Tag Archives: Breakfast

Methi dosa | How I make my dosa regularly | Kids’ Favourite dosa

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My Dosa Corner page is proof for our Dosa love. It has 35 Dosa recipes as of now (just back from counting πŸ˜€) and here is the 36th variety of dosa – Our favorite and a dosa which I make most regularly, Methi dosa. ❀️

Methi or Fenugreek seeds when soaked and if the soaked water is used while grinding the dosa batter yields really delicious dosas. Also, is very beneficial for our body. I have been making different kinds of Urad dosas but this one works perfect for me and is a weekly once dosa at our place.

My kids’ can eat these dosas for breakfast, lunch, snack and dinner (True dosa lovers 😍😍). Making dosas for them and watching them enjoy it is my happiness. ❀️

Hope you all try and enjoy these dosas too. Happy and healthy cooking! ❀️

RECIPE:

Ingredients: Makes about 20 dosas

1 Cup Whole Urad dal (can use split urad too)

2.5 Cups White rice ( I use any regular white rice or parboiled rice)

2 tsp Fenugreek seeds/ Methi

Salt to taste

Ghee to cook the dosa

Step by step recipe:

1. Wash well and soak Urad dal, rice and fenugreek seeds in separate vessels in atleast twice the amount of water for 4 hours.

Note: Do soak fenugreek seeds separately as we won’t be draining the soaked water but will use it while grinding the batter. This gives best texture to the dosas.

2. Drain water from Urad dal and add to the mixer. Now add the fenugreek seeds along with the soaked water.

3. Grind to a smooth paste. Pour into a large vessel.

4. Drain water from soaked rice too and grind it to a smooth paste adding little water as needed. Add this to the Urad dal paste. Mix well adding salt.

5. Keep it covered to ferment for about 8 hours at room temperature.

6. Heat a dosa pan and spread a ladle full of dosa batter into a circle.

7. Cover and cook till the surface cooks. Add ghee on top and sides.

8. Flip and cook for crispy dosas. Else you can just cook one side, fold and remove the dosas. Serve with a chutney of your choice!

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Notes:

* I have served this dosa with Hotel Style Tomato Chutney. Tastes really delicious with this chutney.

* Leftover batter can be refrigerated and used for two to three days.

* Please do soak fenugreek seeds in a separate container and do not discard the soaked water while grinding. Use it as it is very healthy and will also give a great texture to the dosa.

* You can also make dosas within an hour of making this batter as it still turns soft and tasty. I make it when my son craves for dosas and the batter is just ground. He loves it.

* Soft dosa lovers can make the dosa thick and cook only one side. Crispy dosa lovers can make the dosa thin and cook both sides till crisp.

* You can check all my Dosa recipes (35 Dosa recipes): Dosa Corner

* All my No rice Dosa recipes: No rice Dosa recipes Collection

* Chutneys which we love: Chutney recipes

Matta rice – Urad dosa | Surai Ukde Udida polo

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As all of you already know, dosas are our family staple breakfast. So much that any day any time any variety of dosa batter would either be fermenting or ready in the refrigerator (talk about dosa love ❀️). This is one variety that I have been making quite often now and happy that I am able to share it today with all of you.

We have been home bound again since few weeks due to the sudden increase in Covid cases here in Qatar and my daughter’s classes are also online now. Half of my day goes in juggling between managing her classes, entertaining my son and cooking alongside while the rest half goes in playing with them and finishing off my chores. So I hardly get the lavish time that I used to get before to blog.

And whenever I do get some little time in between, I prefer to watch random YouTube videos or listen to my favorite songs and bhajans while walking inside my home or arranging the toys which has become my way to soothe myself. Along with these, the weather has become so beautiful in Qatar with light rains that I just sit looking outside at the trees, the birds and the precious raindrops. It’s a gift from nature that I was waiting for since many years. ❀️

Hope you all are doing well too. Really wishing peace and happiness with good health for all of you. Since this is my first post in 2022, I take this opportunity to wish all of you a very Happy New year too. Stay safe, take care. Happy and healthy cooking! ❀️

RECIPE:

Ingredients: {Makes 17 dosas}

1 Cup Urad dal (I use split ones)

1 Cup Matta rice/ Parboiled rice/ Ukde tandulu in Konkani

1 1/2 Cups White rice (any variety)

1/2 Cup thick Poha/ flattened rice

Salt to taste

Oil or Ghee to cook the dosa

Step by step recipe:

1. Wash well and soak Urad dal separately and matta rice- white rice together in two vessels for 4 to 6 hours. (Matta rice needs more soaking time.) Here is the picture to show the rice varieties that I have used.

2. After soaking time, drain the water and add Urad dal in a mixer.

3. Grind to a smooth paste adding little water. Add to a vessel. Now drain and add both the rice along with poha in the mixer.

4. Grind this to a smooth paste. Add it to the Urad dal batter along with salt. Mix well with hands.

5. Keep covered at room temperature for 8 to 10 hours. I keep the batter for about 12 hours now since it is winter as the batter takes more time to ferment. In summers, 8 hours would be enough.

The well fermented batter ❀️

6. Mix the batter well once. Heat a dosa pan and pour a ladle of batter in the center. You can make both thin or thick dosas with this batter but we prefer thick spongy dosas. Add ghee over the dosas once the surface looks cooked.

