Vegetable Crepe in tamil|வெஜிடபிள் கிரீப்|Savory crepe|வெஜிடபிள் ஸ்டபுட் தோசை

 Vegetable crepe is combination of Indian filling and   France crepe. Generally it prepared either sweet or savory. The filling is differed. Sweet version are filled with banana,sugar or drizzled with honey. Today, I have made savory one filled with vegetables,paneerand cheese mixed with Indian spices. It can be served for breakfast or filling evening snack. The crepe alone can be served as it is. The outer layer of crepe will be soft because of all purpose flour  and inside cheesy with vegetables.

Ingredients:

Crepe batter:

All purpose flour/maida- 1 cup

Milk - 1 cup

Water -  1 cup

Egg - 1 (add 1/2 cup yogurt for egg alternative)

Chili flake - 1 tsp

Cilantro- Chopped

Butter- 1 tbsp melted

Stuffing:

Garlic- 3 chopped

Green chili-1 finely chopped

 onion- 1 

Green capsicum/ green peppers- 1 

Carrot- 1

Potato- 1

Paneer- grated 1 cup

Cheese- 1 cup

Salt - required

Chili powder-1/2 tsp

Jeera/cumin powder -1/2 tsp

Chaat masala- 1/2 tsp

Ketchup - 1 tbsp

Cilantro - few

Recipe:

* slice onion,green pepper,carrot.

*Boil potato and grate to avoid lumps.

* Grate paneer and cheese.

1. Crepe preparation:

1. In bowl ,add all ingredients under crepe preparation and mix well.( The batter should not be thin nor thick.The batter should be right consistency to pour the batter and easy to fold while stuffing)

2. In a skillet, apply oil and pour batter, prepare a thin crepe. ( don’t have to be crispy). Once it is cooked,before it turn crispy,remove and save it in a plate.

2.Crepe filling preparation:

  1.In a kadai, add 1 tbsp oil. Followed by chopped garlic, green chili and red onion.

  2. Once onion sauted well, add carrot,capsicum,potato and paneer. Once sauté for few minutes,add spices and cook for 2-3 minutes till raw smells fades. 

  3. Add ketchup and cilantro. Mix well and transfer to a bowl.

  4. Let it cool down and add shredded cheese.( Adding cheese to hot filling, will melt cheese immediately and become sticky).Mix well.

3.Crepe stuffing.

   1. Mix all purpose flour/maida with water in a bowl to seal the crepe.

    2. Place prepared filling on top of crepe and seal on four side with batter prepared with maida/all purpose flour. (Cheese lovers can add shredded cheese on top of the filling for extra cheese ness)

4.Crispy crepe preparation:

   1. In a skillet,add oil or butter and cook the stuffed crepe till outer layer is crispy and brown. Also, inside the cheese melts.( Butter gives extra cripsiness to the crepe).

Note:

* Crepe alone can be served as it is as savory crepe.

* Stuffing and spices can be altered according to individual preferences.

* Instead of Indian spices, can add Italian seasoning  and chili flakes for filling.

*  Use 1/2 cup yogurt/curd for vegetarian instead of egg.

  

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Puffed rice upma l uggani l பொரி உப்புமா

 Uggani  is served primarily as breakfast but generally eaten as a snack food too. It is spicy and is one of the ethnic and authentic dishes of Rayalaseema and Eastern Karnataka. They are served along with spicy mirchi bajji. They are more flavorful than regular upma. The flavor of chopped ginger,spicy green chili,roasted peanut,powdered gram powder and lemon,gives a unique taste which make this dish tasteful. This can be prepared quick if we have roasted peanut and roasted gram dhal powder in no time.

Ingredients 

Puffed rice - 3 cup (1 padi)

Oil-2 tbsp

Mustard,jeera and urad dhal - 1/4 tsp each

Green chili -2

Chopped ginger- 2 tsp( 2” piece)

Hing- 1/4 tsp

Curry leaves-few strands

Onion - 1 sliced

Tomato- 1 sliced

Salt - as required

Roasted peanut - 2 tbsp / 30 gms 

Chili powder -1/2 tsp

Turmeric powder -1/2 tsp

Roasted powdered gram  - 3 tbsp /45 grams

Coriander leaves- few chopped

Lemon- few tbsp

Recipe

*If roasted gram is not available, dry roast gram and powder it.

