Cooking Manual Indian Foods

Poori and potato masala

2008-07-19T22:56:00.000-07:00

Potato Masala
Ingredients:
Boiled potatoes- 4(medium size)
onion- 1 (medium,sliced)
tomato-1 (medium,chopped)
ginger- few bits
green chillies- 5(chopped)
turmeric powder- 1/4 tsp
curry leaves
water
salt

Procedure:
Heat oil in kadai and splutter mustard seeds, urad dal and channa dal. Add onions,chillies,ginger,turmeric powder and curry leaves. Then put tomatoes and cook till soft. Now add mashed potatoes ,required salt and water. Bring to a boil. Serve with hot poori.

Poori:
Ingredients:
Atta - 1 cup
salt- as reqired
water
oil- 1tsp

Procedure:
Mix all with required water until you get a nice soft & thick dough. Take out small balls of the dough and spread it using a rolling pin. Puri has to be a little thick than what we do for chappathi. Heat oil in kadai and deep fry pooris.

Note: Now that I know how to make dough , I never measure the amount of water I use. Next time I will measure it and update it in this posting.

Kothu Parotta & Pachidi

2008-07-19T22:50:00.000-07:00

Yes...You might have guessed it right. Kothu parotta is my next post. With parottas and chalna in hand what better dish can I think of? So, here you go ...the recipe of my all time favorite.

Ingredients:
cooked parotta- 3
onion- 1
ginger garlic paste- 1tsp
tomato-1
green chillies-3
turmeric- 1/4 tsp
curry leaves
eggs-2
chalna- 1 cup

Procedure:
Heat oil in kadai and fry pattai and cloves. Then add onions, ginger garlic paste, chillies,turmeric & curry leaves.When the onion gets cooked add tomato. saute for sometime. Then add parotta and fry for a minute. Now add eggs,salt and pepper. Blend everything together. When the egg is almost done add chalna and break eveything into small pieces using two spatulas. Check for seasonings. Finally add corriander leaves.

Mixed Vegetable Bonda

2008-07-15T23:00:00.000-07:00

Ingredients
Potato , Beans, Carrot, Green peas - 3 cups chopped
Onion - 1/2 chopped
Green chilly - 3 to 4
Ginger/ garlic paste - 1/2 tsp
Turmeric - 1/4 tsp
Garam Masala - 1/4 tsp
Cilantro

Method
1. Wash and chop all the vegetables into equal sizes except green peas.
2. Heat little oil in a pan, add the chopped onion , green chilly and ginger garlic paste and fry until soft. Add turmeric powder.
3. Add the chopped vegetables and saute it until the vegetables become soft. Finally add the garam masala, cilantro and salt. Turn off the heat and let the vegetables cool. Mash it coarsley and make small balls.

For the batter.
Gram Flour / kadalai Mavu - 1 cup
Rice Flour - 1/4 cup
Red chilly powder - as per ur taste
Baking Soda a pinch (optional)
Salt

Mix all the ingredients together by adding enough water make a thick batter. Dip each vegetable balls in the batter and deep fry until brown and serve with coconut chutney or green chutney. Good tea time snack.
Makes 8 to 10 bondas.

Kuli Paniyaram with FriedGram Chutney

2008-07-15T22:48:00.000-07:00

Ingredients

1/2 cup split black gram (urad dal)
1/2 cup red gram (tuar dal)
1/2 cup chickpeas
1 cup grated coconut
2 cups parboiled rice
tsp salt
6 green chillies, chopped
10 dried red chillies, broken into small pieces
1 sprig curry leaves
A small piece of asafoetida soaked in a little warm water (or 1/4 tsp powdered asafoetida)
tbsp ghee or gin gelly oil

Method
Kuli Paniyaram:-

Ingrediants:-

Finelly chopped Onion -1 medium onion
Finelly chopped Green Chillies - 4
Finelly chopped Curry and Corinder Leaves - 1 1/2tbsp
Mustard seeds - 3/4tsp
Urad dal - 1tsp

Method:-

1) Heat oil in a kadai, add mustard seeds and curry leaves and allow it to crackel

2) Then add the chillies and onions and sauté for a few minutes.

3) Add this sautéed mixture to the idli batter and mix well.

4) Heat the Kuli Paniyaram Chatti and add little oil in each hole and pour 1 spoon
of batter in each hole.

5) Cook them on both the sides.

FriedGram Chutney:-

For Chutney:-

FriedGram - 1 cup
Greenchillies - 4-5
Garlic - 3-4 pods
Tamarind - a small grape sized
Salt - To taste

For Tadaka:-

Oil- 1tsp
Mustard seeds - 1/4tsp
Curry leaves - 5-6leaves
Urad dal - 1/4tsp
Hing - a pinch

Method:-
1) Grind togther all the ingrediants for the chutney to a smooth paste along with the salt.
2) Do the tadaka and add it to the chutney. 1. Soak black gram, red gram and chickpeas for at least 3-4 hours.
2. Grind all three together.
3. Add coconut and grind again.
4. Add the remaining ingredients except ghee/oil. Mix well.
5. Form small balls, the size of limes or ping-pong balls, and place on small squares of greaseproof paper or on an oiled piece of banana leaf. Press to form a little flat cake.
6. Heat a skillet or heavy non-stick pan, greased with a little oil.
7. Cook the 'pancakes' one at a time, perforating each with the edge of the cooking spatula to cook thoroughly. Turn over. Dribble a few drops of ghee/oil and turn over once more.
8. Remove and serve warm.

Adai

2008-07-15T22:44:00.000-07:00

Tomato Onion Uthappam

2008-07-15T22:39:00.000-07:00

Ingredients:

2 cups Idli rice
1 cup Urad dal
Handful of poha/avalakki
Handful of cooked rice

Soak the idli rice and urad dal for about 6 hours, and grind them to a thick batter along with the poha and cooked rice.
Let it ferment overnight, or keep in a warm place for about 8-10 hours.

To make Uthappam, you will need:

Finely sliced small red onions
Thin sliced tomatoes
Fine sliced green chillies and coriander leaves.

Method:

Pour the batter over a hot tava like you would, for a dosa, garnish with all the ingredients above.
Serve hot with onion chutney or coconut chutney.

