Showing posts with label dinner. Show all posts
Showing posts with label dinner. Show all posts

Egg / Muttai Aappam

  • Idly arisi - 2 cup
  • Pacharisi - 2 cup
  • Urad dhal - 1/2 cup
  • Fenugreek seeds - 1/2 tablespoon
  • Salt to taste
  • Oil
  • Egg 


  1. Soak idly arisi, pacharisi, urad dhal with fenugreek seeds separately for 3 hrs
  2. Grind them to a dosa batter consistency.
  3. Add salt and Allow the batter to rest for 10-12 hrs
  1. In a mixing bowl break and pour one egg. Add little salt. Beat until it becomes frothy.
  2. Heat the aappam pan and coat with oil. Pour a scoop of batter in the pan and rotate in a circular motion.
  3. Pour the beaten egg and again rotate slowly in circular motion so that a layer of egg gets on to the aappam. Close the lid and allow it to cook for 1 min in medium flame.

Ragi Dosa with Urad Dhal

Here is a very healthy and also a tasty recipe. Already I have posted Ragi Dosa which can be prepared instantly. In this version, I tried adding urad dhal with the ragi flour. After fermentation the batter touched the rim of the vessel. This time ragi dosa was very crispy and also very tasty. It made no difference with the regular dosa. Ragi has many health benefits and therefore this would be definitely a good breakfast and dinner to many people. No doubt...!!! kids too will enjoy this crispy ragi dosa...!!! ;-)

Check ragi roti recipes which are equally yummy..!!! 

Ragi Dosa with Urad Dhal

Soaking Time: 2-3 hrs
Preparation Time: 30 min
Cooking Time: 10 min
Serves: 2

  • Ragi Flour - 2 cup
  • Salt to taste

To Soak and Grind:
  • Urad dhal - 1 cup

  1. Soak urad dhal for 2-3 hrs. Grind it into a smooth batter as we prepare for Idly Batter.                
  2. Mix 2 cup of Ragi flour for 1 cup of urad dhal batter and make it into a soft batter by adding required water. It should be like idly batter neither too thick nor too thin. Add salt as required.
  3. Allow it to ferment for 10-12 hrs or overnight.

  1. After fermentation batter gets fluffy, gently stir the batter and it will be in right consistency to be used. Now heat a dosa pan and pour a scoop of batter. Roll in circular motion as we prepare regular dosa. If you need crispy ragi dosa, sprinkle little oil over the dosa. Turn to other side when its cooked.                                                                                               
Crispy Yummy tempting and also a very very healthy Ragi Dosa is ready to serve.

Egg Masala Aappam

Aappam (ஆப்பம்) is a famous south-Indian dish made from fermented rice batter. Many different varieties of aappam like plain aappam, Flower Aappam, Bulls-eye Aappam, can be prepared. Its goes well with coconut milk and sugar. Spice lovers can have aappam with any spicy gravy (tofu masala, Soya gravy. etc.).

Tips for soft aappam: Add 1/2 cup of cooked rice while grinding aappam batter. This will 
                                          make aappam more soft and fluffy.
Preparation Time: 15 min
Cooking Time: 10 min



  • Idly Rice - 2 cup
  • Raw Rice Pacharisi - 2 cup
  • Urad dhal - 1/2 cup
  • Fenugreek seeds - 1/2 tablespoon
  • Salt to taste

   Egg Masala:

  • Egg - 2
  • Onion - finely chopped - 2 tbsp
  • Green Chili - finely chopped - 2
  • Curry leaf - 1 sprig
  • Oil - 2 tbsp


  1. Soak Idly rice, Raw rice, urad dhal with fenugreek seeds separately for 3 hrs
  2. Grind them to a dosa batter consistency and add salt
  3. Allow the batter to rest for 10-12 hrs


  1. Take a mixing bowl to whisk egg. Break and pour the egg in the mixing bowl. Add little salt and pepper. Beat well using a spoon or whisk. Meanwhile heat a small pan with little oil. Saute onion green chili and curry leaf till turns golden brown. Allow the sauteed onion to cool and add to beaten egg. Mix well.
  2. Heat the aappam pan. Pour a scoop of aappam batter in the pan and rotate in a circular motion. Sprinkle oil over the edges. Now pour another scoop of egg masala and coat it over the surface of aappam. Close the lid and allow it to cook for 1 min in medium flame.

Pasipayaru Paratha

Here is a dish for growing kids and also for adults who are in diet. This paratha will make your kid take proteins in their diet. Everyone in your home would enter your kitchen to look for this delicious flavor and aroma. ;-)

 Preparation Time: 10 min
Cooking Time: 30 min
Serves: 2


*  Chappathi flour - 1 ½ cup
*  Oil or ghee - 1 tbsp
*  Salt to taste


1.   Mung bean / Green Gram / பாசிப் பயறு - ½ cup - cooked
2.   Onion - 1 cup - finely chopped
3.   Coriander - ¾ cup - finely chopped
4.   Garam masala - 2 tsp
5.   Ginger garlic paste  - 1 tsp
6.   Green chili paste - 2 tsp
7.   Lemon Juice - 1 tbsp
8.   Salt to taste


1.  Take a large mixing bowl and add chappati flour. I used multigrain atta. You can use regular atta too. Add ghee or oil and salt. Mix them well. Then add water and make it into a smooth soft dough. Close the lid or wrap in wet tissue and set aside for 15 minutes.