7. Flip and cook the other side for few seconds too.

8. Remove and serve with a chutney of your choice.

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Notes:

* I usually make a simple ginger chutney with this dosa. Just grind coconut with ginger, green chillies, tamarind, salt and little water to a smooth paste. Season in coconut oil with mustard seeds and curry leaves.

* I use the Palakkadan Matta rice variety which we consume daily for our meals, to make this dosa. It is also called Kerala red rice or Kerala Parboiled rice. In Konkani, we call it Ukde tandulu. You can use any variety of brown rice.

* Note that the soaking time for Matta rice is atleast 6 hours so that it grinds well in the mixer.

* Poha makes this dosa very spongy and soft. I use thick variety, you can use thin ones too.

* This batter stays well if refrigerated for couple of days. Ideal for lunch boxes too as the dosas stay soft for a long time.

* I got inspired to make this dosa from my Surai Ukdle Polo, a dosa commonly made in Konkani households.

* I also make Paniyarams or Appos with Matta rice and mixed dals – Mixed dal Appos.

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Instant Sweet Appo | Wheat Jaggery appe | Easy Sweet Paniyaram | Godu Appo

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The bowl of sweet appes that you can see above has been finished off by my sweet 3 year old son as I write this. After I made it and gave him one, he took a bite and asked me innocently, “mmm yummy Amma, ye hotel?” πŸ˜„. I felt very happy and like a chef that my son found the appes so good that he thought they were from hotel. 😍

He wanted more and finally ate the whole bowl of it. My heart filled up as a mother by seeing him eat happily and I wanted to share my happiness with all of you too as soon as possible. So, sat to write down this blog now itself. ❀️

These appes were one among the first I learnt to make when I got the Appe pan as we have grown up eating them. My kids love it a lot and I make it regularly for them as a tasty snack. It’s so quick to make yet fills up their tummies in a healthy way. ❀️

I also want to share a glimpse of my kitchen counter with all of you today seeing which makes me very happy each day. I love arranging it and love to keep the house clean. Took this picture to send my Amma and felt like sharing with you all too. A peek into my kitchen and my favorite place in the house. 😍

The popsicle molds are my recent purchase and I am loving making new varieties of fruit popsicles each day for the kids. Their excitement while enjoying them is one of a kind. 😍 Will share the recipes when I find time. ❀️

Hope you all loved reading this blog. Do try these appes and I am sure you will love them. Happy and healthy cooking! ❀️

RECIPE:

Ingredients: { Makes about 24 small sized appos }

1 Cup Wheat flour (Chapati Atta)

1/2 Cup Jaggery powder or to taste

2 to 3 Tbsp freshly grated Coconut

A pinch of Salt

1/4 tsp Cardamom powder

1/2 Cup Milk

1/2 to 3/4 Cup water (to make the batter)

1 small Indian Banana (1/4 Cup mashed banana)

Ghee to cook the appos

Step by step recipe:

1. Take 1 Cup wheat flour, 1/2 Cup Jaggery powder, about 2 Tbsp freshly grated coconut, salt and Cardamom powder in a mixing bowl.

2. Add 1/2 Cup Milk and water (1/4 Cup each time) to make a slightly thick lump free batter. It takes about 1/2 Cup to 3/4 Cup water to make this batter depending on the brand of wheat flour and how much water it absorbs. The consistency should be neither very thin nor very thick. It should be thicker than dosa batter.

3. Now add the mashed banana to the batter. Mix well. I add 1 small Indian Banana which is 1/4 Cup when mashed.

4. Now heat the Appe pan and when it becomes hot, reduce the flame to medium. Now add a drop of ghee in each of the holes of the pan. Add one spoonful of batter in each of them. Don’t keep the flame on high as the appes may turn black in colour. Always keep the flame on medium to get golden coloured appes.

5. Cover and cook for a minute or till the surface looks slightly cooked.

6. Flip and cook for a minute again.

7. Serve them warm or at room temperature. Tastes so yum! 😍

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Notes:

* You can skip banana if you don’t have but trust me, these appes taste really heavenly with the banana flavour and the slight bite of bananas in them.

* If you are not adding bananas, you will need to add a pinch of baking soda to help the appos fluff up. I don’t like to use soda and hence I add bananas everytime while making appos.

* This is how I make Wheat banana pancakes too. So you can use appe batter to make pancakes.

* The measurements I have shared above works very well for me. You can add or reduce jaggery, coconut and milk as per your taste.

* Always cook the appes in medium flame for perfect golden coloured appes.

* I also make Mixed dal Appes which comes out delicious. You can check the recipe here.

Variety Idlis compilation | Different types of Idlis | More than 21 varieties

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As I started compiling all the 21 varieties of Idlis for this post, I got nostalgic and went back to the memories of my first few months here in Qatar when I hardly knew to cook nor to make idlis. I only made dosas or upma for breakfast and idlis were a luxury when we visited any South Indian restaurants (I remember I used to crave idlis so badly 😍).

