Turmeric Root Dosa - Manjal Dosa

Colourful Medicated Turmeric root Dosa.

Recipe Source: Chandra Padmanabhan's Turmeric Dosa.  I picked this recipe from  Priya Srinivasan Blog


Ingredients

Crispy Turmeric Root Dosa

Ingredients
Raw rice 1 ½   cup

Idli rice – ½  cups
urad dal – ½ cup
methi seeds/fenugreek seeds 1/2 tspn
grated fresh  turmeric root – 1 inch piece
Salt to taste

gingly oil or ghee - required qty

Method 

1.  Wash and soak rice and dal separately. Soak the fenugreek seeds along with urad dal. Let this soak for 3 hours. 

2.  Drain the water from urad dal and methi seeds grind smooth batter and remove the batter to a clean bowl

3.  Now drain the water from rice and turmeric root and grind smooth batter.

4.  Remove the rice batter and mix both batter together

5.  Let the batter sit overnight or at least 6-8 hours to ferment. Add salt to the batter and mix well. Heat a flat tava/dosa pan,

6.  Rub with litter onion and oil pour a ladle of batter in the center of tawa and spread it slowly thin big circle, drop the gingely oil or ghee around the dosa let it cook medium flame till  it becomes golden brown ( top portion should cook completely) fold half to dosa and remove from pan. Serve with your choice of side dish.

Note :In this dosa priya used idli rice , i used here both raw rice and idli rice.

Turmeric Root 

Turmeric is used for arthritis, heartburn (dyspepsia), joint pain, stomach pain, Crohn's disease and ulcerative colitis, bypass surgery, hemorrhage, diarrhea, intestinal gas, stomach bloating, loss of appetite, jaundice, liver problems, Helicobacter pylori (H. pylori) infection, stomach ulcers, irritable bowel syndrome (IBS), gallbladder disorders, high cholesterol, a skin condition called lichen planus, skin inflammation from radiation treatment, and fatigue.

This recipe goes to Srivalli's cookng from cookbook challenge  May 2017

Puli rasam

Recipe Source: Chef Damu

Puli rasam

Tamarind – one small lemon size

Water 400 ml

For coarsely grinding

Garlic

Whole pepper

Cumin

Curry leaves

For tempering

Oil or ghee

Mustard seeds

Methi seeds

Curry leaves

Whole red chilli

Method

Soak tamarind in a hot water extract the juice.

Coarsely ground garlic , curry leaves, cumin, whole pepper

Add this with tamarind juice

Heat oil in vessel temper with mustard seed, methi seed, curry leaves and whole red chilli

Add the tamarind mix and cook on low flame for 7 to 10 min ...bring to boil.  transfer it to a serving bowl garnish with coriander leaves

linking this to Srivalli's CCC chellange April 2017

Puli rasam, Tamirind rasam. Indian Soup

Hot and sour soup

 Recipe Source :  Tarla Dalal (from street food cook book)

Soups are good for health. Very comfortable  diet for all age group.

Hot and sour Vegetable soup

Oil – 2 tbspn

Garlic – 1 tbspn

Cabbage – ½  cup

Carrot  - ½ cup

Spring onion – 1/4 cup

Cauliflower - - ½ cup

 Vinegar – 2 tbspn

Soya sauce - - 1 tbspn

Chilli sauce – 1 tbspn

Pepper

Salt

 A pinch of MSG (Mono sodium glutamate – optional

For serving

Chillies with vinegar

Soya sauce

Chilli sauce

Corn flour  -  3 tbspn dissolved in ½ cup of water

Heat oil and add garlic sauté on high flame for few seconds

Add cabbage carrot cauliflower spring onion for few minutes

Add 4 cups of water add chilli sauce, soya sauce, vinegar salt and pepper

Mix well simmers for 2 minutes

Add cornflour mix well simmer for two minutes the soup thickens, while stirring occasionally

Pour equal portion of bowls serve immediately serve immediately with chilli sauce, soy sauce. And chillis in vinegar

sending this recipe to Srivallli 's  cooking from cookbook challenge April 2017

Restaurant style Hot and Sour Vegetable Soup, Cabbage,Carrot, cauliflower

Rajasthani Dal

Simple and easy dal
Recipe Source: Sanjeev Kapoor's Rajasdani dal

Ingredients


green gam split moong dal - 1/ 2 cup
bengal gram split  - 5 tbspn
ginger - 2 inch one piece
onion - one large
red chilliies = 3
salt to taste
turmeric - 1 tspn
ghee - 2 tbspn
cumin seeds - 1 tspn
asafoetida -  a pinch
red chilli pwd - 1 tbspn
dry mango pwd - 1 1/2 tpsn

