Showing posts with label Wheat Based. Show all posts
Showing posts with label Wheat Based. Show all posts

Parangikkai Sweet Vadai by Sripriya

Parangikkai / Ashgourd - 1/4 kg
Rawa - 4 tbsp
Wheat Flour - 2 cups
Maida - 1/8 cup
Cardamom - 1/2 tsp
Jaggery - 1 1/2 cups

Peel the Ashgourd/ Parangikkai. Steam the parangikkai till done in a pressure cooker. After cooling, mash the gourd and mix the jaggery well to it. There should be no lumps of jaggery in it. Add all the flours and also the cardomom powder. Mix well without adding water. (There would be no necessary of adding water to the dough). Add water if needed. The should be like Vadai maavu consistency. You can make small balls and fry it in the oil. Children would like it and  can be served as after school snacks. 

Samba Rawa Vegetable Upma

Roasted Samba rawa - 1 cup 
Mixed vegetables - 
Potato,beans,carrots and peas. 
ginger- few cut finely 
green chillis-2(small) 
red chillies-2 
Onions- 1 big 
Tomatoes-2 medium 
curry leaves-few sprigs 
coriander -for grarnishing 
salt- as req. 
water-2 to 2 1/2 cups 
For seasoning- mustard, urad dal and chana dal( kadala parupu) 

In a pan add little oil and when slightly hot, add mustard,then urad dhal, chana dhal and chilies (to suit to your taste) add ginger and curry leaves. Then add onions and saute . when onions turn translusent add tomatoes. Then add 2 cups of water and salt . when water begins to boil. add steamed vegetables( can be done in microwave or cook first keep aside) add turmeric.and mix well. simmer for a few minutes till the water gets fully absorbed . add a teaspoon ghee and mix well. 
Add coriander for garnishing. This is a very nutritious receipe and suits well for the diabetics.

Chappathi Cheese Gujiya

For Stuffing - 
250 gm boiled potato, 
2 medium size onions, 
100 gm green peas, 
150 gm Amul Cheese, 
1 tea spoon garlic paste, 
1 tea spoon ginger paste, 
1 tea spoon Jeera, 
1 tea spoon mustard, 
½ tea spoon red chili powder, 
½ tea spoon turmeric powder, 
1 ½ tea spoon chat masala, 
3 table spoon refined ground nut oil, 
2/3 green chili, 
50 gm green coriander leaves, 
1 ½ tea spoon or as per taste salt

For frying - 250 gm refined ground nut oil 

For dough - 
100 gm rava, 
100 gm maida, 
2 tea spoon amul butter, 
salt as per taste, 
water so as make dough

Peel of the boiled potato skin and then cut it into fine pieces neither thick nor thin medium size.
Finely chopped onions.
Take a frying pan on moderate flames and 3 table spoon of refined oil.
Heat oil then add mustard, jeera then add onion, cut green chili till golden brown.
Add ginger – garlic paste, red chilies powder, turmeric powder.
Then add boiled potato and salt stir this well make subji.
Remove the subji from gas and keep aside and then add chat masala, finely chopped coriander leaves and finely chopped amul cheese.
Take a small lump of dough and make a small less than saucers shape or puri shape roti of this.
In this Puri stuff the above mention potato sabji and give shape of gujia.
Take a deep frying pan on moderate flame add refined ground nut oil and fry all chatpati cheese gujia until light golden brown. 
Serve hot gujia with tomato sauce or chutney. This yummy dish definitely like by all age groups. 

Wheat Rawa Pulav by Sripriya Ayyangar

Wheat based contest entry by Sripriya Ayyangar.

Oil - 3 tbsp
Ghee - 3 tbsp
Mustard - 2 tsp
Jeera - 2 tsp
Red Chilly - 2 nos
Cloves - 2 nos
Cinnamon - 1' piece
Cardamom - 2 nos
Bay leaf - 1 no.
Wheat Rawa - 2 small cups
Water - 5 small cups
Potato - 2 nos
Carrot - 2 nos
Beans - 5 to 8 nos
Cabbage - 100 gms
Capsicum - 1 No
Green Peas - 150 gms
Tomato - 2 nos
Curry Leaves - 2 Sprigs
Coriander leaves - 1 handful
Mint leaves - 1 hand ful
Lemon Juice - 2 tsp
Green Chilly - 3 nos
Ginger Garlic Paste - 2 tbsp
Grated Coconut - 2 tbsp

Cut all the vegetables to desired shape and size. Wash the greens well and cut them seperately and keep them ready for dressing. Take little ghee (1 tbsp) in a pan. Roast the rawa well till golden brown colour. By doing this we can separate the lump formation. Spread it in a plate.  

