Sooji Cheela / Chilla (Semolina Pancakes / Crepes in a fusion South Indian style)

 

              Here are some delicious and nutritious fusion style Cheelas made of semolina. I have added few basic ingredients and seasonings to make them more healthy and nutritious. There is a slight twist in this recipe as I added a tempering to the prepared batter and also added a little bit of sambar powder. 

            So giving a South Indian touch to this North Indian cuisine. You can substitute it with any spice powder, like pav bhaji masala, garam masala, goda masala or any meat masala. These cheelas can be served with coconut chutney, pickle, raita or any side dish. 

           

                Besides breakfast, they can also be had for lunch / dinner or as a lunch box meal. So if you are looking for a quick no-fuss meal that is both healthy and wholesome, then this recipe is just for you. It is a great way to camouflage the veggies and serve to fussy kids and grown ups alike. Do check out the step by step pictorial recipe to prepare this amazing one-pot meal.

• 1/2 cup sooji / semolina
• 1/4 cup yoghurt
• 1/2 tsp. salt or to taste
• 1/4 tsp. red chili flakes
• 1 small onion, finely chopped
• 1 tsp. ginger, grated
• 2 tbsp. carrot, grated
• 1 small tomato, finely chopped
• 1-2 green chilies, chopped
• 2 tbsp. coriander leaves, chopped
• 1 tsp. sambar powder
• water as needed
• oil to shallow fry

Tempering - 

• 1 tbsp. oil
• 1/2 tsp. mustard seeds
• 1/2 tsp. cumin seeds
• 1 sprig curry leaves
• 1/4 tsp. asafoetida

          In a large bowl, add the sooji, yoghurt, salt and red chili flakes. Add water, little at at time, and prepare a batter of pouring consistency, just like a dosa batter. 

          Now add the remaining ingredients and combine everything well. Adjust the consistency by adding more water if needed. Cover and keep aside for 15-20 minutes. 

          For the tempering - Heat oil in a tadka pan and temper with mustard seeds, cumin seeds, curry leaves and asafoetida. Sauté for a few seconds. Now pour this tempering on the prepared batter and give it a nice mix. 

          Heat a tawa and brush with some oil. Now pour 1-2 ladleful of the batter and spread into a circle with the back of the ladle. Drizzle some oil around the edges.

          Cook on one side for 2 minutes or till done before flipping it over. Cook the other side too. Transfer to a serving plate. 

          Prepare similar cheelas with the remaining batter and relish with any side dish, chutney, yoghurt or pickles. 

   In a large bowl, add the sooji, yoghurt, salt & red chili flakes.

Add water, little at at time, &prepare a batter of pouring consistency, just like a dosa batter. 

         Now add the chopped onion, carrot, tomato, ginger, green chilies, 

                     chopped coriander leaves and sambar powder. 

Combine everything well. Adjust the consistency by adding more water if needed. Cover & keep aside for 15-20 minutes. 

For the tempering - Heat oil in a tadka pan & temper with mustard seeds, cumin seeds, curry leaves & asafoetida. Sauté for a few seconds. 

Now pour this tempering on the prepared batter & give it a nice mix. 

Heat a tawa  brush with some oil. Now pour 1-2 ladleful of the batter & spread into a circle with the back of the ladle. Drizzle some oil around the edges.

Cook on one side for 2 minutes or till done before flipping it over. Cook the other side too. Transfer to a serving plate. 

Prepare similar cheelas with the remaining batter & relish with any side dish, chutney, yoghurt or pickles. 

Beetroot Coconut Rice / Pulihora - South Indian style

 

            This is a very popular South Indian style rice dish. Any leftover cooked rice can be converted into this delicious one-pot wonder by just adding grated beetroot, fresh grated coconut and other basic condiments to it. Very simple and easy to prepare, it is a great comfort food. 

           

            This dish is not only wholesome, colorful and soothing to your tummy, but it also tastes yummy with any pickle of your choice, papad or chips. It can be relished for breakfast, lunch / brunch or any time of the day. You can also pack it as a lunch box meal. So check out the step by step pictorial recipe to prepare this amazingly healthy dish. 

• 2 cups cooked rice
• 1/2 cup grated beetroot
• 1/2 cup fresh grated coconut
• 2 tbsp. oil
• 1/2 tsp. mustard seeds
• 2 dry red chilies
• 1/4 tsp. asafoetida
• 2 green chilies, slit
• 1 sprig curry leaves
• 1 tsp. urad dal 
• 1 tbsp. chana dal
• 1 tbsp. roasted peanuts
• 1 tbsp. sunflower seeds (opt)
• 1 tbsp. pumpkin seeds (opt)
• 1/2 tsp. salt or to taste
• 1 pinch of pepper powder
• 1 tbsp. coriander leaves, chopped

             Heat oil and temper with red chilies, mustard seeds, curry leaves, green chilies, urad dal, chana dal and asafoetida. Sauté for a minute.

            Now add the coconut and stir fry till it turns light brown in color.

  

            Then add the grated beetroot and sauté for 2 minutes.

          Add the cooked rice, salt and pepper powder. Mix everything well and sauté for 1-2 minutes. Switch off the flame.

