wheat recipies

8/3/2019 Wheat Recipies

1/18

Ingredients to wheat idlis:

Print this

Wheat rava looks like coarse semolina.They should not be fine like powder or

can be made with cracked wheat too but run in mixie to make it coarse thecracked wheat. Have a glance if you haven't seen yet!

Wheat rawa: 1 cup

Sour Yogurt:1 cup

Water: 1/2 cup

Salt: according your taste

Baking soda: 1/2 tsp

Cilantro & curry leaves: 1 tbsp chopped

Seasonning:

Channa dhal: 1 tsp

Urad dhal: 1tsp

Mustard seed: 1 tsp

Cashew: 1 tbsp Broken (optional)
http://cham.spiceclub.googlepages.com/wheatidlishttp://cham.spiceclub.googlepages.com/wheatidlis


2/18

Grated coconut (opti): 1 tbsp

Oil: 1 tsp

Onion: 1 /4 minced finely

To grind or u can chop it too:

Green chilis: 3 numb Grind with little water (good if u want to feed kids )

How to prepare the instant idlis?

Heat oil and season with all the ingredients and fry the onion for 2 min! addto the dry ingredient (Baking soda,wheat, salt) mixture, pour the yogurt,

water , grinded green chilis and mix into idli batter consistency (little thick).

Grease idlis mold, fill the idli mold and steam for 10 min. When you insert atoothpick, it should come up clean.

Now you can serve those idlis with chutney.


3/18

*This wheat idlis is my second entry to OS2 created by the duo in DinningHall forum. Don't forget to vote if you like my healthy entry at July 1 rst!

What a fun event!

*As far it is instant idli, u can make it without any hassle . I am sendingthose healthy idlis to WBB , originated by Nandita , and this

month Raaga choose to make it express breakfast

*Yogurt is the main ingredient to bring any dish an instant sour taste, whichis a key ingredient to make soft with the raising agent (baking soda) for

instant idlis. Sending to Siri who is hosting Frozen yoghurt.

Coconut, I cannot imagine a dish without it, I sprinkle at least some grated

coconut in all my curries even little coconut has been added to the wheat
http://dininghall.reciplicity.com/viewtopic.php?t=117http://dininghall.reciplicity.com/index.php?sid=a52934ff5ca12816b4679986612304ffhttp://dininghall.reciplicity.com/index.php?sid=a52934ff5ca12816b4679986612304ffhttp://chefatwork.blogspot.com/2008/06/express-breakfasts-featuring-gava.htmlhttp://saffrontrail.blogspot.com/http://chefatwork.blogspot.com/2008/06/express-breakfasts-featuring-gava.htmlhttp://siri-corner.blogspot.com/2008/06/frozen-yogurt-cool-summer-event_03.htmlhttp://1.bp.blogspot.com/_RKkrZfQW4cI/SGKAuU1nNcI/AAAAAAAAB2E/HBSQlM-7oBg/s1600-h/FrozenYogurt.jpghttp://3.bp.blogspot.com/_RKkrZfQW4cI/SGKBEslQ4HI/AAAAAAAAB2M/st6GEXHDpl0/s1600-h/WBB.jpghttp://www.slide.com/s/cHTx9FATwT-VcKPbnseCbp0njp53Mhjo?referrer=hlnkhttp://dininghall.reciplicity.com/viewtopic.php?t=117http://dininghall.reciplicity.com/index.php?sid=a52934ff5ca12816b4679986612304ffhttp://dininghall.reciplicity.com/index.php?sid=a52934ff5ca12816b4679986612304ffhttp://chefatwork.blogspot.com/2008/06/express-breakfasts-featuring-gava.htmlhttp://saffrontrail.blogspot.com/http://chefatwork.blogspot.com/2008/06/express-breakfasts-featuring-gava.htmlhttp://siri-corner.blogspot.com/2008/06/frozen-yogurt-cool-summer-event_03.html


4/18

idli. I would strongly advice if you re dieting dont add coconut in Idlis! Myidlis and chutney are ending to the coconut event.

