made Masala dosa mix , Beans Sprouts Dosa, Museli - Bran flakes Dosa, cous-cous Dosa , Paruppu Adai , Snake Gourd Dosa , Whole Green Gram Dosa, Onion Dosa, Rawa Onion Dosa, Puffed Rice/Mandakki Dosa, Carrot Dosa, Vegetable Uttappam with a twist.

Set Dosa is one of the popular Breakfast dishes in Karnataka which you can find almost every hotel or darshinis, like Pongal, Idli, Masala Dosa, Uppuma etc. As far as I remember in those days when I was a little girl we used to eat 4 dosas in a set dosa plate, they used to be of palm size served with chutney and saagu ( a slightly spicy curry or korma with mixed vegetables or sometimes  with potato Saagu). Gradually set dosas changed to only three as most diners couldn't consume 4! either they used to share or just ask for half set dosa! Slowly they started serving 3 but I feel now dosas are an inch bigger than before. Now in my hometown if you go to any restaurant it is served only 3 a plate.

Masala Dosa is the ultimate version of Dosas nothing can beat it. But set dosa is like a full meal these crepes or pancakes are spongy and slightly thick these are also called sponge dosas it is less greasy too! comparably. It is cooked only on one side and should be served in a set of 3.

Here is how it is made, I have used Red rice to make it so you can see it is red in colour! You can substitute the same proportion for white rice and use the same method.

Set Dosa/ A Crepe or pancake with thousand holes

Recipe Author: Jayasri
Recipe Type: Breakfast/ Indian
Cuisine : Indian
Prep time : 6hrs soaking time & 8hrs Fermenting time
Cook time : 10 to 12 minutes
Serves : Depending on how much batter you use.

Ingredients:

Red Rice / White Rice:  3 and 1/2 Cups
Black Urad dal / Uddina Bele: 3/4th Cup
Poha / Beaten Rice: 1 Cup
1 tbsp of Fenugreek seeds
1 fist full of Moong dal or Channa dal

Method:

Wash and soak Rice, Fenugreek seeds and Moong dal/Channa dal in a vessel
wash and soak Urad dal separately
Wash and soak Beaten rice separately.
They should be soaked for at least 6 hours. After 6 to 7 hours grind them into a very fine paste. I usually grind Poha/Beaten rice with rice so it grinds very well and then I grind Urad dal separately.
Once everything is finely ground to a fine paste. Mix all the batter and leave it to ferment for at least 8 hours or overnight, depending on where you live.
Once it is fermented take the batter as required for how much you would like to use and add some water to make into a pouring consistency like pancake.
You can add salt to the whole batter or add it to the quantity you are using.
Heat the tawa/ Pan / girddle season it with oil use a cut onion or a brush to do so.
Spread the batter in a circular motion to make set dosa,do not try to spread it thinly it should be thicker close it with a lid. Once cooked you will see loads of holes in them, then sprinkle oil and leave it for another minute then take it out and serve it with any accompaniment you have chosen with it.

Notes:
Sometimes when we make the batter in winter because of the cold weather it takes 15 hours to ferment! So, totally depends on the temperature just like your bread where yeast needs a warm temperature . But, the dosa batter needs warmer temperature than this.

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Set Dosa / A Crepe with a thousand holes!!

Delicious Soft and spongy Pancakes / crepes served with chutney and saagu, A south Indian delicacy

Course Indian Breakfast

Cuisine Indian

Prep Time 12 hours hours

Cook Time 10 minutes minutes

Total Time 12 hours hours 10 minutes minutes

Author Jayasri

Ingredients

• Red Rice / White Rice: 3 and 1/2 Cups
• Black Urad dal / Uddina Bele: 3/4th Cup
• Poha / Beaten Rice: 1 Cup
• 1 tbsp of Fenugreek seeds
• 1 fist full of Moong dal or Channa dal

Instructions

• Wash and soak Rice, Fenugreek seeds and Moong dal/Channa dal in a vessel
• wash and soak Urad dal separately
• Wash and soak Beaten rice separately.
• They should be soaked for at least 6 hours. After 6 to 7 hours grind them into a very fine paste. I usually grind Poha/Beaten rice with rice so it grinds very well and then I grind Urad dal separately.
• Once everything is finely ground to a fine paste. Mix all the batter and leave it to ferment for at least 8 hours or overnight, depending on where you live.
• Once it is fermented take the batter as required for how much you would like to use and add some water to make into a pouring consistency like pancake.
• You can add salt to the whole batter or add it to the quantity you are using.
• Heat the tawa/ Pan / girddle season it with oil use a cut onion or a brush to do so.
• Spread the batter in a circular motion to make set dosa, do not try to spread it thinly it should be thicker close it with a lid. Once cooked you will see loads of holes in them, then sprinkle oil and leave it for another minute then take it out and serve it with any accompaniment you have chosen with it.

