Idli – Dosai Milagai Podi

Ingredients:
1 cup Channa Dal
1 cup Urad Dal (Blackgram)
6 to 8 Red chillies (desired amount)
Few Curry Leaves
Few sprinkles of Asafoetida
Salt to taste

Preparation:
In a flat pan, take all the ingredients and dry roast it till the grams change colour and remove it from the pan and keep it aside to cool.
In a blender take all the roasted ingredients and grind it into a fine powder.
Tasty Idli – Dosai Milagai podi is ready.

Onion Dosai

Ingredients to make Dosai Batter:

3 cups Idli rice

1 cup Urad dal/Black gram

1 tbs Fenugreek seeds

Salt to taste Oil

1 large Onion finely chopped and fried in little oil.

Preparation:

Making the batter:

Wash the rice and urad dal well.

Soak the rice, black gram, fenugreek in water for 4 – 5 hrs.

(I used to soak them altogether).

In a blender, take the soaked ingredients in small batches and grind it into a fine batter.  

Add little water while grinding not much until we get a nice smooth batter.

Add salt to the batter. Keep it in airtight container for the whole night or 8-9 hrs for fermentation.

Usually have in mind to keep the batter in a large container because while fermenting the batter will raise.

 After the batter is fermented mix it well.

Making Onion Dosai:

Take nonstick skillet in a stove in medium-high heat.

Add a drop of oil to the skillet and spread the oil.

Now pour a ladle (1/4 cup) of batter onto the skillet gently with very little pressure swirl the ladle in circles to spread the batter very thin.

When the batter is fully spread, add a tsp. of oil all over the dosai.

Cook on medium-high heat till the bottom side of the dosai becomes light brown.

To get crispy, flip the dosai over and lightly brown the other side.

Flip it back, place the fried onion in the middle of the Dosai and roll it.

Onion Dosai is ready.

Serve with Coconut chutney/Tomato chutney/Sambar.

Masala Dosai

Ingredients to make Dosai Batter:

3 cups Idli rice

1 cup Urad dal/Black gram

1 tbs Fenugreek seeds

Salt to taste

Oil

Ingredients to make masala:

2 Large boiled and mashed Potatoes

1 medium Onion finely chopped

1 small Tomato finely chopped

2 Green chillies finely chopped

1 tsp Ginger Garlic paste

¼ tsp Turmeric powder

1 tsp Mustard seeds

1 tsp Urad dal

Few Curry leaves

Few Coriander leaves finely chopped

Salt to taste

1 tbs Oil

Preparation:

Making the batter:

Wash the rice and urad dal well.

Soak the rice, black gram, fenugreek in water for 4 – 5 hrs.

(I used to soak them altogether).

In a blender, take the soaked ingredients in small batches and grind it into a fine batter. 

Add little water while grinding not much until we get a nice smooth batter.

Add salt to the batter.

Keep it in airtight container for the whole night or 8-9 hrs for fermentation.

Usually have in mind to keep the batter in a large container because while fermenting the batter will raise.

After the batter is fermented mix it well.

Making the Masala:

In a shallow pan, heat oil, add mustard, urad dal, curry leaves, green chillies, onion, ginger garlic one by one and sauté finely until the onion changes to light brown.

Add the tomatoes and sauté it for few minutes.

Now add the potatoes, turmeric powder, salt, give a stir and leave it in reduced flame.

Give a constant stir and when the potatoes turn dry and brown turn off the flame.

Garnish with Coriander leaves.

Potato masala is ready for the Dosai.

Making Masala Dosai:

Take nonstick skillet in a stove in medium-high heat.

Add a drop of oil to the skillet and spread the oil.

Now pour a ladle (1/4 cup) of batter onto the skillet gently with very little pressure swirl the ladle in circles to spread the batter very thin.

When the batter is fully spread, add a tsp. of oil all over the dosai.

Cook on medium-high heat till the bottom side of the dosai becomes light brown.

