Barnyard Millet Adai Dosa /Kuthiraivali Adai Dosai

For the day 2 of Blogging Marathon#49 under Indian bread basket theme I am sharing an instant dosa/adai with millet.
As dosa is also considered as flat bread we are allowed to share a dosa recipe for the theme.
Coming to the recipe,I made the adai/dosa with the ingredients,used to make regular adai instead rice barnyard millet is used.
This adai can be made thick like the regular adai as well as thin crepe.I made both the ways and tastes delicious.Addition of shallots make this adai so flavorful and yummy,if not substitute with the regular onion.Lets move on to the recipe...............................

                                                                        

                                                                       Barnyard Millet /Kuthiraivali Adai Dosa

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   Basic Information

   Preparation time 10 minutes

   Soaking time 2 hours

   Cooking time 20 minutes

   Makes 4

    

  Ingredients

Ingredient	Quantity
Barnyard millet/kuthiraivali/Samo	3/4 cup
Channa dhal/kadla paruppu	3 tbs
Toor dhal/thuvaram paruppu	2 tbs
Moongdhal/paasiparuppu	1 tbs
Urad dhal	1 tbs
Red chilly/varamilagai	3-4
Salt	3/4 tsp
Asafoetida/perungayam	a generous pinch
Shallots/chinna vengayam(finely chopped)	10-13
Curry leaves/karivepillai(finely chopped)	1 sprig
Coriander(finely chopped)	2 tbs
Oil	2-3 tbs

  

  Method 

• Wash and soak the dhals and barnyard millet separately,even add the add red chilly also with the dhal or rice.Let it soak for 2- 3 hours.After soaking completely drain the water and grind the red chilly and barnyard millet for 30 seconds with little water.Now add the soaked dhal and grind it to a bit coarse paste.

• Transfer the ground batter to a bowl,to this add the finely chopped shallots,curry leaves and coriander leaves. Add in salt and asafoetida and mix it well,adjust the consistency with water. Heat a griddle in a medium flame,once the griddle becomes hot pour a ladle full of batter and spread it. 

• Drizzle a tsp of oil and cook it for a minute or two,till it becomes golden.Flip it to the other side and cook it for couple of minutes,drizzle another tsp of oil. Remove it from the flame.

• Serve it with coconut chutney and sambar or pickle.

• To make it like a crepe,make the batter slightly thin and pour it from outside of the griddle to in and fill the gaps.
• Keep the flame in a medium to get a nice crispy edges.
• Grated carrot and coconut can also be added.
• Here I didn't add ginger or garlic,if you want feel free to add a clove of garlic and a small piece of ginger. 
• As my red chillies are not spicy I used 6.

Check out my fellow bloggers participating in Blogging Marathon #49 here.

Enjoy.........................................................

Sumber http://www.naliniscooking.com

Garlic Kulcha

Starting the second week of Blogging Marathon #49 with the Indian Bread Basket Theme and today's one is garlic kulcha.
Kulcha is leavened bread made with either whole wheat flour or all purpose flour,baking soda and baking powder with no yeast baked in an earthenware.
Kulcha can be made plain as well as stuffed and also can be cooked on the griddle and today's version is later one.Already I have shared aloo kulcha and onion kulcha.Off to the recipe..............................

                                                                        

                                                                                                    Garlic Kulcha

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   Basic Information

   Preparation time 10 minutes

   Resting time 60-90 minutes

   Cooking time 20 minutes

   Makes 6

    

  Ingredients

Ingredient	Quantity
All purpose flour/maida	11/2 cups+for dusting
Yogurt/curd/thayir	3 tbs
Baking powder	1/2 tsp
Baking soda	a generous pinch
Sugar	1 tsp
Oil or melted butter	2 tbs
Salt	1/2 tsp
Butter/vennai	2 tbs for brushing
Garlic/poondu(finely chopped)	3 fat cloves
Coriander(finely chopped)	2 tbs

  

  Method 

• Add all the ingredients except garlic,coriander and butter in a bowl.Mix it well till it becomes crumbly,slowly add water and knead it to a soft dough.Apply some oil to the dough and cover it with a cloth or lid.Let it rest for 1-11/2 hours.