Coconut& tamarind chutney

Print this

Ingredient:

Coconut: 1 /2 cup freshly grated

Dhalia dhal (pottu kadalai): 1 /4 cup

Tamarind: 1/2 inch piece (soaked in hot water- or add little water and

microwave 10 senconds)

Green chilis: 3 num or reduce or increase according ur taste level but 3

would be perfect mild.

Salt: according your taste

Grind everything together and season with the ingredient below.

Seasoning:

Mustard : 1/2 tsp

Urad dhal: 1/2 tsp

hing: a pinch

Oil: 1 tsp

curry leaves: few for smell

Add oil first and season with the ingredient and stop once you heard thecracking sound.The coconut is balanced with the tangy taste of tamarind,

which brings an unusual taste to coconut chutney. Goes well with any idli,dosa, rotis
http://cham.spiceclub.googlepages.com/coconuttamarindchutneyhttp://cham.spiceclub.googlepages.com/coconuttamarindchutney


5/18

Pepper chickenIngredients:

Chicken: 3 thighs (4 drumsticks) - cleaned

Onion: 1 minced

Whole black pepper: 1 tbsp

Ginger-garlic paste: 1 tsp

Chilli powder: 1 tsp

Coriander powder: 1 tsp

Turmeric: tsp

Salt: per taste

Curry leaves: 2 sprigs

Oil: 2 tbp

Seasonning:

Clove:2Bay leaves: 1

Cinnamon stick: inch

Method:

Marinate the chicken:

Marinate the chicken with turmeric, chilli powder with tsp of ginger- garlic paste for hour.

Roast the whole black pepper:

Add few drops of oil in pan and roast the pepper until they start to pop and aromatic.

Grind into powder or paste.

Note: In India, the chicken takes a little more time to cook. I would suggest the whole process could be d

Heat the pan with oil; start with the seasoning ingredients and add the onion fry until translucent. Add the

the marinated chicken, pepper powder/paste, coriander powder, salt, add cup of water. Cover the pan a

keep in medium heat until the chicken start leaving the oil. Sprinkle the curry leaves and switch off the s

The pepper chicken and plain rice with rasam is great combination.

Another Note: If you think at the end it is less spicy, try to add green chillis, the dish will turn spicy or e

Instant dosa mixNo fermentation, grinding require:

Ingredients:


6/18

Equal amount of

Whole wheat flour

Bengal gram flour

Rice flour

Urad dhalMix with water and adjust the salt to make the batter.

Bulgur Bisi Bele BathMy most favourite and comforting food after hot piping rasam is this Bisi bele bath, usually i used toprepare this yummy comforting dish using rice and toor dal for a change i tried them making with

bulgur and toor dal with mixed veggies for my surprise this bulgur BBB turned outmarvellous,delicious,comforting,healthy and absolutely guilt free, everyone at home enjoyed thisdelicious Bulgur BBB with papads and chips while i enjoyed them with spicy lemon pickle...Of coursea healthy food to enjoy either for lunch or for dinner and its completely wholesome and hearty coz of

bulgur and dal with plenty of veggies, they tastes absolutely divine when they are served with adollop of ghee,u can completely skip the ghee if u r a healthnut..Sending to Veggie Hut'sWinterWarmers..

Visit Srivalli,Reva,Monika,PJ,Priyavaasu,Jay,Azeema,Ayeesha,Veena,Soumya,Gayathri&Ushafortheir recipes as we are running blogging marathon together for this whole month.

