BARLEY MASALA DOSA - A DETAILED POST

This is going to be very long post with 3 recipes and stepwise pictures.  It’s been long time I did not post any Dosa or Idli.  Even though I make it often I feel lazy sometime to take pictures of those.  Like normal dosa using  Rice+Urad dhal, I used to make Barley dosa, Horse gram (which i have posted long back) very regularly.  Not only it tastes awesome but it also adds nutritional value in our regular diet. Try this Barley dosa it tastes great and comes out so crispy and tasty like normal dosas and you never feel guilty of taking so much rice in your Daily menu.  The masala which I am posting today is not regular masala which we used to make for masala dosa, this is a slight variation and absolutely delicious which my mom and grand mom used to make.  The Left over masala can also be used as a stuffing for bread toasts which is so so yummy.  Every time when I make this masala, I make more so that it can be used 2 times.  The garlic chutney is optional.  I have posted the recipe for garlic chutney earlier but today I am posting with step pictures.  Hope you all love this healthy Menu and enjoy the visual treat.  Before going for the recipe let’s know about Barley....

Barley is a type of whole grain. It originated in Ethiopia and Southeast Asia, where it has been cultivated for more than 10,000 years. Barley was used by ancient civilizations as food for humans and animals for the longest time.  In addition barley water has been used for various medicinal purposes since ancient times. This not only adds a unique delightful flavor to dishes, it also adds nutritional value to the food we eat. It is also used to make alcoholic beverages. 

Health Benefits of Barley:

Intake of barley is very likely to help you maintain your overall health in the long term. These whole grains are rich in protein, vitamins, minerals and amino acids essential for our health. It is a source of B vitamins, vitamin E and Folic acid.   More importantly, barley is one of the richest sources of both soluble and insoluble fiber.  Barley’s soluble fiber content, along with its naturally low-fat content and zero cholesterol make this grain a wise choice for heart-smart dining. Barley is also seen to be rich in tocotrienols, which is an antioxidant which helps lessen risk for contracting heart disease and cholesterol problems. Barley is available in several forms (pearled, flour and flakes), so it may be used in many different recipes and for all eating occasions – breakfast, lunch and dinner.  

BARLEY DOSA

Since I use blender for grinding, the ratio I am using is 3:1 of Barley and Urad dhal... But if you are using grinder, use 4:1 of Barley and Urad dhal .

Ingredients:

Barley - 3 cups (If using grinder use 4:1 ratio)

Urad dhal - 1 cup

Methi seeds - 1/4 tbsp

Salt as needed

Water for grinding the batter

Method:

1. Wash and soak the barley for 5 to 6 hrs.

2. Wash and soak the Urad dhal + methi seeds for an hour.

3. Grind the urad dhal finely and foamy.

4. Grind the Barley to fine batter.

5. Mix both the batter (consistency should be normal dosa batter) by adding salt and ferment it overnight.

6. Pour ladle full of batter in the middle of hot skillet the go towards the edges of the skillet.

7. Put tsp of oil when it gets slightly brown at the bottom flip over the other side.

8. Add tsp of oil and make crisp.

You can serve this Barley Dosa with your favorite chutney or sambar.  

GARLIC CHUTNEY

Ingredients:

Red chillies -20

Garlic pods - 10 normal size

Tamarind extract - 3 tbsp (adjust the sourness according to your preference)

Salt as needed- 1 tsp approximately

Curry leaves

Mustard - 1 tsp

Gingelly oil (Nallennai) - 3 to 4tbsp this is a must , gives wonderful flavor to chutney.

Water as needed.

Method:

1. First dry powder the red chillies. Add garlic, tamarind and salt grind to fine paste.

2. Check for sourness and add little more if u need it.

3. Season it with mustard and curry leaves with more oil.

4. This can be kept in fridge for more days.

Here is an idea for Barley Masala Dosa.

The masala tastes great for Dosa, poori, chappathi and for bread toasts too....