* wash the puffed rice in water to remove the dirt and make it moist.Drain well and keep aside.( don’t soak for long time)

1.In a kadai,add oil and once it hot ,add mustard,Jeera and urad dhal.

2.Once it splutter, add splinted green chili and chopped ginger.( chopped ginger give unique flavor and taste to this dish)

3.Add hing and curry leaves, sauté for sometime and add sliced onion. Sauté till onion is cooked well.

4. Add sliced tomato and salt to taste( sometimes puffed rice have salt,so add accordingly).

5. Once it is mushy,add all the dry powder and peanut. Cook for sometime and add drained puffed rice.

6. Mix all together,finally add powdered gram powder,lemon juice and coriander leaves. Mix all together and serve with Mirchi bajji.

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Rava semiya kichadi recipe

                    I love kichadi which is served in south indian restaurants. Kichadi with coconut chutney is yummy combination. It is very filling breakfast dish. In south india, for home function,they prefer to prepare or buy rava kitchadi as one of the dish. There are two version of kitchadi,one is just rava kitchadi and other is rava semiya kitchadi. I love the second one the most. Some used to prepare kitchadi very soft and slightly liquid consistency , but i like my kitchadi to be coarse ( Uthiri uthiri a). It took many attempts for me to get that consistency which i like.

Ingredients:

Rava (Sooji )  - 1/2 cup
Semiya  -  1/2 cup
Oil - 7 tbsp
Mustard - 1 tbsp
Broken urad dhal - 1 tsp
Curry leaves - 2 tbsp
Hing - a pinch
Onion - 1 big
Green chilli - 4
Ginger - 1 1/2 " piece.
Tomato - 1 big
Vegetables - 1 cup (Carrot,Beans,Green peas)
Turmeric powder - 1 tsp
Salt - as per taste
Water - 3 cup
Coriander leaves - 2 tbsp

Recipe:

* Chop all vegetables into small pieces.
* Chop onion lengthwise.
* Chop tomato into small pieces.
* Chop ginger lengthwise into thin pieces.

1. Take thick wide pan and add 1/2 tbsp oil. Fry rava till it slightly turn brown. Transfer it to a bowl.In same pan,add 1/2 tbsp oil and fry semiya for 2 minutes. Transfer to a bowl.
2. In a thick bottom pan, add 5 tbsp oil. Once it is hot,add mustard and wait till it splutter. Now add    urad dhal and fry till it turn slightly brown in color.
3. Now add curry leaves,green chilli and hing. Fry till curry leaves turn crunchy and green chilli         slightly  turns its color.Add chopped ginger to the oil and fry till the ginger is fried well .The taste of green chilli and ginger should mix with oil, which will give the taste to whole kichadi.
4. Add onion and fry till it turn translucent. Now add chopped tomato and add turmeric powder and    salt. Cook till the tomato is mushy and raw smell of all ingredient is fades away.
5. Add chopped vegetable and give a quick stir. Now add water and cover the pan with a lid.Cook till it boil. Once it starts to boil, using one hand stir the water in the pan and in other hand, add one scoop of rava and semiya mixture one at a time.Stir without taking hand.After adding all rava and semiya,the texture should be semi liquid.Cover and cook it in very slow flame.Add chopped coriander leaves.
(Check the taste and adjust salt according to it)
6.Cook for 5 minutes. once you see the liquid is absorbed, remove the lid and stir it. Add the remaining oil and stir slowly .Cook for 2 more minute in slow flame and switch off .Cover the lid and leave it.(The moisture in the pan,will cook the kichadi for some more minutes even after switching off the flame)

Hot yummy rava semiya kichadi is ready. Serve it with coconut chutney.

Note:

* Adding enormous amount of oil will make the kichadi pluffy and gets its coarse texture. At last stage ,we can also add ghee instead of oil.
* Boil water seperetely in another coil in the stove and add it if we feel water which is added for kichadi is not enough.

