Spice your Life! https://www.spicingyourlife.com A Vegetarian food blog with Step by Step Recipes Mon, 10 Aug 2020 16:42:53 +0000 en hourly 1 119195626 Bellam Kudumulu | Vinayaka Chavithi Recipes https://www.spicingyourlife.com/2020/08/bellam-kudumulu.html https://www.spicingyourlife.com/2020/08/bellam-kudumulu.html#respond Mon, 10 Aug 2020 16:42:53 +0000 https://www.spicingyourlife.com/?post_type=recipe&p=21222 Bellam Kudumulu is one of the special Vinayaka Chavithi Recipes that get done for the festival. Mostly prepared in the southern parts of India, these sweet balls are easy to make. Our Ganesh Chaturthi is always special as its one of the festivals that Hubby Dear celebrates in a grand way. So we always make […]

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Bellam Kudumulu is one of the special Vinayaka Chavithi Recipes that get done for the festival. Mostly prepared in the southern parts of India, these sweet balls are easy to make.

Our Ganesh Chaturthi is always special as its one of the festivals that Hubby Dear celebrates in a grand way. So we always make sure we make all the dishes that are Vinayakar’s favorite and we enjoy through the day. As I have mentioned before, all festivals in his hometown are always celebrated with poli. So part of that, I also make what Amma makes.

For the last couple of years, I have consciously saved up dishes that Amma had made to share on this occasion. I was surprised that I waited two years for these recipes to be shared. Check my Ganesh Chaturthi Festival list to know all the dishes that get made on this special occasion.

This year Ganesh Chaturthi falls on Aug 22nd and I hope these recipes will help you plan your festival better!

Bellam Kudumulu

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How to make Bellam Kudumulu

Step By Step Pictures for making Undrallu

How to make Bellam Kudumulu 1

How to make Bellam Kudumulu 2

Bellam Kudumulu Andhra Style

 

Ingredients used to make Bellam Kudumulu

Mixing the rice flour in the boiling water is a tricky step and so you got to be very quick in stirring.
After steaming, it is important you allow the balls to cool down, else it will become sticky.
This version is the simple one, you can add soaked chana dal, other nuts to make it richer.

Bellam Undrallu

Bellam Kudumulu – Vinayaka Chavithi Recipes
Bellam Kudumulu is one of the special Vinayaka Chavithi Recipes that get done for the festival. Mostly prepared in the southern parts of India, these sweet balls are easy to make. Our Ganesh Chaturthi is always special as its one of the festivals
Servings10 numbers
Prep Time10 minutes
Cook Time15 minutes
Ingredients
Instructions
  1. In a pan, bring the water to a boil, add jaggery and melt completely.
  2. Strain to remove impurities if any, then again cook for 2 to 3 mins.
  3. Now add the freshly grated coconut, cardamom powder and cook for a couple of minutes
  4. Once the coconut comes together, slowly add the rice flour, and quickly keep stirring to mix everything together.
  5. When all the rice flour is added, cover with a lid, cook for 5 mins.
  6. Remove and let it cool till you can handle the heat.
  7. Grease your palm with ghee and pinch out small balls, and shape them into different shapes like balls, press within your fist to have the finger impressions or flatten and make a dent in the center.
  8. Grease an idli plate with ghee and place the prepared balls with enough space and steam them for 8 to 10 mins.
  9. Allow the pressure to fall down.
  10. Remove and offer as prasadam to Lord Ganesh and partake.

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Rava Paniyaram ~ A to Z Indian Breakfast Dishes https://www.spicingyourlife.com/2020/07/rava-paniyaram.html https://www.spicingyourlife.com/2020/07/rava-paniyaram.html#comments Mon, 27 Jul 2020 10:24:05 +0000 https://www.spicingyourlife.com/?post_type=recipe&p=21160 Rava Paniyaram is an instant breakfast dish you can make with Rava or Sooji in the Paniyaram Pan. This instant rave appe is very easy to make and is versatile. This only takes about 10 minutes to get prepared and another 10 mins to cook. Serve this with coconut chutney for a delicious combination. This […]

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Rava Paniyaram is an instant breakfast dish you can make with Rava or Sooji in the Paniyaram Pan. This instant rave appe is very easy to make and is versatile.

This only takes about 10 minutes to get prepared and another 10 mins to cook. Serve this with coconut chutney for a delicious combination. This breakfast dish can be called by different names like Sooji Appe, Rava Appey and can be made very healthy by including vegetables in it.

I only let it rest for 5 minutes while the pan was getting heated up. This batter is almost the same as the Rava dosa, expect this batter is made a little thicker and we can cooking soda to it. However, the batter gets better if you rest it for even 10 mins.

This recipe measurement gave me 21 medium numbers. This recipe for the R in the AtoZ Indian Breakfast dishes.

Rava Paniyaram

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Step By Step Pictures for making Rava PaniyaramHow to make Rava Paniyaram 1

How to make Rava Paniyaram 2

Instant Kuzhi Paniyaram

Rava Appe

Ingredients Used to make this Rava Paniyaram

Rava is the main ingredient in this paniyaram. Curds are used to make the batter and so naturally when we let this sit for a while, the semolina absorbs all the moisture and becomes very thick. So if you let it set, make sure you add water to get the consistency right.