Now heat oil and ghee in a pan. Add all dry masalas to it. Fry them till they become golden brown colour. Now add all the vegetables and ginger garlic paste to them. Saute them for 5 to 10 mins till all the dry masalas and veggies are mixed well Now add 1 tsp of turmeric and salt as per your need to it. Mix them well and pour water to this rawa and vegetable mix. Add lemon juice and mint leaves to it. After it starts boiling close the pan and steam them till rawa and vegetables are cooked well. Garnish them with freshly cut coriander and little of coconut shreads. Serve hot. 

Wheat Rawa Puliyogare by Suresh Balaraman

Wheat Rava- 1cup
Ghee 4 tablespoon
salt to taste
cashew 5 nos roasted in ghee
puliyogaray mix

Dry roast wheat rava flour.add salt to taste with 1 1/2 cup of water and cook in medium heat.stir well.add puliyogaray mix as needed (mtr ready made paste) mix well.add cahew raosted before with coriander garnish. takes 25 minutes for preparation.

Sweet Wheat Dosa

Wheat based recipe contest entry by Krithika Kartick

Preparation time: 20mints
Jaggery - 1.5cups
Wheat – 2 cups
Cardamom powder - a small pinch
Ghee – half spoon
Batter preparation:
Make jaggery to a fine powder, add the cardamom powder and wheat and mix with little water to the consistency of our normal dosai batter.
Mix the batter well.
Take a non stick pan ,smear the pan with ghee, and hot sweet wheat dosas are ready
P.S: Do not use oil for making the dosa..Use only ghee for making the dosa.

Samba Godhumai Adai by Bhooma Sudhakar

Wheat based recipes posted by Bhooma Sudhagar

Samba rawa - 1 cup
Toor Dhal,Urad dhal and channa dhal - 1/2 cup (mixture of dhals).
Raw rice or boiled rice - 1/2 cup
Onion - 2
Red Chillies - 4
Jeera - 1 tsp
black pepper - 1/4 tsp
ginger - small piece.
Asafoetida - little
Curry leaves - 2-3 strings
Salt - As needed.

1. Soak the Samba rawa separately for 1 hour and soak the dhals and the rice together for 2 hours.
2. Add the dhals and rice with red chillies,jeera, black pepper,ginger and asafoetida and grind it
coarsely in the mixer grinder.
3. Last add the samba rawa and grind it in adai batter consistency. Add the salt.
4. Chop the onions, curry leaves and coriander leaves then add it to the batter.
5. Heat the greased tawa, pour 1 or 2 laddles of the batter, pour oil around. Then flip it over and cook the other side.
Now the Samb rawa Adai is ready to eat. Serve it hot with avial/coconut chutney.

Oats Idly by Sowpernica

Wheat based recipes contest entry posted by Sowpernica

Oats – 1 ½ cup
Rava (or wheat rava) – ¾ cup
Salt – 1 ½ teaspoon
Curd – ¾ cup
Hing – ¼ teaspoon
Corrinader leaves – 2 teaspoons (finely chopped)
Green chillies – 2 (finely chopped)
Baking soda – ½ teaspoon
Oil – 1 teaspoon
Water – ½ glass
Mustard seeds – ½ teaspoon
Dry roast oats for 2 to 3 minutes & keep aside to cool.
Dry roast rava as well till golden brown.
Heat oil & add mustard seeds, allow spluttering.
Grind roasted oats to powder.
Add seasoning & rest of the ingredients.
Add more water for consistency (neither thick nor watery)
Pour onto greased idli plates & steam till idli cooker whistles.
Suggestions: Grated carrots could also be added.

Paal Poli by Sowpernica

Wheat based recipe posted by Sowpernica

Atta – 1 cup
Milk – 2 ½ cups
Sugar – 10 teaspoons
Cardamom powder – ¾ teaspoon
Oil – to deep fry pooris
Ghee – 2 teaspoons
Cashews – 5 (broken to small pieces)
(This recipe is traditionally made with maida, but I have used whole wheat atta instead, which makes the recipe healthier)

Boil milk in a thick-bottomed pan/vessel till it becomes 2 cups.
Add sugar & cardamom powder, mix well.
Allow boiling for 2 more minutes.
Keep aside till it cools.
Fry cashew pieces in a teaspoon of oil till golden brown.
Heat oil in a deep kadai.
Mix atta & a teaspoon of ghee, make dough.
Make small balls.
Roll them into pooris.
Fry in hot oil.
Keep aside till it cools.
Arrange pooris in a plate.
Add milk on top till pooris immerse.
Garnish with fried cashew pieces & serve.
Keep in freezer compartment for about 15 minutes before serving.