• Meanwhile mix the finely chopped coriander leaves and garlic and keep it aside.Divide the prepared dough into 6 equal parts and roll in to a smooth ball.On a floured surface roll one portion of the dough to an oblong or round shaped disc.Sprinkle a generous amount of garlic coriander mixture and gently press it with a wet hand.Heat a griddle in a high flame and transfer the rolled kulcha to the griddle.Cover it with a lid and cook it for a minute.

• Flip it to the other side and cook it for another minute or till nice golden spots appear.Transfer to a plate and brush it with butter on both sides.

• Serve it warm with curry of your choice.

• While kneading the dough sprinkle little water at a time and knead it.
• Keep the flame in a high,once the rolled kulcha is transferred to the griddle then adjust it to medium.

Check out my fellow blogger participating in Blogging Marathon #49 here.

Enjoy......................................................

Sumber http://www.naliniscooking.com

Kuthiraivali upma /Barnyard Millet Upma

Now a days millets are so common and many varieties of recipes are available in blogosphere.I too find kuthiraivali aka barnyard millet in Indian stores sold under the name Samo.Its widely used in North India and mostly eaten on fasting days.My blogger buddies Priya Srinivasan and Varada helped to confirm samo is barnyard millet.
According to Wiki there are other names to identify these seeds include Jhangora in Garhwal hills,Moria,Mario,Bhagar.
This millet tastes more like rice so I tried sweet pongal and upma out of it,will share the pongal recipe soon.
Coming to the upma I exactly followed the recipe how we make the arisi upma.My mom adds a small tomato for the rice upma so I tried it with tomato.This upma can be made without onion and tomato,off to the recipe....................................

                                                                        

                                                                                      Kuthiraivali Upma/Barnyard Millet Upma

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   Basic Information

   Preparation time 10 minutes

   Soaking time 10 minutes

   Cooking time 20 minutes

   Serves 2

    

  Ingredients

Ingredient	Quantity
Barnyard millet/kuthiraivali	3/4 cup
Shallots (finely chopped)	10
Tomato (finely chopped)	1(small size)
Ginger/inji (finely chopped)	1 tsp
Green chilly/pachamilagai(slit)	2-3
Hot water	11/4-11/2 cups
Salt	1/2 tsp
Oil	1 tbs

  For the tempering

Ingredient	Quantity
Mustard seeds/kadugu	1 tsp
Urad dhal/uluthamparuppu	2 tsp
Channa dhal/kadalaparuppu	1 tbs
Red chilly/varamilagai	1(broken)
Asafoetida/perungayam	a pinch

  Method 

• Wash and rinse the barnyard millet for couple of times with water and soak it with a cup of water for 10 minutes.Drain the water and keep it aside.

• Heat a pan and do the tempering with the given ingredients,add in the curry leaves,shallots,green chillies and grated ginger.Saute it till the shallots turn transparent.Add in the tomato and cook it for a minute.

• Meanwhile boil around 11/2 cups of water in a pan.Now add the soaked barnyard millet and mix it well.Add the boiled water and salt.

• Let it cook for a boil,now cook it covered in a medium flame till the grains cooked completely.

• Serve it warm with coconut chutney or gothsu.

• Do not add too much of water otherwise the upma will be mushy.
• If you feel the grain is not cooked properly,keep it covered and cook in a slow flame.
• Instead of shallots,finely chopped one medium size onion can be used.

Enjoy................................................................

Sumber http://www.naliniscooking.com

Masala Roll Ups /Savory Roll Ups - Easy Evening Snack

My son prefers to eat sandwich and roll for his evening snack,one thing which I make often is sandwich with different filling.
I usually make this stuffing and make a sandwich but for a change instead of sandwich,roll it and toasted in the griddle.My son loved it and asked me to share it in the blog and I was happy.Here I used some green peas to give a texture,it can be skipped or grated paneer can also be added.Since I had some leftover mint chutney,smeared it on the bread slice and its purely optional.With no further delay lets move on to the recipe..............................

