Ingredients to wheat idlis: Print this Wheat rava looks like coarse semolina.

They should not be fine like powder or can be made with cracked wheat too but run in mixie to make it coarse the cracked wheat. Have a glance if you haven't seen yet!

Wheat rawa: 1 cup Sour Yogurt:1 cup Water: 1/2 cup Salt: according your taste Baking soda: 1/2 tsp Cilantro & curry leaves: 1 tbsp chopped Seasonning: Channa dhal: 1 tsp Urad dhal: 1tsp Mustard seed: 1 tsp Cashew: 1 tbsp Broken (optional)

Grease idlis mold. grinded green chilis and mix into idli batter consistency (little thick). it should come up clean.Grated coconut (opti): 1 tbsp Oil: 1 tsp Onion: 1 /4 minced finely To grind or u can chop it too: Green chilis: 3 numb Grind with little water (good if u want to feed kids ) How to prepare the instant idlis? Heat oil and season with all the ingredients and fry the onion for 2 min! add to the dry ingredient (Baking soda. . Now you can serve those idlis with chutney.wheat. fill the idli mold and steam for 10 min. salt) mixture. When you insert a toothpick. pour the yogurt. water .

*This wheat idlis is my second entry to OS2 created by the duo in Dinning Hall forum. I sprinkle at least some grated coconut in all my curries… even little coconut has been added to the wheat . Coconut. which is a key ingredient to make soft with the raising agent (baking soda) for instant idlis…. I cannot imagine a dish without it. u can make it without any hassle . Sending to Siri who is hosting Frozen yoghurt. originated by Nandita . I am sending those healthy idlis to WBB . and this month Raaga choose to make it express breakfast  *Yogurt is the main ingredient to bring any dish an instant sour taste. Don't forget to vote if you like my healthy entry at July 1 rst! What a fun event! *As far it is instant idli.

The coconut is balanced with the tangy taste of tamarind. Coconut & tamarind chutney Print this Ingredient: Coconut: 1 /2 cup freshly grated Dhalia dhal (pottu kadalai): 1 /4 cup Tamarind: 1/2 inch piece (soaked in hot water. Seasoning: Mustard : 1/2 tsp Urad dhal: 1/2 tsp hing: a pinch Oil: 1 tsp curry leaves: few for smell Add oil first and season with the ingredient and stop once you heard the cracking sound. which brings an unusual taste to coconut chutney. Goes well with any idli. rotis… . dosa. I would strongly advice if you re dieting don’t add coconut in Idlis! My idlis and chutney are ending to the coconut event.or add little water and microwave 10 senconds) Green chilis: 3 num or reduce or increase according ur taste level but 3 would be perfect mild. Salt: according your taste Grind everything together and season with the ingredient below.idli.

salt. Sprinkle the curry leaves and switch off the stove.Pepper chicken Ingredients: Chicken: 3 thighs (4 drumsticks) . Note: In India. add ½ cup of water.cleaned Onion: 1 minced Whole black pepper: 1 tbsp Ginger-garlic paste: 1 tsp Chilli powder: 1 tsp Coriander powder: 1 tsp Turmeric: ¼ tsp Salt: per taste Curry leaves: 2 sprigs Oil: 2 tbp Seasonning: Clove:2 Bay leaves: 1 Cinnamon stick: ½ inch Method: Marinate the chicken: Marinate the chicken with turmeric. I would suggest the whole process could be done in p Heat the pan with oil. Add the remain the marinated chicken. grinding require: Ingredients: . coriander powder. Grind into powder or paste. start with the seasoning ingredients and add the onion fry until translucent. the chicken takes a little more time to cook. pepper powder/paste.garlic paste for ½ hour. Cover the pan and cook keep in medium heat until the chicken start leaving the oil. The pepper chicken and plain rice with rasam is great combination. Roast the whole black pepper: Add few drops of oil in pan and roast the pepper until they start to pop and aromatic. try to add green chillis. the dish will turn spicy or extra spi Instant dosa mix No fermentation. chilli powder with ½ tsp of ginger. Another Note: If you think at the end it is less spicy.

