Wheat - Rice Flour Pancake / Wheat - Rice Flour Dosai / Wheat - Rice Flour Dosa / Gothumai Arisi Mavoo Dosai

Ingredients

Wheat Flour - 3/4 cup
Rice Flour - 1/4 cup
Cumin Seed - 1/2 ts
Asfoetida pwd - a pinch
Peppercorns - 5 nos
coriander leaves - 1 strand for garnish
Salt for taste

Curry leaves - 1 twig (Optional)
Chopped Onion - 1 no small size (optional)

Method

1. Mix all the above ingredients together with some water and texture should be of dosa batter and let it sit for 30 to 45 mins.

2. In a medium heat place a griddle or tawa and pour 2 ladle full of the wheat batter and make it to a circle shape and add ghee/butter/oil/cooking spray to it and cover the lid, after a min open the lid and flip to the other side, once it is crispy take it out and serve with sambar and chutney.

This Healthy Wheat Dosa tastes awesome with coconut chutney.

Mexican Green Onions Rice/Green Onion Rice/ Vengaya Thal Sadam

Ingredients

Mexican Green Onions - 1 bunch (appr 5 strands) I have used Mexican green onion you can even use the normal ones.
Curry Leaves - 1 twig
Green chili - 1 no
Ginger-Garlic Paste - 1 ts
Cumin Seeds - 1/4 ts
Fennel Seeds - 1/4 ts
Clove - 1 no
Cinnamon Stick - 1/2 inch
Cardamon - 1no
Bay leaf - 1 no
Coriander Leaves - 2 strands
Salt for taste
Butter/Ghee/oil - 1 ts
Raisins - 1/2 ts
Cashew nut - 1/2 ts


Method

1. Finely chop the green onion,curry leaves,coriander leaves and slit the green chili.

2. In a wok add oil/butter/ghee once heated add the clove,cinnamon,cardamon,bay leaf,cashew nut, raisins,cumin,fennel seeds fry for 20 sec then add curry leaves,Ginger-Garlic Paste,Green chili and saute it for 30 sec then add the green onions and saute it for 3mins in high heat then add the cooked rice and mix it nicely adjust the seasoning. Switch off the gas and garnish with coriander leaves.

This Green Onion Rice goes well with Chicken Fry.

Pomfret Fry/Vaval Varuval

Ingredients

Pomfret/Vaval Fillet - 1 lb (Any fish of your choice)
Red Chilli Powder - 1 ts
Vinegar - 1 ts
Ginger Garlic paste - 2 ts
Tomato Paste - 2 ts
Fennel Pwd - 1 ts
Cumin pwd - 1 ts
Coriander pwd - 1 ts
Ammachi's Sambar pwd - 1/2 ts
Turmeric Powder - 1/2 ts
Canola Oil/Vegetable Oil - 2 ts
Salt for taste

Method


1. Wash the fish with some turmeric pwd and pat dry with kitchen towel.

2. In a plate mix all the above ingredients as a paste except the oil and fish.

3. Nicely coat the fish with the paste.

4. Take a ziplock cover and place the fish and refrigerate for about 10 to 20mins. For later use you can even freeze it for a week and thaw it before use and fry.

5. In a pan add a ts of oil or cooking spray and once it is heated fry the fish for about 10 to 15mins by flipping on each side for 5mins by covering the lid.

This fish fry goes well with Sambar/Dhal/Rasam/Curd Rice.

Dhal Rice / Paruppu Sadam / Thoor Dhal Rice / Thovaram Paruppu Sadam

Ingredients

Rice - 1 cup
Thoor Dhal - 1/2 cup
Garlic - 2 pods
Turmeric Pwd - 1/4 ts
Grated Coconut - 1 ts (optional)
Coriander Leaves - 2 strands
Salt for taste

To Grind

Cumin seeds - 1/4 ts
Pepper corns - 1/4 ts
Coriander Pwd - 1 ts
Garlic - 2 pods
Pearl Onion - 4 or Chopped Small Onion - 2 ts
Red Chili - 1 no
Curry leaves - 1 twig

Tempering

Ghee/Butter/Oil - 1 ts
Mustard - 1/4 ts
Urad Dhal - 1/4 ts
Cumin seeds - 2 pinch
Asfoetida/Hing - 2 pinch
Curry Leaves - 1 twig
Pearl Onion - 10 nos
Tomato - 1 no small size
Green Chili - 1 no (optional)



Method

1. Wash the thoor dhal and in a thick bottomed vessel boil it with a cup of water along with 2 crushed garlic pods and 2 pinch of turmeric pwd,Close the lid halfway and let it boil in medium heat. Meanwhile chop the Pearl onion,garlic,tomato,curry leaves,green chili and coriander leaves.

2. Grind the items given in the TO GRIND LIST and keep aside.

3. Once when the dhal is half done, wash the rice and add to the dhal in 1:2 ratio add the water for the rice and close the lid halfway in medium heat.

4. In a separate pan with a ts of butter/ghee/Oil temper the items, once the mustard splutters add the urad dhal,cumin seeds,hing and curry leaves, then add the pearl onion and fry for 1min then add the green chili and tomato and fry for 1min then add the grounded paste to it and fry for 3mins and switch off the gas.

5. Take the tempered masala and add to the boiling rice and stir it nicely and adjust the seasoning. Once when the rice is fully cooked and the water is evaporated add the coriander leaves and grated coconut and stir it nicely and turn off the heat.

