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April 1, 2009

4 Dosa Varieties with dosa batter, Dosa Upma Recipe - Indian Dosa Varieties

Dosa varieties South Indian
I love dosa a lot. I never fail to eat dosa in 101 dosa varieties stall whenever I visit Big bazaar, Banashankari. When I was young, my mom used to make different types of dosa @home during weekends using Idli, dosa batter to make us eat more. I too follow the same technique for my husband & daughter to have more dosas. 

Last week, I conducted a mini dosa mela at home:) Yes, I made 4 dosa varieties along with ghee roast dosa and dosa upma for my family. I made 2-3 dosas in each variety. I prepared Coconut dosa, Onion dosa, Mixed vegetable dosa and Andhra Erra Karam masala dosa for our breakfast. Do try these dosa varieties for your family. They would love it for sure. Lets see how to make South Indian dosa varieties using dosa batter !
Different types of dosa

Dosa Varieties


Dosa Varieties 4 types of dosa using Idli, dosa batter
Cuisine: South Indian
Category: Breakfast
Serves:
Prep time: 10 Minutes
Cook time: 10 Minutes
Total time: 20 Minutes


INGREDIENTS
1 cup - 250ml
Coconut dosa 
  • Fresh Grated Coconut – 1/2 cup
  • Oil – to sprinkle
Onion dosa
  • Sliced onions - 2 nos
  • Cooking oil - as needed
Erra Karam Masala dosa
  • Garlic cloves - 3 nos
  • Red chilli powder – 1-2 tsp
  • Big Onion - 1 no
  • Tamarind - small piece (optional)
  • Salt & water - as needed
Mixed Vegetable Dosa
  • Finely chopped carrot - 1/2 no
  • Finely chopped capsicum - 2 tbsp
  • Finely chopped green chillies - 1 no
  • Finely chopped onion - 1 no
  • Ginger - 1/2 inch piece ( Finely chopped)
METHOD



    How to make coconut dosa 
    This dosa is purely for coconut lovers. Fresh grated coconut sprinkled over the dosa cooked adding ghee gives a nice flavor :)) Do try it for a change !
    • Heat dosa tawa by greasing with oil and pour a ladleful of batter.
    • Spread a little. Don’t make it too thin, at the same time not like utappam. Thickness should be in between.
    • Now sprinkle the grated coconut and pour little oil/ghee around the dosa and cook for a min.
    • Flip the dosa and leave till coconut turns light golden brown. This gives the nice aroma & flavor for this dosa.Yummy coconut dosa is ready to eat!! No side dish is  needed!! Coconut lovers can surely give this a try:)
    How to make onion dosa
    • Repeat the first two steps given above and spread the grated onions around with a tsp of sesame oil.
    • Cover cook for a minute and then flip the dosa.
    • Cover again and leave till onions turn golden brown. Flame should be medium.
    Serve hot with your desired chutney. We don’t need any side dish for this dosa : ))
     
    My MIL used to make this dosa in a kadai.Heat the kadai with little oil and pour half-ladle of batter. Top up with grated onions and cover the onions by pouring another half-ladle of batter. Cover cook by pricking in the center. Serve hot!! Click THIS POST for details !

    How to make Mixed Vegetable dosa
    • Heat a kadai with a tbsp of oil and add all the finely chopped veggies (chop it like how you chop for fried rice)
    • Saute the chopped onions, green chillies, ginger and then veggies. Keep aside. This step is optional. I add it raw sometimes. It tastes equally good!
    • Then heat the dosa tawa and pour the ladleful of batter.
    • Make it thick like uthappam.
    • Sprinkle the sautéed veggies and pour little oil around it.
    • Cook for a minute and flip it over.
    • Cook the other side and serve hot.

    My husband liked this dosa the most!!

    Vegetable dosa

       How to make Erra Karam Masala dosa
I took this recipe from Srivalli’s blog. It tasted excellent! We loved it very much .It was bit spicy but very tasty. Please find the recipe here. Its a very simple recipe. Just grind onion, garlic cloves adding red chilli powder, salt and little water to make a smooth paste. Make thin or thick dosa and cook both the sides adding oil, apply the paste, drizzle some more oil and remove the dosa. No need to flip and cook it. Enjoy !
Erra Karam masala dosa


Here is the Individual Pictures of each dosa variety !

