#green Gram dosai

[parveens-kitchen]

Green Gram Dosai

Nutrient-Packed Green Gram Dosai: A Healthy Twist on Tradition.In the realm of South Indian cuisine, dosai holds a cherished place. The classic dosai, prepared with a blend of black gram (urad dal) and rice, has been a breakfast staple for generations. However, there’s a lesser-known variation that offers both a delightful change of pace and a nutritional boost – the Green Gram Dosai. Unlike its…

[healthysrecipes]

Weight loss Recipes _ Green Gram Dosa _ High Protein Breakfast _ Healthy Recipes _ Dosa Recipe

Green Gram Dosa | High Protein Breakfast | Healthy Recipes | Dosa Recipe | Sprouted Green Gram Dosa @HomeCookingShow

Prep Time: 20 mins Cook Time: 25 mins Servings: 4

Ingredients

Green Gram - 1 Cup Raw Rice - 50 Gm (Soaked For 1 Hour) Green Chilli - 4 Nos Chopped Chopped Ginger Rock Salt -1 Tsp Cumin Seeds - 1 Tsp Turmeric Powder - 1/2 Tsp Asafoetida Powder - 1/2 Tsp Water Ghee

Method:

Soak the green gram for 12 hours in water.

Transfer the soaked green gram into a muslin cloth, close the cloth, drain the excess water and let the soaked green gram rest for 12 hours for sprouting.

Keep the sprouted green gram aside.

Soak the raw rice/parboiled rice in water for 1 hour.

Now take the soaked rice with water, chopped green chilies, chopped ginger, rock salt, cumin seeds, turmeric powder, asafoetida powder, sprouted green gram in a mixer jar and pulse a few times without adding the water.

Transfer the ground mixture into a large bowl and add salt along with some water.

Mix it well and make sure it is in the dropping consistency.

Heat a tawa and drop a ladle of batter, spread it evenly.

Apply some ghee on the sides.

Roast the green gram dosa perfectly on one side and flip it to the other and roast again.

Healthy and tasty green gram dosa is ready to be served with any chutney of your choice.

Hello Viewers, Today we are going to see making of sprouted green gram dosa recipe. green gram dosa is a nutritious breakfast gives you the energy to take on the day-to-day challenges. This moong dal dosa is so yummy and best taste guaranteed with the tips mentioned in this video. This green gram blends well to give your breakfast recipes a smooth texture. The pesarattu dosa goes well with coconut chutney or Peanut chutney. This Dosa is very healthy compared to normal Dosai, hope you try this Healthy sprouted moong dal Dosa at your home and enjoy.

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[healthyfoodchef]

Watch "பச்சை பயறு தோசை | Green gram dosai Recipe | Pacha payaru dosai in Tamil |Healthy dosai recipe" on YouTube

[marxpobert-blog]

It is the sea that greets you everywhere in the luxurious Novotel Visakhapatnam Varun Beach Hotel. Look out from your room, your breakfast table, your gym, your infinity pool and the ocean is right in front of you. Located  in the heart of the Visakhapatnam, Novotel Vizag stands as a magnificent edifice and is one of the popular hotels in Vizag near RK beach. I was literally lost in the ocean, singing an ode to sunrises and sunsets, while sipping filter coffee and biting into soft pesarrattu ( dosa made with green gram or yellow lentils) with spicy gongura chutney. I was a guest of Novotel Vizag early this year and personally it is one of my favourite 5 star hotels in Visakhapatnam. My days were filled with instagrammable moments. So, I decided to write a post around these beautiful views and experiences showered upon me.

Moment 1 – Touched by a very sweet and personal greeting

It is extremely touching when you walk into your room after a long journey and find a personalised greeting. This is absolutely special. The photographs are actually chocolates and I was told that the F&B team spent almost half a day to choose the photos and make these delicious chocolates. Thank you so much !

Moment 2 – The sun, the sea, the froth and filter coffee

I am not a morning person but I just cannot resist strong frothy filter coffee . So watching the dawn break from the rooftop terrace of Novotel Vizag, I was actually feeling so refreshed with the breeze blowing right in my face. The sun was not very punctual as the clouds had gathered but it was worth the wait. There is a jogging track on the terrace and I actually finished my morning walk . I will also recommend the Infinity Bar and Restaurant on the rooftop terrace but more on that later.

Moment No 3 – Breakfast on the boat

I was not at sea but here I was floating right on land. This was my favourite moment. After the hot and steaming cup of coffee, I was hungry. But instead of heading to The Square, where the breakfast buffet is served, I had a special treat at the Boat. It was beautiful watching the morning glow and binging into a colourful spread of beetroot puris and crispy vadais, hot dosais and pesarattus besides a fruit platter filled with berries served with some pancakes. Yea, I just went for another walk along the beach after the sumptuous royal breakfast.

