Tadka Times

Category: Breakfast/Dinner Recipes

  • Varagu/Kodo Millet Vegetable Upma

    – Without adding oil in a pan, sauté varagu rice until golden brown – Add oil in a pan and sauté mustard, bengal gram, urad dal, curry leaves, onion, chopped carrot, beans, capsicum, green peas, sweet corn niblets, ginger, green chillies, turmeric powder, 1 cup varagu rice, 3 cups water, grated coconut, salt and boil…

  • Pesarattu/Green Gram Dosa

    – Soak 1 cup green gram and 4 tbsp of raw rice – Grind the above with 1 onion, 1 piece ginger, 1 tsp cumin seeds, 5 green chillies, little coriander leaves and salt – Make dosa in the tawa and top it with chopped onions

  • Rava Dosa

    – Mix 1/2 cup rava, 1 1/2 cup rice flour, 1/4 cup maida, chopped pearl onions, green chillies, ginger, cumin seeds, crushed pepper, asafoetida powder and salt – Add tadka to it and make the batter to running consistency

  • Aval/Poha Upma

    – Wash poha in normal water, drain it and keep aside – Add oil in a pan, saute cumin seeds, cashews, chopped onions, slit green chilly, boiled green peas, chopped potato and tomato – Once the veggies are well cooked, add turmeric powder, pepper powder and salt – Then add soaked poha, coriander leaves and…

  • Kollu/Horse Gram Porridge

    – Dry roast horse gram and broken green gram until golden brown – Pressure cook par boiled rice, little horse gram and little broken green gram – Once the pressure subsides, add salt according to taste

  • Saamai/Little Millet Khichdi

    – Add oil in a pan and sauté mustard, broken urad dal, bengal gram, cashew nuts, chopped onions, ginger, green chillies, chopped tomato, drumstick leaves and salt – Add 3 cups water to it and let it boil for sometime – Add 1 cup saamai and once it comes to khichdi consistency, add grated coconut…

  • Paruppu Adai

    – Soak 100 gms parboiled (idli) rice, 50 gms bengal gram, 25 gms broken green gram, handful of toor dal and handful of urad dal (OR) – Soak 100 gms parboiled (idli) rice, 25 gms black chickpeas, 25 gms whole green gram, 25 gms kaara mani, 25 gms bengal gram and handful of urad dal…

  • Wheat Flour Dosa

    – Add finely chopped pearl onions, ginger, green chillies, curry leaves, cumin seeds, crushed pepper, asafoetida powder, salt to 1 cup wheat flour and 1/2 cup rice flour – Add oil and sauté mustard and urad dal – Add this to the batter and make it to a watery consistency

  • Ice Briyani Kanji

    – Grind pazhya saadam, curd, small onion, green chilly, ginger, curry leaves, coriander leaves, asafoetida powder and salt – Add water to get the required porridge consistency

  • Dosa Puliyodarai

    – Prepare very thick dosa and cut them into small pieces – Add little oil and sauté red chillies, coriander seeds, bengal gram, pepper, fenugreek seeds and asafoetida cake and grind it to a coarse powder – Add oil and sauté mustard seeds, bengal gram, red chillies, curry leaves, tamarind juice, asafoetida powder, turmeric powder…