SPECIAL POTATO MASALA

Ingredients:

Potato - 2 large

Coconut - 1/3 cup

Roasted gram dhal - 1/4 cup

Ginger - 1 inch

Jeera - 1 tsp

Red chillies - 7 or 8

Asafoetida - 1/4 tsp

Onion - 1 chopped finely

Tomato - 1 chopped finely

Urad dhal - 2 tsp

Mustard - 1 tsp

Water - 2 cups

Lemon juice - 1/2 tbsp

Turmeric - 1/2 tsp

Curry leaves - few

Coriander leaves for garnishing

Salt and oil

Method:

1. Boil the potato, cool, and mash it.

2. Grind coconut, roasted gram dhal, redchilli, turmeric, red chillies, Asafoetida,Jeera,ginger to paste by adding little water( the consistency and texture should be like coconut chutney like not too fine or too coarse)

3. Heat oil in the pan, add mustard once it splutters add urad dhal, onion and curry leaves.

4. When it is slightly brown in color add the tomato, when it is mushy add the ground paste.

5. Boiled and mashed potato, add 2 cups of water and now add salt.

6. When it comes to nice boil and thickens, add the lemon juice.
 

7. Mix well and garnish with lot of coriander leaves.

8. Let the masala cools down, it thickens when it cools down.

9. Now Pour ladle full of batter in the middle of hot skillet the go towards the edges of the skillet.

10. Put tsp of oil when it gets slightly brown at the bottom flip over the other side.

11. Apply the garlic chutney on one side and Masala on other half. Fold the dosa press it softly apply 1/4 tsp of ghee serve hot.
 

Note :

Same Dosa batter can also be used for making Idlies.

Read more...

SOYA CHUNKS VEGETABLE CURRY

Soya chunks vegetable curry; this is one of my very very favorite curry.  My mom makes this most of the time with Naan.  I am eating this curry from my childhood days. This is not a rich curry with cream or cashews.  It's is so simple curry with simple ingredients; but I assure this tastes awesome. This curry is a wonderful combo with Naan, Roti or any kind of breads. 

Basically I love soya chunks; I eat them as a snack itself by just frying them with garam masala, chilli powder, salt and turmeric with hint of coconut oil.  If you are soya chunks lover sure you will love this simple curry and even if you don't like soya chunks try this one; sure you will start liking this.  It is also very healthy with lots of veggies and also with mild spices mmmm delish....Soon I will be posting some more soya chunk curries.  Till that time here is another soya chunks curry which I posted in my initial days of my blogging.

The measurement which I am posting now will be sufficient for 6 people.  Whenever I make this I used to make more.  Reason ???? Will post soon....

SOYA CHUNKS VEGETABLE CURRY
Ingredients:
Soya chunks - 3 cup
Potato - 3 big ( Peeled, boil and mash it)
Carrot - 1 cup chopped
Beans - 1 cup chopped
Green peas - 1 cup
Onion - 1 medium size chopped finely
Tomato - 1 medium
Garlic - 5 pods(individual)
Ginger - 1/2 inch
Chilli powder - 1 tbsp ( Mine is not very hot, so add according to ur spice level)
Garam masala - 1 tbsp
Lemon juice - 1 tbsp
Water - 1 1/2 cup water for microwaving the veggies+ 2 1/2 cups more
Oil - 1/2 tbsp
salt as needed
Coriander leaves - 2 handful finely chopped

Method :
1. Boil the potatoes, cool and mash it.  Chop the veggies.

2. Boil water in pot with tbsp of salt.  Add the Soya chunks keep closed for 5 to minutes. Drain them and wash it with running tap water and squeeze well.  

 

3. Cut each chunks to 4 quarters.
4. Microwave the veggies adding 1/2 cup for each veggies. For me carrot(4 minutes), Beans (5 minutes), Frozen peas (3 minutes).  Don't overcook it should remain crunchy.

5. Now heat 1/2 tbsp of oil in the pan, when it is hot add the chopped onion.
4. When it is slightly fried add the ginger garlic paste.

5. Once raw aroma is disappeared, add the tomato, little salt. When tomatoes are mushy.

6. Add the Chunks, followed by 1/2 tbsp garam masala and 1/2 tbsp Chilli powder. Saute for few minutes so that the chunks will very slightly get roasted and everything is blended well.