COCONUT DOSA
COCONUT DOSA


ONION DOSA

ONION DOSA 

MIXED VEGETABLE DOSA


VEGETABLE DOSA


ERRA KARAM MASALA DOSA

ERRA KARAM MASALA DOSA

Last but not the least , dosa upma

DOSA UPMA

Ingredients:
  • Dosa – 2-3 nos (dosa shouldn’t be thin, should be slightly thicker)
  • Big onion – 2 nos (slice cut )
  • Red chillies – 2 nos (split into two ) or Idli powder – 1 tsp ( I used red chilli )
  • Mustard seeds – 1/4 tsp
  • Urad dal – 1 tsp
  • Chana dal – 1 tsp
  • Curry leaves – a sprig
  • Coriander leaves – to garnish
  • Lemon juice – a few drops.
  • Oil - 1tbsp
Method:
  • Cut the dosa into small bite sized pieces. set aside.
  • Heat the kadai with oil and add mustard, urad, chana dal, red chilli and curry leaves and onion slices in the same order.
  • Fry till onion turns transparent.
  • Now add the dosa pieces and toss it well.
  • Add salt if required.
  • Sprinkle very little water and cover cook for a minute. Stir it in between.
  • Remove from the flame and garnish with coriander leaves.
  • Add 2-3 drops of lemon at the end just before serving.
Yummy dosa upma is ready. Make & give it your kids. Sure, they’ll love it:) If you want, add some boiled veggies like carrot, peas, potato etc and temper with ghee if it is for kids:)

dosa upma!!
Ok friends, I hope you enjoyed reading all dosa varieties and I am sure you will try them too. I am leaving to my native place tomorrow and will be back on Monday. See you all on Tuesday. Bye for now.

Have a great weekend ahead!! Take care:)
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March 30, 2009

TOMATO PULAO RECIPE | LUNCH BOX RECIPES

I tried this pulao yesterday for Lunch.I made Paruppu rasam ,bindi fry and coriander leaves thogayal in addition to this.So i prepared only a less quantity .Please change the quantity of ingredients according to ur requirement.I’ll post paruppu rasam in future.Now coming to this recipe,I adapted this from a cookbook and made some variations according to our taste.



Ingredients:
  • Rice  ( i used boiled rice ) – 1/2 cup
  • Tomato – 3 nos (medium sized ) (Grind it with skin to make a puree )
  • Water – 3/4 cup
  • Small onions – 10 nos (Peeled and cut into two )
  • Boiled peas – 1/4 cup (I didn’t add )
  • Garlic -  5 flakes ( peeled )
  • Cashew nuts – 5 nos (Grind it to a paste)
  • Red chilly powder – 1/2 - 1 tsp
  • Green chilly – 1 no (slit cut )
  • Salt – as  needed .
  • Lime juice – a few drops
TO GRIND :
  • Ginger – 1 inch size
  • Chopped Coriander leaves – 1.5 tsp (grind both to get a 2 tsp paste)
TO SAUTE :
  • Oil – 1 tbsp
  • Cinnamon – 1 small stick
  • Cloves – 3 nos
  • Bay leaf – 1 no
  • Star anise / Marati moggu – 1 no
  • Cardamom – 1 no
TO GARNISH:
  • Coriander leaves – few (chopped).
Method:
  • Grind coriander leaves & ginger  with water to make 2 tsp paste.Set aside.Grind cashews to make a paste with little water.
  • Wash the rice and keep aside.If u use basmati rice , the ratio of rice and water is 1:1 .So u need to soak the rice for 3-4 HOURS.(If not use 1:1.5 ratio and soak for 1 hour)
  • Heat a kadai with oil and all the items one by one given under“ TO SAUTE “ section.
  • After adding all the spices,add the small onions and garlic flakes.Saute till onions become transparent.
  • Now add the slit green chilly and ginger & coriander leaves paste.
  • Saute for a minute and add the cashew paste. Stir well.
  • Then add the red chilly powder and tomato puree to it.
  • Mix well and add the required salt and cook everything for a minute.Stir in intervals.Make sure there is little water in it.
  • Now add the measured rice and water and mix it well.
  • Transfer everything into a cooker and cook for 1 whistle.
  • After removing from the flame add a few drops of lime juice and garnish with coriander leaves.
Tastes heaven with onion raitha!!