Moment no 4 – A sea of blues at the Infinity Pool

These are the kind of Monday morning blues that I like. The infinity pool is everyone’s favourite haunt and it is the perfect place to chill and relax on a lovely sunny day.You almost feel like you are floating in the ocean as well.

Moment no 5 – Cocktails at Infinity

Although my favourite restaurant is the Indian Zaffran, I kept heading to Infinity to quench my thirst and to gaze at the oceans endlessly.I just loved the vibe here. I would sit outdoors and sip the cocktails and lose myself in the views of the ocean.

Moment no 6 – You dont always need a drone

It is great to have a room with a view, especially if if looks out into the sea  . But looking down from the rooftop, I also got a view of the empty streets of Vizag and it seems like time has virtually stopped here.

Moment No 7 – Walking along the beach

It almost feels like a private beach, especially when you have it for yourself.  One of the dreamy moments that I can never forget

Which of these are your favourite moments ? I was hosted by Novotel Vizag for a couple of nights and it was my first introduction to the coastal city in Andhra Pradesh. If you are looking for 5 star hotels in Visakhapatnam, then look no further than Novotel Vizag. The luxury hotel with 225 rooms is a landmark by itself and is one of the popular hotels near RK Beach. It is a stone’s throw from the main attractions, especially the museums. I would recommend the Submarine Museum and the TU 142 Aircraft Museum. Besides the RK Beach, there is also the Rusikonda Beach and the Yarada Beach. There are several restaurants and bars including the Infinity and VUE Lounge Bar.  Among the restaurants, Zaffran is one of my favourites besides The Square. And needless to say, I ate like there is no tomorrow and I also brought some local masala and spicy powders from there . Thank you for a lovely trip and some great memories.

The post Seven instagrammable moments in Novotel Vizag appeared first on Lakshmi Sharath.

[sandhyasmycookingjourney]

Kothamalli Thuvayal / Cilantro Thuvayal / Coriander Leaves Thuvayal

After the overload of sweets and snacks for Deepavali, this week all we wanted to eat was some simple food. I had made this thuvayal for dinner from Meenakshi Ammal’s Cook and See book. This thuvayal was made out of necessity because accidentally I had bought two large bunch of cilantro and I had to use it before it went bad. Also I had plans to make dosais sometime during the week, so figured we could eat it with rice one day and eat the leftovers with Dosai. The bright vibrant green color got my kids eager to taste it especially my little one. If you like cilantro/coriander leaves then you would love this thuvayal. I had made it medium spicy, so if you like yours spicy add a couple of more red chilies. This is my post for this week’s cooking from a Cookbook challenge.

Preparation time – 5 mins Cooking time – 10 mins Difficulty level – easy

  Ingredients to make Kothamalli Thuvayal / Cilantro Thuvayal / Coriander Leaves Thuvayal – (serves 6)

Cilantro / coriander leaves – 1 large bunch Oil – 2 tsp Mustard seeds – ½ tsp Ullutham paruppu / urad dal/ black gram dal – 3 tsp Red chilies – 4 Asafetida – ¼ tsp Tamarind – marble size or ¼ tsp of tamarind paste Salt – to taste

Procedure to make Kothamalli Thuvayal / Cilantro Thuvayal / Coriander Leaves Thuvayal –

Discard the thick stems from the cilantro and wash them well. Make sure that you leave a little bit of the stem, because they have lots of flavor in them. Just remove the tough thick past of the stem. Drain it on a colander and keep it aside.

Heat the oil in a pan. Add the mustard seeds, Urad dal, red chilies and asafetida and fry it until the dal becomes golden brown.

Now add the washed cilantro and give it a quick stir. Turn off the flame right away. Do not fry/cook the cilantro because then it will lose its bright green color.

 Cover the pan and leave it for 10 mins. The cilantro will wilt in the heat left in the pan and at the same time will remain green.

Grind the fried ingredients with the tamarind and salt. Be sure to leave a little bit of the fried seasoning (mustard seeds and urad dal) to add it to the thuvayal later. Serve on top of hot rice with some gingelly oil or ghee. Also tastes great with dosai and idli.

Read the full article

[canbrindhaskitchenandtips]