7. Now at this stage add remaining garam masala, chilli powder, boiled potatoes, veggies and 2 1/2 cups of water , salt. Mix well.

8. Let them boil and cook for some time ( Don't close with the lid it changes color), When it starts to thicken, add tbsp of Lemon juice.

 9.  When desired consistency is obtained , switch of the flame and add chopped coriander leaves. Serve hot with fluffy and soft bread or rotis...

Read more...

ATUKULU (POHA) DOSA OR APPAM WITH VADA KURMA / VADA CURRY

Atukulu dosa or Aapam is Sponge dosa is the way we call from the childhood. Yah its really very spongy simply melts in your mouth. You can call either way, Dosa or Appam. You can make it thin or thick as you wish. This is wonderful breakfast or dinner menu. And any spicy chutney, coconut chutney everything goes very well with this. I often do Vada Curry with this Dosa . Vada Curry is very popular dish in Tamil Nadu. You will find this in almost all the hotel which is served with Idiyappam, Set dosas.. It extremely tastes wonderful and its best accompaniment for Idli, Dosa, Aappam, Idiyappam(string hoppers)and Set dosa. The history of this vada curry is they say that they started making this from the leftover vadas. Now it has become popular menu all over Tamil Nadu. If you never tried making this vada curry before, I suggest to try atleast once. I bet you will make it again and again.


Atukulu Dosa(Poha Dosa or Aappam)


Ingredients :


Raw rice - 1 1/2 cup
Idli rice - 1 1/2 cup
Atukul(Poha) - 1 cup
Urad dhal - 1/2 cup
Curd - 1/4 cup ( optional)
Salt







Method :


1. Soak rice and poha together and urad dhal seperately for few hours.
2. Grind the urad dhal first as you do for idli. And then grind the rice and atukul to fine batter.
3. While grinding itself add the curd.
4. Now add the salt and mix dhal and rice batter very well.
5. Ferment it over night.
6.In the morning or when ever you want, Just heat the skillet, pour laddle full of batter as thick or thin as you prefer add 1/4 tsp of oil and close with the lid.
7. Once it is cooked in the bottom and you will notice the color change in the top as it is cooked.
8. Do not flip it, as it is not need for this. Just serve with your favorite accompaniment.









Some variations with same batter :


1. You can make even idli , comes out so soft and fluffy.
2. You can make paniyaram by adding chopped onion, season with mustard, coriander leaves, green chilli paste, curry leaves.
3. Even you can make dosas after adding all the onion, seasoning and leaves. But this has to be flipped and roasted tastes awesome.


VADA KURMA


Ingredients :


Making vada :


Urad dhal - 1/4 cup
Channa dhal - 1/4 cup
Moong dhal - 1/4 cup
Salt and Oil


Method :


1. Soak three dhals for few hours and grind it like vada batter , that is slightly coarse.
2. Now heat oil in the wok or kadai. Drop the batter to small balls. And deep fry till slightly golden brown.
3. While we do this... we have to make kurma in which we are going to add these vadas.


FOR GRAVY :


Ingredients :


Coconut - 1/4 cup
Poppy seeds - 1/2 tbsp
Red chilli - 5
Saunf - 1/4 tsp
Clove - 1
Cardamom - 1
Garlic - 3 pod
Roasted gram dhal - 1/2 tbsp
Coriander seeds - 1/4 tbsp
Onion - 1 sliced
Tomato - 1 cubed
Salt and oil
Curry leaves and coriander leaves.









Method :


1. Grind the first nine ingredients to coarse paste as we do for kurma.
2.Heat oil in the kadai, saute the onion to slight brown color.
3. Now add the curry leaves and tomato. Saute till the tomato is mushy.
4. Now add the ground paste and add water 3 times. Cook till raw aroma disappears.
5.Now the gravy starts to thicken. Add the vadas that you made and garnish with coriander leaves.


Yummy VADA KURMA  is now ready to serve !!!!!!!!!!