Sour Curds surely helps, however, my curds are never sour. So you can spice the batter up with more chilies.

Instant Rava Kara Kuzhi Paniyaram

Rava Paniyaram ~ A to Z Indian Breakfast Dishes
Rava Paniyaram is an instant breakfast dish you can make with Rava or Sooji in the Paniyaram Pan. This instant rave appe is very easy to make and is versatile.
Servings20 medium numbers
Prep Time10 minutes
Cook Time5 to 7 minutes for each batch
Ingredients
Instructions
  1. Take the rava in a bowl along with curds and mix well.
  2. Add all the chopped vegetables along with salt and combine.
  3. Slowly add water as required to make a well combined batter.
  4. Heat the paniyaram pan and drizzle oil.
  5. Pour a small ladleful of batter into each hole and drizzle oil again on top.
  6. Cover with lid.
  7. Cook on low flame for 5 mins, then gently flip to the other side and cook for another 2 mins.
  8. Remove when the paniyaram is cooked.
  9. Continue the same way with the rest of the batter.

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Quinoa Mysore Masala Dosa ~ A to Z Indian Breakfast Dishes https://www.spicingyourlife.com/2020/07/quinoa-mysore-masala-dosa.html https://www.spicingyourlife.com/2020/07/quinoa-mysore-masala-dosa.html#comments Sun, 26 Jul 2020 14:32:30 +0000 https://www.spicingyourlife.com/?post_type=recipe&p=21161 Quinoa Mysore Masala Dosa is a no rice savory crepe made with a mix of quinoa and lentils. Quinoa dosa is smeared with a thin layer of red chutney and stuffed with potato masala. This No Rice Mysore Masala Dosa with Quinoa is similar to the Mysore Masala Dosa except the batter is ground with […]

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Quinoa Mysore Masala Dosa is a no rice savory crepe made with a mix of quinoa and lentils. Quinoa dosa is smeared with a thin layer of red chutney and stuffed with potato masala.

This No Rice Mysore Masala Dosa with Quinoa is similar to the Mysore Masala Dosa except the batter is ground with quinoa and different dals. Mysore Masala Dosa is typically smeared with a Spicy Red Chutney, stuffed to Potato Masala, and served with different chutneys and sambar.

The last time I made this dosa, I had made different chutneys, this time I just had to do with Coconut Chutney and Sambar. However, this surely makes a delicious breakfast dish and very filling too. Not to mention this being no rice, it is so healthy as well.

I am doing AtoZ Indian Breakfast Dishes. Though Quinoa is not an Indian origin ingredient, Q is a touch alphabet and I had to resort to adaption. We make dosas very often and have more than 101 Dosa Varieties. This collection includes both fermented and instant dosas. So when I was thinking about what to make for Q, I came across this recipe.

Some versions of Dosa requires only soaking and no fermentation. Some can be made right away as it uses flours etc.

Quinoa Mysore Masala Dosa

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How to make Quinoa Mysore Masala DosaStep By Step Pictures for making Potato MasalaPotato Masala Masala
Potato Masala

Step By Step Pictures for making Quinoa Mysore Masala Dosa

Quinoa is a gluten-free seed that can make a great substitute for rice and other grains. Those these are quantified as a “pseudo-cereal”, its actually a seed from the grass. There are nearly 120 different varieties defined and is found in different colours, the most common quinoa colors are white, red, and black. I have used the mixed variety quinoa for the dosa today.

How to make Quinoa Mysore Masala Dosa 1

How to make Quinoa Mysore Masala Dosa 2 How to make Quinoa Mysore Masala Dosa 3 No Rice Mysore Masala Dosa with Quinoa

Ingredient Used to make this Quinoa Mysore Masala dosa.

When it comes to this Quinoa Dosa, we can make dosas without fermentation. However, we tried fermenting as it makes the batter more flavourful and healthy to digest as the batter becomes light.

Mysore Masala dosa has two different parts included. The spicy red chutney smeared on it and then stuffed with potato masala.

The Potato Masala applied on top is thick and not runny. Spread a layer of potato masala after you apply a layer of red chutney.
The dosa is then covered over this and served with side dishes of chutney of choice.