So the next time when I visited my parents in Kochi, my dad took me to Broadway ( a place known for its large collection of utensil shops and all kinds of shops that you can think of πŸ˜„). There he bought me this small Idli steamer or Pedavan as called in Konkani and since then, this Pedavan has been my true friend in the kitchen. 😍

Drumstick leaves idlis in my Pedavan 😍

It was in 2012 that my dad gifted me this steamer and I never thought that in 2021, I would be compiling 21 varieties of Idli recipes in my blog. What a wonderful coincidence there! ❀️

This post was long pending and I am happy that finally today I got the time, mood and energy to complete it. Hope you all have a great time making these idlis. Happy and healthy cooking! ❀️

* Click on the images or the names for the recipes. *

Varieties of Idlis:

Instant Idlis – Idlis that can be prepared instantly without the need of soaking or fermentation.

1. Instant Poha IdlisThese idlis taste as good as regular white idlis but can be made instantly with very few ingredients. A kind of magic idlis these are! 😍

Recipe here – Instant Poha Idlis

2. Instant Rava Idlis – Rava Idlis were among the first idlis that I learned to make in my cooking journey. Before trying these, I had thought rava idlis were made only in restaurants and now, I laugh at my thought then. πŸ˜€ Very quick to make yet comes out so delicious, these idlis definitely can be made quite easily at home.

Recipe here – Instant Rava Idlis

3. Instant Oats IdlisThese idlis are a regular at my place as my kids love it a lot. Great way to add oats in our diet. So soft and tasty idlis, you can never say it has oats it it.

Recipe here – Instant Oats Idlis

4. Instant Ragi IdlisA variation from the oats idlis above. Yet another favorite when I have forgotten to soak for regular idlis.

Recipe here – Instant Ragi Idlis

5. Instant Vermicelli IdlisWhen you wish to make something unique, these idlis are for you. A variation from the Rava Idlis, love how colourful they turn out and a great idea to add carrots in our kids’ diet. Don’t they look beautiful too? 😍

Recipe here – Instant Vermicelli Idlis

6. Instant Cucumber Idlis – Traditional Konkani style idlis which can be made both sweet and savory. The aroma when these idlis steam are heavenly. Best part is these can be prepared instantly too.

Recipe here – Instant Cucumber Idlis

7. Instant Drumstick leaves spicy IdlisAlso known as Sannamudhos in Konkani, you can make these idlis with any kind of leaves like spinach, Methi leaves or drumstick leaves. Traditionally enjoyed as an accompaniment in rice meals, I also enjoy to eat them soon after it’s steamed, hot with a drizzle of coconut oil. Tastes like a bite of heaven! 😍

Recipe here – Drumstick leaves spicy Idlis

8. Broken wheat sweet SannanSweet Konkani style idlis, they are steamed in a vessel and cut into pieces like a cake. Tastes too delicious for words. Learned it from my friend Sreeja and this is her mother’s recipe. ❀️

Recipe here – Broken wheat sweet sannan

9. Instant Pumpkin IdlisAlso known as Dudhe Kadamb in Konkani, love the aroma of pumpkin in these idlis. Can be made both sweet or plain ones.

Recipe here – Instant Pumpkin Idlis

Millet Idlis – Idlis with millets or millet flours

1. Jowar IdlisA regularly made idli at my place and trust me, you will not miss rice at all in these idlis and can definitely not say it is made of Jowar flour. Very tasty idlis! πŸ˜‹

Recipe here – Jowar Idlis

2. Barnyard millet or Varai IdlisYet another regular at my place, tastes too delicious for words, you can never say it has millet in it. One of my favorite idlis too. ❀️

Recipe here – Barnyard Millet Idli or Varai Idlis

3. Ragi Urad IdliRight from when my kids’ were babies, I have always made these idlis instead of Ragi porridge. They loved it’s flavour ad soft texture. They used to and still call it “chocolate idlis” 😍

Recipe here – Ragi Urad Idlis

4. Instant Ragi IdlisAn instant version of Ragi Idlis which can be made within 30 mins, yet comes out soft and very tasty. Idlis for those quick hunger times. πŸ˜€

Recipe here – Instant Ragi Idlis

Other Idli varieties

1. Mallige IdlisIf there is a way I make regular white idlis, it is this way. Mallige Idlis are so soft and delicious even when ground in the mixie. So, for those who want super soft idlis like restaurant ones, these idlis are for you. ❀️

Recipe here – Mallige Idlis

2. Urad Moong dal IdlisDiabetic friendly idlis as they don’t contain rice, yet comes out very soft. These idlis are traditionally made in Konkani households like ours on fasting days when we don’t consume rice for breakfast. One among the most tried recipes from my blog among idli recipes apart from Mallige Idlis. You can make crispy dosas with this batter too.

Recipe here – Urad Moong dal Idlis

3. Mixed dal IdlisProtein rich idlis as they combine a variety of lentils in them, these can be made either as idlis or dosas.

Recipe here – Mixed dal Idlis

4. Horsegram IdlisA traditional Konkani idli which was regularly made by my grandmother and steamed in the big Pedavan or steamer. Tastes too delicious for words and a must try idli if you have not tasted it yet. ❀️

Recipe here – Horsegram Idlis

5. Whole Moong IdlisMy way to feed whole Moong or green gram to my kids in the way they love the most – the idli/ dosa way. 😍

Recipe here – Whole Moong Idlis

6. Kanchipuram IdlisCan’t explain in words as to how much I love these idlis. The seasoning in the idlis take it to another level completely. ❀️

Recipe here – Kanchipuram Idlis

7. Broken wheat idlisOne of my experiments but came out so well that I have been making them regularly now. Very tasty and soft idlis.