Notes

Sometimes when we make the batter in winter because of the cold weather it takes 15 hours to ferment! So, totally depends on the temperature just like your bread where yeast needs a warm temperature . But, the dosa batter needs warmer temperature than this.

The post Set Dosa / A Crepe with a thousand holes!! appeared first on My Veg Fare.

My neighbour Manu Aunty back home is the most wonderful lady I have ever come across, we get acquainted when I was 15 yrs Old!  I still remember it as if it was yesterday.   Our acquaintance turned into a strong bond.  I used to go with her to all her family functions!, I became one of her family members.  It was all such fun when we were young we used to enjoy so much going around with her to all the family trips and every family functions.  She is basically a Jain and I learnt a lot of cooking from her she was born and brought up from Mysore, but her parents were north Karnataka, you could see the touch of Dharwad, Belgaum, style in her cooking.  I learnt quite a lot of dishes from her and her relatives.  Remember the Maavinhannina Seekarne (Mango Milk Shake) I have posted long back, was one such dish I saw her family serve it with obattu(poli).  She makes obattu in a different way will post her recipe someday soon.

The Best are her Avarekaalu usli in the season with rice flour flat bread is simply awesome,  It will be so tasty.  I can keep writing about her cooking the whole day.  She is such a sweet lady I have never seen her with a sad face ever, she always has this beautiful smile feels like you are home.  She never sends anybody without serving them with some of her home-made delicacies.

Last time when I visited Bangalore, I always visit her as soon as possible, as she lives next door I jump to her house from our balcony!!, that's what I always do and my mum hates it, she thinks someday I might fall from there, but it's a quick way :).  So, when I went and knocked her door, she opened the door for me and we started chatting, we went straight to the kitchen as she was making morning breakfast and this is what she was making!!, I suddenly thought I want to capture it, I told her I will be back in a minute and jumped back into my house took my camera and came running back.  I had no props or anything but enjoyed taking photos of the process of favourite Rotti.., you can see step wise photos, hope you enjoy making and devouring it.

If you are familiar with making Ubbu Rotti/ Rice flour flat bread or Jowar Rotti this is one you can make easily as it is similar to that, You don't need anything special to serve this with as it is spicy already just with yoghurt it tastes really delicious.

Kaarad Rotti (Spicy Rice Flour Flat Bread)

Recipe Author: Jayasri
Recipe Source: Manu Aunty
Recipe Type : Breakfast/Indian
Prep time : 10 minutes
Cook time : 10 minutes
Serves : 3

Ingredients:
2 Cups Rice Flour
1/3 to 1/2 Cup Fresh Coconut
1 and 1/2 to 2 tsp Chilli powder
1 tsp Salt or as required
2 to 3 tbsp Finely chopped Coriander
1 Sprig curry leaves finely chopped
3/4 to 1 Cup of very warm water

Method:
In a bowl take Rice flour and all the other Ingredients except water, mix well now start adding water little by little for making a small ball. Don't make a ball with all the flour at once, It's better to make little by little.

You need to add rice flour liberally on to the surface and keep beating it around like you do in Jolada rotti turning it around so that it doesn't stick to the surface.

If you are unable to keep making it to round as big as she has made, it takes time to practice so, you can use rolling pin and make it to a round, don't forget to add rice flour liberally on to the surface now and then otherwise it will get stuck.  I would say start with little round balls and spread it more than your palm size to start with.

She has made a perfect round as you can see. slide it on to a plate and on to the tawa.

Once you have put it on the tawa, sprinkle water on top of it, so it gets wet all round, which helps in cooking.

Keep a wet cloth and press it around lightly this helps in making the rotti  fluff a little bit.

Add some oil on both sides of the rotti, and cook well on both the sides until you see little red spots.

