Bhojan Bites

Ingredients Sprouted moth beans - 2 cup Rice - 1/2 cup Rolled oats - 1/2 cup Ginger - 1 inch Onion - 1/2 cup Cumin seeds - 1 tsp Green chilies - 2 Salt to taste Method Soak moth beans for 8 hours and then leave to sprout for another 8 hours. Soak rice for 2 hours the day you wantt to make the dosa Grind all the ingredients and make a smooth bather with pancake consistency  Cook dosa as usual and serve with peanut chutney 

Ingredients  Ragi flour - 1 cup Semolina - 1 cup Rice flour - 2-3 tbsp Yogurt - 2 tbsp Water - according to consistency Salt - 1/2 tsp to taste Cumin seed - 1 tsp Onion - chopped, fine , 1/2 cup Green chilie - 2 fine chipped Ginger - 1 inch, finely chopped Salt - 1 tsp Water - 3 cups Cilantro - 1/2 cup Vegetable oil to toast dosa Method  Mix all the ingredients , except oil The batter will be very runny  Leave the batter to sit for 30 minutes at room temperature  Heat a non stick girdle or a well seasoned cast iron griddle  Pour the runny batter on hot griddle. you don't have to spread the batter like we normally do to make dosa. Just keep pouring on hot griddle. You may require to pour another ladle full of batter  Sprinkle oil on the top Once the dosa turns golden, flip the other side to cook Serve with sambar and tomato chutney 

Ingredients 2 big tomatoes 10-15 shallots  (can be replaced with 1 medium sized red onions) 1tsp – urad daal 1tsp – chana daal 1 tsp – mustard seeds 5-6 curry leaves 1-2 red dry chili pepper Salt to taste Heeng – few dashes 1-2 tbsp sesame seed oil (can be replaced by any other cooking oil) 2 tsp – sambar powder Tamarind paste to taste. Method Heat oil, add all the ingredient under tadka in order. Add chopped onion, salt and cook till pinkish. Add chopped tomatoes and cook for 3-5 minutes on low heat. Add sambar powder and tamarind paste. Adjust seasoning. Turn off the heat and grind the moisture after it has cooled down. Pour it over serving dish and enjoy !

Ingredients Urad daal (white color) - 1 cup Rice - 2 cups Fenugreek seeds - 1/2 tsp Salt - to taste Vegetables - bell pepper - onion - peppers Method Soak urad daal, rice, fenugreek seeds in the same bowl for 7-8 hours. Drain the excess water and grind into fine paste. The consistency should be thick and pour-able. Add salt and cover the bowl loosely and leave it in the sun to ferment for 7-8 h. The batter will become foamy, light and rise. Chop the vegetables of choice and keep aside. Proceed to making uttapam by pouring one laddle of batter on medium hot gridle. Spread the batter and sprinkle chopped vegetables. Pour a trail of oil around and cook covered for 2-3 minutes. Once the edges start getting brown, flip to cook the other side. Serve hot with coconut-peanut chutney, tomato-onion chutneyor sambhar.

Ingredients Moong daal (Green, whole) - soak over night - 1 cup, raw Ginger - 1.5 inch Chopped onions - 1 medium, chopped Green chilies - 1 medium Salt - to taste Coriander powder - 1 tsp Garam masala - 1 tsp Cumin seeds - 1 tbsp (0.5 tbsp + 0.5 tbsp) Asafetida - few dashes Optional - crumbled pareer. Method Grind moong daal, green chilies, ginger to smooth paste. Add all the ingredients except chopped onions. Adjust the salt and seasoning to taste. The consistency of the batter should be like pancake. Heat the tawa or griddle on medium heat. Drizzle some cooking oil and then wipe off  with moist paper oil or kitchen towel. Next pour a ladle of batter and spread gently in a circular manner. sprinkle cut onions, paneer on the top. drizzle oil around the edges and increase the heat of the stove. Once the edges start turning crispy or brown, flip to the other side and cook for sometime. serve with ketchup or chutney.

Ingredients: Urad daal (white, without skin) - 1 cup Fenugreek seeds - 1/8  tsp Rice - handful Rolled steel cut oats - 3 cups Salt to taste Method: Soak urad daal, fenugreek seeds and rice together overnight. Next day grind into thick paste Soak oats for 30 minutes and grind it separately Now mix the batters and grind again to make smooth paste with a pancake like consistency Add salt to taste  Heat dosa pan (any flat griddle), drizzle oil and pour a ladle full of dosa batter. Spread the batter in circular manner and cook the both sides till they are crisp. Enjoy with sambhar or chutney

Lately I have been looking for Quinoa based recipes for my little one. He is a picky eater and I have to struggle to bring him variety and yet healthy food. While surfing on net, I found this recipe here . The recipe is so easy and does not take lot of preparation. My ds loved it and so did we :) Ingredients: Quinoa - 1/4 cup Brown rice - 1/4 cup Chana Daal [Gram Lentils]-1/4 cup Fresh mint leaves - 1/4cup , finely chopped Chopped onions - 1/4 cup Green chillies - optional Salt Coriander powder - 1/4 tsp optional Garam masala powder - 1/4 tsp optional Method: Soak the three grains in water for 4 hours. Rinse,strain and grind to get a smooth paste. Adjust the consistency to pancake like batter by adding more water. Add all the spices including salt flowed by  mint leaves and chopped onions. Heat non-stick griddle and drizzle some vegetable oil. Pour the batter and spread it like a pancake. Cook on both sides and serve it ketchup [did it for my DS] or spicy tangy sa...

Moong beans are also known as mung beans, green beans, moong daal, green soy , golden gram etc. Mung beans are very rich sources of proteins, therefore makes it ideal for kids, pregnant and lactating mothers. They are easy to digest and do not create abdominal bloating . Ingredients for dosa: Split green moong beans - 1 cup Green chillies - 1 big Ginger - 1 inch Cumin seeds [zeera] - 1/4 tsp Asfoetedia [heeng] - few dashes Salt to taste Ingredients for stuffing: Potato (boiled) - 2 big Onions - 1.5 medium size Curry leaves - 7-8 in number Green chillies - 1.5 tbsp chopped Turmeric (haldi) - 1 tsp Coriander powder - 1tsp Salt - according to taste Canola Oil - 2 tbsp Rai [black mustard seeds] 1.5 tsp Method for Potato filling 1. Cut the potatoes into small cubes and keep it aside 2. Coarsely chop onions [red onions taste better over yellow and white] 3. Heat oil add rai seeds followed by 7-8 curry leaves [be careful, the mustard seeds splutter and may p...

Masala Dosa is one of my favorite South Indian dish. Dosa is supposed to be originated from Temple streets of Udupi, Karnataka Here are few facts about ingredients used in making Idli/Dosa: Urad daal and feenugreek mix attracts air borne yeast which aids in fermentation Iodine of Iodized salt kills the yeast , it is better to use kosher salt The best temperature for fermentation is between 86-90 degree F Fermentation should be carried out in wide mouthed opening, as it increases the chances of catching wild yeast for fermentation Ingredients: For Dosa Urad daal [split un-husked black gram]- 0.5 cup * Idli rice - 2 cups Feenugreek seeds (methi seeds) - 1/2 tsp Salt - 1/2 tsp Canola Oil - for cooking dosa For Potato Filling Potato (boiled) - 2 big Onions - 1.5 medium size Curry leaves - 7-8 in number Mustard seeds (rai daana) - 1tsp Green chillies - 1.5 tbsp chopped Turmeric (haldi) - 1 tsp Coriander powder - 1tsp Salt - according to taste Canola Oil - 2 ...