Lunch Idea

Lunch :********My daughter visited with her family. I wanted to make one item to everyone's liking . For son-in-law :Tomato and coconut milk Biriyani Cucumber raita spiced up with the paste of fresh coconut and green chilli mixed with home made yogurt and salt. (NIP) For daughter:Eggplant curry with freshly roasted and grounded curry  powder.Tips: Add extra gram lentils to roast to enhance the taste. You can add dry roasted (microwaved) curry leaves too while making the curry powder. For grandson:Moringa sambar with fresh sambar powder.Tips: When anyone visits for a day, I will roast and make a paste of  the spices  with coconut to make sambar. For a few days visit, I make the powder in slightly larger quantities and keep. To make sambar, I saute a chopped shallots in coconut oil, add the curry leaves at the end to sate, and grind with fresh coconut and add it along with the fresh powder. For grand daughter:Pigeon peas (Thuvaram paruppu) cooked with turmeric powder and ginger powder, mixed with salt, and tempered with generous amount of cumin seeds in ghee with a tiny pinch of asafoetida. The paruppu sadam (plain hot rice mixed with the cooked dhal) has carbohydrate, protein and fat with the ginger helping the digestion and cumins for over all health. Instead of giving pasta, noodles or anything else  to your kids, try giving paruppu sadham. Grand daughter ate it with droplets of sambar on the paruppu sadham and moringa. I also cooked rice for and made crispy dosai for grandson for lunch .  had my 7 ingredients pathiya rasam made the day before. I think all Ammas( Mothers) and Paattis( Grand mothers) will agree with me that you will cook  anything that  your children or grand children like. Like my page Can Brindha's Kitchen & Tips

[awells933-blog]

Coconut Chutney: Made for a Dosa, Good on Everythi...

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Coconut Chutney: Made for a Dosa, Good on Everythi...

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[Photographs: Vicky Wasik]

I’ve always believed it a woeful understatement to call chutney a mere condiment. Condiments are optional, and often even an afterthought. Ketchup on a burger? I can take it or leave it. Wings without blue cheese dressing? I can live with that. But a dosa without chutney? Why even bother!

The colorful bouquet of chutneys found in Indian cuisine are more than just a sidekick to a dish; they’re an attraction all on their own. Many dishes are incomplete without their coordinating chutneys—some chaats are just an excuse to consume as much tamarind and cilantro chutney as possible.

This coconut chutney, simply seasoned with a touch of black mustard seed and tamarind, is the classic served alongside nearly every idli or dosa you can find. Unlike many of the items that fit the traditional definition of a condiment, this chutney is substantial and filling in and of itself, along with being a flavorful addition to any dish. The foundation of any coconut chutney is a smooth paste made from fresh or dried coconut, which is then gussied up with spices and toasted lentils. There are countless variations on this chutney—it can be found with tomato, cilantro, green chilies, and more. Once you’ve made the coconut paste, you can customize it to make it your own and serve it alongside any dish, not just dosai.

For the coconut paste, I start by frying chana dal (yellow split lentils) in ghee until it’s toasted and deep golden brown. The addition of toasted lentils in the chutney lends body and a nutty flavor to the final paste. I next blend the toasted chana dal with desiccated coconut, hot water, tamarind paste, sugar, red Kashmiri chili powder, and kosher salt to taste.

The better the coconut, the better the chutney, and nothing beats the flavor of fresh coconut. Unfortunately, I don’t have reliable access to fresh coconut, but I don’t let that stop me from making this. The touch of sugar and the tamarind perk up the desiccated coconut, so you won’t miss a thing.

I finish the chutney with a step called tadka, or tempering. Tadka is the process of frying spices in hot oil or ghee before pouring them over or mixing them into a dish. It adds flair to many Indian dishes by waking up the spices while creating a flavorful finishing oil. The key to proper tadka is to pick a fat with a high smoke point to accommodate the intense heat of this step, and use a small pan for even heating.

I heat ghee in a four-inch skillet over medium-high heat before adding urad dal (black gram lentils) and black mustard seeds. They fry together in the ghee until the dal becomes deep golden brown and the seeds energetically sizzle and pop. I spoon this mixture, fat and all, over the coconut chutney just before serving.

Classic Indian dishes like idlis and dosai would be naked without coconut chutney, but don’t stop there—it’s welcome as an accompaniment to grilled fish or roasted vegetables, or even as a dip for pita.

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[culinaryinquisitor-blog]

Coconut Chutney: Made for a Dosa, Good on Everythi...

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Coconut Chutney: Made for a Dosa, Good on Everythi...

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[Photographs: Vicky Wasik]

I’ve always believed it a woeful understatement to call chutney a mere condiment. Condiments are optional, and often even an afterthought. Ketchup on a burger? I can take it or leave it. Wings without blue cheese dressing? I can live with that. But a dosa without chutney? Why even bother!

The colorful bouquet of chutneys found in Indian cuisine are more than just a sidekick to a dish; they’re an attraction all on their own. Many dishes are incomplete without their coordinating chutneys—some chaats are just an excuse to consume as much tamarind and cilantro chutney as possible.

This coconut chutney, simply seasoned with a touch of black mustard seed and tamarind, is the classic served alongside nearly every idli or dosa you can find. Unlike many of the items that fit the traditional definition of a condiment, this chutney is substantial and filling in and of itself, along with being a flavorful addition to any dish. The foundation of any coconut chutney is a smooth paste made from fresh or dried coconut, which is then gussied up with spices and toasted lentils. There are countless variations on this chutney—it can be found with tomato, cilantro, green chilies, and more. Once you’ve made the coconut paste, you can customize it to make it your own and serve it alongside any dish, not just dosai.

