Sorghum Dosa | Chola Dosai | Jowar Dosa | Dosa Recipes | Millet Recipes | #simpleandyummyrecipes

Sorghum Dosa recipe - an Indian pancake recipe made with sorghum, Black gram, and fenugreek seeds. Sorghum is called jowar in Hindi, Janna in Telugu, Jola in Kannada and cholam/solam in Tamil. Sorghum is a good source of dietary fiber, high in protein. It is also gluten-free and cholesterol-free millet. 

Stepwise pictures and Video recipe is below

Sorghum dosa is a healthy breakfast recipe accompanied by sambar and chutney. This is a very simple and healthy recipe made by preparing a batter of sorghum, rice, black gram, and fenugreek seeds & cooking it like pancakes.

Other Dosa recipes

• Instant Oats Dosa
• Adai Dosa
• Ragi Dosa
• Schezwan Egg Cheese Dosa

Preparation time: 1 Day

Cooking time: 5 mins

Serves: 2

Ingredients

• Sorghum / Cholam - 2 cups
• Raw Rice - ½ cup
• Black gram/ Urad Dal - ½ cup
• Fenugreek seeds - 1 tsp
• Water as required
• Salt as required

Method:

• Place the ingredients one by one sorghum, rice, black gram, and fenugreek seeds in a large bowl. Wash this mixture thoroughly and soak it in enough water till immersing level. Soak for either 5 hours or overnight. 

• Then after soaking drain the water and the mixture into the mixie jar.  Add water little by little and grind the mixture. Grind it to a fine coarse batter.

• Then transfer it to a bowl and add the required salt to it. Then mix with hand.

• Cover the bowl with a lid and let the batter stand overnight or at least 6 to 8 hours to ferment in a warm spot. The fermented batter should have risen a bit and should be bubbly. Check the video for it.

• To make dosa the batter consistency should be neither too thick nor too thin. Adjust and add water till it is in a pourable and spreadable consistency. 

• Heat a dosa tawa and pour a ladleful of batter and spread evenly. Drizzle oil in and around the dosa and cook for a minute or two till it becomes golden in the center and the edges start lifting up.

• Flip to the other side and again cook for a minute. Drizzle some oil again in and around the dosa. Turn again flip it and fold it. Remove from tawa and serve hot with chutney and sambar.

Stepwise pictures of how to make sorghum dosa recipe:

Place the ingredients one by one sorghum, rice, black gram, and fenugreek seeds in a large bowl. Wash this mixture thoroughly and soak it in enough water till immersing level. Soak for either 5 hours or overnight. 

Then after soaking drain the water and the mixture into the mixie jar.  Add water little by little and grind the mixture. Grind it to a fine coarse batter.

Then transfer it to a bowl and add the required salt to it. Then mix with hand.

Cover the bowl with a lid and let the batter stand overnight or at least 6 to 8 hours to ferment in a warm spot. The fermented batter should have risen a bit and should be bubbly. Check the video for it.

To make dosa the batter consistency should be neither too thick nor too thin. Adjust and add water till it is in a pourable and spreadable consistency. 

Heat a dosa tawa and pour a ladleful of batter and spread evenly.

Drizzle oil in and around the dosa and cook for a minute or two till it becomes golden in the center and the edges start lifting up.

Flip to the other side and again cook for a minute. Drizzle some oil again in and around the dosa. Turn again flip it and fold it. Remove from tawa and serve hot with chutney and sambar.

Watch The Video Recipe here

Pressure Cooker Chicken Gravy | Cooker Chicken Gravy Recipe | Chicken curry in Cooker | #simpleandyummyrecipes

Chicken Curry/ gravy made in the pressure cooker - an Indian chicken curry recipe made in a pressure cooker in just 30 minutes. This is a quick and easy chicken curry recipe. This recipe is perfect for beginners.

Stepwise pictures and Video recipe is below

This chicken curry recipe is just a three-step process. Marinate the chicken, make the sauce/paste, put everything together in the pressure cooker, and cook it. You will get a tasty and delicious chicken curry/gravy in no time. Also, the highlight of this recipe is it doesn't require laborious chopping.