Once it is done serve it with yoghurt which is really perfect for the summer weather.  I enjoyed it with some pickle.  She had more chilli powder so, it was very spicy and yoghurt was a good combo.  I went home and made the same breakfast but used less chilli powder so I served it with yoghurt and chutney powder mixed in it.

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Kaarad Rotti (Spicy Rice flour Indian flat Bread) #Gluten Free #NationalVegetarianweek #Vegan

Enjoy this spicy Rice rotti, for a delicious breakfast

Course Breakfast

Cuisine Indian

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 3

Author Jayasri

Ingredients

• Ingredients:
• 2 Cups Rice Flour
• 1/3 to 1/2 Cup Fresh Coconut
• 1 and 1/2 to 2 tsp Chilli powder
• 1 tsp Salt or as required
• 2 to 3 tbsp Finely chopped Coriander
• 1 Sprig curry leaves finely chopped
• 3/4 to 1 Cup of very warm water

Instructions

• Method:
• In a bowl take Rice flour and all the other Ingredients except water, mix well now start adding water little by little for making a small ball. Don't make a ball with all the flour at once, It's better to make little by little.
• You need to add rice flour liberally on to the surface and keep beating it around like you do in Jolada rotti turning it around so that it doesn't stick to the surface.
• If you are unable to keep making it to round as big as she has made, it takes time to practice so, you can use rolling pin and make it to a round, don't forget to add rice flour liberally on to the surface now and then otherwise it will get stuck. I would say start with little round balls and spread it more than your palm size to start with.
• She has made a perfect round as you can see. slide it on to a plate and on to the tawa.
• Once you have put it on the tawa, sprinkle water on top of it, so it gets wet all round, which helps in cooking.
• Keep a wet cloth and press it around lightly this helps in making the rotti fluff a little bit.
• Add some oil on both sides of the rotti, and cook well on both the sides until you see little red spots.
• Once it is done serve it with yoghurt which is really perfect for the summer weather. I enjoyed it with some pickle. She had more chilli powder so, it was very spicy and yoghurt was a good combo. I went home and made the same breakfast but used less chilli powder so I served it with yoghurt and chutney powder mixed in it.

The post Kaarad Rotti (Spicy Rice flour Indian flat Bread) #Gluten Free #NationalVegetarianweek #Vegan appeared first on My Veg Fare.

Don't wonder why I am posting a cold soup when we still have chilled winter days here, as of my last post when we had that beautiful day the saga continued,  I needed something cold to eat as well, I did quite a lot shoots that week, as I went crazy when I saw the sun!

After long day's work in the garden, I didn't want to spend too much time in the kitchen.  I wanted to fix something quickly.  When I stood in my refrigerator my mind went blank!  kidding! my mind was blank because I hadn't made up my mind about what to cook ?  Let me make a one pot meal with rice dump everything in my cooker and that's it! My daughter came down and said make some soup mom as we have some French Bread.  So, Ok!  I know what to make,  next is which vegetable or any other ingredient? That's when I saw these bunch of Beetroots I had, actually loads of them!  I decided on making a Beetroot soup but didn't want to have it hot so decided on making it cold.  I had been chopping and trimming all my plants, I have a Bay leaf tree and a Kaffir Lime tree you must have noticed it in my last post, I used them to decorate my styling :), I used those fresh cut leaves in my soup.

This soup was so delicious for the weather, it had some sweetness and it is very easy to make.  It might not be everybody's cup of tea if you like beetroot you might like this.  But, it went so very well with my bread I had 2 cups of it, I had some left over which I had it in my fridge next day hubby came home and had it.  He loved it too.

If you try this and like it share it with me, I would love to hear from you...,

Cold Beetroot Soup or Chilled Beetroot Soup

Recipe Author: Jayasri
Recipe Type: Soups
Prep time: 5 minutes
Cook time: 15 minutes
Serves : 4
Shelf time: 2 days

Ingredients:

3 Medium Sized Beetroots
1'' Ginger
3 Garlic cloves
4 Kaffir Lime Leaves
2 Cups thick Yogurt
2 to 3 tbsp Cre'me Fraiche (optional)
4 to 5 tbsp Chopped Chives/Coriander
1 tbsp Cumin seeds
2 to 3 Bay Leaves
4 Cloves
2 tsp Black pepper

Method:

Wash, Peel and chop Beetroots. Roast Cumin seeds and pepper until the cumins crackle.
In a pressure cooker take chopped Beetroots, peeled Garlic cloves, Kaffir lime leaves, Bay leaves, roasted cumin, roasted Black pepper and cloves.
Steam them all in 1 cup of water for 3 whistles.
Once cool discard  the Bay leaves and Kaffir lime leaves and rest put them in a blender and blend them into a smooth paste.
Add another half cup of water if needed when blending them into a smooth puree, to this add 2 cups of yogurt and salt blend well together.
If you want it thick and creamier add more yogurt or add water  to make it slightly semi liquidy.

