Instant Dosa with Leftover Rice

Leftover rice will be bothering sometimes and then folks usually convert leftover rice into selection rice. however, there square measure lots of things that may be through with leftover rice and this dosa is one such stunning method of consumption that leftover rice. This dosa is reasonably a soft dosa associate degree is ideal for breakfast or as an associate degree after school snack for the youngsters.

Ingredients:

• 1½ cup leftover rice
• ½ cup wheat flour (atta)
• 1 teaspoon cumin seeds
• 1 teaspoon salt
• 2 sprigs curry leaves
• 1 dried red chilies
• 1 cup water
• 1 cup dosa batter
• 1.5 - Two cups water

Procedure:

• Take a mixie / liquidizer and add within the left over rice, flour (atta), cumin seeds, salt, curry leaves and dried red chilies. 
• Add a cup of water and grind to a sleek paste.The batter getting to be thick. 
• Thin out the batter with concerning 0.5 a cup of water. Add water very little, therefore, the batter doesn’t go terribly watery. The batter ought to be of gushing consistency. 
• Now, add a cup of dosa batter. The dosa batter helps in spreading the batter on the griddle and crisping the dosa. 
• Heat a dosa pan / cooking pan till hot. Let the flame be at high. Pour a ladle of the batter into the cooking pan.
• cool the cooking pan and cook the dosa for tiny over a second on both sides. This dosa cooks slowly. It took concerning three minutes.
• The dosa is going to be gluey if it is not properly soft. Also be mild whereas spreading the batter. Applying pressure can scrape the batter from the pan.Additionally, that small addition of standard dosa batter is actually necessary else the dosa comes terribly dense and gluey. Enjoy your dosa with any chutney.

Black Grapes Juice

Black grapes are related to health and nutrition for hundreds of years and they even seem in ancient literature and works of art. The terribly word ‘grapes’ conjures up pictures of bunches of plump black grapes, the jewelled wine goblets of the traditional Romans, and also the splendors of a bygone era.The nutritional worth of black grapes helps to uncover additional health advantages of this fruit.

Ingredients:

100 grams Black Grapes

50 ml milk

50 grams sugar

25 ml water(Optional)

2-3 Ice cubes

1-2 grated Almonds(Optional)

1-2 grated Kaju(Optional)

Procedure:

1.Wash the black grapes.

2.Combine all the ingredients and grind in mixer until it gets to a fine mixture.

3.Then filter the grinded juice.

4.Pour 2-3 Ice cubes into the filtered juice.

5.Finally garnish with grated Almonds and grated Kaju.

Health benefits of Black Grapes:

Blood Sugar – Black grapes have glycemic index values that vary from around 43 to 53and so that they are listed as low GI foods. A low glycemic index isn’t essentially indicative of blood sugar advantages however within the case of black grapes, their low GI worth is clearly mirrored in important blood sugar benefits.

Many studies show that the consumption of grapes, as well as grape juices and extracts promote higher blood sugar balance, improved regulation of insulin, and enhanced insulin sensitivity.

Cardiac Health – The internal organ health advantages of black grapes are most likely most noteworthy, as studies indicate that they'll drastically reduce heart condition risks. analysis at the University of Michigan vessel Center suggests that grapes may be used to treat additionally as to stop heart diseases. These advantages may be derived to the action of the phytochemicals in grapes that really trigger a protecting method in sure genes, reducing harm to the center muscles. this can be why the impact of black grapes on heart health is significantly larger than the easy blood pressure lowering impact of a diet made in fruits and vegetables. The consumption of grapes additionally reduces and regulates cholesterol levels.

Brain function – The regular consumption of black grapes improves brain function, enhances memory, and concentration. Studies conjointly appear to counsel that people who consume fruit juice on a everyday are less possible to succumb to brain illnesss like Alzheimer disease.

High Flavonoid Content – Thus, what’s special in concerning flavonoids? Flavonoids don’t simply lend grapes their nice style, however they are chargeable for most of the health advantages. the colour and succulence of the grapes derive from these nutrients, that square measure phytochemicals. So, higher the flavonoid content, the darker and juicier the standard of the grapes. Correspondingly, black grapes square measure believed to be the healthiest.

