Jeyashri's Kitchen

Mappillai samba arisi dosa

Tue, 22 Sep 2020 06:24:31 GMT

Mappillai Samba arisi dosa, crispy dosa made using a popular healthy rice variety of Tamilnadu and millets. Recipe of red rice dosa with full video and step by step pictorial instructions.

I have heard about the health benefits of Mapillai samba rice and wanted to switch on to that atleast for making idli | dosa. In my in laws house, they eat this variety of rice only instead of white rice. This rice has very low glycemic index and very good for diabetics.

Since my brother in law is into farming, we get organic Mappillai samba arisi at home. We eat rice whenever we go on vacation. Every time I try to bring some and try out some recipes but somehow I couldn’t do that. A few months back, I got a few things from India through cargo. My brother in law’s friend sent me a few kilos of Mapillai samba arisi and Kavuni arisi to us. I have planned to try some interesting recipes using indigenous rice varieties. To start with, trying out this crispy dosa recipe using Mapillai samba rice. I followed my ragi dosa recipe proportion. The dosa turns out so crisp and the kids loved it.

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Mapillai samba rice dosa

Crispy Mapillai Samba arisi dosa

Crispy dosa using Mapillai samba rice and millets

Course Breakfast, Dinner

Cuisine Indian

Keyword Dosa recipes

Prep Time 10 minutes

Cook Time 45 minutes

Soaking and fermenting time 10 hours

Total Time 10 hours 55 minutes

Servings dosa

Author Jeyashri suresh

Ingredients

1 cup Mapillai samba arisi
1 cup Varagu | Kodo millet
½ cup whole urad dal
1 tsp Methi seeds
1 tbsp toor dal
1 tbsp chana dal
Oil to make dosa
Salt as needed

Instructions

Wash and soak the mapillai samba rice, varagu (kodo millet), whole urad dal, methi seeds, toor dal, and chana dal for 4 hours.
You can use any millet of your choice.
After 4 hours, drain the water and grind this into a smooth paste in a mixie or grinder.
I used my grinder for grinding the batter.
Add enough water to grind the batter.
If grinding in the mixie, add cold water. This will avoid the mixie heating up.
Transfer to a big vessel and add salt.
Mix well with your hands. This will aid fermentation.
Keep it in a warm place for 6-7 hours. Usually, millet-based batters will ferment soon. So, if you are living in hot weather conditions, in 4-5 hours the batter will get fermented.
Once it is fermented, mix well.
Take out a small portion which you are going to use and add little water to bring out the consistency.
Since we use the batter for 2 days, if you add water in all the batter, then it won’t taste good.
Also keeping the entire batter outside for few more hours will make it sourer.
Heat a dosa tawa. Pour 1.5 ladles of Mapillai samba dosa batter to this and make a thin circle.
Drizzle oil on the top.
Once one side is cooked, flip it gently.
Cook for few seconds and take out the dosa.
Serve with chutney or sambar.
We had with red chili coconut chutney.

Video

Notes

1.Toor dal brings softness and chana dal gives crispiness to the dosa.

2. Any red rice can be replaced with mapillai samba rice.

3. I haven’t tried idlis with this batter, so this batter is exclusively for dosa.

Wash and soak the mapillai samba rice, varagu (kodo millet), whole urad dal, methi seeds, toor dal and chana dal for 4 hours.
You can use any millet of your choice.

After 4 hours, drain the water and grind this into a smooth paste in a mixie or grinder.
I used my grinder for grinding the batter.
Add enough water to grind the batter.
If grinding in the mixie, add cold water. This will avoid the mixie heating up.
Transfer to a big vessel and add salt.

Mix well with your hands. This will aid fermentation.
Keep it in a warm place for 6-7 hours. Usually, millet-based batters will ferment soon. So, if you are living in hot weather conditions, in 4-5 hours the batter will get fermented.

Once it is fermented, mix well.
Take out a small portion which you are going to use and add little water to bring out the consistency.
Since we use the batter for 2 days, if you add water in all the batter, then it won’t taste good.
Also keeping the entire batter outside for few more hours will make it sourer.

Heat a dosa tawa. Pour 1.5 ladles of Mapillai samba dosa batter to this and make a thin circle.
Drizzle oil on the top.

Once one side is cooked, flip it gently.
Cook for a few seconds and take out the dosa.