Quinoa comes in two varieties, plain and c

Quinoa Dosa

Quinoa Mysore Masala Dosa ~ A to Z Indian Breakfast Dishes
Quinoa Mysore Masala Dosa is a no rice savory crepe made with a mix of quinoa and lentils. Quinoa dosa is smeared with a thin layer of red chutney and stuffed with potato masala.
Servings10 number
Prep Time30 minutes
Cook Time5 minutes for each
Passive Time12 hours, includes soaking and fermentation
Instructions
Prep for Dosa Batter
  1. Wash and soak the quinoa and lentils in separate bowls. Change the water a couple of times and then soak for a minimum of 4 hours.
Grind Dosa Batter
  1. When you are ready to grind, drain the lentils and quinoa. Grind the lentils first separate till it grounds to a smooth batter. Transfer to a bowl.
  2. Next, add the quinoa and grind to a smooth paste.
  3. Now mix all the lentils and quinoa together along with salt till well mixed.
No Ferment Type
  1. In this version, you don't have to ferment and can proceed to make dosas right away.
  2. Grease the tawa well with oil and pour a ladleful of batter and proceed as to how we make regular dosas.
Fermentation Method
  1. Once you transfer to a bowl wide enough to hold batter after it doubles itself, cover it well.
  2. Let it sit overnight or at least 8 hours.
  3. When you are ready to make, beat the batter with a ladle.
How to Make Quinoa Mysore Masala Dosa
  1. Heat the tawa and grease well with oil.
  2. Take a ladleful of dosa batter, pour over the tawa.
  3. Starting from the center of the griddle, using a circular motion, spread the dosa batter evenly as possible.
  4. Reduce the heat and drizzle oil over it.
  5. When the top gets cooked, flip to the other side, cook for few seconds.
  6. Now again flip it back.
  7. Next, apply around 1/2 teaspoon of Red chutney over the dosa.
  8. Take a spoon of potato masala and spread it over half of the dosa.
  9. Cover with the masala from the other side of the dosa.
  10. Serve hot with chutney of choice.

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Pallem Obbattu ~ A to Z Indian Breakfast Dishes https://www.spicingyourlife.com/2020/07/pallem-obbattu.html https://www.spicingyourlife.com/2020/07/pallem-obbattu.html#comments Fri, 24 Jul 2020 11:03:35 +0000 https://www.spicingyourlife.com/?post_type=recipe&p=21159 Pallem Obbattu is a spicy aloo poli made with potato masala stuffed in maida. This can be served for a delicious breakfast or evening snack. Pallem Obbattu is a typical breakfast prepared in different parts of south India and called by different names like Alu Poli, Palyada Holige, Kaaram Bobbatlu, Kharada Holige. Typically I have […]

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Pallem Obbattu is a spicy aloo poli made with potato masala stuffed in maida. This can be served for a delicious breakfast or evening snack.

Pallem Obbattu is a typical breakfast prepared in different parts of south India and called by different names like Alu Poli, Palyada Holige, Kaaram Bobbatlu, Kharada Holige. Typically I have eaten this for an evening snack, where this spicy polis is smeared with milagai podi, with the bases made with a thin layer of maida stuffed with spicy aloo masala.

This poli is a popular dish sold in different places like Sri Krishna Sweets, Venkateshwara Boli shop, etc. These are the two places I have tasted from and each has its own way of making it. They call it Kara Boli. The ones sold in Sri Krishna Sweets is a thin one with spicy filling, with Milagai Podi smeared on it and closed to half circle shape.

I have always been wanting to make it at home, though I remember making it, I don’t think I clicked it.

When I was searching for some Breakfast dishes, I came around Prathibha‘s Pallem Obbattu, I knew I had to again make it for this Alphabet. For this month’s AtoZ Indian Breakfast Dishes, I have Pallem Obbattu for the alphabet P. This month it is going to P, Q, R.

Surprisingly, my Q was ready first and it sort of helped me make the P as I used the leftover filling of Aloo Masala. Now can you guess what my Q is going to be!

Coming to this Spicy Alu Poli, the stuffing is a traditional South Indian way of making aloo masala, that is used in Masala Dosa. This stuffed poli is not similar to the North Indian Aloo Paratha as the stuffing uses South Indian Masalas, with the outer layer being so similar to the Sweet Poli using All Purpose Flour / Maida. The dough is made sticky and left to rest for at least a couple of hours.

The dough is stuffed with filling and patted down on a plastic sheet and cooked. This alu polis are served hot with a spicy coconut chutney

This month all my dishes got prepared early and without much difficulty. Only I must plan well to write ahead of time. These are very delicious rotis that you can enjoy any meal.

Pallem Obbattu

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How to make Pallem Obbattu

Step By Step Pictures for making Spicy Aloo Poli

Pallem Obbattu Stuffing

How to make Pallem Obbattu 1 How to make Pallem Obbattu 2

Karam Bobbatlu

Ingredients Used for making Spicy Aloo Poli

This spicy potato flatbread can be compared to the Aloo paratha, though the method and ingredients used to make this are so different.
Typically the stuffing used in this kara poli is the south Indian style of potato masala
The outer layer used is only with maida.
Make sure the masala is well mashed, else while patting it down, the stuffing will come out.

Serving Suggestions

This spicy poli can be served with coconut chutney. I made a kara chutney as well that surely made the meal a lip-smacking one.