Resveratrol –This can be one among many grape phytonutrients that's believed to have an effect on longevity, thanks to its impact in fastness oxidisation of cells and molecules, a property that conjointly offers protection against chronic conditions like cancer. Grape skins, grape seeds and grape flesh, all have high concentrations of this phytonutrient.

Quercitin – This can be another phytonutrient gift in grapes that has been found to demonstrate medicinal drug and inhibitor properties. analysis conjointly indicates that this specific property may lower the risks of developing a grume.

Side Effects Of Black Grapes:

There are not any famous black grapes facet effects from the moderate consumption of black grapes, or the other kind of grapes, unless you suffer from a grape allergic reaction. Grape seed and grape seed extracts but do have counter indications, thus ask your doctor if you suffer from any pre-existing condition or if you're on any medications.

Aloo Sandwich

Ingredients:

5 Potato

1 pack of Bread slices

Ginger garlic paste

Chopped Onion

Chopped Tomato

Chopped Green chili

Green peas

1 Pinch-Turmeric powder

Salt as per taste

1 tea-spoon Oil

Ghee

Tomato ketchup.

Procedure:

1.Firstly,boil potato and smash into fine paste.

2.Put a pan and pour 1 tea-spoon of oil after getting heat add onions , green peas and leave it for 2-3 minutes.

3.Add chopped tomato and leave it for 2 minutes then add ginger garlic paste and chilies leave it again for 2 more minutes.

4.Now,add smashed potatoes ,turmeric powder,salt and mix it thoroughly then the mixture is ready.

5.Apply the ghee to the both sides of the bread then apply the prepared mixture on one side of the bread and then cover with another bread.

6.Fry it on a pan until it turns to golden brown and serve hot with tomato ketchup.

Potato health benefits:

Potatoes are one among the best sources of starch, vitamins, minerals and dietary fiber. 100 g provides seventy calories, however, they contain little fat (just zero.1 g per100 g) and no cholesterol.

They are excellent natural sources of each soluble and insoluble fiber. The dietary fiber in them will increase the majority of the stool, thus, it helps stop constipation, decrease absorption of dietary cholesterol and thereby, lower plasma cholesterol. in addition, its wealthy fiber content conjointly helps defend from colon polyps and cancer.

The fiber content aids in slow digestion starch and absorption of easy sugars within the gut. It so helps to keep glucose levels at intervals the conventional vary and avoid wide fluctuations. For a similar reason, potato is taken into account as reliable supply of carbohydrates even in diabetics.

The tubers are one among the richest sources of B-complex cluster of vitamins like B complex (vitamin B6), thiamin, niacin, B complex and foliates.

Fresh potato together with its skin is one among a good supply of inhibitor nutrition, vitamin-C. 100 g of fresh tuber provides 11.4 mg or 200th of daily needed levels of this nutrition. Regular consumption of foods wealthy in vitamin-C helps body develop resistance against infectious agents and scavenge harmful, pro-inflammatory free radicals.

They additionally contain adequate amounts of the many essential minerals like Iron, manganese, magnesium, phosphoric, copper and potassium.

Red and russet potatoes contain sensible quantity vitamin A, and inhibitor flavonoids like carotenes and zeaxanthins.

Recent studies at Agricultural analysis service (by plant biological science mortal Roy Navarre) suggests that flavonoid inhibitor, quercetin gift in potatoes has anti-cancer and cardio-protective properties

Andhra Style Mamidi Allam Pachadi

Ingredients:
4 Green mirchi

1 tea spoon Coriander seeds(Daniya)

1 Small cup Ginger

1 tea spoon Cumin seeds

2 small pieces of ripen Tamarind

Jaggery as per taste

Turmeric /Haldi as per taste

Dry Coconut pieces 1 tea spoon

2 Tea spoons of oil

1 Tea spoon Mustard seeds

3-4 pieces of Garlic

Curry leaves

Procedure:

1.Take 2 small pieces of ripen tamarind into a cup , pour some water for 5 minutes after that squeeze the juice.