Thosai - தோசை

2008-07-15T22:35:00.001-07:00

Ingredients
1/2 cup parboiled rice (white)
1/2 cup long grain rice
1 cup black gram (urad dal), split and skinned
1 tsp fenugreek seeds
tsp salt

Method

1. Mix the two types of rice together and soak for at least 4 hours.
2. Soak black gram and fenugreek seeds, for at least 4 hours.
3. Grind all together till fine.
4. Allow to ferment overnight (or over a heater in cool temperatures)
5. Add salt. Stir thoroughly. Add water as required to make consistency right for frying on a skillet.
6. Heat a skillet or a non-stick pan. Grease with the gingelly oil or ghee.
7. Use a ladle to pour mixture onto the heated skillet or pan and spread with the ladle to form a circular pancake.
8. When bubbles form, flip it on to the other side to cook the thosai evenly.
9. Remove and serve hot.
10. Grease pan lightly again before making the next thosai.

Variations

Ghee Thosai: After the thosai has been spread on the skillet, dribble ghee round the edges and a little all over the thosai, before turning it over. This forms a crisper, richer Ghee Thosai (called a 'Ghee Murugal").

Egg Thosai: An egg can be broken on to the thosai directly. Allow to firm and flip half the thosai on to the other half (omelette style).

Masala Dosa - Masala Thosai

Ingredients

Rice flour dosa mixture (as above)
Spicy dry potato curry:
4 potatoes, boiled, peeled and cubed
1 dessertspoon oil
1/4 tsp fenugreek seeds
1 medium-sized onion, chopped
6-8 curry leaves cut fine I green chilli, chopped
1 dessertspoon curry powder
1/2 tsp salt
1/4 cup water
*A combination of chilli powder, coriander powder, cumin seed powder and turmeric. Can be bought in most groceries.

Method

1. Heat oil in a pan. Add fenugreek seeds.
2. As soon as they turn golden add the chopped onion, curry leaves and green chilli. Cook till soft.
3. Add cubed potatoes, curry powder and salt.
4. Add water and mix thoroughly. Cook for about two minutes, turning constantly to prevent burning.
5. Remove and allow to cool a little.
6. Heat a skillet and make a thosai. When one side is cooked, place 2 dessertspoons of potato curry across the centre of the thosai. Fold the two sides of the thosai over the curry along the center.
7. Dish on to a plate and serve hot.

Semolina Dosa - Ravai Thosai
Ingredients

1 cup long grain rice, soaked and ground fine
1 cup plain flour (wheat)
1 cup semolina
2 cups buttermilk or
2 cups thin coconut milk (I cup water mixed with 1 cup thick coconut milk)
I tsp salt
2 tsp oil
1/2 tsp mustard seeds 1/2 tsp chopped ginger
6-8 curry leaves, chopped fine
5 green chillies, sliced fine
1 onion, chopped

Method

1. Mix ground rice, plain flour and semolina.
2. Add buttermilk (or coconut milk) and salt.
3. Leave to ferment for about an hour.
4. Heat oil and temper mustard seeds, ginger and curry leaves.
5. Add to the batter.
6. Add chopped green chillies and onion and water if necessary. The mixture should be thin enough to form a light pancake.
7. Heat a skillet. Stir the batter and make the thosai on the heated skillet.
8. When cooked fold in two and remove from skillet.

Wholemeal Flour Dosa - Aatamaa Thosai

2 cups wholemeal flour (aata/wheat flour) or 2 cups plain flour
1/4 tsp baking powder
1/4 tsp salt
21/4 cups water

Method

1. Mix all ingredients together. Leave to ferment for about half an hour.
2. Make the thosai on a greased, heated griddle. Perforate lightly with the edge of the spoon.
3. Dribble a little ghee on the thosai. Flip over to cook on the other side.
4. Remove when well cooked.

Upma - Uppuma

2008-07-15T22:32:00.000-07:00

Uppuma

Ingredients

1 cup semolina, roasted well
2 cups water
2 dessertspoons ghee or gingelly oil
1 dried red chilli, broken into pieces

1 tsp mustard seeds
2 tsp split black gram (urad dal)
I medium onion, chopped
3 green chillies, sliced fine
5-8 curry leaves, cut fine
1 tsp salt
1 tiny piece asofoetida, dissolved, or 1/4 tsp powdered asafoetida (optional)

Method

1. Heat oil in a pan. Add dried chilli pieces, mustard seeds and split black gram.
2. Add chopped onion, green chilies and curry leaves. Stir for a minute or so until onion softens.
3. Add water, salt and asafoetida. Bring to boil.
4. Add semolina, a little at a time, stirring constantly so as not to form lumps.
5. Cook, turning mixture over constantly to prevent burning.
6. Remove and transfer to a serving dish. Press and cover for about 5 minutes. Lift the lid and give the uppumaa a stir and serve warm.
7. Sometimes the uppumaa can be pressed into small bowls and overturned onto a plate to form little mounds before serving.

Optional:

2 teaspoons of lime/lemon juice can be added to the uppumaa to give it a delicious tang.

Vegetable Masala Upma - Marakari Uppumaa

1 cup roasted semolina
2 cups light coconut milk
2 tsp tamarind pulp
1 tsp salt
3 dessertspoons oil
1 tsp mustard seeds
I tsp split black gram (urad dal)
1 tsp Bengal gram (channa dal)
1 cup young eggplant (brinjal), chopped fine 1/4 cup carrots chopped fine
1/4 cup chopped leek (optional)
1/4 cup potatoes chopped small
4-6 green chillies, chopped fine
1 medium-sized onion, chopped fine
1/2 tsp finely chopped ginger

6-8 curry leaves, chopped fine
A pinch turmeric powder
1/2 tsp chilli powder
A tiny piece asafoetida soaked in a tsp warm water or 1/4 tsp powdered asafoetida
1 dessertspoon ghee

Method

1. Mix together coconut milk, tamarind pulp and salt. Set aside.
2. Heat oil in a pan. Sauté mustard seeds, split black gram and Bengal gram.
3. Add all the vegetables, green chillies, chopped onion, ginger, curry leaves, turmeric and chilli. Turn constantly and cook till aroma rises.
4. Add coconut milk mixture and asafoetida. Bring to boil.
5. Add semolina, a little at a time, stirring constantly to prevent it from forming lumps, till cooked.
6. Remove from the stove and add ghee. Mix well.
7. Transfer to a serving dish and cover for a few minutes.
8. Remove the lid and stir before serving warm.

Idli - Ittali

2008-07-15T22:29:00.000-07:00

Ingredients

2 cups parboiled rice
1/2 cup split black gram (urad dal)
1/2 tsp salt

Method
1. Soak rice and black gram separately for 4-6 hours.
2. Drain. Grind (fine) rice and black gram separately.
3. Mix the two and add salt. Allow to ferment for 12 hours.
4. Grease the idli mould with a little oil. Pour a small ladleful into each mould and steam for about 12-15 minutes.
5. Remove from moulds onto a dish. Serve hot.
6. Re-grease the mould and steam the next batch of idlis.