2.  Meanwhile, prepare stuffing for paratha. Pressure cook green gram. It should be about to turn mushy. But not too mushy. Slightly smash it and keep it in a bowl.

3.  In another mixing bowl, Put all ingredients given in “Stuffing” section and mix them well. Allow it to rest for 5 min. The nice aroma from the stuffing itself tempts to eat :-)

4.  Then make big lemon sized balls from the dough and roll it to a small circle. Place the stuffing and wrap the edges to seal the stuffing completely.

5.  Gently tap with dry flour and roll it again into a circle paratha. Heat chappati pan and cook paratha on both sides. Add oil or ghee while cooking paratha. Serve with raita and remaining stuffing ;-)

Conchigliette Pomodoro

Italian Cuisine:

Conchiglitte means small shell pasta. Pomodoro means tomato. And this mouth watering dish is an Italian recipe. Kids always love pasta and instead of the regular masala pasta we make, here is a twist to the pasta flavor with healthy vegetables. You can add vegetables of your choice and serve.

Preparation Time: 10 min
Cooking Time: 30 min

Serves: 1
  1. Conchiglitte / Small shell pasta - 1 cup
  2. Tomato - 2 medium sized - finely chopped
  3. Carrot - ¼ cup - grated
  4. Broccoli - ¼ cup - cut to small size
  5. Spinach - ¼ cup - finely chopped
  6. (peas, corn can also be added)
  7. Garlic - 3 pieces - finely chopped
  8. Pepper powder - 3 tsp
  9. Lime juice - 2 tsp
  10. Spring onion - 1 tbsp - cut into pieces
  11. Cheese - ¼ cup - grated
  12. Olive oil - 2 tbsp
  13. Salt to taste


1.  In a large pan, heat olive oil. Add garlic and saute for few sec, As nice aroma comes out add paste. Garlic should not turn brown. Saute pasta for 2 min.
2.  To this add vegetables of your choice. I added carrot, broccoli, spinach, spring onion. Give a good stir. 
3.  Then add tomatoes and mix well. Add salt and pepper. Before tomato becomes mushy add 3 cups of water and bring it to boil. You can add vegetable broth instead of water.
4.  Reduce to medium flame and close the lid. Allow it to cook for 15 min. Water will be completely absorbed and pasta should be cooked well. At this stage add lemon juice and give a good stir. Finally garnish with cheese. Serve hot.

Onion Idly

Preparation Time: 5 min
Cooking Time: 20 min
Serves: 2


  1. Idly batter 1 cup
  2. Onion 1/2 cup
  3. Mustard 1 tsp
  4. Urad dhal 1 tsp
  5. Jeera 1 tsp
  6. Curry leaf - 1 sprig
  7. Green chili - 1
  8. Asafetida
  9. Salt to taste


    1.   In a medium sized pan pour oil. When oil becomes hot, add mustard jeera and allow it to sputter. Then add urad dhal channa dhal. Roast till it starts turning golden brown. Add curry leaf and sauté for 2 sec. Sprinkle asafetida. Then add onion green chili. Add little salt. Sauté them till onion becomes translucent. Switch off the stove and transfer the mixture to a bowl.
    2.   Allow the mixture to cool down for 5 min. Then add the idly batter. Mix the content thoroughly. Pour a scoop of batter in the idly pan.
    3.   Cook for 5 min after steam starts coming or until its cooked completely. Transfer the hot cooked idly into hot box or serve hot with sambhar or your favorite chutney.

Paneer Paratha

Paneer Paratha

Preparation Time: 10 min
Cooking Time: 30 min
Serves: 7

  • Wheat flour - 2 cup

  1. Oil - 1 tbsp
  2. Onion - ½ cup
  3. Paneer - grated - 1 cup
  4. Salt to taste
  5. Green chili - 2
  6. Coriander - 1 tbsp
  7. Coriander powder - 1 tsp
  8. Garam masala - 1 tsp

  1. Heat a medium sized pan and add oil. Once the oil gets heated, add the chopped onions and saute it until it turns golden brown. Now add the grated paneer, 1 tbsp chat masala and 1 tbsp coriander powder.
  2. Add little salt to it and mix it. Saute them until raw smell leaves. Transfer it to bowl. Add finely chopped green chili and coriander leaves. Make the stuffing into small balls.
  3. In a mixing bowl, put wheat flour and add salt to taste. Make it into a smooth dough by adding water. Apply few drops of oil. Cover it for 15 min. Make big balls from the dough. Roll it lightly and place the stuffing in the middle and seal it by lifting the edges of the dough.
  4. Gently roll the dough and make sure the filling doesn't come out. Use dry wheat flour for rolling if required. Place the paratha on a hot tawa. Cook it for few seconds and turn it the other side. Add few drops of oil. Roast till its cooked and turns golden brown.