Recipe here – Broken wheat Idlis

8. Urad Rava IdlisYet another Konkani style idli made on fasting days where Rava or semolina is added to Urad dal batter instead of rice. Delicious idlis and so pretty too 😍

Recipe here – Urad Rava Idlis

9. Split green moong IdlisThese idlis are similar to Urad Moong dal Idlis but I have used green split Moong dal instead of yellow ones. The colour change in idlis excites my kids πŸ˜€

Recipe here – Split green moong Idlis

So here are all the idli recipes that I have shared till now on the blog. Hope you all have a great time trying these idlis. Happy and healthy cooking! ❀️

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Mixed dal appe | Paniyaram with mixed dals and Matta rice | Ukde tandla appo

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This must be the fastest I have ever made and blogged a recipe (the excitement of sharing this great recipe 😍). These beautiful golden appes or appos as we call in Konkani were our breakfast this morning and I must say, it made for an amazingly delicious breakfast today (My favorite meal of the day ❀️).

I got a Paniyaram pan recently and have been making different varieties of appes with it. For those who don’t know what a Paniyaram pan is, here is a photo of it. Isn’t it super cute? 😍 Making these appes have been such a stress reliever for me. Feels so happy when these cute bundles of joy come out of the pan 😍 (Me and my thoughts πŸ˜…).

So, in my quest to find many varieties of appe recipes, I found an interesting one in my dearest Asha Satish Philar Mai’s cookbook. This recipe is very unique as it has mixed dals and Matta rice or parboiled rice in it. The flavours are also very delicious along with it being healthy too. A great idea to add protein in the form of lentils in your diet. The addition of ginger, green chillies, coriander leaves and curry leaves makes it taste really heavenly. ❀️

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Thank you so much for sharing this recipe in your cookbook mai. Just like all the other recipes in your book, this one is amazing too. ❀️

Hope you all try and love these golden beauties (as I have named them πŸ˜…). Happy and healthy cooking! ❀️

RECIPE:

Recipe credit: “The Konkani Saraswat Cookbook” by Mrs Asha Satish Philar

Ingredients: { Makes around 65 appes } {My 1 Cup = 240 ml}

1/2 Cup Urad dal {I used split ones}

1/2 Cup Chana dal

1/2 Cup Toor dal

1/2 Cup Moong dal

1/2 Cup Matta rice/ Parboiled rice/ Brown rice/ Ukde tandulu (can be replaced by regular white rice too)

Salt to taste

Ghee or coconut oil to cook the appes

Additional ingredients: 1 inch Ginger, 3 to 4 green chillies, two sprigs of curry leaves and few sprigs of coriander leaves, finely chopped

Step by step recipe:

1. Take Urad dal, Chana dal, Toor dal, Moong dal together in a large vessel. Take matta rice in another vessel.

2. Wash well and add fresh water. Soak for about 4 to 5 hours.

3. Drain the water from both completely and grind to a fine paste adding water little by little as needed to make a thick batter resembling the consistency of dosa batter. Add salt and mix well with hands.

4. Keep it covered at room temperature overnight or for 8 hours. Look at the well fermented batter. 😍

5. I divide the batter into two. One half to make plain appes for my kids and second half to make the one with ginger, green chillies, curry leaves and coriander leaves. Add them into the batter and mix well.

6. Now heat the Appe pan and reduce the flame to medium. Add ghee or coconut oil. Pour the batter into each of the holes of the Appe pan filling up to three fourth of the pan.

7. Cover and cook for few seconds till the underside turns golden brown. Using a wooden spoon, check the underside.

8. Now add little ghee or coconut oil on surface. Flip them slowly and cook till opposite side too till they turn crisp and golden brown.

9. Repeat the same with the rest of the batter. Serve hot appes with coconut chutney.

Notes:

* Remember to add ghee or oil each time before adding the batter so that the appes come out clean as well as for the golden brown colour.

* You can use any variety of white rice which you use for dosa/idlis instead of matta rice.

* Ginger, green chillies, curry leaves, coriander leaves give a wonderful flavour to appes. So don’t skip it unless if making for kids.

* If you don’t have any of the dals in Chana dal, Moong dal and Toor dal, skip it and make 1 1/2 Cups of the other two dals.

* Since it has dals in the batter, don’t ferment the batter for more than 10 hours in hot weather as it can lead to a smell in the batter.

* I bought my appe pan from Lulu supermarket here in Qatar and it’s really good in quality.

* I also make Mixed dal dosas and Idlis always. You can check the recipe here –

—- Mixed dal dosas and Idlis.

—- Broken wheat and mixed dal dosas

—- Oats and Mixed dal dosas

* In Konkani cuisine, we make a dosa combining white rice and matta rice called Surai Ukde polo. You can check the recipe here – Surai Ukde Polo.