Hoppers - Appam

2008-07-15T22:27:00.000-07:00

2 cups white rice flour I tsp dry yeast
I tsp sugar
1 cup water
1 cup coconut milk 1/4 tsp baking powder 1/2 tsp salt

Method

1. Add yeast and sugar to half cup water. Leave for 10 minutes or so, till it froths.
2. Place rice flour in a bowl. Make a well in the centre and pour yeast mixture in. Stir to form a paste. Add remaining water if necessary.
3. Cover and leave to ferment for at least 12 hours.
4. Set aside 4 tablespoons of coconut milk, adding the rest to the dough.
5. Add baking powder and salt. Mix thoroughly and set aside for half an hour.
6. Heat the little 'hopper pan' and grease it by brushing the surface with a piece of cloth dipped in oil. Pour 2 tablespoons of batter and, lifting the pan off the stove, rotate so that the batter coats the sides. Cook over medium flame.
7. Cover with a lid and cook for about 3-4 minutes. Lift the lid. The edges should have turned brown.
8. Remove lid. (Some of the coconut milk set aside earlier can be spooned into the centre of the hopper if a creamier centre is desired. Allow to cook.) Slide hopper out of pan with a wooden spatula.
9. The plain hoppers may be eaten with the remaining coconut milk and coconut chutney.

Variation:

Sugar (Seeni) Hoppers: A little jaggery or sugar may be added to the centre at step 7.
Egg Hoppers: Pour 2 tablespoons of batter in the hopper pan. Tilt and rotate pan till batter coats the sides. Break an egg into the centre, taking care not to break the yolk. Cover with lid, until cooked. Slide the hopper out of the pan with a wooden spatula. Serve hot.

Varities Of Puttu

2008-07-15T22:21:00.000-07:00

Puttu is a popular staple dish for both breakfast and dinner. It is traditionally steamed in a bamboo 'kulal'. This is a foot length of bamboo, about three inches in diameter, cut about an inch below a node. The lower part is 'turbaned' with a long piece of cotton cloth wound round it, while the rest of it is wound spirally with coir string. Resting on the node inside is a circular, perforated piece of coconut shell. The kulal rests on a vessel of boiling water and the puttu is steamed in it. It is really quite an attractive piece of kitchen equipment. The other 'puttu steamer' is a neethu-petti woven out ofpalm leaf. This is like a conical hat and the apex rests on the vessel of boiling water. Modern aluminum or stainless steel puttu steamers may not have the romance of these traditional ones but they do the job just as well.
Food processors are also used to mix puttu instead of the traditional 'hands on' method.

Rice Flour Puttu - Arisi-maa Puttu

Ingredients

4 cups roasted rice flour (white or red rice flour)
2 tsp salt
4 cups boiling water
1 cup freshly grated coconut

Method
1. In a large bowl, mix flour and salt with boiling water with a wooden spoon. As mixture cools mix flour with your hands to form a pebble-like texture.
2. In a kulal or puttu steamer, layer the flour mixture with a handful of grated coconut. Repeat the process till the kulal is almost filled. Finish with a layer of coconut.
3. Steam and serve hot.

Raagi Flour Puttu - Kurakkan Puttu

Kurakkan (Raagi or red millet) is grown commonly in the northern areas of Sri Lanka. Red millet flour is dark in colour and the puttu has a pleasing warm, dark tone as a result of this. Affectionately called "the black puttu", it is eaten with freshly scraped coconut and pieces of jaggery.

Ingredients

1 cup red millet (raagi, kurakkan) flour
1/2 cups grated coconut Warm water as required Salt to taste

Method

1. Add salt to the warm water. Add water slowly to flour, stirring it with a wooden spoon to form a paste.
2. Using your hands, work mixture till it breaks into small round pieces.
3. Add grated coconut.
4. Steam in a puttu steamer—either the kulal or a neethu-petti.

Semolina Puttu - Ravai Puttu

Ingredients

2 cups semolina
Salt to taste
1 cup water
11/2 cups grated coconut

Method

1. Roast semolina slightly. Set aside to cool.
2. Add salt to semolina.
3. Add water and mix. Allow it to stand for half an hour.
4. Work the semolina with your fingers into small pebbles-like balls.
5. Add grated coconut.
6. Steam in the puttu steamer—either a kulal or a neethu-petti.

Aalanggai Puttu

Though called a puttu, this is also a sweet snack. It takes its name from its shape—like the fruit o f the Aalai' (banyan) tree.

Ingredients

1 cup roasted rice flour (white or red rice flour) 1/2 tsp salt
2 cups thin coconut milk
1/4 cup roasted black gram (urad dal) flour 1/2 cup jaggery pieces }
11/2 cups thin coconut milk syrup

Method

1. Mix rice flour and salt in a bowl.
2. Boil coconut milk.
3. Pour into flour and stir till smooth.
4. When the mixture has cooled add black gram flour and mix well. j 5. Form into small balls, about 2 cm in diameter.
6. Steam in neethu-petti or any steaming vessel.
7. Boil the jaggery pieces and coconut milk into a syrup.
8. Add to the puttu. Stir and serve.

Sugar Puttu - Seeni Puttu

Ingredients

1 cup roasted rice flour (white or red rice)
1/2 cup roasted split green gram (moong dal)
11/2 cups water
1 cup coconut milk 1/2 tsp salt
1/2 cup grated coconut
2 tbsp ghee
1/2 tsp cardamom powder (pounded cardamom seeds)
11/2 cups sugar

Method

1. Wash the green gram and cook in water. Do not overcook—it should be whole, not mushy.
2. Drain and grind fine.
3. Boil coconut milk and salt.
4. Place rice flour in a bowl. Add the boiling coconut milk and stir to a grainy texture.
5. Add the ground green gram and grated coconut. Mix well.
6. Steam till cooked.
7. Transfer to a serving bowl. Add ghee, cardamom powder and sugar immediately. Mix well.
8. Serve warm.

Black Gram Flour Puttu - Uluthammaa Puttu

Ingredients

2 cups roasted white rice flour
1 cup roasted black gram (urad dal) flour
1 tsp salt
1/2 cups water
2 cups grated coconut

Method

1. Boil water with salt.
2. Add to rice flour and mix to form a grainy texture.
3. When cool, add black gram flour and mix.
4. Add the grated coconut and mix together.
5. Steam in a puttu steamer.