Season it with pepper and salt if  you need, serve it with chopped chives or cilantro, I used chives and oven roasted crispy Kale and some croutons and some Cre'me Fraiche before serving.

Notes:

This soup is on a bit sweeter side because of the beetroots, even if you seasoned more with peppercorns it really doesn't help much, I would just say, have it as it is, with a tolerable seasoning and enjoy it as it is.If you don't find Kaffir lime leaves you can substitute with one tbsp of lemon juice or just omit it from the recipe

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Cold Beetroot Soup

Beetroot soup served chilled or cold is delicious during summer for a cooling tummy and also yummy to enjoy this one quick to make recipe.

Course Breakfast, Dinner, Lunch box

Cuisine International

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 4

Author Jayasri

Ingredients

• 3 Medium Sized Beetroots
• 1 '' Ginger
• 3 Garlic cloves
• 4 Kaffir Lime Leaves
• 2 Cups thick Yogurt
• 2 to 3 tbsp Cre'me Fraiche optional
• 4 to 5 tbsp Chopped Chives/Coriander
• 1 tbsp Cumin seeds
• 2 to 3 Bay Leaves
• 4 Cloves
• 2 tsp Black pepper

Instructions

• Wash, Peel and chop Beetroots. Roast Cumin seeds and pepper until the cumins crackle.
• In a pressure cooker take chopped Beetroots, peeled Garlic cloves, Kaffir lime leaves, Bay leaves, roasted cumin, roasted Black pepper and cloves.
• Steam them all in 1 cup of water for 3 whistles.
• Once cool discard the Bay leaves and Kaffir lime leaves and rest put them in a blender and blend them into a smooth paste.
• Add another half cup of water if needed when blending them into a smooth puree, to this add 2 cups of yogurt and salt blend well together.
• If you want it thick and creamier add more yogurt or add water to make it slightly semi liquidy.
• Season it with pepper and salt if you need, serve it with chopped chives or cilantro, I used chives and oven roasted crispy Kale and some croutons and some Cre'me Fraiche before serving.

Notes

This soup is on a bit sweeter side because of the beetroots, even if you seasoned more with peppercorns it really doesn't help much, I would just say, have it as it is, with a tolerable seasoning and enjoy it as it is.
If you don't find Kaffir lime leaves you can substitute with one tbsp of lemon juice or just omit it from the recipe

The post Cold Beetroot Soup appeared first on My Veg Fare.

Dosaay or Dosa, when I hear that word my mouth waters, at least, I would say for most of the south Indians it would right?  If you got the batter ready your breakfast is easy peasy.  Just like Idlies it is comfort healthy and classic. A must breakfast in every south Indian home with lots of variations. If I make the batter once it stays up to almost a week and we can make as many variations as we like.  I haven’t kept the batter for a week usually 3 days max and a minimum of 2 days at most.

Back home in Bangalore we have lots of Darshini’s and exclusively Dosa joints who make just Dosa, there is always a big crowd, any time of the day.  When you spread the Dosa on the tawa (Girdle) whole house is filled with the aroma and all I can say is you just can’t say no.  The bile juices are aroused and fill your tummy making you run to the kitchen.  That’s what my children say!

Every morning at least 4 to 5 times I need to keep calling them to come down and have their breakfast. I mean  Literally break the fast as they don’t get up until past 12 (that’s when they have their holidays).  When it's Dosa they come running down when they get the aroma of Dosa right into their Duvet.

When I say dosa their next question is ‘’amma jothegenoo’’ (what’s with it?) aloogadde palya maadideeyaa?  (Have you made potato curry to go with it?)  Standard question and answer which they ask and answer themselves.  Because I don’t have to because they know I would definitely make it!  Do you know why my children love to go to India just to eat masala dosa their first preference then visiting the family, Last time when we visited almost 4 days in a week we had breakfast outside, I thought my mum had some time off from her cooking spree up and early in the morning so she can plan and cook leisurely our Lunch and Dinner :).  Every time when we visit India and every hotel they visit especially my twins - one orders Dosa and the other Idli.