Khara Holige

Pallem Obbattu ~ A to Z Indian Breakfast Dishes
Pallem Obbattu is a spicy aloo poli made with potato masala stuffed in maida. This can be served for a delicious breakfast or evening snack.
Servings6 numbers
Prep Time15 minutes
Cook Time5 minutes for each
Passive Time1 to 3 hours of resting for the dough
Ingredients
For the outer layer
F the Potato Filling
Instructions
For the filling:
  1. Wash and slash the potatoes. Microwave for 5 to 6 mins. Soak in water and peel the out skin keep it aside.
  2. Heat oil in a nonstick pan, temper with mustard seeds, chana dal, urad dal, and cashew nuts and saute for 2 minutes.
  3. Next add the finely chopped green chilies, curry leaves, and onions and fry till the onions turn colour.
  4. Add turmeric powder, salt, and boiled potato. Mash well and mix everything together.
  5. Add coriander leaves and combine, cook for another 5 minutes.
  6. Once it cools down, divide into 4 equal balls and keep it aside.
For the outer layer
  1. In a wide bowl, take the flour along with salt, ghee, turmeric powder and mix well.
  2. Slowly add water to knead to a soft dough. Continue to add little more water until you get a sticky dough.
  3. Add the cooking oil and knead in well. Cover and keep it aside for at least an hour.
  4. The consistency of the dough should be very loose than the regular roti dough, the loose dough helps in making softer polis and easy to pat it down as well.
Cooking the stuffed poli
  1. Once the dough rests for at least an hour, you can make the polis. The longer it rests, the polis comes out better.
  2. Knead again and pinch into equal balls.
  3. Grease the plastic sheet you are going to pat down with oil. Have the tawa on flame.
  4. Now place the dough in the center and place one aloo ball and bring in the outer layer to cover the stuffing completely.
  5. Make sure you seal the stuffing on all sides and gently pat it down.
  6. Dip your fingers in oil and start working on the flatten dough and evenly pat it down to a thin roti.
  7. Once the tawa is hot, grease with oil/ghee and gently remove the patted poli and place it on the hot tawa.
  8. Cook on both sides and drizzle oil.
  9. Continue with the rest of the dough until you make all of them.
  10. Serve with coconut chutney.
Recipe Notes

The longer the outer dough rests, the polis comes out thin. Make sure you use half the dough for the quantity of the filling, else your outer layer will be more and it will not be spicy. Always grease the plastic sheet and pat it down. You can switch off the flame, put the patted down roti on the tawa directly, and remove the sheet. For sweet polis, I always add extra oil when the dough is resting. Since this version is a breakfast one, you can just smear the whole dough with oil and let it rest. We can use a banana leaf that is more healthy too.

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Paneer Pav Bhaji Sandwich https://www.spicingyourlife.com/2020/07/paneer-pav-bhaji-sandwich.html https://www.spicingyourlife.com/2020/07/paneer-pav-bhaji-sandwich.html#comments Sat, 11 Jul 2020 18:30:37 +0000 https://www.spicingyourlife.com/?post_type=recipe&p=21056 Paneer Pav Bhaji Sandwich is a delicious breakfast dish for kids as they love paneer stuffed in crispy bread slices. These paneer pav bhaji sandwich are cooked with pav bhaji masala along with sandwich masala and is so delicious that you can’t stop with just one! The bread is toasted crispy with butter and toasted […]

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Paneer Pav Bhaji Sandwich is a delicious breakfast dish for kids as they love paneer stuffed in crispy bread slices.

These paneer pav bhaji sandwich are cooked with pav bhaji masala along with sandwich masala and is so delicious that you can’t stop with just one! The bread is toasted crispy with butter and toasted to crisp texture stuffed with paneer pieces.

My kids are paneer crazy and so enjoyed these sandwiches so much. You just have so many different ways to spice up these sandwiches. If you like cheese, you can add cheese to it too. Similar sandwiches that are delicious with cheese and sandwich masala are these Grilled Potato Cheese Sandwich.

Sandwiches are always an easy breakfast you can fix for kids’ breakfast. Especially when you stuff with paneer, kids will love it. I make these sandwiches with different flavours.

We are on the final day of Brighten your Breakfast theme with different dishes and I have managed to share with some of my favorite dishes.

Paneer Pav Bhaji Sandwich

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How to make Paneer Pav Bhaji Sandwich

Step By Step PicturesHow to make Paneer Pav Bhaji Sandwich 1

Ingredients used in making Sandwich

Paneer is the main ingredient for this sandwich spiced with pav bhaji masala along with sandwich masala.
Spice the stuffing with chili powder, sandwich masala and pav bhaji masala.
With butter toasted the bread slices are very crispy.

The green chutney used in this makes all the difference and it is a spicy sandwich. This makes a delicious sandwich for breakfast.

Pav Bhaji Paneer Stuffed Sandwich

Paneer Pav Bhaji Sandwich
Paneer Pav Bhaji Sandwich is spiced paneer stuffed in a sandwich that is cooked with pav bhaji masala and toasted to crispy. These make such a delightful dish to enjoy.
Servings2 numbers
Prep Time10 minutes
Cook Time5 to 7 minutes
Ingredients
For the Sandwich
For the Stuffing
Instructions
  1. Heat a nonstick pan with butter and toss the paneer and season with salt, red chili powder, cumin powder.
  2. Next, add the pav bhaji masala and adjust the spices.
  3. To assemble the sandwich, heat a tawa
  4. Apply the butter on both sides of the bread.
  5. On one slice, spread the green chutney and sprinkle the sandwich masala over this slice.
  6. On the other slice, spread the butter, spread the spiced paneer, and cover this with the slice that has the chutney spread.
  7. Toast this to crispy by cooking on a hot, low heated tawa for few minutes on both sides.
  8. Slice and serve with ketchup.

