Cheezy chicken Mini-Uthappams

Cheezy chicken Mini-Uthappams

Uthappam, an improvisation in itself is one of the tastiest breakfast dishes of the south Indian cookery. But what if this veg delicacy gets a non-veg makeover? We have added a little of cheese and chicken thereby giving this traditional dosa an amazing and completely new transformation of taste. A little change is always fun. Isn’t it?? J

Ingredients

1.      Dosa batter                             as required

2.      Onion, chopped                       1 tbsp/dosa

3.      Tomato, chopped                    1 tbsp/dosa

4.      Cooked shredded chicken       1 tbsp/dosa

5.      Cheddar cheese, grated          2 tsp/dosa

6.      Green chillies, chopped           5g/dosa

7.      Pepper powder                        ½ tsp/dosa

8.      Salt                                          to taste

9.      Ghee/vegetable oil                   as required

Method of preparation of dosa batter:

Wash and soak 30g of black gram dal, 90 g of raw rice, 1/2 tsp fenugreek seeds and 1 tbsp of parboiled rice in water for 8 hrs. After 8 hrs of soaking grind them after draining off the water to make a smooth batter. Add salt and mix well and keep overnight for fermentation.

Preparation of Uthappam

1.      Heat oil on a griddle or ‘dosa thava’. When hot, pour quarter cup of fermented batter on the griddle. It should be thick. Do not spread the batter unless it is too thick.

2.      Top it with ingredients 2-8 and cook it on low to medium flame to get a golden crust.

3.      Drizzle oil/ghee over the toppings and around the dosa.

4.      Flip once the bottom turns golden and cook in low to medium flame for a minute or 2 or until golden in colour.

5.      Serve this with tomato ketchup.

Nutritional Information

1 Uthappam gives 9.23g protein, 8.85g of Fat, 20.47 g of Carbohydrates, 197.8 Kcals of energy, 96.9 mg of Calcium and 0.79 mg of iron.

Mambazha Pulisseri (Mango-Curd Curry)

Mambazha Pulisseri  (Mango-Curd Curry)

Mango season is here!! So how could we be not making a dish with this awesome fruit? Neither can any Keralite ever miss the chance of tasting the traditional “mambazha pulisseri” which is the dish of the season! It is said that this recipe is well appreciated if the mango variety named “chandrakkaran” is used for making it. Well, we believe any mango variety is equally lovely. So here goes the recipe...do try out for your lunch and just enjoy!

Ingredients:

1.       Ripe Mangoes                   3 medium

 or mango slices                200g

2.       Jaggery                                 2 tsp

3.       Water                                   ½ cup

4.       Turmeric Powder             1 tsp

5.       Salt                                         1 tsp

6.       Coconut scrapings           40g

7.       Green chillies                     3 large

8.       Cumin                                   ½ tsp

9.       Sour Curd                            1 cup

10.   Oil                                           1 tbsp

11.   Mustard seeds                    ½ tsp

12.   Curry leaves                       3-4 nos.

13.   Dry Red chilli                      1no.

14.   Fenugreek                          1 tsp

Method:

1.       Cook ingredients 1-5 in a pan, stirring slightly in between. Do not mash the mango slices. Remove from fire after 5 mins.

2.       Grind ingredients 6-9 in a mixie or food processor, add this mixture to the cooked mango-jaggery mix and cook for one more minute and remove from fire.

3.       In a pan heat oil and then add ingredients 11-14. When the mustard seeds start to pop switch off the flame.

4.        Add this seasoning to the mango curry and serve hot with rice.

Serves 4

Nutritional Information:

1 serving of the curry gives 2.3 g of protein, 10.1 g of fat, 13.6 g of carbohydrates, 154.7 Kcal of Energy, 84.5 mg of calcium and 0.98 mg of iron.

Veg Pulao

Veg Pulao

Here is a recipe from my mom’s kitchen that you can prepare quick & tasty. It takes less than half an hour to cook this delicious pulao. Just make sure you put the masalas right because the choice of veggies to go with is completely yours. I have just added carrots and beans but if you have the time and resources then choose peas, cauliflower...anything could just blend well with this recipe. It is one of the best packed lunch options for your little ones and definitely a dish that can win you praise from your “surprise guests”. J

Ingredients:

1.      Basmati Rice                           1 ½   cup

2.      Onion                                      1 large (70 g)

3.      Carrots(diced)                         50 g

4.      Beans                                      50g

5.      Cloves                                     5g

6.      Cardamom                              2 nos.

7.      Cinnamon                               5 g

8.      Green chilli( chopped finely)   10g

9.      Ginger (chopped finely)           5 g

10.  Garlic(chopped finely)            5g

11.  Fennel seeds                            5g

12.  Ghee                                        15g

13.  Cashew nuts                            20 g

14.  Salt                                          to taste

Method:

1.      Divide the onion into two. Chop one half coarsely and slice the other and keep aside. In a mixer or food processor add the coarsely chopped onion along with ingredients 4-10 and grind well without adding water to make a paste.

2.      In a pan heat 1 tbsp of ghee and add the ground masala paste. Sauté for almost 2 minutes until it loses the raw smell. Remove from fire.

3.      Soak basmati rice in water for half an hour, and then drain away the water.  Add the washed rice into a pressure cooker, along with diced carrots, masala paste and salt. Pour water just enough to submerge all the ingredients and cook for 15 mins.

4.      Garnish the cooked pulao with ghee roasted onion slices and cashew nuts.

Yield: 2 servings

Nutritional Information:

1 serving of Pulao gives 12.9 g of protein, 13.03 g of fat, 126 g of carbohydrates, 674 Kcal of Energy, 56.4 mg of calcium and 2.1 mg of iron.