Crispy Dosai

This post is for one of our blog followers who had asked for Crispy Dosai recipe. You also want to know the secret?? Here you go!!

Yields : Around 10 -12 Dosai

Preparation Time : 5 minutes + Time for Soaking Rice & Dal + Time For fermenting the batter

Ingredients:

Idli Rice          - 3/4 cup (Idli Arisi)
Raw Rice        - 1/4 cup (Pacharisi)
Urad Dal         - 1/4 cup (Uluntham Parupu)
Toor Dal         - 2 tbsp (Thuvaram Parupu)
Channa Dal     - 2 tbsp (Kadalai Parupu)
Salt                  - As required
Gingely Oil     - For Dosai

Procedure:

• Soak Idli rice, Raw rice, Urad dal, Toor dal and channa dal together for 3 to 4 hours. After that grind it to a smooth batter adding little water. Add enough salt and let the batter ferment overnight or for 8 hours. After that, heat a dosai pan. Add a laddle of batter to the pan and expand it. Sprinkle some oil. After its cooked on both sides, enjoy it hot with Sambar and Chutney Of Your Choice.

Kuthiraivali Arisi Dosai (Barnyard Millet Dosai)

Today's recipe is very healthy and tasty Dosai  with Barnyard Millet (Kuthiraivali Arisi), a Millet which has lowest carbohydrate content among all the millets.  The recipe follows.. 

Yields : 25 Dosai

Preparation Time : 5 minutes + Time for Grinding and Fermentation

Ingredients:

Kuthiraivali Arisi Dosai           - 1 cup (Barnyard Millet)
Idli Arisi                                   - 1 cup (Idli rice)
Urad Dal                                   - 1/2 cup
Toor Dal                                   - 1 tsp
Channa Dal                               - 1 tsp
Salt                                           - As required
Gingely Oil                              - As required

Procedure:

• Soak Kuthiraivali rice, Idli rice, Urad dal, Toor dal and Channa dal for at-least 4 to 5 hours.
• Then grind it with little salt. Let batter ferment overnight or for 8 hours.
• After that heat a dosai pan. Grease it with oil. Add ladle of batter to pan and expand it. Add some more oil. Once its done on both sides, remove from pan and serve it.
• Enjoy it with Sambar and Chutney of your choice.
• I served it with Coriander - Coconut chutney.

Neer Dosai

Today's recipe is very soft and light Neer Dosai. Its very easy to prepare too. This batter doesn't need any fermentation also. Just soak rice overnight and grind the batter. We had it with Onion-Tomato thokku. It also tastes awesome with Vegetable Kuruma. The recipe follows.

Preparation Time : 15 minutes + Overnight Marination 

Ingredients:

Raw rice                - 1 cup (Pacharisi)
Grated Coconut     - 1/2 cup
Salt                         - As needed

Procedure:

• Wash and soak raw rice overnight or for 8 hours. The next morning grind raw rice and grated coconut together adding water as needed. Add enough salt to the batter. Batter for this dosai should be very watery. So add water accordingly.
• Heat a non stick pan. Grease it with oil. Add batter to the pan and swirl the pan. Add some more oil. When its done on one side carefully transfer it to serving plate. 
• It tastes awesome with Onion-Tomato thokku.

Onion- Tomato thokku for Neer Dosai

This simple Onion-Tomato thokku serves as one of the best dishes for Neer Dosai.  You can prepare this thokku very easily too. The recipe follows..

Ingredients:

Big Onion                 - 1
Tomato                     - 1
Green Chili               - 1
Ginger-Garlic paste  - 1 tbsp
Salt                            - As required
Turmeric Powder      - a pinch
Chili Powder             - 1/4 tsp
Oil                             - 1 tbsp
Mustard seeds           - 1/4 tsp
Curry leaves              - few

Procedure:

• Chop Big onion , Green chili and tomato finely.
•  Heat oil in a pan. When its hot add mustard seeds and curry leaves.
• When they splutter, add finely chopped onions and green chili.
• After the onions turn translucent, add Ginger-garlic paste.
• Saute till raw flavor goes off and after that add chopped tomatoes.
• Add also salt, Turmeric powder and Chili powder. Cover with a lid and cook till both onions and tomatoes are cooked well together.Enjoy your spicy onion- tomato thokku.