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Tamil Nadu Kuli Paniyaram https://www.spicingyourlife.com/2020/07/tamil-nadu-kuli-paniyaram.html https://www.spicingyourlife.com/2020/07/tamil-nadu-kuli-paniyaram.html#comments Fri, 10 Jul 2020 18:30:34 +0000 https://www.spicingyourlife.com/?post_type=recipe&p=21055 Tamil Nadu Kuli Paniyaram is a popular breakfast dish made with rice batter with different proportions. This kuzhi paniyaram can be spiced with chilies and vegetables. Kara Paniyaram is a delicious breakfast dish served for both breakfasts or evening snacks. We will need a special gadget to make these paniyarams. Previously iron cast paniyaram pans […]

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Tamil Nadu Kuli Paniyaram is a popular breakfast dish made with rice batter with different proportions. This kuzhi paniyaram can be spiced with chilies and vegetables.

Kara Paniyaram is a delicious breakfast dish served for both breakfasts or evening snacks. We will need a special gadget to make these paniyarams. Previously iron cast paniyaram pans were only available that requires a lot of seasoning, however, we get nonstick pans and it makes the whole task very easy.

We make paniyaram once a week and so are always on the lookout for different versions. I have different versions already posted Chettinad Kara Kuzhi Paniyaram, Masala Stuffed Urad Paniyaram, Guntha Ponganalu, Gunta Pongadalu, Banana Ragi Paniyaram, Chola Paniyaram.

These paniyarams surely brighten the Breakfast table. Apart from making these kara paniyarams, we can use this batter to make regular Dosa as well.

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Kara Paniyaram

Kuzhi Paniyaram Masala Paniyaram Tamil Nadu Kuli Paniyaram 1

Ingredients Used to make Tamil Nadu Kuli Paniyaram

This batter is prepared with both raw rice and boiled rice along with Urad Dal.

Ferment this batter as how you would do with the regular dosa batter. You can make paniyaram on its own, or you can spice it with finely chopped vegetables and spices.

Refrigerate the batter after fermentation. Remove as much as a batter you would require and store the rest.

You can temper the batter with mustard, curry leaves, and vegetable of your choice. I added onions, grated carrot along with curry leaves and coriander leaves.

Tamil Nadu Kuli Paniyaram

Tamil Nadu Kuli Paniyaram
Tamil Nadu Kuli Paniyaram is a popular breakfast dish made with rice batter with different proportions. This kuzhi paniyaram can be spiced with chilies and vegetables.
Servings24 numbers
Prep Time15 minutes
Cook Time10 minutes for each
Passive Time10 hours for soaking and fermentation
Ingredients
For Tempering
Instructions
  1. Wash and change the water a couple of times and soak both the rice, urad dal in water for 4 to 5 hours.
  2. Wash and soak the sago separately.
  3. When you are ready to grind, drain the water and grind to a smooth batter.
  4. Add salt and let it ferment the batter for 6 hours or overnight.
  5. When ready to make the paniyaram, grease the paniyaram pan with oil.
  6. Take the quantity required and add vegetables as required.
For Tempering
  1. Heat a pan with oil, saute onions to it along with mustard seeds. I added grated carrots, green chilies, curry leaves directly to the batter,
  2. Soak chana dal and urad dal whole before adding to the batter
  3. When the pan is hot, pour a spoonful enough to fill the dents and simmer.
  4. When the bottom gets cooked, flip to the other side and again cook for 5 mins.
  5. Drizzle oil over it and cover with the lid and cook for 5 to 6 mins for each batch.
  6. Serve with chutney of choice.

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Adai Recipe | How to make Tamil Nadu Adai https://www.spicingyourlife.com/2020/07/how-to-make-tamil-nadu-adai.html https://www.spicingyourlife.com/2020/07/how-to-make-tamil-nadu-adai.html#comments Thu, 09 Jul 2020 18:30:29 +0000 https://www.spicingyourlife.com/?post_type=recipe&p=21054 Tamil Nadu Adai is a special type of Dosa made with rice and lentils. This is a protein rich and healthy breakfast option. This is a no ferment dosa and only requires about 2 hours of soaking time. Once ground into a smooth batter, you can immediately make dosas. However, I always end up resting […]

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Tamil Nadu Adai is a special type of Dosa made with rice and lentils. This is a protein rich and healthy breakfast option.

This is a no ferment dosa and only requires about 2 hours of soaking time. Once ground into a smooth batter, you can immediately make dosas. However, I always end up resting it for a while as we grind it ahead in the morning for making it for the breakfast and then finally making it.

Adais are the thicker versions of dosas. We like it very thin and crispy, so though traditionally it is thick, all of us prefer thin ones. So how you make it is your choice.

The cup used here is 100 grams. So the total weight of grams is 400 grams and we got about 8 dosas. We are starting week 2 of BM#114 where I will be sharing recipes that Brighten your Breakfast!