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Vegetable gothumai adai

                           My mom used to prepare gothumai rotti ,which is my favorite one. She used to prepare it with wheat flour,chilli powder,salt and water. It will be thick like adai. Since my husband don't like i,t as it is thick and don't have any special taste. So i added chopped vegetables and some powder to make it make tastier. I just love the crunchiness of vegetables and nice aroma of spices which i have added.Two gothumai adai is more than enough for a normal person. It goes well with coconut chutney and sambar.

Ingredients:

Wheat flour - 2 1/2 cup
Rice flour - 1 cup
Onion - 1 big
Finely chopped vegetables - 1 cup(Carrot,beans,cauliflower,cabbage)
Chilli powder - 1 1/2 tbsp
Garam masala - 1 tsp
Coriander powder - 1 tsp
Jeera powder - 1 tsp
Salt - as per taste
Jeera - 1 tsp
Curry leaves - 3 tbsp
Coriander leaves - 5 tbsp
Water - as per consistency.

Recipe:

* Chop onion and vegetables into very fine pieces.
* Mix all the ingredients together,by adding enough water. The dough should be little thick(not like chappathi dough)
            Heat thick bottom dosha tava, sprinkle some oil on top and when it is slightly warm,take a handful of wheat adai dough and place it in center of the tava and dip your hand in a bowl filled with water and slowly spread the adai using wet hand. From center spread the dough towards out. Spread the dough as thin as you can. After spreading sprinkle some oil around adai.Leave for 2 minutes. After 2 minutes, turn the adai to other side and make very small 3 or 5 holes on adai and sprinkle in holes and around the adai. Cook for 5 more minutes in medium flame. Now again turn the adai and cook for 2 more minutes(To make adai crispier).Once done,serve with coconut chutney and sambar.

Note:

* Add any type of vegetables,it is purely optional.
* Instead of adai,we can also dilute it to dosa consistency and prepare dosa.
* Usually normal wheat rotti will be very thick and hard to chew,but this adai will be crispy and easy to chew when we have hot hot.
* If you are preparing this dosa for adults alone, can also add finely chopped green chilli.

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Kadappa recipe

                                      This is a speciality dish around kumbakonam/tanjore  areas. It goes very well with idli,dosa and idiyappam. I came to know about this dish through my friend. When i heard the name, i thought it is andra dish and it will be spicy, but it is totally oppposite. It is mild spicy.When i tasted it,the taste is like the potato masala we used to prepare for poori/chappathi. This is just a combination of dhal,coconut paste and some spices.

Ingredients :

Moong dhal/ pasiparuppu - 1/2 cup
Potato  - 2 medium size
Tomato - 1 big
Onion - 1
Jeera - 1/2 tsp
Cinnamon - 1 inch stick
Cloves -  2
Curry leaves - 1 tbsp
Coriander leaves - 3 tbsp
Salt - as per taste
Turmeric powder - a pinch

To grind :

Coconut - 1/4 cup
Green chilli - 4 small
Fennel seed - 1 tsp
Garlic - 2 pods
Poppy seed - 1/2 tsp

Recipe:

* Chop onion into small pieces.
* Soak poppy seed for 10 minutes and grind it along with other ingredients which are given under "To grind".
* Pressure cook moong dhal and potato for 3 to 4 whistle.
                                 
                                   In a kadai, add oil and once it is warm,add jeera,cinnamon and cloves. Fry for a minute and add onion,curry leaves.Once the onion turn translucent ,add tomato,salt and turmeric powder.Once the tomato is mussy and oil starts to ooze out,add grinded paste.Cook till the raw smell fades away. Now add pressure cooked dhal and potato mixture.(Cook dhal according to the need, slightly mushy or fully mushy). Cook for some more minutes.Add water according to the consistency needed.Finally add coriander leaves and mix well. Serve it with dosa or idli.

Note:

* If you are preparing this dish as a side dish for chappathi, don't cook moong dhal till it is mushy.
* Generally kadappa will colourless or creamy color, to make it attractive i have added turmeric powder.It is purely optional.
* The moong dhal will become thick so soon,so add enough water while cooking ,so that it will be remain semi liquid even after keeping it for long time.
* Smash few pieces of potato in the gravy to give a different taste.
* Since the dhal has a bland taste, adjust green chilli and other spices according to the need.