For the coconut paste, I start by frying chana dal (yellow split lentils) in ghee until it’s toasted and deep golden brown. The addition of toasted lentils in the chutney lends body and a nutty flavor to the final paste. I next blend the toasted chana dal with desiccated coconut, hot water, tamarind paste, sugar, red Kashmiri chili powder, and kosher salt to taste.

The better the coconut, the better the chutney, and nothing beats the flavor of fresh coconut. Unfortunately, I don’t have reliable access to fresh coconut, but I don’t let that stop me from making this. The touch of sugar and the tamarind perk up the desiccated coconut, so you won’t miss a thing.

I finish the chutney with a step called tadka, or tempering. Tadka is the process of frying spices in hot oil or ghee before pouring them over or mixing them into a dish. It adds flair to many Indian dishes by waking up the spices while creating a flavorful finishing oil. The key to proper tadka is to pick a fat with a high smoke point to accommodate the intense heat of this step, and use a small pan for even heating.

I heat ghee in a four-inch skillet over medium-high heat before adding urad dal (black gram lentils) and black mustard seeds. They fry together in the ghee until the dal becomes deep golden brown and the seeds energetically sizzle and pop. I spoon this mixture, fat and all, over the coconut chutney just before serving.

Classic Indian dishes like idlis and dosai would be naked without coconut chutney, but don’t stop there—it’s welcome as an accompaniment to grilled fish or roasted vegetables, or even as a dip for pita.

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New Post has been published on https://www.cooksutopia.com/coconut-chutney-made-for-a-dosa-good-on-everythi/

Coconut Chutney: Made for a Dosa, Good on Everythi...

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[Photographs: Vicky Wasik]

I’ve always believed it a woeful understatement to call chutney a mere condiment. Condiments are optional, and often even an afterthought. Ketchup on a burger? I can take it or leave it. Wings without blue cheese dressing? I can live with that. But a dosa without chutney? Why even bother!

The colorful bouquet of chutneys found in Indian cuisine are more than just a sidekick to a dish; they’re an attraction all on their own. Many dishes are incomplete without their coordinating chutneys—some chaats are just an excuse to consume as much tamarind and cilantro chutney as possible.

This coconut chutney, simply seasoned with a touch of black mustard seed and tamarind, is the classic served alongside nearly every idli or dosa you can find. Unlike many of the items that fit the traditional definition of a condiment, this chutney is substantial and filling in and of itself, along with being a flavorful addition to any dish. The foundation of any coconut chutney is a smooth paste made from fresh or dried coconut, which is then gussied up with spices and toasted lentils. There are countless variations on this chutney—it can be found with tomato, cilantro, green chilies, and more. Once you’ve made the coconut paste, you can customize it to make it your own and serve it alongside any dish, not just dosai.

For the coconut paste, I start by frying chana dal (yellow split lentils) in ghee until it’s toasted and deep golden brown. The addition of toasted lentils in the chutney lends body and a nutty flavor to the final paste. I next blend the toasted chana dal with desiccated coconut, hot water, tamarind paste, sugar, red Kashmiri chili powder, and kosher salt to taste.

The better the coconut, the better the chutney, and nothing beats the flavor of fresh coconut. Unfortunately, I don’t have reliable access to fresh coconut, but I don’t let that stop me from making this. The touch of sugar and the tamarind perk up the desiccated coconut, so you won’t miss a thing.

I finish the chutney with a step called tadka, or tempering. Tadka is the process of frying spices in hot oil or ghee before pouring them over or mixing them into a dish. It adds flair to many Indian dishes by waking up the spices while creating a flavorful finishing oil. The key to proper tadka is to pick a fat with a high smoke point to accommodate the intense heat of this step, and use a small pan for even heating.

I heat ghee in a four-inch skillet over medium-high heat before adding urad dal (black gram lentils) and black mustard seeds. They fry together in the ghee until the dal becomes deep golden brown and the seeds energetically sizzle and pop. I spoon this mixture, fat and all, over the coconut chutney just before serving.

Classic Indian dishes like idlis and dosai would be naked without coconut chutney, but don’t stop there—it’s welcome as an accompaniment to grilled fish or roasted vegetables, or even as a dip for pita.