I have used chicken with bones. It tastes great. But you can substitute chicken thigs, boneless pieces, or drumsticks. This one chicken curry/gravy recipe goes very well with roti, rice, idli, dosa, biryani, etc.,

Other Chicken Recipes

• Chicken Ghee Roast
• Chicken Keema
• Chicken Chettinad
• Hyderabadi Chicken Curry
• Chicken Kurma
• Chicken chops masala
• Chicken Pakora/pakoda

Preparation time: 5 mins

Marination time: 30 mins

Cooking time: 30 mins

Serves: 3

Ingredients:

• Chicken - 600 gms, cut into small pieces
• Cinnamon - 1 stick
• Cloves - 4
• Fennel seeds - ½ tsp
• Salt as required
• Oil - 2 tbsp

To Make the paste:

• Onion - 1, chopped
• Tomato - 2, chopped
• Green Chili - 1
• few Mint leaves
• few Coriander leaves
• few Curry leaves

To Marinate

• Curd - 2 tbsp
• Ginger Garlic paste - 1 tsp
• Red Chili powder - 1 tsp
• Pepper powder - 1 tsp
• Turmeric powder - ¼ tsp
• Salt - 1 tsp

Method:

• In a mixing bowl place, combine chicken and all the ingredients mentioned above listed" to marinate ". Mix well so that the masala coats well with the chicken pieces. Cover and keep aside. Let it marinate for 30 minutes.

• Next grind all the ingredients mentioned above listed "to make paste " in a mixie jar. Grind them to a fine paste by adding little water and keep them aside.

• Heat oil in a pressure cooker, when hot add the spices - cinnamon, cloves, and fennel seeds. Fry for a few seconds.

• Next, add the ground paste, ¼ cup of water, and little salt. Mix well and cover and cook for 10 mins and till oil separates on medium heat.

• Then add the marinated chicken, ¼ cup of water, Garam masala, and salt as required. Mix well to combine.

• Next, add mint leaves, and coriander leaves to it. Cover the pressure cooker with the lid and pressure cook for 2 whistles on medium heat and switch off the heat.

• When the pressure goes down open the lid and give a good mix and switch on the heat again.

• Next, add a to 2 tsp of pepper powder and mix well. Cook till the gravy thickens.

• Add curry leaves to it and gently mix the gravy and switch off the heat.

• Finally, add some coriander leaves for garnishing and serve hot with rice, roti, dosa, idli, etc.,

Stepwise picture of how to make chicken curry in the pressure cooker

In a mixing bowl place, combine chicken and all the ingredients mentioned above listed" to marinate ".

Mix well so that the masala coats well with the chicken pieces. Cover and keep aside. Let it marinate for 30 minutes.

Next, grind all the ingredients mentioned above listed "to make paste " in a mixie jar. Grind them to a fine paste by adding little water and keep them aside.

Heat oil in a pressure cooker, when hot add the spices - cinnamon, cloves, and fennel seeds. Fry for a few seconds.

Next, add the ground paste, ¼ cup of water, and little salt. 

Mix well and cover and cook for 10 mins and till oil separates on medium heat.

Then add the marinated chicken, ¼ cup of water, Garam masala, and salt as required. Mix well to combine.

Next, add mint leaves, and coriander leaves to it. Cover the pressure cooker with the lid and pressure cook for 2 whistles on medium heat and switch off the heat.

When the pressure goes down open the lid and give a good mix and switch on the heat.

Next, add a to 2 tsp of pepper powder and mix well. Cook till the gravy thickens.

Add curry leaves to it and gently mix the gravy and switch off the heat.

Finally, add some coriander leaves for garnishing and serve hot with rice, roti, dosa, idli, etc.,

Watch the Video Recipe here

Burnt Garlic Fried Rice | Burnt Garlic Vegetable Fried Rice | Simple and Yummy Recipes | Veg Fried Rice

Burnt Garlic Fried Rice is a popular Indo-Chinese recipe made with rice, vegetables, soy sauce, and lots of garlic. This recipe is mostly similar to the veg fried rice recipe but with a small difference. In this recipe, the finely chopped garlic is stir-fried until slightly burnt. This small difference makes a big change in the overall taste and flavor of this fried rice recipe.

Stepwise pictures and Video recipe is below

Burnt Garlic fried rice is very easy to make and they are very good for party dishes. For this recipe, the vegetables and garlic are chopped finely. I have used normal rice for this recipe but you could use basmati rice as well.

For this recipe, the cooked rice should be cool and refrigerated for some time so that the grains are well separated and firm. One can use the overnight refrigerated leftover rice for this recipe. Either white vinegar or rice vinegar can be added, but I didn't use it for this recipe. It's up to you. Serve this burnt garlic fried rice with tomato ketchup or any Indo-Chinese side dishes or as it is.

More Indo-Chinese recipes

• Chili Garlic Noodles
• Veg Fried Rice
• Chili Fish Recipe
• Schezwan Chili Prawns

Ingredients:

• Cooked Rice - 4 cups
• Garlic, chopped - 3 tbsp
• Spring Onion white part, chopped - 1 tbsp
• Onion - 1, chopped
• Carrot, chopped - ¼ cup
• Green Beans - ¼ cup
• Capsicum - ¼ cup
• Pepper powder - 1 tsp
• Soy sauce - 1 tbsp
• White Vinegar - 1 tbsp ( optional )
• a small handful of Spring Onion green part
• Oil - 2 tbsp
• Salt as required

Method:

• Heat oil in a wok / kadai. When hot add the chopped garlic and fry till it becomes dark brown in color.