Spinach Puttu - Keera Puttu

Ingredients

1 cup red millet (raagi/kurakkan) flour 200 grams spinach, chopped fine Cold water as required
2 green chillies, chopped fine
4 medium-sized onions, chopped fine 1/2 cup grated coconut
tsp salt

Method

1. Mix red millet flour and spinach.
2. Sprinkle water and mix to form pebble-like balls. Sprinkle more water if required.
3. Add remaining ingredients and mix together. Ensure that the mixture retains its pebble-like consistency.
4. Steam in a puttu steamer.

Tapioca Puttu - Maravalli Puttu

Ingredients

1 cup tapioca flour, slightly roasted 1 cup grated coconut
3-4 green chillies, chopped
1 medium-sized onion, chopped fine 1/2 tsp salt

Method

1. Mix together tapioca flour, grated coconut, green chillies, onions and salt. Sprinkle water as you mix with your fingers, forming a grainy texture.
2. Steam in a puttu steamer.

Varities Of Idi Appam

2008-07-15T22:16:00.000-07:00

Stringhoppers

Ingredients

2 cups roasted rice flour (white or red rice flour)
1/2 tsp salt
Boiling water as required

Method

1. Mix flour and salt. Add enough boiling water to form a paste that does not stick when touched.
2. Squeeze the paste through the ural to form string hoppers on to the steaming tray.
3. Steam till the string hoppers are not sticky to the touch.
Suggested accompaniments: Sothi, Coconut Chutney, Chicken or Mutton Curry.
Note: To make string hoppers, an `ural' to form the hoppers is necessary. You will also need a steaming tray and a steamer.

String Hopper 'Biryani' - Idi-appa Biryani

Ingredients

10-15 string hoppers
2 small potatoes, cut into small cubes
1/2 tsp chilli powder
1/2 tsp turmeric powder 1/2 tsp salt
2 tbsp oil
1 large onion, quartered and sliced
3 green chillies, sliced fine
I sprig curry leaves
1 inch piece cinnamon stick
3 cloves
4 or 5 pieces cauliflower, broken into small flowerets
1 carrot, chopped fine
1/2 cup cabbage, chopped fine
1 leek, white part chopped fine
1 tsp finely chopped ginger
1 tsp coriander
1 tsp cumin seeds To be ground together
(or equivalent of powders to be mixed together) 1 tsp black pepper
Optional: 2 eggs, beaten lightly with pepper and salt to taste

Method

1. Rub potato cubes with chilli powder, turmeric and 1/4 teaspoon of the salt. Set aside for 10-15 minutes.
2. Break up the string hoppers into small pieces.
3. Heat oil in a pan. Fry potato cubes till almost cooked.
4. Add sliced onions. When transparent add green chillies, curry leaves, cinnamon and cloves. Saute till onions turn golden brown.
5. Add cauliflower, carrot, cabbage and leek. Add remaining salt and the chopped ginger. Cook till tender.
6. Add string hoppers. Mix thoroughly
7. If egg is to be added, fry them in another pan.
8. Remove when cooked. Break up fried egg with a spatula. Add to string hoppers. Mix well.
9. Add ground aromatic spices. Mix well and remove from stove.
10. Add more salt if necessary.

Mutton Liver Fry

2008-07-15T03:18:00.000-07:00

Mutton Liver Fry

Mutton Liver - 1 lb
Turmeric Powder - 1/4 spoon
Red Chilli Powder - 1/4 Spoon
Pepper Powder - 1 spoon
Salt to taste
Ginger Garlic Paste - 1 spoon
Onion - 1/2 finely chopped
Oil - 3 spoons

Step A
Cut Liver into small pieces and wash with running water(Peel of the skin if incase there is a small layer of skin above the liver).Add turmeric while washing.

Step B
Pour Oil in Pan and fry Onion.Once Onion is fryed put ginger garlic paste and fry the same.Then put red chilli powder along with turmeric powder and salt.Add liver to the same along with pepper powder.Pour 1/4 glass of water and close the lid.Liver Fry will be ready in 5 minutes.

Mutton Samoosa / Mutton Samosa

2008-07-15T03:17:00.001-07:00

Mutton Samoosa

Filling
1> Grounded Mutton - 1 Pound
2> Onion Finely Chopped - 1/2 Big one
3> Ginger - 1 soon(Crushed)
4> Garlic - 1 spoon(Crushed)
5> Garam Masala Powder - 1 spoon
6> Red Chilli Powder - 1 spoon
7> Green Chilli - 2
8> Turmeric Powder - 1/4 spoon
9> Coriander Leaves(Finely Chopped) - 10 spoons
10> Mint(Finely Chopped) - 5 spoons
11> Salt to taste
12> Peas - 1/2 cup
13> Jeera - 1 spoon

Step 1:
Pressure cook Grounded Mutton and salt along with water for 1 minute.

Step 2:
In 3 spoons of oil fry Jeera followed by crushed Ginger , Garlic and then Onions.Once this is fryed add Green Chillies , Coriander leaves and Mint and fry the same.Add Turmeric Powder , Garam Masala , Salt ,Peas and Red Chilli Powder.Add Pressure cooked Mutton after draining water.Add 1/4 cup of water.Stir occasionally.Filling for Samoosa is ready.

Dough
Maida - 10 Spoons
Butter(Unsalted) - 4 spoons
Jeera - 1 spoon
Water - 2 spoons

Step 1:
Mix Maida,Butter,Jeera,Salt and water and make the dough.

Step 2
Keep the dough aside in a closed pan and let it be for an hour.

Step 3
Make the dough into small balls.Flatten the balls and make it like a circle.Cut the circle into two halfs and each half can be made as a cone.Pl make sure u coat the layer of the cone with water so that the filling will wont come out.

Frying

Step 1
From the cone which has been prepared fill the space with the filling prepared from the above steps and close the cone.

Step 2
Pour Oil in pan and fry the Samoosa.Now hot samosa is ready to be served along with chutney or sauce.

Mutton Brain Masala

2008-07-15T03:14:00.001-07:00

Brain Masala

Serves - 2

1> Mutton Brain - 4 pcs
2> Onion medium size - 1 /2 Chopped
3> Green Chilli - 2 Chopped
4> Coriander Leaves - 6 Chopped
5> Red Chilli Powder - 2 pinch
6> Curry Leaves - 10
7> Ginger Garlic Paste - 1 spoon
8> Tomatto - 1/4 Chopped
9> Turmeric Powder - 2 pinch
10> Pepper Powder - 1/4 spoon
11> Salt to taste

Step 1 :
Clean Mutton Brain in running water.

Step 2 :
Grind Onion , Green Chilli , Coriander Leaves and Tomatto.Mix little bit of water and make it like a paste.