I am glad in sending this entry to Sanghi’s FIL – TOMATO.
FIL-March-Tom
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March 26, 2009

CHUTNEYS FOR TRAVEL | COCONUT URAD DAL CHUTNEY, ONION CHUTNEY RECIPE

Chutney for travel
I have shared Coconut urad dal chutney & onion urad dal chutney recipes in this post. They are ideal for travel. This chutney stays good for 2 days and its an excellent side dish for idli dosa.I learnt both the chutneys from my mom.



Chutneys for travel


Chutneys for travel Chutney for travel - Coconut-urad dal chutney/ Ulutham paruppu chutney that stays good for one day without refrigeration.
Cuisine: Indian
Category: Chutney
Serves: Serves 4
Prep time: 10 Minutes
Cook time: 10 Minutes
Total time: 20 Minutes


INGREDIENTS
1 cup - 250ml

  • Grated coconut –1 cup
  • Urad dal – 2 tbsp
  • Red chillies – 5-7 nos
  • Tamarind - Small gooseberry size
  • Salt & water – as needed
  • Asafetida / hing – 1/4 tsp
  • Sesame oil – 1 tbsp
  • Cooking oil – 1 tbsp
METHOD

    • Grate one-half of medium sized coconut and keep aside.Soak tamarind in little water..
    • Heat a kadai with cooking oil and add the red chillies , urad dal and fry till urad dal turns golden brown.
    • Now add the hing/asafetida and switch off the flame.
    • Transfer it to a plate and let it cool.
    • Now run the roasted mixture with salt & tamarind in a mixie once and add the grated coconut and run once .
    • Now add the water and grind it to a smooth paste.Travel chutney

      • Heat the kadai with 1 tbsp of sesame oil and add the chutney to it. Saute it well. The water in the chutney gets absorbed and becomes thick .
      • Now transfer it to a bowl with spoon and pack it in a separate box for travel.
      It tastes great with idli!!.
Serve with idli,dosa adding a tsp of gingely oil.Tastes yummy !

coconut urad dal chutney

ONION – URAD DAL CHUTNEY

Chutneys for travel


Chutneys for travel Chutneys for travel with onion & urad dal - Stays good for 2 days without refrigeration.
Cuisine: Indian
Category: Chutneys
Serves: Serves 4
Prep time: 5 Minutes
Cook time: 10 Minutes
Total time: 15 Minutes


INGREDIENTS

  • Big onion – 1  ( chopped )
  • Small onion – 5-10 nos (peeled n chopped)
  • Tamarind – small berry size
  • Urad dal – 1 tbsp
  • Red chilli – 4 nos (adjust to ur taste)
  • Salt & water – as needed.
  • Cooking and gingely oil – 1 tbsp each
METHOD

  • Heat a kadai with 1 tbsp of cooking oil and roast the urad dal and red chilli till light golden brown.Set aside.
  • In the same kadai with the remaining oil , saute the chopped big and small onions together till transparent.
  • Grind all the above with tamarind,reqd salt and water to a smooth paste.
  • Now heat the kadai and add the sesame/gingely oil .No need to temper.Its optional.
  • Once it is hot add the chutney to it and saute well till it becomes thick in a medium flame. There should be no moisture in chutney. 
  • Now pack it separately in a banana leaf/plastic container/zip lock bags with a spoon for travel.
Tastes excellent with dosa/idli!!

Note

  • Both the chutneys are ideal for travel.They stay good for 2 days without refrigeration but you should saute well in oil after grinding to remove the moisture in it else it will be spoiled.
  • Pack in an air tight box.Use a clean spoon always.Do not use your hands at any cost.

 ONION CHUTNEY FOR TRAVEL

Pack these chutneys for idli,dosa and enjoy ur travel food !!
coconut chutney for travel
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March 23, 2009

Tomato Brinjal Sambar Recipe-Side Dish For Idli Dosa


Tomato brinjal sambar for idli

I learnt this sambar recipe from my sister’s MIL.When we visited her house,she made this sambar for idli.It tasted excellent.We loved it very much.The combination of brinjal/Kathirikai and tomato/Thakkali was awesome.Sendhil hates brinjal but still he never complains if I make this sambar for idli.Nowadays I prepare this sambar for idli, dosa regularly.It’s a very easy side dish recipe to make in busy mornings as it has no dal.Lets see how to prepare this simple and yummy tomato brinjal sambar for breakfast/dinner!