• Next, add the spring onion white part and the chopped onion. Stir-fry till the onion turn translucent.

• Then add the chopped vegetables ( carrot, beans, and capsicum ) and salt. Stir-fry the vegetables for 5 minutes on medium heat.

• Then add the pepper powder and mix well.

• Next, add the soya sauce and the required salt. Mix well and stir-fry for a minute.

• Then add the cooked rice in batches and mix well.

• Finally, add the chopped spring onion and give a mix. Serve hot.

Stepwise pictures of how to make burnt garlic fried rice recipe

Refrigerate the cooked rice either overnight or for 3 hours before making the fried rice. So that the grains are well separated.

Heat oil in a wok / kadai. When hot add the chopped garlic and fry till it becomes dark brown in color.

Next, add the spring onion white part and the chopped onion. Stir-fry till the onion turn translucent.

Then add the chopped vegetables ( carrot, beans, and capsicum ) and salt. Stir-fry the vegetables for 5 minutes on medium heat.

Then add the pepper powder and mix well.

Next, add the soya sauce and the required salt. Mix well and stir-fry for a minute.

Then add the cooked rice in batches and mix well. Finally, add the chopped spring onion and give a mix. Serve hot.

Watch the Video Recipe here

Mushroom Pepper Dry Recipe | Mushroom Recipes | Mushroom Starters | Mushroom Pepper fryrecipe| #simpleandyummyrecipes

Mushroom pepper dry - restaurant style recipe is a simple and delicious recipe made with button mushrooms, ground black pepper, etc., It is a perfect starter recipe and kids will definitely love this. This dish is also ideal for those who looking for a meat alternative.

Most of the vegetarians I know love mushrooms. If you consider yourself a mushroom fan then you must definitely try this recipe. Whether you are cooking for yourself or to impress guests then quickly jump into this mushroom pepper dry recipe here.

Other Mushroom Recipes

• Mushroom 65
• Mushroom Omelette
• Mushroom Sukka
• Mushroom Pasta
• Chettinad Mushroom Masala
• Mushroom Biryani

Preparation time: 5 minutes

Cooking time: 20 minutes
Serves: 2

Ingredients:

To Make Batter

• Maida - 3 tbsp
• Corn flour - 2 tbsp
• Pepper powder - 1 tsp
• Salt to taste
• Water as required to make the batter
• Oil for deep fry

To make pepper fry

• Oil - 2 tbsp
• Onion - 1, chopped
• Garlic - 2 tbsp, chopped
• Green chili - 1
• Soy sauce - 1 tbsp
• Chili powder - ½ tsp
• Pepper powder - 1 tsp
• Few Curry leaves
• Mushroom - 200gms, chopped

Method:

• To make the batter in a bowl add maida, corn flour, pepper powder, salt, and water as required. Make a smooth batter with no lumps. The batter should be flowing consistency.

• Next, add the mushrooms and mix well to coat the batter and keep aside.

• Heat oil in a wok or kadai for deep frying. When the oil is hot drop the mushrooms one by one. Deep fry the mushrooms until they turn crispy and golden. Fry them in batches and keep them aside.

• Next heat 2 tbsp oil in a pan, when hot add the chopped garlic and saute for 1 -2 mins on medium heat.

• Then add the chopped onion, green chili, and curry leaves and saute until the onion turns golden brown in color.

• Then add chili powder, salt as required and mix well and saute for a minute.

• Then add soy sauce and ¼ cup of water and mix well.

• When the sauce mixture starts boiling, immediately add the fried mushrooms and quickly toss the mixture so that the sauce coats well with the mushroom.

• Add some curry leaves and saute for a minute.

• Finally, add the pepper powder and give a good mix. Saute for a minute and switch off the heat. Serve hot.

Stepwise pictures of how to make mushroom pepper dry recipe

To make the batter in a bowl add maida, corn flour, pepper powder, salt, and water as required. Make a smooth batter with no lumps. The batter should be flowing consistency.

Next, add the mushrooms and mix well to coat the batter and keep aside.

Heat oil in a wok or kadai for deep frying. When the oil is hot drop the mushrooms one by one. Deep fry the mushrooms until they turn crispy and golden. Fry them in batches and keep them aside.

Next heat 2 tbsp oil in a pan, when hot add the chopped garlic and saute for 1 -2 mins on medium heat.

Then add the chopped onion, green chili, and curry leaves and saute until the onion turns golden brown in color.

Then add chili powder, salt as required and mix well and saute for a minute.

