Kuthiraivali Thinai Crisp Dosa - Instant, Vegan & Gluten Free

Healthy, nutritious,  vegan and  gluten free millets  dosa recipe. Very  nutritious and it is a good source of protein. The addition of dal and millets makes it a perfect breakfast or dinner meal.  This is also perfect for a fasting meal / vrat ka khana.

This  nutritious and protein rich dosa is so easy to make, no fermentation is required. Taste great with any chutney of your choice. We enjoyed it with Roasted Coconut Chutney.

Makes 7 - 8 Dosas
Ingredients  

½ Cup Kuthiraivali
½ Cup Thinai
¼ Cup Split Urad dal with skin
¼ Cup Massor dal
¼ Cup Tuvar Dal
½ Teaspoon Level Asafoetida
1 Teaspoon Heaped Red Chilli Powder
Salt to taste

1 Teaspoon Cumin Seeds  

A Sprig Curry leaves - finely  chopped

For the Topping

 1 Large Onion - finely  chopped  - optional

Oil for making dosa

Method

Wash  the kuthiraivali in a fine strainer.  Keep  aside

Wash  the thinai  in a fine strainer.  Keep aside 

Add this  too aside

Wash the split urad, tuvar and masoor dals.  

In a big bowl add  washed dals, thinai and kuthiraivali .  Add sufficient water and keep it covered and  soak for 3 to 4 hours

 overnight.Drain all the water.

Take it in a blender, Add in asafoetida, salt and chilli powder

Grind it into a fine / slighlty coarse paste, now add the , cumin seeds, curry leaves  and pulse it one or two times.

 Take it in a bowl, Mix well

For Making dosa, take a ladleful of batter

Spread on a hot pan, spread the onion and press it with a flat spoon.

Drizzle little oil around the sides of the dosa

flip over when bottom is nicely golden.  Cook for 2 minutes 

Take it out into a plate

Make few without onion.  Take a ladleful of batter and spread it.  

Drizzle little oil on the sides. When it cooked then

Flip it and cook for 2 minutes

Take it out on to a serving plate. 

Serve Roasted Coconut Chutney .

Labels : Millets, Kuthiraivali, Thinai, Masoor dal, Split Urad Dal, Tuvar dal, Curry Leaves, Asafoetida, Vegan, Gluten free, South Indian, Dosa, Healthy, Breakfast, Healthy Dinners, Vrat 

Honey & Nuts Fruit Salad#Improv

For October Improv Cooking Challenge, hosted by Nichole Little, theme for month is " Honey & Nuts". Made a healthy and delicious complete meal salad for this event.

We had this for our dinner and was light on the tummy yet filling and sugar free too.
Ingredients2  Apples - thinly sliced 

10 - 12 Black Grapes
10 - 15 Walnuts - lighlty toasted and  chopped

10 - 15 Almonds - lighlty toasted and  chopped  

1 Cup Pomegranate kernels
2 Scallions - chopped
Salt to taste
1 Teaspoon Crushed Black peppercorns 

1/2 Tablespoon Mustard paste
2 Teaspoons Vinegar 

2 Tablespoons Extra virgin olive oil 

2 Tablespoon Honey
8 - 10 Iceberg lettuce leaves - torn
Feta cheese for garnish
Method

To make the dressing 

Combine scallions , salt, crushed peppercorns, mustard paste, vinegar, olive oil and honey in a bowl. Tear lettuce leaves and add to the dressing. Add apples, grapes  pomegranate kernels, and add to the salad. Add almonds, walnuts and toss to mix. Transfer salad into a serving bowl. Break the feta cheese and place on top. 

Serve immediately.

Labels : Honey, Salads, Apple, Walnuts, Healthy Dinners, Improv Cooking Challenge  

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Rose Shaped Dinner Rolls - Turkish Pogaca Pastry#BreadBakers

These Rose rolls are so soft and absolutely divine. These are perfect for a filling breakfast or kid tiffin, try these it you will love for sure.

Made these for our Bread Bakers event this month the theme is  Middle Eastern Breads,  Hosted by Karen H Kerr.  Thank you Karen for hosting this month's event.

Ingredients

For the rolls
1 Cups All Purpose Flour
1/2 Cup Whole Wheat Flour
1/2 Cup Milk
1/2 cup Water
1 Teaspoon Instant Yeast
1 Teaspoon Sugar
1/2 Teaspoon Salt
1 Teaspoon Heaped Ghee or Butter
Oil for greasing the bowl.

For the Filling
250 Grams Chicken mince
1 Tablespoons Oil
1 Big Cloves Garlic - finely chopped
1 Small Onion - finely chopped
2 Green chilies - finely chopped
¼ Teaspoon Turmeric powder
1/2 Teaspoon Sea Salt or to taste
1 Teaspoon Red chili powder
1 Medium Tomatoes - chopperized
1 Tablespoons Coriander leaves - chopped 
Method
For the Filling

Heat oil in a pan, add garlic, chopped onion and sauté for a minute. Add chopped green chilies, chicken mince and sauté.
Then add turmeric powder, salt, red chili powder and mix it well, now add tomatoes, garam masala powder and mix and let is cook. When cooked, add chopped coriander leaves,mix well . When it chicken mixture is dry. Keep it aside to cool.

