PLATES OF FLAVOUR

Hello readers🙏 Welcome to today's blog.We all love dosas right?

South indian food in itself is nutritious and healthy. It can be steamed or less oil. Dosa, idly, uttapam, appe. We all love these breakfast ideas.. Let's make dosas with murmura( kurmura/puffed rice). I tried it for first time and it came out perfect. Let's begin the recipe.. Let's get started..

Ingredients needed:

1.Puffed rice / murmura-1 cup

2.Raw rice ( short grain)-1 cup

3.Urad dal-1/4 cup.

4.Methi seeds( fenugreek)-1 tsp

5.Oil for applying on dosa.

6.Salt- as per taste.

Procedure :( Serves -3-4 people)Time taken: 5-6 hrs for soaking and overnight for fermentation.

1.Take 1 cup murmura, raw rice and 1/4 cup urad dal and wash it for 2 times well.

2.Soak it with 1 tsp methi seeds.

3.Now grind the mixture finely.

4.Add in a big utensil and add salt and 1 tsp oil. First mix it with hand as it helps with natural fermentation.

5.Now cover and keep it for overnight and let it ferment.

6.Now heat the nonstick tawa and sprinkle some water+ oil and let it crackle. Now wipe it with a cloth.

7.Now spread the batter on the tawa evenly and apply oil. Now flip it after it leaves it sides.

8.Cook from other side till brown. Our murmura dosa is ready.

Kara chutney recipe:

1.Tomatoes -2( big size),onion-1,garlic pods-6-7,ginger-1 inch.

2..Urad dal-1 tbsp, chana dal-1 tbsp, dried red chilli-1-2,Cumin seeds-1 tsp.

3.Oil- as reqd, tamarind- lemon size

Steps:

1.Take a pan,add oil, heat it well and add 1 tsp cumin seeds, and dals and roast it till golden brown.

2.Now add onion, tomato( roughly chopped).

3.Add dried red chilli, salt and tamarind and cook them till tomatoes are soft.

4.Now cool off the mixture and grind it finely.

5.For tempering: Add oil, mustard seeds, curry leaves and asafetida( heeng) and let it crackle and add to the chutney.

Our kara chutney is ready.

Trust me the dosa+ chutney combination is awesome.

You can add poha also ( 1-2 tbsps) to the batter for extra crunchiness.Add 1-2 tsp oil in batter so that the batter doesn't become dry after 2-3 days.

Try the recipe and do comment. You can follow my insta and fb too.

Take care and always stay beautiful🙏

Hello readers 🙏I am going to share an easy n instant recipe. Today I am sharing beetroot and bottlegourd idly which is made of rava/ sooji and rice flour. Its yummy and healthy too. So lets begin the recipe. Lets get started...

Source: simplytadka.com

When I made this, light went off and then we ate it.😅

Ingredients needed:Time taken( max. 1.15 hrs and min:30 mins)

1.Sooji/ rava/ semolina-1.5 cups

2.Rice flour-1/2 cup

3.Veggies: Beetroot-1/2, bottlegourd( lauki)-1/2,capsicum-1/2[all grated], green chilli-1( finely chopped), onion-1/2(finely chopped), ginger( finely chopped ), curry leaves-7-8,coriander + mint leaves for garnishing

4.For tempering in masala:

Cumin seeds-1/2 tsp, mustard seeds-1/2 tsp,cashews -4-5( broken), Curry leaves-7-8, urad dal-1/2 tsp, chana dal-1/2 tsp, oil, heeng-2 pinches.

5.Curd-1 cup( sour)

6.Sugar-1/2 tsp

7.lemon juice -1 tsp

8.Salt as per taste.

9.Eno-1/2 tsp

Procedure:

1.Take a big bowl, add 1.5 cup sooji/ rava, 1/2 cup rice flour, curd, sugar, salt and lemon juice and mix it well. If you have time soak it for 1 hour, if you dont have much time, soak it for 15 mins.

2.For tempering :

1.Add oil in a pan, when hot add cumin seeds, mustard seeds, heeng, curry leaves, green chilli and chopped ginger. Add the dals( urad dal, chana dal). Roast them till brown. Now add the veggies( onion, capsicum, beetroot and bottlegourd( lauki)).

2.Add salt and let it cook until soft.

3.When masala is done and on room temperature, add it into the batter and let it sit for sometime.

4.Now after 1 hr or 15 mins( acc to your time), Heat the idly cooker or a big utensil, add water and 1/2 lemon and let it steam.

5.Now comes the fast part, check the batter's consistency, it will be not flow, add water and make it flowy. Add 1/2 tsp eno and add some water and mix it in one direction and pour the batter into idly moulds.

6.Place it in cooker and let it steam on medium flame for 7-10 mins.

7.Our idlies will be done.

8. Serve it with coconut chutney or mint peanut chutney.

Mint peanut chuteny:

1.Take a pan, add oil,cumin seeds-1/2 tsp,let it crackle. Add peanuts and roast it till brown.Add1 tsp chana dal and 1 tsp urad dal.

2.Peanuts should be 1/4 cup.