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Bhajjil Phovu | Easy Konkani style roasted Poha snack

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I know I have been taking long breaks from blogging and there are many reasons for it, some are personal, some are worth sharing with all of you. The main reason why I can’t blog like before is my son, who needs me all the time, to play with him, to hear his life issues as a 3 year old (πŸ˜…) and sometimes to just hug him tight, sitting on our sofa, looking outside at the birds. ❀️

But all this will last only for 4 more months as we have got him admission for Kindergarten (KG 1/ LKG) which he will join in April. It’s a bitter sweet moment for me as both the kids will be at school while the home turns empty.. Though I know I will get all the time in the world for myself, I really don’t know what I will do with that time πŸ˜‚. Will definitely miss the chatter and the fun mornings with my son. ❀️

It’s been many days my husband has been asking me to restart blogging ( he loves this blog much more than me πŸ˜…) and I wanted more time to get my mind reset on blogging. Today he said he will play with the momma’s boy and here I am writing this blog.

I learned to make this roasted Poha snack long back when Nandini Bhandarkar Akka posted it on our common food group. We all loved it and it has now become a regular at my place. I absolutely love how quickly it can be made, yet tastes really delicious with simple flavours.

Hope you all try and love this Bhajjil Phovu. Happy and healthy cooking! ❀️

Thank you Nandini Bhandarkar Akka for your recipe. ❀️

RECIPE:

Recipe credit: Mrs Nandini Bhandarkar

Ingredients:

1 1/2 Cups thin Poha/ Aval/ flattened rice (thin variety)

2 tsp Coconut oil

1 tsp Mustard seeds

6 to 8 Curry leaves

3 Green chillies

1/4 tsp Turmeric powder/ Haldi

1 tsp Sugar/ Jaggery powder

Salt to taste

Freshly grated Coconut for garnish

Step by step recipe:

1. Dry roast the thin variety of Poha in a pan (without oil) on medium flame till it turns crisp. Takes about 5 mins.

2. Now remove it in a mixing bowl. Keep aside.

3. Now heat coconut oil in the same pan. Splutter mustard seeds, add curry leaves, finely chopped green chillies, turmeric powder and fry for few seconds.

4. Add the roasted Poha to this seasoning along with salt and sugar. Mix well. Switch off the flame.

5. Remove in a bowl. Garnish with freshly grated coconut. Serve!

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Notes:

* Bhajjil Phovu makes for an excellent evening snack as it is light on the tummy and can be easily made, yet really delicious.

* You can also roast peanuts in the seasoning.

* Please note that this snack is made using thin Poha and not thick Poha. Thick Poha needs soaking before consuming whereas thin Poha does not need it.

* If making for breakfast, you can combine it with Upma or Chane Usli too for a filling breakfast.

* Store this in a tight, moist free container and it lasts well for few days too. You can add freshly grated coconut just before serving.

* This Bhajjil Phovu tastes just like the Phova Chiwda that is made during festivals, the difference being this Phovu is a simpler and easier version of it.

* For more recipes with Poha/ Aval, you can checkPoha recipes collection

* For all breakfast recipesBreakfast recipes collection

* For all snack ideasSnack recipes collection

* For all Konkani recipesKonkani recipes Collection

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Paneer Kathi Roll | Paneer Frankie | Paneer wrap

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If there is one event here in Qatar that I used to wait eagerly for (pre corona times), it is the Qatar International Food Festival or QIFF as it is called. My first visit to the QIFF was in 2016. It was held in one of my favorite parks here, the MIA park which is in a picturesque location. I love to sit there, just admiring the beauty and calmness of the gleaming blue waters 🌊. And enjoying food there made it extra special. That first experience of QIFF at MIA park was the best one till date. ❀️

Being vegetarians (who love Indian food ❀️) actually takes away the point of going to an “international” food festival (the irony 😁) but there were so many options from Indian restaurants that we got spoilt with choices. It was like finding all the famous Indian restaurants from Qatar in one place and you get to choose their best dishes from the menu. In short, Foodie heaven! 😍

After that, we made a point to go to the QIFF every year, for some variety chaats, north Indian platters, south Indian delicacies, sweets, ice creams and juices, hovering from stall to stall (basically rummaging into all the veg options πŸ˜‚πŸ˜‚). I know it sounds like a lot of food but these food festivals make me go crazy and I forget all the healthy eating for a while (Sorry but not sorry, Mr Diet πŸ˜…πŸ˜…).

The last food festival we visited was held in November 2019 which was a street food festival. The chef at the live counter of Desi Dhaba restaurant making hot Jalebis fried in ghee was the highlight of the event for the sweet lover in me. Look at how delicious the Jalebis were! 😍 My mouth waters as I think about it. πŸ˜‹

Another unforgettable food memory with these food festivals is the Paneer Kathi Rolls from Zaffran cafe stalls. I never missed it and it is the most delicious kathi rolls I have ever eaten. ❀️

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So since due to Covid, it has been more than an year of no food festivals (😭), I decided to recreate those Paneer Kathi Rolls at home and how amazing did it come out. Never knew making them at home was so easy. My kiddos too loved it so much that they could not stop saying “mmmmm yummyyyyy 😍😍” (gone ditto after me 🀣🀣 exactly how I can’t stop saying it when I eat something yummy, not caring for anyone else in the world. πŸ˜‚)

So I thought I must share this yumminess of a recipe with you all too. Makes a filling evening snack or even a meal in itself. Also a great way to finish your leftover rotis. Hope you all try and like it. Happy and healthy cooking! ❀️

RECIPE:

Ingredients: { Makes 5 to 6 Rolls }

For the Roti:

2 Cups wheat flour

Salt to taste

Water as needed

For the Paneer filling:

200 grams Paneer cubes

1 Tbsp thick Curd/ Yogurt

1 tsp Tomato ketchup

1/2 tsp Cumin powder

1/2 tsp Garam masala powder

1/4 tsp Turmeric powder

Salt to taste

For the Salad:

1 medium sized Onion, thinly sliced

1/4 a medium sized Capsicum, thinly sliced

Salt to taste

1/2 tsp Vinegar or Lemon juice

For Chutney:

Check the detailed recipe here

Ghee while making the rotis and pan frying paneer

Step by step recipe:

1. Take wheat flour and salt in a bowl. Add water and form a firm yet soft dough like that while making rotis. Keep aside.