Step 3 :
Pour 5 spoons of oil in a pan and then Fry Ginger Garlic Paste and then add Curry leaves to it.Add the grinded stuff prepared above to the same.Once all this are fryed add Salt , Pepper Powder , Red Chilli Powder , Turmeric Powder.Add brain once this comes to boil state.Leave it to get cooked for 4 to 5 minutes.Brain Masala is ready.

Mutton Paya(Aatukal Paya)

2008-07-15T03:11:00.001-07:00

Mutton Paya(Aatukal Paya)

Mutton Feet(Aatukal) - 2 pounds
Onion - 2 Big Finely Chopped
Tomatto - 2 Big Finely Chopped
Green Chillies - 2 Chopped
Red Chilli Powder - 1 spoon + 1 spoon
Salt to taste
Bay Leaves - 3
Cinamon Stick - 1/2
Cloves - 2
Cardamom - 2
Curry Leaves - 20
Coriander Powder - 1 and 1/2 spoons
Coriander - 1/4 bunch finely chopped
Coconut milk - 1/2 cup
Ginger Garlic Paste - 1 and 1/2 spoon

Serves 2 to 3 people

Step 1
Clean Mutton with running water and turmeric powder.

Step 2
Pressure cook mutton along with salt , water and 1 spoon of Red Chilli Powder(1 spoon).Cook until 8 whistles

Step 3
In a Pan pour 5 spoons of oil and then add Bay Leaves , Cinamon Sticks , Cloves and Cardamom and fry.

Step 4
Add Ginger Garlic Paste and fry the same.Once this is fryed add Curry leaves , Onion , Tomatto , Green Chillies one by one and fry the same.

Step 5
Add Red Chilli Powder(1 spoon) , Coriander Powder and fry the same.Now add the Cooked mutton prepared in Step 2 to this add water if needed and salt to taste.Let it cook for 5 to 8 minutes or until you see that it has come to the boiling stage.Now add Coconut milk and let it boil for couple of minutes.Now add the finely chopped coriander leaves.Mutton Paya is read to be served.This goes well with Idiyappam or Idly or Parotta.

Margandam Soup (Mutton Soup)

2008-07-15T03:07:00.001-07:00

Margandam Soup

1> Onion - 1 (Finely Chopped)
2> Tomatto - 1 (FInely Chopped)
3> Sombu - 1 spoon
4> Oil - 1 spoon
5> Curry Leaves - 10
6> Coriander Leaves - 1/4 kattu (Finely Chopped)
7> Ginger - 10 gms
8> Garlic peeled - 5 + 2
9> Coriander Powder - 1 spoon
10> Pepper Powder - 1 + 1 and 1/2 spoon
11> Toor Dal - 10 grains
12> Turmeric Powder - 1 spoon
13> Mutton Ribs(Margandam) - 1 Pound
14> Water 5 Glasses
15> Salt to taste

Step 1
Put 4 in pan

Step 2
Once 4 is hot put 3 after frying put 5 after frying
put 1 after frying putting 2

Step 3
In a cooker put the cleaned 13(clean it with turmeric and runnign water)
Add the stuff prepared in step 2
Take a piece of cloth and then add 8(5 garlic) / 9 / 10(1 spoon) and
tie it tightly in such a way that the stuff doesnt get mixed with the stuff in cooker
Add 7 / 8(2 garlic) / 10( 1 and 1/2 spoon) / 11 / 12 / 13 / 14 / 15

Step 4
Cook until 6 whistles

Step 5
Open the cooker and Add 6 and then serve

Kola Urundai / Mutton Balls

2008-07-15T03:00:00.000-07:00

Kola Urundai / Mutton Balls :- It can be made with ground chicken/mutton for non-veg version and plantain flower (vazhaipoo in tamil) for veg version.

Ingrediants

* Ground chicken/mutton - 1 box/1 pound
* Small Onions/Shallots - 8 to 10 finely chopped
* Green Chillis - 6 finely chopped (add more if you want it more hot)
* Turmeric pwd - 1/4 tsp
* Garlic - 5 cloves finely chopped
* Mint Leaves - 7 stripes finely chopped
* Corn flour - 1/2 tsp
* Salt - 1/2 tbsp
* Egg - 1 beaten
* Bread Crums - plain (any brand)
* Oil - to fry

Method

Heat little oil in a kadai,add the garlic,green chillis,onions one by one and saute for 3 mins.Add the mutton/chicken fry for a while say 4 mins.Add the turmeric,salt and continue frying until all the water/moisture evaporates and the mixture becomes nicely fryed/cooked.It may take another 5 mins or so .Add mint leaves and allow to cool for a while.

Transfer the contents to a blender/food processor and grind it.In another bowl,add the beaten egg to the ground mixture, mix it,add the corn flour and mix well(this egg and corn flour is the binder to keep the contents tight).Make small balls,coat each one in bread crums and deep fry in oil until golden brown

Serve as a appetizer or as a side for briyani,fried rice

Uppu Kari - Featuring Chettinadu Cuisine

2008-07-15T02:52:00.000-07:00

Chettinad cuisine is originated in the southern parts of Tamil Nadu state comprising of Madurai, Tirunelveli and Karaikudi regions. This cuisine is well known for its hot and spicy, aromatic non vegetarian dishes like Chicken Chettinad, Pepper Chicken, Fish Varuval etc. Chettinad cuisine is so different from the traditional healthy vegetarian cuisine of the Tamil Brahmins, but when I think of Tamil cuisine, the first word that comes to my mind is Chettinad - just my type of dishes!

When I mentioned to Siv that there is an event called Regional Cuisine of India (RCI) and this month’s theme is Tamil cuisine, he volunteered to find me an authentic Chettinad recipe from his mom, and even better make it himself to keep it truly authentic. :). After some brainstorming, he picked a dish called Uppukari, an authentic Karaikudi dish, that I have never heard of before.

Uppu means salt in Tamil and Kari is used to describe mutton or sometimes used as a generic term for meat. Uppu kari is prepared by marinating the cubed meat in salt for about an hour before cooking, the salt really softens the meat. I am assuming the name Uppukari came from this process. If anyone has a better explanation, I would love to hear it.

The heat in this dish comes from split dry red chilies, not chilly powder. That makes it truly unique, with a subtle spicy flavor, so different from all the Kerala lamb recipes I normally make. In our house, we both have our on signature dishes, I am the mutton expert and Siv is the fish curry guy. But after tasting this uppu kari, guess I’ll have to share my mutton throne with him, this was that good!