Malai Roti (Roti Canai)

Today's recipe is Malai Roti, which is prepared with Maida, egg and milk. One of the best alternatives for Parotta. This dish tastes good only when prepared with Maida. So you can try this dish, on special occasions and on parties. The recipe follows..

Yields : Around 6 Roti
Ingredients:

Maida                - 2 cups (All Purpose Flour)

Milk                   - 1/2 cup (Boiled and cooled down milk)

Egg                    - 1

Butter                 - 1 tsp 

Baking Soda       - 1/4 tsp (You can also use Cooking Soda)

Sugar                  - a pinch

Salt                     - As required

Oil                      - 1/4 cup

Procedure:

• Take a bowl. Add Maida, salt, sugar and Baking soda to it. Mix everything well. Break an egg and add it to the bowl. Add also butter to it. Add milk in small instances and start kneading the dough. The dough should be of very soft consistency so add little water if needed and knead accordingly. If the dough is of soft consistency only, you can expand it easily.
• Apply some oil on the top of dough so that dough don't get dry. Cover it with a cling wrap and rest the dough for an hour. If you don't have cling wrap just cover the bowl tightly with a plate.
• After an hour, take big lemon size balls from the dough. Expand it with your palm using oil. Fold in the shape you wish. I have folded it in rectangular shape.
• Heat a dosai pan. When its hot, place shaped out roti to it. Add also oil to it. When roti is cooked on one side, flip it to other side. Remove from heat after its done on both the sides. Enjoy your Roti with either Veg Side dish Gravies or Non-Veg Side dish gravies of your choice.

Kuthiraivali Arisi Idli (Barnyard Millet Idli)

As i always mention, tastiest and easiest way of including millets in our diet is in the form of Idli or Dosai. Today's recipe is an interesting recipe with Kuthiravali Arisi (Barnyard Millet) ,which has low glycemic index and hence its too good for controlling Diabetes. The recipe for super soft and fluffy Kuthiraivali Arisi Idli follows..

Yields       : 25 idlis

Preparation Time : 15 minutes + time for Grinding & Fermentation

Ingredients:

Kuthiraivali Arisi    - 3 cups (Barnyard Millet)
Urad Dal                  - 3/4 cup 
Fenugreek Seeds  - 2 tsp (Vendhayam)
salt                            - As required

Procedure:

1. Soak Kuthiraivali Arisi (Barnyard Millet) and Fenugreek seeds for at-least 3 hours. Soak Urad Dal separately for an hour.
2. Grind  Kuthiraivali arisi (Barnyard Millet)  and vendhayam (Fenugreek Seeds) to a smooth batter. Grind Urad Dal separately.
3. Mix both well and add also enough salt.
4. Let it ferment for 1 whole night.
5. The next morning, Grease the idli plates.. Pour in batter and steam idlis.
6. Enjoy your hot steaming Idlis with Sambar Chutney Of Your Choice.

Kuska Briyani (Plain Briyani)

How many Briyani Lovers there?? Today's recipe is Kuska Briyani or Plain Briyani which is prepared with very basic ingredients that are usually available at home and yet has awesomeness with it and you can prepare it instantly. With no more wait, the recipe follows..

Recipe For : 2

Preparation Time : 40 minutes

Ingredients:

Basmati Rice              - 1.5 cups
Big onion                    - 2 (medium size)
Tomato                        - 2 (medium size)
Salt                              - As required
Turmeric Powder        - 1/4 tsp
Chili Powder               - 2 tsp
Coriander Powder       - 2 tsp
Yogurt                         - 1/4 cup
Whole Garam Masala - Each 1
Coriander Leaves        - few
Mint Leaves                - few
Oil                               - 2 tbsp

To Grind:

Whole Garam Masala  - Each 1
Chopped Ginger           - 2 tsp
Chopped Garlic            - 2 tsp
Green Chili                   - 2
Coriander Leaves          - a handful

Procedure:

Boil 3 cups of water in  a sauce pan. When the water boils, add washed Basmati rice. When the water boils again, reduce the flame and switch it off in another 8 minutes. By this way, rice would have cooked only 3/4 th.. When you take out the rice it should be mashable with hands but it should be little chewy when you eat.. Drain the excess water and let the rice cool. Sprinkle lemon juice over the rice and keep it aside.