Then add soy sauce and 1/4 cup of water and mix well.

When the sauce mixture starts boiling, immediately add the fried mushrooms and quickly toss the mixture so that the sauce coats well with the mushroom.

Add some curry leaves and saute for a minute. Finally, add the pepper powder and give a good mix. Saute for a minute and switch off the heat. Serve hot.

Watch the Video Recipe here 👇

Kongunadu Pacha Payaru Kadayal | Mashed Green gram curry | Green Moon Dal mash | #simpleandyummyrecipes

Kongunadu pacha payaru kadayal / Coimbatore style pacha payaru kadayal / Green moong dal mash is a traditional recipe from the kongunadu region in Tamilnadu. It makes an excellent gravy for rice.  It is usually served with plain white rice and ghee. But it can be served it with chapati also.

Kadayal is a Tamil word for mashing the cooked ingredients together. We use wooden masher and deep vessel to mash the ingredients. Kadayal / mashing is a cooking technique widely used in Tamil cuisine.

Rice and kadayal recipe is one of the most comforting food. At my home, we make pacha payaru kadayal, kollu kadayal, kathrikkai kadayal, keerai masiyal. In English, they are called Mashed Green gram curry, Mashed Horse gram curry, Brinjal curry, and Greens curry.

More recipes from kongunadu cuisine

• Arisi paruppu sadham ( Lentil Rice )
• Selavu Aracha Kuzhambhu
• Kachayam - sweet recipe
• Kollu Kadayal - Horse gram mashed
• Sandhagai - Idiyappam
• Brinjal Kadayal for idli and dosa
• Adai Dosa

Preparation time: 10 minutes

Cooking time: 25 minutes

Serves: 4

Ingredients:

• Green gram - 1 cup
• Cumin seeds - 1 tsp
• Dry Red chili - 3 nos.
• Shallots - 10 to 15, chopped
• Garlic - 10 cloves, chopped
• Tomato - 3, chopped
• Turmeric powder - tsp
• Salt as required
• Oil - 2 tbsp

For tempering

• Oil - 1 tbsp
• Cumin seeds- 1 tsp
• Shallots - 5, chopped
• Garlic - 3 cloves, crushed
• few Curry leaves

Method:

• Dry roast the green gram in a frying pan or kadai for 5 mins on medium heat. Roast till it turns golden brown. 

• Wash the green gram and transfer them to a pressure cooker. Add 3 cups of water to it and pressure cook for 3 whistles. When the pressure goes down, open the lid and give a stir and keep aside.

• Now heat oil in a wok or kadai, when hot add cumin seeds and allow it to splutter.

• Next add dry red chili, and shallots and saute till the onion turn translucent.

• Then add the chopped garlic cloves and saute for 2 mins on medium heat.

• Next, add the chopped tomatoes and little salt. Cook till the tomatoes become soft and mushy.

• Then add the cooked green gram, turmeric powder, salt as required, and 2 cups of water. Mix well. Cook till the gravy becomes thick on medium heat, say abt 10 mins.

• Use either a wooden masher or an electric masher and mash the green gram gravy. Then transfer to a serving bowl.

• For tempering heat oil in a small kadai or frying pan, when hot add cumin seeds and allow it to splutter.

• Next, add the dry red chili, shallots, and garlic cloves and saute till translucent.

• Finally, add some curry leaves and saute for a minute. Pour the tempering into the green gram gravy and serve with plain white rice and a dollop of ghee.

Stepwise pictures of how to make pacha payaru kadayal recipe / green gram mash

Dry roast the green gram in a frying pan or kadai for 5 mins on medium heat. Roast till it turns golden brown.

Wash the green gram and transfer them to a pressure cooker. Add 3 cups of water to it and pressure cook for 3 whistles. When the pressure goes down, open the lid and give a stir and keep aside.

Now heat oil in a wok or kadai, when hot add cumin seeds and allow it to splutter.

Next add dry red chili, and shallots and saute till the onion turn translucent.

Then add the chopped garlic cloves and saute for 2 mins on medium heat.

Next, add the chopped tomatoes and little salt. Cook till the tomatoes become soft and mushy.

Then add the cooked green gram, turmeric powder, salt as required, and 2 cups of water. Mix well. Cook till the gravy becomes thick on medium heat, say abt 10 mins.

Use either a wooden masher or an electric masher and mash the green gram gravy. Then transfer to a serving bowl.

For tempering heat oil in a small kadai or frying pan, when hot add cumin seeds and allow it to splutter. Next, add the dry red chili, shallots, and garlic cloves and saute till translucent.

Finally, add some curry leaves and saute for a minute. Pour the tempering into the green gram gravy and serve with plain white rice and a dollop of ghee.

Watch the Video Recipe here👇