Tomato brinjal sambar recipe


Tomato brinjal sambar recipe Tomato brinjal sambar recipe - Side dish for idli,dosa
Cuisine: South Indian
Category: Side dish
Serves: Serves 3
Prep time: 10 Minutes
Cook time: 15 Minutes
Total time: 25 Minutes


INGREDIENTS
To pressure cook
  • Brinjal - 2 nos
  • Ripe tomato - 3 nos  
  • Red chilli - 4-5 nos ( add more for spicy sambar)
  • Salt & water - as needed
To saute
  • Cooking oil - 1.5 tbsp
  • Mustard seeds - 1/2 tsp
  • Urad dal - 1/2 tsp
  • Chana dal - 1 tsp
  • Small onions or big onions - 15nos/1 no
  • Hing/Asafetida - A big pinch
  • Curry leaves - few
  • Coriander leaves - to garnish
METHOD
     
  • Wash and chop the brinjals.Keep it immersed in water.Wash and chop the tomatoes,small onions and set aside.



  • In a pressure cooker,take the chopped brinjals,tomatoes and red chillies. Add the required salt and water.Cook in high flame for 3 whistles.Open the cooker when the after the steam is released. Mash it well using a ladle/whisk OR grind the mixture to a smooth paste.Set aside.

      • Heat oil in a kadai.Splutter mustard seeds,urad dal,chana dal,hing and curry leaves.Saute the onions till transparent.Then add the mashed brinjal,tomato paste along with some water.Mix well and check for salt and spice levels.Add more red chilli powder if u want spicy taste.
      • Allow the sambar to boil for sometime.It will thicken slightly.Lastly add the coriander leaves.Give a boil and switch off the flame.Serve hot with idli,dosa drizzled with a tsp of sesame oil/Gingely oil.Tastes yumm !

      NB:If you love brinjals,you can add equal quantity of brinjal and tomato.I added less brinjals and more tomatoes as per my family’s taste.
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      March 20, 2009

      HOME MADE LAYS CHIPS AND A CRUNCHY VEG SALAD

      LAYS – Potato chips is loved by all , irrespective of ages.This has become one of the most important snacks during travel time.We used to make potato chips in weekends at home.Once I tried to bring the taste of lays by adding masala powders.It came out well with the  similar tasteThumbs-up.Some of us may be afraid of giving these packed chips to our kids because of Oil , MSG and the other spices used in it(Of course,I am afraid to give it to my kid:).Eating once in a while is not going to affect their health.But I've seen my uncle’s children finishing minimum of one packet daily:).So its better if it is home made , isn’t it?..

      How you cook your potato chips depends on a number of different things: what equipment you have, how much time you want to take, and what kind of potato chips you like.
      In general, deep-fried potato chips turn out crispier and more oily, while baked potato chips are often drier and crunchier. Microwave potato chips, while still good, are often made by people who want their potato chips quickly. So i’ve posted all the three methods.

      Home made lays chips

      Ingredients
      • Potato – 2  nos (medium)
      • Chat masala – 1/2 tsp (increase according to ur taste)
      • Red chilly powder – 1/4 tsp (-do-)
      • Amchoor powder /Dry mango powder– a pinch (optional)
      • Salt – as needed
      • Oil – To deep fry.
      Preparation:
      • Wash your potatoes thoroughly with cold water and dry them with a paper towel.
      • Peel the potatoes using a potato peeler .
      • Cut the potatoes into thin slices using either a sharp kitchen knife or a vegetable slicer(i used one of the designed moulds in the slicer).
      • In a plate or bowl, mix the chat masala ,salt and red chilly powder together and set aside.
      1.DEEP FRY METHOD:
      • Pour 2 cups of oil into a frying pan and heat it. 
      • Add a batch of potato slices at a time to frying pan and cook for 2 - 3 minutes or until the chips are firm and browned by flipping it in the middle(or until the bubbles get ceased).
      • Remove the chips from the frying pan and let them dry out on a paper towel. 
      • Now add the mixed powder to it when its hot.Shake the bowl well for even mixing(take care the chips should not break)
      • Repeat this process for all of the potato slices that you've cut. 
      2.BAKED:
      • Coat the potato slices with oil by hand or with a sauce brush.
      • Sprinkle them with powder which we have kept ready. 
      • Pre-heat your oven to around 400 degrees F.
      • Place the potato chips on a baking tray (evenly spaced out). 
      • Bake the potato chips for 10 - 15 minutes or until they are golden brown and crispy.
      • Flip them over halfway through the baking. 
      • Take them out of the oven, let them cool off, and serve.
      • Sprinkle more powder if required.
      3.MICROWAVE METHOD:

    • Coat the potato slices with oil by hand or with a sauce brush.
    • Sprinkle them with powder which we have kept ready. 
    • Spread out your potato slices in a layer on a large microwaveable plate.  potato chips mw
    • Cook on high for about 3 -5 minutes (or until your chips are properly browned)(time varies based on ur MW). 
    • Set them aside to cool and repeat the process for the rest of your potato slices. 
    • Sprinkle additional  masala powder if required. 
    • potato chips mw 2

      I’ve tried 1st & 3 rd method.2nd one yet to try,i took this method from a site.I would say ,MW method is the best among the two methods which I've tried ( donno about bake method) because it consumes very less oil and turns out more crispy and can be quickly prepared.The crispness remains the next day too.But if the quantity is more,u should do it in batches.

    • Note: Please increase the quantity of masala powders according to your taste buds and the number of potatoes u use!! I didn’t use Amchoor powder because chips become tangier!!

    • When i prepare this for my toddler, i add just a pinch of chat masala and salt , no chilly powder at all!!.

      CRUCHY VEG SALAD

      I learnt this recipe from my friend Shalini , who is very close to my heart and always there to share my joys & sorrows.We are friends from  our college days and is continuing now.Yes , she is also settled in Bangalore:).God has blessed me with such a nice friend :)
      I used to ask her for different snacks & side dishes .This snack brought me a good name from my husband and FIL.. She gave me the confidence to cook:)
      Now coming to the recipe,u all may be thinking how a salad could be crunchy  ?.yes,its a salad made with KURKURE.I think most of u do this in weekends;) Crunchy kurkure pieces in between the grated vegetables tastes excellent..:)
      Very simple ingredients and can be made in a jiffy.Tastes great and healthy too:)

      Kurkure salad

      Ingredients:
      • Kurkure – 1 small packet  ( Any flavor is ok) ( i used green rajasthani )
      • Grated carrot – 1 cup
      • Grated  big onion –3/4 cup
      • Grated beetroot – 1/2 cup (increase if u  like adding it more)
      • Lemon juice – few drops.
      • Coriander leaves – to garnish.
      • Salt ( Optional )
      Method:
      • Grate all the vegetables and keep aside.
      • Break the kurkure into small pieces in a bowl.
      ingredients!! kurkure pieces
      • Just before serving,mix all the grated veggies with broken kurkure pieces and add 2 –3 drops of lemon( Don’t add more,it will become bitter) in  a big vessel and mix it well.
      • Garnish with coriander leaves.
      • Transfer the contents to the serving bowl with a spoon!!.
      Tastes great with coffee/Tea!!
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      March 17, 2009

      MORU MORU ADAI RECIPE / CRISPY ADAI DOSAI WITH CHUTNEY

      Adai with Chutney!!
      Crispy adai / Moru moru adai recipe/ lentil dosa. After seeing so many adai dosai in blogs, I found that no two adai recipes are the same. U all have your own style of making it with different proportions of lentils/ dals. So I wanted to post mine with which you get a crispy (moru moru) adai. My husband likes this adai just because its crispy. I always eat adai with sugar as accompaniment. But my mom used to make curry leaves chutney. This is also a great combination. So I have given the recipes of both adai and chutney.

      Moru moru adai


      Ingredients required: (1 cup = 240ml)
      • Idli rice – 1 cup
      • Toor dal – 1/4 cup + 1 tbsp
      • Chana dal / Kadalai paruppu – 1/4 cup
      • Red chilly – 5 – 7 nos ( Depends on spice, I used 4)
      • Ginger – A small piece to grind  & a small piece to add in batter.
      • Asafetida / Hing – 1/4 tsp
      • Salt  & water – as needed.
      • Big onion – 2 nos (Finely chopped)
      • Curry leaves – a sprig (chopped)
      • Coconut pieces – 1/4 cup
      • Cooking oil – to cook.
      How to make:
      • Wash and soak the rice and dals together for 2 - 4 hours.
      • Grind it slightly coarse like rava by adding red chillies, hing and salt.
      • Add water if adai batter is too thick. Adai batter should be in pouring consistency. (But not too watery)
      adai batter batter consistency!!
      • Add the chopped onions and curry leaves , ginger pieces and small coconut pieces into the batter. Mix it well. Check for salt..
      garnished adai batter
      • Heat a dosa tawa greasing with oil and pour the batter into it.
      • Spread it and sprinkle sesame oil around it.
      On the tawa!!
      • Cook in open flame in medium flame.
      • Flip the dosa and cook the other side.
      Cooked adai!!
      Yummy, crispy adai dosa is ready. As we have used more toor dal than chana dal , adai will be crispy.




