Home-made Instant Dosa

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Ingredients :

Batter :

Wheat Flour - 1 cup
Rice Flour - 1 Cup
Jeera - 2 tsp
Finely Chopped onions - 1/2 cup
Chopped Green Chillies - 1 or 2
Salt - according to taste
Red Chilli Powder - according to taste


Procedure :

1. Mix all the Batter ingredients together with water into dosa consistency. A little liquidy.
2. Heat the pan .. put some oil, and pur a little batter in the center of the pan and spread the batter by turning the pan, allowing the batter to spread itself.
3. Put some more oil while its getting roasted on a Medium - High flame.
4. Turn it on the other side and let it roast well for some more time till it turns into golden brown. Serve Hot.


Suggested Serving : Serve the Dosa with any store-bought or home-made pickle or coconut chutney.

Tamarind Rice

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Ingredients :

Cooked Rice - 3 cups
Tamrind pulp - 1/2 cup
Turmeric - 1/2 tsp
Peanuts - 3 tbsp
Tadka / Popu ingredients = 1 tsp mustard seeds + 1 tsp urad dal + 1 tsp chana dal + 2 red chillies
Green Chillies - 2
Curry leaves - 8
Asafoetida powder - 1/2 tsp
Sugar - 1 tsp
Salt - according to taste
Oil - 4 tbsp


Procedure:

1. Cook the rice in a rice cooker or pressure cooker. For 1 cup of rice, use 2 cups of water.
2. In a sauce pan, heat up some oil and get the tadka done. While thats getting done add the Asafoetida powder, curry leaves, green chillies, curry leaves along with the peanuts. Roast them well.
3. Now add the Tamarind pulp. Add Turmeric, Salt and sugar.
4. Let all the ingredients cook well in the tamarind pulp for sometime till the oil seperates and water evapourates.
5. Now add the rice. Mix well on a low flame.



History of Pulihora : Puli means sour taste. Pulihora can also be referred as sour rice. This is a preperation widely cooked during festivals or special occassions, without which an
y festival meal is incomplete in South-India. It is given as prasadam in temples, at temples devotees after darshan of the God Queue to get pulihora. The festival of SeethaRama Kalyanam is one big occasion where the huge packets of pulihora is distributed to the devotees.


Mukkala Pachadi

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Ingredients :

Green Raw Mango - 2 cups ( peel the skin and chop the mango into small pieces. )
Salt - 1 cup
Red Chilli powder - 1 cup
Roasted Fenugreek powder - 1/2 tsp
Oil - 1 and 1/2 cup Canola oil
Mustard seeds - 1 tbsp
Red Chillies - 2
Asafoetida powder - 1/2 tsp


Procedure :

1. For 2 cups of Raw mango pieces, take one cup of salt and red chilli powder. Mix them well in a bowl. Set aside. Use the same measuring cup for all the ingredients to maintain consistency.
2. Dry roast 1/2 tsp of Fenugreek seeds. Always roast them on a Low flame. Grind them into a fine powder.
*** Here is the tricky part - the fenugreek seeds should turn dark brown, not black.. else the pickle will taste bitter. If they under roast too.. the taste will get spoilt. You can also use the store-bought Fenugreek powder. ***

3. Heat the oil and add the mustard seeds. While they crackle, add the red chilli powder and Asafoetida powder to it. Set aside and let it cool.
4. Add the Fenugreek powder to the Mango pieces with salt and red chilli powder. Mix it well.
5. Now add the Step-3 to the Mango mixture.

Storage : Store the pickle in an air-tight container. Always keep it refridgerated and it stays fresh up to a month.

Serving Suggestion : Serve with hot rice. Tastes well with Ravva dosa as well.

Egg Curry

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Ingredients :

Boiled eggs - 5
Onions - 2 big
Green Chillis - 1 or 2
Ginger Garlic Paste - 1 tbsp
Turmeric Powder - 1/2 tsp
Coriander Powder - 2 tsp
Garam Masala - 1 tsp
Red chilli powder - 1 tsp
Sugar - 1 tsp
Thick Tamarind Juice - 3 tbsp
Coconut Milk - 3 tbsp
Oil - 2 tbsp
Salt - according to taste
Water- 2 cups
Cilantro - 1 bunch
Tadka / Popu ( 1 tsp Mustard seeds + 2 Red Chillis + 1 tsp Jeera / Cumin seeds)


Procedure :

1. Boil the eggs. Remove the shell, cut them in half. ( I have removed the yellow part as I dont like it much. But its according to your taste)
2. Make small slits on the boiled eggs with a knife and keep aside.

3. In a sauce pan, take some oil and get the tadka done.
4. Saute onion till it becomes translucent. Add some Green chillies.
5. Add Ginger-Garlic paste and turmeric pwd.
6. Saute them well and now add 1/2 cup of water.
7. Add Coriander powder, Garam masala powder and red chilli powder.
8. After the water evapourates and the masalas cook well, add little tamarind juice and coconut milk. Add some more water (enough water for the eggs to dip in after you add them) and bring it to a boil.
9. Add sugar and salt and simmer it for about 15-20 minutes till the sauce thickens.
10. Put the eggs in the sauce and let them cook for another 5 minutes.
11. Garnish with Cilantro.

Serving Suggestions : Serve with hot rice.