When they come home from Uni now, the first thing they text me is Amma make Dosa/ Idli.  Especially my son thinks I am the loveliest/greatest/awesome etc etc, mum in the universe on every morsel he eats. My girls keep laughing and tell me amma he is buttering you up.   He brings out all the Adjectives possible to praise me.

So, all this started because of these twins from past 2+ years.  I make a lot of readymade stuff at home for my hubby who keeps travelling even though he loves Dosa and Idli he prefers to take something he can cook quickly like a one pot meal.  When my children left for Universities I started worrying about their food habits, especially my son who loves south Indian food, my daughter she manages with pasta but not him.  He needs his rice and sambhar at least once in a day.

That’s when I started planning to make readymade food and freezer meals.  I cook and freeze some meals so that they can just take it out and warm them up (and I keep filling up their freezer now and again!)  I make readymade Idli batter and Dosa batter because they did not like the shop bought ones, unfortunately.  This Dosa batter seems to be close to the home-made authentic Dosa batter so my children say that's their verdict.  That’s what my family say!  I had never thought of sharing it.  One of my friends asked me as she liked it when she had it at my place and suggested why not post it on the blog.  Sometimes I get scared to post thinking people may not like it or if it is not up to the mark, but as my friend said ‘’Jay you can’t please everybody, at least, it may be useful for some, go ahead and post it’’ my kids wanted me to share it as they said, it’s useful for their friends too. I have a few fans because of my children's friends.  I will share some of my ready-made mixes.  Keep checking my blog for updates.  So here is my recipe.

I would like to tell you before that it is not the original authentic batter which is usually soaked for few hours and had to get fermented before use.  This is nearly there.  Tastes good (I won’t say great because I want you to try and tell me if it is really a great recipe).

INGREDIENTS:

2 1/4 cups of Rice flour
½ Cup Urad Dal flour (I use readymade powder)
½ Cup Aval/Poha
½ Cup fine Semolina (Upma Rava)
1 tbsp powdered Methi flour
4 tbsp of Gram Dal flour (Besan flour)
1 tsp Eno fruit salt (check my notes)

METHOD:

Dry Roast the rice flour, Gram flour and Urad Dal flour for few minutes, until it is slight warm enough.  Allow it cool down. Then dry roast Aval and Rava (Semolina) until they are warm enough as well.  Allow it cool down as well.

Once Aval and Rava is cooled down grind them to a very fine powder and then mix it with other flours.  To this add Eno fruit salt and sieve them 2 to 3 times until they are well blended together.  I pack these in small air tight pouches so they can use one pouch at a time.

TO MAKE DOSA BATTER

To the above mix, you can add water as much is needed to make it into a Dosa batter consistency and add salt as required and proceed to make Dosa as is usually done.  This Dosa turns out to be very crispy and has a good colour as well.

NOTES

• You can use this Dosa batter as said above like readymade mix.
• You don’t have to make it immediately prepare this flour without the Eno fruit salt. Day before just add water as needed and leave it to ferment overnight and make Dosas in the morning!  You don’t have to grind anything saves your time.
• I don’t use any preservatives but if you want you can add ½ tsp of citric acid they say it’s a mild preservative. But, as far as I know all preservatives have their minus points.  I read that if you have IBS problems or digestive problems it might trigger on a longer usage.
• For the above flour mix, I mixed around 2 ½ liter of water. I haven’t specified how much water because the flours I use and other ingredients I use may differ from the products you use.
• I make my own methi powder.

Hope this helps any questions write to me. Try out and tell me if you like it.