Wheat Rawa Vadai

Wheat based recipes posted by Shripriya 

1. Wheat rawa: 1 cup (roasted)
2. Rice flour : 1 cup
3. Green chillies - 2 chopped fine
4. Ginger - 1 inch piece chopped fine
5. Curry leaves and Coriander leaves - few strings chopped fine
6. Onion - 1 small chopped fine (optional)
7. Sour curd - about half cup (optional)
8. Salt - to taste
9. Oil - to fry
Mix all the ingredients from 1 through 8. If you like a little sour taste for the vadas then add sour curd else mix it only with water. The batter should be in medu vadai batter consistency. Leave it aside for about 15 minutes. Heat the oil in a kadai, and make vadas with the batter and deep fry them. Can be relished with any kind of chutney or sauce.
Variation: Can boil one potato and mash and add it with the batter, it can be called as "Urulaikizhangu Rawa Vadai"!!!!

Crunchy spicy broken wheat snack powder

Wheat based recipe post by Saloni Ramachandran

First I thought I’ll name it as “Anamika snack” as I didn’t have a name for it originally. Then realized it would become like “Anamika” is the owner of this recipe so to avoid such confusions I gave this slightly long and confusing name!
This will some become the favorite snack of your household pretty soon. Kids will love it because of its crunchy taste & powdered form, instead of the usually made solid/semi-solid snack items. It makes a wonderful instant evening time snack for your kids and family if you are bored and don't want to get into something heavy and elaborate for a change.

Preparation Time:-
 5-7 Minutes
1 Cup of Large  Sized Broken Wheat (Big Granules are preferred because they richer taste and flavor) - 100gms
3/4 Cup of Kobbari Powder (Dry shredded coconut) - 60-75gms
2-3 Green chillies
Tamarind - 1/2 a strip or less (depending on your taste bud for tanginess)
Curry Leaves one string (optional)
Asafoetida/Hing - 1 pinch
Salt to taste 
For Seasoning:-
Oil - 1 tablespoon
Mustard Seeds - 1/2 tablespoon
Urad Dhal - 1 tablespood
Cumin Seeds (optional) - 1/4 tablespoon
Preparation Method:-
1. Slightly Roast the broken wheat in a medium flame until about 2 mins so it loses any moisture (do not roast until color change).
2. Now, in a mixer, grind the roasted broken wheat, dry shredded coconut  powder, green chillies, tamarind, asafoetida, curry leaves and salt.
3. The ground mixture should be coarse in texture and should not be a very fine powder.
4. Now, in a pan heat 1 tablespoon of oil and add mustard seeds, urad dhal and cumin seeds, once the urad turns brown and mustard splutters, add the ground coarse powder into the pan and start stirring and sautéing continuously for 5 mins.
5. You will notice a slight change in the color and the powder will start getting crispy, you can turn off the gas and serve hot.
6. If you are a person who loves the crispy and crusty taste a lot then keep stirring the mix further more until you see more dark brown crusts.
Tip: You can try out the same thing with Aval/Poha, it will come out really good.

