Monday, March 7, 2016

Aval Upma | Flattened Rice Upma | Easy Breakfast Recipe

I like aval  in any form , usually i make sweet aval. While browsing more aval recipe, this recipe caught my attention. It's very easy to make and coconut oil gives extra ordinary flavor to this upma, now it's one of our regular breakfast. 

Recipe Source : Raks Kitchen
Ingredients

Thick Aval / Flattened Rice - 1/2 cup
Onion - 1 medium size
Green Chili -1 no (adjust to your taste)
Grated Coconut - 11/2 tbsp
Coriander leaves - few
Salt - to taste

To Temper
Coconut Oil - 1 tsp
Mustard & urad dal - 1/2 tsp
Curry leaves - few

Procedure

First take the aval in a bowl , add enough salt and pour the hot water into the aval, just enough to immerse the aval.

Let it set for 15 mins. In the mean time, cut the onions into thin slices and split the green chili and keep it ready. After 15 mins, the aval absorbs all the water and it's fluffy. Now heat the kadai, add the oil and temper the ingredients listed under "To Temper".

Once mustard splutters, add the onions & green chili, saute till the onions became translucent. Add the aval and give a good mix.

Place a lid on the kadai and let it be for 3- 4 mins. Then add grated coconut and coriander leaves. Give a good stir and switch off  the flame.

Now Aval Upma is ready to serve.

Notes:
  • If the added salt in the aval is not enough. You can add it before adding coconut , mix it well.
  • Dont water too much water in the aval, it becomes soggy.
  • Use Thick Variety Aval.
  • If you like, you can add peanut or channa dal in this upma.  
  • Highly recommended to use coconut oil.
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Thursday, March 3, 2016

Chettinad style Mushroom Biryani | Mushroom Peas Biryani

I tried chettinad vegetable biryani a long time ago and i like the flavor very much. So i tried the same way with mushroom and it's even better than vegetable biryani. 
After that, i always prepare the mushroom biryani this way. The flavor from marathi moggu, maze and kalpasi is extraordinary and it makes biryani so tasty.  Here i added peas for light sweetness, but you can skip that and make it as plain Mushroom Biryani.Give it a try on this weekend and enjoy with your family. 

Chettinad Mushroom Biryani

Preparation Time : 20 mins | Cooking Time : 20 minsServes :
Recipe Category: Biryani | Recipe Cuisine: Indian
Ingredients
Basmati Rice - 1/2 cup
Mushroom - 1/2 cup (thinly sliced)
Fresh Peas - 3 tbsp
Onion - 1 small size
Tomato - 1 small
Coriander leaves - few
Red chili powder - 1/2 tsp
Turmeric Powder - a pinch
Ginger Garlic Paste - 1/2 tsp
Salt - to taste
Lemon juice - 1/2 tsp
Coriander leaves - few
Cashew - 4 nos
Ghee - 1 tsp
Water - 1 cup
To Temper
Bayleaf - 1 no
Cinnamon - 1 small piece
Cloves -1 no
Cardamom -1 no
Marathi moggu - 1
Maze(Japthri) - 1 small piece
Kalpasi/Black Stone flower - 1 tsp

Procedure
Chop the onion, tomato & mushroom into thin slices. Soak the rice for 15 mins and take all the ingredients for temper to ready. Heat the pressure pan with ghee.Add the tempering ingredients, saute it for a while and then add cashew fry it till golden brown and then add onions .Saute it till translucent and then add ginger garlic paste , give a quick stir , add peas and mushroom one by one.Add the tomatoes, saute it well. Mushroom leaves lot of water, it's good enough to saute the veggies. Then add all the spices (turmeric, red chili powder) & salt. Mix it well and then add the water.Bring the water into boil. Add the rice, coriander leaves & finally squeeze some lemon juice.Put on the lid and whistle. Cook it for 3 whistle. Let the pressure releases all by itself. Open the lid , remove the bay leaves , give a quick stir before serving.Serve it with any raita for your choice.
Notes:
  • I like more mushroom in my biryani , so i added 1/2 cup for 1/2 cup of rice. You can reduce/increase as per your liking.
  • Saute the veggies till all the moisture from mushroom are evaporated and then add water.
  • You can add few mint leaves for extra flavor.
It's time to dig in.






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Tuesday, March 1, 2016

Rava Dosai with left over dosa batter | Easy Rava Dosai

Whenever i had leftover dosa batter, i make rava dosai with it and it's our family favorite. It's very easy to make and also tasty indeed.This rava dosa is not like our regular lacey rava dosai, but it's quite easy to spread and it's best way to use the leftover batter.
For this recipe, sour dosa batter is better, if the batter is not had enough sourness, add butter milk or curd. You can make it as plain or with onions as i mentioned it here.

Rava Dosa with leftover dosa batter

Preparation Time : 30 mins | Cooking Time : 15 minsMakes : 7 or 8 dosa 
Recipe Category: Dosa/Dosai | Recipe Cuisine: Indian
Ingredients
Dosa Batter - 1 cup
Rava/Sooji - 1/2 cup
Coriander leaves - few 
Salt - to taste
To Saute
Onion - 1 medium size
Channa Dal - 1 tsp
Mustard & Urad Dal - 1/2 tsp
Curry leaves - few
Oil - 1 tsp

Procedure
Soak rava in water for 1/2 hr . Take dosa batter in a bowl , add the soaked rava into it.Add salt and enough water to the batter and make it as pouring consistency.Now finely chop the onions, green chili, curry leaves & coriander leaves and keep it ready. Heat a kadai with oil, add mustard & urad dal, let it splutter.Then add channa dal, onions, chili & curry leaves one by one and saute it with pinch of salt.Once the onions become translucent, remove it from heat and add into the batter. Finally add some coriander leaves too and mix the batter well.Heat the tava , pour a laddle full of batter and spread it like our regular dosa. Drizzle oil on the edges.Cover the dosa with lid for quick cooking, once you see the color changes, flip the dosa and cook it on other side too.That's it . Tasty Rava dosa is ready. Serve it with your favorite chutneys or sambar.
Notes:
  • As rava takes more time to cook than our regular dosa, i covered it with lid for quick cooking, but that's not necessary.
  • As the batter has salt already, so be careful in adding salt.
  • If you like coconut, add bits of coconut too in the batter.
  • we like some crunchiness in the dosa,so added the chana dal,but if you dont like it, skip that.

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