Vaal nu pulav

You’ll definitely love this irresistible and delectable one dish meal with hot and spicy flavour. You can also enjoy the dish with some curry.

Cuisine : Indian                                                                                   type : main course                                                                           cooking time : 10 to 15 minutes                                                      Preparation time : 20 minutes 

Ingredients : 

• ginger, finely chopped
• 2-3 green chillies, finely chopped
• 2 tbsp Olive oil
• 2-3 bay leaves
• 4-5 cloves and peppercorns
• 2 cinnamon sticks
• 2-3 green cardamoms
• 1 cup val sprouts
• 1 cup rice, boiled
• coriander, finely chopped
• ½ cup coconut, freshly grated
• Salt to taste
• Black pepper powder to taste

For garnish :                                                                 Fresh coriander finely chopped

Method :                                                                        

1. Heat oil in a pan. Add bay leaves, cloves and peppercorns, cinnamon sticks, green cardamoms, finely chopped ginger and green chillies. Fry.
2. Add val sprouts and boiled rice. Give a gentle toss. 
3. Add salt, black pepper powder, finely chopped coriander and freshly grated coconut. Toss. 
4. Serve hot in a plate and garnish with finely chopped fresh coriander. 
5. You can enjoy the dish with some curry.

Note : you may cook this recipe with left over rice. If you don’t have vaal sprouts then you can use peanuts. 

Sev puri recipe

Sev puriis one of the popular Indian chaat.The combination of papdi (crispy flat puri), sev (deep fried gram flour noodles), boiled potatoes (batata), moong (green beans), onion and assortment of chutneys like green chutney and tangy date tamarind chutney make it simply irresistible. Learn how to make it at home by following this easy chaat recipe with step by step.

Preparation time : 20 minutes                                 Serves : 2 servings

Ingredients:

• 16 Flat Chaat Puri (Papdi)
• 2/3 cup boiled and chopped Potatoes
• 1/4 cup boiled Moong (green beans), optional
• 1/2 cup finely chopped Tomato
• 1/2 cup finely chopped Onion
• 6 tablespoonsKhajur Imli ki Chutney
• 4 tablespoonsGreen Chutney
• 1/2 teaspoon or to taste Chaat Masala Powder
• 1/2 cupNylon Sev1 tablespoon Chopped Coriander Leaves

Directions: 

1.Prepare green chutney and khajur imli ki chutney according to their recipes in advance. Boil the potatoes and green moong beans insalted water. Keep all required ingredients ready before assembling the chaat.

2.Take two serving plates and arrange8-papdi puris on each plate.

3.Place 1/2 tablespoon chopped potato and approx. 1-teaspoon moong over each papdi.

4.Place 1/2 tablespoon onion and 1/2 tablespoon tomato over each papdi.

5.Top each one with 1-teaspoon khajur imli chutney.

6.Top each papdi with 3/4 teaspoon green chutney.

7.Sprinkle 1/4 cup sev and chaat masala powder to taste over each serving plate.

8.Garnish with chopped coriander leaves.

 Sev puri chaat is ready for serving. Serve it immediately to get the crispy taste of puri and sev with chutneys. Assemble it at the time ofserving because it will turn soggy within few minutes.

Tips and Variations:                                                   For variation, add boiled chana (black gram) in place of boiled moong.Add curd andgarlic chutneyto make it more spicy.Add finely chopped green raw green mango for delicious tongue tickling tang.Adjust the quantity of chutneys to your taste.

Taste: Crispy, sweet, sour and mild spicy

Serving Ideas: Serve this sev batata puriby itself as an afternoon snack. You canalso serve this in kid’s birthday party. Prepare all ingredients in advance and then keep them in individual bowls. At the time of serving, assemble it and serve.

Do share this recipe with your friends and family 🙂

Also read:- Horror stories on our blog

Coconut chutney recipe

Also check:- how to make rava dosa on our site and stay tuned for more

Making south Indian coconut chutney for dosa and idli is very simple; just blend fresh coconut with chillies, curd and ginger and mix tempered mustard seeds. However, the real taste differentiators in this recipe are roasted chana dal, tamarindpaste, cumin seeds and curry leaves. Follow this recipe and discover how good the chutney tastes, and yes, don’t blame usif you get addicted to it.

Make coconut chutney at home step by step recipe below-

Preparation time : 10 minutes                               cook time : 2 minutes                                            serves : 6 servings

Ingredients : 

• 1 cup roughly chopped Fresh Coconut
• 1 teaspoon grated Ginger
• 2 Green Chillies, chopped
• 1 tablespoon Roasted Chana Dal (daliya)
• 1 tablespoon Curd
• 1 teaspoon Lemon Juice or Tamarind Paste
• 1/2 cup WaterSalt 

For Tempering :

• 1/2 teaspoon Cumin Seeds
• 1/4 teaspoon Mustard Seeds
• 4-5 Curry Leaves
• 1 Dry Red Chilli
• 1 teaspoon Oil 

Directions : 

1.Take chopped coconut in a small chutney jar of food processor or grinder.