Soumya.healthy and absolutely guilt free. usually i used to prepare this yummy comforting dish using rice and toor dal for a change i tried them making with bulgur and toor dal with mixed veggies for my surprise this bulgur BBB turned out marvellous. Visit Srivalli.Sending to Veggie Hut's Winter Warmers.Gayathri&Usha for their recipes as we are running blogging marathon together for this whole month. Bulgur Bisi Bele Bath My most favourite and comforting food after hot piping rasam is this Bisi bele bath.potato.Of course a healthy food to enjoy either for lunch or for dinner and its completely wholesome and hearty coz of bulgur and dal with plenty of veggies.Azeema. everyone at home enjoyed this delicious Bulgur BBB with papads and chips while i enjoyed them with spicy lemon pickle.delicious.beans..brinjal) . 1cup Bulgur 1/2cup Toor dal 2cups Mixed diced veggies (carrot..Reva.Ayeesha.u can completely skip the ghee if u r a healthnut..comforting..chow chow.Jay.Equal amount of Whole wheat flour Bengal gram flour Rice flour Urad dhal Mix with water and adjust the salt to make the batter.Priyavaasu.PJ. they tastes absolutely divine when they are served with a dollop of ghee.Veena.Monika.zucchini.

cool and grind as fine powder. a cup of water. curry leaves..close the pressure cooker and cook for upto 3 whistles..Heat enough oil in a pressure cooker.fry them.... Wash the bulgur and dal together and keep aside.1/2cuo Tamarind extract Salt Oil 2nos Bay leaves Few curry leaves 1no Onion (chopped finely) 2nos Tomatoes (chopped) Few chopped coriander leaves Bisi Bele Bath Spice Powder: 2tsp Channadal 1tsp Urad dal 2no Cinnamon stick (small pieces) 3nos Cloves 1/2tsp Fennel seeds 1/2tsp Poppy seeds 1no Cardamom 2tbsp Coriander seeds 5nos Dry red chillies Few curry leaves 1/4tsp Fenugreek seeds 3tbsp Dessicated coconut Heat few drops of oil.cook until the onions turns transculent and tomatoes turns mushy.Bisi bele bath should be watery.chopped tomatoes.. Stir in the washed bulgur and dal to the cooking veggies..salt and sauté for few miutes.finally add 5 cups of water.bisi bele bath spice powder. Enjoy Bulgur BBB with chips or papads. fry all the ingredients given under the list for the spice powder.immediately add the veggies. now add the chopped by one until a nice aroma comes add the tamarind extract. ... cook everything for few minutes..add the chopped coriander leaves to the BBB.give a stir.add the bayleaves.

Ginger Garlic Paste – 1 tbsp 6. Cloves – 4 3. Turmeric Powder – 1/2 tsp .Chicken Pulav with Broken Wheat (Dalia) Ingredients 1. Water – 4 cups approx 14. Oil – 2 tbsp Whole Garam Masala 1. Cracked/Broken Wheat (Dalia) – 2 cups 2. Cardamom – 2 For Marinating the Chicken 1. Turmeric Powder – 1/2 tsp 7. Cilantro/Coriander Leaves – A few 12. Chicken Masala Powder – 1 tbsp 9. Boneless and Skinless Chicken breasts (diced into curry sized pieces) – 15 pieces approx 3. Fennel Seeds – 1/2 tsp 5. Salt – to taste 13. Garam Masala Powder – 1 to 2 tsp 11. Chicken Masala Powder – 1 tbsp 2. Red Chilly Powder – 1 tsp (Alter according to your Spice Tolerance) 8. Cinnamon – 1″ long stick 4. Diced Onions – 1 medium 4. Slit Green Chillies – 4 5. Bay Leaves – 2 2. Lemon Juice – 1 tbsp 15. Coriander Powder – 1 tbsp 10.

