Spicy Plantain Roast (Vazhakkai Roast)

This Spicy Plantain roast recipe adds perfect flavors to Raw plantain thus making it much more tastier. As we are steaming raw plantain before marinating, it needs only very little oil for getting roasted. Over to the tastier and healthier plantain roast recipe..

Recipe For : 2

Preparation Time : 15 minutes + Marination Time

Ingredients:

Raw Plantain            - 2 (Vazhakkai)
Salt                           - As required
Turmeric Powder     - 1/4 tsp
Curry Leaves            - few
Oil                             - As required

For Masala :

Chopped Coconut    - a handful
Dry Red Chili          - 4
Fennel Seeds            - 1/2 tsp (Sombu / Perunjeeragam)
Whole Black Pepper - 6 to 8
Chopped Ginger        - 2 tsp
Chopped Garlic         - 2 tsp

Procedure:

• Steam Plantain (Vazhakkai) for about 10 minutes. See to that it don't get smashy. You should be able to cut it with a knife. Cut it into thick slices after steaming. Grind everything under ' For Masala'. Marinate steamed plantain slices with enough salt, turmeric powder and ground masala for about 30 minutes. More the marination time, tastier the roast is.
• Heat 2 tbsp of oil in a nonstick pan. When its hot add marinated plantain  and curry leaves to it.Cover with a lid and cook it. When its cooked on one side, carefully flip it to other side. Add some more oil if needed.
• Switch off the flame after it is cooked on both sides and it turned crispier. Enjoy your plantain roast hot. It tastes good with Sambar rice and curd rice.

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.

Besi Bele Bath

Besi Bele Bath differs from Sambar Sadham in the masala, which is added to it. Following is the recipe which always works out for me. Just have this Besi Bele Bath hot, with a pappad for a wonderful treat!!! The recipe follows..

Recipe For : 2

Preparation Time : 30 minutes

Ingredients:

Par Boiled Rice            - 1 cup (Pulungal Arisi)
Toor Dal                       - 1/2 cup (Thuvaram Parupu)
Carrot                           - 1
Potato                           - 1
French Beans               - 6 to 8
Fresh Peas                    - a handful
Butter Beans                 - a handful
Small onion                  - 8 to 10
Tomato                         - 1 (big)
Tamarind                      - a lemon size ball
Mustard Seeds              - 1 tsp
Asafoetida                    - a pinch (Hing or Perungayam)
Salt                               - As required
Turmeric Powder         - 1/2 tsp
Curry Leaves               - few
Coriander Leaves         - few
Oil                                - 2 tbsp

For the Masala:

Grated Coconut    - 1/4 cup
Poppy Seeds         - 1/4 tsp (Khas -Khas)
Dry Red Chili       - 4
Coriander Seeds   - 1/2 tsp (Malli or Dhaniya)
Channa Dal          - 1/2 tsp (Kadalai Parupu)

Procedure:

• Wash and soak Rice and Toor Dal for 30 minutes. After that cook it in 5 cups of water for a whistle.
• Chop carrot, potato and french beans into bigger pieces. Cook all the vegetables. You can also add cauliflower. Peel small onion. If its big, chop it also into two. Chop tomatoes finely,
• Dry roast grated coconut and poppy seeds. Roast in oil dry red chili, channa dal and coriander seeds. Grind both together adding little water. Extract juice from Tamarind. I would suggest you to add at least 1/2 cup of water for extracting tamarind so that gravy will be little watery which will help Besi Bele Bath to achieve required consistency.
• Heat oil in  a pan. You can also use Ghee.Add mustard seeds and curry leaves to it. When they splutter add asafoetida followed by small onion.
• After the onions turn translucent, add cooked vegetables.
• Add also chopped tomato, salt and turmeric powder.
• When both onions and tomatoes are cooked well, add ground masala. Saute till raw flavor goes off and then add tamarind  extract.
• Let it boil for 2 more minutes, so that everything gets mixed up together and after that switch off the flame. Add it to cooked rice and dal. Give it a good stir. Enjoy your Besi Bele Bath hot with Pappad!!

Kadalai Parupu - Pudalangai Poriyal (Snake Gourd- Channa Dal Poriyal)

We used to have Engagement function on the night before marriage in our native. Traditionally our engagement feast includes Sambar, Rasam , Milk, Kadalai Parupu - Pudalangai Poriyal and Potato Chips.  Though people now a days are opting for Tiffin varieties, this traditional feast always stay fresh in my mind. Hot rice with sambar, this poriyal and chips makes a perfect combo.. 