Chop Big onion lengthwise. Chop tomatoes, coriander leaves and mint leaves finely. Grind everything under ' To Grind' to a fine paste.

Heat oil in a pan. When its hot, add whole garam masala. Whole Garam Masala includes Bay leaf, Star aniseeds, Cardamom, Cloves and Cinnamon sticks. 

After a minute, add chopped onions to it.

After the onions turn translucent, add chopped tomatoes. Add also salt and turmeric powder.

When both onions and tomatoes are cooked together well, add ground masala, chili powder and coriander powder.

Mix everything well and add yogurt .Add also 1/2  cup of hot water to the gravy. When everything boils together switch off the flame. Your Briyani gravy is ready now.

Take a baking pan. Grease it. Place half of the rice. Then Gravy.. and throw some coriander and mint leaves.

And then add rest of the rice, gravy and again Coriander, mint leaves.

Cover the pan. I used baking sheet for it.

Pre heat the oven to 180 degree Celsius. Bake it for 15 minutes. Let briyani sit in the switched off oven for 10 more minutes.

If you wish fry onions, cashews and add it to the Briyani. Mix everything and serve it hot with Raita.. Adding fried onions really give nice taste to this  Kuska Briyani.

If you don't have oven, simply heat a dosai pan. Place rice,gravy,coriander leaves in layers in a Pan and place it over the dosai pan.. By this, Dum briyani can be done on stove top.

Enjoy your Kuska Briyani with Raita..

Vazhaithandu Chutney

Plantain stem is rich in potassium and hence it helps to improve immunity. It has Astringent quality which helps in blood clotting. It regulates pressure, controls diabetes and detoxifies body. It is one of the main foods to add to our diet.

Today's recipe is for those people, who are looking for alternative for Vazhaithandu kootu. This chutney will be very much spicy  and everyone will love it for sure. One of the best ways to include healthier vazhaithandu in a tastier way. Here you go!!

Recipe For :2

Preparation Time : 30 minutes

Ingredients:

 Chopped Vazhaithandu    - Around a cup (Plantain Stem)
Urad Dal                           - 2 tsp
Garlic Pods                       - 2
Dry Red Chili                   - 2
Salt                                    - As required
Tamarind                           - 1 tsp
Mustard Seeds                   - 1/2 tsp
Urad Dal                            - 1/2 tsp
Curry Leaves                     - few
Oil                                      - 1 tbsp

Procedure:

• First comes cleaning procedure of vazhaithandu. Its quite easy. First chop vazhaithandu into thick round slices and while chopping it, you will see fibers in between the slices. Remove it using your fingers in circular motion.  Now place chopped and fiber removed plantain slices in a bowl of butter milk. Butter milk is used to prevent plantain from changing its color. You can also replace butter milk with little lemon juice added water.
• Chop finely plantain slices and again add it to butter milk or lemon juice added water.
• Now take few barbecue skewers. Wash and tie it at one end. Use this to remove some more fibers from chopped plantain stem. Just rotate in circular motion with the skewer bundle in the bowl. Fibers will stick to the bundle. Remove it. Repeat the above step for some more time, till all the fibers are removed. 
• Heat oil in a pan.  Add urad dal, dry red chili and garlic pods to it.
• After the dal turns golden brown, add chopped plantain stem. Saute for 7 to 10 minutes till plantain stem is cooked well. Add enough salt, tamarind and switch off the flame.
• After everything is cooled down, grind it adding little water.
• Heat a tsp of oil in a pan. Add mustard seeds, urad dal and curry leaves to it. When they splutter add it to chutney. Enjoy with Idli, Dosai or Chapathi of your choice.

Pirandai Chutney

Pirandai is a wonderful medicine with lot of health benefits. It treats Indigestion and its a best worming medicine.  I have given the recipe for preparing a tasty chutney with Pirandai. I assure everyone will love this chutney for sure. It tastes so good with Chapathi, Roti or Dosai. A must given food to toddlers.. The recipe Follows..

