Posted by Vishala on May 2nd, 2014
Serving: 4 to 6 | Type: Breakfast/ Tiffin/Chetinad Snack
Ingredients:
| Idly Rice |
-1 cup |
| Tur Dhal(thuvaram paruppu) |
-1cup |
| Red chili |
-5 to 7 |
| Sombu |
-1tsp |
| Cumin |
-1tsp |
| Shallots (Chopped) |
-15 |
| Curry leaves(Chopped) |
-few |
| Coconut tiny bits(Chopped) |
-3tbsp |
| Asafotida |
-½tsp |
| Coriander leaves(chopped) |
-few |
| Salt |
-to taste |
Method:
- Soak the rice and dhal separately for 3 hours.
- Grind the rice with red chili, Sombu, cumin coarsely with little water.
- Then add soaked dhal grind coarsely.
- Take out from the mixer.
- Add salt and remaining things mix well like thicker then dosai mavu.
- Heat the tawa make like small utthappam, pour 1 tsp of oil.
- Cook it both sides and take out from the tawa.
- Serve by it self or with any chutney.
Posted by Vishala on April 28th, 2014
Serving: 4 |Type: Soup
Ingredients:
| Leek(cut) |
-2cups |
| Potato(diced) |
-2 |
| Carrot(diced) |
-1 |
| Vegetable Stock |
-2 cups |
| Garlic(minced) |
-4 flakes |
| Pepper powder |
-1tbsp |
| Olive oil |
-1tbsp |
| Salt |
-to taste |
| Water |
-1 ½ cups |
Method:
- Take heavy bottom vessel heat with olive oil add garlic sauté for a second.
- Then add leeks sauté for 3 to 5 minutes.
- Next add caroots and sauté for 3 minutes.
- Lastly add potato sauté for 2 minutes.
- Afterward pour water and vegetable stock.
- Add salt and then close the lid.
- Let soup cook until all the vegetables get soft.
- Serve hot with pepper powder.
Posted by Vishala on April 25th, 2014
Serving: 4| Type: Tiffin Side dish
Ingredients:
| Coconut |
-1cup |
| Channa Dhal(Kadalai Paruppu) |
-2tbsp |
| Urad Dhal(ulutham Paruppu) |
-2tbsp |
| Red Chili |
-3 |
| Green Chili |
-2 |
| Tomato (cut) |
-1 |
| Tamarind |
-Marble size |
| Curry Leaves |
-few |
| Ginger |
-1tsp |
| Salt |
-to taste |
| Oil |
-1tsp |
| Mustard |
-1tsp |
Seasoning:
| Oil |
-1tsp |
| Mustard |
-1tsp |
| Urad Dhal |
-1tsp |
| Curry Leaves |
-few |
Method:
- Take a pan heat with oil add mustard, channa dhal, urad dhal 2 chilies sauté until brown.
- Add tomato sauté for 1 minute until it gets soft.
- Then turn of the stove, now add coconut, curry leaves, ginger, tamarind and salt.
- Grind with little water.
- Take a pan, heat with oil put the seasoning fry without burning and add it with chutney and mix it.
- Add 1tsp sugar.
- Serve with any tiffin.
Posted by Vishala on April 24th, 2014
Serving: 10 to 12 Pieces| Type: Tiffin/ Breakfast
Ingredients:
| Bombay Rawa(roasted) |
-1 cup |
| Curd |
-1cup |
| Water |
-½ cup to 1 cup |
| Grated Carrot |
-½ cup |
| Peas |
-2tbsp |
| Salt |
-to taste |
| Baking Soda |
-¼tsp |
| Oil |
-2tbsp |
| Mustard |
-1tbsp |
| Urad Dhal |
-1tbsp |
| Channa Dhal |
-1tbsp |
| Broken Cashew nuts |
-2tbsp |
| Curry leaves(chopped) |
-few |
| Green chili(chopped) |
-2 |
| Coriander Leaves(chopped) |
-few |
Method:
- Take a pan heat with oil add seasonings fry without burning.
- Now add roasted rawa mix well then turn off the stove.
- Mix all other ingredients mix well and then let it sit for 15 to 20 minutes.
- Adjust the water for right consistency.
- Batter should not be very thick or thin.
- Take a idly cooker apply oil pour 1 big spoon of the batter and steam it for 10 to 15 minutes.
- Then turn off the stove.
- Take out from the mold.
- Serve hot with any side dish.
Note:
- Roasted Rawa: Take a dry pan add rawa in it toast it until raw smell goes and little color changes on very low flame.
- If you want you can buy store bought roasted Rawa.
Posted by Vishala on February 17th, 2014
Serving: 4 |Type:Chettinad Kootu/ Poriyal Side dish
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Posted by Vishala on February 14th, 2014
Serving: 6 to 10 people| Type: Sweet
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