 Today's recipe is such exciting Kadalai Parupu - Pudalangai Poriyal. The recipe follows..

Recipe For :2

Preparation Time : 20 minutes

Ingredients:

Pudalangai                  - 1  (Snake Gourd)

Kadalai Parupu           - 1/4 cup  (Channa Dal)

Grated Coconut          - 2 tbsp

Mustard Seeds            - 1/2 tsp

Urad Dal                      - 1/2 tsp

Small Onions               - 2

Green Chilli                  - 2

Curry Leaves                - few

Salt                                - As required

Oil                                  - 2 tsp

Procedure:

• Chop Snake Gourd into little thick pieces. Chop Small onions finely. Slit Green chili.
• Wash and Cook Well Channa Dal. I used to pressure cook Channa dal in high flame for 5 continuous whistles.
• Add Snake Gourd to cooked channa dal and cook for another whistle.
• Heat oil in  a pan. Add Mustard Seeds and Urad dal.
• When they splutter, add chopped Onions, green chilli and curry leaves.
• After the onions turn translucent, add it to cooked dal and snake gourd.
• Add enough salt, grated coconut and mix everything well. You can skip adding grated coconut also.
• Your Kadalai Parupu - Pudalangai poriyal is ready to enjoy.
• Serve it with Kuzhambu of your choice.

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.

Birthday Celebration

Its a special day for us; our kid turned five today. We hosted a small party at home to celebrate his birthday. We invited around 20 of our friends and their kids. Really felt happy to cook for my beloved friends. Today's post is all about the party menu and the best part is all the recipes are already in blog.. Check it out!!

White Forest Cake  - I had given recipe for 1 cup of flour whereas i prepared with 4 cups of flour.

Pulkha Roti        - Want to know how to prepare soft chapathi?? Click the link.. These rotis stayed very soft throughout the party

Navarathna Kuruma       -  Very healthy and best  vegetarian side dish for chapathi/ Roti

Mee Goreng        - This is Malaysian style  noodles.  It literally means fried noodles. One of the easiest and tastiest noodles.

Vegetable Dum Briyani   -  Vegetables are cooked with spices and masala. Rice is cooked separately. Then both are put 'Dum' together. I served it with Onion Raita

Malligai Poo Idli          - This Idli was the Show stopper. Everyone appreciated the softness of this Idli.. It was really soft.. Most of them asked for the recipe and tried it too.

Varuthu Aracha Sambar     - Very much flavorful sambar which is prepared with freshly roasted and ground spices.

Coconut Chutney       - Chutney prepared with coconut and fried gram

Curd Rice            - A trick for preparing curd rice. Add lot of milk and just few drops of curd.

Ice cream with Fruit Salad  - I added cut fruits like apple, banana, grapes and pineapple to homemade Icecream

P.S : Write back to me for party menu ideas!!

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 

Tandoori Cauliflower

Who will say no to tastier and crispier cauliflower?? This recipe is healthier too since its grilled. 

If you want to try this recipe without oven, place marinated cauliflower florets in a non stick pan , drizzle little oil and cook it in medium flame. After its cooked on one side, slowly turn it to the other side and cook it. You can have this tandoori cauliflower even as appetizer. It also tastes good with Parupu Sadham and Sambar Sadham.

Recipe For : 1

Preparation Time : 30 minutes + Marination time

Ingredients:

Cauliflower florets                      - 1 cup
Curd                                             -  3 tbsp
Ginger Garlic Paste                   - 2 tsp
Chili Powder                                - 2 tsp
Cumin Powder                             - 1 tsp
Coriander Powder                       - 2 tsp
Turmeric Powder                         - a pinch
Garam Masala Powder               - 1 tsp
Pepper Powder                            - 1/2 tsp
Chat Masala                                  - 1 tsp
kasthuri Methi                                - 1 tbsp
Oil                                                    - 1 tbsp
lemon juice                                     - 1 tsp
Salt                                                  - As required

Procedure:

1. Make sure cauliflower florets are cut into medium size pieces. Place cauliflower florets in boiling water for 10 minutes. After ten minutes drain excess water and take cauliflower in a bowl. Add all the ingredients and keep the cauliflower marinated at-least for an hour.
2. Preheat the oven to 220 degree Celsius.
3.  Grill marinated cauliflower in preheated oven for 30 minutes. 
4. Keep on checking in- between. 
5. Serve it with Curd mixed with Green Chutney after cauliflower is cooked and turned crispier. Enjoy your Tandoori cauliflower!!