Note:


1. If you make big vada just make to small pieces and add to the curry.
2. I love to have small balls in the curry.
3. This tastes wonderful even the next day.
4. If you feel you have more vada batter you can add the chopped onions, saunf, asafoetida, coriander leaves, red chilli powder and make vadas and enjoy as a snack as well. Now it is two in one dish. Enjoy making :)

HEALTHY VERSION OF VADA CURRY 

Here are some of my casual shots for Vada curry which I made ...

 

For the vada curry the gravy part is little different from the vada kurma.  You can grind the batter for the vada same as the above and instead of deep frying , make them into small balls and steam them for 15 minutes or use the fried version itself and make curry as follows....

Making vada :


Urad dhal - 1/4 cup
Channa dhal - 1/4 cup
Moong dhal - 1/4 cup
Salt and Oil


Method :


1. Soak three dhals for few hours and grind it like vada batter , that is slightly coarse.
2. Now heat oil in the wok or kadai. Drop the batter to small balls. And deep fry till slightly golden brown.
3. While we do this... we have to make kurma in which we are going to add these vadas.

Here is another version using TOOR DHAL...

STEAMED VADAS USING TOOR DHAL

Ingredients:

Toor dhal- 1/2 cup

Urad dhal- 1/8 cup

Cummin seeds - 1/2 tsp

Pepper - few

Green chilli - 1/2

Red chilli -1

Coconut - 1/2 tbsp

Asafoetida - 1/4 tsp

Method:

1. Soak the dhal in water for 1 hr then coarsely grind with other ingredients and ferment overnight(Fermenting is absolutely optional).

2.Make small balls and steam it for 15 minutes.

4. Once steamed make to proper balls and add it to the curry.

OR FOR THE HEALTHIER VERSION

1. Make small balls and steam it for 15 minutes.  Make proper balls before they cool.



Note :

1. My version is using all the above dhals, you can also use Channa dhal alone with some salt and red chillies and steam or deep fry them for the curry. Either way it tastes delicious.

FOR THE CURRY :

Onion - 1 finely chopped
Tomato - 1 big and 1 small chopped finely
Ginger paste - 1/2 tsp 
Garlic paste - 1/2 tsp
Coriander powder - 1 tsp
Chilli powder - 1 tsp or as needed
Green chilli - 1 sliced
Cinnamon - 1 small stick (1/2 inch)
Cloves - 2 to 3 
Kaal paasi - few (optional)
Saunf - 1/2 tsp
Bay leaf - 1
Curry leaves - few
Mint leaves few chopped
Coriander for garnishing 
Oil - 1 tbsp
 Salt as needed.

  

Method :

1. Prepare the vadas either by deep frying or steaming and keep it ready.
2. Heat oil in the pan, add the whole spices followed by the ginger and garlic paste, saute till raw aroma disappers.
3. Add onion and curry leaves, saute till they are light brown in color followed by the tomato.
4. Now add the green chilli, coriander powder ,chilli powder and mint leaves.
5. Saute until oil seperates.  Now add 1 1/2 cups of water let it come to nice boil.
6. Now add the fried or steamed vadas and let it cook until half of the water is evaporated, you can also break the vadas roughly to make the gravy little thick.
7.  Check for the salt and switch of the flame.  Garnish with freshly chopped coriander.

Serve hot with Idli, Dosa, Aapam ... its very yummy and I am sure you will eat extra dosa or appam with this delicious sidedish.

Note :

1. Both for vada curry and vada kurma you can use any leftover masala vada.
2. You can use any vadas and make kurma or curry.

Read more...

RESTAURANT STYLE VEGETABLE KURMA or KORMA (Ver -I)

Chapathi ,Parotta ,Idiyappam, Ghee rice, oothappam, Dosa, Idli are excellent dishes that goes  Very well with kurma.  This Kurma is really finger licking good and I am sure you will eat extra chapathi just for this kurma. This is one of my favorite one from my school days. I make few varieties of kurma with slight variations,  each tastes different and yummy. Will post one by one . Crisp and crunchy vegetables, mixed spice blend with flavor of coconut mmmm yumm.... here goes the recipe.