1cup Bulgur1/2cup Toor dal2cups Mixed diced veggies (carrot,beans,zucchini,potato,chow chow,brinjal)
http://theveggiehut.blogspot.com/2010/12/event-announcement-and-c3-soup.htmlhttp://theveggiehut.blogspot.com/2010/12/event-announcement-and-c3-soup.htmlhttp://spicingyourlife.blogspot.com/search/label/Blogging%20Marathonhttp://www.kaarasaaram.com/search/label/Blogging%20marathonhttp://www.kaarasaaram.com/search/label/Blogging%20marathonhttp://sinamontales.wordpress.com/tag/blogging-marathon/http://sinamontales.wordpress.com/tag/blogging-marathon/http://seduceyourtastebuds.blogspot.com/search/label/Blogging%20Marathonhttp://enveetukitchen.blogspot.com/search/label/Blogging%20Marathonhttp://enveetukitchen.blogspot.com/search/label/Blogging%20Marathonhttp://luvgoodfood.blogspot.com/search/label/blogging%20marathonhttp://azeeskitchen.wordpress.com/category/blogging-marathon/http://tasteofpearlcity.blogspot.com/2011/01/epi-and-blogging-marathon.htmlhttp://tasteofpearlcity.blogspot.com/2011/01/epi-and-blogging-marathon.htmlhttp://veenasvegnation.blogspot.com/search/label/Blogging%20Marathonhttp://traditional-indian-cooking.blogspot.com/search/label/BLOGGING%20MARATHONhttp://traditional-indian-cooking.blogspot.com/search/label/BLOGGING%20MARATHONhttp://gayathriscookspot.blogspot.com/2011/01/arusuvai-chain-mystery-ingredient-and.htmlhttp://www.myspicykitchen.net/tag/blogging-marathon/http://www.myspicykitchen.net/tag/blogging-marathon/http://www.flickr.com/photos/42438326@N08/5373409240/http://theveggiehut.blogspot.com/2010/12/event-announcement-and-c3-soup.htmlhttp://theveggiehut.blogspot.com/2010/12/event-announcement-and-c3-soup.htmlhttp://spicingyourlife.blogspot.com/search/label/Blogging%20Marathonhttp://www.kaarasaaram.com/search/label/Blogging%20marathonhttp://sinamontales.wordpress.com/tag/blogging-marathon/http://seduceyourtastebuds.blogspot.com/search/label/Blogging%20Marathonhttp://enveetukitchen.blogspot.com/search/label/Blogging%20Marathonhttp://luvgoodfood.blogspot.com/search/label/blogging%20marathonhttp://azeeskitchen.wordpress.com/category/blogging-marathon/http://tasteofpearlcity.blogspot.com/2011/01/epi-and-blogging-marathon.htmlhttp://veenasvegnation.blogspot.com/search/label/Blogging%20Marathonhttp://traditional-indian-cooking.blogspot.com/search/label/BLOGGING%20MARATHONhttp://gayathriscookspot.blogspot.com/2011/01/arusuvai-chain-mystery-ingredient-and.htmlhttp://www.myspicykitchen.net/tag/blogging-marathon/


7/18

1/2cuo Tamarind extractSaltOil2nos Bay leavesFew curry leaves1no Onion (chopped finely)

2nos Tomatoes (chopped)Few chopped coriander leaves

Bisi Bele Bath Spice Powder:2tsp Channadal1tsp Urad dal2no Cinnamon stick (small pieces)3nos Cloves1/2tsp Fennel seeds1/2tsp Poppy seeds1no Cardamom2tbsp Coriander seeds5nos Dry red chillies

Few curry leaves1/4tsp Fenugreek seeds3tbsp Dessicated coconut

Heat few drops of oil, fry all the ingredients given under the list for the spice powder,one by one untila nice aroma comes out,cool and grind as fine powder..

Wash the bulgur and dal together and keep aside...Heat enough oil in a pressure cooker,add thebayleaves, curry leaves,fry them... now add the chopped onions,chopped tomatoes,cook until theonions turns transculent and tomatoes turns mushy,immediately add the veggies,salt and saut forfew miutes..now add the tamarind extract,bisi bele bath spice powder, a cup of water, cookeverything for few minutes..

Stir in the washed bulgur and dal to the cooking veggies,finally add 5 cups of water,close the pressurecooker and cook for upto 3 whistles,add the chopped coriander leaves to the BBB,give a stir..Bisi bele

bath should be watery..

Enjoy Bulgur BBB with chips or papads..