Sena Kizhangu Poondu Varuval (Elephant Yam Garlic shallow fry)

Senai kizhangu- Poondu varuval is the special recipe which has the richness of sena kizhangu and flavor of garlic perfectly combined . The recipe needs just a handful of ingredients and very little oil.. Tasty varuval prepared in an easier and healthier way.. 

The recipe follows..

Recipe For : 2

Preparation Time : 45 minutes

Ingredients:

Elephant Yam              - 1/4 kg (Sena Kizhangu)
Salt                                - As required
Tumeric Powder          - 1/4 tsp

Sambar Powder              - 2 tsp
Tamarind                      - 1 tsp
Mustard Seeds            - 1/2 tsp 

Urad Dal                        - 1/2 tsp  

Big Onion                      - 1

Garlic Pods                    - 6 to 8   
Curry Leaves                - few
Oil                                 - 2 tbsp

Procedure:

• Wash and chop senai kizhangu into bigger pieces as shown in the picture. Extract tamarind juice from tamarind. Adding tamarind juice prevents the itching which is caused by senai kizhangu. Chop Big onion and Garlic pods finely.
• Add chopped senai kizhangu to a sauce pan. Add enough water just to immerse it. Add also enough salt ,turmeric powder and tamarind extract.  Cook until kizhangu is cooked well. You must be able to smash it with your hands. Switch it off then.
• Heat oil in a pan. Add mustard seeds and Urad dal to it. When they splutter add chopped onions, garlic and  curry leaves to it. After the onions turn translucent add cooked kizhangu along with its water. 
• Add also salt and Sambar powder. Mix everything well. 
• Saute in low flame for ten more minutes until they turn crispier. Cover the pan with a lid and cook.
• After kizhangu has turned crispier switch off the flame and serve it..
• Enjoy your tasty Senai Kizhangu  poondu varuval!!!

Thattam Payaru Kuzhambu (Black Eyed Beans Kuzhambu)

I have already posted Chettinadu Thattam Payaru Kuzhambu, where as this method is different and equally tasty.  The recipe follows..

Recipe For : 2

Preparation Time : 15 minutes

Ingredients:

Thattam Payaru             - 1/4 cup  (Black eyed beans)
Big Onion                      - 1/2
Tamarind                       - small lemon size ball
Salt                                - As required
Turmeric Powder          - 1/4 tsp
Sambar Powder             - 1 tsp
Curry Leaves                 - few
Mustard Seeds               - 1/4 tsp (Kadugu)
Fenugreek Seeds            - 1/4 tsp (Vendhayam)
Oil                                  - 1 tbsp

To Grind:

Big  Onion                 - 1/2
Chopped Coconut      - 1/4 cup
Garlic Pods                - 3
Cinnamon Stick         - 1
Cloves                        - 2
Fennel Seeds              - 1/4 tsp

Procedure:

• Cook Thattam Payaru (Black eyed beans) for 5 whistles. Chop Big onion finely. Extract tamarind juice from tamarind. Grind everything under ' To Grind'.
• Heat oil in a cooker. Add mustard seeds and fenugreek seeds to it. When they splutter add chopped onions and curry leaves.
• After the onions turn translucent, add ground masala to it.
• Saute till the raw flavor of masala goes off, after that add cooked thattam payaru, salt, turmeric powder and sambar powder to it.
• Add tamarind extract, enough water and mix everything well. Cook it for a whistle.
• Enjoy with hot steaming rice and Poriyal of your choice.

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.

Pachai Sundakkai Poriyal (Raw Turkey Berry Poriyal)

Pachai Sundakkai is a small vegetable with lots of health benefits. One of the most important benefits is that it has Anti-Anemic property. It also increases Red blood count.

 It is one such vegetable which is good for people of all the ages. Try to include Pachai Sundakkai in your diet at-least twice in a month. I have already posted Pachai Sundakkai Kuzhambu recipe.

Today's recipe is a tasty poriyal with pachai sundakkai. Its tastes so good with Parupu sadham and Sambar Sadham. Over to the recipe..