2.Pour 2 tea spoons of oil into a pan ,add Coriander seeds and Cumin seeds fry them for two minutes and remove them.

3.Fry green mirchi in the same pan for two minutes and remove them then add small cup of  Mango Ginger(Mamidi allam) dry it for two more minutes and remove them.

4.Now,blend Mango Ginger,Green Mirchi,Coriander seeds,Cumin seeds ,tamarind juice,Dry coconut pieces,turmeric  powder,garlic,jaggery  into a fine paste.

5. Garnish with curry leaves and serve with White rice.

Aloo Poha

Ingredients:

·         1.5 cups poha

·         1 large potato/aloo

·         Small to medium onion, finely chopped

·         1 Finely chopped small green chili

·         Curry leaves

·         Mustard seeds

·         1 tea spoon cumin seeds/jeera

·         ½ tea spoon turmeric powder/haldi

·         Sugar as per taste.

·         2 to 3 table spoon grated fresh coconut (optional)

·         Finely chopped coriander

·         Lemon juice as per taste

·         2 -3 Table spoons of oil

·         Salt as per taste

Procedure:

1.Take 1.5 cups poha,rinse the poha in clean running water twice or thrice. Use a filter to rinse the poha. keep the poha within the filter and rinse it in running water.Make sure that you simply don't rinse it too much or else it breaks and gets mushy. Where as rinse, the poha absorbs enough water and it becomes soft. the poha should become soft however stay intact, whole and separate. If the poha doesn't become soft, sprinkle few drops of water on the poha within the filter.

2.Sprinkle ½ tsp turmeric powder, one tsp sugar and salt (as required) within the poha. gently combine along with your hands.

3.Heat two table spoon oil in a pan add chopped potato fry until it turns to light-weight golden and crisp keep aside.

4.In the same pan add one tsp mustard seeds after they splutter, add one tsp cumin seeds.
then add about ½ cup finely sliced onions and fry them until they become soften.

5. Now add the seven to eight curry leaves,and chopped chilli.Add the poha, stir gently until everything is mixed equally.Then add the cooked potatoes combine again gently.

6.Cover the pan tightly with a lid and steam poha for a second or 2 on medium flame. this techniques oftens the poha.Off the flame and keep the lid coated on the pan for an extra four to five minutes.

7.Remove the lid and garnish the poha with coriander leaves,grated fresh coconut and finally add lemon juice to the poha then mix it well and serve hot.

Sajja Roti

Ingredients:

2 1/2 Cups Grinded Sajja granules

Salt to taste

Red chili powder as per taste

1 Cup peanut powder

Step-by-step procedure:

1.Combine all the ingredients with water until it’s soft and supple .

2.Divide the dough into small balls as shown below.

3.Dip a small ball into sesame seeds as shown below.

4. Roll the dough with a rolling pin until the balls resemble thin.

5.Heat a heavy frying pan, tawa, or griddle over medium heat and cook each roti on both sides until it becomes as shown below.

Sajja Health Benefits:

Sajja is one the foremost common grains consumed wide in rural Bharat,and is commonly stated as poor man’s staple food.Whereas it's one among the oldest grains cultivated by man,individuals living in urban cities appear to own forgotten this coarse grain and its multiple health advantages. We tend to provide you with five reasons you must include Sajja in your diet.
1.Smart Supply Of Energy: Sajja is especially manufactured from starch, a high-energy food. Since it takes longer time to break-down starch,Sajja may be a long supply of energy that keeps you full for a extended time.It's additionally a wonderful supply of essential amino acids that frame macromolecule molecules.In line with nutritionary specialists,the amino acids present in Sajja are promptly out there and relatively simply digested than wheat grains.
2.Promotes Heart Health: Sajja contains vitamin B,a sustenance that plays an important role in lowering cholesterol levels, thereby preventing cardiovascular disease. it's also a reasonably sensible supply of magnesium and potassium, minerals that play a task in regulation pressure level.A phytonutrient known as polymer, found extravagantly in Sajja,is assumed to be related to a down risk of pathology.
3.Helps In Digestion: Sajja is wealthy in insoluble fibre that helps digestion and stool formation. Fibre reduces the transit time of excretion through the colon and prevents constipation.It additionally reduces secretion of digestive fluid acids and is coupled to a down risk of concretion formation.
4. Helps In Prevention Of Cancer: Many studies have prompt that Sajja has cancer-protecting properties. A study showed that regular intake of Sajja protects pre-menopausal ladies from developing breast cancer. Partly, this property has been attributed to the presence of polymer within the grains.
5. Possess Anti-Diabetic Effect: Not solely will Sajja lower the chance of development of diabetes in healthy people however additionally will increase insulin sensitivity, creating it an appropriate cereal choice for people who are diabetic.