Veg Cutlet using wheat flour

Wheat based recipe by Saloni Ramachandran 

This vegetable cutlet made of wheat dipping is of great taste and also very nutritious for those young and busy bodies that are always up and running :-)
Makes a wholesome snack with the right blend of vegetables and wheat it's sure to become a favorite evening time snack of everyone in the family!
Preparation Time:
About 45 minutes
1 cup of wheat flour (100gms)
1 large potato
1 cup of finely chopped mixed vegetables (Green peas, Carrots, Beans)
2 Onions finely chopped (I personally don't like using onions but some may like it!)
small amount of finely chopped coriander leaves (optional)
1 tablespoon of red chilli powder (reduce if you want it less spicy)
1 tablespoon of dhania powder/corriander powder
Asafoetida/Hing (1 pinch) (Use only when you don't use onions)
1 inch of finely chopped ginger
10. Salt to your taste
11. 1 cup of bread crumbs or rusk powder
12. Oil as required to fry
How to Prepare?
1.Deep boil, peel and evenly mash the potatoes and make a ball out of it and 
     keep it aside.
2.Cook the mixed vegetables until they are tender but not very soft.Strain the
     vegetables from any excess water used for cooking and set aside.
3.In a big bowl, add 50gms of wheat flour and add the mashed ball of potato 
    into it. Blend these two very well so that they form the binding for the cutlet,
    just add very little water if the mix is too dry. Please remember that dough
    vegetable mix should be firm and not loose.
4.Now, add all the cooked vegetables, chilli powder, dhania powder, salt,hing,
    onions to this big bowl containing mashed potato and wheat flour mix and
    mix it evenly cautious enough not to crush the vegetables out of shape.
5.In a small bowl, add the remaining wheat flour and add water to make a
    batter like that of dosa batter's consistency and set aside.
6.Great hands with excessive oil and make small ball out of the vegetable
    mixture prepared in the large bowl. keep the ball of dough vegetable mix on
    palm and press with the other so that it takes a circular shape. Make sure
    the circular shaped mix is not very thick. (1/2 an inch or little less would
7.If you would like your cutlets to be square in shape then use a knife to cut it
    into the shape you want.
8.Now take a long tray and spread the bread crumbs/rusk powder in it.
9.Next step is to dip each of these circular veg/dough mix in the wheat flour
    batter kept in the smaller bowl and roll it in the tray containing the bread   
    crumbs/rusk powder.
10.In a frying pan (non-stick preferred), add little amount of oil let it heat-up,
      once the oil is ready place the cutlet rolled in the bread crumbs in the pan
      and have it fried on both sides until it turns golden brown.
Instead of wheat flour batter, sabudhana (Javvarisi/Sago) can be used. But, the Sago should be soaked in water over night and cooked softly and strained without water.
Similarly, in the place of wheat flour batter, rava/sooji and rice flour (in equal parts) can also be used.
Serve cutlets hot with tomato chutney/ketch-up/corriander chutney!!!

Wheat Veggie Rolls by Bhooma Sudhakar

Wheat based recipe by Bhooma Sudakar

 Atta – 2 cup
Maida – 1 cup
Carrot, cabbage, capsicum, peas – one cup each (finely chopped)
Green chillis – 2
Pepper powder – 1 tsp
Salt to taste
Oil to fry.
Mix the atta and maida with salt and water, make dough.
Heat the pan, pour little oil, add green chillis, all veggis stir well and half cook it. add pepper powder and salt. Keep it aside till it cools.
Make a small balls of atta, roll them into small pooris.
Take one spoon full of mixed veggis place it in one corner of the round, and roll it nicely and close the ends as the stuffing should not cum out when you fry. (make sure that you remove the green chills before stuffing)
Heat the pan, add oil, put the rolls one by one fry both the sides till it turns golden.
Now, Hot Wheat Veggi rolls are ready to serve with tomato sauce.  
suggestion :- pls add the green chillis, as whole. as it will be difficult to remove before stuffing.. 

Wheat Rawa Pineapple Halwa

Recipe posted by Gowri Suresh
Wheat Rava- 1cup
sugar 1 cup
Ghee- 3tbspoon
Pineapple small tin
roasted cashewnuts for decoration

Dry roast wheatrava with little ghee.Powder this along with sugar in a blenderIn Vanali(only sweet making vanali) mix this along with 2 cup waterIn 2 cups water we can use pineapple syrup also.Stir well by adding little by little gheeAdd pineapple pieces in last 5 mtsFinally add saffron soaked in milk It takes 15-20 mts to get cooked well.Transfer this to ghee greased tray Decorate this with roasted cashew .We can cut this into diamond or square shape or appdiye sapdalam.

Wheat Adai or Gothumai Adai

Contest Entry posted by Shripriya A Ramakrishnan (SRK)

Wheat flour - 1 cup
Toor Dhal and Bengal gram dhal - Fistful of each one.
Urad dhal - 2 table spoons
Raw rice - 2-3 tablespoons
Red Chillies - 4
Asafoetida - little
Curry leaves - 2-3 strings
Coriander leaves -
Salt - As needed.

1. Soak the dhals and the rice together for 2 to 3 hours. Add red chillies and asafoetida and grind it coarsely in the mixer grinder.
2. Add the ground mixture to the wheat flour and mix them without forming lumps. If you want a little sour taste, you can add sour buttermilk instead of water while mixing. The batter should be in adai batter consistency. Add the salt.
3. Chop the coriander and leaves and curry leaves finely. Add it to the batter.
4. Pour 1-2 laddles full in the greased tawa and pour a teaspoon of oil around. When done flip it over and cook well the other side too.
5. Have it with your desired chutney/sambhar/molagapodi.