2. Now take paneer cubes in a bowl. Add yogurt, ketchup, cumin powder, Garam masala powder, Turmeric powder and salt.

3. Mix well.

4. Now heat 2 tsp ghee in a frying pan and roast the paneer cubes on medium flame till the cubes get browned on all sides. Keep flipping as they turn brown each side.

5. Remove from the flame and keep aside. Also make the green chutney.

6. Take sliced onions and capsicums in a bowl. Add salt and vinegar. Mix well. Now the things ready for filling are ready.

7. Make roti like you make regularly. I make it almost like a square so that it’s easier to roll. Place in a plate. Spread with a spoon of the chutney. In the center, keep the paneer pieces are shown. Top with the salad.

8. Roll and serve!

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Notes:

* I make this roasted gram dal coriander leaves chutney for the roll. You can make regular Coriander leaves chutney for it too. Just remember to make the chutney thick and not liquidy as we have to spread it.

* You can add more veggies into the salad filling. I just keep it simple as I don’t want to overfill the rotis.

* Be careful to roast the marinated paneer on medium flame. Else due to Yogurt, it can turn black.

* You can also add red chilli powder to the marinate to make the paneer filling more spicy. I don’t add as I make for my kids too.

* These rolls are the best way to finish leftover rotis in a delicious and unique way. Also great for lunch box. Just make the chutney very thick if making for lunch box.

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Chane Usli – Godu Phovu | Seasoned black chickpeas – sweetened rice flakes | Konkani Breakfast/snack combo

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Since childhood, my Amma has always taught me the importance of days dedicated to each God. Not sure how many of you believe in it but sharing the little I have learnt.

* Mondays To worship Lord Shiva and in our case, our Kuladevata too, Shree Damodar. πŸ™

* Tuesdays For Ganpati Bappa, Devis/ Goddesses and Hanumanji. πŸ™

* Wednesdays Dedicated to Lord Krishna. β€οΈπŸ™

* Thursdays A day dedicated to Lord Vishnu and our Gurus. Dattatreya Swamy or Guru Raghavendra Swamy or Sai Baba or as believed by each individual in their life. πŸ™

* Fridays To worship Devis/ Goddesses. πŸ™

* Saturdays Dedicated to worship Lord Venkatarama. Also, Shanidev and since worshipping Hanumanji is said to remove the Shani dosha or wrath in one’s life, Hanumanji too is worshipped on this day. πŸ™

* Sundays Dedicated to Sun God. Also, Mahalasa Narayani (Amma’s Kuladevi in her mother’s side); Sunday is dedicated to this devi. πŸ™

You might be wondering why all this explanation (free ka gyan πŸ˜…) is for. Actually, along with all the days dedicated to each God, there have been foods dedicated to these days too. In almost all Konkani households, black chickpeas is cooked on Fridays as it is believed to be a favorite of Goddess Lakshmi. Hence, considered auspicious to make a ghashi (curry) or this usli with black chickpeas on Fridays. Same is the case with Horsegram which is said to be good to be had on Saturdays saying it gives us strength like Hanumanji.

Some of you may laugh at this, but I believe all of these traditions were made by our ancestors for a reason. When I think about it, this tradition made sure we had the healthy legumes atleast once a week. Else, I would forget to make it as Chickpeas and Horsegram have a long shelf life, easily can be bought and forgotten (if you are like me πŸ˜…).

And whenever I make Chane Usli on Fridays, it has to be combined with this delicious Godu Phovu. This is a classic Konkani breakfast/ snack combination, also made as Navaratri prasad.

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Inspite of being from Udupi, I have grown up among our Konkani community in Elamakkara, Kochi where we have a GSB Vikas Parishad group which conducts meetings every month in one of the members’ house to discuss issues faced by our community and also to help those in need. During Navaratri, members would volunteer for bhajans to be conducted in their house and the rest of us would go, sing bhajans together and consume the prasad made by them. The prasad would always be Chane Usli – Godu Phovu in every member’s house and it used to taste so divine and delicious that I still remember the flavours. Every family had their own unique way of making it and that made it even more special. ❀️

Now, whenever I get black chickpeas, I always make it on Fridays, to respect our traditions and not allowing it to diminish away at any cost. Also, since these traditions have health benefits associated with it, it is an added advantage too, right! πŸ˜„

Hope you all try this combination too. Very filling and comes out delicious. Also, can be made as a breakfast or evening snack too. Happy and healthy cooking! ❀️

RECIPE:

Ingredients: { Serves 3 }

For Chane Usli –

1 Cup dried Black Chickpeas/ Kala Chana

1 Tbsp Coconut oil

1 tsp Mustard seeds

A sprig of Curry leaves

A pinch of Hing/ Asafoetida

3 to 4 Green chillies

Salt to taste

3 Tbsp freshly grated Coconut for garnish

For Godu Phovu –

1/2 Cup Jaggery

1/4 Cup water

1/2 Cup freshly grated Coconut

1 1/2 Cups Poha/ Flattened rice/ Beaten rice/ rice flakes (thin variety)

1 Tbsp Ghee

1/4 tsp Cardamom powder

Step by step recipe:

For Chane Usli:

1. Soak the black chickpeas in more than double the water for atleast 6 to 8 hours. Drain the water. Add to a pressure cooker. Add fresh water enough to soak the chickpeas. Pressure cook till soft. {Takes a whistle on high and 10 mins on medium flame on my electric stovetop.}

2. Heat oil in a pan. Splutter mustard seeds. Add curry leaves, hing and green chillies.

3. Fry till green chillies change colour. Now add the cooked chickpeas. {I add along with the cooked water. If you plan to make saar (check notes), add only the chickpeas and keep the cooked water aside}.

4. Mash lightly with a ladle. Add salt and cook till the mixture turns dry. Mix in coconut and keep aside.

For Godu Phovu:

1. Melt jaggery in water. I use 1/2 Cup jaggery and 1/4 Cup water. It melts and bubbles start forming. Then I remove it from the flame. Sieve and mix in 1/2 Cup coconut.

2. Now add thin Poha, first 1 Cup, mix well. Then if needed add 1/4 Cup at a time till the texture and sweetness is perfect. Do taste tests.

3. When the mixture is even and done, add ghee and cardamom powder. Mix well.

Serve with Chane Usli. I have garnished the Godu Phovu with Tulsi leaves as they do in temples.

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Notes:

* Mixing few Tulsi leaves in the Godu Phovu not only makes it more aromatic, but gives us the benefit of eating Tulsi leaves which are very healthy and also giving us the divine feel of temple prasad.

* Thin Poha does not need soaking. Just mix as it is with melted jaggery. Add little at a time to ensure you don’t over add the poha as it leads to less sweet poha.

* Both these recipes require atleast the amount of freshly grated Coconut I have mentioned. Lesser than that, it does not give the authentic taste. You can add more too if you love coconut.

* Make sure to cook the chickpeas till soft.

* Black chickpeas can be substituted with white chickpeas too.

* The cooked water is usually drained and kept for Chane Saaru (A kind of rasam). Just add salt to the water and bring to a boil. Season coconut oil with mustard seeds, curry leaves and broken red chillies. Pour over the boiled water. Mix well. Serve with rice meals. You can also give fried garlic seasoning instead.

* You can also check this Quick to make Kerala style Kadala curry recipe.

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Barnyard Millet idli | No rice Idli recipe

What does breakfast mean to you? I am sure we have our own choices when it comes to breakfast dishes. For some, it may mean just to have a cup of tea or coffee with toast or a bowl of cornflakes with milk or even just fruits to start the day while for some it may be a typical Indian style breakfast (guess for who? πŸ˜¬πŸ˜†). I realized the importance of breakfast during our trip to Singapore and Thailand few years back.

The hotels we were staying had an amazing in-house restaurant serving “free” buffet breakfast (make my trip deals πŸ˜„) every morning of our stay. The first couple of days, I was super excited looking at the magnificent spread of assorted breads, freshly baked aromatic cinnamon buns and raisin rolls (fav fav ❀️❀️), croissants lathered with butter, tasty mashed potatoes with kidney beans, variety of fresh fruits and juices along with a live counter of the most delicious waffles. These were among the vegetarian options and I remember, I was more excited than my daughter to see the goodies. 😍😬

But that excitement lasted exactly for two days and after that, I started craving for my idli – dosa – chutney – poori – bhaji – upma – poha and that made me realize where my food roots belong too. For me, breakfast meant this and I could never survive on continental style of breakfast for long (unless it was the only option to stay alive of course πŸ˜‚πŸ˜‚). We were lucky that both Singapore and Thailand had many Indian options available and we would have a second “proper breakfast” there daily. Some fun memories those are! πŸ˜„

Coming to today’s post, this is what my kind of breakfast looks like. Idlis made with Barnyard millet and Urad dal with coriander leaves chutney. Filling, healthy and so so delicious. Once we eat it, we get fueled up for the day and there are no snack pangs in between which is very necessary not only for weight loss but also to avoid junk food binge.

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I learned this combination from my dearest Vinaya Prabhu Akka who is an inspiration for me. Her site is a treasure trove of amazing vegetarian recipes and I am so happy to have tried this idli and chutney from her recipe collection. She is not only very talented but also encourages all of us so well that we are indebted to her for her love and support. ❀️❀️

The food group that we belong to, whose admin Vinayakka is, turns 1 and we are dedicating a day to her recipes. So this is my contribution, a tribute to her for being such a wonderful person and managing the group so well. We are one big family now and it’s all due to her. Hope you like my post, Akka. ❀️

These idlis come out so soft that you cannot say it does not have rice at all. My kids loved them so much that on their request, I made them on 2 consecutive days last week. Such is the flavour combo of this idli- chutney.