Recipe For :2

Preparation Time : 20 minutes

Ingredients:

Pirandai             - 200 gm
Grated Coconut - 1/4 cup
Urad Dal            - 2 tsp
Dry Red Chili    - 3
Garlic Pods        - 2
Tamarind           - 1 tsp
Salt                    - As required

For Seasoning:

Mustard Seeds  - 1/4 tsp
Urad Dal           - 1/4 tsp
Curry Leaves    - few

Procedure:

• Wash pirandai. Chop it into two. Take out inner flesh and seeds from it. After that chop it into little pieces. Only this is little time consuming process in the whole preparation. Always select pirandai which is young and tender. This is how pirandai looks like

• Heat oil in a pan. Add urad dal and dry red chilies to it.
• When they turn golden brown add garlic pods to it.
• Saute for a minute and after that add chopped pirandai.
• Cover with a lid and cook well pirandai. You can see it changes it color. It will turn little pale. It will take about 7 to 10 minutes for the pirandai to get cooked completely.
• After pirandai has been cooked, switch off the flame and add tamarind. let it cool.
• After it has cooled down completely, grind it along with coconut adding little salt and water.
• Heat some more oil in the same pan. Add mustard seeds and urad dal to it.
• When they splutter add curry leaves and add it to chutney.
• Enjoy your chutney with Chapathi/Roti or Dosai. 

Tiffin Sambar

Tiffin sambar mainly differs from other sambars in the use of Tamarind and masala.  No tamarind should be added to this Tiffin sambar because sourness in tomatoes would be sufficient to give the desired taste.  The recipe follows.

Recipe For :2

Preparation Time : 20 minutes

Ingredients:

Toor Dal              - 1 cup
Big Onion            - 1
Tomato                - 1
Carrot                  - 1 (Medium Size)
DrumStick           - 1
Mustard Seeds     - 1/2 tsp
Urad Dal              - 1/2 tsp
Fenugreek Seeds  - 1/2 tsp
Green Chili          - 1
Curry Leaves       - few
Coriander Leaves - few
Turmeric Powder  - 1/4 tsp
Salt                        - As required
Asafoetida             - a pinch (Hing /Perungayam)
Oil                         - 1 tbsp

To Grind:

Tomato                 - 1
Dry Red Chili       - 2
Coriander Seeds   - 1/4 tsp (Malli)
Fried Gram           - 1/2 tsp (Pori Kadalai)
Grated Coconut    - 2 tbsp

Procedure:

• Cook well Toor Dal with a pinch of asafoetida, turmeric powder and a tsp of Gingely Oil.
• Chop Big onion Lengthwise. Slit Green Chili. Chop  carrot and drumstick into bigger size pieces. You can also use any other vegetables. Chop finely one tomato.
• Dry roast Dry red chili, Coriander seeds and grated Coconut. Grind it with another tomato and fried gram.
• Heat oil in a pan. Add mustard seeds, Urad dal and Fenugreek seeds to it.
• When they splutter add asafoetida. Add also chopped onions and curry leaves.
• When they turn translucent, add chopped vegetables.
• Saute it for some time and then add chopped tomatoes.
• Cover with a lid and cook it. When the vegetables are half done, add enough salt, turmeric powder and ground masala.
•  Saute till raw flavor goes off and after that add it to cooked dal. Add enough water and cook everything for a whistle.
• Garnish with coriander leaves and enjoy with Idli or Dosai of your choice.

Kadalai Paruppu Pooranam Poli (Channa Dal Poli)

Bringing you delicious Kadalai Paruppu Pooranam Poli (Channa Dal Poli) recipe today in this festive season.. You can also prepare this poli, with just Gingely oil to make it much more healthier. The recipe follows..

Yields : Around 10 Poli

Ingredients:

All Purpose Flour       - 1 cup (Maida)
Rava                           - 1 tsp (Sooji)
Rice Flour                   - 1 tsp 
Salt                             - a pinch
Channa Dal                - 1/4 cup (Kadalai Parupu)
Jaggery                       - 1/4 cup
Cardamom Powder     - a pinch
Ghee                            - 2 tbsp
Gingely Oil                   - 4 tbsp

Procedure:

• Boil Channa Dal for 5 whistles. Add jaggery and cardamom powder to boiled channa dal and cook in low flame so that jaggery melts. Switch off the flame after the stuffing reaches thick consistency. Let the stuffing cool. After it cools down completely, stuffing will get more thick.
• Take a bowl. Add All purpose flour, rava , rice flour and salt to it. Add water in small instances and start kneading the dough. The dough should be little sticky only so that we can expand it easily. Add 2 tbsp of gingely oil to the dough.. Make sure dough is covered fully with oil. Close the bowl with a cling wrap and let it sit for 1 to 2 hours.