Method
Wash and soak two dals together  in  3 cups of water
peel wash and finely chop ginger and onion remove stem and break red chilles into two
boil dals in 4 cup of water   adding salt to taste , turmeric pwd and ginger till cooked.
heat ghee in a pan add cumin seeds asaeotda and red chillies to the ghee as cumin seeds begin to change colour , add onion cook till onion turns light brown
add red chilli powder and cooked dal to this add half a cup of water and bring to a boil
reduce heat and simmer for ten minutes
add amchur and stir ti mix well.
serve hot with roti or plain rice


sending this to srivall's ccc challenge March 2017

 






 

Hyderabadi Chicken Haleem

Chicken Haleem, a very popular dish from the Hyderabadi cuisine is an awesome and rich dish made with wholesome mixture of chicken, lentils, dry fruits and broken wheat.
Recipe Source : Vah Chef

Ingredients

Chicken 750 g
Kabab chini 2 g
Shahi jeera 2 g
Cardamom 8 no
Cinnnamon sticks, 2 inch
Pepper corns 3 g
Cloves 2g
Cumin seeds 4g
Sesame seeds 3g
Moong daal 1 ts
Urad daal 1 ts
Masoor daal 1 ts
Chana daal 1ts
Almonds 6 n
Oats ¼ cup
Dalia (broken wheat) ½ cup
Ghee ½ cup
Green chilly 5 n
Rose petals ¼ cup
Onion chopped ½ cup
Ginger garlic paste 1 tb
Milk 1 cup
Salt
Fried onions ½ cup
Curd (optional) 2 tb
Coriander chopped ½ b
Mint chopped ½ b

Method
Take a bowl add kabab chini, shahi jeera, green cardamom, cinnamon sticks, pepper corns, cumin seeds, moong daal, urad daal, masoor daal, chana daal, almonds, oats, broken wheat, mix this all together put it into the blender and make a powder.

Heat ghee in a pressure cooker, add ginger garlic paste, sauté it and add chicken pieces, add chicken stock, mix it well, add fried onions, rose petals, curd, green chilly, chopped coriander, chopped mint, salt and add prepared powder, mix it well and put the lid on and let it cook for 2 whistles in a high flame and reduce the flame and cook it for 40 minutes in a slow flame. Then take potato masher and mash it like a paste, add ghee, mix it and switch off the flame and add lime juice, mix it well.
Serve this hot.
*
Linking to Srivalli'S CCC Challenge July 

Green Apple Granita

Green Apple Granita

Prep time: 15 mins plus freezing time
Cooking time : 20 min
Serves - 4

Recipe source : Friday Magazine, Dubai
Ingredients
2 granny smith apples skin on grated plus one to serve

1 bramley apple , skin on grated 

1 1/2 lemons , juice of 

100 g granular ed sugar

Method

Place grated apples in a saucepan with the juice of one lemon, sugar and 500 ml water, stir over  medium heat until the sugar dissolves, then increase the heat and simmer for four minutes.

pass the mixture through a sieve and discard the solids.

leave the liquid to cool room temperature, then pour into a freezer for three hours .

scratch up the surface with a fork and break up the ice crystals every 30 mintes.

Slice the granny smith apple very thinly with a mandolin and coat each slice with lemon juice to stop it from discoloring.

divide the granita between four glasses or ice cream bowl top with apple wafers and serve immediately

Sending this recipe to Srivalli's cookign from cookbook challenge

Cucumber Avocado Cold Soup - 400th Post

Recipe Source: Friday Magazine Dubai

Best soup for paleo very good filling

Cucumber Avocado Cold Soup

Ingredients

Cucumber – 1 no peeled and roughly chopped

Avocado – 1 no peeled and chopped

Curd – 150 ml

Ginger – 1 inch size
lemon juice - 1 tspn
chopped spring onion – 3 stick

Green Chilly – chopped 1 no or capsicum

Chopped Coriander leaves – 1 tbspn

White sesame seeds - 1 tspn

Salt – to taste

Method:-

In a mixie add avocado, cucumber, spring onion, ginger, capsicum blend coarsely.

Add curd and blend it again.

Transfer the soup into a bowl add salt and white pepper mix well. Sprinkle the sesame seeds and chill for half hour.Serve it with any grilled items.

Paleo Cold Soup
Paleo diet recipes

Tags: Paleo Diet Recipes,Soup Recipes, Summer Recipes,Diet Recipes,Healthy Greens Soup,Cucumber Soup,Avocado Soup
Recipe : 400th Post

linking to Srivalli's ccc chaellange and merry tummy shweta agarwal's cooking with greens