Do try them and you will surely love it. Happy and healthy cooking! ❀️

Thank you so much Vinaya Prabhu Akka for the recipe. πŸ™

RECIPE:

Adapted from: Vinaya’s Culinary Delights

Ingredients: { Makes about 26 idlis }

1 Cup Urad dal (I used split ones)

1 1/2 Cups Barnyard Millet

Salt to taste

{ Barnyard Millet is called Varai in Konkani, Kuthiraivali in Tamil, Sanwa in Hindi and Kavadupullu in Malayalam }

Step by step recipe:

1. Soak Urad dal and Barnyard millet separately after washing them well for about 3 hours.

2. Now drain water from the Urad dal completely and grind with about 1 cup water to a smooth paste. Add drained Barnyard millet to it.

3. Grind to a slightly coarse paste. Add to a bowl along with salt. Keep for fermentation at room temperature for about 8 hours or overnight.

4. While making idlis, pour into greased idli moulds. Please note that the batter does not rise much like regular idli batter but idlis do come out soft. So don’t worry if the batter has not risen after fermentation.

5. Steam in idli steamer for 15 to 20 mins or till done. A knife inserted in the center of the idli should come out clear and free from wet batter.

6. Allow it to cool slightly and then remove from the moulds using a knife or back of a spoon. Serve with a chutney of your choice.

Notes:

* I served them with Roasted gram dal and coriander leaves chutney. Tastes amazing with this chutney.

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* Do not grind the Barnyard millet smoothly. Just keep it slightly coarse to get perfect texture of the idlis.

* The fermented batter does not rise much. But don’t worry about it. The idlis will still be soft.

* The original recipe of idlis were made in grinder while I made in mixer. But still the ratio of Urad to Barnyard millet gave me very soft texture of idlis.

* I used Manna brand of Barnyard millet as it is readily available here in Qatar. For readers living here, I buy them from Lulu hypermarket or Grand hypermarket in Wakra.

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Here is my Compilation of all my no rice dosa recipes.

Broken wheat sweet sannan | Konkani style broken wheat steamed cake

Traditional recipes always attract me as I believe in going the age old ways to live a healthy life. Simple, homemade food combined with regular exercise even if brisk walk for atleast 30 mins a day is enough for our good health instead of any diets. Having said that, I do indulge in restaurant food and store bought goodies sometimes (especially sweets for the sweet lover in me ❀️) which I believe is necessary too for a change in tastebuds.

But finally, making sweets at home gives me happiness and specially simple and tasty Konkani sweet like this one, which is filling and doubles up as a great evening snack too. I learned to make this from my dear friend Sreeja Shenoy whom I came to know through Facebook food groups. She says she resonates with my feelings in each of my posts and feels close to me (how sweet of her ❀️) while for me, her posts take me back to my days in Kochi as her food is Kerala Konkani style.

So when she posted this broken wheat sannan, I knew I had to try this and saved the post immediately. And how amazing does it come out! So so delicious. Cannot believe this simple sweet can have such an amazing texture and flavour.

Thank you so much Sreeja for this recipe. A definite keeper and will surely be making this whenever I crave for something sweet. My kids loved it a lot too which made it even more special. ❀️

Also, I want to thank you and your sister Ambratha for always encouraging me with your kind words. It means so much to me that I am always filled with gratitude. Much love to both of you. β€οΈβ€οΈπŸ™πŸ™

Hope you all will try this recipe. Happy and healthy cooking! ❀️

RECIPE:

Ingredients: { Makes about 12 squares of 5 cm each }

1 Cup Broken wheat / Gonva Khan/ Dalia

3/4 Cup Coconut (freshly grated or desiccated)

3/4 Cup Jaggery

Seeds from 2 Cardamom pods

A pinch of Salt

Ghee to grease the bowl

Step by step recipe:

1. Soak 1 Cup Broken wheat for 3 to 4 hours in thrice the quantity of water.

2. Now drain the water completely and add the broken wheat to a mixer. Also add 3/4 Cup Coconut, 3/4 Cup Jaggery and seeds of 2 cardamom pods.

3. Add a pinch of salt and grind to a semi coarse paste. Don’t add water at first while grinding as soaked broken wheat leaves water while grinding. Only if required, add 1 Tbsp at time. It took me about 4 Tbsp to grind it to a thick semi coarse batter.

4. Now grease a vessel with ghee and pour this mixture to the vessel. Level using a spoon and spread evenly. My vessel is of 18 cm diameter.

5. Steam for about 20 mins till a knife inserted in the center comes out clear. Cool down. Slice and serve.

Notes:

* I used Patanjali brand of Broken wheat or Dalia.

* Soaking the broken wheat for atleast couple of hours ensures that the broken wheat turns soft and grinds quickly.

* The amount of jaggery can be changed according to your taste.

* You can grind to a smooth paste too but grinding coarsely gives a bite of coconut which tastes delicious.

* It takes me exactly 20 mins to steam. You can check by inserting a knife in the center. If it comes out clear, it’s done.

* Remember to level the mixture evenly in the bowl for it to steam evenly.

* Grease the bowl well with ghee so that the pieces comes out in perfect shapes.

* I poured in a round vessel of 18 cm diameter.

* You can also try this:

# Broken wheat sweet khichdi

# No rice Broken wheat idlis

# No rice Broken wheat mixed dal dosas