MILAGU JEERAGA ADAI

INGREDIENTS :

• Steamed rice / Puzhungal arisi / Saapaattu arisi – 2 cups
• Pepper corns – 1.5 –2 tsp
• Jeera / cumin seeds – 1 tbsp
• Salt & water – as needed.

METHOD :

• Soak the rice for 2 hrs and grind it coarse like rawa / semolina by adding salt & required water. ( i prepared the batter 5 hrs before .. But u can grind the rice and make it instantly.. )
• Powder the pepper & jeera and add it to the batter.
• Add little water when the batter is thick.
• Heat the dosa pan and pour a ladleful of batter.Do not spread the batter.
• Drizzle oil around the adai and allow it to cook for few seconds
• Flip & cook for few more seconds.

Enjoy eating hot !!
Note : This adai can be served without any accompaniment..

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SUKKU MALLI KAAPI / DRY GINGER CORIANDER SEEDS COFFEE

I learnt this sukku malli kaapi / dry ginger coriander seeds coffee from my MIL.  I make this at least once in a week, specially in weekends. We have this in evening. Its a healthy alternative for our regular coffee and tea. 

 If you prefer to have this in the morning, use ginger/ inji instead of dry ginger/sukku. You can grind and make chukku malli powder at home and use it whenever needed but I prefer to make it fresh. This sukku malli kaapi has so many health benefits.  It increases the appetite, improves digestion and equilizes the bile salts in our body. Lets see how to make this health drink at home easily in 2 steps !

Watch the video too. 

INGREDIENTS:

• Coriander seeds – 1.5 tbsp
• Dry ginger – 2 inch piece
• Karuppatti / Palm jaggery / Jaggery – 2 tbsp (adjust )
• Lemon juice – Few drops
• Honey – 1 tsp (optional)

Method - HOW TO MAKE SUKKU MALLI COFFEE:

• Take the coriander seeds & dry ginger in a mixer and grind it coarse.
• Add 2 cups of water to the ground mixture. Now add the powdered karuppati /palm sugar and boil it till the water gets reduced to half in quantity. i.e 1 cup. 
• Strain it and add few drops of lemon juice.(check for sweetness and add honey if necessary)

Enjoy drinking hot !!

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NAAN WITHOUT YEAST AND SIMPLE ALOO/TAPIOCA KURMA

I learnt this Naan from my MIL.she got the recipe from a TV show.I tried it yesterday and it was super soft & tasty.We prepared naan & chapathi.So i wanted to make a simple korma that taste good for both.This korma i tried from here.It was very tasty and served as a nice accompaniment for both Naan & chapathi.Thanks to Varunavi .I got a simple & delicious korma recipe which i can prepare in no time.I used boiled tapioca along with potato.We dint find any difference in taste & flavor.So try the same & let me know friends ..
Let me start with a picture ,  

Ingredients :
1 cup - 200ml

• Maida / All purpose flour – 2 cups
• Curd – 1/2 cup
• Ghee / Gingely oil / Butter – 2 tbsp
• Cooking soda – 2 pinches
• Salt & water – As needed.

Method :

• Take the flour in a wide mouthed bowl and make a dent in the center.
• Now put the other ingredients and mix well to make a soft , smooth dough..
• Keep the dough closed by a wet cloth and leave it for 2 hrs.( its not necessary tat the dough should be doubled in size. )
• Make sure the dough is non sticky after two hours. Even if its a bit sticky apply oil to ur hands and knead gently.
• Make even sized balls and roll it like chapathi by dusting in maida.
• Heat the dosa tawa and make naans by applying little oil around it.Cut it into two halves ..

Enjoy with this korma / gravy :)

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NARTHANGAI / KOLINGIKAI PACHADI

I am a big fan of this pachadi..I learnt this from my MIL.She makes it very nicely. . Thanks to my MIL for preparing this just for me …Here comes the ingredients with a picture ..

INGREDIENTS :

• NARTHANGAI or KOLINGIKAI – 2 NOS
• Tamarind – Big lemon size
• Salt – 2-3 tbsp
• Jaggery – 1 tbsp
• Water – As needed.

To temper :

• Cooking Oil – 3 tbsp
• Mustard seeds – 1 tbsp
• Urad dal – 1 tsp
• Hing /Asafetida– 1/2 tsp
• Green chilly – 15 – 20 nos
• Curry leaves – 1 sprig

To dry roast & grind :

• Fenugreek seeds – 1 tbsp
• Turmeric powder – 1 tsp
• Asafetida – 1/2 tsp

Method :

• Soak tamarind in warm water for half an hour and extract the juice from it.
• Slice the narthangai or kolingikai into concentric circles and cut into small cubes by removing the seeds.
• Make sure u deseed properly becoz it may induce bitterness.
• In a kadai dry roast the methi seeds till golden brown and Grind it to a fine powder along with turmeric powder & hing.
• In the same kadai add 3 tbsp of oil and temper mustard seeds , urad dal , curry leaves , slit green chilly and 1/2 tsp of hing in the same order.Saute very nicely such that the skin of the green chillies gets shrunken & change into white color .
• In a cooker vessel take the narthangai pieces , tempered items & tamarind extract , salt , powdered items, jaggery & required water(add the water to cover the narthangai completely).
• Pressure cook and remove..( If u feel there is excess water , allow it to boil for sometime..)