8/18

Chicken Pulav with Broken Wheat (Dalia)

Ingredients

1. Cracked/Broken Wheat (Dalia) 2 cups

2. Boneless and Skinless Chicken breasts (diced into curry sized pieces)

15 pieces approx

3. Diced Onions 1 medium

4. Slit Green Chillies 4

5. Ginger Garlic Paste 1 tbsp

6. Turmeric Powder 1/2 tsp

7. Red Chilly Powder 1 tsp (Alter according to your Spice Tolerance)

8. Chicken Masala Powder 1 tbsp9. Coriander Powder 1 tbsp

10. Garam Masala Powder 1 to 2 tsp

11. Cilantro/Coriander Leaves A few

12.Salt to taste

13. Water 4 cups approx

14. Lemon Juice 1 tbsp

15. Oil 2 tbsp

Whole Garam Masala

1. Bay Leaves 2

2. Cloves 43. Cinnamon 1 long stick

4. Fennel Seeds 1/2 tsp

5. Cardamom 2

For Marinating the Chicken

1. Chicken Masala Powder 1 tbsp

2. Turmeric Powder 1/2 tsp


9/18

3. Coriander Powder 1 tbsp

4. Red Chilly Powder 1/2 tsp

5. Salt to taste

Preparation Method

1. Wash the chicken pieces thoroughly and marinate it with all the spice

powders and keep it aside for 30 minutes.2. Wash the broken wheat 4 to 5 times and soak it in water for around 20

minutes.

3. Heat oil in a big non stick pan and add the whole garam masala. Saute

until fragrant.

4. Add onions and green chillies and saute until the onions become

translucent.

5. Next, add ginger garlic paste and saute for a few minutes.

6. Throw in the chopped cilantro leaves and stir for two minutes.

7. Reduce heat and add turmeric powder, red chilly powder, chicken

masala powder, coriander powder and garam masala powder. Saute for aminute.

8. Add the marinated chicken pieces to the pan along with 1/2 cup water

and salt to taste. Mix everything well.

9. Cover the pan and cook for around 12-15 minutes on medium heat

until the chicken is half cooked.

10. We need atleast 4 cups of water for cooking 2 cups of Broken

Wheat. We have added 1/2 cup of water while cooking chicken and also

the chicken would have let out some additional gravy (around 1/2 cup).

Add 3 more cups of water to the pan and bring to a boil.

11. Drain the broken wheat thoroughly and add it to the pan and mixeverything nicely.

12. Reduce heat, cover the pan with a tight lid and cook for around

10-15 minutes on medium low heat until all gravy has been absorbed by

the Pulav.

13. Switch off the stove, open the pan and sprinkle lemon juice. Stir

gently for a few more minutes until the Pulav is dry.

14. If you feel the Pulav has not been fully cooked, sprinkle more

water and keep it covered for a few more minutes.

15. Serve this spicy and tasty Chicken Pulav with any Raitha of your

choice.

Pepper chicken


10/18

Ingredients:

1 cup whole chicken3 onions finely chopped

2 tomatoes finely chopped

2 tsp ginger-garlic paste

2 tsp fennel seeds powder

1 tsp mustard seeds

1 tsp garam masala

3 tsp red chili powder

2 tsp cummin seeds

tsp turmeric powder

4-6 tsp freshly groundpepperpowder2 tsp coriander powder

2 tbsp fresh coriander leaves, finely chopped

salt to taste

oil

Method:

Clean the chicken and cut in small pieces. In a nonstick frying pan, heat the oil. Then add the mustardseeds and the fennel seeds powder.

After they fry, add the ginger-garlic paste and allow to fry on low heat.

After the ginger-garlic paste fries well, add the onions and allow them to cook till they are golden

brown in color.

Then add thechicken pieces and mix well.Sprinkle the garam masala, red chilli powder, turmeric powder and the salt and allow to cook for some

time.

Then add the cumin seeds, coriander powder and pepper powder , mix well and allow to cook some

more.

When the chicken is half cooked, add the coriander leaves and the tomatoes and mix well.

Cover the pan and let the chicken cook well.

Serve hot with chapits or parathas.