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Home made Masala Dosa Mix

A perfect ready made mix for Dosa, turns out beautifully crispy and tasty. A south Indian breakfast Delicacy

Course Breakfast

Cuisine South Indian

Prep Time 10 minutes minutes

Cook Time 7 minutes minutes

Total Time 17 minutes minutes

Servings 25

Author Jayasri

Ingredients

• INGREDIENTS:
• 2 1/4 cups of Rice flour
• ½ Cup Urad Dal flour I use readymade powder
• ½ Cup Aval/Poha
• ½ Cup fine Semolina Upma Rava
• 1 tbsp powdered Methi flour
• 4 tbsp of Gram Dal flour Besan flour
• 1 tsp Eno fruit salt check my notes

Instructions

• Dry Roast the rice flour, Gram flour and Urad Dal flour for few minutes, until it is slight warm enough. Allow it cool down. Then dry roast Aval and Rava (Semolina) until they are warm enough as well. Allow it cool down as well.
• Once Aval and Rava is cooled down grind them to a very fine powder and then mix it with other flours. To this add Eno fruit salt and sieve them 2 to 3 times until they are well blended together. I pack these in small air tight pouches so they can use one pouch at a time.
• TO MAKE DOSA BATTER
• To the ab<g class="gr_ gr_159 gr-alert gr_gramm undefined Punctuation only-ins replaceWithoutSep" id="159" data-gr-id="159">ove</g> mix you can add water as much is needed to make it into a Dosa batter consistency and add salt as required and proceed making Dosa as is usually done. This Dosa turns out to be very crispy and has a good colour as well.

Notes

You can use this Dosa batter as said above like readymade mix.
You don’t have to make it immediately prepare this flour without the Eno fruit salt. Day before just add water as needed and leave it to ferment overnight and make Dosas in the morning! You don’t have to grind anything saves your time.
I don’t use any preservatives but if you want you can add ½ tsp of citric acid they say it’s a mild preservative. But, as far as I know all preservatives have their minus points. I read that if you have IBS problems or digestive problems it might trigger on a longer usage.
For the above flour mix I mixed around 2 ½ liter of water. I haven’t specified how much water because the flours I use and other ingredients I use may differ from the products you use.
I make my own methi powder.

The post Home made Masala Dosa Mix (Ready made Dosa mix) appeared first on My Veg Fare.

It’s already 2^nd of December yeah! That’s right, days just fly off like I said yesterday.  I can’t write something like my mother used to bake bread or how I loved my sandwiches in my Lunch Box.  Very rarely I used to take bread sandwich, actually I can’t even rememberJ.  The only thing I can remember of Bread is 2 things one is Jam / sugar sandwiched bread toasts and just bread toasts with my milk / coffee when I used to fall sick.  The Milk breads which we used to get in Bangalore were really tasty.  Have you ever tried my Milk bread you should give it a go.

When my kids started going to school, I used to give them sandwiches sometimes, they always loved it with Butter and Jam (Toast with butter and Sandwich with Jam)!  As they used to take Indian food in their lunch Box which they loved.   But they were all bygone days, soon as they started refusing to take Indian food in their lunch box.  The most they were ready to take was Indian flat breads (Chapatis /parathas).  They said they wanted something to hold in their hand and eat as they had no proper place to sit and eat or they would say they had no time to have a relaxed lunch break, well as they grow up they start giving me  reasons as they want their way.  In the beginning, I was worried then started looking for healthy breads to make sandwiches and started exploring new ingredients to sandwich between them.  Not just that until they finished their schooling every week I used to bake my own bread at least twice, they loved home baked breads as well.

This filling has always been one of our favourite, Each and every time when I send this bread toast I get texts from my hubby and children after their lunch break that it was awesome.  A filling which hearty healthy and a wholesome either as your breakfast or for your lunch box.

Avocado and Spring Onion Grilled Cheese Sandwich

Author: Jayasri
Recipe type: Breakfast / Lunch Box
Cuisine: International

Ingredients:
2 Avocado
1 Bunch Spring Onion
1 medium sized red onion/ Bombay onions
1 Large Green Capsicum
1 or 2 Green chillies finely chopped (optional)
½ tbsp. of Chilli flakes
1 and ½ tsp salt (as required)
1 or 2 tbsp of Lemon Juice
Any herbs of your choice
(Coriander leaves, parsley, chives, Basil anything you like)

Method:
Remove the skin from the Avocadoes and chop them into pieces, wash spring onions and chop into fine pieces, the same goes to capsicum and onions chop it finely as well.  Chop green chilies if using or use chili flakes and required salt, squeeze a tbsp of lemon juice.

Mash them a little bit mix them all together, just they all combine well together to this add finely chopped herb of your choice (I used coriander leaves). Combine them all well together and keep it aside for few minutes.

Take Bread of your choice butter it put the filling and some cheese on it and grill the sandwich for a wonderful aromatic Grilled sandwich.

You can make it VEGAN by not using Cheese.