Adai makes a healthy wonderful option for breakfast. I have different versions that are frequently made like the Crispy Adai, Coriander Adai, Murungai Keerai Adai, Kezhvaragu Adai, Methi Adai, Mixed Dal Dosai, Kadambam Dosa and Bele Dose from Karnataka

Adai - Tamil Nadu Style

Step By Step Pictures for making Tamil Nadu AdaiHow to make Adai 1

Ingredients used to make Tamil Nadu Adai

Adai is made with both boiled rice and raw rice along with a mix of lentils.

Soak the ingredients and grind to a smooth batter. Add water as required to grind to a smooth batter. Adjust the consistency while making the adais.

The other ingredient added to the batter gives a lot of flavour to the Adai.

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How to make Adai

Adai Recipe | How to make Tamil Nadu Adai
Tamil Nadu Adai is a special type of Dosa made with rice and lentils. This is a protein rich and healthy breakfast option.
Servings8 numbers
Prep Time10 minutes
Cook Time5 to 6 minutes for each
Passive Time2 hrs of soaking
Ingredients
Instructions
  1. Wash the rice and lentils, change the water a couple of times.
  2. Soak the rice and lentils in a bowl for 2 hours.
  3. In a mixer jar, take the peeled onions, cumin seeds, curry leaves, dry red chilies, and pulse it for a couple of times.
  4. Then drain the water from soaked rice and lentil and add to the mixer jar.
  5. Pulse it well and then grind to a smooth paste using water.
  6. Transfer to a bowl, add salt, hing and mix well.
  7. Heat a tawa and grease with oil. Pour a ladleful of batter and quickly spread as a disc.
  8. Drizzle oil over it and cook till the adai is cooked well.
  9. You can either make thick dosas or thin dosas.
  10. Serve with coconut chutney, spice podis.

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Blogging Marathon # 115 – 3 Day Marathon for 4 weeks! https://www.spicingyourlife.com/2020/07/blogging-marathon-115.html https://www.spicingyourlife.com/2020/07/blogging-marathon-115.html#respond Thu, 02 Jul 2020 07:44:51 +0000 https://www.spicingyourlife.com/?p=21036 This is going to be an announcement for Aug 2020. Do you want to join the Blogging Marathon Group? Read the FAQs Can I join the Blogging Marathon Group Yes, if you have been blogging for at least the last 6 months. Do you have different Blogging Marathon types? Yes, we have a regular BM, which […]

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This is going to be an announcement for Aug 2020.

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Do you want to join the Blogging Marathon Group? Read the FAQs

Can I join the Blogging Marathon Group
Yes, if you have been blogging for at least the last 6 months.

Do you have different Blogging Marathon types?
Yes, we have a regular BM, which is 4 weeks of 3 consecutive days each

2 Mega BMs during April and Sep, running for 30 days nonstop.

When is the Regular BM signup announcement made?
On the 1st of each month for the upcoming month.

How many weeks should I do the minimum?
Mandatory 2 weeks for all participants.

What is the entry for BM?
The entry is by Sign ups. Once the announcement is made, the blogger must email me with their theme choice.

How many bloggers per theme?
Each theme will have only 4 bloggers, on a first come first basis.

Ok, I join in, what I am supposed to do with the posts?
You should tag/label your posts with “Blogging Marathon”
Insert the code that will be given to you.

What else is expected to be part of this group?
The weeks you are doing BM, you will have read your fellow participating blogger’s post and leave a meaningful comment. One word or One liner comments are not accepted.

I have joined the group, how long will my subscription valid?
BM subscription is only for a month. If you are not doing every month, you will be unsubscribed from the group.

I have picked up the themes, what to do next?
Cook, click, and post on your blog on the BM dates. However, your recipes should follow the theme conditions, please read the fine lines. Each theme will come with its clauses. No theme is straightforward unless it is straightforward!

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Before going into the new themes, here are the links to some of the BM related pages.

From 2017 BM details can be found on the Blogging Marathon Page.

If you want to check out older BM details, check the BM Archives

If you are new and want to join us, check out the BM Guidelines and Rules

Since we have a month to prepare, please avoid doing last minute posting, prepare ahead, and schedule, which should give you enough time to read the fellow participating blogger’s post in leisure.

For details on BM held every month, check out the Blogging Marathon page.

If you want to know how the Blogging Marathon started, read the first edition

So the dates will be:
3, 4, 5 Aug
10, 11, 12 Aug
17, 18, 19 Aug
24, 25, 26 Aug

If you want to sign up, please email me at spicingyourlife@gmail.com latest by 08th Jul along with your themes.

FYI: Requests to join after 08th Jul will not be accepted.

Mandatory rules for this Blogging Marathon are as below:

  • Should take up 2 weeks of BM without fail. It can be any two weeks.
  • Will have to post on all 3 days with 2 weeks without fail
  • You cannot take the same themes, except for the different Kid’s Delight theme.
  • Should follow the accepted theme all 3 days, meaning if you choose one topic like Rice, you should post all rice based recipes all 3 days.
  • Should link to the Blogging Marathon page.
  • Is expected to actively give feedback on others’ posts.
  • Mandatory reading and commenting on the fellow participating member

Each theme can be selected by four bloggers on a first come first basis.