Chettinad Milagu Kozhi Varuval (Authentic ChettinadPepper chicken)
http://www.awesomecuisine.com/recipes/86/1/Pepper-Chicken/Page1.htmlhttp://www.awesomecuisine.com/recipes/86/1/Pepper-Chicken/Page1.htmlhttp://www.awesomecuisine.com/recipes/86/1/Pepper-Chicken/Page1.htmlhttp://www.awesomecuisine.com/recipes/86/1/Pepper-Chicken/Page1.htmlhttp://www.awesomecuisine.com/recipes/86/1/Pepper-Chicken/Page1.htmlhttp://solaiachiskitchen.blogspot.com/2008/10/chettinad-milagu-kozhi-varuval.htmlhttp://solaiachiskitchen.blogspot.com/2008/10/chettinad-milagu-kozhi-varuval.htmlhttp://www.awesomecuisine.com/recipes/86/1/Pepper-Chicken/Page1.htmlhttp://www.awesomecuisine.com/recipes/86/1/Pepper-Chicken/Page1.htmlhttp://www.awesomecuisine.com/recipes/86/1/Pepper-Chicken/Page1.htmlhttp://solaiachiskitchen.blogspot.com/2008/10/chettinad-milagu-kozhi-varuval.htmlhttp://solaiachiskitchen.blogspot.com/2008/10/chettinad-milagu-kozhi-varuval.html


11/18

This is yet another chettinad delicacy which is known world wide for the spicy chettinad masala taste

blended well with the tender chicken. In this type of chicken curry, pepper plays a major role in

providing the hot taste needed. I have seen so many recipes of pepper chicken in the net and in most

cases they use just pepper for the hot taste. But in the authentic chettinad preparation, half the

quantity of chili powder used normally is used and for the remaining part pepper is used. It should be

remembered that the crushed pepper should be added at the end to retain its wonderful flavor.

Chicken is well known for curing cold and the role of pepper during cold need no mention. So this curry

will be a blessing in disguise for those suffering from cold. In chettinad preparations chicken is never

marinated. I guess this was because nattu kozhi which was used those days will take time to cook and

the masala gets enough time to get absorbed in the chicken. Now we use broiler chicken and this gets

cooked within 10 minutes.
http://1.bp.blogspot.com/_IvpGsRzoHDU/SPs_u0BA3yI/AAAAAAAABNY/xzUx1Sg_X5E/s1600-h/pep+2.jpg


12/18

IngredientsChicken-1/2 kg ,Big onion (nicely chopped)-2Tomatoes (chopped)-2Ginger garlic paste-2 teaspoonsChili powder-1 table spoonCoriander powder-1 table spoonCrushed pepper corns-2 table spoonsLemon juice-1 table spoonFor seasoningCinnamon-3 sticksCardamom-3Clove-3

Bay leaf-littleFennel seeds-1 teaspoonCurry leaf-littleMarinate the chicken for 30 minutes with 1 table spoon chili powder mentioned in the ingredients, 1teaspoon turmeric powder and half the ginger garlic paste. Add half the quantity of salt required alsoduring marinating.


13/18

Procedure

It is always better to cook this curry in a kadai than in pressure cooker as the ingredients are added in

different stages of cooking.

Pour 2 table spoon of cooking oil and add the items given in for seasoning one by one in the order

given. First add the nicely minced onion and saut till oil separates. Then add the ginger garlic paste

and turmeric powder. Stir well so that the pastes dont get burnt. Now add the tomato pieces and try

to smash it using the ladle. The smaller the pieces easier it will be to get smashed fast. Now add the

coriander powder and mix well. Add cup of water into the masala. Reduce the flame to medium.

Close the kadai and let the masal get cooked for 5 minutes. Now you can see cooked masala with oil on

top. In this stage add the marinated chicken pieces. Saut nicely till the moisture in the chicken comes

out. Now there will be enough water in the chicken to get cooked. Add the remaining salt needed also.

Close the kadai now and in medium flame cook for 8 to 10 minutes. Check that the chicken pieces arecooked well, if not cook for some more time. Once the pieces are cooked add the crushed pepper corns

on top and mix well. Add the lemon juice after switching off the stove. Garnish with coriander leaves.