                                                                        

                                                                                                         Masala Roll Ups

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   Basic Information

   Preparation time 10 minutes

   Cooking time 20 minutes

   Makes 8 -10 rolls

    

  Ingredients

  For the stuffing

Ingredient	Quantity
Onion(finely chopped)	1(medium size)
Tomato(finely chopped)	1(medium size)
Ginger&garlic(crushed)	2 tsp
Green peas/pacha pattani	2 tbs(frozen/fresh)
Red chilly powder/milagai podi	1/2 tsp
Coriander powder /dhaniya podi	3/4 tsp
Garam masala powder	a generous pinch
Turmeric powder/manjal podi	1/8 tsp
Coriander leaves(chopped)	2 tsp
Fennel seeds/sombu	1/8 tsp
Salt	1/2 tsp
Oil	2 tsp

  For the rolls

Ingredient	Quantity
Bread slices	8-10
Mint Chutney	2 -3 tbs
Butter	3 tbs
Thin sev	2 tbs(optional)

  Method 

• Take all the ingredients ready and heat a pan with oil and crackle the fennel seeds,add the crushed ginger&garlic and fry it for a minute.Then goes in the finely chopped onion,saute it along with a pinch of salt.Add in the chopped tomato and green peas,cook it until the tomato turns mushy.

• Now add in the turmeric,red chilly and coriander powders with salt.Give it a mix and cook it for a minute.Add around 1/4 cup of water and let it cook till the oil separates.Finally sprinkle the garam masala powder and coriander leaves.Mix it well and put off the flame.Let the mixture gets cool down.

• Now take a bread slice and trim the crust,with the help of rolling pin flatten the bread.Apply a tsp of mint chutney if you are using.Then keep two tsp of stuffing in one end of the slice like a strip.Sprinkle some sev on top of the stuffing.Roll the bread up,continue for the rest of the slices.

• Heat a griddle and add the butter and toast the roll till it become golden in batches.

• Serve it warm with ketchup.

Checkout my fellow bloggers participating in Blogging Marathon#48 here.

Enjoy............................................................

Sumber http://www.naliniscooking.com

Paneer Tikka Kathi Roll

Coming to the day 2 recipe for wraps and rolls,I made the yummy paneer tikka kathi roll.
Today's version is so simple and used the marinated panner aka cottage cheese cubes and onion,capsicum.I cooked the tikka on a griddle,it can be cooked in the oven also.Here I used the mint chutney to give an extra taste and flavor.Off to the recipe...........................

                                                                        

                                                                                    Paneer Tikka Kathi Roll

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   Basic Information

   Preparation time 10 minutes

   Cooking time 20 minutes

     Makes 4 rolls

    

  Ingredients

   For the tikki

Ingredient	Quantity
Paneer/Cottage Cheese	20(1 inch cubes)
Onion(cubes)	handful
Capsicum cubes(red or green)	handful
Tomato (deseeded,cubed)	few pieces
Oil	1 tbs
Roti	4
Coriander leaves(chopped)	for garnishing
Mint Chutney	2-3 tbs

  For marination

Ingredient	Quantity
Thick yogurt/curd	2 tbs
Ginger&garlic paste	2 tsp
Red chilly powder/milgai podi	3/4 tsp
Garam masala powder	1/2 tsp
Tomato ketchup	2-3 tbs
Kasoori methi(optional)	1/2 tsp
Salt	1/2 tsp

  Method 

• Take all the marinade ingredients in a bowl and mix it well.To this add the paneer cubes,capsicum,onion and tomato cubes.

• Mix it well and keep it refrigerated for an hour.Now hat the pan with oil and fry the paneer cubes till it becomes nice and golden.

• Now apply the mint chutney on the roti and keep the panner stuffing.Drizzle some ketchup if needed.Roll it carefully.