Ingredients :

Carrot - 1/4 cup cubed

Beans - 1/4 cup cubed

Potato - 1/4 cup cubed

Cauliflower - 1/4 small florets

Green Peas - 1/4 cup

Onion - 1 (slice 1/2 onion reserve another 1/2 for grinding)

Tomato - 1 ( cube 1/2 tomato reserve another 1/2

Saunf - 1/2 tsp

Jeera - 1/2 tsp

Bay leaf - 2

Turmeric - few

Chilli powder - just little for extra hot

Garam masala - 1/2 tsp
Kalpasi /stone flower - Small piece (Optional) But it gives nice aroma to kurma

Curry leaves - few

Coriander leaves for garnishing

Oil - 3 tbsp
Salt as needed

For grinding :

Coconut - 1/2 cup

Poppy seeds -  1 1/2 tbsp

Cashews - 5

Saunf - 1 tsp

Ginger - 1/2 inch

Garlic - 4 pods(small)

Green chilli -4

Onion - 1/2 reserved

Tomato - 1/2 reserved

Method :

1. Boil all the vegetables 3/4th , Don't over cook it spoils the taste.

2. Heat oil in the pan, Add the cummin, Saunf and Bay leaf.

3. Now add Sliced onion, curry leaves saute till it turns to transparent and now add the tomato.

4.Add the Garam masala and chilli powder. Let the tomato get mashed.

5. Add the cooked vegetables and the ground mixture.

6. Add 1 1/2 to 2 cups of water and let it cook for some time until the raw aroma disappears.

7. And the kurma gets to slightly thick consistency. Garnish with coriander leaves.

Serve this accompaniment with your favorite main dish.

Note:

1.You can add soya chunks too with this.

2.You can add mushrooms, paneer for variation. Adding mushrooms will change the taste of kurma slightly.

Read more...

CHANNA PALAK MUSHROOM CURRY WITH AROMATIC RICE

Channa with Palak is an excellent combination. But if you have never tried adding mushroom to try it.. it tastes wonderful and perfect healthy side dish for Indian breads, sandwich fillings and yummy with spiced aromatic rice. Channa, Palak and Mushroom they are excellent sources of nutrients right!!!!!! So I make it often. Here comes the recipe....

Ingredients For the Curry :

Channa cooked - 1 cup ( reserve the cooked liquid for curry)

Palak - 1/2 cup Cleaned and chopped finely

Mushroom - 1/2 cup chopped to 4 pieces

Onion - 1/2 chopped finely

Cummin seeds - 1/4 tsp

Roasted cummin powder - 2 tsp

Coriander powder - 3 tsp

Garam masala - 1 tsp

Chilli powder - as required

Green chilli - 1 finely chopped

Oil and salt

For grinding :

Tomato - 2

Garlic - 1 pod

Ginger - 1/2 inch

Method:

1. Heat oil in the pan, add the cummin seeds once spluttered, add the onion.

2. Saute till slight brown color. Now add the ground mixture once it is cooked well and oil seperates.

3. Add the mushroom, water from the mushroom oozes and again absorbs.

4. At that time add all the spice powder and mix well. Let it cook for 2 to 3 minutes.

5. Now add the cooked channa and palak. Saute and add the reserved liquid.

6. Close with the lid by 3/4th once palak is cooked, add salt and adjust the gravy for required consistency. Serve hot with your choice of bread or rice.

Note: If you are making for sandwich make the curry thick.

Aromatic spiced rice

Ingredients :

Basmathi rice - 1 cup

Onion - 1 sliced

Whole spices - 1 each(cinnamom, cardamom and clove)

Ginger + Garlic - 1 tbsp

Coriander for garnishing.

Method :

1. Heat oil in the pressure cooker or electric rice cooker.

2. Add the whole spices followed by onion. Once it is slightly browned.

3. Add the ginger garlic paste. Saute until the raw aroma disappeares.

4. Add water and rice. Cook until the rice is done.

5. Garnish with coriander and serve piping hot with yummy curries.

Soon will post another interesting rice dish using the same aromatic spiced rice.

Read more...