3.Mint+ coriander leaves should be a handful or acc to your wish.

4. Add 1/2 inch ginger and saute the peanuts well. Now add the washed mint+ coriander leaves and cover it with lid.Add lemon size tamarind, salt ( as per taste)

5.Now cool the mixture and grind it.

6.Our chutney is done. Its easy and quick. Temper it with mustard seeds and curry leaves and dried red chilli.

So you can add veggies like carrot, boiled corn, spinach puree.

Its healthy breakfast recipe. Thanks for reading the blog and giving your precious time.

Do try the recipe and always stay beautiful till then take care.

You can read my pink cutlet recipe which will be there in the last blogs.

Hello readers🙏Welcome to today's blog!Just thought of sharing dal makhni.

Basically derived from dal: mix of lentils and pulses and makhani( lots of butter/ makkhan). Let's read about it's history :

Dal makhni was invented by Kundan lal gujral and his restaurant moti mahal in 1947.Gujral thought that something interest could be made with urad dal( khadi ma ki dal)ie whole black urad.

The moti mahal restaurant named it as black gold. Its fascinating that how the simple black urad dal turned into a restaurant style dal makhni. So shall we all try it in our home? Cmon, it's easy and I am sure if you try it this way, you will feel that its restaurant style.

Source: Pinterest

My image: I forgot🤣

Wait..

Mine not that photogenic though😁

Let's get started...

Ingredients needed:

1.Kaali dal/ maa ki dal/ whole black urad dal-1 cup, Rajma-2 tsps

2.Veggies: Tomatoes-3-4,Ginger/ garlic paste or chopped ginger n garlic( roughly chopped ), green chilli-1-2

3.Masalas : Salt( as per taste),Red chilli powder-1 tbsp, kashmiri red chilli powder-1 tsp,coriander powder-2 tsp, garam masala-1 tsp, kitchen king masala-1 tsp, khada masala: cardamom-1,clove( laung)-2,Tezpatta(bay leaf)-1,Dried red chilli-1, black pepper corns-3-4,turmeric powder-1 tsp, jeera seeds-1 tsp, cinnamon stick( dalchini)-1

4.Oil-1-2 tsps, butter-1 tbsp.

5.Homemade malai-1 tbsp.

For tadka:

Ginger juliens -5-6

Butter-1 tsp, minced garlic or finely chopped garlic-10-15 pods.

Cumin seeds and kashmiri red chilli powder.

Procedure : Serves-3-4 people.

1.Soak the black urad dal overnight or atleast for 8 hrs.

2.When its soaked, it will turn dark green.

3.Pressure cook it. Add salt, 2 pinch baking soda,oil-1 tsp / ghee and cook it on medium flame for 8-10 whistles.

4.Now we will make puree, take roughly chopped tomatoes, ginger, garlic, green chilli,khada masala( elaichi, laung,black pepper, cinnamon stick/ grounded cinnamon( dalchini)), salt and homemade malai.

5.Grind the mixture finely.

6.Now take a heavy bottomed pan, add oil-2 tsps+ butter-1 tbsp and add cumin seeds. After its roasted well, add the tomato puree.

7.Add the masalas- turmeric powder, coriander powder, red chilli powder, kashmiri red chilli powder.

8.Cook the tomato puree till the oil oozes out.

9.Meanwhile, let the dal depressurize on its own. Now open the cooker and if you see more dal water/ stock then drain it. Dont mix the dal with it.

10.Take the dal and add into the tomato puree. Let it cool for few hours😁😁just joking.

11.You have to cook the dal on slow for atleast half n hour and if you have time you can cook for 2 hrs or 1 hour.

12.Cook it and add water and adjust the consistency.You will see the dal getting thick.Add garam masala and kitchen king masala.

13.Finally time for tadka.Take a pan, add butter, add cumin seeds, bay leaf and dried red chilli and let it crackle.

14.Now add the minced garlic and ginger, kashmiri red chilli powder and cook it till it is brown. Add the tadka into the dal.

15.Our makhni is ready. Serve it hot on a rainy day, with onion salad, papad and jeer rice.

16.You can serve it with naan/ tandoori roti.

Note:

1.The more you cook your dal, the more it becomes creamy.

2.Well healthwise,its of no use as its buttery. If you are health conscious, prepare your own version with less butter n oil.

Chalo then meet you in next blog, till then take care. Thanks for taking your precious time to read the blog, do try and yeah always stay beautiful! Bubye🙏

Hello readers🙏Welcome to today's blog! Happy rakshabandhan guys😊Lets make the easiest recipe of kheer. Kheer is simply the milk, rice, dry fruits pudding. Kheer has the history. Its present for like 100 of years, perhaps 1000 of years.

It is said that kheer was introduced by ancient Ayurveda. And it is there from the age of ramayana and mahabharata. Back then kheer was the mixture of milk, sugar and rice. Kheer also known as payas, payasam( tamil).

Now kheer has modified forms😅. Kheer is basically base root of every indian festival. I don't know many sweet dishes. So I make kheer. Atleast we should know how to make kheer. This recipe will be useful for beginners. Let's start the recipe.