Once one side is cooked, flip it gently.
Cook for a few seconds and take out the dosa.

The post Mappillai samba arisi dosa appeared first on Jeyashri's Kitchen.

Paneer Quesadilla recipe

Fri, 18 Sep 2020 09:48:42 GMT

Paneer quesadilla recipe with full video and step by step pictures. Tortilla wraps stuffed with paneer and cheese.

Quesadilla is basically a Mexican dish, stuffed with different fillings. Though paneer quesadilla is not an authentic Mexican version, it is just a fusion recipe. In this recipe, I used paneer, capsicum, and sweet corn in this recipe. I usually make Quesadilla for kid’s lunch box or for dinner.

We have posted Red bean quesadilla with video in Jeyashris kitchen. Usually, make this using a store-bought tortilla or leftover chapati. I have posted the Tortilla recipe in Jeyashri’s kitchen too. Check out the notes section of the post to see the tips and variations.

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Paneer quesadilla recipe

Easy kids-friendly paneer quesadilla recipe

Course Dinner

Cuisine Indian, Mexican

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Author Jeyashri suresh

Ingredients

2 Tortilla
3 cloves garlic
3/4 cup paneer finely chopped
1/4 cup Sweet corn
1/4 cup finely chopped capsicum
2 tsp oil
Mixed herbs to taste
Chilli flakes to taste
1/4 cup Grated cheese
Salt as needed

Instructions

In a pan add 2 tsp of oil.
Add finely chopped garlic. I used 3 big garlic cloves.
Saute till they become slightly golden brown.
Add in ¾ chopped paneer. I brought the store bought paneer cubes to room temperature and chopped them into cubes. You can make them as bhurji as well.
To this add ¼ cup frozen sweet corn. You can use boiled sweet corn as well.
Now add chopped capsicum. You can use colored capsicum as well.
Combine well.
Add in the spices to taste. I used mixed herbs and chili flakes. You can use Indian spices as well. Add salt to taste.
Mix well and cook for 2-3 minutes.
Filling is ready for Quesadilla
Place one tortilla in a tawa. Cook on both sides for 10 seconds.
Place the filling on one side. Usually, the more the more the filling, it will be yummy.
Add grated cheese on the top.
Fold it.
Cook on both sides and flip gently.
Take out and cut them into 2 pieces using a pizza cutter.
Serve hot or you can pack this for kids lunch box or snacks box as well.
The filling came for 3 quesadillas. You can use the same filling for making sandwich.

Video

https://youtu.be/6B8zJqleP_0

Notes

1.You can use homemade tortilla for making this paneer quesadilla
2. Cooked red bean or black bean can be added to the filling.
3. The same filling can be used for making sandwiches.
4.Instead of herbs, you can use Indian masala too for making Paneer quesadilla stuffing.

In a pan add 2 tsp of oil.
Add finely chopped garlic. I used 3 big garlic cloves.
Saute till they become slightly golden brown.

Add in ¾ chopped paneer. I brought the store-bought paneer cubes to room temperature and chopped them into cubes. You can make them bhurji as well.
To this add ¼ cup frozen sweet corn. You can use boiled sweet corn as well.
Now add chopped capsicum. You can use colored capsicum as well.
Combine well.

Add in the spices to taste. I used mixed herbs and chili flakes. You can use Indian spices as well. Add salt to taste.
Mix well and cook for 2-3 minutes.
The filling is ready for Quesadilla

Place one tortilla in a tawa. Cook on both sides for 10 seconds.
Place the filling on one side. Usually, the more the filling, it will be yummy.

Add grated cheese on the top.
Fold it.
Cook on both sides and flip gently.

Take out and cut them into 2 pieces using a pizza cutter.

Serve hot or you can pack this for kids lunch box or snacks box as well

The post Paneer Quesadilla recipe appeared first on Jeyashri's Kitchen.

Methi leaves rice

Tue, 15 Sep 2020 10:40:09 GMT

Methi leaves rice | Methi leaves puliyodarai| Venthaya keerai pulihora, no onion no garlic methi leaves rice. Recipe with full video and step by step pictorial instructions.