Godhumai Pongal / Wheat Pongal by Uma Sridharan

Contest entry by Uma Sridharan for Wheat based recipe contest


Godhumai Ravai 1 cup
Moongdhall 1/4 cup
Ginger 1 tbsp choopped
Jeera 1 tsp
Pepper corn 1 tsp crushed
Asafoetida 1/2 tsp
Turmeric powder 1/2 tsp
Curry leaves
Salt to taste
Ghee 3 tbsps


Pressure cook godhmai ravai and moongdhall with 2 cups of water.
Mash the pongal. Add salt, ginger, crushed pepper corn, asafoetida and jeera.
Fry curry leaves in ghee and add it to the pongal. Mix well.
serve hot with Coconut chutney and kothsu

Recipe to make healthy Godhumai Idly or Wheat Idly by Uma Sridharan

Wheat Based contest entry posted by Uma Sridharan

Whole wheat 2 cups
Urid dhal
(Muzhu ulundh) 1 cup
Fenugreek 1 tsp
Salt to taste

Soak wheat, fenugreek seeds and urid dhall seaprately. soak them for 1/2 hour.
Start the grinder. Now add fenugreek seeds. Let it grind for 2 to 3 minutes. Now add urid dhall.
When urid dhall is half done, add soaked wheat and grind to a smooth batter. add salt.
Let the batter ferment for 8 hours.

Pour them in Idly moulds and steam them for 7 to 10 mts.

Serve hot with vengaya chutney or pudina chutney or veg kurma

Wheat Oothappam by Uma Sridharan

Wheat based contest entry by Uma Sridharan

Atta 1 cup
Curd 1/2 cup
salt to taste
soda bi carb a pinch
coconut milk 1/2 milk
Turmeric powder a pinch

Mix atta, curd and salt. Pour enough water to make it a thick batter. Prepare the batter without any lumps. Keep it aside for 6 to 8 hours.
Now mix coconut milk, soda bicarb and turmeric powder to the batter. mix well.
Grease dosaikal or nonstick tava. Pour one big laddle of batter in the tava. sprinkle oil or ghee around oothappam. when it becomes golden brown, Turn side and cook.
Serve hot with coconut chutney. Finely chopped onions, carrots or cheese can be used as topping.

Kothamalli Vadai

A wheat based contest entry posted by Sripriya Ayyangar.
Gram Flour - 2 Cups
Wheat Flour - 1/4 cup
Rawa - 1/4 cup
Rice or Corn Flour - 1/2 cup
Ginger Garlic Paste - tbsp
Sugar - 1 tbsp
Salt to taste
Lemon Juice - 2 tsp
Ginger - 1 inch piece
Eno Salt - one sachet
Coriander Leaves - 4 cups
Turmeric Powder - 1/2 tsp
Chilly Powder - 2 tsp
Poppy seeds - 2 to 4 tsp
White sesame seeds - 2 to 4 tsp
Ground nuts - 1/2 cup
Garam Masala Powder - 3 tsp
Oil to fry

Dry mix all the powders except Eno Salt and Coriander Leaves. Add the coriander leaves the powders and make a paste to the consistency of batter. Add the Eno Salt and mix the batter fast. This will help in the batter rise. Grease a shallow plate and pour the batter in it and pressure cook in medium flame for about 20 mins. Transfer it to another flat vessel and cut into desired shapes. Fry the pieces in oil and serve with coriander chutney or tomato sauce.
It can also be toss fried in a shallow pan. Instead of coriander leaves, mint leaves or methi leaves can be used.

Godumai Rawa Payasam / Wheat Rawa Payasam by Uma Sridharan

Contest entry posted by Uma Sridharan
Godhumai Ravai 1 cup
Milk 3 cups
sugarless khova 1/2 cup
Jaggery 1 cup
cardomom powder 1 tsp
cashewnuts & raisins to decorate
Wash godhumai ravai, add 1 cup of milk and 2 cups of water. Pressure cook for 10 mts.
Ravai should be thoroughly cooked.
Boil remianing two cups of milk. dissolve jaggery in little water and strain. Add it to the milk. bring it to boil.
Now add cooked godhumai ravai. mix well. Cook it in sim flame.
Add sugarless khova and cardomom. Fry cashewnuts and raisins in ghee and add it to the payasam. Serve hot.