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Avocado and Spring Onion Grilled Cheese Sandwich

A wholesome hearty and healthy meal in itself for a good start of the day or for a filling and tasty Lunch Box

Course Breakfast / Lunch Box

Cuisine International

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Author Jayasri

Ingredients

• 2 Avocado
• 1 Bunch Spring Onion
• 1 medium sized red onion/ Bombay onions
• 1 Large Green Capsicum
• 1 or 2 Green chillies finely chopped optional
• ½ tbsp. of Chilli flakes
• 1 and ½ tsp salt as required
• 1 or 2 tbsp of Lemon Juice
• Any herbs of your choice
• Coriander leaves, parsley, chives, Basil anything you like

Instructions

• Remove the skin from the Avocadoes and chop them into pieces, wash spring onions and chop into fine pieces, the same goes to capsicum and onions chop it finely as well. Chop green chilies if using or use chili flakes required amount of salt and squeeze tbsp. of lemon juice.
• Mash them a little bit mix them all together, just they all combine well together to this add finely chopped herb of your choice (I used coriander leaves). Combine them all well together and keep it aside for few minutes.
• Take Bread of your choice butter it put the filling and some cheese on it and grill the sandwich for a wonderful aromatic Grilled sandwich.

Notes

You can use this to sandwich around 1 pound of bread

The post Avocado and Spring Onion Grilled Cheese Sandwich appeared first on My Veg Fare.

Hi everybody, as I said earlier in my post, this is the second version of my pull apart bread which I baked for WKTB # 1, I had asked to guess my filling as if I was going to bake with some great filling, when I see now how many breads with Yummilacious fillings all my friends have baked, I was acting like a school girl talking about a simple filling anyways,  Aparna had almost guessed it  telling me it must be carrots and coriander.. nearly their, you were right Aparna it has both the Ingredients.
Long time ago I had baked little buns / baps with this filling but not as a filling but had incorporated it into the bread itself, they were so yummy but I had forgotten to take photos then, My kids loved this as they are quite spicy.They enjoy these with Tomatoes, cucumbers and some cheese on it for their lunch box.
This  happened in a jiff that day , I had completely forgotten about this filling, I had made some chat masala for my kids snacks when they come back home from school, and I was planning to bake a bread as the other one was nearly at its end, I was left out with this mixture and we were all full I was wondering what to do with it, then I remembered about my dough which was proofing, that was when I decided I could use this as a filling..., so here is how this bread goes..

Coming back to this post When Aparna of My diverse Kitchen, the lady I was talking about mentioned on fb about baking bread all through the year,  we all joined hands with her who had the Knead to bake decided to bake with her.  Hope you all Enjoy the virtual treat.. we have made,  just hop to Aparna's blog for the sweet and savoury versions 

CHAT MASALA PULL APART BREAD
This bread makes a large loaf

INGREDIENTS:
FOR THE DOUGH
2 tbsp of warm water
1 tsp sugar
2 tsp Yeast
3 cups of Whole wheat White Bread flour ( nearly 375 gms (plus extra around 50 grms)
1 tsp salt
3 tbsp Olive oil
1/2 cup milk ( soya milk )
3/4 cup of water

FILLING:
1 Medium sized carrot
1 Large Onion
2 tbsp cup packed chopped coriander Leaves
1 tbsp sweet chutney
1 tbsp green chutney
2 to 3 extra Green chillies (optional)
salt as required

NOTES
* As I have always said my oven temperature is very high so I bake them at Gas mark 3
** My bread got baked by 40 minutes
*** I remove my bread immediately after 10 minutes the bread will be still very warm because of this the bottom side becomes soggy if left in tin for a long time this is my experience so I always take it out and leave it on the the wiring rack this helps the bread cooling down without a soggy bottom, sometimes I turn out  the bread place it in the loaf pan again and bake it for 5 more minutes this makes my bread has a crusty bottom as well :)).
You can add Honey, Maple syrup, Jaggery instead of sugar too..

VEGAN VARIATION: 
1. You can use Vegan butter, Vegan cheese in place of the Vegetarian Cheeses.
2. You can otherwise omit the cheese itself
3. In place of milk you can use Oats milk, Almond milk, soya milk or Just plain water

If you ever try these variations leave a note here so I would be delighted to know how it turned out.

