MALPAT'S THAALIS - 49 - SEVAI PLATTER - Breakfast/lunch/dinner platter

Here are 9 varieties of Sevai:
1. Tamarind sevai
2. Lemon sevai
3. Curry-coriander leaves sevai
4. Coconut sevai
5. Sesame seeds - jaggery sevai
6. Onion sevai

7. Vegetable sevai

8. Usili sevai
9. Tomato sevai
Served with Mampazha morekuzhambu

Please see and enjoy the Sevai making process too...which has become a rarity nowadays!!!

This post first appeared in www.malpatskitchen.com

PALAK & BEET MASALA DOSAS, how to make healthy Palak and Beet dosas filled with aloo bhaji

 

Feeling bored of our usual Masala dosas????

Here are two new variety of Dosas, loaded with health!!

                                                                 The regular Masala Dosa

Ingredients

Dosa batter - 10-12 ladles

Masal made out of 4-5 potatoes. How to make masal??

Quick pressure cooker masal

For Beet batter

Beet - medium sized - 1, chopped and cooked

Jeera - 1 tsp

Grated ginger - 1/4 tsp

Red chillies - 2

Salt to taste

For Palak batter

Palak leaves - 11/2 cups, washed and chopped

Oil - 1 tsp

Jeera - 1 tsp

Green chillies - 1=2

Grated ginger - 1/4 tsp

Salt to taste

Recipe Cuisine: South Indian; Category: Breakfast/Lunch/Dinner

Prep time: 20 mts; Cooking time: 3-4 mts for each dosa

Yields 10-12 dosas

You can , down below, see the cooked and chopped beets in the blender jar, along with red chillies, jeera and ginger. Then you can see the ground paste, after letting it cool down.

Then see the ground paste being added to batter, and finally the batter mixed with beet mixture

Here, you see...oil heated in a pan, jeera, green chillies, ginger and palak leaves added, then salt to taste added, sauteed little bit, let to cool, loaded in blender jar, ground to paste, then you see the ground paste being added to batter, and finally the palak dosa batter

Make dosa like our regular dosa, turn, cook well, then fill the masala

Same steps for palak dosa

Enjoy these Masala dosas, made with healthy batters!!! With chutney and sambar!!

We can make slightly thicker, soft dosas too, with these batters

This post first appeared in www.malpatskitchen.com

BROWN RICE -POHA DOSAS, how to make dosas with brown rice and poha

A very healthy and tasty dosa variety!! infact there is no difference in taste! and on top, its very healthy!
Please refer my other dosa varieties

Ingredients

Red rice - 2 cups (Kullakar variety)/boiled matta red rice varieties

Idli rice + boiled rice - 1 cup

Urad dhal - 1 cup

Poha/flat rice - 1/4 cup

Methi seeds - 1 tsp

Salt to taste

Enough oil to make the dosas

Recipe Cuisine: South Indian; Category: Breakfast/dinner

Soaking time : 7-8 hours; Cooking time: 4-5 minutes for each dosa

Yields roughly 20-22 dosas

Red rice, Idli rice+boiled rice taken in a bowl, washed well, and soaked in boiling hot water

Poha, urad dhal and methi in another bowl, washed well and soaked

Ground to a fine batter; Normally I grind urad batter for 45 minutes; ruice batter for 30 minutes, then mix together with hand, adding salt to taste

After 10-12 hours of fermentation

Pour like regular dosa, drizzle some oil around

Flip over

Serve with chutney or sambar, or both...

They can be made as soft dosas too.

Serve with any chutney variety

This post first appeared in www.malpatskitchen.com

VELLA & SAVORY PUTTU - EASY METHOD, how to make two kinds of Puttu quickly

I have already given the recipe for the traditional Vella Puttu and the Kerala puttu with Kadala curry.
Now I am going to tell you how to make 2 varieties of Puttu very easily and quickly with store bought Puttu flour. And needless to say, these are perfect neivedhyams for Lord Shiva, especially on Shivarathri.
Normally I buy Nirapara or Doublehorse  brands.