Cauliflower Curry

Ingredients:

Cauliflower

Onion chopped

Green mirchi chopped

Tomato pury

Ginger Garlic paste as per taste

Cumin seeds

Mustard seeds

Salt as per taste

Coriander chopped

Oil-1 Tea spoon

Step-by-step procedure:

1.Chop the Cauliflower  after boiling with pinch of salt.

2.Pour one tea spoon oil into the pan after getting heated add cumin , mustard seeds ,finely chopped onion,Green Mirchi leave it for 2 minutes.

3.Add ginger garlic paste ,boiled cauliflower, tomato pury and salt then fry it 2 more minutes.

4.Finally,serve with coriander.

Veg Ravva Dosa

Ingredients:

1 Cup maida

1 Cup rice flour

1 Cup Bombay rava

2 Green Mirchi chopped

1 Onion chopped

Pepper powder as per taste

1 Grated carrot

Garlic paste as per taste

Salt as per taste

Coriander chopped
Oil for greasing

Step-by-step procedure:

1.Combine all the ingredients with water in a deep bowl and blend well until it gets running consistency.
2.Heat a non-stick tava and grease it gently using a little oil.

3.Pour a Spoonful of the batter on the tava and permit it to unfold to create a one hundred twenty five metric linear unit. (5") diameter circle.
4.Cook the dosa using a very little oil, on a medium until it turns golden brown in color from each of the edges.

5.Repeat steps for the remaining batter.

For Serving:

Coconut chutney:

Ingredients:Half  coconut,6 Green Mirchi,Small bowl of Peanuts,Salt to taste,Coriander

Procedure:

Grind all the ingredients with some water until it gets a fine paste.

Roti With Left Over Pongal

Ingredients:

1 Cup Pongal (left over)

1 Cup Rice flour

¾ fried peanut powder

½ teaspoon Red chili powder

1 cup coriander leaves

4 teaspoons Oil

Salt as per taste

Step-by-step procedure:

1.Combine all the ingredients with some water until it becomes a dough .

2.Divide the dough into small balls.
3.Roll the dough with rolling pin until it becomes thin like chapati.
4.Heat a non-stick tava and apply oil on it then cook the roti on both sides.

5.Finally,Serve with red mirchi chutney

Bread Bonda

Ingredients:

12 Bread slices

3 Potato

1/2 cup Frozen peas

1 Onion

2 tbsp Chopped coriander

1 tsp Jeera/ cumin seeds

1 tsp Red chilli powder 

1/2 tsp garam masala

1/8 tsp Turmeric

Salt  to taste

Oil

Step-by-step procedure:

1.Pressure cook potato for three whistles at the side of green peas with very little water. Once done, strain the water and cool down. Peel off the skin of potato and break it roughly.

2.In a kadai, add a tsp of oil, splutter jeera and add finely shredded onion. Fry till transparent and add the potato peas mixture. Add red chili powder, garam masala powder, turmeric and salt then Add a tbsp of water and blend well.
3.Keep flame to medium and fry for 2-3 minutes till dry. Add Coriander leaves and blend. Transfer to a bowl and let it be cool. Make equal sized balls out of it.
4.Trim off the edges of the bread neatly with a knife employing a knife. In a very broad vessel add water (say one inch high). Provide the bread, a fast dip on one aspect and take it out.
5.Keep the rolled potato ball within and cover it as you squeeze it and roll into ball/ bondas. Whereas shaping, ensure to squeeze out the water too. As you form the bondas, heat enough oil in Kadai too. Oil ought to be hot however not fuming hot.