VARIATION AND TIPS
1. You can also add in the filling with smoked sweet corn, finely grated or chopped Mango ( Totapuri Mangoes which are used in India to make these kind of chats they are kind of sweet and sour ).
2. When I baked this bread I used the wrong Loaf tin so it bloomed out of my tin as you can see.
3. If you omit cheese this becomes a Vegan bread, and would be my kind of bread.

This Bread is also yeast spotted.

see you tomorrow with an unusual bread filling...

The post Chat Masala Pull Apart bread - We Knead to Bake # 1 appeared first on My Veg Fare.

This is one of the most classic authentic South Indian recipe, which you would have seen in many blogs, It is best to eat it really warm.  Some do like it, some don't, anyways I love this for a lot of reasons, particularly when I am travelling.  When ever I go to India and I am travelling my breakfast in Hotels / Restaurants would be this or Idlies. For two reasons,  Moong dal in this helps to keep your body cool. Ginger, Pepper and Cumin keeps it more healthy and  easily digestible not a very spicy food either. well, when it comes to Ghee may be they would have messed it up but again it will not be like home-made with pure Ghee, but, will not have too much Ghee in it either so adjustable than eating oily Dosa / Poori etc.., As said earlier Idlies are definitely perfect breakfast as they are steam cooked and again easily digestible.  well, that was quite a long list of things I had to say.. coming back to this recipe.
This is the month of Marghazi, a month completely dedicated to Lord vishnu by Andal for her love for him, which I have mentioned about her and about the significance in my older posts. Check here if you are interested.  This whole starting from December 14th  everyday we offer Ven Pongal to the God as Prasadam / Neivaidyam , My mum even today makes this everyday in a little Vangala Kinni ( bronze small bowl ). well, you know why I mentioned amma and not me, I don't make it everyday but try and make it once in a week, Usually on a saturday, festival or not.., Even in Temples this is given as prashadam every day and the temples open very early and close early as well in this month.

VEN PONGAL / KHARA PONGAL ( RICE AND MOONG DAL KHICHDI )
Cooking time: 30 minutes
Serves 4

INGREDIENTS:
1 Cup Raw Rice ( I use sona Masoori)
1/4 + 2 tbsp cup Moong dal  / Payatham (Pasi ) Paruppu / Hesaru Bele / Pesara Pappu
1 tsp Coarsely crushed Cumin seeds
1 tsp whole pepper corns
1'' Grated Ginger
Salt as Required ( around 2 tsp )*
3 and 1/2 Cups of water ( see notes )
1 Cup Milk ( see notes)

SEASONINGS:
1 tsp whole Cumin seeds
1 tsp Coarsely Crushed Pepper corns
1 sprig (10-15) Curry leaves
2 tbsp Chopped ( broken) Cashews
1/4 Pure Ghee**

METHOD:
Coarsely Crush Pepper and Cumin in a pestle and mortar.
Grate Ginger finely.
In a pan with a tsp of Ghee in a medium  flame fry Moong dal until it gives a nice aroma.
In a Pressure cooker, take  water  and milk add the fried Moong dal
Then add washed Rice into this as well.
Add required quantity of salt, grated Ginger, Crushed cumin and whole pepper,
Close the lid and pressure cook for 2 whistles / 3 whistles***
Meanwhile in a little wok / pan heat in a medium flame 2 tbsp of Ghee, to this add crushed Pepper and whole cumin seeds  lower the flame then add broken cashew nuts fry for a minute once they start changing colour switch off the stove remove it from the stove then add curry leaves give a few seconds stir then add the remaining ghee in it and set aside.
Once the cooker is cool, Remove the lid add the seasonings completely mix well and now it is ready to serve.

NOTES:
The water and milk I have suggested will make a perfectly cooked pongal, If you like it a bit more liquidy like my Hubby does, add extra warm milk or water whatever you prefer and mix well.
* Remember to adjust salt  the amount I have suggested is the salt I use, as well.
**I have also suggested 1/4 cup Ghee, you can reduce or increase it as much as  Ghee required.
***If you prefer it not too much cooked  you can switch off the stove, If you want it very soft then wait for 3 whistles and then switch off the stove.
Do not burn the cumin seeds it will taste differently, that is why I have suggested you to keep the flame low.

The post Ven Pongal / Khara Pongal ( Rice & Moong Dal Khicdi / One pot Meal ) appeared first on My Veg Fare.