Enjoy with curd rice :)

NOTE : We dont get naarthangai all round the year but we easily get kadaarangai and kolingikai .So follow the same procedure and make pachadi with these veggies ..U can see the picture of narthangai below :)

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Carrot Sambar Recipe For Idli - South Indian Carrot Sambar

I started to make this carrot sambar recipe for my daughter when she was a kid. Its a great way to make my daughter eat this vegetable. I make it less spicy as per my baby’s taste. Its a good side dish for Idli, dosa with a nice aroma and mild sweetness of carrot. This sambar can be served for rice if you add little more tamarind. You can make it as a no onion no garlic version by skipping onion, garlic in this recipe. I have shared those points in Notes section.Try this for your family .I am sure they will love it. Lets see how to make this healthy carrot sambar recipe for Idli ,dosa.
Check out my other Idli Sambar Recipes HERE.
42 Chutney varieties
15 Idli varieties

Carrot Sambar Recipe

Healthy Carrot sambar for Idli dosa

Cuisine: Indian

Category: Side dish

Serves: Serves 2-3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

INGREDIENTS

1 cup = 200ml Carrot – 2 nos Toor dal + Moong dal – 1/2 cup Sambar onion – 10 nos OR Big onion – 1 no Sambar powder – 1.5 tsp ( add less based on kids taste) Tamarind – Small gooseberry size Asafetida / Hing – 2 pinches Turmeric powder – 1/4 tsp Salt & water – As needed. To Temper Oil – 2 tbsp Mustard seeds – 1 tsp Fenugreek seeds – 1/4 tsp Tomato – 1 no Garlic flakes – 5 nos Curry leaves – A few To garnish Coriander leaves - few

METHOD

Wash & peel the skin of carrot. Chop into slices.Chop the big onions into small cubes. If using small onions, peel the skin and set aside.In a pressure cooker, take dal, few curry leaves, a tsp of ghee and turmeric powder adding 2 cups of water. Take the sliced carrots in a small bowl, no need to add water.Place it inside the cooker. Cook for one whistle in low flame. Open the cooker & mash the dal.Remove the carrot bowl.  Heat oil in a kadai and when it gets heated , season with mustard seeds, fenugreek seeds, curry leaves. Add onion, garlic cloves and saute until it turns transparent. Add tomato pieces and saute until mushy. Add the tamarind extract, hing, salt, sambar powder , turmeric powder and salt.Boil well for few minutes. Add cooked carrot slices and dal. Mix well and roll boil for 2 minutes.Adjust the consistency of sambar by adding required water. Garnish with coriander leaves.Transfer the sambar to a vessel and add a tbsp of ghee. Enjoy with hot Idli, dosa !!

Note

To make this sambar for rice, add medium gooseberry sized tamarind and use 1 slitted green chillies along with onions.Do not add more tamarind. Sambar will become too sour. SKIP onion garlic and make it for festivals.  You can also add potato cubes along with carrot slices. For variations, skip tamarind and use 3-4 tomatoes. You can use either toor dal or moong dal alone.

  Enjoy this healthy, yummy sambar with Idli, dosa !

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Salem Thattuvadai Set/Nippat Sandwich

Thattuvadai set is a most popular street food in Salem,Tamilnadu. Being a Salem girl/ Salemite, I used to have this snack at least once in a week before my marriage. Last week I went to my mom's place and bought few thattuvadai set for my family. I captured the making at that time and added a video here. I asked that anna about the chutney ingredients. He told the recipe roughly & he said this chutney stays good only for 3 hours. So make it fresh and serve.

Based on his recipe, I tried it on my own. It came out well. If you buy a packet of readymade thattu vadai , making this thattu vadai set would be very easy and quick. But I prepared everything by my own including thattu vadai. So I found it a bit time consuming. Finally I was very much satisfied with the outcome.

Salem Thattu Vadai Set Recipe

How to make Salem special thattu vadai set with video !

Cuisine: Indian

Category: Sweet

Serves: 4

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

INGREDIENTS
1 cup - 250ml

FOR GREEN CHUTNEY Mint leaves - 1/2 cup Coriander leaves – 1/4 cup (optional,He told to use only mint leaves) Green chillies – 2 nos Tamarind – Small berry size OR use few drops of lime juice Salt & water – As needed. FOR RED CHUTNEY Cooking oil - 1 tbsp Tomato - 3 nos Big onion - 1 Red chilly – 5 nos Garlic cloves - 4 (optional, I used it) Salt – as needed Water – As required. Roasted gram – 1 tbsp (pottukadalai),optional FOR FILLING Finely chopped onions – as needed Grated carrot – as needed Grated beetroot - as needed ( i din't use as it was out of stock) Chopped coriander leaves – a handful Grated mango - as needed ( used during mango season) Lemon – 1/2 no

HOW TO MAKE  SALEM THATTU VADAI SET - METHOD

Saute the tomato, onion, red chilly adding salt in a tsp of oil. Grind it to a thick paste adding required water. Add pottukadalai/fried gram if you wish. You can also saute 4 garlic cloves along with tomato. Prepare the green chutney by grinding all the ingredients given under “ Green chutney” to a fine thick paste. Grate the onions, carrots, beetroot and chop coriander leaves. Mix well and set aside. Cut the lemon and keep it ready. Take 2 thatta vadai/Nippat for making one set. Apply red chutney on one side of thattai and green chutney to one side of other thattai. Keep little filling in between like a sandwich. Sprinkle lemon juice and close the sandwich. Serve immediately. I enjoyed it with coffee :) Enjoy !

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