2.Grind it to make a medium coarse paste and transfer to a plate.

3.Add green chillies, roasted chana dal and ginger in same chutney jar.

4.Grind them to a smooth powder.

5.Add crushed coconut, curd, lemon juice, salt and 1/2 cup water.

6.Grind them to make a medium coarse paste. If required, add more water to get desired consistency of chutney and grind again. Transfer it to a bowl.

7.Heat oil in a small tempering pan. Add mustard seeds. When seeds begin to crackle, add cumin seeds, dry red chilli and curry leaves and sauté for 10 seconds.

8.Take away pan from flame and immediately pour tempering over the prepared coconut paste and mixwell. Coconut chutney for idli and dosa is ready; enjoy it with your favorite type of dosa.
Tips and Variations : Adjust quantity of water according to make it thick or diluted.Avoid addition of green chilles while making coconut paste and avoid dry red chillies in tempering to make white coconut chutneyConsume fresh idli-dosa chutney immediately or refrigerate it and use it for up to 3 days.

Taste : Mild spicy

Serving Ideas : It’s hard to imagine south Indian dishes like dosa, idli, vada, etc being served without it. However, itsuse is not just limited to it, as it can be served as an accompaniment in lunch or dinner along with paratha, curry, steamed rice and dal tadka.

Instant onion rava dosa recipe..

Onion rava dosa recipe step by step-

This is a variation of the popular rava dosa recipe with onions. Rava dosa is one of the easiest dosa to make since no grinding and no fermentation required.

I have tampered the dosa batter with mustard seeds, cumin seeds and curry leaves. This tampering gives a very nice flavour to the  dosa and does not take more than five minutes. 

To make the batter, you can use water or buttermilk. Sometimes i prepare the batter with water and some times with buttermilk. Both ways the onion rava dosa tastes good. The spices and herbs that go into the dosa give their own taste and flavour….                                   Not to forget the presence of onions too.

This instant onion rava dosa is best served with coconut  chutney or vegetable sambhar.

Instant onion rava dosa recipe below-               preparation time: 25 minutes.                               Cook time: 20 minutes.                                            Total time: 45 minutes

Instant onion rava dosa recipe is a quick breakfast option.

Course : breakfast.                                                     Cuisine : south indian                                               servings : 2 to 3

Ingredients measuring cup used, 1 cup = 250ml

Main ingredients:

• 1/2 cup unroasted rava
• 1/2 rice flour
• 2 tablespoon all purpose flour (maida) or whole wheat flour (atta)
• 1 green chilli- finely chopped
• 1 medium onion- finely chopped or about 1/2 of finely chopped
• 5 to 6 curry leaves- chopped
• 1/2 inch ginger- finely chopped (optional)
• water or buttermilk as required- i added 2.25 cups water
• 9 to 10 black pepper corns (sabut kali mirch)- crushed
• 1 tablespoons chopped coriander leaves (optional)
• salt as required.

For tampering –

• 1 teaspoon oil
• 1/2 teaspoon mustered seeds (rai)
• 1 teaspoon cumin seeds ( jeera)
• oil or ghee as required for roasting the dosa

How to prepare recipe:- 

1. take the rava, rice flour, all purpose flour, green chilies, ginger, onion, coriander leaves, crushed black pepper in a mixing bowl.

2. heat 1 tsp oil in a small frying pan. crackle the mustard seeds first. the mustard seeds should pop before you add the cumin seeds. then add the cuminand curry leaves. saute for a few seconds till the cumin browns.

3. add this tempering mixture along with the oil to the other ingredients in the bowl. add salt.

4. pour water or buttermilk and make a thin batter without any lumps. the batter should not be thick or of medium consistency. if the batter becomes too thin, then add some rice flour to slightly thicken it. keep aside for 15 to 20 minutes.

5. heat the tava or non-stick pan. smear a bit oil with a slice of onion or a small piece of fabric or paper napkin.

6. with a ladle pour the dosa batter from theedges towards the center.

7. sprinkle ¼ or ½ or 1 tsp of oil from the top.

8. let the base becomes golden and crisp. flip and cook the other side. when both the sides are cooked, remove the dosa from the pan. prepare all the dosas this way.

9. serve the onion rava dosa hot with coconut chutney or vegetable sambar. onion rava dosa has to be served immediately.

for any questions comment below 😊