After 8 months, we started getting Methi leaves in Hong kong. I started making Thepla, pulao, dal using Methi leaves. I wanted to try a no onion no garlic rice using Methi leaves. Very long back I tasted a Methi Puliyodarai recipe in a friend’s house during Navaratri. She made that using Grand sweet Venthaya keerai thokku. So tried the same keeping that in mind. This is an easy Lunch box recipe too.

Methi leaves have its own unique flavour and a slightly bitter taste. Usually, we add tomato for methi recipes to balance the bitterness. In South Indian cooking we add tamarind as well to balance it. This Methi pulihora turned out very well and we all loved it. The fresh spice powder added much flavour to the Methi leaves rice.

I have posted some recipes using Methi leaves in Jeyashris kitchen. Please check

Methi leaves rice

Easy no onion no garlic methi leaves rice | Methi leaves puliyodarai

Course Lunch, Main Course

Cuisine Indian

Keyword no onion garlic recipes, South Indian lunch recipes

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings people

Author Jeyashri suresh

Ingredients

1/ 2 cup Chopped methi leaves
1 cup cooked rice
2 tbsp sesame oil
½ tsp mustard seeds
1 tsp chana dal
2 tbsp peanuts
¾ cup Tamarind extract
Salt as needed
Asafoetida a pinch
¼ tsp turmeric powder
¼ tsp Jaggery
1 tsp Red chili powder
To roast and grind
1 tsp Urad dal
1 tsp black pepper
1/2 tsp mustard seeds
1 tsp Dhaniya | coriander seeds

Instructions

Soak a small gooseberry sized tamarind in ¼ cup hot water and extract ¾ cup tamarind water.
In a pan add urad dal, black pepper, mustard seeds, and dhania seeds
Dry roast till golden brown and take out from the pan.
Cool and grind into a fine powder. This came around 5 tsp of powder.
In a pan add 2 tbsp sesame oil.
Add mustard seeds, chana dal, peanuts, and asafoetida.
Roast well till dal turns golden brown.
Add ¼ tsp turmeric powder and mix well.
Now add ¾ cup tamarind extract to the pan.
Now add ½ cup of chopped methi leaves.
Add in 1 tsp red chili powder and salt to the pan.
Mix well.
Let this boil for 10 mins
Add the roasted and ground powder and mix well.
Add ¼ tsp of jaggery to balance the spiciness.
Mix well and cook for 3-4 minutes.
Switch off the flame.
Add 2 tsp sesame oil. This is optional but highly recommended.
We got 5 tbsp of Methi puliyodarai paste.
In a wide bowl add 1 cup cooked rice
Add 2 tbsp methi puliyodarai paste
Mix well gently.
Methi puliyodarai is ready.

Video

https://youtu.be/YSc1JmCZqn4

Notes

1. Always ensure that the rice is cooked in separate grains 2. You can mix this puliyodarai paste with idiyappam too 3. This Methi puliyodarai mix stays good in the refrigerator for 2 weeks.

Soak a small gooseberry sized tamarind in ¼ cup hot water and extract ¾ cup tamarind water.

In a pan add urad dal, black pepper, mustard seeds, and dhania seeds
Dry roast till golden brown and take out from the pan.

Cool and grind into a fine powder. This came around 5 tsp of powder.

In a pan add 2 tbsp sesame oil.
Add mustard seeds, chana dal, peanuts, and asafoetida.
Roast well till dal turns golden brown.
Add ¼ tsp turmeric powder and mix well.

Now add ¾ cup tamarind extract to the pan.
Now add ½ cup of chopped methi leaves.

Add in 1 tsp red chili powder and salt to the pan.
Mix well.
Let this boil for 10 minutes.

Add the roasted and ground powder and mix well.
Add ¼ tsp of jaggery to balance the spiciness.
Mix well and cook for 3-4 minutes.

Switch off the flame.
Add 2 tsp sesame oil. This is optional but highly recommended.
We got 5 tbsp of Methi puliyodarai paste.

In a wide bowl add 1 cup cooked rice
Add 2 tbsp methi puliyodarai paste
Mix well gently.

The Methi leaves rice | Methi puliyodarai is ready.

Always ensure that the rice is cooked in separate grains
You can mix this puliyodarai paste with idiyappam too
This Methi puliyodarai mix stays good in the refrigerator for 2 weeks.

The post Methi leaves rice appeared first on Jeyashri's Kitchen.