Recipe For : 2

preparation Time : 20 minutes

Ingredients:

Pachai Sundakkai           - 250 gm
Big Onion                       - 1 (small)
Mustard Seeds                - 1/2 tsp
Urad Dal                         - 1/2 tsp
Fennel Seeds                   - 1/4 tsp (Sombu)
Salt                                  - As required
Turmeric Powder            - 1/4 tsp
Curry Leaves                  - few
Oil                                   - 1 tbsp

To Grind:

Fennel Seeds         - 1/4 tsp (Sombu)
Cumin Seeds         - 1/4 tsp (Seeragam)
Dry Red Chili        - 2
Chopped Coconut  - 1/4 cup

Procedure:

• Wash sundakkai, wrap them in a plastic bag, Tap it with a small stone so that sundakkai breaks. Wash it well in running water to remove the seeds.
• Grind everything under ' To Grind'. Chop Big onion finely.
• Heat oil in a cooker. Add mustard seeds, urad dal and fennel seeds to it.
• When they splutter, add chopped onion and curry leaves.
• Add washed sundakkai to it. Saute for 2 minutes and then add ground masala.
• Add salt, turmeric powder and enough water to cooker.
• Cook for 3 whistles. After the pressure subsides open the cooker and see if there is water still left in the poriyal. If there is water left out, simmer the flame and cook it until poriyal thickens. 
• Enjoy your healthy and tasty poriyal.

Pasi Payaru Idli (Green Gram Idli)

Today's recipe is an exciting Idli recipe with Pasi Payaru (Green Gram). Another way to include pasi payaru in our diet rather than sundal.

Pasi payaru is loaded fully with Goodies. It really helps to lower blood sugar and blood cholesterol levels. And one more good news is that, it really helps to shed weight. Interesting isn't it?? I have added grated carrots also to these pasi payaru idlis , hence making it much more healthier..

Such recipe follows..

Yields : Around 35 Idlis

Preparation Time : 10 minutes +Soaking Time+ Grinding Time + Fermenting Time

Ingredients:

Green Gram             - 3 cups (Pasi Payaru)
Urad Dal                  - 1 cup
Mustard Seeds         - 1/2 tsp
Urad Dal                  - 1/2 tsp
Channa Dal              - 1/2 tsp
Chopped Ginger      - 2 tsp
Green Chili              - 2
Carrot                       - 2
Curry Leaves            - few
Salt                            - As required
Oil                             - For seasoning

Procedure:

• Soak Green gram and Urad dal togther for 2 - 3 hours. After that grind them together along with enough salt. Let the batter ferment over night.
• In the morning, finely chop ginger ,green chili and curry leaves. Grate carrots. Heat oil in a pan. Add mustard seeds, urad dal and channa dal to it. When they splutter add grated carrots, chopped ginger, green chili and curry leaves to it.
• Saute for 2 -3 minutes, so that its cooked and after that add it to the batter. Add some more salt for carrots. Mix everything well.
• Grease the Idli plates. Steam Idlis for 10 minutes. Enjoy your hot steaming Pasi Payaru idlis with Sambar and Chutney of your choice.

Onam Sadhya

Onam ashamsakal!!

Sadhya is the feast which is prepared on the auspicious day of Onam. I always wanted to prepare full onam  feast at home.  This year i went ahead with the idea. Since I have never tasted sadhya, I was excited to prepare at home and gathered all the recipes with the help from friends and Google. So i am not sure whether the recipes are authentic. But i swear the taste was too good. 

Cooking Kerala Cusine was  totally a different experience for me. It is completely different from Tamilnadu style of cooking. One distinct thing i noticed was coconut was used in almost all the recipes and the use of coconut oil gives nice aroma to the dishes.  I am just giving insight to the Onam sadhya recipes. The recipe number varies up to 64.  I prepared the feast with 17 dishes..