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Poori recipe

                             When we travel in early morning through south indian highway roads, you can see a person in each hotel,preparing hot hot poori's,these poori 's attract the customer a lot. When i was a kid,when i go to village, i used to see poori's are stacked up in a glass shelf in hotels,it tempts me.Those days, poori's are prepared only during festival occasions.But nowadays ,we used to prepare it whenever we like to have. When i tried poori first time, it came out as crispy roti. Slowly only now, i can able to make puffy poori and also the puffiness longs for some more minutes( Earlier,the poori get flatten up after some times).

Ingredients :

Wheat flour - 1 1/2 cup
Fine rava - 2 tbsp
Oil - 2 tbsp
Salt - as per taste
Sugar - 1 tsp
Warm water - 1/4 cup.

Recipe:

      Take all the dry ingredients and mix with warm water. Knead a little hard dough than chappathi. After kneading ,coat the dough with oil and cover with damp cloth and rest for 15 minutes.
      Take the dough and knead for some more minutes and make small small balls . Take oil in wide deep kadai and heat oil in medium heat.Roll the dough with even thickness.Roll four or five poori and slowly drop one in oil, using spatula slowly press center of the poori,so that the poori puffs up. Once the bottom side is cooked and slightly changed color, turn upside down and cook till other side too cooked well.Remove the poori's from oil and transfer to a plate lined with paper towel. Serve poori with traditional potato masala or with channa masala.

Note :

* Sugar is added to poori mix because it gives slight brown color to the poori.
* Rava  is added to make the poori to stay puffy longer.
* Little bit of maida can also be added while mixing dough.

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Akki roti

                              This akki roti is a rice(akki) based breakfast which is prpared in karnataka. My mom and Mil prepare different vareities of roti's like kothuma roti,ragi roti and akki roti. My favorite is akki roti. Other roti's will be little hard than this one. By adding onion,green chilli,ginger,carrot and jeera , gives a different flavor to roti. I used to have roti alone but coconut chutney and kara chutney combined with akki roti will be more tastier.When you make this roti thinner,it will be more crispier.

Ingredients:

Rice flour -  1 1/2 cup
Onion - 1 medium
Green chilli - 2 big
Jeera - 1/2 tbsp
Ginger - 1 " piece
Carrot - 1 medium size
Curry leaves - 2 tbsp
Coriander leaves - 2 tbsp
Turmeric powder - a pinch
Salt - as per taste
Water - 1 1/2 cup
Hing - a pinch

Recipe:

* Chop onion,green chilli,curry leaves,coriander leaves into very fine pieces.
* Shred carrot and ginger.

1.Take a big wide bowl ,add all the ingredients and mix well with water.The consistency is too be, not too thick and not too thin.(Nor like chappathi dough and not like dosa batter)

2.Take a thick wide pan and sprinkle some oil on top. (Take some water in a small bowl).Dip your hand in water and when it is wet,take a big lump of roti dough and place it in center of the tava. Again dip your four fingers in water and slowly slide the dough outwards .Make a round roti,keep the roti as thin as you can.Sprinkle some oil on top and cover the tava.Cook till down part is slightly brown. Now turn the roti upside down and cook for 4 more minutes in slim flame ,Make a small 2 or holes in roti and sprinkle some oil on corners of the roti and try to press the roti on top,so that the roti will become thinner. Cook till the roti is cooked and slightly brown in color. Once again flip the roti and cook for 2 more minutes(This will make roti crispier in both side).Once cooked, serve with coconut or kara chutney.

Note:

* We can also add any type of vegetables in it. Chop the vegetables very fine pieces,steam it       and add to roti     mix.
* Since we are adding vegetables and other ingredients, this roti will be heavier if we have           more than teo.
* Have this roti hot hot, once it is cold it will be become more harder.

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Rava dosa

          One of my favorite dosa is rava dosa. It is crispy crunchy and yummy too. It need experience to get a perfect rava dosa like we used to have in restaurants. Most of us hesitate to try ,because it need more time to cook and need more experiments to get  the ratio of rice,rava ,maida and water. Whenever i try ,either it will be soggy or like maida dosa. I will end up having it like rava dosa podimas. After lot and lot experiments, i came up with this recipe.