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[masterchefmom]

Hi all 🌈🌈 Today's Tiffin inspiration is this square meal that we had for dinner - Pesarattu ( Green moong dosai) with coconut , sesame seeds and roasted gram chutney . I used dal : rice - 2:1 proportion . Washed and soaked it for 3 hours . Ground it coarsely along with coconut, cloves, red chillies . Added salt , asafoetida and the batter was ready . You can grind the batter thick and dilute it ( for crispy dosai) as and when you are making the pesarattu . You can store the batter upto 3 days in the refrigerator . I used the batter to make something very interesting today. Shall share the details with you all soon . . . . #masterchefmom #tiffinsofindia #inspiration #andhrafood #indianfood #homemade #glutenfree #veganfood #veganrecipes

[parveens-kitchen]

Pesarattu - Green Gram / Moong Bean dosai

Pesarattu – Green Gram / Moong Bean dosai is a healthy breakfast dish mostly made in Andhra and Telengana states of India. Almost all South Indian states have adopted variations of it since it is a very healthy dish for breakfast with made with lentils. We at home love dosai in any form, so when a thought came by to do this famous pesarattu version of it, I wanted to perfect my recipe and share…

[bachelorrecipe]

Indian Food, Appetizer and Amazingly Fabulous Cuisinw

quick and easy indian recipes for dinner Indian cooking and the dishes have found favor around the world. The curries identied using the Indian flavor the chole have all been popular across the planet for many decades. The chicken tikka masala has gone on to become the national dish, the most time favourite in the uk. In spite of so much popularity cooking has been one that has been regarded as a challenging task and a time consuming by many throughout the globe.

Can it be the processes involved in time consuming and the cooking which makes it hard? Is it the variety of ingredients and spices that make it a difficult recipe?

Unfolding the mystery of the cuisine are ambassadors. The popular ones being Anjum Anand with her favorite novel and tv series "Indian Cooking Made Easy". Indian cooking as well as the recipes unlike the general misconception are simple and rather simple to create. You can earn a spread of dishes is an hours time right in the soup, the side dishes, the path and complete the dessert, with a sweet ending.

With so much variety that the country offers you could actually create a new dish each day and not run out of things for your menu for at least a year. From the north to the south, the east to west, there's indeed a lot variety from tasty, tangy, spicy, sweet to so many flavors and tastes much beyond your own imagination. There are tons of recipes that offer a solution to a quick dinner or breakfast menu. Dishes that taste delicious and do not need ability and expert knowledge are all part of this cuisine.

There are desserts that can be made in under 30 minutes and would be comparable to the best desserts on the planet. With technology playing an important role in the modern kitchen, the processes that were previously highly labor intensive all have been taken over my machines. This has decreased the work and time .

By cardamoms, cumin to cinnamon and the varieties of chillies that are Indian, come discover a world of tastes and flavors that would make every moment a memorable one. Indian cooking and Indian food have to offer concerning taste, nutrition and health. You would love every bite of the cuisine that has so much variety and taste all bundled into one.

COCONUT Bachelor Recipe quick indian BURFI

INGREDIENTS:

700 gms Sugar

2 Coconuts

35 gms Cashew nuts

7-8 Cardamom

70 gms vegetarian breakfast recipes indian Ghee

Strategy

Shred the coconut. Break the cashew nuts into small pieces and fry them in ghee. Powder the cardamom. Heat water in a vessel comprising 1/4 ltr. Of water and then add the sugar. Add the coconut shreds following the liquid is lean until it turns thick and heat it. After sufficient stirring, add the fried cashew nut pieces and ghee and stir the mixture. Add the cardamom and mix it and prevent heating. Pour onto a plate which could accommodate thickness that is sufficient. Cut into pieces while hot.

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Chana Masala

INGREDIENTS:

2 T vegetable oil

1 medium onion, chopped

1 large clove of garlic, minced

1 T curry

1 T tomato paste (I used ketchup, just how embarrassing:)

15 ounce can of chick peas drained, reserving 3 T liquid

1/2 T lemon juice

1/2 t salt

New black pepper

Crushed red pepper

1 T butter

Strategy

Heat oil on medium heat. Fry onions until browned. Reduce heat to moderate. Add curry, garlic, and paste. Stir and simmer about 2 minutes. Add liquid chick peas, lemon juice, salt, and quick and easy indian baking recipes black pepper. Simmer 5-6 minutes, stirring occasionally. Add red pepper. Add. Stir and simmer for 5 minutes longer or until peas are softened and dish is sexy. Serve over rice.

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CHUTNEY

INGREDIENTS:

1.5 cups coconut (shredded)

1.0 channa dhal (roast until golden brown)

2-3 green chillies

1 inch ginger

2-3 tsps jeera

0.5 tsp tamarind concentrate (or lemon juice)

salt to taste

PROCEDURE

Grind Above in a blender. Year with hing, mustard seeds and curry leaves.

Variant #1. . Grind two bunches coriander leaves cooking recipes for bachelors for lip-smacking 'coriander chutney'

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SAMBAR

A liquid material consumed among other items, with vadai, idli, dosai and rice.