Ingredients needed:

1.Milk - I used 1/2 litre+1/3 cup

2.Sugar- 1/4 cup or acc to your taste.

3.Rice-2-3 tbsps..

4.Dryfruits- chopped almonds, elaichi powder/ cardamom powder -3-4 crushed elaichi, I used nuts and berries mix.

5.Use saffron if you wish.. I didn't.

Preparation : Time taken: 45 mins( Serves-3)

1.Take full cream milk- I used normal one. And add to a heavy- bottomed pan/ utensil.

2.Soak the rice before half n hour.

3.Let the milk boil. Boil the milk on medium flame.

4.Add soaked rice after 1 boil and let it cook. Let it become somewhat thick.

5.Add sugar and elaichi powder and let it boil for half n hour more. It should bwcome half.

6.It should be slightly thick and even color should change. The kheer should be creamy also.

7.Top the pudding with Dryfruits( you can add pistachios, almonds, cashews ).

8.Our kheer is ready to be served. Serve it slightly hot/ cold.

Note:

1.If you want to add custard powder, you can take 1tbsp and mix the hot milk and them add. If you add directly in milk, lumps will form and it will be hard to break them till end.

2.Stir it at regular intervals. Add saffron when its fully prepared. i didn't add.

3.Kheer should not be runny. The rice should be mixed properly with milk. Cook it till its half.

Try this recipe and comment below for other recipes. You can comment even on my fb page. Thanks for taking your precious time for reading the recipe. Meet you in next blog till then always stay beautiful.

Hello readers🙏 Welcome to plates of flavours. So kids, do you like pasta? Pasta noodles/ spaghetti /macaroni. I know the kids will love them. Basically I am not a big fan of pasta.. I don't like macaroni. I thought of trying pasta like those in restaurant style. Well it didn't come out well, but thought of sharing with you all. You can say this recipe was not that good as I lacked in some ingredients and made some mistakes.. Will come to that.

History of pasta :

Some would think pasta was invented in Italy but no! It was brought by marcopolo from china. So we can say pasta were the noodles used in south east asian countries. And pasta was made with hard wheat in italy. Pasta has variations like wheat flour, refined wheat flour or semolina or even legumes.

We all have eaten macaroni/ white sauce pasta and even red sauce pasta. Today I am sharing pink sauce pasta which is a mixture of white sauce+ red sauce pasta.

Lets get started..

Ingredients needed:

1.Pasta/ macaroni -1.5 cup

2.Veggies: capsicum, carrot, onion, green chilli, ginger- garlic( chopped) or gg paste ( all veggies -1/2 in qty), Tomatoes-3, beans

3.Blanched tomatoes -3 and puried/ paste

4.Refined flour -1.5 tbsp.

5.Butter-2 tsp.

6.Milk-2 cups( cold or room temperature )

7.Red chilli flakes-1 tbsp

8.Italian seasoning-2 tsp or as per your taste

9.black pepper powder-1 tbsp.

10.salt- as per taste.

11.oil-2 tbsp

12.coriander leaves for garnishing

Procedure:

1.Take a pan, add 2 cups of water, when boiled add 1/2 tsp salt and 1 tsp oil and add the pasta to it.

2.Boil the pasta till 80 % cooked.

3.Now cool the pasta and keep it aside.

4.Now take the tomatoes and boil them in hot water till the skin comes off. Cool it and peel the skin and grind it in mixer.

5.Take a non-stick pan, add 1 tsp of butter and 1/2 tsp of oil, when heated well add garlic and ginger. Sauté it and add chopped onions. Cook them till translucent.

6.Add green chilli, capsicum,beans and salt and let it cook for 5 mins.

7.Now add the blanched tomato puree amd let it Cook.

8.On the other side, Heat a non-stick pan, add 1 tsp of butter and add 1.5 tsp of refined flour / maida. Saute it for 3 mins and then add cold milk - 2 cups.

9.Mix it well and let it cook. Add salt.

10.After cooked, add black pepper powder and chilli flakes and it will become thick. Now turn off the gas and add that mixture to the tomato puree mixture.

11.Mix all the veggies well and let it boil for 2 mins. Finally add the boiled pasta.

12.Mix it well and add the chopped coriander leaves and pizza seasoning to the pasta.

13.Our pink sauce pasta is done.

14.Your kids will love it.

Make this recipe on sunday lunch/ dinner.

But wait!. As in the beginning I said I made it this way and it didn't come out well. So?

Tips :

1. I added 3 tbsp of maida/ refined flour. And I made the pasta and kept. So it became so thick that only pasta was seen and no sauce. So add 1 tsp of maida.

2.Eat it as soon as you prepare this as maida will become thick as time passes.I added more milk kn order to adjust the consistency but no use.

3.The milk should be cold. Like it should be taken out from fridge and used. Or atleast room temperature.If you use hot milk, lumps will be formed.

4.You can add veggies like mushrooms, corn, red and yellow bell peppers or brocolli.

These were the mistakes I made. Thanks for taking your precious time to read it. Try the recipe and share. Meet you in next blog till then always stay beautiful.