Ingredients :

Rava - 1 cup
Rice flour - 1/2 cup
Maida -  1/4 cup
Curd - 1/2 cup
Ginger - 1 " piece
Green chilli - 3 no
Onion - 1 small
Coriander leaves - 3 sprigs
Carrot - 1 small
Black pepper corn - 2 tbsp
Jeera - 1 tbsp
Salt - 1/2 tbsp
Water - 2 to 2 1/2 cup

Recipe:

* Chop onion ,ginger and green chilli into very fine pieces.
* Grate the carrot.
* Chop coriander leaves into fine pieces.
* Dilute curd into buttermilk by adding 1/2 cup water.
* Take a bowl, add all the ingredients . Mix well and add water. Make a thin batter.It should be like free flowing batter consistency.Set aside for 1 hour.
        Heat up the dosa tava and sprinkle some oil on top and wipe it.Once the tava is hot, sprinkle the batter from end side of tava towards center.The batter when spread on hot tava, makes some holes in between. Don't fill up all holes.Sprinkle some oil on top,cover with lid and leave it for 2 minutes.After 2 minutes,remove the lid and cook for 1 minute. Cook till the dosa is slightly brown .Remove it from tava and serve it in plate with sambar and coconut chutney.

Note :

* This recipe need patience, because for each dosa it take times.
* We cant prepare this dosa all together and serve, because the dosa will loose its crispiness when placed one above other and also rava dosa will taste yummy when we have hot and crispy.

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Thakkali dosai

                        One of my favorite dosai is thakkali dosai. The tangy taste in dosai makes me to eat extra dosai. Having a kid in home, we have to try different dish and experiment different ones. They feel bored if we feed same type of dish again and again. They wont say it in words, their expression say thousand words. My son loves dosai, esp crispy crunchy dosai. I like to prepare different type of dosai apart from onion dosai, masala dosai..... i tried this dosai and my son love it.


Ingredients :

Idli rice - 1 cup
Sona masoori rice - 1/2 cup
Tomato - 4
Red chili - 5
Jeera - 1 tsp
Ginger - 1 "
Curry leaves - 1 tbsp (chopped)

Recipe :

 * Soak rice for 4 to 5 hours.
 * Chop tomato,red chili ,ginger and curry leaves into small pieces.

                   Grind all the ingredients with enough water and salt. The consistency of the batter should be like paper dosai . Take a dosa tava, pour the batter in the center and spread in circular motion towards outward. Sprinkle some oil on top. Cover the tava with a lid. After some 2 minutes, fold the dosa and transfer to serving plate.(No need to turn upside down). Serve with coconut chutney.

Note:
       
* Can sprinkle some finally chopped onion and coriander leaves on top.
* No need to ferment the batter.

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Ven pongal

        In south india, ven pongal is famous dish in hotels in morning times. Basically they are prepared using ghee and enriched by adding fried cashew. The taste will be blond if we have it discarding the fried black pepper corns,jeera and cashew. Even i used to discard the pepper corns because of its spiciness, but my husband used say it taste yummy when we have ven pongal with pepper corn and cashew.

Ingredients :

Raw rice - 1 cup (Pacharissi)
Moong dhal - 1/4 cup ( Pashi paruppu)
Jeera - 1 tbsp
Balck pepper corns - 1 tbsp
Ginger - 1 " piece
Ghee - 2 tbsp
Cashew - 10 no
Asofateida - a pinch
Curry leaves - 2 stem

Recipe :

* Fry dhal in non stick pan and soak it with rice for 30 minutes.
* Chop ginger roughly.

In pressure cooker, add rice ,dhal,salt and water ( I add water in 1 : 2 cup ratio). Keep it for 3 whistle. Once it is cooked, open the lid and smash it with spatula. In a kadai, add ghee. Once it is hot, add asofateida, ginger, jeera,black pepper corns, curry leaves and cashewnuts. Add this to rice dhal mixture. Mix well and serve hot with sambar and coconut chutney.

Note :

* Add water according to the consistency needed.