cover the pan with a tight lid and cook for around 10-15 minutes on medium low heat until all gravy has been absorbed by the Pulav. Add 3 more cups of water to the pan and bring to a boil. chicken masala powder. Red Chilly Powder – 1/2 tsp 5. Drain the broken wheat thoroughly and add it to the pan and mix everything nicely. 8. Coriander Powder – 1 tbsp 4. 7. Saute for a minute. Stir gently for a few more minutes until the Pulav is dry. Throw in the chopped cilantro leaves and stir for two minutes. 4. Cover the pan and cook for around 12-15 minutes on medium heat until the chicken is half cooked. Wash the chicken pieces thoroughly and marinate it with all the spice powders and keep it aside for 30 minutes. We need atleast 4 cups of water for cooking 2 cups of Broken Wheat.3. 15. Switch off the stove. 10. 11. Next. Serve this spicy and tasty Chicken Pulav with any Raitha of your choice. Mix everything well. 5. Heat oil in a big non stick pan and add the whole garam masala. Salt – to taste Preparation Method 1. red chilly powder. Pepper chicken . Reduce heat. Add the marinated chicken pieces to the pan along with 1/2 cup water and salt to taste. 9. add ginger garlic paste and saute for a few minutes. Add onions and green chillies and saute until the onions become translucent. 2. 13. 14. coriander powder and garam masala powder. 12. Saute until fragrant. 3. open the pan and sprinkle lemon juice. We have added 1/2 cup of water while cooking chicken and also the chicken would have let out some additional gravy (around 1/2 cup). sprinkle more water and keep it covered for a few more minutes. If you feel the Pulav has not been fully cooked. 6. Reduce heat and add turmeric powder. Wash the broken wheat 4 to 5 times and soak it in water for around 20 minutes.

add the coriander leaves and the tomatoes and mix well. Then add the cumin seeds. After they fry. heat the oil. finely chopped salt to taste oil Method: Clean the chicken and cut in small pieces. Sprinkle the garam masala. Serve hot with chapits or parathas. turmeric powder and the salt and allow to cook for some time. After the ginger-garlic paste fries well.Ingredients: 1 cup whole chicken 3 onions finely chopped 2 tomatoes finely chopped 2 tsp ginger-garlic paste 2 tsp fennel seeds powder 1 tsp mustard seeds 1 tsp garam masala 3 tsp red chili powder 2 tsp cummin seeds ½ tsp turmeric powder 4-6 tsp freshly ground pepper powder 2 tsp coriander powder 2 tbsp fresh coriander leaves. coriander powder and pepper powder . Then add the chicken pieces and mix well. Then add the mustard seeds and the fennel seeds powder. In a nonstick frying pan. red chilli powder. Chettinad Milagu Kozhi Varuval (Authentic Chettinad Pepper chicken) . When the chicken is half cooked. add the onions and allow them to cook till they are golden brown in color. Cover the pan and let the chicken cook well. add the ginger-garlic paste and allow to fry on low heat. mix well and allow to cook some more.

half the quantity of chili powder used normally is used and for the remaining part pepper is used. In this type of chicken curry. I guess this was because nattu kozhi which was used those days will take time to cook and the masala gets enough time to get absorbed in the chicken. But in the authentic chettinad preparation. pepper plays a major role in providing the hot taste needed. I have seen so many recipes of pepper chicken in the net and in most cases they use just pepper for the hot taste. It should be remembered that the crushed pepper should be added at the end to retain its wonderful flavor. Chicken is well known for curing cold and the role of pepper during cold need no mention.This is yet another chettinad delicacy which is known world wide for the spicy chettinad masala taste blended well with the tender chicken. . So this curry will be a blessing in disguise for those suffering from cold. In chettinad preparations chicken is never marinated. Now we use broiler chicken and this gets cooked within 10 minutes.

.Ingredients Chicken-1/2 kg . Add half the quantity of salt required also during marinating.Big onion (nicely chopped)-2 Tomatoes (chopped)-2 Ginger garlic paste-2 teaspoons Chili powder-1 table spoon Coriander powder-1 table spoon Crushed pepper corns-2 table spoons Lemon juice-1 table spoon For seasoning Cinnamon-3 sticks Cardamom-3 Clove-3 Bay leaf-little Fennel seeds-1 teaspoon Curry leaf-little Marinate the chicken for 30 minutes with 1 table spoon chili powder mentioned in the ingredients. 1 teaspoon turmeric powder and half the ginger garlic paste.