1.  Banana  
2. Banana Chips. Jaggery coated  banana chips is also used for serving.
3. Pappad
4. Salt
5. Use Lime pickle, Mango pickle and Narthangai pickle. I didn't have any pickles at home. So i skipped this..I served Puli- Inji which is also usually served with it. It is nothing but Ginger is cooked in tamarind and jaggery water with turmeric and chili powder. Hence its a perfect blend of all tastes
6. Cucumber Pachadi - Cucumber is boiled first. yogurt and Coconut, green chili, mustard seeds and cumin seeds paste is added to it and then it is seasoned.
7. Olan - It is prepared with Ash gourd (Vellai Poosanikai) and White eyed beans (Thattam Payaru). Both are boiled separatley and its cooked  together in coconut milk, Green chili, Curry leaves. Drizzle coconut oil.
8. Cabbage Thoran - Shredded cabbage is sauteed together with small onion, coconut , cumin , green chili and garlic paste.
9. Aviyal - Vegetables cooked with coconut paste.
10. Rice
11. Parupu & Ghee -  Boiled Toor dal with Ghee
12. Kerala Style Sambar - Its similar to varuthu aracha sambar. Since we are also grinding small onion together it results in very different sambar.
13. Senai Kizhangu Pulissery - Yam is boiled first and coconut, small onion, cumin seeds, turmeric powder and red chili powder paste is added to it. Also add yogurt and seasoning.
14. Kerala Style Tomato Rasam - Its totally a different rasam. Tomatoes are smashed and boiled together with red chili, garlic, coriander seeds and pepper paste.
15. Spiced Buttermilk - Butter milk with Ginger, Cumin seeds and curry leaves.
16. Kadalai Parupu Payasam - Channa Dal cooked with Jaggery and coconut milk. One of my dear friends prepared this payasam for her onam celebrations. I also used this for the post.
17. Paal Adai Pradhaman - I used ready made Palada for this recipe. Its cooked fully in Milk and Jaggery.

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.

Thinai Arisi Dosai (Foxtail Millet Dosai)

I have been receiving a number of queries from our Blog followers regarding Millet recipes. I am hearing that Many of their family members didn't prefer to eat millets and they requested me to help on it. The basic reason why most of the people don't like  Millets is because of its peculiar taste; I would suggest to include the millets  in the form of  Dosai, Idli , Uthapam or Paniyaram instead of preparing pongal or variety rice with it.  This method has worked for us and I bet your family members too will  love it.

Last week i had prepared Batter for Rice Idli ; The batter looked very odd and whitish to me. I was worried what went wrong and suddenly it came to my mind that its been a long time I had prepared Rice Idli batter. Since everyone in our home including my kid started liking millets, I never thought  of Rice Idli or Dosai. Millets Idli and Dosai have replaced our Rice Idli and Dosai Try this method... It is one of the best ways to include millets in your diet.

Today's recipe is tasty Thinai Arisi Dosai..

Yields : 25 Dosai

Preparation Time : 5 minutes + Time for Grinding and Fermentation

Ingredients:

Thinai Arisi        - 1 cup  (Foxtail Millet)

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 Thinai arisi,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.
• I served it with Tomato Thokku.

Oats Veg Uppuma

Today's recipe is a tasty alternative to oats porridge.  Oats Veg uppuma.. Similar to Rava and Semiya we can also prepare uppuma using Oats. I have also added vegetables to make the dish much more healthier. Give this recipe a try, for a change... The recipe follows..

Recipe For : 2

Preparation Time : 20 minutes

Ingredients:

Oats                        - 1 cup
Carrot                      - 1 (medium size)
Fresh Peas            - Handful
 Big Onion              - 1
Green Chillies        - 2
Chopped Ginger    - 2 tsp
Turmeric Powder   - a pinch
Salt                          - As required
Mustard seeds       - 1/4 tsp
Channa dal            - 1/4 tsp
Urad dal                  - 1/4 tsp
Curry Leaves         - few
Oil                            - 1 tbsp
Water                       - 2. cups

Procedure:

1. Dry roast oats till it leaves a beautiful aroma. See to that you don't burn it. After that take it out in a plate. Chop Big onion lengthwise. Slit Green Chilies. Chop carrot into little bigger pieces. Boil carrot and peas. Finely chop Ginger.
2. Heat oil in  a pan.
3. When the oil is hot, add mustard seeds, urad dal and channa dal.
4. When they splutter, add chopped onions,Ginger, slit green chilies and curry leaves.
5. After the onions turn translucent, add cooked carrot and peas.
6. Add all the water, turmeric powder and salt.
7. When the water boils , reduce the flame and add oats in small instances so that no lumps are formed.
8. wait till the water evaporates and serve with sambar and Chutney Of your Choice.oats