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Pesarattu

One of my Andra friend shared this recipe to me long time back.I hesitate to try because i thought it wont taste good,i am wrong when i taste it first time. I bored of having same plain dosa,masala dosa and onion dosa,so i tried this recipe.First time ,dosa consistency is not correct,so it came out as uthappam.After trying four or five times,i caught the right consistency for a crispy dosa. This dosa taste little blind,but having it with some spicy red chutney make this dosa more yummier. This time i tried this dosa with peanut chutney.It is good too.

Ingrediants:

Green gram dhal - 1 cup
Idli rice - one fist
Green chilli - 6 no
Jeera - 1 1/2 tbsp
Ginger - 1 inch
Onion - 1 big
Coriander leaves- 3 stem

Recipe:
* Soak dhal and rice together for 4 hours.
* chop green chilli  and ginger into small small pieces.
* Chop onion into very small pieces.
* Chop coriander leaves.

After soaking for 4 hour,grind green gram dhal,green chilli,jeera,ginger and enough salt.Add less water.Grind it in cocnsistency of dosa batter but it should be little thick coarse paste.Heat dosa tava,pour the batter in center and spread it in circle towards out. Sprinkle onion , corainder leaves and finally chopped green chilli(optional if you are serving for kids).Sprinkle some oil on top and close it with a lid.Let it get cooked for 2 min and remove the lid.Cook the dosa for some more minute till the dosa is crispier.Once done,fold it and transfer to a plate.Serve with hot red chutney or ginger chutney.

Notes :
     This dosa will be heavy if we have more than two dosa. We can prepare this dosa with little variation like sprinkling idli podi on top and even apply spicy chutney as a layer and serve.Generally in andra they serve this with upma stuffing(Like masala in masala dosa).

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Simple podi idli

 When i am bored of having idli and chutney,idli and sambar , i will make podi idli and have it. Since it is spicy, i like that taste.It is very simple and easy to make.

Ingredients :

Mini idli - 10 no
Gingerly oil - 3 tbsp
Idli podi - 4 tbsp
Curry leaves - 2 stem
Salt - as per taste

Recipe:

* Prepare mini idli and allow to cool.

In a kadai,add gingerlly oil.Fry curry leaves and switch off the stove.Now add the idli podi,a pinch of salt and stir well. Now add the steamed mini idli and stir well.Mix till the idli podi mix well with idli.Thats it. simple . Have it when it is hot.

Note:

* If idli podi  don't have hing in it,then add when frying curry leaves.
* This dish should be tasted when it is hot

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Masala mini idli

My son loves mini idlies. My husband likes everything spicy.so to satisify both of them ,i came up with an idea of preparing masala mini idli.Those who  love spicy tangy dishes,this is apt one.

                            
Ingredients:

Mini idli  - 20 no
Tomato  - 4   no
Onion    - 1  no (big white onion)
Green chilli  - 2  no (optional,if you are preparing for kids)
Curry leaves - 2 stem(i used dried curry leaves)
Coriander leaves -  4 stem
Red chilli powder - 1 tbsp( kashmiri chilli powder gives reddish color)
Garam masala -  tbsp
Turmeric powder  - 1/2 tsp
Salt  -  As per taste( add according to salt in mini idli)
Mustard  - 1 tsp
Broken urad dhal  - 1 tsp

             

Instructions:

* Steam mini idlies
* Chop oinion,tomato and green chillies.   
    
            Take a kadai,add enough oil followed by mustard seed and broken urad dhal.Once mustard seed starts to splatter,add onion and green chilli.Fry it ,till it is crunchy.Now add tomato and salt.(salt makes tomato to cook faster).Cook till oil oozes out.Now add other powders(chilli powder,turmeric powder and garam masala),fry till raw smell of powder goes away.Now add the mini idlies one by one.Give a stir and mix well,till all ldlies coated with masala.Finally garnish with coriander leaves.Those who like more tangy taste,can squeeze half a lemon on top.Yummy tangy spicy masala ldli is ready .

Notes:

Those who like to taste masala in every bite,can cut the idli into half or four.So that the masala will be coated in every piece of idli.I prefer to make this dish in a thick kadai,bcoz when we add all powder to tomato mix,they get stick to the kadai and sometimes chances are there to get burnt.

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