Onion Tomato and Coriander Chutney
I like to have different kinds of chutneys for Idly and Dosa. Already there are two different versions of onion tomato chutney in SpicyTasty. This is another version of onion Tomato chutney with a slight twist. The addition of coriander gives a nice flavor to the chutney. Here is the recipe for the simple chutney.. Time of Preparation : 20 minutes Spice level : 3 out of 5 Ingredients: Onions – 1 1/4 cup (chopped) Tomatoes – 1 cup (chopped) Red chillies – 4 or 5 (according to spice level) Coriander leaves – 1/2 cup (chopped) Salt – to taste Oil 1 tbsp For Seasoning : Oil – 1 tsp Mustard seeds – 1/2 tsp Curry leaves – a few Method of Preparation: Heat oil in a pan and add the red chillies. Fry till they turn slightly dark...
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Set Uthappam / Ivory Lentil Pancakes
Uthappam or Ooththappam or Uthappa is a dosa-like dish made with Dosa batter. Unlike dosa, which is crisp and crepe-like, Uthappam is a thick pancake. When I think of the name “Saravana Bhavan” , 7 Set Uthappam comes to my mind. I have tried some 5 different types of Uthappam and here is the recipe. Time of Preparation : 6 to 8 minutes (for one) Ingredients: Plain Uthappam: Dosa Batter – Required amount Oil – as required Method of Preparation: Heat the tawa or turn on the griddle at 350 F Take half a laddle of batter and pour it. Need not spread the batter. Add very little oil around it. When pores appear slightly turn to the other side. Now the top side should be of golden brown. Leave it for 3 minutes. When the other side also...
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Pacharisi Idli (Raw Rice Idli) – Step by Step Instructions
I have already shared the recipe for the regular idli here which is made using par boiled rice. This is another version of idli called Pacharisi Idli ( or Raw Rice Idli) which is made with raw rice and urad dal. This idli is prepared during Ganesh Chaturthi and Varalakshmi Vratham. For those who do not know about Idli, this is South Indian’s staple food served with chutney and sambar (lentil soup). It is soft, fluffy with no spice. Therefore it is also perfect for kids. Wet grinder is used for grinding rice and lentils. The batter is allowed to ferment overnight or 8 to 10 hours and then used for making idlis. Preparation time: 20 minutes + 12 hours for soaking and fermenting Yield: 30 idlis Ingredients: Raw rice (pacharisi) – 2 cups Whole urad dal – 1 cup Methi...
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Veg Chapati roll
We had a potluck recently and I wanted to make something different with chapati. So I tried veggie chapati rolls for the potluck and they came really good. These Veg Chapati Rolls is a easy lunch box menu too. We can use any veggies for stuffing and we can use any masala according to our taste. My husband who does not like carrots and cabbage liked these rolls :). Time of Preparation : 1 1/2 hours Spice Level – 3 No. of Rolls – 12 Ingredients: For Chapati Wheat Flour – 1 1/2 cup All Purpose Flour – 1/4 cup Salt – 1/2 tsp Oil – 1 tbsp Water – 1/2 cup + 3 tbsp (adjust accordingly) For Stuffing: Carrot – 2 cups (grated) Cabbage – 2 cups (grated) Onions – 1/2 cup (finely chopped) Green chillies – 6...
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Stuffed Bread
First I thought of making regular sandwich bread. Then I wanted to have something little spicy. I got the idea of making this stuffed bread with Indian touch. I gave this to all my friends for tasting and everyone loved it. You can try this recipe with Nithu’s White Bread Recipe too. Time of Preparation : 2 hours 10 minutes Spice Level : 2 Yield : 1 large loaf Ingredients: For Bread: Bread Flour – 3 cups Warm water (110 F) – 1 cup Active dry yeast – 1 1/2 tsp Salt – 1 tsp Sugar – 2 tbsp Oil – 1/4 cup For Stuffing: Potato – 1 Carrot – 1 Beans – 12 Paneer – 1/4 cup (grated) Spinach – 1/4 cup(chopped) Onion – 1/2 (finely chopped) Green chillies – 4 Garlic – 4 cloves (finely chopped) Red...
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Chilli Chapati
Yesterday we had a potluck and there were so many leftover chapatis. Today I did not have mood to make any side dish for that. Then I remembered my grandmother’s recipe with leftover chapatis. This Chilli Chapati recipe is similar to Chilli Parotta and it will be tasty too. My husband who does not like chapati liked this :). People who do not eat leftover food will love this Chilli Chapati. Time of preparation : 20 minutes No of servings – 1 to 2 Spice level – 4 Ingredients: Chapati (leftover) – 4 (cut to small squares) Cumin seeds – 1 tsp Green chillies – 4 (slitted) Onion – 1 1/4 cup (finely chopped) Ginger garlic paste – 2 tsp Tomatoes – 1 cup (finely chopped) Red chilli powder – 1 tsp (according to spice level) Coriander powder –...