• Take a small lemon sized ball. Place it on a greased plastic sheet. Expand it with your palm.

• After stuffing  cools down, make small balls out of it.

• Place the stuffing on expanded dough.

• Close the dough and expand it again with your palms.  Always use oil for expanding poli.

• Heat a dosai pan. When its hot, place poli on it. Add Ghee+Gingely oil to it. When its cooked on one side, slightly turn it to other side. Serve the poli after it is cooked on both the sides.
• You can prepare the poli with Ghee alone. You can also prepare poli with Gingely oil alone.
• Enjoy delicious poli!!!

Karuveppilai Dosai (Curry Leaves Dosai)

This is one of the best ways to get full nutrients from curry leaves. Fresh curry leaves are ground with rice, dal and spices. Another tasty dish with healthy Curry leaves is being added to our blog list along with our Curry Leaves Kuzhambu , Curry Leaves Chutney, and Curry Leaves Rice. 

Here you go!!!

Yields : Around 25 Dosai

Ingredients:

Idli Rice                   - 1 cup
Raw Rice                 - 1/2 cup
Urad Dal                  - 1/2 cup
Toor Dal                  - 2 tbsp
Fenugreek Seeds     - 2 tsp
Curry Leaves           - 1 cup (tightly packed)
Small Onion             - 6
Dry Red Chili           - 3
Cumin Seeds             - 1/2 tsp

Procedure:

• Soak Idli rice, raw rice, toor dal, urad dal and fenugreek seeds  together for 3 hours. Peel small onion. Wash curry leaves.
• Take a Mixer-Grinder. Add small onions, dry red chili, cumin seeds, washed curry leaves and soaked rice-dal to it. Grind it to a smooth batter. Add enough salt and let the batter ferment over night .
• In the morning heat a dosai pan. Add batter to it and expand it. After its done on one side, slowly turn it to the other side. Serve the dosai hot, after its done on both the sides.
• Enjoy with Sambar and Chutney of your choice.

Kambu Dosai (Bajra Dosai or Pearl Millet Dosai)

Today's recipe is crispy, tasty and healthy Kambu Dosai. Instead of preparing dosai with Kambu Maavu (Bajra flour/ Pearl Millet flour), this method uses whole kambu in the preparation and hence it results in very much crispier dosai.. Kambu is soaked with rice and dal and it is ground to a batter along with spices.  The recipe follows..

Yields : Around 40 Dosai

Preparation Time : 15 minutes + soaking time +Grinding Time

Ingredients:

Kambu                    - 2 cup (Bajra or Pearl Millet)
Idli Rice                   - 1 cup (Idli Arisi)
Urad Dal                  - 1/4 cup (UlundamParupu)
Fenugreek Seeds  - 1 tsp (vendhayam)
Small Onion            - 6 to 8
Red Chili                  - 4
Cumin Seeds           - 1 tsp (Seeragam)
Curry Leaves            - few
Salt                             -  As required
Gingely Oil                - For Dosai

Procedure:

• Peel small onion.
• Soak Kambu, Idli Rice, Urad Dal and Fenugreek seeds together for 2 to 3 hours. 
• After that, take a blender. Grind small onions, Red chili and Cumin seeds for a while and after that add everything which we soaked before to blender. Add also enough salt. Grind everything together. Now our Dosai batter is ready. Let the batter ferment overnight.
• In the morning heat the Dosai pan. Grease it with gingelly oil. Add the batter to the pan and expand it. Apply oil to it.. Once both sides are done, remove from the pan and serve it!!!
• Serve it hot with sambar and Chutney of your choice. I served it with 

Dindugal Thalapakatti Briyani

Hajj Mubarak!!