Check that the chicken pieces are cooked well. Now you can see cooked masala with oil on top. Add the lemon juice after switching off the stove. Now add the coriander powder and mix well. Add the remaining salt needed also. Sauté nicely till the moisture in the chicken comes out.Procedure It is always better to cook this curry in a kadai than in pressure cooker as the ingredients are added in different stages of cooking. Add ¼ cup of water into the masala. Now there will be enough water in the chicken to get cooked. Close the kadai and let the masal get cooked for 5 minutes. if not cook for some more time. Once the pieces are cooked add the crushed pepper corns on top and mix well. Then add the ginger garlic paste and turmeric powder. Chicken Biryani in Pressure Cooker . Stir well so that the pastes don’t get burnt. In this stage add the marinated chicken pieces. Now add the tomato pieces and try to smash it using the ladle. The smaller the pieces easier it will be to get smashed fast. Pour 2 table spoon of cooking oil and add the items given in ‘for seasoning’ one by one in the order given. Garnish with coriander leaves. First add the nicely minced onion and sauté till oil separates. Close the kadai now and in medium flame cook for 8 to 10 minutes. Reduce the flame to medium.

Even then I think that the proportions may vary for a different quality of rice.I don't usually make biryani using cooker but my readers were asking for the recipe using cooker as many don't have the big vessel or arrangement for keeping dum.there are chances of biryani getting burnt or overcooked. So for basmathi rice this proportion will be fine I guess. The problem with the cooker is that if we are not sure about the time and water .1/2 kg (500 gms) Big onion-2 Tomato-2 Coconut milk -1 cup or milk taken out of a small coconut . I have tried with the usual India Gate Basmathi rice. So I wanted to make sure of the cooking time and proportion of water (coconut milk) to rice so that the biryani is the same each time we cook.For a long time I too wanted to make a false proof biryani using cooker. Ingredients Basmathi rice -2 cups (400 gms) Chicken .

half portion .Ingredients for grinding masala ginger -3 small pieces garlic-10 pods fennel seeds-1 teaspoon green chili-4 red chili-4 Cinnamon-small piece Mint leaves-handful (gives the real flavor) cloves-3 Ingredients For Marinating the Chicken Curd -1 tablespoon Chili powder -1 tablespoon Coriander powder -1 1/2 tablespoon Turmeric powder-1 teaspoon Grinded masala.

Items for seasoning Brinji leaf. Let the chicken stay marinated for at least 30 minutes. Mean while wash the rice and soak for 10 minutes. .2 small pieces cinamon-2 pieces clove-3 Marudani mokku -2 Curry leaf-little Mint leaf-handful Fennel seeds-1 teaspoon Procedure Marinate the chicken with the items given for marination.

Mix well. Cook the chicken for 6 minutes or till it gets half cooked. saute the minced onions and tomatoes for 3 minutes. Garnish with coriander leaves while serving. Recipe: pepper Ingredients             cardamom – 2 -piece chicken – 250 – grams cinnamon – 2 – stick cloves – 3 – piece coriander pdr – 5 – grams chicken chettinad Summary: chicken cooked in chettinad style crushed pepper corns – 5 – grams cumin – 4 – grams cumin pdr – 5 -grams curry leaves – 2 – springs fresh chopped coriander – 5 – grams ginger garlic paste – 5 – grams gr chillies – 3 – number . Keep the flame low once the whistle comes. Add the grinded masala (the remaining half) and saute well.Drain the rice and roast in a kadai in little butter or ghee (1 tablespoon) The rice should be roasted in medium fire for 3 or 4 minutes till rice don't stick to the kadai. Close the cooker. Keep the cooker in the stove. Make sure that there is not much water in the chicken Now add 1 cup of coconut milk mixed with 2 cups of water. When pressure starts coming put the weight. Keep the flame in medium and just keep the lid on top of the cooker. Your biryani is ready. Now add the marinated chicken and saute well. In medium fire cook for exactly 8 minutes. Add the salt needed and the rice.(1:1 1/2) Those who want the rice to be well cooked can add 1/2 cup more water. Once the pressure gets released open the cooker and mix well without smashing. In 2 tablespoons of cooking oil mixed with little ghee season the biryani with the items given for seasoning. No need to lock the cooker or put weight.

add mustard cumin Add the onions. Heat the oil in a large pan. When the chicken is almost done. Add the chicken to the frying pan and mix well. Cooking time (duration): 25 . turmeric ginger garlic paste curry leaves. Then. and cover and cook over a low-medium heat for 10-15 minutes or until the chicken is cooked through. . cumin pdr or garam masala ( optional) and salt and mix well.      mustard – 3.grams oil – 25 – ml onion – 1. and green chilli and saute for a while add tomatoes . add the ground pepper into the mixture and mix well. add the coriander.large red chilli pdr -5 -grams salt – 5 – grams tomatoes – 2 – number Instructions 1.

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