sprouted whole mung bean (green gram)dosa/pesarettu

Sprouted whole mung(green gram) dosas/ pesarettu:

Pesarettu is a breakfast dish , originated from Andhra cuisine.The very famous combo in this region is Upma pesarettu.It is prepared from whole green gram or mung dal and hence it is a  very nutritious breakfast.Also mung bean is a body coolant and using this regularly in cooking is very good for health.I use sprouted whole mung instead of just the soaked beans as it enhances the nutritional value as well as the taste of the dish.
Dosas are all time favourite dish in my family. My younger one loves dosas .I make varieties of instant dosas. And  this is one of the instant dosas I make regularly .
Here goes the recipe . This recipe serves 2.

Ingredients:
Whole mung - 1 cup( soaked and sprouted)
Raw rice - 1/4th cup ( soaked)
Green Chillies- 2 nos( more acc to taste)
Ginger- 1 " piece
Salt- to taste
Coriander leaves - 2 stems
Onions -2 big finely chopped
Oil- to cook the dosas

Procedure:
Grind together the sprouted mung bean, soaked raw rice,ginger,green chillies and salt to a fine paste by adding little water, just to facilitate the blades, into a smooth paste.Once ground add more water and adjust the consistency to dosa batter consistency.
Now mix together the finely chopped onions and coriander and keep it aside.
Heat a girdle and once hot take a ladle full of batter and pour on the girdle and spread it into desired thickness.Sprinkle the onion coriander mixture on top and press it using the spatula.Do it immediately before the dosa gets cooked and when the batter is still raw.Add about a tsp of oil and cook.Once the side turns golden brown flip it and cook on the other side.Serve it hot with ginger chutney which is the best combo for pesarettu or it can be served with chutney pudi or regular coconut chutney.

Variation:
The whole mung can be replaced by split mung dal. You can add about 1/4 th cup chopped coriander with other ingredients while grinding the dal to give a nice colour.

Avalakki / Poha/riceflakes bisibele bath

Avalakki/Poha/ rice flakes bisibelebath:

Bisibele bath is a dish which is cooked with rice , lentils and vegetables along with spice powders .
Its normally cooked with rice. But on the days of fasting the rice can be replaced with poha and its taste remains the same.
I usually prepare this on Ekadashi( the 11th day in the lunar cycle). It is considered auspicious to fast on this day.Also scientifically, our system needs  detoxification and fasting on regular basis with only fruits in our diet helps in flushing all the toxins.Ideally the elders in the family fast with only fruits and liquids on ekadashi, which I feel,is  their secret of longevity and a healthy life.
But with time and with our lifestyle I can not  follow the same diet. So I have customised the diet according to my convenience by eliminating cooked rice and onion garlic from the menu on this particular day and also I include wide variety of fruits.Ending my story  and here goes the recipe.

Ingredients:
Tuvar dal/pegion peas lentils - 1 cup
Thick poha - 1 cup
Chopped mixed veggies- 1 cup ( Potatoes, peas, beans, carrots,Squash,Cluster beans)
Thick tamarind paste- 1 tbsp
Jaggery- 1 tsp
Bisibele bhat powder / samabar pwd- 2 tsp
Salt- to taste

For seasoning:
Oil/ ghee- 1 tbsp
Mustard seeds- 1/4th tsp
curry leaves- 1 spring
turmeric pwd- 1/8th tsp
hing- a generous pinch.

Procedure:
Cook the tuvar dal and vegetable in a pressure cooker.Wash and soak the poha for at least 1/2 n hr if using the thick ones. Once the pressure goes off take the boiled veggies and tuvar dal along with the soaked poha in a thick bottomed wide container.Add tamarind paste, bisibele bath powder,jaggery and salt.Adjust the consistency to desired level by adding water.  Mix well and bring it to a boil.
Heat a wok add oil/ghee once hot add mustard seeds , once they crackle add curry leaves hing and turmeric powder. switch off and add this to prepared bisibele bath. Mix well .Serve hot with raita or chips.
Note: 
1.Tuvar dal can be replaced by moong dal.Quantity remains same as tuvar dal.  Dry roast moong dal before cooking it. Also cook the moong dal and vegetables direcly on stove top . Moong dal turns very mushy if cooked in pressure cooker.This has to be served immediately as the dish becomes very thick once cooled.
2.Poha can be replaced by broken wheat.Quantity remains same as poha. Cook it along with dal and veggies in pressure cooker and the rest of the procedure remains same.
3.Homemade Bisibele bhath powder recipe link is Here..

Akki rotti/rice flour rotti

Akki rotti/Rice flour Rotti:

Akki rotti is traditional south Indian breakfast,mainly belonging to Karnataka cuisine .It can be made  plain with just the rice flour or  rice flour can be mixed  with grated veggies / just  onions . Or just add boiled field beans / avarekalu for avarekalu akki rotti. Here I am giving the recipe for  onion akki rotti.


Ingredients:
Rice flour- 2 cups
Onions medium size- 6 to7 ,finely chopped
Coriander leaves - about 1/4 cup loosely packed, finely chopped .
Green Chillies- 3 or more acc to taste, finely chopped.
Jeera/ cumin seeds- 1 tsp
Salt- to taste
Water to make the dough.
Oil- for cooking the rottis


Procedure:
In a large mixing bowl take  the rice flour , onions , Coriander leaves , green chillies,jeera and salt and mix well without adding water.Do not add water to the entire flour mixture as onions tend to leave moisture when mixed. Take the flour in parts , add water and make a soft dough as shown.