• Wrap one end with a tissue paper or aluminum foil and serve it.

•  On top of the paneer mixture,sliced onion tomato can also be added.
• Instead of paneer,boiled baby potatoes can also be used.

Checkout my fellow bloggers participating in Blogging Marathon#48 here.

Sumber http://www.naliniscooking.com

Rajma Tikki Wrap / Red kidney Bean Patty Wrap

We are entering the final week f Blogging Marathon#48 and this week is going be my family's favorite theme.Its rolls and wraps.We love the roll and wraps to the core,especially the rolls/wraps stuffed with the paneer is our all time favorite.
Rolls are filling as well as mess free especially on the go.You can do the filling according to your choice.Mint chutney or variety of sauces or ketchup can be used along with the stuffing to gives a extra kick.Addition of salad or sliced onion and tomato gives an added crunch and taste.
Coming to the recipe,the rajma tikki rolls are very easy to make and the tikkis can be made in advance.Here I used the rotis made with wheat flour as outer covering.If you want store bought tortillas wrap can be used.Lets move on to the recipe.....................

                                                                        

                                                                                    Rajma Tikki Wrap

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   Basic Information

   Preparation time 10 minutes

   Cooking time 20 minutes

   Soaking time 6 hours

   Makes 6 rolls

    

  Ingredient

   For the tikki

Ingredient	Quantity
Rajma/Red kidney beans	1/2 cup
Potato	2 (medium size)
Green chilly/pacha milagai	1(finely chopped)
Ginger&garlic paste	1 tsp
Salt	3/4 tsp
Red chilly powder/milagai podi	1 tsp
Garam masala powder	1/2 tsp
Turmeric powder/manjal podi	1/4 tsp
Corn flour	2 tbs
Chopped coriander leaves	1 -2 tbs
Cumin seeds/jeeragam	1/2 tsp
Oil	1 tbs+3 tbs

  For assembling

Ingredient	Quantity
Roti	6
Onion(sliced)	1 (small size)
Tomato(sliced)	1(small size)
Carrot(sliced,thinly)	1/2
Tomato ketchup	2-3 tbs
Chaat masala powder	1/2 tsp(optional)

  Method 

• Soak the rajma in the water for 6-8 hours and drain the excess water,pressure cook it for 3-4 whistles in a medium flame or till it cooks soft.Meanwhile cook the potato in a microwave or pressure cooker till becomes soft.

• After the pressure subsides completely drain the water from the rajma and pulse in the mixer without adding water.Mash the potatoes and keep it aside.

• Heat pan with 1 tbs of oil and crackle the cumin seeds,the add the green chilly and ginger&garlic paste.(I forgot to add the ginger&garlic paste,so added along with potato and rajma).Fry it for a minute,then goes in the spice powders,give it a mix.Now add in the mashed potato and ground rajma,along with salt.Mix it well and cook it for couple of minutes.Finally add in the chopped coriander leaves and put off the flame.

• Let the mixture cool down a bit,now add the corn flour and mix it well.Once its completely cool down take a small lemon sized mixture and shape it to a oblong or cylindrical tikkis of 2-3 inch size.Continue for the rest of the mixture and keep it aside.

• Heat a tbs of oil in a pan and slide in 2-3 tikkis and fry it carefully till all the sides get cooked and golden.Remove it and drain it on a paper towel.

• To assemble the wrap,smear little ketchup on the roti.Keep two tikkis on the roti and sprinkle the onion,tomato and carrot mixture.Drizzle a generous amount of ketchup then sprinkle chaat masala powder if you are using and roll it carefully.Prick the rolled edge with a clove or tooth pick to keep it intact.

• Wrap one end with a tissue paper or aluminum foil and serve it.

•  If the tikkis separate in the oil add a tbs of rice flour or all purpose flour to the mixture and mix it well.
• Instead of rajma ,chickpeas/channa can also be used.

Checkout my fellow bloggers participating in Blogging Marathon#48 here.

Enjoy.......................................................

Sumber http://www.naliniscooking.com