This Paruppu sadam goes well with potato fry and appalam.

Coconut Rice

Ingredients

Cooked Rice - 1 cup
Shredded Coconut - 1/2 cup
Salt for taste
Ghee/Oil - 1ts
Coriander Leaves for garnish

Tempering

Mustard - 1/2 ts
Channa Dhal - 1 ts
Cumin Seeds/Jeera - 1/4 ts
Asfoetida/Hing - 2 pinch
Broken Cashew-nut - 2 ts
Green chilli - 2 nos
Curry Leaves - 2 twig

Method

1. In the pan add oil/ghee and add the tempering items given above as per the order, then add the shredded coconut fry for a min, adjust the seasoning. Switch off the gas.

2. Once the coconut is cooled mix with the rice and check the seasoning if you feel like adding salt add to it and garnish with coriander leaves.

This coconut rice goes well with potato fry.

Snow Peas Ghee Pulav/Patani Nei Sadam/Green Peas Ghee Pulav

Ingredients

Basmathi Rice - 1 1/2 cup
Medium Size Onion - 1 no
Ginger-Garlic Paste - 1 ts
Canned Organic Peas/Fresh Peas - 8 oz
Mint Leaves - 10 nos
Coriander leaves - 2 strands
2% Reduced Fat Milk - 4 oz
Salt for taste
Extra Virgin Olive Oil - 1 ts
Butter - 1 ts
Hot water - 3 cups

Tempering

Cloves/Keerambu - 4
Cinnamon/pattai - 1/2 inch broken
Green Cardamon/Elachi/Elakkai - 1 no
Cumin/Jeera Seeds - 1/4 ts
Dry Seaweed/Kadal Pasi - a pinch
Fennel/Anise/Perunjeeragam Seeds - 1/2 ts
Curry Leaves - 1 twig

Method

1. Wash the Basmathi Rice in cold water and soak it for 10mins.

2. Mince the Onion and finely chop the Mint and Coriander leaves.

3. In a pressure cooker add 1ts of butter and 1 ts of Extra Virgin Olive Oil once it is melted add the spice in the order given in the Tempering List.

4. Once the spices are roasted add the minced onion and fry for 3mins in medium heat then add the Ginger/Garlic Paste,Peas, mint leaves with a pinch of salt and wait till the onion turns to light golden color.

5. Drain the rice and in a pan add a drop of butter and fry the rice.

6. Add the fried rice to the peas and give a good stir, adjust the seasoning by adding salt, add 3 cups of hotwater and close the cooker , wait for 2 whistle and switch off the gas.

7. Once the Steam is gone open the cooker and stir with a fork.

Tomato Pulav with carrot and Peas

Ingredients

Basmathi Rice - 1 1/2 cup
Medium Size Onion - 1 no
Ginger-Garlic Paste - 1 ts
Canned Organic Peas - 4 oz
Organic Baby Carrot - 7 nos or 1 medium size carrot
Canned Organic Diced Tomatoes - 12 oz or 4 medium size fresh tomatoes
Mint Leaves - 10 nos
2% Reduced Fat Milk - 4 oz
Organic Carrot/Orange Juice - 2 oz (Optional)
Salt for taste
Extra Virgin Olive Oil - 1 ts
Butter - 1 ts
Hot water - 3 cups

Spice Powder

Turmeric Powder/Manjal Thool - 1/4 ts
Kashmir Chilli Powder - 1 1/2 ts
Cumin/Jeera Powder - 1 ts
Coriander Powder - 1 ts


Tempering

Cloves/Keerambu - 4
Cinnamon/pattai - 1/2 inch broken
Green Cardamon/Elachi/Elakkai - 1 no
Cumin/Jeera Seeds - 1/4 ts
Fennel/Anise/Perunjeeragam Seeds - 1/2 ts
Curry Leaves - 1 twig

Method

1. Wash the Basmathi Rice in cold water and soak it for 10mins.

2. Chop the Onion in length wise and finely chop the Tomato, Mint Leaves and carrot.

3. In a pressure cooker add 1ts of butter and 1 ts of Extra Virgin Olive Oil once it is melted add the spice in the order given in the Tempering List.

4. Once the spices are roasted add the chopped onion and fry for 3mins in medium heat then add the Ginger/Garlic Paste,Carrot,Peas, mint leaves with a pinch of salt and wait till the onion turns to light golden color.

5. Add the Diced Organic tomatoes and cook for 5mins and then add the Masala Items and give a stir, lower the heat and close the lid, allow the tomatoes to cook really well for about 10mins.

6. Add Milk to the gravy and cook for 5 more mins in medium heat, meanwhile drain the rice and in a pan add a drop of butter and fry the rice.

7. Once when the oil comes out from the gravy as in the above pic, add the fried rice to the Gravy and give a good stir, adjust the seasoning by adding salt, (add 4oz organic Carrot/Orange juice blend for extra flavor which is optional) add 3 cups of hotwater and close the cooker , wait for 2 whistle and switch off the gas.

8. Once the Steam is gone open the cooker and stir with a fork.

Tips

> I have used Canned Organic Diced Tomatoes you can also substitute with 4 fresh tomatoes

> Instead of Carrot and Orange you can also use Pure Orange Juice, this is to give extra flavor and taste in your recipe.

> Don't deep fry the rice then the recipe would turn as Dry/Fried Rice.

> Milk always gives richness to your recipe, it is a good substitute for Coconut.