Ingredients

Puttu powder - 2 cups, 1 each for each variety

Water - 2 cups

Salt a pinch

Turmeric powder -1/2 tsp

For vella puttu

Jaggery - 1 cup + 2-3 tbsps ( if you need it sweeter)

Cardamom powder - 3/4 tsp

Ghee - 2-3 tsps

Few broken cashews

Fresh grated coconut - 2 tbsps

For savory puttu

Pulikachal - as required

Salt - as required

Peanuts - 1/8 cup

Curry leaves - few

Seasonings:

Cooking oil - 2 tbsps

Hing powder - 1/4 tsp

Mustard seeds - 1/2 tsp

Split urad dhal - 1 tsp

Channa dhal - 1 tsp

Broken red chillies - 1 or 2

Recipe cuisine: South Indian; Category: tiffin/evening tea/dinner/festival neivedhyam

Soaking time:  30 minutes; Cooking: 20-25 minutes (for both)

Serves  3-4 

COMMON FOR BOTH

Measure and take the puttu powder, add a pinch of salt. We can either add turmeric powder now or later. I actually forgot, so I added later. Ideal thing would be to add now itself

Add measured water and leave aside for 30 minutes

It would have drunk all water and will be like this

Stir with a spoon or fluff with a fork, it will become grainy

The picture below shows the steamed puttu for 7-8 minutes

Add turmeric powder, and fluff the steamed puttu, and let it cool down.

In the meantime, make vella paagu/jaggery syrup. Add 1/2 cup water

Let it boil nicely

Right consistency is, it should form a soft ball

Switch off now

Divide the puttu into 2 containers. To one portion, add the jaggery syrup and cardamom powder

Roast the cashews in ghee and add

Mix well

In the same pan, the stickiness of ghee will still be there. Or add 1/2 tsp ghee, and slowly roast the coconut to golden color

Add that too

SAVORY PUTTU

                                       Heat oil in a pan, add all the above mentioned seasonings

Separately roast peanuts and curry leaves

To the steamed puttu, add required amount of pulikachal

Mix well, add the peanuts, curry leaves and seasonings

This post first appeared in www.malpatskitchen.com

MORINGA RAVA DOSA, how to make Rava dosas with Moringa leaves

I  have already posted Drumstick leaves dosa

Dosa contains greens...drumstick leaves, curry leaves and coriander leaves.....
The health benefits of these have been discussed several times!
Drumstick aka Moringa leaves are highly nutritious, and provide all essential nutrients for people who lack them.
Curry leaves reduce unwanted fat in the body, good for those suffering from diabetes, control cholesterol and keep constipation at bay.
Coriander aka Cilantro leaves reduce blood pressure, cholesterol, treat mouth ulcers, treat urinary infection, promote good sleep and eye health.
So, just imagine...how nutritious it is when we eat dosas made out of these 3 super ingredients!!!!
Like Mudakkathan dosa and Pesarettu, this is yet another Green Dosa!!!!

Ingredients

Rice flour - 11/2 cups

Refined flour/maida - 1 cup

Sooji/semolina - 1/2 cup

Wheat flour - 1/2 cup

Jeera - 1 tsp

Salt to taste

Enough cooking oil to make dosas

To Saute

Hing powder - 1/2 tsp

Moringa leaves - 1 cup

Coriander leaves - 1 cup

Curry leaves - 1 cup

Green chillies - 2

Ginger - a small piece

Enough oil to saute all these

                                                                             

                               Recipe cuisine: South Indian; Category: Dosas/breakfasts/lunch/dinner/anytime

                                           Prep time: 10 mts; Cooking time: 4-5 mts for each dosa

                                                                          Yields 15-16 dosas

Saute in oil, hing powder, jeera , green chillies, ginger, coriander, curry and moringa leaves

Add salt to taste

Saute till they shrink well

After cooling down, grind to a smooth mixture 

As mentioned above, take the flours for rava dosa, add jeera, and salt as needed

Pour the ground mixture and mix well

The batter should be watery and runny

Pour like this...forgot to click a moringa batter picture!!!

This post first appeared in www.malpatskitchen.com