Tomato Pachadi

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Ingredients :

Plum Tomatos - 4
Cilantro - chopped half a cup
Green Chillies - 2
Tamarind - a dime size
Turmeric powder - 1/2 tsp
Oil - 4 tbsp
Salt- according to taste
Tadka / Popu ( 1 tsp Mustard seeds + 1 tsp Urad dal + 1/4 tsp Fenugreek seeds + 2 Red Chillies + Asafoetida powder)


Procedure :

1. Wash and cut the tomatoes into medium pieces. Set aside.
2. In a small sauce pan, take about 2 tbsp oil and get the tadka done. Add Asafoetida powder and green chillies. Saute them for a while and take them out on a plate.
3. Take the remaining oil and heat it up. Add a little more Asafoetida powder and put the cut tomatoes. Now add the tumeric powder. Cook them on a Medium-low flame, till all the water in the tomatos evapourate. Put the tamarind in it and cook till all the pulp comes together.
4. Take the pulp out in a bowl or a plate and put the chopped cilantro on it.
5. Now grind the step 2 till it becomes a powdered consistency. Now add the tomato-tamarind pulp along with the cilantro and grind it.
6. Take them out in a bowl and add salt according to taste.

Serving Suggestion : Serve with hot rice. Can also be used as a dip or a side dish for dosa or uthappam.



Mirchi Bajji

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Ingredients -

Long Mirchi - 6
Sesame seeds - 2 tbsp
Peanuts - 2 tbsp
Tamarind juice - 3 tsp
Cumin Powder - 1/2 tsp
Coriander Powder - 1 tsp
Coconut Powder - 1/2 tsp
Besan flour - 2 cups
Rice flour - 1 cup
Baking soda - 1/4 tsp
Oil - enough for deep frying
Salt - according to taste
Water - enough for preparing bater

For Garnishing :

Onions - 1 medium
Cilantro - finely chopped
lemon - 1
Chat masala

Preperation-

Mirchi :

1. Since the mirchis were long , I cut them in half.
2. Make a slit length wise in the middle with a knife and with the spoon remove seeds.
3. Put the chillies in the salted boiled water for 30 seconds. This will reduce little spiciness of the mirchi.
4. Drain and let them dry on a tissue paper. Set aside

For the Stuffing:

Roast Sesame seeds and Peanuts. After they cool grind them with coriander powder, Cumin powder and tamarind juice. Add salt and grind. The stuffing should be a thick paste.

Batter:

1. Make besan batter by mixing gram flour, rice flour, 1/2 tsp salt and baking soda in a bowl, add water and prepare thick batter. Remove any air bubbles.
2. Batter should be thick enough to stick on to the mirchi when dipped. ( if the batter is too watery .. keep adding both the flours little by little till the desired consistency is achieved )

For Garnishing :

1. Chop onion and cilantro finely. Take them in a bowl and take the juice out of the lemon and soak the onion, cilantro in it. Soak them for atleast half-an-hour.


Procedure -

1. Heat the oil on Medium-high.
2. Stuff the mirchi with the stuffing.
3. Dip the mirchis with the stuffing into the batter. After the oil gets heated up, drop the mirchi and fry till all the sides turn golden brown.
4. Take them out on a tissue paper and let them cool.


Serving Suggestion -

After the mirchi bajjis are cooled, take each of them and make a slit length-wise and stuff
the raw onion and cilatro mix in it. After all the mirchis are done this way, sprinkle chat masala over the entire bajji

Serve accompanied by Masala / Elachi Chai as a evening snack :-)




Sorakaya Pachadi / Bottle Gourd Chutney

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Ingredients -

Bottle Gourd / Sorakaya / Kadhu - 1 Medium
Garlic pods - 3
Green Chillies - 2
Coriander Powder / Dhania Pwd - 2 tsp
Red Chilli Powder - 1 tsp **Optional
Tamarind juice - 3 tbsp
Salt - According to taste
Oil - 3 tbsp
Popu / Tadka ingredients ( 1sp Mustard seeds + 1 sp Urad dal)


Procedure -

1. Peeel Bottle Gourd and cut into cube size pieces
2. Fry them in a 2 tbsp oil with garlic cloves about 3-4 of them with two green chillies. After they become soft, take them out and let it cool.
3. Grind it with tamarind juice, dhania powder, salt and add Red chilli pwd ( if you want it spicey). Mix them well.
4. Roast the Popu / Tadka in 1 tbsp oil. Put it on top of the chutney and mix well.


Serving Suggestion : Serve with hot rice. Tastes good with curd rice.

Tomato Rice

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*** A yummy way of using leftover brown or white rice.


Ingredients -

Cooked Brown / White Rice ( I used white rice )
Onions - 3 Medium
Tomatoes - 2 Medium
Green Chillies - 1 or 2 slit longitudinally
Red Chillies - 1 or 2
Ginger Garlic paste - 1 tsp
Coriander Powder - 1 tsp
Garam Masala - 2 tsp
Red Chilli Powder - 1 tsp (if you want it more spicey)
Turmeric - 1/4 tsp
Salt - According to Taste
Oil - 3 tbsp
Tadka / Popu ( 1 tsp Mustard seeds + 1 tsp Urad dal) - - Optional
Cilantro


Procedure -

1. Cut Onions , Tomatoes and Green Chillies Longitudinally.
2. In a sauce pan, heat up 2 tbsp oil and get the Tadka / Popu done. After they are roasted, add the red chillies and saute them. This is a optional step.
3. Fry the onions. After they become soft, add the tomatoes and the green chillies.
4. Add the Ginger Garlic paste and some tumeric. Mix them well and put the flame on Medium.
5. After the tomatoes and Onions become soft and cooked, add Salt, Coriander Powder and Garam Masala powder. If you want to spice things up - add red chilli powder.
6. Put the flame on Medium-low and let the masalas and vegetables cook for 5 minutes.
7. Now add the rice. Mix it well with the masala with a tbsp of oil.
8. Mix everything well for 5 minutes.
9. Add chopped Cilantro and serve.

Serving Suggestion - Serve it with Raita. Tastes good even without raita.
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