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Dahi Puri
When it comes to the chaat, Dahi puri is my favorite one. The main ingredients like puris, chutneys and sev are available in all the Indian stores and hence they are very easy to prepare. Ingredients: Puris – 7 (homemade or store bought) Potato – 1 White Chickpea – a handful Onions – 1/4 cup (finely chopped) Sev – 1/4 cup Green Chutney – 1/4 cup Sweet Chutney – 1/4 cup Curd – 1/2 cup (beaten) Coriander – 2 tbsp (finely chopped) Red Chilli Powder – 1/2 tsp (according to taste) Cumin powder – 1/4 tsp Chaat masala – 1/2 tsp Salt – to taste Method of Preparation: Soak the chickpea for 4 hours in hot water and boil them along with little salt. Boil the potato and mash it and add some salt and cumin powder. Take the...
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Chettinad Kosumalli
Kosumalli or Kathirikkai Kosumalli is served as a side with idly or dosa. This is a popular Chettinad dish. For those who are not aware of Chettinad, it is a region in the state of Tamilnadu, India. This place is popular for its cuisine, culture and architecture. Coming back to the dish…when I was in school my friend’s mom used to make this dish often and I love it that I don’t have a count on the number of dosas I eat. Dosa just melts in your mouth when it is soaked in the Kosumalli. Kosumalli is a watery dish with brinjal (Indian eggplant) being its main ingredient. It is easy to prepare and one of the interesting Chettinad dishes that you should try. Preparation time: 15 Cooking time: 40 minutes No. of servings: 6 Spice level: 2.5 out of...
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Dosa ( Rice and Lentil Crepes )
Dosa is a fermented crepe (South Indian Pancake) which is very popular in Southern India. Dosas are very easy to make and they will be tasty to have with sambar, chutney and podi. There are so many varieties in dosa like ghee roast, onion dosa, masala dosa, paneer dosa, paper dosa, podi dosa and so on. Soon you are going to see all varieties of Dosa in Spicy Tasty. 🙂 Ingredients: Par boiled rice – 4 cups Urad dal whole – 1 cup Fenugreek seeds – 1 tsp Salt – to taste Method of Preparation: You can check the Dosa / Idly batter recipe from Spicy Tasty’s Idly recipe. Heat the Dosa pan or you can use even electric griddle. When the pan becomes slightly hot, take a ladle full of batter on the pan and move the ladle...
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Vendhaya Dosa and Poondu Podi / Fenugreek Pancake and Spicy Garlic Chutney
Vendhaya Dosa is my all time favourite. I used to have Vendhaya Dosa in my childhood days atleast once in a week during summer. The Fenugreeek seeds make our body cool and for sure it wont be bitter. The best combo for these dosa is Poondu Podi. Here goes the recipe for the Vendhaya Dosa and the Poondu Podi. For Vendhaya Dosa: Ingredients: Par boiled rice – 2 cups Urad dal – 1/2 cup Fenugreek seeds – a handful (1/4 cup) Salt – to taste Sesame oil – to taste Method of Preparation: Soak the urad dal and fenugreek seeds together atleast for 4 hours. Soak the par boiled rice for 6 to 8 hours or overnight. Grind the urad dal and fenugreek seeds by adding little by little until you get a smooth and soft batter. Transfer it to...
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Tomato Chutney (Version 2)
This is a simple recipe for tomato chutney. It just takes a few minutes to make and you can serve it with idly or dosa. I have added coconut and roasted channa dal which makes it different from the regular tomato chutney. Try this version of chutney and let me know how you like it. Preparation time: 15 minutes No. of servings: 4 to 5 Spice level: 3.5 out of 5 Ingredients: Big Roma tomatoes – 2 Green chilies – 4 Shredded coconut – 1/4 cup Pottukadalai (roasted channa dal) – 1/4 cup Oil – 1 tsp Salt to taste For seasoning: 1 tsp oil, mustard seeds – 1 tsp, urad dal – 1 tsp, a few curry leaves and a pinch of asafoetida Method of Preparation: Heat oil in a pan and add green chilies, chopped tomatoes and a...
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Pudhina Adai / Mint and Lentil Crepe
Adai is a healthy recipe which is very tasty. We can give a twist to the adai by adding mint and coriander which makes the adai more tastier. My cousin shared this recipe to me and I like this adai better than regular adai. Time of Preparation : 1 1/2 hours to 2 hours Spice level : 3 Ingredients: Par boiled Rice – 1 cup Toor dhal – 1/2 cup Channa dhal – 1/2 cup Moong dhal – 1 tbsp Raw rice – 1 tbsp Urad dhal – 1 tbsp Green chillies (chopped) – 8 to 10 (according to spice level) Ginger – 1″ (chopped) Mint leaves – 100g (chopped) Coriander leaves – 100g (chopped) For Seasoning: Cumin seeds – 2 tsp Onions (finely chopped) – 1/3 cup Asafoetida – a pinch Method of Preparation: Soak the boiled rice...