INGREDIENTS:

1 large Onion, chopped into large pieces

Vegetables pumpkin, instant breakfast recipes with bread sweet potatoes,

Some curry leaves (if available)

Coriander leaves chopped 1T (cilantro)

Juice of dimensions of possibly

1/2-3/4 cup Thur dal (cooked)

Salt to taste

3/4 tsp Turmeric powder

3/4 tsp Mustard seeds

1/2 tsp Fenugreek seeds (optional)

1 tsp Oil

2 tsp Coriander Get More Info seeds

1/8 tsp Asafoetida (hing)

2 tsp Chana dal

10-15 entire red chili's, to flavor

3-6 tsp Coconut (shredded)

PROCEDURE

Fry coriander seeds, chili, chana and asafoetida's and grind with coconut oil, use if too lazy to deal with fresh shredded dried. The quantity of coconut varies according to preference. Fry the onion for about 5 minutes at a little oil with the powder. Add the veggies and some water and cook. I'd add hard to cook veggies like carrot and chatyote initially and cook for some time before adding pumpkin and potatoes. (Can make this too using one vegetable, no need to utilize all of these.) Don't overcook veggies, but if only cooked, then add the juice, curry leaves and salt to taste after adding the tamarind juice, take a frying pan and warm up the 1T oil.

When warm enough so that the mustard seeds will crackle when thrown in, place the mustard seeds in, when the crackling has ceased add the fenugreek seeds and stir until they turn a dark brown color (don't burn). Then insert the boiling mixture. Boil all together before the odor gets the solution. Add masala and coconut's glue and add the dal. Bring to a boil and switch off. Add chopped coriander leaves.

Requires 2-3 hours for the taste to repay, bisquick pancakes without eggs but can be eaten right away also.

NOTES: Vegetables that must NOT be used are the ones that belong to the cabbage and cauliflower families. While frying ingredients for the paste, toss at the coriander seeds and before putting in the others the coriander seeds won't fry and will taste awful.

..............................

TANDOORI CHICKEN

Ingredients:

6 pieces Thawed chicken

2 tsp Ground Coriander

2 tsp Masala (Tandoori paste is available)

Red pepper powder

Dash Garlic powder

Salt to taste

1 teaspoon Ground jeera

Soy sauce (or yogurt needed only if tandoori masala is utilized)

Strategy

Then life is a lot easier if you're using the ready made tandoori paste. Replace all occurrences of masala and soy sauce (or yogurt) with all the tandoori paste. Take the chicken and make deep cuts in it (so that the Masalas seeps in fast). If you are currently utilizing soy sauce place on the chicken pieces and let it seep from the cuts. Rub as a single or a mix in the Masalas at a time. The idea is to allow the Masalas seep. You can leave it for small while to seep in. Since the first TC is marinated in it if you are using yogurt, you're going to find a more authentic flavor. Mix from the yogurt first then rinse the stuff as before. The yogurt tends to leave a substantial quantity of water behind. DON'T THROW THIS AWAY.

This Fish Cutlet recipe is quite easy to make.

It could be served as an appetizer, snack or a side dish.

It's very good to incorporate an fish in our diets thrice a week. So if you want you can use a greasy fish or a fleshy fish for this recipe.

Make the cutlets as sexy as you desire. The idea is to balance the flavors.

To make

500 gram fish steak (fatty more information on wikipedia or white fish)

300 g of potatoes (approximately)

2 medium Onions (Chopped finely)

3-4 green Chilies (chopped finely)

1 cup fresh Coriander (chopped finely)

2 Tbsp of Ginger-Garlic paste

Salt to bachelorrecipe.com taste

1/2

Tsp Chili powder that is red

2 Tsp Coriander powder

1 Tsp Roasted Cumin powder

1/2 Tsp Garam masala (optional)

3-4 Garlic cloves, 1 inch ginger, 7-8 peppercorns and 1 tsp fennel seeds

Water

1 egg (lightly crushed with a pinch of salt)

Bread crumbs

Oil for frying

To boil the fish, put the fish in a saucepan and cover it up with water (just enough to cover the fish). Pound the garlic cloves and ginger knob and then put it in the water, along with fennel seeds and the peppercorns. Bring it or until the fish is done. Let it cool down.

Meanwhile boil the potatoes (at a pressure cooker or as you please). Grate or mash.

Keep the beaten egg in a bowl and then bread crumbs in a flat plate.

Remove from the water, wash out the bones and place all of the flesh. Add ginger-garlic paste, chopped onions, chilies, coriander leaves, the potatoes, salt, lime juice and the rest of the powders.

Get your hands dirty. Mash and mix well. Sneak a flavor and make adjustments if any.

Make the cutlets by shaping as desired (round or oval). Shape into balls and put in between your palms and press gently, to flatten them a bit.

Just take every cutlet, dip it and then immediately roll it. Place all onto a tray and after all cutlets are done, cover up with a cling wrap and set in the refrigerator for at least an hour. This also aids the bread crumbs to set on the cutlets.

Heat the oil for frying in a deep pan or kadai, and deep fry the cutlets on a low to medium heat in batches of 3-4. When brown on either side, take out with a slotted spoon and drain on kitchen paper.