I use aluminium foil disposable plates to pat my rottis, as it requires very little oil.
It can be cooked directly in a kadai/ wok .I somehow find this method a little messy.
For the foil plate method, smear little oil on the aluminium foil plate, take a tennis ball size  dough and start patting it into thin circle as shown in the picture.
apply a little (about a tsp)  oil on the patted rotti.

Heat a girdle and when its hot transfer the Al.foil pate on the girdle with the patted rotti facing the tawa and press on all the sides.On medium flame cook it for few mins , once that side is cooked the foil plate comes out easily.Take the foil plate off and flip the rotti and cook on the  other side for few mins.

For crispy rottis cook on the tawa for long time on low flame. For soft rottis take it out from the tawa as soon as it is cooked .Serve it when it is hot along with coconut chutney or chutney powder and yoghurt.

Variations:

1. Onions can be replaced with finely chopped or grated cabbage shreds or grated mixed vegetables     ( Carrots, cabbage and cucumber). 

When using cabbage or mixed vegetables add grated fresh coconut.

2. Rice flour can be replaced with Ragi/finger millet flour or jowar/Sorghum flour.

Note:

If using finger millet or sorghum flour the rottis take longer time to cook,if you try to remove the foil plate before the rotti is cooked it will break/tear.

pav bhaji

Pav bhaji

Pav bhaji is a  famous street side food originally from Mumbai cuisine. And I must say this is the simplest wholesome meal , as the bhaji consists of all the mixed veggies. I make sure to add wide variety of veggies to make the dish nutritious.
This is my cousin's (keerthi) favourite dish and of course she comes here to visit her nieces whom she is even more fond of. When ever keerthi visits us( Can count the no of visits though " Dr " keerthi !!) I make sure to cook this dish for her and every time it has turned out well.
Here goes the recipe
Recipe source Vah chef with some alterations.

Ingredients :
Veggies:
Potatoes- 2 med peeled and cut into half
Cauliflower -1 small
Carrots- 2
beetroot-1/2 piece of a small beetroot grated ( read the foot note)
green peas- 1/2 cup
beans - 5 to 6 finely chopped

For masala:
tomatoes - 2 nos finely chopped
Onion - 1 big finely chopped
Capsicum- 1 finely chopped
Oil/ butter- 2 tbsp
Jeera - 1tsp
Pav bhaji masala- 2 tsp
Amchur pwd- 1/2 tsp
Chilli pwd- 1/2 tsp

Pav buns
Butter for toasting the pav

Procedure:
Cook the vegetables 
Wash the cauliflower florets and let them stand in boiling salted water with a pinch of turmeric for few mins . Pressure cook all the veggies except capsicum, tomatoes and onions with water until cooked , for about 5 whistles.

Masala preparation
Heat oil/ butter in a wok add jeera once it splutters  add onions , cook until onions are well browned , add ginger garlic paste, fry for few mins, add tomatoes and cook until mushy and oil gets separated. Add capsicum and fry until it is cooked well.Add pav bhaji masala, amchur pwd  and chilli pwd.

 Add the cooked veggies along with water to the cooked masala and mash them using a masher . The veggies and the masala should be mashed really well.Add salt and more water if required  to adjust the consistency.A dollop of butter can be added now for that extra oomph. Salt and the masalas can be adjusted acc to taste.Garnish with finely chopped coriander leaves and switch off the stove.

Heat the  girdle and once its hot add butter and toast the pav buns on both sides . Serve the toasted pav buns with prepared bhaji , chopped onions and a slice of lemon.

Note:
Do not skip beetroot as it gives natural colour to the bhaji. Add just a small piece as the bhaji will get overpowered by beetroot flavour.

Rave Idli

Rave Idli

Simple and wholesome breakfast . Can be prepared with very less effort and very quikly.
Adapted from the blog Rak's kitchen.The original recipe is  here

foodiespalate.blogspot.com

foodiespalate.blogspot.in

Ingredients:

Rava/sooji/semoline-1 cup
Curd                        -1/2cup
Eno fruit salt            -1 tsp ( plain or lemon flavour)
Lemon Juice            -1/2 tsp ( I did not add this )
Ginger                     - 1 tsp (Finely chopped)
Green chillies           - 4 nos (Finely chopped )
Curry and                - 1 tbsp ( Finely chopped)
Coriander leaves
Water                       - 1/2 cup (Adjust to reach consistency)
Salt                             As needed

For Seasoning :

Mustard                  -1 tsp
Urad dal                 -1 tsp
Channa dal             -1 tsp
Chashews               -1 tbslp(broken into small pieces)
Oil                          -1/2 to 2 tbsp


Heat a kadai and add oil,splutter mustard then add channa and urad dal and chashews  .Then add the finely chopped ginger and chillies.
Then add the sooji with curry leaves and coriander leaves to it and fry in a low flame taking care to not to change the colour of rava.
After two min,transfer to a bowl,cool down and add the curd,enough water,lemon juice,salt mix well.(the consistency should be like our idly batter consistency,light and loose not too thick).Soak this for atleast 15 mins.
 Grease the idly plates with ghee/oil.
At this time add the ENO salt to the batter and mix well( the eno salt should be active enough,so that when you add and mix the batter,small bubbles will be coming,which makes the batter frothy) Immediately,pour into the idly moulds and steam for 15-20 minutes.(to check if its done,insert a knife or spoon back and it should come clean)
Serve hot with coconut chutney/saagu.