       CURRY LEAVES CHUTNEY
      Ingredients:
      • Curry leaves – 2 sprigs
      • Grated coconut – 1/2 cup
      • Red chilli – 2 to 3 nos(increase based on ur taste)
      • Tamarind – 1 seed.
      • Salt & water – as needed.
      Method:
      • Grind all the above to a smooth paste.No seasoning required.
      Serve the yummy hot adai with curry leaves chutney!!

       Adai with chutney!!


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      March 14, 2009

      PODI VARIETIES / PODI FOR RICE

      I have shared the recipes of 4 different podi recipes which we have with rice/idli/dosa along with sesame oil. Even bachelors can try this by grinding them in lots and store in an air tight container. After coming from the tiresome job , they can just mix this podi in rice and enjoy with papad for a simple , quick n delightful dinner !!
      Here are the podis,

      1. INSTANT POTTUKADALAI PODI / FRIED GRAM DAL POWDER
      This podi is served in most of the restaurants as paruppu podi!! My mom used to make it like this..
      Ingredients:
      • Fried gram dal / DALIA – 1 handful / 1/4 cup
      • Red chilly – 2 nos
      • Pepper corns – 10 - 15 nos (depends on ur taste)
      • Garlic flakes – 4 nos ( skin removed, finely chopped )
      • Salt – as needed.
      Method:
      • Grind all the above into a fine powder and store it in an airtight container.
      No roasting part is needed here .Hope bachelors would find it useful!!
      It tastes heaven when mixed with plain rice adding ghee or sesame oil and paired with vatha kuzhambu.  

      side dish!!Fried Gram Dal Powder!!

      2.TOOR DAL POWDER / PARUPPU PODI

      My MIL used to follow this method.I learnt it from her..
      Ingredients:
      • Toor dal – 1/4 cup
      • Red chilly – 2 nos
      • Pepper corns – 10 nos
      • Garlic flakes – 4 nos(Skin removed)
      • Oil – 1 tsp
      • Salt – to taste
      Method:
      • Heat a kadai with very little oil and roast the toor dal along with red chilly till nice aroma arises(toor dal will turn little golden brown).
      • Let it cool.Grind this into a powder by running the mixie (Should be slightly coarse).
      • Now add the pepper corns and garlic flakes.
      • Run the mixie once or twice.Check for salt.
      • No problem even if the salt is less,we can add while mixing with rice..
      • Store it in an airtight container.
      The same way u can do it with moong dal…
      Mix  with plain rice along with sesame oil /ghee .


      Paruppu podi!!


      3.CORIANDER SEEDS POWDER

      This recipe is also from my MIL.Its very good to control Pitham (Bile secretions).So i have this podi regularly in my lunch.

      Ingredients:
      • Dry coriander seeds/Dhania – 1/4 cup
      • Red chilly – 1 no
      • Pepper corns – 10 – 15 nos.
      • Garlic flakes – 5 nos(Skin removed)
      • Jeera – 1 tsp
      • Salt – to taste.
      Method:
      • Heat a kadai and dry roast coriander seeds,pepper, jeera and red chilly till nice aroma arises(In Medium flame just 1-2 min roasting is sufficient).
      • Cool and Grind all the above items with required salt to make a powder.
      • Now add the garlic flakes and run the mixie once.
      • Store it in  an airtight container.. 
      It tastes great when mixed with plain rice and sesame oil (of course with papad!!).

      Corinader seeds powder!!

      4.IDLY MILAGAI PODI

      Last but not the least ,idly podi is our favorite.My father used to have at least one idly or dosa with podi at the end.He says eating with podi gives the fulfillment for tiffin.The recipe i have given is my mom’s version.Its a big hit among my dad’s friends.They used to ask the recipe for this idly podi I learnt this from her and i made it yesterday for the first time. My hubby just loved it.He liked the garlic flavor in it..