            Add the roasted peanuts, sunflower seeds and pumpkin seeds. Give it a mix. 

           Garnish with coriander leaves. Serve for breakfast, lunch / brunch or anytime of the day along with papad, chips or any pickle of your choice. 

Heat oil and temper with red chilies, mustard seeds, curry leaves, green chilies, urad dal, chana dal & asafoetida. Sauté for a minute.

              Now add the coconut & stir fry till it turns light brown in color.

                     Then add the grated beetroot & sauté for 2 minutes.

Add the cooked rice, salt & pepper powder. Mix everything well sauté for 1-2 minutes. Switch off the flame.

   

Add the roasted peanuts, sunflower seeds & pumpkin seeds. Give it a mix. 

                    Garnish with coriander leaves.

Serve for breakfast, lunch / brunch or anytime of the day along with papad, chips or any pickle of your choice. 

Beetroot Curd Rice

 

            There is nothing like having a bowl of this humble Beetroot curd rice for a simple lunch when time is a constraint. It is not only wholesome, colorful and soothing to your tummy, but it also tastes yummy with any pickle of your choice, papad or chips. A little bit of curry leaves podi or any gun powder sprinkled over it does wonders to this lovely dish. It is simply divine. In fact I can have it everyday and this happens to be one of my comfort food and it tops the list. So check out the step by step pictorial recipe to prepare this amazing one-pot meal.

• 1 cup cooked rice, mashed
• 3 tbsp. yoghurt
• 1/2 tsp. salt or to taste
• 1/4 cup water
• 1 tbsp. oil
• 1/2 tsp. mustard seeds
• 2 whole dry red chilies
• 2 green chilies, slit
• 1 sprig curry leaves
• 1 tsp. urad dal 
• 1 tbsp. tuvar dal / chana dal
• 1/2 tsp. whole peppercorns
• pinch of asafoetida
• 2 tbsp. beetroot, grated
• 1 tbsp. roasted peanuts
• 1 tbsp. coriander leaves, chopped

          Mix the rice with the yoghurt, salt and water. Set aside.

          Heat oil in a tadka pan and temper with whole dry red chilies, mustard seeds, urad dal, tuvar dal, green chilies, curry leaves, asafoertida and peppercorns. Sauté till the mustard seeds stops crackling.

          Then add the ginger and beetroot. Sauté for a few more seconds.  

          Pour this tempering over the beetroot curd rice. Mix well.

          Add the roasted peanuts and chopped coriander leaves. Give it a stir. 

          Serve as it is or with papad, chips or pickle for a wholesome and a heathy one-pot meal / breakfast. 

                  Mix the rice with the yoghurt, salt

                 and water. Set aside.

Heat oil in a tadka pan & temper with whole dry red chilies, mustard seeds, urad dal, tuvar dal, green chilies, curry leaves, asafoertida & peppercorns. Sauté till the mustard seeds stops crackling.

                   Then add the ginger 

                 and beetroot. Sauté for a few more seconds.  

                   Pour this tempering over the beetroot curd rice. 

                         Mix well.

 Add the roasted peanuts & chopped coriander leaves. Give it a stir. 

Serve as it is or with papad, chips or pickles for a wholesome & a heathy one-pot meal / breakfast. 

White Peas Sundal

 

            This White Peas Sundal is a take on the classic Chickpeas Sundal, found in South India, especially Tamil Nadu. I was introduced to this simple and easy snack during my stay in Chennai. They are usually served in temples and also can be found being sold in beaches and parks. 

          As these peas contain high protein, they are healthy and can be relished anytime of the day. But it is best enjoyed as an evening snack along with a cup of tea or coffee. So check out the step by step pictorial recipe to prepare this popular and a healthy snack. 

• 1/2 cup white peas, soaked overnight
• 1 tbsp. oil
• 1 sprig curry leaves
• 1 whole red chili, broken
• 1-2 green chilies, chopped
• 1/2 tsp. mustard seeds
• 1 tsp. urad dal (split black gram)
• 1 tbsp. chana dal (Bengal gram lentil)
• 2 tbsp. fresh coconut, grated
• 1/2 tsp. salt or to taste
• 1-2 tbsp. coriander leaves, chopped

         

          Pressure cook the soaked white peas in required quantity of water for 1-2 whistles. Drain and keep aside. 

         Heat oil in a pan and temper with red chili, mustard seeds, green chilies, urad dal, chana dal and curry leaves. Sauté for 1-2 minutes.

          Add the boiled white peas and salt. Stir fry for a minute or two. 

         Then add the grated coconut and coriander leaves. Give it a toss and switch off the flame. Serve and enjoy as a snack.

Pressure cook the soaked white peas in required quantity of water for 1-2 whistles. Drain and keep aside. 

Heat oil in a pan & temper with red chili, mustard seeds, green chilies, urad dal, chana dal & curry leaves. Sauté for 1-2 minutes.

       Add the boiled white peas & salt. Stir fry for a minute or two. 

Then add the grated coconut & coriander leaves. Give it a toss & switch off the flame.

                    Serve and enjoy as a snack.