Other rules will be mailed to the individuals.

Themes for BM#115 will be the following:

Kid’s Delight theme ensures my Kid’s Delight event, guest hosted by other bloggers gets good entries. Since the event is 16th – 15th every month, we have two different themes happening for BM in a month. And you have the choice of doing two different themes.

Kid’s Delight – Monsoon Delights (3,4,5 and 10,11,12)
Kid’s Delight – Finger Foods (17,18,19 and 24,25,26)

Please note all entries for Kid’s Delight theme have to be kid-approved. The dish can be either approved by your kid, your young relatives, neighbors, or even something that you enjoyed as a kid. Do remember to mention the age group of the kid, so that it becomes easy for others.

Kid’s Delight – Monsoon Delights (3,4,5 and 10,11,12)

The 1st and 2nd week of Aug will be hosted by Kalyani themed on “Monsoon Delights”. She will be announcing the event on her blog on the 15th of Jun.

Kid’s Delight – Finger Foods (17,18,19 and 24,25,26)

The 3rd and 4th week of Aug will be hosted by Narmada themed on “Finger Foods”. She will be announcing the event on her blog on the 15th of Jul.

A to Z Series

From Jan 2020 and through the whole year, we are going to have the A to Z Series for the regular BM theme:
The schedule is as below.

Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec
a b c d e f g h i Mega BM j k l m no p q r s t u Mega BM v w x y z

So you can pick any particular category and blog with that alphabet starting from Jan until Nov.

So for example, if you pick A to Z Indian Sweets, for Jan you will be sharing Athirasam, Besan Ladoo, Churma, etc.

What category or theme you pick is your choice. However, this is beneficial if you blog from Jan without a break.

If you join in Jun, then on your choice, you will have to post dishes with M N O.

Points to remember:

One cant choose the alphabet. The alphabets are fixed. So if you do March you will have to do the alphabet chosen for that month.
The theme is the choice of the blogger
The theme we pick is going to be for the entire series. Say you do Jan, skip Feb, and join back in March. In Jan you pick protein-rich for A-Z series and in March you will have to stick to protein-rich and do the alphabets assigned for that month.

So for Jul, the Alphabets are going to be “S, T, U”

Accompaniments

These can be from any of the condiments you make, right from the spice podis to pickles and chutneys. Spice Blends like Sambar podi are not accepted.

Make some elaborate Biryanis or simple Pulaos

Well with everybody at home, we do end up making elaborate biryanis or simple pulaos, let’s share them now!

One vegetable three ways

Pick a vegetable and cook in 3 different ways.

Ganesh Chaturthi Special

With Ganesh Chaturthi approaching us, make some food that is popular for this festival.

Travel and explore Oceanic Cuisine

Travel to Oceanic regions and explore its cuisine

Special Theme:

We have two themes for the 4th week. Please read the rules carefully.

Redo Old Posts 

Do mandatory 2 weeks regular BM and you can do the 4th week with Redo your older posts theme. Please note, you will have to 2 mandatory BM themes to pick this up.

Regular Bookmarked

This the regular Bookmarks Theme.

You can either do bookmarks from your regular Bookmarks.

So do 3 weeks, pick up this 4th fourth of your own choice. It can be anything you bookmarked or your own.

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Please spread the details if you want your friends to be part of this marathon.
Let’s gear up for another nonstop blogging!

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Oats Instant Onion Dosa ~ A to Z Indian Breakfast Dishes https://www.spicingyourlife.com/2020/06/oats-instant-onion-dosa.html https://www.spicingyourlife.com/2020/06/oats-instant-onion-dosa.html#comments Thu, 25 Jun 2020 18:30:59 +0000 https://www.spicingyourlife.com/?post_type=recipe&p=21005 Oats Instant Onion Dosa is made with roasted oats flour with Rava and rice flour. There is no need to ferment this dosa so it’s very quick and easy to make. For the next alphabet O, I made Oats Instant Dosa spiced with green chilies and onions. This is a no ferment dosa so you […]

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Oats Instant Onion Dosa is made with roasted oats flour with Rava and rice flour. There is no need to ferment this dosa so it’s very quick and easy to make.

For the next alphabet O, I made Oats Instant Dosa spiced with green chilies and onions. This is a no ferment dosa so you can make this when you want something quick to make for breakfast.

The other O dish was Olaiappam which is Sweet idli and couldn’t find any other dish with O that I could make. Since this is such an easy one to make, I just made it for our breakfast during the weekdays.

This is the last dish in the A to Z Indian Breakfast dishes this month.

Oats Instant Onion Dosa

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How to make Oats Instant Onion Dosa

Step By Step Pictures for making Oats Instant Onion Dosa

How to make Oats Instant Onion Dosa 1

How to make Oats Instant Onion Dosa 2

How to make Oats Instant Onion Dosa 3

Ingredients Used to make this Dosa

Dry roast the Oats and a make it to a powder. I used chiroti rava, even then I added it to the oats to powder it.