Mini Carrot Dosa

It is always a challenge for moms to feed a healthy diet for their naughty kids. Making the dishes colorful tempts kids to eat. Mixing veggies in every possible ways is good for health, this mini carrot dosa is one such way..!!!

Preparation Time: 5 min
Cooking Time: 5 min
Serves: 2


  1. Dosa Batter - 1 cup
  2. Carrot - 2 medium sized



1.  Clean the carrot and grate them. Heat dosa pan and grease it with little oil. When the pan is hot, pour dosa batter using a tablespoon. Make small othappam. Sprinkle carrot over the mini dosa.

2.  When one side of the mini dosa turns brown, turn it to other side and spray oil. Transfer mini dosa to plate.

Palak Paratha / Spinach Chappathi

Here is the green healthy paratha / chappathi for kids. ;-) The taste will be so yummy that kids who do not eat spinach properly as side dish would love these green paratha. Give a try and leave your comments..!! :-)

Preparation Time: 5 min
Cooking Time: 15 min
Serves: 2


·         Chappathi flour - 3 cup
·         Thick Curd - 1 tbsp

To saute:

1.      Spinach - 200gm
2.      Turmeric powder - 1 pinch
3.      Chili powder - 1 tsp
4.      Garlic - 2 or 3
5.      Coriander powder - 3 tsp
6.      Cumin powder - 1 tsp
7.      Salt to taste



1.   Clean spinach/ palak with fresh water and set aside.
2.   Heat a medium sized pan. Add fresh spinach and all other ingredients given in “To saute”. Keep in medium flame for 3 min. Spinach will shrink and become soft. Allow it to cool.

3.   Once it cools down, transfer it to a mixer. Add curd and grind into smooth paste.

4.   Take chappathi flour in a mixing bowl and add spinach paste and make it into dough. Adjust salt. Add little water if required. I did not add water as the water content in the spinach paste was sufficient.

5.   Make balls from the dough of required size and roll it into paratha.

6.   Heat a small flat pan. Cook one side of the paratha and roll-over to the other side. Take it off the pan once both sides are cooked.
Serve hot with raita

Vegetable Idly

Preparation Time: 10 min
Cooking Time: 25 min
Serves: 10 idly can be stuffed


 ·         Idly batter - 10 cup


·         Onion - ½ cup
·         Ginger garlic paste - 1 tbsp
·         Green peas - ¼ cup
·         Capsicum - ¼ cup
·         Carrot - ¼ cup
·         Turmeric powder - 1 pinch
·         Chili powder - 1 tsp
·         Coriander powder - 2 tsp
·         Garam masala -  1 tsp
·         Oil - 2 tbsp
·         Salt - to taste



1.  Heat oil in a medium sized pan, add onion and saute until it turns soft. To this add ginger garlic paste and saute until it raw smell leaves.

2.  Add all vegetables one by one and saute them. Add salt when vegetable gets cooked. Sprinkle water if needed. Vegetables should be almost cooked.

3.   Then add turmeric powder, chili powder, coriander powder, garam masala powder. Add ¼ cup of water. Close the lid and keep in low flame for 5 min.

4.  In the idly pan, pour half scoop of idly batter and then place the stuffing in the middle of the batter.

5.  Then cover the stuffing with another half scoop of batter. Steam for 10-15 min. It takes usual time as it takes for cooking normal idly.

Serve those fluffy idly with sambhar and chutney....!!! A great treat for kids....!! :)

Creamy Tomato Pasta

Preparation time: 5 min
Cooking time: 25 min
Serves: 2


  1. Pasta - 1 cup
  2. Onion - ½ cup - 1 medium sized - finely chopped
  3. Tomato - ½ cup - 2 medium sized - finely chopped
  4. Green Chili - 1 - finely chopped
  5. Cream - ½ cup
  6. Cheese - ¼ cup
  7. Butter - 1 tbsp


1.  Heat a pan with 3 cups of water. Bring it to boil and add the pasta. Keep in medium flame for 15-20 min or until pasta is cooked completely.
2.  Pasta gets doubled in size. Drain excess water and set aside.
3.  Again heat the pan, add butter. As butter melts, add onion and saute for 3 min. Onion becomes translucent. To this add cheese. Stir as it melts.
4.  Add cream. then add tomato and green chili. Mix well and bring it to boil. Reduce to low flame.
5. Finally add the cooked pasta and stir slowly. Keep in low flame for 3 min.
Creamy Tomato Pasta with Italian taste is ready to serve with salt and pepper....!!