Ingredients

* 1 lb Lamb/Goat meat with bones cut into small cubes
* 1 tbsp ginger paste
* 1 cup sliced onions
* 10 cloves garlic minced
* 12 split dry red chilies
* 1″ cinnamon stick
* 1 tbsp fennel seeds
* 1/2 cup grated coconut or coconut flakes
* 1 bunch curry leaves
* Salt for taste
* oil for sauteing

Method

Marinate the cubed meat with salt and keep aside for an hour.

Add the ginger paste to the meat and pressure cook till the meat is tender(about 7 minutes after the first whistle). Alternatively you can cook the meat and ginger mixture in a regular sauce pan along with a cup of hot water till the meat is tender and the gravy is completely dried up.

In the mean time, heat oil in a large frying pan, fry the cinnamon, fennel seeds and the split red chilies till fragrant and keep aside.

In the same pan, saute the onions and garlic till brown. Add the curry leaves and the fried spices from the previous step and mix well.

Check the cooked meat and dry most of the liquid that might have formed during the pressure cooking process.

Add the dry cooked mutton into the pan with the fried onion and spices and mix well till the remaining moisture is all dried up.

Add the grated coconut to the pan and fry till the coconut is slightly brown.

Serve hot with rice.

Note: Siv completely forgot the coconut when he made this, still it tasted great. He says coconut adds a great texture to the dish, but skip it if you are not a coconut fan, it is still delicious.

mutton kozhukattai - Dumplings in Mutton Gravy

2008-07-15T02:46:00.000-07:00

You all have definitely had kozhukattai in one form or other ,
be it sweet or in the form of undi .. This dish takes it to the next level.
This dish is complete by itself , U need not make rotis or rice to go with it...
For a long long time the only kozhukatai i knew was this...

For the gravy u will need

mutton - 1/2 lb cut into small pieces.
bay leaf - 2
cardamom - 3
cloves - 4
cinnanom - 1 inch stick
kala jeera - 2 tsp
onion - 1 1/2 big onion thinly sliced ( or 1 big and 1 small onion )
tomato - 1 1/2 medium tomato diced ( if using puree , use 5 tsp )
corriander leaves - a handful
ginger garlic paste - 2 tsp
corriander powder - 1 tsp
chilly powder - 1/4 tsp
yogurt - 2 tsp

green chilly - 6
whole pepper - 2 tsp
jeera - 2 tsp
sonf - 1 tsp
salt , oil as required.

For the kozhukattai

rice flour - 1 cup
shredded coconut - 3 tsp

Method for gravy

1 ) Grind the green chillies , pepper , jeera , three fourth of kala jeera , sonf to a coarse paste
and set aside.
2) Heat oil , fry bay leaves , cardamom , cinnamon and cloves , remaining kala jeera.
3) Add the sliced onion. When it turns light brown add ginger garlic paste.
Keep frying till u get rid of raw smell. ( around 2 minutes )
4) Add the chilly paste we prepared in step 1, saute for 2 minutes.
5) Add tomato , chilly powder , salt and corriander powder. Saute till raw smell goes.
6) Add mutton and yogurt. Let the yogurts water dry.
reduce heat and cook covered for 10 minutes or till the water from mutton dries up.
7) Add corriander , fry for sometime. ( The corriander should get fried to get the flavour)
8) Add enough water and pressure cook.
9) After mutton is cooked bring the gravy to a boil.

Meanwhile prepare the kozhukattai.

1) Mix rice flour with coconut.
2) Add 1/2 cup of the gravy that we have prepared.
U can also add some mutton pieces from the gravy for more taste.
3) Mix well and make medium sized kozhukattai.
4) Add these to the gravy
( The gravy should be boiling , otherwise the balls will dissolve in the gravy ).
5) let the balls cook for 15 minutes or till done.
6) After the balls are cooked , dissolve one ball in the gravy. This will make the gravy thick.
7) Remove from flame once the gravy become thick.

Aatu Kari Kulambu - Mutton curry

2008-07-15T02:44:00.000-07:00

Ingredients:

1/2 lb Mutton
4 Potato(optional)
1 tsp Fennel seeds
2 Onion(medium size)
2 Tomato(medium size)
1 tbsps Poppy seeds Paste
1/ tsp turmeric powder
2 tbsps Coriander powder
2 tbsps Chilli powder
3 tbsps Coconut paste
1 tsp Ginger-garlic Paste
1/2 tsp Garam masala powder
4 Cloves
2 Bay leaves
2 Cinnamon(medium size)
1 tbsp Curd(optional)
5 tbsps Oil
Coriander leaves for garnishing
Salt for taste

Method:

1. Marinate the mutton pieces with the poppy seed paste,garam masala & 1tsp of salt.

2. Heat the oil in pressure pan & put the fennel,seeds,cloves,bay leaves & Cinnamon.Let them splutter.Add the chopped onion & fry till slight golden brown.

3. Add the ginger-garlic paste & fry for 4-5 mts.Now add the chopped tomato,salt & turmeric powder & cook for 6-7 mts till the oil separates from the masala.

4. Add the the marinated mutton,potato cubes & a cup of water & combine all the masalas & cooks for 5-6 mts.

5. Now,close the pan & pressure it till the mutton becomes soft.Then,open the pan & add the coriander powder,chilli powder & coconut paste & cook the garvy for 10 mts in slow flame till theoil separate from the masala.

6. Now,garnish the mutton with the coriander leaves.

7. Serve the mutton curry with rice,dosai,idle,puri,roti & naan.

Tips: You can add cashewnut paste instread of using the coconut paste.Soak the cashewnut in hot water for 10 mts & make the paste.

Mutton Biriyani

2008-07-15T02:38:00.000-07:00

I sooo love mutton biriyani. My mother completely knows what biriyani is to me. She would make biriyani sometimes just for me. The best part is how we taste-test it. She will get a small plate with the steamingly hot biriyani and she will give a couple of big mouthfuls to me and my sister.. It would just be soooo out-of-the-world !!!

Somehow chicken biriyani just does not give me the flavour I get from mutton biriyani. So since its my comfort food, I am just overlooking the fact that mutton has more fat content.

If you think mutton biriyani is a tedious process, just try this recipe. I am sure you will change your mind.