Serve with sauce or a dip of your choice.

Tips:

Always fry one cutlet to check if oil's temperature is ok. In this manner you lose if something goes wrong.

Make lots at one time and store in the freezer for up to a month. This saves a lot of time. Defrost and reheat under a hot grill or on a griddle. Don't heat in the microwave.

Avoid turning them lest they may break when you put the cutlets for frying. Wait for a moment or so and then turn them over. Keep turning occasionally to get an even colour.

Preparation time: 20 minutes + 2 hours marinating

Total time: 20 minutes

Serves: 4

Ingredients:

- oil, for Bachelor Recipe Social Profile cooking

- 600 gram (1V4 pounds) lamb fillet, diagonally sliced

- 500 g (1lb) English spinach, shredded

- 2 tsp garlic, chopped

- 2 tbsp toasted pine nuts

- two onions, sliced

- 1 tbsp chopped fresh ginger

- 1/4 cup (60ml/2 fl oz.) Petroleum

- 1/2 tsp salt

- 1/2 teaspoon ground allspice

- 1 tbsp ground great site cumin

- 1 tbsp coriander recipes for bachelors

- 1 tsp ground cinnamon

- 1 tbsp lime juice

Directions:

BachelorRecipe

1. Blend the garlic, the ginger, the salt, the spices and the oil . Add the chopped lamb and blend it until it becomes combined. Cover and wash it.

2. Then heat the wok cooked and so or till it becomes the lamb in three batches over high heat for about 2-3 minutes, or until the lamb becomes golden brown. Then remove in the wok and cover it to stay warm.

3. Then then add 1 tbsp of oil and reheat the wok. Then stir-fry the onion over medium-high heat for about 2-3 minutes or so. Add the spinach, cover and steam. Then return the carrot and juices into the wok along with the carrot juice and toasted pine nuts. Toss until thoroughly blended and season with pepper and salt.

[dietcoachesofamerica]

Be a part of my Loss Journey : http://emulinvideo.com Join my Bridal Journey as I STEP into a new of life : http://emulinvideo.com Wristwatch my Othering Diet and Excercise VIDEO: KETO Diet : I eat in a day : http://emulinvideo.com Low carb fry (KETO RECIPE) : http://emulinvideo.com No home Excercises : http://emulinvideo.com MY park Excercise Routines : http://emulinvideo.com Recipies : Greenness Tea - http://emulinvideo.com Breakfast Milletss Dosai - http://emulinvideo.com 11 am Snacks - peanuts Lunch - For the dal: 1 cup green gram 1 Tablespoons Coconut oil 1 Tablespoons Geerah seeds 1/2 tsp red Chili powder 1/2 tsp Cilantro powder 1/4 tsp Garam masala powder 1 Tablespoons Kasuri Mehti/ Drying Methi leaves Salt to Tangiest For the Milletss : 1 cup Foxtail millet For the Bamia Fry : 1 Tablespoons Coconut oil 1/2 tsp mustard seeds 1/2 tsp Geerah seeds 1 tsp curad dal 3 Tablespoons peanuts 1 onion 250g okra 1/2 tsp red Chili powder 1/2 tsp Geerah powder 1 Tablespoons Kasuri Mehti/ Drying Methi leaves Salt to Tangiest Chas : 200ml buttermilk 1/2 Inches ginger 1/2 green Chili Small of Cilantro Salt to Tangiest 5 pm Snacks - a of Frozen watermelon Dinner - For the Salad : 1 cucumber 100g Pomegranete 100 Munging bean/ green gram sprouts 1 Tablespoons Cilantro leaves Salt and to Tangiest For the dal cake: 1 cup Toor dal 1 Inches ginger 3 red Chilies 1 tsp Geerah seeds 100g Mentya leaves Salt to Tangiest If you Missed my Last few VIDEO : DIY sun tan Remedy : http://emulinvideo.com No home Excercises : http://emulinvideo.com Curly Cymotrichous care Routines : http://emulinvideo.com Everyday Summeriness Skincare : http://emulinvideo.com Bodily Transformation Serries : http://emulinvideo.com DIY Anti-darkcircle Solutes : http://emulinvideo.com If you the VIDEO Give it a Opposable up and Subscribe to my Channel - its free..! You can also visit my blog: http://emulinvideo.com You can also Followed me on Twittervention : http://emulinvideo.com Follow me on Instagrammer : http://emulinvideo.com Follow me on : @ranjun6

[canbrindhaskitchenandtips]

Green Banana Spicy Powder/வாழைக்காய்ப் பொடி

From Vancouver: வாழைக்காய்ப் பொடி

Green Banana Spicy Powder.

I came to know about this delicious powder from a member of my cookery group for women Queens of Home Kitchen

I have never heard about making spicy powder with raw green plantain. I made a few changes to suit my needs and here it is.