Rice flour is added to make this crispy however, this dosa tends to be a little soft.

Instant Oats Onion Dosa

Oats Instant Dosa
Oats Instant Onion Dosa is made with roasted oats flour with Rava and rice flour. There is no need to ferment this dosa so it's very quick and easy to make.
Servings6 numbers
Prep Time10 minutes
Cook Time5 minutes for each
Ingredients
Instructions
  1. Heat a nonstick pan and dry roast the oats till it turns colour.
  2. Transfer to a plate and allow it to cool down.
  3. Take the oats in a mixer jar along with Rava and pulse to a powder.
  4. In a wide bowl, take the powder along with rice flour.
  5. Add pepper powder and then all the chopped onions, green chilies, coriander leaves, and curry leaves.
  6. Now add the curds and mix well. Slowly add water to blend to a thin batter.
  7. Heat a nonstick tawa and sprinkle the batter and quickly spread to form a circle like you do with regular dosa.
  8. Cook on low heat till the dosa gets cooked well.
  9. Flip on the other side and cook for few more minutes.
  10. Continue with the rest of the batter.
  11. Serve it hot with Coconut Chutney

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Nuchinunde | Steamed Lentil Dumpling from Karnataka https://www.spicingyourlife.com/2020/06/nuchinunde-recipe.html https://www.spicingyourlife.com/2020/06/nuchinunde-recipe.html#comments Wed, 24 Jun 2020 18:30:56 +0000 https://www.spicingyourlife.com/?post_type=recipe&p=21004 Nuchinunde is steamed lentil dumplings made in Karnataka for breakfast. These are easy to make and protein packed. You can make these for evening snacks as well. These nucchina unde are easy to make if you remember to soak the dals for at least 3 hours. It only takes about 15 mins for the balls […]

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Nuchinunde is steamed lentil dumplings made in Karnataka for breakfast. These are easy to make and protein packed. You can make these for evening snacks as well.

These nucchina unde are easy to make if you remember to soak the dals for at least 3 hours. It only takes about 15 mins for the balls to be steamed. You can serve these with any spicy side dish.

I was so happy when I came across these balls and further read about it in many other sites. Looks like Kannadigas have a huge list of different dishes starting with all the tough alphabets. All for our own AtoZ lists.

One of the main ingredients that give these balls a distinct taste seems to be the dill leaves. I have seen the dills in supermarkets and never in regular vegetable shops. I had to skip in the current situation and would surely try these when I lay my hands on it.

We are on yet another complete lockdown 5.0 as they name it. The shops are open until 2 pm. However, we are avoiding to make frequent visits. I made these for breakfast and the batter was enough to make about 12. I steamed 8 numbers and kept the remaining batter for making vadas. This batter is exactly our masala vada batter.

In fact, after enjoying a few balls as such, I fried the balls sliced into small pieces. Well, there are not many takers for steamed food at home and I can hardly eat eight myself.

Nuchinunde

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How to make Nuchinunde

 

Karnataka Style Dal Steamed Pakora

Step By Step Pictures for making Dal Dumplings

How to make Nuchinunde 1 How to make Nuchinunde 2

Nucchina Unde

Ingredients Used to make these Nucchina Unde

Toor Dal and Chana Dal are the main ingredients used in making these steamed dumplings. I have read recipes that use equal quantity, some use more of toor dal than chana dal.
I have used an equal amount of dals and made the balls.
Another herb used along with coriander leaves and curry leaves is the dill leaves. I had to skip those leaves.

Serving Suggestions

These steamed balls are served with ghee, spicy chutney. You can serve with sambar as well.

Variations

If you are bored of eating the steamed versions, you can slice it into smaller pieces and fry them either as deep fry or shallow fry.
Basically, this batter is the regular masala vada batter, so even vadas taste great.

Steamed Toor Dal Dumplings

Nuchinunde | Steamed Lentil Dumpling
Nuchinunde is steamed lentil dumplings made in Karnataka for breakfast. These are easy to make and protein packed. You can make these for evening snacks as well.
Servings8 balls
Prep Time15 minutes
Cook Time15 minutes
Passive Time3 hours
Ingredients
Instructions
  1. Wash and soak the dals with enough water for at least 3 hours.
  2. Drain the water and take it along with chopped green chilies, ginger and grind to a coarse paste without adding water.
  3. If required just sprinkle few drops of water.
  4. Once the paste is ground, transfer to a bowl and add the chopped coriander leaves, curry leaves and grated coconut, salt, and hing.
  5. Mix everything well and make a ball, rolling in your palm, making a slightly oblong balls.
  6. Grease the idli plates with little oil, place the balls and steam the balls for 15 mins.
  7. Make sure if the idli pan with just enough water.
  8. Once done, allow the balls to cool down for 5 mins.
  9. Serve hot with Chutney
  10. I made Sambar and Coconut Chutney
Recipe Notes

Traditionally finely chopped Dill Leaves are added. Since we don't get dill leaves in our area, I had to skip it.

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