For the rolls

Mix the flour,salt,milk powder and yeast together in a bowl, start kneading to a soft dough adding milk and water.
Once it turns to a soft sticky mass slowly add in the butter.
Knead well for 8-10 min till you get a smooth soft dough.
Cover the bowl with cling wrap and set aside for 1 hr or till it doubles the size. 

Once it has doubled punch down and knead for 4-5 min.
Divide into four balls. 

Roll each ball into a  flat thick small a circle.

 Make four cuts diagonally opposite.

Place the filling in the center. 

Brush a bit of water on the edges. Take one of the sections and cover the side of the filling with it. 

Take the opposite side's section and cover the other side of the filling with it. 

Repeat with the two last sections.Pinch the dough on the side to seal it.  The Rose Shaped Dinner Roll is ready

Repeat the same till all the rose rolls are ready. 

Brush with egg wash.

 Preheat the oven for 10 min at 180 degree.  Place the prepared rolls on a greased tray and bake in preheated oven for 20 minutes.

 Enjoy freshly baked Rose Rolls warm or cold.

Labels : Breads, Bread Bakers, Middle Eastern, Turkey, Rose Shaped Dinner Rolls, Chicken, Breakfast, Healthy Dinners 

Baked Pita Bread from A Day in the Life on the Farm
Eggless Challah Bread from Cook with Renu
Fatayer Jebneh (Arabic Cheese Pie) from Food Lust People Love
Garlic Butter Glazed Talami Bread from All That's Left Are The Crumbs
Jerusalem Bagels from Karen's Kitchen Stories
Kaak from Ambrosia
Khobz Al Khameer (Traditional Emirati Bread) from Ruchik Randhap
Kubaneh from Gayaythri's Cook Spot
Laffa from Sizzling Tastebuds
Manakeesh from Mayuri's Jikoni
Maneesh from The Mad Scientist's Kitchen
Nan-e-Barbari from Anybody Can Bake
Rose Shaped Dinner Rolls - Turkish Pogaca Pastry from Sneha's Recipe
Tahinli Ekmek | Turkish Tahini Bread from Bread and Dreams
Vegetarian Lahmacun (Turkish Pizza Snack) from Cook's Hideout
Here is the Blurb: #BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page. 

We take turns hosting each month and choosing the theme/ingredient.

If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com. Here is the Badge:

A Colorful Veggie Baked Open Sandwich

A Colorful Veggie Baked Open Sandwich makes a excellent breakfast,  a lazy Sunday brunch or an light and wholesome evening dinner. Make the mix the previous day and assemble whenever you wish to enjoy these. 

 Crisp , cheesy and yummy.

Ingredients
8 Bread Slices
6 - 8 Mushrooms - finely chopped
½ Cup Boiled Sweet Corn
1 Cup Red, Yellow & Green Bell Peppers - finely chopped
1 Carrot - finely chopped
1 Onion - finely chopped
1/2 Teaspoon Garlic powder
1 Teaspoon Italian Seasonings
1 Green Chilly - finely chopped
½ Teaspoon Black Pepper powder
Salt to taste
Grated Cheeza Cheese as required
For the Sauce 
1 Tablespoon Heaped Butter
1 Tablespoon Oil
2 Tablespoons Level All Purpose Flour
1 Cup Milk or more as required

Method

In a pan heat the oil and butter add the chopped onions and green chillies, saute for a minute or two, now add the flour and saute for a minute add the milk and stir to make smooth sauce, stirring continuously. Add salt, Italian seasoning, garlic and black pepper powder , rest of the veggies and saute till the sauce is thick yet spreadable take off flame. Lightly cool this mixture.

Pre heat the oven at 200 degree C. 

In a lined baking tray arrange the bread slices and spread the prepared colorful veggie mix over them. 

Spread cheese as required. 

Bake till the cheese melts and starts to brown. Cool slightly and enjoy a crisp cheese colorful veggies open toast sandwich. 

Make a fantastic breakfast or brunch.

Labels: Sandwiches, Colorful Veggies, Breakfast, Brunch, Healthy Dinners, Kids delight, Cheese, Baked, Bread Slices, Open Sandwiches 

Insalta Caprese Salad#Improv

It's our posting day for Improv Cooking Challenge, hosted by Nichole Little,  theme for month is "Tomato & Cheese". 

Insalta Caprese Salad is an Italian restaurant style presented  salad, made of sliced fresh mozzarella, tomatoes, basil, seasoned with salt and olive oil. It looks so pleasing to the eyes,  beautiful to look at, most of all taste delicious because of fresh, tomatoes and soft mozzarella.😋😋 A perfect summer light salad.

Ran out of basil leaves hence used mint leaves, this too gave a refreshing taste to this salad. I have used pepper powder in  the salad but forgot to sprinkle before taking pics😥😥

 Serves 2

Ingredients
2 Large Ripe & Firm Tomatoes-  cut into thick slices 
1 Pack of  Fresh Mozzarella Cheese - cut into thick slices
Fresh Basil leaves  as required - I used Mint Leaves
1 Tablespoon Extra Virgin Olive Oil
salt to taste
Freshly Ground Black Pepper to taste

Method

On a serving  plate, alternate and overlap the tomato slices, mozzarella cheese slices, and basil leaves. Drizzle with olive oil. Season with sea salt and pepper.

Labels : Italy, Salads, Insalta Caprese Salad, Mozzarella Cheese, Tomato, Mint, Basil, Olive Oil, Healthy, Healthy Dinners, Improv Cooking Challenge

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