On this auspicious day ,today's recipe is the most special recipe, which has been requested by many of our blog members. Its Dindugal Thalapakatti Briyani!!! This is the original recipe which i got from  one of my friends. I tried this recipe as she told and was happy at last that the briyani tasted just as Thalapakatti Briyani. The ingredients and masala which we are using for this recipe are totally unique.. With no more waiting, the recipe follows..

Recipe For : 4

Preparation Time : 1 hour

Ingredients:

Seeraga Samba Rice                - 2 cup
Chicken                                    - 1 kg
Small Onion                             - 15 to 20
Garlic Pods                               - 10 to 15
Salt                                            - As required
Turmeric Powder                      - a pinch
Chili Powder                             - 2 tsp
Yogurt                                       - 1/4 cup
Lemon                                       - 1
Coriander Leaves                      - few
Mint Leaves                              - few
Oil                                             - 3 tbsp
Ghee                                          - 1 tbsp

To Grind:

Chopped Ginger        - 2 tbsp
Green Chili                - 5
Cinnamon Stick         - 1
Cloves                        - 4
Nutmeg                      - 1
Star Aniseed              - 1
Green Cardamom       - 4

Procedure:

• Thalapakatti briyani is prepared only with Seeraga samba rice. Boil 3 cups of water in  a sauce pan. When the water boils, add washed seeraga samba rice. When the water boils again, reduce the flame and switch it off in another 8 minutes. By this way, rice would have cooked only 3/4 th.. When you take out the rice it should be mashable with hands but it should be little chewy when you eat.. Drain the excess water and let the rice cool..
• Peel small onions and crush it using a mixer-grinder. Peel garlic pods and crush it also separately. Grind everything under 'To Grind'.
• Heat oil +ghee in a heavy bottomed pan. Add ground masala directly to it.
• Saute for 2 minutes and then add crushed garlic  and crushed small onion.
• Saute for some time so that raw flavor goes off and after that add washed chicken.
• Add enough salt, turmeric powder and Chili powder to it. Cover the pan with a lid and cook in medium flame. You can see water oozing out of chicken. Let the chicken cook in its own water. 
• After the chicken has been cooked completely add yogurt and lemon juice. Mix everything well. Now gravy for briyani is ready.
• Take a baking pan. Grease it. Place half of the rice. Then Gravy.. and throw some coriander and mint leaves.
• And then add rest of the rice, gravy and again Coriander, mint leaves.
• Cover the pan. I used baking sheet for it.
• Pre heat the oven to 180 degree Celsius. Bake it for 15 minutes. Let briyani sit in the switched off oven for 10 more minutes.
• Mix everything well and enjoy your Briyani with raita.Adjust the spice according to your taste.
• If you don't have oven, simply heat a dosai pan. Place rice,gravy,coriander leaves in layers in a Pan and place it over the dosai pan.. By this, Dum briyani can be done on stove top.

Chola Dosai (Jowar Dosai)

Cholam (Jowar)  crop requires only one fourth of the water required by rice crop and half of the water required by wheat crop. So when you are eating Cholam, you are also doing good to the planet..

Cholam is rich in Phosphorus which is essential for the development of bones. It also helps to burn fat and sugar, hence it helps in good functioning of heart and kidneys.

Today's recipe is tasty Dosai recipe with  healthy Cholam.. The recipe follows..

Yields : 25 Dosai

Preparation Time : 5 minutes + Time for Grinding and Fermentation

Ingredients:

Cholam              - 1 cup  (Jowar)

Idli Rice              - 1 cup

Urad Dal             - 1/2 cup

Toor Dal             - 1 tsp

Channa Dal         - 1 tsp

Salt                      - As required

Gingely Oil         - As required

Procedure:

• Soak Cholam,,idli rice,urad dal, toor dal and channa dal for atleast 4 - 5 hrs.
• Then grind it along with salt. Let the batter ferment overnight or at-least for 8 hours.
• After batter has fermented, Heat a dosai pan.. Grease it with oil.. add the batter to the pan and expand it like Dosai.. Apply oil to it.. Once both sides are done, remove from the flame and serve it!!!
• Serve it hot with sambar and Chutney of your choice.

Vegetable Dum Briyani

I won't  prepare Veg Briyani often because of my husband. He would say, Briyani by default refers Chicken Briyani and nothing else.