6.Add few bondas at a time and keep turning gently with ladle to make sure even browning. Cook in medium flame to urge crisp outside. Drain in paper tissue. Repeat to end.

7.Serve hot with Tomato ketchup

Beetroot Lassi

Ingredients:

1 small beetroot

1 cup yogurt

2 tbsp sugar

2 tbsp milk

4-5 ice cubes

Step-by-step procedure:

1.Peel the beetroot. 

2.Wash and roast it a fire until you see burnt spots on the skin.

3. Let it cool.
4.In the mixer mix everything on for thirty seconds.
5.Sieve the homogenized lassi through a fine sieve. This step is elective,however it offers nice swish texture to lassi.
6.Finally serve the chilled lassi.

Carrot Dosa

Ingredients:

1 cup grated Carrot.

1 cup rice flour.

½ Half cup grated coconut.

2 Tsp sugar

2 tsp finely chopped green chilies

5 tbsp fresh curd

Salt to taste

Oil for cooking and greasing

Step-by-step procedure:

1.Combine all the ingredients at the side of 1¾ cups of water in a very deep bowl and blend well to create a batter of running consistency.
2.Heat a non-stick tava (griddle) and grease it gently employing a very little oil.
3.Pour a ladleful of the batter on the tava (griddle) and permit it to unfold to create a one hundred twenty five metric linear unit. (5") diameter circle.
4.Cook the dosa employing a very little oil, on a medium until it turns golden brown in color from each of the edges.
5.Repeat steps a pair of to four to create eleven additional dosas.
Serve instantly with Coconut chutney

Cauliflower Rice

Ingredients:

1.Black pepper

2.boiled rice

3.cumin seeds

4.garlic

5.cauliflower

6.oil

7.mustard seeds

8.onions

9.salt

Step-by-step procedure:

1.Take one cup of half  boiled rice.

2.Grind Black Pepper,Cumin seeds,Garlic into a fine paste.

3.Boil the cauliflower and cut into small pieces.

4.Pour one teaspoon oil into a pan,after getting heated add Cumin seeds,Mustard seeds.

5.Add finely chopped onion and prepared paste leave it for 2 minutes.

6.Next, add boiled cauliflower,salt then fry for 2 minutes again.

7.Finally, add boiled rice and mix it thoroughly.

Garnish:

Garnish with coriander and curry leaves on top and serve hot and tasty cauliflower rice along with Raitha.

Carrot French Fries

Ingredients:

1.Carrots

2.Corn flour
3.Maida(All purpose flour)

4.Garam masala

5.Red chilli powder

6.Coriander powder

7.Salt to taste

8.Oil for deep fry

9.Tomato ketch up

Step-by-step procedure:

1.Peel the skin of the carrots then cut into strips.

2.Now,take carrots into a deep bowl add all the
 ingredients and mix them.
3.Take a pan and pour oil for deep fry.
4.Make sure that oil is heated then drop the carrots into it.
5.Fry them until it turns to golden brown colour.

6.Finally,Serve with tomato ketch up.

Veg Bullets

Ingredients:

1.Potato

2.Carrot

3.Beans

4.Cauliflower

5.Green peas

6.Sweet corn

7.Chopped onion

8.Garam masala

9.Amchur masala

10.Red chilli powder

11.Salt

12.Tomato Ketch up

13.Oil

Step-by-Step procedure:

1.Boil potato,carrot,beans,cauliflower,green peas,Sweet corn(vegetables as your wish).

2.Strain them and smash tem in a bowl.

3.Add finely chopped onion,maida(all purpose flour),corn flour ,red chilli powder,amchur powder,garam masala and finally add salt.

4.Mix well still forms a dough.

5.Then make dough as bullet shaped size.

6.Deep fry them in oil still golden colour comes.

7.Finally Serve with tomato sauce.