First things first

* Clean and rinse a cup and half of rice
* Clean and cube a pound of mutton
* Vertically slice one large onion

Throw into the mixie and make a puree with

* one tomato
* half a bunch of cilantro
* two pods garlic
* half an inch ginger

Make a powder with the following

* 3 tsps saunf
* 3 cloves
* 4 cardamom
* 1 inch stick of cinnamon
* 10 peppercorns
* 4 dried red chillies ( add more if you like spicy )

Keep aside

* cleaned bunch of mint
* half tsp garam masala
* two tbl oil

Cooking mutton

* Add water and mutton to pressure cooker. The water should be just below the top of the mutton pieces.
* Cook until 10 whistles keeping the stove in medium high

Putting together

* Heat oil in pressure cooker or pan
* Add onions and saute for 5 minutes
* Add the powder, garam masala and continue sauteing
* Add the puree and continue to saute for another 5 minutes. At this point there should be no liquid in the pan
* Add the mutton pieces ( no water )
* Add the rice and the measure and add the mutton stock ( remaining after cooking the mutton). Ratio is 2:1 liquid:rice.
* Add salt and mix
* Place the mint bunch over the rice and pressuer cook or cook in rice cooker
* Enjoy with raita.

See my other post for instructions regarding cooking biriyani in pressure as well as rice cooker.

Mutton Fry

2008-07-15T02:30:00.000-07:00

Ingredients:-

Mutton-1lb washed
Chilli powder-2tbsp (adjust to spice level)
Garam masala powder-1tbsp
Turmeric powder-1/tsp
Salt to taste
Curry leaves-1stem
Onions-1cup chopped
Cinnamon-1inch
Cardamom-1no
Cloves-1no
Ginger garlic paste-1tbsp
Green chillis-3
Oil-3tbsp
Method:
In a pressure cooker, add washed raw mutton chilli powder, whole spices, turmeric powder, salt, 1/2tbsp ginger garlic paste & water.
Close cooker & pressure-cook mutton

Heat 2tbsp oil in a kadai.curry leaves, slit green chillies&add chopped onions& fry till lightly brown. Then add ginger garlic paste & fry.Add cooked meat, garam masala powder to it and mix well.

Stir and fry well till the water evaporates and mutton turns brown. Garnish with cilantro.
Goes well with rice or roti.

Mutton suka varuaval (mutton dry fry)

2008-07-15T02:17:00.001-07:00

Mutton used to be my favorite in India and also readily available. Here in Colorado, I have to drive 1hr one way to get goat meat, so its becoming an exotic dish lately. Also because of this I end up buying it in bulk and hence will be relishing on mutton for a whole week. So this week I will be posting a few goat meat recipes. This is a very dry dish which is a bit spicy but can be served with rice or just as an appetizer.

Ingredients:

Mutton (1 inch cubes) - 200gms
Onion (finely chopped) - 1
Green chillies (slit) - 2
Curry leaves - a sprig
Ginger-garlic paste - 1 tsp
Jeera (cumin seeds) - 1 tsp
Saunf (fennel seeds) - 1 tsp
Pepper powder - 1 tbsp
Jeera (cumin) powder - 1 tbsp
Coriander powder - 1 tbsp
Garam masala - 1 tsp
Turmeric - a pinch
Oil - 3 tbsp
Salt - as needed

Method:

Pressure cook the mutton with jeera, saunf and a pinch of turmeric with just enough water to cover the meat, for about 8 whistles. Heat oil in a pan and add chopped onions. Once the onions turn translucent add green chillies, curry leaves, ginger garlic paste, pepper powder, jeera powder, coriander powder, garam masala, salt and the cooked mutton. Fry in low heat till all the raw smell disappears from the powders and the mutton gets coated and roasted evenly. Serve hot with rice and sambar.

Mutton chalna

2008-07-15T02:03:00.000-07:00

Salna - This dish is very common in my part of tamil nadu.
Although, I have to admit, I don't make it very often.

Last week, we brought goat meat.
There was just too much of bones hidden beneath.
That's when it strike me to make this dish, as this dish needs more bones and less meat.

I made regular goat curry ("Aatu kari pirattal") as side dish and made the salna as the main dish.

As usual my husband liked it very much, but this time the surprise was that my 2 yr old, who has no inclination for non-veg, also liked it very much.

It might look different for a non-veg dish but for those who like less spice and still want mutton, this will be perfect fit.

Give it a try.
Ingredients:

1/2 cup Toor Dal
1/4 kg Mutton bones
1 tsp Fennel seeds
2 Onion(medium size)
2 Tomato(medium size)
1/ tsp turmeric powder
2 tbsps Coriander powder
2 tbsps Chilli powder
1 tsp Ginger-garlic Paste
1/2 tsp Garam masala powder
4 Cloves
2 Bay leaves
2 Cinnamon(medium size)
5 tbsps Oil
Coriander leaves for garnishing
Salt for taste

Method:

1. Take toor dal & the mutton bone pieces in a pressure cooker & cook untill 2 whistles.

2. Now,heat the oil in the kadai splutter Cloves,bay leaves & cinnamon.

3. Then,add the chopped onion & when the onion is half done add the ginger-garlic paste & fry for 2-3mts

4. Now,add the chopped tomato,salt,turmeric powder & curry leaves & fry till oil seperates from the gravy.

5. Add the chill powder & coriander powder & fry for another 4-5mts or untill oil seperates from the oil.

6. Now,add the boiled mutton bone pieces & toor dal & cook for next 4-5mts.

7. Put the lid on the kadai & cook in low heat 3-4mts.

8. Salna or chalna is ready serve with Paratha,roti,puri ,Biryani , idli, idiyappam,dosai & also with plain white rice.
Posted by Deepa Cooks at 7:33 PM

Sweet Poli - சர்க்கரை போளி

2008-07-05T23:17:00.000-07:00

தேவையானப் பொருட்கள்

மைதாமாவு - ஒரு கப்
கடலைப் பருப்பு - ஒரு கப்
மண்டை வெல்லம் - கால் கிலோ
தேங்காய் - ஒன்று
ஏலக்காய் - 4
நெய் - சிறிது
நல்லெண்ணெய் - சிறிதளவு