 My friend's mom once shared this Vegetable Dum Briyani with us. My husband himself finished the whole Briyani. He also insisted me to get the recipe from her. Got such wonderful and detailed recipe from her, the next day itself.

Such a good veg recipe, which has mesmerized even  a Non-Vegetarian lover.. Such extra ordinary Briyani recipe follows..

Recipe For : 2

Ingredients:

Basmati Rice                 - 1 cup

Carrot                            - 1 (Medium Size)

Potato                            - 1 (Medium Size)

Fresh Peas                     - a handful

Butter Beans                 - a handful

Big Onion                     - 2

Tomato                         - 2

Green Chili                   - 2

Ginger-Garlic Paste      - 1 tbsp

Salt                                - As required

Turmeric Powder          - a pinch

Yogurt                           - 1/4 cup

Chili Powder                 - 1 tsp

Lemon                           - 1/2

Corinader Leaves          - few

Mint Leaves                  - few

Whole Garam Masala   - Each 2

Oil                                 - 2 tbsp

Procedure:

• Boil 3 cups of water in  a sauce pan. When the water boils, add washed Basmati rice. When the water boils again, reduce the flame and switch it off in another 8 minutes. By this way, rice would have cooked only 3/4 th.. When you take out the rice it should be mashable with hands but it should be little chewy when you eat.. Drain the excess water and let the rice cool. Sprinkle lemon juice over the rice and keep it aside.
• Chop carrot, Potato into little bigger pieces. Boil all the vegetables. You can also add vegetables like Cauliflower and French Beans. Chop Big Onion lengthwise. Chop tomatoes, Coriander leaves and Mint leaves finely. Slit Green Chili.
• Heat oil in a pan. Add whole Garam masala to it. Whole Garam Masala includes Bay leaf, Star aniseeds, Cardamom, Cloves and Cinnamon Sticks.
• After a minute add chopped onions and green chili to it. Saute till onions turn translucent and after that add Ginger- Garlic paste.
• Saute till raw flavor goes off  and after that add chopped tomatoes to it.
• After both onions and tomatoes are cooked completely add boiled vegetables.
• Add needed salt, Turmeric powder and chili powder. Cook for 2 minutes and then add Yogurt.
• Add also 1/2 cup of  hot water and mix the gravy well. Switch off the gravy in another 5 minutes.
• Take a baking pan. Grease it. Place half of the rice. Then Gravy.. and throw coriander, some coriander and mint leaves.
• And then add rest of the rice, gravy and again Coriander, mint leaves.
• Cover the pan. I used baking sheet for it.
• Pre heat the oven to 180 degree Celsius. Bake it for 15 minutes. Let briyani sit in the switched off oven for 10 more minutes.
• If you wish fry onions, cashews and add it to the Briyani. Mix everything and serve it hot with Raita..
• If you don't have oven, simply heat a dosai pan. Place rice,gravy,coriander leaves in layers in a Pan and place it over the dosai pan.. By this, Dum briyani can be done on stove top.
• Enjoy your Dum Briyani with Raita..

Instant Ragi Dosai

Today's post is for one of our blog followers who had asked for Instant Ragi dosai recipe.  We can prepare it in either of the two ways. First method is mixing up of Dosai batter with Ragi flour whereas I have posted the second method, which doesn't use rice by any means. Hence its more healthier. I have added also grated carrots to make the dosais much more healthier . Over to the recipe..

Yields  : 10 - 12 Dosais

Ingredients:

Ragi Flour             - 1 cup
Urad Dal                - 1/4 cup
Big Onion              - 1 (small)
Carrot                     - 1 (medium size)
Chopped Ginger     - 2 tsp
Green Chili             - 1
Curry leaves            - few
Salt                          - As required
Gingely Oil             - For making dosais

Procedure:

• Soak Urad dal for 30 minutes and grind it to a smooth batter. Finely chop Onion, Green Chili and Curry leaves. Grate carrots.
• Take a bowl. Add Ragi flour, Urad dal batter, chopped onions, ginger, green chili, curry leaves and enough salt to it.
• Add water in small instances and start mixing the batter. The batter should be of Dosai batter consistency. Start preparing Dosais after 30 minutes.
• Heat a Dosai pan. Pour a laddle of batter to it. Expand it like dosai. Add Gingely oil.
• When its cooked on one side, slowly turn it to the other side.
• Serve the dosai after its cooked on both the sides. Enjoy your Dosai hot with Chutney of your choice.