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Kuzhipaniyaram / Rice Doughnut
Kuzhipaniyaram or Paniyaram is a South Indian dish made by steaming dosa batter. There are two types, Sweet and Spicy Kuzhipaniyaram. Here is the recipe for Spicy Kuzhipaniyaram. For making Kuzhipaniyaram we need Kuzhipanyaram pan. It generally has 7 holes in which we get doughnut shaped paniyarams. Time of Preparation : 15 minutes Spice level : 2 Ingredients: Dosa batter (Indian crepe mixture) – 4 cups Onion (medium size) – 1 (finely chopped) (optional) Green chillies – 3 (very finely chopped) Mustard seeds – 1 tbsp Split urad dal – 2 tbsp Curry leaves – a few Coriander leaves – 2 tbsp (finely chopped) Oil – 3 tbsp Method of Preparation: Heat 2 tsp of oil in a small kadai, add mustard seeds followed by curry leaves, green chillies and split urad dal. After they become golden brown, add them...
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Puri Masala / Indian Puffed Flat Bread with Potato Curry
In general everyone loves puri. When I was a kid I love to have puri on every sunday. The best combo is puri and potato masala. Potato masala is very easy to make and still I like to have it for sunday breakfast :). Time of Preparation : 45 minutes (for poori and masala) No of Servings : 3 Spice level : 3 Ingredients: For Puri: Wheat flour – 2 cups Rava – 1 tbsp (optional) Salt – 1/2 tsp Water – 1/2 cup (aprroximately) Oil – For frying For Masala: Potatoes (boiled) – 3 Onion (thinly sliced lengthwise) – 1 Tomato (small roma tomato) – 1 (finely chopped) Green chillies (slitted lengthwise) – 3 (according to spice level) Ginger – 1 tbsp (grated) Garlic – 2 cloves (pressed) Mustard seeds – 1/2 tsp Channa dal – 2 tbsp...
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Curd Semiya/Semiya Bagala Bath
I love curd recipes a lot. This curd semiya is very famous in our place. After I made this here , I came to know that many people don’t know about this curd semiya. Instead of making curd rice we can make this curd semiya. It will take just 15 minutes to prepare this dish. It will be very tasty and different too. Preparation time: 20 minutes No of Servings: 2-3 Spice level: 1 out of 5 Ingredients: Semiya(Vermicelli)-1 cup Curd-1 cup Mustard seeds-1 tsp Urad dhal-2 tsp Green chillies-2 Curry leaves-few Coriander leaves-1 tbsp Cashews-6 Oil-2 tsp Salt-to taste Method of Preparation: Heat oil in a pan and fry the semiya in a low flame. Stop frying before it turns to brown. Heat 4 cups of water and allow it to boil. Add the semiya in the boiling water...
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Sweet Pongal for Makara Shankranthi
Sweet Pongal is one of the signature dishes made on Makara Shankranthi or Pongal festival. I got to spend this Pongal with my parents after a few years and it was lovely to have hot sweet pongal served on a banana leaf. Heavenly! Pongal is the Hindu festival that follows a solar calendar and is celebrated on the fourteenth of January every year. Pongal has astronomical significance: it marks the beginning of Uttarayana, the Sun’s movement northward for a six month period. In Hinduism, Uttarayana is considered auspicious, as opposed to Dakshinaayana, or the southern movement of the sun. All important events are scheduled during this period. Makara Sankranthi refers to the event of the Sun entering the zodiac sign of Makara or Capricorn. Here is how you can make it too.. Ingredients: Raw Rice: 1cup Moong dal: 1/2...
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Pattani Sundal-Green Peas Sundal
In South India, if there is one thing Navrathri days will bring to mind is the delicious varieties of sundals made and shared with visitors 9 days of Golu will see different variations and recipes of sundal (gram) served hot.. They are rich in protein and makes a great evening snack on any day. This variety of sundal is one of my favorites my mom used to make this when I was in school and served it when I got back from school. And the other specialty of this sundal is it’s so popular in beach, if you have been to Marina beach or the Elliott’s beach in chennai, you’d find this selling fast with some fresh onions and raw mango slivers. Ah.. I still remember those golden days with my friends we used to go to beach to...
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kaara Adai (Rice & Grain Pancakes)
Adai is another one of those south indian delicacies and probably a well kept secret too. It tastes great and not that hard to make it too. The batter has to be coarse to get the right crispy texture. Kaara Adai is my husband’s favorite dosa kind of dishes. I use to make adai at least once in a month. It pairs best with coconut chutney and avial , the rich flavor from curry leaves and red chillies is just mouth watering! Or if you are like me just eat every bite with a little bit of sugar and I can promise you heaven. Ingredients: Par-Boiledrice : 1/2 cup Raw rice : 1/2 cup Channa dal (Bengal Gram) : 1/2 cup Whole red chilies : 6 to 7 ( according to your spice level) urad dal : 1 tbsp...
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