செய்முறை

மைதாவை தண்ணீர் ஊற்றி சற்று தளர்ச்சியாக பிசையவேண்டும்.
பிசைந்தபின் மேலாக சிறிது நல்லெண்ணெய்யை ஊற்றி 3 மணி நேரத்திற்கு அப்படியே விட்டு வைக்கவும்.
கடலைப்பருப்பை முக்கால் வேக்காடாக வேகவைத்து இறக்கி, நீரை நன்கு வடித்துவிட்டு இத்துடன் நுணுக்கிய மண்டைவெல்லம் சேர்த்து தண்ணீர் தெளிக்காமல் அம்மியில் வைத்து அரைக்கவும்.
தேங்காயை துருவி எடுத்த பூவை நன்கு நெய்யில் வதக்கி, அரைத்து வைத்துள்ள பருப்பு, வெல்லக் கலவையுடன் சேர்த்து, சிறிது நுணுக்கிய ஏலக்காயையும் கூடச் சேர்த்து கலந்து சிறு சிறு உருண்டைகளாய் உருட்டி வைத்துக்கொள்ளவும்.
பிறகு, பிசைந்து வைத்த மைதாமாவை எண்ணெய் தடவிய பூரிப் பலகையின் மேல் சிறிது சிறிதாக உருட்டி எடுத்து வைத்துக் கையால் தப்பி, விரித்து விடவும்.
இதன் நடுவில் கடலைப்பருப்பு, வெல்லம், தேங்காய்ப்பூ கலவையை சிறு சிறு உருண்டைகளாய் உருட்டி வைத்து மூடி, மீண்டும் இதை கையால் தப்பி, சப்பாத்தி அளவிற்கு விரித்து விடவும்.
இதனை தோசை கல்லில் இட்டு, நெய் ஊற்றி இருபுறமும் சிவந்து வெந்ததும் எடுக்கவும்.

குறிப்பு:

மைதாமாவினை மென்மையாக்க ஒரு சிட்டிகை சோடாஉப்பு சேர்த்துக்கொள்ளலாம். அதிகம் சேர்த்தல் கெடுதி. வெல்லத்துடன் அரைத் தேக்கரண்டி கல் உப்பு சேர்த்து அரைக்க சுவை இன்னும் கூடும்.

Sweet Pongal - சர்க்கரை பொங்கல்

2008-07-05T23:10:00.000-07:00

தேவையானப் பொருட்கள்

பச்சரிசி -- 1 கப்
பாசி பருப்பு -- 1/4 கப்
வெல்லம் -- 1 கப் (துருவியது)
ஏலக்காய் -- 4 என்னம் (நசுக்கியது)
பால் -- 1 கப் (காய்ச்சியது)
நெய் -- 1/2 கப்
முந்திரி -- 10 என்னம்
உலர்ந்த திராட்சை -- 10என்னம்

செய்முறை

அடிகனமான பாத்திரத்தில் 1 டீஸ்பூன் நெய் விட்டு பாசி பருப்பை பொன்னிறமாக வறுக்கவும். உடன் பச்சரிசியை போட்டு ஒரு வதக்கு வதக்கி உடன் 3 கப் தண்ணீர் சேர்த்து கொதிக்கவிடவும்.
தண்ணீர் குறைந்து கொண்டே வரும் கொதிக்க வைத்த தண்ணீர் வைத்திருந்தால் குறைய குறைய் தண்ணீர் சேர்க்கலாம் அரிசி வேகும் வரை.
வேறு பாத்திரத்தில் வெல்லத்தை போட்டு கையால் தண்ணீர் தெளித்து காய்ச்சவும். தூசிகள் இருந்தால் வந்து விடும். சூடு படுத்தினாலே போதும்.
அரிசி வெந்த சமையத்தில் ஏலக்காய்,காய்ச்சிய பால், 1 ஸ்பூன் நெய் சேர்க்கவும்.
நன்றாக குழைந்து வெந்து வரும். அப்போது நெய்யில் வருத்த முந்திரி, திராட்சை போட்டு கிளறி மீதியுள்ள நெய் ஊற்றி இறக்கவும் .
சுவையான சர்க்கரை பொங்கல் ரெடி.

Dates Burfi with Nuts (Khajoor Ladoo)

2008-07-03T08:03:00.000-07:00

This is a sweet made with Dates/khajoor nuts.

Information about Dates:

Dates are very nutritious. Dates are loaded with the energy you need every day – to win a marathon race or get you through a tough day. With only 24 calories per date (248 per 100 gram serving), dates are high in dietary fiber, low in fat, cholesterol, and sodium, and contain more potassium than bananas! Very few other fruits offer this healthful combination. Dates also helps to build the body and reduces alcohol intoxication. It is usually taken raw or with milk. It is a good source of calcium and iron and sugars. More nutritious values can be found here.

Now coming to the recipe, this recipe has lots of nuts. I used almonds,walnuts, pistachios, pecans. I was surprised to know that it is very easy to make. It just took me 20 mts make this recipe. So try this delicious and nutritious sweet.

Ingredients:

1 cup of chopped dates
1/2 cup of chopped nuts( You can use any nuts of your choice. I used almonds, pistachios, walnut s and pecans)
1tbsp of ghee

Preparation:

1. Heat a tbsp of ghee in a pan and add chopped nuts. Once the nuts turn into golden color, remove it from the pan and keep it aside.

2. In the same pan add the chopped dates on medium heat. Once the dates starts melting add the roasted nuts. (Note: Dates takes very less time to melt. )

3. Mix the nuts with melted date mixture and remove it from heat.

4. When the mixture is still warm grease your hands with ghee or oil and roll into small balls or burfi. I made few as laddos/balls and few as burfi.
(For burfi shape roll the mixture into rectangular shape and cut into pieces of desired size)

Rava Dosa

2008-07-03T07:56:00.000-07:00

Ingredients

Maida - 2 cups
Rava - 2 cups
Rice flour - 1 cup
Green Chilles - 5 - 6 nos.
Jeera - 1 tsp
Curry leaves - a few
Onions - 1 big, finely chopped
Mustard seeds - 2 tsp
Pepper (Whole) - 1 tsp
Coriander leaves - few springs

Method

1. Soak the maida, rava and rice flour along with jeera, greenchillies and curry leaves for 6 -7 hours. The water level should be above the mixture.

2. When ready to cook, heat oil add mustard when it splutters add pepper added to dosa batter along with onion and coriander.

3. Add a handful for rava to the batter and water to make pouring consistency.

4. Heat tawa spread oil nicely pour the batter in the outer side gently rotating it, so that it spreads in the inner sides.

5.Add oil over it and turn it the other side. wait till it gets crispy.

6. Enjoy with sambar and chutney.

Coconut Thovayal

2008-07-03T07:54:00.000-07:00

Ingredients

Coconut - 1/2
Urad dal - 4 tsp
Red chillie full - 3 nos
Hing - 1 tsp
Tamarind - small lemon size ball
(Note : Wet the tamarind in water and keep it in microwave for 1 min this will make it loose and will mix well.)
Oil - 1 tbsp
Salt - according to your taste

Method

1. Cut coconut into small pieces.

2. Heat oil in kadai add urad dal, red chillies, hing and fry it urad dal turns red in colour.

3. Put all the ingredients in mixie jar. Grind using very little water.

4. Coconut thogayal ready.