Chicken Biryani in Pressure Cooker
http://solaiachiskitchen.blogspot.com/2011/04/chicken-biryani-in-pressure-cooker.htmlhttp://solaiachiskitchen.blogspot.com/2011/04/chicken-biryani-in-pressure-cooker.html


14/18

I don't usually make biryani using cooker but my readers were asking for the recipe using cooker asmany don't have the big vessel or arrangement for keeping dum.For a long time I too wanted to make afalse proof biryani using cooker. The problem with the cooker is that if we are not sure about the timeand water ,there are chances of biryani getting burnt or overcooked. So I wanted to make sure of thecooking time and proportion of water (coconut milk) to rice so that the biryani is the same each timewe cook. Even then I think that the proportions may vary for a different quality of rice. I have triedwith the usual India Gate Basmathi rice. So for basmathi rice this proportion will be fine I guess.

Ingredients

Basmathi rice -2 cups (400 gms)Chicken - 1/2 kg (500 gms)Big onion-2Tomato-2Coconut milk -1 cup or milk taken out of a small coconut
http://4.bp.blogspot.com/-0npp9UK9BBM/TbgfILol1cI/AAAAAAAADHA/OFSHIVoDI9E/s1600/biryani.jpg


15/18

Ingredients for grinding masala

ginger -3 small pieces

garlic-10 pods

fennel seeds-1 teaspoon

green chili-4

red chili-4

Cinnamon-small pieceMint leaves-handful (gives the real flavor)cloves-3Ingredients For Marinating the ChickenCurd -1 tablespoonChili powder -1 tablespoonCoriander powder -1 1/2 tablespoonTurmeric powder-1 teaspoonGrinded masala- half portion


16/18

Items for seasoningBrinji leaf- 2 small piecescinamon-2 piecesclove-3Marudani mokku -2Curry leaf-littleMint leaf-handfulFennel seeds-1 teaspoon

Procedure

Marinate the chicken with the items given for marination.Let the chicken stay marinated for at least 30 minutes.

Mean while wash the rice and soak for 10 minutes.


17/18

Drain the rice and roast in a kadai in little butter or ghee (1 tablespoon)

The rice should be roasted in medium fire for 3 or 4 minutes till rice don't stick to the kadai.Keep the cooker in the stove.

In 2 tablespoons of cooking oil mixed with little ghee season the biryani with the items given for

seasoning.saute the minced onions and tomatoes for 3 minutes.

Add the grinded masala (the remaining half) and saute well.Now add the marinated chicken and saute well.

Keep the flame in medium and just keep the lid on top of the cooker.No need to lock the cooker or put weight.

Cook the chicken for 6 minutes or till it gets half cooked.Make sure that there is not much water in the chicken

Now add 1 cup of coconut milk mixed with 2 cups of water.(1:1 1/2)

Those who want the rice to be well cooked can add 1/2 cup more water.

Add the salt needed and the rice.Mix well.Close the cooker.

When pressure starts coming put the weight.Keep the flame low once the whistle comes.

In medium fire cook for exactly 8 minutes.Once the pressure gets released open the cooker and mix well without smashing.

Your biryani is ready.Garnish with coriander leaves while serving.

Recipe:pepper chicken chettinadSummary: chicken cooked in chettinad style

Ingredients

cardamom 2 -piece

chicken 250 grams

cinnamon 2 stick

cloves 3 piece

coriander pdr 5 grams

crushed pepper corns 5 grams

cumin 4 grams

cumin pdr 5 -grams

curry leaves 2 springs

fresh chopped coriander 5 grams

ginger garlic paste 5 grams

gr chillies 3 number
http://www.vahrehvah.com/pepper+chicken+chettinad:3142http://www.vahrehvah.com/pepper+chicken+chettinad:3142


18/18

mustard 3- grams

oil 25 ml

onion 1- large

red chilli pdr -5 -grams

salt 5 grams

tomatoes 2 number

Instructions1. Heat the oil in a large pan. add mustard cumin Add the onions, turmeric ginger garlic paste curry

leaves, and green chilli and saute for a while add tomatoes . . Then, add the coriander, cumin pdr

or garam masala ( optional) and salt and mix well. Add the chicken to the frying pan and mix well,

and cover and cook over a low-medium heat for 10-15 minutes or until the chicken is cooked

through. When the chicken is almost done, add the ground pepper into the mixture and mix well.Cooking time (duration): 25

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