      Ingredients
      • Urad dal – 1/4 cup
      • Channa dal / Kadalai paruppu – 1/8 cup
      • Red chilly – 12  nos(increase if u need spicy)
      • Curry leaves -  a sprig
      • Garlic flakes –7-8 nos
      • Asafetida – 2 pinches
      • Oil – 1 tsp
      • Salt – as needed.
      Method:
      • Heat a kadai with little oil and roast the dals with red chilly.
      • Add a pinch of hing/asafetida and roast it till the dals turn golden brown.Switch off the flame and add the curry leaves.
      • Mix it well so that the curry leaves will get dried in that heat.
      • Cool and grind it to a coarse powder without adding salt.
      • Now add the salt and garlic flakes and run the mixie twice.
      Garlic flavored idly podi is ready to serve with idly/dosa along with gingely/sesame oil.

      Idly Millagai Podi!!

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      March 10, 2009

      MILAGU KUZHAMBU | PEPPER KUZHAMBU

      Milagu - kuzhambu
      My hubby loves this milagu kuzhambu a lot. He always used to say that  Iam good in making this. Thanks to the supplementary issue of “Aval Vikatan” . It is the source for this kuzhambu. But I made some modifications according to our taste buds!! Whenever I get up late in the morning and when I run short of time to prepare lunch for my husband, I always do this. Its very easy to do. Lets see how to make this easy pepper kuzhambu for rice with simple ingredients.

      Ingredients 
      To dry roast and grind
      • Pepper corns – 1 tbsp
      • Jeera/Cumin seeds – 2 tsp
      To saute:
      • Mustard seeds – 1/2 tsp
      • Fenugreek seeds – 1/2 tsp
      • Small onions – 5-7 nos ( finely chopped)
      • Garlic -  10 flakes (finely chopped)
      • Curry leaves – a sprig
      • Tomato – 1 no (finely chopped)
      • Turmeric powder – a pinch
      • Cooking Oil or gingely oil – 2 tbsp
      • Salt and water - as needed
      Other ingredients:
      • Tamarind – Medium gooseberry size ( 2 to 3 tsp extract)
      HOW TO MAKE MILAGU KULAMBU - Method 
      • Dry roast pepper and Jeera together just for 1 min in a hot kadai. U’ll get a nice aroma.(Note:Jeera should not be turned black) Grind it slightly coarse.
      • Soak tamarind in hot water for 5 –10 mins and extract juice from it. Take 1 cup of juice from it. Add the pepper, jeera powder to the extract. Keep it aside.
      • Now heat a wok/pan with 2 tbsp of oil and add the mustard seeds. Once it pops, add the methi seeds. Fry..
      • Add the finely chopped onions and garlic pieces along with curry leaves. Saute till they become translucent.
      • Now add the tomato and cook till it becomes mushy.
      • Add the turmeric powder and tamarind extract along with the required salt.
      • Let it boil for 10 to 15 mins in medium flame till its raw smell goes off. Add water in the middle if necessary. You can make it thick or thin as you like. Check for taste and add some raw pepper powder if needed. 
      • Now switch off the flame and garnish with  fresh curry leaves and 2 tsp of gingely oil. Cover and rest before you serve. 
      If you need it more spicy , you can add the raw pepper powder on top of the gravy. No need to boil. That gives a special flavor to this Kuzhambu. I always do this at the end:)

      Yummy ,Spicy Milagu Kuzhambu is ready to serve with plain rice and ghee!! It tastes great when crispy potato poriyal or  simple sorakkai poriyal is served as a side dish!!

      My MIL’s Tips:
      1.     For initial stages of cold: U can try this kashaayam.
      Take 1 tbsp pepper, 1/2 tsp cumin /jeera and 1 inch size ginger in a blender and crush it into one or two. Boil a glass of water . Add this mixture to it. Boil till it gets reduced into quarter glass. Drink this by adding honey or jaggery.
      2. For loss of appetite and Indigestion:
      Grind 1 tsp of pepper ,1 tsp of Jeera with salt. Make it a coarse powder by adding a pod of garlic at the end. Mix it with ghee and hot plain rice and have it for 2 days. It improves the loss of appetite.
      3.For dry cough: Roast 5 –7 peppers in 2 tsp of ghee till it splutters. Now remove the roasted pepper and eat it as it is. Drink the hot ghee (throat bearable heat).
      We usually do all the above remedies at our home and are really beneficial:)

      For Weight Loss:
      If you drink pepper rasam(without rice) around 11 in the morning regularly, sure you will reduce your weight by at least 1 to 2 kg per month(no dieting is necessary). But please don't add too much of pepper . It may lead to stomach ulcer. Just normal amount of pepper as we use for rasam is sufficient!!

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