Recipe Pesarattu Dosai

Green gram / whole moong dal – 2 cups
Rice flour ¼ cup
Ginger small piece
Green Chillies – 5
Jeera – 1 tps
Onion – 2
Salt to taste

Soak whole moong dal / green gram in water for 4 hours. Then grind soaked moong dal / green gram with green chillies and ginger first then add rice flour and small pieces of onions and jeera by adding water till it comes to dosa consistency. If you want you can add some coriander leaves also in grinding the dosa batter. You can use the dosa batter (dosa mavu) immediately.

Take a nonstick pan, heat it. Spread little oil in the pan and pour a small cup of dosa batter in the middle of the nonstick pan and spread it evenly. Apply little oil on the edges and turn around. Serve hot with your favourite side dishes like Sambar, Chuttney. It is a very good diet for all including children, aged people and also to Diabetic patients.

Recipe Sambhar Idli

4 cups boiled Rice
2 cups Urad Dal
3 tbs Salt
1 tbs Fenugreek (Vendhayam in Tamil)
Oil for greasing

First soak the Urad Dal and Fenugreek seeds in water for 4 hours and keep it in a fridge. Soak the rice in water for 6 hours. Grind the Urad Dal in a grinder for ½ an hour in to a smooth batter. In the middle of griding add some ice cubes in the batter. Now remove the Urad Dal batter from the Grinder and now grind rice in to coarsely. Now mix them well with salt. Keep it for overnight or 10 hours for fermenting. Now your Idli batter is ready. Grease the idli plates with oil and put the batter in it and steam cook them for 10 to 12 minutes. Now remove the idlis from the idli holder using spatula and serve hot with chutney or sambhar.

Recipe BADAM HALWA

4 cups Badam
5 cups Sugar
3 drops Kesar yellow Colour
2 cups Ghee
2 cups Milk

Preparation
First put the Badam in hot water for 2 hours or in normal water for 8 hours. Then remove the outer skin of Badam and grind it in a mixe to a paste with adding milk. Keep it aside. Take heavy bottom (copper bottom) vessel and make sugar syrup in one string consistency. Now add the badam paste in the sugar syrup mix it continuously in the low flame and cook till it thickens. Now add the kesar color. Then add ghee little by little stirring continuously on low heat. When the halwa leaves the sides, add the remaining ghee and remove it from fire. Your delicious Badam Halwa is ready.

Breadcrumb Halwa Recipe

Ingredients

Breadcrumb 200 grams
Ghee 200 grams
Sugar 200 grams
Water 400 ml
Raisins, almonds and cashew nuts each 30 grams


In this post I will give you the recipe for Breadcrumb Halwa. Take a nonstick pan and add ghee then fry the breadcrumbs in medium flame. When the breadcrumbs are in golden brown color, add the nuts and raisins in low flame. Keep it aside. Prepare sugar syrup then add it in the fried breadcrumbs and continue stirring in medium flame to avoid lumps. All the sugar syrup is absorbed in the breadcrumb, the halwa begins separating from ghee in the nonstick pan. Now remove it from the flame and place it in a serving plate and serve hot.

Recipe Khamang Kakdi

3 small cucumbers, peeled, chopped very finely
3 curry leaves
1 tsp. oil
1 cup grated fresh coconut
3 green chillies, minced
½ cup peanuts, roasted crushed
½ tsp. mustard seeds
2 cups curd
1 tbsp. coriander leaves, chopped
salt and sugar to taste
Drain out all water or juice from cucumber. Mix with chillies, peanuts, coriander leaves, coconut and curd. Mix well. Heat oil add mustard seeds and curry leaves. As they pop pour over the mixture. Add salt and sugar just before serving.

Tomato Pachadi preparation

3 tomatoes, chopped
1/2 cup coconut scrapings
2 tsp. coriander leaves
2 cups yoghurt
1 cucumber, peeled chopped fine
2 green chillies, chopped
6 curry leaves
1/2 tsp. mustard seeds
1 tsp. oil
salt and sugar to taste

Grind coconut and mix with tomatoes, cucumber, chillies salt and sugar. Add yoghurt and mix well.Heat oil. Add mustard and curry leaves. When they pop, pour oil over pachadi. Add coriander leaves. Serve cold.

Aloo Shak recipe

Large Potatoes - 3 (Peeled, cubed)
Grated Coconut ground finely - 1 cup
chilli powder - 1 tsp.
cummin seeds and turmeric powder - 1/2 tsp.
Oil - 2 tsp
Sugar - 1 tsp.

First heat the oil in Kadai and put cummin seeds, when the seeds pop, add curry leaves and add potatoes and chilli powder and tumeric powder. Add 2 cup of water and cook till soft. Add sugar and salt. After few minutes add coconut mix well and cook for 3 minutes. Serve hot with Puri and Chappathis. Your delicious Aloo Shak is ready to eat.

RAVA DOSA - RECEIPE

2 cups of Rava
1 cup of Maida
1 cup of Rice flour


First add salt, Jeera, pepper powder in water and add 2 cups of Rava after ½ an hour add 1 cup of Maida and 1 cup of Rice Flour. Use minimum water and keep the batter in a Fridge for 4 hours.

Chope Onions, green chilies, curry leave. Heat the oil in a pan add mustard seeds to pop and add the onions, chilies and curry leaves. Fry for some minutes and add them to the batter. Now add required water. Heat the Non-stick tawa and spread the batter in round shape as thin as possible. Add a tablespoon of oil around dosa and flip to other side and add a tablespoon of oil. Serve hot with sambar or coconut chutney.

DOSA - RECEIPE

Dosai is my favorite tiffin.There are varieties of Dosas like masala dosa, chilli cheese dosa, tomato dosa, green dosa, onion dosa, vegetable dosa...Here we can see how we can prepare dosa.Four cups of Idli rice and one cup of Urad dal with tablespoon methi seeds.Soak them in water for 5 hours.Grind them separately and mix them with salt to taste.Keep it for overnight next day the batter is ready.Use a non stick tawa and place it on the gas stove and bring it to medium heat, spread the batter desire size and add tablespoon of oil around dosa and flip to other side and add oil.It will take 3 minutes for each dosa then you can serve it with Chutney or sambar.