To get crispy, flip the dosai over and lightly brown the other side.

Flip it back, place the masala in the middle of the Dosai and roll it.

Masala Dosai is ready.

Serve with Coconut chutney/Tomato chutney/Sambar.

Cabbage Vadai

Ingredients:

2 cup Urad dal/Black gram
1 cup finely chopped Cabbage
1 tbs Rice flour
1tsp Black pepper
Salt to taste
Oil for deep frying

Preparation:
Wash and soak the urad dal for 2-3 hours.
Take the soaked urad dal in a blender, add little water and grind it finely.

In a bowl take the grinded urad dal, rice flour, cabbage, black pepper, salt and mix it well.

Keep it for 10 minutes. In a separate deep bottomed pan, take the oil and heat it.
Wet your fingers, take little batter and using your thumb press the batter and slowly drop it in the oil.

Turn the cabbage vadai both sides for frying and when it turns brown and crisp remove it from the oil and place it in a paper towel so that the excess oil drains.

Serve it with coconut chutney/tomato sauce.

Rice Kichadi

Ingredients:
2 cup Basmati  rice
½ cup Moong dal (Soaked in water for 1 hour)
1 tsp Cumin seeds
1 medium sized Onion finely chopped
1 small Tomato finely chopped
1 tsp Black pepper
1 tsp Garam masala
1 tsp Coriander powder
Few Curry leaves
1 tbs Ghee/Oil
Salt to Taste.

Preparation:

In a rice cooker/pressure cooker, take the washed rice, moong dal, cumin seeds, salt and add 6-7cups of water and cook it.

In a separate skillet, for seasoning, heat the ghee and add the onions, tomato,black pepper, curry leaves,garam masla, coriander powder and fry it for few minutes.

Add the above seasoning to the cooked rice mixture and mix well.

Check for the salt.

Serve the kichadi with Coconut chutney/Peanut Chutney/Sambar.

Fish Poriyal

 

Ingredients:

6 Tilapia fish/any other fish

1 Onion chopped
1 small Tomato chopped
2 green chillies chopped
½ tsp Turmeric powder
2 tsp chilli powder (desired amount)
1 tsp coriander powder
1 tsp mustard seeds
Few curry leaves
2 tbs oil
Salt to taste

Preparation:

Wash the fish and cut in to small pieces and add little turmeric to it which helps in reducing the raw smell of the fish.
In a wide bottomed pan, heat the oil, add mustard seeds after it splutters add curry leaves, onion, green chillies and sauté it till the onion turns into light brown.
Now add the tomatoes and sauté for few minutes.
Now add the turmeric powder, chilli powder, coriander powder, salt and sauté it finely.
Add the fish, give a slow stir and reduce the heat.
Give a slow stir and as the fish mixture dries well turn off the flame.
Serve the fish poriyal with sambar/rasam rice.

Carrot Beans Poriyal

 

(Poriyal means South Indian Vegetable dish prepared with shredded vegetables along with mustard, urad dal, channa dal, onion, chillies and finally dressed with shredded coconut)

Ingredients:

4 cups of finely chopped Carrot and Beans

1 small sized Onion

2 Red Chillies

1tbs Channa dal (soaked in water for few minutes) (optional)

Few Curry leaves

1 tsp Mustard seeds

1 tsp Urad dal

2 tbs Shredded Coconut (Optional)

Salt to taste

1 tbs Oil

Preparation:

In a wide bottomed pan, heat oil, add mustard seeds, urad dal, curry leaves, red chillies, channa dal and sauté for few minutes.

Add the Onion and sauté till the onions turn light brown.

Add the Carrot & Beans, salt and sprinkle little water and leave it in medium heat for 5 minutes.

Give a constant stir and when the water dries and the vegetables are  well cooked add the coconut and give a stir.

Leave it for few more minutes in low heat and turn off the stove.

Tasty  Carrot & Beans poriyal is ready to serve with sambar, rasam & rice.