Idli Podi

When ever i want to treat myself a toothsome and yet easy breakfast , its always Variety Dosais. Within a few minutes i can enjoy my treat. This is the best thing about having variety dosais for breakfast. 

Out of those dosais, my favourite is Podi Dosai. Corasely ground Idli podi is sprinkled over Uthapam style Dosai. Have you ever tried adding Idli podi to Onion uthapam??? You will surely love its taste. 

Here is such fascinating Idli podi recipe..

Preparation Time : 15 minutes

Ingredients:

Urad Dal                        - 1/2 cup (Ulundam Parupu)
Channa Dal                    - 1/4 cup (Kadalai Parupu)
Dry Red Chili                - 20 (Milagai Vathal)
White Sesame Seeds      - 1 tsp (Vellai Ellu)
Asafoetida                      - 1/4 tsp (Perungayam)
Grated Coconut              - 1 tbsp
Salt                                 - As required
Oil                                   - 2 tsp

Procedure:

• Roast everything except coconut in oil.
• Roast separately coconut in oil.  Wait till both cools off.
• Take a blender. Grind Dry red chili and salt for a while and then grind  coarsely remaining other things. Grinding podi coarsely gives nice texture to podi. Your Idli podi is ready!!

Potato Bread Sandwich

How many Sandwich lovers there??  Today's recipe is very much Indianized Potato sandwich. This recipe is for those, who prefers Indian flavor in everything.. Its very easy to prepare too.. Give a try to this recipe once for a hassle free, tasty and fulfilling breakfast.

The recipe follows..

Yields : 2 Sandwiches

Preparation Time : 20 minutes

Ingredients:

Potato                    - 2 (Medium size)

Big Onion             - 1

Bread Slices          - 4

Chopped Ginger   - 2 tsp

Green Chili           - 2

Salt                        - As required

Chili Powder         - 1/4 tsp

Cumin Powder      - 1/4 tsp

Garam Masala       - 1/4 tsp

Coriander Leaves  - few

Oil                          - for toasting (optional)

Procedure:

• Boil potatoes. Chop finely Big onion, Ginger, Green chili and Coriander leaves.
• Take a bowl. Add boiled potatoes to it. Add also Big onion, Ginger, Green Chili, Coriander leaves, salt, chili powder, cumin powder and Garam  masala powder to it.
• Smash and mix everything well.
• Stuff it in between breads and toast it using a toaster or using a dosai pan.
• When its done on one side, carefully flip it over to the other. Enjoy your Sandwich hot after its done on both sides. 

Kal Dosai

 I can read what is going on in your minds,  wondering if there is  a separate recipe for Kal Dosai??

Yes!! this is the original recipe for Kal Dosai. Rice and dal are soaked together for whole night. In the morning it is ground to  a batter and dosai is  prepared with that batter. No need of fermentation. You get to eat soft and spongy dosai which is perfect for breakfast.

 Rice and dal proportion also differs from that of usual Dosai batter and Its totally a different avatar of usual dosai. No more waiting, Original kal dosai recipe follows..

Yields : 25 - 30 Dosai

Preparation time : Grinding time + 5 minutes + Over night soaking time

Ingredients:

Raw Rice                - 1 cup (Pacharisi)
Par-Boiled Rice      - 1 cup (Pulungal Arisi)
Urad Dal                 - 1 cup
Fenugreek Seeds     - 2 tsp (Vendhayam)
Salt                          - As required
Gingelly Oil            - For Dosai

Procedure:

• Wash Soak everything overnight. In the morning, grind together to a batter.
• Add enough salt to the batter. Now your Dosai batter is ready. Fermentation is not at all needed for this dosai. You can start preparing Dosai instantly.
• Heat the Dosai pan. Grease it with gingelly oil. Add the batter to the pan and expand it like Uthapam. Apply oil to it.. Once both sides are done, remove from the flame and serve it!!!
• Serve it hot with sambar and Chutney of your choice.