You can mix it with rice ,add to your kanji or oats, use as a side dish for Idli, dosai or uppuma. So delicious.

Here is my version:

2 raw green banana 1/4 cup each of Bengal gram(Chana dhal) and urad lentils. 1/2 cup dry dessicated unsweetened coconut (You can grate the kopparai and use too) 1/4 cup roasted white sesame seeds 2 to 4 tsps of coriander seeds 1 tsp kasa kasa (khus khus/poppy seeds) 1/2 to 1 tsp asafoetida 2 tsp ginger powder 5 or 6 of red chillies and Kashmiri chillies each.(12 chillies) 1/4 tsp black pepper 1 3/4 to 2 tsp of Crystal salt

Steps: Wash , peel and slice the the regular green bananas (பச்சை வாழைக்காய்) to thin pieces. You can deep fry them if you want. But ,I coated the pieces with sesame oil and roasted in a 350°F preheated oven. Kept for 15 minutes and flipped and kept for 15 more until the pieces were crispy.

With a few drops of oil roast gram.lentils and urad lentils separately. Roast the chillies to plump. Roast white sesame seeds and keep it separately. I always keep preroasted. Turn off the stove and add the dessicated coconut and mix for a minute.

Let everything cool.

Grind as follows. Add the red chillies and the banana pieces and grind coarsely. Add the lentils, kasa kasa, pepper and grind coarsely. Add the coconut, ginger powder and asafoetida and pulse to mix. Finally add the sesame seeds and pulse. Check after every pulse. Don't mush the sesame seeds. Powder will become lumpy. Now store it in bottles. Use as you like.

This for sure will tingle your taste buds.

Brindha’s tips:

You can use store bought Green Banana chips. Roasting in the oven consumes less oil and you know the source.

Try with nethiram kaai chips too. I have not tried it.

Like my page Can Brindha's Kitchen & Tips

[canbrindhaskitchenandtips]

Lunch Idea: *************

வான்கூவரிலிருந்து:

Lunch Idea: ************* Senaik kizhangu Curry/Elephant Yam Curry.

I bought a frozen yam and tried it for the very first time. I had to chop them to small pieces with a flipper/dosai thiruppi while they were sauteed. Used red chilli powder to spice up and gram flour/kadalai mavu.

Opo squash/Suraikkai and Fresh Green Garbanzo Beans koottu ************************ Got the fresh green Garbanzo Beans from Costco's frozen section. Thanks Tommy daughter who told her her Appa it was available there. Super delicious.

To avoid lumpy koottu, I do the following. Just heat up the red lentils in microwave and coarsely powder it and soak it in water.

Wash the required frozen garbanzo beans and soak in the hot water. Temper mustard seeds and gram lentils. Add curry leaves and asafoetida. Saute the chopped opo squash. When it sizzles add the green Garbanzo Beans along with the hot water. Add turmeric powder and salt. After the vegetables are cooked, add the soaked lentils along with the masala paste to the koottu .

I grinded coconut, roasted urad lentils, gram lentils a bit, and a very little coriander seeds. Added some coconut, curry leaves and black pepper and grinded to a fine paste and added. No cumin today. Adjust consistency with water.

Mix well and add more curry leaves. When the koottu boils again turn off the stove. Koottu is done.

Thick chutney/Thogaiyal ************************* Opo squash peel, inside flesh with seeds, cilantro, coconut with roasted urad lentils, red chillies and almond powder. Added lemon juice and did tempering. Excellent taste.

Pathiya rasam *************** Pathiya rasam made with my 7 ingredients home made powder, Kokum/kodum Puli and tomato. Tempered with mustard seeds, curry leaves, cumin, dry neem flower and asafoetida. Delicious and heavenly.

Rice: ***** Mix of black rice, SriLankan Red rice , Kerala Matta rice and regular sappattu parboiled rice. Soak for 1 to 3 hours with 3 measures of water in a cooker insert and leave 12 to 15 whistles. I do not directly cook in the cooker itself. Otherwise the rice won't be soft.

Enjoy !

Like my page Can Brindha's Kitchen & Tips

[masterchefmom]

🌺🌺"Earth laughs in flowers " 🌺🌺. Today's Tiffin inspiration is this Sweet Potato Black Urad dal dosai with spicy 🌶 and sweet Ginger Chutney . For the ginger chutney : 1. First heat 1 teaspoon oil and fry fresh ginger pieces . 2. Transfer it to the jar of a mixer and heat the pan again with 1/2 teaspoon oil . 3. Roast channa dal ( bengal gram) and urad dal till fragrant and transfer it to the mixer jar. 3. Add dry red chilli, green chilli, small piece of tamarind , jaggery and salt to the mixture . 4. Grind it to a smooth chutney adding adequate water . Your spicy 🌶 sweet and lip smacking chutney is ready !